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31
Jan
2013
My First Juicer



I was lucky enough to get a NutriPro Juicer from Bella for free! I have never owned a juicer, but was thinking about getting one. I always just figured I wouldn’t use it much.

nutripro masticating juicer

Even though I received a free juicer, all words written are my honest true thoughts.

Anyhow, if you are new to the juicing world, there are two types of juicers out there: centrifugal and masticating (chewing) juicers.

The NutriPro I got is a masticating juicer meaning that it “chews” through the food slowly. This is also known as the “cold press” method which supposedly preserves more enzymes and nutrients. We are not sure exactly how many nutrients are lost in the centrifugal juicers–it may be insignificant.

fresh carrot juice

Overall, I love my juicer, and it is fun to watch it crush foods. Sometimes it gets stuck if you put in a chunk of carrot that is too large. It seems to do about average as far a the yield that it produces. Mr. Cyclist thinks it may be a little low yield.

It is fairly easy to clean and dishwasher safe, and very quiet compared to other juicers I have heard.

fresh green juice

This is my standard juice that I make: 3 leaves of kale, half a small cucumber, 2 stalks celery, 1 small-medium apple, 2 lemon slices. Then, I add some wheat grass in between (if I have some ready and grown).

wheat grass for cats

Lemon (the cat) loves wheat grass, too!

You can read more about the NutriPro at my post on Diet-Blog.

Do you have a juicer?

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2
Nov
2012
Pumpkin Apple Protein Bake… Attempt 1



I tried to create a no sugar added, high protein bar. It turned out more like a bread pudding…

At least it looks pretty. Tastes similar to a french toast almost.

I used quinoa flakes, brown rice flour, milk, 1 egg, egg whites, stevia, chopped apples, applesauce, pumpkin, spices, and walnuts. It really wasn’t too bad, it just turned out too moist.

Back to the kitchen!! When I figure it out perfectly I will post the recipe.

Does anyone have any suggestions?

 

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26
Jul
2012
Add Cashews for Delicious & Nutritious Meals



A few weeks ago we experimented with cashews in an Indian-style dish. I often order Thai food that has cashews cooked in, and have always enjoyed it. They have great texture; the cashews become nice and tender.

Cashew Chicken with Korma Simmer Sauce

Plus, think of all the nutrition benefits you get from cashews:
Cashews are loaded with copper. Copper is a key enzyme for SOD (superoxide dismutase). SOD is a powerhouse of an antioxidant. Without copper, SOD does not function so well. Copper also functions as an enzyme for other antioxidants. As a bonus, copper helps to maintain healthy blood vessels, bones, and joints.

Next time you are making a stir-fry or casserole style dish, try adding some cashews to your saute ingredients! I recommend buying raw whole cashews (bulk grocery stores including Whole Paycheck will carry these).

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13
Feb
2012
Dress Up Dining Space with Plates



Since I was moving all last week, this weekend I worked on decorating the apartment. I had saw all these ideas for using plates on the wall for decoration, and decided it would be a great way to add a splash of color to the boring white apartment walls.
 Here is how to do this project–it is pretty easy!

  1. Collect plates from different stores like World Market, HomeGoods, TJ Maxx, Ross, Marshalls, Pier 1, and Target. And feel free to get some plastic plates because they are lightweight and don’t look any different from the ceramic plates when up on the wall. You can also try etsy for some unique plate finds. Keep in mind a color theme. It doesn’t matter if the plates will match perfectly.
  2. Order these plate hangers from amazon. They glue to the back of your plates and add a hook for the wall. You can not see the adhesive or the hook, and they are very sturdy.
  3. Pick up some 3M Command adhesiveor mounting squares or strips. These can be used for any plastic plates or very small/lightweight plates you have. 3 squares should hold most of the lightweight plates on the wall. I cut some of the mounts to fit the backs of the plates better.
  4. Line up your plates on the floor to decide how you will arrange them on the wall. I took a few pictures to remind myself and decide what I like best.
  5. When you are ready to arrange on wall: Measure where the center of the wall is, and start with the center/middle plate first. Then, build outward, stepping back each time to check your work.

Here is a close-up! I still have to move that white plate closer to the others…

Also check out apartment therapy where I found my inspiration.

I figure that the decor is important for my dining area if I want to try to eat more at the table!

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9
Jan
2012
Is There an Easier Way to Make Vegetable Chips?



We stopped by the Cook’s Warehouse in Atlanta today seeking some baking racks for our oven to speed up the process of cooking various vegetable and fruit chips.

Exhibit A: Apple Chips
They are delicious and healthy, but take about an hour or so in the oven. We can only make one sheet or two at a time, and we need to find a way to improve the quantity produced. By the time you take out one batch from the oven, you eat them all before you can even make another batch!

