Making Maple Syrup Last

Once you make the decision to steer clear of refined sweeteners and artificial flavors, you can't buy the cheap "maple syrup" anymore. However... real maple syrup is expensive! (Think outside the grocery store box and look for a food co-op or a bulk food store in order to get a better deal.)

But what do you do on a perfect Saturday morning with six stacks of pancakes ready for six hungry mouths?

Here's what works for us:

I melt butter in a small saucepan and add the same amount of maple syrup. (So, that may be 1/4 cup of butter and 1/4 cup of maple syrup if I need a 1/2 cup of syrup in the end.) As it heats through, I stir it vigorously until it is completely combined and a pretty light brown color.

Not only do I get to skip buttering the pancakes... who wants to butter that many pancakes anyway? The children get more syrup on their pancakes, but only half of it is maple syrup. And the syrup is wonderfully warm, sweet, and buttery. Yum!

I actually got this tip from my dear sister-in-law several years ago. I don't know if she will even remember... but we have done it like this ever since. Thanks, Renee!

For more Works For Me Wednesday posts, visit Kristen and WeAreThatFamily.com.

Thanks for stopping by today!

Photo Credit: Allposters.com

Don't Throw Away the Liquid from Cooking Vegetables!

While I really see the health value in eating raw vegetables and salads as much as possible, sometimes veggies are just better cooked. I'm thinking about eggplant, zucchini, and greens for example.

In fact, some veggies are even more healthy when they are cooked. For example, cabbage, broccoli, brussles sprouts and kale contain thyroid inhibiting compounds called goitrogens. Spinach, chard and beet greens contain oxalic acid, which blocks the absorption of calcium and iron. Cooking neutralizes both of these negative factors.

But what do you do with the leftover cooking liquid? Here is what's left from a pan in which I sauteed onions, rainbow chard and garlic. There's a lot of good stuff in that liquid!

But who wants to drink it??? (There are rare children like Spiderman who eagerly await the liquid from cooking beets as his choice beverage, but I understand he is a rarity. None of my girls want any part of it!)

Don't throw it out! Don't waste the extra nutrients! Instead, you can add the liquid to your store of stock in the freezer or fridge. Keep the stock plus vegetable liquid to steam rice or add to soup, spaghetti sauce, chili or almost any crock pot meal.

I usually have some chicken stock in the fridge or in the freezer. I pour this 1/4 cup of liquid in with it. By doing so, I add extra flavor and nutrients to whatever I use the chicken stock for. The possiblilies are endless!

Note: If you have a pint or quart of stock in the freezer, adding 1/4-1/2 cup of cooled vegetable liquid will not defrost the stock enough to cause a problem. If you are adding more than 1/2 cup, you may want to just freeze it by itself in leftover yogurt containers. Just think ahead to pull it out of the freezer before you make rice or soup. Or you can quick-thaw-it by leaving it submerged in a sink of cool water for a bit.

This works for me -- I hope it works for you too!

For more Works For Me Wednesday posts, visit We Are That Family.

Egg Replacer

I would like to share with you a healthy substitution for eggs in baked goods. Understand though that I see nothing inherently wrong with eggs. In fact, I think they are a remarkable food, possessing a combination of nutritive properties not found in other sources.

However, I understand also that we need a suitable egg replacer when there is an egg allergy, when eggs are unavailable or when one is following a physician prescribed, egg-free diet.

What do I mean by suitable replacer? One that is real food AND that does the work of holding baked goods together as real eggs do. I do not consider Eggbeaters real food. Neither do the scientists who performed an interesting study on rats.

The picture below shows two rats from the same litter 6 weeks after birth. The one on the left was raised exclusively on real eggs from birth, while the one on the right was raised exclusively on Eggbeaters. Do you remember that Eggbeaters were advertised as having the same taste and nutrition as farm fresh eggs? Synthetic foods are just not the same!

MK Navidi and FA Kummerow, Pediatrics 53: 565-566, 1974. Thanks to Dr. Stephen Chaney.

So what is my suitable replacer? Well, you certainly couldn't fry this up in a pan, but it works for baking! It is ground flax seed mixed with water. Simple, right? (Stick with me here and I'll show you how it works.) The flax seed has a gelatinous property that will work to hold your baked goods together. And, flax seed is a rich source of fiber and important Omega 3 Fatty Acids. It's good stuff.

