I was perusing the internet this morning before an early (i.hate.daylight.savings) and long day on OB when I stumbled on this post about “7 things to always cook in a cast iron skillet” on Cooking Light. We recently got a new cast iron skillet and have been looking for delicious recipes to try out in it. I love the fact you can start the cooking and flavor process on the stove and finish off the deliciousness in the oven. Take a look here at Cooklight.com. Do you have any delicious cast iron skillet recipes we should try out?
Finally a short day! I have been on service for the past 8 weeks. That’s 560 hours of work in 8 weeks – basically what most people work in 16 weeks. Needless to say I wasn’t complaining when I got done at 3pm today. So, I figured I’d celebrate by hanging out with my little man Eli and make some fresh, delicious food. This salad was inspired by a recent post over at NaturallyElla.com. Enjoy!
Fresh Asian Salad
- 1 small head of purple cabbage, shredded
- 6 medium carrots, shredded
- 1 small bunch of scallions, chopped
- 4 ounces rice noodles
- 3 tablespoons rice vinegar
- 2 tablespoons Tamari Soy Sauce
- 3 tsp sesame oil
- 1/2 tsp garlic powder
- 3 tsp sugar
- 3 tsp olive oil
- 1/4 cup crushed cashews
- 1/8 cup sesame seeds
- Shred the cabbage and carrots (I used a food processor and it took a whole 5 minutes). Add chopped scallions.
- Bring a medium pot of water to a boil. Turn heat off and add 4 oz rice noodles. Cover and let stand for 5 minutes. Once finished, drain water and rinse with cold water.
- In a small bowl, add vinegar, oils, Tamari, garlic powder, and sugar. Whisk well. Pour over the vegetables and stir well.
- Add rice noodles, cashews, and sesame seeds to the vegetable mixture. Stir well.
- Refrigerate for at least 3 hours. Serve cooled. Enjoy!
It’s pretty hard to escape sugary treats for Halloween, but here are a few healthy and cute treats to try at home to balance your trick-or-treat indulgences:
I know I’ve been MIA – per my usual routine of being really excited about blogging, followed by an overwhelming about of work to do, and ending with complete neglect. Well, I’m back. At least for this one post. I am on a lighter rotation right now and was able to make a more involved, delicious dinner last night that I’d felt I needed to share with the work. Eli agreed, this dinner was hands-down delicious! He was picky all day and wouldn’t eat anything but bananas (or nanas as he calls them now). I placed a bowl of this goodness in front of his screaming face and viola! he was silent. It was glorious. The end result was one super happy (and messy) kid. I am looking forward to when he figures out how to effectively use his silverware; until then I’ll deal with the mess since that means he’s actually eating.
Roasted Butternut Squash, Onion, and Kale over Pasta with Spiced Goat Cheese White Sauce
- 1 large butternut squash
- 1/2 white onion
- 1 large bunch of curly kale
- 2 cups cooked pasta
- 2 cups 1% or skim milk
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp all spice
- 1/3 tsp cinnamon
- 1/4 tsp pepper
- 4 ounces goat cheese
- Preheat oven to 350F
- Peel butternut squash cut in 1/2 lengthwise. Remove the seeds. Cube squash and place in a sprayed cooking dish.
- Dice the onion and kale. Add to the cooking dish.
- Roast for 45 minutes, or until squash is fork-tender. Stir part-way through to prevent burning.
- Create a slurry (white sauce) by adding 2 tbsp to 1 cup of milk. Whisk well to completely dissolve. Add the remaining flour and milk, whisking while adding. Pour into a sprayed frying pan (not heated yet!). Place the pan over medium heat and stir continuously with a rubber spatula to prevent sticking. Add spices while stirring. Continue to stir until the mixture just starts to bubble. Add the goat cheese and continue to stir until melted and fully incorporated.
- Add pasta and roasted vegetable mixture to a pan. Pour white sauce over and stir completely. Enjoy!
Take some time to review this awesome post on the importance of proper posture throughout the day!
It’s rare I meet a woman with a diastasis recti who hasn’t beat herself up for “slacking off on my exercises” (I bet men would
say the same thing, but I’ve never yet met a man who realizes he has a DR. Come join the DiastasisRectified party, guys!).
The paradigm is: 1) “my body is screwed up” and 2) “I need to do exercises to get it better” and 3) “Why am I not doing my exercises?” 4) “Ugggggh.”
So this post is not about exercises, because let’s just give that a rest for a minute. This post is about habits. We’ve spent (x) number of decades forming habits of movement: how we brush teeth, lounge, carry stuff, sit, open stuff, cut things, and on and on. Maybe we spend one hour…
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Science of Mom reader Roxanne left a comment on my post about the recent peanut allergy study. She wondered about starting solid foods with her 4-month-old baby boy:
“Do you have an opinion on starting solids at 4 months versus 6 months? I noticed that many of the studies on allergy include babies in the 4-6 month range, but I think that the current recommendation is to wait until 6 months. I ask because my baby WILL NOT drink out of a bottle while I’m at work. He is miserable all day. I’m only gone 8-3 including travel time, so if he could just get a little something at 11am, I think he might actually nap and not cry all day. We have tried everything. If you know of any studies please let me know. He is 18 weeks old.”
I totally understand Roxanne’s confusion, because there’s lots of…
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It’s been a while since I lacked blogspiration. But here I am, I’ve scrolled through facebook and twitter for something to get riled up about and I must admit it was slim pickings. Sure, it’s irksome that Pippa Middleton has “secretly” become a nutritionist. Not so much so that I could be bothered to write an entire blog post about it. Mother Jones has moved on from almonds and is now telling us that there will be no more salads because of the drought in California. Yes, I know that this drought is a serious issue and I really feel for the people of Cali. However, for now, my local farmer’s market has got me covered thank you very much. The only thing that really got even the tiniest bit under my skin was a tweet from a doctor saying that nutritionists think they have more information than they actually…
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As a kid, J and I both loved macaroni and cheese. How were we to know that it wasn’t made with real cheese? Thankfully, we’ve come to see how much more amazing this childhood favorite can be. I’ve made a number of takes off macaroni and cheese before, but this is probably my favorite. We don’t plan to feed Eli the box mac and cheese, so we’re hoping something like this will be his favorite go-to childhood meal. Give it a try – I promise you won’t be disappointed.
Grown-up Mac and Cheese
- 1 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/4 tsp salt
- 1 clove garlic, minced
- 1 medium red onion, diced
- 1/4 cup all-purpose flour
- 2 cups 1% or skim milk
- 5 ounces (1/2 package) of frozen spinach thawed or 1 bag of fresh spinach cooked down
- 8 ounces gruyere cheese
- 1.5 cups elbow macaroni (preferably whole grain)
- 1 pound cooked chicken, diced
- Prepare pasta as directed on package; set aside to cool.
- Heat olive oil in a skillet. Add onion, salt, and garlic. Cook down until soft. Add vinegar and cook for 1 more minute. Set aside.
- Prepare the white sauce (slurry version)
- Pour 1/2 cup milk into a measuring cup. While whisking, slowly add flour, making sure none sticks to the bottom. Once fully incorporated, add remaining milk and whisk well.
- Spray a skillet with cooking spray and pour milk mixture into the room-temperature pan.
- Heat pan over medium-low heat, stirring continuously to prevent sticking. Continue to heat until the mixture begins to bubble. Once slightly bubbling, allow to bubble while stirring for 3 minutes (this is the thickening stage) and then lower heat to low.
- Add cheese to the white sauce and stir until fully melted. Add onion, chicken, spinach, and pasta; mix well until well incorporated.