For the love of food!!!

I don't think there's a person out there who doesn't have a food memory...or some food that they associate with an event in their life.  What's Thanksgiving without turkey, right???  I grew up in a family that celebrated with food...loved with food...showed our grief and sympathy with food.  I hardly have a memory of a big event that didn't involve gathering around the table.  We had food traditions...certain things that must be part of certain days or celebrations.  Christmas just wouldn't have been Christmas, without spending Christmas Eve with my Grandma Mullin, eating potato soup and oyster stew (which I did not partake in)..followed by a fresh bun covered in butter!  I don't think I had many birthday celebrations that didn't include my mom's taco salad...always served in that big yellow Tupperware bowl!!  Wedding showers and baby showers must include my mom's raspberry punch...I really could go on and on!!!

I know I've written about this subject before, but today I got thinking (never a good thing) about our societies feelings about food...about my feelings about food.  I got thinking about the short conversations that I heard (and had) many times throughout my lives at different events..."Oh, geesh, I shouldn't be eating this, but...".  For some reason, at these large gatherings, society has made it okay for us to eat and enjoy our food....all the foods that are "off limits" for the remainder of the year is somehow "okay" on specific days.  Those mashed potatoes, made with cream and butter...that potato soup with fresh rolls I mentioned earlier...and I haven't even talked about pecan pie...cookies....all those "no-no's" are okay, just for that one day...for those few hours.  So, what do we do???  We gorge ourselves like we haven't eaten for years, and won't eat for a couple of more.  Why???  Well, if you think about it, it's sort of true...we spend most of the year restricting ourselves to what we think (and have been told) we are supposed to eat.  We have developed a love-hate relationship with food in our culture...we love food, who doesn't...but we are constantly told that eating is bad, food is bad...food is killing us.  So, we obsess...we deny ourselves...we crave and long for those things we love.  So when those occasions come around to eat those sacred foods...we eat until we can't fit one more tiny bite of pie in our stomachs...then we sit around for a couple of hours talking about how terrible we feel!!  The conversations following most Thanksgiving meals I've been at usually involve a lot of talk about how we will be regretting eating so much the next day and will be working extra hard the following week to burn off all that indulgence! 

This is obviously a cycle that isn't only limited to special occasions...how many people, after spending an entire day of eating carrots and salads at work, sit on their couch at night and eat a whole box of cookies or an entire bag of chips??  I've heard so many stories of people secretly eating their fast food hamburger and fries in their car...hiding it from their family, their coworkers, themselves.  There are others who eat like birds all day when people are around...only to order and eat entire pizzas themselves.  Obviously, what we are doing isn't working...the system that we have in place is serving no one, except the diet industry (which is booming, by the way!!!). 

So, let's think for a minute...what could we all do to change this??  I've read lots of books on the subject of nutrition and whole food...and I remember one of the authors had a very simple theory...have tea before every meal and dessert every night.  Why??  Because they made a decision to make every meal an event…..make every meal special.  This was very small way their family enjoyed food...something they thought made their meal special...making everyday a special occasion.  It made sense to me...now, I don't make dessert for every meal (I really dislike baking!!!)...but I do agree with enjoying every ounce of everything we put in our bodies.  Eating should be something we do not just to feed our body, but it should feed our mind and our soul.  Everything that I put into my body goes there because I love it....and because it tastes good!  Now, don't get me wrong...I do think that we should feed our bodies with the best we can find.  I believe in decreasing toxins and preservatives that enter my body...and getting the most out of what I do eat....but I do not think this should be a confusing process.  Eat when you are hungry, stop when you are full.  Enjoy your food and enjoy your life.  Feed yourself and your family the best that you can find.  Become knowledgeable about nutrition and decrease the toxins and processed foods that you put in your body...but if you really want those french fries...eat them!  If we enjoy our food everyday of our life...we would be much less likely to feel deprived, our cravings would decrease and so would our binging.  We'd feel better about ourselves, physically we'd feel better and again, our binging would decrease.  If we changed our internal voice and changed the way we think about food...I think we'd make huge steps towards improving our health.

I have been working on changing the little voice in my head that beats myself up when my family goes out to dinner and we order chips and salsa....I'm enjoying life...and loving my food!  I know that I'm not going to drop this extra weight overnight, I gained it over nine months (3 months on bed rest!!) while pregnant with my boys.  I'm not drastically decreasing calories and I do not have a workout routine...I spend most of my free time playing with my boys...enjoying them and watching them grow.  But, I'm happy right now with losing 1-2 pounds a month...and feeling complete, satisfied and happy in life.  It is definitely a process...it's hard to change something you've thought and felt for 25 years, but I'm working on it!  I'm really hoping that someday, I'll look back with disbelief about how I viewed myself and my food.  But most of all, I am hoping my boys don't carry the same burden on their shoulders.

So, for yourself and all the people in your life...start making some little changes...and make every day a celebration!!!!! 

Why skim milk is making us all fat!

So, this is information that I passed on to my family several months ago after reading some research...I was baffled at!!  One of the most startling statements that I read about research related to skim milk was that farmers, for years, have fed pigs skim milk when they want to fatten them up...pigs they want to keep thin, they get fed whole milk!  Now...farmers don't tend to do things that cost them money and don't work in the end!

The name alone "skim milk" made me think that the watery grey milk that I had been drinking and using for cooking for several years was just milk that the fat had been skimmed off of...pretty sure that's what most people think....but we are all wrong!!!!  To start...I'll just go through how the beautiful, thick and wonderful milk cows give us becomes that watery, strange colored liquid that is "fat-free" and "healthy".  First, milk is put into a centrifuge and all the fat is removed...along with this fat is most of the nutrients that are found in the milk...so to replace the protein, skim milk is passed through small holes under great pressure and high heat and turned into powder.  What you are left with is damaged proteins and oxidized cholesterol (a PROVEN cause of heart disease!)...this powder is then added back into the watery substance that is taken from the centrifuge...bottled and sold to us as "healthy". 

So, what happens to that watery, powdered milk when it enters our body???  Well, without the saturated fats that are normally found in milk...the milk quickly passes through our intestines, we have a spike in blood sugar and and insulin response...you receive no lasting feeling of fullness, and most likely feel more hungry than you were before!!  Not to mention you are putting denatured proteins and oxidized cholesterol into your blood stream.  What happens when you drink milk that contains the saturated fats??   Absorption of the milk is slowed, you feel more full and satisfied...your body is given a good source of energy, an immunity boost and fat soluble vitamins.  It has been proven that fats actually curb your appetite by triggering the release of the hormone cholecystokinin, which causes fullness. Fats also slow the release of sugar into your bloodstream, reducing the amount that can be stored as fat.

You are probably wondering, like I was...why are we told skim milk is so healthy then???  Well, I hate to say it all comes back to money...but....

Before the 1950's...as a culture we graded our milk based on how much cream there was on top...the idea of a milk without cream would have been laughed at!  Around that time, Americans began eating more cheese and the dairy industry needed to figure out what to do with all that leftover product....so they created low fat milk.  Lucky for them, around the same time there was a bunch of people spending a bunch of money to promote low fat, over processed diet as a "healthy" diet...and one that all Americans should follow!  Big industry has big money...which has big influence in our government...hence, the government recommendation to eat all these foods. 

Now, technically...the best milk to drink would be raw, non-homogenized, non-pasteurized milk...however, our government has also made that almost impossible to obtain (unless you grow it yourself!).  So, in our house, we by non-homogenized when we can...and whole milk at all times!  We have found a farm locally that we hope to buy our milk from in the near future...and we also hope to get some of our milk from our goats! 


I think we can all say that the diet that we have been told to eat is not a healthy one.  We are all fatter and much less healthy thanks to all these interventions...and if we don't start changing the way we eat...we are going to get worse.  Read up on it...there's lots of information and lots of studies out there...but I'll go back to what I always say...doesn't it make the most sense to eat food in the most natural form you can find it in???  Same concept applies here!! 

So, I read an article the other day that said that 70-80% of the food we eat contain genetically modified ingredients.  Now, a year ago, that statement would probably been disturbing to me...however, my thoughts when I first read this was that 70-80% is probably a pretty accurate number...that correlates pretty closely with the percentage of foods that we eat that contain processed corn and soybeans. 

