Okay, so maybe I didn’t eat myself to death at the conference. Perhaps just a bit of a food coma going on here that is likely to last about a week the way I ate at Blogher Food. For the second year in a row Blogher Food did not disappoint! It still remains my favorite conference of the entire year. Rooming with the fabulous French Foodie Mom always helps too!

I am not sure I can even sum up this experience in words quite yet. So how about I leave it to pictures? (And you will have to settle for point and shoot pictures because I had to leave room in my luggage for all that swag and opted not to take my “real” camera.) Enjoy! (Warning, you should probably get yourself some breakfast before you continue perusing.

Menu Plan Monday

This week is exactly that, post-mortem week for me. I feel like a food truck ran me over and I need some time to recovery I am going to try to keep things light around here BUT we have some beef coming our way and I NEED to clear my freezer out a bit. The new rule in this house is that we aren’t allowed to eat a meal unless something was removed to consume from the freezer. So you will be seeing LOTS of freezer meals on the menu plan this week and in the weeks to come. (I’m kind of a freezer hoarder. Shh, don’t tell them in case they are considering a spin off of Extreme Couponing. . .Extreme Freezer Cooking.)

And as always, I have included our toddler lunch meal plan so you perhaps can be inspired.

Monday -

• Toddler Lunch – Cheesy Broccoli Rice (from the freezer), watermelon
• Dinner – Chicken Parmigiana (from the freezer), Easy Garlic Bread (from the freezer), peas

Tuesday -

• Toddler Lunch – Fish Sticks, California veggies, peaches
• Dinner – Test run of a salad for Sunday Salads series coming soon

Wednesday -

• Toddler Lunch – Individual Mac & Cheese, pears, mixed veggies
• Dinner – Tangy Beef Stroganoff (from the freezer), green beans

Thursday -

• Toddler Lunch – pizza, frozen blueberries
• Dinner – Shepherd’s Pie (from the freezer), fruit salad

Friday -

• Toddler Lunch – Hopefully headed to the zoo, it has rained every other Friday we have had available (peanut butter & jelly, grapes, cheese sticks)
• Dinner – Out to dinner

Saturday – Lunch – leftovers

Dinner – Slow Cooker Pineapple Chicken Stew over rice (from the freezer), eggrolls

Sunday – Lunch – leftovers

Dinner – Tacos (cooked beef from freezer), guacamole, corn on the cob

For more great Menu Plan Monday menu planning ideas visit orgjunkie.com!

I haven’t had a ton of experience with quinoa, but what I have had, I have loved. So when it came time to put together a menu, I knew I had to do a new quinoa dish. Roasted vegetables were an automatic winner to pair with this delicious grain. This is going to be fabulous as-is and I’m already looking forward to leftovers wrapped up in tortillas. And, bonus, quinoa is super high in protein. So, even though there’s no meat substitute, this is a very complete meal.

Roasted Vegetable Quinoa

Author/Source:

Kristi @ Onceamonthmom.com

Ingredients:

• 2    cups    zucchini, sliced
• 2    cups    bell peppers, diced
• 2    cups    portabella mushrooms, diced
• 2    cups    asparagus, diced
• 3    tablespoons   olive oil
• 3    tablespoons    balsamic vinegar
• 1    teaspoon    House seasoning*
• 3    cups    Quinoa
• 1    tablespoons    Italian seasoning

Directions:

Coat diced veggies in olive oil, vinegar and spices. Roast on baking sheet at 400 for 20 minutes, flipping once halfway through. Meanwhile, cook Quinoa. Combine vegetables with quinoa.

*House seasoning: 4 parts kosher salt, 1 part black pepper and 1 part garlic powder

Freezing Directions:

Divide among gallon freezer bags and freeze when cooled. To serve: Reheat on stovetop over medium-low until heated through (about 25 minutes) or in crockpot on low for 6 hours.

