lemon cream cheese tea cookies

1 c. butter or margarine                                          

1 c. sugar
3 oz. cream cheese
1 egg
1 t. vanilla
1 1/2 c. flour
1/2 t. salt
1/2 t. baking soda
1/2 t. baking powder
zest of 1 lemon

Heat oven to 325 degrees. Combine flour, baking soda, baking powder, and salt. Set aside. With an electric mixer, cream butter, cream cheese, and sugar until light and fluffy. Stir in vanilla and lemon zest. Stir in flour mix in three parts. With a cookie scoop (1 T.) drop rounded balls onto cookie sheet (lined with silpat or parchment) approximately two inches apart. Bake for 10-12 minutes or until golden brown. Cool for 5 minutes on the sheet and then remove to a cooling rack.

Serve with hot tea or hot lemon water.

gardein fishless filet

The moment I saw the ad for this I was anxious to try it. I was very confident that one of the supermarkets would stock them and indeed I was right. They bake nicely. They make a hearty sandwich. They taste like the real thing. They are amazing.

The serving size is 2 at 180 calories per serving with 9 grams of protein. You can serve them as fish sticks for dipping. You can add a side order to complete the meal. Or you add lettuce and tomato and make a sandwich. 

german chocolate cake

This recipe is not mine...it was a gift to the universe by Eloise Harvey, Steve Harvey's mom. May she rest in paradise. 

Ingredients:

Cake

• 1 (4oz) package of Baker’s German’s Sweet Baking Chocolate
• ½ cup water
• 2 cups flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 4 eggs yolks
• 1 tablespoon vanilla
• 1 cup buttermilk
• 4 egg whites

Frosting

• 1 (12oz) can evaporated milk
• 1 ½ cups sugar
• 1 ½ stick butter
• 4 egg yolks slightly beaten
• 1 ½ teaspoon vanilla
• 1 (7oz) package of Baker’s Coconut
• 1 ½ cups chopped pecans

Directions:

Cake

1. Preheat oven to 350°. Line bottom of 3 9-inch round cake pans with wax paper
2. Microwave chocolate and water in a large microwavable bowl on HIGH 1 ½ to 2minutes or until chocolate is almost melted. Stirring halfway through heating time. Stir until chocolate is completely melted.
3. Mix flour, baking soda, and salt. Set aside
4. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy
5. Add egg yolks, 1 at a time beating well after each addition.
6. Stir in chocolate mixture and vanilla
7. Add flour mixture alternately with buttermilk, beating after each addition until smooth
8. Beat eggs whites in another large bowl with electric mixer on high speed until stiff peak forms
9. Gently fold into batter
10. Pour into cake pans
11. Bake 30 minutes or until cake springs back when lightly touched in center, immediately run spatula between cakes and sides of pan.
12. Cool 15 minutes. Remove from pans. Cool Completely..
13. Use a serrated knife to cut the cake into layers before frosting.

TIP: When dividing the cake into layers, use Dental Floss.

Frosting

1. Stir milk, sugar, butter, egg yolks, and vanilla in large saucepan.
2. Stirring constantly cook on medium heat 12 minutes or until thickened and gold brown.
3. Remove from heat.
4. Stir in coconut and pecans. Cool to room temperature.
5. Spread over cake

Note: I used two layers and omitted the slicing with floss.

vegetarian pepper steak

2 T olive oil

12 pieces of Gardein Beefless tips

½ cup sliced onion

½ cup sliced green pepper

¼ cup sliced celery

2 baby Bella mushroom buttons sliced

Salt, pepper flakes, black pepper, and onion powder

Sautee vegetables and tips in 2 T of oil over medium-high heat and season to your desired taste.  Cut tips in half. Serve over cooked whole grain brown rice. Yum! Serves 2.

black bean burgers

1/4 cup grated Parmesan cheese
1/2 cup dry black beans cooked tender (makes about a cup of cooked beans) ground lightly but not into paste
1 slice of ground whole grain bread
3 T ground flax
2/3 cup assorted vegetables...ground: red peppers, green peppers, yellow peppers, orange peppers, carrots, onion, and celery. Saute vegetables in vegetable oil
1/2 cup corn

*season to taste...but red pepper, chili pepper, onion powder, cumin, and cayenne are preferred

Saute vegetables. Mix ingredients thoroughly and allow it to chill in the refrigerator for an hour to set. Lightly oil a skillet bring to medium heat. Form burgers with a half cup measurement. Press into hot oil with fork. Brown to your desire on each side. Remove and serve with with your choice: lettuce, tomato, salsa, guacamole, and sour cream.

say no to co-washing? say what?

There seems to be a movement in the natural hair community against co-washing, and its coming mainly from natural stylists who are 4c who once co-washed. I am starting to believe that in the rhetoric, they are pandering to 4c hair patrons.

Why?

My theory is that getting a non 4c head into the stylist seat is a task. Naturalists with less than 4c have looser curls, experience greater manageability, and overall spend less time styling. They also tend to manipulate their hair less and wear fewer ‘protective styles’ to maintain their hair growth. Natural stylists need patrons who cannot or do not want to attempt to style their hair.

I can say this because I do have a 4c section of hair and that is this hair type can be tedious to work with. It requires a very well researched hair skillset. Very few bloggers have 4c. They are mostly the growing population of texlaxers, who tried the natural way but found a kismet through texturizing their hair in order to loosen the curl pattern.

