Eating Organic On A Budget

It's a common complaint that eating healthy and organic foods is more expensive than eating junk. While this can be true if you buy a lot of specialty or processed products, it can also be affordable to eat well if you know how to do it. With that said, I don't know why it is virtuous in our culture to spend as little on food as possible (see Extreme Couponers). Obviously if you aren't bringing in enough money to feed yourself this should be a concern, but even those who are well off get sucked into this mentality. Spending as little as possible on food and dropping thousands on a designer handbag are both admirable. What? I recently had a request from a reader to write a post with tips for those who want to eat organic, but aren't independently wealthy. I'm here to tell you that you can eat delicious, healthy food on a budget, if you put in the effort. It's all about doing what you can, prioritizing your food dollars, and giving yourself a break some times. Jasen and I definitely don't spend unlimited amounts of money on our food, but we're still able to eat well.

1. Grow your own. No matter if you live on several acres or in an NYC apartment, you can still grow something. Potted herbs are a great place to start!
2. Shop at your local farmers market. You can get great prices and, as you start to build relationships with the farmers, you can often get deals or freebies.
3. Use the "Dirty Dozen" and "Clean Fifteen" lists to prioritize your organic dollars. These list which foods have the most pesticide residue (most important to buy organic) and which have the least (less important to buy organic). If you have to choose, you're better off getting organic versions of the thin skinned fruits and veggies like apples and tomatoes, and buying non-organic when it comes to thick skinned foods like oranges and watermelon.
4. Eat less meat. Organic and pastured meats can be expensive, so, rather than eating cheap meat every night, opt for organic meats 2-3 times per week.
5. Stop buying chicken in pieces. Buy the whole chicken and cut it up yourself. Not only is this cheaper, but it gives some variety in your diet and you can use the left-over back bone to make stock.
6. Buy foods in bulk. Often, this can be cheaper (but check to make sure it is)! When it comes to meat, buy a whole cow or hog and freeze it for the year. If you are single and/or don't have a huge freezer to store the meat, go in with some friends and split it.
7. Don't get sucked into organic specialty products like bars, crackers, and cereal. They're quite expensive. Choose whole, real foods instead.
8. Make as much yourself as possible. You can save lots of money by taking the time to soak and cook dried beans rather than buying canned. I've recently started making my own yogurt. Start with one change at a time and add them on gradually. As you go, what was once a big deal will become your new normal.
9. Eat in. Eating out is super expensive and often the quality of the food isn't that great. When you do eat out, make it a special occasion and choose restaurants that specialize in something you can't make yourself and/or ones that use local and organic ingredients.
10. Find the money. Most people spend some of their income on extra items they don't need. Now, while there isn't anything wrong with this, if you are on a limited budget, you might need to eliminate or reduce these items in order to put that money towards your food. It all comes down to what is more important to you.

A great resource if you need meal ideas is 100 Days of Real Food. After this mom and her family completed a 100 day real food challenge, they went on a 100 day real food on a budget challenge where they spent less than what they would have received on SNAP (Food Stamp) benefits. You can read all about their struggles and tips here.

Even with these tips, the bottom line is that you have to make healthy eating a priority. It does sometimes require sacrifices, but the benefits are much greater.

Do you guys have any money-saving tips when it comes to eating well? Share them in the comments below!

Recipe: Classic Hummus

I love hummus. It's great for dipping vegetables and also the secret to a killer veggie sandwich. I've tried a lot of brands in the grocery store (and I definitely have my favorites), but I've been on the search for a good homemade recipe for a while. You guys know I like to make everything myself that I can, plus homemade things usually taste better right? On my hummus search I've tried a few recipes and none were inedible, but they still never tasted quite as good as what I could buy in the store. Part of me said just suck it up! It's cheaper and better for you and it doesn't taste bad, just not great. Stop being whiny! But, when you're already doing a lot of cooking, it can be hard to find the motivation to put the time into making something that doesn't even taste that amazing. So, after some experimenting, I've come up with a recipe that, in my opinion, in the best one out there.

