Warning: science post, no recipe, bail out now unless you have a curious personality. You know the type. Always asking questions, perpetually wondering, head-in-the-clouds explorer. I’ll post a follow-up recipe to my healthy breakfast series next week, but for now, I’m on a mission.

I’ve gained several pounds over the past few weeks and I did it quite easily, which surprised me. Check here to see why I gained the weight. I’m determined to lose it before it becomes my new normal, but I’ve also been curious as to why I gained it so easily. My eating habits didn’t change that much. My exercise routine was slightly different, but I kept up with my yoga practice.

Are you still with me?

Let’s start at the beginning. Literally.

I love this video from Virginia Hughes at The Last Word On Nothing because it’s short, charming, and incredibly creative. If you want a better understanding of your irregularly arranged DNA and how your unique version of this dynamic, coiled jumble of genes makes you the special (or quirky) person you are, watch this short (less than 2 minutes) video.

(Please scroll down, this isn’t the end of the blog post. Click the start button on the video to watch the magic of DNA coiling. The rest of my rambling continues after the video.)

See? Wasn’t that awesome?

In a nutshell (or nucleus in this case): DNA forms the inherited genetic material found inside our cells. Genes are the hereditary units that form our DNA. Our genes tell our cells how to function and what traits to express.

And guess what? We have some control over that. A good example is the genetic predisposition for celiac disease. Say you have the gene that codes for celiac disease (DQ2 or DQ8), but you live on some isolated island and you’re never exposed to gluten. That gene would not be expressed. It would stay turned off. On the other hand, if you eat a lot of gluten and the stars align, you’ll end up hitting the switch and turning the gene on. I have DQ2 genes and celiac disease, but I’ve been living gluten-free for so long now, I feel like my celiac gene is on dim mode. It’s not turned on, but it’s also not totally turned off either. Eating a big plate of gluten-filled pasta would be the equivalent of hitting the on switch and re-expressing the gene. I don’t want to do that.

On another note, I have this theory that I’ve tweaked a different genetic predisposition of mine in a healthy way and although that’s a good thing, there have been some unintended consequences. We have about 20,000 genes so there’s lots of potential for shenanigans.

Let me explain. That’s if you’re still here.

My mom says I was born running (much to her dismay). I grew up in the 50s and 60s and had they coined the term at that time, I probably would have been called ADD-ish. I rarely sat down long enough to eat a full meal, never took naps, was always fidgeting, ran up and down stairs, twirled, jumped off things, climbed over furniture and so on. If you ask my mom, she’ll say I was a royal pain in the neck.

Jump ahead to the year 2000. I’m hitting midlife, am still very active, but I’ve never really learned to relax. High blood pressure is common in my family and mine had been inching up over the years. Not bad, but it was making a move. I decided I had no desire to express (turn on) that high blood pressure gene that seems so prevalent on my dad’s side of the family. I decided to turn it off by practicing yoga and meditation. And guess what? A decade later, I don’t have high blood pressure, I’m calmer, I don’t fidget as much, and I no longer drive people crazy with my speed walking. Instead, I float around chanting in Sanskrit. No worries. Peace, love, and tie dyes.

One more time, but now jump ahead to 2011. I’m busy co-writing a book* with my friend and colleague Pete Bronski of No Gluten-No Problem, so I sit at my computer for long hours each day. I don’t change my eating habits (which are good for the most part), but my intense hiking, skiing, dog walking, etc. go by the wayside. I’m still committed to yoga, but to keep from being too stressed from my work, I practice a more restorative style. Yikes, I gain 5 or 6 pounds in short order. I’ve never done that before.

Here’s how it happened. I’m in midlife (okay, late midlife, late-late midlife) and I’m now practicing a more calming style of yoga. Both my age and my yoga have contributed to a reduction in my metabolism. That’s the point of yoga—relaxation, lower heart-rate, deeper breathing, lower blood pressure, less caloric need, and hence a lower metabolic rate.

Yikes! The perfect storm. I’m mellow, I don’t fidget, I’m older, I do restorative yoga, and I’m working long hours sitting at my computer. The result is weight gain, even though I’m eating well. And because of my age (which will remain untyped) and the fact that I’ve intentionally shifted my metabolism down a notch with all the yoga, it’s been harder to lose the weight. My muscle to fat ratio has changed. I don’t want these extra pounds to become my new set point, so what can I do?

First off, I can’t get all worked up about it as I have that high blood pressure gene just waiting for an excuse to turn on. I’m continuing with my meditative yoga, but I’m making sure I get a couple of power yoga classes in per week. I’ve added mountain biking into my schedule to boost my metabolism and burn some calories and I’ve added some round-about weight training. I’m not into going to the gym and lifting weights, but I’m aware that I need to build muscle, which is more metabolically active than fat. I do my yoga in the morning, my biking whenever I can, and I’m periodically doing some at-home strength training.

One last thing. I don’t think it’s a big deal to gain a few pounds. I have motivations other than being the “right” weight. I want to do some climbing this summer and I need to be in good shape for that. Extra weight makes climbing 14,000 foot peaks more difficult. Yoga inversions and arm balances are harder on my body if I weigh more. A few pounds makes a difference in the activities that are important to me. If you want to lose weight, you have to evaluate what your genetic predispositions might be, what you eat (quality and quantity), and what you do (sit, stand, run, what type of yoga, etc.) and adjust according to your age and lifestyle factors. Life is definitely an ever-evolving journey.

I promise a breakfast recipe for next week. A nutrient-dense, low calorie one.

Peace, love, and flexible genes!
Melissa

* When I wrote this blog post last March our book had not been released. The Gluten-Free Edge: A Nutrition and Training Guide for Peak Athletic Performance and an Active Gluten-Free Life is now available on Amazon.com and at various bookstores. Yeah!

Pete Bronski, founder with wife Kelli of the blog No Gluten No Problem, is an endurance athlete, friend, colleague, and co-author of our new book (May release date), The Gluten-Free Edge: A Nutrition and Training Guide for Peak Athletic Performance and an Active Gluten-Free Life. Check here for pre-order details. And when we say, an Active Gluten-Free Life, we mean everyone on the planet, not just super-heros.

After long hours (days, weeks, months) of researching, writing, rewriting, and interviewing gluten-free athletes and athletes who choose to be gluten-free, Pete is back logging long hours trail running and I’m back at Mary Jane telemark skiing. I’m also in the process of losing the 5 pounds I gained while writing and creating high-octane recipes for the book. Aahh, the irony of writing a book on sports nutrition (weight gain and a slide in fitness).

