tag:blogger.com,1999:blog-44960430952613838862023-11-16T12:07:22.579-07:00Food OpheliaI do not know what I should think....Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.comBlogger125125tag:blogger.com,1999:blog-4496043095261383886.post-79624251275162124762012-10-28T21:03:00.000-06:002013-10-11T17:51:18.405-06:00Grilled Zucchini Sandwich<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpq2Gap9SVK9WK6MxebQYY-uPTp_zMobSJ0UKwZUTHdXrqy063IF_OEBaKWH1VKHKc8nHN3jag69di7BcQaFqIi0NyOUWsJs59T8Pd8by61RaS7sJ7h7O9Vdk4ia2B0uEgLG6haPXNgrg/s1600/zucchini.sandwich.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpq2Gap9SVK9WK6MxebQYY-uPTp_zMobSJ0UKwZUTHdXrqy063IF_OEBaKWH1VKHKc8nHN3jag69di7BcQaFqIi0NyOUWsJs59T8Pd8by61RaS7sJ7h7O9Vdk4ia2B0uEgLG6haPXNgrg/s320/zucchini.sandwich.JPG" width="320" /></a></div>
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<br />
This is my all time favorite zucchini recipe, which is saying something because I LOVE zucchini. Even if you are not a huge zucchini fan, you should try this because it would be a shame to go through life not eating something this delicious.<br />
<br />
"<a href="http://www.jasonsdeli.com/">Jason's Deli</a>" serves something called the Zucchini Grillini which I order almost every time I decide I am a vegetarian.<br />
<br />
One day I realized I could just make it myself. It is so easy. At home we call it by the same name: Zucchini Grillini --I don't think Jason would mind, considering I am an extremely loyal customer! Check out my plug for Jason's Deli <a href="http://thephilosophiesofjen.blogspot.com/2013/10/commercial-interruption.html">here</a>. <br />
<br />
Here is what you will need:<br />
<br />
*Zucchini, sliced<br />
*Red Onion, sliced<br />
*Olive oil, salt, pepper<br />
*Bread, 2 slices per sandwich <br />
*Cheese - 1 slice per sandwich (mozzarella or whatever you love/have on hand)<br />
*Hummus, about 1 tablespoon per sandwich<br />
*Fresh tomato, sliced<br />
*Fresh organic baby spinach<br />
<br />
Here is what you do:<br />
<br />
Just slice some zucchini and some slices of red onion. <br />
<br />
Fry it up (or roast) with olive oil, salt, and pepper. <br />
<br />
In the meantime, grill some whole wheat bread (or some whole grain artisan bread is heavenly) and then add a slice of cheese on one side to melt. <br />
<br />
After you have grilled your bread how you like it, spread the non-cheesy piece of bread with hummus (roasted red pepper is my favorite). Just lather it on there because you should, trust me. Next add a few thin slices of fresh tomato, the red onion, the zucchini slices, and a pile of fresh baby spinach.Add your slice of melted cheese bread to top and tada! You have your amazing sandwich!<br />
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I love to eat this sandwich with a giant salad and some tomato basil soup.<br />
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This recipe proves that healthy food can also be super yummy. <br />
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<br />Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com0tag:blogger.com,1999:blog-4496043095261383886.post-27891289392749016132012-09-25T17:30:00.001-06:002013-10-11T17:53:52.925-06:00Zucchini Brownies<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdDR6ujF8sq4DeYR2U3_2pyE1hTDKaykGw6PhJJCIUpMmiPnNrvJPw28isPF7av2Ght7vk4BsQTEANT_itkNA5-lE4Oj-QPFXyWna-jW7g6wDvAYSFB-t5he-xU_pl2gwE3EHHXBT8H4/s1600/zucchini.brownie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdDR6ujF8sq4DeYR2U3_2pyE1hTDKaykGw6PhJJCIUpMmiPnNrvJPw28isPF7av2Ght7vk4BsQTEANT_itkNA5-lE4Oj-QPFXyWna-jW7g6wDvAYSFB-t5he-xU_pl2gwE3EHHXBT8H4/s400/zucchini.brownie.JPG" width="400" /></a></div>
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I got the recipe for these brownies from <a href="http://www.balticmaid.com/2011/08/healthy-zucchini-brownies/">Baltic Maid</a>. I have changed it ever so slightly.<br />
<br />
These brownies have quickly become one of my favorite recipes, especially since we have more zucchini than we know what to do with and this recipe is a delicious way to use at least a little bit of it. One of my other favorite things about this recipe is that it contains no oil. Not that I am against oil but somehow it makes me feel a little better calorie wise. <br />
<br />
<b>Zucchini Brownies</b><br />
<br />
Cream together:<b> </b><br />
<ul>
<li>2 eggs</li>
<li>1 tbsp vanilla extract</li>
<li>1 cup coconut sugar</li>
<li>1/4 cup unsweetened applesauce</li>
</ul>
In another bowl, sift together:<br />
<ul>
<li>1 cup whole wheat flour</li>
<li>1/2 cup unsweetened cocoa powder</li>
<li>1 1/2 tsp baking soda</li>
<li>1/2 tsp salt </li>
<li>1 tsp cinnamon</li>
<li>1/4 tsp ground cardamom</li>
</ul>
Add the dry ingredients to the cream mixture. Blend well and then mix in: <br />
<ul>
<li>2 cups grated zucchini</li>
<li>1 - 1 1/2 cups dark chocolate chips</li>
</ul>
Place in a lightly greased 8 x 8 pan. A 9 x13 works too- the brownies will just be thinner (which is what I do so they go farther to feed this crowd). Cook at 350 for about 25- 30 minutes. The brownies are done when a toothpick comes out mostly clean. Let the brownies cool completely in the pan. Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com0tag:blogger.com,1999:blog-4496043095261383886.post-67602230089674218262012-09-22T12:50:00.000-06:002012-09-23T16:40:53.837-06:00Meatloaf<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilUGpWJx4xQgfazf04RACk7OUohoT73YonjFMhLI6fryqB4ft7MVhlHMztCtyM7FO8zkh8CvL5LPVDGm_BL9zBAOOBXkwcTvSn9_2bLkfobGMs2MPenopT0oQ1szWikWFCa8hBfm882Zs/s1600/meatloaf.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5537806593757766338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilUGpWJx4xQgfazf04RACk7OUohoT73YonjFMhLI6fryqB4ft7MVhlHMztCtyM7FO8zkh8CvL5LPVDGm_BL9zBAOOBXkwcTvSn9_2bLkfobGMs2MPenopT0oQ1szWikWFCa8hBfm882Zs/s400/meatloaf.JPG" style="cursor: pointer; display: block; height: 267px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
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<div style="font-family: Verdana,sans-serif;">
The steer is in the freezer and fall is upon us. That means it is time to turn back to our carnivorous ways- well, really our omnivore ways. One of my favorite ways to eat meat? Meatloaf!</div>
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<br /></div>
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I just have to retrain myself into thinking that the meatloaf is a side dish!</div>
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<br /></div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
<b>Yummy Meatloaf</b></div>
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Mix together: </div>
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<br /></div>
<div style="font-family: Verdana,sans-serif;">
2 pounds ground beef (preferably grass fed)</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
3/4 C rolled oats</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
1/4 C chopped onion</div>
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<br /></div>
<div style="font-family: Verdana,sans-serif;">
1 beaten egg</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
salt and pepper </div>
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<br /></div>
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<br />
In another bowl:</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
1/2 C ketchup (homemade or at least no High Fructose Corn Syrup)</div>
<div style="font-family: Verdana,sans-serif;">
<br />
1/2 C BBQ sauce (see above)</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
1/3 C coconut sugar</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
1/4 C lemon juice</div>
<div style="font-family: Verdana,sans-serif;">
<br /></div>
<div style="font-family: Verdana,sans-serif;">
1 tsp dijon mustard</div>
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<br /></div>
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<br /></div>
<div style="font-family: Verdana,sans-serif;">
Mix 1/3 of the sauce into the meat. Form meat into loaves however you desire. My favorite way to make this is to shape the meat into several smaller loaves and place into a 9 x 13 pan to cook. It cooks a lot faster! Drizzle remaining sauce on top of the loaves. Cook at 375 degrees for 30 minutes. Check the meat and cook until no longer pink. </div>
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<br />Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com0tag:blogger.com,1999:blog-4496043095261383886.post-65413297677908266882012-09-16T17:51:00.002-06:002012-09-16T17:51:54.956-06:00Zucchini Pizzas<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxeW3d-Vyk-tStu9BcqGfWmuOYgh5cuCdFjrENFNzuxnKc0ldyhuXesmZ4fr7kGhsDPOZ9VMFLeO8Ui6NEm3fKF4so9EWVDJrkpfW50vphFOGpSoeGluUdZN7dSKu9zdSRb-xEQl872Zg/s1600/zucchini.pizzas.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxeW3d-Vyk-tStu9BcqGfWmuOYgh5cuCdFjrENFNzuxnKc0ldyhuXesmZ4fr7kGhsDPOZ9VMFLeO8Ui6NEm3fKF4so9EWVDJrkpfW50vphFOGpSoeGluUdZN7dSKu9zdSRb-xEQl872Zg/s640/zucchini.pizzas.JPG" width="640" /></a></div>
