Extreme Chocolate Birthday Cake

Pepperidge Farm Cake Ingredients: Sugar, Water, Partially Hydrogenated Vegetable Shortening (Soybean And Cottonseed Oils), Bleached Wheat Flour, Whole Eggs, Nonfat Milk, Chocolate Liquor, Cocoa Processed With Alkali (Dutched), Cotnains 2 Percent Or Less Of: Corn Syrup, Fructose, High Fructose Corn Syrup, Dextrose, Modified Food Starch, Leavening [Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Cornstarch, Monocalcium Phosphate)], Vegetable Mono And Diglycerides, Maltodextrin, Polyglycerol Esters (Emulsifier), Salt, Natural Flavors, Gelatin, Cornstarch, Propylene Glycol Monoesters (Emulsifier), Sodium Caseinate, Cocoa Butter, Whole Milk Powder, Ethoxylated Mono And Diglycerides, Milkfat, Vanilla Extract, Lactylic Stearate (Emulsifier), Vanillin (An Artificial Flavor), Xanthan Gum And Soy Lecithin.

When you read an ingredients label, they are listed in the order of prevalence. Sugar = #1, Trans-fat = #3! No thank you!

My husband's birthday is on Christmas Day, so another dessert is usually the last thing he wants. He prefers a cheesecake instead anyway. But for those of you who need a "healthified" birthday cake, this one is awesome. The peanut flour makes a great flavor for the cake.


1 1/4 cup Just Like Sugar (or erythritol)
1 tsp stevia glycerite
1 3/4 cups peanut flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp Celtic sea salt
2 eggs
1 cup unsweetened almond milk
1/2 cup coconut oil or butter
2 tsp vanilla extract
FROSTING:
3/4 cup butter or coconut oil
3 ounces cream cheese or coconut cream
1 1/2 cups unsweetened cocoa powder
2 cups Just Like Sugar (or powdered erythritol)
1 tsp stevia glycerite
3/4 cup unsweetened almond milk
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch cake pans. In a medium bowl, stir together the sweetener, peanut flour, cocoa, baking soda, baking powder and salt. Add the eggs, almond milk, oil and vanilla, mix for 3 minutes with an electric mixer. Pour evenly into the two prepared pans.

Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans to cool completely.

To make the frosting, use the second set of ingredients. Cream butter and cream cheese until light and fluffy. Stir in the cocoa and sweetener alternately with the milk and vanilla. Beat to a spreading consistency.

Split the layers of cooled cake horizontally, cover the top of each layer with frosting, then stack them onto a serving plate. Frost the outside of the cake. Serves 12.

NUTRITIONAL COMPARISON (per serving):
Using white flour, skim milk and sugar = 655 calories, 111 carbs, 5.8 fiber
Using peanut flour, almond milk and Just Like Sugar = 314 calories, 13.8 carbs, 7.1 fiber

Lasagna Cupcakes

These are so easy to make. I keep a large batch in the freezer for an easy dinner for one at home!



1 lb grass fed beef
1/4 tsp Celtic sea salt
1/8 tsp black pepper
1 cup chopped onion
1/2 cup chopped mushrooms
1 14.5-oz can crushed tomatoes
1 1/2 tsp chopped garlic, divided
1/2 tsp Italian seasoning
1 1/2 cups ricotta cheese
1 egg
1/8 tsp ground nutmeg
24 small cabbage leaves
1 1/2 cups freshly shredded mozzarella cheese

Preheat oven to 375 degrees. Bring a large pot of water to a boil, place whole leafs of cabbage in the water. Boil for 5-7 minutes or until tender. Drain and set aside.

Bring a large skillet to medium-high heat on the stove. Add meat, onions, mushrooms, and season with 1/8 tsp salt and pepper. Cook and crumble until no longer pink, about 5 minutes.

Reduce heat to low. Add crushed tomatoes, 1 tsp. garlic, and Italian seasoning to the skillet. Stirring occasionally, simmer for 10 minutes. Set aside.

Meanwhile, in a bowl, ricotta cheese, egg, nutmeg, remaining 1/8 tsp salt, and remaining 1/2 tsp garlic. Mix well and set aside. Spray a 12-cup muffin pan with nonstick spray. Press a cabbage leaf into the bottom and up along the sides of each cup of the pan. Evenly distribute about half of the spinach-ricotta mixture among the cups, smoothing the surfaces with the back of a spoon.

Evenly distribute about half of the meat mixture among the cups, smoothing the surfaces with the back of a spoon. Top each meat layer with 1 TBS mozzarella cheese. Place another cabbage leaf into each cup, lightly pressing it down on the cheese layer and along the sides of the cup, letting the edges fall over the pan. Repeat layering by evenly distributing remaining ricotta mixture and meat mixture among the cups. Top each cup with 1 TBS mozzarella cheese.

Bake in the oven until cheese has melted, about 10 minutes. Allow to cool, carefully transfer to a plate, and enjoy!

MAKES 12 SERVINGS
PER SERVING (1 muffin): 145 calories, 3g carbs, 1.25g fiber

Baked "Potato" Soup

3 bacon strips, diced
1/2 small onion, chopped
1 clove garlic, minced
1 tsp Celtic sea salt
1 tsp dried basil
1/2 tsp pepper
3 cups chicken broth
3 cups cauliflower flowerettes
2 ounces cream cheese
1/2 tsp hot pepper sauce
Fresh Shredded Cheddar cheese
Minced fresh parsley

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender.

In another pot, bring chicken broth to a boil and place cauliflower in the pot. Boil for 6 minutes or until very tender. Stir in salt, basil and pepper; mix well. Turn down heat, and cream cheese and hot pepper sauce; heat through but do not boil. Remove from heat and place in a food processor to blend until smooth. Place in bowls, garnish with bacon, cheese and parsley. Makes 4 servings.

