Kuro Tamago, The Typical Black Egg From The Country Of Sakura

Kuro Tamago -  Boiled eggs, lightly browned on the outside and bright yellow and white on the inside. But not so with egg on this one. Kuro Tamago name. Oddity Central page alerts you of Kuro Tamago is boiled eggs with a special way.

 (Thinkstock/YelenaYemchuk)

Not in the pot as usual, but rather in Hakone volcano Caldera which erupted more than 3000 years ago. The explosion leaves Lake sulfur, which up to now become a popular tourist destination in the country of Sakura.

Kuro Tamago can only be found on the Owakudani, Hakone, Japan.

Local residents refer to the black Kuro Tamago eggs as mystical. Isn't it a strange thing indeed, the appearance of Kuro Tamago is not like eggs in General. Throughout its Jet Black of the outer skin.

Read also:

• 5 simple Hobby That Can Improve The Intelligence of The Brain
• Beware of the two-way Mirror! Especially For Women

Images by Google

But, in fact, Kuro Tamago is just a regular chicken eggs. The black color comes from how to boil, i.e. with boil it directly on the Lake of boiling sulfur. The sulfur water reacts with the egg shells and gave him a Jet color. Not only that, a hard-boiled egg that also has a unique scent and a little taste of sulfur.

Of course, other reasons that make hundreds of tourists looking for Kuro Tamago is due to improve. Eating eggs that her Jet believed could make a long life for 7 years. Therefore, the locals normally provide in a crock, Kuro Tamago, placed near the Great Lakes.

Images by Google

The eggs will be put in the water of the Lake an hour's scuba, later steamed for 15 minutes.

Although it had a jet black skin, the inside remains white and yellow.

If you want to eat this egg directly on the Owakudani, visitors must climb a steep passable path. Track more ramps are also available around the Lake.

While enjoying egg ' longevity ', visitors are also treated to spectacular views of Mount Fuji.

Reserved price, Kuro Tamago including expensive. A bag containing five Kuro Tamago grain price for 500 yen. But, if it fifth consuming, means there are an additional 35 years of age during the. Well worth the price.

Specials Soft Strawberry Cheesecake

Specials Soft Strawberry Cheesecake -  Well this time we'll share the latest cooking recipes that we can from the experience that is the recipe to make Specials Soft Strawberry Cheesecake  that we share only for those of you who want to learn cook and also in order to make it easier for you to make yourself at home with the practical. Lembutnya dish cover with flavors and aromas of fresh Strawberry fruit like this definitely won't be anyone reject it. Because this cake is very well-liked by many people because this cake has a distinctive flavor and also soft.

Strawberry Cheesecake 

Now you can make it yourself at home easily by following the recipe that we share this time and good luck! Please refer to straight manufacturing procedures under this well and true.

Base Ingredients:

• 125 grams of marie regal or your favorite biscuits, puree
• 50 g unsalted butter, melt

Cheese Cake Ingredients:

• 200 grams cream cheese
• 50 grams sugar flour
• 1/4 teaspoon salt
• 150 grams blend strawberries, delicate
• 100 grams of white cooking chocolate, melt
• 6 sheets gelatine, soak, squeeze, stew
• 200 grams whipped cream from 75 grams of powder and cream 125 ml water, mix until fluffy, chill
• 5 drops red coloring
• 100 g strawberries, cut into small squares

Topping Ingredients:

• 100 grams of strawberry jam
• 75 ml water
• 100 grams of strawberry, iris-iris

How To Make

1. Pedestal Base ingredients, stir until clotted.
2. Insert the dough in a round aluminum basic pedestal diameter 8 cm. Compress. Set aside.
3. Beat the original soft cream cheese. Stir in flour and sugar strawberry blender. Beat the averages.
4. Add white cooking chocolate and gelatin. Beat the averages.
5. Enter a little whisk into a little – the cream while beaten slowly. Enter the strawberry pieces. Stir the spread. Pour on a pedestal. Flatten and freeze them.
6. Toppings, Cook the jam and water while stirring until dissolved. adds the strawberry. Pour onto top of cheesecake. Chill.

Apple Banana Shake Recipe

Apple Banana Shake Recipe - Don't have to wait to the cafe for a drink presented unique and tasty. Taste the apples a little sour and combined with the soft bananas, will make this drink suitable enjoyed with the family on weekends. Let's make the Apple Banana Shake. Ingredients needed are easy to come by, how to make it any easier.

Apple Banana Shake

Ingredients:

• 250 ml Apple Cider
• 1 piece bananas
• 1/2 teaspoon ground cinnamon
• Caramel sauce
• Honey to taste
• Ice cubes to taste

How To Make:

1. Cut the bananas, then add the apple cider, ice cubes, and powdered cinnamon. Blend until smooth.
2. Prepare a serving glass. Pour in glasses.
3. Decorate with caramel sauce.
4. Apple Banana shake is ready to be served.

