Spinach and Turkey Salad with Cranberry-Orange Dressing

Sugar free, Guilt free, Delicious-ness  ;)

I realize I'm a bit late in posting leftover T-Day turkey recipes. I'm sure most people have either ate up all of their turkey or are sick of the thought of turkey all together. Next year I will make a turkey early so as to get these delicious, healthy 'left over' turkey recipes out to you all sooner.

* disclaimer of the day ;-)

I'm still new to this whole blogging thing and how to be helpful and actually get people to try healthy foods. Also, I made my turkey a few days after T-Day since we ate the official meal at our parents homes this year. The only reason I made our turkey was for a few spectacular recipes I want to share.

 This salad was actually yet another last minute, 'What the heck are we going to have for dinner' recipe. Salad is a simple, healthy and perfect dinner especially following the Big T-Day stuffing of ones-self. 

The Cranberry-Orange dressing was spectacular! For those of you who still buy canned cranberry 'sauce' shame on you! Fresh cranberries are cheap, better for you and take less than 10 whole minutes to cook up! As I like to say, 'So simple even I can do it!' I was out shopping and running errands all day today and came home exhausted and was able to throw this together, cooking the cranberries and all, in 10 minutes flat. Fresh cranberries are so tart and delicious I buy several bags and freeze them for throughout the year.

I was so disappointed when browsing the Internet and blogs recently and saw that every cranberry sauce recipe ( that I came across) was literally loaded with sugar. I'm talking 1 1/2 - 2 CUPS of sugar per 12 oz. bag of cranberries!  Yikes!  That's more sugar than cranberries people! The upsetting part for me was that people were actually commenting things like " Wow, looks great!" and "Yum, wonderful recipe!"  I don't get it. Either people are totally addicted to sugar or don't actually read or care about the recipes and only want to put their face on popular sites or both. What's so wonderful about turning something so good for you into something so bad for you? Cranberries are supposed to be tart, their special that way. They get their feelings hurt when you smother them with sugar! I used a bit of Agave Nectar to balance them out along with fresh orange juice and zest. Perfect!
My kids ate them all up..... and without all of the added sugar!   * applause, cheer!!

For the salad: 

6 cups fresh baby spinach

2 cups cooked turkey, diced

1-12 oz. bag of fresh cranberries

1/4 of a small red onion, thinly sliced

1 juicy orange, juiced ;)

1/4 cup water

1 tablespoon orange zest

3/4 cup Agave Nectar

Raw Almonds, slivered or sliced

 In a sauce pot place cranberries, water, juice and zest. Bring to a gentle boil, reduce heat to low and simmer, covered for 6-8 minutes. Transfer to a bowl and cool in refrigerator for a few minutes.
Place all other ingredients into a large salad bowl. Drizzle some of the cranberry dressing over salad and toss to coat. Top with more of the in tact cranberries.

Green Kitchen: Vegan Creamed Kale

Green Kitchen is a bi-weekly column about nutritious, inexpensive, and ethical food and cooking. It's penned by the lovely Jaime Green.

There are lots of reasons one might want to avoid dairy. One might be allergic. One might be vegan. One might be omnivorous but prefer dairy from happy, grass-fed cows, which can be expensive or hard to come by. One might be lactose intolerant and rationing those pricey lactase pills.

Or one might like that experimenting with non-dairy versions of usually-dairy meals can lead one to delicious dishes one might never have eaten otherwise.

A little of column A, a little of column B.

I ended up at creamed kale the other night by an internet/culinary odyssey – my original plan for cold sesame broccoli was thwarted by the fact that it was about thirty degrees outside, and maybe five cooler in my apartment. Next thought: cream of broccoli soup, but Leigh already has us covered there. So what else is in my fridge? Kale! Cream of kale soup? Creamed kale? I love creamed spinach – is creamed kale a thing?

Thank you, internet, because you showed me that it is.

(Have I ever mentioned how much I owe the internet for my cooking? Other people have cookbooks; I have a netbook and WiFi.)

I read a few recipes, and started to get an idea of how one might make creamed kale at all; creamed spinach, love of my life, has always come to me frozen in a little cardboard box. I eliminated recipes that called for whisking flour into broth, to keep things totally grain- and gluten-free. I found a recipe calling for a cashew cream for the sauce. That sounded intriguing, and while I didn’t have any cashews, I’ve been working through a bag of slivered almonds (after some unsuccessful almond meal pancake attempts) that could do with being polished off.

What’s amazing about this dish isn’t that it tastes like it’s made with dairy – it doesn’t. It’s saltier, more savory and complex, and, to be fair, not as smoothly creamy. But, and maybe even more excitingly, this dish is amazing in its own right. It scratches the creamed spinach/kale itch – hot, creamy, savory comfort food, totally addictive despite being packed with super-healthy greens – but without pretending to be something it’s not. The sauce is nutty and has a hint of oniony taste, not quite cream but just as good.

