Earthly Eating

Get plenty of protein and carbs at your morning mean and it may help you get slim. Your breakfast should provide half your daily calories and fueling up in the start of day can help you fend off hunger later.

Fueling up on slow-burning carbs and protein ion the morning can help with cravings that can and will lead to over eating in some later on in the day. Pair up your good-quality carbs like whole-grain cereal like oatmeal with other foods such as eggs, yogurt, or even some nutt butter that will offer protein and a bit of fat for your morning functioning.

Getting a well balanced breakfast can set the mood for your eating and energy for later in the day. It can also help keep you healthy and help ward off added pounds as well.
________________________________________________________
Earthly Eating Recipe

Crème Brulee
Serves: 5

2 cups heavy cream
4 egg yolks
2 tbs. sugar
2 tbs. vanilla extract
10 tsp. brown sugar
Preheat the oven to 325 degrees. Meanwhile, scald the cream under a double boiler or butane torch, if available set aside.

Whisk the eggs, sugar, and vanilla if a large bowl. Temper the eggs by mixing 2 tbs. of the hot cream into the mixture; stir the tempered yolks into the cream. Strain and evenly divide the mixture between 5 ramekins. Place the ramekins in a 1-inch water bath and bake for 45 to 50 minutes until they are all set. Remove ramekins from the water bath and cool for about 10 minutes. Refrigerate for about 1 hour after they are cooled. Before serving, sprinkle 2 tsp. brown sugar over each ramekin and broil 4 inches or so from the heat of the broiler in your oven for about 5 minutes until the sugar is melted and begins to brown. Serve immediately.

Happy Eating!

In the mornings, many of us are pressed for time and a lot of us try to make something quick for our kids and ourselves before rushing out the door. So what do many of us do, we grab whatever is handy and at times that means something high in sugar and also empty calories. But, there is an easier way to get the ball rolling in the mornings without compromising our whole day. Here’s how.

1. Make Breakfast-Time a Game for the Whole Family: Set a timer and see who can get to the table before the timer goes off. This will speed things up and make a game out of it in the process. It will make breakfast time more fun for everyone.

2. Make it Easier from the Beginning: Lay out fresh opr dried fruits and combine these options with whole-wheat oatmeal or healthy whole-grain cereals. Whole wheat toast with peanut butter or hard boil an egg the night before and keep them in the fridge to have a quick peel and eat breakfast choice that is loaded with health ingredients. Cook and egg and wrap it in the whole-wheat tortilla for a quick grab-in-go breakfast as well.

3. Always Plan Ahead: Set out the breakfast table ahead of time. After dinner is over and the dishes have been cleaned, set the table for the following morning.
________________________________________________________
Earthly Eating Recipe

Zucchini Relish
Makes: 8 cups

7 cups organic zucchini
3 cups organic yellow squash
2 cups chopped onions
5 tbs. conning salt
2 tbs. cornstarch
3 red and green bell peppers each. Chopped
1 small hot pepper, chopped
1 tbs nutmeg
1/2 tsp. organic black pepper
2 tbs. celery seeds
1 tbs. turmeric
2 1/2 cups white organic sugar
2 1/2 cups organic brown sugar
2 1/2 cups organic cider vinegar

Place the squash, onions, and salts in a pan overnight. Rinse well and add remaining ingredients and cook for about 30 minutes. Place in canning jars and place in a deep pan of boiling water for 15 minutes till the jars seal. Store in a cool location till ready to serve. Pop the lid, pour into a serving dish and serve with just about anything from hamburgers to tacos.

Happy Eating!

• Breakfast: Scrambled Eggs with Ricotta and Chives
Serves: 2

4 large eggs
1 tbs. chopped fresh chives
1/4 tsp. kosher salt
1 tbs. butter
1/2 cup fresh ricotta cheese
4 1/2-inch thick whole grain bread
Whole chives

Whisk the eggs, chopped chives, and 1/4 tsp, of the salt in a bowl until well blended. Melt the butter in a heavy medium nonstick skillet over medium high heat. When foam subsides, add the eggs and cook until they are almost done, but still runny in some areas. Tilt the skillet and allow uncooked parts to hit the heat. Stir the eggs to ensure solid cooking all around. Remove from the heat when done and add the ricotta and stir just to incorporate the clumps of cheese. But make sure some are still visible. Arrange the toast on the serving plate and top with the eggs.

• Lunch: Ham and Cheese with Green Olive Relish with Migas
Serves: 4

For the relish:
1/4 cup chopped pitted green olives
1/4 cup chopped drained roasted red bell pepper
1 tbs. extra virgin olive oil
1 tsp. chopped fresh oregano

Combine all ingredients in a bowl. Mix well, cover and refrigerate.

For the migas:
2 tbs, extra virgin olive oil
2 small garlic cloves, pressed
4 3/4 inch thick cibatta, cut into 3/4 inch cubes (about 4 cups)

Preheat the oven to 375 degrees. Stir olive oil and garlic together in a bowl. Add the bread cubes and toss well to coat. Transfer to a baking pan and bake until lighting toasted. Roughly about 10 minutes. Cool.

For the salad:
1 tbs. extra virgin olive oil
1 tbs. Sherry wine vinegar
1/4 cup finely chopped shallots
4 cups arugala leaves (lightly packed)
4 cups baby fristee
Kosher salt

Whisk the olive oil, vinegar and shallots in a large bowl. Add arugula, frisee and migas, and toss well. Season lightly with kosher salt. Divide salad among 4 plates.

