The New Latin Food & Lifestyle Destination Shares Bold, Delicious Flavors
Ready to spice up your Thanksgiving with something new? Look no further than Cocina, the first online food destination dedicated to celebrating the Latin lifestyle through its vast culinary culture and libations, to spark your imagination with mouthwatering Thanksgiving videos and original recipes. Continue reading “Thanksgiving with a Latin Twist”
Governor Hutchinson proclaims November Arkansas Soybean Month, recognizing the impact of the state’s top row crop, soybeans.
Ranked 10th in the nation for soybean production, the 3.1 million acres harvested last year in 41 of Arkansas’s 75 counties yielded 145.7 million bushels valued at $1.4 billion. Grown in more than 50 percent of the state, soybeans are the largest row crop in Arkansas, covering more acres than rice, corn, sorghum and wheat combined. “The miracle bean” is found on almost every aisle of the supermarket and hardware stores, in biodiesel and more.
Barbara’s, maker of cereals and snacks made from wholesome ingredients, released findings from its 2017 Breakfast Survey exposing surprising trends about the school morning breakfast habits of families across the nation. The survey, which was conducted with more than 1,000 parents nationwide, found that one in every five children go without breakfast at least once per week, with 38 percent of parents saying this is due to lack of time and hectic mornings. The number of kids who skip breakfast at least once per week surges to 50 percent for those who typically eat on-the-go or in the car, demonstrating a direct correlation between eating breakfast on-the-go and poor nutrition in the morning. Continue reading “5 Tips for a Better Breakfast (and surprising breakfast trends)”
Meal Planning Made Easy! Make Ahead – Make Fresh – Make Fast
Take your pick of dinner dilemmas … no time, food allergies, culinary challenged, picky eaters, empty fridge … maybe all of the above! There is no end to the challenges that come with feeding your family good, nutritious meals Monday through Sunday. That’s where we come in. Think of Wildtree as your “Menu Helper” – providing plenty of meal solutions so you can spend less time in the kitchen and more time around the table!
Whether you’re cooking up a storm on the weekend for the upcoming week, or need ready-to-go frozen meals that are on the table in no time, Wildtree has your solution. At our Workshop, you can enjoy good company and conversation, and go home with 10 freezer meals your family will love. Or, cook a big batch on Sunday using Wildtree products and recipes – and have peace of mind knowing that your family is eating good, clean food. You’ll never have to read labels again!
With Wildtree, your weekly trip to the supermarket or Farmer’s Market can actually be a pleasant experience. Choose your favorites from our recipe database– many under 30 minutes to prepare – or opt for one of our Make Fresh Dinners bundle of products and recipes, and put a fresh meal on the table any day of the week.
You’re driving home from work. You have a 10-minute window before your family asks, “What’s for dinner?” You need a plan – and you need it fast. Wildtree’s got you covered with “staple” products that turn the pasta in your pantry – or the ground beef in your fridge – into a meal in a flash. No recipe card needed!
Contact me for details on scheduling your own Workshop, for Make Fresh recipes, and for suggestions on which Wildtree staples to add to your kitchen pantry!
I’m excited to announce that I’ve decided to turn my meal prep obsession into a business! Many of you can relate to spending too much money by eating out too often (and not as healthy as you’d like) or spending too much time cooking instead of with the people that matter most. Wildtree is both the perfect meal solution for our family and a great business fit for me. I’m excited to share details with you, but I also promise not to flood your newsfeed! I’ve created a group where I can help you meal plan fast, fresh, and affordably. Join me over at https://www.facebook.com/valleyandassociates/ for recipes, workshop dates and specials. Continue reading “Wildtree to the Meal Prep Rescue!”
Day 2 in Granada started with a delicious breakfast buffet at Hotel Plaza Colon. Maya ate breakfast non-stop for an hour. Literally. She ate mangos, watermelon, eggs, gallo pinto (rice and beans), bacon and more. She made friends with one of the cooks, Alejandra. After breakfast, we walked several blocks to the Choco Museo. It was already so hot, by the time we arrived at the museum, we needed to sit down and rest. Luckily, I hadn’t bought our tickets yet for the chocolate making class because Maya started feeling sick at her stomach. Not surprised. After we determined that Maya was not up for the 2 hour class, we slugged back to the hotel to regroup. Continue reading “Highlights from Granada, Nicaragua — Day 2”
I had unplanned breakfast guests this morning. But let me back up and tell you the back story first….
Earlier this week, I got a call from Stephen, the youth pastor at my church, asking if I could provide breakfast for the three summer interns’ weekend retreat. I said sure — thinking that I’d drop off a carton of OJ and a giant box of donuts. So fast forward to this morning. I woke up around 6:30 and notice that Anthony is also just waking. I sleepily asked him if he thought donuts and juice are sufficient for the three interns and Stephen, and that I was going to drop it off at the church on my way to run errands this morning. Anthony said, “Stacey, they are coming here!” Wait…what?
So now it was around 6:40 a.m., I was still in bed, and just realized that I have four people coming to my house expecting a home-cooked breakfast in just over an hour. (I may have said a few choice words as I rushed to shower and get dressed.) I plotted out my menu in the shower.
Luckily I had everything that I needed except OJ and coffee creamer. I had two baked sweet potatoes in the frig — that became sweet potato muffins. I always have eggs, cheese and some sort of meat on hand — that became a ham and Swiss cheese quiche with a pepperoni crust. I had a bowl of fruit that was nearing it’s end of life — that became fruit salad. And finally I sliced up some Italian sausage and cooked it up in a hot skillet. Anthony ran to the grocery store for the orange juice and creamer.
Success! Most all the food was eaten, and everyone seemed to enjoy it. My kids even helped load the dishwasher afterwards — bonus!
I feel like Superwoman right now. Guess I’ll tackle errands and laundry next.
I’m almost two months into following a ketogenic lifestyle. It’s been so fun experimenting with new recipes and branching out trying new foods. I even hosted our monthly supper club and served an entirely keto menu.
Here are links to some of my favorite recipes recently:
2016 has been a hard year on me. First my dog of over 16 years died in mid-February and it went down hill from there. Most of that was self-inflicted like binging on election news, but still, I suffered mentally, emotionally and physically this year. About a month ago, I decided to pull myself out of the mire. I started yoga. I turned off CNN. A friend introduced me to the ketogenic diet (aka keto) which is high fat/low carb.
As a former researcher (just left my FDA job last week), I had heard of this diet and it’s benefits. National Institutes of Health (NIH) is going lots of interesting and positive studies regarding the keto diet and obesity, Alzheimer’s, cancer and more. (Just Google “ketogenic and NIH study” to read for yourself.) But personally, I have never succeeded on any diet. I am not disciplined. But my friend assured me that this one is sustainable because the high fat content is very filling.
My start was rocky. I have had a long-time addiction to sugar in particular. For me, walking into Community Bakery is like an alcoholic walking into the liquor store. It’s so hard. But slowly over the past few weeks, I’ve already kicked my sugar habit. I didn’t think it was possible. No longer does a cookie or piece of buttered bread tempt me like a druggie needing a fix. Sure, I want it, but I have the power to say no. The keto diet is really working for me.
I won’t get into the details of the keto plan — there are many more knowledgeable folks on the web for that. But I can share some of my favorite recipes here. Because y’all know I love to cook, and on the keto plan I get to cook with bacon, fatty cuts of meat (which are usually cheaper than other cuts of meat), avocado, coconut oil, low-carb veggies like cauliflower and broccoli, and cheese.