If you're not a fan of curry, turmeric, apples and onion ... might want to pass on this one. Personally, I love, love, love those flavors so this is one of my go to recipes for a quick dinner. While I am fine with it just the way it is, my DOH, Tom, would prefer some kind of meat ... so shrimp, beef, or chicken would work well in it or next to it.

• 1 cup of brown Jasmine rice, cooked
  
• 1 - 2 T. coconut oil (or use Ghee for ½)
  

Melt the coconut oil in a large pan. Add any or all of the following, to taste:

• Chopped onion
  
• Chopped apples
  
• Currants
  
• Curry powder
  
• Turmeric powder
  
• Coconut flakes
  
• Salt and pepper
  
  Basically, just cook and stir until it has the taste you want. Many variables, of course … use your imagination! 
  
  The onions and apples complement each other and the spices. If you aren’t familiar with Indian food, go easy on the turmeric and curry … they have a bit of the bite which is why I add apples and currants.
  

Experiment!!

One of my favorite breakfasts, especially during the autumn and winter months, is fruit soup. It is warming, soothing, and keeps the morning constitution in check.

Feel inspired and add a cinnamon stick, star anise, a pinch of ground cloves ... make it your own!

Here is a current favorite:

​Ingredients:

• ¾ cup sugar
• ¼ cup sea salt, I use Light Gray Celtic Coarse Sea Salt 
• 1 - 2 T. melted cold-pressed coconut oil
• 3 - 4 drops of therapeutic essential oil (my favorite is lemon), optional

Directions:

1. Mix sugar, salt, and coconut oil in a small mixing bowl
2. Blend well.
3. Add your essential oil, if using.
4. Store in a glass container

You can use any oil or a combination of pure and healthy oils like:

• Coconut oil
• Avocado oil
• Grapeseed oil
• Olive oil
• Sweet almond oil
• Argan oil

NOTE: select a finer salt is you like a less coarse scrub

To use, wet your hands, scoop up a bit and massage it into your hands, legs, and/or arms. Do not use on your face.

These have, without a doubt, become my husband's favorite little treat! We could easily eat them all, but manage - most of the time - to have a wee bit at a time.

This recipe is from one of my goto sources for great, simply, healthy (most of the time) recipes on the web ... The Minimalist Baker! When I post one of her recipes, usually with my tweaks to suit our likes/dislikes, I will post the original post from her site. Please stop by and check out her recipes, subscribe to her newsletter, and support her wonderful efforts! Thank you.

Honey Mama's Chocolate Bars

• 1/2 cup cacao (or cocoa) powder, sifted
• 2 T. almond butter
• 1 T. melted coconut oil
• 3 T. raw and/or local honey
• 1 healthy pinch of a great salt - like Celtic gray salt

Optional additions:

• 1 T. cacao nibs
• whole or chopped almonds
• shredded coconut

Instructions:

1. Add sifted cacao (or cocoa) powder into a small bowl.
2. Add the almond butter, melted coconut oil, raw honey, and salt.
3. Gently stir with a spoon to combine into a thick paste. If you are doubling the recipe (and we ALWAYS do!) you can use a small food processor.
4. While mixing, you are going for a fudge-like dough with some thickness to it.
5. Put parchment paper in a small bread pan, add the fudge, cover with parchment paper, and use a second bread pan to press down the first batch. If you double the recipe, three small (really small) bread pans work well.
6. Play around with it ... add whatever ingredients you like. Today I made a double batch and put almonds in one, cacao nibs in one, and raisins in the third.
7. You can keep them in the freezer as they never get too hard to break off.
8. These are finger-licking good!!!

​Visit The Minimalist Baker for more great recipes!
@minimalisticbaker #minimalistbaker

My husband and I decided to give Misfits Market a try recently and we have discovered how boring our meal plan was getting. nips, collard greens, Brussels sprouts, mangoes and other items we don't often use. Today's package arrived with celery (last week, too) so we had more that we'd ever use! So, I  hit the Internet and learned I can freeze it (wash, cut up, dry, and freeze on a cookie sheet, then bag it, then toss in the freezer to use later in soups, etc. Then ... celery soup!! Who knew my DOH would L-O-V-E this soup so much!!