We all know looser hair is more easily to work with. I know this to be true because I have a lower than 4c section that is extremely different than some of the denser sections.

Again, I feel that this is a marking ploy by stylists to stump the 4c community and engage them to come to salons and pay for services. It’s a coup and I wouldn’t fall for it. I will not ever say that co-washing can replace shampoo, but unless you go cone/sulfate/paraben free in all of your products, you will find yourself using sulfate shampoo from time to time. That detergent tends to leave your hair dry.

Overall, on your hair journey, discover what works for your hair. Remember that what works for some will not garner the same results for you. Be patient. If you never knew your hair or you’re trying to adapt to a change in your hair, be especially patient. You may lose before you win. It’s a journey…and the road will wind but the goal is always that to know better allows you to do better.

Learn from the experiences of others, but never allow yourself to be trapped into giving up something that works for you. Research. Test. Learn. 

texlax update...3 and 6 months

It’s the 6 month mark for the top/front sections, but the 3 month mark for the crown. Since this texlax effort comes with the intention to stretch the entire head towards February (annual date) on the HHJ, I decided to do a full tex-lax, commencing with the crown. The crown is the densest and therefore the most resistant to processing.

The prep started the night before utilizing extra oil especially in the scalp. By morning I was ready; set to go after a gentle finger and wide-tooth comb detangling session. I parted my hair into four sections and with gloved hands I mixed (A&B) of the Crème of Nature Argan Oil No-Lye Relaxer.

Here’s where it gets personal…

My texlax is established not through time in processing, but through weakening the relaxer intentionally by adding the following: 2T Argan Oil, 2T Aloe Vera Gel/Juice, and 2T of Cream of Nature Argan Oil Deep Penetration Conditioning Treatment.

It only takes me a half jar with this length of hair, but by the time I give it my personal touch I have a ¾ jar ready to apply. The application is done swiftly, starting with basing my edges with petroleum jelly, then re-touching crown, top, sides, and perimeter. Smoothing through then washing immediately in the shower, I made sure all of the relaxer was removed before applying my Suave Naturals Conditioner.

I finger detangled gently.

Next the Aphogee 2 minute Re-constructor. I smoothed this through. I will need to purchase another bottle by the next touch up. I anticipate that I can go to January/February. This looked like a really good application. I was thoroughly pleased. Finally, I neutralized.

Wow! My hair was looking delicious. I love the texture. I see the growth. I am pleased. Now it was time to do more protein using the Crème of Nature Argan Oil Intensive Conditioning Treatment. I smoothed this through instead of combing, pinned up my hair, applied a baggie, covered the baggie with a satin cap, and then sat under a warm dryer on medium-low heat for deep protein treatment.

I rinsed this out in the shower after 35 minutes setting, smoothing my hair clean with a warm-cool rinse. I applied my Suave Almond & Shea Butter Conditioner and did more finger detangling, and noticed fewer shed hairs. Things were looking good. I finished off with a warm then cold water rinse to seal the cuticle. Good deal!

The final step was the LCO. After spraying with the peppermint water spritz, I used the wide tooth comb through my hair. It practically glided straight through. It was nearly perfect!

With each section, I concluded using more Peppermint Water Spritz, Marguerite’s Magic, and Mimosa Hair Honey. Black Castor Tea oil is a good scalp oil following washings, but especially lovely after a texlax. It’s a good set! I completed the style with two side-by-side buns after my hair dried a little. 

six month update...healthy hair journey

It is August and not really much has changed. But this is an excellent time to make some notations about the Healthy Hair Journey. We are here. It is the half-way point.

I have learned…

There are multiple textures of hair growing from my scalp that require very specific time-honored retouches.  The finest of them is the nape that does not require a retouch at all but if there was one, annual is the minimum time between retouches. This texture is a fine curly texture around 3b/3a.

The top front and sides are slightly coarser. This texture is 3c/4a. This section is the most delicate. It is cropping new hair since the introduction of Vitamins and better nutrition. It tends to be the weakest but it is gaining strength. This section will not be retouched any more than 2x a year. It presents best with natural texture.

The fiercest section is the crown. It is the densest in appearance but it can be easily broken and damaged due to a lack of protein/moisture balance. This section suffered more than any over the last few years. It is also the section I spend the most time with, giving it a gentler hand when de-tangling.

This texture is 4c. If there was a 5 anything, I am sure it would be scoring in the 5’s at the least.

I notice about 2.5 to 3 inches of new-growth as I approach retouch time for the top/front/sides. I wouldn't say that measurement of growth is at the crown, however the crown was retouched in May and so far it is on a 3-4 month cycle.

Remember I am a tex-laxer. I do show in appearance as a natural textured member with 3a-3c hair because of the tex-laxing. However, I am not a natural. The products that I used as well as the amount of care that I give my hair on this journey have shown promising results.

I expect to continue using the same process for the next 6 months as I reach the 1 year mark. I use what works at the least cost. I do favor Carol’s Daughter Marguerite’s Magic and Mimosa Hair Honey on wash days. My favorite co-wash is Herbal Essences Naked.

