Over the weekend I read a really interesting article by Dr. Mark Hyman called Three Hidden Ways Wheat is Making You Fat. At first I thought it was a weight loss article, then as I started to read it I thought maybe it was promoting the gluten-free diet, but by the time I was done and had some time to digest it, I realized that what I really took away from the article was something more.

Throughout the course of time, scientists and farmers have been working on ways to feed the masses more efficiently – to eliminate hunger, reduce malnutrition, and to keep food affordable. On one hand, they have done that, but on the other hand, the changes that have been made to our food supply are now making us sick!

According to Dr. Hyman:

“In fact, there are three major hidden reasons that wheat products, not just gluten (along with sugar in all its forms) is a major contributor to obesity, diabetes, heart disease, cancer, dementia, depression and so many other modern ills.

This is why there are now 30 percent more obese than undernourished in the world, and why chronic lifestyle and dietary driven disease kills more than twice as many people as infectious disease globally. These non-communicable, chronic diseases will cost our global economy $47 trillion over the next 20 years.”

He goes on to explain that wheat, which is in everything from crackers to lipstick, parallels the chronic illnesses of society over time.

“The history of wheat parallels the history of chronic disease and obesity across the world. Supermarkets today contain walls of wheat and corn disguised in literally hundreds of thousands of different food-like products, or FrankenFoods. Each American now consumes about 55 pounds of wheat flour every year.

It is not just the amount but also the hidden components of wheat that drive weight gain and disease. This is not the wheat your great-grandmother used to bake her bread. It is FrankenWheat — a scientifically engineered food product developed in the last 50 years.”

I highly recommend you read the ENTIRE article Three Hidden Ways Wheat is Makes You Fat and then see what small changes in your family’s diet can be made. Personally, I am going to try removing wheat/gluten from my own diet and see what differences I notice over the next few weeks. Since the celiac gene is in our family, I have a feeling that removing the wheat may do my body a lot of good. I’ll keep you posted!

In the meantime, if you are looking for good sources for gluten free cooking and living gluten free, check out these blogs:

• Celiac Family
• Celiacs in the House
• Gluten Free Homemaker
• Gluten Free Mommy

One of my primary goals as a Mom is to make sure that my kids, especially my son, have enough basic cooking skills when they leave home that they can prepare a meal for themselves. My 10 year old daughter is actually quite comfortable in the kitchen already and regularly offers to make dinner. My 13 year old son is the opposite, which is why it threw my for a loop last night when he said he wanted to make dinner this week. Let’s just say he had some inspiration! One of his friends had texted him that she (yes, she) had made Cheeseburger Pie yesterday for her brothers and they loved it.

He did the research and decided that the Impossibly Easy Cheeseburger Pie recipe from the Betty Crocker web site looked best. We checked to make sure we had all the ingredients and he put the ground beef in the fridge to defrost.

This evening he was ready to go . He got out all the ingredients and even chopped the onion in the Mini Chopper. Basically you brown the ground beef and onion, place it in a 9″ pie pan, the sprinkle cheddar cheese over the mixture. You whisk together Bisquick, milk and eggs then pour it over the ground beef mixture. The Bisquick makes the “crust” and holds it all together.

Prep time for the whole recipe was about 10 minutes and it took 25 minutes to cook.

The finished product smelled really good and tasted even better – he added some McCormick Montreal Steak Seasoning to the ground beef while it was browning which really gave it extra flavor.

I’m thinking he has seen one too many cooking shows with his sisters – he added a zig zag of ketchup when he served it. YUM!

Getting kids involved in the daily meal planning and preparation is one of the most important things you can do as a parent. Not only do they learn essential cooking skills, but kids are more likely to try new foods when they have a part in the preparation!

As much as I love Spring, I dread it so much! Last Wednesday the sun was shining and the air was warm – I laced up my tennis shoes and headed out for a walk with a friend. Unfortunately, by the time I got home my eyes were watery, my throat itchy, I was sneezing like crazy and I was feeling like I was in a fog. And the layer of fine yellow pollen on my car – that should have tipped me off before I ever started.

