I was just introduced to this GREAT website called Local Harvest.  There you can find a ton information about locally grown food.  You can also find a farmer’s market near you.  Some of the listings even tell you what products/crops they sell, and in what season they are available.  And the best part of all… (drumroll please)… they give you recipes!  Does it get any better?

I’m excited about this.  I think it’s important to encourage others to shop at farmers’ markets whenever possible.  By doing so, not only are you promoting wholesome eating habits, but you’re supporting your local farmers, which improves your local economy.  Not to mention it improves your carbon footprint.  While farmer’s markets are still not available in every area, they are becoming more and more popular as people begin to realize the importance of eating naturally grown, whole foods.  (And not with Whole Foods prices – which is a story for another time).

I’m heading off to Florida tomorrow to see some family I haven’t seen in a while.  It should be a really great trip.  Hopefully I’ll have some post worthy experiences.   I wish a happy and wholesome Thanksgiving to all.

I received this recipe through an email recipe exchange that I’m participating in.  It was sent by The All-Star’s lovely cousin Maria (thanks girl).  I thought I’d share it all with you…just in time for Turkey Day. 

Citrus Cranberry Sauce

Ingredients:

• 2 cups water
• 2 cups sugar or sugar substitute
• 2 cinnamon sticks
• zest of 1 orange
• zest of 1 lemon
• 24 oz fresh cranberries

Directions

• Place water, sugar and cinnamon sticks into a 4 quart sauce pot and bring to a boil.  Lower heat and simmer, stirring until sugar has dissolved.
• Stir in zest and cook at a slow boil until syrup has reduced by one-half and the zest is soft and candied, about 10 – 15 minutes.  Remove the zest with a fork and spread out onto waxed paper to cool.
• Add the cranberries and cook over low heat, stirring, until they pop.  Remove from heat, return zest to the pot and cool at room temperature.
• Remove cinnamon sticks, stir well, and transfer to a bowl.  Can be prepared ahead of time and stored in the refrigerator up to three days. 
• For best flavor remove from refrigerator one hour before serving.

Serves 8-10

ENJOY!

When I woke up this morning, I was a bit distressed.  All my things are in LB and The All-Star is in the Bay Area.  I didn’t know what I would do with my day.  My limbs are too achy to move more boxes and I’m not in the mood to nest alone.  Suddenly I realized that my babies were not prepared properly for this move.  Who are my babies you ask?  Well they’d be my garden of potted plants.

Gardening has slowly become a new passion of mine.  But my relationship with greenery has not always been an easy one.  My thumb was no where near green when I started.  In fact, for a while, it was a depressing shade of black.  Very frustrating but I forged forward.  After several failed attempts and a few shed tears (yes, I cried over dead plants), I have finally attained a mildly green thumb, or at least one that can keep them alive and even, for some, flourishing!

So in the absence of my partner and all of my “stuff”, I took the opportunity to transfer some of my little buddies into better pots in hopes that they will continue to thrive at the new apartment.  Some will be brought from outside to inside which I think will be okay since it’s starting to get cold at night.  I’m excited to show them their new home.  There’s lots of windows for them to enjoy the light through.

These are the little ones I’m trying to raise.  The one of the left is a Bromeliad pup and the other is a cutting from a Spider Plant.  Fingers crossed for both, I don’t think I propagated them correctly.

This guy in the middle is a Miniature Rose.  The All-Star gave him to me last Valentine’s Day.  He was barely hanging on for a while, but is doing much better now.  I even got a bloom this summer.  We’ll see how he holds up through the winter.

This is the mama Peace Lily.  She’s the very first plant I got when I moved to California and she’s the only one from then still standing.  What a tough girl.  I gave her this new pretty pot today.

These plants really do enrich my life.  Caring for them to makes me feel peaceful and part of nature.  I love watching them change shape and grow.  Their finicky characters have taught me to have patience and a gentle hand.  Their glowing green calms my mind.  Their release of oxygen freshens my air.  Their dirt reminds me that I can grow from the “yuck” that life sometimes likes to throw my way.

Gardening is an important aspect of my path towards wellness.  Not only is it a hobby that makes me happy but it brings beauty and serenity to my surroundings.  I’m glad I didn’t give up on them.  They’ve made a difference in my life, for sure.

