Asparagus Fritatta

I bought some fresh organic Asparagus from my local Farmer's Market so I decided to make a yummy Frittata!

I also had a few exotic mushrooms laying around so I threw them in too.
The large one on the right is a "King Trumpet" mushroom which is pretty mild in flavor and it has a rather meaty texture, the other ones on the left are "Shimeji" mushrooms which have a slightly crunchy and nutty flavor..

I always use fresh local pasture fed eggs, of course!

**Tip about eggs**
Eggs at room temperature will have more "relaxed" whites that take on more volume when beaten.
To bring your eggs to room temperature, take them out of the refrigerator 30 minutes before you plan to use them.  You can also warm them up quickly by placing in a bowl of warm water for 5 to 10 minutes.

Whisk the eggs well, add the salt and pepper and one tablespoon melted grass fed butter.
Chop up the onion, asparagus and mushrooms and mince the garlic and shallot and saute in 1 tablespoon grass fed butter for about 6-7 minutes.

Use a grater or food processor to shred the sweet potato

This is my grater that gets lots of use!

Add all ingredients to a large bowl and mix gently. Pour into a lightly greased (I used bacon grease) baking dish of your choice and bake at 350 degrees for about 30 minutes.

Ingredients-

8      Jumbo Pastured Eggs (room temperature)
1lb.  organic Asparagus (chopped)
1/2   cup chopped organic Mushrooms (any kind will work)
1      cup shredded organic white Yam or sweet Potato
1      small-medium sweet organic Onion (chopped)
2      cloves organic Garlic (minced)
1      organic Shallot (minced)
3      tbsp organic fresh basil (chopped)
1/4   cup grass fed Cheddar Cheese
2       tbsp grass fed butter (I use Kerrygold)
salt and pepper to taste

I hope you enjoy it as much as we did!

Sandy V.

Things my Mama taught me ..in the Kitchen.

There is nothing really special about my kitchen, there are things I love about it and also things I don't like.   All in all, it's a decent kitchen.  What I like best is it is very roomy and functional and that's exactly what I need to do my thing!
I have dealt with lots of different kitchen's in my life and some very bad I might add ..I once had a "galley" with a 2 burner hotplate and a hotel size fridge ...
The only thing this kitchen really lacks is good organization (my bad) and it could also use a center island..The chairs are on top of the table as I had just cleaned the floor which is always dirty in this test kitchen!
And don't get me started on the grout...that is a whole other Oprah.

Some of my best "Kitchen Wisdom" comes straight from my Mom, I have to give credit where it is due.
The first nugget of wisdom would be "Get the hell out of my kitchen!"
That is unless you are going to do something useful, if not, stay the heck out..
Okay, I'm exaggerating a little but I'm trying to tell a story , you get the point.

I will admit, now that I am older this is also my mantra but when I was a kid, I thought it was a little extreme...though it usually did not apply to me as I was her side kick and helper..
And if there is anything I can tell you about my Mom...You do not mess with her! Period.  End of story...

My mom is built like an Amazon, so no way I or anyone else with half a brain wanted to cross her....If she told you to do something, you did it.

Rule #1  Don't waste anything!!! If you can't use it now, put it in the freezer or                        in the compost. (Yes, you should ALWAYS have a compost!)

Rule #2   Improvise-if you don't have the ingredient or ingredients you need...use                   the brain God gave you and think of something else!

Rule #3   Get out of my friggin' Kitchen!!!, oh wait I already said that.

Rule #4  Clean up as you cook, it's a lot easier at the end.

Rule #5  Save the bacon grease, you can use to to grease pans and casseroles.
              (see below)

Rule #6  When you are chopping onions cut some extra and store in the freezer.


Rule #7  Cook a "big batch" of whatever and store in the freezer, she did this a lot                with spaghetti sauce.

Rule #8   Praise the Cook! When someone takes the time to cook for you "from                       scratch" you better damn well have something nice to say about it!
                Trust me, you'll think of something, even if you don't like it.  If you
                happen to forget this rule, the cook may take a sabbatical or go on strike                 and you will be eating frozen TV dinners for at least 2 weeks..Yuk..


I am sure there are some rules that I am forgetting but these are the most important ones that come to mind.

