Introducing....Green Smoothies...part 1 of 2

Something like a decadent chocolate cake needs no introduction, it's pretty straight forward, you know what to expect. Most people need to be persuaded to NOT eat chocolate cake rather than to eat it. IF ONLY health food were as persuasive.

I personally am weak for all things chocolate. Don't judge. We all have some sort of kryptonite. Put this in front of me, I will ask you no questions, except maybe for a fork, or better yet a spoon (better for shoveling). I will actually gain 5 pounds just from looking at it, another 3 pounds after the first bite, and I will enjoy every bite except for the last one when I realize what I've done:eaten a bunch of empty calories, spiked my blood sugar, just voided any exercise done in the past two weeks, consumed white flour and white sugar increasing my risk of some sort of cancer, not to mention the guilt of falling off the healthy-wagon...

A really good, I mean really  good chocolate cake might change your night  (and your week if you have to work it off) but it definitely won't change your life.
Green Smoothies  on the other hand really are life changing.


Now I realize, THIS, needs an introduction!
I am proud to introduce the Green Smoothie! At 32 ounces you get less than 200 calories with included fiber, antioxidants, chlorophyll, and an amazing availability of vitamins and minerals.
Because this is not chocolate cake, this is something that requires persuading for people to eat.

When I first started making green smoothies, I would have to remind myself, "It tastes so good, even though it may look kind of freaky." Or "This is going to help me lose weight, not get sick, have great skin, and I'm going to have amazing energy after and I'm going to feel good because I made a nutritionally superior choice." Looks are deceiving and even after all this time, I sometimes still have to play these little mantras in my head. It helps to know what I do, about how fabulous they are for my body and mind and overall feeling of wellness. One thing I love about green smoothies is they never make me feel guilty and I usually feel encouraged to make more great healthy lifestyle choices.

WHAT IS A GREEN SMOOTHIE:
Anyone looking to amp up their nutrition would be hard pressed to not stumble upon the infamous green smoothie. Victoria Boutenko was the first green smoothie proponent and has been succeeded  by Robyn Openshaw in green smoothie advocacy. A Green Smoothie is a blended combination of  roughly 60% greens to 40% fruit. Some people start with the fruit to greens ration reversed, and if that's what it takes, that is more than fine. Whatever it takes.

WHAT'S IN A GREEN SMOOTHIE:
Greens:  These include kale, spinach, romaine lettuce, green lettuce, a spring mix, chard, collards, dandelions, and more.
Fruits:  Any kind of fruit can be used in correlation with the greens used in a smoothie. I personally like to use different kinds of berries to up my antioxidants. I also will use a frozen banana or two to make it creamy. Some people like to use avocado to achieve the creamy effect, but I prefer to stick with the banana. During their seasons, I also like to use peaches or pears in place of berries for their natural sweetness.
Sweetener:  Some people really can't let go of their sweet tooth even when eating produce and we're just going for baby steps, so again, whatever it takes. When I use a sweetener (mostly  when making smoothies for my kids-and yes, they LOVE them) I try to stick with Stevia but I have used agave before many times. I try to just add more fruit though.
Water: There are different bases that are used for green smoothies: yogurts, juices, etc. I usually just use water to avoid any juice calories (especially store bought juice because it always has an added something or another). When I'm organized I will have a bottle of homemade rejuvelac in the fridge and will use that as the base for the smoothie.

WHY DRINK A GREEN SMOOTHIE:
Greens are a powerhouse of nutrition and by blending the greens, not only is the time of consumption reduced but the availability of the nutrients into your bloodstream is almost instant. Greens also contain chlorophyll which is great for adding clean fuel to our bloodstream. I know that while I have always loved salads, that if I were to take everything I put into my green smoothies and try to sit down and chew it thoroughly it would take FOREVER (alright, but it would feel like forever but maybe only take 30 minutes.) 30 minutes is still a long time to be chewing on a salad though, right?!? I think so.
Green smoothies are also easily portable. Have you ever seen someone eating a giant plate of salad while driving? (If you have, I would love to hear about it, really!) How easy is it to stick something like this in a cup though and drink on the way to work, doing carpool, on the way to a party, where ever.
This is one of the easiest ways to get kids to eat their greens. A 32 ounce glass of green smoothie can have up to 15, yeah FIFTEEN servings of greens and fruits. My little girl has been drinking green smoothies since she was about 8 months old. I would only give her about 4-6oz at first but she loved it and would end up sharing some of mine with me too. My preschooler asks for them and thinks they are so much fun to make. I give myself serious "parent points" every time my kids drink one because I've done something for them that will contribute to their health in the moment and the future.
When I  have a green smoothie I give myself personal kudos for taking care of myself. As a Mom I find I put myself last a lot and it's important to take care of myself not only for my own physical, mental and emotional well being but because my children are watching me and following my example.