And I can save my lactase pills for the Seabrook Farms creamed spinach hanging out in my freezer. Maybe in February, when local greens are truly, totally gone. Late November? Still total bounty.

~~~

If you like this recipe, you might also enjoy:

• Kale with Mushrooms and Polenta
• Potato Leek Soup with Kale
• Vegan Ginger Cookies

~~~

Vegan Creamed Kale
(adapted from Whole Foods)
Serves 4

1 bunch kale, torn into smallish pieces (5-6 cups, torn)
1 medium yellow onion, diced
2 cloves garlic, minced
1 tablespoon margarine
1/2 cup vegetable broth (I used Better than Bouillon)
dash salt
1/3 cup unsweetened soy milk
2 tablespoon soy creamer (or more milk)
1 tablespoon lemon juice
1 teaspoon soy sauce
1/3 cup blanched, slivered almonds (or ½ cup whole raw almonds, or cashews)
1 tablespoon nutritional yeast
1/8 teaspoon red pepper flakes
1/8 teaspoon nutmeg
a few grinds of black pepper

1) Steam kale until bright green and tender, about four minutes. (You can also blanch it.)

2) Drain kale and rinse under cool water.

3) Melt 1 T margarine in a sautee pan over medium-high heat. Add onion and a dash of salt, and sweat until translucent, about five minutes. Add garlic; cook one minute more.

4) Combine onion mixture, broth, creamer, milk, lemon juice, soy sauce, almonds, nutritional yeast, red pepper flakes, and nutmeg in food processor or blender, or use an immersion blender, to puree smooth. Taste and adjust seasonings as needed.

5) Return mixture to sautee pan and simmer over medium-low heat until it thickens slightly, stirring often, about ten minutes.

6) Stir in kale and cook, tossing often, until kale is cooked and sauce is thickened to your liking, 5-10 minutes more. Top with ground black pepper.

Approximate Calories, Fat, Fiber, Protein and Price per Serving:
155 calories, 8.6g fat, 4.2g fiber, 7.2g protein, $0.83

Calculations
1 bunch kale (5-6 cups, torn): 184 calories, 2.6g fat, 7.4g fiber, 12.1g protein, $1.50
1 medium yellow onion: 42 calories, 0.1g fat, 1.8g fiber, 1.2g protein, $0.50
2 cloves garlic: 9 calories, 0g fat, 0.1g fiber, 0.4g protein, $0.04
1 T butter: 102 calories, 11.5g fat, 0g fiber, 0.1g protein, $0.13
½ cup vegetable broth (Better than Bouillon): 2 calories, 0g fat, 0g fiber, 0g protein, $0.05
dash salt: 0 calories, 0g fat, 0g fiber, 0g protein, $0.01
1/3 c + 2 T unsweetened soy milk: 35 calories, 2g fat, 1g fiber, 3.5g protein, $0.45
1 T lemon juice: 8 calories, 0g fat, 0.1g fiber, 0.1g protein, $0.07
1 t soy sauce: 4 calories, 0g fat, 0g fiber, 0.6g protein, $0.02
1/3 c blanched, slivered almonds: 207 calories, 17.8g fat, 4.4g fiber, 7.6g protein, $0.33
1 T nutritional yeast: 27 calories, 0.3g fat, 1.7g fiber, 3g protein, $0.19
1/8 t red pepper flakes: 0 calories, 0g fat, 0g fiber, 0g protein, $0.01
1/8 t nutmeg: 0 calories, 0g fat, 0g fiber, 0g protein, $0.01
a few grinds of black pepper: 0 calories, 0g fat, 0g fiber, 0g protein, $0.01
TOTALS: 619 calories, 34.4g fat, 16.6g fiber, 28.6g protein, $3.32
PER SERVING (Totals/4): 155 calories, 8.6g fat, 4.2g fiber, 7.2g protein, $0.83

Ask the Internet: What DON'T You Spend Money On?

Simple Organized Living started it. Then, Money Saving Mom picked it up. Today, Casual Kitchen's Daniel puts his own twist on it. I think it's officially a meme:

Q: What ten things DON'T you spend money on?

A: Okay, here goes:

1. Beef (Thank you, chickens.)
2. Bottled water and soda (Thank you, tap.)
3. Lawn care (Thank you, Brooklyn concrete.)
4. Mayonnaise, radishes, scallops, cauliflower, and anise. (Thank you, food aversions.)
5. Name brand clothes (Thank you, lack of fashion sense.)
6. Cable TV (Thank you, Netflix.)
7. DVDs (Thanks again, Netflix.)
8. Books (Thank you, public library.)
9. A car (Thank you, feet.)
10. Kitchen gadgets (Thank you, limited cabinet space.)

Readers, fire away. This is a fun one.

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Stay Healthy "No Noodle" Eggplant Lasagna featured in the December issue of Natural Muscle Magazine

HI READERS!!!!

I hope your Thanksgiving was wonderful and you are looking forward to a special holiday with Family and friends. The winter chill is in the air here and I have put together a Fabulous Healthy Great Tasting Meal for these cold nights. I guarantee this recipe WILL BE a HIT and you will want to make it many times and hopefully add it to your regular favorites.....IT IS THAT GOOD! In fact, head on over to page 40 of the December issue of Natural Muscle Magazine and try it tonight. I look forward to your feedback.

http://www.myvirtualpaper.com/doc/total-health/dec10vitualopt/2010112601/

Have a Merry Christmas and Stay Healthy!!!

Darla Leal, LCPT, LCMT

www.stayhealthyfitness.com

Guest Post: Pioneer Pumpkin Pancakes Recipe

Shane can be found at ShaneHalbach.com, blogging about the zombie apocalypse, bacon, and his adorable kids (not necessarily in that order).

My daughter Evie likes pancakes. A lot. It's not really Sunday at our house if you're not in your PJs at noon eating pancakes while batter slowly drips off your daughter (and the stove, and the walls...). I can't say I blame her, they're fun to make, they're delicious, and they're really not that bad for you.