It was worth it and I’m incredibly grateful for the experience, but now I’m on a mission to revive myself. My eating habits weren’t bad while writing the book, but I sat on my bum for way too many hours and my exercise routine, active lifestyle, and yoga practice suffered. That’s not something I want to make a habit of.

I’ve found that the best way to kick-start my day and boost my energy levels is to eat a power-packed breakfast. That means a combination of high-quality carbohydrates, protein, and fat. Over the next couple of weeks I’ll be sharing healthy, gluten-free breakfast ideas for an active lifestyle. All will be vegetarian, nutrient-dense, and delicious.

First up: gluten-free power porridge with whole-grain oats and teff—perfect before heading out for a day of skiing or hiking (or in Pete’s case, mega-distance trail running).

But before I get to the recipe, I’d be remiss if I didn’t do a little “compare and contrast” of oats. Oats are not all the same, as fast-food, mega-giant McDonald’s demonstrated last year with the unveiling of their “Oats with the Most” fruit and maple oatmeal bowl. After reading the ingredient label and nutrition information, I’m thinking the tag line should read, “Oats with the Most additional and unnecessary low-quality, junk-food additives.”

McDonald’s Oatmeal Bowl contains the following ingredients: Oatmeal—whole grain rolled oats, brown sugar, modified food starch, salt, natural flavor (plant source), barley malt extract, caramel color; Diced Apples—apples, calcium ascorbate; Cranberry Raisin Blend—Sweetened dried cranberries (sugar, cranberries), California rasins, golden raisins, sunflower oil, sulfur dioxide as a preservative (contains sulfites); Light Cream—milk, cream, sodium phosphate, datem, sodium stearoyl lactylate, sodium citrate, carrageenan.

What the heck is datem?

I’m so glad you asked.

DATEM (directly from Wikipedia): Diacetyl Tartaric Acid Ester of Mono- and Diglycerides is an emulsifier used to strengthen dough by building a strong gluten network. It is also known as E472e and is often derived from genetically modified soya bean oil.

First off, if it’s called E472e, it’s not food (not to mention its other name). Really? We need a dough strengthener in our oatmeal?

Aside from the fact that this oatmeal is contaminated with gluten, it’s filled with a boat-load of unhealthy ingredients. Leave it to McDonald’s to completely ruin what should be a healthy breakfast.

Now, let’s take a look at the ingredient list on my bag of Montana Gluten-Free Oatmeal. Ingredients: whole grain rolled oats. Period. Wow, the oats are the ingredient. It’s the same thing with my bag of teff. Ingredients: whole grain teff. What a concept. The food is also the ingredient.

To be fair, the McDonald’s ingredient label included everything in the pre-made bowl of oatmeal. Yes it comes with the apples, cranberry raisin blend, and light cream infused into the oatmeal (don’t even ask). Unfortunately, you can’t pull through the drive-up window, order the Oatmeal Bowl and say, “Hold the E472e, the barley malt extract, the caramel color, the multiple sugars, the modified food starch, the calcium ascorbate, the sulfur dioxide, the sodium stearoyl lactylate, sodium citrate, and the carrageenan.”

To insure that my “compare and contrast” playing field is level, I’ll include the same detailed nutrition information on my porridge at the end of the recipe.

Gluten-free oatmeal and teff power porridge
(photo above–Montana GF Processor’s raw oats and Bob’s Red Mill raw teff)
what you need
1 and 1/4 cup water
dash of salt
1/2 cup certified gluten-free whole grain rolled oats
2 tablespoons whole grain teff
1/2 teaspoon vanilla
1 teaspoon cinnamon
1 small apple, cored and chopped
1 tablespoon raisins (or a mix of raisins and dried cranberries)
honey or maple syrup (to make it vegan, used maple syrup)
coconut milk or other milk

what you do
1. Bring water and salt to a boil.
2. Slowly add oats and teff, stir well, and turn heat to low. Add vanilla, cinnamon, apples, raisins, and cranberries (if using).
3. Cook on low for about 15 minutes, stirring occasionally.
4. Remove from heat when liquid is absorbed and serve with a drizzle of honey (or maple syrup) and milk of choice. I like light coconut milk with it, but any nut milk will do.

PER SERVING (Oatmeal Teff Porridge): 3.2 g fat; 78 g carbohydrate; 11 g protein; 10 g fiber
Nutrition Bonus: excellent source of iron

PER SERVING (McDonald’s Oatmeal): 4.5 g fat; 57 g carbohydrate; 5 g protein; 5 g fiber
Nutrition Time Bomb: additives, preservatives, dyes

Note: Some people with gluten intolerance have an immune response to oats, even certified gluten-free oats. If you choose to try oats, start slowly (1/3 cup) to see if you react. Oats also contain a lot of fiber, which is a good thing, but may cause gastrointestinal stress if you’re not used to it. Check with your healthcare provider if you’re unsure about adding oats to your diet.

Peace, love, and power porridge. Stay tuned for more healthy breakfast ideas for an active gluten-free life!

Melissa

It’s Valentine’s Day and I’m guessing you were expecting dark chocolate, candy hearts, and frilly cupcakes—not shiitake mushrooms, leeks, and spinach. I’m compelled to skip the sugar-laden Valentine goodies this year and go the medicinal mushroom route instead. It seems half the people I know are sniffling, sneezing, and coughing and although it’s hard to avoid being exposed, nourishing food gives your body the ammunition it needs to stay healthy in the midst of cold and flu season.

You want to be able to share the LOVE, not the flu cooties, right? That takes a powerful immune system. Shiitake mushrooms will help you boost your endurance in that department. I’m lucky to have a local source in Hazel Dell’s fresh organic mushrooms.

Shiitake mushrooms have a long and colorful history as cold and flu fighters. They’re a symbol of longevity in Asian cultures and there’s research to back up the claim. What is interesting about these mushrooms is the unique way they work in contrast. Let thy food be thy medicine. These little gems stimulate the immune system in a magical way, enhancing the beneficial aspects of immunity while suppressing the negative aspects. Perfect for those of us with misdirected immunity (think celiac disease).

Having said all that, I’m not a fan of the texture of mushrooms, but love the taste. I don’t like slimy foods like mushrooms or oysters. I can watch open heart surgery up close and personal, but can’t tolerate a runny nose. Mushrooms are plant boogers and they give me the willies. So, in order to take advantage of the medicinal attributes and wonderful earthy flavor of shiitake mushrooms, I cook them up and blend them with broth and a small amount of organic tomato sauce to make the most divine soup base you can imagine. I use this base for all kinds of soups and stews. It’s a cooking/health trick worth adding to your arsenal of radiant living tips.

