Wednesday, December 10, 2014

a lucky #3 for the 52 new foods favorites campaign


i can't believe it!

three of my lovely gumption recipes have been chosen in the 52 new foods "favorites campaign"!

click on the link below and it will take you to the voting page where you can select 4 of your favorites and be entered for a chance to win a free 52 new foods cookbook!

vote here for your favorites: crab salad with avocado + breakfast cookies + homemade ranch

i'd be tickled pink and thank you if you end up voting for ME or any other of the food ambassadors who have been chosen in this talented group of bloggers:  terri salminen (netherlands), susan ng (canada), julie kimball cockburn (oregon), mardi michaels (canada), amy baker wambold (arizona).  i linked you to all of their wonderful cooking blogs... these girls blow my mind.

and just in case you missed it, click the picture below to link back to the full #52newfoods inspired post with my first 10 recipes (my lucky 3 included).  


no go vote and win yourself a sweet new cookbook... i'm sending you lots of good luck.

x+o=L



ps

it makes me crazy when i run out of egg mix for my french toast:






Thursday, December 4, 2014

santa's got a sweet spot for mamacita's holiday G-hoppers





watch me now - to the mullies with holiday G-hoppers on youtube

the kids and i cooked (or should i say mixed?) this craziness up together this past sunday, november 30. i finished editing the video on tuesday, december 2nd, our lovely 14 year wedding anniversary. 

it's a special video because of the sweet timing + it truly captures the energy, the fun and the unpredictable adventures we're having cooking together in the kitchen. this recipe was developed with gumption (no recipe to lead the way, just concepts i have learned over the last 2+ years of clean food experimenting). i'm so very proud of it.

enjoy and make this recipe stat... cuz eating these g-hoppers will surely hit your sweet spot.

~~~~~~~

it came upon a midnight clear...

when lindsey (santa's mamacita) took on the 52 new foods no-bake holiday cookie challenge, she immediately knew what delicious dessert concept she wanted to tweak.

she loved two types of ice cream: mint chocolate chip and pistachio.

her favorite birthday + college dessert = grasshopper pie (the house dessert at her northwestern KKG fraternity house).

mamacita's first idea was an ice cream xmas tree cookie. she envisioned rolling out the cacao dough, stamping out xmas trees, topping them with the holiday green ice cream and garnishing them with crushed dye-free candy cane... pretty and festive yummies. however, the xmas trees and icing seemed a bit tedious and not so easy peasy.

like a bolt of lighting, a glorious idea came to life: "what about mini grasshopper pies!?" alas, lindsey couldn't find dye-free candy cane, so, with santa's nice 52 new foods list in her head, she thought, "but of course!  i'll yank some gorgeous pomegranate seeds out from their fridgy-bed!" 

away to the kitchen, mamacita flew like a flash, donned her red apron and gathered her reindeer & stash. she sprang to her food processor, to her team gave a whistle, and away they all flew like the down of a thistle.

merry christmas to all (you filthy animals) and to all a good night!

to the mullies with holiday g-hoppers 
inspired by 52 new foods: avocados, pomegranates & raw cacao

raw cacao crust:
2 c raw almonds (soaked overnight, rinsed and drained)
2 c raw cashews (soaked overnight, rinsed and drained)
(click here to find out why i like to soak my nuts)
1.5 c organic raw cacao powder
12 pitted medjool dates (for the 12 days of christmas of course)
1 tsp vanilla extract
1/2 c sun dried goji berries (soaked in water for 10 minutes to soften. rinse and drain)
1/2 c almond butter
1 tsp sea salt

raw g-hopper ice cream:
4 organic avocados
2 c organic coconut butter (i found my jar at AWH)
4 tsp pure mint extract
2 tsp vanilla
12 T (3/4 c) pure maple syrup or coconut nectar
large handful of fresh mint leaves (stems discarded)
pinch of sea salt

note #1: the raw cacao crust recipe is enough to fill either 2 full pans of mini g-hoppers or 1 pan of mini's and a pie crust. i made a french silk ice cream pie with it (we haven't taste tested yet, so i'll get back to you on that classic filling!) i have doubled the avocado recipe (the video shows us making a single batch as i.had.no.idea what the final product amount would be!) i figure with the holidays, you need the double batch amount! if not, just cut both of these recipes in half. 

note #2: not a fan of mint? well, i gotcha bunny! omit the mint leaves + extract and process in pistachios. play with your nut amount! i would start with a 1/2-1 cup and taste test from there. no need for salt probably either, as pistachios are salty indeed. also, i would also use a vitamix (or any powerful blender) if you would like it smooth vs chunky.

using a large bowled food processor, process the nuts together until you have a small, uniform mince. add in all ingredients and process until smooth and thick play-dough like consistency.  your kids will have a ball with naming this concoction...

clean the food processor.  add in all of the ice cream ingredients and process until smooth.  

assembly: using a 1 inch ice cream scooper, place balls of pie crust into each cup.  cover your finger with a plastic baggie and press to form a mini pie mould. (super funny stuff to do... i have such potty humor... and let's face it, kids think this is absolutely gross-hilarious!) clean your ice cream scooper (aka pooper scooper) and scoop out your g-hopper ice cream into each cacao cup.  smooth tops with a butter knife or spatula and garnish with crushed pistachios, pomegranates, crushed dye free red/white peppermint candy, mini chocolate chips... so many festive options!!! be creative!!!

FREEZE OVERNIGHT!!!!!!!  




