Monday, April 20, 2015

Food Prep Recipes from this week....

A couple of people asked for recipes from the food prep I (we- Nick helps me) did yesterday.  Here is what I made:

Honey Cinnamon Roasted Sweet Potatoes

4 sweet potatoes- peeled and cut in bite size cubes
2T olive oil
2T honey
2t cinnamon
salt

Toss potato cubes with the other ingredients and bake at a 375 degree oven for 40-45 min.  Half way through flip the potatoes.


No Bake Coconut Chocolate Granola Bars

1/2c coconut oil
1c of whatever nut butter you like
1/4c honey
2T of real maple syrup
2 1/2 c of oats
1c unsweetened coconut
1/4 c chocolate chips

Heat oil, nut butter, honey and syrup on stove until coconut oil is liquid.  In separate bowl, mix oats and coconut.  Pour heated oil into oats and stir until well incorporated.  Press into a parchment lined baking pan and then press chocolate chips into top.  Freeze for 2 hours.  Cut into bars.  Keep refridgerated so that coconut oil doesn't soften and cause the bars to lose shape.

Hummus

1 can chick peas
1 can white beans
1/2 c tahini
4T of olive oil
Juice of 1 lemon
4 garlic cloves
warm water to help blender to incorporate (you can use oil- I don't want that much oil so I use a little warm water in small amounts until I get the consistancy I want)
Salt to taste

Rinse and drain beans.  Put all ingredients into the blender and blend, adding small amounts of water or oil until it reaches the right thickness (or thinness for that matter)

Protein Lemon Blueberry Muffins

*** disclaimer- I would use more honey than the recipe calls for because they are not at all even a little sweet and my blueberries were sour. If you have sweet berries, you may not want more honey!

1 c of fresh or frozen blue berries
juice of 2 lemons
2t lemon zest
2 eggs
1/4 c honey (I'd use 1/2)
2 scoops of vanilla protein powder
1t baking soda
2t vanilla
1 1/2c whole wheat pastry flour
1/2 t salt
1/3 c greek yogurt

Combine dry ingredients in one bowl.   Combine wet in another (except blueberries and beating eggs), stirring until incorporated.  Add dry ingredients to wet in 2 batches.  Fold in blueberries.   Scoop into cupcake papers and bake 25-30 min at 350 degrees.


Healthy Tikka Masala

Olive oil- 3T
1 white onion chopped finely
4 garlic cloves minced
2T of ginger minced
1 can of tomato puree (29 oz can)
cayenne pepper- 1t
cinnamon- 1t
cumin- 1t
garam masala- 2T
paprika- 1/2t (I used smoked paprika)
salt- 2t
pepper- 1t
1/2 c half and half
1 1/2c greek yogurt
fresh cilantro for garnish

Meat of choice or tofu- cut either into large cubes

Use 2T olive oil to brown chicken or tofu then remove and set aside.  Add 1T of olive oil to pan.  Sautee onion until translucent.  Add garlic and ginger.   Add all spices and cook until fragrant.  Add tomato puree and bay leaves and simmer until thick (about 15-20 min), stirring often.  Add half and half and stir well.  Add greek yogurt.  Stir well.  Cook for another 10 minutes adding the chicken or tofu back to the sauce.  Serve over rice. 

Cauliflower Mash

2 heads of cauliflower
2T butter (use grassfed)
1/2c low fat sour cream
1/2c milk- any kind you have- do not add all at once- use half and see if the mash is the right consistency which is thinner than potatoes but thick enough to hold shape on a spoon.
Salt & Pepper

Steam the cauliflower until very soft. Put the cauli in the blender with the remaining ingredients. Blend until smooth. Salt and pepper to taste 

Happy cooking!!! 






Monday, April 13, 2015

The best made plans...

I had planned healthy meals. I ordered groceries. I was making mason jar salads all week with lots of yummy toppings and homemade dressings. I was going to meet my protein goals. I had planned to start PIYO. I planned yoga and gym days. My PT cleared me for a couple days of cardio a week- the bike and the elliptical. I was excited. I had a plan.  But apparently it wasn't meant to be. 

Owen had surgery on April 9. One week ago today and here I sit on the pulmonary floor of the hospital, not haven't gone home yet after a pretty intense week here. What started out as a routine VEPTR expansion turned into one of the scariest experiences we have had around surgery. 

Owen's surgery began at 3pm on that Thursday. It was late and we were tired from waiting and him not being able to eat and us not wanting to eat in front of him did not help the whole ordeal. We met with the docs and the anesthesiologist that I have issues with was the assigned attending. She and I got into it about something which was not how I needed to start surgery but I've taken care of that and she won't be out anesthesiologist again.  Already the day was pretty crappy. 

