Technically, the Real Food Challenge is drawing to a close. There are only a few days left. Hopefully, though, the spirit of the challenge will be carried with you as you incorporate healthier food choices into your lives.
Our challenge has gone rather well. In this month we have moved from prepackaged cracker and granola bar snacks to fruit, nuts, and popcorn snacks. Breakfasts, which have always consisted of mainly real foods, but heavily (at times) supplemented with prepackaged cereal, have moved toward real foods consistently. All this moves us one step further on the path of reducing our waste even more than we have already done.
It's been an otherwise crazy month here. I know, when is it not? But this month, there have been so many heavy decisions going on, injuries, visiting family, ... I'm looking forward to a time where I can breath an easy sigh of relief (and start exercising again). Don't get me wrong, the changes we are working on right now are very good changes. Stressful ones, nevertheless. Eating simple, real foods will greatly help out in the year to come.
There are a few things I would still like to learn how to make from scratch...
Refried beans - a big staple here! I have the beans and am ready to go. I just have to get into a rhythm with it.
Crackers - we really like crackers. I just don't like rolling things out with a rolling pin, so I've been putting this one off.
Granola or cereal bars - for a quick, healthy, on the go snack. I'm going to have to try these. They look like just what I'm looking for!
It's sunny and 28 degrees here. At least it's sunny. I've been so thankful for the sun lately!
Hope you all have a swell Monday.
Showing posts with label real food challenge. Show all posts
Showing posts with label real food challenge. Show all posts
Monday, March 28, 2011
Thursday, March 10, 2011
Real Food Challenge Update and My Blueberry Muffin Recipe
We're in the thick of the Real Foods Challenge, and we now have breakfast under control. I'll admit, I do like the convenience of prepackaged cereals for quick go-to breakfasts and snacks throughout the day. But, with a little planning and prep work, we've been managing breakfast very well.
This week, I made my whole grain Blueberry Muffins for breakfasts and snacks (recipe at the end of post).
Snacks are coming along. We've been snacking on popcorn, fresh or dried fruits, and nuts for the most part this month. We have relied on prepackaged granola and cereal bars, wheat crackers and organic cheesy crackers, and the occasional prepackaged fruit leather for snacks on the run. The fruit and nuts work well for snacks on the run, as does the popcorn in some cases. I would like to find a recipe for a healthy crunchy granola bar and maybe a sturdy cereal type bar. My kids love those.
I also bought a bag of organic pinto beans so I could try my hand at home made refried beans. I have been told they are easy to make. I believe it. The trick will be to figure out a way to store them so we can make quick cheese and bean quesadillas.
It's raining here again. Our backyard is one big mud puddle. I can't wait until the grass starts growing. Looks like rain for a couple more days.
Onto the recipe!! I make this recipe using agave nectar for sweetener. Agave nectar comes from the succulent Blue Agave plant similar to a cactus or a yucca plant. You can read a little bit about it here and here. Agave nectar has a low glycemic index and glycemic load, and thus does not spike your blood sugar the way regular table sugar does.
I have made this recipe with a variety of whole grains. Most often, I add a full cup of white flour. But sometimes, I make this recipe completely whole grain by substituting some other flours like amaranth, sweet brown rice flour, or even buckwheat flour.
Blueberry Muffins (makes about 24 muffins)
3 cups rolled oats
2 cups whole wheat flour
1 cup millet flour
1 cup white flour
1 1/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 1/2 cups soy milk (or your favorite milk)
1/2 cup canola oil or melted butter
3 eggs
1 cup agave nectar (or brown rice syrup)
2 cups fresh or frozen blueberries
Mix everything in a large bowl. Grease some muffin tins. Spoon batter into muffin tins. Bake at 375 degrees for about 20 minutes.
This week, I made my whole grain Blueberry Muffins for breakfasts and snacks (recipe at the end of post).
Snacks are coming along. We've been snacking on popcorn, fresh or dried fruits, and nuts for the most part this month. We have relied on prepackaged granola and cereal bars, wheat crackers and organic cheesy crackers, and the occasional prepackaged fruit leather for snacks on the run. The fruit and nuts work well for snacks on the run, as does the popcorn in some cases. I would like to find a recipe for a healthy crunchy granola bar and maybe a sturdy cereal type bar. My kids love those.
I also bought a bag of organic pinto beans so I could try my hand at home made refried beans. I have been told they are easy to make. I believe it. The trick will be to figure out a way to store them so we can make quick cheese and bean quesadillas.
It's raining here again. Our backyard is one big mud puddle. I can't wait until the grass starts growing. Looks like rain for a couple more days.