Who's Karen? She is a wonderful lady from my past. She was my mother's friend from LeLeche League way back in the early 60s. When my summer days were surrounded by six younger siblings and I wanted to escape, I'd ride my bike to Karen's house where I often found her in the kitchen making lemon squares. To this day, they are my go-to dessert!

Karen's Lemon Squares
Crust Ingredients:

• 1 cup flour
• 1/4 cup powdered sugar
• 1/2 cup melted butter, no substitutions, please!
• Grated lemon peel

Crust Directions:

1. Mix together and press into 8" x 8" pan.
   
2. Sprinkle grated lemon rind over top.
3. Bake for 20 minutes at 350 degrees.

Topping Ingredients:

• 1 cup granulated sugar
• 2 T. flour
• 1/2 t. baking soda
• 3 T. lemon juice
• 2 eggs, beaten

Topping Directions:

1. Combine and pour over baked bottom for 25 minutes at 350 degrees.
2. You can sprinkle more powdered sugar over the top, if you'd like.

Ingredients

• 2 whole chicken thighs
• 1 cup of brown rice
• 1 – 6-inch sweet potato peeled and chopped
• 2 – 7-inch carrots chopped unpeeled
• 1 cup shredded spinach, or peas (check with your vet before giving your dog spinach)
• 2 1/2 cups water
• 1/2 tsp finely ground eggshell or calcium supplement
• Coconut oil if you choose

Directions

1. Throw all the ingredients except coconut oil in the InstantPot.
2. Cook on manual for 23 minutes, turn off and let naturally release.
3. Take chicken off the bone, shred, and stir all ingredients well. 
4. Add coconut oil if desired while the mixture is warm.

Eggshell Powder
INGREDIENTS

• 12 eggshells, cleaned and dried

 DIRECTIONS

1. Once clean and dry, eggshells can be left at room temperature in an airtight container until you save enough to make a batch.
2. Preheat the oven to 300F.
3. Spread the eggshells evenly on a baking sheet and bake for 5 to 7 minutes. The eggshells will still be mostly white or brown but might have a slight tint, which is okay. Baking eggshells any longer can produce an unpleasant smell.
4. Allow the eggshells to cool, then grind in a blender or clean coffee grinder for 1 minute, or until you achieve a very fine powder with no sharp edges.
5. Store at room temperature in an airtight container for up to 2 months.
6. Amount to feed: Eggshell Powder should be added to homemade diets at approximately 3/4 teaspoon per cup of prepared food.

Yield: 12 teaspoons.

Unlike my mother's recipe, mine is a bit simpler and as my palate changes - whether more mature or old taste buds, I currently prefer mine. You be the judge!

If you're like me, you hate the irritating buzzing sound of gnats swarming around your ears, eyes, and mouth, right? Here is a spritz you can carry around for those pesky critters. You can also make it a roll-on!

In reviewing my choices lately, I realized my essential oils were costing me a fortune, but I wasn't sure where else to go as I have been a Young Living advocate for years.  A dear friend told me about a woman named Stephanie who owned The Herbal Toad in Ozark! I loved the name and spend a good bit of time over the next week getting to know Stephanie who is a certified herbalist. How amazing is that? 

I have always been interested in using herbs for health and grow several myself.  I feel like a sponge every time I visit her, soaking up all her knowledge and wonderful tinctures. Stephanie is so helpful, carefully answering every single question I ask!

If you're local and looking for an alternative way to good health, I can wholeheartedly recommend The Herbal Toad! If you're not local, she has an ever-growing online presence!

Tell her Elizabeth sent you!

The Herbal Toad

Elsewhere on my blog ...

• Basil Pesto
• Fresh Herb Tip
• Rosemary Focaccia Bread

Our recent family reunion was amazing ... tons of great food, great activities like kayaking, hiking, swimming, etc. I was asked for my broccoli salad recipe, so for those who requested the recipe, here you go!