The surgery took a long time. 2 hours of positioning. Usually Owen is able to be placed on his stomach with the use of foam. Not this time. When they flipped him to his belly his lung capacity went from 120ccs to 40ccs. Surgery had to be done with him on his side. This was the first time that happened. 

Surgery took a total of 3-3 1/2 hours. I thought there might be an issue with extubatation when it took a really long time between when Dr. Campbell came and said things went well and when the nurse came to give us an update. Apparently, they were able to extubate but they needed to put a trumpet in (a small breathing tube through the nose that protects the airway) and he hadn't woke up yet. 

We were brought back to the PACU and we tried to rouse him. It took a really long time for him to flutter his eye lids. He also moved his arms a couple times. He didn't speak and he didn't really wake up. Anesthesia came and spoke to us and said he should be up. They didn't use so much that he would still be asleep. We told them this was unusual for us, by now Owen would be asking for chocolate cake. No one was worried. Except us. 

They moved us up to our room on the surgery floor at 930pm. Owen still wasn't up. We tried to wake him. His eye lids would flutter. He would move a limb.I remarked that he looked swollen to me. Everyone said positioning. We told them this was an unusual recovery. No one was worried. Fine. Nick and I went to bed. At 3:30am Owen woke up and said "mommy, I love you." I felt a ton better. Ortho stopped by at 4:30am and told us from an Ortho standpoint we could go home that day. It was 430am so I didn't argue but at 6:30am when they said the same thing, I told them he was on 3liters of oxygen and we were not going home. 

Owen slept all day Friday. He woke up a couple of times. He spoke to us a little. He might have tried to drink or eat a little. Mostly he had pain meds and slept. I pointed out that he was swollen. He woke up a little Friday afternoon and spoke a bit and then knocked out. I figured surgery was hitting him really hard and the sleep was needed to heal. I told them by now he would be chattering away. Again they asked, did we want to go home? No, I said. We need another day.

Saturday was a lot of the same. He woke up a little. He had to have scoli films and a CT scan. We gave him all his meds right before so that he would sleep through the CT scan and also to combat pain from moving around and stretching during the scoli films. He had the tests had a period of time where he was awake and seemed himself and I debated going home. But something was nagging me to stay. They asked if I wanted to go. I said no. I told Nick, when we go home we always take a little step back and I don't think a step back from where we are right now is safe. He said okay. He trusted my gut, even though both of us were dreaming of a good night sleep in our bed and a relaxing weekend at home. 

Thank you God for my gut and thank you for watching over my baby. 

The nurse let Nick sleep in the room with Owen and I. O had fallen asleep at around 6pm but I chalked that up to a big day. He had the scan and films. He talked a bunch. He managed to eat some chocolate pudding and keep it down. Eventually, Nick and I fell asleep. At 1:15 am, all of Owens alarms were going off. While on 2 liters of oxygen, Owen was desatting into the 60's. Owen wasn't breathing. He still had a heart rate but he wasn't taking breaths. 

We began frantically trying to wake him. We turned his O2 all the way up. The nurse was calling Ortho (Ortho?). Nick and I were hitting him. Wake up Owen. Wake up. Owen breathe. At some point in the next minute or two while we were yelling at him and hitting him, he began to breathe. I cannot tell you how long it went on. It could have been 3 minutes, 2, 6. I don't know. It seemed an eternity. Seconds lasted minutes. Owens breaths were labored, shallow and he had a lot of retraction his neck. It looked as though he was hiccuping to breathe. It was all wrong. 

We were still in Owens face. His eyes fluttered open but his eyes were rolled back in his head. Ortho came.  They had no idea what was going on. The nurse was on the phone. I was getting angry. I yelled at everyone. In between I would try to get Owen to talk to me about his twin. I thought Caleb could rouse him. I said "no one is doing anything. Why are you all standing around." They told me they called pediatrics. I lost it. My kid is sitting there with his one eye open and rolled back in his head, he looks brain dead or in a coma and they called pediatrics??? 

I told them I am a lawyer and a med mal lawyer and I want everyone in this room now. The nurse said she called them in the ICU and they would come when they could and I told her to call a code now. She had called for assistance but by hospital policy the level of assistance she called meant the ICU has 30 minutes to respond. This fact becomes quite interesting later. Anyway, I told them that my child stopped breathing and he looks like he is in a coma. Get the ICU or anesthesia or someone else here now. 
And she did. One minute later, 20 people were in the room. And I felt a whole lot better. 

They all began moving, checking oxygen and reflexes. Looking in his eyes. Talk t to him and us. They thought he wasn't metabolizing the oxycodone well. They thought he was basically overdosed (although at the right dosage- just that it was having the effects like an overdose). It made sense. They gave him narcan. Narcan is the drug that they give drug addicts to undo the effects. Narcan works quickly. And they gave it to Owen and he opened his eyes and made eye contact with me and Nick but immediately his eyes rolled back and he went non-responsive again.

