Monday, January 31, 2011

Hearty Oatmeal Bread

I found this recipe in the YUM Food and Fun Magazine. Volume 2 No.1
I made a few small changes in the recipe.

Ingredients:
  • 15 oz can pears in it's own juice-drained, reserve juice
  • 1 1/4 cups whole wheat pastry flour
  • 1/2 cup quick cooking oatmeal
  • 1/2 cup dark brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt-optional
  • 1/4 cup ground flax seed
  • 1/4 cup fat free egg substitute-to equal 1 large egg
  • 3 Tablespoon oil-I used 3 Tablespoons applesauce
  • 1/2 cup dried fruit-I used dried cranberries
  • 1/2 cup chopped walnuts

-Directions:

  1. Preheat oven to 325 degrees.Drain the pears,reserving the juice. Place the pears in a blender and process until smooth.Pour the pureed pears in a 2 cup measure, add enough juice to make 1 1/4 cups. Set aside.
  2. Place the out the lumps in the brown sugar, set aside.
  3. Add the egg substitute and applesauce to the pears. Stir to mix.
  4. Add the pear mixture to the flour mixture stir to mix. Set aside for 10 min.
  5. Add the flax seed, dried fruit and nuts to the batter. Mix just until blended.
  6. Place in 2 lightly sprayed 3 1/2 by 7" pans. for about 30 minutes, or until a wooden toothpick inserted in the middle of the loaf comes out clean.
  7. Remove the bread from the oven and cool on a rack for 15 minutes. Remove bread from the pan, cool on wire rack too cool thoroughly. Wrap and store overnight before slicing

-Enjoy!!

-

Sunday, January 30, 2011

Hoppin John Salad

Last week when I was traveling/ speaking with Dr. Diehl, someone brought this recipe for the potluck on Saturday.
The recipe originally came from the book Turn off the Fat Genes by Neal D. Barnard M.D.
-
Ingredients:
  • 2 cups cooked black eyed peas-(1 cup dry) or 1-15 oz. can rinsed and drained.
  • 1-1/2 cups cooked brown rice-I used wild rice as I had it in my freezer.
  • 1/2 cup finely sliced onion
  • 1 celery stalk, thinly sliced, about 1/2 cup-I used 2 large
  • 1 tomato-diced
  • 2 Tablespoons finely chopped parsley.
Combine all the above ingredients in a mixing bowl.
-
Vinaigrette:
  1. -1/4 cup fresh lemon juice
  2. 1 tablespoon olive oil
  3. 1/4 teaspoon salt
  4. 1-2 garlic cloves, finely chopped
  5. Mix together the vinaigrette ingredients and pour over salad.
  6. Toss gently.
  7. Chill 1-2 hours before serving.
-
When I had it at the potluck, everything was very finely chopped. I prefer larger pieces, as you can see in the picture.
-
Enjoy!!!

Friday, January 28, 2011

Spicy Sweet Potato Burritos

I found this recipe in the magazine, Penzeys Spices.
I tried it today and found it very enjoyable. It said it was spicy. But for you out there that don't like spicy-spicy it was not.
-
Ingredients:
2 sweet potatoes ( 1 1/2 lb. or so)
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/4 teaspoon black pepper (optional) I used fresh ground black pepper
2 Tablespoons lime juice (juice of 1 lime)
1 15 oz. can black beans, rinsed and drained
1 cup frozen corn
1/4-1/2 teaspoon salt (optional) I did not use
6 Whole Wheat Tortillas-I used Fat Flush Tortillas and did 8
-
Optional fillings:
1/2 cup chopped olives-I did not use
1 cup chopped tomatoes-I put on the side
1 cup cheese of choice-I did not use
1/3 cup chopped green onions-the recipe did not call for onions, but I felt it needed it.
1/4 cup chopped fresh cilantro-I did not use
-
Directions:
1-Preheat oven to 400 degrees. Pierce sweet potato with a fork, bake for 40-60 minutes, depending upon their size of the sweet potato.

2-Remove sweet potatoes from oven and let cool.

3-While the sweet potatoes where baking. I combined all the other ingredients except lime juice.
4-Scoop out cooled sweet potato into a bowl and mash with lime juice.
5-Add to the other ingredients.
6-Mix well.

7-Spoon mixture in tortillas along with any optional fillings desired.

8-Roll up and put into a sprayed glass pan with, rolled side down.