Next post: My favorite green smoothie recipe and tips for tasty green smoothie success. Also, my first green smoothie introductions. I was not easily convinced to partake and now I would  not be easily convinced to not  partake.

GrrrNola for Baby Green Giants

Old habits die hard, especially when it comes to changing eating habits. Getting a good start to the day is important and picky kids and nutrition nutty moms can make for an explosive morning in deciding what to have for breakfast. This Granola is the BEST tasting granola, way better than even the fancy ones at the health food store. It is a "baby green giant" recipe because it has more sugar in it than I would like (and I will often use even less ) but when I make it just like this NO one complains-not my hubby, not kiddies, not no one! ;) I actually have shared this recipe with my extended family and received rave reviews from skeptic taste buds. We call this Grrrnola at our house because this is how my little boy would say it in his excitement over having it.

Sheryl's GrrrNola:

4 Cups rolled oats

1 Cup slivered almonds

1/2 Cup cashews

1/3 Cup shredded unsweetened coconut

1/4 Cup sesame seeds

1/2 Cup pumpkin seeds

1/3 Cup Sunflower seeds

1/2 teaspoon salt

3 1/2 Tablespoons Coconut Sugar (can substitute for honey or grade B maple syrup)

1/4 C (grade B) Maple Syrup

2 Tablespoons honey

1 teaspoon vanilla

1 teaspoon cinnamon

1/4 C Coconut Oil

 Preheat the over to 250 degrees. In the absence of a roasting pan, line two large edged cookie sheets with tin foil or parchment paper. If using cookie sheets take the time to really use two cookie sheets because it won't cook right if only one is used. 

Combine all nuts and seeds together. Sprinkle on salt and cinnamon until evenly dispersed. In a saucepan melt together over stove the Coconut oil, Coconut Sugar, honey and maple syrup. Just heat until dissolved and combined. Remove from heat and add vanilla.  Pour sweetener mixer over Oat mixture and stir quickly until everything is evenly coated. Divide mixture on to two cookie sheets, spreading as evenly as possible.

Place a sheet of foil loosely on top of each granola tray.

Bake for 30 minutes with with one cookie sheet on upper rack and one on the lower and then switch the sheets and back for another 30 minutes. After an hour, feel free to remove tin foil covering and back for an additional 15 minutes. The granola will harden as it cools, so don't worry if it's not as crisp as you were hoping for right at first.

Store in an airtight container in the pantry, or in the fridge if this will last your family longer than   1 week.

*When I want to take this to a Green Giant status I will add raw soaked almonds and sprouted sunflower or pumpkin seeds-so good.
**Occasionally I'll also add some Goji berries or raisins

***Grade B maple syrup is NOT the same as the high-fructose corn syrup that has made it self comfortable in family pantry's across America.  Grade B is a much less refined and processed for a maple syrup which retains some of it's original nutritional properties.

****Coconut sugar is definitely a specialty sugar and is worth every penny as far as I'm concerned.

We serve this granola with kefir poured over it, we use it for making exceptional homemade yogurt parfaits, and sometimes even as an ice cream topping. We have taken this in the car as a snack for the kids, and camping. Our taste buds LOVE it and our bodies are grateful for it.

Beautify your Home and your Health

The last few months I keep stumbling on information on how to purify and detox the air in one's home. It's been very interesting to say the least. I've been excited about the idea of adding more plants(my husband already has a few) to our living space as a way to increase oxygen and humidity in the home to myself all while improving the esthetics of our home. The best thing about decorating with plants is that they never go out of style.

Healthy air is IN, just maybe not in the home...
There are so many chemicals that we use-perfumes, household cleaners, air fresheners...as well as the general pollution from the recycling air from air conditioning units and heaters, etc. that all build up. We breathe it, we sleep in it, our children play in it...the more I think about it the more my skin begins to crawl. Studies have shown that even people in the high rises in cities above the pollution have high levels of toxicity in the air in their homes. People who live in area of high pollution have more problems with asthma, allergies, skin conditions, and more. Dr Murad says that the air of our environment effects not only our skin, but our cells.

