Boo goes the Pumpkin

But the seed falling on good soil refers to someone who hears the word and understands it. This is the one who produces a crop, yielding a hundred, sixty or thirty times what was sown. - Matthew 13:23

I once was a summer girl.  My birthday was in the summer. We always traveled on our biggest family vacations in the summer. No school!  We would ride our bikes - everywhere! Especially the pool! The taste of freedom on those bikes with just enough breeze a little change in the pocket for the ice cream treats and cold soda cans from vending machines.  And I used to tan this beautiful gold and the sun naturally highlighting my hair.  What happened?  Now I am so not a fan of the summer - it's buggy, hot, and I always feel sweaty and I no longer tan.  I burn pink and then red rather quickly.  No fun!  But autumn?

Oh how I have fallen in love with autumn (Secretly I would love to name a daughter Autumn Rain - I can share this with you as my husband has vetoed this a bajillion times but I am a die-hard dreamer and still holding out hope :) But the temperatures around here are just perfect for layers and jeans.  My favorite outfit.  The leaves are just majestic.  And some of my favorite produce appears in the markets.  I love my berries in the summer those reds and blues and maroon blacks - yummy, sweet and tart.  But when the crispness of the air starts to appear its apple and yes wait for it ..... the beautiful greens, oranges, reddish tones play out for the wonderful Winter squash season - can we say delicious?   And minus the turban squash (my arch-nemesis) the rest of the squash family is always a go-to for a super tasty, filling, and easy side item/entree.  You can see my entry last year how the turban squash and I fought.  I always like to claim victory but as they begin to appear in stores I physically turn my cart around at the sight of these amazingly grotesque but yet disturbingly attractive sculptures of produce.  But no handy chef knife will slide through these heavy duty squashes.  The work did not equal the reward - so I steer clear.  But if you are having an autumn party they would make phenomenal center pieces. 

But yes the squashes have hit the supermarkets and now my home.  We sit with a two spaghetti squashes and one butternut squash (by far the family favorite as it makes a simple but tasty roasted side or can also be used in a cozy heart-warming  soup. )  And here comes our fruit/veggie of the week - A White Pumpkin.  I believe the grocery store just called it a mixed pumpkin. 

Boo - Happy Autumn :)

So why the white pumpkin?  If you have read my produce of the week I am a sucker for non-typical color choices.  Pumpkins are always thought of as orange.  As the white pumpkin sat a couple of weeks on our counter (love that squash has a sturdy shelf life) I always chuckled at the sight of it.  I thought two things.  Its a ghost pumpkin which sounds like a fantastic halloween mascot/symbol.  And two it looks like someone washed away all the orange and here sits this morose pumpkin without its cheery festive orange color.  After several conversations and hints from my husband that it would just make his day to come home and the pumpkin no longer stealing our counter space I decided to tackle the pumpkin project.

Who doesn't have great pumpkin memories?  The carving, the baked goods (my dad makes fantastic pumpkin bread and pumpkin pie and even yummy pumpkin seeds.) This used to be one of our fall traditions.  My dad was in charge of pumpkin duty and I was honored to be his assistant.  I gathered and picked through pumpkin guts when we would carve our two family pumpkins which I believe I did most years up to my junior or senior year in high school.  I do enjoy holiday traditions - the cheesier the activity the better right ? :)  And I was assigned certain duties for pumpkin pie and pumpkin bread - I was ALWAYS the sifter for pumpkin bread.  We had a squeeze sifter that I used over wax paper. After I married my hubby the amazing chef of our household.  He asked me to sift and I was so excited as this was a kitchen task both familiar and fun.  Smiling to myself as I was going to dazzle my hubby with my amazing skills he hands me this tin mug with a crank.  Ummmm what is that?  He shrugged and had the audacity to raise his eyebrows with the reply "A sifter".  Ummmmm no.  My sifter of choice is a tupperware equivalent with a orange top with a handle that you squeeze and part of the top swivels back and forth as it passes the dry ingredients.  Don't give me this lose sieve with a weird crank.  A girl has her pride and loyalty to childhood traditions.  Plus my daddy used to praise my sifting skills my husband again shrugged his shoulders and offered "then don't sift its not that big of deal."  Oh its a big deal! 

