Inflammation, Diet, Food, Smoothie . . .

I have been drinking smoothies or a protein drink for breakfast since I was in high school.  My mom used to sell Shakley vitamins when I was little and that is where it all started.  They had a protein powder and mom always had some on hand.  As a child I hated eating breakfast, my mom tried everything to get me to eat something anything for breakfast.  I just could not do it, it was all about texture.  When mom brought home the protein powder I gave it a try, and that I could handle.  That was the start of my new breakfast routine. 
My routine has since shifted to smoothies with protein powder.  Over the years I have noticed some inflammation and joint pain in my knees and hands.  I researched what I could do, without medicine, to help relieve my inflammation.  There is  a great deal of information on the web about this subject and  I read most of it.  I found there are many fruits and veggies that aid in reducing inflammation.  I found pineapple, cherries, and blueberries to be the most flavorful for a smoothie.  I know this all sounds "witch doctory" but, I can really see and most importantly feel a difference in my knees and hands when I drink my smoothies. 
Here is my recipe for my breakfast smoothie:

1 cup coconut water
1/4 cup frozen or fresh blueberries
1/4 cup frozen cherries
1/2 fresh banana sliced
4 pieces fresh pineapple
1 tbs chi flax mix


blend in mixer or nuribullet and drink up.
They sell these little cans of pineapple juice and I work them in late in the afternoon.  I know it sounds like crockery that changing eating habits or adding something as simple as a smoothie would make  difference in how you feel but in my case it has.  Maybe it is all in my head and if that is true please keep that to yourself  because right now it works for me.   I also eat my fresh pineapple and blueberries when I want something sweet. 

Meatball Sub. . .

Made my amazing meatballs the other night and I make amazing meatballs, if I do say so myself.  I added a new trick to preparing the meatball sub.  If you already know this trick kudos to you, if not you should try it.   I use sub rolls and slice them open and put them in the oven at about 275 until they are a little crispy.  I peel a clove of garlic and after the sub roll comes out of the oven I rub the garlic over the bread.  Sounds simple, right?  It makes the sub so yummy though.  After the garlic rub down add a little sauce to the bread and then your meatballs.  I slice my meatballs in half, it just makes the sub easier to eat.  I add cheese, sometimes Swiss and sometimes mozzarella I will leave that choice up to you.  I then put the sub back in the oven just to melt the cheese.  These are amazing subs and amazing meatballs.  I think I have given the meatball recipe recently but I will share it again because they are that doggone good.

Meat Balls
2lbs. ground beef
1 cup of bread crumbs
1 cup grated Parmesan cheese
1 Tbsp milk
2 eggs beaten
1 tsp garlic powder

Mix together and make into balls

Sauce
1 jar of your favorite pasta sauce
2 cups beef broth
2-3 Tbsp tomato paste (I like the kind that comes in the tube)
1 Tbsp ground dry mustard
2 tsp thyme

Place the meatballs gently into the sauce try not to stack them on top of each other.  I use the crock pot because I think the slow cooking makes a big difference.  I cook them on low for at least eight hours.

I cook when I feel stressed so I may share that salsa recipe this week too.  We are on our third batch of fresh salsa.

My Little Corner. . .

Our little corner of the world is blooming and growing like crazy.   I told you about planting a clove of my garlic from my counter well, it is growing and I am so proud.  I planted another one that I had sprouting, it is not doing as well.  I hope to be able to cultivate my own garlic since I use it so regularly.  Not from a monetary stand point, although that is another bonus, but just because I like to use veggies and herbs that I have grown.  There is nothing like cooking fresh from your own back yard.  Since the hubbs has been out of work this week we have eaten some fabulous recipes that I have found on Pinterest.  What did we ever do before Pinterest?
Yesterday I fixed a wonderful stir fry with broccoli and cabbage, both from our garden, that was with a sauce recipe from Pinterest.   This is sugar free and gluten free sauce and uses no soy sauce.  Immune boosting stir fry sauce you can find it at this link or keep scrolling and I will tell you some more about it.   I never follow the recipe to the letter so please keep that in mind.

2 cups chicken broth
2 large cloves of garlic
1 tbsp olive oil
1/4 cup red wine vinegar
1/2 tsp sea salt
1/4 tsp cayenne
1tbsp arrowroot (optional)  I did not use this
2 tbsp ginger root minced ( I used ginger powder and I did not use 2 tbsp)

I combined all of this in a sauce pan to simmer while I chopped up my broccoli and cabbage.  I used about 2 cups of broccoli and half a head of large cabbage.  I heat up some extra garlic and a little spring onion in some olive oil before I added my broccoli and cabbage to my stir fry skillet.
My hubby loved this and I liked it too.  Very filling too.  Below are the pictures of my garlic that is really growing.  I cannot wait to harvest it and try it in one of my recipes.