That wasn't the response they were looking for. They decided to get a blood has on him to test his CO2. He opened his eyes a couple times. He moved one leg. They said it was probably just the narcotics but that they would be back in an hour with the result of the blood gas and to check on him. They said sleep. He would be okay. 

Two hours later they woke us up. His CO2 levels were extremely high- 130. A normal persons number is 45.  They needed to do another blood gas. They did it right there and the results came back 5 minutes later. Still 130. They said "pack up, he needs to go to the ICU a now." 

Within a half hour were were in the ICU. We didn't know then but they thought he was goi t to have to be intubated. They tried the bipap first and after playing with the numbers they were able to get his CO2 number to start to decrease. When the number hit 90, I felt the tension leave the room and the docs began to smile.
It was quite tense before that.

Apparently Owen's bicarbonate level showed that Owen had been chronically retaining CO2. His levels showed that his kidneys and liver have been compensating for elevated CO2 for some time. This isn't something we knew. We have had sleep studies done and while Owen shows and elevated level, he also shows he can expel it. Or so we thought. It dawned on me during these conversations that Owens last sleep study was done while he was in the hospital coming off bipap for pneumonia and RSV, so it's quite possible it wasn't an accurate study since he had been blowing off his CO2 with the bipap that hospital stay. Needless to say there is another sleep study in our future for an accurate baseline. 

CO2 buildup and levels like Owens cause acidosis. Respiratory acidosis is when there is too much carbon dioxide in the body. CO2 is an acid. Other names for this are hypercapnic acidosis and carbon dioxide acidosis.  The symptoms are sleepiness, lethargy, hallucinations. If it gets bad it can cause cardiac arrest and death. 

About that cardiac arrest. The 30 minute response time was bothering me. It bothered me that they have that long to respond at that level of call for assistance which is an elevated call. It's the call below code. I asked the ICU nurse, I said if we were home, what would we have done? I asked, what if the ambulance took 20-30 minutes to get there? What would have happened and she said "he would have went into cardiac arrest" and that we would have had to start CPR immediately. 

All of that still bothers me. If I had taken him home, he could have died. If I hadn't demanded a code, he could have went into cardiac arrest. I don't know CPR. 

Everything happens for a reason right? I like to think that we didn't leave the hospital because this was supposed to happen there so Owen didn't die and we have learned a lot about Owen since. I now have a list of post-surgery demands that I didn't have before- ICU, bipap, lasiks for fluid retention, bicarbonate and blood gas monitoring. 

About that lasiks for fluid retention. Owen was puffy all week. I said it over and over. Finally, the attending in the ICU said "mom, is he puffy to you?" I told her yes and that I had been saying it all week. Up until that point, Owen could not be taken off oxygen. He would immediately desat. The attending ordered one dose of lasiks and he peed 1 liter of fluids. After that he no longer desatted when removed off the oxygen. 

We go home tomorrow. We have some new machines. A bipap for nighttime and IPV machine which is like chest PT inside the lungs. We are trying a new med to help with secretions. It's an aggressive home therapy plan. But the Pulmonologist here is hopeful it will encourage healthy tissue growth in Owen. 

The morals of the story- go with your gut,  you are the best advocate for your child, when your kid stops breathing push the code button behind the bed and feel no shame in doing it- some rules are meant to be broken, you are your child's best doctor and nurse, be adamant when you see things aren't how they should be - post anesthesia behavior, fluid retention. Speak up. Make them write it down. If shit gets cray- get a copy of the medical records from your stay including operative report and radiology reports. Make a list of what should go different next time and insist on it. And if you don't like the care you are getting from one of the docs, you don't have to deal with them. Speak to a nurse practitioner, your treating physicans, and lastly patient relations if need be. 

 

Wednesday, April 8, 2015

No food prep=bad scale results

It's been a busy month. It was my birthday (29 again!) and the twins birthday. We hosted Easter and we are a day away from O's surgery. In order to prep or cook for these other things, I gave up food prep. And I feel it.

I got on the scale this morning and weeks of birthday cakes, cupcakes, pizza, baked ziti, Mac and cheese etc, etc... has taken its toll. I've ordered lunch out at work. We had Chinese one night. I'm up 6 pounds and it's not surprising. 

So after wallowing about it this morning I started my lists. Owen has surgery tomorrow. We leave for Philly sometime in the very early morning tomorrow. I am hoping/praying/wishing we will be back by Saturday. I have filled up my peapod cart with tons of fruits and veggies and I have been working on my menu for next week. I am picturing lots of protein smoothies, protein muffins, salads with veggies, nuts and fruit, and dinners of protein and vegetables. I am going to lower my carbs which have been a bit out of control and concentrate on protein. I know this is a recipe that works for me and when I replace spaghetti with zoodles, I tend to get thinner. 

