Pizza Mania!

Pizza is one of our favorite dishes, but it is difficult to have pizza when one person has an intolerance to dairy and two are not able to eat gluten.  Tonight, I will share with you our favorite pizza recipe adapted from Food Babe's recipe http://foodbabe.com/tag/pizza-is-a-vegetable/  This is a quick, easy, gluten free, and clean recipe.  I even make Owen's with goat cheese or without any cheese for a dairy free version.  Get ready to have pizza mania again...finally, a healthy pizza!

Main Ingredients:
Ezekiel Brown Rice Tortillas (Food Babe use their whole wheat tortillas, I tried them and I like the texture of the Rice Tortillas much better) - they are with the refrigerated bread
Pasta or Pizza Sauce (I use homemade because it does not have added sugar or other ingredients)
Toppings of choice


Our typical toppings include mushrooms, broccoli, red/orange/yellow bell pepper, and cheese (organic dairy or goat cheese)

Other options include:
Nitrate/nitrite free ham, sausage, pepperoni
Vegetables of your choice: onion, spinach, tomatoes, kale...etc.
Olives (check your ingredients)
Jalapenos (check ingredients)
The list goes on

I am a stickler for 'traditional' pizza toppings, I usually don't like chicken or bar-b-que, but I promise the broccoli on pizza is very tasty.

 Tonight we had homemade sauce, broccoli, mushrooms, delicious sausage (Farmer's Market), and cheese











The process

1. Preheat oven to 45o
2. Place the tortillas in the oven (directly onto the racks) until they start to turn brown (3-5 minutes depending of if they were defrosted or frozen.  You should be able to take them out of the oven with tongs without them bending.
3. Chop veggies and/or meat while the tortillas are browning
4. Take the tortillas out of the oven and spoon 3-4 tbs of sauce on them.  *Do not put cold sauce on the tortillas or they will crack - I promise!
5. Put selected toppings on the pizza.
6. Place back in oven, directly on the racks, for 7-10 minutes (until the cheese is melted the way you like)
7. Remove from oven with a spatula.  Some pizzas will come out easily and others may be a little more difficult, I slide these onto a plate so they don't fall into the oven (yes, that has happened to us before).

Garnish as you see fit.  I add cracked red pepper to mine as well as Nutritional Yeast as a replacement for parmesan.  Owen gets Nutritional Yeast and Matt enjoys salt, pepper, and occasionally Nutritional Yeast.  

On a cutting board, cut the pizzas into quarters or eighths using a pizza cutter or knife, and transition to plates.  I usually eat one pizza as does Owen, my husband, however, can easily eat 2 in one sitting.  These pizzas are crispy and light; they do not leave you feeling bloated or stuffed.

Not sure what Nutritional Yeast is, check here http://blog.fatfreevegan.com/2011/10/what-the-heck-is-nutritional-yeast.html  We often use this as a replacement for cheese, especially parmesan.  We eat it on veggies, eggs, pizza, pasta, just about anything.

Here are the pictures of my pizzas in the making.  

Tortillas crisping in the oven
 (450 degrees for 3-5 minutes)

A tortilla that is golden brown and crisp

Our pizzas with toppings, plus one for lunch

Add cheese!

Back in the oven to melt the cheese
7-10 minutes

Finished product, with goat cheese

Finished product with sharp cheddar cheese

Served on a plate with Nutritional Yeast and cracked red pepper!

DELICIOUS!!

Zucchini Nachos

In an effort to clean up our diet just a little bit, it's pretty clean, I joined a clean eating challenge a friend hosted on Facebook.  After 37 days, I was hooked because the group was full of individuals all with the same goal, get healthy, and so much support it was unreal.  I partnered with another woman to create  our own clean eating challenge and tonight I made one of the recipes from the challenge groups, zucchini nachos.  I was hesitant to try these but post after post people were raving about how good they were.  Tonight I took the plunge and I'm so glad I did.  Below is the original recipe (one serving):

¼ cup black beans, 

2 Tbsp greek yogurt,

1 tbsp shredded cheese, 

2 tbsp salsa, 

¼ avocado chopped, 

¼ lb ground turkey, ground bison, or grass-fed beef sautéed with cumin, sea salt, and paprika

    Preheat oven to 450 degrees. Lightly mist one baking sheet with olive oil* spray.

    Slice one zucchini into 1/8"-1/4" thick rounds.

