It's Monday again and what instantly pops into my head? Meatless Monday, of course! This movement is a non-profit initiative of The Monday Campaigns. They provide tons of information and multiple recipes to help people start their week off with healthy, environmentally friendly meat-free alternatives. Believe it or not, their goal is not to turn you into a meat-banning vegetarian. By simply (and painlessly) removing meat from your diet just one day a week, you will cut back your meat consumption by 15%. What an easy way to not only improve your personal health, but also the health of our planet!
Red meat can play a role in a healthy balanced diet, but the key is moderation. It provides essential nutrients such as protein, unsaturated fatty acids, iron, zinc, selenium and vitamins D, B3 and B12. However, the numbers are in and Americans are consuming TOO MUCH meat. According to the American Meat Institute, in 2007 a total of 117 pounds of red meat (per person) was consumed. Factor in the 103 pounds of chicken and turkey and that's over 200 pounds of meat in one year, or roughly half a pound a day.
The problem is that red meat consumption has been linked to cancers of the breast, bowel, stomach and pancreas. While browsing through my list of e-mails this morning, one from meatprocess.com caught my eye. The UK is planning to release a statement urging Britons to limit their red meat consumption to no more than 2.5 oz per day, or less than 1 lb per week, to reduce their risk of developing cancer. Joining the Meatless Monday pledge will leave you one step closer to this healthier recommendation. Give it a try!
Worried about Protein?
Good, because protein is extremely important. It is needed by the body to build muscles, repair tissues and maintain an effective immune and hormonal system. And yes, meat is an excellent source of protein. However, if you are only cutting it out once a week, it is highly unlikely that you'll become deficient. Plus, there are plenty of other impressive options, such as those listed below.
One goal of NEDA week is to get people talking about the issue and reducing the stigma surrounding eating disorders. Eating disorders are life-threatening illnesses and as with any illness, awareness is the key to prevention, intervention and treatment. It is important to recognize the pressures, attitudes and behaviors that surround this disorder. Negative self-talk only contributes to the toxic environment and it can be emotionally, spiritually and physically damaging. Let us start today with a reminder of how beautiful YOU are!! This video is part of Operation Beautiful ~transforming the way you see yourself one post-it note at a time.
Working at a children's hospital has opened my eyes to how prevalent eating disorders are. We see mostly young girls (12-18) admitted, but every now and then there are a few boys. There are the common diagnoses everyone has heard about such as anorexia and bulimia, but there are a few new disorders gaining attention. Check out the symptoms below to make sure you are not missing any important signs of those you care about.
Anorexia Nervosa is defined by self-starvation and excessive weight loss.
Symptoms include:
Refusal to maintain body weight at or above a minimally normal weight for height, body type, age and activity level
Restricting food or types of food, such as food that contains sugar or fat
Being secretive about food
Intense fear or anxiety around weight gain or being "fat"
Feeling "fat" or overweight despite dramatic weight loss
Loss of menstrual periods
Extreme concern with body weight and shape
Constipation and slow emptying of the stomach
Thinning hair, dry skin and brittle nails
Low blood pressure, slow heartbeat (<60 bpm)
Bulimia Nervosa is characterized by binge eating followed by purging. Binge eating is defined as eating large amounts of food, more than most people would eat in one meal, in short periods of time and then getting rid of the food/calories.
Symptoms include:
Repeated episodes of binging and purging
Feeling out of control during a binge and eating beyond the point of comfortable fullness
Purging after a binge through self-induced vomiting, abuse of laxatives, diet pills and/or diuretics or fasting
Frequent dieting
Extreme concern with body weight and shape
There is not always a significant weight loss with this disorder
Dentists can usually detect signs of continued purging from the enamel erosion on the upper, front inside surfaces of the teeth
Binge Eating Disorder, also known as compulsive overeating, is described as periods of uncontrolled, impulsive or continuous eating beyond a comfortable fullness. This is different from bulimia because there is no purging but it may be replaced with fasts, repetitive diets and feelings of shame or self-hatred afterwards.
Symptoms include:
Binges, extremely large amounts of food within a 2-hour period at least 2 times a week
Loss of control during binges
Binge to reduce stress or for comfort
Eating alone because of embarrassment
Eating until painfully full
Sporadic fasts/diets
Anxiety
Depression/low self-esteem
Loneliness
Body weight can very from normal to mild, moderate or severe obesity
Exercise Bulimia is less talked about because exercise is considered healthy, but too much can be dangerous. Watch this interview with Dr. Jennifer Ashton and Cal Carlin about one young woman's struggle with exercise bulimia.
Orthorexia is the fixation on "righteous eating." Although not an official diagnosis, the term was coined by Steven Bratman, MD to describe his own experience with food. While anorexics obsess about calories and weight, orthorexics obsess about healthy eating (not about being 'thin' and losing weight). It starts out motivated by health. However, they become increasingly concerned about what and how much to eat and what to do about 'slip-ups.' They usually self-punish, by stricter eating, fasts and exercise, if temptation wins. Eventually their food choices can become so restrictive that their health suffers. The 'healthy eating' can interfere with activities, interests and relationships and become physically dangerous.
NEDA suggests the following questions:
Do you wish that occasionally you could just eat and not worry about food quality?
Do you ever wish you could spend less time on food and more time on living and loving?
Does it sound beyond your ability to eat a meal prepared with love by someone else-one single meal-and not try to control what is served?
