The Line Between Love and Hate

The saying goes that there is a thin line between love and hate. In regards to food, the line is getting thicker for me.

I started to eat differently than the SAD (Standard American Diet) this past February when my DH did so I could support him on his health quest. In turn, he supported me too. At first, I really liked the changes. Without all the processed crap and additives in my food, I could really taste food flavors, and I just felt better in general: fewer stomach upsets, less bloating, more energy, and a brighter outlook among other things. During the health process, I transitioned from nutritarianism to vegetarianism. I am not morally opposed to eating meat by any means, but I feel better not eating it. Things were new and interesting, and I tried lots of new recipes which was good. Some were keepers, some were not.

Over the past few months, I have used food mostly for what it was intended to be...fuel.  Food just has lost it's luster for me. It is becoming little more than a hassle, and the question what do I want to eat? is often followed by nothing sounds good. This has made the planning and shopping all kinds of difficult.  I am still eating because I have to, but oh, how I wish I could take a pill that just contains everything I need so I don't need to think about it at all. I have some more new recipes planned for this next week, but I have to say, none of it excites me...and maybe that's okay.

Maybe food simply needs to be fuel...but I must admit, it makes me kind of sad that I don't enjoy it as much as I used to. I honestly don't think it's what I'm eating, but the changes I've made that are the culprit.  In a world full of white flour and sugar, partially hydrogenated oils,high fructose corn syrup, dyes, and preservatives, where no one seems to eat like me, dinner parties and parties in general are not the same. The social aspect of food is what I am missing I guess. I mean how many people do you know who speak fondly about the great tofu meal their mom makes or her great veggie burgers? And as much as I like eating meat-free, and as many new recipes as I try, none hold a comforting place in my heart. Now, I know that I am probably better off, but it's still sometimes (and lately especially) hard to deal with.

I keep hoping that I'm just in a rut, that food will excite me once again, or at the very least sound good to me, but I don't know if it will. I'll keep you posted.

Shannon's Great Homemade Grain-ola

Grain-ola, as I call it, is a staple in our house, and I've finally devised the perfect recipe for my family.  I like to make grain-ola at home because store bought granola is often expensive and way too sweet. My grain-ola is also not clumpy like some store bought granolas so it's easier to chew. Best of all, I love knowing that my homemade grain-ola is made without preservatives, colors, or additives...and I am in control of it all :)

Grain-ola is wonderful and a rare food that all my kids like. That in and of itself is quite a feat. We use it as a topping for parfaits, fruits and cereals, and by itself as a snack food. It is also a great foundation for trail mix, and I think it would elevate a simple food like chocolate covered banana pops to a whole new level. Just sprinkle the grain-ola on top of the melted chocolate before freezing... and oila! I'll have to try that soon because I think that would also be something my kids would love.  This week, I'll be making Mama Pea's Chewy Granola Bars and substituting some of my Grain-ola for extra added deliciousness in the place of some of the oatmeal. I think it will be yummy. The possibilities for using this grain-ola are endless... 

Shannon's Homemade Grain-ola

4 c rolled oats
1 c  half oat bran, half ground flax
1 c chopped walnuts, sliced almonds, and sunflower seeds mixed (I like to use pepitas too if I have them)
1/2 c sesame seeds
1/4 c packed brown sugar
1 tsp cinnamon
1/4 tsp salt (optional)
1/3 c vegetable oil
 1/3 c honey
1/3 c water
1 tsp vanilla
 a good swirled on top squirt of agave (1/8 c maybe-i never measure it just swirl it on top of mixture like a spiral)

Preheat oven to 300 degrees. Mix all dry ingredients together (oats through salt, if using). Make a hole in the middle of the dry ingredients and add vegetable oil through vanilla. Stir well. Swirl a squirt of agave on the top of the mixture in a spiral shape, and then stir again. Put parchment paper on a cookie sheet and pour grain-ola mix onto it, spreading it out on your pan with a spoon. Bake for 35-40 minutes, stirring occasionally, maybe every 10 minutes or so, so it can brown evenly. Allow to cool on stove top before putting it in an airtight container for storage.

*My kids like my grain-ola plain, but occasionally, if I mix it with dried fruit, I like to use Trader Joe's Golden Berry Blend. It is inexpensive and delicious. It is also great for oatmeal and trail mix.

Favorites

I have 2 new favorite things, and both came from Bed, Bath & Beyond. 


The first is this garbage can from simplehuman. 

Why do I love it?  We have a beagle who was constantly trying to get into the garbage can. When he did, he would drag trash out into the side yard after licking every last bit of food residue he could find. I didn't want him to get in the trash, and I didn't want him to get sick. This trash can has a simple lock that totally prevents our cute little buddy from getting into it. It is easy enough to lock and unlock that the children don't even have trouble with it. It also takes regular large kitchen garbage bags, so no need to buy specialty ones.

* * * * *

Item # 2 is Smells Begone Calming Rain Air Freshener. I was dubious because I haven't had any luck in the past with these type of solid deodorizers, but this one actually works.  Pet smells, boy smells...it helps it all. The fragrance is pleasant also and not at all overpowering.

