tag:blogger.com,1999:blog-4611214390276358002024-02-22T11:08:06.735-05:00Real Housewife of KnoxvilleAnonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.comBlogger72125tag:blogger.com,1999:blog-461121439027635800.post-65352332830949526562016-06-14T12:19:00.002-04:002016-06-25T08:26:49.644-04:006 Ways to Spend Less on Healthy Groceries<h4>
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The biggest complaint I receive when talking to someone about healthy eating and budgeting is how "expensive it is to eat healthy." I won't lie- it can absolutely be draining financially to purchase foods viewed as healthy. However, it CAN be done, and still stay on budget. One MUST have a game plan and stick to it with a little thing I like to call, "discipline." It doesn't hurt to have some awesome resources and tips, so here is my personal game plan. Thank me later.<br>
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1. Take a picture of what's inside the refrigerator </h4>
This is way faster than making a list, sometimes. This age always utilizes phones for so many uses, so might as well add one more. Simply snap a shot of the inside of the refrigerator, freezer, and pantry, and you can glance back while shopping to see what you really need. I cannot count how many times I've doubled up on something like milk, almond milk, or eggs because I thought I needed them. <em>No, I needed more yogurt- and bought zero yogurts.</em><br>
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2. Make a list and STICK TO IT</h4>
If you're going to take the time to make a list (or, lets be honest, cannot function without a list), better to not disgrace your precious time by not sticking to it. At the end of the day, no matter where you shop for groceries, that entity is a business. It will throw promotions and sales and yummy things left and right. Use your list to karate slice through all of that to victory. <em>That Coca Cola sale on 2 liters for $1 you just passed?- that's a bag of whole, raw carrots in your buggy.</em> <br>
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Make a list that incorporates items with coupons, sales, and/or rebates! <br>
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I also like to make my list to be in order of where I'll find them, instead of running all over the store out of order or potentially skipping items. <em>Like my yogurt...</em><br>
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3. Use rebate/coupon apps</h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZews8WXHjWlDC6X64GQAn9QM-PhYj2wIzwbubL2PwZeh04yKy7I8aZaI6YLgSCq3NlJdc4C9U8LIj5yPjf90MvHEbJIkL9yNJuTdIogQ2ZbWovmzp6SMZ1dzg3SWryn7AlmsLrzLfT2L/s1600/apps.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVZews8WXHjWlDC6X64GQAn9QM-PhYj2wIzwbubL2PwZeh04yKy7I8aZaI6YLgSCq3NlJdc4C9U8LIj5yPjf90MvHEbJIkL9yNJuTdIogQ2ZbWovmzp6SMZ1dzg3SWryn7AlmsLrzLfT2L/s320/apps.png" width="267"></a></div>
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Coupons</h3>
Coupons.com app can allow you to print wirelessly to a printer, or upload to certain stores on loyalty cards!<br>
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Rebate Apps</h3>
This is the FUN part. You shop, you pay, you go home. Right? <em>Wrong.</em> You shop, you pay, you go home, you get money BACK. That's right. Here's just a few to get you started:<br>
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<strong>Walmart Savings Catcher:</strong> scan every Walmart receipt, app searches for lower prices on items purchased there, and refunds the difference. I get on average $30 every 4-6 months! Free money.<br>
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<strong>Ibotta:</strong> Deals updated weekly and monthly, and serves several stores, such as Walmart, Kroger, and Target! Simply select deals, ex: $2 back on Pampers diapers, $0.75 back on any dozen eggs, scan items, upload receipt, and within 24 hours, get your rebate! The app allows money back for friend referrals, too!<br>
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<strong>Checkout 51:</strong> Same concept as Ibotta, updated every Thursday. Usually has the option to select 20% off produce of your choice.<br>
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<strong>Shopkick:</strong> No purchase necessary for this one! Turn on bluetooth, turn on app in store, get points for being there. Get extra points for scanning select items while at store. Occasional purchase points. Points add up to go towards gift card to use a many different stores! <br>
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4. Keep pantry go-to's stocked</h4>
Keeping items like brown rice, steel cut oats, sweet potatoes, EVOO and canned veggies handy can make for a quick, frugal, and healthy meal. These items take a while to expire, and can be used in many ways to accompany other items. You would be surprised of the meals I can throw together with what looks like a bare kitchen. This saves gas going back and forth to store, money on not using items you already have, and calories from resorting to eating out! <br>
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5. Meal planning</h4>
There are different levels of this skill. For my body building friends, this is a strict process. This can easily be modified, however, for the general public to help stay on a healthy track, minimizing eating out, and keep money in your pocket!<br>
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<li>Cook in bulk: meats, grains, and veggies are great foods to practice this with. Take chicken for example- you could buy the pack of 3-4 breasts for $6-8, and have meal for one night, maybe two depending how many you're feeding. If you spend $2-3 more, however, you can get double the amount, and cook them to have for the next 3-4 days*! (*Cooked meats need to be used in this time frame!) Use simple herbs and garlic to make flavorful and versatile options for dinner, salad toppings, and soup- all from the same pack!</li>
<li>Remember tips for shopping and list making- create meal ideas that utilize similar ingredients as mentioned in the first bullet </li>
<li>Pre-pack meals, especially if planning to take to work. Makes mornings so much easier, and your day stays on track!</li>
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<em>I can help you meal plan! Check out my services <a href="http://rhoknoxville.blogspot.com/p/services-and-packages.html" target="_blank">here:</a></em><br>
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6. Stay on the perimeter of grocery store and out of the center isles</h4>
LIMIT AND REMOVE THE UNNECESSARY. Gatorade, chips, and steak are not essentials. #ATALL #SORRYNOTSORRY<br>
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Remember what I said about them being a business? They WANT you to scan the items around each isle so you can buy what you didn't know even existed! Temptation usually lies within these isles. Think about it. What foods aren't refrigerated or fresh? Bread, chips, boxed baking items, ready-made sodium traps, cookies...you get the point. The outside will have your REAL food: produce, fresh meat/seafood, dairy, eggs. Items such as grains like to hide in these isles, and I recommend treating it as a mission when getting them. <em>She looks both ways before entering, eyes scanning cautiously. She spots the Quaker steel cut oats...but then sees that she can get the store brand for a $1 cheaper. Grabbing the tub of the precious grain, already pushing the cart in go-mode, she barely glances up to see Pop Tarts, chocolate chip flavored. However, she is already at the end of the isle, slips into the oncoming traffic, and the escapes the trap with seconds to spare. Now, onto getting the yogurt she forgot. Until next time...</em><br>
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Like what you read? Let me hear your feedback! Comment below or send a message through to contact link above!</h3>
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-Ashley</h4>
Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com2tag:blogger.com,1999:blog-461121439027635800.post-80438448300024416142016-05-27T15:36:00.001-04:002016-05-28T11:30:55.752-04:00Babies, teething, and musingsLast night had to be the worst Emma and I have had in a while. Crying beyond consolation, fighting to stay asleep, and just acting miserable. Now, most parents would guess teething. As she has 8 (with 9 & 10 on the horizon), and the whining for a day or so as her norm for cutting teeth, the jury is still out on this one.<br />
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I hate to complain, though. We have had it super easy. Emma cosleeps with me (gasp), nursing whenever she needs, which allows me to go right back to sleep and keeps her super happy. Cranky days come and go, but nothing a little cluster feeding, warm bath, and certain go-to's can't usually handle. We ALL have cranky days, though, right?! Anyway, here is my mostly-natural ways I keep my sweet girl, well, sweet;).</div>
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<b>1. Breastfeeding</b> </div>
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This one was probably guessed, already. Since she controls the flow, she can nurse whenever she wants, without over-feeding. It's so much more than food. Mother's milk contains ingredients that curb pain! Never let anyone tell a mom she's nursing too much- that little one knows what's up!</div>
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<b>2. "Chewbead" necklaces </b></div>
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Not only do these give a baby something to do, since they're always "piddling", these necklaces are made for gnawing on. They come in dozens of colors and styles, and the latch is a choke-free clasp. <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">BPA-free silicone makes these a safe and washable life-saver! </span></div>
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<b>3. Baltic Amber</b></div>
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Not a lot of evidence on efficacy on this one, but it's harmless all the same. Natural Baltic Amber contains succinic acid. This is also made in our body in small amounts, and can help take the edge off of pain, though it's frequently confused as a "pain killer." Not quite. The theory is that as we tense from pain, the body heat rises, activating the release from the amber, and thus helping ease it off. It's also really pretty, though, none-the-less. </div>
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<b>4. Lavender Oil</b><br />
***A word of caution before I talk benefits: Essential oils, though naturally occurring, are still natural chemicals that can be toxic in high doses. Always consult with a certified herbalist (as peds may not have a clue) if you need dosing/usage guidance.*** Lavender oil has a wide range of uses, and when used properly, safe to use on infants/children. ALWAYS dilute with a "carrier oil", such as grapeseed, coconut, carrot, or even olive oil, to moderate the absorption. Lavender helps calm to allow sleep to happen. Just a whiff can bring tranquility back to your little one. Emma smiles when I massage the oil on her legs or temples. Its feels and smells so nice.<br />
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<b>What are your tools for a cranky, teething baby? Feel free to comment below!</b><br />
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All the best,<br />
Ashley<br />
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References and sources</div>
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<a href="http://www.chewbeads.com/">http://www.chewbeads.com/</a></div>
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https://bohemian-baby-boutique.myshopify.com</div>
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<a href="http://alphamom.com/parenting/baby/amber-teething-necklaces-helpful-or-hype/" style="font-family: UICTFontTextStyleBody;">http://alphamom.com/parenting/baby/amber-teething-necklaces-helpful-or-hype/</a><br />
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<a href="https://www.sciencebasedmedicine.org/amber-waves-of-woo/">https://www.sciencebasedmedicine.org/amber-waves-of-woo/</a></div>
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Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com0tag:blogger.com,1999:blog-461121439027635800.post-30398620829279547212016-05-09T21:30:00.001-04:002016-05-12T08:09:00.366-04:00Flour-less Mini Muffins<div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYC0y-pMDA8aCSDFb876Bs-1WSrPQK0mICQLHDECa_Zph5fVi6UeCyYV4RbmI_gTv4wG80McrNIRU2nt7lU_6Urw-irC6wL4DouXeSU1edo_m0CW54U6goE-fAYJh6wXaLu0F6uzwGWas/s640/blogger-image--1288360563.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYC0y-pMDA8aCSDFb876Bs-1WSrPQK0mICQLHDECa_Zph5fVi6UeCyYV4RbmI_gTv4wG80McrNIRU2nt7lU_6Urw-irC6wL4DouXeSU1edo_m0CW54U6goE-fAYJh6wXaLu0F6uzwGWas/s640/blogger-image--1288360563.jpg"></a></div><br></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">This recipe is an adaption of one I found in a quest for an easy finger food for Emma that didn't compromise healthy ingredients for ease. </div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;"><br></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-hoZ6kb-m044/VzE5mTHHXCI/AAAAAAAAExg/bTngJay_lEM/s640/blogger-image-1123663252.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-hoZ6kb-m044/VzE5mTHHXCI/AAAAAAAAExg/bTngJay_lEM/s640/blogger-image-1123663252.jpg"></a></div></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;"><br></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">In my household, we practice "baby-led weaning," in which Emma's primary source of nutrition is her momma's milk, but is slowly incorporating more and more variety in textures. We have not purchased the first jar of baby food. (Gasp). If you're interested in learning more, feel free to read on. If not, or its simply not relevant, scroll on down for my adaptation of these yummy mini muffins!</div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;"><br></div><span style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">On Baby-Led Weaning</span><div><font color="#454545" face="UICTFontTextStyleBody"><span style="text-decoration: -webkit-letterpress;"><br></span></font></div><div><font color="#454545" face="UICTFontTextStyleBody"><span style="text-decoration: -webkit-letterpress;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-OFQzI229Ons/VzE5jZDKJXI/AAAAAAAAExQ/798ZsCi1RNo/s640/blogger-image-1602919383.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-OFQzI229Ons/VzE5jZDKJXI/AAAAAAAAExQ/798ZsCi1RNo/s640/blogger-image-1602919383.jpg"></a></div><i>Emma on her 6th month birthday</i><br></span></font><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;"><br></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">Before I ever had Emma, I was interested in "Baby-Led Weaning." The term doesn't mean the American definition to wean off of something, but is actually referring to the process a baby "weans onto food." This is something that can be practiced regardless if mom is nursing the baby or bottle feeding. <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPldMNMaqlH1R4lJ2df8VKYtZZUu2veeACl6Bhv3fbcE2CoprZ53Q4D7mp57rSWEy22PuHYVYqL3FCX9Adr9XJX6JHUtgM0bNqqChqLIXnOtRuzJ7QzEv_fOWV4Qqoe82r_v3XzLGgA6G/s640/blogger-image--1615919860.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPldMNMaqlH1R4lJ2df8VKYtZZUu2veeACl6Bhv3fbcE2CoprZ53Q4D7mp57rSWEy22PuHYVYqL3FCX9Adr9XJX6JHUtgM0bNqqChqLIXnOtRuzJ7QzEv_fOWV4Qqoe82r_v3XzLGgA6G/s640/blogger-image--1615919860.jpg"></a></div><br></div><div>The thought process behind this method is to allow the baby to learn to chew soft, REAL food, not purée baby food, so as to master this and then later learn swallowing. </div><div>Contemporary practices are usually to give puréed baby food and later incorporate thicker textures and more solids. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-A4bYvFYDE9k/VzE5kQXYuvI/AAAAAAAAExU/_oSiJ57GrHQ/s640/blogger-image--1223517240.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-A4bYvFYDE9k/VzE5kQXYuvI/AAAAAAAAExU/_oSiJ57GrHQ/s640/blogger-image--1223517240.jpg"></a></div><br></div><div>Research suggests that there may be a higher risk of choking/aspiration on the purée method (commercial baby food), than if the infant learned the "weaning" method using soft table food, in addition to possibly missing out on certain timeframes that the baby goes through that allow acceptance of textures and developmental milestones. Missing these do not make it impossible to learn at a later time, but can be much more difficult. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-r2zFBbpE0Js/VzE5lIJdcCI/AAAAAAAAExY/v-K019QSwf0/s640/blogger-image--731535437.