Breaking the Diet Doldrums: Sensible Splurge with Simplicity Gourmet

As you all know…I am on a quest to find “the real me” – you know, the sexy hot bod buried deep…deep…deep somewhere within myself…

I know how to eat right, which I do 99.9% of the time (well, this week anyways) – what exercises to do – yada, yada, yada – but quite frankly, sometimes my food routine just gets plain boring! I mean, I am a creature of habit – I can rotate the same foods day in and day out and usually not think anything about it at all. It keeps things nice and easy and I always know what I need to buy at the grocery store.

But sometimes…in the dark of night…food with flare calls out to me – and I must indulge! But then my sensible side pulls back the reigns and says, “Whoa-ho, there, Missy – if you’re going to deviate, make it snazzy, satisfying, AND sensible!” So, I ask myself the question I always ask myself, “How can I do both?”

Well, in the last year, I have widened my range of vegetables to almost boundless distances. So, I’m not afraid to try anything new. I wanted something with eggs, lots of veggies, a smatter of cheese, and some toasted bread. Not too demanding, right? Easy enough – after some research and pulling a little of this and a little of that from several recipes – then converting to waterless cooking – voila! Mediterranean Poached Eggs was born! Add some simple fruit salad and big glass of water for a whole, well balanced meal: protein (egg & sprinkle of parm., veggies, good fat (olive oil), whole grain, & fruit. Bon apetit!

Happy Cooking!
Miss K

Mediterranean Poached Eggs w/ Toasted Whole Wheat French Bread

UTENSILS: Master Kut, 8” Chef Knife, Large Skillet, Griddle, Medium Bowl

INGREDIENTS: 1 cup chopped onion, 1 garlic clove (minced), ½ tsp ground cumin, ½ tsp paprika, 2 ½ cups canned crushed tomatoes, ¼ tsp black pepper, 2 cups Artichoke Hearts, drained and cut in half, 1 ½ Cups Sliced Mushrooms, 4 large eggs, ¼ cup chopped fresh cilantro, ¼ cup chopped pitted Kalamata olives (optional), 1/2 cup (1 oz.) grated fresh Parmesan, 4 (1 ½ oz) slices Whole Wheat French bread (toasted), olive oil, garlic grater

DIRECTIONS:

Pre heat the large skillet on medium heat. When it’s ready, add the onion, mushrooms, garlic, and a small drizzle of olive oil (for flavor only – may omit altogether) to the skillet; sauté 5-7 minutes or until tender. Add cumin and paprika; sauté 1 minute. Stir in tomatoes, black pepper, and artichokes. Cook 5 minutes, stirring occasionally.

Form 4 (3-inch) indentations in vegetable mixture using the back of a spoon or bottom of a large custard cup. Break 1 egg into each indentation. Sprinkle with Paprika. Cover, whistle open, and cook on medium heat. When the whistle sounds, uncover, Sprinkle with parsley, olives, and cheese. Recover, whistle closed, and turn the burner off. Allow to stand 3-5 minutes.

Heat the griddle on medium heat. Slice the French Bread and drizzle both sides with Olive Oil and sprinkle with fresh cracked Garlic. When the griddle is heated, cook both sides until golden brown. Serve ¼ of the vegetable mixture and one egg over each piece of bread.

Yields:  4 servings (serving size: 1 bread slice, 3/4 cup vegetable mixture, and 1 egg)

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You know you want to do something special for Valentines Day. It’s another reason to create a beautiful tablescape for the one or ones you love. I have put together 3 fabulous looks that are guaranteed to take any table from ordinary to the main attraction for your Valentines Day meal. You will find a fabulous meal on our blog to accompany these delightful and fresh tablescapes!

I designed these tablescapes a little less cupid like and more as a celebration of food, friends and loved ones. Each one evokes a different emotion and mood. One is romantic another is fun and whimsical; the last is wild and sophisticated. Tablescapes are the eye candy of any great meal. They are the canvas by which an ordinary meal becomes a dinning experience.

