Let’s Talk About Carrots


Here is something circulating on the Internet today:

From the Department of Life Education:

Baby Carrots:
The following is information from a farmer who grows and packages carrots for IGA

The small cocktail (baby) carrots you buy in small plastic bags are made using the larger crooked or deformed carrots which are put through a machine which cuts and shapes them into cocktail carrots – most people probably know this already.

What you may not know and should know is the following:
Once the carrots are cut and shaped into cocktail carrots they are dipped in a solution of water and chlorine in order to preserve them (this is the same chlorine used in your pool).

Since they do not have their skin or natural protective covering, they give them a higher dose of chlorine.

You will notice that once you keep these carrots in your refrigerator for a few days, a white covering will form on the carrots. This is the chlorine which resurfaces. At what cost do we put our health at risk to have esthetically pleasing vegetables?

Chlorine is a very well-known carcinogen, which causes Cancer. I thought this was worth passing on. Pass it on to as many people as possible in hopes of informing them where these carrots come from and how they are processed.

I used to buy those baby carrots for vegetable dips. I know that I will never buy them again!!!!”

Is this true?  Let’s take a look.  Thanks to good ol’ Google here is what I found:

So, YES.  They use a solution of chlorine and water to soak carrots.  It’s a safe bet that  it’s true for most of our fruit and veggies.  Are you satisfied that it’s legal and acceptable?  That’s up to you.  My answer to the problem?

GROW YOUR OWN CARROTS!  It’s time to get your gardens ready…GO!

Happy Spring everyone. 🙂


Change is Good


Today you will see changes to “Hello, I’m a Carboholic” on Facebook and the blog.

I am now “Carboholics for Healthy Eating”.  It’s spring and we need to plant a garden and make a commitment to eating better.

That means staying away from fast food as well as processed and prepackaged food from our stores.

Read labels. Follow blogs. Like Facebook pages.

Whatever you have to do to educate yourself that there IS a healthier way to eat, and it doesn’t have to be so hard.

Share your ideas, your garden plans, the online resources you’ve found.  Let’s encourage each other as we seek to eat healthier this spring!

Seeing RED


Easter is quickly approaching!  The stores are filled with every kind of candy we can imagine!  All those colors!  So pretty, so tempting.

However, do a little reading before you hit the stores to fill those little baskets.

What’s up with all those colors?  Why do they tell us to avoid red coloring?  As always, do a Google search for yourself and get educated.  Here are a few noteworthy sourses that I found:

From Doctor Oz, “Food Dyes: Are They Safe?”

Prevention.com, “Your Food’s True Colors”

NPR.org, “FDA Probes Link Between Food Dyes, Kids’ Behavior”

And even SNOPES.com weighs in on the subject with “Red Red Whine”

Read for yourself, make educated decisions for your family, consider alternatives in the baskets this year. What are some of the alternatives your children enjoy?  Share with us.

Healthy Snack

Do you ever watch The Chew?  It’s a show on ABC at Noon CST.  Great show, great food.  They often offer healthy ways to make our favorites.  Many days the episode has a theme.  Last week they did their favorite dips.  Today, I’m sharing one of those recipes.

WHITE BEAN DIP is a very healthy snack and couldn’t be easier to make.  For you hummus fans, you’ll find it similar.

I served it with bagel chips, but you could use veggies for a healthier alternative.  In fact, next time I will!  If you like it a little spicier you can add more red pepper flakes.  Or, dial down the garlic if you’d like.


All ingredients in my little blender-top food processor.  That's one can of the beans.

All ingredients in my little blender-top food processor. That’s one can of the beans.

Ready to eat!

Ready to eat!

Got Milk?

Hello everyone!  Hope you are all rested after the daylight savings time change this past weekend.  It’s a rough one!

Today I’m thinking about milk. I’m talking your everyday grocery store purchased cow’s milk.  One reason it’s on my mind I’ve mentioned before and you can see it HERE…I think you’ll be shocked.milkbottle 01

I’m also thinking about milk because when I splurge on a morning latte (I know…big mistake!), I am sometimes asked to choose between skim or 2% milk.  Gets me thinking…”which is really more fattening?”.  So let’s talk about that.

First, my conclusion, then I’ll add a few informational links to back up my reasoning.  I’m choosing 2% over skim.  Skim has less FAT, but much more sugar.  All that sugar doesn’t really help it taste better does it?  So why consume it?  It’s that simple really.

Here are the links I promised (Google the subject and make your own decision):

Details.com “Is Skim Milk Making You Fat?”

Menshealth.com “Is Milk Really Healthy for You?”

And last, but not least, the all-knowing Dr. Oz: Huffingtonpost.com “The Most Fattening Food in America”

As I said, research the subject for yourself and see what you think.  Tell us in the comments what your choice is and why.

Have a great week everyone!  THINK SPRING! 😉

Killing Us?