9-The recipe said to bake at 350 degrees for 10 minutes. I felt it needed more like 20 minutes.

-

This would be great with a Vegan Cheese sauce.
-
Enjoy!!
-
If you have not gone to Penzeys Spices, give them a visit. they have many salt free spices.
A very special store.








Wednesday, January 26, 2011

Beet, Orange and Baby Greens Salad


This is really good. I changed the original recipe so much that it has become my recipe.
-
2-3 servings.
-
  • 3-4 small beets, scrubbed, trimmed and roasted
  • 2-3 oranges, peeled and cut into sections
  • Baby Mixed Greens
  • -
Roast Beets:
Wrap in parchment paper and roast at 400-425 degrees until fork tender.
Cool, peel and slice.
-
Ingredients for sauce:
  • 1/2 cup fresh squeezed orange juice
  • 1/8 cup-plus 1 Tablespoon Braggs Apple Cider Vinegar with the mother
  • 1/2 teaspoon chili powder
  • 1 teaspoon Paprika
  • 2 1/2 Tablespoon Agave Nectar
  • 1 teaspoon fresh grated ginger-optional
  • Mix all together with a whisk.
  • Refrigerate for several hours.

Arrange Mixed Baby Greens on plate

Arrange beets just inside of greens.

Arrange orange slices in center.

Drizzle with the sauce.

-

-Enjoy!!!!

Monday, January 24, 2011

Egg Salad Sandwich


I have had Egg Salad recipes ever since I have been in CHIP but never tried it.
This week end I was in Waukesha staying with some really special people, Gail served a version of this. It was really good.
-
I especially like eating it open face. Not quite so messy.
Quick and easy.
-
Ingredients:
  • 1 block Silk Tofu -firm-drained and mashed
  • about, 1/2 red pepper-chopped fine
  • lots of celery-chopped
  • 1/2 onion-chopped
  • 2-3 tablespoons low sodium pickle relish
  • Turmeric for color
  • mayonnaise of choice
  • -
Mix all together and serve
-
Wouldn't Dijon Mustard be good on this in place of the Turmeric? Maybe a touch of fresh dill!
-
Enjoy!!

Tuesday, January 18, 2011

Cauliflower "Steak".


Over the Holidays, I made this several times and really enjoyed it. I made it again today with a sauce, but felt the sauce was too strong for the delicate flavor of the "steak".
This is a Verna recipe.
I cut the cauliflower vertically in about 1 1/2 "steaks". The outside of the cauliflower fell apart, so I used with my Tofu Dip.
Directions:
  • Turn oven on to 375 degrees.
  • I used eggs to equal 2 eggs with the Egg Replacer. Mixed well and left sit for about 5 minutes.
  • Rub the "steak" with the above mixture.
Panko Mix:
  • 1 cup Panko Mix
  • 2 teaspoons Braggs 24 herb and Seasoning, or seasoning you prefer.
  • Touch of garlic powder
  • touch of onion powder.
  • Ground fresh black pepper to taste.

  • I put the mixture in a pie plate and put my "steaks" in the mixture. Coat both sides of the "steak" with the Panko Mixture.
  • Put in a hot sprayed or lightly greased pan and brown on both sides.
  • Place the "steaks"in a sprayed glass pan and bake for 20 minutes.
  • Want the "steak" to be crunchy in the center.
  • Serve immediately with Cheese Sauce

Of course Jean, a Cheese sauce is what this needed. Thanks!! I was trying to go gourmet.

Cheese sauce:

  • 2 cups soy/rice milk
  • 4 oz. pimento with juice
  • 1 1/2 tsp teaspoon salt-optional
  • 4 Tablespoons Nutritional Yeast
  • 1/4 plus teaspoon garlic powder
  • 1/2teaspoon chili powder-optional
  • 1/2 teaspoon Dijon Mustard
  • 2 Tablespoons arrowroot or cornstarch
  • 1/4 cup raw cashews
  • 1 Tablespoon fresh lemon juice
  • 1/2 teaspoon paprika

Directions:

  1. Blend cashews and pimento in small amount of soy/rice milk until smooth.
  2. Add remaining ingredients, Blend to mix,
  3. Cook in heavy pan, stirring constantly until thick.

I really enjoyed this. I hope you will like it also. Just something a little different.

Thursday, January 13, 2011

Something to think about!