For the eggs:
1 tbs. extra virgin olive oil
4 large eggs
4 ounces very thinly sliced cheese
4 very thinly slices ham or prosciutto

Heat the olive oil in a large nonstick skillet over medium high heat. Add the eggs; immediately cover top of each egg with cheese, dividing evenly. Cover and cool until the egg whites are just set and the cheese is softened. Carefully transfer 1 egg to each plate; top with the ham and season with salt and pepper. Top each egg with the relish.

• Dinner: Orecchiette Carbonara and Leeks
Serves: 4

4 bacon slices, diced
2 medium leeks, the white and pale green parts only, halved lengthwise and cut crosswise into 1/3-inch pieces
10 ounces oregghiette (ear shaped pasta)

2 large eggs, at room temperature
1/2 cup freshly grated Parmesan cheese, plus additional for topping
1 tbs. chopped fresh parsley

Cook the bacon in a skillet over medium heat until just crisp, roughly about 8 minutes. Using a slotted spoon transfer the bacon to a paper towel to drain. Pour off all but 2 tbs. of the fat from the skillet. Add the leeks and sauté over medium heat, until tender. Set aside.

Cook the pasta in a large pot of salt water until just about tender. Drain the pasta, reserving 1/2 cup of the pasta cooking water. Whisk the eggs and 1/2 cup of the cheese in a medium bowl. Gradually whisk in the pasta cooking liquid. Add the paste to the leeks in the skillet and stir to heat. Remove from heat. Pour the egg mixture over the pasta and stir until the sauce is creamy and eggs are no longer raw. Add some of the remaining pasta cooking water and stir in bacon and parsley. Serve the pasta and some additional cheese.
________________________________________________________
Earthly Eating Recipe

Feta, Cherry Tomatoes and Red Onion Cracker Spread
Serves: 3

1/4 cup cherry tomatoes cut in half
2 tbs. crumbled reduced fat feta cheese
1 tbs. red onion, sliced thin
2 leaves fresh basil
2 pieces of sturdy crackers like crisp bread

Place the tomatoes on the crackers, sprinkle with feat cheese. Top with onion and basil and serve.

Happy Eating!

• COCONUT FRENCH TOAST WITH PINEAPPLE SAUCE
Serves: 4

3 large eggs
2 cups light coconut milk
1 cup low-fat milk
Preferably organic
1 tsp. Vanilla extract
1/2 tsp. salt
2 tsp. sugar
Oil for pan
12 slices whole-wheat baguette, diagonally sliced
2 tbsp. raw sugar
1 cup crushed pineapple, drained
1/4 cup maple syrup
1/4 cup sweetened coconut flakes, toasted

Preheat the oven to 425 °F and place and oven rack in the center of the oven. In a large bowl, whisk the eggs, beating in the coconut milk, milk, vanilla, salt, and sugar. Put the bread slices in the bowl to soak for 5 minutes.

Oil in 13×9-inch baking dish. Arrange the baguette slices in the dish and pour on the remaining egg mixture. Sprinkle the slices with the sugar and bake for 30 to 35 minutes, until golden and cooked through.

While the French toast bakes, heat the pineapple and maple syrup in a small saucepan. Bring to a boil, and simmer until slightly thickened, about 5 minutes. Keep warm. Serve three slices of French toast per plate, topped with one quarter cup pineapple sauce and a tablespoon coconut sprinkled on top.

• FRUITY BREAKFAST BURRITOS
Serves: 4

1 medium apple
1 medium pear
1 small carrot
1 tbsp. lemon juice
1 tbsp. nonfat vanilla yogurt
1/4 cup raisins
Wax paper
2 8-inch whole-wheat tortilla
4 tbsp. crunchy natural peanut butter
1/2 cup Neufchatel cheese, softened
Transparent tape, optional

In a food processor fitted with a shredding blade, shred the apple, pear, and carrot. Transfer to a bowl and toss with lemon juice, yogurt, and raisins. For a to-go burrito, start with a piece of wax paper about a foot long on the counter and place the tortilla on top. Spread with a tablespoon of peanut butter, then spread 1/8 cup of the cheese in the center third of the tortilla, leaving a half-inch or so bare at each end. Top the cheese with 1/4 of the shredded fruit and raisin mixture.

Fold the bare half-inch ends up and then roll the sides in. Lay seam-side down on the wax paper and wrap, pulling the paper in from the sides first, so that you can unwrap the end at which you start to eat the burrito. (The wax paper will hold it as you go, though you may want to tape the end.) Refrigerate until serving.
________________________________________________________
Earthly Eating Recipe

Crackers with Parmesan Herb Seasoning
Makes: 2 cups

1 tbs. chopped basil
1 tsp. chopped marjoram
1 tsp. chopped thyme
3 tbs. olive oil
2 tbs. freshly grated Parmesan cheese
Salt to taste
Freshly ground black pepper
12 crispy sturdy crackers

Preheat oven to 350 degrees. Mix the herbs and oil in a small bowl. Brush mixture onto a cracker.

Mix the Parmesan cheese with salt and pepper to taste in a separate small bowl. Sprinkle Parmesan cheese mixture on the crackers.

