Feeling a bit Royal

I am feeling a bit royal these days as we fill our fridge with purple - the color of royalty.  Our household missed last week's new veggie so we doubled up our new produce this week and happened to pick two purple veggies.  This was quite noticeable as even our cashier asked if we were on a purple food spree.  It's rare to find a truly purple food.  I guess with the two items side by side it registered a comment.  What are the two veggies?  I am sure you have tried both these veggies but possibly not the purple varieties - cauliflower and bell pepper.  Both delicious! and Attractive! 

So PRETTY!

Both of these veggies are similar to their rainbowed friends.  So if you are looking to add a splash of color in a veggie tray - these are beautiful choices.  I don't know if I should admit this but the purple cauliflower was my muse for photography as I captured thirteen pictures (I know - crazy! but kind of fun!) and those were my keeper pictures as I deleted quite a few.  The purple is kind of intense.  I did sample the cauliflower raw.  I am not a huge cauliflower fan in the raw state - steam it, mash it, melt cheese and I am a happy camper. (My mom used to make the best cheese sauce for cauliflower when I was growing up).  I sort of like the texture as the florets have a crunch with give but the aftertaste just gags me.  The purple variety has a mild flavor where you can feel the texture more than the flavor but still had that afterbite.  We did what we tend to do with a whole head of cauliflower - quick boil until tender and then a good ol' mashing.  When we boiled the cauliflower it turned the water almost an intense purple - it reminded me of an old Kool-Aid flavor I enjoyed - Purple Saurus rex I think - ah the memories :)  I wish I could have thought of a good use for the water - it seemed such a waste to toss out the prettily interesting liquid.  The mash isn't quite as pretty but my toddler son was a huge fan of the purple mash.  It made him giggle.  But then most things do :) 

Look at this regal pepper!

Unto the purple bell pepper.  I enjoy a good bell pepper.  I remember teasing a youth about her taste for red bell peppers.  I let her and her sister pick their favorite fruit or veggie.  She picked red bell peppers.  At this time the only pepper I had tried was potently bitter green peppers.  (I think peppers are special to me because I can't think of green peppers without thinking of my dad.  He would grow them in his backyard garden.  And there were few things he dislikes eating but when as a family my mom would pick a family favorite that my dad just wasn't a fan she would make him these hideous stuffed green peppers. At least that's how I felt about them growing up - now it sounds like a tasty supper option :)  Back to this youth chose the red bell pepper.  I asked her what she was going to do with the pepper.  She responded like a teenager does - eat it with that questioning duh kind of stare.  Umm thanks what I meant is HOW are you going to eat it.  Slice it up and chew.  Huh.  Really?  Because I equate peppers as adult food and something you dice up for a recipe.  But just to eat the slices befuddled my nineteen year old mind.  My veggie intake revolved around the almight potato and corn for some color.  And sadly I was not eating red meat or pork at this time.  I had many many meals over that time span of five years that were just fries or mashed potatoes.  And I wonder why I have trouble with my blood sugar.  Well fast forward to now and I love bell peppers.  I am still not a huge fan of the green bell pepper.  But red, orange, yellow are always welcomed in my fridge and we tend to at least have one or two in the crisper.  To any dish they can add color, a little sweetness, and just a little kick, plus they are incredibly versatile for me as I eat them raw or cooked.  Well the purple can also be added to the mix.  Although they seem pretty rare and tend to cost a little more than their buddies.  I also would say the purple bell pepper (try to say that three times quickly!) is the closest in flavor to the green bell pepper.  It doesn't quite have the sweetness and had a tish more kick than the brighter peppers.  But we ate it sliced up in our big dinner salad Saturday night and I finished up the rest of the slices for lunch.  So definitely tasty! 

You may have noticed that both veggies brought back some cozy memories.  Thats what happens with food we romanticize and capture sweet memories.  It isn't the food that we crave for comfort - its what memories it carries.  We make memories around the dinner table with conversations, occasionally arguments, and we also make them in the kitchen as we share about our day and pass on traditions of our family and our culture.  I love to share in my husband's pride for New Orleans and the flavors and aromas that bring that twinkle in his eye of remembrance.  I like to think that there are veggies that remind me of my dad instantly - not just bell peppers but also spinach (because he hates it!) and radishes because he makes sandwiches out of just radishes.  I like to think of my mom taking the time to cook my favorite cheese sauce because she wanted to make me smile.  I remember we used to have this bear little figurine that either read you're a superstar or you're special on a star shaped mirror.  That would appear now and then as a congratulations to a job well done or a happy birthday. 