My first glimpse into this reality came last year after I had a friend and a family member suggest that I read Michael Pollan's book "Omnivore's Dilemma".  (Thanks Diana and Kasi!!)  The book opened my eyes as to series of events that took place with the industrialization of food over the past decade and how corn made it into almost everything we eat today.  Pollan goes into a lot of detail about the how and the why of the changes to the corn industry in particular, but I'll sum it up...government farm programs had started after WWI, with the intention of using up some excess nitrogen and helping out the farmer.  During the Nixon administration the way farmers were paid for corn changed...this led to a chain of events that got us where we are today.  It started with farms changing from diverse ecosystems, to monocultures...farmers were just growing corn...the government was buying all this corn, then needed to figure out what the heck to do with it.  So...they began to promote feeding it to our animals, putting it in our fuel, and processing the heck out of it to create hundreds of different additives, sweeteners, thickeners, etc. and added to our food.  Farmers tilled the pastures and started putting their animals in feedlots...giving them mainly a diet of corn...the animals got sick, so we started giving them antibiotics and growth hormones...etc, etc, etc.  Here's just one example of a chart that shows the correlation between the consumption of high fructose corn syrup and obesity.


Did you know that the obesity rates is 1992 in the US were approximately 35%...today we are sitting right around 65%. To me that's telling...we are in need of some drastic changes in the way we think about food. 

I think most of us have seen something similar play out in our lifetime....a group lobbies in Washington, with enough money and enough promise, they get legislation passed through congress...fast forward a couple decades, and the entire way our food is made and almost everything the American citizen is eating along with our health has completely been transformed.  Sort of makes me a little angry actually...to think that our well being has been compromised so that a handful of people can get rich. 

Now...don't get me wrong, I'm a fan of science, progression and technology, and I am by no means trying to say that industrialization of our food supply isn't warranted.  With the population in our metropolitan areas, most people don't have access to land to keep their own animals or even grow enough food to feed themselves, much less a family...however, I don't like being lied to.  And I especially don't like being manipulated by a group of people for financial gain when my health and the health of my children is suffering.  I am also not saying that the only flaw in our diets is genetically modified corn products...there's also the increased consumption of artificial fats, colors and sweeteners...the push for low fat diets and fat free foods...skim milk and margarine...all things that we have been told for years we should be eating to help control our weights and control heart disease and diabetes...but what has happened???????  What's that old saying..."The definition of insanity is doing the same thing over and over again and expecting different results."  What we are being told isn't working...so doesn't it make the most sense to look at what has worked in the past?????   Whole food...real food...the food that your grandparents ate! 

The one thing I dislike about Pollan's book...is his dietary recommendations "Eat food.  Not too much.  Mostly plants."...I feel like this is the same old thing we've been told for years...and it's not working!  I could go on and on about this topic...but I just want to introduce this information...let you stew on it, research it and think about it...then get into specifics in future blogs. 

So...my challenge, once again...is to dump the HFCS!!!!  For the sake of your health and the health of your family!!  There are lots of great alternatives out there...lots of people are recognizing the health concerns and a lot of companies are responding with products that are free of HFCS.  Take this small step to climbing the mountain!!! 

Climbing the mountain

So, one thing I am most struck by when I converse with other parents about diet and nutrition is the general notion that making dietary changes give most people feelings akin to climbing a mountain.  I hear a lot of "I can't cook everyday" and "My kids would die without (blank)"...and I totally get it!  When my boys were younger, I remember reading a book about changing to a whole foods, all natural diet...and I laughed to myself, threw the book to the side and said "IMPOSSIBLE!".  I mean, seriously...get rid of all processed and prepackaged foods???  It couldn't be done!  Well...I suppose it could be done...but who could do that???  Not me!

The only difference between my situation when my boys were 4 months old, and 10 months ago...my outlook on the situation.  I started this process not planning on getting rid of every processed food...my goal was to get rid of 50% of it.  I figured, if I was feeding my family whole, nutritious foods 50% of the time...that was 50% better than I had been doing.  That is 50% fewer preservatives, 50% less artificial colors....50% fewer toxins entering my body and their body....and I was perfectly fine with that!  I did not ransack my cupboards and fridge and throw out hundreds of dollars worth of food.  I went through, found things I knew we would not likely use in the next 3 months (artificial sweeteners and condiments containing high fructose corn syrup were two big ones) and I donated what I could, threw away what I couldn't.  Then I slowly replaced foods in our cupboard with better choices.  I never had the intention that my husband and I would not go out to eat...and I sure never thought that my kids wouldn't enjoy ice cream or chicken nuggets!!  The difference was...I read labels and made the "BEST" choices I could.  As I continued to slowly make the transition, I easily found alternatives to 99% of our foods.  Transitioning slowly made the changes permanent...and I never felt like I was missing out.  I would say that today, we are making better choices 95-98% of the time...so I have FAR exceeded my goal...basically without thinking about it...almost accidentally!!  My theory...the fewer ingredients, the better!!  I also agree with a statement I've read several times "If your great grandparents wouldn't recognize it as food, neither should you!" 

Going to an all natural diet doesn't mean you'll be slaving over the stove either!  There are lots of options and choices out there that can help you to make a delicious and healthy lunch for your kids without spending the day in the kitchen!!  Keep things simple (that is the point!!!)...how about turkey burgers and steamed broccoli with butter???  My kids love peanut butter toast...we give them an all natural variety...ingredients "Peanuts, salt" and we've replaced our bread with one that is whole grain and doesn't contain HFCS (lots and lots of good choices out there!!).  Decreasing the number of ingredients in our food also is relevant to what I cook!  I have no intention of becoming a chef...just doing the best I can for myself and my family!

We are almost a year into this transition...I have lost several pounds without counting calories...without exercise and even more telling...I haven't gained any weight!  I eat butter and cream.  My kids drink whole milk and eat ice cream.  I just had a health screening for work and I passed with flying colors.  I am enjoying my life and my food and I am not a slave to dieting and "fake foods".  I am continuing to learn...continuing to further my knowledge, and my plan is to continue to to share that knowledge with others.  My blog might not always contain a recipe...but I will continue to share information...give suggestions on recommended reading and recent studies.  I really feel that knowledge is power and educating ourselves is key!

So, how do you climb a mountain???  One step at a time!  Good luck!

My attempt to return to writing!

So, the past couple of months have been crazy, to say the least, and it's left me neglecting some of my personal past times...like cooking...and writing about cooking!  A discussion with my mom today made me realize that I do need to start allowing myself some time to do things I love along with doing all the things that I feel I "need" to do.  (See mom, all that talking does occasionally pay off!!!!)  It has been a constant struggle in my life, the struggle between what I want to do, and what I feel I need to do.  I think, like most people, the "need to" comes long before the "want to".  So far, I've been unable to find anyone willing to take care of my laundry, or pay my bills, so I imagine most of my "need to's" will continue to take the top spots on my priority list.  However, I have become more and more aware that some of my personal "want to's" need to find a place in life as well!! 

Writing for me has always been an outlet, not something I always openly share, but it's been a constant none the less.  I find moments of peace and clarity while writing, and it's quite easy to express my feelings in written word...sometimes in ways that I'm unable to do verbally.  I often re-read things that I write and wonder if I truly wrote them...it's an odd thing to do...but something I've done since I was quite young.  When I write, I find I shut down the "thinking" part of my brain and I just "am"...all the things around me disappear and I am allowed to just "be".  Even when I'm interrupted (as I just was) with a little boy, holding his foot in the air, waving a shoe in my face yelling "Mommy help you??  Mommy help you??"...I'm still allowed to once again escape back to just, well, just being.  In life we have many roles to play...parents, spouses, children, siblings, coworkers, friends, aunts and uncles, grandparents, team mates...it's sort of daunting when you think about it.  Many times, you lack the time to just be you...and maybe not even the "you" that you have become in life...maybe the "you" that you once were.  Don't get me wrong...I love being all those things I've listed above...and I am thankful and grateful every day for the wonderful people that I have in my life...but I do think we all need time to center, to refocus and to recharge...something that's pretty difficult to do at a meeting, or while helping your child with a school project.  Without time to refocus, time to recenter and find peace, are we really filling all those roles to our greatest ability?  If you can only find 50% of yourself in your life, are you giving the best to your spouse, coworkers or kids??  I think for all of us, finding that "something" that helps bring us back to center is difficult.  I think it changes with life, and sometimes people never find it...while others seem to forget they ever did.  The most important thing to do, is to start trying...start looking and somewhere in the journey, you just might find yourself.  I'm one of the lucky ones, I already know a few different things that help me find my center...help me see and feel the beauty all around me...my problem is allowing myself the time and the privilege to participate!! I love to cook and create, try new things and experiment with flavors.  I love to take pictures, play with light and look for the beauty in our everyday....and I like to write.  I also like to help people...and I love to learn and share knowledge...so basically, this blog wraps up all those things and helps me get to my center...helps me recharge and refocus. 