Happy Eating!

• BREAKFAST FRITTATA WITH TURKEY BACON & SWISS
Serves: 4

Vegetable oil cooking spray
1/2 cup chopped onion
1 cup broccoli florets, packed
4 oz. turkey bacon, chopped
1/2 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. hot sauce, optional
4 egg whites, lightly beaten
4 eggs, lightly beaten
2 oz. light Swiss cheese, shredded

Spray a pie pan generously with vegetable oil. Also spray a large skillet with cooking spray and place over high heat. Add onion to skillet and when it sizzles, reduce heat to medium. Sauté until tender, then add the broccoli and bacon. Stir and cook until the bacon is browned and the broccoli is cooked. Add the thyme, salt, and hot sauce, if using, and stir. Remove from heat and set aside.

In a medium bowl, whisk the egg whites and eggs together. Stir in the sautéed mixture and half the grated cheese and transfer to the pie pan. Top with remaining cheese. Bake for 30 minutes, or until golden and puffed.

• RICOTTA CINNAMON PANCAKES WITH SAUTÉED APPLES
Serves: 4
APPLE TOPPING:
2 tbsp butter
4 cups peeled and sliced apples (about 4 large apples)
1/4 cup brown sugar
1 tsp. vanilla extract
PANCAKES:
1 lb. part-skim ricotta cheese
4 large eggs, preferably organic
1/4 cup honey
2 tbsp. canola oil
1 tsp. lemon juice
1/2 cup whole-wheat pastry flour
1/2 tsp. baking powder
1 pinch salt
1 tsp. cinnamon
Oil for pan
Prepare topping: In a large sauté pan, melt butter over medium heat. Add the apple slices and toss to coat with butter. Cook, tossing and stirring, until the apples are softened and juicy. Sprinkle on brown sugar and vanilla and toss to mix. When the sugar is melted and bubbly, take the pan off the heat and keep warm. In a food processor or blender, process the ricotta, eggs, honey, oil, lemon juice, flour, baking powder, salt, and cinnamon to mix.

Preheat the oven to 200°F to hold the finished pancakes. Heat a griddle or a large nonstick pan over medium heat. When a drop of water skitters over the surface when dropped on the pan, it’s hot. Use a paper towel to smear a dab of oil on the pan and measure quarter-cup portions of batter onto the pan. When bubbles appear across the top of the pancakes and the edges look firm and cooked, flip them. Cook for a few minutes more on the other side. (The centers will rise a bit.) Transfer to an oven-safe platter and put in the oven to keep warm. Reheat the apples in the pan and serve pancakes topped with apples and their sauce.
________________________________________________________
Earthly Eating Recipe

Spinach Salad with Raisins and Pine Nuts
Serves: 6 to 8

2 tbs. raisins
1 ½ tbs, olive oil
2 tbs. pine nuts
1 clove garlic, crushed
1 bag fresh baby spinach
Salt to taste
Freshly ground black pepper to taste
Large sturdy crackers

Soak the raisins in a small bowl with boiling water for about 10 minutes. Drain and set aside.

Heat the olive oil in a 12-inch skillet. Add the pine nuts, garlic, and sauté until the garlic turns golden brown. Add the spinach and cook for 2 to 3 minutes, or until the spinach is slightly wilted. Add the raisins and toss.

Serve on a platter with the crackers on the side and spoon the greens on the individual crackers.

Happy Eating!

Not all foods are created equal. For example, yogurt is a healthy food, but not if you buy a variety that contains high-fructose corn syrup, aspartame, and/or artificial colorings. Here are some food categories and the best choices under that category for you and your family.

1. Beverages:

• Flavored water: Wateroos
• Soymilk: Silk, Edensoy, Zensoy, Soy Dream.
• Milk: Horizon Organic, Organic Valley, Natural by Nature.
• Juice: Apple & Eve, Kagome (fruit and veggie mix), R.W. Knudsen, Whole Kids, Back to Nature, Honest Tea.
(Most available in single-serve containers.)

2. Snacks:

• Yogurt: Stoneyfield Farm, Horizon, Organic, Lifeway Probugs, Whole Soy, Wallaby.
• Smoothies: Stoneyfield Farm, Bolthouse Farms, Horizon Organic.
• Chips: Stacy’s, Snyder’s of Hanover, Glenny’s, 365 Foods, Good Health, Genisoy, Lundberg, Snack Factory.
• Crackers: Wasa, Kashi, Sesmark
• Cookies: Back to Nature, Mi-Del, Newman’s Own, Immaculate Baking Co., Healthy Handfuls, Annie’s Homegrown.
• Whole Grain or Granola Bars: Odwalla, Cascadian Farm, Kashi, Clif Kid, EnviroKidz, Larabar, Barbara’s Bakery.
• Fruit Snacks: FruitaBu, Clif, Tropicana FruitWise, O Organic Rasins, Amazin’ Rasins
• Cereals: Back to Nature, Nature’s Path, Bare Naked, Kashi, Mother’s
• Applesauce: Santa Cruz, Mott’s Organics, Eden Organic
• Pudding: Lifeway, Zensoy, Kozy Shack
• Allergy-Free: Enjoy Life, Pamela’s

