Healthy Recipes ~ Spicy Meat Loaf

photo by Suat Eman of FreeDigitalPhotos.net

photo by Suat Eman of FreeDigitalPhotos.net

As promised, I wanted to share a healthier version of the traditional family favorite – meat loaf.  This recipe is a modification of the one in my favorite cookbook, Nourishing Traditions by Sally Fallon and Mary Enig.

By personal choice, I left out the “1/2 pound of ground heart” and “1 tablespoon fish sauce” optional ingredients… just couldn’t go there. Feel free to include them in YOUR recipe!

Spicy Meat Loaf

serves 8

2 pounds of ground beef, ground bison, ground turkey or chicken or other meat choice (choose free-range, grass-fed meats or wild game for the highest nutritional value and the lowest toxic intake)
{for all the vegetable and spice ingredients, choose organic and fresh whenever possible}
1 medium onion, peeled and finely chopped
1 large carrot, peeled and finely chopped
1 stalk celery, finely chopped
4 tablespoons of butter (preferably organic and raw, from a happily grass-fed cow)
1/4 teaspoon dried chili flakes
1 teaspoon dried thyme
1 teaspoon cracked pepper
1 teaspoon sea salt
1 and 1/2 cups of whole grain bread crumbs (choose gluten-free, if you can find it… or make your own)
1 cup of real cream (from the same grass-fed, non-drugged cow that gave you her butter!)
1 whole egg (preferably free-range and organic)
4 tablespoons of tomato paste or naturally sweetened ketchup

Now, for the magic:

Saute the onions, carrots and celery in butter until soft. Add chile flakes, thyme, pepper and salt and stir. In the meantime, soak the bread crumbs in the cream.
Have a 9×13 inch pyrex pan ready. Use your hands to mix the meat with sauteed vegetables, soaked bread and egg.

Form into a loaf and set in the pan. Top with ketchup or tomato paste. Add about 1 cup of water to the pan. Bake at 350 degrees for about an hour and a half.

Remember, that left over meat loaf makes a healthy school lunch option for your young ‘uns! Need more ideas for healthy family meals, especially for school? Check out The Healthy School Days Menu! Every choice matters… make sure you know the essentials of building healthy meals for your kids! It doesn’t have to be difficult – in fact, The Healthy School Days Menu makes it simple! : )

Back to School Nutrition Tips & Recipes ~ The Healthier Sandwich, Part Two

email-small-flat

Let’s continue our conversation about the all-American school lunch box staple – the sandwich.

In the first part of this article, The Healthier Sandwich Part One, I talked about the outside of the sandwich: bread.

Now, let’s take a look at the inside!

Are your kids “meat people” at lunchtime? A great choice then is to use fresh meats and meat that was roasted, baked, braised or slow-cooked… perhaps even left overs from dinner. If your kids love their deli meats, definitely consider upgrading to “clean” meats from free-range or grass-fed livestock that lack the hormones, antibiotics, nitrates/nitrites and other preservatives. Many of these are known carcinogens.

You’ve also got some meat ‘salad’ options like chicken or turkey salad, and tuna salad (although tuna tends to bioaccumulate mercury more than deep, cold water fish, like wild salmon). Opt for homemade mayonnaise or a brand made with real, clean ingredients.

Have you ever tried spreading the bread with mashed avocado? Equally as yum-o-la! Add some sprouts… perfect!

Basic Homemade Mayonnaise:

To make 1 and 1/2 cups…

1 whole egg at room temperature

1 egg yolk at room temperature

1 tsp Dijon or other favorite mustard

1.5 tbsp lemon juice

3/4 – 1 cup extra virgin olive oil (or sunflower oil, if you think the olive oil taste is too strong)

a generous pinch of sea salt

In your food processor or Vitamix, place egg, egg yolk, mustard salt and lemon juice – process until well blended (approx. 30 seconds). Add the oil drop by drop with the motor running. Taste and check seasoning. You might choose to add more salt or lemon juice.

For variations on your mayo, you could add fresh herbs or onions or cayenne pepper… or whatever floats your boat!

The meat loaf sandwich is another fun option for some kids. I’ll post a recipe for “Spicy Meat Loaf” soon.

Don’t feel like you always have to pack meat in the sandwich. You can also use healthy natural nut butters, like almond or cashew butter with naturally sweetened jam, apricot butter or raw honey. Or, skip the sweets altogether and just use something like bananas… like the banana tacos in The Healthy School Days Menu. They’re a hit with our kids… and with me when I’m in a rush to make lunch!

Another idea is to make veggie sandwiches with whatever your kids like – add some homemade cream cheese and, voila! Yummy and a nice change. Raw cheese sandwiches are a good option every so often, too. Spread your healthy bread choice with real butter or your homemade mayonnaise and some raw cheddar or Monterey Jack cheese.

Moving beyond bread, you’ve got even more options to add variety… wraps, roll-ups, pita sandwiches… oh my!

One that might make heads turn in your kids’ classroom is the pita bread falafel sandwich: falafel with tahini sauce and thinly sliced cucumber and tomato.

Don’t forget about all the options for spreads, preferably your healthier homemade versions: guacamole/avocado spread, cream cheese and mayo varieties, and traditional condiments that lack high fructose corn syrup and artificial ingredients.

