Chicken Pho Fabulous! Hot and SPICY Vietnamese Soup!

http://commons.wikimedia.org/wiki/File:Thai_peppers.jpg
By Daniel Risacher (Own work) [GFDL
(http://www.gnu.org/copyleft/fdl.html), CC-BY-SA-3.0
(http://creativecommons.org/licenses/by-sa/3.0/)
or CC-BY-SA-2.5-2.0-1.0
 (http://creativecommons.org/licenses/by-sa/2.5-2.0-1.0)],
via Wikimedia Commons

Beautiful Thai Pepper Bush! 
Wouldn't you agree?!

(And, BTW, after just a few days of R+R, my stomach is feeling better and way ready to resume a spicier diet! Yea! And, FYI, believe it or not, in spite of a lot of disbelief in this, a lot of chili peppers really are kinder to your digestion that you might have guessed.)









Chicken Pho Fabulous! Hot and SPICY Vietnamese Soup!

I am not a big fan of commercially pre-made soup base or soup starter. But I do believe in great chicken or vegetable stock and Pacific is a great brand and food producers are getting savvier. So, when I saw this:

www.pacificfoods.com

 "

Organic Chicken Pho Soup Base

"Inspired by the traditional Vietnamese Pho (pronounced ‘fuh’), our delicious Organic Chicken Pho Base makes it simple to prepare authentic Pho at home.

INGREDIENTS

• Organic Chicken Broth (Water, Organic Chicken, Organic Spices, Organic Garlic Powder, Organic Onion Powder)
• Organic Cane Sugar
• Sea Salt
• Organic Lemon Juice
• Organic Spice Extracts
• Organic Lime Oil
• Organic Rosemary Extract

SUITABLE FOR THESE SPECIAL DIETS

1. Low Fat
2. Gluten Free
3. Dairy Free
4. Corn Free
5. Soy Free
6. Wheat Free
7. Yeast Free                "

in my local grocery store's health food section, I thought, why not give it a whirl. I've rarely had a Vietnamese soup and I'm always up for a healthy culinary adventure!

But, as I cannot help myself, I did go wild with the ingredients. I followed some of the suggested directions and most (Okay, ALL of them except for onions) of the ingredients plus a few of my own and all I can say is:  WOW!!!  WOW!!! WOW!!!!

So here's the Ingredients I used:

1 box (4 cups) of Pacific Chicken Pho soup base.

I bought a 6.75 oz. package of Dynasty Maifun Rice Sticks (thin rice noodles). (Now this is important because some rice noodles taste like cooked cardboard (like the last ones I bought for my husband to use, that had a name I couldn't read in Chinese, and that ruined my husband's triple batch of Thai crab cakes). Others are awesome delicate and beautiful to behold. But I am still getting used to which ingredients work for my recipes and which ones don't, so I like to mention them.)

I cut up a package of three fresh full size boneless, skinless chicken breasts. (I am very fussy about my chicken. It has to be organic, fresh, no hormones or antibiotics, and it has to look good. I split my pieces in three piles: The gristle that I'll cook later with some rice for the dogs that I add, now and then, to their dog food, about 2-21/2 cups of quarter size pieces for the soup, and about 2 cups of medallions that I'll use in another dish later this week. I double bagged the two piles for later and put them away in the fridge.)

6 Tablespoons of hot chili sauce. I use Sriraja Panich Chili Sauce. VERY awesome.
(And note: in my experience,  hot chili sauces can vary widely. A wrong one can overpower or underwhelm or even ruin a good recipe, whereas a great one, like Sriraja Panich, can make your dish beautiful! Sriraja Panich has this lovely way of adding spicy and heat and dimension by blending with smokey undertones and doesn't stand out. I have tested about a dozen different hot chili sauces so far and thrown many of them out. The right ones, like this one, can make a huge difference to the success of so many of my Asian and Thai dishes that I have made a point of knowing where to buy this one locally, how it is shelved -which can be in a different location that other hot chili or "Sriraja" sauces in some stores- or how to get it online.)

3 Tablespoons of  House of Tsang Hoisin Sauce (Note; it has a little wheat in it,  so if that's out for you, I also have in my cupboard a gluten free brand, Sun Luck, but I confess I haven't used it yet and a little bit of wheat doesn't throw me off these days.)

3 to 5 cups of fresh bean sprouts

1-1/2 to 2 organic limes

Fresh Basil

Fresh Cilantro

Black Pepper to Taste (about a teaspoon)

1 Hot Red fresh Thai Chili Pepper with the seeds (cut up into tiny pieces with a scissors, I am getting cleverer, but still wear cooking gloves. Warning: chili peppers are hot!)

1-1/2 - 2 Fresh Red Fresno Peppers (These are about 2 inches long.) Note that on these chili peppers: Don't use the seeds or inside meat. These I cut with a knife into strips and then into pieces. These peppers look like this:

http://commons.wikimedia.org/wiki/File:Fresno_pepper_7.jpg
By Nadiatalent (Own work)
[CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)],
via Wikimedia Commons

And here's how I made it:  i.e., The Directions:


1. I boiled about 3 quarts of water while I cut up the chicken. After it came to a full boil, I turned it off and let it sit a few minutes.

2. The rice sticks come in three bundles. I took two or 2/3's of the package and put them in a metal bowl and poured the hot water over them, covered them and let them sit for 10 minutes.

3. I drained the noodles in a colander. Then I cut them up with a scissors and put them back in the metal bowl.

4. I rinsed the beansprouts in the colander and cut those with a scissors and left them there.

5. I scissor cut my Thai chili pepper including the seeds into pieces and knife cut 1-1/2 of my (cleaned of inner skin and seeded) Frenso chili peppers all on the same plate.

6. I poured the whole 4 cup box of Pacific Chicken Pho soup starter into the deep soup pan I boiled my water in. At first I didn't like the smell of the soup so much, but if that happens to you, just wait until the soup is brought to completion.

