Farm share (Fall 2011): Week 1

I'm posting this a bit late -- I just received my week 4 share, but that just means I can make the fun last past the end of this brief fall season.

In the mid-summer I grew more and more interested in local food and CSA (community supported agriculture). I dubbed CSA "farm share" as a quick, easy way to explain the concept to my 4-year-old and other people unfamiliar with the term CSA. I was just in time to sign up for Potomac Vegetable Farm's fall program, which is 7 weeks long.

I had my first pick-up in late September. The bag contained a big bunch of kale, 2 beets, a bag of green beans, a bag of carrots, a small butternut squash, 4 mini-eggplants, and a clove of garlic. All that was a "mini" share.

With it, I made:

• Pasta w/ (farmers market) sausage & kale
• Coconut Curry Tofu (eggplant, kale)
• Roasted organic chicken thighs with roasted root veggies and squash
• Chickpea Meatball (with the farmers market sausage) Soup with kale
• "Sunny" pasta (with olive oil, sun-dried tomatoes, sunflower seeds, the clove of garlic, and the green beans)

Green Businesses: Moe's Southwest Grill

This is a new section. I recently started keeping track of local businesses that have something "green" about them. Usually it's the meat. So I thought I would briefly profile some of these businesses here.

Moe's Southwest Grill
Locations in many states: http://moes.findlocation.com/

My family has long loved Moe's. The staff welcomes you with a cheerful "Welcome to Moe's!" And it's the first restaurant I remember visiting with my older daughter and actually enjoying our in-restaurant experience. (That kid loves Mexican food.) The food is good: they have a salsa bar and give chips with every order. They have a nice variety of fillings for whatever you order.

When I went to Moe's this past weekend with my mom, I was pleased to find out that they've had a recent overhaul, offering a variety of "greener" and more sustainable ingredients. Typically I've enjoyed their chicken more than their beef, but since they switched to grass fed beef, I'll have to try it again some time. They also offer tofu, which is nice and unusual for chain restaurants, especially Mexican.

Here's a sampling of their updated "green" profile:

• Meat with no hormones, grass fed beef
  
• Organic tofu
  
• Sour crem without growth hormones (in the milk)
  

Read more at http://moes.com/mission/

Meatless Monday: Pasta Primavera

I love this recipe; it's one of my go-to dishes because of its versatility and simplicity. Plus it usually gets rave reviews from my family!

Pasta Primavera

Ingredients

• Any kind of pasta, typically I use a long, stringy variety like spaghetti or linguine
  
• Pasta sauce
  
• Garlic, chopped (1 t or to taste)
• Chopped, sliced or diced veggies, any ones you choose (I like zucchini, yellow squash, and bell peppers)
  

Directions

1. Boil the water for your pasta. Meanwhile, prep your veggies.
   
2. Boil the pasta, and start a pan for sauteeing with olive oil (or spray) and garlic.
   
3. Toss in your veggies after the garlic has been going about a minute.
   
4. Saute the veggies to taste and add your sauce. Simmer.
5. If you like, add the pasta to the sauce mix.
   
6. Top with grated/shredded cheese if you like. Serve with garlic bread/toast.
   

Meatless Monday: Coconut Curry Tofu

This is so good! The first time I made it I didn't have chili paste, and it was pretty good. So I got the chili paste and made it again--and it was fantastic!

