So, apparently it's been a while since I remembered to write! The last time we were at one of favorite restaurant's (Carrabbas), I had a fantastic Spicy lentil soup. I loved it so much I made a mental note of the basic ingredients. It took a while, but I'm finally getting around to playing with it. This was the first attempt and, while not perfect, it was pretty darn good. As an added bonus, the house smelled incredible! Serve with crusty Italian bread.
Spicy Sausage and Lentil Soup
1 package Italian sausage (hot if you like spice! I prefer Jennie-O Hot Italian turkey sausage links)
4 pieces bacon (slice into small bits with scissors before cooking)
1 c finely chopped onion (about 2 small)
4 carrots, finely chopped or shredded
1 t. minced garlic
5 c chicken broth
5-7 c water
1 lb dry lentils
2 T. vinegar
2 tsp. basil
2 bay leaves
1/2 tsp oregano
1 tsp parsley
1 1/2 tsp garlic salt
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes
Add bacon and onions in bottom of large pot. Fry over med. heat until onions begin to soften. Add carrots. If sausage is in casing, remove from casing and add. Chop into small pieces as it cooks. Cover and cook 5-10 min, until sausage begins to brown. Add chicken broth, lentils and spices. Heat to boiling, then reduce heat and simmer 1-2 hours. Add water as needed to desired thickness.
Thursday, November 11, 2010
Tuesday, September 21, 2010
I'm baaaaaack
Ok, so remember how I said I've started a blog like 8 times and then lost it because I never used it and forgot which site I made it on -- yes, I really can be THAT brilliant -- no one should be surprised that I randomly appear and disappear. Knowing that someone periodically looks at these is a bit of a help in the kick my rear in gear department!
That being said, we're getting ready for a MAJOR adventure. We don't know exactly when yet. Or any of the details. But we do know that God has laid something on our hearts for years now and "suddenly" gave us specifics. When He gives you a specific task, it's best to say yes right off the bat. It you don't, well, things get uncomfortable. I've witnessed people say no before. They aren't among the most content people I know. And if you say no long enough, you risk becoming hardened against the Holy Spirit's voice. So, we are saying a big, loud "Yes!". Being who we are, we made this decision in code on a trip down to Denver recently. In code, because we still haven't told our kids -- which is why I can't tell YOU yet! HA! We began to make a pros and cons list (yes, we are nerds...), and realized within minutes that all our "cons" were these tiny, insignificant, temporal inconveniences, while our "pros" (besides a quickly growing belief that God himself was speaking to us...small thing...) were things that make an eternal difference. It's scary. It's a momentous decision. There are so many ifs and buts and details that only God can work out and that's a scary and exciting place to be. Scary, because we know it's out of our control. Exciting, because we fully expect and look forward to seeing God move in the coming weeks, months and year.
Now, I hate roller coasters. I don't enjoy feeling my stomach turn inside out. And I don't really understand how anyone else can. But, I imagine this is a bit like a roller coaster -- if you like them, of course. You're in the car and buckled in, so you've made the choice to get on board. Now you're balancing on that first peak, edging toward that drop off where things are going to get a little fast and crazy. And you know more peaks and dips like that are coming. Maybe even a loop dee loop thingy. But you're on the car and you trust it will stay on the track and when you hit that last high spot, you'll enjoy the ride down for all it's worth. That's where we are. In the car, buckled in, first hurdle past and we're working our way up that very first climb. In the words of the Little Einsteins (yes, sometimes they have sound life advice...did you not know that?), "Hold on tight, 'cause here we GOOOOOOOOOOOOOOOOO!"
That being said, we're getting ready for a MAJOR adventure. We don't know exactly when yet. Or any of the details. But we do know that God has laid something on our hearts for years now and "suddenly" gave us specifics. When He gives you a specific task, it's best to say yes right off the bat. It you don't, well, things get uncomfortable. I've witnessed people say no before. They aren't among the most content people I know. And if you say no long enough, you risk becoming hardened against the Holy Spirit's voice. So, we are saying a big, loud "Yes!". Being who we are, we made this decision in code on a trip down to Denver recently. In code, because we still haven't told our kids -- which is why I can't tell YOU yet! HA! We began to make a pros and cons list (yes, we are nerds...), and realized within minutes that all our "cons" were these tiny, insignificant, temporal inconveniences, while our "pros" (besides a quickly growing belief that God himself was speaking to us...small thing...) were things that make an eternal difference. It's scary. It's a momentous decision. There are so many ifs and buts and details that only God can work out and that's a scary and exciting place to be. Scary, because we know it's out of our control. Exciting, because we fully expect and look forward to seeing God move in the coming weeks, months and year.