Is the government really trying to kill us?  I’ve seen a lot of things that sure seem to point in that direction.  As for government conspiracies…I don’t know about that.  But there is a lot of truth to things like this dramatic video and this recent article about hidden artificial sweeteners!  Check it out, get educated, and decide for yourself:



And this recent article concerning HIDDEN ARTIFICIAL SWEETENERS in our MILK!

Be educated.  Make wise decisions.  Start healthy habits early for your children.

Fancy Name, Easy Meal

Hello fellow Carboholics! It’s been over a year since I wrote to you.

Here’s a great idea for a meal.  Can be breakfast, lunch or supper and is probably one of the most flexible recipes around.fresh eggs 02-2013

I recently received the gift of two dozen fresh eggs.  The first thing I thought to make was a frittata.  Fancy name, but it’s just a glorified omlet.  One of the greatest use of leftovers and fresh veggies there is.

Before I proceed, let me just say that I know there are eggs, bacon and cheese in this recipe.  However, used in moderation, these are just fine.  Also let me say that this kind of dish can be tailored for the needs and tastes of you and your family.  The only rules are 1) Use what you have & what you like, 2) Use fresh whenever possible, and 3) Don’t be afraid, it’s very easy.

I used a heavy cast-iron skillet.  Because that’s the only skillet I have that can go in the oven and because it IS heavy so the eggs won’t burn.  I don’t know about your cast iron, but mine still needs some grease so the food doesn’t stick, so here’s what I did first…

Fry bacon in the heavy and oven-proof skillet.  (Again, I used cast iron).  Cook to your favorite crispness.  Remove bacon to paper towels to absorb excess grease.  Once the bacon cools, break it into about 1/4 pieces so it is bite-size.  Leave bacon grease in the pan.  NOTE: Use your discretion here.  If you made a ton of grease then you may want to remove some.  Basically, you want the bottom of the pan coated slightly so the eggs don’t stick.

While the bacon was frying I broke eight of the fresh eggs into a mixing bowl.  Now, you can use four or six or ten eggs.  Depends on how many you are feeding and if you want leftovers, which I did.  To the eggs I added a smidge of 2% milk (that’s as close to measuring as this recipe gets…”smidge”).  I also added some chopped fresh chives, pepper and a dash of salt.  Once again, I will repeat…Use whatever seasoning you prefer.  Use dry herbs if you want.  Just remember that a little goes a long way.  Scrabble the egg mixture in the bowl.

Time to assemble and prep some other ingredients, I used: Fresh spinach, chopped slightly and stems removed; fresh mushrooms, chopped slightly.  Remember, you want meat and veggies to be bite-size. Thinking back, I should have added the mushrooms to the pan of bacon grease and sauteed them a little first.  But I don’t think I did.  Oh well, it was still amazing.

Time to put it all together.  Be sure the pan with grease is good and warm, yet not so hot as to burn or start a fire! 😉  Slowly pour in the egg mixture.  You’ll see the scramble begin to bubble and cook quickly. Stir gently for a minute, carefully lifting the edges from the pan so the mixture distributes and cooks.  After the eggs begin to set on the bottom you can add the remaining ingredients.  I semi-evenly distributed the mushrooms, spinach and bacon pieces.  I again checked the egg edges and did a little more lifting from the side of the pan.  Once the eggs looked almost cooked through…the top still being runny… I sprinkled on some shredded cheddar cheese.

Then into the oven preheated to 350 degrees it goes!  How long it takes to bake through is up to how many eggs and other ingredients you use.  You’ll want the top to be done and a little puffy with the cheese a little golden brown (see pictures below).

Remove from the oven when done and let it sit for a short time before cutting.  Cut into pie shaped pieces and serve.  This can be the whole meal or you can serve a side of more veggies. a small serving of potatoes, or even fruit.  Remember, moderation is key even with carbohydrates.

Voila!  You have made a frittata.  See, it’s just a big ol’ omlet!

FreshEggFrittata 02-2013

FreshEggFrittata 02 02-2013


There is no real ingredient list for this recipe!  As I said, this is one of the most flexible recipes there is.  Google or Pinterest “frittata” and you’ll find many variations and ideas.

Meat: You can use bacon, ham, sausage, pancetta or prosciutto, leftover chicken or even pork.  OR… go meatless!  Just remember that the pan will need some kind of fat before you add the eggs.  If not frying bacon or sausage first, use a bit of cooking spray, butter or oil.

Veggies: The possibilities are endless!  Use your imagination.  Use what you like and what you have.  Fresh is best nutritionally.  If you use frozen, just thaw them a bit first.

Seasonings/Herbs: Salt and pepper.  Chives or onions.  Rosemary or thyme.  Basil or parsley.  It’s all up to you.

As for veggies and herbs… I really feel that many dishes need a hint of something green.  This is one of those dishes and it’s easy to choose the green you prefer.

Cheese or no cheese?  It’s up to you of course!  Dare I say one more time…USE WHAT YOU HAVE?  haha

The leftovers heated well in the microwave for lunch the next day, but would have made an great quick breakfast.  Have fun and enjoy being a real cook! It’s so much better for you in the long run.

What is your favorite anything-goes recipe?  Share with us!