Eat More Fruit and Veggies

Seems like I am always on a quest to make better food choices, but "will power" gets in the way. As the holiday season approaches, what better time to TRY to commit to eating more fruit and veggies. We all know processed food, way too many grains, and tons of sugar are the staples of the American diet, and I am the first to admit I love to bake and sweets are my greatest weakness! But I am reading, learning from others, and trying to change the way we eat, slowly but surely. The Paleo lifestyle makes alot of sense to me, but actually making the change is difficult, so we are taking baby steps. My mother is insulin diabetic, and with EZ's compromised immune system, we need to give ourselves every advantage by making better food choices. There, I said it, now I have to be held accountable. I'm not saying there will never be another Monkey Bread in our future, but we will try to do better on a day to day basis. 

My niece, Sarah, is an excellent cook, or should I say chef, and she has started a blog that can really encourage anyone who wants to make a change in what they buy and how they eat. She is especially vigilant about what she feeds her children, in order to establish better lifestyle choices from an early age. Her blog is called My Paleotastic Kitchen. I encourage you to go take a look at what she has to say.  In the meantime, here are a few things we have enjoyed lately. Have a great weekend everyone, and eat more fruit and veggies!

 P.S. Contrast these foods with many of the new offerings at the NC state fair here in Raleigh this week:  Krispy Kreme Sloppy Joes, and deep fried Red Velvet Oreos.We will NOT be sampling these...heart attack waiting to happen!

 

New Year's Resolution - Healthier Eating

No doubt about it, I love to cook, take pictures of food, and try new recipes. I am especially attracted to desserts! Pioneer Woman recipes are some of my favorites, and it's no secret she loves to use sugar, heavy cream and butter. As 2013 approached, I decided it was time to tame the sugar monster a bit and attempt to prepare healthier dishes. How better to do that than Whole30, "an original program designed to change your life in 30 days...a short term nutritional reset". Thirty days to eat real food; nothing overly processed with ingredients you can't pronounce. Not only would this be good for me, but I knew EZ and my mother would benefit from it as well. I liked the structure and thought, "Thirty days...I can do this!" So I began it on January 2nd, and much to my surprise, I did it and I liked it! (I am not a nutritional expert by any means, and I understand this may not be for everyone, but feel free to read about it and decide for yourself.)

My grocery items looked way different than they used to:

Here is a fitting description from Whole30 of what I needed to do for the next 30 days:

Your only job for the next 30 days is to focus on making good food choices. You don’t need to weigh or measure, you don’t need to count calories, you don’t need to stress about organic, grass-fed, pastured or free range. Just figure out how to stick to the Whole30 in any setting, around every special circumstance, under any amount of stress… for the next 30 days. Your only job? Eat. Good. Food.

It's pretty simple...no sugar, dairy, grains, MSG, alcohol, sodas, white potatoes, or legumes. That means your grocery cart will be filled with fresh fruits and vegetables, quality meats and seafood, eggs, good fats, nuts, and sweet potatoes. And no weighing for 30 days...it isn't about the weight as much as it's about how you feel when certain things are eliminated from your diet. One thing I know for certain...I felt better and was so proud of myself for being able to say no to certain foods, regardless of what people around me were eating. I never thought I could have that kind of self-control.

Below are some of the meals we made on the plan:

After the first 5 days or so, the hardest thing to do without for me was creamer in my morning coffee. Just couldn't handle it black, so drank mostly apple cinnamon tea. For the most part we didn't feel deprived, fruit never tasted so sweet (my favorite dessert became grilled pineapple), we loved the beautiful color of fresh fruits and vegetables, our stomachs and appetites shrank, we didn't crave sweets, no more acid reflux, bowels became very regular, and we all had more energy. After the 30 days I had lost 9 pounds and EZ and my mom lost pounds as well (they weren't as hard core as me). I have kept the weight off and lost an additional pound or two, even having some dairy, sweets and grains occasionally. It has definitely helped me think about what I buy and what I put into my body, and I am still making much better choices for the most part. I am probably going to do another strict 30 days soon, just to keep from opening the floodgates of sweets, dairy and breads again. Anyone else have healthier eating and/or weight loss as a New Year's Resolution? Would love to hear how you are doing with it!

 

The Best Loaded Chocolate Chip Cookies Ever

As the holidays draw near, I just had to share this recipe for the best loaded chocolate chip cookies I have ever tasted! A friend shared these with us as part of a meal she made during Ernie's recovery. The recipe came from Deede Hinson, Innkeeper at the Baird House Bed and Breakfast in Valle Crucis, NC, and they are delicious! I have made them for the sweet nurses and staff at the Duke Transplant Clinic and they rave about them every time we show up. Trust me, once you make them, you will never go back to plain old chocolate chip cookies again!

BAIRD HOUSE CHOCOLATE CHIP COOKIES

3/4 cup sugar

3/4 cup brown sugar

1 cup butter, softened

2 eggs

2 1/2 cup flour

1 tsp. baking soda

1 tsp. salt

1 tsp. vanilla

1 12 oz bag chocolate chips

1 12 oz bag of Reese's peanut butter chips

1 1/2 to 2 cups whole pecans

Combine sugars and butter, mixing well.  Gradually add eggs.  Add vanilla.

Combine flour, soda and salt, mixing well.  Gradually add dry ingredients to sugar/butter mixture, stirring just until blended.  Stir in chips and pecans.

