tag:blogger.com,1999:blog-61099482482222722592024-03-13T10:29:42.892-07:00Magnolia Bloomingthoughts. hopes. trials. errors. lessons. discoveries. life.Unknownnoreply@blogger.comBlogger40125tag:blogger.com,1999:blog-6109948248222272259.post-23138802832244224322013-11-06T18:36:00.000-08:002013-11-06T18:40:06.243-08:00Coconut Ice Cream recipes - easy and healthy and delicious!Ok, I had to share how to make easy and delicious homemade ice cream, because it's just too good not to share with the world!<br />
<i>All you need is:</i><br />
Coconut milk (preferably not "light") or the Coconut cream from Trader Joe's<br />
flavorings/mix-ins<br />
Ice cream maker, bowl frozen (<a href="http://www.amazon.com/Cuisinart-ICE-20-Automatic-2-Quart-Cream/dp/B00000JGRT/ref=sr_1_8?s=home-garden&ie=UTF8&qid=1383787759&sr=1-8&keywords=cuisinart+ice+cream+makers" target="_blank">this is the one we have</a>, I think)<br />
<br />
We first got hooked on making ice cream with coconut milk after making the AMAZING <a href="http://www.edibleperspective.com/home/2013/6/5/vanilla-peanut-butter-chunk-chocolate-crunch-ice-cream.html" target="_blank">Vanilla Peanut Butter Chunk Ice Cream</a> from Edible Perspective. It was a little more time-consuming, but totally worth it! As much as I love making <a href="http://www.thekitchn.com/how-to-make-creamy-ice-cream-w-93414" target="_blank">banana ice cream</a>, there's just something more decadent and satisfying about these milky, creamy, delicious coconut-based ice creams....<br />
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Without further ado, here are my own coconut ice cream recipes that are really a cinch to make!<br />
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Our most recent creation was our own version of Hood's "Comeback Caramel".<br />
Our version consisted of a base of coconut cream and carob powder, with layers of<a href="http://urbanposer.blogspot.com/2013/04/3-step-paleo-caramel-cane-sugar-free.html" target="_blank"> this homemade caramel</a>!<br />
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<b>Coconut-Carob Ice Cream Base:</b><br />
<br />
<ul>
<li>2 cans full-fat coconut milk (I used Trader Joe's Coconut Cream)</li>
<li>1/2 cup carob powder</li>
<li>2 tsp. vanilla extract</li>
</ul>
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<b>Caramel: </b>(adapted from<a href="http://urbanposer.blogspot.com/2013/10/caramel-apple-coconut-macaroons.html" target="_blank"> here</a>)</div>
<div>
<ul>
<li>1/2 c. coconut milk (I used light this time, but I think full-fat would have turned out better)</li>
<li>1/2 c. maple syrup</li>
</ul>
<div>
<b>Directions:</b></div>
</div>
<div>
In a small saucepan (or bowl), mix together the coconut milk/cream, carob powder, and vanilla extract. If you do this in a saucepan over low heat, they will mix more easily, but you will have to cool the mixture in a bowl of ice before pouring it into the ice cream maker. (I forgot to do that and it took a lot longer for the ice cream to freeze). Once it's all blended and cool, pour it into your ice cream maker and let it go for about 25-30 minutes.</div>
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<br /></div>
<div>
For the caramel, mix together the coconut milk and maple syrup in a sauce pan, and bring to a simmer over medium-high heat. Keep it at this stage for 5-7 minutes, or until the mixture has thickened and reduced by half. It should make 1/2 cup total. Let it cool a bit so it doesn't melt the ice cream!</div>
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When the ice cream is done, spread 1/3 to 1/2 into a loaf pan, then drizzle on half of caramel, top that with more ice cream, then the rest of the caramel, then the rest of the ice cream (if there is any)! Freeze for at least 30 minutes to firm up. </div>
<div>
Scoop and savor!</div>
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Another ice cream recipe that we made was a<b> mint chocolate chip</b> one.</div>
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With fresh mint!</div>
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It was SO good!</div>
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<br /></div>
<div>
<b>Mint Chocolate Chip Coconut Ice Cream</b></div>
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Ingredients: Coconut Cream + maple syrup (2 Tbsp) + fresh mint (1 cup? maybe more?) + unsweetened baker's chocolate (2 oz.)</div>
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Blend coconut, mint, and syrup in a blender until very smooth.</div>
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Pour into ice cream maker, and let it churn for 20-25 minutes.</div>
<div>
Meanwhile, melt the chocolate in a small microwavable dish, then spread it thinly on a parchment-lined cookie sheet, and stick it in the freezer.</div>
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When the ice cream is done, chop up the chocolate and mix it in to the ice cream! </div>
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Makes 4 servings.</div>
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MMM! Fresh and minty, with just the right amount of crispy chocolate!</div>
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Let me know what you think of these, if you try them out! Or if you make your own versions! Yay for ice cream!</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6109948248222272259.post-7439539687544894332013-10-06T14:54:00.001-07:002013-10-06T14:54:48.642-07:00What do you want me to share?I need your help!<br />
<br />
Ok, so I'm officially three weeks into my <a href="http://nutritionaltherapy.com/" target="_blank">Nutritional Therapy Practitioner</a> program! It is a LOT of information at a pretty quick pace, but there is a decent amount of review and reinforcement of major concepts, which is helpful.<br />
<br />
As I've been going through all my reading and studying, I've been taking notes in order to process and digest (haha...) the content, and to figure out how it all applies to my daily life. It's challenging, often overwhelming and all-consuming, but definitely rewarding. As much as I am a bit frazzled by it all, I'm having fun too!<br />
<br />
I feel like I'm just scratching the surface so far - there is SO much to learn, and these topics in nutrition are SO complex, but even just scratching the surface has brought up many "basics" (I put this in quotes, because I knew nothing about them until recently, so don't feel bad if you're hearing this for the first time!) that I feel the need to <i>share</i>, so that these simple health-promoting tips won't be kept secret!<br />
<br />
Here's where YOU come in! I would love to know which topics you would like to hear more about! Here are the topics that I've been wanting to share about, and you can help me prioritize:<br />
<br />
Proper food preparation/cultured foods:<br />
<br />
<ul>
<li>soaking & sprouting (grains, nuts, seeds, beans)</li>
<li>dehydrating (vs. denaturing)</li>
<li>sourdough</li>
<li>lacto-fermenting/cultured veggies</li>
<li>raw vs. pasteurized dairy</li>
<li>Kombucha</li>
</ul>
Macronutrients:<br />
<br />
<ul>
<li>Balanced diet - aiming for a 40-30-30 macronutrient ratio</li>
<li>Fats, Proteins, and Carbs: Quality counts!</li>
<li>Why bother with "pasture-raised", "grass-fed", "organic" foods?</li>
</ul>
<br />
**disclaimer: obviously, I'm just learning about all of this myself, so I am in no way an expert. I have many of my own questions about them, but I will include my questions in my posts too!<br />
<br />
If there are any other topics that I think of, I'll try adding them, and if there's anything YOU want to know about that I didn't just list above, please let me know! I will keep sharing as I learn more, too.<br />
<br />
~Rachel<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6109948248222272259.post-68581895675590918722013-06-28T13:28:00.000-07:002013-06-28T20:35:17.860-07:00What I've been learning recently: food & nutritionI have recently been learning a lot of information that I never knew with regards to health, food, and nutrition.<br />
Most of the information in this post is from Nourishing Traditions by Sally Fallon. It is one of the required readings for the Nutritional Therapy Program that I will be starting in the fall (yay!), and it's chock full of interesting information that just might change the way you think about food for good. Some friends of ours gave me this book for my birthday way back in 2005, but I had yet to pick it up and read it in earnest until now.<br />
<br />
It's been blowing my mind, and I needed to share what I've been learning! I apologize if there's too much information, or if it's confusing...for a while (and still currently, to an extent), this was all a big jumbled mess of overwhelmingly new imformation to me, and it honestly stressed me out.<br />
<br />
I think that some of the biggest reasons that this new knowledge has affected me so powerfully is twofold. First, I've been operating under the assumption for the better part of two years now that animal products are more dangerous to eat than plants, and that a balanced vegetarian diet might just be the ideal diet. I even had gone through a phase where I thought an all-green-smoothie diet would be the healthiest one, but not anymore! Secondly, there were many connections made between the benefits of animal products and fertility/reproductive health and mental health that made me question the way I've been eating over the past year and a half.<br />
<br />
Ok, to get down to it, here are some of the things that I have learned so far:<br />
<br />
The benefits of <i>culturing</i> foods such as dairy & veggies:<br />
<ul>
<li>culturing foods increses the level of enzymes, which help digest and absorb the food and its nutrients</li>
<li>culturing dairy starts to break down the lactose (milk sugar) and the casein (milk protein)</li>
<li>lacto-fermentation of veggies & fruits enhances digestibility, increses vitamin levels, produces enzymes, antibiotic and anti-carcinogenic substances, and promotes healthy bacteria in the intestines (p.89)</li>
<li>Adding cultured foods to our meals allows us to still gain benefits from cooked foods whose enzymes have been destroyed.</li>
</ul>
<div>
The necessity of some animal products to our fullest health:</div>
<div>
<ul>
<li>usable B<span style="font-size: xx-small;">12</span> is found only in animal products</li>
<li>even a small amount of animal protein (eggs, fish, broth, raw milk/cheese...) allow for full assimilation of plant proteins (even if a plant contains a "complete" protein on its own)</li>
<li>Butter (from grass-fed cows) is the best source of Vitamin A, and a good source of Vitamins D, K, and E as well (all fat-soluble).</li>
<li>Calcium from dairy & bone broth is much more "bioavailable" than from veggies</li>
<li>Bone broths (which I have yet to really learn about) are super sources of important minerals </li>
</ul>
<div>
Myths about fats busted:</div>
</div>
<div>
<ul>
<li>Animal fats are not only <i>not bad for you</i>, they are some of the best sources of vitamins, provide necessary saturated fats and cholesterol, and even have anti-microbial properties</li>
<li>Cholesterol is not only not bad for you, but it's <i>necessary</i> to our health and everyday body functions!</li>
<li>Cholesterol is needed for: hormones, Vitamin D formation, digestion of fats, healthy cell membranes, mother's milk, and healthy intestinal walls, and it's an antioxidant!</li>
<li><i>damaged</i> cholesterol is bad for you (found in powdered eggs & milk, and meats/fats that have been subjected to high heat)</li>
<li>Saturated fats are also necessary!</li>
<li>Saturated fats are needed for: cell membranes, bone health, protecting the liver, enhancing the immune system, using essential fatty acids, fueling the heart, and protecting the digestive tract against harmful microorganisms (p. 11)</li>
<li>Saturated fats <i>don't</i> cause heart disease</li>
</ul>
<div>
Importance of RAW dairy products from grass-fed cows (I always thought that raw milk and its products sounded very strange, and rather extreme). </div>
<div>
According to Sally Fallon (p. 34), Pasteurization:</div>
</div>
<div>
<ul>
<li>destroys beneficial pathogen-fighting bacteria naturally occuring in milk</li>
<li>alters milk's amino acid tyrosine, making the whole complex of proteins less available</li>
<li>promotes rancidity of unsaturated fatty acids</li>
<li>destroys about half the natural vitamin C in milk, and up to 80% of other water-soluble vitamins, including B12.</li>
<li>reduces the availablility of minerals such as calcium, magnesium, & potassium</li>
<li>destroys all the enzymes necessary to use all the nutrients in the milk.</li>
</ul>
</div>
<div>
<i>Finally, here are some quotes from Nourishing Traditions that I found interesting:</i></div>
"The only good source of fat-soluble vitamins in the American diet, one sure to be eaten, is butterfat." (p. 16)<br />
<br />
"Eat egg yolks and other animal fats with the proteind to which they are attached. And ... use as much good-quality butter as you like, with the happy assurance that it is a wholesome--indeed, an essential--food for you and your whole family." (p. 20)<br />
<br />
"Traditional societies usually soak or ferment their grains before eating them, processes that neutralize phytates and enzyme inhibitors, and, in effect, predigest grains so that all their nutrients are more available." (p. 25)<br />
<br />
If you're interested in these topics, here are some resources that I've found so far:<br />
Cultured foods: <a href="http://www.culturesforhealth.com/">http://www.culturesforhealth.com/</a><br />
a blog about all these methods: <a href="http://nourishedkitchen.com/">http://nourishedkitchen.com/</a><br />
Info about raw dairy: <a href="http://www.realmilk.com/">http://www.realmilk.com/</a><br />
Northeast Organic Farming Association: <a href="http://www.nofamass.org/">http://www.nofamass.org/</a><br />
& <a href="http://www.nofamass.org/programs/raw-milk-network#.Uc3qCvnVDHQ">http://www.nofamass.org/programs/raw-milk-network#.Uc3qCvnVDHQ</a><br />
<br />
My other recent non-food-related interests:<br />
<span style="font-family: inherit;"><i>Yoga</i></span> (I like <a href="http://www.youtube.com/user/sadienardini" target="_blank">Sadie Nardini's channel</a> on YouTube, and my free "<a href="https://itunes.apple.com/us/app/daily-yoga/id545849922?mt=8" target="_blank">Daily Yoga</a>" ipad app.) has been very balancing for me recently. I love the combination of stretching, strengthening, body-awareness, and challenge!<br />
<i><a href="http://well.blogs.nytimes.com/2013/05/09/the-scientific-7-minute-workout/?_r=0" target="_blank">Tabata</a> exercises </i>- quick but intense workouts use all your major muscle groups and are great when you don't have a lot of time to dedicate to exercise! It's helpful to use a [free] Tabata timer, if you have a smart phone.<br />
<br />
Ok, that's all I'm going to share for now, but there's more to come! This is really just the tip of the iceberg!<br />
<div>
I still have tons of questions, and I haven't even read the chapters on beverages or food allergies, but I wanted to get some of this information out there before it created a backlog in my brain. :)</div>
<div>
I will be posting more soon about specific topics, and my attempts to integrate what I'm learning into my life.</div>
<div>
<br /></div>
<div>
Upcoming posts will include adventures in:</div>
<div>
<i>raw milk</i></div>
<div>
<i>cultured dairy</i></div>
<div>
<i>sprouting</i> (I've done this before, but I think I'm convinced enough to <i>always</i> sprout my grains/nuts/seeds/legumes)</div>
<div>
<i>culturing veggies & fruits</i></div>
<div>
<i>making kombucha</i></div>
<div>
<i>sourdough bread</i></div>
<div>
<i>raw meats</i></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6109948248222272259.post-82947357303969106922012-12-21T06:56:00.000-08:002012-12-21T06:56:51.782-08:00Magnolia Bed & BreakfastWelcome! <div>
<br /></div>
<div>
Magnolia Bed & Breakfast is nestled in the serene and private Magnolia section of Gloucester, in close proximity to many beautiful beaches, forest walks, historic neighborhoods, and fine dining adventures. A stay at Magnolia Bed & Breakfast is the perfect way to experience all that Cape Ann has to offer. Relax, and enjoy!</div>
<div>
<br /></div>
<div style="text-align: center;">
<a href="http://animoto.com/play/1aJ0XFwjTb6oAU7OJ9myKQ" target="_blank">Magnolia Blooming Introduction Video</a></div>
<div>
<br /></div>
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<a href="http://animoto.com/play/1aJ0XFwjTb6oAU7OJ9myKQ#" style="margin-left: 1em; margin-right: 1em;" target="_blank"><img border="0" height="302" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyL_5q0Ue0jZ29Mq3eqvTew0jFgXxWHyJEcxWGYeIm8lQXgKIMklOWR8dRhOOXqmCrp3-rmnNkIV5G6HoUmn1_aTNMkPVZYxDC9xuVQXP-ngwk5KCuRNvsOsLN7eNZjtUuCh7qWSoGFRU/s400/MagnoliaVideo.png" width="400" /></a></div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6109948248222272259.post-9110693026793713292012-08-20T20:36:00.000-07:002012-08-20T20:36:19.254-07:00Flower Boxes from Repurposed WoodWe recently repainted our house from white to grey, and painted the door red.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-TiUvZ2VIU9g/UDL4CaTt2mI/AAAAAAAAEa4/ThuFnnWaC4Q/s1600/20120802_094113.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-TiUvZ2VIU9g/UDL4CaTt2mI/AAAAAAAAEa4/ThuFnnWaC4Q/s400/20120802_094113.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">newly painted!</td></tr>
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We wanted to create accent pieces to complement the door, so we decided to make flower boxes (that would also hopefully block some of the ugly front steps!)<div>
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<i><b>Resources:</b> a 30.5" x 62" section of old deck lattice, an old pallet, an old fence section, and some lengths of square dowel</i></div>
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<i><b>Tools:</b> hammer, drill, miter saw, table saw, screws, nails, and a staple gun</i></div>
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<a href="http://2.bp.blogspot.com/-DCuQP-gM7Ok/UDK6Q9t8HsI/AAAAAAAAEZg/cZDi3G_AdHk/s1600/IMG_0507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="http://2.bp.blogspot.com/-DCuQP-gM7Ok/UDK6Q9t8HsI/AAAAAAAAEZg/cZDi3G_AdHk/s400/IMG_0507.JPG" width="400" /></a></div>
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First, Mike deconstructed an old pallet (sorry, no pictures of that...)</div>
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...then he cut up the base of the pallet, and mitered the edges to create a frame. </div>
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<a href="http://4.bp.blogspot.com/-fblH31hSM6c/UDK6PQIToKI/AAAAAAAAEZc/fntTT8-H_ZY/s1600/IMG_0505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-fblH31hSM6c/UDK6PQIToKI/AAAAAAAAEZc/fntTT8-H_ZY/s400/IMG_0505.JPG" width="400" /></a></div>
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Then we cut slats from the pallet, and nailed them on our frames to create two mini pallets. </div>
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<a href="http://4.bp.blogspot.com/-V9DYgtrcHdA/UDK6TY9dhPI/AAAAAAAAEaU/VC_sBwS5rR4/s1600/IMG_0509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-V9DYgtrcHdA/UDK6TY9dhPI/AAAAAAAAEaU/VC_sBwS5rR4/s400/IMG_0509.JPG" width="400" /></a></div>
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<a href="http://1.bp.blogspot.com/-GBiHpsCNrLw/UDK6RwQViII/AAAAAAAAEaQ/gegYDMb7kvU/s1600/IMG_0508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-GBiHpsCNrLw/UDK6RwQViII/AAAAAAAAEaQ/gegYDMb7kvU/s400/IMG_0508.JPG" width="266" /></a></div>
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Then we cut the lattice in half, lengthwise, then into eight sections.
