IBS Flares and other gut issues

First– what is IBS? IBS stands for Irritable Bowel Syndrome. The main symptoms are–gas, bloating, cramping, diarrhea, and constipation (sometimes all in the same day). IBS should not be confused with IBD (Irritable Bowel Disease). IBS affects the large intestine. The large intestine is responsible for absorbing water from the remaining undigestible food and moving it along out of the body in the form of waste material.

2nd –is there a cure? No. But there are many different therapies/strategies to help you manage it. #1, in my opinion, is learning how to manage stress, changing your diet, and managing your symptoms with OTC remedies and dietary supplements.

My first experience with what I now know as IBS was in high school during puberty. My symptoms in one day would range from bad stomach cramps to gas, to diarrhea, and end with constipation. My diet growing up was a combination of bland, low nutrition food, food I wouldn’t eat, or food not purchased due to extreme poverty. I was diagnosed with malnutrition at age 8.  In the 1970s with a garden, the only vegetables we had on the table were— green beans, carrots, and corn regularly. Most suppers consisted of rice mush–rice, milk, and cinnamon, or 1/2 c casserole plopped on our plate, soup or/and sandwich. I was always too tired for breakfast so maybe I ate a few bites of oatmeal? School lunch was way too many things that we’d never eaten at home and I was too scared to try–like tuna salad, grilled cheese, noodle dishes, Salisbury steak and so much more. I was diagnosed with malnutrition again at 18. I weighed 100# and was suffering from several vitamin deficiencies.  By the time I was 21 I had developed very bad eating habits, and most days survived on caffeine and cigarettes.  Truthfully, because good food wasn’t introduced when I was growing up, I really didn’t miss good food. I had absolutely no idea what good food looked like. Nevermind knowing how to prepare it had I been able to afford it. I started working in healthcare and when I got hungry I would just order a cafeteria meal which was usually pretty low in nutrition and call it a day. Things stayed that way until I was in my thirties. In between those years, I also developed a relationship with beer and had a steady diet of that for about four years.  When I was 31 I was diagnosed with malnutrition and an iron deficiency.

All this while I suffered from IBS and I also began to notice there were a lot of foods I couldn’t eat. I wasn’t able to tolerate onions, garlic, beets, dried milk, milk, whey, soy, certain proteins, and other things. By 2004, now 40, I had quit drinking and smoking and was ready to take care of myself. I started by looking into the world of organic. I read a lot of books about the food revolution starting with The Art of Simple Food by Alice Waters. I also started traveling to Farmer’s Markets and eliminating things in my diet that were not healthy.  I started with processed food–so everything in boxes was out except the occasional cookie or chip. I moved on to frozen food and eliminated frozen dinners, pizzas, vegetables, even ice cream.  For a number of years, I had gone on and off fast food because MOST fast food really increased my IBS symptoms.  I then started buying organic milk, butter, eggs, and meat. Our veggies came from local farmers and our fruit in season from the supermarket/ orchards–local when possible.

Sometime around 2011, I began to have serious problems with wheat. Wheat bran, gluten, germ, and flour. Many people have issues with wheat and many many people do not. There are those that will say it’s all in our heads, but I assure you that it is not. Actually, it is all in our guts.  For simplicity sake,  I will discuss types of wheat–hybridized and unhybridized. Wheat started being hybridized between 1940 and 1960 to increase production and also for pest resistance. It would take me days to properly include all the information there is about wheat hybridization and what it is, what has been done, and how it affects all of us–instead I will include some of the information and provide some very interesting and helpful links.

