tag:blogger.com,1999:blog-46372758285497111252024-02-20T12:07:00.793-08:00Adventures Defending FoodThis blog is designed to not only go through my experience as an intern with a food bank, but be a resource to those who utilize the food bank. I have new recipes using strictly food bank food every Tuesday. I will also have blogs about advocating for food.Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-4637275828549711125.post-58826259155996383372012-09-15T17:01:00.000-07:002012-09-15T17:01:02.719-07:00Trying New Foods, Making New MemoriesHello all! Long time, no writing. I'm settled in Idaho now and am looking forward to writing more. Thank you to all of the views while I was gone. I have a lot to talk about, so look forward to more blogs in the coming days about things I've thought about or experienced in the past few weeks.<br />
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What's the first thing you do when you want to cook something for dinner? Do you look through your cupboard and see what you can make without going to the store? Do you get food inspiration from a cook book or an online recipe guide? Do you narrow down your search for something you have a craving for like pasta, steak or "goes well with that wine I bought earlier"? Do you go by season? Is it a Summer Saturday or a Winter Wednesday? By occasion? Is it a family meal for a holiday or just a day after work?<br />
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If you are stuck in a rut about what to make, try another way that I just stated above.<br />
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I love experimenting with flavor, texture and different culinary techniques. It's an exciting day when things I just throw together end up being a wonderful meal. With saying that, there have been times where it has gone horribly, HORRIBLY wrong. Take out was then eaten in tears because I really wanted my creation to taste good, and not like flaming cat urine.<br />
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Half the fun of cooking is learning about new ingredients and flavors. It's what makes it fun! Every new flavor is something to add to your memory. It's like meeting a new friend. They may end up being a lover or a foe, but you met them and now you know.<br />
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In my opinion, if you do not go beyond your boundaries, you may never find that food you've been missing your whole life. For me, that food isn't actually a food, it's an herb. Tarragon and other anise flavors. As a kid, I HATED black licorice a passion. But a few months ago I had some chicken, rice and mushrooms waiting to be cooked when I saw the tarragon. I tasted a leaf and was surprised that I loved the flavor. I sautéed the chicken, made a mushroom/tarragon/cream sauce and put it over seasoned rice. To my utter shock, it was divine!<br />
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Look at food like you would if you were on the prowl for a lover. You won't find one if you don't go out of your comfort zone a little bit. Even if it's just to say "hi".<br />
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Food, after all, is very sensual. You see the rich red color of ripe tomatoes. Hear the crunch of an onion as you dice it. Taste the distinct flavor of basil. Feel the luxurious experience of olive oil. Smell the garlic as it sautés. As all of the senses combine to make something magical. A beautiful relationship forming (in this case, one with marinara sauce).<br />
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Food can be the thing that flashes us to a memory. For me, sage will always remind me of being a little girl watching the turkey roast in the oven on Thanksgiving. Every time I smell sage now I'm transported to being five years old in front of the oven waiting desperately for the little red popper to pop so we could enjoy a feast. Even the thought of sour cream reminds me of when my boyfriend made me the best pancakes I've ever eaten when we had just started dating. We sat down on an early Saturday morning with pipping hot cups of coffee and sour cream pancakes. We talked and watched the snow fall for hours until we realized we never wanted to be apart from each other.<br />
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That is the power food has. If he had never tried a recipe for sour cream pancakes, we would have never known how wonderful they are. I think we would have found out how crazy we are for each other, but because I had that epiphany over pancakes, I'll always remember it every time I see sour cream.<br />
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I encourage you to go out of the box and try something new. I did and I've never been happier. Food may not do that to you now, but I promise you it will.<br />
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<br />Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com0tag:blogger.com,1999:blog-4637275828549711125.post-5639987601144327442012-08-20T13:40:00.001-07:002012-08-20T13:40:54.325-07:00Emotional EatingI write this at an interesting time in my life. I am newly graduated from college with not one, but two bachelor degrees with well respected fields. I am all packed up to move from one small town to another with hope deep in my heart. So why am I so sad?<br />
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I have no attachment to my current house. I have a little to the town only because I spent the past four years of my life here and found myself at my own person rather than an awkward high schooler from Oregon. I learned to fend for myself, fight for myself and have started to learn how to fight for others. I am moving to Idaho for the promise of a better life, better company, and better job prospects.<br />
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Better is really the key word in that last phrase. "Better Job Prospects". In my town you are very limited to where you can work. In Idaho, there are many more. But let's face it, the economy has taken a toll everywhere. My issues are many and my solutions for my predicament are few. I have two college degrees. I have some experience, but not a terrible amount. I am willing to do just about anything. Right now I'm just trying to stay alive.<br />
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In the current job market, it's easier to make a living being a stripper than it is to be part of the health care system. I don't have waiting experience, therefore I can't be a waitress. I don't have janitorial experience, therefore I cannot be a janitor. What I do have is an education. I know I should feel lucky for that, and I do. But it makes me sick to my stomach that I cannot get a job in my fields because they either want a Master's degree or higher or such specific training that I am not qualified enough. Right now the only job hiring that does not require experience is being a stripper. Even then they want talented dancers (of which my clumsy self is not).<br />
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So I find myself searching the internet for hours and hours looking for a job that I may or may not be qualified for, and even if I feel I am qualified, the employer does not think so. I have applied to so many places I get confused when I get a rejection letter from somewhere I forgot I applied to.<br />
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Ok, enough self deprecation. Let's move on to how this relates to food.<br />
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Comfort food is fabulous. There's nothing I love more than a big bowl of creamy mac and cheese. In times like I have been dealing with the past few months, I am in constant want of something comforting. I can fully understand my body's want for all things pasta and cheese. I also know that unless I stop the constant cycle of comfort food becoming regular food, I'll be completely unable to get a job because I will be dead.<br />
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Eating for emotional responses is extremely dangerous. You may not die immediately from that Twinkie that feels so good after a break up. But after the forth, fifth, and tenth Twinkie, you may not feel so good. Let's go through the circle of emotional eating:<br />
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Step one: Something happens that causes you to feel stressed.<br />
Step two: You decide to eat something comforting to make you feel a little better about your situation.<br />
Step three: You feel better for about 5 minutes.<br />
Step four: You then try on that new pair of jeans and discover they no longer fit.<br />
Step five: You feel sad and in need of some comfort.<br />
Step six: You go back to step two and repeat the entire circle again.<br />
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You're essentially throwing yourself into a vicious cycle of hating yourself. It's a very sad, dark and terrible place to be.<br />
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My suggestions:<br />
- Keep comfort food to an absolute minimum. This doesn't mean say no all together, because then you'll crave it.<br />
- Learn what a serving size is and only have one serving. You are only one person, don't eat for 5.<br />
- Seek a healthy alternative like going for a run when you're mad or drawing when you're sad.<br />
- Seek healthy comfort foods. My favorite is red bell peppers and hummus.<br />
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The biggest thing that I can't support enough is looking at yourself through a clean lens. You may not like what you see, but be honest with yourself and love yourself anyways.Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com0tag:blogger.com,1999:blog-4637275828549711125.post-82530352002304260752012-08-18T14:03:00.001-07:002012-08-18T14:03:17.054-07:00End of the InternshipYesterday was my last technical day as an intern. I just wanted to say thank you to all of my awesome viewer that read my blogs. I was not expecting this much multinational love!<br />
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I will definitely keep the blog going, but I will change my focus a little bit. Because I'm not actually in a food bank, I can't really tell you want we have in it to do recipe days any more. But I can't assume some things based of seasonality. So I will try my best to keep feeding you all some recipes so you can feed yourselves.<br />
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I will start focusing more of food advocacy and nutritional health along with diet, exercise and other fun stuff like that. It should be fun and get pretty interesting.<br />
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I will have a blog every day or ever few days depending on how my schedule is and if I feel inspired. I haven't been feeling very inspired lately, to be honest. I've felt like my passion for food has become a chore in the past few weeks. So I hope that my fire comes back. I miss being so passionate about something I truly love.<br />
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For now, I leave you with some words or wisdom:<br />
Eat well, drink well, be well.Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com0tag:blogger.com,1999:blog-4637275828549711125.post-42259653771793466002012-08-15T15:23:00.002-07:002012-08-15T15:23:26.640-07:00Food Fight ReviewToday I wanted to look at food advocacy a little more. I thought by watching a popular documentary called Food Fight, I could see what is already out there and go from there.<br />
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While I was watching Food Wars, I realized a few things about the film.<br />
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1) It never really gave a lot of hard numbers.<br />
2) It's a lot of opinions about food.<br />
3) There was a lot of history behind the United States agricultural system.<br />
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I thought the film was a casual piece that went along with the book. I found this to be people in suits talking about food. I do not see this as a bad thing, necessarily, but I do think it does not fit my definition of a documentary. That definition being a film about a process of reality (an example being a film documenting the growth of a farm). I saw this as more of a long interview of people that were talked about in the book along with history of the US agricultural system.<br />
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The first thing I realized was the no hard numbers phenomenon. What numbers were given were in quotes by people in their interviews. It's more of a personal peeve of mine. I like numbers. I like charts. I like reading scientific studies for fun.<br />
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The second factor I found interesting was the fact there were a lot of opinions. Again, no hard facts. The people that were interviewed are considered to be well known for their food knowledge, but none of them study food. They are just food lovers. Don't get me wrong, I'm a food lover as well. But I guess I need more scientific material than the documentary was offering.<br />
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Third, the thing I enjoyed most, the documentary focused a great deal on the US agricultural movements from small agriculture, to big agriculture, to small farmer's markets. I thought it was great to see a history lesson about this because it is not taught is a part of high school curriculum. I was taught it in college in an Anthropology of Food class. I, personally, think it should be widely known knowledge how the food system works, not just for the college educated.<br />
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If I were to grade Food Fight, I would give it a B. It was easy to watch, and entertaining. I feel like it would be a great intro documentary for people to watch that are just getting started becoming more intrigued with the American Food system. Like I have said, it is more opinion and history than fact, but it is still enjoyable and worth watching if you do not know the history of Big Ag or do not know who Earl Butz is.Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com0tag:blogger.com,1999:blog-4637275828549711125.post-41866000147680907352012-08-10T13:43:00.002-07:002012-08-10T13:43:55.539-07:00Seafood is from the Ocean, not Nebraska<br />
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">As you read in my last blog, one of my opinions is
to never expect fresh seafood after a certain amount of miles.<o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">What in the world do I mean by that. Let's look at
the logistics:<o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">Seafood is from the ocean (duh). <o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">The ocean (either Atlantic of Pacific) is on the eastern
and western boarders of the USA, respectively. <o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">To get seafood to places that are not touching
ocean, you have to transport it by air, train or truck (more than likely
truck).<o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">Cost of gas is crazy in the US currently.<o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">Getting stuff from the ocean to Nebraska is going
to cost more than ocean to 25mi from the ocean. <o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">Getting it there "fresh" requires it to
be frozen to, as the companies put it, "seal in the freshness". Which
really means, "So it won't go rotten". But no guarantees. Who know
how many times it's been thawed and refrozen?<o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">Why don't I like to buy seafood if I'm only 200mi
from an ocean then? <o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">My answer seems simple to me, but I'll explain it.