What hobbies do you have that enrich your life??

I can’t end this post without first thanking my Dad and Aunt Chris for introducing to me the wonderfulness of plants. I hope one day my thumb can be as green as theirs are.

This is a not-so-healthy recipe but they taste pretty good so I thought I’d share.  I wouldn’t mind a glass of milk to dip one in.  Or a cup of coffee!  Oh boy, breakfast tomorrow!  Here’s the recipe if you care to give it a try…

Pumpkin Cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 1/2 cup butter, softened
• 1 1/2 cups white sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 tsp vanilla extract
• optional additions: dark chocolate covered almonds, raisins

Directions

• Preheat oven to 350º.  Combine flour, baking power, baking soda, cinnamon, nutmeg, and salt.
• In another medium bowl, cream together butter and sugar.  Add pumpkin, egg, and vanilla and beat until creamy.  Mix in dry ingredients.  Add additional optional ingredients (chocolate, raisins, etc).   Spoon onto cookie sheet.
• Bake for 15 to 20 minutes.  Let cool and ENJOY!

Sorry about the lame picture.  My camera battery died and the charger is somewhere in a box in LB.  This was taken with my cell phone.

Other things in boxes at LB…my cookie sheet – so I had to use tin foil, and my mixer – so I had to cream the butter and sugar by hand, booooo.  I also used a whole can of canned pumpkin when I was supposed to use half.  Life is funny and I am not a good baker.  At least I have cookies!

Goodnight all!

Well, we’re almost all moved into the new place in LB (Long Beach, CA).  The All-Star and I spent all of yesterday’s day light hours moving furniture.  I did my best to follow the rules of lifting.  It went well.  I got the “Good girl, two thumbs up” from the boy.  That’s always nice coming from your heart’s desire.  I remember as a young girl trying to show off to the boys with my own feats of strength.  Little did I know that often intimidates them (sorry guys, it’s true).  But just between you and me, I would have happily delegated some manly arms yesterday, rather than pump up my own moving two couches, etc.  In the end all that squatting and lifting was a good workout!

Here’s my Uhaul plug.  They really know how to boost your moving day confidence with that “U can do it!”  Don’t be fooled by the price tag though.  It cost a heck of a lot more than $19.95.

The All-Star taking off table legs to make room for more crap stuff.

He’s so strong…and smart.  It’s a lot easier to carry tables when you take the legs off.

We finished just as it got dark…pretty good timing since we’re not paying for the electricity yet.

By the end of the day we were so happy with our job well done but totally pooped and very hungry.

This morning I woke up pretty sore but by lunchtime I was ready to head over and figure out the mess we made yesterday.

The All-Star drove up to San Fransisco late last night (he’s insane) to say good-bye to a friend who’s moving back to Poland (we’ll miss you Bogdan!) so I was left to my own devices in the apartment.  I didn’t mind.  Nesting alone further validated my strong woman-ly-ness!

I’m now back at the old place with not much more than an air mattress and a 15 inch TV (blah).  I’m going to attempt baking (which I never do) because I’m bored and all my “stuff” is at the new apartment.  Funny the things we can think of to do when there’s nothing to do and all your stuff is gone.

Wish I had some words of wisdom to share, but I can’t find my glasses and my brain is tired.  Not sure which came first in that senario.  Either way, measuring flour and sugar seems a little more my speed at the moment.  I’ll let you know how it goes and be sure to share the recipe if they are delicious.  Oh yeah, I’m making pumpkin cookies.  Wish me luck!

The truck is reserved and the heavy stuff is moving to our new apartment tomorrow.  The All-Star and I will be doing it by ourselves, which I think we can handle. We’re young and athletic, for the most part.  

One important thing to remember when moving heavy furniture and boxes is that regardless of your size or lifting capability, a proper technique is essenital to insure a happy and healthy back tomorrow.   I did some searching and found this helpful list on About.com that I will be sure to keep in mind tomorrow.

1. Plan ahead before lifting.
   Clear a path, and if lifting something with another person, make sure both of you agree on the plan.
    
2. Lift close to your body
   You will be a stronger and more stable lifter if the object is held close to your body rather than at the end of your reach.  
    
3. Feet shoulder width apart
   A solid base of support is important while lifting.  Keep the feet about shoulder width apart and take short steps.
    
