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Fettuccine with Grilled Asparagus, Peas, and Lemon
Ingredients
Makes 2 servings
6-8 stalks asparagus
2 cloves garlic, minced
Juice of 1 lemon, about 2 tablespoons
pinch of coarse sea salt
water
6 ounces fettuccine
2 tablespoons parsley, minced
1 cup peas
Directions
Toss the asparagus in the garlic, lemon juice, and salt. Grill the asparagus until it just starts to develop a few blackened spots.
The asparagus should still have some crispness to it. Cut the asparagus into 2-inch-long pieces. Bring the water to a boil. Boil the pasta until it is al dente. Toss the cooked pasta with the asparagus, parsley, and peas.
Nutrition Information | Per serving (1/2 recipe):
calories: 375; fat: 0.3 g; calories from fat: .7%; cholesterol: 0 mg; protein: 11 g; carbohydrates: 77 g; sugar: 6 g; fiber: 9 g; sodium: 209 mg
Recipe from Jason Wyrick found in 21-Day Weight Loss Kickstart: Boost Metabolism, Lower Cholesterol, and Dramatically Improve Your Health by Neal Barnard, M.D.
Alaska Airlines Prayer Cards
Overhead Bin
I felt compelled to write a comment as I was an employee of Alaska Airlines for many years and saved many of the prayer cards when I flew on Alaska. Here is my comment on the article:
I have many of the prayer cards from my years of flying on Alaska Airlines when the cards were dispersed in coach class on meal trays. I appreciate the fact that some people are not Christian. America is predominantly a Christian nation and our founding fathers wisely separated government from religion. Those of you that are not Christian should tolerate those of us that believe just as we tolerate your right to your beliefs.
There have been many great leaders of other religions outside of Christianity. Please note the following:
Buddha ("the awakened") was the title given to Siddhartha Gautama, the son of a Nepalese rajah. Buddha's grave is occupied.
Confucius was a teacher, scholar and minor political official whose commentary on Chinese literary classics developed into a pragmatic philosophy for daily life. His grave is occupied.
Muhammad was the founder of the religion of Islam. Muhammad's grave is occupied.
Jesus Christ is the center of the Christian religion. His tomb is empty because Jesus was the Son of God and our human minds are not able to comprehend the awesome power of the Father, Son, and Holy Spirit. God created the world in six literal days. There is evidence of micro evolution but there is no way a monkey evolved into another animal like a horse which is the logic behind evolution.
Many people are familiar with the verse in John 3:16. Read John 3:17 to understand the big picture:
For God so loved the world that He gave His only begotten Son, that
whoever believes in Him should not perish but have everlasting life. 17 For God did not send His Son into the world to condemn the world, but that the world through Him might be saved.
I chose to believe in Jesus, that He died for me, would have come to die just for me or you, and His grace saves me from my sin. Praise You Lord Jesus!
If you are in need of spiritual help, please visit this website for some excellent resources:
Amazing Facts
Time Management
Time Management
Two weeks have already come and gone in the New Year! I remember my grandmother used to say back in the 1980's that time flies by faster each year. Before you know it, January will have come and gone and February will be here. Today's short blog post is about managing time more effectively.Time management experts share that setting a schedule for your work on a calendar is the most effective way to organize your day. I created such a planner several years ago.
I divided the week into days and hours. On the far left side of the landscape page is a wide column marked Weekly Schedule. Under this column I placed Roles and Goals and an area of white space to jot down notes. I also set an area with some empty blocks for Weekly Priorities. The next column towards the right has empty blocks for Today's Priorities.
I start my week on Sunday and run through Friday. I left the Sabbath column empty as I am a Seventh-day Adventist Christian and I do no work on the Holy Sabbath Day. I begin the time blocks at 08:00 and end at 20:00 or 8pm for people that are unfamiliar with the 24 hour time format.
Having a weekly planner like the one I created helps me list what appointments or commitments I may have that week. I can then schedule activities that I do in my business. One other effective tip I learned is to set a timer for 30 minutes and dive into a work project and do not get distracted while working on that task. You can keep repeating the timer and this process will help you manage your time better.
If you would like to download the planner I created, just fill out the form below and your privacy is my priority. I hate spam more than you do!
Please comment if you have any tips you can share to help others with time management.
Danielle Parsons
360-383-0265 Pacific Weekdays
Skype: DanielleParsons1
New Year Resolutions 2012
Goal Setting
My wish to you is that you achieve all of your dreams and goals in 2012. If we want something bad enough, we will take the actions necessary to reach what we desire. This is day one of the rest of your life. Do you have your goals written down? If not, take action now!