There are no holidays for a few months.
Mothers and Fathers Day but we don't have to make those food based. Now is the perfect time to get back to my food prep and since its spring (allegedly) it will be easier to get good fruits and veggies. 

And grilling!!! The grill has always been an amazing tool in eating healthy. A little olive oil, some herbs, spices and 15 minutes outside with a platter of meats, tofu and veggies. The kitchen stays clean and we just naturally eat healthier. 

I learned my lesson though. Both Nick and I have felt sluggish, heavier and like the gains we were making are undone by 3 weeks of no food prep. It makes me feel sad and disappointed. 

Sunday's food prep menu:
Blueberry protein muffins 
Marinated tofu and chicken
Spaghetti sauce
Sweet potatoes with cinnamon
Granola bars 
Lentil "meat" loaf
Black bean soup 

Veggies for the week: spinach, broccoli, cauli mash, zoodles and lunch salads 

Saturday, March 28, 2015

Welcome to Hogwarts!

Today is a different kind of post! Today was my twins 5th birthday party and in a effort to keep it small (cheap) this year, we let them invite a few school friends and we just had immediate family. It still ended up being a houseful but it was fun. And I am quite proud of all the projects I made over the last few weeks in order to turn our house into Hogwarts. 

Why Harry Potter? Well, I started reading HP to the boys last August and we are now on book 4. They love it and so do I. I love reading to them 4-5 nights a week. I love that they love Harry. I love that they ask for it. I love that they talk about it. The characters are part of their everyday conversation. The whole situation is just full of win. 

So when they asked for a Harry Potter birthday, I was so excited. It was further confirmation that they too love our reading and I knew it was going to be so fun to do. I immediately started pinning ideas. Here is what I decided to do:

Pin the scar on Harry, Ollivanders Wand Shop and the sorting hat for the sorting hat ceremony. 


The Hogwarts Feast table, Platform 9 3/4, the Mirror of Erised and the Azkaban wanted poster.


The Chamber of Secrets came alive in our bathroom, complete with moaning Myrtle!


Quidditch in the boys room.


The twins. 


Some of the decor I bought- castle decals, Hogwarts decals, & the fat lady


The cake table. My first real big fondant job! The cupcakes were funfetti with vanilla buttercream and the cake was chocolate with salted caramel buttercream. 


Candy! 


Some more of the feast! 


Some of the cutest wizards you ever did see! 

Some wonderful wizards and witches! And my oldest up to no good! 


And of course, hedwig!

Needless to say it was an amazing day and I hope it's one the boys will remember forever!!!

Mischief Managed! 


Sunday, March 15, 2015

What happens when you catch a stomach bug on food prep day?

Ughhhh I caught the kids stomach bug. And I mean, it hit me like a ton of bricks. It was accompanied by a fever, aches, pains and exhaustion. Not to mention the frequent bathroom runs. (No pun intended!) 

While all of this was going on, all I could think about was there would be nothing for breakfast for the kids. No dinner either. Nick was home Sunday and found some homemade lentil soup and made toast with the bread I made on Saturday.  But the week was starting and I wasn't ready. I needed a weekend redo. 

Nick assured me Monday morning as I still lay in bed unable to do much more than sip water, run to the bathroom and sleep, that it was okay if the kids ate granola bars and bananas for breakfast. I was too sick to feel bad. 

As the day went on and I started to feel a little better I was able think the week through. With a little extra work each day, I would get through the week. No one would starve. I knew I would need to rely on my crock pot. 

My meal plan for the week had looked like this: 
Mon: butternut sage pasta
Tue: corned beef, colcannon, soda bread and carrots
Wed: white bean soup with rosemary and garlic 
Thur: ravioli and spinach 
Fri: leftovers 

And to my shock and awe, it's going to stay pretty close to that. 

When I felt much better I took a quick trip to trader joes where I bought some kashi, yogurt and more fruit. I knew we would survive breakfast for the week. I bought Irish soda bread because I just did not feel well enough to start from scratch. I bought some hummus and some stuff to make my bento lunch boxes for the week. 

Monday night I threw together soup. It was not white bean but it was split pea with rosemary and garlic. It wasn't my best effort as it should have been white bean but whatever. We ate. I won't sub split peas for white beans again. But doesn't it look pretty? 


I also got the potatoes and cabbage boiled and the corned beef in the crock pot so it could spend Tuesday cooking away. 

Colcannon:

I used the last bit of my energy to make 3 days worth of bento lunch boxes for myself. I am so into these. The colors, the variety, the little bites. I love snacks  more than meals, so this is right up my alley! 