This is my new garlic I just planted along with the one I planted earlier.

Easter Fixings. . .

I usually bring deviled eggs and some sort of dessert to our family get togethers, this year I was asked to bring mac and cheese.  I have a great recipe for homemade mac and cheese that is actually my sisters.  She shared it with me when the hubbs was having his food allergy issues and I had to make everything from scratch.  Yes, I was a baking fool.  The hubs could not have any veggies that were yellow, red, orange, or green because of his salicylate allergy.  He was also not allowed anything that was pre-packaged.  That means homemade everything.    I learned a lot during these couple of years that this was required for his health.  I learned that I can do anything that I put my mind too and that the good Lord above will give you strength to overcome.  I am going to share my sister's fabulous homemade mac and cheese recipe.

2 cups dry pasta (I use whole wheat elbow mac)
1 cup milk
lots of grated cheese (I use a whole big block of cheddar, you can use mozzarella or jack)
2 eggs beaten
salt and butter

Cook your pasta according to package directions.  I grate my own cheese because there are things added to the bags of grated cheese that are not natural.  This also saves money.

Combine eggs, milk, and salt to taste.  Grease casserole dish.  Layer noodles and cheese 2-3 times then dot with butter then pour egg milk combo over the top to cover.  I usually top with extra cheese and you can add bread crumbs for some extra texture.  Bake at 350 for 30 minutes or until bubbly.

This is not your traditional mac and cheese it will have a much different look and texture than what you normally see.  This is actually a healthier version of this childhood favorite.  My hubby and I love this.  

Until we eat again. . . Enjoy

What to Cook if it Snows?????

With predictions of snow in our immediate future I am thinking what can I fix in the crock pot.  Shocker!   Right?   I do love my crock pot.  I was skimming Pinterst last night to see what yummy things I could put in the Pot.   My hubby picked up a roast early this week and I put it in the freezer for just such a case.   I found a very interesting recipe for a balsamic roast.   There are many crock pot recipes out there for roast, but this one sounded very good to me.  I think the twang of vinegar and the little bit of sweet from the honey will be great.  I have a whole board on Pinterst dedicated to slow cooker recipes and that is where I found this one.  I had pinned it a long time ago.  This recipe is from Robyn Stone at Add a Pinch.  I will let you know how it turns out later this week.  

Here we go . . .

3-4 lb. boneless roast beef (chuck or round)

1 cup of beef broth

1/2 cup balsamic vinegar

1tbsp Worcestershire

1 tbsp soy sauce

1 tbsp honey

1/2 tsp red pepper flakes

4 cloves of garlic

Place your roast in the pot.  Mix your other ingredients together and pour over your roast.   Cook on high for 4 hours or low 6-8 hours.   When you are ready to eat, remove your roast to a serving dish and shred with two forks.  Then pour  the juice over your roast.  

In past posts I have left things out of my recipes but, I am pretty sure this one is correct.   Check out 

www.addapinch.com    to see other recipes.  

Until we eat again. . .

Back to School and the Boys. . .

Back to school. . .  My classes are getting ready to start back and I am excited.  Juvenile Justice and Ethics and the Community this is going to be a great semester.  Be looking for lots of posts with regard to my classes.  I already know there will be lots on the juvenile side, especially since I have two in my house and there are so many out there doing things that could affect their future and they do not even know it.  Case and point are those that like to send so called "sexy" pictures to others.  Check back with me later for that post, I am still working on it.
Lots of things going on this week as the kids deal with their stress and try to get ready for their final exams next week.   Trying to get everyone to eat a little better this year, not necessarily for weight loss but just for better nutrition.  The hubbs has diabetes and he has to be the healthiest diabetic in the world, per his physician and our insurance agent.   With that said, his diabetes is genetic and so I do worry about the boys and the possibility that they could develop it as well.  I found an old cook book that has some really good recipes that are high in good protein.  I want to share this one because it can be made ahead and cooked later.  Here we go:
Egg Casserole
1 large loaf of bread cubed
6oz of American cheese (I am going to use cheddar)
4 oz non fat Swiss cheese ( I do not use non fat cheese)
2 1/2 cups skim milk
5 green onions sliced
20 egg whites ( I use 5 eggs, 5 egg whites)
1/2 lb turkey or ham cut into bite sized pieces (I do not use this)
sliced mushrooms 1 jar or 4 oz fresh (I do not like jar mushrooms)

Melt the cheese and a cup of the milk together over medium low heat.  Mix remaining milk with the eggs.
Combine the bread, onions, meat and mushrooms in a large bowl.   Put the bread mixture in a 9X13 non-stick or glass pan.  Pour the egg mixture over then cover and refrigerate or bake at 325 for 1 hour or until the middle is set.  Serve with picante sauce or Texas Pete.  This can be refrigerated over night.

Stay tuned. . .