The Chicken Teriyaki - 5 minutes Preparation

The Chicken Teriyaki - 5 minutes Preparation - One of the barriers for career women's is limited time to fill out the delicious menus for your family. Well, the mommy not to worry about it again. With this recipe, Mommy can present it especially in just 5 minutes. Let's go with the  recipe.

Delicious Chicken Teriyaki

Let's start Mom's

Ingredients:

• 4 pieces of chicken that's been boiled
• 3 tbsp teriyaki sauce
• 1 tbsp sweet soy sauce
• 1/2 onion
• 1 clove garlic
• 1 tbsp sesame oil
• 1 tbsp margarine
• 3 tbsp oil for sautéing
• 100 ml chicken stock
• sesame seeds to taste for sprinkling (optional)
• 1 large chili
• 1 stalk spring onion

How to make:

1. Pepper chicken with 1 tablespoon teriyaki sauce and 1 tbsp of sesame oil.
2. Thinly sliced onions and bruised garlic.
3. Saute onion and pepper with oil and margarine.
4. Enter the chicken and stir it until blended.
5. Add 2 tbsp teriyaki sauce and sweet soy sauce.
6. Stir in the chicken broth and cook until gravy is reduced.
7. Correction of taste, if less add salt and sugar to taste.
8. Lift and Sprinkle sesame seeds and scallions.
9. Serve with warm rice.

How About that Ladies? Good luck with this super fast and practical menu. Happy cooking.

Delicious Goat Meat Soup Recipes

Goat Meat Soup Recipes - For you fans of processed goat meats, this is one of the healthy recipes of processed goats meat for you.

Processing goat meat requires accuracy, it is making some people are lazy to cook goat meat. But if know the trick, it is not difficult to process it. Bottom line tips, before being processed, avoid the goat meat from the water. 

Wash goat meat when you are ready to offer it. If you've already exposed to the air, immediately dry with a clean rag and wrap it with a rag, then store in refrigerator with temperature 5 degrees Celcius. 

To remove the peculiar smell of goat meat, you can benefit from the fruit of cucumber. Small fruits cut cucumber and squeezes it together with the goat meat that's been cut into pieces. The SAP of the fruit of cucumber is believed able to eliminate scent of goats. 

There are two styles of processing goat soup, coconut, and nodes. This time, we present a clear goat soup healthier because it does not use coconut milk. Serve the hot goat meat soup with rice and fried chips.

The Goat Meat Soup - pic source:google

Goat Meat Soup Recipes

• Time of preparation
  
  15-minute

• Cooking time
  
  45 minutes

• Total time
  
  1 hours

Ingredients:

• Ingredients

750 Gr. goat ribs
2 cm ginger, bruised it
2 tsp salt
3 tbsp cooking oil
4 cm cinnamon
3 grains of clove
1-grain seed nutmeg, slice it
2 leeks, sliced 2 cm
2 piece of tomatoes, sliced it 2 cm dice
2 tablespoons fried shallots
2 stalks celery finely sliced

• Subtle seasoning:
  
  10 round onion3 cloves garlic3 pieces of red chilli1 tsp freshly ground pepper

• Complement:
  
  Limes and chips.

How to Cook

1. Cut goat ribs the size of 5 cm. Put it in a pot, pour water , ginger, and salt. Cook on medium heat until boiled. Reduce heat, cover the Pan tightly, do not boil until tender goat meat, lift.
2. Strain the broth as much as 1.2 liters, Cook again. When the liquid is reduced, add the boiling water to taste.
3. Heat the oil in a skillet, Saute seasoning smooth, stir in cinnamon, cloves, and nutmeg. Stir until the aroma coming out, lift. Enter the marinade into a saucepan fry the meat.
4. Continue to cook until boiling, reduce heat. Stir in scallions and tomatoes, Cook for a minute, lift.
5. Fill the soup with goat meat into the serving bowl. Sprinkle fried onions and celery slices. Serve while hot with a complement of fried chips and lime.

As simple as that right?

specials Banana-Strawberry Oat for a Healthy Breakfast

Cereal Breakfast with oat is indeed an option as a healthy breakfast. In addition to the easy and simple presentation, oats are very rich health benefits. The fiber in oats will make you feel full longer. In addition, high fiber in oats helps reduce bad cholesterol in the body. Here's a creative way to serve a breakfast of oats.

Copyright thinkstockphotos.com

Ingredients:

• 100 grams of oat
• 1 banana, cut into 10 parts
• 2 strawberries, cut into 4 sections
• Cinnamon to taste
• 250 ml fresh milk
• Palm sugar to taste
• Salt to taste
• Almonds for garnish according to taste

How To Make:

1. Put all ingredients, except strawberries and almonds.
2. Cook over low heat. Leave to breast milk is shrinking.
3. Lift up, then serve.
4. Serve with a sprinkling of almonds and strawberry. Serve while warm.

Happy Breakfast.

HEALTHY SNACK RECIPES IN PREGNANCY

Healthy Snack Recipes in the Pregnancy – scientific research shows that pregnant women who tend to suffer from toksemia (like, swelling and high blood pressure) are those who have a poor diet with foods that are processed too long and low nutritional value, or precisely the women who restrict the increase in her weight.