Drop by rounded tablespoons onto a greased cookie sheet.  Bake at 350 degrees F for 10 to 12 minutes or until golden brown.

Makes 3-4 dozen cookies.

 

Pasta Carbonara...Pioneer Woman Style

So, what are you having for dinner tonight? I've made this recipe a couple of times and it's always a hit with our family and guests. Simple, tasty, not too many ingredients, and filling...especially if you love bacon like we do! I've been using thick cut bacon from Trader Joes (nitrate free), Dreamfield's pasta, and organic peas. I added a bit more of each than the recipe calls for. Feel free to check out PW's step by step pictures for this recipe here.

Pasta Carbonara

(Serves 4-6)

12 ounces pasta, any variety

8 pieces thick cut bacon, diced small

1/2 whole medium onion, diced small

2 cloves garlic, minced

3 whole eggs

3/4 cups finely grated parmesan

3/4 cups heavy cream

salt and plenty of black pepper

1/2 cup peas

Cook pasta according to package directions While pasta is cooking, fry the bacon until just barely crisp. Remove from the pan and drain on paper towels. Pour off all of the bacon grease, but don't clean the pan. Return the pan to the stove over medium-low heat and throw in the onions and garlic. Cook until golden brown. Set aside.

In a bowl, mix together eggs, Parmesan, cream, and salt and pepper until smooth. When the pasta is done, drain and reserve a cup or two of the pasta water. Drain the pasta and place it in a bowl. While the pasta is still really hot, slowly drizzle in the egg mixture, stirring the pasta the whole time. The sauce will become thick and should coat the pasta. Splash in a little hot pasta water if needed for smoother consistency. Halfway through, add the peas, bacon and sauteed onion/garlic. Finish adding the sauce, stirring until it's all combined. Serve immediately with extra Parmesan. Enjoy!

Fresh Apple Cake with Brown Sugar Glaze

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A friend shared this delicious cake recipe from Pinterest, and I have made it for dessert many times now (thanks Shelley!). It's simple to make and a great way to use apples and satisfy the sweet tooth. I have to admit...I even ate a piece for breakfast one day and it tasted great with my coffee! A reader asked me to share, so here you go. I know you're gonna love it! (Feel free to double the recipe and use a 13 x 9 pan if you are feeding a larger crowd.)

Fresh Apple Cake w/ Brown Sugar Glaze adapted from Southern Cakes

Uploaded by Monica H at www.lickthebowlgood.blogspot.com

Apple Cake:

●      1 1/2 cups all purpose flour

●      1 cup sugar

●      1/2 teaspoon baking soda

●      1/2 teaspoon salt

●      1/2 teaspoon cinnamon

●      2 eggs

●      1/2 cup canola oil

●      1 teaspoon vanilla

●      1 1/2 cups finely chopped apples

●      1/2 cup pecans or walnuts, chopped (optional)

Brown Sugar Glaze:

●      1/2 cup packed light brown sugar

●      3 Tablespoons butter

●      1/2 teaspoon vanilla

●      1 Tablespoon heavy cream

For the cake: Heat the oven to 350 degrees F. Grease an 8-inch pan (round or square) and set aside.

In a medium bowl, combine the flour, sugar, baking soda, salt and cinnamon.Stir with a whisk to mix everything together.

In a large bowl, mix the eggs with a hand mixer til light in color and foamy. Add the oil and vanilla and beat well.

Stir in the flour mixture with a spoon and continue stirring the batter til the flour disappears. Add the apples and nuts (if using) and stir to mix them into the batter.

Scrape batter into prepared pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.

Place the hot cake on a wire cake. While it's still hot, prepare the glaze.

For the glaze: Combine all the ingredients into a saucepan. Cook over medium heat, stirring often, until the mixture comes to a gentle boil. Cook for 3-5 minutes.

Spoon the hot glaze over the still hot-from-the-oven cake. Let the glazed cake cool completely before serving straight from the pan.

New Cookbook and Summer Foods

As much as I LOVE the Pioneer Woman cookbooks and recipes, I decided it was time to set them aside for a bit in order to boost our metabolism and try some healthier options. It's been fun for my mom and I to use new recipes from a cookbook she recently ordered. Dr. Hyman's philosophy is to "eat foods that come from the earth, not from a box or can or prepared by food scientists in a factory." He is a doctor specializing in nutritional medicine and he states that "our bodies and souls thrive on fresh, whole real food. To eat well is to be healthy. Food is medicine. It cures us. Ask yourself if this food could have been served at your great-grandmother's table. She served only real food." Makes sense to me.

We've made three trips to Trader Joe's (yes, we are in the dark ages and had never been there before),  and are taking small steps toward changing the way we eat. I know this is best for all of us, but believe me, old habits die hard! The most difficult part of making these changes is staying consistent, over time. All the recipes we have made were very tasty and we would make them again. Not pictured are Split Green Pea Soup and Lentil Soup which were delicious as well. More coming for sure.

Citrus Walnut Spinach Salad

Roasted carrots and new potatoes

Anytime snack mix

Caprese salad...one of our summer favorites!

Middle Eastern Lamb Patties...surprisingly tasty!

Black Bean Confetti Salad

Edamame Chopped Salad

Our neighbor's homegrown blueberries!

Blueberry Green Tea, Blueberry Buckle (not from new cookbook) and fresh berries

Apple salad using light Cool Whip rather than mayonnaise

Hope you are enjoying the tastes of summer as well!