The recipe today has absolutely nothing to do with finding your peace or your center...unless it's hidden inside an avocado...however, it is delicious...and it's a good change to your everyday, old fashion guacamole!! 

Chunky guacamole

4 avocados
juice of 1 lemon
Tabasco sauce, to taste
2 cloves garlic, chopped
1/2 red onion, diced
salt and pepper to taste
1/2 c tomatoes, seeded and chopped

Cut avocados in half, remove pit.  Remove the meat from the avocados with a spoon, keeping it as whole as possible.  Pour lemon juice over avocados (this will help keep them from browning).  Add garlic, onion and Tabasco and salt and pepper to taste.  Take a large knife and roughly chop through the avocado mixture to break up avocados and combine ingredients.  Add chopped tomatoes and gently toss with a spoon.  You can serve immediately. 

**Even if you don't like spicy guacamole, I would add a couple shakes of hot sauce...it shouldn't make it too spicy, but it does add depth of flavor!**

There are moments for peace amongst all of our day to day...although it doesn't always  seem like it...they are there, hiding behind the grocery list.  There is peace to be found in the very simplest of things and I think the trick is realizing that peace.  Thanks for being part of my center....hope you find a little bit of yours today too! 

Never believe what you read...

So, recently there has been quite a fuss about the fact that we have been misinformed for years about the "dangers" of eggs...and salt.  I was not surprised by these two facts...I had read and been told for years that sodium does not raise our blood pressure (except for the people in the world who are sensitive to sodium) and that salt is an important part of our diets because our bodies need it for so many functions. My family also never bought into the thought that eggs are bad for you...my step dad is a "poultry doctor" after all!!!!

These two things however, are proof of the misinformation that we are fed all the time in our society.  We were told for years that margarine was "heart healthy", only to have it proven that all the trans-fats in margarine were, in fact, clogging our arteries!!!  I'm sure we could all think of numerous "healthy recommendations" we've heard through our lives that have been proven wrong.  I truly think the next "ooops" the FDA will be forced to admit will be artificial sweeteners.  This habit has been one of the mindsets that have been most difficult to over come.  I used these sweeteners in my coffee, oatmeal, baking, sprinkled it on my pancakes and used the jelly, jello, pudding, cake mixes, canned fruit, powdered drinks and cookies that contained it....not to mention my diet soda addiction!!  I didn't throw all that stuff away, but I used up what I could, donated things that were unopened and threw away the things that I knew I couldn't use up.  Changing my thoughts and habits about sweeteners has been one of the most difficult things to do.  Now...don't get me wrong...I love real maple syrup and honey...so it's not the flavor that I have difficulty with, it is the habit.  However, the more I read about these sweeteners, the easier it got to get out of the habit.  One shocking fact, most of these sweeteners are on the "potential carcinogen" list...and the FDA admits that they truly have no idea how much (if any) of these sweeteners are safe.  They each have a maximum recommended amount to consume each day...but there really hasn't been enough research to determine what is safe and what's not.  It's also interesting to know that most of the companies who "discovered" the sweeteners were working on some other chemical compound when they tasted what they were making (would hate to be that guy!!!) and found them to be sweet.  YUCK!!! 
Now...onto the point that hit closest to home...a very simple article about our bodies insulin response.  For anyone who knows anything about how our bodies work, this should really be a no brainer...but I never thought about it before reading this article.  To start, I think we are all aware that our body releases insulin (a hormone that regulates the storage of glycogen) is released in response to our ingestion of food.  So think about it, we eat food made with these sweeteners, our taste buds send a message to our brain "The sugar is coming!!  The sugar is coming!!".  This in fact triggers our liver to get storing the available sugar with the intention of it being replaced by the sugar we are eating and then...oooopss....no sugar available.  What happens then???  Our circulating blood sugar drops, our most readily available energy source, and what happens to our body??  Our brain gets the message that we need more energy...hence, we feel hungry.  Now, it's not quite that simple...but that's the basic principle. 

So all the talk of breakfast makes me want to share a recipe that is near and dear to my heart!  This is a variation on my grandma's recipe for what we referred to as "big pancakes", but the rest of the world calls a crepe!  We ate them with syrup and butter, but can easily be stuffed with fruit and whipped cream!!  Because they are made with whole wheat, they aren't quite as light and fluffy as your regular crepe, but delicious none the less!!

Grandma's Whole Wheat Crepes "Big Pancakes"

4 eggs
1/2 t salt
1 c whole wheat flour
1T ground flax seed
2 c milk

Mix all together in a blender.  Pour a thin layer in a heated, large skillet oiled skillet. Cook until batter begins to brown on the edge & flip.  Cook for another minute or so, remove from pan.  Serve warm. 

You could make a delicious filling with Greek yogurt, honey and cinnamon...you could even mix in a couple tablespoons of cream cheese to the yogurt mixture and it would be a cream cheese type filling.  Top with some fresh berries, wrap it up and you have a super easy, delicious breakfast!!  Also spreading with butter and fresh maple syrup or a raw sugar and cinnamon sprinkle is pretty darn good too!!!!


Our bodies are fine tuned machines...requiring everything to run with minimal confines...if we vary from these, we become quite sick and may even die...so it makes sense to think that throwing off portions of our natural bodily systematic functions would effect our health. Just another reason to eat foods in it's most natural forms!!!

Reinventing the old

Obviously this journey is not about giving up the things that I love or the things my family loves...but about finding better alternatives to those items.  I have two boys who would have an awfully tough time without cheese balls...so I searched and found a better alternative for them.  I also have two little boys who love a good cookie every now and then...again, I couldn't imagine them going through their lives without ever eating a cookie, so I've looked around and found a better alternative for them.  I don't think any of us can look at our lives and think we will never eat out at a restaurant, or ever eat food prepared by another person...perhaps someone who isn't following the same lifestyle plan as we are...but all things in moderation, right???  I think we could all find several items on almost every menu that would be considered "whole food"...I'm pretty happy eating a steak, baked potato and steamed veggies!!!

While doing research early on in my journey, I read an article about American's attitudes towards foods.  It talked about how we refer to certain foods as being "bad"...how many times have we heard someone say (or said ourselves) "Well, I'm going to be really bad tonight and have the _______" You fill in the blank, dessert, pasta, steak, bread...whatever it may be.  We have associated a lot of negative thoughts and feelings around what we eat.  We've limited ourselves so much in our day to day life, that when we are in a social situation where eating is accepted, you can often find people (or yourself) scarfing down foods like they've been stuck on a deserted island somewhere.  Most likely they've left that party feeling guilty, with thoughts of doing an extra fifteen minutes on the treadmill, or taking the stairs the next day.  It's amazing how we've programmed ourselves to have such a bad relationship with food.  I'm sure we all have some sort of crazy adrenaline dump when we are being "bad" and eating that huge piece of chocolate cake...after all, it sometimes feels so good to be "bad"...right???  How often do you find yourself eating because the clock says so??  Or finishing your entire plate, even though you aren't hungry, because it's there???  These habits have been deeply ingrained in our minds...along with our negative association with "bad foods"...so ingrained, most of us don't even think about it. 

The moral of the story...eat dessert!!  Maybe not the whole pie, but if you want a piece of pie after dinner (and you aren't full) eat it!!  Eat food when you are hungry, stop when you aren't.  And make sure the foods you are eating are foods you love and enjoy...you'll find your relationship with your food will change.  The article also talked about making your meals an event, have a beginning, a middle and an end.  Start to have your own routine for you meals, whether you start every supper with a prayer or a salad (or both),  make sure that you are dedicating some amount of time to just eating.  Try not to eat in front of the television or at your computer at work...there have been several studies that show we consume many more calories when we are blindly eating in front of the television or computer.  It's also important to have a conclusion to your meals, maybe a cup of tea or coffee, some quiet time to sit and talk with your spouse or children...making your meals an event helps to keep you more aware of what you are eating. 