NUTRITIONAL COMPARISON (per serving):
Traditional Potato Soup = 323 calories, 7g fat, 7.8g protein, 21 carbs, 2.6g fiber
“Healthified” Mock Potato Soup = 120 calories, 7g fat, 8.1 g protein, 6.2 carbs, 2.77 fiber

NUTRITIONAL COMPARISON:
1 cup Potatoes = 116 calories, 28 carbs, 4 fiber
1 cup Cauliflower = 28 calories, 3 carbs, 1 fiber

Brownie Biscotti

If you read labels you might see ingredients like oligofructose and inulin starting to show up on food packages. These 2 words are called 'prebiotics' in the nutrition world. Prebiotics are non-digestible foods that make their way through our digestive system and help good bacteria grow and flourish. Prebiotics keep beneficial bacteria healthy. They are found in small amounts in many plants. Plants with large amounts of oligosaccharides include chicory root. About 90% makes it past digestion in the small intestine and reaches the colon where it performs a different function: that of a prebiotic.

Just Like Sugar contains 96 grams of inulin fiber per cup! The ingredients of Just Like Sugar = Chicory Root, Calcium and Vitamin C.

Prebiotics help increase probiotics, which are beneficial bacteria that help keep your digestive system healthy. The majority of my clients have malfunctioning digestive systems for a variety of reasons. Our typical 'Western' eating habits and stress can all negatively impact the ‘good bacteria’ in our gut. Probiotics are helpful micro-organisms that live in our intestinal tract. In a healthy body, good bacteria make up most of the intestines’ micro-flora and protect digestive health. If you have primarily good bacteria, your immune system will function optimally and it will help you extract essential nutrients in the foods you eat. In order to feed our cells, we need to absorb the nutrients from our food, otherwise our brain will keep telling us to eat until the cells are fed.

Here are the most common warning signs of a bacterial imbalance, if you suffer one or more of these problems it is quite likely that eating prebiotics and taking a probiotic supplement could help you get your ‘system’ back on the right track:
1. Allergies and food sensitivities
2. Difficulty losing weight, sugar/carbohydrate craving
3. Frequent fatigue, poor concentration
4. Frequent constipation or diarrhea
5. Faulty digestion, acid reflux and other gut disorders
6. Sleeping poorly, night sweats
7. Painful joint inflammation, stiffness
8. Bad breath, gum disease and dental problems
9. Frequent colds, flu or infections
10. Chronic yeast problems
11. Acne, eczema skin and foot fungus
12. Extreme menstrual or menopausal symptoms

There are many stresses and factors that can kill your 'friendly bacteria' every day. Here is a summary of some of the commonest good-bacteria-KILLERS:
1. Antibiotics
2. Birth control pills
3. Steroidal & hormonal drugs
4. Fluoride (added to toothpaste and sometimes to drinking water!)
5. Chlorine (added to water to kill bacteria...it kills friendly-bacteria too!)
6. Coffee/Tea
7. Carbonated drinks
8. Stress
9. Preservatives
10. Additives (colorings, flavorings and chemicals in processed foods)
11. Pesticides (choose ORGANIC fruit and veggies to avoid this!)
12. Fertilizers (choose ORGANIC fruit and veggies to avoid this!)

Our moods are directly correlated to the intestinal flora of our gut...the nervous system actually come from the gut to the brain; in the past scientists thought the nervous system ran the other way. This is why what we put in our stomach is so essential to our mental health. Having healthy intestinal flora; which you can achieve with probiotics and fermented foods, increase our moods and decrease our cravings. To read more on Probiotics and Cravings, check out my book Secrets to Controlling Your Weight Cravings and Mood.

So BRING on the JUST LIKE SUGAR! Click HERE to find.



1/3 cup butter, softened
1/3 cup Just Like Sugar (or Erythritol and 1/2 tsp stevia glycerite)
2 eggs
1 tsp vanilla extract
1 3/4 cups peanut flour
1/3 cup unsweetened cocoa powder
2 tsp baking powder
1/2 cup chopped ChocoPerfection Bar
1/4 cup chopped walnuts (optional)
1 egg yolk, beaten
1 TBS water


Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets, or line with parchment paper. In a large bowl, cream together the butter and sweetener until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the peanut flour, cocoa and baking powder; stir into the creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix in the chocolate chips and walnuts (if desired). Divide dough into two equal parts. Shape into 9x2x1 inch loaves. Place onto baking sheet 4 inches apart. Brush with mixture of water and yolk.

Bake for 20 to 25 minutes in the preheated oven, or until firm. Cool on baking sheet for 30 minutes. Using a serrated knife, slice the loaves diagonally into 1 inch slices. Return the slices to the baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until dry. Cool completely and store in an airtight container. Serves 30


NUTRITIONAL COMPARISON:
Using white flour and sugar = 71 calories, 10.7 carbs, 0.5 fiber
Using Peanut flour and erythritol/stevia = 59 calories, 3.1 carbs, 1.4 fiber

Daring Bakers : Baked Doughnuts with Dark Chocolate Nut Glaze

My previous attempt of Baked doughnuts with fresh Peach Glaze was so successful that I did not want to look at doughnuts as unhealthy any more,cause there is an healthier way to make it.The Daring Bakers announcement of doughnuts this month was a relief,as it would be easier challenge,also since I'm not posting as many recipes and experimenting with newer recipes recently,all due to lack of time.



The October 2010 Daring Bakers challenge was hosted by Lori of Butter Me Up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

I followed the same recipe of baked doughnuts as in the peach glaze doughnut but with a more chocolaty make over.Its just dark chocolate in the glaze,no butter or other fat used.Make sure the chocolate is melted and warmed if needed,for a perfect coating all around the naked doughnut.The nuts can be varied ,I used the most affordable roasted peanuts.

