December 6th, 2016 
Anti-Inflammatory Foods, Anti-inflammatory Recipes, Cycling Food, Fitness Food, Nutrition, Vegetables 
Comments Off on Kale Teriyaki Picture Book Recipe 
Dig kale? I didn’t until only a few years ago, but now I’m a big fan, especially when it’s made the way you see here!
Nutritionally, kale rates highest along with collard, turnip, and mustard greens, Swiss chard, and upland watercress with a score of 1000 on the Read more »
November 23rd, 2016 Blog, Chicken & Turkey, Cooking Technique, How To & Tips, Seasonal/Holiday Recipes, Thanksgiving Dinner Comments Off on Stress-Free Roast Turkey Picture Book Recipe 
Years ago I put together what I thought was the most stress-free roast turkey picture book recipe available. That recipe produced terrifically tender results because it required roasting the turkey at consistently high heat (450℉/230℃) mostly with the bird in a breast-side down position. Leaving the the turkey breast-side down for most of the roasting time protects the more delicate breast meat from direct heat and also allows the fat in turkey’s legs and thighs to baste the rest of the bird naturally by gravity. That technique, though, has two significant drawbacks: high heat roasting works well only for turkeys weighing up to 15 pounds and consistent high heat roasting temperature creates a lot of smoke in the kitchen. Read more »
November 16th, 2016 Blog, Dessert, Seasonal/Holiday Recipes, Thanksgiving Dinner Comments Off on Fresh and Easy Apple Pie Picture Book Recipe 
All right! My favorite holiday, Thanksgiving, is just around the corner. Friends, family, great flavors, terrific smells – and for some, a 4-day holiday!
The fresh and easy apple pie you see here goes great for dessert anytime, but particularly for Thanksgiving.
Here’s all you need to make this pie. I put the pie crust in a separate insert picture because the recipe itseslf doesn’t show how to make a pie crust, though there is a link to an easy recipe showing how to make the crust shown in that insert.
October 28th, 2016 Anti-Inflammatory Foods, Anti-inflammatory Recipes, Blog, Vegetables Comments Off on Oven Roasted Delicata Squash Picture Book Recipe 
I was first introduced to delicata squash only recently when I shot the recipe you see here with a good friend of mine. I’m now a big fan!
October 5th, 2016 Anti-Inflammatory Foods, Anti-inflammatory Recipes, Blog, Cooking Technique, Fitness Food, How To & Tips, Vegetables Comments Off on Oven Roasted Butternut Squash Picture Book Recipe 
The toughest part about roasting butternut squash, if you want it in cubed shaped pieces the way you see above, is removing the outer skin as shown in the picture below. After removing the skin (I recommend using a tougher vegetable peeler than the weak and worthless one you see here), roasting is the easiest, most flavorful way I know to prepare butternut squash.
August 2nd, 2016 Blog, Cycling Food, Fitness Food, Special Recipes Comments Off on Chop And Mix Fresh Salsa Step-By-Step Picture Book Recipe 
Dig salsa? I sure do, especially when it’s zesty crisp and fresh. Here’s how to make it on your own quickly, easily, AND much more flavorfully than what you find at the store.
June 9th, 2016 Anti-Inflammatory Foods, Anti-inflammatory Recipes, Blog, Breakfast, Cereal, Cycling Food, Fruit Comments Off on Adapting to Specific Dietary Needs: 2 Easy Steel Cooked Oats Picture Book Recipes 
Adapting recipes to specific dietary needs doesn’t have to be hard at all – and best of all – can be done with NO COMPROMISE IN FLAVOR. You bet!
Here are two very easy-to-make steel cut oats breakfast recipes that are very much the same – with just one slight exception. The recipe on the left is made completely with ingredients that are anti-inflammatory (AID in the title=Anti-Inflammatory Diet). The recipe on the right contains raisins, which can be substituted by any choice of dried fruit. Dried fruit, however, can cause discomfort to those with irritated digestive tracts. Removing the raisins/dried fruit is an easy fix.
May 31st, 2016 Anti-Inflammatory Foods, Blog, Fitness/Health Comments Off on Why Eat Anti-Inflammatory Foods? 
Inflammation: it’s a double-edged sword.
Acute inflammation, meaning inflammation, or swelling, that lasts for a short period of time, is usually very good for you. Think of a cut you get on your finger, hand, or anywhere. Everyone’s had a cut. But what happens when you get cut? First, your body works to restrict blood flow by tightening blood vessels, your blood itself uses clotting agents to stop bleeding, your white blood cells and other antibodies work to fight infection, and all of that leads to swelling, or inflammation, which, over days or maybe weeks, depending on the severity of the cut, is actually responsible for healing the cut. That kind of inflammation is entirely healthy.
April 28th, 2016 Anti-inflammatory Recipes, Blog, Fitness Food, Salads & Salad Dressings Comments Off on Fresh Garlic Ginger Salad Dressing Picture Book Recipe 
Not too long ago, I showed how to grate or chop fresh ginger and then how to make a fresh low-fat kefir salad dressing packed not only with full-on flavor but also packed with anti-inflammatory ingredients that included ground turmeric, mustard, apple cider vinegar, ground flaxseeds, ground black pepper, and honey. Great stuff!
The fresh garlic ginger salad dressing you see here is a little twist on the fresh low-fat kefir salad dressing in that it substitutes kefir (a fermented milk, yogurt-like drink that’s packed with beneficial – or good for you – bacteria) with olive oil and also adds freshly chopped cilantro.
Here are the ingredients you need to make fresh garlic ginger salad dressing.
Click any picture on this page for a complete, easy-to-follow step-by-step picture book recipe.
April 18th, 2016 Blog, Breakfast, Special Recipes Comments Off on Breakfast Yorkshire Pudding Picture Book Recipe 
April 19th is Patriots’s Day, the day the first shots were fired in 1775 in Lexington, Massachusetts, between British troops and American colonists. On that day, and all through the Revolutionary War that lasted 8 years, all Americans were still considered British subjects.
Why the brief history? Because I think it’s an enlightening backdrop to breakfast Yorkshire pudding, which as easy to make as they are fantastically flavorful to eat.
