In my research days, I had a short stint with preserving food. I think it came about when I decided to research salt. Needless to say, looking up one thing had me delving further. I had a pretty intensive fling with pemmican (look it up), I don’t know why, but I needed to discover all I could about pemmican.
When I open up the freezer and stare at the piles of venison, I think hmm…..what to do? What to do? I took most of it and ground it into my own hamburgers (yum!), but what about the rest? JERKY. Talk about a traditional way of preserving food. And I have a dehydrator!
Venison Jerky Continue reading “Deer Jerky”
This lovely little recipe I made for my little nephews (see below) a few years ago. What a beautiful fun Fall recipe. Yes caramel apples are the tradition, but what if we deconstructed the caramel apple so to speak?
What a fun little weekend treat too!
Caramel Apple Nachos
- 1 granny smith apple
- 1/4 cup Enjoy Life Chocolate
- 1/8 cup chopped pecans
- 2 tbsp whipped coconut
Caramel Drizzle Continue reading “Caramel Apple Nachos”
A trip to my grandparents’ to discuss gluten-free donuts, naturally led to a conversation about bacon (the love obviously runs in the family). They have been baking their bacon in the oven and they raved of its perfection. I had to give it a go. And here we have it. I couldn’t get pictures that truly justified taste. Again it’s one of those instances where a smell or taste cam would really help this post. I didn’t go the entire time I was instructed because I don’t like mine super crispy. The juices ran off and the flavor was FANTASTIC.I will never fry bacon again.
Perfect Baked Bacon
Sometimes you’ve got places to be, people to see. Sometimes you just want a little snack, not a whole meal. For meal post yoga I just want a little munch before I head off to hike. Boom solution: Go Green Chips plus some hard- boiled eggs and I am ready to adventure/explore/connect/soul-search/walk-it-out/jam/be mindful/be in bliss. Plus you can tailor your green mix to whatever you like. I find combining them together is easier for me. For instance spinach and I are aren’t really good friends, but when I put it in the mix with others greens that I enjoy, then we get along splendidly. Get creative, maybe throw in a little color, as you can see I’ve taken creative freedom to add some red cabbage to this batch!
Go Green Chips
I do better with my eating when I am prepped and ready. Because I confess I can get a little impatient once I’m ready to eat. I don’t necessarily want to wait while I chop the veggies. And let’s face it, it’s probably a little unwise to be rushed when dicing peppers. I like all my fingers, just saying. So I take an afternoon. I take a little time, maybe an hour or less. Depends on how much food I’ve got to get ready. I get home. Spread it on the counter. Launch an attack list. What do I want to get done?
- Cut up the cabbage, chard, collard greens, mustard greens, kale for chips. Toss it with oil, seasonings, and spinach and get them in the dehydrator-stat-to keep up with your Green veggie fixation
- Take that bone marrow, make the BEST freaking bone broth ever
- Cut the cauliflower in half. Make half into mashed cauliflower. Dehydrate the rest. Process and make some cauliflour (in blog development now)
- Take that beautiful grass-fed roast, get it in the slow cooker with those flavorful bone broth cubes you’ve got in the freezer. When it’s done, take a few moment to shred and store.
- Get the eggs out. You got three dozen. Boil a third of them. Boom and another on the go meal.
- Slice the jerky. Get it in a marinate, that way all you have to do is put it in the dehydrator tomorrow. Continue reading “Prep Day: Fun Day”
Confession: I am a complete Olympic nerd and junkie. Growing up I always enjoyed those two weeks every two years when I could sit down with my family and watch the world’s finest. I couldn’t get enough. I’d read books. I searched the internet. I stocked up on Sports Illustrated. Then I’d spend my spare time sketching Olympic athlete after Olympic athlete. I grew up with a passion for art. After an advanced art class in 5th grade I become infatuated with drawing portraits. Later this morphed into sports photos. I studied Exercise Science in college. With so many anatomy classes and so much history with sports sketches you can see my fascination with the body. Now as I think about it, the interest is not about physical perfection or muscle definition, it’s about limits. I am a thoughtful person. Straight-up, I’m one of those positive thinking, meditating, peaceful, hippy types. And I’m okay with that. I thoroughly enjoy my thought process-that’s part of the reason I don’t drink anymore, I like what’s going on in my head. That being said I am a firm believer in infinite possibilities. I think we each hold an unfathomable amount of potential in each of us. I notice lately how I like to test this. Often they’re little test or sometimes they’re bigger. I’m always testing who I think I am (or who I should be) vs. the great me. I live for a challenge. If I perceive something to be harder, count me in, excitement is through the roof. I’ve hiked more in the snow, ice, and sub-zero temperatures in Indiana than I did all Fall. However, if I think something is easy the excitement takes a dip, as does the energy. School for instance was a breeze. I rarely studied or tried. Unless someone told me a class was ‘hard’. Boom here comes the Brittany who wants to be extraordinary. That’s it, I want to believe in my own greatness. To me the Olympics kind of represents this. The best athletes from all over the world. Athletes who have over come the odds. Who have trained their whole lives. Who have faced challenges. Who have faced injuries. But despite whatever their back story, they’re here in Sochi fulfilling their passion. Continue reading “Olympic Thoughts and some Borscht”
My big goal this year is simple: BE better. To me this means listening to my body. Doing exercises that feel good. Fueling myself with nourishing foods. To me a big component of nourishing is local foods. Last year I attended a seminar on built environment that really changed my perspective. Not only did I start logging over 100 miles of two-wheeled commuting, but my thoughts on food sources strengthened. Here is what I learned:
We have to come together as a community, not just for ourselves but for our children but for the future. Do we want to let our children be the first generation to not live as long as us, because that is exactly where we are headed? And we can’t just implement temporary solutions and give away free t-shirts. We have to change what is available. We have to create a community where health can flourish. Continue reading “Eat Locally: Creating Healthy Communities”