Pesticides in produce, hormones in milk, antibiotics in meat -- what are all these extra ingredients doing in our food?

Have you ever thought about what the producers of your food are adding to their products? In my opinion, I think it is a little scary and could be the cause of so many cancers today. Hormones have been used for decades in the meat and dairy industries. Synthetic estrogen and testosterone are the most common. So I decided to do a little research. I stumbled across some interesting information. Initial concerns about estrogen-injected cows centered on a compound called diethylstilbestrol (DES). Nearly all beef cattle were treated with DES in the 1950s and 1960s. DES was also used as medicine, given to pregnant women to prevent miscarriages. It was also discovered that DES caused a higher risk of vaginal cancer in the daughters of women who received the medicine. By the 1970's diethylstilbestrol was phased out from use in medicine and agriculture. Another interesting fact their is a link between breast cancer and exposure to estrogen. Your chances of breast cancer increase with higher lifetime exposure to estrogen. WHY do people think the use of synthetic estrogen in livestock is safe????? Another controversy that continues to brew is the use of Recombinant bovine growth hormone (rBGH). Many argue that it causes cancer but yet to be ruled out. No one really knows if these hurt the body but if you ask me it is not natural that we consume these in our produce, meat, and dairy.

Mark and I always buy fresh veggies(not always organic) and organic meat. We are incorporating more organic produce than before. My experience thus far has been very positive. Not only does it taste better but you have the satisfaction of not ingesting a ton of pesticides. People argue that it costs too much but not really. I spend the same as I did before at the grocery store. When it comes down to it you have to decide what is important in your life. Eating safe and fresh food is for me so I cut other things that I don't need out of my weekly budget. Not to mention you really only need to buy just the right amount. Before I met Mark, I didn't realize how much I wasted. Mark is very keen on getting just what we need so we use all of the fresh produce we purchased that week. Not much goes to waste in our household. Usually once a week we will make a stir fry with all of the leftover veggies. I feel extremely blessed to be able to go to the store and get fresh produce and not eat it out of a can! Let's face it..... I would like to live a long healthy life with my husband and family.

While doing some research, I found some interesting information on Earth Fare's website regarding what to and not to buy organic:

MUST buy ORGANIC:

Produce:
The following produce items are the “dirty dozen” because they have the most pesticide residues. Buy these organic and reduce pesticide consumption by 80%!

1.Peach
2.Apple
3.Bell Pepper
4.Celery
5.Nectarine
6.Strawberries
7.Cherries
8.Kale
9.Lettuce
10.Grapes (Imported)
11.Carrot
12.Pear

Meat:
Buy all-natural or organic meat to avoid antibiotics and hormones. All-natural and organic also means the animal feed is free of pesticides.

Dairy:
Organic dairy means antibiotic and hormone free. Organic is a must, especially for kids.

OKAY to buy CONVENTIONAL:

Produce
The produce below has the lowest pesticide residue. It is okay to buy these conventional:

1.Onion
2.Avocado
3.Sweet Corn
4.Pineapple
5.Mango
6.Asparagus
7.Sweet Peas
8.Kiwi
9.Cabbage
10.Eggplant
11.Papaya
12.Watermelon
13.Broccoli
14.Tomato
15.Sweet Potato


Whatever you decide works for you and your family, it is most important to consume at least 5 fruits and vegetables per day! How do you and your family make sure to get enough fruits & vegetables?

Well at any rate, this is my opinion and I hope everyone considers what they are putting in their mouth out their next meal!

MMMMMMM Pot Roast

I am sure that my husband is biased but he said this was the best roast he has ever had. This means a lot coming from my husband who is a "foodie". Also, I chose to use a half of a london broil from out freezer since we already had it and it is leaner than the traditional roast. Try it out and let me know what you think! In addition to being very yummy, it is easy and convenient and ideal for the busy mom/dad!


Ingredients
•1 (3 to 4-pound) boneless chuck roast - I used a small piece of London Broil
•Bicentennial Rub Seasoning
•Mignonette Pepper
•olive oil
•1 cup thinly sliced onion wedges
•3 cloves garlic, crushed
•2 bay leaves
•1 (10 3/4-ounce) can cream of mushroom soup - I used reduced sodium
•1/4 cup red wine - I used 14 Hands from Washington State
•2 tablespoons Worcestershire sauce
•Beef stock - reduced sodium

In addition to these ingredients added more fresh vegetables. I added sliced mushrooms, baby carrots, diced red potatoes, and 2 stalks of celery diced. My husband suggested that I should add beets!