Some of the shampoos/conditioners that I use on poo days are Cream of Nature Detangling, Whole Foods Everyday 365 Lavender for normal/dry hair. I tried a sample of Giovanni’s that I found at Whole Foods. My favorite light ‘cheap’ conditioners are still Suave Natural’s Sun-Ripened Strawberry, Aloe/Water Lily (and Everlasting Sunshine if I can find it) brands, as well as the Suave Almond and Shea.

Currently, I alternate wash/co-wash every four days. The wash days are preceded with an oil/conditioning pre-poo treatment and/or follows with a protein treatment. My favorite protein treatment is the Ayurveda/Egg that follows an ACV treatment. My favorite pre-poo is a mix of Coconut/Olive Oil with Hollywood Beauty cholesterol conditioner.

I began using Elasta QP’s Mango Butter moisturizer and its leave-in conditioner products. Both work amazingly well. They are very moisturizing and pleasantly fragrant.

Lastly, my peppermint water spritz and the natural oil mixes (black tea oil, lavender/avocado oil) continue to be a much needed product placement for LOC/LCO method of moisturizing and sealing.

I cut away a lot of my ‘old ends’ and to shorten the distance between the longer hair and the parts I broke a year ago through mishandling. I cannot say the trimming is over. Each session of styling reveals some strands that could aid the blunt look. Essentially, it is a search/destroy effort. This has been very effective.

The goal is healthy hair, not length. The blunt cutting gives it a fuller appearance. Layers are out. They make the hair appear thinner. Realizing that my hair is more normal than thick is an achievement on this journey. Hair needs care to its specific texture.

This six month summation would not be complete without including Lucky Vitamin Hair, Skin & Nails vitamins and Vitamin D3/2000IU. Where nutrition reaches its maximum, the vitamins help to complete the leg. 

My Staple Hair Care Products

My hair is not overly pampered although it may seem that way. It is simply treated with care. “No-Heat” was a must during this first year. All of my styles originate from their naturally air dried state. I wear buns that move all around. My hair is ‘conditioned’ to respond to the products and styles and for the next six months, unless there is shift in the universe they will remain. There is no need to re-invent. The staples have spoken.

maintenance

This is the time after you have reached your fitness goals. Although goals change and are adjusted continuously in a lifestyle change, most or all of the weight you set out to lose is complete. It is officially maintenance. This is a tricky time. For first timers, this is another step into the unknown, just like the initial goal to lose weight. For veterans, athletes, or those returning to the game, there is an existing schematic for what the time after the the time looks like. When you know better you do better. Essentially the expectation should be to stay in game with or without the motivation to lose, but to maintain a healthy weight and nutrition program.

If in fact you felt like a dieter throughout your weight loss plan, you are without a doubt in 'maintenance' if you choose to keep the weight off and not rebound. The maintenance program is nothing like the weight loss program. This program is adjusted whenever necessary, but for the most part it still includes regular exercise and an optimum nutrition. It does not mean you can totally slack off and throw away everything you did and all of the hard work it took to reach your success.

Remember what the first time felt like. Although you may take days, even weeks off, you will learn through trial and error what you can and cannot do to maintain a healthy weight and fitness.

I am in maintenance. I expect my maintenance program to evolve. Currently I am focusing on increasing my raw food supply, increasing: strength, flexibility, and endurance. In short, that doesn't look much different than my initial goals...right?

Right!

Weight loss was never a goal for me. My focus was always increasing: strength, flexibility, and endurance along with whole food/clean eating. Weight loss is a gift or result of exercise and optimum nutrition.

My body is continuously changing-getting leaner and stronger. My workouts have and will always adjust over time. So what is maintenance for a 'lifer'? Maintenance is simply homeostasis: the tendency toward a relatively stable equilibrium between interdependent elements, especially as maintained by physiological processes.

In essence, my body will know when it needs to lose or gain. I will continually work towards optimum health and nutrition. My body will self-adjust accordingly.

postcard from a traveling vegetarian

As a vegetarian, the journey for me has been easy. In the beginning it was not so much for those around me to get used to. Sometimes people are not sure that you are for real. But the longer you do something the more people realize and recognize that you are serious. They may not become you, but they respect what you do.

The only thing that potentially can make a vacation go absolutely wrong is not having enough food to eat or simply enjoy...at least for a foodie like me. It is a stress button. Of course I learned to think ahead, tow some fruit/veggies, some ample whole grains, water, and other nutritious pre-packed snacks. The latter is the last thing I will plug into my luggage, but it is a snack better than the alternatives...which are purely junk!

It is a blessing to be understood for who you are and not feel closeted because you are different.

the wedding diet...bootcamp

From June to August registers the most weddings of the calendar year. All of my friends and family were married during the summer. You would think with all of the planning it takes to knock down a date/venue for this time of the year, that the diets would start coming out of winter.

Not!

I will be spending July/Aug teaming and tightening up the bridesmaids and bride for an August nuptial. Now this is not to throw shade, but a little goes a long way when done over a long period of time. The event date fast approaching is enough to stress gain. For those new to exercise, it will feel like torture.

Expect to ache!

Yes I said it. Not only will I be pushed for time to whip some bodies into the best they can be, but will likely be squeezing my workouts within this group training session. With that said, there are some tips to use to get things right, get them tight...

*hydration
*clean eating
*trim and eliminate waste
*cardio...lots of it

My motto is a lifestyle change. However, when you're 'dieting' for an event, you have to go all the way clean. Time is short and that means your body will demand 200% from you to get decent results.

