I’m not generally a proponent of wasting food.  But I’m here today to challenge you to do a little bit of selective pantry cleansing.  This may be a little bit painful – but I’m here to hold your hand (and walk with you to the trash can).  You can do this.  We’re all in this together.

One of the most difficult things for me to do when we began our Healthy Eating Journey was to throw out and stop purchasing foods that I was able to get for little to nothing with coupons.  Skippy Peanut Butter, Hamburger Helper, Poptarts, Rice-a-Roni – these and many more were all frequently in my pantry until six years ago when we began to learn the importance of eating real, whole foods.  I shed tears, I got heeby-jeebies in my gut, I grieved my old way of life and way of thinking about “food”.

It was a roller-coaster time for me because at the same time I was struggling to clean out my food stash, I was also excited about eating better.  I was thrilled to be learning ways to feed my family healthier foods.  I was hopeful about the improvements in our health that came with eating nutrient rich foods, instead of pre-packaged foods that were hurting our bodies.

Why did I think I’d miss boxed mac and cheese when
for the same amount of time and effort, we can have this???
Creamy Mac and Cheese

During that transition, many boxes and bags made their way to our trash can.  (It helped when ants got into some open boxes of cereal – praise the Lord for blessings that come in the form of little black pests.)  Some of our unopened packages of processed foods were given to our local food pantry.  Little by little, I transformed our kitchen.

Some of the main ingredients I was focused on getting rid of right away were:  High Fructose Corn Syrup and Hydrogenated Oils.  I began reading labels, and if those ingredients were in the foods in my home, out they went.  Later, I transitioned our noodles and rice to be of the whole grain variety, then I made changes with our dairy products and meat.  Slowly but surely, my kitchen became funky, fresh and healthy.

If you’re on a healthy eating journey, I’d like to encourage you to make just one more change today.  Throw out something in your kitchen that shouldn’t be there.  (Um, don’t toss your husband’s favorite goodies without asking first – this post is supposed to be inspirational to your health, not detrimental to your marriage.)  ;)

Let’s walk together to your food stash.  What’s in there that isn’t helping you and your family to be healthy?  I’m not asking you to throw out everything that isn’t a real, wholesome food unless you’re absolutely ready to take that plunge.  Today I’m just asking you to throw out one thing (or set it aside to give away).

In an upcoming post I’ll share all kinds of exciting information about how to replace those bad-for-you foods with delicious good-for-you foods!!!  But today we’re just taking a step toward a Funky Fresh Kitchen by throwing out one thing that isn’t good for us.  Picture me (and all the rest of the gang who hangs out here) cheering you on while you do it.

Leave a comment on this post letting us all know what you’ve tossed out!!!   Use that awesome basketball ability you’ve been hiding all these years and skillfully shoot those boxes of unreadables across the room into the trash so that you can replace it with something delicious and better for you.  Share with us what you’re tossing!!!  We want to be inspired by you.  (Plus, your comment here will be entered in the drawing for our five $10 Heavenly Homemakers Shop gift certificates giveaway!!)

Hey, while we’re on the subject of cleaning out the pantry (and fridge), I’d love to hear how you’re coming on creating your Funky Kitchen.  There are still some $2.00 Funky Kitchen coupon codes to be had…get ‘em while they last!

I did not grow up eating butternut squash (or any kind of squash for that matter).  I hadn’t a clue what to do with one until a few years ago.  They are, in fact, quite yummy.  But here’s the most exciting thing about a butternut squash:

You can use a butternut squash to make a pumpkin pie.  Or pumpkin bars.  Or pumpkin pie pecan squares.  Or just about any pumpkin treat.

It tastes exactly the same in a recipe and no one can tell a difference. 

Just for the record, I’m not trying to be deceitful by switching out the ingredients…just trying to use up what I have and I think it’s cool that these ingredients are interchangeable!  I will say that using squash to make a “pumpkin pie” sounds a little silly because a squash is not a pumpkin…but calling it a squash pie just doesn’t even sound good.  And so I will continue to use squash to make pumpkin pies and I will continue to call it a pumpkin pie and everyone will continue to eat it because it is so good.

But first, let’s talk about how to prepare a butternut squash.  There are other ways to make pureed squash, but here’s the easiest way I’ve found:

First, cut your gourd in half.  Or close to half.  Mine usually end up being quite lop sided. 

Use a wooden or a heavy duty metal spoon to scrape out the seeds and stringy stuff.

Place your squash face up in a baking dish and bake, uncovered for at least an hour at 350° or until your house smells squashy and you can poke a fork into your squash very easily.  See, look at the fork pokes:

Use a spoon to scoop out all the soft, cooked squash.  You can eat it just like it is…you can sprinkle sucanat on it, you can butter it, you can salt it.  It’s very tasty eaten in these ways.

