Standby….Working on Updating FeelGoodEating

Hi everyone, I have some things in the works, but meanwhile WordPress is giving me a slight headache ūüôā

Standby please…I’m trying to figure it all out. An up to date site will appear here over the next 10 days.

Reason being…I really want to share more! Going on 11 years now of eating REAL FOOD.

So here a “little” SALAD ūüôā

Would you like to venture a guess at ingredients?¬† (close eyes and don’t peak)

Here you go: Endive, baby spinach, arugula, onion, garlic, red onion, daikon, grass fed rib eye, raw pumpkin seeds, onion sprouts, avocado, spicy garden pepper, extra virgin olive oil, lemon juice, dijon mustard, egg white, fish sauce, coarse sea salt.

My beautiful wifey gave me that little wry smile when she started eating. A “come on now” came next…plus lastly “why do we even spend money at restaurants?” Whenever I get that comment, I know I’ve really hit it out of the park.

Make no mistake, I espouse my deep love for my beautiful wifey and best friend in the universe often here… she’s my EGO-KILLER.¬† Good relationships should do exactly that for the players involved.

ASSIST each other in KILLING ONE’s EGO.

on that note..

Be NICE and BE HAPPY ūüôā

Thank you for your patience as we update this and please hit me up in the comments. Especially if you would like “more” of certain items that appear here.

Carbs, Muscles and Trends

Let’s work it backwards….

  1. Trends – recently a major player in the “food world” told me personally…”it’s all about trends- without these “trends” the food business world wouldn’t survive very long” I’m happy that certain trends are really taking a hold currently. Business trip breakfast at a hotel in Chicago was such a pleasant surprise, I had to take a picture:¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬†

So I would consider this a power breakfast ūüôā Homemade sourdough bread (1 slice), avocado mash on top, pickled carrots, radishes and an over easy egg. Light side salad with olive oil and lemon juice. Menu selections like this grow organically out of “requests” and good operators implement change.¬† I for one was happy.

2. Muscles- So thank you all again for the 50th BDAY wishes…. I’ve been staying regular with my “throwing around a few dumbbells” type of gym routines. I’ve gotten WAY stronger…but the “pump” has been alluding me a bit. After changing up a few things, I was still slightly mystified.

3.Than it hit me…I’m not eating enough “carbs” to really allow my system to handle the energy requirements I’m asking of it. I added a little bit more potato and rice and some “quality bread” here and there. Guess what? It made the difference! The pump is back and I can tell my body “likes” these types of “carbs” for recovery of taxed muscles and system. It all goes back to the basics…it’s NOT complicated…EAT REAL FOOD…and don’t eat to much. When you’ve gotten yourself used to eating appropriate portions of REAL FOOD, all the Keto, paleo, primal, vegan, med diet etc etc is all BULL¬† (with the caveat of course that your system is not all ducked up and needs fixing). Only because our bellies are always full in this century do we spend ridiculous amounts of time obsessing over food/diets. Add the HUGE money making component of “experts” recommending everything under the sun that they’ve “discovered” and you really have a nice little perfect storm. It wasn’t like this 100 years ago.

One thing is clear….MOVE EVERY DAY!! Many…many…MANY of us still do not do this. Start easy…stay consistent and make it PART OF YOU.

More to follow…



Life is for Living

It’s been a while……

We’ve been very busy actually…but boy are we having fun!

As you can see, our little love baby is growing fast. Where does the time go??? WHO CARES!! We simply focus on enjoying…each and every day.

I have quite a few things to share and have made a few notes so I can share over the coming weeks.


Here a sneak peak:

  1. Exercising over 50…is it different and what does it mean
  2. Eggs
  3. Protein requirements
  4. FREEDOM- live life the you dreamed
  5. Sauna
  6. Vitamin C

Thank you for your continued visits here and interest!

