My response to my Italian friend

Hello Fellow Foodie,

I was delighted to hear from you. I won't use your name as I don't have your permission, that aside,I am excited to hear that you are interested in the Kootenai County Farmers' Market. I cannot emphasize enough how wonderful this local market is for the community. Your authentic food items WILL be appreciated. You will not meet a better, more genuine, group of vendors, local growers, and genuine community of people. I can say this with complete sincerity. The market will welcome you if your heart and product are in the right place, which it does seem to be to me. Good luck and please keep in touch G

The healthy foodie fanatic

Seasonal Fruit Makes a Great Rustic Tart

Hello Fellow foodies,

It is good to be back talking food again. I apologize for my absence.

Have we talked about ripe summer plums and turning them into a rustic tart? Ok, here is the deal. It doesn't have to be plums(although they rock).

It could be peaches, blueberries, raspberries, nectarines, huckleberries, and any combination of the above .

You can buy pie crust, make it yourself, or use pizza dough.

Roll it out in a rough round shape. Brush the dough with melted butter or olive oil.

Make a mound of fresh fruit sprinkle with a pinch of salt, a light layer of cinnamon, sugar,and or brown sugar. If the fruit is particularly juicy, I would toss a tsp of flour in the mix with perhaps a pat of butter.

Roll up the edges, nothing fancy needed, to enclose the fruit & juice, bake on parchment paper at 350 degrees for approx 20 minutes. Check between 10 & 12 minutes because every oven is different and when the crust is golden brown and the fruit is bubbling, you are there.

There is one more option and that is to brush the ridge of dough with egg wash and sprinkle with sugar, it simply looks good and adds an additional taste-texture.

Now is the time, TRY IT! I forgot the best secret of all... I crushed vanilla wafers and butter, then sprinkled them on top before baking.

The picture you see is prior to baking, let me know what you think!

Until next time,

Eat healthy and be happy

The Healthy Foodie Fanatic

Feast with the Farmers was Fantastic

Hello Fellow Foodies,

Shame on me and my way overdue communication.

Tonight I went to an event - "Feast with the Farmers". This is an annual event that needs to go on your calendar for next year.

What fun, not just with the food but the people as well. Let's face it, food doesn't grow itself, and the people in this community amaze me weekly.

My tastebuds had a serious treat this evening. Diane and her husband Jerry, of Sands Trail Farms out did themselves. I cannot tell you how hard they worked, but if you check in on the blog in three or four days, you will see all that I was able to enjoy tonight.

Where to begin? Ceviche (in the champagne glass)-out of this world! What a full flavored, light, summertime treat. Perfect for the occassion! The right amount of citrus, cilantro, cucumber, peppers, and the shrimp was a bonus, that is how good I felt about that buffet item.


So my girl Diane not only farms, pickles, makes a rockin' honey maple marinade, she makes cheese! She learned from her father, and I was delighted with a cross between blue and white cheddar served with farm fresh blueberries!

I could have stopped there-are you kidding me? Al, who sells 12 hour fresh frozen wild Alaskan salmon contributed and it was served with cream cheese & chives. I doubt there was any left.

Diane made an eggplant caviar served in mini endive leaves, just try and stop me. There were also baby endive leaves filled with blue cheese, dried cranberries, sweet walnuts, and blueberries.

This event has been taking place for six years and if you are anywhere close to Hayden, Coeur d'Alene, Post falls, or Sandpoint, make plans to attend next year.

The craft vendors, which are an intrical part of our market, served the actual farmers and their guests. I will sum this up with three D's:

1. Dedication
   
2. Devotion
   
3. and Delicious!

Thank you to Gail, Anthony Hall (the chef), the farmers, and all the people behind the entire summer long venture. You make us proud and give us something to look forward to EVERY YEAR. God Bless.

Until next time,

Eat well and be happy!

The Healthy Foodie Fanatic

Foodie Update

Hello Fellow Foodies,

I have missed talking food with you. I started a new job as a private chef and it has kept me busy to say the least. However, during my absence, I have created some great recipes and practiced some rudimentary skills I can't wait to share with you.

The farmers' market is bursting with the bounty from our dedicated local growers. Don't miss out on the best time of the year in Northern Idaho.

If you are checking in from elsewhere, take advantage in the coming days and weeks for great healthy, creative recipes.

Fish has been big on the question & comments. Eggplant is another topic. A multitude of fresh greens will keep us busy for weeks. The Healthy Foodie Fanatic is going full force and can't wait to share our common passion.



Until next time,



Eat healthy and be happy!



The Healthy foodie Fanatic

GMOs - an issue to be dealt with

GMOs - Genetically Modified Organisms are more widely prevalent than you might think, finding its way into a majority of the food on the grocer's shelf that we then buy, take home and feed to our family. The American people are widely unaware of this fact and the impact it has on their health and the ultimate effect on the environment.

Now is not the time to apathetic. We must be heard. Stay tuned for the next video in this series which will give you some options on what you can do to make a difference.



Now more than ever make a point to Eat Healthy and Be Happy.

The Healthy Foodie Fanatic

How do you Reduce, Reuse, and Recycle in your home?

These girls give new meaning to Reduce, Reuse, Recycle. Farmers' Markets are about the community and the earth. You should take the time to get to know the folks who make your farmers' market a reality.



Get the 3 R's going in your home.

Eat healthy and be happy.

The Healthy Foodie Fanatic

This isn't your mother's swiss steak

Hello Fellow Foodies,

First let me say I am sorry for my absence, my computer crashed. I found myself surprised at how much I have missed the blog.

While I am not convinced my computer is fixed, I'll take advantage while I can.

I was doing some bargain grocery shopping the other day and I came across a 1 1/2 lb piece of top round cubed steak. It reminded me of the Swiss steak I ate as a child. Normally it would be priced at $4.98 lb, but it was on clearance and I couldn't resist the adventure.

My concept was this, take a recipe from a past era that was typically less desirable than a juicy steak on the grill, add unexpected ingredients and see what happens. My goal was to use only what I already had on hand so my cost would be minimal.

