Eat Red before Easter

When I worked in a shoe store, a lot of the older ladies would scoff at white or patent leather shoes before Easter.  As young as I was, I thought that this was silly fashion faux pas that I never followed, but my husband makes fun of me for wearing socks with sandals.  I am definitely not the authority on fashion.  However, this is something that I have always followed with red chile.  I do indulge in red chile throughout the year, I will sprinkle chile powder on an egg or roasted corn and will eat a good enchilada, but I eat it so much more during the winter. It must be the warm and bright, smoky flavor that will cheer up any dreary day.  However, Easter seems to be the benchmark that gives me reason to stop eating it and I am not sure why, I just do and I don’t think I am the only one.

Perhaps before we had mass produced chile, growers harvested green chile peppers more so than red  because red takes longer to turn and storages ran out after Lent, when we consume lots of red chile in this region.  A typical Lenten meal in our region is salmon croquettes or similar, quelites- a green, spinach or lamb’s quarters sautéed with onion and beans, red chile sauce smothering tortas de huevos, a deep-fried whipped egg white mixed with the yolks.  It is safe to say that these are cultural foods that I believe are very healthy.  I really need to remember to take a picture of the dish before we eat it.

I read about three or four articles about social determinants of health and the contributions to the obesity trend affecting this nation.  I am just as much on the frontlines of learning how to reduce the diseases associated with this trend, but the articles made some personal attacks on cultural traditions and how they are a social determinant to bad dietary behaviors. I was actually pretty offended after reading some of these, especially the so-called researcher attacking beans and rice as a detrimental combination.  I would hope that some of these researchers would at least try to do what my cousin and I talked about, which was to actually learn about the community before telling them what to eat and how to eat it.

Don’t get me wrong, I love all things healthy and I am very proactive about my health, but encouraging a varied diet such as the meal I described above serves many of us in more ways than just physically.  I know that there is the argument that we should not eat for comfort which is something I grapple with.  If we only eat to maintain health, then why do we have such a problem?  We have such an emotional attachment to food. We can’t just give that up. I really hope to find out how we can do this and still maintain our health and hopefully not offend anyone in the process.

Side note:  I am still working on the new look, but homework got the best of me so I could not devote a ton of time into learning html code.  Just keep reading and changes will come.

Here is my varied menu for the week in case you are looking for ideas

Monday-Thrice Rice Spring Veggie Casserole w/green salad-Will post recipes, but basically I use wild rice, jasmine rice, and brown rice with at least 5 different vegetables to make this dish.  Vegetables I used were mushrooms, onions, asparagus, broccoli, spinach and carrots

Tuesday-Leftover Lenten meal-for description see above

Wednesday- Green Chile Stew w/gf rolls and green salad-This is another opportunity I use to throw in vegetables aside from potatoes, chile, onions and tomatoes.  I really enjoy cabbage or kale too. A sweet potato makes a difference in the flavor. I often throw in corn and beans too.

Thursday-Polenta Lasagna w/Italian sausage and Broccoli Parmesan salad-Instead of pasta we use slices of polenta lightly brushed with olive oil and either baked or fried up. I spoon on some 5 veggie marinara sauce, a cottage cheese or low-fat ricotta mixed with egg, garlic, some parmesan, salt and pepper, and sprinkle mozzarella and cooked sausage. I also added spinach leaves.

Friday-Tuna Casserole w/5 veggies and Lemony Green Beans (Not in season, but on sale)

Saturday- Bean tostadas w/salsa and avocado, sautéed corn, spinach and onions

Sunday- Ground Lean Beef Sloppy Joes with green peppers, onions, celery, and shredded carrots, GF buns and more lemony green beans

Have a great week.  If you have quick, healthy recipes to share please do, I would like to try them.         

Spring Joy

Spring break is finally here and I truly need it.  Although, I need to get something off my chest—Daylight savings time sucks! I hate that an hour of precious sleep was snatched away from my slumbering body in the name of longer evening light. Never mind that this extra light gives me cause to go outside and tend chores like gardening!  Devin and I planned our garden beds and will raise them today. We ordered some open-pollinated seeds and will hopefully start planting in the within the week. This week, I am reserving my spot at one of our growers markets in town, getting a business license, and purchasing a temporary food/health permit.  I am planning to sell some of my gluten free baked goods along with fresh fruits and vegetables. I am anxiously excited because specialty food is such a hit or miss product.  People have to like the product.  I think my baking and cooking taste good and so do my friends and family, but we are biased.  I will say that when I do create something, I do so with joy in my heart and would like to pass that joy to others.  I am glad that my husband is very supportive of this endeavor and that Devin is going to participate by tending his own garden and displaying his produce at the grower’s market. 

Our goal is not simply to supplement our income although this does motivate us just a teensy bit.  My primary goal is to become more self-sufficient in a community setting. A secondary goal is to offer something to others who don’t have a lot of choices for food security and this includes people with food allergies as well as those who would actually like to be able to pronounce all the ingredients in their foods. Actually, after writing that, I reminded myself that I have to apply for the New Mexico State Agriculture grant for purchasing ingredient labels. At least, now I have all this daylight to complete these tasks.  I just hope my kiddos sleep in a little today. Another objective is for me to get knee-deep in this business for academic reasons.  I really want to find out how effective this is for the people who have the most food insecurity—the poor.  I think grower’s markets sincerely address this, but there are still so many areas in Albuquerque that do not have equal access to this simple commodity.  I want to pinpoint these challenges and try to find ways to help. This one reason why I think a mobile grower’s market/nutrition education booth would help address these challenges.  This booth will give growers the opportunity to reach a broader customer base.  In addition, the booth workers/volunteers could give food conservation methods demonstrations and cooking demonstrations that can hopefully involve the spectators.  I want this to be an economic intervention that provides much needed nutrition and creative ideas to our city’s people.

