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jeannereames · 8 months

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Dr. Reames,

Hello! I hope you are having a great day.

I have a bit of a specific question based on a topic I know you have discussed previously. I apologize if you have already answered this question. I know that it is widely accepted that Hephaistion was taller than Alexander, and that he may have been taller than average, as you have discussed. Are we able to estimate roughly how many feet and inches tall they each would have been, based on statistics, such as the average height for an Ancient Greek or Macedonian? Would the height difference have anything to do with Hephaistion and his family possibly hailing from a different region than Alexander, as you have also discussed previously? Thank you so much! I love reading your blog and posts; I find them very interesting and I love to learn about this history.

Food/Nutrition and Height in the Ancient World

A fair bit of ink has been split on the heights of ancient people, at different points in history, and different places. Nutrition is the obvious chief factor, especially the presence or absence of milk and meat in the diet on a regular basis—even more so than genetics. The differences in height between immigrant parents from one region of the world and their offspring raised in another region with differing diets (higher in milk and meat) shows just how much it matters.

I could go straight to approximate heights from archaeological skeletal evidence, but I want deal first with ancient Greek diets. That will give us a way to make some generalizations from skeletal evidence.

Milk: Greeks generally drank no milk after they were weaned, although they did stay at the breast longer than most modern children. This was good not just for nutrition, but also health/antibodies.

Yogurt: While very popular in modern Greece, it was hard to keep in ancient Greece. That said, they did have some (mostly from goat or sheep’s milk), and the ever-popular tzatziki appears to have been popular then, too.

Cheese: Greeks did eat a lot of cheese. A LOT of cheese. But much of it was hard cheese, which preserves better. And while yogurt and soft cheese are associated with greater height, hard cheeses aren’t as much. They’re better than no dairy, but aren’t going to make a huge difference. (Pretty cheese board, but obviously modern; tomatoes are native to the Americas.)

Eggs: Greeks liked eggs if they could get them, including pheasant, duck, and goose. Chickens were a late import to mainland Greece (700 and after?), kept for eggs, not their meat—and for entertainment. Cock-fighting was extremely popular, imported (along with roosters) from Persia. Eggs were a relatively cheap form of protein, and better than hard cheeses for height-gain in children…if children got to eat them (duck eggs below).

Fish: Greeks loved fish, and ate it regularly, especially if on the coast. In fact, the word “opson,” which just means a relish or dip (usually for bread), came to be associated specifically with fish. The opsóphagos, who we’d call a foodie, means “one who relishes the relish” (totally James Davidson’s pun there)—infamous as fish-snobs.😊 Fish, which included shellfish/mollusks, could be super expensive, but also dirt-cheap and more available than meat, especially dried and salted. Fresh-water fish was popular inland. A funny note: in Homer, fish was clearly “poor people’s food” while eating meat was a sign of wealth. Given the difficulty of meat acquisition, that’s not crazy. See below.

Meat: not eaten daily, and sometimes barely weekly. When it was, it was often hunted meat. The most common meat for the stewpot was hare (not rabbit) or pheasant. Things that could be caught in nets or quickly with dogs. Big game was much rarer on the table, and domestic animals weren’t killed unless for special occasions (the “fatted calf” or “fatted kid”). Ergo, the only non-game meat the average farm family might have would be sacrificial meat offered maybe once a month, for whatever festival. It was a TREAT. Thus to eat meat regularly was a sign of wealth.* It was also typically reserved for the men. If you’ve seen a hare, it’s not big. A deuce of hares for the stewpot, where the men eat first, then women and children, meant the men/youths got most of the meat, whereas the women and younger children got little + broth. And mothers probably gave theirs to their kids. (Women in ancient Greece were routinely underfed, which is why 1) miscarriage was a serious issue, and 2) pudgy women were considered attractive, as it was a sign of having enough food to spare for the women to eat their fill.)

*edited to add: or an athlete. The Greeks fully understood that eating meat built muscle, and ancient athletes DID regularly eat meat. In fact, the bulk of funding for athletes went to their 1) food, and 2) sports medicine. The Greek nickname for a "jock," was a "meat-eater."

So, given the strong link between nutrition and height, and given the above brief summary of what the average ancient Greek ate, it should come as no surprise that ancient Greeks weren’t the tallest people.

But again, there would have been some difference between wealthy populations, average, and poor. Wealth wouldn’t have affected the dairy consumption, as that was cultural (milk just wasn’t consumed). But it definitely affected meat, and eggs and yogurt as well.

Why all of this matters? The evidence from burials. If we do, in fact, find burials of the “average joe” (or jane), wealthier families could afford better burials, which translates to better chances of preservation. Pauper’s graves aren’t what we find, for the most part. Ergo, I tend to regard the “average heights” of skeletal remains as the “average heights of the wealthier class.”

Another issue: shrinkage from cremation. Greeks did not uniformly practice cremation, even in the same city-state and same time period. This allows for non-cremated comparative data. But cremation does warp the bones.

So…how tall was the average ancient Greek man? About 5’6” (170 cm), ±2 inches.

In Macedonia, we might have cause to think they ran an inch or two above the southern average, certainly the elite classes, as hunted meat was more plentiful, thanks in part to greater forest cover. And the elite classes were more likely to eat sacrificial meat—especially the royals.

In Dancing with the Lion: Becoming, I mention that the king made a daily sacrifice for the health of the Macedonian people, and that meat was served at his evening supper party. The rules of hospitality would have required that the king, certainly when in residence at the palace (probably less so on the march/on campaign) entertained guests nightly. No doubt the elaborateness of the meal varied, but these nightly symposia (supper-parties) were clearly A Thing. They would have included Hetairoi (Companions) in temporary residence, any foreign dignitaries, courtiers, etc.

That wasn’t normal. That was royal. But it does mean the Argead men (and possibly the women) ate meat on a far more regular basis than anybody else. The wealthy Hetairoi (elite class or aristocrats) also likely ate meat more regularly, as hunting was also A Thing for the elite class. In addition, they had money for better food/nutrition.

