The hardest part of making these full-on flavorful banana flax pancakes – and it’s not that hard to do at all – is flipping them in the pan because there is no fat or oil added to the batter. I, therefore, recommend using a sturdy spatula like the metal-bladed spatula shown here as well as…
Followed a link from Stonehearth Newsletters to the recent and very informative Orlando Health article (I recommend you see by clicking any picture on this page) about our powerfully strong emotional connection to food and how that affects both why we eat and our body weight.
Bottom line: our emotional connection to food is established early in life and is reinforced as we grow. We’re either rewarded or reward ourselves for doing something well or comforted when we’re hurt, tired, or upset with flavorful, and usually not so nutritionally sound, foods at times that don’t necessarily correspond with our body’s need for energy-sustaining nourishment. That emotional connection is so strong that it stays with us throughout our lives unless or until we first become aware of that connection and then use that awareness to develop strategies to change our behavior.
This turkey leftover Parmesan recipe is just as easy to make – and vary to your taste – as it is fantastically flavorful to enjoy.
Here’s what you need – if you don’t have leftover turkey or oven roasted squash as shown below, just substitute those with whatever meat/vegetable leftovers you have.
Thanksgiving: by far my favorite holiday! All that’s expected is a good meal with family and friends. For help in the kitchen, just click any picture on this page to get to the Gotta’ Eat, Can’t Cook Thanksgiving Help page that provides a planning and timing guide with links to step-by-step picture book recipes that show how to make favorite Thanksgiving dinner dishes: roast turkey (cooked quickly and tenderly at high heat), turkey gravy, mashed potatoes, bread stuffing, easy and flavorful pie crust, apple pie, and an assortment of whipped creams.
Homemade fresh cranberry sauce, with its Thanksgiving signature sweet and sour flavor and mouth pleasing snap and pop, tastes much better than canned cranberry sauce and is just as easy to make as boiled water. Fresh cranberry sauce can also be made well in advance and keeps fresh for weeks in the refrigerator.
Here’s all you need to make fresh cranberry sauce. Note: you’ll see a carton of orange juice in the picture below. Cranberry sauce recipes usually call for water. Instead of water, I like using fruit juice – orange juice as shown or apple or any other juice – for added flavor.
Click any picture above for an easy to follow step-by-step picture book recipe. For more stress-free Thanksgiving dinner help, click this link to the Gotta’ Eat, Can’t Cook “Thanksgiving Help” page.
I’m sure you’ve seen signs in the grocery store urging you to order fresh turkeys now. But is fresh really better than frozen?
Actually, it’s really your preference because the quality of frozen and fresh turkey meat is about equal. Frozen turkeys are less expensive and can be stored in the freezer for at least a month with no loss in meat moisture and tenderness but require time to defrost. Fresh turkeys are more perishable and are therefore more expensive because of how they have to be handled to get them to market safely. Fresh turkeys should also be refrigerated until they’re ready to be prepared for roasting and should be cooked within a day or two of purchase to ensure maximum freshness. One key point: if you ordered a fresh turkey, make sure to pick it up the day BEFORE Thanksgiving at the latest as most grocery stores are closed Thanksgiving Day.
For more Thanksgiving tips and step-by-step picture book recipes designed to make your Thanksgiving as stress-free and FUN as possible, please check out the Thanksgiving Help page you can get by clicking this link or by clicking the tab as shown in the picture below.
I’m a lifelong cyclist and love rippin’ it on the road just about every day of the year to push my body, maintain my mind, and sustain a fully spirited, positive attitude. But like a rocket on a launchpad – and like any other cyclist/athlete – I can’t fly without fuel.
I recently came upon a recipe for rice cakes (nothing like the puck-shaped, crunchy variety you find on grocery shelves) put together by pro-cycling Team Sky nutritionist Nigel Mitchell to sustain top world-class athletes on long rides. Here’s a shot of Nigel’s rice cake recipe, which you can get along with a full article by clicking this link, and…
Quinoa (pronounced “keen-wah”) is one of my favorite…seeds. Yah, right away, that’s one of the things that makes it stand out. Quinoa is not a member of the true grass family, like wheat, barley, rye and other grass grains. Instead, quinoa, which comes in white, red, and black color variations, is really a seed, and, specifically, it’s the seed of the goosefoot plant shown below. Read more »
The hardest part about making these great tasting chips – and it’s actually not hard at all; it just takes a little time – is peeling the sprout leaves as shown above. After that, it’s just add oil, broil & enjoy!
Food usually comes to mind while I’m out on the bike. After a spectacularly colorful October ride, I came home to put together this recipe that combines the nutty flavors of pistachio pesto and hummus along with the fresh crunch of red bell pepper and creamy texture of avocado. Great stuff for a post-ride/workout meal or any lunch or dinner.