So for the last five days I have been trying very hard to eat better, not just better, but with more awareness of what I put in my mouth. I have realized that I have become desensitized to what I have been eating in our over processed food society.
This week I planed meals with fresh cuts of meat, fish, lots of veggies and lots of snacks of fruits and nuts...but wow...this is harder then I thought!
So I was just wondering...I wanted to take a poll, do you think I could sneak a couple of Tim Horton donuts, a half a bag of salt and vinegar chips (eaten while shopping), a meal of KFC and a couple of hot dogs into the "whole foods" category???
No matter how much I bake and cook for myself, I am realizing how much I depend on others to supply me with my families food. So I am going to keep on doing this challenge, encouraged that I have become much more aware and am thinking more about what I put in my body. How is everyone else doing?
Christine
Showing posts with label Healthy living. Show all posts
Showing posts with label Healthy living. Show all posts
Friday, July 9, 2010
Sunday, July 4, 2010
Two-Week Challenge
For the last two years I have been slowly putting on some extra weight - nothing huge, 5lbs - 10lbs. I told myself that this was just the mid-30's spread and that my metabolism was starting to shift and I had also decreased in exercising off and on over that time.
"This is normal", I told myself over and over again and what was a few pounds anyways?
So I just increased my exercise routine, still determined to eat as I was and to fight those extra pounds by some good old fashioned exercise...but wait, it has been 10 months and I haven't lost a single pound! If anything I have put on a pound or two.
Now, I wouldn't care what the scale said if my clothes were fitting better and I felt leaner and healthier, but that is not the case. All my weight is sitting around my middle - the most dangerous place for extra weight to sit!
I am pretty sure I know what is happening - I have slowly been neglecting my diet and allowing much more processed foods into my life - fast food (I am crazy over hamburgers and fries), creamer (you know the kind - the stuff that lasts for a year in your fridge!), store bought cookies and snacks is only to name a few! Plus, I love to bake, I particularly love to eat whatever I bake, which is often filled with sugar, white flour and bad oils (like margarine and vegetable oil).
But, here is the big BUT...I also love my body and want to be fit and healthy! I love the feeling of my muscles taunt and stretching, not so much my fat jiggling! Plus, there is the old saying "junk in, junk out". How can I be healthy when I am filling my body with foods I can't even pronounce when I look at the labels?
So here is my challenge to myself and to all of my family and friends:
For two weeks:
1. Stick to a diet of whole, unprocessed foods.
You know the kind - foods that are in the form in which God created them, fresh, unprocessed and simple. You can also think of this as part of a "Green Challenge" - real food = less packaging!
2. Eat 3 meals a day, with 2 snacks - never miss breakfast and do not eat for two hours before going to bed.
Breakfast kick starts your metabolism for the day - it is the most important meal of the day. Eating consistently over the course of the day helps maintain your metabolism and insulin levels. Helping you burn more calories and store less fat. Eating before you go to bed is the best way to ensure you gain weight, our body goes into repair mode and starts to store all that "fuel", normally as fat.
3. Ensure I am getting 25g of fibre every day.
Fibre not only cleans out your insides, but it helps stabilize your insulin levels, which will increase your metabolism, help you absorb the nutrients in your food better and help decrease the ups and downs in your energy levels throughout the day.
It sounds like a pretty easy challenge - that is until you really think about it! We are such a processed generation that I didn't even realize all the processed food I eat until I sat down with this challenge in front of my! Some of my biggest processed culprits are things I never gave much thought to - salad dressings, packaged yogurt, condiments, sauces, high sodium spice blends, plus all the breads that are filled with preservatives to increase their shelf life.
So for the next two weeks, I am going to be thinking about what food I use to fuel my body, is it good, whole food that will increase my health or is it just something to fill me up. I encourage all of you to take this challenge with me, and as I post over the next two weeks, I would love to hear your comments about your journey to better health!
Christine
"This is normal", I told myself over and over again and what was a few pounds anyways?
So I just increased my exercise routine, still determined to eat as I was and to fight those extra pounds by some good old fashioned exercise...but wait, it has been 10 months and I haven't lost a single pound! If anything I have put on a pound or two.
Now, I wouldn't care what the scale said if my clothes were fitting better and I felt leaner and healthier, but that is not the case. All my weight is sitting around my middle - the most dangerous place for extra weight to sit!
I am pretty sure I know what is happening - I have slowly been neglecting my diet and allowing much more processed foods into my life - fast food (I am crazy over hamburgers and fries), creamer (you know the kind - the stuff that lasts for a year in your fridge!), store bought cookies and snacks is only to name a few! Plus, I love to bake, I particularly love to eat whatever I bake, which is often filled with sugar, white flour and bad oils (like margarine and vegetable oil).
But, here is the big BUT...I also love my body and want to be fit and healthy! I love the feeling of my muscles taunt and stretching, not so much my fat jiggling! Plus, there is the old saying "junk in, junk out". How can I be healthy when I am filling my body with foods I can't even pronounce when I look at the labels?
So here is my challenge to myself and to all of my family and friends:
For two weeks:
1. Stick to a diet of whole, unprocessed foods.
You know the kind - foods that are in the form in which God created them, fresh, unprocessed and simple. You can also think of this as part of a "Green Challenge" - real food = less packaging!
2. Eat 3 meals a day, with 2 snacks - never miss breakfast and do not eat for two hours before going to bed.
Breakfast kick starts your metabolism for the day - it is the most important meal of the day. Eating consistently over the course of the day helps maintain your metabolism and insulin levels. Helping you burn more calories and store less fat. Eating before you go to bed is the best way to ensure you gain weight, our body goes into repair mode and starts to store all that "fuel", normally as fat.
3. Ensure I am getting 25g of fibre every day.
Fibre not only cleans out your insides, but it helps stabilize your insulin levels, which will increase your metabolism, help you absorb the nutrients in your food better and help decrease the ups and downs in your energy levels throughout the day.
It sounds like a pretty easy challenge - that is until you really think about it! We are such a processed generation that I didn't even realize all the processed food I eat until I sat down with this challenge in front of my! Some of my biggest processed culprits are things I never gave much thought to - salad dressings, packaged yogurt, condiments, sauces, high sodium spice blends, plus all the breads that are filled with preservatives to increase their shelf life.
So for the next two weeks, I am going to be thinking about what food I use to fuel my body, is it good, whole food that will increase my health or is it just something to fill me up. I encourage all of you to take this challenge with me, and as I post over the next two weeks, I would love to hear your comments about your journey to better health!
Christine
Thursday, July 16, 2009
Cool and Refreshing Bean Salad
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Rinse off your beans and check them over for any stones or beans that do not look good.
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The next day:
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Beans are an easy, frugal and nutritious addition to any meal. I have been experimenting in new recipes for beans, as one of my goals is to add more beans and lentils into my families diet. Everyone in my family really enjoys beans, so this should be a pretty easy challenge, but in the past I always used canned beans, not dried. I have no idea why it took me so long to make the switch, dried beans are way less expensive and by making the entire dish myself, I control the ingredients that go in. I guess I was just put off from the time it would take, but with just a bit of planning and a slow cooker it is way easier than I thought it would be.
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I have serious cravings for food that is spicy, like make you cry spicy, so I will be serving up some fiery hot chicken drumsticks (which is adapted from a chicken wing recipe I found), but to cool down our palates, I decided to make a refreshing bean salad and will also be serving fresh carrot and celery sticks with homemade ranch salad dressing for those who just love to dip. This is a fun meal that everyone will be happy with!
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Bean Salad
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2 cups dried beans (any combination you like)
1/4 cup olive oil
3 tbsp lemon juice (about 1 good sized lemon)
1 - 2 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh parsley, chopped
1/2 purple onion, chopped
1 red pepper, chopped
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The day before:
. Rinse off your beans and check them over for any stones or beans that do not look good.Place your dried beans in a bowl and cover with cold water, let sit and soak for 8 - 24 hours (This step is not necessary, but helps the beans become more digestible and decreases the over all cooking time). Transfer to your slow cooker, add three cups of water for every cup of beans. Cook them on low over night - about 8 - 10 hours.
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Mix up the olive oil, lemon juice, garlic, salt and pepper in a small glass container. Shake to mix. By mixing the dressing the night before the garlic will infuse the oil and have a more mellow taste, not such a sharp taste.
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.The next day:
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Drain and rinse and transfer to a bowl. Let cool in the fridge for 4 - 6 hours.
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Once your beans have cooled, add your chopped vegetables and pour over enough dressing just to coat, toss to mix (if you have extra dressing, save it for a salad the next day). Place back in the fridge until you are ready to serve.
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Easy peasy right?
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This post is linked to Food on Fridays, Foodie Friday, Recipe Swap, Pennywise Platter and Slow Cooking Thursday
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Related Posts:
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Food for Thought: Nutritional Benefits of Beans and Legumes (By Kitchen Stewardship)
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Christine
Wednesday, July 8, 2009
Simplifying Your Life – Part II – How Much is Enough?
We live in a society who always wants more – more clothes, bigger homes, better vehicles, more gadgets, more success, more money. We are constantly bombarded with adds for new iPods, laptops, iPhones, Blackberries, new vehicles – we live in a culture that is not satisfied with what we have, but is completely geared towards wanting and getting more. Yet, every item we own or buy says something about us, about what we think is important, what we like, what we think about, and ultimately, what our beliefs, goals and priorites are.
“Do not store up for yourselves treasures on earth…but store up for yourselves treasures in heaven…For where your treasure is, there your heart will be also.” Matt 6:19,21
Think about that for a minute…
What are your treasures? What do you spend your time doing and spend your money on? Is what you are doing/buying enhancing your goals or hindering them? Are you creating more work for yourself, or lessoning it? Is the activity/item going to bring your family closer together and increase your joy or cause distance, stress and strife? Are you doing it or want to buy it to fill an emotional void in your life, or an attempt to make yourself look trendy, in style, important and well off?
I don’t know about you, but it is difficult for me to put aside my earthly treasures – my clothes, house, vehicles, activities can start to take a very important role in my life. In the end, servicing, cleaning, storing, watching, worrying over and even praying for, can ultimately start to steal our joy and rob us of time better used and money better spent. It is not that any of these things are bad, but learning to live more simply will ultimately reduce stress and get rid of things that are not in line with your beliefs, goals and priorities.
So where do we start?
1. Pick one area and start slow.
Don’t just randomly start a whole bunch of projects – that will be good for no one and you will likely just be sorry you ever started and give up altogether. Instead, pick one area of your life and start to de-clutter that area. It could be finances, cutting back on your activities and commitments, removing the excess from your home – whatever is most important to you.
2. Try living without it.
You never know what you can live without if you never try. Maybe your family could live with just one TV, or maybe you can live without cable, or without cell phones. Make a list of all the things that cost you money, that cause you stress, or that you think do not line up with your family’s beliefs, goals and priorities and then decide – is this something I may be able to live without? Then try it for a week – you may be surprised!
3. Follow the 1-year rule.
If you have not worn it or used it in one year or more, than you need to really evaluate if you need to keep it. Lots of us hold onto items for sentimental reasons, or in hopes of one day fitting back into those jeans, but in most cases, if you have not used it within a year, you are not going to use it in the upcoming year. Keeping the item only causes additional clutter and disorganization with attempting to store it. (*Note: If you have not worn something due to pregnancy, please feel free to wait an additional year, but remember, our bodies change with pregnancy, what looked good before, might not look good now.)
I can already hear all the reasons why not to get rid of things.
(I do live with a confirmed pack rat and have heard EVERY excuse!!)
1. Getting rid of it is like throwing money away.
Unless it is truly garbage or not good to anyone, than you can sell it or donate it. Remember, you are saving both the money and time it would take to clean it, store it, repair it and insure it.
2. I am going to fix it one day.
If I could have a nickel for every time I heard this one…Alright, my husband (and husbands all over the world) says this to me all the time. To him, everything is “fixable”, but if you haven’t fixed it in the last year, the likelihood is that you never will. Either make a plan right away to fix the item yourself, get it fixed by a professional, or dispose of it. Packing your home full of broken down items only adds to your long “To Do List” and will add stress every time you see it or hear your spouse complain about it.
