My new love- MCT Oil

A few months we were visiting some of friends and having dinner and all of a sudden this orange bottle appears and it is being poured over salad. I looked at it and said what is this? I was told it was MCT Oil and it is wonderful for your body. I looked at it and thought there is no way I am going to pour it on my salad, as I am a ranch dressing person! So I bought the capsules, read the bottle,  it said take with food, no red flags and away I went with my new supplement. I started taking them every so often, because I trusted the person telling me about it and it contains coconut oil and we have all heard how good that is for you.

Last week I started running out of the capsules of the bottle that I have had for probably 6 months and went to 3 stores trying to find them again with no success. I also thought I would start searching to find more information about MCT Oil and how good it really is for you before I wear my self out trying to find those gel colored capsules. Here is some information I have found.

Pretty impressive I would say! So yes, MCT Oil is something I will continue to take on a regular basis. It has those wonderful words I love to hear, speeds up metabolism, promotes healthy gut, removes joint pain and so much more!


Healthy Water Drinks for Your Body



 I found this recipes on Facebook and as soon as I sent it to my family, my daughter in law Kristen send me an email that she had already made it. My 3 little grand daughters had already drank 2 pitchers of it. Sounds like it is a winner for hot summer months. Let me know if you make it and which one is your favorite.



Farmacology   Organics


SPRING CLEANSE ~   YOUR BODY ~ Yes another post abut water lol. But if you really want to   cleanse then DRINK, DRINK, DRINK. Here are 8 home made vitamin water recipes   to help you keep the water flowing!
  As a rule, you should try to avoid as much as possible industrial food and   beverages
  1) The classical : lemon/cucumber:
  … Mix in a pitcher: 10 cups of water + 1 cucumber and a lemon, thinly   sliced + 1/4 cup fresh finely chopped basil leaf + 1/3 of finely chopped   fresh mint leaves. Leave in the refrigerator overnight before serving.
  2) The granite : Strawberry/Lime or Raspberry/Lime
  Mix in a pitcher : 10 cups of water + 6 strawberries / 0r Raspberries and one   thinly sliced lime + 12 finely chopped fresh mint leaves. Leave in the   refrigerator overnight before serving.
  3) The digestive : Fennel/citrus
  First: infuse 1 to 3 grams of dried and crushed fennel in 150 ml of boiling   water for 5-10 minutes. Allow to cool.
  Mix in a pitcher: 10 cups of water + lemon juice (put the leftover lemon in   the mix) + a small thinly sliced orange + 12 fresh chopped mint leaves + the   infusion of fennel seeds. Leave in refrigerator overnight before serving.
  4) The antiOX : Blackberry/Sage
  Note that a part from the berries, sage leafs is the herb that has the   highest antioxidant content.
  Mix in a pitcher : 10 cups of water + 1 cup of blackberries that have been   very slightly crushed + 3-4 sage leaves. Leave in refrigerator overnight   before serving.
  5) WATERmelon : watermelon/Rosemary
  Mix in a pitcher : 10 cups of water + 1 cup of watermelon cut into cubes + 2   rosemary stems. Leave in refrigerator overnight before serving.
  6) The exotic : Pineapple/Mint
  Mix in a pitcher : 10 cups of water + 1 cup of pineapple cut into cubes + 12   fresh mint leaves finely chopped. Leave in the refrigerator overnight before   serving.
  7) The traditional : Appel/cinnamon
  Mix in a pitcher : 10 cups of water + 1 cup of apple cut into cubes + 2   cinnamon sticks + 2 teaspoon of ground cinnamon. Leave in the refrigerator   overnight before serving.
  8.) The zingibir : Ginger/tea
  In advance: heat 1 teaspoon of ginger in two cups of tea, let it cool down.
  Mix in a pitcher: 10 cups of water with two cups of the ginger tea + 4-5   pieces of fresh ginger cut into cubes. Leave in the refrigerator overnight   before serving.

