Month: October 2013

No Pop. No Soda. Ever.

So, I went to the dentist this week, and there was a great display on their waiting room coffee table!  It showed various common sodas and in front of it in a beaker was the actual amount of sugar in the drink.  They had soda, vitamin water, gatorade, etc.  Great visual.  And so I’m taking that a step further and explaining why YOU SHOULDN’T DRINK DIET SODA EITHER. The WI Dental Association has a pamphlet, and here are some interesting facts: a bottle of soda pop in the 50’s was 6.5 oz.  Today 12 oz and 20 oz are common. a 64 oz. “Big Cup” has more than FIVE CANS of soda in it. there are NO nutritional value in soft drinks soda = cavities 20% of all 1 and 2 year old children drink soda! (yikes) teens drink 300% more soda than they did 20 years ago soft drink companies PAY high schools big bucks to offer their products sealants only protect tooth chewing surfaces, pop decay tends to occur where sealants can’t reach …

Choosing a snack that won’t sabotage you

This is such an important lesson I’m splitting it into the recipe and a post on WHY you should look at certain numbers differently when you choose snacks. And don’t dismiss this post if you are a normal weight.  This information is important for everyone, heavy, thin, and in-between. I sometimes eat granola (NOT every day, but a few times a week).  Why?  Granola is healthy and has a lot of FAT.  Why is that good?  SATIETY.  That is the feeling you’re full.  The feeling that you don’t need to go raid the oreo package taunting you in the kitchen.  The feeling that you’ve had ENOUGH.  And when any of us are trying to eat healthier and/or lose weight, satiety is paramount.  You cannot go months and months feeling like you’re starving.  And I’m going to tell you that it is REALLY important to eat good fats.  REALLY IMPORTANT, as in ESSENTIAL.  Let’s take a look at how I make Granola — and I make it so I can control what is in it and …

Spicy Korean Pork with Asian Slaw

This recipe was so good when I had it at my brother-in-law Marty’s house, we asked him for the recipe.  Originally from Fine Cooking, I’m posting it here.  You can find a lot of good recipes on their site. This is a beautiful and delicious presentation of an old standard.  Much more fun than roast tenderloin!  My husband made it again tonight, so I thought I’d post!  The only tricky thing in here is the brown sugar, which you could probably substitute honey (or even Stevia, but I have not tried that)! INGREDIENTS: Pork tenderloin (two small or one large) wheat free tamari sauce or coconut aminos rice vinegar raw honey garlic ginger sesame oil walnut oil Sriracha (Korean hot sauce, Thai red chili paste might also work) 1 lb Napa cabbage, thinly sliced 1 cup grated carrot 4 diced scallions kosher salt MEAT PREP: Trim the meat of any fat, Slice diagonally into 1/2″ thick slices. MARINADE: Create marinade in a cup. Use 1/2 cup for marinade, and save rest for sauce, don’t put …

Surgery and Vulnerability

I probably should let everyone know how I’m doing.  I had surgery on September 3, when it was discovered I had a “massive” tear in my right rotator cuff (see my previous post for more info on what THAT is… ugh)  My husband had this done 6 years ago, so he knew I was in for a long haul.  His job required using his rotator cuff for heavy lifting, and it was four months before he could go back to work. It is these kinds of events that cause reflection on one’s life, and test marriages.  I’m not writing about “wellness” today, but instead about emotional wellness, and being vulnerable. So the lowdown is I’m fine, had a MASSIVE tear. (Imagine my surprise when my actual operative consent read “Repair of Massive Right Rotator Cuff Tear”).  Oh yippee, I’ll sign up for this!  Part of my brain was screaming, “Leave, Run! This is gonna really hurt! Danger Will Robinson, Danger!”  If I had really known what the loss of my right hand for a month …

Low Carb Meatloaf

My husband and I have been in a  ground beef rut.   Sick of making hamburgers (grass fed only), spaghetti sauce, tacos, and chili.  But Meatloaf had been off limits to us because of the fillers in it.  It often has bread crumbs and/or oatmeal, which have carbs.  So, here’s our version of meatloaf with a lower carb load.  Yes, it has some cheese, but one serving doesn’t amount to very much. Serves 4-6    Preheat oven to 350 degrees. Ingredients: 2 lbs. grass fed lean ground beef 2 whole eggs, beaten 2 pieces of cooked bacon, chopped up 1 cup tomato sauce, preferably organic – we used one with basil and garlic in it 3 T Wheat Free Tamari Sauce (or soy sauce if you can’t find Tamari) 4 cloves of garlic, minced ½ cup grated Parmesan cheese 1 T onion powder 1 T dried parsley ground black pepper to taste Mix everything together in a bowl, using clean hands to combine it well.  Create a loaf shape in a 9 x 13 inch glass pan …