3. Main Dish:

• Deli Slices: Applegate Farms, Hormel Natural Choice, Organic Valley, Lightlife (GMO-Free Soy)
• Tuna: Wild Palney, Henery & Lisa’s Natural Seafood
• Mac N’ Cheese: Back to Nature, Annie’s Homegrown
• Bread: Rudy’s Organic, Wild Oats, Ezekiel
(Source: Kiwi 2007)

**Chessmaster makes its début on the Xbox Live Arcade and Dave Parrack over at 1P Start has the details. Read them here.**
______________________________________________________________
Earthly Eating Recipe:

Cream Cheesy Chili Dip (Just in time for the Super Bowl)
Makes 24 servings

1 tub (8 oz.) cream cheese spread, softened
1 can ( 10.5 oz.) chili (canned or homemade)
1/2 cup shredded cheddat cheese
2 tbs. chopped cilantor (optional)

Spread the cream cheese onto the bottom of a microwave-safe pie plate and top with chili and cheddar cheese.

Microwave on high for 45 seconds to 1 minuteor until the cheddar cheese is melted all the way around the plate. Sprinkle on the silantro and serve. Serve with thick crackers or thick chips.

Happy Eating!

Just how crutial is breakfast? Research suggests that eating a healthy breakfast can control weight and lower cancer risk. Eating breakfast increases the metabolic and calorie burning rate. But when you skip this important meal, it can have the opposite effect. Slowing your metabolic rate, leaving you with less energy and making it harder to control weight.

A healthy breakfast is key for young people as well. Children and adolescents who eat in the morning perform better on tests and show improvements in memory. Many studies show that children who eat breakfast have a better overall diet, and are healthier. They tend to learn better than children who do not eat breakfast. Keep in mind that what you eat for breakfast is critical as well. To improve memory and concentration, consume breakfats that contain wholgrain foods and fruits. THese types of foods will release carbohydrates slowly into the bloodstream.

Pressed for time to eat breakfast? Many families find it hard to fit breakfast into their busy schedules. Fresh and dried fruits, nuts, smoothies, breakfast burritoes, and nutrition bars make quick and healthy breakfasts. Muffins, pancakes, and waffles can be made ahead, frozen, and defrosted at a later time during the day for convenient breakfast on the run. Also stock your kitcehn with whole-grain hot and cold cereals and low-fat yogurt. These items make a quick breakfast also withat will give you fuel you need to start your day.

**Need five reasons to buy a TV Tuner/Video Capture Box with Remote Control? Rob Andre over at Gadget Dose gives them all to you. The number one reason, that he lists, is the price. At $24.99 why keep putting it off? Read how to get your hands on one now, before Christmas for yourself or someone on your list.**
____________________________________________________________
Earthly Eating Recipe-Count Down To Christmas Recipe Of Sweets

Lemon Stand Pie
Serves: 8

1/3 cup Lemonade Flavor Drink Mix
1/2 cup Cold water
2 cups Vanilla ice cream, softened
1 tub (8 oz.) Whipped topping, thawed
1 Graham cracker pie crust (6 oz.)

Place drink mix in a large bawl. Add water and stir until mix is dissolved. Add ice cream. Beat with an electric mixer on low speed until well blended. Gently stir in whipped topping and freeze if necessary, until mixture is thick enough to mound.

Spoon into graham craker crust. Freeze at least four hopuse or overnight until very firm. Remove from the freezer 15 minutes before serving. Let stand at room temperature until pie can easily be cut. Store leftover pie in the freezer.

Happy Eating!

• Eggs or Egg Beaters? Egg Beaters has less fat and cholesterol than eggs so its is healthier?
Actually: Egg consumption is not linked to heart disease, as many people still think. Eggs are actually an excellent, inexpensive source of essential nutrients. Much of the best things for you are in the yolks of eggs. This part of missing for the Egg Beaters variety. Egg Beaters includes vitamins, such as A, D, and E, but real eggs still have a nutritional edge. Specifically, eggs supply micronutrients such as choline, which is essential for healthy brain and central nervous system functioning and zeaxanthin and lutein, carotenoids that protect your eyes from cataracts and macular degeneration. They also contain vitamin K, which helps build strong bones, guards against cell damage and encourages healthy blood clotting.

• Soy Milk or Cow’s Milk? Anything made from soy is the healthier choice?

Actually, the low-fat versions of both soy and cow’s milk have about 80-100 calories, 8 grams of protein (soy has about 6 grams of protein), 10 grams of carbs and 2 grams of fat. Because soy comes from plants and is often fortified, it also delivers phytochemicals such as isoflavones that may help protect your heart as well as vitamins and the minerals, folate, selenium and zinc, which you don’t get from regular milk. Just make sure any soy milk you buy is fortified with vitamin D, an essential nutrient for bone health.

• Butter or Margarine? Margarine is better for the heart than butter?

Actually, stick with the margarine, but not with the sticks. Hard stick margarine contains dangerous trans fats. But there are a number of tub margarines that not only leave out trans fats, but also contain plant sterols that interfere with cholesterol absorption in the body, so they can help lower LDL cholesterol levels and protect against heart disease. Look for brands like Benecol and Smart Balance that are trans-fat free and heart smart.

