Foodie Friday: Butternut Mac and Cheese

It's been awhile since we featured a recipe on Foodie Friday.  So, I thought I would post what I made earlier this week that *gasp* all the kids had seconds of.

Ingredients:

1lb pasta cooked until tender (use your favorite kind or none at all)

bacon (everything is better with bacon)
butternut squash peeled and diced
mushrooms
green onions
kale

about 2 Tbsp butter
about 2 Tbsp arrowroot powder (or flour, you're making a rue sauce)
about 2 cups milk
shredded cheddar cheese

*Notice I didn't list exact amounts.  I usually use up what is on hand or guesstimate based on what I know my kids will eat =)

Fry up that bacon and butternut squash.  I prefer the squash when it has some nice browning on it, but you only have to cook it until it's tender.  Add in the mushrooms and green onions (I chopped mine up in a Ninja so the kids wouldn't see it ;) ).  Cook until tender.  Add in the kale and simmer until tender.

Mix the squash mixture and the pasta together.  Set aside.

Melt some butter in a pan and add arrowroot powder until you get a nice think paste.  Slowly add the milk and whisk until it thickens over low heat.  Remove from heat and add cheese.  Mix (probably don't want to use the whisk now) until the cheese is melted and then add to the pasta mixture.

Season to taste and serve.

This took about 30 minutes to throw together and about 15 minutes to eat.

Did you make this?  What did you think of it?

Rice Pudding

With fourteen laying hens, we have a slight over abundance of eggs (about 11 eggs a day).  There's only so many times I can eat fried or scrambled eggs, so I went looking for some other alternatives.

I came across one for rice pudding and decided to tweak a bit...

1 cup cooked rice

1/2 cup raisins

2 lg. eggs

1/2 cup sugar

1/4 tsp salt

1/4 tsp cinnamon

1 tsp vanilla

2 cups milk

Gradually heat the rice, raisins and milk to not quite boiling.   In a small bowl beat eggs just enough to combine yolks and whites. Stir in sugar, salt and nutmeg.  Slowly combine the hot milk mixture with the eggs in a 9x13 casserole.  Bake 350 degrees until knife inserted comes out clean, about 50 to 60 minutes.  Make sure there is another pan of water in the oven when baking.  This helps to keep the rice pudding moist.

Serve while still warm.  My kids added some butter to theirs.  Junior ended up eating 3 servings and finished the rest for breakfast the next day =)

21 DSD Check In- Week One

My husband and I have been on the 21 Day Sugar Detox for five days now and I will be honest with you, we haven't been perfect.  If you want perfection, well you might want to read another blog.  

I am not supposed to be eating honey but I use honey daily for my allergies.  After a morning of sneezing I caved and went back to my normal teaspoon of honey with peppermint, lemon, and lavender.  

Other than that, things have gone really well.  I have been able to keep cravings at bay and honestly, I keep waiting to go crazy for an ice cream binge but it hasn't happened.  

The book has a lot of recipes and I have used some of those as well as some that I already had.  

All of the recipes have been delicious!  My kids have even gone back for seconds several times.  

Here is a recipe for you to try out.

  

Yummy Veggie Fritatta

12 ounce package of bacon

2 squash or zuchinni 

3 cups spinach, kale, or mixture of both

1 teaspoon of ground mustard

1 teaspoon cumin

salt to taste

1 cup coconut milk (full fat)

9 eggs

Preheat oven to 425.  Cook bacon.  Add diced squash.  Once the squash is cooked add the spinach.  Whisk together milk and eggs.  Add ground mustard, cumin, and salt.  Pour eggs into pan with everything else and then place in the oven.  Cook for 10-20 minutes or until everything is set. 

