Meeting my 5-A-Day challenge

Posted on March 29, 2026 by seriouslyseekinganswers

One of my priorities is to stay healthy for as long as possible and help my husband do the same. Toward this end I’m working to develop the habit of eating 5 servings of fruits and vegetables each day, as recommended by nutrition experts.

I must confess that, for too many years, our eating habits resembled those of a pair of rebellious 10-year-olds. (Vegetables are gross! Give me ice cream!)

Add to that, the challenge of finding veggies Pete and I can both stand. We each have veggies we like and veggies we loathe. Problem is, the ones I like are too often on his “loathe list” and vice versa.

Fortunately, I’ve discovered all kinds of relatively painless ways to sneak more fruits and vegetables past our lips:

Add a glass of juice or a small bowl of fresh fruit to our breakfast (one fruit serving).

Add a small salad to other meals (one or two veggie/fruit servings, depending on the salad ingredients).

Turn a ho-hum sandwich into a Dagwood by piling on shredded lettuce, tomato slices and thinly sliced purple onion (one veggie serving).

Cook up enough vegetables for each meal to ensure leftovers. This means I can create a veggie plate from time to time, or add an extra veggie to a meal without extra cooking (several veggie servings in one sitting!).

Add vegetables like spinach, broccoli or mushrooms to pasta dishes such as lasagna or mac and cheese (one veggie serving).

Munch on raw vegetables rather than potato chips. Baby carrots and celery sticks dipped in hummus make a great snack when I have that irresistible urge to nibble, and I usually consume enough of them to equal at least one vegetable serving.

Add cut-up fresh fruit and a couple spoonfuls of granola to a bowl of fat-free plain yogurt for another healthy snack (one fruit serving).

Replace my afternoon soda with an 8-ounce glass of V-8 juice (two veggie servings!).

Throw chunks of frozen fruit and yogurt into a blender – adding some Splenda if necessary – for a dessert that looks and tastes like soft-serve ice cream (one fruit serving, plus a bit of protein).

Order a la carte at restaurants. Although restaurant meals tend to include only one vegetable, I can often order a second one on the side for a small “upcharge.”

Ask for substitutions, if this is allowed. When I mention my dietary restrictions, I can usually persuade food servers to replace fries or chips with a serving of coleslaw, fresh fruit or no-sugar-added applesauce (one fruit or veggie serving).

Bring healthy snacks to gatherings. I’ve found that bringing a bountiful veggie platter with dip gives me something to nibble on instead of the fat and sugar-laden hors d’oeuvres usually on offer. This helps me add an extra veggie serving to my daily quota as well.

Adding and subtracting for Lent

Posted on March 15, 2026 by seriouslyseekinganswers

When it comes to healthy eating, I’m not one to weigh and measure every single thing I put on my plate. Nor do I have the patience to constantly track calories. My common sense tells me to avoid crash diets that ask us to eliminate whole food groups, even if they promise to take off ten pounds in one week. And I’ve learned the hard way that putting any item on a forbidden list only makes me suddenly crave it.

For me, taking off weight has required developing sustainable habits I don’t need to think about – at least not too much – once they’re established. And what better time to initiate a new positive habit than during Lent? Some experts say it takes about 30-40 days for a habit to get firmly established, so the time frame is perfect.

In recent years, some people I know have added a new tradition to their annual Lenten discipline. Instead of (or in addition to) giving something up, they approach Lent as a time to “take something on.” This could include anything from daily prayer and meditation to better self-care to a new charitable commitment.

Since Ephesians 4:22-24 tells us to put off the “old self” and put on a “new self,” I’ve begun including both a sacrifice – or “subtraction” – and an “add-on.” That is, I dedicate each Lenten season to acquiring a new positive eating habit as well as ditching a negative one.

This addition/subtraction process makes sense to me psychologically. Experts agree shedding a habit can be hard unless we replace it with something else. Examples I’ve adopted include replacing salt with herbs and spices, replacing “refined” starches with more fiber-rich whole foods, and replacing sugar- and fat-laden munchies with “legal” snacks.