So, how can you enjoy the Spring and not suffer through allergies? Here are a few tips:

• Do not sleep with the windows open. Keep the house cool using the air conditioner and an air purifier.
• Shower in the evening so you don’t take the pollen from outdoors to bed with you via your hair, your clothes and skin.
• Wash and dry your clothes in a washer/dryer rather than hanging them on the line to dry.
• Wash bed linens frequently and use.
• If you have to do outdoor yard work such as mowing the grass or weeding, wear a mask and gloves.
• Avoid working outdoors in the morning when the pollen count is highest.
• Use a saline nasal spray to relieve sinus pain and to thin out mucus.
• A variety of foods such as cayenne, ginger, onion and garlic are also helpful for thinning mucus.
• Get extra rest and good nutrition to help boost your immune system.
• If all else fails, see your doctor for a prescription antihistamine or a recommendation for an over the counter option.

Personally, I have found that Similasan’s Eye Drops #2 Allergy Eyes .33 fl oz works the best for soothing my itchy eyes and offers the most overall relief.

If you haven’t discovered Pinterest yet, you are definitely missing out on a great way to find things you like and file them for future reference. I was on Pinterest this morning when I saw this:

Immediately, I thought “Why didn’t I think of that?”

With different members of the family needing to take different medications – some twice a day for 5 days, others 3 times a day for 10 days, it gets really hard to remember who has had what and who needs what. This photo solves the problem of keeping track of what medication has been taken.

Take a simple Sharpie marker and make a grid on the bottle that indicates how many days the medication must be taken and how many times each day. AWESOME!!

It’s sometimes difficult to figure out the original source of something on Pinterest, but I am attributing this image to Kim and Kimberly as it says the image was uploaded by the user and is not linked to a website.

Happy New Year!! The Christmas Tree is down, decorations are put away, and now its time to tackle 2012 head on! The one thing that starts my week off right is a menu plan – without it, we are lost – we don’t eat right, it costs more money, and I feel stressed.  So, here is the plan for this week:

• Monday – BLT Sandwiches & Soup
• Tuesday – Grilled Honey Mustard Chicken, Rainbow Salad (see below for recipe) and Sweet Potato Fries
• Wednesday – Sloppy Joes, Macaroni & Cheese, Tossed Salad
• Thursday – Angel Hair Pasta with Meatballs, Salad
• Friday – High School Swim Meet so we will grab subs on the way

At Christmas I discovered this amazing Rainbow Salad thanks to my super talented sister-in-law of CeliacFamily.com. The flavors were so refreshing and I think it pairs nicely with just about anything.

I have had quite a few requests for the menu plan template that I use each week, so I have made a blank one you can print and fill in for your family (Download the blank menu planner as a PDF file).

What’s on your menu plan this week? Looking for more inspiration? Visit Laura’s massive Menu Plan Monday link up for hundreds of menu ideas!

My favorite shortbread cookie recipe is the one my best friend’s Mother has used for years. It is so easy to follow and make and the best part is when I want the cookies I just slice and bake! No more eating the entire tray while I wait for the next to come out. In the time it takes me to make tea I can bake 3 (or 6) shortbread to enjoy with my tea.

Enjoy with tea, coffee, hot chocolate and friends. They also make a quick holiday gift or the perfect cookie to take to your next cookie exchange.

~Karen Owen aka Karenmomofthree

If you need a last minute gift idea for teachers, co-workers, neighbors or friends or an irresistible snack for the party table, check out this recipe I have borrowed from a good friend of mine. I added a Christmas touch – calling them Rudy’s Rockin’ Pretzels, but these are good anytime – for football parties, poker night, birthday parties, you name it.

Once the pretzels were made and tested (oh yeah, they are yummy) we packaged them up in treat bags with our own recipe tags. My son made the cutest reindeer graphic for me so it had to be on the tag. You can actually get the coloring page version of this silly reindeer on my Printables4Kids.com site.