There's a lot to be said about the dinner table movement.  Don't lose your family to schedules.  Remember to take that time to discuss your day and share in each other's lives.  Its hard to turn off the television ban telephones and sit face to face it what has become an electronic world.  But do you want your children's memories to be electronic based or the aromas and flavors and laughter filled memories of sitting around the table and really sharing your lives by breaking bread?  So yes after our purple cauliflower and purple bell pepper I am feeling a bit royal as I remember how my parents allowed me to feel like a princess and now how my hubby and son treat me feel like a queen. 

May your HealthFULL journey show you the blessings of living like royalty.  Cherish your treasures of love, friendship, joy, blessings, adventure, and time. 'Til we meet again. . .

Not just a movie anymore

Alright people we have tried okra to claim our southern living.  But we felt there was another produce that screams southern that we hadn't quite fried and tasted for ourselves (but have seen the movie :) - Fried Green Tomatoes.  They are delicious!  But then fried anything tends to always be an enjoyable guilty pleasure. 

Freshly sliced and awaiting the battering & frying!

At least it wasn't deep fried.  We used one of trusted recipe books and the recipe was super simple with a four step batter process.  I was the dipper and my hubby was the fryer.  First select firm green tomatoes.  I assume that's why the South chooses green tomatoes because of their firmness.  And I also think that you want the heat to help release the tomato flavor. 

I believe I admitted that in the Pearly Vine blog I am not the biggest tomato fan.  I love tomato based sauces and I enjoy when a tomato is heated to release the sweetness. But rarely do I enjoy straight up tomato.  These fried slices were tasty! 

Back to the actual prepping of this yummy side. Once you have the tomatoes you want to slice them generously - between 1/4 to 1/2 inch thick.  Then begin the four step battering.  We dunked the slices into milk then dredged them in flour continued the process by letting the slices slip around in some beaten eggs and finally smothered with breadcrumbs -  Ummm yeah not oh so healthy (which I did promise my doctor I was going to try harder on that front - more later about that) but delicious!  After these slices were quadruple coated we let them sizzle in some olive oil.  I believe because of the weight of the tomato you wouldn't want to deep - fry because these slices weren't going to float but drown.  So we used olive oil (not too high of heat) and let the coating sizzle for roughly four minutes a side (let the batter get golden and crispy).  The process sounds lengthy but goes quickly and clean-up was all shallow bowls so they went into the dishwasher - voila!  And a quick wipe down of the pan after using it.  The rest of our meal included a steamer bag of vegetables.  Brilliant technology.  Great vegetable flavor and you take the bag from the freezer into the microwave and done!  The entree for our southern meal was grilled thinly sliced pork chops - fantastic!  Which is why clean-up was such a breeze. 

Again I urge you non-chefs and fearful boilers of water - little steps and you too can feel like a master chef in your kitchen.  I am still no Julia Child but my hubby and I find time to giggle, bond, and are more likely to eat at home (saving money, time, and calories) if we share apron duty :) 

So about that doctor visit.  My last appointment was Wednesday and blah!  Not awesome - there certainly wasn't no hug this visit but then I have been eating like a crazy ravenous tazmanian devil.  I crossed my fingers and hoped that my A1C(blood sugar average reading for the last three months) wouldn't jump to the 8's.  I started in October at 10.2 (horrible - uncontrolled full blown diabetic level reasons to have concerns).  Then in February with medication and healthier diet and some exercise my A1C read 6.1 (reason I got a hug from my doctor :)  May's reading was 7.1.  I felt blessed.  I have gotten my movement back up but let my eating slip for lots of reasons. Also a three pound weight gain from my Feb visit which isn't horrible for three months but then I also know that I had lost five to six pounds before the gain.  Which equals an eight to nine pound gain.  And honestly I had weighed myself a couple of weeks ago and had been up another four pounds.  So really there had been a 12 - thirteen pound weight gain.  Ouch!  But I lost four of those pounds which equaled a three pound gain on my doctor's charts.  I was very honest with my doctor that it was a diet issue most likely and let's not up the medication yet. She agreed but I promised better results in August.  Which means although the Fried Green Tomatoes were tasty they will not become a staple in our household.  For some of my choices the numbers (weight, A1C, blood pressure) could have been worse but I received a slight gift and I just need to get back on track. I think one of the big differences between visits is that  in October I was terrified.  That doctor visit was a huge wake up call!  And I took the process seriously which opened the door to great results - four point drop in my A1C and a 16 pound weight loss.  The numbers weren't in my favor but then I also hadn't put forth nearly as much of the effort. 

