Egg Salad a la Jerilyn McKinney

Hi lo,

i just made a yummy egg salad, i thought i'd share.

i don't measure anything so everything is add to taste.

hard boiled eggs

a little mayonnaise (i hate mayo so i go really soft on it)

a little mustard

peppered vinegar (or hot sauce or pepper flakes)

sea salt

onion powder

garlic salt

basil (fresh would be better i'm sure, but i used dried)

parsley (again fresh is probably better)

then i added; red pepper finely chopped and minced onion (just a smidgen).

i am also thinking of adding zucchini and sunflower seeds when i get them.

it's so fresh and yummy, but has a fun kick to it also.

Did You Know...The Safest Conventional Produce To Buy

Taken from thedailygreen.com
Not all of us can afford to go 100% organic. One solution? Choose conventionally grown foods from the list below. These are fruits and vegetables that retain the least amount of pesticide residue so you can save your organic dollars for those foods that are laden with the highest amounts of pesticides.

Asparagus

Choose: Look for firm spears with bright green or purplish compact tips. Plan on a 1/2 pound per person and for more uniform cooking, select spears of a similar thickness. Store in the refrigerator vegetable crisper and give them a good rinse before using (even if you're going to boil them.)

Avocados

Choose: Look for avocados that are still somewhat unripe and firm to the squeeze; they'll ripen nicely on your kitchen counter top in a couple of days. Store at room temperature. Although you'll be using only the meat of the avocado, it's always a good idea to rinse them before you slice them open.

Bananas

Choose: There are basically 3 stages to a ripening banana. You'll want to choose them according to how you're going to use them. Chosen green, where the peel is pale yellow and the tips are green, their taste will be somewhat tart. These work best for frying or baking in a pie. Chosen at their next stage of ripeness where the peel is mostly all yellow, the pulp will still be firm but their starch content will have started to turn to sugar. These also work well in pies and tarts. In the last stage of ripeness, the skins will show signs of brown spots with the peel a deeper yellow color. This is when they're sweetest and work well mashed and added to baked goods like banana bread recipes. Store at room temperature. If they're unripe, you can place them in a brown plastic bag to ripen. Give the bananas a quick rinse and dry before you peel them.

Broccoli

Choose: Look for tightly bunched flower buds on the broccoli stalks that are immature. In other words, try not to buy them if their little yellow flowers have opened. Color-wise, the broccoli should be deep green and the stalks should be firm and not rubbery. Before use, wash in a cool water bath and change the water a couple of times in the process. Store in the refrigerator crisper.

Cabbage

Choose: Look for cabbage heads whose leaves are tight and be sure the head is heavy for its type and firm. For most cabbage varieties, you'll want to make sure their outer leaves are shiny and crisp. Savoy is the exception to this rule as it forms a looser head and the leaves grow crinkly naturally. You'll want to avoid any with leaves that show signs of yellowing. Bok choy should have deep green leaves with their stems a crisp-looking white. Discard the outer leaves of a cabbage before using. You can wash and spin most cabbage leaves just like you do salad greens. Store in the refrigerator crisper.

Kiwi Fruit

Choose: Here's where your nose plays an important part when choosing fresh fruit. Sniff out kiwis that smell good. They should be plump, and yield to a squeeze like that of a ripe pear. Steer clear from those with moist areas on their surface or have any skin bruising. If unripe kiwi are all that are available, simply take them home and place them in a paper bag at room temperature with other fruits that need more time, such as bananas or pears. Store in the refrigerator crisper.

Mango

Choose: Depending on the variety of melon, look for those that are bright in colors such as red, yellow, or orange. It should have a distinctive "fruity" smell. If there's no ripe fruit aroma — steer clear. Mangoes should be slightly firm but yield to your touch somewhat as the softer the mango, usually the sweeter it is. If the mango is too soft, there's a good chance that it will be rotten inside. Store in the refrigerator crisper.

Onions

Choose: Look for onions that are firm, have a distinctive "oniony" smell that's not overpowering, and show no visible signs of damage or soft spots. Store in a cool dry place or in the refrigerator.

Papaya

Choose: Papaya colors usually range between yellow and green. Look for those that are slightly soft and show no signs of bruising or appear shriveled. If they're not fully ripened, you can toss them in the brown bag along with your under ripe kiwi fruit, peaches, and pears. Once they're ripened, store in the refrigerator crisper.

