The final day of the 30 Day Diet Journey. 30 days goes by fast! Before I begin my day, I want to thank everyone who has been following this series. It was been new and fun for me, and don't be surprise to see another round at a future date. Be prepared, that my next blog series will begin in January, and will be a showcase of Kid's Lunch Ideas…or How I Pack My Kid's Lunches.
I have a TON of leftovers and food I bought last week for our out of town guests. If you are looking for good english muffins, Trader Joe's has a sourdough english muffin that is great!
Open Face English Muffin Breakfast Sandwich with Pepperjack Cheese and a Fried Egg. Why not add some reheated Roasted Brussels Sprouts
The culinary life of this turkey is not over yet. Turkey bone broth in the crockpot. This will make a killer broth for tonight soup.
I always add a dash of vinegar to help extract the minerals from the bones. You know your bone broth is done when the bones are fragile and crumbed in your fingertips. Since these have already been roasted for a good long time, they shouldn't take as long as I would do beef bones or uncooked bones. Crockpot was set for 12 hours on high.
More leftovers! Made myself a nice little Cheese Plate to snack on during my busy office day. One of the joys of running your own business is that you NEVER have down time. There is always something that needs to be done. Today: Full day of clients, inventory and ordering supplies, end of the month accounting, and office newsletter.
As you can tell from my last 30 days, I do better with lunches that I can snack on throughout the midday. I work through lunch and don't have a set time to sit and eat a big lunch. This works with me anyways, as I like to snack, and if I ration it out into a nice packed lunch I don't over do the snacking.
I really dislike food waste. I reuse any and all the food I can. When it comes to the animals and meat that I purchase, I am even more obsessed with using every part that I can. It makes me sad to see so much useable and nutritious meat going to waste on a daily basis. In our house, we utilize every part of an animal. Carcasses are full of nutrition that is hard to come by, but essential to your health. Things like:
Easily Digestible Minerals
Alkylglycerols (lipids that fight infection)
Blood Cell (Red and White) Stem Cells
Look at this beautiful broth! The bones were crumbling in my hands, and the meat that was attached had completely came off, the cartilage had been turned into gelatin and dissolved into the broth, it was perfect! Man did it taste good; rich and flavorful.
To take this broth and turn it into soup:
We had a bunch of leftover homemade rolls from Thanksgiving which worked nicely with this Thanksgiving Turkey Soup
This has been very insightful for me even, and I am glad that I did this. Keep following, as there will be other series in the upcoming months. Have a wonderful holiday season, and remember….
Let food be thy medicine, and medicine be thy food
You are reading that right, tonight's post is a culmination of the last several days. Friday morning we headed up to my MIL's house in Evergreen. Sadly, I get no phone reception at her house, so was unable to do my posts. I did however, take pictures, so I could share with you the fun family weekend full of food, drinks, and play.
Friday - Day 27
Friday Morning: Pumpkin Bread and Clean Up.
Last week I made several Pumpkin Bread Loaves to freeze and use over the holidays. Perfect for mornings where you don't want to cook…like Friday morning, after I had been cooking all day the day before. Hubby and some of the family took off to go skiing early, so it was just me my SIL and the kiddos.
LUNCH OF CHAMPIONS! Not really.
We took off on our commute to Evergreen around lunchtime. Poor planning on my part. I though we would just eat when we got there. A car full of hungry kids and a long drive made us stop for some snacks.
Nothing like a Peppermint Hot Chocolate to get you through a drive across Denver.
I thought we got snow over Thanksgiving, Evergreen was amazingly beautiful with its snow covered trees. Beautiful thick powder just begging to be played in. It took us a whole 5 minutes to run in, drop our bags, and find the best sledding hill we could find. Throw in a snowball fight, and building some epic sledding jumps, and by the time the sun was setting we were hungry and ready to get warm by the fire.
My MIL is a foodie like me, and she loves to entertain and cook for large groups. She is also VERY GOOD about having awesome snacks out.
This Cranberry Walnut Bread with Brie was to die for. Great combo. You have to watch out when snacking, especially in big groups. Often times you eat much more than you need to on top of dinner. I try to limit myself…but hey, it's the holidays.
You've got to love the seemingly endless supply of amazing food during the holidays.
