The Motivation You Need to Make Healthy Choices

I don't know about you, but sometimes I struggle with staying motivated to make healthy choices.  I know I SHOULD, but it's hard to stay enthusiastic and it's easy to forget how important each decision is.  Since I've started going to Inspired Chiropractic, I've been so encouraged and inspired by what Dr. Neil has taught me and I wanted him to share that with you!

Here is what's in the video (I've given the minute : second mark for quick reference):
1:40-  The #1 cause of death doctors don't want you to know.  (Book referenced: Death by Medicine).
2:53-  How to find the motivation you need to make healthy choices.
4:00-  How to resist the temptation of fast food.
4:44-  How many days does the damaged fat from french fries stay in your body?

After watching the video, I'd love to hear your "WHY"- the reason you want to be healthy.  Leave a comment if you care to share!

P.S. If you are looking for a chiropractor, I highly recommend Inspired Chiropractic.  His practice does a great job of integrating and teaching about whole lifestyle, rather than just focusing on adjustments.

Trying to Explain a Health Article That You Just Read and You're Like....

I can't tell you the number of times I've read a really informative health article and then when I tried to explain it to someone else... it comes out like what our friend Jacob says in the video below.  I'm guessing you can relate!  I just thought this video was too funny not to share.

Backstory- I spent the weekend with my newlywed friends in Minneapolis and this was just one of the hilarious moments we had.  I pulled out my phone to capture this "enlightening" conversation we had while washing dishes. 

OK- so is there a topic that you understood when someone explained it to you, but you can't quite explain it to someone else?  Leave a comment!

I'm curious to see what kind of health topics you are interested in or have learned about recently.  For us, it's canola oil.  We just learned that even in organic products like chips and mayonnaise, canola oil is an ingredient that disqualifies a product from a home on our shelf!

Keep learning and be healthy-
Anna

3 Things You Should Never Do to Your Hardworking Cast Iron Pans

Last weekend was my friend Joanna's wedding.  For her present, I stalked Ebay to find her some vintage cast iron skillets.  I switched to cast iron myself a few years ago after finding out about the nasty dangers of non-stick cookware.  I made this video for her and decided you might find it helpful, too!

#1- Never soak your cast iron pan while you eat dinner.  Instead wash it immediately or wait until after eating.

#2- Never use soap.  Just use straight water.

#3- Never leave cast iron wet to air dry (it will rust).  Instead, dry it with a paper towel and then rub with oil.

Leave a comment if you have any questions and I will respond!

Healthy Vanilla Ice Cream- with local milk and no refined sugar!

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If you are ever a guest here at the Maifeld house, it is likely there will be ice cream involved.  Ever since borrowing a friend's Cuisinart ice cream maker and then buying our own, ice cream has been a frequent occurrence at our house.  And since we now know that saturated fats do NOT cause weight gain, heart disease, etc. (in fact, high-quality saturated fats are an essential part of our diet), we can enjoy our ice cream guilt-free, knowing that we are benefiting from the nutrition in the raw, organic, full-fat dairy.

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Our dedicated milkman Andre braves the weather to bring us our milk!

Our dedicated milkman Andre braves the weather to bring us our milk!

Notes:

~I recommend getting the milk and cream from Happy Grazing Dairy.  Their dairy is raw, organic, and grass-fed. To begin getting their milk delivered to your door, contact Tim Eisenbeis at ateisen@gwtc.net or 605-925-4661 (you will probably need to leave a message).

~Instead of white sugar, we use an equal amount of both honey and maple syrup rather than using just one or the other so that neither flavor is overpowering.

Maifeld's Everyday Vanilla Ice Cream

3 cups raw cream
1 1/2 cups raw milk
1/4 cup raw local honey
1/4 cup real maple syrup
1 1/2 T. real vanilla extract

Mix all the ingredients together and churn according to your ice cream maker's instructions.

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My favorite topping lately has been this granola from Costco.

My favorite topping lately has been this granola from Costco.

Mom's preferred topping is homemade fudge sauce and peanuts.

Mom's preferred topping is homemade fudge sauce and peanuts.

Parsnip and Butternut Soup

I wanted to create a super-simple, family-friendly recipe using parsnips, so I came up with this soup.  After the work of cutting the vegetables is done, it is pretty much hands-off.

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3 cups chicken broth
1/2 lb butternut squash (or any other kind of winter squash that you like) peeled and cut into         1/2" cubes, (about 2 cups)
1/2 lb parsnips, cut into 1/2" pieces (about 2 cups)
1/2 cup chopped onions
1 minced garlic clove
1 tsp grated fresh ginger*
1/2 tsp salt
1/8 tsp pepper

Place all the ingredients in a pot.  Cover and simmer for about 30 minutes, until the vegetables are fork tender.  Transfer to a blender and puree until smooth.  Serve with grated cheese, a dollop of sour cream, and/or pesto.

