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27th February, 2010 |
I have a list of “should eat” breakfasts, like smoothies, egg whites, fruit, ice chips, you get the idea. I also have a list of “pretty decent” breakfasts, such as oatmeal, eggs, yogurt with granola, and on and on. Then there’s my list of favorite breakfasts. This list gets noticed more on the weekend, when I’m home to give the favorites the attention they need. Topping THIS list is fresh buttermilk pancakes. They’ve been a staple around here for a while, morphing into a tradition even, especially during this endless midwest winter. All four of us love ‘em, yup this guy too.
Now, they don’t have to be all that bad. Sure, they’re carbed up a bit and dabble in a bit of butter and maple syrup, but there are tweaks on these fine hot cakes that keep them on “acceptably healthy” but more importantly scrumptious too. One example is always using whole wheat flour for at least half of the flour, REAL butter, pure maple syrup, and organic eggs. These hot cakes could always be the follow up to an uber-healthy green smoothie, if you have that kind of dedication in the morning.
Buttermilk Pancake Paradise… more
24th February, 2010 |
One of my first dates with my husband was dinner at his place. Alongside his oozing charm, wit and out-of-the-box humor, his culinary skills were rather effective early on in our relationship. He had me at how you doin’? when he served up his homemade minestrone soup as a starter. He went on to follow it up with spinach lasagna, finishing the meal with fresh-baked blackberry pie. Yes indeed, I am one lucky girl. This soup is one of my top three favorite dishes Jeremy makes. Did I mention we’ve tied the knot since? We’ve had a few life changes since. I’m quite grateful for all of them.
To all those in the courting phase, serving up this Italian delight to your courtee will earn you mega points. Hot soup is second to none in the sub-zero winter, but this recipe is light enough for a Tuscan summer too. This version of minestrone has limitless options, depending on your vegetable preference. The following recipe is Jeremy’s Minestrone Magnum Opus… more
20th February, 2010 |
When purchasing and firing up this domain over a year ago, already, I had visions, hopes and plans for Spilled Ingredients. Albeit a slow start, the evolution of these visions have gone to print, are transforming, and new ones will transfer to screen in time. One of them is RECIPES. Another is more BRIEF posts. De nada. The others, well, still transforming.
Back to recipes: I’m new to eating fish and seafood after a decade of being a veganesque vegetarian. I’ve collected a repertoire, an at-times confused, conflicted one, of delightfully palatable recipes, just like the rest of us have. I’ll be cataloging the especially delicious and NATURAL ones here. I’ll spare the processed… more
17th February, 2010 |
I promised a microwave full circle a loooong time ago, and round we go.
First, does anything that’s been microwaved ever even taste good? (Ok, microwave popcorn is nostalgiac for me too. If you haven’t gotten behind the crazy stir popper yet, where have you been?) Microwaves are a convenience, and bad robots, for my fellow conflicted LOST audience . They were banned in Russia in 1976. I remember while pregnant, visiting one of many disappointing doc’s for “prenatal checkups”, being reminded not to stand in front of a microwave while it ran. Hmm, is it a good idea to ever stand in front of one, pregnant or not? There are reasons not to microwave breast milk, well beyond “hot spots” in a wee one’s milk. So many reasons that I’ve had to filter PAGES from this post. more
17th February, 2010 |
“According to the Journal of the American Medical Association (JAMA), an aspirin a day increases the risk for a hemorrhagic stroke by 84%!”
This post is a shout out to my only sibling: my younger and wiser brother, who’s holistic, first-do-no-harm-minded, and a Doctor of Chiropractic with his own family practice. Check out his research on the dangers of Aspirin. A big sister couldn’t be more proud. more
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Bottles have BPA, gum has aspartame, snacks and drinks have artificial color, and everything else contains MSG and trans fat, it seems. Where do you start? Cheers, my name is Niki Ahrens and I just want the best for my family, and for the rest of us too.
It's our choice, as parents, whether OUR kids eat real food and whether we use First-Do-No-Harm products on and around them. The decision is always ours. Here you’ll find favorite safe recipes, links to research and data, and alternatives that give us super powers instead of harm us.
How the Food Industry is Deceiving You
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