Classic Hummus

makes approximately 2 cups

Ingredients

3/4 cup dried chickpeas or 15oz can (if you canned, start with step 4)

1/3 cup chickpea cooking liquid or water

4-5 tablespoons sesame tahini

2 cloves garlic

Juice of 1 lemon

1/2 teaspoon cumin

1/2 teaspoon salt (or to taste)

1-2 tablespoons extra virgin olive oil

Directions

1. Soak dried chickpeas in water overnight.
2. Drain chickpeas, add to a sauce pan, and cover with fresh water. Bring to a boil for 5 minutes, then simmer partially covered for 30-45 minutes, or until chickpeas are tender.
3. Drain cooked chickpeas, reserving 1/3 cup of the cooking liquid
4. Add chickpeas, half of reserved cooking liquid/water, tahini, garlic, lemon juice, cumin and salt  to a blender or food processor and blend. Gradually add the remaining liquid and continue blending until you reach your desired consistency (sometimes the chickpeas hold on to more water, so adding the water gradually ensures you don't end up with runny hummus). Taste for salt and adjust if needed.

1. Stir in olive oil or drizzle it on top for serving. Enjoy!

Watch the video below to see me make this recipe and hear about some possible variations.

[youtube=http://youtu.be/2rtpO7UJk4k]

Have you ever struggled to recreate a favorite food or recipe? Let me know in the comments below!

Week 3: Jillian Michaels Body Revolution

Back again for my weekly JM Body Revolution update! This week I started a new set of strength DVDs. Here's the schedule:

I wasn't sure how the first jump to harder workouts would go, but it really hasn't been too bad at all. Strength 1 and 2 were definitely easier, but I felt ready for the increase in intensity. There are two main differences between weeks 1 + 2 and weeks 3 + 4.

1. In the first two weeks there aren't any jumping moves because the program is designed to be appropriate for people who are starting from zero as far as fitness is concerned and also have a good bit of weight to lose.
2. The first two weeks don't have any combo moves so that a beginner can learn the form for basic exercises. For example, in weeks one and two, you would do sumo squats and overhead tricep extensions separately. In weeks 3 and 4, you do them together.

I'm happy to report that I did all six workouts this week! I did end up moving the second cardio session to Sunday because Saturday was BUSY, but I'm fine with that. The amount of dread I feel is decreasing, which must mean my body and mind are both getting back into the routine of exercise. Also, I can definitely tell that my strength is coming back and my body just feels more toned over-all.

Here I am after my workout on Sunday. Sweaty, but still smiling!

What did you guys do for exercise this past week? Let me know in the comments below!

Week 4: Jillian Michaels Body Revolution

Slow Cooker Stock

I'm a huge fan of making your own stock. Vegetable, chicken, or otherwise, it's a great way to save money and inject meals with extra nutrition and flavor. Up until a couple weeks ago, I always made my stock in a large pot on the stove top. I even wrote a post about it. However, I have recently been converted to a new method: making stock in the slow cooker. It's easier, and you don't have to worry about baby sitting a pot or things boiling over.

As I mentioned in my previous post on this topic, I collect veggies scraps as I cook meals and add them to a bag in the freezer until it's stock making time. Things like the ends of onions, carrots, celery, mushrooms, and asparagus all stay snuggled up in my freezer, along with fresh herbs that were about to spoil, waiting for me to use them. Just stay away from stinky veggies like broccoli or cabbage. Of course you can make your stock with fresh ingredients as well, but the frozen scrap collector version makes me feel much more savvy. I mean, you're basically getting something for nothing. What would have been compost or trash becomes food! Every time I make stock I get super excited about this fact and always tell Jasen about how cool it is. He plays along. :)

To make your stock, simply add your chicken carcass (if using) and your veggies until the slow cooker is full, then toss in a couple bay leaves and salt to taste. I usually do 1 teaspoon of salt, but, remember, you can always add salt when you cook with the stock later, so better to add too little rather than too much here. Pour in enough water to cover everything, put on the lid, and then cook on low for 8-24 hours. I like to do this right after our chicken dinner and let it go over night. It's always nice to wake up to a house that smells like soup.

Filter your stock using a fine mesh strainer or unbleached coffee filter. You can then refrigerate your stock if you'll be using  it soon, or freeze it for later. I've been freezing mine in jars for easy and plastic free storage.

Note: These jars were refrigerated. When freezing, be sure to leave plenty of room for expansion.

You can use your stock to make soup (obviously) or in any recipe that calls for it. It can also be used instead of water when cooking rice or other grains to add extra flavor.

Do you have any money-saving cooking tips? Leave them in the comments below!

Should You Be Eating Gluten Free?

