50 Healthy Food and Exercise Comment Luv Blogs

I love reading comments from my readers.

When you leave a comment, you tell me if I'm writing about something you want to know. You also share your experiences, your thoughts, and a bit about yourself with me and other readers. 

CommentLuv enabled blogs take it a step further. When you comment in a CommentLuv form, you tell us about your blog, too.

A regular comment leaves my link, but nothing special to lead readers to my blog.

CommentLuv blogs give you free advertising by telling readers the title of your last post.

Learn more about CommentLuv and how you can add it to your blog here.

To get you started, here are 50 healthy food and exercise blogs which use CommentLuv. 

 
1. Alex Tries It Out
2. Avocado Athlete
3. Chelcie's Food Files
4. Coffee Cake and Cardio
5. The Concrete Runner
6. Day with KT
7. Eat Learn Discover
8. Family Fitness Food 
9. Fit 'N' Cookies
10. Fit Possible
11. Fit Running Mama
12. Food, Fitness, and Family
13. Food Wine Thyme 
14. For the Sake of Cake
15. Frolic Through Life
16. Happy Fit Mama
17. Happy Wife Healthy Life 
18. Healthy Running Mom 
19. A Healthy Slice of Life 
20. Hungry Healthy Girl  
21. Journey of a Dreamer
22. Keeping Healthy Getting Stylish
23. Killer Bunnies Inc.
24. Kiwi Fit Blog
25. Koko Likes
26. The Lean Green Bean
27. Learning Patience 
28. Life+Running
29. Life After Swimming
30. To Live and Diet in L.A.  
31. Live and Love to Eat 
32. Live from La Quinta
33. Mangos and Miles  
34. My Freckled Life
35. My Life Sans Gluten
36. Not Plain So Jane 
37. Nutty About Health 
38. Oatmeal in my Bowl
39. Oatmeal with a Fork 
40. Picky Runner
41. Protein and Pumps
42. Powerhouse Fit Foodie
43. Remake My Plate
44. Running for Cupcakes 
45. Running with Spoons
46. Run Pretty
47. Sarah Learns
48. Savor Life's Flavors
49. Slim Sanity
50. The Way  (Me, of course!)

If you are a healthy food and exercise blogger who uses CommentLuv, let me know in a comment below. I will add your name and link when I update the list!

5 Fruits in Season in June and July

When I was in junior high and high school, my parents were over-the-road truck drivers. Each week, they left our home in Nebraska and hauled meat out to the west coast. On their way back, they would pick up fresh fruit and vegetables from California and deliver them to St. Joseph, Missouri.

Back when I was little and Dad was the only one trucking.
I think I'm the same size as that steering wheel!

One of the advantages of having parents who delivered food across the country is knowing when fruits are in season. During different months, they would pick up boxed produce at different places, driving the same routes all over California at the peak season of crops.  When she was home, Mom always knew what fruits to buy at the grocery store when they were their best, too. She shared a bit of this knowledge with me.
 
In June and July, drupes come in season, also known as "stone fruits." Drupes have an outer flesh which surrounds a pit that contains the seed. The hard shell gives them the name "stone fruit."

Cherries, peaches, plums, nectarines, and apricots are all drupes and are in season during June and July. They are usually less expensive during these months, too, making it a good time to preserve them for later. I have had great luck canning peach jam and peach pie filling, as well as slicing and freezing peaches. A few years ago, I found sweet cherries at $0.99/lb. and we froze about 20 lbs.!

How to choose the best cherries: 
Look for the darkest cherries for their variety. This indicates that they will be riper and sweeter. Larger cherries are better for eating since they have more flesh in proportion to their pit. Cherries with green stems are fresher, having been picked recently. If they don't have stems, make sure to eat them within a few days; since stemless cherries do not keep well.

How to store cherries: 
Cherries can be refrigerated in the original bag for 5-7 days in the refrigerator. Do not wash until ready to eat.



