Author: Time2Thrive

Abuse has many faces…

I hated tickling.  As a kid both my sister and I were tickled by my father whenever he wanted to do it.  And as small children, we realized we HAD NO CONTROL.  At first, for maybe 10 seconds, it was funny, then it became either terrifying or painful. And we had no say.  And here’s the important thing:  Our father, ANY father or grandfather can read our signals.  He could clearly see we were uncomfortable, but he ignored that. Intentionally. And we forget that these fathers and grandfathers need to understand (and be called out) that this is ABUSIVE. And like this young mother, we need to get strong in the face of family “oh it’s no big deal” and stand our ground. Doing something to another person’s body against their will is NOT OKAY.  This young mother and writer does an amazing job here of articulating this boundary.  I only wish I had had a mother who would have stood up for me this way.  Sadly, my mother was much like hers.  Complicit in …

Rebecca Katz’ Cozy Lentil Squash Soup

I LOVE Rebecca Katz.  Ever since I “met” her cooking (and her!) at Food as Medicine in 2010, I’ve followed her blog, read and bought her cookbooks and tried to cook “more like Rebecca”.  She is a culinary rock star, and so I am sharing her new fall soup.  I happened to have everything it called for:  green lentils, a new organic delicata squash, and kale.  (full disclosure:  someone at my house claims to HATE kale, but when I call it greens, sliver it cooked in soup, it gets eaten!  LOL).  I also LOVE the spice combinations in this, they feel a bit Moroccan to me! Read her post here:  Rebecca’s Cozy Lentil Soup with Squash PRINT the recipe here. MAKES 6 SERVINGS • PREP TIME: 20 minutes • COOK TIME: 35 minutes Rebecca states:  “Silicon Valley has promised us that, someday, little nanobots will act like tiny microprocessors in our brains, helping to make us smarter. I say, Why wait? We already have a teensy food that does that. It’s the lentil, the vegetable …

Beets 101

A lot of people don’t know how to cook beets correctly, so they end up being tasteless blobs that turn your fingers red. This is a short, simple post on how to cook them correctly, which I learned from the PBS Victory Garden cookbook — which is one of the most comprehensive cookbooks on vegetables. Unfortunately I think it’s out of print. 😞 Here’s how to make beets so that they are not only completely tender, but extremely sweet. Cooking them slowly at low heat caramelizes the sugar in them and makes them taste almost like dessert. Roasted Beets This works for any amount of beets.  Our favorite are the golden beets. (yellow) Preheat your oven to 275º (yes, not a typo, only 275) I take a shallow pan, I use a ceramic one, and I cut the stems off the ends and trim any extra stuff. Do not peel them. Place them in the pan, and drizzle about 3 tablespoons of olive oil on top of them, I shake the pan around a bit …

Kale and Fennel Gratin Casserole

My husband hates kale.  Almost all kinds.  But he thought this was good. That should tell you this isn’t your average kale recipe!  I adapted this from my local organic farm CSA, and it was a hit at our house.  You can make it dairy free without the cheese, it just won’t be as thick.  Enjoy, it’s like a great spinach quiche sans crust. Fennel, Kale and Rice Gratin Gluten free, Low Carb, (can be dairy free, see below) Serves 4-6 click here for a PRINTABLE RECIPE large bunch kale, stemmed and washed (you can use curly kale, like above OR lacinto kale, which looks more like a flat big leaf  spinach, either one works.  I like the flat one best) 3 tablespoons extra virgin olive oil 1 large yellow onion, finely chopped 2 medium bulbs fennel, trimmed, quartered, cored and chopped (about 2 cups chopped) Freshly ground pepper to taste 2 large garlic cloves, minced ¼ cup chopped fresh dill  (or 1½ T dried dill) 4 eggs ½ cup coconut milk (the kind in …

Healthy EASY Coleslaw

Steve’s Healthy Coleslaw Just in time for 4th of July! My husband has become vigilant in helping find healthy recipes and he loves coleslaw, so here is our version of the summer favorite!  If you like less dressing, use less, or make more dressing if you like your coleslaw “wetter”.  This is WAY better than the pre-made ones full of preservatives and chemicals!   Ingredients: 1 cup Vegenaise:  healthy alternative to mass produced mayonnaise, in frig section at most large stores, or you can use Olive Oil Mayo or best yet, your own homemade mayo! 2 tbl Dijon mustard 4 tbl apple cider vinegar 1 tbl pickle juice ¾ tsp kosher salt 1 tsp onion powder 2 tsp celery seed 16 oz organic coleslaw mix OR 1 medium cabbage shredded and 2 organic carrots shredded (or purple cabbage or any combo thereof) optional:  garnish with cilantro or even add some in Mix all ingredients and combine well, refrigerate for an hour.  Best made ahead, always a good thing!  Happy 4th of July!