So, the Macedonians, especially the elite, were probably a little bigger than southern Greeks.

The skeleton from Tomb II at Vergina, who some consider Philip II, but many think Philip III Arrhidaios (Alexander’s half-brother), was about 5’7”.

The male skeleton from Tomb I at Vergina, who some consider Philip II, but could also have been a Gaulic grave-robber (or someone else entirely) was about 6’.

I will admit that I'm pretty convinced Tomb II belongs to Arrhidaios and Hadea Eurydike. I am not convinced the male skeleton in Tomb I is Philip. For one thing, it’s an insecure site. There are bits of 7 skeletons in there, thanks to the crazy tomb robbery of the Gauls during the reign of Antigonos Gonatos. The most complete are a woman, a neonate, and an adult male, but we have parts of other neonates and an adolescent in there too. It sounds to me like a lot of bones got thrown everywhere. The woman and full neonate are probably the original occupants. But even if the male skeleton is a full skeleton, it was found at the hole knocked in the side of the cyst tomb. Was he originally in there? Or did somebody put a sword through one of the tomb robbers to limit the pool when dividing the goods? A Spanish team has argued it’s Philip, based on a knee wound…but Philip had a THIGH wound, not a knee wound.

Anyway, I’m willing to give you Arrhidaios as about 5’7”. But the 6’ dude may or may not be Philip—or a Macedonian at all. I DID make Philip very tall in Dancing with the Lion. But the academic in me is not convinced that skeleton in Tomb I is his, despite the heroon (hero shrine) above the tomb.

So, in short, no, Hephaistion being taller is not evidence of his not being Macedonian. If anything, it might be the reverse. BUT, if he were raised in Macedonia, his nutrition was probably more akin to other elite families there, which might give him a more Macedonian height.

Finally, there are always outliers from the norm. We’re told of a young woman named Phye, used by the tyrant Peisistratos on his second return to Athens. He’d been in exile in Thrace, took a boat back to Attika, landed at Marathon, was met by his cronies with a chariot. Then he went out into the fields, where he spotted Phye…who was about 6’ tall. He dressed her up in armor, put her in the chariot, and had her drive him into Athens as “Athena.”

He should have recruited her to play basketball.

But it shows even if Hephaistion were born in Athens (as Sabine Müller thinks), he could still have been taller than Alexander…who apparently was short. But shorter than average might still be 5’4”. So even if Hephaistion HAD been average (5’6”), he’d have been taller.

#asks #Alexander the Great #food in ancient Greece #food in ancient Macedonia #ancient Greek heights #nutrition and height #ancient nutrition #ancient Greece #ancient Macedonia #Classics #skeleton in Tomb II at Vergina #Tomb II at Vergina

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zip001 · 4 years

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i was thinking of the graphs and data that @ladytp shared regarding what she has been eating ac (after coronavirus 19).

and although i did not keep detailed notes or made any graphs, i think that during spring, we ate out significantly less than we did bc (before coronavirus 19). we would eat out at least twice a week (approximately 3 meals - one brunch on Sunday, one lunch on Saturday and one dinner on Sunday) bc and i think we ate out mayhaps once or twice every month in spring (picking up only from finn thai, ledos pizza, and contactless delivery from pupusa express).

only this month did we start eating at a restaurant, but we still ate outside maintaining at least six feet distance from anyone else but the server (it was actually a pretty chilly afternoon so there were almost no one in the patio enjoying tasty dimsum at han palace).

i know that it is probably a lost cause but i am trying to frequent my fave restaurants (giving 20 percent tips), hoping that they will survive. the restaurant business is tough with tight margins even bc and now it seems another restaurant bites the dust almost on a weekly basis. i know some would say that this weeds out the bad or badly managed restaurants. i push back on that big time!

[[MORE]]

i want to send my kudos to these awesome establishments!!

1. finn thai: their wild pig (aka boar), pad eggplant, green curries makes me feel like i am in thailand. my nephew adores their pad thai! their takeout operations are so tight - the food ordering over the phone is so efficient, they tell you how long it takes (takes approx. 15 to 40 minutes), and their estimates are always on point (i never have to wait), the food is piping hot and nicely packaged in these huge containers (which i reuse - i am my mother’s daughter).

2. ledo pizza: i love your unorthodox square thin crust veggie pizza which is so flavorful, tangy sauce, stringy gooey cheese, chock full of veggies, that even my brother in law (whom i thought was a meat eating cave man and the missing link) chowed it down.

3. alta strada: i love their pastas (their fun mushroom pasta has so much funghi), appetizers (meatballs, anything with cheese), sandwiches (eggplant is amazing!) andtheir take on shrimp on grits (with creamy fried polenta taking place of the grits and perfectly poached egg atop the yummy dish)!

4. slapfish: this poor restaurant has been hurt badly by covid. i hope more people check them out - fish and chips are amazing, poke bowl has such fresh fish, fish tacos are so good, etc.

5. reston kabob: best chicken koobideh i ever tasted (and its white sauce is to die for)! my late mum ate my meal that my sis bought for when i was working late and felt no guilt - it was that good!

6. kisuna: great fusion sushi bibimbap, yummy ramens, their tator tots with pork belly are out of this world

7. pupusa express: i love all their pupusas! the loca has everything - pork, cheese, beens, squash, loroco (flower). they also deliver.

8. ching ching cha: an oasis in georgetown. amazing teas, wonderful ambiance, yummy sweet snacks!!! i also buy their silver needle if they have it in stock.

#fave restaurants

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mattpajak · 4 years

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Nutrition: Exploring Food Sensitivity

Overview

I’ll just start by saying that I’m not a nutritionist, however, the experience that I will share will have takeaways that you can hopefully use to keep your body feeling good.

Back in May, I visited a doctor who ran a quick food sensitivity (food-allergy) check on me. A friend of mine had recently retooled his fridge by removing certain foods from his diet that he had sensitivities to, per the check, and noticed a drop in weight (as a result of reduced inflammation), stable digestion, and an increase in general well-being and energy. I didn’t seek this check, however, I was curious based on his feedback and was presented with the opportunity, so despite not having any glaring issues, I went down the rabbit hole.

