I enjoy the phrase “Life Happens” because it encompasses much without muddying things with unnecessary details. A few weeks ago I advertised a series of posts on pregnancy weight gain, nutrition, and fitness. (see:Reader Question: Overweight and Expecting – How much weight should I gain?) I told you to look for them the week after Mother’s Day.

Today I have two things to share. First, it is my sincerest wish that everyone enjoyed a very happy Mother’s Day. Mothering is a transformative role for any woman to play. I hope all mothers felt loved and appreciated by your family and community. (Mr. Second Helpings gave me the gift of a clean garage!)

Second, life happened, the pregnancy series will not begin this week. In the mean time I came across a previous post on motherhood and weight loss worth revisiting. It is short and sweet and a good fit for this week following Mother’s Day. Check it out and stay tuned for new content later this week.

From An Exception to my Rule 12/28/11 - ”As a mother my body is not wholly my own, but that is how I choose to be. … Be good to your body, for yourself and everyone who counts on you to be your best.”

Finally, here is our latest news: We had an ultrasound a few weeks ago and now know we are expecting a boy! While Mr. Second Helpings and I are discussing names for our newest edition feel free to make suggestions for his Second Helpings pseudonym. I am currently stumped on both accounts.

Images from the top down:

Saturday Breakfast we enjoyed fruit and yogurt smoothies with Whole Wheat waffles based on this recipe found on 100 Day of Real Food. I added flax seeds (whole not meal), extra cinnamon, a little nutmeg, and swapped out part of the flour for wheat bran. They were spicy, hearty, and delicious with a touch of maple syrup – a perfect start to our busy weekend.

Tulips from my Mother-in-law. So pretty and so very thoughtful.

Sun set from Mukilteo Lighthouse Park. We started our weekend with dinner on the waterfront and a sunset stroll through the park. I don’t think I could ever live more than a short drive from a large body of water.

Rhubarb Crumble: I used the crust from Low Sugar Cobbler (omit the nutmeg and cardamom) and the filling from Rhubarb and Strawberry Galette to make this dessert for our Mother’s Day lunch. It was a goooood idea!

Many home cooks are crazy about their electric slow cooker. Personally I am a bigger fan of braising in a Dutch oven. I just like the taste of food cooked slowly in the oven better than on a counter top. The meat and vegetables achieve a deeper flavor in the Dutch oven. Their tops and edges get caramelized while the meat cooks to a buttery tenderness. Rustic ingredients become a sumptuous meal when braised in a Dutch oven. The heady aroma of simmering sauce may be reason enough for some to adopt this age-old method of cooking. For me braising is a simple way to prepare a meal that feels extravagant.

It may sound fancy but braising is merely searing food before cooking it slowly in a heavy covered pot, partially or completely covered by liquid. Usually braising is done with a tougher cut of meat, hearty vegetables, and a broth. Think pot roast.

After stocking my freezer with the 1/8 of a cow we purchased from 3 Sisters Farm I was excited to think about all the braising in my future. The liquid used to braise meat plays a large role in the flavor of the finished dish. I wanted to make sure I didn’t overwhelm the natural gamey flavor of the grass fed beef but I also wanted to make something that felt really rich. This combination of orange and beef broth struck a delightful balance between sweet and savory. The carrots were nicely glazed by broth and the other vegetables softened to become part of the sauce.

This was universal hit at our dinner table and with some restraint we managed to leave enough for a couple of lunches later in the week. The short ribs were paired with a fresh green salad featuring leftover fennel fronds (feathery leaves) and a side dish of quinoa inspired by the flavors of Morocco (I’ll have to share that with you soon – it was really easy).

Orange Braised Beef Short Ribs

Throw these ingredients into a pot in the early afternoon and leave them in the oven to simmer until supper time. Serve with a light and spicy side dish made of quinoa or couscous.