With the arrival of Lent, I had a hard time narrowing what I will do to help make the world a better place.  I am definitely eating less because I have a portion size issue, but I also look at this in a broader sense which is to fight food insecurity.  This will be much longer than 40 days and I am hoping that my efforts will span throughout my lifetime because I believe in this so fervently.  However, I just don’t know where to start so I will just start at home.  I can definitely say as I write this or do any task related to my goals, I feel nothing but joy. 

Dinner Menu for the Week for those who are in need of ideas

Sunday-Grilled Fist sized Ribeyes (the boys around here need some meat), Grilled asparagus with parmesan and olive oil salad, baked potatoes with sliced green onions

Monday- We have a ton of left overs (sorry can’t help you all here)

Tuesday- Green chile stew with 6 veggies (cabbage, chile, beans, tomatoes, and potatoes, corn), GF rolls, and salad (Doubling this recipe to freeze for later)

Wednesday-Fideos with cheese and Quelites

Thursday- French Onion Soup w/GF crutons and Mixed Lettuce Green salad w/Belgian endive and toasted walnuts

Friday-Going to Las Vegas!!

Spring Carrot Cake Oatmeal

½ cup water

½ cup skim milk

½ cup rolled oats

½ cup carrots

½ cup pineapple

½ cup Greek yogurt (regular yogurt is fine)

Handful of raisins

Handful of toasted pecans or walnuts

A couple dashes of cinnamon (about ½ to 1 tsp)

1 tbls of brown sugar

1-2 tsp of honey

Bring water and milk to boil on medium high heat.  Add oats, carrots, brown sugar, and cinnamon, turn down heat to medium and cook until liquid is absorbed.  Meanwhile, mix together honey and greek yogurt. Add to bowl with pineapple, yogurt mixture, raisins and nuts. 

Food, Family, and Celebrations

Warning! Warning! The blog you are about to read may cause minor indigestion and the urge to overeat.  It has been one celebratory event after another and I am really looking forward to making dinner tonight.  Not that I don’t enjoy family, friends and food, but I am guilty of overindulgence during these events and I know I am not alone.  This week, I have been looking at research involving peer groups influence on overeating or eating highly caloric foods that lack nutrients and this behavior is detrimental to our bodies, but we get so much pleasure out of these situations and this is not a new trend. Feasting with friends and family has been going on for centuries, but it was after World War II when it became so much easier with safer food handling and storage, microwave ovens, eating out and the rise of fast food restaurant industry.  Add symbolism, meaning and social bonding and then the tendency to overeat is very strong. 

 I thoroughly enjoy making something rich despite the calories and fat and I want everyone to eat it.  Food preparation for me is symbolic for love and cultural pride.  When I eat or make food I approach it from many angles. Immediate family meals tend to be much healthier because my goal is to make a food taste good, but also provide essential nutrients for my family.  However this is not the same for the extended family celebrations. I am not as health conscious.  I will cook a meal that “shakes up the structure of everyday life,” meaning that there will be some indulgence and definitely fun. Lately, I have been having too much fun. I really do believe that everyday life should be taking care of yourself and enjoying the bounty of healthful foods that are available to us. As the Lenten season begins, many of us will make a more conscious effort to be healthier since a large portion of Lenten promises have to do with giving up unhealthy habits and we will do this together. At least I know that since I don’t eat alone, I won’t die alone.

Now let’s take a look at why I need to eat better this Lenten season: What I ate this past week and I tell you I am feeling it.

Sunday Feb 27- Two servings of a cheesy creamy chicken pasta with lots of butter and bacon: The only thing healthy about this was the red peppers. One tiny slice of orange honey chocolate cheesecake, one bite of chocolate cheesecake, and two slices of Italian wedding cake, two glasses of wine.  A couple of sugar cookies.  I did have some green stuff in between, but talk about indulgence. I also tasted a lot of cake batter while I made the desserts. (Stephanie's Wedding Shower)

Feb 28- More pasta and more cake (leftovers)

March 1-Too much coffee, but I ate really healthy today

March 2-Too much coffee and wine

March 3-A huge burger at Fuddruckers and French fries dipped in cheese (social event)

March 4-Tucanos Brazilian Grill, need I say more. One glass of wine and one gin and tonic (social event)

March 5-I had a little brisket and pasta salad, strawberries, one beer, then it all went out the window when I found out my cousin made the chocolate cake (social event)

March 6-Cheese fondue (very little, my tummy had enough) 3 glasses of wine (obviously not enough of this), one slice of pizza (social event)

Let’s just say that I really need a break.  I don’t eat like this ever, but we have had so many social events and I am feeling pretty sick.  It amazes me that so many indulge like this every day.  I have a food hangover so instead of a recipe here is a healthy menu for me this week.

March 7-Roasted Chicken with Garlic and Olives, Stewed Celery with tomatoes, Crispy gentle green salad

March 8-Vieja Ropa (Brisket w/vegetables), salsa, cabbage, corn tortillas, beans, avocado, and mangos

March 9 (Ash Wednesday)-Five Veggie Spaghetti, modest salad w/walnuts

March 10-Five Veggie GF Pizza, more salad

March 11 (First Friday of Lent)-Beans and Greens w/brown rice and green chile and a little cheddar or avocado