Get ready, get set...let's go!

chocolate chip cookies

I cannot take credit for this recipe. Although I have been baking Oatmeal Chocolate Chip cookies for years, it was Chef Kendra who inspired me to venture to oat flour to give those cookies that 'je ne sais quoi'. 

The cookies turned out marvelous and my new stand mixer had the pleasure of being the first to test run this amazing recipe. I thought I would share. 

1 c Oat flour (ground this flour from organic hard rolled oats)
1 c flour
1 c + 2 T milk chocolate chips (I used Toll House)
½ c butter (or margarine)
1/3  c brown sugar
1/3  c sugar
1 egg
2 t vanilla extract
½ t baking powder
½ t baking soda
½ t salt

Preheat oven to 325 degrees. Line a baking sheet with a silpat or parchment paper. Cream butter and sugar together in a bowl using a hand held electric mixer, or a stand mixer with paddle attachment.

When it’s creamy add the vanilla and egg and blend that in.

In other bowl mix the oatmeal flour, all-purpose flour, baking soda, baking powder and salt. Slowly mix the dry into the wet ingredients.

Stir in chocolate chips by hand. 3 T for each cookie, measure out cookies and place on prepared baking sheet about 3 inches apart. Flatten a little bit with your palm. Put baking sheet with cookies in refrigerator for 20 minutes before baking.

Bake for 17-22 minutes. Remove to a cooling rack to cook. Enjoy.

3 and 4 years...and going strong

This month marks a few anniversaries for me in my health and fitness challenge. This lifestyle change came with many adjustments in my life. Once I gave up prescription medications, meat, and adopted a regular fitness routine with progressive loading, much changed. Did my colitis and C.O.P.D. magically go away? No. As auto-immune disorders go, they have a resting/dormant or remission. Just when you think "I've got it" the bell is rung and you're symptomatic all over again.

I am grateful however, that although I still have flair-ups, acceptance was the biggest obstacle. Once I declared this battle I would fight for life, the moment came when any think non-traditional was open for inspection. A large part of this change was adopting a physical exercise program that help maintain healthy fat/muscle percentages. I am stronger, more flexible, and run with greater endurance than ever. Considering that we age in time, I think that is a good place to be.

Regular exercise is only about 30% of the battle. The other 70% of maintaining a healthy body composition is eating a nutritious diet. I started with a transition to Pescatarianism then to a full vegetarian. I increased my vegetable, fruits, and legumes. Whole grain breads, rices, and pastas ensure an optimum fiber content.

Many skeptics believed that I would fall. There was no way I could survive on this plan, because after all one needs meat to live. Really? Ask the gorilla. In short, it's 3 years as a non-meat eater and 4 years of physical exercise planning. Life could not be better. It certainly is better now than ever before.

I still see re-starters. I still get asked the same questions by the same people who have watched my physical transformation. I hate to say it but I hide from now...literally. It is not rocket science. I am living proof that change works. My diet is not so strict that it does not allow for cookies, cakes, and pies.

I follow the 80/20 rule. At least 80% of the time I am flying at regulation altitude. My diet and exercise is on point. The other 20% of the time, I am coasting, maintaining, and simply enjoying the foods that I have grown to love over this lifetime. Once I gave up dieting, everything else fell into place.

I encounter many arrogant first-timers who read a few magazine articles, leap on the bandwagon of the latest diet craze, and puff their chests out like they are pros. Until you have practiced it for a few years, then you cannot know what a veteran knows. There is nothing wrong with embracing a lifestyle change, but you cannot live your life on a diet, punishing and berating your entire plan because you ate four cookies, polished off a pizza, or ate cheesecake for lunch.

A lifestyle change means that you have found a way to make allowances for the comforts and rewards in the work and grind. For anyone who has trekked through a year and has come out on the other side, I salute you!

Here's to you as well...

broccoli vegetarian pasta salad

Hot days drive your desire for cooler foods. Here's a salad that you make your very own way. As a vegetarian I of course took the vegetarian route. But you can use chicken breast if you choose. You can substitute other vegetables, such as rainbow peppers, tomatoes, and cucumber.

2 cups tri-color rotini uncooked (cook al dente)

1 cup vegetarian (meatless chicken) strips (about 4-5 pieces)

1-2 cups broccoli cut in pieces steamed (1-2 minutes)

1 T minced garlic

2 T diced red onion

2 T diced celery

1 T minced carrot

¼ c sharp cheddar cheese

Salt, dill weed, black pepper, bacos, and parsley to taste

Preparation. Sautee strips in garlic, cool, then slightly pulse in food chopper.  Mix ingredients. Season to your taste. Chill. Serve with Vegetable Crackers.

You can use coleslaw dressing to your desired taste or make your own.

Dressing:

3 T mayo/salad dressing

1 T sour cream

1 T Caesar Dressing

1 T acv

1 T sugar

1 t honey

dill weed, black pepper

buttermilk cornbread...memories

It was long time since I had the taste of some awesome buttermilk cornbread on my taste buds. A recent fellowship for Memorial Day simply awakened the memories of childhood. It did not take long before I was circling the market for a collection of ingredients that could impress. Finally, I put something together. It was a 'cheat' by my evaluation, because I used a self-rising buttermilk corn meal. I can say for sure, Jiffy corn muffins as my quick-will-do-in-a-rush answer is officially on waivers.

