No-Bake Granola Bars (gluten-free, low sugar)

No-Bake Granola Bars

Wow. Let me just start by saying, it’s been a while. This summer has been absolutely insane, but in a good way! I’m working full time at two different locations (both of which I love), beginning my career as a therapist intern, and still conducting personal research on the relationship between nutrition and mental health. Speaking of which, if you haven’t had a chance to “like” becauseitsgoodforyou’s page on Facebook, you may have missed the link to the article I wrote regarding the relationship between food sensitivities and Autism Spectrum Disorder that was published on I was working with a mentor for several months to  perfect the article and I must say, I am pretty satisfied with the way it turned out. I also hope I am able to provide a little extra help and insight to those who read the article and are dealing with ASD.

Anyway, on to the good stuff.

No-Bake Granola Bars

Although I may not have physically been on, my heart has still been here and I definitely haven’t stopped experimenting in the kitchen. Some recipes have turned out amazing and some were, well, not so amazing. I’ll try to keep up with posting some of the better ones that I happened to snap pictures of before serving to friends (or devouring myself). The no-bake granola bars you see on this post are somewhat similar to my granola nut cookies that I posted back in April although these are actual granola, as they contain oats, and are slightly healthier in my opinion. The core of this recipe stemmed from another blogger’s granola bars  (see: Coco and Tea) and was adjusted to fit my needs. I’ve been on this low sugar kick for the past month so I opted against adding any additional sugar aside from the natural sweetness of nuts, fruit, and a little bit of honey and vanilla flavoring. The first batch turned out way too crumbly and would fall apart after taking one bite. This batch however, turned out just right! I think the almond butter is the secret to binding everything together in this recipe.

No-Bake Granola Bars


• 1 cup rolled oats
• 1 cup raw mixed nuts (Brazil, pecan, almond, peanut, macadamia, etc)
• 1 cup chopped dried fruit (I used raisins and apricots)
• 1 cup ground seeds (pumpkin, flax, sunflower, etc)
• ½ cup raw, creamy almond butter
• ¼ cup sunbutter
• ¼ cup raw honey
• ½ cup coconut oil
• ½ tsp vanilla extract
• dash of salt
• coconut oil cooking spray
• Optional: Chia seeds and/or coconut flakes and/or protein powder

No-Bake Granola Bars


• Pour oats, mixed nuts, dried fruit, and ground seeds to a large bowl. Toss well.
• Mix sunbutter, almond butter, coconut oil, salt, honey, and vanilla in a small saucepan. Heat on low, stirring often, for about 3 minutes or until mixture is well combined.
• Pour wet ingredients into bowl with dry ingredients and mix with a spatula until the dry mixture is completely covered.
• Lightly spray your hands with coconut oil cooking spray.
• Press mixture firmly into a small baking pan (using your hands is the best and easiest way, hence the coconut oil spray)
• Option: Top with chia seeds, coconut flakes, or sprinkle protein powder for added nutrients
• Place pan in freezer for 20 minutes or until granola hardens
• Cut into rectangles and serve

No-Bake Granola Bars


Grinding these seeds beforehand and keeping the granola bars un-baked were two very important factors when creating this recipe, as it optimizes the amount of healthy, Omega-3 fatty acids your body can absorb from the seeds. Omega-3’s help control the amount of inflammation in our body, lessening the risk of arthritis, diabetes, asthma, and even cancer.  Incorporating a small handful of nuts every day into your diet can help with weight loss, stress-reduction, reduce the risk of lung cancer, lower cholesterol, assist in healthy heart health, and prevent cognitive decline. A study performed by UCLA even showed that a small handful of walnuts per day could assist with men’s reproductive health. In addition, nuts are a great source of dietary fiber, protein, and B-vitamins.

