The Halloween Dilema

I have issues with Halloween. Not even because of the association with death and horror, although we do leave those aspects out of our activity choices.  It's all the candy.  Yes, I realize it's just one day.  But that candy hangs around much longer than just one day.  And it's not like our children aren't inundated with candy and sweets on a regular basis--birthdays, Valentine's Day, Christmas, prizes, etc, etc. Why do we feel that a celebration has to be tied to large consumption of unhealthy, processed food?

I know some people have their kids donate a portion of their candy to their dentist who donates it to a charity or trade it in for a book or other toy.  And in my house the candy has simply "disappeared" as soon as Halloween becomes a distant memory.  With these options the candy is being thrown away (wasteful) or given away to "less fortunate children," because we don't want our own children to eat it. Really???

I have found another reason this year to not be a fan of Halloween. Child slave labor. I realize this is a sticky issue and that people have different opinions on child labor in other countries.  I realize that standards of living and standards of pay can be different in other countries than they are here.  And I am sure I am unwittingly supporting companies whose practices I would disagree with on a regular basis.

However, for the whole I believe that we have created a country that is so concerned with having it all and having it now, that we either do not care or do not know where our food, clothing, and general goods come from or what it has taken to get there.  I believe we have allowed the wool to be pulled over our eyes because we have decided that it is more important to have excess than to have value.  Rather than choosing moderation and self control, we have created a world in which bananas, coffee, sugar, chocolate and the people who produce them can be easily exploited for profit.  I believe this isn't the fault of large corporations, but more so we as individuals who have voted with our dollars and with our lifestyles.

Please don't misunderstand, I know this is a very complicated issue in which it is difficult to determine which side started it, and what then to do to change it.  Sometimes we are stuck with two less than optimal choices.  In no way am I trying to say that I am "holier-than-thou" because of my choices.  What I am saying, is that when an issue pricks my conscious, I believe that I have a responsibility to then make changes in the way I live to line up with my values.  These values have already lead us to make changes such as buying our meat and dairy from local farmers as much as possible, to minimize the amount of processed food that we allow into our diets, and make most of our own food.

Back to Halloween...

This year we decided to have a little Halloween party for the kids, because we still want to do something fun.  The kids, except for one, picked out costumes to make.  We'll make Monster Face Sandwiches with veggies, hummus, meat and cheese, salad, Spider Snacks out of crackers, peanut butter, pretzels, and organic chocolate chips.  For desert we'll have homemade sugar cookies shaped like pumpkins.  We're also brainstorming some game ideas with a pumpkin/Halloween theme and going to download fun music.  For the trick-or-treaters we have sticky eyeballs and the like to give away. (Which may not be the best option either, but we're taking it one step at a time as we learn.)

My challenge to you is not to make the same exact choices I do, but rather to think about what bothers your conscious or doesn't sit well with you.  Then, decide what you can do differently to better reflect your values. 

Variety is the Spice of Life

About a month ago we realized that we had fallen into a pattern of eating out or stopping by the store to pick up something "quick." 
It wasn't that we hadn't planned a menu or that there wasn't food in the house to eat.
Tiredness may have been a factor in the dinner-time blues, but after reflecting, we came to the conclusion that boredom was the culprit.
I plan a two-week flexible meal plan that I modify seasonally, and we were overdue for a change.  Following a rotating meal plan helps me to plan for grocery shopping and simplifies my life.  For all it's benefits, sometimes it just gets a little old and it's time to change the disk.
So without further ado, this is our current "fall" (we live in Texas) meal plan.