3. It was a gift.
Gifts are suppose to bring you pleasure and comfort, not stress and chaos. I personally think that it is perfectly fine to re-gift an item, if you do not use it and enjoy it and someone else that you know will, why not give it to them? Getting rid of something that was given to you does not mean that you do not appreciate their thoughtfulness, and unless you were given a precious family heirloom, don’t feel guilty about getting rid of it.
4. It has sentimental value.
I admit, I may be a tad less sentimental than some, but I rigorously limit what I decide to save in the way of keepsakes. People do enjoy looking through old photos, souvenirs, awards, newspaper clippings and so on – when they are organized, accessible or displayed, or stored neatly in a chest. These items can not be enjoyed when stuffed in countless boxes or drawers all over your home.
5. I am going to fit into it again one day.
This is a HUGE one for women; we are notorious for holding onto clothes in hopes that we will one day fit back into our high school or pre-pregnancy jeans. The problem is, that if you are always looking backwards, you are not trying to look your best today; you are just striving to be what you were. Our bodies change, and even if we are carrying some extra weight, we can still dress ourselves beautifully and take care of the bodies that we have today.
If you have items hanging in your closet that do not fit and they are in good shape and have a classic fit (meaning they are not likely to go out of style) and you really want to keep them, store them away, but if they still do not fit you in one year – get rid of them! Find someone who can use them and learn to appreciate your new shape.
6. I may need it in the future.
Oh, how many times I have heard this one from my husband or children! The problem is that they are not likely to FIND it in the future! When your life and home is cluttered, not only is it difficult to keep track of what you have, but it is difficult to locate it as well.
God is very clear - owning a lot of stuff does not fill our life with meaning, it just leads to a lot of clutter.
Blessings,
Christine
“Do not store up for yourselves treasures on earth…but store up for yourselves treasures in heaven…For where your treasure is, there your heart will be also.” Matt 6:19,21
Think about that for a minute…
What are your treasures? What do you spend your time doing and spend your money on? Is what you are doing/buying enhancing your goals or hindering them? Are you creating more work for yourself, or lessoning it? Is the activity/item going to bring your family closer together and increase your joy or cause distance, stress and strife? Are you doing it or want to buy it to fill an emotional void in your life, or an attempt to make yourself look trendy, in style, important and well off?
I don’t know about you, but it is difficult for me to put aside my earthly treasures – my clothes, house, vehicles, activities can start to take a very important role in my life. In the end, servicing, cleaning, storing, watching, worrying over and even praying for, can ultimately start to steal our joy and rob us of time better used and money better spent. It is not that any of these things are bad, but learning to live more simply will ultimately reduce stress and get rid of things that are not in line with your beliefs, goals and priorities.
So where do we start?
1. Pick one area and start slow.
Don’t just randomly start a whole bunch of projects – that will be good for no one and you will likely just be sorry you ever started and give up altogether. Instead, pick one area of your life and start to de-clutter that area. It could be finances, cutting back on your activities and commitments, removing the excess from your home – whatever is most important to you.
2. Try living without it.
You never know what you can live without if you never try. Maybe your family could live with just one TV, or maybe you can live without cable, or without cell phones. Make a list of all the things that cost you money, that cause you stress, or that you think do not line up with your family’s beliefs, goals and priorities and then decide – is this something I may be able to live without? Then try it for a week – you may be surprised!
3. Follow the 1-year rule.
If you have not worn it or used it in one year or more, than you need to really evaluate if you need to keep it. Lots of us hold onto items for sentimental reasons, or in hopes of one day fitting back into those jeans, but in most cases, if you have not used it within a year, you are not going to use it in the upcoming year. Keeping the item only causes additional clutter and disorganization with attempting to store it. (*Note: If you have not worn something due to pregnancy, please feel free to wait an additional year, but remember, our bodies change with pregnancy, what looked good before, might not look good now.)
I can already hear all the reasons why not to get rid of things.
(I do live with a confirmed pack rat and have heard EVERY excuse!!)
1. Getting rid of it is like throwing money away.
Unless it is truly garbage or not good to anyone, than you can sell it or donate it. Remember, you are saving both the money and time it would take to clean it, store it, repair it and insure it.
2. I am going to fix it one day.
If I could have a nickel for every time I heard this one…Alright, my husband (and husbands all over the world) says this to me all the time. To him, everything is “fixable”, but if you haven’t fixed it in the last year, the likelihood is that you never will. Either make a plan right away to fix the item yourself, get it fixed by a professional, or dispose of it. Packing your home full of broken down items only adds to your long “To Do List” and will add stress every time you see it or hear your spouse complain about it.
3. It was a gift.
Gifts are suppose to bring you pleasure and comfort, not stress and chaos. I personally think that it is perfectly fine to re-gift an item, if you do not use it and enjoy it and someone else that you know will, why not give it to them? Getting rid of something that was given to you does not mean that you do not appreciate their thoughtfulness, and unless you were given a precious family heirloom, don’t feel guilty about getting rid of it.
4. It has sentimental value.
I admit, I may be a tad less sentimental than some, but I rigorously limit what I decide to save in the way of keepsakes. People do enjoy looking through old photos, souvenirs, awards, newspaper clippings and so on – when they are organized, accessible or displayed, or stored neatly in a chest. These items can not be enjoyed when stuffed in countless boxes or drawers all over your home.
5. I am going to fit into it again one day.
This is a HUGE one for women; we are notorious for holding onto clothes in hopes that we will one day fit back into our high school or pre-pregnancy jeans. The problem is, that if you are always looking backwards, you are not trying to look your best today; you are just striving to be what you were. Our bodies change, and even if we are carrying some extra weight, we can still dress ourselves beautifully and take care of the bodies that we have today.
If you have items hanging in your closet that do not fit and they are in good shape and have a classic fit (meaning they are not likely to go out of style) and you really want to keep them, store them away, but if they still do not fit you in one year – get rid of them! Find someone who can use them and learn to appreciate your new shape.
6. I may need it in the future.
Oh, how many times I have heard this one from my husband or children! The problem is that they are not likely to FIND it in the future! When your life and home is cluttered, not only is it difficult to keep track of what you have, but it is difficult to locate it as well.
God is very clear - owning a lot of stuff does not fill our life with meaning, it just leads to a lot of clutter.
Blessings,
Christine
Simplifying Your Life
Life sure has a way of getting complicated fast – kids, husband, job, school, bills, home maintenance, vehicle repair – oh my! I could go on, but the list would get exhaustive!
For me, summer is time for a slower pace, a time to evaluate my priorities, our schedules, and in the end determine what my family’s goals are for the upcoming year. What is really important? Is what we are spending our time on in line with our priorities? What am I doing or buying that I can live without?
Living simply is about reducing stress and eliminating excess, the things that are just cluttering up your life, getting rid of things that are not in line with your goal and priorities.
Living simply has many benefits:
1. Saves time
When you determine what your priorities are, you will not waste time on activities that are not relevant. Plus, I have always said, it is quicker to clean a room with 10 items than a room that every surface is taken up by knickknacks, piles and so forth.
2. Better organization
If you reduce clutter, it is easier to become and stay organized.
3. Green living
By consuming and wasting less, you are being a good steward of the earth that God gave us to care for.
4. Promotes good health
Part of living simply is learning to eat simply. I am not talking about boring foods, but REAL food. Food that is well prepared, with nutritious and healthy ingredients, eating food that promotes health and growth of our family. Eating simply means cutting out the foods that are not good for our bodies, or the bodies of our children, and replacing it with whole foods, using fresh ingredients, that nourish and energize our bodies and encourages healthy eating habits in our growing children.
5. Saves money
This one is HUGE for me, I love saving money, but often I feel myself pulled into wanting items that are not really a necessity and do not really line up with my families goals and priorities. In the end, buying less saves, not only the initial cost of purchasing, but the costs associated with maintaining that purchase.
Take small steps, rushing in and trying to implement a whole bunch of changes is going to create stress, not reduce it! Besides, if you make a lot of changes all at once, you will likely come up against some resistance in the form of your husband and children. For example, if all of a sudden decide that you are not going to buy anything pre-packaged, including your husbands favorite cereal and your children’s favorite afternoon snack, they are likely to revolt. Instead, pick one area of your life that you feel is not matching up to your family’s goals and priorities and start makings some changes.
For example, if eating more simply and healthy is a priority for your family that you feel needs work, find some simple and nutritious changes. Find a meal or two that you can make that use only fresh ingredients, or instead of offering your children boxed cereal in the morning (that is likely loaded with sugar), offer them a banana smoothie.
Similarly, if you decide to de-clutter your house, don’t start pulling apart rooms randomly, you will never get it all done and you are likely to just feel stressed about the mess and even more overwhelmed. Instead, pick one closet or one toy box so that the project is small and manageable instead of daunting and overwhelming.
Taking steps to live more simply does not take a lot of time or effort; it only takes a real desire to re-focus on the priorities of your family and a willingness to remove the clutter that stands in your way.
For more tips see WFMW!
Related Posts:
Making Summer Cleaning Quick and Effective
Watch Out!! Bathing Suit Season Here we Come!!!
Blessings,
Christine
For me, summer is time for a slower pace, a time to evaluate my priorities, our schedules, and in the end determine what my family’s goals are for the upcoming year. What is really important? Is what we are spending our time on in line with our priorities? What am I doing or buying that I can live without?
Living simply is about reducing stress and eliminating excess, the things that are just cluttering up your life, getting rid of things that are not in line with your goal and priorities.
Living simply has many benefits:
1. Saves time
When you determine what your priorities are, you will not waste time on activities that are not relevant. Plus, I have always said, it is quicker to clean a room with 10 items than a room that every surface is taken up by knickknacks, piles and so forth.
2. Better organization
If you reduce clutter, it is easier to become and stay organized.
3. Green living
By consuming and wasting less, you are being a good steward of the earth that God gave us to care for.
4. Promotes good health
Part of living simply is learning to eat simply. I am not talking about boring foods, but REAL food. Food that is well prepared, with nutritious and healthy ingredients, eating food that promotes health and growth of our family. Eating simply means cutting out the foods that are not good for our bodies, or the bodies of our children, and replacing it with whole foods, using fresh ingredients, that nourish and energize our bodies and encourages healthy eating habits in our growing children.
5. Saves money
This one is HUGE for me, I love saving money, but often I feel myself pulled into wanting items that are not really a necessity and do not really line up with my families goals and priorities. In the end, buying less saves, not only the initial cost of purchasing, but the costs associated with maintaining that purchase.
Take small steps, rushing in and trying to implement a whole bunch of changes is going to create stress, not reduce it! Besides, if you make a lot of changes all at once, you will likely come up against some resistance in the form of your husband and children. For example, if all of a sudden decide that you are not going to buy anything pre-packaged, including your husbands favorite cereal and your children’s favorite afternoon snack, they are likely to revolt. Instead, pick one area of your life that you feel is not matching up to your family’s goals and priorities and start makings some changes.
For example, if eating more simply and healthy is a priority for your family that you feel needs work, find some simple and nutritious changes. Find a meal or two that you can make that use only fresh ingredients, or instead of offering your children boxed cereal in the morning (that is likely loaded with sugar), offer them a banana smoothie.
Similarly, if you decide to de-clutter your house, don’t start pulling apart rooms randomly, you will never get it all done and you are likely to just feel stressed about the mess and even more overwhelmed. Instead, pick one closet or one toy box so that the project is small and manageable instead of daunting and overwhelming.
Taking steps to live more simply does not take a lot of time or effort; it only takes a real desire to re-focus on the priorities of your family and a willingness to remove the clutter that stands in your way.
For more tips see WFMW!
Related Posts:
Making Summer Cleaning Quick and Effective
Watch Out!! Bathing Suit Season Here we Come!!!
Blessings,
Christine
Thursday, July 2, 2009
Homemade Yogurt with Berries and Granola
I have recently started making homemade yogurt and have LOVED IT! My kids are loving it too - my husband and I have yogurt, fresh fruit and granola most mornings, and the kids are enjoying lots of breakfast smoothies with hot oatmeal or fresh muffins. I make lots of yogurt pops too, so that when they ask for ice cream, I can offer a yogurt pop instead. My friend Tyler even posted a great real fruit pop recipe yesterday that I am going to try for the kids.
