FRIDAY FAVES: BISQUICK, GLUTEN-FREE

Good ol' Bisquick has embraced the world of gluten-free people and has a new line of gluten-free products that you should definitely check out. Whether or not you have a gluten intolerance or allergy, we could all use a little less gluten in our diets, frankly. And in my world, these are the only already-prepared corn-free baking mixes that I can find easily. Plus, the ingredients are 90% all natural which makes me happy.

Last week, we made pancakes out of these and they were the second best pancakes I've ever eaten {Nothing compares to good old fashioned homemade buttermilk pancakes}. Honestly! As we all sat down to a wonderful Sunday morning breakfast before church, these pancakes were a huge hit making the family meal a happy occasion for all! You should definitely try these:

Ingredients: Rice flour, sugar, leavening, modified potato starch, salt, xanthan gum

Betty Crocker now has an entire website devoted to all their gluten-free products, so check it out!

* While this particular product is corn-free as well, not all gluten-free products are corn-free, so always read the ingredients to make sure.

Enjoy some pancakes this weekend!

TWICE the USE THURSDAY: YOUR LIVING ROOM

I will admit that I have been pretty lazy in the past when it came to working out. In fact, I have been known to spend $50 per month on a gym membership that I only set foot in about 5 times the entire year. Spending money doesn't really motivate me. It should, but it doesn't. And I've bought countless number or workout DVD's that have collected dust on my bookshelf. I have at least 5 sitting there now. I'm sure you can relate.

A couple of years ago I started running. I got up to running 2 miles- which for me was a HUGE accomplishment. For my runner friends, I know that's just a warm up for you; but for me that was big. I still enjoy running, but I don't run long distances. Frankly, it bores me. Even jamming out to music, I just don't like to run more than a few miles. I don't get into the "zone" like some of my runner friends do. I will run, but it is for short distances.

Just before what I like to call the "corn incident of 2011" happened this past June, I started focusing on losing weight and exercising again. I started jogging and doing a Jillian Michaels' DVD. Then, when the "incident" happened, I went all natural, organic and corn-free. {I will occasionally eat a McDonald's breakfast bagel - bagel, egg, bacon and cheese - for breakfast on the go, but for the most part, I only eat all natural and corn-free}. It was at that time I started really noticing a change in my body. I felt better, my skin was much clearer and tighter and overall, I had so much more energy.

In August {just over a month ago}, I got invited to join a fitness challenge and I quickly signed up. It is a DVD-based kettlebell challenge you do for 30 minutes a day for 6 days a week. I do not go to the gym, I do not spend $50-80 a month on membership dues, and I don't need a track or a neighborhood trail to do it. I paid $30 for the DVD and bought myself a kettlebell. That's it.

I normally wouldn't post a pic like this, but I figured I have some blog readers that could use some motivation toward better health. I will be completely honest, I am not a fan of the "Crossfit" workout places {$80 a month is completely out of my price range} and even at the regular gym, I just can't get motivated. But being part of a group of ladies {27 of us} from all over the country, working out "together" has motivated me beyond anything I have ever tried to do on my own. Our group has a page on facebook and we post motivational pics, sayings, and encourage each other. Each week we report our progress through a progression photo to keep everyone accountable and on track. It's awesome! There is something about accountability to a group that inspires me toward greatness. Maybe that's you. If so, I invite you to work out with me. We can hold each other accountable and I will totally kick your butt! :)

This is me {yesterday}. Again, no gym membership. I work out in the comfort of my own living room only 30 minutes a day, 6 days a week and I eat all natural foods. That's it.
*Please disregard the sweaty hair and the glasses. I am fighting a corneal ulcer that just refuses to cooperate and heal completely.

So, if you question whether eating all natural and corn-free makes a difference, take a look at this pic. While I AM working out, diet is a HUGE part of my success. Cutting out processed foods and horrible corn derivatives has boosted my results in ways I could have never achieved otherwise. I'm pretty sure this picture is proof that what you put in your mouth makes a difference. What do you think?

RECIPE of the WEEK: DEVILED EGGS

Every good Southern woman knows how to make deviled eggs. It's the staple dish for any casserole party, family get-together, picnic, potluck, work function, or any type of party in general. You know how to make them, I am certain.

But when you are eating healthy and all natural, filling your eggs with mayonnaise isn't really an option. Plus, I like to spice up my dishes and give them a kick just for the heck of it.

So, today I'm introducing you to a new way to do deviled eggs- Jae Low style!

