The Way We Eat

We aim to have a diet that is largely focused on whole foods, and our shopping cart resembles a CSA box no matter where we happen to be shopping: farmers market, supermarket, or co-op. We do use a few convenience items, but we make sure they are brands and names we trust, and we pay close attention to ingredients.

Meal planning is still an important aspect in keeping our budget and diet grounded. With a plan we do much better than without one. During the process of writing my book, we backslid and stopped the menu. It showed in our finances at the end of each week, and it showed in our diet. We eat better on the whole when there is some guideline for the meals we’ll be making for the week. It is worth it, and it needs to be a priority to keep mealtimes running smoothly.

Meals aren’t always fancy. In fact, of the three daily meals, only dinner gets a bit of a nudge in the fancy department. Lunches are often dinner leftovers, but when they aren’t, they consist of basics. I’ve been enjoying eating half an avocado with spinach leaves, a handful of tomatoes (fresh or sun-dried), seeds, and a small scoop of cottage cheese for lunch this week. Raw vegetables and hummus make regular appearances in the kids’ lunch boxes. Fresh fruit is offered as a snack.

What’s Changed

We chose to do a few things differently this year with how we shopped. Even during the worst weeks of disorganization with looming deadlines and chaos everywhere else, these things helped to keep us a bit more sane than we would have otherwise been. Our budget has only increased slightly, mostly due to having children who are growing and eating a bit more than last year. We have shifted some of our spending so that it is in lump sums, but otherwise, our approach to family meals and feeding has been relatively stable.

Meat

The first major thing was switching the way we purchased meat. A 1/4 of a grass-fed cow was purchased (we split a 1/2 with our neighbor), and while it was a larger investment up front, it’s been wonderful in the long run, and that investment actually saves us money.

Cooking Light did a review comparing grass-fed beef to conventional earlier this year, which made it easier to pull measurable differences in cost and nutrition. Here are a few of the reasons why we like going this route when it comes to purchasing our meat.

• Waste Not, Want Not. Having a freezer full of beef encourages us to use just that beef. We’re using exactly what the farmer delivered to us. We live in a society that so often throws away what we don’t desire, and knowing we need to use these pieces of meat helps us to be better stewards of the land. It also lets us get creative. A roast doesn’t need to mean meat and potatoes. It could mean shredded beef tacos.
• Filler Avoidance. I’m sure you’ve heard about pink slime. I don’t want to eat it. Knowing exactly where my meat comes from helps me avoid strange filers like pink slime (which is incidentally banned in the European Union and can’t be sold in Canada as beef. Hmm.)
• Meds in the Meat. I see a place for antibiotics. However, just as I would not give my children a prescription all winter to prevent ear infections, I would prefer my meat not to get antibiotics without them being truly sick. Antibiotic resistance is a real threat to animals and humans. I feel the same in regards to hormone treatment.
• Price Comparison. Yes, purchasing organic, grass-fed beef will be more expensive. However, that price difference is nullified when you purchase it in bulk. The ability to fill the freezer and use that meat all year actually results in savings over not just individually-packaged organic beef, but over conventionally-raised meat as well. (Cooking Light placed the savings at $300/year for a 1/2-cow purchase.)
• Count Your Calories. I’m sharing this because it’s one of my favorite facts about grass-fed beef. It wasn’t actually a factor for us in making the decision to purchase, but it is a rather amazing thing to think about when you consider the obesity epidemic going on. Grass-fed beef is naturally leaner, which means that on the whole, you’ll be consuming fewer calories if you eat the same amount of meat. In fact, the average American would eat 16,642 fewer calories by consuming the same amount of grass-fed beef rather than conventionally-raised according to the Cooking Light piece.

Moderation

I’ve long been a believer that we eat too much meat. After 7 years as a vegetarian, I still have not been convinced that eating meat and animal products at every meal is a necessary way of life.

Instead, we aim to look at moderation as a way of eating. We started to make more of an effort to ensure 85% of what we eat is plant based and in its truest form possible. This means several meatless meals, but it also includes smaller portions of protein on a whole. It’s about finding balance.

In the same vein, I look at things like dessert as something to have in moderation. Not daily after dinner. I believe in dessert: for birthdays, for family celebrations, for dinners with friends. These are not daily occurrences. My life is not less sweet because I choose to savor my dessert.