Caramelized Onion Apple Pork Chops

This is another family favorite.  Probably because it involves pork, which is the next best thing to bacon.  Or so I've been told =)

Ingredients:

1 Tbsp butter

1 onion, chopped

1 clove garlic, minced

1 Granny Smith apple, chopped

1/2 tsp salt

1/8 tsp pepper

1/4 brown sugar

6 boneless pork chops

1/4 cup chicken broth

1/4 cup apple juice

1 Tbsp Dijon mustard

Directions:

Melt 1 Tbsp butter in skillet and add onion and garlic.  Cook and stir until tender over medium high heat.  Then reduce heat to low and cook, stirring frequently, until onions are golden brown- about 30 minutes.

Place pork chops in baking pan.  Top with onion mixture and apples.

Deglaze skillet with chicken broth and apple juice.  Stir in Dijon mustard.  Pour over pork chops.  Cover pan.  Bake at 350* until done (time will depend on thickness of chops).

Delicious served with garlic mashed potatoes and a side of vegetables. 

A Twist on Shepherd's Pie

As I was pulling out soup recipes last week, I came across this version of Shepherd's Pie.  This has been a favorite for us and is very easy to make.

Filling:

1 Tbsp olive oil

1 onion, diced

2 cloves garlic, minced

2 carrots, shredded

2 cups cabbage, broccoli or kale, finely chopped

1/2 cup vegetable stock

2 cups cooked lentils

1 cup peas (fresh or frozen)

1 cup corn (fresh or frozen)

salt to taste

Crust:

4 medium potatoes, peeled and cubed

milk

butter

sour cream

2 Tbsp minced fresh parsley

paprika

Preheat oven to 400*.  Heat oil in large skillet over medium- low heat.  Add onion and carrots and saute until soft.  Stir in garlic and cabbage, broccoli or kale.  Add stock and cover pan.  Cook 10 minutes or until vegetables are tender.  Stir in remaining filling ingredients.  Cook 5 minutes or until filling is hot.  Pour filling into 2- quart casserole dish.

While filling cooks, prepare mashed potato crust.  Place potatoes in medium heat until potatoes are tender (about 15 minutes).  Drain potatoes and return them to the pot.  Mash potatoes while adding a milk, butter or sour cream until potatoes are smooth.  Stir in minced parsley.  Spread potatoes evenly over filing.  Sprinkle evenly with paprika.  Bake uncovered 20- 30 minutes until potatoes and filling are hot and edges are slightly golden.

I put shredded cheddar cheese on top on the potatoes before baking.  Kids gobble it up without any complaints =)

What are some of your favorite go to recipes?

Ham and Egg Cups

We've been getting a stockpile of eggs from the chickens lately, so I figured the eggs needed to be used up quickly ;)

This is one of my kids favorite meals.  Probably because they get to eat them with their fingers.

Ingredients:

12 pieces lunch meat- I use nitrate free

8 eggs

a splash of milk

shredded cheese

Place 1 slice of lunch meat in a muffin tin (use them like cupcake liners)

Beat eggs with a bit of milk for extra fluffiness

Pour eggs into the lunch meat liners

Sprinkle with cheese

Bake at 350* until firm- about 30 minutes

Remove from pan and enjoy!

You can add any type of seasoning to the eggs that you like.  I've added a bit of Dijon mustard, garlic salt, Italian seasoning...  The sky is the limit for seasoning =)

Making Sauerkraut

A couple weeks ago, my mother- in- love started her jar of sauerkraut.

It's almost ready to eat, and I'm so excited to get to try it.  And since there's only a couple of us here that will actually eat sauerkraut, I know I'll be getting plenty =)

Sauerkraut is one of the easiest lacto- fermented foods to make.  All you need is fresh cabbage, real salt and a jar with a lid.

Then, there are a few basics you need to remember in order to make a good sauerkraut:

1. Use fresh cabbage. The better your ingredients, the better your food will be. Fermentation is a preservation process so you won’t get the best results with cabbage heads that are past their prime.

2. Use at least some salt.  Salt is a traditional ingredient in sauerkraut because it increases shelf life, texture, and flavor.