Week One


Saturday- Kale Risotto
Sunday- Chef's Choice
Monday- Lentil Soup (The picture looks nothing like the actual soup, and I add Spike Veggie Seasoning.), Brown Rice, Salad
Tuesday- Crock pot Meatloaf, Potatoes, Veggies
Wednesday- Sweet Potato Quesadillas
Thursday- Chicken Tortilla Soup (We have homemade chicken broth and cooked chicken on hand in the freezer, which makes this recipe easy to throw together!)
Friday- Homemade Pizza


Week Two


Saturday- Black Bean Salad/Chili
Sunday- Chef's Choice
Monday- Veggie Stir Fry, Brown Rice
Tuesday- Crock pot Chicken (However we feel like making it.)
Wednesday- Curried Quinoa
Thursday- Spanish Tortilla
Friday- Leftover night


This is just a springboard for our menu for a two-week period. As I mentioned with my previous menu post, since we get our produce through a coop, I alter the menus to fit what we actually have on hand. I.e: Butternut Squash Soup instead of Veggie Stir Fry, Black Bean Soup instead of Black Bean Salad, etc.  I like planning in an open night (Chef's Choice) as well to eat out, go to a friend's house, or have company over and plan whatever fits our fancy.  And I will admit that one Wednesday or Thursday night a week often ends up being picking up take out, especially if Ben's out of town and I work late (read every single week). Pad Thai, anyone?

Tales from the dark side

I turned off the crock pot full of chicken with a half grimace and sigh of defeat tonight.  "Real food" hasn't exactly been happening in my "real life" lately.  Tuesday night we stopped in at Arby's on the way to soccer practice.  (The chicken pulled out from the night before hadn't defrosted by that morning to be put in the crock pot, and both my husband and I were caught up with work at dinnertime.)  Wednesday night I worked until 7 and picked up Thai food on the way home.  Thursday night we both worked late, and I picked up sushi.  Tonight was supposed to be homemade pizza, but I forgot to thaw the crust and both of us were caught up with work yet again.  Pizza Hut to the rescue? Ugh.

It's not that we don't eat out. (Although not normally four nights in a row.)  And I can handle the occasional food failure. 

But that chicken.  You see, even though it hadn't defrosted by Tuesday morning, we were going to cook it for dinner after work.  And then when that went out the window we decided to throw it in the crock pot this morning and use it for chicken wraps for lunch tomorrow.  Except that one of us forgot to turn on the crock pot and it sat there until he got home at one and turned it on.  And I am not going to be the guinea pig to find out whether or not it's still good after sitting on the counter for several hours raw at room temperature.

However, throwing away food is one of the seven deadly sins.  I think.  At least that's the impression I got growing up.  Then as I realized that not one, but two meals had been sabotaged in one day, all the thoughts of how I should have planned better and how I am working too much and neglecting my family and how I am completely inadequate and incapable of doing everything I need to do at work and at home pop up in the back of my mind like unwanted and yet oh so familiar friends.

The beginning of the school year is one of those seasons for me that is very difficult.  No matter how much I plan ahead, it never seems to be quite enough.  And this year has been a doozy.

My temptation, I realize, is always to focus on the negative--of what I didn't do "right," instead of what I did do well.  I made yogurt this week. I ate a nutritious breakfast and took a healthy snack and water to work with me every day.  I ate the last bag of beans and rice I had previously frozen for lunch one day.  We had family game night tonight.  I loved my husband and children and students and friends. 

And I get to start over again tomorrow, let it all go, and do what I can do to the best of my ability.

The Lunchbox Edition

Yikes! I haven't posted in a month!  The start of the schoolyear is always a little crazy for me, and this year is no exception.  (In my next life, I am going to live on the beach and teach yoga. True story.)  In the meantime, here is a post to on what real food can look like on the go.


For the kids:

This year I have decided to get the kids involved with making their own lunches. The first time went great. The second time I realized it works better to get them going two at a time rather than four at once.  However, it is way more enjoyable for me to get them in the kitchen helping than be stuck by myself until 9 at night making lunches for four kids.  Plus, they are learning responsibility and taking ownership of what they eat.

I created a table which gives the four of them six options for lunches over the course of a week and placed it inside a plastic sheet protector so that we can cross of when they've taken a particular item for lunch.