There were many techniques used to hybridize wheat- from repetitive backcrossing to crossing with other grass species to using proprietary herbicide Beyond, to using toxic chemicals, gamma, and x-ray radiation. In the end, the wheat that was left was no longer the wheat that had always been a part of our food chain for many many years. What we now eat is essentially radiated, chemically toxic wheat– known as Clearfield wheat. Not every wheat available for commercial use is Clearfield, but unfortunately more and more become available every day. Today’s wheat is milled to remove the outer layers of wheat bran and wheat germ leaving us with the white colored “wheat flour” we are familiar with.  Source

What is then left in what we know as wheat is chock full of gluten? Now can some people tolerate this–yes I think they do. Though,  I’m not sure how well? Nevertheless, they continue to eat today’s wheat and their life goes on. For me, it wasn’t that easy. First I started getting rashes and then after a year or two bloating–very obvious bloating not just bloat, and excruciating stomach pains, and then diarrhea. Almost everything in my diet to some extent had wheat in it. I love sandwiches, but even white bread contains wheat. I love pizza—pizza is my favorite food, but the crusts are made from wheat flours and on and on–cookies, crackers, chips, buns, rolls, donuts, wraps, fried foods–everything!

I tried to deny my intolerance and limited how much in a day or a week I would eat. But it was never a small enough amount and eventually, I couldn’t eat any of it.  The first doctor I went to basically said it was a fluke aka all in my head. The second doctor said it was likely my body and that it could not process the wheat in today’s food products, otherwise known as hybridized wheat, and to avoid it altogether. I should note I was tested for Celiac disease and the test was negative. I was not diagnosed with gluten sensitivity because technically there are no tests that can test for that as far as I know.  So I started buying all the products that were labeled gluten-free and in 2012 there were very few things that were gluten-free. Maybe none in 2012?

Eventually, items here and there were produced and soon grocery stores had entire aisles devoted to it. My only problem was they were expensive and lacked in the taste good department. I spent probably another year researching gluten intolerance and decided to try and heal my gut with a probiotic. I tried different ones but none of them seemed to help and most of them gave me stomach cramps and diarrhea. Until I found Accuflora that is–. After being on Accuflora for one entire year I was able to eat bread again. Soon into my 2nd year, I was eating cereals, cookies, pizza’s, and crackers. So it is my firmest belief that the reason I cannot tolerate wheat is that my gut is not healthy. Granted, I don’t think hybridized wheat is healthy for anyone–period. I have since become a regular user of Einkorn flour–trying it only because I stopped Accuflora about 18 months ago to try Activia because yogurt became a regular staple in my diet and I couldn’t take both probiotics. I felt Accuflora had done its job and I was healed. I was wrong. After 16-18 months on Activia, which by the way you are not supposed to eat that regularly, I am back to rashes and stomach cramps when I eat anything with wheat in it. So now I have tried Einkorn–an ancient grain and the only one–so I am told that actually meets the scientific definition for not being hybridized (can contain only 2 sets of 7 chromosomes) I can make & eat pizza dough, pie crusts, and bread again and experience no issues whatsoever from using Einkorn.

Below are the strains of bacteria found in Accuflora and Activia. Activia has far less than Accuflora by 3 and now Accuflora has released an upgrade that has 8 strains in it. Notice the patented bifidobacterium in Activia which I think can help a person short-term as they suggest, but maybe not so much long-term as I decided to do all on my own.

Accuflora-Lactobacillus salivarius; Lactobacillus rhamnosus; Streptococcus thermophilus; Bifidobacterium bifidum; Lactobacillus acidopihilus, which is found in yogurt.

Activia- Cultured Grade A Reduced Fat Milk, Cane Sugar, Strawberries, Modified Food Starch, Contains Less Than 1% Of Milk Protein Concentrate, Kosher Gelatin, Fruit Juice and Vegetable Juice ( For Color ), Natural Flavors, Agar Agar, Carrageenan, Calcium Lactate, Lactic Acid, Milk Calcium, Vitamin D3. Cultures in Activia with fruit– L. bulgaricus and S. thermophilus. The third, Bifidobacterium animalis, has been trademarked by Activia maker Dannon as “bifidus regularis.

Because I have been sensitive to beets, vinegar, fermented foods, onions, garlic, and pickles and so much more for such a long time, I now follow a FODMAP diet. Do I think my gut issues have everything to do with malnutrition at 3 different stages in my life-YES, I do. I think the reason I’ve had IBS all my life is from malnutrition. I also believe the reason I have fibromyalgia–diagnosed when I was 28, but I’d had it for many years before that, is from malnutrition. I don’t think my poor diet as an adult helped, nor did my drinking.   One thing is for sure my gut has created a lot of chaos in my life and my #1 mission is to fix it. So I have stopped Activia and I’m going to start taking Accuflora again. This time if all goes well I will continue taking it forever because I think at this point it is going to take me that long to heal things again.

