As many of you may know, I have worked for years with respected researcher Sam Graci, the originator of the Superfood movement with greens+ and his many award winning books on superfoods.  So it is without hesitation that I kick into high gear this week about superfoods, since they can detox you, increase energy and fat loss as well as spike brain function and more.

“Thanks for the inspiration Sam” – Patrick 

You want to eat healthy but it costs too much. Fruits, vegetables, and whole foods in general are pricey and when you’re trying to feed a family of four on the cheap, choosing nutrient dense eats without draining your wallet may seem like an impossible mission. But that’s not really the case. In fact, some of the healthiest foods in the world are cheap. I mean really cheap. Don’t believe me?

From veggies to whole grains and everywhere in between, we’ve got the best and brightest in superfoods for the taking. And what’s more, if food preparation is an issue, you’ll find easy and ridiculously delicious preparations as well.

15 Superfoods For Under $20 (And How To Prepare Them)

1. Kale
At just over a dollar a bunch, kale is a member of the dark, leafy greens group. It’s loaded with vitamin C and vitamin B as well as calcium. Want to relieve depression? Eat kale.

2. Broccoli 
This low cost cruciferous vegetable has it all. Cruciferous vegetables are known for a compound that neutralizes toxins in the liver and helps cleanse the system.

3. Winter Squash
Winter squash is only a few dollars a pound and when compared to the summer squash variety, it’s much better for you. They’re a good source of vitamin B6, which is important for the nervous and immune system, as well as folate for heart and pregnancy health. (See 10 ways to use gourds & winter squash.)

4. Sweet Potatoes

Sweet, savoury, and downright delicious, nothing beats this winter staple. Sweet potatoes are loaded with fiber, protein, vitamin A, and vitamin C.

5. Cabbage 
Roger Doiron says, “what cabbage lacks in sex appeal and trendiness it makes up for in dependability and productivity.” He’s right. Cabbage is cheap and just like broccoli, it’s a cruciferous super veggie.

6. Apples
Apples are our best foodie friends. Sweet, tangy, crunchy, and low in calories, apples have fiber and tons of phytochemicals or antioxidants that serve to fight free radicals in the body that cause disease and aging.

7. Quinoa
At $3-5 a pound quinoa is cheap and nutrient dense. Quinoa is a complete protein and can substitute for less sustainable proteins. Compared to other grains, quinoa is higher in calcium, phosphorus, magnesium, potassium, iron, copper, manganese, and zinc.

8. Brown Basmati Rice
Talk about cheap, rice is one of the least expensive foods in the world. At just a few dollars a pound, a little goes a long way. I also love brown basmati rice, It’s an excellent source of manganese and a good source of the minerals selenium and magnesium.

9. Barley
Barley is one of my favourite grains. The little bubbles burst in your mouth, full of flavor. Barley is rich in manganese, selenium, phosphorus, copper, magnesium, iron, zinc and potassium.

10. Adzuki Beans
Beans are one of the least expensive protein sources. In fact, these little guys contain some of the highest levels of protein and the lowest levels of fat of any variety of beans. They also contain high levels of potassium, fiber, B vitamins, iron, zinc, and manganese. (See 21 vegetarian protein sources.)

11. Black Beans
This is an obvious one, but no less important. Black beans are a good source of folate, dietary fiber, manganese, protein, magnesium, vitamin B1 (thiamin), phosphorus, and iron.

12. Flaxseed
Omega 3 fatty acids are an ever important building block nutrient that like B12, the body cannot produce on its own. Don’t worry because you can get the nutrient without fatty fish. Instead, get it from flaxseed.

13. Sunflower Seeds

Sunflower seeds are one of the least expensive seeds that you can buy in bulk and if you buy the raw variety, they’re quite good for you as well. Sunflower seeds have 76 percent of the RDA for vitamin E.

14. Sesame Seeds 
Great for sprinkling on all your favourite Asian dishes, who knew that they were so good for you? Again, a little goes a long way with this one. You don’t need a whole lot to absorb the benefits. Sesame seeds are rich in calcium and magnesium. Who knew?

15. Almonds

I saved the best for last. If you’re not eating almonds, it’s time to start. Almonds are good for heart health and loaded with vitamin E, an antioxidant that keeps you from aging.
Original excerpt modified from Sara Novak, Planet Green

6 swordfish steaks
2 tsp olive oil
2 Tbsp lime juice
1/4 tsp pepper (optional)
1/4 tsp paprika (optional)
2 Tbsp minced parsley
1/4 cup chili sauce
4 Tbsp lime juice
2 cups chopped tomatoes
1 small jalapeno chili, seeded, chopped

Directions

1. Mix olive oil, lime juice, pepper and parsley in small bowl.
2. Pour over fish and marinate in refrigerator for about an hour.
3. Grill on medium heat until fish is flaky, cook about 4 minutes on each side.
4. Serve fish with chili-lime sauce.

Health Benefits

An excellent source of protein and delicious to eat. Low fat, low calories and low salt content. Rich in omega 3 fatty acids and chock full of vitamins and nutrients. The chili sauce is prepared in a healthy manner too, and are essential to anybody’s  fitness program.

I don’t want you to miss out on the chance to put some of the workouts I put into practice every week.  In case you haven’t already noticed, you will learn that I intend to make my Ultimate Sandbag a BIG part of my personal fitness programs in 2012.

The crew over at Ultimate Sandbag have a great holiday savings event going on right now and I thought I would share the joy with you.  I got mine on sale last year and I hate to pay full price for anything.  So click on that image below and get your Ultimate Sandbag for less TODAY.

Here is a great workout I recently did that left my midsection (Abs, serratus, obliques, glutes… both maximus and minimus, hamstrings, quads, hip flexors, lower lumbar, upper back and delts all feeling tight and solid.  It also happened to get my cardio rocking the charts too since it was constant tension and action.

Perform each exercise in order for 30 seconds, then “flow” to the next exercise as quickly as you can and keep the pace going.  Do 4 rounds of this sequence, take a deep breathe and collapse.

