Jun. 30, 2009 - Pita Chicken Sandwich

Thought I would start sharing some of our families favorite summer meals.


This is from Taste of Home Low-Fat Country Cooking
1 package (8 oz) cream cheese, softened (I never soften it I just use my kitchen aid)
3 Tbsp. skim milk
1 Tbsp. lemon juice
2 cups cooked cubed chicken
1/2 cup chopped green peppers
2 Tbsp. chopped green onions (I sometimes use chives from the garden)
1 tsp. ground mustard
1/2 tsp. dried thyme
1/8 tsp. pepper
3 Tbsp. chopped walnuts, optional
pita bread
alfalfa sprouts

In a mixing bowl, beat cream cheese, milk and lemon juice until smooth. Stir in the chicken, green pepper, onions, spices; refigerate. Just before serving, stir in the walnuts if desired. Spoon about 1/2 cup filling onto each pita; top with alfalfa sprouts.
Yeilds about 6 sandwiches.
I just use more chicken and it serves more people.

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Jun. 9, 2009 - Fried Feta

This is the perfect compliment to Gyro's, Hummus or Greek Salad.

First you need Feta Cheese. As you can see I cut it into slices about 1/2 inch thick.
Lemons, Olive Oil and Flour. (I use fresh ground white wheat)


Squeeze lemon juice over the feta.

Dredge the feta in flour.

Then frie in EVOO  until golden brown and the cheese starts to get soft.

This is tasty alone but today I had it on top of my greek salad.

BTW when Feta is fried it gets a mellower taste. Delicious!

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Jun. 5, 2009 - Crockpot Gyros

This is one of my all time favorite recipes...

First you need to make your meat. I prefer the crockpot but you can also do it like meatloaf.
For every 1 lb of hamburger you add 2 to 3 tsp. of greek seasonings.
If doing crockpot just shape to fit in bottom without touching sides. Cook for 4 to 5 hours on low.
In the oven in a pan for 1 1/2 to 2 hours. 350 degrees.


Next You need to chop..... Tomatoes, lettuce, onions (preferably purple), feta cheese
Then you need to make some sauce...
Homemade Cucumber Yogurt Sauce
1 cup yogurt
1/2 cucumber finely shredded (the finer the better)
1 tsp. dill weed (dry) 1 Tbsp. dill weed fresh
2 tsp. Sugar
1 clove garlic pressed
1/3 tsp. salt

Mix all together and serve.



And last you need pita bread. Shown is fluffy greek style pita from Sam's club. But my favorite is Joseph's pita. 

I featured it a long time ago. I am happy to say it is again available at Walmart super centers. Here is there website.
It is soft and flexible and jam packed with nutrition.





Greek Lemon Potatoes coming soon!!!!!

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Feb. 24, 2009 - Frugal Exercises

Can't figure out how to insert the video. Will have to read up on that. In the meantime here is a link
http://www.youtube.com/watch?v=IHtohJo37N8

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Sep. 30, 2008 - Good News and Bad News for Pregnancy

First the bad news....


Don't take Tylenol while Pregnant...

Asthma Link
Fit Pregnancy, Nov/Dec 2008
Children whose moms took acetaminophen (Tylenol) during pregnancy are 70 percent more likely to exhibit wheezing, according to a study of U.S. Children in the inner city, a location that already puts them at risk for asthma. Taking the pain reliever in the third trimester seems riskiest. Acetaminophen may destroy an antioxidant that helps prevent lung damage.
~ Kim Schworm Acosta
American Academy of Allergy, Asthma and Immunology Meeting

Now for the Good News...


This was in Fit Pregnancy Oct/Nov 2008.

Pregnant Chocolate Lovers, Take Heart
Eating well during pregnancy needn't mean giving up your favorite candy. A Yale study found that expectant moms who ate chocolate for or more times a week had a lower risk of preeclampsia than those who ate it less than once a week. Dark chocolate, in particular, contains a substance thought to have cardiovascular benefits that help prevent pereclampsia.
~S.R. Epidemiology

As a side note I have had anemia issues this pregnancy and have found DARK chocolate is high in iron. There's even one at Aldi's that has 15% iron for the day. Just make sure you read the label. Some are as low as 6% and some as high as 15%.