Eventually, I will get to making them with yellow corn meal (...from scratch), but for now I will enjoy my corn muffins with some scrumptious pinto beans, fried cabbage, and Lundberg blend wild rice. The latter has become a huge grain staple in the cupboard. It will not replace my brown rice, which by the way makes some incredibly delicious grain meatballs.

carrot cupcakes w/ butter cream cheese frosting

Carrot Cupcakes:

1 1/3 cups all-purpose flour

1 teaspoon baking soda

¼ teaspoon salt

1 teaspoon ground cinnamon

¼ cup walnuts, chopped

¼ cup pecans, chopped

½ cup raisins (place in warm water to soften but drain water before combining)

2 large eggs

2/3 cup granulated white sugar

2/3 cup vegetable, safflower, corn, or canola oil

½ teaspoon pure vanilla extract

2/3 cup unsweetened applesauce (or grated apple or crushed pineapple)

1 1/3 cups finely grated raw carrots (about 1/2 lbs. carrots)

Cream Cheese Frosting:

½ cup butter, room temperature

8 ounces cream cheese, room temperature

2 ¼ cups confectioners' (powdered or icing) sugar, sifted

½ teaspoon pure vanilla extract

Carrot Cupcakes: Preheat oven to 350 degrees F and place rack in center of oven. Lightly butter (or spray with a non-stick vegetable spray) or line 12 muffin cups with paper liners. In a large bowl whisk together dry ingredients. Fold in the chopped walnuts.

In another large bowl whisk the eggs until lightly beaten, then whisk the remaining wet ingredients including the raisins. Then fold this mixture into the flour mixture until incorporated. Evenly fill the 12 muffin cups with the batter and bake about 20 - 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven, place on a wire rack, and let cool completely before frosting.

Frosting: In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. Add the powdered sugar and beat until fully incorporated and smooth. Beat in the vanilla extract. Add more confectioner’s sugar if needed. Pipe the frosting on the top of each cupcake. Sprinkle finely ground nuts on top.

Serve immediately or cover and refrigerate the cupcakes until serving time. The cupcakes can be stored in the refrigerator for several days. 

The verdict is in. 

First let me say that I do not hate this product. I love it. On a scale of 1 to 10 I would give it about a 7. 

I think Pantene Pro-V Truly Natural Hair Co-Wash Cleansing Conditioner is okay, cleans well, does not have that tingling sensation, or minty fragrance of Herbal Essences Naked Moisture Cleansing Conditioner. 

I will use this but not to replace anything. I probably will not buy this unless for some strange reason, Herbal Essences Naked Moisture Cleansing Conditioner discontinues. I love how thick it is. It is not bad, but I would basically call it my #2. At 22 oz. for $4.99, and with a coupon it could be about $4, it is a steal. Great product for the price, but I will not be storing it or coupons unless I am in desperate need of a replacement.

mini turtle cheesecakes

24-30 OREO Cookies (or Onyx), finely crushed (about 2 cups)

1 stick of butter or margarine, melted

1 pkg. (14 oz.) Caramels

½ cup milk

1 cup chopped pecans

3 pkg. (8 oz. each)  Cream Cheese, softened

¾ cup sugar

1 T. vanilla

3 eggs

2 oz.  Semi-Sweet Baking Chocolate 

Heat oven to 325°F. Over a double boiler melt butter and mix/combine Oreo cookie crumbs. Press crumbs into lined muffin pans. I used parchment instead of muffin liners.  

Melt caramels and milk in small bowl placed in a boiler, stirring after each minute. Stir in nuts; pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.

Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over caramel layer in crust.

Bake 45 min. - 1 hour or until center is almost set. Reduce heat in oven 10 minutes before minimum baking time.  Turn off oven for 5 minutes and remove from oven. Allow to cool. Refrigerate 4 hours.

Reheat if necessary, the reserved caramel mixture 1 min.; stir. Pour over mini-cheesecakes. Melt chocolate as directed on package; drizzle over cheesecake. Served best at room temperature, but hold reserves in the refrigerator.

memorial day...vegetarian

I have an invitation to a Memorial Day picnic and like most picnics, they only have enough vegetables or side order items to service the meat eaters a 'side'. And when I say a side, I mean a slim side. As for the non-meat eaters, we tend to suffer greatly, especially if we do not arrive early. I am prepared as usual and you too can be prepared.

First, you must prepare a staple of holiday vegetarian choices at home.

Second, you must eat before you head out. Most 'normal' people eat or graze throughout the day. It is the weird folks who fast all day, reserving calories for pigging out. No thanks!

Third, you must take/share an item that is a side or desert. This insures that you have at least one side or desert. Do not get stuck with beverages or paper products. You cannot eat that.

Fourth, stay hydrated. Often we think we're hungry when really we are not. If you eat on a schedule, as I do, stay on that schedule.

Fifth, you may even find that by the time you arrive at the picnic, you are not 'scheduled' to eat. Either way, claim your portions anyway. Food is not going to hold up and wait for you. Make a plate, even a small one and graze. It may even feel like a small binge because you recently ate, before you left home. Eat anyway. Then drink water. If you are there for several hours, there's likely time for you to graze once again.