3. Create an anaerobic environment. You have to submerge the shredded cabbage underneath a brine in order for the lactic acid bacteria to proliferate and preserve your sauerkraut.

4. Give it time. You can ferment sauerkraut for only a few days before moving to cold storage, but giving sauerkraut a lower temperature and longer fermentation time seems to develop the flavor and texture a little better than the fast-ferment method.

So, now that you know the basics, here's the recipe that we used for the sauerkraut.

Ingredients

2lbs of cabbage (either red or green)

4 tsp sea salt

Equipment

large wooden cutting board

large knife

large mixing bowl

1 quart size mason jar or similar jar with tight fitting lid

Preparation

Peel off the outer leaves of the cabbage and discard.

Quarter the cabbage and remove (cut out) the core.

Shred/ finely chop the cabbage.  You can use a food processor if you want, just make sure it is a course shred.

With clean hands, firmly massage the mixture of cabbage and sea salt.  This step could take up to 10 minutes.

Pack the mixture into jars.  Make sure the cabbage is tightly pack with as few air bubbles as possible.

Leave about 1" at the top to allow room for expansion.

Close the lid and place the jar in a cool, dark place.  

Check the sauerkraut everyday or two.  Open the jar, smell it, taste it (with a clean fork) and pack it back down until the liquid rises above it.  

It should take a few days to start seeing bubbles and a few more days to start smelling and tasting sour.  You can eat it any time you want or put it in the refrigerator.  Young sauerkraut is crunchy with a mild flavor and old sauerkraut is soggier and has a stronger flavor.  

Lacto- fermented Herbal Tea

My first experimentation with fermenting herbal teas was with a red raspberry leaf and mint blend.  It turned out ok.  It had a flavor that reminded me of honey and lemon.

My next try was using the Dr Cinnamon tea from the Bulk Herb Store.  This one turned out much better!

Ingredients:

1 quart of fresh water
1/4 cup loose herbal tea of choice
3 tablespoons honey
1/3 cup whey from yogurt or kefir or a few tablespoons of lacto-fermented vegetable brine 

Instructions:

Prepare the herbal tea by bringing the water to a boil.
Add the 1/4 cup herbs to a quart jar and pour boiling water over herbs. 
Cover and allow to steep for at least 10 minutes to extract the properties of the herbs.
Strain the tea from the herbs into another quart jar. 
Add sweetener while still hot in order to dissolve the sugars. 
Allow to cool to room temperature with a lid on to keep out dust and bugs.
When the tea and sweetener have cooled add the whey or other culture starter. 
Stir well with a wooden spoon, cover loosely with either a towel and rubber band or a fermenting lid.
Place in a dark, warm place for a couple of days and check for fermentation. 

Is it slightly sour or slightly fizzy? If you desire a more carbonated drink you can add a bit more sweetener and cap the jar tightly. After another day (three total, depending on temperature) you should have a bubbly brew.

Drink immediately or move to cold storage.

This is a great way to get some probiotics and IMO, is a nice, refreshing drink after a run =)

Lacto What?

Lately I've been hearing a lot more about lacto- fermentation.  You've probably heard of it too, just without realizing that's what your friends were talking about.  I've made my own yogurt, saurkraut and kim chi.  I have friends who make their own kombucha...

People have been fermenting their foods for centuries.  It has given us breads, wines, cheeses, yogurts...  There are records of fermented foods being eaten as early as 4000 BC.

Fermentation fell out of favor in the early 1900's.  Why?  Because it's not suited for industrialized food systems.  Because flavors aren't guaranteed to be consistent batch to batch, food manufacturers switched to preservation methods that were easier to control- vinegar pickling, canning, pasteurization and increased levels of salt.  While these preservation methods made food shelf- stable, ship-able, and taste the same, it decreased the nutritional value of the food, and frankly, gave less complex and pleasing flavors.