A long time ago, I read in Sue Gregg's cookbooks that flax seed could be substituted for eggs. I didn't try it because she gave a recipe for mixing up a whole batch and keeping it in the fridge for your baking needs. I never really had a need to keep the stuff around. However, the other week, I mixed up the first part of muffins only to discover that I didn't have any eggs. Instead of waste the already mixed ingredients, I decided to give the substitution a try. I only wanted enough to replace two eggs, so I had to make some alterations to Sue Gregg's method... later I found out that many people use the same "altered" method.

For every egg you want to replace, use 1 Tbsp of flax seeds, freshly ground...

(I used my coffee bean grinder to mill the seeds into meal.)

Then add 3 Tbsp of water for each Tbsp of flax seed. (I thought that it had to be hot water, but I've done it both ways and it doesn't seem to matter.)

Let the mixture sit for about five minutes, or the time that it takes to mix the other ingredients. Add it as you would the egg.

These are the Blueberry Muffins I made using this Flax Seed substitution. The first time around I made some Orange Almond Muffins. Both turned out very nicely.

Be sure to check out my current giveaway while you're here... it's for an eco-friendly toy of your choice... can't beat that! Click here to enter.

For more Works For Me Wednesday posts, check out WeAreThatFamily.com.

Simple Changes -- Substituting with Plain Yogurt

I am continually amazed at how useful Plain Yogurt has proven itself to be in our family. Really, we go through quarts of it! (It is really simple to make at home.)

Did you know that you can use Plain Yogurt as a healthy substitution for Sour Cream? You should try it! It can be used in dips, in Mexican dishes, dolloped on soups or chili. Where else do you use Sour Cream? In most cases, I bet you could make a switch.

You can also substitute Plain Yogurt for Mayonnaise at times. I do when I make Potato Salad. I just mix some fresh herbs, salt, fresh garlic and Plain Yogurt in with cooked potatoes... sometimes I mix in a little brown mustard as well... throw in some green onion, diced bell pepper and black olives... or whatever veggies strike your fancy... and Voila! You've got some healthy potato salad. I get rave reviews on my potato salad at picnics. No one even knows it's loaded with probiotics ;-)

So what do you use Plain Yogurt for? I'd like to know...

For more Works For Me Wednesday Tips, check out WeAreThatFamily.

Florida Orange Juice

There are some things that we can buy organic. And there are some things that we can't. It's all about budgetary constraints and choosing wisely. Since we have to be selective, we want buy organic when it matters most... the items that would contain the highest concentration of toxins if purchased conventionally.

Orange Juice is one of those products that can contain an higher concentration of pesticides. Why? Because most OJ comes from Central American countries where DDT and other American-banned pesticides are still used. So, when we buy a non-organic OJ, we are bringing home the pesticides.

I'll be the first to admit... organic OJ is pretty pricey. So, on this one, we have settled for the middle ground. We buy OJ from Florida Oranges. It may not be organic, but at least it complies with the FDA codes on excessive and previously outlawed chemicals.

This OJ works for me! For more Works For Me tips, visit We Are That Family.

Note: Florida's Natural did not compensate me for advertising their product. In fact, they don't even know I posted this! I only mention their brand because it is what we drink. Pretty simple, huh?

For your health,

How Usable Is Your Kitchen?

When I first got married, I kept a variety of very nice looking and "handy" appliances accessible on my kitchen counters. A spice rack, a mug rack, and I can't even remember what else. My kitchen was fabulously convenient... or so I thought. I mistakenly assumed that having everything at my fingertips was the best way to go.

Somewhere down the road - it may have been from Sally Fallon's suggestion in her book Nourishing Traditions, or it may have been gleaned from a subscription to Martha Stewart Living - I decided to revamp my whole kitchen space. The goal was clean, free counter space. My hunch was that an uncluttered kitchen would welcome me back for each meal prep time.

And you know what? It really makes a difference. Since serving healthy food to our families will require some kitchen time, having a joyful kitchen experience is ever-so-helpful. Coming into a kitchen that is clean and clutter-free is so much more enjoyable than a kitchen that lacks clear, clean counter space.

I have my mixer and my blender out because I use them so frequently. Besides those two appliances, I have my others stored nearby on a baker's rack. They are still easily reached, but my counters are clear. After each meal I wash the dishes and wipe down the counters. This way, the next inevitable cooking experience will start off on the right foot.