It seems like I was always in the kitchen with my Mom or by her side in some way relating to food.  In the garden weeding , or in the dunes of Fire Island picking beach plums in the summer to make jam for the winter....shopping at Pathmark to get "double coupons" or even "triple coupons".  Let me tell you she was the "Coupon Queen" and she really seemed to enjoy it.  It was actually fun watching her in action.
One thing is certain, Mom taught me a few very important things about the kitchen, frugality and most importantly...how to keep people out of the kitchen..
Love you Mom!

Sandy V.

Juice of the day...Ruby Red

This was my first time using a RED beet instead of an orange/gold beet that I typically use for my juice...I find the orange/gold beet is definitely more mellow in flavor and way less messy, the red beet has a more intense flavor for sure.

My juicer has a a short chute and it's really the only thing I dislike about this Breville Juice fountain... Yes, I get a lot of green crap splattered all over my wall on a daily basis behind my juicer, and today it's red! 
I literally have to clean it off the wall every day, and also clean the white picture hung on the wall behind it...For some reason I also seem to wear a white sweatshirt while I juice (Duh) and instead of green spots, I now have red...I'm not sure if the spots will come out or not but I'm pretty darn good at stain removal...


This juice is delicious!

RUBY RED-

You will need:

5  Kale leaves
1  large Cucumber
4  Carrots
1  medium Granny Smith Apple
I   piece Ginger (thumb tip size)
1  large Red Beet
2  small sweet lemons
4   stalks Celery

I only use Organic Produce and you should do the same!

Enjoy!

Sandy V.

My Breville Juice Fountain

How to make your own Water Kefir

I am sure many of you may be thinking..."What the heck is Water Kefir?"

I was in in search of a less expensive and more effective probiotic and I stumbled upon Water Kefir.  
I  purchased a bottle at the local health food store just to check it out and it was about $18 for 15 oz. not cheap!
 I really liked the Water Kefir but I decided I would not buy it again. Here's why....
If you don't know by now I'm a bit on the frugal side so I decided to try to make my own.
I got my water kefir grains on Amazon.com. but you may be able to find them at a health food store.


Water Kefir (pronounced Kee-fir) also known as "tibicos", is a great source of beneficial bacteria for the gut.  Hippocrates said 2000 years ago that good health begins in the gut..and I believe him!
Not to be confused with the Kefir you can buy in the dairy section made with milk.
I am off dairy so that is not an option for me.  
Water Kefir is a naturally fizzy fermented drink that is full of beneficial probiotics and enzymes for a delicious healthy drink!

I was totally excited to make this!!


You will need the following items:

1 large Ball jar or other glass container
Spring water or other filtered water (DO NOT USE TAP WATER or distilled)
1/4 cup organic brown sugar (I don't think the color of the sugar matters)
1 tablespoon organic black strap molasses (not the same as what is pictured)
Kefir grains
1 plastic spoon
1 non metallic strainer (I used metal strainer the first time, I didn't know at the time water kefir grains don't like metal)
measuring cup



First fill your ball jar with 1 quart of water, next add your sugar and molasses and stir until dissolved.  Add the kefir grains and place cap on loosely or cover with coffee filter or loose fitting saran wrap.

Let your Water Kefir batch sit in a warmish area for at least 48 hours even up to 72 hours. Keep in mind the longer it ferments the less sweet it will be.  
When its finished you will notice the bubbles at the top and some of the kefir grains floated to the top. Move the jar around and you should see bubbles.

Now don't worry because the kefir grains ATE all the sugar or most of it, that is how the fermentation occurs..very cool huh?  I freaking LOVE it!


The next step is getting the grains separated from the liquid.
Use a large container and pour the Water Kefir through the strainer...you will notice the kefir grains have doubled!  If the grains are healthy they will double with each batch..
You can share with your friends and family and they will have happy belly's too.

Wow, do you see how the grains have doubled?  

Gather a few glass containers to store your Water Kefir in and place the lid on tightly and put them in the fridge. The water kefir will continue to ferment another 24 hours and the result will be more fizz like soda.  You can also add lemon, apple or any other flavor to your water kefir either while its fermenting or after.  Just be sure to use a piece of cheesecloth if it's during the fermenting process.