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<span style="font-family: Verdana,sans-serif;">This is one of the simplest and yummiest healthy recipes I have ever encountered. It is also a great way to use up those zucchini that may have gotten a little large before you picked them!</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;"><b>Here is what you do: </b></span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Wash zucchini</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Cut into slices (remove any larger seeds if you prefer)</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">Place on a cookie sheet </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Lightly brush with olive oil on both sides and a dash of sea salt</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">Cook in a 450 degree oven until lightly brown on bottom </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Turn over zucchini </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Top with your favorite red sauce*</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">Then sprinkle mozzarella cheese and Parmesan on top </span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Cook for a few minutes until the cheese begins to melt</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Turn on the broiler and watch carefully cooking until the cheese just begins to bubble into golden, heavenly goodness.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Remove from oven and top with fresh basil to make your life complete.</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">I love this!</span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">* My favorite red sauce that can't be beat for quick AND delicious? Crushed tomatoes with about a tablespoon of dried basil mixed in. It is ready to use!</span><br />
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<br />Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com0tag:blogger.com,1999:blog-4496043095261383886.post-64547635496801486742012-09-14T12:56:00.003-06:002012-09-14T12:59:21.120-06:00Zucchini Oven Fries<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSvGFLEVAF4-dFhFzZ3xhGzZvRnR-aJHm6F1JFrfQQsMRLuTZQToT4vlSaF-8re7Y6GHWMwEIjRiCYiU8aRmwHmne7pPUz9BVRc0nHKJBTwrUdqWgldTT5g1DYwnwDXm67iwWCkdsxgXM/s1600/zuch.fries.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSvGFLEVAF4-dFhFzZ3xhGzZvRnR-aJHm6F1JFrfQQsMRLuTZQToT4vlSaF-8re7Y6GHWMwEIjRiCYiU8aRmwHmne7pPUz9BVRc0nHKJBTwrUdqWgldTT5g1DYwnwDXm67iwWCkdsxgXM/s400/zuch.fries.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTXL9GfHqNT7pHlexA5iDiimgmw6Q9rloVxmiP4cfmk2BPZGE1cl75yfs8GxpY46CO86ounncNLA-fF_tAWE6dxVF-T8_P8Nz7BlGuayehJiuxmxY5oAmCzUBh6VS5RXlq1Reh6i4vnY/s1600/zuchfries2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<span style="font-family: Verdana,sans-serif;">This recipe is from my friend Eileen. I made these the other night because our garden is overflowing with zucchini. They were delicious! I highly recommend them. </span><br />
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<span style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><b>Zucchini Oven Fries</b></span></span><br />
<span style="font-family: Verdana,sans-serif;"><br /></span>
<span style="font-family: Verdana,sans-serif;">Cut 2 (12 oz) zucchini into 3 inch sticks.</span><br />
<span style="font-family: Verdana,sans-serif;">Beat 2 egg whites in a bowl until frothy.</span><br />
<br />
<span style="font-family: Verdana,sans-serif;"><b>In a plastic bag, combine:</b></span><br />
<span style="font-family: Verdana,sans-serif;">1/2 cup Panko or regular bread crumbs</span><br />
<span style="font-family: Verdana,sans-serif;">1/4 cup grated Parmesan</span><br />
<span style="font-family: Verdana,sans-serif;">1 tsp salt</span><br />
<span style="font-family: Verdana,sans-serif;">1 tsp dried oregano</span><br />
<span style="font-family: Verdana,sans-serif;">1/2 tsp garlic powder</span><br />
<span style="font-family: Verdana,sans-serif;">1/4 tsp paprika</span><br />
<span style="font-family: Verdana,sans-serif;">1/8 tsp ground cumin.</span><br />
<span style="font-family: Verdana,sans-serif;">Add 2 tsp olive oil and mix until combined.</span><br />
<br />
<span style="font-family: Verdana,sans-serif;">Toss zucchini sticks in the egg whites. Working in batches, transfer
sticks to the bread crumb mixture, press crumbs onto zucchini and place
on a lightly greased baking sheet. bake at 450° until golden and
tender, 12-15 minutes. Serve immediately.</span><br />
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<span style="font-family: Verdana,sans-serif;">YUMMY!</span><br />
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<span style="font-family: Verdana,sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTXL9GfHqNT7pHlexA5iDiimgmw6Q9rloVxmiP4cfmk2BPZGE1cl75yfs8GxpY46CO86ounncNLA-fF_tAWE6dxVF-T8_P8Nz7BlGuayehJiuxmxY5oAmCzUBh6VS5RXlq1Reh6i4vnY/s1600/zuchfries2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTXL9GfHqNT7pHlexA5iDiimgmw6Q9rloVxmiP4cfmk2BPZGE1cl75yfs8GxpY46CO86ounncNLA-fF_tAWE6dxVF-T8_P8Nz7BlGuayehJiuxmxY5oAmCzUBh6VS5RXlq1Reh6i4vnY/s640/zuchfries2.JPG" width="640" /></a></span><br />
<div style="text-align: center;">
<i>Our vegetarian dinner: Corn on the cob from our neighbor's garden, zucchini fries and roasted broccoli from our garden, and homemade sweet potato fries (the sweet potatoes came from the store!)</i> </div>
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Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com0tag:blogger.com,1999:blog-4496043095261383886.post-86031428089225675462012-08-22T10:00:00.000-06:002012-08-22T13:41:57.271-06:00Chocolate Zucchini Cake<abbr class="published" title="2010-08-03T21:40:18+0000"></abbr> <br />
<div class="entry-content">
Reposting in honor of my beloved Zucchini ( and the fact I made some more healthy suggestions)<br />
<br />
<div style="text-align: center;">
<a href="http://foodwillfillya.files.wordpress.com/2010/08/zucchini.jpg"><img alt="" class="aligncenter size-medium wp-image-944" height="266" src="http://foodwillfillya.files.wordpress.com/2010/08/zucchini.jpg?w=300&h=200" title="zucchini" width="400" /></a></div>
<br />
This is without a doubt one of my most favorite things to eat in the entire world. I just love this stuff. I have to be sure to have lots of people to share it with or I will eat it all myself. It is really a sad state of affairs to admit such a lack of self- control but it is what it is. This cake is just so moist and yummy. And yes, I use wheat flour! The fact that it has something green in it helps justify in my mind the enormous portions I consume.<br />
<br />
A warning: If you have picky eaters like I do, do not, I repeat, DO NOT let them see you put the zucchini in! Last summer my pickies devoured this stuff. This summer I made the mistake of telling them about the zucchini. Two kids would not even try it! Of course that meant there was more for me. But as you now know, that is not a good thing. <br />
<br />
<span style="font-size: large;"><b>Chocolate Zucchini Cake</b></span><br />
<br />
<b>Ingredients:</b><br />
1/2 cup butter<br />
<br />
1/2 cup oil (I prefer coconut oil)<br />
<br />
1 3/4 cup sugar ( I prefer Coconut sugar)<br />
<br />
2 eggs<br />
<br />
1/2 cup sour milk (if you don't know your cow personally, mix 1/2 cup Almond milk with 2 teaspoons lemon juice and let stand for 10 minutes- it works)<br />
<br />
1 tsp vanilla<br />
<br />
2 cups sifted flour (I really do use all white winter wheat but you can substitute with part white flour if you scared--but you shouldn't be)<br />
<br />
1 tsp baking soda<br />
<br />
1/2 tsp ground cinnamon<br />
<br />
1/2 tsp ground cloves<br />
<br />
1/2 tsp salt<br />
<br />
4 Tbl unsweetened cocoa powder<br />
<br />
2 1/2 cup grated zucchini<br />
<br />
1/4 cup ground walnuts or pecans<br />
<br />
1/4-1/2 cup chocolate chips ( I prefer dark)<br />
<br />
<br />
<b>What you do:</b><br />
<br />
1. cream butter, oil, and sugar<br />
<br />
2. add eggs, milk, and vanilla<br />
<br />
3. In a separate bowl-sift together dry ingredients<br />
<br />
4. blend dry ingredients into butter mix<br />
<br />
5. add zucchini and mix well<br />
<br />
6. spread in a 9 x 13 pan (greased and floured) sprinkle with walnuts and chocolate chips<br />
<br />
7. Cook in a preheated 325 oven for 45 minutes-55minutes until toothpick comes out clean<br />
<br />
The trick to this cake requires some degree of self-control. You have to wait to eat it until the next day (or at least a few hours). For this exercise in delayed gratification you will be rewarded. The cake will taste twice as good- I promise.<br />
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<div style="text-align: center;">