Are you constantly looking for the ways foods are unhealthy for you?
Do love, joy, play and creativity take a backseat to having the perfect diet?
Do you feel guilt or self-loathing when you stray from your diet?
Do you feel in control when you eat the correct diet?
Have you positioned yourself on a nutritional pedestal and wonder how others can possibly eat the food they eat?
Diabulimiais a scary new fad that I recently learned about. Type 1 diabetes often manifests at a young age when children and young adults may already be self-conscious. Having to deal with their disorder and body image proves to be too much for some. They learn that their body is dependent on insulin, but that insulin encourages fat storage. So they manipulate their doses, taking just enough to avoid going into diabetic ketoacidosis. This is dangerous because their blood sugar levels run higher than normal and they become dehydrated, fatigued and lose muscle tissue. Without intervention, these patients are at risk for an earlier onset of diabetic complications such as eye disease, kidney disease and limb amputations due to vascular disease. The long term damage that can result from this behavior is no joke. If you have any concerns, let someone know, early intervention can make a world of difference.
Thin:
I'm sitting at my desk, watching the 2006 HBO documentary 'Thin.' A feeling of sadness overwhelms me as I see these young girls literally sob as they choke down their food. They beat themselves down until they are completely shattered. Many struggle with control issues, negative thoughts, depression and anxiety. They manipulate those around them to feed their disease. They have so much going on inside, that they can't enjoy all the amazing things in life. When asked what kind of things she could have avoided if she had gotten help at 15, Jen, now 28, fights back tears.
"Damn, I would have enjoyed so many things! I looked back at twelve years and said 'What do I remember?' I remember sitting at tables. I remember going to Thanksgiving dinners with pre-packaged meals for ME and to sit at the table with other people, eating MY food, while everyone else was enjoying Thanksgiving. It was embarrassing! It was shameful! And now, I'm 28 and I'm a little girl with no period. And my boyfriend said to me 'I want to spend the rest of my life with you but at the rate we're going, I'm going to bury you in five years."
The other issue brought to light in this documentary is insurance coverage, or lack thereof, forcing many girls to leave treatment before they are ready. This is almost a guarantee that ED will win the battle. The cameras continue to follow one of the girls after she is forced to return home. While her children are watching a cartoon, she sneaks away to purge in the other room. Heart breaking. Eating disorders have a tight grip on those affected and can continue to be life-long battles just like alcoholism or drug addictions. It's hard to comprehend, only those with enough money get the treatment they need, and it frustrates the hell out of me!
This program was created to promote positive media messages regarding size, weight and beauty. Unrealistic and computer enhanced images can put a lot of pressure on young girls. This group of volunteers monitors TV, radio, newspaper, magazine and internet ads or programs to discourage negative or irresponsible advertising. Ads worthy of praise are those that display a variety of natural body shapes and sizes, attribute similar positive characteristics to heavy and thin people of diverse identity groups, incorporate images of people eating balanced meals and ads that include women in situations which imply equal social power and an understanding that women are more than objects of beauty. Ads that may spark protest are those that include emaciated models, computer enhanced images, a large person whose attributes or character are portrayed negatively and those that glamorize images of people on diets or portray people relying on food as a way to respond to stress, frustration or loneliness. Below is a video released by Dove that I think every woman should see.
Body Image:
There was a time in my teenage years where I was very hard on myself. I look back at journals and I beat myself up quite a bit. I would pick out all of my negative attributes....I thought my thighs were too bulky, my bum too big, my ears were shaped funny, my nose too pointy and so forth. I would focus on calories (fat free this, sugar free that) not on whole, balanced meals. There was even a time when I tried diet pills, frustrated to find they only made me sick. Not once did I talk about the positive things, what made me beautiful on the inside. At that point in my life, the outside was what I thought defined me as a person. It is amazing what a difference 5-10 years makes. Now, I look at food much differently. I focus on nourishing my body with healthy, nutrient-rich foods but also delight in savory, flavorful eats. I still need to work out the perfect schedule for keeping on top of my workouts, but I don't stress about it. It is important to me to live a healthy lifestyle, but it is just as important to enjoy my life. Life is too short to dwell on the negative.
I believe one of the most important relationships we have, is the one with ourselves. This relationship sets the bar for all other relationships. Love your body and nourish it with the things it needs: balanced meals, exercise, a little dessert, love, acceptance, praise, etc. I hope that someday those girls (and every other girl/woman/boy/man) realize it is possible to enjoy life and maintain a healthy relationship with food and exercise. We are so much more than figures, ladies! We are all unique, we weren't cut out of the same cookie cutter for a reason. Celebrate and love who you are because you, my friend, are fabulous!
Make a promise. Instead of putting each other down, let's build each other up!
Have you ever found yourself dashing from one engagement to the next? Trying to cram a heap of busyness into a small opening in your date book, wishing you had a few extra hours. You get home feeling quite accomplished, but wait, something is missing. You forgot that one critical item. Or perhaps you ran into a VIP from your office and blanked on his or her name. Maybe you finished baking and instead of putting the flour in the cupboard, it ended up in the refrigerator. I, of course, have never done any of these things. (Who am I kidding?) Whatever the case, it is possible you have found yourself wishing there was a magic pill to improve memory.
