#NGFChallenge

Did you know that every year Americans consume 750 million hot dogs, and snack on about 1.2 billion pounds of potato chips? in 2010 we drank about 15 billion gallons of soda and ate 3 billion pizzas. About 63% of adults are overweight or obese. At the center of the obesity problem is our lack of exercise and a range of available PROCESSED foods which expands along with our nations weight problem. Eating a lot of PROCESSED foods put us at risk for heart disease, diabetes, and high blood pressure. The slightest changes to your diet can make great differences in how you think, feel and even get around. about 800,000 people die each year from a heart attack or stroke. One of the greatest reasons is the amount of sodium that is consumed through fast food and processed foods. According to the Centers for Disease Control and prevention the average US citizens consumes about 3,400mg of sodium per day.....

Now that we are done with the technicals of why PROCESSED foods are no good for us, although they some times taste sooo good. let's discuss the #NGFChallenge. Being a company that promotes Natural foods it is our duty to take part of the ever evolving community of foods and what they offer. It is important to us to share the information that we have to make others aware of the potiential danngers that we all face if unaware of the many different food practices. The #NGFChallenge is a way to change this and bring our Foodies together through one common goal....( Drum roll please).. Leaving PROCESSED foods behind for 31 days the WHOLE MONTH OF JANUARY. let's start the new year together with a new mindset, new health desires and a renewed ability to control our bodies and #Chanllenge ourselves.

As i always say in these Posts the term " Natural" is unregulated which, means that anyone can create anything and smack " ALL NATURAL" on the label. We have the Foodie Challenege which basically is if a food label lists a whole bunch of ingridents that you have NEVER heard of and could never obtain then it is PROCESSED and we want to STAY AWAY!!!!!! We are walking away from fast food lines, carry outs, drive thrus and the works.. ( The Foodies are on STRIKE!!) let's really regain control of our bodies.. We have given up soo much control to food and it's about time that we make a statement. This is how it will work we will facebook, tweet and email as often as you like but every Monday on twitter we will have our discussion using  #NGFChallenge let's share our weekly meals, any new recipes, maybe you've lost some weight or just discovered something new about food.We want to create and encourage an atmosphere of helping and enlightment. We want to remind people of how fun and interesting it is to EAT!! You will not have to report your failures (Although you may) you are in control, this is a commitment to you.We are here to support, uplift and give advice when needed. We want to enter 2013 In complete control! Comment or email us letting us know that you are in for the challenge and what it is you are looking to obtain!

&& To our fellow Foodies on a diet-----After January you will DIET NO MORE!!!, Remeber to use #NGFChallenge LET'S EAT!!!!!

Foodcipe- HAM, HAM, HAM!!

It's impossible to think of the holidays without thinking about ..... You said it.. HAM!! Even to the most devout Anti- Porker the smell of that honey dripping, glazed ham is enough to make you go crazy! I am one who encourages simplicity and promotes experimenting. This ham recipe is a mixture of them both. In my simple recipe seeking experimental self i created this ham which was finger licking good. Foodies this is a good one for the holidays!

Ingridents:
1 whole or half of a ham. ( Local slaughter house, or wholesale farmer)
2 Cups of brown sugar, divided
1 cup of maple syrup
3 tbsp of honey
1tbsp salt
1tbsp pepper

Directions:

1, in large deep pot allow ham to boil for 2 hours, season with the salt and pepper

2. After 2 hours of boiling place ham into an aluminum  pan rubbing 1 cup of  the brown sugar into the crevices and under the loose meat layers

3. Place the ham in the oven on 350 for 30 minutes allowing the brown sugar to meal into the meat

4. After 30 minutes remove the ham glazing it with the maple syrup, the remaining brown sugar and honey. Allow the ham to cook on 350 for 30 more minutes until the ham is completely glazed. Allow to sit for 30 minutes settling all of the juices.

5. Garnish a plate, add ham pre slice and serve.

Eat on Foodies!

Foodie Digest -Making Caterers work for you

This weeks Foodie Digest comes at the perfect timing we are in the seasons of events and the spirit of the holidays! Many people are wanting to know how to get the best quality food, service and events without being stuck in the kitchen all day and any person who has ever given any event will tell you that being stuck in the kitchen at your own party is not a fun time.