I don't know if you read my comments or not, but my friend Jean reminded me of this saying.

A Sliver, A Slice, A Slab= A Slob!

Ouch that hurts!!! But it sure is true.

Deb came back to the CHIP class this week as an Alumni Member. She shared last evening, how in one year's time she has never eaten anything, that is not CHIPPED approved.
Isn't that awesome. She has established some very strong, wonderful habits and will never have to worry about the above.

What an inspiration you are Deb!! It just shows that we can do it if we decide.

Plus you look fabulous!!

Vegetable Soup

This recipe was going to be a chicken noodle soup. Change gears as I am making it, as it in no way tasted like Chicken Noodle soup that I made before CHIP. It turned out really tasty but renamed it to vegetable soup. I decided to leave out the noodles. Less calories.

Ingredients:

3 large celery stalks. chopped
2 medium carrots, peeled and thinly sliced
4-5 clove garlics -less if you don't like garlic
1 onion-minced
2 large potatoes-diced
mushrooms-chopped
6 cups broth-I used my broth that I make
3 chicken Bullion -I use Wylers Chicken Bullion No Sodium

2 teaspoons creamy horseradish sauce
1 teaspoon cumin
1 teaspoon thyme
6-8 fresh Basil leaves-Cheffonade
Lots of fresh ground black pepper
touch cayenne pepper

Directions:
Saute onions, celery, carrots in hot sprayed Dutch Oven or kettle.
Add mushrooms and garlic. Continue sauteing for a couple of minutes.
Add 2 Tablespoons water, continue sweating vegetables until tender.
Add broth, chicken bullion an seasonings.
Continue cooking on medium to low heat.
Add fresh Basil leaves

Serve with garlic toast.

Soup is always better the second day.

Enjoy!!

Friday, January 7, 2011

Cool Saying

When I was at Inches Away yesterday, I saw the coolest saying hanging up in there establishment.

If we defend and make excuses for our bad habits,
we have no intention in quitting them!!!!

That is so true for me. I have my worst time in the evening staying away from food. This really hit me, because I do make excuses why I do it. I hung this saying on my refrigerator. Hopefully it will help me to stop the excuses.

Thursday, January 6, 2011

CHIP Classes start January 10

Hi Alumni Members

CHIP classes will be starting again Monday January 10th.
They will be at AMC in the Ironwood Room at 6:30 pm.
$99.00 per person, for Alumni.

If you need to be refreshed come on back. Heidi and I will be facilitating the classes.

We would absolutely love to have you come back.

We have some people that are coming back for the second, third and fourth time.
I have been in every class except the very first, and I am still learning.

See you Monday evening-Just call 800-236-2236

Discipline

Discipline is always remembering your goal!!!

Wednesday, January 5, 2011

Alumni Get Together at Great Harvest Bread.








What a nice evening out. It was great to see everyone tonight at Great Harvest Bread for our CHIP Alumni get together,
We had 41 that turned out in spite of the slippery roads.
-
You people are just the best!!! You are the ones that make this program so successful.
-
Hope everyone had a great time. Be interested in your feedback.
-
Melissa did invite us to come back again. This was her first time doing this and our first time going to Great Harvest Bread as a CHIP Alumni.
Didn't Mellisa do a nice job!!
-
-Thank you again for coming out on the bad roads.
-
See you in February when Dr. Kay Theyerl will be coming in to share with us. More on that later as we get closer to the date.
-
Have a super day!!

Perfect Tofu Vegetable Dip

I made this layered salad for the CHIP Potluck. It was a huge hit. I put the dip on the bottom of the container. I then put chopped and drained tomatoes on top of the dip. Follower by chopped green onions, sliced black olives. I layered this three times ending up with the greens.


People have been asking me for dip recipes and basically never shared, because I didn't have one I really liked.


My daughter gave me this recipe and it is excellent.

Of course I made a few changes.

-


Ingredients:


  • 1 pkg. soft Tofu

  • 1 cup mayo of choice-I used Grapeseed Oil Veganaise.

  • 2 teaspoon lemon juice


Blend tofu,mayo lemon juice in food processor or mix master.



To the above I added:



  • 1/2 teaspoon onion powder

  • 1/2 teaspoon garlic powder

  • 1 1/2 teaspoons paprika

  • 1 tespoonBraggs Sprinkles-24 herbs and spices seasoning, or seasoning of choice

  • Cayenne pepper-optional or Sriracha Hot Sauce, to taste.

