Better Red Than Dead - Or how to soothe a sunburn!!

I have been very lucky so far this summer … I haven’t had a sunburn yet … of course I live in Oregon, and the sun hasn’t really found us this year.

Though I have been lucky so far, I know that once the sun does come out, I will turn a shade of red that even roses would be envious of!!!  I wouldn’t mind if that lush red turned into a golden tan … but no such luck!!

Just in case you find yourself half-baked and in pain this summer … here are some sunburn remedies you might like to try.

Aloe Vera Gel is generally recommended.  Not only does it heal the skin, I find it also takes the heat out of the burn.  You can find Aloe Vera Gel in nearly any store, but why not try it directly from the source: the Aloe Vera plant.  Just slice the leaf open, and smear the gooey stuff that is inside the leaf on your skin.  Don’t wipe it off.  You will feel the cooling healing starting almost immediately.

Another time tested remedy for sunburn is bicarbonate of soda (baking soda).  Just put four or five tablespoons of baking soda in a small bowl of cool water.  Soak cotton balls or a clean cloth in the bowl and lightly dab it onto your burned skin

This next method is not one I have tried myself, but a friend swears that mixing a cup of skim milk with four cups of cold water, and then taking a clean cloth soaked in the mixture and pressing it against your skin will bring relief.  You need to repeat the process for a half hour on the hour for four hours (or until the pain is relieved).

 
My husband is a nut for natural Vitamin E gel.  We were skin diving in the Caribbean once and he got the worst sunburn I have ever seen on the back of his legs.  We didn’t have anything for a sunburn and so he poked little holes in his vitamin E gel capsules and smeared the gel over the burned areas on the back of his legs.  I was impressed.  He didn’t blister or peel. If you try this, make sure you use natural vitamin E, not a synthetic version.

My grandma told me one time that if you have a bad sunburn, you should fill an old sock with uncooked oatmeal and then swish the sock in warm bath water until the water turns milky, then jump into the tub and soak.  You may find it as relaxing as it is refreshing.

 

If you like soaking in a bath tub, you might try putting 6 or 7 green tea teabags into warm bath water.  Let the water cool a little, then get in and soak.  The green tea will relieve the sunburn and boost healing.  You can also put the wet teabags on the most sunburned areas on your skin

The last idea was my mom’s favorite sunburn remedy. Apple cider vinegar (unpasteurized and unfiltered).  Any time my brother or I would come in the house with a rosy glow, she would slather us with apple cider vinegar.  I swear I smelled like a pickle most of the summer.  But it did relieve the pain and sped up the healing (after you overcome the initial sting of the application!!)  This method can be used even if the sunburn is blistering or beginning to peel.

Well … I hope this article helps you in case you do get burnt this summer.  In Oregon, I fear, we are more likely to rust than sunburn this year though.

Summer is Coming! Are You Getting Enough Water?

What Important Functions is Water Used For in Your Body

Here is some information that I gathered from the Mayo Foundation for Medical Education and Research.

How much water do you need?

Every day you lose water through your breath, perspiration, urine and bowel movements. For your body to function properly, you must replenish its water supply by consuming beverages and foods that contain water.

So how much fluid does the average, healthy adult living in a temperate climate need? The Institute of Medicine determined that an adequate intake (AI) for men is roughly 3 liters (about 13 cups) of total beverages a day. The AI for women is 2.2 liters (about 9 cups) of total beverages a day.

Factors that influence water needs

You may need to modify your total fluid intake depending on how active you are, the climate you live in, your health status, and if you're pregnant or breast-feeding.

Exercise. If you exercise or engage in any activity that makes you sweat, you need to drink extra water to compensate for the fluid loss. An extra 400 to 600 milliliters (about 1.5 to 2.5 cups) of water should suffice for short bouts of exercise, but intense exercise lasting more than an hour (for example, running a marathon) requires more fluid intake. How much additional fluid you need depends on how much you sweat during exercise, and the duration and type of exercise. During long bouts of intense exercise, it's best to use a sports drink that contains sodium, as this will help replace sodium lost in sweat and reduce the chances of developing hyponatremia, which can be life-threatening. Also, continue to replace fluids after you're finished exercising.