Recipe: Baked Donuts with Peach Honey Glaze.
Makes a dozen large donuts
Ingredients
2 1/2 cup all purpose flour
2 cups whole wheat pastry flour
1 1/4 cups reduced fat milk(can also use almond or soy milk),divided
1 packet(2 teaspoon) active dry yeast
2 tablespoon olive oil
2 tablespoon organic butter or virgin pressed coconut oil,melted
1/2 cup brown sugar
2 organic eggs
1/8 teaspoon salt
For the Dark Chocolate Nut glaze
1 1/2 cup Semi-Sweet Chocolate chips(good quality with 60% cocoa)
3/4 cup chopped nuts(peanuts,almonds or any other nut of choice)

Method
Warm about a cup of milk in the microwave for 20-25 seconds(warm to touch ,about 100F).Stir in the yeast and sugar,let get frosty,takes 10 minutes.
Beat the eggs in a bowl,whisk in rest of the milk ,butter and olive oil.In a large mixing bowl,combine flour,eggs and yeast mixture,until dough comes together smooth and supple,add more flour if needed.Cover the bowl and set in warm corner,let rise until double in size,about 1-2 hours.

Punch the air out of the dough,transfer on a lightly floured work surface.Divide in to about 4 portions.Roll out each portion about 1/2 inch thick,cut out circles using a 3 inch cookie cutter.To make the hole in the center use a smaller cutter.Make the center hole is big enough or might shut close when proofing.Finish cutting out the doughnuts from the rest of the dough.Lay them on a baking sheet,cover with kitchen towel and let rise(proof) for another 30 minutes.

Preheat oven to 375F.Bake the doughnuts until bottoms are lightly brown,about 10-12 minutes.Cool on rack before glazing.

Prepare the glaze,by melting chocolate chips in microwave,about a minutes,stir every 10-15 seconds until glossy and completely melted.

Dip both sides of the baked doughnuts in the warm glaze.Sprinkle the chopped nuts either completely or just half for a prettier look.Let sit for an hour till the glaze is set.Could be refrigerated in air tight container for a day or two,but tastes best the same day.

Cabbage Noodle Lasagna

Wow! This turned out great. I made a small batch to taste test, but as soon as dinner was over, I made a large pan and put it in the freezer for an easy dinner with friends.

If you didn't want to go through the task of making your own sauce, this recipe could easily be put together with a healthy no-sugar-added jar of marinara sauce.

1 pound Italian sausage
¾ pound grass fed ground beef
½ Cup minced onion
2 cloves garlic, crushed
1 (28 oz.) can crushed tomatoes
3 (6.5 oz.) cans tomato sauce
2 tsp Truvia (optional)
1 ½ tsp dried basil leaves
½ tsp fennel seeds
1 tsp Italian seasoning
1 TBS Celtic sea salt
¼ tsp ground black pepper
4 TBS chopped fresh parsley
1 head of cabbage
16 oz. ricotta cheese
1 egg
½ tsp salt
¾ lb mozzarella cheese, sliced
¾ Cup Parmesan cheese

Boil water in a large pot. Clean cabbage and gently peel leaves. Place in water, boil for 5 minutes or until soft and tender...they won't soften when you cook the lasagna. Remove from water and drain.

Preheat oven to 425 degrees. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato sauce. Season with stevia, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 TBS parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 tsp salt. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange cabbage noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

NUTRITIONAL COMPARISON (per cup):
Traditional Noodles = 246 calories, 43 carbs, 5 fiber
Cabbage "Pasta" = 22 calories, 5 cars, 2 fiber

Bacon Carolina "Rice"

This is a very flavorful side dish that goes great with shrimp!

1 (1/2-pound) piece slab bacon, cut crosswise into 1/4-inch-thick pieces
1 1/4 cups finely chopped onion
2/3 cup finely chopped celery
2 garlic cloves, minced
1/2 tsp dry mustard
1/4 tsp cayenne
1/4 tsp hot smoked paprika
1/2 cup chicken stock or broth
1/2 cup tomato sauce
3 cups "riced" cauliflower
2 TBS unsalted butter
1/2 tsp Iodized sea salt

Cook bacon in a 4-quart heavy pot over low heat until some of fat is rendered, about 5 minutes. Add onion, celery, and garlic and cook, stirring occasionally, until vegetables are softened but not browned, 7 to 8 minutes. Stir in spices.

Add stock and tomato sauce and bring to a boil. Stir in cauliflower rice and simmer, uncovered, stirring occasionally, until some of liquid is absorbed and cauliflower is cooked through, about 5-7 minutes. Stir in butter, salt, and pepper to taste, then remove from heat and let stand 5 minutes.

NUTRITIONAL COMPARISON (per cup):
White Rice = 242 calories, 53 carbs, 0 fiber
Brown Rice =218 calories, 46 carbs, 4 fiber
Cauliflower "Rice" = 28 calories, 3 carbs, 1 fiber

Avocado "Angel" Eggs

I thought these would be fun for a Halloween party! They are scary looking, but sure are tasty!

10 hardboiled eggs, peeled and sliced length-wise
1 TBS Organic Spectrum Mayo
1 tsp Dijon mustard
1 tsp minced hot pepper
1 tsp minced onion
1 small avocado
baby cherry tomato halves (for garnish)

In a bowl mix together all ingredients. Spoon an equal amount into each of the egg halves. Top each with a baby tomato half. Enjoy.

NUTRITIONAL INFO (per serving: 2 halves)
100 calories, 7.7g fat, 6g protein, 2.4 carbs, 1.4g fiber

Chocolate Eclair Dessert

This is an easy adaptation to a popular family recipe that has scary Cool-Whip and Pudding for the filling...yuck chemicals.

Cool-Whip ingredients: water, hydrogenated vegetable oil, high fructose corn syrup, corn syrup, skim milk, light cream, and less than 2% sodium caseinate (a milk derivative), natural and artificial flavor, xanthan and guar gums, polysorbate 60, sorbitan monostearate, and beta carotene (as a coloring).

Try this instead:
3 eggs, separated
3 oz cream cheese or coconut cream
1/8 tsp cream of tartar
½ tsp stevia glycerite

Preheat oven to 300 degrees F. In a bowl, whip egg whites with cream of tartar until peaks are very stiff (about 5 minutes). In separate bowl, blend cream cheese and stevia. Slowly add the cream cheese mixture into the stiff egg whites. (Save yolks for a different recipe:) Place in lasagna pan. Bake for 30 minutes. Remove pans from oven and let cool on a cooling rack.

