September 17, 2009

I can’t start my day without my morning fruit smoothie.  I’ve never been a milk drinker because of the lactose, and I’m not a fan of soy milk.  That leaves a bunch of great nut milks to choose my smoothie base from, and my favorite is Almond Breeze Unsweetened Vanilla.  I add a splash of juice to it, plus frozen berries, vitamin powder, coconut oil and flax seeds.  Whiz it all up in my pink Kitchenaid blender, and away I go to work with all kinds of nutrients zipping around in my bloodstream.

So, I go through a lot of almond milk, and it’s not terribly expensive but if I make it at home, I can choose  the ingredients that go into it and save a little money too.  How difficult is it?  Not difficult at all, in fact, it’s pretty darn easy:

1. Buy raw almonds from the bulk section of your local store.
2. Soak a cup of them in water for 8 hours, or less if you don’t have that long. I think the milk is creamier with longer soaking.
3. Rinse and drain the soaked almonds.
4. Blend them with 4 cups of water.
5. Drain the pulp out.  I use a couple of coffee filters in a strainer over a tall bowl.
6. Add flavorings and sweetener as desired:  vanilla extract, cinnamon, maple syrup, agave nectar, honey, or anything else.
7. Chill and enjoy within 3 or 4 days.

Voila!  That’s all there is to it!  You could use macadamia nuts or cashews instead of almonds.  I don’t know if you could use pecans or walnuts successfully, but it’s an intriguing idea.  I like to add the flavorings after I strain the pulp out so that I can use the pulp in a savory way if I choose.  Adding lemon, olive oil, garlic, salt and dill to it makes an awesome spread for crackers.

Remember this milk is dairy-free, but it’s not just for vegans.  It’s great for anyone who is allergic to milk or lactose-intolerant, or who just wants a healthy tasty beverage.

If you’d like to see photos of the process or learn more, go check out Gina’s awesome blog at Choosing Raw.  That’s where I learned to do it, and I’m glad I did!

~BigSis

June 15, 2009

This past week, we had a big fresh fruit salad every morning. If you’ve been reading, you’ll remember that I talked about SirHoney’s doctor wanting him to go on the Dash Diet Eating Plan to try to lower his blood pressure. So, I’ve been buying a ton more fruit and making a variety of fruit salads every day.

I decided since we’ve been good all week, it wouldn’t hurt to have a little treat for Sunday morning breakfast. So, I started with a traditional Potato Pancake recipe and tweaked it a little. This is what I came up with.

Potato Ho Frosty Gay’s Breakfast Potato Pancake
(adapted from Williams Sonoma Everyday Roasting)

3-4 tablespoons olive oil
5 large russet potatoes
12 slices bacon, cooked and crumbled
1 c. grated cheese (I used a light 3 cheese blend from Trader Joe’s)
coarse salt to taste
ground pepper to taste
small bunch chives, cleaned and snipped
sour cream, optional

Preheat oven to 425 degrees. Oil a ceramic quiche dish with a teaspoon of the olive oil. Grate potatoes into a bowl, working as quickly as possible to prevent them from turning brown. (You can put the grated potatoes in a bowl of cold water while grating the rest, but be sure to dry really well.) Transfer half of the shredded potatoes to the prepared dish. Sprinkle with some of the coarse salt, a few grindings of pepper, a few drizzles of olive oil, half the bacon and half of the cheese. Put the remaining potatoes in dish and repeat the salt, pepper, olive oil, bacon and cheese.

Roast until potatoes are dark brown and crisp on top yet soft inside, 50-55 minutes. If the potatoes begin to brown too quickly, as mine did, reduce oven to 350 degrees.

Remove from oven and let rest for 5-10 minutes, sprinkle with chives, then cut into wedges. Serve immediately. I couldn’t resist adding a big dollop of sour cream to the top!

I’m submitting this recipe to this month’s Potato Ho Down.

You can check out the full roundup of this month’s Potato Ho Down hosted by Krysta at Evil Chef Mom on Wednesday, June 17th.

~LilSis

January 19, 2009

Thanks for the info about the MAC free shipping offer, BigSis! I probably shouldn’t order anything this time since I just paid a visit to the MAC counter. (That’s going to be a real test of willpower.)