But I digress back to the white pumpkin.  It was intimidating!  I tackled the pumpkin in the past as an assistant letting the leader navigate the recipe and the portions.  I don't know what to do with this pumpkin - soup, bread, pastry, treat it like squash?  And the size I wasn't sure exactly how this broke down. One dish, two, three, six? I don't know.  So I decided I wanted pumpkin seeds and to puree the rest and throw it in the freezer until I had the wits about me and measurements.  Wow - I know why I procrastinated with this huge white pumpkin.  It's a lot of work to cook this produce with no true path.  We did roast the pumpkin seeds using the fabulous "Roasted Pumpkin Seeds" recipe from www.epicurious.com    

Ingredients

Ingredients
2 cups pumpkin seeds, rinsed and dried
2 tablespoons butter, melted
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
2 drops hot pepper sauce

Preparation

1. Preheat oven to 300 degrees F (150 degrees C). Line a baking pan with aluminum foil.
2. Stir together the pumpkin seeds and butter in a bowl. Add the salt, Worcestershire sauce, brown sugar, and hot pepper sauce; stir. Spread the seeds in a single layer on the baking pan.
3. Bake in preheated oven until crispy, about 45 minutes.

Read More http://www.epicurious.com/recipes/member/views/ROASTED-PUMPKIN-SEEDS-51179871#ixzz2AHWC70SU

Ohhh so good!  I am so debating if we should buy at least one more pumpkin for just the seeds.  Such a tasty snack - little savory, little spice, little salt, little sweet and fantastic crunch!!! When you first cut into the white pumpkin you may be surprised that the flesh is a pale yellow.  I think I still expected that bright orange flesh that screams "Happy Halloween".  But the seeds were pretty easy to remove as the pumpkin guts weren't as gloppy as I remember.  Not sure if that is the difference between the white pumpkin and the traditional orange carving style pumpkins.  Or if I am not the same and didn't puposely dig through the flesh in search of every single seed.

We do things - simple actions, big gestures, innocent comments that people observe, record in their memories and base opinions or judgements.  The quiet moments when we allow ourselves to be vulnerable and unscripted are when people truly witness our contributions and our character.  My dad had no idea how much I would still treasure those fall days where we baked pumpkins and I still can see where I sat to sift my ingredients on the wax paper and smell the spice of pumpkin goods.  I can only hope that my son is starting to build his own scrapbook of the memories that will warm his heart about his childhood.  Our witness about our spiritual journeys, our mental conquests, our physical feats, our heartfelt passions, and/or our simple acts of charity need not be grand or over-the-top crazy or perfectly molded - they just need to be sincere.  And hopefully when we do good, with God's grace and blessing some of our actions will be seeds that fall into good soil to encourage the growth of others. May God bless you and keep you - 'til we meet again. . .

Fit for a King

We indulged in our feast for supper last night.  It was a dinner fit for a king - steak, creamed spinach, mashed potatoes, and King Oyster Mushrooms.  Sound yummy?  It was!  It was rich in every sense of the word.  But tip if you want to feast like a king but on a smaller budget - ribeyes might be the most flavorful steak but can get a bit pricey.  I highly recommend the Chuck Eye as a great substitute.  It resembles the texture and flavor, but for about half the price.  (As a meat manager's wife I feel I need to share a tidbit like that now and then :)  And this meal was rich in flavor and calories and by no means is an every night kind of supper.  It was a great night to try our newest find - King Oyster Mushrooms.

I enjoy mushrooms - especially cooked.  I enjoy them on my salads raw but when heat touches those "fun guys" they just share a yummy aroma and a succulence with a meaty texture.  I really love fresh thinly sliced mushrooms on a  pizza where the ends start to curl from the blistering heat - divine!  But don't fool me with canned mushrooms - they lose their papery crispness and carry a sogginess hard to render into a delightful chewiness.  (Not to say I don't eat canned mushrooms from time to time - when cooked thouroughly with some flavor enhancers I can make do - but I will admit I am a tish of a mushroom snob.) 