Onto the recipe!! I make this recipe using agave nectar for sweetener. Agave nectar comes from the succulent Blue Agave plant similar to a cactus or a yucca plant. You can read a little bit about it here and here. Agave nectar has a low glycemic index and glycemic load, and thus does not spike your blood sugar the way regular table sugar does.
I have made this recipe with a variety of whole grains. Most often, I add a full cup of white flour. But sometimes, I make this recipe completely whole grain by substituting some other flours like amaranth, sweet brown rice flour, or even buckwheat flour.
Blueberry Muffins (makes about 24 muffins)
3 cups rolled oats
2 cups whole wheat flour
1 cup millet flour
1 cup white flour
1 1/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 1/2 cups soy milk (or your favorite milk)
1/2 cup canola oil or melted butter
3 eggs
1 cup agave nectar (or brown rice syrup)
2 cups fresh or frozen blueberries
Mix everything in a large bowl. Grease some muffin tins. Spoon batter into muffin tins. Bake at 375 degrees for about 20 minutes.
Tuesday, March 1, 2011
The Real Food Challenge Kick-off - Breakfast
Happy March first everyone. Today is the first day of the Real Food Challenge hosted by Not Dabbling In Normal. Although we've been eating mostly whole organic foods for quite some time now, there are some things I would like to do to eliminate some processed and prepackaged foods from our household.
It's really mind boggling to think about all the things in our lives that are processed and prepackaged. It's not hard to spot them when you look in your kitchen. Although some of them can be healthy alternatives/additions to our diets, some of them are just plain junk. In addition to avoiding food that comes from countless miles away, you can save precious environmental resources simply by reducing the number of prepackaged foods you purchase. Especially the individually packaged items like granola bars and fruit leathers.
So, as it stands, my goals are these:
- to work on eliminating already prepared snack foods, breakfast foods (like boxed cereals), quick comfort foods (boxed mac-n-cheese), and just easy-to-use prepackaged foods (packaged pastas).
- to create a growing plan for those veggies for which we still rely on far away sources to obtain.
- to see if we can source some staples we don't grow from local sources.
As we work towards lifestyle changes, it's important to take small, achievable steps towards our larger goals. This way, we can feel a sense of accomplishment without feeling overwhelmed. Small steps are easier to absorb and assimilate into our lifestyles. They are often the changes that become permanent. We, as a couple, then as a family, did not get to where we are overnight. It involved years of reading, thought, decision making, research, discussion, incorporation, ... We continue to learn and make changes that will lead us to a more sustainable lifestyle. One that we can feel comfortable with. One that impacts our fragile planet the least.
So let's start out on a good note. Breakfast! The most important meal of the day. I love breakfast. And, although in tomato season, I definitely get stuck in the tomato toast rut (happily stuck, that is), I do like a good and varied breakfast. What options do we have other than the standard breakfast cereal? Well, I'm glad you asked. Here are some ideas I like to use for breakfasts (recipes for some to come in the days ahead):
muesli or granola with home made yogurt
breakfast frittatas
peek-a-boo eggs
fruit smoothies (from fresh or local frozen)
tofu potato cakes
home made muffins
home made quick breads
good old-fashioned toast (with home made bread)
eggs poached in our canned tomato puree (super tasty!!)
oatmeal with local syrup and local frozen fruits
hot cereal made from local grains (similar to cream of wheat)
apple crisps or fruit cobblers
breakfast burritos
breakfast strombolis
Some of these things can be made the night before for quicker breakfasts. Some of them take a bit of prep in the mornings. Last winter I made a batch of quick cooking oatmeal "packets" for my kids to make on their own. I used the basic recipe from this site, but eliminated the salt. I added some extras according to what my kids would like - cinnamon dried apple, raisin nut, coconut... I store them in used paper bowls with lids from a local restaurant. In the next couple of days, I will be making these packets again for fast breakfasts and snacks. Munch can boil water and help her brother and sister prepare the packets.
What do you like to eat for breakfast?!
It's really mind boggling to think about all the things in our lives that are processed and prepackaged. It's not hard to spot them when you look in your kitchen. Although some of them can be healthy alternatives/additions to our diets, some of them are just plain junk. In addition to avoiding food that comes from countless miles away, you can save precious environmental resources simply by reducing the number of prepackaged foods you purchase. Especially the individually packaged items like granola bars and fruit leathers.
So, as it stands, my goals are these:
- to work on eliminating already prepared snack foods, breakfast foods (like boxed cereals), quick comfort foods (boxed mac-n-cheese), and just easy-to-use prepackaged foods (packaged pastas).
- to create a growing plan for those veggies for which we still rely on far away sources to obtain.
- to see if we can source some staples we don't grow from local sources.
