Nutrition--I love it.

I'm a big fan of the Weston A. Price foundation. It was co-founded by my hero in the fight against partially hydrogenated oils, Mary Enig, Ph. D., and her partner in nutrition, Sally Fallon. Tonight I found on their website a handy list of book/media reviews that I've begun to read through:
http://www.westonaprice.org/bookreviews/index.html

I'm enjoying the blog of someone who has begun an "all raw" diet again, and I'm currently conversing with a nutrition-coach friend who believes that soy is good for you and not at all harmful. I love having conversations about diet and nutrition. I love having conversations with people who don't completely agree with me. Iron sharpens iron; I just happen to enjoy the process of being sharpened. (In fact, I keep hoping for comments on this blog that will spur more discussion, but I keep waiting . . .)

So far, I have found that the Weston A. Price foundation, more than any other Internet source, presents well-documented studies and well-researched opinions on a host of food-related topics without a lot of commercialism and hype. Their suggestions really resonate with me.

Here's the link to Dr. Price's book (the book review gives a little history about why the foundation was started and what they're all about):
http://www.westonaprice.org/bookreviews/napd.html

And . . . in case you're interested, here's the link to the cookbook that Fallon and Enig co-wrote: Nourishing Traditions.

Whew, that's a lot of linking for one night.

Ever since I joined the green smoothie challenge, I've made a green smoothie every day. Today was my least favorite, but I drank two glasses anyway.

I made green beans and asparagus for lunch this week, and the kids and I devoured them. It took about 20 minutes to pull it together.

I even heated up (the next night) green beans, asparagus, and a rotisserie chicken before James got home from work this week. It was really easy. Beans went in the microwave in a baking dish with a lid. I rinsed them and put a pat of butter on top before steaming them for about five minutes.

The asparagus went into a baking dish without a lid. I drizzled them with lemon pepper oil, sprinkled on some sea salt and fresh cracked pepper, and roasted them at 350 for about 10 minutes. Oh, and I added a few slices of red onion since I wanted it to taste a tiny bit different from yesterday.

The rotisserie chicken went into a shallow baking pan with 1/4 inch of water and reheated on the rack above the asparagus for 20 minutes.

We all ate a delicious meal together. Judah had clementines and a mango for dessert, at his request.

In case you didn't know, cooking is a big deal for me. I don't know why, but it completely stresses me out. I can handle smoothies and the occasional salad or sandwich; however, I tried one night to make dinner for my family and I ended up on the floor crying after it was all over. It was too much.

Fortunately, my husband is a great cook. He's usually willing to come home and put something together that we'll all enjoy, or if he makes something I'm not crazy about, he'll hook me up with a huge salad. If he's not up for cooking, we either meet somewhere for dinner or he picks something up on his way home. Even our take-out is healthy, though. It's so nice living in Nashville.