some people are just not big breakfast eaters (me). half the time i have a small snack (a hard-boiled egg, a slice of pcos bread, a piece of fruit) and the other half of the time my morning coffee is enough.
today’s breakfast was small but much more gourmet than what i am used to. i had:
- sauteed mustard greens from my csa with (organic) butter, salt, and ground black sesame
- cut up turkey breast from trader joe’s (2-3 ounces)
- coffee with (organic) whole milk and a little bit of nunaturals stevia (this is my standard morning coffee; i almost always make it at home)
a simple (paleo*) breakfast
it was delicious.
Read more... (239 words, 1 image, estimated 57 secs reading time)
This giveaway is now closed.
For the last 100 or so years, we’ve had the technology to easily make shelf-stable flour from our abundant amber waves of grain. Unfortunately what happens when you start mass producing a food into a highly processed food-thing is that you get a decline in the quality of the food. Nutrient-deficient food-things line the shelves of grocery stores and the Standard American Diet (I call this the “industrial diet”) is based on these products. Perhaps this is the reason for the decline in the health of the average American and why it seems like 90% of the commercials on TV are telling me to take the latest drug that will solve my myriad health issues.
Read more... (755 words, 7 images, estimated 3:01 mins reading time)
Today’s post is my second Project Food Blog entry (see my first entry here). The challenge? “The Classics”. Each contestant must pick an ethnic classic that (s)he is unfamiliar with. We’re supposed to keep it as authentic as possible.
Ethnic food? Nothing new to me. Authentic ethnic meals? Okay, now you’re onto something. I make a lot of so-called “ethnic” dishes, but they are not usually true to the traditional recipe. I’m always modifying and Maggie-fying dishes, sometimes to the point that they are unrecognizable by the end. I always enjoy the outcome, but I will admit that I can’t follow a recipe to save my life. So this challenge is very… well, challenging for me (as it is supposed to be). The main reasons that I usually change a recipe are:
- I don’t have all the ingredients and I make substitutions
- I healthify recipes by reducing the amount of oil or adding extra vegetables
Read more... (985 words, 8 images, estimated 3:56 mins reading time)