Simplicity + Chaos = JOY

My how things can change in such a short amount of time...

At the end of last year, I was tired of being sick and tired all of the time.  In many ways, it felt like life was just passing me by as I struggled each day with the continuous head pain and fatigue.  My focus was on simply trying to be the best mom and wife that I could be - and not letting the physical struggles rob my family from the love I so wanted to pour out on them.  It was discouraging to say the least, yet at the same time I think that the Lord had some important lessons to teach me that I never would have grasped had I been feeling good and keeping busy.

Lessons about being still, and resting in Him.... trusting that He uses all things....

Lessons that I don't ever want to forget, especially now as my life is once again taking another turn.  I am delighted to be feeling so much better thanks to the changes we have made in the foods we eat.  I haven't felt this good in years, and though I still often have headaches, they aren't anything compared to the debilitating migraines.

Feeling better and not wanting to waste my days away, we have opened up our home for daycare again.  Not like I did before with many families, but simply one family with 3 very special kiddos that I adore.  My days are full with giggles - and messes, and bickering, and chaos, and ... and.... and.....

.... and I am so thankful!

I have learned that every moment is precious, and that time really does pass by so quickly.

I desire my life to be one of purpose and fruit bearing... not selfishness and trying to find happiness with 'stuff' as our culture so often encourages, the trap that we so easily get ensnared in.

The more simple my life becomes, the more rich I feel, and the more at peace I am.

Tortilla Soup at a Glance

Back in February, I posted a recipe for tortilla soup, very similar to this one.  Today while making it, I decided to snap a few pictures since it was so easy.  I really should call it my "UN-Tortilla Soup" since the only tortillas used were simply for the photos....

Have you had your fruits and veggies today?

I add the ingredients that I want totally blended first with 2 cups of hot water. After blending on high for 3 minutes, the soup was hot without over cooking the veggies.  That's right!  I want those macro nutrients!

Once it's hot, I slow down the speed and add the beans, olives and some of the avocado.

 

Not only does it taste great, but I FEEL great after eating it. 

Simple Rice & Beans with a Kick

It has been cold here, and now that I'm eating better, I don't have the hot flashes like I used to.  On days like this, a hot flash just might be nice as I've been shivering in my socks all morning!

A hot cup of coffee is out - which really I don't mind since I have been sleeping so much better since kicking the habit.  I feel rested and have more energy....

But enough about that.  Let's get to the rice and beans.  Today I wanted something warm and filling - yet easy and fast to throw together.  This dish hit the mark.

Don't let the fact that it's so simple fool you.  It's good, and nutritious... and perfect for those chilly days!

RICE & BEANS with a KICK

• 2 cans of black or pinto beans (or both!)
• 1 can diced tomatoes (not Italian seasoned)
• Jalapeno - fresh or canned - to taste
• Brown rice

That's it!  Simply put the tomatoes and jalapeno in any blender and blend.  Start of with a small amount of jalapeno and adjust to the heat that you like.  It does seem to lose some heat when cooked and mixed with the beans and rice, so you might make it a little hotter than what you would normally like.

Strain and rinse the beans, add them to a pot along with tomato sauce.  Bring to boil and then simmer.  The longer you can let it simmer to let the flavors meld, the better it will be.

Serve over brown rice.
(I like to keep cooked brown rice on hand, so I cook extra when I make it.  I keep individual portions in the freezer for days like this).

Tortilla Soup = Satisfying!

These crisp, chilly evenings have made it a perfect time for some Fresh Tortilla Soup.  This recipe is so easy to make, and packed full of nutrition.  It has become my "go to" recipe when I am chilled and craving a cup of coffee… but so much better for me than coffee, and very satisfying!  I even eat it out of a coffee mug...

INGREDIENTS:

·         1 can of vegetable broth (or chicken / beef)

·         1 cup water

·         1 Roma Tomato

·         1 Carrot

·         1 Stalk of Celery

·         1 thin slice of Onion

·         1 Garlic Clove

·         ½ of a Yellow Squash

·         ½ of Red Bell Pepper

·         ½ Fresh Jalapeno (optional)

·         2 Mushrooms

·         Salt & Pepper to taste

·         ½ tsp. Cumin

·         1 tsp. Taco Seasoning

Additional Ingredients:

·         1 bunch Cilantro (chopped)

·         ¼ cup Black Olives

·         ½  cup Corn – drained

·         ½ cup Black Beans (drained)

·         2 oz Tortilla Chips

1     ½ Avocado, cut into larger chunks - added after soup dished into bowls

High Power Blender:  This recipe is super easy with a high powered blender.  Just add the top ingredients in the order they are listed, chopping larger vegies in half, and blend 5-7 minutes, until heavy steam comes out.  Then turn to low variable speed and add remaining ingredients, blend for about  10 seconds.