What I encourage is that you hire a catering company that has a speciality in the food that you are looking to serve. There are hundreds of caterers who are involved in many different aspects of the field. You have those that are Italian, Soul Food, Mexican, European Etc cateres and can offer you the specifics based on your event.  Sit down with your caterer and design a menu specific to your desires a lot of caterers will have prepared menus but its best that you add your own flavor to the event.

Make sure that you are investing in the amount of help that you will need which should all be spelled out in your contractual agreement.  Your caterers ability to remain professional under duress and their dedication or inability to get the job done could be the make or break for your event.

In recent years the holidays have become a popular time for caterers as more people are outsourcing instead of cooking themselves. People find it less of a hassle,  time effective and gives them a feeling of accomplishment when they can bring in a catering company.

Carry on Foodies!

Foodie Digest -Surviving the holidays Guilt Free

FOODIES all around the country we are getting ready to go haywire.Two of the most food consuming days of the year are approaching;Thanksgiving and Christmas. One of the emails that we recently recieved was geared toward wanting to know how to cut back and survive eating season. That is a great question and one that only a " Foodie" would have a struggle with.

The first thing you should do is make a mental note of your limitations. As a " Foodie" i hate the word limitation and diet when it comes to food however, it is very important that you remind yourself that really only a certain portion of food needs top be consumed in order for one to get rid of hunger. Yes, i know we dont just want to get rid of hunger we want love and entice it until we are full. The issue with full is that there are different measurments to being full. To me one plate can get me full and to another it may take 3 or 4.. beacause of that it is important that you eat to quinch hunger, not eat to get full because a lot of times full isn't a healthy aiming point.

Secondly, look for healthy substitutions, We understand that not evewry household is unprocessed or natural, however that should not discourage you from eating at all or eating healthy. You have to play the balancing act, should i have fried chicken or should i eat the baked? and because i had the baked i now have an allowance for a slice of cake. It is all about understanding your body, your limits and how you want to feel after eating.

The third and most important point is stay in control. There will be an option for you to get that 4th or 5th plate even though you can barely walk, breathe and see. You have to remain in control of your cravings and in control of what you allow yourself to eat. Make sure if you make yourself a to go plate it is after you have already eaten your first plate, you will then be likely to pile everything onto that to go plate and feel guilty oncew eating it. Guilt is the worst feeling of it all, once you have had piles of food and desserts you get that sinking feeling of regret and misery. however, when you can leave hunger quinched and still room for dessert without feeling as if you have lost control it is a geat step toward surviving the holidays guilt free!

We love you for reading friends!

follow us on twitter : @NaturalGFoodie

Foodie Digest - Upstaging your event!

One of the questions recently emailed was how to upstaged an event.. In other words how do u turn a not so expensive event into something that looks, feel and of course taste expensive.

The answer for this is simple,  yet complex according to your taste. It all starts with the feel and environment of the venue. If you walk into an event with plastic utensils, coverings and eatery. You will most likely classify this as a " low budget " event from the door.. As "Event Goers" our minds are usually made up about the event from the minute we pull up into the parking lot of the venue up until we walk through the doors. Knowing this, it is important that you capture the attention of your guest from the parking lot.

Step 1. If you are using a venue that requires guest to park either in a parking lot or on the street hire a Valet Company.  This will increase your party goers experience and it is the first impression that your guest will get of the party.

Step 2. Use clothe everything. Using clothe table clothes, napkins and chair covers (depending on the event) will give the event that extra classy look needed.

Step 3. Of course you need to use real silverware.  It doesn't have to be expensive most people pay attention to if its plastic or glass not if it's fine China or Walmart's brand ( besides Walmart has some good China)

Step 4. You don't have to go broke decorating for your event. Have a color scheme or theme and keep the whole event consistent with that theme.

Step 5. Try hiring wait staff or use friends if need be. Waiters always add that last touch to an event it is what every guest wants; to be catered.

Step 6. Of course the food is the center piece of any event. Make sure you choose a menu that falls below your budget in comparison to the amount of guest expected. If its a casual event or black tie affair have food stations and use wait staff for champagne carrying.

