Good advice for the holidays from FlyLady

[Guest guest]

I am a huge fan of FlyLady and her nutritionist

sidekick Leanne Ely.

There would be fewer kids " diagnosed " with ADD if more

households used her systems. We'd still have some, but

not nearly as many.

Here is some sound advice on how to eat well, and cheaply,

through the stressful pre-holiday season.

 

I hope this email spawns a few more " Fly babies " .

BTW, I have ordered several items from the FlYshop.

Prompt delivery and great quality. Consider gifts from

that place if you know a young family that is always

strapped for time.

 

 

http://FlyLady.net

http://SavingDinner.com

 

 

Dear Friends,

 

We are about to enter the holiday season and before you know it, we'll

be running around at full tilt, spending money on presents, making

holiday gifts, planning holiday meals, the whole enchilada.

 

Not having a plan in place can mean way too many fast food dinners for

you and your family. You know what that means-you blow your health

budget as well as your financial budget.

 

The solution to no plan is to make one of course. If you want some

easy options, my website has quite a few sample menus that could

pretty much take you through the holidays without having to spend a

dime on a subscription! www.SavingDinner.com. That's always an

option. If you want to do it yourself, here are a few pointers for

making a menu for the next few weeks that will not only save your

sanity, but allay the financial pressure the holidays seem to

inevitably bring, too.

 

Here's how to put together a quick menu for the next few weeks:

 

1) Give each family member 5 pieces of paper or 3 x 5 cards. Ask him

or her to write down their favorite meal that you make. It can be

anything that qualifies as dinner (except holiday meals).

 

2. Gather up those 3 x 5 cards and make your menu accordingly. If you

can, add a couple of more meals you know your family would like and

add them in. Once the menu is made, go through and make a

corresponding grocery list. Hopefully, you will have a menu with at

least 20 meals on it.

 

3. Stock your pantry with things you know you will use frequently for

these recipes so they are always on hand. Likewise, do the same with

the refrigerated stuff, but go easy.that stuff has a shorter life

expectancy!

 

4. Post your menu on the fridge so everyone knows what to expect. If

you have teenagers or other capable children, enlist their help so the

burden of all the meal prep and cooking isn't on you. Remember to ask

sweetly, don't be a shrew! Nothing worse than working side by side

with a martyr!

 

5. To help even out the gaps, make my holiday soup. I've already had

quite a few emails asking me for this soup. I've even given it to my

Body Clutter Menu-Mailer rs.everyone LOVES it. I am telling

you, this stuff is the bomb. It's phytochemically rich, easy to make

and when you use the optional variations, you won't get sick of it.

Soup is good food, especially when you make it yourself.

 

Here's the recipe for the soup:

 

Basic Veggie Soup

Serves 12

 

All canned soups are over-processed and full of salt. This will take

you mere minutes to make and it's downright good and healthy

 

 

2 14.5-oz. cans low sodium diced tomatoes ­ un-drained

1 large onion -- chopped

4 cloves garlic -- pressed

2 tablespoons olive oil -- divided

2 large carrots -- chopped

2 small celery stalks -- chopped

1 medium turnip -- chopped

2 cups green beans -- cut in 1 " pieces

6 cups low sodium chicken broth

1/4 of a head of cabbage -- chopped

1/2 teaspoon thyme

salt and pepper to taste

 

In a large soup pot, heat one tablespoon of the olive oil over

medium-high heat. Add the onion and cook till nearly translucent. Now

add the garlic-don't let the garlic brown! Saute another couple of

minutes.

 

Add the rest of the chopped veggies, sauteing for just a minute or

two. You're not cooking them-just sauteing for the wonderful flavor

this quick step will infuse in your soup. Add the thyme and salt and

pepper while sauteing.

 

Now put the veggies in a crock pot, then add the tomatoes and broth.

Cook on low heat setting for 7 to9 hours (depending on your crockpot)

or on high for 4 to 6 hours.

 

SERVING SUGGESTIONS: a sandwich or salad from the above list.

 

Quick Fixes for Variations on the Basic Veggie Soup

 

Now remember: Don't do this to the whole pot of soup! Just the little

bit you pull out to fix yourself for lunch, etc.

 

Quick Fix #1: Tex Mex Veggie Soup. Add some (eyeball it-how much do

you want?) canned black beans (drained and rinsed), a little bit of

cumin and chopped cilantro. Top with some baked tortilla chips and low

fat cheese, or serve with a quesadilla.

 

Quick Fix #2: Tuscan Veggie Soup. Add some (eyeball it again) canned

cannellini (white kidney beans) or white beans (drained and rinsed), a

little bit of Italian seasoning and some chopped kale. Cook till

heated through and the kale is tender.

 

Quick Fix #3: Minestrone Veggie Soup. Add some cooked pasta, a little

dried basil and top with a fresh grating of Parmesan cheese.

 

Quick Fix #4: Autumn Veggie Soup. Add some diced acorn squash or

butternut squash, some cooked brown nice, a sprinkling of nutmeg and

some chopped parsley.

 

That's it for now. Being the Dinner Diva that I am, I always have more

to say when it comes to getting a meal on the table! Look for coming

installments, and don't forget, when they ask you, " What's for

dinner? " there is nothing more wonderful than to KNOW what's for

dinner and to quit the last minute shopping or going through the

drive-thru! It really doesn't have to be so hard, I promise!

 

Love,

Leanne

 

Ien in the Kootenays

http://freegreenliving.com (blog)

http://wildhealing.net (Rainforest Herbs)

http://wildwholefoods.net (AFA algae)