Some food for thought...

Hello All,

First of all, allow me to apologize for the extended absence. Internships can be a great experience but also take a great deal of focus.

Recently, I was trolled on Facebook. But it caused me to do a great deal of thinking. The story is this:

I read a post by one of my favorite plus-sized icons, talking about how someone was referring to plus-sized models as not plus-sized etc. My icon, stated that she didn't mind being called plus-sized because she was and how was she was proud to be plus-sized and how else was she supposed to find the tiny section of clothing available in some stores without the labeling? 

I commented and said that I had seen some stores labeling plus-sized as "goddess" size. I said that I like this. And, for the exact reason I never comment on posts that I most of the time would love to, someone started shaming my comment talking about how, because I liked this that I was essentially telling all other girls that were not plus-sized, that they were not goddesses and if the men's section wasn't labelled as "God" sizes that I was somehow offending them, also. (I went back to re-read these comments so that I could get exact quotes for this blog, but they have been deleted.)

My first thought, I am the LAST one to create body-shaming for anyone, because this has been an issue directed at me my whole life. I have struggled with my weight, literally my entire life. I have weighed almost 500 lbs on a 5'8" body. New clothes, for a long time, were almost impossible for me to find. When I did find them, they weren't (and still are not) inexpensive, and most of them were cheaply made. So in my early twenties, when "plus-sized" sections started appearing in stores and specialty stores carrying jeans that fit awkwardly but were still better than wearing stretch and sweat clothes all the time, I was beyond over-joyed. 

I was doomed from the beginning carrying mostly robust Irish and German heritage. I'm tall-ish, pale, broad-shouldered and hipped, too many freckles, dark straight hair, and of course overweight and no thigh-gap to even think about. All through my schooling, kids ridiculed me mercilessly for all of these things. As I got older, since I was shunned from the "popular" group, I did what most outcasts do and joined up with other outcasts and became the "anti-popular kid". But even in my small little clique of "friends" (progressing towards high school years) I still was body-shamed. I always lost my crushes to my skinnier friends, dealing with lots of back-handed compliments like "You're so pretty in the face" and "Not bad, for a big/fat girl.", and remind me that there would eventually come along someone, who could in essence, tolerate me. As if being fat were some sort of freak-ish trait that it would take someone special to overlook that and love me. (It actually does take a special kind of person to love me, but it has nothing to do with my body. :-D)

Over the years I conditioned myself to not even try to seek approval through various groups and people, because no matter what I did, I would always lose out to the skinny girl. And eventually resentment formed. When you are constantly being brushed aside, no matter how hard you try, based on something as menial as clothing size, it's hard to not get angry. It's hard to love yourself. I would pray to whom ever would listen to just make my skinny. Make me skinny like everyone else, so that I could get the love and approval that I desperately craved. I hated being the "fat friend". The one that everyone looked over and didn't get a chance to be more than mediocre.

These feelings spilled into my early twenties. It caused many issues with depression and anxiety. (Many of which I still struggle with.) Society and media told me I should look a certain way: Tan, flat stomach, thigh gap. Again, european genetics don't lend themselves kindly to tanning and we've already talked about my thighs. So insecure I stayed. 

It wasn't until within the last 4-ish years that I've even learned to like myself and not let the numbers on the scale or my pants size determine whether or not I am worthy of love and approval. And it started with being "plus-sized" being referred to as "goddess-sized". It was the first time I had ever seen something refer to my size with reverance and not as something extra. As for the other sizes and gender related options these companies offer, I'm not educated enough to speak on them. Why would I look through clothing that I know wouldn't fit me and be reminded that some designer deemed me unworthy of their clothing because of my size? That's body-shaming myself and I refuse to do it.

And by the trollers logic, if being called plus-sized is ok, couldn't that be misconstrued to say that not plus-sized is minus-sized? A minus is a negative, and could be misconstrued as something demeaning. But isn't that the nature of trolls? 

