Eat your Veggies

How to gain weight the healthy way

2011-11-17T20:14:00.001-08:00

Having been in both positions of either needing to lose weight or recently needing to gain weight post operation I know that both are difficult. Having a few pointers helps out a ton.

When I looked for research on this topic, all I got really was ‘Eat more’ or ‘eat peanut butter’. It’s pretty hard to put on weight fast when you are trying to without a lot of discomfort so be patient. The same reason you don’t want to drop weight fast is the same for not gaining too quickly.

It’s easy to gravitate towards ‘whoa’ foods (fast food, candy, chips, ice cream) because they are high in calories and fat. However, they don’t give you the most nutrition bang for your buck. On top of feeling quite FULL from extra calories, you don’t want to feel the sluggish effects of too much sugar and over-processed calories.

It helps to be prepared and to have some snacks in your bag or car to munch on. For example: trail mix or granola bars make for great ‘in-car’ snacks to keep up the kcals.

Aim for around 200-300 extra kcals/day. Be patient!

Some super easy tips:

Use extra olive oil (think drizzled over veggies, salad, quinoa, etc).

Add 1-2 T plain creamer to your coffee (or over oats!) If you’re saturated fat intake is relatively low, this shouldn’t be a problem.

Eat 2 squares 70-100% dark chocolate each night. 85% Trader Joe’s is the best in the world.

Carry trail mix or nuts (watch the sugar).

Put guacamole on a variety of your dishes

Don’t buy fat free items (unless medically necessary).
Make protein shakes your friend- think of them as smoothies, milkshakes, parfaits, etc. The web has SO SO many different recipes. My favorite is pumpkin pie with some granola on top.

Take extra protein/main dish servings at meals. (Duh)
Use PESTO on everything!

Make your grains count. Aim to eat brown rice, oats, millet, bulgur wheat, etc.
Get a low sugar/high fat granola to nosh on.
Most common suggestion: peanut butter sandwich! (on REAL bread)

Do enjoy the occasional dessert! I am a fan of full-fat ice cream that is lower in sugar. Breyer’s Vanilla is a great one.
Drink real beer! (or wine) Just watch the sugary drinks….I know, I have a theme here…..(moderate your sugar!)

I tried to think of the foods that I ate lots of to get my weight back up to normal after surgery. It took me over a month. Keep eating the healthful foods that you normally do; remember, this is not a good time to go crazy and eat nutritionally empty calories.

Thanksgiving is coming, I just might have a healthy pumpkin recipe to share!

Laurie :)

Brown Bag vs School Lunch

2011-10-10T15:36:00.001-07:00

I love the Nutrition Diva. She has GREAT free podcasts for downloads and writes wonderful, spot-on articles. She really does her research and it shows.

Check out her latest article on school lunches versus the ‘brown bag’.

Nutrition Diva's Website

McDonald’s Trip

2011-10-08T11:36:00.001-07:00

So I am recovering from a surgery that I had about a week ago. My appetite is really off and all I want to eat is simple carbohydrates. I am trying to keep my calories up so I am excited if anything sounds remotely good. This meant grabbing a McDonald’s vanilla ice cream cone the other day around 3:30 PM. I know, I know! McDonald’s?! This is not a norm for me at all.

Anyways, I was completely struck by what surrounded me at McDonalds’s. Again, I repeat that is was 3:30 PM. The dining hall was filled with people eating full meals. Also, at almost each table were families. Almost every table were overweight people. This is not a revelation or discovery to see overweight and obese people at McDonald’s. It just struck me that this was perhaps these families’ after school ritual. I wanted to ask all of them if this was a normal day for their families or a special treat or last-resort option? If so, what did they have for dinner later? Or was this their late lunch or early dinner? I just found it odd that they were eating full-on meals at this unconventional hour.

This brings me to my next question. How can you break these poor kiddos out of this ‘norm’? They were thrilled to be there. Honestly, if you asked me to go to McD’s at their age, I would have been elated as well. It just breaks my heart to see children that are overweight. It really does. Is it better to educate the person in power (parent) or go straight to the child? Or both?

Eating habits make an enormous impact on your life. They determine your everyday well-being, physical ability, looks (yes, I am being vain!), longevity, job, spouse, activities, emotions, etc. When you stop to think about these ripple effects, it’s very eye-opening and THAT’s why I feel deeply for these overweight children.

I hope to touch someone’s life as my role as a Registered Dietitian. I will be on their team, coaching and not preaching.

CIN-NUTTY Granola

2011-09-03T18:19:00.001-07:00

Prep time: 15 min Cook time: 45 min Servings: 20

See below for more pics!

INGREDIENTS

2 cups organic rolled oats
1/3 cup wheat germ
1/4 cup each -sunflower seeds, chopped almonds, chopped walnuts, chopped peanuts
1 t ground cinnamon
2 T flax seeds
2 T vegetable oil
2 T unsweetened applesauce
1 T molasses
1 T sugar of choice
1 egg white
1/4 teaspoon salt
After baking:
1/3 cup raisins
1 cup puffed kamut**

STEPS

Preheat oven to 225 F and line a cookie sheet with parchment paper.
Combine oats, nuts+seeds, cinnamon, and flax seeds in a large mixing bowl.
In a small bowl, combine oil, applesauce, molasses, sugar, egg white, and salt.
Microwave wet ingredients 30-60 sec, stir.
Drizzle the wet mixture to the dry ingredients and thoroughly combine.
Spread the mixture evenly the cookie sheet.
Bake for 20 min, stir. Repeat for a total of 40-45 min of baking time.
Remove and let cool. When completely cool, add raisins and kamut puffs. Store in an air tight container for up to 2-3 weeks.

Enjoy in Greek yogurt, almond milk, with fruit or just for munching.

** Kamut Puffs may be found at Whole Foods, Sprouts, Central Market, or your local health food store.

Remove wheat germ and replace kamut puffs with different cereal puff for a gluten-free recipe. Make sure you are okay consuming oats and that they come from a gluten-free facility.

Nutritional information (1/2 c svg): 6g protein, 10g fat, 20g carbohydrates, 194 calories

*Nutritional information calculated and approximated using myfitnesspal.com

Feed the chickens while your granola crisps! Then you are done :)

Top blueberry pancakes with your cin-nutty granola and layer mashed cinnamon vanilla banana in between and you have one HAPPY boyfriend!

Have a great day y’all!

The Lunchbox

2011-07-27T15:36:00.001-07:00

I am trying to become more involved in the community through nutrition.

Whole Kids Foundation

I am very interested in working with Whole Kids Foundation. This program is through Whole Foods and has 3 programs expanded under it: School Garden Grants, Salad Bars in Schools, and Nutrition Education for Teachers.

With these programs, kids are taught the connection between growing their own food and eating healthfully.

Upon browsing the website, I stumbled upon The Lunchbox.

-The Lunchbox.

From The Lunchbox site:

“Founded by Chef Ann Cooper, the Food, Family, Farming Foundation is a 501(c)3 nonprofit organization created to change the food system in the U.S. to an ecologically sound, sustainable model. By empowering schools, families, farms and producers to operate sustainably, F3 enables schools to serve nutritious whole food to all students. F3 educates through training programs, direct services, a web portal and collateral resources.”

I LOVE ANN COOPER! :) Watch here here on Ted TV.

I was most intrigued (duh) by the recipes. This is a great tool for anyone. It is very helpful because you can alter the number of people you need to serve. All you have to do is enter how many people and the recipe is immediately scaled to size. Of course, these are considered children portions. So, if you are serving 20 large teenage boys, please overestimate! You can search by category or course. Just because it’s school lunch, doesn’t mean it’s bad!

This would be a fantastic tool for hosting parties if you enjoy cooking. All you have to do is a quick register.

The sheer number of programs and ways to help and educate people on nutrition is fantastic. Take advantage of the available resources!

I also would like to be involved with the Salad bar program. I know many of my friends are teachers and I plan to ask around to see if they implement this at their school.

Big flavor, little work

2011-07-25T16:34:00.001-07:00

This is a great snack to beat the heat. The crunchy bread with the melty chevre and cold pepper really taste wonderful.

Sometimes, it’s nice to be reminded of the simple combinations that work well and easily. It’s too easy to get caught up in making a complicated gourmet recipe and forget the ol’ standbys.

Red Pepper Goat Cheese Toasties

2 slices crusty bread (preferably whole wheat)
1 oz goat cheese
2 large slices roasted red peppers, chilled

Toast your bread.
Spread each slice with half oz of goat cheese.
Top with cold roasted red peppers.

Enjoy! Très simple.

I want my bike!

2011-07-25T13:56:00.001-07:00

It’s really hot down in Austin, Texas. Like REALLY, REALLY hot.

I think the heat is getting to my brain because all I can do right now is research online about what cruiser to buy. I know, I know. Why would you want to be working up a sweat in 104 degree weather? Eh. You get used to it, I guess.

My boyfriend, Adam, rides his bike everyday and uses it for transportation. I , on the other hand will be using it as a stress reliever and a way to relax. Enter the cruiser!

Also, how stinkin’ cute are these bike accessories? Click here to check them out. I can just imagine myself with my Raybans, tunes, and a bikini on my way to the neighborhood pool or market.

Mark my words, this will happen!

I want something like the bike below. SO CUTE!

Or maybe PINK?!

Then, me and Katy Perry can be besties and ride together.

Whatever color and whatever bike I get, Adam and I will both be stoked to go on cruises around the neighborhood together. It’s a great way to spend time together and de-stress.

Laurie

So fresh and so clean, clean!

2011-07-17T10:32:00.001-07:00

I used to not be a fan of juices. Juice=fast source of sugars straight to the bloodstream. However, I figured out that you don’t really need a lot of sugary fruit to enjoy a great juice. Just use great tasting GREENS and VEGGIES.

This compelled me enough to purchase my own juicer because there’s no way in hell that I will pay Whole Foods or Daily Juice $6.50+ for a small cup of green juice. I can buy all my ingredients organic and still make one for myself at home for around $1.00-1.50. This is my juicer.

This is my favorite basic recipe juice recipe

Laurie’s Power Juice

1 peeled carrot
1/2 large cucumber
2-3 cups kale
1/2 apple
large hunk of ginger
1/2 lemon

Wash and cut up all the above and place into your juicer as the manual instructs. Makes approximately 14 oz juice depending on your machine.

As you can see, there is some sugar from the carrot and apple but not a whole lot. It seriously rocks my socks off too. It tastes incredible and I don’t know if it’s a placebo effect from all the juicing hype but I feel so energized! Even it’s its just an associated ‘high’, I’ll take it. I figure there are worse things I could be doing.

I look forward to experimenting with different greens and spices. Also, I love grossing Adam out with weird colored liquids and then making him try them. He usually is a convert :)

I don’t drink this as a meal but use it as a snack or part of my lunch usually.

Cheers y’all!

What’s growing and moving

2011-07-12T13:11:00.001-07:00

Caribbean

2011-06-04T14:49:00.001-07:00

Adam and I just returned from an incredible trip to St. John and Virgin Gorda.

Here are some pics of our trip….we both wish we were still there! Also, there were chickens EVERYWHERE. I missed collecting our own eggs everyday.

Spiced Nectarine Cake

2011-04-15T06:11:00.001-07:00

Just to be completely opposite of yesterday’s post, here is one filled with sugar and carbs. Way to go, Laurie…be confusing!

This is one of my go-to recipes for entertaining. It is so versatile and can be served at breakfast, brunch, with coffee/tea, or for dessert. It’s fool proof as well. The crumb turns out very tender and a bit dense.

Sub any fresh fruit in for nectarines, however, I really do feel the nectarines make it. DO NOT skip out on the lemon part.

If you want to make it for a breakfast bite, cut down on the sugar. Let’s not TOTALLY rush your system with straight glucose the minute you wake up, mmmkay? Compromise people….compromise. I wouldn’t cut all the sugar out because it is essential to the texture of the cake but I do think the fruit lends enough sweetness taste wise. Also, some plain Fage 2% Greek yogurt dolloped on top would be a perfect sub for ice cream or whipped cream.

SPICED NECTARINE CAKE

Bon Appetit August 2005

1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup plus 3 tablespoons sugar
2 large eggs
1 tablespoon fresh lemon juice
1 1/2 teaspoons finely grated lemon peel
1 1/4 cups self-rising flour
5 medium nectarines (about 1 3/4 pounds), halved, each half cut into 4 slices
3/4 teaspoon ground cinnamon

Preheat oven to 350°F. Generously butter 9-inch-diameter springform pan. Using electric mixer, beat 1/2 cup butter in large bowl until fluffy. Add 3/4 cup sugar and beat until blended. Beat in eggs 1 at a time, then lemon juice and lemon peel. Beat in flour until smooth. Spread batter evenly in prepared pan.

Arrange enough nectarine slices atop batter in concentric circles to cover completely; press lightly to adhere. Mix cinnamon and remaining 3 tablespoons sugar in small bowl. Sprinkle over cake.

Bake until cake is golden brown and tester inserted into center comes out clean, about 1 hour (50 minutes for plums or pluots). Cut around cake to loosen; remove pan sides. Serve cake slightly warm or at room temperature.

My processed carb and sugar experiences

2011-04-13T10:10:00.001-07:00

In total honesty, I love processed carbs and simple sugars. We are talking cereals, pretzels, cookies, bagels, sweet breads, etc. I really don’t know anyone that HATES this kind of food. For me though, I have learned the hard way that I need to stay away from it. I have eaten them my whole life without any concern. The big epiphany all started when I cut out dessert for Lent to see if I could even do it.Well, it turns out that I couldn’t. I caved when I baked cookies for Adam one day!

After that white chocolate chip cookie I realized that it wasn’t worth the way I felt afterwards. I got a headache, stomachache and felt generally not well (yes, from just 1!). I love the way sugar tastes, but HATE the way it makes me feel. I am discovering I am very sensitive to it (more so than my friends and family, I have noticed). So now when I think of dessert, it doesn’t include simple carbs or sugars. It might be a couple of squares of 99% dark chocolate, coconut butter, or maybe some Scotch ;)

I used to add Splenda or Truvia to my coffee and other things like baked goods. Now, I don’t under any circumstances. I don’t want to trick my taste buds or body with fake ingredients. You just can’t trick your body without consequences; we are highly evolved and wonderful machines!

It has been roughly a month of not including added sugars and I feel so much better. The most important thing to me is that I have noticed my moods are consistent. I am more stable emotionally. I am 100% confident in this cause and effect. I also don’t have any wacky cravings for high carb or high fat (i.e. highly processed) foods as much. I used to eat a dessert and be hungry, but not ‘truly’ hungry soon after. I would be hungry for more carb/sugar items and not be able to get out of the cycle. It didn’t feel good or healthy.

In my Cellular and Molecular Nutrition class we have learned metabolic pathways as well as hormone synthesis pathways. It’s this huge enormous and so very important cycle that is REALLY happening in your body. There is actual consequence for eating ______. It doesn’t evaporate in your body or just simply get expelled. It definitely does stuff in there and probably is happening RIGHT NOW! (I love, love pathways!)

I am not cutting out sugar as a diet tactic. I am replacing it with no mood swings, happier relationships, less money spent on crap packaged foods while in class, eating more real food, etc. Also, if you experience no problems with a bit of sugar in your diet and it makes you happy, why not.

It has affected me more than I thought it would and I couldn’t feel better about it. At the end of the day, this is my body and I want to feel happy in it!

Laurie

Backyard Egg Salad, yo

2011-02-27T09:22:00.001-08:00

I used to be frightened of egg salad. ‘ ______- salad’ usually contains mayo. Mayo is the source of this fear. Also, it is ugly, it smells weird, and you don’t know what else is in it. However, owning 5 chickens, I am presented with the plethora of eggs to consume everyday. I usually make an egg sandwich for breakfast to combat this nonstop egg production, but sometimes, you gotta mix it up.

Enter ‘egg salad’. I still don’t like saying it. Anyway, let’s face our fears and get to the recipe that is quite delicious and ridiculously easy.

I threw this together for me, Adam and his mother while she was visiting. I had leftover sliced Millet Bread from Central Market that I am absolutely obsessed with. It has these crunchy little millet grains in it that toast up beautifully. There was my base for the salad. Easy peasy.