7.  When the soup starter mix came to a full boil, I threw in the 2-1/2 cups of cut up chicken, covered and turned the heat down to medium low. The chicken was cooked thoroughly in about 2-4 minutes.

7. Then I threw in my rice noodles, about 3 cups of my beansprouts, the chopped peppers and scissor cut a few fresh basil leaves, zested about 1/2 of a lime and squeezed 1-1/2 lime juice into it. I added 3 Tbsp. of Hoisin sauce, 6 Tbsp. of the Chili Sauce and black pepper to taste. Swished it around on simmer for about 1-2 minutes and served with fresh cilantro.

Yummmmm!

Now for the calorie countdown:

If you cook it like I just described above, 1/4th of the whole batch (a pretty big serving amounting to about two cups worth between the broth, the vegetables, the ingredients, and rice noodles) is about 194 calories. (1/8th is abut 97 calories.)

If you add in the extra two cups of beansprouts,  1/4 of the whole batch (a pretty big serving) is about 211 calories. (1/8th is about 106 calories.)

If you cook it using the above recipe, but use only 1/3 the package of rice sticks, then 1/4th of the whole batch is about 136 calories. Again a pretty big serving. (1/8th is about 68 calories.)

If you cook it with the extra two cups of beansprouts and don't use the rice sticks, a 1/4th serving then amounts to 93 calories. (1/8th is about 46 calories.)

If you use the gluten-free hoisin sauce, add 15 calories to 1/4th serving (or 8 calories to 1/8th).

You CAN have your rice and awesome taste and keep your diet too!

I can't wait to test drive this soup on my husband when he comes home tonight!

Bon Appétit!

And Kindest Regards from,

bbffair 

Note: 
This recipe is good for about eight servings, which can be perfect for a guest party first course. However, if you're not going to serve it on the first and second day, I'd recommend going with 1/2 of the above recipe as a better choice, because (due to the delicacy of both the bean sprouts and the rice sticks) it has a shorter refrigerator life than other soups.

Yummy Summer Health Drinks! Wheat Grass and Strawberry Almond Smoothies

    

Yummy Summer Health Drinks:  

Wheat Grass  and Strawberry Almond Smoothies

I have a fab health drink that gets me balanced again on those days that I feel somewhat off, like I can't quite figure our what I need: fruit? more greens?  protein? missing vitamins? You know that feeling where there is sort of a hole or a need and you don't know what it is, but you definitely need something!

Well, I have a perfect solution for that, as well as a great low calorie pick-me-up:  It's my simple, handy-dandy (drum roll please):

"Strawberry Milk" by Rawich @  http://www.freedigitalphotos.net/images/agree-terms.php?id=10086166

 

Wheat Grass Smoothie:

It calls for 1 Cup of chilled Unsweetened (gluten free) Almond Milk (40 calories) 

and 

1 scoop of Amazing Grass (gluten free and raw) Wheat Grass Powder (another 35 calories)

  

 (+ sometimes some probiotics for good measure)

 

Give it a shake, throw it in the Magic Bullet and Voilà!

or

(Since it's SummerTime!)

"Pile Of Strawberries" by Ambro courtesy of http://www.freedigitalphotos.net/images/agree-terms.php

A Nice Strawberry Almond Smoothie:

 

This is such a pretty, as well as tasty, summer drink! 

 

Just add a half cup of fresh strawberries (23 calories) 

to

 1/2 cup of cold Almond Milk (20 calories)

Toss in the old blender

and  

Voilà again!

Hint: About 3 big strawberries = 1/2 cup, but I like to chop up three more (another 23 calories) to much along with my  smoothie)

 

Total Calories:  Wheat Grass Smoothie: 75 calories

Strawberry Almond Smoothie: 43 calories

Strawberry Almond Smoothie with 3 extra big strawberries to munch on too:  66 calories

and

!ALL OF IT IS GOOD FOR YOU!

 

Bon Appétit!

-bbffair

 

Note:  You can add the strawberries into the wheat grass smoothie if you want, but the strawberries will get lost in there, so I'd eat them on the side if you want a combo.

Indian Spicy Lemonade

Experimenting With Lemonade


About lemonade: it can get interesting.

It doesn't always have to be the sugary high-calorie version or the oddly vacant diet formula.

Recently, I found this very different recipe for spicy Indian lemonade.*






The Ingredients:

1 tsp. fennel seed

1 star anise

1 tsp. fresh grated ginger

2-3 whole lemons, squeezed

1/4 cup of fresh mint leaves loosely packed

2 Tbsp. sugar (you can add two more Tbsp. to taste)

2 cups of water

2 cups of ice


The Recipe:

In a frying pan, stir the fennel and the star anise and toast them dry -without oil- constantly stirring until they are nicely browned.

Then ground them up in a Magic Bullet or coffee grinder

Then get out your blender and toss them in with the ginger, the juice from the squeezed lemons, the fresh mint, sugar, water and blend.

Pour through a strainer to get out the bits.

Put it back in the blender and add in the ice and hit the blender until the ice is crushed.

It makes about 4 servings, each of which is about 31 calories in the 2 Tbsp. sugar version and about 51 calories in the 4 Tbsp. version.

Enjoy!

-bbffair


* For a version of this and other wonderful lemonades and drinks, as well as many awesome dishes, visit:
http://www.cookingchanneltv.com/search/delegate?searchString=lemonade 

~~ 

The beautiful picture above is "Lemonade" by Suat Eman courtesy of http://www.freedigitalphotos 

 http://www.freedigitalphotos.net/images/Other_Drinks_g65-Lemonade_p10832.html

My Tom Yum(m) Soup - Very Spicy

Tom Yum(m) Soup

Where have I been? You guessed it! On an adventure into Thai cooking!

