Breakfast for dinner

Everyone loves this concept. Easy for adults- fun for kids! I took the opportunity to upgrade the breakfast by adding a few items I had already chopped in the refrigerator. I often say that if you have veggies chopped already it is so much easier to get them in the meal last-minute.

Soba noodles with Shitakes and Shrimp

Autumn Butternut Soup

Yet another soup was created in our home yesterday. This one with not as much flare as the coconut-lime one, but warming, buttery and smooth. It was rich in a way that warms you on a rainy day, but not too thick. This soup was very easy. I managed to whip it up as I was making my soba noodles with shitake and bok-choy. All together with a salad it was an amazing dinner- and yes, my kids at it.

Pumpkin muffins

I did it! I finally altered a baking recipe and it came out delicious- and healthy too! Most of you know by now that I don’t like to bake. I just cannot seem to leave the recipe as is, even if it does contain ingredients to my liking- and the end result is always disappointing. I have to bring snack to my son’s school on days I co-op, so I wanted to make pumpkin muffins. Of course, as usual, I did find a few recipes I liked, but did not have all of the ingredients. So, I based this recipe on one from Feeding the Whole Family by Cynthia Lair. I made several changes and the muffins came out fantastic- moist and not too sweet. Jasper gobbled up 3 for snack! They were small- and I felt he deserved it as he did make them with me.

Sessa from Maine has questions about organic

I have tried to educate myself on how to read a label on food items and what
different terms mean.  I know there is a difference between the “all
natural” label, the one that claims to be organic, (but only a certain
percentage of the ingredients are), and the USDA Organic label.  It still
gets a little confusing.  Also, if one can’t afford to buy organic exclusively, then which products would you recommend buying organic if you had to choose?  I think you mentioned that when you talked about apples at one
point.  There is just so much info and marketing that consumers are inundated with, it can be overwhelming.  A little help would be greatly appreciated. Also, buying local versus organic…which comes first?

Kale, shitake and tofu quiche

Quiche is one of those amazing dishes like quesadillas, pasta, and chili’s that I tend to throw in whatever veggies are left over, or what my youngest one won’t eat as a side. Shitakes and dinosaur kale are two of those vegetables that my oldest will devour- and my youngest will gag on! I still have hope, but for now this is one of the ways he will eat them- and a lot of them!

Swine Flu Update – Epidemic hysteria revisited

 

This is an article a local doctor wrote. I thought it was a very interesting and wanted to share it. It presents some things you may not read in the paper or see on television. I do believe we all deserve to hear different sides to this — especially from within the medical community so we are better prepared to make our choices as we navigate our way through this flu season.

98 to 99% of people diagnosed with the swine flu actually do not have it

Butternut squash soup with coconut milk and lime

 

This may be one of the best soups I have ever made. The lime brightens the soup which makes it very different from the traditional squash soups. I really love them all, but this one stands out in its complex flavors, but simple ingredients.

Butternut, apple and turnip soup

 

I grabbed a bunch of great things at the farmer’s market this weekend and this is what I made.

Grains

Great Grains

Whole grains are an essential part of a complete diet. For thousands of years, grains have been a primary component of most traditional diets. Barley, buckwheat, and rye were eaten in Europe, millet and rice in Asia, teff in Africa, quinoa and amaranth in South America, and maize and wheat in North America. When looking to traditional diets, we see how the body knew intuitively what it needed. Many, many years after first consuming grains, we are now hearing of the importance of whole grains. Eliminating grains from the diet can have negative consequences for many. Essential minerals, fats, proteins, vitamins, carbohydrates, and fiber are found in different ratios in a cross section of grains. Varying your grains will ensure you get a variety of nutrients to ensure good health. If you are unfamiliar with whole grains, go to your local health food store or a Whole Foods grocery and take a look at the varieties. Experiment! Try wild rice one day and barley the next. Discover the different textures and flavors. Only you can discover what feels good in your body. Most grains can be used in place of pasta or white rice.