Be nice and BE HAPPY


Different Breakfast and Cottage Cheese

This was breakfast last Friday. A bit unique so thought I’d share, and again incorporating different things you might not have tried before.


What the heck is that you ask? Now looking at it… doesn’t look so pretty lol ¬†…. but boy did the taste make up for it.

Maybe better from a distance ūüôā

Perhaps a little better but not much.

So what do we have here you ask?

Fresh avocado cubes with organic hemp hearts, drizzle of olive oil and a few squares of sweet potato crust quiche my beautiful wifey made us.

Incredibly tasty, and also very satiating…even after a heavy morning workout.

By the way, if you do Cottage Cheese… do me a favor, try this brand, and let me know what you think.


Keep on trucking….and BE HAPPY

Easiest and Tastiest Cauliflower Recipe

So sometimes I get emails from folks that are a bit frustrated with my explanations on how to prepare something.

So with no further blah blah… here probably my Easiest and (can be) tastiest Cauliflower recipe and so easy it’s ridiculous.

Obviously some organic cauliflower, but next to it a large bowl of home made hummus. Recipe to follow for hummus next post.

So let’s do this- cut up your cauliflower into florets. Med-high heat,¬†drizzle extra virgin olive oil in your pan liberally. Slice 1-2 garlic gloves and add to oil…don’t let that garlic burn please. Next toss in your cauliflower and sprinkle with sea salt and fresh let it sit for about 60 seconds…were shooting for a tiny bit of caramelization without burning. Now with the pan nice and hot and things heating up, toss it all around a bit and next¬†give it a splash of white wine or my favorite Shaoxing wine. Toss together well after letting it buble up for a second or so. Now turn heat allllllll the way low and cover your pan with a lid. About 12 minutes and it’s ready. Do check on it to make sure there’s enough moisture and that your yumminess is not¬†burning while steaming. How easy?

I think you will be honestly blown away by the flavor…some folk that try this can’t believe cauliflower can taste so good and with hardly any ingredients added. No shredded cheese and not rice to imitate by doing all sorts of stuff. Just plain old cauliflower ūüôā

Let’s dress it up for a POWER lunch…

Can I get a HECK YEAH?!¬† ūüėČ

Cauliflower with a few macadamia nuts, home made toasted coconut (need recipe??), arugula, spring mix salad, fresh cilantro, avocado and hummus.

Just again for some context… I have a pretty busy day to day.

My days are long and awful when energy levels naturally¬†dip around 2-3 pm…

I try to choose the type of foods that fight that energy drop a bit…

Try it sometime, I think you will be please with the results. Everyone’s mileage varies…but a burger and coke works for SO FEW people out there….


You’re one and only problem and the very basis of your “unhappiness”, is that life is not happening the way you think it should happen” SG



Calories In…

Keep it simple… heat low, cook it slow:

Little bit of (real) grass fed ground beef (approx. 3 ounces) , onion,  par boiled potato (cubed) and yellow carrot. SLOWLY cooked in a some olive oil, sea salt, pepper.

Simple right? This cooked for about 15 minutes while I was in the shower…turned it over and cooked another few minutes (3).

Super easy and quick way to get yourself out the door with food for lunch. Added Fat (evoo) is actually quite low for this meal, about 1 heaping teaspoon.

Calories in….so what about calories out?

If you’re trying to shed a¬†few pounds… or perhaps getting your summer beach body going, what are you doing about the calories OUT part?

If you want to answer this question¬†with exercise or something akin to¬†those lines, I have something to share with you….



Simple, Lovely and in Proportion


Not something that’s a staple per se, but I don’t eat the same stuff day in day out…and sometimes…this above is exactly what I wanted:

Little bit of Kefir Yogurt, a few organic grapes, raw organic pumpkin seeds, a few pistachios, sprinkle of shredded coconut and glistening in the corner, a few drops of K2 and Vit D3 .

Not a lot of food, but packed a serious punch in regards to sustained energy and mind clarity also.