Coconut Curry Tofu
source: allrecipes.com (KATHYCOLLINS)


Ingredients

• 2 bunches green onions
• 1 (14 ounce) can light coconut milk
• 1/4 cup soy sauce, divided
• 1/2 teaspoon brown sugar
• 1 1/2 teaspoons curry powder
• 1 teaspoon minced fresh ginger
• 2 teaspoons chile paste
• 1 pound firm tofu, cut into 3/4 inch cubes
• 4 roma (plum) tomatoes, chopped
• 1 yellow bell pepper, thinly sliced
• 4 ounces fresh mushrooms, chopped
• 1/4 cup chopped fresh basil
• 4 cups chopped bok choy
• salt to taste

Directions

1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

Alterations: I have used green onion and red onion, depending on what I have, and only as much as I see fit (I don't like too much onion). With the chili paste, I only used 1 tsp. I think 2 would be pretty spicy. I also vary the vegetables based on what I have -- this time I made it with mushrooms, eggplant, and carrots. Also I used kale instead of bok choy (note: kale needs more time to cook). It works well with any ingredients really. I usually serve it with Asian noodles (Japanese or Thai). But it would be good on rice, too.

Meatless Monday: Halloween Enchiladas

It's a little early, but my kid is already running around talking about Halloween. I can't blame her, it's such a fun holiday. Culinarily it lends itself well to 2 awesome ingredients: black beans and sweet potatoes. Which leads us to this week's recipe. This was made last night by some friends of ours for their baby's 1st birthday. Delish! I can't to make them at home.

Black Bean and Sweet Potato Enchiladas
source: www.care2.com

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 large garlic clove, minced
• 1 small chile, seeded and minced
• One 15-ounce can black beans, drained and rinsed
• One 14.5-ounce can diced tomatoes, drained
• 1 tablespoon chili powder
• salt and freshly ground black pepper to taste
• 2 cups salsa
• 8 large flour tortillas
• 1/4 cup finely chopped red onion

Directions

1. Preheat oven to 400 F. Put the sweet potatoes on a lightly oiled baking sheet in a single layer and roast for 20 minutes, turning once, until they’re tender. Remove from oven and set aside.
2. Turn oven down to 350 F. Heat the oil in a large skillet over medium heat. Add garlic and chile and cook about 30 seconds, stirring constantly, until fragrant. Add beans, tomatoes, chili powder, and salt and pepper to taste. Add cooked sweet potatoes and simmer mixture 5 minutes. Set aside.
3. Spread a thin layer of salsa on the bottom of a lightly oiled 9 x 13-inch baking dish and set aside.
4. Place a tortilla on a flat work surface, spoon a portion of the sweet potato mixture down the center of it and roll it up. Place the filled enchilada in the baking dish with the seam side down. Repeat with remaining tortillas and sweet potato mixture. If there’s any filling left over, spoon it on top of the enchiladas, then top with remaining salsa and sprinkle with red onion.
5. Cover and bake until casserole is hot and bubbly, about 20 minutes. Serve immediately.

Serves 8.

My hosts made some changes, including smothering the enchiladas with cheese.

Read more.

Meatless Monday: Tomato & Pepper Lasagna

Tomato & Pepper Lasagna
source: E-mealz

This dish was a big hit! My 4-year-old even loved it. I enjoyed making it because I got to experiment with tofu ricotta and roasting my own red peppers (see links below).

Ingredients

• 24 oz jar tomato & basil marinara sauce
• 1 c diced tomatoes w/basil, garlic & oregano, drained
• 1 c part skim ricotta cheese
• 1 c shredded part skim mozzarella cheese
• 1 c shredded Parmesan cheese
• ¼ t salt
• ¼ t pepper
• ¼ t dried oregano
• 6 dry lasagna noodles, uncooked
• ½ c roasted red peppers, cut into thin strips

Directions

1. Combine marinara sauce & tomatoes in a large bowl. In another large bowl combine all cheeses & seasonings.
   
2. In a sprayed 11 x 7 baking dish layer in this order:
   1 c marinara sauce, 2 noodles, 1 c cheese mix, ½ c pepper strips,
   2 noodles, remaining cheese mixture, 1 c marinara,
   2 noodles, remaining marinara sauce.
   
