The Truth About Food: a 12-year-old puts it best

April 1, 2011 under
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The Truth About Food: a 12-year-old puts it b

April 1, 2011 under
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Auto Draft

April 1, 2011 under
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What’s in a Flu Shot? -Funny!

March 7, 2011 under
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The Odd thing for me is that I have always, instinctively, felt that there was something wrong or unclean about getting shots. No, it’s not fear of needles. Having my blood drawn doesn’t bother me at all. It has always felt wrong or strange to have something injected into me. Maybe this is why:

Thanks to Kelly the Kitchen Kop for the Facebook post!

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What’s in a Flu Shot? -Funny!

March 6, 2011 under
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The Odd thing for me is that I have always, instinctively, felt that there was something wrong or unclean about getting shots. No, it’s not fear of needles. Having my blood drawn doesn’t bother me at all. It has always felt wrong or strange to have something injected into me. Maybe this is why:

What\’s In a Flu Shot

Thanks to Kelly the Kitchen Kop for the Facebook post!

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Mexican Chicken Soup for Two

March 3, 2011 under Cooking, Money-Savers, Random, Recipes
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For anyone who knows Alex and me personally, they all could agree that of the two of us, Alex is the one with the mad kitchen skills. I am so lucky to have him – I eat like a queen when he’s the one cooking! Just check out the Chirashi zushi he made a couple months ago. SO TASTY!!

However, I am trying to fine tune my own cooking skills so I can be more helpful during mealtimes, especially after become a fan of Sally Fallon and the Weston A. Price Foundation. So, the other day I planned to make some from-scratch Mexican chicken soup for lunch. For cooking novices like me, soup can be a really easy and fun way to experiment with different spices and ingredients.

The night before: I broke out the slow cooker and filled it about 3/4 of the way with water. Then chopped up 1/2 a yellow onion, a couple of carrots, celery sticks, and some garlic to toss in. Then, I added a cut up skin-on bone-in whole chicken (grass fed and free range) and also added some chicken bones and other scraps we had put in our freezer. Saving your scraps gets you that much more $$$ out of any meat or veggie purchase and makes delicious, healthy stock without all the additives that canned soups/broth and packaged bouillon cubes contain. I added a little bit of salt and set the slow cooker to low for about 16 hours. The one thing that Sally Fallon can’t say enough of is cook your food s-l-o-w-l-y. A excerpt from this article on the Weston A. Price website: The long, slow-cooking of meats and bones dissolves collagens and gelatins that enrich the dish’s liquid with flavor and a bounty of nutrients.

The next morning, I have some beautiful golden stock for my soup, and enough left to freeze for a later date (see how you can stretch those food dollars?) !

After I got my 10 month old and three year old down for naptime, I concocted my Mexican chicken Soup for two. I used:

  • 3-4 Tbsp of olive oil
  • 1-2 Tbsp sea salt
  • 1 1/2 cups of cut up chicken (I used the meat from the chicken I made stock with)
  • 1 large carrot, chopped
  • 1/2 yellow onion, chopped
  • 2 celery sticks, chopped
  • 2 lrg garlic cloves, diced
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Mexican Chicken Soup for Two

March 3, 2011 under
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For anyone who knows Alex and me personally, they all could agree that of the two of us, Alex is the one with the mad kitchen skills. I am so lucky to have him – I eat like a queen when he’s the one cooking! Just check out the Chirashizushi he made a couple months ago. SO TASTY!!

However, I am trying to fine tune my own cooking skills so I can be more helpful come mealtime, especially after become a follower of Sally Fallon and the Weston A. Price Foundation. So, the other day I planned to make some from-scratch Mexican chicken soup for our lunch. For cooking novices like me, soup can be a really easy and fun way to experiment with different spices and ingredients.

The night before: Broke out the slow cooker and filled it about 3/4 of the way with water. Then chopped up 1/2 a yellow onion, a couple of carrots, celery sticks, and some garlic to toss in. Lastly, I added a cut up skin-on bone-in whole chicken (grass fed and free range) and also added some chicken bones and other scraps we had put in our freezer. Saving your scraps gets you that much more $$$ out of any meat or veggie purchase and makes delicious, healthy stock without all the additives that canned soups contain. I added a little bit of salt and set the slow cooker to low for about 16 hours. The one thing that Sally Fallon can’t say enough of is cook your food s-l-o-w-l-y. A excerpt from this article on the Weston A. Price website: The long, slow-cooking of meats and bones dissolves collagens and gelatins that enrich the dish’s liquid with flavor and a bounty of nutrients.