Prep time: 15 minutes, Cook time: 15 minutes on stove top – 3 hours in the oven; Yield 4 servings

Ingredients

• 2/3 cup fresh squeezed orange juice (approximate yield of 2 oranges)
• 1/3 cup red wine vinegar
• 1 cup beef broth
• 2 tablespoons oil (grape seed or other neutral flavored cooking oil)
• 2 lbs beef short ribs, trim most of the fat (grass fed beef recommended)
• 1 lb carrots, peeled and quartered
• 1 large fennel bulb, cut into 1/8 wedges
• 1 large yellow onion, cut into 1/8 wedges
• 1 tablespoon chopped garlic
• salt & pepper

Method

1. Preheat oven to 325 degrees.
2. Juice the oranges into a medium bowl. Stir in vinegar and beef broth. Set aside.
3. Heat the cooking oil to two notches below the highest heat in a large dutch oven (the oil should not be smoking). Salt and pepper the meat before placing the pieces into your hot pot. Sear the short ribs on all sides until the outsides have caramelized. Remove seared ribs to a plate. Carefully pour or wipe the oil from the pot leaving only a thin coating on the bottom.
4. Return the pot to the heat and add the carrots, fennel, and onion. Cook the vegetables for about 5 minutes until they just begin to sear. Stir a few times while they cook. Remove pot from heat, stir in the chopped garlic, and nest the seared ribs into the vegetables. Pour over the orange juice mixture. – The liquid should be enough to reach halfway up the contents of the pot. If the liquid is low add a bit more beef broth to make up the difference.
5. Cover and place pot into the hot oven for 3 hours. The ribs are finished when the meat falls easily away from the bones.

Approximate nutrition information: 291 calories, 12 g fat, 21 g carbohydrates, 5 g fiber, 25 g protein, PP = 7

If you would like to make a gravy for your ribs – Move the cooked meat and vegetables to a serving dish. Pour the remaining cooking liquid into a small container and allow the fat to rise to the top (at least 5 minutes). Use a spoon to remove the fat and pour the defatted liquid into a sauce pan over medium high heat. Whisk 1 tablespoon of thickener such as cornstarch, arrowroot, or rice flour into 1/4 cup of beef broth and add the liquid to the pot. Whisk while the liquid begins to bubble. The cooking liquid should thicken into gravy within two to three minutes.

Several months ago friends of ours sent out an invitation to join them in purchasing a cow. Luckily they were only buying the meat and not a live animal. After a little discussion we decided to go in for a 1/8 portion of the butchered cow. Historically I have not eaten much beef for both cost and caloric reasons. Over the previous year I probably cooked 5 pounds of beef at home. Recently I have been thinking more and more about how we choose the food we eat and the potential ripple effects of our choices.

Reasons we decided to make a bulk purchase of beef:

• Taste and Nutrition – We would rather not eat greasy food. Compared to factory raised grain fed beef, grass fed beef is extremely lean. We prefer the more meaty and slightly gamey flavor of grass fed beef. Studies have shown grass fed beef to be higher in nutrients, minerals, and “good” fats.
• Supporting local small business – The cow came from a family farm not far from our home so the money supported our local economy. We were able to visit the farm, meet the family, and see the other cows they are raising.
• Environmental – grass fed cows and small farming operations have a far lower impact on the environment than large commercial operations. Buying local means less travel to get from farm to table and a further reduced impact to the environment.
• Storage Space – We are fortunate to have a second freezer to accomodate large quantities of frozen foods.

The purchase also turned out to be very timely. Shortly after we brought the beef home, a pregnancy checkup revealed an iron deficiency in my blood. Guess what happens to be a good source of iron – yep, beef!

The Little Helping and I had a great time meeting our meat. From our house it is a short drive to the Mukilteo Ferry dock and even though it was early March we were treated to a stunning spring day. The smooth boat ride through Puget Sound was just long enough to share a little snack before arriving at the south end of Whidbey Island. Our 40 minute drive to 3 Sisters Family Farm was picture perfect. The meandering highway lead us between quaint pastures framed by luscious fir and cedar trees. Above, bald eagles brushed the freshly washed marine blue sky. This was nothing like my usual grocery run.

I wasn’t sure what we would find when we arrived at the farm. I certainly wasn’t expecting to see a massive pig pen perched over the water with a panoramic mountain view – but that’s what we found. From every angle the farm matched the day in its picture perfection. The Little Helping and I were greeted by the friendly resident felines and enjoyed their curious company and a picnic while waiting for our friends to arrive. One of the 3 Sisters and her mother were ready to load us up as soon as we gave them the signal. The errand could have been completed in minutes but we opted for a more leisurely timeline.