Environment. Hot or humid weather can make you sweat and requires additional intake of fluid. Heated indoor air also can cause your skin to lose moisture during wintertime. Further, altitudes greater than 8,200 feet (2,500 meters) may trigger increased urination and more rapid breathing, which use up more of your fluid reserves.

Illnesses or health conditions. When you have fever, vomiting or diarrhea, your body loses additional fluids. In these cases, you should drink more water. In some cases, your doctor may recommend oral rehydration solutions, such as Gatorade, Powerade or CeraLyte. Also, you may need increased fluid intake if you develop certain conditions, including bladder infections or urinary tract stones. On the other hand, some conditions such as heart failure and some types of kidney, liver and adrenal diseases may impair excretion of water and even require that you limit your fluid intake.

Pregnancy or breast-feeding. Women who are expecting or breast-feeding need additional fluids to stay hydrated. Large amounts of fluid are used especially when nursing. The Institute of Medicine recommends that pregnant women drink 2.3 liters (about 10 cups) of fluids daily and women who breast-feed consume 3.1 liters (about 13 cups) of fluids a day.

Staying safely hydrated.  Generally if you drink enough fluid so that you rarely feel thirsty and produce 1.5 liters (6.3 cups) or more of colorless or light yellow urine a day, your fluid intake is probably adequate. If you're concerned about your fluid intake or have health issues, check with your doctor or a registered dietitian. He or she can help you determine the amount of water that's right for you.

To ward off dehydration and make sure your body has the fluids it needs, make water your beverage of choice. It's also a good idea to:

Drink a glass of water or other calorie-free or low-calorie beverage with each meal and between each meal.

Drink water before, during and after exercise.



Summer Strawberry Yogurt Pie

I love summer in Oregon.  One of the biggest reasons is because of all the fresh fruits that are available, especially strawberries.  Since my birthday falls on the second day of summer, my birthday cake was always Strawberry Short Cake.  After eating a fresh strawberry short cake, we all knew that summer was finally here!  I think this recipe for Strawberry Yogurt Pie has been around for a long time, but I have just discovered it.  It is simple to make, and a real treat to eat.  And if you use frozen strawberries, you don’t even have to wait until summer to eat it!!

Summer Strawberry Yogurt Pie

Prep Time:  5 minutes   /   Freezer Time:  3 hours or overnight   /   Servings:  8

2   8oz containers   strawberry flavored yogurt  (see note below)
1   12oz container   frozen whipped topping, thawed  (see note below)
1   cup    fresh or frozen strawberries, finely chopped  (see note below)
1   9-inch   graham cracker crust  (see note below)

1.  Mix yogurt with 3-1/2 cups of the dessert topping until blended.  Sweeten the strawberries, if necessary.  Mix the strawberries in with the yogurt/topping mixture, and then spoon the entire mixture into the crust.

2.  Freeze for at least 3 hours or overnight, if possible, until it is firm.

3.  Remove from freezer and top with remainder of dessert topping.  Store in the freezer.

Notes: 
1.  You can use any flavored yogurt, and then just add the same fresh, frozen or canned fruit to the mixture.  Next time I am going to try plain fat-free Greek yogurt with fresh fruit and juices.  I am thinking fresh peaches!

2.  I used the Fat Free frozen dessert topping, and it worked out just fine.  Therefore, my frozen pie will have less calories than listed for this recipe.

3.  I made my own graham cracker crust, but if time is a problem, a prepared graham cracker crust from the grocery store works great too.

Nutritional Information:  Servings = 8     Serving Size – 1/8^th pie
Calories:  317      Total Fat:  18.1g      Cholesterol:  1mg      Sodium:  221mg
Total Carbs:  36.1g  (Dietary Fiber: 0.8g)      Protein:  3.9g

Farmer's Spaghetti Squash Casserole

This is our first year growing our own vegetable garden.  Even though we were warned, we still planted too many squash and zucchini plants.  Now I am on the hunt for some good recipes.  We tried this one out tonight, and it was positively delicious.  When I make it next time though, I think I am going to toss in some roasted pine nuts for added crunch.