Over the years, these small tweaks to my eating habits have yielded great long-term benefits. Here are some habits I’ve added and subtracted during the past few Lenten seasons and continue to work on this year:

Subtract added sugar. I’ve found that some things – cornbread, applesauce, dry cereal, iced tea – actually taste better when they’re not gunked-up with added sugar. I’ve also become an inveterate label reader because I’ve learned that manufacturers sneak the nefarious substance into all kinds of foods where one wouldn’t expect to find it, from ketchup and peanut butter to fat-free yogurt. Thankfully I’ve discovered “no added sugar” versions of all these things.

Add fruits and vegetables. The U.S.D.A. recommends we eat at least 5 vegetable and fruit servings per day. I’ve come up with several ways to slip more of these into my diet – adding a small salad to my lunch, adding spinach or other veggies to pasta dishes, adding lettuce or a tomato slice to a sandwich, snacking on raw veggies and fruit chunks, or replacing soda with a small glass of V-8 juice.

Subtract added salt. Again, I always check labels – more and more popular brands now offer reduced-sodium or no-salt-added versions of their soups, sauce mixes and other products. Frozen vegetables are just as nutritious as fresh produce, and less likely to contain salt than canned veggies. Since I’ve begun replacing the added salt called for in many of my recipes with herbs and spices, I’ve found I don’t even miss the salt.

Add fiber. One easy way to do this is to substitute whole-grain bread, cereal and pasta for the refined stuff. Other good sources of fiber include raw veggies, avocados, berries, legumes, nuts and seeds. I also don’t peel potatoes, cucumbers or apples.

Subtract red meat. Being a Midwesterner raised on a farm, I grew up eating lots of beef and pork. While I don’t plan to eliminate these from my diet – at least not at this time – I have begun to replace some “red-meat” meals each week with fish, chicken, eggs or a plant-based protein such as beans or lentils.

Add healthy snacks. I’ve developed a repertoire of “legal” between-meal nibbles. Best are munchies that help me meet my daily quota of fruits and vegetables, such as fresh fruit chunks and raw veggies with dip. Also good are snacks that have higher protein content and fewer carbs, such as a small dish of sugar-free pudding made with fat-free milk, or snacks high in fiber such as air-popped popcorn.

Subtract impulse buys. I’ve found it much easier to avoid eating “junk” if I don’t bring it into the house in the first place. Grocery shopping with a list helps, as does not shopping when I’m hungry. During the pandemic, I began ordering groceries online and having them delivered. This made avoiding impulse buys so much easier, I continued shopping this way once the quarantine was over.

Add portion control. The “plate method” suggested by the American Diabetes Association is attractive because there’s no weighing, measuring or calorie-counting. (Note: You don’t have to be diabetic to use it.) The plate method involves filling half a nine-inch plate with non-starchy vegetables such as lettuce, broccoli or carrots, one-quarter of the plate with whole grains, fruit or starchy vegetables such as corn or potatoes, and one-quarter of the plate with a protein source. For detailed information on the plate method, link HERE.

It’s important to point out that I didn’t make all these changes at once. I’ve made one or two small changes at a time, which means the new habits have been acquired over a period of years. For example, one Lenten season I focused on subtracting added sugar and adding more fruits and veggies to my plate. Since then, I’ve added/subtracted a new habit or two each year. Baby steps, as my spiritual director likes to say.

The good news: These baby steps really do work. So far, I’m about 15 pounds down from my top weight. Yes, the weight has come off much more slowly than it would have with a crash diet, but the bottom line is that it’s staying off.

Recipe: Baptist Sangria

Posted on January 17, 2026 by seriouslyseekinganswers

Image created using Imagine AI

Note: In honor of “Dry January,” I thought I’d rerun the recipe for my favorite mocktail. It’s so delightful, I promise you won’t even miss the alcohol.

A growing trend, “Dry January” offers a chance to skip the alcohol and try something different for a change.

Dry January challenges people to abstain from alcohol for the entire month. The new custom has gained popularity in recent years as a response to the excesses of the holiday season, and many are using the occasion as an opportunity to reevaluate their relationship with alcohol, modify habits, or experience the physical and mental health benefits of sobriety.