Moving Forward

As we head into the next year, there are a few things I want to focus on. One is that our dinner schedule seems to shift and sway. While this is necessary to accommodate personal activities, I’d like to try and have a more set schedule for life as a whole, and dinner is included in that plan, which, of course, means menu planning and organization on the whole.

The other thing I hope to focus on more strongly is the role our kids play in each and every meal that is served in the home. I fully believe that we as parents have the responsibility to teach our children the ins and outs of the kitchen and how to feed themselves, and I want to be sure to illustrate that more, as well as be more deliberate about it.

Check out what others are writing this week in the Eat Well, Spend Less series and how they have changed the way they eat over the year:

• Aimee from Simple Bites
• Alyssa from Kingdom First Mom
• Carrie from Denver Bargains
• Jessica from LifeasMOM
• Katie from Good Life Eats
• Katie from Kitchen Stewardship
• Mandi from Life Your Way
• Tammy from Tammy’s Recipes

Monday – BBQ Ribs (thanks, sweetie!)

Tuesday – Roast Turkey Breast and Balsamic Brussels Sprouts

Wednesday – Butternut Kale Risotto

Thursday – Turkey, Avocado and Sprouts Sandwiches

Friday – Butternut Squash Soup with Bacon and Sage

The Preparation Shortcuts:

1. Buy a turkey breast on the bone. Cook it and eat. Separate leftover meat into two meals. One with nice slices for sandwiches. One of scraps to turn into soups, turkey salad for lunches or a weekend meal.
2. Make stock with the turkey carcass. Use some for soup. Use the rest for risotto.
3. Roast a giant butternut squash so you have plenty for soup and plenty for risotto. Ignore your family when they wonder why their food is orange all week.
4. Bacon gets used in both sandwiches and soup. Broth in soup and risotto. Turkey twice.

Last week from Food for My Family:

Babble’s Family Kitchen:
Transitioning Baby to Solid Foods: The When, What and How
7 Ways to Get Your Buffalo Chicken Dip On
Magnolia’s Valentine’s Day Offerings
Making the Perfect Cup of Winter Tea
Lifetime Moms:
Sometimes Breakfast Is Best: Buttermilk Pancake Recipe
Valentine’s Day Crème Brûlée
Can Chicken Nuggets be Healthy?

Monday – Coconut Ginger Chicken and Vegetables

Tuesday – Potato Kale Soup with Whole Wheat Pitas

Wednesday – Crunchy Kale and Coconut Bowl

Thursday – Chicken Fried Rice

Friday – Mediterranean Bean Salad with Chicken

The Preparation Shortcuts:

1. Make extra farro on Wednesday and use it in place of the barley in the bean salad for Friday.
2. Extra pitas from Tuesday become Friday’s meal as well.
3. Use the kale in both Tuesday’s soup and Wednesday’s farro bowl of goodness.
4. Extra rice and chicken from Monday turn into the building blocks for Thursday’s meal. Use leftover vegetables to fill in the gaps.

I’ve just been existing on coffee, which isn’t such a bad thing, but a bit of sustenance every now and then wouldn’t hurt either. Let’s talk for a moment about coffee. I prefer mine dark. Espresso, dark roasts, strong brewed. You may prefer something on the lighter side, which is just as well.

I also like slow drip, cold pressed, french press and so many other nerdy coffee delivery mechanisms I can’t possibly keep them straight. However, there are more days than not where I need a cup to go, a cup right now while I’m in the middle of this and that and five other things, and I would just like it to materialize without a whole lot of effort on my part. Enter the Keurig.

My friends at Millstone decided they’d like to share a cup of coffee or two with us here. Seeing as how there’s always time for another cup in my life, I accepted. Millstone offers a few K-Cup varieties–Foglifter, Hazelnut Cream, Breakfast Blend–all Fair Trade Certified and a bit of something for everyone. The Foglifter ended up being my favorite. While a medium roast, it is full bodied and complex, and a medium roast does offer more caffeine than a darker roast, after all.

Plus, the little coffee fact on their website informed me of this: “Turkish bridegrooms were once required to make a promise during their wedding ceremonies to always provide their new wives with coffee. If they failed to do so, it was grounds for divorce.” Perhaps that’s what Ole was missing. Husbands, take note. Failure to provide coffee may result in massive meltdowns.