3. Cover loosely with foil; bake 50 min @ 350; remove foil last 10 min of baking.

Serving Size: 6 servings

Here are my wacky variations and suggestions:

1. Make it 3 noodles wide. (You probably need 2 c of ricotta to pull this off.)
   
2. Use tofu ricotta, yummy!
   
3. Make your own roasted red peppers. I think 2-3 peppers are needed, I had 1 and it wasn't enough.

Soap Box: My thoughts on the Ground Turkey recall

In case you missed it (and I hear mainstream media didn't make much noise about it), there was a massive (millions of lbs.) ground turkey recall earlier this month. It impacted 31 states, sickened over 100 people, and killed at least 1!

Read about it at Food Safety News, but key quotes follow:

Quotes:

Last week, agricultural giant Cargill responded to the (Salmonella) outbreak by recalling 36 million pounds of ground turkey--the largest Class I U.S. Department of Agriculture recall to date.(all italics, my emphasis)

Both of the "closely related" PFGE patterns of Salmonella Heidelberg linked to the outbreak were found in ground turkey samples taken from an Ohio patient's home and retail samples of ground turkey collected as part of routine surveillance through the National Antimicrobial Resistance Monitoring System (NARMS), according to CDC. NARMS is a joint project of FDA, CDC, and USDA to measure trends in drug resistance.

Federal food safety officials have come under fire for the lag time between when NARMS first detected the strain of Salmonella Heidelberg and when authorities took action. The surveillance system logged four retail positives, all linked to Cargill's Arkansas facility, between March and June. The positives led foodborne illness investigators to suspect a link between the plant and slowly-unfolding the outbreak, but officials say epidemiological evidence did not support the hypothesis until the end of July.

(Because public health and safety shouldn’t be rushed into!)

The USDA's Food Safety and Inspection Service issued a public health alert July 29 and Cargill's multi-million pound recall on August 1. Cargill was not alerted to the NARMs positives until July 29.

My comments: Several things bother me about this outbreak of food-borne illness:

1. The USDA's hesitance to act based on the NARMS's findings--Four months before informing Cargill and the consumer market. Outrageous!
   
2. That also raises the question, why wasn’t Cargill notified of the contaminants? Due to the Government's inaction, Cargill didn’t even have the option of a voluntary recall before the outbreak became so widespread ("epidemiological evidence" means the Government had to wait until more people got sick). A voluntary recall in February could have saved lives and protected public health. Then again, maybe that plausible deniability is exactly what Cargill wants. I like to hope there are a few individuals in the management of these massive food companies that would take action given the information they needed. But the stories of corruption make you wonder.
   
3. Also, that the Salmonella outbreak was discovered, not by food inspectors, but by a CDC group designated to track drug resistance. What!? The contamination was not even discovered by one of the U.S.'s two food safety related agencies: USDA and FDA. This is just more blatant evidence that industry cannot be trusted to regulate itself and the Government must find a way to inspect their operations to protect public health and wellness.
   

The problem lies not just with Government and Industry, but also with us, the consumers. It is my hope that public health will continue to be one of the top priorities on everyone's agenda. We eat every single day. We generally all eat from the same food supply. So, it is a majorly important issue.

Here is an interesting article on what could be done by the Government to help prevent future outbreaks:
http://www.foodsafetynews.com/2011/08/groups-call-on-usda-to-declare-resistant-salmonella/

Originally posted 8/31/11..re-posted 9/12/11

(Audio)Book Review: The Veganist

Author: Kathy Freston
Website: http://www.kathyfreston.com/kathy_freston_intro_to_veganist.html

I found this book to be very interesting and chock full of information. The format was a little off-putting at first because the author chose to make each chapter focus on a "promise" about vegan eating. I didn't like the sound of the word "promise". It felt a tad bit pious and infomercial-y to me. The subject of health and nutrition is largely personal, even though the general populace's choices have a major environmental impact. But it's mostly a matter of poor word choice; it didn't take away from the wealth of information presented.

