Cool Moms Make Chocolate Cake.

Because it's the end of the year and I think I have pretty awesome kids, I decided to bless them with a surprise desert today after school (you know, because they haven't had enough treats and candies this week, ha).  Let me just say that cool moms make chocolate cake after school.  And guess what?  It only takes like 5 minutes to do.  Especially when you have leftover frosting in the fridge from a previous cake.  :)  Here's the recipe that I will so graciously share with you because I would hate to be in the cool mom club all by myself.  Enjoy!

http://chocolatecoveredkatie.com/2011/11/06/one-minute-chocolate-cake/

One-Minute Chocolate Cake
(can be gluten-free!)
It’s also a new Single-Serving Recipe.

• 1 tablespoon plus 2 tsp cocoa powder
• 3 tablespoons spelt flour (or white, or Arrowhead Mills gf)
• 1/8 tsp salt
• 2 tsp sugar or evaporated cane juice (edit: xylitol works as well)
• 1/4 tsp baking powder
• 1 stevia packet (or 1 tablespoon more sugar)
• 2-3 tsp coconut oil or vegetable oil (Edit: many commenters have said it still tastes good if you sub applesauce or mashed banana. But I can’t personally vouch for the results if you make that substitution.)
• 3 tablespoons milk of choice (I used almond milk)
• 1/2 tsp pure vanilla extract

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 30-40 seconds. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it).

Do You Eat Avocados?

This post was inspired by a friend who was inquiring what in the world to do with an avocado - I figured surely she's not the only one in the world.  We love avocados and even though we buy them and eat them regularly, it wasn't until right now typing the word that spell check has taught me the proper spelling.  Learn something new everyday, right?  :)  

Anyways, avocados are a great source of HEALTHY fats.  Yes there are such a thing and they are an important part of our diet.  Now you can't rightfully compare the fat in a cake to the fat in an avocado.  Totally different, friends!  Plant based fats are easily assimilated and used by our body for numerous functions while the others...well...most of you can vouch they are readily "stored" in places we don't want them.  Healthy fats will NOT make you fat!  

Interesting Avocado Facts (aside from that it does NOT contain 3 A's like I thought):

• Has anti-inflammatory properties: actually helps PREVENT arthritis!
• Supports cardio-vascular health: in other words, it's GOOD for your heart
• Helps regulate blood sugar
• May help prevent cancer (there are studies ongoing that are looking promising, esp when it comes to prostate, mouth and skin cancers)
• Contains more potassium (an important electrolyte) than a BANANA
• High in fiber, Vitamin K (which is lacking in our typical diet), and folate

So have I convinced you of the benefits of the avocado?  If this is a new veggie/fruit or whatever the heck it is (it's debatable!) then let's start with the basics.

Photo image courtesy of Grant Cochrage/FreeDigitalPhotos.net

Choosing An Avocado

You want to avoid avocados that are mushy and soft.  They have already gone bad.  It should feel either hard or like a greenish/yellowish banana.  Usually the greener they are on the outside, the harder they are on the inside.  These guys will need a few days to ripen up.  I have no problem leaving mine out with the rest of the fruit and 1-2 days later they're good and ready.  If it's already got that firmer banana feel stick it in the fridge if you aren't ready to use it right away.

Cutting The Avocado

I like to rinse my avocado off first...you know, get some of the nasty pesticides and who knows what else off.  Grab a sharp knife and cut in from the top down in until you feel the seed (did I mention for you avocado-virgins that they have HUGE seeds inside?) and come down around the seed with the same cut to the bottom.  Do the same on the other side.  Now you have an avocado with cuts on the sides but it's probably still being held together.  Hold each side and rotate opposite of eachother gently and it will come loose.  One side will reveal the seed and the other will host a nice concavity where it once was.  You done good.  

Image courtesy of anat_tikker/FreeDigitalPhotos.net

 Getting Out The Seed

Keep that sharp knife handy.  You are going to hold the side with the seed in the palm of one hand with the seed facing up.  Tell the kids to leave you alone for a second.  Take that knife and literally whack into the seed, as close to the center as you can, taking care NOT to whack off any body parts.  You don't need any super human force for this task so don't worry about thinking like you're about to ax a log or anything.  The knife should hopefully land near the center of the seed and be somewhat stuck.  Leave it there.  Now hold firmly to the avocado while you slowly rotate the knife like a corkscrew.  About a 1/2 turn is all it takes (if even) to see the seed literally pop right out, still attached to your knife.  Bang it on the side of your garbage to loosen the seed and done!  If the seed is out and you're not bleeding, you done good.

