Chronically Grateful Me by Deborah L. Andio
Life is hard enough,don't go through life with pain that’s keeping you clutching the steering wheel. Join me as I share with you my life of living chronically grateful while living with chronic pain.
Another year ends
2021 is almost gone. Salute to the experience you had in that year, and welcome 2022 with all the guts and glory.
Many things you’ve learned in the year 2021 some of happiness and some some of hurt and some of love. May your 2022 be full of surprises and blessings and love and great fortune goodbye 2021 welcome 2022!
God bless you and good vibes and thanks for following me and stopping by.
See you next year
Deb
ChronicallyGratefulDebla.com
Eat them veggies
As long as you’re cracking them eggs, add some veggies like bell peppers, mushrooms, or spinach into the mix.
And any veggie goes down easier in a thick and delicious, creamy smoothie
Stir-fry’s are a great way to load up on the veggies . Toss all your favorites into a hot wok. Carrots, celery,red peppers,sugar snaps, and even cabbage add sweetness and taste amazing.
Why order in from your local Chinese place when you can make a healthier stir-fry in your own kitchen?
Veggie Stir Fry
Ingredients
1 pound firm tofu
8-10 cups sliced vegetables Aprox 1 cup each (I use yellow onions, carrots, peppers, mushrooms, celery, broccoli, asparagus, water chestnuts,bamboo shoots)
1 tablespoon olive oil
2 cups cooked rice or 3 cups cooked quinoa
Sauce:
1/4 cup veggie or chicken stock
1/4 cup natural soy sauce (low sodium if you prefer)or gf tamari
2 cloves garlic, pressed
1 tablespoons light brown sugar
1 tablespoon finely chopped ginger root
1 teaspoon toasted sesame oil
1 teaspoon arrowroot powder
Instructions
Slice the tofu in 1/2 inch slices. Press between layered paper towels or clean kitchen towels to dry well. Cut slices into 1-inch cubes. Arrange on a plate with prepared vegetables, separated by variety.
Combine sauce ingredients except for arrowroot powder in a small bowl and stir until sugar is dissolved. Mix arrowroot powder with just enough cold water to dissolve in a custard cup or teacup (you’ll use less than 2 tsp water). Add to sauce, stir well and set aside.
Preheat a wok or large skillet.
Add the oil and vegetables (add the sturdier vegetables first, adding the more tender ones after one minute and cook over medium-high heat until just crisp tender, stirring constantly.
Add the tofu and stir very carefully until the tofu is heated.
Stir sauce and pour around edge of wok. Stir vegetables around in sauce as it thickens.
Remove from heat as soon as sauce is thickened and serve over rice or quinoa.
Sure, you could set out crudités with a creamy dip. Or you could double the veggies and whip them into the dip, too. Dig into beautiful beet hummus, cucumber raita, or healthy, homemade spinach dip, replacing the cream with yogurt.
Roasting veggies can tease out flavors you wouldn’t get otherwise, and it couldn’t be easier. Preheat the oven to 450°F (230°C). Pile bite-sized pieces of cauliflower, broccoli, or Brussels sprout on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat and spread out. Roast until tender-crisp and golden, about 20 minutes. Try it: Roast Pork with Apples & Brussels
Stuffed vegetables are pure comfort; fresh produce is just part of the package deal. Keep the stuffing healthy with lean ground meat or beans and whole grains, but don’t forget a small sprinkle of cheese.
These are cheesy and hearty and just the right amount of spicy. Easy to freeze.
Spicy Stuffed Peppers
Ingredients
Spicy Rice
• 1 tablespoon olive oil
• 1 medium yellow onion chopped
• 2 jalapeno peppers chopped
• 4 cloves garlic chopped
• 3/4 cups long grain rice
• 12 ounces fire roasted tomatoes (I used a store bought can)
• 1.5 cups vegetable broth + more as needed
• 1 cup frozen corn – or fresh corn if you can get it!