Making your own yogurt is very frugal and you can use the ingredients that YOU want to use. You control the milk, the starter, the sweetener (if you even want any), and you can add fresh fruit instead of having those little pieces of something that is suppose to be fruit (very questionable)..
Every week or two I make some more granola to add to my yogurt. I love that I can add whatever I want to to it, that I control the sweetener and fats, and that it saves me tons of money for very little work!
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Homemade Granola:
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4 cups Large oats
1 cup Coconut
2 cups Nuts (any nut or seed you like will do- I use almonds or pecans, which are our favorites)
2 tsp Cinnamon
1/2 tsp Nutmeg
1/4 cup Coconut oil or Vegetable oil
1/2 cup Honey
2 cups Dried fruit (optional, sometimes I will add, but not always)
Combine all the dry ingredients in a large bowl. Combine oil and honey and pour over dry ingredients. Mix well, making sure that the oil and honey is well distributed.
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Bake on a large baking tray at 350 F for 10 minutes, stir gently. Bake for an additional 10 - 15 minutes (cooking time will depend on your baking tray), checking every 5 minutes to stir, remove when I light brown. You will want to watch it closely for the last 10 - 15 as dark brown granola does not taste as good.
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Let it sit on the counter to cool for 20 minutes then put in an airtight container.
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Even if you are not totally health conscious all of the time (me), it is nice to have some options for food that is healthy, nourishing, easy and frugal. For more tips and recipe ideas see The Nourishing Gourmet and Balancing Beauty and Bedlam.
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Related posts:
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Blessings,
Christine
Tuesday, June 30, 2009
Healthy and Nutritious Eggs
In recent years, eggs have gotten a bad rap for increasing your cholesterol and that you should eat egg whites only, or limit the amount of whole eggs you eat. New research now shows that this belief is not necessarily true and eating eggs may actually improve your cholesterol levels.
Although too much of one thing is not necessarily as good for us as having a variety of nutritious and healthy foods, I do believe that eggs pack a nutritious punch that can not be ignored:
- Eggs are a high source of protein (5 - 6 g per egg)
- A good source of vitamins (iron, zinc, calcium, iodine, and selenium)
- Promote healthy hair and nail growth, and beautiful skin
- Boosts brain health
- Can help promote weight loss
- Protects your eyesight
- Strengthens your bones
- Helps prevent blood clots
- Prevents against age-related muscular degeneration
- Can increase your energy.
There are even more benefits to eggs:
- They are easy to prepare in a variety of dishes and meals
- They have a long refrigerator life
- They are very frugal
- They actually fill up hungry teenage boys!
Making perfect boiled eggs:
Making boiled eggs sounds so easy, but believe it or not, there is an art to having your boiled eggs come out perfect every time!
1. Place your eggs single layer in a pot and cover with an inch or so of cold water.
2. Put a lid on the pot and place it on the stove to boil over medium high heat.
3. Once the water in the pot comes to a boil, turn off the burner, if you have an electric stove, move the pot to a cool burner
4. For large soft boiled to medium boiled eggs, let sit in the hot water for 4 – 8 minutes, depending on your personal preference.
5. For large hard boiled eggs, let sit in the hot water for 15 minutes.
6. Once cooking time has been reached, rinse your eggs under cold water for a few minutes.
7. For soft-boiled eggs (or if you want to eat the hard-boiled eggs warm), cool them just long enough to handle them to serve.
8. For hard-boiled eggs cover with cold water and a few ice cubes to completely cooled. Place your eggs in the fridge.
9. To peel your egg, crack all over lightly. Take a teaspoon and run it between the egg, pulling the shell back.
Trouble-shooting:
Grayish tinge around the yoke – Your eggs has been overcooked, decrease the time you let the eggs sit in the hot water.
Eggs shells are cracked – This could happen if the egg has been boiled, but sometimes it happens even if they were not boiled. Remember to bring your eggs up to a boil gradually, over medium-high heat. If you find that this is a consistent problem, put one tablespoon of vinegar in the water to boil, that should help.
Eggs taste rubbery – Boiling eggs will make them taste rubbery, so you should never boil eggs. Make sure you remove the pot from the hot burner as soon as the water comes to a boil, the hot water will cook the egg.
Eggs do not peel nicely – There are two things you can do that will help this. First, don’t use super fresh eggs, the fresher they are the more difficult they are to peel. Second, make your eggs the day before you want to use them. Peeling them the next day will ensure much better results.
Our favorite egg recipes:
Lunch Time Egg Salad Sandwiches
12 Hard boiled eggs
½ cup mayonnaise (or to taste)
2 - 3 green onions, finely diced
¼ tsp ground pepper
dash of cayenne pepper (optional)
Sandwich toppings: lettuce/spinach, cucumber, pickles, hot pickles, hot sauce
The toppings added depends on the person, I add it all to my husbands and mine. Brandon will want extra lettuce and hot sauce, Jesse lettuce and cucumbers, Justin will want everything but hot pickles or hot sauce and Tia will only want lettuce.
Brandon’s Famous Super Easy Omelette
3 eggs
3 tbsp of water
¼ cup of vegetables (what ever is on hand and whatever your preference is – Brandon uses onions and peppers)
¼ cup of grated cheese
Mix eggs and water well in a medium sized bowl.
We have a microwavable omelette container, so you pour half of the egg mixture on each side. Cook for 2 – 3 minutes and then remove from microwave and stir. Sprinkle over vegetables and put back into the microwave for 2 – 3 minutes, or until eggs are set. Sprinkle over cheese, close the container and slide your omelette onto your plate.
The kids have a healthy and frugal meal, that they made all by themselves and can be cleaned up easily (by them!!).
Egg Strata
1 cup Small croutons
½ cup Onion
½ cup Peppers
½ cup Spinach, chopped
1 cup Cheese, grated
10 Eggs
1 cup Milk or low-fat cream
Salt and pepper to taste
Sauté the onion and peppers till soft, set aside and let cool.
Whisk together eggs and milk, stir in cheese and cooled vegetables.
Spray a casserole container with vegetable spray. Place croutons over the bottom of the casserole dish and pour egg mixture over top.
Let sit for 15 minutes on the counter.
Bake at 350 for 30 – 45 minutes or until eggs are set.
Note: All vegetables are optional, you can add or leave out whatever you like, you could also add cooked sausage, bacon or ham.
Although too much of one thing is not necessarily as good for us as having a variety of nutritious and healthy foods, I do believe that eggs pack a nutritious punch that can not be ignored:
- Eggs are a high source of protein (5 - 6 g per egg)
- A good source of vitamins (iron, zinc, calcium, iodine, and selenium)
- Promote healthy hair and nail growth, and beautiful skin
- Boosts brain health
- Can help promote weight loss
- Protects your eyesight
- Strengthens your bones
- Helps prevent blood clots
- Prevents against age-related muscular degeneration
- Can increase your energy.
There are even more benefits to eggs:
- They are easy to prepare in a variety of dishes and meals
- They have a long refrigerator life
- They are very frugal
- They actually fill up hungry teenage boys!
Making perfect boiled eggs:
Making boiled eggs sounds so easy, but believe it or not, there is an art to having your boiled eggs come out perfect every time!
1. Place your eggs single layer in a pot and cover with an inch or so of cold water.
2. Put a lid on the pot and place it on the stove to boil over medium high heat.
3. Once the water in the pot comes to a boil, turn off the burner, if you have an electric stove, move the pot to a cool burner
4. For large soft boiled to medium boiled eggs, let sit in the hot water for 4 – 8 minutes, depending on your personal preference.
5. For large hard boiled eggs, let sit in the hot water for 15 minutes.
6. Once cooking time has been reached, rinse your eggs under cold water for a few minutes.
7. For soft-boiled eggs (or if you want to eat the hard-boiled eggs warm), cool them just long enough to handle them to serve.
8. For hard-boiled eggs cover with cold water and a few ice cubes to completely cooled. Place your eggs in the fridge.
9. To peel your egg, crack all over lightly. Take a teaspoon and run it between the egg, pulling the shell back.
Trouble-shooting:
Grayish tinge around the yoke – Your eggs has been overcooked, decrease the time you let the eggs sit in the hot water.
Eggs shells are cracked – This could happen if the egg has been boiled, but sometimes it happens even if they were not boiled. Remember to bring your eggs up to a boil gradually, over medium-high heat. If you find that this is a consistent problem, put one tablespoon of vinegar in the water to boil, that should help.
Eggs taste rubbery – Boiling eggs will make them taste rubbery, so you should never boil eggs. Make sure you remove the pot from the hot burner as soon as the water comes to a boil, the hot water will cook the egg.
Eggs do not peel nicely – There are two things you can do that will help this. First, don’t use super fresh eggs, the fresher they are the more difficult they are to peel. Second, make your eggs the day before you want to use them. Peeling them the next day will ensure much better results.
Our favorite egg recipes:
Lunch Time Egg Salad Sandwiches
12 Hard boiled eggs
½ cup mayonnaise (or to taste)
2 - 3 green onions, finely diced
¼ tsp ground pepper
dash of cayenne pepper (optional)
Sandwich toppings: lettuce/spinach, cucumber, pickles, hot pickles, hot sauce
The toppings added depends on the person, I add it all to my husbands and mine. Brandon will want extra lettuce and hot sauce, Jesse lettuce and cucumbers, Justin will want everything but hot pickles or hot sauce and Tia will only want lettuce.
Brandon’s Famous Super Easy Omelette
3 eggs
3 tbsp of water
¼ cup of vegetables (what ever is on hand and whatever your preference is – Brandon uses onions and peppers)
¼ cup of grated cheese
Mix eggs and water well in a medium sized bowl.
We have a microwavable omelette container, so you pour half of the egg mixture on each side. Cook for 2 – 3 minutes and then remove from microwave and stir. Sprinkle over vegetables and put back into the microwave for 2 – 3 minutes, or until eggs are set. Sprinkle over cheese, close the container and slide your omelette onto your plate.
The kids have a healthy and frugal meal, that they made all by themselves and can be cleaned up easily (by them!!).
Egg Strata
1 cup Small croutons
½ cup Onion
½ cup Peppers
½ cup Spinach, chopped
1 cup Cheese, grated
10 Eggs
1 cup Milk or low-fat cream
Salt and pepper to taste
Sauté the onion and peppers till soft, set aside and let cool.
Whisk together eggs and milk, stir in cheese and cooled vegetables.
Spray a casserole container with vegetable spray. Place croutons over the bottom of the casserole dish and pour egg mixture over top.
Let sit for 15 minutes on the counter.
Bake at 350 for 30 – 45 minutes or until eggs are set.
Note: All vegetables are optional, you can add or leave out whatever you like, you could also add cooked sausage, bacon or ham.
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For More Posts Like This:
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Enjoy,
Christine
Thursday, June 25, 2009
Frugal Grocery Budget
I try hard to keep a frugal grocery budget - which is hard with so many growing kids! People who see my kids eat are always astonished, unless they too, have teenagers! So how do I fill up lots of growing boys without having to remortgage?
1. I buy healthy and frugal potatoes in bulk (and serve them lots!)
I buy potatoes in 20lb bags, we eat approximately 30 lbs - 40 lbs of potatoes a month. Potatoes are very versatile and I can serve them lots of ways. I almost never peel them, that reduces waste and also increases their nutrition, as most of a potatoes fibre is in the skin. Here is two of our favorite recipes (sorry I have no pictures today).
Oven fries:
4 - 10 Potatoes (whatever would feed your family)
Olive oil
Seasoning of choice (we like a Cajun seasoning mix and Greek seasoning mix)
Cut potatoes into chunky sized pieces and toss with just enough olive oil to coat. Toss with a liberal amount of seasoning. Spread on a cookie sheet or baking sheet in a single layer (use two baking sheets if necessary).
Bake in a very hot oven - 450F for 30 minutes or until browned. Cooking times will vary depending on the size you cut your potatoes.