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Once we had all the sides measured and cut, we cut lengths of square dowels for the interior corners, to attach the sides to, and to provide stability.</div>
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<a href="http://1.bp.blogspot.com/-8Dl3Hh8ZXGk/UDK6aCKEIaI/AAAAAAAAEag/jwbbWNgk82k/s1600/IMG_0514.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-8Dl3Hh8ZXGk/UDK6aCKEIaI/AAAAAAAAEag/jwbbWNgk82k/s400/IMG_0514.JPG" width="400" /></a></div>
Once the frames were constructed, we set them on top of the bases, to make sure they fit.<br />
Next, we wanted to trim the corners for good measure, and to make them look a little neater.<br />
Mike cut some slats from an old fence section, and mitered them to create corner trim, and we attached them with screws.<br />
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Mike is a master with a miter saw!</div>
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<a href="http://3.bp.blogspot.com/-FKaKfLXU9mg/UDK6c1GG8JI/AAAAAAAAEas/RtrbFKZ8DF8/s1600/IMG_0517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-FKaKfLXU9mg/UDK6c1GG8JI/AAAAAAAAEas/RtrbFKZ8DF8/s400/IMG_0517.JPG" width="266" /></a></div>
The last step before painting was to make a trim for the top...<br />
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I almost liked it better before we painted...so nice and rugged!</div>
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Finally we got to paint them!</div>
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<a href="http://4.bp.blogspot.com/-n-W1F7D2MGg/UDK6ldjCwPI/AAAAAAAAEZ4/vGKbsw4snlg/s1600/IMG_0522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="http://4.bp.blogspot.com/-n-W1F7D2MGg/UDK6ldjCwPI/AAAAAAAAEZ4/vGKbsw4snlg/s400/IMG_0522.JPG" width="400" /></a></div>
The painting part took forever though!<br />
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<a href="http://4.bp.blogspot.com/-WrECP0-M7SE/UDK6lBHlYdI/AAAAAAAAEZE/2JlTIeVNIVM/s1600/IMG_0523.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-WrECP0-M7SE/UDK6lBHlYdI/AAAAAAAAEZE/2JlTIeVNIVM/s400/IMG_0523.JPG" width="400" /></a></div>
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Final step: find some nice plants and put these on either side of our from steps!</div>
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Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6109948248222272259.post-65810774348820230602012-08-14T10:24:00.003-07:002012-08-14T10:24:26.315-07:00Homemade Yogurt! In a crock pot!I recently tried my hand at making homemade yogurt in a crock pot.<br />
I like it!<br />
I used the recipe & method found on <a href="http://ourlifesimplified.com/kitchen/all-recipes/homemade-yogurt-in-a-crockpot/#axzz23X2vB16u" target="_blank">Our Life Simplified</a>.<br />
It really is simple!<br />
<b><br /></b>
<b>Ingredients</b> (for 2 quarts of yogurt):<br />
<i>1/2 gallon milk (not ultra pasteurized) ~ $4</i><br />
<i>1 c. yogurt with live, active cultures ~ $0.62</i><br />
<i>1/2 c. dry milk (makes it thicker, if using low fat milk) $0.81</i><br />
<i><br /></i>
<i>Total cost = $5.43, or $2.715 per quart! (even using not-cheap local milk!)</i><br />
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<a href="http://4.bp.blogspot.com/-9YvUSUHjO6I/UCp5OB06yII/AAAAAAAAD-g/f7oP40ySzY4/s1600/20120727_074906.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-9YvUSUHjO6I/UCp5OB06yII/AAAAAAAAD-g/f7oP40ySzY4/s400/20120727_074906.jpg" width="400" /></a></div>
Pour the milk (just the milk) into a crock pot and put it on low for 2 hours, until it gets to 180 degrees.<br />
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<a href="http://2.bp.blogspot.com/-T9vi3Hqg-S0/UCp5OSn_xJI/AAAAAAAAD-k/nDub2zaiIPo/s1600/20120727_075417.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="http://2.bp.blogspot.com/-T9vi3Hqg-S0/UCp5OSn_xJI/AAAAAAAAD-k/nDub2zaiIPo/s400/20120727_075417.jpg" width="400" /></a></div>
Thanks to Mike, I now have a candy thermometer, with which I can check the temperature!<br />
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<a href="http://2.bp.blogspot.com/-NYhKcAIgMPE/UCp5PGWxC2I/AAAAAAAAD-o/RLt0F8kndG4/s1600/20120727_095656.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-NYhKcAIgMPE/UCp5PGWxC2I/AAAAAAAAD-o/RLt0F8kndG4/s400/20120727_095656.jpg" width="300" /></a></div>
Once it reaches 180, you let it cool down to 115 degrees.<br />
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<a href="http://1.bp.blogspot.com/-3THKYrmmqmc/UCp5PpFh3VI/AAAAAAAAD-8/86CXwFC_dDs/s1600/20120727_104551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="331" src="http://1.bp.blogspot.com/-3THKYrmmqmc/UCp5PpFh3VI/AAAAAAAAD-8/86CXwFC_dDs/s400/20120727_104551.jpg" width="400" /></a></div>
Then you whisk in the dry milk and yogurt, wrap the whole thing in a towel, and stick it in the oven to incubate for at least 8 hours (overnight!). I checked mine after 8 hours, but left it in for another 2, because it still seemed pretty thin. Some people suggested leaving the oven light on during this process, but I didn't try that.<br />
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<a href="http://2.bp.blogspot.com/-4c0qWEX6ysI/UCp5QJvBaHI/AAAAAAAAD_A/6cTYAhi4izs/s1600/20120727_105054.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-4c0qWEX6ysI/UCp5QJvBaHI/AAAAAAAAD_A/6cTYAhi4izs/s400/20120727_105054.jpg" width="400" /></a></div>
This is what it looked like after 10 hours of incubation. :)<br />
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<a href="http://2.bp.blogspot.com/-_6IWtEkqcDU/UCp5QqzcxVI/AAAAAAAAD_E/Lld6n9_peDE/s1600/20120727_230948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-_6IWtEkqcDU/UCp5QqzcxVI/AAAAAAAAD_E/Lld6n9_peDE/s400/20120727_230948.jpg" width="400" /></a></div>
Lastly, since I had some cheesecloth, I strained the whole big mess for a bit to drain away the excess liquid, and make it a little creamier. Cheesecloth is so handy!<br />
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<a href="http://2.bp.blogspot.com/-UTPtb3JZ_VY/UCp5RUMMtkI/AAAAAAAAD_I/VUcvjD16L4U/s1600/20120727_231949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-UTPtb3JZ_VY/UCp5RUMMtkI/AAAAAAAAD_I/VUcvjD16L4U/s400/20120727_231949.jpg" width="400" /></a></div>
Lastly, although I forgot to take pictures of this part, I divided the yogurt between to quart-sized mason jars, and stuck it in the fridge!<br />
It was delicious with homemade granola!<br />
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Consensus: I will make this more often!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6109948248222272259.post-88005511663296394532012-08-14T10:07:00.001-07:002012-08-14T10:07:35.617-07:00Tastes of Summer<div class="separator" style="clear: both; text-align: left;">
I needed to make a post to highlight some of the fun summery dishes I have experimented with in the past few months, so here it is!</div>
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We grew some beets in our garden this summer, so I had to find delicious recipes worthy of the fruit of our labors. I had seen a recipe on the Barefoot Contessa at the gym one day for <a href="http://www.foodnetwork.com/recipes/ina-garten/summer-borscht-recipe/index.html" target="_blank">Summer Borscht</a>, which looked surprisingly tasty. So....I made it!</div>
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<a href="http://4.bp.blogspot.com/-MS6cl2Yj-Eo/UCCJEDcY54I/AAAAAAAADyo/e7eaRiPh_LY/s1600/IMG_0375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="346" src="http://4.bp.blogspot.com/-MS6cl2Yj-Eo/UCCJEDcY54I/AAAAAAAADyo/e7eaRiPh_LY/s400/IMG_0375.JPG" width="400" /></a></div>
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We had some friends moving in with us, and to celebrate afterwards, we had a cookout, and I took that opportunity to test out this recipe. It was a hit!</div>
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<a href="http://1.bp.blogspot.com/-NBftmumuZxo/UCCJDJk_-kI/AAAAAAAADyk/03Z7ijjqJcs/s1600/IMG_0374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-NBftmumuZxo/UCCJDJk_-kI/AAAAAAAADyk/03Z7ijjqJcs/s400/IMG_0374.JPG" width="400" /></a></div>
Also, it matched our picnic blanket, because it's HOT PINK! I mean, really, how awesome is that??? It's like you're slurping poster paint, but it's GOOD!<br />
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<a href="http://4.bp.blogspot.com/-gp8BiQZGimU/UCCJEJCR9GI/AAAAAAAADwY/8LQDtZv4HKI/s1600/IMG_0376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-gp8BiQZGimU/UCCJEJCR9GI/AAAAAAAADwY/8LQDtZv4HKI/s400/IMG_0376.JPG" width="400" /></a></div>
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I had a lot of fun taking pictures of it...</div>
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<a href="http://1.bp.blogspot.com/-CVIFWQQOFX8/UCCJEbR5uqI/AAAAAAAADys/-rRBsHamWP0/s1600/IMG_0377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-CVIFWQQOFX8/UCCJEbR5uqI/AAAAAAAADys/-rRBsHamWP0/s400/IMG_0377.JPG" width="400" /></a></div>
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This major flavors of this soup are: dill, cucumber, beet, lemon...reminiscent of tzatziki...</div>
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Another beet recipe that I tried and really liked (but forgot to take pictures of) is <a href="http://www.wholeliving.com/133416/beet-and-brown-rice-salad-goat-cheese?center=136760&gallery=136125&slide=133417" target="_blank">Beet and Brown Rice Salad with Goat Cheese</a>. YUM!</div>
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<span style="font-size: large;">Cool, Creamy, and Crunchy Vegetable Curry Salad</span>
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This summer I made a lot of rice & veggie bowls...<br />
I wanted to try out some curries as tasty and healthy (and cheap) vegetarian dishes, but the one night I was going to go for it, it was too hot!<br />
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So instead I made a "cool, creamy, and crunchy vegetable curry" as I called it.<br />
Unfortunately, I forgot to write down my recipe right when I made it, so here it is as best as I can recall!<br />
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<a href="http://2.bp.blogspot.com/-2rttmr2DNMU/UCCIT5kfkPI/AAAAAAAADwE/HfYRCbW5TLA/s1600/20120806_192230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="http://2.bp.blogspot.com/-2rttmr2DNMU/UCCIT5kfkPI/AAAAAAAADwE/HfYRCbW5TLA/s400/20120806_192230.jpg" width="400" /></a></div>
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Cool, Creamy, and Crunchy Vegetable Curry Salad</div>
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<i>Ingredients:</i></div>
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<i>1 Tbsp oil for sauteeing</i></div>
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<i>1 small onion</i></div>
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<i>2 garlic cloves</i></div>
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<i>1 Tbsp curry powder</i></div>
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<i>1/2 package silk tofu </i></div>
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<i>1 small head broccoli, chopped into small florets</i></div>
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<i>2 carrots, thinly sliced, shredded, or chopped</i></div>
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<i>1 small green pepper, diced</i></div>
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<i>2 green onions, thinly sliced</i></div>
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<i>1 c. cooked brown rice</i></div>
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In a skillet, saute the onion and garlic for about 6 minutes. Add in half the curry powder and stir, cooking 2 more minutes. Transfer the onion mixture to a food processor, and add the tofu and curry, and blend until smooth. In a medium bowl, combine the veggies, then toss with the creamy curry sauce. Serve over cooked brown rice, and enjoy!</div>
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Other things that would be good in a dish like this would be: red peppers, peas, cilantro, ginger, sprouts...etc.</div>
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<span style="font-size: large;">Sushi extravaganza!</span></div>
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We made veggie sushi rolls the other day, and I attempted to make a <a href="http://mynewroots.blogspot.ca/2012/03/quinoa-spring-sushi-diy-quick-pickled.html" target="_blank">quinoa version</a>, since I had just defrosted some frozen quinoa...</div>
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<a href="http://2.bp.blogspot.com/-_fmsJy9Z-6E/UCp4tGSl5qI/AAAAAAAAD9E/1M390w4ljxM/s1600/20120808_154538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="337" src="http://2.bp.blogspot.com/-_fmsJy9Z-6E/UCp4tGSl5qI/AAAAAAAAD9E/1M390w4ljxM/s400/20120808_154538.jpg" width="400" /></a></div>
It looked good to start off...but my quinoa did not have the nice sticky quality of sushi rice...<br />
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<a href="http://4.bp.blogspot.com/-G61S5LuHBII/UCp4tJ4d4PI/AAAAAAAAD9E/ZxfBwYrO4LI/s1600/20120808_155009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-G61S5LuHBII/UCp4tJ4d4PI/AAAAAAAAD9E/ZxfBwYrO4LI/s400/20120808_155009.jpg" width="400" /></a></div>
This is the nicest it looked...attempts to slice up the roll, however, were rather disastrous...<br />
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Mike had an interesting idea too, which was more successful: <i>banana</i>-avocado-cucumber sushi roll!<br />
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<a href="http://1.bp.blogspot.com/-WDTj9OP7d1c/UCp4tN6qXoI/AAAAAAAAD9E/bYDEiKy9QcM/s1600/20120808_154547.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="348" src="http://1.bp.blogspot.com/-WDTj9OP7d1c/UCp4tN6qXoI/AAAAAAAAD9E/bYDEiKy9QcM/s400/20120808_154547.jpg" width="400" /></a></div>
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it was surprisingly delicious!</div>
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<span style="font-size: large;">Grilled Yogurt-Marinated Mediterranean Chicken</span></div>
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<a href="http://2.bp.blogspot.com/-HK7tgZvO1as/UCqB_mEsZrI/AAAAAAAAD_Y/7JJPBNv1Y2U/s1600/20120731_195347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-HK7tgZvO1as/UCqB_mEsZrI/AAAAAAAAD_Y/7JJPBNv1Y2U/s400/20120731_195347.jpg" width="338" /></a></div>
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We also got our grill going this summer! One of my favorite meals that we made on the grill was yogurt-marinated chicken with homemade tzatziki sauce and cucumber-tomato salad, on homemade <a href="http://www.thefreshloaf.com/node/5856/quick-10-minutes-dough-flat-bread" target="_blank">pita bread</a>, served with grilled corn! YUM!</div>
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<i>Yogurt marinade:</i></div>
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1/2 c. yogurt + lemon juice, oregano, garlic, salt, paprika (1/2 tsp?) and garam masala (1 tsp?)</div>
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<i>Tzatziki (from<a href="http://www.myrecipes.com/recipe/greek-turkey-burgers-10000001997548/" target="_blank"> this recipe</a>):</i></div>
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1/2 c. grated English Cucumber</div>
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3/4 c. Greek yogurt</div>
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1 Tbsp. chopped fresh herbs (such as oregano, dill, or mint)</div>
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1/2 tsp salt</div>
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So there's a little taste of our summer.... :)</div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6109948248222272259.post-33261132365953961822012-08-08T07:53:00.000-07:002012-08-08T07:54:04.986-07:00All things bright and beautiful......all things great and small, all things wise and wonderful, the Lord God made them all!<br />
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This was going to be a post about some fun and useful ideas that I had come up with, but then I was struck with the realization that all our "great" ideas stem from the Only Wise God from whom flows all understanding and wisdom and cleverness...<br />
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So, with that said, here are some ideas that I had, and fun things I've gotten to try out recently, thanks to God's great gifts and his grace for each moment!<br />
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I have a huge oregano plant in my herb garden, and every now and then I need to hack it down to size. That leaves me with a LOT of oregano, though, and I don't know what do do with all that oregano...<br />
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I needed a way to store it for later, but I don't like dried herbs... SO, I washed it all and pulled all the leaves off the stems, then stuffed them into an ice cube tray! I was able to fit a lot of oregano into the tray.<br />
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<a href="http://2.bp.blogspot.com/-gaou-fOPWO8/UCJ2rB5vnhI/AAAAAAAAD4A/q3KIXu8OEQw/s1600/20120720_144918.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-gaou-fOPWO8/UCJ2rB5vnhI/AAAAAAAAD4A/q3KIXu8OEQw/s400/20120720_144918.jpg" width="400" /></a></div>
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I put plastic wrap on top , pressing down a little in each section, to keep the leaves from poking through the surface (they need to be completely surrounded by water to store well as an ice cube). </div>
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Then, I popped it in the freezer, and out came...oregano cubes! Ta da!</div>
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<a href="http://3.bp.blogspot.com/-Jt52W8wR7WE/UCJ2rBNg1mI/AAAAAAAAD4A/YlSTMr7FqS8/s1600/20120720_145017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-Jt52W8wR7WE/UCJ2rBNg1mI/AAAAAAAAD4A/YlSTMr7FqS8/s400/20120720_145017.jpg" width="400" /></a></div>
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A similar idea, which I was pretty happy with, was using lemons that I had no immediate use for, and squeezing <i>them</i> into an ice cube tray with more oregano, so now I have lemon-oregano cubes, all ready to become marinades or sauces, or whatever! =)</div>
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<a href="http://3.bp.blogspot.com/-uOoMPueSzb0/UCJ2rB8TBTI/AAAAAAAAD4A/ooDgWORKUNg/s1600/20120720_144846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-uOoMPueSzb0/UCJ2rB8TBTI/AAAAAAAAD4A/ooDgWORKUNg/s400/20120720_144846.jpg" width="400" /></a></div>
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Mike and I really like to add sprouts to things (sandwiches/wraps, Thai pizza, stir fries, etc.), so I finally decided to grow my own! Why didn't I do this earlier???</div>
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I bought a good-sized bag of mung bean seeds for sprouting at The Common Crow natural foods market in Gloucester - $2 for probably 2-3 cups of seeds!</div>
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On Monday I soaked 1/3 c. of seeds in 1 c. of water for about 10 hours, and this is what they looked like afterwards:</div>
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<a href="http://1.bp.blogspot.com/-TgGkamtc_Is/UCCHYgpfK_I/AAAAAAAADv4/xqZXp3clnXo/s1600/IMG_20120806_223319.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-TgGkamtc_Is/UCCHYgpfK_I/AAAAAAAADv4/xqZXp3clnXo/s400/IMG_20120806_223319.jpg" width="306" /></a></div>
