tag:blogger.com,1999:blog-3825532818114879922024-03-13T10:22:09.622-07:00Secrets of a Skinny ChefStaceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.comBlogger65125tag:blogger.com,1999:blog-382553281811487992.post-56218682233445174622011-11-10T12:25:00.000-08:002011-11-10T12:35:24.676-08:00Whole Wheat Pumpkin Scones<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-6NxOHQSuiV0/Trwzn1_hIVI/AAAAAAAACkk/MDBxG06SWao/s1600/Scones"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/-6NxOHQSuiV0/Trwzn1_hIVI/AAAAAAAACkk/MDBxG06SWao/s400/Scones" alt="" id="BLOGGER_PHOTO_ID_5673466390181388626" border="0" /></a><span style="font-size:130%;"><span style="font-weight: bold; font-style: italic;">Whole Wheat Pumpkin Scones</span></span><br /><br />2 cups whole wheat flour<br />1/3 cup brown sugar<br />1 tsp nutmeg<br />1/2 -1 tsp ground cloves<br />1 1/2 tsp cinnamon<br />1 tsp baking powder<br />1/4 tsp baking soda<br />1/4 tsp salt<br />1/2 cup cold unsalted butter, cut into pieces<br />1/2 cup buttermilk<br />1/2 cup canned pumpkin (I used closer to a cup, making it a pretty stick dough)<br />1 1/2 tsp vanilla<br />egg wash (1 egg & 1 tbs water)<br />Sugar In The Raw for sprinkling<br /><br />Preheat oven to 400.<br /><br />Line baking sheet with Silpat or parchment. <br /><br />In <span style="text-decoration: underline;"></span> a food processor, combine flour, sugar, spices, baking powder, baking soda and salt with a few pulses.<br /><br />Add butter and pulse until coarse sand texture.<br /><br />In small bowl combine buttermilk, pumpkin and vanilla. Add buttermilk mix through feed tube while pulsing. Do not over mix. <br /><br />Transfer dough to floured surface and pat out to about 1 inch thick. With square cutter, cut out scones then divide the square in half to be a triangle. Place scones on baking sheet and brush with egg wash. Sprinkle sugar on tops and bake 20 minutes or until golden. Cool on rack.<br /><br /><a href="http://3.bp.blogspot.com/-OVGVxkPZxIc/Trwzo8ttSDI/AAAAAAAACkw/STLUtV4UfM4/s1600/Maximus%2Bw_%2Bscone"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://3.bp.blogspot.com/-OVGVxkPZxIc/Trwzo8ttSDI/AAAAAAAACkw/STLUtV4UfM4/s400/Maximus%2Bw_%2Bscone" alt="" id="BLOGGER_PHOTO_ID_5673466409165604914" border="0" /></a>Maximus walked around Target eating one after school and showed it to each person we passed. They're not very sweet (you can add more sugar if you'd like), but they're tasty!Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com1tag:blogger.com,1999:blog-382553281811487992.post-40786165195862397552011-10-11T08:56:00.001-07:002011-10-11T09:32:18.809-07:00Crock Pot Chicken & Whole Wheat Dumplings<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-KZMhUhhgFWU/TpRp2wtODWI/AAAAAAAACgw/TdSHq9t1Lmk/s1600/Crock%2BChick%2BDump"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 400px;" src="http://4.bp.blogspot.com/-KZMhUhhgFWU/TpRp2wtODWI/AAAAAAAACgw/TdSHq9t1Lmk/s400/Crock%2BChick%2BDump" alt="" id="BLOGGER_PHOTO_ID_5662267021019975010" border="0" /></a><br /><ul><li>1 lb - 1.5lbs boneless, skinless chicken thighs and breasts<br /></li><li>2-3 ribs celery, diced</li><li>large handful shiitake mushrooms, diced</li><li>1-1.5 cups carrots, diced</li><li>1 (8oz) package dried organic leek soup mix</li><li>4-6 cups water</li><li>3-4 Not Chick-N bouillon cubes (my favorite- vegan with the best chicken taste)</li><li>salt</li><li>pepper</li><li>thyme (palms measurement, about 1.5 tbsp)<br /></li><li>paprika (about 1 tbsp)<br /></li><li>garlic (about 1 tbsp)<br /></li><li>onion powder (about 2 tsp)<br /></li><li>whole wheat biscuits (recipe below)<br /></li></ul><br />I used this recipe for the whole wheat biscuits. She uses all purpose flour, but I won't ever buy that and I always use whole wheat. They turned out great! Also, I used buttermilk instead of heavy cream. Here's the link:<br /><br /><span style="font-size:130%;"><a style="font-weight: bold; font-style: italic;" href="http://smittenkitchen.com/2009/12/cream-biscuits/">Cream Biscuits</a></span><br /><a href="http://2.bp.blogspot.com/-JefQu_1Lu-A/TpRp3HrP0gI/AAAAAAAACg8/O6Oc8GlngLE/s1600/IMG_1809.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="http://2.bp.blogspot.com/-JefQu_1Lu-A/TpRp3HrP0gI/AAAAAAAACg8/O6Oc8GlngLE/s400/IMG_1809.JPG" alt="" id="BLOGGER_PHOTO_ID_5662267027185717762" border="0" /></a>Okay, I HATE making biscuits. Hate. However, this recipe I will be using over and over. It was simple. I was going for small biscuits, so I used a champagne sample cup we had- you can use a large shot glass or small juice cup, I guess? They were about 2 inches across. Oh, and I double sifted the whole wheat flour.<br /><br /><br /><a href="http://3.bp.blogspot.com/-brkgiBWlN48/TpRp3fbrmVI/AAAAAAAAChI/zxjgnhjrMAY/s1600/IMG_1810.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="http://3.bp.blogspot.com/-brkgiBWlN48/TpRp3fbrmVI/AAAAAAAAChI/zxjgnhjrMAY/s400/IMG_1810.JPG" alt="" id="BLOGGER_PHOTO_ID_5662267033562880338" border="0" /></a>Cute, eh? Invest in a baking mat. I use mine in countless ways.<br /><br /><br /><a href="http://1.bp.blogspot.com/-j5Bl_wKu7_E/TpRp36aXj5I/AAAAAAAAChU/AF4QIjsPJb0/s1600/IMG_1811.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 225px; height: 400px;" src="http://1.bp.blogspot.com/-j5Bl_wKu7_E/TpRp36aXj5I/AAAAAAAAChU/AF4QIjsPJb0/s400/IMG_1811.jpg" alt="" id="BLOGGER_PHOTO_ID_5662267040805130130" border="0" /></a>Done! Lovely!<br /><br /><br />Heat a tablespoons of extra virgin olive oil in a large skillet over medium- high heat until hot. Add chicken, cook and stir until just browned.<br /><br />In a slow cooker, combine the chicken, celery, carrots, mushrooms, soup mix, all seasonings and water. Mix well.<br /><br />Cover and cook on low for 7-9 hours.<br /><br />When you're about an hour from serving, shred the chicken and tear the biscuits into thirds or quarters. Place the pieces on top of the liquid in the slow cooker and turn to low and cover for about an hour.<br /><br />Serve and enjoy! I noticed online that almost all recipes called for the use of those Pillsbury Grands refrigerated biscuits. They added them, uncooked, about 45 minutes before serving. Google it and if that's what you want to use, go for it. (Jesse LOVED the whole wheat biscuits used as "dumplings" in this recipe, so that's what I'll continue to use.)<br /><br />I sat outside on the deck and ate a bowl in the cold, crisp fall air. It was so good that my eyes rolled in the back of my head. SO GOOD.Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com0tag:blogger.com,1999:blog-382553281811487992.post-71103136814717541532011-09-22T17:22:00.001-07:002011-09-22T17:37:20.170-07:00Chunky Vegetable Soup & Roasted Butternut Squash<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-wnmvJD3L8O0/TnvRpm10C-I/AAAAAAAACfA/jZJZmTjpK6E/s1600/IMG_1605.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 273px;" src="http://4.bp.blogspot.com/-wnmvJD3L8O0/TnvRpm10C-I/AAAAAAAACfA/jZJZmTjpK6E/s400/IMG_1605.JPG" alt="" id="BLOGGER_PHOTO_ID_5655344269824887778" border="0" /></a><br /><span style="font-weight: bold;">Chunky Vegetable Soup</span><br /><br /><ul><li>Couple tbsp extra virgin olive oil</li><li>1 onion, chopped</li><li>2 stalks celery, chopped</li><li>3 medium/large carrots, chopped</li><li>2-3 cloves garlic, pressed</li><li>few pinches thyme</li><li>2 cans stewed tomatoes (I puree mine for the tomato hater in my house)</li><li>few cups chicken stock</li><li>handful pasta (whatever you want. I used spinach spaghetti, broken into small pieces)</li></ul>In a stock pot over medium heat, add oil and heat. Add and cook the onion, celery and carrots until soft. Add garlic and thyme. After 3 minutes, add tomatoes and water and simmer for 10-15 minutes. Add the pasta and cook until done. I let mine sit on low, covered, for a half hour prior to serving. Serve with freshly grated parmesan cheese.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-yjNNZuEW4yc/TnvRpQX-WYI/AAAAAAAACe4/zSvjDYAhoSc/s1600/IMG_1602.