​For the Dressing:

• 3/4 cup mayonnaise (to make it a bit healthier I use ½ plain Greek yogurt, but didn't at the reunion)
  
• 1/4 cup of sugar or Stevia (I use Stevia)
  
• 2 tsp apple cider vinegar
  

For the Salad:

• 1 lb fresh broccoli (chopped to about 4.5 cups)
  
• 1/2 cup dried cranberries
  
• 1/2 cup raw sunflower seed kernels
  
• 1/2 cup red onion (diced)
  
• 1/2 cup cooked bacon (crumbled)
  

Instructions:

1. Whisk together your mayo, sugar or Stevia, and vinegar. Set aside.
   
2. Mix together your broccoli, dried cranberries, sunflower seeds, red onion, and bacon.
   
3. Pour dressing over salad and mix together until fully coated.
   
4. Place in refrigerator for an hour before serving.
   
5. Serves 4-6.
   

My daughter, Natasha, loves this soup and it's perfect for any occasion.

• 3 teaspoons olive oil
• 1 onion, chopped
• 1 clove garlic, chopped
• 1/2 teaspoon cumin
• 1 teaspoon coriander powder
• 1/4 teaspoon chili powder
• salt, to taste
• 5 cups vegetable broth
• 1/2 cup chickpeas
• 1/4 cup couscous (get gluten free, if needed)
• 1 tablespoon fresh mint
• 1 tablespoon parsley

Directions:

1. Heat the oil and saute the onions and garlic over medium heat for 2 minutes or until soft.
2. Add the coriander powder, cumin, chili powder, and salt
3. Stir and pour in the vegetable broth
4. Bring to a boil and cook for 3 - 4 minutes over medium heat.
5. Add the chickpeas and couscous and remove from heat.
6. Serve hot, garnished with mint and parsley.

I hope you make some fresh tandoori roti ... it's easy and amazing

Anyone who knows me knows I love everything there is about food. In an interest to be as healthy as possible I have shifted from low carb to vegan and much of what is in-between. What does that mean?  First, if means we have had some amazing food over the years but in all the 'programs' or 'diets' we've tried all have both pros and cons.

The biggest con, for both my husband and me, was limitations of certain items. And, usually things we loved! No bread, no meat, no whatever ... you get the picture.
So, what is one to do when too much of a good thing isn't good anymore?
I asked myself what I really wanted. I discovered I mostly want to just plain feel good ... strong ... toned ... fit. So?

In scrolling through my Facebook feed, I came across my niece's page. There was an amazing photo of her and I knew what I wanted to do. Granted, Tom is not on my page at all, but that's OK as he has his own journey. Over the years he has been gracious - even though vegan was HIS idea! - to encourage me and sometimes jump in. But the plan is so simple ... no food is forbidden but rather portion control. Being a hands-on learner, I love the concept and it has really helped me SEE what to do. I feel amazing and am full of energy, though I still enjoy a little nap in the afternoon ... yeah, gimme a break ... I'm pushing 70! Naps happen!

So, I sent my niece a message and basically told her I wanted to be her. We chatted. As I shared my thoughts I had an epiphany! I exercise, I play tennis, I eat well, there is no doubt about that. I eat as organic as possible, plenty of fresh fruit and vegetables, very little, if any, processed food. So what's my problem? As I said, portion control and understanding how food affects my body. Was it really that simple? Yes, it was.

My niece explained I just needed to understand what my body needed and put it into categories or rather 'containers.' As a tactical learner, I was excited.

I ordered my little containers and was shocked at the size. I just knew I'd starve and that was not something I looked forward to at all. It also came with an incredibly wonderful cookbook - everything I've tried so far has been amazing! Plus, the dreaded diary, and a workbook. That workbook and the accompanied online videos explained what I'd been missing all these years.

What surprised me the most is how much food I was actually eating. So far, I have not felt hungry at all and I've easily dropped 12.5 pounds and many inches!

