spiphywarfare

Author: Grok Mole

  • Roast Challenge Conclusion

    As I was chopping up roast for the one pot sorta cabbage roll, I looked at the roast that was left coupled with the remaining tomato paste and decided to try to make some sorta bbq chopped beef.  That finished off the roast and was the overall favorite madeover.

    bbq chopped beef

    tomato paste, water, apple cider vinegar, onion powder, garlic powder, xylitol, cayenne, chili powder, liquid smoke, salt, pepper, ground oregano, chopped roast

    We ate it with pickles and mustard.

    A $17 roast turned out about 13 adult meals and 3 children’s dinner/lunches. When we ate these meals, that was all that was served so portions were generous.

    I think I showed myself that eating real food does not cost more, does not take much more work, and is quite yummy!

    Also, the roast that keeps on giving yielded 3.75 cups of broth that I popped into the freezer for some sorta future soup start.

    This article was first published on January 14, 2014 and was recovered using AI and web.archive.org.

  • Random Food Log 1/13/14

    Hers

    B- bacon

    L- one pot sorta cabbage roll (roast challenge conclusion coming soon!)

    D- red bell peppers/ yellow bell peppers/ onion cooked in butter, pepper jack cheese, sliced steak in a bowl

    This article was first published on January 13, 2014 and was recovered using AI and web.archive.org.

  • To Wheat or Not to Wheat: The End

    To Wheat or Not to Wheat: The End

    Thirty-six days ago I started an experiment with a sample group of one. Me. On November 26, 2013 I introduced wheat back into my diet to reconcile some basic beliefs with health information.

    Bottom line? My weight this morning was the same as it was the day I started. That coupled with the fact that I sat down and enjoyed homemade biscuits with my kids this morning makes me give freshly ground, organic whole-wheat my personal stamp of approval. If you want to see some of the things I enjoyed, just look for entries with the wheat tag.SW_stamp_of_approval

    Now, what this doesn’t mean is that I’ll be bringing wheat back into my diet on a daily basis. It doesn’t mean donuts and cake are going to be a constant in my house. It simply means that for me, personally, I can enjoy some of those things I’ve missed.  I’ll just be getting them without the chemicals used in turning the hapless wheat berry into the frankenfood you find on the store shelf labeled flour.

    To me it’s just another proof that food, as God intended it, is good for you. Lose the chemicals, the processing, and the profit motive going into your food and a lot more nutrients come out.

    This article was first published on January 13, 2014 and was recovered using AI and web.archive.org.

  • Triple Threat 1

    Training for the triple threat from spiphywarfare on GodTube.

    Do you not know that all the runners in a stadium compete, but only one receives the prize? So run to win. Each competitor must exercise self-control in everything. They do it to receive a perishable crown, but we an imperishable one. 1 Cor. 9:24&25

    Elsewhere on this site I’ve noted that in December 2012, before this change occurred, I was winded after riding my bike about three city blocks. My better half wanted me to make a series of videos on my attempt to complete the Triple Threat so this is the first in a series of short videos to document that journey.

    Why this verse? The key to health, spiritual and physical, is self-control. In all things. All the time.

    This article was first published on January 12, 2014 and was recovered using AI and web.archive.org.

  • Random Food Log 1/11/14

    Breakfast consisted of three pieces of bacon, three fried eggs, a sweet-potato diced with one jalapeño fried and then hidden deliciously below melted cheese and the fried eggs. YUM!

    That breakfast and a handful of raw almonds with a few bites of dark chocolate powered me through the morning and a thirty-three mile bike ride. After the ride I came home and had a smoothie made from banana, kale, carrot, pineapple, and dried plums. Followed up with a small portion of “sorta stroganoff” the better half had thrown together.

    I closed the day with a couple of bowls of the equivalent of chopped BBQ Beef topped with dill pickles and mustard.

    This article was first published on January 12, 2014 and was recovered using AI and web.archive.org.

  • Current Roast Totals, Today’s Plan, and My Laziness

    I am lazy; like super lazy. I do not do anything hard or complicated. Ever.

    I love the version of deconstructed cabbage rolls that Derek and I accidentally made one time. It is yummy, stick-to-your-ribs, comfort food.  I use cauliflower in place of rice, or skip it if I don’t have any in the house. I would never do all the work for real cabbage rolls, but I would throw the lower carb ingredients in a pot. Later today I am going to use roast in place of the ground beef.

    one pot sorta like cabbage rolls

    onion, garlic, bag of cabbage cooked in oil/butter, I don’t have cauliflower so I’m skipping it, chopped roast, tomato paste, water, basil, oregano, garlic powder, salt, and pepper, served with some parmesan

    The beef pot pie made for one adult and two children servings. The sorta stroganoff ended up as three adult meals.  We are up to six adult meals and three children’s meals out of one roast.

    This article was first published on January 11, 2014 and was recovered using AI and web.archive.org.

  • Roast Challenge Continues

    Roast Challenge Continues

    I cooked a roast, and I’m seeing how many meals I can get from it.  So far it has made two adult meals and one child.