Note on the Keurig: Did you know you can buy a filter for the Keurig and use it for any of your favorite coffee grounds, too? Less waste and still convenient one-cup brewing. Additionally, they have tea and hot chocolate options for other members of the family, too. A certain 11-year-old wants you to know about them. She said I had to tell you.

THE PRIZE

One lucky reader will win a Millstone Keurig Coffee Package that includes:

• Variety of Millstone K-Cup Portion Packs in Breakfast Blend, Foglifter and Hazelnut Cream
• Crate and Barrel coffee cup
• Keurig Elite Brewing System
• $25 grocery shopping card to help you get your menu back on track

HOW TO ENTER TO WIN

1. Leave a comment. How do you take your coffee?

2. Follow @FoodforMyFamily on Twitter and tweet the following, and come back and let me know you did:

Enter to win a @Keurig Brewing System and Millstone K-Cups from @FoodforMyFamily http://su.pr/5UZW1d #giveaway

3. Share the giveaway on Facebook or join the Food for My Family community on Facebook. Come back and leave a comment letting me know you did so. If you already do, THANK YOU. Just let me know.

THE RULES:

This giveaway will run until Sunday, January 29th at 11:59 p.m. ET and is open to all U.S. residents. A winner will be chosen at random using Random.org from all eligible entries. Each reader has 3 chances to win by completing the above tasks and leaving a separate comment for each entry method completed. Chosen winner must respond within 48 hours of notification to claim their prize. Good luck!

This giveaway is sponsored by Millstone Coffee and J.M. muckers. Tips, opinions and random thoughts are 100% mine.

Make-Ahead Thanksgiving Foods

Tammy covers the basics of what can be done ahead of time and saved to keep the stress off on Thanksgiving Day. Her tips can keep you level-headed on Turkey Day.

Allergen-Free Thanksgiving Dishes

If you or a loved one have an allergy, don’t fret. Mandi has your favorite Thanksgiving dishes in allergy-friendly form, as well as do-ahead tips.

Frugal Holiday Desserts

Thanksgiving dessert can be spendy, but if you plan to bake from scratch and use seasonal produce, you’ll end up with a dessert that wows mouths, not wallets.

Organic versus Processed

Katie takes a look at the organic versus processed debate and oftentimes battle that can happen when different members of the family feel differently about the food you eat. Do you push the envelope and make holiday meals a political statement, or do you accept differences and just show up to eat?

One Turkey, Four Meals

Especially helpful if you intend to snag a turkey special immediately after Thanksgiving, Aimee will show you how to stretch just one turkey into four separate and completely different meals.

Leftover Turkey Recipes

Where there is a giant turkey, there will usually be leftovers. Katie looks at the multitude of uses for the leftovers and how you can make sure you’re putting every last bit of it to good use.

A Budget-Friendly Feast

Jessica shows us how to prioritize our Thanksgiving dinner so that we’re allocating funds to the things that are most important. Her tips are wise and reflective of the season.

Elegant Table Settings

Carrie has your table settings covered, from napkins to decorations, she’ll help your table feel like a true Thanksgiving celebration without breaking the bank.

10 Turkey Leftovers

Amy’s turkey leftover meals will make sure you don’t get bored eating leftover turkey for the week following Thanksgiving.


Have a wonderful Thanksgiving holiday! Thank you so much for being here and sharing this space with me. I am truly thankful for you.

Monday – Brick Grilled Chicken

Tuesday – Chicken Fried Rice

Wednesday – Sweet Potato Biscuits with Fried Eggs and Chorizo

Thursday – Red Lentil Soup with Lemon

Friday – Lentil and Root Vegetable Soup

The Preparation Shortcuts:

1. After dinner on Monday, roast and toss your chicken bones in a pot and make stock for your soups.
2. Leftover chicken goes into the fried rice.
3. Make extra rice on Tuesday to use for Wednesday’s soup.
4. Dice extra sweet potatoes on Wednesday and store in an airtight container in the refrigerator. It will reduce prep time for Friday.

