Take It Slow....

...change does not happen overnight.  I could be talking about anything, right?

Recently as I was getting ready for work (I waitress a couple nights at a great Morrocan restaurant in Madison called Marrakesh) I noticed the various beauty products in our bathroom. It has taken me years to slowly replace the various things we use (and eat) in our house that are chemically harmful. In fact, I am still working on it.

For us it started out with food. That was an easy change, but then I had to start reading labels on our beauty and cleaning products. Once I was pregnant, that is when we got really serious. All the baby, and now toddler, products we use are non-toxic and as safe as they can be. I also replaced our cleaning products so that they were non-toxic. The last thing I am still working on (I am pretty close!) is my own beauty products.

Beauty products are probably the most expensive area to change out. If you already buy expensive make up, hair products, lotion, etc... financially it should be easy. If you live on a Target budget as we do, trading out the store brand for something new can be kind of a sticker shock.

What I have come to realize is, I can only do the best I can. It has taken me years to finally get to the point where I am changing out the things mentioned above. We can not afford to throw everything out in our bathroom (just like we couldn't in our kitchen) and start over. So I buy one new thing at a time. I buy it in the smallest quantity/amount possible in case we don't like it. Then I really pay attention to how long it lasts.

I am always amazed at how long we have certain things! Soap- I buy whatever bar is on sale at our Co-op. Guess what? That $3-$4 bar of soap lasts a whole lot longer then a bar of Dove, and leaves my skin feeling way better. Shampoo and conditioner? I don't know about you, but I find ours lasts for months, and I do shower every day. Same with lotion.  If you are a member of a Co-op, chances are good you can buy these products in bulk, along with your laundry detergent, dish soap and many pantry items.

I am still working on some things, there are a few products I need to switch out yet. But, I am not going to stress out over it, nor am I going to drain our savings to do it quickly. I think it makes more sense to take your time, do a little research and budgeting, and find what works for you (unless you have unlimited income, then get on it! I am not kidding!). Below are just a few ideas, but do your own research. Decide what YOU are comfortable with and what financially works for YOU. You would be surprised at how if you do it gradually, you won't even notice the change in your budget ( if there even is one).

For cleaning supplies:
-You would be amazed what you can do with water and vinegar for general cleaning and baking soda for scrubbing.
-If you would rather buy something, I find the Method brand or Seventh Generation both make some good products. Depending on where you shop, they can be the same price or not that much more then brand name chemical cleaners. I also know people who swear by Shaklee and Norwex products.
-Detergent? I love the Ecos brand! It is about $10 at our Co-op for a 100 wash bottle. Seriously, how much does Tide cost?

Beauty Products: 

This is such a personal area. I found it the most helpful to go to my local Co-op and ask questions. The people in the beauty and health department were so helpful! Going to a store by yourself, say Target, and trying to read labels on all the "natural" products can be so overwhelming. Personally, as I have gotten older, I have started to wear less make-up and use less body lotion. My skin and eyes seem to reject most products. The most recent thing I have given up is mascara. There was a time I wouldn't leave the house without it. Now, if I wear it my eyes burn, itch, turn red. The funny thing is, after not wearing it for months, my eyelashes look longer and darker! Hum......

Food:

You know where I stand by now if you have read my previous posts. Local and organic, local, organic, then conventional. Animal products are the most important things to buy organic (this can also mean buying local meat, dairy and eggs that are raised organically but not certified). Some fruits and vegetables are fine to buy conventionally, especially if they have a thick skin.

Gardening With Kid(s)....

...is hard and fun at the same time.  On one hand I want our daughter to not be afraid of dirt, to love vegetables, and to feel proud to be helping out.

On the other hand, I like to do pretty much everything by myself. I mean everything. I am a multi-tasker who likes to get things done. Our daughter is four, and I HAVE to let her help me. Be it putting away dishes, putting away clothes or gardening, she wants to help. She is also at an age where she needs to have some chores. Gardening can be an area where she can help out and I don't get too impatient (usually). 

Gardening is a great way to involve kids, to teach them responsibility and let them see where their food comes from.  Our daughter helped plant the carrots seen below, she helped pick them (actually, I had to dig them out, then handed them to her, but she felt like she picked them), she helped clean them off and bag them up for our refridgerator. The best part of all is that she was so excited for me to clean off a carrot so she could eat it! I let her pick which one she wanted, we cleaned it off, and she loved it. We also made sure to leave some of the baby carrots for our local bunny (who is not very afraid of us anymore, probably because we have been leaving him treats since he was a baby). I know, I know, why am I feeding the animals I am trying to keep out of the garden? He is just so cute! 

Ok, enough about the bunny. 

