Catch that Sack of Potatoes!

Grayson and I were settled into a comfy couch in the foyer of our church watching the sermon on a television. This is where the parents of babies sit. Here there is no fear of if, or when your little one will stir, scream, or express gastric discomfort without shame. Zeke was two months old, sleeping dead to the world upon my chest. When you have a newborn, you meet a whole church of new people. They are drawn to the tiny toes, fuzzy head, and bright blue eyes. A gentleman approached us and commented, "I loved the 'sack of potatoes' stage, when you can set them anywhere, and know they will be in that exact location when you return. They just lay there, like a sack of potatoes."

Well, my little sack of spuds has developed some mobility, and speed to go with it! Just to get him dressed in the morning is much like the breakout of a war. I maneuver a little onesie over his head, and guide his squiggling, fighting arms through the arm holes. All the while he is screaming, crying, and twisting his little body in every direction. Every few moments he wiggles out of my grasp, quickly gains his balance on his knees, and makes a run for…or, crawl for it…out the door. I catch him, lay him on his back, and we start all over. It causes me to consider—is this how God views His children? We scream and twist and war with Him, thinking our way is superior to His, until we finally squirm away and book it to, and out of, the doorway. Only God doesn’t snag us back and hold us down as He makes us obey. No, He waits patiently until we realize we are lost without Him, and His desire for us is always, after all, the best for us. He is our Father. Suddenly that actual sack of potatoes sitting on my hutch in the kitchen seems so, well, obedient! I’m considering allowing Zeke to wait out this phase in his pajamas.

A few weeks ago Grayson and I were in search of some potatoes to go along with our dinner. Potatoes are one thing I have been trying to buy organic, knowing that they are vigorously sprayed with pesticides. As I walked out of the market $3 poorer, I felt slightly defeated that I carried only 3 potatoes in my hand. Who ever said eating real food is cheap?

Eating real food, however, does not need to break one's wallet. One of our goals in this endeavor is to figure out how to eat real food in an affordable way. Last week I walked through the doors into my favorite market to find, right in the middle of the produce section, sacks upon sacks of beautiful organic yellow potatoes marked on sale to $2.48 for a 3-pound bag! 

Waiting for my turn in the checkout line, I found this little gem: The Turbo Cabbage Soup Diet. Lose 8 pounds a week! With the changes Gray and I have made to our diet in the past 2 months, I have lost 6 pounds, and all while eating delicious food. Food that we look forward to eating. A diet should not be primarily focused on what not to eat, but instead, the great plethora of foods that God has given us to enjoy! Simply transitioning into a real food diet has already, in only two short months, been proven worthwhile. It dawned on me today that I have had no stomach problems for the past two months. I used to experience stomach pain every few weeks, lasting for about a week. As well, Grayson was taking supplements to aid his joint pain from roofing. His knees were being destroyed by his hard work. He has not taken a supplement in at least a month, as his joint pain has greatly subsided. I praise God for that, because at the outset of this all, seeing Gray relieved of his joint pain was one of my greatest desires and motivation, but it was also daunting. We realize that these claims are not solid proof that real food has healed us. However, we feel better. We have more energy and focus. We have lost weight. We are really enjoying what we are eating. Let's see a cabbage soup diet do that!

Many of our dinner dishes begin in my mind at breakfast. They sprout from a small idea, and transform throughout the day as I look at various recipes, taking ingredients and techniques from each and transforming them into a new dish. I figure out what produce we have on hand, and how to make it the star of our dinner. Yesterday it was Organic Yellow Potatoes and Organic Kale.

A Tale of Kale

The first time (and last time, until yesterday) I made kale, it was in a meager attempt at health. You see, this is not the first time Grayson and I have tried to be healthy. The difference is stark, however, between prior attempts, and the journey we find ourselves on now. Before it was nothing but rules created by improper understanding and motive. Eat vegetables. Ok. What in the world is kale? 

 I steamed some of the curious green stuff up, and we mixed it into some off-brand boxed macaroni and cheese. Please note that this attempt was much different than the White Pepper and Dill Macaroni and Cheese with Arugula, Spinach and Mushrooms which I highlighted in my last blog post.

Needless to say, this attempt at kale was a huge flop. It ended up in the trash bin, and we haven't touched kale since. This experience with kale left we somewhat intimidated of the green. Recently we have been hearing more about the health benefits it offers, and so with a coupon in hand, I decided to give it another try.