    Arrange evenly on baking sheet and lightly coat the tops with olive oil spray.

    Sprinkle on salt and pepper. Bake zucchini rounds until browned and crisp, about 25 to 30 minutes, flipping each over halfway through. Cooking times may vary (mine needed more time). Rotate the baking sheet, if needed.

    Cook ground turkey/bison in pan over medium high heat seasoned with cumin, sea salt, and paprika. Set aside.

     When the zucchini chips are ready, take them out and allow them to cool. While you wait, heat the beans.

    Use a spatula to scoop the zucchini chips up and over to your plate.

    Layer on the toppings.

    Put nachos back in the oven to melt the cheese.

    Enjoy!

*To make the olive oil spray:  Mix 1 part olive oil to 5 parts water in a spray bottle, put the top on, and spray.  Try to stay away from conventional oil cooking sprays as they can be full of chemicals and other processed ingredients.  OR you may use a mister (see picture)

I don't typically stick with recipes and it was the same for this one.  I did not use black beans, I used another Mexican bean and I cannot remember the name.  It started with a 'p' and they were mild and delicious.  We love black beans but they were on the bottom of my canning pile so I chose what was on top (convenience).  I omitted the greek yogurt and the meat so I doubled the amount of beans on the nachos.  I also added fresh lime juice and jalapeno.  I would have added cilantro but we didn't have any in the house.  When I built the nachos on the plates, I added a few (about 5-7) organic blue corn chips to help my son and husband transition to these new nachos.  I will add grass-fed beef from time to time, but tonight I wanted a vegetarian meal.  

I did not slice my zucchini evenly so some browned and some were still green or a little brown. I was worried that the brown ones would taste charred so I took them out and served them up. The brown ones were my favorite, not charred at all and provided a little crunch.  I will wait for them all to brown when I make these again.  This recipe makes one serving, I cut three zucchini for my family of three (two adults and one preschool child).  I'll cut two more zucchini when I make these again.  

These nachos were surprisingly delicious; I suggest you give them a try.  

Going into the oven

About 30 minutes in to roasting

The plate without the toppings, I promise the brown/black ones were the BEST!

With toppings

My son's plate with toppings.  He cannot have dairy so we put goat cheese on his.

Roasted Deliciousness

On any given night I have no idea what I'm going to cook for dinner until I get in the kitchen.  Today my husband sent a text with the word "Dinner".  He's a man of few words, at times, so I responded, "Yes, we will have dinner".  I knew he wanted to know what was for dinner and all I knew at that moment was that we would eat something for dinner.  He gave me a suggestion for protein and I figured out the rest.  Luckily, we have a variety of vegetables on hand most nights so it isn't too difficult for me to create something healthy for us.

Last weekend I picked up a bag of root vegetables from the local farmer's market and they became the side dish for dinner tonight.  

Tonight we had roasted root vegetables and they were DE-LISH.  Here's the scoop on what I made, but you can adapt based on your tastes and what you have on hand or what is in season.

1 large sweet  potato

1 bulb of fennel*, including the stems but not the leaves

several carrots (I used 7 small carrots)

3 parsnips

2 golden beets (peeled)

3-4 red beets (peeled)

2 small onions (or 1 medium onion)

Garlic to your liking (I used 4-5 bulbs

olive oil 

salt

pepper

fresh herbs (to your liking) - tonight I used fresh thyme

1. Wash the vegetables and preheat your oven to 425
2. Peel the beets with a vegetable peeler (you may peel the carrots, parsnips, and sweet potato as well but we don't)
3. Chop the vegetables so that they are about the same size and thickness (about .5 to 1 inch)
4. Put the vegetables on a cookie sheet and add 2-3 tablespoons of olive oil (more or less depending on how many vegetables you use - make sure they are evenly coated)
5. Season with salt, pepper, and fresh herbs to taste
6. Mix everything together on the pan with your hands, coating all ingredients with oil
7. Roast in the oven for 30-45 minutes depending on how you like them; using a spoon to stir and spread them every 15 minutes

*I typically do not like the flavor of fennel, but if you have not tried it roasted, you are missing out!  

