Joint-Venture

During the first week of this year, Grayson and I set aside time to pray over and plan for the coming year. Looking back on some of the health goals we set, I am astonished.

1. " Veggies in 1 meal a day.
2. 1 Fruit a day." 

 

This morning, just for the fun of it, I counted on my fingers the variety of fruits and veggies incorporated into my breakfast. I had just enough fingers. 10. Five fruits (Apple, Avocado, Grape Fruit, Black berries, Banana)  and five veggies (Red bell pepper, onion, cilantro, corn, spinach). And that's not even counting the vegetable juice in my smoothie, which is comprised of 6 additional vegetable juices. And, possibly best of all, this came naturally to me. My thought process was not,

"Hmmm, I need to eat this amount of fruits", or "how can I squeeze in a serving of vegetables?"


It was,


"Hmmm, that sounds good!"

A study done by the American Journal of Clinical Nutrition found that "when participants were encouraged to eat more fruits and vegetables, they consumed 40 percent fewer calories (down from 2,594 to 1,596) without increased hunger" (The Flexitarian Diet, Dawn Jackson Blatner, RD, LDN) The key word here is "encouraged", not forced, not tricked, not deceived, not pressured--but encouraged.

God has brought us a long way. A long way since January, and a long way since I began praying over our health and nutrition desires three years ago.

A good friend recently asked me how I encouraged Grayson to eat healthy with me. My reply to her was, "Pray. Don't push, don't prod, don't nag. Just pray. It may take time, but during that time, just pray." I could even attest that Grayson has been the one to encouraged me in implementing a healthier way of eating in our home. Yes, it has been a prayer on my heart since we married almost three years ago. However-- and I am so very grateful for this-- it has very much so been a joint venture.

I am blessed--very blessed--with a husband who values my values. He is incredible. These past three months (have we really been eating this way for only three months?!) have been a great journey and transformation for the both of us. Grayson has been in stride with me every step of the way. He has not complained. He has not murmured, not even when it takes 5 more minutes before we can eat because I am taking countless photographs of our dinner from every angle, just in case it turns out tasty enough to blog about... Even my experiments in the kitchen which ended up on the "never again" list, he tried with enthusiasm and offered his constructive (and gracious) criticism.


We both agree that the primary thrust of this venture was gaining knowledge. We learned together. Together we watched documentaries and read articles. Together we began to grasp the grave danger (literally) of an unbalanced and careless diet. Together we were convicted of our responsibility to take care of the bodies God has given us for this time; to more able serve Him with them. Together we discovered the great benefits of placing thought, consideration, and intention behind what we put onto our plates. Together we began to turn what we were learning into a new lifestyle, and together we are reaping the benefits of doing so!

I'll spare you another list of the health benefits we have gleaned thus far, although they continue to increase as our waistlines and fatigue decrease! One benefit I will mention, however, has been the unity Grayson and I have shared in this adventure. I have not once felt as thought I am the nagging wife trying to shove veggies down my family's throats. He encourages me. I encourage him. We share in the experience.

Nutrition is a passion of mine, a driving interest God has placed inside of me. During the past few months, I have deeply appreciated my husband giving of his time, interest, and energy to delve into my passion with me, and see it transform our family.  Gray does not simply humor me. He is truly involved. For the most part, I am the one shopping and cooking, but he is there right beside me at the farmer's market. When I ask him giddily to watch the newest "food documentary" with me on Netflix, he gladly joins me on the couch. He listens and offers his thoughts as I read him excerpts from books and magazines. He even shares health articles with me. Our conversations around our health are not one-sided. He offers his opinions, his ideas, and what he would like to see in our grocery cart and on our plates. He proof-reads and offers helpful suggestions and ideas for my blogs. He enables me to pursue better health for all of us. He is a leader, he is a partner, he is a friend. In every aspect of our marriage. Yes--he's a keeper!