The good news: People who want or need to avoid alcohol – whatever the reason or season – have an increasing number of fun options besides the usual diet cola or club soda. One can try a Mockmopolitan, Virgin Mojito, Cucumber Cooler, Mango Tango, Citrus Sparkler or a few dozen other enticing offerings.

One of my favorite drinks in this category is a Baptist Sangria – so named because it is, you guessed it, nonalcoholic. The colorful mocktail offers a delicious alternative to the traditional sangria, perfect for people who choose not to drink alcohol, even beyond January.

More good news: This delightful drink actually has nutritional value – lots of Vitamin C and at least one fruit serving to help meet our daily quota of fruits and veggies – not to mention a large glass of something liquid to aid hydration.

To make the drink, I fill a large glass with equal parts cranberry or pomegranate juice, sparkling water and fresh fruit. If I really want to get fancy, I can add a sprig of mint.

I make sure the fruit juice is actually 100 percent juice, not “juice drink,” which has far too much added sugar.

For the sparkling water, I use Sodastream – a wonderful contraption that turns plain old tap water into sparkling water with none of the sodium often found in the commercial variety.

I then add fresh fruit such as citrus slices or wedges, fruit chunks or berries. The possibilities here are endless. Oranges, lemons, limes, strawberries, cherries, grapes, kiwis, peaches, apples, pineapples and melons all work well.

Ingredients

Cranberry or pomegranate juice
Sparkling water or club soda
Sliced fresh fruit, fresh fruit chunks or whole berries
Sprig of mint (optional)

Directions

Fill your glass about a third full of chilled juice.

Add an equal amount of chilled sparkling water and stir.

Fill the remainder of the glass with any combination of sliced fruit, fruit chunks, fruit wedges or berries.

Garnish with a fruit slice and/or a sprig of mint.

That’s it. Easy-peasy. Enjoy!

Nutrition information*

For a drink made from 4 ounces of cranberry juice, 4 ounces of sparkling water and a half cup of lemon, lime and orange chunks:

* Nutritional values are approximate, and may depend on brands used and other variables.

Recipe: Fruktsoppa

Posted on December 14, 2025 by seriouslyseekinganswers

Fruktsoppa, a fruit soup using dried fruit, is a traditional dessert in Sweden and Norway.

When I was growing up, this dish was a staple at extended-family gatherings during the holidays. But fruktsoppa is so tasty, why reserve it only for Christmas?

The soup may be served as a side dish at breakfast or as a dessert at other meals. What a delicious way to help meet our goal of 3-5 servings of fruits or vegetables per day!

The original recipe calls for added sugar, but I totally leave it out. Because the fruit itself is naturally sweet enough, who needs the added carbs and calories?

The soup can be frozen up to three months, which makes it great for batch cooking.

This recipe makes approximately 10 half-cup servings.

Ingredients

1 cup dried apricots
1 cup dried prunes
2 apples, sliced
1/2 cup dried currants or raisins
1-2 cinnamon sticks
1 tablespoon lemon juice
3 tablespoons quick-cooking tapioca
6 cups water

Directions

Soak apricots in the water for at least a half hour.

Add the apple slices, cinnamon sticks, tapioca and lemon juice and bring to a boil. Reduce heat and allow to simmer for about 10-15 minutes, stirring occasionally to keep fruit from sticking to the bottom of the pan.

Add prunes and currants and continue to simmer until all fruit is tender.

Serve hot or cold, depending on your preference.

Nutrition information

Recipe: Chicken and vegetable pozole

Posted on October 2, 2025 by seriouslyseekinganswers

Pozole is a traditional Mexican soup made with hominy, meat (usually pork or chicken) and lots of delicious seasonings.

As anyone who regularly follows my blog knows, I’m always looking for ways to sneak more wholesome stuff like vegetables and fiber into my diet while ditching the bad stuff like added salt and sugar.

So I’ve created a variation on this favorite that reduces both calories and carbs, features extra veggies and eliminates added salt without sacrificing a bit of the flavor. It’s also gluten-free (be sure to check the label on the hominy). If you omit the chicken and substitute low-sodium vegetable broth for the chicken broth, it can even be made vegetarian.