Split Pea Soup
1 ( 16-oz ) Package Yellow Split Peas, Rinsed1 Quart Low Sodium Vegetable Broth
2 Cups Water
1 Package Dried Onion Soup Mix
1 and 1/2 cups Baby Carrots, Rinsed and Sliced
2 Large Vidalia Onions, Chopped
6 Stalks Celery, Trimmed and Diced
1 Large or 2 Small Leeks, Stripped of Outer Leaves, Rinsed, and Chopped
2 Cloves Garlic, Minced
2 Tbsp Grey Poupon Dijon mustard
3 or 4 Tbsp Tamari or Soy Sauce ( I use Braggs Liquid Aminos )
2 Tbsp Balsamic Vinegar
Salt and Pepper to Taste
1. In a large pot, combine peas, broth, water, and soup mix. Stir well. Add carrots, onions, celery, leeks, garlic, mustard, tamari, and balsamic vinegar. If mixture seems too thick, pour in a little more water.
2. Bring to a full boil over medium, reduce heat to a simmer, and cook for about 2 hours, stirring and skimming surface occasionally.
3. Remove from heat and let sit for an hour at room temperature.
4. Puree, in several batches in a food processor or blender until smooth. Add pepper to taste. The sodium content made me decide to not add salt.
Serves: 10
Per Serving: 170 calories, 30g carbs, 11g protein, 1.5g fat, 0mg cholesterol, 1,060mg sodium, 9g fiber
This recipe is from Judy Collins along with consulting by Jeanine Sherry and was in the Sunday Parade on 1 January 2012
Happy New Year 2012
Please let me know if there is anything I can do to help you or someone you know. I am not a medical provider. I am just sharing knowledge that I have acquired from my own efforts at living a healthy life. I wish you a safe, prosperous, and Happy New Year!
Black-Eyed Peas with Sweet Potato and Greens
Makes 4 servings
1 package (10 ounces) frozen or fresh kale, chard, or collard greens
4 cups low-sodium vegetarian broth
2 packages (10 ounces each) frozen black-eyed peas, thawed and drained or
1 sixteen ounce package of dried black-eyed peas, rinsed and soaked for 8 hours
2 cloves garlic, minced
1 can (18 ounces) vacuum-packed unsweetened sweet potatoes, drained, rinsed, and chopped, or 2 cups cooked
A few dashes of liquid smoke
I prefer fresh kale but if you can only get frozen thaw frozen greens in a bowl of boiling water. Chop and combine with broth, black-eyed peas, garlic, sweet potatoes, and liquid smoke in a large saucepan. Bring to a boil, stirring often, then reduce heat and simmer for 20 to 30 minutes.
Per serving (1/4 recipe): calories: 412; fat: 4 g; calories from fat: 8%; cholesterol: 0 mg; protein: 32 g; carbohydrates: 74 g; sugar: 1 g; fiber: 22 g; sodium: 127 mg
Recipe by Bryanna Clark Grogan found in Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal Barnard, M.D.
Red Cabbage Slaw with Cranberries and Apples
Makes 8 servings
Cranberry-Orange Vinaigrette
3/4 cup fat-free oil substitute (1 cup cold water, 1 tablespoon low-sodium vegetarian broth powder, and 2 teaspoons cornstarch)
1/2 cup orange juice
1/3 cup chopped fresh or frozen cranberries
2 tablespoons red wine vinegar
1 1/2 tablespoons chopped chives or scallion
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 tablespoon agave
1 large clove garlic, crushed
1 tablespoon salt
freshly ground black pepper, to taste
Salad
1 1/2 pounds red cabbage, thinly sliced (about 5 cups)
3/4 cup fresh or frozen cranberries
2 crisp sweet apples
For the vinaigrette: Blend the oil substitute, orange juice, cranberries, wine vinegar, chives or scallion, balsamic vinegar, lemon juice, agave, garlic, salt, and pepper in a blender. If making ahead, transfer to a covered container and refrigerate.
For the salad: Combine the cabbage, cranberries, and vinaigrette in a medium salad bowl and toss gently. Cover and refrigerate for at least 2 hours to allow the flavors to blend. When ready to serve, slice the apples (with peel), add to the salad, and toss well.
Per serving (1/8 recipe): calories: 70; fat: 0.5 g; calories from fat: 2%; cholesterol: 0 mg; protein: 1 g; carbohydrates: 18 g; sugar: 11 g; fiber: 3 g; sodium: 251 mg
Recipe by Bryanna Clark Grogan found in Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal Barnard, M.D.
Asparagus and Veggie Ham Panini
Makes 1 sandwich
2 slices rye or sprouted-grain bread
2 tablespoons Tofu Mayonnaise*
6 thin asparagus spears, steamed or roasted
6 fresh basil leaves
2 slices low-fat vegetarian bacon or ham, such as Yves Veggie Canadian Bacon
Spread each bread slice on 1 side with 1 tablespoon Tofu Mayonnaise and assemble the sandwich with the rest of the ingredients the way you like it, being careful not to overfill.
The easiest way to make panini is with an electric non-stick panini press or closed indoor grill. Set the timer for 5 minutes, then check the bread. If it is not as golden and crisp as you like, cook for a few minutes longer. Cut the sandwich into triangles and serve hot.
