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Mindful Menus - Week of 3/15/2010

Chive Talkin — Mon, 15 Mar 2010 01:59:33 GMT

Welcome to the Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. Yes, there are joys! If you are new to menu planning, I am more than happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added.

Ahhhhhh... feet are up and I am relaxing with the family after a fun weekend spent partying with family! Saturday was DS' robotic birthday party and Sunday was a delicious dinner at my cousin's house. I love being back in Maryland. Now, if I could only reclaim that lost hour...

Here's what's on the menu this week:

Monday - Vegetarian - Creamy Barley with Tomatoes and Greens... this is a new recipe I am trying this week from Real Simple February 2010. I love barley and I think greens and tomatoes are natural compliment... mixed baby greens salad with balsamic vinaigrette.

Tuesday - Spaghetti and Meatballs - DS requested meatballs for his birthday lunch and we had some leftover so it'll make dinner super easy tonight... caesar salad.

Wednesday - Happy St. Patrick's Day! My DH requested the traditional fare - Corned Beef Brisket, but I may do a regular brisket - I haven't decide yet - cabbage... potatoes... carrots. I think I will add a horseradish sauce - you know how much I love it - and sautéed apples on the side.

Thursday - Vegetarian - Quinoa Stuffed Acorn Squash - this is a recipe I will post - this will probably be the last time season for this yummy dish... cherry spinach salad with dijon vinaigrette... perhaps a cheese omelet for the little guy.

Friday - It's Friday... you know what that means - Yes, POW (Pizza of the Week) Night!!! Tonight, it will be a homemade cheese pizza.

Until next time... Eat REAL, Eat WELL- Cheers!!!

Menu Planners: Please join me by linking your healthy menu plan via Mr. Linky on Sunday evenings. I usually have my menu plan up by 9pm... If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

*You must link back to the blog roll so that everyone can explore all the menu plans available. This is such a great way to get new menu ideas, new recipes and meet other like-minded people. To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post.

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker. I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List.

Thanks again... I LOVE having you!!!

Cilantro Pesto in the Raw

Chive Talkin — Fri, 12 Mar 2010 19:57:00 GMT

Photo from Google Images

I love, love, love cilantro! Always have, always will.

Besides it's fresh, unique taste, cilantro is known as a detoxifier and is said to remove heavy metals from the body - and I am not talking bands. LOL. So, it's an important herb to add to the diet if you have mercury amalgams as it is said that the mercury leaches from the fillings over time. I am still researching this and have seen some interesting and promising information on cilantro's medicinal effects on the body.

Last night I came up with a definite hit - cilantro pesto. This pesto is a beautiful emerald color. I have seen different versions... here is my raw, vegetarian version:

1 C packed fresh cilantro leaves
½ C raw cashews
¼ C olive oil
1 garlic clove

Pulse all together in a food processor.

Season to taste with salt. You can also kick it up with the addition of hot pepper flakes or hot sauce of your choice.

Enjoy as a dip with tortilla chips, raw veggies, grilled fish and meats or alone on a spoon.

Easy!

Mindful Menus - Week of 3/8/2010

Chive Talkin — Sun, 07 Mar 2010 22:12:00 GMT

Don't forget to keep checking back as menu plans are added.

I was busy last week - homeschooling, cooking, researching, locating, exercising, tax preparing, laughing, shopping, talking, reading, snuggling, tasting, planning, responding, watching, driving and celebrating. But that's life and it's all good.

The best day of the week was Saturday because DS turned three! We had planned on having his party this past weekend, but rescheduled it for next weekend when more of his cousins can come. It's a good thing too because I still need to find the cake supplies for his robot cake. DS3 is really into robots and loves the robot that Nana and Pop-Pop sent him. It's really cool, but very loud. I joked I was going to remove its batteries because I have heard its robotic voice detecting and firing on enemies pretty much non-stop.

Today, we wrapped up a gorgeous early spring weekend in Maryland. The sun and warmer temperatures continue to melt the snow and have inspired me with this week's menu. I can't wait for the local farmers markets to open and the growing season to kick in.

Here's what's on the menu this week:

Monday - - Vegetarian - Veggie and Cheese Omelets or Frittata - I haven't decided which yet ... citrus fruit salad with mint dressing.

Tuesday - Fresh Herb Encrusted Roast Chicken... smashed potatoes... roasted brussel sprouts and shallots. I will probably kill two birds with one stone and roast two chickens at once for leftovers.

Wednesday - Vegetarian - Ratatouille topped with feta cheese over whole wheat couscous. I will use canned tomatoes because fresh tomatoes are not locally in season. If you want to know more about how to eat seasonally (and locally) in the middle of winter check out this post. Something came up last week and I didn't get to this, so it's on again this week. Another great thing about menu planning - if you don't get to something one week, put it on again for the next week.

Thursday - Broiled Salmon with Cilantro Pesto... risotto with sundried tomatoes and green onions... sautéed mixed greens in garlic and olive oil.

Friday - It's Friday... you know what that means - Yes, POW (Pizza of the Week) Night!!! Last week, we decided to make our own pizza instead of the local take out that I had planned. This week we'll do take out.

Until next time... Eat REAL, Eat WELL- Cheers!!!

Menu Planners: Please join me by linking your healthy menu plan via Mr. Linky on Sunday evenings. I usually have my menu plan up by 9pm... If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

Thanks again... I LOVE having you!!!

Mindful Menus - Week of 3/1/2010

Chive Talkin — Mon, 01 Mar 2010 01:46:00 GMT

Don't forget to keep checking back as menu plans are added.

Had a wonderful weekend, brunching with girlfriends from high school, checking out our new surroundings and trying to figure out where to plant ourselves. Literally.

For this week's menu, I have planned some "comfort" foods as it will soon be time to put the heavy casseroles away in favor of the lighter foods of spring and summer. I love the rhythmic predictability of seasonal eating.

Oh, yeah, that's right... there's a birthday party at our house this week - a certain little someone is turning three and his request... Meatballs!

Here's what's on the menu this week:

Monday - Vegetarian - All Veggie Gratin - broccoli, cauliflower, onion, yellow squash and/or zucchini, mushrooms, garlic and fresh basil. I have said it before and I'll say it again... I love gratins as a winter food trend. They are a delicious comfort food - hardy - you don't miss the meat in the veggie only ones, versatile - the flavor combinations are unlimited and economical - easy on the wallet.

Tuesday - Mediterranean Beef Stew... this is a fairly traditional stew of grassfed beef and veggies with a hint of Mediterranean flavors - oil cured black olives and Mediterranean spices like bay leaves and thyme... served with mashed potatoes.