Serve up those sandwiches with fresh veggies and maybe some fruit. Need more? Homemade trail mix, homemade ‘health’ bars and even the occasional homemade cookies are healthier options than packaged, processed lunch foods, snacks and desserts.

Find more ideas in The Healthy School Days Menu!

A Really Great Day!

IMG00079-20100820-1202

Some days, things just all “click”.

The other day was one of those days. (Thank goodness… because I really needed a day like that!)

The kids and I have been ‘casually’ home schooling all summer. I’ve been testing the waters again, so to speak, seeing if I could handle home school along with my other full time commitments!

The jury is still out on how well I’ll actually “handle it”… but we sure have had some fun with it this summer.

On this particular day, we started our day together out on the dock, reviewing our plan and doing our morning disciplines together. We read some books – I read, then the kids took turns reading… and laughing… and reading… and feeding the swans… and then a few math drills… and some more laughing!

Their teacher is VERY funny… and witty… and clever… and obviously quite humble! ; )

We had a nice big bowl of mixed fruit together and I surprised the kids by telling them I was taking them out for breakfast. Screams of glee followed! They are NOT used to mom wanting to go out for breakfast – I think it offers the least healthy menu options at restaurants, so I’d prefer to just stay home and make my own.

This time, I chose to go to a restaurant since we still had no power due to a major storm the night before. Hubby was off playing golf with a friend of ours… it was hot, sticky and I was needing to get outta’ the house!

First, we needed to tidy up the house – we didn’t do our usual nightly “put everything away” routine due to the storm the night before. The kids helped right away… no complaining! Whoa! They did a great job, and they did it quickly! God was smiling on me, apparently.

The kids and I had a lovely brunch at an outdoor cafe. I chose a restaurant with healthIER options on the menu… but I already knew I was going to let the kids choose “tasty toxins” on this little outing. They each wanted buttermilk pancakes… but they begged me for free-range eggs first… “so the protein would offset some of the toxicity from the pancakes”!

Yes, we actually *do* have conversations like this at the table! They crack me up!


#1 Identity Theft Protection

After breakfast, we went for a little hike along a nearby trail… investigating the creek and having several impromptu home school science lessons! Birds, bugs, worms, trees, flowers, the water cycle, cloud formations, sound vibrations… very cool. Oh, and more giggling and belly laughs!

Next, we visited the library in this particular town that is ginormous compared to the one in our home town. I had to drag them out of there after 1/2 hour or so… I did NOT want to be inside on a bright, sunny day!

We hit the trail again and found a pretty little park with various statues and monuments for the kids to investigate.

OK, it was time to get back to “the plan” for the day!

We headed to Whole Foods Market. I only had my ankle run into ONCE by my kids pushing a mini shopping cart too quickly behind me! That’s a record! (I’ve come close to launching one of those little carts across the produce section before… MAN does that hurt! Come to think of it, that might be how my Achilles tendon injury started in the first place! lol!)

We went on a little road trip after leaving Whole Foods. We headed along “Millionaire Mile” and ‘ooohed and aaahed’ at all the BIG homes, then we took a drive over to the town where our practice is to investigate the storm damage from the night before.

More science discussions, of course, as we talked about storms and tornadoes.

When we finally got back to the house, the kids joined up with our neighbor kids and played, played, played for hours! We all swam together later in the afternoon… enjoying a ‘forced’ day off from computer work!

I had just finished barbecuing the chicken for our chicken tostada salads, and doing my best to steam the green beans on the side burner of the barbeque, when the power came back on! Woo hoo! It was nice to have a fan on!

We ended the day together out on the dock again, admiring the sunset and dusk. The kids hit the sack a bit earlier than usual… and I was right behind them! It felt SO good to get to bed early… I think I’m getting old! After they were in bed, I also realized that they didn’t fight, argue or bicker ALL day long!!! I think I went to sleep with a big smile on my face!

It also felt really good to just BE with my kids today – no work, no expectations – just enjoying a spontaneous day full of adventure and some cool learning opportunities!  : )

Healthy Recipes & Meals ~ The Big Salad!

IMG00081-20100821-2019

Last night’s dinner was “The Big Salad”.

It was one of those days where we really didn’t feel like cooking much, so we made a nice big salad for the 4 of us.

Ingredients & Preparation:

We started with freshly pressed garlic cloves, then added extra virgin olive oil, some balsamic vinegar and a bit of grainy organic mustard for our own salad dressing.

Then we added nearly the entire one pound container of organic baby lettuce mix, some broccoli, grape tomatoes, sunflower seeds, a few dried cranberries, 4 hard boiled eggs, a few slices of organic ‘clean’ deli turkey and some shredded raw Parmesan cheese.

I think that eating healthy foods leads to our family having healthy conversations, too! A major topic at the dinner table last night was the identification of all the foods in the salad and their health benefits, as well as a recollection of all the healthy foods the kids consumed throughout the day.

For breakfast they had: strawberries, blueberries, blackberries and peach slices + eggs, turkey sausage and 1/2 piece of sprouted toast with butter from grass-fed cows.

Snacks (a.m. & p.m.): grapes, banana, apples, carrots w/ almond butter, cucumber slices, and another peach. Goodness gracious, these people eat a lot!

Lunch: ‘clean’ deli turkey sandwich and small salad.

I’ve said it before, but it bears repeating… these 2 need to get a job! ; )

(Need some help with feeding your kids healthy foods? That’s why I made The Healthy School Days Menu! More HEALTH for kids… less STRESS for parents!)


