So it's been almost two months since I last posted. Sorry 'bout that. Wow, let's see. I've been having a different kind of pregnancy this time around. I truthfully barely recognize myself, and that's not a bad thing. I felt like all this time I was talking out my ass, saying, Yep, that's right, I'm going to CHANGE how I eat, CHANGE how I move, and CHANGE my attitude about my body. Well, looky here...enough talk about something and it might actually gain a foothold. (Note to readers, I am NOT a proponent of this new fad book known as The Secret, though I do believe positive thinking can only help). So I find myself suddenly not trying to "be better" or "stop eating bad foods", and instead, I just buy healthy food, make it the way I like it and eat a reasonable amount. My body has decided that twice as much food as I need is no longer a reasonable amount, and so I have without any effort, managed portion control. I think I just needed to stop

thinking about it so damn much.
I even ate brussels sprouts last night. I hated them. BUT I did give them an honest go, and they failed my taste test. That's okay though...I ate them, and will just buy their other green cousins for my veggie fix.
I have not been walking like I had been, BUT I have been gardening and mowing the lawn, which is a BUTT-whoopin' for me, but I enjoy it, so it's not such a chore.
I found out about a food co-op here in town. I remember my mom belonging to a co-op when I was a kid. The food is so well priced, and it includes local fresh produce, so you can't go wrong with that.
I am toying with the idea of writing a book about eating. Not a diet book, more of an anti-diet (and by that I mean the opposite of diet, not that I'm against dieting, though I am). I want folks to take a look at the food on their plate and wonder where the heck it came from! Folks joke about it, but ask a kid where chicken comes from, and rarely will you get "the farm" as an answer. And if he did say "the farm" he wouldn't be right on that count either. The travels and tribulations our food goes through are something everyone should be aware of. I'm trying to stick to foods with pronounceable ingredientes, and when possible, if a food is going to be "processed", it's going to be processed by me. Really, what I need is a Kitchenaid Mixer with all the bells and whistles (including the pasta attachment) if I'm going to go totally un-processed, because we eat a lot of pasta.
Speaking of pasta though, try this: Instead of buying jarred, salty, greasy, flavorless pasta sauce, gather the following:
1 Tbsp. Olive Oil
1/4 onion chopped (optional)
2 Cloves of Garlic (minced)
1 can crushed or diced tomatoes (plain old tomatoes only)
1 Tbsp of Italian seasoning (or basil and oregano at the very least)
Heat the oil in a pan on medium until it spits if you flick water at it. Put in the onion and garlic and stir until the garlic turns a little golden. Quickly, so the garlic doesn't burn, add the can of tomatoes, add the seasoning and heat through. You can add or subtract seasoning as you like, and salt and pepper to taste. It doesn't really take much longer to make it, but you KNOW what's in it. Here's the ingredient list for Ragu Traditional:
Tomato Puree , Water , Tomato Paste , Soybean Oil , Salt , Sugar , Dried Onions , Extra Virgin Olive Oil , Spices , Romano Cheese , Part-Skim Milk , Cheese Cultures , Salt , Enzymes , Natural Flavor
1/2 cup contains 6 grams of sugar and 580 grams of sodium. Who needs that? And what, pray tell, are those "natural flavors"?
Obviously, compared to many food items, the Ragu isn't even a scary list of ingredients. At least you can say them all without spraining your tongue.
So I guess, my challenge to you is, see if you can't take something you use all the time: bread, eggs, pasta sauce, taco seasoning or Hamburger Helper and find a way to make it yourself or get it fresh from a farm. See if you can't make a healthy alternative to the packaged, preserved garbage we stick in our mouths every day. You may find it to be cheaper even, at times, and it is almost ALWAYS more flavorful.
Oh, speaking of eggs. Have you ever eaten a farm-fresh egg? I hadn't until this past month. A co-worker of a friend gave me two-dozen eggs to try from his farm down the road to see if I wanted to buy them on a regular basis. The shells ranged from speckled rust color to light green and blue. The inside was where the real shock was though. The yolk was BRIGHT orange. To clarify and give you a better picture, when scrambled, they were the color of dark, sharp cheddar cheese. They were richly flavored and when fried, the yolks stood VERY tall and didn't break easily. Compared to the bleached (literally) white eggshells of the pale-yellow-yolked grocery store eggs, these were a total shock. And they were wonderful. I found out two interesting facts: the yolks are orange because the chickens actually get to go outside and have greens in their diet (weed shoots, alfalfa, that sort of thing) AND, they make terrible hard boiled eggs. Why? Because they're not old. Old eggs peel easily when boiled, which is why if you're planning on boiling eggs, either buy them from a farm in advance, or buy them at the store where they're already plenty old.
I'm rambling, but I'm learning so many things, and I want to SHARE! I'm no longer afraid of butter, olive oil, sugar, bread, etc. I've discovered that there are ways to use all of these things in moderation that gives you the flavor you want without going nutso. I found I can make two loaves of white bread with 1 Tbsp of sugar (in lieu of the one loaf I was making with 1/4 cup of sugar! I found that whether I choose margarine or butter, it doesn't matter, so long as I try to do a lot more cooking with either in small amounts for flavor and not slathering it on bread or potatoes on my plate.
Speaking of plates: I have taken to plating up dinner for everyone before we sit down, with the understanding that what's on the table is ALL there is to eat. Any leftovers are for lunch the next day, and are not available for "seconds". No one seems to miss them.


Tilapia is my new friend. Read about it
here.
Everyone in my family loves it from the baby and my six year old to my husband. You can make it SO many ways, it's sustainable, low fat and SO delish. Between that and chicken, my proteins are just about covered for the week.
Okay, so that's probably enough for the day.