Oatmeal with Apples, Raisins and Walnuts

People have been eating oatmeal for centuries, as it’s an inexpensive but healthy meal. It does not matter if it is the instant variety, old-fashioned oats or steel cut oats. It all has heart healthy high fiber and lowers your cholesterol levels. McDonald’s doesn’t have the market on making oatmeal. You can make this recipe at home very healthy and inexpensively.

According to Quaker Oats Health Institute; “Emerging research suggests that eating oats may help control appetite. The soluble fiber in oats absorbs a considerable amount of water, significantly slowing down the digestive process. The result: we feel full longer.

• The American Diabetes Association recommends that people with diabetes eat grains, beans, and starchy vegetables. Among the grains, your best choices are whole grains, such as oatmeal. Research suggests that the soluble fiber, such as is found in oatmeal, may help smooth out blood glucose levels.
• Since the late 1970’s, 18 studies have examined the relationship between dietary fiber and blood pressure. In the majority of studies on oats and blood pressure, blood pressure was significantly reduced. Reductions seem to be in response to the increase in fiber intake that came from eating oatmeal. More studies are currently underway to further assess the impact of eating oats on helping to lower blood pressure.”

Anyways, who says an oatmeal breakfast has to be boring? Not I; therefore, add some raisins, apple chunks, walnuts, stevia and top with my cinnamon sauce and you have a delicious stick to your ribs breakfast that satisfies your hunger, is vitamin packed and tastes great. If you are a diabetic simply, make the cinnamon sauce topping sugar-free using stevia in the raw.

Ingredients to make Oatmeal with Apples:

• 2 Packages of instant oatmeal; option Bob Red Mills Gluten Free Oatmeal
• 1 Fuji, Gala or Pink Lady organic apple; diced
• Handful of raisins
• Few walnuts; chopped
• Stevia for taste
• CinnamonSauce Topping

Instructions to make Oatmeal with Apples:

1. Heat the water in the teakettle or saucepan.
2. Take a bowl and pour 2 packages of instant oatmeal into it, add a touch of stevia, enough hot water to cover and stir.
3. Place in the microwave and set for 1 minute, it’s just enough time for the oats to cook, remove, and add apples, walnuts and cinnamon sauce topping. (if to thick add additional water)
4. Return to microwave for an additional 30 seconds.
5. Remove from microwave and enjoy!

If making Old Fashioned or Steel Cut Oats, the stove top method is the best. Instructions will be on the Bob Red Mills package.

Gluten-Free Chocolate Chip Cookie Recipe-Soft Cookie Recipe

Gluten-Free living has become more popular as people become more aware of Celiac Disease or Gluten intolerance. It is challenging eating gluten-free, however not impossible or without desserts. The most important part is to read the label. If you are not sure about the gluten, call the 800 number for the manufacturer. After you learn what to buy or what not to buy, most of the work is done. This is a tried and true gluten-free cookie recipe.

Ingredients needed to make soft and chewy gluten-free chocolate chip cookies:

• 1-cup of butter
• 1-cup Olive oil
• 1 1/2 -cup (gluten-free) brown sugar
• 1 ½ -cup coconut sugar
• 4 large eggs
• 2 tsp baking soda
• 2 tsp salt
• 2 tsp pure vanilla
• 2 tsp xanthan gum; Bob Red Mills Corn Free
• 3 cups tapioca flour
• 2 1/2 cups Bob Red Mills All-purpose flour (gluten-free) or the 1 to 1 blend
  
• 1 Package Nestles or Hershey’s  (gluten-free) chocolate chips
• Cookie sheets
• Parchment baking sheets

I do not believe in wasting time or dishes, one bowl will suffice.