• ½ cup frozen peas
• 1 tablespoon Cajun seasonings
• 1 teaspoon cayenne powder
• ½ teaspoon cumin
• Salt and pepper to taste
FOR THE STUFFED PEPPERS
• 1 cup shredded cheese (Cheddar is good, or Colby or Pepper Jack)
• 4 bell peppers
• Hot Sauce, spicy chili flakes, fresh chopped herbs for serving
Instructions
Get the rice going. Heat a large pan to medium heat and add olive oil.
Add onion and jalapeno peppers and cook about 5 minutes to soften.
Add garlic and cook another minute, until you can smell the yummy garlic.Add the rice and stir. Cook for a couple minutes, stirring, to very lightly brown the rice.Add the fire roasted tomatoes and vegetable broth.
Stir.
Add corn, peas, Cajun seasonings, cayenne, cumin, salt and pepper, and hot sauce if using. Stir and bring to a quick boil.
Reduce heat and simmer for about 20 minutes, or until the rice has absorbed all of the liquid and is softened to your liking. If it needs more cooking, add a bit more broth and keep it simmering until you LOVE it.
While the rice is cooking, bring a large pot of water to a boil.Slice the tops off of the bell peppers and remove the innards. Boil them about 5 minutes to slightly soften.
Preheat oven to 350 degrees.Mix the rice and shredded cheese together and stuff each pepper full. You may have extra stuffing, depending on the size of your peppers.
Bake on a large baking sheet for 30-40 minutes.Remove from heat and top with your favorite hot sauce, fresh chopped herbs and spicy chili flakes
Stir unsweetened pumpkin puree into your morning oats for a filling breakfast that will leave you longing for fall. The pumpkin’s orange color means it’s packed with beta-carotene, contributing to your daily intake of vitamin A.
Almost any veggie goes down easier in a thick and delicious, creamy smoothie,especially when it’s blended with citrus to balance out any bitterness. Add a big handful of kale, chard, or spinach to your morning smoothie and then flex a little, knowing that you started your day with extra iron.
Sweet potato banana smoothie
Ingredients
• 1/2 cup sweet potato purée note you can also use pumpkin purée
• 1 -2 bananas frozen, and chopped into 1 inch cubes
• 1 cup canned lite coconut milk
• 1 teaspoons maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon fresh grated nutmeg
• 2 tablespoon walnuts, or pecans chopped
Directions
Place all ingredients, except for some of the walnuts into blender and blend until smooth. Top with chopped walnuts.
Avocado toast is cool, but there are so many other veggies you can drop on top of whole-wheat bread. Start with a swipe of part-skim ricotta or hummus, then add hydrating tomatoes and cucumbers. Or, pair sautéed mushrooms with a sunnyside-up egg. – https://www.redbookmag.com/food-recipes/news/a20060/12-things-you-should-be-putting-on-toast/
You might not associate muffins with green vegetables, but zucchini is sweet, mild, and full of moisture, making it surprisingly delicious in bread, muffins, or pancakes. Try it: Zucchini Muffins with Chocolate Chips
Carrots wilting in the crisper? Overwhelmed by a big bunch of kale? Soup’s on. Dice different veggies into a chunky stew, or blend your favorite root vegetable completely smooth. Plus, you can always upgrade chicken broth with a big handful of greens and squeeze of lemon. Try it: Green Soup with Cashew Cream Swirl
References
Redbookmag.com
Fitbitt.com blog
I’m honored to say I’ve been nominated for the #WEGOHealthAwards! These awards seek to recognize Patient Leaders who are making an impact with their advocacy. Learn more – nominate today.
Here’s how you can also nominate others who educate, advocate and make a difference!
Click link below
WEGOHealth Awards and Nomination Info
WEGOHealth Awards Link To Information
Think about the advocates and influencers you see leading Facebook groups, blogging about their health journey, speaking up and giving insights to healthcare companies, presenting on national stages, and running Twitter chats.
Patient Leaders have started non-profits, published podcast episodes, and authored books – there is no shortage of Patient Leaders’ contributions to the world, so let’s recognize as many of them as we can for their talents, contributions, and commitment.
Feel free to add their names and web info also in my comment section! And they can get some recognition here to !