The women who are strict diets tend to have babies with low weight, experiencing childbirth longer and more difficult and suffered bleeding. The baby ever had a greater risk of mental retardation and disabled against the Agency.

Here's a collection of recipes of snacks, pastries and desserts that are delicious, nutritious and also beneficial for Your future pregnancies. Though the number of calories are already restricted in such a way, but you still advisable not to eat excessive amounts of.

Here's some HEALTHY SNACK RECIPES IN PREGNANCY that the expectant mother can made 

1. Bakpao contents of green beans (25 pieces)

The Green Beans Bakpao

• Ingredients:

– 500 g flour

– 1/2 packet of yeast super

– GS/fermipan

– 125 g powdered sugar

– 275 ml water

-2 tablespoons fried mlnyak

• Content:

– 250 g green beans

– 100 grams granulated sugar

-1 teaspoon vanilla

– 1/2 teaspoon salt

• How to make:

1)  put the flour in waskom, input the yeast and powdered sugar. Stir into one and tuangi the water and oil. Knead by hand approximately 20 minutes, until blended.

2)  Dough is divided into 25, then each given contents. Spherical shape, then let sit 15 minutes.

3)  Put a steamer to a boil. Put in the bakpao  in the steamer and do not open it for 10 minutes. Wait for it to mature.

4)  content. Boil green beans until destroyed, sugar and salt. Cook until the water is condensed and frowned. Pepper the vanilla and mix until it blended, then chill.

2. The Carrot Cake (10 pieces)

The Carrot Cake

• Ingredients:

– 5 eggs chicken

– 100 grams granulated sugar

– 150 g flour

– 100 grams raisins

– 1 teaspoon spekuk powder

– 500 g carrots, boiled and blended

– 50 g margarine, melted

• How to make:

1)  Combine flour, raisins and spices, spekuk.

2)  whisk eggs and sugar until creamy.

3)  After thick, stir in the flour mixture and the carrots. Mix well, then stir in margarine. Stir until blended.

4)  prepare a rectangular mold, grease with margarine and sprinkle flour, then pour the cake batter.

5)  Bake until cooked through and lightly browned.

6)  cut into pieces after it's cold.

3. Banana Cake (8 pieces)

Delicious Banana Cake

• Ingredients:

-2 chicken eggs

– 60 g caster sugar

– 100 grams of pisang ambon, crushed fork

– 1/2 teaspoon lime juice

– 50 g flour

– 1/2 teaspoon of baking soda

– 25 g margarine, melted

• How to make:

1)  beat eggs chicken and granulated sugar until creamy.

2)  mix the bananas with the lemon juice and insert it into the egg while stirring dough with a mixer.

3)  mix the flour with the baking soda. Enter the egg to the batter, stirring slowly with a wooden spoon until blended. Pour margarine while continuing to stir.

4)  Grab the mold can. Lightly grease with margarine and sprinkle the flour. Then pour the batter.

5)  bake in the oven until cooked through and lightly browned.

6)  lift and remove from the mold.

4.  The Strawberry Pudding (10 servings)

The Strawberries Pudding

• Ingredients:

– 300 grams blend strawberries, add more water until it becomes a 600 ml

– 1 packet gelatin powder

– 100 grams granulated sugar

– 3 egg whites

• Vanilla sauce:

– 300 ml milk

– 50 grams caster sugar

_ 2 tablespoons cornstarch disbursed

with less water

– 1/2 teaspoon vanilla

How to make:

1) Mix with strawberry gelatin and 75 grams of sugar, boil until boiling.

2) Meanwhile, beat the egg whites until stiff and give 25 grams of sugar.

3) After egg becomes stiff, pour the gelatin strawberry boiling, gradually while stirring until blended.

4) Grab the mold open Middle bertubang pudding. Moisten and then tuangi dough pudding and chill.

5) The vanilla Sauce. Heat the milk sugar. Then enter the cornmeal into the boiling milk, while stirring. After boiling, lift and give the vanilla, then chill.

6) After the cold pudding, cut into 10 pieces and serve with vanilla sauce.

Please visit our others healthy recipes articles.

Simple Healthy Breakfast for You

simple wheat bread breakfast

Ingredients

• 1 pack of wheat bread 
• 2 pieces of banana
• 200 grams of fresh cherry
• Sweet Condensed milk
• 2 cups of soy milk

How to Serve

1. Just slice the banana to small pieces
2. Arrange the wheat bread and fruits as you like
3. Pour the condensed milk on the top of the banana slices, dont get it too much 
4. Serve it with a cup of Soy milk
5. Enjoy it...

Melissa d'Arabian's Creamy Celery With Savory Pecan-Granola Crumble

"I’m always looking for ways to use up those few stalks of celery that seem to linger in the crisper drawer. This recipe is great because the celery isn’t just an ingredient—it’s the dish! I cook the celery until it’s tender and then bake it in a wonderfully creamy béchamel sauce that gets a hint of nuttiness from Parmesan cheese. The crunchy and buttery pecan granola on top is like bread crumbs brought to a whole new level. It also works beautifully sprinkled over any kind of vegetable gratin or as a nice textural counterpoint to a pan-seared fish fillet."