I do speak from experience here... experience in the joy of a clean kitchen and in the drudgery of a messy counter space. In fact, I am blogging at my kitchen bar facing the breakfast dishes. And I know that starting in on lunch will go so much better if I go ahead and wash the dishes and blender before I move on to the next thing.

What does your kitchen counter look like? Are there things you can store away so that you have a more welcoming workspace?

Salad Dressing Solved

Okay, so we all know that salad dressings can be a salad's demise. We can build a super healthy salad with all the freshest ingredients... and then smother it with a high-fat salad dressing, laden with highly processed oils and mega preservatives. Do you wonder how it can last that long on the shelf?


But are the low-fat varieties a good choice? Unfortunately, they are also full of highly-processed oils and the same mega preservatives. They may have less fat, but they don't have any beneficial nutrition. The oils in them will still harm our bodies. And yet our bodies need the right oils for healthy skin, hair and hormones. As a bonus, these healthy oils actually help our bodies to use the abundant nutrients found in salad vegetables.


You can find some Extra Virgin Olive Oil based dressings in the nutrition section of larger grocery stores and at health food stores. But, unless you find these on sale with coupons, frequent salad eaters will carve a big hole in their grocery budgets.


Here is the good news: you can make a healthy, tasty salad dressing with just a few pantry items. And the better news: it's quick and easy! Switching to a healthier salad dressing is a simple change that will really make a difference. This is my old standby recipe for a salad that serves four adults (or two adults, two big appetite kids and two small appetite kids).


Easy Balsamic Vinaigrette:

In the bowl you plan on using to toss your salad in, whisk together

• 1 tsp. brown mustard, which will help to emulsify the vinegar and oil
• 1 1/2 Tbsp. balsamic vinegar
• a dash of salt and a dash of pepper

Then, slowly whisk in 1/4 c. of Extra Virgin Olive Oil.

Voila! I load my greens and veggies on top and then toss it all right in the same bowl. Less mess makes me happy.


You can try all sorts of variations for this recipe.

• Using half EVOO and half sesame or walnut oil will give this a nuttier flavor.
• Adding some freshly chopped herbs will give it some extra complexity.
• Adding a minced garlic clove or two will give it some punch.
• Trading out the balsamic vinegar for red wine vinegar will change the entire aroma and mood.
• Or, substituting lemon or lime juice for the vinegar gives a fruitier flavor.

You can also double or triple this recipe to keep it on hand in the fridge if that suits your family better. Mix the dressing in a separate lidded container, and store it in the fridge for up to two weeks. Just remember to pull the dressing out as you are making the salad so that the oil comes to room temperature. (Olive oil will harden in the fridge.) Shake well before dressing your salad.


For my salad tips, read this previous post.

For more Works For Me Wednesday tips, visit www.WeAreThatFamily.com.

Stopping the Sting

I was just walking out the door to take some photos of my beautiful back yard lilies. A wasp that had recently made his home near the door stung me on my side and then attached himself to my middle finger. It was quite a sting since my husband and I struggled to get him and his stinger out.


I immediately took ledum palustre, a homeopathic remedy for insect bites. I think it really helped a lot. I have childhood memories of stings swelling like golf balls and baseballs. This time around it was like I had a marble on my knuckle. All in all, I didn't think it was that bad. I had remembered worse.


But then, a few days later, Spiderman walked out the same door. A wasp of the same family stung him on the back of his neck. (Don't worry, super husband has "removed" them all!) Again, I immediately pulled out the ledum palustre. But I wanted to do something more for my son...


I had been reading about Plaintain for insect stings and had noticed that we had a patch growing in our backyard. But my husband had just mowed that morning. I didn't know if I could find it again. Thus began my frantic search for the herb. I did locate it! And I pulled a few half mower-chopped leaves off. All the books say to chew up the leaves. The dessicating releases the active ingredients, I guess. Good thing my husband doesn't use chemicals on our yard!


So I chewed the leaves for about a minute and then spit the pulpy, slimy green stuff out. I placed it on Spiderman's neck. He looked like swamp man as it dripped down. I left it there for about 15 minutes, during which he said it felt better. Better? Mine stung for hours!!!


After cleaning up his neck, I took a look at the sting. Unbelievably, the swelling that had begun as I was searching for Plantain disappeared. I wouldn't have believed he had been stung except for the red dot where the stinger had gone into his skin. I will definitely use this remedy again!