This recipe makes about 10-12 cups of soup and is perfect for batch cooking. The soup can be frozen for up to three months.

Ingredients

2 large boneless, skinless chicken breasts, diced
1 32-ounce carton low-sodium chicken broth
1 tablespoon oregano
1 tablespoon ground cumin
1 teaspoon basil
1/2 teaspoon black pepper
3 tablespoons lime juice
3 bay leaves
3 whole cloves
2½ teaspoons chopped garlic cloves
2 small zucchini or yellow squash, sliced and quartered
4-5 stalks of celery, sliced
4-5 carrots, sliced
Medium green pepper, quartered and sliced
Medium onion, quartered and sliced
1 16-ounce can white or golden hominy (pozole)

Directions

Stir together the oregano, cumin, basil and black pepper in a small bowl.

Add the chicken, blended spices, lime juice, bay leaves, garlic and cloves to the broth and bring to a boil. Reduce heat and allow to simmer.

While the soup is simmering, chop/slice the squash, celery, carrots, onion and pepper and add to the mixture.

Add 4-5 cups of water, or until the soup is of desired thickness.

Continue to simmer for about a half hour, or until vegetables reach desired softness (slightly al dente) and chicken is completely cooked.

Add the hominy when the vegetables are nearly cooked through.

Nutrition information

Recipe: Vegetable beef barley soup

Posted on March 28, 2025 by seriouslyseekinganswers

One of my best-loved comfort foods is homemade soup, and vegetable beef barley is one of my favorites.

As I almost always do with home-cooked meals, I’ve tweaked the traditional recipe to make it healthier. I leave out the teaspoon or so of salt the recipe usually calls for, use reduced-salt or no-added-salt ingredients, and substitute a bit more spice to retain flavor. I also cut the amount of meat in half to lower both the calorie count and the cholesterol/saturated fat levels and double the veggies. The result is nutritious as well as delicious.

The soup is super easy to make. As a bonus, it freezes well for up to three months, and therefore lends itself to batch cooking. This recipe makes approximately 10 one-cup servings.

Ingredients

1 pound beef cubes or crumbled ground beef, browned and drained
2 32-ounce cartons unsalted beef broth
2-3 cups water, as needed
16-ounce can no-added-salt diced tomatoes with juice
16-ounce can no-added-salt whole kernel corn, drained
6 carrots, peeled and diced
6 stalks celery, diced
1 medium onion, diced
1 cup quick pearled barley
1 teaspoon minced garlic
1 teaspoon dried basil
1 tablespoon oregano
1/4 teaspoon black pepper
2-3 small bay leaves

Directions

Cut beef into 1/2-inch cubes, or crumble and brown ground beef, and drain well.

Peel and dice carrots, celery and onion.

Combine all ingredients in a large pot or dutch oven and bring to a boil. Turn down the heat and allow to simmer, stirring occasionally, for approximately a half hour, or until the meat, barley and vegetables are tender.

If the soup begins to get too thick, add water a cup at a time, as needed, to achieve desired consistency.

Nutrition information

Ostkaka

Posted on December 12, 2024 by seriouslyseekinganswers

This Swedish dessert is a favorite at our house during the Christmas season, and has been passed down in my family for several generations.

The name ostkaka can be roughly translated as “cheesecake” – “ost” meaning “cheese” and “kaka” meaning “cake.” But the dessert is a bit different from American cheesecake, not quite as sweet and with a slightly different texture.

To make it, older generations of my family used curdled milk, produced by adding rennet to a mixture of warm milk and flour. They then added heavy cream, sugar and eggs to make a batter. My parents’ generation simplified the recipe, using cottage cheese in place of curdled milk, and it tastes the same (at least to me). Needless to say, the latter version is much easier to make.

Over the years, my mother and I developed a few additional recipe adjustments to accommodate diabetes and other dietary restrictions. I use fat-free cottage cheese, substitute egg beaters for the eggs, substitute half and half or even whole lactose-free milk for the heavy cream, and replace sugar with an equivalent amount of sugar substitute. Rice flour can be used to make the recipe gluten free. The result is still delicious.