Cream Topping:
8 oz cream cheese or coconut cream
1/4 cup unsweetened vanilla almond milk
1 tsp stevia glycerite (or to taste)

Whip the almond milk cream cheese and stevia. This mixture will thicken up if you let sit for 4-8 hours. Spread over the puffed éclair.

Chocolate Glaze:
2 TBS grass fed butter or coconut oil
1 oz unsweetened baking chocolate
10 TBS heavy cream or coconut milk
1/4 cup powdered* erythritol (or Truvia)
1 tsp stevia glycerite

Place the butter and chopped chocolate in a double boiler (or in a heat safe dish over a pot of boiling water). Stir well until just melted (don't burn the chocolate!), add in the cream, and sweetener. Stir until smooth and thick. Drizzle onto éclair dessert and let rest on cooling rack until glaze has set. Serves 9.

Nutritional Comparison (per serving):
"Traditional" Recipe: 370 calories, 63 carbs, 1 fiber
"Healthified" Recipe: 153 calories, 3 carbs, 1.5 fiber

Easy Cheesy Scalloped "Potatoes"

1 (8 ounce) package cream cheese, softened
1/2 cup Sour Cream
1 cup veggie/chicken broth
3 pounds (6 cups) Cauliflower stems, thinly sliced
1 (6 ounce) package sliced ham, chopped (optional)
1 (8 ounce) package shredded Cheddar cheese, divided

Heat oven to 350 degrees F. In a medium pot, boil water (or chicken broth) and add the sliced cauliflower. Boil for 5 minutes or until tender.

In another saucepan, mix cream cheese, sour cream, cheese and broth until well blended. Add 1-3/4 cups of the cheese; stir gently to mix all ingredients.

Spoon cauliflower, ham and top with melted cheese mixture into 13x9-inch baking dish sprayed with cooking spray. Sprinkle with remaining cheese. Bake 20 minutes or until casserole is heated through and cauliflower is tender. Makes 12 servings.

NUTRITIONAL COMPARISON (per serving):
Using Potatoes = 220 calories, 16g fat, 10g protein, 10g carbs, 1g fiber
"Healthified" Cauliflower = 195 calories, 16g fat, 10g protein, 4.3 carbs, 1.4g fiber

Chocolate Lava Cakes

Mmmmmm, chocolate! You'd never notice that the recipe uses Peanut flour instead of white flour. The peanut flour creates a soft, dense, fudgy outside with an explosion of chocolaty goodness on the inside.



6 ounces dark chocolate ChocoPerfection Bar
2 eggs
1/4 cup vanilla almond milk
1 stick butter
2 egg yolks
1/3 cup Swerve (or Just Like Sugar )
1 tsp stevia glycerite
1/2 tsp vanilla extract
1/4 cup peanut flour

To make centers, melt 2 ounces of chocolate and vanilla almond milk in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.

To make cake, heat oven to 400°F. Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 4 ounces of chocolate and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sweetener, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and peanut flour into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.

Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with a dollop of whipped cream. Serves 6.

Nutritional Comparison:
"Ghiradelli Lava Cake" using sugar and cream: 424 calories, 31.8 carbs, 0.2 fiber, 4.9 protein
"Healthified" Lava Cakes: 290 calories, 9.3 carbs, 7.6 fiber, 1.7 effective carbs, 6.9 protein

Serve with "Healthified" Ice Cream!

Low Fat Almond Chocolate Mini Pumpkin Pie

Don't you love the vibrant show that nature puts on at this time of the year and exuberance of pumpkins adds to the splendor.Yes,I got my first pumpkin home and made the pie,this one was not so tough to cut through,made my work little easy.I have been posting about pumpkin desserts past two seasons,I present this season another special kind of pie, with almonds ,100% cocoa and dark chocolate chips as the secret ingredients.If you are a regular viewer of the blog,these ingredients are no secret,as I use them often in my recipes.

I do not have a preference for these mini pies over the large pie,making one large pie would be equally good,I just had the pie tins unused for long hence went for the mini version of the pie.The chocolate chips surprise in the filling are simply fantastic. I say this often,will say it again,use 100% cocoa powder and 60% cocoa chocolate chips to get the best benefits of the chocolate.

Recipe :Almond Chocolate Mini Pumpkin Pies
Makes 6 Mini pies or one 9 inch pie
Ingredients
For Crust
1 1/2 cups graham cracker crumbs
3 tablespoons fat free plain yogurt
1/4 cup brown sugar

For Filling
2 cups Pumpkin puree
1/2 cup fine ground raw almonds(or use almond meal)
1/4 cup unsweetened 100% cocoa powder(I use Hersheys)
1/2 cup brown or white sugar or 1/4 cup Agave nectar
*2 Organic eggs
1/4 cup dark chocolate chips(good quality with at least 60% Cocoa,I use Ghirardelli)
2 tablespoon Organic Whole milk
1 teaspoon pure vanilla

*for eggless filling use - 2 table spoon of cornstarch mixed with 1/4 cup whole milk

Method
Bake the crust
Preheat oven to 350F.Mix together graham cracker crumbs, yogurt, and brown sugar in bowl. Press mixture firmly into a min pie tins or a 9 inch pie pan.Bake in preheated oven for 5 minutes.

Whisk the eggs or the egg substitute,stir in the sugar,cocoa powder,vanilla, pumpkin puree and ground almonds,combine well.Fill the mini pie tins or the pie pan with the pumpkin mixture.Drop the chocolate chips evenly in all the pie crust or in the pie pan.Bake in 350F oven for about 25-30 minutes until the center is a little firm to touch.Serve warm or can be refrigerated for up to 2 weeks.

This is my entry for Weekend Herb Blogging #255,hosted this week by Prof Kitty from The Cabinet of Prof. Kitty

French Toast Bagel

I used to go to Panera Bread and get the "French Toast" Bagel with Honey Walnut Cream cheese...Yikes, check out these stats:
1 bagel = 350 calories, 67 carbs, 2 fiber...NO LIE, this is on their website. And that is just for the bagel, no cream cheese.