The next morning, I have some beautiful golden stock for my soup, and enough left to freeze for a later date (see how you can stretch those food dollars?) !

After I got my 10 month old and three year old down for naptime, I concocted my Mexican chicken Soup for two. I used:

  • 3-4 Tbsp of olive oil
  • 1-2 Tbsp sea salt
  • 1 1/2 cups of cut up chicken (I used the meat from the chicken I made stock with)
  • 1 large carrot, chopped
  • 1/2 yellow onion, chopped
  • 2 celery sticks, chopped
  • 2 lrg garlic cloves, diced
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Easy-Peasy Mexican Chicken Soup

March 3, 2011 under
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For anyone who knows Alex and me personally, they all could agree that of the two of us, Alex is the one with the mad kitchen skills. I am so lucky to have him – I eat like a queen when he’s the one cooking! Just check out the  Chirashizushi he made a couple months ago. SO TASTY!!

However, I am trying to fine tune my own cooking skills so I can be more helpful come mealtime, especially after become a follower of Sally Fallon and the Weston A. Price Foundation. So, the other day I planned to make some from-scratch mexican chicken soup for our lunch. For cooking novices like me, soup can be a really easy and fun way to experiment with different spices and ingredients.

The night before: Broke out the slow cooker and filled it about 3/4 of the way with water. Then chopped up 1/2 a yellow onion, a couple of carrots, celery sticks, and some garlic to toss in. Lastly, I added a cut up raw skin-on bone-in chicken (grass fed and free range) and also added some chicken bones and other scraps we had put in our freezer. Saving your scraps gets you that much more $$$ out of any meat or veggie purchase and makes delicious, healthy stock without all the additives that canned soups contain. I added a little bit of salt and set the slow cooker to low for about 16 hours. The one thing that Sally Fallon can’t say enough of is cook your food s-l-o-w-l-y. A excerpt from this article on the Weston A. Price website: The long, slow-cooking of meats and bones dissolves collagens and gelatins that enrich the dish’s liquid with flavor and a bounty of nutrients (see the article “Why Broth is Beautiful” by Kaayla T. Daniel, PhD).

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comments: 0 »

Easy-Peasy Mexican Chicken Soup

March 3, 2011 under
Share

For anyone who knows Alex and me personally, they all could agree that of the two of us, Alex is the one with the mad kitchen skills. I am so lucky to have him – I eat like a queen when he’s the one cooking! Just check out the  Chirashizushi he made a couple months ago. SO TASTY!!

However, I am trying to fine tune my own cooking skills so I can be more helpful come mealtime, especially after become a follower of Sally Fallon and the Weston A. Price Foundation. So, the other day I planned to make some from-scratch mexican chicken soup for our lunch. For cooking novices like me, soup can be a really easy and fun way to experiment with different spices and ingredients.

The night before: Broke out the slow cooker and filled it about 3/4 of the way with water. Then chopped up 1/2 a yellow onion, a couple of carrots, celery sticks, and some garlic to toss in. Lastly, I added a cut up raw skin-on bone-in chicken (grass fed and free range) and also added some chicken bones and other scraps we had put in our freezer. Saving your scraps gets you that much more $$$ out of any meat or veggie purchase and makes delicious, healthy stock without all the additives that canned soups contain. I added a little bit of salt and set the slow cooker to low for about 16 hours. The one thing that Sally Fallon can’t say enough of is cook your food s-l-o-w-l-y if possible. A except from this article on the Weston A. Price website: The long, slow-cooking of meats and bones dissolves collagens and gelatins that enrich the dish’s liquid with flavor and a bounty of nutrients (see the article “Why Broth is Beautiful” by Kaayla T. Daniel, PhD).

Share
comments: 0 »

What’s in a Flu Shot? -Funny!

March 3, 2011 under
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The Odd thing for me is that I have always, instinctively, felt that there was something wrong or unclean about getting shots. No, it’s not fear of needles. Having my blood drawn doesn’t bother me at all. It has always felt wrong or strange to have something injected into me. Maybe this is why:

 

Thanks to Kelly the Kitchen Kop for the Facebook post!

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comments: 0 »