Dirty 12 and Clean 15

It’s that time of year again, when the Environmental Working Group (EWG) publishes their list of dirtiest and cleanest fruits and vegetables with regard to pesticide residue. I’m no fan of pesticides but sometimes they can’t be avoided (as hard as I try), even with proper washing procedures; still, in my mind an apple is healthier than a Special K Bar (40 ingredients, 40! Including chemicals, soy, corn, milk, wheat, rice, and four different low quality oils-and in the Strawberry Bar, there are no strawberries, but artificially flavored cranberries!). Healthy snacking, Special K diet MY ASS.

See the updated list below:dirty-dozen-and-clean-15-2013-411x540

You can find more information at the EWG’s website about methodology and even more detailed lists here!

Thanks to Ingredients of Wellness for the photo.

Elimination Station, right here!

Phew! Things have been so busy that I’ve rarely been on the computer at all, and sometimes I just want to go home and hibernate (am I the only one that wants to do this? Go home and escape the rest of the world? I can’t be.). In addition to busy, I’m still really struggling with digestive issues, so I’m trying to work through those the best I can and still remain positive.

This last Monday I decided to get more strict for 30 days and see if it helps, so here’s what I’m doing:

  • No coffee
  • No alcohol
  • No dairy
  • No nuts
  • No eggs (SAD)
  • No artificial sweeteners (read: gum)

Coffee has been no big deal (much to my surprise). I think I like the idea of coffee more than the actual coffee itself. Alcohol, I miss my glass of wine, but it’s fine. Dairy, I’d already eliminated most anyway (except for occasional cheese or grass-fed butter), so not a big change there. No nuts has been fine. I miss a little almond butter in the morning with my banana, and I occasionally used nuts as an easy go-to snack or fat/protein, so maybe I miss the convenience more? Eggs. I miss them. I really do. I was eating a lot of them, and they’re my go-to protein on a late dinner night, for breakfast, etc. They go with everything and are fabulous. I miss chewing gum too…but I think that’s just a habit.

In addition to the eliminations, I’m eating less fruit (fructose can be hard to digest for some), more veggies and protein. I’m drinking my home-brewed kombucha regularly (I still can’t believe I’m continuously brewing my own kombucha!) and making a batch of bone broth weekly that I drink daily (it’s so good and comforting and warm). I’m also getting a lot more sleep, which is wonderful.

So far, my stomach has been better, but it’s only been 3 days. I remain cautiously optimistic 🙂

Taking all this into consideration, I still cook something everyday! I’ve been cooking pretty simple (but yummy!) things. Last night I sauteed onion, broccoli and cauliflower in some coconut oil with garlic, and then drizzled a little balsamic vinegar on it. I paired it with a turkey burger and some bacon.DSC_0674DSC_0678

Expanded Garden!

If there is one thing I’ve made a focus in my life, it’s doing things I truly enjoy, because life really is short. For me, gardening is one of those things. It’s good to get your hands dirty, and it’s rewarding. Thanks to my parentals for this value.

I posted several times about my garden last year, in part because it was the most fruitful one I’d ever had. I planted extra tomato plants to ensure I’d have a decent yield, and by summer’s end I was giving away tomatoes left and right because all plants survived and thrived. Some of the plants did so well, they got to be about 7ft tall which meant Seth and I were out there almost weekly staking and re-staking. We vowed to have a different method this year, and to plant fewer plants (or I told Seth I would do things differently this year). Hee hee. Right.

I planted the same amount of tomato plants this year, 2 zucchini squash and 2 peppers. Then I said, uh oh! I haven’t even planted herbs or cucumbers (or anything else I might want to try?? I may or may not have a habit of going to a garden center and buying all sorts of stuff that “will be fun to see if I can grow this!” Thanks Mom.). So, my awesome hubs built me another raised bed, and a new deep herb planter box to sit in the raised bed perimeter, since nothing grows in that limestone unless you have an ice pick to dig with-except for this, my 2 1/2 year old out of control oregano bush:DSC_0666 Soon, we won’t have to mow, because our entire backyard will be varying degrees of gardens. Yay for urban gardening.

Before planting anything this year, we enriched the soil with organic blood meal, manure, worm castings, and chicken poo (FYI, dogs love to try to eat this when you look away).DSC_0671 We’re in the process of cleaning out all the weeds in our raised bed that runs the perimeter of our yard-which is super ugly and annoying, but not urgent. I was pulling some of the weeds last week so we could put the herb planter box in its place, and the silver lining to these weeds?? LADYBUGS! They’re everywhere. I was thrilled. So, I relocated a few to my veggie plants, and they’re still there!!!!!! YAY! 🙂DSC_0664

It is in the mid-90’s today in San Diego, which the veggies are soaking up (I’m personally not a fan). Of the veggies I have planted so far, less than 2 weeks ago, they’ve already grown about 1 1/2 feet. I have more to plant, so I’ll be making a trip to the garden center this weekend. We’ll see what I find.

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Oh, and Seth found some awesome rocks, we’ll do something fun with.

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Cooking, isn’t hard.

A lot of people ask me how I find the time and energy to cook everyday, because they “just don’t want to.” Upon a little more questioning, more often than not, it’s the prep time that deters someone from standing in the kitchen. Here’s a tip and something I repeat often, it isn’t hard. Nobody ever said things had to be diced, chopped or look nice.

Easy Friday Dinner

  • Whole carrots
  • Whole brussels sprouts
  • Grass-fed butter
  • Brown mustard (excluding any grain-y type)
  • Kosher salt/pepp
  • Oil (rubbed the steak down with it)
  • Grass-fed flank steak

This was dinner last Friday. I washed whole carrots and sprouts, tossed them in a grass-fed butter and mustard mixture, sprinkled with kosher salt/pepp and roasted in the oven in a glass dish (side note-the veggies didn’t quite have the mustard-y flavor I was wanting, so next time, I’ll add more, and maybe some mustard powder 🙂 ). I started them about 20 minutes prior to Seth grilling the grass-fed flank steak, which was also just lightly seasoned. Dinner, done.DSC_0098DSC_0101P.S. Everything re-heated well, for additional meals.

EASY!

Stir-fry, Asian Style!

I love stir-fried veggies, all different kinds. Throw them in a pan, let them cook and eat. So easy. I have been craving an Asian style flavored stir-fry, without the soy/sodium, so I threw one together last night (also inspired by the veggies that needed to be used).

Asian Stir-Fry

  • Veggies of your choosing
  • Chopped garlic cloves
  • Dried ginger
  • Kosher salt/pepp
  • Coconut oil
  • Coconut aminos

I started by melting a little coconut oil in the pan, and adding the more firm veggies-chopped garlic and onion. I sauteed until half-way cooked, then added the two kinds of zucchini and mushrooms. I seasoned with kosher salt/pepp/dried ginger, and let cook:DSC_0113It didn’t take long until they were done, so I threw them in a bowl and tossed them in coconut aminos, a substitute for soy sauce. Lower in sodium, organic, gluten free, non-gmo, dairy free, soy free, etc. It satisfied the craving without being over-powering.DSC_0115