    Today I cooked up some madeovers (intentional leftovers made into something else).

    I cubed some for sorta stroganoff and pot pie filling for Derek’s whole wheat pie crust, made from freshly ground flour. (easier to cube/dice after refrigeration)

    sorta stroganoff

    mushrooms and onions cooked in butter and olive oil, cream, sour cream, garlic powder,  Worcestershire sauce, cubed roast, salt, and pepper

    pot pie filling enough for 9″ pie

    carrots, mushrooms, onions cooked in butter, cream, cream cheese, pepper, salt, cubed roast, and frozen peas

    Waiting for crust

    Waiting for crust

    I’m not sure how many meals this will be until we eat them, but I will keep track.

    This article was first published on January 10, 2014 and was recovered using AI and web.archive.org.

  • What Do We Eat?

    We get asked that a lot.  So here is today

    Ali’s food log

    B- bacon
    L- homemade coleslaw
    D- roast, onions/bell pepper/mushrooms cooked in butter, provolone, american cheese, and cayenne mayo… kinda like cheesesteak in a bowl
    AfterKidsInBed- red wine, dark choc

    I bought a bar of 70% dark chocolate because it was on sale. We usually grab the 72% or 80%.  I can’t believe how “sweet” I think the 70% is.

    I cooked a large roast today in the crockpot.  I’m going to see how many meals I can get out of it!

    This article was first published on January 9, 2014 and was recovered using AI and web.archive.org.

  • Food additives

    A couple of interesting quotes to stop and think about.

    Aspartame, for instance, is a sweet-tasting neurotoxin.

    Every year, food manufacturers pour 15 million pounds of artificial food dyes into U.S. foods — and that amount only factors in eight different varieties.

    Many of the food additives that are perfectly legal to use in US foods are banned in other countries. The banned ingredients include various food dyes, the fat substitute Olestra, brominated vegetable oil, potassium bromate (aka brominanted flour), Azodicarbonamide, BHA, BHT, rBGH, rBST and arsenic. Dr. Mercola’s full article

    Yep. Arsenic. That’s a great thought isn’t it. Eating less red meat? You’ll be happy to want to know that those “healthy” white meats, chicken and pork, are apparently contaminated with this through their foods. And as always, you friendly Federal Government agency is looking out for you!

    This article was first published on December 30, 2013 and was recovered using AI and web.archive.org.

  • Whole Wheat Blueberry Donut Muffins

    Whole Wheat Blueberry Donut Muffins

    These muffins prepared from freshly ground wheat pack enough punch to carry you through the morning without filling yourself with completely useless calories. The coconut sugar provides nutrients (read more) as do the completely unrefined carbohydrates from the wheat berries.

    The Vitamix blender makes this as simple as dumping the ingredients into the container and turning it on for 90 seconds.

    Whole Wheat Blueberry Donut Muffins
    Yields 12
    Delicious, kid-approved muffins without all the garbage. As always, all ingredients should be certified organic.
    Write a review
    Save Recipe
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    Prep Time
    15 min
    Cook Time
    15 min
    Total Time
    30 min
    Prep Time
    15 min
    Cook Time
    15 min
    Total Time
    30 min
    85 calories
    11 g
    12 g
    4 g
    1 g
    3 g
    49 g
    8 g
    10 g
    0 g
    1 g
    Nutrition Facts
    Serving Size
    49g
    Yields
    12
    Amount Per Serving
    Calories 85
    Calories from Fat 39
    % Daily Value *
    Total Fat 4g
    7%
    Saturated Fat 3g
    14%
    Trans Fat 0g
    Polyunsaturated Fat 0g
    Monounsaturated Fat 1g
    Cholesterol 12mg
    4%
    Sodium 8mg
    0%
    Total Carbohydrates 11g
    4%
    Dietary Fiber 0g
    2%
    Sugars 10g
    Protein 1g
    Vitamin A
    3%
    Vitamin C
    15%
    Calcium
    4%
    Iron
    1%
    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Does this look wrong?
    Ingredients
    1. 1/2 Cup Coconut Sugar
    2. 1/2 Cup Blueberries
    3. 1/4 Cup Butter
    4. 3/4 Teaspoon Ground Nutmeg
    5. 3/4 Cup Whole Milk
    6. 1 Teaspoon Baking Powder
    7. 1 Cup Wheat Berries
    Instructions
    1. Preheat oven to 350.
    2. Place all ingredients in a blender capable of grinding grains. I use a Vitamix.
    3. Blend on high until batter is smooth (about 90 seconds).
    4. Pour or spoon batter into muffin cups.
    5. Bake in oven for 15-20 minutes until a toothpick inserted into the muffin comes out clean.
    Adapted from Allrecipe.com
    beta
    calories
    85
    fat
    4g
    protein
    1g
    carbs
    11g
    more
    Adapted from Allrecipe.com
    spiphy warfare http://spiphywarfare.com/

    This article was first published on December 14, 2013 and was recovered using AI and web.archive.org.