spiphywarfare

Category: Real Food

  • 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.

  • 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.

  • 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
    Print
    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.

  • Whole Wheat Pumpkin Bread

    As part of my experiment with whether it is actually wheat that fattens me up, or if it is the processing of it, I’ve made the following.. The kids love it.

    Whole Wheat English Muffins
    Serves 12
    Write a review
    Save Recipe
    Print
    Prep Time
    45 min
    Cook Time
    30 min
    Total Time
    1 hr 15 min
    Prep Time
    45 min
    Cook Time
    30 min
    Total Time
    1 hr 15 min
    231 calories
    39 g
    27 g
    5 g
    7 g
    3 g
    93 g
    349 g
    3 g
    0 g
    1 g
    Nutrition Facts
    Serving Size
    93g
    Servings
    12
    Amount Per Serving
    Calories 231
    Calories from Fat 44
    % Daily Value *
    Total Fat 5g
    8%
    Saturated Fat 3g
    13%
    Trans Fat 0g
    Polyunsaturated Fat 0g
    Monounsaturated Fat 1g
    Cholesterol 27mg
    9%
    Sodium 349mg
    15%
    Total Carbohydrates 39g
    13%
    Dietary Fiber 1g
    6%
    Sugars 3g
    Protein 7g
    Vitamin A
    3%
    Vitamin C
    0%
    Calcium
    5%
    Iron
    4%
    * 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. 4 1/2 cups whole wheat flour
    2. 1 teaspoon salt
    3. 1 tablespoon honey
    4. 2 teaspoons instant yeast
    5. 1 teaspoon baking soda
    6. 1 3/4 cups whole milk
    7. 3 tablespoons salted butter
    8. 1 large egg
    Instructions
    1. Combine the dry ingredients in mixing bowl and whisk/stir them together.
    2. Beat egg.
    3. Heat milk and butter on low heat in a saucepan just until butter melts.
    4. Remove from heat and stir in honey.
    5. Add liquid and egg to dry ingredients.
    6. Run mixer with dough-hook until dough forms a ball. You can alternatively do this by hand.
    7. Roll out on floured surface to about 1 inch thick and cut out the muffins using a large cookie cutter.
    8. Place muffins on baking sheet and cover for twenty minutes.
    9. Heat cast iron, or other non-stick, skillet to medium low heat.
    10. Cook muffins about five minutes each side until browned. (preheat oven to 325 about now)
    11. Place in oven for 20 minutes.
    Notes
    1. I assume it is from the fresh whole wheat but fifteen minutes left the inside a little too moist.
    Adapted from Honest Cooking
    beta
    calories
    231
    fat
    5g
    protein
    7g
    carbs
    39g
    more
    Adapted from Honest Cooking
    spiphywarfare http://spiphywarfare.com/

    This article was first published on December 8, 2013 and was recovered using AI and web.archive.org.

  • Sweet Potato Hash

    Took a peek in the fridge this morning and did a quick search for sweet potato egg recipes. Came across this one for Sweet Potato Hash from nomnompaleo.  I really wanted to put up a pic of it, but it smelled and looked so good I gave in and couldn’t wait. If you need another way to do something great with the wonderful sweet potato, go check it out.

    This article was first published on October 9, 2013 and was recovered using AI and web.archive.org.

  • Olive Oil Rich Diet Helps Fight Diabetes – Digital Journal

    Many believe the only way to prevent diabetes is by using numerous pharmaceuticals, but research points to the contrary.

    Bellucci Premium Comments on a Report That the Olive Oil Rich Mediterranean Diet Can Help Lower the Risk of Diabetes – Press Release – Digital Journal

    That research being done by the Mario Negri Institute of Pharmacological Research. A 50+ year old non-profit organization dedicated biomedical research. Following over 22,000 participants for eleven years, researchers found that, “Those who had …. a diet with a high concentration of carbohydrates were 21 percent more likely to develop diabetes.”

    Heading over to the Mayo Clinic for a quick look at the Mediterranean Diet basics finds that it includes real foods and, “perhaps even a glass of red wine.” Gasp! Perhaps a little wine for your stomachs sake?

    The Mediterranean diet incorporates the basics of healthy eating — plus a splash of flavorful olive oil and perhaps even a glass of red wine — among other components characterizing the traditional cooking style of countries bordering the Mediterranean Sea.

    Most healthy diets include fruits, vegetables, fish and whole grains, and limit unhealthy fats. ~link

    This article was first published on September 24, 2013 and was recovered using AI and web.archive.org.