Homemade bread 

We’ve been making homemade bread for years. Typically we would make it in the breadmaker, but since moving to Colorado we’ve noticed the  bread doesn’t turn out nearly as well since were baking at altitude. Jason searched for a number of bread recipes and after about half a dozen trials I think he’s come up with a winner.

Mile High Homemade Bread 

Makes 2 standard loaves


Ingredients:

  • 1 package of yeast (2 1/4 tsp)
  • 2 1/4 cup warm water (110-115F)
  • 3 tbsp sugar
  • 1 tsp salt
  • 2 tbsp canola oil
  • 3 cups whole wheat flour
  • 3 1/4 cups bread flour 

Directions

  1. Activate the yeast by adding it and the sugar to the warm water. Stir and let sit 5 minutes. 
  2. Add the oil, salt and activated yeast to your stand mixer bowl with a dough blade. Add the flour and mix/knead  for 5 minutes. If you don’t have a stand mixer you can do this the old fashioned way in a bowl with your hands 🙂
  3. Remove from bowl and place in a lightly oiled oil. Cover and place in a draft free location for 1 hr
  4. Punch down and split in half. Place each half in a lightly oiled bread pan. 
  5. Let rise 30-40 min until doubled in size. 
  6. Preheat oven to 375F. Bake for 30-35 minutes. 
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Fresh Asian Salad

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

(Inspired by Naturally Ella’s Carrot Spring Rolls)

 
Ingredients

  • 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

Directions

  1. Shred the cabbage and carrots (I used a food processor and it took a whole 5 minutes). Add chopped scallions.
  2. 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. 
  3. In a small bowl, add vinegar, oils, Tamari, garlic powder, and sugar. Whisk well. Pour over the vegetables and stir well. 
  4. Add rice noodles, cashews, and sesame seeds to the vegetable mixture. Stir well. 
  5. Refrigerate for at least 3 hours. Serve cooled. Enjoy!

Changing Habits for Diastasis Recti Healing

Take some time to review this awesome post on the importance of proper posture throughout the day!

Diastasis Rectified

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

pie chart of habits If we can make changes in the blue and grey times, then the yellow will be more impactful!

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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Starting Solids: 4 Months, 6 Months, or Somewhere In Between?

The Science of Mom

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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Haters gonna hate

url

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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Follow Friday: Dietitian services

dc_infographic_eng

Did you know that many employers don’t offer dietitian services as part of their employee health plans? Considering that food and nutrition are vital to good health and productive employees our services should be covered by health plans. If your employer doesn’t cover our services please let them know that you’d like them too!

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The 50 Healthiest Foods of All Time (With Recipes)

TIME

Eating healthy shouldn’t be complicated. To make it simple, TIME has curated a list of the 50 healthiest foods you should be eating now.

We asked registered dietitian Tina Ruggiero, author of the The Truly Healthy Family Cookbook, to break down why each of these foods is a powerhouse. We also pulled in the nutritional information and asked our friends at Cooking Light to hook us up with some creative recipes to make sure eating these on a regular basis is no-excuses easy.

Bon appetit!

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CSA Week #15

This week’s box is minimal prep. This is great for J because I won’t be home next until the 27th. While it is  a long stretch, once I am home I get to stay there for 6 months!!!! That is the longest in 2 years, so I am pretty excited 🙂 This will be a brief post and I am may be a little MIA the next few weeks as I prep for my neuro shelf exam. When I’m done, apples will be in full swing and I can’t wait! Fall is by far my favorite time of the year. Here’s what J will be up to this week.

photo (17)

What’s in the box this week:

  • Butternut Squash
    • Save for later
  • Beets
    • Roast and slice; eat on salads this week
  • Bell Peppers
    • Sautee up for tacos this week
  • Carrots
  • Cucumbers
    • Slice and eat as a snack (with baba ghanouj from last week)
  • Eggplant
    • Roast and freeze
  • Green Beans
    • Roast with leeks; serve with roast, and parsley bread
  • Herbs-Parsley & Thyme
    • hang thyme to dry
    • Parsley bread (similiar to this recipe)
  • HoneyCrisp Apples
    • Eat as a snack
  • Leeks
    • Roast with green beans; serve with roast and parsley bread
  • Purple Cabbage
    • Sauerkraut (or at least attempt to make it….)
  • Sugarsnap Peas
    • Eat as s snack
  • Tomatoes
    • Serve with tacos this week and on salads
  • Watermelon
    • Cut up and eat as a snack

Summary

Snacking foods (just wash and cut as needed):

  • Carrots
  • Cucumbers
  • Sugar Snap Peas
  • Apples
  • Watermelon

To roast

  • Beets
  • Green beans with leeks
  • Eggplant

Taco toppings

  • Tomatoes
  • Bell peppers

To preserve

  • Cabbage