FSP Week 2

Welcome to week two of my food storage journey!  All right peeps, here's the deal: I don't particularly like cooking with canned food.  I'd much rather use fresh ingredients, and I usually do.  Unfortunately, fresh food (whether from the grocery store or your homestead) may not be available when emergency strikes...  It's always better to be prepared, just in case!

The meals I have planned for our 13 week supply are based off of our typical family meals.  Which means I am spending these next few months learning how to convert our normally fresh meals to more shelf stable options.  If you are following along and have no desire to build up your storage supply, then please be my guest and use fresh ingredients.

Most of the recipes as originally posted use a mixture of fresh and canned.  This also means that even though I have linked to the recipes I will be using, they may not be food storage friendly in their original format.  I plan on experimenting and tweaking as I go, so make sure to check the recipes frequently for updates.  Ideally, I would like each recipe to have the option to be prepared using fresh, canned, or dried ingredients.

For now, I suggest you print out the original recipes as they are, and then make notes as I edit them.  I certainly don't pretend to know all there is to know about food storage.  I'm learning!  It's going to take some time, some trial and some error.  So please, bear with me and enjoy the learning process ;)

Mexican Monday: Southwest Chicken w/Rice

Oriental Tuesday: Asian Soup

Twisted Wednesday: Chicken Gravy w/ Baking Powder Biscuits

Authentic Thursday: Butternut Squash Pasta

TGIFriday: Hearty Tomato Stoup

Simple Saturday: cold cereal

Special Sunday: Coq Sans Vin

Shopping List:

• salsa
• soy sauce (low sodium)
• 25 oz. butternut squash sauce
• apple cider vinegar (Bragg's)
• 4-5 cans of chicken
• 1 can of beef
• 1 can of black beans
• 2 cans black olives
• 3 cans diced tomatoes
• 3 cans mushrooms
• 1 can tomato sauce
• 3 mixed veggies (frozen or canned)
• carrots (fresh, frozen or canned)
• spinach (fresh/frozen/canned/dried)
• green onion (opt)
• cilantro (opt)
• garlic head OR garlic powder
• red potatoes (fresh, whole canned, or dehydrated)
• 64 oz.. chicken broth (can, carton, or prepared bouillon)
• 1 c. beef broth
• 2 eggs (opt, fresh or prepared powdered)
• chicken bouillon
• brown sugar
• dried onions
• butter
• oil (olive/coconut)
• flour
• instant mashed potatoes (2 family servings)
• wide rice noodles
• 16 oz. pasta
• meatballs or sausage (fresh, frozen or dehydrated)
• cottage cheese (opt)
• parmesan cheese
• bacon bits
• seasonings: cumin, ginger, cayenne, salt, pepper, thyme, basil, celery seeds, parsley, bay leaves
• favorite cold cereal
• milk (DF, powdered, whichever you prefer to use)

This week's Build Your Food Storage is 5 cans of chicken broth.  This is to be purchased in addition to what is listed above.  Remember, we're building up our long-term storage supply at the same time we're buying the ingredients necessary for shorter term storage.  Hopefully between the two, we'll have plenty of food to work with in case of an emergency!  *B

frozen yogurt

We keep our yogurt frozen because our fridge is usually too full and there's no room left...  We also limit our daily dairy intake, so I like to freeze our yogurt as a type of longer term food storage.  But practical reasons aside, my kids love it frozen as a special treat.

I know a lot of people who indulge in a bowl of ice-cream before bed.  If that works for you, great!  But if you're watching what you eat and are looking for healthier alternatives, try frozen yogurt.  I'm not talking about a carton of frozen yogurt, found in the frozen foods isle next to the ice-cream.  I'm talking about single serving yogurt cartons, popped in the freezer.  It'll  help curb your cravings, and your waistline ;)  Especially if you're the type that struggles with "just one more bite"...  *B

72 hr kit (food)

We have always lived in small spaces (apartments/condos), so I've never been able to build up what I believe to be a proper food storage.  But, this past weekend we finally assembled our 72 hr. kits!  It feels nice to be somewhat prepared...  And I'm quite pleased with how balanced these kits turned out. 