(This is assuming you don't put chocolate chips inside and then slather them with whipped cream and who knows what else - I mean, you can do that, I'm not judging. I won't even call the health police on you. However, if she was going to be eating pancakes that often, I figured we should at least try.)

So why are they "pioneer" pancakes? Well, anyone who has kids knows that the first component to a successful meal, especially one they don't want to eat, is marketing. (Yes, we had to sell our daughter on the idea of pancakes. Kids are funny that way. I'm sure she wouldn't believe it now either.) One of the main components of the recipe is substituting molasses for sugar, since molasses is a mineral-dense sweetener, particularly for calcium and iron. My daughter and I were reading the Little House on the Prairie books, and they mentioned eating molasses as a topping for pancakes. Voilà, marketing slogan established!

Evie, helping me make pancakes: "Are we going to put that in now? The other thing?"
Me: "What thing?"
Evie: "The icky sticky goo?"

Well, apparently I can't add molasses to anything without singing, "Molasses, molasses, icky sticky goo! Molasses, molasses, it'll always stick to you!" A song that fun was not going to go unnoticed.

As far as I'm concerned, there aren't a lot of things that can't be improved with the addition of pumpkin (and there's not a lot of other ways to sneak vegetables unnoticed into breakfast). And I throw some walnuts in there too for good measure ("Brain Food"...it looks like your brain and it's good for it too! There should be a requirement that all ad execs have to have prior experience as a parent.) Use whole wheat flour and you're in business!

We usually make a triple batch and freeze them on cookie sheets, before putting them in big freezer bags. Then we can reheat one or two at a time for a quick breakfast during the week. Because, hey, if you could get away with eating pumpkin pioneer pancakes for breakfast every morning, you would too!

Pioneer Pumpkin Pancakes
Feeds 3 hungry people (12 - 14 medium-sized pancakes)

1 egg
1 1/4 cups buttermilk
1/2 tsp baking soda
1 tsp baking powder
1 tbsp black strap molasses
1 tbsp canola oil
1/2 cup pumpkin
1 tsp pumpkin pie spice
1 1/4 cups white whole wheat flour
1/4 cup walnuts

1) Beat egg in a large mixing bowl.

2) Beat in buttermilk, baking soda, baking powder, molasses, canola oil, pumpkin and pumpkin pie spice.

3) Beat in whole wheat flour. I just hand mix it (but then again Evie doesn't mind if it is a little lumpy). You might notice that the batter is pretty dark thanks to the whole wheat flour and the molasses.

4) Add water to thin batter if necessary.

5) Heat skillet. You could hypothetically do this at the same time as mixing the batter, unless you also have to manage a 3 year old.

6) Oil the skillet. I usually do this about every other batch of pancakes or so.

7) Use a large spoon to make whatever size pancakes you want.

8) Sprinkle a handful of walnuts on each pancake. You could mix it into the batter, but I like to put it into the pancakes manually so the walnuts are evenly spread. I find that if you mix them into the batter, you end up with the last few pancakes being walnut city.

9) Flip the pancakes when bubbles rise to the top and the edges look a little crispy.

NOTE: All of the following calculations come from Kris (the proprietor of CHG), instead of Shane (author of the guest post). Please e-mail her/me if there are any issues. Thanks!

Approximate Calories, Fat, Fiber, Protein, and Price Per Serving
382 calories, 15.4 g fat, 8.1 g fiber, 14.6 g protein, $0.99

Calculations
1 egg: 54 calories, 3.7 g fat, 0 g fiber, 4.7 g protein, $0.33
1 1/4 cups buttermilk: 172 calories, 6.1 g fat, 0 g fiber, 12.6 g protein, $0.62
1/2 tsp baking soda: negligible calories, fat, fiber, and protein, $0.01
1 tsp baking powder: 2 calories, 0 g fat, 0 g fiber, 0 g protein, $0.01
1 tbsp black strap molasses: 47 calories, 0 g fat, 0 g fiber, 0 g protein, $0.13
1 tbsp canola oil: 124 calories, 14 g fat, 0 g fiber, 0 g protein, $0.08
1/2 cup pumpkin: 42 calories, 0.4 g fat, 3.6 g fiber, 1.3 g protein, $0.33
1 tsp pumpkin pie spice: 6 calories, 0.2 g fat, 0.3 g fiber, 0.1 g protein, $0.70
1 1/4 cups white whole wheat flour: 509 calories, 2.8 g fat, 18.3 g fiber, 20.5 g protein, $0.27
1/4 cup walnuts: 191 calories, 19.1 g fat, 2 g fiber, 4.5 g protein, $0.50
TOTAL: 1147 calories, 46.3 g fat, 24.2 g fiber, 43.7 g protein, $2.98
PER SERVING (TOTAL/3): 382 calories, 15.4 g fat, 8.1 g fiber, 14.6 g protein, $0.99

Fight the Holiday Fat ~ Delicious Snacks and Light Meals! ~ All about Beets

So who got through Thanksgiving without stuffing themselves silly?  * hangs head in shame...

I pep talked myself till I was sick of hearing the sound of my own voice but managed to fill my plate and go back for seconds when it came down to it. That wouldn't be so bad except that while we are extremely lucky in that we have lots of family close by, it also means we have 2 or 3 T-Day dinners and are sent home with left over rolls and pies galore! Even my 5 year old, Jack exclaimed as we made our way to Papa and Nanna's for our 3rd ( his 4th including his Kindergarten feast) holiday party "Thanksgiving, Thanksgiving, Thanksgiving! Is it ever going to end!" 