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="http://1.bp.blogspot.com/-yjNNZuEW4yc/TnvRpQX-WYI/AAAAAAAACe4/zSvjDYAhoSc/s400/IMG_1602.JPG" alt="" id="BLOGGER_PHOTO_ID_5655344263794153858" border="0" /></a><span style="font-weight: bold;">Roasted Butternut Squash</span><br /><br /><span style="font-size:85%;"><span style="font-style: italic;">I LOVE THIS. I am not a fan of squash cooked with sugar or anything sweet- I am a hater of sweet when it should be savory. I never, ever let my syrup touch my eggs or bacon. Ack! But this side is amazing. It's not my recipe. I found one and tweaked it until it was just right, so it's sort of mine?</span></span><br /><br /><ul><li>1 tsp smoked paprika (please buy good paprika. Paprika rules the spice rack.)</li><li>1 tsp garlic powder</li><li>1 tsp onion salt</li><li>Fresh ground black pepper and sea salt</li><li>2 tsp balsamic vinegar</li><li>extra virgin olive oil (the amount will vary. Use until you have a runny paste)</li></ul>Preheat oven to 375. Peel the squash and cube into 1 inch pieces. (Google how to peel and cut a butternut if you don't know how)<br /><br />Mix the paprika, garlic powder, onion powder, pepper, salt and balsamic in a small bowl. Slowly stream in olive oil and whisk quickly until you have a runny paste. Don't add too much, it's not salad dressing.<br /><br />Dump mixture over squash pieces in a large bowl and mix until it's evenly coated. Arrange on a baking sheet covered by Silpat (or parchment or some kind of protective layer. Silicone is best) and bake until done, about 30-40 minutes. You'll want to check and turn about halfway through cooking time.Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com2tag:blogger.com,1999:blog-382553281811487992.post-59633392072053656272011-09-22T12:49:00.000-07:002011-09-22T12:58:33.301-07:00Greek Hummus & Pesto Pizza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-VMiypxjDkfQ/TnuSEizh_HI/AAAAAAAACew/SVpeWcaEV2Y/s1600/IMG_1601.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 167px;" src="http://1.bp.blogspot.com/-VMiypxjDkfQ/TnuSEizh_HI/AAAAAAAACew/SVpeWcaEV2Y/s400/IMG_1601.JPG" alt="" id="BLOGGER_PHOTO_ID_5655274363853864050" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-xa9r3JlmHBU/TnuRjsjpm6I/AAAAAAAACeo/p1idvgIQhUQ/s1600/IMG_1601.JPG"><br /></a>From the bottom to the top:<br /><ul><li>whole wheat pita</li><li>hummus</li><li>pesto<br /></li><li>low fat feta</li><li>roasted red peppers</li><li>red onions, thinly sliced</li><li>rotisserie chicken</li><li>olives</li><li>drizzle of extra virgin olive oil</li><li>chopped romaine lettuce, tossed in homemade (or whatever you want) Greek dressing<br /></li></ul>Bake at 400 for 5-7 minutes. Top with the cold romaine lettuce before serving. I served it last night with a side of pesto parmesan quinoa. Easy and nutritious.Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com0tag:blogger.com,1999:blog-382553281811487992.post-85108138194303822292011-07-19T16:21:00.000-07:002011-07-19T16:28:08.160-07:00Leftovers?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-j3LwhZ03hPk/TiYRytRis2I/AAAAAAAACYY/GUS-n7OX0zM/s1600/Leftovers"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://1.bp.blogspot.com/-j3LwhZ03hPk/TiYRytRis2I/AAAAAAAACYY/GUS-n7OX0zM/s400/Leftovers" alt="" id="BLOGGER_PHOTO_ID_5631207946917688162" border="0" /></a><br />Best use of leftovers. Ever.<br /><br /><ul><li>Leftover grilled chicken and "arrachera". (Mexican market marinated flank steak)</li><li>Brown and wild rice mixture</li><li>Sauteed spinach</li><li>Dijon</li><li>Onion</li><li>Vegan sour cream, or whatever you have<br /></li></ul>Cook the rice first, since it takes the longest. Saute spinach in extra virgin olive oil, sea salt and fresh cracked pepper. (I used an entire bag of spinach and it shrinks down into 3 tiny servings)<br /><br />Cook chicken and beef over medium until done. Make a pan sauce with butter (I used vegan), a bit of dijon, a splash of stock and vegan sour cream (it doesn't have to be vegan. I also added a finely chopped white onion.<br /><br />Serve rice on bottom, top with spinach and finish with the meat and sauce. Dee-lish.Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com0tag:blogger.com,1999:blog-382553281811487992.post-45596360834354850582011-06-29T21:14:00.000-07:002011-06-30T10:42:43.566-07:00Kid Cuisine Bug Hunt Fun Nuggets<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-NmF_q1yJ--g/Tgv6pH3WAxI/AAAAAAAACSw/fxee3eTYg0M/s1600/Bug"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="http://4.bp.blogspot.com/-NmF_q1yJ--g/Tgv6pH3WAxI/AAAAAAAACSw/fxee3eTYg0M/s400/Bug" alt="" id="BLOGGER_PHOTO_ID_5623864144094954258" border="0" /></a><br />Well...doesn't the name say it all? Bug? Fun? Nuggets? Seriously?!<br /><br />Here's the ingredient list:<br /><span style="font-size:100%;"> <a style="text-decoration: underline; cursor: pointer; color: black;"></a></span><a style="text-decoration: underline; cursor: pointer; color: black;">Chicken Patties</a> (<a style="text-decoration: underline; cursor: pointer; color: black;">Chicken</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Breading</a> [<a style="text-decoration: underline; cursor: pointer; color: black;">Wheat Flour</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Salt</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Dextrose</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Soybean(s) Oil</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Whey</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Oleoresin Paprika</a>], <a style="text-decoration: underline; cursor: pointer; color: black;">Water</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Soy Protein Textured</a> [<a style="text-decoration: underline; cursor: pointer; color: black;">Soy Protein</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Soy Carbohydrate</a>], <a style="text-decoration: underline; cursor: pointer; color: black;">Batter</a> [<a style="text-decoration: underline; cursor: pointer; color: black;">Corn Flour Yellow</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Corn Starch</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Spice(s)</a>, <a style="color: black;">Salt</a> <a style="text-decoration: underline; cursor: pointer; color: black;">Sugar</a>, <a style="text-decoration: underline; cursor: pointer; color: orange;">Yeast Extract Autolyzed</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Guar Gum</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Leavening</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Sodium Acid Pyrophosphate</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Garlic Powder</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Monocalcium Phosphate</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Sodium Bicarbonate</a>], <a style="text-decoration: underline; cursor: pointer; color: black;">Chicken Broth Powder</a> [<a style="text-decoration: underline; cursor: pointer; color: black;">Maltodextrin</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Chicken Broth</a>, <a style="color: black;">Salt</a> <a style="text-decoration: underline; cursor: pointer; color: orange;">Flavor(s)</a>], <a style="color: black;">Salt</a> <a style="text-decoration: underline; cursor: pointer; color: black;">Sodium Tripolyphosphate</a>, <a style="color: black;">Flavor(s)</a> <a style="text-decoration: underline; cursor: pointer; color: orange;">BHT</a>, <a style="text-decoration: underline; cursor: pointer; color: orange;">Soybean(s) Oil Partially Hydrogenated</a>, <a style="color: black;">Spice(s)</a> [<a style="text-decoration: underline; cursor: pointer; color: black;">Mono and Diglycerides</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Spice(s) Extractive</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Lactic Acid</a>]), <a style="text-decoration: underline; cursor: pointer; color: black;">Macaroni and Cheese</a> (<a