<a href="http://foodwillfillya.files.wordpress.com/2010/08/pieceofcake.jpg"><img alt="" class="aligncenter size-medium wp-image-943" height="266" src="http://foodwillfillya.files.wordpress.com/2010/08/pieceofcake.jpg?w=300&h=200" title="pieceofcake" width="400" /></a><a href="http://foodwillfillya.files.wordpress.com/2010/08/zucchini.jpg"></a></div>
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Enjoy the harvests of summer.</div>
Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com0tag:blogger.com,1999:blog-4496043095261383886.post-4304077388351279782012-08-22T08:00:00.000-06:002013-01-23T11:38:15.170-07:00Chocolate-Chocolate Chip Banana Oatmeal CakeI just created something beautiful. Well, okay maybe not much to look at but beautiful to the taste buds. And it is a great way to use up leftover oatmeal (which we always seem to have plenty of around here).<br />
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One of my sons may have a peanut allergy and so my usual use for leftover oatmeal, <a href="http://foodophelia.blogspot.com/2010/11/peanut-butter-bars.html">Peanut Butter Bars</a>, seemed kind of mean to make today. He was starving! So a quick search on the Internet turned up a recipe that I can't link because it was in a super long thread. But I changed it a ton anyway including cutting the sugar in half. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmhTgoaHmKGu5rLiNyyfhyphenhyphen0xSUNO5iqr1HqcXrqZaMxLVjoVJndJAaBw4QL9kPvqLDs6RBu6n8LO7dpxhGhcAZfe6BjjPhfTn7OYGc20-hKpj_aKT5awnUrN2c8MuZiNc7XthiD2n9cs/s1600/cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWmhTgoaHmKGu5rLiNyyfhyphenhyphen0xSUNO5iqr1HqcXrqZaMxLVjoVJndJAaBw4QL9kPvqLDs6RBu6n8LO7dpxhGhcAZfe6BjjPhfTn7OYGc20-hKpj_aKT5awnUrN2c8MuZiNc7XthiD2n9cs/s400/cake.JPG" width="400" /></a></div>
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<span style="font-size: large;"><b>Chocolate-Chocolate Chip Banana Oatmeal Cake</b></span><br />
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<b>Cream Together:</b><br />
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1/2 C Coconut Oil*<br />
1 C Coconut Sugar**<br />
2 Eggs<br />
1 tsp Vanilla<br />
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<b>Add in and beat:</b><br />
<b> </b> <br />
1 Overripe Banana<br />
2 C leftover cooked oatmeal<br />
1/2 C plain Greek yogurt <br />
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<b>In a separate bowl, stir together:</b><br />
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1 1/2 C whole wheat flour (use white winter wheat)<br />
1 tsp baking soda<br />
1tsp baking powder<br />
1/2 tsp sea salt<br />
1/4 C unsweetened cocoa powder<br />
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<br />
Beat the cream mixture and flour mixture together. Then add:<br />
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1/2 to 1 C dark chocolate chips<br />
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Spread into a greased 9 x 13 pan and cook for 30- 40 minutes at 350 degrees until done.<br />
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My kids all agreed this is a definite keeper. Even my peanut hating son (also known as the "Pickiest Eater on the Planet") loved this cake! <br />
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*Great news! Costco is now selling Virgin Coconut Oil at a lot more affordable price than what I could find online anywhere else! <br />
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** Not sure where to find Coconut Sugar? I buy mine at Amazon. This is the brand I currently use- <a href="http://www.amazon.com/gp/product/B005HGOIQ4/ref=rcxsubs_mys2_product_title">Madhava Organic Blonde Coconut Sugar</a> and I love it. I have also found coconut sugar at Whole Foods Market, Sunflower Market, and The Good Earth. Look at your local health food store. <br />
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And of course you can substitute other sugars or oils in this recipe, but I am sold on the benefits of coconut! Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com0tag:blogger.com,1999:blog-4496043095261383886.post-43604621589342750772011-10-17T17:18:00.000-06:002011-10-17T17:18:57.450-06:00No Bake Chocolate Rice Crispy Treats<span style="font-size: medium;">This is a recipe I lifted from my sister Heather's blog <a href="http://realmomhealthnut.blogspot.com/">Real Mom Health Nut</a>. This recipe has become a staple in our home. They are gone in about 3 minutes flat and even the pickiest eaters love them!</span><br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFyjcXuolxzTNrjaEgbGsEmpNJ8wevjxHh2LEQOjgedGI4TB2si0awtaW7tFuuK3ro9ImvO7UkxYvoiln2S3w2qHAyGLDvMzh8HPxvUNw_HY6yWDUrNH9YGxmZLW4ORYDfBvvsEWuU7Ww/s1600/rice+crispies1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFyjcXuolxzTNrjaEgbGsEmpNJ8wevjxHh2LEQOjgedGI4TB2si0awtaW7tFuuK3ro9ImvO7UkxYvoiln2S3w2qHAyGLDvMzh8HPxvUNw_HY6yWDUrNH9YGxmZLW4ORYDfBvvsEWuU7Ww/s400/rice+crispies1.jpg" width="400px" /></a></div><span style="font-size: medium;"><br />
</span><br />
<u><span style="font-size: medium;"><br />
</span></u><br />
<u><span style="font-size: medium;">No Bake Chocolate Rice Crispy Treats</span></u><br />
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<span style="font-size: medium;">1 cup almond butter, peanut butter, or sunflower seed butter ( I usually use peanut butter)</span><br />
<span style="font-size: medium;">1/2 cup raw honey or agave</span><br />
<span style="font-size: medium;">1/4 cup ground flaxseed</span><br />
<span style="font-size: medium;">1/4 cup cocoa powder</span><br />
<span style="font-size: medium;">1/4 cup coconut oil</span><br />
<span style="font-size: medium;">1 Tbsp vanilla</span><br />
<span style="font-size: medium;">1/4 tsp sea salt</span><br />
<span style="font-size: medium;">6 cups </span><a href="http://www.arrowheadmills.com/product/puffed-rice-cereal"><span style="font-size: medium;">puffed brown rice</span></a><span style="font-size: medium;"> ( can find at health food stores)</span><br />
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<span style="font-size: medium;">Cream together wet ingredients in large bowl by hand. Add flaxseed, cocoa, salt and blend. Add crisped rice and stir until evenly mixed.</span><br />
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<span style="font-size: medium;">Spread onto greased (with coconut oil) 9x13 pan. Then put in freezer for at least 30minutes. Cut into squares. </span><br />
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</div><span style="font-size: medium;"></span>Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com0tag:blogger.com,1999:blog-4496043095261383886.post-74312799869186401352011-10-16T16:14:00.000-06:002012-08-22T12:37:47.807-06:00Why Not?So, since I have taken back to blogging on my private blog and my <a href="http://thephilosophiesofjen.blogspot.com/"><i>The Philosophies of Jen</i> </a>blog, I asked the question, "Why not resurrect <i>Food Ophelia?</i>"<br />
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The answer, I don't have enough time!<br />
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And also, I am a really bad food blogger. Severely under-qualified. <br />
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But, here are some reasons to, if not fully resurrect it, at least give it a pulse.<br />
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1. I really need to get rid of this awful picture of that chocolate cake at the top of my blog. The cake is delicious. The picture is unappetizing.<br />
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2. I find myself getting on the computer several times a week to look up my own recipes on<i> Ophelia</i> (I have a really bad memory). There are several recipes that still live in random places in my kitchen. I need them all to live in one place.<br />
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3. Once I do that, I will print <i>Food Ophelia</i> into a book and give it as a present to myself and maybe my kids.<br />
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And so, <i>Food Ophelia</i> is back.<br />
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For the time being.Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com0tag:blogger.com,1999:blog-4496043095261383886.post-13726089652244974942011-02-14T08:47:00.002-07:002011-02-14T08:47:59.185-07:00Eat Cake<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/AVvXsEi04l0kqYcebVVQMmcv8ukFAZKfmDmAACkzMjJPFZbNV4SFDOTlpqCEC23oT-MR6ecKA6vBYJJZYMvbZDjpBXFQdBu4ErnPIoYH78ZPtabMsne5Xr1pHsUMOjZFizRaH165E1K3QbT8VaA/s1600/choccake.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04l0kqYcebVVQMmcv8ukFAZKfmDmAACkzMjJPFZbNV4SFDOTlpqCEC23oT-MR6ecKA6vBYJJZYMvbZDjpBXFQdBu4ErnPIoYH78ZPtabMsne5Xr1pHsUMOjZFizRaH165E1K3QbT8VaA/s400/choccake.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can skip the ice cream and forget about frosting. This cake stands on its own and needs no assistance from anything!</td></tr>