Immune boosting shiitake mushroom soup

What you need (see fresh ingredients above)
1 cup shiitake mushrooms, washed and chopped
2 cups chicken broth
1 eight-ounce can organic tomato sauce
2 cups chicken broth
1 tablespoon olive oil
1 leek, sliced in rounds (into the green section)
6 cloves garlic, minced
3 celery stalks, about 1 cup chopped (leaves included)
2 carrots, about 1 cup chopped
1 tomato, chopped
4 cups chicken broth
1 tablespoon Simply Organic All-Purpose Seasoning
Sea salt and freshly ground black pepper
Fresh spinach, chopped
1 cup cooked chicken (option)

* Note that the total amount of broth should be 8 cups. You can substitute vegetable broth to make this a vegetarian soup.

What you do
1. Place chopped mushrooms in a medium saucepan. Add 2 cups chicken broth. Bring to a simmer and cook for about 5 minutes. Remove from heat when finished cooking so it can cool slightly.
2. While mushrooms are cooking, heat the olive oil in a large soup pot on low-medium. Add leeks and garlic and sauté for 5 minutes, stirring often.
3. Add 4 cups broth to large soup pot with the leeks and garlic mixture. Add celery, carrots, chopped tomato, chicken if using, and seasonings. Turn heat to low.
4. In the meantime, pour mushroom and chicken broth mixture into a blender. Be careful—hot liquids can blow the top off your blender. Let the mixture cool before blending. Add the tomato sauce and 2 cups of room-temperature chicken broth to the blender. Blend all ingredients until smooth. Pour into stock pot.
5. Simmer soup over low heat until vegetables are cooked, but still crisp (about 1 to 2 hours).
6. Add a handful of fresh, raw spinach to the bottom of a large soup mug or bowl. Ladle soup over spinach and give it a stir. The heat of the soup will wilt the spinach to perfection without overcooking it.

Options: add cooked brown rice, quinoa, or Tinkyada brown rice noodles.

For sweet treats to go with your immune boosting soup, check out these recipes.

Double chocolate, double walnut, double heart cookies from Gluten Free Easily
Mexican chocolate brownies from The Book of Yum
Chocolate souffle from Celiacs in the House
How to choose gluten-free chocolate for baking (part 1) from No Gluten No Problem
Pecan and chocolate pie from The WHOLE Gang
Chocolate fondue from Cook It Allergy Free
No bake cookies and creme cheesecakes from Simply Gluten-Free

Peace, joy, and immune-boosting love!
Melissa

I have a theory that if you keep your intentions (or resolutions as is the case with each new year) to yourself, you have a better chance of achieving them. The more you talk about something—a goal, a resolution, a project, an intention—the more it scatters. It’s like you’re frittering away bits and pieces of your grand design each time you mention it. The more you talk about it, the less interesting it becomes. Your brain registers a premature sense of accomplishment.

So—I’ve decided not to broadcast my list of 2012 resolutions. I’m keeping them to myself, thinking they have more power to blossom if I don’t talk about them (especially that 5 pounds I need to ditch and the mountain I want to climb).

Out with the old—in with the new.

Instead of a resolution list, I’m making a list (a glossary actually) of farm-fresh words to share over at The Balanced Platter, Amy (Simply Sugar and Dairy Free) and Maggie’s (She Let Them Eat Cake) new home for all things related to healthy and balanced living. During this month’s launch of TBP, you’ll find a steady stream of up-to-date information, helpful tips, brilliant ideas, and wholesome recipes instead of resolutions. We’re all in this together, let’s share our wisdom for a brighter and more balanced 2012.

Balanced Living Lingo

Biodynamic: A form of organic farming that emphasizes the relationship between the soil, plants, and animals as a self-sustaining system. Biodynamic farmers seek to maximize diversity in their farming practices by treating their farm as a unified organism. They avoid the use of artificial chemicals and practice crop rotation, composting, and plant and harvest according to seasonal and lunar rhythms.

Cage-Free Eggs: There is no legal definition of cage-free. Often cage-free hens live in crowded conditions with no access to the outdoors. Seek out local farmers who practice human animal husbandry. Organic eggs from healthy, pastured chickens look and taste very different from the conventional version.

Certified Naturally Grown: Certified Naturally Grown (CNG) products are certified by an independent nonprofit organization (not USDA) as having been produced in approximate accordance with national organic standards, a program involving fewer paperwork requirement and lower certification fees for farmers than the USDA’s National Organic Program.

Community Garden: A community owned and/or operated plot of land that is divided up for individuals or families to grow food. Community Gardens provide an opportunity to grow low cost, nutritious food and can contribute to the local economy by allowing gardeners to sell their produce at Farmer’s Markets.

Community Supported Agriculture (CSA): Consumers buy a share in a local farm or garden, usually paying before the beginning of the season—in return, they receive a weekly supply of fresh, local produce that is harvested throughout the growing season. By paying up-front the shareholder gives the farmer cash to start the season and also takes on some of the risks associated with farming (hail, drought, etc.). I’ve been a member of Grant Family Farms CSA here in Colorado for years and appreciate the opportunity to have locally grown, organic food, fresh from the farm. Check here to find a CSA in your area.

Conventional: Refers to standard agricultural practices that are widespread in the industry. Can (but does not necessarily) include the use of pesticides, synthetic fertilizers, mono-cropping, antibiotics, hormones, and other chemical approaches. Conventional farming in the U.S. may also include the use of GMOs.

Farmer’s Market: Refers to an open-air market where farmer’s sell their produce directly to consumers.

Farmstead Cheese: Farmstead cheeses are made by the same people who farm the animals producing the milk.

Farm-To-Table: Signifies that the food on the table came directly from a specific farm, or a meal prepared and served at the farm where the food was grown. The use of farm-to-table also emphasizes a direct relationship between a farm and a restaurant or store.

Food Shed: The term food shed is similar to the concept of a watershed while watersheds ouline the amount and flow of water supplying a particular area, foodsheds outline the flow of food feeding a particular area. Your foodshed encompasses the farm, your table, and everything in between.

Free-Range: USDA regulations apply only to poultry and indicate that the animal has been “allowed access to the outside.” The USDA regulations do not specify the quality or size of the “outside” or the duration of time an animal has “access to the outside.” Most farmers that you meet at the farmer’s market or through your CSA raise animals that are actually free to roam naturally, but if you want to be certain, you should visit the farm.