Wednesday - Vegetarian - Ratatouille topped with feta cheese over whole wheat couscous. I will use canned tomatoes because fresh tomatoes are not locally in season. If you want to know more about how to eat seasonally (and locally) in the middle of winter check out this post.

Thursday - DDs' Special Request - Creamy Chicken Wild Rice Soup... Greek salad... artisan bread.

Friday - It's Friday... you know what that means - Yes, POW (Pizza of the Week) Night!!! I am thinking it will be local take out again tonight. Oh, darn. *WINK*

Until next time... Eat REAL, Eat WELL- Cheers!!!

Menu Planners: Please join me by linking your healthy menu plan via Mr. Linky on Sunday evenings. I usually have my menu plan up by 9pm... If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

Thanks again... I LOVE having you!!!

A Random Act of Kindness

Chive Talkin — Wed, 24 Feb 2010 03:25:00 GMT

If my spotlight wasn't in storage, I would have used it.

I got a delivery today that made me smile - really big. Here's the story and I am sure you will share the sentiment that life is still good - real good:

Last week, I lamented to my Twitter friends that my beloved juicer didn't survive my recent move to Maryland. More specifically, the electrical cord was ripped off the unit.

Now, I LOVED that juicer - it worked beautifully and even better was the price I paid for it - $2 at a garage sale. So, I tweeted something like sob, sob "...RIP juicer. I loved you..."

And to my surprise, a Twitter friend responded and asked me what kind I had. I told her it was a Jack LaLanne's Power Juicer. She replied that she had one in her basement that she wasn't using and could she send it to me?!?! She said she would haul it up, clean it up and send it out.

AND she did! It arrived in beautiful condition with even the instruction and recipe books!

This random act of kindness reminds me that life continues to be good, despite the struggles we all have. After all the craziness of the past couple months - yes, CrAzY - this was a really cool gift to receive. I think of it that way - as a gift from a friend. I hope she knows how much I appreciate it.

We all have "things in our basement" and closets and garages that we are no longer using but would really bless the socks off someone else. Please take the time to pass something on.

Thanks, Leesie, for the kindness you showed me. It was a wonderful thing to do. (((Hugs))) Everytime I make juice - and I make it often - I'll be thinking of you!!!

If you are on Twitter, be sure to follow Seaslife and her informative tweets.

Balsamic Glazed Lamb Meatloaf

Chive Talkin — Tue, 23 Feb 2010 22:45:00 GMT

Our family enjoys lamb, so when I saw this recipe from Real Simple, I knew I wanted to try it. I have made lamb burgers and meatballs in the past, but I hadn't thought to make a meatloaf. It was delicious and when I make it again, I may add some different herbs.

2 slices of bread - I used the sprouted grain bread that we use everyday - torn into small pieces... or if you have a food processor do what I did - just pulse a few times in the food processor.

1 ½ pounds of ground lamb - buy already ground or for best flavor grind your own from lamb purchased from a local producer or Whole Foods Market or your local natural foods market.

1 egg

2 cloves of garlic, chopped fine

2 T fresh thyme, chopped fine (I processed both the garlic and thyme together in the food processor)

salt and pepper to taste

At least 2 T balsamic vinegar.

Heat oven to 400º F.

Place vinegar in a small bowl.

In large bowl, combine bread with 3 T of water. Then add all ingredients through pepper. I used about 1 t salt and ½ t pepper.

Place meat mixture on foil-lined baking sheet and shape into loaf about 8 inches long and 2 inches thick. Brush with vinegar and bake for 30 to 35 minutes or until thermometer inserted in center registers 150º F. Brush with more vinegar several times during cooking. It is important to be somewhat liberal with the vinegar and use more as needed. I brushed the entire loaf, top and sides, about 4 times during cooking. Rest for at least 5 minutes before slicing.

Menu Idea: I served the meat loaf with garlic smashed potatoes and wilted mixed greens.

This post is part of Fight Back Friday on Food Renegade... Check out more relevant real food posts there.

Mindful Menus - Week of 2/22/2010

Chive Talkin — Mon, 22 Feb 2010 01:32:00 GMT

Don't forget to keep checking back as menu plans are added.

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Last week was a busy one spent getting settled in, getting to know the area - finding stores, etc. and getting back to school. The weekend came (and went) very quickly. On Saturday, it was fun to have my outlaws, I mean in-loves (in-laws) over for an early dinner. Today, DH and I went to Howard Live - A Home, Garden and Libations Event at Turf Valley Resort in Ellicott City. I realized that I really like the word libations. Hahaha. The event was well attended and made for a really fun date. BTW, the Balsamic Glazed Lamb Meatloaf from last week was delicious and I will be posting the recipe this week. So, please look for it.

Here's what's on the menu this week:

Monday - Vegetarian - Black Beans and Brown Rice. We like to eat it topped with homemade guacamole and salsa, chopped cilantro and shredded cheddar cheese...sometimes I will add mixed baby greens... citrus salad.

Tuesday - Tuscan Chicken Stew (I love easy and delicious one-pot meals)... crusty artisan bread.

Wednesday - Dilled Salmon Cakes with Horseradish Sauce - this is a "staple" in our family. I make them often and EVERYONE likes them even the two-year old. You can certainly eat them without the horseradish sauce, but I have a "thing" for horseradish sauce... steamed, then smashed cauliflower - instead of smashed potatoes... quinoa with dried apricots, raw almonds, coconut oil and shallots or scallions - haven't decided which.

Thursday - DH requested his favorite pasta dish this week... Turkey Italian Sausage and Whole Wheat Pasta with sundried tomatoes, fresh basil, mozzarella cheese and artichokes... homemade caesar salad.

Friday - It's Friday... you know what that means - Yes, POW (Pizza of the Week) Night!!! It will be more local takeout - As you know, we LOVE pizza and our traditional Friday pizza nights! Since, I think it's important to support local business, I am more than happy to try another one out. *WINK*

Until next time... Eat REAL, Eat WELL- Cheers!!!

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A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

Thanks again... I LOVE having you!!!

How to Eat Seasonally in the Middle of Winter

Chive Talkin — Fri, 19 Feb 2010 05:22:00 GMT

Note: I started this post when I lived in Wisconsin. We have since relocated to Maryland. I think it is applicable to many across the country who desire to eat seasonally.

It's so sad when the local Farmer's Market closes to hibernate for the winter. How jealous I am of my Florida and California friends who enjoy the pleasures of a year round market. Trust me, we don't take our Farmer's Markets for granted.

So, please don't feel guilty over the fact that you can't eat local year round. Most growing seasons are short - May through October.