The National Advertising Division (NAD) of the Council of Better Business Bureaus seems to think there is. They have recently backed the brain claims for Nature Made's GreatMind supplement. They found significant scientific research supporting the statements "Enhances mental clarity and performance"; "Helps guard against normal cognitive decline associated with aging" and "Naturally helps improve and maintain short-term memory". GreatMind contains vitamin E, folic acid, vitamin B12, N-acetyl-L-cysteine (NAC), acetyl-L-carnitine hydrochloride (ALCAR) and S-adenosylmethionine (SAM-e). The formulation for this supplement has been used in three studies headed by Thomas Shea, PhD, at the University of Massachusetts. The only difference was Shea used 12 mcg doses of B12 and GreatMind contains 6 mcg. Participants used had early, moderate and later-stage Alzheimer's disease.
Shea's studied involved a double-blind study, with 93 participants; a six-month trial with 38 subjects and no control and a two-week study with 43 subjects that compared treatment with a placebo. However, the largest study included 18 to 80-year-olds with no known or suspected dementia, with both control and treatment groups given either a placebo or GreatMind at different periods over the 12-month study.
"Following its review of the evidence in the record, NAD concluded that the results of the Shea Studies, which found statistically significant improvement in various measures of cognitive ability in those participants taking GreatMind, provided a reasonable basis for the specific claims about the supplement's ability to improve and maintain memory and cognitive ability," NAD concluded.
This week, I worked the early shift. This means I have to be up by 5:00 am and leave my house no later than 5:45 am. I'm a bit of a night owl so this usually leads to sleep deprivation by week's end. On these nights, the last thing I feel like doing when I walk in the door is spending hours in the kitchen. However, I still crave the comfort of a home-cooked meal. So what's a girl to do?? Pull out a few convenience products and fake it. We both loved this sauce, it gave the meal a kick of flavor and the fresh veggies added some bulk. Top it off with cheese and you have an easy and delicious dinner!
1 jar Newman's Own Sockarooni pasta sauce
1 can diced tomatoes, undrained
3/4 - 1 c water
1 lb spinach and cheese ravioli (I used 1 pack of Monterey Pasta Company ravioli from Costco because it's what I had, but next time I would use both so I could layer the ravioli)
2 Tbsp fresh basil, chopped
2 small zucchini, sliced
2 garlic cloves, diced
1 c fresh baby spinach leaves, chopped
1/2 c roasted red peppers, sliced
1/2-1 tsp red pepper flakes
1 Tbsp olive oil
Salt and pepper, to taste
Freshly grated Parmesan cheese
Shredded mozzarella cheese
Heat the oven to 400 F.
Mix one jar of pasta sauce with the diced tomatoes and water. Pour a cup of sauce into the bottom of a 9x13 baking dish, set aside.
Thinly slice the zucchini and toss with basil, garlic, spinach, roasted red peppers, red pepper flakes, olive oil, 1/4 c grated Parmesan and salt and pepper to taste.
Add a layer of ravioli, followed by a sprinkle of mozzarella cheese and some sauce. Then a layer of vegetables, followed by sauce and if you have anymore ravioli add another layer and finish with the remaining sauce. Top with fresh Parmesan and shredded mozzarella, cover with tinfoil.
Bake covered for 30-45 minutes, test a zucchini to see if it's close to your desired texture. Then uncover and bake for 15 minutes until cheese is golden and the sauce is bubbly. Let stand 10 min, sprinkle with fresh Parmesan and serve :) This pairs well with a garden salad, slice of garlic toast and a glass of wine.
Bonus: With such quick prep, enjoy the hour of baking time by catching up on a few chores, taste testing the wine or catching up with your significant other/roommate/family.
Another Valentine's Day has come and gone. Whether you choose to partake in the festivities or not, there's probably a good chance you found yourself thinking about love at some point this week. The triggers are everywhere...cards, chocolates, long-stemmed roses, hearts, champagne, balloons, displays of your favorite romance books/DVDs....If you're not a fan of the holiday, it can be rather nauseating. Nonetheless, this girl is a hopeless romantic and a total sucker for a whole day dedicated to excessive romance, canoodling and pretty much every other lovey-dovey behavior there is.
This was our ninth Valentine's Day as a couple, but our first together as husband and wife. As much as I love my hubby, I also have a profound love for food so I must share a few details about the grub. We chose to dine in, which seems to be a new trend for us. We started the night off with a red leaf salad topped with dried cranberries, freshly candied pecans, feta cheese and homemade balsamic vinaigrette. The main course was a buttery lobster tail grilled on a smoky cedar plank with steamed crab legs. These delightful creatures were accompanied by grilled asparagus and flaky garlic and sharp cheddar biscuits (inspired by this recipe). What better excuse for chocolate than it being Valentine's Day? I dipped plump, California strawberries (surprisingly sweet for this time of year) into velvety white and dark chocolate and dusted them with either Thin Mint Girl Scout cookies or pretzel crumbs. We both took turns raving about the flavors of the meal with each bite. It was perfect! After dinner plates were cleared, we refilled our champagne flutes with a sweet, icy peach mix (frozen peaches, blackberry brandy and a little sugar) topped with champagne (my take on champagne bellinis) and exchanged cards. I loved the fancy meal, roses and macadamia nut turtles, but my favorite part of the evening was my homemade envelope and card from my hubby. He has a way with words that makes me feel so special. I'll be laughing and crying at the same time and I love it! Did I mention it even had a pull tab?!? He got mega bonus points for that!