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Jun. 4, 2008 - What is in Your Workout Arsenal?

Please Post a comment on how you workout? If you make it into a post please put a link to your post! I want to see you you workout!
If you workout at a gym tell me your favorite pieces of equipment and favorite classes.

Let's Move More!!!! If your like me you have no excuse NOT to Exercise!

I have a Nordic Track Pro Skier

A Total Gym workout system


My feet for walking.


Workouts I use Pregnant







See my review on how to modify this for pregnancy

Non Pregnant Workouts

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Jun. 4, 2008 - Biggest Loser Power Sculpt Workout Review

The Biggest Loser Power Sculpt
(If you go to the link you can watch a sample clip)

What type of workout is this?This is mostly weights with Cardio mixed in to intensify your workout.

Level of workout... Most places I see say intermediate. But you can modify it to be beginner. It does have 3 levels. The 3 trainers take turns. And there are people doing it less intensely. Watch Heidi.

Who is the instructor?Jillian Michaels, Bob Harper and Kim Lyons.

What you like about it? This is a really hard workout the first several times you do it. But as you gain strength you can easily up the intensity with the size of your weights. So even when your strong you can keep benefiting from the workout!


What you don't like about it? Jillian says kinda rude things to 2 of the ladies, like getto butty, and calls one poodle and such.


Modesty Factor, Some are very concerned about the modesty of the ladies for there sons and dh's so please tell us how the ladies are dressed in the dvd's. As it is a frequently asked question.
During the actual workouts the only one who shows there middrif is Kim the instructor in level 2. Otherwise everyone is wearing tank tops and long shorts.


What type of music is played? Non discript instrumental


Where did you find this dvd/video? How long ago? Was it worth the price paid?
It came from Walmart for a b-day present. It is reasonably priced and definetely worth the money.


How I modified it for pregnancy!
In case anyone else would want to use it this way I easily modified it to work for me pregnant.
Level 1
#1 when she is doing the fancy push ups. You can NOT do the up dog pregnant. So I usually just hold in plank. DO a push up. Continue to hold in plank then move to the down dog.
#2 towards the end of level 1 she has you lay flat on your back for arm, leg and ab workouts. You MUST use pillows or folded blankets and raise your head above your heart. Then just do what she does. When she does the bottom lifts I am not strong enough to lift my leg but I can still up the intensity by crossing one leg over the other then lifting.
#3 She has you do bicycle. I changed to still being on your pillows lift your legs and then just move your elbows only from side to center to side. (remove the leg motions) then the second time she does it I do crunches instead. You will still workout your abs but you won't be twisting your abs all over.

Level 2
I do not recommend this level in pregnancy

Level 3
The only time you need to modify is during the push up section. I just modify like I did on #1 in level 1.
Hope this is helpful to someone.

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Apr. 21, 2008 - Penguin Snacks

These the children love to make and to gooble up... As you can see they had some fun with penguins around a campfire. LOL We found the recipe on the back of Aldi's brand Crispy Oats.

Slice dates open vertically and stuff with cream cheese. Use a sliver of carrot for a beak and feet. And little pieces of dates for the eyes. They are adorable.

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Apr. 21, 2008 - Meatless Meatballs

These are very good. You don't miss the meat at all. They are time consuming. I am going to play with trying to back them next time...I got the recipe from an online friend Liz.

Very tasty and when served w/ spaghetti & sauce there are 19g of protein per serving. this recipe is for 6 servings. Even good plain as shown above.

