06/14/13

Q & A: The Healthy Foodie

Angel asks:

Q: Regarding dieting, healthy eating, and shopping…I’m curious if you find special challenges on this endeavor since your a chef or if your knowledge of food helps.

I’m not a chef, but I do love food and my knowledge of nutrition has been very slowly expanding since I had my son. I find myself often wishing I knew more about the taste dynamic of different herbs, spices and foods that would help me to come up with more tasty versions of healthy dishes. Any tips?

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09/28/12

Suddenly Celiac

I remember the day as clearly as if it were yesterday, at 37 I was suddenly celiac.

What now? I asked my doctor, as she handed me a list of all the things I could no longer eat.

Later, as I stood there at the grocery store with my long list of “can’t haves” in hand, I felt overwhelming sense that I would never eat real food again begin to creep over me…but hey, I have a love affair with food…what was this but an opportunity to learn how to love something new?

Yes it’s Celiac, yes, it’s a lifelong condition for which there is one cure…a gluten free diet, but that doesn’t mean the end to yummy food!

Thus begin my journey down the great, and glorious, and sometimes downright hilarious road of gluten free cuisine! There are things I had to learn how to do differently, of course.

First lesson?  You can’t make an apple taste like an orange no matter how hard you try, and the same theory applies to gluten free recipes.

Once you accept this and stop trying to make the perfect French bread that taste just like regular French bread (but without any of the regular ingredients) then, and only then, can you embrace the joys of eating gluten free.

So my journey has led me here now, to a place where, as a certified holistic health coach, I can help others faced with the daunting task of completely changing their way of eating.

I’m looking forward to working with Hautemealz.com and creating their weekly gluten-free menu plans.

I believe in what hautemealz.com doing. I’ve been on the receiving end of “Mom, what’s for dinner?”… (without a clue for an answer) way more times than I would like to admit!

Our Gluten Free & Easy menus are designed to take the guess work out of planning and preparing GF meals. Relax while you shop for products and brands that I have personally researched and verified to be gluten free!

Ever have a question about a recipe or an ingredient…we’re here for you!

So, check out our menu plans, download a free week, and give it a try. With our better-than-money-back promise, what have you got to lose?

And I promise you, I promise you… there will be gluten free French bread here no matter how many attempts it takes me to get right!

I look forward to sharing many wonderful meals with you,

-Maryse

Maryse Blake, CHC

 “A recipe for every night of the month, a shopping list for every week of the month, all for just $5.00 a month! That’s hautemealz.com!”

09/13/12

Soba Noodles with Mushrooms & Kale

Soba Noodle with Mushrooms & Kale

Here’s a favorite from our weekly meal plans…

Soba Noodles with Mushrooms & Kale; Romaine-apple Salad

Soba is Japanese for buckwheat. It’s synonymous with a thin noodle made from buckwheat flour, and in Japan can refer to any thin noodle (unlike thick wheat noodles, or udon).

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09/7/12

Diabetes, heart disease, or gluten-intolerance? We can help!

Do you know someone who’s been recently diagnosed with diabetes, heart disease, or gluten-intolerance?

Making a major life-change in planning, cooking, and eating can be depressing, frightening and overwhelming, and frankly…many folks just give up.

Let hautemealz.com help them make the transition to a healthier life easier, by giving them a simple-to-follow, easy to prepare, and delicious plan to healthier eating.

A recipe for every night of the month, a grocery list for every week of the month… all for just $5.00 a month.

hautemealz.com…we make the plan, you make the meal!
04/8/12

Volume 1: Issue 9

The “Amazing Meals Made Easy” system for the busy food lover!

Week of April 8, 2012

“Cooking is like love, it should be entered into with abandon or not at all.” –  Harriet Van Horne

Happy Easter everyone!

How many of you are doing our “Elegant (and easier) Easter Dinner” recipe tomorrow? I’ve already got the Garlic and Rosemary Leg o’ Lamb rubbed with spices, and my Potato, Leek, and Asparagus Gratin is tucked safely in the fridge. Can’t wait to dig in tomorrow! If you’re doing one of these recipe, let us know how it goes, and post some pictures on the Facebook page or the hautemealz.com blog!

The hand’s down big hit on this week’s menu, for me, has to be the Slow-Cooker Beef Short Ribs with Simple Snow Peas. Savory, sweet, sticky beef candy…need I say more?

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03/7/12

Can I afford to eat healthy?

Michelle contacted me online, with some concerns about staying within her budget while trying to eat healthier.

A recent trip to the grocery store had left her a little breathless…and led to the ensuing conversation…

Hi Perry, I’ve been reading these articles on how to start eating healthy. Pretty much all of them say to shop the perimeter of the store. I decided to take it for a spin and see how it went by just walking around and comparing prices.

My results: Holy Cow! I will be broke in one week!

Does anyone have any suggestions on how I can achieve eating healthier, feed my family, and still have any money left? –M

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Hi Michelle! Forgive me for answering your question with a questions, but what store are you going to? That makes a huge difference. My local Winco is easily 1/2 the price of our Albertsons, and about 1/3 of Haggen. It also has a lot to do with how you cook, and how you organize your weekly menu to use bulk items, seasonal sales, and family-packs.