I really liked Freston's attitude toward her vegan lifestyle. She didn't present it as an all-or-nothing proposition -- hence the term "veganist" instead of vegan. It's a matter of, as she puts it, "leaning into" a vegan-ish lifestyle and making healthy, well-informed choices about what goes into your body and the effect those choices have on the world around us.

She gives some basic nutrition information and loads of medical and environmental data as well. Some of her book is autobiographical, but much of it is comprised of facts from various studies and research, as well as interviews with experts and personal anecdotes from people who have adopted a "veganist" attitude for myriad reasons. These testimonies are especially good because you might relate to one of these stories more than Freston's, or they might simply remind you of someone you know.

Disclaimer: Some of the information is disturbing and graphic, so this book, much like Skinny Bitch, isn't for the feint of heart. Like the latter, Freston also gives sample menus and product recommendations. All in all, I liked The Veganist fairly well--it presents lots of information in a more laid back and friendly manner than Skinny B. did. So it's a good alternative for similar (though not identical) information if you don't care for the in-your-face attitude of the Skinny B. gals. I, myself, expect to re-read both books in the future.

Meatless Monday: Bean and Rice Burritos

I know this recipe sounds really boring, but it was surprisingly yummy! It was also the first time I made beans from scratch. (More on that in a later post.)

Bean and Rice Burritos
(source: e-mealz, vegetarian menu)

Ingredients

• 2 c brown rice, cooked
• 1 med green pepper, diced
• 1/2 c diced onion
• 1 T minced garlic)
• 1 T chili powder
• 1 t cumin
• 1/8⅛ t crushed red pepper flakes
• 1 can black beans, drained
• 8 flour tortillas, warmed
• 1 c salsa
• 4 oz shredded mozzarella cheese

Directions

1. Cook rice as directed.
2. In a large skillet heat 1 T oil & sauté green pepper, onion & garlic.
   
3. Stir in chili powder, cumin & pepper flakes.
   
4. Add beans and rice; cook and stir for 4-6 min.
5. Spoon about ½ c bean mixture onto tortillas; top with 2 T salsa. Fold 1 side and ends over filling and roll up.
6. Serve w/ cheese and sour cream if desired.

Notes: Mixing the spices with the vegetables is particularly delicious. I recommend this start for any beans and rice recipe. Also, I used pinto beans instead of black beans, just for added variety. (All of which ought to include green pepper or some other fresh vegetable for superior taste and nutrition.)

Serves 6, suggested side dish: green salad with fresh fruit salsa

Update to Calcium 101:

Updated information:

Here is a good article from the Physicians Committee for Responsible Medicine (PCRM) about building strong bone (without dairy): Parents' Guide to Building Better Bones

Original Post: Nutrition 101: Calcium

Meatless Monday: Loaded Veggie Pizza

Loaded Veggie Pizza
source: E-mealz

Ingredients

• 1 can Pillsbury thin crust pizza dough
• 1 c sliced mushrooms
• 1 zucchini, thinly sliced
• 1 green bell pepper, seeded & thinly sliced
• 1 t minced garlic
• ¾ c pizza sauce
• ¾ c shredded part skim mozzarella cheese

Directions

1. In a large sprayed skillet, sauté mushrooms, zucchini, bell pepper, & garlic until tender, about 5 min.
2. On a large sprayed baking sheet, spread dough out to form pizza crust.
3. Spread pizza sauce over dough; top with veggies.
4. Sprinkle with cheese. Bake 20 min @ 375.

Serving Size: 6 servings

Nutrition 101: Calcium

A side effect of my reading lately has been learning more about nutrition and how the food industry's practices affect our access to quality nutrition. Then I read an awesome article in the August 2011 issue of Wegmans Nature's Marketplace, a free magazine about whole and healthy foods. It is found in the natural foods section at my store and I highly recommend it. Anyway, this particular article was about ensuring you are getting the right balance of vitamins and minerals in your diet.

