 |
| From 22 months |
Wednesday, December 8, 2010
Tuesday, December 7, 2010
Babysteps: Cutting out more sugar
This is going to break my heart, and possibly the hearts of those that love me the most. I have a very soft spot in my heart for Peeps and candy corn…and dark chocolate. Now we all know dark chocolate is healthy for you so there’s no way I am giving it up, but I have to take another step. This is not a babystep…this is a HUGE step. I still cannot even believe that I am doing this…giving up my candy corn and peeps. Not just peeps, but stale, chewy, yummy peeps. No more chicks, bunnies, orange peeps, pink peeps. To everyone that sends me peeps and candy corn for my birthday…and Easter…and Christmas—you have to stop.
My new goals is to cut out close to 90% of my processed sugar and candy intake, and the peeps and candy corn not only put me in a sugar slump but put me about 110% over my goal. The week before Halloween is when I started this…NOT good timing…
 |
| Photo credit |
Monday, December 6, 2010
Makers Diet: Fermented beverages
Jordan Rubin writes a lot about fermented foods and beverages in his books. To be honest, I do not completely understand the fermentation process and all of the advantages. I still have a lot to learn. What I do know is that fermentation is a method of preservation and it helps enzymes and nutrients to be released and absorbed. I cannot say that I am completely sold on many of the food recipes, but I actually enjoy two fermented beverages. Kombucha and kefir.
Kombucha is basically black tea, sugar, and a “mother” culture or mushroom. The culture is a blend of bacteria and yeast that ferments with the tea and sugar. The end result is full of probiotics and B vitamins. It is very fizzy and has a slightly sour but sweet taste. There are several well-known brands and even recipes to brew your own. If you find yourself at a nearby health food store, try a bottle and see what you think. It is supposed to have many more health benefits than I have named here.
Kefir is a fermented milk drink made from kefir grains (mixture of bacteria, yeast, proteins, fats, and sugars) in any kind of milk—cow, goat, coconut. It can be easily made at home with kefir grains starter kits. It is widely available at most health food stores and costs about the same as goats milk and slightly more expensive than organic whole milk. Kefir contains a ton of probiotics as well as folic acid. Many people who are lactose intolerant are able to drink kefir without any side effects. Kefir is like a slightly sour, drinkable yogurt. There are many flavored varieties but check the sugar content.
 |
| Photo credit |
Kombucha is basically black tea, sugar, and a “mother” culture or mushroom. The culture is a blend of bacteria and yeast that ferments with the tea and sugar. The end result is full of probiotics and B vitamins. It is very fizzy and has a slightly sour but sweet taste. There are several well-known brands and even recipes to brew your own. If you find yourself at a nearby health food store, try a bottle and see what you think. It is supposed to have many more health benefits than I have named here.
Kefir is a fermented milk drink made from kefir grains (mixture of bacteria, yeast, proteins, fats, and sugars) in any kind of milk—cow, goat, coconut. It can be easily made at home with kefir grains starter kits. It is widely available at most health food stores and costs about the same as goats milk and slightly more expensive than organic whole milk. Kefir contains a ton of probiotics as well as folic acid. Many people who are lactose intolerant are able to drink kefir without any side effects. Kefir is like a slightly sour, drinkable yogurt. There are many flavored varieties but check the sugar content.
Sunday, December 5, 2010
Know Your Ingredients Answer #13
Lean Cuisine Lasagna with Meat Sauce (98% fat free, 35% less sodium)
Saturday, December 4, 2010
Know Your Ingredients #13
Tomotoes with tomato puree, cooked macaroni product, tomotoes, tomato puree, dry curd cottage cheese, onions, beef, mushrooms, low-mositure parti-skim mozzarella cheese, corn syrup, modified cornstarch, barlic, tomato paste, enriched wheat flour, parmesan cheese, salt, spices, Romano cheese (made from cow's milk), hydrolyzed vegetable protein and autolyzed yeast extract, corn oil, sugar, xanthan gum, dehydrated onions, erythorbic acid, caramel coloring, dried beef stock, natural flavorings
Friday, December 3, 2010
Product Review: Ladder Hill Update
Ladder Hill Tinkle Time Trainer Update: So the designer remade two of the trainers with a bamboo velour on the inside. It is definitely much more absorbent than the cuddle fleece that was previously used. It is much softer, and it seems to absorb all over inside of spots.
I still prefer to stuff the trainers that have snaps vs. pullup style, and we have not had leaks yet with either style. We have not used these heavily since we have a decent rotation going. The only other recommendation I would make is to sew a stitch all the way down the insert to keep it from bunching at the end. The doublers tend to bunch/curl on the outside as well, but I’m really not sure how to prevent that.
Our leaks seem to have decreased, but we are also using 3 inserts in almost every trainer. Kai is starting to wake up dry more and more often so that is a good thing!
Overall: 8—I would say that I am pretty happy with these. They don’t seem to be leaking quite as much as when we first started using them, but two have different fabric now. We are also adding an extra doubler. I really appreciate the help from the designer. I feel better about recommending trainers with the new bamboo velour.
I still prefer to stuff the trainers that have snaps vs. pullup style, and we have not had leaks yet with either style. We have not used these heavily since we have a decent rotation going. The only other recommendation I would make is to sew a stitch all the way down the insert to keep it from bunching at the end. The doublers tend to bunch/curl on the outside as well, but I’m really not sure how to prevent that.
Our leaks seem to have decreased, but we are also using 3 inserts in almost every trainer. Kai is starting to wake up dry more and more often so that is a good thing!
Overall: 8—I would say that I am pretty happy with these. They don’t seem to be leaking quite as much as when we first started using them, but two have different fabric now. We are also adding an extra doubler. I really appreciate the help from the designer. I feel better about recommending trainers with the new bamboo velour.
Wednesday, December 1, 2010
Subscribe to:
Posts (Atom)