Don’t let one day, one week, or even one year of blowing your diet affect your choices today and every day after. Pick up where you left off and start making those changes again. Of course we all fall into temptation and have that piece of cake or all those slices of pizza, but it is truly how we handle the meals after that determines our success.

Start by accepting the blunder. It has happened and you cannot change what you have already eaten, but what you can change is your next meal. By making a good, healthy decision the next time, you will feel better mentally and physically and avoid falling into a slump possibly leading to another poor nutritional choice.

Expecting and preparing for setbacks can permit for damage control and allow you to take control of the situation to avoid further setbacks like weight gain and disappointment. Keep these tips in mind and realize that having a recovery plan is all a part of successful meal planning and weight loss.

Forgive yourself. You are human and are allowed to make mistakes. Realize that this mistake and help you regain control and eliminate a craving that may have caused an overindulgence ahead. SOURCE

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Yours in love – The Renaissance Lady © 

download-2I came across a video via FaceBook which caused a great deal of concern to me. You seen recently, my friends and I have been analysing why cancer is on the rampant even with the healthy lifestyle that is being undertaken by many these days. I came to the conclusion that the rise in cancer is partly due to the kind of food that we pursue these days in view of the healthy lifestyle that we so crave. But we sometimes fail to question the quality of the ‘so-called fresh food’ and its origin before it enters our food stores or supermarkets.

Over the past few weeks, I have seen load of video clips about processed meat, fruits, beverages and even rice which has left me soooo worried and (for lack of a better saying) – putting myself on an involuntary food strike while I source what I am eating via the contents.

Well back to the video clip: I quickly searched (journalistic tendencies) via my ever-faithful friend called ‘Google’ to source its origin and found it on this site – 101 India (STORYTELLERS OF A NEW GENERATION) and panic attack set in. What have I been eating and for how long? Paranoia now in full effect: I can still hear my mum’s voice… ‘Hmmmm this girl – where did you buy that from and did you check the ingredients use to make it or the expiry date?’ Mum, you are so right even though I hate to admit it!

According to the video via also titled The Great Indian Vegetable Scam – it exposes on what farmers are doing to make stale veggies look fresh. The shocdownloadking revelations of a vegetable farmer just outside New Delhi who shows the additives, injections and sprays used to make old vegetables look fresh. And according to him, he isn’t the only one. All farmers do this, he says. With rising inflation and families to feed, he says poor farmers such as himself are left with no option when consumers reject even fresh, hygienic vegetables. 

Silicone spray makes the vegetables look shiny and fresh, even when it’s actually a few days old. Malachite green, a manufacturing dye, is added to green vegetables to make them look more vibrant, attractive and fresh. Oxytocin injections are pumped directly into vegetables like bottle gourd, making them swell in size overnight. What would otherwise have taken a week to mature, is now ready to be shipped to the market overnight.

There are loads of people out there dying of cancer and other incurable diseases so next time you reach for the biggest, shiniest or freshest looking vegetable or fruit or meat on the cart, think about what may have been added to it. I ponder upon the scripture – ‘1 Corinthians 6:19-20′: 19 Do you not know that your bodies are temples of the Holy Spirit, who is in you, whom you have received from God? You are not your own;20 you were bought at a price. Therefore honor God with your bodies. And after viewing some of these disturbing video clips and having done my research, I have decided that part of my daily mantra is to ensure that I monitor what my son and I feed our body and soul.

download-1Disclaimer: please note that this is not targeting at India as a country but rather at how many countries are putting the whole world at risk by using banned or dangerous chemicals on food which are then exported.

Please share your thoughts in the comments below!

Yours in love – The Renaissance Lady ©

Another yummy food to try out for the week: Slow-Cooker Beef and Broccoli (can I get a Yum Yum) as derived via Tasty

2 pounds sirloin steak or boneless beef chuck roast, sliced thin
1 cup beef broth
1/2 cup low-sodium soy sauce
1/4 cup brown sugar
1 tablespoon sesame oil
4 garlic cloves, minced
4 tablespoons cornstarch
4 tablespoons water
1 head of broccoli, cut into florets
For serving
White rice, cooked

1. In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.

2012-12-13-beef-broccoli-1-5802. Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 4 hours.

3. After 4 hours, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well. Add the broccoli and gently stir to combine. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.

4. Serve over warm white rice.

5. Enjoy!

Yours in love – The Renaissance Lady ©

Something for the weekend – food lovers…Derived from Tasty: Garlic And Herb-Marinated Rack Of Lamb


Herb-and-bread-crumb coatings are classic on a rack of lamb, but leaving out the crumbs lightens the dish (and the juicy chops taste more summery as a result). This recipe is best made with new garlic — garlic that has not been aged. It is covered with a moist membrane rather than papery skin and is often sold with greens attached. If you’re lucky enough to find some, substitute 1/4 cup chopped garlic greens for half of the parsley in the herb mixture.


Serving size: 4

1 rack of lamb
3 sprigs thyme
2 sprigs rosemary
3 cloves garlic
1 tablespoon salt
1 tablespoon pepper
1 tablespoon chili powder
2 tablespoons olive oil
Juice from ½ a lemon
1 cup red wine (we used Malbec)


1. Preheat the oven to 350ºF / 175ºC.

2. Chop thyme, rosemary, and garlic together, then place in a large bowl. Add salt, pepper, chili powder, olive oil, and lemon juice; mix well, then set aside.

3. If necessary, trim off some extra fat on the rack of lamb, then cut lamb into 4 pieces. (You can also ask your butcher to prep it for you!)

4. Place lamb in the spice mixture, then rub the spice mixture onto the lamb using your hands, covering all sides. Cover and chill in the fridge for 30 minutes.

5. Heat oil in a large cast iron or skillet. Sear all sides of the lamb until meat is dark brown and crispy. When it’s almost done, pour in red wine then remove from the heat.

6. Roast the lamb in the oven for 10-15 minutes or until the internal temperature reaches 145˚F / 63˚C.

7. Serve with roasted veggies.

8. Enjoy!

Yours in love – The Renaissance Lady ©