Category Archives: Summer

Eggplant Napoleons and 4 Steps for Perfect Eggplant

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IMG_9325Eggplant is one of those vegetables that easily fall into the love/hate realm. I am an eggplant lover, my husband, not so much. That being said, he is a good sport and I do my best to make irresistible  dishes. Since I am such a big fan, I can’t really say exactly why someone would be less than joyful to eat eggplant, but my best guess is that eggplant dances on the bitter side. And I am here to offer you solutions! It is a bit step-by-step, but if you skip a one that is okay, too:

1. Dine in season. I know, Eggplant Parmesan sounds like a great idea for a mid-December holiday meal, but that is asking for trouble. I have noticed, the bitterness is more subtle the sooner the veg is picked off the vine. This is probably reason #228 as to why one should eat food according to the season. Just in case you needed a few more reasons.

2. Pick a good one. If you are shopping in the summer or early fall (aka eggplant season) this should be an easy task. Start with a shiny eggplant in one of the glorious shades it arrives: deep purple, rosy, white, green and everything in between. Other than big brown patches, the color can be anywhere on this lovely spectrum. Pick up the prettiest one you can find, rotate and examine it for any bruising or obvious damage. Now gently press your finger into the flesh. It should be firm and your efforts should not indent it. (Unless you were being too aggressive, in which case: stop that, gentle my friend, gentle.)

3. Check out the seeds. This is where the bitterness often hides. When you slice into the fruit if the seeds appear large and ornery then it was probably very mature when it was picked. It is still good but, you will want to follow the next step. If the seeds are diminutive and less obvious such as in a smaller, younger eggplant then do not bother with the next step unless you need to remove excess liquid. Which is also a good idea if you plan to introduce any oil to your dish.

4. Salty osmosis. I don’t remember much from my high school chemistry class, but when it comes to food I have occasional flashbacks. Osmosis is one of them and I geek out on it a bit. Basically, a generous sprinkle all over the cut flesh of the eggplant will draw out excess liquid… including the bitterness! There are other advantages to this step, because eggplant operates like a thirsty sponge, when you draw out some of the liquid it collapses the cells and when you add oil to it to roast, grill or sauté you will not need to use as much oil. Even if you love fat, using too much can get costly so this is a great strategy. Want a bit more about eggplant and osmosis– this article is helpful.

To get your osmosis going: first, cut the eggplant it whatever shape you need. For the Eggplant Napoleon recipe below you will want slices. Once you have salted the eggplant, let it rest at least 10 minutes, but up to an hour is even better. You will notice a dark, brownish liquid seeping out. This is good! When you are ready to use the eggplant, give it a quick rinse without soaking it with the water. Then with a clean towel, gentle press and dry it. The eggplant is now ready for show time.

This Eggplant Napoleon recipe gives all the enthusiasm of the more classic Eggplant Parmesan (which I also love) but with a bit less oil, less ingredients, no gluten or starch and not even a sauce to worry about, just fresh tomatoes, herbs and cheese. I like to use a fresh mozzarella, but that is hardly required, firm mozzarella, provolone and even smoked versions of those cheeses could all work. Occasionally, I will do a fresh ricotta, but I still like to top it with some mozzarella, because I love when it gets that golden, nearly crisp topping.

Eggplant Napoleon
serves: 2 main dishes, or 3-4 as a side dish

2 pounds of eggplant (preferably the big, round, short ones)
1 teaspoon salt
4 ounces mozzarella
2 tomatoes
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2 tablespoons olive oil (more if needed)

Slice the eggplant into 1/2 inch slices. Sprinkle a pinch of salt on each side and spread it out in a colander for at least 10 minutes. Longer if you have time, up to an hour.

Preheat the oven to 425.

Slice the mozzarella and tomatoes into 1/4 inch slices. Wash and tear the basil into pieces.

Rinse the eggplant and pat dry or press in between a towel until no longer moist. Drizzle a baking dish with olive oil. Spread the eggplant slices throughout, not overlapping. Bake for 10 minutes. Flip and bake 5 more minutes until they are just starting to become golden. Pull from the oven and reduce the temperature to 375.

Now, assemble your napoleons:
Start with the base eggplant- I choose the largest rounds available for the best base. Top with a tomato, few pieces of basil and then a slice of cheese. Repeat until all of the eggplant is used, with the smallest rounds last. Finish the top with a slice of cheese.

Bake for 15-20 minutes until a knife easily slices into the eggplant and the cheese is golden.

What is your favorite eggplant recipe? Please tell me in the comments below.