Have a Great Day Everyone
I was diagnosed with hypothyroidism in 1996 I was 34 and I really have never felt myself since then.
I always try to live a decent life kind to others , help in my community and I’d rather be happy than mad or sad.
But ….. I still always felt fatigued, more tired than I should be.
Actually if I’m honest with myself it seems as if the symptoms just get worse more intense.
I have asked countless doctors over the last 20+ years to check me for Hashimoto Disease because the countless adjustments to synthroid , levothyroxine and now armour just isn’t helping , it helps for a couple months then adjustments happen and I just feel worse .
Finally tested and diagnosed
April 2018 w/ Hashimoto
Sure everyday I wake up happy
But I soon feel
exhausted
fatigued
sluggish
winded
My skin is dry, my eyes are dry, my mouth is dry, my hair is dry and thinning.
I have this constant feeling on my throat as if a thumb is pressing on it.
We won’t talk about the weight gain over the last 20 years. I mean really between this and osteoarthritis -osteonecrosis I just get overwhelming-some days
But what sucks is the inability to lose the weight
So time to change the way I eat again ….
I have already gone to mostly plant based now I have to try and go gluten free.
As Hashimoto is linked to gut as is most auto immune conditions.
Hashimoto vs Hypothyroidism
This common question can be confusing to even veteran thyroid patients.
Let’s clear up the main difference: Hashimoto’s thyroiditis is a disease; hypothyroidism is a condition.
In the United States, hypothyroidism is most commonly caused by Hashimoto’s thyroiditis, but the two terms are not interchangeable.
Hashimoto’s thyroiditis is an autoimmune disease that affects your thyroid gland. It is sometimes known as Hashimoto’s disease, autoimmune thyroiditis, or chronic lymphocytic thyroiditis. In Hashimoto’s, antibodies react against proteins in your thyroid gland, causing gradual destruction of the gland itself, and making it unable to produce the thyroid hormones your body needs.
Diagnosis
I had to insist on this test because I was blown off for years by several doctors when I asked for this test.
High levels of antibodies against thyroglobulin (TG) and thyroid peroxidase (TPO), detected via blood test
Hashimoto’s typically involves a slow but steady destruction of your gland that eventually results in the thyroid’s inability to produce sufficient thyroid hormone—the condition known as hypothyroidism. Along the way, however, there can be periods where your thyroid sputters back to life, even causing temporary hyperthyroidism, then a return to hypothyroidism. This cycling back and forth between hypothyroidism and hyperthyroidism is characteristic of Hashimoto’s disease.
So, for example, periods of anxiety/insomnia/may be followed by periods of depression/fatigue/weight gain.
In some cases, the onset of Hashimoto’s and elevation of antibodies will be accompanied by a variety of symptoms, including anxiety, difficulty sleeping, fatigue, weight changes, depression, hair loss, muscle/joint aches and pains, and fertility problems, among others.
Ultimately, however, the autoimmune attack on the thyroid typically makes the gland slowly less able to function, and eventually, the thyroid becomes underactive.
So I wonder in 1996 did i have Hashimoto? When i was diagnosed with hypothyroidism ? Or did it morph into this…..
More to come as I learn to get this under control……
Vegan Potato Corn Chowder
The best way to conquer cold bones on a chilly day is a corn chowder recipe that is easy to make and warms your bones.
Put on your comfy pants and thick socks and make a big pot of this chowder.
INGREDIENTS
•1 small onion, cut into ¼-inch dice (about 1 cup)
•4 small garlic cloves, minced (about 1 tablespoon)
•6 to 7 cups Vegtable stock or no oil, low-sodium, store-bought vegetable stock
•6 cups fresh or frozen corn kernels (from 6 fresh cobs or about 24 ounces frozen)
•1 large russet potato (about ¾ pound), scrubbed and cut into ¼-inch dice (about 3 cups)
•2 -3 cups sweet potato also diced .
•1-2 stalks celery
•1 medium red bell pepper, cored, seeded, and cut into ¼-inch dice (about 1 cup)
•1 teaspoon finely chopped fresh parsley
•1 teaspoon finely chopped fresh thyme
•1/3 cup almond flour
•Sea salt and freshly ground black pepper
Instructions:
1. In a large stew pot or Dutch oven, place the onion, garlic, and 1½ cups of the vegetable stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.