I've pulled this tab at least 100 times since Monday and each time it makes me smile :)
I warned you, I'm a huge sucker for this sappy stuff and my hubby has learned this over the years (mostly through shameless hinting). We all have a different 'love language' and it is extraordinary when we know what works for our partners. There is an interesting book called 'The 5 Love Languages.' It explains the five primary ways that people express and interpret love: words of affirmation, quality time, receiving gifts, acts of service and physical touch. We all tend to express love in the way we want to receive it. Let's be honest, what does it for me and what does it for my husband are different. This book helped us become more aware of what actions mean the most to each of us. My husband definitely had a primary love language and by knowing this, I can now communicate my love to him on a deeper level. However, my love languages were spread fairly evenly between two or three of the languages, making me "high maintenance" as he likes to put it. For more information on the love languages, check out Gary's site. You can even take the quiz from the book online. The great thing is that love languages aren't just for those in romantic relationships. Love languages manifest in friendships, families and pretty much every other human connection. There are profiles for wives, husbands, parents of teens, singles and children (I just learned about the language of apology, which I might have to check out next).
The "leave it" command at work, Lola with her iced doggy treat topped with lobster.
She devoured this and spent the next 5 minutes sniffing around the house for more
Today, I also read a quirky article about summing up a relationship in six words. What?? Six words, that's all I get? I have been known to leave 20 minute voice mail messages about things that mean nothing to me. How in the world could I describe our love story using only six simple words?? There were a few amusing attempts by readers, such as, "Love Hurts. Choose vodka or valium," "Loved her madly-then went mad" and "Note to self: avoid head cases." They all made me smile and the truth is no matter your current relationship status, whether you are happily married, divorced, dating, struggling or blissfully single. Love is important. We all need a little love in our lives and I'm not only talking about "romantic love." Love comes in all forms. Whether you are a mother/father, daughter/son, brother/sister, aunt/uncle, girlfriend/boyfriend, husband/wife, friend, pet owner or volunteer, it is important to have positive, loving relationships in life. Here's my attempt at our relationship in six words.
Compassionate. Respectful. Humorous. A forever love.
"It's always better when we're together"~Jack Johnson song, our first dance together at our wedding
Growing together: Love, not pant sizes. :)
What six words would you use? Try it, it's harder than you think! Enjoy your day today and remember to spread the LOVE. Do something special for someone you care about today. Think about the different love languages and of new, creative ways to show you care.
It is another rainy day in Seattle, but it's Valentine's day! I have Ray LaMontagne crooning in the background, candles lit and am catching up on some housework while the hubby is working away. This smoothie was just what I needed to jump start my day. The green pigment is as vibrant as fresh spring grass and who doesn't want to be reminded of spring in February?!? Oh, and the flavor is reminiscent of a creamsicle or an orange julius, just slightly grown up with a healthier edge. Also, the vitamin C from the OJ helps increase your absorption of the iron from the spinach. Give it a try!
1 c 100% OJ (I like heavy pulp)
1 banana
1-2 cups fresh baby spinach leaves
1 tsp vanilla
1/4 c unsweetened vanilla almond milk
Ice
1 scoop vanilla protein powder (optional)
I add the OJ, banana, spinach, vanilla and almond milk and blend until smooth. Throw in a handful (7-10) of ice cubes and blend before adding the scoop of vanilla protein powder (if desired). This prevents the protein powder from becoming "gummy" and adding an undesired texture to your smoothie. Pour in a pretty glass and think spring!
I woke up Thursday morning with a slight sore throat. My glands were tender to the touch, but I shook it off. "I haven't been sick for a long time," I thought to myself, "I'm sure I'll be fine." It was a beautiful day, the sky was bright blue and the sun was shining. I surely wasn't going to waste a day like this, as they are as rare as a snowman (in Seattle) this time of the year. I took Lola to a new park, got some fresh air and ran some errands. After cozying up with my lov-ah for the evening to watch my shows, I began to feel worse. By the time my second show had finished I was in sweat pants, fuzzy socks, hoody up and swaddled in my fleecy, red blanket. My limbs were burning up, but I was shivering. My eyes felt like they were soaking in a hot bath with a hint of cayenne and every time I went to swallow, my upper body shuttered from the pain. Ugggghh! How does this happen so fast?!? I gargled some salt water and moped off to bed, still swaddled in my blanket. Once I fell asleep, I slept for 10 hours. No luck, I woke up and was still sick but after a few days of green tea, green smoothies, some more salt water and even some fresh garlic...I am happy to say I'm starting to feel better. But since it was gloomy out, raining and I was still recuperating...I needed some soup. The catch was, I needed to make something from the ingredients around the house because I was not going out in my PJ's and I certainly was not changing out of them. Therefore, I came up with this scrumptious recipe. The rich flavors from the curry and coconut milk were comforting while the slight heat helped clear my sinuses.
