A Farmer’s Market and A Pirate’s Ship

Today I took the kids to the local farmer’s market with the intent of allowing them to choose which fruits and veggies to buy to enjoy with  our lunch and for the next few days. Aleyah picked out pickling cucumbers and a pineapple. Anna chose a mango and yellow squash, while Joel wanted apples (so adventurous!).

After our hot stroll through the market, we walked down to the river to the pirate ship that has been docked there. Despite the fact that we were beginning to smell like pirates due to sweat dripping from our bodies, Joel didn’t want to leave.

Home was a welcomed respite from the heat, and the kids enjoyed their PB & J and PB & honey sandwiches along  with their farmer’s market picks of fresh mango, cucumbers, and apple slices. A great finish to a fun morning!

 

“Cherries In the Snow” Frozen Treats

“Cherries In the Snow” Frozen Treats

These small treats were inspired by my girls’ favorite nail polish color named “Cherries in the Snow”. Here is our spa-inspired recipe:

Stir slightly thawed frozen yogurt, cherries, and cinnamon together in a medium bowl. Line mini muffin tin with mini baking cups. Place a large dollop of the cherry yogurt into each cup and sprinkle with granola. Place into freezer until set.  Makes about 6-8 treats.

Coconut Lime Hummus- Summertime Special!

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Tonight I served up a new flavor of hummus to my crowd of nine adults and 6 children. I took two tropical ingredients- lime and coconut- and transformed them into a sweet hummus. Tortilla chips and graham crackers were our dipping instruments, and by the time I went to snap a picture of the hummus, it was gone! I’m guessing that means it was a hit!

So for the months of July and August, I am offering this limited-time, tropical hummus.

  • $7 for 1, 8 oz container

  • $13 for 2, 8 oz containers OR

  • $19 for 3, 8 oz containers

Check out the other flavors here.

Healthy Benefits in Diet for Cancer Patients

Today I have the honor of sharing a post from a guest blogger- my first one ever! Jillian contacted me and asked if she could share her passion with you, the reader. She has a heart to see cancer patients and cancer survivors thrive in life through the nourishment of the human body. Thank you Jillian for wanting to educate people on how to ward off cancer as well as battle and survive this horrible disease. You can read more about Jillian here.

Healthy Benefits in Diet for Cancer Patients

Cancer is an uninhibited growth of cells within your body and can affect anyone. Your body is full of cells for good health, but sometimes they multiply uncontrollably and can become dangerous. There are various types of cancer, including mesothelioma cancer and colon cancer. Whether you have just been diagnosed, are going through treatment, or are in remission, a diet with good nutrition can have a multitude of benefits.

Cancer itself can have an effect on your taste buds and appetite, which is why good nutrition is so important. Your body can no longer tolerate certain and may not use nutrients in the same manner. It’s important to eat all the right foods before, during and after cancer treatments – even while in remission. A healthy diet will contain protein, nutrients, good carbohydrates, vitamins and minerals, and healthy fats.

Healthy proteins are necessary for the immune system while repairing body tissues. Without it, muscle mass may be compromised in order to fuel the body. A cancer patient needs protein to heal tissue in the body and avoid infection. Consider protein sources such as fish, poultry, lean beef, eggs, low-fat dairy, lentils, soy foods, and nut butters. Protein powders can help if you find it difficult to eat these foods. The powder can be added to soft foods, such as mashed potatoes, to provide the much needed protein in the body. Cancer, surgery, and other treatments make your body crave protein in order to fight fatigue and build up your strength.

Fats are important for a rich source of energy. Choose only unsaturated fats to add to your diet, such as olive, canola and peanut oils, as well as safflower, corn, flaxseed and sunflower oils.

Carbohydrates are known to fuel the body and give it the energy it needs for daily living. The best carbohydrates are fruits and vegetables, whole grains, and fiber. You may need to supplement your diet with a daily multivitamin. However, this is something to discuss with your doctor so that none of the supplements will interfere with your cancer treatment.

Antioxidants are an important supplementation since they can absorb and work in the body to prevent attacking of healthy cells. Eating a variety of vegetables and fruits can supply you with antioxidants such as vitamins A, C & E, zinc and selenium.

There are many other benefits in eating a healthy nutritious diet as a cancer patient. Aside from fighting off any infection and repairing healthy tissue, proper nutrition will maintain your body weight and give you strength. Cancer treatment is more effective when well nourished.