I had:

• sliced domestic mushrooms
• shallots
• marinated quartered artichokes hearts
• fire roasted red bell peppers
• fresh garlic
• beef stock
• dried thyme

My weapon of choice was a cast iron dutch oven used on top of the stove, the oven will do the trick as well. I used Montana whole wheat flour(one of my favorites we have yet to cover), approximately a heaping half cup combined with 2 tsp of onion powder, 1 tsp garlic powder, kosher salt and fresh ground pepper. Dredge the meat in the flour mixture while you preheat your dutch oven. Melt 1 Tbsp of olive oil and 2 Tbsp of butter and brown the meat. I cut mine into a few pieces due to the size of the cooking vessel. Brown off the meat and remove to a plate - add sliced mushrooms and sliced shallots and saute until tender and caramelized. Toss in the remaining seasoned flour and stir for about 4-5 minutes. Add 4 cups warm beef stock, stir for another 4-5 minutes, toss in the sliced garlic and a Tbsp of dried lemon thyme. Add the meat back in. Cook this for approximately 3-3 1/3 hours over medium heat, until the meat is fork tender. Check periodically to make sure you have plenty of liquid for the meat to braise. You know by now that I love options, so here are a few you could contribute with success to this recipe concept:

• Red wine
  
• Dark beer(stout)
  
• Lemon zest
  
• Fig flavored vinegar
  
• sun-dried tomatoes

This recipe can be served over rice, pasta, or egg noodles. There is always the option of serving with nothing but bread and a green salad.

Here is my favorite part about food..... Recycling. After you serve your superb New Swiss Steak, and if you have leftovers, put it back on the stove and cook it down to a basic, simply delicious stew. Serve with a warm roll and you are a culinary hero.

Food is Fantastic!

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic

Small Farmers are the back bone of Farmers' Markets everywhere.

Big or small, farming is a passion. Share the passion with the farmers at Feast with the Farmers, a dinner experience created every year using the fruits of the farmers' labor. http://www.kootenaicountyfarmersmarket.com/ for more information on Feast with the Farmers.



Eat Healthy and Be Happy!

The Healthy Foodie Fanatic

Fourth of July with the Farmers

An insightful interview with Middleton Organic Orchards enlightens us as to the special requirements of getting their product to the consumer. The truth is you can grow organically and still get beautiful product without blemishes and bugs.

Sands Trail Farms shares their wonderful product and the many uses found for it. Everything Sands Trail sells is grown by them. The variety of their product is unique. Stop by and check it out for yourself.

Our support for these hardworking producers is what keeps them coming back to market year after year.



Eat healthy and be happy,

The Healthy Foodie Fanatic

Ending June Market

Shopping at your local farmers's market means having the opportunity to know more about where your food comes from and how it is handled.

If you care about the health of your family and for the food you offer them to support that healthy desire, then your local farmers' market is your answer.



Learn more about your food.

Eat healthy and be happy,

The Healthy Foodie Fanatic

How Sweet it is Cooking With Sweet Peppers

Hello Fellow Foodies,

I have mentioned that on more than one occasion, I fall asleep at night thinking of a recipe or perhaps a cooking technique. The following recipe is a perfect example. I had a bag of mini sweet peppers hanging around in my refrigerator and wanted to do something unique, yet with a comfort food appeal. Then it came to me, what if roasted them and threw my conventional approach to making chili out the window? I was pleased with the results, which were a little on the sweet side. I brought a bowl over to share with a neighbor to get her opinion, and for while there things were not pretty. Spoons were flying to get the next bite. So here's how it went down......

I took one dozen mini sweet peppers and coated them lightly with olive oil, then roasted them at 400 until tender and slightly charred. When they had cooled, I put them in a blender with 3 uncooked mini sweet peppers, 3 cups of beef stock, and 1 cup of chicken stock. I gave it a good whiz until it was pureed. Once pureed, I put if through a fine strainer and wound up with 2 1/2 cups of delicious roasted sweet peppers. Now for the recipe:

21/2 cups pureed mini sweet peppers

3 cups beef stock

3 15oz cans black beans, slightly drained

1 6oz can tomato paste

2 Tbsp ground chile pepper

2 tsp ground oregano

2 tsp ground garlic powder

2 Tbsp ground onion powder

a pinch of chipotle pepper

S & P to taste

2 lbs ground beef

In a large pot I combined the first ten ingredients. Allowed it to come to a simmer and then added the ground beef. I let the meat cook at a slow simmer for just about an hour. I tested for salt content and enjoyed a bowl.

There is nothing to say that you couldn't add heat in multiple forms if that is your preference.

• jalapenos


• roasted green chiles


• Cayenne pepper


• hot sauce

These are just to name a few. If you do choose to use this pepper puree method, expect to denote some sweetness in this recipe.

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic

We Are In Full Swing At Kootenai County Farmers' Market

Hello Fellow Foodies,

Well, I think we are finally getting there. The beautiful abundance of fresh produce this past week was too exciting for this foodie to say the very least. The stands are holding delicious items we have not yet seen.

Colorful organic strawberries and apricots that are hard to find blemishes. There were also cherries, and some of the healthiest looking snap peas... It seems every produce stand is an absolute feast for the senses.

Your favorite flower and starter plant is probably still available. All except, I am sad to say, with warmer weather comes the end of that spectacular asparagus we were blessed with this year.

Speaking of weather, I want to send a reminder out there to all those who enjoy the fruits of our farmers' labor - they had a long hard winter, and having that followed up with all those harsh storms with hail and heavy rain we have had recently, make their job even harder. So many of these wonderful people rely on what they make every week for their livelihood. That is why you see the kind of dedication we do at the Kootenai County Farmers' Market.

I have the best the best job. I get to spend time getting to know these hardworking people, and sometimes if I am on my best behavior, they share secrets with me. So don't be afraid to share a few words as you are making your purchases! A word of appreciation goes a long way.

I can't wait to see what next week holds for us.

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic

Manly Candles and American Lamb

The boys have spoken, they want manly gifts. Enough with the girly sweet aromas. Give the manly candles a whiff and you know you've got a good gift for a man - I mean "New Truck" scent..."Hunter's Camp"? Go get em!

Did you know the lamb you buy at the store was not American grown? Why wouldn't you want to buy American grown?

Your local farmers' market has it all. Get on down.



Eat healthy and be happy,

The Healthy Foodie Fanatic

Diversity in Vendors Keep Customers Coming to Market

A farmers' market is after all about the farm. But truth be known, if you took away the crafts you probably wouldn't have a market that brought out the diversity of customers that a market with a variety of vendors, that appeal to the many, draws.

High quality, creative crafts are as much a staple at market as the organic farmers. Each has its place in supporting the community. And each needs the support of that community.

In this weeks Foodie Fanatic with the Farmers we look at the organic farmer and crafter and recognize the value of each as they fill a role in the weekly event we call The Kootenai County Farmers' Market.