JAE LOW'S DEVILED EGGS

Utensils/Equipment Needed:

Large sauce pan

Cutting board

Knife

Food Processor

Skillet

Paper towels

Ingredients:

12 hard-boiled eggs (cage-free, organic)

1/2 cup sun-dried tomatoes (julienne)

6 TBSP extra-virgin olive oil

crushed black pepper, to taste

5 strips of cooked bacon

1 jalapeño pepper (sliced) *optional

paprika

Directions:

Place the eggs in a large sauce pan and add enough water to cover the eggs. Boil rapidly for about 8-10 minutes. Cook your bacon in a skillet, then set aside on a paper towel to drain the grease. Drain the hot water, keeping the eggs in the saucepan. Fill your saucepan with ice and cold water and submerge the eggs in the cold ice water for about 10 minutes. This will allow the eggs to peel easy. Once cooled, peel the eggs, rinse and cut in half lengthwise. Carefully scoop out the egg yolk and place in a food processor. Add the remaining ingredients (except the bacon) and process until smooth. Fill each egg half with the mixture. Break the bacon into large pieces and place 2-3 bacon pieces in the mixture of each egg. Sprinkle the eggs with some paprika to garnish. If you can manage to eat just one, I will give you a huge high-five. They are simply delish!

I like spicy food, so feel free to leave out the jalapeño. Try 1/2 cup fresh diced basil instead!

Enjoy.

TUESDAY'S TIP: BUY THIS, NOT THAT Part 6

I recently discovered a company that sells freshly sprouted, certified organically grown whole grain foods: Food for Life. One of my newest friends from the Kettlebell Fitness Challenge, Terri, told me about them. It was perfect timing actually because I had been in the mood for my Juana Enchiladas and needed to find a good tortilla to use. Thanks, Terri- you are awesome!!

So, this post is dedicated to tortillas - the staple bread of any good Texan. We Texans love us some Mexican food. In fact, we have our own food category: Texican or Tex-Mex. But, typically when you think of Mexican food, you think "unhealthy". I mean, normally it's not a light meal of few calories or fat grams. Let's just be honest- from the meat to the beans to the cheese, it's not the healthiest meal.

But, it doesn't have to be so. You just have to look for ways to alter it to make it healthier. I will start with tortillas. Hence, my recommendation for Food For Life's tortillas in several varieties (even gluten-free!):

BUY THIS: Ezekiel 4:9 Sprouted Grain Tortillas

INGREDIENTS: Organic Sprouted Whole Wheat, Filtered Water, Organic Unhulled Sesame Seeds, Organic Sprouted Whole Soybeans, Organic Sprouted Whole Barley, Organic Sprouted Whole Millet, Organic Sprouted Whole Lentils, Organic Sprouted Whole Spelt, Sea Salt.

OR THIS: Food for Life Whole Grain Brown Rice Tortillas (Gluten-Free)

INGREDIENTS: Whole Grain Brown Rice Flour, Filtered Water, Tapioca Flour, Safflower Oil, Rice Bran, Vegetable Gum (xanthan, cellulouse), Sea Salt.

OR THIS: Food for Life Sprouted Corn Tortillas

INGREDIENTS: Organic Sprouted Whole Kernel Corn, Filtered Water, Sea salt, Lime.

* You will NOT see us eating these due to Caroline's allergy, but whole kernel corn is not a corn-derivative that I say to stay away from. :)


Let's just compare the above to the other popular tortillas:

DON'T BUY THAT: Mission Whole Wheat Tortillas
INGREDIENTS: Whole wheat flour, water, vegetable shortening (interesterified soybean oil, hydrogenated soybean oil and/or palm oil), contains 2% or less of: leavening (sodium bicarbonate, sodium aluminum sulfate, corn starch, monocalcium phosphate and/or sodium acid pyrophosphate, calcium sulfate), sugar, salt, preservatives (calcium propionate, sorbic acid and/or citric acid), cellulose gum, distilled monoglycerides, enzymes, wheat starch, calcium carbonate, antioxidants (tocopherols, ascorbic acid), dough conditioners (fumaric acid, sodium metabisulfite and/or mono- and diglycerides).

{Look at ALL those ingredients you cannot pronounce!} YUCK.

AND DON'T BUY THIS EITHER: Mission Homestyle Flour Tortillas

INGREDIENTS: Enriched bleached wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, vegetable shortening (interesterified soybean oil, hydrogenated soybean oil and/or palm oil), contains 2% or less of: salt, sugar, leavening (sodium bicarbonate, sodium aluminum sulfate, corn starch, monocalcium phosphate and/or sodium acid pyrophosphate, calcium sulfate), preservatives (calcium propionate, sorbic acid, and/or citric acid), distilled monoglycerides, enzymes, wheat starch, calcium carbonate, antioxidants (tocopherols, ascorbic acid), cellulose gum, dough conditioners (fumaric acid, sodium metabisulfite and/or mono- and diglycerides).

{Again, do you really want to eat something you can't even pronounce or have to ask "What is sodium aluminum sulfate anyway?"} Disgusting!

Buy the way, I provided you the link to the Food For Life website since they have many more products than just tortillas, including gluten-free and yeast-free products. It's a great site to check out. You can find their products of Whole Foods or Sprouts or shop online directly from their site.