Pineapples

Choose: Although tempting, this is one fruit that you won't want to choose if it has a strong, sweet smell. This usually means that the pineapple is overripe and has even begun to ferment. Like all other fruits, avoid any that have soft spots or in the case of a pineapple, damage to the rind. Store in the refrigerator crisper.

Did You Know...The Dirty Dozen

Taken from thedailygreen.com
Not all of us can afford to go 100% organic. The solution? Focus on just those foods that come with the heaviest burden of pesticides, chemicals, additives and hormones. Whenever possible, deploy your organic spending power to buy organic versions of the following foods (in no particular order).
1. Meat.
2. Milk.
3. Coffee. Many of the beans you buy are grown in countries that don't regulate use of chemicals and pesticides. Look for the Fair Trade Certified Organic label on the coffee package or can; it will give you some assurance that chemicals and pesticides were not used on the plants. It will also mean that fair prices were paid for the end product in support of the farm and that farm workers are treated fairly.
4. Peaches. Multiple pesticides are regularly applied to these delicately skinned fruits in conventional orchards. Can't find organic? Safe alternatives: watermelon, tangerines, oranges and grapefruit.
5. Apples. Scrubbing and peeling doesn't eliminate chemical residue completely so it's best to buy organic when it comes to apples. Peeling a fruit or vegetable also strips away many of their beneficial nutrients. Can't find organic? Safe alternatives: watermelon, bananas and tangerines.
6. Sweet bell peppers. Peppers have thin skins that don't offer much of a barrier to pesticides. They're often heavily sprayed and victim to pesticides commonly used to keep them insect-free. Can't find organic? Safe alternatives: green peas, broccoli and cabbage.
7. Celery. Celery has no protective skin, which makes it almost impossible to wash off the chemicals that are used on conventional crops. Can't find organic? Safe alternatives: broccoli, radishes and onions.
8. Strawberries. If you buy strawberries out of season, they're most likely imported from countries that use less-stringent regulations for pesticide use. Can't find organic? Safe alternatives: blueberries, kiwi and pineapples.
9. Lettuces. Leafy greens are frequently contaminated with what are considered the most potent pesticides used on food. Can't find organic? Safe alternatives: cabbage, cauliflower and Brussels sprouts.
10. Grapes. Imported grapes run a much greater risk of contamination than those grown domestically. Vineyards can be sprayed with different pesticides during different growth periods of the grape, and no amount of washing or peeling will eliminate contamination because of the grape's thin skin. Can't find organic? Safe alternatives: blueberries, kiwi and raspberries.
11. Potatoes. America's popular spud ranks high for pesticide residue. It also gets the double whammy of fungicides added to the soil for growing. Can't find organic? Safe alternatives: eggplant, cabbage and earthy mushrooms.
12. Tomatoes. A tomato's easily punctured skin is no match for chemicals that will eventually permeate it. Can't find organic? Safe alternatives: green peas, broccoli and asparagus.

Spring and Easter Food

Hello Sisters! Easter is such a fun spring holiday isn't it? Even though it's coming the earliest it ever will in our lifetime, it's a fun reminder that warmer weather is on it's way! Spring food is nice and light, has beautiful colors, and fun textures. Try not to get caught eating buttery, sugary, carby, heavy food this Sunday! Offer to bring something!

For Easter Brunch, instead of :
-Eggs Benedict with Canadian Bacon and Spinach try the Spinach Tomato Frittata with avocado
-Crepes w/ sugary sauce try Whole Wheat Crepes with fresh fruit (maybe sweetened w/ xylitol or stevia)
-Pastries try Whole Wheat Blueberry Lemon Pecan Scones

For Easter Dinner, instead of :
-Sugaring up your ham, try leaving the sugar packet off the ham and top it instead with dried cherry and caramelized onion sauce
-Potatoes Gratin try Sweet Potato Gratin
-Sugared carrots try a big spinach salad with strawberries, roasted almonds, fresh spring peas, fresh carrots and herbs topped with lemon olive oil dressing with garlic and chopped shallots.
-Easter Pie try Blueberry Cobbler

Spinach Frittata Recipe already posted

Whole Wheat Crepes
4 beaten eggs
1 cup milk
1 cup whole wheat pastry flour
pinch salt
Stir flour and eggs together slowly. Gradually add milk and salt. Beat til lumps disappear; force through a sieve or strainer. Should be like heavy cream. Add more milk if necessary. Let set in fridge. 1 -2 hours. Then, heat crepe pan over high heat til a drop of water evaporates instantly. Brush w/ oil. Pour about 2 Tb. batter into pan and tip it so it covers the bottom. batter should cling to pan and begin to firm up almost immediately. Cook for a minute or so, turn for a few seconds and remove from pan. Chill at least 2 hours before filling. Keep covered tightly.