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<div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">My son Boo is trying to kill me. Okay, well maybe it would be more accurate to say he is trying to kill my diet. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">I was determined to not eat any sugary concoctions for a couple more weeks but I caved!</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">And it is all Boo's fault. If he wasn't such a master baker I might have been able to stick with my goal.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">But the combination of homemade chocolate cake and my son's flashing dimples and his query, "You are going to try some of my cake, aren't you mom?"-well, it was all a little too much for me.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">More like, a lot too much for me.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">In honor of Valentine's Day, I am sharing the love.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Yum. It is so good!</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><b>Dark Chocolate Cake</b></div><div style="font-family: Verdana,sans-serif;">2 cups boiling water</div><div style="font-family: Verdana,sans-serif;">1 cup dark chocolate cocoa powder ( or just use regular cocoa)</div><div style="font-family: Verdana,sans-serif;">2 3/4 cup flour ( we really do use 1/2 white wheat and 1/2 white flour)</div><div style="font-family: Verdana,sans-serif;">2 tsp baking soda</div><div style="font-family: Verdana,sans-serif;">1/2 tsp baking powder</div><div style="font-family: Verdana,sans-serif;">1/2 tsp salt</div><div style="font-family: Verdana,sans-serif;">1 cup butter (softened)</div><div style="font-family: Verdana,sans-serif;">2 1/4 cups sugar</div><div style="font-family: Verdana,sans-serif;">4 eggs</div><div style="font-family: Verdana,sans-serif;">1 1/2 tsp vanilla</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Preheat oven to 350. Grease and flour a 9 x 13 pan. In a medium bowl, pour boiling water over cocoa and whisk until smooth. Let cool. Sift together flour, soda, powder, and salt and set aside. In another bowl, cream together butter and sugar until light and fluffy. Beat in one egg at a time, then stir in vanilla. Add cocoa mixture alternately with flour mixture. Spread in pan. Bake for 30- 45 minutes checking with a toothpick in the center for doneness. You do not want the toothpick to be a gooey mess but you also do not want it to come out totally clean because the cake will be dry. When masterfully done, this cake is a little dense but moist and melts in your mouth. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">Now back to my regularly scheduled abstinence from sugar. </div>Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com1tag:blogger.com,1999:blog-4496043095261383886.post-69840237093519453602011-02-11T08:48:00.000-07:002011-02-14T08:49:33.885-07:00Chocolate Coconut Goodness<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUO16gWQIR-AQ5BI38n6m6aGMk16_WGwQKNfee8JnNg3cwnrLJLiRfowknVCMPpPrkbLTrkNd_YZod_074dGNFbSC1H2xu_3IGbFKFiK0QE36Nw_NvpYIRwY8I-nVsdAqlgd96dAtiV30/s1600/macaroons.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUO16gWQIR-AQ5BI38n6m6aGMk16_WGwQKNfee8JnNg3cwnrLJLiRfowknVCMPpPrkbLTrkNd_YZod_074dGNFbSC1H2xu_3IGbFKFiK0QE36Nw_NvpYIRwY8I-nVsdAqlgd96dAtiV30/s320/macaroons.JPG" width="320" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
Did you read <i><a href="http://thephilosophiesofjen.blogspot.com/2011/02/my-sad-sugar-story.html">My Sad Sugar Story</a> </i>yesterday? Well, just in case you were wondering I still do periodically go off sugar. It is a lesson in self-restraint and actually just makes me feel better all the way around.<br />
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Now is one of those times.<br />
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In my non-sugar state I set a few rules for myself. I can eat desserts but they can only be sweetened with 100% juices, agave nectar, stevia, dates, or pure maple syrup, etc. </div><br />
<span style="font-family: Verdana,sans-serif;">I got this recipe from my awesome sister Heather. You should check out her food blog:<a href="http://realmomhealthnut.blogspot.com/"> Real Mom Health Nut</a></span><br />
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</b><br />
<div style="font-family: Verdana,sans-serif;"><b>Macaroons </b></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">3 cups unsweetened coconut flakes</div><div style="font-family: Verdana,sans-serif;">1 1/2 cup cocoa</div><div style="font-family: Verdana,sans-serif;">1/3 cup coconut oil (solid state)</div><div style="font-family: Verdana,sans-serif;">1/2 tsp sea salt</div><div style="font-family: Verdana,sans-serif;">1 tbl vanilla</div><div style="font-family: Verdana,sans-serif;">about 1 cup maple syrup</div><div style="font-family: Verdana,sans-serif;">stir together all ingredients</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">shape into tablespoon size balls</div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;">place on dehydrator screen at 115 degrees for 10 to 24 hours. </div><div style="font-family: Verdana,sans-serif;"><br />
</div><span style="font-family: Verdana,sans-serif;">They are done when they are crispy on the outside and chewy on the inside</span><br />
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</div><div style="font-family: Verdana,sans-serif;">My dehydrator does not have a way to select temperature. Maybe this has something to do with the fact that it belongs to my mother and is 30 years old. I just turn it on and it starts. I dehydrated these cookies for about 12-14 hours. They were perfect.</div><div style="font-family: Verdana,sans-serif;"><br />
</div><span style="font-family: Verdana,sans-serif;"> I am in love. So is my husband. Gigi likes them too she says. <i>Most</i> of the kids not so much since they are not huge coconut fans. This is a problem because I need lots of people to partake of these so I don't stuff myself. I will have to win them over somehow!</span>Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com1tag:blogger.com,1999:blog-4496043095261383886.post-79283417558944891812011-02-07T09:25:00.001-07:002011-02-07T09:28:17.775-07:00Something New<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrOQkswcRra4KvOjTbGREPg9egIV59s5QgDll0dLTtEyRrbQaJQXHTDZY-szPe_dVUO73E-hr_2zta9AmmMh2SytwRqkpOnmBwe33N0gRU3mw3n0IsKGYiz7s2i1yqTMMHhpehy7MhEs/s1600/leekissingjen.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYrOQkswcRra4KvOjTbGREPg9egIV59s5QgDll0dLTtEyRrbQaJQXHTDZY-szPe_dVUO73E-hr_2zta9AmmMh2SytwRqkpOnmBwe33N0gRU3mw3n0IsKGYiz7s2i1yqTMMHhpehy7MhEs/s320/leekissingjen.JPG" width="320" /></a></div><br />
<br />
<br />
Food Ophelia is a year old now and I think I am ready for something new!<br />
<br />
I have started a blog that I have wanted to do for awhile now but didn't have the guts.<br />
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Basically it is still me but not narrowed to food.<br />
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I will be writing about everything from food to autism, exercise to homeschooling, my faith, and being the crazy mother of 8 kids.<br />
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I would love it if you would join me. You can find me at:<br />
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<a href="http://thephilosophiesofjen.blogspot.com/">the philosophies of jen</a><br />
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If you like my new blog, I would love it if you would become a "follower" , link me on your blog, facebook, etc and generally let people know about it. <br />
