#one was everything bagel flavor... how will that taste on chicken....

[ridragon]

I got a sample pack of a bunch of spices for Christmas so I just bought a pack of chicken thighs and they get one pack each to try them all. Excited!!!! They're sitting in the spices overnight.

[abookishdreamer]

Character Intro: Keraon (Kingdom of Ichor)

Nicknames- Sweetface by Promylaia

Age- 18 (immortal)

Location- Mania district, New Olympus

Personality- He's definitely the more outgoing one of the trio! He likes finding the light & humor in any situation and he surely has a "bitey" sense of humor- no filter. He's casually dating.

He has the standard abilities of a god. Being the god of baking & wine mixing, his powers/abilities include limited alcokinesis, glycopoeia (can transform anything into a candy or sweet), limited chlorokinesis (as it pertains to vine plants, like grapes & strawberries), and he has the ability to create a sonic burp (that can even shatter adamantine coated glass). 

Keraon lives in a high rise apartment in the Mania district of New Olympus. When he looks out his living room window, at a distance, he can spot The Void nightclub. There's always the lingering scent of powdered sugar in his apartment.

Aside from the joint business venture he has with his cousin & brother, he's also a contributing writer for Deipneus' culinary magazine. Keraon also has his own business- a dessert truck called Cake n' Bake. Other sweet treats served are his mom's honey & butter biscuits, bukkumi (sweet rice cake dumplings), & hotteok (a savory cinnamon hotcake). He has plans of opening an official shop in Achaea. He also has his own merch- T-shirts, hats, keychains, mugs, and phone cases.

His go-to drink is a frosted almond, coffee, & coconut cream milkshake. He also likes red wine, frozen cranberry margarita slushies, rum & cokes, beer, & makgeolli.

Keraon's shirtless pics are always a favorite among his Fatestagram followers!

He loves snacking on gimbap & tzatziki flavored potato chips.

Keraon still has a close relationship with his parents, Promylaia and Trochilus (god of the mill wheel).

Other members of his immediate family is his maternal grandfather Cyamites (god of beans), his paternal uncle Triptolemus (god of farming), as well as his maternal aunt Eunostos (goddess of the flour mill).

His favorite sandwich from The Bread Box is the fried chicken one (with a hot sauce based mayo). He also likes a toasted poppy seed bagel with butter.

In the pantheon (much like the rest of his family), he doesn't like Demeter (goddess of the harvest & agriculture).

Keraon is friends with Dionysus (god of wine), Pandaisia (goddess of banquets), Komos (god of revelry), Auxo (goddess of summer, vegetation, & plants), Horme (god of energy), Eupraxia (goddess of well-being & success), Thallo (goddess of spring & new growth), Agon (god of sports & contests) Carpo (goddess of autumn & fruits), Hedylogos (god of sweet talk & flattery), and The Muses. Keraon's official mentor was Agathodaemon (Daemon) (god of vineyards, grainfields, & luck).

Keraon's ultimate favorite frozen treat is the piña colada waffle cone sundae from The Frozen Spoon (added with extra toasted shredded coconut flakes, grilled pineapple tidbits, maraschino cherries, and a coconut glaze).

Some of his favorite desserts include beignets, honey sticky buns, ekmek kataifi, karydopita, & Hestia's red velvet cheesecake.

Keraon gave Aergia (goddess of sloth, idleness, & laziness) her first kiss, after she approached him during a Summer Solstice Music Festival, wanting to know what it was like to kiss someone. They made the "kissing appointment" the next week, at her cottage. He remembers everything about that day. How dark her brown eyes got, how soft her lips felt & how they tasted like powdered sugar, how in sync their breathing and moaning was, & how good it felt to have her fingers graze through his long curly hair. The kissing went on for a few minutes before Gia stopped it when his hand made its way inside her tank top- to the front of her bra. After a quick "thank you", she slammed the door in his face- leaving him completely witless & confused.

He sometimes entertains the dates his mother sets him up on, more so than his brother. On one date (with a maenad), they snuck onto Dion's vineyard in Thebes where they hooked up!

In his free time (other than cooking & baking), Keraon loves skateboarding, rollerblading, bowling, kickboxing, going to amusement parks, and playing video games. He's even learning to dance hip-hop from Terpischore (muse of dance).

Some of his favorite dishes include bulgogi with white rice, bossam, kimchi stew, dirty rice, crab & lobster mac n' cheese, and sausage gumbo.

"A happy soul starts with a happy stomach!"

[nancypullen]

Time of Death 1:39PM

I’m calling it.  I have religiously watered, fertilized, and pampered the pumpkin vines, but there’s still no evidence of baby pumpkins.  I’ve had dozens upon dozens of blossoms, didn’t see any female flowers, and even if there’d been a girl bloom or two, I rarely see pollinators around here.  There will be no Great Pumpkin at the Pullen house this year.  Please respect my privacy during this difficult time. On a happier note, I’m not mad at the weather today.  It’s wonderful. Normally this time of afternoon is like an oven.  Could this be a hint of fall or am I reading too much into one cloudy day?

The mister and I have a date after he finishes work today.  We’re crossing the state line and shopping at the Lowe’s in Camden, Delaware.  It’s just 30 minutes away and they have a bird bath that I want.  I’m trying to lure song birds to our patch and a water source is one way to do it.  I could have been there and back while he’s upstairs working, but I may need his help lifting my purchase.  Besides, maybe we’ll pick up dinner while we’re out.  There’s a method to my madness. Always. Did I mention that Mickey has been asked by the Caroline County Tourism Board to photograph everything from parks to businesses for their new book/marketing launch?  Yep, he’s only been here four months and he’s got fans.  Here’s the best part - last week he went over to Ridgley to snap the historic train depot and the very popular Ridgely Pharmacy Cafe across the street.  The cafe is known for its ice cream and it’s good lunches.  It’s also a pharmacy...and there’s a gift shop upstairs.  One stop shopping, folks. Have a cone while you’re waiting for your prescription, then pop upstairs and get granny’s birthday present.  Anywho, as he chatted up the nice gals at the cafe and let them know what he was doing they insisted that he take home a container of their famous chicken salad, on the house.  How nice! He dropped that off in the frig and said that he wanted to run over to Craft Bakery here in Denton and take a few snaps as well.   Craft Bakery is HEAVEN. Pure, decadent, delicious heaven!  We’ve had their quiche and I swear it compares to the quiche that made my eyes roll back in Paris.  We’ve tried a variety of their baked goodies and can’t decide what’s best.  They also do lunches - sandwiches and soups with flavor combos that will blow your mind.  So I waved him off to Craft Bakery with my blessing.  You guys, same scenario - he eplained his task and they sent him home with scrumptious goodies! Oh my.

#1 -  Mickey’s favorite, the Prosciutto Everything Knot - warm & yeasty roll with prosciutto rolled in, topped with Everything Bagel seasoning

#2 -  Another Mickey favorite, a bacon and scallion biscuit - tall, fluffy, and flavorful. #3 - Pumpkin Cheesecake Danish w/ Salted Toffee Drizzle - I mean, honestly, do I have to say anything else? This was TO. DIE. FOR.   I cut off about a quarter of it and immediately went back for another quarter...until it was gone. #4 - The Morning Roll - I haven’t tasted this one, but they’re VERY popular at the bakery. Looks like a cinnamon-sugary delight.  Mickey loves them.  Disclaimer: Mickey has never met a baked good he didn’t like.  #5 -  Blackout Cookie - a delicious, deep, dark chocolate cookie with sea salt on top and it is FABULOUS. So thanks to Mickey’s snapping finger we enjoyed yummy chicken salad sandwiches for lunch and had amazing desserts for days.  At this rate I’m going to need him to go photograph a Caroline County Weight Watchers group so I can get a free membership.  Just kidding, I’d never give up Craft Bakery. That’s all the news I have to share on this Wednesday afternoon - just stuffing our faces and shopping for bird baths.  We’re classy like that.  I hope that your afternoon is peaceful, and if it’s not I hope you get a cookie.  Just get the cookie anyway, you deserve it. Stay well, stay safe.

(still missing that key) Nancy

[tightwadspoonies]

The Joy of Raising (and eating) Your Very Own Yeast Child(ren)

I know I am, statistically, late to this bandwagon.

Once a mysterious realm that only seasoned bakers would dare enter, the world of baking with a home yeast starter has become much less foreign to the scores of reluctant public health enthusiasts trying to find a way to use their sudden increase in free time.

It’s also because yeast is both reasonably expensive (like $5 for a jar that lasts a while, granted, but if you make all of your own bread, it quickly becomes the expensive ingredient) and frankly when everyone is making yeasty baked goods and supply chains are disrupted due to a pesky global pandemic, you want to have a backup. Discard also makes the food you eat just a little better for you (see below), and if you’re relying on more starchy things like flour in your diet for budget reasons, why not get everything you can out of all the other ingredients?

I, like everyone else, made like three sourdough starters in the last 12 months. I then let them die because holy crap those things 1, ate way more than I expected them to, and 2, I kept ending up with this stinktastic, slowly-fermenting glob of goo (the discard) in a takeout container on my porch because otherwise my entire apartment would have smelled like it.

I know I’m not doing a great job of selling it, but I wanted to make a post that showed it really was possible to not only sustainably and economically grow and maintain your own edible bacteria-and-yeast colony in an old jam jar, but really make it a part of your family.

1- How to Make a Starter:

Before we can really get into the joys of raising a pet sourdough starter, you have to actually get your hands on one. It’s actually way, way easier than I thought:

First, you get the following:

A jar with a lid (preferably glass- my first one was a pasta sauce jar from Aldi, but anything that’s clear-ish and around a pint/500ish ml will work great)

A half cup or so of whole wheat flour (if you don’t use whole wheat flour often, it will only be a few cents if you buy it in the bulk section)

6-7 tablespoons of tap water

A clean spoon

A rubber band or dry erase marker (optional but recommended)

All-purpose white flour to feed

Second, you put the flour and water in the jar and mix until it forms a thin, sticky paste

Third, cover loosely with the lid, and mark the level of water-flour paste either by putting the rubber band around the jar or marking it with a dry-erase marker.

Fourth, wait like 24 hours for bubbles to appear. These are CO2 bubbles released as the wild yeast and bacteria that is naturally present in whole wheat flour eats the wheat starch.

Fifth, once your flour-water-yeast goo doubles in size, scoop out half of it and discard (it should be stretchy, sticky, and bubbly in texture and smell pleasantly yeasty and ferment-y), place a quarter cup of all-purpose flour and 3 tbsp of water in the jar and mix with the remaining starter. Repeat every time the mixture doubles in size.

Note: if you go too long without feeding your yeast baby, it will form a watery layer and start to stink. All you have to do to save it is get as much of the watery stuff out as possible, discard half, and feed it until the smell and texture return to normal.

Once you start having to do this multiple times per day, congrats! You have a live and active sourdough starter!

2- What to Do With All That Goo (or ”discard”):

So basically now you have a boring, hungry toddler that really likes flour and outputs a lot of gooey discard.

First, don’t think of discard as a waste! You should think of your starter as a yeast farm and the throw-away portion (the “discard”) as the product.

Using discard in recipes not only lends a deeper flavor and chewier texture to baked goods, but helps partially digest the wheat starches (making discard slightly lower in quick carbohydrates than traditional flour), acts as a prebiotic (the fiber in discard-laden baked goods is better for feeding your gut bacteria, which helps you digest things more thoroughly), decreases the amount of gluten, and the lactic acid bacteria in discard increases the amount of nutrients like folate, potassium, and magnesium that the body can absorb during digestion. Basically, it lets you get more out of the food you eat and makes baked goods (slightly) better for you!

Here’s how you can use it (remember that measurements shown below are “stirred down” discard, meaning you have to stir the bubbles out of your discard before measuring):

Bread/bagels/english muffins- replace the active dry yeast portion of the recipe with a quarter cup of discard, and let the dough rise 12 or more hours after kneading. This longer rise time is required because the wild yeasts are not quite as active (or voracious) as their cultivated cousins, and you want time for the whole thing to get nice and sour from the lactic acid bacteria.

Crackers/thin-crust pizza dough- replace half the flour in a cracker/pizza dough recipe with discard and omit yeast.

Crepes/pancakes/waffles- replace up to 3/4 of the flour in a crepe, waffle or pancake recipe with discard, and omit yeast.

Quickbreads- replace up to 3/4 of the flour in a quickbread (pumpkin, apple, zucchini, banana bread, etc...) with discard and adjust liquid to desired consistency.

Brownies- replace as much as all of the flour in your brownie recipe with discard and adjust the liquid to the desired consistency.

Granola- replace the binder (usually honey or sugar) in granola and granola bar recipes with discard, and sweeten to taste.

Pie crust- replace half the flour in your pie crust with discard, add the discard when you would normally add the water, and omit the water.

Batter for fried fish/chicken/potato wedges/veg, etc...- water down the discard with some beer or water, dip your fried things, and fry.