Cook seasonally. Eat consciously. Live well,

Chef Lilly

Tortilla Egg Wraps for a quick morning

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Tortilla Egg WrapPut away your knife & cutting board, pull out a pair of scissors. Grab a small jar with a lid, instead of a bowl & whisk. You need just a few more tools: a spatula, your favorite skillet, and all of the ingredients. Now, set the timer and see how quickly you can whip up this snappy little breakfast from start to finish.

With two tiny ones at home, breakfast is not only mandatory but it is full of challenges and opinions being chanted at me as I try to balance everything on my morning to do list. More and more I require my breakfasts to not need a lot of time, brainpower or my attention. We have our favorites that wax and wan throughout the month: yogurt & granola, eggs & toast, pancakes or waffles with fruit and there are plenty of variations throughout this list.

I started making this tortilla wrap when we lived in Tucson and were shamelessly blessed with the BEST TORTILLAS EVER. This speedy little dish comes together faster than fast. Although, you have no time to multitask. With a bit of focus, just minutes later, the wrap is complete and easy to tuck in a napkin to take on the go.

My other favorite part of this dish is how I can cut it up into little rounds and serve them appetizer style as we all take turns dashing in and out of the kitchen or dining room. When I need an easy, take it on the go breakfast and pronto, this always comes up.

There are a few tricks to make this recipe work. First, soft whole grain tortillas are a very, good idea. Try making these egg wraps for the first time without distractions. Basically, it is a one egg omelette with some goodies and a tortilla smashed on top. Then shimmy the whole hot thing on to a plate and start snipping greens for the next one (if you have a mini crowd as I do). Once the tortilla and filling is cool enough, quickly roll it up and slice (a serrated knife is a good idea for this task!) in small rounds or keep it in tact and just wrap it in a napkin and hand it to whomever is flying out the door.

I have made it countless times, and surprisingly, I have not of done a lot of variations so far. That being said, I am sure finely diced sweet peppers, mushrooms, or shreds of carrots could work well, but I usually just grab a fistful of easy to sauté greens and whatever melt-able cheese is handy in my fridge. And voila- all three macronutrients are tucked into this one on the go dish.

Let me know if you are planning to try this! You can do it! A speedy breakfast is just a few minutes away.

Tortilla Egg Wrap
Serves just one: multiple the ingredients as needed, but always make one at a time for personal sanity.

3 big leaves (kale, collards, spinach, chard, arugula, whatever is green and sauté-able)
1 green onion
1 tablespoon butter or coconut oil
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1/4 cup shredded cheese (monterey jack, cheddar, mozzarella, gouda, etc)
1 whole wheat tortilla

Wash and dry the greens and green onions. Place an 8-9 inch skillet over medium heat. Stack up the leaves and use kitchen shears or scissors to thinly slice into the skillet. Use the scissors for the green onions as well, discarding the hairy tips. Toss periodically as the vegetables start to cook.

Add the butter to the veggies. Place the egg in a bowl or jar with the pinch of salt. Whisk or shake the jar until it is beaten up. Pour the eggs over the veggies. Lift the pan and tilt around until the egg is thinly and evenly distributed.

Sprinkle the cheese across the top. Shake the pan and lift the edges of the eggs up. As soon as it is loosened, place the tortilla on top.

Carefully, place a plate across the skillet with your hand on top. Lift the pan and plate together. Then flip the egg and tortilla onto the plate. Slide the tortilla back into the skillet to warm briefly for just another few seconds.

Slide back on to the plate. Roll up and cut into 2-3 inch slices to be shared or just enjoy the whole wrap yourself.

Let me know below if you made it, are planning to make it or you have any questions!

Cook seasonally. Eat consciously. Live well,

Chef Lilly

Zucchini for Xerxes and Anyone Else with Too Much Zucchini

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This photo of zucchini above was sent from my husband the day that our kids and I got on a plane for a vacation. I imagine by the time we return, Xerxes will be exhausted by our zucchini. The scary part is this photo is only about the fourth day of harvesting. The zucchini takeover has only just begun.

So, I am actually not writing this post for you at all today, because I imagine you did not overdo the number of zucchini and summer squash you planted just a couple of months ago. I know you are not contemplating ways to eat it in absolutely every single meal for the next month. Xerxes on the other hand is needing some help. Fortunately, he is an awesome cook, especially anything Italian, and so I decided to put together a list just for him. I am sure he would love more help, so please leave a comment with your favorite way to gobble up way too much zucchini, too. Of course, if you decide to try any of these recipes, I would love to hear about that as well.

Without further ado, here are some zucchini recipes for Xerxes… and you:

Crispy Zucchini Sticks Love fried zucchini? Try them a bit more guilt-free in the oven.

