All posts by The Victor Crew

Intermittent Fasting

We’ve talked about this before with the 8 Hour Diet. That was using an 8 hour window to eat all meals and fasting the other 16. It may even delay Alzheimer’s symptoms. While most people use the 16:8 method of fasting, there are also other ways you can try to do this.

Another intermittent dieting plan is alternate day fasting where you eat 500 calories one day and whatever you want in between. Or maybe the 5:2 plan where you fast for 2 days and eat normally the others. (I think not.)

However you plan to try intermittent dieting, it is considered a healthy way to lose weight.

Eat foods higher in fiber, drink water in between, exercise when you want. Skip breakfast if you want, or make that first meal more of a brunch.

Peaches are in season

Peaches are just coming in season. Not the musician…the fruit. Peaches are native to Northwest China. It belongs to the same family as the cherry, apricot, almond, and plum, in the rose family. Peaches and nectarines are the same species although nectarines don’t have the fuzz peaches have on them.

There are over 300 varieties of peaches. They fall into three groups: freestone, clingstone, and semi-freestone. Of course you know freestone and clingstone is a descriptor of how the fruit clings to the pit, or stone in the center. My all-time favorite is known as the Red Haven. They have red streaks running through the flesh when they are ripe. Remember to buy organic because they are in the list of the Dirty Dozen put out by the EWG.

We recently tried grilling peach halves on the grill. They were so good! I just drizzled a tiny bit of light olive oil on them, some cinnamon, and a tiny sprinkle of sugar. I may even try to grill up a bunch and try to make a homemade ice cream with grilled peaches.

Do you eat lentils?

Lentils are edible seeds, also known as a pulse. They come in various sizes and colors. The most common are large green lentils and split red lentils. Split lentils have their outer covering removed and inside part removed and are split in half. They cook faster and are used as thickeners. Lentils can last up to one year in your pantry.

Canada is the largest producer of lentils. They are exported all over the world from there.

Lentils are high in protein and fiber. One-half cup provides 12g protein and 14% daily fiber. They have a low glycemic index which means they can help control dietary glucose levels. Lentils make a great substitute for potatoes as a carbohydrate. Making rice? Throw in some lentils – gives a great flavor.

Find some recipes here.


Summer Skin Care

Your largest organ is your skin. It is exposed. To everything. It dries out. It gets cuts and scrapes. It bruises. It wrinkles. Do you take care of yours?

Here are some tips from for summer skin care.

1. Exfoliate. This removes dead skin cells and debris. It also helps it absorb moisturizers better. Do this before putting on moisturizer in the morning. Use a moisturizer with SPF. After exfoliating, the moisturizer helps seal the skin.

2. Hydrate. Use more intensive moisturizers a couple times a week. A skin hydrating booster can be applied after the toner and before the moisturizer to help keep your skin moist.

3. Drink water. If your body isn’t hydrated as well, it won’t make it to the skin level. If you drink coffee, triple the water intake.

4. Sunscreen. If you are outdoors a lot, make sure your skin is covered with the proper amount of SPF. Usually 30 is what you need. If you are in the sun, reapply every two hours.

5. Soothe. If you skin is over-exposed, you forgot sunscreen, or didn’t put on enough, you’ve already damaged your skin. You can use some cooling gels to help prevent it from peeling. It takes just one blistering sunburn to increase your chance of getting melanoma.

6. Repair. The UV light you expose your skin to causes damage, whether it’s wrinkles, spots or if you burned your skin. Use anti-aging products to fight back.


Strawberries are in season right now! The more local you can get them, the better they are. However, you should still try to buy the organic strawberries if you can.

Many of the strawberries we see in our grocery stores are grown in California or Florida where they will grow from January through November.

Choose bright dry firm berries with caps attached. They don’t get any riper after they are picked so you can avoid the ones with white or yellow on them. Make sure they have a strong strawberry smell.

To store them, do not prewash. It is recommended they are stored in single layers if possible, on paper towels. Keep them stored until you are ready to use them. If you have a strawberry huller, you can use that otherwise gently put a small knife in the top next to stem and gently circle around the stem and pull it off. Try to eat them within a few days.

To freeze your own strawberries, hull them and lay them in a single layer on a baking sheet and freeze solid. This way they won’t stick together in a clump. Put them in a resealable freezer bag or storage container. They should keep up to six months.

Strawberries are great in salads, vegetable or fruit; on ice cream, in oatmeal, in yogurt, with balsamic dressing. They are a great source of vitamin C and low in calories.