With the surge in eating whole foods and limiting preservatives, fermentation has started to make a comeback.  Companies are springing up that specialize in fermenting foods the same way that traditional cultures did.

Many of us can't afford to but these, but did you know it's easy to make your own?  With a little bit of knowledge and a little bit of time, you can begin fermenting your own foods.

With the help of my mother- in- love, I've started fermenting some foods and drinks.

She worked on fermenting red cabbage for a sweeter tasting saurkraut (yum!  oops, am I showing my German heritage?) and salsa.

I started with a fermented herbal tea.

Lacto- fermented herbal tea

Get the fermentation caps here.

Red cabbage saurkraut

While the cabbage isn't quite ready, the salsa was delicious and the tea had a pleasant tang that was similar to, but not as strong as, lemon.

Over the next couple weeks, I'll walk you through some of the basic steps so that you can ferment with confidence!

Shake It Up!

I love smoothies and shakes.  Honestly, they are my favorite snack and I enjoy them in the morning for a quick breakfast.  So today, I thought I would share my kids favorite, the Hulk Shake.  

This isn't a typical shake in that it doesn't have any dairy but if I called it a smoothie my kids would find out it was good for them and quit drinking it.  

In a blender combine:

1 cup of Pineapple

5-6 pitted cherries

Juice of 1 lemon or lime

Handful or two of kale (you can also use spinach)

Ice

Water if needed

Blend this up until it is smooth and enjoy.  You will feel as powerful as Hulk when you are done drinking it.

  Thank you Wikipedia for this picture.

Banana Love

I was reading the other day about bananas.  What you don't read about bananas?  Okay, we've all just discovered that I'm weird; continue on.

So anyways, I was reading about bananas and I was slightly surprised by what I came across. 

Bananas kind of get a bad rap because they are high in sugar so some people don't eat them when they are trying to lose weight.  I hope that this changes your mind. 

First of all bananas are high in iron so they are great for people that have anemia.  When I struggled with anemia I always had a banana in my purse.  Plus they aren't too messy to eat, unless you are a one year old!

They are also very high in fiber, according to my grandmother they also taste better than Metamucil if you catch my drift. 

Bananas are a high source of fructooligosaccharide, no I did not make that word up.  Fructooligosaacharide is basically an enzyme that nourishes probiotic bacteria in the colon.  They will help you fight of bad bacteria and protect you from illness, this is also one of the reasons you should eat bananas if you are fighting off a stomach bug.

They are also high in potassium, which is great for fighting off growing pains in kids as well as for aiding your muscles in recovery after a strenuous workout.  Eat a banana after you workout and you might not be sore!

The potassium will also help you normalize your heartbeat and regulate your body's water balance.

 For those of you that are worried about the high sugar content in bananas, don't worry about it.  You aren't eating straight table sugar that is processed, this is a piece of fruit with many benefits. 

What's your favorite way to eat a banana?

The Easy Way Out?

On Sunday I went to a nutrition seminar on a ninety day transformation program.  

I sat, listened, took notes even.  However, the biggest thing I did was suppress my eye rolls and groans.  

I really, really, really wanted to fall in love with this program and be able to pass it along to you.  

Unfortunately, I just couldn't endorse a program that pushed a product that was full of chemicals and passed it off as food.  Especially after I was told that it was full of vegetables.  

I also can't endorse a program that pushes little to no meat, don't get me wrong some people thrive on a vegetarian diet while others thrive on a diet full of meat, there is also the person that needs a balance of both; however it is up to YOU to figure out what works for you!

The big clincher in the deal was when I was told that I would have to give up coffee!  I'm sorry but no way, not happening!  

I was tempted though, it would be so easy.  You drink your breakfast and lunch and then just eat dinner with your family.  Easy peasy, the weight would literally roll off.  

Here's the deal, let me be straight with you; yes you can absolutely cut your calories down to almost nothing and you will lose weight.  You might even get used to eating very little and convince yourself over time that severe calorie reduction is the way to go.  

