Monday, February 24, 2014

THE HEALTHY FAMILY, A DAUNTING TASK

I'm at a feeding-my-family impasse.  Everywhere I turn there is a voice telling me this food is bad and that food causes cancer and behavior issues and immediate death or whatever.  I'm not one to ignore such voices, and I APPRECIATE them, but it can be overwhelming.  Especially living in small town Arkansas, where Organic produce and meat is essentially a thing of the future.  "Organic?  Yeah, that's kind of a new thing," the butcher informed me at my local grocery store (excuse me as I bang my head against the wall out of frustration).  Change in these parts is slow going.  

So organic is best, sugar is of the devil, and you pretty much need to know the name of your cow before it is killed and butchered and served up on your table.  I like all those things and want to adhere and am trying, but the aforementioned obstacles and money hinder the cause around here.  What do I feed my kids?!!!  It's hard work, making sure we are a healthy crew.  

Lately I've been calling this sort of thing lunch.  Toast, avocado, hard boiled egg = lunch.  And, yes, those are processed corn chips (ashamed).  And that bread isn't the special kind of bread I know we are all supposed to be eating, whatever it is.  All the "don't eat this" and "that food will kill you" have paralyzed me.  I don't know what to cook anymore!!   But I am trying.   At least they EAT IT!!  

Someone please share your healthy and creative and tasty lunch/dinner ideas with me!!  I'm in serious need of some positive, simple direction.  And I can't even begin to look at Pinterest for this.  Too many recipes.  What steps do you all take to feed you and/or your family a healthy diet?  What do you definitely leave out?  What do you definitely include?   What does your grocery list look like?  I'm in the food planning depths of despair.  

4 comments:

  1. Here is one of my favorite, quick, easy, healthy go to meals: Chicken Taco Bowls (From BudgetBytes.com)

    Ingredients
    1½ lbs. chicken breasts
    1 (16 oz.) jar salsa
    1 (15 oz.) can black beans, drained
    ½ lb. (8 oz.) frozen corn
    1 Tbsp chili powder
    ½ Tbsp cumin
    ½ Tbsp minced garlic
    ½ tsp dried oregano
    ¼ tsp cayenne pepper
    ¼ tsp salt
    to taste cracked pepper
    2 cups dry rice
    8 oz. shredded cheddar
    ½ bunch cilantro (optional)
    avocado, diced (optional)

    Instructions
    Add everything except the rice, cheese, and cilantro to the slow cooker along with ¼ cup of water (for good measure). Give everything a good stir and make sure the chicken is covered in the mixture.

    Secure the lid on your slow cooker and cook on low for 8 hrs.

    Near the end of the cooking time, cook the two cups of rice according to the package directions (Bring the rice and 3 cups of water to a boil in a medium pot with a lid in place, as soon as it reaches a boil, reduced the heat to low and let simmer for 20 minutes. Fluff with a fork before serving).

    After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese and fresh cilantro.

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    Replies
    1. Thanks, Kate!! Sounds delicious! I'll have to give it a try!

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  2. We like to try random popular eating styles once a week, i.e. paleo, gluten free, etc. Our favorite new recipe so far is sweet potato pulled pork! You do the pulled pork in the crockpot, bake the sweet potatoes regularly, and there is a homemade sauce that is pretty tangy, but so good paired with the sweetness of the potato. You put the pulled pork IN the potato and then drizzle on the sauce. No sides because it is so filling, but a salad couldn't hurt. Gluten free! Let me know if you want the details!

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