I have to lay off the research every once in a while because I start to get that tight chest feeling. The feeling that overwhelms me and renders me faithless in the world of food. I have to step back and realize that this world is messed up and that I do have to live in it, just in a modified way. A way that is the best that I can which means that it will never be perfect and that somehow the miraculous body will still function in. I have stepped back a bit and have not been keeping up with my Dr. Mercola and Dr. Weil emails. My friend Terri informed me yesterday of the new alarming research that just came out. My jaw dropped. I started to check it out. Seriously disgusted. Please, read her blog , linked at the right under Terri Hirning.
In a nut shell....High Fructose Corn Syrup. It is one of my absolute NO's to have in the house. It is in almost everything commercial; syrup, ketchup, yogurt. But, that is old news. The new news is that out of the 55 products tested containing HFCS, at least a third showed traceable amounts of mercury! Mercury believed to come from the refining process of corn syrup. MERCURY! Do you even know how bad that is? Mercury surrounds the brain. It is very hard to get out of the body and it does so much damage. A good majority of children on the autism spectrum have loads of it in their body. It is in vaccines which give them such a bad rap. It is also in the flu vaccine, a big reason why I am so opposed to them. But, if it is in a huge amount of products that kids are consuming in huge quantities daily, snacking on like there is no tomorrow, we are seriously in trouble. The amount of children with ADD and ADHD and autism , not to mention all of the other issues is skyrocketing. If we truly understand what is in our food, we can understand why we are so messed up in this world. But, the world will just tell you to take a pill and cover it up.
Moms, I beg you. Read the article attached to Terri's blog. Please, please stop buying junk with high fructose corn syrup, partially hydrogenated oils and other preservatives and artificial flavorings that you can't even pronounce. We need to get back to the real food. The naked food. There are products out there. If you can't find them, make it yourself. Our job is to help our children. To keep them safe and allow them to be healthy and smart. You need to take food seriously. Clean out your pantry. Keep it naked. Keep it real. Nothing artificial. Nothing blue. It does matter. What will be next? There is already melamine in products coming from China, now mercury in our food here. That is only what we know. Think about what we don't. Seriously disgusted.
Thursday, January 29, 2009
Wednesday, January 28, 2009
A Coughless Night....
Long before I became a student of the Essential Oils, I found the Vick's Baby Rub for the little stuffy nosed kids during the night. It opens them up and helps them sleep just a little better during those rough nights. I am sure many of you have tried this and have a little jar in your medicine cabinet. Since I started with oils, I am a fan of the eucalyptus, lavender and Exchange oil to help. I haven't touched this little jar since. But...I received an email from a friend the other day talking about the vapor rub for coughs. It just so happened that Tate started coughing that day. The email said to rub the vapor rub on the souls of the feet and then put socks on. It will knock the cough out. It works with my oils, but, for the sake of my readers who don't prescribe to the oils, I thought I would take it upon myself to be the test case.
I put it on when Tate was sleeping and already coughing. I massaged it into the balls of his feet, the chest reflexology point for 5 minutes or so. I put on the socks and left the room. Within minutes, he no longer coughed and did not cough for the entire night. I did so the next night and not a cough in site as soon as it was applied. As you probably know, cough medicine is not only horrible for you but doesn't work for kids anyways. This is such a better way to go!
So, what is in this vapor rub? Eucalyptus oil, lavender, coconut oil. It is the poor girls essential oil kit. I don't like that it has a petroleum oil base but at least it is on the feet and not in the mouth. I will still use my pure oils but for those of you who aren't going that route, I have tried it out. It works! It is cheap. Thanks, Mary Ann for the tip!
Friday, January 23, 2009
Garden Talk and Too much Brocolli.....
As I look out upon my beautiful garden, I can't help but reminisce about the old Saturday Night Live skit "Choppin' Broccoli". It may have something to do with the fact that I have 16 heads of broccoli all matured at the same time. Broccoli flowers if not picked quickly and doesn't save too well, so, it is broccoli everything for the next two weeks. My kids can't wait! Here is today's harvest alone:
I have to get a bit creative in using all of this broccoli as steamed broccoli can only be taken in so much quantity. It is time to pull out the recipe's and disguise it 14 different ways. If you are in the same boat I am in, here is last nights yummy little dish that 5 out of 6 consumers really loved.
No, this is not baby food or guacamole, broccoli style, it is Broccoli pesto, just right for a pizza. I make several batches and freeze it for pasta, dips and pizza sauces. It is so easy and so nutritious. You really would never know that it is broccoli.
The finished product. Not such a great picture but definitely great taste. I cheated and used the multi grain crust from fresh and easy, delicious and healthy all for a low price of $1.24. I had some pre-grilled chicken in the freezer, chopped some red peppers, added some mozzarella and feta and delish! If you are so bold as to try this recipe out , here you go. Quick and Easy! And.... just a little note.... for those of you who do NOT have a garden, planting season is coming up, end of February so get with it! I have planted in small pots, grow boxes and anywhere I had space. We need to be self reliant and grow something for ourselves. It tastes great and is so much better for you, especially when you don't let the pest control company spray. There, enough said. Enjoy!