Each item is individually sealed in a wrapper.  We bought most of our food in multi-packs, to add variety.  Even though you're eating oatmeal every day, at least you can choose from three different flavors...  Also included in each container (but not shown) is a GI P-38 Can Opener and some honey sticks.  The kids have fruit tea in their kits, and I've considered buying some formula packets for the baby's kit.

[day 1]

[day 2]

[day 3]

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Assembly Date: _____________

Rotation Date: ______________

Day 1

     B: oatmeal, peanut butter & hot cocoa

     L: beef jerky, granola bar, trail mix & Emergen-C

     D: soup, crackers, fruit leather & tea

     S: sucker, chocolate

     Nutrition Facts: 1677 calories, 204g carbs, 55g protein, 75g fat, 13g fiber

Day 2

     B: oatmeal, peanut butter & hot cocoa

     L: soup, crackers, fruit leather & Emergen-C

     D: chili, applesauce & tea

     S: sucker, chocolate

     Nutrition Facts: 1677 calories, 216g carbs, 66g protein, 61g fat, 21g fiber

Day 3

     B: oatmeal, peanut butter & hot cocoa

     L: beef jerky, granola bar, trail mix & Emergen-C

     D: chicken, crackers, fruit leather & tea

     S: sucker, chocolate

     Nutrition Facts: 1672 calories, 176g carbs, 93g protein, 72g fat, 13g fiber

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While I realize the baby only needs 1,000 calories a day, I am also aware of the fact that my husband might want more than 1,600 calories.  And I really wish I could cram some more fiber in there; I guess I'll just have to keep tweaking!  Each kit requires about 18 cups of water for food prep.  According to FEMA, each person needs 2 liters of water per day.  I'd like to buy a water bottle filter for every family member, too.  Maybe some water purification tablets...  But for now, I think these kits are a good starting point and will serve us well :)

I remember watching other people make their own kits, but they were full of food no one ever eats (Vienna sausages, anyone)!  Or they were full of processed junk, devoid of anything but empty calories.  I've also seen a lot of commercially prepared kits, but I prefer to make my own and personalize it according to our dietary needs/preferences.  I tried my best to make them as nutrient dense as possible; all while fitting inside a single, portable container.  And these kits are full of foods that we typically eat; foods that we'll certainly eat in emergency situations, and foods that we'll gladly eat in six months when it's time to rotate.  *B

flour blend (wheat)

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I know I've talked about flour blends before, but I figured it deserved its own post...  Before we went gluten free, I frequently used this flour blend to get the most out of my baked goods.  This blend keeps your muffins and breads from being too heavy, while keeping them nutrient dense.

• 1 part whole wheat flour
• 1 part unbleached white flour
• 1 part wheat germ

I never got around to experimenting with pastry flour, or bread flour, but these three ingredients are easy to find at your typical grocery store.  I mix it all together in a container and keep it in the fridge, to keep the flours fresh and free from bugs and to keep the wheat germ from going rancid.

This blend really helps with transitioning from simple to complex carbs, leading to an overall improvement in your diet!  *B

to cut, or not to cut

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I know we've talked about coupons before...  And I know a lot of people who love couponing and have simple to elaborate systems that really work for them.  My suggestion is to only use coupons on food(s) you’ll actually eat, otherwise you’re wasting your money/time.  A better option is to use coupons that save you money after you spend a certain amount.  It motivates you to shop less throughout the week for single items, while saving those coupons for a real shopping trip.  *B

master shopper

Make an inventory of your freezer, pantry and food storage before sitting down to draft your shopping list.  Then review your recipes and meal plan to create a list based off of what you have and what you need.  After a while, you’ll be able to create a master shopping list that you can refer to before every shopping trip.  Feel free to use my list (above) as a guide to help you create your own (below).  Just right-click, open in new tab/window, zoom, save, and print :)