How to choose the best peaches and nectarines:
Peaches and nectarines are essentially the same fruit, one being fuzzy while the other is smooth. When choosing peaches or nectarines, find fruits that will slightly yield to pressure and have rich yellow background color. If there is green near the stem, it is not ripe. The heavier the fruit, the more juicy it will be.

How to store peaches and nectarines:
Refrigerate only after ripe because the cold will halt the ripening process. Peaches and nectarines will ripen if stored at room temperature for 2-3 days. To hurry ripening process, peaches may be placed in a paper bag with an apple.

 
How to choose the best plums:
Choose fruits that have shiny skins and no bruises. Heavier plums will have more juice. Ripe fruits will also have a strong fragrance and will give slightly when squeezed gently

How to store plums:
Store ripe plums in an open bag for up to five days in the refrigerator. The cold will stop the fruit from ripening further. Unripened fruits will ripen at room temperature after several days. Plums can be ripened faster by placing in a paper bag.

In addition to eating fresh stone fruits, they are also perfect for canning, freezing, or in a delicious recipe. Here are a few smoothie and shake recipes from the blog. Most call for frozen fruit, but you can use fresh fruit, too.

Chocolate Cherry Protein Shake
Peach Cinnamon Smoothie
Peach Raspberry Smoothie

Which fruits are your favorite in the summer?
How do you like to eat "stone fruits"? Do you have any yummy recipes to share?

Best Hot Dogs for Grilling: How to Spiral Cut Wieners (PICTURES)

Although 90% of the time we eat a vegetarian diet, on holidays we feast on traditional meat-centered meals.

In the fall, we eat turkey and Eldon's Steak and Dressing.  For Christmas, we usually eat chili that my family makes with hamburger. Once in a while, I will crave chicken strips or we will go out for a ribeye steak. And for Memorial Day, Independence Day, and Labor Day, we grill meat like most Americans.

Usually when we fire up the grill, we decide to make either steaks or beef short ribs. Then, since it is such a rare event (excuse the pun) for us to cook out, we decide to add some hamburgers and beef hot dogs. We might as well while we have the grill hot, right?

The next thing we know, my husband and I are sick from eating so much.

For the Independence Day holiday, we seem to get through without overeating. Part of the reason is because my husband's birthday falls on the fifth of July. Instead of trying to feast for one meal, we spread the festivities out over three or four days. We don't eat as much at each sitting since we know we need to save room for feasting the next day.

On the fourth of July this year, we decided to have beef hot dogs for lunch. Until last year, we always cooked wieners like everyone else, just opening the package and dropping them on the fiery grill.

Then, I read about how to spiral cut a wiener.  Since it makes the best hot dog for grilling, we always take the extra few minutes to prep and spiral each one. The cut makes the entire wiener crispy, instead of just on the outside. They fit the bun better since they are stretched out. And, since we like to top our dogs with *ketchup, yellow mustard, and sweet pickle relish, the spiraled design keeps all those goodies from sliding off.

The directions are after my photos!

HOW TO SPIRAL CUT WIENERS

1. Using a thin metal or wooden skewer, insert the skewer lengthwise through the hot dog. It's okay if the end pokes through a little off center. If you happen to poke through the side, just pull the skewer out a little, realign it, and push it through again so it comes out the end.

2. While rolling the skewer and wiener with one hand, use a sharp knife to cut half-way through the hot dog, stopping the blade on the skewer. Continue rolling the hot dog until spiraled all the way to the end.

3. Grill and enjoy!


Do you allow yourself to feast on holidays?

What is your favorite summer food to grill? 



*My husband, ever the St. Louis Cardinals fan, refuses to eat ketchup on his hot dog, insisting on mustard and relish only. He refers to everyone who puts ketchup on a hot dog as a "Chicago fan."

Thank you for your comments! I love to read them!

