Is Microwave Cooking Safe?

Do you try to avoid using the microwave for fear of radiation or some other cancerous cause?  With terms like "nuke" used to describe cooking with a microwave, who could blame you?  I say, "yes", microwave your food or drink without fearing your sudden demise!

Thanks to microwaves, I can have a healthy breakfast like this!

I cook meals on the weekend for Kelley and me to take to work for lunch during the week.  Like yeast needs sugar, I depend on my energy emitting cube to cook numerous fresh and frozen veggies daily. A family member recently told me they don't have a microwave in their home because of the dangers of radiation and other potential horrors it may bring. After asking for more details, he asked the person who first warned him of the dangers.

I love popcorn too much to not use a microwave.
I know I could cook on the stove, but I don't want to add any oil!

My cousin wasn't able to get a response at the time, but told me he read about the potential problems on a website.  Fearful I may have to give my microwave up and *suspenseful gasp* use the stove or oven, I decided to do my own searching.  Turns out there is plenty of info arguing both sides, like most things, but I was comforted by what I found.

The FDA has an informative page that helps answer most microwave matters. Here are the paragraphs I found most helpful from the site:

What is Microwave Radiation?
Microwaves are a form of "electromagnetic" radiation; that is, they are waves of electrical and magnetic energy moving together through space. Electromagnetic radiation ranges from the energetic x-rays to the less energetic radio frequency waves used in broadcasting. Microwaves fall into the radio frequency band of electromagnetic radiation. Microwaves should not be confused with x-rays, which are more powerful.
Microwaves have three characteristics that allow them to be used in cooking: they are reflected by metal; they pass through glass, paper, plastic, and similar materials; and they are absorbed by foods.

Cooking with Microwaves
Microwaves are produced inside the oven by an electron tube called a magnetron. The microwaves are reflected within the metal interior of the oven where they are absorbed by food. Microwaves cause water molecules in food to vibrate, producing heat that cooks the food. That's why foods high in water content, like fresh vegetables, can be cooked more quickly than other foods. The microwave energy is changed to heat as it is absorbed by food, and does not make food “radioactive” or "contaminated."
Although heat is produced directly in the food, microwave ovens do not cook food from the "inside out." When thick foods are cooked, the outer layers are heated and cooked primarily by microwaves while the inside is cooked mainly by the conduction of heat from the hot outer layers.
Microwave cooking can be more energy efficient than conventional cooking because foods cook faster and the energy heats only the food, not the whole oven compartment. Microwave cooking does not reduce the nutritional value of foods any more than conventional cooking. In fact, foods cooked in a microwave oven may keep more of their vitamins and minerals, because microwave ovens can cook more quickly and without adding water.


Check out the link to learn more on the microwave process.  Microwaving can pose a threat if you stand near the door while cooking as small amounts of radiation can emit through the glass. So don't put your face really close to see your food and you'll be ok. Also, a faulty device may leak more than normal amounts of radiationg or operate with the door open; make sure yours is in operating condition.

A world without microwave steamed beets and brussels
is a bad world to me!

Click here for another website that offers a helpful explanation on the cooking process. And of course there's a Wikipedia page devoted to the subject that's worth reading too.

Phew! I feel good about my continued use of microwaves and don't plan on stopping.  We are exposed to many waves of energy travelling through the atmosphere and in our wireless devices each day; maybe we should fear those instead!

Without a microwave, I wouldn't be able to make quick and healthy
treats like this Microwave Chocolate Layer Cake!

Or maybe not.  I will wear sunscreen (not often enough though), but you won't find me with a foil suit to reflect dangerous waves of energy ever any time soon.

I think the char resulting from foods on the grill, oven, or stove, could pose more dangers than microwaving.  What do you think?  Have you discontinued using a microwave or at least thought about it?

To my cousin; is this convincing enough to feel safe using a microwave or is it still a no-go for you?  I can't say anything with 100% certainty and respect either side.

Healthy Cooking with Kids and Beer

To make bread of course! What were you thinking?