*Tip:  I like to peel knobs of ginger and keep them in a ziploc bag in the freezer.  When I need some, I just take a piece of ginger out of the freezer and grate on a microplane.  It is actually easier to grate when it's frozen, rather than fresh.  If I don't use the whole chuck of ginger, I throw it back into the freezer for another time.

Cut up your vegetables like so and place in the pot to simmer.

Cut up your vegetables like so and place in the pot to simmer.

Wondering where to get free-range, local eggs during the winter?

The 2017 season has come to a close.  :(  Which means that I will no longer be making deliveries of produce, eggs, and honey until we open again in spring 2018.

You are probably wondering if there is another place that you can get the awesome Fruit of the Coop eggs that Glory Garden sells during the summer.  When I told one of my customers, that the eggs were only sold to restaurants during the winter, she emailed back, "I think I will cry;) they are the BEST eggs I have ever had!!

So Stephanie (from Fruit of the Coop) and I put our heads together and have come up with a plan to keep you stocked with eggs over the winter.

We are going to have a delivery every-other Thursday to a drop site on the south side of SF.  You will pre-order the eggs and pick them up at a home located near Tomar and 57th St.  There will be a 2 hour window for you to stop by and help yourself to the eggs which will be in a cooler outside (self-serve style).

What I need you to do is email Stephanie at s.peterson@fruitofthecoop.com and let her know "I'm in!" and she will give you further details.

You definitely don't want to be without these eggs, because as John said:

"I don't know what it is but the difference between these eggs and the ones I get at Hyvee is phenomenal!" 

For those of you who haven't tried Stephanie's eggs yet, she wants to give a you a free dozen to sample.  You will be hooked!

Black bean and Butternut Skillet

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This is one of my favorite recipes to make EVER.  I am a beans and veggies kind of girl all the way, so it's no wonder this recipe if one of my favorites.

This recipe was originally supposed to have tortillas pieces stirred into it, but since we are currently grain-free/gluten-free, we leave those out.

For those of you who are cooking for a "where's-the-beef?" kind of husband, you may want to add  some pre-cooked cut-up chicken or beef.  Adapt this recipe to fit your needs!

Black Bean and Butternut Skillet
1/2 T. oil
1 1/2 lbs butternut squash, peeled and cut into 1/2" cubes (about 4 cups)
1 T. oil
1 cup chopped onions
2 cups chopped peppers, any kind
2 cloves of garlic, minced
2 tsp chili powder
1 tsp cumin
1 tsp smoked paprika
2 T flour
1 1/2 cups chicken or beef broth
1 1/2 cups black beans, cooked and drained (equals 1 can)
1 tsp salt (more or less to taste)

Mix the first 1/2 T. oil with the cubed butternut and roast in the oven at 400 for 30 minutes or until tender but not mushy.
While the butternut is roasting, get out a skillet and prepare the rest of the dish.
Saute the onions and peppers in 1 T. oil until tender.
Add the minced garlic and saute briefly.
Add the chili, cumin, and paprika, and flour and cook briefly until fragrant.
Add the broth and simmer until thickened.
Stir in the black beans, salt, and roasted butternut.  Cook a little bit longer.
Top with cheddar cheese, minced cilantro, tomatoes, and sour cream.
Leave a comment if you make this!

Baked Parsnips

If you've never had parsnips before, this would be a great recipe to try them for the first time.  I asked my family what they though of these and they said the parsnips tasted like a cross between a baked potato and a steamed carrot.  So there you go- parsnips are nothing weird!

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Baked Parsnips

Enough parsnips to feed your family
1 T. melted butter
Salt and pepper
An onion, sliced (optional)

Preheat the oven to 400.
Cut the carrots into 1/4 inch slices and toss with the melted butter.  Place in a glass dish with the sliced onions.  Sprinkle with salt.  Cover the dish (either with a glass lid or tinfoil).
Bake for 30 minutes, or until fork tender.

Pssst- low-carbers: You could mash these parsnips and they would be faux-mashed-potatoes!

Q: What do you do with swiss chard?

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I get asked alot: "What do you do with swiss chard?"  Three years ago, I wouldn't have had a clue.  At least now I know one fool-proof way to cook it!

Sauteed Swiss Chard with Apples and Pine Nuts

1 T. of your favorite cooking oil
1 bunch of chard
1 onion, sliced
1 apple, sliced
A handful of pinenuts
Salt and pepper
Parmesan or dubliner cheese, grated

Cut the chard leaves into 1-2 inch pieces and cut the stems into 1/2 pieces, keeping the stems and leaves separate.

Heat the oil in a skillet.  

Add the onions, apples, and chard stems to the skillet and saute for a few minutes until mostly tender.  Add the chard leaves and saute until reduced in volume and tender. (You can heap the pan full because it will really shrink in size.)

Season with pinenuts, salt and pepper, and grated cheese.  Enjoy!