Empowered Ultimate Sandbag “FLOW” Workout

Overhead Lateral Flow Lunges: Snatch the Ultimate Sandbag over head and hold with arms locked out.  Lean in a lateral lunge to the right, keeping the bag overhead.  Now “flow” to the left lunge and back and forth for 30 seconds.
Reverse Rotating Lunges: Take your Ultimate Sandbag in the mid grip.  As you step back into your lunge you twist your body to the opposite side of the rear moving leg.  This creates excellent core strength.  WARNING: this does not feel natural… but that is a good thing.
Clean and Press: Stand firm, knees bent, Ultimate Sandbag in hand (I use the mid grips), with a slight bounce you snatch the bag to your shoulders and in one press, with a slight dip down from your core section to help the bag into a Zercher holding position.  From here in a fluid movement you press the bag overhead.  Lower it under control and repeat until your GymBoss buzzes you to move to the next exercise.
Farmers Walk (left hand/right hand): This one is pretty straight forward and a nice breather between more intense exercises.  Hold the bag in your left hand and walk until the Gymboss sounds.  Switch hands and repeat waiting for your GymBoss to alert you to start the cycle again.

Repeat the cycle 3-5 times.

My Ultimate Sandbag for this is typically a 40 pound bag, since I can handle this for all exercises comfortably, like the one below.

Yesterday was another one of my quickie workouts that covered the total body with 3 exercises non stop for 12 minutes.  Yeah that sucked!

But that is NO WAY to build big massive muscles.[THIS IS >> 21 days to Bigger Arms]

It certainly isn’t the way I built my 19 inch arms when all I wanted was to be big and strong.

That is why today is a different kind of day.

Today my friend Ben Pakulski who happens to be a Canadian IFBB Pro bodybuilder is sharing his secrets to getting the biggest muscles in the shortest possible time.

Ben has some secrets you are going to love, some you will hate and all of them will build muscle.

You know that having big, muscular arms that stretch your shirtsleeves will NEVER EVER go out of style either, so today is a reminder that when you pick up a copy of Ben Pakulski’s MI40 System you’ll also get his complete 21-day workout to BIGGER ARMS. The very same workout that packed TWO INCHES on his arms in 3 weeks! RIDICULOUS!

I would be happy with just 1 / 4 of those results! 

Get MI40 System + 21 days to Bigger Arms FREE

Have an empowered day,

Patrick

Don’t get sucked into the idea that food is your enemy when you’re trying to lose weight. In fact, it’s just the opposite: Befriend the right foods, and the pounds are much more likely to peel off than if you just try to cut calories across the board. Here, seven foods known to nutritionists to boost your body’s fat-burning potential.

1. Oats

Wait a minute — aren’t oats a carb? Yes and no. Oats are a whole grain, and they’re high on what nutritionists call the “satiety index,” meaning oats have tremendous power to make you feel full. Not only that, they’re also high in soluble fiber, so they cut cholesterol and blood fat. Oats digest slowly, so they don’t raise your blood sugar, and they keep you feeling filled up well into the late morning. Old-fashioned steel-cut and rolled oats, with up to 5 grams of fiber per serving, are best, but even instant oatmeal has 3 to 4 grams of fiber per serving.

2. Eggs

Nutritionists have been trying for some years to restore the reputation of the lowly egg. No longer thought to be a cholesterol-booster (eggs contain a different type of cholesterol than that in humans), eggs are a concentrated form of animal protein without the added fat that comes with meat. Dietary studies have repeatedly found that when people eat an egg every morning in addition to (or instead of) toast or cereal, they lose twice as much weight as those who eat a breakfast that’s dominated by carbs.

3. Skim milk

Studies in reputable publications such as the Journal of Obesity (in addition to the controversial ones funded by the National Dairy Council) show that the combination of calcium, vitamin D, and low-fat protein in skim milk and nonfat yogurt trigger weight loss and help build and maintain lean muscle.

4. Apples

To keep the pounds at bay, eat an apple — or two — a day. Numerous studies have found that eating an apple a half hour to an hour before a meal has the result of cutting the calories of the meal. Why? The fiber in the apple makes you feel full, so you eat less. Recent research suggests eating apples has other benefits, too; the antioxidants in apples appear to prevent metabolic syndrome, the combination of high cholesterol, high blood pressure, and prediabetes that tends to accompany thickening around the waist. Also, apples are high in pectin, which binds with water and limits the amount of fat your cells can absorb.

5. Red meat

Not exactly what you think of as a diet food, right? But research in the American Journal of Clinical Nutrition compared diet results for women who ate red meat and those who didn’t, and the meat-eaters lost more weight. Experts think the dense protein in lean red meat helps you maintain muscle mass — but of course this assumes you’re exercising to build that muscle.

6. Cinnamon

This simple spice appears to have the power to help your body metabolize sugar, according to surprising data that came out of a USDA study involving diabetics. Eating as little as 1/4 to 2 teaspoons of cinnamon a day was found to reduce blood sugar levels and cut cholesterol from 10 to 25 percent. So add cinnamon to smoothies, sprinkle it on your cereal, or flavor your coffee with it — particularly if you take your coffee with cream and sugar. The cinnamon will boost the health benefits of the coffee while helping your body rid itself of the added sugars.

7. Almonds and almond butter

Another counterintuitive choice; aren’t nuts and nut butters supposed to be incredibly fattening? Well, almonds are calorie-dense, but they also pack a huge nutritional punch — and they’re particularly effective in counteracting cholesterol and triglycerides. One study in the American Journal of Clinical Nutrition found that eating almonds was as effective as taking a statin. Spreading almond butter on your morning toast gives you a nice protein boost while preventing the carbs in the toast from spiking your blood sugar.

I eat these 7 foods on a regular basis and let’s just say I am lean, healthy, fit and umm… regular.

Enjoy.

Patrick McGuire is a Registered Nutritional Consulting Practitioner (BSc) and Certified Strength and Conditioning Specialist. He is the founder of Empowered Nutrition and his unique personalized nutrition programs and products deliver powerful proven results.

The polyunsaturates found in Omega-3 Fish Oil have significant anti-inflammatory properties. It is thought that they work by suppressing the production of inflammation.

In vivo, studies have shown that Fish Oil consumption reduces the production of the body’s pro-inflammatory compounds.

Rheumatoid Arthritis; Reduced Joint Pain and Stiffness
Rheumatoid Arthritis is an auto-immune disease that can affect anyone of us from all ages. An immune system defect enables the body to attack its own tissue, resulting in inflammation in the lining of the joints, and can sometimes occur in other parts of the body.