Initial Evaluation

After about 5 minutes, the doctor had given me a laundry list of foods to avoid because I may have sensitivities. Now, again, my body didn’t present any glaring issues and at the time I subjectively reported feeling good. So, when the doctor told me that I should try and avoid dairy (which I had largely cut out anyway), chocolate, peanuts, cashews, seeds, gluten, chicken, oranges, corn, and eggs, I was heavily skeptical.

I had replaced dairy chocolate milk with chocolate-almond-cashew milk about two years ago and I drank that regularly. Both cashew and chocolate came up as potential sensitivities. Was it not enough to cut back on the dairy? I ate a lot of eggs and eggs are an ingredient in a lot of things I eat. So, no more eggs? Come on, chicken? I don’t eat it all the time, but I love fried chicken, and what about grilled chicken thighs? I’ve always been told chicken breast is one of the best lean proteins for you. Well, apparently not for me?

I made the decision that I would do my best to avoid the foods that came back with potential sensitivities for a 2-week period. I would say that I was at least 90% compliant and any of the 10% that wasn’t compliant was a result of a small-trace of a food item that was used as an ingredient in something I ate.

What did I eat for 2 weeks?

The first trip to the grocery store was a long and frustrating one. Finding an attractive gluten-free bread isn’t easy. Finding an attractive gluten-free bread that wasn’t made with egg is near-impossible. I arrived at a gluten-free cinnamon-raisin swirl bread (it actually wasn’t half bad). I also found that many of the foods I was targeting for healthy snacking were made with sunflower seed oil (seeds came up as a sensitivity).

Ultimately, your best bet for snacking with heavy-restrictions is food that doesn’t have a ton of ingredients. For me that was a homemade trail-mix with lightly-salted almonds, raw walnuts, dried cherries and honey-roasted pistachios. Lara bars were a necessary discovery (most are made with 4-7 ingredients only). Peaches and cherries are in season. Green pea snack crisps are inexpensive, made with only 6 ingredients (and you can pronounce them all), and the cracked and spicy black pepper ones play well with an almond butter, pecan, and honey sandwich on the aforementioned gluten-free cinnamon-raisin swirl bread.

A steak prepared with onions and cilantro, a side of tomatoes w/ balsamic vinegar, and a sweet potato w/ pecans and honey. 10 total ingredients on this plate.

When it came to meals, I could still work with steak, pork, fish, rice, sweet potatoes, and avocados. In tandem, there were plenty of onions and peppers chopped, tomato, brussels sprouts (I did not know there was a third ‘s’ in brussels before spellcheck), and of course, cauliflower.

Unfortunately, no non-dairy ice cream made the okay list, so I pivoted to frozen fruit bars (also very few ingredients) for dessert.

Results

The first result was weight-related and as it was explained to me, foods that you have sensitivities to create inflammation in your body (add weight). It shocked me none to see the volatility in both directions during and after the two-week period.

The green lines represent the start and finish of the 2 week ‘food evasion’ period.

After two weeks of the great food evasion of 2020, I was down 2.6 lbs. (without modifying my physical fitness or sleep patterns). Mind you, I had monitored my weight on daily basis for 2 months prior to this and had weighed in consistently between 188 and 192 for at least a month. I broke the two-week evasion with a pizza, because I love pizza, and weighed in 2 lbs. heavier the next day. Over the course of the next week, I became less rigid with what was going in the fridge and in my body and one week after breaking the two-week evasion, I was up 4 lbs. from the two-week low (also, without modifying my physical fitness or sleep patterns).

The second result was digestion-related and is what made me a believer. Regular digestion came within a few days and at no point over the two-week period was my stomach upset in any way. There’s a difference between the “my body is feeling good,” I subjectively expressed prior to avoiding the laundry list of foods and the “my body is actually feeling good,” that I can say with confidence was a result of avoiding the said foods.

Pulse Test

The doctor provided me with an at-home, easy to execute food sensitivity test (if you’re ever curious).

The crux of it is that you take your resting pulse (how many beats in 1 minute) with nothing in your system (I opted to do all food sensitivity testing prior to my first meal of the day). Once you are confident in your resting pulse. Put the food item that you want to test in your mouth for 30 seconds and make sure it covers all tastes buds – do not swallow the food item – this is your body’s opportunity to gather all the information it needs on the food item (a significant increase in pulse is your body’s way of preparing to defend the fort). After 30 seconds, keep the food item in your mouth without swallowing and take your pulse for another minute – record your pulse now and note any difference. If you intend to test another food item, do not swallow the food item, if you do not intend to test another food item, it doesn’t matter. Per the above linked article, an increase of 3-4 bpm confirms a food sensitivity. The higher the increase, the more severe the sensitivity. Results from 7 food sensitivity pulse tests below:

Elimination and Moderation

Keep in mind that the following notes and explanations behind them are my own interpretations and not those of a licensed professional.

The combination of the Chocolate Almond-Cashew Milk test and the Milk Chocolate test results revealed to me that the cashew was likely the cause for the pulse spike. As such, I have decided to avoid cashews moving forward. Chocolate did not seem to have much of an effect at all on my pulse, so I will continue to enjoy in moderation.

Parmesan Cheese came back with a +4, so there was a sensitivity to dairy. I had largely removed dairy from my diet anyway, but because the sensitivity is on the milder side, I won’t feel bad about enjoying a pizza from time to time.

My primary bread of choice for quite some time has been sourdough, and that’s mostly because I enjoy the taste – also turns out, it is lower in gluten and easier to digest – who knew? I was pleased to find that my Sourdough Bread test came back with no change in pulse rate. Since that test, I have reintroduced sourdough bread into my weekly rotation.