4. Bend your knees and keep your back straight
   Focus on keeping you spine straight, raise and lower to the ground by bending your knees.
    
5. Tighten your stomach muscles
   Tightening your abdominal muscles will hold your back in a good lifting position and will help prevent excessive force on the spine.
    
6. Lift with your legs
   Your legs are many times stronger than your back muscles.  Let your strength work in your favor. 
    
7. If you’re straining, get help
   If an object is too heavy, or awkward in shape, make sure you have someone around who can help you lift.
    

We shall see how it goes.  I’ll try to take some pictures of our proper lifting techniques tomorrow!

Just because I’m busy doesn’t mean I have to eat poorly.  There’s always something in the fridge to grab in a pinch and with a little creativity, it’s usually delicious and always nutritious.  Today was definitely one of those random grab and go days.  What I ended up with was pretty good.  I even got an “mmm, that looks yummy” from a co-worker. 

Lunch doesn’t have to be an event in order to be healthy. 

Carrots, brocolli, cucumber and chick peas

 The dressing is non-fat, non-calorie and non-gluten but NOT non-flavor.  Yay

 Let’s hear it for another quick and easy AND healthy lunch.

Packing has made me realize that I have a semi-serious problem with throwing things away.  I can’t always do it.  I haven’t quite reached the status of pack rat, BUT, I have come across a few things in the back of the closets that put a curious expression on my face.

Item #1 – old cookie tin filled with wine bottle corks.  I’m not sure what to do with the corks, or the tin, but they seem to be happy together.

Item #2 – ribbons. Apparently I think it’s appropriate to save every ribbon attached to every candle, gift bag, and home-made soap I receive.

Item #3 – broken DVD player.  This I want to blame more on The All-Star but I’m just as responsible.  I think we both think he’ll fix it one day.  It’s going in the garbage today – this item definitely makes me a pack rat!

Item #4 – old pots with wood enhandles crafted by my great-grandfather.  I don’t have the heart to throw these away, nor do I think I should.  I never met the man but feel very sentimental over these pieces.  Plus I can use them when I go camping.

Item #5 – Grateful Dead t-shirt (purchased in 1993).  For no reason should I be caught wearing this old rag of a shirt but  it pains me to part with it.  It’s actually very soft and comfy, just a little frayed.

Item #6 – Several empty jars of various sizes.  Am I planning on jamming one day?  Perhaps, but not with old salsa jars.

Item #7 – Paper shopping bags from random stores – also wine bottle paper bags (not sure where those even came from).

The list goes on.  I did just attempt to make it a little shorter.  The paper bags stayed.  The t-shirt went into a bag for Goodwill.  Then I took it back out and put it in again.  It’s now sitting folded on the desk.  The jars are gone but the corks aren’t.  Obviously the tin has also stayed. I threw away the ribbons in a fit of frustration.  I know what you’re thinking, I could use them for crafts.  I’ve tried to so many times to use those darned things and I’m giving up (I miss them already!)

So what is the deal, why do I save so many things?  It’s partly due to my great desire to reuse, rather than throw away and rebuy.  The idea of something I threw away sitting on a dump pile for all of eternity just makes me feel wrong and evil inside.  Some things, like the jars, I almost feel comfortable recycling, but not everything can be recycled, or I don’t know how to go about recycling it.  So I stick them in the closet for a rainy day.  Well folks, it doesn’t rain much in California and these things still don’t see the sun.

Now that my life is in boxes again, I’m faced with the hard truth that either I cart these forgotten items all over the county or I simply GET RID OF THEM.  After all, you can’t save everything.  I really do have a strong desire to minimize.  But I’m also afraid.  I’m hung up on the “oh I might need it one day” feeling.  Or “I spent money on it, what a shame to throw it away.”  The truth is that more stuff will always come and most of the things I throw away will eventually be forgotten.  It’s true.  It happens every time.

What items do you have packed away?

You guessed it, I’m talking about breakfast.

I’ve already had my coffee,  joined a new site network, visited some blogs and did my morning business, but sadly the tummy is still empty and calling.  With moving and work and growing my internet credibility, who has time to food shop?  Fortunately for dinner there’s a Sprouts on my way home from the office, so I’m always able to pick up a nutritious end-of-the-day meal.  Breakfast, however, falls sadly to the wayside.  Why is it that I’m so unable to foster this oh-so-necessary part of my routine?