General formula for tasty egg salad:

egg salad + fresh herbs + artisan bread+ arugula

Quick Egg Salad

(This made enough for lunch for 3 people)

6 organic eggs
bunch of arugula
~1/4 cup greek yogurt, plain
1 teaspoon of grainy mustard or dijon (adjust for taste)
Salt, Pepper
Fresh herbs, chopped ( I used dill. Thyme, tarragon, parsley, etc may be substituted.)
Toasted bread for open faced sandwiches (9 small pieces or less for large sliced bread)

Hard boil farm fresh or organic eggs. (I under boil them juuuuust a little bit as to not turn greenish and too hard.)
Meanwhile, toast your bread slices.
Once your eggs are done, remove the shells.
Depending on your health risks, adjust yolks as necessary. I removed 3 yolks for a 1:2 yolk to white ratio because I had a high risk cholesterol eater in the group.
Chop the whites + yolks coarsely and add the Greek yogurt, mustard, salt, pepper, and herbs.
Mix well. Adjust for seasonings.
Grab a piece of toast, layer on arugula and then spoon egg salad on top. Viola, tres simple.
Serve with some cheese slices, carrot sticks, apples, grapes, whatever you may have in the icebox (and maybe some organic Cheetos like I did, ha).

This is a classic and simple recipe but sometimes we forget to lean on the oldies. Sometimes the classics need a little spotlight!

I love using eggs as a quality protein source. They are portable, cheap, easy, nutritious, and just to finish the saying out….delicious. I don’t know what I will ever do without my chickens.

It’s very nice to boil extra eggs to have in the fridge to eat plain or to make additional egg salad. The varieties are endless. Think curry, or adding nuts/dried fruit, red pepper, bacon, etc.

Off to ~~not understand~~ study Biochemistry!

Laurie :)

I love this website

2011-01-08T08:23:00.001-08:00

http://nutritiondata.self.com/

Nutrition Data is a great resource. You can enter recipes to analyze them and they go above and beyond in the data reported. It’s not the calories/fat/carbs I am interested in. They report micronutrients, AMINO ACID score!, and ratios that are super interesting and fun (for me, who is a nerd).

Also, the creator or my favorite podcast, Monica Reinagel, has a great blog through Nutrition Date. It is found here.

Check it out and inform yourself!

Laurie

New Year’s Resolution

2011-01-08T08:16:00.001-08:00

Most people vow to stick to exercise or diet regimes, to be ‘nicer’, or to spend less money. I, on the other hand need to step up the volunteer action.

In order to be any sort of candidate for a RD internship, I NEED to get some volunteer experience. I have volunteered for Sustainable Foods Center in Austin but I need more, more, and more. I am planning on working with Capital Area Food Bank. There is a RD on staff that coordinates all sorts of fun opportunities like teaching kids in local elementary schools how to cook healthfully. SO EXCITING!

I am getting more and more interested in kids+nutrition. Who knows, maybe that will be my area of focus. Kids are so fun and they love food! What perfect clients :)

What are your New Year’s Resolutions for 2011? I would love to hear them.

Happy Saturday! XOXO

Laurie :)

New York City

2011-01-06T08:16:00.001-08:00

Wow, Adam surprised me with a trip to New York City for a Christmas present. I was so stunned. I’ll get straight to the important bits- the FOOD!

It started with a trip to Penelope Cafe. It was an hours wait but totally worth it. I ordered the When Harry met Sally Salad and it was amazing. Our server was such a doll. The guac was killer.

I have been drooling/dying to nibble a Levain Bakery Chocolate Chip Cookie for years. I figured this was a great time to try it. NEGATIVE. We tried to go twice and they were closed. SO BUMMED!

So, instead I chewed on a mediocre oatmeal cookie from Crumbs Bakery. Meh.

Adam and I had a lovely, romantic dinner at In Vino. I can’t say enough great things about this place. Service, FOOD, wine, and atmosphere. Also, for being in the village, the price wasn’t bad at all. Please pardon the Blur! Adam’s dish was Bocatini di Liguria and definitely the star of the vacation. Fresh pasta with fresh pesto and vegetables. I ordered the Orecchiette with broccoli rabe and italian sausage.

We were wine happy for sure. Half price bottles on Sunday, woohoo!

THEN (as I am laughing maniacally from this memory) I made Adam walk a million miles to find Momofuku Milk Bar. All I can say is thank goodness for Google maps on the iPhone. I had read about CEREAL MILK FROZEN YOGURT. Yes! The line was out the door almost but we waited patiently. The fro-yo wasn’t as fantastic as I expected but it was good. I sampled the old fashioned donut flavor that was way better. Should have gone with that :)

All in all, a fabulous trip with my favorite people and amazing food.

HAPPY NEW YEAR everyone!!!

XOXO

Laurie :)

Half-Marathon

2010-11-15T13:43:00.001-08:00

I went to San Antonio to watch my girlfriend, Lorena, run the Rock and Roll half-marathon. She did GREAT! :) Yay Lorena!

I had a lot of fun. We stayed on the Riverwalk at Hotel Valencia. It was dark and mysterious and Lorena was my romantic date for the weekend. We had dinner, watched a movie, and I even stuck around for breakfast.

The excitement from the half-marathon and marathon was addicting. I felt like I could jump in the race with Lorena. Thank goodness I didn’t; I would have needed medical attention with no training!

So, we decided to do the 3M Half-Marathon in January. That gives me 2.5 months to train for it and I think I will be fine.

I run on average 7:50-8:30 pace depending on distance so I am aiming for 1:50-2:00 hrs finish time. I have a ka-jillion medical issues that pop up when I run so I am promising myself to pay careful attention if and when these arise.

I am going to follow a very low key training plan too. 1-2 short runs during the week and 1 longer run on the weekend. I will strength train and cross-train in between. Throw in some yoga and I will be good.

I am excited! The first thing that I want to do of course is buy running gear but I can’t because X-mas is right around the corner.

(Speaking of XMAS I convinced my family not to give presents but instead donate together to get a goat or flock of chickens for a family that needs one, great website: http://www.heifer.org/. I am so sick of spending money on stuff they probably don’t need!)

Random food note: I had the most amazing yogurt mess today. It consisted of:

Greek yogurt
pumpkin puree
cinnamon
pepitas/sunflower seeds
pomegranate avrils

SO GOOD!

Peace out kids XOXO

Laurie :)

Saturday

2010-11-07T05:22:00.001-08:00

I am exhausted. Yesterday was chock full of events.

I pumped some iron here….

I took the pups to 2 Farmer’s Markets (Sunset Valley and Downtown). I bought some locally raised and butchered Bison stew meat.

Then the 3 of us walked downtown for about 2 hours looking at all the spectacles of “Barkitecture”. It was a silent auction on dog houses that were designed by architects benefiting Austin Pets Alive, I think.

So cool!

My dogs had copious treats. That’s actually an understatement.

There was even a faux dog park in the middle of downtown with a little pond and a million tennis balls. Scout just was harassing poor bystanders for treats. Such a mooch.

They also had a pet photo area! Haha!

Look how tired the doggitos are.

This is why I LOVE AUSTIN! I am so lucky :)

Um, I think it’s too small Mom…..

Dog sweater FAIL! Elmo is not a small but don’t tell him. He’s a big boy medium!

(Then I proceeded to buy all of IKEA, decorate the bedroom, clean the house , goodwill stuff, and studied Nutrition like whoa. Tired Laurie.

Happy Sunday Funday :)

-Laurie

Shabby Chic?

2010-10-30T20:42:00.001-07:00

I have a really embarrassing confession to make.

Here goes….I shamelessly adore Shabby Chic. I would die a happy death suffocating in white ruffles and big downy comforters.

Where in the heck did this come from?!!

I was an art student. I mean I know I have a ‘good eye’ and appreciate good, thoughtful (respectful, haha) interior design/decor. Alas, I have fought this love for too long. I must now give in because I live in my own space and I am not decorating for anyone else but me. Okay, well Adam too but he gives me free reign. Sweet!

My first purchase is a ruffly white shower curtain. I AM OBSESSED (understatement) WITH ALL HOME DECOR WHITE. LIT-ER-ALLY.

Here’s some unabashed pictures of shabby chic. Try not to get a cavity from all the saccharine, girly candy-ness of it all.

Who AM I?! Gah.

I feel better now that I got that out of my system.

Now, I am going to chug a beer, eat a cheeseburger, and watch some football.

-XOXO Laurie :)

Pumpkin Spice Granola

2010-10-27T20:02:00.001-07:00

Since I love pumpkin so much, I try to incorporate it as many meals as possible. I hate paying $6 for granola that I know I can make at home, so this recipe had to happen.

Okay, so ‘pumpkin spice granola’ isn’t exactly too original. Not like it hasn’t been done before; this is just my spin on it. I like to glance over many recipes and gain some knowledge from other cooks and then squish them all together in a way I think will work and increase certain flavors I like (cinnamon!)

Ingredients:

2.5 cups old fashioned oatmeal
2 cups rice krispies
3/4 cup pureed pumpkin
3 Tablespoons brown sugar
1/4 cup maple syrup (I used sugar-free)
2 teaspoon vanilla extract
1 HEAPING teaspoon cinnamon
1/4 teaspoon ground ginger
~1/8 teaspoon ground clove
~1/8 teaspoon ground nutmeg
1 teaspoon salt

Preheat oven to 325F and line a cookie sheet with parchment paper.
In a large bowl, combine oatmeal+rice krispies and stir.
In a different medium bowl, stir together the rest of the ingredients.
Mix all together very thoroughly.
Using a spatula, spread evenly on prepped cookie sheet
Bake for 20 minutes. Stir and continue to bake until golden. I baked mine an additional 15-20 minutes with lots of checking on and stirring around to make sure everything got nice and toasty. If your layer of granola is thick, it will take longer. I promise it will get crunchy!
Remove from oven, stir, and let cool. Store in airtight container once completely cooled.

Makes around 8-10 servings.

(And let your puppy lick the bowls clean. What’s up with one-eye crazy poodle, though?)

Enjoy over yogurt, ice cream, cereal, toast. Endless options. And your house will smell amazing, I promise.

Please note: I used sugar free maple syrup. The amounts per serving are so small that I don’t worry about it. I recently read in my nutritional science book that you would have to ingest 98+ packets of Splenda DAILY in order to have ANY effects. So, a serving of this would be very negligible. Just my 2 cents though. I am not a doctor, professional researcher or licensed dietician. (I will be soon though!)

It’s addicting to munch on! I packaged up some for my lovely friend Kelly (www.kellyrucker.com) after sampling it over Siggi’s Vanilla Icelandic yogurt. I loved it and it made me want to wear mittens, rake leaves, and build fires. Oh, wait. I live in TEXAS. Guess I won’t be doing any of that until our Christmas vacation in Santa Fe, New Mexico!

XOXO -Laurie :)

Nicobella Vegan Truffles 25% off

2010-10-26T08:50:00.001-07:00

Special Discount!

My friend, Lorena, knows Nicole of Nicobella. This is how I learned of Nicobella. They have fabulous ingredient lists and I completely approve. They make wonderful gifts and right now, there is a 25% off special right now.

The flavors are so interesting such as Pumpkin Chai, Blueberry Almond, Ginger Green Tea, Sunflower Banana Butter, Walnut Flaxseed, Pure Cocoa Bliss &Blueberry Almond.

Choose any of our 6 piece boxes of Nicobella Vegan Organic Dark Chocolate Truffles and receive 25% off when you buy two or more.

Here’s a little information:

When making our Nicobella Vegan Organic Dark Chocolate Truffles, we replace the cream and butter that typically make up the creamy center with oat milk and coconut oil. We also infuse each truffle with high antioxidant ingredients, such as blueberry green tea, pumpkin and sunflower butter. They are half the calories and low in sugar yet still maintain all of the rich decadent taste of traditional truffles.

Here’s where to buy them, just scroll down to find Nicobella: https://shopopensky.com/eatyourveggies

FOR DISCOUNT: enter the coupon code "HealthyChocolate" at checkout to receive 25% OFF when you buy two or more of the 6 piece boxes!

-Laurie :) XOXO

Photoshoot

2010-10-21T13:52:00.001-07:00

Go here. This is Kelly Rucker’s website and her photos are amazing. I have known her since middle school and she always had a camera in her hand. You can tell that she is passionate from her skills.

Not only is she fabulous at shooting, she is fun to hang out with while ‘on set’. Her portfolio is blowing up as we speak. I am lucky to have gotten a session with her!

She does it all folks. Weddings, babies, animals, couples, nature, you name it. Dallas, Houston (maybe), Austin….get her now!

She’s absolutely lovely.

We shot with my chicks for a little while.

Then we went to South Congress Avenue here in Austin to take some pictures. I didn’t feel weird at all posing in different spots and positions. She got a lot of great material in a short amount of time too. We even met 2 poodles on the way (score!).

Photos by Kelly Rucker

Then I did the only thing I could think of to make her happy. Pumpkin Pancakes. It always comes back to food y’all.

-Laurie

The elusive freezer frog

2010-10-21T08:14:00.001-07:00

I am all about eating your veggies. One exception though: without freezer burned frogs. What? Yes, you read correctly.

photo credit

Check out this article on MSN. Some woman actually opened up her bag of frozen vegetables (check out those cool square cut carrots! ha) and found a wittle frozen Kermit. Probably not the kind of protein that you want to add to your diet.

I feel so badly for the little guy. He looks like he was frozen just as he realized he was surrounded by corn niblets and petite peas.

-Laurie

PUMPKIN!

2010-09-20T12:57:00.001-07:00

The weather is changing, sweaters and boots are coming out, the sun is going down earlier. It’s FALL! Oh, wait. I live in Texas and the reality is that the temp has dropped maybe 5 degrees and the only sweaters you need are when you are indoors and the air conditioning is blasting.

Ah well. That 5 degree drop is reason enough for me to bust out my canned pumpkin. I am obsessed. I don’t ever get sick of it. It’s kind of sad and weird.

My two favorite things are pumpkin oats and pumpkin/Greek yogurt.

Here’s how I make my pumpkin oats. Pictures come next time I make it because I forgot to take any this morning.

PUMPKIN OATS

1/8 c oat bran
1/3 c organic oats
enough water to cover oats plus 1/2 inch

cinnamon, ginger, clove
pinch of salt
maple syrup
2 T vanilla protein powder
1/4 c canned pumpkin

In a microwave-safe bowl, combine the 1st three ingredient. Stir and cook on medium-low power for 2-3 minutes, stirring in between.

When the oats are cooked, add remaining ingredients and nuke if not hot enough. Adjust consistency. (thicker? keep microwaving. thinner? add a bit of milk/water/almond milk.)

I have been using the organic canned pumpkin due to the crazy nation-wide LIBBY pumpkin shortage. There is nothing like Libby’s. The organic is good but not as addicting as Libby’s. I don’t know what they put in there.

Pumpkin is a great source of Vitamin E (Alpha Tocopherol), Pantothenic Acid, Magnesium, Phosphorus, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Iron and Manganese.

-Laurie :) XOXO

Homemade Oat Milk

2010-09-15T05:43:00.001-07:00

I don’t drink cow’s milk. I have just lost a taste for it. That happened roughly 3 years ago. Since then, I have been drinking Blue Diamond Almond Breeze. It’s pretty dang low on nutritionals so don’t worry, I eat my cheese and yogurt on the side for my dairy and calcium.

Almond milk can get kinda pricey. Especially with how much I consume. So, I became intrigued with alternatives that are cheaper. Enter OAT MILK.

Ridiculously easy. Do you have water? oats? a blender? a strainer/cheesecloth?

1. Soak 1 cup of oats in 2 cups of water for a bit. Until some water is absorbed.

2. Add 3-4 cups of water and blend.

3. Stain the mixture and sweeten as desired.

Use as you would normal milk. I put a bit of cinnamon, stevia, and vanilla extract in mine.

Enjoy!

:) Laurie

Nutrition: Stuck in 1968

2010-09-07T10:26:00.001-07:00

I just learned in my Nutrition class that food that is legally required to be labeled (think the nutrition labels on sides of cereals) is based upon 1968 daily requirements!!! Here’s how to read a label by the FDA (FDA label how to).

WHOA! That means we are using scientific information based on research/labeling done in and prior to 1968!

Some items have gone up in requirements such as daily intakes of Vitamin C and folate for instance. Some have gone down like sodium and Vitamin A. You get where I am going. Things just change with research and new understanding.