3- Preserving Your Starter Colony When You Have More Bread and Crackers Than You Can Comfortably Eat:

As much as you’d like to think you’ll use discard for every recipe, you might find that your creativity (or just your tolerance for discard-flavored things) gets stretched a little thin over time.

That’s okay!

Here are a few great ways to save your starter without needing to feed it every 12 hours:

Fridge it- If you just want less discard, put your whole starter colony in your fridge- the cold slows down the yeast’s digestion so you only have to feed it once per week.

Freeze it- if you have a few days that you don’t have anything to do with your discard or want to save up for a bigger recipe, portion it into greased ice cube trays, freeze it, and then pop the discard chunks out and store in a ziploc or jar. Thaw it to use in larger recipes down the line.

Dry it- spread your discard on parchment paper-lined baking trays and let it air out at room temperature for a few days, then chop it up and store in an airtight container (with some burnt flour in a little cloth envelop if you live in a humid climate).

Gift it/sell it: You’d be surprised at how many people feel the need to buy an existing starter. Feed your starter and then portion it into small jars (baby food, etc... with labels removed), then freeze the jars. Gift or sell these frozen portions by tying a little ribbon around them (feel free to name them and write the parent starter’s date of birth on the ribbon) and sending them off with a little printout of how to care for them.

[psychosuna]

a/n: kinda fluffy and a bit boring these r just my self indulgent thoughts ,, feel free to send rqs

daichi: makes the same breakfast every morning. eggs and toast and some sort of protein. probably drinks black coffee, adds a little cream and sugar if he’s feeling fancy. a ketchup user and abuser. “breakfast is the most important meal of the day” blah blah just say you’re capable of waking up early and go.

asahi: idk why i just see asahi as a big baby thags like incapable of doing anything for himself honestly like his mom probs still makes him breakfast either that or he has a bowl of cereal.

sugawara: pop tart man. also goes feral over toaster strudels. the way he frosts them is an exact science. coffee but it’s light roast. uses creamer, duh.

noya: really likes ego waffles. toasts like 2-3 and gets really fuckin impatient so he just eats them as the next ones are toasting. probably drinks a glass of milk after like a freak. he’s always running late in the morning but will turn into a fuckin grouch if he doesn’t eat. it’s placebo. he just thinks he’s in a bad mood.

tanaka: i see this man as a scrambled eggs type of guy. it’s simple. the only thing he knows how to cook, actually. that, and mac n cheese (same). drank orange juice w bfast all through highschool and had a coffee awakening in college. doesn’t eat if he’s running late.

ennoshita: doesn’t eat breakfast, usually just has a cup of coffee and will eat a little something a couple hours later. he’s just not hungry in the morning.

hinata: probs has a whole ass family breakfast every morning in highschool. mum cooked eggs, bacon, rice (enter traditional japanese breakfast because i’m uneducated). when he went to college he tried to keep up with making a big breakfast every morning, and succeeds for the most part. not big on coffee.

kageyama: cereal boy. goes for somewhat sugary cereals, also the type to have a granola bar or something otw to school/classes. on game days , he makes a big breakfast. also not big on coffee.

tsukishima: tbh i headcanon him eating oatmeal and i really wish he didn’t. like, strawberry oatmeal or the strawberry K cereal is really just his favorite. coffee expert, really picky about the grounds he uses and the way he makes it. takes pride in his morning coffee. he can go without eating but he truly cannot go without coffee.

yamaguchi: pretty baby probably just eats a bowl of cereal or something. he doesn’t think too much about it but also tends to not skip breakfast. sometimes tsukki will bring him a coffee , but he doesn’t make it on his own.

kuroo: foggy area here. usually skips breakfast, always makes the coffee right when he wakes up but sometimes forgets to make a mug or a coffee to take with him to classes. sometimes he just randomly wakes up at the crack of dawn and makes a huge ass breakfast. he’s not used to eating a big breakfast, so when he does, it tears his stomach up.

kenma: he was up playing games and snacking all night. he’s full from the cosmic brownies and monster energy drinks he had at 4am before he ultimately crashed. and if he does have breakfast, it’s probably some sugary ass cereal. get some proper sleep, freak.

lev: probs has like a typical russian breakfast honestly, he grew up w it and still makes it to this day. a typical bfast for him is fried eggs with kolbasa and dill on top. family recipe type kid. this is only when he can be fucked to make it, though.

oikawa: motherfucker makes smoothies for breakfast. not even the protein shake types, like the fruity ass spinach ass types of smoothies that probably have more sugar than anything else in them. he’s thinks he’s eating “clean.” also stops by a starbucks or soemthing every morning bc he likes the complicated ass coffees rather than just making his own.

iwaizumi: i see him actually like, enjoying making breakfast. his go-to is a quick breakfast burrito. on weekends, hes a whore for chicken and waffles. probably uses a lot of hot sauce. definitely drinks black coffee he has big dick energy

matsukawa: skips breakfast entirely. literally cannot be fucked. if he eats in the morning, he goes to mcdonalds. mans never fucked with coffee, either. i’m telling you guys, he’s got a big dick, but this is one sketchy mfer.

hanamaki: really likes bagels. everything bagels with a shit ton of cream cheese. coffee with a tiny bit of cream and sugar. he’s classy. he’s perfect. i adore him.

bokuto: his mom always told him that breakfast is the most important meal of the day and why would he doubt her ? he makes the birds eye egg thinf with the hole in the bread and then puts in the pan and cracks the egg in the whole. you guys know what i’m talking about. another ketchup user and abuser but i’m less mad bc, cmon, it’s bokuto!

akaashi: this mfer. THIS MFER. i adore him truly. wait for it... greek yogurt. he gets the tubs of greek yogurt, sometimes the honey flavored kind, and will cut up fruit and put granola on top, and has espresso. he’s just. so sexy honestly.

tendou: always making something weird to be fucking honest. liek the motherfucker never skips breakfast, but he’ll straight up eat left over takeout from the night before at like 7:30am. what’s wrong with him. tries homemade pancakes every once in a while and they aren’t even that bad, he just puts WAY too much syrup on top.

semi: will have one cup of black coffee and that’s literally it.

ushijima: has the same thing every single morning. he never switches up. protein shake (black coffee in the shake), one fried egg, two pieces of bacon. it’s the perfect combo why would he ever even need to change it?

goshiki: tbh this mfer is always in a rush in the mornings but u know what. two pieces of toast and grape or strawberry jam. he’s a lil jam on toast cutie tell me i’m wrong. i’d die for him.

osamu: if he doesn’t have time to cook, he won’t eat. he doesn’t see the point in eating pre packaged shit. he wants to really get in the kitchen and make something. poor baby just wakes up late sometimes.

atsumu: if osamu doesn’t have time to cook, he won’t eat. fiend ass motherfucker. don’t get me wrong, i love him, but he’s so fucking annoying. will smell food and walk in the kitchen like “what’s for breakfast lil bro?” and osamu is all like “nothing for you dipshit” but he always gives in and feeds the mfer

suna: nothing. like. ever. he forgets. doesn’t have a big appetite and he can’t cook for shit unless it’s edibles so he just doesn’t bother. a coffee addict but refuses to tell anyone.

kita: a nice ol mug of fresh coffee, maybe some eggs, maybe some sausage, whatever he feels like! tries to eat every morning bc he knows it’s for the best. is a morning person so it’s not like he doesn’t have time!

terushima: a monster and a protien bar. likes the coffee flavored monsters in the morning , though. cheese toast on occasion.

sakusa: black coffee, two splendas, avocado toast. he’s got taste.

˚₊·͟͟͟͟͟͟͞͞͞͞͞͞➳❥ ꒰ ⌨︎ ✰ thank u for reading! | ೃ࿔₊•

[abrunettefangirlnerd]

It’s Too Much

Pairing: Steve Rogers x reader

Summary: You are a college student trying to get into nursing school. Being accepted into NYU’s program you just have to make the grade in one more class to start in the fall. This semester has been difficult and only gotten worse since this COVID-19 required your college to close. Living on campus and your family living in Colorado, makes moving back home extremely difficult. Besides you don’t want to leave. That is when your sweet boyfriend offered for you to stay at his apartment.

Oneshot

A/N: It may be a little long, but the ending is freaking adorable

10:15 pm

             Putting away the last bit of your clothes in Steve’s closet, you sigh in relief. Today has been so long starting with waking up early to move all your stuff out of your dorm. Your college has moved all classes online with the COVID-19 outbreak. Since there is virtually no reason to be at school, you decided to move out to get a reimbursement for the rest of the semester.

             Problem is, your school is in New York and your home is St. Louis, Missouri. There is no way for you to get everything in your car and drive half way through the country. Thankfully Steve, your boyfriend, has been gracious enough to share his apartment with you for the remainder of your semester.

             A warm-muscular arm wraps its way around your waist and pulls you toward an even more muscular body. Turning your body to face him, you burry your face in Steve’s chest as you wrap your arms around his torso. Steve places a soft kiss on the top of your head before leaning his against yours. Feeling the light brush of his breath against your hair lures your subconscious to the impending darkness of sleep.

“Do you want to go to bed?” Steve ask. A smile invades your features. You love how attentive he can be.

“No,” you pout. “Going to bed means waking up, and waking up means studying.”

             Steve’s grip on your loosens, prompting you to look up at him. A twinkle of mischief resides in his beautiful blue eyes. A part of you wants him to tell you what he is thinking, though it may be more fun for him to show you.

“I have an idea then.” Steve smirks.

             His arms encircle your legs before you could ask him what he’s up to. Throwing you over his shoulder he walks you over to the bed, and flips your body onto the soft mattress. Laughter erupts from your chest. You find it so cute when he acts so dominant because he surprisingly loves being submissive a great deal of the time. Though seems like tonight he wants to take the reins, and you are more than happy to let his dominant side take over tonight.

***

Next Morning

Inulin can determine glomerular filtration rate in the renal system because it is only filtered, not reabsorbed or secreted…

Mean arterial pressure can be calculated by taking systole + 2 (diastole) / 3…

Trypsin, chymotrypsin, and elastin are endopeptidase enzyme…

             You woke up, your thoughts running a million miles an hour. Looking over at Steve’s alarm clock you see that it reads 5:45 am. Well, I usually wake up at 6, what is 15 minutes really?

             Carefully shimmying out of Steve’s arms, you grab a new pair of underwear, and a fresh pair of sweats and t-shirt from Steve’s side of the closet. Heading over to the bathroom down the hall you turn on the water, wait for it to heat up, and step inside.

             Lathering your head with citrus smelling shampoo, you make a mental note of all the things you need to do today. A sheet of anxiety wraps around your body like a tight uncomfortable blanket. Taking deep breaths you try to focus on the warm water. Imagining it melt away the anxiety from your body, you begin to feel better. Before you know it, the last bit of body soap has been washed away and it is time to get out and start your day.

             Quickly getting dressed in Steve’s soft and warm clothes you head into the kitchen to make breakfast. Popping a bagel into the toaster, you search for some fruit in the refrigerator. Finally coming upon some cut up fruit, you take the container out and pour some on your plate. About that time your bagel is ready to go and all you need is your coffee. Tasting the warm-stimulating hazelnut coffee against your throat, you take a deep breath and dive into your studies

6:15 am

             Opening your laptop, you guide your mouse to a folder holding the rest of your physiology lecture videos. Your professor had his lectures recorded a few years back and thankfully saved them. Without these, you have no idea how challenging the last half of this semester would be.

             Scrolling through the list, you land upon the next video lecture. Waiting for the video to load, you take a sip of our coffee and plug in your headphones. Steve is an early morning riser but is definitely taking the opportunity to sleep in given the new situation. The last thing you want is to wake him up with your school work. He deserves to sleep in every once in a while.

7: 25 am

             Writing down the last bit of notes from the lecture, you look up and see that your breakfast has barely been touched. The bagel has a single bite and only half of the fruit remains. The floors creek behind the bedroom door signaling that Steve has woken up.

             As if on cue the door opens revealing a half asleep posture. Hearing him yawn you look up and offer a morning smile. As he heads into the kitchen for his own cup of coffee, you refocus on rewriting notes from the recent lecture. You have this rhythm down after the first couple weeks of the semester. After class you would rewrite the notes, neatly into a notebook and study them the next day.

“Want some breakfast?” Steve asks.

“I made me some.” You tilt your head toward you cold bagel and coffee and get a disapproving look from your boyfriend.  

8:00 am

             Taking out your laptop again, you log into your school’s blackboard account. You watch as the computer loads your Nutrition book as a yawn of your own settles across your lips. This is your least favorite class of the semester. It has nothing to do with the content. There is just so much of it and your teacher’s lectures are not helpful whatsoever.

“How about a break?” Steve looks up at you with puppy dog eyes, his head against your shoulder. “You just had to wear my clothes, you’re killing me.”