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-r2zFBbpE0Js/VzE5lIJdcCI/AAAAAAAAExY/v-K019QSwf0/s640/blogger-image--731535437.jpg"></a></div></div><div><br></div><div>With this said, the benefits from "baby-led weaning" can include: less risk of aspiration (not to be confused with gag reflex), lower chance of "pickier eating", and earlier fine-tuning of motor skills, i.e. the pincer grasp, as it encourages the baby to "self feed." </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-a0tU-UBMbLw/VzE5iloAngI/AAAAAAAAExM/yNZB-zv7zt4/s640/blogger-image-2111785390.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-a0tU-UBMbLw/VzE5iloAngI/AAAAAAAAExM/yNZB-zv7zt4/s640/blogger-image-2111785390.jpg"></a></div><br></div><div>Since breastmilk or formula is the primary source of nutrition through age one, it makes sense that food for baby is a preliminary, gradual process, dependent on development and maturation of the individual, and not an automatic "give 2-3 jars of x each day." </div><div><br></div><div>I must say, this has worked so well for my girl. She has just excelled at learning how to pick things up properly, feed herself, and will eat ANYTHING I introduce to her. It goes without saying that I'm glad we did it this way.</div><div><br></div><div><br></div><div>Links:</div><div>http://www.babyledweaning.com</div><div>http://wholesomebabyfood.momtastic.com/babyledweaning.htm</div><div>http://www.mamanatural.com/baby-led-weaning/</div><div>http://www.breastfeedingmamatalk.com/baby-led-weaning/#.VzEzvcj3anM</div></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;"><br></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;"><i> Original recipe: </i><a href="http://www.superhealthykids.com/flourless-sweet-potato-blender-muffins/" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">http://www.superhealthykids.com/flourless-sweet-potato-blender-muffins/</a></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;"><br></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;"><b>Flour-less Mini Muffins</b></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">Prep: 15 min</div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">Bake: 15 min</div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">Total: 30 min</div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">Servings: 12 mini muffins </div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;"><br></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">Ingredients</div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">1 med sweet potato</div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">2 ripe bananas</div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">2 eggs</div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">2 T coconut oil, divided</div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">1/4 t salt</div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">2 1/2 T 100% maple syrup</div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">1 t cinnamon </div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">2 t baking powder</div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;"><br></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">Directions</div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">Peel, slice and boil sweet potato until fork-tender. Drain. Preheat oven to 350* F. Add all ingredients, except for baking powder for now, into blender/food processor. Blend until smooth. Add baking powder, blending again. Using small amount of canola or coconut oil, grease muffin tin. Pour batter into tin 3/4 full. Bake 12-15 min. </div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;"><br></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-e89_K8BFE3c/VzE5l_zDXVI/AAAAAAAAExc/zkYXLnHZeKE/s640/blogger-image-1590671940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-e89_K8BFE3c/VzE5l_zDXVI/AAAAAAAAExc/zkYXLnHZeKE/s640/blogger-image-1590671940.jpg"></a></div><br></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;"><br></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">Enjoy!</div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;"><br></div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;">-Ashley </div><div style="color: rgb(69, 69, 69); font-family: UICTFontTextStyleBody; text-decoration: -webkit-letterpress;"><br></div></div>Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com0tag:blogger.com,1999:blog-461121439027635800.post-59735994653069503372016-03-26T10:26:00.001-04:002016-03-26T11:26:45.682-04:00Mason Jar Coconut Chia Pudding<div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-vGX8HogTzXs/VvakRplA4FI/AAAAAAAAEvw/6RGn_rhdg4w/s640/blogger-image-1668315708.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-vGX8HogTzXs/VvakRplA4FI/AAAAAAAAEvw/6RGn_rhdg4w/s640/blogger-image-1668315708.jpg"></a></div><br></div>Just in time for Easter morning! <div><br></div><div>I always look forward to the family gathering and feasting in His name, with all of the traditional fixin's: ham, rolls, deviled eggs, coconut cream pie, and for my husband's family, lamb. </div><div><br></div><div>It's a big meal that usually ends up being "lupper" (lunch and supper combined.)</div><div><br></div><div>HOWEVER, it's important to not wait until the family gathers to eat, skipping breakfast! Our body needs to "break - fast" to raise the blood sugar to a steady level, which will keep us from being grouchy, energize us for the day ahead, and help our metabolism not hold onto calories, thinking it's in starvation mode. When we wait several hours to eat, the body doesn't know our motives, and holding onto calories once fed makes it difficult to maintain a healthy weight! In essence: Eat more (frequently) to weigh less!! </div><div><br></div><div>Here is a healthy, yummy, and incredibly easy recipe you can make tonight to be ready to eat first thing tomorrow morning!</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh544N3uUODgcNZkbkpP2I-Ur_I9VYUick6JbA8Zo2ewSJrH0ChLIdWojcTp8L9cjMddPzAI8IsaMnoQesi71lk255Kg8QvtHxKQSJS-q9mnU2GGy50gp8Q56vAOA98uoONHGCd7EUg78I8/s640/blogger-image-412334619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh544N3uUODgcNZkbkpP2I-Ur_I9VYUick6JbA8Zo2ewSJrH0ChLIdWojcTp8L9cjMddPzAI8IsaMnoQesi71lk255Kg8QvtHxKQSJS-q9mnU2GGy50gp8Q56vAOA98uoONHGCd7EUg78I8/s640/blogger-image-412334619.jpg"></a></div><br></div><div>Prep time: 5 min</div><div>Chill time: 60+ min</div><div>Serving size: 1/3 C</div><div>Yield: 4 servings</div><div><br></div><div>Ingredients</div><div><br></div><div>3 T Chia seeds</div><div>1/2 C Almond milk</div><div>1/2 can Coconut milk (4 oz)</div><div>2 t Vanilla extract</div><div>1 T Maple syrup</div><div>Berries for garnish</div><div><br></div><div>Directions </div><div><br></div><div>In a jar with a lid (a large Mason jar works perfectly), add in Chia seeds, along with the rest of the ingredients, minus the garnish. Shake well, and store in the refrigerator until chilled. Garnish with fresh berries!</div><div><br></div><div>Happy Easter!!!</div><div>- Ashley </div><div><br></div><div><b>John 3:16</b></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><span class="versenum" style="box-sizing: border-box; line-height: 22px; position: relative; vertical-align: top; top: 0px; font-weight: bold;">16 </span>For God so loved<span class="crossreference" data-link="(<a href="#cen-NIV-26137A" title="See cross-reference A">A</a>)" data-cr="#cen-NIV-26137A" style="box-sizing: border-box; line-height: 22px; position: relative; vertical-align: top; top: 0px;"></span> the world that He gave His one and only Son,<span class="crossreference" data-link="(<a href="#cen-NIV-26137C" title="See cross-reference C">C</a>)" data-cr="#cen-NIV-26137C" style="box-sizing: border-box; line-height: 22px; position: relative; vertical-align: top; top: 0px;"></span> that whoever believes <span class="crossreference" data-link="(<a href="#cen-NIV-26137D" title="See cross-reference D">D</a>)" data-cr="#cen-NIV-26137D" style="box-sizing: border-box; line-height: 22px; position: relative; vertical-align: top; top: 0px;"></span>in Him shall not perish but have eternal life.</span></div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSftlaAaz44mzzEU8QWEmzSr93jGuqyKOow8EF8xt6pzpyJPPEBU26QiBP6lIpshoznPoECPEHVZWexSFSEsrXIGUtitvBAqPqipuBUf1OEKA2dpjKD1hNvbR2ZitNZkiowVkeI0x1VHt_/s640/blogger-image--1095472638.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSftlaAaz44mzzEU8QWEmzSr93jGuqyKOow8EF8xt6pzpyJPPEBU26QiBP6lIpshoznPoECPEHVZWexSFSEsrXIGUtitvBAqPqipuBUf1OEKA2dpjKD1hNvbR2ZitNZkiowVkeI0x1VHt_/s640/blogger-image--1095472638.jpg"></a></div><br></div><div><br></div>Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com1tag:blogger.com,1999:blog-461121439027635800.post-15462080166578286632016-02-27T13:18:00.001-05:002016-03-08T10:43:15.877-05:00Gluten-Free Buckwheat Pancakes<div class="separator" style="clear: both; text-align: center;">
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Hot pancakes on a cold morning doesn't get much better...until you make them buckwheat pancakes. These are rich in nutrients and fiber, and wonderful flavor. I found some gluten-free buckwheat flour at Whole Foods Market to try out. </div>
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Baking with gluten-free products can be tricky, as the chemical reaction that allow the product to rise happens with acidic protein. Remove it, and don't replace it with something, you'll have a very dense, very flat turnout. <br />
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I used a combination of double-action baking powder, baking soda, and secret weapon: molasses. Molasses is actually acidic enough to work with the other ingredients to create bubbling, rising action. No one wants a flat pancake.<br />
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<tr><td class="tr-caption" style="text-align: center;">Just look at those beautiful, fluffy bubbles!<br />
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For the syrup, I also came across a great maple/praline batch that is made right here in the south in Thomasville, GA. Blackberry Patch had other great flavors to choose from, but this caught my eye, and I had to try it.<br />
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I don't use a ton of syrup like I used to as a kid, so I wanted to add more to it to give flavor without the guilt. In a small sauce pan, I melted 1/2 C sugar with blueberries and blackberries that needed to be used up. Both are great fruits loaded in fiber to help balance the more simpler carbohydrates. <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">They cooked at a steady heat while I made the pancakes, reducing down to a thick syrup.</span><br />
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Hope you try these and enjoy them as much as we did!<br />
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- Ashley<br />
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<b>Ingredients </b><br />
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1 C Gluten free buckwheat flour</div>
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1 T ground flax seed *optional, but adds more fiber</div>
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1/2 t salt</div>
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1 1/2 t baking powder</div>
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1/4 C sugar</div>
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1 egg</div>
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1 T molasses</div>
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1 C low fat milk (or almond milk)<br />
Maple syrup or other topping<br />
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Allow stove with skillet to be heating on med/high heat. Mix dry ingredients, then molasses, milk/milk alternative, and eggs. Batter should be runny, but thick in consistency. Note: Milk is good to add a little at a time, mixing while doing so, in order to catch the perfect consistency. Use an oil spray or a small amount of butter/oil on skillet. Using a 1/4 C measuring cup, scoop batter and pour on heated skillet. Once bubbles appear all over, flip. Allow to cook on other side for 1-2 minutes, cooked through. Top with maple syrup, berries, or your favorite topping.<br />
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Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com0tag:blogger.com,1999:blog-461121439027635800.post-24291778649664391202016-02-18T16:19:00.000-05:002016-02-18T16:32:47.094-05:00Honey Garlic Swiss Chard<div>
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Swiss Chard is a wonderful leafy green, with a bright red stalk veining throughout. High in iron, Vitamin C, fiber, LOADED in antioxidants, and phytonutrients unique to vegetables with the red/purple pigmentation, this is a hearty and healthy green to give a go. Raw Swiss Chard is bitter in nature, and can almost have a saltiness about it. The leaves are very sturdy, and so do well cooked.<br />
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My adaptation was inspired from Food Network's Amy Thielen. She incorporated the dish to go along with a childhood favorite of mine: fried chicken and mashed potatoes. Instead of green beans or peas like I was accustomed to having with these foods, she whips out the beauty of a veggie- and all I could do was watch and salivate. Once I got my wits about me, I attempted the dish. Success! I love trying new ways of cooking, especially vegetables. People seem to have a hard time liking a variety, if any, of veggies, and it can make such a difference simply trying a different way to prepare it and play around with flavors.<br />
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The original recipe of hers calls for pine nuts, along with roasting garlic in the oven with honey for 45 minutes. I made this dish exactly as directed the first time, which tasted wonderful, but was also time-consuming, and pine nuts aren't exactly cheap. This time around, I gave it my own twist on the account my husband and I were already starving and did not have pine nuts, either.<br />
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Guess what? I cut out over an hour of prep/cook time, and it was still AMAZING. Instead of butter, I simply used a little more olive oil to save a few calories, and used pistachios in place of the pine nuts. I didn't chop up the nuts or the garlic, because I found the fun part of this dish is biting into the meatiness of the garlic and loved the crunch. The flavors are simply out of this world. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsTJe5c1LHXQFKZaoKrrra5mmH91JdfZQ-E0jY_h_F97zTLPjJKjd-RTdUgYRlohOzHG-cWMkoIrjWvbGyMbm4NuDEda4cOs9e4qgxzCV_FwjbieEGdgo9DlP_yEe9AN92lJJun9Mgekc/s1600/blogger-image-1382274135.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXsTJe5c1LHXQFKZaoKrrra5mmH91JdfZQ-E0jY_h_F97zTLPjJKjd-RTdUgYRlohOzHG-cWMkoIrjWvbGyMbm4NuDEda4cOs9e4qgxzCV_FwjbieEGdgo9DlP_yEe9AN92lJJun9Mgekc/s320/blogger-image-1382274135.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">2 bundles cooked down to this!</td></tr>
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<b>Ingredients</b></div>
<div>
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2 Bundles fresh Swiss Chard<br />
2 T honey<br />
3 T Olive Oil <br />
2 Bulbs Garlic<br />
2 T pistachios *or pine nuts <br />
Salt/Pepper to taste<br />
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<b>Directions</b><br />
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Cut "lids" out of the garlic bulbs, leaving skin on. In a microwave-safe bowl: Pour 2 T honey and 1 T olive oil down inside the bulbs, and cover with plastic wrap. Prick wrap a couple of times to allow some steam to escape. Microwave for 90 secs. Garlic should be soft and steaming. *Caution: hot. Obviously. Remove from husks. They should "pop" right out of the bulb. Save the melted honey for the skillet. <br />
<b> </b><br />
Heat large skillet on med/6 heat. Wash and dry greens, and remove from stems/veins. <i>*Optional: set aside some of the red stems/veins to chop and saute. Makes beautiful, red garnish. </i>Add remaining oil to skillet, garlic cloves, pistachios and honey to skillet. If you saved any of the red stem, add that now. Add in a few leaves at a time. Use tongs to toss leaves in honey/oil mixture, adding more of the bunch as they wilt down. Leaves should be wilted and tender. Sprinkle salt and pepper.<br />
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Serve hot.<br />
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<i>You can see the original recipe <a href="http://www.foodnetwork.com/recipes/amy-thielen/swiss-chard-with-honey-roasted-garlic.html" target="_blank"><b>here.</b></a></i><br />