QUICK TIP: Convenient Dry Beans

As a person who eats vegan most of the time, I use beans in recipes several times a week. 

Until recently, I always used canned beans.

I knew dry beans were cheaper, but cooking beans was way too complicated for me; soaking and boiling them took more time and patience than I have. 

The turning point for me was when I happened to look at a can of beans and read "high fructose corn syrup" in the ingredients.  Really?  Why do they need to add corn syrup to beans?

Determined to figure out an easy way to make them myself, I discovered how simple it is to prepare them in the crock pot. 

I make a big batch at a time, then put them in sandwich bags.  I lay them flat in the freezer.  Whenever I need beans for a recipe, I take a bag out and thaw it on the counter or I run hot water over the bag, empty the beans into a microwave safe bowl, and microwave them for a minute.

Do you use canned beans or dry beans?

4 Tips to Making Your Own Protein Shakes and Smoothies

You have probably read why you should make your own meal replacements and smoothies and how they help you lose weight.  They are convenient, full of nutrition, and an easy way to count calories.  Making your own helps you avoid added fats, sugars, and chemical additives. 

Using your own blender instead of buying them prepackaged can save you money and cut down on waste.

Here are some tips to help you get started.

1.  Make your smoothies and shakes the night before or early in the morning and store them in glass mason jars or plastic freezer jars.  By preparing them the night ahead, you save yourself time and you are more likely to drink them instead of grabbing fast food or other junk.
The screw top lids keep them from leaking if the jar gets tipped.

2.  Use an insulated lunchbag and a freezer pack to keep your smoothies and shakes cold when you are going to be away from home.  The soft bag also protects the glass jar and keeps your smoothie or shake cold. 
 


3.  Add 1-2 cups of loosely packed fresh spinach to your shake or smoothie.  Very low in calories, spinach provides niacin and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper and manganese.
The taste of the spinach is so mild, you will probably not even be able to tell it is there.



4.  For extra fiber, mix a tablespoon of ground flaxseed into your shake or smoothie.  Flaxseed is high in fiber, omega-3 fatty acids and phytochemicals called lignans.  It may reduce total blood cholesterol and reduce your chances of developing heart disease.


Do you have any tips to share about shakes or smoothies? 

Check out the Mixed Berry Protein Shake I posted earlier today! 

What you will find here this week:

• Monday-Oatmeal Cookie Protein Shake. 
• Tuesday-Coconut Pineapple Smoothie
• What Matthew Ate Wednesday-See what my vegetarian four year-old is eating.  Also, I will post a recipe for Chocolate Cherry Protein Shake.
• Thursday-Peanut Butter Cup Protein Shake
• Friday-Peach Raspberry Smoothie.

Hacking a Young Coconut

As I have mentioned before, I live in a small city in Central Nebraska with a population of about 5,500.  We have two grocery stores.  If you want anything foreign or exotic, the closest you can get are Mexican-American foods, Chinese-American foods, and three Swedish items: lingonberry jam, pickled herring, and Bondost cheese.

When I spotted the young coconuts in the produce section of one of the stores, I stopped in my tracks.  I heard of them a few years ago when I first learned about the raw food diet, but I had never seen one.  I put one in my cart immediately.  I wanted to try it and by doing so, I hoped the store would carry more exotic foods.   

I let it sit in my fridge for almost a week and before I ventured to cut into it.  I had no idea what I was doing.

I found a site online that told me how to open it.  I went through the pictures a few times on my computer before getting started.  I chose a knife like the one on the website.

After a little struggle, I managed to cut the top off.  That's all.  But, I kept trying.

I hacked on it for a while longer.  Where was this amazing coconut water I had heard about??

Maybe my knife wasn't sharp enough.  I got out my Ulu knife to see if it would work.

More hacking.  NO COCONUT WATER! Was it really in there?

I went looking for a hammer in the garage, but I couldn't find one. 