Dinner was a rare treat for us, Beef Tenderloin. Beef steak is not something we eat at our house typically, since we always have alternative red meat available (Deer and Elk). I savored every bite of this deliciousness. My MIL is also known for her wicked salads. My homemade salad dressing recipe that I use the most is hers. It's a staple. Pair that with a loaded baked potato and a piece of sourdough bagel and we are in business. I know White Wine is not the best choice for this beautiful meal, but I couldn't see letting it go to waste…I did not finish it during appetizers because my SIL were deeply into a game a Scrabble.
Saturday - Day 28
Bagel Breakfast Sandwich (Boo, no picture). Fuel for the slopes.
A perfect day for skiing! The whole family went up to Keystone. It was suppose to be a half day so we could get home with plenty of time for our new family tradition (see below). But the weather, snow and fun was just too good. We ended up making it a whole day. Even M1 and M2 were having a blast. M1 is a pretty good little skier and is able to ski with the adults. M2 is still learning so hubby spent the morning working with her on the bunny slopes.
The ski resorts are not knows for their healthy lunch options. I remember eating nasty pizza and french fries dipped in ranch as a kid. Now they have so many great options (expensive, but good). M1 and I went with this veggie filled Asian Noodle Bowl. It had beef, Bok Choy, Water Chestnuts, Broccoli, Green Onions, Cilantro, and Miso Ginger Broth. So warming and energizing for another half day of skiing.
Okay, our newest family tradition, which started last year with Thanksgiving leftovers, is a family cook off.
This year we divided into 2 teams of 5. MIL and her hubby were not in the cook off, but played the role of final judge. Each team was given a bag of miscellaneous foods. You are able to eliminate up to 3 ingredients from your bag. They each had to prepare a main dish and a side dish. Each Dish is judged and tasted for dinner by the whole family. We then each fill out a score card based on taste and presentation. Then a winning dish is picked.
I was Team 1:
Shrimp, Parmesean Cheese, Spinach, Pasta, Onion, Canned White Beans, lemons
This is so much fun.
The final products:
1. Grilled Rosemary-Honey Pork Tenderloin with Sautéed Mushrooms-Onion
2. Ginger Garlic Shrimp in a Coconut-Lime -Cilantro Broth
3. Gruyere-Apple and Raspberry Jam Crostini
4. Asparagus with a White Bean and Spinach Pesto Sauce
5. Sautéed Power Greens with Walnuts
These baskets were much easier than trying to repurpose Mashed Potatoes and Stuffing!
Sunday - Day 29
Today we are heading back to Fort Collins. But not after a big farewell breakfast. Pancakes, Fruit Salad, Scrambled Eggs with Ham and Green Onions, and Breakfast Sausage.
What is your favorite part about the Thanksgiving Turkey? Mine is the giblet bag! I get kind of bummed when I don't get the bag of goodies in a whole bird. THIS, my friends, is where the flavor is! And the nutrition!
For Thanksgiving, I use the Giblets (which was the Liver, Gizzard and Heart), the Neck and the Neck Skin/Fat. I braise them in some white wine, salt and water for a couple of hours on the stove. Adding more water when needed. This broth then becomes the base of my gravy. I remove the giblets, and set them aside for later…oh yeah, not done with those babies. I make my rue with the condensed giblet broth, and add the juice from the roasted turkey as needed to make a thinner gravy. (My gravy secret ingredient…pureed liver…shhhhhhhh) NO ONE CAN TELL! It adds such a depth of flavor and a pow of nutrition.
Liver, and other organ meat, is often NOT on the menu. I would like to see that come back. The liver is full of amazing nutrition. Organ meat can be between 10-100x more nutritious than muscle meat. There is a misconception that the Liver stores the toxins in the body. In fact, it does not. I produces several compounds that neutralize toxins in the body, including Glutothione. What Liver does store is essential vitamins (A, D, C, K, B12, and Folic Acid), and minerals (Iron and Copper).
Here is the Nutritional Comparison of Beef Meat Vs. Beef Liver
Not only does Liver contain more nutrition overall, it also higher in Omeg 3 fatty acids. Liver also has 3x the amount of choline (vitamin essential for nerve health), than an egg, which is known for its choline content.
The Heart of an animal is another highly prized nutritional powerhouse. The heart has the highest concentration of CoEnzyme Q10. A compound essential for health muscles throughout the body, but specifically the Heart. Many medications deplete the body of CoQ10 (Anti-Diabetic, Anti-Depressents, Statins, Beta-Blockers) actually increasing your chance of a Heart Attack!!! It's important to make sure the muscle that runs your body is in it's best shape.