Never go to the grocery store hungry, or without a list!  *B

snack ideas

1. Goldfish Crackers Made From Scratch  2. Homemade Fruit Roll-Ups  3. Homemade Smoothie Pops

4. Chunky Whole Fruit Popsicles  5. Homemade Gummy Fruit Snacks  6. Homemade Larabars

7. Quinoa Coconut Granola Bites   8. Raspberry Rockets  9. Yogurt Covered Strawberries

snack time, fun time

Make snacks fun: Create a snack wheel and when you’re ready for a snack, spin the dial and see what the dial lands on!  Make a simple spinner with a paper clip for a dial.  Feel free to use my snack wheel (above) as a guide to help you create/color your own (below).  Just right-click, open in new tab/window, zoom, save, and print :)

Another idea: make a list of snacks and then roll dice to figure out what to eat!  I like to keep a list of snacks on my weekly calendar to refer to.  And keep in mind that while snacks should be filling enough to curb hunger, a snack is not a meal.  It's easy to fill up on empty calories, so use snack time as a way to fill in any gaps of what might be missing in your meals.  It's also the perfect time to introduce your kids to new foods, too.

My personal favorite snack is a banana with a spoonful of peanut butter, and maybe some chocolate chips.  What are some of your favorites?  *B

how to meal plan

I love planning meals!  But then again, I'm a list-maker (not to be confused with a list-follower).  I've been consistently planning meals for our family for years, and I forget how daunting it can seem for others.  I've planned meals for more people than I can count, and I've even considered starting a meal planning business...  But who knows if/when that will ever happen!  So in the meantime, I thought I'd put together a list (!) of how I go about planning, in hopes of helping anyone out there who might be interested:

1.  List as many of your family favorite meals off the top of your head.

2.  Go through cookbooks and websites to help jog your memory and/or come up with meals you’d like to try.

3.  Organize your meals into seven categories.  For example: Mexican, Italian, Vegetarian, Soups, Salads, etc.

4.  Decide on your food-related goals: Eat fish once a week, have a leftovers night, incorporate more meatless meals, take-out, etc.

5.  Create theme nights based off of steps 3 and 4.  Assign each day of the week with a type of meal to plan around.  Use silly names to make it fun and exciting: Mexican Monday, Oriental Tuesday, Twisted Wednesday (recycled leftovers), Authentic Thursday, TGIFriday, Super Simple Saturday, Special Sunday.

6.  Refer back to your list of meals from steps 1 and 2.  Start plugging meal ideas into your theme nights, while keeping your nutritional goals in mind: Fish once a week = fish tacos for Mexican Monday one week, and shrimp scampi for Authentic Thursday the following week.

7.  Make sure to schedule date nights and intersperse difficult/experimental meals with fast/easy meals.  Save the fancy stuff for the weekends, when you have more time.  Make new meals out of old ones (leftovers), so you're left with minimal prep work while diversifying your meals: Leftover pot roast from Sunday will make for a great beef stew on Wednesday.

8.  Start with scheduling 1-2 weeks at a time.  Gradually build up to a month’s worth of meals, then four months.  Repeat your rotation of meals every three months and before you know it you’ll have a year’s worth of meals planned!

9.  Print out your year’s worth of meals and file away in a binder.  Include a calendar for each month, with its corresponding recipes and shopping lists for future use.  Keep pages in clear sheet protectors to protect them from spills and such.  OR if you’d rather have your meal plan in a digital format, look into ZipList or RecipeBox.  There are a lot of websites and apps available that help keep your meals organized, which makes it readily accessible if you keep a smart phone or tablet with you.

10.  Print out a weekly calendar and display it on the fridge to ward off the dreaded “What’s for breakfast/lunch/dinner?” question(s).  This way kids know what they’re eating and when they’re eating it.

11.  Make it easy: Keep breakfasts, lunches and snacks simple so you’re not burned out come dinner time.

12.  The other way to plan meals is to plan around your grocery store’s current deals, or after you visit your local farmer’s market, or CSA pick-up.  This makes planning a year’s worth of meals more difficult, but you should be able to think ahead and plan around the seasons’ harvest.  Or better yet, use your meal plan to help rotate through your food storage!