I eyeballed the hacksaw and almost grabbed it.  Instead, I pulled the serrated bread knife

off of the kitchen wall.

BACK-AND-FORTH-BACK-AND-FORTH...

BACK-AND-FORTH-BACK-AND-FORTH...

I finally cut through it!  I almost spilled some of that precious coconut water!

Next, I had to take the top off.  I went back to the original knife.

This part was really easy.

I pried the top off and looked inside.  There was all that water I was waiting for!

And just like that, it was gone.  DELICIOUS!  The water tasted like toasted coconut,

not the flaked, sugary kind I buy at the grocery store.

Then, I tried the coconut "meat" I scraped out from the inside with a spoon.

Tasty!  It kind of had a chewy, jelly-like texture.  It was very moist and yummy!

I'm glad I bought the young coconut and kept struggling until I opened it!

If I see them at the store again, I will definitely pick another one up!  Hopefully, opening it will be easier the second try.

Have you ever tried a raw coconut?  Was it easy for you to open?  Do you have any tricks to opening it?  Do you have raw coconut recipes?

10 Easy Ways to Eat Healthier

Okay, so maybe the living room isn't this messy!
(Bill Longshaw @freedigitalphotos.net)

My four year-old loves scattering his toys all over the living room.  By suppertime at our house, the floor is covered with books, Legos, Lincoln Logs, and various small toys.  When my husband and I ask him to pick up all his toys before bedtime, he freaks out, crying and whining, telling us he can't do it. The mess seems too impossible to clean up himself.

So I have started a different method.  When he wants something during the day, like to play his V-Smile or to go to grandma's house, I ask him to pick up ten toys first.  He starts counting the toys as he puts them up and keeps going after ten, sometimes putting away 40 toys!  "All" is too difficult for him, but a small, set number inspires him to keep going. 

Eating healthier can work the same way.  If you try to make too many changes at once, you can get overwhelmed and you are more likely to give up.  Instead you can make little adjustments to your diet which just may motivate you to make more little changes. 

Here are a few to get you started.

1.  Switch soda or other flavored drinks to 100% juice or tea. 
Kool-Aid, soda, and other artificially flavored beverages are full of chemicals, dyes, and preservatives and may increase your risk of type II diabetes and obesity.  Drinking 100% juice in moderation and iced tea adds vitamins and antioxidants to your diet.

2.  Switch from canned to frozen or fresh fruits and veggies. 
Canned vegetables have less nutrients in them than frozen or fresh.   If you do use canned fruit, make sure it is packed in juice, not syrup.  Choose unsweetened natural applesauce over flavored applesauce with sugar.

3.  Switch from white to brown (rice, grains).
Choosing whole grains like brown rice and whole wheat adds fiber to your diet.  It may also decrease your risk for many diseases like heart disease and type II diabetes.

4.  Switch from white or red potatoes to sweet potatoes.
Sweet potatoes are similar in nutritional value as white potatoes, but they have more antioxidants and may help with conditions such as rheumatoid arthritis.

5.  Switch from fast food to fast food at home.
Eating fast food even two times a week can increase your chances of developing insulin resistance (diabetes).  Keep a few bagged meals in your freezer for those times you don't feel like cooking or don't have time.  Many freezer meals are lower in fats and calories than take out and they are less expensive.

6.  Switch from processed foods to whole foods.

Processed foods are filled with preservatives and other chemicals.  Exchanging these types of foods for foods in their natural state has been associated with a lower risk of developing cancer, cardiovascular disease, and again, type II diabetes.

7.  Switch from candy to dried fruits. 
No matter what your diet, you will probably start craving sweets at some point.  Most dried fruits are high in vitamins, antioxidants, and fiber.  Avoid dried fruits that have added sugar.

8.  Switch from wannabe foods to real foods (fruit flavored to fruit, etc.).

Food companies use chemical components to make your food taste like the real stuff.  Further, they don't even have to tell you when they do it.  Artificial food additives can cause hyperactivity and other problems in children. 

