Movin' along...

Things are moving along quite nicely with our new church plant. We may even have a permanent place to meet soon! We can sign the lease as quickly as Friday. There is work to be done in the new facility, the people that were there before completely gutted the place, but the owner told us that if we do the work ourselves, we get the first 3 months of rent for FREE. Free is my kind of price! Our goal is to have our first service in the new place on June 21. We are seeing good attendance and we have new visitors almost every week. But most importantly, we are seeing lives being changed by the Word of God.

Our no sugar diet was going great, until my Johnny had a birthday party. And then the church picnic was the next day. And then it was Johnny's real birthday. :sigh: We are getting back on track (except for the cookies I made tonight). I did get some more books at the library about eating a raw foods diet today. I was at a loss at making a variety of meals. We have recently cut out cereal...a HUGE thing for our family. Slowly but surely....one step at a time.

Johnny's 7th birthday!

Something just isn't right

Is it just me, or do strawberries seem to be getting bigger and bigger? I'm thinking that's probably not a good thing. Adding tons of fertilizer doesn't make a better berry :o( just a bigger one. Just my opinion, I suppose. I have been learning a little about foods and nutrition and am planning on learning as much as I can! I will try to share as I go along. Here are some snippets of what I've learned so far...

• High Fructose Corn Syrup is BAD. Period. A great documentary that we watched on corn was "King Corn". It really goes into detail about how there were many varieties of corn over 100 years ago, and with genetic modification and whittling out a lot of them, we now have the very basic varieties. I challenge you to check out your pantry. You'll be shocked at how many food items contain High Fructose Corn Syrup. It must be pennies to the gallon, lol. (p.s. Aunt Millie's bread doesn't contain any HFCS).
• Iceberg lettuce really doesn't do much for you. Sure, it's great to eat salad, but there is not much nutritional value in iceburg lettuce. When making salads, try spinach or romaine, or even a combination of the two. The darker the better...
• Honey is a good sugar source for you. I guess this one just makes sense. It is mentioned many times in the Bible, it is a natural food, it has been known to help throats feel better, helps relieve coughs, etc... My pediatrician actually recommended 1 teaspoon of Buckwheat honey every 6 hours for a cough that one of my children had. I was shocked! It confirmed for me the wonderful value of honey...even the medical community notices it.
• Olive Oil is one of the best oils to use. Yes, it is expensive, however, it is one of those heart healthy "Super Foods". Again, we find olives in the Bible.
• Not all fat is bad. Like Olive Oil above, avocados, nuts, and seeds are actually good for you. In moderation, of course ;o).
• Processed foods are full of bad stuff. That sounded real intelligent, didn't it? When you think of the Corn syrup, sodium, preservatives, food coloring, it's just bad, bad, bad. Making meals at home is a much better alternative.
• Tea is a "Super Food". Woohoo!
• Frozen vegetables are better than canned. Fresh is best, but frozen is the next best. They retain their color better and keep more of the vitamins versus the canning process.
• Butter vs. margarine. Do I need to say more? Butter really is much better for you than margarine. Is it more expensive? Yes, sort of. But, when you look at the bigger picture, is our health worth it? Here is an article on butter & margarine.
• Pork. This was considered unclean in God's Word. But it's in the Old Testament! We don't live by O.T. laws, right? Unfortunately, people say this about many Old Testament teachings. Being in the O.T. doesn't make it any less God's Word. Yes, we are saved by grace, and grace alone and do not have to follow all the O.T. Law. There are many practical teachings to live by in the O.T., one of them being to stay away from pork (and other foods, but pork seems to be the favored one). We do still eat some pork, as my husband enjoys it, but we have cut it out almost entirely from our diet.

There are more, this is to just get started. Be informed! Know what you are putting into your body and your children's bodies. Become a label reader and do some research. There are excellent sources out there that go into this topic in much more detail. More later ;o).

Squash Chips

Now that that harvest is coming in, what do you do with all that extra summer squash? I always heard that you can't freeze or can squash. So, I always shredded it and froze it in 2 cup portions to use for zucchini bread. A friend recently shared with me that you can freeze it in slices or chunks. Yippee! Squash (or squish as my 4 year old calls it) will taste extra good in my vegetable soup this fall and winter. You can get the directions for freezing squash here.

For those of you who grow squash, you know how abundantly it comes on. I still had some squash after freezing a lot of it. Well, I decided to use the dehydrator I got for my birthday and made some squash chips :o) They are great for dipping and have the texture of a chip, a nice healthy snack. Dehydrating food is the oldest form of preserving food.