OMG! I LOVE Thai food! And now I have  just a few beautiful recipes to share that I have made my own.

For today, here is my Tom Yum(m) Soup! The picture on this post is of my lunch. Isn't it beautiful!

I make it extra, extra hot and spicy!


Okay, here goes:

My Tom Yum(m) Soup

Ingredients List:

6-8 cups (1-1/2 to 2 boxes ) Chicken Stock (Organic Pacifica brand is very good)

2 stalks of lemon grass

Zest of 1 medium lime
       (Note: Some recipes call for Tafir (lime) leaves. They are hard to find for me right now, but lime zest works great as a substitute.)

5-6 red Thai chili peppers (wear gloves for handling these -they WILL burn you or your eyes!)
      Take off stems and slice lengthwise into 2 or 4 strips and then chop and put aside, keep seeds for cooking too

2-3 tiny fresh red cherry peppers (the size of a cherry tomato) (do not use these seeds - they might make you cough) -or 1/4-1/5 of a fresh red bell pepper - sliced thin

Generous handful of Shitake  mushrooms (can be substituted with brown mushrooms) sliced thin

1 lb. package of frozen large raw peeled and devined shrimp (thawed in cold water while you prep recipe)
      (or fresh raw peeled and devined large shrimp)

Juice of medium lime

1/3 cup fresh cilantro

1-3 T. of high quality fish sauce

Broccoli - one large stalk chop up the stem into thin pieces and also the flowers into little pieces

1-4 short dollops of Chili sauce* (I use Sriraja Paniich or Taste of Thai Garlic Chili Sauce)
(*Note: I like this better than regular garlic which I don't really like to handle and find it integrates very nicely and doesn't "stand out" if you know what I mean.)

1/2 package of ripe fresh cherry tomatoes
 
 ~~

Prep:

Prepare all the ingredients as directed above and in step 2 below before beginning.

~~

Directions:

1.  Pour chicken stock into a pan and bring to boil.

2.  Cut off the bulb and any brown tops of the lemongrass and peel the outer layers. Chop the good (edible) white portion of the lemongrass into tiny pieces. Cut the upper stems in 3-4 places slightly (not all the way through) and then bruise (hammer and bend) and add the pieces and the bruised stems into the now boiling chicken broth for about 2 minutes

3.  Add the garlic sauce dollops to taste (I use 4 good ones). Add the cut up Thai peppers and seeds, the red peppers, lime zest, and mushrooms. Reduce heat to medium-simmer for 2 minutes.

4.  Add shrimp and broccoli and simmer medium for 4 minutes until shrimp is pink and done.

5.  Reduce heat to med-low. Add fish sauce, juice from one whole medium lime, and tomatoes.
Can cover, if desired. Cook about 3 minutes. Stir well -gently simmer.

(Usually this is about perfect for my tastes. But test it for yourself. If too salty, add more lime juice. If too sour, add 1/4 t. sugar. Not spicy enough for your taste, maybe another dollop of chili sauce will take it there!)


*Options:   1/4 t.  sea salt
                  1/4 t.  sugar
                  1/2 can evaporated milk or coconut milk

(Note: I don't add milk to mine or sugar)


6.  Remove lemongrass stalks and discard. (They add flavor to the soup but are not edible like the chopped parts.)

7.  Serve with fresh cilantro and/or Thai chili sauce.

~~

As you can see above, I make mine VERY spicy! I swear by this soup! It will clean you up, clean you out, make your eyes water, wash out your sinuses, possibly helps prevent cancer (yes. really! see this link!), and fill you up, satisfy your hunger and appetite, and for almost no calories.  Let me repeat: almost NO CALORIES!

My recipe comes to about 78 calories a cup or 155 calories for a 2-cup serving.

For a more traditional recipe with coconut milk where I got my inspiration (I don't like coconut and like mine spicier.):  http://thaifood.about.com/od/thairecipes/r/tomyumkung.htm

1-2 cups equals a very nice serving. I save the extra soup right in a sauce pan and reheat it and have lunch for three or four  days.

It is grrreeat for detoxing and dieting as well as hot Thai taste and great nutrition!

Enjoy!

-bbffair

Being In The Zone!

Being In The Zone 
and
Knowing What Your Zone Is

This  wonderful thing happened to me around late July. I felt good about my body shape. I wasn't model perfect. But I was in my zone and I could feel it and see it. I could go out shopping and try on new clothes. I was stepping out more and more and then I got on a scale. (Well, I had to. I was beginning cancer treatment and they make you weigh in a lot.) So I got not just a sense of how it feels, but a sense of what it translates to actually.

Now, for me –I'm 5' 6-1/2"– I have a pretty large zone, about twenty-five pounds in which (so long as I am exercising and keeping up my muscle tone) I look and feel pretty good about myself.

At the top of my zone, I look good in and out of clothes. Above the top of it, I feel unable to get on a scale (i.e. fat).

At the lower end of the scale, I'm model thin or what I weighed when I was fourteen, only I'm more shapely in good ways. Below that, I feel and look anorexic and sickly.

However, for the most part, anywhere in my zone is a good place to be because none of it is *bad.* And even gradually moving towards hanging out in the middle of my zone is even more rewarding. It's healthy, alive, vibrant, and attractive.

Arriving in one's *zone* is a really cool thing if you've ever been out there in outer-zone space. It means you can relax. It's also motivating. You're not "on a diet" so much as you're in a LIFEstyle!

It is also helpful at the entrance of your zone for you to also get on the scale a LOT so you know what's going on within your zone. It's kind of like a doable reality check and check-in to keep you on track. For example, I go up and down by 2-4 pounds depending on what I've eaten. And *in the zone* a girl is more apt to lose any remaining weight slower and that's okay now, 'cause you're in the zone.