My answer: because I don't know when it died. This goes for all of my meat. I
like to know when my food died to I know how long it has been frozen, shipped,
delivered and sitting on a shelf. With frozen shrimp, for example, I have no
idea when it died and was processed. <o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">When I get my meat from a butcher or from a farmer
who raises his or her own meat, I can ask when it died and see if I think it
would be worth it. I can also ask if it was raised and killed in a humane way,
if it was full of antibiotics, what it ate, and if was raised in my state. I
think these are all very important questions that do make a difference when it
comes to how the meat tastes.<o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">I know you can’t do this with things like fresh
seafood or wild game. But with that you can assume that it was not full of
antibiotics or force fed corn. <o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">To clarify, I have no issue with frozen meat. I
think freezing is a great way to preserve things. But what I do have issue with
is the amount of fuel and energy it takes to get seafood to places that seafood
would not naturally be. <o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">I am a creature of eating things that would
naturally grow in the environment around me. I don't eat things like Kobe beef,
lobster, clams or papayas because they don't grow in the Northwestern US (or at
least in my neck of the woods). They have to be imported, processed, and
distributed. Also, in order for fruits to be ripe by the time they reach there,
they are truck ripened instead of vine ripened. If you want quality, you have
to skip the bananas and go for something in your area. I’ll have more about the
topic of transporting food in blogs to come.<o:p></o:p></span></div>
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<span style="font-family: Times; font-size: 16.0pt; mso-bidi-font-family: Times;">For now, I’d like to leave you with the question:
Where did your food come from and how long did it take to get to your plate? <o:p></o:p></span></div>
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<br /></div>Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com0tag:blogger.com,1999:blog-4637275828549711125.post-17123596009156260922012-08-03T20:57:00.001-07:002012-08-03T20:57:22.097-07:00Blog of Topics to Come.As I sit here, a week of no blogging, I have a few things I've been thinking about and I feel like this would be the place to put them out.<br />
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one:<br />
If you live over 200 miles from an ocean, don't expect your seafood to be fresh. It has been frozen.<br />
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two:<br />
Please, for the love of Pete, know how to cook what you want to cook. Or at least do some research first.<br />
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three:<br />
Only cook with wine you'd drink. If you don't drink wine, then don't cook with it. Same goes with beer.<br />
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four:<br />
Liquor that is "super premium" is NOT for mixing. If you don't like the taste of it neat, don't drink it.<br />
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five:<br />
Eat some variety.<br />
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six:<br />
Rule 5, but only if it's in season.<br />
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seven:<br />
Food is more than fuel, it is to be enjoyed. Slow down!<br />
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All of these things will be explained more in the coming days. Think of this as a... Blog of Contents kind of a thing.<br />
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I'll be spending the next few days covering these rules and more. I'll be talking a lot about food advocacy more and even more into depth about my professional opinions about food and health.Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com0tag:blogger.com,1999:blog-4637275828549711125.post-45401923313012931772012-07-27T17:09:00.002-07:002012-07-27T17:09:29.576-07:00Losing Weight<!--[if gte mso 9]><xml>
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<span class="Apple-style-span" style="font-family: inherit;">Hello everyone, and happy Friday. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Today I’d like to talk about something that I have wanted to
talk about for a while. That is how to lose weight. People think that you need
fancy pills or a gym membership to lose weight. I simply do not think that.
There are, however, a few things that I think the public should know about when
it comes to weight loss and eating lifestyle choices in general. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Eating things that are low in calorie are good. BUT! Does
that mean you should drink a diet soda along with your super large cheeseburger
and extra fries? No. Diet soda has a chemical called aspartame in it. Aspartame
is a chemical that is used as a non-calorie sweetener for things like gum and
diet soda. It breaks down to residual chemicals in the body. These chemicals
are: aspartic acid, phenylalanine, and methanol. It can then be further broken
down into formaldehyde (you know, that stuff they put dead bodies in so they
won’t break down). The carbonation in the soda also causes dehydration and
bloating. So you want to drink more, which make you even more bloated and
dehydrated. Funny how that works, huh?</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Not to mention, you are still eating over a thousand
calories of food in one sitting! </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">A similar thought process would be using all “light” or
“low/no fat” items. The issues with these are that they are full of chemicals.
They have things that the average person has no idea what it is (for example,
“calcium disodium EDTA” in my roommate’s light Caesar dressing. By the way,
calcium disodium EDTA is a chemical that removes heavy metals in the body and
is toxic in high doses.) My personal rule of thumb is to never eat anything
that advertises that it is lower in fat than it used to be or the same brand in
regular fat. This really just means loaded with chemicals and doesn’t taste as
good. Just buy the regular kind and use less, or eliminate it all together.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Another diet some people adhere to be a vegetarian or a
vegan to lose weight. I have much love for vegetarians and vegans, but I have
my issues with it. First, just because it does not have meat does not mean it
is low in calories. You can eat a pound of pasta with a stick of butter and
still have it be vegetarian. But that will not help you lose weight. Humans
require protein. There are ways to combine the various incomplete proteins to
make a whole protein (an example being rice and beans). There are also
non-animal examples of perfect proteins like quinoa and soy. I would not recommend
this as a way to lose weight. I would, however, suggest this if you are a
person who does not like the taste of meat or the knowledge of eating flesh. Just
make sure you are getting enough protein and getting good quality food in you.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">There’s another diet that I am very interested in. It’s
called the Paleo diet. It’s a diet that is designed to be like the diet of
human ancestors of the Paleolithic era. The diet is very meat heavy. It
eliminates the consumption of corn, potato, grains and diary. So pretty much
the diet is eating a steak and fresh, organic veggies. I love the diet, I think
it’s delicious and does wonders for people’s bodies when done correctly. But,
there are a few issues that come along with it. It’s expensive. It takes a long
time and a lot of effort to find food. With out the proper exercise plan, you
can gain weight. This diet was originally designed to accompany a strict, and
brutal, work out routine. But honestly, if you don’t exercise with any diet,
you can gain weight.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Whatever you eat, eat well and remember that calories in
needs to equal calories out in order to maintain weight. In order to lose
weight, you need to burn more calories than you consume. There are easy ways to
do this that do not involve a gym. Walk around the neighborhood, tend to your
garden, take the stairs more often, park at the back of the parking lot, get an
at-home work out video, or play with your kids or dog. Easy, fun and have many benefits.