Voila!  Now you have your Water Kefir.  I will warn you, the taste is slightly sweet and tart but trust me it will grow on you.  And just knowing how healthy it is makes you feel good drinking it.
If you have kids you may even be able to trick them into drinking it depending on what you add...call it special soda! ;)


To store your kefir grains until the next batch, place them in a small ziploc bag with a little filtered water and a little sugar and put in the fridge...The cold makes them go to sleep.


Enjoy!

Sandy V.

Mushroom Meatballs

Yay!!  I finally decided what to do with the remaining mushrooms from the large medley I bought at last weeks Farmers Market...
I just happen to LOVE mushrooms and so does my husband, so with last nights leftover Quinoa I decided to give it a go!  
I use my husband as my guinea pig and recipe tester and he loved these magic meatballs or "boulettes" as he calls them (he is French)...


Here they are! Aren't they gorgeous?

First prepare the quinoa and remember to rinse well or soak if possible as it removes any bitterness.  If you want to make this a Paleo recipe I believe it would still work without the quinoa...

Dice the onions, shallots and garlic and chop the mushrooms leaving some larger pieces.

Saute the onions, mushrooms, garlic and shallots in a tablespoon or two of grass fed Organic butter for about 5-6 minutes or until lightly browned.

Add your beef, sauteed onions, garlic and shallots & mushrooms in a large bowl and add the quinoa,organic ketchup and one egg (slightly beaten), salt and pepper.
Mix all the ingredients well (you can use your hands to mash it around, kinda gross but it works)

Form your meatballs into whatever size meatball you prefer and place on an ungreased baking sheet.

Cook at 375 degrees for about 30 minutes...

Ingredients-
1 lb organic Grass Fed Beef
1 Cup organic Quinoa
1 cup chopped organic mushrooms of your choice
3 cloves of organic garlic, finely chopped 
2 medium organic shallots, finely chopped
1 large organic yellow onion, finely chopped
2 tbsp organic grass fed butter (I use Kerrygold)
1/2 cup Organic ketchup
salt and pepper to taste
1 large organic egg

Enjoy!

Sandy V.

Spaghetti Squash with Beef and Maitake Mushrooms....

This recipe was inspired by a recent trip to the local Farmer's market.   

I was so intrigued by the table of exotic mushrooms in all shapes and sizes... I just love texture!

Hmmmm, the least expensive of the lot was $5.00!...I have have a weekly budget for the Farmers market of $20 so spending five bucks on a clump of mushrooms did not seem like the thrifty frugal plan I had in mind.... I walked away, but I honestly could not stop thinking of the mushrooms! 
So yes,  I went back and bought the damn mushrooms!  
I'll admit, at first I had no idea what I was going to do with this beautiful Maitake specimen but it smelled awesome and I was reasonably sure I could come up with something to do with it. 
The Maitake mushroom is also known as  the "dancing mushroom"
Does it look like it's dancing to you?  Yeah, me neither!

As I scanned my kitchen for ideas, I eyed the spaghetti squash out of the corner of my eye and Voila, I had my idea!

First, slice your large spaghetti squash in half and scoop out the seeds in the middle and discard, place the 2 halves on a cookie sheet or shallow dish face down and cook at 350 degrees for 45-60 minutes..give or take a few minutes to allow for different oven temperatures.  You will know it is done when it it looks like this:

Chop your mushrooms like this:

While the spaghetti squash is in the oven, 
brown the beef and the sweet Maui onions until well done. (Drain and put aside)

Saute the mushrooms and garlic together for about 3-4 minutes (or until they are reduced by half) on medium heat, add salt and pepper to taste and put aside.  

After the spaghetti squash is cool, remove the with a fork (it kind of flakes out like this:

Place Squash in a large bowl...toss with 2 tablespoons of melted butter and add 1/4 teaspoon of Nutmeg, salt and pepper.

 Add all remaining ingredients and mix gently...

Transfer the mixture to a large casserole dish and bake at 350 degrees for about 20 minutes.  

***You may also add 1/4 cup of Grass fed Cheddar to the top to make it a little more interesting.

The optional Cheddar-

Bon appetit!
My husband and I really enjoyed this meal and I hope you will too!