Some of the things that I use for gas, cramping, and pain associated with IBS are–GASX, RMO essential oil Tummy Time for bloat & stomach pain–I apply topically, Greek yogurt (settles my stomach) and magnesium tablets to keep me regular. As far as supplements I take Vitamin D in a spray form (Amazon, Dr. Mercola), NOW P5P Vit B6 (Amazon–because of absorption/enzyme issues), and Gaia Herb Plant-based iron (Amazon).

Some people may just go along with allowing, for whatever reason, their symptoms to continue and feeling like they can’t control it or help themselves. But you can and you should do everything you can to lessen inflammation in your gut/intestines/bowel because you do not want to harm those organs any more than they have been hurt/upset. I make sure I have variety in my diet but I don’t overdo fiber or caffeine, or things that are not safe foods on my FODMAP diet, and for now no gluten, or wheat germ, or wheat protein of any kind. I’ve dealt with IBS for over forty years now and though it hasn’t been easy, and there have been times I’ve felt helpless at what to do, I am learning to get a handle on how to live with it–finally. Here is the FODMAP list of foods I follow if you’re interested.

I’ve included some very interesting links I read and used for the information concerning wheat. Until next time I hope everyone is enjoying spring where it’s springtime, and fall where it’s fall.

https://www.cnbc.com/2014/10/24/heirloom-grains-gain-a-new-following-gluten-watchers.html

 

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Macronutrients

First–what are macronutrients? Macro means “large” so macronutrients are large nutrients.

There are three basic components of every diet and they are carbohydrates, fat, and protein. You can also include a fourth one which is water. We need large amounts of the three basic components in our diet to keep our bodies well and to keep them going–energy, metabolism, and bodily functions. We need carbohydrates to keep our brain (which is why people on the Keto diet get brain fog) and muscles working.

We need fats–and it’s best when it comes to fat to eat unsaturated plant-based fat(nuts, avocadoes, and olive oil) mostly and only some times consume fats like butter and cream. Healthy fat helps you to absorb the vitamins in your food. Again–concerning the Keto diet, and likely why everyone I know who has ever been on it gained back + weight soon as they went off of it–the fats that are recommended with this diet are all the wrong fats. There isn’t a plant-based fat among the fats listed that keto dieters are to include in their diets. The list includes butter, ghee, meat, high fat cheese, cream, and eggs.

Protein breaks down in your gut into amino acids which help to repair tissues like muscle and skin. Amino acids are also used for making essential hormones and enzymes in our body that support our immune system.

Source

If you are about to try dieting, regardless of which one, please see a nutritionist–if even for a consultation (some are free) and learn about basic nutrition. I am not a nutritionist but I have studied nutrition from the very basic roots (science, biology, anatomy) of it to just about everything in our present day food chain and would not go on a diet, or drink some magic elixir sold through social media, without consulting a nutritionist and talking with my physician or naturopath or both.  Also, it doesn’t hurt to start a conversation with the farmer who grows your food, or someone selling what they’ve grown at a local Farmer’s Market, and even a local chef. You will be very surprised and forever grateful for what many of them can teach you about nutrition. Everyone’s body is different and everyone’s physical health–immune system, metabolism, organ health, skin, and bodily functions are completely different from everyone else’s.  I know the ads, pics, profiles, and sales pitches can be pretty convincing but remember you aren’t seeing everything going on behind the scenes. Everyone I know that has gone on some fad diet also worked out a lot.   The second they couldn’t work out they started feeling fatigued, sore and achy muscles, and the weight started coming back. When you reduce one macronutrient and increase another there are consequences. Many people I know drinking magic elixirs also spend an unusual amount of time in the restroom. While others are constantly crashing from the protein powders and drinks and supplementing with large doses of caffeine. Have some people benefitted from fad dieting and magic elixirs? Maybe? But remember they are doing way more than just drinking juice or having butter/ghee in their morning coffee. There are gym memberships, enzymes, supplements, vitamins, energy drinks, regular running/walking/jogging and often times an income (from selling said supplements/books/gym memberships) and so much more behind their weight loss. Ok lecture over and back to macronutrients!