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ENJOY!! :))<br />
<br />
-Ashley</div>
Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com0tag:blogger.com,1999:blog-461121439027635800.post-23435819930470310242016-01-26T21:40:00.000-05:002016-01-26T21:43:41.316-05:00Favorite Things: Winter EditionIts that time of year when we want to enjoy the winter weather and cozy up, but it can definitely take a toll on our skin, our health, and our mood! I wanted to put together a list of things that help make winter a little more enjoyable (and tolerable), that includes everything from skincare to fashion! A survival guide, if you will. I'll even include places to find my favorite things, where it applies, of course.<br>
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<h3>
<b>Skin Care</b></h3>
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The first thing I think of during winter is how to keep my poor hands and lips from cracking and bleeding. It has been HORRIBLE at times keeping them in check, but luckily I have found the best stuff. Here are my tips and tricks for healthy, hydrated skin:<br>
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1. Drink water, and plenty of it. Take your body weight, divide by half and that's the number of ounces to shoot for each day! <i>Ex. 140 lb / 2 = 70.......70 oz (which is roughly about 9 cups a day; 8 oz = 1 cup)</i><br>
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2. Eat balanced, all food groups. Your skin needs lots of nutrients to be healthy.<br>
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3.Coconut Oil<br>
THIS. There are so many things you can do with
coconut oil. Its antibacterial/fungal properties make it great for the
skin to help keep things in balance, while the skin seems to drink up
the oil, leaving it oh-so-soft. Here's how I use it in winter:<br>
<ul>
<li>Combine
with 2 T of brown sugar and use as a natural, all-over scrub while
showering or to exfoliate lips before hydrating with lotion or lip balm</li>
<li>Add a few drops of lavender oil to 1/4 C of oil to make a great-smelling moisturizer </li>
<li>Use on scalp and hair, wrap in plastic wrap, then wrap towel around head to use as a moisturizer for both before washing</li>
<li>Have a baby? Its gentle enough to use, and clears up cradle cap (since its anti-fungal)! </li>
</ul>
Where to get it: Most groceries carry it, now. Good quality oil: Trader Joes, Whole Foods, Earth Fare<br>
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4. Aveeno (anything), but particularly these two products. Nothing seems to quench my skin more during winter: <br>
<ul>
<li>Aveeno Active Naturals Creamy Moisturizing Oil lotion. Its soft scent is so nice, and was wonderful at keep stretch marks away when I was pregnant. Works its magic overnight! Love it. Love it. Love it.</li>
<li>Aveeno Positively Ageless Night Cream has mushroom extract and a soft finish to add moisture to the skin, sensitive enough for the face, while you sleep. Doesn't clog my pores or leave it oily-looking. </li>
</ul>
You can find it at most stores/drug stores, but Target and CVS usually have great deals you can double up with manufacture coupons! Yay savings! :) <div><br>
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5. Lips: Burt's Bees. That's all you really need. </div>
My lips are notorious for chapping. I bite them all of the time. *nervous, and bad habit!! After you exfoliate with sugar/coconut oil scrub, use Burt's Bees lip balms and tinted moisturizers- it work miracles. All-natural, yummy flavors, and feels great.<br>
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<h3>
<b>Clothing</b></h3>
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6. Wool socks are a MUST during this time, especially when you have hardwood and tile floors! They wick away moisture, which helps keep your feet dry and warm. Definitely recommended for hiking in to keep away blisters. I found my pair at Target on sale.<br>
<div>
There is something so comforting about a warm pair of socks, a hot cup of coffee (Yes, I drink black coffee), and a good book on a cold day. Add fleece-lined leggings for additional wonderfulness. <br>
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<h3>
<b>Food & Drink</b></h3>
7. Vitamin A and Vitamin C - rich foods help keep the skin looking and feeling healthy, but help boost the immune system, too! Here are some of my recipes that are tasty and healthy:<br>
<div>
<br></div>
<div>
• <b>Sweet Potato Quiche</b></div>
<div>
http://rhoknoxville.blogspot.com/2015/12/sweet-potato-quiche.html?m=1</div>
<div>
• <b>Roasted Butternut Squash Soup </b></div>
<div>
http://rhoknoxville.blogspot.com/2016/01/roasted-butternut-squash-soup.html?m=1</div>
<div>
• <b>Homemade Chicken Noodle Soup </b></div>
<div>
http://rhoknoxville.blogspot.com/2014/11/homestyle-chicken-noodle-soup.html?m=1<b><br></b>
</div>
</div>
<div>
<b>8. Books</b></div>
<div>
<b><br></b></div>
<div>
In a world where social media has sucked everyone's brains out, it can be reclaimed by opening one of these. Whether you prefer a fiction or nonfiction, it does the mind good to step away from the electronic device (unless, of course, you read from your Kindle.) Still, I think it does your eyes well to get a break. </div>
<div>
<br></div>
<div>
One of my resolutions this year was to read more. My goal is to read at least one book per month. It's a small goal, but I do have a needy baby :-) </div>
<div>
<br></div>
<div>
Here is the list of recommended books for 2016, posted by the Huffington Post, if you need a place to start!</div>
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I hope you enjoyed my list! Let's get through this winter together!</div>
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Enjoy!</div>
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<br></div>
<div>
-Ashley</div>
</div>Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com0tag:blogger.com,1999:blog-461121439027635800.post-42855705292615726722016-01-14T10:13:00.000-05:002016-01-14T10:13:00.372-05:00Greek-Style Roasted Chicken<div class="separator" style="clear: both;">
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This fresh and savory dish will make your mouth water as you smell it cooking in the oven. The blend of Greek oregano, extra virgin olive oil, and fresh garlic enhanced with a splash of lemon juice and sea salt...need I say more?! The flavors used are quite common in Greek cuisine, and is great year-round.<br />
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I wanted to be very thorough in illustrating <i>how</i> I prep my hen to be roasted, as the technique has been passed down from my lovely mother, and can be used on other birds as well. *Cough* *ThanksgivingTurkey* *Cough* Its easy to get a dry bird from how long it has to cook, as you want poultry to be cooked well and thoroughly, but our way will almost guarantee a tender, fully-cooked bird, LOADED in flavor.<br />
<br />
The 2 key steps:<br />
<br />
Step 1- the marinade<br />
<br />
Step 2- get under it's skin...<br />
<br />
Begin>>>>>><br />
The night before...<br />
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Cut the membrane under the skin, without tearing the skin, between the two breasts...<br />
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Mix up your marinade of oil and spices...<br />
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Don't forget to tuck those wings...<br />
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Use a couple of toothpicks to close the skin back. This is key for holding moisture!<br />
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Close those legs with some cooking twine.<br />
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Squeeze some lemon juice (for this recipe in particular). Cover, and let sit overnight in refrigerator. </div>
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The next day, roasted to perfection!</div>
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Check out that crispy, golden skin!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQYHipJ6dgxmYNalBb6lpLwnLpxrW21Rm0ZfqkjDYN1pRP_6-aA2-dGQvHq9Hm9sS2hZVpJdkOFL2rii998dWCqBUQACagQV-mzzRHZqFhRil0mOZedOOAyRey97_STn6bEGtmMj3xRTM/s640/blogger-image-1831718357.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaQYHipJ6dgxmYNalBb6lpLwnLpxrW21Rm0ZfqkjDYN1pRP_6-aA2-dGQvHq9Hm9sS2hZVpJdkOFL2rii998dWCqBUQACagQV-mzzRHZqFhRil0mOZedOOAyRey97_STn6bEGtmMj3xRTM/s640/blogger-image-1831718357.jpg" /></a></div>
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<b>Prep time: 5 min + overnight marinating</b><br />
<b>Cook time: 1 hour, 45 min (for 4 lb chicken), until 165*F</b><br />
<b>Servings: 4</b><br />
<b> </b><br />
<b>Ingredients</b><br />
<br />
1 Chicken, whole, approx 4-4.5 lb<br />
Juice of 1 lemon (1/8-1/4 C) <br />
1 Red Onion, cut into wedges <i>For the marinade:</i><br />
1/4 C Extra Virgin Olive Oil<br />
2 Garlic Cloves, peeled and chopped<br />
1 T sea salt<br />
2 t Greek Oregano, dried<br />
Black pepper to taste<br />
<br />
<br />
<b>Directions</b><br />
<br />
<i>(The evening before)-</i>Wash and pat dry the chicken. Cut membrane under skin, dividing the breasts. Using hand, gently<b> </b>separate skin from muscle, forming a pocket. Mix ingredients for marinade in small.bowl, and pour 3/4 of mixture into the formed pocket. Massage in with hand. Apply the remainder of the marinade to outside of skin, using hands to spread the entirety of the bird. Pin the skin down with toothpicks to close, and tie the legs. Squeeze lemon juice over, cover with aluminum foil, and allow to marinade overnight in refrigerator.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamQ3WchJF9PdOuTaWcHhSXQS_gCvqbp19uy5bbVGElJyV8zv_G2sGJjXIdRg-_84L-dslUG7opUO6_wJLKnfURYtnGGDxmlM1LDCrh757efBFogDHxPgVfeY2X_-gf8R_qYNAiMl0yUhW/s1600/blogger-image-1416685547.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjamQ3WchJF9PdOuTaWcHhSXQS_gCvqbp19uy5bbVGElJyV8zv_G2sGJjXIdRg-_84L-dslUG7opUO6_wJLKnfURYtnGGDxmlM1LDCrh757efBFogDHxPgVfeY2X_-gf8R_qYNAiMl0yUhW/s320/blogger-image-1416685547.jpg" width="320" /></a>Preheat oven to 425* F.<br />
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In roasting pan, place chicken and onion wedges. Cover with aluminum foil, and roast chicken for 60 minutes. Uncover, and continue roasting for remaining 45 minutes, or until 165*F.<br />
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Serve with a fresh salad or roasted veggies...or both!<br />
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Enjoy! OPA!<br />
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-Ashley<br />
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<br />Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com0tag:blogger.com,1999:blog-461121439027635800.post-84093475695445635592016-01-03T19:48:00.001-05:002016-01-10T10:20:34.827-05:00Roasted Butternut Squash Soup<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOWkCMyhG6Jpj1EtekhJE9nKDfZH4sMrCHNnaRuVTCdSYFaHzkHHMIMjhRI9iDgb3qxw_M3fOqTviuqRIuiFAGuomCp5fpAZHp3_MvFkzMtLNgMuwMkBsrgYKw7Zn5oRsJLN3ZMg9onSU7/s640/blogger-image-992315899.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOWkCMyhG6Jpj1EtekhJE9nKDfZH4sMrCHNnaRuVTCdSYFaHzkHHMIMjhRI9iDgb3qxw_M3fOqTviuqRIuiFAGuomCp5fpAZHp3_MvFkzMtLNgMuwMkBsrgYKw7Zn5oRsJLN3ZMg9onSU7/s640/blogger-image-992315899.jpg"></a></div><br></div><div>Butternut squash soup has always been one of my favorites. I think of crisp, chilly days, warm sweaters and socks, and my favorite cafe. The flavor and texture is so hearty, you feel like you've had a full-course meal. </div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAX-YtQhDWuX7EuJZN85OpLKliAO0F0TjW5L203mFijXHbPnOW_c3-YQ4NZuZ6zvnQ-4G6I_FUqLgMy7a7Lg0MtMgCeOah2Iu6zrfqXS4FknsV1-gWV4qgiDmMs273g4hPu5zE9DfZEXUY/s640/blogger-image--608704996.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAX-YtQhDWuX7EuJZN85OpLKliAO0F0TjW5L203mFijXHbPnOW_c3-YQ4NZuZ6zvnQ-4G6I_FUqLgMy7a7Lg0MtMgCeOah2Iu6zrfqXS4FknsV1-gWV4qgiDmMs273g4hPu5zE9DfZEXUY/s640/blogger-image--608704996.jpg"></a></div></div><br></div><div>Beyond the flavor and coziness of the soup, it happens to be loaded in Vitamin A, is easy to make, and quite versatile in its ingredients. Hints of nutmeg and cumin are standard, but I've seen other ingredients varied from recipe to recipe. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-roauonDxgirS3I79zgeNiZJpirH9lTP2edRtjnxHtmIgBYzzAqAul0ri5L3E7rAJHqHX0TxOf1cngZsbmFm8dePLdyUh9me3iAC_ijn9ZDvcu99npkkkgz9UPPvzQZxUoPQ4eoFplPH/s640/blogger-image--2113421589.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih-roauonDxgirS3I79zgeNiZJpirH9lTP2edRtjnxHtmIgBYzzAqAul0ri5L3E7rAJHqHX0TxOf1cngZsbmFm8dePLdyUh9me3iAC_ijn9ZDvcu99npkkkgz9UPPvzQZxUoPQ4eoFplPH/s640/blogger-image--2113421589.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuiJ8xJl98a9TkowWvRvfGCdyZ-CBNtzUDA-Tae8tyL0iGiJDstn2UdRGzc1Vd-Lf0YD8bCOLPnLo9PMQ1y8C24GwNSeU1pyLG_2qFBbcibyb9mb5ECoLnBRa25ND6LZEBWP0TGl6Qz19h/s640/blogger-image-320332706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuiJ8xJl98a9TkowWvRvfGCdyZ-CBNtzUDA-Tae8tyL0iGiJDstn2UdRGzc1Vd-Lf0YD8bCOLPnLo9PMQ1y8C24GwNSeU1pyLG_2qFBbcibyb9mb5ECoLnBRa25ND6LZEBWP0TGl6Qz19h/s640/blogger-image-320332706.jpg"></a></div><br></div><div>Heavy cream versus coconut milk, roasted vegetables beyond the squash, and even the methods are some of the few variances. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-JyUBW17Ocko/VpJ2viGd7WI/AAAAAAAAElQ/NK5e9i3kqmo/s640/blogger-image-180379508.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-JyUBW17Ocko/VpJ2viGd7WI/AAAAAAAAElQ/NK5e9i3kqmo/s640/blogger-image-180379508.jpg"></a></div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0KXNX-VWvXZAbqG44I76o1rBqcKHesZ1BOinb00a6yb1qtHPBqwJ6bBtkcHpE9YVH54JOioRIxHD2VmZH9xxeAaJrxwcl9TD1fEAvS-XuQMwwHE3V9xiTVyUVWs7QO2osVgSbkYAnk2ci/s640/blogger-image-2011837846.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0KXNX-VWvXZAbqG44I76o1rBqcKHesZ1BOinb00a6yb1qtHPBqwJ6bBtkcHpE9YVH54JOioRIxHD2VmZH9xxeAaJrxwcl9TD1fEAvS-XuQMwwHE3V9xiTVyUVWs7QO2osVgSbkYAnk2ci/s640/blogger-image-2011837846.jpg"></a></div><br></div><div>Here is my version. As always, I made sure it's husband-approved. (He really has no choice but to like it, but he genuinely did. I think.)</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-HJafeduPg5Y/VpJ2t9ruKiI/AAAAAAAAElA/TEiKebGlp7o/s640/blogger-image--1589026818.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-HJafeduPg5Y/VpJ2t9ruKiI/AAAAAAAAElA/TEiKebGlp7o/s640/blogger-image--1589026818.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-dVnyJk3KQ9g/VpJ2ug8bjiI/AAAAAAAAElI/V_Mj7J5u4Pg/s640/blogger-image--1378402110.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-dVnyJk3KQ9g/VpJ2ug8bjiI/AAAAAAAAElI/V_Mj7J5u4Pg/s640/blogger-image--1378402110.jpg"></a></div><br></div><b><div><b>Prep time: 5 min</b></div><div><b>Cooking time: 65 min</b></div><div><b>Servings: 4-5</b></div><div><b><br></b></div><div>Tools needed: immersion blender for blending in pot or large blender, i.e. Ninja blender or Vitamix</div><div><br></div>Ingredients</b></div>1 butternut squash, halved and seeds removed<div>4 cloves of garlic, left in hull</div><div>1 large sweet potato</div><div>1/2 red onion, cut/scored into grid pattern</div><div>3-4 whole white mushrooms, washed</div><div>1 whole carrot, chopping optional</div><div>1 can coconut milk</div><div>2 t sea salt</div><div>1 t pepper </div><div>1 t nutmeg</div><div>1 t cinnamon</div><div>1 t cumin (can add more to taste later)</div><div>1/2 t ground allspice </div><div>1 t turmeric *optional, mild flavor but adds great health benefits</div><div><br></div><div><b>Directions</b></div><div><b><br></b></div><div>Preheat oven to 410* F.</div><div>After prepping vegetables, arrange on roasting pan. Roast in oven on middle rack 45 to 50 minutes, until most of the vegetables or fork-tender. The onion should look caramelized, with the outer edges slightly darkened. The butternut squash may need a few more minutes. </div><div>Take out, and allow vegetables to cool.</div><div><br></div><div>Remove garlic from the husks, which allowed the steam to be kept inside while roasting. Add to medium to large size pot, on medium heat. Spoon and the sweet potato from the skin, as well as a butternut squash from its skin. I had all vegetables to the pot. Add in spices, salt, and pepper. Pour in the coconut milk. Using an immersion blender*, blend until smooth. *or place in blender of choice</div><div><br></div><div>Serve hot. Optional garnishes: chives, cheese, croutons, or a delectable grilled cheese!</div><div><br></div><div>Enjoy!</div><div>-Ashley</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJ0azmH6-o3BisBT54wtWdxaHgzgty0opW_na9C_ITr44Gwy1C99lB6zZAgfhHsLtb52hI1ic-Lbh5zevlupqEnXbp_fKqOp0UkrFpdiW35501VOz-YR0EMTISL1dcwAiZeofQ3VEHREK/s640/blogger-image-310089514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtJ0azmH6-o3BisBT54wtWdxaHgzgty0opW_na9C_ITr44Gwy1C99lB6zZAgfhHsLtb52hI1ic-Lbh5zevlupqEnXbp_fKqOp0UkrFpdiW35501VOz-YR0EMTISL1dcwAiZeofQ3VEHREK/s640/blogger-image-310089514.jpg"></a></div><br></div>Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com0tag:blogger.com,1999:blog-461121439027635800.post-48834105731147717302016-01-02T12:02:00.000-05:002016-01-02T12:29:20.308-05:00Healthy New Year!<div style="margin-top: 10px;">