Directions
Get your crock pot out and plug that bad boy in! (Note - you can cook in the oven @ 350 degrees).

Rub bicentennial rub and mignonette pepper into the roast on both sides. Heat oil in a large skillet and brown the roast, searing it on all sides. Place the meat in a the crock pot (or roaster pan if using the oven). Add onions and garlic to skillet for 1 to 2 minutes to absorb leftover roast juice. Place into crock pot (or roaster pan with meat and bay leaves. If you choose to add the additional vegetables add these to the pot!

Combine the mushroom soup, wine, Worcestershire sauce and beef stock into a bowl. Pour over the roast. Note - if you don't use the beef stock you can us 1 tablespoon of beef bouillon granules and 3/4 of water.

Cook in crock pot covered on low during the day. Voila - dinner is served! If you are using the over - cover pan with foil and bake for 3 to 3 1/2 hours or until tender.

Remove and discard the bay leaves.

*Cook's Note: If the gravy is not thick enough, remove the meat from the pan and pour the gravy into a saucepan. Bring to a boil and thicken it by adding 2 tablespoons of cornstarch mixed with 1/4 cup cold water, stirring constantly


I modified the recipe that I found on the food network courtesy of Paula Deen, 2008. See http://www.foodnetwork.com/recipes/paula-deen/pot-roast-recipe2/index.html

The bicentennial rub and mignonette pepper is from Penzeys Spices. You can substitute with anything you like!

Enjoy!

Penzeys Spices

Just taking a break from studying and thought I would share my thoughts on the best place to get spices. My Aunt Kathy first introduced us to this AMAZING place. You can go online and request a catalog or order online (www.penzeys.com). You will not be disappointed. My husband and I both love the selection and the prices. You cannot beat it. They have some really good gift ideas as well. For instance my aunt has given us the Steak Seasonings and the Kitchen of Province Gift Crate (both pictured above). We both love to cook and use these spices daily! The Steak Seasonings gift set is not just for steaks as you can use most of the seasonings on any meat as well as most vegetables. I encourage all to try it out. This place is the best. I never purchase spices in the store anymore unless it is an emergency.

Happy shopping!

Roasted Butternut Squash and Bacon Pasta

I found this recipe on cooking light and just love it. I read through the comments before I made it. A lot of the comments said it was bland and not easy to make as a weeknight meal. After making this recipe I have to disagree. You will see below why I disagree. I will give you some time saving tips! See the original recipe for at (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=592277).

The recipe below is modified to my specifications!


3/4 teaspoon salt, divided ( I use no salt since I am on a sodium restricted diet)
teaspoon or more of dried rosemary
freshly ground black pepper
dash of french four spice
dash of allspice
dash of crushed red pepper
2 cloves of fresh minced garlic
olive oil
3 cups (1-inch) cubed peeled butternut squash (**see note below**)
Cooking spray
6 sweet hickory-smoked bacon slices
1 shallot thinly sliced
8 ounces uncooked penne pasta (tube-shaped pasta)
1/4 cup all-purpose flour
2 cups organic 2% reduced-fat milk
3/4 cup (3 ounces) shredded reduced fat provolone cheese
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

**Note: if you go to Harris Teeter and look in the produce section you will discover a time saver! They sell a 2 pound package of peeled and cubed butternut squash. This will save lots of time. Just as good. It is more than you need for this recipe but you can have the remainder another night b/c you can never have too many fresh vegetables in your diet!**

Preheat oven to 350.

Combine salt, rosemary,french four spice, allspice, olive oil, and black pepper in a bowl. Toss squash in spice and oil mixture. Bake at 350° for approximately 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.

Cut bacon with kitchen shears into pieces and cook the bacon in a skillet over medium heat until crisp. Remove bacon from pan and set aside on paper towels to remove excess grease. Reserve 1 1/2 teaspoons drippings or olive oil in pan Increase heat to medium-high. Add shallots and garlic to pan; sauté until tender. Combine squash mixture, bacon, and shallot mixture; set aside.

