Category Archives: Anytime

The Carapace Conundrum (Crustacean or Mollusk?)

If you’re like me, you LOVE shellfish.  But they’re not all the same…a fun icky fact for you:  CRUSTACEANS have shells that are grown from a carbohydrate that they manufacture themselves called chitin, just like insects (way back when they were related… )   We’re talking shrimp, prawns, lobster, crab here.
MOLLUSKS grow their shells from materials they eat -mostly calcium carbonate – that is found in marble and limestone (not to mention egggshells!).   Mollusks grow their shells once or twice a year when they need to (the house gets kinda cramped when they grow) during the warm months.  You can see their growing cycle on their shells – the rings.  So you can tell how old your clam  (or mussel, or oyster, or scallop) is by counting the rings and multiplying by 1.5. There are scores of fun shellfish and mollusk options on our menu at   Here’s to the party in your mouth!

Eat All You Want and Lose Weight!

Celery does more than serve as a swizzle stick for your glass of tomato juice. The stalks are packed with a plant compound called luteolin, which calms a type of immune cell in the brain and spinal cord that works to keep the brain in good working order. Luteolin is linked to lower rates of age-related memory loss, according to a study reported in the Journal of Nutrition. Because the study was carried out in mice, more research needs to be done to see if the results can be replicated in humans.

Celery also takes more calories to chew and swallow than it contains – which makes it a GREAT diet food.  Unless, if you’re like Lula, you drown it in bleu cheese. 🙂  Celery is a chief component in flavor bases used in several world cuisines – the Latin community calls it Sofrito, the French call it Mire Poix, and southerners call it the Holy Trinity!  Believe it or not it is an ingredient in Lula’s for Lunch…and More! Catering ‘s beauty before you : our Creole Shrimp ‘n Grits!


Nuts about Almonds

Shelling out for a bag of almonds might not be a bad idea if you need to lower your cholesterol.  Almonds are recognized as a cholesterol-lowering food; studies also show that they can reduce the risk of heart disease.

One ounce of almonds, about 25 nuts, contains 164 calories and 1.10 grams of saturated fat.  That same ounce is also a good source of protein, potassium, vitamin E, and magnesium, and has no cholesterol.

The “ancients” seemed to already know these facts.  Ancient desert nomads combined almonds with chopped dates, bits of pistachios, sesame oil, and breadcrums and rolled them into balls.  The world’s first trail mix!!

King Tut apparently knew the nutritional value of almonds.  Several handfuls of them accompanied him into the tomb, perhaps to nourish him on his post-life journey.

Lula’s for Lunch…and More! Catering uses all KINDS of nuts in every way possible.  We LOVE them for their deliciousness and their nutritional value.  We always label our foods that contain nuts, however, for our clients that may have nut sensitivities .

Bourbon Pecan Bark
Bourbon Pecan Bark

Pumpkin Packs a Punch!

Pumpkin seeds are one smart snack. They’re rich in zinc, a mineral vital for memory and thinking skills. They’re also packed with magnesium, a mineral that fights inflammation and contributes to the creation of new brain cells.

In addition, pumpkin seeds contain a hefty amount of tryptophan, an amino acid that the body converts to the good-mood chemical serotonin. As if that’s not enough, pumpkin seeds contain a wide variety of antioxidants that may slow brain aging.  At Lula’s for Lunch…and More! Catering , we  toast our pumpkin seeds and use them in many salads as well as garnish entrees for a satisfying crunch!  This picture is of our Citrus Avocado Salad.  Now, drool!

Wrinkles Save Your Mind!

Raisins are among the top food sources of boron, a brain-boosting mineral. “Among its other benefits, boron improves mental alertness, short-term memory and focus, and even affects eye-hand coordination and dexterity,” says Forrest Nielsen, retired research nutritionist at the Grand Forks Human Nutrition Research Center in North Dakota. You probably won’t learn to juggle four balls at once just by eating a handful of raisins, but this fruit (and a lot of practice) will set you on the right path.  If you like raisins, Lula’s for Lunch…and More! Catering can put them in any dish you want!!

Other foods rich in boron: chickpeas, almonds, walnuts, avocados.

Purple Potatoes – Another Peruvian Masterpiece!

These gemlike spuds are about as big as a Ping-Pong ball, but don’t let their size fool you. Purple potatoes have many times the antioxidant power of their cousins, white and yellow potatoes. Studies have found that the plant pigments that give them their lovely color, called anthocyanins, may improve memory and prevent age-related muddled thinking. Also, their high levels of folate help lower levels of the amino acid homocysteine, which can damage brain cells. Pretty good for such a tiny tater.

Did you know all potatoes originated in the Andes?  Yup – that’s where they come from!  Lula’s for Lunch…and More! Catering LUVS potatoes and uses them in many different dishes in EVERY color!