Come out and meet the dedicated vendors at your local farmers' market. Recognize how the market adds to your quality of life in North Idaho or where ever you live.

Until next time.

Eat healthy and be happy.

The Healthy Foodie Fanatic

They're HERE! The Peonies are FINALLY HERE!

Hello Fellow Foodies,

I had a great morning at the Kootenai County Farmers' Market today. I visited with some vendors I know from past interviews and made some new friends. All in all, as usual, I had a wonderful time. I really can't think of a better way to spend a Saturday morning. I come home with all kinds of food treasures and cook in the afternoon! Oh, by the way, the Market has a new Weekly Update Newsletter available you should sign up for. Catch the link here.

Today I received a gift from Pat at Howling Hills Organic Farm (named for the Howling Malmutes). She was gracious enough to give me a bag of edible flowers to use in one of my unique recipes. Thank you Pat. Wish you were here to enjoy.

Normally you would be reading about some delicious food or cooking method but the peonies have finally arrived! They have got to be one of the most sppectacular flowers known to man.

I talked to Mike with MRM FLOWERS. He and his wife Renee have been growing peonies for about 5 years, and WOW do they grow some beautiful flowers. We had to wait a little longer this year due to the extended cold temperatures but they are in full force now. Their display of color was dazzling, and Mike said they have five colors that still have not bloomed yet. Not only that, but he told me he has at least 30,000 buds yet to open, that's right 30,000! I purchased one bundle of 10 stems for $9.00, the going rate in California is $35.00! Now aren't you glad you live in Northern Idaho? Once they have harvested all their flowers, Mike and Renee Mejie disappear until the latter part of the market season when they return to sell bare roots. If you are a flower lover, get to the market and see for yourself. I would be willing to bet it would be hard for you to walk away without a bundle. Thank you Mike and Renee for your dedication and passion!

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic

Chiffonade?

Hello Fellow Foodies,

I have been prepping food for a cookbook and it occurred to me that maybe I am using culinary terms that I should talk about.

Today I am going to share about the french term CHIFFONADE. The term means to roll fresh herbs and slice thin ribbons. The herbs are delicate and do not need to be chopped finely. Therefore, you treat them delicately and add them at the very end of the cooking process. They are also used for a garnish. I feel that you get more flavor out of these particular herbs with the least amount of processing. It makes for a beautiful presentation, and you get more of the true essence of the fresh herbs. If your goal was to make a pesto in a food processor, then finely chopping them brings out an entirely different and equally satisfying result.

Speaking of pesto, this is the season to grow and enjoy. There are a few methods of procuring and storing this gem for the winter months. You always want to pick your fresh herbs before they go to seed. Going to seed sends a message to the plant that it is done producing, we don't want that. So you can pinch your herbs and use a food processor with olive oil, or just simply the herb and make a puree of sorts. The next step is to freeze them in ice cube trays.

Once frozen, put them in a freezer bag, and you have usable portions for the cold months. Smart planning and a little effort will keep you from paying too much for too little coming from who knows where.

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic

Vendors, old and new, add value to the Farmers' Market

There are vendors at the market that are the cornerstone of the Kootenai County Farmers' Market because they have been there, every Saturday, for over 23 years. Gosh, can you wrap your head around that. Would you say that these people are dedicated to their business, their customers, and to the market? I know I sure would. That's almost a quarter of a century. When you put it in that perspective it sort of makes you want to get out and see what these folks have that keep them coming back year after year.

But the market is about more that the tried and true, it's about the new too. New vendors bring with them new customers and perhaps the new farmers will inspire a new generation of cornerstones for the market.



This weeks video visits the old and the new, farmers and crafter alike. A market is about more than the product. It's the people's heart that gets them up day after day to produce the product and get it to market for you, the customer.

Get out and shop at your local farmers' market. You will be glad you did. Meet the people that grow the food, that create the crafts.

Until next time,

Eat well and be happy.

The Healthy Foodie Fanatic

Market Treasures

Hello Fellow Foodies,

Did I ever score some of the most delicious Cherry Heirloom tomatoes. They come in all shapes, colors, and sizes. Whichever type you choose, is like popping a piece of candy in your mouth. I have what is left sitting in a bowl on the counter and that in itself is a feast for the eyes. I purchased them from Jerry at Deerfield Farms in Sandpoint, ID.

If you haven't yet, check in on the fourth addition of The Foodie Fanatic with the Farmers. I enjoyed a great conversation with Jerry and his daughter Patricia, who was by the way, sitting eating an organic tomato like an apple. A girl after my own heart.

I learned quite a bit and look forward to a trip north for a visit to see first hand how the pros go green and organic and have success. How could something so beautiful and fantastically tasty not inspire a recipe.........

This is a basic concept to follow and adjust to your taste.

For the dressing or base:


1/2 cup sour cream (use yogurt if you like)
1/4 cup cottage cheese
1/4 cup feta cheese-crumbled ( you pick the flavor)
1 tbsp red wine vinegar
pinch of organic sugar ( if possible)
Salt & Fresh cracked black pepper

Incorporate all ingredients well, cover, and refrigerate while prepping the vegetables.


One cucumber - peeled, seeded, and diced or sliced
1/2 cup black olives sliced in half
1/4 cup thinly sliced red onion
1 pint cherry heirloom tomatoes sliced in half depending on the size


Combine all ingredients together adding the tomatoes last, gently. If you happen to have some fresh basil, chop a little for fresh summer flavor.

Sit back with a glass of iced tea and enjoy!

Until next time,

Eat Well and Be Happy!

The Healthy Foodie Fanatic

Organic Tomatoes in May in the North!

You might say, "That's impossible!" And if I hadn't seen it with my own eyes I might agree.

View our latest edition of "Foodie Fanatic with the Farmers" and you can't deny the truth.



We do have fresh grown, ripened on the vine, organic tomatoes...and these slicers will fill the biggest of hands with that highly sought after fresh tomato taste. Jerry of Deerfield Farms tells us a bit of how he does it. (Just a note here. The Foodie Fanatic has a secret plan to go on site to see first hand just how he does it, so if there are doubts, stay tuned for more from Deerfield Farms).

If you like Italian food we invite you to look up the girls at Pasta Fresca because they have a product that promises to be a taste of Italy right here in Coeur d'Alene, Idaho.

Todays market was full of fun surprises as the Foodie Fanatic was on the prowel and I was able to charm the secrets out of chosen, favorite vendors of the Kootenai County Farmers' Market.