From Ten Dollar Dinners. Copyright © 2012 by Melissa d’Arabian

Serves 

Preparation time: 10 minutes (plus 5 minutes to cool)

Cooking time: 35 minutes

Ingredients:

For the pecan crumble:

• 3 tablespoons plain bread crumbs
• 3 tablespoons old-fashioned rolled oats
• 3 tablespoons chopped pecans
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons softened unsalted butter

For the celery:

• 2 teaspoons kosher salt
• 5 celery stalks, trimmed, roughly chopped
• 1 cup whole milk
• 1 tablespoon unsalted butter
• 1 tablespoon all-purpose flour
• 2 tablespoons grated Parmesan cheese
• ¼ teaspoon ground black pepper

Preparation:

1. Preheat the oven to 375°F. Coat the bottom and edges of a small 1-quart baking dish with nonstick pan spray and set aside.
2. To make the pecan crumble, stir the bread crumbs, oats, pecans, salt, and pepper together in a small bowl. Add the butter and use a fork to stir to combine until the mixture is crumbly. Set aside.
3. To make the celery, bring a large pot of water to a boil, add 1½ teaspoons of the salt and the celery, and cook until almost tender and still just a little crunchy in the middle, 8 to 9 minutes. Drain the celery and set it aside. Meanwhile, warm the milk in the microwave or in a small saucepan and set aside.
4. Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook while whisking for 1 minute. Whisk in a little of the warm milk until the paste is smooth, then whisk in the remaining milk. Reduce the heat to medium-low and cook, whisking occasionally, until the sauce thickens, about 7 minutes. Remove the pan from the heat and whisk in the Parmesan, the remaining ½ teaspoon salt, and the pepper.
5. Use a heatproof rubber spatula to mix the cooked celery into the sauce and then scrape the mixture into the prepared baking dish. Sprinkle the crumble over the celery and bake until the celery is bubbling around the edges and the crumble is golden brown, about 15 minutes. Remove from the oven and cool for 5 minutes before serving.

Reprinted from the book Ten Dollar Dinners. Copyright © 2012 by Melissa d’Arabian. Published by Clarkson Potter, a division of Random House, Inc.

CHOCOLATE COVERED STRAWBERRY SCONES

Well, we still do not have countertops or backsplash and will not for another week. We are using this time to do our best to air out the cabinets. Since painting them, the usually hot and dry weather here in Southern California has been cool and moist. This meant that the cabinets took much longer to fully dry and they have reeked like fresh paint since. I am super sensitive to chemical smells, so it’s been particularly frustrating trying to rid the house of fumes. But the cabinets look incredible and I can’t wait for the big reveal.

Hopefully the kitchen will be done soon. At least it’s strawberry season!

I look forward to strawberry season every year because although it is fairly short, for a little while there are perfectly ripe and sweet strawberries stacked high on the grocery store shelves. We usually enjoy them straight out of the package, but it’s such a wonderful flavor to use in baking.a

And what better ingredient to pair strawberries with than chocolate?

Now, I know this Sunday, many moms are going to be getting breakfast in bed for Mother’s Day. I thought a scone inspired by chocolate covered strawberries would be a perfect item to serve for a Mother’s Day breakfast. Or for moms to bake and hide so that they can have them all to themselves?

Strawberries can be a bit tricky to bake with because they release lots of moisture into the batter. It can help to dry off the strawberries a little, but if the batter is the right consistency, it won’t make a huge difference. These scones are the perfect consistency with just the right amount of moisture. They are soft and rich with a burst of sweetness from the chunks of strawberry. Finished off with drizzled chocolate, these healthy scones feel deliciously indulgent.

Chocolate Covered Strawberry Scones

Ingredients:

• 2 cups spelt flour (whole wheat pastry flour works well too)
• 2 tsp baking powder
• 1/4 tsp salt
• 6 Tbsp vegan butter
• 1 chia egg (1 Tbsp chia seeds mixed with 4 Tbsp water)
• 2 Tbsp maple syrup
• 2/3 cup nondairy milk
• 1 1/2 cups chopped strawberries
• 1 cup dairy free chocolate chips
• 1/4 cup nondairy milk (for the chocolate drizzle)

Directions:

1. Preheat the oven to 400 degrees F.
2. Prepare the chia egg and set aside to thicken. Chop the strawberries and set aside.
3. In a large bowl, mix the flour, baking powder, and salt. Using a pastry cutter or a butter knife, cut the butter into the flour until it resembles bread crumbs. Make sure the butter is very cold. Using a blender or food processor will work too.
4. In a separate bowl, whisk together the chia egg, maple syrup, and 2/3 cup milk. Pour into the flour mixture and gently combine.
5. When the batter is fully mixed, gently fold in the strawberries. Place batter in one big ball in the middle of a well greased or silicone mat covered baking sheet. Flatten until it is a large disk, about an inch thick. Using a butter knife, cut the batter into eights (do not separate the pieces, leave the batter where it is).
6. Bake for about 20 minutes, or until the top is golden brown. Separate the triangles and let cool completely.
7. Prepare the chocolate drizzle. Using a double boiler or the microwave in 10 second spurts, melt the chocolate chips. Whisk in the milk just a few tablespoons at a time until it is the thickness that is desired.
8. Drizzle the chocolate over the scones and enjoy!

