Eating Right

I knew that embarking on this FPIES food challenge with Claire would lead us to some pretty interesting findings. After watching a couple of serendipitous Oprah shows (I need to climb off my soap box for a second to clarify something... The only television programming that I break for is the occasional Oprah and every single Bachelor... I'm really not a couch potato) centered on the gut-churning documentary "Food Inc." and Dr. Oz's wake-up call to diabetes, the puzzle pieces started coming together. Claire's diagnosis has forced us to turn away from pre-packaged and processed foods and into all things fresh and wholesome. It's as if our little ladybug is leading us towards becoming the healthiest little family that we can be!

I consider myself to be the Commander In Chef of my house. I am the one who researches, plans, cooks and serves everything that comes through our kitchen. I take a lot of pride in the healthy food that I've always fed my family. However, since January 14, my quest for a healthy family has become much more driven... I'm getting down to the brass tacks of nutrition. We've tried a slew of new foods that we've always categorized as "granola" (a.k.a. "earthy"--which we never considered ourselves to be) and actually liked them! There's nothing scary about quinoa! And almond milk...it tastes like a milkshake mixed into my Grape Nuts every morning! Where have you been all my life!? Besides the taste factor, it is SO SATISFYING to be able to pronounce every ingredient we're filling our bodies with.

My goal is to continually add our "four star" recipes to this blog --you can take it up with my husband if you disagree :) Hopefully others of you can enjoy the immediate and long-term benefits of eating right along with us!

Quinoa Tabouleh
"Gluten Free and Easy" Robyn Russel

1/2 c quinoa (or rice), cooked in broth
1/4 c sun dried tomatoes, chopped (or regular tomatoes cored and diced)
1 short cucumber, seeded and diced
6 scallions, finely chopped
1 c finely chopped parsley
3 T olive oil or the oil reserved from the sun dried tomatoes
3 T lemon juice
1/4 t crushed garlic
salt and pepper, to taste

1. In a large bowl place the tomatoes, cucumber, scallions, and parsley and toss to combine. Stir in as much of the quinoa as needed to give a balanced look to the salad.

2. In a glass jar with a lid combine the olive oil, lemon juice, garlic, and salt and pepper. Shake well. Pour over the salad, toss to coat and serve.

Apple and Carrot Muffins
(Adapted from Zucchini Muffins, "The Best Life Cookbook", Bob Greene)

2 eggs or 1/2 c egg substitute
1/2 c plain almond milk (or skim milk for the non-dairy-free :)
1/4 c honey
1/4 c sugar
3 T olive oil
1 c whole wheat flour
1 c wheat bran
2 t baking soda
1 t baking powder
1 t cinnamon
pinch of salt
1.5-2 c unsweetened applesauce (I used Claire's apple puree)
1/2-1 c grated carrots (add the applesauce and carrot slowly, ensuring the consistency isn't overly moist)
1/3 c raisins (we used Golden Raisins)

1. Preheat oven to 350 degrees.

2. Combine the eggs, milk, honey, sugar, and oil in a bowl. Once completely mixed, add the remaining ingredients and mix thoroughly.

3. Divide batter into muffin tins and bake until a toothpick inserted comes out clean, about 17-20 minutes.

Makes approximately 16 muffins
**To make Zucchini muffins, omit the applesauce and carrot and add 3c of grated zucchini.


Cottage Pie
"The Best Life Cookbook" Bob Greene

POTATOES
2 medium, skin on
2 t olive oil
coarse salt to taste

BEEF/TURKEY
1T olive oil
2 large carrots, peeled and finely chopped
1 onion, chopped
1 pound 95% lean ground beef or ground turkey breast (we used turkey)
4 c spinach, well washed and stems removed
coarse salt and pepper to taste

1. Place the potatoes in a pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 20 minutes. Once tender, drain the potatoes, add the oil and salt and mash all together with a wooden spoon. Set aside.

While the potatoes are cooking...
1. Preheat the oven to 375 degrees

2. Add olive oil to skillet and heat over medium to medium-high heat. Add the carrots and onion. Cook until slightly brown, stirring often.

3. Add the meat and cook until browned. Add spinach and stir until wilted. Season to taste with salt and pepper. Remove from stove.

Assemble...
In a 9-inch baking dish, place the meat mixture and cover with the mashed potatoes. Bake in oven for about 10 minutes and then broil until the potatoes form a golden crust.

**I had to satisfy my Midwestern hubby with a little bit of brown gravy on top :)


Graham Crackers
"Beat This!" Ann Hodgeman
I heard once, "Eat all the junk food you want...so long as you make it all from scratch." Here's one to satisfy the sweet tooth. Pair it up with a glass of cold almond milk and your in for a treat!

1 1/3 c whole-wheat flour
1 c all-purpose flour
1/2 c brown sugar, packed
3/4 t baking soda
1/2 t salt
1/2 t cinnamon
1/4 t ginger
1/4 c unsalted butter (I used a non-dairy butter spread)
1/3 c honey
5 T cold water
1 t vanilla extract

1. Preheat oven to 325 degrees

2. Place flours, brown sugar, baking soda, salt, spices, and butter (or spread!) in a food processor. Combine with a few pulses. Add remaining ingredients. Pulse and then let it run for 30 seconds, or until the mixture forms a ball.

3. Divide the dough into two smaller balls. Spray two cookie sheets with non-stick spray. Dust the dough with flour and roll it out into a rectangle (I suggest rolling the dough to approximately 1/8 inch thickness for a cake-ier cookie :). Cut the dough into smaller squares or rectangles (which ever floats your boat!) and transfer each to the prepared cookie sheet. Prick each cookie all over with a fork.

4. Repeat process with the rest of the dough. Bake, one sheet at a time, in the oven for 12-15 minutes.