2 C cooked rice (white or brown)
1/2 C uncooked quick oats
1/4 C plain breadcrumbs (seasoned would be fine too)
1/4 C milk
1 egg
1 1/2 tsp. italian seasoning
1 med. onion chopped (approx. 1/2 C)
1 tsp. garlic salt (could use fresh garlic if you have it handy)
1/4 tsp. cayenne pepper

1/2 C. bread crumbs or wheat germ for dredging
oil for cooking.

whisk together egg and milk in a bowl. add other ingredients (thru cayenne pepper) and mix well with hands. gently shape into balls and dredge in bread crumbs or wheat germ. cook in a lightly oiled pan 4-5 minutes, shaking or turning frequently so they brown evenly.

this recipe makes approx. 12 large meatballs (2 in. diameter) or 16-20 smaller ones (1 1/2 in. or so in diameter).

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Apr. 21, 2008 - Lentil Chili

This is very very tasty and cheap to make. My children devour it. It's rare we have much leftovers... Of course it's always rare with 7 dc. LOL And it's always good with a salad.


Lentil Chili
(We triple this recipe!)

• 1-1/4 cups dry lentils (half a pound)
• 4 cups tap water
• 2 tablespoons oil or bacon grease
• 1 to 2 tablespoons dry onions
• 3 beef bouillon cubes
• 15 oz can tomatoes
• 2 teaspoons chili powder
• Dash hot pepper flakes or Tabasco sauce
• 1/4 teaspoon black pepper

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Apr. 11, 2008 - My 14 yr. old Son has Started Selling some of his Fretwork...

Check it out! He does beautiful scroll saw work. He now has items for sale. Here is an example.

Fretwork Studio

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Mar. 4, 2008 - Grain Cooking Guide

art from allposters.com

Article from Eating Well.com

Easy cooking instructions for seven healthy whole grains.

Trying to eat more whole grains? Keep trying! Grains provide a healthy boost of vitamins, minerals, fiber, antioxidants and phytonutrients. Grains are also rich in carbohydrates—the body’s main fuel supply—so we need a fair amount daily (despite what low-carb/no-carb gurus say).

The key is to keep portions moderate and skew strongly to whole-grain versions as often as you can. While the government guidelines urge you to “make half of your grains whole,” we say aim for making most, if not all, of your grains whole. You’ll feel fuller longer, since whole grains and fiber take longer to digest.

Use this guide to cook tasty whole grains and keep in mind that directions are for 1 cup of uncooked grain; serving size is 1/2 cup cooked.

Directions are for 1 cup of uncooked grain.

Barley, Quick cooking

Bring 1 3/4 cups water or broth to a boil; add 1 cup barley. Reduce heat to low and simmer, covered, 10-12 minutes.

Yield: 2 cups

Per 1/2-cup serving: 86 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 19 g carbohydrate; 3 g protein; 3 g fiber; 2 mg sodium.

Barley, Pearl

Bring 1 cup barley and 2 1/2 cups water or broth to a boil. Reduce heat to low and simmer, covered, 35-50 minutes.

Yield: 3-3 1/2 cups

Per 1/2-cup serving: 117 calories; 0 g fat; 0 mg cholesterol; 26 g carbohydrate; 3 g protein; 5 g fiber; 6 mg sodium.

Bulgur

Bring 1 cup bulgur and 1 1/2 cups water or broth to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, 10-15 minutes.

Yield 2 1/2-3 cups

Per 1/2-cup serving: 96 calories; 0 g fat; 0 mg cholesterol; 21 g carbohydrate; 3 g protein; 5 g fiber; 7 mg sodium.

Couscous, Whole-wheat

Bring 1 3/4 cups water or broth to a boil. Stir in 1 cup couscous, Remove from heat and let stand, covered, 5 minutes. Fluff with a fork.

Yield: 3-3 1 /2 cups

Per 1/2-cup serving: 140 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 30 g carbohydrate; 5 g protein; 5 g fiber; 1 mg sodium.

Quinoa

Rinse in several changes of cold water. Bring 1 cup quinoa and 2 cups water or broth to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, 15-20 minutes. Fluff with a fork.

Yield: 3 cups

Per 1/2-cup serving: 106 calories; 2 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 20 g carbohydrate; 4 g protein; 2 g fiber; 8 mg sodium.