Instructions to make gluten-free chocolate chip cookies:

1. Pre-heat the oven to 375 degrees Fahrenheit for approximately 20-30 minutes.
2. Combine in a mixing bowl, the oils, eggs and sugar.
3. Add the soda, salt and vanilla and beat.
4. Setting the mixer on low, add little by little the tapioca and the gluten free all purpose flour until it is mixed thoroughly.
5. Using a wooden spoon, stir in the chocolate chips.
6. Drop cookie dough a teaspoonful at a time on the cookie sheets. Bake 12 minutes. Remove cookies from the cookie sheets after they have cooled.

• Warning, not unlike chocolate chip cookies made with flour these gluten-free cookies with get crispy if left in the oven too long.
• You can use any Gluten-Free all-purpose you choose, however, I have found Bob Red Mills to work and taste great.
• If you do not have Gluten-Free brown sugar you can use all white granulated sugar, they will just be lighter in color.
• It is extremely important when cooking or baking for people with Celiac Disease to use clean pans and spatulas so they do not become cross-contaminated with any gluten.

**** Revised recipe in 2016 after being taken off gluten, oatmeal, corn and peanuts. I needed a really good recipe I could eat and the family would enjoy.

Cinnamon Applesauce Christmas Tree Ornaments

Christmas season is nearly here. If you are like me, you like to have homemade ornaments on the Christmas tree. And Cinnamon Applesauce Ornaments not only add the homemade touch, but a great smell.

I will give you the instructions to make Cinnamon Applesauce Ornaments but you will have to pick out your shapes. Be creative, design your Christmas Tree to suit your family

Supplies needed to make Cinnamon Applesauce Christmas Tree Ornaments:

• 1/2 cup Cinnamon
• 1/2 cup Applesauce
• Wax paper
• Cookie Cutters
• Toothpick
• Ribbon/String
• Bowl
• Spoon
• Glitter (optional) 

Instructions to make Cinnamon Applesauce Christmas Tree Ornaments:

1. In bowl, mix together the cinnamon and applesauce. When it becomes to stiff to stir with spoon you can use your hands to finish making a dough ball.
2. On the waxed paper, start flattening out the dough ball with your fingers.
3. Put a second sheet of waxed paper over the dough and roll it out until it is approximately 1/8-inch thick.
4. Now be creative, take cookie cutters, ring to a canning jar or freehand cut your shapes.
5. Place on a waxed paper covered baking sheet. Take a toothpick or straw and poke a hole in the top where you will put your ribbon or string.
6. Let your shapes air dry for at least 24 hours or until completely hard.

***The Youtube recipe is different than the one we used, you may want to try both.

How to Make Chicken Egg Rolls from Scratch

chicken egg rolls

I love egg rolls, I have every since I worked in our concession trailer and would be parked right next to an egg roll concession trailer.
Our daughter went to school with their daughter so I bought theirs from them by the case for a while. However, I soon learned I could save money by wrapping my own egg rolls. You can use whatever meat you prefer, however, I eat a lot chicken; therefore, I made chicken egg rolls. I will show you how you can make your own egg rolls.

Ingredients to make chicken egg rolls:

• 1 Package egg roll wrappers
• Shredded chicken
• Shredded cabbage
• 1 Egg; beaten
• Seasoning of choice
• Canola or Olive Oil

Instructions to make chicken egg rolls:

1.     Cook your chicken and season it to taste. After it cools, shred it up in small pieces.

2.     Shred your cabbage every fine. I often use my food processor however; you can do it with a hand grater. The pieces just need to be very fine.

3.     Take the egg roll wrappers out and let warm up a bit, so they are easier to work with.

4.     Place the egg roll wrapper on the counter top and lay it out looking like a diamond. Put some cabbage in the middle.

5.     Add some chicken to the top of your cabbage; you are going to start to fold your egg roll.

6.     Take the lower flap of wrapper and pull over the cabbage and chicken; next, take the sides and fold in.

7.     Start rolling up making it as tight as possible but making sure not to poke a hole in the wrapper.

8.     Dip your fingers into the beaten egg, put some on the wrap, and seal the egg roll.

9.     Roll up the whole package of egg roll wraps.

10.  Make sure your oil is hot before trying to fry your egg roll. The temperature of the oil should be 375-400 degrees. Carefully place the egg roll in the oil and brown first side. With the tongs, turn it over and fry the other side. You may have to hold it as it will try to roll back.