So what to do with these long stemmed mushrooms with a medium thick stalk and slight paper cap? Where do I turn; but my trusty "Google".  I look up three easy and quick recipes - oven roasted, pan seared, or grilled?  Together my husband and I chose the pan seared.

The recipe encouraged coin thick mushroom slices as we quickly broke down the mushroom stems.  They also gave a hint to not add liquid into the pan and keep shaking the mushroom "coins"  over high heat.  I might have not shared all the details of the recipe as my husband questioned the method several times, especially as the bottom of our pan caked with blackness and the mushrooms quickly darkened as well.  Live and learn in the kitchen, right?  The recipe suggested that the high heat and continuous shaking would first make the mushrooms slightly squeak their delight.  And after the heat and continued attention would begin to release their liquid and then hit with a flavorful butter and some seasons and voila - instant side with a pow of earthy rich flavor and a thick chewy bite for texture. 

Our mushrooms didn't quite get the TLC they deserved and turned borderline black and then was hit with a so-so pat of butter instead of the flavorful butter they suggested.  The mushrooms did have a great char flavor to play into our grilled steak dinner but I was disappointed that our mushrooms didn't quite have that delightful crispiness while offering a nice dark, rich meaty bite.  But that is why it helps to pass on all of the details at the beginning of cooking dinner than instead of when I mentioned the tidbit during the after effect of our tasty dinner.

I would absolutely buy King Oyster Mushrooms again as they do have a variety of cooking methods to heighten their flavors    And the next time we pick up King Oyster Mushrooms I might be tempted to follow all of the recipe and not just wing it - but actually peruse and follow the advice shared.

May your HealthFULL Journey offer moments to indulge while scaling back on the everyday item list. 
'Til we meet again. . .  

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. . .

Poblano? No Problemo!

Do you like spicy food?  I used to say yes to this question.  And growing up in the Northern Midwest where it truly is the land of meat and potatoes I think I can be considered as a person who likes spicy food considering I enjoy MILD salsa :)  However, I fell in love with a Louisiana boy who knows the difference between Cajun and Creole and enjoys eating level 10 Blazin Hot Wings for sport and flavor.  In this perspective No I do not like spicy food and am a bland wimp - but loud and proud! I don't need to prove my taste buds by burning them numb. That being said I do try to let my hubby enjoy spicier foods and slowly build my tolerance level. 

Well last night I attempted to make turkey chili from scratch (a can opener may have been involved) and I have made turkey chili before.  However, I have to confess I tend to grab two or three recipes that I enjoy the flavors listed and then throw whatever I want in a pot.  This works out sometimes.  But by this approach it is very difficult to recreate meals that we enjoyed.  But I attempted it.  I realized we were running out of days in the week and still hadn't tried our new produce of the week.  Usually, I let the produce call out my name in the hunt and work a meal around it.  However it being Saturday night and Turkey chili was up on the menu I looked for what would work in this dish.  I came up with a pepper could be a good addition.  This led me to either the anaheim or the poblano.  Can you guess which one I picked (Hint: Check out the title of this blog ;)  

Did you guess poblano?  You have amazing insight!  The rich dark green color of this poblano made me believe this would have a depth of flavor and possibly some deep heat.  It did not.  It was extremely mild (remember this is coming from a lady who enjoys MILD salsa for some heat - so please believe me when I say this is a mild pepper).  Appearance wise this pepper is HUGE!  You may see it in your grocery store also as a pasilla pepper or when dried it becomes an ancho chili.  Good chances you can find this pepper in most grocery stores. 

I was hoping to actually pick a pepper (say that three times fast :)  that had some kick to cut through the tomato flavor and bean hardiness.  The poblano was tasty but definitely didn't add that kick.  I would have thrown in some of the seeds had I cut into the second one.  But as I started to simmer my turkey chili - the phone was ringing, my pets were demanding food, and my little one who desperately needing a bath (I won't say how many days have passed since he saw the tub :)  and was rummaging in every drawer and dropping pans I decided the second pepper would have to be chopped another day!  The flavor of the raw pepper was a cross between a green pepper and cucumber - very mellow with a distinctive punch.  I read on some web articles (like Wikipedia) that the green poblano is USUALLY mild but occasionally throws the unprepared consumer a surprise heat bomb. 