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Then, I rinsed them (with fairly high-pressured water) and drained them (as thoroughly as I could, shaking out excess water), morning and night, and this is how they looked this morning, two days later!</div>
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<a href="http://2.bp.blogspot.com/-G06AS-aLAws/UCJ2Pp2d6UI/AAAAAAAAD3o/Ty3bfulnX7Y/s1600/20120808_093418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-G06AS-aLAws/UCJ2Pp2d6UI/AAAAAAAAD3o/Ty3bfulnX7Y/s400/20120808_093418.jpg" width="303" /></a></div>
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My only equipment is a pint jar with a screw-top and a square of cheesecloth...</div>
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<a href="http://3.bp.blogspot.com/-vTiT5m5rCLk/UCJ2PiqA6xI/AAAAAAAAD3o/7T0DYf_YL34/s1600/20120808_093401.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-vTiT5m5rCLk/UCJ2PiqA6xI/AAAAAAAAD3o/7T0DYf_YL34/s400/20120808_093401.jpg" width="400" /></a></div>
Pretty cool! I am looking forward to eating those up!<br />
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My last idea of this post is a DIY Dollar-Store message board.<br />
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<a href="http://1.bp.blogspot.com/-FBAWRE4veRQ/UCJ2PnuqcQI/AAAAAAAAD3o/BLQxsectX8c/s1600/20120808_093605.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="391" src="http://1.bp.blogspot.com/-FBAWRE4veRQ/UCJ2PnuqcQI/AAAAAAAAD3o/BLQxsectX8c/s400/20120808_093605.jpg" width="400" /></a></div>
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It's a lot of fun to use!</div>
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<b>Supplies: </b></div>
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1 Dollar-Tree picture frame</div>
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Paper (plain, pretty scrapbooking paper...whatever you want!)or Contact paper (or fabric!)</div>
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Dry Erase Marker</div>
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<b>Directions:</b></div>
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Take off the back of the frame, and trace the cardboard backing to get your paper to the right size. </div>
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Cut out the paper, and insert it into the frame just like you would a photo.</div>
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Use just like a dry erase board, to leave messages for your household!</div>
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<a href="http://3.bp.blogspot.com/-HzQOZmvQJRg/UCJ2PoeMX6I/AAAAAAAAD3o/sCjsjrHaWl0/s1600/20120808_093516.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-HzQOZmvQJRg/UCJ2PoeMX6I/AAAAAAAAD3o/sCjsjrHaWl0/s400/20120808_093516.jpg" width="310" /></a></div>
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**behind the frame you can see my other project, which I didn't like as much...a DIY magnet board, using a steel cookie sheet from the dollar store...I covered it with pretty contact paper (also from Dollar Tree!), but now it just looks like a cookie sheet covered with contact paper....it does work as a magnet board, though!</div>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6109948248222272259.post-82671029994378036532012-08-07T08:30:00.003-07:002012-08-07T08:30:59.929-07:00Camping Weekend in VT<div class="separator" style="clear: both; text-align: center;">
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This past weekend we got a chance to go camping in VT for three whole nights! It was my first time staying in VT, and I was very excited! Since our tent is a very small 2-person backpacking tent, we rented one from EMS for $25! Such a deal! We packed up our car with all sorts of yummy camping food and backpacks and a sense of adventure, and headed off for the Green Mountain State!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLaATMEgF4I5GpdmkOWMcMYnrlMlpotBvwWux1wEUym9c8ZsiT22i4yJYgqwifhXYag7geb5KV2a3X8-QglL3DfnepmYKaQIz8KY5gTGunCk1LVWRhZylWFUBGhfrv9j9amjkXEE4AF0/s1600/IMG_0383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLaATMEgF4I5GpdmkOWMcMYnrlMlpotBvwWux1wEUym9c8ZsiT22i4yJYgqwifhXYag7geb5KV2a3X8-QglL3DfnepmYKaQIz8KY5gTGunCk1LVWRhZylWFUBGhfrv9j9amjkXEE4AF0/s400/IMG_0383.JPG" width="400" /></a></div>
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As you know, I have a tendency to take pictures of the food that we make, so I made a collage of our camping food attempts.<br />
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Breakfast:<br />
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<ul>
<li>French press coffee (boil enough water for the coffee + oatmeal and you're good to go!)</li>
<li>Oatmeal (2 servings: 1 c. oats + 1 3/4 c. water, top with brown sugar & cinnamon!) </li>
<li>Eggs (this was new to us...and we had them three different ways! I think fried was the tastiest, although hard-boiled was way easier to clean up afterwards!)</li>
</ul>
Dinners:<br />
<ul>
<li>Grilled fish (in foil) & veggies with lemon & fresh herbs</li>
<li>Hot dogs on a stick + baked beans <i>(or in this case, Hebrew National Knockwurst, since they are plumper for skewering)</i></li>
<li>Vegetarian Chili <i> + </i><a href="http://boredcook.com/2010/04/20/baked-potatoes-with-butter-and-onion/" target="_blank">baked potatoes</a> with slits for onion slices (consensus: would have been really good if I hadn't cooked them way too long!) </li>
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<li><i>our chili recipe: one can kidney beans + one can diced tomatoes + 1 Tbsp. chili powder + 1 Tsp. cumin + 1 green bell pepper, 1/2 red bell pepper, 1 small diced onion, a few cloves of garlic, and 1-2 hot peppers + 1/2 c. corn...saute the onion & garlic, set aside, saute peppers & spices, add the onion/garlic, beans, tomatoes, & corn. Heat until simmering for 10 min.</i></li>
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Desserts:</div>
<ul>
<li>S'mores (of course!) except we like to use Resse's pb cups as an extra special treat! </li>
<li>Chocolate-chip-stuffed <a href="http://eighteen25.blogspot.com/2011/07/please-welcome-our-guest-karly-from.html" target="_blank">grilled bananas</a> (consensus: YUM!)</li>
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On Friday, we decided to challenge ourselves with a hike up to the summit of <a href="http://en.wikipedia.org/wiki/Camel's_Hump" target="_blank">Camel's Hump</a>, which we kept seeing from the highway and admiring. In Mike's words, "I saw it and I immediately though, 'I want to be on top of that!'" We had looked up some hikes and considered a few "moderate" options, but based on the description of the Camel's Hump hike, we decided to go for it. It was described as a difficult-but-rewarding 5.8 mile loop with scenic vistas approaching and along the summit.</div>
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We braced ourselves for the hike of our lives, and set off!</div>
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Along the way we saw some curious sights (caterpillars)</div>
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and beautiful views!</div>
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At one point, we got our hopes up, thinking that we were nearing the summit...but were sorely disappointed. </div>
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Later, after climbing the false summit, we came across the <i>real</i> view of the summit...still quite far away!<br />
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In this shot that we took from the highway, you can see the ridge that we climbed along, including the false summits (we hiked from right to left in this picture):</div>
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Finally, we made it to the top, and the view really was quite spectacular! 360 degrees in all directions, with nothing else up there other than bare rock and you! I couldn't get enough of the layer upon layer of blue hills fading into the distance like waves in the ocean, and the dramatic effect of the clouds! </div>
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Could you ask for a better place to eat a pb&j?</div>
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Here's a collage of some of my faves...</div>
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After the hike, we cooled off (and cleaned off!) with a dip in the reservoir that our campsite was on, then cooked up some hot dogs and baked beans, paired with Long Trail <a href="http://www.longtrail.com/family-of-ales/ales/double-bag-ale.aspx" target="_blank">Double Bag</a>....perfection!</div>
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The rest of our trip went something like this: </div>
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<b>Saturday:</b> Explore Burlington (check out all the shops on the pedestrian street, browse the huge farmer's market, gaze out at Lake Champlain), play a round of disc golf, and tour the Ben & Jerry's factory (and sample ice cream, of course!)</div>
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<b>Sunday:</b> Take a nature hike/run at our campground (after packing up our campsite), tour & samples at the Long Trail Brewery</div>
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Finally, here are our other Vermonty pics to share...</div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6109948248222272259.post-62755947687378569932012-07-08T14:37:00.001-07:002012-07-08T14:38:49.857-07:00"Ugly Beety" Beet Green PestoGet it? Like Ugly Betty, but with beets? haha...hm.<br />
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it's not too pretty, but it tastes great!</div>
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We just got back from a wonderful week-long vacation in Maine with my family...<br />
...now it's time to get back to the garden!<br />
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After a week of delicious meals and lots of special treats, it is necessary (and a fun challenge!) to make the most of what we have been growing in our garden. This helps to stretch the ol' grocery budget, as well as fill our plates with lots of healthy yumminess!<br />
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Today I picked the first three beets from the garden, and snipped off the ripe basil heads (for info on how to harvest basil, I looked on YouTube...this video shows what to do: <a href="http://www.youtube.com/watch?v=EqQfhwVv3uE" target="_blank">Harvesting Basil</a>).<br />
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I knew that the beet greens could be cooked up, but I wanted to save the vitamins in them, so I decided to experiment with a pesto, rather than sauteing them.<br />
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The final result wasn't super pretty (thanks to the red veins in the leaves mixing with the green), but it's tasty!<br />
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<b>"Ugly Beety" Beet Greens Pesto</b><br />
<i>3 cups lightly packed, chopped beet greens (red stems removed)</i><br />
<i>1/2 c. fresh basil leaves</i><br />
<i>1/4 c. olive oil</i><br />
<i>2-3 Tbsp. red wine vinegar (or fresh lemon juice could work well instead!)</i><br />
<i>1 garlic scape</i><br />
<i>3 garlic cloves</i><br />
<i>1 c. shredded parmesan cheese</i><br />
<i>salt & pepper to taste</i><br />
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In a food processor, blend the cheese, garlic cloves, garlic scapes, salt & pepper until it reaches a uniform consistency. Add in half of the greens, and blend. Pour in half the olive oil & vinegar, and continue blending. Add the rest of the greens, the basil, and the rest of the liquid. Blend until smooth!<br />
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I think this will make a nice spread on pitas and wraps, or maybe tossed with brown rice or pasta?Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6109948248222272259.post-52787971341241829092012-06-25T07:48:00.000-07:002012-06-25T07:49:41.147-07:00Cool (sugar-free) TreatsThe past few days have been really hot...<br />
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I would have loved a mocha-swirl iced coffee or some ice cream!<br />
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Instead, I added some coffee ice cubes to some unsweetened vanilla almond milk (thank you, Trader Joes!) and enjoyed a cool & refreshing summer treat! (I saw this idea on Pinterest a while back...)<br />
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<a href="http://3.bp.blogspot.com/-hwXCgD0yVt4/T-ZRq3D2vdI/AAAAAAAACyo/GOvOhOBRjaY/s1600/20120623_104811.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-hwXCgD0yVt4/T-ZRq3D2vdI/AAAAAAAACyo/GOvOhOBRjaY/s400/20120623_104811.jpg" width="300" /></a></div>
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Another yummy (and naturally sugar-free) treat is our Friday Morning Special:<br />
<i>Chocolate Peanut Butter Banana Smoothie</i>! (TGIF!)<br />
This smoothie was particularly delicious after going for a 3-mile run on a pretty warm morning.<br />
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<b>Healthy Chocolate Peanut Butter Banana Smoothie:</b> (2 large servings)<br />
2 bananas<br />
3 T. unsweetened cocoa powder<br />
3 T. all-natural peanut butter<br />
1 1/2 c. unsweetened almond milk<br />
1 (heaping) c. ice<br />
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Blend all ingredients in a blender, and divide into two tall glasses. Enjoy!<br />
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empty glass = sad :(</div>
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Also, before starting the 10-day sugar-free challenge, I made a yummy coconut mango sorbet.<br />
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I had been wanting to make sorbet, since it seemed like a healthier and delicious alternative to ice cream, but most recipes that I saw (such as<a href="http://www.eatingwell.com/recipes/peach_lime_sorbet.html"> this one</a>) called for a fair amount of sugar. <br />
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I came across one, though, that only called for mango, coconut milk, lime juice, and maple syrup, and I think it would be great even without the maple syrup!<br />
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<a href="http://2.bp.blogspot.com/-P2gMKKmIZzQ/T9XsSJYFI7I/AAAAAAAACcQ/kNZ-d1TJjfI/s1600/20120610_205815.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-P2gMKKmIZzQ/T9XsSJYFI7I/AAAAAAAACcQ/kNZ-d1TJjfI/s400/20120610_205815.jpg" width="400" /></a></div>
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(I made this before the sugar-free challenge)</div>
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<b>Mango Sorbet</b> (recipe found <a href="http://realfoodrealdeals.com/2012/04/17/mango-sorbet/" target="_blank">here</a>)<br />
serves 4<br />
*<i>note: this takes a while to make, due to the two separate freezing times</i><br />
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1 large ripe mango<br />
Juice of one lime (1-2 T.)<br />
8 oz. coconut milk (light or regular)<br />
(optional: 1-2 T. maple syrup)<br />
unsweetened shredded coconut for garnish<br />
Blend all ingredients in a blender.<br />
Pour into an ice cube tray or silicone muffin tin, and freeze for at least 2 hours.<br />
Take frozen mixture out of freezer, and let soften for 30 minutes or so.<br />
Blend in a blender or food processor (or mush with a fork if you don't have one).<br />
Pour back into a shallow dish and stick back in the freezer to harden again.<br />
Scoop into 4 bowls and enjoy!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6109948248222272259.post-77061328534403440502012-06-25T07:05:00.001-07:002012-06-25T07:07:47.485-07:00Sugar(free) Magnolias!The other day I did something fun.<br />
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Mike wanted to go out to breakfast at <a href="http://sugarmags.com/index.html" target="_blank">Sugar Magnolias</a>, but I hesitated, since I'm doing this 10-days of no sugar, I thought I'd rather go when I can have a big yummy pancake or something...plus it's a little pricy. So instead, I created "Sugar-Free Magnolias" (doubly appropriate, since we live in Magnolia!) with a menu and everything!<br />
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<a href="http://2.bp.blogspot.com/-vwz2afFBm8o/T-hqzIy6PwI/AAAAAAAAC2Y/jf3q22yi7IA/s1600/20120621_090738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="http://2.bp.blogspot.com/-vwz2afFBm8o/T-hqzIy6PwI/AAAAAAAAC2Y/jf3q22yi7IA/s400/20120621_090738.jpg" width="400" /></a></div>
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I filled the menu with yummy options from the original Sugar Mags menu (which I would make using recipes from <a href="http://www.spoonfulofsugarfree.com/recipes-by-picture/beautiful-breakfasts/" target="_blank">spoonfulofsugarfree</a>, such as<a href="http://www.spoonfulofsugarfree.com/2011/01/10/the-way-to-every-persons-heart/" target="_blank"> these</a> and <a href="http://www.spoonfulofsugarfree.com/2011/08/11/bitter-chocolate-waffles/" target="_blank">these</a>), and my own creations as well.<br />
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<a href="http://1.bp.blogspot.com/-KC7CKuL7HwQ/T-hqzC3KYtI/AAAAAAAAC2Y/l07rjEIXocE/s1600/20120621_091238.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-KC7CKuL7HwQ/T-hqzC3KYtI/AAAAAAAAC2Y/l07rjEIXocE/s400/20120621_091238.jpg" width="400" /></a><br />
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Mike ordered the "<b>My Big Fat Greek Omelet</b>" (a solid choice) which came with a side of sweet potato home fries (to make those, I roughly followed <a href="http://www.food.com/recipe/sweet-potato-home-fries-443145" target="_blank">this recipe</a>)</div>
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"<b>My Big Fat Greek Omelet</b>" = 2 eggs, whisked with a splash of milk, a sprinkle of sauteed red onion, feta cheese, and snipped fresh oregano</div>
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<i><b>Sweet potato home fries </b></i>(2 servings):</div>
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peel and dice 1 small/medium sweet potato.</div>
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Put potato in a small pot with water, and bring to a boil. Boil for 8 minutes.</div>
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mix some paprika (2-3 tsp?) and coarse salt (1/2 tsp?) in a dish.</div>
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In a skillet, saute 2 garlic cloves (minced or sliced) and diced red onion (2 T.?)</div>
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Drain the potatoes and let them air dry for a minute.</div>
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Add the potatoes to the skillet, along with the paprika & salt. </div>
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Stir to coat.</div>
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Grind some black pepper over the top, and stir again. </div>
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Good to the last drop! =)</div>
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It was so much fun to pretend to be a real breakfast cafe!</div>