Secondhow do I get them? Through the food in your diet.

Third-what do they do? Macronutrients help us grow, heal, repair, and they give us energy.

Macro Calculator-free macro calculator from Transparent Labs here

Macro Diets– Counting macros–a wonderful article and recipes at Cooking Light here

Macronutrient recommended %– 45-60% of your daily calories from carbs, 20-35% from fat, and 10-35% from protein.  Source

 

 

2019 Pantry Challenge #1

Welcome, February–I kind of took the month of January off for several reasons. First off I really needed a break from creating content. I refused to just put up blog posts just to put up blog posts. In my mind, I’ve always wanted my blog to remain as good as the really good blogs I follow. I’ve always been like that when it comes to blogging. Admittedly I’m not perfect and I know some of my content could have been better over the last ten years. So my goal for 2019 is to produce stellar content. I’ll be honest that before coming to this decision I thought long and hard during my holiday break about not blogging anymore. I’ve been working hard to promote my business over on IG. But by the end of the year the answer was clear to me–no I did not want to quit blogging. I’m a writer and though not perfect in my sentence structure or grammar, I feel compelled many times a year to write. And so my blog goes on. Some things will change. I may integrate some vlog information and a chance for my readers to see me in action rather than just word. So, I will be sharing a video here and there in my blog posts. I want to engage more with my audience. I have found that making videos can be a great way to accomplish that.

I have many different projects to complete this year. I want my content to be informational on my blog as well as include the lifestyle that goes with it. So I will be focusing more on food, food sourcing, safety, storing, and lifestyle.

Pantry Challenge #1
In January one of the first things I do is take stock of everything. So– an inventory of food on hand, household goods, a new budget created, appointments scheduled, areas decluttered and cleaned and so on. I decided that completing a pantry/freezer challenge was a great thing for my family because it would accomplish several things at once. First, it would help me to put together a menu for the entire month. Because I was taking inventory of food on hand, creating a 31-day menu would be fairly simple. Second, it would allow me not to have to make a big shopping haul this month when I am quite busy with other things (first of the year, tax season, bad weather). Lastly, we could save some money? Possibly $3-400.00 worth of money (win-win) The video below is how I started my pantry challenge and I also have one up about the success of my pantry challenge. With two fill-in shops, I still managed to save $200.00 this month on my grocery budget. I would encourage anyone looking to clean out their freezer, fridge, or pantry to give this a try. I do this four times a year and then take the saved money and buy household items as needed– preferably when they are on sale.

I’ve had a productive start this new year and hope you have had one too. Soon–container garden planning and I’ve got a lot of new ideas for that as well. Until next time—Take Care!

Here’s my pantry challenge YouTube video!

What’s New for 2019!

I started a YouTube channel here

It’s almost time to start thinking about my container garden–this year I’ll be making videos!

Since last fall I’ve lost nearly all of my houseplants due to lack of sun. In our apartment we get most of our sunlight from the west. In winter we get almost no sunlight from the north–and all year round no sun from the south or east. It is extremely hard to grow anything in this apartment. Add into this we’ve had three periods since fall where there was no sunlight at all for nearly two weeks at a time. Everything withered, rotted, and died. Either they ended up being overwatered because they weren’t totally drying out between watering times, or they turned yellow, brown and then died.  I still have my opuntia, and several of my succulents, and thank goodness my sansevieria. I’ve decided that as long as we live here–which I hope isn’t much longer, I will grow succulents and sansevieria only for my indoor plants.

Besides my YouTube channel, nothing will change for my blog posting. I hope to continue to post every week. I created 60 posts in 2018, grew my blog by 51 followers, and my most popular blog posts were about my container garden. Thank you to everyone who follows my blog.   I hope to produce just as good of posts about my gardening and more this coming year. Until then–some of my next posts will be my container garden plans and a post about my current pantry challenge. Have a fabulous 2019 everyone!!