Twiced Baked Potatoes
(Note: When making mashed potatoes make double - this dish will freeze well or can be stored in the fridge for a couple of days before baking)
6 cups of Leftover mashed potatoes (or whatever would feed your family)
¼ cup Cream (milk will do, but cream is nicer)
½ cup of Sour cream
½ cup Parmesan cheese (or any cheese of choice – cheddar is nice too)
Possible add ins: ½ cup crumbled bacon, ½ cup diced green onions, 3 – 4 cloves of crushed garlic, 3 tbsp steak spice, 3 tbsp parsley
While your mashed potatoes are still warm, mash in the cream, sour cream, cheese and possible add ins. Transfer potatoes to a medium greased casserole dish and cover with a lid or foil.
Bake at 375F for 45 - 60 minutes (for a smaller casserole, your cooking time may go down to 30 minutes).
2. I use what I have for free
I can not really garden - I have tried, but I am bad at it, plus I do not enjoy it and make those around me to help, which causes much grumbling. I have given up for the time being on having a large garden, but do enjoy some of the bounty my yard (and my parents yard) still provides.
Between my parents and I, we have an apple tree, a Saskatoon tree, choke cherry tree and a plum tree. I also have some raspberry and strawberry bushes, some chives and three large rhubarb plants.
A few years back I started making jams, jellies, and sauces with all the free food that we have in our yards. Mind you, there is a cost of pectin, sugars and so on, but really, it is still at a fraction of the cost.
Since rhubarb is the most plentiful and so easy, I tend to use it a lot. I typically make Saskatoon rhubarb jam, strawberry rhubarb jam and raspberry rhubarb jam, choke cherry jelly, choke cherry syrup (totally yummy over pancakes!!), apple sauce and rhubarb sauce. I will also cut and freeze rhubarb (and apples if enough) for the winter. Needless to say the end of August is a busy time for me!
I also love to make lots of deserts with rhubarb. I am always on the look out for new ideas and recipes and have found a couple that I am going to be trying over the next week or so. If you have any recipes that you want to share, please do!
3. I do a lot of baking
So I can't really garden, but boy can I bake! I don't do anything fancy, but one of the talents God graced me with was being able to bake really yummy treats. I love to bake, I will bake when happy, when sad, when stressed, when bored, whenever a craving strikes me - you name it!
Cookies are my standby when I am feeling stressed, there is really nothing like warm cookies that can make everything seem better; but to fill growing boys, and to feed one fussy girl, muffins are typically my standby. I make dozens at a time and freeze them so the kids can grab them on their way to school, or to add to their lunch kit, or have as an afternoon snack or bedtime snack (apparently Jesse can't sleep if he is in the least bit hungry - and he is always hungry!). Carrot, pumpkin, oatmeal and banana are their favorites, but really they are not all that picky. One of their favorite breakfasts is a smoothie and muffin. Nutritious and frugal!
For more frugal tips, check out Life As Mom.
For more posts like this check out:
Spicy Carrot Bran Muffins
Rhubarb - Love it!
Fruit Pudding Cake
Blessings,
Christine
1. I buy healthy and frugal potatoes in bulk (and serve them lots!)
I buy potatoes in 20lb bags, we eat approximately 30 lbs - 40 lbs of potatoes a month. Potatoes are very versatile and I can serve them lots of ways. I almost never peel them, that reduces waste and also increases their nutrition, as most of a potatoes fibre is in the skin. Here is two of our favorite recipes (sorry I have no pictures today).
Oven fries:
4 - 10 Potatoes (whatever would feed your family)
Olive oil
Seasoning of choice (we like a Cajun seasoning mix and Greek seasoning mix)
Cut potatoes into chunky sized pieces and toss with just enough olive oil to coat. Toss with a liberal amount of seasoning. Spread on a cookie sheet or baking sheet in a single layer (use two baking sheets if necessary).
Bake in a very hot oven - 450F for 30 minutes or until browned. Cooking times will vary depending on the size you cut your potatoes.
Twiced Baked Potatoes
(Note: When making mashed potatoes make double - this dish will freeze well or can be stored in the fridge for a couple of days before baking)
6 cups of Leftover mashed potatoes (or whatever would feed your family)
¼ cup Cream (milk will do, but cream is nicer)
½ cup of Sour cream
½ cup Parmesan cheese (or any cheese of choice – cheddar is nice too)
Possible add ins: ½ cup crumbled bacon, ½ cup diced green onions, 3 – 4 cloves of crushed garlic, 3 tbsp steak spice, 3 tbsp parsley
While your mashed potatoes are still warm, mash in the cream, sour cream, cheese and possible add ins. Transfer potatoes to a medium greased casserole dish and cover with a lid or foil.
Bake at 375F for 45 - 60 minutes (for a smaller casserole, your cooking time may go down to 30 minutes).
2. I use what I have for free
I can not really garden - I have tried, but I am bad at it, plus I do not enjoy it and make those around me to help, which causes much grumbling. I have given up for the time being on having a large garden, but do enjoy some of the bounty my yard (and my parents yard) still provides.
Between my parents and I, we have an apple tree, a Saskatoon tree, choke cherry tree and a plum tree. I also have some raspberry and strawberry bushes, some chives and three large rhubarb plants.
A few years back I started making jams, jellies, and sauces with all the free food that we have in our yards. Mind you, there is a cost of pectin, sugars and so on, but really, it is still at a fraction of the cost.
Since rhubarb is the most plentiful and so easy, I tend to use it a lot. I typically make Saskatoon rhubarb jam, strawberry rhubarb jam and raspberry rhubarb jam, choke cherry jelly, choke cherry syrup (totally yummy over pancakes!!), apple sauce and rhubarb sauce. I will also cut and freeze rhubarb (and apples if enough) for the winter. Needless to say the end of August is a busy time for me!
I also love to make lots of deserts with rhubarb. I am always on the look out for new ideas and recipes and have found a couple that I am going to be trying over the next week or so. If you have any recipes that you want to share, please do!
3. I do a lot of baking
So I can't really garden, but boy can I bake! I don't do anything fancy, but one of the talents God graced me with was being able to bake really yummy treats. I love to bake, I will bake when happy, when sad, when stressed, when bored, whenever a craving strikes me - you name it!
Cookies are my standby when I am feeling stressed, there is really nothing like warm cookies that can make everything seem better; but to fill growing boys, and to feed one fussy girl, muffins are typically my standby. I make dozens at a time and freeze them so the kids can grab them on their way to school, or to add to their lunch kit, or have as an afternoon snack or bedtime snack (apparently Jesse can't sleep if he is in the least bit hungry - and he is always hungry!). Carrot, pumpkin, oatmeal and banana are their favorites, but really they are not all that picky. One of their favorite breakfasts is a smoothie and muffin. Nutritious and frugal!
For more frugal tips, check out Life As Mom.
For more posts like this check out:
Spicy Carrot Bran Muffins
Rhubarb - Love it!
Fruit Pudding Cake
Blessings,
Christine
Tomato Vegetable Pasta Sauce
I am always trying to get the most out of my grocery dollar. Many people are trying to stretch each dollar, but my challenge is compounded in that we have three teenage boys to feed (one that is ALWAYS hungry!!) and a very fussy daughter. All my boys are good eaters and are happy with almost anything I feed them, but Jesse (the one who is always hungry) and Justin are more mindful of what food they eat and they want healthy, filling food and always lots of it!
My daughter is soooo picky. She always has been, since she has been two. I honestly do not know where she gets it from, but she is picky and stuborn (well, I know where the stuborness comes from!), she will dig in her heels and starve before she will eat whatever she deems "uneatable", which is alot. For her I offer lots of eggs and dairy (smoothies are great as I can hid lots in them), plus alot of quick breads and muffins with fruits and vegetables "hidden" inside. If there is something "junkie" and something healthy to choose from, she will pick the unhealthy food every time. Luckily, along with my prayers, she is starting to get some peer pressure and has been starting to nibble on some raw fruits and veggies when she is with her frineds. With the Lord's grace, her eating preferences will change.
Anyone with teenagers know that keeping the fridge and pantry stocked with healthy snacks and providing healthy and filling food on buget is a huge challenge. That is why it is so important to me to buy the most nutritious, vitamin packed foods with my grocery dollars. For instance, I would buy spinach and rominian lettuce over iceburg lettuce, or I will buy a small roast beef and cook and slice it for lunch meat instead of buying over priced and processed meats at the deli.
When I am in a pinch for something fast, easy and frugal I almost always make pasta. We have lots of veggies in our house right now and I am loving all the fresh ingredients we can get, so I totally loaded a basic tomato sauce with some of the extra vegetables in the house. This is a good way to use up any extra vegetable you have in your fridge that you do not want to go to waste. Don't worry about what vegetables you use, I always just use whatever I have on hand. This time I used onions, garlic, celery, carrots, jalapeno peppers, yellow peppers and spinach.
I always soften my vegetables first in a bit of olive oil, then add the garlic and spices, basil and oregano, and just warm them through.
Then I pour over 2 – 3 large cans of tomatoes, either diced or crushed works well.
While the sauce was simmering away, I decided to prepare spaghetti squash as well since it was on a really good sale (I also made some regular pasta for those who prefer it and so everyone could have a bit of both without breaking the bank!). If you have never tried it, you really should. You cut the squash in half, scoop out the insides, then season it with a bit of olive oil and salt and pepper. I cover them and put them in the microwave for 10 minutes. Once they are soft, all you do is run your fork through it and it comes out in strands that somewhat resemble spaghetti. I find that this works well for many types of sauces, but I prefer it with vegetable tomato sauces.
Once the sauce has simmered for 20 – 30 minutes and your pasta, or in my case, spaghetti squash, is done, toss in the diced spinach and give it a stir.
Fill your plate with the pasta and sauce and top with Parmesan cheese. Add a crusty whole grain bun on the side and you have a great meal that is not too heavy in our warmer weather.
It is hard to state how much a meal costs, as I have noticed that here in Canada we seem to pay more for our food, plus our dollar is different, but this meal cost me around $10 (as I made the crusty buns myself) and feed 5 adult size portions (two boys went back for seconds), one fussy dibbler, and we even had enough left over for my husband to have for lunch the next day.
My daughter is soooo picky. She always has been, since she has been two. I honestly do not know where she gets it from, but she is picky and stuborn (well, I know where the stuborness comes from!), she will dig in her heels and starve before she will eat whatever she deems "uneatable", which is alot. For her I offer lots of eggs and dairy (smoothies are great as I can hid lots in them), plus alot of quick breads and muffins with fruits and vegetables "hidden" inside. If there is something "junkie" and something healthy to choose from, she will pick the unhealthy food every time. Luckily, along with my prayers, she is starting to get some peer pressure and has been starting to nibble on some raw fruits and veggies when she is with her frineds. With the Lord's grace, her eating preferences will change.
Anyone with teenagers know that keeping the fridge and pantry stocked with healthy snacks and providing healthy and filling food on buget is a huge challenge. That is why it is so important to me to buy the most nutritious, vitamin packed foods with my grocery dollars. For instance, I would buy spinach and rominian lettuce over iceburg lettuce, or I will buy a small roast beef and cook and slice it for lunch meat instead of buying over priced and processed meats at the deli.
When I am in a pinch for something fast, easy and frugal I almost always make pasta. We have lots of veggies in our house right now and I am loving all the fresh ingredients we can get, so I totally loaded a basic tomato sauce with some of the extra vegetables in the house. This is a good way to use up any extra vegetable you have in your fridge that you do not want to go to waste. Don't worry about what vegetables you use, I always just use whatever I have on hand. This time I used onions, garlic, celery, carrots, jalapeno peppers, yellow peppers and spinach.
I always soften my vegetables first in a bit of olive oil, then add the garlic and spices, basil and oregano, and just warm them through.
Then I pour over 2 – 3 large cans of tomatoes, either diced or crushed works well.
While the sauce was simmering away, I decided to prepare spaghetti squash as well since it was on a really good sale (I also made some regular pasta for those who prefer it and so everyone could have a bit of both without breaking the bank!). If you have never tried it, you really should. You cut the squash in half, scoop out the insides, then season it with a bit of olive oil and salt and pepper. I cover them and put them in the microwave for 10 minutes. Once they are soft, all you do is run your fork through it and it comes out in strands that somewhat resemble spaghetti. I find that this works well for many types of sauces, but I prefer it with vegetable tomato sauces.
