Sunday, October 26, 2014

Berries Make It All Better

It's just about berry season Down Under. Fresh blueberries, strawberries, raspberries and the like are almost ripe for the picking. We got the jump by thawing some frozen ones we helped harvest late last year. We put them atop everything including the rice cereal for breakfast you see here. I bet your getting blue with envy!

Saturday, October 11, 2014

Thursday, October 2, 2014

Sweet Stevia: Coke & Pepsi Go Green

The plant Stevia is the latest healthy trend taking over the food world. It is an all-natural source of sweetness that replaces sugar at a fraction of the calories. Coke Life is already being tested in several markets and Pepsi True will hit Amazon mid-October. Read more here.

Monday, September 22, 2014

Egg Additions

We love eggs. Any way you fix them. They are delicious, an amazing source of protein and the cage-free variety are becoming more accessible. Today's Special: scrambled eggs with additions. We usually play it safe like we did here with spinach and champagne ham. Just a little something to take our breakfast to the next level. Others may include bell pepper, mushrooms, green onion, tomatoes or sausage. If you want to be cooking with sophistication, go ahead and make yourself an omelet.

What are your egg additions?

Monday, September 8, 2014

Accidental Chocolate

In a fit of hunger I relied on the trusty middle console of my car to satiate my appetite. It's always a gamble with what you'll find in there and today I was extremely lucky. Fair Trade Dark Chocolate. Half eaten. It had been pushed upon me before several times actually but I was always dubious. The best chocolate I ever tasted was in the Swiss Alps and I've been chasing that dream ever since. That rich, fresh milk chocolate dream that's reminiscent of the opening scene in Willy Wonka. Today I awoke to another world of chocolate. This time down under with chocolate from Belgium. That part of the world very obviously has the chocolate market cornered and it got me decades later in a place I'd never thought it'd be. I've never been a fan of dark chocolate and truth be told I'm not a big fan of chocolate at all. This chance bar has changed things. It's Fair Trade so the makers of the chocolate not only use the finest ingredients but they receive a fair wage for doing so all the way down to the cocoa farmer. I munched away with a bit less guilt knowing that. 

Monday, September 1, 2014

Can Our Brains Be Trained to Eat Healthy?

In a world where fast food and fast lives abound, is it possible to train your brain to crave healthy, low-calorie foods? A pilot study was published in the Nutrition & Diabetes journal has scientists saying that it is possible. This could drastically change the food game and have people looking even more to a more natural, healthier diet that is sustainable both mentally and environmentally. There is no better time than now. 

Beans beans are good for your heart... via cnn.com
The innovative study of obese individuals divided them into two groups. One control group and the other the experimental. The experimental were told to reduce their calories by 500-1,000 calories a day and eat protein and fiber dense foods for six months. They lost a significant amount of weight but the dopamine levels in the brain which are usually triggered when exposed to fatty foods, were lowered. Their old bad eating habits didn't bring them pleasure which could have long-term and positive effects on their health. 

I'll drink a big glass of water to my health after reading this amazing study. 

Here's to our health!

Read more here via cnn.com

10 picks from the list....

  1. Quinoa
  2. Beans
  3. Blueberries
  4. Dark chocolate
  5. Walnuts
  6. Spinach
  7. Salmon
  8. Eggs
  9. Green Tea
  10. Almonds

Saturday, August 16, 2014

Peter Timbs Is Our Favorite Dinner Party Guest

Recently I hosted a dinner party where I fed nine guests. I served round steaks and admittedly I'm not very good at cooking steak. Despite my originating from Texas, my kitchen confidence when it comes to steaks is low. The solution to that is to use very high quality meat to start off with. We chose Peter Timbs as we often do, and not surprisingly, all the guests were very pleased.
I marinated them for about an hour with a simple concoction of fresh garlic, salt and pepper before grilling them. They came out juicy and delicious. I was very proud of myself but I truly give all the credit to Peter making him the best guest of the evening.
Choose a top butcher for your meat needs because quality cannot be masked and you literally can taste all the difference!

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