Our next attempt with the poblano peppers might have to be as a stuffed pepper.  They have a great size with a sturdy flesh to hide a yummy meal inside.  Also with their mild flavor they will add to the meal some spice without burning your tongue and a beautiful color for presentation.

If you are looking to step outside your kitchen comforts and spice things up without walking too far on the wild side definitely try the poblano.  Like I said I will definitely try another recipe or two.  It did well being diced and tossed in our turkey chili. But next time I will work more towards the poblano's natural strengths (size and color) which means a stuffed pepper is in our family's near future.

May your HealthFULL Journey keep your days spicy and your nights mild! 'Til we meet again. . . 

Pearly Vine

We just had a wonderful family vacation.  And I could have made healthier choices but opted for indulgence.  In the moment indulgence is divine - but the aftermath not as fun.  I feel overstuffed, overcrowded, and out of sorts.  But when one is in New Orleans there are many yummy temptations and I tended to fall for everyone.  However we are back home and back on the healthfull track!!! Routines, familiar ground, and cozy comforts are within easy reach!  Our first matter of business was to have healthy produce at the ready which also meant produce of the week!  We spent the afternoon shopping after my son and I had a sleep in morning do to our vacation colds - BOO!  One of our quick purchases of today was pearl tomatoes on the vine from Trader Joe's. (love this place!!!)  For supper my husband baked a beautiful salmon, with roasted brussel sprouts (my fave - honest to goodness one of the best finds of our new produce of the week - definitely a staple around here!!!) and dirty rice.  I am not the biggest fan of dirty rice.  I enjoy it but feel it really doesn't satisfy me as an entree and rarely can think of a good meal where it can play side dish.  Tonight's dinner worked.  And to sweeten up dirty rice which texturally can be a little heavy and "dark" tasting.  I chose to just dice up the tomatoes real quick and threw one into my rice and delicious.  It added a sweetness and a bright note to the heavy side dish.  This is a great find for me.  Because I have an odd palate when it comes to tomatoes.  I like tomato based sauces but not a fan of just the tomato (unless of course it is Bob the Tomato from Veggie Tales in that instance - HUGE FAN!!!) .  I find a lot of tomatoes to be sour, sometimes bitter.  I like them as thin slices on a burger or the sweet little bombs in a salad.  But salsa, spaghetti sauce, pizza sauce, and of course ketchup - delicious!  There are just few tomatoes though that taste yummy out of the gate for me.  These pearl tomatoes on the vine were a great note to the supper.  They added a touch of sweetness, a dash of sour, and just lifted the heavy side dish. 

Also it is nice to add a fruit/vegetable to the mix without too much fuss.  That's when it becomes difficult to broaden our tastes.  If the healthy alternative costs too much, requires too much effort, or just tastes nasty we let the excuses and the negativity turn us off and choose the familiar junk food because its cheap, easy, and we have convinced ourself tasty (which if you turn off the tv, close your eyes and really focus on the choices we eat - you will be shocked how little you like most of those comfort choices.  I have been - (but still am guily of reaching for these items out of simple familiarity)!
However I try to focus on the positive.  I may stall out.  I sometimes even take three steps backward.  But I remind myself every moment I can do better.  If I lose my footing and trail three steps - I need to try to push myself forward at least four steps and take no less than three.  Little by little as the Little Engine that could proved I think I can I think I can eventually will turn into I did it -  I did it!!!

So lets crush these tomatoes and improve our health together.  Don't let the vines tangle you but carry you closer to your goals.  May your HealthFULL journey be full of pearls of wisdom, precious gems, and the occasional irritant that turns beautiful with a little extra effort. 'Til we meet again. . .

A little Pep in your step!