Happy eating or Feliz comiendo!

MONDAY MOXIE: CORN SYRUP VS. HIGH FRUCTOSE CORN SYRUP

I am starting to see more products and more brands that are marketing "No High Fructose Corn Syrup" to appeal to the more health-conscious consumer. But what you may not know is that just because a product contains the "No HFCS" labeling, doesn't mean it is rid of corn syrup entirely. While there is a difference between regular corn syrup and high fructose corn syrup, both are ingredients you do not want to consume.

So that you have the facts...

CORN SYRUP: You must first know where corn syrup comes from in order to understand the information behind high fructose corn syrup. HFCS does not come from a magical mixture of things, but rather directly from pure corn syrup that gets altered to become even sweeter.

After corn grows, farmers harvest the crop and extract the kernels from the stalks of the plant. Corn starch gets extracted from the individual kernels through a long process of separating the small parts in each piece. The germ gets used in the corn oil making process while the rest of the kernel becomes further broken down into fiber, protein and starch.

The starch, which includes portions of corn protein, breaks down yet again, leaving gluten and corn starch as two separate materials. The powder gets filtered several times until pure starch remains. When the powder remains wet, acid gets added and the mixture heats in order to turn the starch into liquid sugar (dextrose). This is exactly why it is used as a sugar substitute.

Pure corn syrup does not provide as sweet of a taste as does high fructose corn syrup because one more process must occur in order to convert dextrose into fructose.

HIGH FRUCTOSE CORN SYRUP: Production of high fructose corn syrup is a bit complex. Cornstarch originally contains very long chemical chains of pure glucose, which must first be broken down into shorter chains called polysaccharides. This is accomplished by adding an enzyme called alpha-amylase, which is derived from a bacteria. {GROSS}.

Once the cornstarch has been broken down, a second enzyme called glucoamylase is added to the vat. Glucoamylase is derived from a fungus called Aspergillus. {EVEN MORE DISGUSTING}. The continued fermentation converts the slurry into almost pure glucose. An enzyme called glucose-isomerase is stored in tall columns and the glucose slurry is poured across the top of those columns. The enzyme converts the pure glucose into a combination of fructose and glucose, but not at the final percentages desired.

A process called liquid chromotography essentially distills the syrup into 90% fructose (HENCE THE TERM "HIGH FRUCTOSE"}. This concentrated fructose product is then blended back into the original mix to create the final 55% fructose, 45% glucose product called high fructose corn syrup.

You didn't know you were getting a science lesson today, did you?! Let me break it down in the form of bullet points that you may understand better:

• Both HFCS and corn syrup come from corn
• Both of the sweeteners contain dextrose
• HFCS contains more fructose than corn syrup, which contains no fructose at all
• HFCS does not have the ability to exist without the product of corn syrup
• Corn syrup provides a less sweet taste than HFCS
• The two sugary liquids have the ability to cause adverse health issues including but not limited to obesity, declined heart health, high blood pressure, diabetes and tooth decay (Um, no thank you!)
  
• HFCS provides a stronger ability to negatively influence the production of insulin and leptin in your body, two necessary tools that help regulate appetite and a healthy diet
• You should stay away from both corn syrup and its super-hyped counterpart, HFCS

Here's the main lesson for today. Always READ the ingredients. Just because a product is labeled "No High Fructose Corn Syrup" doesn't mean it doesn't contain corn syrup at all. It just means it doesn't contain the high fructose kind. Both are bad for you. Don't be fooled by marketing tactics. Always read the labels and the ingredients. Pure cane sugar may be more expensive, but it is much healthier than the fake sugar junk.

Science lesson completed. I hope you earned an "A" today!

RECIPE of the WEEK: JUANA ENCHILADAS

My husband is usually the cook in our house, but I have a few meals that I'm pretty good at. One of them is my enchiladas (named after the Spanish name for Jenny). They are simply delicioso! I've adjusted the ingredients to make them corn-free but they taste just as yummy as the original corn-filled ones. Since every Texan loves Mexican food (you're not a true Texan if you don't), I thought you might want to serve these para su próxima cena.