That being said, I save the Heart/Gizzard and Neck Meat for Soup! Today was that day. Giblet Soup! I took some of the leftover gravy and added chicken broth to dilute it. I added leftover Brussels Sprouts, Carrot, Celery, Parsley, and Onion as well as the chopped Heart, Gizzard and Shredded Neck Meat. I let if cook until the carrots and onions were soft. AND SERVE! M2 is a huge fan!
Finishing the holiday weekend with a BANG! I had a hankering for hot wings, and it being a big football night, it just seemed right. I bake the wings in the oven first, then coat them in the sauce. This is great because I can customize small batches. Hubby and I did homemade hot wing sauce, and made the girls with homemade teriyaki. You can't have hot wings without ranch dressing, carrots and celery. I added some roasted sweet potatoes as well.
When choosing a pre-packaged dressing, always read the ingredients carefully. They can be full of all sorts of nasty stuff…high fructose corn syrup, MSG, partially hydrogenated oils, etc… You can always make your own!!!
My rules for surviving Thanksgiving...
Good Morning Snow!!!!! So excited for today. Have I said that enough?
Coffee and we are off...
Started the day roasting vegetables….
Bacon, Onion Brussels Spourts
Sage, Butter Acorn Squash
Yummmmmmmm…… Had to snack on those all morning….breakfast of champions!
Of course I had some snacks out for everyone. We planned on dinner at 3:00, with everyone arriving at 12:00-1:00. Cheese cracker plate, smoked venison skewers, smoked salon, procuito, and salami, with grapes, crackers, olives, and dates….totally snacked on those.
OH MAN! Dinner. My plate looks like an absolute mess…but this is what happens when you take a bit of everything. I made the Brussels, Acorn Squash, Beets, Turkey, Deviled Eggs, and Mashed Potatoes. Others brought homemade rolls, Sweet Potatoes, Stuffing, and Cranberries.
PIE!!!!!! Pie galore. I took a couple bites of my pecan pie, but we also had some Pumpkin Pie, and Apple Pie. It was way too good, and awesomely filling.
And that is Thanksgiving Thompson Style! Sorry I didn't take a photo of the whole Thanksgiving Table…I meant to honestly, but got busy…
What a great day. Looking forward to spending the evening with family and skiing tomorrow and Saturday….SOOO, I will be behind on tomorrow and Saturday's Posts…but I promise I will track it all!
I am looking forward to Thanksgiving. It is one of my FAVORITE holidays, and this year it is at my house. Something that hasn't happened in years!
There is a lot of work ahead today, cleaning…prepping…cooking…and in case there is any issue with the delegated chores…See mug!
Who needs breakfast when you are cooking and snacking all morning. I started by making Deviled Eggs…which means I ate about 3 whole eggs that didn't make the cut.
Then, I made the pecan pie. I have a recipe that is modified from an original family recipe to have a lower glycemic load.
1 cup Brown Rice Syrup
1 cup Coconut Sugar
1 Tbsp Vanilla
1/4 tsp Salt
1/3 cup Butter Melted
1 cup Pecans
1 pie crust
Mix the Sugar, Brown Rice Syrup, and Butter until creaming. Add 1 egg at a time until incorporated. Add Vanilla and Salt. Fold in Pecans and pour into uncooked pie crust. Bake at 350 for 45 minutes, or until brown and bubbly
Below is the final product (Can't wait to eat it tomorrow), the "taste testing" went well.
STARVING! I did eat really anything else all day, but found myself super hungry at around 2:30, so grabbed a piece of toast. My kitchen was already clean and ready to go, so I did not want to make anything…so that would do.
Tonight we went out. Hubby suggested we go out tonight since we will be cooking all day tomorrow. GREAT IDEA!
Pizza and Pasta! Meatball, Broccolini and Spinach Pizza…and Gnocchi.
Last work day/school day of the week. I'm going to be honest, I have not been sleeping well and have very little motivation. Still, my family still needs me to feed them, and I need to feed myself. Eating a high protein breakfast helps to maintain energy levels throughout the morning and sets you up for a balanced day.
Mornings that I wake up tired, are typically egg mornings. I crave the protein and I feel energized after eating them. Balancing their rich protein with some greens is a great mix. I like arugula. Unlike some greens, such as spinach. It is okay to eat raw, as it is moderate in oxalic acid.