</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Being active is the key to losing weight. You can do it even
while doing things you would already do. When you’re relaxing and watching TV
after a long day at work, do some crunches or jumping jacks during the
commercial break. They do not last for more than 4 minutes (and let’s be real,
no one likes to watch commercials anyways). It’s the little things that count! Every
calorie counts! There are 3500 calories per pound of fat in the body. That’s a
lot of jumping jacks! But we can do it!</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: inherit;">Have a lovely night and I’ll have another post tomorrow!</span></div>
<!--EndFragment-->Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com0tag:blogger.com,1999:blog-4637275828549711125.post-77819251264200997292012-07-26T14:46:00.002-07:002012-07-26T14:46:44.486-07:00FDA RegulationsFor today's assignment I'm giving you, read this and leave a comment about how it makes you feel.<br />
<br />
http://www.cbsnews.com/2300-204_162-10004411.html<br />
<br />
<br />
What can we do about it?<br />
<br />
<br />
More about it later. Right now I want to go do a "heeby jeeby" dance and maybe shower with bleach.Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com0tag:blogger.com,1999:blog-4637275828549711125.post-72696906374312808142012-07-25T16:21:00.000-07:002012-07-25T16:21:00.114-07:00Non-food FoodAt the food bank we're always in need of donations, food and non-food items. You've all heard/read me talk about all of the food items, so today I'd like to talk a bit about the non-food items.<br />
<br />
We at the food bank LOVE to see things that aren't food. By that, I don't mean Cheetos. I mean soap, aluminum foil, paper towels, toilet paper, etc.<br />
<br />
People usually think of the food bank as a place to get the food humans need to survive. But what about the rest of the time? People require toilet paper, too.<br />
<br />
That is the basic statement that will drive this blog. People need toilet paper, too.<br />
<br />
I understand that people don't have a toilet paper tree in their backyard they can pick and have extra to give out. I understand that TP is expensive. But in my opinion, even more of a reason to help out.<br />
<br />
I got a call a few days ago from a single mother that could not afford toilet paper for the next few days until she got her pay check. She did not want to steal it. She did not want to over draw her account for it. She just wanted a few rolls of toilet paper to get her and her children through the week.<br />
<br />
Same thing with stuff like dog and cat food. Animals have to eat too. We do not give out huge sacks of it. Only enough to get through a few days. But I personally could not fathom dealing with the pain of not feeding an animal because I needed something (like my electricity paid) first.<br />
<br />
Other non-food donations could include:<br />
- wax paper<br />
- shampoo / conditioner<br />
- unopened allergy medication<br />
- Britta filters<br />
- paper towels/napkins<br />
- cash (we use this in any way you designate or as we see fit)<br />
- boxes, plastic bags and egg carton (used in food distribution to give out food)<br />
- TIME! Sign up to volunteer!<br />
- diapers (baby and adult)<br />
- feminine products<br />
- food storage containers<br />
<br />
And of course:<br />
- Toilet paper.<br />
<br />
<br />
<br />
<br />
Thank you all and remember to take time to think about the community as a whole.Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com0tag:blogger.com,1999:blog-4637275828549711125.post-78908890582183350482012-07-23T16:16:00.001-07:002012-07-23T16:16:25.426-07:00Having Fun With Your FoodToday I'd like to talk about fun with food. I don't mean playing with it on your plate, I mean with flavor.<br />
<br />
Here's a few of my tips:<br />
<br />
- Add herbs! Fresh or dried, adding herbs to a dish adds humungous amounts of flavor with out adding too many (if any measurable amount) of calories.<br />
<br />
- Eat seasonally. This means knowing what is in season in your area of the world at that time. These things are usually cheaper and haven't been in the store for too long. Right now in Washington, Walla Walla sweet onions are in season and I can't get enough.<br />
<br />
- Eat a kind of cuisine you've never had before. Never had Thai food (like green curry)? Try some! Never had French cuisine (like a lovely boeuf bourguignon) ? Go for it! Never had Greek food (my favorite is spanakopita)? You're really missing out! TRY IT! Who knows, you might just find a new favorite food. I'll post the links to the recipes of the dishes I mentioned at the bottom.<br />
<br />
- Don't be afraid of sauce. Learn how to make the 5 mother sauces and use them! If you don't know what those are, I'll post a link for ya.<br />
<br />
- Try a kind of meat you've never tried. I tried venison for the first time a few years ago and I haven't been able to eat enough since. Or try a vegetarian dish if you'd like. Try falafel! (again, I'll post a recipe..)<br />
<br />
<br />
<br />
<br />
The moral of the story is, have fun! Food is an adventure! If you never step out of your comfort zone, you'll never know what you're missing out on!<br />
<br />
<br />
Recipes:<br />
Thai Green Curry: http://thaifood.about.com/od/thairecipes/r/limeleafcurry.htm<br />
<br />
Beouf Bourguingnon: :http://projects.washingtonpost.com/recipes/2004/12/22/anthony-bourdains-boeuf-bourguignon/<br />
<br />
Spanikopita: http://allrecipes.com/recipe/spanakopita-greek-spinach-pie/<br />
<br />
5 Mother Sauces: http://lynnescountrykitchen.net/sauc/mothersauces.html<br />
<br />
Falafel: http://www.epicurious.com/recipes/food/views/My-Favorite-Falafel-231755<br />
<br />
<br />
<br />
<br />
Enjoy and play with your food!<br />
<br />
<br />Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com0tag:blogger.com,1999:blog-4637275828549711125.post-16182651405357717482012-07-21T18:44:00.002-07:002012-07-21T18:44:53.886-07:00Produce Recipes!<span class="Apple-style-span" style="font-family: inherit;">I promised you recipes! Thank you for being patient. </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">To start off, here's a list of produce in my food bank that you may or may not know how to cook:</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- Fennel</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- Artichoke</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- Kale</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- Eggplant</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- Beets</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- Parsnips</span><br />
<span class="Apple-style-span" style="font-family: inherit;">- Collard Greens</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Let's go in order....</span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br /></span><br />
<span class="Apple-style-span" style="font-family: inherit;">Baked Rigatoni with Italian Sausage and Fennel:</span><br />
<span class="Apple-style-span" style="font-family: inherit;"></span><br />
<ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">1 pound hot Italian sausage links</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">1 (16 ounce) package rigatoni pasta</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">1 (24 ounce) jar marinara sauce or 24oz of my recipe (in earlier post)</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">1 bulb fennel, trimmed and thinly sliced</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">1 roasted red bell pepper, chopped (you can do this in your oven! You don't have to buy a jar!)</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">1/2 yellow onion, chopped</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">1/4 cup chopped fresh basil leaves</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">2 cloves garlic, minced</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">salt and pepper to taste</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">1 cup shredded mozzarella cheese</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup grated Parmesan cheese</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">1/2 cup grated Asiago cheese</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook until almost tender (called al dente), about 10 minutes depending on pasta. Fry the sausages in a large skillet over medium heat, turning frequently until cooked through, should take about 15 minutes. Remove from the skillet, cool slightly and slice into rounds. Add the garlic, fennel and onion to the skillet and season with salt and pepper. Saute for about 5 minutes, then add the roasted red peppers, basil, sliced sausage and pasta sauce. Heat through over low heat until warmed. Combine the pasta with the sauce and vegetables in a 9x13 inch baking dish. Spread the mozzarella, Parmesan and Asiago cheeses over the top. Cover with aluminum foil. Bake for 30 minutes, then remove the aluminum foil. Set the oven to broil, and cook for another 5 minutes or until cheese is browned. Serves 8. </span></li>
</ul>
<div>
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;"><br /></span></span></div>
<div>
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;">Artichoke:</span></span></div>
<div>
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;">2 Whole Artichokes</span></span></div>
<div>
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;">2 Tablespoon butter</span></span></div>
<div>
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;">2 cloves garlic</span></span></div>
<div>
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;">Water</span></span></div>
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="line-height: 16px;"><br /></span><br />
Fill the pan with just enough water to cover bottom. Bring to a full boil over high heat. While water is heating, trim and discard the stems and tough outer leaves of artichokes. Tuck slivers of butter and slices of garlic into artichoke leaves. </span><span class="Apple-style-span" style="line-height: 16px;">When water is boiling, place steamer insert in pot and set artichokes in steamer, stem-side down. Cover pot with lid and allow artichokes to steam for approximately 20 minutes, until tender.</span><div>
<span class="Apple-style-span" style="line-height: 16px;"><br /></span></div>
<div>
<span class="Apple-style-span" style="line-height: 16px;"><br /></span></div>
<div>
<span class="Apple-style-span" style="line-height: 16px;">Olive Garden's Sausage and Kale Soup:</span></div>
<div>
<span class="Apple-style-span" style="line-height: 16px;">1 pound Italian Sausage (I like to mix spicy and mild)</span></div>
<div>
<span class="Apple-style-span" style="line-height: 16px;">2 large Russet Potatoes cut into 1/4in bits</span></div>
<div>
<span class="Apple-style-span" style="line-height: 16px;">1 large Onion, diced</span></div>
<div>
<span class="Apple-style-span" style="line-height: 16px;">2 cloves of Garlic (or more, if you really like garlic)</span></div>
<div>
<span class="Apple-style-span" style="line-height: 16px;">2 cup Kale (Washed really well)</span></div>
<div>
<span class="Apple-style-span" style="line-height: 16px;">16oz Chicken Broth</span></div>
<div>
<span class="Apple-style-span" style="line-height: 16px;">1 Quart Water</span></div>
<div>
<span class="Apple-style-span" style="line-height: 16px;">1 cup Heavy Cream (or half and half, but cream just makes it rich and velvety)</span></div>
<div>
<span class="Apple-style-span" style="line-height: 16px;"><br /></span></div>
<div>
<span class="Apple-style-span" style="line-height: 16px;">Brown up the sausage in a large pot until browned. Add onions and garlic and saute, add broth and water. When at boil, add potatoes, kale and cream. Serve when potatoes are cooked through. Serves 4-6</span></div>
<div>
<span class="Apple-style-span" style="line-height: 16px;"><br /></span></div>
<div>
<span class="Apple-style-span" style="line-height: 16px;"><br /></span></div>
<div>
<span class="Apple-style-span" style="line-height: 16px;"><br /></span></div>
<div>
<span class="Apple-style-span" style="line-height: 16px;">Eggplant Au Grain</span></div>
<div>
<span class="Apple-style-span" style="line-height: 16px;"><br /></span></div>
<ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 pound eggplant, peeled and cut into 1/4 inch slices</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">2 Tablespoon olive oil</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 1/2 cup spaghetti sauce</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1 1/2 cup shredded part-skim mozzarella cheese</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">1/4 cup tablespoons shredded Parmesan cheese</li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><br /></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;">Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400 degrees F for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack. Place one eggplant slice in each of two 10-oz. ramekins coated with nonstick cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until bubbly and cheese is melted. Serves 4. </li>
</ul>
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<span class="Apple-style-span" style="line-height: 16px;">Borsht: </span></div>