JUANA ENCHILADAS
Utensils/Equipment Needed:
Saute pan
Cutting board
Knife
9x13 baking dish
Medium bowl
Paper towels

Ingredients:

8 Tortillas (Ezekiel 4:9 Sprouted Grain)

1 lb grass-finished ground beef
1/2 small onion (chopped)
1.5 cans (15 oz) tomato sauce
Shredded Sharp Cheddar cheese (Tillamook)
Shredded Monterrey Jack cheese (Tillamook)
1/4 tsp cinnamon
1 tsp hot cayenne pepper (2 tsp if you like it extra hot!)
1 tsp chili powder

Shredded Lettuce (optional)

Fresh diced tomatoes (optional)

Directions:

Preheat oven to 350. Ground the beef and saute the chopped/diced onion in the same pan until cooked. Put the beef/onion mixture in a medium bowl and add 3 tsp tomato sauce and a handful of Sharp Cheddar cheese and mix well. Place the tortillas in a paper towel and warm in microwave for 40 seconds. Spoon the beef mixture into each tortilla, roll and place in a 9 x 13 baking dish with seam side down. For the sauce, mix the remainder of the tomato sauce, cinnamon, cayenne pepper, and chili powder. If there is any leftover beef mix, I add that to the sauce as well. Pour the sauce over the tortillas in the baking dish. Sprinkle as much Monterrey Jack cheese as you like to cover the top of the enchiladas. I don't measure, I just coat it (you can never have too much cheese in my opinion) until it looks pretty. Then place in the oven for 10-12 minutes. Sometimes, I add some shredded lettuce or tomato as a garnish once it comes out of the oven, but not every time.

Servir y disfrutar!

TUESDAY'S TIP: BUY THIS, NOT THAT Part 5

If your kids are similar to my kids, they love peanut butter {or almond butter} and jelly sandwiches. But even if that's not the case, I'm sure you love biscuits and jelly, toast and jelly, bagels with jelly, English muffins and jelly, maybe even waffles and jelly. However you may eat it, I'm sure there is jelly somewhere in your fridge. And you may be aware that almost every single stinkin' brand and kind of jelly has either high fructose or regular corn syrup in it. I will be honest, when buying jelly, I used to buy the cheapest, largest jar I could find since my kids eat so much of it. That was, of course, before the corn allergy diagnosis of June 2011.

For some, money is tight and gourmet lunches aren't always an option. Heck, something beyond peanut butter and jelly may not be possible for some people. So you should be prepared to buy the best and healthiest all natural jelly you can find. {Unless you make your own, and you can visit my blog post on that, too.}

First, let's just compare two different kinds of Smucker's jelly:

BUY THIS:
SMUCKER'S SIMPLY FRUIT (all 13 flavors)
Ingredients:
FRUIT SYRUP, {FRUIT}, LEMON JUICE CONCENTRATE, FRUIT PECTIN, NATURAL FLAVORS

NOT THAT:
SMUCKER'S JELLY (all 10 flavors)
Ingredients:
{FRUIT FLAVOR} JUICE, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, FRUIT PECTIN, CITRIC ACID.

Now let me be honest, the Simply Fruit in it's 10 oz petite jar will cost you around $3.50 per jar, which in the world of jelly seems a bit steep. But, the taste is delicious and when it comes to health is well worth the cost. But, if you have a Kroger near you, I suggest you try the Kroger brand, Just Fruit. It comes in a 11.5 oz jar and costs about a dollar less. Now, that's a sweet deal!

BUY THIS: KROGER JUST FRUIT (4 flavors)
Ingredients:
FRUIT SYRUP, {FRUIT}, FRUIT PECTIN, CITRIC ACID

So, there you have it. Jelly- it's what's for lunch!

MONDAY MOXIE: STOP THE EXCUSES

Let's face it. We can come up with a million excuses not to eat healthy. I can think of at least 89,457, I'm sure. But excuses don't mean diddly-squat to me and I don't care to hear them frankly. :)

Do you ever look at what the teens wear today and think, "Who let that kid out of the house wearing THAT?" Or worse, hear a mom of one of those teens say, "I just don't know why she dresses that way or acts that way." Let me just put it bluntly: If a mom doesn't want her daughter to dress like a skank, then don't buy her skanky clothes. And teach them HOW to be a lady and dress modestly. Seriously.

Same goes for food. If you want to eat good food, then buy good food. If you want to be healthy, then eat healthy. You are in control of that process. Stop the excuses and take some action.

If you follow my blog, you know I've been involved in a Kettlebell Fitness Challenge. We are in week 3 and I'm feeling great. I've lost some inches and my energy has increased. I was pretty healthy before, but this is taking it to a new level. One of the members of the challenge posted the picture above today and I felt it went perfectly with my blog post and for life in general.

It doesn't really take any moxie to eat healthy IF you commit to doing so. You may not know all the right foods to buy yet, but I know you know which ones NOT to buy: sodas, candy, sugar-filled junk food, and food with empty calories like chips and cookies. Find some alternatives or treat yourself to more natural products that are close in taste. I'm here to help you, you just have to ask!

Ok, that's enough lecturing for today. I love you, want you to be the best YOU you can be and that means as healthy as possible.

Happy Monday!

