Saturday, January 31, 2015

The Why...Prelude to a Cleanse...

I get a lot of questions about why we try to eliminate certain things from our diet...Are you gluten intolerant?  Are you lactose intolerant? Are you allergic to something?  Are the kids?

Yes and No...in my personal opinion, people are not meant to fuel their bodies with things that have to be processed for human consumption.  Why?  There are so many beautiful, wonderful, rich vegetables, fruits, nuts and wild things out there meant for us to grow and fuel our bodies with to keep us healthy and strong.  It just isn't healthy to choose the things that have to be run through machinery in order to make them able to be digested by our bodies...and yes...I do believe that ALL humans have a gluten intolerance on some level.  Some have celiac grade reactions, some have constipation, some have ADD, some get tummy aches, etc.  But...there are tons of reasons that we chose to alter our lifestyle several years ago...

We really started our journey towards health shortly after the girls were born.  We had 4 healthy, beautiful, amazing children under 2 years old and the greatest reasons on Earth to push towards bettering ourselves in every way.  We had been greatly blessed, and we decided to do everything in our control to give our family the best chance possible to spend a long healthy lifetime together.

We had good exercise and diet habits, but through my husband's knowledge and belief in the Primal/Paleo Diet & Lifestyle, and partly due to my difficulties post pregnancy, I started building my awareness of the "whys" to all that.  He had chosen that lifestyle for several years before we met and I found it a little silly...but ignorance is bliss, right?  After all, who really wants to know the ropes of a lifestyle diet that kicks potatoes, grain, pasta and most dairy right off the table?  After opening my mind and awareness to the reasoning, it all clicked with me.  It also quickly helped me to sleep better, get rid of that daily afternoon drag, and my regular headaches...not to mention I finally reached my pre-pregnancy weight.  I felt way less sluggish, even with the little tiny bits of sleep that we were getting with 3 premies who had to eat every few hours and a 2 year old who was always up before the sun.

Now...this was not just about diet.  Diet being a way of life, not a fly-by-night eating trend...it was about Lifestyle.  It includes tons of exercise and activity, the kind that humans used to do when they weren't handed everything...When they had to search for and chase down their food, not just pull up to a drive through window and pick up an illusion of a meal.  It includes lifting heavy things and sprinting, staying active and implementing play...interactive physical things with others, games, chase and toss.  Mental stimulation along with activity, but also in a way that is enjoyable...when you take time out to play throw/catch with your children, or have a handstand contest with your husband, a badminton tournament with your family.

Quickly, I was in the best shape of my life...at 32 years old, post triplet pregnancy, after having 4 children in less than 20 months.  Now, that is NOT to say that I didn't and don't still have many physical challenges and limitations from carrying a litter.  I do, but this helped me learn how to get around them.  I have NEVER been a runner, like even when we had to do the President's Challenge in Elementary School, I HATED it!  But, I had started sprinting and building my muscles and then started running distances and LOVED it.  Loved the peace and the mental rebuilding, reaching for goals and attaining them, enjoying my alone time and returning to my children renewed.  I placed in several local short distances races and even won 1st place in my bracket for one of the 5Ks I ran in.  The lifestyle change was really impacting me, body & mind...

Choosing to fuel your body with good, rich, healthy, non-processed foods fuels your mind and soul too.  Sound silly?  Sound like I am blowing smoke?  I'm a little flowery?  How often do you feel guilty about cramming something bad for you?  How often does it make you feel so guilty that you have another?  How often do you feel over full?  Stuffed?  Bloated?  Mentally gross because you know that you didn't eat good for you things that day?  Oh....I'll do better tomorrow.  All that thought and guilt and regret...it kills your self-esteem and drags you down, mind and body.  You get on a roller coaster of let me do really good today to make up for what I did yesterday, whoa.... oops...maybe not today, maybe tomorrow...Monday!  Tell me who has NEVER said, I'll do better starting Monday?  If you have ever said that you will do better...then it is weighing you down mentally!  That's guilty knowledge that is making you feel bad about yourself and your choices!   Nope it isn't easy...and I am NOT perfect by any means...in fact I just put half & half in my coffee!!!! And...there are corn chips in my pantry right this second!  And M&Ms too!  But what I can guarantee you...is that if you go 1 week only making good choices and eating healthy foods, nothing processed...you WILL feel great!  You will feel like you are stronger for doing that and it will build your self-esteem, in addition to making you feel great for having fueled your family with stuff you know is great for them...and it will make your body just feel better.  I mean, do you really feel invigorated after a jelly doughnut? Really?

