The Top Ten Reasons Not To Eat McDonald's

The Ugly Truth

 Top 10 Reasons not to eat at McDonald’s

1.       “Ingredients” in McDonald’s secret sauce:

·         Soybean oil (the soybean is the #1 GMO in the world)

·         High fructose corn syrup (a manmade sweetener that promotes diabetes, obesity, and metabolic syndrome.

·         Potasiam Sorbate (used as an anti-microbial, and preservative…lol)

·         Polysorbate 80 (preservative and known to cause infertility, and spontaneous abortions)

·         Propylene Glycol (anti-freeze)

·         7 different types of sugar

2.       The processed fat used at McDonald's and other fast food chains promotes endothelial dysfunction 5 hours after eating the meal. Endothelial tissue is what lines the inside of our blood vessels.

3.       The state of California warns a person at their McDonald’s, that some of their products when cooked contain acrylamide, which in the state of California is known to cause cancer.

4.       McDonald’s fries are not dairy free, gluten free, or vegetarian. Their fries contain milk, wheat, and the oil in which the fires are fried contains beef flavoring.

5.       A large McDonald’s fries contains 8g of Trans fat, the only man made fat in our food supply and is the most deadly fat a person can consume.

6.       Adding to the constant lies McDonald's feeds us; their “quarter pounder” is made up of 45% water!

7.       McDonald’s burgers do not go “bad!” There have been many experiments that show a McDonald’s burger can go as long as many years without any observation of mold growth.

8.       Containing less fat, sugar, and salt your pet’s food may be healthier than McDonald's.

9.       A person would have to walk for seven straight hours to burn off a large coke, fries, and big mac!

10.    2,609 cows a day are turned into McDonald’s burgers, that is 952,285 cows a year in the U.S. alone. Chew on this, just because you are eating a single burger, does not mean that you are eating it from a single cow, improving your chances of contracting a food borne illness.

Cold pico and kasha salad

Kasha pico salad Yields 6-8 servings 2 Cups cooked Kasha (Buckwheat) 1 Organic red onion 4 Organic medium tomatoes, diced 1 Organic lime, juiced 5 Head organic garlic, minced ½ Bunch organic cilantro, minced 1 large jalapeño pepper, minced 1 Cup feta or goat cheese crumbles ½ Cup extra virgin olive oil 3 Tablespoons balsamic vinegar 2 Teaspoons sea salt 1 Tablespoons herbamare Black pepper to taste

*Cook kasha according to package, and cool. Make your Pico, and add the cheese. Add the cooled kasha, and seasonings stir to combine.

Cajun gulf shrimp in coconut sauce on rice noodles

Cajun gulf shrimp in coconut sauce on rice noodles Yields 4-6 servings 1 ½ Pounds fresh gulf shrimp, deveined/cleaned 1 Cup organic cherry tomatoes, cut in half ½ Pound organic portabella mushrooms, cut in half 3/4 Can organic coconut milk ½ Cup raw white cheddar cheese, shredded 2 Tablespoons evoo 1 8oz Package rice noodles 8 large basil leaves cut chiffonade 2 Tablespoons coconut oil 1 Teaspoon cayenne pepper 2 Teaspoons onion powder 3 Teaspoons Hungarian smoked paprika 1 Teaspoon chili powder 2 Teaspoons garlic powder Sea salt to taste Black pepper to taste

*Bring a pot of salted water to a boil. While waiting for water to boil, melt coconut oil on medium high heat in a large sauté pan. When pan is hot add mushrooms and sauté for 2-3 minutes. Add coconut milk and cheese, sauté until sauce begins to thicken stirring often. Rinse shrimp under cold water until rinsed thoroughly. Add shrimp, basil, tomatoes, and spices to pan. Allow to simmer for 3-4 minutes on low heat. Add rice noodles to boiling water for 4-5 minutes. When noodles are finished, toss in a large bowl with 2 tablespoons of extra virgin olive oil, stir well. To plate take ¼ of the rice noodles and place just off center of plate, pour shrimp mixture on top of noodles and enjoy!!!

