Showing posts with label Eat By Design. Show all posts
Showing posts with label Eat By Design. Show all posts

Saturday, March 15, 2014

Vive La New Years Resolutions...just kidding...I think you should delay them

Every January I start a new Journal.  I ferociously write my grand plans for the year, I write down every morsel I've eaten or drank for the day, how I feel, poems, observations, gratitude's.
And then I stop around the end of February.
Just like that,  done.
I have so many journals, with January to February entries.  Part of the Grand Plans, resolutions if you will, usually include cutting out Alcohol, gluten, dairy and coffee, watch less t.v., exercise more.  Always stems from the gluttonous November/December endless holiday celebrations and dinners, all the baking, rich meals, accompanied by glasses of wine and beer, and evening Bailey's or Harvey's Bristol Cream.

So really, half way between Christmas and New Years, I pretty much feel like a stuffed non-organic Turkey ready to hit the utility conveyor belt.  So making these New Years Resolutions just seems to make sense at that time.

This year started out very similar...resolutions set..... until about the 300th snow day in our Lake Effect Squall/Blizzard Vortex of Never Leaving this Town in Winter, Town.  I truly feel that I will never make a "New Years Resolution" again in January...again.
I needed a glass of wine or three on those long snow days, I needed a hot bowl of homemade cream of something soup and a crusty bun for dinner, every now and then, to warm my heart and belly, when the winds and snow just will not let up.
I needed t.v. during these months to numb my mind after obsessively checking the Weather Network Station, reading, researching, work, and all the things a Woman does.
Now the exercise more, is never a bad one, I am a big believer in daily exercise...just not always a great practitioner of such grandiose daily needs.  I usually 'up' my yoga practice, count sledding with the kids, walking the dog as my main movement breaks.  But sometimes a cuddle under the blanket, cup of tea and book seemed more important (to me) this time of year.

What I propose is from January to April first is your New Year "Prep" time.  Time to reflect, time to slowly detox from the mess of end of year shenanigans, time to regroup your thoughts and priorities, these are your winter months to take stock of your life and slowly implement, small, manageable positive changes.  Changes that won't overwhelm, changes that start feeling "right" and "easy".

Then April 1st, once the weather has broke and hopefully no more snow (but you never know) start kicking your plans into high gear.  Spring.  Everything is new and fresh, growing, stretching.  This is the time to implement all the amazing little things you 'prepped' for.  Time to shine. It just makes more sense in this time of year, and to be honest this phase of my life (what I like to call Early Mid Century).  April 1st is only 2 weeks away, I feel good(ish), I cut back on coffee, I've been juicing, yoga, writing more, t.v. a little less, cut back on gluten and dairy, drinking more herbal tea.

The next phase will come in September and this time will be a Winter Goal Setting Phase, I need to plan on how we will get through winter with a little more fun and a lot less S.A.D., I need to learn (and teach the kids) how to like, embrace, maybe even ...love winter for the rest of our lives.  (I'll let you know how that one goes) For real though, I think this is the ultimate Canadian Life Skill, and I have not mastered it.

So maybe this is my giant excuse post about all my New Years Resolution short comings or maybe, just maybe, its just, I have finally evolved and this is the year I've stopped putting so much pressure on myself to be this high performing superwoman, which I've never reached and never will and plus I don't even want to be that person anyway.  Whatever the reason, it's a new season and I'm feeling grateful and positive about life.  AND,  I'm really, really, really, looking forward to getting my hands in the dirt and start gardening (which equals exercising, right?), long sunshiny days and nights, sitting on the porch, riding bikes, and in this town our most ultimate prized possession, days at the beach on our beautiful Lake Huron.

There is a lake under all that snow.

Peace, Love and Light Always,
Marcia

Tuesday, May 10, 2011

I feel I have a "Morrel" obligation to report about my dinner....