“Not yet, it is only eight in the morning. And I have to keep you entertained somehow.” A pinching feeling hits you in the gut as you think about taking Steve’s advice. You had the same problem while living in the dorm. You never take breaks unless you can’t see straight or it is time for bed, whichever comes first. Of course there were plans you would make with Steve that would take place of a break.

9:30 am

             Finally finishing the chapter for Nutrition, you head back into the kitchen. You throw away the rest of your uneaten breakfast and grab another pot of coffee. Taking in the precious smell you can feel your stomach start to growl from missing the other half of breakfast. You decide there isn’t enough time to make anything, and figure the coffee will just be enough.

“Hon,” Steve’s cautious voice looms over you. You can tell he is trying to tread lightly. He means well, but neither of you have been in this situation where you are living together.

“(Y/N), maybe you should eat something else.”

“It’s okay. I’ll be fine, thank you though.” You place a reassuring kiss on Steve’s cheek and then head into the living room again.

          The pinching gut feeling returns as you think about Steve’s expression. Maybe I should take a break? You shake your head and conclude you will take one later.

10:05 am

             The simulation for your physiology lab has finally loaded. Your professor for lab has ten lab simulations due this week by Thursday. With all the packing, moving, and unpacking this weekend you haven’t had the chance to get ahead of this. By Wednesday you have to take an online prelab quiz and be prepared to take a post lab quiz at the end of class on Thursday. Since it is all online now you have to definitely zero out time to get it all done on your own.

             Steve comes in with a plate in hand. On it is a piece of toast with a Nutella spread and banana slices nicely resting on top. Involuntarily, your mouth begins to water at the sight of food. Some find it a weird combination but you think it is the best thing you’ve found to eat in a while.

“Here, I made you this.”

             He places the plate of your physiology lab notebook. A tiny bit of annoyance restless onto your surface but you push it away. You know that Steve just wants to make sure you’re eating enough. At the beginning of last semester Steve noticed how little you started to eat with your added stress. This semester isn’t much better, but this way he at least gets to keep a better eye on you. You’ve never had a problem with your appetite. There is just so much on your mind, and so much stress that you barely remember to eat. When you do, it doesn’t take long for your nerves to get the better of you and suppress the want to keep eating.

“Thank you.” You say, and you snake your arm around his neck and bring him in for a kiss.

12:10 pm

“Okay, lunch time!” You claim, excited for a break. “How does a pizza sound?”

             Steve is in the corner of the room working out with his weights. Taking a moment from his current set, Steve nods in agreement. You find a small but noticeable grin hiding against his lips. He is clearly happy to see that you have finally taken a break… well a break to make food.

             The only pizza you guys have is a veggie and chicken frozen pizza. Taking it out of the wrapping, you preheat the oven and wait for it to beep. This moment allows you to turn on the tv and find “Friends” on the screen, your favorite show of all time. Steve crawls up against you even with sweat dripping off onto you.

“Babe! You’re dripping all over the pizza!” You laugh.

“Extra flavor?” Steve’s eyes glimmer as he represses his own laughter.

             After lunch you get back on your computer to log onto your Old Testament/Hebrew Bible class. After the class you organize your notes, work on your paper for the class, and review your notes from both physiology lecture and lab. It isn’t until 6 o’clock that evening before you are done. A friend from a class called needing you to explain something from the lecture today which took a little while.

**

             This routine repeated over and over during this week. Steve recognizes that there was no way this is going to change unless he said something. Though the last thing he wants to do is upset you. He knows how stressed you are about getting into the nursing program. You have a spot actually. You just need to get a B in physiology to keep it, and the first exam did not go as planned.

But Steve does know this isn’t healthy. You are ranging between 7-9 hours of work, with only an hour break at lunch to cook and eat. He would love to offer to cook for you, but he is scared that you’ll take that extra time to keep studying.

“Baby doll?” Steve peers around the corner leading into the living room. “Can I talk to you for a minute?”

“Sure, one second. I just need to finish writing this thought.” You say as you scribble a few more notes in your notebook.

             Steve comes over and sits on the coffee table in front of you. He helps you move your school stuff away. You knit your eyebrows together in confusion. Normally you aren’t done for the day, it is only 4:30 pm.

             Steve’s knees lightly press against yours and he takes your hands in his. Rubbing circles into your skin with his thumbs you allow the soothing touch to calm your nerves. Steve leans in and presses a kiss to your forehead that you graciously accept.

“What’s up? You’re scaring me.” You say. A sinking feeling rests in your stomach that are sending your nerves in to a frenzy.

“I love you (Y/N). I love having you hear, but…” you can feel your heart drop. “I am worried about you. All you do is study. I’m sure this is what you’ve been doing this last year but I didn’t realize how much you do until now. You’re too tired to want to work out like you normally do, or able to stay awake while we are watching a movie. On top of that, you barely eat. It’s not healthy.”

“I know, you’re right.” A tear falls down your face. “Living in the dorm I never felt like I could get away from school. I felt like I had to constantly study. When I stayed the night here it would help me separate it easier. Though since I can’t leave, and some of my professors have added extra assignments I’m feeling it becoming a bigger problem than before.”

“Well, then.” Steve’s soft lips graze across yours, taking your breath away. “Let me help with that.”

             Pulling you on his lap, Steve’s fingers tangle in your hair. Steve presses his forehead against yours and both sets of eyes close. Stroking his hands through your hair, you focus on Steve’s breathing. You can’t believe you are lucky enough to find a man that actually cares about your well-being. He is right and you know it. From now on you’re going to do your best to not let school be your whole life.

“You know what I want to do?” Your voice is barely above a whisper.

“If you say study,” Steve grumbles, “I’m throwing your notebooks out the window.”

              Shaking your head no, you start by placing a kiss on Steve’s cheek. Trailing down his face onto his neck, Steve grips your hips which brings your body closer. Steve does not understand how great of an advantage he just gave you, and you try to suppress the smile peaking up from your lips. Wrapping your arm around his torso, you wait a moment before reaching behind him. Finding what you are looking for, you bring your lips back to his. Eagerly accepting your kiss he almost doesn’t feel the nerf bullet hit his side.

“Oh no,” Steve’s voice is low and you can feel your heart beat faster. “You’ve done it now.”

             Stumbling to get away, you leap over the back of the couch for cover. Peering over the edge you aim your nerf gun where you last see him, but Steve is already gone. You listen for any sudden movements and try to recall where the other gun was last seen. Remembering it was in the bedroom, you stealthily slide across the floor hoping for another sneak attack.

             Reaching the door, you find it cracked open. You slip your body slowly into the dark room and reach for the light switch. If Steve is hiding, you want to find him before he finds you. The lights turn on and brighten up the room, making your eyes squint.

“Surprise!” Steve jumps from the side of the bed as you feel two nerf bullets attack your abdomen. “I win!”

“But I got you first!” You playfully whine.

“Doesn’t count.” Steve insists. “I win, and I want first place prize.”

             Steve takes even strides toward you. Stopping in front of you, his body towers over your own. His arms pin you against the wall as his wild eyes peer into yours. A burning desire of anticipation ripples through your chest. It is almost too much to bare until Steve finally crashes his lips to yours. Running your hands over his body, and his over yours, you lead him toward the bed and show him how lucky you are to have him.

[myhamzaboss]

8 Reasons You’re Probably Eating Chia Seeds Wrong

Welcome to the year 2020. While it’s a brand new year, everyone is singing the same old song: “This will be the year that I eat healthily.”

Our advice: don’t just say it, do it! The key is finding ingredients and recipes that are both tasty and diet-friendly.

Chia seeds may be the ultimate weapon in your healthy eating arsenal. Unfortunately, many people are eating these seeds the wrong way and jeopardizing their health!

With this guide, though, you can eat chia seeds the right way. You’ll be getting healthier with every bite and finally, make “new year, new me” a reality!

 Not Eating the Right Amount One of the main ways most people eat chia seeds wrong comes down to the amount. Think of this as the Goldilocks problem: you’re either eating too much of it or not enough. The goal is to get everything “just right.”

Eating too many chia seeds is dangerous because these seeds will expand inside your body. This can lead to internal discomfort and, in extreme cases, it can lead to seeds being lodged inside your throat.

However, it’s a mistake if you aren’t eating very many seeds or skipping them altogether. This is because they have a number of benefits in terms of regularity and even weight loss. The right amount of chia seeds to maximize their health benefits is 1.5 tablespoons twice a day.

Fiber Plan Chia seeds are yummy enough to eat just for fun. But if you need to feel a bit more regular, you might want to up your seed intake!

To stay healthy, you should get at least 20 grams of fiber a day. And you can safely go as high as 35 grams. But most Americans are lucky to get 12 grams of fiber a day, leading to problems with health and digestion.

This is where chia seeds come in. A single ounce of these seeds contains a whopping 11 grams of fiber! That means adding an ounce a day can boost you into the healthy fiber range. Your body will thank you for this later.

Not Part of Your Diet Plan Most weight loss plans include some kind of change in diet. But if your new diet doesn’t include a controlled amount of chia seeds, you’re really missing out.

Chia seeds help with weight loss for a couple of reasons. We’ve already mentioned one of them: the high fiber content. The regular fiber in your diet boosts both digestion and weight loss.

The second reason is that seeds effectively take up extra space in your stomach. A single seed can absorb up to 27 times its own weight. While you should be careful about how much you consume, the bottom line is that chia seeds will make you feel fuller faster.

Ultimately, you’ll end up eating less because of chia seeds!

Never Eat Chia Seeds Dry For most foods, there is not a wrong way to eat them. There are simply some ways that are better than others.

However, for chia seeds, there is one method of consumption that remains wrong: eating them dry.

Chia seeds don’t expand until they are wet. Therefore, it’s easy to eat too many of them and end up with a stomach or throat in some serious pain.

That’s why we have some killer chia seed recipe ideas below. These ideas help you avoid eating dry seeds while still enjoying a filling and healthy snack.

Pudding Power Pudding Power | 8 Reasons You’re Probably Eating Chia Seeds Wrong Chia seed pudding is surprisingly yummy. It makes for a great breakfast item or mid-afternoon snack. If nothing else, it serves as a solid replacement for eating yet another cup of yogurt.

All it takes is 2 cups of coconut milk, half a cup of chia seeds, some vanilla extract, and some maple syrup. With this, you can whip up some pudding that tastes so good that you’ll forget you’re eating something nice and healthy!

Make this a regular part of your breakfast routine for an easy morning fiber boost.

Better Off… Bread? Breading is one of the guiltier pleasures of cooking. Sure, the skin may be the unhealthiest part of fried chicken, but it sure is the tastiest part.

Fortunately, chia seeds let you have it both ways. Why? Because you can use them to bread chicken and other yummy foods.

With this trick, you can add a tasty crunch to healthy foods. In fact, you can make some gluten-free meals that make every bite feel like you’re on a cheat day.

Chia breading also makes for a stealthy way to trick kids into healthy eating habits.

Better When Baked

By themselves, chia seeds don’t have a ton of flavor. You can use this to your benefit by putting them into bread and other baked goods.

The simple addition of the seeds won’t upset the taste of your favorite foods. However, the seeds add all of the fiber and weight-loss benefits that we touched on earlier.

If you want to really kick your fiber up a notch, try baking some seeds into some homemade granola bars.

Your New Jam Chia seeds make for a surprisingly good jam. The reason is simple: because they expand in liquid, these seeds provide a shortcut for crafting yummy jam.

Take 2 tablespoons of seeds, a pound of fruit, and a quarter cup of maple syrup. Put it all together and you get something that is both sweet and healthy. Put some of it on your bread or bagels for a surprisingly decadent delight.

[autumnherah]

My Favorite Homemade Dry Spice Mixes

blah blah blah I was sad that so many store bought spice mixes featured gross things in them like ungodly amounts of processed sugars and unnecessary preservatives so I went out to find homemade spice mix recipes and these are now all staples in my diet. Why am I sharing them with you? No idea, but I am gonnnnnnna.