They are easy to create. I gather things from my home and local stores that I love. I always look at the clearance items and closeouts in stores for that extra special pizzazz piece that will make my next tablescape shine. I love Target’s closeout end caps, (on the end of isles), you can always find deals there! The black and brown Zebra table runner was on closeout for $6.98, the blue and white polka dot table cloth was on closeout as well…it was a shower curtain. It is fabric, I just cut off the end with the hook holes and turned down a ¼” and stitched it. Also on the blue tablesape I combined fine china with melmac plastic salad plates which added to the fun and whimsical look. They were the perfect accent and the finishing touch to the tablescape!

If you have some tablescapes that you have done and would like to share, we would love to see them! Take a picture and write a brief description of the occasion you created it for and we will post it.

Happy tablescaping!

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It’s “Back to the Basics” month at Simplicity Gourmet and today I’m up for sharing one of my very favorite, weekly staple meals with you. It’s so simple, so yummy, and so easy on the hips, belly, and thighs…which is always a plus at my house – can I get an Amen?!?

Over the past five years, I’ve concentrated on broadening my roommate’s repertoire of acceptable foods. My little Jenna is a bit of a picky eater (complete understatement!) which doesn’t mesh well with a person who’s job is to experiment with food! This past year, I’ve introduced her to two things that have become her favorites: Tilapia and Lima Beans.

The person who doesn’t like fish – …is super crazy…but I digress… – they usually give the number one reason as fish is too “fishy,” sound familiar? Well, after several conversations about it, I have managed to bring another fish hater over to the fish lover team by introducing her to Tilapia. Tilapia is a white fish that is 99% fat free, has a lot of flavor, goes well with a wide variety of foods, and (most importantly) does not have a pungent “fishy” flavor or smell.

Food Fact: Tilapia is conjectured to be the Biblical fish found in the Sea of Galilee – good enough for Jesus and the disciples, good enough for me!

Lima beans are something I have gone my entire life without…until this past year. My dad and brothers were not big on green veggies…or really, any veggies but corn and potatoes. So, sadly, my mom only fixed veggies when she was cooking for herself, with the exception of broccoli (my personal favorite). There are so many things I missed out on growing up because of a household full of picky, stubborn little boys!

Well, last year, in the break room, I saw a co-worker with some tasty looking lima beans on his plate. I inquired how they were prepared and went straight home to start experimenting in my cookware. My life has never been the same – if you don’t like lima beans – try them, I promise you will love them! There hasn’t been a single person that I’ve made these for who hasn’t raved about them.

This is my “company meal” – it looks fancy and tastes extravagant but is so, so effortless! I hope you enjoy it!

What’s the “company meal” that you make in your cookware? I love to share recipes!

Happy Cooking!
~ Miss K

Fruit Salad (dessert)
Utensils: Master Kut, Medium Mixing Bowl
Ingredients: 1 Red Apple, ½ Green Apple, ½ Yellow Apple, 1 Pear, 2 Bananas, 3 Oranges, 2 Cups Sugar Free, Fat Free Organic Vanilla Yogurt, Raisins (golden or purple), Dried Cranberries, Walnuts and Granola to garnish (I like Cascadian Farms brand granola, I get the fruit and nut one – It’s organic and oh, so yummy!)
Instructions: Slice the apples & pear on the #2 cone. Slice the Bananas on the #4 cone. Juice the oranges over the mixture and add the orange pulp too. Mix well. Add the yogurt and mix well. Cover and put in the refrigerator to chill until you are ready for dessert. Serve in individual bowls, sprinkled with dried fruit, chopped walnuts and granola for a little crunch. (This is my favorite snack – I have it for a pre-workout snack or mid-morning snack, as a lunch accompaniment, or, as for this meal, a dessert – it’s good w/o yogurt too – you can’t go wrong with it!)

Lima Beans
Utensils: 1.5 qt Saucepan
Ingredients: 2 Cups Frozen Lima Beans, ½ Cup Chicken Broth, 2 tsp Butter or Margarine (melted), 3-4 twists each from a garlic grinder, pepper grinder, and salt grinder Instructions: Start these first. Add all the ingredients to the pan. Cover, whistle open and cook on medium heat. When the whistle sounds, turn the knob to “V” for vent and turn the burner to low. Allow to simmer on low the entire time you are preparing the rest of the meal.