New year resolutions are on everyone's mind, and changes to our health are usually the goal. Weight-loss, eating healthier, and increasing exercise are all typical resolutions. </div>
<div style="margin-top: 10px;">
Though all of those are great goals, wonderful even, many have a very hard time keeping and maintaining these goals. Perhaps time and life in general gets in the way, but more than likely the goal is too big to achieve to in a short amount of time. Change takes time, motivation, and dedication!</div>
<div style="margin-top: 10px;">
Here are some tips to stay on track for eating healthier and keeping goals for 2016!</div>
<div style="margin-top: 10px;">
• Keep goals SMART</div>
<div style="margin-top: 10px;">
Specific - ex: Cut out sugary drinks</div>
<div style="margin-top: 10px;">
Measurable - ex: one sugary drink/week</div>
<div style="margin-top: 10px;">
Achievable - Not cutting out every indulgence!</div>
<div style="margin-top: 10px;">
Reasonable- you're not an Olympic athlete, more than likely</div>
<div style="margin-top: 10px;">
Time-wise - ex: For the next month...</div>
<div style="margin-top: 10px;">
• Avoid "buzz words" when choosing healthier foods. Examples: Fat-free, sugar-free, diet, all-natural. Most processed foods will compensate for fat or sugar being removed by adding more of the other. It's better to eat fresh and control what goes into the dish!</div>
<div style="margin-top: 10px;">
• HAVE FUN. Experiment with new recipes, try a new fitness class, have a buddy!<br />
<br />
Here are 3 recipes to help you stay on track that are healthy AND delicious (as seen on WBIR Channel 10).<br />
<br />
<b>Eggplant Parmesan Breaded with QRUNCH</b><br />
1 package Spicy Italian QRUNCH burgers, toasted to perfection<br />
1-2 eggs<br />
1 eggplant<br />
1 cup gluten-free flour<br />
Parmesan Reggiano (optional for topping)<br />
<br />
Toast or prepare 1 package of Spicy Italian QRUNCH burgers in the
toaster. When cooled, place the burgers in a food processor until it has
a coarse consistency. Slice the eggplant and prepare an egg wash in a
separate bowl. Dip the sliced eggplant in the gluten-free flour, then
dredge in the egg wash. Note: For a true vegetarian/vegan option, you
can use your favorite almond milk or coconut milk. Cover with QRUNCH
crumbles and bake at 350°F for 10 minutes or until golden brown. Serve
with marinara sauce.<br />
<br />
<b>Banana and Almond Butter Toast</b><br />
<br />
1 tablespoon almond butter<br />
1 banana, sliced<br />
1 slice wheat bread, toasted<br />
<br />
Spread almond butter on toast and add bananas.<br />
<br />
<b>White Bean and Herb Hummus</b><br />
<br />
¼ cup canned white beans, rinsed and drained<br />
1 tablespoon chopped chives<br />
1 tablespoon lemon juice<br />
2 teaspoons olive oil<br />
<br />
Combine ingredients in a bowl and mash with a fork until smooth. Serve with raw vegetables or rice crackers.<br />
<br />
Enjoy!<br />
-Ashley<br />
</div>
<iframe height="200" src="https://interactive.tegna-media.com/video/embed/embed.html?dfpposition=Video_prestream_external&id=1465155&title=Eating%20healthy%20in%202016&site=51&station=tn-knoxville-WBIR-B3328&api=prod&playerid=6918249996581&dfpid=32805352" style="border-width: 0;" width="320"></iframe>Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com0tag:blogger.com,1999:blog-461121439027635800.post-60302843553700531152015-12-30T13:19:00.001-05:002015-12-30T13:39:24.655-05:00Sweet Potato Quiche<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZa0bq1NF9E2gBCriQEjjALMjZcJvTO43Ylqq3j58a-cJScNLNkup43wmRbyfe2IQuCYFLpbVX7IXXcnV_OC1aUkHUcGitC6yRG92AozgLAWYGxsThPd9hS5BlAHgYfFj4PaZ1_uh5I_Zf/s640/blogger-image-980756659.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZa0bq1NF9E2gBCriQEjjALMjZcJvTO43Ylqq3j58a-cJScNLNkup43wmRbyfe2IQuCYFLpbVX7IXXcnV_OC1aUkHUcGitC6yRG92AozgLAWYGxsThPd9hS5BlAHgYfFj4PaZ1_uh5I_Zf/s640/blogger-image-980756659.jpg"></a></div><br><div>I need more vegetables in my life, and what better way than breakfast?! <div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-nrbAafkND2k/VoQgNh7gHZI/AAAAAAAAEhs/rA2qAVOKgPk/s640/blogger-image-1480945024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-nrbAafkND2k/VoQgNh7gHZI/AAAAAAAAEhs/rA2qAVOKgPk/s640/blogger-image-1480945024.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-mBiLDuoxO5E/VoQkzfzwnmI/AAAAAAAAEiQ/c2Kp2r_064o/s640/blogger-image--365477630.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-mBiLDuoxO5E/VoQkzfzwnmI/AAAAAAAAEiQ/c2Kp2r_064o/s640/blogger-image--365477630.jpg"></a></div><br></div><div>Quiche is an easy and delicious way to get your protein-rich eggs plus any veggie you want! You can literally throw together an assortment of foods from your refrigerator, fresh or leftover, and make it your own creation. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-IKoZyc4ukpowfAlUMSVWdGOSDkVclgYQKfunT2tdVNIQh2MCy5axdAdAyVmsKs4vQJE-vRWhYZAHtxAoaRBz6OU65C4viwjKBlL_z3igfmespRYaNh10h1c4bkWlz5GDDhdBBGA1lU7c/s640/blogger-image-467207855.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-IKoZyc4ukpowfAlUMSVWdGOSDkVclgYQKfunT2tdVNIQh2MCy5axdAdAyVmsKs4vQJE-vRWhYZAHtxAoaRBz6OU65C4viwjKBlL_z3igfmespRYaNh10h1c4bkWlz5GDDhdBBGA1lU7c/s640/blogger-image-467207855.jpg"></a></div><br></div><div>It's baked in the oven, and so eliminating the frying in a pan.<div><br></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMfoPpJOTlsvgyZSbp1AXqxQUxoB-FQNYq61KBaVFnUA06Yb6axTk1s267y0zneCxSDXJNiG2HBkG8xf8u9pptwMxFQIDypm4kXhS6sIRDcSVW5kyK3OCXe9ajukB4zRmZ5lx4UjqIdA4/s640/blogger-image--2007551226.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifMfoPpJOTlsvgyZSbp1AXqxQUxoB-FQNYq61KBaVFnUA06Yb6axTk1s267y0zneCxSDXJNiG2HBkG8xf8u9pptwMxFQIDypm4kXhS6sIRDcSVW5kyK3OCXe9ajukB4zRmZ5lx4UjqIdA4/s640/blogger-image--2007551226.jpg"></a></div><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I'm a huge fan of sweet potatoes, and they're so darn healthy for you. I happened to have some other veggies on hand, my favorite cheese, and eggs are almost always in the refrigerator at my house. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6YnlCs915yy4YHFN9WC6XaHdLIz6-ReXm0LWaH8_hjZpNwNuTViRtiP0xbp7GQKSHHuzuL2ZC6Z_XFq_PUg5rbA_xl0BVJd5bDcvxTCrLChK3G_AglkkAajQLvMilc5KEPc2E0PzWxElC/s640/blogger-image-1390240928.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6YnlCs915yy4YHFN9WC6XaHdLIz6-ReXm0LWaH8_hjZpNwNuTViRtiP0xbp7GQKSHHuzuL2ZC6Z_XFq_PUg5rbA_xl0BVJd5bDcvxTCrLChK3G_AglkkAajQLvMilc5KEPc2E0PzWxElC/s640/blogger-image-1390240928.jpg"></a></div><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">I used the sweet potatoes as my crust to keep from going higher in carbohydrates from using a flour-based crust. This idea was shared by some friends of mine, so I ran with it- fabulous and delicious idea. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1mJwU5aokH1M59LWnrqQFm1nlt0udxSXQDLM6spe27l20UU1aEDm4IJfII1xdn2Sx6t3eJTb066IMysowGDTM3salmw5_nyExkqxkn-oRT9SeoE0IRYBEhD7fF4sSRA9iYh4k-ABZ4pv/s640/blogger-image--416389735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1mJwU5aokH1M59LWnrqQFm1nlt0udxSXQDLM6spe27l20UU1aEDm4IJfII1xdn2Sx6t3eJTb066IMysowGDTM3salmw5_nyExkqxkn-oRT9SeoE0IRYBEhD7fF4sSRA9iYh4k-ABZ4pv/s640/blogger-image--416389735.jpg"></a></div><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">There are a ton of ideas similar to this on Pinterest (of course), but here's my take on it:</span></div></div></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b>Ingredients</b></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b><br></b></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">6 eggs</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1-2 fresh sweet potatoes, sliced</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/4 C red onion, diced small</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/2 C fresh kale, roughly chopped</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/4 C fresh, sliced mushrooms</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/4 C sharp cheddar cheese, shredded or thinly sliced</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><i>I used a smoke cheddar from Whole Foods</i></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Salt/pepper to taste</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b>Directions </b></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b><br></b></span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Preheat oven to 400* F. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Wash, peel and slice sweet potato. Enough will be needed to cover the bottom of pie pan, and to use around side as a crust. Line the pie pan that has been lightly greased, using low fat spray or canola oil, with the sliced potatoes. (See pics above if you need an example)</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Place in oven for 15 minutes, or until potato is fork-tender.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Meanwhile: Wash, dry, and prepare mushrooms, onion, and kale. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">In a med bowl, whisk together eggs until bubbly and combined.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Once potatoes are done for the crust, remove from oven and lower heat to 375*.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Add veggies to pie, salt/pepper, then pour egg mixture. Sprinkle evenly with cheese. Bake for 35-40 min, allowing eggs to cook through and cheese to lightly brown.</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Enjoy!</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">-Ashley</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilIwKmvTIpuN_uGL__Vq_h5Vbba3flh1zhA8QgRPR3z1p1geEI4Lmr9O7J5gl3UDUVO7aGpSNIOw2d4kxmiKtRymex-3vvp3yv8hxD0tfp7x5q5KZypUhU-6W7LYGDZlw_CrEkZwJlAwMg/s640/blogger-image-700583540.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilIwKmvTIpuN_uGL__Vq_h5Vbba3flh1zhA8QgRPR3z1p1geEI4Lmr9O7J5gl3UDUVO7aGpSNIOw2d4kxmiKtRymex-3vvp3yv8hxD0tfp7x5q5KZypUhU-6W7LYGDZlw_CrEkZwJlAwMg/s640/blogger-image-700583540.jpg"></a></div><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLR-gxNlsypRBi9J1wDiry7Gls5UNn0fP_JtOMEdfNCfUMk0CZl1-9nK1JYX25me7JPtUoL7piZr-HEG1vxSopzklXHWOb1-jS-zeF2mIaXR8Z2HE4AMfRmTFu_doS8EqJJcnmHsY2zXmx/s640/blogger-image--461037737.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLR-gxNlsypRBi9J1wDiry7Gls5UNn0fP_JtOMEdfNCfUMk0CZl1-9nK1JYX25me7JPtUoL7piZr-HEG1vxSopzklXHWOb1-jS-zeF2mIaXR8Z2HE4AMfRmTFu_doS8EqJJcnmHsY2zXmx/s640/blogger-image--461037737.jpg"></a></div><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div>Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com0tag:blogger.com,1999:blog-461121439027635800.post-74629283239826525522015-12-25T14:12:00.001-05:002015-12-25T22:12:27.808-05:00Reese's Peanut Butter Pie<div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-1EdUWV-Pozc/Vn2ZhoMjJwI/AAAAAAAAEfc/G5WLDPt-Twg/s640/blogger-image-23514458.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-1EdUWV-Pozc/Vn2ZhoMjJwI/AAAAAAAAEfc/G5WLDPt-Twg/s640/blogger-image-23514458.jpg"></a></div><br></div>I've tweaked the original recipe I found about 5-6 years ago to make this pie like a giant Reese's cup. Obviously, it's not a bit healthy. Probably high in protein from all of the peanut butter and dairy- but NOT healthy. Everything in moderation though, right?! Right. <div><br></div><div>Anyway, this is a very simple recipe that is a hit when brought to gatherings and parties. It's great because the ingredients are cheap, the recipe is fool-proof, and the result is delicious. </div><div><br></div><div>So here's the plan: make it when you know you have to share it, so you can have your moderated portion, and give the rest away! </div><div><br></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Otherwise, you may eat the entire pie. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-rgjzqp5qeIk/Vn2Zj4ohWxI/AAAAAAAAEf0/uTchN03o-jY/s640/blogger-image--849735071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-rgjzqp5qeIk/Vn2Zj4ohWxI/AAAAAAAAEf0/uTchN03o-jY/s640/blogger-image--849735071.jpg"></a></div><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><b>Ingredients</b></div><div>1 graham cracker crust</div><div>1/4 C chocolate shell syrup</div><div>1 C (8 oz) cream cheese </div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 C (8 oz) peanut butter (creamy)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 1/4 C powdered sugar</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 C (8 oz) whipped cream</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">4 Reese's cups, each sliced in half</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto;"><b>Directions </b></span></div><div><span style="-webkit-text-size-adjust: auto;"><b><br></b></span></div><div><span style="-webkit-text-size-adjust: auto;">Pour chocolate shell syrup in crust, gently rolling around until covered in bottom, and set in freezer. </span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2H_dEAlre0F-XFJ4Ktft9YBtkHHv1zAJ5comveU7hFCOiKCwySHJVAiwuGw9D1roIp4gQk0H_YyMf8LyO13Go5QZyQKSkTOSLrFog13gq_fgkb651I7abwwicTdWWmLw71nKfhZ3YiJWL/s640/blogger-image--183844087.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2H_dEAlre0F-XFJ4Ktft9YBtkHHv1zAJ5comveU7hFCOiKCwySHJVAiwuGw9D1roIp4gQk0H_YyMf8LyO13Go5QZyQKSkTOSLrFog13gq_fgkb651I7abwwicTdWWmLw71nKfhZ3YiJWL/s640/blogger-image--183844087.jpg"></a></div><br></span></div><div><span style="-webkit-text-size-adjust: auto;">In a large bowl, mix cream cheese, peanut butter, and sugar until completely incorporated. Fold in whipped cream.</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-NoB2-Ew08Bg/Vn2ZidkRWtI/AAAAAAAAEfk/P_D0Qp58RRw/s640/blogger-image-501396435.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-NoB2-Ew08Bg/Vn2ZidkRWtI/AAAAAAAAEfk/P_D0Qp58RRw/s640/blogger-image-501396435.jpg"></a></div><br></span></div><div><span style="-webkit-text-size-adjust: auto;">Pour mixture into pie crust, smooth with a nonstick spatula, and garnish with Reese's cups. Allow to set in refrigerate at least 2 hours before serving.</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-k24yTukGGJQ/Vn2Zg8b_C3I/AAAAAAAAEfU/Dm6MfI3v2oM/s640/blogger-image-1124655056.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-k24yTukGGJQ/Vn2Zg8b_C3I/AAAAAAAAEfU/Dm6MfI3v2oM/s640/blogger-image-1124655056.jpg"></a></div><br></span></div><div><span style="-webkit-text-size-adjust: auto;">You're welcome,</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div><span style="-webkit-text-size-adjust: auto;">Ashley</span></div>Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com0tag:blogger.com,1999:blog-461121439027635800.post-16857508655543190382015-12-23T16:45:00.001-05:002015-12-23T17:51:14.643-05:00Featured Recipe: Sweet Cinnamon Apples<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS-xzLLuai8knRTYxxqiYWsA1iCH72XlsGLL0Pyr3wwRZjzNBufKQswNPjoUPg0XIN-4cJmUdW3UAWi5ZEdyMYaXE5g-1kDxs5b2peelmGBJvwP8pOx-vu8BUQUn7wfmS9ufaw2q2PD40r/s640/blogger-image--1680283549.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS-xzLLuai8knRTYxxqiYWsA1iCH72XlsGLL0Pyr3wwRZjzNBufKQswNPjoUPg0XIN-4cJmUdW3UAWi5ZEdyMYaXE5g-1kDxs5b2peelmGBJvwP8pOx-vu8BUQUn7wfmS9ufaw2q2PD40r/s640/blogger-image--1680283549.jpg"></a></div><br></div>This is a wonderful treat to make for Christmas morning. It's a nice alternative to fried southern apples, with all of the warm, cinnamon goodness but fewer calories. It's simple and delicious, and can be made in a crockpot overnight to eat first thing the next morning! What a beautiful smell to wake up to.<div><br></div><div>Erica P. of Knoxville graciously submitted the recipe. </div><div><br></div><div><i>I hope I do her dish justice!</i></div><div><br></div><div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-_5E4sOstS3w/VnsWEwNl91I/AAAAAAAAEeA/m9Vwe6asxfQ/s640/blogger-image--719072584.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-_5E4sOstS3w/VnsWEwNl91I/AAAAAAAAEeA/m9Vwe6asxfQ/s640/blogger-image--719072584.jpg"></a></div><br></div><br></div><div><b>Ingredients</b></div><div><b><br></b></div><div>10-12 Pippin apples <i>(or 6-8 Granny Smith apples; both are tart and great for cooking with!)</i></div><div>1/2 C light brown sugar</div><div>1 T cinnamon </div><div>2 t honey </div><div>1 t nutmeg </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-_KIsDmFZxHI/VnsWD2oB0wI/AAAAAAAAEd4/eTJr-J3Gwuo/s640/blogger-image-1164205694.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-_KIsDmFZxHI/VnsWD2oB0wI/AAAAAAAAEd4/eTJr-J3Gwuo/s640/blogger-image-1164205694.jpg"></a></div><br></div><div><br></div><div><b>Directions </b></div><div><b><br></b></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">"Peel, Core and cut apples into slices. Combine apples and all ingredients in a crockpot and cook 8 hours. After apples are tender, simply mash apples with fork until your reach your desired consistency. I like a chunkier apple sauce. Not only is delicious but your home will smell just like the holidays :) " </span><br style="color: rgb(34, 34, 34); font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14px;"></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYgJiZb_JORgYkjQMea65SadeZdI1OzWrd-MltklYrNDGImr27yPpJfn1CeSZspr_CEOIlsPHdSzhDKfdQ0ohwoPTtPiJGMRIB7f3wG2217OKYGznXPA9tlbG5cOA8oklXFnYLz5E8cVOS/s640/blogger-image--1753386372.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYgJiZb_JORgYkjQMea65SadeZdI1OzWrd-MltklYrNDGImr27yPpJfn1CeSZspr_CEOIlsPHdSzhDKfdQ0ohwoPTtPiJGMRIB7f3wG2217OKYGznXPA9tlbG5cOA8oklXFnYLz5E8cVOS/s640/blogger-image--1753386372.jpg"></a></div></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Thank you, Erica, for this recipe! </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">You, too, can submit your recipe to be featured by visiting the contact page!</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Happy Holidays and Merry Christmas!</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">- Ashley</span></div><div><br></div><div><br></div>Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com0tag:blogger.com,1999:blog-461121439027635800.post-22794513159659368352015-12-10T12:07:00.001-05:002015-12-13T12:02:30.967-05:00Flaws in the medical system: Babies and moms slipping through the cracksThis has been a frustration for me for some time, so bear with me. This is defense of ALL BABIES out there, not just breastfeeding ones, but the bottle-fed, too. <br />