Broccoli Pesto
(I believe this is from Chef Brad?)
(I believe this is from Chef Brad?)
1 stalk steamed fresh broccoli
1 /2 cloves minced garlic
1/4 cup grated Parmesan Romano cheese
1/4 cup pine nuts
salt and pepper to taste
1/2 to 1 tsp crushed red pepper
1/4 cup olive oil
Process all ingredients except oil in blender or food processor. Add oil slowly until well blended and absorbed.
* I usually leave mine a little bit more chunky but my broccoli in this batch was steamed way too much, still great taste just more pureed.
1 /2 cloves minced garlic
1/4 cup grated Parmesan Romano cheese
1/4 cup pine nuts
salt and pepper to taste
1/2 to 1 tsp crushed red pepper
1/4 cup olive oil
Process all ingredients except oil in blender or food processor. Add oil slowly until well blended and absorbed.
* I usually leave mine a little bit more chunky but my broccoli in this batch was steamed way too much, still great taste just more pureed.
Tuesday, January 20, 2009
More than wheat.....
Most of us when you hear the word "Whole Grain" think of whole wheat. The truth is, whole grain is so much more than wheat but in America, that is usually as far as it goes. Unfortunately, wheat is hard to digest for many people and is becoming more and more of an allergen. There are so many more wonderful grains out there that are so packed with nutrition. I have blogged about a few of them but I want to share a few of my favorites with you. Having these on hand makes it real easy to add a scoop here or there to your wheat as you grind it. It is great for variety and for nutrition. It adds a new taste to your bread and breakfast dishes and is a great alternative for those sensitive to wheat. Here is a look at my top 6.
Millet: One of the only alkaline grains. When your body is sick, it is a sign that your body is too acidic. Millet will help in the process of rebuilding your cells. It is very easy to digest and is one of the most completely balanced of all grains. It is rich in vitamins and minerals, lecithin and amino acids. It is great also cooked like rice and served with a little honey, especially when you are sick. It has a very mild taste so can be used in many dishes and breads.
Quinoa: Of all grains, quinoa is the most nutritious. It has a very high level of lysine, an amino acid deficient in many other grains. Quinoa can help protect us from our radioactive environment. It is used as a medicine in the Andes and is a high endurance food. It is also to cook up and use in salads and soups.
Spelt: This grain is high in gluten so it can be exchanged completely for wheat. It is more easily digested than wheat and is 60% higher in protein than wheat. It is high in B vitamins, iron, potassium , magnesium and fiber. I am not sure why, but using spelt flour for waffles makes them twice as fluffy!
Kamut: This is a high energy grain valued by athletes. It can also be used interchangeably with wheat. It has 30% more protein than wheat and rich in Vitamin E.
Amaranth: Contains high quality protein, fiber, iron and vitamin C. A very small grain with a bit of a strong taste so use lightly.
Teff: This grain makes up 2/3 of the diet in Ethiopia. It is high in calcium, phosphorus, iron and thiamine. Even those who have so little food in Ethiopia are usually very rarely anemic because of the iron content.
Grains can be found in bulk bins at sprouts and other health stores but I like to buy mine from Azure Standard, Bulk Grains or Preparing Wisely.
Pick a grain and try something new!
Sunday, January 18, 2009
90 days to 90 meals...... Meal #2 and #3
In continuing the 90 days of 90 meals theme, here are the next two meals for the month, or....come up with your own. I want a little more variety so I will add a few more so I can have 15 meals x 6 instead of 9 meals x 10, but here is a good and easy place to start. After I get these done, I will add another 15 meals for another 90 days, etc. These meals are very basic. Little amounts of ingredients, little cook time.These meals are meant as a starting point. If you ever need to rely on these as meals, they will provide. If we need to use these but can supplement other items like fresh produce, meat, etc, then these are a great platform for doing so. When rotating these items, I will add more but it is nice to know that if push comes to shove, I have the basics of a meal. Here are the next two menus:
Black Beans: I keep dry beans and also beans in cans in case of power issues.
2 cans of beans per meal.
Spanish Rice:
2 T. oil
2 C. long grain rice
1 (8 oz) can tomato sauce
1 tsp minced garlic or 1/2 tsp garlic powder
1/4 tsp salt
1 tsp black pepper
1 tsp ground cumin
4 cups water
In medium sauce pan, heat vegetable oil over medium heat. Brown the rice in the oil until there is a golden texture, stirring frequently. Reduce heat to low and stir in tomato sauce, garlic, salt, pepper and cumin. Stir in water. Cover and cook for about 20 min.
Tortillas:
recipe swiped off my new favorite blog "Hey good lookin' whatcha got cookin"
(Thanks, Kara) Check out her link to the right for more great recipes!