Name

Tuna or Chicken Sandwich

PB & Jelly or Honey Sandwich

Cheese & Crackers or Tortilla Roll Up

Soup or Beans w/ Bread or rice

Fruit Yogurt w/ Granola Bar or Trail Mix

School Lunch

They also get to take a fruit or veggies and a "treat" such as homemade cookies or snack crackers. 

Choosing after the first day was difficult for a couple of them, "Why can't I just take (fill-in-the-blank) again?" I decided to provide them a menu of main items that they check off to prevent one kid from taking the same thing every day and using it all up. Plus, it is easy for me to plan ahead to make sure I have enough food on hand for their lunches.  There is enough flexibility built in to where they can each have their individual preferences. (By the way, we pack lunches the night before. Mornings are WAY too crazy.)

School lunches have improved at my school this year.  They are serving whole wheat bread, and the sides options are fruits and vegetables, including a fruit and veggie bar.  Even before they made changes, we decided to allow the kids to buy school lunch one day if they choose for two reasons.  One, we aren't purists.  We still eat out and eat whatever we're served out of the house.  Two, I don't want school lunches (or certain other foods) to become the "forbidden fruit" and turn my kids off to the way we normally eat as they grow up.

     On a side note, we don't buy juice boxes. The kids all have water bottles to take.  Also, we bought small thermoses for hot/cold items and sandwich wrappers and snack bags off of etsy. And no, I'm not worried about them losing them. We told them it's their responsibility to buy any replacement items.

For the older crowd:

Pop quiz, if you're over 10, packing a lunch is still cool because

A. It's healthier.
B. It's more economical.
C. It's less wasteful. (If you use reusable containers.)
D. All of the above.

Yes, it's D. How did you know??? Here are some tricks of the trade (drumroll, please)...

Plan ahead. Unless you are crazy like my husband and jump out of bed ready to start the day and sometimes even EARLY (gasp), pack your lunch the night before.  The easiest way to pack your lunch is leftovers from dinner.  Add a salad and a water bottle, and WALLA, instant lunch.  I also take a piece of fruit and some nuts or the like for a snack.

    Tip: If it's a family favorite or your family will continue to eat until there is no more food on the table, you may want to set some aside for your lunch before you serve them.

Cook ahead. We do this with items like bread, yogurt, beans, hummus, cookies, and brown rice.  Two weeks ago we made hummus to eat on pita bread with veggies for a quick no-reheating-required lunch.  When we make a pot of beans or lentils, we also make extra rice and store it together in the freezer in individual portions for "frozen meals."  Soup can be stored this way as well. Cookie dough can be store in the freezer in batches to be baked up for the week.  Once a month or so I make a large batch of dough which yields four loaves of bread, cinnamon rolls, and pizza crust.  The extra loaves go into the freezer for lunches in future weeks. (No I don't make all of these foods in one weekend.)

Cut ahead. Some of our fruits that we get in the co-op can end up just sitting unused because we don't feel like cutting them up during the week.  We have started precutting fruit like mangos and cantaloupe when we get them.  Sometimes we freeze part of the fruit we get for smoothies or to add to yogurt.  Lettuce keeps longer if you wash it and store it with paper towels.  Other veggies can also be precut to add to a salad or sandwich.  It is totally worth it to take a little time on the weekend to prep your fresh fruits and veggies to make it more convenient to make a quick lunch or snack during the work week.  And you can give yourself a pat on the back for not paying the grocery store the ridiculous upcharge buy it cut up for you!

Have a back-up plan.  Give yourself some grace.  As I mentioned above, the start of the schoolyear is crazy for me.  I try to plan ahead and freeze items, but it never goes as well in real life as it does in my head.  If you're going through a busy time, buy a few healthier frozen meals to keep in the freezer for lunches.  If you're going to grab something out, try to think of where you can go and get something relatively healthy that won't weigh you down. Some grocery stores have salad bars and soup.  The other day I picked up pineapples and mandarin oranges packed in fruit juice, ginger snaps, and healthier crackers to keep in my classroom for afterschool snacks.  It's not organic or fresh or homemade or raw, but it's a better option than junk food or cranky me and cranky kids.