About 2 lbs of butternut squash (I used fresh, pre-cubed from Costco)
1 Tbsp oil
1/2 c onion, minced
1 Tbsp fresh ginger, minced
2 cloves garlic, diced
1-2 tsp Thai red curry paste
1/2-1 tsp Yellow curry powder (optional)
4 cups vegetable broth
1 13-14 oz lite unsweetened coconut milk
1-2 tsp Sriracha hot chili sauce (more if you like it spicy)
1 tsp ground sea salt
Lime juice from 1/2 lime (about 2 Tbsp)
Fresh cilantro for garnish
Brown rice, cooked
Preheat the oven to 400 F. If you are using fresh squash, cut in half lengthwise and remove the seeds. Brush the cut sides of the squash (or toss cubed squash) with oil. Place cut side down on a baking sheet. Roast for approximately 45 minutes or until squash is very tender and almost has a creamy texture. Once the squash has cooled enough to handle, scoop the flesh away from the peels.
In a large pot, heat 1 Tbsp oil. Add the onion, ginger and garlic and saute until softened, about 2-3 minutes. Add the curry paste and saute a few more minutes, careful not to burn the garlic. Stir in the vegetable broth, coconut milk, yellow curry powder (if desired), Sriracha and salt. Simmer for 15-25 minutes. Remove from heat, add lime juice. Puree soup with hand mixer or in a blender (make sure to let the steam escape). I like to add some texture to my pureed soups, so I topped with a 1/2 c of brown rice and fresh cilantro.
Since my husband and I got married, I can't count how many times we've been asked, "So when are you going to have kids?" Guess a double digit number, times it by ten and maybe you'll be in the ball park. I get it, I've asked my newly wed friends this exact question hundreds of times. I couldn't wait to have another bouncing baby around for me to 'ooohh and ahhhh' over. Quite frankly, if you would have asked me that exact question a few years ago, I would have eagerly replied that I wanted kids within the first year of marriage. That's what people do, right? We date, fall in love, get engaged, tie the knot and pop out babies. Don't worry family and friends, we absolutely have every intention of following this pattern, we just need a little more time. We both adore children and are genuinely excited for that chapter in our lives but we are simply enjoying our time together as newlyweds. We are settling into our new apartment, starting new jobs, have a house to sell back in MT and have moved the opposite direction of our family and friends. Besides, how do you have a new baby when you don't have grandmas, grandpas, aunties, uncles and friends nearby?!? You need someone to show off his charming toothless grin to or her cute, excited squeal. And what about that supportive friend that will listen for hours and won't be scared off by stories of poopy diapers, spit up, feeding times, sleepless nights, etc. The time will come and we will know when we are 'ready.' But for now, we need to get out, explore, try new things and meet new people. Beyond all the obvious reasons, I am constantly learning new things about myself... my passions,my weaknesses, my strengths, my faults and what in the world I want to do with my life. I feel I have a few more years of self exploring to do and want to grow with my husband before we introduce a sweet child into our lives. In this way, we will be (slightly) better prepared to enjoy every single second, the good and the bad, together.
For now, I will enjoy learning from friends, family and endless episodes of 'Parenthood' and 'Super Nanny." Oh and have I mentioned I have the privilege of being an auntie?!? You see, being an auntie is the next best thing to parenthood. You love these little munchkins more than anything in the world, but you can spoil them rotten, feed them chocolate before bed, laugh when they throw temper tantrums and hand them to their mother as you head home for an uninterrupted night of sleep. All jokes aside, I truly cherish every moment that I'm with them. From the second my nephew entered this world, I knew he would hold a particularly special spot in my heart. After spending many weekends visiting them in the Billings NICU and having them in Bozeman for a short time, I was positive he would have me wrapped around his little finger...forever. Two years later came my precious niece and I wouldn't get to meet her until our wedding. By then she was almost two months old, I felt like I had missed so much. It broke my heart when I thought about how long it had been since our wedding, I decided seven months was far too long. I saved up some money to buy a plane ticket to surprise them for my nephew's 3rd birthday. I would fly out Tuesday and return Saturday. Once I booked the flight, it took everything in me to keep from spilling the beans to my sister.
My alarm rang at 3:45 that Tuesday morning. I crept out of bed to finish packing and a few hours later my hubby was dropping me off at the airport. I was almost bursting at the seams with excitement! Lucky for me, I remembered my Mama was just getting off of work. I hit 'M' on my speed dial and we chatted while I sat sipping my soy latte. My planes were all on time despite the snowstorms and I arrived promptly at 1:35 pm. I took a shuttle to meet my Dad at his hotel room, where he filled me in that my sister was on her way with the kids. When they arrived, her look was priceless! I knelt down, extended my arms and my nephew ran right in for a big squeeze....it was the best. hug. ever. Then I set my eyes on the sweetest little cherub face I had ever seen....only for her to look at me, start crying and cling to her Mama. She wasn't going to let anyone pass her off to that strange lady. Fortunately for me, she came around rather quickly but only after a little baby talking, tickling and funny faces.
Time to be one of the kids. In no time I was running around the room, chasing, tickling and taking endless photos of two of the cutest kids around. We went swimming, played arcade games, went out to eat and on Thursday my mom and my brother joined in on the fun. That evening we had a small, family birthday party at my sister's apartment. Andre' ripped through his presents, let out a few excited squeals, bounced around as fast as usual, challenging auntie and grandma to capture a decent photo. Sooner or later, one of us would shout, "I got a good one" and we would all gather around to confirm. Did I mention that three year old boys have boundless energy...they just go, go, go! We ordered in pizza and shortly after it was time for cake and ice cream. As we were posing it in front of the birthday boy, a mischievous smirk crept across his face. He took a quick look around, bent down and took a big, sugary bite of red frosting. He let out a long, "MMMmmm," seemingly pleased with his first bite. Of course, we all chuckled which made him go in for another taste during his birthday serenade. Lots of fun and full bellies made for an early night.