So right now, I'm in the middle of my zone, which is exactly where I want to be right now as I am also just starting radiation therapy and I might lose the rest of my lower zone with that, so I need my buffer. But I am also in a very good place too: my muscles like to move and I'm eating healthy, delicious foods.

Folks, I am doing the zone dance.

Here's to all of you getting to and being in your own zones!

-bbffair

 <p><a href="http://www.freedigitalphotos.net/images/view_photog.php?photogid=2365">Image: Grant Cochrane / FreeDigitalPhotos.net</a></p>

Eat Your Broccoli!

EAT YOUR BROCCOLI!

Fresh vegetables are *GOOD* for you!

Lucky for me that I love my veggies.

It also seems that broccoli is making news as a cancer fighter.


Yeah!!! Go broccoli!

So, for me, having had breast cancer, I am now even more passionate about eating things to help my body get and stay healthy! So, along with my steamed veggies and healthy protein, I am definitely adding in eating raw as well.

This afternoon, I made a huge tray of raw fresh broccoli, white button mushrooms, parsley, tomatoes, and carrots. I even used ample dip. I ate all I wanted (about half the whole platter) and couldn't finish what was in front of me. Afterwards, for my protein, I finished with about 1/2 ounce of walnut halves mixed with about 1/8 cup of dried Michigan cherries.

My total calorie count was 330.

My nutrition count was 100%, tasty, filling, balanced, cancer-fighting, whole food.

Bon Appétit!

-bbffair

{Broccoli, photograph courtesy of freedigitalphotos.net <p><a href="http://www.freedigitalphotos.net">Image: FreeDigitalPhotos.net</a></p>}

Why Whole Milk is Good For You!

Whole Milk!

I drink what I think of as whole milk. I find it nutricious, the most delicious (French!) addition to coffee, and good to cook with.

And, I am always investigating nutrition and learning more and more as I travel through life.

Today, I came upon several articles about milk. I thought I would list them here for your information too. I'd love to know what you think!

-bbffair

Below is an article I found at:
 http://www.care2.com/greenliving/why-whole-milk-is-the-healthiest-choice.html

" 
Why Whole Milk is the Healthiest Choice
posted by Megan, selected from Experience Life Aug 31, 2009 3:20 pm
filed under: basics, drinks, food & recipes, health & wellness, good fats, homogenization, whole milk

By Laine Bergeson, Experience Life

I drink whole milk and eat full-fat yogurt, cream cheese, and sour cream. Sure, full-fat dairy products taste better than the skim/fat-free versions, but I don’t eat them for the taste. I eat full-fat dairy because it’s better for my health and my weight.

Yep, you heard me right: I eat dairy products with all the fat god gave ‘em, and I do it because it’s good for me.

Here’s why:

1. Our bodies cannot digest the protein or absorb the calcium from milk without the fat.

2. Vitamins A and D are also fat-soluble. So you can’t absorb them from milk when all the fat has been skimmed off. (This makes fortified skim milk the biggest sham of all — you can pump fat-free milk full of a year’s supply of vitamins A and D, but the body can’t access them).

3. Milk fat contains glycosphingolipids, types of fats linked to immune system health and cell metabolism.

4. Contrary to popular belief, low-fat and fat-free diets do not help prevent heart disease (see my last blog post, and 16,290,610 members doing good!) Science has now revealed that the link between saturated fat (long villainized as a cause of heart disease) and heart disease is tenuous at best.

5. In fact, studies now show that eating saturated fat raises good cholesterol — the kind of cholesterol you want and need in your body.

6. The world’s healthiest foods are whole foods — foods that have not been processed. Why? The nutrients in whole foods have a natural synergy with one another — that is, they work best in and are most beneficial to the body when they are taken together (not when they are isolated in, say, beta-carotene supplements of Vitamin C capsules). So when you pull some or all of the fat out of milk, you throw its nutritional profile out of whack. Basically, you discard all of the health benefits when you discard the fat.

7. And last but definitely not least: healthy dietary fat will NOT make you fat. We’ve been taught for years that dietary fat is the root of all evil (again, see my last post). But we need healthy fat in our diet for proper body composition and long-term weight maintenance. The key factor here is knowing the difference between good fats and bad fats (for more on good and bad fats and the role healthy fat plays in weight maintenance, see Weight Loss Rules to Rethink).

A final note: When it comes to whole milk, you should also drink nonhomogenized when you can. Homogenization is “the technique of crushing milkfat globules into droplets too small to rise to the surface in a cream layer,” writes Anne Mendelson in Milk: The Surprising Story of Milk Through the Ages (Knopf, 2008).

Homogenization offered two big advantages to the dairy industry:

(1) the abolition of the “creamline,” as it’s called, made it possible to package milk in
more convenient [read: disposable] cardboard packaging instead of traditional glass bottles

and

(2) homogenizing made it possible for a commercial dairy to “calculate the amount of fat in incoming milk, completely remove it, and homogenize it back into milk in any desired proportion…In effect, ‘whole milk’ could now be whatever the industry said it was.”

To put it more bluntly: homogenized whole milk isn’t whole. The dairy-processing industry decided that whole milk should be milk with 3.25% fat (raw milk straight from the cow averages between 4 – 5.5% fat). That way, no matter what cow produced the milk, after homogenization all the milk would taste the same.

When you buy homogenized milk, you’re buying a whole food that isn’t whole — it’s had it’s fat removed, evened out, and injected back into it in an amount less than what appears in nature. So choose whole milk, skip homogenization, and enjoy!

[Experience Life magazine is an award-winning health and fitness
publication that aims to empower people to live their best, most authentic lives, and challenges the conventions of hype, gimmicks and superficiality in favor of a discerning, whole-person perspective.

Visit www.experiencelifemag.com to learn more and to sign up for the Experience Life newsletter.] "

~~

And here's a link to another article on milk by a nutritionist who argues that milk has many health benefits, helps build muscle, and may aid in weight loss:

"Does milk really do a body good?