I highly recommend both these items.

Mama Pea's Cinnamon Rolls Review

I told you to expect it, so here it is.

If you want the recipe for this, you'll have to by Mama Pea's great book, peas and thank you.

This recipe is a 4 spoon recipe, though I still may tweak it a little. It was a messy recipe to make, but well worth the effort. I used more flour than called for because my dough was super sticky (maybe it was me). I also used mostly whole wheat pastry flour and only about 1/2-3/4 cups of white all purpose flour. Using white flour at all is a problem for me because I think it's evil. Unless it's a holiday or a special "old family" recipe, I never use the stuff.  If I could, find a way not to use it at all in this recipe without compromising the recipe's flavor, I would.  Still. the cinnamon rolls turned out well. I made the dough and put together the rolls on Saturday night, then let them rise Sunday morning before baking them. They smelled great cooking and I constantly had kids come it asking if they were ready yet. Ya gotta love that!

Once the cinnamon rolls cooled slightly, I cut them apart and put them on a serving platter. I was a little worried because they seemed more dense (the result of mostly whole wheat pastry flour I'm assuming) and less "fluffy" than I wanted. After plating them, I drizzled them with icing. I used Mama Pea's icing recipe, just cutting down on the cream cheese, because my kids aren't big fans. I also used my own powdered sugar, vanilla, milk, margarine icing mixture. DH said they tasted like Cinnabons, and 2 of my 3 boys thought they were incredible. Only my healthiest eater seemed not to care for them, which is a little perplexing to me.  I refrigerated the left overs which rewarmed beautifully in the microwave (30 sec) for  breakfast again this morning. I actually thought they tasted better today than they did yesterday. My oldest said,"It doesn't matter either way, they're still amazing!"   Outta the mouth of a hungry teenager....So while I won't be making them every day, much to the chagrin of 2 of my children, they will be made again. They were much better than the ones you get in the store, bake, and spread icing on. And the best thing: I know exactly what went into them...real ingredients and lots of love.

Catchin' Up

Wow! I don't know where September went, but I've been running around like crazy ever since the month started. And now, the end is upon us. I had hoped to write more this month, but life happened and the writing just didn't. I am hoping October will be a little less busy (fingers crossed).

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So, I lost 1 more pound last week to make 27 total. I hate that its coming off sooooooo slowly, but better slowly than not at all, I guess.  I always thought when I was a teacher that I had loads of patience...with others, yes; with  myself, NO. Once more channeling Baruka Salt, I WANT IT NOW! My goal this next week is to work on shaking things up a bit. I  think I need to confuse my body into thinking I'm doing something a little different.   One thing I need to do for sure is find a better way to get in all my daily veggies. I love vegetables, but for the past two weeks it's been harder to get them in because sometimes salads just get tiresome...even salads I like.  One thing I know for sure: stasis sucks, and I want to lose more and faster.

* * * * *

Now, I tried 3 new recipes from Mama Pea's peas and thank you.  Earlier in the week, I made my Almost Sweet Tomato's Pinto Bean and Barley Soup with Basil and made recipe # 1, Mama Pea's Cowgirl Cornbread, to go along with it. The kids and DH liked it.  I liked the flavor, but thought it was too dry. That was okay because my plan was to use it for dipping. I made my cornbread  into muffins and not in an 8 X 8 pan, so maybe that made the difference. It was not bad though, just not as moist as I would have liked.

Recipe #2 was Mama Pea's Crazy Good Hummus.  The name says it all because it is crazy good. I made this yesterday in just a few minutes time and allowed it to sit in the fridge overnight so the flavors  could meld.  It is easy to make and delicious to eat. Now, I realised when I made recipe # 3, the Crack Wrap, that I have never eaten hummus warm. Why, I have no idea because it was truly comforting and scrumptious!  I made my crack wraps with a slice of Boar's Head's Vermont White Cheddar Cheese which complimented the hummus perfectly. Man I love that Mama Pea!

I also am making her cinnamon rolls for the kiddos tomorrow morning. I am hoping for a hit with that recipe as well. I'll let you know.

The kids are calling, so be healthy and happy till next time!



I am currently a vegetarian. How long I remain that way remains to be seen. My DH and I started out as nutritarian, but went full vegetarian in May. My reasons are not moral, but nutritional...at least for me and for right now. It is all part of the healthier lifestyle that I am striving towards. I wrote the following in a response to another blogger's comments about her family's eating habits.

On my quest to eat healthier, I was faced with the family challenge: How do I make my family eat like me and do I need to make them eat like me? I see all kinds of blogs about how whole families eat as vegans or vegetarians, and how people switched their kids over to healthier eating plans. How do I do it and should I do it are the questions.