9.  Switch from meat every meal to meatless several times a week.  If you are not ready to give up meat entirely, simply eating less meat can have a positive effect on your health.  You can get the protein you need from eating beans, nuts, soy products, and eggs. 

10.   Switch from factory fed to naturally fed meats.  Fish and cows are not meant to eat so much grain.  Grain changes their digestive tract, causing unhealthy fats in their tissues and may lower your chances of exposure to E. coli.

Don't try to make all of these changes at once.  Make just one or two switches for a month, then add another healthier choice into your diet every month or so.  If you gradually trade out unhealthy foods, you are more likely to keep these changes in your life.

You don't need to get overwhelmed like my son.  The most important part is to begin!

What change are you going to make?  Have you already started?  Which one is the easiest or the hardest for you and your family?

TIP: How to Help Bread Rise: Create Your Own Proofer

I worked at Subway when I was in high school and college.  High schoolers and college students are rarely experts on baking bread, however, we each could bake bread perfectly.  The dough was frozen when it arrived at the store, so we didn't need to knead it.  We also had an expensive specialized oven for baking the loaves and an ingenious appliance called a "proofer."

stock.xchng

The glass cabinet below the oven in most Subway stores is the proofer. 

It differs from an oven in two ways:

1.  The proofer contains moist air heated by a water pan at the bottom and circulated by a fan throughout the cabinet.

2.  The proofer is not hot like an oven; the moist air is slightly warm.

It is this same warm, moist air which helps the bread rise.

You can buy a bread proofer for $150-$800 or you can create your own out of your microwave.

Directions:

1.  Place 2 c. of water in a microwave safe measuring cup or coffee cup in your microwave.

2.  Heat for 4 min. on high.

3.  Place prepared bread dough in microwave and close door.  Keep water cup in microwave if you have room.

4.  Allow to rise for 30 minutes.  DO NOT turn microwave on when bread is in it.

5.  Bake bread in oven as directed.

How did your bread turn out?  Did you know about a proofer before?

JOURNAL: Healthy Eating in a Hurry

I have a four year-old son and a 10 week-old son.  Although I am able to stay home with them both, I still find I have very little time!  My eldest needs more attention and nurturing as he adjusts to not being an only child.  My newborn needs breastfed, diapers changed, put to sleep, cuddled and played with, etc.  I do my best to keep the laundry and dishes done, the house relatively clean, and my family well-fed.  There seems to be little time to do anything else.

When my husband is home in the evenings, I make my family a fairly healthy supper. However, I don't prepare meals for myself during the day.  First of all, it would likely take me hours to make a dish from scratch with all the interruptions from my sons. Also, my routine is based around their routines, so I don't eat at a set time in the morning or afternoon.

Although I ate fast food most days when I was pregnant this year (Did I mention that I put on 65 lbs.?), healthy eating is important to me.   

Eating the same things for breakfast and lunch keeps me from having to think about what to eat and from having to plan ahead.  Shopping is much easier also, since I always stock up on the same things: fresh or frozen fruits, almond milk, and Green Giant Healthy Colors Steamers. 

My favorite variety of Healthy Colors, Valley Blend.

I start my day with a glass of almond milk.  I usually don't eat breakfast, so this gives me some easy-to-digest calories for producing breastmilk. 

In the mid-afternoon, I eat two servings of fruit.  For the past two months, I have relished the nectarines that are in season at the grocery store, but I also sometimes have a banana or a pound of fresh strawberries.  Today, I ate frozen blackberries that I thawed in my fridge for most of the morning.  

Next, I eat a bag of Green Giant Healthy Colors Steamers.  There are four varieties, but my favorite is Valley Blend with carrots, cauliflower, and broccoli (yes, it's fancy California blend!).  Each variety is lightly sauced.  I know it would be better if I cleaned raw vegetables and steamed them, but time is the issue here.  I can carry my baby in one arm and take a bag of Green Giant Steamers out of the freezer and throw it in the microwave with the other hand.