Perfect Pumpkin

Now while pumpkins are plentiful is the time to start buying and baking–because pumpkin has so many health benefits not known to the general public.

About 10 years ago now my husband and I were in the middle of trying to adopt a greyhound. Our love and desire to have a greyhound become part of our family was huge. After most tracks in this country stopped racing greyhounds, local agencies formed to help people/families adopt the retired greyhounds. The one we were trying to get had really bad teeth (potential of hundreds of dollars of care) and she also had problems with her stomach also due to the poor diet given to racing dogs. Time and again at meetings we heard stories of how the foster families and forever families were always using pumpkin with their greyhounds. Pumpkin will bulk up their stool, settle their tummies, and boost nutrition. Unfortunately, because of where we were living at the time, which lacked the appropriate space for this particular greyhound, we did not adopt her.

I’ve never forgotten how much I learned about pumpkin–here’s what I know:

  • It’s rich in vitamin A
  • One cup of cooked pumpkin is 49 calories
  • High in antioxidants that may reduce your risk of chronic disease
  • It’s high in beta-carotene, vitamin A and vitamin C–boosts immunity
  • The nutrients in pumpkin are good for your eyesight
  • Nutrient dense, low calorie, may produce weight loss
  • Antioxidants lower risk of cancer
  • Is packed with fiber
  • Promotes healthy skin
  • Versatile foodstuff that you can add to anything–wraps, salads(cooked) veggies, stews, soups and more

Some people may not know this but pumpkins are a type of squash. Pumpkins and squash belong to the same family called Cucurbitaceae.  Every year I bake up two dozen squash and pumpkin, then let cool, place in freezer bags and freeze. We then are able to eat squash every single month, almost, until the next year’s season. If one or both of us is feeling ill I will make up a pumpkin risotto. Pumpkin risotto does the trick every time. Here is the recipe–Pumpkin Risotto

I also roast all my pumpkin seeds for snacks and to add to bird food.

When you’re done with your pumpkins instead of throwing them into the garbage, where they’ll just clutter up a landfill, choose to break them up and set them out in a place where the birds and other small animals can get to them.

As we head into the season of sickness I would also like to add this article that has natural health remedies such as pumpkin, ginger, rice, and sweet potatoes that help manage diarrhea, nausea, and flu-like symptoms.

Until next time– stay healthy and happy!

Putting the container garden to bed & more!

Some of my container garden is going to try to overwinter in our apartment again–

My evergreen will be kept on our deck and wrapped in a wool blanket to protect its root ball. This has proved to be a very successful way for me to keep my evergreen tree alive. I’m hoping the ornamental grass, which I think is Variegated Japanese Sedge ( unfortunately I threw away the care instructions/plant ID), will survive too. Most of the birds I’ve been feeding have migrated south for the winter. The last time I saw a hummingbird at the feeder was the first week of October. The Orioles left first and then the finches followed. I set out peanuts and other assorted nuts for about a month and the nuthatches, several chickadees, and some tufted titmouse were able to get their winter stores set up. Now they too are gone and I’ve stopped feeding until sometime early spring when a few early birds will arrive back in this area.

What’s next in gardening?

Well, I planted a packet of tulips and narcissus and those along with my hens and chicks will be overwintering in the garage–insulated with newspaper and burlap. I’ve also got three boxes of paperwhites to start sometime around the holidays.

I lost the battle with my first fiddle leaf fig because it wasn’t properly draining. Truthfully I think it was dead when I bought it as the leaves were quite pale green. This past Saturday I was in a local greenhouse discussing my luck or lack of with a local gardener concerning fiddle leaf figs. She had one that isn’t doing great but isn’t dead yet either and she gave it to me to see what I could do with it. I’m hoping to nurse this one back to full health. I’m learning every day new things about plants and flowers that I will gladly share as time goes by.

The cute blue, orange and green solar lights are something my husband picked up at Shopko when they went on sale for $5.00 and we love them. They definitely brightened up our deck all summer long.

