What’s not to be charged about? Spring weather’s finally really here. Everyday I’m on the bike I see more green sprouting, more wildlife in fields and in the air, and even some wild things like the Grafton Upton Train cutting across Old Upton Road in Grafton. Cool!
We know we need to wash our hands before handling food. We know we should rinse fresh fruits and vegetables with edible skins before preparing or eating them. But what about can tops – whether we’re taking the whole top off, like with this tuna can…
…or just popping a hole in it, like with this can of condensed milk? No matter how carefully we open a can, the top of the can always comes in contact with at least some of the contents inside the can. Read more »
May 8th, 2014 
Blog, Breakfast, Cycling, French Toast 
Comments Off on French Toast with a Savory Topping – All in Pictures 
Yah, I know, ‘sounds weird at first – but then, wow, French toast with a savory topping? You’ll own it, especially for lunch or even dinner.
Here’s all you need for ingredients, all of which look GREAT!
Just click any picture on this page for a freshly revised, complete step-by-step picture book recipe.
May 5th, 2014 Blog, Breakfast, French Toast Comments Off on French Toast with Yogurt, Jam & Fresh Fruit – All in Pictures 
Here’s all you need to make another energy-sustaining, fully flavorful alternative to maple syrup French toast topping with yogurt, jam, fresh fruit, and dried fruit. If you’re using leftover French toast, just do what I did with the piece of French toast you see below and give it a quick 30 second blast in the microwave oven before laying on the topping. Easy!
Just click any picture on this page for a complete, easy to follow, and newly revised French Toast with Yogurt, Jam & Fresh Fruit step-by-step picture book recipe.
May 1st, 2014 Blog, Breakfast, French Toast Comments Off on French Toast with Nut Butter and Jam – Easy & All in Pictures 
You bet, this is easy – and darn delicious! All it takes is spreading your favorite nut butter and jam on a piece of cooked French toast either fresh out of the frying pan or warmed in the microwave to give you a topping that’s both flavorful and much more energy-sustaining that traditional maple syrup or any other straight sugar topping.
Here’s all you need.
Click any picture on this page for a very short, newly revised step-by-step picture book recipe.
April 28th, 2014 Blog, Breakfast, French Toast Comments Off on Pan Cooked French Toast – All in Pictures 
I don’t know about you, but I sure love the smell of butter, eggs, bread, vanilla extract and ground cinnamon cooking in the morning. Great stuff!
Here’s what it takes to put together fresh pan cooked French toast.
Click any picture on this page for a complete, freshly revised and more colorful step-by-step picture book recipe.
April 23rd, 2014 Blog, Vegetables Comments Off on Oven Roasted Potatoes – Easy to Make, All in Pictures 
Oven roasted potatoes are a great, less fatty but fully flavorful alternative to French fries and are darn easy to make. All it takes is a quick clean, cut, season, roast – and have at ‘em!
Just a quick word about whether to peel or not to peel the potato skins. I recommend not peeling the skins from the potatoes. Not only is peeling an extra step, but more importantly, removing the skin significantly decreases the nutrient and fiber content found mostly in both the potato skin and right below the skin.
FAO/USDA potato nutrition facts – click for link
April 18th, 2014 Blog, Breakfast, Eggs, How To & Tips Comments Off on Easy and Safe Soft or Hard Boiled Eggs – In Pictures and Video All right! Adios, snow – bring on spring! The weather’s getting better – yah! We’ve got a big holiday weekend ahead. Boiled eggs – either plain white or brightly colored – are gonna’ be centerpieces of kids’ dreams Saturday night and breakfast tables Sunday morning – and, yes, it takes a real man – or woman – to eat those eggs out of the cups you see above – all in fun.
For the easiest and safest way I know to make soft or hard boiled eggs, just click any picture on this page for a free, newly revised much more colorful Gotta’ Eat, Can’t Cook step-by-step picture book recipe, and/or check out this short step-by-step video.
April 11th, 2014 Blog, Breakfast, Pancakes Comments Off on Nut Butter, Yogurt, Fresh Fruit and Dried Fruit Topping – All in Pictures 
Last time, I showed how to make almond, quinoa and flaxseed pancakes, shown below, that are a great energy-sustaining alternative to sugar “spike and crash” traditional flapjack pancakes.
Here are the ingredients to make a nut butter, yogurt, fresh fruit and dried fruit topping that goes great on those pancakes – or any pancakes, French toast, or waffles – that’s both terrifically flavorful and provides sustained energy. As mentioned in the recipe, though I’m using almond butter (which I’ll show how to make fresh next), any nut butter will work. The same goes for the fresh fruit, dried fruit, and yogurt. It’s all about taste and imagination – and imagining that what you’re going to make is gonna’ taste great!
Click the top picture or bottom two pictures on this page for a complete step-by-step nut butter, yogurt, fresh fruit and dried fruit topping picture book recipe and/or the second picture from the top for the almond, quinoa and flaxseed pancake picture book recipe.
April 4th, 2014 Blog, Breakfast, Pancakes Comments Off on Almond, Quinoa and Flaxseed Pancake – Picture Book Recipe 
Do traditional flapjack pancakes, especially when they’re soaked or slathered with your favorite sweetener, tend to give you – or your kids – an eye-bugging, “take-on-the-world” energy spike followed not long after by a nose-diving, “UGH!” full body crash? You bet I know the feeling,..and it’s all caused by sugar.
But why give up pancakes just because of sugar? Here’s an energy sustaining, easy-to-make alternative made with ground almonds, cooked quinoa and ground flaxseed that cuts the sugar, boosts the protein – and IMPROVES both flavor and texture. You can see what they look like fresh out of the pan in the photo above. Here’s one of my favorite ways to have them with full-on flavor: topped with non-fat Greek yogurt, fruit, dried fruit and a good shot of fresh whipped cream.
I’ll put that topping recipe together this weekend and post it soon. In the meantime, here’s what you need to make almond, quinoa and flaxseed pancakes. Yah, I know: some of the ingredients might look or sound new to you, but give ’em a shot. That’s half the fun of it all. As always,…
…just click any picture on this page for a complete, easy-to-follow step-by-step picture book recipe.