• Other options for veggies: kohlrabi (peel first), rutabaga, turnips, brussels sprouts, cauliflower, broccoli, butternut squash, acorn squash, pumpkin, potatoes 
• Other options for fresh herbs: rosemary, sage, bay leaves, parsley
• Other options for oil:  Coconut oil is another good oil you may use in this dish.  I don't use coconut oil when roasting vegetables because I like mine to have a little crunch (a.k.a. a little burned) and I have found that coconut oil makes the vegetables softer than I like.
• Sometimes I mix my oil in with a little dijon mustard for a different flavor.

We like spice at our house so from time to time my husband and I add a little crushed red pepper to our own serving of roasted vegetables.  I add goat cheese to my son's vegetables for an additional level of flavor.  

What vegetables are your favorite for roasting?  Herbs? 

Simple, Summer Pasta Recipe

Wow, it has been a while since I have posted, life this past year has been crazy to say the least.  We are still here, trying to make life as simple as possible for our little family.  We are still eating as clean as we feel is possible; there are times we eat  out or order gluten free pizza but 90% of the time our meals are clean.  We continue buying our food from the Farmer's Market and have tried new vegetables and meat, some to our liking and others not so much (wild hog sausage is not for us).  We are canning more and more with our new pressure canner and pressure cooker (I LOVE my pressure cooker).  It is a treat to have home canned beans, broth, jalapenos, and sauces at home.

Tonight I'm going to share a favorite recipe with you all that I hope you try.  It's a perfect clean recipe for a warm summer night.  Feel free to adapt it to fit your needs, I don't think I have made it the same way more than twice.

Simple Pasta and Veggies

Basic Ingredients:
A bag of pasta (we use rice pasta with rice and water as the only ingredients - use the kind of pasta you like but to make it clean, use pasta with limited, whole food ingredients)
A tub of Cherry tomatoes (cut into halves or fourths)
1 small onion
3 bulbs of garlic (more to your liking)
1-2 tbs fresh herbs (I used chopped basil and thyme)
1/2 cup broth (or the water you used to cook your pasta)
Chopped broccoli (to your liking, probably about 1 to 2 cups)
1/2 cup sliced black olives (or more if you like olives)
1/4 to 1/2 cup Roasted pine nuts or slivered almonds
Raw, organic cheese if desired

We add more veggies depending on what we get in our box at the Farmer's Market.  The last time I made it we had asparagus, mushrooms, bell pepper, and spinach.  Just chop the vegetables to your liking and add it to the mix.  The picture below is of all of our chopped vegetables.

1. Cook the pasta according to the package
2. Sauté all of the vegetables except the tomatoes and olives in a tbs or 2 of olive oil depending on how many vegetables you use. The length of time will depend on how crunchy you like your vegetables.  I put the onion in first and then the vegetables that take longer to cook go in, followed by the garlic, and the remaining vegetables.  I like my sautéed vegetables crunchy so I don't sauté more than 10-15 minutes depending on the amount of vegetables I have.
3. Add the tomatoes and black olives and sauté for an additional 2-3 minutes.  
4. Drain the pasta and add to the dish with half of the broth or water.  Stir for 2-3 more minutes and add more broth or water as needed.  
5. Add the pine nuts or almonds and you are finished.
6. We top ours off with a little nutritional yeast, salt, pepper, and Louisiana Hot Sauce. 
7. You may add cheese to yours at this point if you want.

Mmmmm

 It's simple, beautiful, and delicious.

I hope this becomes a favorite in your family as well!

Lentil and Cauliflower Rice Tacos

Not an original title for a post, but stay with me.  Our healthy living and eating journey has caused us to try food and food combinations we would not have in the past.  One huge change we have made in our diet is the amount of meat we eat.  We LOVE all-natural, local meat.  You name it, we eat it, but in small quantities.  We are eat real food on a budget and organic, all-natural meat stretches our budget so we substitute other protein sources for meat.  (STAY WITH ME)

The O'Tooles could live off of Mexican food...well O would need to have his Indian food fix, but you get the point.  Our family really enjoys the flavors in Mexican food, specifically lime, cheese, and cilantro.  Tacos are a weekly meal at our house.  However, we no longer eat beef or ground turkey tacos, we eat lentil tacos.  

This recipe is one I found on the internet and tweaked along the way.  My boys enjoy taco night just as much as they did when we had beef tacos, if not more.  I cannot remember the last time we had beef tacos, they are that good.  They both actually request lentil tacos now, I promise they are that good.

Plus, these tacos are economical and you probably have everything you need in your kitchen already, except lentils.  Don't be fooled by the length of the recipe, it's mostly spices.  Give them a try and let me know what you think.