In the end though, you are going to struggle and your body isn't going to work as well as it should.  You will be cold a lot, your body will feel sluggish, your hormones will be out of whack so you will feel irritable and moody.  How do I know this?  Because I've done this type of diet before and one day I cracked and ate everything I saw.
 Self deprivation is not the way to go, trust me!

Don't get me wrong, I don't eat perfect all of the time.  In fact, today I ate a cookie that I bought at the store. It was really good and was the first cookie I had eaten in over a month. 

Was the cookie full of chemicals and junk?  Yes.  Was it a food that I had forbidden myself?  No, but it is a food that I limit myself too because I struggle with overindulging.  In fact, I am working on my self control problems when it comes to food; mainly sweets; so there are never any sweets kept in the house.  I can't do the moderation thing so for now I only eat sweets when I am out. 

As I sat in that seminar, I realized that diet and food are not a simple fix.  We all want the easy way out, a list with eat this but not that.  We want to wake up one day and be a size 4 or whatever our ideal number is.  Unfortunately, it isn't that simple, there isn't an easy way out!  It has taken me a year to lose sixty pounds.  I thought that by this time I would be at my ideal weight but I'm not.  There have been set backs and struggles but I have kept moving forward.  I am getting over my food hang ups, my binge eating habits, my struggle with vegetables, and my desire for the easy way out; the magic pill, shake, supplement, etc.  

Lynette and I want to help you out too.  We don't have a special program because we see the uniqueness in each person.  That is why we created Mom 4ce.  We want to help you make slow steady progress and reach your goals.  

So, how can we help you?

Italian Salmon and Shrimp Spaghetti

The other night I had salmon on the menu.  The problem is I only had a small salmon and my kids have decided to eat EVERYTHING in sight.  Seriously, three boys going through growth spurts; imagine locusts if you don't have know what I'm talking about.  

I decided to thaw out the pound of shrimp that I had in the freezer and I would just kind of "wing it" when it came to dinner.  Yes, this is how I cook!  I try to plan out our meals but it is a very loose menu plan.  

I set the timer on my phone to go off at 4 to get the Spaghetti Squash roasting in the oven.  This is our family's answer to pasta, we all love it.  I literally put the whole thing in the oven for an hour at 400 degrees.  Once you can poke a fork in it it is done.  I've been told that you can also put it in the slow cooker but I haven't tried that yet.  

Once my squash was done I seasoned the salmon with Italian seasoning and salt and pepper and tossed it into the oven at 375.  Once it easily flakes it is done, takes about fifteen minutes.

 

I then, took out a tablespoon of ghee (you can also use butter) along with a diced onion, couple cloves of garlic, and some frozen broccoli.  I sauteed that until it was almost done and then added my peeled shrimp and my shredded Spaghetti squash.  Once the shrimp was pink I added a couple of sprinkles of Italian seasoning.  Shrimp cooks extremely fast so make sure you don't overcook it, then it's rubbery and gross.

Three out of my four kids had seconds (or thirds) so I would call that a success.  Besides the roasting of the squash dinner was done in fifteen minutes!

My Thoughts On Dreamfield Pasta

Lately everyone around me has gone gaga over Dreamfields Pasta.  

I'm a skeptic and thought I would check it out.  Now, we don't eat a lot of gluten since I have a son that is intolerant; so I didn't buy any and try it.  However, I did research it.

The first article I found was this one.  Immediately I was intrigued.  

I then went to the website and pulled up the ingredient list for the pasta.  This is what I found.  

 Ingredients: Enriched semolina, [semolina, iron (ferrous sulfate), and B vitamins (niacin, thiamin mononitrate, riboflavin, folic acid)], inulin(vegetable fiber), wheat gluten(plant protein), xanthan gum(food fiber), pectin(fruit fiber),potassium chloride.