                       FARMER'S SPAGHETTI SQUASH CASSEROLE

Prep Time:  20 minutes                      Cook Time:  1 hour                 Servings:  6

3 pounds spaghetti squash, halved lengthwise and seeded

1 Tbsp vegetable oil

1 medium onion, chopped

1 Tbsp garlic, minced

1 8-oz can sliced mushrooms  (I used sliced fresh mushrooms instead)

1 tsp dried basil  (I used fresh basil instead)

3/4 cup sour cream  (I used non-fat sour cream.  It was 30 calories per 2 Tbsp
                                   serving less than regular regular sour cream ... so
                                   the calories in my recipe were less than shown
                                   in the nutritional information below)

1/4 cup freshly grated Parmesan cheese

3 slices bread, cubed  (I used ready-made croutons)

1.  Preheat oven to 400 degrees.

2.  Cook squash on a baking sheet in a preheated oven for 40 minutes, or until tender.  Let cool for about 5-10 minutes and then use a fork to shred the meat of the squash.  Pull the fork down from the top to the bottom, pulling the shred from the zucchini.  (Do not turn the oven off).

3.  Transfer the shredded spaghetti squash to a lightly oiled casserole dish, discarding shell.

4.  Heat 1 tablespoon of oil in a skillet over medium heat.  Cook and stir the onions, garlic, mushrooms, and basil until onions are translucent and tender.  Stir onion mixture and sour cream into the squash until well mixed.  Sprinkle with Parmesan cheese and cover with bread cubes.

5.  Bake in the preheated 400 degree oven for 15 minutes, or until warmed through and top is lightly browned and toasted.

Notes:  See notes made on individual ingredients.

Nutritional Information:  Serving = 1/6^th recipe
Calories:  211      Total Fat:  10.6g     Cholesterol:  10mg      Sodium:  364mg
Total Carbs:  25.9g  (Dietary Fiber: 4.8g)      Protein:  5.9g



Cooking Spaghetti Squash

Yippee! ... Our squash is big enough to start cooking!!  I thought I would start out by baking some spaghetti squash, and use it as a pasta substitute.  Everybody tells me it is a great low carb "switch" (as Hungry Girl would say!!!).  The problem is that I have never made spaghetti squash before, so I had to look up the method for preparing the squash.  I thought you might be interested too.

THERE ARE TWO METHODS FOR GETTING YOUR SQUASH TO THE TABLE:

METHOD 1:   Cutting up the squash before cooking.

This is the fastest method for cooking the squash.  The problem is that it has a very hard outer shell, and very tough to cut through.  The other problem is that it is more difficult to remove the pulp and seeds when the squash is uncooked.

Oven Method:  Cut the squash length-wise or in quarters with a sharp knife.  Scrape out the seeds and pulp as you would for your Halloween jack-o-lantern.  Place each half or quarter on a baking sheet and bake rind side up for 30-40 minutes at 375 degrees.

Microwave Method:  Microwave for 6-8 minutes.  Let stand for a few minutes before serving.

Boil Method:  Place in a pot of boiling water and bowl for 20 minutes or so.

Pulling The Strings:  Take a fork and pull it through the meat of the squash from top to bottom direction.

METHOD 2:  Cooking the squash whole.

This is an easier method for cooking your spaghetti squash, but it takes longer to cook and you have to watch out for every hot temperature of the seeds and pulp as you take them out after cooking.

Oven Method:  Pierce the squash several times with a sharp knife.  Cook for an hour at 375 degrees.  Take out the squash.  Let is cool a few minutes, then carefully cut it into half or quarters, being careful not to get burned by steam or hot squash seeds and meat.

Microwave Method:  Prepare the squash as above and cook for 10-23 minutes.  Let stand for 5 minutes before opening, and once again use caution so you don't get burned.

Boiling Method:  Boil for 20 minutes, let stand 5 minutes before opening.  Open cautiously.


HERE IS A TIP FOR STORING YOUR SQUASH:

Like pumpkin and other winter squashes, whole uncooked spaghetti squash is best stored between 50-60 degrees, and will last up to six months that way.  If you have a room in your house or garage space that is not well heated, you could use this space to store your onions, squash, apples, etc.  On the other hand, spaghetti squash will keep several weeks at room temperature.