THE PRIZE

THREE readers will each win a Smucker’s Orchard’s Finest basket that includes:

• A crate of Orchard’s Finest Preserves
• $100 gift card Cooking.com
• Crate & Barrel Cheese Board

HOW TO ENTER TO WIN

1. Leave a comment. What is one thing you’re making for the holiday season?

2. Follow @FoodforMyFamily on Twitter and tweet the following, and come back and let me know you did:

Enter to win a Smucker’s holiday basket including a $100 @CookingCom gift card from @FoodforMyFamily http://su.pr/32NySk #giveaway

3. Join the Food for My Family community on Facebook. Come back and leave a comment letting me know you did so. If you already do, THANK YOU. Just let me know.

4. Join the Smucker’s community on Facebook. Come back and leave a comment letting me know you did so.

THE RULES:

This giveaway will run until Monday, November 21st at 11:59 p.m. ET and is open to all U.S. residents. Three winners will be chosen at random using Random.org from all eligible entries. Each reader has 4 chances to win by completing the above tasks and leaving a separate comment for each entry method completed. Chosen winner must respond within 48 hours of notification to claim their prize. Good luck!

This giveaway is sponsored by Smucker’s. Pepperidge Farm is hiring me for their post that I mentioned above. Tips, opinions and random thoughts are 100% mine. You’re welcome, and thank you for reading and supporting me.

Monday – Pumpkin, Coconut and Lime Soup

Tuesday – Roasted Brussels Sprouts with Poached Eggs

Wednesday – Kale and Sweet Potato Soup

Thursday – Baked Quinoa Patties with Potstickers

Friday – Sweet Potato Naan Pizzas

The Preparation Shortcuts:

1. Make a huge batch of naan to pair with soups and serve as a side of bread for the brussels sprouts.
2. Use the kale in both the soup on Wednesday and the leftovers for the quinoa patties the next day.
3. Everything leftover gets added to top off those pizzas. Sweet potatoes are definitely going to be on there, perhaps with some goat cheese and pine nuts leftover from the brussels.

This week I’m sharing one of my favorite kitchen appliances with you, our rice cooker. I remember when rice cookers first came into my family’s home when I was in high school. I couldn’t possibly imagine life without one now, and we use ours for everything from rice to having it make complete breakfasts and dinners for us. It really is a versatile appliance.

HOW TO ENTER TO WIN a Zojirushi Umami 5.5-Cup Rice Cooker

1. Leave a comment. Tell me the craziest Halloween costume you’ve ever donned.

2. Follow @FoodforMyFamily on Twitter and tweet the following, and come back and let me know you did:

Enter to win a Zojirushi Umami Rice Cooker from @FoodforMyFamily http://su.pr/4WJepI #giveaway

3. Join the Food for My Family community on Facebook. Come back and leave a comment letting me know you did.

THE RULES:

This giveaway will run until Sunday, November 6th at 11:59 p.m. EDT and is open to all U.S. residents. A winner will be chosen at random using Random.org from all eligible entries. Each reader has 3 chances to win by completing the above tasks and leaving a separate comment for each entry method completed. Chosen winner must respond within 48 hours of notification to claim their prize. Good luck!

I received a Zojirushi Rice Cooker back in May. I’m in love with it, and I’ll show you exactly how I use mine this week, starting with breakfast and ending with dinner.

Monday – Homemade bagels with cream cheese and strawberries, banana, cucumber slices, roasted pumpkin seeds

Tuesday – Red pepper hummus, homemade naan, cucumber slices, pumpkin pie fruit rolls

Wednesday – Homemade granola bars, apple, sunflower seeds, carrots and avocado ranch dip

Thursday – Hard-boiled eggs, cinnamon popcorn, dried mangoes, raw mini bell peppers

Friday – Frozen fruit smoothies, carrots, roasted pumpkin seeds, apple

The Preparation Shortcuts:

1. Plan ahead to use similar foods in your dinner menu. We love naan pizzas as a meal, and making a big batch of naan is just as easy as making a small one.
2. Hummus can be made ahead and stores for 4-5 days in the refrigerator.
3. Bagels can be made and frozen far in advance if you want, and it’s a fun baking project if you’ve never tried to make your own before. Otherwise, we love visiting our local bagelry here, too.

Last week from Food for My Family:

Strawberry Groundcherry Jam
Finding Health Through Food
10 Chili Recipes to Warm Up With
Fed Up with Lunch’s Mrs. Q Reveals Her Identity