Kale is somewhat unique in that many of its health benefits come into play as it is cooked, compared to eating it raw. Research is supposing that lightly steamed kale eaten regularly in one's diet, through its ability to bind bile acids, has the ability to lower the risk of heart disease and some cancers. I have also been adding some raw kale into my smoothies, which definitely gives them a  more "green" flavor, but one I really don't mind. In fact, I enjoy it!

Fish, Potato, and Corn Chowder with Kale

Ingredients:

• 1.5 lb organic yellow potatoes (skins on)
• 12oz frozen corn
• 3/4 lb organic curly kale 
• 1 medium onion
• salt, pepper, and additional seasonings of your choice
• 3 cups stock (vegetable or chicken) home made is always preferred
• 1 and 1/2 tbs real butter
• 1/2 cup milk
• 1/2 lb white fish (I used 2 tilapia filets) cut into chunks 

1. Wash, chop, and boil potatoes until fork tender.
2. Wash your kale, and pull the leaves off of the stem. Chop. Place into a casserole dish, add about an inch of water, and steam in the microwave for 2 minutes. Cool and then drain the liquid. (Don't attempt to cook the kale with the potatoes, I hear the kale flavor is too strong, so it is best to cook separately.)
3.  Saute onion (no oil needed) over medium heat until tender, then add your boiled potatoes. Saute about 5 minutes, adding a little of your stock if the mixture gets too dry.
4. Add your corn and butter. Add 1/2 cup of your stock, salt, pepper, and any other seasonings you desire (I used a Tuscan seasoning blend). Cook over medium high heat for about 10 minutes, stirring occasionally. Add more stock if the mixture gets too dry
5. Remove from heat. Puree half of your mixture, along with your remaining stock and the milk, in a food processor (or blender) until smooth. Add liquid slowly, adjusting the amounts to your desired consistency.
6. Note: You really do not need to add dairy to this recipe. Omit the butter and milk if you desire. Simply replace the milk with additional stock. The potatoes are what gives this chowder its creamy texture, the milk simply adds a little richness.
7. Add the rest of your potato mixture to the food processor, and pulse once or twice, until you have your desired, chunky chowder consistency.
8. Pour your mixture into a pot. Taste, and add more seasoning if desired. You may need to add some more salt at this point. The potatoes make for a starchy taste and salt compliments it well--just don't go sodium crazy. 
9. Add your steamed kale and raw chunks of white fish. Cook over medium heat for about 10 minutes, until fish is thoroughly cooked.
10. Always, always, always enjoy soup with fresh bread!

I just walked into the kitchen and Grayson told me, "There are two tests to whether or not a food is good. The primary test:  if it is eaten. The secondary test:  if the leftovers are eaten." He told me this as he polished off a bowl of leftover chowder. It's amazing to think that diet crazes in our society tell us we can lose 8 pounds a week by eating cabbage soup everyday. I have lost 6 pounds, have more energy and focus, and clearer skin, just to name a few benefits of our new way of eating. All while eating foods like this recipe, with some fresh bread and real butter! I'll opt for real food, and variety, thank you!

A Smooth Transition

When I was sixteen years old, I embraced a vegetarian diet for a year and a half. The greatest irony of this decision was found in the fact that I have a great distaste for raw vegetables. Throughout my entire stint of being a vegetarian, I ate only a handful of salads.

Grayson and I love good food. If this transition to a healthier diet did not include tasty food, I have large doubts that we would ever consider such a pursuit. One of our great motivators in this quest is the delicious food we are eating. I believe that so many diets fail because they neglect a very vital motivator:  the enjoyment of what we eat. I still have a moderate aversion to raw vegetables. They are simply foreign to me; the essence of their flavors are unfamiliar to me.  Instead of forcing myself to eat them, I am finding creative ways to incorporate their flavors into what I eat every day, with the ultimate goal of enjoying them for themselves.

And so, to smooth the transition, I have been adding the flavors of raw vegetables into something I enjoy everyday:  Smoothies!

Smoothies are an art. Throw together whatever juice, fresh fruit, and frozen fruit combination you have on hand, and see what comes of it! Today’s selection yielded a refreshingly tart concoction.

Minty Raspberry Smoothie

6oz 100% Vegetable Juice

2oz 100% Orange Juice

Small handful of fresh mint leaves

Medium handful of raw spinach

½ banana

1 baby banana (These are very sweet and delicious!!)