"But Deanna, I have eaten like this my whole life, and I am okay..." says my Dad who is 70 and a Kicken-Chicken...yeah I get that.  But 60 years ago, when you walked down to the Piggly Wiggly to pick up some apples, milk and butter for your Mom...did you have to ask if they were organic, GMO free, hormone free, steroid free...was there a section for the organic produce so that it wasn't contaminated by the conventional stuff from the overspray?  Were actual corn fields registered as pesticides in several states?  Were fish farmed and trained to eat CORN?  Corn....fish that eat corn?  Was there a label for your butter?  A label that listed "flavoring" and disodium phosphate?  Yeah...in your butter?  Because that definitely makes good ol' butter much better! Right?  Food was NOT the same thing as it is today...it was what it what was, it was real, it wasn't altered.  They didn't have to add vitamins and nutrients back...you didn't have to exercise caution about everything you put on your plate...and I will tell you exactly what I told him...If I could, I would eat french fries with ranch dip for breakfast, cheese steak sandwiches for lunch and pizza for dinner every single day...but...if exercising patience and investment in making these dietary choices, gains me just 1 day more day with my precious children and my husband...if choosing this instead of that...allows me to see them get married and have children of their own...then that's a no-brainer.  Not saying that it WILL...but even if it might...

And, NO, it is NOT easy...it's not easy to not order pizza after a long day, or cook every single breakfast, lunch and dinner for a family of 6, because there really aren't any good option for take-out, etc.  It isn't cheap...healthy, organic produce, lean cuts of meat and wild caught fish aren't as cost effective as crappy cuts of steroid and hormone laden figments of meat & farmed fish.  But really...when you think about the cost of eating out every night or most nights, it isn't cheap either and you have no clue what is really being put into your food.  Not to mention, hopefully the long term cost of living healthy will be less expensive in many ways, when compared to fueling your body with processed GMOs.  Nope, we are not perfect either...we try hard to adhere to about 80/20.  Of occasion, we do order pizza, and when the kids get sick....it is SO HARD to balance it all.  SO yes, we fall off and have to regroup.

Actually the falling off, coupled with my recent exploration of GMOs and the current state of our FDA and food offering brought me to this.  Lately, my portions were growing just a little each day, the flu had invaded our home a week or so ago, which makes everything tough, and the tendency to eat a little bit of everything I serve the kids had sort of taken over.  I needed a reminder and a little brain retrain...so I hit the research highway and looked for the best way to incorporate ALL the things I believe in for health, to reset.  The cleanse I am about to share is what I came up with.

How to Clean a Whole Lobster...

The first time we let Tucker try lobster he was barely 2, if that.  The kid fell hard and fast!  In our house, when someone is sick, they get to pick anything they want for dinner...our little smarty pants foodie asked for lobster the first time he got this royalty...he was 2.  The trend has continued...he prefers the tails, grilled, straight up with butter for dipping...and stand back because he will usually eat 2.  However, he will take them any way I will dish them!

Harris Teeter and The Fresh Market do some rockin' lobster deals frequently!  So just watch for them!  These guys were wild caught Canadian suckers, and only $6.97 each!  They are already cooked, so all you have to do is clean them!  

Don't be intimidated!  It's actually really easy, although a little messy, but the end result is AHHHHmazing! All you need is a kitchen mallet and some kitchen shears!


The Trifecta!  These guys are ready to go into a butternut squash and lobster "pasta" sauce...

There are 3 "sections"...claw, body, tail...eat, trash, eat...

Snap backwards on the tail portion and it will separate right at the joint...do the same with the large claws right at the base of each one...

This is where is snaps off, looking into the body.  The red stuff is the unfertilized eggs, which are edible and actually a delicacy to some, so don't freak if there are some on your meat...I discard...


Using kitchen shears, cut right down the center of the underneath of the shell where it's softer...you can see the line here where I cut it open and gently loosened the meat and pulled the whole tail right out.


Clean any debris out of the center vein, just like a shrimp...


Use a kitchen mallet like this one to break up the hard claw shells...you can place a towel or paper towel over the claws to keep from splattering shells around the room!

Once they are broken up, you can begin to remove the shells and pull the meat out...

The joints can be a little pesky, just use your kitchen shears to cut any membranes or shells that are challenging...you can also use a crab cracker or nut cracker, but I find that shears and a mallet really work best for me.  

I like to snap backwards on the claw, opening them up wider than what they are meant to...and this breaks them apart and allows you to easily pull the meat right out of the end parts.

This is the whole piece of claw meat removed from that claw...make sure to remove the fin inside this meat...it's that white part there in the center.  You can feel it, it's like cartilage...


Another pic of those little fins inside the meat!  You can also use a tiny fork to pick the meat out ...



The loot!  Look at all that yummy goodness for only $21!  This only took about 15 minutes!

Friday, January 30, 2015

Roasted Brussels Sprouts - The foolproof method!

These are so delightfully pop-able that half of them didn't even make it to the table...but even better than that...all you do is washed them, trim them and cut them in half!  They are amazing and sooooo healthy!  This could not be easier...promise!