Do you have Plantain growing nearby you? Here is my plantain plant after we let it grow up some more. It's not a really pretty picture... after all, this is just a weed. My photo is of long leaf Plantain. You might have broad leaf Plantain in your yard. You'll notice that both weeds (herbs) have long prominent veins in each leaf. These veins almost look like stripes of the same color. The leaves are also a bit furry. Last, coming up the right-middle of the photo, notice the shoots that grow up with a green, cone-like flower on the top. Look for those three things: long, prominent veins, peach fuzz, and green, cone-like "flowers."





And, just for fun... and because the plantain is so ugly... here are my back yard lilies:

For more Works For Me Wednesday posts, visit http://www.wearethatfamily.com/.

Avocados!!!

Our family loves avocados. They are full of vitamins and minerals and are a good source of monounsaturated fats. Avocados support brain and nerve health while they contribute to healthy vision as well. They also contain beta-sitosterol, which helps maintain healthy cholesterol levels.

Avocados are a perfect baby food because they do not have to be cooked before mashing. They taste wonderfully creamy and compliment many other foods. We love them diced over fried rice or sliced into a salad. Or, on top of pita pizzas.

But, isn't it the pits to cut open an avocado only to find it black and bruised?!? Here's how I select an avocado so that my chances of finding it perfect are highest.

• First, I don't buy avocados when they are completely ripe. If I do, they are almost always bruised.
• I prefer to buy avocados when they are turning black and have little green on their skin, yet they are still firm to the touch. At this stage, they will ripen in only a day or two. And, if no child smashes them while putting them away, they usually are perfectly smooth inside.
• Cut open an avocado when it is slightly soft to the touch, but not mushy.
• If green (unripe) avocados are on sale, I set them next to bananas, so they will ripen nicely. They will ripen slower without the bananas and they don't seem to taste as divine. I have also heard that keeping them in a brown paper bag helps with ripening, but I haven't tried this method.
• I don't buy the larger Florida avocados with the "Lite Avocado" label. They taste watery to me.
• If your avocados get to the perfect ripening stage before you are planning to use them, you can store them in the refrigerator for two or three days to keep them ready.

While we eat avocados with all sorts of food, they are best known as the main ingredient in guacamole. We love good guacamole! We serve it with chips but it can also be served with vegetables for dipping as well.

AE's Best Guacamole:

1. In a large bowl, mash two or three perfectly ripe avocados.
2. Add the juice of half of a lemon. If you're using three big avocados, you might want to use the whole lemon. (I have used lime, and in a pinch, I have used orange. Each give a different flavor.)
3. Add one minced garlic clove, salt and pepper to taste. We like ours peppery.
4. Stir together until thoroughly mixed.
5. Add in one finely chopped tomato or 1/2 a finely chopped red bell pepper.
6. If possible, add in freshly chopped cilantro.
7. Store the pits in the guacamole until you are ready to serve it in order to keep it fresh and green.
8. Enjoy!

For more Works For Me Wednesday Posts, visit www.wearethatfamily.com

Photo Credit: Allposters.com

Meal Planning and Frugal Meal Extenders

Meal planning is an endless pursuit. A mother cannot "wing it" if she wants to provide consistently healthy meals for her family. I'm all for "winging it" at times, but those meals are exceptions. I encourage you to plans meals and stick to your plan. Being deliberate is the best way to consistently nourish our families.

I'd like to share a few thoughts about meal planning today. When I start to think up a meal, I begin with a high quality protein. Our children's growing bodies need lots of good protein (and we adults do too!). Protein does not always have to be meat, but each meal must have a combination of animal and vegetable proteins so that our children consume sufficient "growing material." In our house, we eat meat, poultry or fish about three or four days a week. The other days are vegetarian proteins.

Once I have selected a protein, I choose vegetables. Usually, this choice is easy for me since I have to use things from my produce box before they spoil. I can't skip the veggies. But, even if you don't have your vegetables selected for you, take the time to plan for a variety of vegetables and colors. The more the better!

With protein and vegetables selected, I usually add a "Frugal Meal Extender." Are your kids perpetually hungry? Mine are! Spiderman will ask for more food before he is finished with what he has! Active kids have huge caloric needs. After I provide for their protein, vitamin and mineral content, I look for cheap, but healthy, filler food. In our family, this could be brown rice, potatoes or homemade breads. I do try to make this additional part of our meal wheat-free since we usually eat wheat at lunch.




