Tuesday, November 15, 2011

Real Food for Real Life {a Guest Post|

Yes They're All Ours: Nourishing November

Many times through the years, I've tried to make a truly nourishing meal for my family, only to have my effort be met with a less than enthusiastic response from my husband and children.  Today, I am pleased to share a guest post on this perplexing problem, written by health coach and T-Tapp trainer, Kayla Howard.

Ah Mom! We’re Eating Cardboard Again?
By Kayla Howard

You’ve been there…spent hours in the kitchen to produce a meal that would be nourishing to your family only to be meet with disgusted stares when you plop it on the table. Someone pipes up, “I don’t like that; it looks yucky.” “Well this isn’t Burger King son, eat up!”  The first bite nearly makes you gag, but, by golly, we're going to eat healthy in this house!

If you're a die-hard Sally Fallon, Nourishing Traditions or Weston A. Price fan, then you know exactly what I'm talking about.  The principles make so much sense, but often the taste is appalling.  Let me encourage you today that it's true that, “Where there is a will, there is a way.”  And, where there is compromise, there is sanity.  I'm going to share some of the ways our family makes foods healthier.

Places we compromise:
  • Organic white flour for biscuits, pancakes, cookies, etc.  Some things just aren't worth eating if they have to be whole wheat.

  • Organic sugar from Costco.  At least it's not bleached and washed with icky chemicals, and it doesn't bust the budget like a lot of natural sugars.

  • Vegetables; buying lots of "conventional" veggies is better than no organic veggies because you can’t afford them.  Check out this shopper's guide for help with which foods are better to eat organically.

  • We don't usually use raw cheese.  We choose a good quality, no antibiotics/hormones brand, that isn't raw, but IS affordable.  It's really simple to do the research on the farm that produces the cheese in your local grocery stores.  You can usually find out all you need to know right on their website.

  • Homemade jellies and jams are made with white sugar.  Honey, agave, and rapadura (really raw sugar) just don't cut the mustard.

  • We eat canned tuna.  We like tuna.  I don't care if it has mercury in it; it's cheap and filling.  You're probably more likely to get brain cancer from your cell phone than you are to be harmed by the mercury in tuna.

Places we DO NOT compromise:
  • Butter always, margarine never.

  • Coconut oil, you won't ever find Crisco in my house.  Lard would be my second choice and occasionally we use palm shortening.

  • Peanut butter tends to be GMO so go for organic.

  • Maple syrup; no matter how often my kids remind me that, "Grandma has Mrs. Butter's Worth," we use real maple syrup.

  • I do not use corn syrup–with the exception of making candies (once, not 10 times) around Christmas.

That's just a partial list of what we have found to work for us.  Our kids are very good eaters who enjoy real food.  Even so, no matter how I try to disguise beans, my son finds them and passionately declares to die before eating them.  However, the same child will beg for a dirt-colored "green" smoothie for breakfast or to get the fresh asparagus at the store.  Go figure.  Truly, you can teach your family to love real food!

If you’d like a free downloadable eCookBook with a collection of nourishing recipes, grab your copy here!

Kayla Howard is a stay at home wife and homeschooling mom who loves to teach the T-Tapp method of staying fit in 15 minutes a day from the comfort of your own home.  She is a  Biblical Health Coach and Senior T-Tapp Trainer, certified to teach all forms of T-Tapp.  If you’d like to know more about becoming and staying fit and healthy, Kayla is happy to answer your questions!  Visit her website: www.kaylahoward.com or Send an email to: kayla@t-tapp.com


Pamela said...

We do like our beans here, and awhile back I came across a recipe idea from a site called everyday food storage, where she used pureed beans with their liquid to make a paste and substituted the bean paste in place of oil in brownies and cakes, similar to the idea of using apple sauce in place except you are getting wonderful fiber and protein in your dessert. We just had to try it so for simplicity I bought a cake mix and used the bean paste for the called for amount of oil. I served it to some friends who didn't know and not one person could detect a difference in the flavor, and the cake I made came out moist and delicious as you would expect. I highly recommend that way of getting some beans! I love to try new ideas.

jenny said...

With the publication of three Thematic Series and with submissions to the journal up by more than a third compared to 2010, 2011 proved to be a great year for Globalization and Health.

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