Going Paleo

Most of the recipes I post on this site are either vegan or pesco-vegan friendly, but in all honesty, I follow a mostly Paleo diet. About a year and a half ago, after watching all the plant-based diet documentaries, I decided to cut back on my meat consumption. I went from eating meat twice a week, to once a week, to none at all. Then I began cutting out other things like cheese and cream. I switched to using almond milk in my cereal and tea rather than skim milk or vanilla creamer. Eventually I grew into what I liked to call a pseudo-vegan (I was still eating fish) and began increasing my intake of soy rich foods, rice, legumes, and grains.

Paleo Diet Becauseitsgoodforyou.comIt was fine for a little while, but then I started experiencing some strange symptoms: dizziness, fatigue, mental fog, skin allergies, etc. and I knew something wasn’t right. After sharing these issues with my Naturopathic Doctor, she decided to run a food allergy panel to see if I was allergic to any of the foods I was eating. I also began keeping a food diary and taking note of how I felt, physically and emotionally, after each meal. The food allergy panel came back showing I was in fact showing some allergic reactions toward many of the food items I was consuming on a regular basis. By keeping a food diary, I noticed that many of my physical and mental symptoms I was experiencing resulted after eating a dish with tofu, wheat, rice, or soy. Through drawing my blood, I also learned that I had an O blood type – the most primitive blood type and the type most associated with individuals who thrive off a Paleolithic diet.

According to Dr. D’Adamo, author of “Eat Right for Your Type,” our blood type can help determine what type of foods we should or should not be eating. But he’s not the only one who believes this theory. In Japan, asking someone their blood type is similar to asking someone what their astrological sign is. They believe it not only shows what type of diet you should be on, but it is also an indicator of certain personality traits. For example, an A blood type is said to be creative and analytical, B blood types are known as easygoing and flexible, O’s are objective and practical, and AB’s are intuitive and spiritual. His theory may also explain why many individuals have altered their diet – to either plant-based, lean meat-based, gluten-free, or the like – and seen their medical issues completely reverse. It just goes to show that everyone is unique and what works for one person doesn’t always work for another (you can read how I discovered this notion for myself here).

Robb Wolf is a huge advocate for the Paleo diet. He was a research biochemist who traded in his lab coat to write “The Paleo Solution,” a book that made the New York Times Bestseller’s list. He’s also a strength and conditioning coach, a blogger, public speaker, and has a podcast, all devoted to living a Paleo life. He describes the Paleo diet as the healthiest way we can eat- because it’s the way that our ancestors ate. The Paleo diet is sometimes called the Paleolithic diet, the Caveman diet, Hunter-Gatherer diet, or the Stone Age diet. It’s derived from the principle of consuming an ancient diet of wild plants and animals that hominid species consumed nearly 10,000 years ago, before the agricultural revolution and the production of man-made grains. The basics of it are as follows:

Paleo Diet Becauseitsgoodforyou.comFoods to Eat: Lean proteins such as beef, chicken, duck, lamb, turkey, organ meats, elk, eggs (all must be organic/antibiotic free, grass-fed, and free-range), fish that is low in mercury and caught in the wild or from a company that uses sustainable farming methods, plenty of vegetables, most fruits (low glycemic is best), nuts (except peanuts), seeds, and healthy fats (avocado, coconut).

Foods to Avoid: Dairy, grains, processed foods and oils, sugars, starches, legumes, and alcohol.

The trick to this diet is knowing what to use as a substitute. Coconut milk is a great substitute for dairy products and is a good source of healthy fat. Almond milk also works well as a “creamer” for coffee or tea. Coconut flour and almond meal can be used for baking or “breading.” Extra-virgin olive oil and coconut oil is encouraged over vegetable oils or seed oils (corn, canola, safflower). Once you get the hang of it, eating Paleo is pretty easy. For those of you who are interested in switching to a Paleo lifestyle, stay tuned! I’ll be sharing recipes in my next post to help get you started on your journey.