Orange Almond Basmati Rice
Utensils: 2 qt saucepan, zester, measuring cup
Ingredients: 1 Large Orange, zested (save the orange part for the Tilapia), 1 TBSP Minced Roasted Garlic, 1 Cup Basmati or Jasmati Rice, ½ Cup Almond Slivers, 2 Cups Chicken Broth, a couple of twists of a pepper grinder to taste
Instructions: While the lima beans are cooking, heat the Saucepan on Medium heat and saute the dry rice and almonds together until they are aromatic. Zest the orange into the pan and add the chicken broth, garlic, and pepper. Stir to blend well. Cover, whistle open, and cook on medium heat. When the whistle sounds, turn the knob to “C” for closed and turn the burner off. Allow to stand covered (don’t remove the lid) until you are ready to serve.

Citrus Tilapia
Utensils: 8” Chef Knife, Small or Large Skillet (depends on how many fillets you are doing)
Ingredients: Leftover orange from the rice, 1 lemon, Darn Good Seasoning (Need some? Call me: 866-897-7676), 2-4 Tilapia Fillets (fresh or frozen)
Instructions: Slice the orange and the lemon in half. Set one of each of the halves aside and slice the other halves. Place the slices of the orange and lemon in the bottom on the skillet. Sprinkle the Tilapia on one side with Darn Good and put this side down on top of the citrus slices. Take the unused halves of the orange and lemon and squeeze them on top of the fish (discard any seeds that pop out). Sprinkle the top with Darn Good again. Cover, whistle open. When the whistle sounds on the rice, turn the burner on for the fish to medium heat. When the whistle sounds on the fish, turn the knob to “C” for closed and turn the burner off. Allow to stand for 8-10 minutes longer (get off your feet and go watch the News or re-runs of Friends for a few minutes).

When you’ve let the fish stand for 8-10 minutes, your entire meal is ready to serve. I usually serve this with some sort of bread – I like to get a nutty, whole wheat bakery bread from the grocer and serve that with meals all throughout the week – so yummy!

NOTE: If you don’t have time for me to send you some Darn Good this time, here are some alternative seasonings that we love: Lawry’s Seasoned Pepper, Emeril’s Original Essence, Tony Cachere’s Original Seasoning, OR just plain ole Salt & Pepper, & Garlic (w/ Cayenne for a little kick).

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Today was our first cooking school in our new gourmet kitchen here at Simplicity Gourmet! We were so excited and the place was packed with all our new friends and many of our regulars. We had so much fun! Today was our 2nd annual “Customer Cook-Off” – actual customers submit recipes and we cook them anonymously. The crowd votes and it’s the people’s choice who gets the prize: an engraved 8″ Carico Chef’s Knife.

Today, the people’s voice was heard, and Mexican Lasagna, entered by Mrs. Kortnee Wilson of Ewing, TN, was the winner. Coming in a close second was Uncle Larry’s Gumbo, entered by Russell & Shannon Hairr of Smyrna, TN (former Louisianan’s) – both were INCREDIBLE!!!! Georgia Pecan Pie by Mrs. Lauren Bean and Baked Rotini by Mrs. Debbie Suttmiller, came in 3rd and 4th.

We also live stream videoed the school on the internet today, for those of you who had the chance to view us, what did you think? What tips and tricks do we need to post on here for you? Let your voice be heard! So, with no further ado, here are the recipes – happy cooking!

Miss K

#1 GEORGIA PECAN PIE – Mrs. Lauren Bean

UTENSILS: large bowl

INGREDIENTS:

1, 9? Pie Shell/Crust,1 cup Light Corn Syrup,1 Cup firmly packed Brown Sugar,3 eggs, slightly beaten,1/3 Cup butter, melted,¼ tsp salt, 1tsp vanilla

INSTRUCTIONS:

Preheat oven to 350. In a large bowl, combine corn syrup, sugar, eggs, butter, salt, & vanilla. Mix well. Pour into unbaked pie crust and sprinkle with pecans. Bake in preheated oven for 45-50 minutes or until the center is set. Cool completely before serving.