I just want to reiterate the vast separation of knowledge between industry and consumer. We have no idea what is really going some of the time. Marketing ploys, serving size manipulation, out dated labels, etc. are all things we have to be aware of as consumers.

So next time you check out your daily requirements and look at the % on your label think twice about relying on it. I don’t want to go into specifics of everyone’s RDA’s, DRI’s, DV’s and DI’s but you can do a little digging on websites like www.mypyramid.gov .

A word on my recipes

2010-09-01T13:37:00.001-07:00

I would just like to say that there are many ‘unhealthy’ recipes on here.

-Hold up, Laurie. Aren’t you going to school to become a Registered Dietician? Don’t those two things clash?

No! They don’t have to! The ‘unhealthy’ recipes aren’t unhealthy per say…they are to be ENJOYED (cough, key word) in moderation.

There is no such thing as a bad food. There are however, such things as bad habits. That’s the difference.

So give yourself some wiggle room. Otherwise, life would be no fun.

Okay, I’m done :)

-Laurie

NTR Class is messing with my brain.

2010-09-01T13:29:00.001-07:00

I am enrolled in a nutrition course this fall semester. It’s very exciting to be learning about something I have worked for over a year on. I had to complete many pre-requisites to enter the Natural Sciences program at UT.

It’s very interesting because I think my so called nutrition ideals or morals are going to be questioned often in school. I think this to be a good thing. It’s important to understand why you formulate certain standards, opinions, theories, or notions. Otherwise, they are just adopted statements sort of like the political party you follow because of your parents. For instance, more overweight people die than underweight or average people. FALSE!

Say, what? There is an assumption that if you’re ‘fat’…you aren’t ‘healthy’ and that you will lead an unhealthier, shorter life than a ‘skinny’ person. We learned in class that most research suggests the opposite. (Obviously morbid obesity leads to…death. Hence morbid) The studies collected over years and years and published in respected health journals (I can cite if you really care) indicated that slightly overweight people had a MUCH MUCH higher rate of living than the slightly underweight people. See, it’s things like this that challenge my naive thought process.

On the flip side, we learned not to trust most statistics. I am a huge believer in this. Most stats out there are either paid for by private companies, have messed up experimental data or are somehow skewed to report desirable results for the hypothesis or analyzer. It’s just ridiculous.

Also ridiculous is how much the public LOVES statistics. It gives them instant ‘knowledge’ and power to spit out numbers that seem very authoritative. It’s funny to know that most are just rubbish. Ask to see data, respectable sources, or multiple experiments.

So, where does that leave the health/nutrition field? It leaves them vulnerable to the trash. Do yourself a favor and don’t buy into any gimmicks, trends or crazes. If it seems too good to be true, IT IS. Do I need to type that again??

IF IT SEEMS TOO GOOD TO BE TRUE….IT IS.

Eat your veggies darlings :)

-Laurie :)

I got my groove back

2010-08-30T05:46:00.001-07:00

I did it with butter.

It felt good.

I have been unsuccessful for a long time.

FINALLY, I got my cookie.

Hehe :)

I finally made great chocolate chip cookies (the baker’s obvious staple). For months and months, I practically gave up on these babies. They would repeatedly come out of the oven like cow patties. Tears were shed. Yep. Tears.

Since, I am now technically a scientist ;) I can analyze my failures from a measured standpoint. I hypothesized, researched, experimented and concluded. A good scientist will never be 100% sure of anything, so I will say that research STRONGLY SUGGESTS that my butter was always too warm and that my dry to wet ratio was a bit to heavy on the wet. I didn’t warm my butter at all and added 1 or 2 T of flour to the dough.

Sweet jesus, we have lift off. They LOOK (and taste) like classic chocolate chip cookies SHOULD. I can sleep easy now. You guys have no idea what a failure I felt like. Not even being able to whip up what Pilsbury or Nestle can in matter of minutes. I could always make a crusty baguette, a wedding cake, profiteroles like the best of em. But the fact that I couldn’t master the simplest and down home recipe got me. So, I am very happy now.

And so is Adam.

And so will my brother when he receives his cookie package.

I used myriad of recipes (all recipes, Alton Brown’s, and Eat Live Run’s).

Go. Make. Cookies. They’re good for your soul :)

COOKIE PORN!!!

This little milk cow is very dear to me. It belonged to my grandmother, Hazel. She and I are soul mates.

I played with this little cow when I was a little girl and my mom just gave it to me today. I don’t know how she felt about chocolate chip cookies but I have a feeling she would have eaten them since we were so alike ;)

My mom got me a Dean Martin record that I am about to listen to.

Peace y’all. Happy Monday.

-Laurie :)

Eat fruit for your brain

2010-08-23T12:12:00.001-07:00

Fruit is good for you….duh. Read below for an article about staving off aging with eating berries. Just keep to your servings and you can benefit.

From aol.com:

Blueberries and strawberries may serve as a detox elixir for the brain and can help your aging mind stay sharp, new research shows.
Scientists from the U.S. Department of Agriculture say they've discovered the first solid evidence that the popular fruits, along with acai berries and walnuts, essentially cleanse the brain, activating what's known as its "housekeeper" function and ridding it of toxic proteins.
Those proteins are the culprits to blame for age-related memory loss and other mental deterioration.
Study author Shibu Poulouse, who works for the USDA's Human Nutrition Research Center on Aging in Boston, said the body's ability to ward off inflammation and oxidative damage declines with age, which can lead to brain disorders, heart disease and cancer, among other degenerative conditions.
"The good news is that natural compounds called polyphenolics found in fruits, vegetables and nuts have an antioxidant and anti-inflammatory effect that may protect against age-associated decline," Poulouse told a conference of the American Chemical Society.
Poulouse and study co-author James Joseph, who died in June, looked at certain cells in the brain known as microglia -- which eliminate and recycle toxins that can cause the mind to malfunction. That detoxification is called autophagy.
As people age, the cleaning cells stop working properly and the biochemical debris accumulates, according to Poulouse. The microglia can also become hyperactive and harm healthy brain cells.
"Our research suggests that the polyphenolics in berries have a rescuing effect," said Poulouse, in a statement from the American Chemical Society. "They seem to restore the normal housekeeping function."
The scientists used cultures of the brain cells of mice and saw that berry extracts blocked certain proteins from shutting down the autophagy process.
But Dr. Douglas Husbands, a nutritionist with a practice in northern California, warned against giving the findings too much weight.
"You can't make a generalization from that study," Husbands told AOL Health. "Where were the berries from? Were they organic, or did they contain pesticides? The devil's in the details."
In addition, experiments using extracts and animals, rather than the actual fruits and humans, don't tell the whole story, he said.
"You cannot extrapolate that the extracts are doing the same thing as all the molecules in the food would do," Husbands said. "You have to look at all the ingredients."
The authors' prior research has shown antioxidants in fruits and nuts may prevent the decline in cognitive abilities that accompanies aging.
In one study, old rats were fed antioxidant-rich strawberry, blackberry and blueberry extract for two months. The diet
reversed the age-related degeneration of the rodents' nerve function and memory skills.

Article written by Catherine Donaldson-Evans.

Article can be found here.

Healthy Super Cinnamon Rolls

2010-08-02T09:18:00.001-07:00

5 Organic Chemistry tests + lap reports + house guests?

Great reasons to bake! For one, it’s productive procrastination away from the chemistry. Two, there are more mouths to feed.

It makes me feel all warm and fuzzy to marry comfort food with health. Why not achieve both when you can? (I am completely aware of when it’s not worth health-ifying certain foods though, like great cheese!)

I daydreamed about pulling perfectly baked, aromatic cinnamon rolls out of the oven right as my house guests are waking up. They would be rustically mis-shaped and plump with cinnamon and raisins coiled in each layer. Then I go outside and milk the cow.

Just kidding. Snap out of it….Let’s get to the recipe folks. If I continue to babble on like that, I will start describing epically the dream kitchen I want to build on a farm in Vermont. And THAT ain’t happenin’.

Healthy Super Cinnamon Rolls

Dough:

1/2 cup almond milk
1/2 cup water
1 packet active yeast
1.5 cups whole wheat flour
1.5 cups unbleached AP flour
1 T baking powder
1/2 t salt
2 T sugar
2 packets Truvia
1/4 cup unsalted butter, melted
1 egg white

Filling

3 T cinnamon! yes!
1/4 cup raisins
1/4 cup brown sugar
2 packets Truvia
1/4 cup butter, melted & cooled

Icing

1/2 cup confectioner’s sugar
2-3 T almond milk
1/8 t salt
splash vanilla extract

Directions:

Stir yeast into warmed water + almond milk. Let rest until bubbly, 5-10 minutes.
In food processor (or kitchen aid, or bowl) put all the dry dough ingredients and mix.
Add egg+butter+yeast mix to dry. Process until ball of dough forms.
Knead for ~20 turns or about 2 minutes.
Let rest in a steep bowl at room temp with a towel covering it for 1 hour.
Turn dough out onto counter and knead a few turns, let rest 5 minutes.
Cut dough in half and roll each into rectangles. Thin is good.
Spread half of butter on each rectangle. Sprinkle the remaining filling ingredients (+optional banana slices) over all of rectangles.
Wet one of long sides with water for seam.
Neatly roll dough into log and cut into 2 inch pieces.
In buttered or sprayed baking dish, arrange rolls and at this point either leave them out for a final rise or put them in the refrigerator overnight.
When ready to bake, preheat oven to 350F and bake for 25 minutes.
Drizzle prepared icing (just mix together) over warm rolls. Yum.

Nutritionals are pretty sweet. Low in fiber and protein but add some fruit and eggs or greek yogurt and you have a freaking fantastic breakfast to start your day off right.

* I used nutritiondata.com to compile the above and it is for the rolls without added banana slices. I think the banana is worth doing. It creates an extra-gooey layer in the rolls.

Eat the damn cake

2010-07-27T09:41:00.001-07:00

I eat healthfully oh…98% of the time. When I don’t, it looks like this.

(PG-13 folks)

Wow, really? Dang, get it girl. I guess pictures speak louder than words. Even drunk, tex-mex words I may have spoken quite loudly at a family restaurant. Whatever, I had fun.

Sometimes, it’s important to let loose and just listen to your body. (even if it’s screaming ‘margs!’….hmm)

I told Adam that I wanted chocolate cake and margaritas for dinner. While I didn’t end up getting my cake :( I did have my margaritas.

Also, have a designated driver like this cool guy below. He made sure I was safe.

He sipped little, cute margs at the beginning of the night . I think he was uncomfortable with their size and flavors (mango, fruuuusssion, lime) and was hiding in the dimly lit corner.

*** We ate at Z’Tejas and their margs are tasty and strong. Tomorrow, 7/27/10, they are releasing a new drink menu with ‘healthier’ cocktails like the Skinny Margarita. While I think that drink name is SO asinine, I am curious to try it. Anything called the skinny ____ is stupid marketing to me. Just because something is made more healthfully, doesn’t mean it has to be ‘skinny’. It sends all sorts of negative connotations to women and men. **What looks cool is that they are lower sugar than the normal marg (made with agave…which is still sugar! but less syrupy/overloaded than the sour mixes that places usually use). Some people (Adam) think I am the sugar police. I am.

Here’s a link to their website: Z’Tejas

While the cat is away…

2010-07-17T06:33:00.001-07:00

Adam’s in NYC this weekend. Normally, we make dinner together on a Friday night.

I find that when cooking alone, simplicity is key. I had dinner ready in about 5 minutes. It doesn’t take time or complexity to have a nutritious, filling, CHEAP dinner.

I made a massaged kale salad with goat cheese, cherry tomatoes, olive oil, and nutritional yeast. While making this, I was nuking a sweet potato that I topped with a sliver of butter, salt, cumin and cinnamon. I also had a small glass of an Australian Cabernet Sauvignon to wash it down.

***Um, ignore the shoddy iPhone picture, por favor. ~~Sometimes~~ Usually, I am too lazy to use my digital and your poor eyes suffer. Sorry!

Also, don’t worry about making a full recipe if you want. Think leftovers for the week. There are ways to be creative to mix it up each meal so you don’t get bored with it. Change up the toppings, put it on a tortilla, eat it cold, add other veggies, over spinach, etc. You get the idea.

I am learning about organic composting right now! If you live in Austin, go take a field trip at the Natural Gardener. It’s an experience for sure.

-Laurie :)

Avoiding $$$ and books

2010-07-17T06:19:00.001-07:00

I am trying to avoid Nordstrom’s Anniversary sale like the plague. As well as studying for Organic Chemistry. It’s amazing what I get done when I am effectively procrastinating. Test times = clean house, errands done, phone calls made.

Yesterday, I found myself FAMISHED after studying. Someone told me that your brain burns a lot of calories when you’re working hard. I know your brain needs energy to function but I hardly doubt reading O Chem is like running around, ha.

At that point in studying though, I didn’t care and HAD to eat something. I grabbed a Sigg'i’s Pomegranate and Passion Fruit.

I LOVE SIGGI’S SO MUCH that it hurts….my wallet. They normally run $2.25 EACH! (French vanilla is my favorite flavor.)

I ate it traffic style. It the V-dub. Not so safe, especially with a plastic fork. You cannot get all the bottom out with a fork!

I snagged a $0.50 one. SCORE!

I highly suggest you guys trying Siggi’s. Amazing nutritionals and the texture is EVEN thicker than Fage. 120 cals, 16 g protein, 11 g sugar and non-fat. (That’s actually my only gripe. I like a low-fat dairy instead of a non-fat. They seem empty and you don’t absorb all the calcium without a bit o’fat. )

Okay, okay….I will go study Organic Chem now. My mom is coming into town soon so I need to get it out of the way.

Then, it’s time for pedis, margs, poodles, movies, and mommy time. There’s nothing like good mommy time. I am very lucky to have a caring one.

PEACE!

whoops, how did Scout get in here??

(her scary weasel face!)

-Laurie :)

Vita-tops

2010-07-15T11:32:00.001-07:00

Here is my review for Vitatops: Deep Chocolate, Banana Nut, and Cranberry

I first tried the Deep Chocolate. I intended on buying these for dessert options however, the nutritional stats are decent enough to eat for breakfast or snacks.

The first chocolate one that I ate, I microwaved for ~20 seconds until the middle was warmed. Jesus H. Christ. This was really really good with a glass of Almond milk unsweetened. I had died and gone to high fiber, low sugar chocolate heaven.

The next flavor I tried was the Banana Nut. Again, the stats are pretty stellar and I had it for a snack in between Chemistry lab and lecture. This time, I grabbed it straight from the freezer and let it thaw in my backpack.

It tasted great too! The texture is fabulous and dense and soft. It doesn’t taste too wheat-y or grainy. It’s almost kin to those terrible for you Otis Spunk Meyer muffins that I am fairly sure are biochemically engineered. But in a good tasting way, you know what I mean?

Lastly, I tried the Cranbran flavor. There were huge, plump cranberries all throughout the muffin-top. This flavor was definitely more earthy textured. This was probably due to the bran, duh. I liked this one the least actually…but that doesn’t mean I didn’t like it.

All in all, whenever my grocery store has them on sale, I will buy them again. They usually run ~$1.00 per muffin top. They carry them in Austin at select HEB’s and Sprouts Farmers Market. *

They freeze and thaw beautifully so I can stock up without feeling guilty too ;)

I just noticed a trend for all things ‘Vita’ in my recent posts. I need to get out more.

-Laurie :)

Tempting…

2010-07-14T13:23:00.001-07:00

Vitamix is offering a deal on their reconditioned models. It comes with a 7 year warranty. Argh. Rational Laurie says no. Irrational, spontaneous Laurie says DO IT!!! For anyone that’s curious, Rational Laurie always wins.

Here’s the link if any of you are interested.

Cheap Vitamix

-Laurie :)

Dear Santa

2010-07-08T08:24:00.001-07:00

I know it’s only July. But I just thought I’d send out my list early this year…..

I have been dying to get a Vitamix. I see them on other food blogs and it looks like it changes their lives. It goes something like this: in some ingredients and out comes the most perfectly blended smoothie, soup, sauce, hummus, nut butter, etc.

It looks fool proof. I neeeeeeed it :)

Most people outside of the food world (i.e. normal people) have no idea what it is and how special it is. The majority of my friends and family don’t spend hours reading food blogs or articles like I do. So, I feel pretty dorky when I see the Vitamix at Costco and turn into a little whiny girl that wants a pony. Or actually, in this case more like a little girl that wants an Easy Bake Oven 2000.