Since I will be using this article to inspire my Nutrition 101 series, here is the full reference:

"Strive for balance: How vitamins can help" by Rich Wallace. Wegmans Nature's Marketplace, August 2011, p. 14-15.

Without further ado, here is our first topic...

CALCIUM

What is it/What does it do? Calcium is a mineral that plays a vital role in building strong bones and teeth; it also contributes to healthy gums.
Want it to work better? Make sure you also get Vitamin D and magnesium. (Profiles of those to be linked later when I write them up)
How much do you need? It varies; here is a good table from the NIH. Women my age need 1,000 mg/day and no more than 2,500 mg/day.
What happens if you don't get enough? Calcium deficiency can increase the risk of osteoporosis and colon cancer.
What happens if you overdose? Excessive intake of calcium can increase the risk of prostate cancer and possibly ovarian cancer.

Note about dairy: Please note that dairy products are often high in saturated fat as well as retinol (vitamin A), which at high levels can actually weaken bones. This is just one of many reasons vegan diets don't include dairy, for more information on the potential negative effects of dairy products, click here.

Concerned about osteoporosis? It is essential that you get adequate exercise to decrease your risk, in addition to a healthy diet including calcium (as well as magnesium and Vitamin D).

How do you get it?

This section is special, as it is for my own reference as well, I'll be separating the categories into "S.A.D." (Standard American Diet) and Vegan. The first thing my mom asked about when I mentioned wanting to lean toward a vegan diet was how my kids and I would get enough calcium. Here is some information useful in answering that question, as well as S.A.D. people. (I swear I did not make up that abbreviation!) Calcium content varies by brand and item, so consult the nutrition label (paying attention to serving size) for details.

Standard sources of Calcium	Vegan sources of Calcium
Milk Yogurt Cheese Sardines Salmon Cottage cheese Calcium-fortified juices, all Calcium-fortified cereal, all Instant breakfast beverages Frozen yogurt Ice cream Sour cream Cream cheese	Calcium-fortified juices Tofu (especially those calcium-fortified) Calcium-fortified cereal, dairy free Turnip greens Kale Soy milk (especially those calcium-fortified) Chinese cabbage/Bok choy Tortillas, corn and flour Bread Broccoli Blackstrap molasses (very high) Collard greens Soy yogurt Tempeh Soybeans Okra Mustard greens Tahini Almonds/Almond butter

Note that while they contain lots of calcium, spinach, rhubarb, chard, and beet greens contain something called "oxalic acid", which binds with calcium and reduces absorption. See the other greens on this list for better sources of calcium.

Other sources used in this article:
Harvard School of Public Health
National Institutes of Health, Office of Dietary Supplements

Here is a good article from the Physicians Committee for Responsible Medicine (PCRM) about building strong bone (without dairy): Parents' Guide to Building Better Bones

Meatless Monday: Mexican-Style Brown Rice Casserole

Last week, I began sharing my family's vegetarian recipes for "Meatless Monday." Did you know that taking on the challenge of a vegetarian day once a week decreases your meat consumption by 15%? Math is cool!

This week's recipe was a big hit among everybody: me, my hubby, my 4-year-old and the 11-month old, too!

Mexican-Style Brown Rice Casserole
source: Weight Watchers

Ingredients

• 4 cup(s) cooked brown rice
• 1 1/4 cup(s) salsa
• 1 tsp Ground Cumin Seed
• 15 oz canned refried beans
• 10 oz frozen corn kernels, thawed
• 4 oz canned green chili peppers, mild, diced
• 1 Tbsp chili powder
• 10 oz chopped frozen spinach, or collard greens, thawed and set to drain in a strainer over a bowl
• 3/4 cup(s) low-fat shredded cheddar cheese, divided
• 2 Tbsp cilantro, fresh, chopped (optional; for garnish)

Directions

1. Preheat oven to 375 F. Coat a 2-quart rectangular, round or oval baking dish with cooking spray
2. In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
3. In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
4. Squeeze out any excess water from spinach or collard greens and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
5. Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes. Sprinkle with cilantro (if desired).