Buffalo Spice Mix

ingredients 

2 tsp chili powder

4 1/2 tsp paprika

2 1/4 tsp cayenne pepper

3 1/4 tbsp garlic powder

3 tsp mustard powder

1/2 tsp salt

1 tsp ground pepper

4 tsp onion powder

directions

combine all the spices in a mixing bowl and lightly whisk together.

store in an airtight container like a mason jar

how to use

I generally mix a tablespoon or two per pound of meat (depending on how spicy you want this)

it also makes an AMAZING seasoning for homemade fries

Ranch Seasoning

ingredients

2 tsp salt

4 tbsp parsley

3 tsp dill weed

2 tsp dried chives

4 tsp garlic powder

4 tsp onion powder

4 tsp dried onion flakes

2 tsp black pepper

directions

combine all the spices in a mixing bowl and lightly whisk together.

store in an airtight container like a mason jar

how to use

about two tablespoons of this mixture = one packet of store bought ranch mix

add it to a mayonnaise of your choosing to make a DIY ranch dressing

I like to make air fryer hot wings with buffalo sauce and then toss the wings in this seasoning for a really lovely flavor

sprinkle it on everything, ranch tastes so good on everything, literally just add this to everything and make it ranch dressing flavored

Taco Seasoning

spoiler alert - this is a copy cat Taco Bell taco seasoning mix

ingredients

1 tablespoon chili powder

1 teaspoon salt

1/2 teaspoon dried minced onion

1/2 teaspoon paprika

1/4 teaspoon onion powder

dash garlic powder

directions

combine all the spices in a mixing bowl and lightly whisk together.

store in an airtight container like a mason jar

how to use

add one tablespoon of spice mix for every one pound of taco meat you use. Use your hands to thoroughly mix the tablespoon of spice mix into the ground beef. Add the seasoned beef mixture and 1/2 cup of water in a skillet over medium heat. 

also very good on homemade french fries

Baharat Middle Eastern Blend

ingredients

2 tsp smoky paprika

2 tsp cumin

1 tsp black pepper

1 tsp coriander

1/2 tsp nutmeg

1/2 tsp cinnamon

1/4 tsp cardamom

1/4 tsp cloves

directions

combine all the spices in a mixing bowl and lightly whisk together.

store in an airtight container like a mason jar

how to use

that is a good question. I am very recently branching out my spice pallet and trying on some new things. So far I have used this as a dry rub for chicken which has been phenomenal.

one tablespoon per one pound of ground beef for grilled smoky, spicy burgers

Everything Bagel Seasoning

listen, not all of us live near Trader Joe’s

ingredients

1/4 cup sesame seeds

1/4 cup poppy seeds

3 tablespoons dried onion flakes

3 tablespoons dried garlic flakes

2 tablespoons coarse sea salt

directions

combine all the spices in a mixing bowl and lightly whisk together.

store in an airtight container like a mason jar

how to use

on top of homemade breads

added to breads with cream cheese

on top of your eggs

mixed into burgers

on top of avocado toast

basically anywhere you would normally use salt give that food an upgrade and use everything bagel mix instead

[consulting-celiac-in-the-tardis]

57 Easy Gluten Free Recipes for Summer Picnics and Potlucks

New blog post! Now that the weather is finally (sloooowly) warming up and holidays like Memorial Day and Fourth of July are right around the corner, I know that summer picnics and potlucks are just as close. But when you have celiac disease or dietary restrictions, summer entertaining can feel a little more complicated.

That's why this year, I thought I'd scope out some of the best gluten free recipes for summer picnics and potlucks. Whether you're looking for healthy appetizers, gluten free lunches fit for a picnic or easy paleo desserts, this round up should give you some delicious ideas. Not to mention, it should make bringing a yummy and gluten free dish to every summer get-together a whole lot easier!

Gluten Free Sides

1. Bacon Cheddar Jalapeno Cornbread (Nut Free, Refined Sugar Free) - Raia's Recipes  

Trust me. If you show up with gluten free bread at a summer potluck, you're gonna be the life (or at least the taste buds) of the party.

2. Easy Potato Salad with Egg - Bubba Pie

Give your potato salad an extra boost of protein with hardboiled eggs.

3. Hawaiian Macaroni Salad (Vegan, Soy Free) - Spabettie

Pineapple, vegan mayo, sweet pickles and pickled carrots give this macaroni salad a unique, Hawaiian twist.

4. Broccoli Apple Slaw - Noshtastic

Change up the traditional cabbage slaw recipe by using broccoli and apple instead!

5. Creamy Pea Salad - Recipes From a Pantry

If you're looking for a seriously easy low carb side dish that is still sure to peas (ahem...please) a crowd...this is it! All you need to make it are fresh (or frozen!) peas, bacon, cheese and a few other ingredients for the sour cream dressing.

6. Black Bean and Corn Salad with Balsamic Vinegar (Dairy Free) - The Welcoming Table

Add grilled chicken or pork to make this gluten free salad a meal, or serve it as a side dish or dip!

7. German Cucumber Salad - Casserole Crissy

For any gardeners out there, this is the perfect recipe to use up any leftover cucumbers.

8. Asian-Inspired Sesame Cilantro Carrot Salad (Paleo and Vegetarian) - Natasha, The Artisan Life

Even carrot haters will be won over by the Asian flavors in this gluten free salad dressing.

9. Bone Broth Pesto (Nut Free) - Casey the College Celiac

Enjoy the creamy, tanginess of pesto with the added protein and nutritional benefits of bone broth. Serve with veggies, gluten free crackers or roasted sweet potato rounds (which are also included in the linked recipe above)! 

10. Watermelon Mint Salad with/out Feta (Dairy Free Option) - Finding Zest

Who knew that watermelon and balsamic vinegar made such a tasty pair?

11. White Bean Salad (Vegan, Soy-Free, Nut-Free) - Happy Healthy Mama

Fresh basil, cherry tomatoes, avocado and lemon juice turn plain white beans into a side salad everyone will be digging into.

12. Zucchini Roll-Ups (Vegan, Paleo) - Claudia Canu 

These roll-ups are super simple to make but that doesn't make this combo of veggies and gluten free hummus any less delicious!

13. Goat Cheese Cucumber Bites (Keto, Low Carb) - The Keto Option

Gluten free Everything But the Bagel Seasoning dresses up these mini goat cheese and cucumber sandwiches.

14. Creamy Sweet Potato Salad (Paleo) - Cathy's Gluten Free

Is there any occasions sweet potatoes aren't perfect for?!? I don't think so...

15. Focaccia with Olives, Sundried Tomato & Rosemary (Grain Free, Paleo, Refined Sugar Free) - Emma Eats and Explores

Like I said before...you seriously can't go wrong with bringing homemade gluten free bread.

16. 5-Minute Guacamole (Vegan, Keto, Paleo, Oil-free, Whole 30) - Veg Annie

Homemade salsa gives this homemade guac an extra kick of freshness and flavor.

17. Mexican Street Corn - Confessions of a Fit Foodie

Like corn on the cob, only a lot tastier and less messy to eat!

18. Spicy Mango Dip (Vegan) - Fun Food Frolic

Serve this gluten free and vegan dip with some gf bread or pita, and it'll disappear in no time. You can whip it up in 15, minutes, too!

19. Easy Tuna Spread - Goodnesst 

This gluten free spread only requires three ingredients, five minutes to make and is delicious when served with crackers, veggies or tossed in a salad.

20. Red Potato Salad with Avocado and Egg - Attainable Sustainable

Typical potato salad gets an upgrade with some healthy fats from avocado in this gluten free side dish.

21. Curried Cauliflower Mac and Cheese (Vegan) - Casey the College Celiac

If you want to add some hidden veggies to a family classic, you'll love my curried cauliflower mac and cheese, which only takes five ingredients to make.

Gluten Free Mains

22. Avocado, Asparagus and Chicken Salad (Paleo, Mayo Free) - Tasting Page

If mayo ain't your thang, you'll love this paleo chicken salad, which gets its creaminess from avocado and a homemade dressing.

23. Corn and Zucchini Pie - A Simple Pantry

If a quiche and a frittata had a baby, this would be it. Plus, this cheesy pie only takes an hour - including 45 minutes of it doing its thang in the oven - to make.

24. Melon Mozzarella Prosciutto Salad with Arugula - Taste and See

Combine classic Italian ingredients with a traditional Caprese salad, and you end up with an ideal summer entertaining dish.

25. Grilled Balsamic Lamb Kabobs - Foodal

I'll admit, I've never tried lamb before, but these kabobs would definitely have me digging in.

26. Quinoa Tabbouleh Salad - Spice Cravings

Traditionally, tabbouleh salad is a Middle Eastern vegetarian salad featuring ingredients like parsley, mint, Bulgar wheat, tomatoes, onion, cucumber and a lemon dressing. This gluten free version replaces the bulgar wheat with quinoa, which not only makes it allergy friendly but also packed with extra protein!

27. Zesty Smashed Chickpea Salad Sandwich (Vegan) - Moon and Spoon and Yum

The best kind of sandwiches have a mix of different textures and flavors...and this smashed chickpea salad has ALL the flavor punches you're looking for.

28. Southwest Quinoa Salad (Dairy-Free Option) - Mama Knows Gluten Free

You can't go wrong with a bowl of quinoa dressed up with avocados, black bean, corn, grape tomatoes, mozzarella and a cilantro honey lime dressing.

29. Shrimp Pasta Salad - Hot Pan Kitchen

Olives and sun-dried tomatoes give this cold gluten free salad an extra boost of flavor.

30. Spanish Waldorf Salad - Zestful Kitchen

This Spanish twist on a classic Waldorf salad complements a variety of different meals, and you can prepare all of the different ingredients ahead of the time.

31. Easy Cheesy Loaded Cauliflower Casserole (Low Carb) - Wholesome Yum

This gluten free casserole has all the flavors of a baked potato, minus the carbs. And you can't go wrong with bacon!

32. Tuscan Pasta Salad (Nut Free, Egg Free) - Meaningful Eats

Just 'cause you're gluten free doesn't mean you can't enjoy a very delicious pasta salad on a pretty summer day.

33. Cauliflower Salad (Vegan, Low Carb, Keto) - Cooking Journey

Cauliflower just got a very tasty upgrade with this easy, raw salad recipe.

34. Easy Cucumber Tomato Feta Salad (Vegetarian) - Mom Foodie

You can't go wrong with a classic...

35. Kale Quinoa Salad + Cider Vinegarette - Pass Me Some Tasty

Make sure you use gluten free cranberries and walnuts, and the sweet and savory mix of flavors will be a major winner in this salad.

36. Chickpea Thai Quinoa Salad with Peanut Dressing - V Nutrition and Wellness

Add a creamy peanut sauce to a salad with quinoa, chickpeas, carrots, cabbage and cilantro and you have a Thai feast tastier than any take-out.

37. Prawn & Avocado Salad (Whole 30, Paleo) - Recipe This

If you know Whole 30 or paleo diners will be at your summer picnic, this salad is sure to be a hit.

38. Broccoli Salad with Bacon (Keto, Low Carb) - Whole Lotta Yum

Broccoli has never looked so good...

39. Sweet Potato Black Bean Burger (Vegan) - Evolving Table

This black bean quinoa burger only takes an hour to make and is easy to personalize for whatever beans, sweet potatoes or spices you have on hand. 

40. The Best Homemade Chicken Salad (Paleo, Keto, Whole 30) - The Organic Chicken

Serve this salad on greens, gluten free bread or even half an avocado.

41. Loaded Potato Wedge Nachos (Paleo, Vegan Options) - Casey the College Celiac

'Cause who wouldn't want to dive into a plate of nachos on a beautiful summer day...especially when the base is fluffy roasted potato wedges?!?

Gluten Free Desserts

42. Paleo Strawberry Rhubarb Pie (Low Carb) - The Banana Diaries

I don't know about you, but I will always say yes to a slice of gluten free pie!

43. No Bake Peach Cheesecake Bites (Vegan) - Delightful Adventures

Make sure you use gluten free oats and almonds, and you'll have one heck of a tasty gluten free dessert.

44. Chewy Pumpkin Popcorn Balls (Vegan) - Casey the College Celiac

There's something crazy addictive about that sweet and salty combo. 

45. Pink Lemonade Cupcakes - Fearless Dining

Because is there anything more summer-y than pink lemonade anything?!?

46. Red, White & Blueberry Shortcake Parfaits (Paleo) - Living Loving Paleo

No one will believe that you whipped up these paleo shortcakes from almond flour and a handful of other ingredients you threw in your food processor!

47. Avocado Brownies (Vegan) - Vibrant Guide

Even avocado haters won't be able to get over how thick and fudgy these brownies are...

48. Cream Cheese Pound Cake (Low Carb, Keto) - Fit to Serve Group

Who says you can't eat a keto or low carb diet and eat cake too?!? 

49. Scotcharoos - My Gluten-Free Kitchen

Gluten free puffed rice cereal, peanut butter, chocolate and butterscotch combine into one heck of a tasty no-bake bar.

50. Oatmeal Creme Pies - Hunny I'm Home

Chewy gluten free oatmeal cookies + delicious buttercream icing = dessert heaven.

51. Orange Cake with Almond Meal (Dairy Free) - The Foodie Journey

This cake is only made with a few ingredients and can be prepped to bake in just 10 minutes!

52. Blueberry Muffins (Vegan) - Rhian's Recipes

You can't go wrong with a fluffy blueberry muffin, especially when it's gluten free, vegan and only takes 35 minutes to bake! Plus, there are tons of ingredient options and swaps, so you can probably whip up these muffins with whatever is already in your pantry.

53. S'mores Ice Cream Cake (Vegan) - Pink Fortitude

Ummm...a gluten free and vegan ice cream cake?!? I don't think I need to say anymore...

54. Chocolate, Beetroot & Raspberry Cupcakes - Attachment Mummy 

In case you want to sneak a few veggies into your gluten free dessert.