½ cup frozen mango chunks

½ cup frozen raspberry chunks

Adjust amounts of juice and frozen fruit to your desired consistency

The beauty of smoothies is that they are a very simple, fun, tasty way to incorporate fruits and vegetables into your diet. The blender does not muddy all of the flavors. Instead, each ingredient offers its own personality. The star of this smoothie really is the combination of tart raspberry and fresh mint. The baby banana offers a very sweet addition and smooths the consistency. Spinach gives it a beautiful color and mellow flavor. The vegetable juice contributes just a bit of spice. My one foundational rule for smoothies is this:  use only pure, healthy ingredients. This means no ice cream, and no flavored yogurt. In fact, I skip the yogurt entirely by adding a banana for smooth consistency. Also, avoid ice cubes as they only take up volume. Replace them with frozen fruit (make sure there is no sugar added to your frozen fruit...)

Parent's magazine recently printed a couple of conflicting articles concerning the incorporation of vegetables into children's' diets. One article argued that an effective way to get your child to eat vegetables is to puree them into a paste and mix them into foods which your children already like. The next article argued to the opposite:  children should be offered vegetables, and taught to appreciate and enjoy them. I must say that the first article maddened me. What will my child think if he sees me squeezing slimy green spinach goo into his lunch? If I teach my children that to lie is very hurtful and has great consequences, then I cannot give them any reason to feel I am deceiving them. I do think that there is a place for pureeing vegetables, if they are to somehow enhance the meal. In fact, my mother-in-law gifted me a cookbook which is based on this technique, and I have found some very tasty recipes in it. However, if the goal of pureeing vegetables and mixing them into a meal is to deceive your child into eating "well", I whole-hardheartedly disagree with the approach. If I add pureed vegetables to meals, I want my children to help me, and to understand and see why this technique betters the flavor and nutrition of our dish.

It is very important to us that our children know what they are eating. This will help them to make knowledgeable decisions about what they do and do not consume. We want our children to enjoy good food. We want them to grow, taste, discover, and appreciate food.  I don't want my kids to view vegetables as foreign or "icky". Rather, I want to prepare vegetables in such a way to showcase the creativity which God has given us through the food He sustains us with.

This is not a difficult task. I am finding that it is much more simple--and fun--than I imagined to make vegetables the star of our meals. Some meals take more time than others, and that's fine with me. I am very, very okay with giving of my time to ensure my family eats nutritious meals that they enjoy. In fact, I count it as one of my ministries to them. I am finding, however, that it can also be done quite simply and quickly.

Grayson had a lunch meeting at church today. And I decided that since he was getting a special lunch, I would also. Boxed Mac N’ Cheese. Yes—you read correctly. Boxed Mac N’ Cheese. Let me preclude this by saying we do not make it a habit to eat boxed or packaged meals in our home. We cook from scratch as much as possible. However, in 15 minutes I was able to put together this wonderful, healthy lunch.

White Pepper and Dill Macaroni and Cheese with Arugula, Spinach and Mushrooms.

1 large handful of raw spinach

1 large handful of raw arugula

6oz raw mushrooms

Wash, pat dry, and chop the above ingredients. Place them into a skillet and sauté over medium heat with some white pepper and dried dill for about 5 minutes, until the greens are wilted and the mushrooms are tender. Don't add oil. These veggies release their own moisture to cook in. Drain the extra liquid once they are cooked.

Mix your cooked veggies into a prepared box of organic mac n’ cheese. Make sure whatever boxed mac n’ cheese you buy has only natural ingredients, and prepare it with minimal butter (always use only real butter, none of that hydrogenation oil junk...)

A "Healthy" Dose of Fear

For those of you who came to know Christ as your Lord and Savior as a child, you may identify with my first motivation to "pray the prayer":  a great fear of Hell. Growing up in church, I had heard the stories of this fiery, dark, lonely existence, and would do anything in my little 4-year-old ability to avoid this scary place. And so, when my parents explained to me that all I had to do was pray and ask Jesus to forgive my sins, I was all in! Of course, as the years went on, and I came to know more and more about my Savior, I realized (and continue to realize every day) the great benefits of knowing Christ, and living life in His grace! Fear is not the best motivator, and there is so much more beyond avoiding Hell. For my past, I am forgiven and freed from wrong done. In my present, I am forgiven and freed to live an abundant life, always accepted in Christ. For my future, I am forgiven any sin I will ever commit, and freed in the knowledge that I will be with Christ in eternity!

