Food Annoyances & New Writing Gig!

February 6, 2012

in Blog, News, Facts, Fitness

Happy Monday!  Hope you had a great weekend!  Ours was great.  Sun was out, kids birthday party on Saturday (Sienna loves parties), trip to the mall, walk with the dogs, and Super Bowl!  Brent took some time to explain the game of football to me (I don’t get it).  He’s tried to explain it before, but for some reason, how he explained it yesterday, it ‘clicked’ with me, so I actually enjoyed watching the game!

I didn’t go all out for Super Bowl food.  It was just the 2 (well 3) of us, so I just did healthy pizza’s on tortillas for dinner.  Brent’s was sausage, mushroom.  Mine was turkey, pineapple, mushroom, sun-dried tomato.  I also did a third for us to share (but I ate most of it!) of pesto, sun-dried tomato and mushroom. Forgot to snap pics.

As for shopping finds, I’m pleased to have gotten my first pair of TOMS…

I love their One-for-One philosophy.  For every pair sold, they give a pair to a child in need.  I wanted to get a couple pairs for Sienna, but the store didn’t have her size.

So I’ve come across some food annoyances/pet peeves in the past week related to food, so I just had to share…

Have you ever had a ‘bad batch’ of hard boiled eggs that just wouldn’t peel properly?

That was me last week…

Is it just a myth that eggs that aren’t fresh, peel easier?  I thought that was true.  But it certainly wasn’t the case with these eggs.  They had been in the fridge for just over a week, yet they still wouldn’t peel properly.  I wonder what makes some eggs easy to peel, and others not?  Can anyone answer that?

This next pet peeve is about food labeling.  I’m sure we’ve all come across deceptive food labels.

I’m always confused about the difference between Sweet Potatoes and Yams, as they are supposidly different.  In Canada, a lot of the time, Sweet Potatoes white inside?  Yams are always orange, unless they are purple yams or something.

But how’s this for being confused….what are they?!

I posted about this a bit ago on the Facebook page, but another annoyance of mine…

Don’t you hate when this happens to your oatmeal?

In other news, I’m pretty excited about a new gig I’ve been offered.

I was contacted by someone at the Huffington Post Canada about being one of their contributing bloggers…

I’m still kinda in shock!  I mean, I’m not a brilliant writer or anything, just a regular blogger!  I read so many blogs that are so well written as every post is like a story.  Gosh, that is so not my blog!

I hope to submit at least 1 article per month…either health related or a recipe.  Its an un-paid gig, but its great exposure to my blog and site. So I’ll be digging to find the extra time to write even more!

I do notice that a lot of the articles posted on Huff Post are highly opinion based (but also backed up with facts), so I’m a little excited to get my opinion out there.  I’ve always been a bit afraid of ruffling feathers and offending others.  I tend to keep opinions to myself.  But I’m excited to come out of my shell a bit more and talk about some topics I’m passionate about.

Question of the Day: I’d love to know what one of your food pet peeves are!


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I'm Kristine Fretwell, busy mom of 2 little girls, author, blogger, and former pro fitness competitor. I love almost any kind of cookie, anything coconut or pumpkin flavored, and Thai food. A perfect day for me is enjoying my family, getting to the gym, and whipping up a new healthy recipe. I've got a collection of over 300 healthy recipes, and other tidbits like fitness and health tips. My recipes have been featured on websites such as Huffington Post, Savvy Mom, Shape and Skinny Scoop.
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Latest posts by Kristine (see all)

  • Megan Aronson

    Congrats Kris! You deserve it, and I can’t wait to see your guest blogs for the Huff! 

  • Kathleen @ KatsHealthCorner

    Ohmygosh, I hate it when my oatmeal overflows! It really post-pones breakfast time. 😉

    • Kristine Fretwell

      I know, right? Major slimy cleanup is never fun in the morning!

  • Anna @ The Guiltless Life

    Congratulations! You ARE a great writer and your opinion will be fab to read!

    I don’t have that happen to my oatmeal because I usually cook it in a saucepan on the stovetop, but it does happen to my muffins in a mug all the time and YES it drives me nuts! I also hate peeling hard-boiled eggs – I have never been able to peel one without it ending up looking like yours! Haha

  • Myda Winkelman

    Congrats on your writing gig!!

    You can run your hard boiled eggs under cold water for a while as soon as they are done. That should help to produce a nice clean peel 🙂

  • jill

    Holy crap…that is amazing…what exposure and opportunity!! I’ve always been trying to get into freelance writing like that…but only have limited experience with some stuff on the Examiner or whatever…what are writing have you done? did you ever contact them before with wanting to write for them? suggestions on  sites I can contaact or how to get into it? I would so so appreciate it. You can email me if you can (or want).
    Huge congrats!

    • Kristine Fretwell

      Thanks Jill!  The only other writing I’ve done is a feature on for a recipe, another recipe in Oxygen Magazine, and some articles on local news sites (recipes and articles).  I’m not sure how they found me, as I hadn’t contacted them.

  • Lily

    Congrats on the writing offer! How fun, nerve-wracking and exciting!…And a great opportunity!

    About eggs, I was always taught that, too (I grew up with our own eggs, our own EVERYTHING but wheat and rice–including spring water; I live in the Ozark Mountains) but a trick I was taught was to put a pinch of salt in your boiling water. Can’t swear it helps but that’s what I do!

    A week “old” isn’t at all old for eggs, btw. While Westerners keep eggs in the fridge, even in Mexico, they still keep eggs on the counter. Often, in a basket rather like this:
    Eggs bought in stores are often on the shelf longer than a month. I’ve kept our freshly-laid eggs well over 2 months (refrigerated and they’re totally fine).

    • Kristine Fretwell

      Thanks Lily! Great tips on the eggs! I will try the pinch of salt trick.  You’re probably right, they probably we’re as fresh as I though, as they could have been sitting at the store for a while.  I wonder if age has anything to do with how they peel…hmmm. How interesting in Mexico they keep eggs at room temp…

  • Angela

    OMG I’m so excited for you Kristine!! I love the articles on the Huffington Post’s healthy living pages and would be absolutely ecstatic about an opportunity to write for them. Congratulations!! 🙂 

    • Kristine Fretwell

      Thanks Angela!! 🙂

  • Kris

    I too shared your yam confusion. I researched it because I wanted to grow my own sweet potatoes (the orange ones). Here is what I discovered
    Yam is the common name for some species in the genus Dioscorea (family Dioscoreaceae). These are perennial herbaceous vines cultivated for the consumption of their starchy tubers in Africa, Asia, Latin America and Oceania. There are many cultivars of yam.

    Although the sweet potato (Ipomoea batatas) has traditionally been referred to as a yam in parts of the United States and Canada, it is not part of the Dioscoreaceae family. 
     So the Yams (yellowish starchy ones) are actually sweet potatoes too, just a different variety.

    • Kristine Fretwell

      Ok, that makes sense!  I knew they were different, but it would be nice if there was consistency on the store shelves! haha.  Sometimes I just scratch the skin to make sure its orange underneath so I’m not surprised when I get home!  I guess you’d need to investigate if you had a garden or else you could buy seeds for yams and end up with white sweet potatoes! Ha!

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