Saturday, October 1, 2016

Next five days menu plan

Day 1
Breakfast - smoothie, scrambled eggs with a black bean/homemade salsa topper
Lunch - leftover carrot ginger bisque
Dinner - spicy Thai basil lettuce wraps

Day 2
Breakfast - Use up whatever is in the fridge smoothie
Lunch - cream less spinach soup
Dinner - orange peanut dip with raw veggies
Stuffed peppers, roasted veggies, salad

Day 3
Breakfast  - No cook strawberry oatmeal
Lunch - Big Salad with whatever is available
Dinner - Turkey Meatballs over spaghetti squash

Day 4
Breakfast - Chocolate strawberry smoothie
Lunch - Portobello mushroom salad
Dinner - Turkey Burgers

Day 5
Breakfast - blueberry breakfast cobbler
Lunch - black bean lettuce bundles
Dinner - Salmon with pesto topper, salad, roast veggies

Thursday, September 29, 2016

Carrot Ginger Bisque

Tonight I was having bad cravings - for a beer and some chocolate chip cookies.  Cooking dinner was a challenge when I kept thinking about snacking.  Luckily, I got most of it prepared yesterday.  I made a creamy carrot ginger bisque with a cashew cream.  It was delicious and completely satisfied my craving for beer and cookies.  Let me share the recipe with you.

Creamy Carrot Ginger Bisque

1 tbsp. olive oil
3/4 c. onion diced
1/2 c. celery diced
1 1/2 inch piece of ginger chopped fine
4 cups veggie stock*
1 small red potato cut into pieces
6 carrots, peeled and chopped
1 cup cauliflower chopped
1 1/2 teaspoons curry powder
a dollop of cashew cream**

Sauté onions, celery and ginger in oil over low heat until onions are translucent.  Add stock, carrots, potato, curry powder and cauliflower to pot.  Bring to a boil and simmer until veggies are tender.  Puree' in a blender and return to the pot and heat through.

This was great with a salad and a piece of bread stork bread.

* I made my own veggie stock by saving all the peels, skins etc. of the organic veggie I buy in the freezer in a bag.  Then pop them in a slow cooker with 6 cups of water and spices of your choice.  I like thyme, parsley, garlic, salt and pepper.  Let it cook for 12 hours.

**Cashew Cream
1/2 cup raw cashews
1/4 cup cold water
1/2 tablespoon lemon juice (optional)
1/4 tablespoon maple syrup (optional)
Soak the cashew in cold water overnight.  Drain.  Grind them in a food processer or with an immersion blender.  Slowly drizzle in your cold water while grinding.  Process to the consistency you like by adding more water. You can add lemon juice and maple syrup to sweeten it up.

Wednesday, September 28, 2016

Lonely little orphans

I found some items that have been left behind - they include a bracelet and a sock.  Any takers???

Oven veggies

So last night Neale and I had the most delicious veggies that I just made up.  So here is my recipe:

Lady M's kick ass oven veggies

1/2 a golden beet
2 carrots
3 tiny new potatoes
1/4 red onion
2 tbsp. avocado oil
1 tsp curry powder
1 inch of ginger minced
Dulse granules (seaweed as a salt substitute)
juice of 1/2 an orange

Cut all veggies into pieces. Leave the skin on the little potatoes. Sprinkle and drizzle the rest of the ingredients on the veggies, cover and bake at 350 for 45 minutes.

Holy Guacamole - these were to die for good! 

Monday, September 26, 2016

Fun picture from the visit participating in "not so healthy" activities

Furhman salad dressing a hit

I had a salad tonight upon which I placed Furhman's balsamic almond dressing.  It was really good and easy to make.  I made it this morning in a jar using my immersion blender.  His Lordship liked it too.  Here is the recipe:
Easy Balsamic Almond Dressing
1 serving
2 tablespoons water
1 tablespoon plus 1 teaspoon balsamic vinegar
1 tablespoon raw almond butter
1⁄4 teaspoon onion powder
1⁄4 teaspoon garlic powder
1 ∕8 teaspoon dried oregano
1 ∕8 teaspoon dried basil

