Tuesday "Try"... Small Comparisons

     One way to incorporating healthier choices is to start with "small comparisons." Every time you go to the grocery store pick one item you normal buy and compare it to a healthier choice. Start making a list ( one item at at time) so you can see the price difference and if/when you go to another store or see a sale you will be more aware of a good deal, plus when it's written down, you don't have to remember it again. This will help you decide what items you feel are worth the extra difference. 

      I picked a few items that I compared when I was at the grocery store to show you. The prices will vary from store to store but comparing will give you a general idea so you can make more informed decisions and "choose" healthier. You may be surprised at the small difference in some of the items that you weren't even aware until you compared. And when you find them on sale, (if your able) buy more them one.

Store Brand 1 lb butter - 3.44
Name Brand 1 lb butter - 4.39
Store Brand Organic 1lb butter - 4.99 ( on sale for 4.49)
Earth Balance 15 oz Non-butter - 3.69

Pillsbury cinnamon. rolls - 3.09 (hydrogenated oils etc)
Immaculate cinnamon rolls - 3.29 ( not organic but no hydrogenated oils, no corn syrup, etc.)

Kraft Mac and Cheese 11oz. - 2.99
Annie's Mac and Cheese 11oz - 2.29 (organic ingredients )

Skippy Natural Peanut Butter  15oz - 2.69 (non hydrogenated oils or corn syrup)
Smuckers Natural Peanut Butter 15oz - 2.99 (non hydrogenated oils or corn syrup)
Organic Smuckers Peanut Butter 15oz - 4.19

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How Does Your Garden Grow?

This is one view of my containers.

These are my blueberries bushes.

        I came across this link the other day http://brownthumbmama.com/2014/04/start-vegetable-garden-25.html about starting a vegetable garden for $25.00. So I thought I would share what I'm doing in my own backyard.
        For years I had an organic square foot garden and this past year a new neighbor moved in and decided to use lots of chemicals to try and get rid of ivy that was growing on his side of the fence (coming from my yard). Can't say I blame him, but at that time we were having non stop rain and all the chemicals ran down onto my lawn, garden, flowers and plants I had put in the ground. Lost almost everything! I was very discouraged but not out, so I decided to container garden. I'm using containers       I've had around my house and ones I hope to can find from family and friends, plus the dollar store has containers as well. You don't have to have a lot of money to grow your own herbs and vegetables. One thing I do for seeds, is buy them a few here and there ( or you can ask friends and neighbors to share if there is extra) that way the expense is spread over time.
        Right now I only have some herbs started and will continue to plant vegetables in the coming weeks. Growing a garden always gets me excited... there is NOTHING better then fresh whole food from my own back yard. So get a few containers, plant a tomato, a pepper a few fresh herbs then you will have all you need for that tomato sauce your going to make when your harvest is ready!!!

Another view... I have a few strawberries in the hanging basket.

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and visit http://wholefood-living.com/index.html to see how I can help you on your way to a healthier you!

Tuesday "Try"... Skinny dipping

Homemade Hummus

Looking for something to dip your naked vegetables or chips in? 

Try homemade hummus! 

http://allrecipes.com/Video/172/How-to-Make-Hummus/Detail.aspx

     I have to admit, I've never made it before, but it was SO easy and really good!! And like a lot of my cooking, I didn't make it all in one day. When I made dinner (and with planning to make hummus on my mind) I decided to cook the chickpea's ( you can use canned, but I like to use fresh when possible) and then put them in the refrigerator until the next day when I had more time. I also made a double batch so the next time I want hummus that part is already done. 

      Hummus is one of those foods that you can do so much with. You can taylor it to your liking, with extra garlic, hot chili peppers etc. You don't even have to use chickpea's (garbanzo beans) - try making a bean free hummus with, spinach, beets, cauliflower or carrots. Even the traditional recipe you can played with like, extra tahini, lemon juice etc. just taste and adjust.

       Try making hummus to take to a party, spread it on your sandwich or hamburger bun instead of mayo, turn it into a salad dressing with vinegar, salt and pepper, or just have something yummy and healthy to use as a dip. The idea's are endless... google it!

       A few health benefits are: there high in fiber, minerals and vitamins (manganese, zinc, magnesium, copper and iron) and lots of protein. And it only takes a few ingredients, a blender or food processor and a desire. 

http://www.foodnetwork.com/recipes/alton-brown/hummus-for-real-recipe.html

2 cups of cooked chickpea's (garbanzo beans)

2 cloves of garlic

1/2 tsp. salt

4 Tb. freshly squeezed lemon juice

1/8- 1/4 cup water

1/3 cup tahini

1/8-1/4 cup extra-virgin olive oil

(This is my adjusted recipe from the original link posted above)

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and visit http://wholefood-living.com/index.html to see how I can help you on your way to a healthier you!

Tuesday "Try"... Mochi

Mochi is a traditional Japanese food made from a special short-grain sweet rice. It's steamed then the rice is pounded to accentuate its chewy texture and nutty flavor.

I found a cinnamon raisin Mochi the other day marked down, so I thought why not give it a try ( there is a plain flavor available too). The recipe on the back of the package was, Raisin Cinnamon Mochi Danish that I decided to follow and see what happened, but Pinterest is full of ideas for what to do with Mochi. I even saw one idea to make waffles.