But then I walk away. You know why? Because it’s $400!

I cannot rationalize spending $400 on a freaking blender.

Not right now anyway. Maybe I will make a Vitamix piggy bank.

-Laurie :)

Better-For-You Peach Cobbler

2010-07-05T09:29:00.001-07:00

This fourth of July, I realllly wanted to bake something. Texas peaches were on sale for $88/lb. Done.

Peach Cobbler.

Source

Um, hold up though. Isn’t traditional cobbler terrible for you with all that butter, sugar, and processed white flour?

Yes, it’s not exactly the epitome of nutrition. So I health-ified it so I could feel better about serving to my friends after they drank copious amounts of beer and ate an ungodly amount of meat. God bless America…..

Anyway, below is a recipe I made up after looking at a few online cobber recipes. I tried to take the best from all, omit or scale down the unhealthy bits and still taste good.

Laurie’s American Peach Cobbler

Topping

1/4 stick unsalted butter
2/3 cup whole wheat flour
1/4 cup coconut flour
1/8 teaspoon salt
1 teaspoon baking powder
3 Tablespoons sugar
2/3 cup unsweetened almond milk
2-3 Tablespoons plain low fat yogurt
1 egg white, beaten

Filling

5-6 peaches, peeled and cut into chunks
1 teaspoon vanilla extract
pinch salt
squeeze of lemon
3 Tablespoons sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg or less

Optional Topping*

1/4 cup chopped pecans
1/4 cup raw old-fashioned oatmeal

Preheat your oven to 350 F.
Melt butter in a bowl.
In same mixing bowl combine all the dry together. Then add the almond milk, yogurt and egg and mix together. Make sure not to overmix.
Prepare your filling in another mixing bowl. Stir together to coat all the peaches.
Get a glass pie pan (or other shape) and spray with non stick. Pour in the peach mixture on bottom.
Using a large spoon, drop mounds of batter topping over peach mixture.
Sprinkle oats and pecan pieces if using over batter
Bake for 35 minutes. Remove, and cool to room temp.
Serve warm with vanilla bean ice cream.

Nutritional facts per serving; 8 big servings. Calories: 140 Fat: 3 g Carbohydrates: 24 Fiber: 4 g Protein: 4 g

Omit the egg white, butter, & yogurt for a vegan version. Can sub in some oil or vegan margarine. For a gluten free version, use more coconut flour for the whole wheat with another GF flour sub.

Enjoy :)

Source

-Laurie XOXO

The Rutgers Farm Update

2010-07-03T08:16:00.001-07:00

Garden. Check.
Chickens. Check.
Peach cobbler. Check.
Compost Bin. Check
Farm dogs. Check.
Adopting a goat and a Great Dane? See below.

Here’s some photographic updates on all the above. No one reads anyways; you guys just want PICTURES. You know you scroll through….cuz I do too.

Garden: Zucchini, Tomatoes, Green Beans, Squash. Tres simple. Herbs: Rosemary, Oregano, 3 types of Basil.

Chickens: 5 of them now. We adopted more after our loss of Peanut :( and the Red Baron. RIP kiddos.

Peach Cobbler for the most depressing, rainy 4th of July ever. Dessert fixes EVERYTHING! I am making it tomorrow. (bad dietician)

EW! Compost!

Farm Dogs: Elmo and Scout.

Best friends needing a home that was almost our home. I got an email from Adam while I was getting my haircut. This was the subject line:

Subject: Fwd: Goat and Great Dane needs hom

Apparently, some lady found a young goat and an elderly Great Dane wandering around in her neighborhood. The email said they were inseparable and they both want to be petted and inside with humans.

I shrugged and said yes….but dodged the bullet somehow because some other crazy person got them first. Man, I can only imagine what my life would be like with 5 chickens, 3 dogs, 1 goat, a garden in the center of Austin, TX.

The fact that we can have all that in a city makes me love Austin even more! Oh well, next time :)

Homemade Peanut Butter

2010-07-03T06:48:00.001-07:00

When I get bored, I come up with excuses to make more food. I love creating things and since I don’t paint right now (too messy) I must produce and it happens through the kitchen.

This post is to show how easy and satisfying it is to make your own nut butter.

We were running out peanut butter (excuse, there was some hiding) so I grabbed some raw shelled peanuts from the bulk bins. I dunno, maybe 1.5 cups or so.

Then, I roasted them at 350 F for around 15 minutes or until they become aromatic.

Grab your food processor and dump them in and run. It will seem pretty much like forever that you’re holding down the button but eventually it catches and MAGIC! Peanut Butter just like from the store. It took me a good 20 minutes. My thumb felt like it was going to fall off. I need a new food processor.

*I would like to note though, I did add a packet of Truvia and a nice pinch of salt to the food processor.

This is where it gets interesting. Seen those dark chocolate butters at the store but not willing to heft over the $6 for a munchkin sized jar? Yeh, me too.

All you have to do is add some cocoa powder to the above.

I added 1-2 tablespoons of cocoa powder to about 1/2 cup of peanut butter and blended away.

Here’s what I got:

TADA! CHOCOLATE PEANUT BUTTER :) Your toast can thank me later.

Animal Love

2010-06-01T11:45:00.001-07:00

This is Elmo. His other alias’s are Elmito, Stinky, El Cheeto Negro, Doodle.

He is a 13 yr old miniature poodle with lots of attitude. I love him like my child.

Scout Potato. We adopted her from a Goldern Retriever adoption agency and they think she is around 3 years old. She’s a sweetheart and puts up with Elmo.

Our Chickens: Spanky, Honey, Peanut, and the Red Baron.


Baby Peanut!

My favorite snack

2010-06-01T11:11:00.001-07:00

Since it’s summer I like eating cold things. I reaffirmed this by just having hot soup for lunch. That was gross.

Anyways, my favorite snack/breakfast/dessert/whatever you want to call it is protein ice cream.

Here’s how to make the perfect bowl. (Layering is key!)

In a bullet or blender:

1 cup crushed ice
3/4 cup unsweetened almond milk
1/4 cup water
1 scoop whey protein powder (no added sugar)
1/2 teaspoon xanthan gum
1/3 teaspoon guar gum

Blend away until smooth and fluffy.

Then add some bran flakes and rainbow sprinkles :)

YUM!!

Depth of Food

2010-05-26T11:44:00.001-07:00

I think I have written before on food but I feel the need to revisit what it means to me. It’s kind of overwhelming how many different ways it affects my life. Food is my life. It just is.

I’ll start from my roots. I grew up in a ‘foodie’ family. Dinner was always well balanced and at the table, most likely pork tenderloin, kale, and sweet potato with a salad. Everything stopped for dinner time or good food. My dad inherited this trait from his parents. Nana and PopPop were responsible for our eating habits.

A little history…..PopPop made a killer New York style pizza. It was the kind that had no resemblance of a circle and was thin and crusty. He used real mozzarella and some sort of secret sauce, I swear. Whatever he did, it was awesome and no one can ever recreate his work. There were hardly leftovers when he pulled out this easy weekday lunch dish.

There was also chicken soup. I learned chicken soup from my dad. My dad learned chicken soup from his dad. This is the king of all comfort foods so I find it fitting that it’s passed from loved one to loved one. PopPop made this for my Nana out of love…a LOT because she said she liked it once. She never told him that she was sick to death of it because he made it every week!

He was also famous for his pop-overs. C’mon, how fun is it to say PopPop’s pop-overs when you’re a kid and you can’t wait for him to bring them to the table fresh from the oven, still in the pan.

Recently, PopPop passed away. I am sure he is with my Nana and is probably still haunting her with chicken soup. I can’t help but immortalize those dishes and memories I shared with him. Food is how I bond with people. I can tell you what we ate, with whom, on each holiday or dinner party to the exact. Those details are what I absorb and are to some degree mile markers as I reflect back on life.

Food is what families do best if they get the hang of it. Think about what potential it has to offer. It’s team work. It’s togetherness, it’s communication, joking, failure, success, sharing, nourishment. All the sensations are truly huge. Then you add wine into the picture? Forget it. It’s life!

You have to eat at least daily to survive. Why not pay more attention to how it can enrich your life. Take time to feed your family of not only healthy foods, but also give them memories they’ll never forget.

I could really go for a piece of PopPop’s pizza right now. It would feel like a big ol cheezy hug from him :)

Set it and forget it.

2010-05-20T08:27:00.001-07:00

First off, I think in order to be a proper blogger I really need to step up my photog skills. For having a degree in art, they really suck.

Anyways, this post is to show you how ridiculously easy a whole chicken is to cook. I mean EASY.

1. Buy a roaster chicken.

2. Rinse it and pat dry, season with salt and pepper.

3. Ball up about 6 pieces of tin foil

4. Place foil balls on the bottom of a slow cooker.

5. Put chicken on foils and set on low for 6-8 hours.

Fast forward 6-8 hours, you are done…your house smells like you have been slaving away all day and you have roast chicken leftovers for as long as they last. I am known to pick at chicken leftovers like nobody’s business.

And if you hit the sales, you can get an organic roaster for way less than one of those nasty prepared ones you see sitting under the tanning booth beds at the front of Albertson’s or Costco.

Oh and the meat is fall apart tender. Literally. The bones just fall apart when removing the chicken. Sounds gross but this is a good thing, I promise.

Try it if you haven’t! This is an old school recipe but new to me and I am giddy about how tasty and easy it is. Usually I refrain from using slow cookers or words like ‘casseroles’ (shudder!) but this my friends, is worth trying.

Have a great day!

Love you PopPops, and you made one heck of a roast chicken but I know you’d like mine too :)

Vanilla Ice Cream

2010-04-26T08:57:00.001-07:00

Confession: I am a collector. I ~~hoard~~ collect kitchen stuff. I don’t discriminate against their uses whether big or small. My drawers and packed with random tiny whisks (because tiny things are so darn cute and get me every time) to garlic mincers, to heart-shaped pancake makers.

That’s just a drawer. I have cabinets too. Just imagine the appliances that are hiding away like waffle-makers and s’more kits. Adam gives me the dirty eye every time I go into Sur La Table…a non-verbal “really Laurie, more stuff??!’.

I decided to put one lonely device to work.

MY ICE CREAM MAKER! :)

Motivation: I got grossed out by the long list of artificial ingredients in Blue Bell. HFCS is not on my dessert menu thanks very much.

Mission: I wanted a down and dirty vanilla ice cream.

Short Ingredient List:

2 cups organic whipping cream (oh c’mon, live a little)
1 cup organic 2% milk
1 can evaporated milk
hefty pinch of salt
2-3 T granulated sugar*
1 T vanilla extract.

1. Beat everything except the milk and the evap milk on high for approximately 3 minutes.

2. Mix in the two milks.

3. Pour into the ice cream maker for thirty minutes.

* Depending on how sweet you like your ice cream. I don’t like sweet so adjust accordingly.

You’re done. Mix in whatever you want to.

Total cost $3.79 for a huge tub of organic ice cream.

We mixed in semi-sweet chocolate chips at the last minute and it was perfect. Adam ate a big bowl and that makes me happy. I like to feed people!

Side note: my post titles are so boring. ‘Vanilla Ice Cream’- blah! Next time, I promise something snappy and witty.

Super Easy Coconut Curry

2010-04-21T09:50:00.001-07:00

I have been trying to grocery shop with purpose. Buy what you need for meals, and that’s it. This past grocery trip was our biggie trip as the pics show. We go to multiple places to get the best prices and products. I love Sprouts and Costco.

One of our purchases was dried CHICKPEAS. So versatile. (They’re squozed below in the picture in between hemp granola and dates, and yes squoze is a word.) Chickpea’s mission was:

1) hummus

2) curry and

3) salad toppings.

Mission accomplished. I have a huge container of hummus in the fridge perfect for snacking (and GREAT in my morning eggs).

Now, there are leftovers of chickpea cauliflower coconut curry. C quadrupled. That’s a mouthful. Okay, here’s the recipe. It seriously took me around 20 minutes to make.

Super Easy Coconut Curry:

3 cloves garlic, minced
1/2 onion, chopped
1 cup fresh green beans, cut bite size
2 cups chickpeas
2 cups cauliflower florets
1 carrot, small slices
1 can coconut milk, lite
2 T tomato paste
2+ T garam masala
1 T hot curry powder
1 1/2 t cumin
1/2 T salt and pepper to taste
1 T curry paste
1 T fresh ginger, minced OR 1 t ginger powder
squirt of honey * optional
1/3 cup water *if needed to thin
1/3 cup greek yogurt
fresh cilantro

1. In a steamer, steam green beans + cauliflower + carrot until soft.

2. In a large saucepan, heat 1 t olive oil on med-low and saute garlic and onion for around 4 minutes.

3. Add the coconut milk and reduce heat to low.

4. Add all the spices and pastes and stir.

5. Once the veggies are soft, add them to the saucepan.

6. Warm but NOT boil! (coconut milk will curdle)

7. Adjust seasonings to your likings and stir in the greek yogurt.

8. Garnish with fresh cilantro sprigs and serve over a small bed of brown rice or grain of choice (or eat solo, my choice).

Easy. You can alter the veggies to your likings or add peas for fun too. It tastes even better the day after you make it because all the spices make friends with each other.

Another suggestion would be to serve some cold yogurt and cucumber on the side for a mock Raita.

Okay, kiddos….off to Calculus I go. Almost done with mathematic courses. I am SO relieved this is my last real math class. It is gobbledeegook as far as I am concerned.

Smorgasbord of a post

2010-04-16T13:13:00.001-07:00

I could write a bunch of different posts pertaining to different topics to keep you guys entertained. But I like to get it all out there. This post covers, food, chicks, gardening, weekend plans, and of course poodles.

I have been starving for the last couple of days and I have no idea why. Literally a hole in my stomach; I don’t know where all the peanut butter and yogurt I have been eating goes.

Perhaps it’s my insanely stressful chemistry course that I’m in right now. It feels like my brain has been doing mental jump squats with 50 lb weights. I just had an intense 3 hour test yesterday. With the end of the semester only one month away, it’s time to keep my head in the books and stay concentrated! I cannot wait to be done with a very rigid professor that I can’t understand because her engrish is so bad.

Ah well, I am just venting. I wandered barefoot into the garden whilst avoiding squishing the snails to grab my main ingredient for baking. CARROTS!

Oh my gosh, y’all. Look at them all. They are crazy little beasties.

You know, we are all a little bit like these carrots.

Some people are little. Some people are wide. Some people are just big.

And some people are………………….

all jacked up. Seriously, what is going on here folks. These poor carrots had limited space to grow and this is how they formed. They still taste just as good as the other ones though. Such a good metaphor :) I couldn’t stop laughing at these little guys though as I was washing them in the sink.

Dirty carrots!

I eventually magic bullet-ed them and made carrot cake muffins with oat bran, egg whites, and protein powder. They were a bit dry so next time I will lower the baking time and temp. I love cooking with our homegrown produce.

On to the babies. We now have 4 chick babies in our TV room.

One positive about having livestock in your TV room is that you aren’t tempted to watch any mindless television. Instead, you nuzzle furry chicks. I highly recommend this alternative.

They usually have the heat lamp on and our room looks creepy and satanic from the outside neighborhood view.

I am going to lay low tonight and recharge for my favorite workout of all time. KICKBOXING tomorrow morning. I love getting all aggressive and worked up over nothing. It suits me…sarcasm.

I love my gym. Great fitness classes and beautiful machines.

Also, Adam and I might eat here tomorrow. Galaxy Cafe does a nice job of using local ingredients and making food to order. I appreciate cooks that put up with my high maintenance requests like ‘light on the sauce, replace with X, Y, Z, or no cheese, or extra tomatoes’. I am pretty annoying but I am paying for it right? Ugh, that is entirely another post in itself!

I leave you with my favorite little dog. This is a pile of goodwill donations I have waiting for me to take. Elmo decided he either wants to be donated too, or that it is a suitable poodle bed.

I lied. Here’s one more indulgent dog picture. Scout found some truffles! Just kidding.

I love Saturdays.

2010-04-10T09:27:00.001-07:00

(Sorry for all the lame iPhone pics!)

Adam and I slept in and then made waffles. I love Saturdays.