Oxalic Acid is an important compound in plants. It binds minerals within the plants, and within the body. There are some benefits to Oxalic Acid. Not only does it bind with good minerals such as Iron, Calcium, Magnesium and Potassium, but also toxic minerals such as Arsenic and Cadmium which serve no biological purpose in the body and have been linked with cancer and other degenerative conditions. Too much Oxalic Acid in the diet depletes the absorption of essential minerals. This affects an entire meal. So, having raw spinach (which is a HIGH Oxalic Acid food) in a meal means that most, if not all, of the available essential minerals in the meal will be bound and excreted as waste…boo! So, High Calcium and Iron foods, such as Spinach, are really poor as the minerals in the plant are low in bioavailability.
So, what do you do about Oxalic Acid? Younger leaves are typically lower in Oxalic Acid, and plants that are grown in Ammonia Rich Soil tend to be lower. But, err on the side of caution.
COOK YOUR GREENS!!!! Let's use Spinach as our example still.
Steaming or sautéing spinach decreases the amount of Oxalic Acid by 50%…Boiling and tossing the water 90%.
The best way for the high Oxalic Acid Foods is through natural fermentation. One study found that Naturally Fermented High Oxalic Vegetables had a 16x increase in the amount of bioavailable iron.
My Breakfast: Sprouted Wheat Toast, Nitrate Free Ham, Raw Milk Cheese, Avocado, Arugula and a Fried Egg Open Faced Sandwich…and coffee
Here is a list of Oxalic Acid Foods
HIGH OXALIC ACID FOODS: These foods should be cooked or fermented. It is okay to "occasionally" have them raw, but remember their effect on the meal. Also, any form of cooking is better than no cooking at all. Cooking typically allows the bioavailability of ~30-50% of the minerals. One method is to blanch the vegetables, drain and then use. I will often do this my Kale before making salads with the greens.
MODERATE OXALIC ACID FOODS: These food are borderline, and would do best being cooked, but because the levels of Oxalic Acid are moderate, a portion of the minerals within the plant are available
LOW OXALIC ACID FOODS: These foods, because of their lower Oxalic Acid content, have a higher bioavailability of minerals from a raw state. These foods can be eaten raw based on the Oxalic Acid levels alone, but many should be cooked for other reasons. Such as Potatoes, who are toxic in their raw state.
This can vary significantly depending on where the plant is grown and the age of the plant. The rule is moderation. Eating a completely raw diet, would probably open you up to mineral deficiencies even though you are eating a substantial amount of mineral rich plants. Same goes for eating a completely cooked diet. You would miss out on other essential nutrients such as fiber.
Today's Lunch: Leftover Sweet Potato and Wild Rice Salad with a Grass Fed Buffalo Stick.
Then, I HAD to get a coffee while M1 was at Jiu Jitsu. Okay, a Peppermint Mocha is not coffee, it's dessert.
M2 Requested a family favorite for dinner tonight. Loco Moco! If you know of this dish, yeah! If not, you are seriously missing out.
Loco Moco is a Hawaiian Dish that traditionally consists of white rice, a hamburger patty, a fried egg all smothered in brown gravy.
We pretty much do just that. Except our hamburger patty is home ground venison, and the gravy is homemade from the hamburger drippings.
I also, cannot have just Loco Moco, I have to make some sort of veggie side. I was on a mission to clear own any vegetables that I did not need for Thanksgiving. So I ended up with Carrots, Brussels, Onion, and Broccoli. I roasted them in the oven at 375 for about 45 minutes.
I am sure you're thinking, "Where's the variety? Not another Quinoa Breakfast Porridge!" I know…I know! But, this is life! Real life is finding something you like, that's healthy and versatile and works for you. For me, that is porridge. It can be made quickly with the right grains. It can be made from a variety of grains. It can be made in a crockpot. All good qualities.
What a beautiful day at work. A full day at the office, with no break! Actually remembered my lunch today. Nothing special, just an Arugula and sSpring Greens salad with Avocado, Daikon Radish, Green Onion, Sunflower Seeds, Mandarin Oranges and Sesame Vinaigrette.