 I have found that the same analogy can be applied to Grayson and my journey for health. This all began with fear. It started with viewing a few documentaries on health and nutrition.("Food Inc.", "Forks Over Knives", "Fat, Sick, and Nearly Dead", "Food Stamped" to name a few). As we viewed these, the reality began to sink in of how great the effect is on our lives from that which we eat, or don't eat. And so, in fear of cancer, heart disease, diabetes, auto-immune diseases, obesity, chronic fatigue, and other illnesses often caused by poor nutrition, we set out on our journey. As I have explained before, I fully acknowledge that a poor diet is not the sole offender or cause of these diseases. The world is fallen. People become ill, sometimes even very fit and healthy people. I also acknowledge that a wholesome diet on its own will not protect us against disease. God protects my family, and may His will be done in our lives. As we live in His grace, we accept whatever may come our way in full appreciation of His sovereignty, love, grace, and promise of an eternal future with Him! However, I do firmly believe that a nutritious diet and exercise can indeed improve our quality of life, and ability to serve one another and the Lord.

I have a chronic disease which developed in my body simply by fluke. My immune system, at some point, became a tad bit confused. It caught a glimpse of my adrenal glands, and mistook them for a foreign object, set its little lasers and it, and pow! Non-functioning adrenal glands not only means that my body produces no adrenaline; adrenals have a much broader job than only adrenaline. And so, beyond an absence of adrenaline, I experience various symptoms on a day-to-day basis. The most prominent of these is fatigue. Now, for a mother of an eight-month-old, a healthy energy level is a must. Since we have begun adapting our eating and exercise, I have experienced a notable increase of energy. Eating well and exercise cannot in itself guard against chronic illness. It cannot correct my chronic disease. However, it can help us to thrive in whatever health we encounter. It will keep us well even when unwell. And hey, it does give us a better chance against chronic illness.

Our journey for health has moved beyond initial fear of disease and premature death. We are learning, and experiencing every day great benefits of eating nutritiously, and exercising. Beyond an increase of energy,  I have lost 5 pounds, have healthier skin, and have much better focus and alertness.

One of the most helpful things we have done to transform our diet is introduce a lot more fresh produce. At the market on Saturday, as I glanced over our items on the checkout belt, I was very pleased to realized that the bulk of our purchase was twisted into many little produce bags. Instead of trying to fit more veggies into our recipes, we are instead fitting our recipes around our veggies. We buy whatever produce is on sale, and then figure out what to do with it, and before it sits on the counter too long! It is a challenge, and one I am enjoying. I hate to waste food, and so it is my mission to use up our produce before we have to toss it. This is causing us to rethink how and what we cook.

Although many of our recipes are vegetarian, we have not (and do not plan to) eliminate meat from our diet. Take, for instance, last night's dinner. It is rare these days that we base a meal around a protein. However, during our family date on Saturday, we were browsing through Whole Foods, and noticed that they had all-natural, hormone free whole chickens  on sale. We have never cooked a whole chicken, sadly. And so I introduce to you, Pat!

Now, I can take absolutely no credit for this delicious-looking bird. I was a bit intimidated by the task of cooking a whole chicken. And so instead, I handed the job over to a wonderful chef I know, the one who taught me most of what I know in the kitchen:  my husband! Yesterday afternoon Grayson brined the bird, and and then rubbed it with a Tuscan seasoning,  Herbes de Provence, and garlic. He placed Pat into a pan with some onions and fresh orange slices. We set out on our family walk. About a hour and a half later, we walked back into our home and were met by a indescribable, magnificent aroma! It was Pat! We served him up with some sweet corn and organic potatoes.

My husband is a brilliant man.

The Family Whom Dines Together....

We have certainly gotten our use out of our espresso machine this week!

 

Grayson's little brother, Caleb (13) and sister, Erika (11) came to stay with us for the week. Grayson is the oldest of five children, I am the youngest of three. Needless to say, I have not a clue what to do with two adolescents... When mom first asked if we were interested in taking them in for a few days, I was struck with equal amounts of excitement and fear. Zeke and I enjoy our peaceful mornings, and routine days. I would have to be flexible, which, I'm not always too good at.

One of my first questions:  what would I feed them? What would they eat? How could we adapt and balance our healthful eating around two additional mouths?

The morning before they arrived, I set out to the grocery store with an exceptionally detailed grocery list. Extra lunch meat. Cheese. During the week I had baked and froze a couple bags of wheat rolls we could use for sandwiches at lunch. String cheese, kids like those, right? Juice boxes--lots of juice boxes. Plenty of fruit for snacks. And my ultimate mission: healthful dinners.