My healthy waffles had:

1/2 cup ground oats
1/2 cup whole wheat flour
2 T ground flax
1 egg white
pinch salt
1/4 t baking powder
1 t vanilla extract
1 scoop Jay Robb vanilla protein
3/4 cup unsweetened almond milk

I put pecans, strawberries, and agave nectar on Adam’s. Yogurt and strawberries pour moi. No pics, forgot to take!

Then I decided to make Janetha’s Protein cake. I modified it a bit by subbing the olive oil for apple sauce and apples for cherries. Also, I didn’t put sugar on top or use splenda. I used stevia instead and it turned out great. I topped it with chopped cherries and roasted almonds and also added 2 T ground flax and a sprinkle of oat bran!

They’re so cute! Adam ate a slice with almond butter and approved.

I get into cooking spells. I have some butternut squash roasting in the oven for dinner tonight too. I cubed it, misto-ed it with evoo, and seasoned it with fresh rosemary, salt and pepper. Roast for 35 minutes at 375 F, flipping once, and you’re done!

I am going to toss some goat cheese with it too :) LOVE GOAT CHEESE!

To visually see my food nerdiness shine through….below is what I brought to the movies last night. We saw Date Night (hilarious) and I was glad it was dark so no one would see me drinking green sludge. It was a chopped salad and a spinach smoothie. (Is anyone else tired of calling them ‘green monsters’ besides me?)

Date night? I am oh so sexy…sweats and green food. Gotta do something about this.

READING THRIVE! Ok, even though I LOVE meat, I love vegan food too. This book is awesome and will be making some recipes from it soon. I got it for Adam because I wanted to show him a healthy athlete that lives on green matter.

I would like to try his meal plan for at least a week just to see if I would feel any different/more energetic. I love experimenting.

Soaking some adzuki beans for veggie burgers tonight. Pics and review later to come. Happy Saturday, y’all!

Curried Cilantro Hummus

2010-04-08T07:45:00.001-07:00

A spring hummus worth making. It was an experiment that I did while bored that turned out very tasty. It’s only slightly different from traditional hummus but has enough complexity to surprise your taste buds . It would go wonderfully spread on a sandwich or for dipping naan bread in.

Recipe:

1 can rinsed, drained chickpeas
1 T tahini
1/2 t salt
1 clove garlic
8 baby carrots
1/2 cup edamame
1-2 t tomato paste (optional)
1 handful of cilantro
1-2 T lemon juice
1 T hot curry powder
1 T garam masala
1/4 cup water depending on consistency

Process in food processor until smooth. Done!

* If you like some extra healthy fat source, add in some extra virgin olive oil or for Indian authenticity…some ghee :)

BABIES!

2010-04-08T07:16:00.001-07:00

Adam and I went to Callahan’s General Store yesterday to check out their chick shipment.

The nice lady there was honest with us and said these particular breeds of chickens would try to fly away so we are waiting until tonight to buy 4 chicks. I trusted her. She LOOKED like she had raised chickens all her life.

We are getting Silver Laces, Rhode Island Reds and some other crazy breed with feathers all over it’s head.

Here is some random bunny love and some chick pics. Don’t be scared by the ghetto, ugly cages they are in. Adam has made them a penthouse that remains at 93 degrees. Tres chic. Ha. Way better than Malibu Mansion, Barbie.

MEAT

2010-04-07T09:34:00.001-07:00

I love meat.

There, I said it. Glad to get it off my chest.

I find this affirmation semi-humorous because my man recently decided to become a vegetarian precisely the day I realized my adoration for all things animal protein.

I used to make fun of protein-heads. You know who I am talking about. The people who constantly down protein shakes, bars and countless chicken breasts while saying ‘PROTEIN’ the way the Slim Jim screams ‘SNAP INTO A SLIM JIM’. Roar.

However, I really like eating it now. I have cut back (no way means cutting out!!) some carbohydrates and make sure to include a healthy source of protein such as eggs, chicken, turkey, fish, lamb, lean beef, limited tofu, etc.

You see, I am slightly hypo-glycemic. I have a tendency to really crave bad carbs and sugars. When I ingest them, it makes me shaky, cranky, and not a nice person. Then I eat them again because it starts a cycle.

This is no fun. So, I decided to try replacing some of my diet with more meat and some healthy fats. Goodness, I feel like a new woman. Even more evidence against processed carbs and sugars. Some people can handle them, some people cannot. I cannot.

A typical day of food for me looks like this:

Breakfast: Egg white scramble with cheese and herbs
Snack: Greek yogurt with cacao nibs or a whey protein drink
Lunch: Steamed kale, misc. veggies, turkey dogs and some crackers
Snack: Kashi granola bar and almond butter
Dinner: Salad with shrimp, avocado and black beans

Disclaimer! I try to eat ethical protein sources whether it is organic or wild caught or grass fed.

And since I am a little person, I don’t require THAT much of it so don’t hate :) Besides, I am so fickle. I will probably change my eating habits yet again next month because it’s just what I do and it makes me happy.

And don’t worry veggies, I still LOVE you too!

Speaking of veggies, check out Adam’s new blog called My Four Chicks about raising our baby chicks that um, are going to live in our T.V room for a couple of weeks. Lord help me.

photos: fourpack and pethobbyist

Visualize your target

2010-03-28T05:54:00.001-07:00

Holy cow, I am sore. I went to my favorite class yesterday taught by my favorite instructor at my gym. (I am taking a break from running; it hurts!)

Extreme Kickboxing is a no-rules circuit focused hour of sweaty mess. We were using bosu balls, 3 different sets of weights, gloves/bags, jump ropes, and med balls. Rest periods are at max 10 seconds long.

I really like it because it’s an aggressive activity so I can work any stress out fairly well. The instructor also encourages us to visualize our target when we are kicking, punching or knee-ing them “in the face'”. Even though I’m little, it makes me feel like I could serve it to some dude in a dark alley, ha.

It was a beautiful day in Austin yesterday. I took the pups on a 45 minute walk around the neighborhood but my eldest dog kept looking for shade so I felt a little cruel and made a bee line home for his sake. Wuss!

Green eggs and….asparagus.

I recently made a Dr. Seuss omelet. I did this by blending a huge handful of spinach and egg whites for the base. Then filled the insides with tomatoes, asparagus, onions, and zucchinis. Super tasty but I feel weird eating this in public; I got some weird stares at work.

Tip: Spinach releases a lot of moisture when cooked so be patient when you are making the base, it can look watery. Another alternative is that you could blend partially cooked spinach with the water squeezed out instead of fresh.

Okay, it’s 7 am and my tummy is telling me it’s time for some eggs :)

Happy Monday, folks!

Too much Egg beaters?

2010-03-26T09:55:00.001-07:00

I eat this breakfast everyday. It gets me out of bed. I love it like I love money. I like money a lot.

photo credit: RecipeZaar.com

I nuke and stir for ~2 minutes the following (I am lazy in the morning) :

3/4 cup egg beaters

fresh rosemary + oregano

fresh baby spinach

1 Laughing Cow swiss cheese wedge

This warms me up, fills me up and with a cup of joe, sets me on my day. However, it only clocks in at 125 cals. Yikes, need to pair this with something like a green monster or yogurt.

Is this bad for me everyday though??!! Thoughts are welcome, I have a mixed professional opinion on this.

I’m back.

2010-03-26T09:23:00.001-07:00

It’s been…..awhile. A long while. I have been busy with school, work, and life.

I am one step closer to becoming a Registered Dietician. I was recently re-accepted into the University of Texas. I estimate roughly two years until I am done with school and can tell people what to eat.

I cannot wait. I can’t wait to have the authority and scientific advantage over stupid diet trends and bad advice so many people hear from the media today.

I can’t wait to help people feel their best and look their best because they are healthy. But not skinny and malnourished like much of our society likes! I want to be sure that I am the healthiest I can be when I am advising others. I want to lead by good example and I know image is a strong communicator .

This means weight training and clean eating for me! Yee-haw. This will come naturally, I suppose, because it’s generally what I already do.

I think it’s very important for females to have a healthy view on food and eating habits…maybe this will be my area of focus? Eat girls, EAT! (Healthful foods, of course)

Something that has been of concern for me is the new legislation of calorie reporting on foods in cafeterias- in schools. What? Kids don’t need to know how many calories are in a serving of green beans or tater tots.

I feel this approach to feeding children sets them up for a web of eating problems. It most certainly isn’t teaching them to eat intuitively with their tummies. A calorie should not reach a child’s vocabulary until they can comprehend what a kilo joule or a kilo cal actually is scientifically.

They should learn that food from the earth is better than a lab-created piece of pizza even if it’s higher in calories!

Ok kids, that’s my rant for the day. There will be more to follow, I promise :)

And here is some poodle love just for fun.

Carrots are Good

2010-03-26T08:38:00.001-07:00

By Dr. Adam Creasy

About a year ago we decided to start a simple garden. I built a 4’ x 8’ x 1’ planter box. Our first harvest was during summer 2009. We had tons of tomatoes, green beans and cucumbers. Our watermelon and cantaloupe didn’t do as well. I guess fruits are harder to grow in a planter box?

Anyway sometime in late-October we scrapped our summer garden, cleared out the box, added our own compost, and planted a winter garden. This time we’d try spinach, carrots, Swiss chard, kale, and Brussels sprouts. So far the spinach and Swiss chard have grown like CRAZY! It’s amazing how fast it regenerates after picking it too.

Recently the carrots showed signs of ripeness. We picked a bunch of them last weekend, and we’ve been enjoying them ever since. Here are some pictures.

We still have tons more carrots coming up, and the Brussels sprouts should be ready soon. And all this from a simple 4’ x 8’ garden!

To Kill a Non-Mockingbird

2010-03-25T13:57:00.001-07:00

A Guest Blog

By Dr. Adam Creasy

Lucky for me I still get a spring break. So I decided to visit my friend John who lives on a 3-acre plot of semi-farmland in Carbondale, CO. On his land he has a chicken coop with about 18 chickens. In addition to eating the eggs, he uses the chicken crap as fertilizer for various projects around his property.

Before I got to John’s place, he told me that he had too many chickens for his coop. As a joke I suggested we kill and eat a couple of them. Of course he agreed to the idea. So it was set…as soon as I was in Colorado, we were going to kill our first animals ever.

Now killing an animal is not something I take lightly. In this circumstance, however, I felt that it was o.k. since 1) there were too many for his coop, and 2) we were going to eat them. What’s the difference if I kill it or the local slaughter house does? The difference is that I have to use my own hands.

We decided that St. Patrick’s Day would be the perfect day for the feast, so that gave us three days to mentally prepare for the kill. As it got closer and closer, my anxiety level got higher and higher.

The day finally arrived, and after a 3-hour hike, we were definitely hungry enough to cook and eat some fresh chicken. But how exactly were we going to kill them? Fortunately John’s wife had some family in from Texas, and they had killed their own chickens before. “Just hold ‘em by the neck and snap ‘em like a whip,” is what her mom told us. It sounded simple enough. So why was my heart pounding like crazy just thinking about it?

The time was right. My mind was set. I told John, “It’s go time,” and we march right up to the coop. Without hesitating, I went inside and picked out my bird.

I used to have my own chickens in my backyard, so I’m fully aware that they have unique personalities. This bird was no different. He seemed to know something was going on and tried to wiggle out of my hands. But I held on tight…by his neck…

Now it might look like I’m laughing and enjoying this, but believe me, I’m not. I was actually quite scared and nervous (that’s my Golden Retriever, Scout, who would love to get a hold of that bird!).

Just like we were told, I snapped the bird around by its neck like a whip expecting it to stop struggling. Only it didn’t. It just kept squawking and squirming, trying to get out of my grip. I help on tightly and whipped it again. At this point I had to finish him off and end the madness.

Without getting too graphic, it took several snaps, swings, and twists before it finally stopped moving.

It was finished. A wave of anguish, excitement, guilt, and nausea passed over me. I just killed my first animal. Now it was time for the gross part…cleaning it.

To defeather the bird, you dunk it in a large pot of really hot water. Then you hold it by its feet and pull the feathers against the grain. The feathers come out pretty easily, but it takes awhile to get them all out.

Once the bird is defeathered, you have to cut off its head and feet, open up the abdomen and scoop all the guts out. It pretty messy, but once you get your hands in there it gets much easier.

After thoroughly washing the rest out with a hose, it was time to marinate. I chose rub mine with salt and pepper and then soak it in 2 bottles worth of Coors Light. We let it sit for a couple of hours in the snow while we got the fire pit going.

It took about an hour and a half on the grill plus another 20 minutes in the oven.

We had spinach salad, grilled asparagus, and twice-baked potatoes.

In theory this is the way that food should be eaten. Although it seems barbaric (and to a certain extent it is), killing my own chicken was a great learning experience. You just can’t get that same experience from buying a pack of chicken breasts at the grocery store. During the whole process, and particularly while eating my dinner, I had an uneasy feeling like I was committing a crime. And I’m sure the chicken would agree with me.

Though the dinner was very good, I have not eaten meat since St. Patrick’s Day, exactly one week ago. I still feel uneasy about the whole process, and I actually have no plans to eat meat any time soon.

I certainly do not condemn those who do eat meat, but I would urge everyone to consider my experience the next time you sit down to a plate of meat. If nothing else, you should recognize and appreciate where that meat came from. It took about three hours total to get the live chicken onto my dinner plate. Just imagine the process (or lack thereof) to get thousands of chickens to your local grocery store.

Link, woo!

2010-02-13T09:51:00.000-08:00

http://www.eatingbirdfood.com/2010/02/kaia-foods-keep-it-simple-giveaway-post/

Products I love

2009-10-14T11:06:00.000-07:00

Sorry it's been FOREVER since I have posted anything. I started a new life with quitting my job, going back to school and being tied up with that!

This is completely induldent. I am simply posting my favorite of everything. I constantly try new weird stuff so I think I am a pretty good judge of products.
Here goes.

Vitalicious Vitamuffins - CHOCOLATE! Pricey but HOW do they get that chocolate flavor in there for so little calories? MAGIC!

GNU bars - A whole lotta fiber and really good chew, texture and flavor. Be sure to drink water with these.

Almond Breeze - Vanilla Unsweetened. Anyone that knows me, knows that I go through cases of this stuff. It's so good that I hate milk now? What is that about.....it's that good. Get it on sale.

Plain Canned Pumpkin - I put about 1/2 cup into my oat bran/meal and add cinnamon, cloves, and ginger. Hello pumpkin pie but healthful.

Almond Butter - so tasty, and good for you fats. I eat a LOT of this stuff daily and I'm still a buck o' five.

Cheerio's - They make me feel like a kid again. Nuff said. This plus almond breeze and I am in heaven.

Splenda Caramel Coffee Sticks - I know, this is crap for me. Crap. But I love the aroma and taste and no sugar or cals for my caffeine addiction. Sue me....

Wasa crackers - These are crunchy, thick and tasty. They taste 'real'. I put almond butter or whatever I have in the fridge on top and call it a snack. Black beans and turkey taste delish.

Fage Greek Yogurt - I know everyone else out there loves this stuff too, but I had to give it a props. Put it in soup, on meat, dessert, cereal, nuts, pasta, ANYTHING. It's ridiculous the emotions and attachment I have towards this stuff. I wish I had Greek blood....AND it's only $7 for a huge tub of it at Costco, yipeee! Lots of PROTEIN!

Puffins - Also very emotional about these. I will eat these for breakfast, lunch and dinner if I am not careful they are so good. Any flavor but Peanut Butter seems to always win my heart. FYI- they now have Multigrain.

Pure Austin Gym - Just joined this slice of heaven. One of my lady friends convinced me to go and I am so happy I did. It's the one luxury I allow myself. And it's health so I can't really complain about that! It's cheaper to stay healthy than go to the doc. They have great yoga, spin, bootcamp (really hard!) and running classes. Plus they have a super nice locker room with mouthwash and q-tips. Woo hoo!

Blogs I check out everyday...or more ;)
Eat Live Run Kath Eats Foodgawker Eat like Me

Costco - Samples, organics on the cheap, magazines for like half price. What's not to love?

Sam Paio's - Happy Hour rules here! And the owner is so nice and lovely!

UT Snuggie - Adam just got one for free at work. I am not gonna lie; I anticipate wearing that thing everyday this winter. I look crazy but who cares?! I HATE BEING COLD!

That's it for now.....I am sure I will come up with more later :)

If it feels good, do it!

2009-08-06T11:04:00.001-07:00

I have been loving two things in my life lately.