#2 UNCLE LARRY’S GUMBO – RUNNER UP – Russell & Shannon Hairr

UTENSILS: 5 qt slow cooker

INGREDIENTS:

½ Cup Peanut or Vegetable Oil,1 lb Andouille Sausage (skin/casing removed), 2 lbs Boneless, Skinless Chicken Thighs,1 lb Shrimp, Chopped Okra (Optional),1 medium onion (½ lb diced),½ Cup of Pillsbury Shake and Blend Flour (OR ½ cup of Gold Metal Wondra Flour), 1 level tsp Tony Chachere’s seasoning,¼ tsp Black Pepper,¼ tsp Granulated Garlic, ½ tsp salt, 1 heaping TBSP Dried Parsley Flakes,¼ tsp Cayenne Pepper, 1 level tsp Kitchen Bouquet, 5 tsp Wyler’s Granulated Chicken Bouillon, ½ Gallon of Water,*Serve over cooked white rice*, ** Feeds 7 Hungry Eaters**

INSTRUCTIONS:

• Combine the Tony’s, salt, black pepper, cayenne, granulated garlic, bouillon, and parsley flakes in a measuring cup and mix well. Prepare all ingredients to be readily available; the first few steps go quickly.Turn your slow cooker to med-high and allow to preheat with the peanut oil. Once heated, sauté the diced onions in the peanut oil for 5 minutes. Add the andouille; sauté for 5 more minutes.
• Add the chicken pieces; then add your blended seasonings to the pot. Stir and cover; allow to cook until water begins to bubble around the edge.
• Add the 1/2 cup of Shake and Blend flour and continue to stir for 2 minutes to insure that the flour is incorporated into your mixture. Stir often to prevent burning.
• Add the water & okra and stir your gumbo to loosen all ingredients. Cover and allow to cook on high until water begins to bubble around the edges.
• Uncover and add the Kitchen Bouquet & stir. Cover, and cook on a medium heat setting for 15 minutes. Start making your rice. TIP: Use chicken stock instead of water to cook the rice, much more flavorful!
• Reduce to low and allow to cook for at least 15 more minutes or until you are ready to serve. When you have about 8 minutes left, add the shrimp and recover. Skim the oil from the top and serve over warm rice. Serve & Enjoy!

#3 MEXICAN LASAGNA – WINNER – Mrs. Kortnee Wilson

UTENSILS: Electric Skillet, Small skillet, 10? Saute Pan, Master Kut

INGREDIENTS:

1 to 1 ½ lbs Lean Ground Beef, ½ cup bell pepper,½ cup onion, 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 16 oz jar salsa, 1 can tomato paste, 1 pkg taco seasoning,½ cup Uncooked White Rice,10-15 Flour Tortillas, 8 – 12 oz Cheddar Cheese, shredded,8 – 12 oz Monterey Jack Cheese, shredded,To serve: tortilla chips and sour cream

INSTRUCTIONS:

• Heat the small skillet & the saute pan on medium heat. When the skillet is preheated, add the beef. Cover, whistle open, and cook on medium heat. When the Saute Pan is preheated, add the onions and bell pepper. Saute on Medium heat until the meat whistles.

• When the whistle sounds, uncover and stir. Drain off any excess fat and add the onion and peppers. Add the soups, salsa, tomato paste, rice and taco seasoning. Bring to a simmer on Medium heat. Simmer for 5-7 minutes on Medium Low.

• Shred your cheese on the #2 cone. Set aside.

• In a cold electric skillet, layer the lasagna in this order: sauce, tortillas, cheese, repeat. Repeat until the skillet it full. Cover and cook on 350 until water begins to bubble around the edges. Unplug the
  unit and allow to stand, covered, for 15 minutes.
• Serve with Tortilla Chips and Sour Cream.