  • A couple shakes-Mrs. Dash Southwest Chipotle Seasoning Blend

Stir in, all added ingredients.



  1. Refrigerate 1-2 hours.

  2. If to thick add unflavored soymilk.

  3. Serve with raw vegetables, or pita triangles.

This is really good. You can add almost any seasonings that you would like.



A friend just told me this makes a wonderful spread for on a sandwich.



Enjoy!!!









Tuesday, January 4, 2011

Some thoughts to encourage you.

A lot of us struggled over the Holidays with wrong food choices. Its ok, today is a new day.



Remember this:

  • I will not hold on to past mistakes, but will start over today.
  • I will fill my memory box with good things, and will live with a champion's mentality.
  • I can do it!!

Have a wonderful CHIP-per day!!!!

Exercise

It's a new year, and again those New Years Resolutions.

Why is it always so often the resolutions have to do with weight??
Will I ever accomplish and get to where I want to be with my weight? It seems like it was just a year ago, and I was asking myself the same question.

I spent the last year, wanting to lose weight. but didn't really do what it takes to get to my goal.
I stretch the CHIP program a little too much, and didn't accomplish what I wanted to. I justify myself, with well I didn't gain my weight back. (That sure would have happen on another program.)

I decided this morning that, that excuse is no longer good enough.
So as of today, I am committed to lose 40 lbs. My goal is to do it by the end of June.
That's doable, isn't it???
But it means total commitment. No more half way or three quarter of the way for me. For me that doesn't work.


  • The Jump Start is my first goal. I want to break those sugar and salt addictions. After one week of being on the Jump Start I can accomplish that goal.
  • I cancelled any "out to eat" engagement, I had this week.
  • Stop snitching in the evening. This is my greatest struggle.
  • I am going to log, everything that I put in my mouth. How shocking that can be sometimes, what I eat and don't even know it.
  • Drink lots of water.
  • Make sure CHIP approved food is always available.
  • Exercise!! Why is it when we do it, we feel so great, and yet we can stop and it is so hard to get back on track. I love bicycle riding, when the weather permits. Just not the same on a stationary bike. As I mentioned yesterday, I went back to Inches Away. I can go free until the end of the month, and it's just down the street. I love the fellowship, and it helps me to stay on track.
  • I will keep all food out of the house that is not CHIP approved.
  • The problem is in my head, not my mouth.
  • I am going to accomplish my goal this time.
  • I will take one day at a time, always keeping my goal in mind.
  • When I fail I will not beat myself up, but just get back on track.
The CHIP program is the only program that has made this possible for me.

I will keep in touch with you on my progress as well as my failures. But as long as my progress is greater by far than my failures, I am doing well.

Hope this helps you also.

Have a super day.

Monday, January 3, 2011

It's a new year.

Happy New Year to everyone.

You know it is not so important what you eat between Christmas and New Years.
It's way more important what you eat between New Years and Christmas.


Well I went back to Inches Away this morning. Can go free until the end of January. Will be speaking in Waukesha with Dr. Hans Diehl for 3 days the end of January, so need to get back on track.

I am starting the Jump Start tomorrow, if anyone is interested in doing it with me!!!!

Hope your doing well.

2010 News Letter

The Imes Bridge which is the oldest of the five remaining covered bridges.
With my great grandchildren in Menominee Park in Dec. I have lots of layers of clothes on.

The host family in Kansas. My son and his family. My grandson being silly. He takes
after his grandmother.


Verna in front of the Crown Center.


My family-aren't we just so gorgous!!!!!!!!





Union Station in Kansas City!



My very first cookbook. Yeah!!!!!!

Most people sent out news letters with their Christmas Cards. I wanted to wait until we returned from Kansas to do that..

Every year my daughter and 5 sons get together with one another for several days bringing in the New Year. This year it was designated to be in Kansas at my sons home. He has a delightful wife with 3 fabulous teenage children.

I rode down with my daughter and her husband. The day we arrived it was 60 degrees, but very quickly change to 24 degrees the next day.

When traveling to an area I love learning about that area of the country.

Kansas is known for there barbecue sauce, its the home of Hallmark. Sprint was started in Kansas. It's the city of fountains, and of course Dorothy from the Wizard of Oz. One more important part of Kansas is my son lives their and his family.