1)Yogadownload.com
2)Black Swan Yoga, Austin Texas

I get so excited to take class or listen to class via my iPod shuffle it's crazy. The feeling I get after practicing Yoga is very intense. My whole body and being hums with energy and 'life'. I think this is hugely in part of combining moving with breathing. The breath becomes so rhythmic and strong, that the in's and out's sort of naturally guide you from pose to pose.

I also love the girly part of yoga. The clothing! Lululemon is absolutely amazing; too bad I can't afford ANY thing there except maybe 1 sock. Just 1. Ha! Their tops and shorts are very cute. *Hint-Christmas is coming! I wear the smallest available :)

What I am ultimately looking for is a yoga class that is super fun though. I want it to incorporate exciting music with great beats. Almost a hip hop yoga. Perhaps there is a market for this, and I will take advantage. Yes, let's just add training and certification for yoga on top of becoming an RD! If anyone has any suggestions, send 'em my way.

Favorite Yoga Pose: Downward Dog...because the blood flows to my head and it feels awesome to stretch my hammies
Favorite Type: Power! Or Vinyasa Flow...anything that makes me work.
Favorite Yogadownload.com: Power Flow #3
Why I like Yoga: It's Laurie only time. I feel like I am doing something great for my mind (anxiety esp.) as well as my body. It 're-sets' life for me and puts things in perspective. I am able to tackle situations much more easily after yoga.

I also like yoga because it is so forgiving. If it feels good, do it. If it doesn't, don't! All my yoga teachers have always encouraged REALLY listening to your body. This is the one sacred area of my life that I actually do that. With running, I work though the pain telling myself, 'No pain, no gain'. Yoga is softer and gentler. However, I find they are perfect balances for each other.

Namaste my kiddos!

***I am going to try a 6am 'sweaty yoga' class at Black Swan tomorrow morning. Hopefully I will wake up to my alarm clock at 5:30am!

Chicken Videos and Update

2009-08-04T07:45:00.001-07:00

Stella & Thad are slowly starting to trust me. This is dependent upon the fact that I have been feeding them treats such as wormies and strawberries. It is crack-cocaine to them. Also quite entertaining for me to watch them fight over things. Nothing beats a Saturday morning sitting on the porch, drinking coffee, and watching the chickens dig around and cluck.

I took some video of them. It's not sit on the edge of your seat exciting, but I like it! Below is my poodle, Elmo aged 99, chasing them. He gets a kick out of making them run.

Eggs: We are averaging 1 egg per day. This is because Austin has had record heat and it has been at least 102F everyday. Ugh, it's so hot that I don't blame them for under-producing. I wouldn't want to lay eggs either!

Shredded Zukes = Noodles

2009-07-27T14:13:00.000-07:00

I made some zucchini and squash 'noodles' this weekend. It is very easy and actually fun to see how perfect you can shred your noodles. Once you have them made, you can top them with anything you like or even cook them a bit to soften them up but I don't feel this is necessary.

All you need is a washed zucchini or squash and a shredder. Like a $2 one from Target. No fancy equipment needed. Shred them long ways using the larger holes and take care to pull the entire length of the squash thorough to create a noodle.

These are so addicting and I mean that! Not even in a granola-too healthy-sprouted grains-raw diet kind of way. There is something about the texture that is created when the squash is thin. It's got some bite, some crunch, but soft enough as well. Because they have such mellow flavor, literally anything you can dream up may be poured over a pile.

I have three topping combinations:
1. Pad Thai Zoodles
2. Tex-mex Zoodles
3. Marinara Zoodles

1. Pad Thai ingredients:

Fitnutz, rice vinegar, red pepper flakes, cilantro, balsamic vinegar, ginger, alfalfa sprouts, zoodles

2. Tex-mex ingredients:

Garbanzos, black beans, salsa, non fat cheddar, alfalfa sprouts, cumin, zoodles

<3. "Marinara Sauce" ingredients:
Chopped onions, bell peppers, mushrooms, basil, rosemary, tomatoes, & parmesan

***Marinara version is my FAVORITE! They are AMAZING, like real spaghetti but ALL VEGGIE :)***

Larabars for $0.65

2009-07-27T12:11:00.000-07:00

My addiction is that I read tons of 'foodie' blogs. I have noticed many of bloggers eating Larabars. I had never purchased one because they are nearly $2.00 for a little meal bar. Well, guess what? I did. I saved it for after one of my workouts over the weekend. I bought the Larabar Cashew Cookie.

It sat in my cabinet for a painstaking 2 days and then...I tried it. Oh glorious simplicity!

Larabars pride themselves on being pure, raw, simple, and delicious. Cashew Cookie only lists 2 ingredients: dates, cashews.

With this short ingredient list, I figured that they are easily duplicated. So, I went to my grocery store's bulk bins and picked up a bag of raw cashews and pitted dates. My bill was only $3.27!

LaurieBar Cashew Cookie
You need:
-food processor
-parchment paper
-1/2 cup of raw cashews
-1/2 cup of pitted dates
-cinnamon, vanilla extract (optional)

1. Lay out a sheet of parchment paper (it is sticky)
2. Place the dates in the food processor with about a teaspoon of warm water and process for approximately 1 minute until smooth-ish
3. Add cashews, pinch of cinnamon and vanilla extract if desired, and process until homogeneous
4. Place the mixture on the parchment paper. Using the paper, roll into a rope and flatten to cut into mini-bars. I cut about 9.
5. Once cut, place mini-bars into a plastic bag or wrap individually with saran wrap to store in your refrigerator. They will harden a bit when cold. This is good because they are a bit soft at this initial stage
6. Enjoy raw simplicity :)

So, that means fo $3.27 I got about 9 mini-bars. That equates to about 5 real Larabars. That means I recreated the Cashew Cookie for roughly $0.65 per real-sized Larabar. Not too shabby. Put in 15 minutes of your time and save some seroious dough.

I can't wait to try different variations with cocoa powder, walnuts, dried fruit, coconut, and spices. Endless Opportunities!

Photo Credit: well.ca.com

Food Spotlight: Coconut Milk

2009-07-24T09:09:00.001-07:00

Not water...Milk. I have seen the popular craze of coconut water at all my grocery stores but I am not hooked on that *yet*. That might be a later post!

Don't fear the fat! Coconut milk is something I have been adding to many of my dishes lately because I have been craving the taste. I pour it into my smoothies, cereals, bran bowls, drink it straight from the can, coffee, Asian dishes, etc. I purchase the light variety because I think it tastes better and not so heavy and fatty. The light milk still has a very full mouth feel to it though.

Anyways, I am blabbing. Here's the goods:

Coconut milk contains many vitamins, minerals and electrolytes such as potassium, calcium and chloride

Although high in saturated fat, it may actually help weight loss. It's fat is made up of short and medium chain fatty acids that the body quickly turns into energy and thus doesn't get stored as fat like other fatty acids.

Half of the medium-chain fatty acids in coconut milk are composed of lauric acid, which is anti-viral, anti-bacterial, anti-microbial and anti-fungal. Coconut milk can help boost the immune system and fight off illness and disease.

It's dairy free! It is a great milk alternative to those who are on strict diets like vegans, lactose intolorant's, gluten-free, and nut-free.

It has been shown to reduce sore throats and ulcers.

Coconuts can help reduce the risk of heart disease, stroke, cancer, osteoporosis, diabetes, digestive problems, skin cancer and blemishes.

Wow! Don't believe the hype that gave coconuts a bad rep a couple of years ago due to their fat content. So much research is changing the way we look at fat. The low-fat diets of the 80s and 90s are gone.

So, drink up, add in, and enjoy the benefits of coconuts.

Here is a quick glance at the nutrition label of Light Coconut Milk:
Serving size 60 mL
Calories 40
Total Fat 3.5g
Saturated Fat 3g
Cholesterol 5mg
Sodium 5mg
Total Carbohydrate 2g
Protein .0.4g

photo credit: sheknows.com

My Green Monster

2009-07-23T09:01:00.000-07:00

I have a new breakfast love. It's called a green monster. By no means is this a new concept. I found this idea searching other health food blogs. I am merely confessing my love for it and hoping that maybe one of my friends will try it in the mean time. I promise that you CANNOT taste the spinach. It IS fun grossing people out with drinking a big green smoothie though.

Green monsters are very forgiving. I generally use whatever I have in my fridge as far as fruit and milk/milk alternatives go.

Laurie's Green Monster:

Blend in Blender

1 cup ice
1/2 frozen banana
4 strawberries
splash of coconut milk/almond milk/dairy milk
handful of spinach

BLEND TIL SMOOTH

Laurie's 7/23/09 Green Monster:

Blend in Blender

1 cup ice
1 scoop Chocolate Green SuperFood
1 T of FitNutz Peanut Powder
1/2 frozen banana
Blob yogurt
splash of coconut milk

Fabuloso my friends! This is very easy, refreshing, filling, and healthful for you.

As always, use your creativity and make me proud :)

Photo Credits: strawberriesweb.com, amazinggrass.com, vegetarian.lovetoknow.com

Date Night In

2009-07-17T09:53:00.001-07:00

Let me spell fun for you. It is spelled: dinner + netflix. I urge you to try my dorky, but favorite lazy activity/date night. It's great because you curtail the expense of movie tickets ($9 each!) and a mediocre dinner out somewhere ($20 each). So, make it a theme night and have some fun with it, get into it and you will soon share my enthusiasm as well.

I have listed some sample combinations to start playing around with. You can get downright corny with some; so indulgent!

It all started with Moonstruck. Insert amazing bottle of red wine and a classic bloody steak dinner. It was perfect.

Last week we 'rented' Spanglish. See below post for my recipe and combo for this movie. We ate the egg-BLT sandwich that is famous from the movie with beer and sweet potato fries. I also made strawberry+cherry fro-yo. MMM.

This weekend, we are planning to watch Chocolat. Hmm, what ingredient shall inspire thee for this film? I am making dark chocolate pasta with coffee-rubbed pork and almonds. Dessert well...chocolate! And I might just have an Amarone to pull it all together to drink! My mouth is watering right now at my desk.

Here are a few more:
Monsoon Wedding:
Any Curry + King Fisher Beer
Chocolate filled dates

My Big Fat Greek Wedding:
Lamb Burger Pitas with feta, cucumber, & tomato
Roasted red peppers and olives
Baklava

When Harry met Sally:
New York Reuben
Blue cheese potato salad
Cherry cobbler

Kill Bill:
Assorted sushi + California Rolls
Edamame
Green Tea Ice Cream
Saki

Pirates of the Caribbean:
Grilled Fish Tacos with Cabbage
Rice and Beans
Mango with Vanilla Ice Cream
RUM!

Any Kurosawa Flick:
Ginger Chicken Stir Fry with Vegetables
Pork Dumplings
Orange Slices
Ginger Beer Fizz

The Breakfast Club:
Captain Crunch Sandwich (Like Ally Sheedy)
Soysage links
Mimosas
Scrambled Eggs

Spaceballs:
Spaghetti & meatballs
Caesar salad
Yogurt for dessert!

Ratatouille:
Um, ratatouille!
Polenta
Berries & ice cream

Seinfield Episodes:
Soup
Breadsticks
Bobka or black & white cookies

Fast times at Ridgemont High:
Spicoli's Pizza
Coke

Shrek:
Green bean casserole
Split pea soup
Spinach chips
Gingerbread cookies

Sideways:
Wine, cheese and grapes!
Just NO F*CKING Merlot ;)

Photo credit: webmd.com

Paper or Plastic

2009-07-17T08:48:00.000-07:00

A guest blog by Dr. Adam Creasy

Americans use about 100 billion (yes, billion!) plastic bags a year. Of these, only a miniscule 2% are recycled. That means 98 billion plastic bags end up in landfills each year. This is simply unacceptable.

Some other (atrocious) facts:
· It takes between 500-1000 years for a plastic grocery bag to decompose
· Plastic bags are petroleum based and therefore contribute to our dependence on oil
· The production of plastic bags emits greenhouse gases
· It takes 430,000 gallons of oil to produce 100 million plastic bags
· A million birds and 100,000 sea animals die every year from plastic bags
· There are 46,000 pieces of plastic floating in every square mile of ocean

What can you do?
Here are a few suggestions for limiting your use of plastic bags and thus helping to preserve our environment:
· Buy and use cloth bags at the grocery store ($2 on amazon.com). Just leave extras
in your trunk, and you’ll never have to worry about forgetting them.
· If you buy only a few items, just put them in your purse or carry them out in your
hands. A bag is not necessary for many of our every day purchases!
· Use biodegradable “poop bags” for your dog ($5 for 200 on amazon.com).
· Use paper bags rather than plastic bags at the grocery store.
· Many grocery stores now have recycle bins for plastic bags near the front entrance. Just remember to bring them back if you absolutely must use them

Chicken Re-Coop

2009-07-13T09:17:00.001-07:00

I haven't written much on the chicks lately. So I will do a quick 're-coop' on what's been happening in their world.

Roughly 1-2 weeks ago, neither hens could be found for days. I was on the verge of buying new ones to sadly replace Stella and Lil Thad. However, they emerged last Saturday morning, starving and thirsty. Get this, from our TOOLSHED! The case of the disappearing chickens was solved...

They were roosting inside the very hot toolshed on top of 10 eggs. You have to give it to them; they are very loyal and protective mommas. If there were chicks and not quiches in those eggs, I would be very pleased at their internal instincts!

Eggs are a different story. They are still missing. I have looked all over the backyard in every nook and cranny. Nada. Zip. I think it is too hot for the ladies to lay. Apparently when they get stressed, too hot, or too cold egg production slows or halts. C'est la vie. We still have some bounty left over that we can make do with.

In fact, here is a scrumptious egg recipe that you MUST try. It is soul satisfying, truly happy making. Adam Sandler made this Thomas Keller sandwich a hit in the movie Spanglish. My boy and I ate it while watching the movie last night and it hit the spot for a Sunday night.

My rendition of Egg BLT from Spanglish
makes 1 sandwich

one egg
2 pieces of toasted bread, still hot
2 slices of mozerella cheese
2 strips of real bacon
handful of lettuce
1 t low-fat mayo
2 slices beefsteak tomatoes
salt, pepper

In a medium skillet on medium heat, cook bacon until crisp. Approx. 6 minutes
Toast bread and lay cheese slices on one piece while still hot (to melt).
In a medium hot skillet, fry egg over easy so yolk runs but white has crispy egdes.
Assemble sandwich: Bread>cheese>egg>tomato>mayo>salt, pepper>lettuce>Bread.
You are done, mange!

Photo credit: Food & Wine

Friday Recipe

2009-07-10T08:17:00.000-07:00

It's FRIDAY! How about trying a nice, chilled soup for the hot weather?

Today's recipe is GAZPACHO.

I love easy and quick recipes and this is definately one. It takes about 10 minutes max and is great for a snack or for dinner with some goat cheese and crusty bread. The flavors truly explode in your mouth with freshness. Warning: it turns out very grinchy green from the spinach and edamame!

Summer Gazpacho
Ingredients

1/2 cup shelled edamame
1 cup of any sort of fresh tomatoes, de-seeded
handful of fresh spinach
1 de-seeded chopped cucumber
1/2 garlic clove (optional)
splash of almond milk OR spoonful of plain yogurt
1-2 T olive oil
squeeze of lemon
salt, pepper
balsamic vinegar
cheese (I use goat)

Throw all of the above into a blender and blend until very smooth, approximately 2 minutes. Refrigerate until chilled and then ladle into cup or bowl and garnish with swirl of balsamic vinegar and crumbles of goat cheese or whatever cheese you have on hand!

Voila! Healthy and refreshing for this crazy weather. Also, feel free to use your creativity on this recipe. Swap ingredients for peas, celery, carrots, bell peppers, avocado, onions, herbs, etc. There are even variations with cantaloupe or watermelons. The combos are endless- I LOVE VEGGIES! :)

Photo credit: Quezi.com & QVC.com

Easy as Pie...veggie pie that is!

2009-07-08T10:11:00.001-07:00

I think people tend to overcomplicate health. It really is easier than you think. It's all about simplicity and eating less and moving more.

Being healthy is easy as 1-2-3.

1. Move your body MOST days for about 30 minutes (aim for 5 days a wk)

2. Eat from the Earth, and mostly fruits and vegetables

3. Stress Less :)

That was easy wasn't it?
Also, please avoid foods from bags, boxes, freezers or drive thru's and you'll be SET!