I absolutely LOVE what I do. I love seeing the clients I see. I get to experience the joy of being pregnant over and over again vicariously through those I see. It is also very rewarding to help women cope with some of the complications that go along with pregnancy. Letting them know they have options and watching their spirits lift. That's not all I see. I treat people struggling with weight loss, hormone imbalances, chronic pain, migraines, immune diseases, etc… Each one of them is rewarding in its own. Client with a long history of chronic migraines, who through a course of treatments are free for long periods of time. Clients struggling with Polycystic Ovarian Syndrome, who have successful ovulation and regular cycles. Its an encouraging profession, and each day has its rewards and challenges. I wouldn't trade it for any other career.
Today was a day that reminded me how much I thoroughly enjoy my job.
M1 has a Pokemon Club after school on Mondays now. Which gives me an extra hour before I need to pick her up from school. Rosco and I took a nice long walk around town before picking her up. It was such a beautiful afternoon. Crisp air, sun, I love fall.
I was inspired on my walk to make a fall favorite of mine, that I haven't made yet. Sweet Potato and Wild Rice Salad. It is much better the next day, by the way, so is a dish you could make the night before. I often make this with leftover sweet potatoes.
Sweet Potato and Wild Rice Salad
1 cup wild rice
3 cups chicken broth
2 cups Sweet Potatoes, Cubed
1 TBSP Olive Oil
1/2 TBSP High Temperature Cooking Oil
1/2 cup Diced Apple
1/4 cup Orange Juice
1/4 cup Chopped Green Onions
1/4 cup Raisins
1/4 Cup Chopped Parsley
S & P to taste
Cook the rice in the chicken broth. I use a rice maker and I need less liquid than on the stove…so I cut it to 2 cups. While rice cooks, preheat oven to 400. Combine Sweet Potato and 1/2 Tbsp of the High Temperature Cooking Oil, and arrange on a baking sheet. Cook 30 minutes, flipping half way. Remove and let cook 10 minutes. Combine apples, rice, onions, raising and sweet potatoes. Drizzle with orange juice and olive oil. Season with Salt and Pepper, mix and serve, or chill.
Salmon is what I pulled out this morning. I wasn't sure how I was going to cook it, but with the Wild Rice Salad a Maple Syrup based marinade would be a good fit.
Simple: equal parts Dijion Mustard and Maple Syrup. Drizzled on Salmon and baked at 350 for 30 minutes.
Finishing off the night with a Pumpkin Muffin.
Sunday pancake day. As I mentioned yesterday, today is going to be a day of Pumpkin! I have great plans to make a couple batches of pumpkin bread and muffins today.
So, to start the morning, why not some Pumpkin Pancakes topped with bananas, berries and Grade B Maple Syrup. Of course a cup of coffee is a must. Oh, I almost forgot the Venison Breakfast Sausage.
Starting the process of getting the house and food prepped for the 14 person Thanksgiving at our house this week. I am pretty excited. I love to entertain and rarely get the chance. This means lots of cleaning and cooking. The family and I spent the morning getting our basement cleaned. We have a small office, guest room and playroom down there. CHECK! Now just to shut the door and pretend we don't have a playroom until Thursday. Then the clan of 6 kids can destroy it all they want.
When making baked anything it is necessary to test the product. No matter how many times you have used the same recipe. This means tasting the batter (with the help of the kids), and tasting a finished product. I ended up with three loaves and 8 muffins. I had a little issue with the muffins sticking today, boo, so we ended up with muffins without bottoms. They were still delicious!
Feels pretty good to have a jump start on Thanksgiving.
Since we slept in and had a late breakfast (plus snacking on pumpkin batter and broken bits all day), I kinda skipped lunch. Oops.
I made a Crockpot Elk Roast today. Sadly, it was not one of my better roasts. I did some homemade gravy and some sautéed asparagus in addition to the crockpot Cabbage, Potatoes, Carrots and Onions I did with the roast.
Let's talk about ingredient quality real quick.
Often times what makes a meal healthy and not healthy is the quality of its ingredients. For example: Fried Chicken.
Frying the enriched white flour coated commercial chicken in vegetable oil is a recipe for poor health. The enriched white flour is full of simple carbohydrates and synthetic vitamins that are very difficult for you body to digest and absorb. The commercial chicken is full of Hormones and Antibiotic. The Hormones work within our bodies the same as our own and disrupt our normal hormones. The antibiotics create antibiotic resistance. The vegetable oil that is heated to an extreme temperature becomes rancid and is carcinogenic in the body.