The kids peeked at the sheep in the barn, and sought out a very noisy but well camouflaged turkey. We spent a good bit of time watching the pigs vie for the best spot at the water spigot and root around in the resulting mud. I couldn’t get enough of their cute little tails. The Little Helping and I also went around to the back of the barns to get a good look at the cows. He observed right away that “meat cows are not very loud.” We hadn’t spent much time discussing the reason for our visit to the farm so I was pleased that he made the connection so quickly.

This being my first time purchasing an eighth of a cow I wasn’t sure how much meat we were picking up. Our share turned out to be about 78 pounds and averaged $4.20 per pound of meat. I was happy to find the meat was beautifully butchered and vacuum packed in small portions. The family clearly takes a great deal of pride in their product. My medium-sized cooler was filled to capacity with ribs, top sirloin, London broil, ground beef, roasts, and soup bones. After loading the meat we reluctantly packed ourselves back into our respective vehicles and headed back toward the ferry dock. My anticipation of the stunning drive back to the boat made leaving the idyllic landscape of the farm only slightly easier.

It will probably take us close to two years to use all of the meat we now have stashed in our freezer. In the two months since our purchase we have made use of a few pounds of ground beef (see: Beefy Mushroom Stroganoff). I also rolled up my sleeves and got creative with some short ribs – stay tuned for that recipe it was fantastic! The meat is as delicious as the farm was charming. We were very lucky to have the resources to make this purchase.

For more information about 3 Sisters Beef in Oak Harbor, WA visit their website: www.3sistersbeef.com

Here are a few articles discussing the nutritional content and possible health benefits of grass fed and grass finished beef:

Have you purchased food for your family directly from a farm? Share your experience and give the farm a shout-out in the comments.

Pick an apple to keep the doctor away or simply because it makes you feel good.

I was glancing at my calendar of “national _____ day(s)” and learned today, May 6th, is No Diet Day.  I was intrigued. After a brief search of the web I discovered No Diet Day is an international movement whose intent is celebrating bodies of all shapes and sizes. According to Wikipedia the first No Diet Day was celebrated in the UK in 1992 but has since spread around the globe. The creators intent is for people to get off the roller coaster of losing and regaining weight and embrace their body as it is.

I personally need to take this message to heart. I have shed a tremendous amount of weight and am grateful to live in a much healthier body. The part I am still working on is seeing myself through unconditionally loving eyes. Negative body image is issue for many people, both men and women. Setting aside a day to remind ourselves to value the only body we get to live in is a admirable mission.

Create a diet worth celebrating daily

But – I have a bit of a problem with the language. To me “diet” is a noun and simply encompasses the variety of foods a person eats. “Dieting,” on the other hand, is a verb more often used to describe a person not eating or eating with significant restrictions to achieve rapid weight loss. I suggest we all strive to be mindful of our diet, make food choices that will nourish our bodies, and tune into what feeling good really feels like. Make today no “dieting” day then work on building a “diet” you can celebrate everyday.

Love your body from the inside out

A tremendous part of my weight loss process has been understanding how food makes me feel. As I continue on my journey I am learning to embrace the truth that, feeling good on the inside makes loving the outside a whole lot easier.

We are on the verge of an absolutely stunning weekend. I am itching to soak up as much warm sunshine as possible before the weather remembers it is only the beginning of May and the clouds make their way back over our corner of the globe. At this very moment Pacific Northwesterns are busy raising their hem lines and ditching their shirtsleeves. Everyone is rummaging around looking for misplaced sunglasses and the dregs of last years sunscreen. We all love nothing more than spending a warm weekend on our decks, patios, and sidewalks. The run on iced coffee is in full swing and the 5 p.m. grocery rush is going to be wall-to-wall cool eats and grilling meats.

I have been saving this guacamole for a weekend just like this one. It was inspired by a late night appetizer I shared with a friend last summer. Our chips and guac were paired with cilantro margaritas, another totally enjoyable out of the box treat. I’m not sure what exactly was in the guacamole we ate at the restaurant but this one is a fantastic make-at-home substitute.