BANANA BLUEBERRY PANCAKES

A major thing we have been working around here is table manners. My toddler is at the age where mealtime is less about learning about how to eat many different foods and more about how to eat those foods without making a mess. Like with many other two year olds, mealtime can be chaotic. Between trying to get up to scold our dog and trying to cut vegetables right on the table, we are certainly not ready for nice restaurants and multiple courses.

We consider it a high priority to get Dominik eating politely and neatly, mostly because a chaotic mealtime can take the magic away from family time. When everyone is sitting nicely while they eat, that leaves room for conversation, laughter, and a deeper appreciation of the food.

Breakfast remains the easiest meal of the day. My son is still a bit groggy and is always starving by morning, so sitting through the entire meal has usually been pretty simple. As the end of blueberry season draws nearer, we are using these perfect little berries in everything. Growing up, I always loved blueberry pancakes. Pancakes are amazing just as they are, but with blueberries? Breakfast heaven.

The addition of bananas into the pancake batter makes for sweeter and softer pancakes. The light banana flavor pairs perfectly tart blueberries and a dash of cinnamon makes it something special. Any berry will do for this recipe, as it is super easy and adaptable.

Banana Blueberry Pancakes

Ingredients:

• 2 cups flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 cups milk
• 2 ripe bananas, mashed
• 2 tsp vanilla extract
• 1 cup blueberries
• 2-4 Tbsp vegan butter or coconut oil

Directions:

1. In a large bowl, mix the flour, baking powder, salt, and cinnamon. In a separate bowl, whisk together the milk, bananas, and vanilla. Pour the wet mixture into the dry and whisk only until incorporated (lumps are okay). Gently fold in the blueberries.
2. Heat the butter/oil in a pan over medium heat. Add the batter about 1/4 cup at a time to form pancakes. When the batter is bubbling and appears solid at the edges, flip the pancake. Cook until both sides are golden brown.
3. Serve hot with syrup!

Absolutely Addictive Cauliflower Buffalo Wings

This healthier version of the classic pub favourite is starting to pop up in restaurants all over the place. Try it and you’ll be surprised by how “meaty” cauliflower really is.

Ingredients:

• 1 head of cauliflower
• 1/2 cup non-dairy milk
• 1/2 cup water
• 3/4 cup all-purpose flour (can substitute for gluten-free rice flour)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cumin
• 1 Tbsp of paprika
• 1/4 tsp sea salt
• 1/4 tsp ground pepper
• 1 Tbsp Earth Balance buttery spread
• 1 cup Frank’s red hot sauce

Directions:

1. Line a baking sheet with parchment paper and preheat your oven to 450°F. Wash and cut cauliflower head into small bite-sized pieces.

2. Mix all the ingredients (minus the Earth Balance and hot sauce) into a mixing bowl.

3. The batter will be thin enough that it runs off your fork and the cauliflower florets. Dip each floret into the mixture and coat evenly. You can shake or tap off the excess on the side of the bowl.

4. Lay florets in an even layer on the parchment lined baking sheet.

5. Bake for 25 minutes or until golden brown.

6. While the cauliflower is baking get your ranch dip and wing sauce ready. In a small saucepan on low heat melt Earth Balance and mix in hot sauce, bringing to a low simmer before removing from the heat.

7. Remove the cauliflower from the oven and put all the baked florets into a mixing bowl with the wing sauce and toss to coat evenly. Then spread all the florets in wing sauce out onto the same baking sheet. Bake in the oven for another 25 minutes.

Ranch Dip Ingredients:

• 1 cup Wildwood zesty garlic aioli (or vegan mayo of your choice)
• 1/8 cup non-dairy milk
• 2 tsp apple cider vinegar
• 1 Tbsp dill
• 1 Tbsp parsley
• 1 Tbsp chives
• 1 tsp onion powder
• 1/4 tsp sea salt
• 1/4 tsp ground pepper

Note: If you use a regular vegan mayo you might also want to add 1 tsp of garlic powder.

Directions:

1. Blend all the ingredients in a blender until smooth. Refrigerate for at least 30 mins before serving.

Tip: The wings can be made with in any sauce so try it with your favourite BBQ sauce or a nice version is lemon and pepper. For a milder salt and pepper wing just toss them in salt and pepper right out of the oven — no need for the second baking…the options are endless!

BUFFALO CHICKPEA PITA POCKETS

Wow, has this week been crazy. Dominik turns two on the 10th, so we had a small party with just family over the weekend. Of course, “just family” for us is still quite a lot of people, so there was plenty of planning, cooking, cleaning, and decorating for the event. The party was a success and everyone, including the birthday boy, had fun.