I am the first to admit that eating vegetables seasonally during the winter does not come easy either. But you can make it happen NOW by using this secret:

Your definition of local simply needs to enlarge and include the seasonal crops of the closest warm weather growing area.

There are numerous sites like Field To Plate™ that give information on what crops are ready during particular months by location. That way, during the winter, you can buy "local" squashes, cabbages, broccoli and other cool weather crops with confidence.

Besides enlarging your local there are a few NOW and LATERS to consider:

NOW: Buy frozen foods, organic when possible, especially fruits. Freezing doesn't remove as much nutrients from the foods as canning does. Freezing slows down, but does not destroy, enzymes in fruits and vegetables. However, please know that they are not 100% raw as companies, even organic ones, blanch the food prior to packaging. It's also important to recognize that some organic frozen foods are packaged in China. As a matter of fact, many organic foods - frozen and not - are produced and packaged in foreign countries. Read the country of origin on the product's package so you know exactly where you're getting your food from.

LATER: The absolute best way to insure the highest quality of frozen foods is to buy lots of your favorite fruits and veggies when they are locally in season at the Farmer's Market and freeze them. Or even better, grow them yourself first. What a treat to have summer fresh strawberries that you picked (and froze) in your February smoothie! Make homemade garden fresh tomato sauce and freeze to enjoy in the cold months. Plan to freeze this summer!

LATER: Another option to eating seasonally in the winter months is food dehydration. Dehydration preserves food while maintaining the integrity of the nutritional value of the food. During the summer months, stock up on your favorite local fruits and vegetables and dehydrate them. There are different methods of dehydration - solar powered or electric. Plan to dehydrate this summer!

LATER: Home canning is last on my LATER list because many nutrients are lost in the canning process. Many, but not all, and if I had a choice of eating fresh tomatoes in February or my canned organic tomatoes, I'd pick my canned tomatoes. Hands down. You can grow or buy local organic veggies in season, can them, and enjoy the fruits of your labors during the winter. Plan to can this summer!

NOW: Be sure to purchase or borrow a seasonal cookbook like Simply in Season Expanded Edition (World Community Cookbook) by Cathleen Hockman-Wert and Mary Beth Lind. This will give you some ideas of foods that you should be eating during each season. Perhaps it will even inspire you to try a new food.

Eating seasonally can be done with a little effort and planning. And now you know what I've got planned for this summer. ;-0

This post is part of Fight Back Friday on Food Renegade... Check out more relevant real food posts there.

Mindful Menus - Week of 2/15/2010

Chive Talkin — Mon, 15 Feb 2010 04:06:00 GMT

Welcome to the Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. Yes, there are joys! If you are new to menu planning, I am more than happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added.

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Happy Valentine's Day!!! I hope you had the sweetest day EVER.

Can hardly believe everything that has happened since I last posted... Here is the run-down of our CrAzY week:

The Saints won the Super Bowl which totally rocked because we are NOT Colts fans.

On Monday, while packing and patting ourselves on the back for being ahead of our self-imposed moving schedule, our neighbor caught his garage on fire - which was a big problem since we shared a duplex. We were incredibly thankful that it wasn't worse and we got away with just minor smoke damage and major inconvenience.

We were forced to evacuate and stayed the rest of the week at a local hotel. We had no electricity - no heat, hot water, no toilet during our move. On Tuesday, Salvation Army brought us a generator so we had lights to see while packing. We had many friends help us in a myriad of ways. We felt so very blessed with all the amazing help.

The movers came on Wednesday. And despite the set-back, we were able to move as planned on Thursday and arrived in Maryland on Friday. The drive was uneventful and quite frankly, I loved just "vegging out" on the trip. Today, we went to my brother's house and hung out. We had great food and great laughs. It is AWESOME being back! Surreal almost. I am psyched to explore the area again.

Here is what we are eating this week:

Monday - LOL. We didn't get to this dish last week because of the fire and we didn't get to it the week before or the week before that. I brought the ingredients with us on our move so it is Spinach Chickpea Curry - vegetarian - tonight. For sure. This curry boasts fragrant spices like cardamom, cinnamon and ginger, chickpeas, canned tomatoes - which I am fine with this time of year, spinach, fresh cilantro and coconut milk - It makes the house smell soooooo yummy... brown basmati rice.

Tuesday - Balsamic Glazed Lamb Meatloaf - new recipe from Real Simple 2/2010... smashed potatoes... sautéed greens in olive oil, garlic and squeeze of lemon juice.

Wednesday - Lentil and Bean Soup - Vegetarian - another new recipe... artisan bread... mixed green salad.

Thursday - Sautéed Chicken Breasts with citrus quinoa... green beans with shallots.

Friday - It's Friday... you know what that means - POW (Pizza of the Week) Night!!! Tonight it will be local takeout - LOVE East Coast pizza - it's THE BEST!!!

Until next time... Eat REAL, Eat WELL- Cheers!

***************************************************************

A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

Thanks again... I LOVE having you!!!

Mindful Menus - Week of 2/8/2010

Chive Talkin — Sun, 07 Feb 2010 17:14:00 GMT

Welcome to the Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. Yes, there are joys! If you are new to menu planning, I am more than happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added.

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If you haven't heard already our family is packing up and moving... to Maryland!!! Well, moving BACK to Maryland after MANY years in the Midwest. We are so looking forward to seeing family and friends on a more regular basis and meeting new friends.

The past few weeks have been CRAZY as we packed up our house and took care of all the moving details. Please bear with me as I get back into the swing of things. I anticipate lots more crazy as we get settled in.

It is Super Bowl Sunday!!! Speaking of packing, we hope the Saints send the Baltimore Colts, I mean Indianapolis Colts, packing. I am a Baltimore girl and old grudges run deep. Hahaha!

So, here's the short "recycled" menu plan for the week... I need super easy:

Monday - Can you believe we didn't get to this last week or the week before? I have the ingredients on hand and I need to use what's in the pantry to limit our baggage... so it is Spinach Chickpea Curry - vegetarian. This curry boasts fragrant spices like cardamom, cinnamon and ginger, chickpeas, canned tomatoes - which I am fine with this time of year, spinach, fresh cilantro and coconut milk - It makes the house smell soooooo yummy... brown basmati rice.

Tuesday - It is the Super Luscious Lasagna - vegetarian - from last week that I made and froze the leftovers. That pic was from 2009 when I made it last. It has spinach, mushrooms, a béchamel sauce and a marinara sauce... simply divine. The leftovers are so yum! Homemade Caesar salad on the side.