Click on image below to view and print full size or you can download the tags as a PDF file.

These are so quick and easy to make and they will disappear just as fast!!

When was the last time you had your eyes checked? If it was over two years ago, the time has come to go visit your ophthalmologist or optometrist. Why? Because your vision is nothing to joke about. We spend countless hours at the gym running, cycling, lifting weights – just to appear healthy. We also spend a lot of time meal planning, weighing out foods, and peering at nutritional charts just to make sure we’re eating balanced meals. But what about our eyes? Isn’t having your eyes checked to see if we need eyeglasses an important part of being healthy?

You’d be surprised how often people put off looking for new glasses because buying glasses is considered a luxury to them. Is seeing properly a luxury?

Many people view vision care as a luxury because the cost of prescription glasses is out of control! Ask yourself this: would you rather invest $200 in a really nice gift for someone for the holidays or spend it on a new pair of glasses? Given that it’s the holiday season, you’re probably thinking “gift”. What if the glasses were only $50 and not $200?

If you search for glasses online, you’ll see that there’s a plethora of sites to visit but not all sites are made the same. Additionally, not every site carries high quality glasses. Some sites mark their products really low and it seems too good to be true. If it seems too good to be true, it may be. GlassesUSA.com is a site you can trust!

Millions of Americans trust GlassesUSA.com when it comes to their vision because their prices are competitive, their quality can’t be beat, and their customer service is extremely friendly and helpful. Why opt for bad vision because glasses can be expensive when you can get great eyewear for a fraction of the cost? It’s a win-win situation! You can even get a great deal on their eyewear! From now until December 4th, you can take 30% off any pair of glasses on their site and you get FREE U.S. shipping. Basic single vision lenses are included but you’re welcome to upgrade for an additional cost. To take advantage of this sale, use the code CYBER2011 during check out.

This holiday season, give yourself a gift – the gift of sight. There’s never been a better time to start taking care of your vision.

This post was paid for and sponsored by GlassesUSA.com

Enough is enough! We have gone without a menu plan for too many weeks in a row and it is just not good!! The last few weeks have been as close to insane as it can get and I know that if I would have just taken the time to do a menu plan things would have been so much easier. Well, no use whining – let’s get it done!

• Monday – Baked pork chops with Red Hot Applesauce, egg noodles and steamed veggies
• Tuesday – Vegetable Soup and cheese quesadillas
• Wednesday – Lasagna, garlic bread and salad
• Thursday – Taco bar
• Friday – Scatter night so Mom’s not cooking – one has a swim meet, one has gymnastics, one is going to a friend’s house – yeah, it’s crazy like that

I have had quite a few requests for the menu plan template that I use each week, so I have made a blank one you can print and fill in for your family (Download the blank menu planner as a PDF file).

What’s on your menu plan this week? Looking for more inspiration? Visit Laura’s massive Menu Plan Monday link up for hundreds of menu ideas!

I usually like to test out a new recipe on my own family before I venture to make it for a larger audience. Thanks to an opportunity I was given through the Macy’s Culinary Council, I now have the perfect dish to share on Thanksgiving morning, Black Friday (aka how to use up the extra ham or turkey and fuel up for a day of shopping) or the next pot-luck dinner we go to.

In celebration of 85 years of the Macy’s Thanksgiving Day Parade, Macy’s Culinary Council has teamed up with some of the most renowned chefs of our time to create a one of a kind Holiday Cookbook. Recipes in the book range from the very traditional – mashed potatoes to the newer culinary styles of Ming Tsai and Wolfgang Puck to recipes for Hannukah and even New Year’s. The cookbook is $24.99 and can be purchased at Macy’s stores or online at Macys.com.

I have long been a fan of Emeril Lagasse and happen to have a thing for comfort-food, like yummy casseroles, so I just had to try the Broccoli, Ham and Cheese Breakfast Casserole on page 49. If it turns out good (you’ll have to keep reading to find out) then I am going to bring it to our family Thanksgiving Day celebration so we can enjoy it while we watch the parade.

