Tag: Cooking

I’ve been thinking about health lately, probably because I’m a bit traumatized by that whole feeding tube diet dust up. So, in an effort to support sane women among us, (and stay on a healthy kick – healthy habits, healthy mind, healthy body), I’m sharing some wisdom from my lovely, and also sane, friend Lizelle. She’s a fellow blogger and during one coffee kvetch session, we got to talking about her commitment to cooking.

I’ll share with you some of her wonderful insights on life in her kitchen. Mostly, though, I’m inspired by how she handles fresh ingredients and all this cooking! Read more…

When it comes to cooking, I use one of three things: olive oil, safflower oil, or coconut oil.

I know they’re healthy options, I know they’re tasty in my food (especially the coconut oil in homemade waffles), and I also know that there’s a lot of options.

Particularly when it comes to olive oil. There’s straight olive oil, virgin, extra-virgin, cold-pressed … the list goes on and on.

The most common varieties are obviously virgin and extra-virgin. But what’s the difference?
Read more…

Until I got pregnant and received The Pregnancy Cookbook it never dawned on my to make my own granola. There are so many good choices out there, though admittedly most of them are too sweet for my taste. But, here is a granola recipe that is OUTSTANDING and totally easy to make. Great for breakfast or a wholesome snack for the whole family.

The nutrition is complete: protein, zinc, iron, fiber and carbohydrates.

The best thing about this granola is that there is no icky syrup and the only fat is the fat that naturally occurs in the nuts.

1 1/2 cup rolled oats (not the quick cooking kind)
1/3 cup raw cashews, chopped
1/3 cup pecans, chopped
1/3 cup sesame seeds
1/3 cup sunflower seeds
1/4 teaspoon sea salt
3/4 cup toasted wheat germ
1/3 cup brown sugar
1/4 teaspoon nutmeg
1 teaspoon cinnamon
1 1/3 cup raisins (for a fun twist, try chocolate chips for a more dessert-type snack)

Heat a heavy skillet over medium-low heat (no oil, no nothing). Add oats, cashews, pecans and dry roast them, stirring often. 5-7 minutes or until they start to turn brown.

Add sesame seeds and sunflower seeds, stirring for about another 10 minutes. Add sea salt, wheat germ, and brown sugar and cook, stirring constantly until the sugar has melted.

Reduce heat and add the nutmeg and cinnamon. Cook for just 1 minute more then remove from heat. Transfer to a large baking sheet to cool. Add the raisins and spread the granola over the sheet so it can cool quickly. When it is cool, transfer to an air tight container.

Just so you know, sometimes when I don’t have all of the called for ingredients, I throw in whatever nuts in whatever amount I have and it always comes out good. Things NOT to do – add the sesame and sunflower seeds too early. They cook fast and tend to burn. Also, if you add chocolate chips (for the truly pregnant women out there) do wait until the granola is cool as even the warmest of nuts will melt the chocolate. But damn is it a good salty sweet snack!!!

photo credit foodistablog

I’ve been struggling with nutrition as of late. Since becoming pregnant and having all sorts of aversions to food and, well, the entire kitchen, I’ve noticed that I’ve let my toddler’s food choices slip from nutritious to easy to make. Now I’m not saying that things that are easy to make are inherently not nutritious, but it seems like a disproportionate number of quick options are salty or sweet, but not necessarily full of nutrients.

And by nutrients, do I mean fat? Am I alone here in wondering what role fat should play in a child’s nutrition? I think not.

Here is a really interesting blog post that ties nutrition and fat intake (or rather, the lack thereof) to the increased “diagnosis” of ADD/ADHD. I use the quotes (I wish I could use air quotes) to emphasize the difference between the medical diagnosis of a real issue with the catch-all phrase ADD/ADHD to describe all sorts of behavior problems without truly understanding the underlying cause. I realize there is a vast and growing difference.

Back to my point. I’m usually pressed for time in the evenings – you know that witching hour that is dinner, bath, and bed-time. Couple that with a distinct desire to NOT open the fridge and I’ve started throwing together meals as quickly and painlessly as possible. Some days are better, like when I actually make something home-made that includes all the food groups (like easy enchiladas!). But some days are just plain bad.

And lunches – forget about it! Gone are the days of grilled cheese or peanut butter sandwiches. I usually throw some lunchmeat and Pirate booty and peas (if I have some) on her plate and watch her eat it up! My goal has changed from nutrition to feeding her something she will actually eat so we can get out the door to go to the playground. And once there, what do I give her? Crackers. Who have I become?

It’s not that I yearn for the time to fix her homemade granola bars, slow cooked oatmeal or other such treats. Even if I had the time I wouldn’t choose to spend it in the kitchen like that. No, what I need is healthy foods that are good (read: easy, quick AND nutritious) to eat.

Here’s what I’ve come up with as far as snacks go, but I’d love suggestions. The list is short.

Hard boiled eggs: easy and portable, too
Cheese sticks: these had been a staple, but have fallen out of favor. (Note to self: reintroduce)
Raisins (or other dried fruit): sweet and natural
Yogurt
Almonds: a new addition as they are a choking hazard…I break them in half

As I find more healthy toddler foods, I’ll post them.