 Stove Top:  Chop  vegetables listed in top ingredients and add to pot of broth and water.  Cover and bring to boil.  Lower heat and simmer until carrot chunks are soft.  Add seasonings.  Using an immersion /hand blender, or batches in regular blender (let cool to avoid burns) – blend ingredients until desired consistency.  Return to heat.  Return to simmer and add remaining ingredients.  No blender?  Try using a potato masher once the vegies are soft.

This is one of those recipes that you can adjust to how you like it.  Play with it and find what you like... and then kick back and enjoy the warmth it brings.

Extreme Migraines call for Extreme Measures

Up until this point, I haven’t been inspired to continue posting on my blog.  The last few years have been filled with chronic pain and fatigue, and really, other than the day to day happenings of being ‘Mama’, there wasn’t a lot new and exciting going on.  It took all I had just to get through each day.

Oh yeah, the chickens have been fun for us, but really, there’s only so much you can post on that before people start thinking you’re crazy.

But I’m so excited to report that things are improving rapidly in my life and I am so thankful!  Jeff and I have started out the new year with a new lifestyle.  And yes, maybe we are a bit crazy with this one.  We have eliminated caffeine, sugar, dairy from our diets, as well as most meats.  I know!  CRAZY!!!  But let me say that it has been the best month health wise for both of us.  We feel so good!  (recently, we both ate meat and cheese, and both times could definitely tell how much worse we felt after….).  No worries, we are getting plenty of protein, calcium, etc from the foods we are eating.  We take vitamin D supplements since we don't have much sunshine now, and the small amount of meats that we will eat will give us the B12 that we need.

It’s been over 3 weeks now, and it is so much easier than I thought it would be.  Really, I wasn’t sure if we would last this long.  But we aren’t hungry – we eat a LOT – and our tastebuds are changing.  Food that we used to love doesn’t taste the same, it tastes salty and gross, and we are finding that we don’t even want it.  We both have lost more weight than what we thought possible without an extreme exercise plan – and because of our new found energy we are finding that we are becoming more active and are looking forward to family hikes and such.

Get this… I ENJOY waking up with Jeff in the still dark hours of morning to make his breakfast and meals for the day.  Mornings used to be the hardest part of the day for me as waking up in constant pain is exhausting and discouraging.  Now I bounce out of bed ready to start the day!

Best of all, I feel inspired – to be a better wife, mom, and all that God created me to be.  Kate’s giggles this morning as I ran up our hill ahead of her were priceless.  She was in shock and delighted at the same time, and she couldn’t wait to share with the other people at the bus stop.

If I feel this good in just a few short weeks, what’s the rest of the year going to be like for me??  I am excited to find out!

What has inspired us?

Fat, Sick & Nearly Dead (a documentary found on Netflix)
Eat to Live – book by Joel Fuhrman (available at Amazon)
Vitamix – my new fun blender that we invested in when we knew that this was going to be a lifestyle for us.

Banana Crepes (Grain Free, Protein Rich)

Banana Crepes (Grain Free, Protein Rich)

So I saw a great new recipe this morning, and decided to try it out right away. I love the idea of grain free simply because I know so many who are avoiding grains. I was surprised and delighted with the simplicity of this recipe. If it’s catching your eye, let me just say that you probably already have the ingredients on hand.

These Banana Crepes were impressive, and if you’re a foodie, than you’ll love the idea of getting your fruit and protein in such an easy, fast, delicious, REAL food way.

Here’s what you need:

1 Ripened Banana

2 eggs

butter, palm kernel oil, coconut oil or ghee for frying.

Simple Directions:
Heat 1 tablespoon oil or butter in a cast iron or stainless steel skillet over medium-low heat. Mash banana with a fork and then add the eggs and whip with a fork. Spoon the batter into the oil.  Once they firm up, flip them once... just as you would a pancake.

At first, I was hesitant to mix the egg and banana flavors, but it really turned out well. It tasted more like crepes than it did egg. I didn’t top with anything this time, but it would be delicious with nutmeg and cinnamon or whatever else you normally would top pancakes with. 

It's a great way to use those ripe bananas that you may have in the freezer - just thaw them first.

With a healthy easy breakfast out of the way, I can spend my time on more important things....

Soupas! Portuguese Feast Roast

This is a recipe that I remember my dad and my uncles getting so excited about. I love how my Grandma Dutra could always bring the family together with a good meal.  It has a very distinct aroma and taste, and it seems people either love it or hate it. After my father passed, I went without Soupas for several years, until just a couple of years ago when my cousin made it for the family at the annual Yosemite camping trip. The aroma was amazing, the anticipation as it cooked unbearable... and that first bite.... Delightful! I'm not sure which I like better, the taste, or the wonderful family memories that come flooding back when I smell it cooking.