Now can Fried Chicken become "healthy." Yes it can.
Using Organic Pasture Raised Chicken gives you nutrient rich meat source with no added antibiotic or hormones. Just pure Chicken with good flavor.
Get creative with what you coat your chicken in. I like to use a 50/50 combo of Whole Grain Sprouted Grain Flour and Almond Flour. The sprouting increases the natural nutrition available from the grains (so no need to "enrich"), and the Almond Flour adds extra protein, and healthy fats.
Cooking in the oven at a medium temperature keeps the oil from getting too hot. It also requires less oil. So, you can drizzle a bit of Avocado Oil, or a dab of Grass-Fed Butter or Ghee.
Now you've taken a food that is linked with healthy problems and modified it to be a healthy part of a balanced diet.
Saturday work day. Today is my last Saturday for the year…that is just weird to say. The New Year is that close. Close enough that with the holiday season, my next several weekends are BOOKED! It's going to be a whirlwind. It always is this time of year.
I slept in this morning. The entire house slept in. After last nights super heavy dinner, I wanted something light, but was also unmotivated to actually make much. I contemplated making a breakfast smoothie, but that just seemed like too much work and clean up. I actually not a huge fan of smoothies for breakfast. It's just too cold for starting your day. Your digestion has been resting and the first thing you through in there is harsh and cold. This is actually one of the worst things you can do for your first meal. According to TCM nutrition, the stomach does best with warmed and room temperature foods. I see so many people who are very proud of their morning smoothes and shakes, and how they make them with their greens (kale, spinach, etc.). Most people are unaware that many greens contain a chemical called oxalic acid. This compound binds to minerals in the plants and keep them from being absorbed. This bond needs to be broken down in order to digest and absorb the minerals of those foods. So, really they are getting a big dose of fiber, and other vitamins, but not the minerals in those plants. One way to get around this is to blanch the veggies and then freeze them. The blanching (boiling) process helps to break the oxalic acid bonds. Freezing it lets you save the plants for a later date. Although this doesn't help with the cold aspect of smoothies. An occasional cold breakfast is not detrimental, but if this becomes a routine it can cause the stomach muscles to become overworked and weak. It also disrupts the proper production of digestive juices, and limits the amount of digestion that occurs.
So, I made a couple slices of Sprouted Wheat Cinnamon Raison toast with Grass-Fed Butter and a cup of coffee.
DONUT DAY! Not too proud of this move, but the Hubby and Girls went for donuts after Jiu Jitsu practice while I was working and surprised me with a donut when I got home. Who am I to say no to a donut gift from my kids.
I felt pretty cruddy after my donut lunch, and tried to balance it out a small salad. Hopefully the rich greens will help clear out the bad choices.
Super simple salad of Arugula, Spring Greens, Avocado, Green Onions, and Sesame Vinaigrette.
We had a wonderful family afternoon. We had tickets to Shrek the Musical. My kids LOVE plays and theatre, and M1 has been a fan of the Shrek movies since she was 1. It was the only movie she would watch for YEARS.
What a blast! We met some friends and had a great time.
We got home a little later than I thought we would. I pulled out some sausages, Nitrate Free of course. Our garden greens have gotten pretty beat up with the weather lately and sadly it was time to clear out the Swiss Chard, and some of the Kale. This did go well with the sausages, and a pot of Mashed Potatoes pulled it all together.
I made the greens like this...
2 Slices of Nitrate Free Bacon
1 Tbsp Apple Cider Vinegar
1/8 cup Chicken Broth
2 Cups chopped Kale, packed
2 Cups chopped Swiss Card, packed
In a dutch oven brown bacon, deglaze with vinegar. Add kale, cover and cook until wilting and soft. Add chicken broth and Swiss Chard. Cover and steam. Mix and taste. Texture should be soft, but not mushy.
Planning for tomorrow. Big day of food prep and house cleaning…woo hoo!! Pumpkin will be big! Pumpkin pancakes for breakfast, pumpkin bread, pumpkin muffins… and maybe a pumpkin pie for Thanksgiving. All with our halloween pumpkins. Should be a fun activity for the girls. They love cooking and even more so enjoy using food that we have grown, or is homemade. It makes me happy to know that I am at least instilling a passion of home harvest.
I am sure you are sick of seeing Quinoa Porridge for breakfast, but here it is again…yum!