The Blue Bell Cookie Cake Ice Cream test is the one that is most interesting and unfortunate. Looking at the ingredients list, it shocks me none that I saw a +8 spike in pulse after testing this food. This was one of my favorite ice creams, and after the two-week food evasion, I decided to follow the test with a full bowl. Keep in mind that this half-gallon was half-empty prior to the two-week period, so I had already consumed part of the container. After I ate the bowl, I experienced an upset stomach – a reaction that I had never had previously (both with this particular container and with multiple past half-gallons). After essentially cleansing my body for two weeks, I think that was its way of telling me that it would prefer if I didn’t go back to eating Blue Bell Cookie Cake Ice Cream. Dairy ice cream as a whole will be an infrequent treat for me moving forward, fortunately, there are plenty of non-dairy ice creams out there (that are starting to taste just as good).

Milk, cream, wheat flour, milkfat, butter, eggs, skim milk, high fructose corn syrup, and corn syrup were all identified food-sensitivities for me + the things I can’t pronounce can’t be good for me + what is a natural flavor anyway? Do those grow on trees somewhere?

The last two food tests that I recorded both involved peanut butter as the primary identified-food sensitivity. Both an almond milk-based, peanut butter-flavored Ben and Jerry’s ice cream and a Clif Chocolate Peanut Butter Builder Bar yielded a +4 jump in pulse. From this, I have decided to moderate any use of peanuts or peanut butter and substitute where possible (almond butter has become a new mainstay for me).

I haven’t tested corn, oranges, egg or chicken yet in isolation, though, it hasn’t been entirely difficult to avoid these foods. I do plan to test them, but I have already mentally decided to move forward in moderation with these food items.

It is worth noting that concentration of a food item likely impacts the effect it may have on your body. Eating an egg and eating something made with egg are likely two different things – I would guess that it’s akin to taking a straight shot of alcohol vs. having a mixed drink.

An Aside on Salt

I, like many of you (I’m guessing), have been under the belief that salt is no good for you. As an aside, a conversation I had with the doctor yielded a new lease on salt. It turns out that table salt is the salt that spikes sodium levels and has been attributed to heart-issues (think salt-shakers/salt-packets at restaurants and the stuff fast food restaurants use). My understanding now is that table salt is boiled at a high temperature and stripped of a TON of minerals that are good for you in the process. The good news is that the salt that isn’t bad for your heart and still has all of the minerals is available at your grocery store. Grey Celtic Sea Salt is my new salt of choice, but here is an article on other salts you should look into / use at-will and without fear.

Closing Thoughts

Fortunately, I’ve never needed or explored a popular diet – I know Paleo and Keto have emerged as popular diets in the past few years and obviously, vegetarians and vegans have been preaching largely plant-based diets for a long time. Those diets are one-size fits all, and that’s not how we’re wired – there’s no magic bullet for everyone. The human body is complex and individual to you and that is probably what the past month or so has opened my eyes to the most.

I must make clear that none of the identified food sensitivities were affecting my quality of life. With the knowledge gained, application and observation, I have decided to make some adjustments moving forward.

Objectively, I just want to feel good with regularity. If that means I have to stop eating certain foods and moderate other foods, I’m willing to do that. I would urge anyone at any age to explore what they are putting in their body and how it may be impacting their sleep, energy, and general well-being.

Food is joy and health is wealth – so find a way to enjoy food that keeps you healthy. Your health is your long-term freedom.

#holisticdevelopment

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benjamingarden · 5 years

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How To Build A Grocery Stockpile On Less Than $10.00 Per Week (and why you should)

Although Extreme Couponing may have given you an unrealistic and (perhaps) an unpalatable view of grocery stockpiling, there is a very real way and practical reason for learning to stockpile. I've mentioned before that my husband and I paid off our consumer debt through meal planning, and per many of your requests, I plan to write a more thorough post regarding exactly how we did that soon. Grocery stockpiling is a very important step in sticking to a modest food budget. Although we no longer have to work to pay off debt, we do live on a tight budget in order to be self-employed so we choose to continue with the same savings techniques. Once you are able to make it habit, it really is an easy way to save quite a bit of money. All of our food budgets are going to look different as are our grocery lists and meal plans. And that's perfectly fine! There is no right or wrong. The important thing is the "hows" and the "whys" of grocery stockpiling. It's the same for us all.

What Is Grocery Stockpiling? It's simply the stocking up of items your household uses regularly when they drop to rock bottom prices. You can stock up to last you a full year, or you can stock up to last you until it goes on sale again (most items go on sale every 8-12 weeks), whichever your budget (and storage space) allows for.

don't stockpile more than you can use before it goes bad

How Will Stockpiling Benefit My Household? You will save money! Although it initially costs money to build, you will see savings little-by-little as your stockpile grows. Additional benefits include that you are ready in the event of an emergency whether it be a natural disaster, snowstorm, or a financial issue. If you live where it snows heavily, have you ever been to the grocery store the day before an anticipated storm or right after the storm? The shelves are wiped out! You will eventually have enough to get by during these times. Have you ever had a week (or two) where finances were super tight? Whether it be that you're out of work temporarily, or receive an unexpected bill, if you build up a stockpile you can eventually eat mostly from your pantry for a few weeks until you can afford to go shopping again. How Do I Save Money By Spending Money? Here's the basic way stockpiling works: 1. You determine what items your family regularly uses. 2. You purchase multiples of said items as they hit rock bottom pricing using your stockpile fund. 3. Each week you plan your meal plans based on what you have stockpiled. 4. You purchase any additional items that you don't have stockpiled, needed to create all of your meals. 5. You will begin spending less per week on those additional items because you'll be pulling more and more from your stockpile. Spending money to purchase multiples of items your family regularly uses when they hit rock bottom prices saves money because you never pay full price for (eventually) the majority of your food and/or toiletries. Related: The Ultimate Step-By-Step Guide to Meal Planning Do I Have To Clip Coupons In Order To Build A Stockpile? No! There is nothing at all wrong with clipping coupons but for those who choose not to (I'm in that group), please know you can still save money by following a stockpiling plan.