Cooking Lentils

Ingredients

1 cup brown lentils

3 cups water (or 2 cups water and 1 cup broth - chicken or vegetable)

2 cloves garlic

Salt as needed

Directions

1.   Rinse and drain the lentils

2.   Place in medium saucepan with water or water/broth combination, garlic, and salt (if you like)

3.   Bring to a boil

4.   Reduce heat to low, cover and cook until tender (approximately 15-20 minutes)

5.   Remove from heat (do not worry about draining the lentils)

Lentil and Cauliflower Rice Tacos

Ingredients

              1 cup brown lentils, uncooked, or 3 cups cooked lentils

              3 cups water 

              2 cloves garlic, minced

              1 large head cauliflower

              1 large onion, chopped

              4 cloves garlic, minced

              2 tablespoons mild chili powder, divided

              1 teaspoon salt, or to taste

              1 Jar (or small can) tomato paste

              1/2 teaspoon cumin

              1/2 teaspoon smoked paprika

              1 teaspoon oregano

              1/4 to 1/2 teaspoon chipotle powder or cayenne pepper (to taste)

          Cilantro (to your liking)

              Generous grating black pepper

              Salt to taste

Suggested Toppings        

Cabbage (shredded to be used as a topping on your taco)

Avocado

Lime

       Cheese (we use Queso Fresco because of the limited ingredients – REAL food – and the saltiness of the cheese goes very well with this dish)

Salsa

Directions

1. Cauliflower “rice” 

Remove the leaves and bottom stem from 1 large head of cauliflower

Grate the cauliflower using either a box grater or the food processor to create rice-sized pieces.

To use the food processor, cut the cauliflower into quarters and then cut or break each quarter into pieces. Process one quarter at a time, pulsing on and off, until grated. Be careful not to over-process. 

2. Prepare the taco mixture

Heat a very large skillet over medium-high heat. We use cast iron so we rarely use oil, you may need to use olive oil or another oil of your choosing.  Please stay away from canola/vegetable oil as it is highly processed and contains GMOs

Add the onion and cook, stirring, until it begins to brown.

Add the cauliflower and garlic - saute for 3-4 minutes.

Add 1 tablespoon of chili powder and continue cooking until the cauliflower is tender, about 4 more minutes

Add lentils, their ‘broth’, and the jar of tomato paste to the skillet.

Add the remaining chili powder and all remaining seasonings including cilantro to your liking.  We use about ½ tablespoon of cilantro.

Cook on medium until heated through and flavors are combined.

Squeeze the juice of one to two limes on the mixture (we enjoy lime immensely, you may like less lime than we do)

Add salt to taste.

*Please adjust the spices to your tastes. 

3. Build your tacos

Corn tortillas (we use Food for Life Sprouted Corn Tortillas)

Avocado or guacamole to your liking

Lentil Taco mixture

Shredded Cabbage

Cheese (please try the Queso Fresco with this dish)

Salsa (we use homemade but look for a very simple, flavorful salsa)

Lime juice (we squeeze the juice of ½ of a lime on each taco)

Preparation time: 30 minute(s) | Cooking time: 35 minute(s)

Number of servings (yield): 7

This is the original recipe I adapted to fit our tastes http://blog.fatfreevegan.com/2013/04/lentil-and-cauliflower-rice-tacos.html

ENJOY!

Cyndi

"Cleaning" the Kitchen (part 1, follow-up)

I’m letting the little guy sleep in this morning and while I wait for him to wake, I thought I would give you all a quick follow-up from my post on spices yesterday.  Sometimes it’s easier for someone to give suggestions and that is what I’m going to do in this post.  I’ll tell you what we use for our spices and you can use this information to guide you in your quest to “clean” up your kitchen.

SALT:  We do not use typical iodized salt because  “Commonly purchased iodized salts, available at super markets or sitting on the table of your favorite restaurant, have synthetic chemicals added to them. These chemicals include everything from manufactured forms of sodium solo-co-aluminate, iodide, sodium bicarbonate, fluoride, anti-caking agents, toxic amounts of potassium iodide and aluminium derivatives. It may come as a shock, but most table salt is not only unhealthy, but can sometimes be toxic.