All things considered, these "Frugal Meal Extenders" are most often starches. While some adults with weight loss intentions may be avoiding starches, they are an important part of a growing child's diet... as long as they are not refined starches. Conveniently, these fillers are the most frugal part of our diet. Without rice and potatoes, I don't think we would be able to keep our children satisfied within our budget!

I would love to hear your ideas for "Frugal Meal Extenders." Please comment to share with all of us!

Also, if you read my posts in a feed, you may be missing my "What's Cooking" sidebar. Monday through Friday, I post what I'm cooking for supper... and sometimes extras. I also keep an archive under the "What's Cooking" label. This may give you ideas for your meal planning.

Photo Credit: Allposters.com

Healthy Children's Lunches

We all want healthy children, right? Our goal is to raise children who will choose a healthy lifestyle for themselves. Part of raising healthy children is teaching them to make good choices about food selection. Realistically, we are not going to plan our littles' meals forever! So, the sooner we help them make their own wise choices, the better.

The teaching process can be fun! How about starting by preparing lunches with your children? Make it a family project! By giving your children a part in selecting and making their school lunches, you...

• Ensure that they will eat what you send!
• Provide a setting for talking about food groups and nutrition.
• Help to teach how to make healthy choices.
• Take an opportunity to have fun in the kitchen with your child!

Here is a simple plan of action:

1. With your children, make a list of foods that they would want to take to school (and a few they need to learn to like). Help your children with variety.
2. With your children, categorize your food ideas into fruits, vegetables, dairy, proteins, complex carbohydrates, and healthy treats.
3. Let your children plan a series of balanced lunches choosing foods from each category. Please don't forget the fresh veggies and fruits!
4. Do your grocery shopping accordingly.
5. Each evening, let your children help in putting together their lunches. You may want to do some preparation in advance so that each evening is more simple.

Here are some packable options:

Vegetables that are easily cut and bagged, such as carrot sticks, celery, bell pepper, cucumber, grape tomatoes and sugar snap peas. Of course, you want to work with what your children like WHILE stretching their preferences gradually.

Fruits that travel well, such as apple slices, pear slices, grapes, tangerines or clementines, plums and berries. I didn't include bananas because I have memories of bruised bananas in my lunch bag... eeewww. Unless fruit snacks are made with 100% whole fruit, I would stay away from them entirely. Even when they are 100% fruit, they should really be considered a treat.

Dairy choices may include cheese sticks or yogurt cups, or a thermos of real milk. (The cheese might end up on a sandwich, of course.) It is quite simple to make your own yogurt at home. Adding some all-fruit jam to homemade yogurt is the best way to avoid the highly sugared store bought options. Or, purchase plain yogurt and add in the all-fruit jam. If you freeze yogurt in child-sized portions, it will be thawed and cold for lunch without a cooler.

Protein choices can include, nut butters, cheese (again), a boiled egg, chemical-free lunch meats, or even hummus. (Hummus is a favorite here -- My kids love anything for dipping their vegetables in!).

Complex Carbohydrates are usually the whole grains we use to make the proteins portable. Kids especially love their sandwich items wrapped up in whole grain tortillas... so much better than sliced bread! Other options are pita breads, whole grain rolls or even whole grain bagels.

Treats may include Granola Cookies, trail mix with a few chocolate chips and plenty of nuts, or popcorn. The key here is to try and balance all sugars with plenty of protein. Also, by staying away from prepackaged snacks and desserts, you will be avoiding most preservatives and non-food ingredients.

We want to keep things simple, but don't skimp on variety. Children will keep their interest in healthy foods longer if it stays exciting (and if you give them choices along the way). Sometimes a bean burrito, a turkey roll-up or a hummus and veggie stuffed pita sounds so much better than a peanut butter and honey sandwich, right?

Personal Note: I am a homeschooling mom, so my kids and I all work together to put our lunches on the table. These lunch projects have been a very useful learning tool! I've adapted my at-home practices to fit school lunches because of a friend who asks "how can I help my son be healthy, even at school?" If you have any suggestions about packable, wholesome foods that your children enjoy, please comment to leave your ideas for my sweet friend!

Photo Credits: Allposters.com

Making Unwholesome Food Inaccessible

Do you remember my Making Wholesome Foods Accessible post? This is step number one in giving your family a healthier diet: Make Wholesome Foods Accessible. If the good stuff isn't relatively easy to reach for, we reach for the junk instead. And, if the children don't have some good options, they will beg for the junk instead too!

