“The more that you read, the more things you will know. The more that you learn, the more places you'll go” ~ Dr. Seuss, I Can Read With My Eyes Shut
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In my spare time this week, you'll find me in my office with a hot cup of tea, the puppies at my feet, and school books spread across my desk.
For those new to The Veggies, I've taken up the study of Holistic Nutrition, and it's turned into one of the most fascinating things I've ever done. My latest class? Diet Evaluation and Planning, an in-depth study for determining someone's unique nutrient needs, from a holistic point of view.
My goodness, it's been great
Every class ends in the same way. An oral conference with our major professor, who quizzes us to make sure we know our stuff(!) It used to be that I'd have lots of butterflies beforehand, although now it's something I really look forward to
It's not every day that one gets to talk about health and nutrition with a pretty cool Naturopathic doctor. I always have my own list of questions, things I've been thinking about, or articles I've read.
I think I pick her brain just as much as she picks mine
Since I started my studies, I've built up quite a collection of books.
My favorites have shaped the way I look at everything from eating well, clean living, healing, to the mind-body connection.
While I've learned quite a bit from every one of the authors, there's one thing this diverse collection has reinforced. Not all the philosophies, diets, and protocols mentioned in their pages are for everyone.
Not everyone needs to go gluten-free, be 100% Paleo, or drink raw milk, but some do(!). There are healthy lifestyles of many shapes and sizes and so many ways to get things right
I thought it might be fun today to share a list of favorites. Those I reach for again and again. They run the gamut from fringe to front and center, and there's something for everyone. If you're truly just beginning .. Eat to Live or Nourishing Traditions .. would both be excellent places to start
What are some of the wellness books you're reading and loving these days? Any essentials I may have missed?
I'd love to hear
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Last week we celebrated our anniversary with lunch in an out-of-the-way booth, at one of our favorite restaurants. The special of the day? A meatloaf omelet with mushrooms and white cheddar cheese
I've been craving it ever since
My love for meatloaf began as a kid growing up on our family farm. While I'm sure it was wonderful hot out of the pan, what I remember most was the left-overs, sandwiched between white bread, with a healthy amount of mayo, and extra ketchup, just for good measure
Hands down one of the best lunches I've ever had
This week I made my own. A simple recipe really; one that produces a flavorful loaf. No bells and whistles, just a plain ‘ol meatloaf. One that, in my option, is comfort food at its finest.
If you're like me and grew up with a meatloaf-making mother, this one will remind you of hers. It has everything you love, with none of the distractions.
A combination of ground beef and pork works well, as does all beef (you'll want 80-85%). Chop and sauté the veggies, mix with the meat and bread crumbs. Shape it into a loaf, cover with ketchup and bake
ps: Some great tips from The Kitchen: 5 common mistakes to avoid when making meatloaf
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~ Adapted from Ina Garten
- 1 Tbsp olive oil
- 1 onion, chopped
- 1 green pepper, chopped
- ¼ cup chopped carrot
- ¼ cup chopped celery
- 1 Tbsp chopped fresh thyme leaves
- 2 tsp fine grain sea salt
- 1 tsp freshly ground black pepper
- 3 Tbsp Worcestershire sauce
- ⅓ cup beef broth (or chicken broth)
- 1 ½ Tbsp tomato paste
- 2 ½ lbs ground chuck (80-85% lean, or a blend of 1 ¼ lb each ground chuck and ground pork is great as well)
- ½ cup bread crumbs (regular or gluten-free, if you're avoiding gluten)
- 2 extra-large eggs beaten
- 1 cup ketchup
- Preheat the oven to 350° F.
- Heat the olive oil in a medium saute pan. Add the onions, green pepper, carrots, celery, thyme, salt, and pepper.
- Cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown.
- Remove from the heat and allow to cool slightly
- Off the heat, add the Worcestershire sauce, stock, and tomato paste.
- In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. (It's best to use a light hand when mixing, or your meatloaf will be dense)
- Shape the mixture into a rectangular loaf pan and place it on a sheet pan covered with parchment paper.
- Spread the ketchup evenly over the top.
- Bake for 1 - 1 ¼ hours, until the internal temperature is 160 degrees F and the meatloaf is cooked through. (A pan of hot water in the oven, under the meatloaf, will keep the top from cracking.)
- Let stand 10 minutes before serving
- Serve hot.