Try these instead:
3 TBS ground golden flaxseed
2 TBS coconut flour
1/2 t baking powder
4 egg, separated
2 TBS cinnamon
4 TBS Just Like Brown Sugar (or 1/2 tsp liquid stevia)

Preheat the oven to 325 degrees F. In a medium-small bowl mix the dry ingredients - the golden flax meal, coconut flour, baking powder, cinnamon and sweetener.

Whip the egg whites until fluffy. Slowly add the yolks, and then the dry mixture. Allow the dough to sit for 5 minutes to firm up. Spoon the dough into a greased "donut" mold or shape into bagels on a cookie sheet. Bake for 30 minutes until the flax turns a darker golden shade. Allow to cool in the oven. Makes 6 bagels.

NUTRITIONAL Comparison:
Flax bagel = 88 calories, 4 carbs, 2.7 fiber (1.3 effective carbs)
Small "LENDER's Bagel = 140 calories, 29 carbs, 1 fiber

CLICK HERE TO FIND THE DONUT PAN I USED.

Pumpkin Pancakes

Craig absolutely loved these and he isn't one for pancakes. They are a thinner pancake, but the flavor is outstanding.


1/4 cup cottage or ricotta cheese
2 eggs
1/4 cup pumpkin
1/4 tsp cinnamon
1 tsp vanilla
1/2 tsp aluminum free baking powder
1/4 cup vanilla whey protein OR 2 TBS coconut flour

Preheat skillet. Beat eggs with electric mixer on high for 1 minute to make them light and fluffy. In a food processor, blend the cottage cheese until very smooth, then add to the eggs. Add all the other ingredients. Pour batter onto skillet, fry until golden brown. Serve with Nature's Hollow syrup. Makes 4 servings. Whole Recipe = 321 calories, 11.9 carbs, 6.6 fiber

NUTRITIONAL COMPARISON (per serving):
Traditional Pancakes = 149 calories, 28 carbs, 1 fiber, 4g protein
“Healthified” Pancakes = 80 calories, 2.9 carbs, 1.6 fiber, 9g protein

NUTRITIONAL COMPARISON (per 1/4 cup syrup)
Regular Pancake Syrup: 240 calories, 40 carbs, 40 sugar
Nature’s Hollow Syrup: 76 calories, 28 carbs, 26 sugar alcohol, 2 effective carbs

Chicken Wild "Rice" Soup

I know the recipe sounds weird, instead of heavy cream, I used cream cheese. This added an amazing flavor without extra calories, 1 TBS of cream is 50 calories, 1 TBS of cream cheese is also 50 calories. Since you only need a small amount of cream cheese for the thickness and the flavor, you save a lot of calories this way. Comfort food without the guilt!

"HEALTHIFIED" WILD "RICE" SOUP
1/2 cup butter
1/2 finely chopped onion
1/2 cup chopped celery
1/2 pound fresh sliced mushrooms
6 cups chicken broth
1 cup chopped asparagus
1 cup cauliflower "rice"
1 pound boneless skinless chicken breasts, cooked and cubed
1/2 tsp Celtic sea salt
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
1 cup chopped almonds
1 cup cream cheese or coconut cream


In a food processor (or cheese grater), chop cauliflower into small rice-like pieces (see photo). Set aside.

In a large saucepan, melt butter over medium heat. Stir in the onion, celery and saute for 5 minutes or until soft. Add the mushrooms and saute for 2 more minutes. Slowly add in the chicken broth, stirring constantly. Bring to a boil, reduce heat to low and let simmer.

Next, add the asparagus, cauliflower rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and cream cheese. Allow to heat through, and wisk to incorporate the cream cheese. Let simmer for 1 to 2 hours.

Nutritional Comparison (serves 8)
1 serving Traditional Soup: 529 calories, 28.7 carbs, 3.6 fiber
1 serving of "Healthified" Soup = 365 calories, 6.5 carbs, 3.7 fiber

CLICK HERE TO FIND THE FOOD PROCESSOR I USE TO MAKE 'CAULIFLOWER RICE'

Pumpkin Pie

The holidays are fast approaching. I want to provide lots of healthy options so we all can avoid the typical 15 pound weight gain that occurs with most Americans from Halloween through New Years.

I really liked the flavor of this pie. The coconut milk gives it an awesome flavor. What is in the evaporated milk anyway...yikes!

CRUST:
1/2 cup vanilla whey or egg white protein
3/4 cup almond flour
1/4 tsp Celtic sea salt
1/4 cup butter or coconut oil
4 TBS Swerve (or a few drops stevia glycerite)
1-2 TBS water (just enough to hold dough together)
FILLING:
1 (15 ounce) can pumpkin
1 cup Coconut Milk (OR 1 cup cream cheese)
1 tsp pure vanilla or maple extract
1/2 tsp ground cinnamon
1/2 tsp Celtic sea salt
1/4 tsp ginger
1/4 tsp nutmeg
3/4 cup Swerve (or  Just Like Brown Sugar)
3 TBS gelatin
1/4 cup hot water

Preheat oven to 350 degrees F. CRUST: In a large bowl cream the butter and sweetener together until very smooth. Sift the salt and whey into the almond flour, then slowly add the almond flour mixture into the butter mixture. Mix until well combined, then slowly add water just until the dough is soft, yet able to roll out. Form into a tight ball and cool in the fridge to chill. place into an 8 by 8 pie pan and spread out over the bottom.

FILLING: In large mixing bowl, dissolve gelatin in 1/4 cup boiling water. Combine pumpkin, coconut milk, cinnamon, maple flavoring, ginger, nutmeg, Swerve and salt; mix into the gelatin. Pour into pie shell. Cover the edges of the pie with aluminum foil (otherwise it will burn). Bake at 350 degrees F for 70 minutes or until set in the middle.

Top with whipped cream or coconut cream and enjoy! Store covered in refrigerator.