If you have kids and plan to garden next year, get them involved from the start! Let them help pick out a vegetable or two as you are planning your garden this winter. Give them a section in the garden that is theirs. Our daughter wanted to grow strawberries in her section this last summer. Though I wanted her to pick something that would produce more, I also wanted her to be excited about what she picked. So strawberries it was!

I know it is the end of the growing season if you live in the midwest, but I wanted to share these thoughts and the picture below of my very happy daughter after our last carrot harvest. I hope it inspires you to think about growing a garden with your little one next year! 

"Dirty Hands!"

Sample Living With Less

Below is a link to an article an old friend posted on Facebook recently. It talks about 7 different ways to sample living with less for a few weeks. There are some great ideas to really reexamine the "things" you have in your life.

Living in a small house has made it a requirement that we really limit what we allow through the doors , otherwise our house would quickly look like an episode of Hoarders (which I have never watched but can only imagine, yuk!).  This article is a good reminder to our family of the things we do well, and the areas that could use improvement (like less toys for our daughter, or getting rid of some of the old toys when new ones come into our house). 

Sample Living with Less

Sick Soup

If you have read my last two posts, you will see this weeks theme. I am not a good sick person. I have never been able to say, "I am sick, but I am not going to let it ruin my day". I want to hide from the world and be in my bed. Like most people while they are sick, I don't have much of an appetite but know I need to eat. That is where my 'Sick Soup' comes in handy.

Back when I was a vegetarian (which feels like forever now, not 6 months ago) I used to make this soup whenever I was feeling sick. I missed the chicken noodle soup of my childhood. At that time I used vegetable stock, but now use homemade chicken stock. This soup is like egg drop soup, with some added carbs. If you are grain free (or doing a Whole30 like me), you can eliminate the rice noodles.

This is the soup I made for breakfast the last two mornings. I used 2 cups of broth and 2 eggs each morning.

Sick Soup

Makes 2 Servings

Ingredients:

4 Cups chicken (or vegetable) broth, preferably homemade

2 Large eggs (or up to 4)

Salt and pepper to taste

Optional: 2 ounces rice vermicelli noodles (found in the Asian section of your grocery store)

Directions:

-Heat up the broth to boiling and add in the rice noodles. 

-Turn the heat down to medium and cook the noodles per package instructions. This should only take 3-5 minutes.

-While the noodles are cooking, whisk the eggs in a separate bowl until completely mixed.

-Once the noodles are soft, slowly pour the eggs into the broth, making sure to slowly stir the eggs into the broth (this will make the eggs stringy instead of big chunks).

-Once all the eggs have been stirred in, turn off the heat, stir a few more times, then serve.

This should make enough for 2 servings. It is super simple, you can make it in a matter of minutes, and it is easy to digest if your tummy is upset!

Below is a link on how to make actual egg drop soup. It contains soy sauce and cornstarch, which I do not use. However, I thought there were some great add in ideas, and also detailed instructions.

http://www.thekitchn.com/how-to-make-egg-drop-soup-cooking-lessons-from-the-kitchn-159379

Catching a Virus (or Allergies?) But Still Starting My Whole30

Yesterday, on what was going to be my first day of my Whole30, I woke up feeling sick.  I sat in our livingroom for about 5 minutes contemplating not starting. The problem was, I had purposely picked this time frame so I could do it before the holidays started. I knew that if I put it off, I would probably be looking at the new year as the next time I would try.

Then I thought, why would I put it off? I have done a Whole30 before. How would me being sick affect how I ate while sick? Wouldn't eliminating all allergens and stressors to my body actually be better? I don't eat and drink your common "sick" food anyway. There are no saltines (though my husband just asked for some for himself), 7-Up or chicken noodle soup in my house.  Why would I feel the need to buy them? 

I just stocked up on healthy meats, eggs and vegetables for my Whole30. Not to mention the bushel of apples we just picked up at the orchard last weekend. I realized I could make some nice, simple meals that will nourish me while feeling sick. I also already had a stock of frozen chicken and vegetable soup in the freezer. I was set!

My simple lunch of chicken and vegetable soup, turkey roll-ups with spinach and olives, an apple and plenty of water!

Tonight we will be having chicken that I threw in the crockpot along with vegetables, then off to bed! Overnight in the crockpot I will make bone broth to replenish what I am using, it sure comes in handy while sick!

Below is a link to a post on the Whole9 website about how to feed a cold. I found it helpful.

Feeding a Cold

Meat Hoarding or Whole30 Part Two

Life has been crazy lately ( like it is for most people). My stress levels have been skyrocketing. About two weeks ago I realized I have not been taking as good of care of myself as I should be.

Starting today I will be starting another Whole30.  I need to kick the couple of bad habits that have been creeping back into my life ( coffee in the afternoon, chocolate while Marie is "napping", ciders on a bad OR good day, etc...). The nice thing is that this time around it will be easy. I know what to buy and not to buy, I have most things I need in my pantry or freezer already, and withdrawal symptoms should not be too bad as I have been eating pretty healthy 90% of the time. 