Eating!

I usually make slices down inside and then scoop them out.  A firmer avocado will lend easiest to this.  If you are going to make guacamole or something else where the avocado will be mushed up anyways then just grab a spoon and scoop it out.  If you do this with some precision you can actually manage to get the whole half out in one swoop and then cut it up as you wish.  Experiment.  You're not being graded here.

Some ideas

This list is not all-encompassing but it will help get your feet wet in dealing with something new...and your taste buds acclimated to a new treat:

• Use it as a side, plain Jane with a bit of salt and maybe even some lime juice (my kids love it like this)
• Add chunks to salads
• Slice thin and top on crackers with cheese
• Spread on bread and use instead of mayo (it's not going to have the same taste but you'll be getting a lot more nutrition)
• Slice thin to top a hamburger, add into a taco or onto your sandwhich
• Guacamole for dip!
• Add a half to your next smoothie - it doesn't change the taste much at all but will make it really nice and creamy

What other avocado tips do you have? Any favorite recipes or uses for this nutritious fruit/veggie?

Read The Ingredients!

My husband teases me that I have taken all the fun out of eating by label reading.  It's become more than something I "should" do to something that is just a natural habit.  I can no longer run into the store for a loaf of bread or jar of BBQ sauce without scouring over the labels in search of the best option of the bunch.  I care less about the cost (we follow a budget, trust me, I DO care) than I do about what I will be putting into my family's bodies.  And it's hard.  It's stressful.  It's frustrating.  So much of today's food comes in a box or package and contains added ingredients and things I would never consider consuming individually, and yet it's become the norm of our society.  My conviction tells me strongly that the sharp rise in cancer and auto immune disorders might have something to do with the fact that the majority are not concerned about what chemicals, preservatives or additives they might be ingesting.  If they didn't exist in the Bible, I just don't think our bodies were created to process them!  So what do I look for when label reading?  Here's a few items that can very easily cause me to put the item back on the shelf no matter how tempting it looks or how badly my kids are begging for it:

• High fructose corn syrup
• Food dye (especially Red #40)
• Modified food starch
• Carageenan
• Hydrogenated oils
• Soybean oil
• Autolyzed yeast extract
• MSG
• Splenda

Keep in mind that ingredients are listed in order of the most to least used.  If one of the top three ingredients contains one on my "no" list, it goes back.  If the offending ingredient comes nearer to the end I might be swayed to get it as a "treat" once in a while.  But it won't be on my regular shopping list.

I find it gets harder and harder to eat well and avoid some of these things.  But it IS possible.  It's called clean eating and it's what I strive for.  I still eat chocolate - but I make sure it's as close to it's pure form as I can get it.  I drink coffee - but it's organic decaf.  My kids like hot dogs every once in a while - but they are organic uncured 100% beef.  They like Mac N Cheese too - but it's Annie's organic.  It takes a shift in the budget (there aren't as many coupons for healthy options!) and the mind but it can be done and in the end, I think it's worth it.  I truly believe that how we teach our children to eat today will either nurture them for a lifetime of health...or set them up for a laundry list of medical problems later.  At the very least, start label reading and know what you're eating and feeding your loved ones.  You might be surprised.

PS  Stay tuned for further posts on WHY some of these ingredients are avoided and what they do to your body.  Eat well!

Why GLUTEN FREE Has Been GREAT For Me!

Unless you live under a rock the whole "gluten free" movement is nothing unheard of.  Grocery stores have entire shelves dedicated to "GF" foods and most of this is brought about by the more common diagnosis of Celiac's Disease (whose symptoms include gastrointestinal problems).  But did you know that is just one SYMPTOM of gluten sensitivity/intolerance that is actually medically proven?  ONE among SO many others and yet the medical community remains quiet about it.  Check out some of the symptoms that can virtually disappear with the elimination of gluten from your diet:

• Headaches
• Insomnia
• Brain fog
• Poor endurance and exercise recovery
• Fatigue
• Heartburn, gas, constipation or diarrhea
• Acne
• Eczema
• Frequent colds
• Weight gain or inability to lose weight (or gain it!)
• Arthritis
• Anemia
• Infertility
• Irregular cycles
• Mood disorders

There are others but I won't overwhelm you completely.  Trust me, my eyes were opened when I learned all this and all it takes to determine if going gluten free is for you is by trying it.  It takes 2 weeks for the gluten to be completely removed from your system.  After that point symptoms should begin improving if they are in fact, caused by or aggravated by, the gluten in your diet.  