NUTRITIONAL COMPARISON (per slice, serves 8):
Using traditional Evaporated Milk: 379 calories, 30.5 carbs, 3 fiber
Using Coconut Milk: 210 calories, 7.1 carbs, 3 fiber

Garden Fresh Vegetable Rotini Salad

Considering this was the first year of home gardening,with limited space and brief abandonment during the vacation,it was a pretty good harvest over all.Herbs like cilantro and mint for some reason did not thrive,but thyme and fenugreek were in abundance.Carrots,kale,lettuce,okra,peppers and tomatoes turned out to be a great start for a beginner gardener like me.

Wish I had the right tool to dig out the carrots,it seemed forever to dig deep enough to get the them out whole.Since these were organic the size was smaller and taster was less sweeter.If you have noticed,these were also unique in its shades of color,from light orange to dark purple(I could not get the picture of that deep purple one though).A Pasta Salad suites best with such garden fresh vegetables,juicy and nutritious with no cooking required except for the pasta.

The pasta salad is my entry for Presto Pasta nights,hosted this week by Claudia of Honey from a Rock

Recipe :Garden fresh Vegetable Rotini Salad
Serves 2-3
Ingredients
1/2 pound Whole grain Rotini pasta.
2 medium carrots,cut in long thin strips
1 cup tender salad greens(I used baby kale,carrot greens)
1 cup cherry tomatoes,halved
1 big clove garlic,minced
3-4 small sweet peppers,seeded and thinly sliced
1 teaspoon freshly ground black pepper
2 tablespoon apple cider vinegar or fresh squeezed lemon juice
1/2 teaspoon salt
1 tablespoon extra virgin olive oil or canola oil
2 tablespoon fresh parsley,finely chopped

Method
Cook the pasta until al-dente(not soft but with a bite to it) as per the package directions.Drain and cool.Transfer in a large salad bowl.
Make the dressing by whisking the oil with vinegar,salt,pepper and parsley.Pour over the pasta,toss in rest of the vegetables and combine well.Serve immediately or could be keep an hour to let the flavors fuse.



Make no mistake,the succulent garden fresh okra stir fry does not go with pasta,its a perfect complement with flat bread or brown rice.Find the recipe of Okra stir fry here.

An important note about the Health Nut Challenge,I am unable to continue it due to time constraints.But I promise to post the round up of Tropical temptations as soon as I can squeeze in time to work on it.

Pizz-A-Roni

A lot of you have commented that you love the Beef-A-Roni, so here is a marriage of two loves the Beef-A-Roni and PIZZA! You would never guess that the "noodle" replacement is a vegetable. The eggplant sucks up all the flavors from the sauce and spices.



4 links of Bolinski's Chicken Sausage
1 lb Italian sausage, cooked
1/4 cup onion, diced
1/2 cup colored bell peppers, diced
1 cup mushrooms, sliced
Salt & pepper
1 can No-Sugar Marinara sauce
3 cups eggplant, cut into cubes
1 clove of garlic, minced (optional)
1 TBS parsley

Preheat oven to 350 degrees F. Peel and cube the eggplant into 1/2 inch squares. Place in a skillet with marinara, onion, pepper, mushrooms and garlic. Simmer for 10 minutes or until the eggplant is soft.

In a casserole dish, add the eggplant mixture, sliced sausage and Italian sausage. Add salt, pepper and spices to your liking. Top with cheese (if desired) and bake for 20 minutes. Enjoy!

NUTRITIONAL COMPARISON (per serving)
Traditional Pizza-Roni = 414 calories, 20g fat, 24g protein, 39 carbs, 0.7g fiber
"Healthified" Pizza-Roni = 293 calories, 19g fat, 20g protein, 5.9 carbs, 1.7g fiber

Greek Avocado Dip

I brought this dip to a large company meeting and it was a total hit. They loved it served with my healthy "CHEEZ ITS." I hope you all enjoy it...low carbs, low calories, and pure and real food!

1 (8 ounce) container cottage cheese
2 avocados - peeled, pitted, and mashed
1 clove garlic, minced
2 TBS lime juice
1 roma (plum) tomato, seeded and diced
1/4 cup crumbled feta cheese
Celtic Sea Salt and Pepper to taste

Mash together the avocado, garlic, and lime juice in a bowl until nearly smooth. Place in a food processor and add cottage cheese and blend until very smooth. Fold in the diced tomato and feta cheese. Add salt and pepper to taste. Makes 6 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Greek Dip = 270 calories, 15g fat, 10g protein, 24 carbs, 1.7g fiber
"Healthified" Dip = 150 calories, 11g fat, 7g protein, 7.7 carbs, 4.7g fiber

Weekend Herb Blogging #254 Round Up

I'm pleased to have hosted yet another round of Weekend Herb Blogging.Thanks to all the contributors for showing their constant support for the event.


Haalo of Cook Almost Anything(Australia) baked these creamy savory Swedish gratin - Jannson's Temptation,made with thin sliced potatoes(Rose Virginia or Rose Jersey) flavored with pickled sprats(a small marine water fish like the anchovies).


Claire of Chez Cayenne(Texas USA) put together the juicy,sweet,flaky Strawberry Pastry bites,as delicious as it sounds,these make perfect little desserts.



Simone of Briciole(North California) made this gorgeous brightRoasted Red pepper and almond dip using fresh batch of oven-roasted Round of Hungary peppers (a.k.a., pimento cheese peppers).



Tigerfish of Teczcape - an escape to food ,shared with us this hearty pasta dish infused with Celtuce,named after its unique characteristics of the celery-like stalk and the lettuce-like leaves. The "meaty" central stem is crispy and tender - almost similar to that of broccoli stem.And topped with succulent pan fried scallops.



Janet of Taste Space(Toronto,Canada) put the giant zucchini to perfect use in this serene green Creamy Zucchini and Basil Soup enhanced with richness of cashews and fragrant basil.



Marisa of The Creative Pot(South Africa) celebrates spring with this vibrant Baked Spring Risotto ,loaded with fresh fava beans and asparagus and hint of heat from dried red chillies.