LifeLock Identity Theft Prevention - Save 10%

Simple, Quick and Healthy Recipe ~ Chicken Tostadas

1104_quick_chicken_tostadas

(Photo courtesy of Whole Foods Market's website)

Do you ever need a last minute idea for a QUICK but healthy dinner?

OK, maybe it’s just me!

This recipe recently caught my eye recently at Whole Foods Market since it sounded yummy AND quick AND kid-friendly. I’ve revised the recipe somewhat to increase the health quotient and decrease any toxicity. The original version can be found at www.WholeFoodsMarket.com

Quick Chicken Tostadas

Serves 4

If you want the “turbo” version of this dinner, I’d recommend picking up an already prepared rotisserie chicken or using your chicken left overs. I’ve picked up some DEE-lish rotisserie chicken from Whole Foods in the past! Oh my! Remember, the healthiest (safest) chicken is from free-range birds that haven’t been drugged or fed drugs. Kinda’ the same way with people.  ; )

When you combine your pre-cooked chicken with fresh items you can create a yummy, healthy meal in minutes. Just assemble these tostadas for a satisfying, crispy and time-saving dinner. Less time in the kitchen means more fun family time!

If you’re not purchasing your tostadas pre-made, You can make your own tostadas by brushing tortillas with a bit of oil first. I typically use coconut oil or extra virgin olive oil. Bake them in a 400°F oven, flipping once, until crisp.

Ingredients

8 tostadas (You can use traditional crispy corn tortillas or choose a sprouted grain version… or whatever your heart desires.)
1 cup refried beans (traditional pinto or refried black beans for variety)
12 ounces shredded chicken
1 ripe avocado, peeled, pitted and sliced into wedges
1 cup grated pepper jack cheese (preferably raw, organic)
1 cup thinly sliced romaine lettuce
1 cup diced tomatoes or diced tomatoes

Method (this is assuming that your tostadas are already made)

Preheat oven to 350°F. Arrange tostadas on a baking sheet in a single layer and bake until hot, 3 to 5 minutes. In the meantime, heat beans and chicken separately until hot throughout. I never recommend using a microwave. Instead, heat on stove top or in convection oven.

Spread the beans on top of the tostadas, then top with chicken, avocado slices, cheese, lettuce and salsa and serve immediately.

Not a problem in my house – my people want EVERYTHING served immediately!

Enjoy!

And, as always, call me when it’s ready! ; )

For simple and healthy menu ideas, check out The Healthy School Days Menu. You and your kids will gain a lifelong foundational understanding of what it takes to create healthy meals and snacks.

The True Cost of Eating Healthy Food

I know I’ve talked about this here before, but recently, I’ve had several opportunities for further observation into this matter!

Several times each week, I hear someone tell me that “It’s too expensive to eat healthy food.” I’m also often found on the receiving end of comments like, “We can’t buy all the healthy foods that YOU buy!!” That one little jab in particular usually leaves me mopping the floor with my jaw! (If only they knew!)

Sure, sure, there are plenty of healthier foods that do in fact cost more. I like to think it’s because they also bring a higher value of nutrition and purity. BUT, there are plenty of healthy choices that do NOT cost more at all.

Anyhow, I’ve said it before – healthy food is an investment.

The interesting opportunities I’ve recently had have opened my eyes a little bit more to conventional thinking on the subject of the REAL cost of buying healthier foods.

The first incident occurred on a field trip with my kids. I was surrounded by several of their classmates during the lunch break while we all enjoyed our packed lunches. As usual, I experienced a little bit of heart break while witnessing what an average child eats in any given meal.

I saw more packaged, processed, artificially colored fake foods in thirty minutes than I’ve seen in a long time! I’m pretty sure I did not see any naturally occurring green foods entering the mouths of any kids! Could have just been an “off day”, I suppose.

I’ve learned to somewhat detach myself from these events AND to not judge. People just don’t know. That’s why I do what I do. BUT, what I found very, very interesting was that several of these kids belong to parents who have privately consulted with me in the past and told me that it’s just too expensive to feed their kids healthy foods.

That’s when I started looking at these lunches through a different pair of goggles! I started totaling up the probable costs of all the food and drinks packed in these lunches. In no time at all, it was clear to me that I was the one who “couldn’t afford to feed MY kids food like THAT!” It costs a lot of money to buy junk food!

One child sitting near us had a white bread sandwich with some interesting looking lunch meat, a bag of name brand chips, a bag of name brand crackers, a juice box and another name brand juice packet, a bag of name brand candy… and a few grapes! Yes, the grapes were good!!

Another child had half a dozen fairly large cookies, a bag of Cheetos, a juice packet, a couple baby carrots (good) and some french fries from the cafeteria.

Chips, crackers, cookies, cupcakes, juice, milk, as well as cafeteria hot dogs, fried chicken fingers and french fries were evident at every single table… not necessarily all items in every child’s lunch… but some combination at every single table.

As I recalled seeing the advertised prices of some of these products in various stores, and the cafeteria prices, I knew there was some fishy business going on when parents dismissed healthy eating as “too expensive”.

What did our kids have, you ask? Hard-boiled eggs, almond butter/banana roll-ups, carrots, tomatoes, cucumbers, broccoli (all with some hummus for dipping), some fresh strawberries and water. They were perfectly happy with their food – because this is normal for them – until they saw what everyone around them was “enjoying”. That’s the tough part for me.