Try it some time…


A lot of “healthy food” that seems to get “vilified”¬†seems to get eaten in larger proportions.

When you keep your servings “real”, you can actually eat a lot more “good for you variety”.

The process is simple. But as we know, the simplest of things…



Super Food Experience # 5

So back to packing yourself full of goodness….

I had a hectic weekend with some crazy travel for my daughter’s college graduation, and even though I prepped up a tiny bit, I ate a lot of food I usually don’t eat.

No problem really, my body seems to handle it quite well (TMI –¬†of course I¬†can tell from stool that my body is processing different things than usual).

But the last few days being home and getting MY FUEL back into the rotation, boy do I notice how REAL FOOD just outperforms processed foods. Yes I understand that even good olive oil is processed, but you know what I mean I’m sure.

So here a “super food” packed lunch. Ready?


Made a super food salad bowl if you will. This was a planned “second” lunch meal. Had a vip meeting for lunch, so simply ate a bunch of meat as the choices were just not available. Bit of brisket and dry ribs. Let that digest for a while and “second” lunch was a couple of hours later. This little¬†“salad bowl” contained the following:

  1. raw organic pumpkin seeds
  2. Organic arugula
  3. Sauerkraut from Saverne (mentioned it before. No affiliation, just sharing)
  4. 2 shisito peppers and a little bit of diced onion sauteed in a bit of olive oil
  5. 1/4 of a large  avocado cubed.
  6. slice of lemon for lemon juice on the arugula
  7. 1 tbsp. evoo
  8. 1/2 sheet of nori (toasted seaweed)


And sexy close up…


Anywho, as you can see this is easy to put together if you’re so inclined :-).

I’m working on fixing my “links” column to the left of the blog. If you have a good recommendation that fosters sharing please send me your picks/favs in the comments.


So you say you can’t cook?

For everyone that tries to say that, for the Wednesday I will give you this:

Try it some time, especially if cooking fresh fish gives you anxiety ūüôā

Complicated so pay attention now… ūüôā


  1. fresh white fish (again, fresh Dover sole on sale at Costco for $5.99 a pound- pacific cod, halibut etc etc… NOT A TUNA steak, that don’t work so good with this one :-))
  2. 1-2 teaspoons of evoo
  3. 1 small clove fresh garlic
  4. salt and pepper
  5. one slice of lemon
  6. one cherry tomato or a slice of tomato
  7. fresh basil leave- or chives- or parsley – cilantro, you get the point.

In parchment paper lay your fish down¬†(make sure it’s “dry” in case you’ve washed your fish or if coming out of the fridge).

Salt & Pepper to taste

slice up 1 small clove of garlic and distribute

Next drizzle 1 to 2 teaspoons of good extra virgin olive oil on your fish (1 teaspoon per 1/3 of pound is plenty)

Now if you have some fresh herbs handy… mine are outside in my crappy amateur garden I love… maybe toss a few chives or 2 basil leaves on there.

One slice of lemon squeezed on the fish …the juice that is.

One little cherry tomato or a half a slice of tomato.

Next gently¬†fold the parchment paper. I use tinfoil on the outside of the parchment paper and make a handy dandy little “package” that way.

Don’t worry about it being perfect or tightly wrapped…..this will all work, trust me ūüôā

In the pre-heated oven or broiler at 400-425 degrees for about 6-12 minutes.

For 1/3 of a pound or less, 6-7 minutes is perfect as long as oven is at least 400 degrees.

You think you still can’t cook?


2 quick things, this is very very traditional simple French cooking, the way my grandma always showed me… since the French believe they invented and discovered EVERYTHING, I always had to chuckle when this was being discussed, as such a typical “French cooking” dish.

Did someone forget along the way that cooking fish in it’s own steam and juice has been done for 1000’s of years?? Parchment paper wasn’t there yet of course, but banana leaves, cassava leaves etc etc have been used to perfection for a long time. From memory the first of this type of cooking originated in India I believe, but not completely sure. Anywho…..



