You Are What You Eat (Day 5)

Breakfast  (*needs to be prepared the night before)

Chia Pudding

2 cups unsweetened almond milk (you can also use coconut)

1/2 cup chia seeds

1/2 tsp vanilla

1-2 Tablespoons of pure maple syrup

Seasonal fruit for topping - berries and/or peaches are my favorites

Almonds or other nuts for topping if you like

Combine milk, chia seeds, and maples syrup in a bowl and mix well until mixture begins to thicken.  Store in the refrigerator overnight (or at least a couple of hours).

Stir well before serving and top with fruit and nuts.  This recipe makes two servings, but if you want to make ahead of time for future breakfasts (or snacks) you can double it and it will stay good in the refrigerator for 5 days.

Lunch

Organic (therefore nitrate free), grass fed beef hot dogs. (We use Applegate Farms)
   - Steam the hot dogs in a little water on the stove

Organic Sprouted hot dog buns and condiments - I love to use fermented kraut with these hot dogs.  Super healthy and yummy.  I don't make my own, but you can buy it at a health food grocery.

Veggies and Hummus

I am including these hot dogs as a lunch item because I want to show that when you make the big switch nutritionally, there are some ways to continue to give your kids their "fun" foods.  Yes, you probably need to visit Whole Foods, Earth Fare, or Sprouts to purchase these ingredients - I honestly don't know where else would have these hot dogs.  Hot dogs are full of leftover garbage from healthy and diseased animals, they are "preserved" with nitrates, and they are commonly known (even in conventional medicine) to be a huge contributor to leukemia.  I try to allow my family to "cheat" when we are out sometimes or at a birthday party or something, but NEVER with hot dogs.  It is my line in the sand.  They are not allowed to eat them anywhere but at home - ever.  So, just for fun every once in a while, I buy these.

Dinner 

Lamb Chops, Dill Corn, and Salad - this dinner is super easy and packed with fresh flavor!

I buy lamb rib chops - they are not too thick, but the bone is thin and they have quite a bit of meat.  You probably want two per person.

In a bowl whisk together 4 tablespoons of olive oil, 2 tablespoons minced fresh rosemary, 1 garlic clove minced, and salt and pepper to taste - this is per pound of lamb chops.  Adjust as needed.

Rub the mixture all over the chops, using your hands to really cover the meat.

Let them sit a few minutes and then heat up a pan on the stove with a little olive oil in the bottom and sear the chops for 2-3 minutes on each side.

If you like your lamb rare (which is recommended), they are likely cooked enough at this point.  If you want them a little more done - put them into a 400 degree oven for 3-5 minutes.  Stan eats his rare and then rest of us like medium-rare - so we usually put them in the oven for about 3 minutes.  They are perfect!

Dill Corn

You can use frozen organic corn for this recipe to make it super easy.  Fresh corn needs to be blanched first (and I have a hard time lately finding fresh organic corn).

Melt some butter in the bottom of a shallow pan on the stove.  Add your corn.  Once it has heated through, add salt and a large handful of chopped fresh dill.  Just let the flavors mix together and it is done.

Mixed Green Salad with your favorite veggies and toss it with olive oil and balsamic vinegar.