Now, I hate roller coasters. I don't enjoy feeling my stomach turn inside out. And I don't really understand how anyone else can. But, I imagine this is a bit like a roller coaster -- if you like them, of course. You're in the car and buckled in, so you've made the choice to get on board. Now you're balancing on that first peak, edging toward that drop off where things are going to get a little fast and crazy. And you know more peaks and dips like that are coming. Maybe even a loop dee loop thingy. But you're on the car and you trust it will stay on the track and when you hit that last high spot, you'll enjoy the ride down for all it's worth. That's where we are. In the car, buckled in, first hurdle past and we're working our way up that very first climb. In the words of the Little Einsteins (yes, sometimes they have sound life advice...did you not know that?), "Hold on tight, 'cause here we GOOOOOOOOOOOOOOOOO!"
Tuesday, August 24, 2010
Allergy friendly brownies
I've been trying to find a decent brownie recipe. I've tried tweaking my favorite recipe with no success -- particularly when trying to make them dairy, egg, corn, soy and wheat free! Essentially the only part we can actually have is the baking cocoa. Doesn't make for very exciting dessert!
My sister emailed me this recipe that she found online. It was pretty close to being just right, so I made some little changes and here's the result! Don't tell anyone, but, for brownies, these are very nearly a health food.
The secret ingredient here is a vegetable -- zucchini. I've found part of the secret of using it in cakes and not having the "vegetable" aftertaste is to shred it pretty finely. A hand shredder will work in a pinch, but if you have a food processor with a shred attachment, you'll get the best, most consistent results. These I added a handful of dark chocolate chips to as well -- we're allergic to the soy, but when the rest of the brownie was allergy free, that tiny amount is well-tolerated. Coincedentally, if you're worried that you'll taste the zucchini, these made it through the company picnic and a meeting without anyone guessing they contained vegetables. Well, maybe not "made it through". It was more of a clean dishes came home type of scenario! And they also passed the ultimate vegetable detetectors -- the 5, 6 and 9 year old...
Zucchini Brownies
1/2 c olive oil
2 tsp vanilla
1 1/4 c sugar
1 1/2 c flour
1 c baking cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
2 packed c. shredded zucchini
optional:
1c chopped nuts and/or 1 c dark chocolate chips
Powdered sugar for dusting (since we're allergic to the corn in powdered sugar, I simply blend a little white sugar with a tiny drop of tapioca starch until it was powdered and used that for dusting)
Combine oil, sugar and vanilla. Mix well. Combine flour, cocoa, salt and baking soda. Add to oil mixture. Add zucchini and mix. Turn into an oiled 9x13. Bake 25-30 min. at 350 or until top springs back when lightly touched. Cool. Best after cooled and set for at least a few hours.
To make these wheat free, I subbed out the flour for 1/2 c almond meal/flour and 1 c of a gluten free flour mix I had on hand. Next time I will also cut the sugar down to 1 c -- something with the more delicate taste of the wheat free flour made these much sweeter with no wheat.
Did you know brownies are best the day after and at room temperature? Apparently that's the actual "how to serve a brownie" directions. The flavors meld when they have a chance to set. These are no exception -- the flavor is deeper and the texture is more of a dense brownie after setting overnight.
Since this is zucchini season, this is the perfect cure for too much squash and too little sugar. Turn it chocolate, I say!
Friday, August 20, 2010
Baked Beans Recipe
Since we're going into prime BBQ season (I know that should be summer, but for some reason it usually falls in the fall (get it? FALLS in the FALL? I know, pathetic attempt at humor.) for us. So, one of the first recipes I set out to recreate after we discovered all our allergies was baked beans. I've always been really, really picky about baked beans. I like them sweet, sometimes a little spicy. Coincidentally, EVERY mainstream brand contains corn or soy or both. On top of that, 2 of our boys are allergic to tomatoes, so that effectively cuts our choices down, to well, none.