And that's that!  Do you like planning meals?  I would love to hear what works for you!  Feel free to use my weekly calendar (above) as a guide to help you create your own (below).  Just right-click, open in new tab/window, zoom, save, and print :)

Happy planning!  *B

free eating

Our decision to go gluten free started a year ago.  To be honest, it really started years ago, before me and the hub were even married.  Brad has always been sensitive to wheat, so we've never really been wheat fiends.  And we still eat wheat on occasion.  No, we do not have celiac disease.  But we are all gluten intolerant.  It not only bothers our tummies when eaten in large amounts, but it also effects our moods and behavior.

Will was really struggling in school.  Not academically, but socially and emotionally.  He was starting to have some serious breakdowns that were beginning to affect his work.  And then one day, he got this crazy rash around his eyes.  We hadn't switched laundry soap and it wasn't seasonal allergies.  So my thoughts turned to food, as usual ;)

I'd like to think we eat pretty healthy.  We're wary of food dyes, high fructose corn syrup, and MSG.  And now I've added wheat and dairy to our watch list.  The rash cleared up and has never returned.  We made a few other changes at home (like limiting screen time), and Will's behavior has improved.  He stopped acting out and shutting down.  He's always been an intense child, has a hard time focusing, and gets distracted easily.  But he's a boy, and instead of labeling him as something he's not (ADHD), we've worked on improving our diet and I've seen a noticeable change.

We still limit our wheat and dairy intake, and anytime I get lax on it Will reacts almost immediately.  It's usually after a difficult week at home/school that I'll start to look back on what we've been eating.  That slice of birthday cake, the cookie at church, and the crackers at school start to add up and it shows.  I've also noticed that the kids are more tired, ornery and have dark circles under their eyes whenever we eat too much wheat/dairy.

Actually, we're all sick and tired after a wheat/dairy binge.  So it's best to just save it for special occasions.  Besides, I think most people can afford to eat less wheat.  I love the challenge going gluten free has presented me with.  Did you know that there are 19 whole grains?  NINETEEN!!!  If anything, eat less wheat so you can eat more (other) grains.  Think of all the nutrients and flavors you might be missing out on!

I understand how intimidating it might be to change your eating habits.  But it is entirely possible and not nearly as impossible as you might think!  I know that going gluten free is viewed as the latest food fad, but feel free to use that to your advantage.  There are so many more foods readily available.  It's never been easier to experiment with more grains than it is today.  Just remember that the less processed you eat, the better.

Also, going gluten free is not necessarily a weight-loss miracle cure. Some people can, and do, lose weight by going gluten free because they start eating a more whole-food diet.  It's great that you can find so many gluten free snacks and treats nowadays, but again, save those for special occasions.  Instead, eat more fruits and vegetables.  And please, eat more grains.  Experiment, and have fun.  And enjoy food again.

Because it's not about what you can't eat, it's about what you can eat!  *B

drink water, and lots of it

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It's hot outside.  Like, really (really) hot.  Feeling parched?  Drink water.  Sweating much?  Drink more water.  Feeling fine?  Drink water anyway.  Here's the thing: by the time you feel thirsty, you're already dehydrated.  In fact, a lot of times when we feel hungry, we're actually thirsty!  Another thing: you should be drinking at least half your body weight in ounces.  So, if you weigh 140 lbs. then you should be drinking 70 oz. water.  Drink more if you're nursing, and/or if you're working out, sweating, etc.  Don't like the "taste" of water?  Try adding slices of lemon, orange, or cucumber.  Get creative and throw in some mint leaves while you're at it ;)  Drinking (iced) herbal tea(s) would be swell, too.  There are great health benefits to drinking water, including weight loss, clear skin, less headaches, and more energy.  So drink up!  The more water you drink the healthier, and happier, you'll be.  *B

blend it up

I've had a VitaMix for most of my married life.  My in-laws offered us the choice of said blender or a karaoke machine for Christmas, and I've been happy with our choice ever since :)  It really is one of my most prized possessions... I even grabbed my blender alongside precious family photos during a fire evacuation in CA.  It's my other baby, and I use it all the time.  I make sure to bring it to any class I teach; it gets the job done!