In the late afternoon, I have an almond milk soy protein shake, full of calcium.  You can find one of my recipes here.

When my husband gets home, I make a quick dinner for my husband, my son, and myself.   Most nights I have a frozen fruit bar and a Skinny Cow ice cream sandwich.

I'm still trying to lose weight, however, I know I need to eat well for my baby, too.  I lost 30 lbs. with the birth of the baby and have taken 15 lbs. off eating this way since we came home from the hospital.  I'm glad I have found a way to eat convenient food that is good for me, too!

How do you eat well when you don't have time to prepare food?

TIPS: Winter Skin Care Part 1

[flicker.com]

Winter is my second favorite season (autumn takes the number one spot).  There is something so pure and serene about the morning after a hefty snow; everything is dusted with white, causing the entire landscape to look clean.  I love the white flakes piled on the ground, my house, and, of course, the evergreen trees; I hate having itchy, dry skin.

Even if you have great skin the rest of the year, winter still can be brutal.  The drop in humidity and temperature dry out the air.  Most homes and businesses have forced-air heating, which makes the air even more dry and causing skin to dehydrate further.  As we age, the natural oil layer on our skin is depleted, while frequent hand washing and showering removes this layer. [discovery health]

I follow a special regimen to keep my skin moist in the winter.

Keeping my body soft and smooth.

1.  I don't use hot water when I shower.  The hot water can dry skin out even worse!  I can't handle cold or lukewarm showers, but I make sure they are cooler that what I prefer.

2.  I only use body wash if my body is really dirty.  I don't work outside or anywhere where I get dirt on my skin, so I rarely need to soap my entire body.  There are parts, of course, I wash every day. 

3.  At least every other day, when I shower I use Elle's Lemon Vitamin E Sugar Scrub.  It's very inexpensive, easy to make, and it lightly removes the dry skin.  The vitamin E oil provides a protective moisturizing layer over my skin.  The sugar keeps the skin moist (as opposed to salt-based scrubs) and dissolves in the shower. 

4.  Everyday when I shave my legs (yes, I'm one of those women), I use conditioner instead of any soap or body wash.  It is more moisturizing than most body wash (with the exception of Olay Pro Age Body Wash) and cheaper!


5.  I use Olay Quench Body Lotion every day.  This is the best inexpensive lotion that I have found.  I'm an Olay girl, though I really love the Lancome treats I buy myself once in a great while!


For my hands and feet.

I am a chronic handwasher (I have a three year-old and live with my husband, our 19 year-old male roommate, and two dogs!).  I also cook quite a bit from scratch (see RECIPES), therefore, my hands get REALLY dry, so dry they crack and threaten to bleed.  To keep my hands from drying out, I put Look Ma, New Hands! hand cream on them and wear moisturizing gloves at least twice a week.  Yes, it was awkward for me at first, but they keep the cream on my hands, giving it plenty of time to absorb.  I use the same cream for my feet and cover them socks several times a week, too.

Healthy winter skin and diet.

Foods that are high in omega-3 fatty acids include fatty fish like salmon, herring, mackerel, anchovies, and sardines, as well as flaxseed oil, some types of eggs, and grass-fed beef. Evening primrose oil and borage seed oil, which are high in omega-6s, help hydrate the skin and prevent water from evaporating, says Leslie Baumann, director of the University of Miami Cosmetic Medicine and Research Institute. "If you don't like fish or are pregnant and can't eat it, omega-3 supplements are a good option."  [everydayhealth.com]

I increase healthy fats like olive oil, seeds, nuts, and avocados in my diet.  

And most importantly, WATER!

While most treatments call for keeping moisture in the skin, hydrating my whole body is a must for healthy winter skin.  Increasing consumption of water also helps combat the dehydrating effect of warming winter drinks like coffees and alcohol.