style="text-decoration: underline; cursor: pointer; color: black;">Pasta</a> [<a style="text-decoration: underline; cursor: pointer; color: black;">Semolina Durum</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Niacin</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Ferrous Sulfate</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Thiamine Mononitrate (Vitamin B1)</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Riboflavin (Vitamin B2)</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Folic Acid (Vitamin aB)</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Egg(s) Whites</a>], <a style="color: black;">Water</a> <a style="text-decoration: underline; cursor: pointer; color: black;">Cheese Cheddar</a> [<a style="text-decoration: underline; cursor: pointer; color: black;">Milk Pasteurized Cultured</a>, <a style="color: black;">Salt</a> <a style="text-decoration: underline; cursor: pointer; color: black;">Enzyme(s)</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Annatto</a>], <a style="text-decoration: underline; cursor: pointer; color: black;">Whey Sweet Dried</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Cream Sweet Dried</a> [<a style="text-decoration: underline; cursor: pointer; color: black;">Cream Sweet</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Milk Non-Fat</a>, <a style="text-decoration: underline; cursor: pointer; color: orange;">Sodium Caseinate</a>], <a style="text-decoration: underline; cursor: pointer; color: black;">Food Starch Modified</a>, <a style="color: black;">Wheat Flour</a> <a style="color: black;">Soybean(s) Oil Partially Hydrogenated</a> <a style="color: black;">BHT</a> <a style="text-decoration: underline; cursor: pointer; color: black;">Beta Carotene</a> [<a style="text-decoration: underline; cursor: pointer; color: black;">Corn Oil</a>, <a style="color: black;">Beta Carotene</a>], <a style="text-decoration: underline; cursor: pointer; color: black;">Butter</a> [<a style="color: black;">Cream Sweet</a> <a style="color: black;">Salt</a>], <a style="text-decoration: underline; cursor: pointer; color: black;">Citric Acid</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Datem</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Disodium Phosphate</a>, <a style="color: black;">Salt</a> <a style="color: black;">Mono and Diglycerides</a> <a style="text-decoration: underline; cursor: pointer; color: black;">Cheese Blend</a> [<a style="text-decoration: underline; cursor: pointer; color: black;">Cheese Cheddar Blend</a>, <a style="color: black;">Cheese Cheddar</a> <a style="text-decoration: underline; cursor: pointer; color: black;">Milk</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Cheese Culture</a>, <a style="color: black;">Salt</a> <a style="color: black;">Enzyme(s)</a> <a style="color: black;">Annatto</a> <a style="text-decoration: underline; cursor: pointer; color: black;">Cream</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Sodium Phosphate</a>, <a style="color: black;">Lactic Acid</a> <a style="text-decoration: underline; cursor: pointer; color: orange;">Yellow 5</a>, <a style="text-decoration: underline; cursor: pointer; color: orange;">Yellow 6</a>]), <a style="text-decoration: underline; cursor: pointer; color: black;">Chocolate Pudding</a> (<a style="color: black;">Water</a> <a style="color: black;">Sugar</a> <a style="color: black;">Food Starch Modified</a> <a style="text-decoration: underline; cursor: pointer; color: black;">Milk Non-Fat Dry</a>, <a style="color: black;">Soybean(s) Oil Partially Hydrogenated</a> <a style="color: black;">BHT</a> <a style="color: black;">Cream Sweet Dried</a> [<a style="color: black;">Cream Sweet</a> <a style="color: black;">Milk Non-Fat</a> <a style="color: black;">Sodium Caseinate</a>] <a style="text-decoration: underline; cursor: pointer; color: black;">Cocoa Powder</a> [<a style="text-decoration: underline; cursor: pointer; color: black;">Potassium Carbonate</a>], <a style="text-decoration: underline; cursor: pointer; color: black;">Cellulose Gel</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Cellulose Gum</a>, <a style="color: black;">Salt</a> <a style="text-decoration: underline; cursor: pointer; color: black;">Soy Lecithin</a>), <a style="text-decoration: underline; cursor: pointer; color: black;">Corn</a> (<a style="color: black;">Corn</a> <a style="color: black;">Water</a> <a style="color: black;">Soybean(s) Oil Partially Hydrogenated</a> <a style="color: black;">BHT</a> <a style="color: black;">Sugar</a> <a style="color: black;">Salt</a> <a style="text-decoration: underline; cursor: pointer; color: black;">Emulsifier(s)</a> [<a style="text-decoration: underline; cursor: pointer; color: black;">Polyglycerol Esters Of Fatty Acids</a>], <a style="text-decoration: underline; cursor: pointer; color: orange;">Flavor(s) Butter</a> [<a style="color: black;">Soybean(s) Oil Partially Hydrogenated</a> <a style="text-decoration: underline; cursor: pointer; color: black;">Butter Oil</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Butter Fat Enzyme Modified</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Whey Powder Sweet</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Milk Non-Fat Dry Powder</a>], <a style="color: black;">Soy Lecithin</a> <a style="color: black;">Beta Carotene</a> [<a style="color: black;">Corn Oil</a> <a style="text-decoration: underline; cursor: pointer; color: black;">Vitamin A Palmitate</a>, <a style="color: black;">Beta Carotene</a>]), <a style="text-decoration: underline; cursor: pointer; color: black;">Ketchup</a> (<a style="color: black;">Water</a> <a style="text-decoration: underline; cursor: pointer; color: black;">Tomato(es) Paste</a>, <a style="text-decoration: underline; cursor: pointer; color: orange;">Corn Syrup High Fructose</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Corn Syrup</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Vinegar</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Sucrose</a>, <a style="color: black;">Salt</a> <a style="text-decoration: underline; cursor: pointer; color: orange;">Flavor(s) Natural</a>, <a style="text-decoration: underline; cursor: pointer; color: black;">Onion(s) Powder</a>, <a style="color: black;">Spice(s)</a> <a style="color: black;">Spice(s) Extractive</a>), <a style="text-decoration: underline; cursor: pointer; color: black;">Cookies</a> (<a style="color: black;">Sugar</a> <a style="text-decoration: underline; cursor: pointer; color: black;">Flour Enriched</a> [<a style="text-decoration: underline; cursor: pointer; color: black;">Wheat</a>, <a style="color: black;">Niacin</a> <a style="text-decoration: underline; cursor: pointer; color: black;">Iron Reduced</a>, <a style="color: black;">Thiamine Mononitrate (Vitamin B1)</a> <a style="color: black;">Riboflavin (Vitamin B2)</a> <a style="color: black;">Folic Acid (Vitamin aB)</a>], <a style="text-decoration: underline; cursor: pointer; color: black;">Vegetable(s) Oil</a> [<a style="text-decoration: underline; cursor: pointer; color: orange;">Soybean(s) Oil Hydrogenated</a>, <a style="text-decoration: underline; cursor: pointer; color: orange;">Cottonseed Oil Hydrogenated</a>], <a style="color: black;">Cocoa Processed With Alkali</a> <a style="color: black;">Corn Syrup High Fructose</a> <a style="text-decoration: underline; cursor: pointer; color: black;">Corn Flour</a>, <a style="color: black;">Salt</a> <a style="color: black;">Dextrose</a> <a style="color: black;">Sodium Bicarbonate</a> <a style="color: black;">Maltodextrin</a> <a style="text-decoration: underline; cursor: pointer; color: orange;">Cottonseed Oil Partially Hydrogenated</a>, <a style="text-decoration: underline; cursor: pointer; color: orange;">Red 40 Lake</a>, <a style="color: black;">Soy Lecithin</a> <a style="color: black;">Sugar</a> <a style="text-decoration: underline; cursor: pointer; color: black;">Magnesium Stearate</a>, <a style="color: black;">Flavor(s) Natural</a>)<br /><br />I personally, would feel like a failure of a parent if I bought, microwave heated, served and watched my child eat this shit. Get a clue people- cook. Chicken, whole wheat bread crumbs and an oven. It doesn't take long, it's inexpensive and it works. My child as nugget and fast food free. And he hates fries! Stuff like this is beyond freaky. And sad.