55. No Bake Cheesecake (Keto, Low Carb) - Low Carb Yum

You can't beat a no-bake cheesecake base topped with fresh summer berries.  

56. Chocolate Chip Coffee Cookies - Think About Such Things

Chocolate chip cookies just got a caffeinated twist! 

57. Blueberry Lemon Bundt Cake (Dairy Free) - Allergy Free Alaska 

I was sold at blueberries...

What I Hope You Remember During This Summer's Potlucks, Picnics and Parties

I know that when you have celiac disease or food allergies, the words "picnic" or "potluck" can cause more fear than excitement. But rest assured - as long as you use one of these gluten free recipes for guidance, you know you'll have at least one delicious meal you can happily enjoy. What are your favorite summer meals or recipes? Tell me in the comments! via Blogger http://bit.ly/2E6xmYR

[fritesandfries]

Dinner at Sons & Daughters

Headed to San Francisco anytime soon? If you have the time and money, you have to stop here. Sons & Daughters is one of the coolest tasting-menu format restaurants I’ve been to so far in California.

If you’re really into wine like me, the wine program is pretty cool, but the wine pairing add-on to their seasonal fixed menus is what stands out. The selections are just fun, mostly a playground for your palate. Besides the great wine, I was also surprised about the food: their portions were quite large for a tasting, AND it came with bread accompaniments between courses! I’ve had 20-course menus (and a few other nontraditional course numbers), but we felt defeated about 2/3 of the way through. I’m pretty confident about my eating skills, but I secretly wished I brought a food storage container so I could hoard all of the fresh bread. Here are the dishes I loved:

Amuse-bouche: Cauliflower tarts. Savory, light, and the perfect introduction to this tasting menu.

French sturgeon caviar with sunchokes prepared in three-ways. This was such a fun way to use sunchokes. A gorgeous blend of earth and sea.

Scallop Crudo with Asian pear aguachile and fresh wasabi. It is paired with Milan Nesterac ‘Danger 280’ Volts 2017. I’ve never had pétillant naturel that tasted this peachy with the perfect minerality. Cool. As. Hell. I love it so damn much.

Roasted potato with everything bagel spice, buttermilk emulsion and dill oil. You know how I feel about everything bagel spice...

Dungeness crab cannelloni in coconut cream with Perigold black truffle. It reminded me of the most luxurious and savory éclair you’ll ever eat.

Pork belly with preserved citrus glaze, celeriac puree, fried capers.

Chicken thigh and cabbage dumpling, rutabaga and wild mushrooms.

Onion-glazed culotte, and gem lettuce with locally foraged seaweed.

Roasted pineapple, toasted pound cake, juniper and bay laurel ice cream -- the ice cream is one of the coolest flavors I’ve experienced so far. It’s herbaceous in all of the good ways and I can see this working extremely well in a boozy elder-flower float of some sort.

Parting gift: Chocolate truffles.

Not pictured:

Sourdough with cultured butter

Pimentón toast

Yorkshire pudding

Dessert amuse: Honey ginger granita, clementine, and buckwheat shortbread

White chocolate cinnamon tart

[abramsbooks]

RECIPE: Purple onion rings—with Action’s special sauce! (from F*ck, That’s Delicious by Action Bronson)

Onions make you cry like a baby.

Serves 6 to 8

The best part about onion rings is you can pile them up when you serve them. I use red onions because they have a little more zip to them. You could dip the rings in a coat of flour first before you dunk them in the batter for a puffier, more tempura-like crust, but in my taste testing the thinner rings are lighter and superior and stay crispy once they’ve started to cool off, like a kicked-up version of Funyuns. A rule of thumb: You can feed about two people with a really big onion.

2 cups (250 g) all-purpose flour

1½ teaspoons salt

½ heaping teaspoon freshly ground black pepper

Tapatío or another red hot sauce

2½ cups (600 ml) cold

seltzer or sparkling water

2 quarts (2 L) vegetable oil

3 to 4 large purple onions, peeled

My Special Sauce (below), for saucing

Whisk together the flour, salt, and black pepper in a large bowl. This has to be mad peppery. I just grind until the top looks like black snow.

Now hit it with about 3 tablespoons of hot sauce, then whisk in that seltzer. (You don’t want to add flat water, because the bubbles make the batter airier and crispier.) Whisk until you have no lumps and it looks like a pancake-ish batter—when you move the whisk through the batter, you should see ribbons. Whisk in a little more hot sauce until the batter is a nice light pink, like the color of Russian dressing. You won’t taste the heat so much, but the rings will fry up a nice golden brown.

Put the batter in the refrigerator for 15 minutes to let it settle a little bit, then line a baking sheet or a plate with paper towels.

Fill a Dutch oven or stockpot with the oil just a little more than halfway up the sides of the pot. Heat the oil over high heat until the oil begins to shimmer. It should be around 400°F (205°C) if you have a thermometer, but otherwise you can tell when it is ready because of the shimmer.

While the oil heats, cut the onions into ½-inch- (12-mm-) thick slices, making sure to separate the rings. It’s better to make them a little bigger than a little smaller.

When the oil is hot, dip a few of the rings in the batter with tongs, flipping them once or twice so that they’re fully covered. Shake off the excess and then add them to the hot oil just 2 to 3 at a time so they have lots of room to swim.

Flip them with a clean fork when they just begin to turn brown—this should only take a minute or two. Let them cook for another minute or two, until the other side is golden brown, then remove to the paper towels.

Repeat, adjusting the heat of your oil as necessary. Don’t let it get too hot or too cool. But since you’re only making a few at a time, you’re good either way.

Serve these piled high with a side of Special Sauce. Obviously, the cook should keep the Special Sauce nearby the stove and just eat these as they’re ready.

RECIPE: My Special Sauce

I learned to make My Special Sauce about a decade ago at this Frenchie-type place on Chrystie Street on the Lower East Side, where I worked for like two weeks. I was the garde manger, which meant I was the one making salads and sauces and cold dishes and other small little shit. The head chef was amazing—it was a Frenchie vegetarian type of place, whole ingredients and organic, right about when I first started hearing about organic. But the owner—I didn’t like her and she didn’t like me, and she fired me. Even so, I learned four things from that chef that I’ll always keep with me. Number one is this herb and mayonnaise sauce, something he said he learned from his old head chef in Provence or some shit like that. He also made these chicken thighs where he cooked them skin-side down in a pan, letting them brown and brown and brown in their own fat, and then you eat those with this sauce. He taught me how to make real triple-fried fries, which also went with this sauce, and finally how to make cassoulet, which I also love.

Here we go, we’re gonna zap.

Makes 2½ cups (600 ml)

The actual making of the Special Sauce is fast and simple—you just zap it all in a blender—but it is phenomenal. These flavors are perfect together, which is why the Special Sauce is also now my universal sauce, meaning it goes on everything: chicken sandwiches, roast beets, smoked lamb, French fries, and the Purple Onion Rings above—that’s the combination I used to serve as a bar special. I often use twice as many garlics—I love that burn. I will say that the French chef used Hellmann’s, but when I first started making it I used Admiration, which is a little shittier, meaning it’s the cheaper brand you get at the restaurant supply store. And for some reason, in this, it tasted better.

5 large cloves garlic, roughly chopped

2 cups (480 ml) mayonnaise

2 tablespoons drained capers in brine

1½  tablespoons caper brine

Juice of 1 medium lemon (2 to 3 tablespoons)

1 cup (32 g) loosely packed, roughly chopped parsley, tough stems removed

1 cup (24 g) loosely packed, roughly chopped dill, tough stems removed

Freshly ground black pepper

Combine the garlic, mayonnaise, capers, brine, and lemon juice in a blender or food processor. Zap to roughly blend.

Add the herbs to the bowl with the rest of the ingredients. Zap for a second or two.

Now add ludicrous amounts of black pepper and zap it all until it’s all totally smooth and creamy, pausing occasionally to wipe down the sides of the bowl with a spatula so that you get it all in there. The end result should be somewhere between a dressing and a dip.

Taste for salt, adding more capers or caper brine if needed, or pepper or lemon juice, etc.

That’s it. This will keep in the refrigerator for 4 to 5 days.

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Illustrated, packed with images, and unlike any book in the entire galaxy, Bronson’s F*ck, That’s Delicious includes 40-plus recipes inspired by his childhood, family, tours, and travels. Journey from bagels with cheese that represent familial love to the sex and Big Macs of upstate New York fat camp and ultimately to the world’s most coveted five-star temples of gastronomy. And: the tacos in LA. The best Dominican chimis. Jamaican jerk. Hand-rolled pasta from Mario. Secrets to good eating from Massimo. Meyhem Lauren’s Chicken Patty Potpie. And more! more! more!

For more information, click here.

[theonlyjourneythatmatters]

So, let me preface this by saying that I did struggle figuring out food choices and how to get my calories in check. I struggled with a lot. But let me start from the beginning! This is going to be long- so buckle in. Also- get it out of your head that this is a "diet". This needs to be treated like a lifestyle change.

PHENTERMINE

I went to the Weight Loss Clinic in D'Iberville and got the Phentermine. It's not cheap by any stretch, but if you're like me and had zero energy or motivation, and you needed that jump start to get you started, it is worth it. The side effects for me have been mild. I barely slept the first week. They advise to take it early. I was taking it around 7:30-8:00 am. However, even though I barely slept, I did not feel exhausted and worn out the next morning- so there's that. It does make you sweat a lot, and if you're not eating enough, you will get shaky.

WATER WATER WATER

Water is a must, especially if you're taking the Phentermine. It can and WILL dehydrate you super quickly. Either buy a gallon of water to keep with you at all times, or invest in one of those large water bottles off of Amazon.

MEAL PREPPING

I did not wait to start eating better. The Dr at the clinic told me to focus on protein more so than anything else. So I did my research to find out what had the most protein in it. The obvious choices are meats- fish (very good for you, plus it has Omega-3 which is essential for heart health), chicken/turkey, and beef. I'm not a big chicken fan, but it is what it is.

Now, I love fruits and vegetables so paring the sides with the protein meals was not difficult for me.

Most vegetables are not very high in protein- they're also not high in calories. Raw, fresh vegetables anyway. A medium cucumber is about 4 calories. FOUR. WHOLE. CALORIES. For one single raw cucumber! Frozen or prepared vegetables are a completely different story. Fruit, on the other hand, can be high in calories- but the serving sizes are pretty decent.

Snacks were a little more tricky because my favorite thing to snack on is chips. And how many calories are in chips? A LOT. Too much for me to be comfortable giving up 1/3 of my caloric intake for the day, that's for sure. So, I opted for chicharrons and veggie straws.

You can absolutely tailor the meals to your liking- just be mindful of the calories and serving sizes.

Now, let's talk about actual meal prepping. Go ahead and get your eye rolling and sighs out of the way now. I felt the same way ya'll did. Meal prepping takes time. It takes planning. And most importantly, it takes dedication. This is a super important step that you do NOT want to skip if you're serious about losing weight.

For me, it helps when I'm at work because it prevents me from having to go to Taco Bell or somewhere to grab a quick lunch. And don't get me wrong- if you want Taco Bell for lunch, go get it. Do not deprive yourself of the things you want- but work it into your calories. Depriving yourself of the things you like is one of the major reasons "diets" fail. But I digress.

I went to Walmart and bought partitioned meal prep containers.

Just simple containers with clear lids. I'm sure you could find those on Amazon as well- but I didn't want to wait. I also went to dollar tree and got the round containers for my fruit.

BREAKFAST

My breakfast was something simple: cottage cheese and fruit. Some days I had the cottage cheese flips (that had fruit in jelly) and other day I just had a yogurt. Now, I got to Biloxi Nutrition and get one of their meal replacement shakes and that keeps me full all the way through lunch. My favorites are: Banana Nut Bread, Banana Pudding, and strawberry cheesecake. All of the shakes are 220-240 calories so they're great if you're trying to stay under- or if you've blown them on other meals, you could get one for lunch or dinner instead of breakfast. I also stopped going to Dunkin Donuts and Starbucks for a coffee in the morning. If I'm going to eat, I'll grab an iced protein coffee from Biloxi Nutrition. Very few calories and it tastes great.

LUNCH

I cooked all the food for 2 weeks' worth of lunch. I bought chicken and tilapia for my proteins, and black beans and squash/zucchini for my sides. The chicken and fish was cooked in the air fryer with no oil. I did season it with salt, pepper, garlic and onion powder, and some Slap Ya Mama! seasoning. I think I may have also put lemon pepper on some of them. I tried to mix up the flavors so I didn't get bored eating them- different flavors meant it felt like a whole new meal.

I also bought some steak medallions and shrimp. I did buy some frozen, premade veggies: broccoli in cheese sauce, a brussels sprout and carrot medley, and some butternut squash spirals.