On our family day (Sunday) we hit Whole Foods.  It really is one of my happy places - which may be sad but it is very true.  And I have confessed that my favorite place to stand in this grocery store is right in front of the peppers.  Usually it is just visually appealing with all of these bright NATURAL colors blending and mixing.  The sight alone puts a little pep in my step.  Also they tend to have eggplants and summer squashes nearby mixing in those luscious purples and bright yellows and greens.  Eat your heart out Da Vinci :)  Well as a family we visited this section to pick out this week's produce.  I tend to like sweeter flavors, but my husband likes spicy!  And before I met my hubby I thought I liked spicy - I like a dash of cayenne and mild salsa spicy.  My hubby is the guy who orders nuclear wings off of a menu to just "try" them and see if they really are hot.  I now realize I don't really like "Spicy"  I like spices not heat that leaves your mouth numb and tears streaming down your face.  That is not enjoyable in my opinion.  Together we chose the Fresno Pepper.

It's cute.  It's small - it appears friendly , but it is not!  The Fresno Peppers we picked up were bright red in color like a red bell pepper.  I enjoy red bell pepper - raw, sauteed, broiled, in salads, with a little dip. I enjoy this type of pepper - crisp, with a little kick (very little)  and some sweetness.  I thought the Fresno Chili Pepper would be similar.  It is not!  It appears to be cousins with a jalapeno at least shape and size-wise.  I enjoy the occasional jalapeno pepper (especially if you make it a jalapeno popper :)  But that isn't a very healthy version of this produce.  My husband starts chopping up the fresno as we planned to use it in a dish we make called chili rice which goes nicely with our turkey taco dinner. 

As he is chopping I grab a SLIVER to try the pepper raw.  Now this sliver comes from the top of the pepper where the seeds hang out.  Now it probably wouldn't have seemed so spicy had I not prepared myself mentally for the sweetness of a bell pepper.  I would say my taste of a fresno is at least double if not triple the heat of a jalapeno.  And that one bite made my lips tingly.  For a good ten minutes I could tell exactly where I licked my lips after trying this chili pepper.  I was nervous to try this pepper in the rice.  But as we approached dinner I scooped up the chili rice (the red specks were prettier than our usual yellow green specks) and hoped for the best.  Chopped up and cooked I could barely register the chili's heat.  Occasionally a bite or two of the rice would end with a satisfying tingle of heat but a vast improvement of trying the Fresno Chili Pepper raw.  If you like the spicy and want a vitamin C boost to give you a little Pep in your step give the Fresno a try.  And I have no problem picking this chili up for future recipes.  But for raw snacking I am sticking with my bell peppers :)

May your HealthFULL journey surprise you, delight you, and give you a little pep in your step! 'Til we meet again. . .

O.K. I feel Southern now!

Why do I feel so southern all of a sudden.  Because this week our new vegetable of the week was ....OKRA!  I can't even describe the trepidation I felt trying this vegetable.  If you see one they look like amped up bean pods.  You know not string beans but a bean that has been hittin' the weight room and crossed that muscle bound bean with a jalapeno.  It has the exact same stem.  But when you slice the vegetable, cut off the ends and then slice like a banana chip you get the cutest wagon wheel slices.  To warn you though if you cut off the ends and look through the wheel shape - it almost looks like a mini corn is hiding inside the okra (I told you it is a vegetable that likes to bulk up - maybe because it does eat other veggies :)  And when I say mini corn - please picture Tom Hanks nibbling on one at the fancy dinner in the movie Big!  I say picture this scene because I did and it still makes me laugh 20+ years. 

Before trying okra I knew three things.  The South loves to fry okra.  That it has a slimy quality.  And if you want to make a good gumbo you really need this vegetable.  This is what I know.  This vegetable makes me feel Yankee (I did live in Minnesota for almost twenty years of my life!)  I worked in a grocery store for seven years and I do not recall ever once a customer buying okra, seeing okra, nor anyone mentioning if we carried okra.  And now around these parts it is a staple vegetable.  OR at least seems that way - because now I see it and even know that it exists.