#4 FANCY CHICKEN – Mrs. Carol Holmes (last year’s winner!)

UTENSILS: Electric Skillet

INGREDIENTS:

12-14 Chicken Tenders,1 Cup Swiss Cheese,1 Cup Cheddar Cheese, 1 Cup Mozzarella Cheese,1 Can Cream of Chicken Soup w/ Herbs, 1 Soup Can of Water, ¾ Bag Pepperidge Farms Herb Stuffing, ½ stick of melted butter & ½ cup chicken broth (for lower fat, you could use 1 cup of broth and no butter)

INSTRUCTIONS:

• Spray the electric skillet with a non-stick spray (to keep the cheese from sticking). Layer the chicken in the bottom of the pan.
• Mix the cheeses together and cover the chicken.
• Mix the soup with 1 soup can of water and pour over the cheese.
• Sprinkle with stuffing and cover with the melted butter or chicken broth to moisten the stuffing.
• Cover and cook on medium heat (350) until the water seal forms. Reduce to low and cook for 20 minutes.

#5 PEPPER JACK CHICKEN – Mrs. Carol Holmes

UTENSILS: 6 qt Roaster, Large Skillet, 10? Saute pan

INGREDIENTS:

4 chicken breasts (or 10-12 tenders), 1 TBSP Olive Oil (for flavor), 2 Cups Heavy Cream, 4 tsp Flour,4 tsp Melted butter, 6 Sandwich Slices of Pepper Jack Cheese, Blackened Cajun Seasoning,Emeril Essence Seasoning, Garlic Powder, Pepper,Angel Hair Pasta

INSTRUCTIONS:

• Preheat the large skillet on Medium heat with the Olive Oil. Meanwhile, season the chicken with garlic salt and Cajun Seasoning. When the pan is preheated, add the chicken and cover, whistle open. When the whistle sounds, remove the lid, flip and recover, reduce the temperature to low and close the whistle.

• Meanwhile, bring the pasta water to boil in the 6qt. Add the pasta and turn the burner to low. Allow to cook for 11-12 minutes. Drain, add back to the pan and cover until you are ready to use.

• While you are waiting for your pasta water to boil, in the 10? Saute Pan, heat the cream on medium until it simmers (stirring to keep from scorching). Mix the butter and flour until the flour is dissolved. Whisk into the cream. Add the cheese. Add Blackened Cajun Seasoning, Emeril Essence, garlic salt, and pepper to taste. Simmer on low for about 10 minutes until it has thickened.

Serve layered: pasta, chicken, sauce.

#6 BAKED ROTINI – Mrs. Debbie Suttmiller

UTENSILS: 6 qt, Large Colander, Small Skillet, Master Kut

INGREDIENTS:

1 lb ground sirloin,1 box Rotini Noodles,2 Jars of your Favorite Pasta Sauce,1 Small container sliced mushrooms,2 Cans Seasoned Diced Tomatoes,2 oz of 2% Mozzarella Cheese, 4 oz 2% Sharp Cheddar Cheese, Parmesan Romano Cheese, ¾ Cup Red Wine, Lawry’s Seasoned Pepper, McCormick Grill Mates Roasted Garlic & Herb, Dried Crushed Red Pepper to taste (optional)

INSTRUCTIONS:

• Heat the small skillet. Add the ground sirloin and cover, whistle open, and cook on medium heat. When the whistle sounds, stir, and recover, whistle closed. Continue to cook on Low heat. Until the meat is browned through.
• Add the rotini, pasta sauce, mushrooms, diced tomatoes, wine, and spices to the 6 qt and cover. Cook on Medium Low heat, whistle open. When the meat is ready, drain and add it and the rotini pasta to the sauce until well blended.
• Shred mozzarella and cheddar cheeses on the #1 Cone. Add the cheese and stir until just blended in.
• Continue to cook on medium low, whistle open. When the whistle sounds, turn to low and cook for 15-20 minutes.
• Transfer to a serving dish and sprinkle with Parmesan Romano Cheese and serve.
• Serve with a salad or green veggie and garlic bread.