A nutritionist investigates the claims about the beverage

Milk is good for building muscle — and may even lower your risk of both heart attack and stroke.

By Alan Aragon, M.S.

http://www.msnbc.msn.com/id/22349307/ns/health-diet_and_nutrition/t/does-milk-really-do-body-good/ "

~~

But, to make things confusing, I have also found that there is much debate over whether "whole milk" (the kind that separates and you have to shake) and Vitamin D milk (all mixed nicely together) are really that much different.

I spoke with a friend who was formerly a dairy farmer today and asked him about it. He thinks the difference is negligible. He also said that many cows only put out about 3% milk fat in their milk and that other cows put out 4% and others 5% so that 3.25% is pretty average. He produced raw milk, but agreed, it has its risks if it isn't handled right. He thinks what we get at Kroger's is fine and healthy.

~~


Whole Foods Market posts this information:  http://www.wholefoodsmarket.com/recipes/guides/dairy.php
in their "Guide to Dairy:"

" Milk: From Farm to Table

Although some folks drink raw milk, most of the milk we drink these days has been homogenized and pasteurized. Want to know more about what milk goes through before it hits your table?! Keep reading.
After cows are milked, their rich, fatty milk goes through a process called homogenization, which reduces the size of the fat globules present in milk and disperses them evenly instead of having a layer of cream on top. For skim or fat-free milk, part or all of the cream layer is removed before the milk is homogenized.
Pasteurization, named after the famous French scientist, Louis Pasteur, is a process that was widely adopted early in the last century to greatly reduce the amount of potentially harmful bacteria sometimes present in milk. There are two basic methods: HTST (high temperature/short time), the most common method, heats raw milk to 161°F for at least 15 seconds. UHT (ultra-high temperature) heats raw milk to 280°F for at least 2 seconds. Pasteurization affects the flavor of milk slightly.
The purpose of pasteurization is to make milk uniformly safe for human consumption and to improve the keeping quality of milk, thereby extending its shelf life. Some vitamins and nutrients are lost when milk is pasteurized. Among these are the enzymes lipase and lactase that aid in the digestion of fats and milk sugar (lactose), and vitamins C and B6.

The Raw Facts about Raw Milk

Because of its rich flavor, high vitamin content and digestive enzymes, raw milk has a devoted following in some areas where dairy farms supply it to the surrounding community. Take note, though, that raw milk by definition is unpasteurized and can be dangerous to consume if it is contaminated with harmful bacteria, causing serious illness or even death, especially in children or individuals with compromised immune systems.

Choosing Organic Milk

Cows that produce certified organic milk are not given antibiotics or added growth hormones. In addition to having access to the outdoors, cows on certified organic farms are fed 100% organic feed, so consequently they're not exposed to persistent pesticides, herbicides or fungicides, eliminating the possibility that these chemicals may turn up as residues in the milk. (Genetically Modified Organisms, or GMOs, including the use of cloned animals, are also prohibited by the Organic Standards.)"

~~


If anyone has any views or more information, please send it in.


In the meantime, I still love my regular (not fat reduced) milk. I worry about pesticides, hormones, and antibiotics. I like the safer route of pasteurization. And, so far anyway, I still like the way it is mixed together nicely.

But, like I said, I am always learning.


-bbffair

My Basic Food Plan

BASIC

My basic food plan is pretty simple. It consists of eating plenty of lean protein, fresh vegetables, and fruit. 

Fruit Juice starts my day.  I might add a protein (eggs, cottage cheese, almond milk, or whole milk in coffee, etc.) to that, but the fruit juice is a must for me. (Some people like a grain, but I am not a big breakfast girl myself.)

Protein is important at every meal, but especially at lunch and dinner. Do not skimp on protein.

(I prefer lean vegetarian protein alternated with lean seafood alternated with lean poultry or eggs, with an occasional indulgence into lean beef. Grass fed and hormone free.)

Fresh Vegetables should be a BIG part of lunch and dinner. I think they are best mixed between raw and steamed or sauteed. Go for colorful, beautiful, life-enriched vegetables.

Fruit as a snack (Think Apple!) or dessert is perfect!

Flavor. Flavor. Flavor. Think smart flavor. There is no such thing as a bad sauce or dip so long as you are smart about it, the ingredients are healthy, and you either keeping it low in calories or adjusted to your daily calorie intake. I love spicy sauces, herb sauces, soups, and healthy flavors to add a bit onto a vegie or to cook with along with my olive oil nonstick spray.  Healthy, good, whole foods should also mean yummy!  My motto:  Eating Right Should Be Delicious!

Lots of water. Lately, I have been in love with Cascade Ice, Organic Lemon Zest and Organic Lemon Lime, that I discovered in the health food section of my local store. (There are other flavors too.) They come in nice plastic bottles that look so fresh visually too and are easy to take with you. They make me feel like I am treating myself as well as quenching my thirst. There is something about pure sparkling lemon or lime waters that feels like a special indulgence and freshens the palate while quenching your thirst. I go walking with them. I keep them in my car for long drives. There are lots of ways to have water! Tea is also good. Some people (me!) LOVE their coffee, but it's not a substitute for water. Just remember that and then go ahead and enjoy it then, but keep it in perspective and count the calories you add to it (I like whole milk with my coffee in the morning!) and still drink your water!

If you are trying to lose weight or are watching it, count your calories. Know what your set-point is for burning.

For me, when I am fine with my weight and my daily exercise is pretty regular, I can eat like this and not worry about watching the calories. This is a healthy eating plan for me. I can occasionally go off it for an indulgence and no problemo. It carries me forward with life and vitality if it is my main program.