Blueberry Lemon Pecan Scones (from sweeten your life the xylitol way)
1 1/2 cups plus 2 Tb. spelt four of whole wheat pastry flour
1/3 cup xylitol
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
4 Tb. unsalted butter
1/4 cup finely chopped pecans
1 1/2 tsp finely grated lemon zest
2/3 cup blueberries, frozen
1 egg, beaten
1 Tb unsweetened applesauce
1/2 cup reduced sour cream
Optional:
Egg wash (1 egg beaten w/ 1 Tb. water)
1 Tb. xylitol

Thoroughly combine flour, xylitol, baking powder, baking soda, and salt. Cut in butter until mixture resembles fine crumbs. Stir in pecans, lemon zest, and blueberries. In a separate bowl, combine egg, applesauce, and sour cream, and stir into flour mixture just until dry ingredients are moistened.
Line a baking sheet with parchment paper, and lightly oil the top of the paper. Transfer the dough to the paper. Lightly flour hands and shape the dough into a 7" diameter round. Using a sharp knife that has been floured, cut the round into 8 wedges. If desired, brush top of scones with egg wash, and sprinkle with xylitol before baking.
Bake scones at 350 degrees for 25 minutes or until lightly browned. These scones are best when served immediately after baking : makes 8 scones.

Glazed Ham with Dried Cherry Caramelized Onions (altered by me from foodreference.com)
Serves 10.
• 3 pound cooked boneless ham
• 2 tablespoons agave nectar
• 1 tablespoon stone-ground mustard
• 1 teaspoon cider vinegar
• 5 medium onions, halved lengthwise and thinly sliced (about 5 cups)
• 3 tablespoons butter
• 1/2 cup dried tart cherries
• 1/3 cup cider vinegar
• 2 tablespoons agave nectar
• 1/2 teaspoon ground cardamom
• 1/4 cup almonds, sliced or slivered and toasted

Heat oven to 325 degrees F. Place ham on rack in shallow baking pan. Roast 45 minutes to 1 hour or until a meat thermometer registers 140 degrees F. (about 15 to 18 minutes per pound).

Meanwhile, for glaze, in a small bowl combine 2 tablespoons agave nectar, 1 teaspoon cider vinegar and 1 tablespoon mustard. Brush ham with glaze during the last 5 minutes of baking.

To caramelize onions, cook onions in a covered Dutch oven in hot butter over medium heat for 12 to 15 minutes or until onions are just tender, stirring occasionally.
Stir in 1/2 cup dried cherries, 1/3 cup cider vinegar, 2 tablespoons agave nectar and 1/2 teaspoon cardamom.
Simmer, uncovered, for 5 minutes.
Stir in toasted almonds.
Slice ham; serve with onion mixture.

Sweet Potato Gratin (from myrecipes.com)
3 tablespoons butter
4 pounds sweet potatoes, peeled and cut crosswise into 1/4-in.-thick slices
1/4 cup grated Parmesan cheese
2 cups heavy whipping cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne

1. Preheat oven to 400°. Butter a 9- by 13-in. baking dish with 1 tbsp. butter. Arrange a third of the sweet potatoes, overlapping slightly, in the dish. Sprinkle with 1/4 cup cheese. Repeat with two more layers of sweet potatoes and cheese.
2. In a small bowl, combine cream, salt, pepper, and cayenne. Pour over potatoes. Dot with the remaining 2 tbsp. butter. Cover dish with foil and bake 20 minutes. Remove foil and continue baking until sweet potatoes are tender and top is browned, 20 to 25 minutes.

Makes 8 to 10 servings

Blueberry Cobbler (from sweeten your life the xylitol way)
1/2 cup xylitol
2 Tb. arrowroot powder
1/4 tsp cinnamon
1/4 tsp nutmeg
4 1/2 cups fresh or frozen blueberries
1 Tb. freshly squeezed lemon juice
1 Tb. unsalted butter
Recipe for 9" pie crust
Combine xylitol, arrowroot, cinnamon, and nutmeg; add blueberries, stirring until coated. Spoon blueberry mixture into a buttered 8" square baking dish. Sprinkle lemon juice over berries, and dot with butter. Roll pastry out 1/8" thick; trim pastry dough to fit an 8" square baking pan. Place pastry over blueberries, and seal edges to sides of dish. Cut several 1" long slits in pastry. Bake at 375 degrees for 25 - 30 minutes or until pastry is golden brown. Yields: 9 servings

