“The more that you read, the more things you will know. The more that you learn, the more places you’ll go” ~ Dr. Seuss, I Can Read With My Eyes Shut
Photo Credit: Tumblr.com – Sparkle Wallpapers
In my spare time this week .. you’ll find me in my office with a hot cup of tea .. the puppies at my feet .. and school books spread across my desk.
For those new to The Veggies .. I’ve taken up the study of Holistic Nutrition .. and it’s turned into one of the most fascinating things I’ve ever done. My latest class? Diet Evaluation and Planning .. an in-depth study for determining someone’s unique nutrient needs .. from a holistic point of view.
My goodness .. it’s been great
Every class ends in exactly the same way. An oral conference with our major professor .. who quizzes us to make sure we know our stuff(!) It used to be that I’d have lots of butterflies beforehand .. although now it’s something I really look forward to
It’s not everyday that one gets to talk health and nutrition with a pretty cool Naturopathic doctor. I always have my own list of questions .. things I’ve been thinking about .. or articles I’ve read. I think I pick her brain just as much as she picks mine
Photo Credit: Imgtrendy.com
Since I started my studies .. I’ve built up quite a collection of books.
My favorites have shaped the way I look at everything from eating well .. clean living .. healing .. to the mind-body connection.
While I’ve learned quite a bit from every one of the authors .. there’s one thing this diverse collection has re-inforced. Not all the philosophies .. diets .. and protocols mentioned in their pages are for everyone.
Not everyone needs to go gluten-free .. be 100% Paleo .. or drink draw milk .. but some do(!). There are healthy lifestyles of many shapes and sizes .. and so many ways to get things right
I thought it might be fun today to share a list of favorites. Those I reach for again and again. They run the gamut from fringe to front and center .. and there’s something for everyone. If you’re truly just beginning .. Eat to Live or Nourishing Traditions .. would both be excellent places to start
What are some of the wellness books you’re reading and loving these days? Any essentials I may have missed?
I’d love to hear
Eat to Live by Joel Fuhrman, M.D.
Eat Pretty by Jolene Hart
Clean Gut by Alejandro Junger, M.D
Body Ecology Diet by Donna Gates
Energy Medicine by Donna Eden
No More Dirty Looks by Siobhan O'Connor & Alexandra Spunt
Digestive Wellness by Elizabeth Lipski
Your Body's Many Cries for Water by F. Batmanghelidj, M.D.
Prescription for Nutritional Healing by Phyllis A. Balch
Nutritional Sciences by Michelle McGuire | Kathy A. Beerman
Nourishing Traditions by Sally Fallon
The Encyclopedia of Natural Medicine by Michael T. Murray & Joseph Pizzorno
The Web That Has No Weaver by Ted Kaptchuk
The China Study by T. Colin Campbell
Omnivore's Dilemma by Michael Pollan
Animal, Vegetable Miracle by Barbara Kingsolver
The Yoga of Eating by Charles Eisenstein
Encyclopedia of Herbal Medicine by Andrew Chevallier
Healing with Whole Foods by Paul Pitchford
Sugar Blues by William Dufty
In Defense of Food by Michael Pollan
Herbal Recipes for Vibrant Health by Rosemary Gladstar
The pH Miracle by Robert O. Young & Shelly Redord Young
Crazy, Sexy Diet by Kris Carr
Last week we celebrated our anniversary with lunch in an out-of-the-way booth .. at one of our favorite restaurants. The special of the day? A meatloaf omelet with mushrooms and white cheddar cheese
I’ve been craving it ever since
My love for meatloaf began as a kid growing up on our family farm. While I’m sure it was wonderful hot out of the pan .. what I remember most was the left-overs .. sandwiched between white bread .. with a healthy amount of mayo .. and extra ketchup .. just for good measure
Hands down one of the best lunches I’ve ever had
This week I made my own. A simple recipe really .. one that produces a flavorful loaf. No bells and whistles .. just a plain ‘ol meatloaf. One that .. in my option .. is comfort food at its finest.
If you’re like me and grew up with a meatloaf-making mother .. this one will remind you of hers. It has everything you love .. with none of the distractions.
A combination of ground beef and pork works well .. as does all beef (you’ll want 80-85%). Chop and sauté the veggies .. mix with the meat and bread crumbs. Shape it into a loaf .. cover with ketchup and bake
Enjoy!
xoxo
ps: Some great tips from The Kitchen: 5 common mistakes to avoid when making meatloaf .. here
~ Adapted from Ina Garten .. here
Meat Loaf
Print
Prep time
25 mins
Cook time
1 hour 15 mins
Total time
1 hour 40 mins
Author: Sexy Veggie
Serves: 12 Servings
Ingredients
1 Tbsp olive oil
1 onion, chopped
1 green pepper, chopped
¼ cup chopped carrot
¼ cup chopped celery
1 Tbsp chopped fresh thyme leaves
2 tsp fine grain sea salt
1 tsp freshly ground black pepper
3 Tbsp Worcestershire sauce
⅓ cup beef broth (or chicken broth)
1½ Tbsp tomato paste
2½ pounds ground chuck (80-85 % lean .. or a blend of 1¼ lb each ground chuck and ground pork is great as well)
½ cup bread crumbs (regular or gluten-free)
2 extra-large eggs, beaten
1 cup ketchup
Instructions
Pre-heat the oven to 350 degrees F.
Heat the olive oil in a medium saute pan. Add the onions, green pepper, carrots, celery, thyme, salt, and pepper.
Cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown.
Remove from the heat and allow to cool slightly
Off the heat, add the Worcestershire sauce, stock, and tomato paste.
In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. (Note: it's best to use a light had when mixing, or your meat loaf will be dense)
Shape the mixture into a rectangular loaf pan and place it on a sheet pan covered with parchment paper.
Spread the ketchup evenly over the top.
Bake for 1 to 1¼ hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.)
Let stand 10 minutes before serving
Serve hot.
Notes
Nutritional Data by %
% Protein: 24
% Carbs: 9
% Fat: 3
Nutrition Information
Serving size: 1/12 Total Recipe Calories: 315 Fat: 21.36 Carbohydrates: 7.68 Sugar: 2.96 Protein: 19.15
3.3.3077
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