However, when I am trying to trim down, I know what I have to do. For me, to lose weight, (I am 5' 6-1/2"), that means, if I am doing my daily 30 minute cardio, I can eat between 1200 and 1700 calories a day ( I end up with a daily average around 1400-1500 usually) and still lose weight.  If I am unable to do the cardio (like this last week when I've had to work around a neck sprain/strain) I try to be more conscious of keeping the calories slightly lower (about 200 less a day) than when I am able to work out daily.

Note: that especially watching your calories before an "event" or "holiday" helps average an indulgence day out before it happens too.

Important: Eat when you are hungry, best at the first sign. Ask yourself: what am I hungry for?  If you keep a well-stocked kitchen and fridge (see my grocery lists) , it should be easy to go for the right hungry choices.

Eat as much as you need to feel satisfied, then stop. Not before you are satisfied, not beyond. Learn to recognize that point. For me, that sometimes means 2 ounces of protein is not enough. I need more protein in my diet to feel right, so maybe at that meal, I need 4 ounces or even 8 ounces. Or maybe more dark greens or a tomato finish. Learn to listen to your body. (So long as you are selecting from the basic good food groups (lean proteins, fresh vegetables, and fresh fruits - and all of these kinds of foods are good for you!), your body is asking for what it really needs to feel balanced and nourished. And if you give your body what it is clearly asking for, that it needs, it will begin to work with you more and more.

Tip: What I like to do is (and this comes naturally to me from listening to my body and my own hunger needs signals, knowing that some days I am really hungry and other days only so-so) alternate bigger calorie dinners with lower calorie dinners giving me satisfying eating experiences that still keep my average daily calorie count in the sweet spot. It really helps and makes you feel like you are never on a diet, but more like you have especially good days in between on-target days.

Hope this is helpful to any of you out there. Keeping to these principles has given me tremendous freedom and is, I believe, a nice way to eat healthy and delicious!

-bbffair

Callanetics and My Basic Exercise Plan

Callanetics, along with my own version of daily cardio-dance,  have been my tried and true exercise program for the most part for more than twenty years. You only have to do the Callanetics two times a week. It is gentle and deeply nourishing and you get results.

Twenty years ago, I bought the original video for the Callanetics program. It is a very deeply thoughtful and well researched program with dance moves and yoga moves in mind, with enormous respect for the neck and the knees and posture, etc. It is about working little muscles, but not straining or injuring anything.

When I originally used Callanetics, after working with it awhile, I abbreviated it, mostly changing the exercises from 100 reps to 50 reps. This allowed me to do the program in 20 minutes. Furthermore, I memorized it. I only had to do it twice a week for results. In fact, it asked you to take days in between so that your muscles and any soreness (and you will be amazed at how sore these "gentle" exercises can make you if you are new to them) repaired and recovered first.

A month ago, I had a hurt neck (not good) from Tracy Anderson's Metamorphosis and, admittedly, also some boredom. I had a serious "bump-in-the-road" and I needed a new plan-of-action.

(Another member over on Tracy's forum also wrote about going back to Callanetics when the going got tough with the Tracy route, which made me thoughtful.  The Tracy method is and has been very effective for me–for the first three levels anyway–but hey, we all need to pay attention to what needs to be tailored to our specific needs and capacities, and whereas I am not giving up entirely on the Tracy meta program,  I may need to add it back in more like seasoning or alternating workouts on a more workable plan for me as I go).

I began by taking a longish break from her routine after 30 days. Though I had had a LOT of results from the first 30 days, on the 4th level, when I injured myself, I needed some time off, which I took without too much of a loss from my results.  I still feel they are very inspiring (!) , but I needed a more sustainable plan. I am just not an "ongoing bootcamp" kind of girl.

Then this last week, I actually sprained my neck (will explain that in a future post).

So where did I turn? I always return to Callanetics.

This week, I began a new program for myself:  It begins with gentle 20 minutes of Callanetics (all the exercises, but at 50 reps max except for the last inner thigh exercise which I do for the full 100 counts).

I began with a Tuesday and Saturday routine (giving me at least two days in between each workout for repair and restoration) for these. Eventually, when I am ready and my body and schedule can accommodate it, maybe in a few weeks, I will add in Thursday too, just for extra toning.

I do these gently. Even with a sprained/strained neck, I can do these. And, believe it or not, even after the Tracy exercises, the first Callanetics in a longish time left me feeling the burn and the work of these gentle exercises the next two days!

But they are sooo gentle, that I have been able to do them without any fear of further injury to my poor sprained/strained neck, doing them especially respectfully to that of course.

I have added into the middle of them a select few of the Tracy exercises for extra leg and butt work.

The beauty of the basic Callanetics (beside the results!!) is that they are so soothing to do. One feels quite relaxed afterwards and (since I have them memorized) I can do them while watching a television program or the news. I don't have any dependence on a DVD or video to move through them.

I am so impressed with these tried and true exercises that I goggled Callantetics to see what they have developed since. LOTS!  I plan to order the cardio (See the youtube clip above for an example of that! Looks yummy to me!) and a couple of the specialty ones. Why not? The original worked for me off and on for many years and I always have come back to it to add into my own cardio.

~~

So My Own New Ideal Exercise Program, right now, has morphed to the following:

Monday:

30 minutes light cardio (I've never felt it made a difference to sweat or work that hard for  "results" but the "continuous" part is essential!) 

and (Additional Option Add On):


3 mile walk* (about 45 minutes, leisurely walk, can be social, like with a friend or my husband or dog or a walk to the store, etc.)  (*weather and time permitting and if my body feels like it).

(*Note: I aim for 3 to 5 of these leisurely 3 mile walks a week on average when I am feeling like moving more or upping my on-my-feet momentum.)

~~

Tuesday:

30 minutes light cardio

20 minutes  Callanetics (with a choice few of Tracy's leg and butt moves added into the  floor work)



and (Additional Option Add On):

3 mile walk* (about 45 minutes, leisurely walk, can be social, like with a friend or my husband or dog or a walk to the store, etc.)  (*weather and time permitting and if my body feels like it).

