Archive for the ‘food for thought thursday’ Category

Grandma knows best

Thursday, May 10th, 2012

food for thought thursday

grandma knows best

As I began my trek down this healthy living path I somehow became an eliminator.

I decided if I didn’t eat certain foods (thankfully I’ve repressed what they were as I quite clearly recall the repetitive nature of the foods which remained) my excess weight would miraculously  melt away.  Swiftly, easily and permanently.

Not only did I possess zero healthy eating habits as I began to shed pounds, the healthy foods I did consume I ate over and over (and over).

Apples. Apples. Apples.

Big salads. Big salads. Big salads.

You get the idea.

And you know the prevailing wisdom about not eating the same foods daily because if you miss a nutrient once you miss it *repeatedly*?  That was me. BigGapsInMyDiet McGee.

I’d arbitrarily pick a few healthy food options, eat them till I lost my appetite completely (take my word for how shocking this is), return to old junk-food habits, and eventually start the cycle again.

I firmly believe I’d still be in the ‘grasping at random healthy foods in a panic’ loop were it not for a comment a friend made:

You need to eat like our grandparents did. Half a sandwich, some fruit, veggies, a few nuts and a glass of milk.”

Eat like our grandparents did.

Those words made sense to me.  It was that basic: real food, real ingredients, wide variety.

For the next few weeks I thought about my grandmothers each time I reached for food or prepared a meal.

Is this something they’d have eaten?  Is what I’m about to place in my mouth something they’d have recognized as “food”?”

I’d be lying if I claimed I succeeded in answering YES to both questions back then.

Heck, I’d be lying if I claim I succeed in answering YES to both questions right now.

There are still times when I grab a snack pack (something neither grandmother would have recognized), but the victory is it’s a conscious choice and not done mindlessly or emotionally.

I strive, some days more successfully than others, to consume only real ingredients and a wide array of healthy foods.

I make an effort to eat as my grandmothers did.

And, on the days when eating healthy involves much preparation and work, I like to imagine them investing the same care and time in the foods they ate, too.

I like to imagine they’re smiling at my efforts.

Take a moment and reflect on what you’ve eaten over the past few days.

Did you consume foods our grandparents would have recognized or eaten?

Do you struggle, as I still do, with the ease of the processed?

 

Carla photoBe well!

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Carla

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A Foodie Opens Up on Learning to Cook for Food Allergies

Thursday, May 3rd, 2012

food for thought thursday

Maybe you’re like me, a foodie at heart, most comfortable in your kitchen, working, experimenting, wrapping your heart into your food.  I have always taken great pleasure in whipping up simple meals, with real ingredients, with my own two hands.   With so many amazing ingredients within my grasp, the sky was the limit as to what I could create.   My culinary wonderland was about to be turned upside down with two small words: Food Allergy.

Several members of my family, including myself, had been experiencing varying degrees of health related issues, prompting our family to find a new physician.  Upon our first visit, a comprehensive work-up was completed on each of us, including detailed allergy testing.   I truly didn’t expect the doctors to find anything significant, but I was quite wrong!  As I sat down at our follow-up visit, the crushing news literally took my breath away.  Not only did my three boys and I have allergies to wheat and dairy,  but I was told that I was also allergic to eggs.  As I drove home, I kept asking myself, “What in the world will we eat?  How am I going to cook?”

That evening my husband and I systematically cleared out our pantry and refrigerator, ridding our home of any item containing anything on our new “no-no” list.  As I stared out at the vacated shelves I felt a bit overwhelmed.  During the weeks that followed, I worked diligently to stock our shelves with friendly items.  Not only was this incredibly expensive, but rather frustrating.  As I read food labels, I noticed that many seemingly friendly items contained many ingredients that were not nutritionally sound.  Before food allergies arrived, I would have never fed my children these items.  Then I realized that I had gotten myself so worked up that I had neglected the real reason for food.  I was feeding my family, but not nourishing them.  There is a big difference.  From that day, I pulled myself together, focused my attention on real, pure foods, and stocked my pantry only with items that contained small, wholesome ingredient lists.