The Paleo diet also contains many positive anti-inflammatory properties. Studies show that an anti-inflammatory diet has helped many individuals suffering from a variety of health issues including asthma, arthritis, cardiovascular disease, cancer, Alzheimer’s and autoimmune disorders. Inflammatory foods not only affect the body, but also affect the brain. Inflammatory responses have even been linked to symptoms of Asperger’s and Autism. For further information on the role of inflammation in the body, you can check out this post here.

Now that you know the ins and outs of going Paleo, do you think you’ll try to make the switch? Or have you tried living Paleo before and found that maybe it wasn’t the right fit for your blood or body type? I would be interested to hear your thoughts in the comment section below. And don’t forget to check back for my future post with some tasty Paleo recipes!

Kelp Noodle Soup with Coconut

Kelp Noodle Soup with Coconut

I’ve developed a minor obsession with two new types of food; Kelp noodles and coconut. To be honest, I was never a big fan of coconut or kelp growing up, but lately I can’t seem to get enough of either of them! I think this dish is really what changed it all for me. The flavors go well together and the kelp noodles are so thin you barely notice the ocean-y aroma that kelp products sometimes emit. Not to mention, they are fat-free, gluten-free, and very low in calories and carbohydrates. This dish also fits under the “quick and easy” category as it only takes about 20 minutes from prepping the ingredients to taking the first warm and delicious bite! Another great quality that I love to find with food is the room for flexibility. Feel free to experiment with different vegetables and spices to adjust it to your liking!

Kelp Noodle and Coconut Soup


• 3 cups vegetable broth
• 1 12oz package kelp noodles
• 1 14oz can coconut milk
• 3 tbsp fish sauce
• Juice from ½ lemon
• Juice from ½ lime
• 1 large shallot, finely minced
• 2 tsp raw honey ( I recently decided to make the switch from agave to raw honey because of new information about agave that I discovered, particularly this article. This photo was taken before the switch. )
• 1 tbsp grated ginger
• 2 green onions, sliced
• ½ tsp ground coriander
• ½ tsp red pepper flakes
• 1 cup cooked or raw shrimp, cleaned and peeled (optional)
• 1 small bunch cilantro, stems removed

Kelp Noodle and Coconut Soup


• In a large bowl, combine vegetable broth, fish sauce, lemon juice, lime juice, ginger, shallot, honey, coriander, green onion, coconut milk, and red pepper flakes. Bring to a low simmer.
• Rinse and cut noodles into a few smaller sections (they tend to get tangled and are difficult to separate without cutting first). Add to mixture.
• Let simmer for about 10 minutes on medium-low heat.
• At the last minute, add cilantro and shrimp.
• Remove from heat, pour into bowls and top with an extra sprig or two of cilantro.
• Serve and enjoy!

Kelp Noodle Soup with Coconut


Coconut milk is rich in antioxidants, as well as C, E, and B vitamins. It is a great substitute for cow’s milk as it does not clog arteries and is easier to digest. It also contains magnesium, phosphorus, potassium, and iron. Kelp is rich in sodium algenate, an element that is known to protect the body from radiation as well as remove it. It is also a good source of iodine which helps maintain healthy thyroid function. Chlorophyl is abundant in kelp and helps stimulate red blood cell production, increasing oxygen flow around the body.

Do you have any good recipes with kelp noodles or coconut? Please share in the comments section below!

Everything You Need to Know About Supplements

Although flu season should be over, the ugly little virus is still making it’s way into many of our homes and bodies and holding on to this season as long as it possibly can. I’m sure many of you have been frantically running to your local drugstore to stock up on Emergen-C, Airborne, or the generic brand of 1,000mg vitamin C tablets to help boost your immune system. I bet you’ve even been super diligent about taking your One-A-Day or Centrum multivitamin lately, just to be safe. I also bet you didn’t know that many of the vitamins you are consuming actually contain much less of their stated active ingredients, are rancid before they hit the shelves, contain genetically modified materials, or contain traces of pesticides, mold, and salmonella. Maybe you are one of the more health conscious people and only buy your vitamins from Whole Foods or a similar natural foods store, but did you know that even some of those “healthy” brands don’t test for the presence of genetically modified materials and may contain other unnatural binders and fillers? Does this surprise you?