The natural forms of important iodine is lost when we manufacture salt. Without this natural iodine, the thyroid is severely harmed, leading to growth and metabolism issues. Because of this, the chemical-based salt industry began to add synthetic forms of iodine to their products.

Other salts add things such as processed white sugar and toxic MSG (mono-sodium-glutamate). And what about the color of table salt? Salt found in the natural world is not usually white. Table salt has been colored white with bleach. And where does this salt come from? Much of it is the actual flaky residue from oil digging. That is correct. Crude oil extract is one way we produce table salt” (Global Healing Center).  We use REAL SALT I buy this at our local grocery store and Whole Foods has it in bulk.  Check it out online at http://realsalt.com/

Here is a picture for those of you who are taking my word for it and need a visual.

TACO SEASONING: We use a recipe I found online for taco seasoning.  Easy and delicious

INGREDIENTS
1 Tbsp	chili powder
1 tsp	smoked paprika
1 tsp	cumin
1/4 tsp	cayenne pepper
1/2 tsp	oregano
1/2 tsp	salt
1/2 tsp (15 cranks)	fresh black pepper
1/2 tsp	corn starch (optional)

All-Natural Spice Blends/Brands

Frank’s Finest LLC – I have never seen these in stores, you may need to order online.

The Spice Hunter – These can be found at various grocery stores, we use a variety of these spices.

Morton & Bassett San Francisco - These can also be found at various grocery stores.

Mrs. Dash – I’m only talking about some of their “Seasoning Blends”, not the marinades or seasoning packets.  Be careful when choosing a Mrs. Dash product because some of them indicate they have “Natural Flavor”, modified food starch, sugar, vegetable oil (GMO and highly processed), etc. 

Stay away from: Hamburger Grilling Blend, Italian Medley Seasoning Blend,

Lemon Pepper Seasoning Blend, Onion & Herb Seasoning Blend, Steak Grilling Blend, Tomato Basil Garlic Seasoning Blend

Wellness Mama is a blog I follow on Facebook.  She has a post titled “14 Homemade Spice Blends”.  Here you will find recipes for Taco Seasoning, Curry Powder, Italian Seasoning, Rajin’ Cajun Seasoning, Ranch Dressing Mix, Lemon Pepper Seasoning, Seasoned Salt, Fajita Seasoning, French Onion Soup Mix, Chili Seasoning, Herbs de Provence, Caribbean Jerk, Chinese 5 Spice, and Pumpkin Pie seasoning.  She buys her ingredients from Mountain Rose Herbs.  Mountain Rose Herbs is a great place to buy herbs and spices in bulk, plus great customer service. 

I suggest you spend some time and money rebuilding your spice rack with more natural, healthy ingredients.  Once you have the staples on hand, you can easily whip up any mixture without added chemicals.  Plus, it is fun to experiment with flavors and adapt your mixes to fit your palate. 

I hope this helps!

Take care,

Cyndi

"Cleaning" the Kitchen (Part 1)

When my brothers and I visit our parents, we typically open the pantry door and stand there staring at all of their food.  We do this regardless of hunger, we just do it.  I haven't figured out if it is habit (all those teenage years when we were STARVING and there was NOTHING to eat) or if we are just curious.  When O and I visited my parents a few weeks ago, I found myself staring in their pantry for a completely different reason.  I wanted to see what kind of food they were eating.  You see, I care about my parents and I want them around for years to come so I care about what they eat.  I also care about what they feed O when he is visiting.  I've spoken with my mom several times about switching to whole foods and she always reminds me that they eat healthy but living in a very small town in west Texas it is difficult to find good food.  Standing in my mom's kitchen I took it upon myself to "clean" her kitchen and show her that even she can eat clean food.  I started with her spices.  

Spices?  Really?  

I started with spices because they are easy to replace and it is amazing what you will find if you just pay attention to the labels.  For example, my moms' favorite 'spice' is Season Salt (Seasoning Salt, Seasoned Salt, etc.).  I noticed she put it on some vegetables we had for lunch one day, I had not looked at the label yet, but knew I probably wouldn't like it.  Here are the ingredients found in one brand of Season Salt

Ingredients: Salt, Spices (including Chili Pepper, Black Pepper, Celery Seed, Nutmeg, and Coriander [Cilantro]), Onion, Paprika, Maltodextrin, Garlic, Silicon Dioxide (added to make free flowing) and Annatto (color).   I was good until we got to Maltodextrin.  Here is what I did and what I suggest to anyone who is learning about real food.