Once the sauce has simmered for 20 – 30 minutes and your pasta, or in my case, spaghetti squash, is done, toss in the diced spinach and give it a stir.
Fill your plate with the pasta and sauce and top with Parmesan cheese. Add a crusty whole grain bun on the side and you have a great meal that is not too heavy in our warmer weather.
It is hard to state how much a meal costs, as I have noticed that here in Canada we seem to pay more for our food, plus our dollar is different, but this meal cost me around $10 (as I made the crusty buns myself) and feed 5 adult size portions (two boys went back for seconds), one fussy dibbler, and we even had enough left over for my husband to have for lunch the next day.For more great healthy and frugal tips check out the Nourishing Gourmet!
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For more posts like this see:
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Enjoy!
Christine
Enjoy!
Christine
Saturday, June 20, 2009
Saturday
Yay, Saturday if finally here! This year I have been truly enjoying my Saturday mornings - there are some huge benefits to having teenagers, one of them being is that is not woken, they sleep, sleep, sleep! I am not kidding, often times it is around noon that the last two stubble out of bed. I have to admit that it is glorious. I get up, leisurely have my coffee, do my devotions, check my blog - there is no hurry to get anywhere or do anything, no rushing or dealing with a houseful of confirmed night owls - glorious!
I too, for most of my life, have been more a night person then a morning person, but over this last year I have trained my body (with lots of Gods help) to get up in the morning. Sleeping in does not give me the same joy it use to, now, I would rather get up early and go to bed earlier then stay up late and sleep in to the latest time possible. Sometimes this is difficult and causes me to get less sleep, as I am not able to sleep until all my children are home and my eldest sometimes works till 11 pm, but losing an hour of sleep and getting up on time still feels better than sleeping in that hour.
There have been health and lifestyle benefits to trying to keep a regular sleep schedule:
Better sleep - I tend to sleep better over all, I am not a "good" sleeper. I often have difficulty falling asleep and if woken during the night, I will have a very difficult time falling back to sleep. This was not a problem up until my mid 20's and it seems to get worse every year (I think that it is from my mother who also developed sleeping issues). When my sleep schedule is regular, my body seems to naturally want to follow it. I fall asleep faster (most nights) and for the most part, sleep more deeply till morning.
Waking up - I really no longer need an alarm clock. I use it because I my fear is that if I didn't that would be the day I didn't wake up! My body naturally wants to wake up and start my day around 6:30 in the morning. On weekends I often lay in bed and enjoy the feeling of comfort that only your bed first thing in the morning can give. Waking up on your own, and not by the jar of a buzzer going off, is a much better start to your day!
Time productivity - I am a bit of a mover and a shaker, I am most happy when time is being used efficiently and work is getting done! Okay, I admit that sometimes I have been called a slave driver, but I am one of those people who would not be able to relax in a dirty room. Someone told me once to "just leave the dishes for tomorrow" and I could have had a coronary! A good friend who was there choked on her drink she started laughing so hard! Leaving for tomorrow what should be done today is just not my style, but the older I get the more relaxed I seem to get (even if it unrecognizable to some!). Getting up in the morning and feeling good about relaxing for a bit, drinking some coffee, and doing devotions seems to be good for my over all productivity for the day.
So on weekends I do not have a specific schedule that I follow, so I will not post my a "To Do" list. Saturdays are used for working on tasks that the kids have lead roles in, home renovations or maintenance, fun activities out, or just hanging out and relaxing. Today we will be enjoying a fun day out and will be helping with a Soapbox Derby with Tyler's family (over at Titus2:3-5), which I am sure she will post pics on later today or tomorrow!
For more posts like this:
What I did this weekend...
Summer Time
Healthy Living
Have a blessed weekend,
Christine
I too, for most of my life, have been more a night person then a morning person, but over this last year I have trained my body (with lots of Gods help) to get up in the morning. Sleeping in does not give me the same joy it use to, now, I would rather get up early and go to bed earlier then stay up late and sleep in to the latest time possible. Sometimes this is difficult and causes me to get less sleep, as I am not able to sleep until all my children are home and my eldest sometimes works till 11 pm, but losing an hour of sleep and getting up on time still feels better than sleeping in that hour.
There have been health and lifestyle benefits to trying to keep a regular sleep schedule:
Better sleep - I tend to sleep better over all, I am not a "good" sleeper. I often have difficulty falling asleep and if woken during the night, I will have a very difficult time falling back to sleep. This was not a problem up until my mid 20's and it seems to get worse every year (I think that it is from my mother who also developed sleeping issues). When my sleep schedule is regular, my body seems to naturally want to follow it. I fall asleep faster (most nights) and for the most part, sleep more deeply till morning.
Waking up - I really no longer need an alarm clock. I use it because I my fear is that if I didn't that would be the day I didn't wake up! My body naturally wants to wake up and start my day around 6:30 in the morning. On weekends I often lay in bed and enjoy the feeling of comfort that only your bed first thing in the morning can give. Waking up on your own, and not by the jar of a buzzer going off, is a much better start to your day!
Time productivity - I am a bit of a mover and a shaker, I am most happy when time is being used efficiently and work is getting done! Okay, I admit that sometimes I have been called a slave driver, but I am one of those people who would not be able to relax in a dirty room. Someone told me once to "just leave the dishes for tomorrow" and I could have had a coronary! A good friend who was there choked on her drink she started laughing so hard! Leaving for tomorrow what should be done today is just not my style, but the older I get the more relaxed I seem to get (even if it unrecognizable to some!). Getting up in the morning and feeling good about relaxing for a bit, drinking some coffee, and doing devotions seems to be good for my over all productivity for the day.
So on weekends I do not have a specific schedule that I follow, so I will not post my a "To Do" list. Saturdays are used for working on tasks that the kids have lead roles in, home renovations or maintenance, fun activities out, or just hanging out and relaxing. Today we will be enjoying a fun day out and will be helping with a Soapbox Derby with Tyler's family (over at Titus2:3-5), which I am sure she will post pics on later today or tomorrow!
For more posts like this:
What I did this weekend...
Summer Time
Healthy Living
Have a blessed weekend,
Christine
Sunday, June 14, 2009
Summer Time
Well time seems to be flying by in rapid motion, with end of year trips and special events around every turn. Long evenings outside, first trips to the beach and picnics in the sun. I always enjoy this time of year, so much happening, lots of fun going on, the promise of long and lazy summer days are so close. The sun warming your skin, the sand beneath your toes and the smell of sunscreen filling your nose becomes more than some far away fantasy, but instead these fun filled days are so close that you can just taste it. The deep and satisfying pull of summer settles deep within your soul, somewhere where God meets you and calls out to you to leave all schedules and appointments behind and in its place calls out to you to just lay back and enjoy your family and His creation. There is something almost magical about summer, something that soothes my soul and eases all the stress from a too busy school year. And as we move into my eldest son’s last year of high school before graduation (Gr 12), my middle boys last year of middle school (Gr 9), and my daughters first year of middle school (Gr 7), I feel like this summer is definitely one to be savored as big changes are on there way.
Yesterday morning my daughter and I went to our local farmers market, Tia was on the lookout for mini donuts and homemade soap (she’s hooked and can’t go back to what she calls “regular soap” – what a drama queen!) and I was on the look out for some local produce and I wanted to see what was new at the market this year. It seems like every year it just gets bigger and bigger and much to my delight the produce spread out everywhere was fabulous and ended up having a very hard time deciding what to get. We like a lot of leafy greens, and beets are a total treat, but lets just say that any vegetable cooked on the bbq will be eaten in a hurry!
So what did I decide? After much humming and hawing we finally decided on a tomatoes, a cucumber, beets, jalapeno peppers and strawberries - plus some cinnamon honey for a treat (it is soooo good). So last nights menu will included grilled chicken, grilled jalapeno peppers, red peppers, onions and tomatoes and baked potatoes loaded with sour cream and chives. This morning my husband and I had strawberries, yogurt and granola – which is my personal favorite
Since I spent all afternoon and evening doing yard work, then topped off the day with a game of tennis, lets just say that today will be quieter and slower (as my aching muscles demand it!)! My husband and boys have taken off to play some paint ball, which means my daughter and I will have the whole house to ourselves all day long and it will be early in bed tonight for everyone’s early start tomorrow, which will kick off a very busy week.
So here is to all you Canadian’s that are anxiously waiting for school to be over and all the lounging and playing to begin – just two more weeks :)
Blessings,
Christine
Yesterday morning my daughter and I went to our local farmers market, Tia was on the lookout for mini donuts and homemade soap (she’s hooked and can’t go back to what she calls “regular soap” – what a drama queen!) and I was on the look out for some local produce and I wanted to see what was new at the market this year. It seems like every year it just gets bigger and bigger and much to my delight the produce spread out everywhere was fabulous and ended up having a very hard time deciding what to get. We like a lot of leafy greens, and beets are a total treat, but lets just say that any vegetable cooked on the bbq will be eaten in a hurry!
So what did I decide? After much humming and hawing we finally decided on a tomatoes, a cucumber, beets, jalapeno peppers and strawberries - plus some cinnamon honey for a treat (it is soooo good). So last nights menu will included grilled chicken, grilled jalapeno peppers, red peppers, onions and tomatoes and baked potatoes loaded with sour cream and chives. This morning my husband and I had strawberries, yogurt and granola – which is my personal favorite
Since I spent all afternoon and evening doing yard work, then topped off the day with a game of tennis, lets just say that today will be quieter and slower (as my aching muscles demand it!)! My husband and boys have taken off to play some paint ball, which means my daughter and I will have the whole house to ourselves all day long and it will be early in bed tonight for everyone’s early start tomorrow, which will kick off a very busy week.
So here is to all you Canadian’s that are anxiously waiting for school to be over and all the lounging and playing to begin – just two more weeks :)
Blessings,
Christine
Thursday, June 4, 2009
My Adapted Yogurt Recipe
2 L of Homogenized milk
½ cup Skim milk powder (optional, but will help add extra thickness)
½ cup Natural plain yogurt (you only want to see three ingredients: milk, skim milk powder and bacterial cultures – that is it!!)
First things first, you really do need to use homogenized milk, I have had no luck with anything else. We drink 1% so that is what I used at first, I even tried a combination of 1% and cream (as I almost always have both of those ingredients in the house), but alas, that did not turn out as I had hoped either. So now, I just bite the bullet and run out and buy 2L of Homogenized milk every Sunday for yogurt making on Monday (and yes, we go through 2L of yogurt a week). For those of you that cringe at the thought of using such a full fat milk, relax, milk fat is a healthy fat and good for you - a very low fat diet may help you loose weight at first, but will not help you maintain a healthy body weight (I will post more about healthy and unhealthy fats on a later post).
Heat milk in your slow cooker for approximately 3 – 4 hours, until it reaches a temperature of 185 F. How fast it heats will depend on how cold your milk was when you started, how much milk you are using (if you are doubling the recipe), how big your slow cooker is, etc. Mine takes approximately 4 hours as I have a super big slow cooker. The first time you make it, just time how long it takes and make a note, so you know for next time.
Once the milk has reached temperature, let it cool in the pot for approximately 2 hours, until it reaches a temperature of 90 – 120 F (shoot for 110 F). It is important to let it cool down because hot temperatures will kill the bacterial cultures, meaning your yogurt will not “culture”.
Once the milk has reached temperature, remove 1 – 2 cups of milk and add ½ cup of yogurt (do not just pour the yogurt into the entire milk mixture as you want to slowly bring the yogurt up to temperature – not shock it). Stir well and add the yogurt mixture back to the rest of the warm milk, again, stir well.
Pour into glass containers (not plastic) and seal with lids.
Heat water to 100 – 120 F and pour into a small cooler. Place your jars in the cooler, making sure that the warm water covers the majority of the jar, but not over the bottom of the lid. Let sit undisturbed (unopened) and in a warm place for no less than 4 hours, and up to 24 hours (if you let your yogurt incubate for several hours, you will need to remove some of the cool water and add some warm water).