Warm Spinach, Tortellini and Sausage Salad

• 5oz fresh salad greens (We used spring mix and a Chinese bok choy mix)
• 2-3 oz fresh organic spinach
• 3oz summer sausage or dry salami
• 10oz fresh tri-color tortellini
• All-natural Italian salad dressing 

1. Wash and dry all of your salad greens and spinach (keep spinach separate)
2. Cook tortellini to al dente, according to package
3. Heat 3 tablespoons of Italian salad dressing over medium-high heat in frying pan
4. Thinly slice sausage
5. Add to frying pan cooked tortellini and sausage, saute until tortelini begins to brown, get some good color on it!
6. Add to pan spinach, saute and stir only until spinach is warm and begins to wilt. Remove right as it begins to wilt.
7. Place your fresh salad greens, along with your sauteed mixture into a large bowl. Toss with some more Italian dressing, just to coat.
8. Enjoy with fresh bread!

Because "Our health is worth it"

I hope that thus far in my blog I have been able to convince readers that eating real food does have noticeable, measurable benefits to one's health. Besides the obvious benefit of weight loss (I have lost 7 pounds, and Grayson has lost 10), there are also the benefits we have reaped in our energy levels, focus, vitality, and relief of chronic soreness, among others! However, among all of these positive results from our new way of eating, there is one nagging question:  what damage has been done to our wallet?

Yes, shopping for real, all-natural or organic foods can certainly take its toll on the checkbook, but only if you neglect to do some research and comparison. Only if you fail to know what your willing to pay for certain products. Only if you settle to pay full-price for most or all of the items in your shopping cart. Only if you, out of not knowing what else to do, walk through Whole Foods and restock your entire pantry and refrigerator in the name of health.

This would all be a mistake. And so, I offer some of our own numbers for thought. Before embarking on this real-food extravaganza, Grayson and I spent an average of $85 per week on groceries for the two of us. In the beginning of February, I made it my mission to conquer the art of couponing. Anything I could buy next to free by combining store sale and coupons, I would. Even, dare I admit it, packages of Chips Ahoy cookies. As I continued to coupon, I would come across a coupon from time to time for a natural or organic product. As well, I realized that my frequent-stop market (Pick N' Save) was placing their store-brand organic products at ridiculously low prices to advertise them. I often find organic varieties on sale cheaper than their non-organic counterparts. With each trip to the store, I returned home with more unfamiliar yet intriguing natural and organic items.


At this same time, Grayson and I were watching various documentaries about how food is done in America, as well as researching for ourselves this movement towards a healthier way of eating. What we were learning began to transform the look of our shopping cart. As a wife and mom, I realized that what I bring home from the market (or don't) will be the biggest influence on my family's eating habits and health.


As our grocery cart began to transform, our budget began to waver. I approached Grayson and let him know that we were spending more ($100 a week on average) on our groceries, and asked him if this was alright. To my pride, he replied, "Yes, our health is worth it." I truly love this man!

We have placed our health as a priority, all the while praying that we are faithful with the finances God provides for us. Each time I go shopping, I pray that I will be faithful with the money Grayson works so hard to earn.

As we transitioned more and more into natural and organic foods, my couponing efforts began to wean. However, I have recently discovered that the couponing craze is catching on in the real food world! I have been researching into various outlets for natural and organic food coupons (See my list of resources at the bottom of this post), and have been pleasantly surprised with my findings! Just today I completely revitalized my coupon book. As I do monthly, I threw out all of my expired coupons, but also this time, anything for food less than stellar for our real food diet. A good deal is indeed no good if it takes a toll on our health. I jumped on my laptop and began to print, and boy oh boy did I print! I re-stocked my coupon book with coupons for natural and organic products, some which we have already tried and some yet unfamiliar. One thing I have always appreciated about couponing is that it allows and encourages us to try new products and foods, because we can get them at a fraction of their full price. In the realm of natural and organic foods, this is a huge help in trying things we have previously been leery of, or completely unfamiliar with.