We ended up with okra because I sent my fabulous hubby to the store and he brought me home okra.  That is a bit intimidating as this guy is from Louisiana and if you read the paragraph above gumbo was one of the three things I knew about okra.  I double-checked that he didn't intend for me to make gumbo - that's one of those dishes that usually comes from a secret family recipe passed down from generation to generation - no written recipe but one you learn hands - on.  You remember my family is from the Midwest/North - I did not learn how to make gumbo.  I'm not saying I won't ever attempt it but I feel that is years into the future.  So if we agreed gumbo wasn't the way to go and the whole purpose to try new veggies and fruits is an attempt to eat healthier I didn't really want to fry the okra; which between gumbo and deep frying it breaded wiped out at least eighty percent of the recipes we had to do some digging.  Tip for okra recipe research - look for southern cookbooks.  Don't look in vegetarian manuals, nor your commercial commodities - but a good ol' southern church cookbook is where we found several recipes.  We even stumbled among one not deep fried or gumbo - smothered okra (I know you hear smothered and add the Southern adjective you are probably thinking gravy - but you would be wrong.....and disappointed like me :)  Smothered in this recipe meant onions and tomatoes: which is an excellent combination.

So if two of my three bits of knowledge about okra are immediately discluded from my recipe (deep fried and gumbo)  all I am left to deal with is - the slime factor.  Who wants to eat a vegetable that is suppose to be slimy?  I see slime on any of my produce it is time for that produce and I to part ways as I throw it away.  Not okra!  When I was growing up my mom did not have many house plants but she always seemed to have an aloe plant.  You take the sticky slimy sap from the plant and place it on burns.  I used the aloe plant quite a bit - I was a clutzy kid.  And I have to tell you as my hubby and I started to slice our okra - flashbacks to the aloe plant kept popping in my head: especially, when I would have to scrape the vegetable and seeds off my knife as they would stick to the slime.  Yuck!!! 

But together my hubby and I were able to slice up our okra and ready to be smothered.  We did use a little oil to "stir-fry".  I think the heat helps to eliminate the slime factor; which is why you see okra fried or that it has time to cook down for a long time in a stew such as gumbo.  The smothered approach was great as you cook okra with these big flavors - onions, garlic, and tomatoes.  It isn't easy to describe okra.  It had a good flavor - something like asparagus (which I really enjoy - especially for a "green" vegetable).  It's not as earthy as you might imagine (especially if you compare okra to a bean or pea pod).

It was hard to get past the sliminess; but once cooked properly you completely forget that it did release quite a bit of sap. Okra is a tasty vegetable.  It is packed with fabulous fiber and with lots of other nutritional boosts. I am now a true believer with Southern pride that will once again purchase this vegetable.

May your HealthFULL Journey not only test your boundaries but help you to face your fears and in turn make you stronger every single day. 'Til we meet again . . . 

Living means to be Aware.

This post was originally to be titled "Minty Fresh" and that the herb Mint was our new produce of the week.  I thought about sharing how we used it with lamb.  Considered doing light research on the computer about the benefits of adding fresh herbs to meals.  But then life happened and I realized Mint was no longer on my thoughts but the importance of being aware seemed to be smacking me in the face.

Currently our house is in upheaval.  My wonderful hubby is off on a retreat which I will be taking one myself soon.  This leaves us separated for a couple of days at a time.  We tend to be those couples that do a lot together.  So this is a little surreal.  We split parenting duties - a lot!!!! In the last day I have found myself communicating with his ghost.  Alright you pour the milk and I'll grab the boy and change his diaper.  And how rude, I return and no one has poured the milk!  When I need to tag-team out of responsibility for just a three minute sit down.  There is no partner to tag and our delightful toddling son only sees my weakness as his advantage.  Isn't it funny how much more we aware of a person or an object when they go missing? 

I also wanted to write from this present mind as I am doing okay healthfull journey wise today.  I am not being super fit and super healthy but I also am not doing horrible and moping on the couch  (maybe a small part of myself would love to be a couch potato :)  I  ate not the best choices today.  But I did walk over 12000+ steps today.  I had two slow days this week around 5000 steps.  The rest right at 7000 steps.  But I made myself  AWARE of how many steps I took today as the day progressed.  For most of the day I made myself get up and walk around or jog at least 1000 steps each hour.  This helped keep me moving, but not to an impossible standard.  That is less than fifteen minutes every hour of just moving.  It didn't have to be working out and sweating (though there were spurts as I looked at the clock and saw I had less than ten minutes to add 700 steps :) . 