Honestly, it doesn't look that bad.  You can pronounce most of the items.  Look deeper though.  What is xantham gum and pectin doing being added to your pasta?  Why do you need to "trick" your body into feeling fuller?  These were some of the questions that popped into my head.  

Another question that I had was, "What is potassium chloride?"  I was quickly able to do a search and found the answers on Wikipedia.  "The chemical compound potassium chloride (KCl) is a metal halide salt composed of potassium and chlorine"  I also found that it could be used as fertilizer starter, medicine, and to preserve food.  It's main use however is fertilizer.  You can read more about that here.

I went back to the Dreamfields website and watched this video.  It shows and tells you that they have used special fibers to coat the wheat protein in a patent pending process to have the body treat the protein like fiber.  Therefore, you now have a low carb pasta.  

Here is my takeaway from this.  Do you really want to eat a "food" that has been played around with in a lab?  I know that pasta is an easy weeknight dinner, just read your labels and use a pasta that isn't also a science experiment. You might try this pasta if you want a healthier, real food pasta.  They have several flavors and yes it is an affiliate link, however we won't be affiliates for anything we don't believe in.  If you want another, more affordable option you can just roast a Spaghetti Squash.  With that you can add some good protein and veggies to help you feel full and get a balanced meal.
What about you, do you have a favorite pasta?

*****This post is my opinions ONLY.  It also contains an affiliate link.  We receive money from our affiliates that help us run this blog.****

Apple Clafouti

Here's another easy and good for you dessert.  It's gluten free and kid approved =)

Clafouti (claw- foo- tee) is traditionally made with cherries, but you can use any in- season fruit that you want to.  Claufouti's are not quite a custard, not quite a cake that is delicious for dessert, but can be enjoyed for breakfast as well.

Ingredients:

3 cups fruit
2-4 Tbsp maple syrup
1 cup whole milk
1 cup half & half or cream
4 eggs
1/4 cup flour (I used a gluten free mix, but any type can be used)
1 tsp vanilla

Directions:

Generously butter the bottom of a pan (or pie plate).
Place fruit in the bottom of the pan.
In a blender (or use a stick blender) blend the remaining ingredients for about 2 minutes.
Pour the batter over the fruit.
Bake at 375* for about 40-45 minutes, or until golden brown.
Let cool slightly, but it's best when served slightly warm.
Garnish with some cinnamon, a drizzle of heavy cream or whipped cream.

This recipe is so easy to make that my Girly whipped it up for dessert one night- with my help with the oven, of course.

My Favorite Thing

The other day I found packages of meaty soup bones on sale.  I was so excited that I felt like dancing in the aisle of the grocery store.  However, I restrained myself and waited until I got home.  

I made a few batches of beef soup and stew and then I made my favorite thing

 BONE BROTH!

Look at that gorgeous broth!  

I use bone broth daily.  I use it to enhance flavors; cook vegetables, pastas, and rice; but most importantly I use if for the nutritional value.  In fact, I have a friend that drinks a bowl of bone broth every morning with her breakfast. 

Tell me about you, what do you use bone broth for? 

Beef and Veggie Bake

The other night we had grilled ribs for supper.  But, unfortunately they were a bit tough =(

So, a couple days later I made them into this kid tested, kid approved meal.

Beef and Vegetable Bake

2 lbs boneless beef ribs cut into 1 inch pieces

5 medium carrots, sliced

3 stalks celery, chopped

1 medium onion, chopped

3 cloves garlic, minced

6 oz fresh portabello mushrooms, sliced

1 cup dry red wine

1 cup beef broth

1/4 cup steak sauce

1 1/2 tsp Italian seasoning

2 1/4 cups biscuit mix

2/3 cup milk

Mix everything but the mushrooms, biscuit mix and milk in a crockpot.  Cook on low 4-5 hours.

Add in the mushrooms.  Cook on low 30- 60 minutes more.

Mix up the biscuits.