Grapes, blueberries, strawberries, carrots, celery, cucumber, hummus, cheese and fig and olive crackers. How fun! I felt much better about the week. My stomach was still unhappy.

I woke up this morning feeling much better, plugged in the crock pot and I felt good about dinner. The feeling that dinner would be more than half done when I walked in the door made me feel relaxed. I made a note to self that I should work my crock pot into my weekly rotation. 

I had a meeting with G's school today so I had to leave work a little early. When I got home, I used the extra time to finish up dinner and to also make some granola and roast my butternut squash for my pasta tomorrow. 

Granola:


Squash:


And my Irish feast:



The change in the order of things means that we will eat pasta two nights in a row (butternut squash sage one night and ravioli the next) but I am going to be okay with that. 

It isn't every day I get sick and it was a good lesson for me. Food prep is essential but if something gets in the way, we will make it. No cause for alarm! No one will starve! No one even noticed really. Turns out the kids like granola bars and bananas for breakfast! 

I leave you with this: 


Happy St. Patrick's Day!!! 🍀🍀🍀🍀



Saturday, March 14, 2015

Compromise and convenience items I am using...

I think we are about 8 weeks into this lifestyle change and as you all know and see, I do a ton of food prep. But someone mentioned yesterday that I am making all mothers look bad with all this cooking and baking I am doing. She can't figure out when I have the time. She was kidding but I thought about it. I don't make everything. I am navigating these changes and trying to see what works  for me and my family. I have also found that I am losing some of the battles with the kids snacks and food. They don't like everything and I find that I am compromising with them on some of their snacks and favorite items. 

1st losing battle: Goldfish crackers. 
They love them. They ask for them. They want them. They asked if the Easter bunny could bring them as a treat. I felt bad. I've told them that they aren't good for them. They don't care. So I put them in my cart. And then I remembered Annie's. So I virtually headed over to the organic section of peapod and I started reading labels. And this is the compromise in our house: 

And here is the nutrition information: 


One of the things I love most about peapod is that I can read labels from my phone. 

Yes, it has more than 5 ingredients but not many more and I know what the ingredients used are for. 

2nd losing battle: Cookies

I made date cookies and I love them. But the kids weren't as excited. They weren't big on the texture or the coconut. So those will remain mommy treats and for the boys I bought:


And here is the nutritional info:


I give them two crackers and some natural peanut butter and they are happy. They feel like it's a treat. 

3rd losing battle: Kraft Mac and Cheese

This was a big one. Bigger than the others. I am ashamed to say (don't judge me) that my kids ate Kraft Mac and Cheese once a week. Usually on the weekend. Often accompanied by chicken nuggets or hot dogs. They liked it best made with whole milk and the 4T of butter the recipe calls for. Me too.  So you can imagine the loss they felt when I took it off the table. 

The compromise:


 And here is the nutrition info:


I make it with 1T of grassfed butter. I make it with organic whole milk. It's delicious. And the smiles on their face makes me feel just fine about it. 

4th losing battle: Honey Nut Cheerios

They ate it almost every day. And no pint of egg muffins, homemade granola or overnight oats seems to fill the void. 

The compromise: 


The nutritional value:



It has cane syrup as its second ingredient which is not ideal. But so far I can't find one as tasty, as economical and as healthy that the kids will eat. 

I also buy hummus, crackers,
ketchup and salsa from trader joes, Amy's organic meals for my own lunches during the week and Annie's bbq sauce. 

This is a process and it won't work if the other 4 members of my family are miserable with the changes we are making. 




Saturday, March 7, 2015

Just recipes and food pics...

I feel like I was blessed by my grandmother with the ability to cook (not bake!) without a recipe. I don't measure. I throw in all the things I come up with in my head and it works. Somehow it even works for meat, which I never ever taste. I don't know why or how it works but it does. Genetics I guess. A good sense of smell perhaps? I don't know. But I realize it's a gift and I am blessed to be able to cook this way because lots of people I know really want a recipe and when they ask me for mine and I tell them I don't have one, I am met with looks of frustration. 

I thought that this week I would try to give you recipes the best I can for what I made today. Excuse the inexact measurements. I didn't measure either. It will be okay. 

Quinoa Stuffed Peppers with Cheddar: 

3 bell peppers washed and halved
Quinoa (1 cup cooked)
Red onion- finely chopped
Jalapeño- seeded and finely chopped
1 can of black beans- drained and rinsed
Cilantro- 3T minced
1 jar of salsa (as mild or spicy as you like- I used Trader Joes medium)
Cheddar- shred 

Cook the quinoa according to the directions. Separately, sautee red onion, jalapeños, cilantro and beans in pan. When the onions are soft, add cooked quinoa and salsa to pan. Cook until well mixed. Salt to taste.  Spray baking dish with coconut oil spray. Put peppers in dish, fill with quinoa and top with shredded cheddar. When you are ready, bake at 350 for 40 minutes. Top with avocado, more cilantro or sour cream. 

