This is another recipe where you can use a lot of in-season ingredients from the farmer’s market. Once assembled, these veggie burgers do freeze well.
Archives for May 2010
When I get around to making these breadcrumbs I usually make a big batch and store the leftovers in an airtight container in the freezer. This way, it isn’t such a pain when a recipe calls for breadcrumbs.
We made it through the first three days, but there is still a LONG way to go! The day after we kicked off our 100 Days of Real Food we were set to host a little party for the neighborhood kids (and their parents). Since it was a field day type event focused on the kids I also provided all of the “kid food”, too. I certainly didn’t want my children to have to eat anything special or different so this meant that all 16 kids (little did they know) would be eating by our new rules! I know I’ve said this before, but I must say it again…thank you popcorn for being a 100% whole-grain! Popcorn is tasty and fun – especially when served in individual little popcorn bags (which I found at World Market). In addition to the popcorn we cut up a big watermelon, which disappeared quite fast. For the main course I knew I wanted to serve hot dogs, but of course they couldn’t be just any hot dogs. I managed to find a local farm that makes hot dogs out of decent cuts of pork and beef, which we picked up at the Charlotte Farmer’s Market. I also special ordered two dozen honey whole-wheat hot dog buns from Great Harvest Bread Company. This was definitely the first time I had ever special ordered anything food related for a bunch of kids….but you gotta do what you gotta do!
We invite you to read along and hopefully join in by taking the 10-day pledge as our family of four begins our 100 Days of Real Food journey. Our hope is that if we – a family that does not live on a farm, has two young children, and a husband that travels frequently – can go 100 long days without eating a single ounce of processed food then you will consider taking our 10 Days of Real Food pledge. To make our boundaries clear we have set some ground rules. If we can do it for 100 days, then I am absolutely convinced that anyone can do it for only 10 days! And in case you need some more convincing, check out our list of 10 reasons to cut out processed food. Even though we first began our personal mission to cut out processed foods a few months ago, I estimate that we only went about 85 or 90% of the way. This initial change was an extremely big transition for us, and I imagine that going the extra 10 to 15% of the way is not going to be easy either. The biggest challenge of all may very well be getting our 3 and 5-yr-old children (who will be faced with day camps, playdates and birthday parties this summer) to go all the way without having any slip-ups! Hopefully it will help that we plan to reward them with a fun day at Carowinds Amusement park when the 100-day pledge is over. But before we get started, I would like to reminisce for a moment about what each of us will miss the most…
Have you ever tried homemade flour tortillas before? Let me just say that the taste and texture is far superior to those that come in a plastic bag at the grocery store. Those at the store honestly don’t even deserve to be called tortillas compared to the real thing. And luckily, the tastiness of homemade tortillas justifies the effort it takes to make them. Up until now almost all the recipes I have posted have been easy to make, but I must admit that this one is definitely an exception to the rule. I will also say that I actually tried a couple of different methods for making tortillas and this is the easy (easier) version. Please trust me when I tell you…it is worth it!
Here is yet another winter vegetable that I’ve never thought of fondly…collard greens. In all seriousness, I felt the same way about collard greens as I did about kale. I had never tried it before our switch to real food, and I certainly didn’t have any plans to run out and buy any. However, once I started to understand the importance of eating locally grown foods that are in season, my views changed. So I set out to find a way to make collard greens into a tasty dish that didn’t take all day long to cook (it only takes about 25 – 30 min). This recipe is also a perfect example of flavoring your meal with meat rather than having meat as the main course. You could pair it with some baked sweet potatoes and whole-wheat biscuits to make one delicious, filling and healthy meal. I do want to preface this recipe though by saying that my children have been accepting of most of what I have posted so far, but as you can imagine this unfortunately is not one of them!
If you have been working hard to cut out processed foods and start eating organically and/or locally grown foods, does that mean you can still eat meat? The answer is…sometimes. According to Michael Pollan: There are literally scores of studies demonstrating that a diet rich in vegetables and fruits reduces the risk of dying from all the Western diseases. In countries where people eat a pound or more of fruits and vegetables a day, the rate of cancer is half what it is in the United States. We also know that vegetarians are less susceptible to most of the Western diseases, and as a consequence live longer than the rest of us. So becoming a vegetarian doesn’t exactly fit into your lifestyle? Not to worry, because you can still reap the same health benefits as a vegetarian if
Yet another tasty, healthy, flexible, and easy recipe to add to your files (no expensive juicer required)! These smoothies are a great addition to any breakfast or lunch, and leftovers stored in the fridge are surprisingly good the next day. The best thing about this recipe (probably thanks to the fact that a smoothie looks just like a milkshake) is that both of my daughters love them, and my pickier child ends up consuming fruits and vegetables that she would not normally eat. I had been making these for a while when one day I added the spinach, and it barely changed the taste. I was so excited that I could easily get everyone (including me) to eat some fresh, raw spinach!
Hopefully by now, especially if you have been paying attention to this blog, you are reading food labels before buying anything from the grocery store. And as a reminder, the section of the label that you should be reading is the “ingredients” …I am not talking about the nutrition facts! One of my favorite guidelines or “food rules” from Michael Pollan is to “avoid food products that contain more than five ingredients.” How easy is that? Well, it is pretty easy although there are a few exceptions to consider.
Oh muffins, how do I love thee? Let me count the ways… First, you can serve these muffins as part of breakfast, lunch, or just by themselves as a snack. Second, they really are easy to make and with so many possibilities of what you can add to the muffin batter I am certain you will find a combination that you (and your kids) will love. Third, my kids scarf down their beloved customized versions, and I feel good about what they are eating. And last but not least, they freeze beautifully!!
I recently gave my 5-year-old a little pop quiz about eggs, and I am proud to say she passed with flying colors. Why don’t you give it a shot too? Okay, see the picture of the raw eggs on the right. Which one is different? I hope you picked the same one that she did…the one that is obviously more yellow and less orange in color than the rest (on the right-hand side of the bowl). Believe it or not, all of these eggs are organic. The yellow one that is different (and coincidentally not as nutritious) just happens to be an organic egg from the grocery store instead of one from the farmer’s market like the other three.