Friday evening, my aunt invited us all over to her house. Where she spoiled us with hummus, pita chips, veggies, shrimp, girl scout cookies and a little wine. Within the first few minutes, I was playing 'Guess Who,' followed by a High School Musical card game, coloring, beauty salon (of course I was the victim, ahem, I mean customer), covered in glitter, being scolded on the 'Time Out' bench, giving Super Man rides and absolutely loving every second of it! My mom's side is a large family and most of them live in SD so I usually only get to hang out with everyone at our annual family reunions. I love that we have kept them up year after year and look forward to the time we get to spend with everyone. However, with so many people in one spot, for only a few nights, it's hard to get conversations in with everyone. Therefore, this night with my aunt and cousins was a special treat. I can't wait to see everyone at the end of July!
Saturday, was more like 'Sadday' for me. I woke up that morning feeling a bit heavy as I've never been any good at goodbyes. Who decided to call them "good" byes anyway? After my brother and I were all packed, my sister came to pick us up. I gave my dad a long bear hug and felt my throat tighten and the tears start to swell. I made it out of the room but as soon as we started driving away, I couldn't hold them back. They were streaming down my cheeks continuously, like the rain drops out my window on a rainy Seattle day. I have always been the crier in my family...today at 25, I'm just like that little girl looking out the car window, tears streaming down her face as we left Grandma and Grandpa's farm. My sister was driving and looked in her rear view mirror, "Awwweee, stop it or your going to make me cry." I sniffled the whole way to her apartment, where we met my mom and the kiddos. We all hung out for a bit before it was time to get some lunch. My mom's boyfriend treated us before giving me a ride to the airport. When it was my time to head through security, we all exchanged big hugs and again I was fighting back the tears. I don't like having to say goodbye to my family when I know it will be another 6 months before I see them again. It's a tough reminder that I'm getting older and the visits are becoming far less frequent. Now, instead of 500 miles apart, we are approximately a 1200 mile drive or a $400-$500 plane ticket apart. These pictures and the many phone calls, e-mails, texts and Facebooking will have to hold me over until then. To my family, I love you guys very much and cherish the moments we have together. Until next time, I'll be dreaming of July....
Carino's Italian Restaurant was one of my husband's favorites when we lived in Bozeman. We both fell in love with the lively Italian atmosphere, but it was honestly the skilletini that kept us coming back time after time. My husband also loved the free ice cream sundaes on his birthday, so we threw many of his birthday gatherings there for that specific reason. After 6 years in Bozeman together, naturally we chose Carino's as the place to celebrate with our family and friends for our rehearsal dinner. I remember everything perfectly. I walked into the back room which was flooded with natural sunlight. The floor was textured and there were two long wooden tables with crisp red napkins. Surrounding them, were all of my favorite people.....family members, old friends and new friends. I was overwhelmed with gratitude! I remember thinking to myself, "How did we get so lucky?" Spirits were high and smiles all around. Well....until my mother-in-law directed our attention toward the television. She had put together a slide show of photos from our childhood and the memories captured throughout our relationship. Not to mention a few of our favorite songs. She was crying before she got back to her seat and the rest of us joined her shortly after. It is a gift we will cherish forever.
The big day
Ahh the memories....now back to the food. As much as I love the skilletini, I haven't quite found a dish that matches their flavor. If anyone knows of a great spicy marinara dish tossed with peppers and onions, please send the recipe my way. However, today I was inspired by another dish. They serve an angel hair pasta tossed with Roma tomatoes, garlic, capers, basil, black olives and parmesan cheese. I used all of these ingredients and added a little white wine and lemon to take place of some of the oil. I'm not the best at measuring while I cook, but I think I got it pretty close. If you can't tell, I'm a big fan of tasting as you go! :)
Angel Hair Pasta w/ Artichokes
8 oz angel hair pasta, cooked
1 Tbsp olive oil
3 cloves garlic, minced
1 shallot, minced
1/4 c white wine (plus a few splashes before serving, if needed)
Lemon zest of half a lemon + juice
1 can of artichoke hearts, quartered
1/2 c Roma tomatoes, seeded and chopped
1/2 c black olives, sliced
1 Tbsp capers, rinsed
1/4 c fresh basil, chopped
Fresh cracked pepper
Cook the pasta according to package and drain. Run under cool water to prevent further cooking and set aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and shallot, stirring constantly, cook for 1 minute. Add the wine, lemon zest, artichoke hearts, tomatoes, black olives and capers. Cook a few minutes, add the cooked pasta and heat through.
Before serving, add a splash of wine and a squeeze of lemon juice. Top with fresh basil, cracked pepper and freshly grated parmesan.
Seared Sea Scallops:
12 oz scallops (3-4 scallops per person)
1/4-1/2 c white wine (Don't forget to pour yourself a glass)
1 Tbsp olive oil, plus more for searing
1 clove garlic, minced
Zest of 1/2 lemon
Sea salt and cracked pepper to taste
Fresh baby spinach leaves
In a shallow dish, mix together the white wine, olive oil, garlic, lemon zest, salt and pepper. Add the scallop and marinate in the fridge for at least 20 minutes before cooking.