Blues to Baking

2009-07-07T07:59:00.000-07:00

It's been a couple of weird, semi-bad days. This leads to me wanting to BAKE. It's therapeutic, I swear. Life seems to be getting more complex and sticky; but somehow mixing, smelling, beating, and pulling something happy out of an oven balances my life out. It pushes the master reset button on the simplicity of life.

So, what should I bake? I am always trying to discover the best, most indulgent tasting desserts that have minimal health implications or offer some nutritional benefit. (And no, Bill Cosby's theory on chocolate cake for his kid's breakfast doesn't cut it.)

Photograph: Dennis Gottlieb/Getty Images/StockFood

Blurb from Bill Cosby's Chocolate Cake for Breakfast:

And I said, "What do you want for breakfast!?"

The child wanted chocolate cake for breakfast! How ridiculous!

And I said... and someone in my brain looked under chocolate cake and saw the ingredients: eggs!

Eggs are in chocolate cake! And milk! Oh goody! And wheat! That's nutrition!

All joking aside, I think I will bake brownies. There is a recipe that uses pureed dates and silken tofu that I will give a whirl. It might taste like poop though, so I will post pictures and my boyfriend's review of them tomorrow or the next.

NOTE* I must also purchase some agave nectar. Although it is nutritionally the same as honey or sugar, it is SIGNIFICANTLY lower on the glycemic index than other sweeteners. This is great news for hypoglycemics, diabetics, or people that have certain allergies. It is far less processed than others too. :)

Things to be happy about...

2009-07-01T13:08:00.000-07:00

Trying something new
Cereal with Almond milk
Waking up with nothing to do
Going through old photo albums
Being with Misty and Christina
The smell of my mom's night creme
Cuddling with my old poodle
Planning trips/future with Adam
The warm sun through a window on a frigid day (when fuzz floats through the air)
Checking my routine websites with a cup of coffee
Eating a dinner Adam made
The finish of a yoga class
Puppy breath
A really good margarita
Picking a cucumber or tomato off a vine
Pulling a beautifully baked good out of the oven
Staring at the patterns the sun makes in a pool
Making grocery lists
Knowing I will be doing what I love in the future: nutrition
Sending letters to my relatives
My dad's go-to song
Hunting for eggs in my backyard
Peeling a hard boiled egg, trying to do it perfectly
Unzipping a tent in the morning somewhere beautiful
Taking off work
Thinking of ways I will be able to make people healthy
The fairies my grandma made me believe in, in her backyard
Clean sheet day
Finding new food products or recipes
Beating my goal race times
Smelling neighbor's roses
PBS
Singing Musicals
Vacations, vacations, vacations

I think it is important to realize there are plenty of good things in life. It's so easy to focus on the mediocre, mundane, or negative. Sometimes though, a list really helps. It forces you to see the happy. Especially, the little things in life!

Missing Chicken :(

2009-07-01T09:57:00.000-07:00

I am quite bummed out.

Yesterday, we got a huge storm during the middle of the day. There was lots of thunder and lightning. I came home after work and went outside to feed and water the chickens. I only saw ONE CHICKEN! The other chicken was nowhere to be found :(

This morning: STILL only ONE CHICKEN.

Stella is very lonely. Thad got scared and flew the coop. Hopefully, Thad is just lost and will find her way back to her home and I can reward her with corn kernels. (FYI: corn=CRACK COCAINE for chickens!)

Quesadilla HEAVEN

2009-06-30T12:33:00.000-07:00

Would you like to experience nirvana? Would you like to elevate your tastebuds to a level so high, that you may never recover?!

All with TWO ingredients?!

I thought so. I am willing to enlighten you with my secrets of the mystical Butternut Squash Quesadilla. The squash carmelizes a bit inside the crispy tortillas and makes an awesome texture.

All you need is 2 wheat tortillas and enough cooked and salted butternut squash (read below for instructions if needed) to spread thickly between the tortillas.
I used approximately ½ cup of squash.
Spread the squash onto one of the tortillas and cover with the other tortilla.
Heat your skillet on medium heat
Spray skillet with nonstick spray or a drizzle of olive oil
Place the quesadilla on skillet and brown each side until golden brown

Oh my gosh, you are done!

If you want to get really crazy, you could dip it in some Greek yogurt. And drink with a nice tart Rose. With some music. Outside on a balcony. But let’s not get too excited….

To round this dinner or lunch out, add a side salad or some crudités. Welcome to heaven. Quesadilla Heaven, that is.

Note* On cooking butternut squash: Cut down the center, place seed side down in glass baking dish with .5 inch water and cover with saran wrap. Microwave (it steams it) for ~10 minutes or until tender and can be pierced easily with a fork. It must be 'mushy' in order to spread onto the tortilla. You may also bake the squash; however, this requires you more time and delays time to reaching Quesadilla Heaven.

Butternut Squash Nutrition Facts:

1 cup cubes, 140 grams

Calories: 63

Fat: 0g

Carbs: 16 g

Fiber: 3g

Vitamin A: 298%

Vitamin C: 49%

Photo credit La Bella Vegan

Gettin' Snacky with it

2009-06-30T06:35:00.000-07:00

Personally, I HAVE to nibble all day long. If I didn't my blood sugar would go haywire and I'd pass out onto the floor. It's weird; my arms start to tingle and my vision fades away. No fun. However, snacks are fun!

For this reason, I never tire of coming up with snack combos. You have to mix it up in order to keep it fresh and exciting. Although most of these on the list aren't revolutionary, it is good to be re-reminded of options out there that are healthy and tasty. I will also try to keep it pretty easy and cheap. Feel free to interject with some of your favorite nibbles.

I kept the snacks between 75-200 calories and most of them have a good carb/protein or fiber ratio to keep you satiated until your next meal.

Low-fat string cheese

A few Triscuts with Laughing Cow low-fat Swiss cheese

Carrots & Hummus

Make-your-own Trail mix: Almonds, rice puffs, raisins, mini pretzels

Any piece of Fruit!

Peanut butter & jelly roll-up on wheat tortilla

Non-fat re fried beans with red bell pepper sticks

Handful of dehydrated Veggie Chips (found at most stores)

Low-fat cottage cheese with salsa (it looks like barf, but tastes amazing!)

Glass of Almond Milk with Dutch cocoa stirred in

Apple with schmear of PB and sprinkling of raisins

1/2 cup Grapes and 1 oz. of nice cheese (think brie or manchego; full fat, yeah!)

2 cups home-popped popcorn, unbuttered

Brown rice cracker with slice of cheese

2 Figs and a graham cracker

Hard boiled Egg with mustard & grape tomatoes

Low-fat plain yogurt with a pinch of granola (mind your portions, dears)

Low-fat plain yogurt with fruit

Small low-fat Latte

Piece of toast with 1 tablespoon of peanut butter, drizzled with honey

A peach with goat cheese and walnuts

1/2 cup brown rice with salsa

Soy hot dog with ketchup (believe me, tastes better than sounds)

Veggie Burger with ketchup or mustard

Okay, well, that's all I can think of at the moment. There are literally THOUSANDS of snack combos and it just tickles me pink to come up with new ways of staying healthy and pleasing my tastebuds. Happy and HEALTHY snacking, y'all! :)

Eat like Grandparents.

2009-06-24T19:23:00.000-07:00

While I was enjoying some roasted almonds today, I thought of my grandfather. Almonds remind me of him because in his study, he kept a tin of Blue Diamond almonds. Always. It was without fail that I could sneak into his office while he napped only feet away...and sneak some nibbles without waking him. Of course, there were times that I wasn't the almond bandit and we would munch on them together in the quiet of his bay window of the office. He scribbled away at his tiny engineering notebook with magnifying glass in hand while I stared at old pictures of him in Egypt or Spain. These were our quiet moments together.

But another thought struck me. I got to thinking about how healthy he was as a thin but healthy 102 year old. Were his cultural eating habits learned from 1902 to be accredited? He was Swiss and had eaten pretty much the same things all his life.

A day in his diet would look something like this:

Breakfast: Yogurt & Mueslix
Coffee or Tea

Lunch: Tomato soup
Swiss cheese
Crackers with liverwurst

Snack: Almonds, pear

Dinner: Aperitif- maybe sherry or port?
Salmon
Wine ("so the fishies can svim", he'd say in his Swiss accent!)
Asparagus
Real bread
Salad
Dark Chocolate
Pero (non-caffeinated coffee sub)

Not only what he ate was the same, it was also the manner in which he ate it. He sat down to every meal and let it last. Every bite was consumed with a 'hmm' and a 'hah'. The record player would be blasting a Spanish opera. He of course, didn't do any of the cooking. Hey, it was the 50's and he was a stubborn German Swiss! My grandmother, Boppi, was the provider of everything but she was half Swiss too so that accounts for what she made and they ate.

They never took too much nor too little. It was not about quantity; it was quality. My mother still remembers gathering the milk jug bottles the milk-man dropped off everyday. It was her job to skim the cream off the milk. This is a far cry from the world we live in today but that is an entirely different post (or 100 posts). Everything was real.

SO, moral of my memory is to eat tastefully/thoughtfully, little meat, drink wine for the fish to 'svim' in, and eat your chocolate. It doesn't sound so bad and it might get you to live scotch-free to 102 years of age. It is somewhat similar to the Mediterranean diet that is rich in olive oil, nuts, and omega 3 fatty fish. Grandpa and Boppi were before their time and didn't even know it.

Food Find: FitNutz

2009-06-21T10:49:00.001-07:00

I stumbled upon a new food product. It is a peanut butter alternative called FitNutz. It's ingredients are peanut powder, sugar, and salt. For two tablespoons, it is only 50 calories and 1.5 g of fat. Wow! Regular peanut butter has roughly 190 calories and 17 g of fat (not shunning this fat, most of it is 'good' fat).

I am not boycotting old fashioned peanut butter by any means; I love the stuff and think it's great for you. Fitnutz is just WAY lower in cals and fat and really does taste good. It doesn't have that full mouth decadence that pb does, but it comes pretty close to it. What it is especially useful for is protein shakes, drinks, cereals, or sauce recipes. Because it is in powder form, it is very easy to add into these things and stir in. It incorporates beautifully! I am going to try it for peanut chicken skewers or something with a spicy Asian sauce soon.

Also, this is great for camping. There are no liquids that could spill in your pack and is very light. All you have to do is add water or liquid. For 22 tablespoons, it is $4.99. Not cheap, but the organic real stuff ain't exactly cheap either.

*Side note: They carry varieties- pro which has higher protein, regular, and chunky.

Happy Food

2009-06-21T10:44:00.000-07:00

This post is simply to celebrate the little things in life. This weekend I baked a FANTASTIC Guinness Chocolate cake for my friend's birthday. So, I had extra Guinness Stout in the fridge. I gave it to Adam to complement his peanut butter, banana, and honey sandwich. The combination was irresistible! I think the nutty sweet stout married with the kid-like sandwich perfectly. I just had to take a picture.

Don't forget to stop and see things like this that keep you happy. We are all wee children still grubbin' on P.B.B's but now we wash it down with BEER instead of MILK!

MMM!

Breathe Deeply

2009-06-19T13:50:00.001-07:00

Recently, I have been pretty stressed with life in general. I was advised to start deep breathing every day. Actually, I correct myself. The very word used was 'meditate'. This sort of threw me off because I don't know how to meditate. I mean, I have been to yoga plenty of times and practiced the lion roar, the panting turtle, the breathing viper, whatever they told me, I did. And I loved it, but I never took this exercise beyond the bamboo walls of my yoga studio. I 'didn't have time' and it felt silly to even humor shutting out the world for 10 useful minutes of my life in a quiet spot. I can barely do my crunches on the floor without my dogs freaking out and slobbering all over me let alone lock them out of a room and just be. Okay, it's not my dogs that are the problem I know, I know. It's really learning to appreciate this self-time and invest in your sanity.

I wanted to know more about using breathe to meditate. I contacted a friend who is Buddhist and practices breath and meditation every morning. His focus is really admirable. He gave me some great tips and made me feel better about my lack of concentration on thinking of nothing. Think about it. We live in a constantly charged world blinking with images, sounds, smells, ideas, emotion, etc. Therefore, our brains have kind of been set on overdrive to keep up with the over-stimulation. It's very hard to shift from go-go-go down to neutral for a bit. So, it's natural when you start these exercises to sort of fall off the wagon and start thinking of your grocery list. IT'S OKAY! Just keep trying. I was very happy to hear I couldn't fail at deep breathing from my friend. Phew.

This isn't just foofy business; there has been much research on these exercises and their effects on body/mind. Deep, rhythmic breathing expands the diaphragm muscle and the lung's air pockets. It allows the body to take in more oxygen and release more carbon dioxide. This leads to important health benefits: a lowering of blood pressure, slowing of heart rate, and relaxation of the muscles. It calms the mind, helping to reduce insomnia. An increase of energy and reduction of fatigue with reduced anxiety and stress also. Deep breathing is also beneficial to the lymphatic system. This system carries toxins away from cells as the circulatory system carries oxygen to the cells. This exchange helps to keep your body healthy. My thoughts are healthy minds help healthy bodies.

Also, think about fight or flight responses the body goes through when panicked. Your breath quickens and becomes short. When you deep breath everyday, you are turning that fight/flight response down and your body will function better and you will naturally be less stressed.

Anyway, here are some basics on deep breathing that may be helpful to you if you want to start.

Start in a seated position in a quiet room and close your eyes

Place tip of tongue behind your top teeth and a hand below your belly button to feel your breath

Inhale SLOWLY & DEEPLY through your nose using your diaphragm (try 4-10 counts and your belly should rise)

Exhale through your mouth all your belly air

Repeat for as long as you can and try to be mindful of how your body is feeling

Oh, and you can totally breathe out like a lion roar if it helps you forget about traffic or your bad day at work! Haha! Just warn your boyfriend and dogs and chickens that you are okay but just need some 'quiet' time. ;)

I have done this (not the lion roar, but the breathing) technique a couple times when I feel my chest tightening up like a wrench and I can truly vouch for it's effects. Try it and let me know how it works for you.

And check out this article on soldiers practicing yoga and deep breathing! What a great idea.
http://www.msnbc.msn.com/id/13890826/ns/health-fitness/

I’m just dreaming…

2009-06-18T12:31:00.001-07:00

I can't help but day dream about my other life and what it would look like if I had my choice about it. I love my kitchen and it works perfectly-no complaints here. However, I started looking at luxury farm-type kitchens and my heart started to swoon. 'Google Image' is such a glorious little tool. All I searched for was farm kitchen and I was in heaven.

I imagine myself coming in from my farm outside which has sheep, chickens, a llama, a Garden of Eden complete with rhubarb, berries, spinach, kale, and tomatoes. I have a basket of freshly picked rhubarb slung on my left arm that I am going to make a pie with and give to my neighbors…20 miles away. Don't worry, I will take the tractor! In this dream I also own 2 well-behaved standard poodles too, haha. Scout (my current golden retriever) and Elmo (current poodle) can come to my dream too, I guess. Such a romantic life. Did I mention this kitchen is eco friendly too? I am naturally factoring out all the realities that go into farm-life like blood, sweat, and tears. I don't want to go there though; let me enjoy this!

Here are some pictures of my 'next life'. Preferably this exists somewhere like Oregon, but magically it doesn't rain so much. And this kitchen would be equipped with every cooking utensil ever invented; essentially this kitchen would be like shopping at Sur la Table. I permit you to dream with me :)

Back to reality, Laurie!

What I ate today

2009-06-11T14:09:00.000-07:00

Just for fun you can see what I eat:

Breakfast-coffee, 2 scrambled fresh eggs with 1/2 whole wheat English muffin
Snack-1/2 cup cottage cheese and 1/2 cup cantaloupe
Lunch-Tabbouleh, slices of cucumbers, 1/2 cup black beans with salsa
Snack-Laughing cow low-fat Swiss cheese triangle
Workout- 4 mile run maybe?
Dinner-plan on eating what is left in the fridge. Should be pretty disappointing like brown rice and edamame!

Ah-ha food moment!

2009-06-11T08:29:00.000-07:00

Did you know that cooking your pasta al-dente lowers it's Glycemic Index?!
The longer you boil noodles, the more the starch breaks down into sugar, which raises the pasta's GI. If your GI is spiked, this makes your blood sugar jump and therefore you might have junk food cravings. Studies show that pasta that is cooked for 5 minutes has a GI of 38; pasta that is cooked for 20 is 61. So, buh-bye Lasagna!