 It's o.k., I'm not complaining really I just need to nip it in the bud and stick to a mostly

Raw veggie/fruit and whole grains and legume diet so I will still fit into my jeans after Christmas!

Here are some of my favorite low-calorie, vitamin rich snacks and light meals.

Simple Chilled Gazpacho      Gorgonzola and Pecan Stuffed Figs

Spicy Broccoli Quinoa    Grapefruit Quinoa Salad    Thai Garden Veggie Wraps with Peanut Sauce

Grilled Rosemary Salmon over Lentils Rustico

Last week I was at the grocery store with my 4 year old, Nolan and he pointed to some bunches of Organic beets and said "What's that?" I realized that we have only ever had pickled beets in our salads and immediately picked up a bunch of beets to take home with us.

Simple Beet and Orange Salad

To Make Salad:

In a medium sauce pan, bring 3 cups of water to a boil. Trim and wash beets, no need to peel. Cut them into 2 inch pieces to cut down on cooking time! Boil gently for 30-40 minutes until fork pierces them easily.

Remove, let cool. Skins should slide off very easily now.  Toss cooled beets with orange segments and squeeze some orange juice over top. Fresh mint would be lovely tossed in with this salad!

I hope you take the time to read through these amazing health benefits of beets!

NUTRITION:

Beets are surprisingly sweet and mild tasting and make an excellent snack with oranges and in salads.

They are super easy to prepare and are a vitamin mega veggie with very high levels of A, B1, B2, B6 and C!

While the sweet beet root has some of the minerals in its greens to a lesser degree, it is also a remarkable source of choline, folic acid, iodine, manganese, organic sodium, potassium, fiber and carbohydrates in the form of natural digestible sugars.

The beets belong to the same family as chard and spinach. Beet leaves have a bitter taste like chard, but are rich in chlorophyll and higher in iron than spinach! Although bitter, the greens have a higher nutritional value than its roots. The greens have high levels of calcium, magnesium, copper, phosphorus, sodium and iron.

Both beet root and beet greens are very powerful cleansers and builders of the blood.

 HEALTH BENEFITS:

Beets have long been known for its amazing health benefits for almost every part of the body.

• Acidosis: Its alkalinity is essential and effective in combating acidosis.

• Anemia: The high content of iron in beets regenerates and reactivates the red blood cells and supplies fresh oxygen to the body. The copper content in beets help make the iron more available to the body. A great blood builder.

• Atherosclerosis: This wonderful crimson juice is a powerful solvent for inorganic calcium deposits that cause the arteries to harden.

• Blood pressure: All its healing and medicinal values effectively normalizes blood pressure, lowering high blood pressure or elevating low blood pressure.

• Cancer: Betaine, an amino acid in beet root, has significant anti-cancer properties. Studies show that beets juice inhibits formation of cancer-causing compounds and is protective against colon or stomach cancer.

• Constipation: The cellulose content helps to ease bowel movements. Drinking beets juice regularly will help relieve chronic constipation.

• Detoxification: The choline from this wonderful juice detoxifies not only the liver, but also the entire system of excessive alcohol abuse, provided consumption is ceased.

• Gastric ulcer: Mix honey with your beets juice and drink two or three times a week on an empty stomach (more frequently if your body is familiar with beets juice). It helps speed up the healing process.

• Gall bladder and kidney ailments: Coupled with carrot juice, the superb cleansing virtues are exceptional for curing ailments relating to these two organs.

Choosing and Storing Beets: Choose beet roots that are firm and unwrinkled. With the greens attached, beets can keep for only three to four days in the fridge as the root has to supply moisture to the leaves. Without the greens attached, beet root can keep for a couple of weeks.

Beets with round bottoms are sweeter than flat-bottomed ones. Eat beets fresh to enjoy its flavor better. Do not overheat beets when cooking as heat destroys all the essential nutrients. Remove the skin before cooking.

 HOW CAN YOU GET MORE BEETS INTO YOUR DIET?

1. Boil, steam or pickle them and add them to salads.


2. Eat them with a variety of fruits and veggies, they are sweet all by themselves!


3. Juice them or blend them with other fruits or veggies for an amazing detox!

A Word of Caution!

Individuals with a history of oxalate-containing kidney stones should limit their consumption of beets.

As beetroot juice is very potent, do not consume too much, especially if your body is not yet accustomed to it. For a beginner, start with the juice of half a medium-sized beetroot once a week, slowly increasing to one whole beetroot a week.

This delicious juice is so potent that it may cause some dizziness during cleansing as toxins are being eliminated. This process may cause some discomfort but there is nothing to be alarmed about. During this time, drink plenty water also to flush out the toxic materials.

Guest Post: Companies Vs. Consumers: A Manifesto

Today's guest post comes from Daniel Koontz. Dan is the author of Casual Kitchen, a kick-butt blog that helps readers cook more, think more, and spend less. It's my (Kris') favorite food blog. Er, beyond this one.

Why are so many people convinced that all food companies and retailers are evil, greedy, and exist solely to exploit their customers?

If you hold that kind of simplistic, generalized world view, you are committing an act of personal disempowerment. You may not know it, but you are willingly giving your power away to these companies.

This is not to say that some companies aren't greedy. And it's not to say that consumers aren't at times unfairly separated from their money. But it is the height of enfeebled hypocrisy to whine and complain about "greedy companies" when they merely make and sell the very products we consent to buy.

