Must have...

Remember our definition for food - nutritive material taken into a living organism to sustain life, to promote growth and the repair of tissues, and to give energy for the vital processes.

I think the main point about food is that you want to put things in your mouth that help your body heal itself, the way God designed it, to be able to fight viruses and bacteria and disease, and to provide your body with the nutrients that it needs to function at its best.  With that in mind, Jordan Rubin gives us 45 foods you must have in your kitchen:

15 Must Haves for Your Freezer: sockeye salmon; black cod fish fillets; organic chicken; ground bison meat; ground turkey meat; frozen organic mixed berries; frozen dark cherries; frozen organic veggies (spinach, broccoli, cauliflower); edamame (baby soybeans), whole grain tortillas; whole grain bread; whole grain waffles; flaxseeds; organic ice cream; shredded cheese (cheddar, jack, or mozzarella).

15 Must Haves for Your Fridge: pomegranate or tart cherry juice; organic yogurt with live, active cultures; mixed baby greens, arugula or mache; nut butters (peanut, almond, cashew); precut veggies; basil, rosemary, dill, thyme; lemons and limes; hummus; pesto; avocado; salsa; onions; omega 3 eggs; sprounted bread or tortillas; maple syrup.  

15 Must Haves for Your Pantry:  canned beans (garbanzo, pinto, black, red); organic tomato sauce and canned diced tomatoes; organic short-grain instant brown rice; organic chicken or veggie soup stock; old-fashioned or steel-cut oats; 70% cocoa powder; quinoa;amaranth; hempseed and pumpkin seeds; a variety of unsalted nuts; green and white tea; dried fruits; dried mushrooms; extra virgin olive oil; honey.

Decor

I just painted this little bird feeder and liked it better painted black.  It didn't seem to fit anywhere in my craft room and I was ending up with a lot of stuff on the floating shelves.  Let's just say it looked messy, not pretty.  So, I kept moving it. 

Then, when I was going through the pile of magazines I had collected and cutting out the articles and pictures I wanted to keep for inspiration, I got an idea.  Why not use it for something practical?  Perfect!  Now, it holds my paper clips...for today, at least.  Haha!

Today's Recipe - Spicy Pasta w/ Broccoli
Eating Well For Optimum Health
This recipe is quick and easy and SO yummy!

1 large bunch broccoli or large bags frozen broccoli florets
1 pound dried whole grain pasta (twists, penne, or rigatoni)
4 T extra virgin olive oil
6 cloves garlic, minced
1 tsp red pepper flakes
salt to taste
2 T capers
1 cup freshly grated Parmesan cheese

Heat a large pot of water to cook the pasta.  Cut 1/2 inch off the ends of the broccoli stalks and cut the thick stalks away from the tops.  Separate the tops into florets.  Peel away the fibrous outer layer of the broccoli stalks and cut them into bite-size chunks.

Add the pasta to boiling water.  While the pasta cooks, heat the olive oil in a small pan and add the garlic, red pepper, and salt to taste.  Cook for 1-2 minutes, stirring, then remove from heat.

When the pasta is 2 minutes short of being al dente, add the broccoli.  As soon as the broccoli is crunchy-tender, drain the broccoli-pasta mixture in a colander, return it to the pot, and add the oil mixture.

Add the capers, and season with salt to taste.  Serve with the grated Parmesan cheese, if desired.  Makes 6 servings/ 431 calories per serving.