When the time is up, remove jars, wipe down and put in the fridge. The yogurt will need 8 – 10 hours in the fridge to cool before it is ready to eat.
NOTE: To make a vannilla version to this add 2 tsp of vannila and sugar at the cooling milk stage.
So your yogurt did not turn out:
So you made the “yogurt” and it does not look like yogurt, but more like buttermilk. Do not despair and throw it away! I have made lots of batches that haven’t turned out, and although it is frustrating (especially for me!!) to not have things turn out in the kitchen, your runny yogurt still has lots of uses!
- Use your yogurt like buttermilk in any recipe; it is delicious and good for you! Don’t have many recipes? Just ask me, I have a ton!!
- Use your yogurt in smoothies, the nutritional content is still there, and it doesn’t matter how thick your yogurt is when you make a smoothie.
- Make yogurt pops (recipes below)
Most importantly – do not let a batch of runny yogurt stop you from trying again. My first batch turned out so-so, my second batch perfect, my third batch totally runny. Just remember to check your temperature - that seems to be the key!
Happy Yogurt making,
Christine
Recipes
(measurements are approximate – add as you see fit)
Brandon and Jesse’s Favorite Breakfast Smoothie Recipe:
(Note – this is Brandon’s recipe, not mine J )
2 cups Ice
2 cups Yogurt
1 Banana
½ cup Peanut Butter
Blend till smooth.
Tia’s Favorite After School Smoothie Recipe:
2 cups Ice
2 cups Yogurt
1 Banana
Big squirt of Strawberry Flavored Syrup
Blend till smooth.
Justin’s Favorite Yogurt Pops:
1 cup Ice
1 cup Yogurt
1 cup Blueberries (Fresh or Frozen)
Blend till smooth and pour into plastic popsicle containers and freeze.
Tia’s Favorite Yogurt Pops:
2 cups Yogurt
½ cup of Chocolate Flavored Syrup
2 tsp Espresso powder
Mix well and pour into plastic popsicle containers and freeze.
½ cup Skim milk powder (optional, but will help add extra thickness)
½ cup Natural plain yogurt (you only want to see three ingredients: milk, skim milk powder and bacterial cultures – that is it!!)
First things first, you really do need to use homogenized milk, I have had no luck with anything else. We drink 1% so that is what I used at first, I even tried a combination of 1% and cream (as I almost always have both of those ingredients in the house), but alas, that did not turn out as I had hoped either. So now, I just bite the bullet and run out and buy 2L of Homogenized milk every Sunday for yogurt making on Monday (and yes, we go through 2L of yogurt a week). For those of you that cringe at the thought of using such a full fat milk, relax, milk fat is a healthy fat and good for you - a very low fat diet may help you loose weight at first, but will not help you maintain a healthy body weight (I will post more about healthy and unhealthy fats on a later post).
Heat milk in your slow cooker for approximately 3 – 4 hours, until it reaches a temperature of 185 F. How fast it heats will depend on how cold your milk was when you started, how much milk you are using (if you are doubling the recipe), how big your slow cooker is, etc. Mine takes approximately 4 hours as I have a super big slow cooker. The first time you make it, just time how long it takes and make a note, so you know for next time.
Once the milk has reached temperature, let it cool in the pot for approximately 2 hours, until it reaches a temperature of 90 – 120 F (shoot for 110 F). It is important to let it cool down because hot temperatures will kill the bacterial cultures, meaning your yogurt will not “culture”.
Once the milk has reached temperature, remove 1 – 2 cups of milk and add ½ cup of yogurt (do not just pour the yogurt into the entire milk mixture as you want to slowly bring the yogurt up to temperature – not shock it). Stir well and add the yogurt mixture back to the rest of the warm milk, again, stir well.
Pour into glass containers (not plastic) and seal with lids.
Heat water to 100 – 120 F and pour into a small cooler. Place your jars in the cooler, making sure that the warm water covers the majority of the jar, but not over the bottom of the lid. Let sit undisturbed (unopened) and in a warm place for no less than 4 hours, and up to 24 hours (if you let your yogurt incubate for several hours, you will need to remove some of the cool water and add some warm water).
When the time is up, remove jars, wipe down and put in the fridge. The yogurt will need 8 – 10 hours in the fridge to cool before it is ready to eat.
NOTE: To make a vannilla version to this add 2 tsp of vannila and sugar at the cooling milk stage.
So your yogurt did not turn out:
So you made the “yogurt” and it does not look like yogurt, but more like buttermilk. Do not despair and throw it away! I have made lots of batches that haven’t turned out, and although it is frustrating (especially for me!!) to not have things turn out in the kitchen, your runny yogurt still has lots of uses!
- Use your yogurt like buttermilk in any recipe; it is delicious and good for you! Don’t have many recipes? Just ask me, I have a ton!!
- Use your yogurt in smoothies, the nutritional content is still there, and it doesn’t matter how thick your yogurt is when you make a smoothie.
- Make yogurt pops (recipes below)
Most importantly – do not let a batch of runny yogurt stop you from trying again. My first batch turned out so-so, my second batch perfect, my third batch totally runny. Just remember to check your temperature - that seems to be the key!
Happy Yogurt making,
Christine
Recipes
(measurements are approximate – add as you see fit)
Brandon and Jesse’s Favorite Breakfast Smoothie Recipe:
(Note – this is Brandon’s recipe, not mine J )
2 cups Ice
2 cups Yogurt
1 Banana
½ cup Peanut Butter
Blend till smooth.
Tia’s Favorite After School Smoothie Recipe:
2 cups Ice
2 cups Yogurt
1 Banana
Big squirt of Strawberry Flavored Syrup
Blend till smooth.
Justin’s Favorite Yogurt Pops:
1 cup Ice
1 cup Yogurt
1 cup Blueberries (Fresh or Frozen)
Blend till smooth and pour into plastic popsicle containers and freeze.
Tia’s Favorite Yogurt Pops:
2 cups Yogurt
½ cup of Chocolate Flavored Syrup
2 tsp Espresso powder
Mix well and pour into plastic popsicle containers and freeze.
Thursday, May 21, 2009
Watch out! Bathing Suit Season Here we Come!!!
Oh no, with all the snow and cold weather, bathing suit season kind of snuck right up on us. I look outside my window and I can still see some snow – like the snow man that is half melted made by some young kids who thought a May snowstorm was fun. Yet I know that our outdoor pool opens in less then two weeks time and temperatures for the rest of the month are suppose to continually rise (PRAISE THE LORD!!!).
There are many super easy things that we can do that does not involve a complete overhaul of any sort. I am talking about consciously eating foods that naturally aid in boosting our metabolism and aids weight loss. So, for those of us that indulged in a few too many cookies (moi), it is time to start thinking about what we can do to kick start our summer season.
Fibre: Fibre gives your metabolism a boost simple by taking longer for the food to digest. High-fibre foods like beans, fruit, vegetables and whole grains therefore help burn more calories
Yogurt (and High Calcium Foods): Yogurt is a “super food”, it is loaded with calcium, protein and good bacteria. Calcium aids in natural weigh loss because it speeds up the process of breaking down the fat content of fat cells.
Vitamin C: Eating a diet high in Vitamin C – such as apples, red peppers, berries, broccoli – helps your body burn fat by liquefying it so the body can easily flush it out of the system. Broccoli is not only high in vitamin C, but also calcium, which also aids in weight loss.
Apples and berries: Pectin (found in many types of fruit) restricts the amount of fat our cells can absorb; it forces the cells to discharge fatty deposits so aiding natural weight loss, although for this to be the most effective you should eat them on an empty stomach.
Garlic: Garlic assists in the reduction of fatty deposits – in other words they are fat busters and are good for natural weight loss.
Whole grains and oatmeal: Not only do these keep you feeling full longer, but they increase your energy and naturally increase your metabolism burning fat and calories.
Olive oil: Olive oil is the oil of choice. It comes from natural sources, helps to keep your cholesterol levels down and is one of the fat burning foods.
Water: Are you getting enough? Probably not. An easy way to see how much you should drink is take your weight, divide it in half and that is how many ounces you should drink (For example, if you are 150 lbs, you should drink 75 oz or about 9 glasses of water a day). When you drink water it flushes out your system, removes toxins, and aids in food in their natural fat burning properties.
Green Tea: Studies show that green tea extract boosts metabolism and speeds up the rate at which your body burns fat. Green tea is said to be mood-enhancing tea and also contains anti-oxidants with anti-cancer and heart disease properties.
Hot Peppers and Spicy foods: Eating hot peppers can speed up your metabolism (up to 25% after eating!!!) and can also cool your cravings. That is good enough for me to add a bit of spice – but to me it’s not really good till you sweat!
Cinnamon: Cinnamon naturally lowers blood sugar levels – which is one of the most effective ways to maintain fat-burning capacity. Our blood sugar level can affect how hungry and how energetic we feel. It also determines whether we burn fat or store it. Therefore, adding some cinnamon to our food can helps fat not to accumulate in the body.
Well all this talk of food is making me hungry!!! Do you think that Cinnamon Oatmeal Raisin Cookies would fall into these food groups???!!! Sorry, I couldn’t resist, it is just a cookie thing I guess!!
Blessings, Christine
(Just in case – here is the recipe)
Cinnamon Oatmeal Raisin Cookies
1 cup Margarine
1 cup Brown sugar
1 cup Granulated sugar
1 Egg
1 tsp. Vanilla
1 ½ cup Rolled oats
1 ½ cup Flour
1 tsp. Baking powder
1 tsp. Baking soda
1 ½ tsp Cinnamon
1 cup Dark raisins
Cream sugars and margarine. Add egg, vanilla, and oats.
Mix dry ingredients together than add to creamed mixture. Blend well. Form dough into walnut sized balls. Place on cookie sheet and press down with a fork. Bake at 350 F for 8 – 10 minutes.
There are many super easy things that we can do that does not involve a complete overhaul of any sort. I am talking about consciously eating foods that naturally aid in boosting our metabolism and aids weight loss. So, for those of us that indulged in a few too many cookies (moi), it is time to start thinking about what we can do to kick start our summer season.
Fibre: Fibre gives your metabolism a boost simple by taking longer for the food to digest. High-fibre foods like beans, fruit, vegetables and whole grains therefore help burn more calories
Yogurt (and High Calcium Foods): Yogurt is a “super food”, it is loaded with calcium, protein and good bacteria. Calcium aids in natural weigh loss because it speeds up the process of breaking down the fat content of fat cells.
Vitamin C: Eating a diet high in Vitamin C – such as apples, red peppers, berries, broccoli – helps your body burn fat by liquefying it so the body can easily flush it out of the system. Broccoli is not only high in vitamin C, but also calcium, which also aids in weight loss.
Apples and berries: Pectin (found in many types of fruit) restricts the amount of fat our cells can absorb; it forces the cells to discharge fatty deposits so aiding natural weight loss, although for this to be the most effective you should eat them on an empty stomach.
Garlic: Garlic assists in the reduction of fatty deposits – in other words they are fat busters and are good for natural weight loss.
Whole grains and oatmeal: Not only do these keep you feeling full longer, but they increase your energy and naturally increase your metabolism burning fat and calories.
Olive oil: Olive oil is the oil of choice. It comes from natural sources, helps to keep your cholesterol levels down and is one of the fat burning foods.
Water: Are you getting enough? Probably not. An easy way to see how much you should drink is take your weight, divide it in half and that is how many ounces you should drink (For example, if you are 150 lbs, you should drink 75 oz or about 9 glasses of water a day). When you drink water it flushes out your system, removes toxins, and aids in food in their natural fat burning properties.
Green Tea: Studies show that green tea extract boosts metabolism and speeds up the rate at which your body burns fat. Green tea is said to be mood-enhancing tea and also contains anti-oxidants with anti-cancer and heart disease properties.
Hot Peppers and Spicy foods: Eating hot peppers can speed up your metabolism (up to 25% after eating!!!) and can also cool your cravings. That is good enough for me to add a bit of spice – but to me it’s not really good till you sweat!
Cinnamon: Cinnamon naturally lowers blood sugar levels – which is one of the most effective ways to maintain fat-burning capacity. Our blood sugar level can affect how hungry and how energetic we feel. It also determines whether we burn fat or store it. Therefore, adding some cinnamon to our food can helps fat not to accumulate in the body.