I will not allow my readers to give their power over to companies like that. No way.

The truth is this: big business (or Big Food, or Big Retail, or Big Auto, or Big Pharma--go ahead and take your pick) has absolutely no power over us unless we willingly choose to be disempowered first. There have never been more companies competing for our consumer dollars, and there have never been more consumption choices available to us--including the easy-to-forget option not to consume at all.

Just walk into any standard supermarket, and you'll find at least 50,000 products--three times what you'd find 30 years ago--all helpfully arranged throughout the store in the hopes that you'll make a purchase.

And sure, among those 55,000 products there are lots of unhealthy foods. But an unbiased walk through any grocery store will reveal an extremely wide array of healthy, laughably cheap foods too.

If you decide to eat unhealthy foods in the face of all of those choices, you are the one making that choice. No snivelling marketing executive from Big Food forced that overpriced and heavily-advertised bag of potato chips down your throat. (PS: uh, if this actually does happen to you, please put down this blog and call 911).

Sure, the food industry may have made those chips hyperpalatably salty and tantalizingly delicious. But you picked the bag off the shelf, you carried it to the counter, you paid for it with your money, and you took the bag home, opened it and consumed the contents.

If you think it's reasonable to blame Big Food for that sequence of events, then you're beyond help. You've already given away all of your power.

~~~

Related Posts:

• Survivor Bias: Why "Big Food" Isn't Quite As Evil As You Think It Is
• Overpriced and Overengineered: Kitchen Gadgets for the Non-Frugal
• How to Give Away Your Power By Being a Biased Consumer
• Review: The End of Overeating by David Kessler

Ask the Internet: Radish Recipes?

This week's question comes from reader Allison.

Q: The other week I was perusing the veggie section and came across these massive red radishes, and I wondered, What could I do with radishes besides slice them up raw for salads? Can they even be cooked? They never appear in any recipes I read. (I feel like maybe I have seen them in an Asian recipe, but I very rarely cook any kind of Asian cuisine at home, so I could be wrong.) I suppose I could steam some up and try but hey, that's what Ask the Internet is for, right?

A: Hi Allison! I have to admit, I'm not a big radish fan myself (also see: mayonnaise, Michael Bolton, wedgies), but Leigh (of Veggie Might fame) likes 'em muchly. Her write-up of Braised Radishes with Tarragon looks particularly enticing.

Beyond that ... readers? It's a non-Thanksgiving question! Yay! Go crazy.

Want to ask the interweb a question? Post one in the comment section, or write to Cheaphealthygood@gmail.com. Then, tune in next Tuesday for an answer/several answers from the good people of the World Wide Net.

Pumpkin-Cranberry Streusel Muffins

I've officially discovered the world's best muffin. Don't be jealous, I'm posting the recipe right here for you to try. ;) I took a basic recipe for pumpkin muffins and cut out most of the fat and a lot of the sugar and then  added delicious, All Natural flavors and Whole Grains. Oh if only you could smell my house right now!

Don't forget to stop by my previous post for Stuffed Acorn Squash and leave your favorite healthy Fall recipe! I'ts quick and easy and a great way to share all of the healthy recipes out there with others!

You Will Need:

1 cup *Whole Grain Flour    (see below for options)

1 cup Oat flour

2 tablespoons flax meal mixed in 1/4 cup tepid water

1/4 cup Wheat Germ 

1 cup light brown sugar + 2 tablespoons for topping

1 cup *pumpkin puree

1 cup fresh cranberries + 1/4 cup chopped for topping

1 cup walnuts chopped + 1/4 cup for topping

1/4 cup oil

1/4 cup applesauce

1/2 tsp Kosher salt

1 tsp baking powder

1/2 tsp baking soda

1 1/2 teaspoon pumpkin pie spice OR 1/2 t cinnamon, 1/4 t ground ginger, 1/8 t allspice, 1/8 t nutmeg




Putting it all Together:

Pre-heat oven to 400F. Prepare muffin pan by lightly rubbing Crisco on the inside of the tins and then lightly dusting flour over the inside of tins. * Crisco doesn't absorb into the batter like butter, oil or baking spray's.

In a large bowl, combine all dry ingredients. In the bowl of a stand mixer beat oil, applesauce and sugar. Add egg, beat until well combined. Add pumpkin beat 2 more minutes. Add dry ingredients half at a time. Mix to combine. Fold in cranberries and nuts, don't over mix.

Spoon batter into muffin tins almost to top. In a small bowl combine chopped cranberries, chopped walnuts and brown sugar. Sprinkle onto top of muffins. Bake at 400F for 20-23 minutes until toothpick comes out dry. Remove from oven and let cool on a wire rack.

 * Important Health Note on Whole Grains

Whole grains are cereal grains that contain germ, endosperm, and bran, in contrast to refined grains, which retain only the endosperm. Whole grains can generally be sprouted while refined grains generally will not sprout. Wholemeal products are made by grinding whole grains in order to make wholegrain flour. Whole grains are a natural source of protein as well as a source of carbohydrates and are made into many different kinds of foods.

Wholegrain products can be identified by the ingredients list. Typically, if the ingredient lists "wholewheat," "wholemeal," or "whole corn" as the first ingredient, the product is a wholegrain food item. On the other hand, terms such as "enriched" and "bromated," among others, could indicate that the food lacks wholegrain. Whole grains are healthier than their enriched counterparts.[citation needed]