Our 7 year old niece, Ashlee, came over on Saturday to spend the night with us and see what we do on the weekend.  She got to go on a fun and informative trip to the local organic gardening center Kelley can’t get enough of, then help me make some good food in the kitchen.

It seems I’m always stuck in the kitchen! But it’s by choice and helps to let me forget about the world outside and just think about…..food…..and what to do with it!

Ashlee’s mom, Kelley’s sister, wanted her daughter to see what her aunt and uncle who hardly go out to eat or go out at all do on the weekend.  We keep busy; that’s for sure!  Kelley in yard and garden, is like me in the kitchen; very meticulous on how things are done and only we can do it right!

After spending time with Kelley on Saturday, I happened to have a warm bottle of Breckenridge Brewery Vanilla Porter just begging to be used in a recipe.  Just so happens I was craving some beer bread.

Ashlee readily agreed to help me make healthy (unless you count the alcohol part) and easy protein beer bread.  I used a Breckenridge Brewery Vanilla Porter, but don’t let the vanilla part fool you, this bread pairs well with sweet or savory applications.  I had a slice with strawberry chia jam and also used it to dip in a puree of red lentils and veggies I cooked; both were outstanding. See end of post for this easy, kid-friendly recipe.

My handy helper whisked the dry ingredients (just a minor spill of flour occurred) to mix everything; and then she slowly poured the beer while I stirred.  Too bad I don’t always have an extra hand, it was a lot easier to mix everything together with help. 

While mixing I explained to Ashlee how you don’t want to mix too long or the protein in the flour (gluten) will get tough and make for a hard to chew bread.  Of course, this is what’s needed for some breads, so I made sure to let her know that too.  Since this didn’t have too much wheat flour, we didn’t have to a worry a lot though.

She enjoyed eating what she helped make, and seemed proud of her accomplishment.  That night she helped again as I showed her the marvel of making a healthy Microwave Chocolate Cake.  I told her there is no sugar in my version, so she jumped up and said she’ll go brush her teeth now then; I had to explain it’s still good to brush after eating.

Helping to make the tasty batter. 

She gave the leftover batter the lick test (no eggs, so it's safe) and approved!

Reaping the benefits of making your own healthy dessert;

Kelley and I were willing and able to help finish.

The result?  Another success with Ashlee in the kitchen!  Before leaving Sunday morning, I whipped up some Peanut Protein Crepes to help get her day started right. I used a ripe banana that Ashlee mashed to mushy pulp (perfect!) for me and the end result was one happy child!  She said she never had crepes before, but loved Uncle R.C.’s healthy crepes with peanut flour.

"Patiently" waiting to be served....

....and still waiting as I delay.

She got the biggest crepe in the house for her patience!

She’s a great helper and we both enjoyed spending quality time with our niece.  I hope she learned some vital things on organic gardening and healthy cooking that she can share with her parents.

Kelley stuffed hers with creamy goat cheese;
I had to steal it from her since she couldn't wait to take a bite...

I enjoyed mine with a banana and Creamy PB Vanilla Dip 

I know those of you with kids and reading this are probably thinking, “Yeah, try spending every day with’em, then we’ll see how you feel!”  I can’t argue your case, though, since I’m not there yet, but Kelley and I will have one of our own eventually, and this one day was great practice.

If you have kids, do you have them help you with anything in the kitchen?  If you don’t have kids, did ever get the chance to cook with one or more?

Hearty Whole Grain Beer Bread

Ingredients

 2 2/3 cups AP Flour
1 ¼ cup whole grain spelt flour (or regular whole wheat)
1 cup unflavored protein powder; I used whey
1/4 cup peanut flour; dry, non-fat milk powder or more spelt can be used too
1 tbs sea salt
1 1/2 T baking powder
1/4 t baking soda
12 oz. bottle of good tasting beer
Optional #1: Add 2 t sweetener (I used a packet of NuNaturals White Stevia, but brown sugar or honey would be good too)
Optional #2: Add herbs and spices like cumin, cayenne, garlic powder, rosemary, or dill to really make this bread stand out.