Brii of BriiBlog in English(Valsorda - Garda Lake - Italy) baked this distinctive gluten-free Rice and Buckwheat chocolate cake with decadent chocolate and nut candy surprise.


Finally my entry of savory Thyme Olive oil Shortbread is different from usual with no saturated fats and almost no sugar,still every bit delicious and enjoyable with fewer fat and sugar calories.

Chocolate Flaxseed Muffins

Here is a yummy muffin filled with protein and fiber! If you spread a little peanut butter on the finished product, it tastes like a "peanut butter cup!"

1 cup flax seed meal
1/2 cup chocolate egg white or whey protein
4 tbsp coconut oil or butter
1/4 cup Erythritol and 1 tsp stevia glycerite
2 large eggs, lightly beaten
2 tsp baking powder
2 tsp vanilla extract
1/2 tsp salt
2 oz chopped almonds (optional)
1 c unsweetened chocolate almond milk or coconut milk

Pre-heat oven 350 F. Mix all of the ingredients in a bowl, let stand for 3 minutes. Spray a 12 muffin pan with non-stick spray. Spoon batter evenly into muffin tins. Bake 25-30 minutes. (To make these more chocolatey I added 1 T. of cocoa powder and 1/4 t. of stevia.) Makes 12 servings.

NUTRITIONAL COMPARISON (per serving):
Traditional Chocolate Muffin = 401 calories, 21g fat, 5g protein, 61 carbs, 3g fiber
"Healthified" Muffin = 236 calories, 12g fat, 10g protein, 6 carbs, 4 fiber

Reece's Peanut Butter Donuts

In my family we treat corn, carrots, potatoes, and white rice as if they were sweets (i.e. sugar = excess weight gain). They are all simple carbohydrates as are the products made from them (chips, cereal, rice cakes and pretzels...). So we never use alternative flours made from corn, rice or potatoes. Remember 4 grams of carbohydrates equal 1 teaspoon of sugar in our body! My new favorite is peanut flour; it is low in carbohydrates, high in protein and healthy fats. It also gives my baking a great flavor.



2 cups peanut flour
1/2 cup Just Like Sugar (or erythritol)
1 tsp stevia glycerite
3 1/2 tsp aluminum free baking powder
1 tsp Celtic sea salt
1/8 tsp baking soda
1 1/4 cups unsweetened almond milk
1 tsp vanilla
3 large eggs

Preheat oven to 350 degrees. Line donut or cupcake pans with paper liners or you may also grease donut or cupcake pans. Combine all ingredients in a large mixing bowl. Mix at low speed for 30 seconds while scraping bowl. Mix at high speed for 3 minutes, scraping bowl every minute. Spoon batter into greased donut pan until they are 2/3 full. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans then move to wire rack to cool completely. Frost your peanut butter donuts with chocolate icing.

Makes 12 Donuts (per donut): 110 calories, 7.6 carbs, 3g fiber, 14g protein!

CHOCOLATE ICING:
6 TBS unsweetened cocoa powder
1/4 cup butter
1/4 cup Just Like Sugar (or erythritol)
1 tsp stevia glycerite
1/4 cup vanilla almond milk
1/2 tsp vanilla extract

To make the frosting, make Truvia into a powder in a food processor. Melt together the 6 tablespoons of cocoa and butter; set aside to cool. In a medium bowl, blend together the sweetener, almond milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled donuts and enjoy!

OR EASY FROSTING:
1 ChocoPerfection Bar
2 TBS unsweetened almond milk

Melt the chocolate, mix with almond milk. Then spread over donuts. Makes 8 donuts.

NUTRITIONAL COMPARISON (per serving)
Traditional Cake Donut = 360 calories, 20g fat, 4g protein, 40 carbs, 1g fiber
"Healthified" Donut = 144 calories, 8.7g fat, 12g protein, 7.9 carbs, 3.9g fiber

CLICK HERE TO FIND THE DONUT PAN I USED.

Pumpkin Latte

I remember my first taste of a Pumpkin Latte; I was in the cutest coffee shop in Vermont visiting my really fun aunt, Julie:) I also worked at a coffee shop when I was in high school, which is where my passion for baked goods came along. We always got to bring home the leftover cinnamon rolls, muffins, scones, cookies...that were left from the day! Yikes!



1.5 cups unsweetened almond milk
1 tsp pumpkin pie spice (or a dash of each: cinnamon, nutmeg, ginger and cloves)
4 TBS pumpkin
1 shot of espresso (or 1/4 cup strong coffee)
1 tsp pure vanilla
Sweetener to taste

Place ingredients in a large bowl (or I used a MAGIC BULLET blender, click HERE to find) and mix until smooth. Enjoy!

Starbucks (16 ounce) = 288 calories, 54 carbs, 0 fiber, 50g sugar!
"Healthified" Latte = 76 calories, 6 carbs, 2g fiber, 0 sugar:)

Easy Almond Joys and HALLOWEEN IMMUNE HEALTH

Have you ever noticed our kids get sick a lot from Halloween until Valentine’s Day? HMMMM, there are a lot of Holidays in between that time that focus on candy. Sugar depresses the immune system. Vitamin C is needed by white blood cells so that they could phagocytize viruses and bacteria. White blood cells require a 50 times higher concentration inside the cell as outside so they have to accumulate vitamin C.

There is something called a "phagocytic index" which tells you how rapidly a particular lymphocyte can gobble up a virus, bacteria, or cancer cell. In 1970, Linus Pauling, discovered that white blood cells need a high dose of vitamin C and that is when he came up with his theory that you need high doses of vitamin C to combat the common cold.

We know that glucose and vitamin C have similar chemical structures, so what happens when the sugar levels go up? They compete for one another when entering the cells. And the thing that mediates the entry of glucose into the cells is the same thing that mediates the entry of vitamin C into the cells. If there is more glucose around, there is going to be less vitamin C allowed into the cell. It doesn't take much: a blood sugar value of 120 reduces the phagocytic index by 75%. So when you eat sugar, think of your immune system slowing down to a crawl.

