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strengthining families

Cooking With Chef Brad

By on Aug 11 in Blog tagged , , , , , , , , | Comments Off

the familyhttp://chefbrad.comthe family the family

School starts soon and with that comes the added pressure of what to feed our children.  I had the horrible experience a few years ago of going to school to eat lunch with my children. the familyI was shocked at what was served in the cafeteria.  Poor quality food, devoid of nutrition, is it any wonder they come home starving to death.  I think that the decision of what to feed them for lunch really starts with breakfast.  We need to make sure we start them off right with a healthy high fiber breakfast and then start worrying about lunch.

Breakfast is the most important meal of the day and for children I cannot express how important a good breakfast is.  Think about it for a moment.  From the time they eat breakfast to lunch time a lot happens.  The ride to school, which can be a challenge, recess before school starts, all that playing and jumping around and then it off to the class room for learning and thrown in there is another recess and finally lunch.  By the time lunch comes they are starving and out of control.  I personally think one of the best ways we can support how hard our school teacher’s work is to send our children fueled up with a healthy high fiber breakfast.  It would sure make a difference on the first part of the day and with that we can send high fiber lunches to help them perform at their best for the rest of the day.

Let’s talk about breakfast first, no wait, first let’s talk about educating our children about breakfast.  How many times have we stated or heard someone say to children how important something is to do and never explaining why it is so important. the familyLike don’t eat that doughnut it’s not good for you or don’t drink that soda it’s not good for you, without an explanation of why it is not good to eat. I have been amazed over the years how little children respond to education.   They respond better to “Did you know that even though that doughnut taste great that it is filled with white flour and sugar and did you know that if gives you a boost and then drops you like a lead balloon”.  Or “ Did you know that lots of white flour coats the sides of your colon making it hard to ……..”  Children respond to facts and they really want to be healthy.  My son started eating Spinach when I told him what it could do for him, making him strong like Popeye.  Today with the world at our finger tips there is so much information we can find to effectively teach our children about what they should and should not eat.

So let’s talk about breakfast,  first throw out the cold processed cereal.  It might work on the weekends.  On the weekends they can raid the frig when they are starving 30 minutes later.the family Pop tarts, sugary muffins, doughnuts, all that has got to go also.  Time seems to be the issue for breakfast.  Plan ahead and stock the kitchen with high fiber choices.  Hot cereals in the winter work well.  I suggest you can add whatever on top of the hot cereal  to help them love it.  Try a scope of Ice cream; if it gets them to eat a large bowl of high fiber protein hot cereal go for itthe family.  Whole grain pan cakes and waffles with eggs and bacon are a great choice.  My wife has been so faithful in getting up early to make sure my children start the day out right with a hot satisfying breakfast.

Our children have commented over the years what a difference that makes to them as they go about the day.  It is worth the sacrifice to prepare a great meal to start the day.   I have often used my electric pressure cooker (more information on pressure cooking at www.chefbrad.com) to prepare hot breakfast cereal before I go to bed at night.  The new electric pressure cookers allow you to cook the cereal at night and it goes into a keep warm mode until you are ready, it keeps the hot cereal ready until you are ready.  So if you are rushed in the morning it is the perfect thing to have.  Another great thing is to bake whole grain muffins.  They freeze well and can be brought out the night before and added to make the breakfast more enjoyable.    It does take time and effort, but our children are worth the effort, and the results are lasting,  happy confident ready to learn children are the ones that have been nourished with the right foods at the start of the day.

Ok, now we can talk about lunch, if we have provided a great breakfast the pressure is off a little for lunch.  The bad thing is when they eat horrible for breakfast and then eat an equally horrible lunch.   Sending lunches can be a challenge.  But there are some great choices.   Sandwiches made with whole grain breads are a great start, there are some really great natural nut butters out there that are not hydrogenise or you can even make them in your blender.  Nut butters are high in protein and great to hold them over until dinner.

the familyHomemade whole grain cookies and muffins are a choice to add to the lunch. . There are some really great recipes for protein bars and health bars that can be added to the lunch bag also and please don’t forget the importance of fruits and vegetables.  If it takes ranch dressing to get them to enjoy a handful of carrots, then do it.

Just one last thought, there are some school districts across the country that are having great success in healthy school lunches.  Why are some having success and others not, the answer is simple, Parent involvement in what is going on in the schools.  the familyWe as parents have the right and need to stand up to what the schools are doing.  Recently in one school district all the vending machines were removed that sold soda and candy bars, it was a hard thing to do because the schools depend on the money.   But there is great power when we as parents make a stand.  And feeding our children healthy foods is defiantly worth making a stand for.  Greatest success to you in your journey of feeding your children foods that will make them strong and ready to tackle life, have a great day.

BE SURE TO WATCH CHEF BRAD Thursdays at 6:30 PM

Starting May 12, 2011 on BYUtv

THE FAMILY

FREE RECIPE:

the family

10 Grain Whole Wheat Bread

Whole grain breads are so amazing, this recipe is great. If it is too grainy, soak the grains in hot water first.