 Directions

 Preheat oven to 375 degrees.
Combine dry ingredients in a large bowl and whisk until everything is incorporated. Create a well in the center and have a kid pour beer slowly while mixing to combine. The mixture will be pretty wet and sticky, but don’t worry, it’s ok.
Prepare a loaf pan, glass square dish, or pie dish by spraying with a non-stick coating or lining with parchment paper.
Pour in the batter in and make sure it is level across the pan.
Bake uncovered for 55 minutes if using a loaf pan or 45 minutes for the shallower glass or pie dish until lightly brown. I had to cover the top with foil for the last 10 minutes to avoid the bread becoming too brown.

Easy and Heart Healthy Meals for Friends

 

What a weekend! The weather was great, Kelley and I had an awesome time together, and our turtle, Hector, has a new home.

Hector getting a feel for his new home...

He paced the perimeter from one end to the other the entire day, but he seems to be pretty happy. Maybe it’s just me, be his colors even look more vibrant now that he’s out of that plastic storage box. We found a few grubs, beetles, and worms that he quickly gulped down to support his post hibernation energy requirements. Plus, I was nice enough to share a bit of papaya, sweet potato, butternut squash, and jicama for him to snack on; he’s one well-fed turtle!

Papaya halved with seeds exposed; these have a peppery flavor that goes great on salad....I saved some for Hector

Kelley had her own big project to tackle after Hector’s home, and she spent all day Sunday working on the front garden; she has the sunburn to prove it! Her work is always high quality and it shows in Hector’s home, the garden, and our entire yard. I help lift and move things for her, but the rest is all her.  If I didn't cook for us, I wouldn't have much to offer!

It was great spending time outside in the gorgeous weather with my beautiful wife, and although I mentioned time in the kitchen would be reduced, I ended up cooking a work lunch for each day. I even prepared 4 meals for our friend at work; he seems to really enjoy my cooking, and I enjoy providing food to someone who’s appreciative.

For the past 3 weeks I have been preparing extra meals for our work friend, and it’s amazing to think he started out having never heard of quinoa. After first telling him the type of food I cook, he was on Wikipedia searching for an explanation of the complete protein seed that cooks like a grain.

A typical meal for our friend would be a trip to the work cafeteria for something like pizza or nachos in a Styrofoam box. Now, instead of the typical fast food fare, he’ll have organic red quinoa with mixed veggies, split green pea soup puree with broccoli and cauliflower, steamed beans and veggies with an organic jersey sweet potato, and a mix of steamed veggies with beans a flaked salmon. My .02…..Food should be savored and enjoyed, not something consumed from the cafeteria just to fill your stomach.

These meals will provide heart-healthy nutrients and flavor for our friend; hopefully he will notice how much better he feels after including more of the meals I prepare in place of café foods. The recipes are easy to prepare (see links to recipes below), which helped save time this weekend.I even had time to embark on other recipes I wanted to try and will save these for another post this week.

Red Quinoa is easy to prepare and full of vital nutrients to fuel your body right!

Green Split Pea Soup Puree

This link lists lentils, but split peas can be swapped 1:1

Red Quinoa with beans and veggies

Steamed Jersey sweet potato with mixed veggies

Steamed veggies with salmon

Just steam your favorite frozen mixed veggies (I used a mix of broccoli, corn, red peppers, onions, red and white beans, and canned salmon) and season as you please. I used Drew’s Smoked Tomato Dressing to toss everything together; a little goes a long way!

Split Green Pea Puree topped with Arugula...I love this spicy leaf!

I have been trying to update my page with new social links (I have a new Facebook page), and want to apologize for any problems you may have encountered lately. Please check out my Facebook page and “like” Just Add Cayenne (that is, if you actually do “like” my blog) using the button at the top, and use the new Pinterest button to pin any pictures you like and want to share.

I am trying to increase my presence in the foodie world, and appreciate any support. If you see something that does or doesn’t work for you, please let me know and I will hopefully change the problem or continue doing what works. If you’re reading this now, I thank you just for checking out my page and hope you come back again.