Note: I use an 9x9 glass pan and never have any drippage.

Serving Size: cut into 6 pieces and serve

(Audio)Book Review: Skinny Bitch

I often listen to audiobooks courtesy of my local library's online media offerings. It's great! My commute is so much more interesting now, even if it is short for my area (~20 min one way). Anyway, one of the books that inspired this new blog of mine, was Skinny Bitch-A No-Nonsense, Tough-Love Guide for Savvy Girls Who Want to Stop Eating Crap and Start Looking Fabulous!

First off, I hate the title. They explain it toward the end of the book, but I still think it's unfortunate that they chose that way to market their book. I'm sure it worked, but it's not something I'm proud to say I've read, simply because I feel awkward sharing the title. If that makes me a conservative ninny, so be it! LOL

As for the content, I found the scientific facts compelling, if a bit forcefully presented. At first I was caught up in every word they said. But, after my hubby's skepticism on the idea of making any radical changes, I was compelled to look up alternative viewpoints (which I will go into at a later date).

Sticking with the facts, the book clearly presents being vegan as a healthier lifestyle than that of the average American. There are many health risks associated with processed food and factory farmed food. Organic is certainly the best way to go, when possible. The USDA is corrupt and bothers with very little oversight on the food industry. I don't buy into the hotly-debated theory, which the book asserts, that humans aren't meant to digest meat. That doesn't really make sense to me from an evolutionary standpoint, but I can definitely see the appeal of a vegan diet to someone who is opposed to eating animal products and wants to be "skinny." Veganism, when done properly, i.e. with whole foods and little to no junk food, is proven to make you skinny. Your body won't be able to hold onto fat stores if you are denying it animal fat and probably exercising, hydrating, and possibly fasting, as the authors suggest.

Overall, I think the book contains a lot of good scientific and medical information (presumably references are available in the print copy), some typical vegan myths, compelling reasons for cruelty-free living, and great ideas for healthy recipes. (The authors give an entire months' worth of vegan meal ideas--breakfast, lunch, and dinner!) Additionally, they list lots of vegetarian (mostly vegan) products that they've eaten and loved.

So I'd say this book is a good resource for anyone interested in learning more about the vegan lifestyle and the corruption of the American food industry, provided you can get past the tone.

Television Will Rot Your Brain...And the Rest of You

Today I came upon the sudden realization that giving up traditional commercial-laden television viewing greatly contributed to my weight loss success.

I'll never forget October 18, 2007. For the first time in my adult (and teen) life, I saw a 1- in the first digit of my weight. I was so excited I took a picture! For years I attributed that 199.6 on the scale to Bit (my first baby). And while motherhood truly inspired and motivated me to finally reach my weight goals, I can't ignore other changes in my life that contributed to my success: regularly attending Weight Watchers meetings, regular exercise, and a drastic change in my relationship to television.

I distinctly remember it--exactly one month after our baby was born, we celebrated our anniversary by getting DVR from our cable company. I was thrilled and we immediately enjoyed watching what we want, when we wanted, and skipping commercials. It was so much easier than videotaping shows, and far superior, in my opinion, to surfing the channels for something watchable.

Shortly thereafter, we moved, but retained a DVR service. I also began exercising during our nightly watching, which I'm sure also aided my weight loss. A little over 11 months after my baby was born, I finally hit the big milestone--"ONEderland" (the internet term for weighing in at anything below 200 lbs). I was elated! It was such a big milestone and a great motivator.

Fast forward about 4 years...now we don't have any cable service. Just internet and phone. With 2 kids under 5, we don't have much time to watch TV as a couple, but when we do it's most often a DVD or on the Roku (Netflix streaming device). When I need a mental break, I often tune into a show on the computer via Hulu. With the ad blocker I have installed, I never see a traditional commercial at home unless I google one deliberately.