Unfortunately, supplements are not required to be regulated for product quality the same way pharmaceuticals are. The FDA devotes so much more time, energy, and money toward testing pharmaceutical drugs that it seems as if they barely pay any attention to what supplement companies are putting into their products and selling to the public. That’s not to say that the FDA doesn’t ever check supplement companies for quality assurance. They routinely issue warning letters to various pharmaceutical and nutraceutical companies and list it on their website which you can view here. However, during the production and packaging process, just like with food, these supplements may be exposed to harmful chemicals or lose some of their nutritional value. This is one of the reasons it’s important to buy from companies that test not only their raw materials, but also test the finished product to make sure the product actually meets the label claim. In other words, if you buy a vitamin bottle that says each capsule contains 10,000 IUs of Vitamin A, you want to be sure you’re actually consuming 10,000 IUs of vitamin A. Like I mentioned earlier, companies that don’t do rigorous testing on their products may be selling items that have little (or no) nutritional value and may even be rancid by the time they hit the shelves and sold to the public.

   If by now, you’re on the verge of warding off nutraceutical companies altogether – don’t. You just need to do a little homework before you go out and buy your next bottle of vitamin C. Talk to the staff when you go to Whole Foods, Sprouts, or any other natural foods store. Ask them what products they use and if they have seen good results. Talk to your Naturopathic Doctor or other licensed alternative health specialist about what products they use for their patients and ask for recommendations on where you can find these products (if they aren’t sold in-office). While doing your research, a good website to check out is There, you’ll find a huge list of results from tests and product reviews on supplements and health products. You can also be on the lookout for a “USP” stamp on vitamin bottles, a label that means it has been tested and approved by the United States Pharmacopeial Convention. If you’re really dedicated to your research, you can even call the supplement company directly and ask for someone who can answer some product quality questions for you. If they are a good, honest company, they will gladly offer the information. Ask them what kind of tests they run on their products. Ask if they work in an FDA inspected facility, if they ever reject their products due to negative test results to protect the consumers, if they check for the presence of herbicides, fungicides, or heavy metals, if they have independent labs complete objective tests on their products, or if they use exipients (any binders or fillers) in any of their products. To make things a little easier for you, I’ve also listed below some basic rules to follow when trying to find good quality supplements in your local health/natural food store. When it comes to your health – a little research goes a long way!

• Buying vitamins in liquid form is always your best bet
. Liquids are typically more pure and you’re more likely to get maximum absorption. The next best thing is to buy the vitamin in a powder, or dry form. Vegan capsules are also great and sometimes more convenient if you’re in a rush or need to take it to go. Tablets should be your last resort as they tend to have artificial binders in order to hold everything together.
The darker the packaging, the better. During shipping, vitamins have the potential of being exposed to a variety of weather conditions such as extreme heat, cold, or light, all of which can compromise the integrity of the product. Typically, supplements that have a dark brown or tinted casing means that the company who produced it is attempting to keep everything temperature controlled to prevent rancidification.
• Unless you’re on a 20-vitamin-a-day regimen, opt for taking your vitamins individually over taking a multivitamin. Yes, that means if you want to take vitamin B, calcium, zinc, magnesium, vitamin C, and vitamin A every day, then you will be taking 6 different vitamins from 6 different bottles, daily. Multivitamins are still beneficial, but ingesting these nutrients individually allows for a greater chance of absorption.
• If you are planning to take a high dosage of a vitamin or are trying a new herb for the first time, always discuss your plan with a professional first. Although “overdosing” on vitamins is incredibly rare, it can send your body into detox mode and you may experience some unpleasant and potentially dangerous side effects. As stated earlier – do your homework and talk to people who specialize in this subject.
A good fish oil is a refrigerated fish oil. Anything you buy on a shelf is rancid or artificial. Enough said.