Are you known for being the “weird”, healthy person at your job or home? Has anyone ever approached you to prepare a few meals or to help answer their food matters? If not, would you do this if asked to?

I like seeing someone choose to eat healthier by choice, and it feels great helping to provide a means to do so.

It's Future Friday! Time to make plans for next week...

Whew! A cold front just blew in here in Texas; a 20+ degree drop within minutes! And I was ready to call it an early Spring……oh well. The good news is that it should warm back up to upper 70’s by Monday; just in time for work…..yay.

What a week! It felt like it was longer than it was, and the weather was all over the place; it still is. We finally received our heavy bag and pull-up station, and I hope to have it up and ready on Saturday. I expect this will be a fun addition for Kelley and me to have for a great workout and supplement to strength training. Not to mention the stress relief it will provide!

I don’t plan on cooking that much this weekend. I want to spend more time with Kelley; the kitchen usually keeps me from doing that, and it will be a nice break. Since we don’t go out for food, I’ll just get a lot of frozen bean and veggie mixes to steam, season, and put in containers for work lunch. Oh yeah, our friend from work really liked the sample of quinoa pilaf I gave him, so I’ll make a big batch of that again so Kelley, our friend, and I can all have it one day next week.



Of course, a veggie filled frittata is pretty good and quick to make...hmmmmmm


Can you believe there are still a lot of people that don’t know of quinoa? I get so stuck in my “foodie world” that I don’t realize how behind the general population is on food. Maybe if more people shopped for their dinners as opposed to always relying on restaurants to serve them, we’d have a healthier and more informed world. I know it’s just a dream, but I’ll do my part and try to spread the good word on food to all who will listen. I enjoy sharing the quinoa with someone who never tried it before, hopefully it sticks and he will make some for his family.

Since I try to avoid packaged snack foods, I try to keep a stock of homemade healthy snacks I cooked or just in the form of cut up veggies. I need things that don’t need me to keep a close eye on, so I think I’ll make good use of the food dehydrator; I love making dehydrated okra, but maybe I’ll try beets and bananas again too.

These things were tiny after being dehydrated.  The beets made a great crunchy salad topping and the bananas were good mixed into yogurt with other cereal.

Baked overnight oats are another favorite and don’t require a lot of prep time, so I’ll make a batch or two of these.

I should be taking them out instead of taking a picture; these are perfectly brown and crispy!!

I'd like to cook a batch of scrumptious protein pancakes one morning though; Kelley really likes this and it's a great way to start the day.  Not because of food, but because I'l have a happy wife!

With crummy weather looming all weekend, it will be a great time for indoor projects. Besides cooking and setting up the punching bag station, Kelley and I are going to install hardware on all of our drawers and cabinets in the kitchen and work on other small projects as well.

Once the good weather comes back (and stays), we are going to build a nice herb garden that will house my pet box turtle, Hector. The poor guy has been hibernating in a large plastic box all winter while we lived in an apartment waiting for our house to be built. I know he’ll love it being on real land again, and we’ll have a great time putting everything together for him.

Hector's old home in the back yard of our old home.  The little basil plant took over this thing within weeks; it smelled wonderful!

There he is, Hector on the hunt for grub.  Or maybe he's just posing....

Do you ever have cut back weeks where you just do little or nothing at all to keep stress levels in check? What are some things you like to do when the weather is uninviting and you’re stuck inside?


Reminder: Check out my review of NuNaturals Stevia and enter to win some goodies from this great company. Contest ends next week on Friday, March 16, 2012.

Coconut Black Bean and Sweet Potato Casserole

 No pull-up and heavy bag station today, *sigh* maybe tomorrow. But no worries, I’m excited for today’s lunch of coconut black bean and sweet potato casserole. Wow, that’s a long name, maybe I should make it an acronym…C.B.B.S.P.C; “you down with CBBSPC…yeah you know me”……never mind.


Do you ever wish you could take back things you just said? See above paragraph and know that my answer to this question is YES. Moving on now……


Ever since going to Breckenridge, CO over a week ago, I have been craving a mixture of black beans and sweet potatoes like I had when visiting there a year ago. I decided to feed my craving by making this for one of our lunches this week, and since I had a small sample of it the other day, I’m ready for the full course!