Even NASA got on board and conducted different studies and found that common household plants are very effective at detoxifying and purifying air. Below I've listed the top plants that NASA recommends for most effectively removing formaldehyde, benzene, and carbon dioxide from air in doors.

Bamboo Palm-Chamaedorea


Chinese Evergreen-Aglaonema Modestum


English Ivy-Hedera Helix


Chrysanthemum-Pot Mum


Rubber Plant


Janet Craig-Dracaena


Mass Cane Dracaena


Mother-in-law's tongue-Sansevieria Laurentii


Warneckii-Dracaena


Gerbera Daisy


Peace Lily

Some of these plants are considered poisonous if eaten, so anyone with pets or children would want to do their homework first if that was a concern.
An honorable mention of the Aloe Vera plant has been noted by NASA as well as in other sources for assisting in air purification.

Aloe Vera
This is a great one to have in the home for its medicinal uses on burns as well has the health benefits of consuming the jelly like substance inside. A piece of the whole stem also makes a great addition to Green Smoothies.
Beautiful decor and natural air purifiers? Total score! I can't wait!

Learn More:
http://www.zone10.com/nasa-study-house-plants-clean-air.html

The "produce sale" Challenge

When my husband and I lived in beautiful islands of Palau we did not have access to the same quality of food nor the variety that I was accustomed to having in the States.  I was used to picking out a few meals I saw in a cookbook, jotting down the ingredients on a piece of paper and then going to the grocery store and getting said ingredients, and coming home and preparing the planned meal with those ingredients. In Palau-this system would NOT work.  The first time I planned out my shopping trip I did what I had always done, planned the meals, wrote down the ingredients and went to the store. Store was a game changer. Nine times out of ten, the two only real supermarkets (which were right accross the street from each other oddly enough) combined, would not have at least half the items I was looking for.  It took a few times for me to figure out that something was going to need to change. 

The other challenging part of shopping, other than that many of the boxed items were in Japanese, or Korean was that the processed boxes of food would oftenhave bugs in them when I got home. The canned food was often expired and the chicken and beef had travled from the US and had been frozen, thawed, frozen, thawed and repeated who knew how many times in the shipping. Yogurt was often months past the expiration date and I once got a pound of butter home to open it and find that it was black. Has anyone ever seen that? So gross. I quickly became a big fan of the produce section.


It was hard, but I'm grateful now for the sink or swim learning experience. I had to learn to go to the store with a few ideas only of meal plans. I then would shop the store, mostly the produce section, for whatever looked the least bruised and beaten and then would come home and have to figure out what in the world I could make with what I had. Before anyone feels too bad for me, one saving grace was the endless supply of fresh fish at all the fresh markets. We lived in a conglomeration of 270 islands after all-there was "plenty fish", and thank goodness! Rice was also an endless commodity for which I hadn't used much before but it was now my best friend. This was a great way to learn to cook with what I had which comes in very handy in cooking tasty meals that are also affordable.

Moving back to the US was hard-I had to leave my lovely Palauan friends behind, leave the warm weather, the beaufiful scuba, snorkel, kayaking adventures, on and on. However-going into a grocery store in the states again for the first time was magical, really. It was fabulous-so many options! Too many options. I was overwhelmed. So I stuck with my new system, basing my meals around the produce section, which now felt like a security blanket.
Upon being back I learned something about US grocery stores that I hadn't known before: the fruit and vegetables in season are the ones that are usually on sale. What's great about this is that chances are the produce on sale is grown a lot closer to home than say Mangos from the phillipines, Strawberries from mexico, that one might find in a supermarket out of season.
With my "palauan system" I now knew how to look at all the produce and (at the time meat) that was on sale and make a meal from what I had rather than what I wanted or "needed".

The reason why this is such a great skill I want everyone to learn is because too many people avoid eating more produce because they think it will cost too much. I am not a "couponer" but I have price matched produce many times. Most of the supermarkets in my area that have Organic produce often advertise their organice produce sales in their weekly mailers.

The challenge: is to plan two dinners around the produce on salein your supermarket's weekly mailers. (There is no limit to the markets you can go to collect your produce, as long as the produce is on sale, it meets challenge requirements.
When going through a weekly skip through all the garbage and go straight to the produce section and think of some meals you could center around the vegetables on sale, and healthy treats around the desserts.
For example: asparagus is going to be going, I feel like asparagus is the trumpeteer anouncing the arrival of spring. I love watching the asparagus come up in our garden. Try an asparagus soup. (It is SO MUCH better than one would think-SURPRISINGLY satisfying.)