Servings: 4

This Post will be linked at:

• Mouthwatering Mondays at A Southern Fairytale
• Monday Mania at The Healthy Home Economist (Real Food)
  
• Just Another Meatless Monday at Hey What’s For Dinner Mom? (Vegetarian)
  
• Meatless (Vegan) Mondays at Veggie Converter (Vegetarian)

As summer quickly approaches I know that freezer cooking sometimes takes a back-burner (pun very much intended) as we opt for fresh fruits, vegetables and grilled items. Add to that the fact that there are many fruits and vegetables that just don’t freeze too well and that we don’t put side dishes on our menus so there is a need to liven up our tables with fresh ingredients. Yes, I know that freezer cooking saves us time and money but there is definitely still a place for fresh and seasonal on our tables.

So in light of these things, I thought it would be fun to have a summer series called “Sunday Salads”. Each Sunday (yes, the weekend), starting the first of June, we will have a seasonal ingredient that will be our point of focus for the salads. I will post the seasonal ingredient schedule ahead of time so that you can create alongside us if you would like. On Sunday mornings I will post our salad recipe using that ingredient and will have a linky for you to do the same with your salad recipe as well.

My salads will be lettuce salads and will include suggestions for accompanying OAMM menu main “meat” entrees that could be used atop these salads. Either as a way to mix things up a bit or to use up leftovers in a fun and healthy way. You do not have to stick to lettuce salads and are welcome to post any salads as long as they contain the ingredient of the week.

Let’s just get the particular’s out of the way shall we?

Guidelines

1. Use the indicated seasonal ingredient of the week in some way in your salad. (See posted schedule).

2. Include a link and/or the Sunday Salads button in your post.

3. Link up your post (not your blog URL) on the Sunday morning after the linky goes live. (Usually 7 am EST).

4. Visit other posts to see what great salads fellow bloggers are creating and leave them an encouraging comment.

5. Enjoy some salad!

Schedule:

• June 5 – Strawberries
• June 12 – Beets
• June 19 – Blueberries
• June 26 – Grapes

• July 3 – Sun Dried Tomatoes
• July 10 – Raspberries
• July 17 – Avocados
• July 24 – Onions
• July 31 – Corn

Sunday Salads Button Code:

<a href=”http://onceamonthmom.com/oamm_meal_type/sunday-salads/”><img src=”http://www.onceamonthmom.com/wp-content/uploads/sundaysalads2.jpg”>

Surely by now you have heard the letters G-M-O strung together in some way or another, in the media {print, television newscast, or online}.  It is a hot topic in the food industry and everyone is talking about it.  But what does it mean?  And, even better, what should it mean to you?  I didn’t think too much about it until I really started reading and now I want to share what I now know to help you better understand GMO’s. Chances are you’ve already eaten some of these franken-foods that some experts say could have harmful consequences, especially for children.  That is why I am writing this post, to help you to become educated and to vote with your dollars and make good choices for your families.

So what is a GMO?

GMO stands for Genetically Modified Organism {sometimes called a GE food – genetically engineered}.  A GMO is a a food that has been altered in a way that does not occur in nature. Some foods are altered by a natural process, for example if you plant the seeds of the juiciest watermelons that you had last summer and you continue to do so each year, eventually you will be yeilding better and better fruit – a juicier breed.  This happens over time.  The science that creates GMO’s is a lot faster.

In a lab a scientist injects desirable genes into a plant’s cells, altering the DNA of the plant.  The result is a new version of the plant.

Why do they do this?

Advocates for GMO’s claim that these franken-foods can produce bigger yields and plants that are not as susceptible to pests. They also claim since these crops will produce more this is the way to end world hunger.

However, scientist have yet to produce a crop that has these mega yields but what they have produced are crops that capable of producing there own insecticides and crops that are capable of tolerating Round-up.  The idea was to try to simplify the management of weeds and insects, but what they have actually created are bigger problems: weeds that are resistant to Round-up.

Two-thirds of today’s GE crops are those that were created to tolerate Monsanto’s herbicide Round-up. The thought was that since the plants had round up in there genes there would be no need for farmers to use less potent herbicides on the plants.  It didn’t take long for a new generation of weeds to crop up that are also resistant to Round-up.  So, now farmers must douse the already laced with herbicide plants with more of the chemicals.  So what does the biotech industry decide to do?  Modify these crops to be able to tolerate multiple herbicides, of course, so even more herbicides can be applied to kill the weeds!