<br /><br />Aurgh...the ingredient list won't copy and paste successfully, I'm sorry. But here's a link to what's inside: <a href="http://www.foodfacts.com/food/Poultry%20Entree/Kid%20Cuisine%20%20Bug%20Hunt%20Fun%20Nuggets/7110">gross</a>Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com0tag:blogger.com,1999:blog-382553281811487992.post-25545961093183083102011-06-28T15:48:00.000-07:002011-06-28T17:08:48.383-07:00Grilled Flank Steak over Pesto Quinoa with Roasted Veg<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-nTbaDMuPXaE/Tgps5bhsgTI/AAAAAAAACSo/IIHQIOLR048/s1600/IMG_1212.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="http://2.bp.blogspot.com/-nTbaDMuPXaE/Tgps5bhsgTI/AAAAAAAACSo/IIHQIOLR048/s400/IMG_1212.JPG" alt="" id="BLOGGER_PHOTO_ID_5623426818622914866" border="0" /></a><br />Lately I've been queen of the 30 minute recipes <span style="font-size:85%;"><span style="font-style: italic;">(Rachael Ray can suck it, mine are better)</span></span> but tonight I felt like spending more time in the kitchen. This one ended up taking 45 minutes! And many thanks to my dear Sarah Dunbar, who informed me of pesto quinoa. Another 'oh duh!' moment for me...<br /><br />Flank steak <span style="font-style: italic;font-size:85%;" >(I buy arrachera at my carniceria)</span><br />Assorted veg cut into inch pieces<br />Quinoa<br /><a href="http://secretsofaskinnychef.blogspot.com/search/label/pesto">Pesto</a> <span style="font-size:85%;"><span style="font-style: italic;">(I made basil pesto this time, not spinach)</span></span><br /><br />Quinoa is made just like rice. I used 1.5 cups of quinoa with stock and brought it to a boil. I covered it and lowered the heat and let it finish cooking- about 18 minutes. I roasted the assorted veg (red onion, green bell pepper, mushrooms and broccoli) at 425 for somewhere around 15-18 minutes. Then I stepped outside and grilled the steak until nearly done. Let sit a good 10 minutes before slicing- don't ruin it by hacking into it too soon. The longer it sits, the better. When the quinoa is finished, mix in pesto and a bit of Parmesan cheese. Serve the quinoa on the bottom, top it with the roasted vegetables and finish it with the sliced steak on top. Drizzle extra virgin olive oil and pesto over the steak. Attack with fork and knife.Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com0tag:blogger.com,1999:blog-382553281811487992.post-83447894461144020822011-06-24T11:24:00.000-07:002011-06-24T11:38:41.372-07:00Grilled Chicken with Avocado and Spicy Beans<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-b7y1_zUE7yA/TgTWjo9s_qI/AAAAAAAACSY/Md2gVtz7CnE/s1600/IMG_1192.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 263px;" src="http://1.bp.blogspot.com/-b7y1_zUE7yA/TgTWjo9s_qI/AAAAAAAACSY/Md2gVtz7CnE/s400/IMG_1192.jpg" alt="" id="BLOGGER_PHOTO_ID_5621854142645206690" border="0" /></a>Here's another no brainer, nutritious and quick meal. I seasoned chicken breasts with this chicken seasoning I buy at our local carniceria. It's like $1 and I use it all the time. Get some. So, I seasoned the chicken and then grilled it. It came out perfect.<br /><br />I placed the chicken on a bed of brown rice and peas. <span style="font-size:85%;"><span style="font-style: italic;">(I was lame and used the quick microwavable brown rice you find in the freezer section- I was pinched on time)</span></span><br /><br />Then I topped it with Pace picante sauce and fresh avocado.<br /><br />I served it alongside my wonderful bean creation- vegetarian beans mixed with pureed Rotel, warm it up. Jesse is ridiculous about tomatoes, so I have to puree all tomatoes for him. (He's a baby, I know.) Try this mixture, it's freaking terrific.<br /><br />Done. Another "duh" dinner. It was awesome. I think Jesse licked his plate. I should seriously have a tv show.Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com0tag:blogger.com,1999:blog-382553281811487992.post-43801030034450603462011-06-15T13:56:00.000-07:002011-06-15T14:04:25.179-07:00'Tis the Season for Summer Salads!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-RSP_xy366-I/TfkcnY1M_OI/AAAAAAAACSI/hQFxPtm5704/s1600/Salad"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="http://1.bp.blogspot.com/-RSP_xy366-I/TfkcnY1M_OI/AAAAAAAACSI/hQFxPtm5704/s400/Salad" alt="" id="BLOGGER_PHOTO_ID_5618553473127480546" border="0" /></a><br />We got a new grill last weekend and I have grilled every night for dinner since then. I think fresh vegetables pair perfectly with something hot off the grill. Today I threw together this simple salad that tastes better the longer it sits.<br /><br />1 English cucumber, quartered and cut into 1/2 inch pieces<br />3/4 cup sundried tomatoes<br />1/2 jar black olives (I prefer kalamata, but Maximus was sleeping so I couldn't get to the store)<br />1/3 red onion sliced thin on a mandolin slicer<br /><br />I made a quick dressing-<br />1/4 cup extra virgin olive oil<br />less than 1/4 cup red wine vinegar<br />2 cloves garlic, minced<br />1 tsp (or more) dijon mustard<br />tiny bit agave nectar<br />pinch of oregano<br />pinch of sesame seeds<br /><br />Blend that all up, pour over the vegetables and let sit. Done.Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com0tag:blogger.com,1999:blog-382553281811487992.post-34717693384807561182011-04-14T21:14:00.000-07:002011-04-14T21:49:03.240-07:00Screw You, Rheumatoid ArthritisI've been living with rheumatoid arthritis (RA) for most of my life. It hurts, some days I can't button a shirt and my toes cramp up and freeze. That's why, a couple years ago, I chose to eliminate most dairy from my diet and work my ass off. I feel better. I feel great.<br /><br />Today I went to my doctor for a "wellness screening" for insurance purposes. I was excited. I already knew my cholesterol, blood pressure, blood sugar and resting heart rate were low and that's proof of a healthy lifestyle. I even laughed when the nurse measured my waist and rolled her eyes. The doctor was pleased with everything and told me he wished more people took care of themselves like we do.<br /><br />He looked at my hands for a long time. My hands aren't pretty. They someday, will resemble my father's. He is 71 and has lived with RA for a long, long time. He is a marathoner, an avid fitness freak and nutritious person whom I admire. He won't take medication for his RA and uses diet and nutrition instead. We agree on the fact that too many people don't take actions for themselves and decide to lazily medicate for a condition that can be fixed with a lifestyle change.<br /><br />I was reminded today that I am living with a disease. When you put "auto immune" in front of a disease, I personally, take it less seriously. My doctor noticed my pinky finger and the way my fingers don't fold in naturally, they protrude upward. I just thought that's how my hands were. My pinky finger sticks out far to the side. The reason why shocked me: my RA pain has been handled by diet and exercise, but the disease itself has had a party inside my body. My ulnar bones on both arms have deteriorated thus pulling my pinkies to the sides. He asked me many more questions that had obvious "oh duh!" answers to them.