Heat some olive oil in a pan over med-high heat. Gently pat the scallops dry with a paper towel (to prevent splatter), sear 1-3 minutes on each side.
Remove from pan. Throw in a few handfuls of fresh spinach. Toss for a 3-5 seconds (just enough to wilt) before dishing on a plate. Top the greens with seared scallops and voila! Serve aside angel hair pasta and a slice of french bread.
In 2002, Jennifer Katzinger opened up Seattle's Flying Apron Bakery. To create healthier delicacies, she uses alternative sweeteners such as maple syrup, agave and concentrated fruit juice along with whole grains and pure, organic cold pressed oils. Aditionally, to accommodate more customers, she made the decision to completely eliminate soy, gluten, dairy and eggs. Are you wondering how she can run a bakery without any of these common items?! I was too.
If you're ever in the Fremont neighborhood, swing on by the Flying Apron Bakery!
Recently, Katzinger decided to share her recipes and released a cookbook. I discovered this last weekend as I was wandering through Costco. The flashy cover caught my eye and I began thumbing through the pages. Cardamom spice cake, pumpkin cookies, currant zest scones....sold! I had to have it! As I mosey in the door to show the hubby the new purchase, he groans, "Another cookbook?!? That's like the third one this month?!?" Ahhh yes, I have a cookbook addiction. I love the recipes, the stories and the tempting photos. I have two cupboards devoted to cookbooks of all sorts. Hmmm, maybe my new year's resolution should have been to abstain from buying cookbooks. Eh, there's always next year!
Today was my first day off since I purchased the cookbook so I decided to try the cardamom spice cake recipe. I made 36 cupcakes and frosted them with chai "buttercream" frosting. Oh. My. Goodness. These cupcakes are a true indulgence. The flavor is reminiscent of an old-fashioned spice cake but the rich, creamy frosting, adds a whole new dimension. I think next time I might even add a little orange zest to the cupcake batter for an extra kick.
Cardamom Spice Cake:
4 cups brown rice flour (I bought in bulk section of Fred Meyer)
2 cups garbanzo bean flour, sifted (Bob's Red Mill in health food/gluten free section)
1 Tbsp plus 1 tsp baking soda
1 tsp sea salt
1/2 tsp ground cinnamon
2 tsp ground cardamom
1 1/3 cups extra-virgin olive oil or canola oil
3 cups water
1 tsp apple cider vinegar
1 Tbsp plus 1 tsp vanilla extract
3 cups agave syrup, pure maple syrup or concentrated pear juice
Preheat the oven to 350 F.
Place cupcake liners in pan or line bottom of 9-inch cake pan with parchment paper. Set aside.
Combine the brown rice flour, garbanzo bean flour, baking soda, salt, cinnamon and cardamom in a large bowl. In a separate large bowl, combine the olive oil, water, apple cider vinegar, vanilla and agave syrup. Slowly whisk the flour mixture into the olive oil mixture until thoroughly combined.
Pour the better into the prepared muffin tins and bake until a toothpick inserted in the center comes out clean, about 15-23 minutes (for the cake, about 30 minutes).
After the cupcakes are completely cooled, frost with your favorite frosting or try Chai "Buttercream" Frosting.
Want to jazz up your favorite cupcakes? Try this exotic recipe fromJennifer Katzinger's 'Flying Apron, Gluten-Free and Vegan Baking Book'. The rich, spicy tones of chai and cardamom are balanced by the sweetness of vanilla and powdered sugar. The final product is a smooth, unforgettable frosting that will leave you licking the paddles and possibly even the bowl. Spice up a plain ol' vanilla or chocolate cupcake or try it atop these cardamon spice cupcakes for an elegant treat.
2 cups of palm oil
6 2/3 c powdered organic whole can sugar, sifted
1/4 tsp salt
1 Tbsp ground cardamom
1 Tbsp plus 1 tsp ground cloves
3/4 c hot, strongly steeped chai tea
1 Tbsp plus 1 tsp vanilla extract
In the bowl of a standing mixed fitted with the paddle attachment, beat the palm oil and powdered organic whole can sugar until soft. With the mixer on medium speed, add the salt, cardamom, cloves, chai tea and vanilla. Continue to beat, scraping the sides of the bowl occasionally, until smooth and fluffy. To achieve the desired consistency, turn the mixer to high speed for 2 to 3 minutes.
Use right away, or store in an airtight container in the refrigerator for up to 1 week. When you are ready to use the frosting, warm it slightly in a double boiler, or with a metal mixing bowl placed over a pot of simmering water, and whip it again until it is fluffy.
I am very interested in childhood nutrition and while browsing on Food Navigator, this headline caught my attention. We all know how important a child's diet is, but can it really affect their IQ? The Journal of Epidemiology and Community Health, released a study titled, "Are dietary patterns in childhood associated with IQ at 8 years of age? A population-based cohort study" that suggested a diet high in fats, sugars and processed foods in early childhood may result in lower IQ scores as compared to a diet rich in healthy foods packed with vitamins and nutrients which may work in the reverse. It points out that the eating habits during the first three years of life may have an impact on the development of the brain. There are many studies that look at particular foods or supplements but this study looks at normal food combinations as we do not eat foods in isolation. It assessed the links of dietary patterns through early and mid-childhood in nearly 4,000 children and evaluated IQ at 8.5 years of age.