As we work towards lifestyle changes, it's important to take small, achievable steps towards our larger goals. This way, we can feel a sense of accomplishment without feeling overwhelmed. Small steps are easier to absorb and assimilate into our lifestyles. They are often the changes that become permanent. We, as a couple, then as a family, did not get to where we are overnight. It involved years of reading, thought, decision making, research, discussion, incorporation, ... We continue to learn and make changes that will lead us to a more sustainable lifestyle. One that we can feel comfortable with. One that impacts our fragile planet the least.
So let's start out on a good note. Breakfast! The most important meal of the day. I love breakfast. And, although in tomato season, I definitely get stuck in the tomato toast rut (happily stuck, that is), I do like a good and varied breakfast. What options do we have other than the standard breakfast cereal? Well, I'm glad you asked. Here are some ideas I like to use for breakfasts (recipes for some to come in the days ahead):
muesli or granola with home made yogurt
breakfast frittatas
peek-a-boo eggs
fruit smoothies (from fresh or local frozen)
tofu potato cakes
home made muffins
home made quick breads
good old-fashioned toast (with home made bread)
eggs poached in our canned tomato puree (super tasty!!)
oatmeal with local syrup and local frozen fruits
hot cereal made from local grains (similar to cream of wheat)
apple crisps or fruit cobblers
breakfast burritos
breakfast strombolis
Some of these things can be made the night before for quicker breakfasts. Some of them take a bit of prep in the mornings. Last winter I made a batch of quick cooking oatmeal "packets" for my kids to make on their own. I used the basic recipe from this site, but eliminated the salt. I added some extras according to what my kids would like - cinnamon dried apple, raisin nut, coconut... I store them in used paper bowls with lids from a local restaurant. In the next couple of days, I will be making these packets again for fast breakfasts and snacks. Munch can boil water and help her brother and sister prepare the packets.
What do you like to eat for breakfast?!
Tuesday, February 22, 2011
The Real Food Challenge
Hey there. It's certainly been a little while. We've been busy around here. This past weekend was the OEFFA (Ohio Ecological Food and Farming Association) conference down near Columbus, OH. We had a great time, and learned a lot of things!!! Among the things I learned about and would like to try are growing celery and mushrooms. More on those later, as I get set up to do so.
If you have never been to a conference similar to the OEFFA conference, I highly recommend it. It's a wonderful mix of experts and learners (some who are both). A place where there are like minded people all around you! Everyone there knows the term organic and what it means. Everyone there is somehow focused on some part of sustainability. When you are there, you can feel that energy pulsing. It's comfortable. It's informative. It's fun.
Coming off of such a great weekend makes it a little easier to be totally gung-ho for Not Dabbling In Normal's Real Food Challenge!!
I came into the blog reading game a bit too late to join last year. This year, we are going to participate. It's true - we eat a lot of whole foods already, but we rely on some prepackaged foods for quick snacks (crackers mainly) and to indulge our nostalgic cravings (mac-n-cheese from a box - organic - but still prepackaged!).
I have several goals I'm hoping to achieve, or move closer to achieving, by joining the challenge. First, I would like to eliminate, as much as possible without making myself more crazy than I already am, the prepackaged foods we eat, but could easily find alternatives for. Looking around my kitchen and storage places, those include but are not necessarily limited to:
crackers - always organic whole grain, but processed and coming from far afield
mac-n-cheese - always organic, always white pasta, definitely from who knows where
pasta - always organic, always white, always imported (this one is going to be a major challenge...)
Another prepackaged item we use very regularly are organic sprouted wheat tortillas. I'm not yet ready to give those up and start making my own. Remember the part about not making myself crazy? This would fall into that category. Someday, when the kids are a bit older and more self sufficient, I may take this one on. But not now. Cheating, you say? Nope. The beauty of the Real Food Challenge is to embrace it and make it your own. Figure out the goals that are achievable for you and your family, and make them work. The sprouted tortillas I buy are whole grain and healthy. They make my life much easier for quick quesadillas or hummus wraps.
Speaking of quesadillas, another prepackaged item we frequently use are refried beans. I'm not sure whether or not I can include these on my list to eliminate. I certainly would love to. But maybe not quite yet.
My second goal in joining the challenge is to pull more things into our lives from local sources. Since March is the perfect time to really start digging into your garden design and ideas, I'm going to use this challenge to figure out ways to grow more of the things we love, or source them locally. As I mentioned above, celery and mushrooms fall into that category. Carrots were already on my list of things to grow more. And lettuce/greens are on my list for figuring out a better winter plan.
In addition to the tortillas, there are some things that I'm not going to give up.
Chocolate - there is NO WAY on this green earth that I am willing to sacrifice chocolate!!!!! Chocolate will stay. Although, I may try to eat less, I already always buy organic and I get fair trade organic whenever possible.