Breakfast really sets the tone for our day. It should never be skipped.  Studies have shown that a good breakfast can help with weight loss, balance blood sugar levels, increase productivity and focus, and it most certainly can keep us from grabbing a not-as-nutritious choice on the go.

What should your breakfast include?  Less sugar and more protein. The less sugar you consume at breakfast, the less likely you are to feel tired by lunchtime.  And always try to include a few servings of fruits and vegetables.  Remember, 9-13 servings daily!  That’s a lot so you need to fit them in where you can.

Lucky for me The All-Star just woke up and is now preparing my morning goodness.  If I wait long enough, this is usually what happens.  He’s a lot better than me in the breakfast department these days.  I think it’s egg and an English muffin.  I’m going to request some raspberry jam.  I wish we had goat cheese and spinach.  Now that I’ve given you most of the ingredients, here’s the recipe for my favorite breakfast sandwich:

A Healthier Egg Sandwich

• 2 egg whites
• 1 whole wheat English muffin
• a handful of  raw spinach
• 1 tbsp raspberry jam
• 1 tbsp goat cheese
• Cholula hot sauce (my absolute fav)

Fry your egg whites in non-stick pan while you toast your muffin.  Top the egg with the spinach and cheese to melt the cheese and wilt the spinach (just a little bit). Spread your jam on the muffin.  Top with your egg and pour on some Cholula (however spicey you like it).

That’s it.  So easy, and absolutly delicous.

Did you know that you should eat breakfast no more than an hour after waking?  On work-days The All-Star can’t help me there.  Today I am making a commitment to myself to have more options in the kitchen and to do breakfast right.  Sooo….I’m calling out to you, readers, for some assistance with this one.

What is your favorite quick and healthy breakfast?

Please help us start the morning off right!

Thanks.  Happy Eating!

As I mentioned in the last post, there’s not much food in the fridge.  Today I was fearing yet another take-out lunch when I realized I had a head of bok choy in the crisper.  Happy Days, let’s make some soup!

This was made with whatever I had on hand.  Luckily it all went well together and lunch was a great success!  You can make this recipe with any leafy green.  The bok choy added a nice touch because of the crunchiness of the stalk.

What else makes bok choy such a fabulous choice?  It’s high in Vitamin A, Vitamin C and calcium, all the while being low in calories.  The All-Star just declared it his new favorite veggie.  After trying this soup, you may too.

Bok Choy and Bean Potato Leak Soup

First the ingredients:

• 1 (32 oz) container chicken stock
• 1 (16 oz) container creamy potato leak soup
• 1 large bok choy (head?)
• 1 med onion
• 2 carrots
• 2 celery stalks
• 1 (15oz) can Great Northern beans
• 2 tbsp olive oil
• 1 tsp thyme
• salt&pepper to taste
• optional ingredients
• pinch of red pepper
• 1 tbsp butter

Here’s some pics from the prep station…

↑ The mirepoix + some garlic, washed/peeled/chopped ↓

↓ Great Northern Beans – rinsed thoroughly – anyone know why they get sudsy when you rinse them?

↓ Store-bought stock & soup – I got these at Sprouts

And here’s the directions…

• Heat a large sauce pan over med-high heat – add the olive oil and optional butter
• Add your garlic and onions and cook until onions are translucent (about 2 minutes)
• Mix in the rest of your veggies.  Cook for another 2 minutes or so – at this point your kitchen should start to smell delicious.
• Next I added the thyme.  I don’t know why I add the herbs before the liquid but I always do.  I feel like it releases the aromas.
• Pour in the chicken stock and potato leak soup and stir in the beans.
• Bring to boil.
• Cover, set temperature to low and simmer until veggies are soft, about 25 minutes.  The longer you cook it, the softer the bok choy will get so modify it to your liking.  Add salt and pepper to taste and serve!

Some more pics from the kitchen…I guess it wasn’t totally closed.

↑ Sauteing                                                                                             Mixing ↓

↑ Pouring                                                                                              ↓ Stirring

I hope you will enjoy as much as we did.  It’s actually starting to get chilly here so this yummy, warm soup hit the spot!