Now, if you're in the market for a high-end blender, I would definitely recommend a VitaMix or the Blendtec.  Check out the reviews at Got Greens? and Blend Happy for a side-by-side comparison.  I prefer the VitaMix because it's straight forward.  I can control my blending with the flip of a switch, or the turn of a dial.  I don't care for high-tech buttons or display screens, or preset blending options.  And I like using the tamper for making frozen yogurt.  Besides, VitaMix has been around longer (since the 1940's).  It's a solid, well built machine.  It's also the machine used by Starbucks, Jamba Juice and Food Network's Iron Chef.  And it's the machine for me :)

If you're serious about raw/wholefood blending, then you need a serious blender.  Otherwise you'll find yourself forever chopping, peeling, coring and hulling.  And you'll probably have issues with leaking, overheating, not-so-smooth smoothies, etc.  You'd be better off putting your money toward something that'll really blend.  Your health, and the health of your family, is definitely worth it.  *B

going halfsies

I hate oatmeal.  Pretty sure I've said that before...  I've tried to make oatmeal from scratch for my kids with little success, and I wasn't going to force them to eat something I couldn't.  The only kind I can choke down is the sugary instant kind that comes in individual packets.  So, nowadays I buy said packets.  I read the ingredients and buy what's best on the shelf (I prefer the store brand from Fresh & Easy), then I combine all the packets into one container.  When the eldest has a bowl of oatmeal, I just eyeball a packet's worth of oatmeal and then I add a handful of rolled oats (I prefer Coach's Oats, which we get at Costco).  Half sugary-instant, half wholesome.  I do the same thing for cold cereal: half honey-nut Cheerios, half regular Cheerios.  I mix my white and wheat flours when I bake, too.  Same goes for white/brown rice, and white/wheat pasta, etc.  The ultimate goal is to eat wholesome foods.  But eating half-some is better than none-some.  *B

Summer-friendly Meal Plan

Last week was our first week of Summer.  And let me just say, it's going to be a lonnng one!  The husband is MIA from 1:00 AM to 5:30 PM (with a bedtime of 7:00 PM), 5-6 days/week.  In the meantime, the soon-to-be first-grader is going stir crazy.  Not to mention I'm still working a few hours every week, and filling up the rest of our days with gym and library outings and swimming and piano lessons, all without my own car.  Many thanks go to my chauffeur mom who makes it all possibe!  So my weekly meal planning is a little more... relaxed.  I still try and stick with the daily themes, but I don't have a specific meal planned for dinner.  Instead, I sat down with the eldest and together we came up with a Summer breakfast/lunch plan:

Monday:

-scrambled eggs

-sneaky mac & cheese

Tuesday:

-oatmeal

-soup w/ cheesy toast

Wednesday:

-cereal/granola

-chicken nuggets w/ steamed broccoli

Thursday:

-oatmeal

-sneaky quesadillas w/ grapes

Friday:

-breakfast drink w/ muffin

-nachos w/ apples & carrots

Saturday:

-cereal/granola

-sandwich w/ crafty applesauce

Snacks (to be eaten between meals):

-popcorn

-rice crackers w/ hummus

-veggie straws

-complete cookies

-fruit & yogurt pops

-granola rounds

-green drink

-hard-boiled eggs

-animal crackers w/ almond butter & honey
-trail mix

And I pretty much eat the same as the kids.  Except I opt for overnight oats in lieu of oatmeal, and I almost always pick granola over cold cereal...  My snacks also include things like homemade vanilla Greek yogurt with chopped walnuts and prunes.  Mmm, so good!  I tried to keep our meals (and snacks) nice and balanced.  For example, I don't like to eat wheat or dairy more than once a day.  So I didn't want to have a muffin for breakfast then a sandwich for lunch.  It's important to make sure to eat a varied diet, so that we're getting all the nutrients we need from all sorts of sources.  Plus, it keeps things interesting ;)