Whisk water, vinegar and almond butter together until mixture is smooth and almond butter is evenly dispersed. Mix in remaining ingredients.  I used real onion and garlic as the immersion blender will puree' anything.
We each had some and there is plenty leftover for another salad so way more than 1 serving. Definitely a recipe I will make again.
My curry was awesome too - I only used about 4 oz of meat cut very small as a condiment.  To that I added lots of onions, garlic, mushrooms, canned tomatoes and spinach.  I cooked it in a little spray coconut oil.  In addition to the regular spices - cumin, turmeric, ginger, coriander, and hot pepper,  I roasted two cardamom pods and ground them up.  That added a lot of sweet!  We ate it with small pieces of banana in lieu of mango chutney (which is full of sugar) over cauliflower rice.  I found that caulifower organic at Costco and it was delicious steamed with the curry. So no salt or sugar and very little fat!  You ladies should try curry - they are so forgiving and full of flavor!  We each had a serving and I have some leftover for a lunch!

Sunday, September 25, 2016


Well sisters - tomorrow I start a diet that I call "slim down to Halloween".  It is my attempt to get a corset on my plump little body.

The diet rules are:

No booze!!!

Eat a Furhmanesque breakfast and lunch followed by a zone dinner.  At least I am going to give some of the Furhman recipes a try and see how they go.  I worry that the dinner recipes will not be filling enough so I am going to add 4 oz. of protein.

Here is my plan for the first four days:

day 1

breakfast - soaked oats
lunch - veggie pizza, small salad
dinner -  lamb curry over cauliflower rice, green salad

day 2

breakfast - berry smoothie
lunch - big salad
dinner - tomatillo chicken breast, spinach, new pots

day 3

breakfast - veggie smothered omelet (zone not Furhman)
lunch - veggie stir fry over cauliflower rice
dinner - lamb kebabs, capris salad

day 4
breakfast - apple pie oatmeal
lunch - Mexican salad
dinner - salmon, green salad, sautéed mushrooms over spinach

day 5
breakfast -big smoothie
lunch - mixed green salad with pears, apples and walnut vinaigrette
dinner - carrot soup with cashew cream and crusty bread stork bread, green side salad

what are you eating?????

Wednesday, September 14, 2016

The Parthenon

Well as we all have heard, our favorite Chicago eatery closed its' door two days ago over unpaid taxes and bills. Such a pity.  Had I known it was in such dire straights, I would have eaten there in June.  I guess I just took it for granted that it would always be there for me.

I have so many great memories - the time Dad drove up to the front door of 561 and carried Grandma and Aunt Helen up the front stairs because it was snowy.  I am sure the rodidas was flowing that night!

I checked out the cookbook which is selling for an astronomical price after the closing.  Hopefully, they will do a reprinting as I would love to make those recipes.  I have never been to another Greek restaurant that even comes close.  Goodbye Parth...we will miss you.

Sunday, September 11, 2016


We grew some beauties on our tree here in Manitou - a wet summer and a mild spring have combine to produce amazing fruit.  Froze a bunch, ate a few raw, gave three away, and made a cobbler!

Thursday, August 4, 2016

Saturday, July 16, 2016

Good for the Soul

Neale and I had a quickie recently - no not what your thinking.  I am talking a short camping trip up to the independence pass.  It is so good for the soul to get away from technology and listen to the birdsong.  We had beautiful weather and the wildflowers were peaking!  These are pictures from the pass and the Linkin Lakes hiking trail.

Wednesday, June 29, 2016

How does your garden grow

His Lordship and I have planted a garden this year and we are beginning to enjoy the benefits of our labor.  Here are two yummy things we are having for dinner grown by us - baby lettuce and radishes.
We will top this salad with delicious homegrown herbs.  Pictured here are chives, oregano, dill, parsley, sage and thyme.

Sunday, May 22, 2016

Already Behind...

The year is not even 1/2 over and I have already fallen behind in my blogging goals.  I think I was supposed to keep up with this twice a month, but April was obviously a complete sham.  So I have some new veggies to share.  The first we had for dinner last night.
They are the fabulous golden beet and purple sweet potato.   I roasted these with a purple beet and red onion in some oil, salt and pepper.  Oh so yummy!
During April, the most adventurous I got with a vegetable was purchasing a red cabbage.  I ended up adding it to soups, and salads but did not try a designated red cabbage recipe.  One of you will have to share you favorite red cabbage creations with me.  Does anyone make a mean fish taco??

Monday, March 28, 2016

New veggie and recipe for March

This Months veggie was a Napa cabbage.  I used it to make a fabulous recipe called Asian turkey cabbage cups.