Squash Chips

• wash summer squash (or zucchini) and leave the skin on


• slice about 1/4 inch slices


• place on dehydrator screen


• I sprinkled some garlic salt on ours, try some different spices!


• dry for 8 hours at 135 degrees

Before

I got mixed reviews from the family. If you don't normally like squash, these chips may not be your favorite until you acquire a taste for them. Keep trying with different flavors and maybe some dip? (we didn't have any dip to try them with)

After

Happy snacking!

Saving $$ Through the Year

With grocery costs skyrocketing, I am constantly looking for ways to cut those costs. With a family of 8, it is sometimes difficult to keep our grocery bill low. But, it is possible. First, ask the Lord to give you wisdom in this area. God has shown me many resources and put me in the path of many people who are looking for the same things as I am. I specifically look for frugal ways of living and but added to that, I want to feed my family un-processed, low sugar, whole foods.

frugal + healthy = LOTS OF $$$ reasonable budget

Here is one of the many ways to cut costs in your grocery bill. Stock up when produce is in season! This is KEY!! If you want blueberries right now, you can get a great price, because they are in season. What if you want to make a blueberry dessert or add blueberries in your fruit salad in February? You pay 3 times as much (or more!) But if you plan ahead, you could throw in some blueberries for your healthy smoothie in November without breaking the bank.

There is a wealth of information out there, so I am not going to try to reinvent the wheel, so to speak. I am just going to give you a few pointers and ideas of what to look for at various times of the year. Most produce can be easily frozen. You can get tips for preserving food here.

• January-Citrus fruits and pears
• February-Chocolate
• March-Frozen veggies
• April-Broccoli and cauliflower
• May-Asparagus, buns, ground meat
• June- Strawberries
• July- Blueberries, peaches, plums, watermelon
• August- Corn, tomatoes, peppers, beans, zucchini
• September-Apples
• October-Pumpkins (if you wait until Nov 1, you can get them FREE), sweet potatoes
• November-Turkeys, baking items
• December-Citrus fruits, cranberries, ham

These are just to name a few! Here is what I did with my blueberries this week.

Wash berries

Lay flat on a cookie sheet and freeze overnight.

Put frozen berries into gallon bag, seal, label, and freeze! "Fresh" blueberries until next July :o) If they (grocery stores) can freeze and preserve foods, then you can too; at a huge saving to you!

My Garden & the Coming Harvest

I have been gardening for a few years for several reasons. Fresh produce is always better from the garden and it cuts costs in the grocery bill. This year, I have grown an all organic garden, just to see if I could. So far, so good. We had a ton of rain this past month and things are growing beautifully. I also tried something that I found in one of my gardening books. I planted sunflower seeds next to each tomato plant to stake them together. The sunflowers are very sturdy to hold the tomato plants up and in a few weeks, it will be beautiful! Next year, I think that I will plant the sunflowers a few weeks before the tomatoes so they can have a better start.

My bed of tomatoes and sunflowers

Cucumbers, melons, squash, peppers, and broccoli bed

See my little cantaloupe?

It's Coming...

The harvest is coming! The harvest is coming!

This photo was taken a few days ago, so my squash did grow a little more. I cut it last night! I sliced it and sauteed it with a red, yellow, and orange pepper with a little butter and onion. YUM-O! I can't wait! They are getting ready to all come on at once. No more paying sky-high prices at the store (for a little while anyway!) for fresh produce.

It can't get any better than that!

Week of Strawberries Part 3, Freezing Whole Berries

Frozen berries are very versatile. We mostly use them in smoothies in the summer but you can use them in muffins, breads, pancakes, etc... It is best not to just put them into a freezer bag because they will all clump together. Instead, you want to freeze them individually so that they don't form one big clump. This works for strawberries, blueberries, blackberries, etc...

• Wash your berries. Gently put berries into a sink of cold water and swish around.


• Drain berries in a colander.


• Place berries on a cookie sheet in a single layer and put into freezer for several hours.


• Label your gallon size freezer bags with the contents and the date.


• After you take them out of the freezer (use a potholder, it is very cold!), they may stick a little, just use a pancake turner to gently take them off the cookie sheet. Place them in your labeled freezer bag and put them back into the freezer.


• They are ready to use anytime! You can take out what you need and close it back up for next time.

Week of Strawberries Part 2, Freezer Jam

As part of my Strawberry series, I will show how we do things here at home. Let me just mention, I AM NO EXPERT! These are just things that I have learned by trial and error. Some ideas may seem very simple, but let me tell you, I had NO idea how to do anything in the kitchen when we first got married! Hopefully, this can be a small help to someone.

Strawberries are best when they are fresh picked. If you can pick them yourself at a Farm Market, U-pick place, or even better, at home, then that is best! You know exactly how fresh they are.