Socialization isn’t all that it’s cracked up to be!  When you keep thinking like everyone else, and acting like everyone else, and doing what everyone else is doing… you’ll end up with what everyone else has got! In the case of health… that’s not a good thing.

Whatever. This isn’t about “my” kids and the food “we” eat. It’s about my musings on the real cost of healthy food… and the real cost of choosing foods that are NOT healthy.

The second opportunity to assess the cost of eating healthier happened on a recent shopping trip. I headed out to the local store to fulfill two shopping purposes: 1) to replenish our family’s produce for the rest of the week, and 2) to purchase items for a gathering that was happening with some other families later that day. I had been given a partial list by the other ‘grown-ups’ involved and set out to fill the list.

As I was nearing the check-out, I glanced down at my shopping cart and realized how unusual it looked to see a cart being pushed by ME that had so many non-health-building items in it! I also realized that this was going to cost a pretty penny, with no real return on investment… at least not a HEALTH return! Sure, I knew the things in my cart would taste great to most, and we’d all have a great time together… but that’s a lot of money to spend to fill up rather than FUEL up. Thank goodness this is just for a one-time party, I thought to myself. I could NOT do this every week.

Then, I was saddened as I looked around at other carts and other check-out lanes, filled with many of the same items… and MORE!

I had fresh produce for fruit and veggie trays (as well as our own stock) – that was all good. Some was organic, some was not. When organic produce is not available, I use the hydrogen peroxide wash I’ve talked about here before. Not expensive, yet very effective. The prices for organic were all comparable to conventional… or close enough that I chose health over perceived cost. I chose not to purchase the conventional dip for veggies as requested. It’s easy enough to make your own without all the toxic garbage that virtually nullifies the benefits of the veggies!

At the request of other folks involved in the plan, I also picked up pretzels, a type of ‘sun’ chips and tortilla chips, as well as queso dip and salsa. It was a stretch to find brands lacking the biggest nutritional offenders: high fructose corn syrup, artificial colors and sweeteners, hydrogenated & partially hydrogenated fats, neurotoxins, soy, etc. Obviously, I gave in on the refined simple carbohydrates issue!

Finally, for beverages, I chose lemonade, vegetable juice and chai tea – all organic. THAT was one of the biggest eye openers! Regardless of whether or not the beverage selection was organic, drinks are expensive! (So are breakfast cereals… in an unrelated note!) We are used to drinking water in our family – keeps things pretty darn simple! (Oh, and an ever-decreasing amount of organic coffee from our local discount warehouse and the occasional bottle of red wine. None for quite awhile now, though.)

I really can’t fathom how families facing tough economic situations can purchase juice & juice drinks, milk, pop, and sports drinks week in and week out. Add to that the price of chips, crackers, cookies, cereal, pastries, snack foods, dips, fast food, desserts and on and on… it’s unreal! Again, how much of it actually builds health? That’s the truly sad part.

I KNOW that we spend more money on organic, free-range poultry and eggs and grass-fed meats. BUT, I’ve become quite skilled at some savvy shopping,  healthy meal planning and a  “cook it once, enjoy it in several meals” mentality. Our grocery bills have sharply decreased since taking a very serious look at this in the last few months.

We do not spend a penny on fast food, pop, juice drinks, milk, or conventional junk food or snack foods. Are you kidding?! That stuff’s expensive!! As you’ve probably guessed, we also don’t spend any money on over-the-counter medicine… no aspirin, no cough medicine, no antihistamines… nada. That stuff’s pricey, too!

I like to think that the money I don’t spend on these things is the money I do invest in better quality meat, eggs, sprouted grains and organic (and raw if available) dairy. I will spend a tad more on organic produce when it’s available, but I also grow a lot of my own and I freeze bulk organic local fruit when it’s in season so I don’t have to spend an arm and a leg throughout the winter months. We also invest our saved money in a handful of higher quality nutritional supplements to fill any gaps.

I won’t run a risky experiment on my own family to truly figure this out down to the penny, but I get the feeling that eating (and living) this way is probably not as “costly” as you may think. I probably don’t spend as much on food as other folks think I do. I also think that some other folks might be surprised by how much more money they spend on food and “health-related” things than I do. It kinda’ all works itself out… probably comes close to evening out!

And, do you know what? Where it doesn’t even itself out financially, I go back to my earlier statement. Making healthier food choices is an investment… not a cost.

Related Blogs

Healthy Recipes ~ Chicken Cacciatore

Here’s an exceptionally healthy recipe for Chicken Cacciatore I discovered via the Weston A. Price Foundation (www.westonaprice.org). It’s by Amanda Love (a.k.a. The Barefoot Cook). Give it a try and let me know how you like it… and let me know what time dinner will be!!