Rice, Brown

Bring 1 cup rice and 2 1 /2 cups water or broth to a boil. Reduce heat to low and simmer, covered, until tender and most of the liquid has been absorbed, 40-50 minutes. Let stand 5 minutes, then fluff with a fork.

Yield: 3 cups

Per 1/2-cup serving: 98 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 20 g carbohydrate; 2 g protein; 1 g fiber; 3 mg sodium.

Rice, Wild

Cook 1 cup rice in a large saucepan of lightly salted boiling water— at least 4 cups — until tender, 45-55 minutes. Drain.

Yield: 2- 2 1 /2 cups

Per 1/2-cup serving: 82 calories; 0 g fat; 0 mg cholesterol; 17 g carbohydrate; 3 g protein; 1 g fiber; 4 mg sodium.

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Mar. 3, 2008 - This was so good...

Found this at Martha Stewart

SERVES 1
Serve these with a spoon to scoop out the filling.


1 ripe avocado

1 small ripe tomato, cut into 1/4-inch dice

1 tablespoon crumbled feta cheese (or cheese of choice)

1 tablespoon freshly squeezed lemon juice

1 teaspoon snipped fresh chives

2 teaspoons raw pumpkin seeds

Salt and freshly ground black pepper

1. Halve avocado lengthwise, and remove the pit. Top each half with tomato and feta. Drizzle with lemon juice, and garnish with chives and pumpkin seeds. Season with salt and pepper, and serve. I drizzled with a little EVOO on top. If your avacado is less than perfect you can cut out the good stuff and mix it with the rest of the ingredients.

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Mar. 3, 2008 - Peanut Butter Fudge (Healthy Version!!!)

I got this recipe many years ago from a good friend Jenni.  It is taken from Simple foods for the pack by Vikki Kinmont and Claudia Axcell


1 cup crunchy peanut butter (Natural is better) I personally use creamy
1/2 cup soy milk powder or regular milk powder
1/2 cup raisins
1/4 cup sesame seeds
1/8 cup wheat germ
1/8 to 1/4 cup honey

Mix all ingredients together until thoroughly blended.  Carry in lidded plastic container and break off pieced as you wish.

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Mar. 3, 2008 - March is Nutrition Month

Tip for the Week
This month is nutrition Month. So for 1 month why don't we bump it up a notch. Eat more fresh veggies and fruits, more whole grains, etc... But eat less refined sugars and grains and such. Drink more waters, teas and juices. And less pop and other such man made drinks.  It's just one month and I bet we will ALL feel better if we do it.  Plus we can add in some fitness when we can.  Who want's to take the challenge with me???

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Feb. 29, 2008 -

You can eat everything you want on every February 29th

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Feb. 13, 2008 - Learn Herbal Health

I discovered another great site. You can learn herbal medicine. And for free.


Learning Herbs Site

You can take this ecourse for free and they offer a wonderful enewsletter.

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Feb. 13, 2008 - Warning on Lemon water in restraunts...

My dh sent me this video. While I highly recommend drinking lemon water for your health. See article... Article Drink that Lemon Water You will want to think twice about doing it in a restraunt again. Please watch this video...

Health Inspections report on Lemons in your water

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Feb. 12, 2008 - White sugar vs. raw sugar

Do you know the difference? Here is an excellent article on how different kinds of sugar are made...

White sugar vs raw sugar

By Green Living Tips | Published  01/20/2007 | food

Sugar and the environment

What's the difference between white and raw sugar in terms of environmental impact? What about raw and brown sugar - are these the same product?

Let's take a brief look at how each of these cane sugar variations are created.

How raw sugar is made

Sugar cane is initially pressed and the juice is then mixed with lime to achieve the desired ph balance and to help settle out impurities. The resulting liquid is reduced through evaporation, then a centrifuge used to separate sugar crystals. It is then dried further to produce granules. The brown color of raw sugar is due to presence of molasses.

How white sugar is made

"White" sugar is created in a couple of ways.