   Hopefully these guidelines help you in your journey toward finding good quality supplements, staying healthy, and keeping those colds away!

Juicing 101: Behind the Scenes

juice cleanse

There were several pro’s and con’s to my 3-day juice cleanse experiment. On the one hand, I realized that multi-day juice cleanses weren’t for everyone because I didn’t quite feel all the positive effects that I read about in the testimonials. On the other hand, I did learn a lot of delicious juice recipes and even began creating some recipes of my own! My juicing has definitely been up since the cleanse and I even find myself occasionally craving an 8oz glass of nutritional gooddness. While my last post documented my juicing experience, this post is dedicated to sharing some of the recipes I made (drank) over the cleanse. I started out the weekend following the recipes listed in the back of Zoe Sakoutis and Erica Huss’s book, “The 3-Day Cleanse,” but about halfway through the second day I began experimenting with my own recipes (mainly because I a) started running out of ingredients and b) have a difficult time following recipes exactly). For more juice and meal recipes, definitely check out Sakoutis and Huss’s book. It’s an easy read and has a ton of nutritional information that anyone can benefit from. But anyway, enough with the rambling and on to the recipes!

*If you feel a bit lost after reading that paragraph, take a look at my previous post: Accomplishing Some Things and Failing at Others: Juicing 101 –  here

I’ll start off with my favorite recipe, the tastes-like-you’re-drinking-ice-cream, CASHEW MILK. This was always the last drink of the day, to prevent you from waking up starving the next morning.


• ½ cup raw cashews, soaked for at least 1 hour (in 1 cup water)
• 2 cups filtered water
• 1 ½ teaspoon extra virgin coconut oil
• ¼ teaspoon vanilla extract
• 2 teaspoons agave nectar
• pinch of sea salt


Drain the nuts and combine all ingredients into a blender. Blend well, until completely smooth. Store in a refrigerator and shake well before use.

BLUEBERRY PEACH – This is another easy recipe you can make in your blender. It’s great as a breakfast smoothie or mid afternoon snack.

Blueberry Peach Juice


• 1 cup frozen blueberries
• 1 cup frozen peaches
• 1 ½ cups rice milk


Place all ingredients in blender and blend until smooth.

GREEN JUICE – This one you need a juicer for, but it’s still super easy. There may be a lot of greens, but the apples make it sweet.

Green Juice


• Large handful of spinach
• Large handful of kale
• 2 Apples (I used Golden Delicious)
• ½ large cucumber
• Small handful of parsley, stems removed
• 1 lemon


Wash all ingredients. Cut the peel from the lemon. Cut cucumber into pieces that will fit through a juicer. Core the apple and cut into pieces that will fit through a juicer. Run ingredients through the juicer. Scrape pulp from sides and run back through juicer if needed.


Spinach Blueberry Juice


• Small handful of spinach
• 10 oz blueberries
• 1 Granny Smith apple
• 1 lemon


Wash ingredients. Core apple and cut into pieces that will fit through a juicer. Cut peel from the lemon. Run all ingredients through the juicer. Scrape pulp from sides and run back through juicer if needed.

CRAZY JUICE – This is where things started to get crazy (obviously)

Crazy Juice


• Large handful of kale
• Small handful of parsley
• 1 cucumber
• 2 carrots
• 1 lemon


Wash all ingredients. Cut stems from parsley. Cut cucumber and carrots into pieces that will fit through the juicer. Cut peel from lemon. Run all ingredients through juicer. Scrape pulp from sides and run back through juicer if needed.

There you have it. Five delicious juice recipes to get you started on your juicing journey. Do you have any favorite recipes? Or have you completed a juice cleanse and experienced similar, or different, results? If so, please share!

Happy juicing!