Small steps I have taken to ensure more success.  Taking my blood sugar more regularly.  Packing healthier snacks (I have honey roasted peanuts packed in snack bags according to actual serving size and sandwich bags of popcorn). Its somewhat working to have healthier options at the fingertips as I was hungry and grabbed some edamame (soybeans) instead of chowing down chips, candy, or other treats that I tend to take by the fistful instead of by the serving.  Also there are sliced strawberries and yellow peppers to eat plain, mix with some yogurt (just the strawberries on this one), or drop in a salad.  And I am back to accepting nothing less than 7000 steps on the pedometer hoping for more but that is my bottom out number.  Which means I fell asleep on the recliner two nights ago at 6000 steps and woke up and walked my last 1000 steps before actually retiring to bed.  Its the little choices that make a big difference.  I can't do it all in a day, but I can do something right now to keep me motivated and on track.

May your HealthFULL Journey share the wake up calls when you need them, encouragement when you're struggling, and applause for a success whether it be big or small because all successful steps lead to the big prize of you living as your best and healthiest version. 'Til we meet again. . .

A Fruit and a Root

I haven't posted our new produce but we have still been sampling a nutritious variety of yummy treats.  I tried a real exotic fruit last week - an apple.  Stop the crazy train, right?  :)  Yes I have had an apple a time or two in my life but not this variety called Lady Alice apples.  It sounded intriguing - it does have a royal title which must mean its impressive, right?  I thought so.   I really like Golden Delicious apples with its bright yellow skin and not as crisp flesh and a nice mild flavor - a tad sweet, very little tart, and comforting, especially with some peanut butter.  I mentioned all this because the Lady Alice apple shares a few similarities. For instance, if you see a Lady Alice apple it looks like a Golden but with a warm pink blush.  And the size just fits the palm of my hand.  The peel feels firm but not like armor (nor a candle - but sadly I have tried an apple or two that couldn't boast the same :( .  I enjoyed this variety and kept the snack real simple.  I cut it up and ate it with almond butter.  For years I have listened to some family members and friends really talk up the Honeycrisp variety.  This is a good stand - in.  I find some Honeycrisp apples to be quite large - I want a snack not a whole pie from one fruit.  Also some of the apples are REALLY sweet and when I find something REALLY sweet - thats almost scary!  So sweet you pucker your lips kind of sweet.  I also have found near the end of their season that Honeycrisp tends to be near flavorless, almost blah.  What's great about a Lady Alice apple is they take awhile to brown - you can enjoy your whole snack and it still be the white crispy slice you cut thirty minutes prior.  Also this is the perfect season for the Lady Alice to make her royal appearance; where most apples are in season during fall Lad Alice is perfectly right and ripe for Spring.  Easy go to snack at hopefully your grocer's.  I also leaned towards almond butter as peanut butter would compete against the apple's own sweetness.  Yummy!

Now unto the root.  Roots in the produce aisle look scary with their gnarliness and dirty exterior but when peeled and prepared they are so tender and delicious.  So this week we tackled the *pound piano* celery root!  These roots can be quite large and in charge.  But a great addition to a roast.  At least that's how we prepared it and loved it!  I am not a huge celery fan.  But its not really the flavor I mind - its the strings and texture.  Raw celery not a fan! But roasted or sauteed celery - quite enjoyable.  One string or snap and I'm done with it.   So celery root quite a nice find.  We had planned a roast for Monday in the crockpot.  Filling meal without too much hassle.  Monday around here we both had to get up early and work all day.  Who wants to mess with dishes after a long day?  So we were going to prep the veggies Sunday night and in the morning would just toss in the roast and turn the knob.  Simple, right?  Sort of.  We both hit that evening lull where you are just ready for bed.  And cutting vegetables sounded like such a chore.  But in all honesty ten minutes from gathering - rough chop and quick clean-up.  We quartered a couple of potatoes, chunked a big onion, and tackled the celery root.  It looks hard to deal with it.  But really a quick rinse and the peel is not tough at all.  Because the surface area tends to be good size you don't have to worry about nooks and crannies like a sunchoke or the tough exterior of the turban squash (I still get tense about that ordeal!!!) . Quick peel and you can immediately smell the celery aroma.  Its flesh has tinges a spring green that peek through the peel but a creamy white inside (closely resembling a potato).  I did read at www.eattheseasons.com mentioned you could eat it raw - but suggested slicing thin matchsticks and possibly blanching it quickly for a creamier texture. My hubby cut the root into cubes and we were ready for the roast.  I really liked the flavor it lended to the other vegetables and the meat.  It had such a comforting flavor - almost cinnamon like - tish sweet but more a warming spice - think warm apple cider on a chilly day.  It has been two days since we made our tasty roast but I just had yummy leftovers and the flavors only deepened.  And for any other diabetics or those seeking low carb - root vegetable but not loaded with starch (at least according to wikipedia and http://lowcarbdiets.about.com/od/carbcounts/a/celeriac.htm .  Great way to stretch mashed potatoes or make a creamy soup. 