<span class="Apple-style-span" style="line-height: 25px;">2L water<br />1 lb beet root, peeled, and coarsely grated<br />about 3 Tbsp. lemon juice, to taste<br />about 3 tsp. salt, to taste<br />2 hard boiled eggs, chopped<br />1 cup cucumber julienned (or in matchstick like cuts)<br />1/2 cup thinly sliced scallions<br />1/4 cup finely chopped dill</span><span class="Apple-style-span" style="line-height: 25px;">sour cream, for garnish</span></span><br />
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">Bring water to a boil and add grated beets. Lower heat and simmer for about 15 minutes. Turn off the heat and let the soup cool slightly. Add lemon juice and salt. Taste and adjust if necessary. Let the soup cool on the stove top then chill in the refrigerator until ready to serve. Combine eggs, cucumbers, scallions, and dill in a bowl and store in the fridge until ready to serve. When ready to serve: </span><span class="Apple-style-span" style="line-height: 20px;">Divide egg mixture between 6 bowls. Ladle soup over mixture, and garnish with sour cream. Makes 6 servings.</span></span><br />
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">Potato and Parsnip Mash:</span></span><br />
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">2 Russet Potatoes, pealed and in 1in pieces</span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">2 Parsnips, pealed and cut into 1/2in pieces</span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">2 med. Carrots, pealed and cut into 1/2in slices</span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">2 Tablespoon butter</span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">2 Tablespoon brown sugar</span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">1/2 teaspoon salt</span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;"><br /></span></span><br />
<span class="Apple-style-span" style="line-height: 16px;"><span class="Apple-style-span" style="font-family: inherit;">Place the potato, parsnip and carrot in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 20-25 minutes or until tender. Drain. In a small bowl, mash the vegetables with milk, butter, brown sugar and salt. Serves 4.</span></span><br />
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;">Zesty Collard Greens:</span></span><br />
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<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">1 Tablespoon olive oil</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">3 slices bacon</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">1 large onion, chopped</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">2 cloves garlic, minced</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon salt</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">1 teaspoon pepper</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">3 cups chicken broth</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">1 pinch red pepper flakes</span></li>
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">1 pound fresh collard greens, cut into 2-inch pieces</span></li>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 16px;">I've heard of a lot of people liking turkey necks or other pig product in theirs.... So you can add those too.</span></span></div>
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<ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: normal; list-style-image: initial; list-style-position: initial; list-style-type: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li class="plaincharacterwrap ingredient" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 16px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; overflow-x: hidden; overflow-y: hidden; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; word-wrap: break-word;"><span class="Apple-style-span" style="font-family: inherit;">Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon from pan, crumble and return to the pan. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add collard greens, and fry until they start to wilt. Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender. Serves 6. </span></li>
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<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 20px;">Now you know how to use the produce at the food bank that you may not know how to use! </span></span><br />
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<span class="Apple-style-span" style="line-height: 20px;">I don't know about you, but I love trying new things. If you have any recipes you really like, send them to me! I'd love to try them out! Who knows, maybe I'll post them up on here! </span></div>Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com1tag:blogger.com,1999:blog-4637275828549711125.post-40824357876965939322012-07-20T10:59:00.001-07:002012-07-20T10:59:03.102-07:00Energy DrinksBefore I start, I PROMISE I'll have the veggie recipes up this afternoon. We're gunna get a new shipment in of produce today but for now, I can safely tell you I'll have a collard green recipe, a beet recipe and a an onion recipe that will all blow your socks off.<br />
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Now on to my morning rant about my personal pet peeves about the food bank.<br />
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My biggest pet peeve in the food bank: When I see clients with energy drinks. Not only are they terrible for you, but they're a waste of money! I've seen people come into the food bank drinking one, pull another one out of their purse, then drink that one!<br />
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Let's do the math.<br />
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<span class="Apple-style-span" style="font-family: inherit;">The drinks are ~$2 a piece. If you drink 2 in front of me, I can only assume you have one more during the day sometime. So. ~$6 a day. Every day. That's ~$42 a week, ~$168 a month, ~$2,016 a YEAR.</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">List of ingredients for Monster Energy Drink (regular, not the sugar free kind):</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Carbonated water, Sucralose (sugar), Glucose (sugar), Citric acid, Natural flavors (Natural monster flavor???), Taurine (natural in animals and humans, but synthetically made), Sodium citrate (the salt that's in citric acid), Color added (whatever that means), Panax ginseng (an Asian aphrodisiac and stimulant), Root extract (which root, we'll never know), L-carnitine (used to treat heart, kidney diseases and male infertility), Caffeine (CNS stimulant), Sorbic acid (food preservative), Benzoic acid (a salty food preservative), Niacinamide (part of the Vit B group), Sodium chloride (table salt), Glucuronolactone (connective tissue found in plant gums), Inositol (sugar with half the sugary taste of sucrose, which is table sugar), Guarana seed extract (stimulant), Pyridoxine (Vit B6), Hydrochloride (hydrochloric acid, like the stuff you use in chem class), Sucralose (more sugar!?), Riboflavin (essential vitamin) , Maltodextrin (corn), Cyanocobalamin (Vit B12). </span><br />
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<span class="Apple-style-span" style="font-family: inherit;">So you're paying for a company to fill you up with sugar, chemicals, and some stuff that actually is good for you. But here's the thing, the amount of "healthy" things in there is next to nothing. </span><br />
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<span class="Apple-style-span" style="font-family: inherit;">If you want to have some vitamins, eat something natural. Eat a salad. Eat some meat. Drink a homemade smoothie. Eat an apple or some cherries! </span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Just do something other than drink these nasty things. And whatever you do, don't bring them into the food bank or I will lecture you until you throw it out. If you want something to drink, I'll get you some water or orange juice. </span><br />Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com0tag:blogger.com,1999:blog-4637275828549711125.post-29967588031243831382012-07-19T12:42:00.001-07:002012-07-19T12:42:56.661-07:00Fresh Produce (with recipes!)<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: inherit;">For today's entry, I'd like to talk about my second favorite thing in the world. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">FRESH PRODUCE!</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">I never seen to get enough of it! I know it may seem a little freaky ( I mean come on, fennel looks intimidating). But it's surprisingly easy to use and eat. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">For beginners, I suggest starting off easy. One of my favorite ways to get vegetables into my meal is to just keep adding them in. I make my own marinara sauce (I'll put my recipe at the end for ya). So that's already full of delicious, easy to eat veggies, and then when I make my pasta I try and use pasta that is either whole grain or made with vegetables inside it. Then, when I'm heating up my sauce, I'll toss in some spinach to wilt. Delicious, cheap, and a great source of vitamins and fiber. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">For those seeking a little more fun with your vegetables, try stuffing something! I LOVE stuffed zucchini pizzas! Again, all these recipes will be on the bottom. Zucchini pizza gives you the taste of all the cheese and sauce, with less than 100 calories per serving. You seriously cannot go wrong with these. If you don't like zucchini for whatever crazy reason, there's always red bell peppers! They work well for being vessels for quinoa or brown rice baked inside. Yummy! I'll put a recipe for that in here too. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">For those who are REALLY adventurous and want to try something completely off the wall, I suggest ratatouille. It's a French dish with eggplant, zucchini and bell pepper in a tomato sauce. I'll put a recipe for it at the bottom. :) It takes a little effort with all of the slicing, but with a mandolin, it's a breeze!</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">I'll post another blog today with more information about what the heck to do with some of the veggies that are currently in my food bank. So come in, take some, and I'll teach you what to do with it!</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Emily's Marinara:</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 can of stewed tomatoes (with juice)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 small can of tomato paste</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 can of crushed tomatoes</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 can tomato sauce</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 medium onion, diced finely</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">3 cloves of garlic, minced.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 Tbsp olive oil</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">2 tsp dried basil (or fresh if you have it)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">2 tsp dried oregano (or fresh if you have it)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 bay leaf</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">1 C red wine (or red wine vinegar, but I really like to use a red wine like a Syrah or even a Malbec)</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">salt and pepper to taste</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Saute onion and garlic in olive oil until soft. Add in wine to deglaze the pan. Stir in tomato paste, add the rest of the ingredients. Bring to a boil, then turn down the heat and simmer for at least an hour. The longer it simmers, the better it is. Remember to take out the bay leaf before serving!</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Stuffed Zucchini Pizzas:</span></div>
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: inherit;">2 pounds of medium sized zucchini </span></span></div>
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 24px;">1 8 oz can pizza sauce or 1C of marinara </span><span class="Apple-style-span" style="line-height: 24px;">1/4 cup bread crumbs </span><span class="Apple-style-span" style="line-height: 24px;">1/4 cup shredded Parmesan cheese </span><span class="Apple-style-span" style="line-height: 24px;">1/4 cup shredded mozzarella cheese </span><span class="Apple-style-span" style="line-height: 24px;">1 tsp salt</span><span class="Apple-style-span" style="line-height: 24px;">1 tsp pepper</span><span class="Apple-style-span" style="line-height: 24px;">1-2 tsp dried oregano, crushed to release the flavor</span><span class="Apple-style-span" style="line-height: 24px;">couple of cloves of garlic, finely minced (Or a teaspoon or so of garlic powder.)</span><span class="Apple-style-span" style="line-height: 24px;">dash of crushed red pepper flakes (If you like it hot!)</span></span><br />
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<span class="Apple-style-span" style="line-height: 24px;"><span class="Apple-style-span" style="font-family: inherit;">Clean and slice each zucchini in half. Scoop out the insides with a spoon and set the zucchini shells on a lined pan.</span></span></div>