Recently, a reader requested some gluten-free recipes and I thought this would be a good opportunity to talk a little bit about gluten and gluten-free eating. Start by watching the video below. :) [youtube=http://youtu.be/KOWE8MP_erk]

Now, while there are a lot of foods you can eat if you're gluten-free, it's still not easy to change up your diet. Here are some links to people and resources to help you out.

1. InspiredRD. This Registered Dietitian blogs about many topics, including her own diagnosis with Celiac disease. She also posts plenty of gluten-free recipes.
2. Gluten Dude. A man with Celiac disease blogs about Celiac issues and frustrations.
3. National Foundation for Celiac Awareness. A one stop shop for info and resources, including a list a gluten-free bloggers.
4. Celiac Chicks. Kelley (who is also allergic to dairy and corn) shares gluten free recipes, as well as info on gluten-free restaurants and bakeries around the world.
5. Gluten Free Goddess. Gluten-free and vegan recipes plus info on how to go gluten-free. I love her photos and the option to sort recipes by season.

There are a ton of gluten-free blogs and websites out there, but these are just a few to get you started. If you have Celiac disease, it may also be helpful to look for a support group in your area.

Do you eat gluten-free? If so, why and what has been your experience? Let me know in the comments below!

Restaurant Rundown: Foode

Hi all! I thought I would do an extra post this week since last week was a little lacking. Today I wanted to share a fun local restaurant with you. Jasen and I don't go out to eat often because 1) It's expensive and 2) I can/like to cook.  So, when we do go out, we try to go to some place that's exceptional. It is usually a restaurant with something I can't make (authentic Indian food) or something local and delicious. This past Saturday, to celebrate my new RD status, we had lunch at a restaurant in downtown Fredericksburg called Foode.

This gem prides itself on local and organic offerings with a no-fuss atmosphere. Sounds like my kind of place, huh? I've been here once before, about a year ago, for dinner with my mom. Let me just say that this is way too long between visits and, now that I'm living back in the area, I will definitely be visiting them more frequently.

We arrived around 12:30 to see a crowd outside the door. We grabbed a menu, got our name on the list, and claimed our spot for the 20-30 minute wait. The one bad thing about this place is their food is so good, there are lots of people trying to get their hands on it. Needless to say, the masses are willing to wait it out on the street in the summer heat. Yes, it really is worth it.

We were happy to wait. Me rocking a top knot and my stunna shades...

and Jasen repping our local CrossFit affiliate.

The restaurant doesn't use a traditional service style. Here's how it works. You grab a menu and make your selection(s). Then you order and pay at the register before being seated. They start you off with your drinks and then you take it upon yourself to get your refills. They bring your food out when it's ready and check back periodically to make sure everything is to your liking. It's kind of like one step above "fast-casual" (think Chipotle or Panera) in service with gourmet food. This also means there is no need to tip.

Our wait didn't seem that long at all since we spent the whole time scouring the menu again and again and AGAIN. Everything looked so yummy, it was hard for us to make a decision. We both ended up choosing the Fredericksburger.

I got mine without the cheese, Jasen got his with. I'm just not a cheese person. Sorry. :( The thought of it actually made me gag as a child.

Once we heard them call "Jasen!" we turned in our menus and headed in to order. I always give the last name when reserving a table, Jasen always gives the first. I'm not sure which is more common.

We placed our order, payed, and got started on our tea while we waited.

We actually ended up sitting in the same place my mom and I did when we ate there together. Here's Jasen, looking cute as usual.

And me enjoying my tea. Why do my fingers look all jacked up?

When the food came we were super hungry. I couldn't even get a picture of Jasen's burger before he started diving in!

Here's mine. The bun skewered vertically on top was a nice touch.

And here's a close-up. Check out those fries and all their crispy goodness!

We both cleaned our plates and weren't hungry for another 8 hours. Anyone who knows me will understand that this is an incredible feat. I'm always hungry and, if I don't eat, I get grumpy. Mom says I'm worse now than I was as a baby.

If you live in the area, definitely plan to check out Foode. The food is great and you can feel good about eating it.

Do you have a favorite local restaurant where you live? Let me know in the comments below!

Week 2: Jillian Michaels Body Revolution

Hope you guys are having a great Labor Day! Week 2 is in the books and I'm slowly getting back into the swing of things. This week's schedule was the same as the previous week.

This past week was pretty rough in the stress department. With all of my studying and freaking out about the RD exam (thank goodness I passed), exercise did not sound like a good time. However, I still did it and it was a big help. Using up all of those stress hormones and getting my sweat on really helped reduce my anxiety and clear my head.  It was so nice to take 30 minutes to focus on me and be able to push all of that other stuff out of my brain.