Sixth, if none of this works out for you, remember you have water and food at home. Picnics are not just for stuffing your faces. It is fellowship with familiars. Enjoy your day and have fun!

new shampoo...everyday 365: lavender

It has been more than a year since I first tried Whole Foods Everyday 365 brand shampoo. I believe it was the grapefruit scented. I am not certain if I purchased the dry or the oily hair formula, but since I did not like it, quickly pushed through it somehow, it is long forgotten. But in my ongoing search to find a shampoo/conditioner that is 'cone' free, I am open to try any brand budget friendly that will work. As I am building a staple of dependable, yet economical hair care products, I have come to favor essential oils, namely peppermint and lavender.

Everyday 365 also brands in Lavender. In a less than a week, I will be completing my 'poo/co' for the month of May and this may be an excellent time to jump in to test the viability of Everyday 365 Lavender. I did notice that it also comes in Dry/Normal option.

When opportunity presents to try this, I will return with a product review!

oster planetary stand mixer

It only took me two months to decide. It was a toss up between this and the Kenmore Elite. The Oster Planetary Stand Mixer was a great find. I am a scratch cook/baker, so having some kind of mixer in my kitchen is a must have to reducing the physical task of mixing ingredients together.

The first mixer I ever purchased was the Hamilton Beach stand mixer with a rotating plate. I believe I paid around $20-30 for it close to 15 years ago. I was presented with a small budget, the KitchenAid was about $400 and there was no way I was taking that kind of leap.

The Hamilton Beach lasted until I loaned it to my sister, and it broke. It was an aged product so I was not about to stiff her for the cost I paid for it in 1999, after much usage. Instead I found the Wolfgang Puck stand mixer for a great price on Ebay and she compensated me for the lost. She liked the price so much she had me to place her an order as well!

I used that Wolfgang Puck a few times in the three years I owned it, but it only made me yearn more for a mixer that allowed me to add ingredients without ceasing the motor, as well as spin without having to manually rotate the bowl. I think I have arrived. I am a fan favorite of carrot cake, German Chocolate, and pound cake. I need a carbonated lemon-lime flavored beverage and I am good to go on the pound cake. 

My mixer arrived in a warm season but that will not stop my inspiration to bake. It does not come always, but when it happens I want to be armed with the right artillery. The Oster Planetary Stand Mixer should be the weapon I need to bust a move on some serious baking!

no bake granola bars

Ingredients:

1/4 c. honey
1 T brown sugar
2 T butter or margarine
1/4 c. coconut oil
1/2 t. vanilla
1-2/3 c. organic rolled oats
1-1/2 c. omega trek trail mix (Trader Joe's)

Preparation:

In a stainless steel mixing bowl or double boiler, heat oil, butter, brown sugar, and honey. Add vanilla, oats, and trail. Combine well. Press mix into a parchment/wax paper lined foil or baking dish approx. 8 inches long (6 inches wide). Refrigerate for 4-6 hours or overnight for best results. Cut into bars and enjoy!

progressive overload...progressing training

June 10th 2014 will mark my 4 year anniversary of commencing this 'lifestyle change'. As many know it was gradual but steadfast. The difference between this round and last round, was I completely gave up on prescription medications and emphatically embraced homeopathic/homevedic way of life. It is not like I never tried homeopathic before, as I was often called "mother earth" or 'witch' due my herbal remedies.

This lifestyle change that many still avoid, opting for diets and quick fix results have brought me to make this post. It seems as if I am often typing the same thing regarding the 80/20 rule, but I will say it again and again if necessary until the community embraces life-change over diets.

Diets do not work for the long term. You must find something that you can do for life or for at least 6 months to a year, and then steadily evolve from there. All who know me know I commenced with eating everything in portion size, then became a pescatarian who still used meat to season, to a pescatarian/vegetarian flex, and then in the Fall of 2013 officially swore of fish/seafood to become a Lacto-Ovo Vegetarian.

I put nutrition first in this post because it is first and foremost. It is where I obtain my natural medicines. But my workouts have also evolved. This part of my life is something that has peaks and valley's. My workouts (cardio/strength training) continually to reflect growth and change with my body.

Very often, and I do mean that, the gym buddies who are not serious about their nutrition and regular workouts continue to be astonished at how my body continues to grow and change, as if it should be getting fatter instead of leaner. It is of the mindset of those who are failing at conquering the beast who suggest you should follow their mantra.

I help those, but mostly spend my energies helping those who help themselves.

Also, intelligent people do not need to be convinced that a clean diet and progressive training will steadily produce favorable results. You do not need a picture of someone you hardly know over the internet in their 4th year of 'change' to believe that change is possible. You just have to do it. Mindless chatter is 'excuse' laden mockery of those who are doing the work.

What is progressive training/progressive overload? This principal refers to continually increasing the demands on the musculoskeletal system in order to continually make gains in muscle size, strength and endurance. In simplest terms - In order to get bigger and stronger you must continually lift more and more and make your muscles work harder than they are used to. If you don't, your muscles will not become any stronger or bigger than they currently are.

How does one create progressive training/progressive overload?

1. Increase Resistance
2. Increase Sets
3. Increase Repetitions
4. Increase Frequency
5. Increase Exercises
6. Increase Intensity
7. Decrease Rest Time

You cannot do these goofy challenges, lay off a season, and expect to remain or maintain the level of fitness you had when you were grinding. Summer bodies are honed in the Winter. Although any day (or season) is a good place to start, you cannot leave it there. It is a year-a-round hustle and this hustle must come with progressive training/progressive overload. Your diet must seek to achieve greatness.