Use fruit as the center piece of a dessert if your family is accustomed to having something sweet after dinner. Baby steps like fresh fruit and cream.


These are just some baby green giant steps that will help build momentum for later, bigger, steps.
One day, I hope that fresh fruit all on its own will be enough a treat. My family loves eating a platter of fresh fruit as a treat, savoring every juicy bite.


Let me know how the challenge works for you? Tell me what you liked, didn't like, what you struggled with. I would love to hear from you! 
Comment here or email me walkingwithgreengiants@gmail.com

Kefir Part 2 of 2

I've discussed how incredibly nutritious Kefir is to the body for its amazing ability to colonize the digestive tract with good bacteria and increasing our probiotic body count. This is where Kefir just keeps getting better. Not only is it so good for the body, it's incredibly simple to make. I'm always amazed that people who have made their own yogurt are intimidated by making Kefir-it's so much easier. This is how I make my Kefir and have had great success.
Step 1: I take a clean glass quart jar and put a Tablespoon (or more) of Kefir grains into it.


Step 2: I pour raw cow milk ( or whole milk not treated with hormones) into the jar about two inches from the top.
Step 3: I put a small cut of cheesecloth over the top of the lid and secure it around the jar with a rubber band. It's not mandatory that cheesecloth is used. I've actually used a paper towel before. It's also common for people to use coffee filters. Basically, the demands are to keep pests out (gnats, flies, bugs) while still providing air.


Step 4: I set the jar in a dark corner on my kitchen counter and let it sit for 24 hours. After about 24 hours I will remove the cheesecloth and stir the milk around to test for desire thickness. If the milk is still very thin I will replace the cheesecloth and let it sit again for another 12 hours or so.
Step 5: At about 36 hours, 48 hours at most the milk is thick and is now considered Kefir.
Step 6: I rest a plastic colander/strainer over a bowl and pour the milk into the strainer.  If it's really thick I may have to shake the colander a little bit. What remains in the strainer are only the Kefir
grains. I then put a lid on the quart jar and stick it in the fridge.

Make sure to use a plastic strainer or collander. You will see pictures all over the internet of people using metal ones-this is not a good idea. The kefir grains do better when not coming into contact with metal.
Step 7: I start the process all over again.   Store the cultured milk, now Kefir, with a lid in the refridgerator until ready to use. The longest I've had my Kefir in the fridge before use is about ten days. Smell it and taste it if it's been over a week. I have eaten yogurt that was a month over its expiration date in the store. I'm not too worried about eating a product that has already been cultured after a while either.


 This really makes a great addition to a morning meal and a great snack for any time during the day. I attribute the Kefir in our diet as the reason why neither my kids or myself have had any sort of bad stomach bug for a long time despite repeated exposure.

There are several ways to go about getting a Kefir starter. The best way is to ask all the "granola" "crazy" healthy people you know about getting some of their grains from them. My Green Giant sister-in-law was the generous one to share with me. Kefir grains multiply over time and Kefir fanatics, like myself, LOVE to share their grains and spread the Kefir love, so don't feel too funny about asking. Do feel funny if you start to become harassing. ;) Kefir reproduce at their own rate, so if you're in a hurry to get started because you're too excited to wait, then go with plan B.
The kefir lady is a great place http://www.kefirlady.com/  is a great place for Kefir starters. Other reliable starters can be found from Cultures for Health and Body Ecology. The Green Smoothie Girl occasionally has starters as well but they go fast. However you find your Kefir grains, "kefiring" is a Green Giant habit that is well worth the five minutes of actual man time it takes to make it.

TO SERVE:
Our most basic Kefir smoothie recipe is blending one frozen banana to about 10 oz Kefir. Blending peaches, strawberries, mangoes are all great choices. I like using frozen fruit for an icier texture. Yumm!!!