GMO (Genetically Modified Organism): GMOs are plants and animals whose genetic make-up has been altered to exhibit traits that they would not normally have, like longer shelf-life, different color, or resistance to certain chemicals. In general, genes are taken (copied) from one organism that shows a desired trait and transferred into the genetic code of another organism. Genetic modification is currently allowed in conventional farming.

Gleaning: To gather food left behind after the harvest. Sometimes farmers invite people to their farms to glean for free food or to donate food to food banks.

Grass-Fed: Refers to livestock, especially cattle or sheep, that have been fed grass instead of corn or soy (grains). Grain is commonly fed because the cattle or sheep fatten more quickly, but grain creates abnormal acidity in their digestive system, which negatively effects their overall health. Meat and milk from 100% grass-fed animals have a healthy ratio of omega 3-6-9′s and a higher amount of conjugated linoleic acids (CLA, a fatty acid that has health-promoting properties).

Heirloom: Heirloom crop varieties, also called farmer’s varieties or traditional varieties, have been developed by farmers through generations. Generally speaking, heirlooms are varieties that have been in existence for a minimum of fifty years.

Heritage: A term applied to breeds of livestock that were bred over time to be well-adapted to local environmental conditions, withstand disease, and survive in harsh environmental conditions. Heritage breeds generally have slow growth rates and long productive lifespans outdoors, making them well-suited for grazing and pasturing.

Local Food System: When all aspects of the production, distribution, storage, consumption, and sale of food are operated, managed, and owned by the community it serves. This is part of the broader sustainable food movement.

Locavore: A person who is interested in eating food that is regionally produced as part of the collaborative effort to build more locally based, self-reliant food economies.

Natural: USDA guidelines state that all “natural” meat and poultry products can only undergo minimal processing and cannot contain artificial colors, artificial flavors, preservatives, or other artificial ingredients. The claim “natural” is otherwise unregulated. In many cases, it means nothing.

No Anitibiotics: Antibiotics are given to animals such as cows, hogs, sheep, and chickens to prevent or manage diseases. “No antibiotics,” implies that a farmer does not administer antibiotics to his/her animals.

No Hormones: Hormones are commonly used in the commercial farming of animals such as cattle to speed the growth rate or increase milk production. Some of these hormones are natural, some are synthetic, and some are genetically engineered. If a ranch or product professes “no hormones,” this means that they do not engage in these practices. Hormones are not allowed in raising hogs or poultry.

Organically Grown: Food grown without synthetic pesticides, insecticides, herbicides, fungicides, hormones, antibiotics, fertilizers or other synthetic or toxic substances. Organic food does not include foods that have been irradiated or genetically modified.

Pastured: There are no regulations as to what this defines. If a farmer states their animals are pastured, the animals should spend time living on pasture as opposed to just having “access” to pasture. Time that an animal can actually live on pasture will vary regionally based on weather and length of growing season. To know for sure, ask the farmer and visit the farm.

Raw Foodism: The practice of consuming uncooked, unprocessed, and often organic foods as a large percentage of the diet.

Seed Saving: The practice of collecting seeds in order to preserve the genetic diversity of our agricultural heritage that is now threatened by agricultural seed monopolies.

Slow Food: An international movement that began in Italy as a reaction to the fast food industry. The Slow Food movement seeks to preserve the culture of food by education consumers about the seasonality of foods and which foods grown in their region, by connecting consumers to farmers, and by celebrating high quality food with others. There are Slow Food Chapters all over the world that celebrate good, clean, fair food.

Sulphured/Unsulphured: Many dried fruits are sulfured with sulfur dioxide (SO), or meta bisulfate to keep them from oxidizing during and after the drying process. This preserves their original color and acts as a preservative. Unsulfured fruits are often dark in color.

Sustainable Agriculture: Farming that is socially just, humane, economically viable, and environmentally sound.

Transitional: Farmers must practice organic methods for three years on a given piece of land before the products harvested from that land can be sold or labeled organic. “Transitional” is an unofficial term that refers to farmland that is in a transition period towards organic certification.

Urban Agriculture: The practice of cultivating, processing, and distributing food in an urban, rather than rural, environment. Urban farming is integrated into the urban economic and ecological system. For example, large gardens (mini farms) are being grown on rooftops in large cities. Vacant lots are being used for agricultural purposes.

Vegan: Foods with this label contain no animal products such as meat, dairy, eggs, gelatin, or honey.

Check out The Balanced Platter for more tips on bringing balance into your life! And please join me on Facebook and Twitter or subscribe to my blog for post updates (see above).

Peace, love, and balanced living in 2012!

Thank you to Pitchfork Pinups and The Farmer’s Market Coalition for some of these glossary terms.

I’ve been detained for the past several weeks. In fact, I almost forgot I had a blog. If it hadn’t been for the occasional spam updates, this blogging thing might have completely slipped my mind. My absence has been for good reason though. I’m involved in an exciting book writing project with friend, colleague, writing guru, endurance athlete, and fellow blogger Pete Bronski from No Gluten No Problem. Although it’s been a wild ride (sprinting a marathon as Pete says), I’m grateful and thrilled to be involved. We’ll keep you posted.

And now — back to blogging.

Have you ever wondered if you’re getting a hit of iron when you cook in a cast iron skillet and then eat the food? Doesn’t that sound like more fun than buying and taking iron supplements?

I’m not suggesting giving up your iron supplements if you’re truly deficient, but why not let some of that free iron migrate from the pan to your red blood cells? A 2007 study published in the Ecology of Food and Nutrition Journal found that iron nutrition status among vegetarians can be improved by using cast iron skillets in meal preparation. The iron transferred from the skillet to the food and was absorbed by the subjects. The use of cast iron pans decreased the prevalence of iron deficiency anemia in the population studied.

That’s great if you’re absorbing your iron to begin with. People with unmanaged, undiagnosed (or newly diagnosed) gluten intolerance are often iron deficient. The area of the small intestine where iron is absorbed can become inflamed and damaged, so even if you’re eating a healthy diet you might not be absorbing or assimilating the nutrients.

You’ve heard the old saying, you are what you eat.

Uh, well, not always.

It’s more like, you are what you’re able to digest (breakdown), absorb into circulation, and ship out to your anxiously-awaiting cells. If you aren’t absorbing your iron, you should find out why. If you don’t get enough iron in your diet, which can be the case with vegetarians, cooking with cast iron will boost your intake.