Ingredients-
1 large Spaghetti squash
1 bunch of Maitake mushrooms (any kind will work)
2-3  cloves fresh Organic garlic (minced)
1/2 to 3/4 lb Grass fed Angus ground beef (or Organic Turkey)
1 large Organic Maui onion (chopped)
1/4 tsp nutmeg
1/4 tsp Turmeric
2-3 tablespoons Kerrygold Grass fed butter
1/4 cup grated Grass Fed Cheddar Cheese (optional)
1/4 tsp Himalayan salt 
1/4 tsp fresh ground pepper
2 tbsp fresh organic basil (chopped)
1/2 teaspoon fresh organic parsley (chopped)



Sandy V-

Foodie or Foe..

Foodie or Foe???

While on a 2 day getaway to the mountains I posted the above photo to my personal Facebook page...My husband said  " You better not post that on your Eatwello Facebook page!"  Hahaha...At first I thought, oh yes he is right!  But then after thinking about more it I stared to feel a little guilty...first because I ate it..not the whole thing mind you, I actually shared it with my hubby sans the bun..secondly I have a Facebook page and a blog about being healthy and eating well and here is this big fat bacon cheeseburger that definitely does NOT fit the bill as a healthy food option and not something I want to advertise.  Ugh.

Here's the thing, guess what??? 
I'm not perfect and I don't eat perfectly 100% of the time..big shocker huh?  
I feel like a better person when I  practice what I preach otherwise that makes me a hypocrite right?  

I can't help it I LOVE delicious food,  I will eat just about anything..except Rocky Mountain Oysters AKA calf testicles.  My husband says they are delicious...yeah no thanks I will definitely pass on that..

When I started eating "clean" in the beginning of 2012, a  friend gave me a great idea regarding clean eating with a once a week "treat meal".  
As part of this "plan" you get 1 "treat meal" per week up to 1500 calories anything you want for that one meal.  Oh happy day!
I found myself daydreaming about what my meal would be on Saturday night every week and this went on for at least a year. 
That sounded like the perfect plan to me and it was.
By the way, this plan worked very well for me and I reached my weight loss goal of 27 lbs..Yay me!

Then the poop hit the fan last August when I was diagnosed with Hashimoto's disease, (autoimmune disease that attacks the thyroid)  per doctors orders-no more gluten and no more dairy! I couldn't believe I had to give up 2 of my favorite things...boy did I feel sorry for myself!  
The gluten part I could live without but the no dairy made me want to cry!
The party was so over and it took some time to accept but it's all good now.

So to be 100% authentic I will tell you very honestly that I do not eat perfect all the time, especially when it's out of my control.  If I had my choice I would only eat at organic restaurants but truth be told they are few and far between around here and eating out is very expensive!

This is yet another reason I prepare most meals at home and avoid restaurants. 
It used to cause me great deal of anxiety to go out for a meal because I don't know what kind of crap can be lurking in the food they serve me...It is hard to enjoy it when my brain is thinking "OMG, is that GMO corn on my plate?" Or," Am I'm eating pesticide ridden salad with nasty Xanthan gum and Carrageenan in the dressing and God knows what else?" That is enough to send my OCD into overdrive...so again, no thanks!
Besides, I hate being labeled as a PITA (pain in the ass) because I ask so many questions about the menu or what is in this or that or people think you are just a picky eater which I so am not!  I used to be a waitress so I can tell you these types of people such as myself used to annoy the hell out of me, maybe things are a little different now but somehow I doubt it.

As a rule I stay away from all processed food so yes it is very hard for me to make the decision when at a restaurant..but like Tom Cruise said so well  "sometimes you just gotta say WTF".  I ate that big ol burger and enjoyed immensely and that is the God's honest truth.  


Sandy V.

Today's juice blend...yummy!

The not so mean Green-

4  stalks celery

5  Kale leaves

2  granny smith apples

2  D 'Angou pears

1  handful parsley

1  large cucumber

I test all juices on my DH and he really likes this one, I think it's the pears! 

ENJOY!

Made with LOVE?

Made with LOVE...

If you had asked me a year ago if I prepared meals "with love" I probably would have laughed at you and scoffed at the idea.....Today, I can tell you a very different story....