Does coconut, black beans, and mashed sweet potato all combined in a casserole and baked until a toasty brown crust forms sound good to you? Then gather the following ingredients and make it yourself; your friends, family, and taste buds will thank you.


Coconut Black Bean and Sweet Potato Casserole

Ingredients (4 – 6 servings)
1 ½ cups dry black beans; soaked overnight (about 8 hours); or 2 cans of black beans rinsed and drained
4 cloves garlic; chopped
2 medium sweet potatoes; scrubbed, skin-on and cut in 1 inch cubes
12 oz bag of frozen Marepoix blend; I get this at Kroger (mix of celery, onion, and green peppers); chopped onion would be ok if you don’t have this
16 oz bag of frozen broccoli; use whatever you have around; spinach would be good too
1/2 can of coconut milk
1 tablespoon cumin
1/4 t cayenne; I doubled this since I like the spice
3 tablespoons dried cilantro
1/2 teaspoon turmeric
2 red bell peppers; seeded and chopped
1/2 cup low sodium chicken or vegetable broth
1 whole egg
2 egg whites
Optional: 1/4 to 1/2 cup favorite salsa and/or Greek yogurt

Directions you don’t have to follow:

Heat a large sauce pan or deep skillet with a lid to medium high heat. Add maripoix or chopped onions and sweat for several minutes; add chopped garlic and cook for another minute. Add everything else except the eggs and stir well; bring to a simmer and cover. Cook covered for 30 to 40 minutes; you should be able to easily pierce potato pieces with a fork. Remove from heat and transfer to a large bowl. Let cool for about 15 to 20 minutes so you don’t cook the eggs.

I love using personal sized Pyrex dishes to bake in then just put a lid and store.

While waiting, preheat oven to 350 degrees. Add eggs and salsa and/or Greek yogurt if using. With a large fork or potato masher, mash everything together until well incorporated. Mix Greek yogurt in for a little tanginess. Transfer mixture to glass baking or casserole dish and bake for 40 to 45 minutes. The top should turn a crispy gold or brown. Remove from oven and let cool 10 minutes before serving.

I love the versatility of this dish. You can use any vegetable you want in place of what I listed and still have a tasty casserole. The coconut milk really makes for a unique flavor! If coconut is not your thing or you just don’t have any, use more chicken broth or add diced/chopped tomatoes (I use Pomi brand since their tomatoes are packed in a bpa-free container) instead.

Do you have a favorite (maybe several) dish/meal/food that reminds you of a certain time or place and you like to recreate at home? Do you change anything or keep everything exactly the same?

For me, the sweet potato and black beans did not have coconut milk and was in a burrito. I requested to have the mix in a bowl and fell in love with it like that. Since then, I have made two personalized versions, the recipe above and one I posted last year using canned tuna. I wonder what I’ll do next time; maybe for breakfast with scrambled eggs!!

Exercise Cooking and a Change in Routine

Care for a sugar-free chocolate microwave cake in a cup?  Recipe inspired by Katie on her blog at ChocolateCoveredKatie.

This is going to be a good week, I can feel it! Is that too much too soon for Monday? I agree, but “mind over matter”….right? Kelley and I are excited this week because we ordered a new pull-up / chin-up station with an area for a heavy punching bag. And yes, we ordered a heavy punching bag too and can’t wait to set it up and start knocking it around. Kelley even got some new pink boxing gloves, and she sure looks something fierce with those things on; can you sense my sarcasm?

We ordered new equipment to help change up the monotony of running both of us have been feeling for a while now. After training for marathons and making running the only form of exercise, it (surprise) became more of a burden than something enjoyable. To be consistent, your exercise routine must be somewhat enjoyable. So, I’m putting strength training in focus and have high hopes that the punching bag will keep things interesting. Maybe it will make for a good bonding time with Kelley; nothing like punching a bag together with your spouse!