I have a small cast iron skillet from my grandmother that I use on a regular basis. It’s my personal breakfast skillet. I roast veggies in it and top the mixture with a poached egg or two. It makes for a delicious, iron-rich meal. It also makes for quick cleanup since I’m cooking and eating out of the same pan.

Heavy Metal Skillet Breakfast

Broccoli stalks (amazingly good roasted)
Cauliflower
Onions
Tomatoes
Spinach
Pastured eggs
Simply Organic All-Purpose Seasoning
Sea salt and freshly ground black pepper

Preheat oven to 400 degrees F. Lightly grease skillet. Trim broccoli stalks by getting rid of the funky stuff on the outside. Cut in 1-inch wide by 2- to 3-inch long chunks (see photo). Cut cauliflower chunks in half. Cut onions in 2- to 3-inch chunks. The vegetable pieces should be cut to similar sizes so they roast evenly.

Place vegetables in a small bowl and drizzle with a little olive oil. Add some Simply Organic All-Purpose Seasoning (my absolute favorite multi-purpose seasoning), sea salt, and freshly ground black pepper. Stir to cover vegetables. Put the broccoli chunks, cauliflower, and onions in the skillet and place on center rack of oven. Set timer for 20 minutes.

After 20 minutes, add the tomatoes and spinach, stirring to blend the newly added vegetables with the others. Roast for another 10 minutes.

In the meantime, poach two eggs. Once the vegetables are roasted, top with the eggs and enjoy.

Note: Broccoli stalks are awesome roasted. Don’t throw them away. They taste tender and slightly sweet when roasted. They’re delicious!

You might also like:
Carol’s version of Eggs Florentine baked in a cast iron skillet (from the wonderful blog Simply Gluten Free).

Peace, love, and cast iron.
Melissa

* Update: I’m happy to hear your comments, but the contest deadline is over and the winners will be announced soon! Thanks everyone. I appreciate the massive turnout!

I’m unfurling my Home For The Holidays banner and joining the wild party over at Gluten Free Easily. Shirley (founder of GFE) has organized this amazing holiday blogging event which started November 28th and will run through December 23rd. Close to 90 prizes will be given away during the celebration—at least 3 each day. The grand prize at the end will be a VitaMix professional blender 5200 lifestyle package! Yes, you read that right. A high end VitaMix professional blender. Included with that is a 32 ounce dry grains container so you can grind your own gluten-free flours. Wouldn’t you love to win that?!

I thought so.

Please join me, Shirley, and 23 other gluten-free bloggers as we share recipes that mean both home and holidays to us. You know the kind. One whiff as you open the front door, one bite, one sip, one hug, and you know you’re home. Food is such an important part of the holiday spirit and switching to gluten-free can throw a wrench in your holiday plans. It doesn’t have to be that way. We want to share our traditions with you and how we’ve adapted them to be gluten-free. We also want to hear what your favorites are.

Here’s the deal. Each day, with each new blogger, you will have an opportunity to win a prize, so follow along closely. There’s a short window of time (only 48 hours) to win the prize, so act fast and comment often. Check out Shirley’s post here for all the details you need to stay on track. Each time you comment, you are entered to win the daily prize at that blog and you’re also entered to win the grand prize. If you don’t win the VitaMix, you might win the 2nd grand prize, which is a $150 spending spree from Free From Gluten, your one-stop online shopping center for all things gluten-free, or the 3rd prize, a Caveman Cookies giveaway package worth $89.

Today’s prizes are one copy of Artisanal Gluten Free Cooking by Kelli and Peter Bronski, founders of the blog No Gluten No Problem and 2 copies of Wheat Belly by Dr. William Davis. Although Pete is a friend and colleague, Artisanal GF is hands-down one of my favorite cookbooks (GF or not). It’s filled with delicious recipes made from scratch. It’s also sprinkled with entertaining tidbits about living gluten-free. You’ll love it. Wheat Belly is a GF book of a different kind. Dr. Davis is a cardiologist who believes wheat is one of the main factors in the dramatic rise in obesity and disease. For details, check out this interview I did with Dr. Davis and my review of Wheat Belly. The book is definitely worth reading.

To be entered to win, leave a comment on this blog post. If you’d like to be entered more than once, “Like” Gluten-Free For Good on Facebook and comment separately HERE letting me know you did that. You can also Follow Me on Twitter and comment separately HERE letting me know you did that. Don’t leave one comment summarizing everything, comment each time. That way you have more chances to win one of today’s prizes and also more chances to win the grand prize. And remember, make it fast as you only have 48 hours to win. The contest on this blog will close at midnight on Wednesday, December 7th.

Sound good?

Okay, back to the food.

Red chile enchiladas are a holiday tradition at our house. Stacked, rolled, or made into a casserole, these enchiladas are an all-time favorite. During the holidays our house is brimming with family, friends, laughter, warmth, great smells, and lots of love. Back when I lived in Taos Ski Valley, NM and my days were filled with work at the Hotel St. Bernard and skiing every day, I made my red chile from local dried chile pods. Now, 4 kids and various additions to the family later, I use frozen Bueno Red Chile puree. It’s still from New Mexico, still pure and simple (no additives, preservatives, etc.), still packed with vitamin A, but WAY easier than starting from scratch. See photo above, that’s starting from scratch. This is more of a “launching pad” recipe. Adjust it to your liking by topping the final meal with shredded lettuce, chopped tomatoes, scallions, black olives or sour cream. We like the individual stacked enchiladas topped with a poached egg. When I make it as a casserole, I skip the eggs.

Festive Red Chile Enchiladas (Casserole Style)
2 tablespoons olive oil, extra for frying the corn tortillas
1/2 cup finely chopped onion
4 cloves garlic, finely minced
2 tablespoons brown rice flour or another mild GF flour
2 14-ounce containers of Bueno Red Chile Puree or Bueno Special Reserve Puree, thawed *
2 14-ounce containers of water, added slowly to make sure you have the consistency you like *
1/2 teaspoon Mexican oregano
1 teaspoon salt
12 corn tortillas, make sure they are gluten-free
1 to 2 cups cooked and shredded chicken or turkey
2 cups shredded cheddar cheese

1. Heat oil in medium-sized stock pot over medium heat.
2. Add onions and garlic and cook, stirring often, for about 6 to 8 minutes or until onions are soft.
3. Add flour and whisk well, making a roux. Whisk for about 2 minutes until well blended.
4. Add red chile and water, whisking to eliminate lumps.
5. Add Mexican oregano and salt, bring mixture to a low simmer and cook uncovered for about 45 minutes. Stir occasionally to prevent from sticking to the bottom of the pan.
6. Heat extra oil over medium heat in a small skillet. Quickly fry one tortilla at a time in hot oil. Drain on paper towels.
7. Put a small amount of red chile in a large shallow casserole dish to lightly coat the bottom. Alternately layer fried tortillas dipped in heated red chile sauce, shredded cooked chicken or turkey, and cheese until all ingredients are used. Drizzle with more red chile and top with cheese.
8. Bake uncovered in preheated 350 degree oven for 20 to 30 minutes until cheese is melted and lightly browned on top.