<br />
From what I've seen in practice dealing with moms and newborns/infants is a reoccurring pattern, and I mean at least one case a day of this, of domino-effect type actions that begins the moment the baby is born.<br />
<br />
The scenario:<br />
<ol>
<li>Mom tries to breastfeed while in hospital and at home</li>
<li>Baby has difficulty latching or will not latch, and/or the latch is painful for the mom.</li>
<li>Mom does not seek out and/or does not receive proper support and follow-up to address problem as to WHY there's a problem.</li>
<li>Mom mentions to doc that someone told her that the baby may have a "tongue-tie", and that may be the cause of the not-latching, the pain, the spit up, etc, but doc (who more than likely isn't trained to know how to properly assess for a "tongue-tie" until much older when they would need surgery to correct, much less the lacking lactation training that DOES NOT HAPPEN IN MED SCHOOL) tells mom baby is fine or its not severe enough to cause problems</li>
<li>Mom switches to formula</li>
<li>Baby gets horrible gas and runny stools because no one told mom how to properly prepare/sterilize formula, and formula is loaded in bacteria. <i><a href="http://rhoknoxville.blogspot.com/2015/11/food-safety-baby-bottles.html" target="_blank">Read more on bottle prep here</a>.</i></li>
<li>Mom runs to the baby's pediatrician, who tells her to change formula</li>
<li>Repeat this last step x 2 or 3</li>
<li>Baby acts hungry frequently, and number of ounces increases because nobody told mom to feed on demand instead of scheduling, or someone actually told her to schedule feedings, and therefore the feedings need to last longer, because heaven forbid that baby be hungry or thirsty again in less than 3 hours... here's a pacifier.</li>
<li>Baby spits up, more than the "norm" ... a lot and frequently, due to the increased amount and sucking more air in if there's a problem with the tongue that got missed.</li>
<li>Mom runs to the baby's pediatrician, who then tells her that the baby has "reflux" **insert my eye roll here**, and "add a little cereal to keep it down". </li>
<li>When that no longer works, baby gets a popular reflux Rx and gets the dosage increased as the baby gains weight, which costs $$</li>
<li>Two-three years later, mom wonders why words aren't pronounced well for his/her age and teeth are coming in with problems...more $$$</li>
</ol>
<br />
This bothers me. A lot. <br />
<br />
What is a tongue-tie? The actual medical term is called an "Ankyloglossia", and its the membrane under the tongue not receding enough to allow the tongue to move properly in a wave-like motion. It causes baby to use more suction, whether breastfeeding or bottle-feeding, which can cause more air to be swallowed, leading to more "severe" spit-up, weight gaining issues, painful latching, and more. It can affect speech later on and dental issues, too. Therefore, its NOT something to ignore, even if its a "minor" one.<br />
<br />
Signs/Symptoms:<br />
<br />
<ul>
<li>Clicking sounds while eating</li>
<li>Painful latch</li>
<li>Fussy at breast/bottle</li>
<li>Milk dribbling out of mouth</li>
<li>Gas</li>
<li>Excessive spit-up</li>
<li>"Scoop" appearance in middle of tongue while crying</li>
<li>Weight loss greater than 10% or trouble gaining</li>
</ul>
<img src="http://tse1.mm.bing.net/th?&id=OIP.M8c7a3dc19f83a8733ecaf7360bfe0eb9H0&w=299&h=198&c=0&pid=1.9&rs=0&p=0" /><br />
<br />
I'm so tired of these babies slipping through the cracks, getting prescribed left and right with REFLUX AKA HEARTBURN medication before TWO MONTHS of age, getting infant cereal and other foods WAY TOO EARLY, and moms not getting the correct information because the pediatrician or whoever fails to dig enough around to find the CAUSE OF THE PROBLEM, instead of MASKING THE SYMPTOM. <br />
<br />
This is the tip of the iceberg, and not all of the above always happens, and not all babies with issues breastfeeding have tongue-ties. Not all babies have issues later in life. However, it would serve the large population of infants well who get this scenario to have someone fight for their behalf and play detective to give them their best chance possible.<br />
<br />
MOMS: PLEASE ASK FOR HELP AND SECOND OPINIONS IF YOU ARE GOING THROUGH ANY OF THIS from people trained in these areas. Pediatricians and other medical professionals have to seek this training out, as it is not part of the curriculum in school. Knowledge is POWER.<br />
<br />
More than 50% of the babies that just come through my office that are bottle-fed are getting cereal as a "remedy", reflux medication, or both. You can't tell me this is the norm. Its ridiculous.<br />
<br />
Rant over. <br />
<br />
For now...<br />
<br />
<br />
Pass this on to three people you know. It could really help someone.<br />
<br />
<h3>
Update 12/13/15:</h3>
<h4>
On December 10th, after seeing the article's link on Facebook, Sharon, a dental hygenist of Hardin Valley, responded:</h4>
<h4>
</h4>
<div style="text-align: left;">
<span style="font-family: "courier new" , "courier" , monospace;"><span data-ft="{"tn":"K"}"><span class="UFICommentBody _1n4g">"Amen Sister. Fool
me once on my 1st baby being undiagnosed for her ptt [posterior tongue tie] and bullied into
formula...created a momma bear who fought through the failure to thrive
for answers and got 2 revisions on her own with no help from the ped<span style="font-family: "courier new" , "courier" , monospace;">iatricians</span>,
only navigating thru the hardest battle
of her life via <span style="font-family: "courier new" , "courier" , monospace;">Facebook</span> support groups. Tongue tie babies support group led
me to a preferred provider after a botched revision, helped me learn to
supplement and nurse, sought <span style="font-family: "courier new" , "courier" , monospace;">IB<span style="font-family: "courier new" , "courier" , monospace;">CL<span style="font-family: "courier new" , "courier" , monospace;">C </span></span></span>help, and I found a provider for <span style="font-family: "courier new" , "courier" , monospace;">CST <span style="font-family: "courier new" , "courier" , monospace;">[Cranio S<span style="font-family: "courier new" , "courier" , monospace;">acral Ther<span style="font-family: "courier new" , "courier" , monospace;">apy]</span></span></span></span>
on "knox breastfriends". My biggest regret and saddest thing in my life
was stopping nursing my 2 week old 1st baby b<span style="font-family: "courier new" , "courier" , monospace;">ecause</span> my ped<span style="font-family: "courier new" , "courier" , monospace;">iatrician</span> told me my milk
was bad and I'd kill her if I didn't switch to formula. I'm so grateful
for real support on <span style="font-family: "courier new" , "courier" , monospace;">FB be<span style="font-family: "courier new" , "courier" , monospace;">ca<span style="font-family: "courier new" , "courier" , monospace;">use</span></span></span> I was so lost and determined to make it work.
My 2nd baby was failure to thrive for 5 weeks but I never took him from
the breast despite the pain and found my own providers to make it
possible to have him <span style="font-family: "courier new" , "courier" , monospace;">exclusively breastfeed</span> without supplement at 3 months old. <b>Knowledge
is power.</b> <span style="font-family: "courier new" , "courier" , monospace;">W</span>e just have to keep opening our mouths and share our
experiences to help each other when pediatricians just bully and send
you home crying feeling hopeless b<span style="font-family: "courier new" , "courier" , monospace;">ecause</span> they are uneducated on lactation
and <span style="font-family: "courier new" , "courier" , monospace;">tongue-<span style="font-family: "courier new" , "courier" , monospace;">tie</span></span>."</span></span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span data-ft="{"tn":"K"}"><span class="UFICommentBody _1n4g">She agreed to allowing me to share her story. She emphasized that despite her education and profession, even she did not know about ankyloglossia until she experienced it and sought out help. </span></span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: inherit;"><span data-ft="{"tn":"K"}"><span class="UFICommentBody _1n4g">She said it, and I will say it again: Knowledge is power. </span></span></span></div>
<div style="text-align: left;">
<br /></div>
Check out these links for more information:<br />
<a href="http://rhoknoxville.blogspot.com/2014/08/feeding-baby.html">http://rhoknoxville.blogspot.com/2014/08/feeding-baby.html</a><br />
<a href="http://rhoknoxville.blogspot.com/2015/11/food-safety-baby-bottles.html">http://rhoknoxville.blogspot.com/2015/11/food-safety-baby-bottles.html</a><br />
<a href="http://feedthebabyllc.com/tongue-and-lip-tie/">http://feedthebabyllc.com/tongue-and-lip-tie/</a> <br />
<a href="http://www.entcolumbia.org/frenul.html">http://www.entcolumbia.org/frenul.html</a><br />
<a href="http://kellymom.com/health/baby-health/bfhelp-tonguetie/">http://kellymom.com/health/baby-health/bfhelp-tonguetie/</a><br />
<a href="http://www.mayoclinic.org/diseases-conditions/tongue-tie/multimedia/tongue-tie/img-20006633">http://www.mayoclinic.org/diseases-conditions/tongue-tie/multimedia/tongue-tie/img-20006633</a><br />
<br />
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-family: "courier new" , "courier" , monospace;"><span data-ft="{"tn":"K"}"><span class="UFICommentBody _1n4g"> </span></span></span> </div>
Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com0tag:blogger.com,1999:blog-461121439027635800.post-90548886606051656772015-12-06T19:53:00.001-05:002015-12-06T19:53:14.634-05:00Easy Chicken LouisThis husband-approved dish is great to make when you want a home-cooked meal in less than 30 minutes. Not high in calories, but definitely in flavor!<div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpKeDIj4T-VR2tTeK7TeWPOXYt0czj4YJ8FaiSWG4CbPXvtcCiLPQktF0Kn7w0vg5HfTEZzBdQeES-fYOt-eSq54NF9yiHrp_2CnBgcbmeRheGmdeRDP3X9DSotS5aWGIFjhjfr29ZxUnU/s640/blogger-image-1000264233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpKeDIj4T-VR2tTeK7TeWPOXYt0czj4YJ8FaiSWG4CbPXvtcCiLPQktF0Kn7w0vg5HfTEZzBdQeES-fYOt-eSq54NF9yiHrp_2CnBgcbmeRheGmdeRDP3X9DSotS5aWGIFjhjfr29ZxUnU/s640/blogger-image-1000264233.jpg"></a></div><br></div><div>This chicken dish is marinated in soy and worcestershire sauce, topped with sautéed mushrooms and melted provolone. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsahL7e7ydH_lmZFJTQyIUGsmYrIdhnATD0w_EoM1OXEjfV2xKe7RrXEPiKdla4i0jTU8zoNb-9EXeyR8fQ-WplwjuKR4WC9JXooiwuRUStKEOMSYqa-b52wPZOFSPzxdoEgqcVaSc2AM/s640/blogger-image-845852820.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDsahL7e7ydH_lmZFJTQyIUGsmYrIdhnATD0w_EoM1OXEjfV2xKe7RrXEPiKdla4i0jTU8zoNb-9EXeyR8fQ-WplwjuKR4WC9JXooiwuRUStKEOMSYqa-b52wPZOFSPzxdoEgqcVaSc2AM/s640/blogger-image-845852820.jpg"></a></div><br></div><div><b>Ingredients</b></div><div><b><br></b></div><div>3-4<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> Chicken breasts</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">3 T Worcestershire sauce</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">3 T Soy sauce</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 t Garlic powder </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 t Parsley</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Pepper to taste</span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/4 C Mushrooms, chopped </span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">3-4 Slices of provolone cheese </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><b><br></b></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><b>Directions </b></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><b><br></b></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Preheat oven to 400* F. In a lightly greased skillet, over med/high heat, place the chicken. Pour in sauces, bring to simmer. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9P3JYYWG9e9PMCtvv0huWoTQ4XCZkLomAtEpaUG7S_9juPKlKtpPCxB7yuPhqxIuOPe7IrWm6iVJLBbYe7NDWRpC-qD4qFeotfdxmr2_D-RzPwwOSFLPnbnwjZAL1qWqWKXYUKiNte4-P/s640/blogger-image--721469356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9P3JYYWG9e9PMCtvv0huWoTQ4XCZkLomAtEpaUG7S_9juPKlKtpPCxB7yuPhqxIuOPe7IrWm6iVJLBbYe7NDWRpC-qD4qFeotfdxmr2_D-RzPwwOSFLPnbnwjZAL1qWqWKXYUKiNte4-P/s640/blogger-image--721469356.jpg"></a></div></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Evenly add garlic powder, parsley, and pepper. <div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-cVnthXMrUWs/VmTYY-ZWS2I/AAAAAAAAEcA/7vdu3mM98lE/s640/blogger-image-189590522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-cVnthXMrUWs/VmTYY-ZWS2I/AAAAAAAAEcA/7vdu3mM98lE/s640/blogger-image-189590522.jpg"></a></div><br></div>Cook for 7 min, then flip the chicken over and cook another 6-7 until fully cooked. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-Yc0TwYusnWY/VmTYN3wyDaI/AAAAAAAAEbg/cdYhPqX_LpY/s640/blogger-image-913828687.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-Yc0TwYusnWY/VmTYN3wyDaI/AAAAAAAAEbg/cdYhPqX_LpY/s640/blogger-image-913828687.jpg"></a></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">In a greased baking dish, arrange chicken and set aside. Add mushrooms to skillet to cook in left over juices. Add more of the sauces, if necessary. Stir gently. Cook until tender. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO6SAtgbth5LM7N4LliV9kSZHaW5eTu7OjGD-Ul5UyGcdBXon9fo2MUmAaajks79FUFLHwWVknhkfFnUX3cLNupoGp4SWbWgmPFskRRmPsSZBaPBRABaofaD0lII6he3gu3UNee4KrXXbb/s640/blogger-image-441266871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO6SAtgbth5LM7N4LliV9kSZHaW5eTu7OjGD-Ul5UyGcdBXon9fo2MUmAaajks79FUFLHwWVknhkfFnUX3cLNupoGp4SWbWgmPFskRRmPsSZBaPBRABaofaD0lII6he3gu3UNee4KrXXbb/s640/blogger-image-441266871.jpg"></a></div><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Spoon equal parts over the chicken. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimwEGWuaquuZPM-9HxGR_i2VPJXfiYAMWQVZy8RIt6aVn3iHXcHZEyS9swy4jGJmuhKljW6-CZA0p1-wsvYkoMn9qJywKD3xsJwthhqqRXOuDdmgSWJyxS9VSgXeaxU0f09nqYrTdD6qcv/s640/blogger-image--378746931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimwEGWuaquuZPM-9HxGR_i2VPJXfiYAMWQVZy8RIt6aVn3iHXcHZEyS9swy4jGJmuhKljW6-CZA0p1-wsvYkoMn9qJywKD3xsJwthhqqRXOuDdmgSWJyxS9VSgXeaxU0f09nqYrTdD6qcv/s640/blogger-image--378746931.jpg"></a></div><br></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;">Add a slice of provolone to each breast, covering the mushrooms. </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-PC6z0qvPanQ/VmTYXHFkWvI/AAAAAAAAEbw/6ImoO7diwVY/s640/blogger-image--534838195.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-PC6z0qvPanQ/VmTYXHFkWvI/AAAAAAAAEbw/6ImoO7diwVY/s640/blogger-image--534838195.jpg"></a></div><br></div><div class="separator" style="clear: both;">Bake in oven for 5-7 minutes, or until cheese is melted. Cook longer for browning effect on cheese. Serve and enjoy! </div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-wpAZyeDPYL4/VmTYeUJm_aI/AAAAAAAAEco/pXK5yBQtJdE/s640/blogger-image-2142912535.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-wpAZyeDPYL4/VmTYeUJm_aI/AAAAAAAAEco/pXK5yBQtJdE/s640/blogger-image-2142912535.jpg"></a></div><br></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpr0T2gWoHMngrNo5YKQXd9QZvNzYvYUUYJW2MJf0fFMB3XKGacoat48F2euihvEABHS2ATxfJugu0QEFvY6ZobJJ-axOou18VFz6-7oA_dsa-jVp6yCV3dsEzQRiUJfTPm9gGiluGtbn6/s640/blogger-image-1308828404.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpr0T2gWoHMngrNo5YKQXd9QZvNzYvYUUYJW2MJf0fFMB3XKGacoat48F2euihvEABHS2ATxfJugu0QEFvY6ZobJJ-axOou18VFz6-7oA_dsa-jVp6yCV3dsEzQRiUJfTPm9gGiluGtbn6/s640/blogger-image-1308828404.jpg"></a></div><br></div></div><div class="separator" style="clear: both;"><br></div><br></font></div>Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com0tag:blogger.com,1999:blog-461121439027635800.post-28564491604094131822015-11-27T12:53:00.001-05:002015-11-27T13:01:30.734-05:00R.E.I. "Opts Outside" for November's Black FridayThis morning everyone bustled to get the greatest deals for this year's Christmas shopping, and possibly a few items for themselves. This is been a tradition for many for decades: Black Friday.<br />