So, today's recipe is my version of a favorite pasta dish I used to order from a local Italian restaurant.  I've added some leeks and tomatoes because the dish I ordered had no veggies!! 

Chicken Asiago Pasta with Leeks and Tomatoes

2 large chicken breasts, cooked, diced
1 lrg bag pasta (cooked to package directions)
1/2 c olive oil
2 T butter
1/4 t red pepper flakes (more or less to taste)
juice of 1 lemon
5 cloves garlic, diced
3 leeks, chopped
1/4 c parsley, chopped
1 large tomato, seeded and diced
1 c asiago cheese, grated
1/2 c Parmesan cheese, grated
salt to taste

Cook pasta of choice according to package directions.  In a medium sauce pain, combine olive oil, butter, pepper flakes, garlic, lemon and salt.  Cook over low heat for 15-20 minutes, allowing garlic to cook (watch carefully so garlic does not burn).  In the last 3 minutes of cooking time, add chopped leeks to pasta.  Drain and return to pot.  Add chicken, olive oil mixture, parsley and cheese to pasta, stir.  Add diced tomatoes, stir.  Salt to taste.  Grate fresh cheese over top of pasta before serving. 

You can use any type of pasta you prefer, I used a wider, fettucini style pasta because that's what the original recipe used.  You can also use whatever type of cheese you like.  The original recipe only used asiago, but I had Parmesan here to use, so I did.  You can also add whatever veggies you want...I kept this one simple because I hadn't made it before, but you could easily add spinach and broccoli.

So, enjoy your food...make sure if you are consuming it, it's because you are hungry and it's something you truly like...something you look forward to eating.  If you aren't looking forward to what you are eating...time to make a couple of changes...add something new to an old recipe, or work on creating one of your favorite dishes from a restaurant or maybe something your grandma used to make.  Whatever it is, make sure that you make your meals an event...not one you dread every day...but one you look forward to and sit down to enjoy!   Hope you like the recipe!!

Nutrition Education

I can say that I am constantly amazed by the lack of education that we have when it comes to our bodies and our nutrition.  I read a post online today by a mother who had taken her almost 2 year old twin to the physician's office for a check up.  The twins had been sick off and on, hadn't been eating well because of it and so they both lost weight.  The physician's suggestion to her was to get them to eat, whatever she could, even if it was junk, as long as it was something.  My jaw dropped...we wonder why our children have health issues related to obesity??  Our pediatrician's are recommending we change our children's diet to "all junk" as long as they are eating???  I couldn't believe it!! 

I guess if you consider the fact that most doctors only take very brief courses in basic nutrition during their schooling...it wouldn't be that big of a surprise...but I can't believe they feel compelled to give such advice.  I know nothing about rewiring the electrical system in your house...therefore I'm not going to give you advice and suggestions on how to do it.  I know physicians see themselves as normal, everyday people...but their patients do not.  Most of us trust our doctors and believe that what they are telling us is coming from a place of knowledge...but after working in health care, I can tell you that a lot of what physicians tell you is opinion...some times based in scientific facts...sometimes not. 

In general, we've given up a lot of our nutritional decisions to other people.  Eat what the doctor says, or what the latest diet book says, or what they tell you is "good for you" on the news or in the newspaper.  We take supplements, and drink tea because someone said they will save our heart or make us lose weight...but how many of us look into the claims??  How often to you turn that box of cereal around and look at the ingredient list??  Can you pronounce half of the things that are in your food??  Do you know what they are??  I know I didn't.  I blindly believed that if the food manufacturers are allowed to sell it to me...it couldn't possibly be harmful, right??  In this day and age, with all the loops they have to jump through, how could these chemicals not be safe??  Anytime there is a question of food safety, the manufactures first comment is almost always "It's FDA approved."  As American's, we have turned our health over to our government??  I'm not sure about any of you, but last time I checked, our government hasn't been able to successfully manage much over the last 50 years...so why am I trusting them with my health and the health of my family??? 

I guess once again, my point is to educate yourself about the foods you are consuming.  If you look at all the ingredients in your favorite cookie, look them up, learn about them and still want to eat them...go for it.  I'm not saying all food processing is bad for us...but I have to say that we've had a major shift in our health over the past 50 years...and the foods we consume play a role in that.  It's really quite simple to transform your eating habits...if you do it slowly.  There are lots of options out there.  If you would have told me six months ago that I'd be giving up artificial sweeteners and processed foods, I would have laughed in your face.  I'd thought about it several times, but thought the process would be far to difficult and not realistic for me.  What changed??  Nothing in my life changed...just my thought process about it.  I can assure you, it really is quite simple...I feel better and I know I am doing what's best for myself and my family. 

Today's recipe is quite simple, it's for a tequila lime chicken.  Super delicious recipe that is easy!! 

Tequila Lime Chicken

1/2 c tequila
1 c lime juice
1/2 c orange juice
1 T chili powder
1 T garlic, chopped
1 T cumin
1 jalapeno pepper, seeded and chopped
1/4 c cilantro
2 T salt
1 T pepper
1 whole chicken, cut into portions

Mix all ingredients together, add chicken.  Marinate at least 2 hours or overnight. 

I bought a whole chicken that had been cut up at the store and used that, but you can use whichever cuts you prefer.  I cooked the chicken on the grill and it was amazing...juicy, flavorful and delicious!!

I also found a recipe and changed it a bit to make a tequila lime BBQ sauce, which I didn't try, but will include in case any of you would like to try it!!!

Tequila Lime Barbecue Sauce

1 1/2 cups natural ketchup
1 cup molasses
1/2 cup apple cider vinegar
3 tbsp garlic powder
1 tbsp onion powder
1 tbsp black pepper
1 tbsp chili powder
2 tbsp spicy brown mustard 
1 cube of beef bullion
2 shots of tequila
3 tbsp lime juice
1 tbsp honey
Hot sauce, to taste 

Pour the ketchup, molasses, and vinegar into a saucepan on low heat. Mix well. Add remaining ingredients and stir until blended. Leave the sauce on low heat for 5 minutes, stirring occasionally. Remove from heat. You can either serve the warm BBQ sauce, baste chicken or refrigerate.

Take a little time to educate yourself today on the foods you are eating and the foods your body wishes you were eating!!!  Enjoy the recipes!

Responsibility and empathy

So, when I first started this blog, my life was in a bit of a different place...over the past couple weeks, things have gotten quite hectic.  Between my grandma's illness and subsequent passing, family visiting, and agreeing to a more demanding schedule at work, the days have flown by without a word getting typed!!  I have not abandoned my lifestyle changes...only put my writing about them on pause.  As things begin to slow down over the next few weeks...my promise is to get back on the writing train...and share my life transformations and recipes with all of you!!!

I have found my mind wandering through my families history and thoughts of my childhood a lot over the past couple weeks.  While searching through years of pictures of my grandma, visiting with family about her influence, planting our gardens, browsing through greenhouses and buying baby chickens (YEAH!) I've found myself thinking a lot about my past and the future I hope to have.  I think about what memories I'd like my children to have...and what type of life I want them to live.  I think about my desire for them to be responsible...to have responsibilities around our home.  While growing up, I knew that I had a whole family of people who were depending upon my ability not to screw up...not to give up...and who definitely needed me to work hard and pull my weight.  I grew up in such a way that I had no choice but to be empathetic with those around me...realizing that this world did not revolve around me...that there was much more to it than that.  Not only did my family depend on me, but our animals did too.  If we didn't feed the dogs, the birds, the horses...they had no way of doing it themselves...I gained a sense of responsibility...a sense of obligation.  I was very young when I started to "work".  We never got an allowance...never got paid for doing chores...we were part of the assembly...it was not an option...it was a requirement.  We learned what it meant to be loyal...learned what hard work was...learned that quitting was not an option, because there was no one there to pick up where you gave up.  We learned to make the best with what we had...cleaning 50 pheasants may not seem like much fun to most...but we found things that made us laugh...things to look forward to every time we stepped into the picking room!!  We created bonds and found love and support in our family members...the way it's supposed to be.  We learned to appreciate an afternoon of fun...and also learned to never, ever say "I'm bored"! 