Zucchini Soup My family’s favorite. This is an essential recipe for anyone with too much summer squash.

Cheese & Mustard Zucchini Delights This is an ode to the Cheese & Mustard Delights that my best friends from college taught me to make & love.

Skillet Zucchini & Potatoes Lighten up a potato dish with a bit (or a lot) of zucchini.IMG_5412

Grilled Zucchini Meatballs  Zucchini is stuffed in the meatballs and around the meatballs, giving each ball a little zucchini hug.

Grilled Zucchini & Peaches Stone fruit & zucchini become magic on the grill, then they are drizzled with lemon basil goodness.

Lemon Summer Squash & Walnut Pasta For the pasta lover (hey, Xerxes!)

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Summer Squash Pancakes The classic zucchini pancake.

Zucchini & Tomato Bread Salad Leftover bread? Leftover Zucchini? Make this panzanella salad… pronto!

Zucchini Antipasto Salad Your favorite antipasto platter and your favorite summer squash tossed into salad form.

Zucchini Chocolate Chip Bread My favorite zucchini bread recipe… probably because it is packed with chocolate.

Zucchini Corn & Quinoa Wraps These balanced wraps travel well for breakfast, lunch and dinner.

Peach & Summer Squash Quinoa A pretty little salad that celebrates one of my favorite summer combinations: squash and stone fruit.

What do you make with your zucchini abundance? Tell me below!

Cook seasonally. Eat consciously. Live well,

Chef Lilly

Mint Almond Cherry Salad

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Mint Cherry Almond Salad

The memory of crawling up on to the perfect low hanging branch of our cherry tree as a child comes back to me in whispers whenever I find myself searching for my happy place. I enjoyed the cherries well enough, but really it was about the climbing, perching and imagining the possibilities that became precious in my heart.

Typically we would pick as many of the wee fruit as possible, hoping to not find any worms, and then one day my Dad would come in with a big ladder and swoop the rest into buckets and subsequently into his Cherry Wine. Which is another story for another day.

When the tree came down, I was thankfully not home, but it was a bit like finding out my childhood pet had passed away. Sadness. But, such is the cycle of nature, goodness is fleeting and you hope the memories are solid. I can still feel the trees cool, smooth skin, my legs dangling and I am overwhelmed with gratitude.

The memory of crawling up on to the perfect low hanging branch of our cherry tree as a child comes back to me in whispers whenever I find myself searching for my happy place. I enjoyed the cherries well enough, but really it was about the climbing and perching and imagining the possibilities of living in a tree that became precious in my heart.

Typically we would pick as many of the little fruit as possible, hoping to not find any worms, and then one day my Dad would come in with a big ladder and swoop the rest into buckets and subsequently into his Cherry Wine. Which is another story for another day.

When the tree came down, I was thankfully not home, but it was a bit like finding out my childhood pet had passed away. Sadness. But, such is the cycle of nature, goodness is fleeting and you hope the memories are solid. I can still feel the trees cool, smooth skin, my legs dangling and I am overwhelmed with gratitude.

Another memory during that time was the abundance of mint lining the side of our house. That mint in my parent’s yard, having been periodically pruned into submission, is not going away anytime soon. I embrace the memories of attempting mint sun tea and brushing against the bush accidentally only to be coated by the loveliest of smells. I like to think it was the combination of these two memories that made this salad come together.

While visiting my childhood home, I must have been longing for that tree. Thankfully, Washington is abundant with cherries and my parent’s yard is flush with mint. This salad soon took form and became a way to channel my sweetest, youngest days.

My original intentions were to create a cream-y-ish vegan dressing, not too sweet, that would play well with fruit. So it starts with what is basically a thick almond milk and ends with a slight emulsification of the olive oil. Play around with this salad, try a stone fruit that is more abundant for you this time of year or maybe one that bursts with memories: apricots, nectarines, peaches, pluots, and more.