More Eggy Wisdom


Folks, I am once again borrowing from my friend Heidi Bright, author of  Thriver Soup: A Feast for Living Consciously During the Cancer Journey (click here to learn more about her book) – we share the same “happy/healthy” philosophy regarding our animal sources and Heidi is just chock FULL of information regarding food and your health!

How Nutritious are Your Eggs?

I used to buy my eggs from a discount store at a discount price. The poor hens, most likely trapped in battery cages, probably never saw sunlight or moved outside of their tiny cells. (In a 2014 report, 95% of U.S. eggs came from hens trapped in battery cages.) What a miserable existence. I found the shells overly easy to crack open. They reminded me of the egg breakage I’d read about among wild birds. These fowl are experiencing losses in breeding success due to contamination by post-1945 “residues of synthetic organic chemicals used as pesticides and in industry.”

As I learned, I moved to slightly costlier eggs.

One day my son cut his finger and bled profusely. I remembered reading that eggshell membranes can be used to temporarily stop excessive bleeding. I grabbed an egg and struggled to get a little bit of the membrane out of the bottom of the shell. I got only a small crumpled piece out, and put it on his little cut.

The cut immediately stopped bleeding. We were both stunned.  I then looked up more information on those membranes. They can be used to:

  • treat wounds to prevent scar tissue;
  • reduce the effects of osteoarthritis;
  • improve health of skin, hair, and nails.

That was the end of cheap eggs for me. I began buying my eggs from local farmers, and when they weren’t available, got organic eggs from the supermarket. I immediately noticed a difference when cracking the eggs – the shells were tougher to break open.

But how to separate the membrane from the shell? I tried a few methods, none of which worked very well. The membranes were slick, tore easily, and took forever to separate from the shells.

Okay, so maybe the problem, again, was with the eggs themselves. So I moved to the most expensive eggs – organic, free-range, certified humane (raised and handled), and no synthetic pesticides, hormones, or antibiotics.

Viola! The membrane, tough and gauzy, pulled right off in large pieces. So easy! And to me it meant the membrane must be full of nutrients, especially collagen. I wanted those nutrients. If you want to see what a healthy membrane looks like you can see it here on YouTube.

I clean the membranes and drop them into my Vitamix to blend with greens for my smoothies.

To me, it’s worth the extra expense to get high-quality eggs, not only because I am prone to osteoarthritis, but also because as a survivor of highly aggressive end-stage sarcoma, nutrition is extremely important to me. I want to maintain my cancer remission! Healthy eating can only help, in my opinion.

Plus I’d rather get the membrane from eggs I cracked, so I know the source, than something that has been put through a chemical or other process, and then who knows the quality of the membrane anyway. Probably not from the healthiest eggs.

And another benefit. I clean and dehydrate the shells, crush them with a mortar and pestle, then add lemon or lime juice and create my own calcium supplement.

Happy hens make nutritious eggs, which help me stay healthy.

Click here to see a video of healthy egg membranes.



Another “Brainy” Food – the PINEAPPLE!

Underneath its spiny exterior, pineapples pack a brain-boosting wallop. Bromelain, an enzyme found only in pineapples, keeps blood platelets from sticking together and forming clots. These clots can break off from artery walls and interrupt blood flow to the brain, setting you up for a memory-damaging stroke.  Pineapples are also rich in folate (aka vitamin B9), which can help make you more alert and better able to focus!

Milk – What’s the Difference?


We all have our favorite “blend” – skim, 2% etc., and we know what we like to taste when drinking a big glass of ice cold milk.  BUT…can we just use whatever milk we have in the fridge to go into a recipe when it calls for milk?   Well, you can try…but not really… As with all cooking, science plays a big part – and the chemical makeup of fat milk vs. no fat milk does make a difference. 


When a recipe calls for just “milk” and doesn’t give you any direction, what to do? Just make sure there’s some fat in your milk.  I always have on hand skim milk because that’s what I like to drink (hormone and pesticide free, of course!).  I always have on hand half ‘n half because that’s what my beloved husband says I like in my coffee (yes it’s true…I have no idea what goes in my coffee – only Gordon does).  Since half ‘n half is half whole milk and half cream, it’s got plenty of fat  to make things taste dreamy, but more fat than we like on our hips.  Cutting it with no fat skim milk by ½ seems to keep my recipes rich, but not too fatty.  If you have 2% milk on hand at all times, I’d use that in its entirety as it has enough fat not to mess with a final recipe’s consistency.  Just don’t use all skim milk in recipes unless it is specifically called for because recipe developers count on the fat in conjunction with their other ingredients to create the final product consistency they intended upon. 


At Lula’s for Lunch…and More! Catering we have many different recipes for the same thing – for instance, our fat FREE Smashed Potatoes (we throw a couple of secret ingredients in there to fool your tastebuds into thinking how rich they are) or our Cream Cheese Horseradish Smashed Potatoes which uses skim milk to keep the fat content down, but the cream cheese keeps the luscious mouth feel and taste UP.  So…if you want a lower fat version of something – just ask!!