Everything in this recipe is fresh and for the most part healthy. I realized after I had taken this picture that the recipe calls for 8 eggs not 3 but by then there was no way to re-take this photo – I was in too deep!

Breakfast Casserole with Broccoli, Ham and Cheese

Serves 6-8

Ingredients:

• Nonstick cooking spray
• 1 1/4 teaspoons salt, plus more to season
• 6 cups broccoli florets (from about 2 pounds broccoli heads)
• 1 tablespoon olive oil
• 1 1?2 cups finely chopped onions
• 1 1/4 cups (about 8 ounces) finely chopped ham
• 3 cups shredded Cheddar cheese
• 8 cups cubed crusty bread such as French or Italian (1-inch cubes)
• 8 large eggs, lightly beaten
• 3 cups half-and-half
• 2 tablespoons minced fresh chives or scallions (white and tender green parts)
• 1 1/4 teaspoons sweet paprika
• 1/4 teaspoon cayenne pepper
• 3/4 cup grated Parmesan cheese

To assemble the casserole:

Spray a 9-by-13-inch baking dish with nonstickspray. Fill a large pot three-fourths full of water and bring to a boil over high heat. Meanwhile, prepare an ice bath. Season the water with salt, add the broccoli florets, and blanch until bright green and barely tender, about 1 minute. Using a skimmer, transfer the broccoli to the ice bath to halt the cooking. When the broccoli is fully chilled, drain well, pat dry with paper towels, and set aside.

In a small saute pan, heat the olive oil over medium-high heat. Add the onions and a couple of pinches of salt and cook, stirring occasionally, until the onions are soft, about 4 minutes.Remove from the heat and set aside to cool.

In a large bowl, combine the broccoli, cooled onions, ham, Cheddar cheese, and bread cubes. Toss gently to combine, then transfer to the prepared baking dish, spreading the mixture in an even layer.

Using the same bowl, whisk together the eggs, half-and-half, chives, 11/4 teaspoons salt, paprika, and cayenne pepper until thoroughly mixed. Pour over the broccoli mixture. Cover with plastic wrap and store in the refrigerator for at least 4 hours or up to overnight. About30 minutes before baking, remove the casserole from the refrigerator and allow to come to room temperature.

To bake the casserole:

Preheat the oven to 375 degrees F. Remove the plastic wrap from the baking dish and cover the dish with aluminum foil. Place in the oven and bake for 45 minutes. Remove the foil and sprinkle the Parmesan cheese evenly over the top. Return the casserole, uncovered, to the oven and continue baking until the top is golden brown and puffed and the casserole is cooked through when tested with a knife, about 15 minutes longer.

Transfer the casserole to a rack and let rest for 10 to 15 minutes before serving. Cut into squares to serve.

Recipe compliments of Emeril Lagasse.

Cooking notes:

• This is best prepared the night before and I ended up having to cook the casserole for 60 minutes covered, then 30 minutes uncovered.
• When they say a large bowl, they are not joking! All those ingredients take up a lot of space and in order to have the room to mix the ingredients thoroughly, you need a BIG bowl.
• Your 9×13 pan will be FULL when you place the first batch of ingredients into it.
• You could easily substitute leftover turkey for the ham or add a bit of crumbled bacon for extra flavor.

The Verdict:

I will definitely make this again! I absolutely loved it and my 15 year old son must have, too, because he came back for seconds. Of course, I could not get my older daughter to try it because she doesn’t tolerate large amounts of cheese and dairy well, and my younger daughter ate it but picked out the ham. My husband thought it was good, but for some reason, broccoli just doesn’t say “breakfast” to him. He suggested swapping the broccoli for potato and adding some sausage or bacon to the mix.

You can get the printable version of this recipe along with others from the book at the Macy’s website. Enjoy!!

Disclosure: I wrote this post on behalf of the Macy’s Culinary Council and have been compensated for my time and materials, however, all opinions are my own.