In 2013 studies super cialis showed that 1 in every 4 people who were diagnosed with ED were under 40 and more than half of these men had know heart problems before taking this medicine. Where the Physiotherapist requires further information or management may require injections or surgery, the appropriate order cialis pills x-rays, scans and a referral will be of a good quality. Obesity, salt intake and lack of exercise are just a few of the contributors of high blood pressure and diuretics used to help lower cholesterol are levitra professional canada responsible for many men’s erectile dysfunction. Are used for the treatment of Parkinson’s disease, and women who’ve had estrogen replacement therapy have buy generic levitra click that drugshop a lower risk of Parkinson’s disease compared to other women their age. 1/2 cup almonds, peeled and sliced
1/4 cup water
1/4 cup mint
1/8 cup lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup extra virgin olive oil
1/2 teaspoon honey, optional
4 cups lettuce, wash, dried and torn into pieces
1 cup cherries, sliced, halfed and pitted

Place half of the almonds in a blender with the water. Whirl around until smooth. Add the mint, lemon juice, salt and pepper. Blend until thick and evenly combined. Slowly drizzle in the olive oil while blending at a very low speed. Avoid blending it too long as it can cause the delicate oil to become bitter. Taste. Add the honey if it could use a touch of sweetness (we usually skip it).

Tear the salad greens into pieces and spread into one large or individual salad bowls. Drizzle on the dressing, the remaining almond slices and a sprinkle of the cherry halves.

Now, your turn… Which stone fruit holds the most memories for you?

Cook seasonally. Eat consciously. Love well,

Chef Lilly

Rule Breaking Grilled Potato & Greens Salad

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Grilled Potatoes GreensSummer meals are often all about the ingredients: the ripest tomatoes with a fancy-ish cheese, crispy cucumbers with vinaigrettes, zucchini blended into the simplest soups.

And then there is this salad.

While finding the highest quality version of each of the merely seven ingredients in this salad is of course a super-dooper idea, it is not quite as necessary as acquiring a perfect tomato for your caprese.

You see the magic actually happens after the ingredients mingle and dance together.

This is not something I knew when I first started whipping it up. I ignored all sorts of rules about heat & acid when my mind wandered to the fantasy of a perfect Potato Salad with a dressing lighter than the cloying mayo kind, with grilled instead of boiled potatoes, a drizzle of tangy yogurt and more greens than anyone should ever put in this salad and still name it after the spud.

But, I made it anyways. (Dare I say… ala Julia Child’s quote “In cooking you must have a what the hell attitude”.)

The initial result of my wild idea was not very poetic. A more perfect person, would probably have required a silky dressing properly soaking each wedge of artfully grilled potato and maybe they would all rest on a fluffy bed of greens. Instead, I looked at the mess of a salad I made and saw curdled globlettes of yogurt twisting through the singed, way too dark in spots, potato wedges. And then there were the greens: some were entirely wilted and others that were still seemingly raw.

Oh, the disappointment. But, oh well, my family had to eat and that was what I was serving, pretty or not, here it comes.

So apparently, the lemon based dressing managed to curdle in the heat, but instead of the usual awkward cheese moment, it somehow became little droplets of goodness. And the random decisions each baby green made as they either wilted or stayed crisp managed to make complete sense too. At least in our mouths as we gleefully chewed away.

Unlike the standard heavy potato salad this one is best hot or room temperature. It loses a bit of magic when icy chilled, although, I have been known to grab a cold wedge of potato with sauce & greens clinging to it and munch down happily without complaint.

In a shameless final promotion of this salad, I just made it recently for the World Cup Final. Sadly, we had to leave during overtime, merely moments before the only goal in the game. As I went to pack up the last dredges of our salad, every guest asked if they could take another serving before it went sailing out the door. Yes, it is that good. And the ingredient list is nice and compact, too: 
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Grilled Potato & Greens Salad
serves 2-3 people

1 1/2 pounds red or yukon potatoes (any thin-skinned potato will work well)
3 tablespoons olive oil
1 clove garlic, finely minced
1/2 teaspoon salt
2 tablespoons plain yogurt
1 lemon, zest and juice
2 cups arugula, spinach, or another tender baby green
1/2 cup basil, optional (roughly torn)

Heat a grill over medium-high. Cut the potatoes into wedges (if they are small, leave them whole) and toss lightly with half of the olive oil. Place directly on the grill, reduce to medium, cover and sear for 6-10 minutes. Reduce the heat slightly, if the potatoes are not becoming tender. Once grill marks appear, flip over and sear on the other side for 6-10 minutes until cooked through.

Meanwhile, whisk together the garlic, salt, yogurt, lemon zest and juice. Slowly drizzle in the remaining olive oil while whisking rapidly.

Roughly chop the arugula or other greens and basil. Fold the greenery into the dressing. As soon as the potatoes are grilled, toss into the greens & dressing.

Serve warm or room temperature.

Mama has gone Coco-Nutty… Granola

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Coco-Nutty low-res

My first-thing-in-the-morning routine is simple: Wake up. Brush my teeth.

When I walk out of the bathroom, my day has begun. This is often my only time alone during the day, unless my baby wakes up and insists on joining me. Regardless, if I do not brush my teeth at this time, it may never happen as I rarely sit still until bedtime, much less have time in the bathroom for such luxurious matters as teeth brushing.