Or…you can puree it.  Place all the scooped out cooked squash into a food processor or blender.

Process for just a few seconds until smooth.

Look, pureed squash:

Now you can feed it to your baby, feed it to your grown ups…or you can make these Sweet Potato Streusel Muffins.  Yep, not only can you make a Pumpkin Pie and other pumpkin treats with squash, you can make Sweet Potato Muffins.  Is this getting confusing yet?

Just last week I made a delicious “Pumpkin Pie” with butternut squash.  My father-in-law was still here at the time and he declared it the best pumpkin pie he’d ever had.  In fact, he declared it the first pumpkin pie he’d ever LIKED.  {grin}

Are you squash eaters at your house?  How do you like your squash?  Ever used squash to make something that calls for pumpkin or sweet potatoes?

Yep, she left us her juicer.  Isn’t that exciting?  (Well, it’s exciting for me.  I’m weird though, remember?)

For the past couple of years, we’ve tossed around the idea of investing in a juicer.  Would it help us get more fruits and vegetables in our diets?  Would we use it enough to get our money’s worth out of it?  Do we want to deal with one more appliance in our kitchen?  Is it even good for us, since drinking just the juice of the fruit has the potential to make us overdo our intake of fruit sugar?

So, with Valerie’s juicer in our home for a few weeks, we’re playing around with different yummy combinations of juices.  We’re using it to help us decide whether or not we may want a juicer of our own some day.

So far, I’m having a lot of fun with it.  I ordered a big 40 pound box of oranges from Azure Standard.  Plus, I ordered 25 pounds of juicing carrots.  Um, that’s a lot of carrots.

Here I am, making orange-carrot juice.  And yes, I am just about to overflow my glass. 
But check out my fascinating photography ability. 
See that drop of  juice just about to drip off of the spout?
It takes a lot of skill to get a shot like that.  Simply amazing. 
(And very, very lucky since actually I am as good at photography as I am at soccer.)

The kids weren’t big on the orange/carrot juice combo.  Matt and I liked it just fine though.  And, I used the leftover pulp that the juicer caught to make an orange/carrot cake.  The results on the cake were so-so.  I think I should have run the pulp through my blender first to make it less chunky.  It’s all about experimenting.  Trial and error.

The juicer we’re using is a Jack LaLanne JLPJB Power Juicer Juicing Machine.  It is very reasonably priced and seems to be very high quality.  So far, I’m very impressed with how easy it is to use and how easy it is to clean up.  All of the parts go right into the dishwasher!  Well, except for the motor.  That would be a bad idea.

So, for all of you juicing kind of people out there, I’d love to hear what you have to say about this.  Do you like your juicer?  Do you use it often?  What do you make with it?  What do you do with the leftover pulp?  Do your kids like it?  What kind of juicer do you have?

This was what we picked the first time. 
We went back three more times!!

First…we eat as many fresh ones as we can.  There are only a few weeks during the year that we can do this, so we’re not holding back!

Second, I’ve been flash freezing them (shew, I think I’m almost done now!).  I have enough in my freezer now to last me the year (at least)!

Third, I cooked some of them down and made a “strawberry spread” of sorts.  I didn’t want to add sugar or pectin to make a jam, so I just experimented with straight strawberries.  It’s a little tart…but we like it on toast just fine.  I only made one small batch of this, because we really just like strawberries fresh or frozen better!

Now…here’s a list of all the other yummy things I like to make with fresh or frozen strawberries…

• Strawberry-peach slushies (our favorite way to eat the strawberries!)
• Strawberry-kefir smoothies
• Strawberry yogurt
• Strawberry-yogurt fruit dip
• Strawberry cheesecake
• Strawberry shortcake
• Strawberries on whole wheat waffles

• Strawberry milkshake
• Strawberries and cream (either whipped or just poured over the berries!)
• Fruit salad
• Strawberry bread (several of you have requested this recipe…I actually don’t have a recipe because my friend made it for us and brought it over.  I’ll try to get it for you!  And for me!)
• Strawberry ice cream (just crush strawberries in a blender and add to ice cream mix)
• Strawberry rhubarb pie (a great recipe in the FREE pie ebook!)

What am I forgetting here?  What are some of your favorite ways to eat strawberries?!  Besides just…you know…eating them.
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This post is linked to Tammy’s Recipes.

It took me 35 years to learn to like avocados.  It wasn’t until a friend of mine brought a dip similar to the one below to our Sunday night Bible study that I actually decided that I liked avocados. 

Now…I can’t get enough!  I order them from Azure Standard all the time!