FRIDAY FAVES: FARM FRESH VEGGIES

Let me clarify the subject of my post: Farm Fresh Veggies with No Pesticides. Of course, many local farms don't use pesticides anyway. But, buying fruits and veggies from the grocery store isn't always the healthiest choice. I know- it's a shock. Did you know that pesticides and chemical fertilizers are used to grow (non-organic) produce shipped to grocers. That means workers and farm neighbors are exposed to potentially harmful chemicals, not to mention the pesticide residue you are consuming when eating your "healthy" dose of fruits and veggies.

But, if you buy organic, you avoid the pesticide residue left on foods, and it means workers and farm neighbors aren't exposed to potentially harmful chemicals, it means less fossil fuel converted into fertilizers and it means healthier soil that should sustain crops for generations to come.

But I will be honest, organic produce is more expensive. However, there are a list of 15 clean foods that you can rest-assured are probably NOT pesticide sprayed that you don't have to buy organic. So, if you're pinching pennies or just don't want to spend the extra money on organic, you can't go wrong with the following:

ONIONS: These layered lovelies don't see as many pest threats, which means less pesticide spraying. Now, that news is sure to bring tears of joy!

AVOCADOS: These delicious gems have thick skins that protect the fruit from pesticide build-up. And that's no guacamole!

CORN: Even though you won't see my family eating this, and it may take a lot of fertilizer to grow, you're unlikely to end up with any pesticides on the kernels. Now, that's sweet!

PINEAPPLE: Since you won't be eating the tough pineapple skin, which protects the fruit from pesticide residue, this fruit is safe. As with all your produce, you should rinse the pineapple before cutting. Ain't that pine?

MANGO: Sweet mango flesh is protected by its thick skin from pesticides. Still, you'll want to rinse under water before cutting open. Mango is a go!

ASPARAGUS: Asparagus face fewer threats from pests such as insects or disease, so fewer pesticides need to be used. Asparagus is fabulous!

SWEET PEAS: Sweet peas are among the least likely vegetables to have pesticide residue, according to the Environmental Working Group's latest survey of government data. So, please... eat your peas!

KIWI: Kiwi peel provides a barrier from pesticides. Give them a rinse before cutting. Wee for Kiwi!

CABBAGE: This super food doesn't hold on to so many pesticides because a ton of spraying isn't required to grow it. It does, however, hold onto beta-carotene so gobble up your cabbage!

EGGPLANT: Maybe it's the thick skin, but eggplants are among the least likely to be contaminated by pesticides, according to the Environmental Working Group. {I haven't found a great way to cook it yet, so pass a good recipe my way if you have one.} Eggplant is egg-cellent!

PAPAYA: Pesticide residue stays on papaya skin, but be sure to give them a wash before slicing open. But since you don't eat the skin, papaya is positively pleasing!

WATERMELON: With that rind, watermelon has a natural defense against the onslaught of any chemical. Water-relief for watermelon!

BROCCOLI: Conventional broccoli doesn't retain so many pesticides because the crop faces fewer pest threats, which means less spraying. Eat your greens!

SWEET POTATO: Not only are sweet potatoes unlikely to be contaminated with pesticides,but they are a super food, crammed packed full of Vitamin A and beta carotene. Great news for my sister, Amy who loves these yammy goodies!

TOMATOES: While these used to be on the dirty dozen (2008), these red sweeties have been studied to now have less pesticides. However, you can always grow your own and be absolutely sure!

Well, there you have it. If you can't buy from a local farm (still ASK if they spray using pesticides) and you don't want to spend the extra dough on organic, buy produce that uses little to no pesticides. It's the best way to go green.

Have a wonderful weekend!

RECIPE of the WEEK: FARFALLE WITH SAUSAGE & SUN-DRIED TOMATOES

I'm sure I've mentioned it before, but my Honey is an amazing chef. I don't say cook, because really anyone can cook. Anyone can follow a recipe. But not everyone can be a chef. A chef is creative, comes up with ingredients from their knowledge of tastes and pairings, can whip something up without a recipe, doesn't "measure" anything and can make a meal with so much flavor and love that your mouth waters at the mere thought of it. Yep, my Honey is a chef. He is amazing. I will stop bragging now.

One of my favorite healthy recipes he makes is a pasta dish. It's so easy, yet it is so flavorful. Imagine yourself sitting on a patio of this Tuscan villa, sipping a great wine, the perfect breeze, the heavenly view of vineyards and Italian architecture, the warm, vibrant colors and the smell of sun-dried tomatoes and garlic. Can you imagine? Do you taste heaven?

Bret's Farfalle with Sausage & Sun-Dried Tomatoes

Utensils/Equipment Needed:
Saute pan
Sauce pan
Colander
Cutting board
Knife
Large serving bowl

Ingredients:
1 box Barilla PLUS Farfalle
1 lb. Italian sausage
2 garlic cloves (crushed)
2 thick slices of sweet yellow onion (chopped)
1 jar of sun-dried tomatoes
fresh grated Parmesan cheese
salt and pepper to taste

Directions:
Cook the farfalle in a sauce pan as indicated on the package. While the farfalle is cooking, add the sausage, garlic and onion to a saute pan and cook on medium until meat is no longer pink. Add the sun-dried tomatoes, salt and pepper and reduce heat to medium. Once the farfalle is ready, drain and pour into a large serving bowl. Add the sausage mixture to the farfalle and give a good stir to mix all the ingredients together. Top with fresh grated Parmesan cheese.