~~~~~~~

i hope this post and the many other #52newfoods simple recipes this holiday season inspire you to get cooking just one day a week with your kids - the lovely & manageable premise of the 52 new foods challenge cookbook

the mullies kitchen = my training room and we're adding more weight every week!

note to self: don't fret or give up when those kitchen performance "plateaus" hit... it takes a bit for that new muscle memory to take hold (believe me, i know).

go food revolution + team 52 new foods = december's blog of the month!!!!!

happy happy no-bake holiday partying with your kids!

to the mullies we go...

xoxoL



ps

special props to my dear friend jenn who lovingly came up with "holiday hopper" and i added in the g (is for grasshopper) spot. silly, creative, foodie friends are the best.  love + thank you jenn!!


pps

a lot of peeps have been asking me who puts together these lovely videos.  i do.  just me and my iphone with just shy of 3 GB's of memory:)  here's the challenging part: i unfortunately only have a 16 GM phone (i can't even get the new apple update at this point) and i have to delete all pics and videos off my phone to have space for a new video undertaking.  so i know i can shoot about 1.5 GM's of photos and video before i begin editing through imovie (or else i don't have enough space to save the finished product to my phone and upload!)  aahhhhhhhhh!  needlesstosay, i have developed quite an easy process:  shoot what i'm doing in the moment = exactly how cooking with kids shakes out = thumbs ups + thumbs downs + endless comedy + love + a family cooking legacy + fun.

Wednesday, December 3, 2014

Thanksgiving 2014 in pictures



i'm feeling lazy... must be all the food still digesting...

a have few words and lots of pics of our wonderful family thanksgiving.  above is the fun flipagram and below are my favorite pics in chronological order from thanksgiving eve morning to the main event.

...tomorrow comes a very special no bake holiday cookie recipe inspired by the 52 new foods cookbook... you're gonna l.o.v.e. it:)


xoxoL

















Tuesday, December 2, 2014

food nerd alert - a summer repost

nerd alert.  put your pocket protectors on.

just now, robyn o'brien posted this article on facebook and i decided to find and repost this blurb i buried in an early summer post and bring it to life again. as it's the passion behind the cooking love that's driving and compelling me forward everyday and i'm ecstatic to see more articles coming out on this subject.

"what would you do if you weren't afraid?"

it's catching on... the waterfall is spreading...  can you hear it roar?