11.  Remove the chicken egg roll from the oil and put it on paper towel to allow the excessive oil to drain off.

We enjoy our chicken egg roll, made from scratch with soy sauce.

**previously posted on Seekyt before they lost my profile.

Aunt Thelma's Banana Bread Recipe

Warm fresh baked banana bread is good, however, Aunt Thelma's banana banana bread recipe is excellent, moist and so easy to make. Bananas are great sources of vitamins, such as B6, C and Potassium, and loaded with fiber too. According to world’s healthiest foods, “Bananas are one of our best sources of potassium, an essential mineral for maintaining normal blood pressure and heart function. Since the average banana contains a whopping 467 mg of potassium and only 1 mg of sodium, a banana a day may help to prevent high blood pressure and protect against atherosclerosis.”
As long as you do not get crazy and eat the whole loaf of banana bread, you are adding goodness to your diet. Consider making Bake Aunt Thelma's Banana Bread recipe.

Ingredients to make Aunt Thelma’s Banana Bread:

• 2 cups coconut sugar
• 1 cup butter or olive oil
• 6 very ripe bananas mashed
• 4 eggs
• 2 1/2 cups flour
• 1 tsp salt
• 2 tsp baking soda
• 2 loaf pans

Instructions on how to make Aunt Thelma’s Banana Bread:

1. Move your oven rack so it is in the center. Preheat your oven to 350 degrees Fahrenheit. If your oven does not have a timer, 20 minutes will suffice.
2. Sift dry ingredients; salt, baking soda and flour, 3 times and set aside for later.
3. Mash the bananas, mix in the sugar, softened butter and eggs. Beat it well.
4. Add in flour mix little by little and mix well.
5. Pour into 2 greased loaf pans and bake in the preheated 350-degree oven for 55-60 minutes or until toothpick comes out clean. Slice it up warm and enjoy!

Tip: I got the banana bread recipe from my aunt however; another person shared with me how she simply swirls a fork through the mixture to make it light and fluffy. Great idea to keep in mind and share with others in case they do not have a sifter.

Cornbread Recipe

Homemade Chili

Cornbread, soup, and the desire to stay warm go hand-in-hand with the cooler seasons, however, do you have a good cornbread recipe?

Like many good recipes; they have been handed down from generation to generation, and cornbread is no different.  Why serve your homemade soups with just plain old crackers?

Cornbread Chili topped with Cheese

 
Change it up from time to time with a good homemade cornbread.

Ingredients for Cornbread:

• Mixing bowl
• 1-cup cornmeal
• ½ tsp salt
• ¼ tsp baking soda
• 2/3 cup milk
• 2 tsp baking powder
• 1-cup all-purpose flour
• 1/3 cup sugar
• ½-cup sweet cream
• 2 eggs
• ¼ olive or canola oil
• Electric mixer
• 8 or 9-inch square pan

 

Instructions to make Cornbread:

1. Preheat the oven to 325 degrees Fahrenheit and grease the pan.
2. Taking a mixing bowl, combine all dry ingredients.
3. Add the eggs, milk and cream. Using the electric mixer beat until smooth.
4. Pour into the greased pan and bake for 25-30 minutes. Insert a toothpick in the center and when it comes out clean, it is ready to remove from the oven.

Homemade Sage Bread Dressing

I grew up watching my mom make sage bread dressing; however, it was not until an adult learned the real secret is the fresh Turkey broth and sage that goes with it. I also learned the hard way; you can use too much sage. Be careful too much will make your dressing bitter. Therefore, forget that box stuffing; this recipe for homemade sage bread dressing is made in our home and I hope it is in yours too.