Wednesday - Crockpot Barbecue Chicken... garlic smashed potatoes... green beans, shallots, sundried tomatoes and feta. I will be making enough chicken to take on our trip Thursday. We like to have real food on our road trips and try to limit eating out as much as possible.

Thursday - O.T.R. - On the Road! We are heading to our friends' house. Depending on our arrival time, we will be eating on our own or with them. I hope it's with them!

Friday - It's Friday... you know what that means - POW (Pizza of the Week) Night! Tonight it will be takeout for sure!!!

Until next time... Eat REAL, Eat WELL- Cheers!

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A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

Thanks again... I LOVE having you!!!

Food, Think. What Now? My Take From the Film Food, Inc.

Chive Talkin — Wed, 03 Feb 2010 05:16:00 GMT

This may hurt a bit (Or not - If you are already aware of what I am about to share.) Pain usually brings about an action. Sure, you can ignore it and let it fester or you can do something about it. If you already know about GMO's - genetically modified organisms or GEO's - genetically engineered organisms, big agriculture corporations - both animal and crop productions, the importance of eating local and seasonally, then rock on! If not, then take a breath and read on...

There is a lot of good hype going around about the documentary film Food, Inc. When Oprah gets a hold of something you can bet that it will become the "talk" of the web. And it is a very good thing because Food, Inc. IS the most important film you ~~should~~ will see this year. If you don't change the way you eat and think about food after seeing it something is seriously wrong.

When you pick up a package of ground beef at the supermarket do you think about where it came from? I often thought of a beautiful herd of healthy cattle enjoying an afternoon munch on their lush pasture land. Seriously... I used to think that. Or when I bought chicken, I imagined chickens enjoying their free range on Farmer Ben's farm. I think most people have an idealized notion of where their food comes from. I used to.

The fact is this is NOT the case. How sad. In fact, if you really want an idea of where your food comes from and the little variety there is, you must see Food, Inc. Yes, it can feel overwhelming to make a major change. The great thing about this change is that you are in control of it. Take baby steps or go "cold turkey" - no pun intended. Whatever works for you. Just don't be too hard on yourself about yesterday. Do what you can today. And don't be legalistic because that's no fun.

So here's what you can do now:

Support local farmers and buy directly from the farm when you can. This applies to vegetables, meat and dairy. Get to know personally who is growing and caring for your food. The government wants to hold small farmers to the same scrutiny as the big ag corps and it's putting them out of business. We need to support local farmers to insure variety in our food sources.

Buy local at farmer's markets.

Shop at natural foods co-ops and markets that support your food values.

Grind your own meat. Turkey, lamb, chicken, beef, bison - whatever your family eats. The freshness of grinding your own meat is in the taste. You will be amazed. I promise. The best part about it? You KNOW what goes into it - just the meat - no bones, no skin, no spinal cords, etc. I shudder to think what goes into the ground meat at the big, conventional slaughter houses. In a pound of ground meat, think of all the different cows that could potentially be in it.

Buy organic, non GMO/GEO foods.

And, of course, it goes without saying, if you have the ability and property to grow and raise your own food, then by all means do it.

If enough people become concerned or even better outraged about what they are putting into their bodies, change will happen. Money talks. If big ag. corps start losing money because people aren't buying their products they will be forced to change.

I already knew much of what I saw come to life in Food, Inc. so what the film did for me is renew my desire to continue to do what I am doing... it brought to life the realities of conventional produced food... and those pictures have stuck in my mind. Which is good because sometimes I need an "in your face" reminder.

This post is part of Fight Back Friday on Food Renegade... Check out more relevant real food posts there.

Mindful Menus - Week of 2/1/2010

Chive Talkin — Sun, 31 Jan 2010 23:35:00 GMT

Welcome to the Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. Yes, there are joys! If you are new to menu planning, I am more than happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added.

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OK Menu Planners - It's the first of February - We are four weeks into The Mindful Menus Challenge - Awesome! Keep it up!

I have ~~an intense desire~~ want to know: How is menu planning going for you? Any tips you'd like to share? Any struggles you are having? I would love to hear your experiences over the last month. If you are lacking motivation in your planning, check out this post I recently wrote.

Last week was an unusually busy week, but it was an easy week in that I didn't have to cook two nights since we were out of town. It was a great time had by all - celebrating my oldest brother's early retirement party and my mom's birthday! I love my Minnesota peeps!

Since we ended up staying through Friday, I didn't get to last week's Spinach Chickpea Curry, so it's on again this week.

So, here's the menu plan for the week:

Monday - Spinach Chickpea Curry - vegetarian. This curry boasts fragrant spices like cardamom, cinnamon and ginger, chickpeas, canned tomatoes - which I am fine with this time of year, spinach, fresh cilantro and coconut milk - It makes the house smell soooooo yummy... brown basmati rice.

Tuesday - Sautéed Mixed Greens - I bought rainbow chard, red chard and purple kale at Whole Foods Market yesterday - and grilled garlic-basil chicken sausages... smashed potatoes... sautéed apples.

Wednesday - Super Luscious Lasagna - vegetarian. That pic was from 2009 when I made it last. It has spinach, mushrooms, a béchamel sauce and a marinara sauce... simply divine. I have not made any lasagna this winter yet and I'm so looking forward to it and leftovers! Homemade caesar salad on the side.

Thursday - DH requested White Chicken Chili... with tortilla chips, salsa, shredded raw jack cheese, plain yogurt or sour cream and chopped fresh cilantro... avocado-orange pomegranate tex-mex salad.

Friday - It's Friday... you know what that means - POW (Pizza of the Week) Night! Tonight will be homemade pizza - haven't decided the kind yet... One of them will be cheese though.

I really don't do a lot of baking. I enjoy making artisan bread, but I leave the sweet baking to my daughter. This week she is making chewy granola bars using coconut oil instead of butter and vegetable oil. I love coconut oil and I appreciate its incredible health benefits. I have used it to make banana bread with good results, so she'll be trying it in the bars. We'll let you know how they turn out. Please check out her fledgling baking blog Life is a Sweet One - a brilliant blog name too... don't you think?

Until next time... Eat REAL, Eat WELL- Cheers!

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A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

Thanks again... I LOVE having you!!!

What to Do When You Lack Motivation in Menu Planning?

Chive Talkin — Wed, 27 Jan 2010 17:15:00 GMT

It happens to the best of us... and this week it happened to my friend, Jen. I started answering her by comment on her blog, but as I started writing, I realized that this is a great topic for a blog post. So, thank you, Jen for my post inspiration. You have encouraged me more than you know over the past year.