Accomplishing Some Things and Failing At Others: Juicing 101

Life has this funny way of throwing curveballs when you least expect it. These last few months for me have been challenging, to say the least. I started a new job, moved into a new apartment, learned the art of confrontation, and spent way too much time baking holiday sweets that aren’t suitable for posting on this website. For these reasons (and many others) I haven’t been updating this blog as much as I would have liked to. But a new year brings new beginnings and I am once again vowing to devote more time toward pursuing personal projects. One of the most important things we can do to stay emotionally healthy is to reserve enough time for ourselves and focus on activities that make us happy. Easier said than done, of course.

Juice Becauseitsgoodforyou.comIn an attempt to regain some balance and detox all the sugar I consumed over the month of December, I embarked on a 3-day juice cleanse.  I followed the advice given by Zoe Sakoutis and Erica Huss in their book “The 3-Day Cleanse.” I wrote down some recipes, went to Whole Foods the night before, bought a grocery cart full of fruits and vegetables, and set up my juicer for the next morning. I chose to complete the “foundation” cleanse: A medium-leveled plan for those who eat fairly healthy but who are new to the multiple-day juice cleanse routine. Now, I’m no novice to the juicing world entirely; I’m only new to the world of multi-day-juice plans. I typically drink a couple of juices per week and have survived a few one-day juice cleanses, mostly when I’ve felt under the weather and wanted to kick the virus out of me as fast as possible. And let’s be honest, I snuck a few almonds and cashews in between beverages.

This time however, was different. It was time to stop thinking about doing a juice cleanse and just do it. The testimonials I read were inspiring: People were losing weight, feeling ecstatic and full of energy, gaining confidence, overcoming health issues, and seeing allergies and skin issues disappear! My expectations were high and I was going into this thing full force.

The foundation cleanse called for a daily serving of 2 fruit juices, 3 green juices, and 1 nut milk – with recipes provided in the last pages of the book. It required preparation by eating  all raw foods for a couple of days before the cleanse, cutting out caffeine, meat, alcohol, and cigarettes. In the days following the cleanse, solid foods are to be reintroduced slowly, warning that digestive systems may enter into a type of “shock” if solids and cooked foods were consumed too quickly. I reread a few vital sections of the book and felt confident enough to dive in to my weekend a la juice.

Juice Cleanse

The days of juicing went by and I waited for the change. My testimonial. My enlightening experience from consuming nothing but raw fruits and vegetables in liquid form for 3 days. I waited for it to be difficult, to feel those intense cravings, to feel a sense of accomplishment when I resisted – but I felt nothing. Nothing besides a 2-day-long headache that was probably just my body going through a sugar withdrawal (I had managed to develop a sugar addiction by incorporating dark chocolate into my diet almost every day since Christmas).

Juice Cleanse Becauseitsgoodforyou.comHonestly, the most difficult part was not the hunger, it was the desire to sit down for a meal, cut a piece of food, and be able to chew it in my mouth. It was even a struggle to drink the last of the juices that I needed to consume because I wasn’t hungry enough to drink it! I didn’t really crack until about 8:00pm on the last day, Sunday. I only had 3 of the required 6 juices per day, I was tired, and in no condition to chop a cutting board full of produce and run it through the juicer even one more time. I sat and debated with myself for a while, trying to decide whether it was worth it to finish the weekend off strong. Eventually, I came to the conclusion that maybe juicing wasn’t for me. Maybe my diet was adequate enough that I didn’t really need a juice cleanse. Yes, there were some pro’s that resulted from my weekend a la juice, but overall it wasn’t the revelation I was expecting. This whole experience just turned out to be another lesson in the philosophy of “what works for one person doesn’t work for everyone.” After that, I picked up some spring rolls and veggie pho, ate it happily (and slowly), and went to bed. And you know what? I felt fine. No digestive shock. No crazy nausea. Just the warm feeling of contentment that comes after eating a big bowl of soup on a cold night.