Monday evening Erika helped me broil some sea salt broccoli for our Fontinella and Nutmeg Whole Wheat Mac' n Cheese, which we served with some straight-out-of-the-oven wheat and herb demi loaves.

My prayer this week was that I would take advantage of this time to get to know my brother and sister. It would take surrender of my schedule, and the embrace of an exhausting week (which we are now recovering from...) It was strange to think that C and E were only 7 and 9 when I met them. This family, my family, I have known only 4 years, and they have become my own. This week, I was able to spend precious time simply taking in who Caleb and Erika are becoming, by the grace of God and His work in their lives. God is teaching me how truly important and priceless family is, and I am learning to cherish every visit we have with our families, and use those times to make memories, and have meaningful conversations.

Now, don't get me wrong, although I took a break from my normal weekly tasks and schedule, we did get a lot done this week. For goodness sake, I had 4 extra hands around the house! Hands for sweeping, hands for washing, hands for scrubbing, along with extra sets of arms for holding Ezekiel, and extra eyes to watch him. And with his discovery this week of the kitchen cabinets (amongst other things) I needed those extra eyes for watching!

Tuesday evening was simple. Pizza. I mixed, kneaded, and rolled the wheat dough that afternoon (as well as stuffed the crust with some mozzarella!) E helped me top it with sauce, green and red peppers, mushrooms, broccoli, mozzarella, herbes de provence, and some pulled rosemary chicken which we slow cooked all day.

This week caused me to consider some healthy habits we need to set early in our family. Right now, dinner is relatively easy to enjoy together, as Gray and I eat once he returns home from work, and Zeke is either napping, playing, or sitting with us at the table, in his high chair. Having an additional two kids this week, even with the lax schedule we followed, made me think about how things may become a little more complicated as we (eventually) add more children to this mix. It has been proven that children who eat at least five meals a week with their family are more than 50% less likely to have substance abuse problems. (Dr. Elena Poveda, Journal of Epidemiology and Community Health). It is a crisis and shame today of our society that families do not dine together. Dinner is an opportune time to share prayer, life, conversation, fellowship, stories, experiences, culture, and dreams together. Our family will share dinner together. It is too important to pass up.

Wednesday was Pulled BBQ Pork and Sweet Potato Wedges.
In the morning, after our long walk through the park, we came home and placed 2 pounds of pork loin in the slow cooker, covered it with half a jar of picante sauce, half a jar of zesty BBQ sauce, and topped it with a chopped green pepper. Eight hours later, pulled and soaking in some more BBQ sauce, it was ready to adorn our fresh wheat Sally Lunn rolls (adapted with wheat flour and local honey). I had found some organic sweet potatoes at the market, which I peeled, wedged, tossed in chicken stock, and dipped in a mix of bread crumbs, steak seasoning, salt and pepper, then baked at 425 degrees for about a half hour.

Ezekiel also tried some new foods this week as we introduced him to various spices. He thoroughly enjoyed our leftover sweet potato wedges for lunch the following day, as well as some whole wheat pasta with sweet corn, white pepper, and dried basil.

Thursday Morning I broke out the blender and whipped up my first ever batch of Norweigan pancakes (a perfect balance between a pancake and crepe). The kids and I wrapped them around some organic apricot, strawberry, and blackberry jams, and topped them with a shake of powdered sugar, and some fresh strawberries. Now, my husband, who is very fond of anything resembling a pancake, especially when it comes from his Norwegian heritage, was a little upset when he found out I decided to try this recipe on a morning he had to work. And so, my first ever batch was quickly followed up by my second ever batch, and driven over to my hard-working roofer. A warm batch of Norweigan pancakes with a side of Dayquil was just the thing my sick hubby needed to brighten his day.

 Thursday Evening we were excited to have mom and dad return, not just because they were picking up the kids....but also because we wanted some time to visit with them! Thursday evening I found myself greatly exhausted and exceedingly enriched by a week spent getting to know my brother and sister. Although we were excited to embrace our "normal", and re-enter into our consistency (little man had hardly napped all week in anticipation of play time with his aunt and uncle...) we were definitely sad to see them head home. As well as a bit tired, I was also done cooking. We opted for a deep-dish, Chicago-style pizza from downtown, which, when it arrived, we realized it could probably actually feed our entire downtown...






