Two-fer: Introduction to Westin Price and Dinner options

Aside

I’ve been a little distracted lately.  It’s all good though… I’m realizing more and more that my crazy approach to good health through good food and staying active isn’t so crazy; it’s actually rooted in history and has a modern structure. In other words there are lots of ‘crazies’ like me and my family (actually we are kinda neophytes in this particular department)  and we are on to something.

The last few weeks I’ve been  meeting local farmers and getting to know some local movers and shakers in the Weston A. Price Foundation.  Known for putting a premium on eating healthy animal fat, these folks are radical about food and I love it!  Can’t nurse your baby and want a healthy option? They can help you (they are actually seeking a ban on soy milk for infants). Want to find a source for pastured fed meat? This is a good place to start. Their focus promoting nutrient dense eating through education. Weston Price offers information on topics such as organic farming, community supported farming, how/why to consume raw dairy (this is something I am exploring) and honest food labeling. By the way their International conference is in Atlanta this year November 8-11.

SN: This foundation was is based on the research of  Dr. Weston A. Price a scientist who studied indigenous societies . He took note of the wisdom they offer as it relates to maintaining good health. In the video on the WP site, he refers to these cultures as ‘primitive’.   Ugh and Groan.  I will avoid going into a detailed discussion as to why this is inaccurate and offensive. Let’s just say it is and I am happy that the Foundation does not use that terminology.  🙂

On that note:

What’s for dinner?

Like so many families, we’ve been caught up in the American family matrix: Overly commited and overstimulated.  Our boys have become pretty accomplished athletes and that is a good thing. However, our  schedule was out of control for a long time and it affected our eating. It is close to impossible to have a proper dinner time when you are committed to a 2-3 hour/day practice schedule… and that was just one kid!

We’ve been working hard to change that. While said kid would give up his left arm before giving up his spot on his nationally ranked team (who needs arms in soccer anyway?), we are no longer bowing to the soccer god.  We used to take EVERYONE to EVERY game which meant weekends months of nothing but soccer. When the boys started traveling all over the country that became impossible and we realized how ridiculous it was in the first place. Now, we respect his soccer aspirations and our daughters love of horses and singing but we are seeking balance.  We get closer and closer every day. 🙂

One of the first changes we made a couple of  years involved dinner.  Instead waiting until 5:00pm every day  to figure out what we were having, I set aside one day and cook several meals for the week. It’s a brutal 8 hour day of cooking but it has just about solved the dinner delimma.

***Bonus: I end up with raid the refrigerator days  at the end of the week (Friday and Saturday) . That’s when all leftovers are up for grabs and every man, woman, and child is on  his/her own.  My kids learned how to cook as soon as they could reach the stove (my motto: “you know how to eat, you need to know how to cook “- hey, don’t judge me).

Here is a family favorite:  a whole chicken roasted with red onions, sweet potatoes and carrots.  I rub EVOO all over the bird and then season it with turmeric (I put that on EVERYTHING), himalayan sea salt and fresh cracked black pepper. I also fill the cavity garlic cloves, rosemary sprigs and a lemon (I poke holes in the lemon first).  Cook at 350 degrees until the legs start falling off (this is honestly my test but you should probably use a thermometer). It comes out perfect every single time.

We eat meat-less most days for two reasons: 1) getting the quality of meat I am comfortable feeding my family is expensive.  2) My daughter does not eat meat.  We eat hearty omelets often on those days. Full of tomatoes, onions, asparagus, mushrooms… you name it!  Did I mention that we go through up to four dozen eggs a week? Farm fresh and local for  $4/dozen. I know that is much more than at the grocery but I consider it a steal compared to the cost of meat. Besides, after reading The Ethics of What We Eat, you will never get me to buy regular grocery eggs again!

We typically have fish/shellfish 2x per week. This, too, can get expensive so  I make salmon patties (I buy this  canned salmon , mix with egg, seasonings and  almond flour an  pan fry in coconut oil) or tuna salad (made with avocado kalamata olives, and red onion) as one of those meals to offset costs.  The rest of my family is not grain free like me, but grains do not make up a huge part of our meals. I serve brown rice and pasta on occasion particularly for the boys who require loads of calories.  We eat lots and lots of vegetables. Typically seasonal and fresh from our local farmers’ market.

I recently went to Florida and had ceviche again. I came back and found this recipe and made it for my family.  Mega huge hit!  Summer  is over but I’ll keep making this for a while!

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Ceviche at The Food Shack- Jupiter, Florida

Another dish I love making came from my friend Dana.  She calls is a roasted red pepper dip and serves it with homemade pita chips. I call it soup because I limit wheat (so no chips for me) and I’ll be honest, I’m eating a whole bowl of this stuff!

Red, yellow, orange bell peppers (2 each).Cut in half (lengthwise) and remove stem and seeds. Roast  at 425 degrees until the are soft and a little charred (about 20-30 minutes). Blend in vitamix or blender for less than a minute (I use the variable speed with dial on about 7  with the vitamix) with 1/4 of a cup of extra virgin olive oil (use the really good stuff for this), I few twists of my salt mill, and a few pinches of red pepper flakes for flavor.

I know my format for recipes leaves much to be desired.  But if I waited to format correctly, you’d never get it. Scout’s honor. I also keep meaning to take a picture but  I start eating it as soon as the blades stop on the blender. Trust me. It is that good…you want this in your belly!  Feel free to comment with questions. 🙂

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