When I found the time to sit and blog, Dominik would immediately drop whatever toy he had to practice his rabid squirrel impression in my lap. This no-more-naps-ever business is seriously hard. I had no idea how much I relied on that hour of calm silence to not only get blogging and computer stuff done, but to maintain my own mental health. It also means that there’s more time to fill during the day. More activities, more play time, more park time, more Target trips. So although I no longer have the quiet nap time, I feel like we have been spending more time together having fun and learning.

Because Dominik is no longer napping, dinnertime has reached a whole new level of stress. As a result, recipes need to be fast and easy. Enter buffalo chickpea pita pockets. And not only is this recipe super fast and super easy, it’s probably one of my favorites ever. It’s so simple and nutritious, but the flavor of the buffalo makes it feel like an indulgence.

The pita pockets can be filled with whatever condiments and vegetables you like. Other options could be lettuce, onion, tomato, vegan mayo or ranch, avocado slices, olives, cilantro, etc. The pita pockets are also optional, but I like how they contain the chickpeas nicely. The possibilities are pretty endless. I also like to make extra buffalo chickpeas because they make a great snack by themselves. All the delicious, spicy flavor of buffalo wings with the added benefit of nutritious garbanzo beans!

Buffalo Chickpea Pita Pockets

Ingredients:

• 1 15 ounce can chickpeas, drained and rinsed
• 4 Tbsp buffalo hot sauce
• 1 Tbsp coconut oil
• 1 ripe avocado
• 1/4 cup plain unsweetened almond milk
• 2 Tbsp lemon juice
• 4 pita rounds
• kale leaves
• 1 large cucumber

Directions:

1. Preheat the oven to 375 degrees F. In an oven safe dish, combine the chickpeas with the coconut oil and buffalo sauce. Mix well. Bake for about 10-15 minutes, stirring a few times.
2. Using a blender or food processor, blend the avocado with the almond milk and lemon juice. Add a little salt to taste.
3. Stuff each pita pocket with the chickpeas, kale, and cucumber and drizzle with the avocado sauce. Enjoy!

Lemon Orzo Soup

We  have had a bit of a cold making the rounds in our house. Cold and flu season are still going strong, so it’s no surprise with all the time we spend around family and children at parks. We do our best to wash hands and avoid people that are sick, but it’s not always possible.

We went on our weekly playdate with our friends last week and were surprised to find that playground completely packed. We forgot that many schools were out for the week. As our kids were playing, we started to notice that nearly every child was sniffling and coughing (without covering their mouths). After watching another child cough in the face of our kids, we decided to move somewhere else. Now, I realize that the symptoms of illness like coughs and runny noses extend well past the “infectious” time. But I am always surprised at how many people do not stay at home if they are contagious.

When I was a teacher, many kids were sent to school with fevers and other symptoms of being contagious. It’s hardly surprising as most parents have to work and have limited sick days (which they would have to use up) and employers that discourage them from taking sick days. And I also understand that sometimes kids just need to get outside and play for everyone’s sanity. But when possible, sick kids really need to stay home in order to get better themselves and to help prevent sickness from spreading. This is especially important for kids with weaker immune system or infants, as a small cold to one can mean hospital time to another.

But, when illness strikes, as it will do, this soup is the perfect “feel better” soup if your family is under the weather. Soft, comforting orzo with nutritious vegetables, protein packed beans, and immune boosting lemon. Delicious and perfect for cold season.

Lemon Orzo Soup

Ingredients:

• 2 Tbsp olive oil
• 1 medium onion, diced
• 2 carrots, peeled and diced
• 2 medium zucchinis, diced
• 3 cloves garlic, minced
• 1 cup orzo
• 4 cups vegetable broth
• 2 cups water
• 2 cups kale, destemmed and chopped
• 1 can cannellini beans, drained and rinsed
• juice and zest of 1 lemon

Directions:

1. In a large pot, heat the olive oil over medium heat and add the onion. Cook for several minutes, until they begin to soften. Add the carrots, zucchini, and garlic and stir. Continue to cook for several more minutes.
2. Stir in the orzo and mix well. Pour the vegetable broth and water into the pot and bring to a boil. Simmer for about 10 minutes, or until orzo is soft and cooked through.
3. Add the kale and beans and cook until the kale has slightly wilted and deepened in color. Turn off the heat and add the lemon juice and zest. Stir well and serve immediately.

BLACK BEAN MUSHROOM BURGERS

Fourth of July weekend is upon us. A time for barbecues, cookouts, potlucks, county fairs, and fireworks. I’ll admit that I’m a bit of a summertime grinch. I avoid the crowded county fair like the plague, I don’t like the flavor of barbecue, and I cannot stand the heat. My family affectionately calls me a vampire. During the summer, you will find me in the darkest shade with my nose in a book dreaming about fog and rain and sweater weather.

