Ice Bucket Challenge and the like...

I've seen about 98% positive posts about the Ice Bucket Challenge, which is wonderful. But some people have stated that it is silly, or that it isn't doing anything, or that it isn't actually creating any donations, etc.

I want to address a few things based on my experience and my opinion, so take it or leave it.

1) The Ice Bucket Challenge is silly.

Response: Yes, yes it is. Thank goodness for our ability to be silly every once in a while. If you think this is too "silly" for you,  you may take your life too seriously 100% of the time. Silly is good! Try it.

2) All of this is some social media viral craze that isn't doing anything except giving people a brain freeze.

Response: Interesting thought - especially coming from someone who, to my knowledge, has never even mentioned the letters ALS together, nor knew what they stood for, nor understood the disease in any way. So the mere fact that these people, and MANY, MANY more are actually AWARE of this disease, they are TALKING about this disease, they are SHARING their awareness, is amazing and is creating a dialogue about ALS and, I hope, SMA.

Do you know why ALS and SMA are underfunded? Because NO ONE was talking about it! I had not thought much about ALS, nor did I know what it really was until I met Steve Gleason and family. If you want to know what ALS really is, go to www.teamgleason.org and read, watch, learn, and fall in love with this incredible group of people who are not only driving the conversation, but making it possible to really LIVE with ALS.

If you want to know more about SMA, visit http://gomillergo.wordpress.com. This incredible little boy and so many like him and his family need there to be more awareness, conversation, and a cure.

So, yes, it is actually doing something - a lot of somethings! Keep the conversation going.

3)Everyone is dumping ice over their heads, but are they giving?

Yes, they are giving. They are talking, dumping, giving, sharing. If you don't believe me, read this: http://www.forbes.com/sites/tomwatson/2014/08/15/hey-cynics-hold-that-cold-water-why-the-ice-bucket-challenge-worked/

4) So are there any downsides to this ice bucket challenge?

Yes and no. No, there are NO downsides to this challenge as it exists to do exactly what it is doing.

The only downside coming to this is that we can't let the conversation stop here. Don't let this fun, energizing, mobilizing conversation stop with the last bucket, which, my guess is, is coming soon. This challenge will come to a close, but there is still so much work to be done, and it needs to be done now.

I hope the organizations fighting ALS will make their move NOW! Don't wait. Engage the donors who have given to you, engage the people who are talking about you, tell them what you have done, what you are doing, how they can help. Send them updates, make them WANT to continue to talk about you, act on your behalf, and continue the momentum.

We have a huge opportunity to strike out this disease, to strike out SMA, to strike out the inability to have a voice or a life when living with these diseases. If you don't believe me, believe him:

Slap yo' mama tasty and healthy to boot!

I've had quite a few requests for my mashed cauliflower recipe (seriously better than mashed potatoes).  So here it is below, along with a few other staples in our house that are DELICIOUS and easy. Enjoy!

Mashed Cauliflower:

Cuisinart or something like that
2 heads of Cauliflower
Plain Greek yogurt
Minced Garlic
Chives (fresh is best)
Ghee/organic/healthy butter - yes, there is health(ier) butter
Salt
Pepper

Cut as much of the stem off of the florets of Cauliflower as possible. Put the florets in the steamer and steam until they are REALLY soft.

Put a few florets at a time in the cuisinart and blend until smoothish. Add more until all the florets have been blended.

Add a small amount of butter. This is just a taste thing. I don't add much, but some may want more.

Add a tablespoon or two - or however much works for you - of greek yogurt and blend.

Add the minced garlic, salt, pepper, and chives and blend.

Serve warm. :-)

These will keep all week, so I tend to make a larger batch. The two heads of cauliflower will feed us both for a few days. I will say that if you have a regular sized cuisinart, two heads is about the max you can make at once, but you can always make a few at a time.

Enjoy!

Other staples:

Roasted Brussel Sprouts - OH SO GOOD! I will often make these in place of popcorn if we are going to have movie night. YUM!

Brussel Sprouts
Olive Oil/Coconut Oil
Salt
Pepper

Heat the oven to 425. Cut the sprouts in half. Put all of the sprouts in a large ziplock. Pour some oil in the ziplock, close, and shake to cover all of the sprouts. You don't need a ton of oil for this. Then open the bag and sprinkle salt and pepper to taste. Spread out on a baking sheet covered with aluminum foil. Bake for about 25 minutes until there is a slight char on the sprout backs. Enjoy!


Roasted Sweet Potato and Baked Chicken Salad

You can also just make the sweet potato portion of this as they are so super good at any meal.