I have always enjoyed cooking, most people know that about me.  If I was cooking for myself or for a group of people,  I loved making a special meal or dish that people would enjoy...
Most of the time I scoured the internet looking for the highest rated recipe I could find, sometimes I put my own twist on it.  Most of the time I was happy with the results but I also had a nagging feeling that something was missing..

Today as I walked the local Farmer's Market with a dorky smile on my face in search of quality ingredients for the coming week, I was honestly never so excited about produce before!!....Every week I look forward to creating something new, and also something I may be able to write about in this blog.
Until recently, I did not seek out Organic produce to make our meals with...I had all the usual excuses, it's too expensive etc. etc.
Now that I am buying ALL Organic I will never go back.  I think my taste buds forgot how fresh from the garden tasted.... it had been so long..
Truth be told, there is a night and day difference with fresh Organic produce and what you can buy at the grocery store...The Farmer's market produce is so FRESH, I promise you there is a huge difference!

This weeks catch... tomatoes, cucumber, avocado, zucchini, basil, a couple of lemons, and a huge grapefruit and fresh local eggs....As I walked back to my car, I was daydreaming about what to do with my ingredients..
I prepared a yummy salad with some of the ingredients I brought home from the Farmer's Market plus some things I already had like the leftover Carnitas (pork)....When I got home I started to make the salad immediately..mostly because I was starving but I was also looking forward to tasting the fresh salad and my husbands reaction to it.
My husband can really tell the difference in the food I prepare since I have this new attitude about food.
The main difference is....I thoughtfully prepare each meal I make with quality ingredients, good vibrations and a smile on my face..
I can honestly say all of my meals are now made with love and that's the way I like it.

Peace,
Sandy V.

Beefy Polenta Casserole (Paleo)

Are you looking for a healthy PALEO lunch or dinner option?
This easy casserole is perfect served with a small salad...and did I mention it's yummy?


This recipe is a little on the spicy side due to the green Chile's in the can of diced tomatoes I used...If you don't do spicy you can use plain diced tomatoes or cut up your own!


Cook the bacon ( I cook mine in the oven because it's easy peasy)
**I save the bacon drippings each time I cook bacon and store in a small ball jar...It's great for greasing pans with or adding a little bacon flavor to your recipes.

Here is my bacon grease...

Chop up your onions and garlic and saute in Grass fed butter,

Add  the beef to the pan, brown well and drain...

Cook Spinach in the pan you used for the beef until wilted, this should only take about 2-3 minutes on medium heat.. sorry no picture...

Mash up the Polenta if you bought in a roll, add 2 tablespoons Grass Fed butter and use a hand masher to get a rough consistency.  sorry no picture of this step either I will be adding at some point I promise.

Combine all ingredients well in a large bowl.
Transfer to a medium sized casserole dish and add shredded cheese to the top (I omitted the cheese) Cook at 350 degrees for 25 minutes..

Grass Fed Sharp Cheddar

Ingredients-                                                      


18 0z (1 lb) Organic Polenta (I use Trader Joe's it comes in a tube)
1- 14.5 oz can Trader Joe's Diced & Fire roasted Organic tomatoes with green Chile's (any kind will work)
1/4 cup Trader Joe's Salsa Autentica (any kind will work)
1/4 cup shredded Grass Fed Cheddar Cheese (optional)
3/4 lb Grass Fed Beef
1 small Organic Onion
3 tablespoons grass fed butter
4 slices of crispy crumbled Trader Joe's Uncured Applewood Smoked Bacon (or any uncured nitrite free bacon)
Salt and pepper to taste
2 cups organic Spinach (wilted)
2 cloves minced garlic.


Serves 4 people

Enjoy!

Sandy V.

Start at the beginning..

Welcome to my blog, I am starting on a new journey in life since being diagnosed with Hashimoto's Thyroiditis in August 2013.  My life has forever changed with this diagnosis and my quest for good health continues every single day.   Being recently laid off from the mortgage industry, I decided I would be a great time to pursue something I have become very passionate about....Nutrition and more specifically a healthy holistic lifestyle.  
The main subject of this blog will be about EATING WELL. 

Please follow me in my journey as I learn, grow and travel down the bumpy road called GOOD HEALTH!

Happy 2014!
Sandy Vichery