<br /><br />I'm NOT seeking sympathy. I am to the point where I need medication to keep this stupid "disease" at bay so I don't have mangled hands by age 40. I will not slow down. I live an active life, I'm training for marathons, we eat great, we are happily raising a healthy and active son and dammit, I look great in a bikini. I am frustrated because I do all this and thought my RA was under control and it's not. My pain is managed by my lifestyle, but the damage this disease causes, isn't. My question is, to anyone out there, how can I do this without medication? I don't want IV treatments or a once a week pill to keep my hands functioning, I want to do it without that crutch! I've had goddamn cancer and will not go through harsh treatments again! I'm pissed because this isn't a preventable disease like so many out there. If I had diabetes, a heart condition, high blood pressure...I wouldn't ask for help because my lifestyle called for it. I just want my hands to work so I call pull up my zipper on my jacket at age 71 and go out for a run.<span style="font-style: italic;"><br /></span><a href="http://4.bp.blogspot.com/-bVMbMaV0VfA/TafNCllIr3I/AAAAAAAACJA/tFNn9rTDcJQ/s1600/IMAG0174.jpg"><br /></a>Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com0tag:blogger.com,1999:blog-382553281811487992.post-2464459581250741522011-04-07T08:55:00.000-07:002011-04-07T08:59:25.876-07:00Elite Gourmet Protein<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/-h6RyA7zxSCg/TZ3e1Wd2W6I/AAAAAAAACIk/NqXg5PN_65g/s1600/DYM-EG.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 215px; height: 300px;" src="http://3.bp.blogspot.com/-h6RyA7zxSCg/TZ3e1Wd2W6I/AAAAAAAACIk/NqXg5PN_65g/s400/DYM-EG.jpg" alt="" id="BLOGGER_PHOTO_ID_5592871320409234338" border="0" /></a><br />This stuff is the business. I am super picky about proteins and this is by far the best tasting I've had. No sugar and aspartame free. 21 grams of protein per serving. Since I don't drink cow's milk, I mix it with unsweetened soy milk. My 3 year old even loves to drink it before preschool.Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com0tag:blogger.com,1999:blog-382553281811487992.post-68783588651964132932011-03-31T15:06:00.000-07:002011-03-31T15:07:55.233-07:00Good Fuel<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/-hSNhdg9AAJc/TZT7GZm2-EI/AAAAAAAACHw/09kMRV2oxSQ/s1600/mail.google.com"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 239px;" src="http://2.bp.blogspot.com/-hSNhdg9AAJc/TZT7GZm2-EI/AAAAAAAACHw/09kMRV2oxSQ/s400/mail.google.com" alt="" id="BLOGGER_PHOTO_ID_5590369124845287490" border="0" /></a><br /><br /><br /><br />Tonight after dinner, Jesse will train by riding his bike and I will run. We obviously need some good fuel for our bodies to perform their best. What I'm making for dinner is delicious, easy, inexpensive (it's not expensive to eat healthy, quit with your excuses) super fast and most importantly, nutritious.<br /><br /><span style="font-size:85%;"><span style="font-style: italic;">Sorry there isn't a picture of the finished product- we will eat and run.</span></span><br /><br />Quinoa pilaf, baked chicken and green salad. I'll explain the pilaf since the rest is self explanatory:<br /><br />Red onion, finely chopped<br />Mushrooms, sliced (whatever kind you have)<br />Carrots, finely chopped<br />Chopped spinach (I only had to frozen kind)<br />Quinoa<br />Chicken bouillon (I always use "Not Chick'N" because it tastes so damn good)<br /><br />Slowly caramelize the onions in extra virgin olive oil. Now, I don't mean saute, I mean caramelize. Cook on medium and it could take up to 45 minutes- the key is low and slow. Add the mushrooms and carrots about halfway through and cook until everything is super soft and lovely.<br /><br />As that's cooking, make your quinoa: 1 cup quinoa to 2 cups water with a couple bouillon. Bring to a boil, cover, reduce heat to low and cook until the water is absorbed. I live at 9,000 feet and it takes me about 20 minutes.<br /><br />Defrost spinach. Combine the onion mixture, spinach, quinoa and combine and cover. Serve with a small green salad (don't screw it up by dumping Ranch all over it) and the baked chicken and you're set.Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com0tag:blogger.com,1999:blog-382553281811487992.post-39557543981317778912011-03-24T15:40:00.001-07:002011-03-24T15:55:00.347-07:00My Addiction<div><br /><img style="width: 457px; height: 400px;" src="http://lh4.ggpht.com/_t6TLtl7CuBM/TYvIY8Xl0iI/AAAAAAAACHc/0hxygYhmYbY/IMAG0079.png" /><br /><br /><br />Okay, this is one of my biggest addictions: carne asada street tacos. So simple and delicious. I could literally live on these, dark chocolate, wine, running and asparagus for the rest of my life. We have a carniceria near our house and I've been hitting it up a few times a week for meat and seasonings. I love that place. I speak very little spanish and they speak very little english, so I never really know exactly what the butcher is giving me. These tacos are made from the skirt steak cut, as they traditionally are. I chopped them myself from the long pieces the guy gave me.<br /><br />So, here is the EASIEST recipe ever:<br /><br />skirt steak, chopped<br /><br />a few sprinkles of "condimento de la carne de vaca" <span style="font-size:85%;"><span style="font-style: italic;">(this was a little bag of beef seasoning I found for $1.25 in their seasonings section- they all hang in baggies on the wall. I think it's chile powder, cumin, garlic, oregano, onion powder, nutmeg, cinnamon, etc.)</span></span><br /><br />corn tortillas <span style="font-size:85%;"><span style="font-style: italic;">(I got some they made in house without yucky oils or lard)</span></span><br /><br />pico de gallo <span style="font-style: italic;font-size:85%;" >(I bought theirs since it's off the freaking hook)</span><br /><br />Cook the meat over almost high heat so it's done quickly and the juices are sealed inside. I added the seasoning about halfway through. Put the meat on the tortillas, add pico and shove in your face.<br /></div>Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com0tag:blogger.com,1999:blog-382553281811487992.post-85995148946096081332011-02-20T12:27:00.000-08:002011-02-20T12:53:49.686-08:00Whole Wheat French Toast Casserole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-x7z6AACeD24/TWF5LjAmyGI/AAAAAAAACE0/fxqAmTG-s9Y/s1600/IMG_0950.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 225px; height: 400px;" src="http://4.bp.blogspot.com/-x7z6AACeD24/TWF5LjAmyGI/AAAAAAAACE0/fxqAmTG-s9Y/s400/IMG_0950.jpg" alt="" id="BLOGGER_PHOTO_ID_5575871052944689250" border="0" /></a><br />Want comfort food on a cold snowy morning without the guilt? Whamo!<br /><br /><ul><li>1 small loaf of hearty crusty whole wheat bread (the kind from the bakery, not the soft stuff)<br /></li><li>10 eggs</li><li>3 cups unsweetened soy milk (most recipes call for 3 cups of half & half. Seriously?!)<br /></li><li>1 tablespoon Sugar in the Raw<br /></li><li>1 tablespoon vanilla extract (I know it seems like a lot, but it was good)<a href="http://www.foodterms.com/encyclopedia/extracts/index.html" class="crosslink"><br /></a></li><li>1/2 teaspoon ground cinnamon (I did way more)<br /></li><li>1/2 teaspoon ground nutmeg</li><li>real maple syrup<br /></li></ul>Cut the bread up into 1 inch cubes and dump into a greased 9x13 baking dish. Mix the eggs, milk, sugar, vanilla, cinnamon and nutmeg and pour over bread.<br /><br />Bake at 350 for 45 or so minutes (I'm at 9,000 feet so I did about an hour), until the egg is cooked and the bread is browned. I took it out, lightly drizzled grade B organic maple syrup over it and returned it to the oven and turned the oven off. I did this because I wanted the syrup flavor there, without adding additional syrup to our portions. (I'm terrified of sugars and hate adding them, can't you tell?)<br /><br />It was delicious. We didn't add butter or syrup to our servings because the flavors were balanced. Perfect for a cold, snowy morning where you end up sitting around in sweats and drinking coffee until 1pm. Next time I'll add orange zest and maybe a few raisins. You really can't mess this up.Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com1tag:blogger.com,1999:blog-382553281811487992.post-48999823087840927012011-02-07T14:20:00.000-08:002011-02-07T14:46:59.705-08:00Chicken and Whole Wheat Dumplings<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_t6TLtl7CuBM/TVB1SX1dOZI/AAAAAAAACCk/Kv6kEQevj5A/s1600/IMG_0874.