• Veggie or Meat Burgers? If it’s vegetarian, it must be good for me?
Actually, if you’re a vegetarian, the choice is obvious. But if you’re making the switch for health reasons, you may be surprised. Health-­conscious eaters often choose veggie burgers because they’re lower in fat and calories than ground beef, though if you buy lean ground beef, the difference is less dramatic. A quarter-pound burger made with lean beef contains 5 grams of fat and 140 calories, compared with 3 grams of fat and 90 calories in a Boca burger. But the beef patty also has nearly twice the protein (23 grams, as compared with 14 grams in a soy burger) as well as healthy doses of other essential vitamins and minerals such as zinc, selenium and choline. Veggie burgers have the advantage of being easier to prepare because they’re precooked. But there’s room for both in your diet.

• Pasta or Rice? Pasta is the carbo-loading king, but rice is better because it’s a whole grain?
Actually, the whole-grain or brown varieties of both are a healthy choice. Each supplies about 35 grams of slow-burning complex carbs and between 150 and 170 calories per serving. Whole-wheat pasta often delivers more protein and tends to have more fiber, as much as 6 grams for whole-wheat spaghetti compared with just 2 grams for quick-cooking brown rice. But there are advantages to both: Brown rice is rich in heart-healthy antioxidants called lignans, for instance, which you won’t get from eating pasta. When you’re trying to decide between one healthy food and another, the best choice is often both. When it comes to your diet, variety is almost always best. (Source: Some information pulled from Bicycling 2007)

**Over at Discussing Autism, Marcie has a gingerbread train recipe that is great for kids at any stage. It is allergy-free approved and great for kids to help in the making process. Read her story and get the recipe here.**
____________________________________________________________
Earthly Eating Recipe: Count Down To Christmas Recipe Of Sweets

Pumpkin-Coconut Flan
Serves: 8

1/4 cup water
1 1/2 cup sugar, divided
5 eggs
1 can (15 oz.) pumpkin purée
1 can (12 oz.) low-fat evaporated milk
1 cup coconut
2 tsp. vanilla extract
2 tsp. ground cinnamon
1 tsp. ground allspice
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/2 cup toasted unsweetened coconut (optional)
1 cup lightly sweetened whipped cream (optional)

1. Preheat oven to 300°F. Have a 9″ or 10″ round baking dish ready.

2. Heat water and 1 cup sugar in a small, heavy-bottom saucepan over medium heat. Once sugar starts to melt, stir constantly using a wooden spoon until the sugar turns a rich carmel color.

3. Pour browned sugar into a baking dish, tilting the pan to coat the bottom evenly.

4. Place baking dish into a larger baking pan. Set aside.

5. Whisk together eggs, pumpkin, evaporated milk, coconut milk, vanilla, spices, and remaining sugar. Pour custard into sugar-coated baking dish.

6. Pour hot water into larger baking pan so that it reaches halfway up the side of the smaller baking dish.

7. Bake 60-to-70 minutes until the center is set. Cover and chill at least 2 hours before serving.

8. To serve, run a kniofe around the edge of the flan, place serving platter on top of the baking dish and invert. Carefully remove the baking dish.

9. If desired, top with whipped cream and toasted almonds.

Happy Eating!

1. The Chef’s Knife: A 8-to10-inch chef’s knife is a must in any kitchen. It works for everything from cruching garlic with the side of the blade, to chopping spinach. The large blade provides plenty of surface area for dicing potatoes or a bunch of herbs, plus plenty of sharpness and stength to tackle hard-to-slice items such as a head of ice berg lettuce. If you have smnall hands or don’t feel comfortable wielding a big knife, try a 6-inch or a santoku-style knife. Look for a high-carbon stainless steel is the material of choice for a chef’s knife. It really is the best of both worlds. High -crabon stainless knives are rust-resistant but still hold their sharpness.

2. The Pairing Knife: With its 3 1/2 to 4-inch blade, this petitie kitchen wonder can slice, dice, mince, and peel-although you will probably want to use a chef’s knife for big choppoing jobs like stir-fries and grain salads. Look for a stainless steel model with a smooth blade. Avoid cheap pseudo-serrated knives, but do look for bargans. Because of their size, paring knives can get lost in a pile of peels and accidentally thrown out.

3. The Serrated Knife: Alternate called a bread, carving, deli, or utility knife, this model is defined by its toothly blade that does just as well sawing through a crusty loaf of bread as it does slicing delicate tomatoes and citrus without crushing the insides. Look for 6-to-7-inch blade ones. You don’t need a 10-inch carving knife. The other provides plenty of slicing surface and is much easier to store in your kitchen chopping block.

**Do you love vintage anything? Over at Bead Arts Cindy Lavin has a bracelet that you would just love. It’s a vintage button bracelet and it’s as easy to make as sewing on a button. Read how to make the bracelet here.**
___________________________________________________________
Earthly Eating Recipe- Count Down To Christmas Recipe Of Sweets-20

Rabanadas
Serves: 4

1 cup milk
1 tbs. sugar
1/2 baguette of French bread, sliced into 2-inch thick pieces
3 eggs
1/2 cup vegetable oil
1/4 cup confectioners’ sugar (to taste)
1/2 tsp. ground cinnamon (to taste)

Measure the milk and sugar. Mix together in a medium bowl. Set aside.

Beat the eggs in another medium bowl. Set aside. Wash your hands every time you handle eggs.

Measue the confectioners’ sugar and cinnamon. Mix together in a third bowl. Set aside.

Dip each slice of bread into the milk mixture, soaking each side competely.

