A Healthy Habit – Getting Involved

Nov 29, 2010

One goal I set for myself at the beginning of the semester was to become more politically active. I’ve tried to start watching real news (i.e. more than the Today show), know the candidates, know the issues, etc. Last semester I took the Sociology of Nutrition and loved every aspect of food politics. Food policy is something I find fascinating, enjoyable to learn about and exciting to share with others.

Currently, the senate is voting on one of the most extensive food safety bills in seven decades: The FDA Food Safety Modernization Act, S.510. If this bill is passed, the FDA will have recall authority, as opposed to giving ‘strong recommendations’, increase inspection frequency of food facilities and require them to have food safety plans and hold imported foods to the same standards as domestically produced foods. After last summers recall of half-a-billion eggs, producers, consumers and regulators have a chance to reduce contamination and food-born illnesses through safety legislation.

I have compiled some links so you can form your own opinion. This is how I’m choosing to get involved.

Healthy Habits – Getting Involved

S.510 Links:

 

Movies to watch:

  • The Future of Food

  • Food, Inc.

 

Books to read:

  • The Omnivore’s Dilemma, In Defense of Food and Food Rules by Michael Pollan

 

 

How do you plan on getting involved?

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Egg (Mc)Muffin?

Nov 17, 2010

A few mornings ago I met a friend at McDonalds to finish up a homework assignment. I’ve been boycotting McDonald’s (with the exception of their coffee) for a few years, but a comforting grease breakfast smell filled the air. Eggs McMuffins were flying off the shelves and egg recipes were flying through my head. I’m a vegetarian that typically stays away from eggs and dairy products, but noticed that eating eggs helped with recovery during half marathon training and the current Crossfit training.

For a much needed study break that afternoon, I decided to make some egg McMuffins of my own. These egg muffins are the perfect, protein-packed, portable breakfast and the spices added great flavor. I’ve been heating two muffins up every morning, along with my bowl of cereal, that I eat as I run out the door.

Egg Muffins
yeild: ~11 Muffins

8 Eggs
1 C. Spinach, thinly sliced
1/3 C. Soymilk
1/2 C. Onions, diced
1/2 C. Red Peppers, diced
1/4 t. each of garlic powder, basil, thyme and chiliflakes

  1. Preheat oven 350°F and spray muffin tin with cooking spray
  2. Mix all the ingredients together in bowl
  3. Use 1/4 measuring cup to scoop mixture into muffin tin
  4. Bake for 25 minutes

I only had 8 eggs, but if you use 9 eggs you might get 12 muffins out of this recipe. You can also use egg whites or egg substitute. 1/4 cup of egg substitute is equal to 1 egg.

ba ba ba ba ba, I’m lovin’ it!

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An Ode to the Scuffin

Nov 15, 2010

Let me start off by saying that Angela at Oh She Glows is an inspiration. Every time I check her blog my ‘To Make’ list gets longer. Two of her recipes got checked off my list today – Carrot Cake Scuffins and Pumpkin Chia Spelt Scuffins. ‘What is a scuffin’, you ask…just take a look at the math:

muffin + cookie + scone = scuffin!!

Scuffin is the perfect word for these moist, heavenly breakfast treats. They are light, yet filling and contain all the fall flavors I was craving. I’m not going to lie, the word scuffin just makes me happy :) I made these last Friday and only have one loner left in the fridge. They are perfect with a cup of coffee which, by the way, I was actually able to enjoy as I read a magazine on my back porch Saturday morning without a complicated math problem to bring me down. Perfection.

Pumpkin Carrot Scuffins

Adapted Oh She Glows using a hybrid of Pumpkin Chia Spelt Scuffins and Healthy Carrot Cake Power Scuffins
Yield: 8 Scuffins

1 C. Whole Grain Spelt Flour
1/2 C. Oats (not instant)
1 t. Baking Powder
1.5 t. Pumpkin Pie Spice
1/4 t. Fine Grain Sea Salt
1/4 C. Raisins
2 T. EVOO
1/4 C. Agave Nectar
1/4 C. Apple Sauce
1 C. Grated Carrots (~ 2 large carrots)
3/4 C. Canned Pumpkin
1 Flax Egg (1 T. ground flax + 3 T. warm water, mixed)
1 t. Vanilla
Coconut for garnish

  1. Preheat oven to 350°F.
  2. In a small bowl, mix the flax egg and set aside.
  3. In a large sized bowl whisk together all of the dry ingredients.
  4. In a medium sized bowl mix together the wet ingredients (oil, agave, apple sauce, carrots, pumpkin, flax egg and vanilla).
  5. Add wet to dry and mix until just incorporated.
  6. Scoop mixture onto a baking sheet lined with parchment paper or greased with oil. Scoop out to form 8 scuffins. Wet hands and shape into a circle if desired. Sprinkle with coconut.
  7. Bake for 25 minutes.


Enjoy!!

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I’m counting down the days until thanksgiving break already. All my classes for next Wednesday have been cancelled but one. I will be packing up my laundry and heading on an exciting camping trip with the family. I do not think we will have a traditional Thanksgiving dinner, so am making up for it by attending a cooking class called, ‘Vegetarian Thanksgiving’ this Thursday. I’m uber excited. Meanwhile, the school projects, presentations and papers are becoming more numerous with each passing day because our senior design sponsors want progress updates.

I’m off to catch some zzz’s before I get too overwhelmed with my ‘To Do’ list. For sanity sake, I might even make time for coffee and a scuffin on the porch in the morning ;)

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