* I like using 1 hot and 1 mild container of Bueno red chile. That makes for a spicy blend, but not overwhelmingly hot.
* Mixture should have a gravy-like consistency. Adjust so it’s not too watery or too thick. If it’s too watery, let it cook longer; too thick, slowly add more water.

Check here for yesterday’s Home For The Holiday’s post by one of my favorite bloggers, Maggie at She Let Them Eat Cake. No cake this time, but she came up with some amazing candy cane ice cream, dairy-free no less! And don’t forget to check out Kim’s addition tomorrow over at Cook It Allergy Free. She’s another one of my favorite allergy friendly bloggers.

Remember, share the love and leave your comments HERE. You might win one of these books, or you might win the grand prize. Oh, I’m so envious.

Peace, love, and happy holidays!
Melissa

Update: The winner of a package of this awesome bread mix is Sherri. Lucky girl!

Who loves the golden-brown, crusty edges of a freshly baked loaf of bread?

That would be me.

Who prefers the soft, warm, sweet smelling center?

That part is good, but nothing like the crumbly texture and delicate taste of the crust.

Which do you crave? The crust or center? I’m curious, so let’s take a vote.

Leave your answer in the comment section below. You might be the lucky winner of a package of Montana Gluten-Free PrOatina Toasted Oat Bread Mix. There’s no right or wrong answer, although people do seem to have a definite preference for one or the other. I have a serious weakness for the crust, but I know others who are hopelessly addicted to the center. The winner will be randomly chosen by my 5 year old neighbor. It’s worth a comment; this bread is awesome.

Before I launch into this post, I have a disclosure to make. While I love my Montana Gluten-Free farmer friends, I don’t get paid to say nice things about them. I order my toasted oat bread mix online (check here) and pay full price like everyone else. The package I’ll be sending the winner was part of my recently purchased half-case of bread mix. My intention is simply to support the farmers who are doing it right. We get to vote with our forks (or bread pans in this case) and I vote for healthy, sustainable, gluten-free food choices. This is literally a “grass roots” movement and the more we know about what’s in our food supply and where it comes from, the better off we are.

Yes, I love this bread. Yes, I love these farmers. But here’s the deal. I have to be mindful about how much bread I eat. Baked goods are an occasional treat, so if I’m going to eat bread, I don’t want to waste my time, money, or my calories on the low grade stuff. Aside from being the best loaf of gluten-free (or not gluten-free) bread EVER, this toasted oat flour is a good source of protein and fiber and even contains some calcium and iron.

And here’s the kicker about the crust, which is absolutely divine on this bread. Check out that photo above. I made this loaf yesterday. Does that crust look incredible or what? My weakness is the end piece—still warm from the oven, slathered with real butter. Enough so that it drips down my chin with the first bite. Slurp.

Excuse me. I need to do a taste test. I’ll be back shortly. I have to make sure I’m not exaggerating. You know, for the sake of accurate reporting.

Okay, just as I thought. No exaggeration. It’s that good.

Back to the science behind the crust. I’m not sure how this translates to gluten-free oat bread, but a group of researchers in Germany found that the crust of a conventional bread mixture contained a unique, crust-only antioxidant that didn’t exist in the original flour. This health-promoting compound was eight times more abundant in the crust than in the rest of the bread. Pronyl-lysine is the high-powered antioxidant. It magically appears during the baking process. Magically as in a chemical reaction between certain amino acids and sugar in the presence of heat. A Maillard style love affair. An auspicious pairing that several studies have found increases the level of specific enzymes that are protective against cancer. How cool is that? Cancer fighting bread crust!

Luckily I’m already smitten with the crust. No need to force myself to increase my pronyl-lysine intake.

So, what is it? Crust or center? Be honest. Leave your answer below. Who knows? You might be eating your own loaf of this bread soon.

Peace, love and toasted oat bread crusts!
Melissa
Cook’s Notes: I made the above loaf in the oven. No kneading necessary. This is my favorite way to make this bread. It’s easy and not terribly time-consuming. The crust comes out perfect. I’ve also made it in my old bread machine, which does NOT have a GF setting. GF bread doesn’t need to be kneaded and I can’t avoid that setting on my old machine, so it goes through the kneading cycle. The bread still comes out tasting great, it just doesn’t have this beautiful crust on it. My advice–make it in the oven or in a bread machine with a no knead setting. No matter how you do it, it’s a dynamite loaf of bread.

Well, what do you think? Will this glob of dough migrate straight to your belly?

I haven’t eaten wheat in years, so I’m not worried about a “wheat” belly, but I understand my own physiology well enough to know that overloading on high-carb, baked goods (gluten-free or not) will make for wild blood sugar loop-de-loops, not to mention extra pounds.

Have you heard of the new book, Wheat Belly, by gluten-free medical doctor, William Davis? If you haven’t, you will soon. It made its way up to #5 on the New York Time’s best seller list (hardcover advice and miscellaneous category) and is generating lots of controversial chatter along the way.

I’m not sure why, but Dr. Davis’s publicist sent me a copy of the book (thanks, Olivia). I hadn’t heard of it, and to be honest, I rolled my eyes when I saw the title. I figured it was just another weight loss book, in what has become a bazillion dollar industry—this time using “gluten-free” as the hook.

After my eye-rolling subsided long enough to focus on the fact that the book was written by a preventive cardiologist, I was intrigued. Preventive being the key word when it comes to heart health. I like exercise science, which tends to revolve around cardiac function in one way or another. My thesis paper for my degree (way back when) was a long-winded question about whether exercise training promotes coronary collateralization in people with heart disease. And, if so, do these vessels enhance myocardial perfusion? I went on to do an internship in cardiac rehab, help start an out-patient program, and neurotically fuss about whether my cholesterol and/or my HDLs were too high. Yes, freakishly high HDLs, which are half my cholesterol and my cholesterol isn’t low.