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However, not everyone is getting in on the action. <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">REI has made the decision to let all of the employees off for the day, with pay, in an effort to encourage them, as well as the rest of nation, to "opt outside". Using the hashtag, #OptOutside, thousands are getting in on the action, showing off where they are going and what they're doing outside on this year's Black Friday. </span></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">This is a great idea, even if you did go out for your yearly adventure among the crazies- I mean fellow shoppers- and enjoy time with friends and family! Visit their website and join in on the fun, share your pictures- even edit with their website's feature to make sharing fun. </span><a href="http://optoutside.rei.com/" style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">http://optoutside.rei.com/</a></div>
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<span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">My daughter, Emma, and I decided that was a great idea, with mild temperatures and sunshine, it was a great day for us to get out for a walk. Anyone else for taking them up on this? Share your pics below in the comments!</span></div>
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Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com0tag:blogger.com,1999:blog-461121439027635800.post-75792758108690194382015-11-14T17:47:00.001-05:002015-12-28T17:13:43.667-05:00Food Safety: Baby bottlesIt's common in my practice to have this conversation at least 2-3x a day. What's unfortunate is that pediatricians, hospital staff, and other professionals that deal with babies do not always cover this or check for understanding. <div><br></div><div>Proper handling and cleaning of baby bottles, whether filled breastmilk or formula, is crucial when dealing with a baby, as foreign bacteria can easily grow and multiply, reeking havoc in the young one once ingested. </div><div><br></div><div><b>The risks</b></div><div><b><br></b></div><div>A recent study, conducted right here in Knoxville, showed that more than half of the population studied using infant formula was not only missing crucial steps in formula prep, but had cultures of dangerous bacteria growing in the formula, the water used, and the mixed batches. This included "nursery water", a common product perceived to be able to use "as is", without the need to have to boil prior to mixing. The scary part is that the bacteria found predominately in powdered formula "came alive", if you will, upon the addition of water, multiplying rapidly by the second. </div><div><br></div><div>Other risks include new products, such as the "formula Keurig" Baby Brezza, being used to prepare infant formula,</div><div> <div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://lh3.googleusercontent.com/-QhOzV6XP3hc/VoG0FrY8EjI/AAAAAAAAEgw/C8lbb-mJxDc/s640/blogger-image-1442648512.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh3.googleusercontent.com/-QhOzV6XP3hc/VoG0FrY8EjI/AAAAAAAAEgw/C8lbb-mJxDc/s640/blogger-image-1442648512.jpg"></a></div><br></div>as they do not heat up to sterilizing temperatures and do not use up the older formula being mixed in prior to newer powder added in, allowing risk of expired formula being used. Proper cleaning after use of this machine was not displayed, either, by the subjects.</div><div><br></div><div><b>Safe handling of formula (from ready-to-feed to concentrate)</b></div><div><br></div><div>• Wash hands</div><div>•All utensils used, including bottles and nipples, should be hand washed followed by boiling or sterilizing in a dishwasher.</div><div> </div><div><i>For mixing powdered and concentrated formula:</i></div><div>• All water used to mix with the formula, including bottled, city, well and nursery* water, should be boiled 2 to 3 minutes.</div><div>*<i>Nursery water is merely bottled water, and is not sterile. In fact, in small print it still reminds the consumer to follow proper mixing instructions, including boiling. </i></div><div><i><br></i></div><div><i><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_mWJzkZFil67aL7rWXQBMHi8uxec8FnfOvfD66GB-t01yrRV3vjtQKAOFOIkso2lMoJYTc72CXxokS0IszHBzqcrINd4eGQolXgIZR1hbUPzL9IzK52fR_0lX1y1xxBbyA_GFa7ba-ch2/s640/blogger-image--1170429706.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_mWJzkZFil67aL7rWXQBMHi8uxec8FnfOvfD66GB-t01yrRV3vjtQKAOFOIkso2lMoJYTc72CXxokS0IszHBzqcrINd4eGQolXgIZR1hbUPzL9IzK52fR_0lX1y1xxBbyA_GFa7ba-ch2/s640/blogger-image--1170429706.jpg"></a></div><br></i></div><div>• While the water is still hot, but not boiling, formula should be added to the water, then stirred/mixed.</div><div>• It is important to add water first when measuring, as formula displaces water once added. Be sure to follow close measurement instructions so as not to concentrate or dilute the formula too much.</div><div>• Formula that has not been used yet can be kept in the refrigerator up to 48 hours. If a bottle has already been drunk out of, and is placed back in the refrigerator, discard after 24 hours.</div><div>• Both opened ready-to-feed formula and mixed formula should not be kept out at room temperature longer than one hour.</div><div>• Formula should not be microwaved to reheat, rather put in a warm bowl of water or run under a hot tap. Always remember to check before feeding baby. Microwaving can cause "hotspots", so testing may not show how hot the middle of the formula bottle could be, risking burning the infant.</div><div><br></div><div><b>Safe handling of breastmilk </b></div><div><b><br></b></div><div>Handwashing to never be underestimated! Bottles, nipples, and pump parts that come in contact with milk should be scrubbed by hand then boiled or sanitized in dishwasher before and after use. Handling pumped and expressed breastmilk tends to be safer and easier, as bacterial growth is prolonged and limited due to the healthy flora and "bad bacteria"-fighting enzymes present in the human milk. However, following the rule of "5" is strictly advised:</div><div><br></div><div>• 5 hours or less at room temp </div><div>• 5 days in kept in the refrigerator (not the door) </div><div>• 5 months in freezer (not the door)</div><div><br></div><div>- or 12 months in deep freezer</div><div><br></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Breast milk should not be microwaved to reheat, rather thawing frozen milk in cool/warm bowl of water or run refrigerated milk under a warm tap for a few seconds. Always remember to check before feeding baby. Microwaving can cause "hotspots", so testing may not show how hot the middle of the bottle could be, risking burning the infant.</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto;">For more information, feel free to send your questions to me and check out the following links:</span></div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div>http://pediatrics.aappublications.org/content/pediatrics/130/5/e1076.full.pdf</div><div><span style="-webkit-text-size-adjust: auto;"><br></span></div><div>http://www.fda.gov/Food/ResourcesForYou/HealthEducators/ucm089629.htm</div><div><br></div><div>http://www.foodsafety.gov/keep/types/babyfood/</div><div><br></div><div>http://www.who.int/foodsafety/publications/micro/PIF_Care_en.pdf</div><div><br></div><div>http://www.foodauthority.nsw.gov.au/consumers/life-events-and-food/infants#.Vke5JF88KnM</div><div><br></div><div><br></div>Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com2tag:blogger.com,1999:blog-461121439027635800.post-85428245050296084922015-11-13T12:28:00.000-05:002015-11-13T17:07:22.560-05:00A tour of your cupboard: Herbs, spices, and their uses for cooking andhealing<img class="mainImage" data-bm="85" height="417" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGP0dCH1r1N4whWhRwrLhe1I_WHpQ7_qg8oUGSJ8bZ6QSzQCqvveFpBkog70nwV1R7NV9WDxJ2L4h3TmhjV0M119C3S_qMJuswocmAnOWcTmQ-qeTrV3_emoiVIq2PBSfGzyIPwY-O_JE/s640/Masala-Indian-Spices-Mix.jpg" width="640"><br>
Ever looked in your cupboard full of random spices and think, "How/When will I ever use ____?" or read through a recipe and wonder what something tastes like before you dare use it? <div><br></div><div>The more you cook and the collection of recipes for dishes tried will definitely help familiarize with the numerous spices and herbs out there- practice makes perfect! Its also helpful to know some of the spice blends one can purchase, as making it yourself with the materials you may already have can save a trip to the store and hopefully some $$.</div><div><br></div><div>This list should definitely help navigate through their uses, as well as medicinal uses, i.e. ginger for nausea! <br>
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<span style="font-size: large;">Dried Herbs & Spices</span><br>
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<li><strong>Achiote Paste and Powder</strong> - Red/brown paste or powder ground from annatto seeds. Uses: in Mexican dishes like mole sauce, cochinita pibil, and tamales.</li>
<li><strong>Allspice</strong> - Similar to cloves. Best used in spice mixes.</li>
<li><strong>Bay Leaf</strong> - Earthy back note to soups and sauces.</li>
<li><strong>Caraway Seed</strong> - Used in soda bread, sauerkraut, and potato salad.</li>
<li><strong>Cardamom</strong> - Warm, aromatic spice used in Indian cuisine. Also used in combination with spices like clove and cinnamon.</li>
<li><strong>Cayenne Pepper</strong> - Made from dried and ground red chili peppers. Adds a sweet heat. Love a dash in chili!</li>
<li><strong>Chia Seeds</strong> - Almost flavorless; nutty. Uses: ground into smoothies, cereals, and baked goods for extra nutrition, texture, and fiber. *I soak mine for a few hours in water and drink it or strain and add to my smoothies.</li>
<li><strong>Cinnamon</strong> - Spicy, warm, and bitter. Used in both sweet and savory dishes.</li>
<li><strong>Cloves</strong> - Sweet and warming spice. Used in baking and with braised meat.</li>
<li><strong>Coriander Seed</strong> - Citrus-y flavor. Used in a lot of Mexican and Indian dishes.</li>
<li><strong>Cumin</strong> - Smoky flavor. Used in Southwestern U.S. and Mexican cuisine, as well as N. African, Middle Eastern, and Indian.</li>
<li><strong>Fennel Seed</strong> - Lightly sweet and licorice flavored. It's excellent with meat dishes, or even chewed on its own as a breath freshener and digestion aid for nausea.</li>
<li><strong>Fenugreek</strong> - Bitter flavor, but smells like maple syrup. Used in Indian and Middle Eastern dishes. *<em>Fun fact:</em> <em>Though many swear on it's ability to increase milk supply in a lactating woman, there isn't sufficient evidence that this "galactogogue" is anything less than a placebo.</em></li>
<li><strong>Garlic Powder</strong> - Made from dehydrated garlic cloves; spicy sweetness. I use it in almost ANYTHING savory.</li>
<li><strong>Ground Ginger </strong>- Ground ginger is made from dehydrated fresh ginger and has a spicy, zesty bite. Can help with nausea due to the magnesium content. </li>
<li><strong>Nutmeg</strong> - Sweet and pungent. Used in baked goods and savory dishes.</li>
<li><strong>Nutritional Yeast</strong> - Very different from bread yeast, this can be sprinkled onto or into sauces, pastas, and other dishes to add a nutty, cheesy, savory flavor.</li>
<li><strong>Paprika</strong> - Adds a sweet note and a red color. Used in stews and spice blends. There is also a spicy version labeled hot paprika.</li>
<li><strong>Peppercorns</strong><strong> </strong>- used for mild heat.</li>
<li><strong>Rosemary</strong> - Strong and fragrant. Great with potatoes and meats.</li>
<li><strong>Saffron</strong> - Saffron has a subtle, floral flavor and aroma. Will add bright yellow color.</li>
<li><strong>Sage</strong> - Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Primary flavor in poultry seasoning.</li>
<li><strong>Smoked Paprika</strong> - Adds sweet smokiness to dishes and red color.</li>
<li><strong>Turmeric</strong> - Sometimes used more for its yellow color than its flavor (i.e. mustard); very mild. Can be used in place of saffron for color (cheaper!!!!).</li>
<li><strong>Thyme</strong> - Pungent, woodsy flavor. All-purpose seasoning.</li>
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<a data-ved="0CAcQjRxqFQoTCLq7icb1jckCFQt6PgodZTkF2w" href="http://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=0CAcQjRxqFQoTCLq7icb1jckCFQt6PgodZTkF2w&url=http%3A%2F%2Fwww.simplepastimes.com%2Fpd-herbs-and-spices-1000-piece-puzzle-by-eurographics.cfm&psig=AFQjCNEYLBZg-DWTBO9RKYxgimGsuR55sg&ust=1447521884815601" id="irc_mil" jsaction="mousedown:irc.rl;keydown:irc.rlk;irc.il;" style="border-image: none; border: 0px currentColor;"><img src="http://www.simplepastimes.com/prod_images_blowup/598.jpg" height="640" id="irc_mi" style="margin-top: 0px;" width="462"></a><br>
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<span style="font-size: large;">Fresh Herbs</span><br>
<ul>
<li><strong>Basil </strong>- Highly aromatic. Excellent in <a href="http://rhoknoxville.blogspot.com/2014/09/homemade-basil-pesto.html" target="_blank">pesto</a>, as a finishing touch on pasta dishes, coupled with tomato or stuffed into sandwiches.</li>
<li><strong>Chives </strong>- Onion flavor, great as a garnish/topping.</li>
<li><strong>Cilantro</strong> - From the coriander plant, cilantro leaves and stems have a pungent, herbaceous flavor. Used in Latin, Caribbean, and Asian cuisine. *<em>Fun Fact: some people have genetic disposition to not like the flavor, no matter how open to it or how many times they try it!</em></li>
<li><strong>Curry Leaves</strong> - not related to curry powder (see below in "spice blends") but similar flavor. Used in Indian cuisine. Used to flavor curries, soups, stews, and chutneys.</li>
<li><strong>Dill</strong> - Light and feathery herb with a pungent herb flavor. Use it for pickling, with fish, and over potatoes..</li>
<li><strong>Marjoram</strong> - Floral and woodsy. Try it in sauces, vinaigrettes, and marinades.</li>
<li><strong>Mint</strong> - Though very fragrant and strong, it can be used in both sweet and savory dishes, such as paired with lamb, peas, and potatoes.</li>
<li><strong>Oregano</strong> - Robust, somewhat lemony flavor. Used in a lot of Mexican and Mediterranean dishes.</li>
<li><strong>Parsley</strong> - Available in flat-leaf (Italian) or curly varieties, this very popular herb is light and grassy in flavor. </li>
<li><strong>Rosemary</strong> - Strong and piney. Great with eggs, beans, and potatoes, as well as grilled meats.</li>
<li><strong>Sage</strong> - Pine-like flavor, with more lemony and eucalyptus notes than rosemary. Found in a lot of northern Italian cooking.</li>
<li><strong>Savory</strong> - Peppery, similar to thyme. Used for roasted meat, beans, and soups.</li>
<li><strong>Tarragon</strong> - Strong anise flavor. Can be eaten raw in salads or used to flavor tomato dishes, chicken, seafood, or eggs.</li>
<li><strong>Thyme</strong> - Adds a pungent, woodsy flavor. Great as an all-purpose seasoning.</li>
</ul>
<span style="font-size: large;">Spice Blends, Rubs & Mixes</span><br>
<ul>
