Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
Melt Blueberry Cake
Melt sent me two containers of their product and I made delicious blueberry mini cakes with it. It is creamy and easy to work with.
This is the Melt promise.
Let’s face it: when it comes to nutrition, nowhere is there more confusion than around eating fat. From low-fat, high-carb diet fads to the launch of hydrogenated oils into our food supply, and the associated vilification of naturally saturated fats, its understandable why so many of us are still confused about what to eat and how to cook for our families.
We are very proud of our flagship product, Rich & Creamy Melt® Organic, a butter alternative that is truly delicious. We now also carry a delicious Honey butter alternative that is organically sweetened and contains all of the goodness of our original flagship product, Rich & Creamy Melt®. These products contain the perfect organic blend of the healthiest fats that supports healthy weight when replacing other fats in your daily diet. Each serving of Melt® & Honey Melt® Organic deliver an ideal combination of healthful saturated, polyunsaturated, and monounsaturated fats for optimal nutrient content and absorption, weight management, thyroid function, heart health, and digestive health. Melt® Organic is certified organic and kosher, and is soy free, Trans fat free, and gluten free. Our products do not contain artificial ingredients of any kind and they never will. Our ingredients are Eco-social, Fair Trade, and non-GMO.
It is our promise to you that each food product we develop is based on the real deal when it comes to dietary fats and oils. We have lived through the “school of hard knocks” and uncovered the benefits of certain plant-based fats on reversing personal health conditions and improving the health of our families. With the almost deafening noise of misinformation about dietary fats and oils, we work closely with experts who specialize in lipids (fats) chemistry and are generating the latest scientific research. As a result, we deliver the highest quality food products with our promise of authentic deliciousness."
Check out the Melt site for additional information and Enjoy.
This week, I selected this recipe for EwE but I unfortunately did not post it in time for our weekly Thursday cooking. Better late than never definitely is proven because this turned out to be a fantastic side dish. The noodle with caramelized onions, garlic, parsley and caraway seeds blended together for the right flavor and the right crunch.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine.
Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human.
My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame this c…
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce.
I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.