These banana nut butter power bars are potently flavorful and go great for dessert or as a pre- or post-workout snack. I like making them best in the toaster oven for ease, speed, and even energy savings – you bet! – though the picture book directions you can get by clicking any picture on this page also show how to bake them in a standard oven.
Making microwave cooked broccoli and tuna in a lighter Alfredo sauce is just one very easy and fantastically flavorful way to take microwave cooked broccoli from simple to exciting! Here’s what you need for ingredients:
Aside from its fantastic flavor – quick & easy preparation makes all the difference – broccoli has uniquely potent anti-inflammatory, heart health-promoting, cancer-fighting, body detoxification, and antioxidant properties. To get the most of both flavor and health benefits, it’s best to cook broccoli either by steaming it briefly or cooking it quickly in the microwave oven. You can see how to cook broccoli in the microwave oven (my preferred method for speed, ease, and best flavor & nutrition) by clicking either or both short step-by-step video or easy-to-follow step-by-step picture book recipe links.
Chronic lower muscular back pain has been a part of me since I took a knee-buckling zap in my back raking leaves in the backyard almost 20 years ago. Since then, I think I’ve managed the pain pretty well despite quite a few intense flare-ups every year that, for a few days at least, require me to throw clothing for my lower body on the floor first to have them snagged with my feet and then maneuvered where they belong by rolling gingerly on my back and using a combination of gravity and some ridiculous looking anti-gymnastics. If you’ve had or have back pain, you know the deal.
Two days ago, after many months of steadily ramped up “regular” pain and a good dose of “get a new bed” personal advice, I woke up with a painful lower back stab and knew I had to make a change – now!
First thing I did – after a tortured session of less intense stretching than I normally do – was to go online to research “best beds for bad backs”. The first article I read from WebMD described my situation dead-on perfectly. Read more »
An extraordinarily friendly woman I check out with almost everytime I take a run through BJ’s Wholesale Club in Northborough, MA, noticed a bag of mixed dried fruit along with containers of fresh fruit in my shopping cart and asked, “What’s better for you, dried or fresh fruit? I’ve tried looking it up online, but I can’t find a good answer.”
Bottom line: fresh fruit is by far better for the following three reasons:
- vitamin and nutrient content in dried fruit is diminished through the fruit drying process, more so when that fruit is dried more aggressively commercially instead of more gently dried at home either in the oven or in a food drier
- ounce for ounce, dried fruit contains more sugar and calories than fresh fruit (that makes sense as most of the weight in fresh fruit is water, and that water is removed through rapid evaporation when the fruit is dried leaving only the fruit flesh behind)
- though fresh fruit may not be free of chemicals due to pesticide use depending how that fruit is grown, fresh fruit does not contain preservatives the way some fresh fruits do to enhance color and shelf life
Last post showed how to make an easy to make, fully flavorful instant salad dressing using only 5 ingredients: garlic powder, mustard, ground black pepper, vinegar, and oil. Here’s an easy variation on that dressing that changes only one ingredient by substituting oil with plain nonfat yogurt. (See the nonfat plain Greek yogurt to oil nutrition fact label comparison below and note that a serving of nonfat plain Greek yogurt is 1 cup (8 ounces) while a serving of oil is 1 tablespoon (1/2 ounce). That means that 1 cup (8 ounces) of oil contains 1920 calories and 224 grams of fat as compared to the cup (8 ounces) of nonfat yogurt shown below containing 130 calories and 0 grams of fat. Though any nonfat plain yogurt will work to make this dressing, I like using nonfat plain Greek yogurt for this dressing for its high protein content, thick texture, and rich flavor.)
Here’s a quick, easy, and fantastically flavorful salad dressing that requires only 5 ingredients (garlic powder, black pepper, mustard, vinegar, and oil), a teaspoon, and a 16-ounce jar with a snug fitting lid (if you don’t have a jar, you can use a measuring cup instead). The small amount of salt and sugar in this recipe comes from mustard (and vinegar, if you use balsamic vinegar as shown below), which therefore makes the dressing low in both sodium and sugar, though please check the ingredients you use to make sure they comply safely if you happen to be on a sodium and/or sugar restricted diet.
Last post showed how to make a richly flavorful, nutty textured nut, quinoa, and flaxseed pie crust. Here’s how to make a pie using that crust – or any favorite crust you like – that fuses the terrifically robust flavors of apple pie and pumpkin pie (that even fully qualifies as a vegan dessert).
Here are the ingredients needed to make an apple pumpkin pie.
Here are the ingredients you need.
But what if apples or papaya aren’t available – or you don’t like either of them? No problem. Instead of apple, you can use pear or any other fruit, though the picture book instructions you can get here for this recipe showing how to prepare apples for cooking apply identically to pears. You can also substitute papaya with pineapple, mango, or even banana, or really any other fresh fruit that’s available that you like. As always, imagination and taste are your only limits.