Upcoming recipe: another green drink, or two.  And hopefully this week I'll have some energy to discuss blender options!  *B

why be dairy free

There are several reasons you might want to cut back on your dairy.  Maybe you're a nursing mother whose baby has a sensitive tummy.  Maybe you have an irritable child with dark under-eye circles.  Maybe you suffer from a consistent stuffy nose.  Maybe you just don't like the taste of milk...  Whatever your reason for avoiding dairy, just know you're not alone.  And please know that your life isn't over ;)

I can't even tell you the last time I bought a gallon of milk.  I noticed the stomach aches, the headaches, the coughing, the sneezing, etc.  My body was trying to tell me something.  So finally, I listened.  Yeah, I've tried Lactaid.  It doesn't work, for me.  So I simply stopped buying milk.  We use rice milk instead.  I prefer its mild taste and use it for just about everything (but pudding).  There's also almond milk, hemp milk, and soymilk.  Just FYI, I do not condone the regular use of soymilk...  I worry about the quality of soybeans used and I'm concerned with the estrogenic side effects.  But, that's just my personal opinion.  That's not to say I don't enjoy the occasional soy steamer from Starbucks, though!

If you want any more of my opinion, keep reading.  Just know that it is just that, my opinion.  In my opinion, milk sold in your general grocery store holds little to no nutrition, especially skim milk.  In my opinion, the only contribution milk has is its fat content.  But when that is removed, it's just a source of sugar.  I know what you're thinking... What about the protein?  The calcium?!  Here's the thing: commercially prepared/offered milk has been stripped of all its natural nutrition.  It goes through a rigorous process of decontamination.  Those nutrients were boiled to death.  Later, they were added back in.  And don't even get me started on homogonization.  What I'm saying is that since most of your commercially prepared foods are also enriched with calcium (including rice milk), you're not necessarily missing much by skipping milk.  Calcium is also found in several fruits, vegetables, grains and legumes.  Basically, if you eat a well-balanced diet you not only get calcium, but you also get other vital nutrients, and fiber.  The same thing can be said for protein.

Rant over :)  My entire family is dairy sensitive.  So we I watch what we eat.  I'm the mean mom who only lets my kid have chocolate milk once a week.  However, we do buy yogurt and cheese.  When eaten in small amounts, it doesn't seem to bother us as much.  I think it might have something to do with the (beneficial) bacteria that makes it easier on our tummies...  But I still try to limit our consumption of dairy to once a day.  If we're having pizza for dinner, then I don't serve yogurt for breakfast.  If I could get my hands on some raw, whole milk, I would gladly use it.  But I can't, so I don't.  If you're concerned with losing weight, cut the cheese (sorry, I couldn't help myself).  And the milk.  And eat yogurt sparingly.  Regardless, eat lots of OTHER foods.  Drink lots of water.  And if you're desperate for your morning cereal, remember that you have choices!  Experiment.  Give it a fair trial.  Then listen to your body.  How do you feel?  Better?  Then you have your answer.  *B

substitute your eggs, vegan style

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If you know me personally (or read this here blog regularly), you'll know I'm always up for a culinary challenge!  Yesterday I made some muffins sans eggs.  I've always wanted to, and I didn't have any eggs.  Perfect timing ;)

The muffins turned out pretty dang good, if I say so myself!  Now, I don't think I will ever go vegan (or completely vegetarian).  I'm what you might call a flexitarian... And a self proclaimed subsitution queen.  I am ALL about subbing fruit/veggie/bean purees in lieu of oil or butter.  Why not take it a step further and sub out your eggs in favor of chia seeds or flax seed?  Don't get me wrong, I love eggs.  In moderation.  But think of all the great health benefits chia and flax seeds have to offer!  Both are full of awesome fats, protein and fiber.  It just makes those healthy baked good even better (aka. nutrient dense).

Ingredients:

• 1 T. chia seeds OR flax seeds
• 3 T. water

Directions:

1. Throw water and chia seeds into blender and blend until smooth.  Allow to sit for a few minutes until a gel forms.
2. If using flax seeds, grind in a coffee grinder and combine with water.  Allow to sit and gel up.
3. Add gel in place of 1 egg.  Double recipe to yield the equivalent of two eggs, etc.