Semplicemente delizioso. Buon divertimento!

TUESDAY'S TIP: BUY THIS, NOT THAT Part 4

What kid doesn't love ketchup? In fact, I've known some kids to just about dip anything and everything in the red goodness.

I was so excited when I saw the little ketchup dippers at Chick-fil-A one day. I know you've seen them, your kids have eaten them and you love them. I mean, what a brilliant idea!

Then I looked at the ingredients:
TOMATO CONCENTRATE FROM RED RIPE TOMATOES, DISTILLED VINEGAR, HIGH FRUCTOSE CORN SYRUP, CORN SYRUP, SALT, SPICE, ONION POWDER, NATURAL FLAVORING.

In fact, all Heinz ketchups are made with these ingredients (except Organic and Simply Heinz). Yuck!

So, don't buy Heinz ketchup! Of course the Heinz Organic and Heinz Simply Heinz ketchup has much better ingredients and no corn syrup, but I don't recommend using the brand.

Here's a much better choice.

Hunt's Tomato Ketchup:

In fact, Hunt's, owned by the food giant ConAgra Foods, has removed high fructose corn syrup from all of their ketchup products. Way to go!

So, while it may not have a cute little dipper container, it is much better for your little one with it's all natural ingredients.

Thank you and you're welcome!

MONDAY MOXIE: TAKE CARE OF YOUR HEART

In my past career life, I was Corporate Market Director of the Dallas Heart Walk 2005, 2006 and 2007. Three Heart Walks, almost 90,000 participants, raising over $6 Million for the American Heart Association. However, what brought me to Heart was my life-long struggle with heart disease. My life-long struggle was packaged into a family of 5: a dad with congestive heart failure, a working mom and caretaker to dad, an older sister, me and a younger sister. At the ripe old age of 4 years old, my life changed in an instant with my dad's first heart attack. He was only 35 years old. He wasn't overweight. He didn't drink alcohol or smoke. He was "healthy". That event began a life of heart disease awareness and education, numerous hospital visits, surgeries, the heart transplant list and ultimately my dad's early death in 2003. Don't be jealous!

I grew up being healthy- we had to. My dad required healthy eating so as not to weaken his already damaged heart muscle. And my dad began running and stressed to us the importance of being physically fit. So, I obeyed- I ate healthy, took gymnastics and was a cheerleader. I worked out and focused on my health.

I would like to say that I have continued to obey, but I will admit there was a 7-year period where I rebelled. After my firstborn, I found myself in an abusive marriage, working full time, trying to raise a child with a husband who didn't love me, hiding my emotions from friends and family and depressed. I was divorced when I was 24 years old, now a single working mom to a 10-month old baby girl.

But the story is redeemed with a new husband, two more precious children, and a life focused on all things health: spiritual, emotional, mental and physical. Oh, and daily stress. Lots of daily stressors!

I know you are a woman with stress in your life. I know this because you are a woman. At 34 years old, I've been in an abusive marriage, lost my father, gotten divorced, became a single working mom, became a dating single working mom, remarried, had 2 more children and I have always worked a full time job outside of my home. Let me tell you ladies- I've got some stress a-goin' on. But that doesn't stop me from focusing on my health.

Why? Because heart disease runs in my family. But also because heart disease is the #1 killer of women. Yes. Heart disease is the #1 killer of women.

I wanted to share this new video from the American Heart Association and it's Go Red For Women campaign. If you are a woman, you need to watch this. Because if you don't get a hold of your health, bad things will take over and it won't be pretty.

So, take care of your heart (and your body). Watch this video. Focus on how your life may relate. And oogle over Colin Egglesfield as I did. Oh, baby! :)

FRIDAY FAVES: GRANOLA

My kids love granola! It's whole grain sweet deliciousness that can be eaten plain or as a cereal. It goes great with milk, in ice cream and yogurt. It can be eaten so many ways. Oh, and it's healthy, too! Well, that is IF you buy the all natural kind.

Honey recently brought home some Quaker Natural Granola and it was instantly a hit in our house. We eat it with milk in the mornings before school and I feel great knowing I sent them off to conquer the day with a wholesome, healthy breakfast.

The kind we love the best is Quaker Natural Granola Apple Cranberry Almond (pictured above). It is an excellent source of fiber (although keeping my kids "regular" is never a problem), has 5g of protein (perfect to start off the day) and very low in sodium. Plus all the ingredients are natural: whole grain rolled oats, whole grain rolled wheat, brown sugar, canola oil, dried cranberries, almonds, apples, inulin, whey, sugar, nonfat dry milk, honey and sunflower oil.