Simple sugars aggravate asthma, cause mood swings, magnify personality changes, muster mental illness, fuel nervous disorders, increase diabetes and heart disease, grow gallstones, accelerate hypertension, and magnify arthritis. Since sugar lacks minerals and vitamins, they draw upon the body's micro-nutrient stores in order to be metabolized into the system.

So what are you sending your kids off to school with? A bowl of cereal and skim milk? A Poptart? To keep your kids healthy and focused at school, try organic eggs with lots of omega 3’s and healthy protein, or a Jay Rob whey protein shake. A protein filled breakfast is proven to increase focus and success in children as well as adults.



So, let's keep everyone in the family healthy with these treats instead!

2 TBS coconut oil (melted)
2 TBS unsweetened cocoa powder
1 TBS almond butter
1 TBS coconut flour
Stevia glycerite (optional to taste...I didn't use any)

Mix cocoa into the coconut oil. Then add in the almond butter, mix until smooth. Then add the coconut flour (and sweetener if desired). Pour into mini ice cube trays. Freeze for at least 5-6 minutes and either store in the fridge or freezer. Makes 4 servings.

NUTRITIONAL COMPARISON (per serving)
Traditional Almond Joys = 235 calories, 29.2 carbs, 2.5g fiber
"Healthified" Almond Joys = 88.5 calories, 3.6 carbs, 1.7 fiber
(Above Diagram is from Here)

"French Toast"

Craig couldn't guess what it was made out of and he really liked it! No lie!

1 eggplant
Celtic sea salt
2 eggs
1 tsp vanilla
Truvia or Stevia glycerite to taste
butter/coconut oil
cinnamon (optional)

Peel eggplant and cut into slices. Sprinkle a small amount of salt on the eggplant. Turn eggplant pieces over and sprinkle a small amount on the other side. Let eggplant rest for two minutes. Mix eggs, vanilla, cinnamon, and stevia in a bowl. Melt butter in frying pan on medium heat.

Put your eggplant in egg mixture and poke holes into it with a knife or fork. This allows the mixture to permeate the eggplant. Cook “french toast” until golden brown. Then flip and do the same on the other side. Top with cinnamon, nutmeg, cream cheese, nut butter or low sugar fruit. Enjoy! Makes 2 servings.

NUTRITIONAL COMPARISON (per serving):
Using White Bread = 170 calories, 23 carbs, 3 fiber
Using EGGPLANT = 90 calories, 6 carbs, 3 fiber

Meatloaf Cordon Bleu

Instead of using bread crumbs or cracker crumbs, I use equal amounts of finely chopped mushrooms and Parmesan cheese...oh, so much more flavor and a lot more nutrients! Mushrooms and Parmesan have an "umami" property. Taking its name from Japanese, umami is a 'savory' taste that comes from glutamate, a type of amino acid, and ribonucleotides, including inosinate and guanylate, which are found naturally in foods such as meat, fish, vegetables and some dairy products. As the taste of umami itself is subtle and blends well with other tastes to expand and round out flavors, most people don’t recognize umami when they encounter it, but it plays an important role making food taste delicious. So here is a super flavorful way to make meatloaf.



2 lbs grass fed ground beef
1/2 cup chopped mushrooms
1/2 cup Parmesan cheese, shredded
1 small onion, chopped
2 eggs, beaten
1/8 tsp garlic powder
1 tsp Celtic sea salt
1 tsp pepper
4 oz thinly sliced cooked ham
4 oz provolone cheese, sliced

Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the ground beef, Parmesan, mushrooms, eggs, and onion. Season with garlic powder, salt and pepper. Pat the meat mixture out onto a piece of waxed paper, and flatten to 1/2 inch thick. Lay slices of ham onto the flattened meat, and top with slices of cheese. Pick up the edge of the waxed paper to roll the flattened meat up into a log. Remove waxed paper, seal the ends and seam, and place the loaf into a 9x5 inch loaf pan. Bake for 1 hour and 15 minutes in the preheated oven, or until the loaf is no longer pink inside. Makes 8 servings.

NUTRITIONAL COMPARISON (per serving):
Traditional Meatloaf = 357 calories, 18g fat, 32.4g protein, 12 carbs, 1g fiber
"Healthified" Meatloaf = 321 calories, 18g fat, 33g protein, 2.3 carbs, trace fiber

Thyme Olive Oil Shortbread

Thyme was one of the few herbs that survived despite my poor gardening skills.The lush green fragrant herb made in to many dishes including soups,stews and finally in this scrumptious shortbread recipe.


Shortbread or crackers?,depends on how thin the dough is rolled.Thinner for crackers and thicker for shortbread.Butter is replaced with fruity olive oil and the aroma of fresh thyme is the most apparent in the flavor,these are a perfect accompaniment with warming soups.

Recipe :Thyme Shortbread
Yields over a dozen rectangular shortbread
Ingredients
1 3/4 cup Whole Wheat Flour(fine ground)
6-8 sprigs of fresh thyme,leaves separated
3/4 teaspoon salt
1 tablespoon brown sugar or 2 teaspoon agave nectar
1/4 cup extra virgin olive oil
2 tablespoon cold water

Method
Preheat oven to 350 F.
Prepare the dough by combining all the ingredients either in large mixing bowl or in food processor,do not over mix.Cover the dough and set in fridge for 30 minutes.
Divide the dough in to 2 portions. Take one portion at a time and roll in to 1/4 inch thick rectangular sheet. Place on a greased baking sheet.Score the rolled dough(can use a pizza cutter) on the sheet in to rectangular or square shapes.
Place on a baking sheet,bake for about 15-18 minutes while keeping a close eye until golden brown on the edges.Cool on rack before storing in a tight jar.Good for a week,but tastes best on same day baked.


Hosting Weekend Herb Blogging #254

I'll be hosting the Weekend Herb Blogging event for the week(October 4th-10th).Share your unusual delicious foods.Talk about the one unique ingredient used and please keep the entries exclusive(cannot be sent to other food events).For more rules check here and send your entries to YasmeenHealthnut AT gmail DOT com.