My bottom line is this: You are beautiful. What ever size, shape, color, creed or otherwise. You are beautiful. We spend too much time defining and tearing each other down. We spend too much time trying to make other people feel bad in order to lift ourselves up. We cry too much about each other and not enough with each other. And just because you find something that makes you feel good about yourself and love yourself a little bit more, it doesn't have to mean (or should mean) you are using that to shame someone else. 

All women are goddesses, and all men are gods. All are worthy of love and approval. And incase no one else tells you today, remember, "You're ok by me, kid."

Tastefully Yours,

A.

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We made them breakfast!

Good Afternoon, Blogvillians!

I know most of you are anxious for cooking! But before we get to cooking, you need to know how to find and identify good foods for you. Otherwise, you are still cooking with crap. No one likes cooking with crap.

So this morning, I made you breakfast....

The menu this morning: Peanut Butter Banana Porridge. (Porridge?!)...(Yes porridge..)

To start with I use Bob's Red Mill grain products. They are a great company and they use organic and sourced products. (Read about them here: www.bobsredmill.com. If the old man, alone isn't enough to make you want to buy the product, they are good people too.)

I use their oats, flour and pretty much everything. (For my Owensboro friends, I know you can find this brand at Kroger, and potentially at Target.) You'll notice that the recipe calls for 3 cups of water and one cup of cereal. (Following just this recipe will get you enough for at least 4 servings. The grain and oat cereals are very filling, so you might find yourself eating less than you thought that you would.) When I make this recipe I usually do about 2 cups of milk and 1 cup of water. (If you are practicing vegan or vegetarianism, try some almond milk.) I put in a pinch of salt, and maybe like 1/2 tblsp. of fresh unsalted whole butter. (Do not use margarine. If you are using margarine at this point in my blogging, you have 2 choices: Give it up Or Don't read this blog. This is all about natural eating. For my vegan friends, omit the butter...unless you have a good natural source for a vegan butter...Unless it's margarine.... Then just omit it.)

Side Note: You'll hear me make reference to cooking being more about methodology. With methods, I like ratios. You'll notice for this 10 grain cereal is 3 cups of liquid to 1 cup of cereal. 3:1. This is the same method would apply to make oats. Only the ratio for oats is 2:1. This is also the same ratio that you would use for rice. See it all starting to link?

 Butter, Milk, Water, Salt --> Bring it to a gentle simmer. This process happens quickly, so watch it. Or you will have a boiled over milk mess on your stove. It stinks, it's hard to clean, and can make a good day a bad one.

Once your milk is bubbling around the edges, add your cereal:

Once you add the cereal, commit to babysitting for the next 5 minutes. Turn your heat to a medium-low and stir constantly, but gently (like a baby). Until it starts to bubble and thicken slightly. If you are with me until this point, you should be ok. You'll notice that in stirring the cereal, you'll feel the grains start to feel less like they are just wet sand on the bottom of the pan, and more like the cereal is distributed through the milk:

(Sorry for the steam, but you get the idea)

Now that its a little thicker, you can leave it for a few minutes between stirs. DO NOT leave it alone for the next 10-15 minutes while it finishes cooking. DO NOT have the flame on high. You will have burned, disgusting cereal and no one likes that. (Well I'm sure some freak does, but hey, that's their thing. Chef don't judge.)

DO have bananas that look like this:

While bananas like this aren't my favorite as plain ole banana eating, they are excellent IN things. (I haven't done any fact based research, but I have heard that when they get really dark like this all the good things bananas do, are intensified. Again, I don't have any fact based research) These bananas are super banana-y and have a lot of natural sugars developed. And because they are soft at this point, they are actually really easy to mash. I call them "banana bread bananas".

Mash Them:

I used a potato masher, but you can use anything you have on hand. You can put them in a bag and squeeze them into a paste if you like.