On the topic of exercise, I recently bought a pair of New Balance Minimus Trail 20’s and wore these while cooking this past Sunday. I own a few barefoot / minimalist shoes, including the previous version of the Minimus 20’s, and love them for their functionality when lifting weights, running, or general everyday use. Since the weather was so wonderful, I felt it was a shame my marathon cooking for the week ahead takes me all day. But wearing my New Balance shoes inspired me, and I found a way to cook and get some fresh air……intervals!

I like this color, but there are other, less extreme choices.  These were the only ones on sale....

“Exercise Cooking” is pretty basic; anytime I put something in the oven, microwave, or was waiting for something on the stove, I would charge out and run hard around our ~.5 mile block. I was sucking in the fresh air by the time I completed a lap, and no time was sacrificed in the kitchen….Awesome! It felt good to get my heart rate going in between cooking, and the short, intense running isn’t as monotonous as long distance. If that seems odd to you, you should have seen me when I wore a 20 pound weight vest the whole 8 hours I would cook in the kitchen. Thanks, Kelley, for still loving me!

A friend at work had proposed that if I made an extra dish of each meal I cook for Kelley and me, he’d reimburse me to make him lunch for work. I was excited to think about cooking for someone else who eats out a lot to show how good healthy, home-cooked food can be. Most people at work go out to eat or don’t know much in the ways of nutrition, and they have the mindset that all healthy food is nasty food. This could be my chance to prove otherwise, but then I worried that it may not be good to him and everything would backfire; stupid worrying mind.

This week, I just put a few samples in small containers for him to try; just make sure he’d like a full meal version. I decided I couldn’t make an extra meal for each day since it takes me long enough already, but maybe just one or two (if he likes my samples) meals will be a good start. Today’s sample is a quinoa pilaf with green and yellow split peas, and mixed frozen veggies. Quinoa has become a staple in our home since it’s quick to make and very good for you; I usually have a lot of this left over anyway.

I never made popped quinoa as I mentioned on Friday’s post, but I still made several treats using NuNaturals stevia (review and giveaway contest to come soon) with peanut flour, protein powder, whole grain flour, etc. Check back tomorrow to see one or two of the treats I made.

Now excuse me while I anxiously await the arrival of our new fitness equipment. Maybe I can start punching, kicking, and doing pull-ups in between cooking next weekend.

To all of you cooks, do you try to fit in exercise (a.k.a “Exercise Cooking”) while stuck in the kitchen? If you’re not quite the cook, what about when you are at work or just at home with nothing to do? The benefits of exercise are plenty, so get up, get out, and just MOVE! 

Flashback and Future Friday

Don’t we all just seem happier on Friday? I know I get this “so happy it’s Friday” feeling, then I get upset for being so excited about a day. Really, everyday should be enjoyed; work day or not, it’s life! I will start to work on that and hopefully have good results.

Today I want to take a look back at the food from this past week, as well as what I want to prepare for the week to come. I will only have Sunday to really cook everything I want, but it will be a good test for my multi-tasking abilities! Plus, I can make it fun and pretend to be on Iron Chef with only an hour to cook a full course meal. Does anyone else ever do this? Maybe I’m just crazy…. 

*Vanilla Protein Crepes; the folded ones have peanut butter. I want more now!!

Chocolate Overnight Oats about to be pureed to make Overnight Oatmeal Baked Donuts 

Zevia Protein Donuts sprinkled with fresh ground nutmeg 

No Sugar *Pumpkin Protein Pancakes with Plain Greek yogurt mixed with vanilla extract and cinnamon

Sweet Potato Shepherd's Pie before going under the broiler

My assortment of baked pumpkin and Zevia protein goodies! The cake on the right is just Zevia Protein Donut batter in a cake pan.

Espresso Balsamic Baked Chicken Tenders with generous seasoning 

Leftover Sweet Potato Shepherd's Pie mix that I put in my donut tin 

 The end result of my Sweet Potato Shepherd's Pie (donut?) after removing from the donut tin. Next time, I'll use another egg or two egg whites....