My sister started earlier than I did on a plant strong life and so her kids are  naturally more "plant strong" programmed than mine are because they've been doing it longer and because they were younger when they started eating this way. As long as I can remember, she fed her children pretty healthily and offered them many different types of foods. In many ways, she is my nutrition hero (Tricia Mulhall Taylor, you rock!) My children are 10 and 13 so giving up the junk and making dietary changes is a lot harder for them. I'm not saying it can't be done , but should I do it? This is one of my regrets as a parent, that I didn't make them eat healthier from the get go. But, I didn't become plant strong till this year so I guess I should give myself a break. Don't get me wrong, I switched us early on to whole grains, I never fry anything any more, I don't use white flour, I think processed foods are horrible, I use very little oils (even the healthy ones), and I keep us stocked well with fresh fruits and veggies.  I often think to myself that I should just force my children into the healthy eating lifestyle that I have chosen, but I don't think that would work. I think it would push them to eat more and worse when they are not at home.

Since my kids are teens and preteens, I guess I see my role as trying to make their meals that I do make at home as healthy as possible (which I do). I am constantly changing little things here and there, tweaking our meals as best I can to make them more nutrient dense, and even sneaking healthy stuff ( like flax and chia seeds) in on them without their knowledge. I try to focus on small modifications towards healthier eating (at least with the kids) so that the change is less dramatic and more progressive towards a healthier lifestyle. I think big dramatic change would cause too much push back with a possibility of them abandoning any kind of healthy lifestyle and just doing whatever they want when they are not at home.


 I also see my role as leading by example and talking to the kids about why I am making the choices I am and how they can work to be healthier individuals.We talk about food choices and portion control as well. I am not perfect though, and we do have some "junk" in my house, but this is a process for us and I am treating it as such...at least where the kids are concerned. And just because I don't eat meat, I don't think I need to keep it from my kids. Lean cuts of chicken , fish, and turkey, as well as the once in awhile hormone free grass fed beef are good for them, I think. Everything healthy in moderation, I guess. I am also trying to incorporate more vegetarian meals into their dinner repertoire, and I  look for opportunities to substitute soy crumbles for ground beef  whenever possible, like when I make lasagna.

I don't eat meat, so should they eat it?  I don't eat sweets but should they eat them? I don't eat processed foods, so should my kids?  If I love them and want to keep them safe and help them grow up strong and healthy, should I not ban certain foods that I know to be less than stellar, nutritionally speaking?  These are questions I struggle with. I know that my kids eat better than the SAD (Standard American Diet) but not as healthy as a plant strong diet. I also know that we're moving them closer to becoming more plant strong every day. It's a process and takes time and I need to be mindful of that.

 Above all, I  know one important truth: I am doing my best, and right now, that has to be enough.

Unfried Refried Pinto Beans and Veggie Quesadilla-Ole!

I love Mexican food. I used to make this quesadilla using refried beans from a can and a ton of cheese. Now I do it differently, but the result is still the same: delicious!

Unfried  Refried  Pinto Beans and Veggie Quesadilla

Beans:

2 cans pinto beans, rinsed and drained
1 c low sodium vegetable broth
1 tsp bottled minced garlic with some of the juice
1/2 tsp Mrs. Dash Southwest Chipoltle Seasoning Blend
1/2 tsp Tony Chachere's Creole Seasoning
a couple drops of Cholula
1/4 tsp cumin

Put beans, broth, and seasonings in a sauce pan. Bring to a boil. Turn down to medium and simmer the beans. Simmer for 30 minutes or so till the beans break down and the liquid is thick. Let sit and meld for a few minutes. If you don't simmer it long enough you’ll have soupy (too wet) beans. If this is the case, you might want to remove the beans with a slotted spoon, reserving the liquid and only adding it back in if you need it for consistency. Mash for chunky refried beans or puree in a blender or food processor for smoother refried beans.



After simmering



After mashing

Next,  make your veggie mixture. Dice and combine the following:

1 shallot

1 sm squash

1 sm zucchini (I didn't use today b/c I didn't have any)

1 carrot

1/2 - 1 container mushrooms

1 c broccoli florets

1/2 c (or more or less) Trader Joe's frozen roasted corn

any other veggies you like

Mix all veggies together. Try to make sure they are are diced about the same size. Add some water for sauteing and any spices you like to season the veggie mixture. I added fresh cilantro, garlic powder, Tony Chachere's, and red pepper flakes.

Before



After

Water saute till veggies are tender. Stir a few times during sauteing. When veggies are done, if there is still water  in the skillet, use a slotted spoon to remove your veggies. The beans and the veggies can both be made ahead of time and stored in the fridge till you are ready to put your quesadilla together.

Spray 1 side of a tortilla with cooking spray. Place sprayed side down on a cookie sheet. Layer some beans and veggie mixture on top of the tortilla.If you want some cheese on it, sprinkle it on top of the veggie mixture. Note: cheese will help hold the quesadilla together and make flipping easier. If you do not use cheese, you may want to put the veggies and beans in a tortilla and wrap like a burrito. It is less messy this way. Top with another tortilla and spray the top of it with non stick cooking spray. Bake at 400 till warm and lightly brown. I usually broil mine for a bit before serving so it gets even crispier. Just be sure to watch it if you use the broiler so it won't burn. Then I flip the quesadilla over and broil the other side for just a minute. Let it cool slightly before slicing with a pizza cutter. Serve with salsa, sour cream, lettuce, guacamole, or whatever other toppings you like. Enjoy!