So, in short, GMOs were created initially to decrease the use of pesticides and herbicides but in fact they have INCREASED the use of these chemicals on your food.

Obviously, you can see why these would be harmful to you – heavy doses of chemicals applied to your fruits and vegetables doesn’t sound like a safe practice to me.  Many animal studies have been performed and have raised concern about these foods.

In a 2008 Italian study mice were fed genetically modified corn for a period of 30 to 90days and the result was that he mice developed intestinal inflammation.  A 2004 French study performed on rats showed changes in their blood cells, livers, and kidneys, which researches believe could indicate the onset of disease.

Right now there is no rule from the FDA that requires foods to be labeled to show whether or not they are using GMOs and the US Department of Agriculture continues to approve the planting of these crops.

The American Academy of Pediatrics does not have a stance on whether or not parents should feed their children products with GMOs but the trouble is there isn’t enough research.  There isn’t enough research to show these are safe for us or our children.  We don’t know what these crops could trigger in our own bodies yet. I don’t know about you but I am not willing to let my family members be the test subjects.

And, I’m not the only one who feels this way, 30 countries, including Australia, Japan, and England, have taken measures to restrict the sales of GE foods.  Europe requires a strict labeling system.  So why not the U.S.?

The answer is simple, big business.  Corn and soy are two of the biggest GE crops and two of the crops that American industrial farmers grow the most of in this country. And, the country’s biggest food and agriculture companies would lose money if new evidence emerged that these crops do in fact cause risk to humans.

So, until America wakes up and demands labeling of these products what can you do to make the wisest food choices for your family?

• Know the big GE crops: soybeans, canola seeds, corn, & cotton. Also, sugar beets and alfalfa were recently approved.  (Alfalfa is a crop people usually eat but it is fed to the livestock – which we in turn eat)
• Buy whole foods – 80% of packaged/processed food items have one or more of the big GE crops
• Buy grass-fed beef and dairy products – livestock in C.A.F.O.s (Concentrated Animal Feeding Operations – aka Industrial Farms) are fed soy, corn, and alfalfa and then sold as conventional meat
• See which brands are saying no to GMOs (visit nongmoproject.org)
• Buy organic.  It isn’t a totally fail-proof method since GE crops can be grown in close proximity to organic farms and aren’t safe from cross-pollination, but, in general, the risk is significantly lower than that of conventional products.
• Add yellow squash, zucchini, sweet corn, and Hawaiian papaya to your organic list (I buy items from the dirty dozen list organic plus these) since small amounts of these crops are genetically modified as well).
• Buy from your local guy – and ask questions.  Farmers markets are in full bloom right now and I love them!  But, to determine if you are buying a non-GMO product, ask the farmer is he can guarantee that his crop aren’t GE and ask if he is located near any large scale GE farms (they could be causing cross-pollination).

What do you think?  Are you concerned about the risks of GMOs for your family?

I found an article in KIWI magazine that proved to be helpful in spelling all this out for me.  This is the information that I gleaned from it but I highly recommend that you read the whole article HERE entitled The New Food Fight, by Marygrace Taylor.

I am pooped!  I had a great time in Atlanta at the Blogher Food Conference, but now it is back to work at the primary school for the last week with students.  I feel like I’ve been burning the candle at both ends.  But, all my work and traveling will wrap up soon {and then I may hibernate!}. No, not really, Judah and I have lot of fun summer activities planned. =)

It is going to be a busy week, so a meal plan is in order for sure!  Here’s what I’ve got planned.

:: Monday
Spaghetti with Meatsauce

:: Tuesday
Beef Roast
Mashed Potatoes
Fresh Sauteed Broccoli from the garden

:: Wednesday
Pan Fried Fish
Steamed Artichoke
Sauteed Cabbage
Roasted Sweet Potatoes

::Thursday
Barbeque Chicken
Skillet Sweet Corn
Green Beans

:: Friday
Steak
Salad
Baked Potatoes

:: Saturday
Meal at the Coffee House

:: Sunday
Hotdogs on the Grill
Slaw
Baked Beans

So, I’ve had the Dyson Digital Slim Cordless Vacuum for a little over a month now and I’ve had ample time to put it to good use.  To be honest, I wasn’t really convinced that I would use it all that much.   I usually just get out my canister vacuum and give the main rooms a good vacuum between house cleaning days.

