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Meet The Jody Senna

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Meet The Jody Senna

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Do any of you remember when the NO-FAT diet was all the rage?  I sure do!  I’ve done a lot of different diets in my day, but that one was suh-weeeeet!  And I mean that literally!  Once companies took the fat out of their products, they needed a way to give their foods enough flavor so people would buy them.  And the more sugar they added, the more we bought!  Ugh.

I think our psyches are still affected by that particular diet – I still hear women bragging about how they cook their scrambled egg whites on a Teflon coated pan so they won’t have to consume any fats.  My guess is that they’ve never looked into the chemicals that are being absorbed into their foods from their non-stick cookware.

I wanted to make a list of all the different diets I’ve tried in my lifetime, but there are either too many to remember or that dang beet diet I was on in the 90s deleted some of my brain cells.  So just trust me when I say I’ve done more than my fair share of big name diets and none of them brought me the weight and emotional satisfaction I was searching for.

 

WHAT WORKED

Learning to love myself is what has really helped me.  Not the, “I choose to love myself even though I eat a terrible diet and I’m overweight”, but loving myself because I realized that my body was worth the work it would take to be healthy (and look good in a pair of jeans).

With that as my jumping-off point, it’s helped me want to learn how to make good choices with my eating and my desire to workout.  We all need to be the cartographers of the maps for our own health; no one else can do it for you. But as you do, you’ll be able to follow the signs that your body is giving you to help you stay healthy.

As for me, I do eat fat.  Good fats.  I just don’t eat them encased in grains and sugars.  It’s just not worth it for me. That doesn’t mean I’ll never eat baked goods or pizza again, it means I won’t eat them frequently. And I’m ok with that because I love the woman I see when I look in my mirror, and I believe she’s worth it.

How about you? Hating yourself and your extra pounds won’t get you very far; even if you lose them they’ll come back to haunt you.  Start by realizing that you’re amazing and created in God’s image and love yourself enough to begin treating yourself with care and respect.  I know you can do it! I’m here to help.

 

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Have you ever considered the benefits of feeding your family and yourself food that was grown without the use of petrochemical pesticides?  Or what it means to your body when you eat all the manmade chemicals that are used in our current food supply?

 

I have an organic garden; it’s not that big, but it’s a lot of work and has given me insight into what it must be like for an organic farmer trying to grow acres and acres of pesticide-free food.  It can’t be easy.  We all get frustrated when we see the price of organic food and then we allow ourselves to believe the lie that this whole organic thing is just a sham and it’s just a fru-fru trend and the markets charge more for it because they want you to think it’s special.

 

Well, it is special, that part is correct.  It’s also the way our forefathers ate every day of their lives.  No GMOs, no chemical pesticides, no fracking.  All of those are toxic to our bodies and we’re paying a high price in medical care for the sicknesses and diseases that come with putting these foods into ourselves.

 

Catherine Slezinger, aka The Organic Momma, has put together a course to help those of us who want to eat healthier, but aren’t really sure how to make that a reality in our lives.  She has spent years researching the subject after using organic, whole foods to heal her body after becoming bedridden at the young age of 19.  Her knowledge has helped hundreds if not thousands of women who are looking for ways to care for themselves and their families.

 

So I encourage you to take the course and find out how you can improve your health and find new recipes and methods of eating organic on a budget.  Here’s the link to help you get started on this journey! The Organic Momma Course

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It’s the most wonderful time of the year….. the trees are still gold, red, orange with punches of chartreuse and in a couple of weeks we’ll join together with our families to celebrate a time of giving thanks for all that God has done for us.

That’s probably why I received a question this morning about a common addition to our Thanksgiving meal: cornbread. You might not serve it next to your hot, fluffy, Parker House dinner rolls, but it’s a great ingredient to use in your dressing recipe.

Here’s today’s question: “Tried to make this simple cornbread recipe baked in a cast iron skillet. 🍳 Had to throw out so lousy. Are there different kinds of cornmeal and buttermilk. Help!!!!”

I could go into the science of what makes your cornbread rise, how the chemical reaction of the baking powder and the buttermilk create CO2 which forms bubbles in your batter, but I’ll try to stick to the basic subject at hand.

WHAT MAKES A GOOD PAN OF CORNBREAD

Good Cornmeal:

Organic Stone Ground Cornmeal: Whole-grain cornmeal contains all three parts of the corn’s kernal (the germ or heart; the fibrous hull and the starchy endosperm) which gives a fuller, richer taste and twice the nutritional value of degerminated cornmeal. Bob’s Red Mill sells a great organic stone ground cornmeal. Other than milling your own field corn at home, this would be my top choice for making delicious cornbread.
Corn flour – One of my favorite cornbread recipes calls for corn flour instead of cornmeal. It’s the same thing as corn flour except that it’s ground to a much finer, softer texture, hence giving you more of a cake-like cornbread than when you use cornmeal.

Fresh Ingredients:

Make sure that your baking powder is fresh and hasn’t gone flat. If you’re really unsure, here’s a way to test it: Spoon 1/2 teaspoon in a bowl and pour 1/4 cup of boiling water over it. It should bubble up right away.

HINTS FOR GREAT CORNBREAD

* Have your eggs at room temperature. I generally use 1 egg in my cornbread and put it in a cup of very warm water for a few minutes to bring it to room temp.

*Add the cornmeal slowly, a bit at a time.  This will keep it from clumping.

*Use a gentle hand on your batter and don’t over mix. I use my blender, but that’s because I soak my cornmeal overnight in the buttermilk for easier digestion. But even then, I keep it on low and slow and don’t mix for very long. You’re better off to have some lumps in your batter than to beat it to death; they’ll hydrate during the baking process.

*Work quickly with your batter once you add in your liquid because your leavening agents begin activating as soon as the liquid has been added and you will lose that action if it doesn’t reach a certain temperature as soon as possible.

*Pour your batter into a hot buttered skillet. If you let the butter slightly brown, it will produce a delicious crust on the bottom of your cornbread.
Cornbread is best on the day it’s baked, but if you’re baking it to use in your Thanksgiving dressing, you can bake it up to 3 days in advance, crumble it and keep it in a plastic bag.

I hope this helps you as you’re begin your Thanksgiving meal preparations! If you have any questions you’d like to ask me, leave a comment below or send me an email at: libbyandme@me.com

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