For sweetness and peanut buttter I used these:

(Sorry for the oil stains on the label. Because it is a natural peanut butter, it separates and spills out.) You'll notice there is quite a bit of fat, but its because peanuts and coconut are very fatty. But, this is breakfast and these are natural plant based fats. No extra ingredients and no preservatives. (Again, you don't have to use this brand. Just try to use my label reading scenario to find what works best for you. But the coconut is delicious and compliments the banana perfectly.) The honey is a local honey raised by one of my chef instructors. Owensboro peeps - Look to Trunnels and Reid's Orchard for natural sources of honey. Also, I believe Owensboro may have gotten a new market?

Now we need to look for a "done-ness". You may be saying.. "Amanda, I have never made this shit before in my life, how in the hell am I supposed to know when it's done?" Taste it. I cook everything by sight, touch, smell and taste. If you taste it, and it taste super gritty (like sand), its not done. Cook them longer. If you find that some of the grains have swelled but kind of feels like a fettuccini noodle thats not done all the way, cook it longer. Again, at this point we aren't tasting for flavor, we are tasting for done-ness. If at this point, you notice your grains aren't done but the porridge is super thick and pasty, its ok to add a little bit of water. to thin it out and let them cook. 

If your grains are done, you are ready to add the fun stuff. Kill the heat.

I added, the bananas, maybe a tblspn and a half of peanut butter and  a table spoon of honey. I also added a little bit of cinnamon. (Maybe a teaspoon? Again, I cook by taste.) After you get this all mixed

 give it another taste. Adjust from there on your personal tastes. Also, if you find that the cereal at this point is too thick, add a little bit of milk or water and again, adjust on your personal preferences.

As stated in my last blog, the cereal in its pre-banana phase, is a blank canvas you can add anything to. Grated apples or pears are nice with this particular recipe. You can add berries and cream, or whatever you like. Play with it. Make it your own. Try this method with rolled oats for delicious oatmeals also. Its the same method, but with a 2:1 ratio. And there you have it...

Tastefully Yours,

-The Strange.

The Basics

Good Morning my little blog readers,

I've been reflecting a lot over the last day or so, thinking of important things that you need to know to get started on your road to clean eating. I've come up with several points I would like to make to the kiddies.

1.) I am not a doctor. I have a certification in basic nutrition and am drawing on that, and what I learn in school and my other nutrition classes I've taken. I've also done a BOATLOAD of research. Some of my sources will be cited, and some will not. So take my advice for what its worth, but if you are really concerned and need specific caloric measurements, a specific "diet plan", or anything else rather "specific", you should probably seek out your local medical professional or professional nutritionist. I've been implementing this way of eating for the last year and this is just what has worked for me. That's my disclaimer and I'm stickin' to it.

2.) This is not a "diet plan". It's not magic. Its not counting. This is unlike anything that you have tried before because it has to be a switch on your lifestyle. Diets are a temporary fix, to a persistent problem. Diets are like trying to put a Band-Aid on a severed pinky. It just doesn't work. There are no "counting points" or calories. There is nothing artificial here. If you are eating your food from a box, you are not eating food. I'm not going to tell you that just because you add that bag of "100 Calorie crisps" to your diet every day because it is only "1" point is awesome. It's not. Its crap for you.

 

A Fun Flow Chart: Humorous but not Untrue-

 

 

 

3.) Behind the point, that the "counting points" system is awful, it's very important that you READ YOUR LABELS! I cannot stress this enough. Yes it's going to add 20 more minutes to your grocery time, and I know that there will be people mean mugging you because you just aren't grabbing and going (I live in Chicago, and I mean mug right back and suggest they go around or offer to grab them something. People are usually really surprised when you are nice to them...but that's another blog). You have to remember this is YOUR health.