*** "Wheat flour" (as opposed to "wholegrain wheat flour" or "wholewheat flour") as the first ingredient is not a clear indicator of the product's wholegrain content. If two ingredients are listed as grain products but only the second is listed as wholegrain, the entire product may contain between 1% and 49% whole grain.[1] Many breads are colored brown (often with molasses) and made to look like wholegrain, but are not. In addition, some food manufacturers make foods with whole-grain ingredients, but, because whole-grain ingredients are not the dominant ingredient, they are not wholegrain products. Contrary to popular belief, fiber is not indicative of whole grains. The amount of fiber varies from grain to grain, and some products may have things like bran, peas, or other foods added to boost the fiber content

* Common whole grains include:

Wheat

Oat

Barley - Hulled and Dehulled (not Pearl)

Maize

Brown rice

Farro

Emmer

Einkorn

Rye

Spelt

Millet

Quinoa

Amaranth

Triticale

Teff

Sprouted Grains

 
 
 

Guest Post: Butternut Squash Soup - Test Kitchen Tuesday

Angela is on a mission to eat healthy one new meal at a time. You can catch up with her at Test Kitchen Tuesday. 

Hi everyone! Before we get started, I just want to say how happy I am to be here. So, my fellow CHG-lovers, it’s so nice to meet you!

And, now that we’re on a first name basis, I have a confession to make. I am a lot of things: a wife, a small business owner, a triathlete, a skier, and an animal lover, among others. Until recently, I was not, by any stretch of the imagination, a cook.

In fact, I used to pretty much avoid cooking as much as possible, aside from maybe boiling water for pasta. My husband and I have fully remodeled two houses together, which left little time to think about what we were eating. When you’re covered from head-to-toe in some form of paint, drywall mud, tile mastic (or worse), the last thing on your mind is what goes in your mouth. Dinner came out of a box, a bag, or from a restaurant. I. Did. Not. Cook.

About a year ago, I started paying attention to the foods we eat, and, yikes! Have you ever internalized what some of those ingredients in convenience foods really are? I finally did, and had an “ah-ha” moment: I realized the meaning of that old adage, “you are what you eat.”

The past year has been an interesting journey of figuring out how to feed us things that actually qualify as food instead of chemistry, and it has been surprisingly wonderful. Among the many surprises, I found out I really like having an active role in our nutrition. I learned to make things I would have never thought I could make, with ingredients I would have never purchased (or had even heard of) before.

It’s all good.

A while back, I was on a mission to serve my husband, AKA 2ChiliBreadBowl (yes, I actually call him that) something with butternut squash in it. I was certain he wouldn’t actually eat butternut squash if it wasn’t somehow disguised, but he had mentioned he had tried butternut squash ravioli once and liked it. My ears perked up. Anytime 2Chili mentions he likes something that does not involve massive amounts of sugar, ketchup, or barbeque sauce, I take notice. I decided I would try my hand at this magical ravioli he liked.

A surprise dinner guest on that fateful butternut squash ravioli night, which happened to be a Tuesday, gave me the idea to create Test Kitchen Tuesdays. Now, I make something completely new-to-us every Tuesday night, and have started blogging about it. 2Chili is taking it in stride. He’s the first one to admit his palate is about as diverse as your average 6-year-old’s, and watching me put effort into something new and outside my comfort zone in the kitchen has (I presume) inspired him to eat outside his box of chicken nuggets.

All that stage-setting aside, let’s get on to business. I figured since the fabulous and humble butternut squash was responsible for inspiring me to start up our weekly test recipe endeavors, it was only proper to feature a butternut squash recipe in this post.

I happen to like the ol’ butternut in a multitude of dishes, from smoothies (really!) to soup to just plain roasted. When I stumbled on a large butternut squash on the end cap at our local Trader Joe’s for only $1.59, I couldn’t resist. The result of that purchase was this creamy, savory soup that officially qualifies as autumn in a bowl. If autumn in a bowl wasn’t good enough, as an added bonus, it’s so good for you that you can gobble it down without regret!

BUTTERNUT SQUASH SOUP

Original Recipe/Inspiration: The Reluctant Vegetarian.

Recipe Makes: 8 one-cup servings, plus or minus, depending on the size of your squash

 Time Required:

• 15 minutes to prep
• 30 minutes to cook

Skill Level (out of a possible 5): 2

Chili’s Taster Rating (out of a possible 5): 4

Ingredients

• 1 tablespoon olive oil
• 1/2 onion, chopped
• 1/2 teaspoon ground nutmeg
• 1 medium butternut squash, peeled and cubed
• 4 1/4 cups low sodium vegetable broth/stock
• 1 apple, peeled, cored and chopped
• 1/2 cup apple cider

Method

• Peel and cube butternut squash, and peel/core apple and set aside
• Heat olive oil in a stock pot. Once it begins to heat up and thin out, add onion and nutmeg; Sauté until the onions soften up – 3-5 minutes
• Add squash, vegetable, apple, and apple cider; Depending on the size of your squash, you may need more broth than called for – just make sure that the apple and squash are covered by about 3/4-1 inch of broth
• Bring to boil. Then, drop heat to low or medium-low and simmer (uncovered) around 30 minutes, until both the apples and the squash are soft and tender.