Of course, this doesn't mean you can eat plates and bowls of the stuff. Just make healthy, conscious choices and fill up on veggies first that accompanies the serving of the pasta.

Also, be sure to use whole wheat. I am not sure if aforementioned study (with pasta GI level of 38 ) was conducted on white pasta or whole wheat. But to be healthier, stick with the brown stuff. I think the chewy, nutty flavor of whole wheat pasta is far superior anyways.

Think about the PASTA-bilities of cold pasta salads for SUMMER!
Like check this great one out:
http://www.eatingwell.com/recipes/garden_pasta_salad.html

Chicken Update 6.11.09

2009-06-11T07:13:00.001-07:00

(Above: my chickadee, Stella probably running away from me bc she hates me)

Sigh. The chickens are determined to keep me guessing where they lay their eggs. One day it might be in their henhouse (woohoo!), the next under the compost bin, and most recently I found them literally pushed under our Home Depot bags of lawn cuttings. It is a constant game of tricking Laurie. I think they enjoy it as entertainment.

Actually, now that I think of it, Stella laid an egg in the open lawn the other day. I was so happy to see it! As I was walking over to it to retrieve it, I noticed her eyeing me and she began to chicken run at me! Clucking loudly, and awkwardly galloping at me, she was trying to protect her 'baby'! I was just trying to protect my Sunday morning breakfast. Fortunately, I won the battle and snatched the egg up before she could, I don't know, poop on me?! There isn't a whole lot that a small bantam chicken can do to a full grown woman. However, the reason I think it's funny now is because I was for a split second, terrified of the impeding chicken coming at me. It was one of those moments similar to coming home when it's dark outside and before you know it, you are RUNNING towards the door even though you KNOW that nothing is behind you. Phew, Laurie and egg were safe from Stella.

Also, last evening, it was time to coop them up for safety and they were NOWHERE to be found. Another neighborhood chicken chasing party perhaps? Non. Je ne pense pas.
I found them high up in the trees SLEEPING! It was so flipping cute. I love my chickens. Yes, Je t'aime mes poulets. :)

Cool Cheese Website

2009-06-10T12:59:00.000-07:00

http://www.artisanalcheese.com/cheeseclock/

Check out the above link. As you move your mouse over the different colors, pop-ups appear explaining different cheese. There are wine/beer pairings shown as well. I thought it was cute!

Egg Mystery Solved!

2009-06-08T08:21:00.001-07:00

For the past week, I have found NO eggs from Stell & Little Thad. I was starting to get distressed because I thought I had broken chickens. I paced the back yard at least 5 times searching for any sign of white ANYthing. No luck; I figured the neighborhood cat was playing soccer with them or something. Yesterday, the great missing-egg mystery was solved!
Drumroll.....they were laying them (i.e.-hiding them from me) way behind our compost bin. Go figure.

Also, Adam found them in 1/8th of the time I spent looking. Yay eggs!
My chickens aren't broken afterall.

(To celebrate I made scrambled eggs with sauteed mushrooms, rosemary and soysage)
Soysage is SO yummy and good for you. I think it tastes far better than REAL sausage!

Guest Post: Beer 101

2009-06-05T12:33:00.001-07:00

My boyfriend is my guest blogger for today and has written all about beer. Beer is definately part of our diet and he actually brews his own which are delicious. Now, if he could just figure out how to make me a light beer...ha!

Guest Blog
by Dr. Adam Creasy

Beer 101

OK, so you’re asking yourself, Why is there a blog about beer on DailyVeggie? Interesting question indeed, but if you think about it, the two are very closely related. After all, beer is a completely natural beverage; all of its ingredients are from the earth. My goal is to show you the ins and outs of brewing your own beer, from the ingredients to the equipment, so you know what you’re drinking and from where it comes. But first we must start with the basics.

Part 1 – A Closer Look

Beer has been around forever…literally. The ancient Chinese began brewing beer over 9000 years ago. Yes, nine thousand years! So it’s really no wonder that there are now numerous styles and variations of beer. Each one is brewed in its own special way, and understanding the nuances of each style is key to enjoying it fully. So let’s take a look.

What is beer?

Beer is made in two stages. In the first stage, various ingredients, such as malted barley, are combined and boiled to make a sugary liquid called “wort.” The wort ultimately gives the beer its color and flavor.

Mmmm, wort boiling on the stove!

In the second stage, yeast is added to the wort in a fermentation process. Over time the yeast breaks down the sugar and creates a byproduct that is alcohol.

Ales vs. Lagers – what’s the difference?

Beer comes in two different forms: Ales and Lagers.

Ales are fermented at a higher temperature (between 64 and 70 degrees). The higher temperature causes the yeast to produce elevated levels of ester compounds which are byproducts of the fermentation process. These compounds remain in the beer and give it a “fruity” aroma and taste that is common in ales. Ales are typified as being “bold, rounded, and complex.” Different types of ales include IPA, Amber ales, Stouts, and Hefeweissen, all of which have a distinct taste.

Lagers, on the other hand, are fermented at a lower temperature (between 52 and 58 degrees). The lower temperature inhibits the yeast from producing as high a level of ester compounds. The result is a beer that is “crisp and clean.” Lagers are easier to produce and therefore consistently outsell their ale counterpart. Miller, Budweiser, and Coors are popular (and cheap!) American Lagers. There are also Pilsner’s, Bocks, and others.

Knowing where your beer comes from is not only informative but also fun! In part 2 (to be released soon), we will look at how you can easily brew your own beer…stay tuned!

My Top 10 Cheap Foods

2009-06-04T08:29:00.000-07:00

1. Sweet Potatoes
$1.39/lb.
~37 cents per serving.
Pros: Fiber, vitamin A, C, B6, manganese, low calories, and smart carb choice.
Boil, bake, mash, or slice. These babies don't need much to be tasty.

2. Eggs
$2.99 per dozen (organic please!)
~25-50 cents per serving.
Pros: Protein, low calories, and easy.
High cholesterol? Sub a yolk for extra white.

3. Canned Black Beans
$0.99 per can
~50 cents per serving.
Pros: cholesterol lowering fiber, complex carbs, trace mineral called molybdenum, folate, anti-oxidants and protein.
Researchers say beans help control weight, reduce risk of heart disease, cancer and diabetes. 3 words...Black bean chili!

4. Low-fat Yogurt
$2.49 per quart
~40-50 cents per serving.
Pros: Pro-biotic! Calcium, protein, phosphorus, and vitamin B2, vitamin B12, potassium, molybdenum, zinc, pantothenic acid, reduces cavities, and natural anti-biotic.
Watch those added sugars though! Go for low-fat, plain varieties & add your own mix-ins like fruit or low-sugar cereals.

5. Almonds
$5.99/lb.
~30 cents per serving
Pros: Low glycemic, magnesium, fiber, vitamin E, protein, omega 3's- healthy monounsaturated fats that lower LDL cholesterol, potassium, reduces heart disease risk, and are anti-inflammatory.
Rock it, almonds. Rock it.

6. Bananas
39 cents/lb.!
~39 cents per serving.
Pros: Potassium, lowers blood pressure, natural antacid, vitamin B6, vitamin C, fiber, good mood food (has serotonin and norepinephrine), fiber, electrolytes, and folate.
Super cheap, they come in their own Tupperware, and great tasting.

7. Brown Rice
$1.99/lb.
~20 cents per serving.
Pros: Plant lignans, fights breast & colon cancer, lots of b-vitamins, niacin, potassium, lowers weight, insoluble fiber, selenium, manganese, magnesium, and reduces migraines. I could literally keep going but I figure you have already read enough benefits.....Leave the white rice alone, brown only! You will start to appreciate the sweet, nutty, chewiness of it soon enough.

8. Tofu
$2.49 14 oz.
~57 cents per serving
Pros: calcium, protein, iron, lowers cholesterol by 30% if eaten daily, reduces blood clots, omega 3 fatty acids, selenium and high in anti-oxidants.
Recipes are endless here. Can be used in savory or sweet. Bake, stir fry, blend in to smoothies, cheesecakes, etc. Be creative.

9. Oatmeal
$0.99/lb.
~25 cents per serving
Pros: low glycemic, gluten free, fiber, protein, lowers cholesterol and risk of heart disease, complex carbs, iron, whole grains, calcium, and low fat.
Great as breakfast, lunch, dinner or snack. Can even put plain oatmeal in blender to make your own cheap oat flour for baking. Pantry staple.

10. Frozen Edamame
$2.85 16 oz.
~47 cents per serving
Pros: fiber, vitamin C, folic acid, helps lower cholesterol, protein, complete carb, isoflavones, and contains 9 amino acids!
These may be eaten plan, heated up with a dash of salt. Or you can top salads with them or throw them in soups/stir fry's. One of my go-to zip lock baggie snack.

What I'm reading: River Cottage Cookbook

2009-06-03T11:59:00.000-07:00

My enthusiasm and education for self-sustainment, healthful habits, and ways to treat the Earth just a wee bit more kindly grows everyday. My boyfriend and I know that we cannot change drastically the world around us, but we do know that we can make small changes in our own life that will eventually, hopefully add up. I think we have made a humble, small start by composting, buying locally, raising chickens, and our garden in the front yard. These things require some time, yes, but the small amount of effort put in is completely worth it. Also you can go to bed with a clearer conscience. That is worth more than money.

My two most important words are: FOOD INTEGRITY. Unfortunately, ignorance really is bliss when it comes to how and where your food is grown and harvested. It is definately easier to grab something at the supermarket or fast food restaurant. But the more I learn, the scarier it is. You only get one Earth and one body. You make a choice at the store by casting your vote each and every time you buy something. You can either support something along the lines of organic/local or support large companies that use chemicals, pesticides and animal cruelty. (I am NOT a vegetarian but I am starting to feel the deep responsibility of eating well-raised 'happy' meat and not any piece of meat from the grocery store just because it’s cheap or my source of protein)

All of this ideology is found in the book I am currently reading, 'The River Cottage Cookbook'. It was a gift given by my boyfriend's parents who sensed our growing interest on real food and way of living. I have been reading it in bed every night to supplement my loss of cable television (rejoice!).

'The River Cottage Cookbook' is by Hugh Fearnley Whittingstall.
He became famous for his determination to start growing and rearing his own food by moving to rural Dorset, England and establishing the River Cottage farm. There is over 450 pages that tell you everything from how to slaughter a cow to how to make nettle soup or strawberry sandwiches. I really want to get my hands on some nettles, by the way! He is also a very enjoyable author.

Publishers Weekly sums it up: 'An ode to eating well, this intense and heartfelt almanac shares the best techniques and recipes for getting the most out of simple and superior food while supporting the environment, vibrant local economies, and a conscientious use of plants and animals.'

This book is earthy and real. He isn't pompous about eliminating rubbish from the diet and doesn't condemn you for shopping at supermarkets. He does, however, want you to be educated about your choices and think about your actions. That is not too much to ask I think. As far as the recipes go, he lets the fresh ingredients speak for themselves quite simply. For example, his Roast Tomato Sauce includes only: ripe tomatoes, garlic cloves, olive oil, and some salt/pepper. His theory of quality ingredients=quality meals is for some reason new to the common masses but is nothing new. It just takes a marketing spin to re-package something that has been tried and true for hundreds of years.

Here is an example adapted recipe from the River Cottage Cookbook:

Leg of Mutton or Lamb baked in hay
few handfuls of hay
1/2 cup soft butter
leaves from several good sprigs each of rosemary, marjoram, thyme, chopped
2 crushed garlic cloves
salt and pepper
1 leg of mutton or good-sized leg of lamb

Preheat oven to 425F degrees.
Use a deep roasting pan preferably with a lid and line it with loose hay, about 2-2.5inches deep.
Put the soft butter in a bowl with chopped herbs and salt/pepper.
Smear this mixture thickly and evenly all over the mutton/lamb.
Lay the meat onto the nest of hay and cover with lid. (can cover with foil as well)
Make sure there are no loose bits of hay sticking out that may catch fire!
Bake in the center of the oven for 2-2.5 hours depending on size of leg.
Remove from oven and let the meat rest for at least 20 minutes, remove the lid.
And juices from the pan can be poured off and skimmed of excess far, and used for making gravy. However, Hugh recommends just serving as is because it is that good!

You can purchase books directly on the River Cottage website (highly suggest just going to the site for kicks, very entertaining:
http://www.rivercottage.net/

or at Amazon here:
http://www.amazon.com/River-Cottage-Cookbook-Hugh-Fearnley-Whittingstall/dp/1580089097/ref=sr_1_1?ie=UTF8&s=books&qid=1243883640&sr=8-1

Our eggs scrambled

2009-06-03T11:01:00.000-07:00

We ate the eggs with simple parsley, salt and pepper on toast. Delicioso!
Pictures below!

Step 1) Gather freshly laid eggs

Step 2) Count 2-4 eggs per person bc they're small

Step 3) Whisk eggs, see HOW fluffy and bubbly they are?!

Emphasis on the bubbles! That translates into moist, fluffy scrambled eggs!

Step 4) Scramble! (and serve on crusty whole grain toast)

RECIPE: Tabouli or Tabbouleh

2009-06-01T09:27:00.000-07:00

This weekend, as I was cleaning out the kitchen cabinet, I realized we had a lot of great forgotten food items that were hiding in the back. Fava beans, rice paper, bunny shaped pasta, oh my! One little gem in particular though, was a bag of wheat berries (or bulgur grains) that I had impulse purchased a couple of months ago and thrown in the pantry. I was excited to use them because I had decided to make tabbouleh.

When I was a little girl, my dad used to prepare this herb salad on a hot summer day. I completely turned my nose up at it; what a fool I was! My rationale was that it was green and it had tomatoes in it. Complete no-no for me at the time. I remember the 'mmm-ing' and the 'ahh-ing' from my parents as they spooned it onto crackers or lettuce. I thought they were crazy...that is until I grew up.

Not only is tabbouleh tasty, it is healthy. It is low-fat, low-cal, has whole grains, and every ingredient has health benefits. Also it is one of the few recipes where you can consume large amounts of parsley, instead of it being simply a garnish. Parsley has 3x amount of Vitamin C than oranges, 2x amount of iron than spinach, and crazy high levels of Vitamin K. Parsley can be a therapy for kidney stones, as a diuretic, for rheumatism, menstrual insufficiency and settles the tummy. The high content of vitamin C is not only useful in its own right, but also assists the absorption of the iron. Tomatoes are high in anti-oxidants, cinnamon regulates insulin and the bulgur is high in fiber. All around, this is a winner!

It is a painfully easy recipe to follow and you cannot really mess it up. All you need is a food processor to chop everything and you literally just mix everything together. You don't have to be a perfectionist with measuring the ingredients either. Eyeballing ratios is more useful and that is how I prefer to make it. Taste it along the way for you own liking too. Below is a good ratio guideline to follow.

Makes ~2.5 cups
Ingredients:
1/2 cup finely hulled wheat bulgur (avail. @ ethnic markets or Whole Foods)
4-5 seeded tomatoes (I used Roma's)
1 clove of garlic
1/4 onion
Huge bunch of parsley (roughly 2 generous handfuls)
Juice from 1-2 lemons
1/4 teaspoon cinnamon
salt/pepper to taste

Directions:
Place the bulgur wheat in a microwavable bowl with water just barely covering the top. Stir and microwave for 45 seconds. Stir again and let the bulgur sit and continue to absorb the water to soften. It reacts similarly to couscous, therefore not too much cooking is needed. You can zap it again if it remains too crunchy.
While the bulgur is resting, use a food processor to finely chop the ingredients. Process each ingredient separately and dump into a bowl when finely chopped. You can first start with the parsley, then tomatoes, then onions/garlic. Throw in the rest of the ingredients into this bowl to mix (juice from 1 lemon, cinnamon, salt/pepper).
Check on your bulgur wheat to see if it is done. You don't want it to be crunchy but you don't want it to be mushy either. If there is excess liquid, you may drain it.
Once you are happy with the bulgur texture, dump it into the bowl with the other ingredients and mix. Can be served immediately or chilled. (I prefer chilled)

You are done!
It tastes great on crackers, pita bread, veggies, lettuce, in salads, or all by itself.
Hope you try it and enjoy it like I finally do.

Thanks pops!