Thinking spring around here but feel like I was eating autumnish :)  Its beautiful weather and we are four days away from our  Strides for Autism walk Saturday, April 14, 2012. We still would love donations to meat our $500.00 goal.  We are past the half-way point - your donation could help us meet or even surpass the goal!!! Please visit https://scautism.org/strides/team/3/ .

May your HealthFULL Journey keep you grounded to your roots but motivate you to always reach for the highest fruit :)  'Til we meet again. . .

Sour face!

Well it is that time of the week when my hubby and I choose our fruit of the week.  Usually we tend to stray towards exciting veggies or fruits with mystical names, or well know but rarely bought.  This week I have to confess as a couple we bought our first grapefruit.  We both have tried grapefruit in the past (when we were quite young).  And this week's was a challenge to face a flavor that neither of us have fond memories of tasting.  Several times in the last month we have heard that broiling grapefruit is a great way to taste the sweetness of this fruit.  We took this word of mouth as a sign we should sample this great smelling citrus fruit once again.

Ummmm I still don't like it!  I have tried it raw and now broiled and I still just find it incredibly sour.  Yes broiling the fruit helps.  It plumps up the inside sections making the fruit plump with juice.  With the juice heated it does bring out the sweetness of the fruit.  However, I still just get this incredible hit of sourness.  The sourness is so intense on my tongue that it almost tastes bitter.  And I like sour - rhubarb, love berries, enjoy lemon and oranges , but grapefruit just doesn't do it for me. I even enjoy the smell of grapefruit. Which is kind of sad.  Because grapefruit specifally helps regulate blood sugar I read in a little diabetic booklet. 

It was kind of funny watching us both try our grapefruit halves.  It was like two kids trying to hide their food under their napkins.  I tried mine first.  In hopes that I didn't like it I could finish the meal with flavors I prefer (poached eggs with toast).  In my head as I chewed the sections I grimaced.  I tried not to show it on my face and discourage my hubby from tasting it himself.  But he knows me too well and realized that my silence to his questions was screaming loud and clear "This stuff is still bitter!"  If I had to eat grapefruit I would prefer it broiled.  But otherwise if my choice most likely this fruit will not be entering our kitchen for a super long time. 

I do encourage everyone to re-visit foods that are low on their lists of favorites.  Our palettes do change.  Giant straws of sugar at the age of twelve sounds delicious - at thirty one sounds kind of gross and absolutely sickening.  Green vegetables at eight sound like torture but as a mom sound nutritious and tasty.  Things change and its okay to reevaluate where our opinions lie.  Sometimes as humans we like nice and neat answers.  Favorite color blue - because it has been since I was nine.  I like math because I used to be good at it.  We cling to who we were because it simplifies things.  But we sometimes lose our own truth when we reach for who we were.  Its okay if purple is your new favorite color.  Its okay if The Lion King is no longer a favorite movie.  Its okay if you are better at Science now and not as good at math.  Life is about change, so it is good to revisit and see if our perspectives and/or our opinions have changed.  This opinion about grapefruit happens to still be the same but I didn't know that yesterday and today I do.  Today it is truth that I don't like grapefruit.  Yesterday, it was only a guess that I didn't.  Stop guessing about your own life and get busy living it.

May your healthFULL Journey help you discover the today's version of you - not who you will be, who you want to be, nor who you were.  But the person you are today so that you can appreciate everything about you and build upon your real version of yourself - not the concept of you.  'Til we meet again. . .

Bringing more Green into the World

Think Green.  We use that color to explain so many things - clean environment, safe products, money, the color, someone is looking sick, jealousy.  We like this color, we use this color, we discuss this color.  But do you eat this color?  Oh I know you just blushed.  Because we love green green but many of us as kids decided that healthy green vegetables have no place in our world or our tummies.  But as an adult we are told these foods are "good for us" because they are so "healthy".  And our reactions range usually from "Blech!"  or if I must *take a bite with eyes closed super tight and nose plugged with other hand while other hand holds the fork ready to jam the green health food into our mouths.  I should preface most adults are like this who haven't really given "greens" a chance. 