However, I have used it a ton.  It has been a huge time saver and back saver!  With a little one that makes messes all day long, this has been a God send!  It is fabulous to vacuum under and around Judah’s high chair, the stairs, and under the kitchen table.  I’ve also used it to vacuum the couch (it seems the crumbs are never ending) and the living room rug, as well as the carpets in my car.

And, because it doesn’t have a cord, it is a snap to get it out and then put it back away when you’re done.  The DC35 has the same ball feature on the head as the other larger Dyson vacuums making it easy to maneuver.  The suction can’t be beat – it picks up absolutely every bit, and can fit in all the hard to reach corners that other vacuums couldn’t begin to reach.

The only pitfall to the Dyson DC35 is the price. It is pricey at $299. But, if you can swing the price, you won’t be disappointed in the performance of this vacuum.  It is irreplaceable in my house!

I am a participant in the Walmart Moms program. Walmart has provided me with compensation for my time on this post.  Participation in this program is voluntary.  As always, all opinions are 100% my own.

I am really down on myself lately about how much content I am bringing you lately.  I have a wealth of information swimming through my head that I’ve been dying to get down into a post and out to you.  But alas, life happens.  And, it isn’t that I don’t love what I’ve been doing: playing with Judah, being a mom, working at the school, supervising student teachers…. But, I just hate that I haven’t been able to write as much as I would like to.

HOWEVER, I am at Blogher Food in Atlanta, Georgia this weekend and besides catching up on a few posts, I hope to learn a LOT and rekindle a fire under myself so I can kick it into high gear here beginning right away!

Besides getting some posts out to you on “What Are GMO’s,”  “How to save a bundle when buying organic,” and more posts on how to cook it once and use it twice, etc. I had a thought about how to share MORE with you.  I am constantly reading bits online and in books on how to feed my family healthy and I have started at least a half a dozen posts.  But, instead of waiting to write the posts I want you to have my new found knowledge now!  So, I’m going to start giving you the bits that I’ve learned over on my facebook page!  I’ll be linking you to the articles that I’ve found moving, websites that have posts that changed me, and even quick bits from books I’ve been reading.   This content will NOT be on this blog. I may link to those articles and elaborate on what I’m doing here on my homefront, but this will be totally new and exciting content.

With that said, you can still expect to find similar posts here along with my recipes and meal plans – the content here is not changing in other words.  I just want to be able to give you more.More of what you want and more of what I’ve been wanting to share – but in quick snapshots!

So if you are on this journey with me and you don’t want to miss a thing, be sure to like my page on facebook and follow along there too!  I can’t wait to start interacting with you more!

What do you think?  Are you excited about the idea of interacting with me and other readers about how were taking a stand against chemicals and pesticides and trying to give our family the best foods and environment without breaking the bank?

At this exact moment I’m hanging out in Atlanta with new friends and incredible amounts of food. It’s mommy’s weekend off, and I’m spending it with Tricia and Kristi at Blogher Food!

Knowing I would be gone for a few days I tried to make sure we had plenty of “convenience foods” in the pantry and freezer to make life a bit easier for my husband as he wrangles our three munchkins. Bacon Hashbrown Breakfast Wraps are a favorite, are super easy to make, and quick to reheat on a potentially chaotic morning (although these are pretty tasty and lunch and dinner too). As with the Chicken Burritos, there is a recipe to follow, but feel free to let this post serve as inspiration to get your breakfast burrito creative juices flowing using ingredients your family loves.