Mill white sugar is the result of sulphur dioxide being introduced to the cane juice before evaporation. It effectively bleaches the mixture.

In the production of refined white sugar, which is the most common product in the Western world, the raw sugar syrup is mixed with a heavy syrup and run through a centrifuge again to take away the outer coating of the raw sugar crystals.

Phosphoric acid and calcium hydroxide are then added to the juice which then combine and absorb or trap impurities. Alternatively, carbon dioxide is used to achieve the same effect.

The resulting syrup is then filtered through a bed of activated carbon to remove molasses and then crystallized a number of times under vacuum. It is then further dried to produce white refined sugar like we buy in the store.

Brown sugar

Brown sugar is refined white sugar with a molasses syrup mixed in, then dried again.

Sugar use in other countries

While the sugar cane plant is a somewhat thirsty plant, it's one of nature's best photosynthesizers. In many countries, simple crushed sugar cane is the way you get your sugar fix, or other treats that require little further processing of the sugar cane.

Sugar cane and the environment

Environmentally speaking, the less processing required means the less energy used, less waste products and fewer chemicals.

While whole or crushed sugar cane can be difficult to source in the city, out of the options remaining, raw sugar is the more earth friendly option and brown sugar oddly enough is the worst choice.

It never ceases to amaze me the number of food processing sequences that take something out of a food, only to add it back in later on, such is the case with brown sugar. Another example of this is breadmaking flour that has most of vitamins destroyed in the milling/bleaching process only to have vitamins needed to be added back in.

The bad news about sugar and the environment doesn't end with how the syrup is processed into a final product.

Effluent and waste from sugar mills creates major problems for local environments. Pesticides and herbicides applied during cultivation contaminate the ground and water supplies. Added to these problems is the firing of sugar cane prior to harvesting which pumps millions of tons of carbon dioxide and other chemicals into the atmosphere each year. Natural habitats in sensitive areas are often cleared in order to grow sugar cane to meet increasing demand.

Do we need added sugar?

Our collective sweet tooth causes far more damage than just cavities. Our sugar choices should go beyond the type of sugar we buy or the type that's present in products we purchase; it's also a question of consumption levels. The simple fact of the matter is that most of us have no need for the amount of added sugar we consume. Sugars can be made by our own bodies through the conversion of carbohydrates present in many foods, or through various forms of sugar other than glucose present in fruit and vegetables.

Michael Bloch

And just so you know the portions when baking and cooking are cup for cup raw for white sugar.

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Feb. 12, 2008 - Aspartame WHAT are we drinking???

Blaine Staat from http://blainestaat.blogspot.com/. Had a wonderful article about what is really in our foods called...

Well Below the Limits of Safety?

Here is the information about Aspartame...
Methanol
There is a lot of controversy about aspartame and what it may or may not be doing to your body. The aspartame industry insists that it is safe and has hundreds of scientific studies to back up their claim. Good thing too, seeing as how it is now used in over 6,000 products and is a proven moneymaker. One thing that even the pro-aspartame community admits, however, is that when ingested, 10% of it breaks down into methanol.

Also known as “wood alcohol”, methanol is so deadly you don’t even have to get drunk and wreck your car to kill yourself with this stuff. It just kills you flat out. But the industry says that methanol is also produced from the breakdown of many fruits & vegetables, and that the amount of methanol produced by the body’s breakdown of aspartame is 6 times less than the amount you’d get from a glass of tomato juice.

That’s certainly encouraging news if I was trying to rationalize eating aspartame and was looking for a good excuse to do it, but I’m not. Personally, the “whopping” 15 calories that I’ll get from a teaspoon of real sugar doesn’t bother me that much, and despite their best assurances, I’ll take my chances with the tomato.

If you want to read the whole article that includes Mercury, Lead, Benzene, Chlorine, Fluoride, Methanol go to the above link. Thanks Blaine and Cat for letting me post it.  Sugar is sounding better everyday. (the healthy raw kind that is!)

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