Well all this talk of food is making me hungry!!! Do you think that Cinnamon Oatmeal Raisin Cookies would fall into these food groups???!!! Sorry, I couldn’t resist, it is just a cookie thing I guess!!
Blessings, Christine
(Just in case – here is the recipe)
Cinnamon Oatmeal Raisin Cookies
1 cup Margarine
1 cup Brown sugar
1 cup Granulated sugar
1 Egg
1 tsp. Vanilla
1 ½ cup Rolled oats
1 ½ cup Flour
1 tsp. Baking powder
1 tsp. Baking soda
1 ½ tsp Cinnamon
1 cup Dark raisins
Cream sugars and margarine. Add egg, vanilla, and oats.
Mix dry ingredients together than add to creamed mixture. Blend well. Form dough into walnut sized balls. Place on cookie sheet and press down with a fork. Bake at 350 F for 8 – 10 minutes.
Tuesday, May 19, 2009
Making Your Own Household Cleaners
I have been on a quest this spring to find ways to live more simply, more naturally, and to save money in the process! For years I have advocated for making things yourself instead of buying it from the store – I don’t like pre-packaged foods as a whole; yet it never even crossed my mind to make my own cleaning supplies.
I never did have a ton of different cleaning supplies, just the basics – glass cleaner, disinfectant (liquid and powder), bleach, laundry detergent, fabric softener dishwashing liquid, and dishwasher detergent. I never really did believe that you needed many different products for all the different cleaning jobs, but mainly I did not buy them because I am way to cheap, or should I say frugal, to put out the money.
So why did I never make my own cleaning supplies before??? Honestly – it never even occurred to me that I could! I was just merrily going about doing what I always did, what I saw my mother do.
The more I researched natural methods of cleaning, the more impressed I was! Not only could making my own cleaning products save me money, but also it was better for the environment, it was better for the health of my family and they really worked! Honestly, it had me at “save me money”!
I don’t mind putting in a bit of effort if it will save me money, if it works better or tastes better (food that is!). What is a few minutes of fun concoction mixing worth anyways??? So here is the rundown on what you will need:
I never did have a ton of different cleaning supplies, just the basics – glass cleaner, disinfectant (liquid and powder), bleach, laundry detergent, fabric softener dishwashing liquid, and dishwasher detergent. I never really did believe that you needed many different products for all the different cleaning jobs, but mainly I did not buy them because I am way to cheap, or should I say frugal, to put out the money.
So why did I never make my own cleaning supplies before??? Honestly – it never even occurred to me that I could! I was just merrily going about doing what I always did, what I saw my mother do.
The more I researched natural methods of cleaning, the more impressed I was! Not only could making my own cleaning products save me money, but also it was better for the environment, it was better for the health of my family and they really worked! Honestly, it had me at “save me money”!
I don’t mind putting in a bit of effort if it will save me money, if it works better or tastes better (food that is!). What is a few minutes of fun concoction mixing worth anyways??? So here is the rundown on what you will need:
Vinegar – Everywhere I looked I was finding benefits and uses for vinegar. I will not talk about them all here today I will save that for another post, but vinegar is a deodorizer, disinfectant, antiseptic, natural fabric softener…and so on.
Borax - Borax is usually found in the cleaning aisle next to the laundry soaps. Borax is a natural mineral and has no toxic fumes and is safe for the environment. Borax is used as a natural laundry booster and a multipurpose cleaner – it cleans, deodorizes, disinfects, softens waters and even repels and kills bugs like ants.
Washing Soda – Washing soda, like Borax, is found in the cleaning aisle next to the laundry soap. It is a pure power that comes from natural deposits and is safe for the environment. It has been said that it has been used as a household cleaner for centuries – it cuts greases, neutralizes odours, and softens water.
Disinfectant: Mix 2 teaspoons borax, ¼ cup vinegar, 3 cups water, and 2 – 3 drops of essential oil (such as Lemon, Peppermint, or Tea Tree oil).
All Purpose Cleaner: ½ cup vinegar, 2 tbsp borax, 2 L hot water, 3 – 4 drops of essential oil.
Window Cleaner: Mix equal parts vinegar and water.
Rinse Agent (in your dishwasher): Vinegar (my dishes never looked better!)
Dishwasher Detergent: Mix equal parts borax and washing soda. Use 2 tbsp per load.
Slow Drains: ½ cup baking soda, ½ cup vinegar and 2 L boiling water. Mix and pour down the drain. To help maintain fresh, clog free drains, repeat this once per week.
Fabric Softener: Mix 1 L of both vinegar and water, add 3 – 4 drops of essential oil (such as Tea Tree oil, Vanilla, Lavender). Shake before use - add 1 cup of mixture in your rinse cycle as you would any liquid fabric softener.
Homemade Liquid Laundry Soap: 1 soap bar ( I used Sunlight, as that is what I could find, but saw lots of recipes for Fels-Naptha, Ivory, Kirk's Hardwater Castile or Zote bars), 1 cup Washing Soda, ½ cup Borax.
1. Grate bar of soap and add to saucepan with 4 cups hot water. Stir continually over medium-low heat until soap dissolves and is melted.
2. Fill a 19 L (or 5 gallon) bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit overnight to thicken.
3. Stir. If using a top load machine, fill the dispenser with soap. Shake before each use. (Note: If using a front load machine, fill the dispenser half full with soap and the other half with water)
Top Load Machine- ½ cup per load (Approx. 180 loads)
Front Load Machines- ¼ cup per load (Approx. 640 loads)
This works for me!!
Blessings,
Christine
Thursday, May 14, 2009
Spice up Your Life!
Eating spicy food can speed up your metabolism and decrease your food cravings. It has actually been found that jalapeno and cayenne peppers can raise your metabolism as much as 25% after eating! But the spices that are found in many spicy foods have many health benefits as well.
Curry’s is made out of many spices, but typically you will find a combination of turmeric, cinnamon, black pepper, allspice, chilli peppers, cumin, cloves, ginger, cayenne pepper – all of which have amazing health benefits that go along with their great taste! I will just mention a few:
Turmeric - the main ingredient in curry, has anti-inflammatory properties and can reduce symptoms of IBS (irritable bowel disorder) and rheumatoid arthritis. It is also an antioxidant and cancer fighter by inhibiting the growth of cancer cells.
Garlic – is an antioxidant and cancer fighter by destroys cancer cells.
Ginger - has long been known for its treatment of nausea and stomach irriation, but it also is a blood thinner and can help prevent blood clots.
Chili peppers – are high in Vitamin C and pro-vitamin A. Peppers are also a good source of most B vitamins. Increases metabolism.
Cumin – is a powerful immune booster and can fight off colds and flu. It can also aid in asthma relief and will encourage healthy hair and nail growth.
Cinnamon – is an antioxidant, can lower blood sugar, triglycerides, LDL, and total cholesterol in people with type 2 diabities and will aid with digestion.
Vegetable Curry with Rice
1 lg Onion, sliced
1 Green pepper, sliced
1 Red pepper, sliced
1 Cauliflower, broken into florets
1 Zucchini, sliced (optional)
2 tbsp curry paste
4 tsp Ginger, minced
6 cloves garlic, minced
4 tbsp curry powder
1 lime, zested and juiced
2 cans Coconut milk (regular or low fat – whatever your preference)
1 tbsp fresh mint (optional - basil)
Cut vegetables into strips. Sauté in curry paste (add additional vegetable oil if necessary). Add ginger, garlic and curry powder and heat though. Add lime and coconut milk and simmer till desired tenderness. When done, sprinkle with mint and serve with rice.
Enjoy,
Christine
Tuesday, May 12, 2009
Spicy Carrot Bran Muffins
Muffins can always be found in my kitchen at least once a week. I tend to make large batches and freeze them so that the kids can grab them in the morning, for an afternoon snack (or a midnight snack for the teenagers!) or for their lunch.
I make alot of different types, but a few seem to be the favorites - carrot being one of them.
Hope you enjoy - let me know how they turn out for you!
Spicy Carrot Bran Muffins
1 ½ cup Flour
1 ½ cup Natural bran
¼ cup Wheat germ
1 tsp Salt
1 tsp Cinnamon
½ tsp Nutmeg
2 Eggs
¼ cup Molasses
¼ cup Honey
¼ cup Vegetable oil (any type of shortening will do)
1 ½ cup Sour milk or Buttermilk
1 cup Carrot, grated
½ cup each raisins and/or walnuts (optional)
Combing dry ingredients and make a well in the center.
Mix wet ingredients and pour into well. Stir just to combine. Pour into muffin tins and bake at 400 for 12 – 14 minutes.
1 ½ cup Natural bran
¼ cup Wheat germ
1 tsp Salt
1 tsp Cinnamon
½ tsp Nutmeg
2 Eggs
¼ cup Molasses
¼ cup Honey
¼ cup Vegetable oil (any type of shortening will do)
1 ½ cup Sour milk or Buttermilk
1 cup Carrot, grated
½ cup each raisins and/or walnuts (optional)
Combing dry ingredients and make a well in the center.
Mix wet ingredients and pour into well. Stir just to combine. Pour into muffin tins and bake at 400 for 12 – 14 minutes.
Enjoy with a big cup of coffee for breakfast!
Christine
Thursday, May 7, 2009
Homemade Yogurt - Not as Scary as I Thought!
I kept on find posts about making your own yogurt and since I LOVE to cook and I LOVE to save money – I thought hey, I could totally make my own yogurt too!
So Tuesday I took the plunge and did it. It was way easier than I thought it would be. It may take hours to be done, but I put in maybe 5 minutes of effort (honest)! I decided to make the recipe from Nourishing Days that I could make in my crock pot, recommended from Lindsay at Passionate Homemaking, who promised that she had made it and it was as easy as 1, 2, 3. I also found a good recipe at The Frugal Girl, which I think looks good as well.
Wednesday morning I uncovered the yogurt that had been culturing away all night and put it in containers. I added strawberries to one container, blueberries to the other container, left one container plain, and put chocolate in the last container (which I then poured into plastic popsicle containers and froze to make yogurt pops for the kids). In my excitement for waiting for the yogurt to get cold, I even decided to make some cinnamon almond granola to sprinkle over top.
So afternoon snack time came and I tried some blueberry yogurt with granola – and it was good! Okay, normally I am not surprised when what I make turns out well (I am actually sort of amazed and grouchy when things don’t turn out like expected – not that I am a gourmet cook or anything, I just have high expectations of things always going well in the kitchen). But this was one recipe that I was leery about, random thoughts kept entering my head…what if it has spoiled and I put in my mouth…what if nothing happens and it just looks like milk…what actually is “live active cultures” and if I don’t know what it is then how do I know I got the right stuff…
The yogurt is not as creamy and thick as I would normally like, but the fact that it costs way less and I know exactly what I put into it (which I deem healthier) makes it taste all the better (yes Tyler I am that FRUGAL, which is not the same thing as cheap!!!)! This morning my eldest son made everyone smoothies with the plain yogurt – peanut butter and banana, his favorite. I think it sounds yucky, but all the kids like it and it was a good and healthy way to start their day.
I am still planning on fooling around with the recipe, like trying whole milk next time to see if it ends up thicker, and maybe making a fruit sauce to add that will add a bit more sweetness on top of some fresh fruit, my rhubarb will be growing soon so I will make sauce for my son Justin who is waiting (not so patiently) so that will also make a nice addition. We will see what I come up with, but if you have any recipes and ideas for me that you already do I would love to hear them!
There are a lot of benefits to making your own yogurt. Some store bought yogurts are heat-treated to increase shelf life, which kills the bacteria and its healthful attributes. Often flavoured yogurts often contain additional ingredients; as well as sugar and fruit, they may contain everything from artificial dyes to preservatives and sweeteners (natural or artificial), to ingredients that enhance flavour. Thickeners or stabilizers such as gelatin are commonly added to create a thicker texture and increase shelf life. While not harmful, thickeners and stabilizers are used instead of more nutritious (and costly) dairy ingredients such as milk powder, which can also thicken yogurt and increase its shelf life.