So—Wheat Belly was written by a preventive cardiologist who advocates no gluten, less drug use, balancing blood sugar, and is focused on real food?

I’m in.

I read the book and spent an hour last weekend interviewing Dr. Davis for this blog post.

He’s delightful, has a good sense of humor, and is on a mission to find better solutions to the deluge of health problems we face in this country. He wants to help people. Many docs practice flow-chart medicine.

Oh, you have this symptom? Then you need this drug.

I didn’t get that feeling from Dr. Davis, and that’s unusual in cardiology. He won’t immediately hand you a prescription for a statin drug, but he might offer you a recipe for low-carb, grain-free pumpkin spice muffins. My Paleo friends will love him.

While I don’t agree with everything in the book and I find his food philosophy a bit animal-product-heavy for me, his “eat real food” approach to health makes perfect sense. He does use artificial/non-nutritive sweeteners (which I avoid), but he admits that’s a compromise. I understand his reasoning, as I do my own version of compromising when it comes to a few select, gluten-free products that I recommend to clients and that I occasionally use myself.

I also know, from a health standpoint, that trading gluten-containing products for gluten-free products isn’t the answer. Dr. Davis is on that bandwagon as well.

Excuse me while I step onto my soapbox for a moment.

I repeat. Switching from one overly-processed “food” to another is not the answer, and much of the time, the new gluten-free version has no more nutritional value than ground styrofoam.

Gluten-free baking often relies on refined starches and sugar to recreate a wheat-like texture and to improve taste. This has been a major frustration of mine for years. Many of the support organizations focus on replacing wheat with gluten-free products, rather than encouraging people to eat nourishing food that happens to be gluten-free. A major topic of discussion right now in the celiac community is the Gluten Free Labeling Law currently under consideration by the FDA. While I support a uniform labeling standard and understand the pros and cons of various ppm limits, if you eat real food, you don’t have to worry about labels, ppms, or government standards.

Stepping down from my soapbox now. Nah, I’ll keep one foot on and one foot off.

As a nutritionist, one of the things I think is most important in improving health is to eat organic, whole foods (lots of vegetables) and to balance blood sugar. That’s also the premise of my version of a gluten-free diet and what Dr. Davis is advocating. The overriding theme in Wheat Belly is to resolve metabolic syndrome and type 2 diabetes by reducing carbohydrates (especially wheat and refined starches), and in the process, most people lose weight. But, you can’t trade gluten-containing processed carbs for gluten-free processed carbs.

The basic premise makes sense. Unless you’re running a marathon, but that’s another story.

While I don’t agree with everything in Wheat Belly, I do get the idea that Dr. Davis’ motto, especially when it comes to heart health, is to “prevent” problems before they sabotage your health. I’m into that, too.

For more information, please check the following links.

Wheat Belly Blog
Track Your Plaque Blog (I love this—meditation, prayer, and deep breathing as strategies to enhance heart health. Go, Dr. Davis, go!)

Peace, love and real food.
Melissa

I have a thing for farm-fresh food.

I was in San Diego last weekend, attending the Celiac Sprue Association’s national conference. These conferences usually feature one or two celiac rock stars from the medical community. This year was no different as Dr. Peter Green from Columbia University was the keynote speaker. Yes, he’s brilliant, charming, knows his way around intestinal micro-villi, and is one of the top celiac researchers in the world. Plus, he has an Australian accent. Total swoon-potential, if you’re into that kind of thing.

Me?

I’m into farmers.

No disrespect to the docs, but it’s the farmers who rock my world. Good nutrition is about good agriculture. Our health and the health of the environment depends on what happens out in the field. It’s all linked. We can talk about medical advances, pathology, and pharmaceuticals until the cows come home (sticking with my farm theme), but it’s the quality of the food we eat that holds the promise to better health.

While in San Diego, I reconnected with some farmer friends (I admit, I’m an ag groupie) from Montana and bought some Toasted Oat Bread Mix to experiment with. Yesterday I baked a loaf of whole grain, toasted oat bread and, I’m not kidding, the smell drifting from my kitchen window was intoxicating. The UPS guy asked me to marry him.

I used pastured eggs from Grant Family Farms, the toasted oat mix from the Montana farmers, and local Madhava honey to make the bread. Once cooled, I used fresh, organic pears from my Grant Farms fruit share and smoked gouda cheese. I ended up with the most amazing grilled cheese sandwich ever. In fact, this is the best loaf of bread I’ve ever made and that includes the whole wheat bread (little did I know) I made from scratch back in my hippie-girl days.

gluten-free grilled cheese sandwich (gourmet comfort food)
2 slices toasted oat bread (I made the mix in my breadmaker)
sliced pear (not-quite-ripe is best)
thin slices of smoked gouda cheese
butter

Melt butter in a sauté pan on low-medium heat. Make sure it doesn’t burn. Assemble sandwich and grill in sizzling butter on both sides. You might have to put a lid (askew so it doesn’t get moist) on the pan to fully melt the cheese. Sniff, slice and drool.

Other gluten-free grilled cheese ideas—
• Peaches, raw cheddar, thinly sliced almonds
• Goat cheese, figs, sliced pears
• Roasted green chiles, tomatoes, colby cheese

For more on Montana Gluten-Free Products, check here.

For more information on oats and to be included in a focus group on oats, please read on.

If you have celiac disease and are unsure about adding oats to your diet, take part in the nationwide focus group on oats (check with your doctor first to make sure this is appropriate for you). Click here for details. If you fit the criteria, you’ll get a free (yes, free) bag of Montana GF PrOatina oats to try. Deb from the blog NotEvenACrumb has joined forces with the Montana farmers to help conduct a survey determining the gluten-free community’s tolerance to PrOatina, the farmers’ trademark oat product. I have no problem with oats and, as a nutritionist, feel they are a wonderful addition to the gluten-free diet. If you want to experiment with GF oats, start slowly so you don’t confuse too much fiber with a sensitivity to the oats. Montana GF products are certified gluten-free and processed in a dedicated facility. Their products are also free of dairy, corn, soy, nuts, and are GMO-free. Check here for details.

Disclosure: I’m thankful for farmers and appreciate and respect their hard work. I like knowing where my food comes from and I support the farmers who are doing it right. This is about passion and the future of our food supply, it’s not about money. I get nothing if you click any of these links, not even a free pear or a loaf of bread. This is not about that, it’s about supporting the people who are growing our food. We need to do that. They deserve it.

