Wasa bread, white bean hummus

Thanks Alison Carollo for this inspiration. Tomato and basil topped my
homemade white bean hummus.

Second ingredient coconut oil!

A must try! Tastes amazing!!!

Organic pizza muffins!

Ezekiel English muffins, organic pizza sauce and organic mozzarella
cheese! Delicious and nutritious!

Raw milk...

I'm so curious about this raw milk movement.  I'm looking into it now, but it seems very beneficial.  Raw milk is what our ancestors lived on.  Maybe there is something to this idea... I'm reading the Weston Price Foundation web site for information.  I think in nutrition there are always two sides to every food.  Dr. Barnard says don't eat animal products.  Dr. Price says go for the butter, milk, and cheese just make sure they are raw.  It's confusing for me and I've studied nutrition, but they don't teach any of these ideas in school to dietitians.  So it's up to us to use our knowledge on scientific studies to learn what the best decision is for recommending.  I kind of love butter and cheese, who doesn't, so I'm leaning towards Dr. Price's idea.  For now, I'll stick to my organic butter and cheese in moderation.

Sphagetti quiche with snow peas.

Katie's Mexican quiche

 I was watching the Food Network as usual and the chef was making a quiche.  Instant inspiration came over me.  I thought, I have eggs and a deep dish pie crust in my freezer. I should make a quiche.  Then I started looking at what I had in my pantry.  The usual black beans popped out at me and I quickly put together a Mexican quiche recipe in my head.  I had some fresh green onions, this amazing Vidalia onion salsa that you find only in the refrigerated section, some sharp cheese, and sour cream on top.  So I looked online to figure out how many eggs I would need.  4 eggs and all the above ingredients mixed together later, cooked at 350F for 45 minutes, and I had a delicious Mexican quiche.  My husband LOVED it! Oh, also I had a box of Mexican rice in my pantry that I whipped up to go with this entrée.  I love when I use random ingredients in my frig and pantry and it turns out delicious!  Thank you Food Network for inspiration!

Hitting a rut

I'm in such a food rut.  Can you relate?  It's the same thing for breakfast everyday (oatmeal with dates and pecans), then lunch (soup or sandwich), then dinner (random).  Sometimes I just cannot seem to think of anything new or be motivated to try anything new.  I think it's mostly a time factor in my life right now.  My 4 month old baby takes up lots of time, then I want to spend my free time with my husband.  Not to mention the thousands of loads of laundry, cleaning, dish loading, etc...  I don't think ruts are bad as long as they are healthy.  In college, I think I ate a tuna sandwich literally everyday.  I probably have some mercury left over from those 4 years.  Then again, I hope my Dr. Natura detox pulled it all out.
My husband just finished reading Dr. Barnard's book, Breaking The Food Seduction.  This has been so fun for me to hear his comments.  He remembers details like no one I know.  Probably one reason he is able to be a doctor.  So the other night, he suggested we go out to eat to a local Mexican restaurant.  Of course, I was excited not to have to clean or think of anything to cook.  Then he actually surprised me by ordering a bean burrito instead of his usual meat fajita!  I got one too, and we commented on how much better we felt when we decrease our meat consumption.  I love how he is becoming more aware of food, labels, and how they make him feel.
So today, I'll probably have my left over bean soup that I've been making in huge batches, freezing, then defrosting/cooking.   Oh and my newest addiction is Ezekiel english muffins.  They are so delicious, low in sodium, have lots of fiber and protein too.  I do put some salted organic butter on top and toast them.  I promise, I would rather have this any day over a biscuit, or any other yummy bread.  Sadly, only whole foods carries them.  So I trek down there, buy 4 packages in the freezer section at a time, then ration them out to myself.  My rut continues, but I'll keep you posted on any new horizons.