Kefir Part 1 of 2

We drink a Kefir smoothie every morning. Knowing I've started their day with a healthy dose of probiotics does something for my Mommy ego. My children and I generally enjoy a Kefir smoothie blended with fruit like bananas, peaches, or strawberries in the morning with our breakfast or as a mid morning snack. It is delicious! My kids beg for it. Because is such an easily digested nutritious food, it's ideal for infants, pregnant women, nursing mothers, convalescents, the elderly, people who suffer from constipation or those who have other abnormal digestive activity.Kefir is similar in taste to yogurt but not as thick and served better in a drink form.
My first experience with Kefir was  when traveling in Europe visiting my aunt. I did not love it in its plain form, but blended with fruit-wonderful! I also don't prefer plain  yogurt, I prefer it also blended with fruit.
I love multi-tasking with little to no effort, and that's something I can do with Kefir. Yogurt is great, it has beneficial bacteria that support the good bacteria in my gut. What's so great about Kefir is that it's like yogurt on "steroids"-the good kind. Kefir has at least ten times the amount of bacteria as yogurt, and as a result doesn't just support good bacteria in the body but actually builds, colonizes AND sustains the good bacteria. Kefir is the ultimate multi-tasking drink because of it's nutritional benefits and its great taste.

Dr. Steven Novil of the National Kefir Association has this to say about Kefir

" Renewed interest in kefir occurred in the West in the early nineteenth century as it was found to be useful therapeutically for the treatment of tuberculosis at sanitariums. The World Health Organization says that many other countries have successfully used kefir in the treatment of tuberculosis.

Kefir is extremely high in lactic acid. One of the foremost studies of lactic acid was conducted by a European, Dr. Johannes Kuhl, who recommended as a protection against cancer, a wholesome natural diet reinforced with liberal daily amounts of lactic acid fermented foods. Dr. Kuhl mentioned kefir, sourdough dark bread, sauerkraut, pickled beets, and pickled cucumbers.

In many parts of the Caucasus Mountains, the natives (many of whom are still active and live past 100 years of age) drink kefir. The kefir grain with its fermenting yeasts and bacteria is added to fresh milk which is then permitted to sour.

What are the unique properties of kefir? Many Naturopathic doctors consider kefir to be the best remedy for digestive troubles because it has a very low curd tension. This means that the curd breaks up very easily into extremely small particles. The curd of yogurt, on the other hand, holds together or breaks up into lumps. The small size of the kefir curd facilitates digestion by presenting a large surface for the digestive agents to work on.

An international Nobel Prize winning researcher, Elie Metchnikoff (1908) found that kefir activates the flow of saliva, most likely due to its lactic acid content and its slight amount of carbonation. Kefir stimulates peristalsis and digestive juices in the intestinal tract. For these reasons it is recommended as a post-operative food since most abdominal operations cause the bowels to stop contracting and pushing food along (peristalsis).

Candida is usually a condition where there is an excessive growth of yeast cells. In reference to Candida, Dr. Orla-Jenson, a noted Danish bacteriologist specializing in dairy research states that "Kefir digests yeast cells and has a beneficial affect on the intestinal flora".

Kefir has mild laxative properties. In Germany and many parts of Asia it is used extensively with cases of chronic constipation and is used for a wide variety of intestinal disorders. It is also recommended to restore the intestinal flora of people who are recovering from a serious illness or being treated with antibiotics. It has also been effective for people who cannot tolerate dairy products. Kefir is predigested due to the fermentation process and is therefore much easier to digest."

A picture of the Kefir Grains

Next: Kefir is so easy to make, step by step instructions to follow in part 2

Walking with a Green Giant

Ten  years ago I met Elizabeth. At the time she was a mother of three adorable kids and the wife of a devoted husband. She was stunning and intelligent and full of life. She did things a little differently though-she didn't eat white bread, she didn't eat food coloring and when I was shopping with her at the grocery store for a few items for a picnic she read every label looking for high-fructose corn syrup and hydrogenated oils. I thought she was so weird, as I thought all the people were who were so intense about food. It's just food right? ;)
I feel fortunate to have had many people come into my life to introduce the value of different aspects of proper eating habits to me from a very young age. However, I largely credit Elizabeth to getting through my thick skull and motivating my stubborn soul to action. Because of her I was motivated to really learn the difference between white flour and whole wheat flour 8 years ago and the great value in grinding one's own flour.
Elizabeth is the one who shared her Kefir grains with me and walked me through the process in person, calming my fears and satisfying my curiosity about making Kefir myself. Finally, when I told her about my interest in starting a blog and having a data base for all the information I've learned and I'm continuing to learn, she was the most supportive and encouraging.
Today, Elizabeth is the mother of six healthy children and the wife of an even more loving husband. She does homeschool, makes her own bread from soaked whole grains, still doesn't eat white sugar, food coloring,high-fructose corn syrup or hydrogenated oils, etc. She is still gorgeous and still mentally sharp. She is an accomplished gardener, she has beehives, chickens, and her family runs a small goat dairy where those who want to enjoy the benefits of raw goat milk can purchase milk. Amazingly self sufficient and continually learning more and more about everything there is to know. I have always loved picking her brain on whatever her new venture has been. As I converted to more of a healthy lifestyle I valued what time she could spare to answer my bevy of questions. What has always impressed me the most is how much courage she has when surrounded by naysayers. Elizabeth is a Green Giant through and through, and I finally feel like I can walk with her on the green path.
Thanks Elizabeth!