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As for Food Ophelia she will hang around for awhile as I make the transition. I will be moving all my recipes and some of my posts over to my new blog in time. I will probably be double posting recipes here and on my philosophies blog in the meantime.Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com0tag:blogger.com,1999:blog-4496043095261383886.post-13196456843084881772011-02-04T08:07:00.001-07:002011-02-04T13:08:39.343-07:00Frozen Yogurt Pie ( and a crust recipe too)<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTbI-qELwht3344rRc-i_AqQcRVTGP_imGX5rVd5qY5piLJfw7eM0rQeFCFm-K1Qmnb4dpoavrw9wfeXRle9p_CfFlb1QoiYUDEUQhk3YI6aYIriZq4PHt-fjXcw569X3BPf43Iaw4Jc/s1600/yogpie.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTbI-qELwht3344rRc-i_AqQcRVTGP_imGX5rVd5qY5piLJfw7eM0rQeFCFm-K1Qmnb4dpoavrw9wfeXRle9p_CfFlb1QoiYUDEUQhk3YI6aYIriZq4PHt-fjXcw569X3BPf43Iaw4Jc/s400/yogpie.JPG" alt="" id="BLOGGER_PHOTO_ID_5564162007109878338" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">This time I was lazy and used a pre-made graham cracker crust I had hiding in the pantry. But the pie itself is so good we weren't swayed from partaking.</span><br /></span></div><br /><br />So this is what we ate while watching <span style="font-style: italic;">The Biggest Loser</span> last week. Ironic, I know. Somehow we always find ourselves eating during our once a week pilgrimage to the tube. Luckily, we have a big family so this delicious concoction was gone in about 10.5 seconds and everyone only got one piece.<br /><br />My sister in law calls this pie "High Octane". It is pretty rich but a frequent request by immediate and extended family alike. It takes about two minutes to put together -no joke. Just be patient while it freezes for a few hours.<br /><br /><br /><br /><span style="font-weight: bold;">Frozen Yogurt Pie</span><br /><br />1 package cream cheese, softened<br />1 cup of plain yogurt (we love Mountain High, Cascade Fresh, and Stoneyfield Farms))<br />1/4 -1/2 cup honey, depending on your own taste buds<br />1/4 cup of dry milk powder*<br /><br /><br />Beat the cream cheese and yogurt together until well blended. Beat in honey and milk. Pour into a graham cracker crust, cover, and freeze for at least 4 hours. Serve after thawing for just a few minutes. Top it with some yummy frozen fruit right out of the bag. We prefer blueberries.<br /><br />If you do not want to use those yucky pre-made crusts you can try the recipe below. I have made this before and it is really down home and yummy. It is way easier to just go to the health food store and get yourself some all natural graham crackers. But if you are super motivated you can actually make your own graham crackers. It is not too hard and my kids all like them. Unfortunately the crackers are gone in about 2 seconds because I have so many kids. So in an effort to not spend ALL my time in the kitchen, graham crackers are something I buy on occasion at the health food store unless I really need some and don't feel like driving two hours to pick some up.<br /><br /><br /><span style="font-weight: bold;">Graham Cracker Crust</span><br /><br />2/3 cup graham cracker crumbs (all -natural or homemade)<br />1/4 cup wheat germ<br />1/4 c dry milk powder*<br />1/2 tsp cinnamon<br />1/3 cup melted butter<br />1 T molasses or honey<br /><br />Mix together first 4 ingredients. Stir in melted butter. Then add molasses and mix well. Press firmly over bottom of greased pie plate. Bake at 300 for 10 minutes. Cool before filling.<br /><br />Now you are wondering how I make graham crackers, right? Well, I will be posting that recipe some time next week so stay tuned.<br /><br /><br />*There is evidence that milk powder has stuff in it that is not too good for you. In recipes where you are reconstituting the milk, just use regular milk or a milk substitute (like almond or coconut milk) to substitute. In the case of the above recipes the milk is not being reconstituted so you need to use some other powder to substitute (such as coconut powder) or you can take a chance and just omit it altogether.Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com0tag:blogger.com,1999:blog-4496043095261383886.post-57747059751009369102011-02-02T13:32:00.001-07:002011-02-03T17:53:30.553-07:00Before Picture<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOAmK_3OsG4IiMRfZD5y_bC_IGdJxxz3TtsCepLEJAaDaIV_besI-RPVZV8uQ6e-_Iqow5F9l03Odh6wecViornIlEq8khAgRnwLfEz5MQW5dr360hgKgZ8o4xtO4pql36v2O_TnGGo0Y/s1600/jenbefore.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 216px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOAmK_3OsG4IiMRfZD5y_bC_IGdJxxz3TtsCepLEJAaDaIV_besI-RPVZV8uQ6e-_Iqow5F9l03Odh6wecViornIlEq8khAgRnwLfEz5MQW5dr360hgKgZ8o4xtO4pql36v2O_TnGGo0Y/s400/jenbefore.jpg" alt="" id="BLOGGER_PHOTO_ID_5564732527739871778" border="0" /></a><br /><br />This is my before picture. Before I gained 10 pounds between Thanksgiving and New Years.<br /><br />Now I have to lose 25 pounds to reach my goal weight.<br /><br />Good job Jen!<br /><br />Were all those Chocolate truffles from Costco worth it?!!<br /><br />Hmmmm....<br /><br />I'm thinking..<br /><br />Okay, no. They were not.<br /><br />Now, what took me 4 weeks to gain will take me months to lose. And then I can start attacking that last 15 pounds that keeps hanging on.<br /><br />If I had any sort of self control I could have eaten 1 or 2 truffles (and caramel popcorn and Russian Tea Cakes and dark chocolate everything......) and not gained the weight....<br /><br />....the weight which is making me uncomfortable and tired. The weight that is making it harder to run. The weight that is making it harder to breathe.Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com1tag:blogger.com,1999:blog-4496043095261383886.post-69444140935494200002011-01-25T23:26:00.001-07:002011-02-04T13:09:34.130-07:00Not Really Fudge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_knxdbgxtD_lVKkxiLUa-B0D9iZgaPXHp0PZYl0P26m1S4rZKkWr_MgL7Ild97Tzxy4tm2VJyrWYChPsUw5GlKyiNcbvH0XSIjGVw9HdYUwruZXREKua-3i9U6njkQHr1K7ze12C0DE/s1600/fakefudge.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 262px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6_knxdbgxtD_lVKkxiLUa-B0D9iZgaPXHp0PZYl0P26m1S4rZKkWr_MgL7Ild97Tzxy4tm2VJyrWYChPsUw5GlKyiNcbvH0XSIjGVw9HdYUwruZXREKua-3i9U6njkQHr1K7ze12C0DE/s400/fakefudge.JPG" alt="" id="BLOGGER_PHOTO_ID_5566175100950537282" border="0" /></a><br />My sister Heather gave me this recipe. In my no sugar state I really appreciated it! But even my kids and husband who still consume sugary sweets on a somewhat regular basis, love these. Don't be expecting fudge because it isn't. It is gooey goodness with lots of wholesome flavor. Your first taste will be surprising. Then you will be intrigued. The next thing you know, you will not be able to go into the kitchen without digging these out of the freezer. And before you know it, they will be all gone!<br /><span style="font-weight: bold;"><br /><br />Not Really Fudge</span><br /><br />1 banana<br />1/2 cups soaked and pitted dates (soak at least 15 minutes)<br />1 heaping Tbl of coconut oil<br />1/4 cup raw sunflower seeds (I like to soak mine for a few hours but it is not necessary)<br />1/4 cup cocoa<br />natural peanut butter (optional)<br /><br />process all ingredients in a food processor except peanut butter<br />smooth out onto wax or parchment paper on a small cookie sheet<br />swirl peanut butter through fudge with a knife (or spread on top once fudge starts to freeze)<br />freeze<br /><br />serve frozen in bite size pieces *<br /><br />*This fudge thaws really quickly. It cuts easily frozen and by the time you get it on your plate or pop it in your mouth it is perfect.Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com0tag:blogger.com,1999:blog-4496043095261383886.post-17908120619481877842011-01-25T09:44:00.006-07:002011-01-25T10:38:23.782-07:00Healthy Family Challenge-Week Five<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5b9Is2DQvKHLiXY58TtfN61zWZx_LzgOUkzAcStFMh0h9iQai2wlM8ZjoDo6dA8mEYzbS8zC2D9do6Ul3v3UupEHzNQbk7yLYyHboIt_3udLpFZglnMbSMjHCcWsMXRr0X9zqeN3oSGs/s1600/tilapia2.JPG"><br /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIH6TIFOt7kQ8KOq0PBYcxwECVgMPPBuDZ9AgYPLupzGDK6tmiiUU-YBae5_onzZK8G_6hLSuB8R8ASGOzsgv9F1DIR4i7aVVrod8awlhNuf01FbdjOCszCWI5PbYGkVeaQiFNkji708I/s1600/tilapia.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIH6TIFOt7kQ8KOq0PBYcxwECVgMPPBuDZ9AgYPLupzGDK6tmiiUU-YBae5_onzZK8G_6hLSuB8R8ASGOzsgv9F1DIR4i7aVVrod8awlhNuf01FbdjOCszCWI5PbYGkVeaQiFNkji708I/s400/tilapia.JPG" alt="" id="BLOGGER_PHOTO_ID_5566173798823824850" border="0" /></a><br />Eat fish at least once this week.<br /><br />Why should you eat fish? Because of those omega 3 fatty acids for one. Eating fish is good for your heart, your immune system, etc, etc....<br /><br />I know that<span style="font-style: italic;"> some</span> people (most of my kids, most of my sisters) do not like fish. But you can do it. If you are a seafood hater, I recommend trying a mild white fish like Tilapia for starters.<br /><br />Here are a couple links to some recipes using Tilapia that I love:<br /><a href="http://foodophelia.blogspot.com/2010/03/parmesan-herb-baked-tilapia.html"><br />Parmesan Herb Baked Tilapia</a><br /><a href="http://foodophelia.blogspot.com/2010/03/tilapia-cakes.html">Tilapia Cakes</a><br /><br />One of the easiest ways I like to prepare Tilapia is thus:<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5b9Is2DQvKHLiXY58TtfN61zWZx_LzgOUkzAcStFMh0h9iQai2wlM8ZjoDo6dA8mEYzbS8zC2D9do6Ul3v3UupEHzNQbk7yLYyHboIt_3udLpFZglnMbSMjHCcWsMXRr0X9zqeN3oSGs/s1600/tilapia2.