Healthy Mediterranean Diet Recipes

Holy cow, this is an awesome slow cooker.

And I am so excited that I can finally share it with you. I hate keeping secrets, and Ive been keeping one (only because I had to sign a big, long, huge, legal document and big, long, huge, legal documents scare me).

Back in April, I got a phone call from a television producer. He was assembling a group to put together an infomercial for a new slow cooker cooking system. I was pretty hesitant and skeptical, and initially said no. Although Ive spent hours and hours watching infomercials in the middle-of-the night while up with sick kids or newborns, I always just kind of brushed them off.

But Adam told me that I should at least hear him out. Since the product was still in production, the company couldnt let one out of the building for me to test out. Instead, they flew Adam and me out (to Boston!) to check it out for ourselves. It was the first time we had left all three kids, and while I was skeptical of the upcoming sales pitch, I was kind of excited to have a date night in Boston...

We flew out, had a great meal in Quincy Market, and then headed over to Euro-Pros headquarters (they are the parent company of the Ninja and Shark products). I decided to play it cool, and not get my hopes too high.

and then I saw the machine.

I started to get really excited and immediately began opening and closing the pot and started to play around with the features. My voice got kind of squealy and I may have drooled a teensy bit (not quite sure, but its entirely possible). And thats when my darling husband squeezed my arm and whispered (hey Steph, its okay to let them pitch you) and I realized that I needed to be Business Like.

I agreed to be filmed for the Infomercial and was happy to sign on to help promote the new Ninja Cooking System. The infomercial will begin airing this week (probably in the middle of the night, but also sometimes during the day on random channels) and I can FINALLY tell you how completely and totally awesome this product is.

I personally have used every make and model of slow cooker on the market. In these past 4 years, Ive tested and prepared over 1000 slow cooker recipes, and this truly (truly!) is the best cooker Ive ever used.

Its perfect.

• The first thing you will notice is that it has a metal pot. The second thing you will notice is that the dial has a Stove Top and an Oven setting. Its NOT just a slow cooker--- its a mini oven and a hot plate also.
  This is cool because you can brown your meat, caramelize your onions and garlic, and then switch it over to slow cook all day long. Theres no need to drag out a frying pan at 6 am!! 

• Also, because of this stovetop setting, you can make a sauce reduction or gravy right in the pot after slow-cooking all day. No need to transfer the liquid to a separate pan. Way cool.

• Just like my "old favorite" pots, this cooker is fully programmable in 30-minute increments for both High and Low settings and will flip automatically to a Warm setting to keep your dinner hot and safe until you arrive home at the end of a long day.

• The oven setting goes all the way up to 425°, and because the lid traps in all the steam, you can count on really moist meats-- even if you dont have the time to slow cook all day long. I did ribs in 2 hours on the Oven (steam roast) Setting and they fell off the bone-- absolutely perfect ribs.

• Because of the lid and the trapped steam, you can bake light and moist breads, cakes, and muffins with half the fat or oil. The steam keeps your baked products super-moist, even with gluten free mixes or flours. AWESOME. (no need to do math --- just literally cut the oil or butter in half in your favorite boxed mix or homemade recipe).

•  The pot has "Triple Fusion Heat"--- because of this, both the sides of the pot and the bottom heat up while in the oven setting. This means you can make things you cant normally make in a slow cooker or even on the stovetop-- like a full spaghetti and meatball meal in just 20 minutes (raw spaghetti, water, jar of sauce, bag of frozen meatballs; all gluten-free is JUST fine, Ive tested it out a bunch of times!). The pasta absorbs the liquid from the sauce and the water and cooks without needing to be drained. Love this.

• Since the pot is metal with a non-stick surface, it really cleans well. In my old stoneware pots Id need to soak them overnight sometimes, and Ill even add a dryer sheet to release the baked lasagna or stuff like that, but this pot really does wipe out clean. Its also shatter proof, and can be safely loaded the night before in the fridge and placed right into the heating element. This is something that the other slow cooker manufacturers dont recommend.

So there you go! The only drawback I have is that its more expensive than the other slow cookers on the market. But you have an awful lot more features, and the company has an awesome money-back guarantee. I havent cooked in any other way than with this machine for the past 4 months, and can absolutely help with any and all questions. I am able to sell them on the site for $199.80, and Ninja has thrown in the travel bag, mini warmer, roasting kit, and baking kit, JUST for you!!

THIS has been updated as of 11/28/12:    The $199.80 price includes the Ninja Cooking System, a silicone trivet, oven mitts (theyre pretty cute), an Inspiration Guide, a full color cookbook, free shipping, a 5-year warranty, a roasting rack, a multi-purpose baking pan, a mini warmer, a silicone cakepop pan, and a travel tote-bag. The travel-tote is different than most because it has a velcro "seat-belt" that loops through the handle to secure it in firmly in place, and then the insulated bag.