***

I started this blog with a question:  Will this family food change help improve Abbie's symptoms and avoid an ADHD diagnosis with subsequent medication?  I'm signing off this Summer with my theory on why our family food change helped Abbie shed the ADHD and sensory processing symptoms. Was it the reduction in refined sugar?  The elimination of artificial color and preservatives?  The removal of gluten?  Or was it something else that connected these elements?  Today I'm going to talk about GUTS and connect some dots.

Here we go...

Antibiotics (ABX)
The effects of ABX on our gut bacteria are known by most of us.  Use them too often and they kill off the good AND bad guys in our guts; Think Vietnam agent orange carpet bombing.  Throughout our lives (starting in the womb), we get numerous, sometimes unnecessary (sometimes life saving) doses of ABX.  In addition, our factory farmed animal meat is loaded with it.  ABX make animals big and fat fast and they help animals survive the unnatural conditions of crowded factory farm barns.  How much ABX is left in the meat when we eat it?  More than we think.

Filtering the GMO debate
GMOs have really come into the limelight over the past two years.  I certainly had no idea about them when I started looking into our food.  One must separate genetically engineered organisms (GEOs) and genetically modified organisms (GMOs) first so that we can talk about our guts.  Think of what humans do in GEO's as forced plant sex... we've been doing it by hand in fields and in laboratories for centuries.  On the other hand, GMO's are created when scientists splice a class of herbicides such as glyphosate (the active ingredient in the popular weed killer "Roundup") with the plant seed's own DNA so that every cell of the plant gives off the neurotoxin.  These crops are classified as systemic neoniconitoids (SN-GMOs) and were approved in the glorious 1980's.  Because they are cheap, these crops overwhelm the ingredient lists of our processed food and new research is showing these crops have put the world food supply at risk.  But how could they have been approved in the first place?!  Here's what happened: These herbicides cause a fatal neurological pathway disruption (the shikimate pathway) in plant and bacteria cells which kills them.  This pathway does not even exist in our human cells so it was deemed safe back in the 80's because industry scientists and the FDA were not paying attention to the bacteria in our guts.  Like the tobacco industry, SN-GMO safety has been determined by its own GMO seed industry research, not by independent research = big red flag.  Also, their testing trial length is 90 days = not an appropriate length for human safety standards.

Are you still with me?:)

Enter in the science of Microbiology and the Human Microbiome Project.
Since the 1980s, we have learned much about the microorganisms that inhabit our bodies.  To this day, we have only scraped the surface on the association between our gut bacteria in both healthy and diseased individuals.  Here's the nitty gritty (and read more in this book): Our gut bacteria outnumber our human cells 10-1 in our digestive track.  The loss or weakening of our gut bacteria lining in our intestines = Dysbiosis or "leaky gut syndrome".  Food proteins can then sneak into the blood and these foreign proteins stimulate an immune response in our body = food sensitivities & allergies.  In addition to digestion, we are learning that gut bacteria handles mood regulation, neurotransmitter production (the ADHD brain?) and immune function.  The gut-brain relationship is a glorious new scientific frontier.  Bottom line: Bacteria = the building blocks of earthly life.  Bees, farm animals and humans all have gut bacteria and these little buggers keep us alive.

Connecting Roundup,  SN-GMOs and ABX
Common non-SN-GMO crops such as wheat and sugar are doused with Roundup to kill the crop and hasten the harvest.  Remember that Oregon Farmer who discovered illegal SN-GMO wheat in his fields a few years back? (Monsanto had planted and tested SN-GMO wheat in OR, but alas it was never approved by the FDA).  Imagine the farmer's shock when he sprayed his crop with Roundup and the wheat didn't die... So, not only do we have Roundup and other harmful herbicides INSIDE the DNA of our food protein, but we also have it sprayed all over the OUTSIDE of super common conventional food crops + we may not be able to STOP this crap from spreading in the wild. Yum.  The combination of toxic herbicide load, SN-GMO foreign food proteins and ABX overuse is altering and wiping out our gut bacteria which is leading to a wide range of unintended physical and mental health issues, unique to each person's own DNA.