#7 Ho-Bo Casserole – Mrs. Courtnee Wilson

UTENSILS: 8? Chef knife, Paring Knife, Large Skillet

INGREDIENTS:

5-6 Boneless Pork Chops (could use hamburger patties or boneless, skinless chicken breasts),1 Small bag of Baby Carrots, 4-5 Squash, sliced, 4-5 Potatoes, cubed, ½ Stick Butter,Darn Good Seasoning

INSTRUCTIONS:

• Heat the skillet on Medium heat. Brown the meat for 4-5 minutes and flip.
• Meanwhile, prep your veggies.
• Layer the veggies on top of the meat in this order: Potatoes, sprinkle of darn good, squash, sprinkle of Darn Good, and carrots.
• Melt the butter and pour over the top. Sprinkle with Darn Good.
• Cover, whistle open, and cook on medium heat. When the whistle sounds, close the whistle and turn the burner to low. Allow to cook for 10 minutes.
• Turn the burner off and allow to cook (covered) for 8-10 more minutes or until the potatoes are done.

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It’s a new year, which means here at Simplicity Gourmet, it’s Bridal season! YEAH! We love the excitement and energy that brides bring to the table – it’s so contagious! With the coming of the brides and grooms, comes lots of new cookware out there, so, I thought that this week, I should pull the reigns in a bit and focus on getting back to basics for our young couples.

So, first things first, wash your cookware! I know this may seem simple enough, but our cookware arrives at your home with a shiny, new mirror finish and this finish is achieved with manufacturing oils being buffed into the surface. So, when you wash your new cookware, you will need to use something acidic to cut off those oils and prevent them from burning onto the surface when you start to heat things up.

We recommend soaking your new cookware in hot, soapy water with 3-4 cups of white vinegar for about 15 minutes. Then, follow up with washing the bottom and insides really, really well with a stainless steel cleanser. We have a helpful section on the DVD that arrives with your set that will walk you through this process step by step.

I know the very first thing that you and your sweetie will want to try is the chicken and veggies that were just soooo yummy at your demonstration, right? So, leave it to Katie’s Kitchen to satisfy those taste buds! Most all of our hosts use Darn Good Seasoning on the chicken and veggies they served you, so, if you want the same exact flavor, give me a call and I’ll hook you up with some Darn Good of your very own – I use it on almost everything at home – it’s the best: Katie ~ 866-897-7676

Greaseless Boneless, Skinless Chicken

• Heat the skillet on medium heat (NOTE: For gas stoves, this is about a 3 – just when the flame touches the bottom of the pan, but no more than that). When you can sprinkle a drop of water on the surface and it rolls around like quick silver, it’s ready to go (this should take about 1-2 minutes).

• Place the chicken in the pan, season (we use Darn Good), and cover, whistle open (line the flat side of the knob up with the notch in the metal on the lid – when you flip the lid over, you should see the whistle hole).

• When the whistle sounds, uncover and flip the chicken. Season that side and recover. Turn the knob to “C” for closed, making sure the “C” is lined up with the notch in the metal of the lid. Turn your burner to low and allow to cook for 12-15 minutes longer.

NOTE: For Frozen meat, do NOT preheat the pan before it whistles. Place the meat in a cold pan with 2 TBSP of water to start. Season and follow the directions above from this point.

Waterless Veggies

• Place your frozen or fresh veggies in a cold pan with 2 TBSP of water or chicken broth. Cover, whistle open (reference above), and cook on medium heat.

• When the whistle sounds, turn the knob to “C” for closed (do NOT remove the lid), and turn the burner OFF. Allow to stand covered until you are ready to serve dinner.

NOTE: Turn the veggies on when the chicken whistles, this will time everything so that it’s done at the same time.

It’s that simple – juicy, healthy chicken and flavorful, fresh veggies in 20 minutes – hassle free and no pot watching…doesn’t get much better than that! In the days that follow, my fellow Simplicity Gourmet bloggers will be sharing their “Back to Basics” tips and tricks, so, be sure to check back over the next week.