I did veer from the schedule a bit. Thursday was exam day, and after a long day on the road and taking my exam, I was exhausted. So, I made the executive decision to take a rest day on Thursday and shift everything else forward one day. On Sunday, we went to the pool, so I counted that as my cardio.

I'm happy to report that things were a lot easier this week. It's amazing how quickly you can lose your strength, but also how fast you can get it back. Gotta love that.

I thought y'all might like to see my set up. One of the great things about these workouts is you don't need a ton of equipment or space. All you need is

1. A mat, if you're working out on a hard surface.
2. A resistance band (comes with the program).
3. Hand weights. I have sets of 3 lb, 5 lb, and 8 lb weights.

As you can see, I don't have a ton of space, but i's enough to get the job done!

This week starts a new set of DVDs, so that will be fun! Something new to work at.

Did you guys do any fun food stuff this holiday weekend? Do you use exercise as a stress reliever? Let me know in comments below!

Week 3: Jillian Michaels Body Revolution

Just Call Me Sarah Moran, RD (100th Post!)

So if you aren't following me on social media, I have some exciting news to share.... I passed the RD exam! On top of that, this is my 100th post! Coincidence?

It's surreal to think that this one goal that I've been working towards for the past 5 years has been accomplished. It doesn't seem like that long ago that I was sitting in Jasen's dorm room elbow deep in chemistry and hating every second of it. I'm so happy that mess is behind me.

The past few weeks I've been committed to studying. Not the most fun, but definitely necessary. There was a minor mental breakdown approximately every 3 days during this period, with the last one on Tuesday. Yeah, that "thing" that came up preventing me from posting on Wednesday, that was the exam. I just felt like I still had a ton to study and I couldn't bring myself to share with the world that I was taking my exam on Thursday. What if I didn't pass?! "I  Failed the RD Exam" was not a post I wanted to write.

Anyways, I woke up on Thursday and ate a nice, filling breakfast. Had to get some veggies in there on RD exam day!

Then my mom and I headed to the testing center. I definitely needed her to chauffeur. With my nerves, there was no way I could drive myself safely. Plus, it's always nice to have a buddy for support. It was about 1 hour and 20 minutes away, so we left 3 and half hours before exam time just in case. We didn't have any problems finding the testing center or any traffic, so I spent the waiting time doing some last minute studying. Once it was time to head in, we said a prayer and then I was on my way to face the exam.

Everything went smoothly from there, until it was time to get my score. The computer malfunctioned. Can you say scary? After some worrying that I may have to take this whole thing over, they were able to fix the problem and I FINALLY got my results.

Woohoo!

https://twitter.com/Hungry4Nutr/status/373138803797803008

https://twitter.com/RandaMeade/status/373153028154851329

https://twitter.com/TodaysDietitian/status/373142416124960768

https://twitter.com/BHNDPG/status/373176255870681088

I'm so happy to be able to call myself an RD! Now it's on to the next chapter, which I'm super excited for. Stay tuned for updates on that. :)

P.S I've also changed my Twitter handle to reflect my new married and RD status. You can now tweet me using @SarahMoranRD. <---- Cray!

Any requests for posts from this RD blogger? As always, just leave them in the comments below!

I'm a Busy Bee!

No new post today guys. Sorry :( Something came up! But I'll leave you with a link to a cute kitty video to make up for it! https://www.youtube.com/watch?v=eiHXASgRTcA

Week 1: Jillian Michaels Body Revolution

As I promised last week, I started week 1 of Jillian Michaels Body Revolution on Monday. First off, I have to thank you guys. There were more days than not where my inner dialogue went something like this: I really don't want to do this today.

You have to. You have to put it on the blog.

Ugh. Alright then. Stupid blog...

This was a bit of a surprise to me. I mean, this was only the first week and I haven't worked out in a couple months since I hurt my back. I should be ready to go! Fresh and excited! However, that simply wasn't the case. Maybe it's because I've gotten out of the routine. What was a part of my every day a few months ago is now like an added hassle. Here's to hoping that changes over the next few months.

I'm getting ahead of myself. Let's start with how the program works.

Each two weeks you use 2 strength DVDs and 1 cardio DVD. The strength DVDs change every 2 weeks and the cardio changes every 4 weeks. The first two weeks look like this.