We had made great progress.  Within a few months many of our health woes had been diminished and in some cases, completely eliminated.   We were eating tons of fresh vegetables, fruit, and healthy proteins.  But, I will admit that each of us longed for some of our favorite dishes like crab cakes and chicken fingers.  I had not successfully reinvented these dishes because of one missing ingredient: breadcrumbs.   That was, until one day, when I made an awesome discovery.  I took a box of Erewhon Crispy Brown Rice cereal from the pantry and begin crushing the cereal in my food grinder.  I seasoned it with salt, pepper, basil, and parsley, then, breaded and cooked up some chicken.  I took a bite and with that, I believe I heard a choir of angels in the background singing the Hallelujah Chorus!  Finally, crispy, delicious, wholesome chicken fingers.  They were absolutely wonderful.  It may sound kind of silly, but that afternoon, a box of cereal provided me with some hope that I could feed my family safe, wholesome food that was also delicious.

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Kim Van Dunk, an Erewhon cereal customer and fan won our Cooking Challenge Recipe Contest in 2011 with her Fresh Salmon Cakes with Sauteed Veggies recipe and her Italian-Style Gluten Free Breadcrumbs recipe. She wanted to share her story about learning to cook and appreciate cooking with food allergies in mind. We are so happy to share her story with you.

The Rule of Three

Thursday, April 26th, 2012

food for thought thursday

simple food

My interest in minimalist cooking began at the edge of a forest-green Coleman camp-stove, the kind with two small burners that can easily go out if the wind blows too strongly or you suddenly run out of kerosene mid-cook and need to refill the tank.

We used to camp a lot when we were little and I have strong memories of Dad making corned beef hash over the stove – made with nothing but beef that came in a rectangular tin with a metal twist-tab you wound around the side of the tin to open- plus potatoes and onion. We also made baking powder biscuits that we’d eat soon after they came out of the “oven”, an oven we’d create using a cast iron pan and tinfoil. Sometimes I’d top it with butter, but sometimes nothing at all.  Eggs were simply scrambled with a dash of salt and a dab of ketchup – if we still had any left and hadn’t used it up our rations at yesterday’s breakfast.

Though the tinned corned beef hash has now been substituted with local grass-fed steak and the plain biscuits replaced with dense whole rye bread studded with hazelnuts and currants,  the memories and awareness of how delicious simple food can be when you do very little to it, has never changed.

The  theme that we’re addressing this month at Attune is “real simple”. Knowing that you can strip a dish down to very basic components and still having it taste like you labored over it, is one of the signs of confident cook.  Sure, using fresh, high quality ingredients helps, but even without the still-warm farm eggs or the tomato plucked hours before purchase, if you follow the “rule of three” you can create an exceptional dish.

What is that rule?  For any dish if you add nothing more than three ingredients (along with the main ingredient) you can create a masterpiece. And what’s simple about it- the first two stay the same: olive oil and salt. The third is then one other “seasoning” of your choice: a plant (garlic, onion, spinach), an herb (thyme, basil), a spice (curry, cumin), an accent flavor (soy sauce).

Some examples:

Eggs Florentine: olive oil, salt, spinach, basil (ok that was four but the basil was technically garnish   (as seen above)

Sauteed Kale: olive oil, salt, garlic

Roasted Carrots: olive oil, salt, rosemary (dry or fresh)

Stir Fry Beef:  olive oil,  soy sauce (instead of the salt), garlic

Squash Soup:  olive oil, salt, onion (plus a great soup stock!)

Is there more that could be added to those dishes to make them taste even better?  Sure. For example cheese in the eggs, curry in the squash soup (a personal fave of mine) but the point is to remember that whipping up something home-cooked and nutritious does not mean you need complex or copious ingredients.  If you default to olive oil, salt plus one more, 99% of the time your minimalist dish will deliver maximum taste.  Oh and if you can get your hands on a Coleman stove, use it – I don’t know if it the sweet fumes from the kerosene or what it is, but anything cooked on a Coleman tastes better.

Your recommendations for how to simply your meals?

Michelle photoBe well!

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Michelle

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