Author Archives: Millie

Mondays With Millie: Probiotics in Your Diet- Yogurt

Yogurt Topped with Cashews and Coconut

Have you seen the commercials sharing how eating (a certain brand) of yogurt can improve your digestive health?

It’s true, yogurt is a great way to add probiotics, enzymes and beneficial bacteria to your diet. Unfortunately, most commercial yogurts also add heavy doses of  ingredients that you may be trying to avoid on your real food journey.  Overly processed and GMO laden, high fructose corn syrup is often the sweetener used in flavored yogurts.  Preservatives and natural flavorings, that probably are not as natural as you think, are also common in commercial flavored yogurts.  Plus the fact that it is extremely difficult to find a full-fat flavored yogurt and the low fat products are often made with the addition of powdered milk which is high in oxidized cholesterol which can cause heart disease and cancer.

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Mondays With Millie: Food Freedom Needs YOU!

Raw, organic, pastured milk in half-gallon jars.Today I planned on starting a series on some of my favorite tasty and gut healing foods. First up was to be yogurt and all of the wonderful benefits of yogurt and ways that you can work gut-healthy yogurt into your diet.

But…

Something came up in the last few days that bears directly on my ability to provide my family with this wonderfully nutrient dense and gut healthy product.

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Mondays With Millie: What Happened to Animal Fats?

Homemade Butter

Homemade Butter

I enjoy reading books like the Little House on the Prairie series. I especially love these book for the descriptions of the food and food preparations. In one of the books Laura goes into detail about how ma makes butter and molds it.  In other similar style (fiction) books I’ve read many descriptions of making butter and also lard or even just wishing for a goose to be able to have good fat for baking.  In the one of the movies based on the Love Comes Softly book series, the neighbor brings over bear fat as a house warming gift.

While many of these are fictional accounts, during the times these books are set these would have been the kind of fats widely available and used.  So what changed? When and why did we move from natural fats to processed fats such as canola, margarine and Crisco?

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Mondays with Millie: Cut out the Junk!

 

A photo of moneyFor the last several weeks we have been breaking down how to Transition to Real Food in 8 Easy Steps.  We have reached step 8, Cut out the Junk!  Truthfully, this could be much higher on the list.

By cutting out the ‘junk’ currently included in your food purchases you can not only improve your health but also free up a portion of your budget to afford higher quality ingredients.

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Mondays With Millie: Let’s Talk About Produce

Fresh broccoli, red pepper and celery on a cutting boardFor the last several weeks we have been discussing how to transition to real food in 8 easy steps. We are on the home stretch and up to step 7 which is all about produce.

I believe that many times when people begin thinking about improving their diet, buying organic produce is one of the steps that immediately comes to mind. In fact, probably buying organic anything comes to mind. Even regular grocery stores often have a large selection of organic crackers, cereals and some organic produce.  Organic is a huge buzz word and a huge money maker for manufacturers.

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Real Food Doesn’t Have to Break the Bank– Here’s Help!

Something I hear often when the discussion of eating  a diet based on real or whole foods is the high cost involved. In fact, I used to think that real food would be waaaay to expensive for my family’s modest budget.  But we found with a little creativity that we were able to transition to real foods while remaining on our Standard American Diet (SAD) budget.

A real food diet does not have to break the bank!

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Mondays With Millie: Where to Shop?

supermarket aisleShopping used to be so easy. Every week I’d go to the big old supermarket and fill my cart up with whatever sounded good and/or was on sale.

The big 5 pound chubs of hamburger were a regular purchase and sometimes at the low price of 99 cents a pound I thought they were a huge score. Chicken hindquarters for 39 cents a pound were also something I coveted. I’d go through the dairy section and pick up 2 or 3 gallons of 1% milk because it was “better” for me than 2% but more palatable than ‘blue’ skim milk. And no shopping trip was complete without a whirl through the bakery department for a treat or two.

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Mondays With Millie: Kitchen Beginnings

Goulash

For the past several weeks we’ve been talking about how to Transition to Real Food in 8 Easy Steps.  We’ve talked about ditching cold cereal and what to have instead. We’ve talked about changing our fats from man-made fats to traditional fats.  Last week we learned several methods to make broth, which is my #1 kitchen staple.

This week we are going to take it a step further and discuss the importance of learning to cook.  You may already be very proficient in the kitchen and this post won’t apply to you.  For myself, when I first started on this real food journey I had taken several years off from cooking. Yep, pretty much completely off.  I had take a job that had me out of the house more than I was in it.  During those 6 or 7 years our food was mainly dine out, take out and frozen.

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Monday’s with Millie: The #1 Food That Should be in Your Kitchen

The last few weeks we’ve been talking in detail about how to Transition to Real Food in 8 Easy Steps.  Today I’m going to share with you the #1 Item that Should be in Your Kitchen.  Before I go into that, want to take a minute to focus on the WHY of switching to a real foods diet.

The Standard American Diet, the way most people eat is all most of us know. It is most likely the way we grew up eating. It is comfortable, it is convenient, and it is somewhat easy. Unfortunately, it is making or keeping us sick.

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