I read this quote recently and it resonated with me :
"If you want children to keep their feet on the ground, put some responsibility on their shoulders."  ~Abigail Van Buren

I think we are living in a society that is greatly lacking in this regard...children don't need friends, they need parents.  As kids, we were allowed to make decisions and mistakes...but we paid for our mistakes and learned from them.  No one handed me anything on a silver platter...I didn't have lots of toys...no telephone or television in my room.  Our backyard was our playroom...we played farm and school...not Playstation.  Family was our focus...we were part of the equation...part of the solution.  No one around us had much time to be a savior...so we weren't allowed the privilege of messing up our lives and having someone there to make everything better.  We lived on what we had...and made the best out of it...nothing fancy, nothing flashy...we definitely were never keeping up with the Jones'!  We had a life filled with love, trust and adulation...what more could you ask for??  What more could you want for your own children??  I know I couldn't ask for much more for mine.  I look at my children and see what my mother must have seen in me...the want for them to do better in life that I have done...to have better and to be better.  But I can definitely say that there is much of what we had that I hope to duplicate.  I want their lives to be surrounded by love, respect and adulation...responsibility and empathy.  I want them to have their head in the clouds...but their feet on the ground...and definitely responsibility on their shoulders.  So...how could this recipe possibly tie in with that...I have no idea...besides the fact that I brought it to a family function and it was well received!!!  It's another quinoa recipe...one you should add to your list of must makes for this summer!!!  It's great as a salad, but also as a dip with tortilla chips!!  Hope you enjoy!!

Mexican Quinoa Salad
 1 1/2 c water
1 c quinoa
1/2 bell pepper, seeded and chopped
2 green onions, chopped fine
2 roma tomatoes, chopped
1 can black beans (rinsed well)
1 c frozen corn, thawed
1 tsp cumin
1/4 c fresh cilantro, chopped
3/4-1 c salsa
1 T olive oil
1 lime, juiced
salt and pepper to taste

Salt water, heat to boil in a medium sized sauce pan.  Rinse quinoa, add to boiling water.  Reduce heat and cover, cook until liquid is absorbed, approximately 20 minutes.  Remove from the heat and let cool.

When quinoa has cooled, add remaining ingredients and refrigerate.  You can serve it immediately, but the flavors will develop more if you allow it to cool for an hour or so. 

 
My mom and grandma were right...a little hard work didn't kill me...it built me up and gave me wings!  Hope you enjoy the recipe and share it with your family!

Not every hit is a homerun...

So...up until Friday night...every new recipe I tried went off without a hitch!  They all were simple to make, tasted great and my family loved them...Friday night that was not the case.  It was a simple, unassuming meal, steak, baked sweet potatoes, salad with lemon vinaigrette...and some homemade herbed ricotta cheese spread on whole wheat Italian style bread.  Sounds good doesn't it??  Well...it wasn't terrible...wasn't inedible...but it sure wasn't a home run!!  This dinner requires some tweeking...some redo's...but that's life right?? 

Not every step we take in life is a solid step...not everyone leads us exactly where we need to be.  Sometimes it's one step forward and two steps back...sometimes we feel like we are walking on a treadmill and getting nowhere.  Then there are those times...those times in life when it all falls into place...when everything works...when we step up to the plate, get a solid hit...and it's a home run!  I've taken several mis-steps in life...I guess we all have, but I have to see it's those times in life that keep us going through the treadmill times...the feeling of success...of doing better than we anticipated...making more than we thought we could.  I have spent the majority of my life attempting to achieve...again, I suppose most of us have...but I have spent a lot of days thinking about how I could have done things differently or how I could have been better...reaching for the stars and setting goals that feel impossible.  I have spent very little time relishing in successes or congratulating myself for what I have achieved.  Part of this overhaul process has led me to re-evaluate how I look at myself and where I put myself in my life.  So many times when I feel as though I've "failed" I turn to my mom...and so many times in life she's said to me "You would never expect someone else to live up to the expectations you place on yourself"...this statement is so very true.  Just as I didn't even think about feeding my body in the same way I feed my children's...didn't put myself in a place of importance...I rarely put myself in the same place I put other people.  I don't forgive myself as easily as I forgive others, I don't give myself the same window of leniency I give others...and I sure as heck don't see the value in myself that I so easily find in people around me.  I'm not sure why...don't know when I stopped thinking that I mattered....I suppose I could easily say becoming a mom or a wife forced me to push myself and to place myself lower on the ladder of significance in life...but to be honest it started long before that.  I should be grateful for my inability to delight in my personal successes...the drive to do more has brought me a lot of good things in life...but it sure does get tiring sometimes. 

So a new goal in this process...look at my everyday successes as what they are...successes!  Celebrate the little things and give myself a little liberty when it comes to "failures".  I'm going to do my best to start treating myself like I would my best friend...or my children...and be a little more gracious to myself. 

So here are the somewhat successful recipes...followed by changes that I plan on making next time.  I don't have pictures right now...but I will edit to add them later! 

Lemon Vinaigrette

1/2 c olive oil
1/4 c lemon juice
zest of one lemon
2 T sugar
1 clove garlic, chopped
Salt and pepper to taste.

Seems simple enough right??  If you like really tart dressings...this one's for you!!  It needs a super strong tasting green to stand up to it!  I think if I made it again...I'd use 1/8 c lemon juice and 1/4 c of fresh orange juice.  The sugar I added wasn't nearly enough to cut the bite...woo...my lips are still smacking!!! 

Homemade ricotta cheese with fresh herbs

4 c whole milk
2 c cream
1 T salt
4 T vinegar

Heat milk, cream and salt to a boil.  Remove from heat.  Add vinegar and stir.  Let sit for 3-5 minutes, until milk mixture begins to separate.  Transfer to a cheese cloth covered colander over a bowl.  Let drain for 10-15 minutes.  Chop any fresh herbs you like and add to cheese mixture. (I used scallions, dill and lemon thyme)  Refrigerate.  Serve on crusty bread or crackers. 

So the failure with this recipe wasn't the recipe itself...it was the process.  After I had started warming the milk mixture...I realized I'd forgotten to buy cheese cloth...so this led to a google search for replacements...let me tell you...no matter what you read on google...there is no good replacement for cheese cloth in this recipe...I tried them all!!  I finally used a fine, metal mesh colander that worked just fine!  I made a whole wheat rustic bread recipe to serve it on...also didn't work well...to dense of a texture and flavor for this light spread...but it tasted fantastic on crackers!  You could use this for a base to any flavors...it was super good!!!

I will post the bread recipe tomorrow...I'm working all weekend...so cooking (and writing) get put on the back burner!! 

Take time today and forgive yourself for your shortcomings...just as you would forgive your sister...your mother...your friend.  Remember that every stumble in life helps us to grow and become the people who we are striving to become...that's what I'll be doing...well, trying to do...sure hope I don't fail...

Oh yeah...Happy Mother's Day!

Spring is coming...right??

So...although it seems spring has been slow to start...I'm sure it is going to come this year...right??  I spent the afternoon yesterday walking around the yard with the boys and enjoying the flowers and plants that May has brought...and thanking God for the sunshine!!!  I can't help but be excited about all that spring and summer brings for our family.  Swimming, boating, vacation, four-wheeler rides, grilling, gardening...some of my favorite things...thoughts of these things are what keep me going all winter long!!!

Flowering pear tree blossoms

It seems the start of spring for me is always marked by putting my hands in the soil...getting our garden started!  We planted some seeds and got them started in the house, hopefully we can get things planted next week.  Gardening has always brought me joy and fulfillment.  The thought of planting and producing our own food...not dependent upon anyone but ourselves...just gives me a sense of accomplishment!!!  Terry tells me that gardens are more work than they are worth...some days I can say I agree, but when I'm standing in the sun, feeling the warm summer breeze, picking and eating fresh green beans...it all seems worthwhile!!  We aren't capable of producing all the varieties of fruits and vegetables we will want through the summer, so we will still find ourselves taking trips to the farmer's market.
This is the perfect time of year to try new things...to add new veggies to recipes you already enjoy.  Produce prices are much lower this time a year and the produce tastes so much better. 
We all have graduation parties, weddings, family reunions and summer barbecues on the horizon....although I am dedicated to using up left-overs and care packages from last week, so I'm not cooking today...the recipe I'm sharing is one of my all time favorite summer salads!!