Your nutritional diet will help you to feel better, heal and recover faster, raise energy levels and strength, and help you tolerate treatments with lower risk of infection and side effects. Keeping up your strength will provide you a better life, recovery, and total prognosis.

Eating a nutritious diet as a cancer patient may be much different than the recommended diet for others. You often hear that fruits, vegetables and whole grains are imperative for good health. In your case, though, chemicals could be altering the way the body absorbs nutrients. Although you are eating all the right things, in proper amounts, the body may still be lacking. You need to build up your endurance and may have to eat some foods not normally recommended, such as those high in fat and calories.

Your needs, side effects, and particular cancer and treatment determine what foods are best for you. Someone with a cancer affecting the mouth or throat may feel best with milkshakes. In such a situation, supplements may be needed to obtain all necessary nutrients and aid in recovery.

Depending on your type of cancer and your stage – whether you were just diagnosed, in treatment or remission, follow the guidelines for proper proteins, fats and healthy carbohydrates in order to benefit from all the nutrients. However, if you have problems eating all the appropriate foods, just remember to enhance your foods with vitamins, minerals and antioxidants in order to meet all your nutritional needs. Your doctor and dietician can create the best protein-enriched nutritional diet that meets your particular needs.  A well-balanced nutritional diet can help you feel better while providing a better quality of life.

Newly Published- Check out American Cancer Society’s New Guidelines for eating a healthy diet and exercising regularly

8.5 lbs and Counting!

Last week, I received an e-mail from a friend with some exciting news- she has lost 8.5 lbs! A few months ago, she had asked me for some practical tips on how to shed some extra weight. I was happy to share! Here are the changes she made to help her in her journey to be healthier (and also her journey to a whole new wardrobe 🙂 )…

  • Eating more fruits and veggies (my #1 piece of advice!)

  • Adding Greek yogurt and cottage cheese to her diet for extra protein

  • Satisfying her sweet cravings by making breakfast cookies or a green smoothie

  • No longer buying packaged snacks- bye, bye crackers or granola bars!

  • Limiting portions

  • Eating every 3 hours or so

  • Trying to be more active each day.

  • Meeting up with friends a few times a week to walk/run a 3 mile loop

  • Incorporating strength training and abs

  • Trying to eat out less, and when she does, looking up the nutritional values before going and then usually ordering fish or a salad

I love what she wrote to me at the end of her e-mail…

“I feel like I’ve found some lasting lifestyle changes.”

Choosing health is all about making changes in your everyday life. Those changes are gradual and simple enough to incorporate without feeling overwhelmed and then loving the results that come along with them.

Thanks for sharing my friend! You will inspire someone else to make similar changes!

Grilled to Perfection! Day 4 of Cooking Class

For our final day of cooking together, the class decided to grill up some sandwiches. Spread out before us on the table was whole wheat bread, wheat wraps, 2% cheddar and 2% provolone cheese, Applegate ham,  peaches, apples, bananas, peanut butter and cinnamon raisin hummus. I tried to offer tomato slices, pickles, and spinach but had no takers. 😦

For the creamy round, we ended up with grilled peanut butter and banana sandwiches, a grilled peanut butter and peach and apple sandwich, and a grilled cinnamon raisin hummus and banana sandwich.

For the ooey, gooey, cheesy round, we grilled up ham and cheese sandwiches for most everyone, and a couple of good ‘ol regular grilled cheeses for two of the kids.

And what’s a sandwich without chips? When we went shopping at Publix, we grabbed a bag of purple potatoes, and I thinly sliced them on my mandloine, laid them out in a single layer on a cookie sheet, sprayed them with olive oil, and baked them at 450 for  about 15 minutes or so. As soon as they came out of the oven, I sprinkled them with salt and pepper, and served them to the group until there was just enough left for me. 🙂

For dessert, I shared my all-time favorite cookie recipe- Publix’s breakfast cookies. We even made extra so Madi, one of our students, could share them at her birthday sleepover this weekend.

The greatest rewards from the week included:

  • Ella going home and making her family the tomato and cucumber salad we made on Day 2
  • Knowing that one of Madi’s favorite recipes was the summer salad
  • Aleyah telling her Daddy how to read the ingredients list (i.e. the first ingredient on the list is the main ingredient)
  • Madi informing her grandfather that the white grits he was eating are not as nutritional as the yellow ones

Sometimes we don’t think they hear us, and sometimes we predetermine what their tastes are, and so we don’t “allow” them to explore new foods. The above highlights show us just the opposite!