Chicken Cacciatore

(Serves 6)

* 1 pastured chicken cut into parts (Grassway Organics, Copper Creek Farms, Family Farms’ Cooperative, Larry Chupp Farm (IL) and Hope Spring Farm, Pleasant Pastures, Nature’s Sunlight Farm, Miller’s Natural Foods, Sunlit Pasture Farm, Sunnyside Organic (PA))
* 1 medium onion – diced
* 3 garlic cloves – minced (Noonday Farms)
* ½ cup Shitake, Crimini or Button mushrooms – sliced
* 1 large red bell pepper, diced
* 1 28 oz. can organic diced Tomatoes
* 3/4 cup dry red or white wine
* 3/4 cup organic chicken broth (Paradise Pastures and Clearview Farm (PA) and Trautman Family Farm)
* 3 tablespoons fresh rosemary – minced
* 1 tablespoon fresh thyme – minced
* 1 teaspoon fresh sage
* ½ teaspoon dry oregano (Starwest Botanicals)
* 2 bay leaves (Starwest Botanicals)
* sea salt (Selina Naturally) and ground white pepper to taste (Starwest Botanicals)
* 2 tablespoons extra virgin organic olive oil
* Parmesan cheese (Organic Valley)
* parsley

Chicken Cacciatore with Side DishesChicken Cacciatore with Side Dishes Photo Credit: NaturallyKnockedUp.com

Wash and pat dry chicken.  Rub 1 tablespoon minced rosemary, salt and pepper all over the chicken.  Heat olive oil in a large deep skillet at medium high heat and sauté chicken parts for 7 minutes on each side or until browned.  Remove chicken and set aside.  Sauté onion, garlic, mushrooms, bell pepper and remaining herbs for about 5 minutes. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice and broth. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes. Garnish with Parmesan cheese and parsley.

Related Blogs

Simple Tips for Making a Healthy Breakfast

CB065151

CB065151

Another little recently published article that I thought you might enjoy…

http://articlesmind.com/?id=66916

It’s not that I don’t believe that lunch, dinner and snacks are important… it’s just that we really seem to be blowing it with our breakfast habits! This might be a good starting point for making healthIER – not perfect – choices. If you can apply the same new & improved breakfast principles to all your other meals and snacks… BAM! You’ll be making fabulously healthy choices across the board.

Let me know if this helps… and pass it along!

(Plenty more healthy breakfast ideas… and lunch, and dinner, and snacks… in The Healthy School Days Menu. Go to www.HealthySchoolDaysMenu.com)

Related Blogs

Dad’s Choice for the Winning Healthy Breakfast Recipe

Copy of 100_1536

Copy of 100_1536

My dad spent the night a couple nights ago on the tail end of our Thanksgiving adventure.

He had to get up pretty early the next morning to head to work, so I made a healthy breakfast and packed some snacks and lunch for him while he got ready. I figured that must be something he really misses since mom passed away a couple years ago. Something easy enough for me to do, yet it would mean a lot to him.

I was right. I could tell he was touched.

He was also completely bewildered by how I could take something as basic as organic, whole grain steel cut oats and make it healthier (‘cuz his daughter has been lecturing him about eating too many grains for years!) AND make it so yummy!

You’ve read this recipe/description here before, but I keep slightly tweaking it in an attempt to offset any negative effects of the grains and add more quality protein sources.

So…

I started with 2 organic free-range eggs mixed with organic whole cream in a pot.

I added some water and the oats and let that cook for awhile (approx. 25  minutes).

I added raw flax seeds, raw almond slices and raw walnut and pecan pieces. I mixed in some organic cinnamon and raw honey, then added the fruit at the end – wild blueberries, strawberries, raspberries and bananas.

It’s a healthy, delicious, filling, HOT breakfast that tastes and FEELS great on a chilly morning.

Related Blogs

“What’s For Dinner?” Meal Planning with Healthy Recipes

OK, since you asked…

Tonight’s dinner was part one of “cook it once, eat it twice”. Sounds thoroughly disgusting… but it’s not at all! It’s about saving time, money, energy… and planning for healthy choices.

I cooked/browned a couple pounds of grass-fed ground bison. (I cook it in pure coconut oil.) I set a little more than half aside for part two dinner on Friday.

For tonight’s part one of the great bison adventure, I added “southwest” seasoning (organic chili pepper, cumin, garlic, coriander, sea salt, pepper), black beans and diced tomatoes and onions. Then I scooped it into Romaine lettuce leaves and topped with a bit of grated raw cheese and fresh salsa for a “Southwest Lettuce Wrap”. Served it up with a fresh salad, as well as green beans for the kids.

Yum!

Sorry – I had planned to take a photo to post here, but got entirely too excited about devouring the end result!! ; )

(The chicken for tomorrow’s part one dinner has been pulled from the freezer…)

Related Blogs

Making Healthy, Nutritious Food Choices is a Two-Fold Approach

Here’s another recently published article that might offer you a little guidance in helping your family make healthier food choices.

Spoiler warning: this is VERY simple!! : )

Enjoy, and pass along to another health-seeker!

(Click this link)

http://articlesmind.com/?id=55188

Related Blogs

What’s Cookin’? ~ Healthy Soup “Recipe”

YouTube Preview Image

I don’t actually “do” recipes! I know, it infuriates many people who want to know EXACTLY how I make certain healthy meals and snacks.

Sorry – I’m no Rachel Ray or Martha Stewart! Everything I make is pretty basic and kind of “freestyle” cooking! No recipes… 99% of the time, anyway. I’m open to change… especially whenever we can get around to re-modelling our kitchen and rescuing it from the 1960′s! Maybe THEN I’d be more inspired to create gourmet masterpieces! (Who am I kidding?! It’s simply not my gift!)

Anyhow, this soup smelled SOOOO good that I thought I’d share a little bit about it.

I started with fresh organic garlic sauteed in organic olive oil on low heat.