Preparing healthy foods will take some time commitment. Don't worry, it doesn't have to drain your whole life. But, realistically, it will take some additional time. Most often, foods that are nourishing are not as convenient as boxed, prepackaged foods. Except for maybe bananas and berries. My suggestion is to set aside a chunk of time each week to do some preliminary food prep. Doing so will make nourishing foods more accessible... and will prevent resorting to less nourishing processed foods.


Mixed Berry Delight
All that being said, here is a corollary:
Make Unwholesome Food Inaccessible

Make the commitment to stop bringing unwholesome foods home. You can do this! Before you grocery shop, make a meal plan -- even for snacks. Write your shopping list only for the items you need for your meal plan. Sticking to your list will ensure that you have everything you need for the week!

Naturally, we are not going to starve ourselves (or our children!), so when there are no chips, boxed cereals, cookies or snack mixes to quickly pull out of our pantry, we will have to follow the healthy meal plan. We will have to pop popcorn, make pita chips, bake cookies or make trail mix. It does take a bit of extra effort. That is why it is so beneficial to have a set aside time to prepare these things in advance, as much as possible.

Have you made a plan for this week's meals and snacks? I will be working on mine and doing my grocery shopping later this evening. If you don't already have a plan in place:

• Create a plan for a week's worth of meals and snacks.
• Shop according to your meal plan.
• Leave the unwholesome stuff and the store.
• Soon after shopping, spend an hour or so preparing some foods.
• Be joyful you've taken another healthy step!
• Get ready to do it again next week!

Do you have a wholesome, quick snack that you could share with everyone? Please comment and add your great ideas!

Photo Credit: Allposters.com

Cooking Whole Chickens

Have you ever looked at the price of organic, free range chicken packages in the store? YIKES! Buying healthier meats can put quite a strain on a budget. But, at the same time, commercially farmed chicken can put quite a strain on our body. I mean, we don't really do well with the extra antibiotics and vaccine ingredients. (For a complete list of what's scary about commercially farmed chicken read this.)

Here is what works for us:

I purchase whole chickens from a local farm operation. (Check out LocalHarvest.org for farms near you.) These chickens are much healthier than grocery store chickens, even though they are not as cheap as the whole birds at the market. They are much cheaper than the boneless, skinless packages though!

In order to make the meat go as far as it can, I cook one each week so that I have meat for three meals and stock for rice and soups. Making stock is important. There is more nourishment on a chicken than just the protein in the meat! Preparing a stock to use in other recipes will take advantage of the abundant minerals and other nutritive properties found in the whole chicken.

This may seem like a daunting process, but it actually is quite simple... as long as I remember to thaw out a chicken in time! I just put a chicken in the crock pot with plenty of pure water and let it slowly cook all day long. Vegetables may be added to give flavor and extra nutrition to the stock, but they won't be very palatable after the extended cooking.

At the end of the day, I debone my chicken and divide the meat. We usually eat 1/2 of the chicken with supper that night. And I use the other half in a casserole or other recipe that will give us enough leftovers for two complete meals. Keep in mind that this diced chicken can be used in any recipe that calls for chicken breasts. Last, but not least, I strain the stock and refrigerate it for other recipes as well.

Our chickens cost about $10 each. For three meals and plenty of nourishing stock, we figure it beats the packaged store chickens both for our budget and for our health.

Health Rule of Thumb

If it won't spoil, don't eat it!

Have you heard that one before? I have read it in several places over the years. Last night, I saw it in a magazine article. Since the thought has returned to the front of my mind, I thought I would share it with you.

Think about the shelf-life of the food you eat. Can it sit in your pantry for ages without spoiling? Will bugs eat it? I have heard a story about a lone twinkie that was left on a windowsill in a simple experiment. Seven years later, not a single bug had attempted to eat it. And it looked exactly the same, although it was probably hardened. No mold. No fungus. It was still a twinkie!

While I have not verified that "legend," I've got another story I can support with evidence. A local friend of mine has an 11 year old Wendy's hamburger. The hamburger makes its home in a clear plastic take-out box (not air tight). At first glance, you might guess this burger is just a few days old. People are shocked when my friend reveals how long she has kept it! No spoilage. No mold. It would probably be a little tough if you dared to bite into it! But, the hamburger is still a hamburger. (Just in case you are wondering, my friend uses the hamburger as a visual aid for nutrition presentations. That's why she has it.)