Ingredients:

•4 lb chuck roast
•oil, salt, pepper, water
•4-6 cloves garlic
•2 med white onions
•4 sticks cinnamon
•3 small cans tomato sauce
•1 ounce or more ground cumin (to taste)
•1 1/2 cups red wine (optional)
• fresh spearmint (as much as you can fit in the pot)
•1 loaf Sourdough Bread

In a little oil, fry roast on each side, adding salt and pepper.

Put roast in a crock pot and cook for a couple of hours. Add the chopped onion and garlic. Add water to 1/2 - 3/4 way up the roast. Add tomato sauce, cumin, cinnamon and mint. Simmer several hours until meat falls apart and sauce thickens. The roast should be covered with liquid. Add the wine for the last hour of cooking. Adjust cumin, cinnamon to taste. If juice is too thick, and more water. If using a chuck roast, it will need at least 8 hours of cooking on high.

Strain and pour over thick slices of toasted sourdough bread. I love the flavor of the sourdough and the sauce together... even more than the beef. Enjoy!

 There is a roast under the onions and garlic.  Next time, I'm not going to use quite so much water.

Thick slices of sourdough french bread toasted work best...

and definitely make the flavors come together.

Incorporating KALE - Breakfast Scramble

I love kale, though I have to admit, I’m pretty limited in the ways that I know to prepare it. Yes, I love it in my Calde Verde soup (ground turkey- italian style, potatoes, garlic, onion, kale, italian seasonings)…. but other than in soups, I don’t use it much. Since I don’t use it much, obviously I don’t buy it much. But this year is different, thanks to my garden, and I now have kale that I need to use.

Kale is one of those super foods that I want to incorporate into our diets more. I’ve recently read that it’s “amazingly nutritious”. Amazingly?? Who can pass that up? Kale is great for protecting your health, providing you with a rich source of vitamins and minerals, and preventing cancer.

Here are a few facts that impressed me about this green giant:
It has large amounts of vitamin A, vitamin C, B6, manganese, calcium, copper and potassium.

Benefits of vitamin C alone include helping to reduce cell damage that results in inflammation (one of the primary causes of heart disease and autoimmune diseases). It helps to oxidize cholesterol, fight infections, and ladies, it renews collagen in our skin for a “healthy youthful appearance”.

There is so much more, but I realize that not all are interested in such facts. But for those interested, a few minutes googling kale can give you tons of information on how all this nutrition can affect cholesterol, osteoporosis, mental decline, eye damage/cataracts and more.

One of the most impressive facts to me is that the organosulphur compounds have been proven to be highly effective against many cancers, including stomach, colon, breast and ovarian cancers. It seems everyone has been impacted by cancer, and it seems to be happening more and more. I’m not saying kale is a cure for this, but I am willing to recognize it’s benefits and to incorporate it into our meals, hopefully helping our family stay as healthy as possible.

Breakfast Scramble:
1 egg (another superfood for another day)
1/2 tsp of butter (doesn't take much)
1 slice turkey bacon (cut into 1/2" pieces)
2 cloves garlic (that might be a bit much for some, but I love it... also a superfood)
2-3 kale leaves (stem removed, chopped)
2 tbsp Pepperjack cheese (shredded)
 
I crisp the bacon, add the butter, saute the kale for a few minutes before adding the garlic (more health benefits the less you cook it).  I bring it all to the center of the pan.  I scramble the egg and pour it over the mixture.  I let it cook until mostly solid, and then flip it like a pancake. I sprinkle a small amount of PJcheese on top for that added kick.  

And the Winner Is....

Can you guess who the star was in tonight's dinner?  Nope, not the pork that cooked all day in the crockpot, then baked in the oven to 'goo-ify' the bbq sauce.  No... not the applesauce (yes Kristin, Granny's recipe ;o).   That's right, it was the brown rice!

That just doesn't sound right, now does it?  But it's true.  When preparing the meal, I didn't know what to make to go along with the pork and apples.  Plain brown rice just didn't have much appeal.  I love brown rice, but normally I make it with curry, or jalapeno mango sausage, or with stir fried vegies.  But tonight, I just wasn't prepared.  I grew up eating similar meals to this, but with processed applesauce, and even worse, processed rice mixes.  Farmhouse Herb & Butter was the family favorite for many years.  It wasn't until I was married and cooking that they stopped making it (or at least I couldn't find it in the stores) so we switched to a cheddar broccoli mix.  Jeff loved it, and I loved the convenience of simply throwing it in the microwave. 

But those mixes are history for us now as many of you know I don't tolerate all the chemicals so well these days. We've moved on to the much healthier option of brown rice.  But sometimes brown rice just seems bland.