(Can we just assume everything I used was organic… and I’ll tell you if it wasn’t?! OK.)

How much garlic? I believe it was 8 cloves. I like garlic. Good for my health!

Then, added chicken broth and veggie broth mixed… probably 50/50… or a tad more veggie broth.

Added dried beans and peas – black beans, kidney beans, pinto beans, peas, red lentils, ‘green’ lentils, garbanzo beans, and a couple others that are gone from my memory now!

I tossed in about 1/3 cup brown rice, just for fun! (Wow, that almost sounded like a real recipe for a second!)

Also added some onions, and then the spices – ground pepper, sea salt, thyme, fennel, parsley, some fresh chives…

Finally, added the left over ground (and browned) bison from the night before’s dinner of bison burritos. The bison was free-range/grass-fed, but NOT organic.

The pot simmered ALLLLL day long… tempting us for hours! We paired the soup with a BIG fresh salad – baby greens, broccoli, carrots, raw sesame seeds, raw pumpkin seeds, more garlic, freshly grated Parmesan cheese, extra virgin olive oil, Balsamic vinegar and freshly  ground pepper.

Dee-lish!

Related Blogs

Know Your Food Ingredients

maccheese

maccheeseYou probably guessed today’s mystery  “food” pretty easily – macaroni and cheese (the leading brand, who shall remain nameless).

Seems relatively harmless when you read the ingredients with two glaring exceptions, and a few not-so-glaring, sneaky ones.

First, the artificial colors are toxic.

Second, where IS the health-building property of this food? I don’t see the 4 Golden Rules of Nutrition being met here:

1) real food

2) whole food; food in its closest to naturally occurring state

3) the purest/least toxic version possible of that food

4) fresh food (local, seasonal and often raw)

By the way, in case you had forgotten, I AM the mother of two young kids. I understand the ease, convenience, affordability and the kid-pleasing elements of good ‘ol mac & cheese. I’m confident there are worse things on the planet we can consume.

On the not-so regular occasions that I make the kids this dish, I try to clean it up a bit by making my own version with whole grain pasta and real, organic, raw cheese, and real butter milk, OR I’ll purchase a healthier option at the grocery store, made with similar ingredients.

Not difficult. Not that big of a price difference for the difference it can make in a child’s health.

I know that this little blurb certainly won’t change the amount of K**** mac and cheese being consumed in households. So, instead, maybe we could shift the focus to making the REST of the meal healthier. For example, serving that mac and cheese with lots of veggies – some mixed in as well as some fresh ones on the side. And a nice big glass of water, rather than juice or some other beverage.

That way, your child’s body only has one major toxin to deal with at this meal!

Related Blogs

Nutritional Choices ~ Turning an UNhealthy Meal into a HealthIER One

Copy of P1040516

Copy of P1040516

Just thought I’d share how our family applies my mantra of “Getting healthier isn’t about being perfect… it’s about making better choices more often.”

Creating health through nutrition requires making more pure and sufficient choices, while decreasing the toxic and deficient ones.

Sometimes, I just feel like having a tasty toxin. So there.

Last night was one of those nights. We have a local restaurant that all four members of our family (five, when grandpa is visiting!) agree makes the best pizza… unbelievable, I know! It’s a unanimous decision.

Although they use fresh ingredients, I don’t ever kid myself that the nutritional content of the pizza is adding to our health in any way. Perhaps the mental and emotional benefit of not having to cook or clean up much… yes, that might add a bit to my overall wellness. But NOT the nutrition!

So, how do I spruce this meal up to make it healthIER? Trust me – no rocket science here!

First, we served a nice big salad before the pizza. The kids gobbled that up lickety split. Several different lettuces, pine nuts, almonds, goat cheese, cukes, cherries… yum!

Then came the pizza and some more veggies – beans, tomatoes and carrots. We had cheese pizza – simple and the least amount of toxicity.

We cut the kids’ pieces into halves – a much better portion for their little bodies, and ours, really! Before they can have their second piece, they’ve got to make sure they’ve eaten their veggies. Simple.

Sometimes, they don’t really want the second piece after all the salad and veggies. Sometimes they do. No big deal, since it means they’re having ONE (full) piece of pizza all together.

Beverage for the kids – water. Mom and dad – a glass of red wine.

Perfectly healthy? Nope. Healthier than it would have been had we not added the salad and veggies? Absolutely.

I think changing up the order of meals has been one of the most important things I  do in order to make sure my kids are “filling up with Health FIRST”.

Related Blogs

The Dr. Mom Healthy School Days Menu is NOW AVAILABLE!!

Menu Video 005_0001

Menu Video 005_0001

It’s finally here! Your solution for healthy breakfast, lunch and snack ideas… no more confusion, no more scrambling for last minute ideas… this menu will be a LIFESAVER for you, just like it has been for me!!

Check it out at www.HealthySchoolDaysMenu.com

Related Blogs

Nutritional Choices ~ Healthy Meals and Healthy Snacks!

How about some very “real life” nutritional and food choice updates? Just to remind you that we are most certainly human… we are NOT perfect… and that getting healthIER does not require perfection, it just requires making better choices more often!

Saturday:

Was a busy day for us since hubby and I were teaching a seminar for the first 2/3 of the day. I packed a cooler full of food for the kids to take over to the neighbors’. This is what they had:

Breakfast: Cereal. YES! You read that correctly! They had a Kashi whole grain cereal – high fiber, low sugar. You can’t even imagine how giddy they get when they know they’re having cereal – crazy. They had the cereal with 50/50 organic rice milk and organic whole fat buttermilk. They also had a mixture of blueberries, raspberries and strawberries.