Whole Wheat 9" Pie Crust
1 cup spelt flour or whole wheat pastry flour
3/8 tsp. salt
5 Tb. unsalted butter, cut into small pieces
1 - 3 Tb. ice water

Combine flour and salt in large bowl. Cut butter in until mixture is texture of coarse meal. Sprinkle 1 Tb. of water at a time over flour mixture, and mix lightly with a fork after each addition until pastry is just moist enough to hold together when pressed between fingers. Shape the pastry into a flattened disc, cover with plastic wrap, and shill for 30 minutes. Roll pastry between two sheets of wax paper until pastry is desired size. Refrigerate briefly; remove wax paper and fit pastry into pie plate.



Happy Eating and Happy Easter!!

Tofu Mushroom Lettuce Wrap

Tofu Lettuce Wrap

Ingredients

1 pound firm tofu diced into 1/2 inch cubes
1 large portabella mushroom dices into 1/2 cubes
1/2 large onion diced
2 cloves garlic crushed
1 tablespoon grated ginger
1 tablespoon soy sauce
1 head of ice burg lettuce
3 tablespoons chopped flat leaf parsley
Juice of 1/2 lime
1/2 cup chopped red cabbage

Cooking
1. Add enough olive oil to coat the bottom of a non-stick skillet. On medium heat saute the onion and garlic for several minutes until the onions start to turn clear.
2. Add ginger and tofu and cook for 5 minutes. The tofu will start to brown slightly.
3. Add portabella mushrooms and cook for additional 3 minutes.
4. Take hot ingredients and place in bowl. Add soy sauce, lime, cabbage and parsley and mix well.
5. Can serve hot or from refrigerator.

Assembly
1. Peel one layer of iceberg lettuce and hold in palm of hand. Gradually add several spoonfuls of the tofu mixture. Roll gently. You can use a toothpick to hold it together or just use your hands.

Halibut with Fennel Salsa

Courtney Hart

1 cup ruby red grapefruit segments (about 2 grapefruits)
1/4 cup grapefruit juice
1 teaspoon grapefruit zest
1 fennel bulb, trimmed
1/4 cup extra-virgin olive oil
2 tablespoons pitted nicoise olives, halved
2 tablespoons chopped fresh parsley leaves
1 teaspoon salt
1/8 teaspoon red pepper flakes
4 (6-ounce) pieces halibut
1/4 teaspoon ground black pepperPreheat the oven to 375 degrees F. In small bowl combine the grapefruit segments, juice, and zest. Halve the fennel bulb lengthwise, thinly slice and add to the bowl. Add the olive oil, olives, parsley, 1/2 teaspoon salt, and red pepper flakes. Stir to combine.
Meanwhile, place the fish on a parchment-lined roasting dish. Sprinkle with remaining 1/2 teaspoon of salt and pepper and bake for 10 to 12 minutes depending on thickness.
Gently transfer the fish to a serving plate. Top with the grapefruit and fennel salsa and serve immediately.

Mulligatawny Soup

Adapted by Debbie Roell from Joy of Cooking

1 large onion, diced: Sauté in coconut (or other oil), but do not brown

2-3 sweet potatoes, 2-3 white potatoes, 3 carrots, 5-6 stalks celery: Chop into bite-size pieces and add in order listed, stir for several minutes

4 Tbsp. flour and 2 Tbsp. curry powder: Stir into vegetables and cook for about 3 minutes (I also add some cayenne to make it more spicy).

3 quarts vegetable or chicken broth: Add and simmer about 15-20 min. or until potatoes are cooked through

1 14 oz. can coconut milk: Add and simmer another 5 minutes.

Opt.: boiled rice, cooked chicken, turkey, lamb or beans can also be added.

Hearty Lentil Stew

From Gillian McKeith
"This dish is a superb way to strengthen the nervous system. When stressed, the kidneys take a beating and the adrenals pump out too many stress hormones, depleting the body of much needed vitamin B. It's also a good transitional dish as it contains a few white potatoes. If you're on a weight loss programme then simply leave them out. The key to maintaining the flavor of this is not to overcook the lentils. You'll know this has happened if they start to break up."