Just how am I supposed to cook that fish?

Hello Fellow Foodies,

I recently was asked about how to cook fish during grilling season.

I love these questions, mostly because these are the very topics that I lay in bed at night thinking about.

One very user friendly way is with heavy duty foil.

Pick your fish - salmon, Tilapia, halibut, trout, sea bass - the list goes on and on. Cut out a sizable piece of foil, rinse your fish, and place in the middle of the foil.

Here is where you get to choose your fish foil.

Salt and pepper are an obvious choice. Sliced lemon and or lime are regular attenders. What about adding sliced onion, zucchini, squash, fresh herbs (basil, tarragon, thyme, marjoram, mint, ginger, lemongrass)?

Seal the foil well.

The rule of thumb is 10 minutes per inch at 400 degrees F.

You must remember a little liquid goes a long way. Water, wine, or stock all work beautifully.

Remember there is no harm in checking in. When you can poke the fish with a fork and it separates with ease, you know you are there. This can be done in the oven or on the grill.

If you choose to grill directly, the approach is different. Cooking fish in foil is more of a steaming method. Grilling is direct heat.

There are a couple of rules of thumb at work here. First, cooking spray is your best friend. When the grill is hot and brushed clean, just before putting on the fish, spray the grill grate liberally. A word of caution, this can create flames so don't stand too close. Once you have seasoned your fish, spray the top side that goes down first as well. Fish sticking to the grill does not make for a pleasant presentation. You are not limited to cooking spray. Before you season the fish, coat it with olive oil. Just remember to season after if you are using any kind of oil. If you season before then apply oil, the seasonings will not adhere as well.

Don't limit yourself to just seasonings. What if you put salt and pepper, a couple of slices of lemon and then wrapped the fish in thin zucchini slices? What if you smoke fish on your grill, say salmon, and layer thinly sliced apple or pear on top? The options are endless and remember, if using a delicate recipe, you can always start on the grill and finish slowly in the oven.

I have no doubt we will be talking more about summer fish grilling, so send a comment and let's talk food!

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic

Fresh Corn on the BBQ

Hello Fellow Foodies,

I have a question from Cindy in KC,MO recently and her question was, how do you best cook fresh corn on the cob on your barbecue? Love that question.

You have a few options to choose from. The first being actually putting the corn on the grill in the husk. In order to do that you first pull down the husk and remove the silk.

Do not completely remove the husk. Once you have removed as much silk as you can from the corn, pull the husks back up and it is best to soak the corn in water for at least 30 minutes prior to grilling. The temp of your grill does have a say, but 20-30 minutes will typically produce great corn flavor.

You also have the option of flavoring the corn once the silk is removed. Butter, Chile powder, S&P, and ground cumin slathered over the corn cob before you pull up the husks after soaking will knock your socks off. You can remove all husk and silk, flavor with butter/olive oil, ground garlic, Parmesan cheese and grilling directly over medium heat will produce corn you want to sink your teeth into. Time involved is about 10 minutes with indirect heat.

Cooking is not an exact science so take these ideas and don't be afraid to experiment. If you come across a method that you love, I invite you to comment and share with all the foodies out there.

If you are camping, take all these suggestions and when using one, simply wrap the corn in heavy duty foil. If you are using a campfire and have the cobs close to the coals just remember to rotate so your corn cooks evenly.

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic

Gardening Resources as Close as Your Local Farmers' Market

The local Farmers' Market is so much more than plants and produce. If you haven't checked it out lately you are really missing out.

If you're lucky you have a farmers' market in your area. If you don't it might be worth the drive to get to one.

It's all about buying local, close to the source. But it's more than that. It's the sense of community, people helping people.

Ask questions, find answers. The growers know, the gardeners know.

Eat healthy and be happy,

The Healthy Foodie Fanatic

A Surprising Recipe Progression

Hello Fellow Foodies,

I recently had an interesting experience in the kitchen.

I have talked about my not so secret love affair with dried pinto beans and was experimenting with some new recipes. I cooked the dried beans with chicken stock, dried ranch dressing mix, and taco seasoning. I found the result to be a little salty so I added some water and organic brown rice along with a little hot sauce.

I was pleased with the results but just couldn't leave well enough alone. I am after all a foodie fanatic.

I had a lonesome country style pork rib that needed a home so I threw that in with just a touch of barbecue sauce and cooked it slowly overnight. A Dutch Oven works great for this.

Just between you and me, I had two helpings for breakfast.

Frozen mixed veggies or some chopped fresh spinach would add extra nutritional value.

Food never ceases to fascinate and intrigue me. What started as a possible new recipe transitioned into three.

If you are interested in the specific increments just shoot me a comment and I would be happy to share.

Before I sign off, I want share a cooking tip with you.

The easiest way to cook dried beans stress free is to cook them overnight in the oven on a low temperature. Be sure to have enough liquid and your seasonings in, cover with foil and let the oven do the work for you.

You'll love the way the house smells when you wake up.

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic

Did You Know?

Hello Fellow Foodies,

I was thinking about vegetables and how many we seem to be required to eat EVERYDAY. I started to get curious about the nutritional value of some of my favorites.

Here comes the did you know portion for today.

If you need more vitamin c (and who doesn't) then enjoy some cauliflower, broccoli, bell peppers, and that curious veggie, Brussels sprouts. This is by no means the entire list, but one bell pepper contains more vitamin c than an orange. Who knew?

If vitamin A is lacking in your diet then serve up some acorn or butternut squash, or perhaps some carrots. The vegetables I have mentioned are all very high in these vitamins but does not negate all the others in the produce arena.

Here are just a few storage tips:

And my personal favorites...


• Apples actually emit a gas and should be store above others (I keep mine out of the refrigerator).
  


• Storing tomatoes in the refrigerator deteriorates their nutritional value.
  


• The best way to get the most out of your asparagus and broccoli is to place them in a bowl or container with a small amount of water until you're ready to eat them. If you don't use them for a day or so, give a slight slice to the bottom of the veggie so it does not get water logged. If using right away, on the counter is ok, otherwise the fridge is the way to go.
  
  I have been busy learning many helpful tricks of the trade the last few days and have some delicious recipes to share with you in the near future.
  
  Until the next time,
  
  Eat healthy and be happy!
  