My favorite brand growing up was Bush's Baked beans, so I used that general flavor as the mark to shoot for. After wading through hundreds of baked bean recipes online, I took several that looked close, combined them and voila! One baked bean recipe that everyone can eat and no one complains about. We have a standard put beans on low in the morning in the crock pot and let them go all day, then spend the next week eating them habit going on now. Beans are amazingly good for you. And, did I mention, cheap? Usually we use a combination of several types, and usually don't hit the same combo twice. The most common is probably pinto and great white northerns. Sometimes kidneys make it in there too. There's not really a rhyme or reason why. Pintos because you can buy them in ginormous bags at Sams Club and great white northerns because a lot of baked bean recipes have them and once we tried them, we loved them. Now, I usually double this so we can have leftovers. I've found I can cheat and make them up fast if needed, but the flavors are best if they have time to slow cook, so if at all possible go for the crock pot method. We also have played with adding a little spice and changing them around a little, so I'll add those variations as well.
Jessica's Baked Beans
1 1/2 pounds of dried beans, soaked/cooked until tender
1/2 lb bacon
1 small onion, finely chopped
1 c brown sugar, loosely packed
1/3 c molasses
1/2 tsp ginger
1/2 tsp nutmeg
salt and black pepper to taste
to reach desired consistency:
gluten free flour (rice flour, tapioca flour (I like that the best), etc.)
up to 2 c water
Fast method: I use my kitchen shears to cut the bacon into small pieces. Fry in the bottom of a large pot with the finely chopped onions (why bother dirtying more than you need to?). Add remaining ingredients and cook until heated and bubbling. Add water and flour as needed to reach desired consistency of sauce.
Slow cook method (this brings out the flavors better than the fast method): Fry onions and bacon and add to soaked beans in crock pot. Add remaining ingredients. Usually I add about a cup water. Cook 6-8 hours, adding water and flour at the end to reach desired consistency.
Note: Since every gluten free flour requires a different amount, I just add it slowly by the tablespoon and let it cook for a few minutes before adding more. If gluten isn't an issue, I'm sure regular flour could be used as well. The consistency is completely arbitrary. The kids and I like them thick, so we can use potato chips to scoop them up. Bryan prefers his thinner and I usually could get away with not adding any thickening agent. And watch reheating them -- they invariably soak up moisture and almost always need extra water added upon reheating.
Variations:
A little kick: Add a can or two of chopped green chilies, depending on your family's taste.
A different sweet: Sub out 1/4 c of the brown sugar for an 1/8 c maple syrup or honey.
A different kick: I find the pepper crusted bacon is a great way to spice them up. The kids don't like them as much, but Bryan and I do!
A little more bacon: I originally started with a ratio of 1 lb bacon per 1 1/2 lbs beans. I found you can cut the bacon (and hence, the fat) in half pretty easily. BUT, if you want a stronger bacon flavor, up to a pound, or down to a 1/4 lb works well.
Sausage: In a pinch I used some breakfast sausage instead of bacon -- just like 4 links. A little different flavor, but everyone liked it.
We eat these weekly -- with brats, burgers, BBQ sandwiches, you name it. Bryan's also invented a green chili and lemon bean recipe that we quite like. I'll have to have him actually show me what he puts in it...
My favorite brand growing up was Bush's Baked beans, so I used that general flavor as the mark to shoot for. After wading through hundreds of baked bean recipes online, I took several that looked close, combined them and voila! One baked bean recipe that everyone can eat and no one complains about. We have a standard put beans on low in the morning in the crock pot and let them go all day, then spend the next week eating them habit going on now. Beans are amazingly good for you. And, did I mention, cheap? Usually we use a combination of several types, and usually don't hit the same combo twice. The most common is probably pinto and great white northerns. Sometimes kidneys make it in there too. There's not really a rhyme or reason why. Pintos because you can buy them in ginormous bags at Sams Club and great white northerns because a lot of baked bean recipes have them and once we tried them, we loved them. Now, I usually double this so we can have leftovers. I've found I can cheat and make them up fast if needed, but the flavors are best if they have time to slow cook, so if at all possible go for the crock pot method. We also have played with adding a little spice and changing them around a little, so I'll add those variations as well.
Jessica's Baked Beans
1 1/2 pounds of dried beans, soaked/cooked until tender
1/2 lb bacon
1 small onion, finely chopped
1 c brown sugar, loosely packed
1/3 c molasses
1/2 tsp ginger
1/2 tsp nutmeg
salt and black pepper to taste
to reach desired consistency:
gluten free flour (rice flour, tapioca flour (I like that the best), etc.)
up to 2 c water
Fast method: I use my kitchen shears to cut the bacon into small pieces. Fry in the bottom of a large pot with the finely chopped onions (why bother dirtying more than you need to?). Add remaining ingredients and cook until heated and bubbling. Add water and flour as needed to reach desired consistency of sauce.