Saturday, March 26, 2016

Salad dressing made easy

I cut this recipe from the Martha Stewart magazine because I am intrigued with making my own salad dressing.  I can't believe the junk that is added to commercial dressings - tons of sugar, salt, preservatives, titanium dioxide - yuk! 

The first dressing I tried was this Orange miso.  It was pretty tasty.  I did not use safflower oil but an extra virgin olive oil.

I also love the idea of not buying any more stuff in glass jars but making my own stuff in containers I reuse. Good for me ,  good for the planet.

Saturday, March 19, 2016

Best Smoothie Ever

This is one kick ass smoothie recipe I got from thrive market.  Very, very tasty - like drinking candy.  It will definitely satisfy your cravings for sweets!
mine did not come out nearly as purple as in the picture- guess I added to much spinach!

Thursday, February 18, 2016

New Veggie for January

One of my resolutions this year is to try a new type of produce I don't normally eat.  In January, I purchased a daikon radish.  I used it in a few interesting ways - I added it to salad, used it in a stir fry and butter steamed it as a side dish.  I have to say it was ok but I am not rushing out to buy it again.  It was kind of tough when cooked.  I liked it in salad but not anymore than regular radishes.  So lets see how it stacks up nutritionally compared to a regular red radish. Well the daikon is a bigger radish with more calories and carbs but way more vitamin C and other nutrients than a red radish.


Amount Per
Calories 61

% Daily Value*
Total Fat 0.3 g0%
Saturated fat 0.1 g0%
Polyunsaturated fat 0.2 g
Monounsaturated fat 0.1 g
Cholesterol 0 mg0%
Sodium 71 mg2%
Potassium 767 mg21%
Total Carbohydrate 14 g4%
Dietary fiber 5 g20%
Sugar 8 g
Protein 2 g4%

Vitamin A0%Vitamin C124%
Vitamin D0%Vitamin B-610%
Vitamin B-120%Magnesium13%

Amount Per
Calories 1

% Daily Value*
Total Fat 0 g0%
Saturated fat 0 g0%
Polyunsaturated fat 0 g
Monounsaturated fat 0 g
Cholesterol 0 mg0%
Sodium 2 mg0%
Potassium 10 mg0%
Total Carbohydrate 0.2 g0%
Dietary fiber 0.1 g0%
Sugar 0.1 g
Protein 0 g0%

Vitamin A0%Vitamin C1%
Vitamin D0%Vitamin B-60%
Vitamin B-120%Magnesium0%

Friday, February 5, 2016

The anti aging salad

Did I post this last year??? I can't remember.  It says draft in the posts list so I am going to put it up now.Sometimes I watch Peggy K's kitchen cures on the Z living channel.  Well I don't anymore because we cancelled the dish network but I used too.  This is a recipe that I really liked from her show.  It is supposed to be a salad but I prefer it as a dip with tortilla chips.  She promised that it would stop me from aging but I think she lied.  Oh well, it tastes good anyhow.  Of course, I can't eat these yummy chips since I am on the zone diet but one can dream.

Mango avocado dip

The ingredients
1 chopped mango,
2 chopped avocados
1/2 chopped red pepper
1/4 chopped red onion
juice of 1 lime
handful of chopped cilantro

Dressing: olive oil, sea salt cayenne pepper, lime juice

Chop mango, red pepper, red onion, cilantro, lime juice.  At this point you have the option of putting it in the fridge for a day if you want to make it in advance.  Add avocado and dressing shortly before serving.

I like these 'Food Should Taste Good' multigrain chips with flax seeds

For the Birds

On Monday we had a whopping snow storm - about a foot of snow. 

 I knew my birdies would be hungry so I made up some homemade suet with a recipe I got from the Ash Canyon B & B back in 2013.  Here it is in case your birdies are hungry too.


The Junco and bushtits both think it is yummy

Bushtits always come in flocks, eat for about 10 minutes and bugger off again

Thursday, February 4, 2016

Blast from the Past

Last Christmas I received this as a gift from one of my Twisted Sisters.
His Lordship and I discovered this way back in about 1988 when we lived in Champaign Urbana.  When my mom came to stay with us, we shared it with her.  She loved it so much that we used to buy it in large quantities and give it to her for Christmas.  For about 15 years it has been off of my radar.  But low and behold, my sister found it.
We used to make it with Campbell's soups.  But being a little more health conscious now, I used these soups instead to prepare it last night.