Summer Pasta Salad

3/4 c yogurt ranch dressing
8 oz whole week fusilli pasta
1 c broccoli florets
1 c artichoke hearts, quartered
1 zucchini, diced
1 cucumber, diced
1/2 red onion, thinly sliced
1/2 c frozen peas, thawed
1 c cherry tomatoes, halved
1/2 c grated Parmesan cheese
1/2 c pitted and halved black olives
salt and pepper to taste

Cook pasta according to package directions.  Place broccoli in a strainer; drain cooked pasta in the same strainer.  Run cool water over all and drain well.  Transfer pasta and broccoli into a serving bowl.  Add remaining ingredients and toss gently to coat.  Store covered in refrigerator until serving time. 

You can make your own ranch dressing pretty simply, but you can also find some great yogurt based dressings in the produce department of the grocery store.  This recipe is pretty flexible, you could add or remove things you like or dislike.  It's also a great recipe to pair with hamburgers or steak for a fast, simple, and delicious supper. 

So...take a walk around your local farmer's market and pick up a couple things you've never tried before...or maybe something you used to enjoy but haven't had for a long time.  Stick a couple tomato plants in pots on your deck or clear a little spot in your backyard.  Spring is a time of new beginnings, it evokes thoughts of renewal and hope for a better future.  Use the energy that the universe provides during springtime to jump start your own process of renewal and takes steps towards a better future!!  Hope you enjoy the recipe!

Boys and Chloe enjoying a walk through the yard

Signs of a new beginning, a fresh start...all the wonder that spring brings!

Moving forward...but always remembering

So...the "ceremonies" for saying good-bye to my Grandma have been completed.  I was able to find the strength within to stand up at her funeral and read a memorial that I had written.  A lot of it came from my blog entry..with some editing, of course.  It was difficult, but it felt like the right thing to do.  A way to honor who she had been to me and all that she had done for me....to put my fears aside...share my joy and sadness, laughter and tears.  She was an amazing woman, who taught me, molded me and inspired me...I'm hoping to take all the good and carry it with me through my life. 

My grandma spent much of her adult life molding and teaching young people...either her children, grandchildren or great grandchildren.  When I reflect on her life...I find her ability to be patient and her willingness to give us what we needed, then stand back and let us learn amazing.  I hope to keep those thoughts in my mind as I raise my boys.  My nephew Blake told my sister not to be too sad, cause she will carry all the things Grandma taught her with her as she goes through life, so she'll never really be gone...which is so true...I guess Andrea has already done a pretty darn good job of teaching and molding!!!

I've already written about some of my food memories...but another one of the many I have with my Grandma is about her lamb cake.  She would make at least one lamb cake every year...usually one for Easter, but then you could usually find a lamb cake at spring birthday parties.  I never asked her why she started make the lamb cake or where she got the mold.  I don't know if it's something her mother did...or maybe something she got as a wedding gift...I guess I'll never know for sure.  All I do know is that the lamb cake was her "thing"...something special she did for special occasions.  So when I sat in the hospital with her over Easter...I thought about that lamb cake...I knew that I HAD to make that lamb cake!  So two days after she passed...we gathered at my sister's house for that very task.  Now...I also never asked her for the recipe for her lamb cake...I haven't searched her home, but my guess is it's not something she had written down.  So, I searched the internet, and this is the basic recipe that I used:

Whole Wheat Lamb Cake

2 1/4 c Whole Wheat Cake Flour
2 1/2 t baking powder

1/2 t salt

1 1/4 c white sugar

1/2 c butter

1 c milk

1 t vanilla extract

4 egg whites

Grease and flour your mold.  Preheat oven to 375 degrees.  Sift cake flour, then sift again with baking powder and salt.  Set aside.  In a large bowl, cream together butter and sugar until fluffy.  Add the flour mixture and milk alternately to butter mixture, mix batter til smooth after each addition.  Add vanilla.

In a large glass or metal bowl, beat egg whites til soft peaks form.  Fold 1/3 of egg mixture into flour mixture to help lighten it.  Fold in remaining egg whites. 

Fill face side of the mold.  Place the lid on the mold.  Put mold on cookie sheet and bake for 50-55 minutes until you can insert a wooden skewer or toothpick into steam holes and it comes out clean. 

Remove cake from oven, allow to cool for 15 minutes.  Remove lid, allow to cool for another 5 minutes.  Unmold cake and place upright on a platter.  (A couple of the recipes I read said to let the cake cool completely on a cooling rack before sitting it upright, but we had no issues)

Out of the oven...awaiting the cooling process

Lid off!

Unmolded and standing up!

You never knew when you cut into Grandma's lamb cake whether or not your piece would have a couple toothpicks in it.  The hardest part about making this cake seems to be keeping it in one piece.  We lucked out...we only had a little chunk of the bottom of the cake that stuck...we just pulled it out and stuck it back on the cake and you couldn't tell the difference.  Some of the recipes I read talked about cooking it in two halves and sticking it together with icing...but Grandma's mold has steam holes in one side so that wouldn't really work.  My sister Andrea made the icing and my brother in law Chris, the family cake decorator, did the piping.  We used mini M&Ms for eyes and almond slices for the ears and nose.  Here's the final product:

When Grandma decorated it, she just spread frosting over the cake...sometimes she covered the cake with coconut too.  She usually used raisins for eyes and the nose...I think almost anything would work. 

I think you can measure your success in your life by what you leave behind.  I don't mean money or possessions...but the things that really matter...the things that can make the world a better place.  Grandma had seven children, 19 grandchildren and 17 great grandchildren...all who will carry a bit of her a long with them through life.  My goal...to take what she has taught me and modeled for me...and share that with the world.  Her passing has solidified my need to continue to write, to share and to "teach" in my own way...and I will continue to do so in her honor.  I imagine my memories of her will find their way onto this blog quite often and her influence in my life and my cooking will continue to shine through.  Every time I tell my kids "toot toot Malone" or sing them "The Animal Fair", I will remember that I need to continue to be the person that she expected me to be. Hope you find the time to make your own lamb cake!!!!

Life changes...

So...I haven't been blogging the last week and a half because my grandma got very sick...I was spending all my free time in the hospital.  Unfortunately, she had wounds on her legs that wouldn't heal...after several years of battling infection successfully...the infection took over and she passed quietly and peacefully.  It was probably the saddest days of my life thus far...you see, my Grams wasn't just a Grandma...sure, she loved me and my sisters unconditionally like most Grandma's do...but she was different.  First and foremost...she helped my mom deliver all of us at home...which I'm sure helped our bonds become stronger.  Secondly, my dad was not a good dad...I won't get into it all...but my Grandma became our other parent...she stepped into the role without hesitation.  She was one of the few people in my young life who made me feel like she wanted me around.  My grandma had the patience of a saint...and never seemed to run out of the want and desire to teach and mold us.  My mom says she would call and ask for us to come and spend the weekend with her...yes...all five of us!  My grandma helped me learn how to sew, to cook, to swim, to crochet...she taught me about flowers and gardening.  She sat through many dance performances and several randitions of "Andrea and Billie Jo's Water Show"...and she always clapped at the end!!!  She held me and rocked me when I needed it...and held my hand when I needed her support.  My grandma taught me what hard work was...she was a hard worker all her life....and she taught me to never allow myself or anyone else to stand in my way.  She taught me to appreciate all that I had...even if I didn't have a lot of possesions or monetary items....I still had a lot to be thankful for. 
My grandma taught me that giving of myself provides the greatest rewards...she spent her life entertaining and cooking for anyone who would eat!  Here are some of the lessons my grandma taught me:

1. Everything tastes better cooked in bacon fat
2. No recipe can be made "low-fat"
3. If two is good...four is better
4. Always make a ham AND a turkey
5. A meal is not complete without buns...or homemade bread
6. Corn is THE vegetable
7. Every breakfast menu must contain bacon or sausage...sometimes both
8. You must save the bacon and sausage drippings...see #1
9. You can make everything yourself...it's not that hard...it tastes better and it's cheaper
10. There's no alternative to butter...except lard

I'm sure I could go on and on...but you get the drift.  Today I will say good-bye to my Grams...someone who has been there for me every step of the way.  I sit and wonder how I'll make it through life's events without having her to share them with...but I guess I'll still be sharing them with her...just in a different way.  Life changes...sometimes for the good, sometimes it seems for the bad...but there are always reasons for the changes...we just don't know them yet.