I know I promised that there would be no calorie counting, and there really isn't. But, in the event that you HAVE to but a processed food (we all do, because honestly, who wants to make the shells for their shells and cheese, without the proper equipment? Later darlings. We'll get to that later.) When I read a label there are 8 things I check. I first check the calories. If the calories are astronomical for the serving size (which is what I check second), I put the package down, walk away and pretend it never happened. If the calorie size seems fair for the serving size, (I'm basing this loosely on the standard 2,000 calorie a day recommendation. Some days I'm over, some days I'm under) I move on to the "sodium" section. High sodium is usually the biggest eliminating factor in my shopping trips.

 

Story Time:

I love bagels. "Everything" bagels to be specific. Top them with some whipped cream cheese, smoked salmon, capers and fresh dill and I'm DONE! I love it. I've been craving bagels and cream cheese lately. So, on my most recent shopping trip, I picked up a bag of the most beautiful golden everything bagels I have ever seen in my life. True to my new found life choices and personal convictions, I flipped the bag over and checked the nutrition label. 500! milligrams of sodium. Are you fucking serious? No fucking way. So later, I went to one of my local favorite coffee shops which had bagels from a local baker, and got one of their bagels with cream cheese. The sodium was drastically less and it didn't have all the preservatives.

 

The average human body, only needs about 1500mg of sodium per day. To eat a bagel, with 500 mg of sodium, is eating 1/3rd of your daily need. Too much salt can do all sorts of bad things to your body, harming mostly your kidneys and heart. Plus it makes you retain water, which makes you weigh more and fit less into your favorite pair of sexy jeans.

The next thing I check is sugars. Sugar (like salt) equals flavor. So especially in processed "diet foods" they LOAD it with sugar. They take out the supposed "bad stuff" and replace it with even more "bad stuff". Which is why I recommend, if you absolutely HAVE to have that ranch dressing and can't/don't want to make it, go ahead and buy that full flavored ranch. Use it in moderation and go on about your life.

The fifth thing that comes on my "label checking" list is fiber. Fiber is so important when eating any sort of pattern of food. Fiber keeps you full, and keeps your digestive system regular. So the higher the fiber, the more likely it is that I'll buy it. (Not saying you can't get fiber from anywhere else, but we'll get to that.)

The sixth ingredient is protein. Protein is also very important in your diet. Its fuel for your body. But protein is subjective to the particular person. When I'm on the job in the kitchen, running around like a madwoman, I up my protein intake. But if I'm doing nothing but sitting through lecture classes, only to come home and work on another mountain of homework, I decrease. I'm not moving around as much, so I don't need it.

The seventh ingredient I check, is fat. I check fats last, because if it's low calorie and low fat, chances are the sugar and salt are through the roof obnoxious. I'm not saying that you should buy all high fat items, but I'm saying that you should check the sugar and salt first, because long term, those can be more damaging to your health. That's why we are checking fat now. If everything else is ok, but the fat doesn't check out...again, walk away and pretend it never happened.

The last ingredient to check out is the actual ingredients. Can you identify every ingredient in that list? If you can identify, are the products you are identifying actually good for you? Or is it a boatload of preservatives just hanging out to preserve your organs? If you can recognize that it is full of non food ingredients or you can't identify them (say it with me) put it down, walk away, and pretend it never happened.

 

Are you still with me? It's long, and kind of boring, but important. Label reading is the biggest and most important step on your switch to clean food. But I understand...If you need to get up and stretch, feel free, because now would be a good time. Go ahead....I'll wait.... *sips coffee*....

 

 

......Welcome Back! Feeling better? Let's continue...

 

4.)  VARIETY!! I cannot express to you the importance of varying your food. Every week strive to eat a rainbow of produce and (for my fellow omnivores) meat. I never eat the same protein twice in a week (unless its fish or a vegetarian source of protein). Every week, for dinner, I incorporate one fish dish and one vegetarian/vegan dish. The rest of the week I eat a different protein (lamb, chicken, turkey, beef, pork, etc.) every night of the week. Also, vary your side dishes. Aim for at least one-two vegetables and one starch with each meal. While green beans and corn are delicious they are considered "starches" in the world of nutrition. Be careful of things like that. A typical configuration of sides you might see in the Strange household might be something like "honey glazed carrots, broccoli with lemon and butter, and mashed potatoes with herbs and sour cream" or "roasted asparagus and mashed sweet potatoes with butter and sea salt". None of this is hard, I promise you. (In later blogs, I will get into the preparations on some of these things.)