Sweet Potatoes - you will make more than you think you should
Boneless Chicken Breast - one per person or split a large one
Baby Arugula
Coconut/Olive oil
Salt
Pepper
Cayenne Pepper

Optional toppings:
Avocado
Tomato
Cucumber
Onion
Chives
etc.

Sweet Potatoes:
Heat the oven to 425

Peel the potatoes and cut them into cubes. Put them in boiling water for about 3-4 minutes. This will make them easier to cook and make the insides a bit softer. Drain the water and put the potatoes into a ziplock.

Put just enough oil in the bag to coat the potatoes. Close the bag and shake to coat the potatoes. Open the bag and put salt, pepper, and cayenne pepper to taste. Close the bag and shake again to coat.

Place the potatoes onto a baking sheet covered with foil. Make sure they are spread out enough that they aren't really touching much if any.

Roast them for 20-25 minutes or just until a little crispy on the outside.

Chicken:
Coat the breasts in oil. Salt and pepper to taste. I enjoy adding thyme, sometimes I put a little mesquite, other times I just use salt and pepper. Add what you feel like that night.

Put each chicken breast in a separate piece of foil and wrap it up, not crazy tight around the breast, but enough to keep the juices in. I like to put the breasts in a cake pan type of pan with foil lining it and then put the chicken in foil in that pan. I hope that just made sense!

Cook for 20-25 minutes on 400 depending on thickness. If you are cooking the chicken and potatoes at the same time, put the temp on 400. 425 will dry out the chicken.

Salad:
Put the potatoes on the plate first! This is important and makes a difference, I promise.

Then put some baby arugula (or spinach or whatever) on next.

Then cut the chicken - it should be super juicy and yummy - and put that on next.

Then add any other toppings you would like.

Top with whatever dressing you choose - I like a good balsamic.

Enjoy!


Simple White Fish Filet

For two:
Two Fish Filets (I use most white, light fish)
Lemon
Coconut/Olive Oil
Salt
Pepper
Cayenne Pepper
Paprika

I used to be intimitated by the thought of cooking fish. I'm not sure why, but I'm here to tell you that it is SO EASY!!!

I live with someone who doesn't like "fishy" fish, so I typically buy a great, light, white fish - trout, tilapia, cod, etc.

Take the filets in the bag and squeeze an entire lemon or two into the bag, on top of the filets. Let that sit for at least 10 minutes, longer if you can.

Heat some oil in a pan - enough to coat the bottom of the pan. Once pretty hot, pull the filets out of the bag and shake off all of the lemon that you can, making sure no seeds are stuck to the fish, and place it in the pan.

Sprinkle the top of the filet with salt, pepper, cayenne pepper, and paprika. Depending on the thickness of the fish, cook 4-6 minutes per side.

I like to top the fish - or anything really - with caramelized onions.

Caramelized Onions:

Onions - any flavor
Coconut/Olive Oil
LARGE saucepan

I LOVE these, so I tend to make more than you think you should.

Thinly slice two medium or one large onion. You can use sweet, yellow, red, anything - they are all good.

Place the onions into your skillet - I use a VERY large cast iron skillet, but use whatever works for you. Just don't put too many into a smaller pan.

Put enough oil to coat the onions. Not too much! It is easy to over do the oil with this.

Cook them down slowly if you have the time or faster if you need to.


Baby Arugula, Grilled Watermelon, and Feta Salad:

Baby Arugula
Watermelon cut into large triangle pieces
Feta/Goat/Parmesan Cheese
Balsamic Vinegar
Caramelized Onion
Olive/Coconut Oil

Heat the grill.

Cut Watermelon into large triangle pieces and coat them with oil. Grill each side - YES GRILL - for about 5 minutes or until there are char marks. Pull them off of the grill and sprinkle sea salt on it.

Caramelize the onions - see above.

Take some decent, but not necessarily top of the line Balsamic Vinegar. If you use the highest quality, it will become way too thick way too fast. If you use super cheap, it won't thicken at all. Use mid grade.

Pour quite a bit of balsamic into a small saucepan. If you have a lot of time, put it on medium/medium low and let it cook down until it is fairly thick. Note, it may not seem so thick in the pan, but it will thicken once cooler. If you don't have a lot of time, turn the heat up, just watch it so that it doesn't burn.

Put the arugula down first, then the watermelon, then the cheese of your choice, then the caramelized onions (you can leave these off if you don't like them - it doesn't hinder the taste), and then put a smallish amount of balsamic drizzled on top - you don't need much.

Enjoy!