<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6109948248222272259.post-47675786474980960622012-06-20T12:01:00.000-07:002012-06-20T12:01:02.285-07:00I Kissed Sugar Goodbye (for 10 days)This past weekend some friends and I decided to join a 10-day Sugar-Free Challenge from <a href="http://spoonfulofsugarfree.com/" target="_blank">Sugar Free Alex </a>. Today is Day #1 and so far so good!<br />
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I have been trying to cut back on sugar anyway, so I already have a bunch of meals that I love that have no added sugar. Some things, however, are more of a challenge (coffee?!).<br />
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One of my favorite breakfasts happens to be sugar-free: refrigerator oats with fruit!<br />
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This morning I made it with blueberries. :)<span style="background-color: white;"> </span><br />
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I got the recipe from<a href="http://www.katheats.com/favorite-foods/overnightoats" target="_blank"> katheatsrealfood</a> and I love it. I usually leave out the banana and I add berries instead.<br />
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Here's the basic formula:<br />
<i>1/3 c. oats</i><br />
<i>1/3 c. plain yogurt</i><br />
<i>1/3 c. milk (I use almond milk)</i><br />
<i>1/2 T. chia seeds</i><br />
<i>pinch of salt</i><br />
<i>dash of cinnamon</i><br />
<i>1/2 c. fruit of choice</i><br />
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Mix ingredients together in a mason jar and refrigerate overnight! Yum!<br />
<br />
For lunch we had super yummy <a href="http://www.howsweeteats.com/2012/06/thai-crunch-chicken-salad/" target="_blank">Thai Crunch Chicken Salad</a>, although I had to make a separate dressing for myself because the one in the recipe has sweet chili sauce, which I assume has sugar in it. This is a great lunch for summer - light, refreshing, healthy, and packed with flavor and crunch!<br />
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I modified the recipe a little - I left out the brown sugar (and I'm glad I did!), didn't have edamame, and added some Sriracha for added kick. Yum.<br />
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I love the way green onions look all sliced up... :)<br />
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I'm not sure what to have for dinner yet, but I'm thinking Fish Tacos and grilled corn on the cob....:)Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6109948248222272259.post-89187799222591936192012-06-11T07:23:00.001-07:002012-06-11T07:35:49.609-07:00First Days of Summer!<b>Summer is here! </b>(for us, at least...)<br />
For me, that means (among other things):<br />
<i>peaceful mornings</i><br />
<i>gardening</i><br />
and <i>time to make yummy food! </i><br />
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I woke up before Mike did on Saturday, so I thought I'd wake him up with a yummy summery breakfast in bed ~ yogurt with sliced strawberries and toasted oat-nut topping*.</div>
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<span style="text-align: center;">*oat-nut topping =t 3 T oats, 2 T sliced almonds, and a sprinkle each of shredded coconut, raw sugar, and ground cinnamon toasted on medium in the toaster oven</span></div>
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I happened to have sweet potatoes, celery, apples, and cilantro (and our garden is bursting with radishes!) on hand all at the same time, so for lunch I decided to make one of our favorite salads from the Whole Living cleanse - the<a href="http://www.wholeliving.com/151696/sweet-potato-celery-and-apple-salad" target="_blank"> Sweet Potato, Celery, and Apple salad</a>. Unfortunately, we didn't have fresh ginger, which really makes it tasty, and I used the food procesor rather than julienning everything, so it was a little soggy rather than crisp...but still good! Also, we added avocado. =)<br />
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<b>Sunday morning </b>I couldn't decide whether to use up some leftover fruit in a smoothie, or make these yummy-looking <a href="http://gingerbreadbagels.com/2011/03/22/peanut-butter-banana-oatmeal-squares/" target="_blank">peanut butter banana oat bars</a> that I had seen on Pinterest...so I made both.<br />
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yum! pb + banana + oats = :)</div>
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<a href="http://1.bp.blogspot.com/-BeRgVx3ZA-4/T9X5uK7-dOI/AAAAAAAACdE/3vdqNaMf7aw/s1600/20120611_082548.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-BeRgVx3ZA-4/T9X5uK7-dOI/AAAAAAAACdE/3vdqNaMf7aw/s400/20120611_082548.jpg" width="400" /></a></div>
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This weekend we finally started paying attention to our yard & garden again...<br />
I got to plant some more seeds & plants (thanks to the LMK greenhouse & home depot!)<br />
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Above: marigolds from H. Depot stand guard over newly planted rows of peas & beans. At the top of the bed are tomatoes, peppers, and herbs.</div>
Below: both beds, with Mike starting to dig a fruit tree hole!<br />
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In this bed: tomatoes (top), beets, lettuce, spinach, radishes, carrots (not yet sprouted), and squash (same)<br />
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the trees that we'll be planting today! One Pear and one Apple :)</div>
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Last year, our friend & neighbor, Annie, gave us some of her mom's raspberry canes...now they are thriving! I can't wait til the get ripe!<br />
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Sunday night I finally made something I'd been wanting to make for a couple weeks:<br />
<b>Super Tasty Pesto Pasta Salad!</b> (inspired by Giada's <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/fusilli-with-spicy-pesto-recipe/index.html" target="_blank">Fusili with Spicy Pesto</a>)<br />
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10 oz. bag of spinach (or one bunch, at least 6 oz.)<br />
4 cloves garlic<br />
1 jalapeno pepper<br />
2 tsp. coarse salt<br />
1 tsp freshly ground pepper<br />
1-2 c. freshly shredded asiago cheese (although I used Parmesan today because that's all I had...)<br />
1/4 c. olive oil<br />
fresh basil to taste (I used 4 stalks? 1/2 cup?)<br />
2 Tbsp. fresh lemon juice<br />
1 can white cannellini beans<br />
1 lb pasta, such as fusili, rotini, or something else that will grab the pesto<br />
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In a food processor, blend the garlic, jalapeno, cheese, salt & pepper until smooth. Add in the spinach, tearing off the tough stems. Add in the basil. While processor is running, drizzle in the olive oil and lemon juice. Blend until smooth. Toss with cooked pasta. Drain & rinse the beans, and mix them into the pasta (or you could substitute chicken!). Garnish with more shredded cheese! Enjoy!<br />
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*Giada's recipe looked so good, but I didn't want to pay for arugula or walnuts, and I thought that it needed basil & lemon to brighten it up...<br />
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This is what happens when I make the pasta ahead of time and stick in a tupperware in the fridge! Haha...<br />
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MMM!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYAWK_LqaBrXG9aAl64nfqicaVB8J9SDgxX7Ac1CPltRFtPZQWRnfWUgwD5a-1osm0KUl5f2Afol7AlOnxX919t5TLnJB8ReQOgkmbRnPvwH0DYd8pnfSV0JmzhTUldB13AxblnkO7l10/s1600/20120610_195006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYAWK_LqaBrXG9aAl64nfqicaVB8J9SDgxX7Ac1CPltRFtPZQWRnfWUgwD5a-1osm0KUl5f2Afol7AlOnxX919t5TLnJB8ReQOgkmbRnPvwH0DYd8pnfSV0JmzhTUldB13AxblnkO7l10/s400/20120610_195006.jpg" width="400" /></a></div>
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I sprinkled some lemon zest on top too, but you couldn't really tell...</div>
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<br />Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6109948248222272259.post-76419016191080712872012-05-22T14:00:00.001-07:002012-05-22T14:00:16.586-07:00Flavor FamiliesI saw this recipe contest on <a href="http://goodmorninggloucester.wordpress.com/2012/05/21/sarah-jane-submits-her-indonesian-barbecue-recipe-for-the-gmg-easy-to-prepare-loaded-with-flavor-and-healthy-recipe-contest/?utm_source=feedburner&utm_medium=email&utm_campaign=Feed%3A+Goodmorninggloucester+%28GoodMorningGloucester%29" target="_blank">Good Morning Gloucester</a>, and it got me thinking...what does it take to make a tasty new recipe?<br />
<br />
<div style="text-align: center;">
yummy ingredients + way of eating them = good recipe</div>
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Obviously, you need tasty ingredients. But how do you know how to combine ingredients to come up with new flavors that are delicious? Often what I do is take some sort of flavor family (borrowed from a certain cuisine) and re-combine the flavors with other complimentary staples...<br />
<br />
Here is how I tend to conceptualize "flavor families", as I call them, based on my experiences:<br />
<br />
<b>Mexican/Latin American - </b>cumin, cilantro, lime, chili powder/cayenne, black beans, tomatoes, peppers, onions, avocado, corn, rice...<br />
<br />
<b>Thai</b> - coconut milk, lime, ginger, chili sauce, fish sauce, soy sauce, lemongrass, curry (powder/paste), scallions, peanuts/peanut butter, bean sprouts, shredded carrot & cabbage, basil, cilantro<br />
<br />
<b>Greek</b> - lemon, oregano, feta, yogurt, cucumber, mint, garlic<br />
<br />
<b>Italian/Mediterranean - </b>garlic, lemon, basil, parmesan, tomato, wine, pancetta, pasta, cream, parsley, thyme, olive oil<br />
<br />
...and then there are flavor families that I infer from deconsructing some yummy foods, such as:<br />
<br />
<b>Deconstructed sushi </b>- ginger, wasabi, soy sauce, rice wine vinegar, sesame seeds & oil, julienned veggies (carrot, cucumber, radish, bell pepper), avocado, bean or pea sprouts, crab/shrimp/salmon/tuna, tofu, rice, dried seaweed, (additional non-sushi ingredients: shredded cabbage)<br />
<br />
Once you have the essential flavors, you can play around with them and incorporate other yummy ingredients, such as:<br />
<ul>
<li>sweet potato</li>
<li>spinach, lettuce, kale, cabbage, etc.</li>
<li>quinoa, rice, lentils, rice noodles, etc.</li>
<li>beans</li>
<li>squash</li>
<li>chicken</li>
</ul>
<div>
...or use them to create a new</div>
<div>
<ul>
<li>soup</li>
<li>wrap</li>
<li>casserole</li>
<li>salad</li>
<li>veggie burger</li>
<li>enchilada</li>
<li>omelet /frittata</li>
<li>etc.</li>
</ul>
</div>
I have other vague ideas about other cuisines (Indian, English...) and there are many many more that I would LOVE to be more familiar with (African, French, Spanish, Chinese, Vietnamese, Korean, Carribean...) and I would love to have a more intimate familiarity with the cuisines that I listed above. Cooking Light has a section of their website dedicated to <a href="http://www.cookinglight.com/food/world-cuisine/" target="_blank">World Cuisine</a>, so maybe I'll find some good inspiration there!<br />
<br />
Besides using inspirations from various cuisines, there are other deliciously inspiring foods that give us winning flavor combinations. Some of my current favorites are:<br />
<ul>
<li>banana, peanut butter, chocolate, coconut, almonds, walnuts, other fruits (fresh or dried)</li>
<li>bases: almond milk, yogurt, oats...</li>
<li>spices: cinnamon, cayenne, vanilla, citrus zests...</li>
</ul>
Well anyways, here are two ideas that I have for recipes, that may or may not be good for this recipe contest (and I haven't made either one yet):<br />
<br />
The first one I'll call "Asian Chicken Fingers" and the second I'll call "Deconstructed Sushi Bowl"<br />
<br />
<b>Asian Chicken Fingers & rice noodles</b><br />
<ul>
<li>chicken tenders</li>
<li>wasabi paste (1/2-1 tsp.)</li>
<li>soy sauce (2 tsp.)</li>
<li>buttermilk (1Tbsp)</li>
<li>Panko breadcrumbs (1 c.)</li>
<li>sesame seeds (3 T.)</li>
<li>ground ginger (1 tsp)</li>
<li>coarse salt (1/4 tsp.)</li>
<li>rice noodles (6 oz.)</li>
<li>bean sprouts (2 c.)</li>
<li>cilantro (1/4 c.)</li>
<li>soy sauce (1 Tbsp)</li>
<li>freshly grated ginger (1 Tbsp)</li>
<li>freshly squeezed juice of one lime</li>
<li>1/4 c. silken tofu or coconut milk</li>
</ul>
Rinse chicken and pat dry.<br />
In one small bowl whisk together the wasabi, soy sauce, and buttermilk. In another bowl, combine the breadcrumbs, sesame seeds, salt, and ground ginger.<br />
Dip the chicken pieces first in the liquid and then coat in breadcrumbs. Place on a baking sheet lined with parchment paper. Bake for 15 minutes at 375 degrees.<br />
<br />
For the rice noodles:<br />
Cook the rice noodles according to the package directions (which usually means soak them in very hot water for 5 minutes, then drain and set aside in a bowl). Toss the bean sprouts with the rice noodles.<br />
In a bowl, whisk together the soy sauce, ginger, lime juice, and coconut milk/tofu, then drizzle over the noodles & beans. Toss in the cilantro, and serve alongside the chicken! Enjoy!<br />
<br />
<b>Deconstructed Sushi Bowl</b><br />
serves 2<br />
<ul>
<li>1 c. cooked white or brown sushi rice</li>
<li>1 carrots, shredded or jullienned</li>
<li>1/2 cucumber julienned or thinly sliced</li>
<li>1/2 avocado sliced</li>
<li>1/2 c. crab/salmon/shrimp/tuna</li>
<li>2 Tbsp. sesame seeds</li>
<li>1/2 nori sheet</li>
<li>Dressing: soy sauce + wasabi paste + rice wine vinegar + honey + fresh grated ginger + sesame oil</li>
</ul>
<div>
Divide the rice-sesame seeds between two bowls, crumble the nori on top. Whisk together the dressing, and drizzle on top!</div>
<div>
<br /></div>
<div>
Let me know if you try either of these!</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6109948248222272259.post-5151553138115190462012-03-15T07:59:00.004-07:002012-06-11T07:36:37.844-07:00Pi Day!In case you didn't know already, March 14th is Pi Day (3.14....yeah, I didn't know either until I met Mike)!<br />
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The fun of Pi day is<b> eating <i>pie</i></b> (and lots of other circular foods as well)!<br />
<br />
Of course, there are other fun things too (Pi-day parody of Rebecca Black's "Friday"? Go for a 3.14 mile run?)<br />
<br />
Anyway, in our house we always make a pizza "pie" for dinner, and some other pie(s) for dessert, and this year Pi Day happened to be the same day as our community group, so we decided to make mini-pies with our community group friends. I had the idea, then checked online for advice on cooking time, etc. (Here's the most helpful site I found: <a href="http://www.notmartha.org/tomake/tinypies/" target="_blank">Tiny Pies @ NotMartha</a>). We also had circle-shaped breakfast and lunch too!<br />
<br />
Unfortunately, I accidentally deleted my breakfast and lunch pics (except for one), but breakfast was Ezekiel Bread English Muffins with egg, cheese, bacon, and garlicky sauteed kale. MMM! Now that's how to start your day!<br />
<br />
For lunch we had leftover fish taco ingredients in a wrap (tortilla = round!). I had taken "aerial view" shots of these, to get the full circular effect, but accidentally deleted them...)<br />
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And on Pi Day you can have pie as much as you want, so we had this yummy fruit crisp pie (thanks to our lovely friend Kimberly!) with our lunch as well. =)<br />
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For dinner, we made Pi-neapple Pizza with bacon and fresh tomatoes....mmm =)</div>
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And then came the fun part-making the mini pies! </div>
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Here's what we used:</div>
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</div>
<ul>
<li>Pre-made crust (from my favorite refrigerated baked-goods brand: <a href="https://www.immaculatebaking.com/" target="_blank">Immaculate Baking Co.</a>) </li>
<li>2 apples, peeled & chopped</li>
<li>2 nectarines, peeled & chopped</li>
<li>frozen berries</li>
<li>flour</li>
<li>brown sugar</li>
<li>cinnamon</li>
<li>lemon juice </li>
<li>Oat crumble topping: oats, cinnamon, coconut oil</li>
<li>muffin tins</li>
<li>individual bowls for mixing your fillings</li>
</ul>
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First, we preheated the oven to 375.</div>
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Then, cut circles out of the dough using metal egg-rings (I don't have biscuit cutters), and pressed the circles into the muffin tins to make little crusts.</div>
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We each mixed up our own combinations of fruits and such, and topped our mini pies however we wanted! </div>
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We tried lattice tops, we did crumble toppings, second crusts, etc. </div>
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Finally, we baked the pies for 15 minutes, and when they were done, they popped out of the tins pretty easily using a spoon to nudge them out.</div>
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So yummy, and so cute!</div>
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Ready to eat!</div>
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Hope you had a happy Pi Day too!</div>
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6109948248222272259.post-3653541409000008752012-03-08T07:59:00.001-08:002012-06-11T07:37:10.814-07:00Weekend Baking Bliss<div class="separator" style="clear: both; text-align: center;">
</div>
Now that I am recovering from getting my wisdom teeth out, I have time to finish this post that I started <i>last</i> week:<br />
<br />
<b>Monday, February 27th</b><br />
This weekend was a really great weekend. It included lots of organizing, moving my craft supplies upstairs to the yellow room (pictures of craft nook to come), Mike finishing his desk (which is gorgeous), purchasing many organizing bins, trying out the new Mexican restaurant in Gloucester, watching 50/50, and making LOTS of yummy food.<br />
<br />
The cooking extravaganza included three creations:<br />
<br />
1. Granola<br />
2. Two kinds of Chicken Pot Pie: regular and Thai-style (my recipe)<br />
3. Baked Spaghetti <i>Squash</i> and Meatballs<br />
<br />
Two out of the three recipes were ones I'd seen on Pinterest, although the Thai-style pot pie was inspired by a Pinterest recipe for <a href="http://www.closetcooking.com/2008/10/thai-chicken-pizza-with-spicy-peanut.html" target="_blank">Thai Chicken Pizza with Spicy Peanut Sauce</a> that we made last Thursday (it was SO good).<br />
<br />
<b>Let's start with the granola.</b><br />
On Saturday, we went to <a href="http://www.commoncrow.com/" target="_blank">The Common Crow</a> to re-stock our supplies of quinoa and oats, and while we were there, Mike noticed that they sell glass bottles of <a href="http://www.thetrustees.org/email/find-your-place/milk-and-more.html?gclid=COmj3_39vq4CFcuP7QodA0WQMw" target="_blank">milk from Appleton Farms</a>! We decided that we had to get it. However, we had nothing to enjoy <i>with </i>the milk, since we've been having mainly smoothies and Ezekiel Bread for breakfasts...so I decided make a big batch of delicious <a href="http://poppytalk.blogspot.com/2011/02/my-new-bff-crunchy-granola-with-coconut.html" target="_blank">granola</a> to enjoy it with!