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Preheat your oven to 425º. Clean and slice each zucchini in half lengthwise. Scoop out the inside part with a spoon (safe the insides!) and put them on a lined baking pan. Chop up the inside part that you took out and add sauce, parmesan cheese, bread crumbs and the seasonings. Spoon the mix into the hollowed out zucchini. Top with the mozzarella cheese. Put them in the oven and bake for 20-25 min. </div>
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Stuffed Red Bell Peppers:</div>
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<span class="Apple-style-span" style="line-height: 23px;">4 medium red bell peppers</span></div>
</span><span class="Apple-style-span" style="line-height: 23px;">4 1/2 cups fresh spinach</span></span><br />
<span class="Apple-style-span" style="line-height: 23px;"><span class="Apple-style-span" style="font-family: inherit;">1 1/2 cups cooked quinoa</span></span><br />
<span class="Apple-style-span" style="line-height: 23px;"><span class="Apple-style-span" style="font-family: inherit;">2-3 tablespoons olive oil</span></span><br />
<span class="Apple-style-span" style="line-height: 23px;"><span class="Apple-style-span" style="font-family: inherit;">1 tablespoon minced garlic</span></span><br />
<span class="Apple-style-span" style="line-height: 23px;"><span class="Apple-style-span" style="font-family: inherit;">1/2 tablespoon Italian seasoning</span></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><span class="Apple-style-span" style="line-height: 23px;">s</span><span class="Apple-style-span" style="line-height: 23px;">alt to taste</span></span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 400 degrees. Gently cut the tops off of the bell peppers with a knife and scoop out the insides with a small spoon. Flip the peppers upside down on a paper towel to drain some of the water and juice off. After a few minutes of draining, gently rub olive oil on both the inside and outside of the bell peppers. Place the tomatoes on a foil-lined baking sheet and bake for 20 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">While the bell peppers are baking, cook spinach and garlic in a tablespoon of olive oil until the spinach becomes wilted. Add quinoa and season with salt and Italian seasoning. Once the bell peppers are done baking, take them out of the oven and stuff them with the spinach and quinoa mixture with a spoon. Place the stuffed bell peppers back in the oven and cook for another 10 minutes. After about 10 minutes, sprinkle tops of peppers with salt and serve.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Ratatouille: </span></div>
<span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-family: inherit;">1 small eggplant<br />1 zucchini (Italian squash)<br />1 summer squash<br />1 red bell pepper<br />1 clove of garlic<br />1/4 tsp salt<br />1/4 tsp pepper<br />1/8 tsp red pepper flakes, optional<br />1/4 tsp basil<br />1/8 tsp oregano<br />1/4C olive oil<br />1 8oz can tomato sauce</span></span><br />
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<span class="Apple-style-span" style="font-family: inherit;">Preheat oven to 350 degrees.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Slice eggplant, zucchini, squash and bell pepper into 1/8″ rounds. Add to a large bowl with minced garlic. Sprinkle with spices and seasonings. Drizzle with 1 tbsp olive oil. Toss and allow to sit for 5-10 minutes.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Preheat a large sautée pan with 1 tbsp olive oil. When pan is warm, add 1/3 of your vegetables. Tossing and flipping until slightly browned. Repeat with remaining olive oil and vegetables.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">In individual dishes (or one large oven safe dish), spoon a thin layer of tomato sauce on the bottom. Arrange vegetable slices as desired. Bake for 10-15 minutes or until tender and sauce is bubbly.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Serve warm with bread or as a side dish to a larger meal.</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">These are only some recipes I could think of off the top of my head that are easy and delicious. I'll post another blog sometime today or tomorrow going through all of the produce I have here telling you what to do with it.</span></div>Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com0tag:blogger.com,1999:blog-4637275828549711125.post-77156409703406904302012-07-18T15:18:00.001-07:002012-07-18T15:18:13.244-07:00Making Your Own FoodToday I'd like to jump on one of my favorite subjects.<br />
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Making your own food.<br />
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We are now full swing into the microwave generation. We want our food to be done I Dream of Genie style with just a magic nod of the head. I hate to break it to you, but food takes time to prepare. I suggest we stop getting mad at the microwave for not having our food perfectly cooked in 5 seconds and instead prioritize food.<br />
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I, being a college student, understand time crunches. I realize that we don't always have time to make a 5 course meal with a perfect table setting. I get it. But, what you do have, is a secret weapon.<br />
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That weapon is...<br />
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A Crock Pot!<br />
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For the crock pot, all you do is throw a cut of meat (like a pot roast) in it with some cut up veggies (like carrot, celery, onion, parsnips, and anything else you have on hand) with some seasonings (like pepper, salt, a bay leaf and thyme) and some stock (or a good beer) in to the pot. Leave it on low all day or high for 4 hours or so depending on your meat and BAM! Dinner. Beef stew. Make some mashed potatoes to go with it and YUM! Plus, any left overs will easily save for left overs.<br />
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If you don't have a crock pot, they are a huge time and energy saver. Not only can you have a delicious meal with low effort, but you can have that with out heating up your entire house with an oven on.<br />
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By making your own food, you safe money, have better food, and can have community with your family. Somehow America has lost the idea of families eating together. I saw we need to put down the cell phones, turn off the TV and have an actual conversation for once. Heck, even once a week to ease into it. Our families have become more and more distant from each other. This can only lead to trouble, in my opinion. Kids do not have the same responsibility or respect they used to. In my opinion, I think that comes from lack of a solid parental influence. If you disagree, please feel free to argue.<br />
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Also, for clarification, when I say "make your own food", I DO NOT mean Kraft Mac and Cheese. I mean a real dinner. Meat, veggies, fruit, some grains. Nothing that comes from a box with a cartoon character on it. I realize that mac and cheese is easy and good (heck, it's one of my comfort foods) but try making it from scratch. I'll post a recipe later for a healthier mac and cheese that will blow wind up your skirt, I promise.<br />
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With the idea of making your own food, if you have kids, have them help you! Have them stir things or if they're old enough, prep some vegetables. Make cooking a regular part of the day. It is rewarding to all involved. Parents don't have to cook the entire meal by themselves and kids feel accomplished by helping.<br />
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So please. Pretty, pretty, PRETTY please. Try making your own dinner at least once every week. My personal goal would be that people would eat at home the majority of the time and make things like fast food a rarity if ever.Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com0tag:blogger.com,1999:blog-4637275828549711125.post-63287782242660342602012-07-17T14:33:00.001-07:002012-07-17T14:33:17.725-07:00More Recipes!I realized how many carbs were in today's recipes. So here's a list of some stuff that would also work and is protein based.<br />
Surprisingly enough, there is a good portion of these ingredients in the food bank!<br />
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Thai style Chicken Sate (kabob style food) with peanut sauce. YUM.<br />
http://rasamalaysia.com/thai-chicken-sate-with-peanut-sauce/<br />
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I really want this sauce on a pulled pork sandwich right now... http://www.maysquared.com/blog/cherry-bbq-sauce/<br />
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Hawaiian Burger? YES PLEASE!<br />
http://chewoutloud.com/2012/07/14/hungry-hawaiian-burger/<br />
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I know it's hot outside, but this sounds like a tasty French Beef Stew!<br />
http://feedingandy.blogspot.com/2012/07/blanquette-de-boeuf.html<br />
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There's nothing better in summer than Grilled Chicken with Citrus BBQ Sauce!<br />
http://www.handletheheat.com/2012/07/brown-sugar-citrus-grilled-chicken.html<br />
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This sounds refreshing and delicious! Sweet, Spicy and Crunchy Chicken Lettuce Wraps.<br />
http://www.littlespoon.ca/2012/06/spicy-sweet-and-crunchy-lettuce-wraps.html<br />
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Lemon Chicken.<br />
http://salu-salo.com/cantonese-style-lemon-chicken/<br />
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This Chicken Parmesan looks stupid tasty.<br />
http://thehealthyfoodie.com/2012/07/11/grilled-chicken-parmesan-a-summertime-version/<br />
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I apologize for the blog-to-blog travel. But these look delicious.<br />
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... And now I'm hungry....<br />
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If you ever need food inspiration or just wanna look at some really good lookin' food, I suggest Foodgawker.com. Delicious.<br />
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Bon Appetite!Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com0tag:blogger.com,1999:blog-4637275828549711125.post-34227585359968540932012-07-17T09:05:00.000-07:002012-07-17T09:05:02.993-07:00Food Bank Food week 2<!--[if gte mso 9]><xml>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">Breakfast: Pumpkin
Pancakes<o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">Ingredients: <o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1
1/2 cups milk<o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1
cup pumpkin puree<o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1
egg<o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>2
tablespoons vegetable oil<o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>2
cups all-purpose flour<o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>3
tablespoons brown sugar<o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>2
teaspoons baking powder<o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1
teaspoon <a href="http://allrecipes.com/recipe/pumpkin-pancakes/"><span style="color: black; text-decoration: none; text-underline: none;">baking soda</span></a><o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1
teaspoon ground cinnamon<o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1/2
teaspoon ground ginger<o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1/2
teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.0in;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">Maple syrup. I prefer the real stuff,
but you can use “pancake syrup” if that’s all you have.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal" style="tab-stops: 0in;">
<br /></div>
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<!--[if !supportLists]--><span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Cambria; mso-bidi-font-size: 11.0pt; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Cambria; mso-fareast-theme-font: minor-latin; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-list: Ignore;"><span style="font: 7.0pt "Times New Roman";">
</span></span></span><!--[endif]--><span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">In a bowl, mix together the milk, pumpkin, egg, oil (wet
ingredients). Combine the flour, brown sugar, baking powder, baking soda,
cinnamon, ginger and salt in a separate bowl (dry ingredients). Stir into the
pumpkin puree until combined, but not over beat. <o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each
pancake. Brown on both sides and serve hot.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">Tip! For extra special pancakes, use brown butter instead of oil
in the pan. To make browned butter, take a good heap of butter, melt it, and
keep it on the heat until it is nutty smelling and slightly golden. Be careful
not to burn the butter, though!<o:p></o:p></span></div>
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<br /></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">Serves 4</span><span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">Lunch: Ham and Spaghetti