On Mondays and Thursdays, you work out chest, shoulders, triceps, and quads. On Tuesdays and Fridays, it's back, biceps, and hamstrings. The purpose of this, with the cardio mixed in, is to give your muscles 2 days off in between for maximum recovery. Also, even if you're sore, the theory goes, you should still be able to exercise since you won't be actively targeting those muscles.

And let me tell you, I was SORE! Much more than I expected. You see, I was on week 12 of this thing right before my wedding back in May. I knew it had been a while, but I was in for a rude awakening. I was sore after Monday's workout and on Tuesday I had the conversation with myself from above. It really wasn't too hard though since I wasn't using the same muscles. By the time Wednesday got here however, it hurt to walk. And sit. And stand. And pretty much any other movement. I opted to skip the cardio on Wednesday and instead did some foam rolling to work out the kinks. I know this won't be a big problem in the weeks to come, just the nature of waking my muscles up after such a long rest, so I figured it was ok to skip. We're not aiming for perfection here people. Thursday and Friday were much better and I was able to do the cardio on Saturday. As I type this on my rest day, I can safely say that I'm not groaning every time I have to get up to go potty. That's always nice. :)

I'm already feeling stronger from this first week, so I'm excited to see how my strength and endurance improve in the weeks to come.

Week 2: Jillian Michaels Body Revolution

How do you guys deal with sore muscles? Let me know in the comments below!

What We Ate: 08.22.13

I must admit, I was blanking a bit on what to write about for today's post. What I had planned just didn't seem that good anymore and nothing else came to mind. I really wanted to try to to get this written before dinner came out of the oven to avoid the late night or early morning writing that sometimes happens. Jasen and I bounced ideas back and forth for a while and then it hit me. I could write about dinner! Also, I think posting about our meals could be a fun thing to do every so often, just to show y'all what real life eating looks like for us. Now, let's get on to the food!

Last night's dinner was the kind I love: it looks way more impressive than it actually is. We had a roasted chicken in the same genre as this one, but with added lemon zest, lemon juice, and garlic. I roasted a bunch of farmers market veggies in the bottom of the pan including red and blue potatoes, onion, garlic, zucchini, bell peppers, and green beans.

I still haven't bought us a meat thermometer, so I just cooked and hoped for the best. Not my favorite method. I've definitely carved a cooked bird only to find that I need to microwave some pieces until they're done.

Note to self: Buy a meat thermometer already!

But, luckily, I didn't need to resort to the microwave method this time! Everything was perfectly cooked and delicious. I tried to cut the chicken breast nice and pretty, but it just shredded. Guess it was pretty tender! The best part was how the veggies in the bottom soaked up all of the lemony-garlicy-herby flavor.

Do you like these kinds of posts? What did you have for din din last night? Let me know in the comments below!

DIY: Easy Non-Toxic Goo Remover

We've all had that experience.  The nightmare of the terrible sticker. Maybe it's a price tag. Maybe it's a label. It could be small or quite large. Whatever shape it is, it leaves behind an awful goop that simply won't come off. In the past, I would have reached for a commercial goo remover. In fact, that's almost what I did when we were faced with lots of sticker residue on our wedding gifts. However, once I was in the store and reading the label, I couldn't bring myself to buy the stuff. With all of the warnings on the packaging and the information I found online, I knew there had to be a better option out there. And guess what? There was! By simply mixing two kitchen ingredients, you can create an effective goop-getter without any worries about harsh chemicals.

This is so easy it's barely even a recipe. Ready? Ok.

Simply mix equal parts coconut oil and baking soda...

Until it looks like this:

Then poor it in a cute baby jar and let it sit to solidify. You'll be left with a thick paste.

This stuff really does work just as well as the stuff you buy in the store. The coconut oil adheres to the stickiness and the baking soda acts as an abrasive to scrub the gunk away. If you want proof, I've got a couple examples for you.

First is a jar with a paper label.

I slathered on the paste and then let it sit for a bit.

The paper means you have to scrub a little more than if it was just gunk, but here is the final result.

Another example is this plastic container. I took the label off and there was some sticky stuff left behind. Because the container is white you couldn't really see it in the picture, so you'll just have to trust me on this one. :) I rubbed on the goo remover and waited a little while.

And here is the clean bottle!

If you try this out be sure to let me know! Also, if you want to see how I mix this mess together, watch the video below!