Carry on like a Foodie!

Make sure to follow us on twitter :@NaturalGFoodie

Foodcipe- Lemon Butter Broccoli

When making a side Dish you don't want to make something that takes just as long as the Main dish did. I try to find fresh, good and of course minimally processed dishes. This foodcipe is quick, easy and tastes soo good!

Ingredients :
Fresh broccoli ( preferably non frozen)
2 lemons
Tbsp salt
Tbsp pepper
3 tbsp of low fat butter

Directions :
Step 1. If purchasing fresh whole broccoli cut on halves and cut end of stems off.

Step2: place broccoli in steamer in high and allow to cook for 35 minutes ( anytime after that could harden and remove flavor)

Step 3: Place butter in a large bowl and microwave for 10 seconds to allow it to soften.

Step 4: Slice front of lemons and squeeze juices into the softened butter, followed by the salt and pepper.

Step 5: Once broccoli is done place it into the lemon butter mixture tossing the ingredients until the broccoli is coated.

Step 6: Place In a serving dish and serve with the main course.

As always,

Eat like a Foodie!

Follow us @NaturalGFoodie and my personal page @AnthonThompson

Foodie Digest 11/5/2012

This weeks "Foodie Digest" post is touching on the True definition of " Natural Foods". We are living in a society where everything that we pick up says " Natural" or "100% Natural" , which unfortunately is not always the case. The downside about it is that we are also dealing with a society where the consumers( Us, We "the people" have basically been hijacked on a food level by the Food Drug Administration ( FDA). We basically have become lab rats.. whatever scientists can come up with they have been given the stamp of approval to use us as the scape goats. "Truly Natural" foods hinders this process and trust me if its something you have been thinking about trying there is a world of people, knowledge and support on social media, support groups and of course reading material. The idea of eating " Natural" is basically cutting the middle man out of the equation. What I eat I want to be Unprocessed,  meaning I don't want someone at a factory or lab injecting my meat to make it a pleasurable color or farmers injecting my meat to make it grow faster. I want foods that are minimally processed and if i choose to eat something unprocessed allow me to make that decision.  Soo much of today's food is highly processed from the fruits that is in a can to the TV dinners found in the "healthy " foods found in the frozen food section. It's all processed to attract us to purchase these foods,  they are processed to have longer shelf life. So you ask how do you know what's Natural and what's not? Easy! Take the Natural Foodie test.. Read the ingredients those foods with outrageous ingredients that you would never be able to have access to or create in its whole form is processed, they are not Natural.ingredients so there's no way it would be able to produce natural foods  .. Start slow.. start easy and sometimes you have to start small.. Don't give into the MYTH that you can't eat Natural and healthy while eating good too .. I'm a "Foodie" all day and I would NEVER sacrifice delicious foods for a healthier lifestyle, its not an even trade to me.  Hope it brought some kind of understanding to the emails I received.

Follow me :@AnthonThompson on twitter and my business page @NaturalGFoodie

Making your next event special!

The most important thing for any person throwing any event is that the event goes off without a hitch. Most times brides don't have the time nor do they have the energy or desire to have to wonder how the flowers are set up, or if the coordinator has the right centerpiece.  Even more importantly how does the food taste .. Yes you may have gone to a food tasting but that was one day! What about today? What I can tell you is that it's imperative that you are working with a team of professionals. You want to be working with people who love what they do and do what they love, if not you have just meerely hired help. The key to making sure everything gets done the way that you expect them to get done is to simply have EVERYTHING spelled out in your contract. You should know how many waiters/waitresses that you have hired, the time workers will be arriving, pricing including all workers and any sepcial requests that you may have. If you can't trust the company organizing your event it is the making of a long and very stressful day.

Friday's Foodcipe!