I got some cleaning done today which helps me feel energetic.  When we bog ourselves down with a guilt - laden to - do list it drags us down and drains our energy. At least I am AWARE of this phenomenon for myself.  By clearing items off the list for the weekend I feel more available to my son, to myself (tell me I am not alone on withholding pleasures because chores are unfinished - a quiet hour of reading, an indulgent bathtub, a decadent dessert?) and to life.  I feel stronger, more energetic, more sane, organized, accomplished which leads to confident, and frees up my spirit to be playful.  Crazy how items that take as little as ten minutes steal moments, hours, days from my life because I procrastinate, whine, and sometimes just plain ignore the situation. 

Another  moment of AWAREness is how awesome that a regular everyday kind of day can be life - altering.  Sometimes, this is not an awesome realization, but can be that kind of moment where your heart pounds in anticipation, how your mind begins to overwork the gears at the infinite possibilities, and how just for a moment you are lost in the surprise.  Because sometimes if you are willing and AWARE life decides to sparkle in the simplest of pleasures - child goes to sleep, an old friend drops you a note, a book has an inspiring quote, or you just stop; breathe in, breathe out - and realize you are beyond blessed.

May your HealthFULL Journey help you gain awareness of your surroundings and the blessings that already glimmer in your life.  '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. . .

Make your dish a Superstar!

How is one quick way you can jazz up any dish with a bit of whimsy?  Starfruit!!! I love dreamlike shapes (hearts, stars, moons,smiley faces).  I have been intrigued by this fruit for years.  But kind of nervous to try.  If you pick up the fruit it has a waxy texture to the outside.  The thought of peeling this fruit is a nightmare.  But after reading a couple of facts about this beautiful fruit I learned that most recipes recommend the fruit to be eaten in its raw state without peeling the waxy layer.  Its recommended to cut the fruit into THIN vertical slices so that you can maximize the fascinating shape.  Another reason I was tempted to stay away was that I thought the fruit would be overly sweet like a pineapple.  As the starfruit (a.k.a. carambola) ripens it moves from a greenish tone to a bright yellow.  Think of the coloring of another tropical fruit like the banana.  When unripened there is a greenish hue to the fruit and as it ripens it develops an intense yellow shade of color and once you start to see brown spots the fruit is beginning to become overripe.  The texture of the waxy peel is hardly noticeable once you cut the slices thin.  Also when you think of tropical fruit ; it is easy to imagine a juicy, sweet bite.  The starfruit is quite crisp - think of the crunch when biting into an apple - there is that really bright crisp bite.  However I found the flavor to be more like a dry nectarine.  The flavor is familiar but not automatically common and the tone doesn't linger on your taste buds.  It really is a great addition to a salad.  First it adds such a dazzling display as a garnish or topping to the salad.  Plus with it not being overly flavorful it blends really well with other flavors but gives that fresh bite and sturdy texture with its crispy bite. 

Nutritionally, there is a lot of good that comes from the starfruit.  Like most tropical fruits it is a vitamin C powerhouse.  It is a lot of fruit for a little amount of calories. The average starfruit will only cost you about forty calories with a good fiber exchange.  According to this website http://www.produceoasis.com/Items_folder/Fruits/Carambola.html : a starfruit has the ability to meet fifteen percent of the recommending fiber intake.  

A starfruit is really easy way to try a new produce item that probably isn't common in your household.  It is mild flavor.  Easy preparation before eating.  Wash the fruit under water, remove the ends, and slice vertically.  There were about three seeds that were easy to spot near the center of the fruit that we just flicked out with the knife.  And voila you have a fruit ready to eat.  Plus it is star-shaped! How much fun is it to eat foods in fun shapes?  And this one is naturally made like a star. 

May your HealthFULL Journey delight you with the beauty and whimsy of nature. '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. . .