Do I Have To Devote An Entire Room To A Stockpile? No! I only work within my kitchen cupboards, a small space for stockpiled toiletries, and a stand-alone freezer. Work with the space you have. How Much Time Will This Take Each Week? There is a small weekly time investment. Of course, like anything, the longer you do it the more routine it becomes.

Weekly you will need to pay attention to store flyers (mail or online).

You might also look at deal blogs (to look for blogs that post deals for stores in your area google "coupon matchups" and the store's name, i.e. "coupon matchups Hannaford") both for coupon information as well as where the best deals are.

Check store websites for their coupons and/or sale information

Watch for deals while you're grocery shopping. Stores regularly have unadvertised sales as well as discontinued items.

Related: 14 Tactics To Become A Smarter Shopper

I Don't Have An Extra $5 or $10.00/Week, Now What? It depends..... The majority of people who tell me this really do have an extra $5.00 or $10.00 per week when we dive deeper to look.

One way to free this amount up is to replace one or two meals each week with a very inexpensive meal (i.e. beans & rice, soup, leftovers, etc.) until you can start getting a stockpile built.

Another way is to only create meals that use inexpensive ingredients. Pay attention to store flyers to shop and meal plan around only what is on sale that week.

You can also look at other aspects of your budget to see if you can make cuts. Do you buy coffee out at all each week? Do you spend any money purchasing things that aren't necessities? Can you cut back on cable? Are you eating out? If so, can you cut that down or go to some place that is cheaper?

fresh produce, either homegrown or purchased in bulk from a local farm, can be preserved for use the remainder of the year

Here's how we freed up money to devote to stockpiling: 1. First, we were spending WAY too much money on groceries. I learned to meal plan and that started to control some of our expenses. I learned to create meal plans using cheaper meals. For example, I would make more stews or casseroles as opposed to serving meat as a main because you don't have to use as much meat in a stew or casserole so it would now stretch over a few meals as opposed to one. 2. Once I had meal planning somewhat under my belt, I created a new food budget. We had never budgeted what we spent on food prior (I know, it makes me sick to my stomach thinking how much money was wasted.....) and we were spending anywhere from $80.00 to $140.00 per week for two of us. I planned a $100.00/week food budget with $10.00/week going into a stockpile fund. 3. I used cash only at the grocery store. One envelope contained my $100.00 grocery money and one envelope contained my stockpile fund. 4. No matter what, we did NOT go over $100.00. I did not use my debit card to bail me out and I did not dip into the stockpile fund. Instead, I would cut non-essentials (i.e. cereal, condiments, snacks, etc.) and find cheaper replacements (i.e. oatmeal or homemade bread for toast, etc.). If, however, you are on an extremely tight budget and you are truly down to very simple and inexpensive meals each week where there is absolutely no way to cut it any further then you may have to wait until your budget allows. If you are paying off debt, maybe once that is paid off you can use $5.00 of it per week toward stockpiling. Maybe you're up for an annual increase? Can you devote $5.00 toward stockpiling from that? Related: The Ultimate List of Meal Planning FAQ's

I only purchased 5 of these marinara (our favorite) when they went on sale because that's all we needed. We'll be making homemade marinara in the next month to last us into next year.

How To Build Your Own Grocery Stockpile

Create a list of items your family uses on a regular basis. Look at your pantry, in your bathrooms, and in your refrigerator/freezer.

Use that list to create a price book. This is simply each item's regular price. You can little-by-little, as you go to the store(s) add prices to your book. The only way to know for sure if an item is on sale for a really good price is to have a list of what you normally pay. Many of you cringed reading this. I get it. But you only have to create this once and it will be an enormous help for you.

Begin setting $5.00 - $10.00/week (more if you can afford to) aside for a stockpile fund. Create an envelope and add the cash every week. Take this envelope with you anytime you go grocery shopping.

Watch for sales. Look at store flyers, peruse blogs that publish great sales at stores in your area, and look for sales while at the grocery store.

When you find really good prices on an item your family uses, ask yourself 3 questions: 1. How many do I need/can afford to purchase? 2. Do I have space to store it? 3. Will I be able to use it before it spoils?

Don't forget to stockpile extra garden produce. Dehydrate, can, or freeze it.

Start creating your meal plans to incorporate your growing stockpile.

What Types Of Things To Stockpile:

Grains (you can store in large mason jars or buckets)

Flours

Yeast

Sugar

Canned Goods

Cleaning Supplies

Paper Supplies (toilet paper/paper towels)

Meat & Fish (freeze)

Dairy (freeze)

Produce (freeze/dehydrate/can)

Bread (freeze)

Soap & Skincare

Snacks

Condiments

Cereals

Before you know it your weekly grocery expenses will begin to go down. Be patient - it takes time for the savings snowball to amount to a significant amount. Also, be patient and forgiving of yourself. It's ok to make mistakes. Learn from them and continue moving forward.

You can do this!!!

Do you stockpile? I would love to hear any tips or ideas you have!

How To Build A Grocery Stockpile On Less Than $10.00 Per Week (and why you should) was originally posted by My Favorite Chicken Blogs(benjamingardening)

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recipes-for-dinner-easy · 5 years

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Smoky Paprika Fish Tacos with an Apple Slaw

New Post has been published on https://recipesfordinnereasy.site/2019/04/13/smoky-paprika-fish-tacos-with-an-apple-slaw/

Smoky Paprika Fish Tacos with an Apple Slaw

Smoky Paprika Fish Tacos with an Apple Slaw is one-of-a-kind Taco Tuesday kind of party with a flavorful, fun taste. You will not find a recipe with so many ingredients bursting with flavor and seasoning that puts smiles on everyones faces bite after bite. Thick, plump seasoned Smoky Paprika Fish that is light and tasty in every taco with a sweet crunch of Apple Slaw to make the perfect combination!