 

5.) Like with anything you want to succeed at in life, you have to plan. I know everyone is busy and time is precious commodity. I, myself, at any given time, will be in class for sometimes up to 12 hours, plus working for the school (as both a student ambassador and as an employee for special events), plus the hour commute both to and from, plus the homework, and all the projects, and everything. We're busy, I get it. Some of you have children, and other obligations. What I'm saying, is take an evening where you sit down, review everyone's schedule and from there, try to plan at least 5 nights a week where you cook. And then for those 5 nights, go ahead and plan out *what* you want to cook. At my house, we have "Meatless Mondays" and "Fishy Tuesdays". So I know, when I'm making my menu for the week, that on Monday, I need to plan a meatless dish and Tuesdays, I need to pick a fish and plan around that. Then from there, I can plan what else I want to eat for the week. If I'm craving Asian, I'll plan an Asian dish for a certain day of the week. If I know I'm going to be gone all day, I'll put together a "crock-pot" meal the night before and then start it the next morning. (Chilis and Soups are really excellent for this, because everyone knows they are better the next day. So cooking them low and slow gives you the developed "second day" flavor, everyone loves.) Planning is everything. Also, make sure you build a couple of days into your week where you eat leftovers for super busy days and allow yourself a night where it's ok to go out to dinner or order in.

The flip side of planning to go to the grocery, is planning on what you do with your groceries that you bring home. Try to plan your grocery shopping trips on days where you can come home and chop your produce and make things easier for you later in the week. If you are a super busy person, consider taking things like onions and chopping an entire bag and storing them in a ziplock freezer bag or Tupperware container in your fridge to use as needed.

 

6.) Eat breakfast. I don't care if you "aren't a morning person" or whatever aversion you have to eating breakfast. Go to bed 15 minutes earlier, to get up 15 minutes earlier, and eat breakfast. This is a perfect opportunity to take in some calories without much guilt (because you'll use it all day) and shove lots of fiber and fresh fruit into your diet. One of my favorites (especially since it is cold) is oatmeal. Don't buy instant oats. They are terrible for you and taste like cardboard. Buy real oats. It takes 20 minutes to cook and is literally a blank canvas in which you can add sliced/mashed/grated fresh fruit, or dried fruits and nuts, or a combination of the above. (Cook your oats in milk and add a little bit of butter, for a super creamy texture.) Then add a pinch of salt, and some brown sugar or local honey and you are well on your way to a bowl of creamy comfort breakfast food. My favorite combination for the day, is mashed bananas, peanut butter, crushed walnuts, and honey.

 

7.) Eat lunch. My lunches are usually pretty light considering its the busiest time of the day for me. This is where planning comes into play. I keep my sandwich drawer stocked full of deli meat and cheese and my crisper full of green things. So I know if I'm at home for lunch, I can make a quick sandwich or salad. If I'm at school, I know they offer a full salad bar at every meal. So I know that I can go there, load down on greens and veggies, and be fine for lunch.

 

8.) Allow yourself to graze. Let's face it, everyone loves schnickety snacks. Recognize this about yourself. It's ok to snack. It's what you snack on that is important. Keep lots of natural things around for you to graze on. (For the record, baby carrots are NOT carrots. They are pieces of carrots that have been shoved together and dyed bright orange. Yum!) Keep unsalted nuts, dried fruits, home made granola, fresh hand fruits (apples, oranges, bananas, etc.), fancy cheese, unsalted seeds and more around. Right now in my cabinet I have at least 3 different types of trail mix. One is a variety of nuts and seeds (unsalted), another is nuts, dried fruits and yogurt bits, the other (a remnant of that special time of the month) is dark chocolate bits, mini peanut butter cups, nuts and dried sour cherries. Allow yourself that grazing right.