Back to your question about breakfast. Breakfast is my favorite meal of the day and has been for as long as I can remember.  I’ve never been crazy about pancakes, donuts, or french toast type breakfasts. BUT, if calories and fat grams were not a factor in choosing my favorite breakfast, I’d have to say that it would be something like the huge bacon and cheddar cheese omelet served with crispy shredded hash browns like I got at the restaurant in Vegas on your birthday! (I’m purposely not naming the restaurant since we won’t be returning to that hotel.)

Unfortunately, my favorite spot for Sunday Brunch down on the beach in Cardiff had to close it’s doors last year. My favorite thing on their menu was a Garden Omelet. It had spinach, asparagus, tomatoes, mushrooms, and just a little provolone cheese in it! That was such a perfect omelet!

So, those are a couple of my favorite breakfasts. Honestly, if I could, I would probably eat a big fat Sausage Egg McMuffin and hash browns from McDonald’s every day, but since we are trying to eat healthy, I don’t indulge in those!

450 Calories and 26 grams of fat

This may seem pretty boring, but I don’t ever get tired of it. During the week at around 6:00, I have either a bowl of nonfat vanilla yogurt with a sliced banana and berries or a bowl of McCann’s Irish Oatmeal, sprinkled with a little cinnamon.

That is followed by my only caffeine of the day, a Diet Rock Star. After a few hours of work and my exercise, I’ll usually take a break around 9:30 or 10:00 and have a one egg omelet cooked in just a tad of olive oil for second breakfast.

So, that’s it in a nutshell.  And you’re right about someone cooking breakfast for you! I love that! It doesn’t happen too often around here, but when it does, I definitely enjoy it!

Is anyone already bored with trying to plan a weekly menu of healthy recipes? I know I am. I am trying to change things up a bit and surprise my family with something that they don’t have every week or so. Tomorrow, I’m going to share some of my favorite cookbooks that I like to peruse for healthy recipes.

~LilSis

January 18, 2009

Whether you call it a resolution or a goal or whatever, I know that many of us – most of us – are trying to eat better this New Year. I certainly am trying to. I wonder how you’re all doing so far now that we’re a little over 2 weeks into January?

For me, the first step toward a healthful day of eating is a great breakfast followed by a second great breakfast! First breakfast on weekdays is always a 6 am smoothie made with vitamin powder, ground flax seed, unsweetened vanilla Almond Breeze, a splash of juice (orange or cranberry usually), and frozen blueberries and strawberries. That’s it. I whip it up in my new pink KitchenAid blender and I’m set for 3 hours.

Second breakfast is around 9 or 9:30 and is a serving of McCann’s Quick Cooking Irish Oatmeal nuked in the office microwave. I do splurge and put a pat of real butter (gasp) on it. I heard from our Aunt C that her daughter-in-law puts a drizzle of olive oil on her oatmeal, so I tried it today, and it wasn’t bad!  It needed a dash of salt, but I think I could get used to it.   Weekend breakfasts may have a little more variety since the time crunch isn’t in turbo mode. I might skip the smoothie and have a banana, and then later have a couple of scrambled eggs on wheat toast. No matter what though, I never skip breakfast.

We’ve all heard that breakfast is the most important meal of the day, and I totally believe that to be true. Without a breakfast of some kind to get your body going and rev up your metabolism, you start the day out sluggish and droopy. It’s been shown that kids who eat breakfast do better in school and tend to be healthier overall. And did you know that eating breakfast will actually help you lose weight? We might think that skipping a meal saves those calories and that we’re ahead of the game, but that isn’t only untrue, it has just the opposite effect. Want more info? Check out this WebMD article on losing weight by eating breakfast.

I hear all of you out there saying “I’m not hungry in the morning so I’ve never been able to eat breakfast.”  I found some interesting info on WikiHow that will tell you how to change that, and show you how to feel like eating breakfast.  Just because you haven’t been a breakfast eater in the past doesn’t mean that you can’t become one!  Maybe the solution is something as simple as changing what you perceive breakfast food to be.  You don’t have to eat cereal or eggs; anything that you enjoy for dinner or lunch can become breakfast.  I went to RecipeZaar and searched for breakfast, and found 1970 recipes!  There has to be *something* there that you would enjoy eating in the morning!

Vegetarian Big Breakfast (Flickr photo by Ellesil)

LilSis, I know that love of breakfast is something that you and I share, along with Big T!  I still remember that great breakfast he made for me and SisMama and all of you when we were visiting last June…biscuits, roasted potatoes, fruit salad, and eggs with mushrooms and asparagus!  There’s something really awesome about someone making you breakfast, don’t you think?  What’s your favorite breakfast, LilSis?

~BigSis