Early research concentrated on rheumatoid rather than osteo-arthritis as inflammation is the primary symptom. There is now an accumulation of evidence to show that the long chain Omega-3 fatty acids can indeed reduce joint pain and stiffness and allow a reduction in the dosage of aspirin-like, non-steroidal anti-inflammatory drugs (NSAIDs) that can damage the stomach lining. An overall survey of 10 double-blind, placebo-controlled, randomized trials confirmed that Omega-3 Fish Oil taken for three months was linked with a reduction in joint tenderness and morning stiffness.

Omega-3 Fish Oil Relieves Osteoarthritis
Osteoarthritis, sometimes described as ‘wear and tear arthritis’ is more widespread. It is caused by gradual destruction over time of joint cartilage (the ‘gristle’ that cushions bones and prevents them from grinding against each other) and is therefore associated with the ageing process. It can be a painful and disabling condition but not everyone is badly affected. Only as recently as 1998 did evidence begin to emerge that the long-chain of Omega-3 fatty acids could also help in osteoarthritis.

Several controlled, randomized trials have confirmed that Omega-3 Fish Oil taken for three months was indeed associated with a reduction in joint tenderness and morning stiffness.

As we age, these Omega Fish Oils are a healthy alternative and should be considered as a natural insurance policy we should all use to increase quality and quantity of life.

Summary
Numerous clinical trials have found omega-3s to be useful for addressing both the causes and the pain associated with arthritis. Fish oil containing omega-3’s is an affordable supplement for reducing joint and tendon pain as well as reducing inflammation and preventing wear and tear.

Of course, omega-3 fatty acids are also considered essential to good health so there are many reasons to make omega-3 fish oil a daily habit.

Another great way to keep aches and pains away is with regular exercise and protective training.  I battle with a bad back from years of abusive sports injuries and just being too dumb to take a break from extremely heavy weights during my powerlifting and bodybuilding years.  One great way I now know is to train smart.  Another is to get this program from Eric Wong and Bulletproof Your Back its a MUST read.

…read the full article

As part of a healthy diet, whole foods play a significant role in helping our bodies function at their best. There are hundreds of extremely nutritious whole foods, but the dozen on this list do more than contribute healthy nutrients — they help you heal. In fact, every food on this list boasts multiple healing effects, from fighting cancer to reducing cholesterol, guarding against heart disease, and more. Eat these super-healing picks and start feeling pretty super yourself.

Foods with super-healing powers:

1. Kiwifruit

This tiny, nutrient-dense fruit packs an amazing amount of vitamin C (double the amount found in oranges), has more fiber than apples, and beats bananas as a high-potassium food. The unique blend of phytonutrients, vitamins, and minerals found in kiwifruit helps protect against heart disease, stroke, cancer, and respiratory disease. Kiwifruit’s natural blood-thinning properties work without the side effects of aspirin and support vascular health by reducing the formation of spontaneous blood clots, lowering LDL cholesterol, and reducing blood pressure. Multiple studies have shown that kiwifruit not only reduces oxidative stress and damage to DNA but also prompts damaged cells to repair themselves.

Kiwifruit is often prescribed as part of a dietary regimen to battle cancer and heart disease, and in Chinese medicine it’s used to accelerate the healing of wounds and sores.

How much: Aim to eat one to two kiwifruit a day while they’re in season, for the best taste and nutrition. California-grown kiwifruit are in season from October through May, and New Zealand kiwifruit are available between April and November.

Tips: Kiwifruit contains enzymes that activate once you cut the fruit, causing the flesh to tenderize. So if you’re making a fruit salad, cut the kiwifruit last.

The riper the kiwifruit, the greater the antioxidant power, so let them ripen before you dig in.

2. Cherries

Cherries boast a laundry list of healing powers. For starters, they pack a powerful nutritional punch for a relatively low calorie count. They’re also packed with substances that help fight inflammation and cancer. As if that weren’t enough, in lab studies, quercetin and ellagic acid, two compounds contained in cherries, have been shown to inhibit the growth of tumors and even cause cancer cells to commit suicide — without damaging healthy cells. Cherries also have antiviral and antibacterial properties.

Anthocyanin, another compound in cherries, is credited with lowering the uric acid levels in the blood, thereby reducing a common cause of gout. Researchers believe anthocyanins may also reduce your risk of colon cancer. Further, these compounds work like a natural form of ibuprofen, reducing inflammation and curbing pain. Regular consumption may help lower risk of heart attack and stroke.

In Chinese medicine, cherries are routinely used as a remedy for gout, arthritis, and rheumatism (as well as anemia, due to their high iron content). Plus they’re delicious.

How much: Aim for a daily serving while they’re in season locally. And keep a bag of frozen cherries in your freezer the rest of the year; frozen cherries retain 100 percent of their nutritional value and make a great addition to smoothies, yogurt, and oatmeal.

Tip: Buy organic or wash thoroughly, since conventionally grown cherries can be high in pesticides.

3. Guavas

Guavas are a small tropical fruit that can be round, oval, or pear-shaped. They’re not all that common, so they might be hard to find, depending on where you live. But if you can track them down, it’s more than worth it. Guavas contain more of the cancer-fighting antioxidant lycopene than any other fruit or vegetable, and nearly 20 percent more than tomatoes. Our bodies can’t process much of the lycopene in tomatoes until they’re cooked; the processing helps break down tough cell walls. However, guavas’ cell structure allows the antioxidant to be absorbed whether the fruit is raw or cooked, and the whole fruit offers the nutrition without the added sodium of processed tomato products.

Lycopene protects our healthy cells from free radicals that can cause all kinds of damage, including blocked arteries, joint degeneration, nervous system problems, and even cancer. Lycopene consumption is associated with significantly lower rates of prostate cancer; in addition, men with prostate tumors who consumed lycopene supplements showed significant improvements, such as smaller tumors and decreased malignancy. Lycopene has also been found to inhibit the growth of breast cancer cells, and research suggests that this antioxidant may also help protect against coronary heart disease.

This strange-looking little fruit is also packed with vitamin C and other antioxidants. Serving for serving, guava offers more than 60 percent more potassium than a banana, which can help protect against heart disease and stroke. In fact, the nutrients found in guavas have been shown to lower LDL and boost HDL cholesterol, reduce triglycerides, and lower blood pressure.