Ingredients for Sage Bread Dressing: 

• Bread crumbs from fresh or stale bread; 1-2 loaves
• 2-cups celery; chopped
• 1 large onion; chopped
• 3 or 4 eggs
• 2 tbsp sage
• Garlic powder; to taste
• Onion powder; to taste
• Salt and black pepper; to taste
• 2 tbsp chicken bouillon; simply for added flavor
• 4-cups Turkey broth
• Turkey; chopped
• 13-inch x 9- inch baking dish

 

Instructions to make Sage Bread Dressing:

 

1)    Preheat the oven to 325 degrees Fahrenheit. If you do not have a timer on your oven, 10 minutes will be sufficient.

2)    Use any inexpensive fresh or day old bread, and tear it apart and put in your 13-inch x 9-inch baking dish.

3)    Chop up two cups of celery and one large onion and add to the breadcrumbs.

4)    Add two tablespoons each, of sage and chicken bouillon. Add garlic, salt and pepper to taste.

5)    Put three or four eggs in the breadcrumbs and mix.

6)    Snitch four cups of juices from the turkey.

7)    Bake 30-40 minutes.

 Trash  Can Turkey

To me homemade sage bread dressing  is good all year round; why wait until a holiday.

Tan Safely-UVB Ray for Vitamin D3

Tanning is popular in the summer at the beach or pools and in the cooler fall and winter months in tanning beds. However, are you tanning safely while getting your golden tan?
Dr Oz and Dr. Mercola differ in their opinions about tanning and vitamin D 3, however, they both agree in taking care of your bodies and or yourself and doing it safely.
According to DoctorOz.com, “Dr. Mercola proposes that people use a “safe” tanning bed that uses electronic ballasts versus magnet ballasts, and one that relies on UVB rays (which convert cholesterol in your blood to vitamin D) instead of UVA rays. If you pursue this method, Dr. Mercola recommends you ask the manufacturer or owner of the salon for a bed with at least 5% UVB radiation or better yet, 10%.”

Locate a Tanning Salon

Find a reputable tanning salon. You can do this by asking family and friends what they know and what they’ve heard. Find out why they like it and why they don’t.

Ask Questions

After taking friend’s suggestions call and talk to the owners of the salons using Dr. Oz and Dr.Mercola’s suggestions of UV rays. Tanning beds produce UVB and UVA rays. Our body’s need UVB rays to produce vitamin D3 we need. We get D3 from the sun however; the northern states either have cloudy skies, cooler temperatures and lack of sun forcing us to use tanning beds. If you are interested in tanning for color, UVA rays help to tan and a little vitamin D. If you are going for health and color, the UVB rays are good for Vitamin D3 production.
If you are new to tanning beds other questions to ask are how old are the bulbs? Do you clean and sanitize the beds? How long should I stay in the tanning bed? Do I need special tanning lotions? Do I need protective eyewear? Don’t assume they will offer this information; ask!

 Go Prepared

You have done your homework and selected your tanning salon. When you start tanning, make sure you have tanning lotions that meet the requirements of the salon, there are lotions that can damage the acrylic.
Have proper eye protection. The lamps can damage your eyes and a tan is not a good reason to be stupid.
The salon worker will set the time on the bed and they will ask you how long you want to be in the bed, therefore be smart and start slow. The idea is to tan not burn. Dr Oz suggests a good UVB ray for 3-5 minutes. He says go for the Vitamin D3 and not the tan.

Tips:

• Summer months bring sunbathers; use lotions or sun block, limit prime sun hours, cloudy days will still burn your skin, wear sunglasses or eye protection and ask your Doctor about any medication you are taking.

Even if you owe your own tanning bed, practice safe tanning.

Amish Drop Sugar Cookie Recipe

With the holidays right around the corner, people are baking cookies for family and friends. If you are one who will be baking cookies, you might consider the Amish drop sugar cookie recipe.

Unlike some sugar cookies, these are easy to make and soft and delicious. Amish drop sugar cookies start with real butter, which is so much healthier than margarine and shortening containing hydrogenated oils. Hydrogenated oils have trans fat that can lead to heart disease, cancer, bone problems plus so many other health problems and diseases.