Also, if you order through my site, I get a bit of a kick-back. I do not get paid a percentage of any other sales through the infomercial or through stores (but boy, wouldnt that be cool?)

And? I have one to giveaway today (this week). I am going to ask you to click over to the giveaway page, though, to enter to win. Id like to keep this post alive for questions and answers about the Ninja Cooking System. If youd like to enter to win one of your very own, please go to the giveaway page. Thank you.
updated 9/9/12 9pm pacific, this contest is now over. Thank you to all the entrants!

I havent seen the full infomercial yet, just bits and pieces. Im kind of worried that I come across dorky, but Ive been assured that everyone seems dorky in an infomercial. If you are flipping through the channels and see me, wave at the screen! I was a complete and total nervous wreck, but had so much fun. We filmed for two days, but I think I probably am only in it for a few minutes. The building we were in was a studio in the outskirts of Boston, and movies like Good Will Hunting (total classic) and Shallow Hal (not so much) were filmed there. There were movie posters lining the hallways, and there were dressing rooms with light-up mirrors -- so cool.

I am going to leave this post "alive" for questions and answers about this new Cooking System. Ive been using it A LOT and am happy to be of help. And? Im seriously thinking we should have Ninjember! (too much...?)


Thank you so much for all of your support and love. I feel like the luckiest person in the world, and I never would have been able to make a "job" out of goofing around with my slow cookers if it wasnt for you. I am incredibly grateful. Thank you.

Day 297.

You can! You really, really can!

Posts like this get me so excited. I love finding new ways to use the crockpot. My friend Jessica has always made homemade yogurt for her kids, and after looking up what a yogurt maker did, I had the idea that a crockpot could work. But I never found a source that would walk me through the steps.

Until Debbie. Debbie (who needs to start a blog because she is an almost-debt-free homeschooling mom to six) came to my rescue and held my hand (virtually) through yogurt-making.

Thank you, Debbie! xoxo

The Ingredients.

--8 cups (half-gallon) of whole milk--pasteurized and homogenized is fine, but do NOT use ultra-pasteurized. (Debbie recommends starting with whole milk until you get the hang of yogurt-making)

--1/2 cup store-bought natural, live/active culture plain yogurt (you need to have a starter. Once you have made your own, you can use that as a starter)

--frozen/fresh fruit for flavoring

--thick bath towel

--slow cooker (scroll down for the ones that I recommend)

The Directions.

This takes a while. Make your yogurt on a weekend day when you are home to monitor.

I used a 4 quart crockpot. This is so exciting. My fingers are shaking!

Plug in your crockpot and turn to low. Add an entire half gallon of milk. Cover and cook on low for 2 1/2 hours.


Unplug your crockpot. Leave the cover on, and let it sit for 3 hours.

When 3 hours have passed, scoop out 2 cups of the warmish milk and put it in a bowl. Whisk in 1/2 cup of store-bought live/active culture yogurt. Then dump the bowl contents back into the crockpot. Stir to combine.



Put the lid back on your crockpot. Keep it unplugged, and wrap a heavy bath towel all the way around the crock for insulation.


Go to bed, or let it sit for 8 hours.

In the morning, the yogurt will have thickened---its not as thick as store-bought yogurt, but has the consistency of low-fat plain yogurt.

Blend in batches with your favorite fruit. I did mango, strawberry, and blueberry. When you blend in the fruit, bubbles will form and might bother you. They arent a big deal, and will settle eventually.

Chill in a plastic container(s) in the refrigerator. Your fresh yogurt will last 7-10 days. Save 1/2 cup as a starter to make a new batch.


The Verdict.

Wowsers! This is awesome! I was completely astonished the next morning that the yogurt thickened. I was so excited to feel the drag on the spoon---and sort of scared the kids with my squealing.

They each ate a huge serving that morning (they added honey to their servings) and have eaten it for every meal for 2 days. Im actually kind of worried theyre over-doing it, but whatever. Theyre happy and are eating real food.

This is so much more cost-effective than the little things of yo-baby I was buying for them. I havent run the numbers, because I sort of suck at math, but its huge. Seriously huge.

Updated 10/23 8:45 pm:
 
I have gotten quite a few emails alerting me that yes, you can use lower-fat content milk with this method. To thicken the best, add one packet of unflavored gelatin to the mix after stirring in the yogurt with active cultures. Some have had good success mixing non-fat milk powder in as well.