So here's the dilemma - What to do when you lack motivation in menu planning? When it happens to me, and I assure you it does, I do one of these four things (or all of them):

See what others are eating - by looking at their menus! This is one of the great things about Mindful Menus. There are some inspiring, healthful menus on the blog roll here. Check them out!
Ask your family. - I ask them anyway for special requests, but I ~~beg~~ strongly encourage them to help me when I am feeling unmotivated.
Head to the local library for some fresh "meat" - in the form of cookbooks. I love cookbooks and I read them like novels before bed. A cookbook gets extra bonus points if the author includes menu ideas. I am so easy like that.
When all else fails, go to what you know. I look over my own past menu plans and keep it simple. I go to the old stand-bys. These are the dishes that please me and my family. (This is exactly what Jen did. Way to go, Jen!) Although, I enjoy trying new things and am on a constant search for new recipes and techniques, I am not trying to reinvent the wheel every week.

Menu planning is never supposed to be drudgery. It is a tool to help you eat healthier, stay on budget and reduce stress. Yes, I said reduce stress. You will feel better to have a plan, than not have one. I promise you.

Here is a menu planning secret, if you do the above four things regularly, even as part of your weekly planning, the unmotivated times will be few and far between. Really.

So, when the unmotivated uglies try to get you down... step up your game and defeat them!

Mindful Menus - Week of 1/25/2010

Chive Talkin — Sun, 24 Jan 2010 23:58:00 GMT

Welcome to the Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

Thanks so much for visiting! Please feel free to make comments and suggestions. I would love to hear from you.

It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. Yes, there are joys! If you are new to menu planning, I am always happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added.

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We have an unusually busy week coming up - including a couple of evenings out... So, this may seem like a short week for me... and it is - Yeah!

So, here's what we are eating:

Monday -Dilled Salmon Cakes with horseradish sauce - we LOVE these... sautéed spinach and garlic... Israeli couscous "buttered" with coconut oil.

Tuesday - Out with Friends!!!

Wednesday - Out with Family!!!

Thursday - Spinach Chickpea Curry - vegetarian. This curry boasts fragrant spices like cardamom, cinnamon and ginger, chickpeas, tomatoes, spinach, cilantro and coconut milk - It makes the house smell soooooo yummy... brown basmati rice.

Friday - It's Friday... you know what that means - POW (Pizza of the Week) Night! Tonight will be take-out cheese from our local pizzeria. This is really good East Coast pizza in the heart of Wisconsin!

Until next time... Eat REAL, Eat WELL- Cheers!

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A few "rules" for joining in Mindful Menus...

*Please post only menu plans that are healthy and focused on REAL food.

Thanks again... I LOVE having you!!!

Best Darn Burger I've Had in a Long Time

Chive Talkin — Tue, 19 Jan 2010 03:46:00 GMT

Flexitarians eat meat. I choose quality over quantity. Last week, I had the opportunity to taste the amazing beef of Rocky Mountain Organic Meats - 100% Grass-Fed Organic Beef.

I believe in buying local whenever possible and I have posted before about grinding your own beef for the tastiest ground beef. When you can't buy local and can't grind your own beef, you have to expand your "local" circle. Rocky Mountain Organic Meats is right in America's backyard.

The lean ground beef was carefully packaged and arrived frozen. I let it thaw overnight in the fridge. I decided that the best way to taste the beef would be in a burger. So, the flavor would not be masked in anyway. My husband is the grill master, so he did the job of prepping and grilling the burgers. He topped it off with marble jack cheese, sautéed onions and mushrooms and a slather of horseradish mayo. Simple, yet oh so, yummmmm. I made sure I tasted the burger plain too. It was rich in flavor and very juicy. I was extremely pleased with the quality and taste of the ground beef. There is nothing like a burger off the grill in the middle of a Wisconsin winter. My mouth is watering just thinking about it.

Next time you are considering a beef purchase, I recommend checking out Rocky Mountain Organic Meats. They have all cuts of beef; specialty items - like beef tongue and heart, snack items - like MSG free beef sticks and summer sausage and economical beef bundles (quarters and halves) up to 175 pounds of organic beef. This is the way to go if you have freezer space and want to save money - comes to about $8 per pound of steaks, roasts, burgers, etc. I recommend getting a friend (or two) and splitting it. The prices are reasonable for the what you are getting - 100% grass-fed, organic beef. Taste the difference for yourself.

Disclosure: This blog's author received non-monetary compensation for this blog post.

Mindful Menus - Week of 1/18/2010

Chive Talkin — Sun, 17 Jan 2010 22:48:00 GMT

Welcome to the Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

Thanks so much for visiting! Please feel free to make comments and suggestions. I would love to hear from you.

It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. Yes, there are joys! If you are new to menu planning, I am always happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added.

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The Cowboys lost. *Stomps feet, shakes fists* And, of course, we are getting lots of ribbing from our Minneosta family and friends. OK...Breathe. Ready to move on now. There's always next year, right?

So, here's what's on the menu this week:

Monday - All Veggie Soup with Corn Dumplings... mixed baby greens with apples in a lemon shallot vinaigrette.

Tuesday - Oven Barbecued Chicken... herbed green beans with onions, garlic and feta cheese... garlic smashed potatoes.

Wednesday - Polenta with Tomato-Shitake Sauce... steamed broccoli.

Thursday - Taco Soup ... We love this soup! So easy and freezes well.

Friday - It's Friday... You know what that means - POW (Pizza of the Week) Night! Tonight will be a take-out cheese pizza from our local pizzeria. Yummmmm!

Until next time... Eat REAL, Eat WELL- Cheers!

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A few "rules" for joining in Mindful Menus...

*Please only post menu plans that are healthy and focused on REAL food.

Thanks again... I LOVE having you!!!

Sowing the Seeds of a Beautiful (and Power-Filled) Day

Chive Talkin — Thu, 14 Jan 2010 05:11:00 GMT

If I am not having a smoothie for breakfast, it's a power snack. Here is a simple one that keeps me going... like the Energizer Bunny. Seriously.

Take one Ezekiel 4:9 Sprouted Grains English Muffin - very lightly toasted. This is my favorite English muffin hands down. Love its flavor and texture.

Spread with peanut butter... a raw nut butter is preferred but in a pinch Peanut Butter Company's: The Bees Knees will do splendidly.

Sprinkle a handful of raw pumpkin seeds on top for extra crunch and drizzle all with raw local honey. Mmmmmmm.

You will be satisfied. I promise.

This is NOT a paid post.