Perhaps you've heard of all this gluten talk and have no idea what gluten is?  It's a type of protein found in wheat and other related products (like barley and rye) that acts almost like a glue.  When I used to homebake bread I would add extra gluten to give it the nice smooth stretch feel like store bought breads have.  Imagine if gluten acts like a glue, what it might do to your insides!  Because it's so hard to process and breakdown it causes the in-absorption of other vital nutrients in our diet and can actually change the acidity of our stomach acid!  

But it's natural, shouldn't it be healthy?  Sadly, it's been tampered with by human hands.  Wheat is not what it used to be and can actually be considered a genetically modified product and actually contains much larger amounts of gluten than it used to.  Our bodies were not created to have to process this protein as much as we have been!  Let's face it - breads, pastas, pizza, cereal, hamburger buns, most snacks and "bars" - all contain gluten and copious amounts of it.  I guarantee you this is NOT how our ancestors ate and now we are paying the price and seeing our bodies degrade before our very eyes.  

I've been gluten free for some time now and have never felt better.  I didn't have a bunch of symptoms on that list but decided to try it anyways.  Looking back I realize that so many things had become "normal" to me that I was ignoring them.  Without them, life is much more vibrant and my body is thanking me!  Here's my personal list of the benefits I have experienced since being gluten free:

• More energy
• Sleeping better
• Less hot flashes (was getting them at night)
• Running FASTER than ever
• Lost weight I never thought I'd lose (I'm a mommy, had a section, I thought it was inevitable!)
• Thinking clearer
• Adult face acne clearing up
• Eczema I've had for years, gone

When I "cheat" I usually notice right away - I feel bloated and gassy (and I never felt that before), extremely tired (we're talking can't function fatigue) and cannot sleep at night.  It's worth it to me to keep cheating to a minimum!  It's been a learning curve as I replace foods in my diet but I am focused less on shopping the "GF" aisles at the store than I am simply adding in extra servings of meats, veggies and fruits where the wheat-laden foods used to be.   Sure I'll buy substitutes here and there but my meals are not built around them nor are they regulars in my house.  Trust me, when you feel better you won't miss the foods you think you can't live without!  

Are you ready for a gluten free challenge?  I'll be adding future posts with other tips so stay tuned and get started.  Two weeks is your minimum but I would recommend a month to allow your gut to adjust and give your body time to heal.  Report back!

Friday Food Tip: Makin Bacon!

Hello, I am a health nut and I love bacon.  Sounds like an oxymoron?  To some yes but not to me!  Trust me, it took some time to unravel my mind from what I thought I knew about health and that of course meant that bacon was a no-no.  Let me help you start your weekend off right by telling you a secret: Bacon is a part of a healthy diet!  Now trust me, I know there is plenty of controversy out there and I could throw facts and figures at you - but it's Friday.  Yes bacon is loaded with fat but no fat doesn't make you fat.  Yes it contains cholesterol but no it doesn't increase YOUR cholesterol.  It took me a long time to accept this and I am going to do my best to find information that you can read further if you'd like.  But in the meantime, enjoy your bacon.  Let me share a really easy and quick mess free way to make it.

(My intention is to include step by step photos anytime I post anything about making food but alas, the camera is lacking batteries.  Come on you know how hard it is to get out of the house and actually find AA batteries.  Ok ok, so it's not.  I just keep forgetting.)

1.  Line a baking sheet with foil, turning up the edges just a bit to catch the dripping grease.

2.  Lay your strips of bacon side by side in a single layer on the foil.

3.  Place it in on the second rack from the top in the oven (the top works great too but I find it sets off the smoke alarm because of the jumping grease landing on the broiler above, oops).

4.  Set broiler to high and let 'er cook for about 5 minutes (for a full sheet of bacon).

5.  Once the edges start to curl, remove your pan and flip over each bacon piece.  Put it back in the broiler for finish for another 5 minutes or longer if you like it really crispy.

