babyluv is learning to make bean pies!
Establishing a Routine When Everything is Changing
Contributor PostPlease say hey to Nutritionista contributor Katie F. Katie is a recent college graduate who “never worked out or even thought about her health until she was an adult.” She’s now a Crossfitter and blogs at Two Misplaced Texans. Today on YN, she’s talking about how to establish and stick with a routine when everything around you seems to be changing (jobs, schools, and even relationships). She’s speaking from experience, so take her advice to heart!
REALLY great graphic sent to me by reader Andrew to help you remember which produce is low pesticide. Such a handy little guide to print and keep in your wallet. I love how the dirty dozen produce is crying! Thanks, Andrew!
From Mom to MILF: Get The Best Multivitamin For You →
I’ve been taking my pre-natal multivitamin since my first pregnancy, but since I’m no longer breast-feeding, and I’m obviously no longer pregnant, it’s time to change to a vitamin that will be most beneficial for me.
Researching for my own purposes, I stumbled across this article at…
yes, this is cinnamon raisin hummous (or hummus)! while out on errands this past saturday we stopped by the waverly farmers market here in baltimore and amongst our few yummy purchases was this delicious cinnamon raisin hummous made by the wild pea - click for their list of sweet and savory flavors!
i’ve had this on graham crackers, toast, of course raisin bread and just a spoon, it’s fantastic. i also sampled the mango curry and it’s to die for! if you’re at the desert cafe or the farmers market on saturday’s try something new and get some. and get me some of the mango curry, if you don’t mind.
RECIPE: MOCHA-PUMPKIN CHEESECAKE
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This mouth-watering and surprisingly easy-to-make dessert is free of unwanted chemicals and makes the perfect ending to your Thanksgiving feast.
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INGREDIENTS
5 tablespoons (organic…skip the pesticides, hormones and animal drugs*) butter, divided
1 1/2 cups finely crushed (additive-free*) chocolate graham crackers
3 tablespoons finely ground coffee beans
3 packages (8 ounces each) (organic*) Neufchatel or Cream Cheese, softened
1 cup organic sugar**
5 large organic eggs
2 cups cooked pumpkin puree or 1 can (16 ounces) solid pack pumpkin
2 teaspoons vanilla extract
4 ounces (organic*) semi-sweet chocolate chips, melted
4 tablespoons hot strong coffee
chocolate-covered coffee beans or chocolate-covered (unsulfured/sulfite-free*) raisins*ChemicalFreeSkinny recommendations
**For those wishing to avoid organic sugar, try substituting honey, honey crystals, agave, sulfite-free molasses or other natural sweeteners, but please be aware that doing so may compromise the flavor and/or texture of this item as some recipes cannot easily tolerate such substitutions. Please visit sources online for instructions on how to make such substitutions more workable.
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PREPARATION
Note: To ensure a smooth and creamy texture, bring the cream cheese and eggs to room temperature first.1. For crust: Heat oven to 350 degrees F. Melt 3 tablespoons of the butter; combine with crushed grahams and ground coffee. Press into bottom and partially up the sides of a 9-inch springform pan. Bake 10 minutes.
2. For filling: Use electric beaters at medium speed to cream Neufchatel or cream cheese for 3 to 4 minutes. Gradually beat in sugar and continue beating 2 to 3 minutes. Beat in eggs one at a time. Beat in pumpkin and vanilla. Add the melted chocolate and vanilla and beat until combined.
3. For cheesecake: Pour filling into crust. Bake until instant thermometer inserted in center reads 160 degrees F, 70 to 75 minutes. Remove from oven and cool completely in pan on wire rack. Cover and refrigerate until well chilled, at least 6 hours or up to 3 days.
4. For glaze: Melt chocolate and remaining 2 tablespoons butter in double boiler, or a bowl set over a pan of boiling water. Remove from heat; whisk lightly, then whisk in hot coffee. Cool 10 minutes. Press top of cheesecake to even out the surface and “mend” any cracks. Spread chocolate glaze over cheesecake.
5. Decorate with chocolate-covered coffee beans or raisins. Chill to set topping.
SERVINGS: 16
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(Recipe: thedailygreen.com; Organic Valley)
hooray for halloween!!
taking a break from an accidentally wonderful halloween, we walk the monkey to look at the huge norwegian ship docked in baltimore’s fells point. we landed in fells point with the intention of going to the awesome h&s bakery outlet for loaves and loaves of cheap, healthy, yummy bread, but forgot it was sunday so the bakery was closed. but as long as we were in the area we decided to stroll the streets with our dressed up li’l monkey. little did we know that the fells point folk love kids and halloween and he got to go store to store trick or treating!!
this was our little monkey just a couple hours earlier, right before we walked in the the mt. washington whole foods and he learned that cute little kids wearing costumes and carrying pumpkins can be rewarded with treats of apples and candy!!! thanks so much to the kind folks in produce and seafood for showing a monkey some love!
yay halloween!
What Happened to Downtime? The Extinction of Deep Thinking & Sacred Space
However, despite the incredible power and potential of sacred spaces, they are quickly becoming extinct. We are depriving ourselves of every opportunity for disconnection. And our imaginations suffer the consequences.
Why do we give up our sacred space so easily? Because space is scary. During these temporary voids of distraction, our minds return to the uncertainty and fears that plague all of us. To escape this chasm of self-doubt and unanswered questions, you tune into all of the activity and data for reassurance.
But this desperate need for constant connection and stimulation is not a modern problem. I would argue that we have always sought a state of constant connection from the dawn of time, it’s just never been possible until now.
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