Serves 4
225g brown lentils
1 wheat-free vegetable stock cube (I use 2 litres of Imagine brand Veggie Stock)
4 carrots, trimmed, peeled and chopped
half a butternut squash, peeled, deseeded and chopped
1 sweet potato, peeled and diced
4 small white potatoes, peeled and diced
1 celery stalk, trimmed and chopped
50g fresh garden peas
100g fresh watercress
2 Tb. chopped fresh dill
1 tsp wheat free tamari sauce

1. Soak the lentils in cold water for 20 minutes. Rinse thoroughly and drain.
2. Place the onions and vegetable stock cube in a saucepan with 750 ml water and bring to boil. Add the lentils, carrots, squash, sweet potato, and white potatoes. Bring back to boil, then lower the heat and simmer for 10 minutes. Add the celery and simmer for a further 5 minutes.
3. Add the peas, watercress, dill and tamari and serve with salt-free sauerkraut.

To turn this into a soup for the next day, add more water, extra fresh herbs of your choice, some more stock and blend until smooth. Fabulous.

Irish Potato Soup

(Excellent for leftover ham.)

3 cups peeled and diced potatoes (if you're looking for an alternative to white potatoes try red)

1/2 cup sliced celery

1/2 cup chopped onion

1/3 cup sliced asparagus

1/2 of a 1 square inch chicken bouillon cube

1 cup water

1 teaspoon dried parsley

1/2 teaspoon thyme

1/2 teaspoon pepper

2 teaspoons powdered milk

1 1/2 cups milk

3/4 cups grated mozzarella

3/4 cup grated Parmesan

1 cup chopped ham

Add potatoes, celery, onion, asparagus, bouillon, water, parsley, thyme, and pepper to pot.

Simmer until vegetables are slightly tender.

Mix powdered milk with milk and add to pot. Simmer until vegetables are fully tender.

Add cheese and ham. Simmer until all cheese is melted.

Add more pepper to taste and serve.

From Bebhinn McIlroy-Hawley

Three Cheese Casserole

Serves 6-8

Cook and drain: 12 oz. macaroni (try the Brown Rice variety)

Sauté till soft: 1 medium chopped onion and 1 minced garlic clove. Add: 12 oz. Quorn meatless and soy-free grounds. Stir in: 20 oz. tomato sauce, ½ t. sea salt, pepper. Remove from heat.

In separate bowl: Combine 1 c. cottage cheese, 4 oz. cream cheese, ¼ c. sour cream, ¼ c. yogurt, ¼ c. sliced green onion, ½ c. chopped green or red pepper.

Spread half the noodles in 9 x 13 inch casserole dish, top with a little "meat" sauce, cover with cheese mix, add rest of noodles and remaining "meat" sauce. Sprinkle with ¼ c. Parmesan cheese.

Bake at 350 degrees for 30 min. or till bubbly.

Adapted by Debbie Roell

Quinoa Salad

1 - 2 cups whole grain Quinoa (pronounced keen-wa), rinsed
1 1/4 - 2 1/2 cups water or vegetable stock
Boil quinoa covered for 20 minutes, cool.

1 diced red pepper
2-3 Tb. fire roasted tomatoes without juice
2-3 Tb. chopped Italian parsley
2 Tb. chopped red onion
1/4 cup rinsed and drained black beans
optional : 1/4 cup drained corn (careful! don't use canned corn that has added sugar)
2 Tb. extra virgin olive oil
a few drizzles of lime juice or red wine vinegar
Salt and pepper to taste

Stir the above ingredients into the cooled quinoa. Refrigerate.
All of my measurements are adjustable to what sounds good to you!

Italian Cream Cake

It's celebration season for me. Of course Easter is coming, my anniversary just passed, and we have lots of March birthdays! Sometimes, I throw caution to the wind and eat naughty. But, I usually feel it later, either in pounds, bloat, my face breaks out, or I just have a yuck feeling. Every now and then, it's worth it, but not often. Summer is fast approaching and I don't want to see those little cheats on my thighs and butt once warmer months hit, and I can't hide it under winter clothes anymore!

If I'm going to someone else's house for an event, I might offer to bring something, that will fit within my eating plan, to share. If the party is at my house, like it was this weekend for Kyle's big 4th, I try to mix healthier alternatives, that still classify as party food, in to the menu! I want the taste, without the yuck! I was not happy about missing out on cake so, I bought a regular cake but also made a sugar-free option. Then I didn't have to feel like a party loser with no cake! It may still be moving slightly away from how I normally eat, but at least it's just a small departure instead of a huge indulgence of sugar and carb city!

Italian Cream Cake from "Sweeten Your Life the Xylitol Way" by Karen Edwards PhD

(Xylitol is a naturally occurring sweetener that is found in some fruits and vegetables)
As usual, go organic if you can!