Gratins: One of 2010's Winter Food Trends

Chive Talkin — Tue, 12 Jan 2010 02:45:00 GMT

Gratins are a rich, satisfying, "home-y" - not homely - meal. I have said it before and I'll say it again: I love gratins as a winter food trend. Yep, you heard it here first! Gratins have traditionally been prepared as a potato and cheese side dish and served with roast beef or ham. However, they can stand alone. They are a delicious comfort food - hardy - you don't miss the meat in the veggie only ones, versatile - the flavor combinations are unlimited and economical - they are easy on the wallet. The true beauty of this dish is that you can make it your own. Feel free to experiment.


     This gratin had herbs de Provence and homemade croûtons sprinkled on top.

6 C of veggies - broccoli, cauliflower, yellow squash, zucchini, mushrooms - really whatever combination you like. Sometimes I add carrots and green beans.

Regarding the mushrooms, if you use them - I have cooked them two ways in this dish. I have steamed them and I have sautéed them apart from the onions and garlic first - either way works. Although, I think I prefer the sauté method. You decide.

Cut broccoli and/or cauliflower into small florets. Slice all other veggies. Green beans can be left whole. Steam veggies until crisp tender and set aside.

You will have to steam longer cooking veggies first - like carrots, green beans, broccoli and cauliflower. Wait a bit, then add yellow squash, zucchini and mushrooms. In this recipe, I like mine almost soft but not mushy. Again personal preference.

1 sweet onion, thinly sliced
1 garlic clove, minced

In a sauté pan, over medium heat, sauté onions and garlic in 2 T olive oil until tender.

¼ C flour (I have used both unbleached, all-purpose flour and whole wheat pastry flour with good results. Although, the all-purpose flour will result in a somewhat smoother roux.)

Sprinkle the flour on the onions and garlic mixture. Stirring constantly (I use a big whisk) over medium high heat for about 3 minutes.

2 C milk (I use whole milk because that's what we drink.)

Whisk the milk into the roux and bring the sauce to a boil.

Salt and pepper to taste and pinch of nutmeg.

Cook sauce for about 5 minutes at medium high heat.

1 C cheddar cheese, shredded. Use whatever "sharpness" you prefer.

Stir the cheese into the sauce and remove from heat. Combine with veggies and transfer to a large casserole dish.

Toppings: Either 1 C bread crumbs and 1 T melted butter combined or Homemade croûtons. You can add fresh parsley, basil and whatever herbs you enjoy and shredded parmesan cheese if you desire.

Sprinkle toppings on the veggie mixture and bake at 350º about 20 minutes or until heated through.

Note: Cooked chicken and/or bacon would be fabulous additions.

Mindful Menus - Week of 1/11/2010

Chive Talkin — Mon, 11 Jan 2010 01:48:00 GMT

Welcome to the Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

Don't forget to keep checking back as menu plans are added.

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Last week was a great week - Mindful Menus started off the New Year with a bang! Well, not literally, but I am so pleased with the friends that have decided to join in - the menus are inspiring! Keep it up! Our homeschool was back in session for our first full week after Christmas break. We had a snow day! We roasted a turkey - my affections for that bird may be increasing. And to top things off - The Cowboys won 34-14! Woohoo!

So, here's what's on the menu this week:

Monday -All Veggie Gratin - broccoli, cauliflower, onion, yellow squash and/or zucchini, mushrooms, garlic and fresh basil... Since the oven is on - baked potatoes and sweet potatoes on the side. I have said it before and I'll say it again... I love gratins as a winter food trend. They are a delicious comfort food - hardy - you don't miss the meat in the veggie only ones, versatile - the flavor combinations are unlimited and economical - easy on the wallet.

Tuesday - Chicken and Greens Stir-Fry - chicken, garlic, ginger and greens... brown rice. I haven't made an Asian inspired stir fry with just greens before, so I'll let you know how it turns out.

Wednesday - Crockpot Vegetarian Chili - very yummy, super easy and chock full of veggies and beans with homemade artisan bread. The leftovers for lunches are fabulous.

Thursday - I know it's winter in Wisconsin, but we are grilling out (I am so excited to be trying out organic, grass-fed beef as part of an up-coming review!) So, hamburgers on the grill - with all the fixings, oven fries with fresh parsley and garlic and my big, phat Greek salad - hold the out-of-season tomatoes and cucumbers.

Friday - It's Friday... you know what that means - POW (Pizza of the Week) Night! Yeah!!! This will be homemade veggie pizza... mixed mushroom, caramelized onions and a bit of goat's cheese and a plain cheese for the kiddos.

Until next time... Eat REAL, Eat WELL- Cheers!

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A few "rules" for joining in Mindful Menus...

*Please only post menu plans that are healthy and focused on REAL food.

Thanks again... I LOVE having you!!!

Kitchen Tip: Killing Two Birds with One Stone

Chive Talkin — Sat, 09 Jan 2010 04:02:00 GMT

I admit this may not the prettiest picture to everyone. But it perfectly illustrates this kitchen tip. Literally.

A way to save time and money is roasting two chicken at once. Since I try to avoid processed foods and deli meats, having a second chicken (for leftovers, lunch meat for the children or for another meal that requires pre-cooked chicken) is so convenient and worth the "trouble" of cooking two birds together. Extra points for getting your birds on sale.

Note: This photo was taken after most of the drippings had been removed for gravy.

Brussel Sprouts: Barbie's Cabbages

Chive Talkin — Thu, 07 Jan 2010 02:57:00 GMT

Awwwww....they're so adorable. Barbie's™ cabbages!

I hope by now you are eating your brussel sprouts (and loving them.) Why? Because they're good for you, that's why and because I said so. *wink*

Seriously, I am not the only one saying they are good for you. There are claims and more claims that they (and all crucifer veggies) are a preventative against lung and stomach cancer. They are an excellent source of vitamin A, vitamin C, vitamin K, vitamin B6, Folate, Potassium, Manganese and fiber.

The reason you may have such an aversion to them is perhaps the way you were served them as a child. Did grandmother cook them until dull and soft and smother them in butter and/or cream? Now, I love butter and cream, but not on my brussel sprouts. That's not the best way to eat them. So, if you have been avoiding them, try brussel sprouts in a whole new way today.

At the market, select tight-leaved sprouts of similar size. Wash and remove the outer leaves. Cut them into quarters. Toss them in olive oil, minced garlic, thinly sliced shallots, salt and pepper to taste. Sauté over medium-heat until tender crisp or roast in the oven at 400º F for 40 minutes. Don't be afraid to sample as you are cooking because you don't want to overcook them. I like them slightly browning on the edges. Crisp cooked bacon pieces would finish them nicely if you were going non-veg.