I bought minute maid brown rice and mixed it with the seasoned black beans. This gave me a little more of a full feeling (carbs make you feel full) and added texture to the beans. Brown rice is better for you than white, but if you prefer white, you do you, boo boo!

The sweet mini peppers are just halved with cream cheese and Everything Bagel Seasoning (I found it at Walmart). Then I just had cut up strawberries and whole blueberries for something sweet. I started eating those with breakfast and that one container lasts me almost all day.

DINNER

Depending on my calorie count for the rest of the day, my dinners vary. This is a spinach wrap stuffed with 2 pieces of turkey bacon, 1/4 of an avocado, spinach, thinly sliced onion and cucumber, Bitten creamy strawberry dressing, and medium heat banana pepper rings. The cucumbers I allowed to sit in red wine vinegar and a little bit of canola oil while I prepared the rest of my dinner. And the peppers are the same as what I do for lunches.

Sometimes I'll have a big salad with a lot of added stuff (sunflower seeds, pumpkin seeds, lots of veggies, chicken, steak, or shrimp, olives, etc).

SNACKS

I usually eat trail mix, or the 100 calorie pack of nuts. I sometimes pair that with fruit, turkey bites, and/or a stick of colby jack cheese. I also enjoy chicharrons (BBQ is my favorite),

CALORIES

So I know I'm talking a lot about calories. So how do you figure out how many calories something has? Well, for starters, it's on the back of most packing along with the other nutrition information. Duh. But I would assume your question would be more along the lines of "How do I know how many calories are in my meal?" This has a simple answer. Get a calorie counter! There are plenty of free ones that you can use. I use MyNetDiary. Some of the options do want you to use the Premium paid service, but for the last 3 weeks, the free options have worked just fine for me. This app will ask you what your weight goal is, and will set a daily calorie intake for you based on your current weight, your goal weight, and when you want to reach that goal. It will adjust automatically based on your entries.

You can also link smart watches and smart scales to it.

On this app, you can track your calories by meal and snack. You can also track your weight loss, water intake, and goals. What I love about this app is it allows you to scan barcodes of the food you're eating and it automatically inputs the calories and nutritional information. AND it figures out the calories for you, based on how many servings you input. You can find the serving size on the package.

This doesn't work for everything, though. There are some things that you can't scan (restaurants, the drinks I get from Biloxi Nutrition). So with these, you can go online and search the calories or you can ask (Biloxi Nutrition has their values listed on their menu boards).

Portion control is imperative. Especially for calorie counting. It seems crazy that you can have only 3 mini pickles per serving- but pair it with a few almonds and a little bit of cheese and beef jerky and you have a low calorie snack and it's not going to feel like you're cheating yourself.

Log absolutely everything that you eat on the app. You may struggle for the first week but you WILL get it. It takes research and practice, and detailing your menu to the things that you enjoy.

GYM MEMBERSHIP

I got active. I joined the gym, and I actually go and work out. The best part of being active and doing workouts, is that it BURNS calories! What's so great about that? Well, let's say that the calorie app said you need 1500 calories a day to hit your goal weight in the time you allotted. You go to the gym and do a moderate workout on the treadmill or bike (or whatever). You burn 400 calories. Your 1500 limit just went up to 1900. Now, that doesn't mean you have to reach that limit- but you now have more wiggle room to eat something that may be a little higher in calories. The gym I go to has a separate app that you can download and scan the QR code on the machine- it automatically logs it so when I go to enter my exercise on the calorie counter, I can just pull the app up and see my total for the day rather than trying to remember it later on.

I don't get crazy with working out. I DO NOT go every day. The general rule of thumb is 30 minutes of moderate activity per day. Some weeks I go twice, some weeks three times. This also varies based on my schedule. However, when I go, I make sure to spend at least one full hour working out (So if I go twice, that's really 4 days; three times is 6 days, etc). So if you can't make it to the gym every day for 30 minutes, on the days you can go, double your time and do light activity during the days you're unable to go. 30 minutes a day seems like a waste to me- so I make it count when I do go.

One thing you have to remember: muscle weighs more than fat. So while you may see the scale rise in number (if you're focusing on muscle building), you will also see your clothing size shrinking. DO NOT let this discourage you! If you're working out and your clothes are loose but the scale says 5 lbs heavier, you're not failing- you're gaining muscle.

Also, learn to go to the gym by yourself, and be okay with the fact that you may not always have a companion to go with you. Sure, it's nice to have someone along with you- but you're never going to get anywhere in life if you're having to wait on someone to be with you in order to do what you want.

APPLE WATCH AND SMART SCALE

I also started wearing my apple watch every day. This keeps track of my heart rate and my step count (which you can also log on the app- I usually don't unless it's a workout day).

I purchased a smart scale that I can link to my phone. When I weigh myself, it gives me other measurements too. I purchased the RENPHO Body Fat Scale Smart BMI Scale Digital Bathroom Wireless Weight Scale, Body Composition Analyzer with Smartphone App sync with Bluetooth, 396 lbs - Black. It connects to my phone and keeps track of everything in the app. It shows me my BMI, body fat %, water, muscle mass, etc. It shows you how much weight you've lost or gained since your last weigh-in. It also shows how much your BMI has decreased and how much your body fat has decreased. You can set a goal on this app as well- but I haven't.

Another MAJOR thing about a scale- you're going to be tempted to weigh yourself every day to see if you've made progress. DO NOT DO THIS! This is a leading factor in why people fail with "diets". They weigh themselves daily- see no changes (or see the scale go up) and get discouraged. I'd suggest no more than once a week- twice if you must. I try to weigh myself every Saturday (since it was on a Saturday when I started this journey and my initial weight was taken the day before). If I want to see how my week is going, I MAY weigh myself on a Wednesday.

Here are some tips about weighing yourself:

Do not weigh yourself daily

Weigh yourself once a week

Weigh yourself in the morning- you weigh more in the afternoon/evening because you're carrying around everything you've had to eat and drink.

Weigh yourself naked. You'd be surprised how much clothes and shoes actually weigh.

Don't get discouraged by the number on the scale- again, if your clothes are fitting looser, then you're going in the right direction.

Also, please remember- you did not get to the weight you are over night and you're not going to lose it over night. If you're looking for a fast, low-hassle weight loss program, gastric bypass surgery may be more your speed.

WHAT I LEAVE YOU WITH...

If you made it to the bottom of this post, CONGRATULATIONS! I know it was a long read with a lot of information. You may still have questions and concerns- you may still be confused and unsure what your next step is. But the fact that you got to this means you're ready to start.

You've crossed the biggest hurdle, which is understanding that it's not going to always be easy to make the changes you need in order to see the weight loss you want. You're taking the first steps to a healthier, happier you.

If you have any questions or need any help, feel free to reach out to me. I will give advice and suggestions if I am able to help get you on the right path.

[crazy4tank]

fifteen Minute Air Fryer Bagels

New Post has been published on https://foodloverrecipes.com/blog/fifteen-minute-air-fryer-bagels/

fifteen Minute Air Fryer Bagels

These types of 15 Minute Air Fryer Bagels are chewy, soft, and huge delicious. They’re made with just a few ingredients and can easily be personalized with a variety of yummy toppings.

We love consuming bagels for breakfast, but did you know additionally they make terrific sandwiches too? We are going to add some turkey, chicken, or vegetables and enjoy a delicious and easy lunch idea.

The truth that I can quickly and easily make these amazing bagels in my air fryer is certainly even better. I feel like they flavor a ton better than what you can pick upward in a bakery too. So , obviously, we frequently make them.

What I enjoy about these bagels is they can be made to be nice or savory. We more often than not include savory toppings because they go with a lot of meals. Let’s get started so you can create a batch or two soon!

What You Need To Make 15 Moment Air Fryer Bagels

Unbleached all-purpose flour: Using all-purpose flour is a must when making these work bagels.

Cooking powder: The cooking powder will make the bagels nice fluffy, just like we are used to.

Kosher salt: A little bit of salt makes them ideal every time. It enhances the tastes and is so important.

Plain nonfat Greek yogurt: It’s important to use basic yogurt and nothing that is flavoured. If you use flavored, it is going to make the bagels taste a lot different than what we are usually aiming for.

Egg cell: Beat an egg cell and use it to brush on top of the particular bagels. This will give them a gorgeous fantastic brown color on top.

How To Make 15 Moment Air Fryer Bagels

If you haven’t made bagels prior to, I understand if you are worried that they will be difficult. However , they are actually among my most easy recipes.

You will need to begin by mixing the particular flour, baking powder, and sodium in a bowl. Then pour within the Greek yogurt and give it the stir.

Roll the particular dough into a ball and put this on a surface that has been sprinkled along with flour. Cut the dough straight into eight equal sized parts. After that roll the pieces into a string just like you did as a kid whenever you played with playdough. Pinch the sides together and make a bagel form, then brush with the egg plus add toppings.

Prepare the bagels in your air fryer for 10-12 minutes at three hundred and fifty degrees. When they are golden brownish, they are done. Allow them to great at least 5 minutes, then you can slice plus serve. Enjoy!

Air Fryer Bagels Topping Suggestions

Here are a few of the toppings that I use frequently. Keep in mind you can even use other toppings, but these are usually something to inspire you.

Everything Bagel Seasoning: If you haven’t tried this seasoning yet, it is a must. It’s seriously so amazing!

Shredded Cheddar or Asiago Cheese: I am smacking my lips, considering eating a bagel with parmesan cheese. Both options are fantastic.

Sesame Seeds: Sprinkle a few sesame seed products on top and enjoy your bagel. Yum!

Poppy Seed products: Not only does incorporating poppy seeds give the bagels several added flavor and texture, however they also make them look so premium too.

Simpler Air Fryer Recipes

If you love using your air fryer, do not forget to try out some of these recipes too. They are some of our favorites:

fifteen Minute Air Fryer Bagels

These fifteen Minute Air Fryer Bagels are usually insanely delicious. Chewy homemade bagels with 5 ingredients. They can simply be customized with a variety of tasty toppings.

3 from two votes

Printing Pin Rate

Course: Breakfast, Part Dish

Food: American

Keyword: air fryer, bagel, bread, easy

Prep Time: 5 mins

Prepare Time: 10 minutes

Servings: 8 servings

Calories: 166 kcal

Ingredients

2 cups unbleached all-purpose flour plus more with regard to dusting work surface

one tablespoon baking powder

one teaspoon kosher salt

two cups plain nonfat Greek fat free yogurt

1 egg defeated

Directions

In a dish, measure and add the flour, baking powder, and salt. Beat to combine.

Next, add in the greek fat free yogurt, stir with a wooden spoon or even rubber spatula until combined. Form dough into a ball and turn out there onto a floured surface.

Divide the particular dough into 8 equal components. Roll each piece into a 8-10 inch rope and pinch sides together to make a bagel shape. Clean with beaten egg and add your favorite bagel toppings.

Set the air fryer to 350F. Air fry bagels for 10-12 minutes or till golden.

Cool for 5 minutes before cutting.

Notes

Bagel topping ideas:

Almost everything bagel seasoning 

Shredded cheddar or asiago cheese

Sesame seeds

Poppy seeds

Equipment

Air Fryer

Cooking Powder

Blending Bowls

Nutrition

Providing: 1 bagel | Calorie consumption: 166 kcal | Carbs: 27 gary the gadget guy | Proteins: 10 gary the gadget guy | Body fat: 2 gary the gadget guy | Over loaded Fat: 1 g | Cholesterol: 24 mg | Sodium: 324 mg | Potassium: 193 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 62 IU | Calcium: 139 mg | Iron: 2 mg

[consulting-celiac-in-the-tardis]

7+ Delicious Ways to Eat More Veggies with Every Meal

New blog post!

This post is generously sponsored by Spinato's. 

When I was diagnosed with celiac disease, more changes happened to my diet than just going gluten free. Slowly but surely, my new dietary restrictions inspired me to experiment with more naturally gluten-free foods...which includes plenty of delicious vegetables. Before I knew it, I'd gone from a meat-and-potatoes kinda girl to a veggie addict! As a result, I can now honestly say that I enjoy eating vegetables and crave several servings of them every day. But I don't just eat raw broccoli and carrots! Instead, in the six years since my celiac diagnosis, I've found creative and yummy ways to incorporate more vegetables into my meals...and with help from Spinato's (home to some seriously ammmmazing certified gluten free broccoli crust pizza!), I'm sharing my top veggie hacks today! Because while I truly believe that everyone thrives on different foods and that "healthy eating" looks different for each person, I don't think most people can go wrong with adding a few more vegetables to their daily eats.

So whether you're looking for sneaky ways to up your kid's veggie intake this coming school season or you just want more creative ideas for delicious gluten free meals, keep reading to learn about 7+ easy and delicious ways you can eat more vegetables with every meal of the day!