1 1/2 cup white flour
1 c. whole grain flour
Place flours, fat and seasoning(s) into mixing bowl. Cut in shortening with wire whips. Change to dough hook, start mixer and add water until dough pulls together. Add more white flour if dough is too wet. Let dough rest for 15 minutes. Divide into 12 equal pieces and shape into rounds. Roll out each round with plenty of flour or press in a tortilla press. Cook 45 seconds each side on high heat (450 degrees). Use a nice pan that holds heat so that you don't have to wait for it to come back up to temperature between cooking each one. Wrap in towel to keep warm and moist. Of coarse you can make any size you'd like, just make sure your pan is the right size to accommodate. Can make by hand if needed.
***I try to keep several bags of chips on hand and salsa. Most chips have a 2-3 month shelf life. I also have jarred jalapeno's and chipolte peppers to spice this dish up.
Meal # 2:
Whole Wheat Tortillas with Black Beans and Spanish Rice
Black Beans: I keep dry beans and also beans in cans in case of power issues.
2 cans of beans per meal.
Spanish Rice:
2 T. oil
2 C. long grain rice
1 (8 oz) can tomato sauce
1 tsp minced garlic or 1/2 tsp garlic powder
1/4 tsp salt
1 tsp black pepper
1 tsp ground cumin
4 cups water
In medium sauce pan, heat vegetable oil over medium heat. Brown the rice in the oil until there is a golden texture, stirring frequently. Reduce heat to low and stir in tomato sauce, garlic, salt, pepper and cumin. Stir in water. Cover and cook for about 20 min.
Tortillas:
recipe swiped off my new favorite blog "Hey good lookin' whatcha got cookin"
(Thanks, Kara) Check out her link to the right for more great recipes!
1 1/2 cup white flour
1 c. whole grain flour
1/3 cup Spectrum shortening, or whatever you have
1 tsp. salt
1 tsp. chili powder or cumin (opt.)
1 cup hot water
1 tsp. salt
1 tsp. chili powder or cumin (opt.)
1 cup hot water
Place flours, fat and seasoning(s) into mixing bowl. Cut in shortening with wire whips. Change to dough hook, start mixer and add water until dough pulls together. Add more white flour if dough is too wet. Let dough rest for 15 minutes. Divide into 12 equal pieces and shape into rounds. Roll out each round with plenty of flour or press in a tortilla press. Cook 45 seconds each side on high heat (450 degrees). Use a nice pan that holds heat so that you don't have to wait for it to come back up to temperature between cooking each one. Wrap in towel to keep warm and moist. Of coarse you can make any size you'd like, just make sure your pan is the right size to accommodate. Can make by hand if needed.
***I try to keep several bags of chips on hand and salsa. Most chips have a 2-3 month shelf life. I also have jarred jalapeno's and chipolte peppers to spice this dish up.
Meal # 2:
Marinara Sauce with Angel Hair pasta and Bread Sticks
1 jar of your favorite marinara sauce
1 bag of favorite pasta
Bread Sticks:
2 cups flour, white or half and half
1 1/2 tsp salt
1 1/2 T. olive oil
1 Tb. Sugar
1 1/2 tsp dry yeast
1 egg yolk or half of dried egg
3/4 cup warm water
Place warm water, yeast and sugar in bowl. Let stand 10 minutes until yeast is bubbly.
Add olive oil and egg yolk and mix. Add 1 1/2 cups flour and salt. Mix and then add more flour as needed until still a little sticky but easy to handle.Knead for 6 minutes. Let rise until double. Roll out and cut into 12 pieces, then into 24 pieces. Roll into 8 inch sticks and place on baking sheet. Brush with egg white if available. Sprinkle with salt if desired. Baked for 15-20 minutes or until golden brown at 350.
This is a super basic recipe, nothing fancy but real easy to make and minimal ingredients. If anyone is needing to add dried eggs to their storage, see the link for
Preparing Wisely to the right. She has a large can, 78 eggs worth for $23. (I think)
Now.....Times this all by 10 and here you go!
1 jar of your favorite marinara sauce
1 bag of favorite pasta
Bread Sticks:
2 cups flour, white or half and half
1 1/2 tsp salt
1 1/2 T. olive oil
1 Tb. Sugar
1 1/2 tsp dry yeast
1 egg yolk or half of dried egg
3/4 cup warm water
Place warm water, yeast and sugar in bowl. Let stand 10 minutes until yeast is bubbly.
Add olive oil and egg yolk and mix. Add 1 1/2 cups flour and salt. Mix and then add more flour as needed until still a little sticky but easy to handle.Knead for 6 minutes. Let rise until double. Roll out and cut into 12 pieces, then into 24 pieces. Roll into 8 inch sticks and place on baking sheet. Brush with egg white if available. Sprinkle with salt if desired. Baked for 15-20 minutes or until golden brown at 350.
This is a super basic recipe, nothing fancy but real easy to make and minimal ingredients. If anyone is needing to add dried eggs to their storage, see the link for
Preparing Wisely to the right. She has a large can, 78 eggs worth for $23. (I think)
Now.....Times this all by 10 and here you go!
Wednesday, January 14, 2009
Warts. The End.
Many of you may know this story. Kids with warts. Dermatologist. Warts keep getting bigger, you keep paying dermatologist. Visit dermatologist for years. Warts keep getting bigger, fingers scarred. Teenagers particularly unhappy about this. Still has warts.