Juice Cleanse

So the question now is – do I still believe in drinking juices? Yes. Do I think that some people benefit greatly from juice cleanses? Sure. Do I think that drinking juice is a great way to obtain a ton of nutrients and a great way to live healthier? Definitely. Do I think that everyone will benefit from dedicating days of their lives to drinking nothing but liquified produce? Not entirely. But this is how we learn, and at least now I can say I tried it. Who knows, maybe next time I’ll try a new kind of cleanse and feel something totally different. The point of this story? Do what’s right for you. No one knows your body better than yourself, so listen to what it’s saying and follow it’s direction!

PS- One “pro’s” of this cleanse was discovering how to make cashew milk, a drink I am now obsessed with. A recipe for this as well as other recipes used during the juice cleanse are soon to follow!

Because Your Pet Deserves Real Food Too

Miso for Natural Pet Food

Meet Miso. She’s a four-year old fancy feline with some serious sass. But she’s also incredibly lovable and endlessly entertaining. Oh yeah, and she’s on a diet.

Last winter, I came home from work and Miso greeted me with her typical meow and a squinty right eye. As I picked her up and looked closer, I noticed her eye was totally bloodshot and full of green mucus. She was also acting particularly lethargic and disoriented. Panicking, I immediately called the vet and scheduled an appointment for the next morning. Miso had not been to the vet since her spay appointment as a kitten and my guilty conscience for this was beginning to rise. I took full blame for her apparent pain.

Whole Pet Food Becauseitsgoodforyou

Luckily, the vet said it wasn’t anything serious; that it was just a little winter cold. However, he did tell me that she was a few pounds overweight and was well on her way to developing kitty diabetes. This news came as a shock to me. First, I had no idea animals could even become diabetic. Second, I had fed Miso Purina One since she was a kitten, a brand I thought was one of the best. How was this happening?

The vet gave me a lesson that day on how many brands of pet foods contain unnecessary fillers, preservatives, hormones, and excess carbs that are contributing toward disease and other illnesses in our furry friends. Sound familiar? How many Americans are experiencing health-related difficulties associated with consuming too many fast-food burgers and other “fake” food products? It appears that food manufacturers are more concerned with finding ingredients to put into their products that are cheap than ingredients that are actually healthy. And now it’s not only affecting Americans, it’s affecting our pets as well. The vet recommended switching Miso to a wholesome, all natural cat food, cutting down her daily portion size, and increasing exercise. I took his advice and am happy to report that Miso has been 100% healthy since her last visit to the vet and is slowly but surely approaching a more normal weight for her age and size.

To support this post, I recently walked into a local CVS and took some photos of the ingredient labels listed on the back of several cat and dog foods. Take a look at these:

unhealthy pet food


Will Falconer, a Homeopathic Veterinarian wrote an article discussing the differences in healthy pet food versus unhealthy pet food. He mentions animal byproducts as one of the worst ingredients because it consists of all the leftover parts of the animal meat that are unfit for humans to eat. Many of these animals were treated with hormones and raised in unfit and unsanitary living spaces. It also includes animals that were diseased, disabled or dying during the time they were slaughtered. Preservatives such as BHT and BHA (you can see it listed on the back of the Beggin Strips bag) are actually toxic.

Will goes on to say that the best way to feed your pet is to make your own wholesome pet food, but if that sounds too difficult for you, look for food that only contains high quality ingredients, then mix in some organic, raw meats, vegetables, or eggs to enhance the nutrients and to mimic what your pets ancestors would have eaten in the wild.

My vet recommends using Science Diet or this Trader Joe’s brand (shown below) cat food (which is much cheaper). If you take a look at the picture you can get a sense for what a healthier type of cat food ingredients label looks like.



I’ll admit it took some time for Miso to warm up to her new, healthier meal plan. But now, with most of the excess weight off, she is able to prance around and finally jump up on those high ledges she could never reach before. She also hasn’t caught a cold or any type of sickness since I switched her food. And of course, she just loves showing off her new, slimmer figure!

cat diabetes

So next time you’re shopping for pet food, take a second to turn the bag around and look closely at the ingredients before you buy it. If you take the time to keep your own body healthy, you can surely take the time to help keep your pets body healthy!