Do I cheat? There is no such thing. It is calories in vs. calories out. I love my confections. I won't part with them other than from my cold dead fingers. Do I snack healthy? Yes, most of the time. Again, this is the 80/20 rule. Now sometimes it is 90/10 and I will tell you there are months where I am in the ZONE 100%.

I have however in the past suffered injury and had to layoff from workouts. I learned to not fret because a clean diet can get you through stalls or lags in your workout regimen. Truth: You cannot out-exercise a shitty diet. Eventually, it catches up to you. Imagine me on layoff from workouts and gaining instead of losing...

Yes, it could happen if you are stuffing your face full of junk and relying on exercise as your everyday 'get-out-of-jail-free' card. Train yourself to make improvements and you will show improvements. You do not have to be perfect, but aim for perfection.

my sisters general tso tofu...amazing

Does this look amazing? Yes. I know. You are drooling and thinking...this cannot be tofu. But it is tofu.

That amazing spongy white textured protein-rich, cholesterol-free, low-calorie delicacy I often rave about has kindled the heart of my sister. A foodie like me she still had not crossed the burning sands into my vegetarian staple-world.

I knew eventually I would get her. She is as health conscious as I am and the results truly speak for themselves.

If you have not tried tofu, give it a fair shot. Don't judge it by the color of its skin, but the nutrient content. It will amaze you!

stromboli

I must admit, I took a short cut with the pizza dough. While shopping at Trader Joe's I was browsing the produce and spied this bag of seasoned pizza dough and was anxious to try it. I brought it home and made a wonderful Stromboli.

 

Ingredients:

Field Roast Lentil Slice

Red Onions

Tomato

Mozzarella Cheese

Spinach

Mushrooms

Olive Oil

 

Preparation: Preheat oven to 400 degrees and move the center rack up one position.

After sautéing the vegetables and allowing them to cool, I placed about 1 T of olive oil on a baking sheet and brushed it over a section large enough to stretch the dough over while flat. I never make folded pizza or Stromboli on any surface other than the one I am using to bake it.

 

Press dough over surface of baking sheet. Sprinkle some cheese on one half of the surface area and place toppings on top of cheese. Sprinkle more cheese on top. Fold the dough of the empty portion over the toppings portion and seal the edges by pressing or crimping. With a knife prick vents into the top surface of Stromboli and place in the oven on the top rack. Bake for 15-20 minutes or until golden brown.

 

Using a pizza cutter, cut the Stromboli in half and serve warm.

 

I had enough dough to make two but prepared them on separate occasions. It was hit!

spring cleaning

Since becoming a vegetarian, I really have not done the typical seasonal detoxes I used to do. Recently, I was required to do a liquid fast for a colonoscopy. It was such a great run of clean eating...and then Sunday came, and I ate cake, candy, caramel...lol.

I follow the Lemonade diet but sweetened this time with honey because it was all I had in stock. I did not use cayenne because the prep required that I avoid 'red'.

The point is, I will do the 24-48 hour clear liquid cleanses seasonally again. My colon received an herbal cleansing and this along with a clear liquid diet provided me a 'reset'. Since, I feel more efficient! Early morning detail...check!

I have more energy...even more than before!

As I have always stated, my diet is not perfect. I follow the 80/20 rule. However, this cleansing was marvelous on my colon and it certainly encourages me to stay on the 80 side of life!

my mom's caramel cake...sort of

Hot Cakes on Cooling Rack

My cousin absolutely loved my mother's caramel cake. She was always my mother's favorite niece and nary a moment went by that she wouldn't remind us 'kids'.

My mother's birthday is April 28th and she'd be 84 years old. In honor of her I decided to make this rich traditional favorite for the month of April, expecting it would be fitting for Easter Sunday. Instead I delivered it on today at my younger cousin's baby shower.

The recipe has been refined. As any cook would do, I made the recipe my own by tweaking a few elements. It is basically the same. My mom used Swan's Down Cake flour.
I was never a fan of purchasing 'special' items when you can simply make your own...that's scratch right? Well according to my cousin, it was delectable. And I am glad that it was because it was truly a labor of love. 

Liquid Gold...

Rules to baking: Room temperature for all ingredients unless told to do otherwise. For even cakes, divide batter and use a scale!

Ingredients:
Cake
2 sticks of unsalted butter or margarine
3 1/4 cup 'cake' flour
1 T baking powder
1/2 t salt
2 1/2 c sugar
2 t vanilla flavor/extract


Ready for delivery...

4 eggs
1 1/4 c milk

Caramel
3 1/2 c sugar
2 sticks of salted butter or margarine
2 12 oz cans evaporated milk
1 t vanilla flavor or extract

Cake Preparation...
Heat Oven to 350 degrees. Make sure all ingredients are at room temperature. Grease two 9 inch cake pans with 1 T unsalted butter and dust with flour. Tap out excess and set aside. Sift flour, baking powder, and salt then set aside. Beat remaining unsalted butter for cake with 2 1/2 cups of sugar in a bowl with an electric mixer until fluffy. Add vanilla and eggs one at a time, beating after each addition. Add flour mixture and milk alternately in three batches, beating smooth after each addition. Divide batter between pans, and scale for evenness. Bake until golden brown 30-35 minutes. Allow them to cool on a rack for 10 minutes before removing from pans.