If you happen to be on the same page as me, I need to let you in on a little secret that these high paid dermatologists aren't telling you. Maybe it is the fact that this little secret cost about $1.50 for a year's supply and they would be out of a job in the wart department. Whatever it is, I am going to let you in on it. Maybe I can save you from the years of wart treatment torture and needless bucks thrown down the drain. Here is the rest of the story.
I went through this with my daughter first. It took us two years of the dermatologist every two weeks. Seriously. She had over 50 injections of chemo medication in the warts. Some helped, overall, they kept popping up. Finally, I put her on L.Lysine which the Dr.'s never told me about and one day, they were all gone. Then, my son started to get them. He, being of teenage years and eager to impress the ladies, was none to happy about this situation. I started him on lysine. It didn't work for him. There are different types of warts. So, we went to the dermatologist. They froze some. He had a giant crater in his knuckle that scarred big time. He was very displeased about this. We kept coming back. They would just get bigger. So, I went to the oils. The lemongrass made them swell up. That is what is supposed to happen as it pulls the virus out of the wart. My son did not like this and was sure that I didn't know what I was doing. The big problem with this was that the lemongrass turned his skin in the area applied yellow. I didn't do this for my other kids but somehow reacted to his chemistry. He would not stick with it. He was miserable and was sure that he would forever be covered in warts. I went online. Surely there is an answer.
I read about the ever faithful APPLE CIDER VINEGAR. After all, there is a million uses for this stuff. It is the cure all. The many different websites say to put some of the Apple cider vinegar on a piece of a cotton ball the size of the wart. Saturated but not dripping. Put it on the wart and cover it with a band aide. Sleep with it. Remove it in the morning and do it over and over until it is gone. It made the wart swell up, turn crusty, red, black, etc. It didn't look great. But.... in a weeks time, the wart is dissolving. It is being eaten away. Dead. I couldn't believe it. It smells horribly but one wart at a time, we are killing them. The best part is that it kills it at the roots, not just the top so it won't keep growing back. Just some little apple cider vinegar. Shame on you dermatologist for letting us get sucked into your little game.
APPLE CIDER VINEGAR: $1.50
BAND AIDS and COTTON BALLS: $5.00
WARTS GONE AND TEENAGER HAPPY: PRICELESS!!!
the end
If you happen to be on the same page as me, I need to let you in on a little secret that these high paid dermatologists aren't telling you. Maybe it is the fact that this little secret cost about $1.50 for a year's supply and they would be out of a job in the wart department. Whatever it is, I am going to let you in on it. Maybe I can save you from the years of wart treatment torture and needless bucks thrown down the drain. Here is the rest of the story.
I went through this with my daughter first. It took us two years of the dermatologist every two weeks. Seriously. She had over 50 injections of chemo medication in the warts. Some helped, overall, they kept popping up. Finally, I put her on L.Lysine which the Dr.'s never told me about and one day, they were all gone. Then, my son started to get them. He, being of teenage years and eager to impress the ladies, was none to happy about this situation. I started him on lysine. It didn't work for him. There are different types of warts. So, we went to the dermatologist. They froze some. He had a giant crater in his knuckle that scarred big time. He was very displeased about this. We kept coming back. They would just get bigger. So, I went to the oils. The lemongrass made them swell up. That is what is supposed to happen as it pulls the virus out of the wart. My son did not like this and was sure that I didn't know what I was doing. The big problem with this was that the lemongrass turned his skin in the area applied yellow. I didn't do this for my other kids but somehow reacted to his chemistry. He would not stick with it. He was miserable and was sure that he would forever be covered in warts. I went online. Surely there is an answer.
I read about the ever faithful APPLE CIDER VINEGAR. After all, there is a million uses for this stuff. It is the cure all. The many different websites say to put some of the Apple cider vinegar on a piece of a cotton ball the size of the wart. Saturated but not dripping. Put it on the wart and cover it with a band aide. Sleep with it. Remove it in the morning and do it over and over until it is gone. It made the wart swell up, turn crusty, red, black, etc. It didn't look great. But.... in a weeks time, the wart is dissolving. It is being eaten away. Dead. I couldn't believe it. It smells horribly but one wart at a time, we are killing them. The best part is that it kills it at the roots, not just the top so it won't keep growing back. Just some little apple cider vinegar. Shame on you dermatologist for letting us get sucked into your little game.
APPLE CIDER VINEGAR: $1.50
BAND AIDS and COTTON BALLS: $5.00
WARTS GONE AND TEENAGER HAPPY: PRICELESS!!!
the end
Monday, January 12, 2009
Special ordering info.....
My fellow EH, Sarah Brooks forwarded the info below for ordering pecans, honey and freeze dried foods from Erleen Tilton. They are some great prices and the orders need to be in by January 23rd. FYI. Thanks for sharing, Sarah!
These are all super prices! Order is due Friday, January 23 with pick-up 2-3 weeks later.
Please forward to others who would like these great specials!