Time, Aging and Sheep

As we rejoice in a new spring of green and flowers after a VERY long winter, I am forced to see the evolution of time passing resulting in changes around me I don’t want, or like. Changes one cannot ignore. In the last year my husband and I have felt loss a bit more personally than in other years.  Our last parent lost her battle with dementia, leaving us truly the “oldest generation”,  we lost one of our groomsmen from our wedding in a plane crash, another friend my exact age passed away without warning in her sleep; a friend who baked cookies for our family every holiday passed away, leaving a void of both a friend and a cherished tradition, and two friends lost their fifty-something husbands very suddenly the same week a year apart.  And that doesn’t count the friends battling chronic illness, sudden health incidents and/or facing their own mortality. For everyone, time marches on, even when you’re desperately trying to anchor it to not move. The immortality of being 20 or …

Why you should know your reverse T3

Read this and ensure your thyroid function get evaluated properly.

Bad-Better-Best: Coffee Creamer

Here is something that confuses a lot of people.  What to put in coffee?  We were taught dairy was bad, and non-dairy creamer was glorified as “heart healthy”.  Guess what?  The last five – ten years of research has proven that the OPPOSITE is true.  Coffee-mate like beverages are the WORST thing you can put in coffee, and they contribute to obesity and heart disease, among other things.  They are full of partially hydrogenated oils/sugars/flavorings/stabilizers and chemicals.  THEY ARE POISON.   So, what’s better?  You’d be surprised. The best thing is black coffee, but if you’re like me, black coffee isn’t a taste that I love.  If you need a creamer, GRASS FED (aka “pasture raised”) organic heavy cream is best.  Why?  Well, first let’s undo the “saturated fat is bad” mindset we all got from years and years of hearing that it contributed to heart disease.  The enemy for heart disease, weight gain, metabolic syndrome and diabetes is CARB content, and guess what?  Heavy cream has ZERO carbs.  Next are flavored creamers that use dairy …

Bad-Better-Best: Is Butter Bad?

I’m starting a series of quick posts that cover easy modifications you should consider when eating.  Today’s is one of the simplest.  Choose the right butter! Want more information on WHY you shouldn’t eat butter or margarine, only pasture butter or ghee?   Check out my update on fats:  http://time2thrive.com/2017/11/16/update-on-fats-2017/ It also explains that there are many other good fats, see my posts about fats to see if your choices are among them. *Pasture butter is good for spreading, but ghee is clarified butter, so best for frying, sauteing and high heat applications. Next up:  coffee creamer, the good, bad and ugly  

Organic on the Cheap

So, a lot of people say to me “I just can’t afford organic”.  Besides the rationale I’ve already given in prior posts, (how much do you spend to go out to dinner?  movies? take out?  Why would you balk at spending that same amount on your food, the one thing that can energize and heal you?) here’s a source where you can get stock pantry items CHEAP, shipped right to your house, and save $$ in the process.  Thrive Market is the organic version of Amazon Pantry, and there are lots of other reasons to support it, and no relation to my blog, btw… (already a member?  see bottom of page to get a free maple syrup!) Thrive Market is the first socially conscious online marketplace offering natural/organic products at wholesale prices. For less than $5 a month ($59.95 annually), members can shop 4,000 of the highest quality food, supplements, home, personal care, and beauty products from more than 400 of the best brands on the market, all delivered straight to their doors at 25-50% …

Update on Fats: 2017

Since I first posted this in 2013, we’ve gotten even more research, especially about saturated fats, and the news is good:  they help decrease heart disease and they truly help inflammation. Here is the latest: You need fats.  Do NOT try and lose weight by turning to low fat options.  Guess what they trade for fat so that the product tastes ok?  SUGAR = CARBS.  The trade off is that you’re hungry in an hour!  Why?  Your insulin just spiked.   How many times have you eaten a meal only to feel hungry in an hour or two?  Fat gives us satiety, the feeling of “I’ve had enought to eat”.  So, fat is your FRIEND, especially if you want to lose weight.  Here’s simple guidelines for fat consumption.  Did you know you don’t absorb certain vitamins without fat?  Vitamins A, D, E and K are considered “fat soluble” and are absorbed MUCH better when paired with fat. List of “Good” Fats: vary where they come from, add them to your meals, and find you’ll stay …

Roasted Root Vegetables

Now that it is autumn, nothing is in season more than root vegetables.  They are a GREAT accompaniment to any meat/fish or poultry. Roasted Root Vegetables are easy to make, healthy to eat, and flexible, in that you can use almost any root vegetable.  Here’s how I make them, and people can’t believe they’re eating something so healthy! Take any favorite root vegetables: Potatoes Sweet Potatoes Turnips Parsnips Carrots Beets (if you do beets, keep them in a separate bag or you’ll have pink veggies!  LOL) add other favorites:  small halved Brussels sprouts, diced onion, rutabaga I use a chopper that makes small squares.  They are available online and most kitchen stores.  Here’s an example of one. I use the larger setting to make even sized squares.  I put them all in a ziploc bag with olive oil, salt, pepper and rosemary.  Shake it up.  Thyme is another spice that works really well with these combos.  Use paprika or pepper if you want.  Add garlic.  There is no wrong way to season, use what you …