This morning I am starting the day with my favorite Sweet Potato Hash with Pecans and some fried eggs. I have some homemade chicken soup defrosting as I feel a cold coming on, and we will eat leftover brats with vegetables for dinner. I will be defrosting a chicken to throw into the crockpot tomorrow, and viola!, I have protein for a couple meals and more soup broth. Wednesday I will be receiving our vegetable share from our CSA and we will be set for vegetables. Easy peasy!

While preparing for my next Whole30, I made a list of all the protein we had in our house. I was amazed at how much meat I found in our two freezers! There are even 2 pounds of hamburger in our chest freezer, but I didn't count that because I don't eat it. Hi, my name is Kari, and I am a meat hoarder.

No one stole our food, I am just preparing the refrigerator for fresh vegetables, fruit and meat defrosting!

Feel Confident Buying Fish and Seafood

Before I started eating meat again, I did eat fish and seafood occasionally. So, technically I was a pescatarian, not a vegetarian. I did not eat fish and seafood often however because I was never great at cooking it ( who wants to ruin $20+ of expensive fish) and I also was confused about what kind and where to but it. Below is a great link to Seafood Watch. It is easy to use, you just put in the fish or seafood you want to use and it tells you your best options. You can easily go to their website while shopping and feel confident about what you are buying.

http://www.seafoodwatch.org

October Vegetables in Wisconsin

As the first frosts are nearing, it makes me happy to still be receiving such a bounty from our CSA Crossroads Community Farm! 

Though summer is officially over, our CSA (community supported agriculture) provides us with vegetables for about 11 months out of the year. That's right, all the way through winter and into spring! 

To contribute to our family income, one of the things I have been doing for the last three years is doing a sitter-share where I watch the farm owners little girls in exchange for vegetables (yes, I get paid in vegetables). The bonus, our daughter comes with and has a play date. This winter as the growing season ends, I will continue to do the sitter share in exchange for storage vegetables. Imagine, eating locally all winter!

If you live in the Madison, Wisconsin area and have thought of joining a CSA, check out Crossroads Community Farm. They offer summer share and winter share options. They also sell their produce at Willy Street Co-op, the west side market in Madison and various area restaurants. If you don't live in the Madison area, you can still check out their link to learn more about what a CSA is. 

If you eat vegetables (and I hope you do) there are all kinds of CSA options springing up in every state. There are also fruit, meat, egg, bread and cheese options too in many areas. I can not say enough about the awesomeness of the CSA system! So even if you live in an area where there will be 5 feet of snow soon, don't give up on the local veggies yet.  Also, be it this winter or next spring, think about joining a CSA!

Waffle Iron Hash Browns

All I can say to this is,"yes please".

What a great way to use the waffle iron I had to have when I was pregnant with our daughter!

http://www.seriouseats.com/recipes/2014/10/waffle-iron-hash-browns-potato-recipe.html

How to Peel, Cut, Core and Dice from The Kitchn

Here are some great tips from The Kitchn website. There are a couple that I definitely did not know!

How to Peel, Cut, Core and Dice

Gluten Free Banana Bread or Muffins

I have learned over the years that trying to make a healthier version of our favorite treats does not usually work. There is a reason dessert is called dessert. It is a treat to be eaten occasionally and should taste delicious (otherwise, why bother eating it?). As I avoid eating foods containing gluten, I have stopped making a lot of our favorite desserts. As I don't have a sweet tooth (too often) I don't feel the need to "paleofy" desserts either.

My daughter keeps asking for banana bread however. I will also admit that I have been missing it. So, I decided to make it using Namaste Foods Gluten Free Perfect Flour Blend. This flour is gluten free, and also free of other common allergens such as dairy, nuts and peanuts. A friend recommended this flour to me as an acceptable replacement for wheat flour. I have used it in a few other baked goods and found it to be pretty good. I will admit it does have a different mouth feel as you are eating it, but I am the only one that seems to notice that in our family. When you bake with it you replace traditional flour cup for cup, which is nice. Things baked with it also bake up and brown nicely. 

The recipe I used to use for banana bread comes from the red and white checked Better Homes and Gardens cookbook. I have modified it slightly. By all means, if you are not following a gluten free lifestyle and are now craving banana bread, make it with real flour. Though I do not care to bake usually, I do love this recipe! 

Banana Bread (or muffins or cake)

Makes (1) 9x5x3 loaf, or (12) regular sized muffins, or (24) mini-muffins

Ingredients:

2 Cups gluten free flour 

1-1/2 Teaspoons baking powder

1/2 Teaspoon baking soda

1/2 Teaspoon cinnamon

1 Teaspoon vanilla extract

2 Beaten eggs

5 Medium mashed bananas (I love to freeze bananas in their peels when they are over ripe, then defrost them in a bowl and use the banana and liquid in banana bread, it tastes sweeter)

1 Cup sugar

1/2 Cup melted butter or ghee (equals one stick)

1/4 Teaspoon salt

Optional: 1/4 cup chopped walnuts or mini chocolate chips

Directions:

-Preheat oven to 350 degrees, grease chosen pans.