Cook pasta according to the package directions, omitting salt and fat. Drain well. Pasta can be cooked ahead of time if you would like.

Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Add a dash of crushed red pepper and stir. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.



Yield: 5 servings

CALORIES 469 (28% from fat); FAT 14.4g (sat 7.3g,mono 4.4g,poly 0.9g); IRON 3.5mg; CHOLESTEROL 40mg; CALCIUM 443mg; CARBOHYDRATE 66.6g; SODIUM 849mg; PROTEIN 22.1g; FIBER 6.8g

Chicken Tamale Casserole ........

I came across some great recipes on the cooking light website (http://www.cookinglight.com/). I was looking for some new dinner options. This will help cure your craving for Mexican food with fewer calories.

Ingredients:

1 cup of reduced fat Mexican blend cheese, divided

1/3 cup 2% milk or fat free

1/4 cup of egg whites or egg substitute

1 teaspoon of ground cumin

1/8 teaspoon of cayenne pepper or ground red pepper

1 can of cream style corn - I used reduced sodium

8.5 ounce of corn muffin mix

4 ounce can of chopped green chiles, drained

1 can red enchilada sauce

2 cups of cooked chicken breast, shredded - I used ground chicken

fat free or reduced fat sour cream for topping

Cooking spray to coat dish

Cooking Instructions:

Preheat oven to 400 degrees

Combine 1/4 cup of cheese and the next 7 ingredients (through the chiles) in a bowl , stirring just until moist. Pour mixture into a greased 13 x 9 inch baking dish.

Bake for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over the top. Next top with chicken and sprinkle with remaining 3/4 cup of cheese. Bake for 15 minutes or until cheese melts. Remove from oven and let stand for 5 minutes. Cut into 8 pieces and top each with a dollop of sour cream.

Nutrition Information:

Calories - 354

Fat - 14.1 g

Iron - 1.7 mg

Cholesterol - 58mg

Calcium - 179mg

Carbs - 36.3g

Sodium - 620mg

Protein - 18.9g

Fiber - 2.5g

Enjoy!

Exercise update....

Well since I started tracking my meals and fitness daily on self.com I have lost a little over 5 pounds and up to at least one hour of cardio at a minimum of 5 days a week. I am starting to add in some strength training. I am tired of being flabby and need to get in shape for my health! I am going to attempt to run with my husband. Those of you who know Mark, he runs 5-6 miles at a time like it was a piece of cake! Me - not so much! I struggle to get a mile in without feeling like death! I don't understand I can go on the elliptical for an hour and feel great. I try and run and I can't breath and cramp up. I am sure there is something I am doing wrong! I missed the gym this evening but will do some crunches instead. It is not much but better than nothing! I will hit the gym for at least an hour of cardio first thing in the morning! Good night!

14 Hands Merlot - Washington State

Friday evening we went to pick up our monthly wines from WineStyles @ Friendly Center. We are members of their wine club. Benefits include 2 bottles of wine each month, discounts on everything in the store, special events, and 2 weekly wine tastings! It is a great deal for $34.99 per month. We were not able to go to the tasting on Thursday. Bummer! One of the wines they featured was the 14 Hands Merlot. We decided we would try a bottle while we were there. Great choice! You definitely get a lot of bang for your buck! With our discount, the bottle was $10.79 plus tax. I did a little research to find out more about this wine and its winemaker. Usually we do not pick wines from the Washington State region. The website says - crafted from premium grapes in the heart of Washington, 14 Hands is a special find! Indeed it is. I was curious to see how this wine gets its interesting name. While cruising through the website (http://www.14hands.com/), I stumbled upon the origin of their name. It is named after the wild horses that once made their home on the land upon which 14 hands grapes are grown, the wine retains the original spirit of its namesake. The website includes tasting notes for each of their wines. I discovered some wonderful information for the winemaker. The wine was aged in a combination of American and French oak barrels for 12 months. It is a blend of - 85% Merlot, 14% Syrah, & 1% other premium red varieties. Another interesting point is that this wine can only be purchased in specialty stores, at the vineyard, & restaurants. This cannot purchased at your local grocery store. So go support you local wine store! Happy Tasting!