2. Add the corn, potatos and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.
3. Transfer half of the mixture to a blender and blend until smooth. Return to the pot. Add up to 1 cup stock to adjust the consistency if necessary.
4. Add the bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.
5. Meanwhile, place the flour and 1/3 cup water in the blender and blend until smooth or whisk stir into the chowder.
Add almond milk
Add salt and pepper to taste. Serve hot.
I like top top with chives or parsley if I have them
Storage: Cool soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days .
Also you can add 2 teaspoons yellow curry to flour for a more warming flavor
I have to laugh that every year there’s suddenly a miraculous diet that will help you lose weight feel your best , reverse many diseases etc…..
My personal opinion is that the Ornish way is best.
And has been proven to help heart disease , reduce pain and inflammation, reverse high blood pressure etc…
The best diet for our lifestyle and health is actually by Dr Ornish…..
it’s mostly plant based but allows for some poultry and fish.
Ornish Diet
Flexitarian: A semi-vegetarian diet with a focus on plant-based foods with occasional meat, poultry, or fish consumption.
The Dr. Dean Ornish Program for Reversing Heart Disease
https://www.ornish.com/proven-program/nutrition/
The Nutritarian Diet Dr Joel Fuhrman
Dr. Fuhrman’s Nutritarian food pyramid is based on the principles of high nutrient eating as illustrated by his Health Equation: Health = Nutrients / Calories (H = N / C) Low-calorie, nutrient dense foods are at the base of the pyramid, and high-calorie, nutrient poor foods are at the top.
https://www.drfuhrman.com/learn/the-nutritarian-diet
Dr Oz New Diet he will be discussing
The Pegan 365 diet is a program inspired by two of the best eating plans out there – vegan and paleo.
The Pegan 365 plan has been designed by Dr. Oz and his team of experts to help you eat healthier, lose weight, and keep the weight off year after year. Get started on Pegan 365 today with these helpful instructions.
Shopping List
On the Pegan 365 diet, you can easily follow this plan 365 days of the year. Just remember to have five or more cups of veggies, four healthy carbohydrates, three smart proteins (1 paleo protein and 2 vegan proteins), two healthy fats, and one non-dairy food item. Along with plenty of whole foods and fresh produce, you can also enjoy two drinks and two desserts each week. Heading to a party and want to indulge? You’re allowed one cheat day per week! Print out this grocery list and take it with you when you head to the store. With so much variety, you don’t have to worry about getting bored and disenchanted. Mix and match the items on the shopping list below to stay inspired all year round.
Recipes
http://www.doctoroz.com/recipe-collection/pegan-365-diet-recipe-box
Keto Diet
Just my opinion but I find it hard to believe that this is healthy….you may lose weight but what’s it doing to your arteries all that fat and meat ……
The ketogenic diet has been in existence for 90 years. The ketogenic diet was designed in 1924 by Dr. Russell Wilder at the Mayo Clinic. Despite being highly effective in treating epilepsy, it fell out of fashion due to the surge in new anti-seizure medications in the 1940s.
https://www.healthline.com/nutrition/ketogenic-diet-101#section1
I think a person needs to talk to their doctor before just going on some new lifestyle diet…….
I have found out what works best for me it’s a combo of Dr Joel Fuhrman and Dr Dean Ornish
We have felt better than we have in a long time.
Dispute our health issues
Were helping reverse chronic pain inflammation help blood pressure
Sure we have a cheat day and we eat cake now and then but we eat mindfully.
And we will never eat any other way.
My lightened up Eggplant Rollatini are so flipping delicious they would turn any eggplant hater into a lover.
They are so tender you don’t even need a knife to cut them, they’ll just melt in your mouth.
The stuffing is made with three types of cheese (ricotta, mozzarella and parmesan) and spinach.