The daily workout is making a difference, too! I have also started playing tennis and that has increase my stamina ... most days, I cannot wait to play!!

​Stay tuned for more on #21dayfix!

Serves 2
Ingredients:

• 2 eggs at room temperature
• 1 cup cooked quinoa
• 1 cup grape tomatoes
• dash of salt
• dash of pepper
• 1 cup chopped kale, stems removed
• 2 cloves garlic, finely chopped
• 1/2 cup chopped fresh basil
• 1/2 cup mozzarella

Directions:

1. Bring small pan of water to boil.
2. Add eggs and cook for 6 minutes.
3. Run under cold water after cooked.  
4. Set aside.
5. In a medium cast iron pan, heat oil over high heat until oil is fragrant
6. Add the tomatoes, pinch of salt and pepper, shaking the pan until tomatoes are blistered.
7. Top cooked quinoa with tomatoes.
8. Lower the heat under the pan and add the kale and garlic and the remaining pinch of salt and pepper. 
9. Cook until slightly charred, then remove from heat and add the basil. 
10. Mix well.
11. Break the eggs in half and top quinoa with egg and cheese.

Serves 4

Ingredients:

• 2# medium carrots halved lengthwise
• 1 (15.5 ounces) can chickpeas, drained and rinsed
• 6 T. extra-virgin olive oil, divided
• ¼ t. Black pepper
• ¼ t. Kosher salt
• 1 cup frozen sweet peas, thawed
• 1 cup plain whole-milk Greek yogurt
• 2 T. fresh lemon juice
• 1 t. Sugar
• ¼ cup pitted kalamata olives, chopped
• ¼ cup roasted sunflower seeds
• ¼ cup loosely packed flat-leaf parsley leaves

Directions:

1. Preheat oven to 450 degrees.
2. Place carrots and chickpeas on a rimmed baking sheet.
3. Drizzle with 2 T. of the oil and toss to coat.
4. Arrange in an even layer.
5. Sprinkle with pepper and half of the salt
6. Road carrot mixture in the oven until mixture is browned and carrots are tender about 20 minutes.
7. Add peas to the baking sheet and continue roasting for five minutes.
8. Meanwhile, whisk together the yogurt, lemon juice, sugar, 3 tablespoons of the oil, and the remaining ¼ teaspoon of salt in a bowl.
9. Spread yogurt mixture on each plate, arrange carrot mixture on top.
10. Sprinkle with olives, sunflower seeds, and parsley.
11. Drizzle with remaining tablespoon of oil.

Per serving:
529 calories / 32g fat (5g saturated) / 8g cholesterol / 13 g figer / 17g protein / 17g sugar (1g added) / 765mg sodium / 3mg iron / 203mg calcium

Vegetarian / Gluten-Free

Recipe from Health magazine / May 2019

Note: This was way better than I expected! While Tom isn’t a big fan of chickpeas, he liked them in this! He especially enjoyed the carrots!​

My daughter-in-law, Mary, is an amazing baker and has given me permission to share her recipe. This recipe has become a family favorite!

Makes 60 cookies if you use a small melon-baller
Preheat oven to 375 degrees F.
Ingredients:

• 1 cup butter
• 1 cup brown sugar, packed
• 1 t. Vanilla
• 1 t. baking soda
• 1½ t. Cinnamon
• 1 cup white sugar
• 2 eggs
• 2 cups flour
• 1 t. salt
• 3 cups oats

Optional Ingredients:

• Raisins, Crasins, white/milk chocolate/butterscotch chips, nuts, etc.

Directions:

1. Cream butter and sugars
2. Add eggs and vanilla
3. Blend well but don’t over mix.
4. Add flour, salt, soda, and cinnamon
5. Mix well.
6. Add oats
7. Add additional ingredients
8. Bake for 8 - 10 minutes; allow to cool slightly before removing from pan.

Grandson, Aidan, loves Aunt Mary's recipe. It has become our family's go to oatmeal cookie!