Avocados are SO good for you.  They contain a good healthy fat…vitamin K…vitamin C…potassium…folate…Vitamin B6…fiber…good stuff! 

I’m eating my avocado with tortilla chips…so maybe that’s not the healthiest (because no, a corn chip does not count as a vegetable), but at least I’m getting this good fruit into my system somehow.  (BTW, I didn’t know if an avocado was a fruit or a veggie.  A quick swagbuck search told me that it was a fruit that tastes like a vegetable.  Alrighty then.  Oh, and I even earned a swagbuck!)

For the record…this recipe will not only help you along in the Eat More Fruits and Veggies Challenge…it’s also a High Five Recipe.  Yippee!

Spicy Avocado Dip

2 avocados
3/4 cup salsa (more if you want)
juice of one lime or one lemon
½ cup sour cream or kreme fresh

Scoop out the insides of the avocados into a bowl.  Add salsa, lime or lemon juice, and sour cream.  Stir well until completely mixed.  Serve with tortilla chips (we really like the Kettle Brand).

I happen to like this recipe more with lemon juice instead of lime…Matt likes it better with lime.  You take your pick.  Shucks…add both.  Yum!

So…what ideas do you have to inspire us all to eat more fruits and veggies?  Share a recipe or a great idea on your blog, then come link up with us here.  If you don’t have a blog, please leave a comment sharing a great fruit or veggie idea!

I hope you’ve been challenging yourself to eat more fruits and veggies!! 

Whether you’ve been doing great…or just getting started with the challenge…get ready, because on Thursday, June 4…I’ll be posting a Mr. Linky so that we can all share our favorite ways to eat fruits and veggies!

Post a recipe…share ideas to get your kids to eat fruits and veggies…talk about your favorite fruit and veggie snacks.  SHARE ANYTHING that you think will inspire all of us to Eat More Fruits and Veggies!

I look forward to reading all your great ideas on June 4!

I was very excited to see that Tammy is hosting a special recipe swap featuring lettuce recipes.  Also, Allyson is hosting A Slew of Summer Salads carnival as a way to learn more main dish salad ideas.  Between the two, none of us shall ever be lacking a salad recipe again!!

I don’t actually have an exciting salad recipe for you.  I’m not terribly creative like that.  My salad recipes almost always look something like:

1. Wash and tear up a bunch of lettuce or spinach and put it in a bowl.
2. Add whatever other raw veggies you have.
3. If you’re feeling especially crazy, throw in some dried cranberries or raisins.
4. If you want your salad to be your main dish, add some chicken, cheese and hard boiled egg.
5. Grab a fork.

This is why I’m so excited about the above carnivals.  However, I do have a fun idea for a salad dressing that I discovered one day when I was dinking around in the kitchen.  Are you ready?  It’s a novel idea.

Orange juice.  The juice from an orange.  Fresh squeezed orange juicy goodness.

It’s refreshingly simple.  And yummy.  And it contains no high fructose corn syrup or MSG. 

Now that I’ve shared that enlightening salad tid-bit…I’m very excited to share another healthy salad dressing idea!

Rhonda sent me a wonderful Ranch Dressing Mix recipe!!  I used to use Simply Organic brand because I trust it more than other brands.  But now, thanks to Rhonda, I can make a super healthy (and much, much less expensive) Ranch Dressing any time I need to!

Ranch Dressing Mix 

5 Tablespoons dried minced onions
7 teaspoon parsley flakes
4 teaspoon salt
1 teaspoon garlic powder

Mix together and store in an air tight container.

For dressing: Mix 2 Tablespoons dry mix with 1 cup mayonnaise (I use Hain Safflower mayo) and 1 cup buttermilk or sour cream.  (I use buttermilk.)

For dip:  Mix 2 Tablespoons dry mix with 2 cups sour cream or kreme fresh.

Mix up a few hours before serving, so the flavors all blend nicely.

The jar on the right is the mix, which costs pennies compared to a packaged mix!  The jar on the left is the ranch dressing all made up and ready to go on our salad.

You HAVE to try this dressing!  It tastes so…so real.  And fresh.  And pure.  It’s delicious, simple and healthy!  And…obviously…you eat it on lettuce and other veggies…so that gives you wonderful, healthy…healthiness.  (And of course, great servings of more fruits and veggies!)

Rhonda even suggested using this ranch dressing mix in my Ranch Potato Wedges recipe.  It works GREAT!

I shall never buy another ranch dressing packet again.  Rhonda…you rock!

And try squeezing an orange onto your salad sometime!  See what you think!  (Ever tried it before?)