Smokey Paprika Fish Tacos with an Apple Slaw

It’s time to change for the New Year and make better for you healthy meal choices. I am working with McCormick this year and we are turning over the New Year with a New You! The start to this year was different for me because I didn’t have to make a goal of losing weight! Last year I finally lost all of my extra baby weight and achieved my goal of losing over 40 pounds. I have learned that making healthy choices should become a part of my lifestyle. It is time to stop the fad diets and start making small everyday choices to improve my health. It can be just as simple as making one healthy swap with your meal and adding amazing spices to the dish that you are creating. McCormick spices are my go-to for creating a bold flavorful meal. You don’t have to compromise on taste while creating a healthier dish for you or your family. McCormick has designed all their seasonings to be light and flavorful so you can take your meal to the next level.

I knew I wanted to continue to eat healthy and choose better meals this following year. Teaming up with McCormick and using their amazing line of quality spices, has enhanced my meals and brought more of a “WOW” factor to every bite. The best part is my family can enjoy the meals along with me.

Fish Tacos are one of our favorite meals to make. I have learned to LOVE fish and these are a party in your mouth. This meal is made incredible by only having to use a blend of spices but the smoky paprika becomes the start of the dish. My family is already requesting these on a weekly basis and I couldn’t agree more!

How do you make Smokey Paprika Fish Tacos and Apple Slaw?

Preheat oven to 400°F

In a small bowl combine McCormick Smoked Paprika, McCormick Garlic Salt, McCormick Dried Parsley Flakes and McCormick Coarse Ground Black Pepper.

Arrange fish on a parchment lined baking sheet and season generously with prepared McCormick spice blend, reserve ½ tsp of the blend for the slaw.

Place fish on center rack in oven and bake for 10 minutes.

While fish is baking combine cabbage with apples, cilantro, onions, lime juice and reserved spice blend.

While the fish is still warm divide between warm tortillas and top with apple slaw and fresh toppings.

What are some Optional Healthy Toppings?

Avocados

Radish

Fresh Cilantro

Lime Wedge or Juice

What kind of fish is best for fish tacos?

You will want to have a white fish for a healthier meal. White fish are high in protein but low in calories. This makes a satisfying meal that will keep you feeling satisfied for longer.

Cod

Tilapia

Halibut

Looking For More Healthy, Flavorful McCormick Meals? Look No Further!

Blackened Chicken Avocado Power Bowls

Sheet Pan Garlic Lime Salmon Fajitas

Best Ever Beef and Cabbage Soup

Grilled Berry Feta Chicken Salad with a Sweet Chipotle Dressing

Watch a video on how to make Smoky Paprika Fish Tacos here:

5.0 from 2 reviews

Smoky Paprika Fish Tacos with an Apple Slaw

Prep time

20 mins

Cook time

10 mins

Total time

30 mins

Light and Tasty Fish Tacos that are Healthy and Delicious!

Author: Alyssa

Recipe type: Main Dish

Serves: 30 minutes

Ingredients

Fish Tacos:

1 tbsp McCormick Smoked Paprika

1 Tbsp McCormick Garlic Salt

1 Tbsp McCormick Parsley. Flakes

2 tsp McCormick Black Pepper

2 lbs white fish (cod, tilapia, halibut) cut into 3” inch pieces

8 corn tortillas

Apple Slaw:

½ small head green cabbage, shredded (or prepackaged cabbage slaw)

1 granny smith apple, cut into matchsticks

¼ cup fresh cilantro, finely chopped

¼ cup green onion, finely chopped

2 tbsp lime juice

Optional Toppings:

Avocado

Radishes

Fresh cilantro

Lime wedges

Instructions

Preheat oven to 400°F

In a small bowl combine paprika, garlic salt, dried parsley and black pepper.

Arrange fish on a parchment lined baking sheet and season generously with prepared spice blend, reserved ½ tsp of the blend for the slaw.

Place on fish on center rack in oven and bake for 10 minutes.

While fish is baking combine cabbage with apples, cilantro, onions, lime juice and reserved spice blend.

While the fish is still warm divide between warm tortillas and top with apple slaw and fresh toppings.

3.5.3226

This post was sponsored by McCormick. All opinions expressed are my own. I love supporting brands that I use for myself in the kitchen!

Content retrieved from: https://therecipecritic.com/smoky-paprika-fish-tacos-with-an-apple-slaw/.

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materealgirl · 7 years

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Grab a snack, a drink, preferably something listed below. This is a long one.

A little over a year ago, I wrote a post all about my Trader Joe’s favorites at that time. Well, a year has passed, and I have tried new (or new to me) things from TJ’s since then. I mentioned in my original post that we do our weekly shops there, so again some of the items I won’t be sharing are those that are not really unique to Trader Joe’s like meats, produce, dairy, etc. Some of the things I will be mentioning are treats, and not something we indulge in on a regular basis, but they definitely deserve the “favorite” title nonetheless. If you have a Trader Joe’s nearby, I encourage you to make a trip and find some of your own favorites. It is fun, and sometimes scary (i.e. green jackfruit.)

Also I’m just going to post this sign below from my local TJ’s regarding their label and what ingredients they DO NOT include in their products. Not everyone knows this, but they don’t compromise standards. This is one of the main reasons we do most of our grocery shopping at Trader Joe’s!

Green Jackfruit, it is up first. I saw this item featured on the “TraderJoesList” Instagram account. She had made tacos with the green jackfruit using the Trader Joe’s Taco seasoning, in addition to their Seasoned Buffalo Ghee. I thought it was worth a try since I’m not the biggest carnivore to begin with and I am always up for plant-based alternatives. This item is really inexpensive too, I want to say under $3. I’m not going to lie, when I first tried this I was terrified when I opened the can.

WHAT in the WHAT?

It’s definitely not as scary as it looks. At first it is super hard, and that initially concerned me. But as it cooks with the ghee and some taco seasoning it begins to soften and shred apart.

Green Jackfruit prior to being fully cooked…..

The green jackfruit after it had been cooked and started to shred into something similar to pulled pork or chicken.

I plated the jackfruit upon a Taco Salad, and I have to say it is very good. I don’t care for the meatier parts much, mostly due to the hard, rubbery texture. I do, however, very much enjoy the shredded pieces. It honestly tastes very similar to artichokes, maybe because of the brine? Anyway, this combination of ingredients is quite tasty and satisfying. Without adding too many items to the list, I will quickly just mention that we enjoy the Buffalo Ghee and the Taco Seasoning in our house too (pictured below.)