Our food change worked.  Eating and cooking with real food (and choosing cleaner, organically processed food) helped repair Abbie's guts... all of our guts.   We will continue to avoid fake foods - artificial color and preservatives, SN-GMOs and heavily herbicide ridden foods like the dirty dozen, wheat and refined sugar.  Abbie has food sensitivities to these foods which was causing her symptoms.  We do cheat and symptoms come back, though never as severe.  Turns out we all feel better when we eat clean, and we're certainly slimmer (Me, Chris and my parents have lost a grand total of 75+ pounds with no "dieting").  It's the key to our continued, imperfect success and it's the common thread connecting all of the amazing health success stories I read about every day.  Each of our food maps look different and I'm hoping to give my Abbie, Mac and Tommy a foodie pen so they can write without me someday.  

So where do we go from here?

Spread the word birds: Russia just completely banned GMOs.  And Europe has always either labeled them or banned them (Europe also puts labels on food with artificial color explaining it causes hyperactivity in children).  Americans are unknowingly stuffing our faces with SN-GMOs & fake food because we have no labeling laws and we innocently trust our pisspoor FDA regulated food industry standards.  Read about how the famous Seralini Study has been republished after three rounds of rigorous scientific peer review (after being retracted by an editor who was a former Monsanto employee).  I hope we continue to reach out and hold the hands with the rest of the gathering world on GMOs and labeling laws.  You know what they say, "open hands are hard to hold on to anyway"...  I super hate the ending of Titanic.

I hope you enjoyed and were able to follow my somewhat simple, geeky synopsis.  We have a light on the path that is much brighter than when I started two years ago.  I'm so glad I didn't wait to try cleaning up our food and I'm here to cheer you on.  

Go balls out for real food with me.  You.have.nothing.to.lose.

Don't let the torch go out.  Find your inner nerd.  Read and google about how to achieve strong, stellar gut... 

Find your inner athlete and start practicing in the kitchen.  Don't give up on your meal planning and bring your kids along on some fun cooking runs...  

Become a Food Patriot and start changing the marketplace with every purchase towards food companies you can trust.  YOU make a difference no matter how small a change you are making...  

Join our Food Revolution and help Jamie Oliver, me and the other 1000+ global Food Ambassadors get compulsory food education back into our schools... 

Come on America, let's have a big Food Day together and make our mark on the world as the generation who turned this mother ship around.

***

Tuesday, November 25, 2014

mr big's food diary #2 - real food at work


***

Food Diary Two

So it has been a few weeks since my last confessional er um I mean update in my food change. 

I have certainly made great strides in my daily food change when I would typically have a few Coke a day and eat what some people (yes you Lindsey) would call the devils food. 

Over the past few weeks I have managed to cut down, not completely, but cut down my Coke consumption. You know, some people have their morning coffee ...

On the food front I have made the best strides as I have all but eliminated gluten (aka bread) from my typical lunch options. This has been surprisingly difficult as I have realized that 70% of what I was eating was some form of bread. Donuts, bagels, cereal for breakfast and then lunch was a combo of sub sandwiches, pizza or burgers with bun. 

What has assisted most has been to simply not visit the lunch spots with menus that will tempt me to the dark side. So rather than the Potbelly, Jimmy John, Portillos, Chick Filet, etc, I am now frequenting Chipotle or Jason Deli. Both if these spots have gluten-free breads for the sandwiches and they don't have the dreadful but always delicious french fries. 

This week I have been traveling every day which means eating out for EVERY meal.  Fortunately I've been traveling to BBQ land in Kansas and Missouri so my go to meal has been meat and veggies. I swear - I have been ordering veggies every night at dinner.  In future I'll make sure to take Lindsey-esque photos of this. 

So the food change is real. It has not been 100% but it has been a huge adjustment that I am looking forward to continuing.