What you need...
1 lb. of brussels sprouts
2 tablespoons olive oil
pepper

Preheat the oven to 375F.  Cut the bottoms off the brussels sprouts and remove the outer leaves.  Wash well and cut them all in half.  Add them to a baking sheet...drizzle with olive, sprinkle pepper (you can add salt if you choose, I just have stopped adding it for the most part).  Add to oven and roast for 40 minutes.  Reach in, with an oven mit on of course, and shake around once during cooking!

Seriously that's it...you might want to double up!






Cauliflower Mac N Cheese - The Box Make Over

As a child, my Dad always made homemade macaroni and cheese, always.  I remember being asked by a boyfriend in college to make a box a Kraft Mac N Cheese at a cookout and not having any clue what to do.  I had never eaten it before or cooked it it was quite embarrassing for someone who cooked often.  We had been spoiled by the real thing....the baked cheesy casserole goodness that was the scratch made golden heaven.  So, instead of trying to reinvent something that was already wonderful, I just cut down on everything a little and subbed in cauliflower for the pasta.  It is fabulous and the kiddos agree!


What you need...
2 heads of cauliflower
4oz. cream cheese
1/4 cup half & half
4 tablespoons butter or ghee
1 egg
1 cup shredded cheddar
1/2 tsp salt
1/4 tsp pepper
extra cheese for topping, about 1/3 cup


Preheat the oven to 375F.  Remove the stem and outer leaves from the cauliflower.  Break apart or cut any large pieces.  Add to a large pot with about 1 inch of water, cover and turn to high heat.  Bring to a boil, once boiling, steam for about 7 minutes.  Turn heat off and drain cauliflower in a colander, and return pot to burner, without turning the burner back on.  Press any remaining water out gently with a couple of paper towels or a clean kitchen towel.  Add cream cheese, half & half and butter to the pot and allow it to begin to melt from residual heat.  Once cauliflower is drained add it back to the pot and stir to combine while the butter and cream cheese melts.  Once that has melted, add 1 egg, shredded cheese, salt & pepper.  Stir to combine.  Pour into lightly greased 9x13 baking dish, top with remaining cheese and baked for 40 minutes.
* Top with a light dusting of Paprika for a nicer adult presentation. ;)

What you need...

Cut the stem and outer leaves off the bottom and break apart with your hands, cutting apart any large sections.

Add to a pot with about 1" of water in the bottom, cover and turn to high heat...

Once it begins to boil, steam for about 7 minutes, turn off heat.

Drain...
Press extra water out with a paper towel or clean kitchen towel...

add cream cheese, cream, butter to the original pot (no heat)...



Add cauliflower back, stirring to combine and break up any larger pieces...


Add 1 egg, shredded cheese, salt and pepper and stir to combine...


Pour into lightly greased baking dish (9x13)...

Top with 1/3 cup shredded cheese or more if you like, but that's all I used!

Bake at 375F for 40 minutes...

"Holy banana pants" according to my kids....

Turkey Meatloaf


This meatloaf could rival any traditional meatloaf!  Seriously...it completely baffles me all the things that people put into recipes that are completely unnecessary!  Bread crumbs are usually one of those! Everyone thinks you need those to bind stuff together, you DO NOT!

So, I have used this particular pan for several years and honestly it is a fantastic pan for many things. But, the best thing about this double pan, is that the top pan has holes in the bottom that allow the fat and juices to drain from the meat, but the bottom pan contains them during the cooking process so that they continue to baste the meat.  It makes for a super juicy meatloaf!  I hear, from a very reliable source, that a pie dish works great too, you just might have to drain some of the juices off!  In this example, I also show the old school method of forming into a loaf and baking on a sheet pan...which totally work well too...again, draining is required!

What you need...
2 packages of ground turkey - a little over 2 lbs.
3/4 cup applesauce
1 egg
1 tablespoon balsamic vinegar
1/2 onion, diced
1/4 tsp salt
1/4 tsp pepper
1/4 tsp sage

Preheat oven to 375F.  Add all meatloaf ingredients to a large bowl and mix well, very well.  I like to you a large spatula so that I can stir and scrape the sides well.  Spray your pan with olive oil spray.   Divide the meat in half, add to the lightly greased pan.  Place in center of oven and bake for 30 minutes.  Top with sauce and return to oven for 15-20 more minutes or until the internal temperature reaches 165F.   Done!

Sauce
1/4 cup marinara (check the label for sugars)
1 tablespoon balsamic vinegar
1 tablespoon dijon mustard

Mix, reserve until needed!


What you need...

Add turkey to a large bowl...

Add all ingredients...

Mix, mix, mix...

Lightly spray pan...(made by Wilton)

Use a lightly greased pie pan, or line a baking sheet with foil and lightly spray...

Divide meat...

If using a sheet pan, form meat into a loaf shape....

If using awesome meatloaf pan...add meat to pan...

Combine to make sauce...

Stir...

Reserve...

Bake for 30 minutes at 375F...

Remove...

Top with sauce and return to oven for 15-20 more minutes or until internal temperature reaches 165F...

YUM!!!!!!