Tag: #realfood

Food for Thought

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If you don’t have your health, you have nothing.

Everything thing we do is a choice. It’s not just the big decisions, it’s all the small ones that lead through life. Start today by being selective.
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I’m not a picky eater but I’m very selective about what I eat. What goes into my body?

Real food. No fast food. I rarely eat outside my kitchen. There are no cans of food in my pantry.

I shop at three different grocery stores. Each store has certain items we enjoy. I love local Farmer’s Markets but I don’t allow time to go often enough. One thing I’m passionate about is farm fresh eggs.

I bought some eggs from the grocery store that would do until the market came around, or so I thought. When I began making brunch I knew there was no way those eggs were going into our bodies.

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They are pale yellow with a firm yolk.

I remembered a local antique shop used to sell eggs from a nearby farm, so I called the shop and she had some eggs. Brunch was saved!

Here are farm fresh eggs. I love the colors.

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Each breed of chicken will lay their own color egg. The ones that look white are actually a pale green from the Ameraucana, also known as Easter eggs.

Here is what they look like out of the shell.

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I couldn’t capture good light, but they are gold in color. The yolk is so soft you can literally stir them without whisking. Complete happiness.

This is one area of our lives we have complete control over. What we put in our mouths.

Be selective my lovelies.

Enjoy your day and much love to you! Barb.

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Food For One (Toasted Pimento Cheese on Wasa)

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My daughter and I prepare most everything we eat.

As I was making this tonight, I wondered how many other people prepare a meal for one. It’s easier to grab something at a restaurant, or fast food chain, but for me, that gets expensive, and I’m particular about what goes in my body.

My tried and true cookbook is 100 Days of Real Food.

Have you ever gone by the recipe, and it didn’t make enough, or it made too much? I haven’t found that happening with these. I feel successful when I cook.

This recipes are designed for 2 adults and 2 children, (her family), and I made this in its entirety, to have some later. The recipes are easily cut in half, for when my daughter is not here, or make the whole thing, and freeze what’s left.

After leaving North Carolina, and moving to Texas, it was difficult to find good Pimento Cheese. The author of this cookbook is from Charlotte, NC, and she knows my heart.

Use Organic ingredients if you can:

2 cups shredded sharp cheddar cheese (I grate half smoked and half sharp cheddar. Tillamook brand)

1/2 cup cream cheese softened

3 Tablespoons diced, jarred pimento, with juice (I use olives instead)

1 clove garlic, minced

1/2 teaspoon Dijon mustard

1/4 teaspoon Paprika

1/8 teaspoon ground black pepper

1 or 2 drops of hot sauce

Whole-grain crackers, for serving (such as Ak-Mak brand. I use Wasa)

Mix all ingredients, except crackers, with a wooden spoon.

The original recipe says to spread the crackers, lay them on a baking sheet, and bake at 350 degrees for 5 to 7 minutes.

Instead, I lightly broil them until melted. Along with my evening meal, or before bed, I drink a cup of Taheebo Tea to elevate my immune system. A couple of droppers full, in a cup of hot water with honey is very soothing.