***


ahhhhhhhh i love you babe!  ...even though you beat me by 1.5 points last night in our fantasty football game.  i think you cheated. 

and i SWEAR, i do not call it "devil's food"!!!!!

hahahahahahahahaha.... i like to be naughty with food too;)

i am so happy he's home! 

xoxoL&C



ps 

why are we cutting back on wheat?  nerd out with me and read this lovely article: glyphosate and wheat

Sunday, November 23, 2014

a wholesome threesome for turkey day






bow ties + moto jackets = dakotah's sweet style


do you have your recipes all set for thanksgiving?

here is the lovely threesome i cooked up this weekend while talking, sharing tips and giving away recipes to my community. THIS is officially my favorite new weekend activity!

dakota's farmer's market = home of the lake county food patriot = townsfolk who are voting for local, good food sources with every dollar they spend.

i.love.it.

whether you are ready or not for turkey day, these recipes will surely rock your hungry mouth and save you time.  i heart recipes that you DUMP into a pot or processor and it does the work for you.

it's like one stop shopping.

a turkey day (any day) raw stuffing 
serve as a side dish, spoon over turkey, plop it on mashed potatoes or spoon into endive cups (choose any green leaf can work as a wrap) or make spring/eggrolls!  YUM.

1 c soaked raw almonds (soaked overnight in water and drained)
2 c soaked raw pecans (soaked overnight in water and drained)
1 c organic carrots diced
1 c organic cremini mushrooms sliced (optional)
1/2 c organic onion diced
1 c organic celery diced
1 organic apple or pear
2 cloves garlic minced
1/2 c raisins or 3-4 pitted medjool dates chopped (optional)
5 sprigs fresh rosemary leaved(stems discarded) finely minced
small handful of fresh parsley leaves and stems minced
2-3 sprigs fresh oregano leaves (stems discarded) minced
10 sprigs fresh thyme leaves (stems discarded) minced
8-10 fresh sage leaves minced (stems discarded)
1/4 tsp tumeric
1 T extra virgin olive oil
1 tsp truffle oil
3-4 T of organic vegetable stock
juice from one lemon
sea salt and pepper to taste

DUMP everything into a food processor and pulse into a nice even chop. no processor?  dice, chop, mince and mix everything up yourself into a large bowl (it'll just take you longer).

the best cranberry relish evah (make it ahead!)
inspired by jamie oliver

1 bag fresh cranberries
1/2 c coconut sugar/nectar/honey (whatever sugar floats your boat)
1 organic apple peeled & diced
1 organic pear peeled & diced (optional)
1 organic orange (zest & juice)
1 tsp fresh grated ginger 
1 cinnamon stick
a pinch of nutmeg
a pinch of ground cloves
1.5 c white wine (i used kim crawford's savignion blanc) i usually use port but this works so well too!!!!

DUMP everything into a large saucepan and bring to a boil over medium high heat.  stir & cook to dissolve sugar.  once the cranberries begin to burst (about 5 minutes) bring the heat down to a simmer and continue stirring until the liquids reduce (about 10-15 minutes).  let cool before serving or before covering and freezing.  (thaw overnight in your fridge to serve)  cranberry relish makes a lovely housewarming gift in a cute mason jar!

a pomegranate + apple + mango salsa (raw) or chutney (cooked)
inspired by realfoodwholelife's 52 new foods recipe

1-2 pomegranates, seeds removed (approx 1 cup). 
1 organic honey crisp apple diced
1/2 organic pear diced
1 c mango (thawed from frozen or fresh)
1/4 of a red or white onion diced
1 carton of grape tomatoes 
juice from two lemons or limes (either will work great)
1 T coconut nectar or honey or brown rice syrup or maple syrup 
1/2 tsp cinnamon
1 tsp salt
(1.5 c white wine - for making chutney)

first, marinate the onion in lemon/lime juice for 20 min to an hour at the bottom of the food processor or blender then DUMP everything else into the bowl and pulse to desired chunky-ness.  serve with organic tortilla chips. to make it a chutney: place all ingredients + white wine and cook it down low and slow until you get your desired consistency. i like to divide this recipe amount in half: keep one portion a salsa and make the other half into a chutney. no processor?  dice it all up and mix!