Our family likes to serve the ostkaka with lingonberries, but if these prove hard to find, strawberry jam or sliced strawberries can also be used.

Ingredients

4 eggs or 1/2 cup egg beaters
3 cups fat-free cottage cheese
2 cups half & half or whole milk
1/3 cup regular or rice flour
1 teaspoon vanilla or almond extract
Sweetener equivalent to 1/2 cup sugar
Lingonberries, strawberry jam or sliced strawberries

Directions

Blend together the eggs, sweetener, cream or milk, flour and extract until smooth.

Stir in the cottage cheese until well-blended and pour the mixture into a cake pan.

Bake in a 350-degree oven for an hour, or until it rises a bit and is slightly brown on top.

Allow the dessert to cool at least four hours or overnight in the refrigerator.

Top each individual serving with about a tablespoon of lingonberries, strawberry jam or sliced strawberries.

Nutrition information

My version, made with egg beaters, whole milk and sugar substitute, topped with a tablespoon of lingonberries.

Recipe: Kale salad with walnuts and cranberries

Posted on September 14, 2024 by seriouslyseekinganswers

Who says salads have to be boring? This one is as chock full of deliciousness as it is full of nutrients.

The kale is rich in Vitamin C, while the cranberries add fiber and the walnuts and blue cheese crumbles contribute protein. As with all my recipes, I use products and ingredients that reduce the amount of sugar, salt and fat content.

This recipe makes a 1½-cup serving or two ¾-cup servings. Use the smaller serving as a side dish or the larger serving as a light lunch by itself.

Ingredients

1 cup chopped fresh kale
2 tablespoons chopped unsalted walnuts
2 tablespoons reduced-sugar dried cranberries
2 tablespoons reduced-fat blue cheese dressing
2 tablespoons reduced-fat blue cheese crumbles (optional)

Directions

Remove large stems from the kale, rinse thoroughly and chop or rip into bite-size pieces.

Add walnuts, cranberries and dressing to the kale in a medium-size mixing bowl, and toss until everything is thoroughly covered with the dressing.

Pour into a salad bowl (for the main dish) or divide evenly into two smaller bowls (for the side dish) and sprinkle with the blue cheese crumbles.

Nutrition information

Recipe: Fresh tomato salad

Posted on July 5, 2024 by seriouslyseekinganswers

It’s hard to beat fresh vine-ripened tomatoes from the garden.

One of my favorite ways to use them is in this sliced tomato salad with avocados and mushrooms, which is not only delicious, but chock full of good nutrition.

The salad is relatively low in the “bad” stuff like saturated fat, sodium and sugar, but rich in fiber, potassium and Vitamins A and C. Bolthouse Farms makes a delicious classic balsamic vinaigrette dressing with olive oil that only has 15 calories per tablespoon.

This side dish is also super easy-peasy to make – always a plus in my book. Just slice up the produce, toss with dressing and chill in the refrigerator. That’s all there is to it.

The recipe makes 2-3 generous-sized servings.

Ingredients

2 medium-size tomatoes
1 medium-size avocado
6 large fresh mushrooms
2-3 tablespoons balsamic vinaigrette dressing

Directions

Thoroughly wash produce, remove stems from tomatoes and mushrooms and peel avocado.

Thinly slice tomatoes, avocado and mushrooms.

Toss with the balsamic vinaigrette dressing.

To enhance flavor, refrigerate for a half hour or so before serving.

Nutrition Info

Recipe: Lemony dill salmon

Posted on May 12, 2024 by seriouslyseekinganswers

I am always, always, always looking for delicious ways to add fish to our diet, and this recipe definitely meets the “yum” test.

Better yet, both salmon and olive oil contain omega-3 fatty acids – the good kind of fat known to lower the risk of heart disease.

Plus, the recipe meets another test – it’s super easy to prepare.

The recipe also lends itself to batch cooking. It can keep in the refrigerator for up to three days and I just pop the leftovers in the microwave for 2-3 minutes.

This recipe makes 4 servings.

Ingredients