That's why I was so excited tonight at how well this meal turned out.  Earlier in the day I had cut into a mango that just wasn't juicy enough for my smoothie, so I had saved it thinking I'd just eat it later as a snack. (Yes, I realize I have a mango addiction....)

 It ended up being the perfect addition to the rice!  I also added some fresh garlic, chives and a mini pepper, both fresh from the garden.  My bland brown rice that I had cooked was suddenly bursting with delicious, non packaged, flavors!

I am loving how much easier it is becoming to eat REAL foods.  I hadn't ever realized just how many processed foods we had eaten, and the adjustment has definitely taken time.  But I have learned that it really doesn't have to be that much more work, and we might even be saving some cash in the process.  Keeping fresh food in the house is the key, and it really is rewarding when something turns out so much better than expected.... like the star tonight.... Mango Brown Rice.  Yum!

What are some of your favorite brown rice recipes?

Pork Loin – Cinnamon Style

Trader Joe’s had a great price on Pork Loin yesterday, so I decided to surprise Jeff with one of my dinner experiments. I’m sure there are recipes out there somewhere similar to this – I just never seem to take the time to look for them. Anyway, dinner turned out fabulous so I thought I would share a very casual recipe with you. I’m not one to use measurements, but with these ingredients I don’t think it matters much.

I didn’t think to take a picture, but I have to admit, it sure turned out pretty!

In a gallon ziploc bag I added the following ingredients:


Fresh garlic – chopped
Cinnamon
Nutmeg
Allspice
Brown Rice Flour (about ¼ cup)


I played with the bag to mix it thoroughly, and then added the pork loin to the bag, played with it some more until the loin was completely coated with the mixture.

Then I seared the loin on all sides in my hot cast iron skillet with a little bit of butter. This only took a few minutes, then I removed the loin and set it into a 9x13.

Next I added a sweet onion (sliced) and a couple gala apples (chunked, skin removed) to the hot pan. I LOVE how cast iron sears for nice crisp edges. I didn’t cook them completely, but just long enough to give them some brown edges.  Cast iron is also fun for the sizzle sound factor... my family is always impressed!

I then spooned the onion/apple mix over the pork (mmm…  golden raisins would be good tossed in here, and maybe a few pine nuts). I then poured the remaining seasonings from the bag over the top. I covered the pan with aluminum foil and baked at 400 for about 40 minutes. I then removed the foil and baked for another 10 minutes or so, just to dry out the edges a bit.

What resulted was a wonderful, juicy, flavorful festive fall meal that we will have to do again soon. I had some homemade applesauce going while it was baking, along with a vegie mix ( cooked in the same cast iron, as it was just sitting there…) of fresh green beans, zuchinni (yes, both from the garden), onion and turkey bacon seasoned with pepper and garlic.


It didn’t take long, it was easy, and even the cleanup was simple.
Let me know if you decide to try it, or have a similar recipe that you enjoy ;o)

Salsa!

When I'm fighting any kind of bug, like I have been this week.... I don't crave the typical chicken noodle soup.  No, when food is hard to taste and my sinuses hate me, it is then that I crave SALSA!

I haven't always been this way.  For many years, Pace was the only salsa I knew of, and I didn't like it much.  Those were the days when my cooking skills were limitted to casseroles made with cream soups.  Yeah, I know.  No more cream soups for me - not unless I want to be down for a few days with a migraine.

So imagine my delight when I walked into my friend Janet's kitchen and she was making salsa... from scratch!  I hadn't yet been exposed to much of "scratch" anything, so I was quite impressed.  And when I tasted it, I fell in love.   Since that day, salsa has become a staple in our home, especially when the cold season approaches.  It's perfect for entertaining, camping... and especially great  for football.  My hubby is quite content at the moment.  It's the perfect addition as he watches the games.

People occasionally ask for the recipe, so I thought this would be a great opportunity to share.  With pictures, you can see how easy it is step by step. 

Salsa!



Ingredients:
Sweet Onion, Garlic, Lime, Cilantro, Diced tomatoes and Rotel (original).
I prefer to use fresh tomatoes and hot peppers, but didn't have any today.  If using canned
tomatoes, I normally use just one large can of diced. 
If you like it spicy, throw in some jalepenos as well.  Yum! Sometimes we use frozen corn as well.



Simply add the ingredients to your food processor.  I prefer the Ninja. 

I got mine at Walmart for under $30, but now have seen a new improved silver and black

model at Costco.



Enlist the help of a little person.



And let them do the physical labor.  As you can see, mine is pretty excited to do so.





And there you go... easy, pretty and healthy all in one!



There are so many variations of salsa... what are some of your favorites?