Something else I put on that “taco” salad pictured above, were these Restaurant Style White Corn Tortilla Chips. They are seasoned to perfection and are nice and thick. Perfect for salsa or guac.

If you like ro-tel, this is a good natural and organic alternative. I am the only one that eats it in my house, but I like to add it to pasta dishes or enchiladas.

Speaking of enchiladas….this sauce is delicious! It makes for a really quick and easy weeknight meal too. We get the TJ’s flour tortillas, some shredded chicken, cheese, onions and I add the diced and fire roasted tomatoes with green chilis (above) to my enchiladas. Soo good!

These Mahi Mahi burgers are everything. They are so nice, light, and easy! You can grill them or cook them on your stove top. Then top them with whatever you like, for me I love topping mine with some of my favorite veggies; lettuce, tomatoes, onion and of course some TZATZIKI SAUCE too.

OH MY GOODNESSSSSSS. I could just eat this Tzatziki Creamy Garlic Cucumber Dip by itself. Sometimes I do, sssssshhhhhhhh. Anyway, this is ideal for dipping with pita, using as a salad dressing (so good), putting on a gyro, fish burger, fish in general, or anything really. It is so refreshing and FULL of flavor. This Tzatziki is very low in calories and fat, so that’s awesome and makes those sneaky spoonfuls a little more guilt free.

I am a bit of a snob when it comes to any type of tomato sauce. But this is pretty good, and I like to keep some on hand in our freezer for those times when I am strapped for time and cannot make my own homemade sauce. I don’t like to microwave many things, so I put my sauce in a pan on the stove top to heat through. I feel like it’s less runny if you do it this way too. ANNNND they use my preferred ground meat – turkey. If I have to use a ground meat, it’s almost always poultry. I really dislike ground beef and pork, so this is perfect for me. Side note: I happened upon these frozen spiralized carrots (pictured below) and I think I am going to try them with this sauce the next time I prepare it. Have you tried either?

If you ever need a really quick meal, or are just not in the mood for the whole production that goes along with mealtime….these are great! The Trader Joe’s Pizza Veggie burgers can be microwaved, but again I put them in a pan with a little cooking spray. That way they get crispy on the outside and the mozzarella gets all gooey on the inside. They are magical. They also make different flavors, but Pizza is hands down my favorite.

Trader Joe’s is all about making my life easier, and less disgusting. I hate cleaning poop, yes poop, off of fresh mushrooms. I do it, because I love mushrooms. But a lot of the time anymore when I want to quickly add a few mushrooms to a pasta or chicken dish (hello chicken marsala!), I use this handy mushroom medley from the frozen section. They do already have olive oil and herbs added, so no need to add any. This is also great for me because once again, I am the ONLY one that eats mushrooms in my family. So I can use an individual portion without any waste.

Rice. That. I. Cannot. Screw. Up. YESSSS.

Do you pick out the granola clusters and leave the flakes in traditional cereals? Me too. So this is the obvious answer to that dilemma. And they taste really good too. There are a few other flavors available, but this is what I have in the pantry at the moment. The vanilla is probably my favorite (not pictured.)

If you are in need of a new sweet snack without the addition of refined sugars, the Super Sweet Dried Carabao Mangos definitely satisfy that craving for me. Sometimes. Haha. But seriously these are very good, and have the perfect amount of sweetness without being sickening.

On the other hand, do yourself a favor and stay FAR away from these delectable cookies full of the bad sugars. They are one of the BEST cookies I have ever had in my entire life. And they need to be eaten sparingly because….well just look at the nutritional information…..never mind, don’t do that. Just try them for yourself and you will see what I mean. Decadent.

I am good at a lot of things, and I consider myself a good cook. Baking however, just isn’t my thing. Not only do I not enjoy baking….I stink at it. I’m a terrible baker. Awful even. So these Trader Joe’s, Chunky Chocolate Chip Cookie Dough individual portioned cookies, are the way to go if you are someone like me. For instance, I just recently signed up to bring in cookies for my daughter’s school party. I made these, they were a hit, and no one was the wiser.

If you don’t know about the seasonal Watermelon Cucumber Cooler, get yourself acquainted with this thirst quencher. It’s not good for you in the least. I mean the 10% Watermelon juice used is at least organic. So there is that. Whatever, it’s a nice summer treat, and it is freaking delicious. I would imagine it would make really good freezer pops for the kiddos, and probably a really good mixer with vodka for the adults. 😉 YUM.

One last indulgent item. The fruit flavored prosecco! This isn’t a Trader Joe’s labeled item, but it is sold at my local TJ’s and it is amazing! They have a few other flavors that I know of, strawberry, raspberry, and peach. They are all really, really good.

2017 Trader Joe’s Favorites Grab a snack, a drink, preferably something listed below. This is a long one. A little over a year ago, I wrote a post all about my…

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tasteculturepower · 7 years

Photo

My Food Autobiography:

From the Waters of the East Coast to the Hills of Vienna

When New Yorkers dream of escaping the city in the summer months, the Hamptons and the Berkshires are the kinds of places that usually come to mind. For others, it’s the Jersey Shore, but few think about the Connecticut coast, which is generally seen as a commuter’s domain and not a place of interest to explore. However, for me Connecticut is home. I grew up in Darien/Rowayton, CT, a beach town in southwestern Connecticut with a shore that has become enchanted with not only several activities to do, but also delicious food to eat. Known as the “Gold Coast” stretching along the Long Island Sound, the Connecticut mansions give way to clam shacks, kayaks and dinghy’s outnumber yachts and it’s the slice of Connecticut I have always known and loved. Growing up on the seaside, I was raised to love seafood the minute I was born. Every weekend, all year round, my family and I would eat at Rowayton Seafood Market, which resides in an old fishing shack that was once the oldest operating Lobster Co-Op on the Long Island Sound. Today, they have the freshest seafood around, partnering with Monterey Bay Aquarium and the Seafood Watch Program to serve sustainable seafood in an effort to support healthy oceans and promote species regeneration. From lobster to fresh raw oysters, my palate became very experienced at a young age. However, my seafood palate expanded even more during the summers my family and I spent on Martha’s Vineyard.

