Tag Archives: real food

What if ….real food came from a vending machine?

5 Mar

Imagine being in a food court in Chicago.  You are surrounded by the typical unhealthy food options and then you see a funny looking vending machine with reclaimed wood paneling and plants on top.  You walk closer and see that is a really a self-service kiosk for a company called Farmer’s Fridge.  

How about it, would you buy a meal at this kiosk?

I haven’t had a chance to try it out personally but it is a hit on yelp!

Ponder the possibilities of our consumer actions leading to good results for your body, your family, your community, and our world. That is what we will do right here once a week. ♥ We’ll explore
  • choices made in the home
  • choices made in our places of worship, schools, and other institutions
  • our everyday career, dining, and shopping choices

Send us ideas and comment on suggestions.

 

What if ….bloggers decided to join together and promote healthy snacks?

26 Feb

Have you noticed that there are many bloggers who are avoiding processed food for snacking?  These bloggers are already influencing the people who read their blogs and the people that live and work in their life.  Many bloggers I read have chosen to go the real food route because of health or allergies.

Photo of inspiration for healthy snacksWith each of us influencing our little world, the economy and the demand for products is changing. Instead of hitting the aisle in the convenience stores we are checking Pinterest on our smart phone for inspiration and making sure we have some healthy items stashed away in the car, backpack or pantry.  It hasn’t made a huge difference yet.  However food companies are feeling cumulative effects of changes to snacking. What could we do if we bloggers worked together?  Maybe a bunch of bloggers could do a day of the healthy snack?

If you like that idea, write a post about it or send a suggestion.  If you have a post on healthy snacking, post it below in the comments so I can pin it to my board.  In the meantime, here is a the recipe I fixed today that was inspired by the one in the picture.  I adapted it and preparing it got me thinking about this post. 

Spicy Crunchy Chickpeas

makes a small batch for one or two snack-ers

1 cup cooked chickpeas  (can use can or cook your own)

1 tablespoon oil  (I used avocado oil on half and Extra Virgin Olive Oil on the other half)

1/2 teaspoon smoked paprika

1/2 teaspoon ground cuminchickpeaingredients

pinch cayenne

salt to taste

Preheat oven to 400 degrees. Rinse cooked chickpeas and dry by rolling in a towel.  If the skins come off,  you can discard them.  Combine spices and oil and add chickpeas.  Toss to coat evenly and place in a single layer on a baking sheet.  Bake till crispy for about 25 to 35 minutes.  Serve immediately or pack in a dry storage container for later.   There are some recipes that suggest cinnamon.  I will try those next time.

Ponder the possibilities of our consumer actions leading to good results for your body, your family, your community, and our world. That is what we will do right here once a week. ♥ We’ll explore
  • choices made in the home
  • choices made in our places of worship, schools, and other institutions
  • our everyday career, dining, and shopping choices

Send us ideas and comment on suggestions.

 

What if ….more commercials showed people cooking?

19 Feb

I love it when I see commercials showing people cooking with real food.  It would be great if it were as common as the commercials that show people opening a box.  I don’t know about you but for years I was convinced I was too busy and too tired to cook.  So I bought a lot of convenience and processed foods.

Ponder the possibilities of our consumer actions leading to good results for your body, your family, your community, and our world. That is what we will do right here once a week. ♥ We’ll explore
  • choices made in the home
  • choices made in our places of worship, schools, and other institutions
  • our everyday career, dining, and shopping choices

Send us ideas and comment on suggestions.

 

What if ….more people noticed fake food?

5 Feb

When  my kids were young I often used the Jiffy muffin brand.  It’s an old fashioned looking, blue and white, small box.  Francine told me, “I remember thinking, wait how can these little blue things be blueberries?Jiffy Mixes: Blueberry Muffin Mix

I came across this article recently and it made me remember those crunchy fake blueberry bits. Every time I see those mixes in the store I feel slightly amused. Don’t worry, I am not one to beat myself up over the past.  Not too much anyway. I am more likely to laugh, since I can’t do anything about the past.  But I do notice how my views have changed the more I have learned over the years.

Young moms like Lisa Leake of 100 Days of Real Food, impress me.  She models how to feed her family on less processed food and has a following of over 1.2 million on Facebook. 

