Virtually any processed, package, let’s-preserve-as-a-mummy-forever-food can actually be made at home. It’s true! It can either be made at home or suitable substitute can.
One of the things that I struggled with as I switched over to mostly real food was how to decide who was right. I read stacks and stacks of books, each one sounding so convincing, but each one just a little different. “Eat more whole bran. No, whole bran is bad for you, sprout it or sour it. No, white flour is actually better because it does not have the bran in it…that’s why most cultures have always sifted the bran out. No, that’s all wrong, you should never eat wheat again…” And so on the ideas go.
Do you ever wonder what’s actually true?
I mean, seriously! I’ve read “research” and so called, “studies” that “prove” the exact opposite of each other!
In this lifetime, I have concluded that people will never agree on what is best because that is the nature of people. However, there are a few things most people agree that you should eliminate from your diet.
Bleached White Sugar
Sugary Soda Pop
Preservatives and additives like MSG, colorings, etc…
Soybean, Cotton Seed, Crisco and Canola Oil (in fact, I only actually use a handful of oils)
When you eliminate corn syrup and soy oil, it becomes very difficult to buy ANYTHING prepackaged from your grocery store. Granola bars, canned soups, crackers, cookies, chips, yogurt, any many other things contain one of those two ingredients.
And, just because it says “organic” does not mean it’s good for you. Organic companies still make junk snack foods that are expensive and unnecessary.
Here is a challenge for you. Don’t eat or feed your family any corn syrup or soy bean oil in the next 30 days and see how easy it is and how great you feel. If you take this seriously, you will have to cook more nourishing foods from scratch.
I’m not all righteous about what I eat anymore. I’ve done that and didn’t enjoy it. Over the years I have found a way to blend all that I’ve learned into a realistic and delicious way of eating. It is not designed for illnesses or times of crisis in the body. It’s just a simple way of eating real food for regular, normal families.
In light of all that, I’m going to start sharing more recipes on my website!
Macaroni and cheese is usually very much enjoyed by regular, normal families. Recently I fell in love with this simple, one dish version that cooks up nicely in the crockpot or slow cooker. I started with a recipe from allrecipes.com but altered it a bit. 😉
Crockpot Macaroni & Cheese
1/2 pound elbow macaroni (regular, gluten free, spelt, you name it on the variety of noodle)
3 cups shredded Cheddar cheese, divided
3 cups whole milk (I use goat milk)
1 teaspoon garlic salt
1/2 teaspoon ground black pepper
1/2 teaspoon mustard powder
Mix all ingredients except 1/2 cup cheese in a slow cooker, then sprinkle the remaining cheese on top. Cover and cook on low for 5 hours. Enjoy!
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