This is what it looks like when you take it out of the package.

The recipe said to cut 2 inch squares and follow baking instructions

Preheat oven to 450 degrees

Place pieces at least 1 inch apart on a baking sheet

Bake 8-10 minutes, until Mochi pieces puff up and brown.

Here is what they look like after they come out of the oven.

The recipe said to remove them from oven, let cool and take a sharp knife, cut a slit in one side of each Mochi pocket and stuff with cream cheese, nuts and honey.

I didn't have cheese or non-dairy cheese on hand, so I used peanut butter, honey and chopped up some walnuts. I'd like to try the cream cheese ( non - dairy for me) next time. It would add a very nice contrast that the peanut butter didn't. But it was still really good, easy and fun to play around with. 

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and visit http://wholefood-living.com/index.html to see how I can help you on your way to a healthier you!

Tuesday "Try"... Food Swap

Change comes in small doses. Take what your family is already eating and "try" a food swap. Below are some ideas and a website to help you start swapping! Don't get overwhelmed, just try one swap a week and before you know it, a habit is formed.

*Try grilling meat instead of frying

*Brown rice instead of white or start with half brown and half white

*Open face sandwich - use one piece of bread instead of two

*Make soup once a week instead of a meat dish (put all ingredients in a crock-pot)

*Dip veggies in dip instead of chips

*Incorporate veggies whenever you can ( like in your meatloaf - no one will notice)

*Use avocado instead of mayo

*Eat a whole piece of fruit ( like an apple) rather then apple juice 

Here are 50 more healthy food swap ideas

http://www.womansday.com/health-fitness/nutrition/50-Healthy-Food-Swaps

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and visit http://wholefood-living.com/index.html to see how I can help you on your way to a healthier you!

Tuesday "Try"... Homemade Cereal

Vanilla Almond Cereal Puffs

http://www.runningtothekitchen.com/2014/01/vanilla-almond-cereal-puffs/

This is my version of the Vanilla Almond Cereal Puffs. And for those who know me best, know that I use whatever I have on hand and what works for my family. I love taking an idea and playing.

I mixed together, the almond flour, gluten free all purpose flour ( which I didn't have, so I used part potato starch and part tapioca starch), rice flour, vanilla ( extra because I'm not fond of almond extract), half of the amount of maple syrup ( used for the other half of the liquid was coconut milk), a little honey, plain coconut yogurt and coconut oil.

You just put all in the food processor and mix. It seemed a bit wet so I just added a very small amount of coconut flour ( but any flour would do) and blended again - Perfect!

Then you roll them into little balls. I would make them even smaller then I did next time. You bake them for about 12-15 min. 

Magic... You have cereal! It was fun and easy to make, well except for all the rolling. I wish I had known about this recipe when my children were little. They make a great little snack too.

Had a few with some almond milk.

This recipe sparked my interest in seeing what other cereal I can make ( besides my homemade granola). I LOVE making my own food. So keep coming back, because you never know what I will be making next!

My Version of - Vanilla Almond Cereal Puffs

1/2 c almond flour

1/4 c potato starch

1/4 c tapioca starch

1/4c rice flour

2 tsp. vanilla

1/8 c maple syrup

1/8 c coconut milk

honey ( about 1/8 cup or less)

1 Tb. coconut yogurt

1/2 Tb. coconut oil

Blended all in food processor and rolled in small balls. I put them on parchment paper on a cookie sheet in a 350 degree oven for 12-15 min.

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and visit http://wholefood-living.com/index.html to see how I can help you on your way to a healthier you!

Tuesday "Try"... Re-purposed Lasagna

Re-purposed Lasagna

My oldest son comes to visit a couple times a month ( when were lucky!) and I always send him home with a homemade meal. So when I'm anticipating his visit I am on the search for what to make. The great thing about my son Matt is he has always been my "Mikey"... He'll eat anything.

http://www.youtube.com/watch?v=vYEXzx-TINc ( here is the commercial where the reference comes from). I look around to see what I have, what is leftover that others don't want, what I have in the freezer , or just one of his favorites. I found this large piece of lasagna in my freezer. I made it for my other son but he said it was to dry and didn't like any of the options I offered to revive it. So... I thought what can I do with this? How the ideas come to me sometimes I'm not sure, but I think some are from trail and error, some are from just playing with my food over the years and some come from what I've seen others do. With this idea, my kids were questioning my sanity a little, but I thought what have I got to loose. No one was eating it anyway ( I couldn't eat it because it wasn't gluten/dairy free).

What I did was not let it defrost all the way so when I cut it, it would hold the shape and not fall apart.

I then proceeded to batter it with egg and bread Italian bread crumbs. I fried them in a small amount of organic Spectrum shortening in a pan. 

Just long enough to brown on both sides. These could be baked as well.

Then I put the pieces in a baking dish and poured some spaghetti sauce over the top and sprinkles cheese on. Baked it for about 15-20 min in 350 degree oven. I could not taste it ( not gluten/dairy free) but both my son's loved it.

I hope this inspires you to play a little with your food and see what you come up with. Don't forget to share!

You can follow me on https://www.facebook.com/WholeFoodLiving

and visit http://wholefood-living.com/index.html to see how I can help you on your way to a healthier you!