<li><strong>Baharat</strong> - Black pepper, cumin, cinnamon, and cloves. Used to flavor soups, tomato sauces, lentils, rice pilafs, and couscous, and can be a rub for meats. (Middle Eastern)</li>
<li><strong>Bouquet Garni</strong> - Thyme, parsley, and bay leaf. Used to flavor broths and soups. (Classic French)</li>
<li><strong>Chili Powder</strong> - Ground chilis (Cayenne!), cumin, oregano, cayenne. Use for chili, stew, beans, grilled meat, and tacos. (Mexican/Southwestern U.S.)</li>
<li><strong>Curry Powder</strong> - Typically includes turmeric, coriander, cumin, fenugreek, and red pepper, but mixes can vary. Used primarily to quickly flavor curry sauces. (Indian)</li>
<li><strong>Herbes de Provence</strong> - Usually savory; contains rosemary, marjoram, thyme, and sometimes lavender. Use as a marinade or dry rub for roast chicken, fish, and vegetables. (French)</li>
<li><strong>Old Bay </strong>- Celery salt, mustard, red and black pepper, bay leaves, cloves, allspice, ginger, mace, cardamom, cinnamon, and paprika. Great with seafood!</li>
<li><strong>Pickling Spice</strong> - Most often includes bay leaf, yellow mustard seeds, black peppercorns, allspice, and coriander. Used for pickling vegetables in vinegar.</li>
<li><strong>Poultry Seasoning</strong> - Typically sage, rosemary, and thyme. Used in dressing/stuffing, chicken dishes, and soups.</li>
<li><strong>Pumpkin Pie Spice Mix</strong> - Cinnamon, nutmeg, ginger, and cloves. </li>
</ul>
<span style="font-size: large;">Medicinal Uses</span><br>
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<img border="0" src="http://rawforbeauty.com/blog/wp-content/uploads/2013/01/blog__%2020.jpg" height="500" width="500"><div><br>
<span style="font-size: x-small;">References:</span><br>
<span style="font-size: x-small;"></span><br>
<a href="http://www.thekitchn.com/quick-guide-to-every-herb-and-spice-in-the-cupboard-108770"><span style="font-size: x-small;">http://www.thekitchn.com/quick-guide-to-every-herb-and-spice-in-the-cupboard-108770</span></a><br>
<a href="http://www.chef-menus.com/herb_and_spice_chart.html"><span style="font-size: x-small;">http://www.chef-menus.com/herb_and_spice_chart.html</span></a><br>
<a href="http://www.rawforbeauty.com/"><span style="font-size: x-small;">http://www.rawforbeauty.com</span></a><br>
<a href="http://www.simplepasttimes.com/"><span style="font-size: x-small;">http://www.simplepasttimes.com</span></a> <br>
<br></div></div>Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com0tag:blogger.com,1999:blog-461121439027635800.post-65373496844907176682015-10-27T18:40:00.001-04:002015-10-27T18:40:30.510-04:00Dieting: Do "Cheat" Days Work?With all of the diet trends out there, it can get a little overwhelming. Especially when some of the diets exclude our favorite foods, such as chocolate, pizza, and bacon! (Those are some of mine, anyway.) Between all of the gluten-free, sugar-free, fat-free, taste-free diets to get the pounds to shed, or whatever the motivation is, one can really go to missing their favorite indulgences.<br />
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Now, I'm not one to diet, or promote a particular diet, but I know there are plenty of people out there who do and can take drastic measures to change what they're eating to get to their goal. I also know one of the many downfalls to their dieting, no matter how well-meaning and careful, ends up being binge sessions due to being told they couldn't have those things. Just about every "diet" eliminates something. Have you ever experienced something like that? How many times have you tried dieting and failed because you couldn't give up a favorite food, and so went back to your old eating habits? </div>
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This endless cycle that so many people follow can be dangerous, as it causes a "yo-yo" effect in weight. Rapid weight-loss, followed by rapid regaining.This reeks havoc on the metabolic system, making it more difficult keep weight off once lost, not to mention straining major organs and functions such as the kidneys, liver, and the thyroid. </div>
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Check out this info graphic from Health Perch (one of my favorite subscriptions) on dieting and cheat days. Great ideas and concepts to help you stay on track!</div>
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<br /></div>
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<div style="text-align: center;">
<a href="https://www.northwestpharmacy.com/healthperch/cheat-days/" title="Smart or Sabotage?"><img alt="SPLURGE AND STAY ON TRACK: Healthy ways to have a cheat day" class="" height="650" src="https://www.northwestpharmacy.com/healthperch/wp-content/uploads/2015/10/cheat-days-001.jpg" width="650" /><br />"Smart or Sabotage?" on Health Perch</a></div>
<br />
<br /></div>
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So what's the answer? Some studies suggest that having a cheat day, or just having an occasional indulgence, can increase your chances of following through with your plans on eating healthier. One reason being that there isn't a sense of deprivation, that would otherwise cause an overwhelming craving for that food. Another theory is that it keeps food interesting to the person and allows appetite to exist, instead of looking at food as only a necessity. This is better than limiting caloric intake so low that the metabolism slows and energy is affected. </div>
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What are your thoughts on having a cheat day? Does it/has it helped or hindered efforts on eating right? Take the poll below! Questions and comments always welcome.<br />
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<script language="javascript" src="//scripts.poll-maker.com/3012/scpolls.js"></script>Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com0tag:blogger.com,1999:blog-461121439027635800.post-78188482948422147662015-05-12T08:51:00.000-04:002015-05-19T09:28:33.233-04:00Honey-Roasted BeetsBack in January I took a trip down to Chattanooga for my CLC training. While I stayed the week at the beautiful <a href="http://www.chattanooganhotel.com/about/" target="_blank">Chattanoogan Hotel</a>, I checked out some of the local eateries, including one at the hotel. <a href="http://www.chattanooganhotel.com/dining/broad_street_grille/" target="_blank">The Broad Street Grill</a> was definitely one of my favorites, and is so due to the fact that not only do they buy local foods that are in season to make up their menu, but I learned to like a new food I had previously disliked: beets. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-R3VxrC7PCCA/VVEiedCSECI/AAAAAAAADpA/s7s6g_gGaSI/s640/blogger-image--969682782.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://lh3.googleusercontent.com/-R3VxrC7PCCA/VVEiedCSECI/AAAAAAAADpA/s7s6g_gGaSI/s320/blogger-image--969682782.jpg" width="320" /></a></div>
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This dislike, embarrassingly enough, stemmed from an accidental introduction at school when I thought it was canned cranberry sauce...<br />
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Anyways, I tried their roasted vegetable dish, which had a variety of root vegetables cooked to perfection. The combination of flavors and textures was out of this world.<br />
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Bringing it back home to get my own twist, I bring you my roasted beet recipe<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">.</span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://lh3.googleusercontent.com/-LMf-FdFOQt4/VVEicwrhdJI/AAAAAAAADo4/Mhew76yiBgc/s640/blogger-image--1208183452.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://lh3.googleusercontent.com/-LMf-FdFOQt4/VVEicwrhdJI/AAAAAAAADo4/Mhew76yiBgc/s320/blogger-image--1208183452.jpg" width="320" /></a></div>
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b>Ingredients</b></span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">• 2-3 beet roots</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">• 2 T Extra Virgin Olive Oil</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">• 1 T honey </span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">• 1 t garlic powder</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">• salt and pepper to taste</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;"><b>Directions</b></span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;"> Preheat the oven to 375°F. Wash the beets thoroughly, and cut off the stems. Those could be saved for another dish if you wish! Thinly slice the beets to form "chips". On a baking pan or cookie sheet, spread the chips out and toss in the oil and garlic powder. Drizzle the honey over top, and add your salt and pepper. Bake for 10 to 15 minutes, or until crisp on edges. </span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;"><br /></span></div>
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Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com0tag:blogger.com,1999:blog-461121439027635800.post-72425574212913250952015-05-11T08:59:00.001-04:002015-05-11T10:15:52.740-04:00Healthy Living in K-town!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKg1cWWyOPwM2m1LQHV8p6BLBqcRx4qqlSHPHFLcpGjXIXrmdyy63AlCY-fwJ0HLkI5NMSBg540z3Eumf1SEfFjUIzz5mmWnn_vEnQYGavxiNL6lYA8o7O_7OiZ71gGCjEpjkoTolwyxns/s1600/panorama+outdoors.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKg1cWWyOPwM2m1LQHV8p6BLBqcRx4qqlSHPHFLcpGjXIXrmdyy63AlCY-fwJ0HLkI5NMSBg540z3Eumf1SEfFjUIzz5mmWnn_vEnQYGavxiNL6lYA8o7O_7OiZ71gGCjEpjkoTolwyxns/s400/panorama+outdoors.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Knoxville is central to surrounding views and attractions. This was taken in Lafollette, TN at </span><a href="http://mtcloud.com/lodge.html" target="_blank"><span style="font-size: xx-small;">McCloud Mountain Restaurant.</span></a></td></tr>
</tbody></table>
<br />
Hello, I've missed you, too! Sorry for the long break in between posts...turns out pregnancy is quite draining. The good news is I've finally had an "ah-ha" moment, and cannot type fast enough to get all of my thoughts out! <br />
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This post is being dedicated to all of the wonderful, local resources and events the good city of Knoxville has in store. (I really love living here, by the way.) I work in a setting where I get to discuss ways to get families healthier- be it diet, physical activity, or just lifestyle in general- but I want to share it with everyone else, too! Check out below everything from CSA's for fresh/local produce, meats, cheeses, etc. to events and activities that you and your family can GET OUT and enjoy!<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZkjjGch6Gil36P3cifA4rLtwErA-IZWy7haKr4bGmFoG0MzNNYS5Eu2ZSIQpWnWgd_xYZUiYyXeUS11w7ql_aEfsAv0s_YVsRXBYJR_sh6gsKI0TfvBpWFUaK6Puz2wuIGAH8eTQDQiFz/s1600/lake+front.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZkjjGch6Gil36P3cifA4rLtwErA-IZWy7haKr4bGmFoG0MzNNYS5Eu2ZSIQpWnWgd_xYZUiYyXeUS11w7ql_aEfsAv0s_YVsRXBYJR_sh6gsKI0TfvBpWFUaK6Puz2wuIGAH8eTQDQiFz/s320/lake+front.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gone fishin'! Check out that cute duck family.</td></tr>
</tbody></table>
<strong><span style="font-size: x-large;">Events and Activities</span></strong><br />
<em>*See full calendars here: </em><br />
<a href="http://www.outdoorknoxville.com/">http://www.outdoorknoxville.com/</a><br />
<a href="http://www.visitknoxville.com/content/events-calendar">http://www.visitknoxville.com/content/events-calendar</a><br />
<a href="http://www.cityofknoxville.org/events/events_marketsq.pdf">http://www.cityofknoxville.org/events/events_marketsq.pdf</a><br />
<a href="http://www.cityofknoxville.org/events/events.pdf">http://www.cityofknoxville.org/events/events.pdf</a><br />
<br />
<strong><span style="font-size: x-large;">Local Groceries/Products</span></strong><br />
Its important to support local farmers, but there are numerous health benefits for you in shopping locally, too! Foods, especially produce, are better when purchased fresh and in season. See below Knoxville's resources:<br />
<br />
<strong>East TN Local Food Guide- </strong>Great all-in-one guide for markets, CSA's, and updates for the region<br />
<a href="http://nourishknoxville.org/local-food-guide/">http://nourishknoxville.org/local-food-guide/</a><br />
<br />
<strong>Community Gardens </strong><br />
Get involved and start one today! <a href="http://www.letsmove.gov/sites/letsmove.gov/files/pdfs/Let%27s%20Move%20Community%20Garden%20Guide.pdf">http://www.letsmove.gov/sites/letsmove.gov/files/pdfs/Let%27s%20Move%20Community%20Garden%20Guide.pdf</a><br />
<br />
<strong>Community Supported Agriculture (CSA's)</strong><br />
Many of these will offer different packages and combinations of local produce, meats, dairy, and more to better suit your household's needs!<br />
<a href="http://www.organicaginfo.org/csas-tennessee">http://www.organicaginfo.org/csas-tennessee</a><br />
<br />
<strong>Farmers' Markets </strong><br />
Make an event out of it or a quick trip, you're bound to find items unique to our region and great local foods!<br />
*<em>see full calendar here: <a href="http://nourishknoxville.org/events/">http://nourishknoxville.org/events/</a></em><br />
<em>Additional links: <a href="http://www.knoxvilletennessee.com/farmers-markets.html">http://www.knoxvilletennessee.com/farmers-markets.html</a></em><br />
<ul>
<li><span style="font-family: inherit;"><strong>Farmers Market at New Harvest Park</strong><ul>
<li><span style="font-family: inherit;">April 25 - November 21</span></li>
<li><span style="font-family: inherit;">Hours: Thursdays 3pm-6pm</span></li>
</ul>
</span></li>
<li><strong><span style="font-family: inherit;">Nourish Knoxville’s 2015 Market Square Farmers’ Market</span></strong></li>
<ul>
<li><span style="font-family: inherit;">May 2nd – November 21st</span></li>
<li><span style="font-family: inherit;">Hours: Wednesdays from 11:00 am – 2:00 pm</span></li>
<li><span style="font-family: inherit;">Saturdays from 9:00 am – 2:00 pm</span></li>
</ul>
<li><div>
<strong><span style="font-family: inherit;">UT Farmers' Market</span></strong></div>
</li>
<ul>
<li><span style="font-family: inherit;">mid-May - October 24</span></li>
<li><span style="font-family: inherit;">Hours: Wednesdays, 4pm-7pm</span></li>
</ul>
<a href="http://vegetables.tennessee.edu/2011_UT_market.html" target="_blank"></a><span style="font-family: inherit;">
</span>
<li><strong><span style="font-family: inherit;">Knoxville Farmers' Markets</span></strong></li>
<ul>
<li><span style="font-family: inherit;">mid-April - late November</span></li>
<li><span style="font-family: inherit;">Hours: Tuesdays at Ebenezer United Methodist Church, 1001 Ebenezer Road at Westland Drive., 3pm-6pm</span></li>
<li><span style="font-family: inherit;">Fridays at Laurel Church of Christ, 3457 Kingston Pike across from Cherokee Boulevard, 3pm-6pm</span></li>
</ul>
<li><div>
<span style="font-family: inherit;"> <strong>Shopping at the Farm Farmers Market</strong></span></div>
</li>
<ul>
<li><div>
<span style="font-family: inherit;">May 9 - November 1</span></div>
</li>
<li><span style="font-family: inherit;">Marble Springs State Historic Site, 1220 West Governor John Sevier Highway, Knoxville, TN 37920.</span></li>
<li><span style="font-family: inherit;">Hours: Thursdays, 3pm-6pm</span><span style="font-family: Arial;"> </span><span style="font-family: Arial;"></span></li>
<ul>
</ul>
</ul>
</ul>
Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com0tag:blogger.com,1999:blog-461121439027635800.post-36507089578684078302014-11-18T12:22:00.000-05:002014-11-18T22:10:30.459-05:00Baked Sweet Potato Fries
What's healthy, crunchy, high in fiber and vitamins, and lower in simpler carbs and fats? Definitely not traditional French fries. Here is an alternative that is: BAKED sweet potato fries!!<div><br><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfTN5J30WRIoMD6AHyGwfdoE0sjgWCnSDchMIBRs1Ug7pb0hjg0KO0SX35FTYa0CP3pIZteSP5Fvvd-duhQ2BNIwBgHSaoC3EqgnZFz9722q7jC43dDu-IY2MRgGgTx1Nwi6Namkpp8jq/s640/blogger-image-758651510.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfTN5J30WRIoMD6AHyGwfdoE0sjgWCnSDchMIBRs1Ug7pb0hjg0KO0SX35FTYa0CP3pIZteSP5Fvvd-duhQ2BNIwBgHSaoC3EqgnZFz9722q7jC43dDu-IY2MRgGgTx1Nwi6Namkpp8jq/s640/blogger-image-758651510.jpg"></a></div><br></div><div>I was trying to remember where I first tried these, and I want to say it was either the local Creamery Park Grille or -don't judge me- Wishbone's. Regardless, they have been a part of my food-love life since. </div><div><br></div><div>These are a great way to try a vegetable in a different way and are very kid- and picky-husband friendly! Did I mention they were super easy to make? Try for yourself, and while you're at it, pair 'em up with some sauces I've whipped up, as ketchup simply doesn't do them any justice! Happy eating! </div><div> <br>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><strong>Ingredients</strong></span></span></div>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><strong>1 Sweet Potato (per person)</strong></span></span></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><strong>2 T Olive Oil</strong></span></span></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><strong>1 T Corn Starch (optional)</strong></span></span></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><strong>Salt/Pepper to taste</strong></span></span></div>