Gluten free (breadless) bison balls, with raw cheddar cheese sauce

Breadless gluten free bison balls

Breadless gluten free bison balls With raw cheddar cheese sauce Yields 4-6 Servings 1 Pound ground bison, grass fed 1 Egg, free range organic (brown) ¼ Cup ground flax seed 1 Tablespoon balsamic vinegar 2 Teaspoons herbamare 2 Teaspoon smoked paprika 1 Teaspoon garlic powder Sea salt to taste Black pepper to taste Cheese Sauce 1 Can coconut milk, organic 1 Cup raw cheddar cheese 2 Teaspoons paprika 1 Pinch cayenne pepper 1 Teaspoon white pepper

*For the meatballs. Combined all ingredients in to a large mixing bowl, mix with your hands well until all is incorporated. Oil a baking sheet using extra virgin olive oil. Using about 2 tablespoons worth of meat, form balls with your hands. This should make about 20 bison balls. Bake in a 350 degree oven until balls are becoming golden brown. Around 15-20 minutes. *For the cheese sauce. Empty coconut milk in a medium size sauce pan, place on medium high heat. Add spices and reduce. When coconut milk start to bubble and reduce add cheese. Reduce on medium high heat until sauce starts to thicken. This could take up to 20 min.

Raw zucchini pasta pesto

Zucchini Pasta with Pesto Yields 4-6 servings                                              Pesto                                                                   2 Cups basil, organic ½ Cup raw parm cheese, shred                                 1/3 Cup pine nuts, raw unroasted                                       1-1 1/2 Cup extra virgin olive oil, organic                                                3 Cloves organic garlic, minced                                             Sea salt to taste Black pepper to taste                                         2 Teaspoons curry powder  Pasta Organic spinach-liner                                                             3 Roma tomatoes, organic diced ½ White onion sliced thin 1/2 Cup balsamic marinated mushrooms                             1 Cup diced raw walnuts                                            2 large Zucchini organic, cut julienne…Peel zucchini and cut in half. Cut long narrow strips from zucchini, like noodles

*For the pesto add all ingredients except the evoo into bowl of blender. Blend and add the extra virgin olive oil at the end slowly. Taste to make sure consistency and taste are just right. Remember this is a raw dish so nothing is cooked. To plate toss all ingredients together except for the spinach. Place bed of spinach on the plate and using a set of tongs, spoon pesto zucchini mixture on top of the spinach. Enjoy!

Wild pacific salmon ceviche

Wild Pacific Salmon Ceviche Yields 6 servings 1 Pound pacific salmon diced                           1 Jalapeno pepper, organic, diced                    ½ Yellow bell pepper organic diced                              ½ Red onion, organic, diced 1/2 Cup cherry tomatoes, organic, diced 2 Lemons organic, juice from 1 Orange organic, diced, and juiced 2 Teaspoons cayenne pepper 1/4 Bunch cilantro, organic, minced 2 Tablespoons extra virgin olive oil 1 Tablespoon sesame seed To taste sea salt To taste black pepper

*Toss all ingredients in a bowl and cover. Refrigerate for at least three hours before serving. Enjoy!

The skinny shepherd's pie

The Skinny Shepherd’s pie Yields 6 to 8 Servings 1 pound grass fed ground beef 1 Head organic cauliflower, puree 2 Tablespoons coconut oil ½ Cup chicken stock 1/2 Cup peas, organic 4 Cloves garlic, organic, minced 1 Roma tomato organic, diced 2 Stalks organic celery, diced fine 1/2 Cup raw parmesan cheese 1 Tablespoon liquid aminos 2 Organic carrots, cut into coins 1 Teaspoon paprika Sea salt to taste Black pepper to taste 2 Tablespoons un-salted butter, organic

*In a oven safe large sauté pan heat coconut oil over medium high heat. When hot add beef. Cook beef until cooked through, this should take 4-5 minutes. When done drain oil from beef and set aside. Using the same pan sauté carrots, peas, celery, and garlic for about 4 minutes. Add beef back to pan with veggies, along with the stock, tomato, liquid aminos, and spices. Allow to simmer while preparing puree cauliflower. Add cauliflower to a pot of salted boiling water. When cauliflower is soft, drain and place in bowl of food processor. Add goat cheese and butter if using. Puree until smooth. If you do not own a food processor, you can finely mash the cauliflower. Heat oven to 350 degrees. Take puree cauliflower and spread evenly over beef mixture. Place pan in oven until mixture is golden brown.