But alas, another wrench was thrown into the works. The Farmer's market. It's as if I'm learning to shop at a whole new market (because I am...) And so my current goal is to transition to a routine of our weekend visit to the Farmer's Market for fresh, local produce. As well as one visit to Pick N' Save during the week for our other essentials, a mid-week replenish of fresh produce, and to take advantage of sales and coupons. The ultimate goal:  to do this all on an average of $80-$90 a week for groceries. It is doable, I am certain.

Ginger Carrot Oat Muffins

Eating real food is, in general, more expensive than fake food. The pervasiveness of high fructose corn syrup in cheap, nutrient-empty foods is a classic example of this. While I searched for natural mayonnaise in the market last week, Grayson carried out an experiment. He turned around each bottle of Bar-B-Q sauce, and he found a direct correlation with price and the prevalence of high fructose corn syrup. The lower the price, the more high fructose corn syrup. Literally, as the price increased, the syrup found itself lower and lower on the ingredient list, until it vanished. It makes perfect sense to me why eating real food is "more expensive". It is real. If you want to pay less, buy fake food.

However, is it really necessary to break the bank at Whole Foods, handing every last penny to the crunchy granola, dread-lock cashier behind the register? Is breaking the bank all a part of the organic movement? It does not need to be. There is always a balance. We must take care of ourselves. We must be faithful for both the health and finances which God has given us. Paying a little extra is definitely worthwhile for our health. Paying a lot extra is not necessary. It is a game to me, an art form, and one I am eager to pursue for the well-being of my family.


Spring Turtles with Asparagus, Onion, and Ham

(This dish is delicious. Try this one)
$ 6.25 for entire dish (4 servings)
$1.56 per serving

•  1 medium onion
• 1lb asparagus
• 2 thick-sliced slices of deli ham
• 1tb real butter
• 3tbs real French dressing (white, not red)
• 1 cup chicken stock
• 1 & 1/2 tbs white flour
• garlic salt
• black pepper
• additional seasoning (I used dried dill)
• 20 oz fresh tortellini
• 3 oz freshly shredded Parmesan

1. Grab both ends of your asparagus spears, bend until they break at their natural breaking point. Wash and cut into 1-inch pieces. Chop your onion. Saute onion and asparagus in a frying pan over medium heat until tender (8-10 minutes). Stir occasionally to keep from sticking.
2. Cut your ham slices into 1-inch squares. Add to pan. Saute for 2 minutes.
3. Bring water to boil for tortellini
4. Add to your frying pan butter, french dressing, and 1/4 cup of your chicken stock. Season with garlic salt, black pepper, and additional seasoning. Stir, then let simmer for 5 minutes.
5. Cook tortellini per package instructions
6. Dissolve your flour into remaining 3/4 cup chicken stock. Add mixture to pan, reduce heat to medium-low. Stir without ceasing until sauce begins to thicken. It will continue to thicken as you stir. Cook until your desired thickness. 
7. Mix cooked tortellini into sauce.
8. Top with freshly shredded Parmesan

Ginger Carrot Oat Muffins
(Adapted from this recipe) 
Mix:

• 2/3 cup organic apple sauce
•  1/2 cup organic sugar
• 1/4 cup honey
• 1 egg
• 1 tsp vanilla
• 1 & 1/4 cup shredded carrots

 Combine:

• 1 cup whole wheat flour
• 1 cup quick oats
• 1 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 3/4 tsp ginger
  

 Blend wet and dry ingredients
Fold in 1/2 cup salted sunflower nuts
Spoon into muffin papers in muffin tin
Bake at 400 degrees for 14 minutes (until toothpick comes out clean)

If you have a little one under a year old, as I do, you can omit the honey and sunflower nuts. Follow recipe otherwise as stated. Spoon batter into a couple of cups for little one.  Add honey and sunflower nuts to the rest of your batter for regular muffins. Just mark little one's muffins so you know which are safe for him or her!

These muffins are fantastic the day they are baked. Good the day after. Worthless after two days. As Grayson told me, "Real food is always best fresh"

 


Great places for printable natural and organic coupons:



Good Harvest Database

Mambo Sprouts
Common Kindness
A Thrifty Mom Organic Coupon Database