Simple "Surprise Ingredient" Pulled Pork

We were having friends over for dinner last night ... but I had a super crazy busy day ahead of me.  I had this recipe tucked away for my crock pot ... but I was hesitant to use it because of the surprise ingredient.  It was totally the best pulled pork I have had in a LONG time!  Two ingredients and 335 calories for the full sandwich.

"SURPRISE INGREDIENT" PULLED PORK
335 CALORIES -- TWO INGREDIENTS

1 (2 pound) pork tenderloin (I used a cheaper cut actually)
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle of your favorite barbecue sauce (mine is Sweet Baby Ray's)
8 hamburger buns, split and lightly toasted

1.  Heat the crock pot for a few minutes so it is warm when you put the meat in.

2.  Place the pork tenderloin in a slow cooker;  pour the root beer over the meat.  Cover and cook on low until well cooked and the pork shreds easily, 6-7 hours. 

3.  Pull the pork out of the crockpot and put on a large tray.  Carefully pour the contents of the crock pot out.

4.  Take two forks and pull the pork into shreds. 

5.  Return the pork to the crock pot, and cover with your favorite barbecue sauce.  Reheat until time to serve (at least 30 minutes to let flavors mingle.)

Nutrition Information:  Servings = 8 sandwiches
Calories:  335
Fat:  5g
Cholesterol:  49mg
Sodium:  990mg
Total Carbs:  49.4g
     Dietary Fiber:  1.5g
Protein:  21.2g

NOTES:
1.  The true southern way to serve a pulled pork sandwich is to top it with your favorite cole slaw.

2.  When I make this again, I am going to grill some red or sweet onions to mix into the pork 10 minutes before serving.

3.  The actual cooking time length may vary according to individual  slow cooker.  Before taking the pork out of the crock pot to shred, double check the internal temperature of the pork with a thermometer.  The temperature should be a minimum of 145 degrees.

Simple & Delicious ... and only 229.1 Calories!!!

I served this for dinner tonight ... and it was a major "hit" with everyone.  I didn't tell them how easy this was to make ... prep took me about 5 minutes, and it took the chicken about 20 minutes to cook up to the proper temp!!  This is a perfect recipe for a summer dinner.

Herbed Chicken with Raspberry Balsamic Sauce

1       teaspoon       olive oil
1/2    cup               red onions, chopped
1       Tablespoon  garlic, minced
1       pinch            red pepper flakes
1/2    teaspoon      dried thyme OR 1-1/2 tsp fresh thyme
1/2    teaspoon      salt, divided
4      (4-6oz)         boneless skinless chicken breasts
1/3   cup               seedless raspberry preserves (I used low sugar raspberry preserves)
2      Tablespoons Balsamic vinegar
1/4   teaspoon      black pepper

1.  Heat oil in a large nonstick skillet over medium high heat, add onion and garlic and saute 5 minutes.

2.  Sprinkle thyme and 1/4 teaspoon of salt over chicken.

3.  Add chicken to the skillet; saute 6 minutres on each side (or until internal temperature reaches 170 degrees).

4.  Remove chicken from skillet and keep warm.

5.  Reduce heat to medium, add 1/4 teaspoon salt, preserves, vinegar, and pepper to skillet, stirring until the preserves melt.

6.  To Serve:  Spoon sauce over chicken and serve immediately Or return chicken to pan and coat chicken evenly, serve immediately.

Nutritional Information:  (1 serving = 1 chicken breast with sauce)
Calories:  229.1         
Total Fat: 4.1g (Sat. Fat 0.8g)         
Cholesterol:  72.5         
Sodium:  433.5mg
Total Carbohydrates:  21.7g (Dietary Fiber 0.7g, Sugars 14.9g)         
Protein: 24.4g

Notes: 
             1.  If you want a thicker sauce, let it cool slightly before pouring it over the chicken.            
             2.  I am going to try this with other no-sugar preserves to see how it works:  apricot, blackberry, peach.
             3.  There are only 4WW points for this recipe.
             4.  This recipe is also diabetic friendly.

Banana Peels ... More Talented Than You Think!!!