INGREDIENTS
• 2 large eggplants
• 1 cup (9 oz/ 250 g jar) reduced fat ricotta
• 1 cups shredded light mozzarella, divided in 1/2 cup and 1/2 cup
• 1/4 cup shredded parmesan
• 6oz frozen spinach, thawed and squeezed to remove as much liquid as possible
• 1 egg
• 3 garlic cloves minced
• salt and pepper to taste
• 1 cup tomato marinara
DIRECTIONS
1 Preheat oven to 375 degrees Fahrenheit
2 Remove eggplants’ ends and slice them thinly lengthwise. Spray a baking sheet with olive oil and place 12 eggplant slices on it. You may need to use two baking sheet or bake eggplant in two batches depending on the size of your oven). Bake for 10 minutes, remove from the oven and let cool.
3 While eggplants are cooking, prepare ricotta/spinach mixture. In a bowl, combine ricotta, mozzarella (1/2 cup), parmesan, spinach, egg and garlic. Mix well and season to taste.
4 Spread 1/2 cup tomato sauce on the bottom of a large baking dish.
5 Generously spread ricotta/spinach mixture on an eggplant slice (about two heaped tablespoons), roll it and arrange in prepared dish, seam side down. Continue with remaining eggplant.
6 Top with remaining tomato sauce (1/2 cup) and sprinkle with remaining mozzarella (1 cup).
Cover with foil, reduce oven to 350F and bake for 45 minutes. Remove foil and bake another 15 minutes or until cheese is golden brown. Remove from the oven and serve.
Spaghetti squash is often treated in an Italian manner by adding tomato sauce or herbs,
but we love to experiment.
So we have a Thai version and some easy mac and cheese
It’s not a traditional pad thai by any means,
but it’s a lovely variation.
Enjoy!
Spaghetti Squash Mac an Cheese
What You Need
2 large spaghetti squash around 5 pounds
4 ounces Gruyere about 1.5 cups shredded; I also have used Jarlsberg, and
2 ounces of white cheddar. I use sharp cheddar
2 tablespoons Unsalted Butter
2 tablespoons cornstarch
2 cups Friendly Farms 2% milk
1½ teaspoons kosher salt, divided
¼ teaspoon ground nutmeg
Freshly ground black pepper
1 teaspoon white wine vinegar
dash of paprika, for garnish
Finely chopped Italian flat leaf parsley, for garnish
What To Do
Preheat the oven to 400F.
Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a
spoon and sprinkle the cut sides with olive oil. Place the squash cut
side down on a baking sheet and roast until tender and easily pierced with a knife,
about 30 to 45 minutes depending on the size of the squash (check at 30 minutes regardless).
When the squash is done, use a fork to carefully scrape out the flesh of each half
into “noodles”, taking care to keep the squash shell intact. Place the noodles in a
colander or strainer and drain for 10 minutes to remove the extra moisture. Save the
squash shells for serving.
In a medium saucepan, heat the butter over medium-low heat until melted. Add the
cornstarch and stir until smooth. Over medium heat, cook until the mixture turns a light,
golden sandy color, about 2 to 3 minutes.
Meanwhile, heat the milk until hot (microwave in a glass measuring cup, or heat in
another pan on the stove). Gradually add the hot milk to the butter mixture, whisking
continuously until very smooth. The first addition of milk will cause the mixture to become
chunky, keep whisking and adding milk until it becomes smooth. Bring to a boil and
cook 3 to 5 minutes until very thick, whisking frequently. Remove from the heat and s
tir in 1 teaspoon kosher salt, nutmeg and several grinds black pepper. Stir in 1⅓ cups
cheese until it melts, then add the white wine vinegar and remove from the heat.
Add the drained squash into the pan, then mix it with the cheese sauce and ½ teaspoon
kosher salt. Taste and add additional salt if desired depending on the size of the squash.
Pour the mixture back into the squash shells, dividing the mixture equally among the shells.
Sprinkle each squash with the remaining cheese, then with a dusting of paprika.
Bake until cheese melts, about 10 minutes.