This Foodcipe is one of my favorites, its probably one of the easiest recipes that I have and one that will surely make you feel Naturally full. Its a simple barbeque Meatloaf I substitute the Ground beef for something leaner ( Ground Turkey)  and a little healthier. The more you cook the easier it becomes to substitute not so healthy foods for those a little more healthy. This goes perfect with some homemade mashed potatoes ( Stay away from the box--too processed)  and the Lemon honey butter Cajun corn recipe that is in our blog!
Ingredients:
1Ib of ground Turkey
1tbsp of fresh ground pepper
1tbsp of salt
1 green pepper finely chopped
1 small onion finely chopped
1/2 cup of ketchup
1 Cup of BBQ sauce ( I use sweet baby rays)
2 eggs ( organic or farm raised)
Directions :
Step 1. In large bowl combine ground Turkey, salt,pepper ketchup,1/2 of BBQ sauce, onions, and green peppers
Step 2. Use fingers  to mix together then add eggs to mixture and continue to mix.
Step 3. Place ground Turkey on non stick deep dish baking pan and form meatloaf shape.
Step 4. Heat oven to 350° place meat in the oven for 50 minutes until brown on the outside and meat is cooked thoroughly inside.
Step 5. Thirty minutes before Turkey is done pour remainder of BBQ sauce over it and cook for 10 more minutes after let sit for 10 minutes to settle juices.
As always,
Eat like a Foodie!

This week's update 11/1/2012

Hey,
 So there really is soo much going on lately! so much to be grateful for, soo much to be stressed out for and of course soo much to eat for! There is the event that Natural Gourmet Foodie is working this weekend, it's in Jersey and unless you have been living under a rock for the last few days you know that Sandy basically just tore up NY&NJ.. however, we are in good spirits and determined to go out here and do what we have to do. Tomorrow i have a meeting with one of the people working with NGF, we are going to finally make some final decisions on some business stuff. If someone asked me could i have envisioned this business being what it is on it's way to being i would simply have said " Yes". The reason i say it with such assurance and trust me i am sure of this thing. Is because it has become my life.. I think, dream eat and live Natural Gourmet Foodie.. When i came up with this concept i had people laughing at the idea and the name, but i knew that i had come upon something that was going to do really well, which is why i am hustling day in and day out to take this business global, not only for the business but because of the message. The message of living a healthier life, eating things that you are sure of and following the passion that burns within. I created this blog separate from the blog that we will have on our website ( in progress) because i wanted to give you an idea of what was going on in my life, the foods that i was cooking in MY kitchen, the struggles that i was having, the places i like to eat and hang out. I want to give you the INFORMAL me.. the Informal Owner of Natural Gourmet Foodie, this is the place where we can talk, laugh and cry over some good food..lol the place where it is acceptable to LOL and ROFL.. The place where you can feel free to tell me that the recipe i gave you last night was not what you thought it should have been.. I'm here to keep you in the loop and to inspire and bring you along for a ride of a lifetime. Stay focused and let's make our dreams come true together!

love you for reading my friend!

This Weeks Foodcipe!! 11/1/2012

Hey foodies!  This weeks Foodcipe is one of my favorites! it's a simple side dish of lemon  Honey-butter Cajun corn. When creating a Foodcipe i always use my noise and of course my taste buds to kinda guide me on what is a go and what is a NO.. Thank God i have the kind of friends and family that will always let me know when it's a complete NO-GO.. Creating dishes is about having fun, building your foodcipe catalog and of course.. TESTING THEM OUT.. ENJOY!

Ingridents:
 Fresh corn on the cob ( frozen or from a farmers market)
1 cup of Betty Crockers honey butter
3tbsp of Cajun seasoning ( Any brand will do)
1tbs of salt
1tbsp of pepper
2 fresh lemons

Directions:
1. In a large pot salt and bring water to a rapid boil, then add in corn on the cob
2. After 15 minutes of boiling pour water out and allow corn to sit for 5 to 10 minutes
3. Once corn is dry spread cobs out on a large tray covered in aluminum foil
4. In a medium sized bowl melt honey butter and squeeze lemons into the melted butter and stir
5. In a smaller " Pinch" bowl add salt, pepper and Cajun seasoning.
6. Roll each cob in the lemon butter sauce making sure it is completely covered
7.Lay the cobs back on the aluminum foil and sprinkling all sides with the cajun, salt and pepper mix
8. Heat the overn to 350 and allow ten minutes to cook ( Anytime over 10 mins will dry the corn out)
9. Allow the corn to sit for 5 minutes and serve with any meal.

As always,

Eat like a FOODIE!