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5b9Is2DQvKHLiXY58TtfN61zWZx_LzgOUkzAcStFMh0h9iQai2wlM8ZjoDo6dA8mEYzbS8zC2D9do6Ul3v3UupEHzNQbk7yLYyHboIt_3udLpFZglnMbSMjHCcWsMXRr0X9zqeN3oSGs/s400/tilapia2.JPG" alt="" id="BLOGGER_PHOTO_ID_5566174325652926834" border="0" /></a><br /><br /><span style="font-style: italic;">*Thaw a fillet</span> <span style="font-style: italic;"><br /><br />*Throw it in a frying pan with a tiny bit of oil (maybe 1/2 -1 tsp)</span> <span style="font-style: italic;"><br /><br />*Sprinkle both sides with some spices (I have been loving Kirkland's Organic No Salt Seasoning)</span><br /><span style="font-style: italic;"><br />*Cook it, turning it over once, until the fish flakes easily with a fork (anywhere from 4 to 10 minutes). </span><br /><br /><br />Then I like to eat it with a potato and a big pile of veggies. I also love to eat it on toasted homemade wheat bread with some lettuce and tomato. Yum!<br /><br />Now go to!Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com0tag:blogger.com,1999:blog-4496043095261383886.post-55988670908761134702011-01-24T23:42:00.001-07:002011-01-24T23:44:16.742-07:00Just So You Know....I am posting again soon.<br /><br />But not tonight because I am tired and I am going to bed.<br /><br />Maybe I will post tomorrow....<br /><br />maybe not....<br /><br />But it will be soon.<br /><br />That is all.Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com0tag:blogger.com,1999:blog-4496043095261383886.post-32469479067488971392011-01-21T05:46:00.000-07:002011-01-21T13:03:21.408-07:00What a Loser!More than a dozen years ago we stopped watching television at our house<br /><br />It happened one night as my husband and I sat down with our little kiddos to watch a Sunday night Disney movie on ABC, as was our custom at the time.<br /><br />Then on came a questionable commercial. Then another one. And then another.....<br /><br />My husband and I looked at each other and said, "enough"<br /><br />And that was it.<br /><br />We still had the TV and the VCR. And later the DVD player.<br /><br />But we were no longer slaves to the boob tube.<br /><br />And thus it will ever remain.<br /><br />So over the years when everyone would talk about <span style="font-style: italic;">Lost</span> and now <span style="font-style: italic;">House</span> or<span style="font-style: italic;"> The Office</span>--<br /><br />I really had/have no idea what anyone is talking about<br /><br />and I like it that way.<br /><br />But now.....<br /><br />I have a confession to make.<br /><br />I have become addicted to a TV show.<br /><br />It is this really inspiring show called<span style="font-style: italic;"> The Biggest Loser</span><br /><br />Have you heard of it?<br /><br />I joke. Of course you have.<br /><br />Even I had<span style="font-style: italic;"> heard </span>of it.<br /><br />I just didn't really know what it was.<br /><br />Yes, I live in my own happy world.<br /><br />But thanks to Hulu, our family is now regular viewers of<span style="font-style: italic;"> The Biggest Loser</span>.<br /><br />Every Wednesday night.<br /><br />Yes, I know it is on Tuesdays but at our house we watch it on Wednesdays, because we don't watch TV<br /><br />sort of.....<br /><br />There really is a point to this and somewhere it does have something to do with food. The point is that in the future I will probably be referring to <span style="font-style: italic;">The Biggest Loser </span>a lot-because I am kind of fanatical about it. And so this post was the ice breaker. I needed to let my readership in on this and by readership I mean my sisters, because you know probably no one else reads my blog. And anyway, I just didn't want you to get all in my face about the fact that we watch a TV show ----on the internet-fyi--- and jump to the wildly ridiculous conclusion that we had started watching TV and start mocking me etc.<br /><br />The EndJenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com3tag:blogger.com,1999:blog-4496043095261383886.post-58927423417700926562011-01-20T06:24:00.002-07:002011-02-04T13:10:14.483-07:00Josh's Famous Guacamole<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnuUzFGZCGQ0sB_kAaEK2sx-T7CXBBvkBg7bxEu5QpLhoT8JApwzwe1xZS1w953MmOUWHqna2464XMgBMc8euuU0SDh7ci-SFGkJXridHSVawv2f-h0tFOjS0g7FvwLD1MNe7jzdpkrn0/s1600/guac.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 279px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnuUzFGZCGQ0sB_kAaEK2sx-T7CXBBvkBg7bxEu5QpLhoT8JApwzwe1xZS1w953MmOUWHqna2464XMgBMc8euuU0SDh7ci-SFGkJXridHSVawv2f-h0tFOjS0g7FvwLD1MNe7jzdpkrn0/s400/guac.JPG" alt="" id="BLOGGER_PHOTO_ID_5564159701171012002" border="0" /></a><br /> <style type="text/css">p { margin-bottom: 0.08in; }</style> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;"><b>Again, a post and recipe from my awesome sister Jessica. Josh is her husband and he is awesome too. Not only is he<a href="http://joshbarkerart.com/"> a talented artist </a>and an incredible Dad, he is a master in the kitchen.<br /></b></span></span></p><p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;"><b><br /></b></span></span></p><p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;"><b>Josh’s Famous Guacamole</b></span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">Josh has experimented with his guacamole quite a bit and has finally developed a recipe he loves. And I love it. And so does everyone who’s ever tasted it. Many people agree that it is one of the best guacamoles they’ve ever tasted. It has definitely ruined some other guacamoles for me. Josh’s Famous Guacamole is most often eaten at our house with <a href="http://foodophelia.blogspot.com/2010/02/heathers-fajitas-and-seriously-yummy.html">Heather’s fajitas</a>, but was a great accompaniment to the <a href="http://foodophelia.blogspot.com/2011/01/black-bean-and-bacon-quesadillas.html">Bacon and Black Bean Quesadillas</a>.</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><br /></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">3-5 Avocados</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">3-4 Roma Tomatoes, diced</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">½ Large Red Onion, diced</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">½ bunch Cilantro</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">2-3 Tbsp. Lemon Juice</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">Garlic Salt, to taste</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">Chipotle Powder, to taste (Josh prefers chipotle powder, but you can also use 2-4 Serrano Chilies. Make sure to remove the seeds and wear gloves!)</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">Black Pepper, to taste</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><br /></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">Cut the avocados in quarters. Throw out the pit and peel the skin. Combine the avocados, diced tomatoes, red onion, and cilantro. Mix. (Josh’s mixes it by hand so he can squish the avocados. We like chunky guacamole.) Add the lemon juice. Mix again. Mix in garlic salt, black pepper and chipotle powder one at a time. In between adding each seasoning, do a little taste check to make sure the flavor is where you like it. Go easy on the chipotle powder because it packs a powerful punch. </span></span> </p> <p style="margin-bottom: 0in; line-height: 100%;"><br /></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">Use with: fajitas, burritos, tacos, quesadillas, taquitos, chips, 7-layer dip, turkey sandwiches, chicken sandwiches, burgers . . . you get the idea! </span></span> </p> <p style="margin-bottom: 0in; line-height: 100%;"><br /></p> <p style="margin-bottom: 0in; line-height: 100%;"><br /></p>Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com0tag:blogger.com,1999:blog-4496043095261383886.post-21059280256867063852011-01-19T06:23:00.001-07:002011-01-19T11:59:51.422-07:00Black Bean and Bacon Quesadillas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0_XJhfb09L0jMXaPWnZKD4oRXfAQZCuztDgM5VLRAg2g3U5uoOEidlqDQKjnIFp1euuL71Fbmx0IAv0tsAqSIm6V8NhtXnL6axEBhNkzYK4-E8RetDjdvDABcmhzkxolhQd8K2ts2sw8/s1600/IMG_2951.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0_XJhfb09L0jMXaPWnZKD4oRXfAQZCuztDgM5VLRAg2g3U5uoOEidlqDQKjnIFp1euuL71Fbmx0IAv0tsAqSIm6V8NhtXnL6axEBhNkzYK4-E8RetDjdvDABcmhzkxolhQd8K2ts2sw8/s400/IMG_2951.jpg" alt="" id="BLOGGER_PHOTO_ID_5563973290462128562" border="0" /></a><br /> <style type="text/css">p { margin-bottom: 0.08in; }</style> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;"><b>This is a guest post/recipe from my sister Jessica, who is awesome.