Good cookie recipes such as the Amish drop sugar cookie recipe start with real butter. Not only are they healthier, provided you do not eat the whole batch, they simply taste better.

According to Mercola.com butter is better than imitations because; “Butter is a rich source of easily absorbed vitamin A, needed for a wide range of functions, from maintaining good vision to keeping the endocrine system in top shape. Butter also contains all the other fat-soluble vitamins (D, E and K2), which are often lacking in the modern industrial diet.”

Both Dr Mercola and the Mayo Clinic agree that butter is better than hydrogenated margarines or shortenings, as they are contain trans fat, which leads to heart disease, cancer, bone problems so many other health problems and diseases.

“When it comes to fat, trans fat is considered by some doctors to be the worst type of fat. Unlike other fats, trans fat — also called trans-fatty acids — both raises your "bad" (LDL) cholesterol and lowers your "good" (HDL) cholesterol. A high LDL cholesterol level in combination with a low HDL cholesterol level increases your risk of heart disease, the leading killer of men and women.” Therefore, when baking cookies for your family and friends, consider making your recipes a tad healthier yet still delicious.

Ingredients needed for making Amish drop sugar cookie recipe:

• Non-stick spray
• Baking sheets
• 1 ½ cups sugar
• 1-cup butter
• 2 eggs
• 1 cup sour cream or yogurt
• 2 tsp baking powder
• 1 tsp baking soda
• 3 ¾ cups all-purpose flour
• 1 tsp vanilla
• Sprinkles or colored sugar

Instructions on making Amish drop sugar cookies:

1. Preheat the oven to 375 degrees Fahrenheit.
2. Prepare the baking sheets by spraying with a non-stick spray.
3. Cream together the sugar and butter; add the eggs and beat well.
4. Add in the sour cream or yogurt, baking powder, baking soda and vanilla; little by little add the flour and beat until completely mixed.
5. Drop by teaspoonfuls onto the baking sheets.
6. Sprinkle on the cookie dough, candied sprinkles or colored sugar.
7. Bake at 375 degrees Fahrenheit for 8-10 minutes.

 If you are one that will be baking cookies for Christmas, consider my recipe for Amish drop sugar cookies.

 

Frozen Chocolate Covered Banana on a Stick

Frozen chocolate covered banana on a stick are so nutritionally packed and great on hot summer days. If you have a hard time getting your children or grand children to eat enough fruit you may try offering them frozen chocolate covered bananas. Even our fussy grandson loves them, in fact the only reason I made frozen chocolate covered bananas was that he requested them.

Bananas, the high-energy fruit, have vitamin B6, C and potassium in them making them a very low calorie nutritionally packed fruit. According to the world’s healthiest food, “Bananas are one of our best sources of potassium, an essential mineral for maintaining normal blood pressure and heart function. Since the average banana contains a whopping 467 mg of potassium and only 1 mg of sodium, a banana a day may help to prevent high blood pressure and protect against atherosclerosis.”

Thanks to the discovery by George Washington Carver, we can enjoy the high protein nutrient packed peanut butter. Enjoyed by all, peanuts or peanut butter is consumed by shelling and eating them at ball games or as simple as a PBJ sandwich.

Combining all the goodness of chocolate, bananas and peanut butter to make this cool treat just makes sense to me.

Ingredients needed for making frozen chocolate covered bananas:

• Bananas
• 1-12 oz package dark chocolate chips
• 2 or 3 tbsp peanut butter; natural, crunchy or smooth
• Wax paper
• Popsicle sticks

 

 Instructions needed for making frozen chocolate covered bananas:

1. Purchase bananas that are ripe but not overly ripe. Getting a firm but sweet banana is necessary.
2. Peel the bananas and depending on the size, cut into 2 or 3 pieces. Insert the stick about ½ way. If you insert it to far the banana may break and if not inserted far enough it will fall off the stick when dipping. You will get the feel for it after the first attempt.
3. Melt the dark chocolate chips. You can melt in the microwave or on the stovetop, however I find using a double boiler system to melt the chips is the best way to control the texture. Add the peanut butter of choice. Some might prefer to use the natural peanut butter that has no salt and sugar added, some might prefer chunky or smooth. There is no right or wrong.
4. Dip the banana in the chocolate mixture and gently move it around to make sure it is covered.
5. Shake the excess chocolate off the banana and put it on the wax paper.
6. After you have dipped the bananas in the chocolate mixture, place them in the freezer.  My grandson and I really love them. Mine may not be as pretty as the carnival chocolate bananas; however they still taste good; I am not sure why I had not tried them before. 

    

   Tips on making frozen chocolate covered bananas:

•  You might have to thin your chocolate chips, the bags recommends using solid shortening.

• Do not over heat the chocolate; it will dry out instead of melting. Slowly melting the chocolate is better.
• If frozen bananas are not your thing, try putting them in the refrigerator to chill long enough to set up the chocolate.
• On these hot summer days, I hope you try this delicious recipe for frozen chocolate covered bananas.

Gluten-Free Zucchini Bread

Gluten-Free Zucchini Bread

Oh my, I thought I had written about making gluten free Zucchini Bread just to realize I had not. Well this is an even extra special Zucchini Bread as it is taking the old Teegarden Church ladies recipe and adapting it gluten-free for my sisters in which I love with all my heart.

Ingredients for Gluten-Free Zucchini Bread:

• 2-cups fresh tender zucchini; shredded
• 2-cups coconut sugar
• 1-cup olive or coconut oil
• 1 Tsp cinnamon, ginger and cloves
• ½ tsp Himalayan salt
• 1 tsp soda
• ¼ tsp baking powder
• 3 eggs
• 1 ½  tsp xanthium gum
• 3-cup of all-purpose Gluten-Free flour; use your favorite blend (I prefer Bob Red Mills all purpose or Bob Red Mill's 1 to 1 blend)
  
• 1-1 ½-cups nuts; chopped and optional
• Dark chocolate chips; optional
  
• Lemon-sugar glaze optional

Instructions to make Gluten-Free Zucchini Bread:

1.     Preheat the oven to 350 degrees if you do not have a timer 10-15 minutes will suffice.

2.     Using a big mixing bowl add the ingredients in the way they are listed making sure to add the flour last. A one-bowl method saving clean up time is always the best.

3.     Bake at 350 degrees Fahrenheit for 60 minutes.

Since my sisters and I love quick bread such as banana and zucchini, I have adapted this gluten-free recipe to have strawberries in one, lemon and sugar glaze for another and plain zucchini bread.

Homemade Popeye Noodles and Chicken

Being an old country girl, homemade Popeye noodles with chicken over mashed potatoes was a very common meal. Popeye are a bit thicker than store purchased noodles and extremely delicious. Why are they called Popeye noodles? It was never questioned in my family as they were homemade noodles, good and no one cared. If you’ve never made popeye noodles this recipe is definitely a must try.

Instructions for making Homemade Popeye Noodles and Chicken:

1. Put flour, egg and maybe a splash of water and mix. Add Salt, pepper, garlic & onion powder. Like Rachael Ray just measure the seasonings with a pinch of this and that, and using the palm of your hand.  Learn to go by how it looks and tastes.
2. Blend vigorously to make stiff dough.
3. Place dough on your well-floured surface, you might have to work in more flour before spreading out your dough.
4. Pat, or roll out, your dough until you get the desired thickness you prefer, approx ¼ inch thick.
5. Cut into strips length wise, approx 1 inch wide.
6. Cut into squares by cutting the other way.
7. As you're cutting the Popeye dough, separate the squares and move them out of the way so you can get to the rest of the dough. As you are doing this, make sure you have plenty of flour at all time to keep from sticking.
8. Let your Popeye noodles lay out to dry a bit while you go to the next step.
9. Cook a chicken or use leftover you might have in the refrigerator. Cool and scrape off the extra fat.
10. Pick your cooked chicken off the bone. Put your chicken in stockpot with approx 4 qt of water and bring to a boil.
11. Drop your Popeye noodles in the stockpot a few at a time and stir. Do this until all your Popeye are in the pan.
12. After all are in the pot reducing to a medium heat, stir frequently to avoid sticking and clumping together.
13. Test your noodles by tasting a small piece every so often. When they are done serve them with mashed potatoes, a veggie of choice and big glass of filtered ice water.