  The Healthy Foodie Fanatic

Foodie Fanatic with the Farmers - Second Saturday

We had another great day at the Kootenai County Farmers' Market . The weather was some of the most fabulous we have had all Spring so our jaunt around visiting with the vendors was most enjoyable.

Every week, even though you have your tried and true vendors that are in their regular spot year after year, there is always the anticipation of finding some new treasure. And always there is the question of "what will the farmers be bringing to market this week?"



Once the market season starts, it's a regular appointment on the calendar for the summer. Come back often and share the North Idaho farmers' market season with us and see all the wonderful products we have grown to expect from the Kootenai County Farmers' Market.

For now, eat healthy and be happy.

The Healthy Foodie Fanatic

Tofu in a new light

Hello Fellow Foodies,

I am still so excited about the opening season of our local Kootenai County Farmers Market( it will probably wear off by the end of the season ). I went this weekend for the second filming edition and could not believe the abundance of healthy and vibrant flowers, herbs, lettuces, and starter plants. I mentioned last week we have quite a few new vendors and local growers this year. I purchased the most beautiful organic leeks from WINDRUSH FARM and some of the healthiest looking fresh picked asparagus I have ever seen - stay tuned for the recipe - . Follow The Healthy Foodie Fanatic with the Farmers for much more information on the Kootenai County Farmers' Market.

The ultimate find of the day goes to SMALL PLANET "the Micro-Brew of Tofu". An enticing Artisan tofu that has been in the works since 1992. This is a completely organic soy product that just might qualify in this foodies opinion as a super food. The concept of infusing delicious flavor with this healthy form of protein is absolute culinary genious. This company has taken tofu as you and I know it, and transformed it into such an innovative variety food. They have a tofu dip featuring four different flavors that gives hummus a run for its money. They also have bulk form(all flavors included) and a myriad of recipes to get you started. This opens up an exciting new avenue for this healthy foodie. Thank you Phil & Micha!

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic

Tomato Time!!!!

Hello Fellow Foodies,

This is such an exciting time of year. We get to start the tomato process!

As a child growing up in the Midwest, some of my favorite memories are of beautiful, red, succulent homegrown tomatoes. A crop grown annually by those who came before me and produced a tomato that you ate like an apple. They made their debut in all shapes and sizes, but the flavor and quality was beyond compare. I feel some of the best knowledge gained is by closing your mouth and opening your ears. My Grandma Allard and Grandpa Penrod had the same growing tip only with varying methods. Adding mineral salts to the soil naturally enhances the flavor of the tomato.

It is commonly known that tomatoes like to be watered long and slow with less frequency. Grandpa Penrod cut a milk gallon in half and added mineral salts with water. The holes in the bottom were very small so the plant was fed salt water ever so slowly. I loved his tomatoes. Grandma Allard on the other hand would sprinkle a handful of mineral salt in with the seedling and soil she was planting. Her garden was full and beautiful with equally delicious and bountiful tomatoes. I was blessed to be surrounded by such tried and true wisdom and character. I wish nothing more than to grow quality to their standards. Happy planting!

Until Next Time

Eat Healthy and be Happy!

The Healthy Foodie Fanatic

Checking In

Hello Fellow Foodies,

Just a quick hello and update on what this foodie fanatic has been up to. I am downright delighted to say our local Kootenai County Farmers' Market opened yesterday.

I did a little filming on the opening day with some of the local farmers I know and a few new additions this season.



I can't wait to share new recipes and ideas that will be naturally inspired by this organic minded market. The closer we are to the source of our food, the healthier our bodies are going to be. If you and I can grow it, awesome, if we can't then go to a well known organic source. Trust me, you're body will thank you for it. From what I saw yesterday, it is going to be a fantastic growing season!

Until next time

Eat healthy and be happy!

The Healthy Foodie Fanatic

Healthy Romance

Hello Fellow Foodies,

I am excited to share this duo of recipes with you today.

I had a beautiful bunch of asparagus that I was thinking of making asparagus veloute (pureed soup), when an idea for an asparagus mash came to mind. I know you all have heard the expression an apple a day...... well as it turns out, asparagus is in direct competition.

Asparagus is a part of the lily family which means it is related to leeks. This beautiful veggie contains no fat OR cholesterol. It is naturally low in sodium and happens to be one of the richest sources of rutin, an antioxidant that strengthens our capillary walls. To finish off the nutritional list is B6, folacin, and thiamin. All that and it tastes fantastic!

The first recipe today is Asparagus Mash.

INGREDIENTS:

2 heaping Tbsp chopped shallots

2 Cups chopped asparagus

3 Cups diced Yukon gold potatoes-diced (you could use russet or white new potatoes if that is what you have on hand) no skin please

1 Tbsp unsalted butter

1 1/2 Cups chicken stock

1/4 Cup heavy cream (milk, sour cream, or plain yogurt can be substituted)

Melt butter over low heat in a sauce pan and cook shallots until translucent. Add the diced potatoes and saute approximately 5 minutes. Add asparagus and cook an additional 5 minutes. Add chicken stock and simmer for approximately 20 minutes until the vegetables are tender. Add in heavy cream and season with salt and pepper to taste. Cook another 5-6 minutes over low heat and puree in a food processor or an immersion blender is best if you have one.

Lime Swordfish: This one is for you Dad!

We have all read that we need to eat more fish. Some fish are more nutritionally beneficial than others, but I love this firm white fleshed steak like variety. It contains approximately 70% protein, no carbs, the almighty Omega-3 Fatty acids, selenium, potassium, and even vitamin A & C. The one small negative is that it does contain some cholesterol. So in moderation it is a winner in this foodies book.

INGREDIENTS:

2-5oz swordfish steaks

1 tsp fresh garlic-minced

1 Tbsp ground cumin

1 scallion sliced thin on the bias

Juice of one organic lime

1 Tbsp olive oil

1 Tbsp butter

1 tsp onion powder

S & P to taste

1/2 Cup sweet mini peppers - sliced thin (julienned)

Combine garlic, cumin, lime juice, and s & p. Stir together and set aside. Drizzle olive oil over swordfish and then spread seasoning mixture equally over the fish and allow to sit at room temp for about 5-10 minutes while the saute pan warms over medium heat. Melt butter and cook fish about 3-4 per side or until the fish is slightly firm to touch. Remove from pan, put on a plate and tent with foil to keep warm. Don't wrap the plate as if you were storing the fish overnight, you just want to keep the heat in with room for air to circulate. In the same pan, saute the sliced peppers and scallions until just tender. Plate the two items so it is pleasing to your eye and enjoy!