Salad<o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">Ingredients: <o:p></o:p></span></div>
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<br /></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>2
(12 ounce) packages spaghetti (or another kind of pasta of your choice. Just
make sure to adjust cooking time). <o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1
small red onion, finely chopped<o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1
red bell pepper, seeded and finely chopped<o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1
cucumber, chopped<o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1
tomato, chopped<o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>6
Mushrooms sliced<o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>2
C cubed ham<o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1
(16 ounce) bottle fat-free Italian salad dressing<o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span>1
(.7 ounce) package dry Italian salad dressing mix (optional, but it really
makes it so much better!)<o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1
teaspoon <a href="http://allrecipes.com/recipe/light-spaghetti-salad/detail.aspx"><span style="color: black; text-decoration: none; text-underline: none;">salt</span></a><o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>Optional:
Parmesan cheese</span><span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">Bring a large pot of lightly salted
water to a boil. Cook spaghetti in the boiling water, stirring occasionally
until cooked through but firm to the bite, about 12 minutes. Drain and rinse in
cold water.<o:p></o:p></span></div>
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<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">Place spaghetti into a large salad
bowl and toss with red onion, red bell pepper, cucumber, tomato, ham, Italian
salad dressing, salad dressing mix, salt and cheese. Chill before serving;
salad is better the longer it chills.<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">Serves 4<o:p></o:p></span></div>
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<br /></div>
<div class="MsoNormal">
<br /></div>
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<br /></div>
<div class="MsoNormal">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">Dinner: Chili Cheese Corn
Bread Casserole <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">Ingredients: <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">1 lb. hamburger, browned, (drained)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">½ cup chopped onion<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">1 can diced tomatoes (do not drain)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">2 (15 oz) cans chili beans (or other kind if bean)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">½ - tsp. onion powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">3 - tsp. chili powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">1 – tsp cumin<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">sprinkle of cayenne if you like it hot<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">½ - tsp. garlic salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">salt & pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">1 cup shredded cheddar cheese<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.0in; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">1/2 cup additonal cheddar cheese for batter (optional, but
in my mind, totally necessary)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.0in;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">(2) - packages Jiffy Corn Muffin<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.0in;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">1 can of green chilies<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: 1.0in;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">Optional: Sour cream, Salsa, more
cheese.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">Mix Brown hamburger with onion and
drain. Add Tomatoes, chili beans and seasonings. Simmer for 15 minutes. Put
into greased 9x13 pan and sprinkle cheddar cheese on top. Mix corn bread mix
according to box directions. Add in green chilies and cheese. Pour corn muffin
mix on top of the chili and cheese cover completely. Bake at 400 degrees for 20
minutes or until golden brown.<o:p></o:p></span></div>
<div align="center" class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-align: center; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">Dessert: Zucchini Bread<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Georgia; mso-bidi-font-size: 16.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">Ingredients:<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>2
eggs, beaten<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1
1/3 cup sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>2
teaspoons vanilla<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>3
cups grated fresh zucchini<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>2/3
cup melted unsalted butter<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>2
teaspoons baking soda<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>Pinch
salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>3
cups all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1/2
teaspoon nutmeg<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>2
teaspoons cinnamon<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-layout-grid-align: none; mso-list: l0 level1 lfo1; mso-pagination: none; mso-text-indent-alt: -.5in; tab-stops: 11.0pt .5in; text-autospace: none; text-indent: -.5in;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1
cup chopped pecans or walnuts (optional, and delicious)<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1
cup dried cranberries or raisins (optional, and delicious)<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;"><span style="mso-tab-count: 1;"> </span><span style="mso-tab-count: 1;"> </span>1
cup chocolate chips (optional, but THE BEST THING EVER)<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">Preheat the oven to 350°F (175°C). In a large bowl, mix together
the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted
butter. Sprinkle baking soda and salt over the mixture and mix in. Add the
flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in
the nuts and dried cranberries or raisins if using. Divide the batter equally
between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness
at 50 minutes) or until a wooden pick inserted in to the center comes out
clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool
thoroughly.<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span style="color: black; font-size: 14.0pt; mso-ascii-font-family: Cambria; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Verdana; mso-bidi-font-size: 12.0pt; mso-hansi-font-family: Cambria; mso-hansi-theme-font: minor-latin;">Makes 2 loaves<o:p></o:p></span></div>
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<br /></div>
<!--EndFragment-->Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com0tag:blogger.com,1999:blog-4637275828549711125.post-3906795587672137682012-07-16T12:29:00.001-07:002012-07-16T12:29:41.209-07:00Halfway Done! Or Another Half to go.....<!--[if gte mso 9]><xml>
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<br />
<div class="MsoNormal">
Today I wanted to share more about myself and paint you a
picture of the girl behind the words.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I am a 22 year old intern that is working in a rural town of
Ellensburg, Washington. If you don’t know where that is, think of the state of
Washington, and go smack in the center. It’s a quite town, generally speaking.
There’s a university, so that comes with the normal parties (we were the
college that made 4loko change its formula). But in the summer time, that dies
down to a dull roar of the college students that stay behind trying to find
something to do. See, Ellensburg does not have a whole lot to do. There’s a
lake. There are churches. PLEANTY of churches (I swear there’s one on every
other block). There are a few bars, but I don’t personally find any of them
fun. No malls. No amusement parks. No fun. Basically, the fun gets sucked out
of you while you’re here. There is good hiking, though.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Anyways. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I am an intern to complete my BS in Public Health. I will
also be getting my BA in Anthropology at the end of the summer. Why the heck am
I in a food bank? I wanted to get more experience with working with food,
low-income people, and working in a non-profit environment. What have a I
learned so far? That I really don’t want to work in a food bank ever again. Don’t
get me wrong, I love the people, I just feel like this is a drowning place.
Ever day is an uphill battle to help those who need it. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
It has helped me focus in on what I really love. And that is
food. I have learned how to cook for more than 50 people at a time with ease. I
have learned different dietary needs. I have learned how to communicate better.
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This week is mid-way through my internship. I have completed
a few projects and need ideas for some new ones. Anyone have any ideas?</div>
<!--EndFragment-->Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com0tag:blogger.com,1999:blog-4637275828549711125.post-17571675787191236722012-07-14T14:51:00.002-07:002012-07-14T14:51:39.532-07:00Food SafetyThis week I ate nothing but food bank food. I feel pretty good. I didn't gain a tremendous amount of weight but I didn't lose any either. I had enough energy to get me through the day. All was going well until....<br />
<br />
<br />
Friday.<br />
<br />
<br />
Well, Thursday, really. I had a sandwich for lunch that was donated from an event in town. It tasted pretty dang good but was a little on the "too warm for a chicken salad sandwich" side. I figured that it was just because it was hot out that day and was out of a fridge for 20min. Well.... I was wrong. And I paid for it the next day.<br />
<br />
<br />
This brings me to the topic of the day and that is food safety.<br />
<br />
PLEASE keep food at a safe temperature or you will suffer the consequences (and believe me, they ain't cute).<br />
<br />
Cold food including raw meats, dairy, and left overs should be under 40 degrees until you want to cook them or consume them.<br />
<br />
Hot foods like cooked meats, cooked dishes and soups and other hot things should stay above 140 degrees.<br />
<br />
The middle 100 degrees is called THE DANGER ZONE! (bum bum bum!)<br />
<br />
It's the temperature that bacteria grow at a rapid rate in. Bacteria (like E. coli and Salmonella) grow incredibly fast in the middle temperatures.<br />
<br />
So how can we get our hot food (let's use beef stew as an example) to get from hot serving temperature to a cold refrigerated temperature safely? The answer is surface area. First you have to cool down until about the 140 mark so the stew a little so you don't melt your tupperware. Then pour it into a shallow, yet wide dish so it is spread out thin (you don't have to have it SUPER thin, but my rule of thumb is no thicker than 4in). If you have more stew than that, get more than one dish to put it in (or keep chowin' until you have enough room). Plastic gallon bags also work really well, you just have to make sure they are closed all the way or else you'll have a huge mess on your hands. Put it in the refrigerator and let it be.<br />
<br />
<br />
ANOTHER FABULOUS WAY TO GET SICK:<br />
<br />
Mix your cutting boards.<br />
<br />
Cross contamination is a lovely way to get sick. So make sure you are switching cutting boards and knives after cutting up a chicken and then cutting up veggies for a salad. The chicken juice on the board and knife may get you to a serious level of ill. Make sure you clean all of your dishes and counters well, too.<br />
<br />
<br />
<br />
<br />
<br />
Moral of the story, keep cold things cold and hot things hot. Keep everything clean and don't lick raw meat. Or you'll have a day like I had yesterday.Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com0tag:blogger.com,1999:blog-4637275828549711125.post-46917213490239116472012-07-13T14:03:00.001-07:002012-07-13T14:03:22.975-07:00Sweets<!--[if gte mso 9]><xml>
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<span class="Apple-style-span" style="font-family: 'Times New Roman';">Today I’d like
to talk about how much sugar is in food banks. Not just in baked goods, but in
things like ketchup, salad dressing and canned fruits.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman";">First and
foremost, I am a label reader. I look at everything about a product before I
eat it or serve it to others. I try not to have as much added sugar in my diet
as much as possible. So one day when I was reading a label of ketchup, I was
blow away that it had corn syrup in it. I understand that corn is cheap,
therefore a great thing to put into low cost products to cut the cost even
more. But seriously? I don’t want corn in my tomato products. Canned fruit is
another thing. Shouldn’t they naturally sweet? What are you trying to cover up?