Use a spatula or tongs to dip both sides of the soaked bread into the eggs.

In a large frying pan, heat the oil on a medium-high setting. Fry the bread until browned on each side.

Once bread is fried, use a fork or clean tongs to dip each piece int the bowl of confectioners’ sugar and cinnamon to coat. And serve.

Happy Eating!

Decoding the labels from conventional to organic to soy milk can be over whelming. To help you choose the healthiest and most delicious milk, here’s some hints in the different categories so you can choose just the right one for your family or yourself.

• Conventional: Cow’s milk is an excellent source of high-quality protein and eight vitamins and minerals: Calcium, niacin, phosphorous, potassium, riboflavin, and vitamins A, B12, and D. It is recommended that every person more than two years old drink skim or one percent milk in order to limit the consumption of artery-clogging saturated fat. An eight-ounce serving of whole milk contains 150 calories and eight grams of fat. Two precent milk contains 120 calories and five grams of fat. One precent milk contains 100 calories and 2.5 grams of fgat. And skim milk contains just 80 calories and 0 grams of fat. Skim milk is also less likely to contain toxins as well. The bottom line: This milk is the cheapest, but the savings may be hard to justify if you are concerned about health issues and the welfare of animals.

• Made Without Artifical Hormones: This means that the cows were not given the synthetic bovine growth hormones rbST to incease production. The bottom line: You may pay a bit more for artifical-hormone-free milk and you won’t taste a difference, but the quality is better. Healthier cows, give healthier milk.

• Organic: Organic milk comes from cows that are not treated with synthetic growth hormones and antibiotics and whose feed is free of animal by-products, prohibited pesticides, and animal waste in their feed product. The bottom line: You will pay up to twice as much per gallon as for conventional milk because most organic dairies are small-scale farms that don’t have the capacity to mass produce. But you will notice a difference in taste and you will get a big nutritional boost.

• Soy: Made with the liquid extracted from soybeans, this milk has a taste that varies from beany and thin to sweet and velvety, depending on the brand and flavor (it’s available in vanilla, mocha, and strawberry, to name a few). The bottom line: Just like soy burgers, soy milk is an appreciated taste. But the nutritional value over cow’s milk is there and will be noticed within the health of your whole body over all. Introducing soy milk into your diet is wise and to start, try adding soy milk flavors to your coffee or even bran cereal in the morning.

**Are you looking for that alternative to the everyday run of the mill, “You Cut” trees? Over at Earthly Garden here at 451 Press, Susan Walsh has some splendid ideas on that very topic. Live trees are beginning to become more popular in homes, and it helps the earth as well. Check out her posting and bring a live tree into your own home this season.**
__________________________________________________
Earthly Eating Recipe:

Confetti Breakfast Burrito
Serves: 4

2 large eggs
4 egg whites
2 tsp. olive oil
1 medium tomato, seeded and chopped
1/4 cup diced green pepper
1/4 cup diced red pepper
1/4 cup diced yellow squash
1/4 cup chopped green onion
Salt and freshly ground pepper, to taste
Cayenne pepper, to taste (optional)
4 tbs. soy bacon bits, to taste (optional)
4 whole-wheat tortillas, room temperature or warmed

1. In a medium bowl, beat egg with egg whites. Set aside.

2. Heat olive oil in a nonstick skillet over medium heat. When oil is hot, add tomato, peppers, squash, and onion. Cook 3 minutes, stirring constantly.

3. Add eggs and scramble with a fork.

4. Add salt, pepper and cayenne pepper, if using.

5. When eggs are cooked, stir in soy bacon bits, if using them.

6. Divide eggs evenly onto tortillas. Roll up tightly, burrito style, and serve immediately.

Happy Eating!

Hot cocoa warms your body on winter nights, everyone knows this. But, more good news about hot cocoa is it can help protect your blood vessels as well.

Cocoa can inhibit the platelet activity that causes blood clotting. Potentially fatal blood clots have been linked to long-haul flgihts, as well as to cardiovascular disease, birth control pills, hormone replacement therapy, and extended periods of inactivity (like being laid out with the flu).

A significant increase was observed following the consumption of CocoaPro powder.

Although the drink isn’t available in the U.S., you can purchase CocoaVia Original Chocolate Bars on their website.

Here is a recipe to use with that rich chocolatey candy bar:

Fill a mug with 1 cup of 1 precent milk, then microwave on medium for about a minute; add 2 squares of a CocoaVia Original Chocolate Bar and stir until the chocolate melts. And drink up to your hearts health. To learn more, visit the CocoaVia website.

**Jessica Simpson was a guest on The View and discussed airport security with Whoopie Goldberg, and the rest of the ladies. Watch the small clip over at Simpson Watch by clicking here.**
_________________________________________________
Earthly Eating Recipe:

Vegetable Pancakes
Serves: 6

1 egg
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tbs. baking powder
3/4 cup reduced fat milk
1 cup grates zucchini
1 cup grates carrots
Cooking oil spray

In a mixing bowl, whisk together egg, flours, and baking powder. Whisk in milk, then stir in vegetables. Let stand 20 minutes.

Coat a large, nonstick skillet with cooking spray and heat over medium heat. Pour batter from a measuring cup or a small pitcher onto pan to make pancakes of desired size. When bubbles form on top, turn over with a spatual. Continue cooking just until golden on both sides. Serve with maple syrup, sour cream or unsweetened plain yogurt.