Cool as a Cucumber

What a fun week!  I truly enjoyed my TGIF as I looked forward to a couple hours with me, myself, and I.  Heavenly as it started with a leisurely stroll through our local library.  I picked up a couple of new excercise DVDs to try - Cardio Hip Hop and some Yoga.  I may not hit every step (as my Wii Fit reminded me this morning that I seriously lack rhythm) but I will have some fun.  Speaking of my friend Wii Fit.  I counted my stamps for showing up - 15 out of the last eighteen days.  Yay me!  I "work out" at least thirty minutes to an hour on the Wii Fit.  And the three days missing stamps - I could recall walking at least thirty minutes those three days.  Reminders!  Stickers, marks, measurements, scale, lists, blood sugar readings - anything visual to remind ourselves that we are making positive changes and true healthFULL strides.  Its easy to throw in the towel when you feel the world against you - the scale numbers went up, pants feel tight, or you feel HUNGRY.  Not hungry lets grab an apple or a handful of nuts.  I'm talking HUNGRY where you will hop into the car and drive to the nearest fast food while speed dialing the pizza place for your old friends that brought happiness (brief along with shame, guilt, fat, carbs, grease - you get the point :)  Thats the exact moment you need a reminder.  These changes are making a difference.  And speaking of changes while at the library I picked up a book to offer me guidance on adjusting to the diabetes diagnosis and a cook book dedicated to those who don't want to sacrifice flavor but want to remain carb conscious.

And speaking of cooking?  I have found myself in the kitchen a lot this week.  My hubby was the main chef tonight (grilling up some cheesy Portabella mushroom burgers - where the mushroom is the patty - hold the bun for me) and I helped with the sides; yummy acorn squash and drumroll as I prepared our featured rookie produce of the week - hothouse cucumbers.  Oh I enjoy cucumbers.  Actually I have a story from when I was in Alaska.  I stayed with many wonderful people who went out of their way to make me feel comfortable and trying to prepare meals with my uncommon food restrictions.  At the time I was eighteen and I didn't eat pork, red meat, or caffeine (that's right no chocolate) for about six years.  I also missed home comforts and our kitchen staples.  When you grow up with certain pantry items you assume everyone has them all the time.  Not the case.  We were staying in a fishing cabin and as we were guests we rarely shopped for our meals.  They were provided so no room to really complain.  But that also means we had little say in our meals.  I remember the host offered cucumber slices.  I went bananas.  Something fresh and raw that I like.  It was cool and crisp and tasty.  I used to dissect my food.  I didn't like food to touch and liked flavors separate.  I ate the non favorite items first and left my favorites for the end.  Meaning sub sandwiches I would eat the lettuce and tomato first (wasn't a fan) and then the meat and then the yummy cheese and maybe some of the bread.  Or salads I would pick out the tomatoes and gulp them down, olives, and then left the one or two cucumber slices with a little ranch for near the end , right before the croutons.  And when the host offered such a simple treat it brought back that joy of a simple treat and comfort of home.  My mom makes me a special creamy cucumber salad (that to this day I am not sure if anyone else in our house liked it). 

So I tried to marinate my Hothouse cucumber today.  Something cooler to go against the warming cozy squash.  It was okay.  I enjoyed the cucumber the peel is not very thick.  And the cucumber has length (at least 16 inches).  Not too many seeds, mellow flavor.  But I didn't pick the best marinade.  A recipe suggested an onion to accompany the cucumber but we were down to our last onion in the house and who doesn't love some caramelized onions on their burger - especially if it is bunless :)  I used a white wine vinegar with some fennel seed (which gives it a licorice kick at the end), pepper, onion powder to accomodate the missing veggie (poor substitute choice as you need the bite of onion more than the flavor), a little dill (because it's a friendly well-known flavor to the cucumber) and a pinch of a sugar.  It needed to marinade a little longer with a little more sweetness.  Which possibly could have come from the onion.  Good produce, poor choices. 

It was a tasty meal and our adventures in the kitchen is bringing my hubby closer.  Not only do we share discussion of how to prepare items and a chance to rub shoulders but to build memories and traditions. Since I am a romantic at heart I love having a cheesy unified foundation to share with our son as he grows older.

May your HealthFULL Journey help you discover your simple pleasures, form heartwarming traditions, and joy. 'Til we meet again. . .