The key is planning ahead! When planning a trip to pick any produce, it is always best to call ahead to make sure they have plenty to pick. Also make sure that you have PLENTY of time to process your berries the same day you pick them. It is always cheaper to pick it yourself than to buy it there. For example, it was $4.75 per pint to buy at the market and $1.25 per pound to pick yourself. If you don't know where any U-Pick farms are in your area, check here. (There are also step-by-step instructions on preserving many food items on this site.)



We always make Freezer Jam. One of the main reasons we pick berries! That is what I will start with. Strawberry Freezer Jam

• Select your berries. Put them in a sink of cold water to wash. Just swish them around in the water and drain.

• Hull berries and place into a large bowl. This is the bowl you will use to crush them in.


• Crush berries with a potato masher.

• Measure out 4 Cups of crushed berries (this may vary with the type/size box of pectin that you use).


• Mix your freezer pectin & sugar. The one that I like best is Ball Freezer Pectin. It will tell you exactly how much sugar you need for the size package of pectin that you have. The package that I had said 1 1/2 cups sugar.


• Stir your pectin/sugar mixture into your crushed berries and mix for about 2-3 minutes.


• Ladle into your clean can-or-freeze jars or any freezer containers.


• Let it sit for 20-30 minutes and then label & freeze.


• Good for 3 weeks in the refrigerator or a year in the freezer.

It tastes like fresh strawberries all year long!

Week of Strawberries

Sweet and Juicy Strawberries

We went strawberry picking today! I love this time of year when we can go to farm markets to buy fresh produce. It just seems so wholesome. The kids and I had a great time picking 26 pounds of berries! Yes, you read that right! 26 POUNDS! Yum :o)

Strawberries are so good for you too. They are full of Vitamin C and Flavonoids. They are good plain, in desserts, smoothies, salads, etc... I am going to be posting strawberry recipes all this week, including how we process them here at home.

Happy eating!

Simply Susan Bloggy Give Away!

I have been eyeing this ebook called "Nourishing Ways" written by Susan Godfrey for a few weeks now.

Since it is her 2nd "Blog-i-versary", she is having not one, but 2 giveaways! The ebook that I want is giveaway #2.

Head on over there and wish Susan a happy Blog anniversary and make sure to enter these giveaways!

Menu Plan Monday June 2-8, 2008

I sure hate those weeks that I don't plan! Last week was not fun, not knowing what was for dinner until time to throw something together. This week will be better!

Monday-Swiss Steak (in the crockpot)

Tuesday-Chicken/spinach salad (yummy in the warmer weather!)

Wednesday-Hot Beef Sandwiches (another crockpot) with Onion buns, spinach salad

Thursday-Lentil tacos

Friday-Spaghetti with whole wheat pasta

Saturday-welcome to the leftover buffet!

Last week, I did try some new recipes. I made yogurt!! It was super easy and the kiddos loved it! You can also use this same basic recipe to make cream cheese. You can find out how to make it on Keeping The Home. Emily tried the Healthy Oatmeal Chocolate Chip Cookie recipe from here. They were really good! Definitely a keeper.

Check out lots more menus for other great ideas on menus and organizing in general from Laura at www.orgjunkie.com !

My Walgreens Deal yesterday

My local Walgreens has their Viactiv vitamins on clearance this week for $3.49. The March Easy Saver rebate book has a coupon in there for $2.00 off. Since I purchased 4 Viactiv items, they took $2.00 off each (I didn't know they did it this way!), so I got them for $1.49 each! Woohoo! I get a lot of info on sale items from Crystal at Money Saving Mom, you'll have to check it out!

Menu Plan Monday March 10-15, 2008

Getting back into the swing of things this week! I am going to start some bean sprouts today to have with some meals later this week. I have not done this before but found out how easy it can be from Frugal Abundance. On to my plan...

Monday-Fajitas, I'll have my 13 year old make these as my 11 year old is having toe surgery today and we will be getting close to dinner time. Probably should have done a crock pot meal today.

Tuesday-Chicken pot pie

Wednesday-Roast, carrots, potatoes, maybe some brown rice

Thursday-leftover day--use the roast and leftover fajita stuff and make fried rice (yum!), I am going to try to use my bean sprouts with this meal, spinach salad.

Friday-Homemade pizza night! Trying a new whole wheat pizza crust this time!

Saturday-Beans & Rice, trying this with brown rice this time.

We are still on our quest of eating healthier. I still have a lot of learning to do! About a year ago, we stopped eating refined sugar and sugary products. We did this for several months and I did see some changes in attitudes and behavior. Something we definitely need to get back too! I think one birthday party killed it and we never got back on track. We have added more fruits and veggies and whole grains. I have noticed a definite difference in my blood sugar too! Okay, enough rambling...