I have been saving up all our banana peels for a week or so, and tonight I buried them in the tomato pots?  Why????  Because the buried banana peels degrade really quickly ... and when they do, they put potassium into the soil!!!  The tomatoes will love it!!!

When I was looking around the web, I also found out that banana peels are a great NATURAL way to get rid of WARTS ... amazing!!!  Check out Sweet Additions to learn the technique!!

The third thing that I found out during a trivia game is that mosquitoes are attracted to people who eat bananas!!!  I haven't checked out the validity of this fact yet .... but if it is true ... boy, am I in trouble!!!

Lushious Lavender Lemonade (Plus Recipe)

I have been making tea from my Spearmint and Chocolate Mint leaves for weeks now ... but today I noticed that my lavender is about to bloom!!!!!  I love it!!!  ... Time to start making Lavender Lemonade.  So sweet, so refreshing. 

The recipe I am posting has *white sugar in it ... but I substitute Truvia for the sugar.  I have also made it without sugar, and it is more tart, but still delicious.  If you want a quick fix for sugar-free Lavender Lemonade, buy Crystal Light Sugar Free Lemonade.  (I'm not sure, but I think it contains Equal, which I try to stay away from) then add cold water that has been infused with the lavender buds.

Here's the recipe:

Lavender Lemonade

1 Tray Ice Cubes
1/4 cup dried lavender
2 cups boiling water
3/4 cups white sugar*
8 lemons
5 cups cold water (or as needed)

1.  Place ice cubes into a 2 quart pitcher.  Place the lavender into a bowlm, and pour boiling water over it.  Allow to steep for about 10 minutes, then strain out the lavender and discard. Mix the sugar into the hot lavender water, then pour into the pitcher with the ice.

2.  Squeeze the juice from the lemons into the pitcher, getting as much juice as you can.  Top off the pitcher with cold water, and stir.  Taste and adjust lemon juice or sugar if desired.  Pour into tall glasses.  For guests, top with a fresh sprig of lavender.

Note:  If you are not growing your own lavender, be sure the lavender you buy if "food grade" and not sprayed etc.

Nutritional Info (1/6th recipe with white sugar):  Calories: 127, Fat: 0.5g, Chol: 0mg, Sodium: 15mg, Carbs: 40.7g, Dietary Fiber: 7g, Protein: 1.8g

Panda: My Little Stoner!!

Obviously, Panda found a great place to hang out for Memorial Day!!  Her box of Cat-Nip!!!  She absolutely love her catnip ... and after the munchies, she usually settles down for a little cat nap!!!

Tip for Grilling your Salmon this Summer

Grilling season has started (at least for us!!).  Friday night I am going to be grilling some salmon for Tom and a friend.  I found these great tips.  Enjoy!!!

Grilling Salmon

There are various ways of Grilling Salmon - on the barbeque, under a grill , on top of the cooker in a Grill Pan or on a Chargrill. Grilling salmon has the added advantage of being very quick and therefore keeping much of the flavor.

In all these cooking methods follow these simple guidelines and you won’t go wrong.

1.  Make sure that the cut of fish is suitable, some nice salmon steaks or cutlets, thick salmon fillets or a whole salmon is ideal.

2.  If you’re using a whole salmon, make 2 or 3 slashes in each side of the fish to speed up the cooking process and place the fish further away from the source of heat to prevent it burning too much before it’s properly cooked.

3.  Never salt the salmon before you cook it, all this does is draw out the very juices that you want to keep in but by all means use pepper, herbs, rubs and marinades to vary the flavor.

4.  Take your fish out of the fridge beforehand so that it has a chance to reach room temperature.

5.  Turn your grill on at least 5 - 10 minutes before you intend to cook the salmon, if you’ve decided to have a barbecue it will need to be lit at least ½ hour before you intend to cook to allow the flames to die down and the charcoal to become grey.

6.  Oil your fish - not the grill! - This is extremely important, if you oil the grill your fish will stick.

7.  Try not to move the salmon around too much once it’s been put on the grill or Barbecue, leave it until there are bar marks on it and then give it a quarter turn, that way you’ll end up with a professional looking lattice mark. Once one side is done, flip it over and repeat on the other side.