I love avocados! A couple of velvety smooth slices on a sandwich make a better condiment than pretty much anything found in a jar. My struggle with avocados is their fat and calorie load. Sure they are “good fats” but they are still very nutrient dense. To enjoy more avocado with less fat, I look for ways to stretch the volume while maintaining the luxurious texture and subtle nearly nutty flavor. That is why I fell in love-at-first-bite with this guacamole. The recipe below makes enough for a whole party and the servings are generous. The additions of apple, tomatillo, and jalapeño provide fabulous texture and an unexpected but wholly enjoyable flavor.

Now I am going to pop up my shade umbrella and watch the condensation beads roll down the glass of an iced beverage and you can get busy preparing for a weekend of sun and snacks. TGIF!

Tomatillo-Apple Guacamole

Make this the night before so the flavors can mingle and improve.  The lime juice will keep it looking fresh and vibrant until you are ready to serve. When picking tomatillos look in the produce section for the fruits that look like green tomatoes with papery leaves wrapped around them. They are a little sticky under the leaves. Ripe tomatillos will be slightly soft but not squishy.

Prep Time: 15 minutes, Cook time: n/a; Yield: 16 – 18 1/4 cup servings

Ingredients

• 3 medium avocados, soft but not squishy
• 2 medium tomatillos, diced into 1/4 inch cubes
• 1 medium granny smith apple with peel, diced into 1/4 inch cubes
• 1 3-4 inch jalapeño, seeds and membrane removed, minced into pieces 1/8 inches or smaller
• juice of 1 medium lime
• 3/4 – 1 tsp coarse salt (or more to taste)
• optional ingredients – diced green onion, cilantro sliced into ribbons

Method

Halve avocados, remove pit, scoop into a medium mixing bowl. Add diced tomatillo, apple, jalapeño, lime juice and salt (add optional onion if using). Mash everything together with a fork until the avocado is fairly smooth. Taste and add an additional pinch of salt if needed – it should taste bright not flat. Chill until ready to serve. Add optional cilantro immediately before serving.

 Approximate Nutrition Information per 1/4 cup: 54 cal. 4.5 g. fat, 4.5 g. carbs, 2.3 g. fib, .6 g. pro, PP = 2

But then I felt the pangs of guilt that would follow my instant lunch. I have been very focused on cooking and eating at home. It would be such a shame to give up my resolve with the end of the month just a few days away. I looked into my cart full of ingredients to make delicious food in my own kitchen and started to plan. While I was planning I continued wrestling the little nagging voice and a few extra things did slip into my basket - popsicles anyone? For the most part I made it out of the store with my dignity in tact, then ate a banana before pulling out of the parking lot.

This salad is the product of my planning. I knew I had some cooked brown rice, a can of black beans, and assorted other bits at home. My cart held a container of grape tomatoes, some limes, and a few avocados (they are a great buy right now). I set The Little Helping up with reheated pasta and fruit while I prepared my own lunch. It was so much better than what I would have picked up pre-made at the grocery store. I knew every ingredient that went into my salad and the fresh zesty flavors really hit the spot when I finally sat down to enjoy the fruits (and vegetables) of my planning.

Black Bean & Rice Salad

Did you know that May has been designated National Salad Month? This hearty salad would be a great way to kick off your 31 days of celebrating. The combination of acid and heat in the dressing balances the creamy starchy textures of the avocado, beans, and rice. If possible make it a day or two in advance of a summer event to give the flavors a chance to get really friendly with each other. Serve it as a side dish or over a big pile of leafy greens. (Greens pictured are chard, baby arugula, and fennel fronds).

Prep time: 15 minutes; Cook time: n/a; Yield 8 servings approximately 1 cup each

Ingredients

• 1 1/2 cups brown rice, cooked and cooled
• 1 (15 oz) can black beans, rinsed
• 1 small to medium avocado, peeled and diced (approximately 1 1/4 cups)
• 1 cup (3 – 4 oz) grape tomatoes, halved
• 1 1/2 cups English cucumber, diced

Dressing:

• 1/3 cup of freshly squeezed lime juice (approximately 1 large lime)
• 1 tablespoon grape seed oil (or other neutral flavored oil)
• 1/4 teaspoon ground cumin
• 1/8 teaspoon chili powder
• 1/8 teaspoon coarse Kosher salt
• 1/8 teaspoon smoked paprika (not hot)

Method

1. Combine the salad ingredients in a medium bowl.
2. Whisk together the dressing in a small bowl and pour over the salad, mix gently to combine all the ingredients.
3. If possible cover the salad and refrigerate for several hours – up to over night. Serve cold as is or over a bed of mixed leafy greens.