Breakfast: 

When I was in high school, some of my typical breakfasts were cinnamon raisin bagels slathered in peanut butter or a protein bar eaten in the car on the ride to school. And while those certainly aren't bad options, my breakfasts nowadays are a lot more veggie-heavy. But you might not even realize that upon first glance! Because here's the thing: I'm not a savory breakfast kinda gal. When I wake up, I want something sweet...but that doesn't have to keep me from getting in some veggies and greens. And if you follow me on Instagram, you can probably guess one of my favorite ways to eat more vegetables with breakfast: smoothie bowls!

Veggie Hack #1: Get Sneaky with Smoothie Bowls

In fact, one of the best things about smoothies is that, depending on the ingredients and ratios you use, you can pack them full with vegetables and just taste the sweetness of banana or whatever fruits you included as well. Some of my favorite vegetables to include in smoothie bowls are:

Zucchini and squash, steamed and frozen ahead of time to help with digestion. These are my go-to veggies to use if you want a tummy-friendly smoothie that is super thick and creamy but lower in sugar thanks to these additions. And I promise - you don't taste the zucchini or yellow squash at all, especially when paired with flavorful ingredients like berries or cacao powder. 

Cauliflower, steamed and frozen. If your stomach can handle cauliflower in larger quantities, this is one Instagram trend you'll fall in love with.

Leafy greens, like spinach (which has a very mild flavor) or iceberg, kale, etc. if you don't mind tasting those greens more obviously.

Veggie Hack #2: Add Zucchini to Oats or Porridge

If you wake up craving a warm breakfast but still want something sweet and secretly full of veggies, zoats (also known as "zucchini oats") are another delicious option! I have made my zoats with zucchini and yellow squash, just grated and squeezed to remove the extra moisture. As I've shared in recipes like this one, you can also use alternative porridge grains like quinoa flakes, buckwheat flakes, or chia seeds if you can't tolerate gluten free oats. You can enjoy your zoats cold (and soaked overnight instead of being cooked) or warm, but if you're trying to hide the texture of zucchini, cooked is the better option. I often prep and soak my zoats the night before and then just warm them up in the microwave until everything is soft and gooey that morning!

Snacks

My snacks have also changed since I've started to enjoy eating more vegetables. While I still love my protein bars, I often end up having something homemade or fresh instead...and many of my favorite snacks - as you can guess from the topic of this post! - involve some raw or cooked vegetables. 

Veggie Hack #5: Top Rice Cakes with Guac and Veggies

This tip is as simple as the name suggests. I know a lot of people enjoy rice cakes with peanut butter and jelly or other sweet toppings, but I'm also a big fan of putting on a layer of guac, avocado, hummus or pesto and adding some spinach, carrots, cucumbers or whatever other veggies I have on hand. If you love a crunchy snack, there's nothing better than this!

Veggie Hack #3: Dress Up Veggies with Homemade Dip

Now, I know I said that I didn't just eat raw broccoli and carrots (and these days, I rarely do at all!). However, when I do have a hankering for raw vegetables - especially during hot days when I don't want to turn on the oven to cook something - whipping up a quick homemade pesto or dip can make veggies a lot more of an interesting snack! Feel free to use whatever pesto recipe you enjoy, but my go-to lately has involved a mix of several handfuls of spinach, a few tablespoons of hemp seeds, a squeeze of lemon, heavy sprinkles of oregano and thyme, and enough chicken or vegetable stock (for extra flavor!) to get the pesto to mix in my mini blender.

If raw veggies aren't your thang, you can also roast some and keep them in the fridge for snacking and lunch and dinners (which we'll get to shortly!). One of my favorite pairings with pesto is roasted sweet potato rounds. Just cut a sweet potato up into small coins, place them on a lined baking tray (no oil required) and cook at 425 for 25-30 minutes or until caramelized and soft.

Veggie Hack #4: Replace Oil and Sugar with Veggies in Homemade Granola

If you've checked out my gluten free granola recipes before, you already know that I rarely ever bake mine with oil or refined sugars. Instead, I get all the clumps and sweetness from pureed fruits and grated zucchini and squash. I know it might sound a bit crazy at first, but you don't taste the vegetables at all and they help make the granola extra clustery and chewy. Plus, if you make granola with turmeric, yellow squash and banana, it'll be hard for anyone to notice the squash in the mix!

Lunch and Dinner

Now, the grand finale - how to add more vegetables into your lunches and dinners! 

Veggie Hack #6: Cook and Freeze Certain Vegetables and Homemade Fries Ahead of Time

As I already mentioned in the snacks section, roasting vegetables ahead of time so that they're ready when you want to eat is a serious game-changer. I'd also encourage you to experiment with different spices (I'm partial to thyme and oregano) and methods of cooking (for example, baking at a super high temperature for a bit of burnt edges on your broccoli or covering your tray of veggies with tin foil so that they actually steam in the oven) to see what ways taste best to you.

Another trick I've learned over my six years of veggie-loving: certain vegetables can handle being frozen and reheated later on for an extra easy serving of vegetables. For example, I often cook an entire spaghetti squash and freeze one half so that I can take out the frozen spaghetti squash the night before, stick in the oven to reheat for a few minutes, and dive in extra quickly later on. And if you love fries but haven't ever made your own, now is the time! There are tons of easy recipes out there, and I've had success cooking big batches of fries, letting them cool, and then freezing them in sealed bags. When I want fries later, I just throw a handful of frozen fries in the oven on high for a few minutes, and wala! Quicker than fast food!

Veggie Hack #7: Take Advantage of Delicious, Secretly Veggie-Packed Alternatives to Your Favorite Foods

And now for one of my favorite vegetables hack lately. I already mentioned that this post is in partnership with Spinato's...and if you're trying to eat more vegetables this year, Spinato's certified gluten-free broccoli crust pizza is about to become your new BFF!

I knew I was in for a treat as soon as I got my first boxes of Spinato's; even without opening the box or cooking the pizzas, the scent of tomato sauce and spices got my mouth watering. Spinato's 10-inch broccoli crust pizza comes in four different flavors: Margherita; Aged Asiago, Romano & Mozzarella; Mediterranean Supreme; and Primavera. Besides being certified gluten free (something I LOVE seeing in foods I eat regularly!), Spinato's pizzas are free of MSG and trans fat, and packed with high-quality ingredients like hormone-free chicken sausage and vine-ripened tomatoes from local farms. One of the coolest parts? The Spinato family has been experimenting with pizza recipes and unique topping combos since 1974, so these pizzas are part of a delicious family legacy. As for my personal experience with these pizzas...first off, I loved how quickly you can cook them! Depending on what appliance you use, you can have your frozen pizza hot and ready in just 8 minutes. My pizza only took around 14 minutes in my oven, which makes Spinato's the perfect secret weapon to keep in my freezer for crazy busy school days this coming semester. And I definitely want to try grilling these pizzas one day, as the box suggests!

And now we get to the most important part: the taste. For the particular dinner in these photographs, I went with Spinato's Primavera pizza, which features zucchini, red onion, mushroom and red pepper. I added a lil' bit of greens and avocado (since those are my go-to pizza toppings!), and enjoyed evvery bite. I loved that the sauce, cheese and toppings were evenly dispersed throughout the whole pizza, and that the soft crust was balanced out by crunchy and chewy vegetables. I also enjoyed that the crust looked "normal" despite its broccoli base. If you served this to me without the box, I wouldn't have guessed the crust is packed with vegetables! My cooked pizza crust did come out of the oven feeling pretty soft and some of the pizza slices were messy to hold - especially since Spinato's pizza crust is pretty thin (just how I, personally, like it). However, once the pizza cooled some, the crust got a lot sturdier and had deliciously crunchy edges with a soft, chewy middle. And at the end of the day, I don't mind a bit of a messy dinner as long as it tastes finger-lickin' good...and Spinato's pizza definitely does.

If you want to try out Spinato's for yourself, Spinato's frozen broccoli crust pizzas are now available in over 1,500 stores all over the US. For help finding Spinato's broccoli crust pizza in your area, check out Spinato's handy dandy product locator here! Before I was diagnosed with celiac disease, I would've never imagined waking up and looking forward to eating zucchini and green beans and all sorts of other delicious veggies. But the more I've experimented with new, delicious ways to enjoy vegetables, the more I've craved them...and I hope the same can be said of anyone who tries any of the vegetable hacks I've shared in this blog post! And if you need a tasty and easy place to start eating more vegetables ASAP...as I mentioned earlier, Spinato's certified gluten free broccoli crust pizza can be ready in 15 minutes or less. ;) *I received free samples and monetary compensation in exchange for spreading the word about Spinato's broccoli crust pizza. However, I only partner with brands and products that I personally belive in, and all photographs, opinions and thoughts are my own. Thank you for supporting what supports Casey the College Celiac!* Which flavor of Spinato's pizza would you want to try first? Margherita; Aged Asiago, Romano & Mozzarella; Mediterranean Supreme; or Primavera? Tell me in the comments!

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[perfectirishgifts]

Holiday Gift Guide 2020: The Best Gifts With A New York Accent

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Holiday Gift Guide 2020: The Best Gifts With A New York Accent

Yes, you can enjoy this iconic bagel and lox sandwich from New York’s Zucker’s Bagels and Smoked … [] Fish wherever you live.

There’s no place like New York. The culture! The food! The fashion!

Even if you can’t get there now, a slice of the Big Apple can come to you. All local favorites, these gifts will make anyone feel like a real New Yawker.

Bub’s Knishes

Bub’s Knishes

A knish, in all its potato-y goodness, is such a New York treat and no one does them like Bub’s. Founded as a tribute to founder Brad Quint’s Grandma Mildred, a.k.a. “Bubby,” Bub’s uses a recipe passed down for generations that still makes people swoon when they take a bite. Although potato knishes are the tradition, Bub’s takes them so much further, filling the dough with everything from brisket to chicken Caesar to mac and cheese for truly artisan creations. Price: From $79 for an 8 pack

NYC Comfort Food from Zucker’s Bagels and Smoked Fish

NYC Comfort Food from Zucker’s Bagels and Smoked Fish

Nothing says New York like a bagel with a shmear from Zucker’s. It’s impossible to replicate that treasure anywhere else but thankfully you can order directly from the source. There are so many packages to choose from but this one is a great all-around option, including 14 bagels of your choice, 3 tubs of fresh cream cheese of your choice, one pound of Nova Scotia lox, freshly made chocolate chip cookies and a shaker of Zucker’s infamous Everything Spice Mix. It’s like having brunch in the city – minus the long line. Price: $149

World Famous Banana Pudding Bowl from Magnolia Bakery

World Famous Banana Pudding Bowl from Magnolia Bakery

If you haven’t tasted Magnolia Bakery’s banana pudding yet, put on your stretchy pants and grab a spoon. It’s hard to describe just how creamy and flavorful this is but it’s layered with vanilla wafers and fresh bananas and is a favorite of aficionados around the world. In theory, this party-size bowl feeds up to 8 people but no one will blame you if you want to keep it to yourself. Price: $56 (but do yourself a favor and splurge for a second bowl at just $35)

Carmine’s Deluxe Gift Basket

Carmine’s Deluxe Gift Basket

A beloved New York institution, Carmine’s has been making Southern Italian classics from scratch for more than 30 years. Pasta? Chef’s kiss. Homemade sauce? Chef’s kiss. Now you can enjoy all of this at home with a deluxe gift basket that features two Family Style Jars of Carmine’s Homemade Marinara Sauce, a bag of Carmine’s Penne Pasta, a bag of Carmine’s Rigatoni Pasta and an autographed copy of Carmine’s Celebrates cookbook. Mangia! Price: $135

PlusPass from Broadway Plus

Broadway Plus “Mean Girls” special event

You can’t talk about New York without waxing poetic about Broadway. Although theaters have had to go dark for most of this year, theatergoers’ enthusiasm has never waned and this new subscription platform has let them get their fix through exclusive virtual experiences including cast reunions, virtual concerts, dance classes and so much more. This month alone you can attend an Evan Hansen Q&A, a panel of Elphabas talking about how they got their job, a holiday dance workshop with the Rockettes and a New Year’s party with musical theater TikTok stars. You also receive discounts on VIP events like virtual meet and greets with some of your favorite Broadway stars. This is an amazing gift for anyone who loves Broadway. Price: $19/month or $199/annual

Hoop Earrings from Seville Michelle

Hoop Earrings from Seville Michelle

Native New Yorker Seville Michelle has been making gorgeous leather wrapped hoop earrings for almost a decade, and they’ve graced the ears of many of her most famous fellow New Yorkers including Jennifer Lopez and Alicia Keys. Handmade in a rainbow of colors and sizes, they have style and attitude, and just may make you stand a little straighter and walk a little faster. You may even be mistaken for a celebrity. Price: From $33

Places Without Faces

Places Without Faces – Grand Central Station 3.22.2020 by Andrew Werner

During the spring of the pandemic, acclaimed photographer Andrew Werner captured his beloved New York in its rare and stunning natural setting. It’s haunting to see iconic sights and streets without crowds of people and to just be able to appreciate them for what they are. Werner’s images are breathtaking – and a bit disquieting in their quiet. They will hold a place in the city’s history and you’ll want them to hold a place on your walls. Price: From $50

Vincent Giarrano: New York, New York Puzzle from Galison

Vincent Giarrano: New York, New York Puzzle from Galison

Unlike most New York puzzles, that simply highlight the tourist attractions, Vincent Giarrano’s painting, Stone Street, features a real slice of city life, making you feel like an insider coming upon an everyday street scene. It’s intimate and authentic, and Galison’s high quality brings it to life with every piece. Price: $16.99

TUMI New York Luggage Tag

TUMI New York Luggage Tag

This vintage-inspired airport code luggage tag from TUMI is the perfect gift for those who can’t imagine traveling anywhere other than New York. The bright orange tag will be immediately visible as your bag comes around the carousel but it can even be monogrammed so no one gets any ideas. Price: $75

American Heirloom New York State Shaped Cutting Board

American Heirloom New York State Shaped Cutting Board

Yes, there is an entire New York outside of Manhattan and this state-shaped cutting board celebrates it wholeheartedly. In fact, this Brooklyn-based company will even customize it with a heart – or a star or a house – on the spot of your choice. Made from a 100% rapidly renewable bamboo plywood, the board can be personalized or engraved, and is perfect for cutting bagels or knishes. Price: $48

More from Travel in Perfectirishgifts

[teachmixerofficial]

10 Fun, Healthy Snacks for Kids to Make

The preschool and elementary school years are a wonderful time to get your child involved in the kitchen, and snack-time is the perfect place to start.