6.  Remove to a paper towel lined plate (the bacon, not the baking sheet!) and ENJOY.

Truly the best way I have found to make bacon.  You can then either save you grease for cooking later (again, more info to come on why this is NOT going to kill you or cause a heart attack) or wait for it to cool and harden and toss it along with the foil.  You will be left with a pretty clean baking sheet and a nice full tummy.  Enjoy!  I see a Mother's Day brunch with BACON and plenty of it in your future!

Why I think butter is better!

A skewed view

In the past few years my views on what is healthy and not has been completely challenged 100-fold.  It's been frustrating to say the least.  Being healthy was a goal I've always strived for and to learn that many of the things I was consuming were not so, was an eye opener.  For a while I denied everything and held onto what I learned in school, read in textbooks, saw on commercials and heard from doctors.  But after a while things started coming together and making sense.  My hope is that my posts on the subject will encourage you to do your own research with an open mind as you seek the best way to nourish the body that God has given you.

Butter = Health?

Like Paula Deen always says, "Everything's better with butter."  I agree.  Well, everything's better with bacon AND butter.  But I'm not talking about Smart Balance or margarine or Butter Buds or any of that fake stuff out there.  I'm referring to the real deal actual BUTTER.  The kind from a real live cow NOT a chemistry lab like some of the stuff out there.  Here's why:

• Butter is a great source of Vitamin A - vital for thyroid and adrenal gland health and proper immune system functioning
• Butter is rich in selenium, an anti-oxidant important in combating free radicals in our body
• Butter helps protect against cancer because of its saturated fats and linoleic acid.  (I know, exact opposite of what you would think, right?)
• Butter contains Vitamin D which aids in proper absorption of calcium
• Butter helps protect against cavities - probably because of the calcium uptake mentioned above
• Butter is a great source of Omega 3s - another important anti-oxidant sorely lacking in our standard American diet (also known as "SAD")

If your thoughts on butter are what mine used to be your eyes are now rolling wondering how someone can be so gullible, right?  However, I'd like to challenge your thinking just a bit more.  

How margarine got it's fame.

Did you know that butter was replaced with margarine made from hydrogenated oils which were cheaper to produce during the depression?  Butter was left for the very well off who had access to cows and hence fresh milk and cream.  However, it didn't take long for suppliers to realize what a great opportunity they had been given and marketing began.  Afterall, margarine can last longer AND save you money - win win situation!  Not really.  The rise of heart disease began AFTER the introduction of this pseudo "food" in the 20s.  A link often ignored.  Same thing with obesity for those of you thinking that consuming butter (and whole milk and cream) will make you fat.  Consider the diet of your ancestors.  Some of you are lucky enough to have special food recipes passed down from generations and I'm guessing the the ingredient list doesn't call for processed food ingredients or margarine.  Am I right?  Our ancestors ate WHOLE foods in their original state and were much healthier for it.  Ah, those were the days.  Back when heart disease was rare and obesity was unheard of.  Yup, those same days when consuming real butter was "normal".

Incorporating butter.

So now that we got that straight are you ready to give real butter a try?  If you have access to a local farmer selling raw cream and butter - get thee over there and talk prices!  I'll leave the discussion about consuming raw over pasteurized for another day but it's worth looking into if you're interested.  I hear that my good friend Google has a lot of information on the topic.  As far as accessible store bought butters, a grassfed organic will be your best bet because it contains the highest amounts of omegas  and other vitamins.  For my family, I buy Kerrygold brand and will buy sticks of whatever brand of organic I can for baking.  Yes, it costs more but I feel the health benefit outweighs anything else so it's worth it to me.  If I have to cut back when things are tight I'll forgo the organic sticks and buy regular.  However, you always want to read labels and be sure the butter you are buying is nothing more than cream and salt.  It should not contain oil or other additives.   

My disclaimer

Keep in mind, my journey towards health and everything else is full of grace.  I'm not perfect and am still learning.  This is simply where I am at in my walk and hoping it will help you in yours.  If you have other tidbits to share, please do so in the comments but please remember I am NOT an expert.  I am merely a work in progress like the rest of you striving to make the best choices I can with the information that I have.

More info

Want more info?  I figured you might.  For some reading with your morning buttered toast...or whenever you feel like reading more about butter:

http://www.westonaprice.org/food-features/why-butter-is-better 

http://chetday.com/healthybutter.htm

http://articles.mercola.com/sites/articles/archive/2010/12/07/why-is-butter-better.aspx