<br /></b></span></span></p><p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;"><b><br /></b></span></span></p><p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;"><b>Black Bean and Bacon Quesadillas</b></span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">I love recipes, which is odd because I hardly ever cook. But I am constantly on the lookout for new recipes. In my perusing the other day, I found a recipe for a bacon quesadilla and one for a black bean quesadilla and I thought, why not combine the two? So I took a little of this and a little of that from each recipe and added something of my own and VOILA! Bacon and Black Bean Quesadillas. These were seriously delicious. Alek, Josh and I all devoured them. They’re especially tasty with Josh’s Famous Guacamole, the recipe of which Jen will post later. The other thing is – they’re super easy, which I am a big fan of. I love, love, love Mexican food and could eat these every night. </span></span> </p> <p style="margin-bottom: 0in; line-height: 100%;"><br /></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;"><b>Bacon and Black Bean Quesadillas</b></span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">4 strips of cooked bacon (we used maple-flavored, which was awesome; also, when I say 4 strips, I guess that’s not right. I used two long strips, which I cut in half and then cooked.)</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">1 can of black beans, drained</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">1 can of corn, drained</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">1 small can of diced green chilies, drained (or dice your own green chilies – make sure you take out the seeds!)</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">1 green bell pepper</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">4-cheese Mexican cheese blend, grated (or any kind of cheese you like)</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">4 large flour tortillas</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><br /></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">Open your cans of ingredients and drain them all in a strainer to get as much moisture out as you can. Dice the green bell pepper and add it to the strainer. Once drained, transfer the ingredients to a mixing bowl. Crumble the strips of bacon and add to the other ingredients. Mix well. </span></span> </p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">Warm a pan to medium heat and spray a generous coat of cooking spray on it (or spritz olive oil, if you have one of those cool spritzer things – you know what I mean). </span></span> </p> <p style="margin-bottom: 0in; line-height: 100%;"><br /></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">Lay a tortilla flat in the pan.</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><br /></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">Sprinkle a light layer of cheese on the tortilla – just enough to help everything stick together.</span></span></p> <p style="margin-bottom: 0in; line-height: 100%;"><br /></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">Spoon in about a fourth of the mixture onto one half of the tortilla. Sprinkle a little more cheese on the top and, using tongs fold the other side of the tortilla on top of the side with the filling. Cook on one side until the tortilla is browned (a few minutes) then flip over (carefully, the filling will want to escape) and brown on the other side. Once browned on both sides, the filling should be plenty warm. </span></span> </p> <p style="margin-bottom: 0in; line-height: 100%;"><br /></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">Serve with your favorite salsa, sour cream and/or guacamole. </span></span> </p> <p style="margin-bottom: 0in; line-height: 100%;"><br /></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">Makes 4 quesadillas. </span></span> </p> <p style="margin-bottom: 0in; line-height: 100%;"><br /></p> <p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">Notes: </span></span> </p> <ul><li><p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">I didn’t use a lot of cheese in these quesadillas (so perhaps I need to rename them!) and they were still awesomely delicious. If you finely grate your cheese (or purchase finely grated cheese), a little can go a long way. Of course, you can use as much cheese as you want, but just know that it’s not necessary to use a lot. </span></span> </p> </li><li><p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">I have recently begun cooking my bacon in the oven, which is so much better than cooking bacon on the stovetop. You can cook a lot more bacon at one time and you don’t have to stand over the stove and have hot grease fly up and hit you in the face. I cook my bacon at 350 for about 20-25 minutes and it gets pretty crispy, which is how I like it.</span></span></p> </li><li><p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">I didn’t use any seasonings or spices when I cooked these, but would recommend one or both of the following:</span></span></p> <ul><li><p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">Garlic salt (go easy on this, though, because the bacon is already salty) or garlic powder</span></span></p> </li><li><p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">Chipotle powder (But not if you eat the quesadilla with Josh’s Famous Guacamole, because that already has chipotle powder in it and a little of that can go a long way)</span></span></p> </li></ul> </li><li><p style="margin-bottom: 0in; line-height: 100%;"><span><span style="font-size:100%;">You could also add some sautéed red onion to the filling, but we didn’t because Josh’s Famous Guacamole has red onion in it.</span></span></p></li></ul><br />-JessicaJenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com1tag:blogger.com,1999:blog-4496043095261383886.post-48333477753778241262011-01-18T11:35:00.000-07:002011-01-18T16:44:54.903-07:00Purple Smoothies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK67aEBP4xBDc-GgznmJOPPwlEn64_8n5Bw_60LrUAMqZaziwlpdOb7uPi5D5uYV-gsV-MxFJ0gqx96Gaq8SmkAAQQs4Wcjp8IH5EYC1xa9mHdFcG0_HACO_O7hKN7ictN3C9VPuxUHlU/s1600/joshsmoothie.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK67aEBP4xBDc-GgznmJOPPwlEn64_8n5Bw_60LrUAMqZaziwlpdOb7uPi5D5uYV-gsV-MxFJ0gqx96Gaq8SmkAAQQs4Wcjp8IH5EYC1xa9mHdFcG0_HACO_O7hKN7ictN3C9VPuxUHlU/s400/joshsmoothie.JPG" alt="" id="BLOGGER_PHOTO_ID_5537806142412010866" border="0" /></a><br /><div style="text-align: center;">I'm not gonna make a mess. Really!<br /></div>Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com0tag:blogger.com,1999:blog-4496043095261383886.post-40614822825691751842011-01-17T12:53:00.001-07:002011-02-04T13:10:44.126-07:00Healthy Family Challenge- Week 4<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YWkS7uGaL3w_4QkeGcck4LgRVGW8zKj5Bh_w5swsu9lJfoMBvR75B2c0sOrex-zJuNx1HgHKu8xUx_XHUnYO6fxWm_F5JcqRTWWlYuKiobZ91oZYG1mqxxZSBaKOu1ishxfp6nD-AGY/s1600/greensmoothie.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 353px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YWkS7uGaL3w_4QkeGcck4LgRVGW8zKj5Bh_w5swsu9lJfoMBvR75B2c0sOrex-zJuNx1HgHKu8xUx_XHUnYO6fxWm_F5JcqRTWWlYuKiobZ91oZYG1mqxxZSBaKOu1ishxfp6nD-AGY/s400/greensmoothie.JPG" alt="" id="BLOGGER_PHOTO_ID_5562582054960399458" border="0" /></a><br />Ready for your challenge this week?<br /><br />Make a green smoothie.<br /><br />Yes, you probably should eat more than one of these a week, but let's start out small, shall we?<br /><br />Some weeks, I am more consistent than others. My goal this year is to have a green smoothie at least 3 times a week.<br /><br />You will find my sister Heather's post and recipe for green smoothies <a href="http://foodophelia.blogspot.com/2010/11/green-smoothies.html">here.</a><br /><br />But really, there is no wrong way to make a smoothie is there?<br /><br />Well, unless you add sugar to it, in which case that sort of, kind of defeats the purpose doesn't it?<br /><br />If you have picky kids like mine, start out with just a little of the green stuff and maybe don't let them see you do it.<br /><br />I am not one for lying to children. I mean, we don't even keep up pretenses about Santa or the Tooth Fairy around here (don't judge me). But sometimes what they don't know, will help them.<br /><br />One of the best ways to disguise the greenness of the green smoothie is to use blueberries (a super food) and voila, you have a purple smoothie. The only caution with that is make sure your kids are either wearing clothes you do not care about, stand over top of them every second as they drink it, or strip them down.<br /><br />My sister heather is anti-dairy and has no joy in life. Just kidding. She is really happy. But I prefer to skip the water. I like to add some yogurt to my green smoothie and use frozen bananas which add to the smoothiness of it all. If the concoction is too thick I like to add some almond milk as well.<br /><br />Green smoothies really are an awesome way to make sure you are getting plenty of fruits and veggies in your diet.<br /><br />Try it. You will like it, you will see.Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com4tag:blogger.com,1999:blog-4496043095261383886.post-20020636291482844582011-01-14T12:22:00.009-07:002011-02-04T13:11:38.868-07:00Retro Peanut Butter<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZxT608agoAzVR0QkNdMJpYjMiCZ273_KOCis7DmEJTKtQmIMQSmDUslp520Q68hCPnacp0UcnA6RckulrDvkC7sKNYc5KWyB9mKsSTy0qwqZFfQWOkMDeZQkfJfaIkFsQ_2b2V6kgqQ/s1600/gwcarver.