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I don't know about you, but when I try to find a good granola recipe, a lot of them seem to call for way too much sugar and oil, and I have to look through dozens of recipes to find one that has the right balance of ingredients. <a href="http://poppytalk.blogspot.com/2011/02/my-new-bff-crunchy-granola-with-coconut.html" target="_blank">This one</a>, which was posted on Pinterest by a friend of mine, happily had a nice balance (with a few minor tweaks), and came out DELICIOUS! =)<br />
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Here is the original recipe, with my changes asterisked and in italics:<br />
<b>"Crunchy granola with coconut, nuts and seeds"</b><br />
4 cups rolled oats (not quick)<br />
1 1/2 cup raw almonds<br />
1/2 cup raw pecans *<i>I didn't have pecans, so I used 1 c. almonds + 1 c. pepitas instead</i><br />
3/4 cup unsweetened flaked coconut<br />
1/2 cup salted roasted sunflower seeds<br />
2 T each white sesame seeds & black sesame seeds *<i>I just used 4 Tbsp. white</i><br />
2 T flax seeds *<i>I used flax seed meal</i><br />
1/4 t freshly ground black pepper<br />
1/2 t ground cardamom<br />
1/4 t cinnamon<br />
1/2 cup roasted walnut oil (melted coconut oil, butter, or veg oil will be fine substitutes) *<i>I used coconut oil, and melted it in a small sauce-pot along with the honey and juice, just to get it all melty and mixed</i><br />
1/4 cup agave syrup (or honey) <i> </i><br />
1/4 cup brown sugar *<i>I omitted this all together, and it was perfect!</i><br />
1/4 cup orange juice *<i>you can use any juice, really</i><br />
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<i>My own additions:**</i></div>
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<ul>
<li><i>The zest of one orange (the recipe's creator suggests this addition)</i></li>
<li><i>1 c. mixed dried fruit (I happened to have raisins, cranberries, and dates)</i></li>
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In a large bowl, combine the oats through to the cinnamon. Add in the remaining ingredients and give everything a big stir until everything is well mixed. Spread out the granola evenly onto 2 large baking sheets or glass pans and bake in a 300F oven for 30 minutes or until golden brown, stirring occasionally. Cool and store in a tightly lidded container. **<i>add in dried fruit and orange zest after taking granola out of the oven.</i></div>
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Even spreading out this batch onto two sheets, it came out nice and clumpy and you can see the orange zest!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglh5btrysCdREWTXKErKnEqxIFf495eojINVd8fHYen7k5YoafxiuVz08q0RglpacCC-nB87sVIIWl4nEjMp_cMLs2pmRjshtCx1cTuwnh1I0Z5filR0YAHk2gZgKtG4JNt53uSXPTtN4/s1600/blog-granola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglh5btrysCdREWTXKErKnEqxIFf495eojINVd8fHYen7k5YoafxiuVz08q0RglpacCC-nB87sVIIWl4nEjMp_cMLs2pmRjshtCx1cTuwnh1I0Z5filR0YAHk2gZgKtG4JNt53uSXPTtN4/s400/blog-granola.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvXySPZkiXK-WMGw31DDduiML23GtXVqxqnQ3z73DLEDd2y44OA2k_QDAoQxVYVN8vmH85b03LN1Ku5RoxbQqHQ5HhzRFibdTcunzGGygK6eY722ocV7nW4uFyR0vED3ZuilnAH84K4c/s1600/blog-granola3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvXySPZkiXK-WMGw31DDduiML23GtXVqxqnQ3z73DLEDd2y44OA2k_QDAoQxVYVN8vmH85b03LN1Ku5RoxbQqHQ5HhzRFibdTcunzGGygK6eY722ocV7nW4uFyR0vED3ZuilnAH84K4c/s400/blog-granola3.jpg" width="400" /></a></div>
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mmm...nuts, fruit, seeds, oats, honey, spices....yum!</div>
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<b>Now for the Pot Pie.</b></div>
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<span style="text-align: -webkit-auto;">I have randomly been wanting to make Chicken Pot Pie recently, partly because I saw </span><a href="http://www.foodnetwork.com/recipes/ina-garten/chicken-pot-pie-recipe/index.html" style="text-align: -webkit-auto;" target="_blank">The Barefoot Contessa's version</a><span style="text-align: -webkit-auto;"> on TV at the gym the other day, and partly because I saw a healthier </span><a href="http://www.myrecipes.com/recipe/chicken-root-vegetable-potpie-10000001654677/" style="text-align: -webkit-auto;" target="_blank">Chicken Pot Pie</a><span style="text-align: -webkit-auto;"> version from Cooking Light. So, I had it in my head that I wanted to make a Pot Pie, and then, I thought of the delicious</span> <a href="http://www.closetcooking.com/2008/10/thai-chicken-pizza-with-spicy-peanut.html" target="_blank">Thai Chicken Pizza with Spicy Peanut Sauce</a><span style="text-align: -webkit-auto;">. It was SO good, I wish that we still had leftovers.... I figured, "hmm, if Thai Chicken Pizza is so good, and Chicken Pot Pie is so good....what if I combined them??"</span></div>
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I basically followed <a href="http://www.myrecipes.com/recipe/chicken-root-vegetable-potpie-10000001654677/" target="_blank">Cooking Light's</a> directions for a "regular" batch of Pot Pie for friends who just had a baby, and then I tweaked it to make a spicy Thai version also. <i>(note, making two batches of Chicken Pot Pie takes up most of your day) </i></div>
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<i><i><i><b>Thai Chicken Pot Pie</b></i></i></i></div>
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3 c. chicken broth<br />
1.5 c. sweet potato or Yam, cut into ½ in. cubes</div>
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¾ c. white potato, cubed</div>
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1.5 c. frozen peas</div>
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1 c. chopped celery <i>(I don't know if I would use this again, but I had a lot of it...)</i></div>
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½ red bell pepper, diced</div>
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1 c. diced carrot</div>
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<s>1 c. portabella mushrooms, chopped (?)</s> <i>(I planned on using these, but decided not to a the last minute)</i></div>
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1 chicken breast, chopped and cooked<br />
2 Tbsp. chili sauce <i>(such as Sriracha)</i></div>
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1 Tbsp. curry powder</div>
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1.5 Tbsp. fish sauce</div>
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1 c. light coconut milk + ½ c. almond milk <i>(I probably would have used only coconut milk, if I hadn't run out)</i></div>
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2/3 c. – 1 Tbsp. flour<br />
¼ c. cilantro<br />
Pie crust or puff pastry <i>(I like the Immaculate Baking Co. brand)</i><br />
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Method:<br />
Bring the broth to a boil, then add in the veggies and chicken, and cook for about 5 minutes.<br />
With a slotted spoon, remove veggies and chicken from broth, put them in a bowl, and set it aside.<br />
Turn the broth up to medium-high heat.<br />
Next, mix the flour and coconut milk in a medium bowl, and whisk together until smooth. Add the mixture to the broth in the pot, stirring with a whisk until it begins to thicken.<br />
Stir in the chili sauce, curry powder, and fish sauce, then add the veggies and chicken back in.<br />
Finally, stir in the fresh cilantro.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xshxbOikd51y0xwAFxX_kyPJ4DjZfOlqefQNr2yLl-nJzhmYo1jZEUcsnCL1sScafjxyi_l2yOZ8OjZLrIxEVH0Bh01V7ufNVMaUasj_plRLMvlubPPV1qKCOzzsExAdNnzyIKS3Mmo/s1600/blog-thaipotpie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_xshxbOikd51y0xwAFxX_kyPJ4DjZfOlqefQNr2yLl-nJzhmYo1jZEUcsnCL1sScafjxyi_l2yOZ8OjZLrIxEVH0Bh01V7ufNVMaUasj_plRLMvlubPPV1qKCOzzsExAdNnzyIKS3Mmo/s400/blog-thaipotpie.jpg" width="400" /></a></div>
Spoon mixture into a casserole dish and cover with pastry.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjIZFRVXYhVxjB4M5PGlT5OZhVmodkK7DCjU71P94xm-bT-IKdFrPjJtc5uwUxqwoNKPe2rQ8GYXcZgaEzpAEM-qfQyiQAaseE38ppwT6aPTxiEC8bIqLpUMKI3x06hVpzO4CymVXsBE/s1600/blog-thaipotpie3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQjIZFRVXYhVxjB4M5PGlT5OZhVmodkK7DCjU71P94xm-bT-IKdFrPjJtc5uwUxqwoNKPe2rQ8GYXcZgaEzpAEM-qfQyiQAaseE38ppwT6aPTxiEC8bIqLpUMKI3x06hVpzO4CymVXsBE/s400/blog-thaipotpie3.jpg" width="400" /></a></div>
I refrigerated mine, so it took a good 45 minutes to bake them the next night, since they were cold. However, they were SO good! =)<br />
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<b>Now for the Spaghetti Squash and Meatballs!</b><br />
My third creation last Sunday was yet another recipe that I had seen and saved on Pinterest (along with the granola and Thai pizza). We had gotten some good organic ground beef from Trader Joe's recently, and I was looking for something to make with it, when I remembered this recipe that I had seen which I thought was ingenious: <a href="http://www.yummymummykitchen.com/2011/11/baked-spaghetti-squash-and-meatballs.html" target="_blank">Baked Spaghetti Squash & Meatballs</a>! You get the yumminess of spaghetti and meatballs with fewer carbs and more vitamins and such!<br />
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Now, I had never made or even tasted spaghetti squash before, but I ran it by Mike, and we were both willing to give it a shot.<br />
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Here's the recipe from the blog "Yummy Mummy":<br />
<i>1 Spaghetti Squash</i><br />
<i>1 batch prepared meatballs<br />1 cup Marinara or spaghetti sauce </i><br />
<i>1/2 cup Mozzarella cheese<br />1/2 cup Parmesan cheese<br />1 cup fresh basil, torn or sliced <br /><br />Preheat oven to 375 degrees F. Cut squash in half lengthwise. Scoop out seeds. Brush or drizzle with olive oil. Place on a baking sheet, cut side down and bake for 30-40 minutes. Cool slightly on baking sheet. Turn oven up to 400. <br />Using a fork, scrape squash "spaghetti" up from the rind and fluff into strands. Place meatballs over squash. Pour sauce over. Sprinkle cheeses over sauce. Bake stuffed squash halves on cookie sheet until cheese is melted and bubbling. Top with fresh basil and serve right out of the squash!</i><br />
While the squash cooked, I made the meatballs. I didn't have a go-to meatball recipe, so I found <a href="http://allrecipes.com/recipe/starrs-savory-meatballs/detail.aspx?event8=1&prop24=SR_Title&e11=meatballs&e8=Quick%20Search&event10=1&e7=%2fmy%2frecipebox%2fdefault.aspx" target="_blank">this one</a> online, and I liked it, although it called for making 4 giant 1/2 lb. meatballs. No thanks. I made at least a dozen out of one pound of beef.</div>
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Freshly baked meatballs:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_OgUHvIS9frkM6dpZtY5f7izxHJBI66zjbP5ecrwbJeSiSntLNXIKnO28i2DT79Y-MAx_JO8obp0_CMG9luku-R4kU04iH3sZs0Pq_woKjDvAqkS0Fl9ZwrIkZHFTUPYtxyYmi8C43M/s1600/blog-spaghettisquash4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS_OgUHvIS9frkM6dpZtY5f7izxHJBI66zjbP5ecrwbJeSiSntLNXIKnO28i2DT79Y-MAx_JO8obp0_CMG9luku-R4kU04iH3sZs0Pq_woKjDvAqkS0Fl9ZwrIkZHFTUPYtxyYmi8C43M/s400/blog-spaghettisquash4.jpg" width="400" /></a></div>
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Here's the squash after baking--the bottom one is fluffed up a little.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPBsxun_Skp926Agu-4weCdmF09mnDuk-hg-EUicRgwtLyTvNe1VyAGVdvZECofW_UqftQNfBz5IlMEwPfMH3IJmgpcapdNB-owdWfBHM7-j2ZhbJPADleXp67dyNnGqUAEX8I_2sN1Ss/s1600/blog-spaghettisquash2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPBsxun_Skp926Agu-4weCdmF09mnDuk-hg-EUicRgwtLyTvNe1VyAGVdvZECofW_UqftQNfBz5IlMEwPfMH3IJmgpcapdNB-owdWfBHM7-j2ZhbJPADleXp67dyNnGqUAEX8I_2sN1Ss/s400/blog-spaghettisquash2.jpg" width="300" /></a></div>
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Then you top the squash halves with sauce and meatballs...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDUDhpXVAaojjnxShT3QbFbPgPdh5UDKtW1ko7YLml2rZZig5fkr1uuNchT6Je9cn_83KjAgQb1AXIG62kUsfEHZcnW_Wg3OZa41beCambCFRfSb1J9S9Bo8zRl2l6Xp_Xo_CigJx9uU/s1600/blog-spaghettisquash3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEDUDhpXVAaojjnxShT3QbFbPgPdh5UDKtW1ko7YLml2rZZig5fkr1uuNchT6Je9cn_83KjAgQb1AXIG62kUsfEHZcnW_Wg3OZa41beCambCFRfSb1J9S9Bo8zRl2l6Xp_Xo_CigJx9uU/s400/blog-spaghettisquash3.jpg" width="341" /></a></div>
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Sprinkle with cheese, and bake until the cheese is melty and golden =)</div>
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We both agreed that this was a yummy, filling, and fun-to-eat meal. The squash didn't <i>taste</i> like regular spaghetti, but it was still a good meal. Two thumbs up!</div>
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6109948248222272259.post-81098917393037221442012-02-18T15:30:00.000-08:002012-06-11T07:37:47.826-07:00Baked Oatmeal Breakfast Cake =)I've been wanting to make <a href="http://chocolatecoveredkatie.com/2011/04/01/breakfast-bars-on-the-go/" target="_blank">Chocolate Covered Katie's single-serving baked oatmeal recipes</a>, but hadn't had a good morning to try them out until today.<br />
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I had bought ramekins for this very purpose......but unfortunately I forgot to check the recipe first to see what size I would need (1 c.) and instead got 6 oz. ramekins. Oh well.<br />
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I wasn't sure what to bake the oatmeal in, since my ramekins were too small. Then, I had a genius I idea:<br />
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I could still make it, but using four ramekins instead of two. THEN, I could even layer them, like a cake!<br />
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So, I did!<br />
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Doubling the recipe (since it is for just one serving), I divided the batter equally between four greased (with coconut oil) ramekins, and it came out to just about 1/4 c. + 1 Tbsp batter per ramekin. Bake them for 20 min. at 380 degrees, then broil for 3 more min. at the end.<br />
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Note: for this batch I used CCK's <a href="http://chocolatecoveredkatie.com/2010/11/10/baked-pumpkin-oatmeal-for-one/" target="_blank">Boatmeal For One</a> recipe, using applesauce rather than pumpkin, and no extra sweetener.<br />
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The nice thing is, once you mix up the batter and put them in the oven, you can hop back in bed for another 20 minutes while they bake!<br />
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They should look like this, pulling away from the edges a bit.<br />
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Then I popped them out, put them top-down on little plates...<br />
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"frosted" them with a mixture of Greek yogurt, honey, and vanilla (which I happened to have all mixed up in the fridge from last weekend)...<br />
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And then topped them with the remaining two mini baked oatmeals, more "frosting", and cinnamon.<br />
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Yum! I love Saturday morning breakfasts....a lot.<br />
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And of course it wouldn't have been complete without some delicious coffee =)<br />
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<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6109948248222272259.post-72312272999657145102012-02-18T07:36:00.000-08:002012-02-18T07:36:53.265-08:00Valentine's Date Night (Nutella Ravioli & Homemade Veggie Burgers)!Having Valentine's Day on a Tuesday this year was a bummer, because that's our residential coverage night at Landmark (read: that's the night we're at school til 10:00pm), so we didn't get to properly celebrate. Fortunately, however, Mike didn't have worship team practice on Thursday, and I didn't have my usual tutoring, so we finally had a chance to celebrate!<br />
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I had in mind a way of using some of the things that we had already in our fridge, and I hoped they turned out well. Luckily they did.<br />
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We had white beans and leftover beet/cheese mixture from the raviolis, so I made up a veggie burger recipe with those as the main ingredients. Everything else I eyeballed.<br />
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I called them "HeartBeet" Burgers....har har.<br />
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"HeartBeet Burgers"<br />
<ul>
<li>2 c. white beans (cooked)</li>
<li>1 c. shredded roasted beets (mine also had ricotta cheese mixed in)</li>
<li>1/4-1/2 c. oat flour</li>
<li>2 T. chopped fresh parsley</li>
<li>2 T. sunflower seeds</li>
<li>1/2 tsp. grated ginger (or more to taste)</li>
<li>1 egg (or 1/4 c. egg white)</li>
<li>salt & pepper to taste</li>
</ul>
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Honestly, I can't remember if there was anything else!<br />