Hearty Lima Bean and Barley Chowder

Bean and Barley Soup.

Several months back I watched the documentary Forks Over Knives and I immediately had to buy the cookbook.  For those of you who are not familiar with Forks Over Knives, it’s a documentary that shares success stories of individuals with major health issues (heart disease, diabetes, high cholesterol) who have seen their illnesses literally reverse by becoming vegan and eating only whole or plant-based foods.  Personally, I’ve recently become more of a believer in the “eat right for your blood type” ideology (more about that concept in a future post), but that doesn’t mean it’s not a great documentary with some amazing stories shared by people who have integrated healthy eating into their lifestyle and seen incredibly positive results.  Also, studies show that Americans typically eat way more meat and dairy than we should be eating, so incorporating more whole foods and veggies into a diet is never a bad thing.  Another pro is that the recipes taste good. I’ve tried a handful of Forks Over Knives recipes and I must admit, I’ve thoroughly enjoyed all of them.  The only negative aspect of the book are the lack of food photos, so I figured I’d share a couple of my own.  I made this soup last week when we had a whole two days of rain and I felt like eating something warm and hearty.  Now we’re back to 90 degree heat and I’m back to eating salads.  California weather is always a surprise.

Bean and Barley Soup.

*Note: This recipe makes A LOT of soup. Unless you are making it for a dinner party, or plan on eating it for 3 days in a row (like I had to), I would recommend cutting the recipe in half. 


• 8 cups water or vegetable stock ( I used 4c water, 4c stock)
• 1 cup dry baby lima beans
• 1 cup chopped white or red onion (I used white)
• 1 cup chopped carrot
• 1 celery stock, finely chopped
• 1/2 cup pearl barley
• 1 tbsp crushed garlic
• 1 teaspoon thyme (or another herb. I used parsley)
• Salt and pepper to taste

BEFORE: Soak lima beans in water overnight then drain.


1.  Place water and lima beans in a large pot and bring to a boil.

2.  Add onion, carrot, celery, pearl barley, crushed garlic, and thyme.

3.  Bring back to a boil.

4. Reduce heat, cover, and let simmer for about 2 hours, or until the broth is creamy and
the barley and beans are tender.

6. Season lightly with salt and pepper.

OPTION: The next day I decided to sauté some mushrooms, garlic, and kale before adding the soup to reheat.  I topped it with a little Sriracha and the juice from a couple lemon wedges – It tasted even more delicious than the first time!


Barley may be used to help in the prevention and management of diabetes by slowing glucose absorption.  It is a great source of dietary fiber. Barley also contains phytochemicals which may reduce the risk of cancer and other diseases, as well as antioxidants, iron, magnesium, zinc, and other vital nutrients.

Lima beans are also a high-fiber food. They’re considered to be heart-healthy because they are low in fat and contain no cholesterol. Lima beans are a good source of protein and aid in digestion.


Makeover + Big News!

If you haven’t noticed, Because It’s Good For You just got a makeover! Big thanks to Hak Lonh of Champion & King for his amazing photography skills and help in adding a little life to this website. Also, thanks to the fruits and vegetables for being such amazing models! Who knew produce was so photogenic? I mean, just look at this artichoke!

artichoke becauseitsgoodforyou

Beautiful, right?! And check out these berries:

berries becauseitsgoodforyou

That just goes to show that the best looking things are natural, not artificial!

ALSO- Because It’s Good For You is now on Facebook! Anything I post on WordPress will automatically be linked to both sites, but I’ll also be adding extra health-related news and fun facts only on Facebook – so please follow both to stay informed! You can find the “Like” box in the upper right hand corner of this page, or you can find a link to it here.

Tumblr, Twitter, and (maybe) Instagram are soon to come as well! Stay tuned!