If you're looking for me, I'll be the one with the retro Hello Kitty lunchbox.  *sigh* I wish.

Where's the beef?

Previously I covered various ways to shop for fruits and veggies, this week we’re moving on to meat.   Meat is an item that I plan for differently from my fruits and vegetables.  I have a basic meal plan of which meat I’m going to serve which days and I shop based on that, whereas with vegetables I start with what I have/what’s in season and plug that into my meal plan.

As with vegetables, there are a few different methods for purchasing meat depending on your priorities.

Method One-Grocery Store

Sketch out a basic meal plan for which meat you will eat over a two to three month time period.  (I have a basic two week rotating meal plan that I change out with the seasons, example below.) Start watching the prices of meat at the grocery store when you shop or look at the ads.  When a particular kind (that you actually eat) goes on sale, buy enough for two-three months (most items go on sale about every 12 weeks) and freeze what you won’t use in the next couple of days.  It will take you a little bit of time to build up a stockpile of meat in the freezer, so at first you might spend more as you are buying what you need for a week or two plus what you will need for three months of what is on sale. Eventually you won’t need to pay full price for meat, unless you’re in a pinch.

Advantages to this method overall is the cost.  However, I don’t use this method because of the quality of meat that you find at the grocery store.  Do your research.  Whether or not you have opinions regarding animal cruelty, I have qualms with eating meat that came from sickly animals because of my own health.

Method Two-Coop

Just as there are coops for produce, there are also coops that you can join for purchasing natural or organic meat.  Normally the coop host places an order every month or two months, and you pick up your order on a set day.  With this method, you also need to plan for your family’s needs over a period of time.  By purchasing with a group of people directly from the farmer, you have the opportunity to purchase higher quality, healthier meat at a lower price than you can purchase it at the grocery store. 

Method Three-Meat Market/ Rancher

A meat market or the rancher himself can also provide the opportunity to purchase higher quality meat than you find at the store.  Some ranchers sell their meat directly to customers via phone or internet or have a store set up for purchases.  You may have to make a drive to purchase as most ranches are not within large cities, or you can ask about their delivery options.  Many farmers have websites where you can read about their products and their story before making the trek.  It is also pretty common for large purchases to receive a discount. You may even be able to get a friend to split a large purchase with you.

Saving $$$$$

Tip #1-Cut back on meat

Higher quality meat does cost more than sale prices at the grocery store.  We help curb those costs by not eating meat every day.  Yes, our kids are healthy and eat very well.  Meat is not the only source of protein and studies have shown that it is healthier to eat less meat than is typical in the American diet.  If eating less meat is scary to you, try eating one meal a week without meat and see how you like it. 

Tip #2-Menu planning

Below is my menu plan which I refer to as my Dog Days menu. It is really really hot here, and I do not want to heat up my house any more than I have to.  Saturday’s and Sunday’s meal can be cooked on the grill. The others can be made in the crock pot or do not require much cooking. Make your own salad night is one of my kid’s favorites. Not included below is that we eat salad and/or other vegetables with every meal. (Monday is the only one I’ve ever made up a name for prior to this post, but I didn’t want the other days to feel left out. And I know the table is off centered, I just don't know how to fix it!)

Sizzling Saturday	Super Sunday	Meatless Monday	Tasty Tuesday	Wacky Wednesday	Veggie Thursday	Fun Friday
Pineapple Teriyaki Burgers or plain burgers on whole wheat buns	Beef Kabobs	Make your own salad night	BBQ Chicken (crock pot)	Southwest Bean Salad (Cold dish made from leftover or canned black beans.)	Hummus & Veggies (Hummus can be made in advance.)	Fruit & Waffles (Waffles can be premade and frozen.  Reheat in toaster.)
Brats & Dogs on whole wheat buns (This is kind of a cheat meal. Pick hot dogs without MSG, etc.)	Chicken Fajitas	Black Beans (crock pot) & Rice (can be premade)	Chicken Burritos (Use leftovers from fajitas and black beans.)	Fish and/or Curried Brown Rice (can use leftover brown rice)	Stuffed Peppers (You can use leftovers or get creative with the stuffing.)	Leftovers/ Out (This is use it up or toss it night before coop pick up.)