How much: Aim to eat fresh guavas as often as you can when you can find them in stores. They’re not commonly available in the freezer section; and most guava juices are processed and sweetened, so they don’t provide the same superior nutrition that the whole, fresh fruit does. One to two guavas a day is a good goal.

Tip: Opt for the red-fleshed variety if you can; both are loaded with antioxidants, but the red type has more than the white-fleshed apple guava.

4. Beans

Beans are a miracle food. They lower cholesterol, regulate blood sugar and insulin production, promote digestive health, and protect against cancer. If you think of fiber, protein, and antioxidants and immediately think whole grains, meat, and fruit, think again — beans offer all three in a single package.

An assortment of phytochemicals found in beans has been shown to protect cells from cancerous activity by inhibiting cancer cells from reproducing, slowing tumor growth. Researchers at the Harvard School of Public Health reported that women who consumed beans at least twice a week were 24 percent less likely to develop breast cancer, and multiple studies have tied beans to a reduced risk of heart disease, type 2 diabetes, high blood pressure, and breast and colon cancers.

Beans deliver a whopping amount of antioxidants, which help prevent and fight oxidative damage. In fact, the USDA’s ranking of foods by antioxidant capacity places three varieties of beans (red beans, red kidney beans, and pinto beans) in the top four — and that’s among all food groups. Beans are a great source of dietary fiber, protein, and iron. They also contain the amino acid tryptophan; foods with high amounts of tryptophan can help regulate your appetite, aid in sleep, and improve your mood. Many are also rich in folate, which plays a significant role in heart health. And depending on the type of bean you choose, you’ll also get decent amounts of potassium, magnesium, vitamin B1 and B2, and vitamin K. Soybeans are a great source of omega-3 fatty acids.

In Chinese medicine, various types of beans have been used to treat alcoholism, food poisoning, edema (particularly in the legs), high blood pressure, diarrhea, laryngitis, kidney stones, rheumatism, and dozens of other conditions.

How much: Aim for a minimum of two servings of beans per week.

Tip: Adzuki and mung beans are among the most easily digested; pinto, kidney, navy, garbanzo, lima, and black beans are more difficult to digest.

5. Watercresss

Not only is watercress extremely nutritious, it’s about as close as you can get to a calorie-free food. Calorie for calorie, it provides four times the calcium of 2 percent milk. Ounce for ounce, it offers as much vitamin C as an orange and more iron than spinach. It’s packed with vitamin A and has lots of vitamin K, along with multiple antioxidant carotenoids and protective phytochemicals.

The nutrients in watercress protect against cancer and macular degeneration, help build the immune system, and support bone health. The iron helps red blood cells carry oxygen to your body’s tissues for energy. The phytochemicals in watercress battle cancer in three ways: killing cancer cells, blocking carcinogens, and protecting healthy cells from carcinogens. They’ve also been shown to help prevent lung and esophageal cancer and can help lower your risk for other cancers.

In Chinese medicine, watercress is thought to help reduce tumors, improve night vision, and stimulate bile production (improving digestion and settling intestinal gas). It’s used as a remedy for jaundice, urinary difficulty, sore throat, mumps, and bad breath.

How much: Eat watercress daily if you can. In some regions, it’s more widely available during the spring and summer, when it’s cultivated outdoors. But since it can also be grown hydroponically in greenhouses, you can find it year-round in many grocery stores and at your local farmer’s market.

Tip: You can cook it, but watercress is better for you when you eat it raw. Tuck it into a sandwich in place of lettuce.

Toss it with your favorite vegetables and eat it in a salad.

Watercress is great in pesto — just replace the basil with watercress — and soups.

Use watercress as a wonderfully detoxifying ingredient in a juice or smoothie.

6. Spinach

You already knew spinach was good for you, but did you know just how good? Spinach protects against eye disease and vision loss; it’s good for brain function; it guards against colon, prostate, and breast cancers; it protects against heart disease, stroke, and dementia; it lowers blood pressure; it’s anti-inflammatory; and it’s great for bone health. Spinach has an amazing array of nutrients, including high amounts of vitamin K, calcium, vitamin A, vitamin C, folate, magnesium, and iron.

A carotenoid found in spinach not only kills prostate cancer cells, it also prevents them from multiplying. Folate promotes vascular health by lowering homocysteine, an amino acid that, at high levels, raises the risk of dementia and cardiovascular disease, including heart disease and stroke. Folate has also been shown to reduce the risk of developing colorectal, ovarian, and breast cancers and to help stop uncontrolled cell growth, one of the primary characteristics of all cancers. The vitamin C and beta-carotene in spinach protect against colon cancer in addition to fighting inflammation, making them key components of brain health, particularly in older adults.

Spinach is loaded with vitamin K (one cup of cooked spinach provides 1,111 percent of the recommended daily amount!), which builds strong bones by helping calcium adhere to the bone. Spinach is also rich in lutein, which protects against age-related macular degeneration, and it may help prevent heart attacks by keeping artery walls clear of cholesterol buildup.

How much: Fresh spinach should be a daily staple in your diet. It’s available in practically every grocery store, no matter where you live, it’s easy to find year-round, and you’d be hard pressed to find a more nutritionally sound, versatile green. So do yourself a healthy favor and aim for a few ounces — raw, sauteed, or lightly steamed, every day.

Tips: Add a handful of fresh spinach to your next fruit smoothie. It’ll change the color but not the taste.

Conventionally grown spinach is susceptible to pesticide residue; stick to organic.

7. Onions

Onions get a bad rap for their effect on breath, but that’s not the only part of the body where they pack a wallop. Onions contain potent cancer-fighting enzymes; onion consumption has been shown to help lower the risk of prostate and esophageal cancers and has also been linked to reduced mortality from coronary heart disease. Research suggests that they may help protect against stomach cancer. Onions contain sulfides that help lower blood pressure and cholesterol, as well as a peptide that may help prevent bone loss by inhibiting the loss of calcium and other bone minerals.

Onions have super antioxidant power. They contain quercetin, a natural antihistamine that reduces airway inflammation and helps relieve symptoms of allergies and hay fever. Onions also boast high levels of vitamin C, which, along with the quercetin, battles cold and flu symptoms. Onions’ anti-inflammatory properties help fight the pain and swelling associated with osteo- and rheumatoid arthritis. Onions are also extremely rich in sulfur and they have antibiotic and antiviral properties, making them excellent for people who consume a diet high in protein, fat, or sugar, as they help cleanse the arteries and impede the growth of viruses, yeasts, and other disease-causing agents, which can build up in an imbalanced diet.