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="http://1.bp.blogspot.com/_t6TLtl7CuBM/TVB1SX1dOZI/AAAAAAAACCk/Kv6kEQevj5A/s400/IMG_0874.JPG" alt="" id="BLOGGER_PHOTO_ID_5571081697553627538" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">This picture sucks, I know.<br /><br /></span></span></div>Jesse was really sick this weekend and requested chicken and dumplings. I got the recipe from his mom (she's the queen of this dish) and made it with the things we had. <span style="font-size:85%;"><span style="font-style: italic;"> (ex: whole wheat flour instead of enriched white)</span></span><br /><br />I was actually nervous in my own kitchen making this! Normally I'm the confident boss over all things culinary in my home, but I was keeping my fingers crossed that my chicken and dumplings would pass the test. I'm not kidding, his mom's is awesome.<br /><br /><ul><li>3 chicken boneless skinless chicken breasts</li><li>large onion, diced</li><li>2-3 ribs celery, diced</li><li>Tony Chacheres seasoning</li><li>Chicken stock (I had and used "Not-Chick'n" cubes because I swear, they taste better)</li><li>3 large carrots, diced</li><li>1 medium Yukon Gold potato</li><li>Frozen peas</li><li>can of corn</li><li>handful of fresh green beans, about an inch long</li><li>3 cups whole wheat pastry flour, double sifted</li><li>4-8 eggs</li><li>Salt and pepper</li><li>Rosemary</li><li>Thyme</li><li>Bay leaves</li><li>Sage</li><li>Marjoram</li></ul><br />Saute onion and celery in extra virgin olive oil and 1.5 tbsp butter until done. Add chicken and 1/2 stock and 1/2 water and boil. I added Tony Chacheres for flavor as well as salt and pepper.<br /><br />When chicken is done, remove it and set aside. Add more broth if needed. Add the carrots, potatoes and cook until almost done. Add peas, corn and green beans. Add rosemary, thyme, bay leaves, sage and marjoram. I measured each with my palm, so season to your taste.<br /><br />Dumplings: Add eggs one at a time to the flour and mix with a fork until a consistency you prefer. (I think I ended up using 6 eggs?) Drop the dumpling dough into the boiling soup with a tablespoon- I ended up with about 12-15 large dumplings. Cover and simmer for 10 minutes. Jesse's mother wrote: "your dumplings should look like heavenly clouds of goodness".<br /><br />Add cut up chicken and cook for another 20 minutes or more for the soup to thicken.<br /><br />I was impressed. It turned out great and I'll definitely be making it again.Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com0tag:blogger.com,1999:blog-382553281811487992.post-48599118443032166472011-02-03T12:37:00.000-08:002011-02-03T12:58:16.957-08:00Whole Wheat Chocolate Prune Decadence Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_t6TLtl7CuBM/TUsWTRicQ1I/AAAAAAAACBU/Dvnn62bLEv0/s1600/IMG_0851.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="http://3.bp.blogspot.com/_t6TLtl7CuBM/TUsWTRicQ1I/AAAAAAAACBU/Dvnn62bLEv0/s400/IMG_0851.JPG" alt="" id="BLOGGER_PHOTO_ID_5569569884554937170" border="0" /></a><br />Maximus' 3rd birthday was a couple days ago and you all know I'm incapable of feeding him even a birthday cake that isn't somewhat healthy. Each morning as he waits for his oatmeal to cook, he gets a prune in his mouth and one in each hand. The kid loves his morning prunes and it would be impossible for him to leave the house without eating 3. With that in mind, I set off to make a cake that incorporated prunes.<br /><br />I asked what he wanted on top of his cake and he (in his adorable little language) said: blueberries, strawberries, bananas, cold pineapple, prunes and raisins. Alrighty then.<br /><br />I used an old recipe that I worked with when I was a sous chef and made some substitutions and additions. Keep in mind that I live at 9,000 feet, so decrease the flour by 1/4 cup and lessen the boiling water if you live anywhere else.<br /><br />1 1/4 cups whole wheat pastry flour <span style="font-size:85%;"><span style="font-style: italic;">(I used half whole wheat and half quinoa flour and sifted together twice)</span></span><br />2/3 cup dark chocolate cocoa powder<br />1/2 tsp salt<br />1 tsp baking soda<br />1/2 cup butter, softened <span style="font-size:85%;"><span style="font-style: italic;">(Earth Balance works great)</span></span><br />1 cup Sugar in the Raw<br />2 eggs<br />1 1/2 tsp pure vanilla extract<br />1/2 vegan sour cream<br />handful of pureed prunes <span style="font-size:85%;"><span style="font-style: italic;">(they break down better with water or simple syrup)</span></span><br />1/2 cup boiling water<br /><br />Convection ovens work best, but use what you have- preheat to 375. Grease and flour a 9" cake pan. Sift the flours, baking soda, salt and cocoa together and set aside.<br /><br />Beat the butter and sugar for 2 minutes. Add the eggs one at a time and beat for an additional 2 minutes. Add vanilla and beat again.<br /><br />Gradually stir in the sifted flour mixture in approximate thirds, alternating each time with 1/4 cup of the vegan sour cream. <span style="font-size:85%;"><span style="font-style: italic;">(It doesn't have to be vegan- it's what we had and I prefer)</span></span><br /><br />Stir in the boiling water. Pour the batter into the prepared pan.<br /><br />Bake for 23 minutes. Don't wreck this by over baking! Allow to cool and frost with whatever you want. I used a traditional chocolate frosting made with soy milk, vanilla, butter and 1/4 of the powdered sugar a typical recipe calls for.Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com0tag:blogger.com,1999:blog-382553281811487992.post-41344985164854908262011-01-04T17:24:00.001-08:002011-01-04T18:28:04.602-08:00Accidental 8-Minute MasterpieceMaximus did 8 runs on his snowboard down the bunny hill at Keystone Resort today, so when we got home he was STARVING. So hungry he was asking for "mac en tease en bean en wice en nolk (milk)". We didn't have any boxed <a style="color: rgb(51, 51, 255); font-weight: bold; font-style: italic;" href="http://www.annies.com/products">Annie's</a> mac and cheese, so I whipped some up myself.<br /><br />No joke, this took less than 8 minutes. <span style="font-style: italic;">(The power-boil feature on my stove made it speedy)</span><br /><br />I'm a weirdo about dairy and I hate using a lot of it. It makes me sick, but not the others that live here, so they get to taste my experiments...I don't know if that's a good or bad thing? I had a half bag of some weird spinach and beet pasta spirals, so I boiled that and then added the following after I drained it:<br /><br />1 tbsp Light Earth Balance spread<br />1 crushed up <a style="color: rgb(51, 51, 255); font-weight: bold; font-style: italic;" href="http://www.edwardandsons.com/es_shop_bouillon.itml">vegan chicken bouillon cube</a> (used as "cheese" powder)<br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_t6TLtl7CuBM/TSPLPCHuJoI/AAAAAAAAB7A/gf_RqiWnlZo/s1600/picture-8.png"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 263px; height: 164px;" src="http://4.bp.blogspot.com/_t6TLtl7CuBM/TSPLPCHuJoI/AAAAAAAAB7A/gf_RqiWnlZo/s400/picture-8.png" alt="" id="BLOGGER_PHOTO_ID_5558509824233055874" border="0" /></a>a tiny splash of unsweetened soy milk<br /></div>a pinch of sharp white cheddar (maybe a tbsp total, or less)<br />a heavy pinch of <a style="color: rgb(51, 51, 255); font-style: italic; font-weight: bold;" href="http://www.daiyafoods.com/">Daiya</a> (this stuff is epic)<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_t6TLtl7CuBM/TSPLPe3j0OI/AAAAAAAAB7I/j5hHdCvuok0/s1600/daiya.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 262px; height: 187px;" src="http://2.bp.blogspot.com/_t6TLtl7CuBM/TSPLPe3j0OI/AAAAAAAAB7I/j5hHdCvuok0/s400/daiya.jpg" alt="" id="BLOGGER_PHOTO_ID_5558509831949897954" border="0" /></a>Mix it all together and it gets all stringy and gooey like mac and cheese. Maximus devoured it saying, "Mama make mac en tease scwatch...me wuv taste!" Maximus approved.