Actually, they are quite tasty.  Are you thinking I am a pod person?  No I am one of you I promise.  Green vegetables to me used to mean no flavor or rabbit food.  But as I allow myself to use them more often I am becoming more familiar with their tastes and textures and what works for a meal (at least in our household) and what most likely won't be crossing the threshold of our home.  If you haven't guessed yet we ate Turnip Greens for the veggie of the week.  Quite tasty and now having sampled a variety I can share a little bit of their differences. 

We'll call them the Big Five Greens. (If for no other reason because our household has sampled all five and they are fairly common at popular supermarkets so you can too sample all five and pick your favorite :)

If you shop at Whole Foods they label produce with ANDI scores.  According to http://www.belsandia.com/andi-score-andi-nutrition-rating-system.html ANDI stands for Aggregate Nutrient Density Index developed by Dr. Joel Fuhrman which
basically identifies the most nutritional bite you can chew meaning high nutrients for less calories - this works high in the favor of greens but works against healthy fats (nuts, olive oil).  So though I find the information interesting and worth learning it - by no means should it dictate your diet completely.  Eat with knowledge is what I advise (and I am just a person with little nutrition background - more of a recent hobby and by no means have a doctor license.)

So our big five green choices: Kale, Mustard, Turnip, Collard, and Beet greens is what I plan to compare.  First off the first four listed: Kale, Mustard, Turnip, and Collard Greens have an ANDI score of 1000.  Which is the highest score listed on the ANDI.  Beet greens come in at a much lower number.  I think in the 300s but I had trouble finding the actual number online. 

My favorite green is the Turnip Green which we just tasted last night.  We cooked it typical southern fashion where you boil it down with spices and some tasty fat.  Not the healthiest preparation but I think is a great way to introduce yourself to the vegetable.  They have a bit firmer texture than collards but definitely not as strong as kale.  So the turnip greens hold up really well for a soup or the boil down method.  And then you can use the stock to create flavorful rice or soup.  The turnip greens have a great spiciness to the ending of their bite that allows it to incorporate with a smoky, salty, or sweet flavor.  We ate the greens with some cod and a little bit of rice and a cool cucumber salad.  Odd mixture but we were trying to finish up some odds and ends.  The greens mixed well with the whole meal. 

Second up for my favorite are beet greens.  They have such a delicateness to their leaves and sweetness as they carry some of the beet flavor into their red veins.  We wilt these down in a saute pan with a small amount of liquid (a flavored vinegar usually and some water just to wet the pan and allow the green's water to do the rest of the wilting) with a bit of salt and pinch of sugar (to really highlight the greens' natural sweetness) a bit of pepper or other "spice" and you have a delicious, nutritious, and super easy side.  I think this green is a great way to incorporate greens into a kid's diet (or the apprehensive adult).  The liquid clinging to the greens is usually tinged red which adds some color, beauty, and for the crowd who appreciates it a bright purply tinged blood :)

Third I will go for the much talked about superfood - Kale.  Kale is a strong leaf both texture wise and flavor.  Its dark color is from all the nutrients that call this vegetable home.  Kale is strong enough to handle some baking and many people I know brag about Kale chips.  I have it down as a recipe to definitely try ( I do warn you the smell in the oven is a bit strong - think burning leaves - but the taste is fantastic :)  We have had kale several ways.  Raw in some salads - such as a quinoa salad with some fruit to sweeten the salad.  We have also half wilted, half sauteed the leaves.  I prefer cooked kale vs. raw kale.  I feel it holds a bitter taste which I am not a huge superfan.  But have learned it can work when balanced against other flavor profiles. 

Collard greens are a staple around these parts of the country ( I am based in South Carolina).  I can honestly say I do not recall ever seeing Collard Greens let alone ringing them up (I worked in a grocery store for 7+ years in northern Minnesota) until we moved here.  And my husband remembers eating them for most New Years' Days.  For the last couple of years we have tried to uphold the Southern tradition of eating black-eyed peas and our collard greens to bring us both luck and prosperity into our upcoming year.  I find the collards a bit more fragile than the hearty greens and a bit more mild. Kale has bitterness, turnips have spiciness, and beets have sweetness and collards just are collards in my opinion.  We have only had collard greens in the boil 'em down fashion.  Maybe worth trying a new method for these.