(however, if I had a lemon, I would have added lemon juice and zest. Also, come to think of it, soy sauce would have been good too.)</div>
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Basically, I pulsed the beans in my food processor until they were about half-mushed, then in a bowl I mixed them up with the beets, and all other ingredients, seasoning to taste. Then I formed the mixture into four equal balls and shaped each ball into a patty. Finally, I heated up some olive oil in a skillet and cooked them for 4 minutes on each side. For extra creaminess, I topped each one with a dollop of ricotta.<br />
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We served them with a little salad, and roasted cauliflower and sweet potato slices (hearts). Yum! </div>
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<br /><br />For dessert, I decided to make a special treat that I knew Mike would love: <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-hazelnut-ravioli-recipe/index.html">Chocolate-Hazelnut Ravioli</a>! <br /><br />I happened upon this recipe by <a href="http://giadadelaurentiis.com/">Giada</a> De Laurentiis the other day, and I figured I had to make it, because <br />a) it looked delicious, <br />b) it looked super easy, and <br />c) I had all the ingredients, including egg roll wrappers that needed to be used! <br /><br />All you need is: Nutella, wonton or egg roll wrappers (wonton size would be easiest), egg, neutral-flavored oil, and powdered sugar.<div>
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For our date night, I only took pictures of the finished product:<br />
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But since they were so good, and I still had more egg roll wrappers, I just made a big batch to freeze for later. This time I took pictures of the whole process.</div>
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I folded my egg roll wrappers in half, then in half again to get four little squares.</div>
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On each little square, I put a (heaping) teaspoon of Nutella.</div>
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Next, wet the edges of the squares with egg white (water would probably work too), and carefully fold into a triangle, pressing the edges together to seal in the filling.<br />
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I'm going to freeze these and then just thaw them out before I want to make them.</div>
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To cook the ravioli, I heated up a couple tablespoons of coconut oil (<a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-hazelnut-ravioli-recipe/index.html" target="_blank">Giada's recipe</a> says 2 inches of vegetable oil) over medium heat, and cooked them for about 45 seconds on each side. Once they're all cooked, sift a little powdered sugar over them!</div>
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Enjoy!</div>
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</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6109948248222272259.post-31200410902016594692012-02-14T15:58:00.000-08:002012-02-14T15:58:38.274-08:00Family Valentine Weekend<div class="separator" style="clear: both; text-align: left;">
As I was browsing Pinterest for Valentine's Day ideas, I came across these <i>adorable </i>little<a href="http://www.petitekitchenesse.com/2012/01/15/beet-chevre-ravioli-hearts/" target="_blank"> heart-shaped raviolis</a> that were red and super cute! I really wanted to make them for Valentine's Day dinner, but when my parents decided to visit last weekend, I decided that it would be the perfect opportunity (especially since they like beets)!</div>
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First, though, we went to Salem for their "Salem's So Sweet" events. We rode the trolley, looked at ice sculptures, sampled chocolate & wines, treated ourselves to lattes and hot chocolates, and learned about the history of Salem.</div>
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My parents at <a href="http://www.jaho.com/pages/locations" target="_blank">Jaho Coffee & Tea</a> with their hot chocolates =)</div>
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At <a href="http://pmousse.com/" target="_blank">Pamplemousse</a> for chocolate & wine tastings </div>
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(and Valentine's fashion, Salem-style!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDls4iG0Kzu5gF36N6BbXhNEjCMwmhNQRKSkA99se7I6j7rEygLPNoVnUACBAFBjDwbHSPm55M7XS_978FtaXrdhxCa1PmlIHZjifzxaTdYrn0uQORPZJs55xi4K1VcsXgLGOqB_bK-iM/s1600/20120211_151600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDls4iG0Kzu5gF36N6BbXhNEjCMwmhNQRKSkA99se7I6j7rEygLPNoVnUACBAFBjDwbHSPm55M7XS_978FtaXrdhxCa1PmlIHZjifzxaTdYrn0uQORPZJs55xi4K1VcsXgLGOqB_bK-iM/s400/20120211_151600.jpg" width="266" /></a> </div>
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Back at home, we played Ticket to Ride while the beets baked (400 degrees for an hour), then got to work!</div>
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<b>1.</b> Peel and slice the roasted beets</div>
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<b>2.</b> Shred them in a food processor</div>
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<b>3.</b> dump shredded beets into a cheesecloth over a bowl
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<b>4.</b> Squeeze the juice out of the beets--this part looks like you're squeezing a human heart! Gruesome!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_SFYxKWJHoyK7zWenSPp0BmD06gi-spZXbuQ90DRXgy_eTyTBHrPC-pOXV99HwGeVXUhQgqQp7DHKfnIFo3jlNtBc0NUBwImrTkQrJT66aILh2ZuIxL4kz06Toofw0KR6MnTAdaSz_Fw/s1600/blog.ravioli4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_SFYxKWJHoyK7zWenSPp0BmD06gi-spZXbuQ90DRXgy_eTyTBHrPC-pOXV99HwGeVXUhQgqQp7DHKfnIFo3jlNtBc0NUBwImrTkQrJT66aILh2ZuIxL4kz06Toofw0KR6MnTAdaSz_Fw/s400/blog.ravioli4.jpg" width="295" /></a></div>
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<b>5.</b> To 2 1/2 c. of water, add 1/2 c. water and three egg yolks. Stir well, then knead until smooth.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzxD8wYF0LSdb2P7OTy4esQ27HRjwaC8i28giDxpStsVEY5ICCXNbgDT2R6xbx6XUWX-AUcRV7nzkN0goWXJBfXFgoYbrRJbhivr-VEat8O4URL3VZ9kPSLf2UljeEN-mnYmLff4UjJA/s1600/blog.ravioli6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfzxD8wYF0LSdb2P7OTy4esQ27HRjwaC8i28giDxpStsVEY5ICCXNbgDT2R6xbx6XUWX-AUcRV7nzkN0goWXJBfXFgoYbrRJbhivr-VEat8O4URL3VZ9kPSLf2UljeEN-mnYmLff4UjJA/s400/blog.ravioli6.jpg" width="400" /></a></div>
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<b>6.</b> Roll the dough into a thin rectangular sheet. This step is tough, because the dough is very stiff and elastic. It is <i>quite</i> a workout!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kiDIHXwxlZ146ZvWtRo4jZbvVqgENmfmzI8eQFNcJOa5_bzqt1SnpT1rg2UVUeSS69K9PKq5I62yY-ruuzTfNKZ4ohT9A060kZA2GR_q_c3XayXS5auhuFnDBJ-TzyBWqGJHoyVsCb4/s1600/blog.ravioli7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kiDIHXwxlZ146ZvWtRo4jZbvVqgENmfmzI8eQFNcJOa5_bzqt1SnpT1rg2UVUeSS69K9PKq5I62yY-ruuzTfNKZ4ohT9A060kZA2GR_q_c3XayXS5auhuFnDBJ-TzyBWqGJHoyVsCb4/s400/blog.ravioli7.jpg" width="400" /></a></div>
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<b>7.</b> a. Meanwhile, mix the squeezed shredded beets with goat cheese (we actually used ricotta) and season with salt & pepper (we also added fresh thyme since we had some on hand).<br />
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7. b. Once you have a large, relatively rectangular shape, arrange the filling in heart-shaped lumps on one half of the rectangle. Make sure that your filling lumps are smaller than the cookie cutter that you plan on using to cut the ravioli.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie2rUAYUIID5va4UNjB5jRFmBdK8vFqFESmqRzhyphenhyphenoF6tIa9IU7t-uRXIBs34NzGUE5Tv6pEMjyMjMDoMte_vEGcgIK-kDJfX1tsi4sM-b13IthFkSZwg7KQtSFpjYUW6uabGnkg2UzCuo/s1600/blog.ravioli8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie2rUAYUIID5va4UNjB5jRFmBdK8vFqFESmqRzhyphenhyphenoF6tIa9IU7t-uRXIBs34NzGUE5Tv6pEMjyMjMDoMte_vEGcgIK-kDJfX1tsi4sM-b13IthFkSZwg7KQtSFpjYUW6uabGnkg2UzCuo/s1600/blog.ravioli8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie2rUAYUIID5va4UNjB5jRFmBdK8vFqFESmqRzhyphenhyphenoF6tIa9IU7t-uRXIBs34NzGUE5Tv6pEMjyMjMDoMte_vEGcgIK-kDJfX1tsi4sM-b13IthFkSZwg7KQtSFpjYUW6uabGnkg2UzCuo/s1600/blog.ravioli8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie2rUAYUIID5va4UNjB5jRFmBdK8vFqFESmqRzhyphenhyphenoF6tIa9IU7t-uRXIBs34NzGUE5Tv6pEMjyMjMDoMte_vEGcgIK-kDJfX1tsi4sM-b13IthFkSZwg7KQtSFpjYUW6uabGnkg2UzCuo/s400/blog.ravioli8.jpg" width="400" /></a></div>
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<b>9.</b> Dip your finger in water, and moisten the dough around the filling.<br />
<b>10. </b>Fold the second half of the dough over the filling<br />
<b>11.</b> Cut out the hearts, then crimp the edges to seal in the filling.<br />
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<b>12. </b>Boil the raviolis just until they float to the surface, then lift them out with a slotted spoon.<br />
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<b>13. </b>Top with whatever topping you want.<b> </b>We topped ours with olive oil, grated parmesan cheese, salt & pepper, and fresh thyme.<br />
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The raviolis were quite a process, but they were so worth it! Next time, I'll make them on a lazy afternoon, and then freeze about half the batch for later. Mmmm...<br />
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<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6109948248222272259.post-75371342225812975902012-02-14T13:54:00.000-08:002012-02-14T13:54:36.159-08:00New adventure: Homemade Donuts!Not long ago I came across <a href="http://nourishingflourishing.com/2011/10/the-best-pumpkin-donuts-donut-holes-doughballs-ever-gf-vegan/" target="_blank">this recipe</a> (on Pinterest) for homemade pumpkin donuts, which claimed to be "The Best", and they were made with almond flour, pumpkin, and were baked, so they were healthier.<br />
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I was intrigued. </div>
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I bought a <a href="http://1.bp.blogspot.com/_luVl44X3GIU/TPZ5vkazWaI/AAAAAAAAAIQ/60ThUX9Y8hQ/s1600/doughnutpan.jpg" target="_blank">donut pan</a>.</div>
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I seized my first opportunity to make them. (The end of a sick day, once I was feeling better)</div>
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First, I blended up a bunch of almonds in my food processor to make the necessary 1 1/2 c. of almond flour (you can find instructions for this process <a href="http://thecrazykitchen.blogspot.com/2010/02/cooking-101-how-to-make-your-own-high.html" target="_blank">here</a>). Almond flour is expensive otherwise. This process took a while, but eventually I had blended and sifted enough almonds to start the recipe.</div>
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The main ingredients were things that I had on hand anyway: almonds, pumpkin, agave/honey, cinnamon, coconut oil, etc. The only thing I had to buy specifically was Arrowroot Powder, which I found at Market Basket for $3.99.<br />
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Once you mix all the ingredients together, you scoop the batter into a plastic bag, cut off one corner, then pipe the mixture into the donut pan, and roughly smooth the surfaces. Bake for at least 20 min. at 325.</div>
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Dip the tops in your glaze of choice (recipes found on above website), and then let them dry for at least 15 minutes, so they're no longer goopy.<br />
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The batter was more than enough for the six donuts in the pan, so I squirted the rest of it into "donut hole" shapes onto parchment paper, and baked them too. I hoped that they would puff up a little, but they basically stayed looking like little piles of...well, you can see for yourself.</div>
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They turned out to be really delicious -- I recommend them fresh, but they were also good re-heated in the toaster oven so they got all warm and crispy again. </div>
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Conclusion: Delicious, but a little crumbly. That might have been from making the almond flour from scratch, however.</div>
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<br /></div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6109948248222272259.post-19367004736872519092012-02-02T11:46:00.000-08:002012-02-02T16:05:51.792-08:00P.S. Pics of yummy treats (and some comments)In the last post I mentioned that I had tried some new recipes. Rather than updating that post, I figured I'd just add a new post highlighting them.<br />
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Here are the recipes I've tried that don't already have pictures on the previous post:<br />
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<a href="http://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/">Healthy Chocolate Chip Blondies</a>
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<i>Into a food processor goes:</i><br />
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<li><i>1 1/2 cups chickpeas (1 can, drained and rinsed)</i></li>
<li><i>3/4 tsp baking powder</i></li>
<li><i>1/8 tsp baking soda</i></li>
<li><i>heaping 1/8 tsp salt</i></li>
<li><i>3/4 cup brown sugar (I used 1/2 c. and I thought that was plenty--I might even use less next time, or maple syrup/agave)</i></li>
<li><i>1-2 tsp vanilla extract</i></li>
<li><i>1/4 cup ground flax </i></li>
<li><i>1/4 cup peanut butter (or other nut butter, or even oil)</i></li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzj0sYIBnWalMNzxPLRsHbWKegaZCUSbwOdCWYlbpcaS2yCmjV7s_yWHJr_9N2-H4pwy4fPVnJD2Dp-7HsHniJzDeZMCZU3ZgLbPzKVIX3iK-og0Y7XiWTQygsjCmHWb2Q4qR1jzPDNu0/s1600/blog-blondies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="358" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzj0sYIBnWalMNzxPLRsHbWKegaZCUSbwOdCWYlbpcaS2yCmjV7s_yWHJr_9N2-H4pwy4fPVnJD2Dp-7HsHniJzDeZMCZU3ZgLbPzKVIX3iK-og0Y7XiWTQygsjCmHWb2Q4qR1jzPDNu0/s400/blog-blondies.jpg" width="400" /></a></div>
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<i style="text-align: left;">Once it's very smooth, you mix in 1/3 cup chocolate chips, then spread into a greased (or foil-lined) 8x8 pan and bake at 350 for 38-40 min.</i><span style="text-align: left;"> </span><span style="text-align: left;">They will look dry on tip, but that's ok. They are delish!</span></div>
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<a href="http://chocolatecoveredkatie.com/2011/11/14/oatmeal-raisin-cookie-larabars/">Homemade Oatmeal-Raisin Larabars</a></div>
The original recipes says that it makes about 3 bars.<br />
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I made a double batch of these, but it was tricky to figure out how to make 6 equally-sized bars, so I formed the mixture into balls instead.<br />
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<i>(For a double batch) In a food processor add:</i></div>
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<i>1 c. raisins</i></div>
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<i>1 c. walnuts</i></div>
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<i>12 Tbsp. oats (next time I'll figure out how many cups that is!)</i></div>
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<i>heaping 1/4 tsp. salt</i></div>
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<i>1/2 tsp vanilla extract (I used a little more)</i></div>
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<i>Blend until uniformly pulverized, then press together into bars or balls (chocolatecoveredkatie recommends forming the bars inside a sandwich bag or saran wrap).</i><br />
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I also tried out some recipes on my community group, which came out really well.<br />
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These were:<br />
<a href="http://spoonfulofsugarfree.com/2010/10/09/pick-a-fruit-crisp/" target="_blank">"Pick-a Fruit Crisp"</a>, which was a yummy combination of various fruits that I had available (pears, apples, fresh cranberries, and frozen berries), topped with an oat-nut crumble mixture. The recipe called for butter to cut into the oat-nut topping, but I used coconut oil instead and it was perfect. It was<i> especially</i> good, however, topped with creamy and delicious:<br />
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**drumroll**<br />
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<a href="http://chocolatecoveredkatie.com/2011/08/16/vegan-cool-whip/" target="_blank">Vegan Cool Whip</a>!!! (coconut milk instead of heavy cream! mmm!) I am going to put this on everything!!!<br />
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The Fruit Crisp, since it has no added sugar, made a really great breakfast this morning, to, topped with almond milk, a couple spoonfuls of oats, and some fresh blackberries. Yum!<br />