I also sautéed 1/2 cup of chopped red onion and 1 lb of mushrooms with the ground bison I used instead of ground beef.  For liquid, I added 1/2 of soaking water from some dried mushrooms, a cup of homemade bone and veggie stock and 1 cup of water.  It came out very yummy!  But unfortunately, because of all that rice, I can only eat a little of it.  Looks like his Lordship is going Cajun for the next week. 

Saturday, January 23, 2016

New Recipe for January

One of my resolutions is to try a new recipe every month.  Last week, I made something I have been meaning to try for ages - homemade miso soup.  I love miso soup.  It doesn't have many calories and in winter, it is hot and comforting.  To control the salt, I used a low sodium sweet miso and a low sodium tamari sauce.  Here are the ingredients:
They include two kinds of sea veggies - kombu for making a dashi which is Japanese broth and wakame to add with the tofu to the broth.  To make a dashi, one brings a piece of kombu and 5 cups of  water to a boil. Take it off the heat, discard the kombu and pour the hot water over 1/2 cup of bonito flakes.  Let that steep for 10 minutes and strain. 
Then dissolve 3 tablespoons of miso in the broth, add green onions, tofu and wakame and simmer.  If it is too bland, add a few tablespoons of tamari.  It is that easy, low calorie and really satisfying.

Friday, January 22, 2016

Just Kick Me...

I have been on the zone diet for a week and have lost 4 1/2 pounds.  It has been fairly painless thus far.  Menus have consisted of smothered omelets, health drinks, Icelandic yogurt and fruit mostly for breakfast, a big old salad for lunch, and a meat and veggie dinner.  No flour. No booze. 1 cookie on Tues. and even an Indian meal out last Saturday.  I think portion control is making a big difference - I have been good about controlling the serving size.  Of course, limited carbs helps with that since I am a carboholic and have no bottom to my carb rubbish pit.  So next time I blog that I have gained 4 pounds, please just kick me and remind me of how painless it would be to go on a diet for one week (before it is 12 pounds and requires 2 months of dieting).

Wednesday, January 20, 2016

A Fuhrman Recipe for you...

I made this recipe for the first time a couple of weeks ago.  I really like it!  It's super easy and totally adaptable.  You could put just about any nut, dried fruit, choc chips(!!) in these cookies (more like a muffin, really) and it would be delicious.  This is my current go-to snack when I'm craving junk.  Not low in calories but healthy and filling so definitely helps.  Wouldn't really work in the Zone, though.  Too many carbs.  

Banana Oatmeal Cookies
Jennifer Shmoo
20 minutes
2 cups old fashioned oats
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
4 medium ripe bananas
1/4 cup raw sunflower seeds
1/3 cup raisins or currants

Preheat the oven to 300ºF. Line a baking sheet with parchment and spray with nonstick spray.

Use a high-powered blender to process the oats into flour. Pour the oat flour into a mixing bowl and add the baking soda, cinnamon, nutmeg and ginger.

Put the bananas into the blender and blend until completely smooth. Add to the oat mixture along with the sunflower seeds and raisins or currants, and mix until well combined.

Use a 1-ounce cookie scoop to place spoonfuls of the cookie dough on the baking sheet. Dip the scoop in water to keep the dough from sticking. Use lightly moistened fingers to flatten each cookie down slightly. Bake 15 minutes.

Cool cookies on a wire rack and store in an airtight container. Makes about 24 cookies.


Tuesday, January 19, 2016

Hiking goal

 My hiking goal for 2016 is to hike more than 2 miles 3 times a week.  I know your real hikers are laughing because 2 miles is a walk not a hike.  But to my lard ass, it is still a lot of work.

His Lordship and I did some nice hikes (walks) last week.  Poor man - I hold him back so.  He has to take these mincey little steps and listen to me groan every time I tweak my knee.  His marriage prison sentence has been a long one!

We took some lovely pictures.  The first was of Red Rocks open space on a lovely sunny winter morning.   This is how it looked.

Our second hike was to the Lizard Rock trail in the lost creek wilderness.  It was stunning and we had it all to ourselves.  We hiked out and back about 7 miles.  The ice spikes on our shoes were lifesavers.

His Lordship on the trail.  We had to walk under this huge rock.

I hope you are getting outside to enjoy some fun and fitness this winter.