Happy Eating!

HAPPY THANKSGIVING EVERYONE!

Brown rice has a lot of nutritiona value and can be a great alternative to white rice. If you know what the varieties are you can add brown rice to just about any dinner menu. It can add flavor, color and even texture to most any meal. Start your brown rice addition with any fiber-rich option. Below are some to ideas on varieties to start you out.

• Lundberg Family Farms Organic Black Japonica ($2.49): The richest. This blend of mahogany and black rices matches its dark color with a deep, musky flavor. It’s perfect for stir-fried, Asian-inspired stuffings.

• Lotus Foods Bhutanese Red Rice ($3): With its gorgeous russet hue, this Himalayan-grown rice is full and hearty yet tender and fine. Perfect for pilafs, risotto, salmon side dishes.

• Lundberg Family Farms Organic Wehani ($2.49): This mohogany rice has a subtle sweetness and an aroma not unlike that of buttered popcorn. Perfect for fruit and nut accented salads.

• Royal Blend Texmati Brown & Red ($6): Nutty and earthy, this aromatic blend boasts a satisfying chewy texture. Perfect for spicy rice pudding.

**Lynn Little wishes everyone a Happy Thanksgiving over at Wii Rally here at 451 Press. Happy Thanksgiving Lynn. Stop by and wish her the same by clicking here.**
_________________________________________________
Earthly Eating Recipe:

Cranberry Bran Muffins
Serves: 12

1 1/2 cup dried cranberries
1 cup oat bran
1 cup soy or rice milk
1/3 cup honey
1/4 cup canola oil
1/4 cup molasses
2 eggs
1 cup whole-wheat pastry flour
1/2 cup wheat germ
1 tsp. baking powder
1/2 tsp. baking powder
1 tsp. cinnamon

Preheat oven to 375°F. Line muffin cups with muffin papers or grease with canola oil.

In a large bowl, combine dried fruit with bran, milk, honey, oil, molasses, and eggs. Let stand 10 minutes. Meanwhile, mix dry ingredients together. Add to wet ingredients and stir just until moistened. Don’t overmix. Batter will be somewhat lumpy.

Spoon batter into muffin cups. Bake for about 20 minutes until lightly browned and knife inserted in center comes out clean.

Happy Eating!

• A small change: A small change can be a big one to your diet. If it’s the right one. If you replace th stnadard iceberg lettuce in hanburgers, tacos, and subd with fresh spinach, you add an awesome amount of vitmain A and C, folic acid, and other nutrients to meals. Honestly you can’t taste the lettuce or the spinach difference at all. So you can try this painless way to sneak more nutrition into your and your family’s favorite foods. Toss fresh spinach into anything. Salad mixes, sandwiches, pizzas and anything else you can think of. There is a restaurant in Arkansas, where I used to live, that served spinach topped pizza and let me tell you it was the best. It gave the cheese on the pizza a richer taste.

• Make a better oatmeal: For a morning calcium boost, cook instant oatmeal with skim (or soy) milk instead of water.

•De-ice your smoothies: Use frozen bananas instead of crushed ice for a nutritious twist to your favorite smoothie.

•Mix your cereals: If you are stuck on a sweet breakfast cerals, try belinging your favorite with a bett-for0you brand. For example: Mix Honey Nut Cheerious® with Grape-Nuts® or Cap’n Crunch® with some type of bran cereal.

•Modify your muffins: Mix high-fiber, nutrient-dense dried fruits like apricots into your batter, half the all-purpose flour with soy flour.

Here is another FYI in the cereal department: Eating more ceral fiber, the kind found in whole wheat breadm ceral, pasta, rice, and oats, may help you avoid one type of stomach cancer. If you consume cereal fiber you have over a 70% lower chance in developing certain types of cancers such as oral cancers, stomach cancer, throat cancers, and cancer of the esophagus.

** Think you are bypassing caffeine by drinking a citrus soda, you maybe getting just as much if not more than a regular cola. Over at Encouraging Health, Brick O’Neil shows a run down of some of the most popular citrus sodas compared to regular colas and shows their caffeine content. Read the whole story here.**
__________________________________________________
Earthly Eating Recipe: Week Of Salmon Recipes, Day 3

Chili-Rubbed Salmon With Gazpacho-Black Bean Salso
Serves: 4

Ingredients for the Chili-Rubbed Salmon:
Olive oil cooking spray
2 tbs. fresh lemon juice
1 tbs. sugar
3 tsp. chili powder
2 tsp. finely ground cumin
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
4 (5-ounce) salmon fillets

Gazpacho-Black Bean Salsa:
1 cup tomato juice
2 large tomatoes, seeded and diced
1 green bell pepper, seeded, and diced (optional)
1/4 cup diced red onion
1/4 cup canned black beans, rinsed and drained
2 tbs. fresh lemon juice
2 tbs. chopped fresh parsley

1. Preheat oven to 400°F.

2. Coat a baking sheet with cooking spray, and set aside.

3. In a shallow dish, combine lemon juice, sugar, chili powder, lemon zest, cumin, salt, and balck pepper. Mix with a fork, or whisk until blended. Add salmon fillets, and turn to coat. Transfer salmon to prepared baking shett, and roast 15 minutes until fork-tender.