See what I did there?  Clever huh?
While out for a walk with my devastingly handsome husband and curious dog we stumble across a treasure trove of Morrels!  Actually, it was Trixie that found them.  We were walking along a trail, Trixie was eagerly sniffing and tasting anything is sight, she had this black little lump in her mouth and we thought is was poo, as Dalton leaned over to shew it out of her mouth with a stick he was relieved to annouce it was a Morrel, we looked down the trail and there they were popped up everywhere.  We gathered 19 in total.  We dropped a few off for Head Chef and Owner of Harbour St. Braissiere, Derek.  :Sidenote:  If you live in Kincardine OR ever in Kincardine make it a point to eat at Harbour St.  Derek and his lovely wife Diane set the atmosphere and the food to pitch perfection, and serve a full menu of local food.  Delightful. :Sidenote over: Derek showed me how to clean them properly and how to cook them, so nice, thank you Derek.  And we shared a couple with a friend who was curious about the taste.  The rest we kept for ourselves and thought they would go lovely with our roast chicken we were having tonight.  Hope you enjoy the picture extravanganza of....fancy mushrooms....and our dinner.


Dirty Morrels
 Sliced in half to clean out the bugs.  ewww.
 Water bath to clear out dirt and bugs
 Drying only to discover tiny wormie bugs! eww and eww.
 Back in the bath you go Dirty Morrels.
 Type of Broth I used to simmer.  No garlic and butter fry for these tender morsels.
 Simmering to perfection.  (and finalizing any bug killing.  ha ha ha)
 The finished product delicate little bites of mushrooms.
 The roast chicken prep.  Okay we all know how easy roast chicken is, right?  Well this is even easier than easy and it is a no fail "recipe" preheat oven to 400, cut using kitchen scissors down the back of the chicken.  Spread that bird open and press her down in the roasting pan.  Throw the bird some butter, season if you wish and put her in the oven till the skin is super crispy.  It's easier than easy because it cooks faster because we flattened the cheekon.
 Sweat Potatoes with grated ginger and cayanne baby.  So yummy.
 Sweet Potatoes
 The grand finally that is now in its final resting place, my belly!

Now I am on the hunt for wild leeks and perhaps some more morrels. 
Have a lovely day,
Marcia

Sunday, March 27, 2011

Revamping the ol' fridgerator

After a few months of not a great appetite it's returned. When I do want or crave something it happens to be starchy and white or something citrus...so before this turns into a bad habit I thought I better get busy and revamp our pantry and fridge with our By Design foods, that means, fruits and veggies, nuts and seeds, meat and eggs, oils, coconuts and coconut products.  (If possible Organic and local, next best provincial, next best Canadian, next best USA etc. you get the picture)  So yesterday I did a big grocery shop and this what I got.  (plus a stack of meat that is in the fridge and freezer)
Then this is what I did next...
Prepared some protein for the week.  Ground beef (for taco dinner) hard boiled eggs for snacks and a turkey breast for salads.  Plus today I am cooking a pork tenderloin for dinner (left overs used in salads or for snacking), tomorrow I will roast a whole organic chicken, to be for dinner and salads.
If I take the time and prep a few things for the week, it truly makes life easier and way more healthier.  The alternative to not taking that little bit of time is wasting even more time during the week wondering what to make, going to the grocery store a few more times, or waiting at a restaurant or for pizza take-out.  Also, the kids lunches are so much faster and more fun to pack when I have healthy options for 'grab n'go'.


Now cutting out dairy and grains may sound difficult maybe even scary, I assure you it isn't, although it may take some time to adjust, old habits die hard, when I have eaten mostly "By Design" my skin clears up, eczema completely disappears, zero bloating and no other tummy issues, plus my hormone freak outs almost disappear and I have more energy and less brain fog.