2 cups whole wheat pastry flour
2 tsp baking soda
1/2 tsp salt
3 Tb unsalted butter, melted
3 Tb extra virgin olive oil
1/2 cup unsweetened applesauce
1/2 cup buttermilk (did you know...there is no butter in buttermilk, it's actually made by culturing mike and is a low fat, and often a no fat, product with healthy bacteria)
3/4 cup reduced-fat sour cream
2 tsp vanilla (find one with no sugar added...Safeway/Vons carries one - read labels!)
5 eggs, separated
1 3/4 cups xylitol (found in health food stores)
1 1/2 cups unsweetened coconut, shredded (also in health food stores)
1 cup finely chopped pecans

Combine flour, baking soda, and salt in a medium bowl and set aside. In another bowl, mix together melted butter, olive oil, applesauce, buttermilk, sour cream, vanilla, and egg yolks. In a large bowl, beat egg whites with mixer until soft peaks form; gradually add xylitol and beat until peaks are stiff but not dry. Using a spatula, gradually fold dry ingredients into beaten egg whites alternately with liquid ingredients, and stir just until batter is smooth. Fold in coconut and pecans. Transfer batter to a 9"x13" baking pan that has been buttered, lined with parchment paper, and buttered again. bake at 350 degrees for 30 - 35 minutes, or until toothpick inserted in center comes out clean. Yield: 24 servings

Per serving: Calories: 184.7 Carbs 21.3g Fiber: 2.1g Fats: 12g Sodium: 179.9mg NET CARBS: 7g

Once the cake has cooled completely, frost with

Vanilla Cream Cheese Frosting
4 Tb unsalted butter, softened
8 ounces reduced-fat cream cheese, softened
1/2 cup plus 2 Tb xylitol
1 1/2 tsp vanilla (no sugar added)

Beat butter and cream cheese until light and fluffy. Gradually beat in xylitol; stir in vanilla. Frosts one 9"x13" cake. Yield: 2 1/4 cups frosting

Per Tablespoon: Calories: 35.2 Carbs: 3.1 Fiber: 0g Fat: 2.8g Sodium 25.4 mg NET CARBS: 0.2g

Store left over cake in fridge.

Turkey Chili over Spaghetti Squash

1 pound lean organic ground turkey
1 can organic pinto beans (read the label, make sure there's no sugar! Many non-organic cans of beans have lots of additives) drained
1 can organic kidney beans, drained (again, read the label)
1 chopped organic onion
2 organic garlic cloves minced
4 chopped organic tomatoes
1 small can tomato paste

Add the following to taste:
Chili powder
Salt
Pepper
Cayenne pepper
Ground Cumin
Onion powder
Garlic powder

Brown the turkey in a couple Tb. of water. Add chopped onion and garlic and cook for a few minutes. Throw in tomatoes, drained beans and paste. Add spices, stir and turn heat down to low. Simmer for an hour stirring occasionally.

Meanwhile...scrub the outside of a large spaghetti squash. With a fork poke holes in the squash and microwave for 7 minutes. Rotate and microwave another 7 minutes. Allow to cool. Cut the ends off the squash, slice it down the middle and scoop out the seeds. With a fork scrape the spaghetti squash out. Season with a small amount of olive oil, salt and pepper.

Chop half a red pepper.

Layer your serving plate with spaghetti squash, turkey chili, and top with fresh red pepper.
Everyone will love it!

Did You Know...Kefir

Courtney Hart
I have a new love and I just wanted to share. For the last few months I have been downing bottle after bottle of plain kefir. I had heard through a friend it is very good for digestion so I thought I'd give it a try. About three weeks ago I ran out and just hadn't gotten more and was shocked at how downhill I went. I thought I was just avoiding all the mid-pregnancy craziness I had heard so much about. heartburn, indigestion, constipation....I really had not suffered too much yet. But the last week or so I've been a pregnant mess. I could hardly lay down my heartburn was so bad. So I did some Google research and came across....kefir! After REALLY reading about all it's health benefits I was SO sold. So I ran out and got more and not kidding within 1 day I felt significantly better. My heartburn was gone, had a ton less indigestion, and just felt more balanced. So this is not really a recipe, but, a suggestion. I use it in smoothies, with fresh blueberries, or I just drink it. I like it unsweetened but it's also good with a little bit of those stevia drops Laura was talking about.

I attached a link so you can read more....there is so much good info.

http://www.kefir.net/benefits.htm