BACK!

So I'm back!!
After taking 8 months off I am back in the blogging business!!

My perspective on food has changed sooo much in the past 8 months.
I had my son in October and spent most of the first month parked on the couch trying to get the hang of nursing. While parked on said couch I spent many hours watching Netflix particularly all the food documentaries. Now some of them were just too out there for me but a few really stuck with me.

I learned that we ate WAY too much meat mostly because it is naturally gluten free.
We ate too much of the same foods over and over.
Also I decided I did not want to eat processed foods anymore. The chemicals that our government allows in our foods is outrageous! Other countries don't allow these ingredients yet here in America we not only accept it, but in some cases we encourage it!!

Through watching these documentaries I also have decided to stop eating meat. Why do I want to limit myself even further with food? I have always struggled ethically with eating meat, and have decided it's just not for me. However, I am still cooking meat for my family so there will still be meat recipes on the blog.

Changing my perspective on food has expanded our taste. We have been eating many foods that I have never tried before.  In the next few weeks I hope to post some of our new favorite recipes!

And just because they are healthier doesn't mean they are 'health food' ...
Chocolate waffles anyone??

Gluten Free Veggie Dip

All veggies need dip. At least for me... all food needs dip.
Most of the time when you have a veggie dip you ruin the health aspect of veggies. Most dips are full of calories and fat. So how can you dip the veggies but try to keep your snack healthy?

GREEK YOGURT!!!

I freakin LOVE this stuff. You can substitute it for mayo or sour cream in almost every dish, and it gives you way less fat and calories with an additional punch of protein.
This recipe is my favorite dip. It's tangy and perfect for celery, broccoli and carrots.

1 c. plain greek yogurt
2 tbsp. dried dill weed
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. lemon juice
1 tsp. sugar
1 tsp. fresh parsley
salt and pepper to taste

Mix well and eat. Store in the fridge for forever. Yogurt has a wonderfully long shelf life.

Enjoy!

Wooden Utensils in the Kitchen

Most people have wooden spoons or wooden cutting boards in the kitchen. I have a wooden spoon that belonged to my great grandmother; however, passing down great utensils is only possible if you take care of them.
All wood gets dry, and dry wood can crack easily. So when your cutting boards or spoons start to look dry what do you do to prevent cracking?
Easy, oil them down.
You don't need to buy special expensive oil sold specifically for cutting boards. Regular vegetable oil works fine.
Wash your utensils and cutting boards in hot soapy water and dry.
When they are completely dry but a small amount of oil on a cloth. Rub the utensils and cutting boards with oil lightly covering every surface.
Let sit out for about 30 mins.
Put away and use like normal.

I oil mine down every month at least. My pasta server and small cutting board get oiled about every two weeks because I use them so often.