• Add soup to blender with a ladle, making sure to evenly distribute enough liquid to help blend your squash/apples well. The amount of broth you add will determine the thickness of your soup. I had to blend the soup in two batches, and I have a pretty big commercial-sized blender. It’s called the Ninja, by the way. If you’re going to blend, you might as well blend like a ninja!
• Puree soup until smooth, and serve immediately

General Notes:

• The original recipe called for seasoning with sea salt and pepper – I am generally not in to adding salt and pepper. Maybe you are. If so, season to taste!
• If you don’t have apple cider, and don’t want to buy apple cider just for this, you can do what I did. Peel and chop an apple and put it in your blender. Add a couple tablespoons of water, and blend until you have applesauce consistency. Then, pour the applesauce into a sieve that is set up to drip into a bowl, pressing down on the sauce to squeeze out the juice. Let the sauce drip for about 10-15 minutes and you’ll have about 1/2 cup of homemade cider. You can use the leftover applesauce in another recipe to replace some butter. Talk about thrifty!
• I feel like this recipe would freeze well. Perhaps make up a big pot and save half in the freezer to remember the taste of autumn when we are deep into the winter doldrums.

Nutritional Profile
I used the Lose It app on my iPhone to calculate this info based on a low sodium vegetable stock. Your final results may vary, depending on the type of stock you add.

• Calories: 79
• Total Fat: 1.9g
• Saturated Fat: .3g
• Cholesterol: 0g
• Sodium: 79.3mg
• Carbohydrate: 15.9g
• Fiber: 2.7g
• Sugars: 7g
• Protein: .9g

The Verdict: Okay, I’ll admit it. 2Chili doesn’t much like soup. He has a thing against hot liquids (yes, he knows chili is technically a hot liquid). Try as I may, I have not been able to get him to overcome his hot liquid aversion. So, for him to give it a 4 star rating is a pretty big deal. You’d think I’d learn to stop trying, but I find myself channeling my mother a lot: “just try it, and if you don’t like it, you don’t have to eat it…”

Personally, I thought it was so good I would drink this soup from a mug and call it a thick latte. I guess you’re just going to have to try this one yourself and determine your own rating!

Top 10 Links of the Week: 11/12/10 – 11/18/10

No time to waste! Let’s get right to it.

1) The Kitchn: 10 Things to Buy in the Next 60 Days to Save You Money
Supermarket are holding some huge sales right now, meaning you can stock up on food used all year-round. Butter it up, everybody.

2) Casual Kitchen: Organic Food, Chemicals, and Worrying About All the Wrong Things
ComPLETELY agree with Dan here. Sometimes, our fears are amplified so much by hype, we get distracted from the real issues. Case in point, pesticides.

3) 344 Pounds: Discrimination Against Fat & Obese People
Interesting viewpoint on prejudice leading to an even more eye-opening discussion thread.

4) Divine Caroline: 10 Sugary Cereals to Avoid
Marshmallow Froot Loops are 48 PERCENT SUGAR? Are you JOSHING ME? It’s one of those things you knew, but don’t really know until someone translates it into a stat like that. Yowza.

5) Public Radio Kitchen: What Not to Get the Cook on Your List
Um, not that we’re ungrateful. But … yeah. Lots of cluttery tools out there.

6) Chow: Best and Worst Recipes You Made From a Cooking Show
Oo! Fun, huge thread. Paula Deen's Gooey Pumpkin Bars represent very, very well (with good reason).

7) Mama Says: School Lunches
A glimpse into modern cafeteria cuisine.

8) Jezebel: What Fast Food Really Looks Like
Ooo … reality bites. Entertainingly so.

9) Obama Foodorama: Huge BiPartisan Coalition Urges House to Pass Childhood Nutrition Legislation in Lame Duck
Damn right.

10) The Simple Dollar: Some Thoughts on a Plant-Based Diet
Updates on Trent’s vegetarian experiment. Insightful. A spreading trend, perhaps?

HONORABLE MENTIONS

Gawker: The Internet Has Killed Cooks Source
It will live to “edit” articles no more.

Obama Foodorama: Improved Nutrition Labels on Food Packages Coming Very Soon, Sebelius Says
We’ll see, Sebelius. We'll see.

Plixi: The Windows at Barneys
I had a dream like this once.

stonesoup: Defrosting 101 – The Quickest and Safest Methods Without a Microwave
Behold: THE SUN! (Just kidding.)

THANKSGIVING

• Food 2: Thanksgiving on a Budget
• Jezebel: Social Minefield – How to Properly Feed Your Guests
• The Kitchn: Help Me Find a Green Vegetable Dish for Thanksgiving!
• The Kitchen: The Pie Guide – 22 Tips, Tools, and Ideas for a Perfect Pie
• Money Saving Mom – How to Host a Frugal Thanksgiving for Guests With Food Allergies
• Serious Eats: Harold McGee’s Top 10 Thanksgiving Tips
• Words to Eat By: How to Enjoy Thanksgiving Without Blowing Your Diet

AND ALSO

Gawker TV: Tina Fey’s Famous Friends Pay Tribute at the Mark Twain Prize for American Humor
Does Jon Hamm ever stop being so dreamy? Seriously now. Oh, also, Fey is my hero. (Well, her and Ina Garten. If they ever combined forces to produce Barefoot 30 Rock, my life would be complete.) (P.S. Alec Baldwin as Jeffrey. It could work.)

Thank you so much for visiting Cheap Healthy Good! (We appreciate it muchly). If you’d like to further support CHG, subscribe to our RSS feed! Or become a Facebook friend! Or check out our Twitter! Or buy something inexpensive, yet fulfilling via that Amazon store (on the left)! Bookmarking sites and links are nice, too. Viva la France!

Seasonal Stuffed Acorn Squash with Cranberries and Pecans

I love the holidays as much as the next person but I learned early on that while the Winter holidays can be a time for fun and family they can easily turn into a time of stress and chaos. I choose fun!
