What Are You Eating?

I just completed “Eating Animals” by Jonathan Safran Foer, one of several books I’ve recently read that highlights the issues of factory farming in the United States. Foer does an excellent job of outlining the issues with persuasive anecdotes. Similar to Foer, I’ve vacillated between full-fledge vegetarianism to eating meat in moderation. After reading his book, I may have made up my mind.



Foer echos Upton Sinclair's "The Jungle"… convincing a new generation (who may not want to hear the gruesome details) how the treatment of animals should change the way it looks at food. If you’re as interested in the topic as I am, definitely pick up Michael Pollen’s “The Omnivore’s Dilemma” and “In Defense of Food: An Eater's Manifesto.” I’m also looking forward to reading Pollen's new book, “Food Rules.”

You might also be interested in Food Inc, an excellent documentary that also tackles the state of food production in the U.S.

Places We Love: WFLP

As my husband and I headed to his alma mater a couple of years ago to watch a college basketball game he turned to me and said "we're headed to the promised land” (there was no religious connotation – he was trying to be humorous). I knew he was a little crazy about college basketball, but I wondered how anyone could feel so strongly about such a random place. Since I wasn’t a fan, I felt pretty disconnected. After experiencing the energy in the stadium and witnessing his excitement, I began to understand where he was coming from. Still, I wanted to experience those emotions for a place that was special to me.

This year I found that place. I’m genuinely excited every time I walk in and smell the aroma of fresh organic produce mixed with the earthy scent of coffee and natural sundries. That place is the new Whole Foods in Lincoln Park (or WFLP). I know … Whole Foods? Get out much? However, this is not your average Whole Foods. It’s a monster, three story Whole Foods – closer to the size of an Ikea than a grocery store.

The Lincoln Park Whole Foods popped up earlier this year in a formerly industrial no-man’s land, directly across from a strip-club (whose business may have declined since WF placed its checkout lines directly across from its front door). It’s the third largest Whole Foods in the world behind the Kensington, London and Austin flagship locations. In addition to aisles and aisles of fresh food and an amazing premium body-care section there is a beer garden, wine bar, taqueria, pizzeria, sandwich shop, diner, gelateria, cookie bar, coffee shop, barbeque stand, Asian noodle/sushi bar and bakery.

I'm pretty sure I know what my husband was talking about now.

Chicago's Newest Landmark

Skip the Line, Eat Better at Home

I used to eat out much more frequently, especially breakfast on the weekends.  I finally realized how much better I feel when cooking at home with fresher, lighter ingredients.Not to mention, it's nice to avoid the ridiculous waits at popular breakfast spots. My mom and my massis (a recurring topic on my blog) are emphatic about cooking healthy, and delicious, food for our family. As my personal habits have shifted, I’m spending more money at the grocery store but much less overall.  That’s not to say I don’t enjoy eating out occasionally, but it’s amazing how once you break the routine you really don’t miss it. More than that, you realize how much better you feel when you control all of the ingredients in your meals.

Here is an easy organic recipe that is one of my favorites for a weekend breakfast. It’s not mandatory to use all organic ingredients, but you really will notice a difference in freshness and taste if you can.

Organic Omelettas: (for two)

Ingredients: organic eggs (6) - Use one whole egg and two egg whites for each omelette

· 1/4 Cup organic, mild cheddar (you’ll definitely notice a taste difference with organic cheese, which I highly recommend)
· ¼ Organic sweet yellow onion chopped into small pieces
· ¼ Organic fresh cilantro
· Black pepper to taste

Over a medium pan heated with 1 tbs organic cold-pressed olive oil crack/add one whole egg and two egg whites. Use a wire whisk to whip it together in the pan. As it begins to thicken add half of the diced organic onion and half of the cilantro. Add black pepper and half the organic, mild cheddar. Slowly fold over the sides of the omelettes and flip once so that you cook both sides. When cooked thoroughly, flip onto a plate and repeat steps for the second omelette. You can also use all egg whites (in that case, use 4 egg whites) or all whole eggs (in that case, use 2 eggs).

Serve with whole grain toast (Rudi’s Organic is very good)

You can also serve these with my mom’s easy potato side …

Usha’s Breakfast Potatoes: (for two)

· One organic russet potato
· Olive oil
· Butter
· Salt /pepper

1. Thoroughly clean potato
2. Pierce with fork 5 or six times and place in microwave for 4 ½ minutes
3. Once potato is soft, let it cool for a few minutes
4. Cut into 8 to 10 circular potato pieces
5. Heat up a skillet with 1 tsp olive oil place potato pieces on top and brush with another 2 tbs olive oil on both sides
6. Add salt and pepper to taste
7. Add 2 tbs butter and place that in small chunks over the potatoes
8. Cook by flipping a few times until golden brown on both sides. Serve with omelletas

Enjoy!! I'll follow up soon with simple, natural recipes for your complexion.

Looking Good (on the inside)

As we race to keep up with family, friends and work some of our basic needs often get pushed to the bottom of our to-do lists. Many women consider their physical appearance a top priority, directly behind these relationships. And while some spend more time and money on their appearance than others, it always seems to take more energy than you expect. For instance, it’s common for many of us to spend weeks shopping for the right look for a special occasion. Yet, one of the fundamental needs we sometimes dedicate less time and energy towards is arguably the one that impacts us most directly … the food we eat.

Many women (myself included) might say, “That’s not true … I watch what I eat. I’m very conscious about my choices.” I watched a powerful movie/documentary last night called Food, Inc. that challenges our paradigm of what’s truly healthy food and motivates us to ask: Where does our food actually come from? According to the movie, “the way we eat has changed more in the last fifty years than in the previous 10,000.”



I’m not suggesting that everyone should eat strictly organic food. Beyond the increased expense, there isn’t consensus that all organic food is more nutritious or safe than other food. Still, I highly recommend that everyone watches this movie. If nothing else, it can definitely help us make more informed choices about what we eat. Not to mention, it’s easier to feel great about how we look on the outside if we’re first taking care of ourselves on the inside.

I’d love to hear your thoughts about the movie/topic …