1. If you don’t know what an ingredient is, look it up.  It’s amazing how much information we have at our fingertips these days, you really should take advantage of technology.  Run a Google search or use Wikipedia. 

2. If you find an ingredient you prefer to keep out of your body, run another Google search to see if there are alternatives.  You may also find alternatives on Pinterest.  Usually there are homemade alternatives, but you may find another alternative that you can buy at the store. 

Let’s do this with the ingredients in Season Salt. 

1. I can’t readily tell you what MALTODEXTRIN is, so I want to look it up.  Wikipedia says maltodextrin is absorbed in the body as glucose (a simple sugar).  In the US it is typically made from corn (a GMO crop in the US).  It’s not terrible, but it is highly processed and acts like sugar when it enters the body.  Not something I am thrilled with.  What is SILICON DIOXIDE?  Well, according to Wikipedia “Silica is used primarily in the production of glass for windows, drinking glasses, beverage bottles, and many other uses. The majority of optical fibers for telecommunications are also made from silica. It is a primary raw material for many ceramics such as earthenware, stoneware, and porcelain”.  It also is a “common additive in the production of foods, where it is used primarily as a flow agent in powdered foods, or to absorb water in hygroscopic applications. It is the primary component of diatomaceous earth, which has many uses ranging from filtration to insect control. It is also the primary component of rice husk ash, which is used, for example, in filtration and cement manufacturing”.  No thank you!  I’ll say, “No” to my family eating Silicon Dioxide.   Finally, what is ANNATTO?  Annatto is a plant used as a ‘natural’ food coloring.  I choose not to eat food with annatto as an ingredient.  There has not been enough research on this ‘natural’ coloring and some resources suggest it may be a carcinogen.  

2. Find an alternative….click here for one of many homemade alternatives to packaged season salt.  I made this for my mom and she said she liked it even better.

What about Lemon Pepper?  Just thinking about it one would assume it is lemon and pepper, but here are the ingredients from McCormick’s Lemon & Pepper Seasoning.  SALT, SPICES (INCLUDING BLACK PEPPER), CITRUS ACID, ONION, SUGAR, GARLIC, CALCIUM STEARATE, CALCIUM SILICATE, AND SILICON DIOXIDE (ANTICAKING AGENTS), AND EXTRACTIVES OF LEMON AND TURMERIC.

1. Let’s look up calcium stearate.  According to Wikipedia, applications for Calcium Stearate include: Calcium stearate is used as a flow agent in powders including some foods (such as Smarties), a surface conditioner in hard candies such as Sprees, a waterproofing agent for fabrics, a lubricant in pencils and crayons.  The concrete industry uses calcium stearate for efflorescence control of cementitious products used in the production of concrete masonry units i.e. paver and block, as well as waterproofing.  In paper production, calcium stearate is used as a lubricant to provide good gloss, preventing dusting and fold cracking in paper and paperboard making. In plastics, it can act as an acid scavenger or neutralizer at concentrations up to 1000ppm, a lubricant and a release agent. It may be used in plastic colorant concentrates to improve pigment wetting. In rigid PVC, it can accelerate fusion, improve flow, and reduce die swell. Applications in the personal care and pharmaceutical industry include tablet mold release, anti-tack agent, and gelling agent. Calcium stearate is a component in some types of defoamers.  Ummm, no thank you!  Let’s look at calcium silicate.  According to Wikipedia, “Calcium silicate is commonly used as a safe alternative to asbestos for high temperature insulation materials. Industrial grade piping and equipment insulation is often fabricated from calcium silicate.   One of the most successful materials in fireproofing in Europe is calcium silicate”.  Again, no thank you! 

2. I found an alternative to McCormick’s Lemon & Pepper Seasoning.  This recipe may be a little time consuming, but it looks delicious.  Yumm…

Can you believe what is put in our spices?  Makes you wonder what else we are eating, doesn’t it?  When you are going through your spices, look at all of them.  We had to throw out chili powder, cinnamon, and other spices at my mom’s house.  She and my dad were shocked, but love the alternatives we found just the same, if not more.

Stay tuned for Parts 2 and 3 of “Cleaning” the Kitchen.  I’ll explore my mother’s refrigerator and pantry.  Until then, happy clean eating!  

If you have questions, don't hesitate to ask.

Take care,

Cyndi