The way I created fruit-flavored yogurt was by taking a cup or so of the plain and blending it in the stand blender (vitamix) with frozen fruit. Although this tastes great, the yogurt never thickened back up the way the plain did. I think maybe keeping the plain separate and adding fruit daily is your best bet. Or you can try the gelatin trick.

I was able to achieve a Greek-style yogurt this afternoon by lining a colander with a coffee liner and letting the liquid drip out of the leftover plain I made. The remaining yogurt was as thick as sour cream.
 
updated again: NEAT! Tricia made an allergen-free yogurt, and you can read about it here.


A HUGE honking THANK YOU to Johanna (banana?) for doing the math:

Here’s your milk/yogurt math…you have to add the cost of electricity, starter and fruity stuff:

Where I live (Seattle area):

One 6-pack of yo-baby is $6.50 (24 ounces)
One gallon of almost totally organic milk is $3.00 (128 ounces)
One gallon of yobaby would be $34.67 or 10 times what it cost you to make it, more or less.

THAT’S A BIG DEAL.

	yobaby	milk	yobaby would be
cost	$6.50	$3.00	$34.67
ounces	24	128	128
cost/oz	$0.27	$0.02	$0.27

Alternatively, the fault fats and sugars, which are responsible for the progression of weight gain and obesity.

I have to say that our fat intake has increased in recent decades, such as sugar ...

What you need to know about fat and sugar? What is the worst, both in terms of weight gain?



Fat is more heat sugar
The first thing to know is that the lipids (fats or fatty acids) provide more calories than carbohydrates.

So for every gram of sugar is consumed, gives our body 4 calories, while one gram of fat provides 9 calories
Therefore, a balanced diet, are the recommended amounts of lipids with carbohydrates (sugar) and proteins.

Therefore, the recommended nutrient intake:

Fat 30-35% of total calories,
50-55% carbohydrate (energy source)
9-12% protein.
As a guide, it is noted that the third category of nutrients are proteins, port, such as sugar, 4 calories per gram.

But our eating habits and strong derivatives violate these actions explain the progression of obesity.

The problem is now, it is mostly hidden sugars and fats result of the industrialization of our food. Back when cooked ourselves with basic food, we knew exactly measured quantity of sugars and added fats.
Beware of hidden fats
Add some fat taste and also the contrast soft or crunchy. This industry, in addition to most of its preparations and sometimes abuse.

To avoid becoming a victim of excess fat, is the first step, processed foods and industrial products that are made to limit drinking behind the excess fat.

But fat is hidden in many products of daily use without suspicion: that begins with:

meat,
Cheese (the percentage of low-fat cheeses were calculated from the dry weight, which is a source of confusion)
fish
Seafood,
Sardines in oil
Biscuits and cakes
crackers,
bread,
the pie crusts, pizza ...
You should also know that there are 3 types of fatty acids:

mono-unsaturated fatty acids,
Polyunsaturated fatty acids (including omega-3 and omega-6)
saturated fatty acids.
These are not conducive to health, and therefore of what limited (red meat, pork, dairy ...) mainly animal fats.
Beware of hidden sugars
Sugar is also included in savory dishes (sauces, ready meals, bread industry, pasta ...).

With regard to the fat, sugar is added to foods almost all processed.

For products that are, by definition, sweet known, it is often too: soda, fruit drinks, cereal, chocolate bars, sweets and biscuits industry, etc.

As with the fat, returns preparation "home" for the determination of the quantity of sugar.
You also need to curb drinking, and if you must use a sweetener and low sugar content.
In addition, the carbohydrate glycemic index (GI) than those with a high GI recommended, refined white sugar is the reference in the field.
The lower the GI, the greater the insulin is high, the increase in insulin resistance and diabetes risk.
, General Foods high GI are those based on:

refined sugars (sweets, white sugar, soda, maple syrup, corn, jam ...)
White flour (white bread, cooked pasta, white rice, muffins, cakes, rice cakes, sugary cereals and breakfast fine).
You remember that do not grow in practice, due to sugar and fat?
Fat is the priority, but we must also be careful with refined sugar (high GI) be.
You should also check and identify the products in which hid additional amounts of fat and sugar.

At least satisfy these three rules:

Limit Products to industrial production, even with the basic ingredients for cooking.
Limit animal products for the benefit of plant products.
Select foods with a low GI and limit refined sugar.

ss. Indeed, this fatty acid tends to be deposited in the arteries and clog them. In the end, the cardiovascular risk increases. How do we stabilize or reduce his cholesterol? What are the beneficial foods? Tips and quid monitoring.

Hi there,

I received this email tonight and it scared me. Im going to copy and paste it in its entirety--please take the time to read it.

thank you.
xoxo
steph
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Greetings!

I just wanted to share something with you and to make a special request.