[youtube=http://youtu.be/lMGI3MGQ73Q]

Have you made any DIY cleaners? What were your results? Let me know in the comments below!

All About Jillian Michaels Body Revolution

Today, I'm happy to announce a new blog series! I haven't talked too much about fitness on here, if at all, but being physically fit is obviously an important component of healthy living. One of my favorite genres of exercise is the recent surge in at-home fitness. With a variety of titles and fitness personalities, there really is something for everyone. I've been a huge fan of Jillian Michaels DVDs since I was first introduced to them my sophomore year of college. They're short, intense, and effective and, with new titles every year, there's no risk of boredom. However, the one down-side to these DVDs is that they are each a one-shot, total body workout which isn't the most effective way to exercise.  Also, it can get in the way if you're super sore all over the next day and can barely walk, much less get your pump on. This is where Body Revolution comes in. It is a 12 week program, so is more strategic and specific in the way the workouts are put together, meaning faster results. Plus, it's nice to have something already planned out for you. I'm starting the program today and will be posting every Monday with updates from the week before. I've done the program a couple times in the past, so it isn't new to me, but I hope that my experience can give you a little insight into what the program is like.

What is your experience with at-home fitness? Share in the comments below!

Week 1: Jillian Michaels Body Revolution

Banana Muffins and Experimenting with Chia Eggs

We don't always have extra bananas in our house (Jasen has a serious addiction), but if there are a few leftover at the end of the week that are on their way to being compost, I always make sure to turn them into banana bread. My favorite recipe comes from 100 Days of Real Food because it's whole wheat and doesn't include tons of sugar. Instead, it has just a 1/4 cup of honey. This week, for a little twist, I made banana bread muffins instead of a loaf. Who can resist food that is cute and individually wrapped? Not me! When it was muffin making time, I realized that we were all out of eggs. This minor catastrophe soon became an opportunity to try out something that's been on my list for a couple years now: chia seed eggs.

Chia eggs are a vegan egg substitute for baking. Now I'm not vegan, but when a lady is in a pinch, this is a great solution. I've read it can also be done with flax seeds, but I haven't tried that version.

It all starts by grinding up chia seeds in a coffee or spice grinder until you are left with a fine powder.

Next, you mix 1 tablesppon of ground chia with 3 tablesppons of water for each egg. I doubled it for the 2 eggs needed for the banana bread. Mix these together and let it sit in the fridge for about 15 minutes.

When you take the mixture out it will be thick and sticky. Now you simply add it in as you would the eggs in your recipe. Don't forget it in the fridge, like I did, and realize it after half of your muffin tins are filled. Then you would have to dump the batter back into the bowl and remix to add the chia. Oops.

And here is the finished muffin! It doesn't brown as nicely without the egg, but they still taste good. I'll still stick with eggs when I have them on hand, but this is definitely a viable option if you're interested in vegan baking or just run out of eggs.

Would you ever bake with a chia or flax egg? Let me know in the comments below!

My Nail Painting Essentials

1. Zoya Remove +. This nail polish remover is my all-time favorite because its smell is much milder than other removers and it comes in this convenient pump bottle that locks when not in use.
2. Butter London Base and Top Coats. This is my go-to duo for manicures and pedicures. I love the formula, plain and simple.
3. Julep Freedom Polymer Top Coat. If you constantly fall victim to post-manicure smudges or zombie hands, this is the top coat for you. It cures under a regular light bulb in 2 minutes or dries normally in 5 minutes with a gel-like shine.
4. Manicure/Pedicure Sticks. Great for cleaning up polish that pools at the cuticle or sides of your nails along the way.
5. Angle Brush. Dip in polish remover or pure acetone and sweep along the edge of nails to clean up any dry polish on the skin. Go for a cheap one, as this is solely for nail care.

See how I paint my nails in the video below!

[youtube=http://youtu.be/WMUzM4EPsxY]

What are your nail painting essentials or favorite products? Let me know in the comments below!

Weekend Canning Experiement

This weekend, I decided to spend some of my spare time trying my hand at canning. It's a great way to preserve summer's bounty and there is something so cool about seeing a row of colorful jars. If anything, it's at least a fun food project.  I'm not a total novice when it comes to this topic. My grandmother had a cellar with shelves lined with home-canned goods and I've even played assistant to my parents as a kid. The one time that sticks out in my mind is when we spent all day canning tomatoes and, once we were done, our dog came home covered in skunk spray. Result: lots of freshly canned tomatoes in the bath tub. Despite this history, this was my first time as canner-in-charge and I pretty much had no idea what I was doing.