Slow cook method (this brings out the flavors better than the fast method): Fry onions and bacon and add to soaked beans in crock pot. Add remaining ingredients. Usually I add about a cup water. Cook 6-8 hours, adding water and flour at the end to reach desired consistency.
Note: Since every gluten free flour requires a different amount, I just add it slowly by the tablespoon and let it cook for a few minutes before adding more. If gluten isn't an issue, I'm sure regular flour could be used as well. The consistency is completely arbitrary. The kids and I like them thick, so we can use potato chips to scoop them up. Bryan prefers his thinner and I usually could get away with not adding any thickening agent. And watch reheating them -- they invariably soak up moisture and almost always need extra water added upon reheating.
Variations:
A little kick: Add a can or two of chopped green chilies, depending on your family's taste.
A different sweet: Sub out 1/4 c of the brown sugar for an 1/8 c maple syrup or honey.
A different kick: I find the pepper crusted bacon is a great way to spice them up. The kids don't like them as much, but Bryan and I do!
A little more bacon: I originally started with a ratio of 1 lb bacon per 1 1/2 lbs beans. I found you can cut the bacon (and hence, the fat) in half pretty easily. BUT, if you want a stronger bacon flavor, up to a pound, or down to a 1/4 lb works well.
Sausage: In a pinch I used some breakfast sausage instead of bacon -- just like 4 links. A little different flavor, but everyone liked it.
We eat these weekly -- with brats, burgers, BBQ sandwiches, you name it. Bryan's also invented a green chili and lemon bean recipe that we quite like. I'll have to have him actually show me what he puts in it...
Thursday, August 5, 2010
Hummus Wrap Recipe
So, I randomly created a recipe I'm a little obsessed with. My brothers had some bacon that needed to be used up the other day. I also had a little hummus floating around. Just for fun, I threw the two together in an almost homemade flour tortilla with some fresh tomatoes, avocado slices and spinach and finished it off with a little goat cheese. Yes, I know that sounds strange. But it has a unique taste that I loved! Today I was out of hummus (I used a dry mix last time in an effort to clear my cabinets. Not bad, but it had that "dried and reconstituted" flavor.) This is the fresh recipe I made instead:
Hummus
1 can low sodium garbanzo beans (save fluid)
the juice of 1 lemon
3 garlic cloves, crushed
2 tsp olive oil
pinch of salt
pinch of red pepper flakes
Just toss it into a food processor and blend until creamy. Add reserved fluid as needed to desired consistency.
Yep, it's that easy. Now, traditionally hummus has tahini in it. I'm not a huge fan, and, on top of it, it's hard to come by here in this tiny town, so I just skip it.
Oh, a side note, if I haven't mentioned it before, the tortillas I use are La Flor. Here you can buy them at the grocery store (only one, Smiths, carries them). They are uncooked, usually near the deli meats in the refrigerated section. For us, we love them because they a) taste like homemade without the hassle and b) only have like 4 ingredients so they are very allergy friendly. We're totally hooked on them now!
Here's the "actual" recipe I created:
Bacon Hummus Wrap
1 flour tortilla, pan warmed
2 strips bacon, cooked (I put mine between 2 sheets of paper towel and microwave for about 1:30. The paper towel soaks up the fat and the strips are perfectly flat for sandwiches!)
3 tomato slices
3 avocado slices
Handful fresh spinach
About 1/4 c hummus (more or less to taste)
Sprinkle goat cheese
Toss it all in the tortilla and enjoy! And speaking of hummus, I should share the garbanzo bean Greek salad recipe sometime...
But, the boys are upstairs taking an un-nap right now. In other words I sent them up for nap time and they went. But now, from the wild giggling I'm hearing, I think it turned into a dog pile. As a side note, why does everything boys do turn into a dog pile? I mean seriously. I just don't think girls are walking along, see another girl on the ground and feel the instinctual need to jump on her. Boys however, do feel this need. I have witnessed this. A lot. The 3 boys are dog piled on the floor and the baby just walks over and throws himself on the top of the heap. Why? Why is this fun to the male species? I have the strangest urge to try it for myself...maybe us girls are missing something...