M2 and I had a nice list morning. Did a grocery run and stocked up on some things we'll need for Thanksgiving. We are having it at our house this year…first time in 7 years! I am very excited. I am looking forward to having family at our house, for a change, and getting to cook some good food.
Arugula. If this is a green that you haven't tried, please do. I typically grow this in my garden every year as well. It's a fairly hardy little plant that can be planted in early spring, and late fall. It's got a very nice peppery flavor when little, and as it grows develops a hearty horseradish flavor…makes some interesting pestos perfect for beef.
1/2 cup of arugula supplies 90% of your daily Vitamin K, 79% of your Vitamin A, and 25% of both Folate and Vitamin C.
This is a great example of why a variety of green leafy vegetables is important to you diet. You may think they all supply about the same amount of nutrition, but there can be a huge range.
I made a quick open faced egg sandwich with Sprouted Rye, Cheese, Arugula, Avocado, and a Fried Egg. I also had some leftover Corn and Black Bean Salad, which is so much better the next day.
Today M1 had an Egg Drop at school. What a blast! The fire department came with a truck and dropped everyones inventions from 100ft. M1 put a lot of thought and work into her project, but unfortunately her egg broke. Boo! But, it was really fun to see what the kids came up with. Of course it was blowing snow during the egg drop, and cleared up right as we finished. Oh Colorado...
Hubby got off work early to come and see, so we had an early family afternoon. Hubby took the girls for swimming date, and I took the dog for a hike.
After standing in the cold, wind and snow for a couple of hours, I felt the need for a hot cup of coffee before heading off on my afternoon hike. So NICE!
It was a beautiful afternoon for a hike. I love snow hikes. You can always add more layers of clothing, and the hiking warms you up. Then, of course, when it's snowing, it's just magical. Living in Fort Collins, and where I live on the west side, offers you so many close opportunities for a quick hike close to home.
Another Date Night!!! Every other month, M2's school hosts a parents night out from 6:30-10:30. It's really just enough time to grab a quick bite and see a movie at 7:15. So, where do you go when you have about 30 minutes before you need to get to your move? Cheesesteaks! I think I'm in over my head!
NOTE: I only ate half, those sandwiches are huge!
This has been a great week of family and Hubby time. But it's not over yet! Tomorrow I am working in the morning and in the afternoon we have tickets to Shrek the Musical at the Lincoln Center.
I really think hot breakfast porridge is my favorite way to start the day. They just make me feel warm and cozy inside. My go to right now, obviously, is the Quinoa. I love the nutty flavor. Quinoa rich in protein and keeps me full longer as well.
A great start to a busy day. Quinoa porridge, grade B maple syrup, milk, and raspberries.
I did not have the energy this morning to make a proper lunch, and we are low on leftovers. Some days I snack throughout the day at work. With a busy client schedule, I typically work through lunch. So, it's easier for me to eat small amounts throughout the work day instead of sitting down to a bigger lunch that I have to scarf down between clients.
Pretty simple, and quick, grab bag today: Organic Apple, Organic Cheese Stick, Buffalo Meat Stick, and some Roasted Pumpkin Seeds.
Oh yeah, definitely hungry when I got home. I had just enough leftover turkey soup for a nice warm snack.
Had an "Oh No!" Moment this afternoon when I realized I had not planned ahead for dinner. We had M2's teacher conference this evening at 6:00. Making it hard to plan and make dinner without it being super late. Before we left I made a quick Corn and Black Bean Salad.
1 can Organic Black Beans
1 can Organic, non GMO Corn
1 Bellpepper, Chopped
1/2 cup Chopped Red Onion
1/2 cup Packed Chopped Fresh Cilantro
1/4 cup Fresh Squeezed Lime Jiuce
2 TBSP Olive Oil
1 Tbsp Raw, Unflitered Honey
1/2 tsp Cumin
1 tsp Salt
Mix all ingredients together and let chill for at least an hour.
Quick weeknight dinner idea…Venison Taco Sliders.
Ground meat is a quick fix for busy nights. When I am in a real rush, I will throw in the frozen meat and defrost and cook at the same time at a low temperature. Making sure to break it apart every couple of minutes.
I found these cute mini organic corn tortilla. I originally got them for a casserole I make on occasion, but I was able to pull just enough out from the frozen package, and warm them on the stove.
I cut up some different toppings so everyone could make their own mini tacos. Perfect size for the girls, and fun for them.