-Mix flour, baking powder, baking soda, cinnamon and salt in a large bowl.

-In a separate bowl mix eggs, bananas, sugar, melted butter and vanilla.

-Add wet ingredients into dry ingredients.

-Mix until moistened, it will still be a bit lumpy.

-Fold in optional nuts and/or chocolate chips.

-Pour into pan(s).

-Bake until a toothpick or metal cake tester (seen below on plate by mini-muffins) comes out clean. Banana bread will take about 55-60 minutes, regular muffins about 30 minutes, mini-muffins about 20 minutes. I always like to check about 5 minutes before the suggested time as different ovens vary in true temperature. 

-Cool in the pan(s) for 10 minutes on a wire rack. Remove and cool completely on rack. 

-The original recipe suggests wrapping and storing overnight before eating. In our house that does not happen, however, I do suggest doubling the recipe and freezing some of the bread or muffins. They defrost nicely and are great to have around when you need to bring something to a get-together. 

One recipe also equals (1) pumpkin shaped cake, (15) mini-muffins and one happy daughter!

14 Absolutely Free Ways to Improve Your Cooking from The Kitchn Website

Here are some great tips from The Kitchn website (yes, I spelled that correctly). As a family on a budget (as most families are) these are good ideas to get the most out of your cooking experience.

14 Absolutely Free Ways to Improve Your Cooking 

Disaster Aster

Disaster Aster- this is what an old acquaintance of ours used to call the lovely purple Asters in the fall. Anyone who has them in their yard knows how they can get very tall and spread (hence the nickname). What many people probably don't know is that they are a very important pollinator in the fall. It is one of the few plants that flower at this time of the year. 

Below is a link to a nice article about this beautiful plant:

Great Design Plant: Symphyotrichum Novae-Angliae Ushers in Fall

Here are a couple of photos from my garden this fall:

Zinnias and Russian Sage provide a lovely spot for the pollinators in the fall.

Marigolds attract the pollinators to other plants. I have these planted in my vegetable garden and near my Zinnias.

I love seeing all the happy bees and butterflies in my garden all season long! 

How to Shop for High Quality Whole Foods

Below is a link to a great article written by the founders of the Whole9. Even if you do not follow a paleo lifestyle, it is a great resource on how to shop for high quality whole foods on a budget. 

How to Shop for High Quality Whole Foods

Bacon and Kale, Kale and Bacon (and Eggs)

Most people are either kale haters or lovers. I lean towards really liking it, but admittedly more for the health factor. This recipe tastes delicious if you have some bacon fat to cook the kale in, but your cooking fat of choice would also work. I call it bacon and kale, kale and bacon because I start with bacon fat to cook the onions and greens in, then add chopped up bacon after the greens have cooked down. I highly suggest the optional sprinkle of garlic salt and red pepper flakes! I like to make this for myself so that I have leftovers the next morning (it is great to make the day before a crazy day when you won't have time to make breakfast). It does serve 2 if you have another kale lover in your family!

Ingredients:

1 Small onion, chopped

1 Bunch kale, ribs removed and chopped

3-4 cooked bacon slices, chopped

4 Large eggs

2 Tablespoons cooking fat of choice(bacon fat is the tastiest!)

1 Tablespoon of extra virgin olive oil

Optional: garlic salt and pepper flakes

Directions:

Note: if you would prefer, you could cook the bacon right before making this dish, and use the bacon fat that is left in the pan. I always make a full package of bacon in the oven and save the grease and portion out the bacon for a few meals, like this one.

-Melt 1 tablespoon cooking fat over medium heat, then add onions.

-Cook onions for 5 minutes or until softened.

-Start adding the kale in bunches. Add some in, mix it around so that it gets coated in the fat and onions, keep adding more kale after each batch has cooked down. As you are cooking the kale down, this is the time to add the 1 tablespoon of olive oil and optional garlic salt and red pepper flakes. 

-This process will take about 10 minutes.

- Cook for another 5-10 minutes (depending on how you like your kale cooked, I like mine to start browning), then push to one side and add chopped bacon to the pan.

-Once the cooked bacon has crisped up to your liking, mix it all together. 

-Push the kale mixture to the edges of the pan and melt the last tablespoon of cooking fat in the center.

-Crack the 4 eggs into the center. Cook the eggs to your liking. I like mine over hard, so I flip them and cook them until the yolks are no longer runny.

Freshly cracked eggs.

Eggs cooked over hard, just the way I like them!