Three reoccurring dietary patterns were found: 'processed', 'traditional' and 'health conscious.' The 'processed' pattern was described as eating foods containing high fat and sugar content and demonstrated higher intakes of processed and convenience foods. The 'traditional' pattern was associated with a diet consisting of mostly home cooked meat, poultry, potatoes and vegetables while the 'health conscious' pattern incorporated high volumes of salads, fruit, vegetables, fish, pasta and rice.
Overall, the 'processed' pattern was associated with a decrease in IQ at 8.5 years while the 'health conscious' pattern was associated with an increased IQ. The 'traditional' pattern wasn't found to be associated with either a decrease or an increase in IQ. According to the researches, "Studies have shown that head growth during this time is associated with cognitive outcome, and it is possible that good nutrition during this early period may encourage optimal brain growth." Children first learn how to eat from their parents and what better gift to give them than healthy eating habits. Proper nutrition in childhood can reinforce positive lifelong eating habits. Dealing with a picky eater or small appetites? Check out this article by Mayo Clinic for some tips.
I am crazy about hummus! I slather it on sandwiches and dress up veggies, pitas and crackers with the array of beautiful colors. I have bought every variety available in stores and each time I think to myself, "This is expensive, I need to start making my own." I can't count how many times that thought has run through my head and yet this weekend was the first time I followed through. I found this flavorful recipe on the blog, Pinch My Salt. It was embarrassingly easy and I vow to experiment with a myriad of tantalizing flavors!
Combine all ingredients in a blender of food processor and process until smooth. You may have to stop to stir and/or scrape down the ingredients a few times. I used my food processor but next time I will give my powerful Vita-Mix a go at it to see if I can achieve a slightly creamier texture. Leftover hummus (if you have any) can be stored, covered in the refrigerator for a few days.
I returned home from a family visit the night before the big Superbowl. Usually I would have had my menu planned a few days prior, but I spent this particular Sunday morning catching up on a couple of blogs that I follow. Luckily, I ran across a recipe from For the Love of Cooking. It consisted of a few of my beloved staples, black beans and brown rice. However, don't let the simplicity of this dish fool you. The jalapeno adds a little heat while the cilantro and cumin razz your taste buds. It can serve as an appetizer by starring as the filling in a crisp quesadilla or as the foolproof base of a stuffed pepper. Enjoy!
Bring the water to boil in a large sauce pan over medium high heat, add the rice, cover with lid and simmer on low for 20-25 minutes. Remove from heat and let stand, covered, for another 5 minutes.
While the rice steams, set a fine sieve in a large measuring cup and drain the tomatoes. Add enough water to the tomato juice to equal 1 cup.
Spread homemade guacamole on one side of a small corn tortilla, top with rice mixture, sprinkle with cheese and top with the remaining corn tortilla. Heat in a small frying pan until filling is heated through and both sides are crisp. Try topping with fresh salsa, chopped cilantro and plain yogurt.
I appreciate the flavor of a perfectly ripened avocado. You know the ones, with the vibrant green flesh, not too soft with a slight crispness to it. Not only are these fruits tasty in everything from smoothies, tacos, sandwiches and dips but avocados are an exceptional source of monosaturated fat, known to aid in lowering artery-clogging LDL cholesterol and raise heart-healthy HDL cholesterol. Just a few slices of this creamy fruit offers hefty servings of folate and potassium in addition to vitamin E, lutein (carotenoid linked with heart, prostate and eye health) and beta-sitosterol (plant sterol that inhibits cholesterol absorption in the intestine). This guacamole recipe uses a few bold spices and fresh accompaniments to keep you coming back for more, dip after tasty dip.
3 ripe avocados, halved, seeded
1-2 Tbsp fresh lime juice
1/2 tsp salt
1/2 tsp ground cumin
1/2 tsp cayenne powder
1-2 Tbsp red onion, minced
2 Roma tomatoes, seeded and diced
1-2 Tbsp fresh cilantro, chopped
1 clove garlic, minced
Scoop the flesh of the avocado away from the skin and place in a bowl with lime juice. Add salt, cumin and cayenne and mash together. Fold in the onions, tomatoes, cilantro and garlic. Let sit for 1 hour before serving with your favorite chips, as a side to your favorite Mexican dish or on sandwiches in place of mayo.
Back in Bozeman, whenever we needed salsa I would make a quick trip to our favorite grocery store to pick up a batch of Hot Mama's Medium Salsa. I loved the combination of flavors and it always tasted so fresh, nothing else compared to it. Since I've moved to Seattle, I have yet to find anything that compares. I was determined to find a quick replacement I could make at home so I came up with this recipe. It isn't Hot Mama's but it sure does the trick. The jalapeno gives it a kick while the cilantro and garlic add that fresh burst of flavor I desire in a salsa.
1 (14.5 ounce) can diced tomatoes (drain some of the juice if you like a thicker salsa)
1/3 peeled red onion, chopped (feel free to add more, hubby doesn't like too much onion)
1 jalapeno pepper, seeded
2 tsp apple cider vinegar
2 tsp fresh lime juice
1 tablespoon minced fresh cilantro
1 clove garlic, peeled
1 teaspoon ground cumin
1/4 teaspoon salt
In a food processor, combine all ingredients. Cover and process until desired texture. Transfer to a small bowl and serve with your favorite Mexican dish or as an appetizer with some homemade guacamole and chips.
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