Snacks: Raw almonds with raisins. Kefir. Apple slices.

Lunch: Turkey roll-up sandwich with lettuce & tomatoes, plus raw carrots, broccoli, cucumbers, tomatoes.

Snacks: Nectarine slices.

Then mom and dad were home after that…

So, the breakdown of purity & sufficiency (P&S) vs. toxicity & deficiency (T&D):

P&S: Although I’m not a big fan of serving grains, especially first thing in the morning, the cereal had some positive things going for it – whole grains, high in fiber, low in sugar. The buttermilk is a nice big dose of critical fat soluble vitamins A & D. The fruit was organic (strawberries and raspberries), or washed in diluted hydrogen peroxide a few times (blueberries… store was out of organic).

The almonds, raisins, kefir and apples were all organic. That’s a nice balanced snack – protein, healthy fats, fat soluble vitamins and fresh fiber.

The roll-up was made with organic, whole grain, sprouted tortilla wrap and organic free-range turkey. Veggies were all organic.

T&D: The kids should have had a bit more protein (than just the buttermilk) to start their day properly. Grains negatively influence our insulin balance and cause inflammation… the more whole grain-ish and sprouted, fermented, etc. they are, the less of an issue this is.

Hubby and I started our day with a smoothie: greens, free-range eggs, berries, bananas, and a bit of whole milk yogurt. Along with the seminar attendees we had fresh fruit and almonds a bit later in the morning. Our “lunch” was banana/almond butter tacos on whole grain sprouted wraps with some veggies.

Later in the day we decided to go to the local Mexican restaurant with our lovely neighbors. So, before going, I fixed the kids a plate of “health”, knowing there would be none of that at the restaurant! They each had a hard-boiled egg and some more fresh veggies. I had an egg, too since I don’t order any meat at the restaurant.

At the restaurant, the kids had cheese quesadillas and a bit of rice. I had a big salad with TONS of avocados (happy dance!), and some chips and salsa. Oh, how could I forget… I also had a big ‘ol margarita. VERY toxic – no doubt about it.

Sunday:

We all had eggs and fresh fruit for breakfast. The kids had some whole grain toast with almond butter a bit later. Snacks were apple slices with almond butter and grapes.

Lunch was banana tacos for the kids, small salad for me.

Our power went out late yesterday afternoon, so we ended up at a restaurant for dinner. The kids split a bison burger and a salad, and had a bit of mac & cheese – ugh. I had a salad and a few bites of their burger. Hubby had the bison burger as well.

Re: P&S and T&D

The day wasn’t too bad until dinner. Couldn’t control the purity level of the restaurant’s food, but we made the best of it… except for the mac & cheese. Nothing beneficial there. That’s why they had to spit a kids’ order… so they simply had LESS of the toxin!!

Related Blogs

Our Kids’ Favorite Healthy Breakfast

Healthy Breakfast for the Kids

(Click link to watch the video)

Here’s a REAL look at our nutty household in the morning! Complete with silly children, bed head, and the destroyed dining table in the background that the kids transformed into a fort as soon as they woke up!

Welcome to our life!

I’m not sure if you’ll get all the ingredients in the “Protein Power Pancakes”… with all the shenanigans going on, so here’s the gist of it:

2 eggs
organic whole grain pancake mix
a scoop of vanilla (as non-toxic as possible) protein powder
organic whole milk vanilla yogurt
organic raw flax seeds
organic vanilla
organic cinnamon
sliced bananas
blueberries
water, and sometimes real cream

served with real, grass-fed butter and a bit of Agave nectar (or just plain)

Holy cow, did these ever smell good the other morning!

Related Blogs

Nutritional Choices ~ The Good, The Bad & The Ugly!

I haven’t written the specifics about our food choices for awhile, so I thought I’d post an update about some of our healthy and not-so-healthy choices lately! (Aren’t you glad that I’m honest??!!)

Some of the not-so-healthy choices I can recall from the past several days:

1. The kids polished off a box of cereal last week. I don’t normally purchase cereal, but I was ganged up on in the grocery store!

The Pure & Sufficient (P&S) part of it: it was organic, whole grain cereal with lots of fiber and very little sugar. They ate it with diluted, organic rice milk and almond milk. Next time, I’ll use some pure coconut milk, just didn’t have any last week. I also made sure to serve it along with some protein and fresh fiber (fruit).

The Toxic & Deficient (T&D) part: it was cereal! Grains are known to initiate our insulin response and cause inflammation in the body. We can offset the most severe of these effects by serving whole grains and sprouted or soaked grains. Still, many experts say “no” to grains. I’m not one of them! I say 1) limited grains vs. a free-for-all 2) whole grains, sprouted grains 3) pure sources of grains only.

2. I already shared this one, but there was that one restaurant meal from last weekend… the kids ate grilled cheese sandwiches and FRIES!! (not all, but most.)

T&D: Are you kidding??! What WASN’T toxic in this meal?? Fake, processed cheese. White bread. Sad, toxic little potatoes fried in hydrogenated oil/trans fats. I had to hose the kids down when we got home!