Coffee and black teas - Ditto above for my caffeine fix. We grow or collect all of our herbal teas.
Spices - Here, I'm talking of cinnamon and curry, corriander and cumin, turmeric and allspice and the like. As far as herbs go, we grow what we use on those.
Olives - we don't use very many olives, but we do indulge sometimes.
Tomato paste - I've not successfully figured out how to make a suitable paste.
Condiments, vinegars, and oils - Someday I will make our ketchup. This year will (if all goes the way we would like it) will not be the year to do so. But it's on the list. I will continue to buy mustard, vinegars, and oils. Organic, of course.
There are probably things I'm not thinking of at the moment. I'll figure those out as I go along. So, in a nutshell, I'm going to work on eliminating those packaged products I think are unnecessary in so many ways, finding healthy local alternatives. And, I'm going to work on my growing plan to ensure that the local thing will be easier for next year.
If you are interested in the Real Food Challenge, visit NDIN for more information. There is a whole list of resources in the sidebar. I'll be posting updates here on our progress - successes and pains.
If you have never been to a conference similar to the OEFFA conference, I highly recommend it. It's a wonderful mix of experts and learners (some who are both). A place where there are like minded people all around you! Everyone there knows the term organic and what it means. Everyone there is somehow focused on some part of sustainability. When you are there, you can feel that energy pulsing. It's comfortable. It's informative. It's fun.
Coming off of such a great weekend makes it a little easier to be totally gung-ho for Not Dabbling In Normal's Real Food Challenge!!
I came into the blog reading game a bit too late to join last year. This year, we are going to participate. It's true - we eat a lot of whole foods already, but we rely on some prepackaged foods for quick snacks (crackers mainly) and to indulge our nostalgic cravings (mac-n-cheese from a box - organic - but still prepackaged!).
I have several goals I'm hoping to achieve, or move closer to achieving, by joining the challenge. First, I would like to eliminate, as much as possible without making myself more crazy than I already am, the prepackaged foods we eat, but could easily find alternatives for. Looking around my kitchen and storage places, those include but are not necessarily limited to:
crackers - always organic whole grain, but processed and coming from far afield
mac-n-cheese - always organic, always white pasta, definitely from who knows where
pasta - always organic, always white, always imported (this one is going to be a major challenge...)
Another prepackaged item we use very regularly are organic sprouted wheat tortillas. I'm not yet ready to give those up and start making my own. Remember the part about not making myself crazy? This would fall into that category. Someday, when the kids are a bit older and more self sufficient, I may take this one on. But not now. Cheating, you say? Nope. The beauty of the Real Food Challenge is to embrace it and make it your own. Figure out the goals that are achievable for you and your family, and make them work. The sprouted tortillas I buy are whole grain and healthy. They make my life much easier for quick quesadillas or hummus wraps.
Speaking of quesadillas, another prepackaged item we frequently use are refried beans. I'm not sure whether or not I can include these on my list to eliminate. I certainly would love to. But maybe not quite yet.
My second goal in joining the challenge is to pull more things into our lives from local sources. Since March is the perfect time to really start digging into your garden design and ideas, I'm going to use this challenge to figure out ways to grow more of the things we love, or source them locally. As I mentioned above, celery and mushrooms fall into that category. Carrots were already on my list of things to grow more. And lettuce/greens are on my list for figuring out a better winter plan.
In addition to the tortillas, there are some things that I'm not going to give up.
Chocolate - there is NO WAY on this green earth that I am willing to sacrifice chocolate!!!!! Chocolate will stay. Although, I may try to eat less, I already always buy organic and I get fair trade organic whenever possible.
Coffee and black teas - Ditto above for my caffeine fix. We grow or collect all of our herbal teas.
Spices - Here, I'm talking of cinnamon and curry, corriander and cumin, turmeric and allspice and the like. As far as herbs go, we grow what we use on those.
Olives - we don't use very many olives, but we do indulge sometimes.
Tomato paste - I've not successfully figured out how to make a suitable paste.
Condiments, vinegars, and oils - Someday I will make our ketchup. This year will (if all goes the way we would like it) will not be the year to do so. But it's on the list. I will continue to buy mustard, vinegars, and oils. Organic, of course.
There are probably things I'm not thinking of at the moment. I'll figure those out as I go along. So, in a nutshell, I'm going to work on eliminating those packaged products I think are unnecessary in so many ways, finding healthy local alternatives. And, I'm going to work on my growing plan to ensure that the local thing will be easier for next year.
If you are interested in the Real Food Challenge, visit NDIN for more information. There is a whole list of resources in the sidebar. I'll be posting updates here on our progress - successes and pains.
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