Approximate nutrition per serving: 145 calories, 6 g fat, 20 g carbohydrates, 5 g fiber, 4 g protein, PP = 4

On Friday our family packed a picnic and visited the Skagit Valley Tulip Festival. I thought you might enjoy a few of the shots we captured in the fields. It is always a treat to be able to see row upon row of vibrant tulips up close. We even told The Little Helping we were going to the rainbow flower farm. The festival draws visitors from around the globe but the crowd was light during our time among the tulips. The Little Helping had a ball running around in the open areas and poking his nose into various blossoms.

Most of the time the bare dirt surrounding the tulip rows is generally one ginormous slippery mud puddle. We were grateful to be able to visit at the end of a dry week and walk easily on firm ground. Thanks to a demo by Mr. Second Helpings, The Little Helping’s chief entertainment was hurling chunks of hard packed silt to the ground and squealing with glee at the resulting explosion. – If it weren’t for our carpets I might consider removing all of his toys and replacing them with dirt chunks and other assorted natural debris.

There are two major tulip fields in the area. For no particular reason we visited Tulip Town. There is an admission of $5 per adult and we could not bring our picnic inside the gate because they also sell food on site. Rather than find another spot to eat we poped open the back of my car and turned our lunch into a tailgate party. I kept the food super simple. On the spot I made wraps using low fat – high fiber tortillas, a wedge of Weight Watchers cheese spread, mashed avocado, a couple slices of ham, and topped with packaged broccoli slaw. We also nibbled whole wheat crackers and grapes. For a snack on the way home we had some trail mix (store bought).

At the end of our trip we were dusty, tired, and dazzled by what we had seen in the tulip fields. The drive home was one of quiet contentment made audible by The Little Helping’s occasional snores and snuffles. I hope he dreamt of dirt chunks exploding into rainbow bits.

The other day while I was doing some yard work I asked the Little Helping if he would like to put some of the branches I had pruned into our yard waste container. He looked at me with casual sincerity and said, “no thank you, I don’t have time.” Curious, I asked him what he did have time to do. He replied, “I only have time to blow bubbles and fly a kite.” When I finished up the pruning we sat together on the porch and blew bubbles until Mr. Second Helpings arrived home from work.

In the coming week I hope each and every one of you can take a day to marvel at the beauty in your region or simply pause a few moments to blow bubbles and fly a kite. Think of it as a mini vacation from whatever happens to be on your plate this week. The pause will be good for you – body, mind, and spirit.

This week I am just over halfway through pregnancy #2. Since announcing my current pregnancy I have received a lot of great questions about having a healthy pregnancy. Readers, friends, and family have all been especially curious to know how I am dealing with weight gain this time around. Truthfully it has been a bit of a struggle. I will be sharing more about this pregnancy in a series I am putting together for the week after Mother’s Day. That week I will share a reflection on my mind and body related to my weight gain (no anatomy). I am also lining up some professionals to do a little Q&A about nutrition and fitness before, during, and after pregnancy.

This isn’t my first rodeo. Four years ago we were expecting The Little Helping, at the time I was 100 pounds above where I began this pregnancy and had been losing weight for 6 months.

This year we found out we were expecting on January 2nd. On January 10th I received this note from a reader who is also expecting (it has been edited slightly for length):

“My husband and I are also on a weight loss journey together and we recently found out I am pregnant! We are thrilled, but as someone who has struggled with my weight all my life, the idea of being pregnant and gaining more weight scares me. I had always told myself I would “get skinny” before getting pregnant.” Then she asks, “How much did you gain during your pregnancy? Any other tips on maintaining a healthy weight during pregnancy or working toward the overall goal of weight loss when you can’t really lose weight until after the pregnancy.” – “A”

I really enjoy reader questions and the timing of this one couldn’t have been better. When the note arrived “the bun” was still just a little secret between Mr. Second Helpings and myself but I was spending quite a bit of time thinking about my current weight and how I was going to handle gaining the pounds necessary to have a healthy pregnancy. “A” didn’t know it but she helped me to step back and give both of us some thoughtful encouragement.