*Sugar-Free Chocolate Pumpkin Protein Bread "CPPB" 

CPPB slices with peanut butter and homemade *strawberry chia seed jam

*Recipes to come in future posts

Aside from the standard staple meals I cook for our lunch at work, there are a few more things I'd like to make.  Some of these things involve using NuNaturals Stevia products (keep checking as I will post a review and host a giveaway soon!) and others are just recipes to try.

I have been craving a pumpkin protein banana bread and will test my own recipe using NuNaturals.

I am going to try making Popped quinoa; I made it before, but want to try it with the red quinoa I have.  This stuff is great as cereal or as a crunchy salad topping.

Not sure if I'll get around to it this weekend, but I've been craving some type of meatloaf; we'll see what happens....

I have more plans for baked goods using NuNaturals Stevia, but you'll have to keep watch for future posts.  It won't be long!

Do you have any cooking plans for the weekend?  If not, do you have any other fun plans?  I'm open to any and all comments, so let me know what's on your mind.

Thursday Rant: People's Lack of Healthy Food Knowledge

 I am bothered by general lack of knowledge on healthy food; something our bodies depend on every day. As mean as this soundss, it’s really because I care about the general health of friends, family, and other people around me. I know I have a lot to learn (you never stop, really), but it’s something I seek out as much as possible and feel others should do the same.

The media has butchered what is considered healthy and what’s not. Basically, “healthy” foods that are promoted by mainstream media are usually backed by big companies that sell their processed and packaged "healthy" foods….not the small, independent businesses and farmers selling whole unprocessed foods. I continually seek out information on my own and take what the labeling on packages say with a grain of salt.

My devotion to good health is why I started this blog and why I prepare most of the meals I eat. Seeing and hearing how ignorant people can be shouldn’t get to me like it does, but….it does. Why is this? I can only assume it has something to do with how passionate I am about an area that is important to all of humanity and feel everyone should be the same. I understand kids, if raised in a setting where nutrition is not discussed and food is just food, then they will not know better to question their food; they just eat what’s in front of them. But, with health being a main topic across all media sources, grown adults should try harder to teach their offspring to care more and seek information for what they don’t know.

Good health, after all, is directly related to a person’s diet as well as activity level. I am a huge advocate of daily exercise, but diet is the main contributor to health. If more of us cared to learn about nutrition, I bet there would be lower health care costs across the board and it wouldn’t be such a big issue as it is now. Yeah yeah, I know this is far fetched and can’t / won’t happen over night, but I can dream, right?

I consider this blog as a great way to help try and inform people on a healthier lifestyle that can still be enjoyed. I have a great time in the kitchen and it helps relieve stress while learning new things myself. I don’t have a kid now, but when I do, I want to make sure to pass on the importance of living healthily and how to do so. I try to teach others (sometimes without them wanting) about foods and their benefits or what to use instead of another, less healthy choice.

As mainstream as it is, you’d think some things are obvious, but many people are still clueless. Here are a few ways we can help educate people, please comment if you have more ideas and hopefully this can help all of us to educate the World on food and health

- Parents can and should get in the kitchen and cook healthy meals with their children (allowing them to help with what is appropriate). This increases bonding as a family and passes on healthy values to the next generation.

- As mentioned, blogging on healthy topics will help to increase any reader’s knowledge and hopefully they will enjoy the good read.

- Offer advice to people at the grocery store if they have a confused look or you hear them questioning something. Sometimes it’s well received, I’ve had good and bad experiences with this, but at least I tried

- If you’re into cooking healthy foods, make some for friends, family, and co-workers (hopefully they’re friends too) and let them taste how healthy food is good food. If they like it, you can show them how to prepare at home.

I took today’s post as day to rant (another great use for blogs!) about something I hold dear. Like I said, I know I can’t let how others feel about good health bother since it can’t be forced upon them; they have to want to know. But I remain persistent and will fill the ears of anyone who cares to listen.
I read a lot of blogs by other healthy foodies and can see many others who are as passionate about health as I am.

To all of you healthy foodies (bloggers and non-bloggers alike), do you ever feel this way? Besides blogging, how else do you try and get information across to others?