The dinner table is a place in which children come for consistency. They are reassured by it, met by parents who anticipate their arrival, and meet them where they are at. The dinner table is a safeguard against a private life apart from parents, against loneliness, against unhealthy eating habits, against busyness, and against eating disorders. The dinner table creates an oasis, a place where a child comes and embarks on culture; a meal made by hands that love them, prayer which protects them, and conversation which inspires them. Family is an incredible thing, one we often don't realize. It is unique. It is consecrated, a gift from God, with which in turn we glorify God. It is an avenue by which we grow. It is a refuge in which we restore. God gave it. Let us preserve it, nourish it, and cherish it-- our family.

Norwegian Pancakes

(This recipe taken from "Twist It Up" by Jack Witherspoon)

Next time we will try substituting wheat flour and soy milk 

Beat together in blender:

• 3 Eggs

Add and beat on high until smooth:

• 1 and 1/2 cups milk
• 1 cup all-purpose flour
• 1 ts sugar (organic cane if available)
•  1/2 ts vanilla

Heat skillet over medium heat, spray with non-stick spray. Pour 1/4 cup batter into pan, swirl to coat. Let sit about 30 seconds, until bubbly on top. Flip with metal spatula. Cook for an additional 10 seconds. Remove from skillet, and place on plate in warmed oven. Lightly spray skillet with non-stick spray between every pancake.

Once your pancakes are finished,  place some organic or all-natural jam along the center, roll, top with powdered sugar and fresh berries.

It was bound to happen....my McDonald's post.

I was watching a documentary on the McDonald's corporation, and they were interviewing the head chef in charge of menu innovation. He was raving about some of the creations he has added to the McDonald's menu, a Fruit and Yogurt Parfait, and the Snack Wrap. Now, I do appreciate simplicity, but come on! This is more silly than simplistic.

They than shot a scene of taste test panelists. Each panelist was given three burgers. Two of the burgers had McDonald's seasoning, the third burger had a new supplier's seasoning. They wanted to see if the panelist could tell the difference, for consistency's sake. As I watched them eating "burger after burger" (as the documentary explained), I thought to myself, "Hmmm, I sure hope their job comes with health insurance!"

I did find it interesting that as they shot scenes in the test kitchen, there really was some tasty looking food! However, none of it makes its way into the restaurants... The head chef explained that, "You're going to see things that maybe haven't been around. Lemongrass! Is that out of the realm? I don't know. It's going to be whatever our guests are asking for. We're going to listen to them, and we're going to develop with them, and we're going to be very 'guest-centric'". Sir, if someone is walking into McDonalds, they are looking for a burger, fries, and perhaps a milkshake.

Most of the best food I have had has been those times I try something I am wildly unfamiliar with. It is not only a new taste, but a whole new experience! Recently some good friends treated us to a cooking demonstration by the Head Chef at the Mason Street Grill in Milwaukee. He showed us how to prepare School Teacher Bass with Manila Clams, Washington State Mussels with Wine and Herbs, and Fried Oysters with Preserved Lemon and Fennel. Now, I give full credit to my husband for teaching me to eat and enjoy seafood. However, I had never had any of these offerings before this occasion. Everything I placed into my mouth was absolutely delicious! Fennel! I could have eaten a whole plate of it by itself. In fact, I think I might have. And clams! Oh my goodness, clams! I'm still trying to work out how to fit more seafood into our grocery budget, and we will get there. I'm determined to have a healthy helping of clams in our diet.

Today, McDonald's largest burger, the double quarter-pounder, offers 500% more meat than their original burger created in the 1950s! Their largest serving of french fries has increased by 250%.  Although, McDonald's portions are still smaller than Burger King and Wendy's. People eat what they are offered. When given a large amount of food, we eat a large amount of food. This turns into conditioning--conditioning of young children who often don't know any better. It conditions our minds, influencing what we perceive as an appropriate amount of food. As well, it conditions our bodies, stretching our stomachs to unnatural capacities. Grayson and I have begun eating off of our small dinner plates, roughly half the size of our large dinner plates. Even this tiny little step has drastically affected the amount we eat. I realize that I am full much sooner. I am not tricking myself, I am simply choosing a realistic portion, one that my body agrees with, and feels completely satisfied with.

The documentary interviewed one woman with her son, about 11 years old, in a McDonald's booth. Her son was fixated on the toy he had pulled from his happy meal. She explained that they frequent McDonald's at least two times a week. She goes on to say that her son begins to scream, and won't cease until they stop at McDonald's. Hmmmm, this seems unhealthy.