Bacon Hashbrown Breakfast Wraps

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 1 cup bacon, cooked and crumbled
• 12 whole eggs
• 2 cups shredded hashbrowns, thawed
• 0.5 cup salsa
• 1 cup shredded cheese
• 8 large tortillas
• salt and pepper to taste
• cooking spray

Directions:

Heat a large skillet, over medium heat. Spray with cooking spray and brown bacon and salt-and-pepper seasoned hash browns until the potatoes are crispy. In large mixing bowl, combine eggs and salsa; beat well until combined. Pour into skillet with bacon and potatoes and cook over medium heat, stirring occasionally, until eggs are set. Spoon egg mixture into flour tortillas, sprinkle with cheese, and roll up. 

Freezing Directions:

Wrap in wax paper or foil and place roll-ups in freezer bag. Seal, label, and freeze. To serve: Remove wrapping, place burrito in microwave, and heat for about 1-2 minutes or until hot.

Servings: 8 burritos

This Post will be linked at:

• Foodie Friday at Designs by Gollum
• Friday Potluck at EKat’s Kitchen
• I’m Lovin’ It at Tidy Mom

Strawberries. Succulent, decadent, romantic strawberries. When I say strawberries, what words do you think of? What memories come to mind? Nearly all romantic images/scenes involve wine and strawberries or chocolate and strawberries, right?

I absolutely love strawberries, or rather, I did. Until I realized that they caused me to go into anaphylactic shock. Yes, I (Tricia) appear to be allergic to strawberries. Funny enough I don’t respond to strawberries in allergy testing BUT no doubt about the fact that eating them would require an accompanying epi-pen. So we steer clear. I haven’t always been this way with strawberries but looking back over my life I can definitely recall warning signs of increased intolerance. And I was shocked to find out how common strawberry allergies really are.

Photo Credit: Geir Halvorsen Flickr Creative Commons

Needless to say, despite the fact that I am allergic, I have a deep appreciation and dormant love of strawberries. They are great in a baked good, in a pie, as a topping or spread, in a salsa, you name it, they are pretty much good in it. Okay, not hamburgers. Not good in hamburgers.

Anyway, it was time to do a little slicing and dicing of strawberries to figure out their yields and equivalents. After all, they do make quite a few appearances on our menus, especially in the Spring and early Summer months when they are in season.

Here is what I got when measuring:

Now onto the tasty treats that grace our menus and your tables that include strawberries. They are in season so make sure that you try some of these (that is if you aren’t allergic like me).

Recipes Using Strawberries:

• Strawberry Banana Breakfast Popsicles
• Perfect Pound Cake with Fresh Strawberries
• Gluten and Dairy Free Strawberry Scones
• Strawberry Chocolate Chip Scones
• Strawberry Orange Smoothie
• Baby Food: Strawberry, Peach & Apple Puree
  

Your Recipes Using Strawberries:

When participating please consider following these guidelines. Thank you!

Image Credit: Oven Love

Since I posted a few weeks ago that I was making Strawberry Cheese Cake Pancakes for dinner one night I have had several requests for my recipe. I got the idea from Food Network Magazine last month.  There was a recipe that sounded very similar to my regular pancake recipe but they added bites of plain cheesecake. I didn’t want to go buy a cheesecake and I wanted to use the organic {unprocessed} foods I already had in my fridge.  So, I made my regular pancake recipe but this time I added a little cream cheese to the batter.  I made simple strawberry syrup to serve over them and whipped some fresh whipped cream.  These were a hit with everyone, including my little one who thought he was having “pie” for dinner. =)

Here’s what I did:

:: Strawberry Cheese Cake Pancakes

2 cups self rising flour
2 cups milk
2 eggs
2 Tbsp butter (melted)
2 Tbsp sugar
1 tsp vanilla
6 to 8 Tbsp of cream cheese at room temp

Blend all ingredients together with a spoon. Pour on a hot griddle that has been prepared with a little butter. Once the batter bubbles it is time to flip! Allow it to cook a few minutes on the other side. Serve with strawberry sauce (recipe follows).

:: Strawberry Sauce

4 cups (1 quart) of strawberries
1/3 cup of sugar
1 Tbsp of water

Quarter the berries and place in a sauce pan with the sugar and water. Simmer until the sugar has dissolved into a simple syrup and the berries are soft (about 5 minutes). Mass berries with a potato masher leaving some chunks for texture.