If you have been looking at Simply Yum for any time now you know I am, as I get older, learning more about anti-inflammatory foods and doing what I can to reduce inflammation in my body and enhance my brain power.  First, I found the Blue Zone Kitchen by Dan Buettner.  The book is more than a cookbook by far.  In following Mr. Buettner and his work on social media, recently he shared information about another book – The 30-Day Alzheimer’s Solution – The Definitive Food and Lifestyle Guide to Preventing Cognitive Decline.  This book is beautifully done both in presentation and in information.  Written by two Medical Doctors, (along with other degrees) Dean and Ayesha Sherzai, it is clear, concise and written in a way that read like novel I wanted to keep reading.

It is this book from which this week’s prep comes still maintaining my Simply Yum rules.  Yes, it has many recipes in the book, but this too is far more than cookbook.  This has science-based information laid out in a comprehendible doable plan.  It also has a 30-day challenge that I will take on next week (only because I had food in the frig I didn’t want to toss away, and I need to prep my mind for it).  I don’t normally do well in a “plan” or a challenge like this but reading this makes me want to do it.  My health is worthy of my own commitment to this plan.  Wish me luck.  I will let you know how it goes in a Morning Coffee and Conversation post when I get there.

Learn more about this plan, its science and its authors here:  https://teamsherzai.com/30-day-alzheimers-solutions/

I have another inspiration for taking on this challenge and will share that as well.  Know this, life is too short and can be extraordinarily fragile.  We can’t control all of it; but we can control out part in it, and certainly what foods we choose to eat.  My well-being is worth me taking on this any many more life enhancing challenges.  Stay tuned.

What life enhancing challenges are you taking on this week?

This week’s menu:

  • Breakfast:        Berry-Whole Grain Smoothie Bowl (page 104)
  • Lunch:             Rainbow Salad w/Turmeric Dressing (page 198)
  • Dinner:            Pinto Bean Quesadilla w Chipotle Cashew Queso (page 126)
  • Water:             Always!

Berry-Whole Grain Smoothie Bowl:  This recipe includes quinoa, buckwheat, and cashew milk.  I have not used cashew milk before this.  With it went an avocado, frozen blackberries, spinach, flax seeds, cashew butter and cardamom (both I had not used before).  The taste was good, not as sweet as others I have had but very hearty and tasty.

Rainbow Salad w/Turmeric Dressing:  This salad used rainbow carrots, radishes (been a while since I used radishes), English cucumber, butter lettuce, chickpeas and watercress (something I have never used).  I did not make mine as pretty as the picture in the book but made enough for me to switch off between having it as part of my lunch and for dinner).  The dressing is a combination of lemon juice, tahini, and turmeric.

Pinto Bean Quesadilla w/ Chipotle Cashew Queso:  This was fun to make and super simple (plus I think it looks pretty good too).  This has a combination of peppers, pinto beans, cumin, spinach, red cabbage and cilantro.  It also has a queso dip that is made from raw cashews, nutritional yeast (yes, another new ingredient for me), chili powder, chipotle peppers and hot water.  I was so skeptical of this but it is really good.  I have some of that left over too for snack dipping later.

Water:  Kept it simple this time with just lemon, lime and some of the English cucumber with fresh ginger added.  I tossed in a few black raspberries for color and a bit of pretty.

#StrongisBeautiful #SweatisSexy #HealthisHappy


Lentils with Roasted Veggies Ingredients
Lentils with Roasted Veggies Ingredients
Lentils and Onions
Lentils and Onions
Lentils and Veggies
Lentils and Veggies