Propylene Glycol, one scoop or two?

I was first introduced to Propylene Glycol by a roommate who was an esthetician. She claimed the only good quality skin care products had it as one of the top 5 ingredients. (I've never been able to prove that by the way.) Being aware of propylene glycol as a cosmetic base, I was quite surprised to be looking at the list of ingredients on a container of store bought ice cream and Propylene Glycol was on the list!  My range of emotions went from shock, confusion, panic, and anger. I was also grossed out to think that a chemical in my face wash, lotions, hair products, etc is also in our family ice cream. I began a rampant search on the internet about Propylene Glycol to figure out what this mysterious murader was doing all over the place. I combed through the Propylene Glycol haters who would burng it at the stake if they could. Then there are the companies who benefit from the cheap filler and not only defend it but promote it.  Here is what I learned:
What is Propylene Glycol:
At it's most basic level it's a conditioning agent, emulsifying agent, solvent, lubricant, cooling agent,

Common uses:
-As a humectant food additive
-As a base in de-icing solutions
-Considered a "less toxic" anti-freeze
-In hand sanitizers, antibacterial lotions, and saline solutions
-As a lubricant in air conditioning compressors
-As a coolant in liquid cooling systems
-A main ingredient in deodorant sticks
-As a moisturizer in medicines, cosmetics, food, toothpaste, shampoo, mouth wash, hair care, and tobacco products
-As a solvent in many pharmaceuticals, including oral, injectable, and topical formulations
Why you should avoid it:
Propylene Glycol enhances the properties of some of the other scary chemicals it is usually combined with. When used on the skin, it acts as a carrier for other chemicals, bringing them into your skin and directly to your bloodstream.  It's scary that something classified as an anti-freeze can be in our food and our cosmetic AND cleaning products. Propylene Glycol has been linked to immune system disruption, as well as a disruptor to the respiratory system. As well as a toxin neurologically and reproductively. Lastly it has been linked to contact dermatitis. These different links to health problems were discovered in rats, cats, and dogs. It's illegal to actually include this in cat food, because it will kill them. For those reseach dependent, there are many studies done on animals that show disastrous results.

The more I learned, the more I wanted to make sure I used products that were Propylene Glycol free, and it wasn't too hard. Which begs the question, if a quality product can be made with out the use of it, why use it at all?  The answer of course is the money. The cheaper a company can make a product and the longer they can extend it's shelf life, the longer the company can store it on the store shelves and the more opportunities for selling the product.  I have chosen to personally avoid all shampoos, conditioners, soaps, make-up, etc with propylene glycol in it. I especially pass on ALL food containing propylene glycol. This is where you have to be ingredient savy.
For some of the wholesale store fans, a little word to the wise: I recently discovered at a family member's birthday party, that a certain chocolate cake sold at a local wholesale store containts propylene glycol. Just FYI. ;) Happy Shopping!

As I have said, there is research to support both sides of this argument. However, there is no argument FOR Propylene Glycol. The highly contested argument is whether or not it will cause harm. Despite all the studies for both camps, one thing is agreed upon and that is it is not recomended for human consumption. It won't be making Dr. Oz's list of top ten supplements any time soon for example. I prefer to play it safe, and avoid propylene glycol for myself and my family.

More safe products can be found on the Environmental Working Group website, which has a wealth of information on toxins in cosmetics. The site posts a long list of products containing PG along with a safety rating at 

http://www.cosmeticsdatabase.com/wordsearch.php?atatime=50&query=propylene%20glycol&&start=50

Go Flirt at your Library

with BOOKS that is.