Hamburger

We wouldn't keep a banana for 11 years. We wouldn't keep an avocado that long either. But, we could keep a box of cereal that long. It may be stale, but it would still be cereal. Staleness aside, think about your food. The rule of thumb suggests we eat only foods that would cease to be recognizable in 11 years (or less!). Otherwise, we are eating a highly processed or chemically preserved "food."

I would like to add another element to this rule of thumb. If the bugs won't eat it, leave it alone! Some foods naturally store well for long term. Beans, grains, nuts and seeds would be included in this group. We could keep wheat berries for 11 years, but without properly sealing them, the berries would become a feast for pests. We can learn something from the little critters. They eat real food. We should too.

Keep in mind, a "rule of thumb" is not a hard and fast rule. I can think of some exceptions. For example, Coffee Creamer spoils, but it is a highly processed and fractionated "food." I am sure you can think of more exceptions. But, as a general rule, "If it won't spoil, don't eat it!" can be a simple reminder to choose whole, natural foods.

Photo Credit: Allposters.com

One Strategy for Beating the Winter Blues

Do you ever get the winter blues? The bleakness of winter sometimes brings down my spirits. When it is so blustery outside, I don't get out for that much needed outdoor air and sunshine. And, even when it's warm enough, I miss seeing green.

I've found something simple that works for me. Having indoor plants throughout the house brings the green inside. They add cheer to my winter days. Not only is "seeing green" good for my winter blues, houseplants filter our indoor air. They help keep our homes healthy.

These are two of my favorite plants. The first is a ficus tree I bought as a wee twig. As you can see, even though this is SO NOT a professional photo, it is flourishing nicely in my entryway.

The second is a philodendron that my husband brought to me as a cutting from a friend's plant. After keeping the cutting in a glass with water for a few weeks, I put it in this little pot. Now the leaves meander along the backsplash of my kitchen, where I can always use a bit of cheer.

Keeping houseplants really isn't difficult, even if you think you have a black thumb. Just choose the easiest ones to care for. You might want to start with a palm or a peace lily. I have both of these too. Aside from watering and the occasional repotting, they are very low maintenance.

I know it's almost spring and we will all be enjoying vast expanses of green outside. But, if you are affected by winter blues, you may want to go ahead and start putting some green inside your home... you know, storing up for next winter ;)

Read more Works For Me Wednesday tips at http://www.wearethatfamily.com/.

An Egg a DAY?

An egg a day keeps ADHD at bay. Really? Well, I've not published any peer-reviewed clinical results. BUT, I do have some day to day experience with a little guy we call Spiderman.

From my observations, if Spiderman eats an egg with his breakfast, he is able to endure the rigors of sitting in a chair for school. If I skip it, thinking it doesn't really matter, you'll hear me saying things like, "Put your feet down and your head up to read." Or "You must do your handwriting without dancing." Or "Focus, please!" ... about eighty times.

What about an egg is beneficial for our littles? Well, first there is protein. Protein is severely lacking in most packaged breakfast foods. Protein stabilizes blood sugar and keeps children's energy levels on an even keel -- rather than in fitful bursts. Protein is also slowly metabolized giving children a longer source of energy.

Eggs contain an abundance of fat-soluble vitamins, especially if you've acquired farm fresh eggs. These are vitamins that help with concentration, eye focus and visual perception. Farm fresh eggs are also rich in Omega 3 fatty acids which are essential for the development of the brain and synapses connection. Egg yolks contain cholesterol which aids in mental development as well. Did you know there was all that brain power in an egg?

Another major benefit of the lovely egg is that it contains naturally occurring choline. What's choline good for? Choline is a B vitamin that keeps cholesterol moving through the bloodstream. Useful component. I'm glad God put it there. Choline also aids in memory and learning, which we want to amplify in our littles' lives.

So, what works for me and Spiderman? I boil a dozen eggs on Monday morning, and all week long, we've got the nutritional supplement he needs to keep his energy even and his attention peaked. I give my girls one too... because they benefit from the brain nourishment as well. Real mental acuity food, in a convenient little package.

Read more tips at RocksInMyDryer.

Making Wholesome Food Accessible

As I was chopping apples and carrots this morning, I thought of you all. If you're like me, endless food preparation can feel tedious at times. But let me encourage you that making wholesome food accessible by keeping up with preparations IS WORTH IT!