Because I get my vegetables from a coop, I tweak it as needed.  For example, if I didn’t get peppers in the coop pick up, I’ll do grilled chicken instead of fajitas, and will cook the vegetable I have in some way instead of making stuffed peppers.  And sometimes we go out or to friends or family one night.  This just gives me a starting point so I’m not recreating the wheel every single week, and I know that I have enough food on hand for the week. 

Tip #3:

Always look ahead to the next day’s dinner before you go to bed in case you need to pull something from the freezer or prep food for the crock pot.  When school is in session, we look ahead at our meal plan and pre-make some items to save us time during the week. It may seem like more work, but once you get in a groove, planning ahead saves you so much time and money in the long run! (Less last minute stops at the store or drive-thru!)

The First Step Part II (aka Shopping for Produce)

At long last I will tell you everything (well, almost everything) I have learned about buying fresh produce.  I know. Super exciting.  There are a few ways to go about it, depending on where you're at in life and what your priorities are.  I'm going to be upfront with you and let you know that all three methods require a paradigm shift in menu planning (foreshadowing of future post) because you plan your cooking from what's in season or what's available.  And here's a little secret: the food tastes better in season.

Method One: Grocery Store Bargains

It's not a huge secret that grocery store prices vary from week to week on produce.  (If this is a new concept to you, grab the ad for your local grocery store and check the front and back page for their weekly specials.)  This method is kind of like the stock market, you buy what's on sale now to get the most bang for your buck.

I don't really like this option because it's not easy to find what I want in organic produce at the neighborhood grocery store, and our healthier grocery store is expensive.  If I do go buy fruits and veggies to the grocery store, I consider which foods it is more "important" to buy organic.  For information on why organic and which foods to avoid click here.

Method Two: Farmer's Markets

If you are looking for fresh, local, in season produce this is the place for you.  I like this option because I like knowing where my food came from and I like supporting small farmers.  Grocery store varieties of fruits and vegetables are chosen because of their ability to pack and transport well--not for taste.  Most of what you buy at the grocery store comes from a distant state or country and was picked before it was ripe.  It may cost a little more than the grocery store, but if you'll eat more of it because it tastes better, isn't it worth it?

The downsides to this method are that farmer's markets aren't open all year round and all hours of the day, and I don't know whether the food is organic or not.  I've been told that a lot of the time it is, however, I don't know whether that holds true in Texas because it is not the easiest state to grow in.  The good news is, you can easily find out how the farmer grows the food if you aren't a wuss like me and afraid to ask!

Method Three: Join a Coop

This is the method that we employ for the majority of our produce needs.  It's super easy.  Once every two weeks I go pick up an 18 gallon tote of organic produce from the host's home for less than what it costs to buy the same at the grocery store.  We added an extra fruit share because Ben and I weren't eating much fruit because we were giving it all to the kids.  It is enough produce to feed the six of us for two weeks. Sometimes we have leftovers for the freezer, too.

I like this method because it saves me time and money by keeping me out of the grocery store.  We can order certain dry goods as well through the coop.  Plus it ensures that we are eating plenty of fruits and vegetables.  It is amazing how what is (and isn't) in the house affects what you eat! 

If you don't like the idea of needing to pick up your produce on a certain day, that could be a downside for you.  My only wish is that it were more local. As it is there is some local organic produce as it is available.  That being the case, I still pick up a handful local produce here and there if I see it available at farmer's markets, etc.  I mean, who can resist fresh from the garden tomatoes?