Prepare Caramel...
Cook 3 1/2 cups of sugar, salted butter, in a pot over high heat stirring constantly until light brown. 7-8 minutes. Carefully stir in evaporated milk and reduce heat to medium low. Cook stirring constantly for 8-10 minutes. Reduce heat to low, stir constantly for 1/2-1 1/2 hours. Remove from heat, stir in vanilla flavor and beat with a spoon. As it cools, the icing will become thick and glossy. Allow caramel temperature to cool before spreading on bottom layer. Place top layer and spread evenly and on sides. Chill to set. Enjoy!

an addition to my healthy hair journey of 2014

I am not a paid contractor, so you will not find me endorsing products. However, when I find something that works I do not mind sharing the knowledge. For the past two years I have been virtually off of vitamin supplements as well as my one/day meal shakes. I never want to supply my body with an abundance of supplements it will not absorb. I decided to rely on bi-annual blood tests that suggest to me where my nutrition level falls and make adjustments where needed.

There are many suppliers who boast the same factors of hair, skin, and nail growth. They are rapidly flooding the internet and even some YouTube gurus are becoming brand ambassadors for these products. Some are endorsed by stars who have always adorned beautiful hair and skin.

 

I choose to not follow any BS! I am not saying their particular product is not working or that it will not produce satisfactory results for me. I am saying, I will not pay a fortune for something and its results when I can pay less and obtain the same results.

 

Considering no harm/no foul, I decided to try some supplements for my Hair, Skin & Nails. This past winter was brutal and even though I am LOC METHOD fan, we're not promised anything less than a humid summer. It's called Midwest climate...so suck it up!

 

I typically do not hibernate in the winter since I walk a lot. This places me right at the forefront of the wind/cold. I am armed now. 

I ordered this brand from Lucky Vitamin, which has been one of my favorite online shops over the past three years. The dosage is 2/day. I am enjoying 1/day and really find no reason at this time to increase. This is roughly a three month supply if I remain taking 1/day.

I see a noticeable difference...all over!

vegetarian fish filet

1/5 block of extra firm organic tofu (thawed)

2 T chopped celery
1 T minced garlic
1 T finely chopped carrot
1 T chopped red onion
1 T ground flax
3 T corn starch
whole wheat cracker crumbs

^Old Bay/Seafood Season, ranch seasoning, salt, pepper, onion powder, dill weed

^^Lettuce/tomato/mozzarella cheese/tartar sauce/whole wheat roll

Preparation:
Sautee vegetables in vegetable oil. Crumble tofu with a fork. Season lightly. Form flax egg with hot water. Combine veggies, flax egg, corn starch, and tofu. Mix with a fork. Separate into two 'filets' and coat each with cracker crumbs. Fry in vegetable oil on medium heat until golden brown.

Dress your sandwich as you wish and serve with your choice of sides. Enjoy!

relocated...to boost mobile

For the past three years I was loyal to Virgin Mobile. Steering clear of the Big Box telecoms I was happy to receive the same billing amount monthly and rewarded Virgin with a Paypal Automatic Payment option. I had no complaints. As a consumer who shops for price, I became a little anxious about Boost Mobile's Shrinking Payments. Around Christmas 2013, they boasted 4G LTE phone service at $35 for 6 months. Wait!

I realized that it was time to shop for a phone. I recently focused on WARP ZTE 9510. After checking online to verify the specials were still offered, it only took me to two Best Buy stores to find 'my' phone in stock.

For the record, I was starting to salivate over the HTC ONE at Virgin. The final draw for me was the cost of that phone. It was a no-brainer. Not only is Boost offering a great phone, but it is doing so at a reduced price at Best Buy. So far, the service is comparable. I simply transferred my number, waiting patiently for the rep to install the phone and now officially, I am a member of Boost.

Best Buy has made some updates to their phone service plan that now includes a deductible. Well, I have 15 days to bring my phone into a store if I decide to purchase it.

So...what do I love about my new ZTE warp LTE 4G phone and the service carrier?

• rapid speed
• large display
• 6 month/$35 unlimited plan
• Shrinking payments: 6 months on-time/monthly charge reduces by $5

kiss kiss...bye bye heating tools for hair

I will not throw out my blow dryer today, but this is the last one I ever plan to buy. I am also ditching a lot of hot curlers and other heat tools. It sounds strange to my own ears to say, as well as type given that I recently purchased a beautiful purple InStyler curling/styling wand. A month has passed since it arrived in the mail. I read the directions. I viewed the video. I am on this healthy hair care journey and excessive heat is the enemy.

Years ago, despite my wide hot curler collection, I was an avid fan of jheri curls, braids, and definitely my “snap, lock, and go” aside from basic magnetic hair rollers. I even purchased a hot curler set, that I think I threw away, but did not use once. I had so many magnetic rollers.

My hair thrived in those protective styles. The only time I can recall damage was through post-braiding relaxers, which actually should have followed with protein treatments. Staying away from heat will force me to rely on 'non-heat' techniques to produce satisfying results. Over time, it becomes a habit. It will not be hard. For the past 5 years, since starting out natural and bald-shaved, I frequently reflect on the times when my hair thrived. Despite my age, and all things that change with age, there needs to be a return of the old things that worked and eliminating the things that impede growth.