Here is the recipe for the whole wheat crust that I am going to try:

1 pkg yeast

1 cup warm water (115 degrees)

1 1/2 cups whole wheat flour

2 tsp granulated sugar

1/2 tsp salt

2 Tbsp olive oil

1 1/2 cups white flour

Dissolve yeast in warm water and allow to rest for 5 minutes. Stir in whole wheat flour, sugar, salt, olive oil, and 1 cup white flour. Knead in remaining white flour by hand; about 5 minutes (the dough will be smooth and elastic).

Spray a medium sized bowl with no-stick cooking spray (or coat in oil). Place pizza dough in bowl and turn to coat thoroughly. Cover and allow to rise in a warm, draft-free place for 15 minutes. Spray 14 inch pizza pan (or 2 10 inch ones) with cooking spray. Stretch crust to fit pan, top as desired. Preheat oven to 425 degrees. Bake until cheese is melted and crust is browned. (I got this recipe from the back of the Hodgson Mill wheat flour bag.)

My homemade pizza sauce:

1 small can of tomato paste

1 tomato paste can of water OR substitute both of these with tomato sauce

1/2 tsp of each of the following:

garlic powder

black pepper

oregano

salt

1/4 cup Parmesan cheese

Mix all ingredients together and spoon over crust. This makes enough for 2 pizzas.

Bread Making

Traditional Bread

I tried something new today! Making homemade bread, without my bread machine. For some reason, I had a hard time finding a recipe without using a bread machine. We adapted one from here. It called for 2 Tablespoons of oil but we substituted one of those with 3 Tablespoons of Flax Seed. Since it was a recipe for a bread machine (one loaf), we made it into 2 smaller loaves. It turned out delicious! We ate it warm from the oven with butter....YUM! Are there any recipes out there that makes several loaves and uses whole wheat flour (at least some) and flax seed??

We are still making small changes in our diet for health reasons. Our journey started over a year ago and by making slow, gradual changes, it has been an easier adjustment for the family.

2 meals, one prep time

How much is your time worth? Sometimes, our time can truly be more valuable than money! I know with my family, a lot of my time is spent in planning, shopping for, and making meals. A great way to save some of this time is to make several meals at once.

There are MANY, MANY ways of "bulk cooking"! I will post much more about bulk cooking in future posts. For tonight, I am going to focus on doubling up on a meal, or making 2-3 meals at one time.

Normally, I do all of my grocery shopping on Mondays. I was not able to today so I had to use up what I had (which we should do anyways!).

This is what I did to make my 2 meals, one for tonight and one for tomorrow night. I had some frozen boneless, skinless chicken tenderloins (purchased at Meijer's on their frequent buy one get one free deals, makes it $1.40 per pound!). I like cooking with this type of chicken because it doesn't get as dryed out as regular boneless, skinless chicken breast.

I took about 10 pieced of chicken tenderloins (for 8 of us) and placed them in a pot with enough water to cover it (Appx 2 cups). While our brown rice was cooking, I boiled the chicken until it was no longer pink inside. While waiting, I sorted out and rinsed 1 lbs of beans (for bean soup tomorrow). I was able to get this ready to soak overnight. I will throw it into the crockpot in the morning with some onions and celery.

When the chicken was done boiling, I took out each piece to cut up into bite size pieces. I sauteed the pieces of chicken with diced onion, celery, and garlic. I poured my leftover "chicken water" into a glass container to put in tomorrows bean soup. This gives it a little flavor. I always save the water, sometimes I freeze it for future soups and/or flavoring. Much cheaper than canned chicken broth.

When the chicken was done, I mixed it up with the brown rice. Some green beans from last years' garden on side and a spinich salad (lovingly made by my daughter, Melissa). Daughter Emily made the cornbread. Dinner is served!

Leftovers Friday

Every week, I try to use up any leftovers from the weeks' dinners. Usually it is a soup, stew, or casserole. Sometimes we have family buffet night depending on exactly what is leftover. It is really a frugal way to stretch your grocery budget without the "we're having that again?!" This is what I came up with this week: Wednesday's leftover potato soup & last nights' roast chicken.

I took the 2 1/2 chicken leg quarters and took all the meat off the bone. I chopped it up and put it directly into the potato soup. I added a can of chicken broth (or you can use your own broth). I then added one bag of frozen vegetables and simmered for about a half hour. It turned out delicious! My daughter completed the meal with two pans of cornbread. Our whole dinner tonight cost appx $1.39 and it fed all eight of us. Makes me smile!