If you do not have a panini press or grill, cook the sandwich in a heavy non-stick skillet or on a griddle over medium heat, placing a flat heavy lid on the sandwich as you brown each side.
*Tofu Mayonnaise
1 12.3-ounce package reduced-fat extra-firm silken tofu
2 tablespoons cider vinegar or lemon juice
1 1/8 teaspoons salt
1/2 teaspoon dry mustard
1/8 teaspoon white pepper
Combine tofu, vinegar or lemon juice, salt, dry mustard, and white pepper in a food processor or blender (or place the ingredients in a medium bowl and use a hand-held blender) and process until very smooth. It will keep in a covered container in the refrigerator for about 2 weeks.
Per serving (1 sandwich): calories: 308; fat: 4 g; calories from fat: 11%; cholesterol: 0 mg; protein: 31 g; carbohydrates: 32 g; sugar: 0.2 g; fiber: 6 g; sodium: 825 mg
Recipe by Bryanna Clark Grogan found in Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal Barnard, M.D.
Cranberry Pear Cake
Cranberry Pear Cake
This is a cake recipe that was in my Sunday newspaper LIfe section. The article and recipe is by Allson Ladman of the Associated Press. I have modified the sugar and flour and replaced with Stevia and Whole Wheat Flour. For the most part, the healthier alternatives do not make a big difference in how the cake tastes. You can find the alternatives to Eggs and Butter at your health food store.Start to finish: 1 hour ( plus cooling )
Servings: 16
Ingredients
For the Cake:1 and 1/2 Teaspoon Stevia sweetener
1/2 cup ( 1 stick ) unsalted butter * Vegans please see butter replacement recipe at bottom of post
1 teaspoon dry ginger
1 teaspoon cinnamon
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt
1 Tablespoon vanilla extract
2 Eggs ( You can use Energ Egg Replacer )
3 Pears ( or one twenty-eight ounce can pear halves, drained ) finely chopped ( 2 cups total )
2 Cups Whole Wheat Flour ( you could substitute one cup with Unbleached White Flour )
2 Cups chopped dried cranberries
For the frosting:
1 Cup ( 2 sticks ) unsalted butter, room temperature * See butter alternative at bottom of post
1 Teaspoon Stevia sweetener ( taste the frosting to see if you need to add another 1/2 teaspoon of Stevia )
Zest of 1 Orange
1/4 teaspoon ground cardamom
1/2 teaspoon dry ginger
1/2 teaspoon cinnamon
2 Eight ounce packages cream cheese
-Strips of orange zest ( optional )
-Dried Cranberries, to decorate ( optional )
Directions
1. Heat the oven to 350 F. Lightly coat two 9-inch round cake pans with olive oil spray. Line the bottom of each pan with parchment paper ( wax paper ).2. In the bowl of an electric mixer, beat together the Stevia, butter, ginger, cinnamon, baking soda, baking powder, salt and vanilla until creamy smooth. Add the egg replacer and continue to blend.
3. Add the pears and flour and mix until combined. Stir in the cranberries. Divide the batter between the 2 prepared cake pans and bake for 25 to 30 minutes, or until a wooden pick inserted at the center comes out clean. Allow to cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling completely.
4. When the cake is completely cooled, make the frosting. In the bowl of an electric mixer, beat together the butter, stevia, orange zest, cardamom, ginger and cinnamon until creamy smooth. Add the cream cheese and mix until completely incorporated.
5. To assemble the cake, place 1 cake on a serving plate, spread about 3/4 cup of the frosting evenly over the top of it. Place the second cake over it. Spread the remaining frosting over the top and sides of the cake, swirling the frosting. Decorate with strips of orange zest and dried cranberries, if desired. Refrigerate until ready to serve.
*Butter alternative:
3/4 cup coconut milk *
1/2 cup water
2 Tablespoons yellow cornmeal
1/2 teaspoon salt
* May use 1/4 cup unsweetened finely shredded coconut or raw cashew nuts instead of coconut milk, and increase water to 1 1/4 cups. If you have only sweetened coconut, the sugar can be rinsed out with hot water, using a sieve.
1. Place all ingredients in a saucepan and bring to a boil. Simmer 5 minutes.
It should begin to thicken, about the consistency of thin porridge. I've learned that this can vary with the cornmeal used, so if it isn't getting thick, add another teaspoon of cornmeal and cook a few more minutes until it is like thin pancake batter or porridge.
2. Place in blender, cover, can turn on low, then increase to high. Blend for about 1 minute until as smooth as possible. (If using shredded coconut or cashews nuts, blend for 2 minutes.)
3. Pour into a container; cover and chill. It will be runny, but sets up when cold.
This will keep for about 10 days in the refrigerator, but after a few days it gets stiffer. If this happens, just add a bit of water and stir briskly until soft. I like to make a new batch every week. If there is any of the old still remaining, I stir it into a frozen vegetable dish, such as frozen corn.
Makes One Cup