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I’ve been doing a good job though eating lots of steamed veggies, raw carrots, apples, oranges…  I appreciate you holding me accountable during this challenge.  Because of you, I choose carrots instead of cookies.  THANK YOU!  (Oh, except at the birthday party tonight, I chose Doritos…)  :)

I hope you’re doing well.  Please leave a comment letting us know how you’re doing with the challenge!!

To inspire you to keep on getting enough fruits and veggies…I’m offering my Have Your Fruit…and Veggies Too ebook for a special weekend offer of only $3!

Click here to grab this helpful ebook that will encourage you with tips, recipes and ideas on how to eat more fruits and veggies!  Sale ends Monday night!

I’m not sure how often I’ve emphasized to you how much Justus (my nine year old) LOVES cooking.  He wants to be a “restaurant worker” someday…he calls himself a chef (I am sometimes privileged to be his assistant)…and he really just can’t get enough of the kitchen.  He LOVES it. 

Of course I love it too.  While the other boys mostly love to cook so that they can lick a beater, Justus truly loves everything there is about cooking.

He got a new cookbook for Christmas and has been waiting for a warm day to make the shaved ice recipe he found in it.  We adapted it to make it healthier (ah yes, I’m teaching him how to change a recipe already!) and here’s what he came up with:

Justus’ Shaved Ice

1 cup fresh or frozen peach slices
1 cup fresh or frozen raspberries
1 1/2 cups warm water
1/4 cup orange juice
1/4 cup honey

If your fruit is frozen, place it in a bowl with warm water (not the water mentioned in the above list of ingredients) for about fifteen minutes to thaw.  Drain.

Put fruit, water, orange juice and honey into a blender or food processor.  Blend until smooth.  Poor mixture into a 9×13 inch baking dish.  Cover with plastic wrap and freeze for about 6 hours. 

Remove from freezer and allow it to sit on the counter about ten minutes.  Use a large wooden spoon to “shave” icy mixture into serving bowls.

The “bummer” about this recipe is that we had to wait for SIX whole hours before we could eat it.  Not much instant gratification there!  However, it was worth the wait! 

All the boys (and the parents) loved this treat!  It was super refreshing on a hot afternoon. 

And, of course, it’s a wonderful recipe to help you get another great serving of fruit.  (Are you taking the challenge?!)

Any other recipes you’d like Justus to come up with for us?!

Here’s what I’m always struck by when I focus on fruits and veggies:  They are SO PRETTY!!!  God made such wonderfully colorful foods for us to enjoy!  Go God!

Here’s a picture I took last week when I decided to start this challenge for myself (and then for you).  Look at all the color!  Red strawberries with green kiwi…orange peppers…red potatoes, green asparagus…yellow place mat (oops, got carried away there)…  It was too pretty not to take a picture. 

My boys are really having fun with this challenge too.  They are quite determined to get lots of servings each day.  Involve your kids in shopping and preparing your fruits and veggies.  You may be surprised at how much they’re willing to eat.  (Okay, but I will tell you that I have one particular picky boy who isn’t enjoying the challenge as much as the others.  He’d love it if I followed this challenge up with a Eat More Ice Cream and Brownies Challenge.)  :)

Here’s how I’ve done the past two days…

Tuesday:
clementine – 1 serving
apple with homemade peanut butter - 2 servings
kimchi* – 1 serving
grapes – 1 serving
carrots and potatoes with roast – 3 servings
Tuesday’s total – 8 servings

It was Matt’s idea to eat our apples with peanut butter!  Why do I forget this great snack idea?  And…the homemade peanut butter with the apples?  Amazing!  Have you tried making peanut butter yet?!  You HAVE to try it.  YUM!

Wednesday:
clementine – 1 serving
mixed veggies – 2 servings
raw carrots – 1 serving
strawberry-peach slushie – 1 serving
potato salad – 1 serving
grapes – 1 serving
Wednesday’s total – 7 servings

*Kimchi – I know you’d love to know more about this dish.  Um, let’s just say my husband eats just about anything.  Anything but kimchi.  It’s a fermented veggie dish (like sauerkraut) that has kind of an acquired taste.  I made it a couple of weeks ago because it’s a super healthy food…the fermentation process releases oh so many nutrients.  Anyway, my family cheered for me when I finished the whole serving.  Anybody out there tried/like kimchi?  Really…I HAVE eaten worse things.  It’s not THAT bad.  :) 

Okay…everyone!  How’s it going?  Are you eating lots of fruits and veggies?  Are you enjoying the challenge?  Are you still with me?  Have you been hearing my voice cheering for you everytime you eat a fruit or a vegetable?!   

Anyone new want to join us in this challenge?  You won’t regret it! 

I’ve got a new fruity recipe for you tomorrow!  And…it’s a High Five Recipe!  Easy and Healthy….YAY!