</li>
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><strong>Optional flavor add-ons:</strong></span></span></div>
</li>
<ul>
<li><div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><strong>½-1 t per potato of Paprika, Cayenne, Cumin, and/or Garlic!</strong></span></span></div>
</li>
</ul>
</ul>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><strong>Directions<o:p></o:p></strong></span></span></div>
<span style="font-family: inherit;"><strong>
</strong></span><br>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><strong>Preheat
oven to 450* F. Wash and peel potatoes*. *Skin is edible, and offers a source
of fiber! Cut potatoes length-wise, as thin as desired, then again in a grid
pattern. </strong></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><strong><br></strong></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><strong>In a bag or bowl, toss cut potatoes in olive oil, then starch if
using, to lightly coat evenly. Toss in desired seasonings until evenly dispersed. </strong></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><strong><br></strong></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><strong>Arrange fries on
non-stick baking sheet- use cooking spray if needed. *Do not use parchment paper or aluminum foil. </strong></span></span><strong style="font-family: inherit; line-height: 115%;">Bake for
10-15 min. Flip over fries. Bake another 10-15, until desired crispness is
reached.</strong></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><strong style="font-family: inherit; line-height: 115%;"><br></strong></div>
<span style="font-family: inherit;">
</span><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5D4CCSrSe3_WXjn5_9zIjgmfW4yxwN5O5PebM0MYasX21w4-uvGIRKjyvVhfpTXj007nJud4pRafe5W6m8fAN4kPSFaM7sKUCB0kCNOWWwbFDoe6J89rbc0Gq9mffBgEzT8aOL5tBYiN7/s640/blogger-image-2144538217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5D4CCSrSe3_WXjn5_9zIjgmfW4yxwN5O5PebM0MYasX21w4-uvGIRKjyvVhfpTXj007nJud4pRafe5W6m8fAN4kPSFaM7sKUCB0kCNOWWwbFDoe6J89rbc0Gq9mffBgEzT8aOL5tBYiN7/s640/blogger-image-2144538217.jpg"></a></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><strong>Dipping sauces
to try:</strong></span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><o:p></o:p></span></span><span style="font-family: inherit;"> </span></div>
<span style="font-family: inherit;">
<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;">Sweet &
Spicy- 2 T mayo, 1 T ketchup, 1-2 t cayenne pepper, 1 T light brown sugar. Simply
mix together! <i>Hint: cayenne goes a long way! Try a small amount and add until you've reached your own limit of spicy!</i></span></span><br>
<span style="font-family: inherit;"><span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"></span></span><br>
<span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"></span><span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;">Seasonal “Cranberry Ketchup”- 2 T cranberries or cranberry sauce, 2 T mandarin oranges. Blend in blender. Stir in 2 T non-fat Greek yogurt. </span></span></span>
</div></div><div><span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><br></span></span></span></div><div><span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="line-height: 115%; mso-bidi-font-size: 11.0pt;"><span style="font-family: inherit;"><br></span></span></span></div>Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com0tag:blogger.com,1999:blog-461121439027635800.post-76903604057302823832014-11-17T15:32:00.001-05:002014-11-18T12:15:48.838-05:00Home-style Chicken Noodle SoupIt's that time of year! Soups, chilis, and stews fragrant the air and warm our cold selves! Personally, I love warm, summer-y weather (is summery a word?), but there's something exciting about the crisp, fall season. And I get to wear boots.<br />
<div>
<br /></div>
<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw91jdnXTCpSe3vej_xXyOfjRI_PYAO1Uz6rOi3pV_2BE1LIh-FvaFiR8oZgt0T-X-AqXCTUNIsiBGkbIII7WDtOsBryraOH1DDzSpAoBOdYE5-ASoaGcWEB4eAbljrJfSSKm8YxmUYvtU/s640/blogger-image--1532786304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw91jdnXTCpSe3vej_xXyOfjRI_PYAO1Uz6rOi3pV_2BE1LIh-FvaFiR8oZgt0T-X-AqXCTUNIsiBGkbIII7WDtOsBryraOH1DDzSpAoBOdYE5-ASoaGcWEB4eAbljrJfSSKm8YxmUYvtU/s640/blogger-image--1532786304.jpg" /></a></div>
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<div>
Chicken noodle soup is a classic you gotta make. It's super simple, but man, does it warm not only the body, but the SOUL! Chicken broth, especially, makes everything better. In case you were wondering...</div>
<div>
<br /></div>
<div>
Here's my simple recipe you can try at home, with 7<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> ingredients! </span></div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both;">
<a href="https://lh5.googleusercontent.com/-REkpQD2G2Mc/VGpbajOcvBI/AAAAAAAADOM/VDT1aMhhtvE/s640/blogger-image-681659006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-REkpQD2G2Mc/VGpbajOcvBI/AAAAAAAADOM/VDT1aMhhtvE/s640/blogger-image-681659006.jpg" /></a></div>
<br /></div>
<div>
<b>Ingredients (for 2 servings) </b></div>
<div>
<b>1-2 small carrot(s), raw</b></div>
<div>
<b>2 stalks celery, raw</b></div>
<div>
<b>1 chicken breast</b></div>
<div>
<b>2 C spiral egg noodles</b></div>
<div>
<b><br /></b></div>
<div>
<b>(For the broth)</b></div>
<div>
<b>4 C water</b></div>
<div>
<b>2 T Chicken Base</b></div>
<div>
<b>2 t dried, ground sage (optional)</b></div>
<div>
<b><br /></b></div>
<div>
<b>Directions</b></div>
<div>
If making broth from scratch, in a pot, bring water to boil. Add chicken base, stir. Add sage if desired. (It's really yummy). </div>
<div>
<br /></div>
<div>
Once broth is boiling again, add chicken breast. *<i>In a hurry? Buy a ready-made rotisserie chicken, remove meat from one breast, shred, and add it last!</i></div>
<div>
<i><br /></i></div>
<div>
While chicken is cooking, slice carrots and celery to thickness desired. Carrots take a while to cook soft sometimes, so I grate mine to make paper-thin circles.</div>
<div>
<br /></div>
<div>
Once chicken is cooked almost thoroughly, remove and set aside to be shredded with a fork. Add veggies. After 5 minutes, add noodles and <span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">shredded chicken to finish cooking</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">. Continue boiling until noodles are soft (5-10 more minutes).</span></div>
<div>
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br /></span></div>
<div>
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"></span><div class="separator" style="clear: both;">
<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-c_gMmJNYWkJYcN9OW9jcEvnsHQZcDmx7v9_qKgUpdZYmMytU1HWSgsTlO14ISWWGZ265NN68edMTqMT3CPWvXLHQAWs8mwdRQnrlf5VaJmqnz9o0YzNcmUZLzTl9K_pkBObDnKarTzW/s640/blogger-image--579844945.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn-c_gMmJNYWkJYcN9OW9jcEvnsHQZcDmx7v9_qKgUpdZYmMytU1HWSgsTlO14ISWWGZ265NN68edMTqMT3CPWvXLHQAWs8mwdRQnrlf5VaJmqnz9o0YzNcmUZLzTl9K_pkBObDnKarTzW/s640/blogger-image--579844945.jpg" /></a></span></div>
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Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com0tag:blogger.com,1999:blog-461121439027635800.post-17065369383286952752014-10-08T16:04:00.000-04:002014-10-09T12:38:30.978-04:00Improving IBS symptoms with the Paleo Diet approachIrritable Bowel Syndrome
(IBS) is a very common G.I.
problem. Many have it and are unaware what to "call" it. This is typically diagnosed, however, after weeding out other possibilities such as an intolerance, autoimmune disorders, and various digestive problems. Symptoms can be triggered by certain foods, nervousness/anxiety, stress, along with many other triggers. These symptoms include, but are not limited to, diarrhea, constipation, painful gas, indigestion, and sensitivity. <br />
<br />
Its interesting how making a few changes to the diet can greatly improve the symptoms. Probiotics are also a common route of treatment. The following infographic provides another way of possibly treating/improve symptoms of IBS. Always seek medical guidance, and research should back up treatment options. However, the Paleo Diet is a very safe and easy way to not only eat healthier, even if not followed strictly, but possibly improve IBS symptoms. <br />
<br />
In other words, it can't hurt to try!<br />
<br />
<div style="text-align: center;">
<a href="http://www.northwestpharmacy.com/healthperch/paleo-diet-can-help-heal-ibs/" title="How the Paleo Diet Can Help Heal IBS"><img alt="How the Paleo Diet Can Help Heal IBS" src="http://www.northwestpharmacy.com/healthperch/wp-content/uploads/2014/10/paleo-digestion-embed.jpg" height="1300" width="550" /><br />"How the Paleo Diet Can Help Heal IBS" on Health Perch</a></div>
Anonymoushttp://www.blogger.com/profile/17893044290155464914noreply@blogger.com0tag:blogger.com,1999:blog-461121439027635800.post-49600329267870479062014-09-28T11:23:00.000-04:002014-10-09T12:42:06.385-04:00Whole Grain CroissantsShow off your baking skills by ditching the canned dough and following this easy, fresh, made-from-scratch, wholesome whole grain recipe for croissants! This is a slightly time-consuming process, but the steps required are quite simple, but will give you bragging rights for "slaving all day in your kitchen".<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-hnD70COtpJw/VCgVVHqN4NI/AAAAAAAACzg/KuPxt2LFRT4/s1600/IMG_2689.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-hnD70COtpJw/VCgVVHqN4NI/AAAAAAAACzg/KuPxt2LFRT4/s1600/IMG_2689.PNG" height="316" width="320" /></a></div>
<br />
Pronounced "kwah-soh", a croissant is a buttery, flaky product of French origin. The crescent-shaped morsels are PERFECT with a morning cup of coffee or served at brunch with the girls. They are so versatile, anything from adding fillings of Nutella or peanut butter, to lightly coating with cinnamon and powdered sugar! (I could even try some savory options, as well...)<br />
<br />
<br />
<b>Ingredients</b><br />
<br />
<ul>
<li><b>3/4 C milk, warmed</b></li>
<li><b>2 T water</b></li>
<li><b>1 egg</b></li>
<li><b>3 C whole wheat flour, sifted or use bread flour</b></li>
<li><b>1 t salt</b></li>
<li><b>2 T sugar, sifted or use caster sugar</b></li>
<li><b>2 T butter, softened</b></li>
<li><b>1 1/2 t active dry yeast, or 1 packet pre-measured (1/4 oz)</b></li>
<li>For later:</li>
<li><b>An additional 3/4 C butter, softened; set aside </b></li>
<li>FOR EGG WASH: </li>
<li><b>1 egg</b></li>
<li><b>1 T milk</b></li>
</ul>
<div>
Optional: "filling" ingredients, nuts, berries; my favorites are Nutella with almond slices, or pumpkin/pumpkin spices<br />
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-z9PhEiRBH0A/VCgnZ_mwyqI/AAAAAAAAC4Y/3Q1CPADGTJc/s1600/IMG_2697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-z9PhEiRBH0A/VCgnZ_mwyqI/AAAAAAAAC4Y/3Q1CPADGTJc/s1600/IMG_2697.JPG" height="320" width="320" /></a></div>
<b><br /></b></div>
<div>
<b>Directions</b></div>
<div>
<b><br /></b></div>
<div>
<b>*I do not have a bread machine, so these steps are by hand, apart from using my standing mixer for the first step. You do not, however, need either of these machines to make these!</b></div>
<div>
<b><br /></b></div>
<div>
<br /></div>
<div>
<b>1. Put first 8 ingredients in mixer, or in large bowl to mix by hand. If using mixer, attach dough hook and put on setting 2. </b></div>
<div>
<b><br /></b></div>
<div>
<b>2. Slowly, but thoroughly, incorporate until it forms a pliable dough.</b></div>
<div>
<b><br /></b></div>
<div>
<b>3. On floured surface, knead dough for 8-10 minutes until smooth and elastic.</b></div>
<div>
<b><br /></b></div>
<div>
<b>4. Put kneaded dough back in the bowl it was mixed, cover with warm hand towel, and allow to sit until the mound has doubled in size. (approximately 1-2 hours)</b></div>
<div>
<b><br /></b></div>
<div>
<b>5. Take out and knead dough again until elastic on floured surface.</b></div>
<div>
<b><br /></b></div>
<div>
<b>6. Put back in bowl, cover, and chill in refrigerator for an hour.</b></div>
<div>
<b><br /></b></div>
<div>
<b>7. Come back to floured surface, and roll/shape into rectangle, roughly 20" X 8".</b></div>
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<b><br /></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFV1DV1kzv6z9aZGEHZ_24VrV8u8bFx4OW-nuHReJn2LAMdfJ4EstDMc2ZIcOxWFj92_e98kocRkemKS33FnU7I_ozcf0t0ywOMEw8yzP0mBhAx45nq8j_I3uhsxIRIWvajEnThsCycPiC/s1600/IMG_2691.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFV1DV1kzv6z9aZGEHZ_24VrV8u8bFx4OW-nuHReJn2LAMdfJ4EstDMc2ZIcOxWFj92_e98kocRkemKS33FnU7I_ozcf0t0ywOMEw8yzP0mBhAx45nq8j_I3uhsxIRIWvajEnThsCycPiC/s1600/IMG_2691.JPG" height="320" width="320" /></a></div>
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<b>8. Divide butter remaining into 3 equal portions.</b></div>
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<b>9. Use 1st to dot evenly over 75% of dough, allowing a border on the sides. </b></div>
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<b>10. Using un-buttered end, fold over the buttered portion.</b></div>
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<b>11. Form "pockets" of air with rolling pin.</b></div>
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<b>12. Give dough a 1/2 turn, and fold/roll again.</b></div>
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<b>13. Carefully roll into shape again. </b></div>
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<b>14. Refrigerate for 30 min.</b></div>
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<b>15. Repeat steps 9-13 until butter is used up.</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1C4WbftVu6-k_Hi4kKh228YOFa9cGkv0kjb8EfVaSiaIt4S3HR_x8Q6w1D_B4XdsWky8k4M3PMxQytvIDRgRbouRVs804i_V1k0njFnxG1QFRBxL44alBUKiYwNqY84ghKcJ2dw3fZJ_d/s1600/IMG_2692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1C4WbftVu6-k_Hi4kKh228YOFa9cGkv0kjb8EfVaSiaIt4S3HR_x8Q6w1D_B4XdsWky8k4M3PMxQytvIDRgRbouRVs804i_V1k0njFnxG1QFRBxL44alBUKiYwNqY84ghKcJ2dw3fZJ_d/s1600/IMG_2692.JPG" height="320" width="320" /></a></div>
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<b>16. Carefully roll to large rectangle, approximately 24" X 12".</b></div>
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<b>17. Cut in 1/2 length-wise.</b></div>
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<b>18. Divide halves into triangles.</b></div>
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<b>19. Make egg wash, whisking ingredients.</b></div>
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<b>20. Brush each triangle with egg wash.</b></div>
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<b>***Optional: if fillings are desired, apply now, using thin coats</b></div>
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<b>21. Starting on wider end of triangle, begin rolling, and skinny corner should end up on top and in the middle of each croissant. </b></div>
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<b>22. Brush the tops with egg wash.</b></div>
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<b>23. On baking pan with buttery spray or baking parchment, place each croissant.</b></div>
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<b>24. Allow to rise again for at least 30 min at room temperature.</b></div>
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<b><span style="font-family: inherit;">***Preheat oven to 400<span style="background-color: white; line-height: 18.2px;">° F*******************</span></span></b></div>
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<b><span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2px;"><br /></span></span></b></div>
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<b><span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2px;">25. Bake for 18-20 min, or until golden</span></span></b></div>
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<b><span style="font-family: inherit;"><span style="background-color: white; line-height: 18.2px;">26. SERVE FRESH AND ENJOY :)</span></span></b></div>
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