Brussel sprouts, properly cooked are so delicious, it's a wonder my family ever gets any! I promise you won't be disappointed.

Mindful Menus - Week of 1/4/2010

Chive Talkin — Sun, 03 Jan 2010 20:14:00 GMT

Welcome to the Mindful Menus - A Menu Planning Blog Roll to inspire health through real food!

Thanks so much for visiting! Please feel free to make comments and suggestions. I would love to hear from you.

It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. Yes, there are joys! If you are new to menu planning, I am always happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added.

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WOOHOO! It's 2010!!! I am so excited about the New Year, the New Decade and the Mindful Menus Challenge! It's all about challenging ourselves to better health through food and fitness. I consider food more than just a necessity. I consider it medicine. Yes, what we put in our bodies directly relates to our health. You put crud in an engine and you get an engine that won't work or at best runs sub par. Plain and simple. I believe that foods have the power to heal our bodies. So, here's to a healthier you (and family, if you have one) in the New Year and years to come!

This week's menu was inspired by frugality and the necessity of using up some things in the pantry. You know the things you wish weren't there, but are and the things that need to be used before they expire. For more on getting your kitchen in order for the New Year see Three Words...

Here is what we are eating this week:

Photo from Google Images

Monday - Vegetarian Quinoa Stuffed Acorn Squash... mushroom, apple and goat cheese salad... cheese omelet for the Little Guy. Quinoa is a wonderful grain that is high in protein. I have lots in the pantry that I need to use. So when I saw this recipe, I thought that it would be perfect for tonight's meal. I also have goat cheese that I thought would go well in a mixed baby greens salad with sliced apples.

Tuesday - Grass-Fed Beef and Broccoli Lo-Mein... a simple Asian inspired one pot meal.

Wednesday- Vegetarian Spinach Mushroom Enchiladas... black and white bean salad... avocado-orange pomegranate tex-mex salad.

Thursday - Crazy at it seems, we are roasting a turkey that has been waiting patiently in our freezer to be cooked. Remember, we spent Thanksgiving and Christmas in Stillwater, MN. I admit that turkey is not my favorite bird, but everyone else in my family loves it. So, Roasted Turkey it is... along with homemade cranberry dried cherry sauce... mashed potatoes and gravy.... roasted brussel sprouts and shallots. The family can enjoy the leftovers for lunches, etc.

Friday - It's Friday... you know what that means - POW (Pizza of the Week) Night! Yeah!!! This will be homemade veggie pizza... mixed mushroom and caramelized onions and a plain cheese for the kiddos.

Until next time... Eat REAL, Eat WELL- Cheers!

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Menu Planners: Please join me by linking your healthy menu plan via Mr. Linky on Sunday evenings. I usually have my menu plan up by 9pm... If you're not ready until Monday evening... No worries, just please do it!

A few "rules" for joining in Mindful Menus...

*Please only post menu plans that are healthy and focused on REAL food.

*You must link back to the blog roll so that everyone can explore all the menu plans available. This is such a great way to get new menu ideas, new recipes and meet other like-minded people. To link back, please grab a Mindful Menus button (in the sidebar on the right) for your post.

*If you link up and are on Twitter, please let me know by comment with your twitter name or tweet to me @chivetalker. I would love to tweet a thanks to you for joining in and I want to add you to my Menu Planners List.

Thanks again... I LOVE having you!!!

Three Words for the New Year: Organize, Purge and Commit

Chive Talkin — Thu, 31 Dec 2009 01:57:00 GMT

Now that the door is closing fast on 2009, here are a few ways to get your kitchen (and health) in order for the New Year:

Organize

Organize your pantry and cabinet shelves. Place kitchen appliances in order of most frequently used. I use my food processor and blender everyday, so I have it either right on the counter or within reach on my pantry shelf. Reduce unnecessary clutter by donating infrequently, rarely or never used appliances. So, if your George Foreman grill hasn't been used for a year, it may be time to find it another home. Re-stock food items as needed.

If you have a separate freezer, now is a good time to make an inventory of what you have in it. Bury all frozen dead pets if you are in a warm climate. (After living in the upper midwest for a number of years, if a pet dies during the winter, it will get frozen... in the freezer. Properly labeled, of course. I am talking pocket pets here, not dogs or cats. We just have to wait until the thaw for a proper burial.)

Organize recipes and cookbooks. If you are not using a certain cookbook, donate it. If you are not making certain recipes, throw them out. But please keep grandmother's famous Hot Milk Cake recipe. Cherished family recipes are way too important to throw away. There are ways to archive them so you have them when you want them. Research new recipe ideas for the New Year and make a "to-try" folder - a folder of recipes that you want to try out.

Purge

Yes, it's time to discard outdated food in the fridge, freezer and pantry. (This should really be done on a weekly, monthly and quarterly basis. If you're not doing it frequently enough, now is the perfect time to start.)

Go through your dried spices too. If you open them up and you can't tell what the herb is by its smell, then it's definitely time to throw it away and replace it.

If you are radically changing your family's diet, then by all means get rid of the GMO, high fructose, white grain, processed and soy added foods during your purge. Sometimes the best way to do this is to quit "cold turkey", but make sure you have immediate replacements for the foods you are purging. For example, replace the white rice with brown rice, organic if possible, the same day. Make sure you have healthy alternatives for snacks and sweets if your family is used to them. If you feel bad about throwing food out, don't. You can donate the food that you don't want anymore to the local food shelf or you can use it up and replace it with a healthier alternative when it's finished. To be honest, I have a hard time donating food to a shelter that I wouldn't feed my own family.

Toss dangerous plastic storage containers and replace them with either glass or BPA free plastic.

If you happen to use non-stick cooking pots and pans, check them for pitting and scratches. Discard and replace any that have the teflon coating flaking off and never use them on high heat.

Commit

The New Year is THE time to commit to health. You commit to health in your kitchen by eating locally, seasonally and organically, as much as possible, within your food budget.

Nothing says fresh like food you grew yourself, so plant a kitchen garden or "victory garden" - from an easy counter top herb garden and sprouting to a more elaborate vegetable garden (or both.) A garden is great family project.

Take the Mindful Menus New Year's challenge and commit to menu planning. Menu planning will help you stay on track with your health and your budget. Plus, your family will love you for it. Why? Because when you menu plan, everyone knows what to expect. It eliminates stress, reduces impulse buying and makes for a more peaceful you.

Commit to sharing - share a meal with family, friends and even strangers - make it simple or elaborate. Whatever your style is. Share health with others by donating healthy food to the local food shelf. Share your time by working in a soup kitchen.