Hummus
1 can low sodium garbanzo beans (save fluid)
the juice of 1 lemon
3 garlic cloves, crushed
2 tsp olive oil
pinch of salt
pinch of red pepper flakes
Just toss it into a food processor and blend until creamy. Add reserved fluid as needed to desired consistency.
Yep, it's that easy. Now, traditionally hummus has tahini in it. I'm not a huge fan, and, on top of it, it's hard to come by here in this tiny town, so I just skip it.
Oh, a side note, if I haven't mentioned it before, the tortillas I use are La Flor. Here you can buy them at the grocery store (only one, Smiths, carries them). They are uncooked, usually near the deli meats in the refrigerated section. For us, we love them because they a) taste like homemade without the hassle and b) only have like 4 ingredients so they are very allergy friendly. We're totally hooked on them now!
Here's the "actual" recipe I created:
Bacon Hummus Wrap
1 flour tortilla, pan warmed
2 strips bacon, cooked (I put mine between 2 sheets of paper towel and microwave for about 1:30. The paper towel soaks up the fat and the strips are perfectly flat for sandwiches!)
3 tomato slices
3 avocado slices
Handful fresh spinach
About 1/4 c hummus (more or less to taste)
Sprinkle goat cheese
Toss it all in the tortilla and enjoy! And speaking of hummus, I should share the garbanzo bean Greek salad recipe sometime...
But, the boys are upstairs taking an un-nap right now. In other words I sent them up for nap time and they went. But now, from the wild giggling I'm hearing, I think it turned into a dog pile. As a side note, why does everything boys do turn into a dog pile? I mean seriously. I just don't think girls are walking along, see another girl on the ground and feel the instinctual need to jump on her. Boys however, do feel this need. I have witnessed this. A lot. The 3 boys are dog piled on the floor and the baby just walks over and throws himself on the top of the heap. Why? Why is this fun to the male species? I have the strangest urge to try it for myself...maybe us girls are missing something...
Wednesday, August 4, 2010
Keep it simple...
One of the things you learn immediately when you deal with food allergies is the concept of clean eating. The fewer the ingredients, the higher the possibility it's allergy free. Processed foods are instantly off the radar. Take today's lunch for example, a fillet of Tilapia, pan seared in olive oil with lemon pepper. Yum! And brussel sprouts...I have no idea how the childhood jokes came about. Properly prepared, brussel sprouts are amazing! One of my favorite ways is to heat a pan with a little olive oil. Cut the sprouts in half so they'll cook faster. Add them to the hot oil and toss to sear them slightly. In your pan lid add just a little water -- literally just a tablespoon or so. Add to the pan and cover immediately. Let them quick steam for just a few minutes. When tender remove from heat and sprinkle with sea salt and black pepper, or garlic salt. so good! Now, does this look like the plate of someone who's deprived? I added a bowl of cherries (my mother in law just gave me a cherry pitter. Why have I not bought one sooner? We are eating cherries like they're going out of style!) and a glass of iced coffee.
I workout about an hour after lunch and coffee helps my asthma! And it's just terrible to add a cup of deliciousness to lunch! I add a little almond milk and a couple squirts of some irish cream agave nectar. Coffee as a helpful partner in fighting exercise induced asthma is getting increasing attention. Even if you don't struggle with asthma, having coffee before a workout (now, we're not talking a caramel macchiato or the like...just regular, preferably black or close to it) can help you get more out of your workout! Studies are currently looking at how it affects asthma and the ability to help you workout longer and harder. I say, bring it on! The last study that made me this happy was the one that said dark chocolate really is a health food...
Friday, July 16, 2010
Fish Taco Recipe
I think one of the most common comments we hear from people when we mention are allergies, is something along the lines of, "So...what do you eat?" It's true, our choices can sometimes seem rather limiting! But last night, enjoying chocolate cake with vanilla bean coconut ice cream, we hardly felt deprived! I've decided to make a point of posting some of our favorite foods, so you can all stop feeling sorry for us!
For most mornings I eat very simple -- a handful of dried apricots and cranberries, a handful of walnuts or almonds and a square of Lindt 85% or 90% dark chocolate. Dried fruit and nuts are just an amazing combination -- nuts also add protein, omega 3's and fiber. This particular brand of dark chocolate is dairy, corn and soy free. Since breakfast is my most limited meal, I find that adding a square of chocolate makes me feel like I'm having something special, rather than not allowed to eat anything! And, since it's so dark, there's an added benefit of all the anti-oxidants in chocolate without the sugar! Coffee has to be a part of any morning -- I add a splash of Silk almond milk in mine. It's a different taste than dairy, but we add all types of "nut" flavors to coffee and creamers -- hazelnut, almond, etc., so it actually goes very well!