Here is an edited version of my response to “A”:

Dear “A,”

You are in very good company with many pregnant women who are above their goal weight.  I have not written much about my weight journey during pregnancy. As you know, we were Weight Watchers members throughout our weight loss. Every care provider I spoke to during my pregnancy encouraged me to continue to use the basic guidelines. They advised me to make food choices that were mostly unprocessed, drink plenty of water, find ways to keep moving, and eat for fuel not comfort or as a boredom buster.

 At that time the American College of Obstetricians & Gynecologists recommended a range of weight gain of up to 20 pounds for women with my BMI. I worked with a midwife who encouraged me to keep to my mindful food habits. I don’t want you to get too wrapped up in my numbers because they may not fit your situation. I will say that when it came time to deliver I had stayed within the recommended weight gain for my size. Toward the end of my pregnancy I had to monitor my blood sugar levels. I am sure that keeping track of those numbers, and taking extra care in balancing carbohydrates with protein, helped me make healthier choices in the final months.

My midwife frequently likened preparing for birth to training for a marathon. To stay active and limber I had a couple of prenatal yoga workouts that I did at least once a week (This one was my favorite) and Mr. Second Helpings and I kept up our routine of taking walks as often as possible. I really enjoyed swimming as I got further along. Floating feels great on tired joints, I could stretch much easier in the water. Spending time in water also helps the body shed retained water, making life on land more comfortable for the next day or so.

After my son was born I was surprised to discover how quickly my body shed pounds. I had to increase my calories more during the immediate postpartum period than any other time during pregnancy and two + years of nursing.

You are unlikely to find a care provider who will suggest dieting during pregnancy. It would be harder still to find one who wouldn’t tell you to seek out the widest range of fresh colorful whole foods possible. This is a great time to experiment with new fruits and vegetables and find new sources of protein. It doesn’t have to be all fancy organic and high end, frozen peas and carrots are one of my staples.  Just think about eating mostly ingredients.

Healthy habits are always good and will benefit you, and your entire family, for years to come.

I like this Q & A on pregnancy weight issues: 9 Common Questions About Weight Gain During Pregnancy

You may also like babyfit.com where you can track your eating to help you stay on target with your calorie and other nutrient consumption.

Best of luck and please feel free to give me a shout anytime

Yours in Health,

 Rose

Submit your nutrition & fitness questions for the upcoming pregnancy series: Use the comment section below or email OurLadyof2nds@yahoo.com. The series will run the week of May 12th – 18th.

As always this post is a reflection of my personal opinions and experience. Please consult a health professional before making any changes to your health and fitness routine.

Photo credit: Farage Photography 2009

In my experience, a little splurge now and then is a good thing. I am often asked if there are rules about what treats I can eat or when I can eat them. Happily there are no over arching rules or restrictions governing my food choices. My primary goal is to be mindful of what I eat. When the opportunity to splurge arrives, I first consider my consumption over the day or week. (Keeping a written log of your eating helps tremendously in these moments.) After a quick inventory of what I have eaten, or will eat, I may skip a dessert, accept a very small portion, or add a bit extra to my treat.

Mr. Second Helpings and I recently celebrated our wedding anniversary. Last year’s anniversary was a big deal. We celebrated our fifth year of marriage by exchanging newly resized wedding bands, the ultimate symbol of our continued commitment to spend our lives together in love and good health. (see: Happily (Still) Married)

This year the day came and went with a comfortable quietness. We spent our Sunday doing normal weekend activities. I was happy to keep our anniversary low key but didn’t want to let the day go completely uncelebrated. To highlight the special occasion I made us a pie, specifically a rhubarb and strawberry pie. It was an edible reflection of love’s sweetness overshadowing the bitter notes that come with this journey we are on. Or, it could have been, if I thought about it in a deeper sense at the time. In actuality, I chose rhubarb and strawberries because I was in the mood for some sticky sweet fruit wrapped in crusty goodness.