Spoon the soup into individual oven safe bowls (or one big pan if you don't have individual ones).  Spoon the biscuit mix over the top.

Bake at 400* until biscuits are golden brown.  Remove from oven and serve.

My kids wanted theirs topped with cheese, of course.  So I sprinkled some Parmesan on top in the last couple minutes of cooking so it would melt/ brown up.

Food For Thought

I have been on some different food boards the last few months and they are starting to concern me.  I am not going to name names or point fingers because there is no reason for that.  

I am worried about the trend of starving yourself to lose that stubborn bit of fat.  

I am upset that women are encouraging each other to brush their teeth instead of eat some food when they are hungry. 

It is frustrating to read about a woman that goes on a date with her husband and instead of enjoying her food she analyzes every morsel and doesn't enjoy herself.  

STOP THE MADNESS!!!

Quit weighing yourself daily and agonizing over the number, please. 

Food is not an enemy. 

I am going to say it again, FOOD IS NOT AN ENEMY.

Yes, there are trigger foods and you can overeat, binge, and go nuts.  However, all together food as a whole is getting a bad wrap.  

If you are hungry eat.  No, not a quart of ice cream!  Go eat something that will nourish your body. 

If you go on a date with your husband, enjoy yourself.  Eat what you want; not what you think you should have.  

Listen to your body and feed it.  

Food As Medicine: Cayenne Pepper

I've been working hard to finish up my Family Herbalist certification.  As I've been going through the coursework, I'm continually amazed at how many of our foods have medicinal properties.

I'm especially intrigued by the properties of cayenne pepper.

For the longest time, I only thought of this spice when I was making chili or Mexican dishes.  But, after going through the coursework, I see there is so much more to this spice.

One of it's properties is the ability to stop bleeding.  By taking an 1/8 to a 1/4 tsp in water, bloody noses will stop bleeding quickly.  Cayenne will also stop bleeding when applied directly to the wound.  

A tincture of cayenne (or again, the powder mixed in a glass of water) can be used to treat shock.

Since cayenne has warming properties, it has been used in cases of hypothermia.  

Cayenne has anti- inflammatory properties that can help combat pain.  An ointment made with cayenne can help ease the pain of arthritis.

Cayenne has cardiovascular benefits as well.  It can help to lower cholesterol.  It can help to strengthen artery and vein walls.  It can help the heart beat (pump) more efficiently- stronger, not harder.

A tea made from cayenne can help quickly clear stuffed up sinuses.    

Cayenne is used in formulas for pain relief, infection, respiratory ailments, female problems, and thyroid balance. Cayenne is an ingredient in laxatives, diuretics and ulcer medication. Added to ginger, cayenne helps clean out the bronchial tubes. This powerful stimulant can also be used as a relaxant to soothe gas, diarrhea, asthma and toothaches.

There are so many more uses for this spice than just cooking!

None of this is to be taken as medical advice.  It is up to you to research and consult with your doctor on what is right for you.

This post contains affiliate links.  You are under no obligation to purchase products through these links, but it would be great if you would help support Mom 4ce =)

Blueberry Sweet Potato

This year my family and I have become enamored with the sweet potato.  We have been eating them for breakfast four to six times a week and sometimes we have had them for lunch or dinner too.
I came across this recipe for a blueberry stuffed sweet potato and had to try it!  The day that I decided to make it I didn't have all of the ingredients so came up with this. 

Blueberry Breakfast Hash

3 Sweet Potatoes
2 Cups Blueberries
1-1.5 lbs Ground Meat
1 tsp Cinnamon
6 Eggs
 Ghee or Butter for cooking
Salt
Pepper

Peel and dice sweet potatoes.  Add ground beef, sweet potatoes, and cinnamon to a skillet and cook until meat is cooked through and sweet potatoes are tender.  Add blueberries and cover to cook .  In a separate pan fry eggs and top the hash with the fried egg.  Add salt and pepper to taste.