~~

Wednesday:   

30 minutes light cardio

 and 


Housework or Garden Work (It's exercise too, right?? Right!!)

~~


Thursday:   

30 minutes light cardio

and (Additional Option Add On):
 
3 mile walk* (about 45 minutes, leisurely walk, can be social, like with a friend or my husband or dog or a walk to the store, etc.)  (*weather and time permitting and if my body feels like it).

 ~~


Friday:   

30 minutes light cardio


and (Additional Option Add On):
 
3 mile walk* (about 45 minutes, leisurely walk, can be social, like with a friend or my husband or dog or a walk to the store, etc.)  (*weather and time permitting and if my body feels like it).

~~


Saturday:   

30 minutes light cardio

20 minutes  Callanetics (with a choice few of Tracy's leg and butt moves added into the  floor work)



~~

Sunday:  

Off

~~

(*Note:  And, while injured, I am permitting myself to let go of the 30 minutes cardio for now, so I can heal, and emphasizing the walking, when I can, instead. And I am being more careful with the calories as I will explain in a post over the next week.)

~~

There is freedom in having an exercise program that you can adapt to your own needs and that frees you from necessarily needing DVDs or gyms or studios to go to.

And, I am so impressed with the glimpse of the new Callanetics cardio, that I am going to order it and try it and a couple of the other new videos out and maybe mix them up a bit! Hey! Why not?!

(P.S. And I'll let you know, down the road how they work out for me too! Promise!)

I'd love to hear about any of your own altered–specific to your own needs–adapted programs and how they serve you. But thought you might enjoy hearing about mine too!

 -bbffair

(P.S.  Callanetics has a killer inner thigh exercise: You sit on the floor with your legs outstretched towards a chair and put your feet (middle of the soles) on the outside legs of the chair and squeeze your legs and thighs together as hard as you can, keeping up the intensity of the squeeze for the slow count of 100 and then release and you feel amazing afterwards too.)

Omelet Béarnaise

Fresh Baby Spinach and Mushroom Omelet with Béarnaise Sauce


This is my favorite omelet.





  

[Spinach Farmers Market Baby by mcolletterogers courtesy of photobucket.com]

Grocery List:

-eggs
-whole milk
-Sunflower Oil
-Soy Free Earth Balance Spread or Unsalted or Lightly Salted Grass Fed Butter

-Pam Olive Oil

-dry Béarnaise Sauce package (like Knorrs or other dry package, some are better than others, I like mine less salty)

-fresh ground pepper

-fresh baby spinach
-fresh brown and white mushrooms
-one tomato

~~

Slice a tomato on your plate and set aside.

In a small sauce-pan mix the Béarnaise sauce altering the directions by using 2TBSPs of Soy Free Earth Balance or 2 TBSPs Butter (in place of 4 TBSPs of richer butter or margarine, you don't need that much). Set-off the heat when cooked, but leave the burner on.

In a small skillet or frying pan, sprayed with Pam Olive Oil and 2 teaspoons of Smart Balance saute a whole pan of sliced mushrooms until browned. Move them to a small plate.

Beat 2 eggs in a bowl with a splash of whole milk.

Add another teaspoon of Smart Balance or butter to the pan and, on medium heat, add in the eggs.

When a bottom has formed on the omelet cover the egg mixture with fresh baby spinach (it will wilt) and all of the mushrooms. (If you have too many for this to cook right, put them on the plate with the tomatoes, but I love mushrooms. More is better!)

When ready, and slightly browned, flip egg over and cook the rest and rewarm the Béarnaise sauce.

Put omelet on the plate and cover with about 1/4 of the Béarnaise sauce.

Yumm.

375 calories and lots of flavor and vegies!

-bbffair

Note:
Béarnaise sauce (French: Sauce béarnaise) [be.aʁnɛz]^[1] is a sauce made of clarified butter emulsified in egg yolks and flavored with herbs. It is considered to be a 'child' of the mother Hollandaise sauce, one^[2] of the five sauces in the French haute cuisine mother sauce repertoire. The difference is only in their flavoring: Béarnaise uses shallot, chervil, peppercorn, and tarragon, while Hollandaise uses lemon juice.
In appearance it is light yellow and opaque, smooth and creamy.
Béarnaise is a traditional sauce for steak*.     (*But I love it on eggs too!)

[copied from wikipedia @ http://en.wikipedia.org/wiki/B%C3%A9arnaise_sauce]

Southwestern Hit-It-Hot Omelet

I'm Hungry! This is no time to mess around. I need nourishment now.

Here is one of my sure fixes. It's a Southwestern Hit-It-Hot Omelet.

[Orange Bell Pepper by Sirenne Courtesy of Photobucket.com]

For your Grocery List, you will need:

-2 Eggs
-2 TBSP Soy Free Earth Balance (cooler health food section) or Fresh Butter
-2 Big Fresh Brown Mushrooms (or 1 white, 1 brown)
-Slices from 1 red or orange and 1 yellow sweet pepper
-1 Tomato
-Baby Spinach
-1/8 Avocado
-Fresh Black Pepper
-Dried Parsley Flakes
-Chi-Chi's medium thick and chunky salsa
-Shaken Cold Tropicana Orange Juice

~~

In a small skillet or frying pan sprayed with Pam Olive Oil, add 1 TBSP Earth Balance or Butter and heat up pan hot to about level seven (medium high).
Cut a 1 inch section from each of your two peppers and cut into thin strips and toss into the pan.
Cut the 2 mushrooms into thin strips and then again and throw the pin size pieces into the pan after the pepper. Make sure the peppers really, really cook while sauteing the mixture. Let the mushrooms get good and brown too. Pepper and add dried parsley flakes.