So, the idea is to find a baking sheet with holes for air circulation, or a baking racks that we can place on tiers in the oven. A worker at the Cook’s Warehouse gave the idea of putting these baking rings as spacers in between baking sheets.

The idea is for the contraption to look something like this:

Then, put the contraption in the oven, and make tons and tons of veggie chips!
Do you make veggie chips, and if so, do you have a way of making higher quantities at one time?

I will let you know what we find out!

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9
Jan
2012
Miso Hungry



Have you ever thought about making your own miso soup? I hadn’t, but Mr. Cyclist got the urge to make some, and I found out it is super easy.

These are the instructions from a container of miso paste:

Love the pictures.
Here is what miso paste looks like for those wondering:
So, all you have to do is boil some water, add some tofu that you have cubed, add seaweed (which I find is optional really), and then add a few spoonfuls of miso paste. Stir, and then turn off the heat. Add some green onions or chives to the top for garnish.
But, be careful, because the miso soup contains a high amount of sodium! There are a few varieties that sell reduced sodium miso paste, and I would definitely recommend that. But, they are harder to find. You may have to go to a specialty grocery store like we did.

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2
Jan
2012
Spice Up Your Organization Update



Back in May I created this magnetic wall system for my spices:

I used plastic containers to which I glued magnets. I thought it was a wonderful idea, but they slowly started to come off their magnets.

So, this Christmas, we received a wonderful gift of little magnetic spice tins which are from The Container Store. Finally, the spices look organized and clean.
The best part is that you can fit many more magnetic containers on the board. And, you don’t have to actually open the containers to get the spices out. They have little openings where to can shake out a small amount of flavor.
This is probably the best spice organization method out there. All you would need to do is buy the metal board from a hardware store or amazon, and then get the containers from The Container Store (or online somewhere), and then label them if you like!

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12
Dec
2011
What to Do With Red Wine That’s “Gone Bad”?



Sometimes I don’t finish a bottle of red wine before it starts to “go bad”. And I often leave it sitting on the counter for weeks just in case I find a use for it in cooking. Well, tonight was one of those nights!

You can add red wine to asparagus instead of, or along with balsamic vinegar. I like to add it to any vegetable that goes well with balsamic vinegar. Red wine has a similar flavor when cooked, but in my opinion, adds more depth of flavor (and it’s healthy). Just add a few splashes, let it reduce, and add a few spices, and you’re done!

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17
Oct
2011
What To Do with a Peck of Apples?



We went to an apple festival in Ellijay, GA this weekend in search of some tasty apples. I came home with a peck of apples which I figured out is supposed to be about 10.5 pounds for only $8. That means it was only about $0.76 per pound. Great deal. And they are tasty, local pink lady apples.
I also tried fried green tomatoes for the first time this weekend–I am from the North, so give me a break. I know this is not health food. I am not stupid. There were also a few fried green beans that we tried which were not as good.

I liked the flavor and texture of the fried green tomatoes, but you can’t eat very many because they are so heavy. If you fry one whole green tomato (sliced), it is about 500 calories for the whole thing. This was still a better choice than the fried onion everyone else was walking around with which was closer to 2000 calories.

The weather was in the 80′s (in October!) this weekend, so I got an ice cream cone to cool off before selecting my apples.
Then, we went on a nice long hike to work off our more unhealthy choices, and spotted the 2nd largest tree in Georgia.
 Anyway, here are my ideas so far for the ten pounds of apples I have:

  • Eat them.
  • Make apple butter. This seems like a pain, and a lot of the nutrients would be removed. But, I found a crock pot recipe which seems like a better idea here.
  • Make an apple pie or apple tart. Too time consuming right now.
  • Make baked apples like I have in the past.
  • Healthy apple coffee cake. Mmmm. Sounds delightful just thinking about it.
    • Food.com recipe
    • Make a healthier version of this Emeril recipe
    • The Galley Gourmet recipe
  • Apple Muffins.
    • Chocolate and Carrots Blog recipe
    • Recipe using canned pumpkin
  • Waldorf Salad
  • Brussels Sprouts with apples from Back to Her Roots
  • Apple Chips
  • Caramel Apple Jello Shots. Can not believe this.
Any more apple recipe ideas?
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27
Jun
2011
Quick Tip: Spice Up Your Marinade



I made some tilapia and a few shrimp with a Thai sesame lime marinade. The marinade turned out amazing on the shrimp, but not as well as I had liked on the fish.

The key to adding more flavor to your marinade is by adding extra herbs and spices. Read the label on your marinade to see what herbs and spices are already used, and then add more of your own. This brings out the flavors and adds more depth.

For this one I added dried cilantro, garlic, and sesame seeds to spice it up. I just needed to marinate the fish a little longer. Or, you can always make your own marinade instead of the jar stuff which has more sodium. I buy bottles of marinade for convenience sometimes, but always check the sodium content, and preservatives.

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