Here is what my container garden looks like today–

Until next spring this post concludes container gardening 2018. Happy fall and winter everyone.

Looking forward to future posts, I will be posting about taking care of fiddle leaf figs, fall food storing, fall/winter food recipes, and at least one post soon on supplements I’ve been using for low-iron, seasonal depression, and also chewable vitamins and are they doing anything for me?

Squash Varieties

Fall is really here in Southwestern Wisconsin with temperatures overnight of 40 and in the upper 50’s during the daytime. I was hoping to get a lot more accomplished this month, but colder than usual early October temps have dampened my plans. We’ve been trying to take a walk in a favorite spot for almost three weeks–rained every weekend. Now for almost a month, we’ve been trying to go to a corn maze and yes you guessed it, it has rained every weekend. This weekend is set to rain all weekend so I’m assuming we’re going to have to hang up what we want to do until next year. Once November hits long duration outdoor events come to a halt. We do hike in a local refuge all winter long, but only on days above freezing. Though last year we did take one brisk hike when temperatures were in the teens. My container garden is almost gone and it’s time to clean things up. Of course, I planted the pumpkins too late again. All the flowers on the plants that came up were male so no pollination happening this year. Next year I’m going to start my pumpkins when they’re supposed to be started and that’s in June. This weekend I am going to plant tulip bulbs in some of the dirt left from herbs I grew and mulch them with pumpkin plants. Our tree and my prairie grass will both be overwintering on our deck. I’ve brought in my beautiful rosemary plant and I am planning on trying to overwinter rosemary again.

It’s fall decor time and we’ve purchased squash (pumpkins) just as we do every year– but this year is a bit different. Thanks to someone I follow on Instagram I’ve learned how to identify squash varieties (way more than my lovely picture above) and also what each variety is good for. Usually, I buy pumpkins for decorative purposes. Not unlike many millions of other people. I know they’re food, but when they’re bought I have no intention of eating them as food. Once they look soft we chop them up and feed them to the birds. Sometimes I’ve dried/baked the seeds and fed them to the birds. This year I am going to carve one pumpkin and bake the other two for pie. I will still throw the seeds to the birds to give them extra energy for their flight south or to get ready for winter. Currently, I’m feeding nuts to a nut hatcher and several chicadees/titmice–that are storing them up for winter. The nuthatch, chickadees, and titmice live together in a small community all winter, watching each other’s backs and protecting their communal territory. Which of course I find so neat because prior to winter the nuthatch is all business/and a bit selfish and doesn’t look like he gets along with anybody. I am definitely the ant in the ant and grasshopper fable. I can definitely appreciate the planning and the storing of food/ winter preparation well before the snow flies.

Until next time–enjoy your fall and on the other side of the world happy spring!

Seasons of Change

Just one more day and fall is here. Where we live we can tell when the season is changing by the changes in our local traffic. Also the upper edges of the bluffs in our area start to show their fall colors and the produce at the market changes from tender sweet fruit and vegetables to the kind better stored in root cellars and processed into canning jars. While there are still green beans at Farmer’s Markets, they’re not as tender as they were in June. Our last haul included half a dozen acorn squash and several zucchini with the last of summers cucumbers. This growing season marks the second year of our seasonal only eating. What does seasonal eating mean?

Seasonal eating means purchasing and eating food around the time the food was harvested. Which for us means, we eat asparagus in the spring and then will not eat it again until next spring. Same for tomatoes, rhubarb, strawberries, raspberries, and sweet corn. I have processed and frozen green beans, zucchini, beets, and squash to eat this winter. The reason we do this is two-fold: for one we want to eat food that is freshly harvested and preferably very local to us (grown within 50-60 miles of us), secondly we find this is a wonderful way to support our local farmers. Essentially they grow it and we are there come harvest to buy it and eat it. And we buy a lot of it. We eat as much sweet corn as we can handle. This year that mean approximately 100 ears were eaten by two people in this household. I ate over 11 pints of strawberries (each time picked fresh that morning) and about the same amount in raspberries plus I had 35 ripe peaches and 15 ripened pears. Together my husband and I ate 5 bunches of asparagus, 10 bunches of fresh carrots, 2.5# of green beans, 15# new potatoes, 10# of fingerlings,10# of fresh beets, 12 bunches of fresh spinach, 12 bunches of fresh lettuce, lost count on the cucumbers, and 20 peppers of various color. I alone have eaten 50 tomatoes since July. Now as the season changes we’ve begun consuming apples, squash, and zucchini.

