Wednesday, September 14, 2011

Lagging, but learning…

Oh dear, it’s Wednesday and I have neglected to post since Saturday!!  I’m just lagging..plain and simple.  Even my walk this morning was lacking it’s “power.”  And well, the recipes haven’t been too enthusiastic either. 
But there is no time to “lag” anymore because we’ve got Math, Language Arts, History, Geography, Art, and Health on the menu for today…we better get hoppin’!  

While learning addition facts, map skills, and all about Ancient Mesopotamia has been interesting and somewhat engaging, we are having the most fun with Health this year.  I found these two treasures to help our family learn more about the benefits of eating healthy and staying fit, while at the same time having fun together…. “Why Shouldn’t I Eat Junk Food? and “Why Should I bother to Keep Fit?”
So far we’ve…
Created a “Healthy Eating” book
Learned what junk food is and what we should eat instead

Today we’ll learn…
What makes us eat junk food
And all about food additives

My little princesses (and even the hubs) are becoming more involved when it comes to preparing meals and our grocery shopping list (sometimes I wish a little less involved when it comes to pulling things off the shelves)!  

I love that they are learning what their bodies need to be healthy…foods that are whole, fresh and full of nutrients as opposed to that which is processed.  

I love that they are curious to read labels and discover ingredients that may or may not be so good for their bodies.

I love that we get to do this together as a family!

With that said, I leave you with these two recipes today…
Minestrone Soup
2Tbsp olive oil
I onion, chopped
3 garlic cloves, passed through a garlic press
2 carrots, chopped
2 small zucchini, chopped
1 yellow squash, chopped
3 roma tomatoes, chopped
2 cups kale, chopped
1 cup red beans or beans of choice (I used organic kidney beans)
1 cup brown rice (or whole wheat) pasta, uncooked
3 cups water
4 cups low-sodium vegetable broth
1 tsp dried oregano
1 tsp dried parsley
1 tsp dried basil
salt and pepper to taste
**optional add-in: 1lb nitrate-free italian sausage, cooked (I added this for the hubs!)
In a large stock pot heat olive oil over medium heat.  Add in onions and garlic and cook until transparent.  Add in the zucchini, squash, and carrots and cook for another 7-10 minutes or until tender.
Add in the water, vegetable broth, beans, tomatoes, kale, and seasonings.  Bring to a boil and then lower the heat.  Simmer for about 25-30 minutes over low heat.  Add in the pasta and optional sausage during the last 10 minutes of cooking.  Use salt and pepper to taste.  Serve warm!

DSCN0604 Gluten free, Sugar free Apple Cinnamon Scones
Yields 6 scones
1 cup brown rice flour
1/2 cup sweet rice flour
1/2 cup almond meal
1/4 cup potato starch
2 1/4 tsp baking powder
1/4 tsp xanthum gum
1/4 tsp sea salt
4 Tbsp Earth Balance butter (or unsalted regular butter), diced
2 large eggs
1 Tbsp agave (or stevia extract)
1/3 cup coconut milk + 2 Tbsp for a wash on top of the scones(or other non-dairy milk)
1 Tbsp fresh squeezed lemon juice
1 tsp cinnamon
3/4 cup chopped & peeled apples

Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.
In a small bowl combine the coconut milk and lemon juice.  Set aside.
Sift together the flours, potato starch, almond meal, baking powder, xanthum gum, salt, and cinnamon.  Whisk until the mixture is well combined.  Sprinkle diced butter over flour mixture and use two knives or a pastry cutter to cut the butter into the flour until a coarse meal has formed. 
Lightly beat eggs and pour onto dry ingredients.  Add in coconut milk mixture and agave.  Use a fork to incorporate the liquid ingredients into the dry.  When the batter is nearly combined fold in the apples.  The dough should be soft, but not wet and sticky.
Gather up the dough and transfer it to the baking sheet.  Form a disk with the dough about 6 inches wide and 1/2 inch thick.  Cut dough into 6 triangles and separate with a spatula.  Brush each scone lightly with a little coconut milk.
Bake for 18-20 minutes or until scones are lightly browned.  Cool on a baking rack.  They are best eaten the day they are made!

Nourishing Thought for Today:
Do you read food labels?

If you do, what do you look for when you read the labels?


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