Superfood Experiment # 4, Plate Size and Butcherbox

Thank you Paleo movements¬†and Low carb zealots¬†for making me all coockoo for several years about Legumes….

Just like the much vilified Rice, I had a really hard time wrapping my head around supposed¬†“bad foods”, (ie:¬†rice and legumes) as they have been part of the world’s food¬†staples for thousand of years.

So let’s take a look at our¬†Superfood of this post: LENTILS

They come in marvelous varieties plus colors. Instead of linking some studies or going into more “general information” on how good lentils can be for you…let me just show this:

1 cup of boiled lentils:

Calories 230

40 g carbohydrate

17.9 g protein

dietary fiber 15.6 g

There is a lot more if you do a little research. But for basically 1 cup of boiled little flat peanut looking like things, they are really a density powerhouse. No wonder lentils are suspected to be one of the first domesticated crops.

They are so easy to make and easily adapt to many flavor profiles. They eat them all over the world ūüôā

If you are a serious low carber or paleo aficionado please reintroduce these slowly if you decide to eat lentils. Just like a simple potato can really spike blood sugar when you never eat them, the fiber in beans can cause some distress if you have avoided it for a long time. In classic and ironic “nature’s humor” the only way to fix¬† those afore mentioned issues only get better by indeed eating the very foods you think are “hurting”. You see this happen all the time. For a much better and more thorough understanding of this, please do some reading over at I’ve been reading Richard’s site now for over 10 years. Just the other day I left a few comments, which I don’t do often, but made a point of thanking all the wonderful people that contribute via comments on the blog. Thanks to Richard and the¬†smart SMART folks engaging in discussions, I was able over 10 years to literally get a second education. I’m not blowing’s TRUE.

I will say that if you’re not prepared to do the homework on your own and do your OWN experimentation to support the homework and research, this “college” is not for you. ūüôā

So quickly, plate size.

When you make food at home to go during the week (like I do), have you ever looked at the containers you use…as in how much food they hold?

My glass containers that I use are wonderful. However, if you’re not careful you’re potentially packing yourself a lot more food in them, as the containers hold a bunch more food vs a plate of regular food from home. So sometimes a good idea to give yourself a little “spot check”. I do from time to time. So yesterday before putting my lunch in my to go container


I just kinda measure it by tossing it onto a plate. So here a delicious Lentil Dal made without any type of the usual Indian spices.

I simply gently¬†boiled the lentils for about 20-30 minutes with a bunch of diced organic onion and organic garlic in there. I used my last lentils from the pantry, so there were pink ones, green ones and brownish ones ūüôā

After a few spices added and the lentils being done, drain them and put them back in your pot add a splash of coconut milk or a little regular milk and stir into creamy lentil goodness.

As I said, adapts so nicely to host of flavor profiles. Let your imagination run¬†wild. Who knows, you might just discover a new “staple” for your little cooking routine ūüôā

Also above is organic baby spinach topped with a bit of the “superfood condiment” we made Sunday. Small portion of grass fed grass finished London broil. Yes it was tender…but not without some work. Not a huge London Broil fan, but it came in my little BUTCHERBOX order.

I’m not affiliated with them, I haven’t been asked to write a review for a free steak and no I can’t give you any discount codes for your first order….

But I can tell you that if you try a box of this stuff, you will be utterly amazed at the quality of the beef you get.

It’s not cheap, but it is affordable if you’re looking for a quality source. Don’t think it’s necessary to eat beef everyday, so this is a nice way to keep fantastic quality food in your rotation and in your freezer. Just sharing my experience here, I’m telling you for the¬† 2 boxes (orders) I have received from Butcherbox, the quality is truly truly top notch.

Again no affiliation and just sharing, there are several sites/blogs that offer free steak with promo codes for first orders. You can check here,  for starters.

Happy weekend to all and remember ….