And my least favorite green are the Mustard Greens.  I truly believe this has to do with our preparing them like collard greens and drowning what I imagine to be a sour spicy flavor.  I enjoy true mustard taste as was quite disappointed that I didn't love these greens thinking these would be my most favorite.  Maybe I went into the tasting with too much expectation.  They also are pretty hardy for leaf strength - not quite like weight lifter kale but runner - up definitely.  I haven't given up on these leaves yet.  They deserve a second chance but with a recipe more their style.

Hope this gave you a new understanding and appreciation for the world of greens.  Don't be afraid of them (you are even stronger than kale.  Imagine how strong you would be if you ate kale  :)

May your HealthFULL Journey be filled with culinary adventures, active happiness, and inspiring motivation. 'Til we meet again. . .    

Kazoo? Kabuki? KABOCHA!

Is this post about fun words - absolutely but it is also that time of the week where my family tried our new produce for the week.  Drumroll.....Kabocha squash.  Now those who read this blog know I am a huge fan of winter squashes and love when we try a new type.  The Kabocha squash did not disappoint.  I have read in a couple of articles that winter squashes have several redeeming qualities for diabetics.  (Usually lower in calories, high in fiber, and certain compounds that help regulate blood sugar levels).  What a produce that I enjoy the taste and is good for me - YAY!  Also another quality I love about winter squash is that you can pick it up when shopping and not cook it right away.  Most varieties store really well for quite a while.  But if the product is not in the best shape to begin with you will see squishy spots and mold.  (Been there, done that!) 

So the Kabocha squash looks a lot like a butter cup squash.  Think mini green pumpkin.  Which is a common reference for the Kabocha squash is Japanese pumpkin.  When you cut into the squash which is fairly easy with a good chef's knife (but all squash is easy to cut into compared to my arch nemesis the turban squash!)  The inside was a gold/orange color - almost greasy to the touch or more appetizing description a dry wet sensation.  Like it was moist but has begun to dry. It is a sweet squash and according to several websites sweeter than butternut squash.  Which means unless you have an overt sweet tooth you will want to balance the sweetness with another taste - spicy or sour. 

Well we chose to roast our squash.  Which if you are looking for an easy way to add/cook more producefor your household.  Turn the oven to 400, add a couple of spices, throw produce on cookie sheet or roasting pan, and check every 10 - 20 minutes.  You will have no excuse why you are not eating a wider variety of vegetables.  (We enjoy brussel sprouts and this approach is the best way to prepare them. Cut them in half (this helps crisp the outside but an almost puree quality inside).Throw them in the oven with some olive oil, salt, and pepper.   Magnificent.  Great replacement for french fries.  So easy too!)  So back to the squash.  That's right we roasted.  And the Kabocha squash is on the smaller side usually with a thin and edible peel (when roasted).  So my hubby just cut the squash in half, removed the seeds, and then cut the squash into wedges/slices leaving the peel on.  This takes maybe five minutes.  We chose to go the spicy route and used the following recipe: http://www.justhungry.com/sweet-and-spicy-roasted-kabocha-squash .  The oil is truly a drizzle and the spice mixture we used for two small squash (so that we can have yummy leftovers) was more than plenty and you can use less than the 3 tbsps of sugar recommended.  

This recipe with the spice really brought out the sweet tones of the squash and that little bit of kick keeps the squash from being too dessert - like.  But plenty sweet to satisfy those cravings.  I enjoyed eating a couple piece like artichoke leaves where you take the slice and hold the peel while scraping the flesh with your teeth.  (My hubby cut small wedges - if you only cut the squash into six or eight pieces you probably won't want to try this technique). Also ate a slice with the peel as it is edible and packed with fiber. 

Don't be afraid to play with your food.  We all need to eat for fuel.  But it helps when the food tastes good, is fun to prepare,  and good for our bodies.  So be adventurous, learn your quirks.  Some of us have texture issues, some of us like to challenge our visual cues and eat the rainbow, some of us favor spicy foods.  Learn your wants by experimenting and testing your boundaries.

May your HealthFULL Journey be a mirror to yourself and the world about who you are and who you want to be - may they meet soon. 'Til we meet again. . .