Today for lunch I had my new favorite. I know it's supposed to be a diet killer to eat the same food everyday, but I look forward to it and will easily fall into "ruts" like that! My brother and sister introduced me to fish tacos this summer. They adapt very easy to my allergies, they taste great and I can cram a TON of nutrition into one quick meal.
Fish Tacos
Corn, Soy, Dairy, Egg, Lettuce free
Tortilla (I use La Flor flour tortillas -- like 3 ingredients, no soy or corn and you cook them yourself so they taste as close to homemade as you can get without the work!)
1 Tilapia fillet (or any mild fish)
Lemon Pepper seasoning (or any favorite!)
Small amount of olive oil for frying
Spinach
Avocado
Tomato
Goat Cheese
Salsa (chunky -- I use homemade)
Pretty self-explanatory directions -- sprinkle the fish with lemon pepper, fry in the olive oil. Cook the tortilla and load it up! Throw a big handful of spinach on, some avocado, tomato if you have it, a sprinkle of goat cheese...yum! Think over the nutrition packed in here -- protein, fiber, anti-oxidants, healthy fats, lycopene, omega 3's...
So, there you have it. Today's lunch. Now, my kids won't touch this (yet). But they do love the fish without the "taco" part. They also love avocado spread in sandwiches as a mayo substitute. Today for lunch, however, they had a variety of peanut butter/almond butter sandwiches.
Andrew had Almond butter and homemade crabapple jelly on a rice cake (he's allergic to wheat and peanuts, along with corn, soy and dairy) with fresh cherries.
Luke had Peanut butter and homemade cherry rhubarb jam on a rice cake and a banana (he's wheat, soy and dairy).
Isaac had a peanut butter and banana sandwich on some deli bread (dairy and corn free), the rest of banana and some cherries.
And they put it all away with a glass of cold coconut milk.
Hard to feel sorry them, isn't it? And before you grimace at the rice cake, try slapping your favorite nut butter and jelly on it and give it another try! My personal favorite is almond butter and homemade raspberry freezer jam. That's an addicting crunchy snack!
For most mornings I eat very simple -- a handful of dried apricots and cranberries, a handful of walnuts or almonds and a square of Lindt 85% or 90% dark chocolate. Dried fruit and nuts are just an amazing combination -- nuts also add protein, omega 3's and fiber. This particular brand of dark chocolate is dairy, corn and soy free. Since breakfast is my most limited meal, I find that adding a square of chocolate makes me feel like I'm having something special, rather than not allowed to eat anything! And, since it's so dark, there's an added benefit of all the anti-oxidants in chocolate without the sugar! Coffee has to be a part of any morning -- I add a splash of Silk almond milk in mine. It's a different taste than dairy, but we add all types of "nut" flavors to coffee and creamers -- hazelnut, almond, etc., so it actually goes very well!
Today for lunch I had my new favorite. I know it's supposed to be a diet killer to eat the same food everyday, but I look forward to it and will easily fall into "ruts" like that! My brother and sister introduced me to fish tacos this summer. They adapt very easy to my allergies, they taste great and I can cram a TON of nutrition into one quick meal.
Fish Tacos
Corn, Soy, Dairy, Egg, Lettuce free
Tortilla (I use La Flor flour tortillas -- like 3 ingredients, no soy or corn and you cook them yourself so they taste as close to homemade as you can get without the work!)
1 Tilapia fillet (or any mild fish)
Lemon Pepper seasoning (or any favorite!)
Small amount of olive oil for frying
Spinach
Avocado
Tomato
Goat Cheese
Salsa (chunky -- I use homemade)
Pretty self-explanatory directions -- sprinkle the fish with lemon pepper, fry in the olive oil. Cook the tortilla and load it up! Throw a big handful of spinach on, some avocado, tomato if you have it, a sprinkle of goat cheese...yum! Think over the nutrition packed in here -- protein, fiber, anti-oxidants, healthy fats, lycopene, omega 3's...
So, there you have it. Today's lunch. Now, my kids won't touch this (yet). But they do love the fish without the "taco" part. They also love avocado spread in sandwiches as a mayo substitute. Today for lunch, however, they had a variety of peanut butter/almond butter sandwiches.