There does seem to be a mini trend in the works. More and more people are noticing fake food. Does it matter what we feed ourselves and our families?  If so, why do you think it matters and what will be the result of this new trend?

Ponder the possibilities of our consumer actions leading to good results for your body, your family, your community, and our world. That is what we will do right here once a week. ♥ We’ll explore
  • choices made in the home
  • choices made in our places of worship, schools, and other institutions
  • our everyday career, dining, and shopping choices

Send us ideas and comment on suggestions.

 

What if… Your Neighbor Was an Organic Farmer ?

15 Jan Photo of Pinterest Board
by Deanne

What if… your neighbor was an organic farmer?  Photo of Pinterest Board

The lead article in yesterday’s Des Moines Register begins with this line:

A Des Moines-area developer is betting Iowans not only want to know the farmer who grows their food, they will also want to live next door to him.

I would change “him” to “him/her” because there is also another trend that says women farmers are on the rise.

The article doesn’t mention the location that the developers are considering.  There is a realization that housing developers have moved away from golf courses because they are expensive to maintain.  It is exciting to see this trend develop.  I actually know two farmers who are in the process of building an organic farm and teaching center on 10 acres near Ankeny.  In fact, we had dinner them last night and had a chance to see their plans.  As their story unfolds I look forward to sharing more. 

In the meantime we can all dream about these types of developments by looking at the ones that already exist.  Check out the pins on our FarmerChefs Pinterest account.

What if… Real Food was Convenient?

8 Jan
by Deanne

What if… real food was as convenient as picking it up at the end of a busy day? You know, kind of like a personal chef but a bit more affordable.

Good news!  There is an expansion going on in the good food movement.  As I wrote this post I got an email with a link to this article. To me, the article shows that there is a growing demand for better quality food that is convenient.

I’d like to introduce you to Brandy Lueders who owns The Grateful Chef in Des Moines.  She is the real deal in terms of a chef creating a business that supports her family doing what she loves.  Not to mention that she uses wholesome ingredients for those that want good food but don’t have the time in their day to make it.  I am kinda lucky because I live with a chef, but hey, even he needs a break.

thegratefulchefOn my way home from my volunteer work, I picked up two dishes that I ordered earlier in the week.  The way it works:  1. A person signs up to receive an email with the selections each week.  2.  Once you get the email, you decide if you want to order that week and place the order by Monday evening. 

Brandy uses the commercial kitchen at The Wallace House on 16th Street here in Des Moines.  She prepares the food to order and on Wednesday evenings her customers stop by the kitchen to pick up their food on their way home from work.  Today she also had farm fresh eggs available for sale from a local farmer.

Photo of orderI couldn’t wait till dinner, I just had to dig into the nutty quinoa apple salad.  Don’t worry, I didn’t eat it all, I saved some for Steve.  I also ordered a Moroccan Style Vegetable and Chickpea Stew.  Both of these dishes were vegan friendly for those that want to eat their #phytosfirst.   We are that new breed of eater who is not strictly vegan but like to order it whenever possible.  In our case we like to learn what you can do with veggies.

Please share with me any kind of service you find in your community that is similar, I would like to do a follow-up post and share ideas to support concept of eating real food.

Photo of Quinoa Salad

Learning from Leon

30 Apr
by Deanne

Prior to our trip to the UK last November, I briefly connected with The  Intolerant Gourmet, author and blogger, Pippa Kendrick  via twitter.Photo of Leon Front End

She offered suggestions on several places in London that work well for people with food allergies or food intolerance.  One particular restaurant called Leon looked interesting to us because they do quick service food in a way that incorporates good ingredients and tasty food. That caught our attention because we were hoping to adapt  the menu of our new restaurant to better meet the needs of people on a variety of diets.

Steve and Luke visited the Regent Street location in London during the very busy lunch hour. Here are some pictures of the food they ordered:

Photo of Grilled Meatballs on a Seasonal Salad

The food was fresh and flavorful and the service was quick.

Back in our little restaurant we have added our own version of the rice box. We call it the Flavor of the Day Rice Plate.  The response has been surprisingly good.  Whenever I take a rice plate out to the dining room heads turn and people ask to know more about the dish.

Photo of Garlic Chicken Rice Box