Gotta Eat, Can't Cook

January 20th, 2016

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Instant Nonfat Yogurt Salad Dressing Picture Book Recipe

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.)

January 4th, 2016

Blog, Dessert

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Easy to Make Apple Pumpkin Pie – All in Pictures

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.

December 23rd, 2015

Blog, Dessert

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How to Make a Hearty Nut, Quinoa & Flaxseed Pie Crust – All in Pictures

Want a pie crust that stands on its own with full-on hearty flavor and nutty texture? Then try this very easy to make nut, quinoa, and flaxseed pie crust.

Here are the ingredients you need.

December 15th, 2015

Blog, Breakfast, Fruit

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Warm Apple & Papaya Fruit Topping – All in Pictures

This fresh and very quickly cooked apple and papaya fruit topping goes great either warm right out of the pan or chilled on hot or cold cereal, waffles, pancakes, French toast, yogurt, or ice cream.

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.

December 8th, 2015

Blog, Breakfast, Cycling Food, Pancakes

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Banana Flax Pancakes – Fully Flavorful, Easy to Make & All in Pictures

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…

December 3rd, 2015

Blog, Food & Wine Reviews, News, Nutrition

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How to Recognize and Change Our Strong Emotional Connection to Food

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.

November 30th, 2015

Blog, Chicken & Turkey

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Easy Turkey Leftover Parmesan – All in Pictures

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.

November 23rd, 2015

Blog, Seasonal/Holiday Recipes, Thanksgiving Dinner, Video & Picture Ebooks

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Thanksgiving Tip: Fresh or Frozen Turkey?

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.

November 10th, 2015

Blog, Snacks, Vegetables

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Brussels Sprouts Chips – Flavorful Alternative to Bagged Chips & All in Pictures

Brussels sprouts chips are an excellent quick, flavorful, and much more nutritious alternative to commercially bagged chips.

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!

November 3rd, 2015

Beans, Blog, Cycling Food, Fitness/Health

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Microwave Cooked Pistachio Pesto and Hummus Quesadilla – All in Pictures

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.