What do you do to protect your skin in the winter?

TIP: Time Saver--Use Your Cabinet Doors!

One of my cabinet doors

There are some recipes that I use all of the time: bread, granola, pizza crust. 

To save time, I have taped the recipe cards up on the inside of my cabinets above my food preparation area.

I don't have to search through my recipe file or cookbook to find my favorite recipes!

If you are really creative (and have good penmanship), you can use a black permanent marker to write recipes on the outside of your cabinet doors.

What recipes do you use all the time? 

TIP: Apple Fries

What kid doesn't like french fries?  My son used to scream "FRIES! FRIES! FRIES!" whenever we would hit a drive thru.  We called it the "F" word since he would start yelling it if he heard either of us say "fries."  He even would shout "FRIES!" when we went to the bank drive up window!

My apple "fries"

Very rarely does our three year-old eat fries anymore.  In fact, as I'm typing this, I can't remember the last time I fed him any!

Our son's diet consists of home-canned applesauce, bananas, raisins, steamed broccoli (loves this stuff!), home grown green beans, occasionally peas, homemade bread, and potatoes.  He won't really eat anything else.

Last week after posting a link to tips about how to encourage kids to try new foods, I was inspired.  I let Matthew help me make "apple fries." He helped by throwing the cores away while I cut the apple into fry-size sticks.  I grabbed a "special" bowl for him and he devoured them!

He usually tells me he doesn't like apples, only applesauce.

Matthew enjoying apple "fries"!

I did the same thing with zucchini a month ago.  I cut the zucchini into sticks, put a little oil on them, and lightly baked them in the oven.  I let him eat them with regular ketchup, however, I was so proud of myself for getting him to eat zucchini!

When I was little, I remember my mom making me "octopuses" by microwaving hot dogs after cutting one half into what looked like tentacles.  I'd never feed my son processed meat, but she had a great concept: making food fun.

What ways do you make food fun for your children? 

TIP: Flaxseed as an egg replacement

During the past few weeks, it seems like nearly every Health News Digest is filled with stories about recalls of eggs.  Today, I came across 8 Reasons You Should Stay the Hell Away from Eggs.  

Here is a summary of Martha Rosenberg's article.

1) Yuck factor
2) Ovarian cancer
3) Steeped in Noxious Gases
4) Diabetes
5) Hideous Cruelty: Carcasses and Moribund Hens
6) Unhygienic 'Depopulation'
7) Unethical Hatcheries
8) Blight on Workers, Neighbors and the Environment

Many of these reasons are addressed in the film, Food, Inc., a film that was very eye opening to me.  



I have been cooking vegetarian recipes for about 15 years now, but nearly all of them have either eggs, dairy, or both. I want to learn how to cook vegan dishes for my family, but the egg issue was a problem for me. 

Eggs work as a binder in recipes, holding the mixture together.  Without the binder, the recipe falls apart.  I was excited to learn about using flaxseed as a replacement for eggs this week.

Web MD lists the following healthy components of flaxseed:

• Omega-3 essential fatty acids, "good" fats that have been shown to have heart-healthy effects. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3s.
• Lignans, which have both plant estrogen and antioxidant qualities. Flaxseed contains 75- 800 times more lignans than other plant foods
• Fiber. Flaxseed contains both the soluble and insoluble types.

Ground Golden Flaxseed and Water

How to use flaxseed as an egg replacement in baking* (Replaces 1 egg)
 
Ingredients:
1 Tb. Ground Flaxseed
3 Tb. Water

Directions:

1.  Mix together separately before adding to intended recipe.

Tips:

1.  I grind flax seed in my Vita Mix instead of buying it ground. I preserve the ground seeds in an opaque airtight container in my fridge.  Ground flaxseeds are more prone to spoilage and oxidation.


*(It may work for other cooking methods, but this is the only way I have used it so far.)

Did you try it?  What did you think?