As one critic put it, and I will agree and paraphrase, I will give (some) credit to McDonald's for making some positive changes. However, those few drops of goodness are drowned by the tidal wave of bad food they are selling to the world.

Okay, okay, let me end my rant, that I may not be just another "healthy-eating advocate against the Golden Arches". Honestly, my real "beef" with McDonalds is that most to all of what they offer is empty calories (non-beneficial to our bodies, offering no real nutrition), and a whole lot of them.


McDonald's is just the example I choose to use for the sake of this blog, there are many others. My goal is this:  to feed myself and my family real, wholesome food. Micky D's does not fit that criteria, so I avoid it. It's my personal choice, as it is everyone's.

Broiled Sea Salt Broccoli Alfredo with Slow-Cooked Rosemary Chicken

The Chicken:

Place 1 pound chicken breasts (boneless) into slow-cooker. Sprinkle with Herbes de Provence or an Italian seasoning mix. Pour in chicken stock to cover. Top with two sprigs of fresh rosemary. Cook on low for 8-9 hours. Use two forks to shred into chunks. I only used about half of the meat for this dish, and the rest I made into a chicken salad.

The Broccoli:

Wash and cut about 1.5 pounds of fresh broccoli into florets. Toss in a little bit of chicken stock. Place on greased baking sheet. Sprinkle with sea salt. Broil on low until they begin to brown and char.

The Sauce:

Some may call this cheating, I call it the resourcefullness of a busy mom with an infant. I used store-bought alfredo sauce... But--It was all-natural!

Pour one jar of Alfredo sauce in large skillet over medium heat. Add your slow-cooked rosemary chicken and broiled sea salt broccoli. Add (cooked) Whole Wheat penne pasta. Delicious!

Well, the boy is down for a nap, and here I am with my cold glass of Chardonnay, and a chance to sit down and finally make my list of what, exactly, we are trying to do with our "diet." First off, we are not calling it a "diet", because, as my husband said, then we would feel like we were "missing out". To the contrary, we have been trying a great array of new things!

Black Bean and Brown Rice Burgers on Home Made Buns with Chili Sweet Potatoes

Here is the very simple idea.

1. Use our savings from couponing to put money back into our grocery budget for local meat and produce, and all-natural or organic foods

First visit to the Farmer's Market this year!

2. Eat local meat

3. Eat local produce from the farmer’s market

4. Eat less meat and dairy

5. Eat more plant-based foods

6. Incorporate whole grain foods

7. Reduce sugar. And where sugar is called for, use local honey or all-natural cane sugar

 These are not rules. They are simple guidelines that we are using to influence that way we eat. I can think of two things which led to our decision to pursue wholesome food, besides my interest in nutrition. One:  We watched some frightening documentaries on Netflix about nutrition, obesity, and the way food works in America. Two:  As I began to coupon, I realized that by doing so, we could buy very good, nutritious food without ballooning our grocery budget.

This is a transformation. It is the development of what we eat, and how we eat. I'm realizing that this is another area in life where we will always be learning, and incorporating what we learn. There is no "end result" here, only a life-long pursuit of good food and physical wellness.

I have heard some people argue that eating well will not necessarily prolong one's life. Or, if it does, perhaps only for a few years, so they would rather "enjoy" what they eat now, rather than live a few extra years. Some may also bring up that you can eat all the tomatoes you want, and you may still end up with cancer. I know. My goal is not to avoid diabetes, cancer, and heart disease. Okay, well, it is. However, even if we do end up with a chronic illness despite our efforts to eat well, I will know that I did what I could in my power to protect my family. If it doesn't prolong our lives, hey, I'm fine with that. We are excited to see Jesus! And--the years that we do have on this earth, we will be able to enjoy with more energy, better focus, great vitality, and better able to serve each other and the Lord. I want us to be able to take our kids hiking not only when they learn to walk, but also when they learn to drive.

Banana Oat Bread

So, how has our new way of eating changed us so far, in only a month? I have energy! Especially in the evening. For someone with a chronic health condition (Addison's Disease), which leads to chronic fatigue, this means a whole lot! This has been by far the greatest benefit yet. Also, I have lost the last 3 pounds of what I put on through my pregnancy with Ezekiel. Both of us have had a change in taste as well, desiring less junk food, fats. and sugars. Instead, we are naturally desiring more real food. Another benefit, less expected, has been that I am re-learning how to cook. We're learning new techniques for cooking more wholesome food. Simple things, like substituting empty-calorie ingredients for ones with more nutrition, or how to cook vegetables the way they were meant to be prepared. We are not cooking "light". Some of the dishes may simply end up being "lighter", but that is only a pleasant outcome of paying closer attention to cooking food well. It has been rough at times. A couple of dishes have failed. Like the beautiful Shiitake mushrooms we bought at the farmers market, which I later desecrated by combining with a sauce I thought would be a good idea. It turned into a curdled mess, and we ate frozen pizza that night...