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Finally, I had been really wanting to try out <a href="http://www.loveveggiesandyoga.com/2011/05/vanilla-avocado-banana-ice-cream.html" target="_blank">Vanilla Avocado Banana "ice cream"</a>, so I made that too... =)<br />
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shown here topped with the Coconut Cool Whip (so hard to stop eating!)</div>
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The consensus: YUM! I also think it would be really good with a squeeze of lime, and maybe light coconut milk instead of almond milk.<br />
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I know it's good, too, because Mike liked it, and her would tell me if he didn't. =)<br />
<i>Note: Once you take it out of the freezer, you need to let it thaw for at least 20 minutes, and it's best when it's a little melty, so you get the nice creamy texture back (otherwise it can be a little icy, more like sorbet).</i></div>
</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6109948248222272259.post-62931882793567574552012-01-30T19:13:00.000-08:002012-01-31T15:58:25.250-08:00The First Day of Freedom<span style="font-size: large;">Thursday, January 26</span><br />
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We started our first day of being done with the cleanse with a super delicious smoothie that had not been in the set of recipes from Whole Living. It did, however, only use "cleanse-friendly" ingredients. That was partly because we already had them on hand, and partly because we like them!</div>
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The deliciousness was in the form of a <a href="http://theglitterguide.com/2011/07/15/healthy-and-delicious-smoothie-recipes/" target="_blank">Chocolate Peanut Butter Banana Smoothie</a>, the recipe for which a friend had pinned on Pinterest. </div>
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We used 2 ripe bananas, 3 Tbsp. peanut butter, 3 Tbsp. cocoa powder, 1 1/2 c. almond milk, and about a cup of ice. HEAVEN! In fact, just writing about it makes me want to make it for breakfast tomorrow!</div>
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We also made COFFEE for the first time in three whole weeks! It was a delicious morning.</div>
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For lunch, we ate at the cafeteria, but I still mostly ate veggies and such, with just a little chicken salad and a few tortilla chips as "new" foods.</div>
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I didn't feel too different after lunch, but after school things changed. I tutor a boy every Thursday afternoon, and his dad always offeres me some sore of snack, which I have had to turn down the past few weeks. This week, he knew I'd be done with the cleanse, so he had a brownie and ice cream ready for me, which was very thoughtful. I asked for just a small amount, because I wasn't sure how my system would react, ans so I had a small brownie with a scoop of ice cream.</div>
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It was yummy.</div>
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An hour later, I was shaky, flushed, sweating, and overall feeling pretty strange. I did not like it! I guzzled some water, and as soon as we got home I scarfed down a handful of walnuts for energy...</div>
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We had decided to make the Rice Noodles with Broccoli Pesto for dinner, since we had the ingredients, and it was so yummy, even though we didn't "have" to eat the "cleanse food" anymore. It's just so darn tasty! </div>
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Anyways, as soon as it was done, I dug into mine, hoping that the "real food" would settle my system down a bit. I felt much better after having dinner and more water, but the brownie experience shook me up a bit!</div>
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Dinner: Rice Noodles with Broccoli Pesto:</div>
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Dessert: Cookie Dough</div>
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We were having friends over for dessert on Thursday night, so I decided that would be a good time to test out a new recipe that I had been wanting to try. I had found a recipe for <a href="http://chocolatecoveredkatie.com/2011/09/27/new-recipe-sugar-free-cookie-dough-dip/" target="_blank">healthy chocolate chip cookie dough</a> on a <a href="http://chocolatecoveredkatie.com/" target="_blank">blog</a> recently, and it looked both intriguing and promising, so I figured it was worth a shot! =)</div>
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Basically, you blend chick peas, vanilla extract, nut butter, soaked pitted dates, and a little almond milk (and a few other minor things) in a food processor until really smooth, then stir in chocolate chips! It's SO yummy!</div>
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We served it with apple slices, but it's also good with graham crackers, and I'm sure many other things (Toast? Pancakes? Pretzels?)...it's also good just by the spoonful!</div>
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I've been having a lot of fun searching through a variety of blogs and on Pinterest, gathering a collection of yummy-looking treats and such that are either vegan, sugar-free, gluten-free, dairy-free, or all of the above. Some of my favorites so far include:<br />
<br />
<a href="http://chocolatecoveredkatie.com/">chocolatecoveredkatie.com</a><br />
<a href="http://loveveggiesandyoga.com/">loveveggiesandyoga.com</a><br />
<a href="http://spoonfulofsugarfree.com/">spoonfulofsugarfree.com</a><br />
<a href="http://glutenfreegoddess.blogspot.com/">glutenfreegoddess.blogspot.com</a><br />
<br />
Some of the things I've made so far since we've been done are:<br />
<br />
<ul>
<li><a href="http://chocolatecoveredkatie.com/2011/05/18/chocolate-chip-blondies-and-theyre-good-for-you/" target="_blank">Healthy Chocolate Chip Blondies</a> </li>
<ul>
<li>This one isn't sugar-free, but I think it would be really good with agave instead of sugar!</li>
</ul>
<li><a href="http://chocolatecoveredkatie.com/2011/11/14/oatmeal-raisin-cookie-larabars/" target="_blank">Homemade Oatmeal-Raisin Larabars</a></li>
<ul>
<li>I made a double batch of these, but it was tricky to figure out how to make 6 equally-sized bars, so I formed it into balls instead.</li>
</ul>
<li><a href="http://glutenfreegoddess.blogspot.com/2010/01/red-quinoa-with-butternet-squash.html" target="_blank">Quinoa with Butternut Squash, Cranberries, and Pecans</a> </li>
<ul>
<li>we used sweet potatoes and walnuts instead of butternut squash and pecans, and it was very yummy!</li>
</ul>
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All of them have been SO good! We also made up a soup with leftover veggies that we had lying around...it was pretty good! We called it "Purple Soup" for obvious reasons....=)<br />
<br />
<i>Purple Soup</i><br />
<br />
In a pot of water, I added 1 yukon gold potato, scrubbed & cubed, and leftover white beans (cooked), about 1.5 cups<br />I boiled the potatoes until they were soft (10 min.).<br /><span style="text-align: center;">In a skillet, I sauteed 2 small onions, 2 cloves of garlic, and fresh ginger.</span><br /><span style="text-align: center;">On top of that I added shredded red cabbage (as much as we had leftover...maybe 2 c.?)</span><br /><br />
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I ladled about half of the cooked potato and beans into a blender, with some of the cooking water, then added about half of the sauteed veggies. </div>
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I bl<span style="text-align: left;">ended it until smooth. That's when I noticed it become a cool light purple color! Mmm!</span><br />
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Once the mixture is smooth, add it back into the pot, and stir in the rest of the sauteed veggies. I wasn't sure what spices to add, so I tried cumin and a dash of cinnamon. I decided that some lemon juice would help the overall flavor, but then when I squeezed it in, the acid turned the purple soup pink! Another color surprise!<br />
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I think that it needed some other flavors, maybe more salt, but hey, it was a fun experiment!<br />
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I hope you go out and pick up some interesting ingredients, and enjoy being creative with your fruits, veggies, and all the amazing tastes and textures that God has blessed us with! We are so blessed to live on a planet packed with so many colors, flavors, textures, etc. that are so fun to experiment with!</div>
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<br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6109948248222272259.post-79590461647927643182012-01-29T20:59:00.000-08:002012-01-29T21:03:27.469-08:00Detox Wrap-up: Finishing StrongBefore I begin this post, I really need to mention one thing. Thinking about "finishing strong" with this cleanse makes me think of the verse that says "I have fought the good fight, I have finished the race, I have kept the faith." (1 Timothy 4:7). In light of that, I am reminded that finishing this cleanse well is only a shadow in comparison to my desire to finish my <i>life</i> well, keeping the faith and standing firm in the hope that we have in Christ. I want to fight the good fight til the end!<br />
<br />
So, my last post was on Saturday, and now it's Saturday again. I'm trying to think back to what we had on Sunday....<br />
<br />
Oh, yes. Sunday was Football day.<br />
<br />
<span style="font-size: large;">Sunday, January 22</span><br />
I don't remember what we had for breakfast...probably the <a href="http://www.wholeliving.com/151405/toasted-coconut-muesli" target="_blank">Toasted Coconut Muesli</a> (because I LOVE it),<br />
but after church I made a batch of <a href="http://www.wholeliving.com/151707/kale-white-bean-and-potato-stew" target="_blank">Kale, White Bean, and Potato Stew</a> to bring to a friend's house to watch the Pats beat the Ravens(!).<br />
<a href="http://www.wholeliving.com/sites/files/wholeliving.com/imagecache/img_l/ecl/images/content/pub/weddings/2012/winter/white-bean-soup-bd108052_vert.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://www.wholeliving.com/sites/files/wholeliving.com/imagecache/img_l/ecl/images/content/pub/weddings/2012/winter/white-bean-soup-bd108052_vert.jpg" /></a><br />
I forgot to take pictures of it. Oops.<br />
It looked kind of like this though:<br />
<br />
We also brought apple rings, almonds, carrot sticks, and cherry tomatoes to munch on while our friends had their chips and chicken wings.<br />
<br />
The stew was ok, although it was a little bland. If I make it again, I'll add more spices and garlic.<br />
<br />
The stew recipe made enough to be our lunch for Monday, and half of our dinner on Tuesday. (It claimed to make 6 servings, but I must have served us generous bowl-fuls, because it was more like 5 servings)<br />
<br />
<span style="font-size: large;">Monday, January 23</span><br />
Monday night we had the <a href="http://www.wholeliving.com/151407/quinoa-poached-egg-spinach-and-cucumber" target="_blank">Quinoa with Poached Egg, Spinach, and Cucumber</a>, because 1.) we hadn't made it yet, and 2.) it looked quick and easy to make.<br />
<br />
I had a meeting at 7, and I also wanted to get a quick 15-minute run in (we had a soccer game coming up on Wednesday, and we hadn't played since the day before we began the detox--so I wanted to get my heart-rate up once before Wed.).<br />
<br />
All you can see in the pictures are the spinach, egg, and carrots (I forgot to add the sliced cucumbers!), but somewhere under all that is the quinoa...<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLeN0iaRw08kadANJxGgiCjgJAExe2Mu0mEUyy6czQkOvy_gW0FJLZ3XwHKNzLRksEBj6Ltc_mWQK46Uvpzuc_YRkpLA_96a7RyHRdX3VWdgrQ3hWep8nLCZXKfNjeRH9CiytQ-z7iAbY/s1600/blog-quinoacollage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLeN0iaRw08kadANJxGgiCjgJAExe2Mu0mEUyy6czQkOvy_gW0FJLZ3XwHKNzLRksEBj6Ltc_mWQK46Uvpzuc_YRkpLA_96a7RyHRdX3VWdgrQ3hWep8nLCZXKfNjeRH9CiytQ-z7iAbY/s400/blog-quinoacollage.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mike's (left) was way better than mine-he's a poaching genius!</td></tr>
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We really liked the Quinoa dinner--it was simple, filling, and tasty! Neither of us had ever poached an egg before, and we decided that they're really good in a dish like this, where the runny yolk can get mixed in with the grains like a sauce.<br />
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*<i>Note: For egg-poaching beginner, like us, here are <a href="http://www.thekitchn.com/perfectly-poached-some-tips-an-139882" target="_blank">some tips</a> for how to make them. =)</i><br />
<i><br /></i><br />
After my meeting on Monday, I made lunch for Tuesday and Wednesday, along with dinner for at least Tuesday.<br />
<br />
Tuesday & Wednesday's lunches were going to be <a href="http://www.wholeliving.com/151406/chickpea-brown-rice-veggie-burger?czone=wellness/mmxii-action-plan/week-three&center=152870&gallery=152233&slide=152216" target="_blank">Chickpea-Brown Rice Veggie Burgers</a> (one batch makes 4 patties). I was surprised at how easy they were to make, and I appreciated the fact that they produced nicely-sized patties. (I was a little afraid they'd be wimpy...)<br />
<br />
I will definitely make these again!<br />
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Mash 2c. cooked chick peas with 1c. cooked brown rice until pasty. I used a food processor, because my chick peas weren't mushy enough.<br />
<br />
<div>
Stir in 1-2 minced garlic cloves, 1 minced shallot, and 2 Tbsp fresh chopped parsley.</div>
<div>
<br />
Season with salt & pepper</div>
<div>
<br />
Mix in 1 egg, beaten, to bind it all together.<br />
Form the mixture into four patties (to do this, I smoothed out the mixture in the bowl, cut it into quadrants, and made a ball out of each quadrant, trying to keep them as equal as possible.) </div>
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<span style="text-align: -webkit-auto;">In a large skillet, heat 2 Tbsp. olive oil, and cook patties for 4 minutes on each side. </span>
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Top with whole grain dijon mustard, roasted red pepper, and sliced red onion (I also added sliced cucumber, because I forgot to put them on the Quinoa dinner)</div>
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I'm guessing that you could use this same method using any type of bean.<br />
<br />
In fact, I am envisioning many black-bean burgers in our future! Oh, the possibilities!<br />
<br />
mmmmmm.... =)<br />
<br />
Since these are gluten-free, we couldn't use buns, so the recipe calls for wrapping them in lettuce. This proved to be a difficult way to eat them, so I ended up breaking off chunks and wrapping the chunks in lettuce.<br />
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On the second day, I came up with a new strategy:<br />
I cut the the burger in half, and wrapped each half in lettuce. Much easier!<br />
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This method was much easier to handle -- kind of like a lettuce wrap.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0YarnsLpal3gAmb0NXVi126prQojq3-EsOcTVOqh25vdRX1-DQndMwd6TdPFhR18yy-6jQBeBZKvElcayilbZdKxt_4VacbWRrCxl2V6sAjTDRNYiNyR9_m6rmwcnRUZCpEbUb5fFm0A/s1600/blog-veggieburgers7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0YarnsLpal3gAmb0NXVi126prQojq3-EsOcTVOqh25vdRX1-DQndMwd6TdPFhR18yy-6jQBeBZKvElcayilbZdKxt_4VacbWRrCxl2V6sAjTDRNYiNyR9_m6rmwcnRUZCpEbUb5fFm0A/s400/blog-veggieburgers7.jpg" width="400" /></a></div>
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The flavors and textures were really nice-the Dijon kicked up the flavor, and the red pepper added a nice sweet and creamy quality. For the future, I think that these would be great in a pita pocket or on Bagel Thins.<br />
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The other meal that I made on Monday night was the <a href="http://www.wholeliving.com/151438/roasted-beets-edamame-and-arugula" target="_blank">roasted beets and edamame salad</a>. This recipe supposedly served 4, but I thought that it seemed fairly unsubstantial. The plan was to have it for dinner at school on Tuesday, but since it seemed pretty dinky for a dinner, I also packed us the leftover White Bean-Kale-Potato Stew (we had enough left for half a serving each).<br />
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I wanted to take pictures of the beets for the salad, because they were so pretty and yellow =)<br />
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Pre-roasting:</div>
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Post-roasting and peeling:</div>
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Sliced up...so pretty!</div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvF43JjrYtt6YQKe_K-1K7HAdYQ8GGLgoY0yg_fHgvvzi49aoEIE1THNxnCvpDWkFOCJ8KP_41IpxNhkNin1PFsYZ6w4sFN_c-vJBJUMuZ9NOsIEwvbTJNu0f8r8iRvLO6nECa6lCW4KI/s1600/blog-avocadosmoothie2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvF43JjrYtt6YQKe_K-1K7HAdYQ8GGLgoY0yg_fHgvvzi49aoEIE1THNxnCvpDWkFOCJ8KP_41IpxNhkNin1PFsYZ6w4sFN_c-vJBJUMuZ9NOsIEwvbTJNu0f8r8iRvLO6nECa6lCW4KI/s320/blog-avocadosmoothie2.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">better picture of the avo-vanilla smoothie<br />