Next time I make these I may use quinoa and grass fed ground beef. I could use shredded chicken. If it's a hit with the kids, I play with it. I may make them Moroccan style with quinoa and raisins and cinnamon with yogurt sauce. (Note to self: make those soon.) Depends on my mood. 

Greek Chicken, Tzatziki and Quinoa with Spinach: 

*tip- I doubled the quinoa above and so I had cooked quinoa for both. Nick also chopped all the red onion at the same time so I had for both recipes.

Chicken- I used organic boneless skinless thighs
Marinate with-1/2 red onion chopped, a handful of chopped dill, 2 garlic cloves minced, 2T of red wine vinegar, juice of a 1/2 lemon, salt to taste and olive oil- a drizzle.   

I cook them on the stove in a little olive oil until browned on the night we eat them. 

Tzatziki: Greek yogurt- 1 1/2c, 1 cucumber seeded and shredded on the cheese grater, 4 cloves of minced garlic, a drizzle of olive oil, salt, and 1/2 of lemon juice. 

Quinoa:
1 c of quinoa (cooked)
1 can of chickpeas - drained and rinsed
1/4 cup of chopped dill
20 kalamata olives chopped
1/2 red onion minced
3 garlic cloves minced
1 bag of baby spinach
Feta cheese- 1/2 block crumbled
Lemon juice and/or red wine vinegar 


I prep the quinoa ahead with everything but the last 3 ingredients. On the night I use it I will heat olive oil, sautee the spinach and then add the quinoa and cook for about 15 min. I will add lemon and vinegar last and top with feta. 





Crispy Chickpeas:

I used the recipe last week from this website: 

This week I decided to make them Indian spiced. I used garam masala, curry powder, cinnamon and salt. 


The recipe for the Cinnamon Raisin Bread was found here: 

http://www.100daysofrealfood.com/2011/05/25/recipe-whole-wheat-cinnamon-raisin-bread-for-bread-machine/


The granola bars here:


This week I did whole almonds, almond butter, peanut butter and raisins. 


I make trail mix all the time- I mix all kinds of things together but some of my favorites are: almonds, cashews, dark chocolate chips and dried cherries or cranberries. This week was unsalted peanuts, almonds, dried unsweetened pineapple and dark chocolate chips. Trader joes is amazing for nuts and dried fruit. You can actually find unsweetened dried fruit there. 


And like any good Italian- if I told you what was in my tomato sauce, I'd have to kill you. So I won't. But here is a pic anyway: 



Those are my recipes this week. I will try to share them more often or give links to where I find things if they aren't my own! 

Happy eating! 

Monday, March 2, 2015

"How do you do it?"

I am a mom of three, a full time lawyer, a wife. I work 9 hours a day or more. I have plenty of activities, birhday parties, and family events to attend. I like to do a few things for myself like my nails, hair and yoga. So how do I find the time to bake bread, meal plan, and food prep? 

I have been asked this question countless times this month. 

First off, I am a type A, highly organized, borderline crazy, push myself to the limit and thrive off of it kind of girl. Secondly, my kids wake me up at unGodly hours on the weekends and I have a hard time sitting still. Lastly, I have come up with a system that seems to work for me. Perhaps it would work for you too, so I thought I would share. 

Every week I sit down and meal plan. And I stick to the same formula every week. Mondays are a night we are all home. I have time to cook so Mondays are always a night I try a new recipe usually found on Pinterest. I prep the ingredients for this on the weekend. This week is cauliflower fried "rice" with tofu. Tuesdays and Thursdays are karate nights. So I make pasta and veggies one night and chicken, veg and starch on the other night. I pre-marinate the chicken and prep all the veggies I need for both those nights. Wednesday is yoga night. I have one hour of time. Wednesday night is always soup night. This week, tomato basil and grilled cheeses. Friday nights are left overs. Eat what's in the fridge. Saturday or Sunday are a big meal that I usually use a new recipe for or homemade pizza. And I repeat this formula every week changing marinades, vegetables, side dishes and sauces to keep it interesting. 

I pick two to three breakfast items each week. I pick from granola yogurt parfaits, egg muffins, waffles, kashi cereal and overnight oats. 

I also pick 2-3 snacks in addition to fruit and peanut butter and string cheese. We have tried baked sweet potato chips, trail mix, sweet and savory chick peas, granola bars, and date, coconut bites. 

It takes me 10 minutes to throw together bread. I measure out the ingredients, throw it in the bread maker and press on. 3 1/2 hour laters I have a delicious loaf of healthy bread that has nothing in it but what I put. 

Here is next weeks meal plan as an example:

Monday: Stuffed peppers with grass fed beef, quinoa, peppers, onions, zucchini and corn, salsa, shredded cheddar and organic sour cream. 

