Sunday, January 15, 2012

#Mamavation Monday - Why I Cook From Scratch

Hi everyone!

If you know me at all, or read my blog, you probably already know that I choose to make most of our food from scratch. I wish I had time to make everything, but I do what I can.

I too grew up in the 80's when convenience food was king! Hungry Man Dinners, Hamburger Helper and Jiffy Mixes ... along with other pre-made staples made up the majority of our food. Both of my parents worked and we also ate out more than previous generations.

I have always been curious about food. Sometimes the process is magical. Milk can turn into cheese, flour can be turned into my own bread, or pasta and a fresh herb garden can transform dinner from boring to mouth-watering.

My husband is a farmer and grows most of the fruit and vegetables that end up on our table, but what about the rest of our food? Well, we try hard to find local grass fed meats and healthier alternatives for our snacking or starchy sides.

Our we perfect eaters? No, not hardly. But, I think we make some pretty good choices. We are currently working hard to exclude HFCs, added salt or preservatives, and dyes or colors. Making our food from scratch is an investment in our health I think worth the time involved. Cooking and Baking from scratch has some drawbacks... shelf life is shortened (but do we need food that will last till I have great-grandkids?), taste is not always what we are used to (big deal, right? Sometimes it even tastes better), and some colors or textures I just can't achieve in my own kitchen (but, Velveeta just ain't right!) ... those I am willing to live with!

Okay, I don't promise these are all "healthy" recipes... but they are with real ingredients.

Chicken Noodle Soup (from scratch base & noodles)

Butter Crackers (from scratch without the HFCs) - Recipe Coming Soon!

Dry Ranch Seasoning (no HFC's or MSG)

I am curious to hear what Healthy Jasmine has to share with us for Monday's Mamation TV. Come join in the fun.

BLOGGING CARNIVAL: This week’s blogging carnival is sponsored by The Chia CO.
The Chia Co produces Chia in harmony with nature, with environmental guidelines followed rigorously and farming practices applied with long-term sustainability in mind. The Chia Co products are all made from 100% natural Australian Grown Chia seed. Chia products are mild tasting and easy to include in the every day diet as they can be added to any meal. Chia is the richest plant based source of Omega 3, dietary fiber, protein and antioxidants. We refer to Chia as Nature’s Complete Superfood because it is very high in nutrition that is essential for a healthy diet including Omega 3, dietary fiber and protein as well as vitamins, minerals and antioxidants. It contains: 37% Dietary Fiber, 20% Omega 3 ALA, 20% Protein.
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What are your latest healthy food discoveries?

 I am starting back into juicing. My parents went through a "Juice Everything" kick in the 90's which I will not be reliving. No, I am just getting a little more green stuff into my morning drink with a "Mean Green" juice to start my day. Anyone else with a Jack La Lanne juicer notice they suggest putting the fiber from the pulp back into things like meatloaf, meatballs and muffins? Anyone tried it? My biggest concern with the juice is still getting plenty of fiber in my diet.

Mean Green recipe (my version):
1 handful of Kale
2 Celery ribs
1 Granny Smith apple
1 Carrot
1" of Ginger, peeled
1/2 Lemon, peeled

*Disclaimer - This post is sponsored by The Chia Co and I’m writing this to be entered into a giveaway hosted by Mamavation – a community dedicated to obesity prevention & weight loss for women.
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