The health benefit for eating yogurt are abundant. Yogurt is a rich source of calcium, causing strong teeth and gums, further, the calcium works with the live cultures found in yogurt to increase absorption by the bones, which reduces the risk of developing osteoporosis. Calcium also encourages weight loss and weight maintenance. It is the active live cultures that give us such a powerful nutritional punch. These "live cultures" are the good bacteria our bodies need to fight infections and disease. Good bacteria has a lot of health benefits:
- Helps to keep your colon clean and free of wastes, reducing the risk of colon cancer.
- Aids in total digestive health.
- Prevents imbalances in the body’s yeast levels, preventing yeast infections.
- Help you to absorb the nutrients in other foods, further boosting your immune system.
Regardless of whether you buy or make, yogurt should be a staple in your diet. So here is the recipe so if you are brave, frugal and are Passionate about cooking you can give it a try!
Homemade Yogurt
Pour 2 L of milk in your slow cooker and put it on low. Heat on low for 2 ½ hours.
Unplug your slow cooker and let cool in the pot for 3 hours.
Remove between 1 – 2 cups of the warm milk and sir in ½ cup of yogurt with live active cultures (I found one at my local grocery store that was all natural with pro-biotic cultures). Mix well.
Put the mixture in the slow cooker and mix well.
Wrap the entire pot in a blanket or thick towels and let culture over night for 8 – 12 hours.
Store in jars in the fridge. The yogurt will take 6 – 8 hours to become cold and good to eat.
Enjoy!
Christine
So Tuesday I took the plunge and did it. It was way easier than I thought it would be. It may take hours to be done, but I put in maybe 5 minutes of effort (honest)! I decided to make the recipe from Nourishing Days that I could make in my crock pot, recommended from Lindsay at Passionate Homemaking, who promised that she had made it and it was as easy as 1, 2, 3. I also found a good recipe at The Frugal Girl, which I think looks good as well.
Wednesday morning I uncovered the yogurt that had been culturing away all night and put it in containers. I added strawberries to one container, blueberries to the other container, left one container plain, and put chocolate in the last container (which I then poured into plastic popsicle containers and froze to make yogurt pops for the kids). In my excitement for waiting for the yogurt to get cold, I even decided to make some cinnamon almond granola to sprinkle over top.
So afternoon snack time came and I tried some blueberry yogurt with granola – and it was good! Okay, normally I am not surprised when what I make turns out well (I am actually sort of amazed and grouchy when things don’t turn out like expected – not that I am a gourmet cook or anything, I just have high expectations of things always going well in the kitchen). But this was one recipe that I was leery about, random thoughts kept entering my head…what if it has spoiled and I put in my mouth…what if nothing happens and it just looks like milk…what actually is “live active cultures” and if I don’t know what it is then how do I know I got the right stuff…
The yogurt is not as creamy and thick as I would normally like, but the fact that it costs way less and I know exactly what I put into it (which I deem healthier) makes it taste all the better (yes Tyler I am that FRUGAL, which is not the same thing as cheap!!!)! This morning my eldest son made everyone smoothies with the plain yogurt – peanut butter and banana, his favorite. I think it sounds yucky, but all the kids like it and it was a good and healthy way to start their day.
I am still planning on fooling around with the recipe, like trying whole milk next time to see if it ends up thicker, and maybe making a fruit sauce to add that will add a bit more sweetness on top of some fresh fruit, my rhubarb will be growing soon so I will make sauce for my son Justin who is waiting (not so patiently) so that will also make a nice addition. We will see what I come up with, but if you have any recipes and ideas for me that you already do I would love to hear them!
There are a lot of benefits to making your own yogurt. Some store bought yogurts are heat-treated to increase shelf life, which kills the bacteria and its healthful attributes. Often flavoured yogurts often contain additional ingredients; as well as sugar and fruit, they may contain everything from artificial dyes to preservatives and sweeteners (natural or artificial), to ingredients that enhance flavour. Thickeners or stabilizers such as gelatin are commonly added to create a thicker texture and increase shelf life. While not harmful, thickeners and stabilizers are used instead of more nutritious (and costly) dairy ingredients such as milk powder, which can also thicken yogurt and increase its shelf life.
The health benefit for eating yogurt are abundant. Yogurt is a rich source of calcium, causing strong teeth and gums, further, the calcium works with the live cultures found in yogurt to increase absorption by the bones, which reduces the risk of developing osteoporosis. Calcium also encourages weight loss and weight maintenance. It is the active live cultures that give us such a powerful nutritional punch. These "live cultures" are the good bacteria our bodies need to fight infections and disease. Good bacteria has a lot of health benefits:
- Helps to keep your colon clean and free of wastes, reducing the risk of colon cancer.
- Aids in total digestive health.
- Prevents imbalances in the body’s yeast levels, preventing yeast infections.
- Help you to absorb the nutrients in other foods, further boosting your immune system.
Regardless of whether you buy or make, yogurt should be a staple in your diet. So here is the recipe so if you are brave, frugal and are Passionate about cooking you can give it a try!
Homemade Yogurt
Pour 2 L of milk in your slow cooker and put it on low. Heat on low for 2 ½ hours.
Unplug your slow cooker and let cool in the pot for 3 hours.
Remove between 1 – 2 cups of the warm milk and sir in ½ cup of yogurt with live active cultures (I found one at my local grocery store that was all natural with pro-biotic cultures). Mix well.
Put the mixture in the slow cooker and mix well.
Wrap the entire pot in a blanket or thick towels and let culture over night for 8 – 12 hours.
Store in jars in the fridge. The yogurt will take 6 – 8 hours to become cold and good to eat.
Enjoy!
Christine
Friday, May 1, 2009
You Are What You Eat???
Here are some interesting facts that I came across:
(It was in Uncle Johns Bathroom Reader - but hey, I picked it up one day to see why all the boys in my house liked the book so much. I have to say, it had some interesting facts as proven below).
Chicken McNuggets - the main ingredients in Chicken McNuggets is NOT chicken. a McNugget is actually made up of 38 ingredients, mostly chemicals and corn derivatives (56%!!!). One chemical found in a McNugget is (0.02%) is tertiary butylhydroquinone - which is actually a burtaane, also known as lighter fluid.
Cool Whip - Cool whip actually containes NO cream or milk, instead they use a combination of water, corn syrup, coconut oil and palm kerner oil!
Red Bull - An 8.5 oz can actually only has as much caffine as a regular cup of coffee - the "energy" comes from a stimulant known as taurine, which is naturally occurning in the bile of oxen (although you will be happy to know that today it is synthesized in labs).
Twinkies - One of the many chemicals that you can find in a Twinkie is ethylene oxide - another use for ethylene oxide? It was used in grenades durig the Vietnam war!
Magic Shell - You know those chocolate syrups that hardens into a thick cand shell when poured over icecream??? Ever wonder how it hardens? The effect comes from a combination of soybean oil and paraffin wax.
Makes you wonder what is in some of the other processed foods you eat eh???
Christine
(It was in Uncle Johns Bathroom Reader - but hey, I picked it up one day to see why all the boys in my house liked the book so much. I have to say, it had some interesting facts as proven below).
Chicken McNuggets - the main ingredients in Chicken McNuggets is NOT chicken. a McNugget is actually made up of 38 ingredients, mostly chemicals and corn derivatives (56%!!!). One chemical found in a McNugget is (0.02%) is tertiary butylhydroquinone - which is actually a burtaane, also known as lighter fluid.
Cool Whip - Cool whip actually containes NO cream or milk, instead they use a combination of water, corn syrup, coconut oil and palm kerner oil!
Red Bull - An 8.5 oz can actually only has as much caffine as a regular cup of coffee - the "energy" comes from a stimulant known as taurine, which is naturally occurning in the bile of oxen (although you will be happy to know that today it is synthesized in labs).
Twinkies - One of the many chemicals that you can find in a Twinkie is ethylene oxide - another use for ethylene oxide? It was used in grenades durig the Vietnam war!
Magic Shell - You know those chocolate syrups that hardens into a thick cand shell when poured over icecream??? Ever wonder how it hardens? The effect comes from a combination of soybean oil and paraffin wax.
Makes you wonder what is in some of the other processed foods you eat eh???
Christine
Thursday, April 30, 2009
Healthy Living
I am sure that, just like me, the health and nutrition of your family is important. In my family health, nutrition and active living is something that I am constantly striving to teach my children daily. Encouraging them in picking healthy choices whenever possible, such as whole wheat bread over white, or keeping the fridge stocked with lots of fruits and veggies for them to munch on and to grab when they are on the go, preparing foods ourselves instead of buying pre-packaged and take-out whenever possible, setting an example in maintaining an active lifestyle daily are just a few things I try to do.
Another thing that I try and do is take our favorite foods, the ones that are not necessarily very good for us, and try to alter the recipe to come up with “healthy alternatives”. Some of my recipes are flops (but often my kids are too kind to say so), but some are really great (and easy). For example, whenever I make meatloaf, meatballs, or hamburgers I use oatmeal instead of breadcrumbs. I will also throw in a handful of lentils or natural bran flakes, uping the fibre content significantly. My kids and husband can’t even tell the difference!
Breakfast is a big challenge in my home. None of us really like cold cereal, and none of us really want anything to heavy either. One of our favorite breakfast foods is pancakes. I have to admit I am the biggest culprit – pancakes are one of my all-time favorite foods! So in hopes of making this breakfast food pack a bit more of a healthy punch I made up an oatmeal bran pancake recipe (see recipe below), and instead of having a ton of syrup on them we use applesauce, bananas and homemade fruit sauce. If we need a bit of added sweetness, a touch of maple syrup or honey goes a long way.
If you have any tips, tricks or great recipes for healthy living I would love to hear them!
Oatmeal Bran Pancakes
1 cup Oatmeal
2 tbsp Natural Bran
1 cup Milk
2 cups Whole wheat flour
2 tbsp Sugar
2 tbsp Baking powder
1 tsp Salt
2 Eggs
2 tbsp Vegetable oil
2 cups Milk
The key to this pancake is to soak the oatmeal and bran in the milk for at least 10 minutes. While it is soaking, combine the dry ingredients in one bowl and wet ingredients in another bowl. Mix the eggs, oil and milk well, then add the oatmeal/bran mixture. Mix in the dry ingredients until well incorporated.
Drop batter by the spoonful onto a non-stick, hot pan. When bubbles appear and edges begin to dry, turn to brown other side.
Christine
Another thing that I try and do is take our favorite foods, the ones that are not necessarily very good for us, and try to alter the recipe to come up with “healthy alternatives”. Some of my recipes are flops (but often my kids are too kind to say so), but some are really great (and easy). For example, whenever I make meatloaf, meatballs, or hamburgers I use oatmeal instead of breadcrumbs. I will also throw in a handful of lentils or natural bran flakes, uping the fibre content significantly. My kids and husband can’t even tell the difference!
Breakfast is a big challenge in my home. None of us really like cold cereal, and none of us really want anything to heavy either. One of our favorite breakfast foods is pancakes. I have to admit I am the biggest culprit – pancakes are one of my all-time favorite foods! So in hopes of making this breakfast food pack a bit more of a healthy punch I made up an oatmeal bran pancake recipe (see recipe below), and instead of having a ton of syrup on them we use applesauce, bananas and homemade fruit sauce. If we need a bit of added sweetness, a touch of maple syrup or honey goes a long way.
If you have any tips, tricks or great recipes for healthy living I would love to hear them!
Oatmeal Bran Pancakes
1 cup Oatmeal
2 tbsp Natural Bran
1 cup Milk
2 cups Whole wheat flour
2 tbsp Sugar
2 tbsp Baking powder
1 tsp Salt
2 Eggs
2 tbsp Vegetable oil
2 cups Milk
The key to this pancake is to soak the oatmeal and bran in the milk for at least 10 minutes. While it is soaking, combine the dry ingredients in one bowl and wet ingredients in another bowl. Mix the eggs, oil and milk well, then add the oatmeal/bran mixture. Mix in the dry ingredients until well incorporated.
Drop batter by the spoonful onto a non-stick, hot pan. When bubbles appear and edges begin to dry, turn to brown other side.
Christine
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