Chop 2/3 of the tomato into small pieces and 1/3 into bite size pieces. Put the 1/3 part on a plate along with 1/8 of an avocado wedged.

When the peppers and mushrooms are nice and tender and browned, throw in the 2/3 tomato pieces and add another TBSP of Earth Balance.

Beat two eggs with a dash of whole milk in a bowl.

When the liquid reduces from the tomatoes, throw in a big handful of fresh baby spinach. Fold in and cook for another 30-60 seconds. Then throw in the beaten eggs over it all and let it sort itself out and do what it's going to do. Reduce heat to medium (about level 6) once you've added the eggs.

Pour your orange juice. Put fresh cracked or ground pepper on the table and the salsa and wait for it.

The bottom will brown nicely and then flip it. When it looks fully cooked, slide it onto the plate with the 1/3 tomato and the avocado wedges. Go ahead and cover it over with Salsa because there are only 10 calories in 2 TBSPs. You can have 6 TBSPs if you love salsa like I do.

Enjoy.

This filling meal, orange juice included, with 6 TBSPs of salsa will cost you 632 calories.

You can even have a big mug-sized cup of freshly brewed coffee with 1/4 cup of whole milk and call it 675.

You will be out of the danger-zone and feeling no hunger pain and have worked your flavor well. You'll have used your calories where they added flavor but did the least amount of harm, all while taking care of your appetite and eating a balanced and balancing meal.

-bbffair

Notes:

1.)  I can't usually eat sweet peppers because they give me kick-back, but once in awhile, when I just have to indulge, I have discovered that if I cook them nice and tender and browned that they are no problem at all.

2.)  Sometimes you just have to have a 700-800 calorie meal to get rid of the "I'm hungry's!" It's better that you have a few ideas of where to run for the right meal than taking a more calorie costly turn, (i.e., a "plan-of-action" :-D )!

Sweet Summer Seared Sea Scallops - Dinner!

Seared Sea Scallops! And so many ways to enjoy them!


I love this combo because it offers such a variety of taste sensations. It is tasty, light, and fast.






From the grocery list:

-Pacific Natural Foods All Natural Thai Sweet Potato Soup (Small box - 2 servings a box.) (Note: This soup is divine!)

- fresh big sea scallops (1/4 pound a person is good about 3-5 each)

-fresh limes
-fresh cucumber
-fresh radishes
-fresh avocado
-fresh baby spinach


-fresh ground pepper


-Pam Olive Oil
-Soy Free Earth Balance or Sweet Fresh Butter (from grass fed cows)
-Korean Sweet and Spicy Sauce (*There are a number of brands. I'm still experimenting. One has 100 calories and another 45 per serving. I like the spicy, less sugary variety and, so far, nothing beats the kitchen-made sauce that our local Thai restaurant puts together. Grin!)

~~

Heat the soup up on the back burner.

Cut up limes for the table and put out small saucers by each plate with about 2 TBSPs each of the Korean Sweet and Spicy Sauce.

Cut up thick wedges of avocado.
Cut up slices of cucumber and radishes.

Arrange on each plate a small pile of baby spinach, about 1/4 avocado wedges, and the cucumbers and radishes slices to be eaten raw or dipped in the Korean Sweet and Spicy Sauce.

Spray Pam Olive Oil in a frying pan and add 1 TBSP of Butter or Soy Free Earth Balance. Heat up nicely, about medium high. Throw in the rinsed fresh scallops. Pepper to taste. Let sear, cooking until brown on one side then turn and brown the other.

Put on the opposite side of the plate of the vegies with lime squeeze garnish and serve the soup at the same time on the side.

All of these tastes together are wonderful. And it's so quick! I can make this during a commercial break while watching a television show. Total calorie count = about 475 delicious calories

Please let me know how you liked this one!

-bbffair

[photo courtesy of liveruralnl.com]

The Devil Made Me Do It!

Yesterday, I was Evil!!

But what with the internet and google, information is everything when a girl's gotta do what a girl's gotta do.

Let me walk you through my food yesterday:

Coffee: 1 cup Orange juice and coffee with whole milk (1 cup), (the right way!) 
calories = 260

Brunch: 1 lovely Sort of Greek-Inspired Omelet:
calories =  340

5 PM (I was hungry!): 1 cup of Imagine Creamy Butternut Squash Soup (90 calories) with 1/8 cup slivered almonds (100 calories) and two cut up mushrooms (10 calories): calories for snack/could be dinner = 200 calories.

And then...

Well, about two hours later, I found this partial bag of hidden contraband: 2/3 of a bag of hot blue corn chips (the not allowed in the house, they're so good variety) and I went wild.

I mashed up 1 large avacodo with 2/3 of a jar of El Pinto All Natural Hot Salsa that I also just had to try! And between my husband and myself, we finished off the whole thing. And, boy-oh-girlfriend, it was delicious, finger-licking yumm!

And then I went to see just how bad a bad girl had been.

The chips were 140 calories a serving with 9 servings in a full bag so, 2/3 of a bag or 6 "servings " (yeah) = 840 calories.  The avacodo was medium, but I'll calculate it as a big one just to be safe at 322 calories and the salsa (which was gloriously hot-hot-hot, just like the top of the jar promised it would be) was...  (Wait a minute. This can't be right. No it is!)  ...5 calories per serving (2 TBSP) with 15 servings in a jar and 2/3 of a jar was only 50 calories.

Um, (drum-roll), the grand total for this decadence was 1212 calories, split in half with my evil husband and I still came out to a protein rich yumm-loaded totally satisfying dinner calories count here of 606 calories!!!

I LOVE INFORMATION!!!

I mean, OMGosh, my Total food calories intake for the day was still only 1406 calories!!!

For a BAD girl, that information is Heaven!

(However, if you went for the margaritas, I cannot help you further.)

-bbffair

[Devil (above) by ojotez, courtesy of photobucket.com]