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Posted on Jan 20, 2012 in Health Care, Not So Top Chef, Passably Parenting | 0 comments

Too Hot for Me

One of the hottest parenting topics and my biggest parenting challenges I have faced as a parent is food. Friends and family with food allergies, kids that barely show up on the growth chart, eating local, organic or should we be vegan…
The whole thing overwhelms me. Specific eaters who are sensitive to texture and temperature and must have high protein diet but nut-free at school and activities. Throw in eczema, attention and growth issues and we should also be casein and gluten free. Throw in a girl that cries when the wind shifts I’m wary of the soy/estrogen link.

No matter what my kids think/say I’m not mind-numbling stupid yet all these food rules kick my a$$.

Help me out! What have you found that works?

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Posted on Sep 14, 2011 in How I Get By, Not So Top Chef, Passably Parenting | 0 comments

Miserable Mornings

Miserable Mornings

Most of the kids have been good morning people.  They have been early risers that spring out of bed to start the day.  But as the older three have gotten a bit older there is a little less spring and whole lot more slug.

Popsicle Molds

What I have struggled with the most is getting a really nutricous breakfast in them to help start their day.  Not only is it something I am terrible about doing myself but also with a family history of diabetes I want to make sure they start their day off with a good amount of protein.

Like many families smoothies* are a great option and, as I do for most things, I always make more than I need.  I freeze the leftovers into popsicles for the kids to snack on or cubes to use later.  And, as it turns out, it’s really easy to get your kids to eat popsicles for breakfast!

Raspberry Orange Smoothie Popsicle

 

*I add protein powder and freshly ground flax seed to ours.

 

 

 

 

 

Alternatives to popsicle molds…

Silicone Cupcake Mold

Pops!

Easy to remove!

 

 

 

 

 

 

 

 

Makes great smoothie cubes or pop applesauce cubes into a container to melt in time for snack or lunch.

Silicone mold

Applesauce cube!

 

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Posted on May 18, 2010 in Health Care, Mommyhood, Not So Top Chef | 1 comment

Feelin’ the Healin’

When I don’t feel good I want soup and I always whip up some Feelin’ the Healin’ soup – a light broth with lots of healing power.  I believe strongly in the healing power of food.  And not just soul healing comfort food* or the holiday meals around the table with friends and family.  I believe in the power of what’s in our food.

It’s no big deal and not going to get me a cookbook contract.  Most of us throw things together that taste good.  But I like to take it step further and really make my food work for me.  Not just nourish but heal.  I think about it all the time.  What did my kids eat for breakfast, snack, lunch, snack, and dinner?  How much protein?  How is their blood sugar?  How many fruits and other carbs did they get?  Did someone complain of headache, stomach ache or runny nose.  What can I do to make them to make them feel better?

I don’t have a set list of ingredients instead the recipe is based on healing properties.
Today’s soup (based on what I had in the fridge) and most of this stuff I always have around

Feelin' the Healin'

Feelin' the Healin'

Garlic – said to have fungicidal, antiseptic, tonic and parasiticidal properties (just crack whole clove with the back of a knife and toss in)
Ginger – said to act as analgesic, antibacterial, anticoagulant, anti-inflammatory, antioxidant, antiseptic, antispasmodic, aperitive, aphrodisiac, astringent, carminative, cephalic, cholagogue, diaphoretic, digestant, diuretic, expectorant, febrifuge, laxative, rubefacient, stimulant, stomachic, tonic, vasodilator.  (FYI – I keep ginger in the freezer and shave thin slices into broth)
Red pepper flakes/cayenne/peppers – synergistic ingredient in various tonics, laxatives, sedatives, and hay fever remedies. (I put enough in so you feel it and your nose runs)
Sweet potato – anti-inflammatory properties, Vit A, Vit C and Vit K
Bok choy (pak choi) – contain thiocynates that help fight cancer and heart disease as well and Vit A and Vit C (I always have some kind of greens around and they always make it into my soups, the more the merrier, greens are a great sources of vitamins and minerals)
carrots – Vit A
bulgur – a healthy fibre with little sugar makes for a nicer “filler” (rye, wheatberries, and sometimes for kids I might use pasta)
organic chicken stock was my base

I love to add fennel (good for stomach issues – supposed to promote function of liver, kidney and spleen) if I have it around.

I LOVE Mountain Rose Herbs for dried herbs, teas and essential oils.
I find www.nutritiondata.com useful for quick breakdown of what’s in my food.

*My comfort food is egg rolls.  My mom learned how to make them from scratch from a neighbor in Saudi.  She taught me.  Know, especially for Christmas Eve, we make up a huge batch.  My girls now sit down and help up wrap.  And my sister-in-law has joined in.  There is nothing more comforting!

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Posted on May 3, 2010 in Not So Top Chef | 0 comments

Food

I love food.  But I don’t like eating.  I guess it’s more art for me.  I love the colors and textures of food.  I love the history of each item from where it was grown and how it was cared for to prepared items and how ingredients were brought together.  So I figured a page about food and what works/doesn’t work for me would be as close as I will ever get to publishing a cookbook!  Cooking is the closest I get to art.  It captures so much of me.  The science behind it, health, earth and carrying for those I care about or those who simply could use a meal.

Cinnamon Pancakes
Persimmon Cookies/Muffins
Feelin’ the Healin’ Soup

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