My kids have not been exposed to the advertising aimed at making them greedy, fat little consumers. Bit can operate the computer browser, DVD player, Roku player, and the portable DVD player, among other technology. She most often prefers watching kids shows on the Roku. Commercial-free.
When we do have access to a TV with traditional programming, if I can control it, we stick with Disney or PBS. Yes, Disney advertises, but not in the same way that, say, Nickelodeon or even Nick Jr. do. Sure, my kids may not know who all the popular cartoon characters are, but they probably know enough to be accepted by their peers because of the stuff we do let them watch.

I don't want to come across as a TV-nazi, but I definitely have some strong feelings on this issue personally. After all this time, I cringe at the volume and content of television (and now movie theater) commercials. I was a TV-junkie once...I had my own TV in my room as a kid. I watched it late into the night, to the point where I would be sleepy at school and had to talk to the school psychologist. I blamed my sleeplessness on nightmares, which did plague me, but clearly TV didn't help me get the rest I needed. If I wanted to spend the evening after dinner with my parents, I would go into their bedroom and lay on the bed with them while they watched whatever show they were interested in. Sometimes sitcoms, sometimes courtroom dramas, the occasional sci fi. I don't begrudge my past experiences with TV, they were choices after all, but I do feel strongly that my family now can benefit from reduced exposure to traditional media.

Some of the benefits of having no cable include:

• more time together as a family without distractions
  
• less begging for toys and unhealthy products; this is non-existent really, from the kids anyway ;-)
  
• a quieter, more peaceful home
  
• less clutter (less temptation to buy things)
  
• less weight gain (those commercials make junk food look SO appealing it's no wonder the average American can't resist)
  
• a lower cable company bill
  

Now, there are some drawbacks, too:

• having to say "No, I haven't seen that commercial..." in social settings
  
• being behind on shows that are posted to Hulu a week or more after they're aired
  
• not having access to certain shows/networks/programming
• new product exposure
  
• news and weather coverage
  

I'd say the last two points are (and some of the others) are fairly easy to remedy with internet access. I'm an advocate for "practical technology." I don't adopt the newest gadgets and gizmos just because they're there. I try to harness technology as a tool to make my life better and get me closer to my goals. That's why I love the internet, streaming, and wi fi technologies. In general, I find I have little need for cable/satellite systems and DVR. The "benefits" just aren't good enough for me to accept them into my everyday life, despite being staples of the average American.

I'm not trying to judge anyone or convince anyone. I just wanted to share this one change that I have realized has made a major impact on our lives. It took alot of convincing to get my hubby to agree to give up cable (or rather Spike and the History Channel), but even he is glad we did and doesn't miss it one bit.

Meatless Monday: Stuffed Green Peppers

Did you know you can improve your health and help the environment just by serving a vegetarian meal once a week? There is an initiative called "Meatless Monday" urging us to have at least one vegetarian dinner meal per week. Even EWG (Environmental Working Group) has gotten in on the act. I think it's a splendid idea, so I implemented this plan at my house officially last week. And each week I'll share a vegetarian recipe I have prepared and eaten to encourage you.

Stuffed Green Peppers
(without rice; source: www.e-mealz.com)

Ingredients

• 6 med sized green bell peppers
• 2 c salsa
• 3 c diced zucchini
• 15 oz can black beans, rinsed & drained
• ½ c shredded 2% sharp cheddar cheese
  

Directions

1. Remove tops, seeds, & ribs from peppers. (I like to chop up the remnants for use later in the week, or even to add to the stuffing mixture.)
2. Combine remaining ingredients in a bowl.
3. Spoon into peppers & bake covered at 350 for 30 mins.

Notes: The last time I cooked this, I did not cover the baking dish. Also, don't expect 2% cheese to melt in this dish.

Serving Size: 6 servings

Links:
"Official" Meatless Monday site
EWG's Meat-eaters Guide, Reducing your footprint tab