Being together with my adult children is always an adventure. Every one of them loves to cook.

Colleen made a tortilla soup that was out of this world. With lots of fun garnished on top.

All of my boys are into gourmet cooking. They do the cooking while the woman and kids are taking in the sites in the area. There was 23 of us in my son's and his wife's' home. Can you imagine having that many people in your home and cooking for them!!!

New Year's Eve day we went to Union Station which is in Kansas City. (picture above)

Union Station was a train station which went through the heart of Kansas City. At this time it has been made into a Historical Building with traveling exhibits. Some of the family went to see the Dinosaur display which was at Union Station over the Holidays.

We went to Crown Center, which is one of the original malls of the country.

Back at my son's home, cooking was in full progress. It is always fun watching my kids with their friendly banter back and forth as they are coming up with their culinary delights.


The results are always out of this world, but not always CHIP friendly.

I behaved myself most of the time, but their where those moments.

Before we ate, family pictures where taken. After picture taking, I was presented with my very first cookbook, which my daughter took from my blog and made into a cookbook. She had all the family birthdays listed which everyone autographed. Also a special place at the end for my kids and their spouses to autograph.


Of course I cried, what a surprise. My very own cook book. (picture above)


On New Years Day we started back and made it a two day trek. On the way back we went through Madison County in Iowa and drove through and Old Covered Bridge. So very cool. Picture above.
I have a son in law that was pretty much willing to stop wherever my daughter and I wanted to go. (If there was a man out there my age, like that, I would sure be interested. Mumm!! Maybe!! )
Covered Bridges where built for the purpose of preserving the heavy timbers of the floor of the bridge. This bridge was named the King Covered Bridge.
Originally there were 16 covered bridges in the area, all built between 1855-1885. They were usually built of Northern White Pine and Oak at a cost of $900.00 to $1,900. That was a lot of money in those days.
At this time there are only 5 remaining covered bridges.


January 2010:

  • Colleen created my blog for me. Thank God for a daughter that is way more computer literate than I am. She has been a huge help.


  • The second week in January we started a new CHIP Class.



  • I have taught Interior Design, Flower Arranging, and Wedding Planning at Fox Valley Tech.


  • Ran my own Flower shop for 30 years.

  • But never have I had a job, that I enjoy as much as the CHIP class. I so enjoy working with Heidi. She is really awesome.


  • Getting to know each and everyone of you that come into the class has been truly a privilege.


At the end of the month I spoke in Waukesha sharing my testimony and hopefully

giving everyone hope and encourgement to turn their lives around.



  • March:

  • Started another CHIP Class


  • Dr. Kay and I traveled to southern Illinois with Jody Perrcome to be on 3ABN World Wide TV with Dr. Hans Diehl. What a privileged and honor to be able to do this.

  • The end of March, Mary and I started bike riding as the weather was in the 60's. It was a real hard year for bike riding as we had lots of wind and rain in the summer. We put on 1,800 miles which was quite a bit less than the year before. We did travel out of the area a few times to hit some really cool trails.


  • July:

  • In July Dr. Kay and I shared my testimony at the extension in Menasha when Dr. Hans Diehl was in town.


  • August:

  • I went back to school to become a National Speaker. I am the very oldest person in class by far. Yikes!!!! But we are only as old as we feel. Right??

  • September:

  • Started a New CHIP Class.

  • I was really busy making and selling my wares for craft shows. Pictures on my blog.

  • I was asked to take over the Alumni Classes, which I am thrilled about.

  • Also organized a wonderful Advisory board to help the CHIP Alumni, be full of learning experiences, making new friends, and just lots of fun.

  • December:

  • went on a sleigh ride with my daughter, son in law and 5 great grandchildren in Menominee Park in Oshkosh. Saw some beautiful Christmas lights.

  • Did flowers for a really big wedding. Plus busy with craft shows.
Where has the year gone. It has been a full and exciting year.

I hope the New Year is a very prosperous, full year for each and everyone of you.

Now you know just a little more about my personnel life. Aren't you just so excited that I shared this. Ha ha.






























Sunday, January 2, 2011

Happy New Year to Everyone

Just got back from Kansas late this afternoon. Will be posting later tonight or tomorrow for sure.
Just wanted you too know that I am still here.

Have a great rest of the day!!!

Can you believe 2010 is History!! and that we are into 2011. Where does the time go!!!