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_t6TLtl7CuBM/TSPLOwE4BaI/AAAAAAAAB64/IEljlf4RlxY/s1600/IMG02478.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://1.bp.blogspot.com/_t6TLtl7CuBM/TSPLOwE4BaI/AAAAAAAAB64/IEljlf4RlxY/s400/IMG02478.jpg" alt="" id="BLOGGER_PHOTO_ID_5558509819389281698" border="0" /></a>Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com2tag:blogger.com,1999:blog-382553281811487992.post-66615689555777773532010-12-27T09:43:00.000-08:002010-12-27T09:57:59.939-08:00Childhood Obesity<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_t6TLtl7CuBM/TRjTeLvjVRI/AAAAAAAAB5Q/YLu6FsxmpIA/s1600/childhood-obesity-2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 379px;" src="http://2.bp.blogspot.com/_t6TLtl7CuBM/TRjTeLvjVRI/AAAAAAAAB5Q/YLu6FsxmpIA/s400/childhood-obesity-2.jpg" alt="" id="BLOGGER_PHOTO_ID_5555422655863280914" border="0" /></a><br />I read a few articles about childhood obesity this morning. Wow. Sick.<br /><br />I'd rather my son break his arm from doing something outdoors than sitting on the couch and shoving junk into his mouth.<br /><br />It's called prevention. DO SOMETHING. As a parent, it's your job to give your child all the opportunities you can. And I believe it's abuse if you don't.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_t6TLtl7CuBM/TRjTeeUnOoI/AAAAAAAAB5Y/TdYK0IsvmWI/s1600/Obese-children-more-vulnerable-to-cold-infection.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 346px; height: 400px;" src="http://3.bp.blogspot.com/_t6TLtl7CuBM/TRjTeeUnOoI/AAAAAAAAB5Y/TdYK0IsvmWI/s400/Obese-children-more-vulnerable-to-cold-infection.jpg" alt="" id="BLOGGER_PHOTO_ID_5555422660850563714" border="0" /></a>Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com0tag:blogger.com,1999:blog-382553281811487992.post-22021638761718892772010-11-18T11:18:00.000-08:002010-11-18T11:29:19.904-08:00Pumpkin DipWho doesn't love pumpkin treats?! I love it so much that I can eat an entire can of plain pumpkin puree. Yep, the whole thing. Today I made my second batch of pumpkin dip for an event tonight and maaaaan...it's good stuff. The stuff I made today uses neufchatel cheese (a healthier alternative to cream cheese) and <a href="http://www.tofutti.com/btcc-nonhyd.shtml">Tofutti </a>vegan cream cheese. Don't be all afraid of vegan stuff- you cannot taste the difference in this recipe. Next time I make this, I'm using all vegan! I'm sorry about the measurements listed below...I just add without measuring until it tastes right.<br /><br />1 8oz package neufchatel cheese, softened<br />1 8oz container Tofutti vegan cream cheese, softened<br />1 small can of plain pumpkin puree<br />a heaping tablespoon ground cinnamon<br />maybe a tablespoon pumpkin pie spice<br />less than a teaspoon ground gloves<br />1/2 teaspoon ground ginger<br />1 cup (I think) Sugar in the Raw (use this- the texture is better)<br /><br />Blend all this up in a food processor until smooth. Adjust the spices until it's wonderful and serve with dark chocolate covered pretzels or whole wheat gingersnaps.Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com0tag:blogger.com,1999:blog-382553281811487992.post-65015241586715867582010-11-04T13:00:00.000-07:002010-11-04T13:19:58.079-07:00I mean, duh.<p>I was in the grocery store today and had to hold my tongue. Two women stood in the bread isle, comparing breads. One was Sarah Lee white and the other was Oroweat Whole Wheat. They came to the conclusion that the Sara Lee white was the HEALTHIER OPTION because it had far less calories, zero fat and fewer carbs. Yet, it contains high fructose corn syrup and the flour has been enriched <span style="font-size:78%;"><span style="font-style: italic;">(highly processed white flour "enriched" is missing the two most nutritious and fiber rich parts of the seed: the outside bran layer and the germ embryo. A diet of refined foods leaves many people malnourished, constipated, enervated and vulnerable to chronic illness. Popping fiber, vitamins and mineral supplements, in the hope of compensating for what's missing from our diet will not work. For just as "enriching" refined flour with spray-on nutrients can't make up for those lost during refining. SUPPLEMENTS CAN NEVER REPLACE WHOLE "REAL" FOODS.)</span></span>...but as long as it is fat free it's healthy, right?! This is why "diet food" totally sucks and will make you fatter!</p><p><br /></p><p>I started researching food online and came across this totally basic, no brainer list:<br /></p><p>Of course everyone eats this stuff sometimes. A brownie here, a slice of pizza- nothing wrong with moderation. But if you're consuming these ingredients daily, it'll affect your mood and your health. Check the labels. These ingredients are in <i>everything</i> these days.</p> <p>1. <b>Hydrogenated oil</b> (often labeled as <a href="http://fitsugar.com/81938">trans fat</a>) - <span class="inline left"></span> A process that turns free flowing oil into a lard-looking solid at room temperature. The food industry uses it to increase shelf life of products and maximize profits. Eating this stuff increases the bad cholesterol (LDL) in your body and is bad for your heart.</p> <p>2. <b>Enriched flour</b> – All the grain’s nutrients are destroyed in the refining process. Companies add a little bit of the lost nutrients back and label it “enriched” so it seems nutritious.</p> <p>3. <b>High Fructose Corn Syrup</b> – Your body processes this differently than good old-fashioned cane sugar. It contains more fructose than sugar and converts to fat more easily, which adds to weight gain.</p><p>4. <b>Refined Sugar</b> – When you put sugar into your system, you experiences a “sugar high,” that rapidly raises your blood sugar levels. So 2 hours later you “crash,” feeling tired and empty. Sugar that’s naturally combined with fat or fiber sources, like in fresh fruits, will absorb into your body much slower. Then you can avoid the roller coaster sugar ride.</p> <p>5. <b>Saturated Fats</b> – These are found mostly in animal products and oils. Avoid the ones that are solid at room temperature like lard. They increase your cholesterol levels and clog your precious arteries, which causes cardiovascular disease. Plus they can also be used for furniture polish - how appetizing is that?</p>Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com0tag:blogger.com,1999:blog-382553281811487992.post-75752667491364136062010-09-30T08:32:00.001-07:002010-09-30T08:45:33.064-07:00Iced Whole Wheat Pumpkin CookiesThis is a very traditional recipe that I slightly modified. Not the healthiest because of the sugar, but I'm going to mess around with honey until I get a healthier and tasty cookie:<br /><br /><ul><li>2 1/2 cups whole wheat flour</li><li>1 teaspoon baking powder</li><li>1 teaspoon baking soda</li><li>2 teaspoons ground cinnamon</li><li>1/2 teaspoon ground nutmeg</li><li>1/2 teaspoon ground cloves</li><li>1/2 teaspoon salt</li><li>1/2 cup Earth Balance (or regular butter, if you wish)</li><li>Sugar...the recipe calls for 1 1/2 cups white sugar, but I used less than a cup of dark brown</li><li>1 cup canned pumpkin puree (just regular- not the kind that has junk mixed in)</li><li>1 egg</li><li>1 teaspoon vanilla extract</li></ul><br />For the glaze...<br /><ul><li>2 cups confectioners sugar</li><li>3 tablespoons unsweetened soy milk (or cows milk- whatever you have)</li><li>1 tablespoon melted Earth Balance (or butter)</li><li>1 teaspoon vanilla extract (I used lemon and almond combined because I ran out of vanilla and it tasted better)</li></ul><br />Preheat oven to 350. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside.<br /><br />In a medium bowl, cream together the 1/2 cup butter and sugar. Add pumpkin, egg and 1 teaspoon vanilla to butter mixture and beat until creamy. Mix in dry ingredients by half amounts. Drop on cookie sheet by the tablespoon and flatten slightly.