I have always loved cooking, the chemistry behind the taste and smells of food and how they mingle together to create amazing memories with those whom  you are sharing a meal, or of a place where you are eating that meal. I can remember more of what I ate on family vacations than the names of some of the places I've eaten in. It's embarassing I know, but true. So as I began revamping our culinary habits, I turned to one of my favorite places (Even though they won't let you eat or drink inside, it still makes the list) the local Library! They have SO many cookbooks of every type of cuisine.  They also have every FAD diet book on their shelf if you're curious as to what does NOT work.
I have always been a big book fan, so when I wanted to learn more about incorporating more vegetable and grains in our diet I turned to the library.

I first flirted with books on vegetarianism. If I wanted to throw a piece of chicken or ground beef with something fine-that was the easy part. The first "How To" was learning what the names of all the other produce items were at the grocery store, and then how to make them taste good to two picky kids and a skeptical hubby. My biggest hang up with some of the vegetarian meals was that in place of meat there was cheese galore! I could feel my waist size increasing just reading the recipes. I figured the best way to get away from all the added fat to make vegetables taste better was to try the Vegan cookbooks.
The many Vegan cookbooks I read used "fake cheese" and "fake meat" and I had and have no desire of eating fake food. My whole intention in reading all these books to begin with was to try to simplify our diet of the "fake foods" and to add real foods into it.  That being said I did find several in each category that I did really enjoy, and was able to adjust them to my specifications. They got me on the right foot and for that I was grateful.

While I will share on this site many of my favorite recipes, in the interim I would suggest you go and flirt with different food prep styles and find one that will help you to make the transition to eating healthier food that's still tasty.

Baby Green Giant Breakfast for Small Stomachs

Growing up I had a hard time eating big breakfasts. My go-to breakfast was generally a piece of toast with butter and hot chocolate  My breakfast style has changed dramatically since then. On few occasions though, I just don't want too much for breakfast. As I've talked to family and friends I've discovered that many people feel this same way and unfortunately end up making less than great nutritional choices.  For mornings like this, I instead like to eat what I refer to as  decadent toast and an entire grapefruit. I eat the meat of it and then juice the rest of it by hand and drink the juice. For people that fall into the small breakfast category regularly or from time to time here is a way to up the anti on the morning toast, in Green Giant fashion.

Let's first discuss:
Grapefruit:
It's a great source of Vitamin A, Vitamin C,  contains moderate levels of B-complex group of vitamins such as folates, riboflavin, pyridoxine, and thiamin in addition to some resourceful minerals such as iron, calcium, copper, and phosphorus. The sour taste of grapefruit has been shown to help with cravings for sweets.
Extra Virgin Coconut Oil:
Coconut Oil deserves it's own post, for now a reader's digest version is that it has been linked to improvements in hair care, skin care, stress relief, maintaining cholesterol levels, weight loss, increased immunity, proper digestion and metabolism,
These benefits of coconut oil can be attributed to the presence of lauric acid, capric acid and caprylic acid, and its properties such as antimicrobial, antioxidant, antifungal, antibacterial, soothing, etc.
I always choose butter over margarine, every time.  Coconut oil on toast is even better than butter.

The Spices:
CINNAMON: Cinnamon's sweet, spicy and warm fragrance adds pungent sweetness to your favorite baked goodies  It has been linked to obesity fighting power, sugar regulating, immune boosting Researchers have discovered that by consuming as little as 1/2 to 1 teaspoon of cinnamon every day will help keep your blood sugar stable and lower the possibility of clogged arteries. Cinnamon has been claimed to have anti-fungal properties and anti-cancer properties as well.
MACA:
Studies have identified four alkaloids present in maca known to nourish the endocrine system. Maca root has been used as a stress-fighting adaptogen to increase stamina, boost libido and combat fatigue. Maca is a nutrient-dense whole food packed with vitamins, plant sterols as well as many essential minerals, fatty and amino acids

Decadent Toast recipe:
I take a slice of whole wheat bread (usually one I've made myself) and toast it. Then I use Coconut oil as a spread. I then sprinkle just a bit of cinnamon and 1/2 teaspoon of Maca Root Powder on my toast.

It's fabulous! It tastes almost like a treat. So easy, so wholesome. One baby step for the morning, one GIANT step for the day. The confidence that comes from starting the day out with something simple but health focused sets the right tone for the rest of the day.
*I would not personally recommend Maca for children among other reasons for its energy enhancing properties. My children enjoy their toast with just coconut oil the rare mornings they also eat toast.