A Ventography!

Just two moms letting off some steam


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It turns out that a lot of banned foods end up in our grocery cart, and contain hidden toxic chemicals that increase your risks of disease, hormone disruption, and obesity.

We hate to be the bearers of bad news but… every day, Americans eat tons of dangerous banned ingredients, and chances are you’re one of them.  Below is a list of the top 5 most toxic ingredients that probably make it on your dinner plate:

1) Ractopamine (in pork)

  • Banned in the European Union, China, and Taiwan.
  • Consumer Reports found this dangerous drug in 20% of all pork products in America.

2) rBGH (recombinant Bovine Growth Hormone – in milk)

  • Banned in Canada, Australia, New Zealand, Japan, Israel and all European Union countries.
  • rBGH, a hormone used to increase cows’ milk product, is still used in all 50 states.
  • The use of rBGH increases the levels of insulin like growth factor – 1 (IGF-1) hormone in the milk by at least 6 folds, increasing risks of various cancers.

3) GMOs – Genetically Modified Organisms (in almost everything)

  • Over 50 countries require labeling of GMO foods, and many of them banned GMOs altogether.
  • In the US, GMO foods are NOT labeled – even if 91% of the population feels like they should be.
  • Because 90% of all soy, corn, canola and sugar (sugar beet) in the US is now GMO, Americans eat their weight in GMO foods each year.
  • The first-ever lifetime feeding study on the potential health risks of GMOs was published in September 2012. The results of feeding rats GMO corn for two years were frightening: some rats developed massive tumors that represent 25% of their body weight, liver damage was up to 5 times higher in the GMO group than in the non-GMO group, and female rats that ate GMOs had a 3X higher risk of premature death.

4) Potassium Bromate (in bread – brominated flour)

  • Banned from dozens of countries.
  • Called a cancer threat by the Center for Science in the Public Interest (CSPI) since 1999
  • Used in bread as a dough conditioner and preservative.
  • When it combines with gluten it becomes even more toxic.

5) Chloramphenicol (in honey)

  • This is an antibiotic used on honey bees
  • It has been banned in the US for years, but can still be found in cheap supermarket honey (along with heavy metals) that comes from China.
  • A recent study found that 75% or more of all the honey in the U.S. may be Chinese honey sold as American honey.

Source: Nick Pineault, Author and investigator, The Truth About Fat Burning Foods



Salmon Avocado Burger

Salmon Avocado Burger

As some of you know from reading, I have Annie on a rotation diet due to her numerous food allergies. I have been dying for her to eat something different, so I hopped on google in search of a gluten-free recipe for salmon burgers that I thought Annie would eat. Above is the picture that lured me in… they looked so good I could almost taste them. Here’s the recipe:

  • Two 6oz cans (BPA free) of wild caught sockeye Alaskan salmon
  • 1 whole, ripe avocado (you can substitute a cooked sweet potato)
  • 1 teaspoon of Old Bay seasoning (more if you really like the taste)
  • 3 tablespoons of coconut flour (or almond flour)
  • 1/2 teaspoon of dried dill (or fresh dill if you’re an ambitious chef like Leah)
  • 2 tablespoons of finely chopped green onion (I didn’t have this so I used 1/4 teaspoon of onion powder)
  • 2 tablespoons of finely chopped celery (I didn’t have this so I used 1/4 teaspoon of celery salt)
  • 1 tablespoon of finely chopped parsley (that’s right, I didn’t have this either so I used 1/2 teaspoon of dried parsley)
  • 2 cloves of garlic finely chopped
  • 3 tablespoons of coconut milk (or almond milk)
  • 2 tablespoons of coconut oil (for frying)

Place the chopped veggies/herbs, avocado, seasoning, salmon, and coconut flour into a bowl and mix. Add 3 tablespoons coconut milk and mix again. Add salt and pepper to taste.

Divide mixture into 6 burgers and put them on a plate and chill in the fridge for about an hour.

To cook, heat coconut oil in skillet over med heat. When the oil is hot, add burgers (don’t overcrowd the pan). Fry 4-5 minutes per side, flipping only once (make sure first side is crispy and golden brown before flipping).

Unfortunately, this method did not work for me. I think it’s because I cook in pans made of enamel coated cast iron (which are a real pain and very sticky but supposedly healthier to cook in than aluminum, stainless steel, or teflon). Anyway – here is what my fried salmon burger looked like.

Scrambled Avocado Salmon

Scrambled Avocado Salmon

As you can see, it has an unappetizing green tint to it – I think this is because I didn’t follow directions. I mushed the avocado instead of just chopping it. My creation started off as a burger, but as I went to flip it, it turned into what I affectionately named “Scrambled Avocado Salmon.”

Luckily, Annie’s reaction to the salmon fiasco was “mmmm, mmm, mmm!” She happily ate it but I was repulsed by the look of it. I decided to try cooking the rest of the burgers in the oven. I heated my oven to 400 degrees and cooked my remaining 5 burgers for 30 minutes (cook the burgers until they look brown and crispy on the outside). Here’s what they looked like… not beautiful like the recipe picture, but good enough that I would serve them to my family and friends.

oven salmon