<br /><br />Bake for 15-18 minutes in the preheated oven. Cool cookies then drizzle glaze with a fork. **I put the icing into a Ziploc bag and pipped it onto the cookies and only used half. The cookies don't need all that additional sugar added to them...in my anti-sugar opinion.**<br /><br />To make glaze: Combine confectioners sugar, milk, 1 tablespoon melted butter and 1 teaspoon vanilla. Add milk as needed to achieve drizzling consistency.<br /><br />Share and enjoy!Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com2tag:blogger.com,1999:blog-382553281811487992.post-20536130444905270882010-08-17T11:19:00.000-07:002010-08-17T12:22:52.681-07:00Happy Meals<div style="text-align: left;"><span style="font-size:100%;">I personally don't understand why parents reward/bribe their children with Happy Meals or candy. What about a trip to the park or something <span style="font-style: italic;">other</span> than food?</span> What really sucks is that nuggets are served to school kids in combination with the other delightfully sickening items such as, pizza, hot dogs, waffles, spaghetti, french toast sticks and fried chicken! Ever think about the behavioral challenges when students are stuffed full of processed garbage?<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_t6TLtl7CuBM/TGrV-13EchI/AAAAAAAABxU/bH99IKn1yvA/s1600/sixmcnuggets1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 300px; height: 300px;" src="http://4.bp.blogspot.com/_t6TLtl7CuBM/TGrV-13EchI/AAAAAAAABxU/bH99IKn1yvA/s400/sixmcnuggets1.jpg" alt="" id="BLOGGER_PHOTO_ID_5506448770000515602" border="0" /></a><br />In the February 2010 issue of Men's Health, David Zinczenko writes:<br /><span style="font-weight: bold;"></span><p><strong></strong><span style="font-style: italic;">"You’d think that a breaded lump of chicken would be pretty simple. Mostly, it would contain bread and chicken. But the McNugget and its peers at other fast-food restaurants are much more complicated creatures than that.<br /></span></p><p><span style="font-style: italic;">The “meat” in the McNugget alone contains seven ingredients, some of which are made up of yet more ingredients. <span style="font-size:85%;">(Nope, it’s not just chicken. It’s also such nonchicken-related stuff as water, wheat starch, <a id="hlnavlink_32" class="hl-navLink">dextrose</a></span><span><span style="font-size:85%;">, <a style="" id="hlnavlink_33" class="hl-navLink">safflower oil</a>, and sodium phosphates.)</span> The “meat” also contains something called “autolyzed yeast extract.” Then add another 20 ingredients that make up the breading, and you have the industrial chemical—I mean, fast-food meal—called the McNugget. Still, McDonald’s is practically all-natural compared to Wendy’s Chicken Nuggets, with 30 ingredients, and Burger King Chicken Fries, with a whopping 35 ingredients."</span></span></p><p style="text-align: center;"><span style="font-size:85%;"><span>That's all for now. I was hesitant to post this because I know a bunch of people who let their kids eat this "stuff". Don't take it personally- it's my opinion and I'm not judging.</span></span><span style="font-size:85%;"><span> Sheesh.</span></span><span style="font-style: italic;"><span><br /></span></span></p>Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com0tag:blogger.com,1999:blog-382553281811487992.post-55870022885250516872010-08-12T11:03:00.000-07:002010-08-12T11:14:04.245-07:00Pizza Flavored Hummus<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_t6TLtl7CuBM/TGQ4i-dEetI/AAAAAAAABwU/2uX_2wMz00g/s1600/IMG_0291.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 225px;" src="http://2.bp.blogspot.com/_t6TLtl7CuBM/TGQ4i-dEetI/AAAAAAAABwU/2uX_2wMz00g/s400/IMG_0291.jpg" alt="" id="BLOGGER_PHOTO_ID_5504586818085223122" border="0" /></a><span style="font-size:78%;"><span style="font-style: italic;">Such a lame picture, I know.</span></span><br /></div><br />This creation might make me famous. Oh wait, <a href="http://www.tribehummus.com/">Tribe</a> already has this product. I saw Tribe Pizza Flavored hummus in the store today for $3.99 and I told Maximus, "dude, I can totally make this." He replied with, "Yeah!" We came home from the store, he went down for a nap and I got to work.<br /><br />It turned out SO GOOD. It literally tastes like pizza. It's a better craving "fix" than pizza- it's creamy and it won't make you feel like crap after devouring a load of it.<br /><br /><ul><li>can of Chickpeas</li><li>1/3 cup tahini</li><li>1 lemon</li><li>roasted red peppers (half jar)</li><li>2 garlic cloves</li><li>salt and pepper</li><li>a glug of Muir Glenn pizza sauce (haha, this is where I cheated)<br /></li><li>oregano</li><li>basil</li><li>paprika</li><li>a squirt of tomato paste t<a id="publishButton" class="cssButton" href="javascript:void(0)" target="" onclick="if (this.className.indexOf("ubtn-disabled") == -1) {var e = document['stuffform'].publish;(e.length) ? e[0].click() : e.click(); if (window.event) window.event.cancelBubble = true; return false;}"></a>o bind it a bit</li></ul>Blitz it all up and let it chill. Try it.Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com0tag:blogger.com,1999:blog-382553281811487992.post-67626957424516182502010-07-20T12:47:00.000-07:002010-07-20T13:05:23.458-07:00Dark Chocolate Cookies Sweetened BY CARROTS!!!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_t6TLtl7CuBM/TEX9dhQZKEI/AAAAAAAABvM/RnpQWdYwBXY/s1600/IMG_0160.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="http://3.bp.blogspot.com/_t6TLtl7CuBM/TEX9dhQZKEI/AAAAAAAABvM/RnpQWdYwBXY/s400/IMG_0160.JPG" alt="" id="BLOGGER_PHOTO_ID_5496077603860719682" border="0" /></a><br />I like to play with food when Maximus takes long naps. This afternoon I made dark chocolate cookies but I wanted to mess around with sweeteners. I don't know how carrots popped into my head, but I pureed a bunch in my processor and strained them. Here's what I did:<br /><ul><li>heaping cup of quinoa flour mixed with whole wheat (maybe half and half- heavier on the quinoa)</li><li>dark chocolate cocoa- I never measure, I'm sorry, but maybe a heavy 1/4 cup?<br /></li><li>1/2 tsp baking soda</li><li>bit of salt</li></ul>Just like any old cookie recipe- mix those in a separate bowl.<br /><ul><li>1 stick Earth Balance (vegan butter stuff) softened<br /></li><li>molasses- I dunked a spoon in twice<br /></li><li>carrot juice and pulp</li><li>1 second pour vanilla extract</li><li>2 egg whites</li></ul>In two or three portions, combine the dry with the wet ingredients. Then add some dark chocolate and white chocolate chips (I know, horrible for you- I used them sparingly) Bake at 350 until they're done. Makes 12.<br /><br />I stood by the oven until they were done expecting them to totally suck. But guess what? They didn't suck at all! I even did a little "happy dance" whilst chewing my cookie! Cha-ching!Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com0tag:blogger.com,1999:blog-382553281811487992.post-7262037316097557972010-07-03T10:44:00.000-07:002010-07-03T10:51:00.276-07:00Baahahaha!I've decided pumping my kid full of wheat grass, garlic and blue green algae once a week is good parenting. Maximus loves this stuff:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_t6TLtl7CuBM/TC93b8DVkuI/AAAAAAAABu8/RPyhA9chYg4/s1600/GreenMachineBottle.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 134px; height: 325px;" src="http://2.bp.blogspot.com/_t6TLtl7CuBM/TC93b8DVkuI/AAAAAAAABu8/RPyhA9chYg4/s400/GreenMachineBottle.jpg" alt="" id="BLOGGER_PHOTO_ID_5489737792648221410" border="0" /></a><br />Dude, I get all excited when I realize what Maximus is ingesting: apples, mangos, pineapples, bananas, kiwis, SPIRULINA, BROCCOLI, SPINACH, BARLEY GRASS, PARSLEY, GINGER ROOT, BLUE GREEN ALGAE, ODORLESS GARLIC. Yes! Yes! Yes! Cheers!Staceyhttp://www.blogger.com/profile/00014850321219326454noreply@blogger.com0