As a kid, the 4th was spent with family in New York. We would all trek out to my uncle’s house which was situated yards away from the ocean water. We would spend the day cooking (as Italian-American families do) and then spend the evenings eating around giant bonfires. Perhaps these summers set the standard so high that others have fallen short. Hopefully, we will be able to create some fun summer experiences for Dominik as he grows.

But summer has some really great perks that make it all okay. Summer fruit? Nothing better than a juicy peach, a cold watermelon, or bowl full of berries. Tomatoes? Ripe and perfect enough to eat themselves by the bunch. Vegan burgers? Divine and filling and super easy to get creative and personalize each one. I make bean burgers all the time with whatever I have in the fridge and pantry, so no two are ever the same. Except for this one. This is my burger masterpiece.

Black beans, I think, provide a perfect base for a plant based burger. Their flavor is very neutral and their texture is a perfect balance between firm and soft. The mushrooms give the burger a hearty and meaty feel that we all want out of a patty. Chopped parsley brightens up the flavor and brings a welcome freshness to each bite. But the secret ingredient that takes these burgers to the next level is balsamic vinegar. The acidity and the richness of the flavor gives the mushrooms an even bolder taste and it completes the flavor profile of the burger patty. This is definitely a favorite around here.

Black Bean Mushroom Burgers

Ingredients:

• 2 Tbsp olive oil
• 1 can black beans, drained and rinsed
• 1 1/2 cups finely chopped mushrooms
• half an onion, finely chopped
• 3 garlic cloves, minced
• 2 chia eggs (2 Tbsp chia seeds mixed with 8 Tbsp water)
• 2 Tbsp balsamic vinegar
• 1/4 cup chopped parsley
• 1/4-1/2 cup flour
• 1/4 cup bread crumbs
• salt and pepper, to taste
• 4 Tbsp olive oil
• Burger fixings (buns, lettuce, tomato, avocado, ketchup, mustard, etc.)

Directions:

1. Heat 2 tablespoons of olive oil in a pan over medium heat. Add the onion and cook until translucent, about 4 or 5 minutes. Add the garlic and mushrooms and continue to cook until the mushrooms have softened.
2. Transfer the mushroom mixture to a large bowl. Add the beans and roughly mash until most of the beans have been mashed. Add the chia eggs, balsamic vinegar, parsley, and salt and pepper. Mix well.
3. Add the bread crumbs. Pour the flour in a few tablespoons at a time until the mixture is dense enough to form into patties.
4. Shape the mixture into patties and cook in the pan with the remaining olive oil. Cook several minutes on each side, until the patties are crisp and golden. Serve on a bun with the toppings of your choice.

WHITE BEAN ZUCCHINI SANDWICHES

I sat down to write up this recipe and was about to start typing when my brain fizzled out. The toddler years are tough, exhausting, and mind-numbingly chaotic. And yet, I love being a mom to a toddler and would never trade a second of it. The past several weeks have been particularly tough because, as is normal for this developmental age, Dominik is pushing boundaries and testing limits. This has meant a whole lot of flushing toys, dumping water bowls, hitting, tantrums, and all around hyper maniac behavior. Never have a questioned my own parenting abilities more than I do now. So, every library checkout on my part has been a parenting book of some type.

Every parenting book claims to have all the answers and they make it sound so simple and easy and so “if you were a good parent, you would do this”. The problem is that everyone has different advice and different answers, so in end, I’m left even more confused. The positive side to absorbing all of these parenting philosophies is that I’ve truly come to appreciate how hard we, as parents, work to give our kids the best upbringing to our abilities. I’m still trying out different styles to try to tame my wild child, of course, just as an attempt to save some sanity. But the conclusion that I have come to, as of right now, is that parenting is all about instincts and love.

Dinnertime is a particularly difficult time of day as of late. The result? Super quick, super easy, and super delicious dinners that make us forget the long day that it was. This sandwich practically made itself and was so delicious. Vegan sandwiches can sometimes feel a bit lacking, but the fresh bread, crunchy vegetables, savory and hot zucchini, and the creamy bean sauce all come together to make a complete meal.

White Bean Zucchini Sandwiches

Ingredients:

• 4 medium zucchini, sliced
• 2 Tbsp olive oil
• salt and pepper to taste
• 4 sandwich buns or 8 slices of bread (ciabatta works great)
• 1 bunch kale
• 1 large tomato, sliced
• 1/2 red onion, sliced
• 1 can cannellini beans
• 1/4 cup olive oil
• 2-3 cloves garlic, minced
• 2 tsp fresh thyme
• 1/2 tsp salt
• juice of half a lemon

Directions:

1. Preheat the oven to 400 degrees F. Cut the zucchini into 1/4 inch slices and arrange in a casserole dish with 2 tablespoons of olive oil and salt and pepper to taste. Roast for about 15 to 20 minutes, until zucchini is soft.
2. In a blender, combine the cannellini beans, 1/4 cup olive oil, garlic, thyme, 1/2 teaspoon of salt, and lemon juice. Blend until smooth.
3. On the sandwich buns, spread the bean mixture liberally. Then add the roasted zucchini, kale, tomato, and onion. Enjoy!