This New Year is not just another one... It's a New Decade. Step out of your comfort zone in 2010. May it be just the beginning of a lifelong journey to health.

Mindful Menus - Week of 12/28/2009

Chive Talkin — Mon, 28 Dec 2009 02:05:19 GMT

Welcome to another week at the Mindful Menus Blog Roll - formally Chive Talkin' Menu Plan Blog Roll! Thanks so much for visiting and for joining in with your menu plan. Please feel free to make comments and suggestions. I would love to hear from you! I would appreciate it so much if you share this menu plan blog roll with others. It is my hope that this blog roll will inspire others to health through menu planning and to introduce you to the joys of menu planning. (Yes, there are joys!) If you are new to menu planning or want to start, I am always happy to answer any questions you may have.

Don't forget to keep checking back as menu plans are added.

I hope you had a wonderful Christmas with your family and friends. We spent a few days in Minnesota with my parents and brother's family. A good time was had by all as we ate, drank and were merry the entire time. My goodness it was good. I am still full. I am so not kidding. We had left a few days earlier than expected to avoid an impending snowstorm and I am so glad we did. It was wonderful to be snowed in and have no where to go but be with the people you love. Of course, that meant we didn't get to all of my menu plan last week and I had to rearrange a few things, but it was still great to have a plan. I didn't get to the Caesar salad or the chicken wild rice soup or the cranberry white chocolate scones.

Yes, Christmas is over and I am looking forward to 2010 with MUCH anticipation! January 1st marks the one year birthday of this blog or at least its anniversary of the day I purchased its domain. I'll be kicking things up a notch here at Chivetalkin with a few vlog posts. At least that's my goal. January is the perfect time to start fresh, whether it is to change your eating habits or start a new exercise plan or commit to menu planning. HINT. It's a great time to reflect on last year's goals and achievements.

Have you seen my New Year's challenge to YOU? You can read it HERE. Please make the commitment to join us. I promise you that menu planning will make you healthier, wealthier and more famous with your family! What could be better than that?

This week is a short week because we are out two nights... but here is what's on the menu for the last week of 2009:

Monday - Spaghetti and Meatballs... steamed and herbed zucchini... Caesar salad. (I have been craving traditional red sauce over spaghetti for days. Although, the sauce is made up of canned tomatoes and paste, I am making it myself. The meat for the meatballs is ground chuck from Whole Foods that I will freshly grind. The taste of fresh ground beef is outstanding. Plus, you know exactly where it came from and what's in it.)

Tuesday - O-U-T and A-B-O-U-T

Wednesday - O-U-T and A-B-O-U-T

Thursday - New Year's Rockin' Eve... we typically have fondue on New Year's Eve but tonight DH is making my favorite dish... Chicken Saltimbocca... angel hair pasta and roasted asparagus. You know I love Rieslings. I'll be drinking my current favorite Dr. L (Loosen) from Loosen Brothers. It has a very slight effervescence to it, which makes it particularly festive. It will go perfectly with the lemon, butter, shallot sauce of the saltimbocca. I can't wait!

Friday - Happy New Year!!! Eggs Florentine, cranberry white chocolate scones and fresh fruit salad is what's on the menu for breakfast. Tonight will either be Chinese Take-Out or Beef and Shrimp Fondue with a horseradish sauce and a spicy roasted tomato-chili sauce... fresh veggie, fruit and cheese tray.

Until next time... Eat well - Cheers!

For Mindful Menu Linkers: Please grab a Mindful Menus button (in the sidebar on the right) for your post as an easy way to link back to the Blog Roll. Linking back is a rule. Don't make me a nag. Just do it. LOL. I usually have my menu plan up by 9pm CST on Sundays. You can link up for the current week through Wednesday. If you are on Twitter, please let me know by comment with your twitter name. I would love to tweet a thanks to you for joining in!

My New Year's Challenge to YOU!

Chive Talkin — Wed, 23 Dec 2009 05:37:00 GMT

Photo from Google Images

It's almost a New Year and a new decade and I am issuing a challenge to YOU! As we all know, the New Year is the perfect time for resolutions and to make changes for the better. And where should you start? With yourself... with your health, of course!

So, here is your New Year's challenge... ready?!? OK... here it is: I challenge you to Menu Plan! If you don't menu plan, start. If you already do, continue.

Then join a weekly menu plan blog roll like Mindful Menus. Shameless plug, you say? Well, yes. But Mindful Menus is a blog roll that is focused on healthy menu planning. By joining a weekly menu plan blog roll you are not only holding yourself accountable to your goal of menu planning, but you will also find new recipes, meet new friends and get traffic to your blog. It's a win-win-win scenario.

If you are overwhelmed by the idea of menu planning, please share your concerns, your fears. What's stopping you from menu planning?

Remember, it's your plan. You rule the plan. It doesn't rule you.

I can tell you that if you menu plan, you will be famous with your family, you will save money and you will be healthier. So, will you take the challenge and menu plan in the New Year?

Change is Good: Why I Went With Mindful Menus

Chive Talkin — Mon, 21 Dec 2009 22:48:00 GMT

You may be wondering why I changed the Chive Talkin Menu Plan Blog Roll to Mindful Menus. Well, hopefully, you have been wondering. LOL.

I have always had a vision of what I want this blog roll to be. You see, the purpose of it is to provide readers with menus and some recipes to inspire them to cooking healthy for themselves and their families.

The very nature of being a menu planner involves making a conscious decision on what you feed yourself and your family and it's SO important. That is where the word mindful comes in. Being mindful IS being conscious. So, when you are making your menu plan, you are being mindful, within your budget, to feed your family the most nutritious foods you possibly can. It does take effort to menu plan, but the rewards are great. You WILL be healthier and you WILL save money.

Since, I am a flexitarian, my menus typically focus on a mixture of vegetarian and traditional meals. I personally eat a lot of raw foods, but I am far from a raw foodist. I eat as much organic, unprocessed, local, seasonal food as I can. But, I am not legalistic about it. We eat out. We eat meals with like-minded (and not so like-minded people) and it's all good. I don't push my way of eating on anyone - unless we're related. Haha! I eat and cook the way I do for the health of myself and my family.

If you are a gluten free or vegetarian or raw or primal or traditional or flexitarian or just-kicking-our-health-up-a-notch (by eating as much organic, unprocessed, local, seasonal food as we can) menu planner then you are welcome and encouraged to join in the Mindful Menus Blog Roll! If you have friends that are also mindful menu planners, please send them this way. Truly, the more the merrier. So, grab a button for your blog and join us here Sunday evenings. I can't wait to see what you're eating!