Yield: 3 loaves

Ingredients:
2 cups 10 grain cereal (can be six, eight, etc.)
3 cups warm water
1/3 cup vegetable oil
1/3 cup Xagave nectar
2 T dough enhancer
3 T Saf-instant yeast
1 T salt
5 cups whole grain flour
2 cups unbleached white bread flour

Directions

In mixer with a dough hook, start by adding the cereal, water, oil, xagave, salt, and dough enhancer. Add in half of the amount of flour, which is 3 ½ cups. Add the yeast last on top of everything. Begin mixing and continue to add in the rest of the flour until it pulls away from the sides. When it does, let it knead for 6 more minutes to develop the gluten.
Place in a bowl rubbed with a little oil, and let it rise/rest for a few minutes. 

Cut the dough into three pieces, and form into loaves. Place in 2lb loaf pans or form free standing loaves and place on cookie sheets. Brush the loaves with an egg wash and sprinkle some oats on top.

Preheat oven to 400 degrees. Put loaves in oven, and then reduce heat to 325 degrees. Cook for 30 minutes or until the internal temperature of the bread comes to 180 degrees.

“As for these four children, God gave them knowledge and skill in all learning and wisdom.” Dan. 1: 17

Chef Brad
For The Family

Suzanne Osmond Has A Better Home With A Schedule. By: Chef Brad.

By on Mar 21 in Blog, Videos tagged , , , , , , , , , , | 7 Comments

Chef Brad continues with Part Two Interview with Suzanne Osmond, mother of eight sons.

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When Chef Brad asked Suzanne how she dealt with so many sons and accomplished all that she did in her home, she said, “I have a better home when I have a schedule.”  I like order.

Cooking for a large family is enjoyable especially if you have good kitchen tools.  It makes cooling a lot easier.

After a big meal, the quicker you clean up the better.  I don’t mind when my family is busy and I am left with all of the dishes.  Alan’s mother Olive Osmond was a great example  and was sometimes left with many dirty dishes but she never complained.  As she was washing them she would say, “These are happy dishes“.

One of Suzannes favorite scriptures is, “Organize yourselves; prepare every needful thing, and establish a house, even a house of prayer, a house of fasting, a house of faith, a house of learning, a house of glory, a house of order, a house of God;   D&C 109: 8

Suzanne will be having her own website for cooking coming soon called, “Cooking For Boys.com”.  She is really into good and healthy foods and has thousands of recipes to share and has seen over the years that, “You become what you eat. ”  She will also share healthful tips by using natural products and wholesome herbs and grains.

Chef Brad is a good friend of The Family.


See Part 1 of this interview and other articles about Chef Brad, here:

Chef Brad Interview with Suzanne Osmond – Part 1

Suzanne – Meet Chef Brad with “Sneak Nutrition”

Family, Food and The Holiday Season

Let’s Talk About SALT. “…a symbol of purity.”

By on Feb 09 in Blog tagged , , , , , , , , , , , , , , , | Comments Off

.

Real Salt


This month we want to talk salt…….Real Salt.

Just pick up a bag of Redmond brand Real Salt and you will begin to understand the difference.
Compared to your regular table salt, Redmond brand Real Salt looks healthy, vibrant and well… “real”!

Regular white table salt that you find in most stores has been refined in some way, usually bleached and/or purified. Many experts point out that this robs the salt of all of its healthy benefits while also creating certain health problems through a higher sodium effect on your body.

Regular table salt also will often contain ferrocyanide, yellow prussiate of soda, tricalcium phosphate, alumino-calcium, which are all anti-caking agents. Many nutritionists feel that these additives prevent the salt from mixing with water, in the box or within the human body, thus preventing the salt from doing one of its important functions on the organism. By contrast, Real Salt is an all-natural, kosher-certified sea salt extracted from deep within the earth, crushed, screened, and packaged. It is not heated and it does not have any compounds added.

One popular brand of salt even contains dextrose! Is this an attempt to get you even more hooked on plain, stripped down salt?????

Real Salt contains over 50 trace minerals and iodine. These minerals are important for proper nutrition and support the absorption of vitamins and minerals found in other foods you consume. Food and nutritional experts also point out that pure sea salt helps to provide your body with a gentle alkaline food that helps regulate the body and helps support healing in the body. This is salt you can enjoy and feel good about eating.

The best part of all is that real salt tastes even better than white table salt and comes in fine, regular, kosher and coarse grind. So quit using salt and start using Real Salt!

Suzanne Osmond
Chef Brad
For The Family

Note:

Salt, this white substance, occupies an important place in our lives. It is essential to health; body cells must have salt in order to live and work. It has antiseptic, or germ-killing, properties. It is a preservative. It is an ingredient in many foods and products. And it is estimated that there are more than fourteen thousand uses for salt.

According to the historians, “Salt at one time had religious significance, and was a symbol of purity. … Among many peoples, salt is still used as a sign of honor, friendship and hospitality. The Arabs say ‘there is salt between us,’ meaning ‘we have eaten together, and are friends’” (The World Book Encyclopedia, 1978, 17:69).

The Organizer and Creator of this world understood perfectly the nature and importance of salt. More than thirty-five references to this substance are found in the scriptures. In the Old Testament mention is made of a “covenant of salt” (see Lev. 2:13Num. 18:192 Chr. 13:5). In the New Testament the Savior referred to his disciples as the “salt of the earth,” and charged them to retain their savor (Matt. 5:13). He repeated this charge to his chosen disciples on the American continent:

“Verily, verily, I say unto you, I give unto you to be the salt of the earth; but if the salt shall lose its savor, wherewith shall the earth be salted? The salt shall be thenceforth good for nothing, but to be cast out and to be trodden under foot of men” (3 Ne. 12:13).