#lisa leake

[cleonard4]

Things I cooked/am cooking in the last 24 hours

1. Chicken in a Crock Pot (used to make recipe #2 and recipe #5): check

2. Homemade Chicken Pot Pie: check

3. Apple Sandwich: check

4. Roasted Acorn Squash Seeds: check

5. Chicken Stock in the Crock Pot: in the crock pot

6. Everyday Whole-Wheat Bread (Lisa Leaks’s 100 Days of Real Food): in the oven

What’s happening to me? I didn’t even know how to cook chicken before 2010! Thanks for the lesson btw @nontransparent1! :P I needed a professional!

[cleonard4]

Don't forget that we are voting with our dollars each and every day and it's so important to "vote" local whenever possible.

100 Days of Real Food by Lisa Leake, p. 64

[cleonard4]

Brown eggs aren't better, they're just different. The color depends on the kind of chicken that lays them. As long as the eggs come from a pastured, humanely raised animal, it doesn't matter what color they are on the outside.

100 Days of Real Food by Lisa Leake, p. 55

[cleonard4]

It's classic good advice for a reason: shop around the perimeter of the store. There are a few exceptions like whole-wheat flour, brown rice, and three-ingredient crackers, but other than that most fresh, whole foods, such as produce and dairy, are located around the perimeter of the store.

100 Days of Real Food by Lisa Leake, p. 51

[cleonard4]

"When you strip food of its natural fat content, it's more highly processed by definition. According to Michael Pollan, "To make dairy products low fat, it's not enough to remove the fat. You then have to go to great lengths to preserve the body or creamy texture by working in all kinds of food additives. In the case of low-fat or skim milk, that usually means adding powdered milk. But powdered milk contains oxidized cholesterol, which scientists believe is much worse for your arteries than ordinary cholesterol, so food makers sometimes compensate by adding anti-oxidants, further complicating what had been a simple one-ingredient whole food."

100 Days of Real Food by Lisa Leake, p. 24

[cleonard4]

Virtually all grains can be broken down into three parts: the germ, the bran and the endosperm. When grains are refined into products like white flour, both the germ and bran  are removed, leaving you with just the endosperm, which Michael Pollan says is "the big packet of starch and [a little] protein in a seed." The endosperm is "nutritionally worthless, or nearly so," which, again, is why refined grains are required to be enriched.

100 Days of Real Food by Lisa Leake, p. 16

[cleonard4]

When the wheat plant is refined and milled into white flour, "most of the grain's nutritional value is lost" during the process, which is why those flours are required to be "enriched." Whole-wheat flour is far more nutritious, so food scientists have to manually add back in the vitamins and nutrients that are now believed to be "missing" from white flour.

100 Days of Real Food by Lisa Leake, p. 15

[richardbillies-blog]

100 Days Without Processed Food

100 Days Without Processed Food

 By Lisa Leake, Special to Everyday Health There I stood, wondering if I was really going to do it. And, with just a moment of hesitation, I chucked our entire supply of junk food into the garbage. My family was right in the middle of our 100 Days of Real Food pledge (which meant no white flour, no sugar, no factory farmed meat, nothing out of a package with more than 5 ingredients, and no…

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