So, this is how the routine started one recent morning. We have a ‘jack & jill’ cabinet that I love, because you can access it from the hallway or the bathroom. This is oh so convenient since we only have one bathroom. But this morning, as I reached in to grab my toothbrush in a groggy state with barely an eye open, suddenly there was a loud whisper and a head poking out on the other side. I did the most natural thing one does in these moments, when one is in a semi-dream like state and then woken by a total creeper:

Blood. Curdling. Scream.

Of course, the creeper was merely my husband and his attempt to keep the children asleep was foiled by me. And my damn scream.

Fast forward just an hour or so, I was still a touch shaken by my only daily little “self-care” routine being so disrupted, and I decided a shower might do the trick. I probably should have considered eating somewhere in there, but since the day began with such a rude alarm, eating did not seem plausible. The baby joined me, because otherwise he just screams and pulls the curtain back: not pleasant. My 4-year old is typically happy to have some time to just hang out alone quietly playing or drawing.

The shower was so calming and relaxing that I finally let the morning melt off me and I let go of my slight low blood sugar. Zed and I climbed out of the shower, me in my fluffy robe, him naked. Ah, here I was: finally ready for my day.

I peaked out, feeling sparkly, and called out to Juliette: “Hey sweetie!”
“Juliette”
“Juliette?”
“Juliette!?”
“Juliette Allison!?”
“Juliette Allison Steirer!?!?”

Of course, I was dashing in and out of every room gathering up more hysteria in my search. After running out to the backyard feeling rather underdressed, I decided the front yard was my only option after one last dash through my house. And who has time really to get dressed when your child is missing?! I ran out, screaming with utter franticness, wearing only a bathrobe and naked baby in tow; a complete spectacle I am sure.

I finally came to the helpless realization that yes, yes indeed the only explanation was quite terrible: she very much had to be completely lost. Gone.

Then I turned around and looked up to see my Juliette, finger in her mouth, leaning on the front door’s frame, twinkle in her eye: “Mama?!”

I am amazed at how many emotions one can feel in a single breath:
Relief.
Happiness.
Anger.
Frustration.
Elation.
Annoyance.
Gratitude.

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I deduced that she was in her bedroom during my manhunt probably tucked in her messy closet, but beyond that I am not certain as to why she did not respond back. We had a little discussion about future times when one calls her name. Anyone, but especially me. Then I decided to get rid of my morning’s low-blood sugar once and for all with my rendition of this Coco-Nutty Granola. Although, I actually didn’t follow that linked recipe or even took a peak at it while I was baking, but it seems unfair not to credit it since it has floated past my pinterest page a bazzillion times it seems. I first made this when we were on a detox, which was grain-free, vegan, no soy, etc. and so breakfasts were challenging us until I whipped up a batch of this. Now we cannot get enough of it.

As Juliette and I sat together peacefully with our bowl of goodness, drenched in freshly made coconut milk, strawberries and berries, she asked me what I was grateful for. This is a common enough question at our mealtimes, but I couldn’t respond until I ate a few more bites and felt my heart palpitations slow a bit. Finally, I looked up and said:

Juliette, I am grateful for you, darling. Always. I love you so much. But, I beg you, never do that to me again. 

_MG_6894My Seedy-Coco-Nutty Make this RIGHT NOW Granola

4 cups of your favorite nuts*: almonds, walnuts, pecans, hazelnuts, cashews, pistachios, brazil nuts (try them all first, because our brazil nuts ended up being weird- typical I realize)
1/2 cup coconut or olive oil or your favorite oil (or even butter… oh decadence, that sounds amazing!)
1/3 cup honey
1/4 cup apple or orange juice
1 tablespoon vanilla or almond extract
1 cup sunflower &/or pumpkin seeds
1/2 cup sesame, chia, poppy &/or hemp seeds (I combined them all!)
1/4 cup flax meal (this helps them stick together.)
1 teaspoon salt
3 cups large coconut flakes

Roughly chop your nuts. Spread on a baking sheet. Preheat the oven to 300 F.

Stir together the oil (you may need to melt it, if using coconut oil or butter), honey, apple juice, and vanilla.  Quick tip: Keep your measuring cup clean(ish) by measuring the oil first in a liquid cup, then the honey, which will slide right out of the lubricated cup and then finish with the apple or orange juice which will hopefully pick up the remaining goop. 

Drizzle the liquid mixture across the nuts and toss.