I have been setting aside a block of time on Monday morning to do some basic food preparation for the week. With great music playing, my children involved in other duties, and Tickle "keeping me company," I prepare apple slices and carrot sticks; I wash and trim other fruits and vegetables for convenient additions to meals; I boil a dozen eggs; I make a couple of quarts of yogurt; I stir up the peanut butter... and so on. Yes, it is tedious, but IT IS WORTH IT!

All week long I am recurrently thankful for this time that I invested in preparing. If Monday morning is not doable for you, perhaps you could set aside some on Sunday evening to make these preparations. I know from experience (and you probably do too): if wholesome food is not convenient, you'll grab something else that is!

Here are a few more ideas:

• Make pancakes over the weekend, but triple the recipe so that you have leftovers for a while. Pancakes are the perfect answer to "I'm still hungry. What else can I eat?" My kids love them straight out of the fridge, but it is nearly as quick to stick them in the toaster and spread them with PB or jam (fruit sweetened, of course!).
• Pop a few batches of popcorn to have as a handy snack. Aren't your kids ALWAYS looking for something else to eat?
• Have an evening set aside for baking. I do this on a night that my husband and son are out. We girls postpone the supper cleanup until we have mixed up some granola, made some power bars, baked bread or muffins... not all at once though. My "secret" is to always triple recipes. I make one batch for now and two to freeze. This way, I only have to bake one or two things a week.
• Gather a few things that your kids love to eat like peanuts, raisins, cereal bites, dried apples, dates, other nuts, even a few pretzels. Baggie it all up so that it is handy for the-grab-a-snack-while-you-head-out-to-ballet-or-karate days.

I hope to post my pancake, granola and power bar recipes soon. And I also plan to give you my thoughts on why an egg a day is so valuable for our children. So thanks for coming back to check on my blog! And, seriously consider taking time each week to do your food prep. You'll be so glad you did, even if you're not while you're working. If we moms don't make wholesome food convenient, we will find it so much harder to be healthy for the long haul.

"She looketh well to the ways of her household, and eateth not the bread of idleness." Proverbs 31:27

Cleaning Your Shower with Ease

Note: I published this before I knew about the great Works for Me Wednesday link-up at WeAreThatFamily. I am republishing it today because it is my all time favorite tip for making a hard thing easier. Hope it works for you too!

I'm thinking about blogging a Mom's Tip of the Week each Monday. I'm thinking each tip would have to:
1. Make our families healthier
2. Make our budget happy
3. Make life easier for busy moms like me.

Does this sound like something you would benefit from? If so, comment to let me know this is something you'd like me to develop.

Here's my tip for this fabulously winterish Monday: Cleaning Your Shower with Ease

Cleaning the shower does not have to be a daunting task. Your shower can stay clean in just five to ten minutes a week. Really. It works well for me.

I don't have an extra five minutes in the morning every day of the week, but on Saturdays I can usually extend my shower by five minutes. It couldn't be more simple. I spray the shower just a few minutes before getting in. Then, take my spray bottle and a microfiber scrubbie into the shower with me. I wipe down the walls and shelves with the scrubbie; give the shower door a wipe down; then give the floor of the shower a quick scrub. It takes me just five extra minutes. As I get out of the shower, I dry off the chrome with a microfiber cloth so that it leaves everything shiny.

Would this work with any cleaning product? Probably not. This cleaning product is especially good at dissolving soap scum or anything else that accumulates in a week's time.

Would this be doable with a commercial cleaning product brand? Absolutely not. You don't want the chemical fumes wafting through the warm, moist air into your lungs. It has be a healthy cleaning product because of the skin contact as well.

Would this work as fast with a regular sponge? Probably not. A microfiber cloth grabs the dirt and scum much more efficiently.

What about my budget? One bottle of this powerful AND green cleaning product will make the equivalent of over 400 bottles of shower cleaner. I've been using the same bottle for over two years now. And the microfiber cloths can be thrown into the washing machine and used over and over and over.

What about if you're starting with a really, really dirty shower? I suggest spending a longer time scouring the shower with another totally safe product. Then, maintain the clean with just five minutes a week as I described above.

You'll never dread cleaning the shower again!

The rest of the bathroom? Well, it can take just five minutes too... if you have a six year old boy swish out the toilet and clean it with a safe disinfecting wipe, an eight year old girl wipe down the counter and clean the mirror, and a three year old girl shine things up with her own microfiber cloth. Okay, so it took me quite a while to teach the kids cleaning skills. I guess I have to factor that in when I calculate the five minutes it takes us now. The rest of the bathroom wasn't always this easy : )