The pictures below of nail painting was part of a promise … I made sure to leave a little extra time at the end of this day because my daughters have been wanting to paint finger nails and toe nails with their old and new friends. The only spill we had was made by yours truly. 😛

A big thank you to each young chef who came this week, and also to their parents for allowing me the opportunity to share my love and passion with them!

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Spaghetti and Slurpees – Day 3 of Cooking Class

Today we took our field trip to Publix so we could buy our ingredients for tomorrow’s meal. We voted to have grilled sandwiches of various kinds, homemade purple potato chips, and oatmeal raisin cranberry chocolate chips cookies.

When we returned home, we enjoyed whole wheat spaghetti with meat sauce, and we had an assortment of salad toppings so each girl was able to create a beautiful layered salad. Our dessert was my homemade slurpees which we decided to rename Italian ice since we had an Italian theme for the day. 🙂

I am looking forward to seeing their sandwich creations tomorrow. This could get interesting!

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An Olympic Tea Party – Cooking Class Day 2

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Because breakfast was such a hit last time around, I decided to do it again with a few variations. In honor of the upcoming Summer Olympics in London, we made orange cinnamon scones and served them up with some sun tea that we made. We pulled out fancy tea cups and saucers to complete the experience. In addition to our DELICIOUS scones, we made our own breakfast sausage patties, grits, and scrambled eggs. Since it is important to me to include fruits and veggies into almost every meal I eat, I also made a tomato and cucumber salad.

Breakfast Sausage Patties

  • 1/3 lb lean ground turkey

  • 1/4 cup celery, diced

  • 1/4 cup onion, diced

  • 1 clove garlic, minced

  • 1 teaspoon dried sage

  • 2 teaspoons fresh rosemary, chopped

  • 1/4 teaspoon paprika

  • a dash of nutmeg

Saute celery, onion, and garlic in olive oil over medium heat for 5 minutes. Combine the vegetables and the remaining ingredients in a large bowl. Mix with your hands and form into golf ball-sized balls and then gently flatten. Bake in a 400 degree oven for ten minutes or brown in a pan, about 3-4 minutes per side. Makes about 10-12 patties

Kids in the Kitchen – Week 2, Day 1

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Today the circle of friends gathered around our table enjoyed a feast of BBQ chicken, summer salad, corn on the cob with parsley butter, and a blueberry tart.

We put together a dry rub for our chicken, and then each child received a zip top bag with a skinless chicken thigh in it. We added a dusting of the spices into the bag, and they were able to rub in the dry marinade while avoiding getting their hands tainted! After baking them in the oven until almost done, we spooned on some organic BBQ sauce.

Our summer salad is a remake of the traditional broccoli and raisin salad we all have seen at a pot luck. That recipe is normally made with mayo and bacon. I cleaned it up by replacing the mayo with plain Greek yogurt and substituting smoked almonds in place of the bacon giving it a similar taste without the bad fat. I typically do not put raisins in mine, but rather small chunks of sharp cheddar cheese.

Summer Salad

  • 1 medium head of broccoli, florets cut into bite-sized pieces

  • 3/4 cup 2% sharp cheddar cheese, cubed

  • 1/3 cup red onion, diced

  • 1/2 cup plain Greek yogurt

  • 1 tablespoon red wine vinegar

  • 2 teaspoons honey

  • 1/3  cup chopped, smoked almonds

  • Salt and pepper to taste

  • In a large bowl, combine the yogurt, vinegar, honey and S&P. Place the broccoli, cheese, and onion into the bowl. Toss to coat. Refrigerate for a couple of hours, and stir in almonds before serving.

Blueberry Tart

Our blueberry tart was a granola crust, blueberries, and a jelly glaze.

  • 1/2 cup  Earth Balance butter spread, melted

  • 1 1/2 cup granola

  • 1/3 c chopped nuts

  • 12 oz blueberries (fresh or frozen)

  • 1/4 all natural fruit spread

Combine granola, butter, and nuts into a bowl. Mix until well combined. Press into an 8″ tart pan (or pie plate). Bake in a 350 degree oven for about 15 minutes. Allow to cool completely. Place blueberries into tart crust. Bring the jelly to a slow boil on the stove. Slowly pour over berries and place tart into refrigerator to allow to set- about an hour.

Mexican Spice Blend

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  • 3 teaspoons cumin

  • 2 teaspoons paprika

  • 2 teaspoons garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon dry mustard

  • 1/4 teaspoon black pepper

  • a dash of cayenne pepper if desired

Mix together. Store extra in a airtight container.