Tuesday: Greek marinated chicken/tofu, spinach, dill, chickpea feta mix, tzatziki, whole wheat pita

Wednesday: white bean rosemary soup 

Thursday: pasta with tomato sauce, ricotta and broccoli with olive oil, parm and chilis

Friday: leftovers 

Saturday: homemade pizzas- veggie and margarita. 

Food prep will be:
Prep all veggies for stuffed peppers
Prep peppers
Cook quinoa 
Marinate chicken 
Make tzatziki 
Make soup
Make tomato sauce 
Granola bars
Crispy chickpeas
Overnight oats
Bread- cinnamon raisin and wheat 

It looks like a ton, I know. But Nick is my sous chef. He chops all the veggies for everything and I put it all together. It will take us 3 hours. I will throw the second loaf of bread in when the first is done. 

We have come to really love it. We put on music, cook together, the kids come in and out and it's a pretty peaceful way to spend the morning together on the weekend! 

Last weeks food included: 

Bacon, spinach and onion egg muffins


Honey cinnamon and garlic parmesan crispy chick peas


Tomato basil soup


And more sweet potato chips with cinnamon! 

Happy eating! 

Sunday, February 22, 2015

Real foods and Entertaining

Last night I had a dinner party. My cousins were in town from AZ and Monday is my Mom's birthday so I decided to have everyone to my house for some delicious food. 

It was delicious and it was a great visit. So good to be with family and friends! I felt blessed. 

Onto the food though!  We started with some cheese- Brie, cheddar, dill havarti, and smoked Gouda, candied walnuts, fig jam, kalamata olives, crudités with dip, pumpernickel bread with dill yogurt dip, crostinis with ricotta mixed with fried sage leaves and honey. So so good. 

Dinner was fresh pasta with vodka sauce, chicken scarpariello with fried potato chips, salad, fresh rolls with butter. 

And then dessert! My mom made cupcakes with homemade vanilla and mocha buttercream. I made a vanilla bourbon bread pudding. 

It was amazing. They all said so. And then they texted after they left. And then my family woke up this morning and told me again. It's safe to say that it all tasted good. I wish I had taken pictures! 

But this meal was a struggle for me. From the grocery shopping to making it. Here I am trying to change the way we eat and buy organic and be healthy and when company was coming I found myself falling into old habits because I know what tastes good and in this new way of eating, I am trying new things and letting myself and my family be the guinea pigs. 

My struggle began in my grocery cart. I order groceries so here I am online filling my virtual grocery cart for the week and for last nights dinner. I grab my organic dairy, I grab my organic produce, I get to the meat "aisle". I shop for the week. Grass fed beef for tacos- check. Organic chicken breasts- check. Nitrate free uncured bacon- check. Meat for last nights dinner: issues. Organic chicken thighs- $8.99 for 4.  Family pack of non-organic chicken - $8.00 for 10 thighs. Non-organic goes into the cart. And I feel super guilty.  Same thing with walnuts. A four dollar difference for non-organic. And this begins to happen as I shop. 

We normally spend $200.00 a week on groceries. With company, this weeks groceries cost $270.00. If I had bought organic chicken and walnuts etc... It would have been well over $300.00 and I cannot spend that. 

I also bought things I have taken off the list lately. Good Seasons salad dressing mix. It has sugar in it. Dill dip. Also made with things that are off the list. White pasta. The struggle continued. 

I used white sugar. In my vodka sauce. In the bread pudding. Gasp! 

I felt guilt and I have thought about that a lot today. How can I take this and make it a learning experience and a positive thing. Out of those thoughts have come a new goal. I need to figure out how to make the things we love and love to make when we entertain in the healthiest way possible. I want it to be just as good but as healthy as possible. I think I can do it. And in turn, bread pudding is phenomenal with sugar and that's a recipe that shouldn't be compromised. Last night was a treat. And treats are allowed.  They aren't the norm and we were back to eating whole/real food today. We prepped for the week and here is what we made: 


Kalamata olive hummus, granola bars, black bean soup, parmesan herb bread, almond joy bites, sweet potato chips, waffles, herb marinade for chicken, we prepped veggies for snacks and for taco night and apple cinnamon over night oats. We are set for the week! 


And it's going to be delicious and healthy.  

Cheers to compromise and doing the best you can! 

Sunday, February 15, 2015

Food prep, food prep, food prep

The switch to whole/real foods has been slow and steady. It requires a bunch of extra work on my part and as most of you know, I have very little free time. I don't have a clear definition of how the new system will work yet- am I committing to 100% real/whole foods with nothing processed? Does that mean the kids can't have the Valentine's cookies the sitter bought them? Does that mean the treats they gave at school are out? Or I am practicing a moderation kind of thing where treats are fine and holidays are exceptions and everything I do is whole and real? I am trying to figure it all out. 