To put it bluntly and in a brutally honest way, ew. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman";">On to the
processed sugary deserts that come into the food bank. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman";">We get donations
from the super markets around town as well as a major coffee house that was
started in Seattle and keeps popping up on every other block (guess which
cooperation I mean by that.. ;) ) And I love the fact that my small little town
is willing to donate stuff to the bank. But seriously? We get about 500lbs of
sweets a week. This includes, but not limited to: cakes, cookies, brownies,
cupcakes, pies and donuts. Depending on how much of it we have, people who come
into the bank can have 1-3 things. I don’t know about you, but I’ve never met
anyone that NEEDS 3 cakes. Just sayin’. Don’t get me wrong, I love a sweet
treat here and there and it wouldn’t be a birthday with out a cake. But I don’t
think that we need this much sugar! <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman";">So what can we
do about it? This is the part where you help me out, because I’m at a loss. I
don’t want to limit the amount of things that are donated to the food bank, but
I feel like all we get is bakery goods! Yesterday I set out a good couple
hundred pounds of sugar. I feel like I’m just contributing to the diabetes and
obesity in the area. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman";">WHICH BRINGS ME
TO A TANGENT! <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman";">If you tell me
you are diabetic and want diabetic friendly foods, why the heck are you
grabbing a cake, too!!? That just doesn’t make any sense to me. I don’t want to
waste my hard work on getting you healthy foods when you’re just going to shoot
up with insulin and eat a cake anyways. That makes me feel like my job is
worthless and you want to suffer in your disease. I know that is pretty rude,
but that’s my opinion as a frustrated public health professional. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman";">Any comments,
concerns, questions? Anything? If I don’t start getting feedback, I’m just
going to get more and more radical. Just a warning. <o:p></o:p></span></div>
<!--EndFragment-->Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com0tag:blogger.com,1999:blog-4637275828549711125.post-1915542682172983222012-07-12T11:35:00.003-07:002012-07-12T11:35:51.529-07:00Types of Volunteers<!--[if gte mso 9]><xml>
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Today I’d like to talk about volunteers in the food bank.
There are a few different kinds of people that volunteer in my food bank.
There’s the little old ladies that want to contribute, the horny old men that
like the teenaged girls, the teenaged girls that feel like they’re doing their
civic duty, the people who are getting their probation knocked down by doing
community service, the people that want to feel less guilty about using the
food bank, the people that want free food, and of course the churchies that
feel like God is telling them to feed the poor. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Yes, it’s a long list, but bear with me. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
- Little old Ladies: They’re sweet, but are slow. I really
appreciate what they are doing, but at the end of the day, they can’t hear as
well, they’re quiet and slow. Not up for conversation, just like to do their
job and leave. But sweet nonetheless.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
- Horny old Men: Some men just need more attention than
they’re getting at home. They like to sit and watch while the girls do the
work.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
- Teenaged girls: They’re usually sweet. But every once and
a while, you get a bad egg. They get their work done, like to chat, and are
generally very personable. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
- The Probies (or court ordered community service): I have
never seen any volunteer work as hard as some do. They genuinely want to work
off their debt to society. But, and it’s a huge but, there are some that will
work as slow as they can in order to not do as much work in the same amount of
hours. I try and as the reason why they’re here. I’ve never heard so many
stories about the police in my little town. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
- The Guilters: The people that are participants in the food
bank and want to feel less guilty about getting food so they want to serve too.
The issue with these people is that they aren’t the most reliable people. Some
are, most arent’. And they tend to be the same people in the following category
as well.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
- The Food Takers: These are the people that work here so
they get first dibs on the food donations that come in. Pretty much, as long as
they ask, it’s totally fine. If you want to work here for 3-4 hours a day for a
loaf of bread and some rice, sure. It’s the people that want to take home an
entire box of the best food they can find every day that I have issue with. I
understand the economy isn’t the best (Hello! I’m an unpaid intern!), but we
have policies against getting more than 2 uses (4 big boxes of food) of the
food bank per month. It’s abuse of the system.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
- The Churchies: These are the folks that work at the food
bank because the good Lord told them in prayer to feed the hungry. I could go
on a very long tangent about this, but I’ll just stick to work ethic. These
people are generally great. Work hard, are caring about others, want to
chitchat. BUT, they want to evangelize while they’re here as well. Don’t get me
wrong, it’s a freedom we have. But I mind when I have work to do and I can’t do
it because you’re talking to me, I get upset. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
<o:p><br /></o:p></div>
<div class="MsoNormal">
Now, keep in mind this is extremely stereotypical. I know
that. Yes, I am thinking about specific people in my area, so I know they do
exist at least in one bank. Also, these may also double dip and be more than
one thing. Yeah, think about that. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Long story short, there are many different reasons why
someone would work at a food bank. If you ever want to prove me wrong, please
volunteer and prove me wrong. And please don’t let this deter you from
volunteering. It’s a great experience to see all walks of life in. I’ll be
posting more blogs about the different ways to contribute to the food bank
later.</div>
<!--EndFragment-->Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com0tag:blogger.com,1999:blog-4637275828549711125.post-65856195853407098502012-07-11T09:59:00.000-07:002012-07-11T09:59:02.171-07:00Corn (one of many blogs to come)<!--[if gte mso 9]><xml>
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It has been brought to my attention that I needed to take
another look at the nutritional facts of corn. So today I took the 3 different
kinds of corn that are in the food bank and put them side-by-side. I will also
take a look at fresh corn from the FDA’s website (I’ll put a link to that at
the end). </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The three styles of corn are TEFAP (or The Emergency Food
Assistance Program) Whole Kernel Golden Corn, TEFAP Cream Style Corn, and
donated Whole Kernel Sweet Corn. The following are their nutritional information
and the ingredients. These are straight off the cans.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
TEFAP Whole Kernel Corn:</div>
<div class="MsoNormal">
Serving: ½ C Servings per can: 3.5</div>
<div class="MsoNormal">
Calories: 80 Calories from fat: 10</div>
<div class="MsoNormal">
Total Fat: 1g (2%DV)</div>
<div class="MsoNormal">
Sodium: 310mg (13%DV)</div>
<div class="MsoNormal">
Total Carbohydrate: 17g (6%DV)</div>
<div class="MsoNormal">
Dietary Fiber: 2g</div>
<div class="MsoNormal">
Sugar: 4g</div>
<div class="MsoNormal">
Protein: 2g</div>
<div class="MsoNormal">
Vit C: 6%</div>
<div class="MsoNormal">
Calcium: <2%</div>
<div class="MsoNormal">
Iron: <2%</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients: Corn, Water, Sugar, Salt.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
TEFAP Cream Style Corn:</div>
<div class="MsoNormal">
Serving: ½ C Servings per can: 3.5</div>
<div class="MsoNormal">
Calories: 80 Calories from fat: 5</div>
<div class="MsoNormal">
Total Fat: 0.5g (1% DV)</div>
<div class="MsoNormal">
Sodium: 140mg (6% DV)</div>
<div class="MsoNormal">
Potassium: 135mg (4% DV)</div>
<div class="MsoNormal">
Total Carbohydrate: 15g (5% DV)</div>
<div class="MsoNormal">
Dietary Fiber: 1g</div>
<div class="MsoNormal">
Sugars: 6g</div>
<div class="MsoNormal">
Protein: 1g</div>
<div class="MsoNormal">
Vit C: 2%</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients: Corn, Water, Modified Food Starch, Sugar and
Salt.</div>
<div class="MsoNormal">
<br /></div>
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Libby’s Whole Kernel Sweet Corn (Donated to the bank)</div>
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Servings ½ C Servings per can: 3.5</div>
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Calories: 60 Calories from fat: 15</div>
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Total Fat: 1.5 (2%DV)</div>
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Sodium: 200mg (8% DV)</div>
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Potassium: 160mg (5% DV)</div>
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Total Carbohydrates: 9g (3% DV)</div>
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Dietary Fiber: 2g</div>
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Sugar: 7%</div>
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Protein: 2g</div>
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Vit C: 6%</div>
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Iron: 2%</div>
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Ingredients: Corn, Water, Salt. </div>
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<o:p><br /></o:p></div>
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Fresh Yellow Corn (according to the FDA website here: <a href="http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5687/2">http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5687/2</a>)</div>
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Serving ½ C <span style="font-family: Wingdings; mso-ascii-font-family: Cambria; mso-char-type: symbol; mso-hansi-font-family: Cambria; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">ß</span></span>
The website, the serving is 1 C, so I halved everything for even serving size.</div>
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Calories: 303 Calories from fat: 33</div>
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Total Fat: 8g (12%DV)</div>
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Saturated Fat: .5g (3% DV)</div>
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Sodium: 29mg (1%)</div>
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Total Carbohydrate: 61.5g (20.5% DV)</div>
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Dietary Fiber: 6g</div>
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Sugar: .5g</div>
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Protein: 8g</div>
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Vitamin A: 3.5%</div>
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Calcium: .5%</div>
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Iron: 12.5%</div>
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<br /></div>
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Ingredients: Corn. </div>
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<br /></div>
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Please note that if there is not a number for something
(like cholesterol), it is because there is none reported in the product. </div>
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What does this tell us? To me, this says that corn is
nothing but empty carbs. It is sugar and fiber. Now I’m going to get a little
graphic. So if you don’t want the read the rest of this paragraph, you won’t
hurt my feelings. Humans cannot digest corn. That is why when you eat corn, you
poop it right out. Our bodies have evolved over time to not be able to digest
some types of fiber (plant fiber). So if you really like corn, but don’t want
to see it in your poop, chew it up really well. But you’ll still be able to see
some of the fiber in your poop. Because we can’t digest it, it’s worthless. We
can’t get any of the nutrients from it unless you process it into something
like corn syrup, and that’s just sugar. Also, for another though, cows cannot
digest it either, yet 60% of all the corn grown in the US goes to feeding cows.