All total from the first week of June until the first week of September we spent approximately $25.00 a week (roughly $350.00) on local produce in two different Farmer’s Markets. Prices are never lower for produce then when they are being harvested. During the summer months our meals consist of lots of fruits and vegetables and very little meat (1 maybe 2 meals a week with meat), and almost no unhealthy snacking. So we save a lot of money throughout the summer.

Prior to eating seasonally we would purchase substandard tasteless produce that was not local to us all winter long. Now–we store some of summers bounty up for winter eating and then come fall we’re buying squash, apples, and zucchini that we will also enjoy all winter. Through out the winter months we will not buy any produce in the store except lettuce and bananas. No matter how bad I might want a tomato in my winter salad, I will not buy any tasteless ones out of season.

Pictured is our favorite tree on the south shore of Devil’s Lake right behind the snack shack. One or the other of us has been photographing this tree since 2005.

Like the seasons of growing and harvesting food each one of us is in a season of our life. I am currently in mid- fall where a lot of my foliage has changed color and some of it may now be lying on the forest floor. There are still bits of rare green here and there but for the most part fall has been declared.

I hope I’ve given you something to think about and that perhaps you and your family might consider seasonal eating. Thank you for stopping. Below are two informative sites that discuss seasonal eating, why it’s better for you and your local community, and lastly how eating seasonally can save you a lot of $.

Eating Seasonally Food Guide

Why eating seasonally is better !

 

The Beginner’s KetoDiet Cookbook by Martina Šlajerová– a book review

I would venture a guess that everyone on Planet Earth has heard about the Keto diet. I follow at least 50 people who have tried it this year. Often to me anyway, the diet seems complicated and in the back of my mind, I’ve always got several questions about what it all means, and how successful any one of them have been on it.

Until I reviewed The Beginner’s KetoDiet Cookbook by Martina Šlajerová. Here is the review I recently posted–

The Beginner’s KetoDiet Cookbook is an informational cookbook that thoroughly explains the science behind the Keto diet and with that offers easy to follow recipes, with easy to understand instructions, and fairly easy to obtain ingredients. I enjoyed the informative parts early on in the book and loved the easy to understand charts. I would describe this book as being one of the most user-friendly cookbooks out there for those interested in trying the Keto diet. I tried several of the recipes with my favorite chapter being soups and salads. I also loved the garlic and herb focaccia and brie egg muffins. I would highly recommend this book to anyone who is planning to try the Keto diet. In The Beginner’s KetoDiet Cookbook you will find food swaps, substitutes, carb counters, instructional information, a Keto staple grocery list, tips for success, recipes and so much more.

Thank you to NetGalley and the publisher Fair Winds Press for giving me the opportunity to review The Beginner’s KetoDiet Cookbook by Martina Šlajerová.

10 Book ReviewsReviews PublishedProfessional Reader

The Month of September means–

Baking several loaves of banana bread (and freezing them), visiting the apple orchard for the first time and trying Paula Reds, and surprises like my new guinea impatiens blooming again. This pretty sherbet colored impatiens has been blooming off and on all season. It has outperformed EVERYTHING I planted this year. In the last 8 days, we’ve had between 20-30 inches of rain (depending on where you are located in this county). Everything is wet, saturated, and in most cases ruined. Luckily because of where we are located– second-floor apartment on a hill, we were not flooded. Summer is almost gone and then we will settle into fall with more apple picking and squash baking and then eventually await the spring seed catalogs. Where does time go? It’s lost somewhere between intent and actual doing–never to be held, never to slow down, never to be captured. Always lost.