I decided to do a small batch of pickled banana peppers for my first try. We got them free from Jasen's parents and even if they didn't seal right, they would still last in the fridge for a while due to the pickling. They were a low risk endeavor.

I sliced the peppers and put them in clean, hot jars along with some spices, according to this recipe.

Then I filled the jars with hot pickling liquid, got rid of extra air, and put the lids on. These babies were ready for a hot bath!

To transfer the jars in and out of the pot, I got a little creative. Yes, those are rubber bands wrapped around my tongs. I know there are people out there cringing at this picture right now and I'm one of them. I'm not recommending this method, as it is obviously all kinds of dangerous, but it happened.

Here the jars are boiling away. My pot was just big enough to cover them so there was a little bit of boiling over.

And here are the finished jars! They look so beautiful and I'm pretty proud of myself for success on the first try. Maybe now I'll invest in the appropriate equipment. : )

What is your experience with canning? Expert or novice, let me know in the comments!

Recipe: Layered Melon Popsicles

Since I purchased the popsicle mold I mentioned here, I've been enjoying my healthy frozen treats often, as a snack or after-dinner dessert. This recipe uses one of my favorite fruits, the watermelon. I can eat and eat and never get tired of it. In college, my roommate once said "You know you live with a dietetics major when you find watermelon seeds in the couch cushions." It's just soooo gooood! In addition to highlighting this beloved food, I'll teach you how to make layered popsicles. They look super fancy and really aren't all that difficult to make. It takes a little more time and patience, but you're already in for some waiting if you're making popsicles anyways. Mine ended up a little uneven on this batch, but I like to just call that "rustic." The amounts in this recipe are specific to my mold, but you can easily adapt it to whatever mold you have, even if that's just an ice cube tray.

My mold. It makes 10 pops and has a handy lid to keep the sticks in place. You can learn more about it here. The great thing about melon is they liquefy easily. No worries about having to get in a fight with your blender. The key to these is freezing the layers separately so they don't mix. Into the freezer we go! This is the other melon I used. I got it at the market, but I don't know what it's called. Let me know if you have any guesses! I love the contrast between pink and green melon. Cantaloupe would be nice too if you're a fan of the pink/orange combo. I added the final layer and this is the result! These look so pretty I almost don't want to eat them. Almost. Check out the recipe below.

Layered Melon Popsicles

makes 10 servings

Ingredients

3 cups cubed watermelon, seeded 1.5 cups cubed honeydew or other similar melon

Directions

1. Put your watermelon in a blender and process until liquefied. Transfer liquid to a measuring cup.
2. Pour watermelon liquid into molds until 1/3 full.
3. Place lid on mold and insert popsicle sticks. Freeze until solid, approximately 6 hours.
4. When ready to add next layer, repeat steps 1-3 with honeydew, minus the part about the popsicle sticks because they're already in place.
5. Once honeydew layer is frozen, finish off your pops with the rest of the watermelon liquid and freeze in the same fashion.
6. Once pops are frozen, remove from mold and enjoy!

What I'm Reading: Animal, Vegetable, Miracle

Nothing better than when something good comes out of a bad situation. A couple months ago I hurt my back (working out I think) and was out of commission for a few weeks. I pretty much just lied around all day and answered cooking questions from the couch as Jasen made the dinners I had planned. Once I was finally pain-free enough to be useful, I decided to make walking my workout of choice until I was sure things had healed up (still not there by the way). I decided these walks would be a good time to get into some audio books I purchased a while back. My first pick was Animal, Vegetable, Miracle by Barbra Kingsolver. Simply put, it has become one of my favorite books ever.

The basic premise of the book is this: Barbara and her family move from Arizona to a farm property in south western Virginia. Here, they challenge themselves to live for an entire year eating only foods that they grow themselves or obtain from local sources. Barbara's writing ability (she's an author in real life)  makes a huge difference as she takes you through a year of this way of living. Not only does she provide great information, but she weaves it all into a great story. Being able to learn from their experience and go through each season with the family shows the reader how a life like this can still work in today's world. There are also small sections written by her husband on food system issues and her daughter provides recipe and menu planning ideas along the way. This is an excellent starting place for anyone interested in producing their own food, whether you're just starting out or are looking to expand your gardening efforts. For me, it also brought back memories of helping my grandma plant her garden, being sure to place the seeds however deep and far apart she instructed, and sitting at her dining room table shelling peas.