This particular style of pie is known as a galette. Galettes are great if you like pies but don’t like fussing with fitting the crust into a pie plate. I introduced this rustic, single crust, pie last summer, stuffed with heirloom tomatoes and Walla Walla sweet onions (I am counting the days until I can repeat that recipe!) Now, this is not a “light” recipe, it is about as big of a splurge as you will see come out of my kitchen. However, a rhubarb pie is often made with a double crust, by making this pie with one large folded over crust I have “lightened” each serving significantly.

At the end of the day we called The Little Helping into the kitchen and enjoyed our slices of Rhubarb and Strawberry Galette as a family. Between savored bites, Mr. Second Helpings and I reflected on how utterly amazing life has been and continues to be. I try to avoid saying I “deserve” a treat but there are times when it is fun to plan for a little extra splurge.

Rhubarb & Strawberry Galette

Rhubarb and strawberries are one of nature’s perfect pairs. The aroma of these two ingredients mingling together is the essence of spring. Rhubarb and strawberries are at their best when simply tossed with a bit of sugar and wrapped in a rustic pie crust.

Prep time: 45 minutes, Cook time: 35 minutes; Yields 10 servings of pie

Ingredients

Crust

• 1 cup of all purpose flour
• 1/2 cup of whole wheat flour
• 1 tablespoon turbinado or raw evaporated cane sugar
• 1 teaspoon salt
• 1 stick (1/2 cup) cold unsalted butter
• 4-6 tablespoons cold low fat milk
• egg wash: 1 egg yolk mixed with 2 teaspoons of milk
• optional: sugar to sprinkle on the edges of the crust

Filling

• 1 pound fresh rhubarb, washed, all parts of the leaves removed, chopped into 1/2 inch cubes
• 1 pound fresh strawberries, washed, stems removed, & cut into quarters
• 1 cup turbinado or raw evaporated cane sugar
• 1/4 cup instant tapioca
• 1 teaspoon lemon zest

Method

1. In a medium bowl: Blend the flours, sugar, and salt with a fork or a whisk. Cut butter into small cubes and use a pastry cutter or two butter knives to blend the butter evenly into the flour, keep cutting until the mixture becomes coarse crumbs. Work quickly so the butter stays cold. Add the cold milk a 1-2 tablespoons at a time. Stir gently until the crumbs begin to stick together and form a dough. (Alternately, the dough can be made in a food processor using the pulse function to gently first blend the butter with the flour and then milk into the crumbs)
2. When the dough is just moist enough to hold together, but not sticky, finish molding it into a ball with your hands. Flatten the dough ball into a thick round disk, cover it with plastic wrap and refrigerate the dough for about 30 minutes.
3. While the dough rests prepare the filling: In a large bowl combine 1 pound of quartered strawberries with 1 pound of chopped rhubarb. Mix in sugar, tapioca, and lemon zest.
4. Preheat oven to 375 degrees. Line a baking pan with a piece of parchment, make sure to use a pan with a raised edge.
5. When the dough has rested and chilled place the disk on a floured surface and roll it into your crust. Work from the center to the edges turning the dough a quarter turn after each pass with your rolling pin. Add more flour under the dough as needed to keep it from sticking to the work surface. To make this galette roll your crust to approximately 18 inches in diameter. The edges do not need to be smooth and even, a little wobble adds to the rustic look.
6. Transfer the rolled crust onto the parchment lined pan so that the center of the crust is over the center of the pan. Turn the prepared filling out onto the crust. Begin folding the sides of the crust up around the filling. Fold in small sections pleating and creasing the extra dough as needed to form a circular shape. If desired brush the top of the crust with the egg wash and sprinkle a small amount of sugar over the egg wash.
7. Bake in the preheated oven for 35 minutes. Galette is finished when the crust is golden and the filling is bubbly.

Approximate nutrition per serving: 258 calories, 10 g fat, 43 g carbohydrates, 3.6 g. fiber, 3.3 g protein, PP= 7

Crust alone: 150 calories, 9.5 g fat, 15 g carbohydrates, 1.7 g fiber, 2.6 g protein, PP = 4

This week is framed by two wonderful days that remind us to be mindful citizens of the planet. When I think about Earth Day and Arbor Day I am inspired to find ways to protect and celebrate the wonders of the natural world.