How much: For all the health benefits onions provide, it would be ideal to eat one a day. However, if that’s not doable for you, add a few onions to your weekly grocery list and try to eat a little bit every day. All varieties are extremely good for you, but shallots and yellow onions lead the pack in antioxidant activity. Raw onions provide the best nutrition, but they’re still great for you when they’re lightly cooked. And cooking meat at high temperatures (such as on a grill) with onions can help reduce or counteract carcinogens produced by the meat.

Tip: Onions should be stored at room temperature, but if they bother your eyes when you cut them, try refrigerating them for an hour beforehand.

8. Carrots

Carrots are a great source of the potent antioxidants known as carotenoids. Diets high in carotenoids have been tied to a decreased risk in postmenopausal breast cancer as well as cancers of the bladder, cervix, prostate, colon, larynx, and esophagus. Conversely, diets low in carotenoids have been associated with chronic disease, including heart disease and various cancers. Research suggests that just one carrot per day could reduce your risk of lung cancer by half. Carrots may also reduce your risk of kidney and ovarian cancers. In addition to fighting cancer, the nutrients in carrots inhibit cardiovascular disease, stimulate the immune system, promote colon health, and support ear and eye health.

Carrots contain calcium, potassium, magnesium, phosphorus, fiber, vitamin C, and an incredible amount of vitamin A. The alpha-carotene in carrots has shown promise in inhibiting tumor growth. Carrots also contain the carotenoids lutein and zeaxanthin, which work together to promote eye health and prevent macular degeneration and cataracts. In Chinese medicine, carrots are used to treat rheumatism, kidney stones, tumors, indigestion, diarrhea, night blindness, ear infections, earaches, deafness, skin lesions, urinary tract infections, coughs, and constipation.

How much: Eat a serving of carrots each day if you can, and enjoy them year-round. Carrots are good for you whether they’re raw or lightly cooked; cooking helps break down the tough fiber, making some of the nutrients more easily absorbed. For the best nutrition, go for whole carrots that are firm and fresh-looking. Precut baby carrots are made from whole carrots and, although they’re convenient, they tend to lose important nutrients during processing.

Tips: Remove carrot tops before storing them in the fridge, as the tops drain moisture from the roots and will cause the carrots to wilt.

Buy organic; conventionally grown carrots frequently show high pesticide residues.

9. Cabbage

Cabbage is a powerhouse source of vitamins K and C. Just one cup supplies 91 percent of the recommended daily amount for vitamin K, 50 percent of vitamin C, good amounts of fiber, and decent scores of manganese, vitamin B6, folate, and more — and it’ll only cost you about 33 calories. Calorie for calorie, cabbage offers 11 percent more vitamin C than oranges.

Cabbage contains high levels of antioxidant sulforaphanes that not only fight free radicals before they damage DNA but also stimulate enzymes that detoxify carcinogens in the body. Researchers believe this one-two approach may contribute to the apparent ability of cruciferous vegetables to reduce the risk of cancer more effectively than any other plant food group. Numerous studies point to a strong association between diets high in cruciferous vegetables and a low incidence of lung, colon, breast, ovarian, and bladder cancers.

Cabbage builds strong bones, dampens allergic reactions, reduces inflammation, and promotes gastrointestinal health. Cabbage is routinely juiced as a natural remedy for healing peptic ulcers due to its high glutamine content. It also provides significant cardiovascular benefit by preventing plaque formation in the blood vessels. In Chinese medicine, cabbage is used to treat constipation, the common cold, whooping cough, depression and irritability, and stomach ulcers. When eaten and used as a poultice, as a dual treatment, cabbage is helpful for healing bedsores, varicose veins, and arthritis.

How much: The more cabbage you can include in your diet, the better. A study of Polish women found that those who ate at least four servings of cabbage per week as adolescents were 72 percent less likely to develop breast cancer later in life than their peers who consumed only one weekly serving or less.

Tips: Try raw sauerkraut. It has all the health properties of cabbage, plus some potent probiotics, which are excellent for digestive health.

Use the whole cabbage; the outer leaves contain a third more calcium than the inner leaves.

Both are nutritional stars, but red cabbages are far superior to the white variety, with about seven times more vitamin C and more than four times the polyphenols, which protect cells from oxidative stress and cancer.

10. Broccoli

You’ll find it difficult to locate another single food source with as much naturally occurring health-promoting properties as broccoli. A single cup of steamed broccoli provides more than 200 percent of the RDA for vitamin C (more than oranges), nearly as much of vitamin K, and about half of the daily allowance for vitamin A, along with plentiful folate, fiber, sulfur, iron, B vitamins, and a whole host of other important nutrients. Calorie for calorie, broccoli contains about twice the amount of protein as steak — and a lot more protective phytonutrients.

Broccoli’s phytochemicals fight cancer by neutralizing carcinogens and accelerating their elimination from the body, in addition to inhibiting tumors caused by chemical carcinogens. Studies show evidence that these substances help prevent lung and esophageal cancers and may play a role in lowering the risk of other cancers, including gastrointestinal cancer.

Phytonutrients called indoles found in broccoli help protect against prostate, gastric, skin, breast, and cervical cancers. Some research suggests that indoles also protect the structure of DNA and may reduce the risk of prostate cancer. Extensive studies have linked broccoli to a 20 percent reduction in heart disease risk. In Chinese medicine, broccoli is used to treat eye inflammation.

How much: If you can eat a little broccoli every day, your body will thank you for it. If you can’t swing it, aim for eating it as regularly as possible. Like many other vegetables, broccoli provides fantastic nutrition both in its raw form and when it’s properly cooked. Cooking reduces some of broccoli’s anticancer components, but lightly steaming it will preserve most of the nutrients. Broccoli is available fresh year-round in most areas, but if you can’t find it where you live, frozen broccoli is a good substitute.

Tip: Steaming or cooking broccoli lightly releases the maximum amount of the antioxidant sulforaphane.

11. Kale

Kale is highly nutritious, has powerful antioxidant properties, and is anti-inflammatory. One cup of cooked kale contains an astounding 1,328 percent of the RDA for vitamin K, 192 percent of the RDA for vitamin A, and 89 percent of the RDA for vitamin C. It’s also a good source of calcium and iron.