There’s an article I posted a while back, with many of these tips, in more detail – “Confessions of a Grocery Ninja.”

If you don’t mind sharing your ballpark grocery budget, I can give you some more detailed healthy shopping tips. I have some general tips, here, on some seasonal sales items to watch for this month, as well. – P

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Thank you very much for the links! I will be using those as a starter point.

I’ve been going mostly to Walmart until they get our local Publix Supermarket back up.

I have to admit, I’m horrible at planning and usually wing it when it comes to meals. I am in the process of learning (not very well I might add) how to plan for the week. I try to set aside $100-$150 a week for groceries though if my husband goes with me, he usually stocks the buggy full of snack food and not actually anything I can cook, so I have to go back to the store again.

Any tips would be appreciated and I will definitely check out those links more thoroughly.

Thanks again! – M

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Excellent! Okay, so if your local Walmart’s prices there are anything like they are here in Oregon, you should have no trouble eating healthy, or at least, healthier, on $150/week.

Also, it’s very hard to comparison shop between stores, if you don’t have a grocery plan. You’ll have a much better idea of what’s a good deal, intuitively, and what isn’t, in a couple of months.

So…

1. You gotta have a plan. Going shopping without a plan (and a list) will add anywhere from 25% – 100% to your grocery receipt. To get an idea of what I’m talking about, download one of the sample menu from our site, it’s free, and includes complete week of dinner menus and an itemized grocery list.

To save even more, go up one level (if there are two of you, shop for 4 serving, if 4, shop for 6 serving), as it will give you great leftovers for lunch the next day, WAY cheaper that buying additional lunch groceries. We offer menus in all three, but I think the samples are all 4-serving.

2. Eat a healthy meal, right before you go to the store (never, never shop hungry), and budget one “freebie” that’s not on the list, but looks good to you.

Two reasons: 1-Deprivation sucks, and even a semi-healthy goodie to reward your sticking to the plan, it better than the eventual binge. 2-You might trade that 1 freebie a half dozen times as you go through the store, but whatever you end up with…you’re REALLY going to enjoy.

It’s pretty amazing, actually, what happens when you have to trade a whole bunch of “good” for a little bit of “the best.”

3. Unless it would drive you absolutely barking mad, don’t plan something completely different every night. If you look at the sample menu, you’ll see that we pick a “main protein” say, boneless chicken breasts, or boneless picnic pork ribs, ground turkey, etc, and we use that ingredient in 3-4 (very different) recipes over the course of the week. This allows you to save a LOT of $$$ by buying your most expensive ingredient (the meat) in bulk or “family packs”.

Then, fill in the other three days with meats that are on sale, or in the markdown bin. Recipes are much more versatile than people think. Ground beef can almost always be swapped out for ground pork, or turkey. Most chicken recipes work just as well with a white-fleshed fish (and vice versa).

Don’t be afraid to ask your butcher when the best time to hit the markdown bin is, and what to watch for, either. He WANTS to sell off all that stuff, and often, in our ‘TV dinner world” appreciates someone acknowledging his expertise.

Also, don’t be afraid that meat. Typically, being in the markdown bin has nothing to do with food age, and everything to do with a big new meat order coming in, and no where for him to put it.

Just take a look at it and make sure it still looks good. Remember what Tommy Smothers said, “Red meat isn’t bad for you. Now, “blue-green” meat? THAT’S bad for you!”

4.  Go shopping when hubby can’t, period (but bring him home 1 favorite snack, too). You’re trying to steer this ship in a new direction, and the last thing you need, no matter how much ya love the guy, is a saboteur aboard when you’re stocking the galley!

5. (RE: budgeting) Photocopy your receipts, and use a highlighter to mark the items that pretty typically end up in your cart. Next week, if you try a different store, you can take that receipt with you, and quickly compare prices.

Okay, that’s a quick overview of what we try to teach our subscribers. If you have any more questions, keep ’em coming! – P

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Thanks a million for the rundown, and I will definitely not be taking my hubby from now on!

I jumped over to your site after I read your links. You do great work. Very informative and easy to understand for cooking challenged people as myself.

I will definitely be coming back again and again to your site. (Not meaning to sound stalker-ish, lol)

-Michelle

Newly informed and ready to take a whack at planning meals the right way!

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Michelle, you can do it! Let us know how your next trip goes!

-Perry

02/26/12

Volume 1: Issue 4

The “Amazing Meals Made Easy” system for the busy food lover!

Week of February 26, 2012

For all of our new folks, welcome to the hautemealz.com eNewsletter! For the rest of you…how about that Polpette Di Carne last week, eh? We received some very nice email comments on that one…glad you liked it! (It was my favorite too!)

This week was another tough call as to which dinner was my favorite. The Stromboli was awesome, but so was the Chicken BLT Salad (I loved that avocado dressing!) Guess it’s a good thing I got to have them both!

Couple of things to keep an eye out for, this week

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