You're such a peach

Are you a fan of the peach?  Have you ever been complimented as being a peach?  Peaches are such an interesting and distinctive fruit.  We communicate using different expressions about them, (bruises like a peach, peach-fuzz, or "Will you be a peach and do me a favor?")  And I must warn you I am now a days settled in Peach Country.  If I drive about a half hour I can see the infamous peach watertower (though honestly it looks a lot more like someone's fanny).  My brother and sister-in-law have peach trees so I can honestly say I have had a super fresh peach cobbler.  (Delicious!!! by the way).  Most people either love peaches or will not go within fifty feet of them.  What is super intriguing to me; is that it rarely is the flavor of peaches that turns people off, its that pesky fuzzy layer.  Because a peach has that flavor not easily mimicked, its sweet (drippingly so, which is why people rarely peel a peach to eat them), but then most peaches also have a deep sourness to them.  The sourness feels like the peach is taking a bite back at you.  Well this introduction is to discuss the fruit of the week.  I bet you believe I am going to tell you what variety of peaches we sampled, but you would be wrong.  We tried a fruit that tastes like a peach but without that pesky fuzz.  Did you guess nectarine?  Close, Mango Nectarines.

I saw this in the grocery store and knew I had to sample one.  Mangoes are delicious and so are nectarines.  I am going out a limb but believe that the mango part of the fruit is to describe the color.  Otherwise this fruit was all nectarine (which really means it is all peach - because a nectarine is just a peach in a plum's coat).  The taste = peach, the smell = peach, the pit = peach, the peel = plum, and the color = sort of mango.  It was pretty easy without any knowledge of the fruit to anticipate the ripeness of the fruit by just visual.  It starts off as almost a lime green fades into a yellow like a golden apple or almost a super ripe pear.  But here's the thing if you go to touch the fruit which has been squeezed, poked, pinched, prodded by thousands of other people you can understand the expression "you bruise like a peach".  Because as I tried to pick the best of the best of this fruit I too grabbed and poked at these delicate fruits and then was appalled by how many were literally manhandled.  I found several that met my rigorous produce test and was worth my moolah.  I will be the first to admit when it comes to produce I am that annoying person who will pick up each fruit and inspect it twice, wipe of false blemishes.  Just super OCD about picking out the "right" produce (and half the time I don't really know what qualifies the perfect item, I just go with my gut after squeezing, rattling, sniffing, and eagle-eying the specimen).

We went super easy on the preparation for this fruit.  We washed them and then ate them like a snack out of hand.  No slicing, no sauteing, no grilling, and no mixing with other ingredients.  Simply ate it out of hand and it was good, if you like peaches.  My initial couple of bites were very sweet with a lot of juice but then I had two almost bitter bites as I got close to the pit.  But if you are looking to try something new or stump your friends this is definitely a good item to pick up.  Its summer, what's better than enjoying a simple bite of a juicy fruit.

May your HealthFULL Journey remind you that sometimes enjoying a different perspective reminds us of old loves and simple pleasures.  "Til we meet again. . . 

Seeing Red

'Tis the season to grill.  My hubby and I had a steak dinner planned as a special welcome weekend supper (and chuck eye was on sale recently).  Yesterday I realized it was Thursday and we had not chosen our new produce for the week.  So I drove to Whole Foods (like I ever need a reason to go here).  Again I have to say summer is my favorite time for produce.  There easily was ten different items for my hubby and I to sample without even searching for the perfect hidden gem. Melons galore, but as the Golden Honeydew melon was last week I decided to branch out.  Then I saw an item I have semi-tried but never in its whole food state, RED CORN (I have tried the patriotic corn chips of blue, red, and white strips. So technically I have tried this product but not officially prepared by my hands)!  Many of us have seen this decoration in numerous homes around the autumn season as it is gorgeous when dried.  But ladies and gentleman this produce is not just for decoration anymore.  It is tasty, healthy, and eye-catching.  First lets start with the eye catching red.  To prove to us shoppers Whole Foods had peeled the husk slightly so we could see the beautifully hued kernels.  I would describe the color as more of  rosy pink then brilliant red.  But I believe, there is a chance the color had started to soak back into the cob. Healthy because we review the common rule of thumb that with most produce; the deeper the color the healthier the product.  Again true in this case as the red reflects the antioxidant qualities that one may find in pomegranates. 

Now unto how do we prepare this beautiful produce that is in its peak season of (June - October)?  How do you like your corn prepared.  I bet this would be delicious in a salsa or a very pretty soup.  We prepared it on the grill.  YUM!  Have you ever had grilled corn on the cob?  So easy.  You can husk it completely and throw the ear on to get a bit of char on the kernels, but watch it.  Because burnt corn is as tasty as burnt popcorn.  Blech!  I have heard of others preparing the corn and wrapping it back into its husk.  We used tin foil after we spread a dab of butter and a few spices like garlic powder, pepper, salt, cayenne, and a tish of paprika.  So good!  Now we probably should have left one of the ears plain so we could have tried the red corn flavor straight forward.  Very similar to typical corn (yellow, white, and bi-color).  The color after this prep turned into a faded brick red, slightly brownish.  Other preps I believe would draw out the brilliant reds more,(for instance salsa I think would be quite eye-catching). The taste for me was altered due to the spices, but I found that they pretty much on par with yellow corn. Although I did read two different blogs and one stated that red was sweeter and the other blog said it was earthier.  I am suspicious that the flavor may have to do with when the corn was harvested.  The texture however was noticeably different in my opinion.  I found the red kernels were a bit crispier with more of a satisfying pop than the yellow kernels when chewing the corn off the cob.  Great addition to your summer meal.  Also how fun for kids (the younger and the older versions) to try in a simple bowl of corn kernels mixed with other colored varieties.