What’s the first thing you tried, are going to try, or would like to try in your new cookware? I’d LOVE to know!

Happy Cooking!

~ Miss K

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Have you ever wondered what a “Parsnip” is like? I’m sure you’ve seen parsnips as you meander through the produce deparment. I”m even more sure, you always quickly think to yourself: What recipes would I use parsnips in? What are the health benefits of them? What are they like? Well, wonder no more! I think that a lot of people are intimidated by the way parsnips look and therefore, shy away from them – which makes me very sad for them. Don’t judge a book by its cover!

Parsnips have a nutty, peppery, sweet flavor that you just won’t find in any other veggie. They are good pretty much any way that you want to make them: roasted, baked, fried, sautéed, mashed, and they are awesome in deserts (a lot like it’s cousin the carrot).

Parsnips have historically been the favored vegetable for Europeans over carrots and potatoes. They were introduced to America in the late 16th century but sadly come in a dismal third to carrots and potatoes to the American taste buds. Parsnips are a root vegetable, resembling a creamy white carrot but are considered far more nutritionally superior. They are beneficial for lowering cholesterol and loosing and maintaining a healthy weight. They are low in saturated fat, sodium, and cholesterol. They are high in dietary fiber, Vitamin C, Vitamin K, Folic Acid, Manganese, and Potassium.

Parsnips are at their best in the winter after the first frost – the cold turns their starch into sugar which gives them their sweet flavor. They are available at your grocer from late fall through early spring – so, for many of you out there, it’s prime time for parsnips in your area! When you get your parsnips home from the store, it’s best to wrap them in a moist paper towel and store in a dark location in your fridge. They will keep for two weeks or longer, making them an ideal vegetable to buy in bulk!

I have 3 Parsnip Side Dishes and 1 Parsnip Dessert that I absolutely LOVE and I’m going to share them here with you today. Of course, I cook all my food on stainless steel bake ware and waterless cookware, if you need any adaptations to these recipes, feel free to email me anytime: ksnyder@simplicitygourmet.com. I hope you enjoy these special Parsnip recipes as much as my friends, family, and I do.

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So…we’ve finally made it. Noon last Saturday was go time! Of course, we both had a whole slew of things on our minds that we wanted to partake in but we just weren’t really willing to risk any stomach issues to do it. But…there was one thing that we both just had to have…one thing that our love never waned from…can anyone guess what that would be? You’ve got it…Cheez-Its! J

Check out our veteran advice on how to break an extended fast today!

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As I write this, I am both saddened and exited to say that we only have four days, three hours, and 44 minutes left on our juice fast. This week, Jenna and I both are taking a deep look into the inner workings of our fast and making our lists and checking them twice of everything, spiritually, mentally, emotionally, and physically, that we have learned and are taking with us for the rest of this weight loss journey.

 Find out our fasting insights and weight loss total now!

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So…a lot of you are asking how we’ve done it – what’s the plan. Since we’ve got four weeks under our belts now, we’ve got everything nailed down to a science. Including how to save money while buying organic produce in bulk – which can get quite pricey with the volume of fruit you need to buy on a juice fast!

Find out how our week went, our weekly weight loss, and “the juice fast plan.” 

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Over the last year I have really started focusing in on my health. I’ve been eating organic food and watching my fat intake. I was recently introduced to coconut oil. Before a few weeks ago I didn’t even know it existed, and now it something I find myself talking about all of the time.

Coconut oil is manufactured primarily in the Philippines. It has numerous health benefits and cooks great. Coconut oil is a fat, which consists of about 90% saturated fat.  The oil is made up of predominantly medium chain triglycerides, which basically means your body converts it to energy more easily than fat.

You can cook with coconut as long as you remember that you shouldn’t cook over medium heat. It tastes great; you can just drizzle it over your food if you like. Studies have shown that it lowers the chance for heart disease and works great as a moisturizer. It helps heal skin rashes and burns. It also helps by maintaining thyroid levels, blood sugar levels, and digestive health.

So what are you waiting for? Try some . . . you’ll love it!

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