4. Combine all salsa ingredients in a medium-sized bowl. Toss to combine. Cover and refrigerate until ready to serve.

5. Serve salmon with salsa on top and alongside.

Happy Eating!

In pace of sugary cerals, serve whole grains sweetened with fresh fruit, a great way for you to start the day as well as your children. Whole grains, which break down slowly in digestion, helps lower the risk of atherosclerosis and inflammatory conditions. They also help reduce the risk of cancer and cardiovascular disease. There has a links between lower heart failure to those who eat a whole-grain breakfast as well.

Whole grains help reduce blood pressure and the risk of stroke, benefit people with Type-2 diabetes, and may even enhance learning. Children who eat hot oatmeal preform better on memory test than those who start their day with ready-to-eat cereal. (Source: TFO 2007) Because whole grains are more filling than refined grains, they can also help maintain a healthy weight.

For your knowledge: Making a mealtime staple out of lean chicken breast may protect you and yours from colon cancer. White meat is the form of chicken is important in preventing precancerous polyps of the colon. While a direct line isn’t indentified, chicke is rich in selenium and calcium, both of which have been associatd with some benefits in reducing colorectal cancer risk. (Source: American Journal of Gastroenterology)

**Are you a Kelly Clarkson fan? Would you love to have a signed guitar from her? Well, over at Kelly Clarkson -Fan, Sarah Lee has posted an article on how you can get your hands on one. Read more about it here.**
__________________________________________________
Earthly Eating Recipe:

Carrot Flan
Serves 8

1 pound of carrots, scrubbed and sliced
1/2 teaspoon of honey
1 tsp. Broth powder
Water

1. Combine all of the ingredients in a sauce pan, include water until it just covers contents, and cook until the carrots are tender and the water evaporates. To microwave: rince and cut carrots. Place in a covered glass bowl with water clinging to the carrots. Microwave for 12-14 minuts until very tender.

2 tablespoons butter-flavored flakes
1/2 cup evaporated milk
2 eggs

2. Combine in blender with cooked carrots, then puree.

3. Pour into custard cups or individual ring molds.

4. Set containers in a pan of hot water and bake at 350°F for 20 minutes or until custard sets.

5. Serve hot in the custard cups.

Happy Eating!

Those successful at shedding at least 30 pounds, and keeping them off, do more than just eat breakfast regularly. Here are other behaviors that can help you lose weight, and the big additon is: THESE HABITS HELP YOU KEEP THE WEIGHT OFF AS WELL:

Crunch the numbers: Read lables, be mindful of the number of calories in food, and actively monitor and limit your daily intake to be sure that you are buring at least as many calories as you are taking in. Simple inattention leads to mindless over-eating of nonessential calories and fats.

Always in moderation: If your favorite past-time was sitting on grandma’s porch, packing back the nutty buddies and sipping on Kool-Aid® without a care in the world, and you still do this practice at the age of 30, STOP! A child’s metabolism is a lot higher than an average, healthy adults. Remember, you may like that Hershey’s® candybar, but only eat some and save the rest for later. You don’t want to undo what you have worked so hard to achieve. Plus, if you eat it all the time, it’s not a treat. Allow a day to give thanks to your grandma for such wonderful times on the porch and eat a FEW cookies in that/her memory.

Go low-fat, not low-carb: No matter how they initially lost weight, People say they keep the weight off by limiting fat, not corbohydrates, in their daily diets.

Exercise at least one hour a day: You have probably got this one covered, but if not here are some ideas to get your motivated. Everyone needs a break from their day to day activitys and choas. Go for a short stroll, possibly a 15 minute one at breakfast, and another one at lunch then head out just before dinner or after dinner for a 30 minute walk. If you have a treadmill in your home or office, it’s even easier than you think. Investing in exercise equipment like a treadmill, is never a waste of money (you have to use it though.)

Step in the scale: Those who maintain thier weight use the scale at least once a week, and they take action as soon as they notice the number tipping more north. Never be affraid of seeing how much you weigh. It’s nothing to be ashamed of, it is however, ashaming to not fix the problem. Be it over-weight or under-weight.

**Arizona State University beats Oregon State in double over in soccer. Read the rest here. **
_____________________________________________________
Earthly Eating Recipe:

Apricot Oatmeal Cookies:
Serves: Makes, 4 dozen large cookies

1/2 cup organic butter, softened
1/2 cup organic vegetable shortening
2 cups organic granulated sugar
2 large organic or farm fresh eggs
1-1/2 cup tsp. pure vanilla extract
2 cups organic rolled oats, finely ground
2 cups organic white or wheat flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/2 cup organic rolled oats
1-1/2 cups organis dried apricots, coarsely chopped
2 cups organic pecans, walnuts or almonds, chopped

Preheat oven to 375 degress and place rack in the center position in your oven. Beat butter and shortening with sugar until light and fluffy. Add eggs, one at a time, beating well after weach addition. Stir in vanilla. Grind oats in a blender or food processor until fine, then combine together with flour, salt, baking powder and baking soda. Gradually stir flor mixture into butter mixture. Fold oats, apricots and nuts into batter and drop by heaping tablspoons, about 2 inches apart, onto lightly greased baking sheets. Bake 10-12 minutes, or until golden brown. Cool 2-3 minutes, then remove to a rack to cool throughly before serving. Store in an airtight container at room temperature.

Happy Eating!