The other flavors are Oats & Honey and Oats & Honey & Raisins. The lowfat kind is not corn-free since it contains corn flakes (comprised of corn, sugar, malted barley flour and corn syrup) so I wouldn't recommend it. However, one serving of the Apple or the Oats & Honey & Raisins only has 5g of fat so it's still a healthy dose of fat without the "lowfat" label.

So, if you are looking for a great granola, check out Quaker Natural Granola. You will love it!

RECIPE of the WEEK: JAE LOW'S STUFFED PEPPERS

I don't know about you, but I love Wednesdays! It's the day I get to provide you with a glimpse into our food life at home and pass the goodness on to you, my friends and blog readers. I hope you enjoy Wednesdays too!

I made these peppers for the first time a couple of months ago and while they were good {I even made some extra to give to some friends} I decided they needed some tweaking before I posted them here. After a few more tries, I feel I now have the perfect recipe for stuffed bell peppers known to man. Oh yes, I'm THAT confident. :)

So, feast your eyes on these bad boys:
You can make these with all green bell peppers or color your world with a mixture of yellow, orange, red and green ones. Whatever you choose, they will be delicious.

JAE LOW'S STUFFED BELL PEPPERS
*corn-free, gluten-free, dairy-free

Utensils/Equipment Needed:
9x13 baking dish
Food Chopper
Cutting Board
Knife
Sauce pan
Skillet

Ingredients:
1 slab bacon
1 pound grass-finished ground beef
5-6 large bell peppers
2 carrots (diced)
1 zucchini (diced)
1 yellow squash (diced)
1/2 yellow onion (diced)
2 celery stalks (diced)
4 Roma tomatoes (diced)
1/2 TBSP dried oregano
1/2 TBSP dried basil
sea salt and pepper to taste

Directions:
Preheat your oven to 350. Take the bell peppers and cut off the tops. Remove all the seeds from the inside. Place your peppers in a saucepan, fill the pan with water just to barely cover the peppers and boil for 4-5 minutes. Cook up your bacon in a skillet to your desired crispness. Remove bacon from skillet and set aside. Pour out any remaining bacon grease from the skillet, add the ground beef and diced onion and cook on medium high until no longer pink. While your beef is cooking, dice up your remaining veggies in a food chopper or using a knife. Add all your veggies to the beef mixture and continue cooking on medium low. Dice up your bacon using the food chopper or a knife and add to your beef/veggie mix. Add the oregano, basil, salt and pepper. Mix well and allow to simmer for a few minutes. Remove the peppers from the boiling water using tongs, pat dry and place them in your baking dish. Using a scoop or large spoon, fill each pepper with the beef/veggie mix. Don't be stingy- fill 'em good! Place the baking dish in the oven and cook for 20 minutes. Optional topping: Once removed from the oven, sprinkle the tops with fresh Parmesan cheese. Yummy!

TUESDAY'S TIP: SAME NAME, DIFFERENT INGREDIENTS

You wanna know one thing I hate: false advertising. And particularly the kind that feeds on people who wouldn't know the difference if a brick hit them on the head. It's how companies make money and I don't like it. For example, you might have seen the commercials for Oikos yogurt. But did you know there are two different companies that make Oikos Greek yogurt and the ingredients they use are as different as night and day.

Let's explore, shall we?!

Oikos Greek Nonfat Yogurt by Dannon looks like this:
Ingredients (BLUEBERRY): Cultured Grade A Non Fat Milk, Blueberries, Water, Sugar, Fructose, Contains less than 1% of: modified corn starch, natural flavor, carrageenan, carmine, malic acid, potassium sorbate, sodium citrate, Vitamin D3

Oikos Organic Greek Yogurt by Stonyfield Organic looks like this:
Ingredients (BLUEBERRY):

Cultured pasteurized organic nonfat milk, organic sugar, organic blueberries, natural flavor, pectin, organic blueberry juice from concentrate

One could argue that one packaging is blue and the other is white or that one says "organic" and the other doesn't. But really, what average person would really notice the difference? I'm thinking the people of Oikos don't care because either way, they sell yogurt.

Pay attention people and like I've said a million times- read the labels! One is filled with healthy, nutritious ingredients and the other is filled with scientifically-made yucky stuff. Yet the look quite similar.

Which one will you be buying? I hope it's Stonyfield.

Or better yet, just go with Chobani.

TUESDAY'S TIP: GET MOTIVATED!

Several weeks ago, I asked all of my blog readers to take the Kettlebell Fitness Challenge with me. I don't think I had any takers, but that's okay. I, along with 42 other gals, have taken the challenge and it kicked off yesterday! To help motivate you toward better eating and physical exercise, I'm going to publicly share my "Before" pics as well as my measurements. Oh yes, I went THERE.