Kale is in the same plant family as broccoli and cabbage, and, like its cruciferous cousins, it contains high levels of the cancer-fighting compound sulforaphane, which guards against prostate, gastric, skin, and breast cancers by boosting the body’s detoxification enzymes and fighting free radicals in the body. The indoles in kale have been shown to protect against breast, cervical, and colon cancers. The vitamin K in kale promotes blood clotting, protects the heart, and helps build strong bones by anchoring calcium to the bone. It also has more antioxidant power than spinach, protecting against free-radical damage. Kale is extra rich in beta-carotene (containing seven times as much as does broccoli), lutein, and zeaxanthin (ten times the amount in broccoli). In Chinese medicine, kale is used to help ease lung congestion.

How much: Like cabbage, the more kale you can eat, the better. A daily serving is ideal. Eat it as much as you can, as long as you can find it fresh at your local grocery or farmer’s market. In some areas, it’s available all year; in others, it only makes an appearance during summer and fall.

Tips: Kale’s growing season extends nearly year-round; the only time it’s out of season is summer, when plenty of other leafy greens are abundant.

Steam or sauté kale on its own, or add it to soups and stews. Cooking helps tenderize the leaves.

Kale is also a great addition when it’s blended in fruit smoothies or juiced with other vegetables.

12. Dandelion

The same pesky weed known for ruining lawns has a long history of being used as a healing herb in cultures around the globe. One cup of raw dandelion greens provides 535 percent of the RDA of vitamin K and 112 percent of the RDA for vitamin A. Dandelion greens are also a good source of vitamin C, calcium, iron, fiber, and potassium. Among all foods, it’s one of the richest sources of vitamin A; among all green vegetables, it’s one of the best sources of beta-carotene.

Dandelion has been used for centuries to treat hepatitis, kidney, and liver disorders such as kidney stones, jaundice, and cirrhosis. It’s routinely prescribed as a natural treatment for hepatitis C, anemia, and liver detoxification (poor liver function has been linked to numerous conditions, from indigestion and hepatitis to irritability and depression). As a natural diuretic, dandelion supports the entire digestive system and increases urine output, helping flush toxins and excess salt from the kidneys. The naturally occurring potassium in dandelions helps prevent the loss of potassium that can occur with pharmaceutical diuretics.

Dandelion promotes digestive health by stimulating bile production, resulting in a gentle laxative effect. Inulin, a naturally occurring soluble fiber in dandelion, further aids digestion by feeding the healthy probiotic bacteria in the intestines; it also increases calcium absorption and has a beneficial effect on blood sugar levels, therefore being useful in treating diabetes. Both the dandelion leaves and root are used to treat heartburn and indigestion. The pectin in dandelion relieves constipation and, in combination with vitamin C, reduces cholesterol. Dandelion is excellent for reducing edema, bloating, and water retention; it can also help reduce high blood pressure. On top of all that, dandelion contains multiple antidiarrheal and antibacterial properties.

In Chinese medicine, dandelion is used in combination with other herbs to treat hepatitis and upper respiratory tract infections such as bronchitis and pneumonia. The sap from the stem and root is a topical remedy for warts. Imagine — all this from a lowly weed!

How much: How much dandelion to incorporate into your diet boils down to two factors: availability and personal preference. Dandelion greens are considered a specialty item in some areas and therefore can be difficult to find. They also have a pungent taste, and people tend to love or hate the flavor. If you can find fresh dandelion greens and you enjoy the taste, make them a regular part of your diet.

Tip: Use the root in soups or sauté it on its own.

If the raw leaves are too bitter for you, try them lightly steamed or sautéed.

Patrick McGuire is a Registered Nutritional Consulting Practitioner (BSc) and Certified Strength and Conditioning Specialist.  He is the founder of Empowered Nutrition and his unique personalized nutrition programs and products deliver powerful proven results.

If making a commitment to “eating healthfully” seems like an overwhelming chore, think more strategically. Opt for a few simple tweaks. Certain small changes serve up huge, lifelong benefits that can help you lose weight, ward off disease, and sustain a better mood and more energy all day long.

“It’s all about self-care,” says Beth Reardon of Duke Integrative Medicine. “You have to ask, ‘Am I worth a little extra effort to think about what I’m putting in my body?’ You — and the body that you rely on — deserve nothing less.”

Start with these six simple steps to successful weight loss:

1. Add more fat — healthy fat — to your diet.

Why? Many adults, especially baby boomers, have been brainwashed into thinking fats equal calories and should be avoided. But the body needs fat to function. (After all, 60 percent of the brain is fat.) Not all fat is alike, and not all fat calories — researchers increasingly believe — are alike either. “Some fats seem to bind with receptors in the nucleus of the cell and cause the body to metabolize them better,” Reardon says.

Healthy fats include many nuts, seeds, avocado, extra-virgin olive oil, and canola oil. “Eating nuts and avocados doesn’t make you fat — but not eating them might,” Reardon says. Unlike calories from saturated (bad) fats, healthy fat calories are essential to the body’s metabolism. They keep you performing well, and they satisfy hunger better.

How? Use extra-virgin olive oil and canola for much of your cooking. Don’t be shy about adding a small amount of olive oil, with flavored vinegar, to a salad if it makes it taste better, so you want to eat more salad. (Bonus: Less sodium and sugar than processed bottled dressings.) Mash avocado and spread it on your sandwich in place of mayonnaise. Snack on raw almonds, pumpkin seeds, pistachios, and walnuts – – four kinds of nuts and seeds with great lipid-lowering ability — or add them as toppings or ingredients to cereal, vegetable dishes, or foods.

Tip: Buy a flaxseed grinder (or coffee grinder) and add freshly-ground flaxseed to anything from cereal and baked goods to vegetables and smoothies. Flax is a rich source of heart-healthy omega-3 fatty acids as well as antioxidants and fiber, and it’s been shown to reduce “bad” LDL cholesterol. Because whole flaxseed tends to be less well used by the body, grinding the seeds before use provides more benefit.

2. Swap what you’re drinking now for water and green tea

Why? Water is sugar-free, junk-free, and guilt-free. Juice or soda, in contrast, contain unproductive calories (150 calories per cup of grape juice, 150 in a regular 12-ounce can of soda) made up mostly of sugar and few nutrients.