Andrew had Almond butter and homemade crabapple jelly on a rice cake (he's allergic to wheat and peanuts, along with corn, soy and dairy) with fresh cherries.
Luke had Peanut butter and homemade cherry rhubarb jam on a rice cake and a banana (he's wheat, soy and dairy).
Isaac had a peanut butter and banana sandwich on some deli bread (dairy and corn free), the rest of banana and some cherries.
And they put it all away with a glass of cold coconut milk.
Hard to feel sorry them, isn't it? And before you grimace at the rice cake, try slapping your favorite nut butter and jelly on it and give it another try! My personal favorite is almond butter and homemade raspberry freezer jam. That's an addicting crunchy snack!
Friday, March 12, 2010
Getting started...again
How many times have I said I was going to sit down and take the time to write "everyday"? Let me rephrase that. How many times have I said, "No! We do not eat with our feet!" or "You can not fit that much toilet paper in a toilet!"? Many. Many, many, many. So, here's take 2. Or 3, or whatever random number you'd like to assign.
For starters, let's recap. This week I made perhaps the largest leap of faith in my recent history. I volunteered to be part of the MOPS leadership for next year. I was surprised at both how difficult and, at the same time, how easy it was. I cried on the way there. I still haven't moved beyond the point of not knowing who I can trust, of not fearing that somewhere, someone is looking over my shoulder taking notes. It happened before, how can I trust it won't happen again? The answer, of course, is I can't. I don't know that it won't happen. I can't let that rule my life though, or they win. They wanted to control my life. By living in fear, I am giving that control to them. The rationale is there, but that doesn't make it easier to take that initial step.
On Wednesday, the kids heard the story of Jesus' betrayal. I think the older I get and the more intimate Christ's story becomes to me, the more I am struck by his humanity. I know first hand the pain of bei
ng betrayed, of having those closest to you fail you in incomprehensible ways. To imagine being betrayed to death, to know that not only were you not guilty, but you were the WAY, to have that knowledge, to know intimately the thoughts and battle of someone else's mind and allow them to still make the choice -- to let them choose wrong -- must have been a pain more excruciating than anything he had faced at that point. And yet, he still loved Judas. With full knowledge of what he would do, he still washed his feet. Could I choose to love that completely?
This is what I know: Christ's love calls me to offer others the same. Christ's forgiveness calls me to offer others the same. Christ's humanity allows me the freedom to know that what I am called to do, he not only knows, he has experienced and chosen to do. I can choose to live in fear, but how would I be used then? Ministering to others involves trust that Christ, as my strength, will not ever, ever let me down as others have. Will not ever, ever fail me. Will not ever betray, ever hurt, ever keep a list against. I can stand in that strength and trust, not others, but Him and in that strength, raise others up.
For starters, let's recap. This week I made perhaps the largest leap of faith in my recent history. I volunteered to be part of the MOPS leadership for next year. I was surprised at both how difficult and, at the same time, how easy it was. I cried on the way there. I still haven't moved beyond the point of not knowing who I can trust, of not fearing that somewhere, someone is looking over my shoulder taking notes. It happened before, how can I trust it won't happen again? The answer, of course, is I can't. I don't know that it won't happen. I can't let that rule my life though, or they win. They wanted to control my life. By living in fear, I am giving that control to them. The rationale is there, but that doesn't make it easier to take that initial step.
On Wednesday, the kids heard the story of Jesus' betrayal. I think the older I get and the more intimate Christ's story becomes to me, the more I am struck by his humanity. I know first hand the pain of bei
ng betrayed, of having those closest to you fail you in incomprehensible ways. To imagine being betrayed to death, to know that not only were you not guilty, but you were the WAY, to have that knowledge, to know intimately the thoughts and battle of someone else's mind and allow them to still make the choice -- to let them choose wrong -- must have been a pain more excruciating than anything he had faced at that point. And yet, he still loved Judas. With full knowledge of what he would do, he still washed his feet. Could I choose to love that completely?This is what I know: Christ's love calls me to offer others the same. Christ's forgiveness calls me to offer others the same. Christ's humanity allows me the freedom to know that what I am called to do, he not only knows, he has experienced and chosen to do. I can choose to live in fear, but how would I be used then? Ministering to others involves trust that Christ, as my strength, will not ever, ever let me down as others have. Will not ever, ever fail me. Will not ever betray, ever hurt, ever keep a list against. I can stand in that strength and trust, not others, but Him and in that strength, raise others up.
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