Here is what I have figured out at this point: 
1) We are eating loads of fruits and veggies. And they are all organic.  I am figuring ways to incorporate them into breakfast, lunch, dinner and snacks. Consequently, we are throwing out very little fruits and veggies. I will shamefully admit, I've always thrown out veggies that we didn't get to in a week that spoiled. This has been a source of marital discord as Nick hates that. I hate it too, but it happened and I couldn't dwell on it. I am happy to say that we aren't throwing out rotten fruits and veggies for the last few weeks and with our compost started for the spring, I am feeling quite resourceful! 

2) We are eating only whole grains. Making bread with 5 ingredients is easy in the bread machine and an easy way to keep it whole or real. I am not finding much luck in the grocery stores. But I will be honest- it's heavier and sandwiches aren't as enjoyable. Grilled cheeses are amazing. I made a rosemary loaf this week with homemade tomato soup and it was amazing.  I am in search of the perfect light and airy bread maker whole grain bread recipe. Does it exist? We shall see! 

3) We are eating organic/grass fed/vegetarian fed chicken and beef and we are eating wild caught seafood. We are eating cage-free, vegetarian fed, local if possible eggs. This translates to: I am paying out the ass for meat and seafood, but it's better for us (and by us, I mean them because I don't eat meat or seafood). I read about chickens the other day and how they are treated. First, I want to punch the "farmers" who are "raising" these chickens. Did you know, by law, chickens only have to a space the size of a piece of paper to live? Never spreading their wings or waddling around? Never getting exercise or using those muscles we call dinner. Horrible. So I prefer to support the farms that let their chickens roam. Even if it's costing me the price of two chickens. 

4) We are not eating high fructose corn syrup. Or white sugar. Or brown or powdered. I will admit though, I am confused about sugar.  I bought demarcara sugar thinking that it was a good option for the one teaspoon I need in my coffee. Yes, I said need. And arguing with me will be fruitless. 1) I am an attorney so arguing is something I enjoy and 2) I've removed that teaspoon from my coffee before and been miserable. No one can change how I feel about this. I understand, natural sugars are best and I have stopped putting sugar in everything. I have used a touch of honey or a touch of pure maple syrup where I've needed it. But I can't put those in my coffee. I am researching though and will update anything I find as I go along. 

5) We have stopped buying anything that is GMO. I can't throw out my pantry so the items in there will be eaten. But anything I've bought in the last three weeks has been non-GMO and in line with this way of eating. 

6) We are only eating coconut oil, olive oil, sesame oil and grapeseed oil. No more canola or vegetable oil. 

7) We are eating organic, full fat cheese, milk and yogurt. The yogurt is plain. There is no sugar in the yogurt. I have not been looking for pasture raised but I will. I just realized this morning that that was another thing I am watching out for. 

This takes work. These changes mean I spend more time reading labels and reading about brands. I pick up what I always considered staples at the grocery store in the past and I read and I have to put them back on the shelf. I find when the kids want to know what's to eat, I panic a little because their go-to snacks are no longer available. 

One of the positive things this has done is start a conversation in my house about food and chemicals and animals and health. I am shocked at how on board the kids are and how little they've complained. 

Another big change for us is that Saturday is food prep day and food prep is essential.

Food prep for us so far has meant 3-4 hours or more on a Saturday of planning, chopping, mincing, marinating, cooking and storing.  Yesterday's food prep took 4-5 hours. We marinated indian chicken in yogurt and spices.

 We made lentils for a side dish or lunch. We made butternut squash soup. We made white bean, feta and sundried tomato dip. 



We sliced veggies for snacking. We made cauliflower Mac and cheese. We made roasted beet salad with honey candied walnuts and feta. 

We chopped onions and peppers for use in side dishes.  And this was all before we made Valentine's Day dinner! Today I will make bread and more egg muffins for the week. But, food prep ensures that we  can do this all week long. It cuts my after work dinner preparation in half. It means we know what the week looks like, we know what needs to be eaten and we don't waste. 

It's a commitment. I don't know that I feel all that different. I have lost a few pounds in the last couple weeks. I feel better about what my kids are eating. But maybe the most telling is that when I have eaten unhealthy food in the last three weeks, my body feels awful. I feel sluggish and full. I feel fat and cranky. I feel like I didn't treat myself well. That seems to be the most telling sign of change so far. 

Unrelated to food, but wholly related to this lifestyle change; both Nick and I have been in the gym 3-4 times a week. I have been taking yoga 1-2 times a week. I mentioned above we have been composting and we are already planning our organic garden for the spring and summer. 

I haven't bought Birkenstocks yet but I am feeling quite granola. Lol.