Toss all of the seeds together with the salt and sprinkle them all over the sticky nuts. Fold in the large coconut flakes. Place in the oven for about 20-30 minutes until they are crunchy. I make this on cool evenings, and typically turn off the oven, leaving them to dry out a bit further into sticky goodness overnight.

* Please note: I soaked my nuts overnight before making the granola, but that is entirely optional. The soaking plumped them up a bit and made me feel like I was somehow stretching this rather expensive cereal into something bigger. Again, it doesn’t make a difference, so do not sweat this step. I share that only for full disclosure.

You certainly can play around with this recipe in so many ways: add spices, longer/shorter bake time, all seeds, no seeds, dried fruit, oats, buckwheat grouts, quinoa, etc. Sky is the limit on this amazing ‘cereal’.

May your morning routines be a bit smoother than ours!

Cook seasonally. Eat consciously. Live well,

Chef Lilly

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Nasturtiums, Arugula, Kale, Tomatoes, Summer Squash & Blossoms, Basil

It has been awhile since I have posted here, as this past year has been packed with distractions. But, I have to admit it has been overflowing with joy as we  moved back to Colorado, bought a new home and the peak of the year was welcoming our sweet, full of smiles, son into this world. Fortunately, Kaycie has been keeping you up on the beautiful ways to fill your life with health. I am ever grateful not only for her friendship, but her generosity to me and my family during this crazy, packed with blessings year.

One of the joys of buying a new home was finding one with a large (albeit abandoned) garden box. We have made attempts in the past to garden, but I often claim that despite two parents with a couple green thumbs each, I received a recessive gene with a sad brown thumb. Maybe, just maybe, with the help of experienced gardening friends, that will change…

We moved into our home on May 10th, my daughter’s birthday, and within a couple of week’s we sectioned half of the garden box off and filled it with dirt. We were only a couple of weeks behind Colorado’s recommended start time. We filled that half of the box with five tomato plants, radishes and a variety of my favorite greens including arugula, chard, two types of kale and a mix of lettuces.

The radishes came up and were harvested quickly. They were delicious, but they mostly inspired us to plant more. The tomatoes were the most exciting we have ever grown and they managed to take over the rows of greens we had planted. So, we filled the other side of the box with more of “Mel’s mix” as a dear family friend and master gardener recommended and then filled it with summer squash and several big pots of basil that I kept collecting from the grocery store.

I recently heard the biggest mistakes made by new gardeners is crowding and overwatering. We clearly fit the mold, but for the first time we were complaining about the abundance rather than the lack. Okay, we didn’t actually complain about the delights coming from our garden, rather we were thrilled and then we started looking at the rest of our backyard which was full of dirt, mud and weeds and examined the hours of sun in certain areas. We also have huge, old trees, so we mapped out a plan to expand our garden beyond the box and fill it with even more delicious food.

Chicken or the Egg? What comes first? Do metabolic problems precede a dysfunctional biological clock or vice versa? usa viagra no prescription Dr. The most known and reputed company all over the world also have joined to produce the generic cialis generic from india if they have to take the proper information of the company so that you do not go to the list of the cheated. When it comes to production of generic variations of famous drug brands including cialis free sample, people often worry about the chemicals used in the process. If you start noticing tadalafil cipla 20mg dangerous consequences then do visit medical bodies. Our goal is to join those, such as my parents and Kaycie’s family, who eat most of their food from the garden all summer long. I cannot think of a better way to embrace your health then to start by bringing the freshness and nutrients as close to home as possible.

Just last week, we had our first snow and the following night our first frost here in the Denver metro area. A few days before, I looked around at the tomatoes that were started late, with half green, half almost red fruit all over it and the summer squash which seemed to have a rebirth after the intense rain storms and sunny weeks that followed. As I heard warnings of snow, I imagined these plants freezing and figured I would call my favorite Rocky Mountain gardener. When I called Kaycie she was in the process of harvesting everything she could from her plants and recommended I follow suit.

Later that day, just before dinner, we picked our final harvest. Within 48 hours most of the plants were shriveled and brown, but a week later we are still munching away on summer.

Have you harvested summer yet? Or are you still a few days/weeks from your first frost? Tell us about it in the comment section!

Happy Harvest Time! With joy,

Lilly

Day 50: Sugar Free Challenge and Peaches n’ Cream

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photo-140For this 50th day of blogging, I am most excited to tell you about the Sugar Challenge my family and I have taken on for the last three weeks. Here I posted about the first day of the challenge, but I have yet to tell you why and what we are doing.

This past year, I have had an internal debate about whether I am addicted to sugar or not. Stress, pregnancy, and some health frustrations all pointed in the direction of my needing to eliminate sugar, but deep inside my inner brat screamed “I wanna COOKIE!”