And depending on what you're baking, you can use white/black chia seeds.  For example, black chia seeds would work just fine in chocolate brownies.  But if you're making cookies you might want to try something a little less conspicuous, like white chia seeds or flax seeds instead.  This works great for muffins, and I know people who have made cookies and cakes with much success, too.  I would not even attempt to try it for quiche or scrambled eggs, though.  Just in case the thought crossed your mind...  *B

soak your veggies

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Sometimes I waste my vegetables.  Sad story, but true.  Lots of times I have the best of intentions, so I buy lots of veggies.  Then a week (or two) later, I end up throwing out half of what I bought!  Today's tip may not be earth shattering, but consider it a refresher on how to freshen up those limp veggies...  Soak 'em.  Vegetables consist of 70-90% water.  When your celery stalks start to slacken, or your broccoli turns to rubber, don't toss them in the trash!  Toss them in a container of water, instead.  They just need a little TLC in the form of H2O.  *B

the magical fruit

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We're talking beans, people!  Legumes are as nutrient dense as they are cheap, making them a worthwhile addition to your meals.  I use them regularly in soups, salsa, salads and even baked goods, like my super yummy not-so-guilty chocolate muffins!  You really must try them, they seriously are a big hit anytime I make them.  Seriously.  Anyway, so beans are good for you.  Very good for you.  But, they can sometimes be a little hard on your tummy...

To mitigate unpleasant side effects, simply drain and rinse your canned beans.  For bagged beans, discard the soaking water and rinse before cooking.  I like to cook up a big pot of beans to freeze later, so I also throw out my cooking water.  But if you're making soup, just be sure to remove any foam or bubbles that form at the top.

Legumes are low fat, cholesterol free and full of protein, fiber, vitamins and minerals (like calcium and iron).  Like I said, very good for you.  So please, eat them.  Not necessarily at every meal... But, the more you eat the better you'll feel!  *B

freeze your greens

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It is still March, right?  I haven't gone and missed all of April or anything...  Well, in honor of the month o' green, I thought we'd start our first Tipsy Tuesday talking about everyone's favorite green: spinach!  Oh, you don't like spinach?  How unfortunate.  Because it really is worth your liking :)

Now, my little family "likes" spinach.  I love it in a salad, my husband tolerates it, and my children (loudly) acknowledge its existence.  I love it in soups, and I love it steamed.  My husband tolerates it in soup, and he only likes it steamed if bacon is involved.  My kids like love bacon.  So why do we buy the huge bag of spinach from Costco?

More often than not, we drink our spinach!  I'm addicted to green drinks.  And my husband/offspring?  They love it!  Seriously.  Both of my kids request green drinks.  And when they hear my blender whirring, they start doing little happy dances.  I love that they love it, almost as much as (if not more than) the drink itself.  I'll be sure to post a recipe soon, alongside a pic of some of the cutest green mustaches you've ever seen ;)

So, back to the freezing.  If you've ever had good intentions of eating your greens, and end up buying them in bulk, only to find out that it's not so easy eating that huge bag of spinach before it goes bad, then you're not alone.  Been there, done that.  But, there is a solution!  Freeze those leaves.  Here's what I do: Stuff two HUGE handfuls of spinach into one freezer bag.  I get about 10 freezer bags' worth of frozen spinach out of one large bulk bag.  Pop them into the freezer and they're good to go, all fresh and ready for all those yummy soups, drinks and the like.

Going green has never been cooler.  *B

how to cook tofu, part III

Last week I prepped my tofu, and then I boiled it.  And then I simmered it in a super yummy coconut curry (recipe coming soon)!  Current verdict: frozen tofu is best.  My husband even said something like, "I don't mind this tofu, but you should have cooked it like you did last time.  I liked it then.  It tasted better and was... meatier."  So there you have it folks!  From the voice of a convicted meat-lover ;)  I have one more tofu experiment before I declare frozen tofu the winner.  Next up: marinated tofu.

And so our tofu series continues!  I'll keep you posted.  *B