Trying to live healthy is an unhealthy world!

I am welcoming my self back to writing things important for people. It is has been very difficult to keep up with the blog seeing that last June 1st my husband had a  triple bypass operation. This was very unexpected as my husband Terry walked 4 miles a day, he did not smoke or drink, he watched what he ate and he is tall and thin. Since that very scary time, I am thanking the Lord becauses he is doing amazing! He has a few issues we still have to deal with and pray for complete healing, but we are on a whole new way of eating, checking out foods and seeing what actually is in our food. This morning it hit me that I need to share with people the things we are learning, what is in our food and why so many people who I believe are trying to be healthy are coming down sick. My heart with Di’s Delight is to help people spiritually and physically!  This is going to be exciting!!!

Breakfast Burritos on the Go!

This week has been one of surprises for me. On Sunday night we received a call from a friend of ours who was coming to town to do some work and needed a place to hang out. Two days later I got a call from my best friend Laurie who let me know she was coming to see me for a few days and bringing her daughter Sarah with. All of these people are welcomed guests and I am thrilled that I am able to use this house, the one the Lord gave me for His Glory. Every morning has been one of thinking what can I make for breakfast using what I have here and yet be tempting for everyone.

On Tuesday I decided to make something Laurie’s husband Jim made one morning when we were at their house, Breakfast Burritos. I went in the freezer and found a package of turkey breakfast sausage, cheese in the fridge, a green and red pepper and an onion. On the shelf I found a can of potatoes from Aldi’s and went to making a breakfast that I could make ahead of time and still keep warm. First I cooked the sausage, then drained the grease, added the onion, green and red pepper and finally the potatoes until they were all cooked. Then I took the tortillas and spread some of the meat mixture on them, covered with some cheese and rolled them up. I placed them in foil and kept them warm until everyone was ready to eat.

As I was making them I thought this would be an inexpensive yet healthy thing for people to make ahead of time and put in the freezer for when you are in a hurry like taking kids to school, going to work or even Sunday mornings to church when everyone is running late. The food is so much healthier than any fast food place and what a gift to your family as they are eating something made by mom in the car. We also like them with salsa,

I am going to try and make more over the weekend and add a picture for you to see what a presentation it is.

Let me know how you like them. Until next time, enjoy everyday living!


Published in: on July 23, 2009 at 3:12 pm  Leave a Comment  
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Blueberry Pie

I was going through some recipes I had and ran across this one from Andrew Weil, MD.  Seeing what I had around the house and in the freezer, I knew there were blueberries that I froze last year. I always like to have them on hand and thought I should use the ones I had and replace them with new fresh berries. This recipe is so simple and the fresh lemon juice really gives it a nice tart flavor with the sweetness of the blueberries. I also want you to know how important blueberries are to eat. Blueberries have been touted as the food with the most antioxidant potential. Their power comes from their anthocyanins, which give them their color, and loads of vitamin C. When your family eats this dessert, you can rest easily knowing you have served them something healthy and right now with blueberries in season, you can make 2!

This delightful pie is loaded with these dark-blue gems. The cooked and cooled filling is poured into a 9-inch baked pie crust.

1 1/2 pounds fresh or frozen blueberries
1/2 cup light brown sugar
Juice of 1/2 fresh lemon
1 tsp cinnamon
2 tbsp cornstarch or arrowroot powder (Cornstarch can be bought at any grocery store and arrowroot can be bought at Whole Foods)
2 tbsp cold water
1 baked Pie Crust

1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Simmer gently for 10 minutes.

2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.

3. Mix the cornstarch or arrowroot well with the water, and pour mixture into the simmering blueberries while stirring. Cook and stir until the mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat and cool.

4. Spoon mixture into pie crust and refrigerate for at least 2 hours before serving.

Let me know how you like it.
Until next time, Di

Published in: on July 7, 2009 at 9:19 am  Comments (2)  
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