Bonus Method: Garden

I didn't mention this method above because admittedly, it takes someone who really wants to do it.  It's really more of a hobby (or obsession) that you hope actually gives you something in return.  I, for one, cannot help but dream of fresh from the garden produce when it's time to plant, and curse the squirrels, bugs, and weather that threaten to impede that dream.  When we are able to harvest the fruits of our labor, it is thrilling on so many levels: fresh organic food from our yard that we planted ourselves!

If you are as crazy as I am, and want to give it a whirl, try planting some herbs or plants in pots to start out with.  Fresh basil! Oregano! Cherry tomatoes!  Beyond that, there are so many books on gardening, try browsing the library for options. 

Maybe one of these days I'll be able to grow enough food to feed my family. In the meantime, I am so thankful for other people who can do it for me!

The Detour Edition

Yes, I know I promised Part II of The First Step. And it's coming. Soon. 

However, this past week my family took a road trip to Colorado to visit family and so I decided to write about eating real food on the road.  I'm going to be up-front and let you know we relax our norms a little while we're traveling, but still try to eat a good portion of fruits and vegetables, overall make good choices, and drink plenty of water, etc, etc.

This one takes a little preplanning.  If you leave yourself to the mercy of Billy-Bob's Truck Stop and America's Favorite Drive Thru, your options are going to be very, very limited. And you will pay a fortune for those items.  Our solution for car trips has been to pack a cooler, along with reusable water bottles, and a bag of snacks. (If you're flying you can still pack a couple nonliquid snacks in your carry on.)

The way there is always easier, because you're at your own home to prep.  My husband and daughter made peanut butter balls.  (Oh. so. yummy. You can find the recipe here. We substituted the coconut and currants for chocolate chips and almonds.)  The kids made individual snack bags of trail mix from ingredients in our pantry.  We packed fruits and vegetables, homemade ranch, granola and yogurt, Bunny crackers, water jugs and walla!  With some fruits and vegetables, it is better to cut them up and pack them in a hard container first.  Can we say smushed kiwi?  The trip out was a success, the only hitch being that I forgot to pack the lettuce for salad on day 2, so we feasted on trail mix, cantaloupe, and baby carrots at the park.

If you plan to eat out, it is a good idea to do a search on the internet first of to turn up healthier options.  These may not be visible from the highway.  Confession: we planned to eat at Jason's Deli in Amarillo, but ended up at Texas Roadhouse instead.  In my book, not a big deal.  We had eaten sandwiches for lunch, and you know, if you're in Amarillo...  At least we didn't attempt to eat the 72 oz steak.

The day before heading back home, we stopped at a local grocery store to stock up for the way home, and bought the following:

Breakfast                                       

Granola Bars

Raspberries

Blueberries

Lunch

Lettuce (for salad)

Cucumber

Avocado

Grape Tomatoes

Organic Ranch

Kashi Oatmeal Chocolate Chip Cookies

Izze Blackberry Sparkling Juice

Dinner

Pita bread

Mustard

Turkey

Monterrey Jack Cheese

Snacks

Organic Yogurt

Popcorn (didn't actually eat it, I'll explain later.)

Salt and Pepper Potato Chips

A couple of gallons of water to refill water bottles

Total cost: $65.  Add up the costs of eating breakfast, lunch, dinner, snacks, and drinks or bottled water on the road, and we estimated our savings to be $35 at a minimum. Although a few of the items we bought were more prepackaged than we like to eat, all of the food was either "natural" or organic, and it fit our no high fructose corn syrup or hydrogenated oils goal.  Plus, still better than truck stop food. 

Speaking of which....

Somewhere around Amarillo our 115,000 mile state-of-the-art Chrysler minivan decided to give up the good fight.  The AC broke. For the third time this year. In over 100 degree weather.  With five hours left to go. In the interest of family harmony and cooling off the troops, the kids were allowed to pick out a cold treat at a gas station.  And I didn't even read the label.  Because it's not about doing it "perfectly," it's about doing it better.

(This is just how we did it.  Your version of "better" may look totally different than ours based on where your family is at.)