PECANS - fresh new crop from El Paso, TX, completely raw, shelled, whole or pieces
HONEY - from a beekeeper in Young, AZ (how about that), raw, awesome price, gallons, four different flavors
FREEZE-DRIED FOODS - select varieties, all great discount prices, plus more
WATER BARREL ASSESSORIES - really important if you don't have these
PLEASE, PLEASE, PLEASE fill out order form below COMPLETELY - AND MAIL CHECK THE DAY YOU PLACE YOUR ORDER!
To fill in information, first hit REPLY, then fill in form, and place number quantity at end of items ordered.
PECANS, HONEY, FREEZE-DRIED FOODS, WATER ASSESSORIES
Order FormOrder & money due by Friday, January 23 Send check or money order the same day you email your order to:Erleen TiltonP.O. Box 436Young, AZ 85554
Pick-Up will be in Mesa, Brown & Gilbert Rds. area. You will be notified of the exact location, date & times for pick-up!
Name: ____________________________ Email: _________________
Phone: _________________ Address: __________________________
(all prices include shipping costs)
PECANS, raw pieces, 30lb box @ $4.80 p/lb. - $144.00
PECANS, raw pieces, 10lb box @ $5.20 p/lb. - $52.00
PECANS, raw halves, 30lb box @ $5.25 p/lb. - $157.50
PECANS, raw halves, 10lb box @ $5.70 p/lb. - $57.00
HONEY, raw citrus, 1 gallon @ $28.50
HONEY, raw mesquite, 1 gallon @ $28.50
HONEY, raw desert, 1 gallon @ $28.50
HONEY, raw camelthorn, 1 gallon @ $28.50
Freeze-Dried Foods & more:
TOMATO CHUNKS, #10 can, reg. $44.95, half-price $22.50
FUGI APPLE SLICES, #10 can, reg. $19.95, sale $15.00
ONION FLAKES, #10 can, reg. $19.95, sale $15.00
BELL PEPPER FLAKES, #10 can, reg. $19.95, $15.00
CORN, #10 can, reg. $21.20, sale $18.95
DOUGH ENHANCER, 21 oz, $7.40
SAF INSTANT YEAST, 1lb pkg, $4.75
Water Barrel Assessories:
BUNG WRENCH, reg. $9.95, sale $7.95
WATER SIPHON, reg. $14.95, sale $12.95
SIPHON HOSE ADAPTER, $3.80
(If you didn't get in on the water barrel order and would like some please let me know)
TOTAL AMOUNT OF ORDER:
THANK YOU!!
P.S. For a great 2-water barrel stand construction plan, please see website: http://iwillprepare.com
Erleen Tilton
Wellness Educator & Author, Nutrition Coach
Nature's Healthy Choices
http://erleentilton.com
http://livingahealthylifestyle.com
http://living-a-healthy-lifestyle.blogspot.com
contact@erleentilton.com
Phone: 480-326-5233
These are all super prices! Order is due Friday, January 23 with pick-up 2-3 weeks later.
Please forward to others who would like these great specials!
PECANS - fresh new crop from El Paso, TX, completely raw, shelled, whole or pieces
HONEY - from a beekeeper in Young, AZ (how about that), raw, awesome price, gallons, four different flavors
FREEZE-DRIED FOODS - select varieties, all great discount prices, plus more
WATER BARREL ASSESSORIES - really important if you don't have these
PLEASE, PLEASE, PLEASE fill out order form below COMPLETELY - AND MAIL CHECK THE DAY YOU PLACE YOUR ORDER!
To fill in information, first hit REPLY, then fill in form, and place number quantity at end of items ordered.
PECANS, HONEY, FREEZE-DRIED FOODS, WATER ASSESSORIES
Order FormOrder & money due by Friday, January 23 Send check or money order the same day you email your order to:Erleen TiltonP.O. Box 436Young, AZ 85554
Pick-Up will be in Mesa, Brown & Gilbert Rds. area. You will be notified of the exact location, date & times for pick-up!
Name: ____________________________ Email: _________________
Phone: _________________ Address: __________________________
(all prices include shipping costs)
PECANS, raw pieces, 30lb box @ $4.80 p/lb. - $144.00
PECANS, raw pieces, 10lb box @ $5.20 p/lb. - $52.00
PECANS, raw halves, 30lb box @ $5.25 p/lb. - $157.50
PECANS, raw halves, 10lb box @ $5.70 p/lb. - $57.00
HONEY, raw citrus, 1 gallon @ $28.50
HONEY, raw mesquite, 1 gallon @ $28.50
HONEY, raw desert, 1 gallon @ $28.50
HONEY, raw camelthorn, 1 gallon @ $28.50
Freeze-Dried Foods & more:
TOMATO CHUNKS, #10 can, reg. $44.95, half-price $22.50
FUGI APPLE SLICES, #10 can, reg. $19.95, sale $15.00
ONION FLAKES, #10 can, reg. $19.95, sale $15.00
BELL PEPPER FLAKES, #10 can, reg. $19.95, $15.00
CORN, #10 can, reg. $21.20, sale $18.95
DOUGH ENHANCER, 21 oz, $7.40
SAF INSTANT YEAST, 1lb pkg, $4.75
Water Barrel Assessories:
BUNG WRENCH, reg. $9.95, sale $7.95
WATER SIPHON, reg. $14.95, sale $12.95
SIPHON HOSE ADAPTER, $3.80
(If you didn't get in on the water barrel order and would like some please let me know)
TOTAL AMOUNT OF ORDER:
THANK YOU!!