To serve, sprinkle with chopped parsley and serve warm
Spaghetti Squash Pad Thai
What You Need
1 large spaghetti squash
Fresh ground black pepper
4 carrots
½ red pepper
4 cloves garlic
3 stalks celery
6 green onions
2 eggs
1 tablespoon miso paste
½ cup chopped fresh cilantro
3 tablespoons sweet chili sauce
3 tablespoons soy sauce
1 lime
Sriracha (optional)
2 tablespoons peanut oil
1 and ½ cup bean sprouts, divided
½ cup roasted salted peanuts, chopped
1 teaspoon sesame seeds
a small dash of sesame oil also as a garnish
What To Do
Preheat oven to 400°F.
Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a
spoon and sprinkle the cut sides with olive oil. Season with a dash of salt and freshly ground
black pepper. Place the squash cut side down on a baking sheet and roast until tender and
easily pierced with a knife, about 45 minutes. When the squash is done, use a fork to scrape
out the flesh of each half into “noodles”. Place the noodles in a colander or sieve and drain
for 10 minutes to remove the extra moisture.
Meanwhile, peel and shred 3 carrots. Thinly slice ½ red pepper. Mince 4 cloves garlic.
Thinly slice 4 green onions. In a small bowl, beat together 2 eggs. Separately, thinly slice
1 green onion and chop ½ cup of fresh cilantro.
In another small bowl, mix together 3 tablespoons sweet chili sauce, 3 tablespoons soy sauce,
juice of ½ lime, and if desired, a few dashes of Sriracha.
When the squash is ready, in a large skillet heat 2 tablespoons peanut oil over
medium high heat. Add the garlic and green onions cook until fragrant, about 45 seconds.
Pour in the eggs and scramble until almost cooked. Add the red pepper, carrots, 1 cup bean sprouts,
and squash noodles. Add 3 pinches kosher salt and toss together. Pour on the sauce and stir to
combine. Cook about 2 minutes, until the vegetables are heated through but still crisp.
Garnish with plenty of crushed peanuts, fresh bean sprouts, cilantro, and green onion
#Food
#Healthy
ChronicallyGratefulDebla.com
My mother made the best Pot Roast. I can smell and taste it now.
On the rare occasion I eat beef I make this.
Especially now that it’s cold out.
Stove Top Pot Roast
Ingredients
•1 boneless beef chuck roast (3 to 4 pounds)
•2 to 3 garlic cloves, sliced
•2 tablespoons olive oil
•1 large onion, cut into 1/2-inch slices
•3 celery ribs, cut into 1/2-inch slices
•2 medium turnips, peeled and cut into chunks
•4 cups water
•2 teaspoons beef bouillon granules or 1 pack onions soup mix
•4 medium potatoes, peeled and quartered
•1 pound carrots, cut into chunks
•1/2 pound fresh green beans, trimmed
•1/2 pound sliced fresh mushrooms
•1 small can diced tomatoes
•3 tablespoons cornstarch
•1/3 cup cold water
Directions
1. Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours.
2. Add the tomatoes,potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm.
3. Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 8-10 servings.
They store well, so they are ideal for a quick snacks and they are so delicious that it’s hard to stop at two.
I have to make a double batch to enjoy throughout the week.
Chocolate Cherry Energy Balls
INGREDIENTS:
•1 cup rolled oats
•12 dates, pitted (½ cup)
•¼ cup slivered almonds
•¼ cup grain-sweetened chocolate chips
•16 dried cherries (1 ounce)
•1 teaspoon pure vanilla extract
•¾ teaspoon sea salt
Coconut to roll some of the finished ones in for a variety.
These chocolate chip treats are so yummy and packed full of goodness I call them Energy balls.
They are so delicious that it’s nearly impossible to stop at one and even difficult to stop at two.
I suggest you make a double batch to enjoy throughout the week.
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
2. Combine the oats, dates, almonds, chocolate chips, cherries, vanilla, and salt in a food processor. Pulse until coarsely chopped and the mixture starts to bind. Add 1 to 2 tablespoons of water if needed, to help bind.
3. For each energy ball, scoop 1 tablespoon of the mixture, gently roll it into a ball, and place on the prepared baking sheet. Be careful not to compact your balls.