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 306px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDZxT608agoAzVR0QkNdMJpYjMiCZ273_KOCis7DmEJTKtQmIMQSmDUslp520Q68hCPnacp0UcnA6RckulrDvkC7sKNYc5KWyB9mKsSTy0qwqZFfQWOkMDeZQkfJfaIkFsQ_2b2V6kgqQ/s400/gwcarver.jpg" alt="" id="BLOGGER_PHOTO_ID_5562132332465553586" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3oX0TnsMe7PAUceq-8_ULsDYAe14mNIQb7-7GHkU63Qj1breeRVev2J6hOVmm3KGrUMFKZwpDl8UI8Cef60rdLfWoneqM0KfCki4BJY9rHoKzJJV5wDrSrHSmzbD-Hwm7bQ2Z6ruuBxI/s1600/dateshake.jpg"><br /></a><br />No, this isn't the recipe for the pie.<br /><br />I think you can do a Google search though.<br /><br />I am talking retro as in Latin for "backward"<br /><br />Lets' go back a little to a couple of former recipes posted on <span style="font-style: italic;">Food Ophelia</span> just a few short months ago.<br /><br />These are two of my all time favorite dessert recipes, I kid you not. And I am worried you missed them.<br /><br />My number one favorite thing about both of these recipes is that I can eat these desserts without feeling like I am doing some sort of irreversible damage to my body.<br /><br />In fact, I would say that these actually do a body good.<br /><br />Although I have no scientific proof to back this up.<br /><br />This is not that kind of a blog.<br /><br />That is just my opinion based on the little knowledge that I have that whole grains, fruit etc are good for you.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3oX0TnsMe7PAUceq-8_ULsDYAe14mNIQb7-7GHkU63Qj1breeRVev2J6hOVmm3KGrUMFKZwpDl8UI8Cef60rdLfWoneqM0KfCki4BJY9rHoKzJJV5wDrSrHSmzbD-Hwm7bQ2Z6ruuBxI/s1600/dateshake.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 300px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3oX0TnsMe7PAUceq-8_ULsDYAe14mNIQb7-7GHkU63Qj1breeRVev2J6hOVmm3KGrUMFKZwpDl8UI8Cef60rdLfWoneqM0KfCki4BJY9rHoKzJJV5wDrSrHSmzbD-Hwm7bQ2Z6ruuBxI/s400/dateshake.jpg" alt="" id="BLOGGER_PHOTO_ID_5562131766385525122" border="0" /></a><br /><br /><div style="text-align: center;"><a href="http://foodophelia.blogspot.com/2010/02/healthy-chocolate-peanut-butter-shakes.html">Healthy Chocolate Peanut Butter Shakes</a> (click on the link) from my sister Heather<br /></div><br />You know what the sweetener is in these glorious shakes? Bananas and dates. That is it.<br /><br />In my no sugar state of being I am loving these peanut butter shakes more than ever. These are heaven and I dare say I would choose to drink one of these babies over some sugarfied concoction any ol' day of the week-even if sugar was an option for me right now.<br /><br /><br />I just love you so much I had to get these back on your radar. Do yourself a favor and make some shakes tonight. Try to share with your family because that is the right thing to do.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWJVktBDVxLXCoFOWBrQlSn2f2kuaToarD-sOlvk3-kuzao0jAaybHzYtPFeC73wNKQUxT6pHdN9IJ2hDkA5vISRThkfLPyAPS1tDpVWH8N97lU7PJ6OM9Gh0qWBeq9UuWC_VEPAjdaNg/s1600/peanutbuttercookie.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWJVktBDVxLXCoFOWBrQlSn2f2kuaToarD-sOlvk3-kuzao0jAaybHzYtPFeC73wNKQUxT6pHdN9IJ2hDkA5vISRThkfLPyAPS1tDpVWH8N97lU7PJ6OM9Gh0qWBeq9UuWC_VEPAjdaNg/s400/peanutbuttercookie.jpg" alt="" id="BLOGGER_PHOTO_ID_5562131899117746578" border="0" /></a><br /><br />Second-oh these<a href="http://foodophelia.blogspot.com/2010/11/peanut-butter-cookies.html"> peanut butter cookies </a>( that was a link too).These definitely have more of a sugar factor but they are so delicious. Make sure you have lots of people to share them with or you could be in trouble.<br /><br />I love these cookies better than any other peanut butter cookie recipe ever. That is saying a lot because I love all peanut butter cookies.<br /><br />Try making these with agave* which is a low glycemic food. I did and they turned out just as delicious as the honey version.<br /><br />I hope you have enjoyed George Washington Carver week* on <span style="font-style: italic;">Food Ophelia</span> for that is what I dubbed this tribute in my mind. Now I am letting you in on it.<br /><br />George Washington Carver did much to popularize peanut production in this country and for that, I am truly grateful.<br /><br /><br />* George Washington Carver Appreciation Day is actually January 5th. So I am a little late. But my motto in life is "Better Late than Never" -as everyone who knows me can attest. So, because I have loved Mr. Carver since childhood I hope to make up for the fact that I missed his big day, by dedicating this whole week to him.<br /><br />** When using agave nectar, use 3/4 cup for every 1 cup of sweetener you are replacing. Reduce any other liquids by 1/3.Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com1tag:blogger.com,1999:blog-4496043095261383886.post-31749624924603490482011-01-13T12:12:00.004-07:002011-01-13T12:24:23.781-07:00The Life and Times of the Peanut- A Sort of, Kind of Book Review<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsZSEcZnq-i73LyJd9C1S7VJUfUFS7CNXE1IeOk8ZuHwZuKt8k0cdJOtgh13_kSwqLR5dPQ0vQSqA0k5RDLeDnluihDM9lcagOcrN0-ndb644A_wT4lOoPosa8WyrACm_6cCxCIFhl2As/s1600/peanutbook.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 290px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsZSEcZnq-i73LyJd9C1S7VJUfUFS7CNXE1IeOk8ZuHwZuKt8k0cdJOtgh13_kSwqLR5dPQ0vQSqA0k5RDLeDnluihDM9lcagOcrN0-ndb644A_wT4lOoPosa8WyrACm_6cCxCIFhl2As/s400/peanutbook.jpg" alt="" id="BLOGGER_PHOTO_ID_5561750614818631778" border="0" /></a><br /><br />Did you ever wonder how it is a peanut grows?<br /><br />Did you ever wonder why the peanut is sometimes referred to as a goober?<br /><br />Did you ever wonder who first invented peanut butter?<br /><br />Did you know that it takes 720 peanuts to make a one pound jar of peanut butter?<br /><br />Did you know that South American Indians were the first peanut farmers?<br /><br />Did you know that my Dad refused to eat peanut butter ever again after eating it everyday for two years on his mission for our church?<br /><br />Well you will read all sorts of interesting things like the above (except that last tidbit, that one was free from my memory bank) in the cool kids book, <a href="http://www.amazon.com/Life-Times-Peanut-Charles-Micucci/dp/0618033149/ref=sr_1_1?ie=UTF8&qid=1294945799&sr=8-1">"The Life and Times of the Peanut" by Charles Micucci.<br /></a><br />It is full of fun illustrations and lots of cool and interesting facts.<br /><br />And since the peanut is the 10th most important food crop in the United States and since you probably feed it to your children, you really should learn a little bit more about it.Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com0tag:blogger.com,1999:blog-4496043095261383886.post-60480042909494071312011-01-12T06:00:00.000-07:002011-01-11T23:47:06.946-07:00Peanut Butter Bars<div style="text-align: center;"><a href="http://foodwillfillya.files.wordpress.com/2010/08/peanutbutterbars.jpg"><img class="aligncenter size-medium wp-image-962" title="peanutbutterbars" src="http://foodwillfillya.files.wordpress.com/2010/08/peanutbutterbars.jpg?w=300" alt="" height="200" width="300" /></a><br /><br /><br /><br /><br /><div style="text-align: left;">These bars are one of my favorite "on the healthier side" desserts. They are moist and a little messy and melt in your mouth.<br /><br />I can think of two reasons you would not like these:<br /><br />1-because you do not like peanut butter in which case, I am sad for you<br /><br />2-If you like peanut butter and do not like this recipe it is probably going to be because you are used to sugar laden desserts. Wean yourself off of that bad magic food and taste and love real food. That is all.<br /><br /><br /><span style="font-weight: bold;">Peanut Butter Bars</span><br /><br />1 C. rolled oats<br />1 C. very hot water<br />1/2 C. butter, softened<br />1/2 C honey or agave<br />1 egg<br />1 C. whole wheat flour<br />1/2 tsp baking soda<br />1/3 C natural peanut butter<br />1 tsp. vanilla<br /><br />Optional: I like to melt dark chocolate chips and spread on top. My kids like it when I actually add chocolate chips into the mix itself before baking. It really is yummy of course, because chocolate is just like that.<br /><br />Soak oats in hot water in a bowl for a few minutes. Meanwhile cream butter, honey, and egg in another bowl. Add the oats, soda, peanut butter, and vanilla and stir until well combined. Spread in a 9 x 13 pan*. Bake at 350 for at least 15 minutes until done. Cool and cut into bars.<br /><br />* I actually usually double this recipe and still put it in the one pan. This makes for thicker bars and you will need to cook them longer of course.<br /><br />Mmmm....this will be one of the wholesome home made desserts I will turn to once I start eating sweets again.<br /></div></div>Jenhttp://www.blogger.com/profile/02882079969077310422noreply@blogger.com0