I noticed I wasn’t alone in demanding sugar treats. Most of us in the family, spent the evenings looking for a sweet way to end the day: a bit of chocolate, ice cream, the occasional cookie. At the start of the day, drizzling on honey or maple syrup, whipping up scones, buying pastries or pouring a bowl of sweet granola was common around here. Nut Butter & Jam sandwiches were also quite popular- anytime of day.

Starting with asking Lulu and Xerxes, we agreed we could do it! We would give up sugar. But, adding merely three years old Juliette to the mix was a bit more of a question. The more I considered the possibility the more I realized how much we relied on sugar to get all of us including her, through the day. “Get in the car and we can go get ice cream.” “Please be quiet and you can have this cookie”. UGH! What if we didn’t have sugar to even offer her? At the very least we would have to figure something else out. Right?!

So, I had a chit-chat with Juliette a few days before we started the challenge and we discussed what contained sugar, what did not and why we needed a break. I still wondered the best strategy for those times when she is offered candy. Man, people love giving kids candy! And I am totally not talking about strange creepy men pulling over in vans. Rather, I am talking about her dance teacher or the super cute nice guys at the liquor store who are so charmed by her patience as I search through Argentine wines. Considering the teeny-tiny lollipop they all love giving her, I was fine discussing with her that they do have sugar in them, but still letting her have them since it was a gift from a nice person. The last thing I need to do is give her some crazy disfunction where sugar becomes the forbidden fruit that she has to devour in hysteria. Growing up in a semi-hippie style, I have seen this happen and it ain’t pretty. A casual lollipop sends the message that this is a real rarity and not a daily treat. And most importantly, Mama doesn’t eat them or give them to her. Only nice random *trusted* people do. UGH. Oh- the challenges of raising children… in this sugar obsessed family society we live in.

Overall, we all seem to be doing well with the challenge. If anything, Juliette’s 1-2 times per week lollipop may put her in the category of cheating less than the adults who, I swear, are even more exposed to sugar outside the home. I just found out about how Lulu  (aka Sharon, my fabulous Mother-in-Law) cheated a bit with a bite of brownie as she wrote in her blog. Of course, she says nice things about me, so I forgive. And Xerxes also seems to bump into the challenge more frequently than Juliette and I do. Although, I did eat a few dried apricots recently at a friend’s house. They were damn good. I can’t wait to get back to eating those.

The other challenge of the challenge was finding a challenge that we could actually swallow. (Challenging sentence, eh? Oh, this is out of control. I’ll stop.)

There was one big and popular sugar challenge that has a slight Palio twist to it, but they appeared to allow a few non-sugar sweeteners such as Xylitol and Stevia. I don’t eat those really normally, we are more into honey & maple syrup as sweeteners, but my focus for this challenge was to really say good-bye to sweetness for awhile, including the arguably natural ones.

The popular challenge also said no fruit. I completely understand giving up juice and dried fruit as they have been processed and no longer contain the fiber or juice that aid in digesting them, but giving up fresh, nutrient packed whole fruit seemed silly to me. Especially for a toddler and nursing mother. Lulu and I found other challenges and decided to mix the best of all of them into our own challenge that we would do as a family for six weeks. We saw them ranging from 21 days to 8 weeks, which made 6 weeks seem rational.

Here are the basics:

No More: 
Sugar or processed syrups
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Honey
Agave Nectar
Natural or scary artificial sweeteners
Dried Fruit
Juice

Okay, in moderation:
Whole Fruit
Alcohol
Frozen Fruit & berries

Fresh fruit has been getting us through the tough days when our inner voice whines for sweetness. For the photo above, we simply whipped cream with a splash of almond extract and piled it high with sliced Colorado peaches. Delight.

After writing this post, Juliette, Xerxes, and I went to a birthday party. The Mom, a dear friend makes beautiful healthy cuisine and knows how to splurge to make a gorgeous dessert. We couldn’t resist and had to eat the Lemon Cake. It was heavenly, because let’s face it, when sugar is given a dose of time and love it can be out of this world. It did taste incredibly sweet, but if I had to cheat, it would only be with something so lovely and divine. Today is exactly half way through. I am looking forward to getting back on track with the challenge. Honestly, today’s experience made me aware that maybe as a family we could collectively give up sugar within these walls, but still make cookies for a friend who needs cheering up or enjoy a treat that is given to celebrate a year of living!

We shall see where this challenge takes us. So far so good!