4. Bake for 20 minutes. Transfer to a wire rack to let cool.
Ones also topped with coconut
Ummm, apple-icious
Apple Cake
• 1/2 pound of butter, softened
• 1 1/2 cups plus
• 1 tablespoon of honey
• 5 eggs, beaten
• 3 tablespoons of vanilla
• 1 cup of yogurt (or buttermilk)
• 2 1/2 cups of unbleached flour
• 2 cups of whole wheat pastry flour
• 2 teaspoons of baking powder
• 2 teaspoons of baking soda
• 1 teaspoon of nutmeg
• 4 teaspoons of cinnamon
• 3/4 cup of chopped walnuts
• 3 1/2 cups of chopped apples, mixed types
Cream the butter and honey together until smooth. Add the beaten eggs, vanilla, and yogurt, and stir well. In a separate (large) bowl, combine the flours, baking powder, baking soda, and spices. Add the butter/honey mixture, the chopped walnuts and the apples, and stir everything together. Pour the batter into two greased 9″ round pans, and bake at 350°F for about 45 minutes, until a knife inserted in the center comes out clean. Remove the pans from the oven, let the cakes cool, and serve portions with whipped cream.
This recipe is very versatile as you can use any ingredients you like. Sushi is very good for you and is absolutely delicious as well as being easy and enjoyable to make!
Ingredients
For the rice:
2 cups short-grain Japanese rice, rinsed
1/4 cup rice vinegar
1 tablespoons sugar
For the rolls:
10 nori sheets (dried seaweed), halved
Sesame seeds, for sprinkling
1 cucumber
1 avocado
1 plum tomato, seeded
1 small red onion
20 asparagus spears, trimmed and blanched
Wasabi paste, for spreading and serving
1 romaine lettuce heart
Pickled ginger, for serving
Directions
Make the rice. Combine the rice and 2 cups water in a rice cooker and cook according to the manufacturer’s instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don’t have one, just use a saucepan.
Fold in the vinegar. Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit 5 minutes. Spread the rice.
Cover a bamboo sushi mat with plastic wrap. Place a half nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Sprinkle with sesame seeds.
Prepare the vegetables. Peel the cucumber and slice into matchsticks. (Morimoto cuts the entire cucumber into a paper-thin sheet, then quickly slices it into strips-but he’s had some practice.) Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus. Add the filling. Carefully flip over the nori so it’s rice-side down on the mat with the short end facing you. Spread a bit of wasabi paste in a line about one-third of the way up the nori-it’s spicy, so use it sparingly.
Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet. It’s OK if the vegetables hang over the edges of the nori. Roll the sushi. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top.
Press the roll into a compact rectangular log, using the mat to help you. Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. 
Serve with pickled ginger and more wasabi.
I love to cook. But sometimes when your not feeling up to par I like something healthy and fast without ordering take out.
This dish is on the table in no time.
Enjoy
Pasta and Chimichurri
•16oz angel hair pasta
Sauce
•1 1/2 cup parsley
•2 fresh basil leaves
•4 cloves garlic
•Juice of half a lemon (1-2 tbsp)
•1 cup olive oil
•2 tsp crushed red pepper flakes
•½ tsp ground black pepper
•Salt to taste
•Parmesan for topping (optional)
INSTRUCTIONS
1. In a large pot of salted water, cook pasta 1 minute less than package instructions
2. Drain pasta
3. In a food processor, combine parsley, basil,, garlic, lemon juice, red pepper flakes and olive oil until a pesto-like sauce forms.
4. Put pasta back in (slightly cooled) pot and pour 1/4 cup sauce over the pasta. Toss with tongs until evenly coated.Add more if required.
5. Add salt and pepper to taste and toss.
6. Top with parmesan, if desired.
Store any unused sauce in frig in airtight mason jar. Store up to 2 weeks
Sauce can also be used on chicken, turkey ,beef,fish or shrimp as a marinade.
I also make my sauce the day before so flavors get in the oil.
Tip when I would use on steak or chicken with a twist I also would add 1 roasted jalapeño and also add 1 handful of cilantro to above mixture.
Chronically Grateful Me by Deborah L. Andio 
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