P.S. For a great 2-water barrel stand construction plan, please see website: http://iwillprepare.com
Erleen Tilton
Wellness Educator & Author, Nutrition Coach
Nature's Healthy Choices
http://erleentilton.com
http://livingahealthylifestyle.com
http://living-a-healthy-lifestyle.blogspot.com
contact@erleentilton.com
Phone: 480-326-5233
Friday, January 9, 2009
Ahhh, time to make dinner.....AGAIN!
DINNER. SUPPER. Whatever you want to call it.....we need to eat it, most of us need to make it, all of us should be making it. I have blogged about this before but continue to get emails about it. How do I work my meals? What do I cook? How do I shop? I have blogged about this before but for those who are still asking, here it goes again. This is a good refresher for me as well since the holiday fluff has ruined any schedule I have. I am ready to get back to the norm.
I don't know why, but dinner time is the most hectic time of the day. Someone always needs to be picked up precisely the time the dinner prep cannot be interrupted. All activities for the children are ending or just beginning right at dinner time. Kids are grumpy or need help with their homework and they are ALWAYS "going to die" if they are not fed within the next five minutes! I am sure that all sounds familiar to you. I know that if I don't have a clear plan of what dinner entails that evening, we will eat late, not as well and I will be grumpy. Unfair to the family. This is my job, if I was an employee of a company and didn't have an action plan and complete it well, on time and with admirable results, I would be fired. I also strongly believe that our duty to take care of our children greatly involves feeding them well so that they can feel good and perform well. You get all that I am sure. So, here is what I do. I know it is nothing new but you asked. Share any great ideas that you have, please. I know that if I don't do this, evenings are a bit more crazy. Who needs that!!!
This is the program. I schedule for two weeks. I write a list of 12 meals, 2 days off for good behavior.It is on my fridge so I have the game plan in front of me. I don't stick to this list perfectly and I don't do it in this order, but this is my general guideline. I try to have some common ingredients to cut down on cooking time. I then make up my shopping list and get it all done in one day so that I generally have what I need on hand. It doesn't always work like this but at least this is the plan.
This is the list on my fridge now. I am 5 days into the plan and it has gone well. I have grilled chicken sliced and in the freezer to pull out for the fajitas and the panninis. I made lots of extra black beans when I made the fajitas to use as a side dish with the corn enchiladas and fry bread. I also cut up all the peppers for the fajitas to then have ready for the french dip sandwiches and shishkabobs. I cut up lots of carrots and cucumbers to have on hand to set out with the meals along with some dip. The fry bread I made on the day I needed to make bread since I use the same dough. I can still get three loaves made and enough fry bread for everyone. The mango salsa I made with the macadamia nut chicken also went on one of the pizzas I made along side the prosciutto pizza.
I plan to make the more time consuming meals on days I am not so busy or make the recipes, like the baked spaghetti or french dip sandwiches on my busiest days since it can be made ahead of time. Nothing is very complicated. I try to throw in a few new recipes from the great blogs I check regularly. Never disappointing. I love food so the idea of serving macaroni for dinner sounds horrible. I save those meals for the nights I am going out for my kids to make. I don't want them.
The main point....planning saves lots of time, trips to the store and money. You can plan meals around coupons and time issues. By planning ahead you can look for new recipes instead of relying on the old stand byes. Variety is important to me because I don't want my children , who's taste buds are just forming , to only like a few things. I want them to like all the different food I cook. We are getting there. They actually didn't fuss too much this time about the peppers and mushrooms in their shishkabobs! Progress.
I don't know why, but dinner time is the most hectic time of the day. Someone always needs to be picked up precisely the time the dinner prep cannot be interrupted. All activities for the children are ending or just beginning right at dinner time. Kids are grumpy or need help with their homework and they are ALWAYS "going to die" if they are not fed within the next five minutes! I am sure that all sounds familiar to you. I know that if I don't have a clear plan of what dinner entails that evening, we will eat late, not as well and I will be grumpy. Unfair to the family. This is my job, if I was an employee of a company and didn't have an action plan and complete it well, on time and with admirable results, I would be fired. I also strongly believe that our duty to take care of our children greatly involves feeding them well so that they can feel good and perform well. You get all that I am sure. So, here is what I do. I know it is nothing new but you asked. Share any great ideas that you have, please. I know that if I don't do this, evenings are a bit more crazy. Who needs that!!!