Don’t bank on diet sodas and sugar-free juices, either. They may have no calories, but the artificial sweeteners in them work in the body the same way sugary drinks do: They cause the brain to signal to the pancreas that “sweets are coming!” This causes the pancreas to start pumping insulin. Insulin, in turn, triggers carb cravings and fatigue. “It’s a cheating game,” says Reardon, “that backfires on us.”

Drinks like soda and juice are also habit-forming. The brain tends to associate them with certain foods (chips, fries, hamburgers) or with expecting to eat at certain times. What’s more, liquid calories take up stomach space, making us less likely to eat more satisfying and nutrient-rich foods, so overall nutrition suffers.

Water is less filling and hydrates the body, flushing out toxins, transporting nutrients, and keeping tissues such as the nose and mouth moist and better able to defend against viruses.

How? Aim for 48 ounces of water a day (that’s six eight-ounce glasses), plus two to four cups of antioxidant-rich green or white tea (as a better-for-you coffee replacement). To build an easy water habit, pour glasses of water when you set the table, and set out a carafe for easy refills. Get in the habit of carrying a portable water bottle with you throughout the day. Whenever you would ordinarily reach for another drink, pour water instead. Drink water whenever you’re thirsty and after activity that makes you sweat.

Tip: “I drop a flavored white- or green-tea bag, like mandarin orange, into my water bottle as a quick, amazing-tasting alternative to hot brewed tea,” Reardon says. “You get the antioxidant benefits of tea without the additives, calories, or artificial flavorings of mixes like Propel or Crystal Lite.” The polyphenols in green tea also have mild metabolism-boosting properties

3. Sample an alternative whole grain once a week.

Why? Whole grains are a critical part of a plant-based diet because they provide essential B vitamins and fiber. But Americans tend to be overly dependent on simple grains, usually white wheat, as well as white rice and white potatoes. “We tend to fall into habits and serve what our mothers did, but there’s a huge world of whole grain variety out there,” Reardon says.

Greater grain variety exposes the body to more nutrients and makes it easier to hit the targeted 45 grams per day of fiber adults need. (Most Americans eat an anemic 15 grams a day.) Another potential plus to weaning from wheat: undiagnosed celiac disease, a wheat intolerance caused by the body’s inability to absorb gluten. The rates of celiac disease have increased 400 percent since the 1950s, according to a 2009 Mayo Clinic study in the journal Gastroenterology. And for every case diagnosed, there are thought to be 30 others not yet detected.

How? Start once a week by swapping out your usual white potatoes, white rice, or white bread with a serving of a new-to-you wheat alternative. Quinoa (pronounced “keen-wa,” it cooks like rice), for example, contains up to 50 percent more protein than other grains, as well as higher fat, calcium, and B vitamins. Other options include millet, barley, spelt, amaranth, wheat berries, buckwheat, and wild rice. Even food superstores, like Target, often now stock these wheat alternatives.

Tip: If you’re nervous about cooking an unfamiliar grain, look for semiprepared mixes or ready-made dishes. (Reardon’s local Whole Foods sells a quinoa mixed with pumpkin, pomegranate, and pine nuts, for example.) “Packaged mixes are higher in sodium but a good alternative if you’re paralyzed by fear of failure,” she says.

4. Eat breakfast — and not just any old breakfast. A big one!

Why? Many people postpone the first meal of the day as long as possible because they’re convinced that once they start eating, they can’t stop. “The reason they can’t stop once they get going isn’t that they’ve eaten but what they’ve eaten,” Reardon says. “If you just grab a bagel or a piece of fruit, it’s a simple carb that’s burned quickly, and you’re soon ravenous with a need to feed a glucose low.” This sets you up for a roller-coaster of blood-sugar highs and lows all day.

By eating a more complex breakfast soon after you get up, however, your body is actually sated longer – – and you’ll ultimately eat less.

How? Break your overnight fast within an hour of awakening with a balance of four items: a slow- burning whole grain (oatmeal, muesli, whole-grain English muffin, whole-grain cereal), some protein (yogurt, low-fat milk, tofu with scrambled eggs, nut butter, fish, lean meat), healthy fat (almond butter, cashew butter, nuts, ground flaxseed, canola oil — found in some cereals), and a fruit/vegetable (raisins, frozen berries, grapefruit half, grilled vegetables, banana).

Avoid two food categories that contain most “classic” American breakfast foods:

Simple carbs (frozen waffle, pastry, muffins, sugary cereal, pancakes made with white flour, breakfast bars)

Fatty foods high in saturated fats (fried eggs and bacon, cheesy omelets, bagels with cream cheese, fast-food breakfast sandwiches)

Tip: For an easy, sustaining, one-bowl solution, microwave plain oatmeal (not flavored) and low-fat milk with walnuts or almonds and dried fruit (apricots, dates, raisins, etc.). Add ground flaxseed and top with fresh berries, a little cinnamon, and you’re good to go. Even better: Make a batch to get you through a few days; refrigerate and heat up individual servings day by day.

5. Sub the sandwich.

Why? “Most American are inclined to think of lunch as two pieces of bread and a filling,” Reardon says. Too often, this bread is a simple-carb, processed white wheat — and the filling tends to be fatty meats and cheeses. Net result: a midday waste of calories. Better: Move away from the stereotype sandwich for lunch.

How? Most other cultures don’t rely on sandwiches for lunch, Reardon says. Instead, they eat what we traditionally consider “breakfast food” (whole-grain cereal with yogurt and fruit, eggs) or “dinner food” (fish, brown rice with veggies, soup, yesterday’s leftovers).

No microwave available to heat up a meal? Pack a salad topped with canned salmon, chickpeas, tuna, or deli turkey. Roll up veggies and low-fat cheese in a whole-grain tortilla. Munch fruit and nuts.

Tip: Go to a recipe finder such as epicurious.com to experiment with new dishes built around whole grains, soy protein (tempeh and tofu, for example), or squashes or other vegetables. Pay attention to the reviews to find recipes that match your tastes and prep-time preferences. Making enough to brown-bag for lunch saves money — and spares the stressing over “what will I eat?” that too often leads to quick, calorie-stuffed, nutrient-hungry choices.

6. Put your proteins into rotation.

Why? Americans eat too much protein, on average, and too much of it comes from animal sources. A

meat-heavy diet is linked to a higher risk of heart disease and cancer. Better: a diet that’s primarily plant-based. That’s why introducing more vegetarian meals, ideally three to four times a week, is an easy way to boost overall nutrition — and save money.