Just like when I first learned how to cook. I watched my husband, who is a natural in the kitchen and just seems to understand ingredients and what will compliment each dish he throws together in a half hour. I am paying attention to details. When they fail, I move on. I try something new. We are eating better, that is what matters to me. We have not revolutionized our diet overnight. We are learning and trying new things each day, and as we do, we feel better. That is good enough for me to keep going.

Banana Oat Bread

Combine:

• 1 cup Quick Oats
• 1/2 cup Flour
• 1/2 cup Whole Wheat Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Apple Pie Spice
• 1/4 teaspoon Salt

Cream Together:

• 1/2 cup Organic Sugar (or use brown sugar, but organic is delicious and nutritious)
• 1/4 cup Honey (local is best)
• 1/4 cup Butter (Real Butter...)
• 1/4 cup Plain Greek Yogurt
• 2 Eggs
• Fold In 2 and 1/3 cups Very Ripe, Mashed Bananas (Usually about 6-8 bananas)

Stir dry mix into wet mix. Pour into greased bread pan, bake at 340 degrees for 55-60 minutes, or until toothpick inserted comes out clean. If the bread begins to brown too much, cover with tinfoil for final 15 minutes of baking.


Grayson and I actually enjoy this bread cold rather than warm.

Cream Eggs and Ham!

I am not one of those "breakfast for dinner" kind of people. Although I am a strong, strong advocate for a good breakfast, the idea of an omelet anytime after 10am is, in my book, a crazy person's idea. However, I am becoming a strong believer in eggs for dinner. Hold the scramble, and no "sunny side up", please. But possibly a poach, and definitely tucked in a neat little ham cup!



I found this idea in a recipe book I borrowed from the library. I was pleasantly surprised at the simplicity of the dish, and the very minimal time requirement. It's fast and easy!

The eggs and ham. Spray your cupcake pan if it is not silicone or nonstick. Tuck a thickly-sliced piece of deli ham (Virginia ham works wonderfully) into a cupcake pan. Crack an egg into the ham cup. Pour 1/2 a teaspoon of half and half over the egg. Shake some black pepper on top. Bake at 400 degrees for 18 minutes, or just until the egg begins to set.

Do not overbake (as I did....), or else your eggs will be over-hard. You will want them runny, so that you can mix them into your white pepper and basil mashed potatoes...

Mushrooms--a perfect first step to almost any meal. To saute mushrooms, no oil is required. As they cook, they release their own yummy mushroom juices, which is plenty enough liquid to cook with.

The shrooms.  Place mushrooms (I used plain white) into pan, salt and pepper. Saute for 5 minutes, or until tender and browned. Add a spoonful of plain Greek yogurt, and 1/2 teaspoon of dijon mustard.


I cannot wait to see how this little guy's taste for food develops. When we began giving him solids almost three months ago, he was all game! Then, one day, he decided he had enough. Back to liquids--please! And so, for about a month, he was quite happy for milk and milk alone. I have slowly begun introducing solids again, mostly of the fruit variety, because those he will almost always eagerly accept. Today I decided to try my luck. I heated up some minty peas and zucchini puree, that, last time I made for him he liked! He took one bite today and began making some quite unpleasant faces. Then he resorted to simply pinching his lips together and blowing raspberries, which resulted in minty pea and zucchini mash flying throughout the kitchen....

The potatoes. I needed a starch. Those 3 little russet potatoes hanging out in the veggie basket needed a job. And so the mash began.

Boil your potatoes. I used russet, you can use whatever you please. I also left the skin on, just my preference. Mash them with chicken stock and some plain Greek yogurt, just until it is creamy enough for you. I added just a dollop of butter for flavor. Mix in some white pepper and dried basil.

And there it is. Egg and ham cups with white pepper and basil potatoes, and dijon mushrooms.

We're already brainstorming how to turn these nifty little cups into a fusion-style Eggs Benedict.  Mmmmmmm, Eggs Benedict.