Do you plan to read Animal, Vegetable, Miracle? What book should I read next? Let me know in the comments below!

[youtube=http://youtu.be/JqiCBMVybBw]

Taking Another Look at Laboratory Beef

Since my last post on this issue, lab grown meat has moved from the laboratory to the plate for its first public tasting. While it's still going to be a while before we have to worry about this technology in the general food supply, it's important to look at the facts on this issue and examine whether or not this is a viable option. I'm sure it isn't difficult for you to guess where I stand on this. Beyond the ick factor, the arguments used to support this technology, while they sound noble at first, crumble upon closer inspection. It's time to take this thing point by point and discuss what the real and current solutions are. And, believe it or not, none of them require lab experiments.

We simply don't have enough food to feed the world. With a growing population and so many going hungry, this type of meat is the answer to ending world hunger.

This feed the world argument gets thrown around all the time when discussing any controversial food technology. However, hunger is largely an issue of food waste, distribution, and having the means to acquire it. Creating more food doesn't solve these intrinsic problems. While there are many people in the world who go hungry, there are even more who are overweight or obese. The extra food we already have isn't getting to the people who need it. Focusing on local food systems and strengthening food economies can help in this area. Also, ensuring that excess foods from restaurants and catering can be donated to those in need keeps a lot of edible food out of the landfill. As an individual, planning meals and shopping with a list can reduce the purchase of extra food that we simply can't eat. Lastly, saving excess food by freezing, drying, or canning can decrease waste as well. That leftover soup could make a quick dinner in a pinch a couple months down the road if you freeze it before it goes bad. Have extra basil lying around? Make some pesto and freeze it for later!

Feeding cows requires pounds of grain that could be used to feed people directly, rather than going towards meat production.

This argument assumes that we continue with the unnatural and dangerous practice of feeding cattle with grain, rather than the grass they are meant to eat. Cows are part of a group of animals called ruminants who have the ability to transform grass, which is inedible for humans, into a viable food source in the form of meat. They need no grain to survive and the inclusion of grain is actually harmful to them. Cows shouldn't take away food from humans. They should be creating food from something we cannot eat. Getting more cows out on pasture and out the feed lot eliminates this problem and is a method that is well established and working for many farmers. No research required, just getting the education out to the farms.

Cows harm the environment. Between the fossil fuels that go into their production and run-off from feed lots they are a large contributor to the pollution of our planet.

Again, an argument that hinges upon the continuation of the industrial feed lot system for raising cattle. Industrial meat production requires so much fossil fuel because the cows are eating corn which is sprayed with petrochemical pesticides and shipped from hundreds of miles away. Then the meat is shipped to the consumer from centralized slaughter and packing facilities. The run-off mentioned above comes from cows in CAFOs (concentrated animal feeding operations) where they live in a combination of mud and their own excrement with no grass to be found to absorb their free fertilizer. When cows are raised on pasture, they eat the grass under their feet and their waste goes back into the earth to fertilize future grassy meals. Also, grass sequesters carbon like no other. According to Joel Salatin, everyone trying to save trees should stop and switch to grass. As the cows cut the grass with their teeth, new grass grows. This life and death cycle, when the grass is managed properly, helps build the soil and increases the grass's capacity to pull more carbon out of the atmosphere. Cows are meant to save the environment, not destroy it.

Would you eat laboratory meat? Let me know in the comments below!

Recipe: Cucumber Tomato Salad

This easy summer salad has been a go-to for us for the past couple weeks. We most often eat it with falafel. With only 5 ingredients and minimal preparation, it makes a yummy addition to any meal and a great choice for a summer partay. As a side note, you don't have to seed the tomato if you don't want to (or feel like it), it just helps to reduce the liquid in the finished product. If you do decide to go ahead with the seeding, don't throw that stuff away! You did pay for it after all and it is delicious. We usually collect it in a bowl, add a little salt and pepper, and then fight over who gets to eat it.

Cucumber Tomato Salad

makes 4-6 servings

Ingredients

2 large cucumbers, diced

3 large tomatoes, seeded and diced

1 medium red onion, sliced into half-moons

Salt to taste

Directions

1. Combine all ingredients in a bowl and toss to combine, making sure the onion sections separate from one another. Serve immediately or refrigerate for later.

My favorite knife

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