When you encourage your child to make their own snacks (with supervision and guidance as needed), you’ll satisfy their need for independence, build their pride and confidence, foster kitchen skills, and cultivate more adventurous, engaged eating.

Your kids are more likely to eat snacks they helped make. Letting them join you in picking out, planning, and preparing the food they will eat can also encourage more adventurous eating.

Getting involved in the kitchen will also help your child build other important life skills, such as teamwork; shopping and meal planning; organization and clean-up, and the basics of food safety.

Getting Started

Let your child do as much as they can on their own. You can supervise your preschooler while they wash fruit before they eat it, or show them how to use a butter knife to cut soft foods or spread peanut butter. Keep a watchful eye on them, but after demonstrating skills, let your kids take over.

You can also encourage them to become more independent about getting their own snacks by keeping the fixings at the ready. Stock a dedicated drawer of the refrigerator with choices that are already in preschool-size portions.

Find another place (a kitchen drawer, shelf, or bin) to load up with snackable dry goods, such as pretzels, dried mango slices, crackers, whole grain bread, or nut butter. Kids over 4 years old can add raisins and whole nuts to the lineup.

When your kids say they're hungry, encourage them to choose something on their own from the snack drawer. Giving your child agency in selecting from the dedicated snack area, as well as letting them get it for themselves, builds your child's confidence, excitement, and interest in the food they eat.

Amount of Food to Feed Your Children by Age so They Can Stay Healthy

Let them experiment, too—even if it makes a bit of a mess. That will give you the chance to teach them how to clean up! "Playing with their food" encourages them to develop their food prep skills, tastes, and imagination.

Here are 10 simple, tasty, and nutritious snacks your little chef can make on their own (with a little help) to enjoy at any time.

Turn pizza-making on its head by making a colorful mosaic of fruit. Your child will likely want to overload it with fruit topping when they realize they can create their own masterpiece.

Use a mini whole-wheat tortilla for the crust (small tortillas will make eating the finished product easier). Then, let your preschooler spread cream cheese on the shell.

Provide fruit toppings, such as strawberries, raspberries, banana slices, and kiwi. Having your child assist with cutting up the larger fruit teaches them cutting skills in a safe way. Plus, they might be more likely to eat the fruit when they're the ones who sliced it.

If they get on a roll with slicing fruit and end up with too much, freeze the excess and use it for smoothies later on.

Inspire your preschooler to add their favorite fruits and/or veggies. Whatever combinations they come up with should be encouraged.

When they're all done, they’ll have a mini pizza to enjoy. Have fun with it by encouraging them to name their creation—who knows, the kiwi berry special could be a hit!

It's Never Too Early to Get Your Kids in the Kitchen

Make-Your-Own Pizza

After taking on fruit pizza, try the more traditional kind. Just about anything can be used as a pizza crust, including french bread, bagels, English muffins, and tortillas. Alternatively, make your own crust or buy a prepared dough.

Easy Pizza Dough

A simple recipe is 1 cup Greek yogurt to 1 3/4 cup self-rising flour. Mix and chill for 30 minutes or longer Pull the dough with your fingers to shape the crust to your desired thickness.

Have your child grease a baking sheet and place the crust, followed by tomato sauce, cheese, and preferred toppings. Let them help grate the cheese, slice the veggies and meats, and layer on their desired ingredients.

Pop it in the oven and bake at 350 degrees until the cheese bubbles and turns golden brown.

Apple Slices and Peanut Butter

Peanut butter adds a little protein and fat to your child's snack, making it more flavorful and satisfying. Cut up an apple for your preschooler or let them use an apple slicer. Older kids can try cutting up an apple themselves with your supervision. Then, let them spread nut butter on their slices.

They could also spoon a serving of nut butter on their plate and dip the apple slices before each bite. Celery, pretzel rods, and crackers can be swapped out for the apple slices for a little variety.

It's OK if things get messy—the point is for your child to practice working in the kitchen by spreading the peanut butter and slicing the apple.

Eventually, they’ll get a little neater with their efforts. Practice really does make perfect when it comes to basic cutting and spreading skills.

Why Early Introduction of Your Child to Peanuts May Prevent an Allergy

Mini Cucumber Sandwiches

Let your child make mini sandwiches using cucumber slices in place of bread. Provide sliced cucumbers and let your preschooler fill them with sliced cheese, cream cheese, lean deli meat, tomato slices, or thinly sliced carrots.

Help your child gather the ingredients, then let them choose what they want for their sandwiches. Assembling these mini-sandwiches is a great way for kids to experiment with different flavor and texture combinations.

Toddler Serving Sizes for Proper Nutrition

Alternatively, you can have your child make a mini salad using the ingredients above, greens, and anything else you have on hand that your child likes. The possibilities for yummy, creative salads (think potato, taco, chicken, steak, fruit, or noodle) are endless. Salads also help your child learn about how to combine ingredients, flavors, and textures to change a dish's taste.

Give your child a variety of small containers filled with healthy ingredients that they can mix together to make their own trail mix. Options include:

Chocolate chips

Dried fruit, like apples, papaya, or cranberries

Low-sugar, whole-grain cereal

MINI-pretzels

Nuts, like almonds, cashews, or walnuts (for kids over 4 years old)

Popcorns

Raisins (for kids over 4 years old)

Sesame snacks

Sunflower seeds or pumpkin seeds (for kids over 4 years old)

While you want to give them the freedom to decide what goes into their trail mix, encourage them to balance sweeter items with less sweet ones. It can help to start with a whole-grain option as a base. Try adding some whole-grain cereal to the container first and let them build on it.

Veggies and Dip

You’ll need to be in charge of cutting up the vegetables for this snack ahead of time for younger preschoolers but kids with more developed fine motor skills (and self-control) can try out their knife skills.

Fill small containers with carrot sticks, celery sticks, broccoli, cauliflower, cherry tomatoes, cooked mini potatoes, and/or cucumbers. Add little tubs of hummus, ranch, or other dips.

Store everything together in the refrigerator. The next time your child wants a snack, encourage them to grab some veggies and dip. When the stash needs to be refilled, they can work on replenishing the supply (with some help, if needed!)

How to Build Healthy Eating Habits

Yogurt Parfait

Kids love to create colorful yogurt parfaits. Help your child spoon some plain or flavored yogurt (whichever they typically eat) into a clear bowl or cup. Then, let your child alternative layers of fruit, granola, nuts, shredded coconut, and/or more yogurt. Help them out as needed.

Offer strawberries, blueberries, raspberries, blackberries, and any other fruits your child likes. Some kids might also enjoy a little peanut butter or a drizzle of Nutella. Let them pick the order and quantity of the items that they want to go in the middle.

Lastly, top it off with another layer of yogurt. Let them sprinkle the top with a little bit of granola or whole-grain cereal to add a little crunch.

Healthy Child Nutrition Basics Every Parent Should Know

Gather your child's favorite fruits, as well as yogurt, ice, and juice, to create quick and delicious smoothies Your child will get to learn how to make blended drinks and discover the magic of the blender.

Be sure to keep the blades out of reach (while making the smoothie and during clean-up). Your child will get lots of hands-on experience—from dropping the items in the blender and putting on the top to pushing the buttons.

Toddlers and preschoolers might need a little extra help—particularly to make sure that they don't overload the blender and that the top is secured before it's turned on.

Let them choose the ingredients for their smoothie. If they need inspiration, old favorites such as strawberry banana, mango pineapple, and mixed berry will likely be hits. You can also experiment with incorporating veggies. Avocados, cucumbers, and carrots make delicious additions to a fruit smoothie.

They can't really go wrong with ingredient combinations. The same goes for yogurt, juice, and ice pairings. Let your child play chef to come up with their smoothie masterpiece.

Picky Eating: Just a Phase, or a Personality Trait?

Crackers and Cheese

Toddlers will have fun just stacking cheese slices on the crackers. Older kids can practice their slicing skills by cutting the cheese themselves. A peeler is a great way to safely make thinner slicers. You can also keep things simple and just use string cheese.

Classic cheese and crackers can be more exciting if you expand your notion of a cracker. Anything can be used—graham crackers, rice cakes, pretzels, slices of bread, dried fruit, even apple or pear wedges. Use any type of cheese that your child likes (from cheddar to mozzarella), as well as spreadable toppings such as cream cheese or cottage cheese.

Raisins, other dried fruit, veggie slices, olives, or fruit slices can also top off this snack. Let your child experiment with combinations that appeal to them.

Using the USDA MyPlate Food Plate May Help Your Child's Nutrition

Ants on a Log (With a Twist)

Instead of making the traditional ants on a log with peanut butter, try using other fillings to make this classic snack. You can experiment to find your child's favorite combination, but here are a few suggestions to start with.

Fill the celery stalk with hummus. If your child is 4 years or older, give them chopped up vegetables to make the ants. Small chunks of colorful peppers or carrots also work well for older kids.

If your child isn't a fan of celery, use a piece of banana or a carrot stick as the log. Slices of pepper, cooked sweet potato, or cucumber also make great logs.

Use cottage cheese to fill up the logs. Then, let your child top each log with chopped up fruit or veggies. 

You can also fill up the logs with guacamole. Then, use black beans to represent the ants.

To make, wash and dry a few stalks of celery (or other veggies) and cut it up into pieces that are about three inches long. Assist your preschooler with these steps until they are comfortable doing so independently.

Making this snack provides a good opportunity to teach your child about why and how we wash and dry produce before eating it.

Let your preschooler spread the filling on each stalk. Then, add a few raisins or other toppings to represent the ants on a log.

How to Create Roles for Kids While Cooking Together

The preschool and elementary school years are a wonderful time to get your child involved in the kitchen, and snack-time is the perfect place to start.

When you encourage your child to make their own snacks (with supervision and guidance as needed), you’ll satisfy their need for independence, build their pride and confidence, foster kitchen skills, and cultivate more adventurous, engaged eating.

Your kids are more likely to eat snacks they helped make. Letting them join you in picking out, planning, and preparing the food they will eat can also encourage more adventurous eating.

Getting involved in the kitchen will also help your child build other important life skills, such as teamwork; shopping and meal planning; organization and clean-up, and the basics of food safety.

Getting Started

Let your child do as much as they can on their own. You can supervise your preschooler while they wash fruit before they eat it, or show them how to use a butter knife to cut soft foods or spread peanut butter. Keep a watchful eye on them, but after demonstrating skills, let your kids take over.

You can also encourage them to become more independent about getting their own snacks by keeping the fixings at the ready. Stock a dedicated drawer of the refrigerator with choices that are already in preschool-size portions.

Find another place (a kitchen drawer, shelf, or bin) to load up with snackable dry goods, such as pretzels, dried mango slices, crackers, whole grain bread, or nut butter. Kids over 4 years old can add raisins and whole nuts to the lineup.

When your kids say they're hungry, encourage them to choose something on their own from the snack drawer. Giving your child agency in selecting from the dedicated snack area, as well as letting them get it for themselves, builds your child's confidence, excitement, and interest in the food they eat.

Amount of Food to Feed Your Children by Age so They Can Stay Healthy

Let them experiment, too—even if it makes a bit of a mess. That will give you the chance to teach them how to clean up! "Playing with their food" encourages them to develop their food prep skills, tastes, and imagination.

Here are 10 simple, tasty, and nutritious snacks your little chef can make on their own (with a little help) to enjoy at any time.