than the first time we made it!</td></tr>
</tbody></table>
<span style="font-size: large;">Tuesday, January 24</span><br />
<i>Breakfast:</i> Avocado Vanilla Smoothie (because we love them)<br />
<i>Lunch:</i> the first round of veggie burgers<br />
<i>Dinner:</i> Beet/edamame/arugula salad plus the leftover soup (we also had fried plantains that were served for dinner at school, because they looked SO good, and they were just cooked in vegetable oil, so I figured they were ok...)<br />
<br />
<span style="font-size: large;">Wednesday, January 25 </span><span style="color: white;"><b><i>(final day of cleanse!!!)</i></b></span><br />
<i>Breakfast:</i> Antioxidant Smoothie (I think...)<br />
<i>Lunch:</i> round two of veggie burgers<br />
<i>Dinner:</i> For our final meal of the cleanse, we needed an energizing (but not weighty) meal because we had a soccer game, so I saved the<a href="http://www.wholeliving.com/151708/halibut-sweet-potato-fries-and-lime" target="_blank"> Baked Haddock with Sweet Potato Fries and Lime</a> dinner for Wednesday.<br />
<br />
It was perfect!<br />
<br />
I also divided up one of the two leftover Beet & Edamame Salads, using lettuce we had gotten for wrapping the veggie burgers, and we had that on the side. Delish!<br />
<br />
Super easy dinner:<br />
1. Scrub two sweet potatoes and cut them into 1-in. wedges. Toss with olive oil and salt & pepper on a baking sheet, and bake for 20 min. at 425 degrees.<br />
2. Place fish on a second baking sheet, drizzle with olive oil, season with salt & pepper. When the potatoes have 10 minutes left to cook, put the fish in the oven too, and they'll both be done at the same time!<br />
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Now you can see what the roasted edamame salad looked like too!<br />
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This dinner was super easy, tasty, filling, and gave us plenty of energy for our game! We will definitely make dinners like this again in the future.</div>
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Thus ends our three-week adventure in detoxing. *Whew*! </div>
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Now comes my biggest question: what now??? I will continue posting a few more posts about how things go transitioning back into the world of no food rules, so you can get a feel for what that process was like for us.</div>
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I have to say, I do feel really good at this point--I feel healthy, I have energy, and I feel very motivated to continue eating more healthily. I am curious to see how things go from here on out. Some of my biggest questions are:</div>
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<ul>
<li>How will my body react when I eat foods that I haven't eaten for three weeks? </li>
<li>What parts of the cleanse should I maintain, and what should I not worry about?</li>
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So, hopefully some of these questions will be answered soon! Thanks for reading!</div>
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6109948248222272259.post-17479208289934218302012-01-21T12:23:00.000-08:002012-01-21T12:23:44.444-08:00Week #3: The beginning of the end!<span style="font-size: large;">Thursday, January 19</span><br />
This past Thursday marked the first day of Week #3, which is the LAST (official) WEEK of the cleanse! YES!<br />
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The recipes this week now incorporate grains (still gluten-free, such as oats, rice, and quinoa), almond milk, and eggs.<br />
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I am really happy to be eating grains again.<br />
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Thursday morning we tried the new smoothie of the week, which sounded intriguing.<br />
<a href="http://www.wholeliving.com/151706/avocado-vanilla-smoothie" target="_blank">Avocado-Vanilla Smoothie</a>. Weird. However, it was supremely creamy, and the pear nectar (thank you, Ocean State Job Lot!) gave it just the right amount of sweetness. We liked it!<br />
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I had a hard time taking a good picture of it in the car...but it was a nice light green color. =)</div>
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For lunch (enough for Thursday and Friday), we made <a href="http://www.wholeliving.com/151437/rice-noodles-broccoli-almond-pesto" target="_blank">Rice Noodles with Broccoli-Almond Pesto</a>. It was very tasty and much more filling than the black bean salad had been. This meal was pretty easy to make, but I forgot to take pictures. Here's basically what you do:</div>
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<ol>
<li><i>Briefly boil a head of broccoli in salted water. </i></li>
<li><i>You will use the water again to soften the rice noodles, and then to add to pesto to make it creamy.</i></li>
<li><i>Set aside 1c. of florets, chopped, to sprinkle on top.</i></li>
<li><i>Blend broccoli in a food processor with:</i></li>
</ol>
<ul>
<li><i>1/4 c. (or more) fresh basil</i></li>
<li><i>6 Tbsp. toasted sliced almonds</i></li>
<li><i>1 garlic clove (I used 2)</i></li>
<li><i>2 Tbsp. freshly squeezed lemon juice</i></li>
<li><i>6 Tbsp. olive oil. </i></li>
</ul>
<i>Toss together with rice noodles (after they're softened), adding in the extra water until creamy.</i><br />
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For dinner Thursday, we made <a href="http://www.wholeliving.com/151404/shiitake-mushrooms-and-brown-rice-en-papillote" target="_blank">Mushrooms and Brown Rice En Papillote</a> (in parchment paper packets--say that five times fast!) </div>
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The recipe called for Shiitake mushrooms, which I bet are higher in nutritional value than what we used, but they were also about as much per pound as our salmon from last week, so instead we used a pack of regular mushrooms that were in the reduced produce rack (score!).</div>
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This one was really easy to make too! I had made the brown rice the night before, since it takes so long, which I was really happy about. </div>
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On each parchment sheet, add:</div>
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1/2 c. brown rice, 1 c. thinly sliced mushrooms, </div>
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2 sprigs of thyme, salt, pepper, and olive oil.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkhXYLyg_Hw3p4Ghk895PXIroKTFS0P9gZN50JhnAV1hdi_2ObDpXKA9C-dUMHpnbeItPghsgkoKwyjrCUFJ6VeHENkz9HVFMhGKFxHZgxeBGtjBT8qgcnAf1AgUoe2i5LXAplBVaB15I/s1600/blog-mushroomsandrice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkhXYLyg_Hw3p4Ghk895PXIroKTFS0P9gZN50JhnAV1hdi_2ObDpXKA9C-dUMHpnbeItPghsgkoKwyjrCUFJ6VeHENkz9HVFMhGKFxHZgxeBGtjBT8qgcnAf1AgUoe2i5LXAplBVaB15I/s400/blog-mushroomsandrice.jpg" width="400" /></a></div>
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<div style="text-align: center;">
wrap up, like so, and bake for 20 min. at 425 degrees.</div>
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Serve with fresh greens and lemon wedges:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESNgBEbLAm_98BFGQmkF7K8bxT9JAayxKcSGFs8qTejwTP-7uQ6FwJqKVsvjbGlcRNyao76vM6WDdS3SXtkmmnjA8fDWPEEMpLGxM3v-L2Jc0bN71BCT9csEIp59i9X1xlCkW-7IP2vc/s1600/blog-mushroomsandrice4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="305" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhESNgBEbLAm_98BFGQmkF7K8bxT9JAayxKcSGFs8qTejwTP-7uQ6FwJqKVsvjbGlcRNyao76vM6WDdS3SXtkmmnjA8fDWPEEMpLGxM3v-L2Jc0bN71BCT9csEIp59i9X1xlCkW-7IP2vc/s400/blog-mushroomsandrice4.jpg" width="400" /></a></div>
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Open packet, mix in greens, and squirt all over with lemon! Yum! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3pT6lub2EKNJWJd6m_dTpyk9yBUrHjhr7y4hYiZ9tCCixaLC2XJy1v9kz0vZzCsUZlGU45bZVgsqrbl83S_CIEo4G_XF9z6A0C6DUC92DNeZW22UgOJZ8OFbl2tKucwY06xb9enZ8Nk/s1600/blog-mushroomsandrice5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq3pT6lub2EKNJWJd6m_dTpyk9yBUrHjhr7y4hYiZ9tCCixaLC2XJy1v9kz0vZzCsUZlGU45bZVgsqrbl83S_CIEo4G_XF9z6A0C6DUC92DNeZW22UgOJZ8OFbl2tKucwY06xb9enZ8Nk/s400/blog-mushroomsandrice5.jpg" width="400" /></a></div>
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It wasn't the most filling meal, but it was tasty, and smelled really good. Later, I made some homemade apple-pear sauce as a special treat to enjoy while catching up on The New Girl.</div>
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<b><i>Quick & Easy Apple-Pear Sauce:</i></b></div>
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<ol>
<li><i>Peel and core an apple and pear (or don't peel...I peeled the apple but not the pear)</i></li>
<li><i>Roughly chop (1 inch pieces?)</i></li>
<li><i>Add to small saucepan with a little water (2-3 Tbsp.?) over medium heat.</i></li>
<li><i>Sprinkle in spices, such as cinnamon, cloves, and nutmeg</i></li>
<li><i>Simmer for about 10 minutes, until fruit is soft.</i></li>
<li><i>Mash with a potato masher (blend with an immersion blender, if you want it to be smoother)</i></li>
<li><i>Spoon into two small bowls and enjoy!</i></li>
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<span style="font-size: large;">Friday, January 20</span></div>
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On Friday, we tried the <a href="http://www.wholeliving.com/151405/toasted-coconut-muesli?czone=wellness/mmxii-action-plan/week-three&center=152870&gallery=152233&slide=152214" target="_blank">Toasted Coconut Muesli</a> for breakfast. It was delish! Next time we make it, I'll cut the apples up smaller, so they're easier to eat in the car, but the meal itself was really yummy.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhddo7tPdd8b5vJs3CHPWpQOnXrNk7gQ31anEbezC3Rbj4SS4TcOw_eOEppXJDQ-QPa2yxIHUERT70exYjcHimdqxw2OUv4GpcUAG1VJZp3gRw3LjxXBiEQy7borI6HLKEOqrOqYKmiUc/s1600/blog-muesli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhddo7tPdd8b5vJs3CHPWpQOnXrNk7gQ31anEbezC3Rbj4SS4TcOw_eOEppXJDQ-QPa2yxIHUERT70exYjcHimdqxw2OUv4GpcUAG1VJZp3gRw3LjxXBiEQy7borI6HLKEOqrOqYKmiUc/s400/blog-muesli.jpg" width="400" /></a></div>
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It was especially good with fresh blackberries that were on sale at Market Basket!</div>
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Lunch on Friday was part 2 of the Rice Noodles with Broccoli Pesto, and we were going to make the mushroom and rice dinner again, but instead we made the Roasted Winter Veggies and Cannellini Beans from last week, since we still had enough ingredients. Also, that way, Mike could pack it for lunch on his ski trip that he decided to help chaperone. </div>
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It was a little tricky figuring out what to pack him for his ski trip, since he wouldn't be able to heat anything up (i.e. soup) and he would need some filling options. We decided that <a href="http://www.wholeliving.com/151391/baked-sweet-potatoes-citrus" target="_blank">Baked Sweet Potato with Citrus</a> would make a good hearty breakfast, and that the Roasted Veggies (I made a BIG batch with extra veggies!) would make a nice satisfying lunch, plus a little extra for after skiing, and then I packed him with plenty of snacks. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVC7o9HXdMMuWnay9ER8jtinLZwS_5g4QjbBBETa0ps2EaVqPzgdHBD2dgmln5UVJCFIXVFMnzhDEL1dbClew3P20Nun9AoKBdG14qrp_0yXQdK7WL_UHSadeAvLSH6A9VQEKZsdOiEzQ/s1600/blog-driedapples.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVC7o9HXdMMuWnay9ER8jtinLZwS_5g4QjbBBETa0ps2EaVqPzgdHBD2dgmln5UVJCFIXVFMnzhDEL1dbClew3P20Nun9AoKBdG14qrp_0yXQdK7WL_UHSadeAvLSH6A9VQEKZsdOiEzQ/s320/blog-driedapples.jpg" width="320" /></a>Earlier in the week, Mike had made dried apples (after being annoyed that store prices for dried fruit were so high!) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaBmKE7p8GSAFgIczdg8iQYN9i_lDVNcovX-Kezja9qyXteSkWiCppUBo46mubLS5a97Hem8ikU4svfUzPOAhbK8HIwmUrPqGm1dqUyVf30rwJwkgjZb0SeupnKA6KOkfwzwsrZG6drFc/s1600/blog-driedapples2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaBmKE7p8GSAFgIczdg8iQYN9i_lDVNcovX-Kezja9qyXteSkWiCppUBo46mubLS5a97Hem8ikU4svfUzPOAhbK8HIwmUrPqGm1dqUyVf30rwJwkgjZb0SeupnKA6KOkfwzwsrZG6drFc/s320/blog-driedapples2.jpg" width="320" /></a>So I made him a trail mix with almonds, raisins, pumpkin seeds, and chopped up dried apple rings. I thought it looked pretty darn good!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIlYbN-MTyLo6FaeuYAZ4s0XQBitT5-sNQvKnlwMg426STSeA4_QztKO3NNHK9xnwkYKLp8_L7Dj-l0cboGtyNkmA_NxQ6fJfC1eUCCN9faGH-HvwVs38xoh5m58BFRvSjS1gGZMQAn4k/s1600/blog-roastedchickpeas.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIlYbN-MTyLo6FaeuYAZ4s0XQBitT5-sNQvKnlwMg426STSeA4_QztKO3NNHK9xnwkYKLp8_L7Dj-l0cboGtyNkmA_NxQ6fJfC1eUCCN9faGH-HvwVs38xoh5m58BFRvSjS1gGZMQAn4k/s320/blog-roastedchickpeas.jpg" width="320" /></a>I also tried my hand at one of the snacks from the Whole Living website for the first time. It was Roasted Spiced Chickpeas. I think they turned out pretty well, although I put the cover on their container too soon and they turned out to be a little more chewy than crunchy, but they're still good. I can't stop eating them.</div>
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<span style="font-size: large;">Saturday, January 21</span></div>
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Since I was making the Sweet Potato breakfast for Mike, I figured I might as well make it for myself too! I realized that I had made the same breakfast for last Saturday too. Apparently it's a good Saturday morning breakfast. =) Last time I didn't take pictures of the finished product, so I did this morning.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZgATM3MSg9iQ9jukjs5kEkFhjb3ekiLOLs0w7lFP13lLd_CpmIhlRLgorh1mTyJY1EF6jKCkft5Y5gfHWRxi7D5MyyAJdpUYmoVOl2Ioye4X2ZT6j9UQ0xPWQc7v91wI4fNJ9nrqAxI/s1600/blog-sweetpotato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7ZgATM3MSg9iQ9jukjs5kEkFhjb3ekiLOLs0w7lFP13lLd_CpmIhlRLgorh1mTyJY1EF6jKCkft5Y5gfHWRxi7D5MyyAJdpUYmoVOl2Ioye4X2ZT6j9UQ0xPWQc7v91wI4fNJ9nrqAxI/s320/blog-sweetpotato.jpg" width="320" /></a></div>
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I added shredded coconut to the topping mixture, since we had some...it was a good addition!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXd3GuZppJGzEBgj0_3aNzqFHaTw-iJeQRCtUQ3KkzD4ZzpGZ9lWPTCwWiR6g8w_w711cigQo_psrkYk5Cya8m3bTi8P9LTAIm_awdc8QObr5goqLsG265yxqxjXS4lgCCTN6cQJ3yTVo/s1600/blog-sweetpotato2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXd3GuZppJGzEBgj0_3aNzqFHaTw-iJeQRCtUQ3KkzD4ZzpGZ9lWPTCwWiR6g8w_w711cigQo_psrkYk5Cya8m3bTi8P9LTAIm_awdc8QObr5goqLsG265yxqxjXS4lgCCTN6cQJ3yTVo/s320/blog-sweetpotato2.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPW8ZDW5lGfmvwVZ09GkeZubAJK2rF6ZABkIDKM_0zhE_fDIxAgbCbe52WooQAeWlCGx-BOtZ3Vd283rC3ZgtInm1oZ5UpUirzjbnZwdFlyJ63_pho6lTy8hx2lOhLZpT2wrp5Y-v7EZc/s1600/blog-sweetpotato3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPW8ZDW5lGfmvwVZ09GkeZubAJK2rF6ZABkIDKM_0zhE_fDIxAgbCbe52WooQAeWlCGx-BOtZ3Vd283rC3ZgtInm1oZ5UpUirzjbnZwdFlyJ63_pho6lTy8hx2lOhLZpT2wrp5Y-v7EZc/s320/blog-sweetpotato3.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwUG2Phy7ECFMzu-V09km0JDRgQpKo0KDYrz2xVY7I-9qOD7oo4Mz2LPiSbnD6AsuqrDIBFF4WrX-Y3zodI6mkOt43sNaFemNs3h6s3ugUl16TKC6FRW6Mzq1b6O0zXJmHYrJgoOqClgs/s1600/blog-sweetpotato4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwUG2Phy7ECFMzu-V09km0JDRgQpKo0KDYrz2xVY7I-9qOD7oo4Mz2LPiSbnD6AsuqrDIBFF4WrX-Y3zodI6mkOt43sNaFemNs3h6s3ugUl16TKC6FRW6Mzq1b6O0zXJmHYrJgoOqClgs/s320/blog-sweetpotato4.jpg" width="318" /></a></div>
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I liked the combination of the oranges and browns and the sweet-spicy flavors...</div>
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even the tea matched the theme!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWK17I-AbGtTzQGj-fc7O_2hwvlekuYDKAytPZwp5TibB9WI4mwSWW6xKiZ2yiB2hdy00j8zQK5UtaFvpNnd3Xd3w6DqsqpB511n6b1i1B4nb3k0vXEkSnJvah5wl6yGzKeapagUloIU/s1600/blog-sweetpotato5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWK17I-AbGtTzQGj-fc7O_2hwvlekuYDKAytPZwp5TibB9WI4mwSWW6xKiZ2yiB2hdy00j8zQK5UtaFvpNnd3Xd3w6DqsqpB511n6b1i1B4nb3k0vXEkSnJvah5wl6yGzKeapagUloIU/s320/blog-sweetpotato5.jpg" width="259" /></a></div>
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I had to get a shot of the steam coming up from the mug! So cozy! </div>
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I tried to get the snow in the background, too, but you can't really see it.</div>
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Today's lunch, for me, was leftover roasted veggies and beet soup. And the roasted chickpeas that I can't stop eating. =)</div>
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Now it's time to get off my butt and start getting my to-do list done (update blog, check!).</div>Unknownnoreply@blogger.com0