Until next time,

Eat healthy and be happy!

The Healthy Foodie Fanatic

Want to be at the top of your food game?

Hello Fellow Foodies,

It may come as no surprise to you that I spend a considerable amount of time thinking about food. My recent fascination is with Mise en Place. In this foodies opinion, Mise en Place has the ability to make or break a dish. If you are trying a new recipe or perhaps a complicated one, not being fully prepared from start to finish can make your experience difficult and possibly compromise the outcome.

What is Mise en Place you might ask? It is a French phrase that literally means "everything in place". That is to say you have every necessary ingredient, utensils, and all cooking vessels within reach before you begin cooking. Busy moms and nonfood related professionals can identify with this concept. To be fully prepared equals success. This philosophy is exemplified in campfire cooking. You need your full attention on the progression of the food especially since you don't have the same control over the heat as you do on your stove at home.

One bonus to implementing Mise en Place in your style of cooking is the enjoyment of ease and relaxation it can bring to your meal. When a recipe flows and is a success, it allows for what is really important, sharing nourishment with those we love.

Until next time

Eat healthy and be happy

The Healthy Foodie Fanatic

A Camper's Best Friend

Hello Fellow Foodies,

I was fortunate enough to have family come to visit this weekend and chili was a requested menu item. I always start my chili with dried beans. While beginning this process, it got me thinking of the dried pinto bean. It is the first bean I start with regardless of what other beans or ingredients I may choose to add.

My thoughts moved on to camping and backpacking. You have to give careful thought to the content, weight, and nutritional value to what food you bring along. I can tell you that at the very top of my list is the underappreciated pinto bean. A "snack bag" size portion of dried pintos will provide loads of protein, fiber, great taste and texture, and a tremendous amount of full factor for just pennies. Equipment needed is minimal and with a selective choice of dried seasoning packets, you get BIG flavor and satistfaction.

Without boring you to nutritional tears, here are a few key facts:

• high fiber
• protein
• iron
• magnesium
• B1
• Folate
• potassium

This Bean Rocks!
Key points to keep in mind.......

Proper liquid and seasoning are essential for success, (this is a process).

Dried pinto beans take TIME to reach their prime texture and flavor, (it is worth it).

Perfection and satisfaction of this food is in the eye of the beholder and their tastebuds, (what food doesn't taste better by a campfire).

So the next time your planning an outdoor menu, keep one of this foodie's favorites in mind!

Until next time,

Eat healthy and be happy.

The Healthy Food Fanatic

Love of Food is Part of a Healthy Lifestyle

Being a foodie I often have to ask myself, why all this obsession with healthy nutrition? Foodies just love food, right?

Well, the answer is simple really. Because it's all part of the joy of food.

By learning about the food I eat and the role it plays in my healthy lifestyle I find a deeper joy in all the food I eat and that which I share with others.

There are those who have an unhealthy relationship in their love of food. They eat food not because of it's pleasure, goodness and healthy value, but because it fills some void in their life or helps them meet their depression.

When I look at the food I eat and I see how it supports my immune system, or helps build a healthy heart, then I feel good about what I am doing to support my healthy lifestyle so I can be here to enjoy my family, watch my kids grow, and enjoy all of my life...not just the food.

Be well, be happy,

The Healthy Foodie Fanatic

Food With Healthy Doses of Vitamin C Seem to be Everywhere

Vitamin C plays a powerful role as an anti-oxidant and free radical scavenger, seeming to be everywhere all at once. It is a watersoluble vitamin commonly found naturally in peppers, citrus fruits, tomatoes, melons, broccoli, and green leafy vegetables such as spinach, turnip, and mustard greens. Because it is watersoluble, it is not possible to take too much as it will not build up in the body.

Humans are one of only four mammal species who do not manufacture their own Vitamin C.

(1) humans,
(2) gorillas,
(3) guinea pigs and
(4) fruit bats

In mammals who have retained the ability to produce their own Vitamin C, it is produced in response to stress, usually the stress of the threat of infection.

I found a very interesting article about Vitamin C and cardiovascular disease that talks about evolutionary history and the corelation between being able to manufacture Vitamin C and the lack of CardioVascular Disease.

Of the four mammals who have lost the ability to manufacture their own Vitamin C, man is the only one who has drastically changed his dietary preferences, adding meat to his diet.

What are ways you can add Vitamin C to your diet? Thankfully it is easy in that there is abundant Vitamin C in the foods we eat every day. Here are more:

• Kiwifruit
• Guava
• Apple
• Avocado
• Banana
• Mango
• Cantaloupe
• Orange Papaya

With all that good food providing adequate Vitamin C for the day, there should be no excuse. Get your Vitamin C.

Be happy and healthy,

The Healthy Food Fanatic

The Healthy Cowboy Caviar

Hello Fellow Healthy Foodies,

WOW! Isn't that beautiful! The perfect dish to prove food is more than the eating part. All healthy foodie fanatics will surely understand this.

Today our recipe is Healthy Cowboy Caviar. This has many, many versions, but I want to focus on YOUR grown produce and the availability of organic products we can't grow for ourselves. This is a summertime favorite that you can grow 90% of in your own back yard.

RECIPE:

1- 15oz can of black beans-drained (organic)
1- 15oz can of black eyed peas-drained (organic)
1-2 cobs fresh corn, roasted and cut off the cob (can you say, just picked?)
1 heaping cup full of fresh grown tomatoes-diced small (one of the best treats of a back yard garden)
2 Tbsp finely chopped scallions (yes, you can grow these yourself)
2 Tbsp finely chopped cilantro (this herb can bolt in hot weather, but worthy of a spot in your herb garden)
1 ripe avocado-cubed (wait till the very end for this ingredient)

Special note on avocado: This healthy food is on the top of the clean food list. I always recommend growing your own as the healthiest food alternative or buying organic when you can. Well, avocado is one area where you can save your organic dollar. Check out the clean food list here.

FOR THE DRESSING
2 Tbsp red wine vinegar
Juice of one organic lime
2 medium cloves of garlic-minced fine
1 Tbsp salad oil
2 tsp hot sauce
S & P to taste

Mix all ingredients with the dressing, cover and allow to sit for about 30 minutes or even overnight. This can be served cold, but I really like it at room temperature.

TIPS:

• Black eyed peas have an earthy flavor to them, so feel free to substitute with garbanzo beans or your favorite pea or bean.
• Cucumbers from your garden can be peeled, seeded, & chopped and added for extra crunch. They also can be served as an alternative to chips.
• Red, blue, and yellow corn chips make for a nice presentation.
  