If you want to try a loaf of toasted oat bread, you can get the mix here. This is my new favorite bread mix. It’s wonderful. Seriously. Go, try it now and be prepared to be flirted with if your windows are open.

Peace, love and grilled cheese sandwiches on toasted oat bread. What’s your favorite?
Melissa

* 9-22 Update on this post—Thanks to everyone for your great comments and input. Jane from PA was the winner of the give-away, but if you haven’t read the post yet, please do so. It’s full of compelling information.

Did you know?

• Almost 29 million pounds of antibiotics are sold for subtherapeutic use in agriculture each year (2009 estimate from the FDA). Animals are routinely given antibiotics to compensate for the unhealthy living conditions on factory farms. The overuse of antibiotics in our food supply is connected to the increase in antibiotic-resistant organisms. Unfortunately, that impacts the treatment of life-threatening diseases in humans. According to the State Environmental Resource Center, the USDA estimates that 70% of all food borne illness in the US can be traced to meat.

• In his book, Healing the New Childhood Epidemics: Autism, ADHD, Asthma and Allergies, Kenneth Bock, MD states that in the past 2 decades, autism has increased 1500%, ADHD 400%, asthma 300%, and allergies 400%.

• Recombinant bovine (cattle) growth hormone (rBGH / rBST) is a genetically engineered hormone approved by the FDA in 1993. The product, used to increase milk production in dairy cows, carries with it an elevated risk to the animal of mastitis (udder infections), digestive disorders, and a host of other negative health conditions. Treatment requires routine antibiotic injections. These hormones and drugs find their way into the milk supply. Canada, the European Union, Japan, Australia and New Zealand have banned the use of rBGH. We have not.

• Genetically engineered (modified) foods contain genetic material that has been artificially altered. These foods convey characteristics that weren’t previously found in our food supply, including the possibility of new allergens. Eighty percent of all processed foods in the US contain GMOs (genetically modified organisms).

• Epidemiological studies indicate that exposure to certain crop pesticides may increase the risk of Parkinson’s disease by up to 75%. Exposure to multiple chemicals acting synergistically may increase the effect of each chemical.

• A recent study published in the Journal of the American Academy of Pediatrics found the prevalence of food allergies in children under the age of 18 to be 8%. Among children with food allergies, 38.7% had a history of severe reactions and 30.4% had multiple food allergies.

• Researchers at the University of Southampton found that hyperactivity and behavior problems increased in children who were exposed to artificial food colors and the preservative sodium benzoate. Check here for details.

• Through extensive research, Dr. Joseph Murray (Mayo Clinic gastroenterologist and Celiac disease specialist), has found that Celiac disease is five times more common now than it was 50 years ago. He believes something has changed in our environment to trigger the increase. This isn’t about an increase in diagnosis, it is about the increase in occurrence. Check here for his explanation. There has also been an increase in non-Celiac gluten sensitivity and wheat allergy.

• The wheat we eat today is very different from the wild version our ancestors first cultivated thousands of years ago. We now have over 25,000 genetic variations of wheat, many with high yield and high gluten properties. Gluten is a common ingredient in processed food, is difficult to digest and is of no biological value.

• On their website, the American Academy of Allergy, Asthma & Immunology, states that the prevalence of asthma increased 75% from 1980 – 1994. Asthma rates in children under the age of five have increased more than 160% in that same time period. In 2007, 29% of children who had a food allergy also had asthma.

• In a 2008 press release, the Center for Disease Control (CDC) announced that the number of young people who had a food or digestive allergy had increased by 18% between 1997 and 2007. The CDC report determined that children with food allergies were up to four times more likely to have asthma.

I could go on (and on), but you get the idea. These are random facts that impact our health. I believe they’re all connected. What we eat today is vastly different from what our grandparents ate fifty or sixty years ago. The introduction of highly processed foods, the overuse of antibiotics, genetically engineered ingredients, additives and dyes, crops sprayed with pesticides, fast food on every corner, patented seeds, and compromised soil have all played a part in changing the quality of the food we eat and how our bodies react to that food.

Why does it matter?

A large part of the immune system is located in the gastrointestinal tract. When we eat foods that contain pesticides, additives, hormones, antibiotics, etc., it confuses the very system that is designed to keep us healthy. We end up with nutrient deficiencies, food intolerances/sensitivities, bacterial imbalances and an increased risk for all kinds of diseases and disorders.

Robyn O’Brien, founder of the AllergyKids website and author of The Unhealthy Truth, is on a mission to raise awareness regarding the proliferation of toxins in our food supply and how that relates to the rapid rise in serious health conditions. I’ve met Robyn on a couple of different occasions and had the pleasure of joining her and several other health bloggers for lunch recently. We’re all in this together and sharing reliable information about the toxic changes in our food supply is important. For more information about Robyn, check out her TED talk video. She has a fascinating story.

I don’t often do give-aways or events on my blog as I’m too scattered, busy, and unorganized to commit to them. But – I’m passionate about wholesome, nourishing food. I’m also a nutritionist and mom to four kids and I don’t like the thought that my family (or yours) is being exposed to dangerous substances without our knowledge. Several other writers who attended the lunch with Robyn are participating in this “awareness” event and giveaway as well. Please see the links below. I’ll be adding more as the posts are published.

Okay, no more ranting. If you made it this far, please leave a comment and I’ll pick one lucky reader to receive a copy of Robyn’s informative and eye-opening book (The Unhealthy Truth), a copy of the Stonyfield Organic Yogurt cookbook and 5 coupons each for Oikos organic Greek yogurt and YoBaby organic yogurt. To increase your karmic odds, but not your statistical odds, please share this post with your friends and join me on Facebook and/or Twitter. I add lots of good information on both social network sites that I don’t have time to post here on the blog. I’ll give it a couple of weeks and then I’ll have my 5 year old neighbor pick the winning number out of a hat. I have no desire to figure out how those random raffle picker programs work, so you’ll have to trust that my little neighbor and I will do this fairly.

Check the following posts for more information. It’s a blog hop!
Write Mind Open Heart (The Unhealthy Truth – with giveaway – and why I’m on alert for frankenfood)
Stapleton Moms (Just one thing to make your family healthier: no rBGH in your milk)
Mile High Mamas (I fed my family WHAT? Toxic secrets revealed in The Unhealthy Truth)
Lifenut (A food fight for our lives)
Evolving Mommy (The Unhealthy Truth)

Good luck!
Melissa