This is another rant I’ll get into late about meat in the US. </div>
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Ok. Back to not talking about poop.</div>
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You can judge for yourself if you think that corn is healthy. But I say that it's a "not a food, food". Corn does not give you anything but stuff in your stomach that won't be digested and calories. So why in the world would you eat it?</div>
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I could go into a giant Genetically Modified rant here, but
I’ll save that for another blog. So I will leave you with this thought:</div>
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<br /></div>
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Somehow Americans have come up with the idea that if it
won’t kill them, it must be healthy. I believe that because corn cannot be
digested without processing, it should not be in the human diet. Period. End of
story. But getting it out will be the biggest issue. We rely on corn for near
everything. </div>
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<br /></div>
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So what’s a girl to do?</div>
<!--EndFragment-->Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com0tag:blogger.com,1999:blog-4637275828549711125.post-61947912840865852072012-07-10T10:46:00.001-07:002012-07-10T10:46:47.631-07:00Recipes Using Food Bank Food!<br />
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Of
all the foods at the food bank, I have my favorites. It is quite possible to
eat healthy and feel full by eating food from the food bank. The answers are
just like the super market. Buy natural, buy green, buy fresh. If it comes in a
box with a cartoon on it, don’t buy it. If it needs a refrigerator to stay
fresh, buy it. </div>
<div class="MsoNormal">
In
the food bank I work in, we are shopping style. This means that the people who
use the food bank get to pick and choose what they want to take with them.
There are guidelines to how many of something you can take, but generally
speaking, you can have at least one of every variety of food. </div>
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So
how does one get the proper nutrients, feel like they have eaten something, had
good tasting food and all from a food bank? Following are a few recipes that I
have come up with using only food found in the food bank currently (meaning
today, July 10, 2012 at 9:30am.). </div>
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<br /></div>
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Breakfast: Crustless Quiche</div>
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Ingredients:</div>
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4 Eggs</div>
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2C Spinach or kale</div>
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16oz Cottage Cheese</div>
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3 Green Onions</div>
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<br /></div>
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Add-Ins not in bank: Feta or cheddar cheese, Pam Spray (was
in my bank, but probably not others).</div>
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<br /></div>
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Equipment: </div>
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Pie plate, whisk, medium mixing bowl, sauté pan, toothpicks,
oven, eating utensils. </div>
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<br /></div>
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Heat oven to 350. Wilt spinach in sauté pan. Add green
onions. Whip up eggs with some of the cottage cheese whey. Spray pie plate with
Pam or other non-stick spray (This is found in my food bank, but if you don’t
have it, use a little vegetable oil or melted butter). Add the spinach to the eggs. Add the
rest of the cottage cheese. Put in oven for about 30min or until a clean
toothpick comes out of the center. </div>
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<br /></div>
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Serves 4.</div>
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<br /></div>
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Lunch: Loaded Salad</div>
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Ingredients: </div>
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1 Bunch Romaine</div>
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1 Bunch Kale</div>
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1 Bunch of Cauliflower </div>
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1 Medium Tomato chopped</div>
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Salad dressing of your choice</div>
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Optional: </div>
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1 Can solid tuna (for every 2 people) or 2 hard boiled eggs (per
person)</div>
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Herbs of your choice. I would use basil, tarragon or
oregano.</div>
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Cheese if you have it on hand. I like cheddar, jack, mozzarella, feta or any goat cheese. </div>
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<br /></div>
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Equipment:</div>
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Knife, Cutting board, big bowl, serving bowls, eating
utensils. </div>
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<br /></div>
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Chop up all of the lettuce and cauliflower into bite-sized
pieces. Chop tomato. Put all into a big salad bowl. Dress with favorite
dressing. Toss and enjoy! </div>
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Serves 4.</div>
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Dinner: Chicken Mexi Rice Casserole </div>
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Ingredients:</div>
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2 Large chicken breasts or 1 large can of chicken</div>
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1 C Brown rice (you can use white rice, but there’s much
more nutrients in brown rice. It does take longer to cook, but I think it’s
worth it. If you use white rice, make sure to alter the cooking time)</div>
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2C Chicken broth</div>
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1 Can Black beans</div>
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1 chopped Tomato or can of chopped tomatoes. If you can find
canned tomatoes with peppers in it, bonus!</div>
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1 medium Onion, diced</div>
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1 Red bell pepper</div>
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1 Jalapeño (if you like it hot!)</div>
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1 can of Corn (if you want. It's more of a filler)</div>
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¼ C your favorite Salsa (I could find this in my bank, but
if you can’t, it can be omitted, but it adds a TON of flavor.)</div>
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<br /></div>
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Add-ins not in food bank: </div>
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1 T Chili powder</div>
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1 tsp Cumin</div>
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<br /></div>
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Opinional if you have it:</div>
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Sour cream</div>
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Cheddar cheese</div>
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Equipment:</div>
<div class="MsoNormal">
Knife, Cutting board, can opener, casserole dish, oven,
serving spoon, plates or bowls, eating utensils. </div>
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<br /></div>
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Preheat oven to 350. Dice the onion, tomato, red bell
pepper, jalapeno and chicken. Put it all into a casserole dish. Put it in the
oven for about 45min or until the rice is done and the chicken is no longer
pink inside. </div>
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<br /></div>
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Serves 4. </div>
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<br /></div>
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Dessert: Peach Crisp</div>
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Ingredients:</div>
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2 cans Peaches (drained)</div>
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1 C Flour</div>
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1 C Brown sugar</div>
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1 C Rolled oats</div>
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½ C Butter (soft)</div>
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1tsp Cinnamon (Again, I could find this in my bank, maybe not all). </div>
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<br /></div>
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Equipment:</div>
<div class="MsoNormal">
Strainer (if you can’t strain straight from the can), 8x8
dish oven safe dish, oven, medium mixing bowl, plates, and eating utensils. </div>
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<br /></div>
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<br /></div>
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Preheat oven to 375. Mix together butter, flour, oats and
brown sugar and cinnamon into a crumbly mixture. Put peaches in the base of an
8x8 pan; add crumb topping on top of the peaches. Bake for 45min or until
topping is golden brown. Enjoy!</div>
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<br /></div>
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Serves 4.</div>
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<br /></div>
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<br /></div>
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<br /></div>
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As you can see, all of these are super easy to make and can
be done anywhere with a stove, oven and bowls. 90% of the food is from the food
bank. The other 10 percent is easily and cheaply found at any grocery store. I realize that food banks vary from day to day and city by city. So I plan on having Recipe Tuesdays every week! Bon Appetite! </div>Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com0tag:blogger.com,1999:blog-4637275828549711125.post-61606374473425217382012-07-09T14:16:00.004-07:002012-07-09T14:16:48.062-07:00The Connection Between Obesity and Food Bank Food<!--[if gte mso 9]><xml>
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<span style="font-family: "Times New Roman";"><span style="mso-tab-count: 1;"> </span>I
am a public health intern at a food bank in the rural town of Ellensburg,
Washington. In my time working in this facility, I have noticed a few things
about the quality of food that comes through the food bank. I have seen food that
was expired more than ten years ago! I have also seen food so high in sodium it
was like licking the inside of a saltshaker. I have seen the connection between
the obesity epidemic in the lower class and the food bank system. Government
subsidies make up a large portion of the food that is given out at the food
banks. In that government food, there are high levels of salt, fat, cholesterol
and sugar. There are next to zero amounts of vital nutrients like vitamins A,
B12 and C. What vitamins are in the food comes from enriching the food
artificially. Even though the food contains more than enough calories, it does
not contain enough nutrients to be considered food.<span style="mso-spacerun: yes;"> </span>The same goes for the donated food. The most donated food at
the food bank is corn. Canned. Processed. Cheap. Genetically modified corn.
Corn is nothing but filler. It is void of all nutrients besides salt and sugar.
Not only that, but it is the main subsidy from the government. The people that
utilize the food bank are being filled with nothing but corn. This lack of
nutrition over time is a contributing factor to many different diseases and
conditions ranging from diabetes, obesity, high blood pressure, stroke, heart
attack and many other diseases. If the upper class is tired of paying for the
increases in Medicaid and other programs helping the poor get well, then start
with a donation of a healthy food to the local food bank. We are always in need
of food that is low in sugar, fat, and sodium. We need food that is actual
food. A person cannot make a meal out of corn and sweetened condensed milk
alone. Food banks are in constant need for food that has nutritional value and
can feed someone. Also, food banks are in need of food year-round. They exist
longer than the holiday Feel-Good season. Please keep donating even though Santas
in the mall do not remind you of food banks. People are hungry for more than
just corn all year. People suffer from preventable diseases all year. Ways to
help people exist all year. <o:p></o:p></span></div>
<!--EndFragment-->Just a Girl Trying to Make a Difference.http://www.blogger.com/profile/04504033000145624785noreply@blogger.com0