it's sheer heaven on top of your favorite piece of meat OR sweet potato latkes! some girlfriends and i ate them so fast the other night i didn't have time to take a pic!  here they are staying warm in the oven:


simple sweet potato latkes

organic virgin coconut oil
4-5 organic sweet potatoes (peeled & grated - i use my food processor!)
1/2 an onion chopped or sliced super fine
3 organic, pastured eggs
some cinnamon shakes (about a tsp maybe?)
a healthy pinch of sea salt
fresh ground pepper

combine all ingredients in a large bowl. heat a large pan (cast iron works great) on med heat and melt 2 T coconut oil. spoon patties onto the pan. cook 3-6 min per side and flatten with spatula.  season with s&p.


now go eat this lovely food with your family & friends, sip limoncello and find those lucky pennies!! 

happy happiest thanksgiving to all my gobblers!!

to the mullies we go...

xoxoL


ps

i'll be back at dakotah's farmer's market dec 13th to cook up a lovely risotto with the cheese peddler + a dairy free risotto too!! my santa apron is just itching to come out and play!  







Thursday, November 20, 2014

N is for noodles - a chicken (or turkey) noodle soup


i made this pot of loveliness on tuesday for my kids and wonderful babysitting-in-laws.  i had pitching lessons so they got to be with the kids with chris out and about.  i even prepped some manchego grilled cheese sandwiches:)

how did it go?  well, mary and larry LOVED both the soup and sandwiches.  the kids politely declined my soup and gobbled up all the grilled cheese. 

ingrates.

i reheated the soup for next day leftovers and gave all three of them a nice large bowl with calm, simple instructions: if they wanted any of the organic potato chips i had to share, they would have to eat the entire (freaking) bowl.

they licked their bowls clean.  mac and abbie even complimented my soup.  they also tried to leave some vege in the bowl... 

"i'm done!"

"no.you're.not."

my shady food blackmail tactic worked.  and boy do i.love.my.chips.


to the mullies with chicken noodle soup 

2 T coconut or extra virgin olive oil
6 organic rainbow chard ribs chopped (i reserve them when i make sautéed greens or smoothies! kale - hello 52 new foods challenge! - or celery works well here too).
1/2 organic red onion
4 small organic carrots
2 cloves of garlic
pinch of dried thyme
sage salt
2 qts organic vege stock
1 tsp organic chicken bouillon (optional)
1 soup bowl full of organic frozen peas
1 soup bowl full of gluten free pasta (i love the tinkyada brand)
2 handfuls of shredded organic chicken or turkey (hello leftovers from earlier in the week)

heat oil in a large stockpot over med-low heat.  add chopped chard ribs, onion, carrots, garlic, thyme, sage salt & pepper.  stir, sauté and cover low and slow until onions are translucent and just beginning to caramelize (20-30 min).  dump stock + bouillon and bring to a boil.  reduce heat, throw chicken in, cover and simmer for a short or long bit.  when you are 15-20 min from serving, bring heat back up and add peas and gluten free pasta.  season to taste.  the noodles and chicken will continue to break down with every leftover reheat... it just gets better and better.

from start to finish, you could totally make this soup fast, in 30-40 minutes.  however, i think the deliciousness factor went up 10 fold because i took my time with it.  i slow cooked the soffritto, simmered the stock, vege and chicken for a while (probably over an hour!), and then had it for two days of leftovers. the chard adds depth that celery can only wish it had!

when i got home, the noodles had blown up big sitting and cooling in the pot... i think that's my favorite part.  I had my last bowl yesterday for lunch and it was so tasty and thick and wonderful and oh I miss it in my fridge so much already.  

warm your little hearts up!  i think i'll be making it again with our turkey leftovers as it'll sure pair well with our weekend football fixins.

happy friday you foodie freakos,

xoxoL