My only request is that you not judge. Haha! What am I saying?! You are women and I know some of you will be like "Holy cow, she weighs XXX!" or "Haha- I'm skinnier than her!" or even "What a fatty, fatty boomaladdy!" Whatever your response, it's okay because I'm putting it out there and in 8 weeks I'm gonna be one smokin' hot momma. So there! :)

I'd love for you to get on board with a fitness challenge of your own. Let me know so I can encourage you like I HOPE you will encourage me.

Here it goes:
ME :: BEFORE
BASIC INFORMATION:
Height: 5'1"
My Weight Goal: 122 lbs
Kettlebell weight: 10lb
WEIGHT:
Start Weight: 129
MEASUREMENTS {inches}:
Start Waist: 29 in
Start Thighs: 22 in
Start Arms: 11.5 in
Start Calves: 13.75 in
Start Buttocks: 37 in
Start Bust: 36.5

Wish me luck!

MONDAY MOXIE: RECIPE ALLERGY LABELING

To all my followers,

I recently made contact with a mom whose child was diagnosed with the following allergens: diary, wheat AND corn. One of my friends from High School knew about Caroline's corn allergy and told her about my blog. It was difficult enough to rid corn from our diets and I have learned a new normal for our family, but I'm sure this mom is struggling to find things for her child to eat that are dairy-free, gluten-free and corn-free. But, as I have done so much research already, I know it is possible. So, I've decided to help her out, along with any other people who struggle with other allergies besides corn and label my recipes with allergy information. Most of the time I mention if a recipe or product is gluten-free, but it's not a constant.

I know I have some followers that are allergic to gluten so I've been inspired to provide you with the moxie to know what recipes one can safely have, depending on their allergy. Can I get a "Hallelujah!"

For starters, I have labeled my recipes in my Recipe of the Week Wednesdays category. Take a look there and see what you find. I hope this helps!

Hope everyone had a wonderful Labor Day Holiday!

FRIDAY FAVES: TILLAMOOK CHEESE

My family loves cheese! In fact, there's not a cheese we haven't met that we haven't loved. I would swim in a huge giant vat of cheese if I could. Well maybe that's extreme since I don't like to get dirty, but nevertheless, we are huge cheese fans. I'd say we were cheese-heads but I'm not from Wisconsin and I hate professional football or watching sports on tv and let's face it, those Packer fans are just weird. No offense if you're from Wisconsin. All kidding aside- I love cheese. Plain and simple.

Did you know that many of the cheeses from the store have corn syrup as an ingredient or may be dusted with corn starch? Who'd a thunk it? But, it's true. However, I've found a brand of cheese that is corn-free and after researching the company, I've decided that I love their cheese even more. The brand is Tillamook and they have lots of fun cheeses.

A little bit about Tillamook:

• All Tillamook dairy products — cheese, butter, ice cream, sour cream and yogurt — are made with milk from cows not treated with artificial growth hormones.
• Dairy cows are not systematically given antibiotics. But, like humans, cows sometimes get sick and need veterinarian-prescribed antibiotics to help them get better. However, if a cow is receiving antibiotics, her milk isn’t used until tests prove that the antibiotics have cleared her system. As an additional precaution, every milk delivery we receive is thoroughly tested for antibiotics. If even a trace amount of antibiotics are detected in a delivery, it is disposed of and we won’t use that milk to make our dairy products.
• Tillamook cows are forage and grain fed (including corn, but mostly grass, alfalfa and barley), however my corn allergy kid has not reacted to the cheese in any negative way. Another person with corn allergies may react differently so you might try a small amount first to test their allergic reaction.
• All of Tillamook cheese, yogurt, sour cream and butter products are gluten-free!
• Tillamook is farmer owned and all of their farmers live on or near the land they farm. Their quality of life depends upon the sustainability of their land and the animals they share it with.
• Only their cheese and butter do not contain corn. The yogurt, sour cream and ice cream contain corn products (modified corn starch or corn syrup)
  

So... moo-ving on to their delicious cheese products:

My family's fave:
SHARP CHEDDAR:
Ingredients: Cultured Milk, Salt, Enzymes, Annatto (color).

We are a sharp cheddar fam, but they have medium cheddar, colby jack, pepper jack, monterey jack, colby, white cheddar, swiss and other flavors your family will love.

TILLA-MOOS:
Ingredients: Cultured Milk, Salt, Enzymes, Annatto (color).

These handy-dandy little moos are perfect for school lunches, snacks or when you're on-the-go. And I've been known to eat 4 or 5 little moos in one sitting. I'm not ashamed!

So, if you love cheese and you feel moo-ved to go enjoy some dairy goodness, go buy some Tillamook.