Pantry Paratus Radio, Episode 022
Interview with Millie, from Real Food for Less Money Part II
We are back with Part 2 of 2 and if you liked the first half you will love the second half. Turns out that Millie and I are nearly neighbors, why she lives just “right down the road” in Wyoming, and although I may not get to chat with this neighbor as much as I would like, I loved my conversation with her today. Whether it is menu planning with unassuming beans or not blowing your holiday food budget, everyone can get something out of this podcast and we are so pleased to have Millie back with us. Come join us, and share your thoughts about it in the comments section below.
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We talk about:
-Preparing, the why
-Why store food? “Pantry Insurance”
-FIFO First In, First Out: menu planning from what you have
-Food storage and picky palates “food fatigue”
-Stretchy beans
–Design a Dish, making a meal from what you have on hand. Stop throwing food away, use those leftovers and answer the question, what is for dinner?
-“Using formulas [from the ebook] instead of just recipes and reusing your little leftover bits, you can actually almost eat a meal or may be even two meals a week for free just by not throwing things away any longer.”
-Take those single serving leftovers in the freezer and have a family smorgasbord night.
-Start a “freezer bucket,” the ultimate soup starter
-Leaning those long lost kitchen skills
-Getting kids involved in the kitchen
-The magical “doubling food bill” during the holidays
-Fried food does not have to mean unhealthy
-What can we do this week to change our diet more to a real food diet, buying oatmeal instead of cold cereal, or buy real butter instead of margarine
-Start where you are!
-Millie’s Thrifty Food Plan Experience (see link below to get the free eBook) on dumping the standard American diet for a real food diet
-Chaya retells her experience working with people with disabilities and taking them to the local food bank. Since a high percentage of them were diabetic, they could not eat most traditional “shelf stable” food because it is typically highly processed and starchy.
-Grain mill for a gluten free diet, really?
-Millie’s experience with the GAPS diet while working for herself, plus a full-time job and being an involved Mom
-GAPS diet, the system “reset”
-Caroline from MyGutsy.com a great inspiration for the GAPS diet
-There is so much more good information to help find a helpful direction to make meaningful dietary changes in your life
-It would not even be possible to recreate Dr. Weston A. Price’s research today because of the proliferation of the modern diet
-“Real food does not have to be a one size fits all proposition.”
-When you work backwards from a standard American diet, you have to do a lot of gut healing
-The strange contemporary phenomenon of the regression towards the dark ages in America of food and heritage
-No longer a pyramid, it is now a plate . . .
-Seasonal eating
-WIC recommends low fat milk for children past the age of two years old
-The long goodbye . . .
-What is Millie’s favorite dish on the second day?
-wrap up
Links:
Design a Dish an ebook from Millie
13 Week Menu Planner with Millie from Real Food For Less Money (learn the benefit of “stretchy beans”)
Get Millie’s free eBook on Thrifty Food Plan Experience when you sign up for her mailing list!
Link that Millie recommends (gluten free): DivineHealthFromTheInsideOut.com
GAPS diet with Caroline from MyGutsy.com
Podcast with Caroline from MyGutsy.com
WIC document (.pdf) that cites low fat milk for children over two years old
Proviso:
Nothing in this blog constitutes medical or legal advice. You should consult your own physician before making any dietary changes. Statements in this blog may or may not be congruent with current USDA or FDA guidance.