"Recipes are for inspiration only!!"

The title of this entry is a quote from my mom...and it's an accurate one at that.  The other day, she told me my baby sister called her to ask for her waffle recipe...my mom's response was laughter.  Why, you ask??  Although my mom has been making us the same waffles since childhood, she can only tell you her "inspirational recipe" and then try to give you an estimation of what she "probably" does when she makes it.  I know I've written before about never being able to make the same thing twice because I rarely follow recipes...which, I obviously come by naturally!!!  Part of starting this blog was so that I could write down what I've made...and hopefully be able to make it again!

When I look at a recipe...I see the good in it...and get rid of the bad.  Whether I replace that bad with things I like..or just leave it out all together...I make recipes my own.  I can pick up any magazine or cookbook and find a recipe I can make into something I like...which is what I encourage you to do with what I post here.  When I write here about what I've made....it's usually an approximation for the amounts I used.  I rarely measure (unless I'm baking...which is why I don't like it much!!)...I've learned pretty quickly about how many handfuls is a cup and what a teaspoon of salt looks like in my palm...it's how my grandma cooks and how my mom cooks, so it's the way I learned to cook too.  So take liberties with the recipes here...if it's not salty enough, add more...need more sauce...add more tomatoes...you get the point.  Part of the fun with cooking is creating...so don't feel like you are stuck to the confines of a recipe!! 

That brings me to today's recipe.  My "inspiration" for this recipe came from an article I read about quick breads.  It had a very simple beginning ingredient list, followed by optional wet and dry mix ins...here's what I made..I'll elaborate more at the end!!


Chocolate Chip Banana Bread with Chocolate Glaze

1 1/4 c whole wheat flour
3/4 c sugar
1 t baking powder
2 t salt
1/2 t baking soda
1/2 t cinnamon
1 c rolled oats
3/4 c chocolate chips
2 eggs
1/2 c melted, cooled butter
1/2 c fat free plain Greek yogurt
1 t vanilla extract
3 bananas, mashed

Preheat oven to 350 degrees.  Grease one 9 by 5 inch loaf pan.  Mix dry ingredients, including chocolate chips in a medium bowl, set aside.   In a medium bowl, whisk together eggs, butter, yogurt, vanilla and bananas.  Fold wet ingredients into dry ingredients until just mixed.  Pour into loaf pan, bake about 55 minutes, until a toothpick inserted into the center comes out clean.  Remove from pan and cool completely.

Chocolate Glaze

1 c powdered sugar
2 T cocoa powder
2 T milk
1/4 t vanilla
pinch of salt

Whisk all together and pour over cooled bread.  Let set 15 minutes before cutting. 

Glaze just poured on

I can assure you that it is delicious!!!!  In fact, I'm eating a large slice while I type this entry and it is good enough to replace any cake you've eaten!!  I bet if you double the recipe and shorten the cooking time, you could make this into a delicious cake for your next family get together!! 

The way this article was written was quite interesting.  It gave you five "flavor choices" pear, apple, zucchini (all shredded and squeezed dry), bananas, shredded carrots.  You add one cup of your choice of the flavor options.  Then you pick your dry mix ins....up to 1 3/4 cups of your choice of dried fruits, nuts, rolled oats, chocolate chips or coconut.  They recommended not using more than 3/4 cup of nuts.  They also had options for the glazes all using one cup of the powdered sugar, making a vanilla been by leaving out the cocoa, using one tablespoon of milk and the seeds from a vanilla bean.  A citrus glaze using 1 tablespoon each of milk and citrus juice and a teaspoon of citrus zest and a cream cheese glaze using 3 tablespoons of softened cream cheese, 2 tablespoons milk and 1/4 teaspoon of vanilla extract. 

It goes to show you, that with a simple starting point with a recipe...your possibilities are endless!!!  I'm sure there are many more options for this recipe...like replacing the sugar with stevia or granulated honey.  Maybe using toffee bits, rolled oats and carrots with a cream cheese glaze for your Easter brunch...or caramel bits, rolled oats and apples with vanilla glaze for a caramel apple bread...or pear with dried cranberries, rolled oats and white chocolate. The possibilities appear to be endless...so experiment, try different things and find what you like best...oh yeah...and let me know what it is!!!  Enjoy!

Back to basics

There has never been a time in our nations history, that food and nutrition were such hot topics amongst almost all Americans...yet ironically, never in our nations history have we been so overweight and suffering from so many diseases related to obesity.  We are a nation filled with fad diets...the most recent I saw reported on the news last night...it was a diet where you ate only lean protein and oat bran during the "first phase"...followed by a second phase where you reintroduced vegetables...a third phase where you added back in fruit and a final phase where you basically returned back to your normal eating habits, as long as you had one day a week where you only at oat bran and protein.  I found it funny that this was a top new story...but then again, Americans do spend about 40 billion dollars a year on diet and weight loss information and products...so I guess the information is in high demand.  You would think as a society, we would eventually figure out that what we've been doing isn't working...no matter how many infomercials filled with people swearing that the latest fad is THE one...the one that's going to change it all...it never seems to work out.  I remember 10 years ago...everybody was amazed and happy that they could eat all the bacon and cheese they wanted on the Atkins diet and there were hundreds of people who were willing to endorse it as an easy and successful lifestyle change...I wonder how many of them are still on it today.  I've always had a problem with diets that make us believe that fruits and vegetables are bad for us...would you feed your children only bacon and cheese??  How about only lean protein and oat bran??  If it's not good enough for your children...then why is it good enough for you???

All these things helped me decide my path.  The scientific research is out there...the fact that getting away from processed foods and getting back to whole foods has great health benefits.  And for those of you looking to lose weight...it only makes sense to get rid of things that have been scientifically proven to cause weight gain, right??  Getting back to the basics...eating food that looks (and tastes) like it does in nature...I've never seen a chicken's nuggets while it's walking around in a chicken coop!! 

So...that leads me to my recipes today...I made a simple roasted radish and radish green salad, baked ham and whole wheat bread. 

Roasted Radish and Radish Green Salad

2 bunches radishes with greens attached
2 T olive oil
2 t balsamic vinegar
1 t salt
1/2 t pepper

Preheat oven to 375 degrees.  Place baking sheet in the oven to preheat also.  Rinse and trim greens and root end from radishes, cut larger radishes in half.  In a large bowl, whisk together oil. vinegar salt and pepper.  Toss radishes and greens in oil mixture until coated.   Place on preheated baking sheet, making sure they are in a single layer. (Depending on the size of your baking sheet, you may need two)  Bake for 10 minutes, until greens are crispy.  Remove greens and cook radishes an additional 5 minutes.  Remove radishes and serve together with greens. 

Cooked greens, just removed from oven

Food Processor Whole Wheat Bread

3 c whole wheat flour
1 pkg (2 1/4 t) active dry yeast
3/4 c plus 3 T warm water (105-115 degrees)
1 T olive oil
2 T molasses
1 large egg
3 t salt
2 T ground flax seed
Add 1 cup flour and yeast to food processor fitted with metal blade.  With the motor running, quickly pour in the water and process for 15 seconds.  Stop to scrape the bowl and then process for another 15 seconds.  Scrape bowl again, cover with the lid and let stand until the mixture has doubled in volume.  (30 minutes to 1 hour)  Add the oil, molasses, egg and salt and process for 15 seconds.  Carefully remove the metal blade and insert the plastic dough blade.  Sprinkle remaining 2 cups of flour and flax seed around the bowl.  Process for 1 minute, then scrape the sides of the bowl.  Let mixture stand for 3 minutes to allow the flour to absorb the liquid.  Process for another 1 1/2 minutes, or until the dough gathers into a ball and cleans the sides of the bowl.  The dough will be very moist, stick and elastic.  If necessary, add a bit more water or flour.  Lightly oil a large bowl.  Scrape the dough into the bowl, turn to coat all surfaces.  Form the dough into a ball.  Return to the bowl, cover it tightly with plastic wrap and let it rise at room temperature until the dough has tripled in volume (1-1 1/2 hours).  Butter a loaf pan, set aside.  Dump the dough onto a floured work surface and pat it gently to remove any air bubbles.  Shape into a loaf.  Place the loaf into the loaf pan.  Lightly cover with oiled plastic wrap and let raise at room temperature until the center of the loaf is about 1 inch above the rim of the pan (about 1 hour).  Preheat oven to 375 degrees.  Remove the plastic wrap and place in oven.  Bake for 30-35 minutes until the loaf is well browned. 