Healthy Curry that you will love

If you're like us and our clients, then you probably love curry. How can you not like a dish that comes in as many colors as a Crayola box.

Maybe you've shunned curry because you're trying to lose weight, and embraced the bland chicken breast and veggies diet - a wise choice considering how oily and calorie dense most take out curries are.

But what if you could eat a curry that was both delicious and healthy? Hmm, made exactly how you love it while staying within your budget and nutritional goals. Let's find out exactly how we can do that!

Homemade Healthy Curry Recipe

Curry isn't only easy to make, it can even be a super food when you consider how many vegetables and healthy things you can pack in there. Plus, the delicious spices and seasonings make vegetables taste amazing.

Curry Core: Vegetables

The core of your curry is going to be made out of vegetables. This allows you to eat a large satisfying and filling portion yet cut the calories in half or more.

Any vegetables will work. For our green curry recipe, we'll be using the following:

• Zucchini
• Green beans
• Green pepper (sweet, spicy, or mix)
• Cabbage
• Bamboo shoots (canned is fine)

The Sauce

We recommend getting a curry paste or powder of your favorite kind of curry. Here we're using a green curry paste.

To make the sauce, mix:

• 1-2 tablespoons curry paste or powder
• ½ cup coconut cream or heavy cream

Directions

• Cut veggies and place in saucepan. Add salt and pepper, then water up to ~2 inches.
• Cover and simmer until vegetables are tender.
• Drain and set aside.
• Add cream and curry seasoning to saucepan. Whisk to blend and return vegetables to pan. Stir gently and return to simmer.
• Adjust seasonings to taste; you may need a little more or less cream depending how many veggies you use.

To serve

• Any leftover meat, such as chicken, beef, lamb, pork
• White or Brown Rice or Potato
• Fresh herbs (especially cilantro and/or basil)

Enjoy

We love making these healthy and delicious curries and we hope you like them too! Give this recipe a try and let us know how you like it.

Feel free to ask questions or share your favorite recipes in the comments below.

Your New Favorite Potato Salad Recipe (High Protein)

This is a super easy and filling recipe using the nutritional powerhouse of the potato. We love potatoes because they're tasty and filling, and they're also incredibly economical and full of potassium.

This recipe is so easy because it uses the microwave method first detailed in our Fries article.

Yes, a tasty and elegant fat loss recipe based on microwaved potatoes!

Ingredients

As with all of our recipes, pretty much everything here is adjustable to taste. We recommend organic potatoes because potatoes are one of the Dirty Dozen.

• 1 Yukon Gold potato
• For protein: Cooked chicken, turkey slices or any leftover type of meat. Also good with tuna or any fish.
• 1/4 red onion, sliced in thin quarter moons (more or less to taste)
• 1/4 bunch parsley, minced finely
• 1 tomato or a few sundried tomatoes
• 1 small cucumber
• 1/4 pepper, chopped (any colour, optional)
• Handful green beans (especially haricots verts)
• Lettuce, arugula or any salad leaves
• Olive oil
• Juice of one lemon

Spices

• Salt, pepper, paprika, cumin seed, and any other spices to your taste

Get Cooking

1. Preheat the oven broiler on HI.
2. Wrap potato in a towel and microwave on potato setting!
3. Prepare the green beans:
4. Rinse and lay them out on a foil covered sheet.
5. Broil a couple of minutes until they're dry and starting to release an aroma. (Drying the beans in the oven this way causes them to steam a bit, giving them a little par-cook before you grill them.)
6. Toss the beans with 4g (1 tsp.) olive oil and season with pepper and salt. You can also add your meat to the tray, and toss with a little olive oil and spices.
7. Throw it all in the oven for 2-5 minutes, checking regularly to avoid burning.
8. Cut the potato in salad-suitable pieces and place in a large bowl. (You can also use the bowl you eat from to save dishes.) Add lemon juice and season to taste. Let sit while you continue to work.
9. Cut up remaining veggies. Add olive oil to the salad and toss everything in with the potato.
10. When the beans and chicken are ready. Remove the beans, halve them and toss with the salad.
11. Serve the salad with chicken on top
12. To spice things up even more, serve this salad with ketchup, goat cheese, hummus, olives, or anything else you like. We like to eat this salad often, so we switch up the herbs and greens, too.

Make it for a quick, easy and delicious lunch!

Awesome Chocolate Protein Cheesecake (20 min, 100g protein, 0 guilt)

A big problem with diet is the lack of indulgent foods. By definition, dieting means restricting calories and with calorie restriction comes restricting a lot of your favorite foods. Diet foods aren't usually described as sugary, creamy, or delicious.

It doesn't have to be that way! Behold, a delicious cheesecake, high in protein, made from natural, wholesome ingredients and perfectly fit for your diet.

Ingredients and Nutrition Facts

Our cheesecake base is simple:

300g Greek yogurt, cottage cheese or mix both

50g heavy cream

75g protein powder

1 packet gelatin (Optional)

150g milk or water

For more flavor:

2 tsp vanilla extract

1 pinch salt

Lemon/Orange Zest