Monday, April 22nd is Earth Day, “an annual day on which events are held worldwide to demonstrate support for environmental protection. The April 22 date was designated as International Mother Earth Day by a consensus resolution adopted by the United Nations in 2009. Earth Day is now coordinated globally by the Earth Day Network, and is celebrated in more than 192 countries every year.” (see: Earth Day - Wikipedia)

Arbor Day is Friday, April 26th. It ”is a holiday in which individuals and groups are encouraged to plant and care for trees … The first Arbor Day was held on April 10, 1872 and an estimated one million trees were planted that day. Many countries now observe a similar holiday.” (see: Arbor Day – Wikipedia)

To help you feel inspired here is a short list of ways celebrate these special days. Many of the activities are low or no cost and can be done with no advance planning, others will require a little more time and materials. As a bonus, most of these suggestions are just as healthy of your mind and body as they are for the Earth. Put one or more of these ideas into action this week or any time you feel like giving the Earth a hug.

5 Ways to celebrate Earth Day and Arbor Day – Any day!

Spend time in nature – Go explore the great outdoors in your area. Take a walk and look for birds, bugs, or four legged critters. Visit an arboretum, plant nursery, or garden center and learn which plants are native to your region. Take a walk and try to find some of those native plants in your own neighborhood or go make a day of it and for a hike in an area known to have many native plant species along the trail. For the kids: Turn your nature walk into a scavenger hunt. Give kids a list of things to find along the way, use images for younger explorers.

Further Reading: Native Plant Information Network (U of Austin Lady Bird Johnson Wildflower Center), Washington Native Plant Society, 12 Nature Walk Crafts for Kids! (The Crafty Crow), Scavenger Hunts [for kids] (Love the Outdoors)

Plant something – Adding some living plants to a porch, patio, or garden is a wonderful way to celebrate Earth Day. Plants can enhance or alter the atmosphere where they are growing. Bright and colorful flowers can lend a cheerful energy to a garden while luscious leafy specimens might evoke a sense of calm and peace. If you choose to plant fruits or vegetables you can have the same benefits with the bonus of a healthy snack to reward your efforts.

Further Reading: Planning Your First Vegetable Garden (Better Homes and Gardens), 45 cool container gardens (Sunset Magazine)

Adopt a houseplant – Bring a little green into your home or office. Houseplants have a number of benefits for your home and health. Many plants do well indoors. Do not be put off by those that require more attention and need specific amounts of light and water. Many types of houseplants will thrive even if they are ignored most of the time. With so many varieties of indoor plants to choose from there is something for everyone.

Further reading: Plants you Can’t Kill – 7 Best Houseplants for Beginners (about.com), 21 Simple Ideas For Adorable DIY Terrariums (buzzfeed.com)

“Young People Filling Bags with Litter.” from the US National Archives

Tidy a public space – Give a neglected public space some TLC. Spend an hour, or more, and pick up liter and generally making the space more pleasing to visit or pass through. Places that may need a little sprucing up: sidewalks, bus stops, beaches, or parks. Go prepared with work gloves, sturdy shoes, and several bags or containers to sort trash from recyclables. Dispose of the collected liter in an appropriate place. Make a day of it: Participate in, or organize, a community clean-up day. If organizing an event, ask your town or city to provide containers and pick up for the trash and recycling.

Further Reading: Organize a Neighborhood Clean Up (Hands On University)

Celebrate with food – Create a meal using ingredients grown or produced in your region. This can be easier in some places than in others so I’ll let you define “your region.” Ways to find local ingredients: Ask in your supermarket if they stock items from local sources or visit a farm or farmers market. If you live near water buy directly from the fishermen or bring home your own “catch of the day.”

Bonus Activities:

• Recycle E-Waste
• Donate used items to be resold by a charity.
• Purchase used items from a thrift store or craigslist instead of purchasing new things.
• Repurpose glass and plastic containers.
• Source building and remodling materials from the Habitat from a Humanity ReStore.
• Swap incandescent bulbs for LED or fluorescent & recycle old fluorescent bulbs.

How will you celebrate Earth & Arbor Day this week and throughout the year?