Tip:

• If you made an angel food cake to go with your fresh strawberries, is a great time to make homemade noodles.
• Basil, Thyme and oregano cooked in your chicken makes a great base for the Homemade Popeye noodles.

Potassium:Are You Getting Too Much

We all need potassium for our bodies to function properly, however, getting too much can do harm especially with the elderly. Do you know what your levels are and how much potassium you need?

Bananas are high in Potassium

If you have high blood pressure, reducing your sodium intake is fantastic but according to Colorado State University, “Newer evidence suggests that dietary potassium may play a role in decreasing blood pressure. Potassium is involved in nerve function, muscle control and blood pressure. A diet low in potassium and high in sodium may be a factor in high blood pressure. Increasing potassium in the diet may protect against hypertension in people who are sensitive to high levels of sodium.”

American Heart Association gives us the following list of Potassium rich foods for those who need it:

• Sweet potatoes
• Potatoes
• Greens
• Spinach
• Mushrooms
• Lima beans
• Peas
• Bananas
• Tomatoes, tomato juice and tomato sauce (look for low-sodium versions)
• Oranges and orange juice
• Cantaloupe and honeydew melon
• Grapefruit and grapefruit juice (talk to your healthcare provider if you're taking a cholesterol-lowering drug) 
•  Prunes and prune juice
• Apricots and apricot juice
• Raisins and dates
• Fat-free or low-fat (1 percent) milk
• Fat-free yogurt
• Halibut
• Tuna
• Molasses 

The recommended dose of potassium for adults is 4.7 grams or 4700 mg. and getting the potassium in our diets for most people is easy, however for some, especially the elderly too much potassium is harmful.

According to one of my clients, which asked to remain anonymous, here is what they face on a daily basis. “We have battled electrolyte imbalance in my mother for the past two years as her kidney and heart function decline, resulting in hospitalizations and rehab in nursing homes. That care always restores her mental clarity and strength because there she must adhere to the proper diet and hydration. The solution for her is a very well monitored low-sodium, low-potassium, high protein diet with six cups of liquid daily, but it is extremely difficult for my mother and stepfather to comprehend the critical importance of this or accept the dietary restrictions. It means changing a very established lifestyle. The most troubling result of not following the diet and staying hydrated has been the impact on her mind. She becomes confused and at worst, combative with dementia-like symptoms, which sometimes has been followed by a TIA or stroke, or more damage to her heart. When she eats and drinks correctly, her physical strength, mental sharpness and disposition improve."

STOP EATING THESE FOODS HIGH IN POTASSIUM:

• Raisins
• Any kind of potato
• Lima beans and pinto beans
• Tomatoes or tomato sauce or ketchup
• Squash
• Spinach
• Prunes
• Bananas
• Red beets
• Cantaloupe or muskmelon
• Oranges and orange juice

LOW POTASSIUM FOODS YOU CAN HAVE:

• Apples, apple juice, applesauce
• Apricots
• Blueberries
• Cranberries, cranberry juice cocktails
• Fruit cocktail
• Grapes, grape juice
• Canned Peaches (not fresh)
• Canned Pears
• Plums
• Raspberries
• Watermelon
• Cabbage
• Cauliflower
• Cucumber
• Green beans
• Lettuce, all types
• Mushrooms
• Onions
• Radishes

It is important to pay attention to our bodies. If things are not right, see a doctor and follow the instructions they give you. The restrictions are not to punish you, instead to make you healthier. Potassium: Are you getting too much?