This is the program. I schedule for two weeks. I write a list of 12 meals, 2 days off for good behavior.It is on my fridge so I have the game plan in front of me. I don't stick to this list perfectly and I don't do it in this order, but this is my general guideline. I try to have some common ingredients to cut down on cooking time. I then make up my shopping list and get it all done in one day so that I generally have what I need on hand. It doesn't always work like this but at least this is the plan.
This is the list on my fridge now. I am 5 days into the plan and it has gone well. I have grilled chicken sliced and in the freezer to pull out for the fajitas and the panninis. I made lots of extra black beans when I made the fajitas to use as a side dish with the corn enchiladas and fry bread. I also cut up all the peppers for the fajitas to then have ready for the french dip sandwiches and shishkabobs. I cut up lots of carrots and cucumbers to have on hand to set out with the meals along with some dip. The fry bread I made on the day I needed to make bread since I use the same dough. I can still get three loaves made and enough fry bread for everyone. The mango salsa I made with the macadamia nut chicken also went on one of the pizzas I made along side the prosciutto pizza.
I plan to make the more time consuming meals on days I am not so busy or make the recipes, like the baked spaghetti or french dip sandwiches on my busiest days since it can be made ahead of time. Nothing is very complicated. I try to throw in a few new recipes from the great blogs I check regularly. Never disappointing. I love food so the idea of serving macaroni for dinner sounds horrible. I save those meals for the nights I am going out for my kids to make. I don't want them.
The main point....planning saves lots of time, trips to the store and money. You can plan meals around coupons and time issues. By planning ahead you can look for new recipes instead of relying on the old stand byes. Variety is important to me because I don't want my children , who's taste buds are just forming , to only like a few things. I want them to like all the different food I cook. We are getting there. They actually didn't fuss too much this time about the peppers and mushrooms in their shishkabobs! Progress.
Wednesday, January 7, 2009
oil news
I have the oil books for those of you who ordered. Please email me to let me know the best way to get it to you. Also, I am making an order this week and need to know who wanted what. Spice of Life should be in this week or beginning of the next.
Tuesday, January 6, 2009
Moms In The Know....
My friend, Christina Huish, is putting together a monthly meeting for us moms who want to swap ideas, learn and bond together to become even better at what we do! I am excited for this group. We will be having guest speakers, recipe swaps and whatever else we want to do with it. It is open to anyone. Come whatever month's you can and share whatever info you have. The main focus of the group will be on nutrition and mommy tips. Her beautiful home is located in Circle G in Gilbert on Elliot and Higley. I will be happy to provide directions if you email me at goodman-7@cox.net. (Also, for those of you who don't know, click on the little envelope at the end of any blog to email me). The first meeting is January 15th at 7:30pm. Hope to see you there!
Monday, January 5, 2009
Food Storage Deals
Thanks for the tips. Here are a few deals for the next few days. I will post again when the new grocery ads are out. I am only posting items for storage, check out the deals for other items you may want. Visit Sister Savings at the right. They have deals for AZ and UT.
Albertson's, through the 5th; Baking soda $.50 per box. Great for cleaning and baking! 5lb sugar , store brand, $2.
Fry's , Chicken Breast $1.77.
Walgreen's, Hunts tomato sauce, 8 0z, 3/$1. limit on 6 but coupons are in the front circular. Bring husband so you can both buy. (thanks for the info, Laurie!)
Remember, you can ad match at Wal Mart but you must have like brands.
A great place to buy spices in bulk is from Azure Standard along with many other items. Request a catalog today! Also....Make sure you read my comments for those great deals and recipe's others may be posting!
Albertson's, through the 5th; Baking soda $.50 per box. Great for cleaning and baking! 5lb sugar , store brand, $2.
Fry's , Chicken Breast $1.77.
Walgreen's, Hunts tomato sauce, 8 0z, 3/$1. limit on 6 but coupons are in the front circular. Bring husband so you can both buy. (thanks for the info, Laurie!)
Remember, you can ad match at Wal Mart but you must have like brands.
A great place to buy spices in bulk is from Azure Standard along with many other items. Request a catalog today! Also....Make sure you read my comments for those great deals and recipe's others may be posting!
Sunday, January 4, 2009
Ready....Get Set.....
OK. Are we all pumped, motivated and ready to start our food supply? This is the year of no procrastination, no excuses, no claims of ignorance. Just DO IT. Do it now. Start this week. HOW? WHAT? WHERE? Well, join me for 90 days to 90 meals. Then, we will start all over and do another 90 days to 90 meals. Food storage seems overwhelming, expensive and confusing. Most of us just simply take a back seat because of this. If you break it down, it can be easy and in almost any circumstances, doable. It's the "DO " that is the hard part. We can do it! Here's the plan....
We all should have some basic grains around. Our wheat, rice, powdered milk, beans , etc. If you are LDS, you probably have cans and buckets under beds and in cupboards. If you don't, you should. If you are not LDS, you can still purchase these items at great prices. Hook up with an LDS friend for details or visit our website at LDS.org and check under the preparedness link. There is so much great info and they will even help you figure out how much to store. I won't go into that because you can figure that all out on your own. What I want to do is move onto meals. I don't want to live off my wheat and beans. I think I would pretty much be sick of that after two weeks. I want to eat well, balanced and meals with variety. I want to stock things I will eat on a regular basis, things I can rotate so I don't have to waste. I want to have food that is not packaged with preservatives. It can be cheap and easy. I have learned much from Wendi Dewitt (link at right, Everything under the sun) and now am putting it to work.