Even though my family and I lived on the seaside, for us, venturing to another seaside town for the summers was a thrill. It meant a change of scenery as well as a change of fresh seafood. We have stayed in Edgartown, MA on the island of Martha’s Vineyard every summer since I was born. Back home in Connecticut I learned to sail and swim, but in the Vineyard I learned how to fish. I spent many early mornings fishing on the wharf with wise fishermen that taught me the laws of the trade. Ultimately, fishing became on of my favorite hobbies. However, I didn’t learn how to cook the fish a caught until many years later, so I would eat all my seafood from The Bite, a small seafood shack in Menemsha on the tail of the island where my love for scallops and clams formed. I was raised eating basic foods such as hot dogs, mac and cheese, broccoli, and cheese sandwiches with the crust cut off, but since I was 4-years-old, seafood was the food of my formative years and continues to be part of my diet today. Seafood will always taste like home to me.

Looking at my past, you’d think my family is a quintessential Northeast family, and yes, that is true, but my ancestral roots run deep. My grandmother’s family emigrated from Poland and my grandfather’s family emigrated from Austria. There are two traditional dishes from those countries that I grew up eating and continue to eat to this day: Kielbasa and Wiener Schnitzel. There’s a special family recipe where we bake a type of kielbasa called wiejska, which in translation means “rural” and is known commercially as a farmhouse sausage. In regards to substance, kielbasa wiejska is pork and veal sausage with marjoram and garlic. How we usually make it is either the traditional way served garnished with fried onions or with our American twist by baking it in a chili sauce, with brown sugar and Jack Daniels—it is the perfect dish to have on a cold, winter afternoon. Whenever I go to my grandparents I usually have Wiener Schnitzel, which is known to be a very popular Viennese cuisine, but there are significant regional variations. With my family being from Vienna we usually have the dish made with boneless meat thinned with a mallet and fried with a coating of flour, egg, and breadcrumbs. The dish always tastes like it’s straight from the markets of Austria, however this past spring I was able to travel to Vienna over Easter and taste Wiener Schnitzel from its homeland. Not only was the atmosphere of the Easter markets amazing as the air filled with the scents of Viennese and German cuisine, but the meat used was the freshest Weiner Schnitzel I’ve ever had compared to the meat sold in America. It was a very special trip for me to experience my ancestral culture.

Growing up eating seafood and dishes from my heritage shaped my palate to like a lot of fish and meat. Today, I still love eating fish and meat, but now that I have to cook my own food, there’s not much variety as there is living under the roof of my parents. I would love it if I could make Spaghetti Vongole every night, but living in an apartment on a student budget, I grocery shop very differently than how my mom does. On a weekly basis, I usually make salmon and potatoes, chicken and veggies, or pasta and meat sauce and if I’m lucky to have some money saved up, I will maybe go out on the weekends to eat sushi or pizza. To this day, I like to eat the same food my mom made for me growing up even going to the extent of needing to buy the same butter she uses however, I’m starting to create fun, new dishes each night to motivate myself to cook at home more. Recently, I have become in love with charcuterie and more specifically making antipasto platters with various cheeses and meats. It is the perfect way to feed a group of people for a night-in or a nice starter dish for the holidays without splurging too much. It also has me get my artistic side out with my platter creations and with food involved, it makes it even more interesting.

Kathryn Herz

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benjamingarden · 5 years

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How To Build A Grocery Stockpile On Less Than $10.00 Per Week (and why you should)

don't stockpile more than you can use before it goes bad

Weekly you will need to pay attention to store flyers (mail or online).

Check store websites for their coupons and/or sale information

Watch for deals while you're grocery shopping. Stores regularly have unadvertised sales as well as discontinued items.

Related: 14 Tactics To Become A Smarter Shopper

I Don't Have An Extra $5 or $10.00/Week, Now What? It depends..... The majority of people who tell me this really do have an extra $5.00 or $10.00 per week when we dive deeper to look.

One way to free this amount up is to replace one or two meals each week with a very inexpensive meal (i.e. beans & rice, soup, leftovers, etc.) until you can start getting a stockpile built.

Another way is to only create meals that use inexpensive ingredients. Pay attention to store flyers to shop and meal plan around only what is on sale that week.

fresh produce, either homegrown or purchased in bulk from a local farm, can be preserved for use the remainder of the year

I only purchased 5 of these marinara (our favorite) when they went on sale because that's all we needed. We'll be making homemade marinara in the next month to last us into next year.

How To Build Your Own Grocery Stockpile

Create a list of items your family uses on a regular basis. Look at your pantry, in your bathrooms, and in your refrigerator/freezer.

Begin setting $5.00 - $10.00/week (more if you can afford to) aside for a stockpile fund. Create an envelope and add the cash every week. Take this envelope with you anytime you go grocery shopping.

Watch for sales. Look at store flyers, peruse blogs that publish great sales at stores in your area, and look for sales while at the grocery store.

Don't forget to stockpile extra garden produce. Dehydrate, can, or freeze it.

Start creating your meal plans to incorporate your growing stockpile.

What Types Of Things To Stockpile:

Grains (you can store in large mason jars or buckets)

Flours

Yeast

Sugar

Canned Goods

Cleaning Supplies

Paper Supplies (toilet paper/paper towels)

Meat & Fish (freeze)

Dairy (freeze)

Produce (freeze/dehydrate/can)

Bread (freeze)

Soap & Skincare

Snacks

Condiments

Cereals

You can do this!!!

Do you stockpile? I would love to hear any tips or ideas you have!

How To Build A Grocery Stockpile On Less Than $10.00 Per Week (and why you should) was originally posted by My Favorite Chicken Blogs(benjamingardening)

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