You just can't go wrong with this recipe!

Until next time

Stay Happy and Eat Healthy

The Healthy Foodie Fanatic

Soda Junky?

Is our soda addiction killing us?

There's been a lot of focus lately on High Fructose Corn Syrup, and of course the HFCS industry and all of the products that rely on HFCS for the saleability of their products have been trying to counter act the negative by exposing little known facts about HFCS such as that it is safe and nutritionally the same as ordinary table sugar.

But really the issue is the fructose in High Fructose Corn Syrup. And even then it is not that fructose per se is bad for you, it's the amount of fructose you are consuming that is the issue. All fruits and vegetables have small amounts of fructose, it's where the sweet flavor comes from. And these small amounts are ok. In comparing foods and other fructose sources which have become prevalent in our diet we find that a cup of chopped tomatoes has 2.5 grams of fructose, a can of regular (non-diet) soda supplies 23 grams, and a super-size soda has about 62 grams. How many times a week do you eat out and get a super-size soda?

Most of the carbohydrates we consume are made up of chains of Glucose which the body produces Insulin to handle.

Fructose on the other hand is processed by the body in the liver. When we consume more fructose than the liver can handle and utilize as sugar, it starts making fats in the form of triglycerides. This is a bad thing.

• High triglyceride levels are a factor in heart disease.
• Triclycerides turn off the triggering mechanism that regulates the appetite. This may be part of the reason why excess consumption of fructose is associated with weight gain.

Read more here...

Drink more water, organic milk, teas, and your own juiced fruits and veggies. You'll just be healthier!

Till next time...

Be happy and healthy,

The Healthy Foodie Fanatic

A Favorite Clean & Green Food

I've said it before, and I'll say it again, the best way to get the healthiest food is to grow it yourself, and the tomato is probably one of the best examples.

There's nothing like the taste of a home grown tomato and while there are many, many varieties of tomatoes to choose from, if I had to choose one it would probably be the Roma.

In my opinion, of all the different tomato varieties Roma has got to be the most versatile. From pastes, to sauces, to salads and sandwiches, to stand alone dishes of delight the Roma will fill the bill.

Here is a refreshing summer salad recipe perfect for that hot afternoon lunch after you've been working in the garden all morning. Yeah, those days are ahead of us.

6 plum / roma tomatoes; sliced into round slices
1 small or 1/2 medium or 1/3 large red onion, sliced
1/2 cup chopped coriander
1 lime juiced
1 table spoon olive oil
salt to taste.

1. Mix the sliced tomoatoes, onions and coriander

2. add dressing made with lime juice, olive oil and salt (put in a small bottle and shake)

This is a light refreshing salad with some wonderful flavors. For a variation just leave off the dressing and just add a little salt.

For information for growing your own tomatoes check out my friend's blog at:

Garden Organic

Until next time.

Stay happy and healthy,

The Healthy Foodie Fanatic

P.S. Just a quick foodie thought for you gardeners out there, when planning your planting strategy, I have a tip for you. Tomatoes, bell peppers, basil, and onions all work well in the same vicinity and work as a natural deterent from insects. Tomorrow I will share with you a great summer appetizer that is a CROWD pleaser and will show off the tlc you put into growing your own organic produce.

Healthy Herbs and Spices

1. Cloves (ground)



2. Cinnamon (ground)



3. Jamaican allspice (ground)



4. Apple pie spice (mixture)



5. Oregano (ground)



6. Pumpkin pie spice (mixture)



7. Marjoram



8. Sage



9. Thyme



10. Gourmet Italian spice

~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~

Someone definitely had a plan when spices were created, because they are powerful, and herbs too. Recently a study was published that found a correlation between the phenol content of certain herbs and spices and the ability to help the body fight ageing. Isn't that just awesome! The top ten are listed above.

That's what I call, "having your cake and eating it too".

A good deal of the food we eat would be pretty boring if we didn't have herbs and spices to "spice it all up". Think of some of the classic combinations we would miss without herbs and spices...

• Tomato and basil is the first one that comes to my mind.


• Chicken and curry


• Turkey stuffing and oregano


• Cinnamon toast

Boy, the list can go on forever. Can you come up with some favorites of your own?

Going Green Can Be Fun - Look Around You

It's satisfying when you go on a search for something and find a GEM! That's just what happened today as I was searching for a picture to help tell the story of Teflon and it's bad news.

I'd heard about Teflon recently and wanted to check out the rumours that it's toxic and not something you want to be cooking your family meals in. Well, it's true...and all the Teflon in my kitchen is going by way of the toxic recycling at my local landfill.

But my search for pictures turned up a wonderful blog I wanted to share with you, because this gentleman discovers the delightful upside to going green. Here is his blog address for his archived material, but he's moved so you'll want that address too:

OLD - Daily Danny

NEW - Daily Danny

I can tell I would really like Danny if I ever met him. Creative and a little kooky himself he finds the most interesting things to write about. Definitely worth following, and I don't do much of that. I don't have time. But grabbing my favorite cup of tea and sitting down to check out what Danny's been up to is absolutely a wonderful way to wrap up my day or better yet, to start it. I think I'll go add him to my blog roll right now.

Chow!

The Healthy Foodie Fanatic

P.S. Check it out! By Danny...

Pesticide in Food Can't be Healthy for You

Can you identify the foods that have high pesticide loads in the picture to the left? If you can, good for you. But I would venture to guess most of you said, "No."

Don't feel bad, it's not a widely known fact. But I think it's our responsibility as consumers to know about the food we eat to fuel our bodies. And in the case of our children, to build the bone, muscle, and brain cells that are the future of our country.

More scientists are agreeing that even small doses can adversely affect a developing fetus or young child and the exposure can have lasting affects.

Here is a short list of the top seven foods on the pesticide list:

1. Peaches
2. Apples
3. Nectarines
4. Strawberries
5. Cherries
6. Pears
7. Imported Grapes

Among vegetables there is sweet bell peppers, celery, kale, lettuce, and carrots.

Know what you're eating, eat close to the source, grow your own.

The Healthy Foodie Fanatic can help.

Get your free "Pesticides in Produce" report here.

Starting a Garden Now Means Starting Seeds Inside

Growing your own food is a rewarding, often spiritual experience. The miracle of life is never so close as to watch a seed push it's way out of the soil towards the sun.