How? Shoot for a mix like this: Red meat once a week, poultry one to two times a week, seafood or vegetarian three to four times a week. Eventually, your goal should be to have red meat twice a month or less.

Tip: Train yourself to think of protein as a side dish to the vegetables and grains, not as a main dish. Thomas Jefferson recommended reserving meat for a flavoring — a “condiment for the vegetables,” Michael Pollan writes in In Defense of Food.

These are 6 Simple Steps to Successful Weight Loss.  They may or may not work wonders but when you put them all together they can do some pretty amazing things like make you healthy, vibrant, full of energy and lose a few pounds in the process.

Learn more with Patrick McGuire visit http://empowerednutrition.com

Patrick McGuire is a Registered Nutritional Consulting Practitioner (BSc) and Certified Strength and Conditioning Specialist.  He is the founder of Empowered Nutrition and his unique personalized nutrition programs and products deliver powerful proven results.

YUP… if you remember the amazing explosion of buff bods with the movie 300 you will want to remember this week with the release of the new and powerful movie that is bound to make iconic heroes out of mere mortals with the release on 11.11.11 of IMMORTALS.

Discover the IMMORTALS total transformation program and how to get it FREE

I mean if you know the story behind the whole “300” workout craze then you will know that it was not intended to be a true workout, but more of a test… a challenge.

Learn what it takes to have the body and life that makes you IMMORTAL

Later this week I am going to give you all the details of how to get a complete IMMORTALS workout for nothing and change your life forever.

It was a challenge by the movie set trainer to see if his “300” men were in shape and not just looking the part.  I’m all for tests and challenging yourself, but you need more than that to be IMMORTAL.

A challenge is something you do to see if you are on track with your goals and your training.   I totally embrace challenges in my regular programs.  Heck one might say all I do is a series of challenges every week.  This is pretty much true.

I know my friend Josh Henkin just released a very cool immortals workout with the Ultimate Sand Bag.  Actually I am going to put it to the test later this week.

So I have been working on a new IMMORTALS workout system myself for quite some time.  Every since I saw this movie was coming out I planned to get it done and deliver you a system of workouts that is completely based around the 11.11.11 IMMORTALS release date.

This is NOT a challenge.  It is a system to get you totally shredded in a very short period of time.  Think 11.  Check it out http://empowerednutrition.com/immortals-part-1

OK so I just can’t let this get out too early, but I am going to get it out there soon enough and if you think you are more than a mere man (or woman) and you have what it takes to have an IMMORTAL body, then you are going to love this complete IMMORTALS workout and nutrition system.

Tomorrow I am going to post Empowered IMMORTALS Challenge V1 and give away 11 advanced copies of the complete Empowered IMMORTALS Transformation System.

Until tomorrow my friend, have an empowered day,

Patrick

“Patrick I just did that secret workout for pumping volume into my muscles and swear I am about to split my skin. AWESOME!” – Adam Sinclair

“…this secret workout is nuclear… my muscles are PUPMED!  Thanks Paddy” – Chris Brown, your loyal student warrior.

In India, we use ginger liberally in our daily life. Ginger-spiked chai is a household favorite, and it’s grandma’s antidote of choice for battling cold and flu.

On millions of dining tables in India, you’ll see matchsticks of fresh ginger that have turned a soft pink from being soaked in lemon juice and salt: a zingy accompaniment to our favorite dinner, dal-chawal.

Let’s give this knobbly root a closer look.

1. Haven’t been feeling hungry? Eat fresh ginger just before lunch to stoke a dull appetite. (Ayurveda recommends that lunch should always be your main meal of the day, because this is when your digestive energy is naturally at its peak).

2. Ginger improves the absorption and assimilation of essential nutrients in the body.

3. Ginger clears the ‘microcirculatory channels’ of the body, including the pesky sinuses that tend to flare up from time to time.

4. Feeling airsick or nauseous? Chew on ginger, preferably tossed in a little honey.

5. Can’t stop the toot-a-thon? Gas—oops—guess what?! Ginger helps reduce flatulence!

6. Tummy moaning and groaning under cramps? Munch on ginger—for best results, toss it in a little warm ghee before you chew.

7. Reeling under joint pain? Ginger, with its anti-inflammatory properties—can bring relief. Float some ginger essential oil into your bath to help aching muscles and joints.

8. Got a surgery done? Chewing ginger post-operation can help overcome nausea.

9. Stir up some ginger tea to get rid of throat and nose congestion. And when there’s a nip in the air, the warming benefits of this tasty tea are even greater!

10. Bedroom blues? Try adding a gingery punch to a bowl of soup. (Psst…the Ayurvedic texts credit ginger with aphrodisiac properties, too!)

Ginger & Herb Rice

Cook basmati rice. When you take the lid off the pan, quickly stir in finely chopped garlic, ginger, green chillies and fresh cilantro leaves—the burst of flavor and fragrance will drive your senses crazy with desire!

Ginger In Your Juice

‘Grate’ idea: grate some ginger root and put it in your juicer, along with carrots and apples and a little lemon juice. Totally yummy, and of course, so good for you!

Gingery Dessert

Even a smidgen of grated ginger on your vanilla pana cotta or strawberry sorbet can wake up the flavor!

Ginger Balances  Your Doshas

If your Ayurvedic dosha is Vata (airy, restless) or Kapha (heavy, sluggish), ginger can be to your ailments what a hero is to the baddies. But if you are a naturally fiery Pitta type of person, go easy on the ginger. To understand your unique dosha personality, see a good ayurvedic physician.

—
Patrick McGuire BSc, RNCP, CSCS
Founder | Empowered Nutrition Products Inc.
www.empowerednutrition.com

Patrick is a former competitive bodybuilder who works with professional athletes and average Joe’s and Jane’s for performance and personal transformations.  Empowered Nutrition provides Personalized Nutrition Programs for medical weight loss clinics, DNA weight loss centers, fitness centers, studios, professionals and people just like you.

This article is provided by Patrick McGuire’s Empowered Nutrition and is intended for healthy weight loss, muscle building, life extension and quality and general health to enhance sports performance and fight obesity, diabetes and weight related illness.

Check out Patrick McGuire’s Empowered Nutrition Meal Plans for fast easy to follow fat loss and muscle building meal plans that work.