Here is the plan. Each month, I will post 3 meals and all ingredients needed. You then times that by 10 and you will have 30 meals for the month. If you don't like my meals, create your own. Post them here if you would like so we can all share. We all like different things. They will be simple, easy and cheap. You should also do the same thing with breakfast but I think we can all figure that out ourselves. I still want blueberry pancakes so I will be canning some blueberries. Whatever you want.I also plan on canning meat for my meals and some may not have access to a pressure canner. You can purchase it in cans or go meatless if you want. I highly recommend buying a canner if at all possible. All American pressure canners are a great brand. If you want info, email me. But, here is the first meal I plan on stocking up on this week. And, as always, let me know if you find great deals out there on any great item. It is important to be buying your basic toiletries in bulk also. That is part of our home fortification plan as well. Who wants to go without toothpaste or shampoo. Yuck.
Tortilla Soup
(from SIL Megan)
1/2 pound chicken. (pressure canned or purchased)
1/4 cup dried , minced onion (fresh, 1 onion, chopped)
2 cans diced tomatoes, undrained (14.5 ounce)
1 can tomato sauce (8 ounce)
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 carton (32 ounce) chicken broth or powdered
2 T olive oil
1 T chili powder
1 tsp Garlic powder
1 tsp ground cumin
If cooking this with fresh chicken, cook chicken in pan or boil. set aside.If using dried onions, rehydrate onions in water first, drain and then saute just slightly in olive oil release flavor. Watch to make sure they don't brown.If using fresh onions, saute as usual.Add all other ingredients. Shred or chop chicken. If you are going meatless, add extra beans.Simmer at least 20 minutes. You can add chips, cheese , cilantro, etc. if available.
Times this all by 10. It is a really cheap and nutritious dinner. I like the canned beans at fresh and Easy because they only have salt and water in them. They are under $.60 a can. I store lots of dried beans but also have canned beans on hand for power issues. I love the organic canned tomatoes from Costco. There you go. Recipe number 1!
We all should have some basic grains around. Our wheat, rice, powdered milk, beans , etc. If you are LDS, you probably have cans and buckets under beds and in cupboards. If you don't, you should. If you are not LDS, you can still purchase these items at great prices. Hook up with an LDS friend for details or visit our website at LDS.org and check under the preparedness link. There is so much great info and they will even help you figure out how much to store. I won't go into that because you can figure that all out on your own. What I want to do is move onto meals. I don't want to live off my wheat and beans. I think I would pretty much be sick of that after two weeks. I want to eat well, balanced and meals with variety. I want to stock things I will eat on a regular basis, things I can rotate so I don't have to waste. I want to have food that is not packaged with preservatives. It can be cheap and easy. I have learned much from Wendi Dewitt (link at right, Everything under the sun) and now am putting it to work.
Here is the plan. Each month, I will post 3 meals and all ingredients needed. You then times that by 10 and you will have 30 meals for the month. If you don't like my meals, create your own. Post them here if you would like so we can all share. We all like different things. They will be simple, easy and cheap. You should also do the same thing with breakfast but I think we can all figure that out ourselves. I still want blueberry pancakes so I will be canning some blueberries. Whatever you want.I also plan on canning meat for my meals and some may not have access to a pressure canner. You can purchase it in cans or go meatless if you want. I highly recommend buying a canner if at all possible. All American pressure canners are a great brand. If you want info, email me. But, here is the first meal I plan on stocking up on this week. And, as always, let me know if you find great deals out there on any great item. It is important to be buying your basic toiletries in bulk also. That is part of our home fortification plan as well. Who wants to go without toothpaste or shampoo. Yuck.
Tortilla Soup
(from SIL Megan)
1/2 pound chicken. (pressure canned or purchased)
1/4 cup dried , minced onion (fresh, 1 onion, chopped)
2 cans diced tomatoes, undrained (14.5 ounce)
1 can tomato sauce (8 ounce)
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 carton (32 ounce) chicken broth or powdered
2 T olive oil
1 T chili powder
1 tsp Garlic powder
1 tsp ground cumin
If cooking this with fresh chicken, cook chicken in pan or boil. set aside.If using dried onions, rehydrate onions in water first, drain and then saute just slightly in olive oil release flavor. Watch to make sure they don't brown.If using fresh onions, saute as usual.Add all other ingredients. Shred or chop chicken. If you are going meatless, add extra beans.Simmer at least 20 minutes. You can add chips, cheese , cilantro, etc. if available.
Times this all by 10. It is a really cheap and nutritious dinner. I like the canned beans at fresh and Easy because they only have salt and water in them. They are under $.60 a can. I store lots of dried beans but also have canned beans on hand for power issues. I love the organic canned tomatoes from Costco. There you go. Recipe number 1!
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