Cheers,

Lilly

The name “Georgia Peach” is so darn famous its a wonder peaches exist elsewhere. I mean it is on the license plate, so clearly it is big. Right? I thought my experience with peaches would never be like they were when I visited the south. Of course, that was until I moved to Colorado and the Western Slope peaches started to roll in. Big, abundant, juicy and perfectly peachy they just can’t be beat. Sorry, Georgia. During my Colorado time I happily brought peaches home by the box full for countless dishes or just to eat with the juice running down my chin. Now that I am in Tucson, I am happy a few trees and orchards keep us supplied, but there small size mostly just make me miss Colorado. If you are ever in Colorado, I highly recommend a trip through Palisade for the best peaches especially this time of year, but really this gorgeous fruit can be found all throughout the state (and I imagine beyond) during these hot summer days.

I created this salad for our dear friend’s August wedding. Friend’s who I actually met through Kaycie on a backpacking hut trip. The dressing is creamy, honey sweetened yogurt with dollops of goat cheese and toasted pine nuts throughout making this an almost dessert like experience to serve up during dinner alongside anything coming off of the grill.

Creamy Peach Salad

2 servings

Dressing:

1 lemon zest & juice

1 teaspoon honey

¼ cup plain yogurt

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1 pinch salt and pepper

3 cups spring lettuce greens

1 large peach (or two small)

2 ounces goat cheese

½ cup blueberries, washed & dried, optional

¼ cup toasted pine nuts

Whisk together the lemon zest, juice, and honey. Once the honey has dissolved stir in the yogurt to combine. Slowly whisk in the oil. Season the dressing with the salt and pepper to your taste.

Arrange the spring greens in a salad bowl or on individual serving plates. Slice the peach and arrange on the lettuce greens. Pour any peach juices on to the lettuce as well. Crumble the goat cheese on top. Sprinkle on the blueberries and nuts.

zucchini love

What can I say about zucchini that hasn’t already been said?  Lilly asked me to write an article this week about how this vegetable is life-saving.  Nothing so humble as delicious, or even health promoting, but jumped-in-front-of-a-car-took-a-bullet-for-me life saving.  I can’t wait to hear what she has to say about it.

I’ll be honest; I was only able to come up with a couple life-saving instances that might involve these humble yet massive giants coming out of my garden right now.  The first was as a raft in case of flood.  I’m pretty sure these babies would float and could at least take my kids to safety if I lashed a couple together and tied my kids to the top.  Given that it’s a drought year though, pretty unlikely.  The second was as a weapon in case of attack: something that large and heavy could probably inflict some pretty good blunt force trauma.  Also, however, not highly likely, though I wish I could find some way for them to act as a watchdog to prevent the death of all the chard in my garden from foraging deer.

Effects of such erection-aiding medicine last for long hours which sildenafil generic from canada are 36 hours. Today, you can easily get rid of purchase viagra without prescription this trouble as soon as possible. online prescription for cialis It is like asking someone to sleep with you on the right track towards starting a family. Gillespie admonishes: “Currently, when a recount is conducted in any IVF clinic in Mumbai. generic levitra pills I do, however, find zucchini to be incredibly life-affirming.  There is something so satisfying about walking out to the garden and peeking under the leaves to find that yesterday’s 6-inch cutie has grown into an 18-inch 5 pound behemoth overnight.  It is as if mother nature has taken the essence of summer in all its luscious vitality and made zucchini its metaphor: growth and energy on flamboyant display.  When we are deep in winter and the ground is bare, I dream of zucchini (and tomatoes, but that is a whole other story.)  Specifically, I dream of ½ inch thick, 5 inch diameter slices, dipped in egg, then into a mixture of parmesan and almond flour, then pan fried in olive oil.  A simple dream, but one that carries me through.

Not to say that I’m not baffled like everyone else with what to do with all that darn zucchini.  Those two in the picture are still sitting on my table waiting for all the zucchini in the drawer to get used up.  We’ve had those fritters I just mentioned three times in the past week, along with zucchini bread, zucchini soup, zucchini stir fry, zucchini salad–no recipe calling for under 3 cups of zucchini accepted.  Tonight we’re having zucchini pancakes for dinner. (and here’s a great top 10 list from the blog 5 Second Rule on what to do with all your zucchini)  I’ve heard you can shred and freeze it but who the heck wants six month old frozen squash shreds in mid january?

So, just as I’m not going to be carefully packing away my zucchini for another day, we will be living the metaphor of summer abundance with our squash for the next few weeks.  I don’t expect my zucchini to untie me from the train tracks, but it is a daily reminder right there on my plate to soak up the summer right now while it’s here.