 

9.) If you are doing this for weight related reasons, buy a scale. Invest in a good scale. Do NOT let it be your measurer of success but DO let it help you gage what is working for you and what isn't. Sometimes it may take 30-40lbs for you to drop a pants size, and if you are any thing like me, you need constant encouragement. So, with that said, please don't weigh yourself every day. I only weigh myself maybe once a week, or if I'm feeling super fat, or super skinny. I don't weigh myself close to that proverbial time of the month, and I know that around time its no big deal if I gain 5 pounds. It's water weight. Don't let be the weight factor be the determiner of your success. Let how you feel and how much energy you have be the determiner of your success. Use the scale as a tool to learn your body and what affects it.  

 

10.) If money is a factor, at this point in the game, (dare I say it?) non-organic produce is MUCH better than canned and boxed produce. If you are in a situation where buying non-organic is the only option for you (and a lot of us are) IT'S OK! Any fresh produce is better than no fresh produce. Make sure you wash those foods with cold clean water and remove any visible soils or "waxy" appearances. Don't soak them (Unless it's leafy greens like chards, spinach, and lettuces). Dry them thoroughly when you are done with clean, dry, paper towels and store them in the appropriate manner and this will assist with removing some of the bad creepy crawlies that could be lurking on the outside of your produce. (I actually recommend that any produce, organic or not, be washed in this manner...because you really never know...) 

 

I hope this information is helpful and feel free to leave feedback. I'll do my best to answer any questions, comments, and concerns. Eating clean really is easy and affordable and totally doable in the average working persons life. And there you have it...

 

Tastefully Yours,

-The Strange.

And So It Begins...

Hey guys,
Enough of you have asked what my "secret to weight loss is."....So I decided to chronicle my adventures in the switch to clean eating for your reading pleasures and hope that you can draw what ever inspiration you need to, to start your own switch.

What is clean eating? In a nutshell, it's not eating processed foods. What does that mean? That means if it comes prepackaged in a box, or bag, or what ever cleverly packaged container, I don't eat it. Are there exceptions? Sure...

The other half of what I do, is I don't limit myself. On anything. Just because I'm eating clean, doesn't mean I don't crave Doritos. When I crave Doritos, I eat them. Because I know, that if I go ahead and have some, I will only have a handful and then I'm over it. But if I put it in the "off limits" category, it becomes a thing of "I can't have it, so I want it more than anything in life". But if you know that you can have whatever you want at any time, it becomes less novel, and the idea of gorging becomes less and less. For example, anyone that knows me, knows that Pumpkin Reese's around Halloween are my favorite candy. I wait all year for those babies to come out. And then I buy a metric fuck ton and stick them in my refrigerator/freezer. At the beginning of the season, I'm like "WOO!! REESE'S PUMPKINS!!! YEAHH!!". (I can't tell you how many Wal-greens I've been asked to leave with that behavior.) but after having a few of them over the course of the week, I'm over it half way through October. I still have a few in my freezer that I have yet to touch.

Once the novelty wears off, we don't want it anymore. So why not let yourself take that 3 bites of chocolate cake when you want it, instead of eating everything under the sun and then 3 slices of cake? Chocolate cake is delicious.

Another thing you will see me writing a lot about is sustainability, "green", and local. Everyone knows I'm a tree-hugging, dirt worshipper so eating food that is good for the earth as well as our bodies is an element that is very important to me.

I hope you guys enjoy it, and feel free to comment with questions or topics you would like me to cover. I'm always open to ideas and will be covering how to cook, tips and tricks, and my various opinions to various food topics. I would like to think of this as a friendly forum to where people can ask questions without fear of judgment. Enjoy guys and I'll be posting again soon.

-The Strange.