May your HealthFULL Journey have you satisfying all your senses (vision - red, hearing - pop!, smell - grilled produce, touch - bumpy texture, and taste - yum!) while building a healthier you. 'Til we meet again. . .  

Let's Squash our fears about Squash!

First let me start off with my gym count-down....When I visited the gym on Wednesday it had been 114 days between my visits. This time it had been a day. That's right my hubby and I squeezed in a work-out for our Friday night date. To switch things up I didn't head directly over to my friendly Elliptical. I headed to the Ladies Only section and worked the circuit weights. It is set up very much like the Women Friendly gym, with a name that emphasized the womanly shape :) Where you hit a cardio rate because you quickly move from weight machine to the next. When I started I was thinking no way does this count as a real work-out. By my third machine I was pouring sweat and a little wobbly on the legs. So I take back my thinking. It was a work-out and I was ready to be done after only five minutes. But I went through a set. I shouldn't be shocked but did discover that I do not have strong abdominal muscles, if any. There is this crunch contraption where you reach your hands over your head and wrap your legs around a footrest and TOGETHER pull closer, hands down and legs up. When I first made an attempt I thought the machine was broken because nothing happened. I moved the weight to a lower number and this attempt the machine budged. I went to the lowest setting and "crunched". So yeah, anyway I will be working on that muscle and conquering that machine in the not so near future. So let's now move on to the new veggie of the week. At the beginning of the week we enjoyed roasted butternut squash and tonight our entree was spaghetti squash. If you have boiled water, turned on an oven, or used your microwave and combine it with your childhood carving pumpkin skills. You too can enjoy squash. There are tons of options with this amazing vegetable. They tend to keep quite awhile in your kitchen without refrigeration. That is a huge plus for me. They also are quite pretty and add great color to any meal. And do you know what color means in food, (natural color that is, I am not referring to the wonders of food coloring) Color means nutrients, different colors equal different nutrients. To start most squashes the best preparation is to split the squash down the middle and scoop out the seeds. This is when your carving pumpkin skills come in handy. Then for the butternut squash I prepared you take off the peel by cutting away the outside (think cantaloupe) and cutting into cubes. Don't go too small because as the squash heats up it will shrink. Also try to keep the cubes even for an even roast. Then for a quick glaze to add to its natural sweetness (very close to a sweet potato flavor) you melt some butter and either you could add a cinnamon spiced sugar or we used brown sugar mixed with the butter and a pinch of salt and pepper and scattered over the cubed squash. We roasted it for about forty five minutes to let it get tender. Flipping the cubes every ten minutes to make sure the whole bite cooked. This glaze also works great on roasted baby carrots. Voila! Now the spaghetti squash is kind of out there, but super fun. Do the basic cut in half and remove seeds. Then you have two options to prepare it either by throwing it in boiling water for 15 - 18 minutes or placing a little water in a microwaveable bowl and cooking it in the microwave for about 13 minutes. We did the boiling approach. You know your squash is tender when you can prick the peel easily with a fork. Drain the water ( save a little to dampen the squash if needed). Then the fun begins you just use a fork to pull out the squash that breaks up like pasta strips. Then the options are endless. If you like marinara sauce on pasta, go for it on the spaghetti squash. Or keep it simple with either a butter or olive oil, cheese, and pepper and salt. We used a drizzle of olive oil and then used grated Asiago and Parmesan cheese. Mmmmm! See how easy squash is to prepare for a tasty feast. Split in half and remove seeds (with a spoon and both squashes took less then two minutes for this full step). Then pick an easy cook method, boil, roast, or yes even microwave. No shame in any approach. Next you pick out your spices - and decide if you want to go sweet or savoury. Put 'em together and Bon Appetit! Thank you for your encouragement and support. Together we are squashing out fears and fully embracing the HealthFULL Journey! Happy Travels!