Starting your seeds inside means providing the seed with what it would have if it were outside in it's natural habitat. But planting outside now, before the soil has warmed up and with the air still cold, especially at night, would end in failure for many of the crops you may want to have available for that favorite recipe.

However, the cooler temperatures of early spring are perfect for many of the greens and herbs that could dress up your dinner menu this time of year.

It's still a good idea to give your seeds a healthy start indoors where the early spring rains won't wash the seed away or beat the tiny seedlings into the ground.

Watch for an upcoming video that will show you a perfect seeding area and will explain the need for heat and light.

14 SuperFoods for Healthy Living

Super Foods for Healthy Living


The secret to longevity lies in the supermarket.

Food supports life. Healthy food supports healthy living. Super Foods are at the top of the list of healthy foods and will not only support your healthy lifestyle, but may well extend it.

Fourteen super foods - beans, blueberries, broccoli, oats, oranges, pumpkin, salmon, soy, spinach, tea, tomatoes, turkey, walnuts and yogurt - are all rich in nutrients and relatively low in calories. These fourteen healthy, super foods are all credited with preventing, even reversing, heart disease, diabetes, certain cancers and dementia. They feed all areas of your body.

Not only that, claim "Superfoods" authors Dr. Steven Pratt and Kathy Matthews, but build your diet around them and you'll have more energy and look better, too. Of course we would expect that of Super Foods!

"Foods - the right foods - can actually change the course of your biochemistry," they write. "They can help to stop damage at the cellular levels that can develop into disease . . . "The delightful side effect is that you feel better, have more energy, look better, and can embrace all that life has to offer you with more optimism."

These healthy foods make delicious snacks and accompaniments to meals:

• BEANS
  Also try: green beans, sugar snap peas, green peas, chickpeas
  
  Beans and peas are a good source of low-fat protein, fiber, B vitamins,
  iron, folate, potassium, and magnesium
  
  Try to eat: at least four 1/2-cup
  servings per week
  
• BLUEBERRIES
  Also try: cranberries, raspberries, strawberries, cherries,
  currants, purple grapes
  
  These foods are high in fiber, folate,
  vitamins C and E, potassium,
  magnesium, iron, riboflavin, niacin,
  phytoestrogen, few calories
  
  Try to eat: 1 to 2 cups daily .
  
• BROCCOLI
  Also try: Brussels sprouts, cabbage (red and green),
  cauliflower, bok choy, kale
  
  Another great source of folate, fiber,
  calcium, vitamins C and K, beta-carotene
  
  Try to eat: 1/2 to 1 cup daily
  
• OATS
  Also try: wheat germ, brown rice, barley, wheat, buckwheat, rye,
  millet, quinoa
  
  High in fiber, few calories, protein, magnesium,
  potassium, zinc, copper,
  selenium, thiamine
  
  Try to eat: Five to
  seven servings a day
  
• ORANGES
  Also try: lemons, grapefruit, kumquats, tangerines, limes
  
  High in the powerhouse vitamin C, fiber, folate, potassium, pectin
  
  Try to eat: one serving daily
  
  PUMPKIN
  Also try: carrots,
  butternut squash, sweet potatoes, orange bell peppers
  
  The orange color
  signifies alpha-carotene and beta-carotene; also high fiber, few calories,
  vitamins C and E, potassium, magnesium
  
  Try to eat: 1/2 cup daily
  
• WILD SALMON
  Also try: Alaskan halibut, canned albacore tuna, sardine,
  herring, trout, sea bass, clams
  
  Oh my! That omega-3 fatty acids,
  vitamins B and D, selenium, potassium, protein
  
  Try to eat: two to four
  times a week
  
• SOY
  Also try: tofu, soymilk, soy nuts, edamame, miso
  
  More of
  that omega-3 fatty acids, vitamin E, potassium, folate, magnesium, selenium
  
  Try to eat: at least 15 grams a day
  
• SPINACH
  Also try: kale, collards, Swiss chard, bok choy, romaine
  lettuce, mustard and turnip greens
  Incredibly versatile this group of food
  can be cooked or enjoyed in a salad or sandwiches. Wake up our tastes buds, here
  comes the beta-carotene, omega-3
  fatty acids, vitamins C and E, thiamine,
  iron, calcium, magnesium, zinc
  
  Try to eat: one cup steamed or two cups
  raw daily
  
• TEA
  Also try: green tea
  
  Here's your flavonoids, fluoride, no
  calories
  
  Try to drink: one or more cups daily
  
• TOMATOES
  Also try: watermelon, persimmons, pink grapefruit
  
  These
  have lycopene, few calories, alpha- and beta-carotene, vitamin C, potassium,
  chromium, fiber
  
  Try to eat: one serving per day
  
• TURKEY (skinless breast)
  Also try: skinless chicken breast
  
  A great source of low-fat protein, niacin, vitamins B6 and B12, iron, selenium, zinc
  
  Try to eat: three to four 3- or 4-ounce servings per week
  
• WALNUTS
  Also try: almonds, pistachios, sesame seeds, peanuts, pumpkin
  and sunflower
  seeds, macadamia nuts, pecans, hazelnuts, cashews
  Nuts
  have healthy fat. Omega-3 fatty acids, vitamins E and B6, magnesium, protein,
  fiber, potassium
  
  Try to eat: 1 ounce, five times a week
  
• YOGURT
  Also try: kefir
  
  Live active cultures, calcium, vitamins
  B2 and B12, potassium, magnesium, zinc
  
  Try to eat: two cups
  daily

It makes good sense to include these Super Foods in our diet on a regular basis. It's food we love, and it loves to keep us living healthy lives.

The Healthy Foodie Fanatic

My First Hello

I am excited to be here, to share my love of food.

Food is and always will be the building block of life. To live a healthy life we must eat healthy. But food supports our healthy lifestyle in so many more ways than just the nutrition it provides our bodies.

When families celebrate they do it over the dinner table. Whether it be the birth of a child, the union of two lives as one or a great accomplishment. The sharing of food brings people closer together.

The coming of Spring marks the start of the gardening season, a definite reason to celebrate as we anticipate the fresh delicacies Mother Earth has in store as we tend her offerings.

The opening of our local farmer's market is just around the corner. We will wander the paths among the vendors and discuss the possibilities our locally grown food provides.

I invite you to meet with me here often. Share your thoughts. Try a healthy recipe.

Here's to healthy living, eating healthy food, sharing a healthy meal.

The Healthy Foodie Fanatic