Although this recipe seems long and it has a lot of steps, let me assure you it is quite simple.  I am not a baker...not a fan of baking...and I'm only doing it now because I know that the whole grain bread I make at home will be better for my family.  My mom has always made bread and insists her recipes are easy...which they may be...I'll have to get a couple from her an try them...but I've always hated the kneading and rising..."exact measurements required" part of bread making, but this is a recipe I'd happily make a couple times a week!!! 

I like my ham without any glazes or sweeteners...I prefer the salty taste of ham...so we just bake ours at 375 for about an hour, then slice it.  If you are the type of person who likes glazes, I'm sure you can create some with some fresh pineapple and brown sugar. 

I've found that I'm enjoying my food a lot more the past couple of weeks...I've also found that I'm actually tasting food...not all the stuff that someone has added to it.  I feel great...I'm losing weight...and I know I'm doing what's best for my boys...who could ask for anything more!!!  Hope you enjoy the recipes!!

How sweet it is...

So, I've talked a little here and there about what I'm trying to change...and I've talked a little about how I drew conclusions on what to change, but I realize that I've shared very little of the information that brought me to this conclusion...I'm going to attempt to do that today!!

I'm sure you've all heard the ads,
Lady A: "You're giving your son that popsicle?"
Lady B: "Yeah, why?"
Lady A: "Doesn't it contain high fructose corn syrup?"
Lady B: "Yeah, so?"
Lady A: "Well, you've heard what they say about high fructose corn syrup?"
Lady B: "What, that it's made from corn and is just like sugar?"....
And it goes on...but really this statement is where the commercial can stop.  It's a marketing ploy by manufacturers to make us believe that all the scientific studies that have been published over the past couple of years should be disregarded.  And when you do a google search on "harmful effects of high fructose corn syrup", the link that shows up on the top of the list is from the Corn Refiners Association.  The main page of this website has a quick fact sheet about how high fructose corn syrup (HFCS) is "safe in moderation"...although it goes on to say that there really is no way for consumers to know exactly how much is in a serving of processed foods.  I imagine the Corn Refiners Association have quite a deal with Google to appear as the first result of a search looking for the ill effects of their product.  Luckily, the second link is to a Princeton Study that was done in 2010 on rats.  Here's an excerpt from their findings:
The first experiment — male rats given water sweetened with high-fructose corn syrup in addition to a standard diet of rat chow gained much more weight than male rats that received water sweetened with table sugar, or sucrose, in conjunction with the standard diet. The concentration of sugar in the sucrose solution was the same as is found in some commercial soft drinks, while the high-fructose corn syrup solution was half as concentrated as most sodas.
The second experiment — the first long-term study of the effects of high-fructose corn syrup consumption on obesity in lab animals — monitored weight gain, body fat and triglyceride levels in rats with access to high-fructose corn syrup over a period of six months. Compared to animals eating only rat chow, rats on a diet rich in high-fructose corn syrup showed characteristic signs of a dangerous condition known in humans as the metabolic syndrome, including abnormal weight gain, significant increases in circulating triglycerides and augmented fat deposition, especially visceral fat around the belly. Male rats in particular ballooned in size: Animals with access to high-fructose corn syrup gained 48 percent more weight than those eating a normal diet. In humans, this would be equivalent to a 200-pound man gaining 96 pounds.

Increasing abdominal fat and circulating triglycerides are risk factors for high blood pressure, diabetes, coronary artery disease and cancer in humans.  It's should be no surprise that in the 40 years since high fructose corn syrup became a cost effective sweetener in the United States, that obesity levels have skyrocketed.  It's now reported that over 1/3 of Americans are obese and the numbers just keep growing.  It's also reported that the average American consumes 60 pounds of high fructose corn syrup per year!!  Oh, and by the way...there's also information out there about how the fructose contained in HFCS is the same as that found in fruits...what they fail to mention is that the fiber found in fruits inhibits much of the absorption of fructose in your digestive system. 

Another issue is how your body metabolizes HFCS, studies show that it does not cause the insulin response in our bodies.  Usually insulin is triggered to transport sugars to your cells for energy, but HFCS doesn't trigger this response...this is why you can drink a two liter bottle of pop and not feel full.  Another hormone called leptin, which helps regulate fat storage is also not effected by HFCS.  So what does this mean???  Fructose is the easiest sugar for the body to convert to fat...if it's not triggering your feelings of fullness and satisfaction...you eat more...more fructose is floating around in your body...and your body produces more fat. And to top it all off...there are studies showing that HFCS effects the brain in similarly to narcotics...so not only does it make you fat...you become addicted to it.   

You don't have to look far in your fridge to find HFCS, open the door and look on the shelves.  When I did this, I was shocked to see that almost every condiment I had in my refrigerator door contained HFCS...ketchup, steak sauce, Worcestershire sauce, salad dressings...almost everything.  Once I started digging deeper...I found it in things I never thought it would be in...sausage, lunch meat, pizza crust, yogurt, margarine...the list goes on.  Don't even get me started on the pantry! 

My recipes today have to do with cutting out two of those fridge door staples...barbecue sauce and salad dressing. 

Barbecue Sauce

1 T olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 15 oz can tomato sauce
1/3 c of beer (preferably pilsner or lager)
1/4 c packed brown sugar
1/4 c cider vinegar
2 T lemon juice
2 T yellow mustard
1 t hot pepper sauce

In a medium saucepan, heat olive oil.  Add onions and garlic; cook until onion is tender.  Stir in tomato sauce, beer, brown sugar, vinegar, lemon juice, mustard and hot pepper sauce.  Bring to boil; reduce heat and simmer, uncovered for about 30 minutes or until sauce is desired consistency, stirring occasionally. 

We grilled chicken legs and thighs and basted them with this sauce while it was cooking.  I marinated the chicken for about 2 hours in the following mixture:

1 c water
1/4 c hot sauce
2 T chili powder
1 T cumin
3 T salt
1 T pepper
1 garlic clove, sliced

We brown the chicken on both sides, then began to baste them with the sauce as we continued to flip the chicken. 


Grilled Corn on the Cob

6 ears of sweet corn
butter
salt and pepper

Place each ear of corn in a piece of aluminum foil large enough to completely cover the corn.  Sprinkle each ear with salt and pepper, and a dollop of butter to each corn foil package.  Place foil packages on grill, cook for 5-7 minutes. 

Creamy Coleslaw

1 bag shredded coleslaw
3/4 c real mayonnaise
1/2 c fat free plain Greek yogurt
2 T sugar
1 T cider vinegar
1 T brown mustard
salt and pepper to taste

Mix mayo, yogurt, sugar, vinegar and brown mustard together.  Add coleslaw mixture.  Salt and pepper to taste.  Refrigerate for 1 hour before serving.

You could shred your own cabbage for this recipe...but I found the bagged coleslaw mix on sale, so I took the help from the store!  This recipe would make enough dressing for 1 head green cabbage, 1/2 head red cabbage and about 1 cup of shredded carrots.

In the past couple of days, I've seen recipes for steak sauce, ketchup and even chocolate syrup....they are all very simplistic recipes, that could easily be adjusted for your personal taste preferences.  There are several brands of condiments sold in most stores that do not contain HFCS, so if you don't have the time to make your own...read those labels and make informed decisions!  These two recipes were delicious...much better than anything I've ever bought in a bottle...and they were simple.  If preparing and eating the most delicious food I've ever had is going to make me and my family more healthy...I'd say that's a sacrifice I can make!!  Hope you prepare and enjoy these recipes!!