P&S: I made sure to order the kids’ veggies to come before their meal, so they had already chowed down on green beans, carrots and wax beans. Also, they had an abundance of fresh veggies and fruit, as well as clean protein throughout the rest of the day. Oh, and they only drink water.

3. Here’s an odd one for for our household. I made NACHOS for dinner a couple nights ago! I don’t think I’ve ever made nachos for dinner!! Since the birth of our charming offspring, I’d say it’s maybe once per year (if that) that my hubby and I will indulge in nachos… SUPERBOWL! I have NO idea what got into me that night… I was busy, stressed by the number of things I had to get done, and suddenly the grilled chicken meal was a distant memory!

Stress – does a body bad!

T&S: The chips. See above for grain info!!

P&S: I made the nachos with organic tortilla chips (still ‘chips’, I know!), organic raw cheese, grass-fed ground bison, organic black beans, and fresh organic salsa. Not nearly as bad as it could have been! Also, we all had fresh green beans and a couple of us had Brussels sprouts as well. Kids had water. Parents had a summer ale. So there!

Some of our BETTER choices lately:

Breakfast yesterday for the kids was: organic steel cut oats with real organic cream, Agave nectar and fresh fruit, as well as a free-range cooked egg.

In the mid-morning they had small cups of my breakfast smoothie, made with ‘clean’ protein powder, greens, egg, berries, banana, fish oil, probiotics and multi-vitamin/mineral.

Lunch was a turkey wrap made with free-range, ‘clean’ turkey, lettuce, tomato on a sprouted organic wrap. Served with fresh broccoli, cucumber, carrots, tomatoes and hummus.

Dinner was free-range, organic chicken cooked in the slow cooker served with with roasted Brussels sprouts and carrots, green beans, salad (with Romaine, carrots, broccoli, almonds, raw cheddar cheese, garlic and an olive oil/chipotle dressing mix – no high fructose corn syrup or anything artificial in the dressing) and a bit of wild rice.

Sounds like a ton of food! We had a bit of each… nobody had to be rolled from the table!

The kids had an organic fig newton later in the evening.

Breakfast this morning for the kids was the organic steel cut outs again, fresh fruit (berries) and ‘clean’ chicken sausages (no antibiotics, nitrites/nitrates, etc.). I had a couple of the sausages, fruit and a little bit of whole milk, organic yogurt. The kids are munching on apple and nectarine slices right now… the re-fueling of their little engines never ends!

My nemesis… organic tortilla chips with fresh salsa, hummus or homemade guacamole. Could be worse, I suppose!


Related Blogs

Nutritional Choices ~ The Good, The Bad & The Ugly!

Yesterday was a party day. We headed out on a 2.5 hour venture to attend a family reunion.

I knew we’d be hard pressed to find nutritional purity and sufficiency there – and that’s perfectly OK! – so I made sure of two things:

1) We filled up with health FIRST. We had fresh fruit and “protein power pancakes” for breakfast, some more fruit and almonds as a snack, an egg burrito with raw veggies for lunch, and apple slices and organic ‘energy’ bars as snacks during our looooong drive.

My kids have NO challenge with the “filling up” portion of our “fill up with health first” mantra!

2) We brought our own less-toxic options to the family shin-dig. Simple enough. We brought along homemade grass-fed bison burgers for grilling as well as some organic raw cheese and ‘skinny’ whole grain buns. Plenty of veggies were on hand, so no problem there.

My hubby and I had a couple ‘adult’ beverages (yes, toxic) and the kids had an organic, no high fructose corn syrup or artificial sweetener/colors juice box, as well as plenty of water.

Then, we all indulged in some Black Forest cake! Healthy? Not a chance! Delicious? You bet. I won’t be having any for a VERY long time, so I’m not wasting my energy feeling guilty about it – I made that choice with my eyes wide open and my brain clearly aware of the consequences of making a choice like that too often.

Today has been full of pure and sufficient choices that focus on fresh fiber (fruits and veggies), as well as protein and healthy fats (hard-boiled egg, turkey slices, almond butter on carrot sticks). Lots of water. Oops, just remembered that I had TWO cups of coffee this morning! (Long night with little people up during the wee hours… looking for adventure!)

Related Blogs

Nutritional Choices ~ The Good, The Bad & The Ugly!

Again, another party tonight! Fun, fun, fun!

That means our focus AGAIN today has been to keep it healthy all day long so we can enjoy “tasty toxins” tonight if we so choose.

Breakfast was fresh fruit, whole milk organic yogurt, and some free-range organic eggs. Shortly after, the kids had almond butter (and grass-fed organic butter) on some whole grain sprouted toast. Oh, and I had a cup and 1/2 of organic coffee with organic whole milk creamer.

(I think the coffee, the sugar in the creamer, and grains in the bread/toast were possibly the only toxic or deficient foods today. The fact that it was sprouted bread makes it less toxic, though. I’m not really concerned about that choice today – it’s all relative.)

For snacks they’ve had apple slices and carrots with almond butter and then a little ‘greens’ smoothie later.

Lunch was almost the same as yesterday – free-range roasted turkey wraps with lettuce and tomato, cucumbers, carrots with hummus, a bit of broccoli.

We’re getting ready to have hard-boiled eggs and a few more greens before we head out… then they can sample whatever they want… kinda’!!

Mommy’s going to have a “Rochester Red” cold beer for her “tasty toxin”… and I will be smiling while I sip it!

Related Blogs