My most favorite websites to keep me motivated and inspired:
http://www.primaleatingmoderntable.com/

http://www.cafeoflifelondon.com/index.html

http://www.marksdailyapple.com/

http://nourishedkitchen.com/

http://cookingupastory.com/nicolette-hahn-niman-champions-seismic-change-of-our-industrial-food-system?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+CookingUpAStory+%28Cooking+Up+A+Story%29

http://hbfser.wordpress.com/

http://thisprimallife.com/

http://www.godairyfree.org/

I love all of these sites and find them very informative.  I assure you I am not perfect and fo'shizzle eat none Design foods from time to time (celebrations or a friends house for dinner) and I do find it a challenge sometimes to pack the kids lunches with only By Design foods, not so much with Sass, but my Rolie is more of a "selective eater" and I have had to go "Deceptively Delicious" on him for many foods.  I have noticed that as he gets older (he just turned 8) he is more open to trying foods, for example he ate 2 peas the other night at dinner.  Next time he said he'll eat 3.  All I can do is encourage and offer the foods.  I will not make or force foods on my kids, food is to be enjoyed, I keep it light and positive and with a health attitude towards food and I know it will pay off.


Have a lovely foodie week,


Marcia

Tuesday, April 13, 2010

Pink Shoes...Nuff Said!

It's no secret I love Pink!

And apparently I love Pink Shoes too. Mental note, stop buying Pink Shoes. (fully aware I need to toss the pink flip flops in the bottom. Um Nasty) Days just seem brighter when my tootsies are covered in pink.

Tuesdays Munchable

Love my Laptop Lunch Boxes, a must have for a litterless lunch.
Rolands Lunch: Dried Fruit Bits, Organic Skim Mozzarella, an Apple slice (which Roland said he had a teeny tiny nibble of to try)Chirizo,Flax Crackers (Bulkbarn), Half a bagel with non-dairy cream cheese, Roasted Garlic Hummus.
Sashas Lunch: Yogurt covered raisins&dried fruit bits,Apples, Celery, Cucumber, Blackberries, Flax Chips, Chirizo, Hummus and Organic Skim Mozzarella

Wildly successful lunch with Sassy, Roland not so thrilled about the piece of apple but all and all an enjoyable lunch.

I had a munchie kinda day today. Feed 1: Breakie at Sutton Park, 2 cups of coffee, 2 poached Eggs, 2 pieces of dry Rye and 4 slices of tomatoes.
Feed 2: Banana, 2 Brazil nuts, 6 walnuts and 6 cashews, green tea Feed 3: Homemade Gluten and Dairy Free Energy Bars (Nut free too so the kids can have them for school) Green tea Feed 4: Hamburger on really flat whole grain buns, topped with baby spinach, fresh tomatoes, Org. Ketchup, Mustard, veganaise, a handful of Snapea Crisps (Run don't walk to the Bulkbarn to get these little babies), Pickles and Artichoke Hearts, water and a big sip of Daltons Beer. Apres dinner coffee. (hence me not sleeping right now) Feed 5: Another Homemade Energy Bar. So not too bad, a couple of off track "Eat By Design" items, I know it and I can feel it. I did miss a proper lunch. I will do better tomorrow :) Must kick my coffee habit, the cream is killing me, and I am not fond of it black, plus the caffeine is a bugger. Hmmmmm do they make coffee scented candles?

Good Night and have a pleasant tomorrow,
Marcia

Tuesday, July 14, 2009

Lovely, Lovely Chevre


Okay, I'm not supposed to eat dairy. I LOVE CHEESE and this no dairy thing is sometimes a bigger challenge than I'd like. I do feel better when dairy is completely eliminated. A nice alternative is Chevre (Goat Cheese) Can you just tell me how much better life is now that a friend of mine actually makes the best Chevre I have tried. Ashley Duncan has some sweet little Nanny Goats in her backyard and this very lovely lady has taught herself how to make goat cheese...how clever of her. Her Goat Cheese companies name is "Rennet Rebels Artisan Cheese". It is so smooth, creamy and mild. The cheese in the picture is the Chevre with Organic Chocolate. The Cherries and The Early Garlic, Cheese and Jam can all be found at the Saturday morning market at Caunaught Park in Kincardine.