In fact, I've actually put my foot down on all of the over-spending, over-indulging and over-eating madness. It's easy to get caught up in all the holiday rush and fluff what with every single store that you go into decked out in holiday propaganda starting the day after Halloween! * Boooo!  I've found that the more you think you need, the more unhappy and stressed you are.

So, I decided to do what I can, when I have time and only if it is something we love doing. I happen to love cooking, more specifically I love cooking foods that are good for you that are still delicious. Fall foods happen to be one of the most flavorful with the least amount of effort and additions IMO.  Rather than cooking one BIG, unnecessary holiday meal this year with four attention-hogging, albeit beautiful children running amuck,  I decided to cook all of our favorite Thanksgiving dishes separately and as complete meals over the couple of weeks before T-Day. 

Squashes, potatoes, yams, cranberries, leafy greens and oh-yes... Turkey.  Taking the time to actually ENJOY each one rather than stuffing ourselves into a food induced coma. Tonight was squash night, and oh what a night it was! A complete  meal that was so so so simple, beautiful and flavourful my whole family Oooo'd and Awwww'd at the goodness of it. Goodness is too a word, look it up ;).

TIME   30-45 MINUTES       SERVES 4-6  You Will Need:
2 acorn squash
1 cup cooked wild rice ( I use leftover rice)
1/4 teaspoon sea salt
1 TBSP olive oil
1/2 Vidallia onion, chopped
3/4 cup diced celery
1/2 cup pecans, coarsely chopped
1/2 cup cranberries
1/2 teaspoon sea salt
1/8 teaspoon ground black pepper
1/8 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon fresh thyme, chopped

Optional additions:
1/2 cup dried apricots, diced  OR 1/2 cup diced fresh apples
Ground Turkey, cooked
*Calorie Saver:  Skip the cheese and bread, these are so seasonally delicious and savory with fresh ingredients you really don't want to cover it up with cheese!


Putting it all together:
Cut the acorn squash in half  to make a bowl. Scoop out seeds and membranes with a spoon, discard. I microwaved them in a large, deep plate for 15 minutes. You can bake them if you'd rather at 400F for 15 minutes.
Meanwhile, in a cast iron skillet oil over medium-high heat, add onion and celery, saute 4-5 minutes. Transfer to a large bowl. Add cooked rice, nuts, fruits and spices. Stir to combine. Scoop filling into partially cooked acorn bowls. Place on a foil lined baking sheet and bake at 400F for 20 minutes.

Simple Chilled Gazpacho! "Give a Kid a Straw!"

This is part of a 'new' series I've been thinking about ever since I wrote the post about "Bok Choy Stir Fry with Asian Marinated Tofu" and got my kids to eat it by giving them cute hand painted chop sticks ~

" Give a Kid Some Chop Sticks"

All I have to do is give my kids a straw and they will drink anything! If your kids are new to veggie juices/monster smoothies etc. try putting it in a solid color cup with a straw. Maybe even a Starbucks cup or something they think is cool!

This is another habit I've gotten from my health nut mom. One of those things I wrinkled my nose at initially, but now can't live without.  I've never been a big breakfast eater, which I'm sure you've all heard is not good for you. So I used to drag around here in the morning for a couple of hours before I really woke up and felt like I had any energy. Four cups of coffee later I would start to wake up but still felt blah! Now, I wake up, have a glass of cold water which kicks your metabolism into gear and yes,  I still have a cup of coffee while I get the kids fed and ready for the day but then I whip up a glass of gazpacho for my breakfast! Chilled gazpacho in the morning gets ya movin and groovin!

This is a powerhouse of vitamins and protein! So many good things for you in this zesty little glass of juice. Some of you may still be thinking, 'Gazpacho for breakfast, I don't think so.' and that's o.k. I was stubborn too once, you'll come around if you know what's good for you! I started having this for an early lunch then once I realized how yummy it was and how good it made me feel I started drinking it for breakfast, not first thing but after my coffee... first things first.

Why in the morning you ask?  After sleeping all night your metabolism and GI system are in sleeping mode and you are essentially starting fresh. The worst thing you can do is wake up and have something that is going to raise your glycimic index quickly. Most cereal's are culprits as are muffins, breakfast sandwiches, juices and some fruits. It's best to eat something Raw before every single meal do help with digestion and stabilize the glycimic index, which really helps with weight loss.

Really, you could throw any veggies you like into this. The base should be a Low-Sodium, preferably organic veggie juice. I love R.W. Knudsen brand, 'Very Veggie'  It has wonderful ingredients and no additives!

      
MAKES  6 CUPS (48 OZ. )   ABOUT 4 SERVINGS

At the very least, this is what I throw into the blender:

2 tablespoons Hemp Seeds ( put in first to keep them from flying all over the blender and sticking to sides)

1/2 small head of cabbage, cut into chunks

celery

1 clove garlic, smashed and cut into small pieces

2 cups ( 16 oz.) Veggie Juice ~ low-sodium! preferably organic and in a glass jar ( not plastic or a can)

* other ideas: purple onion ( this is when my 5 year old won't drink it, but I like it)
spinach, kale etc. carrots or beets to make it sweeter, flax seeds etc.

Shelled Hemp seeds are an excellent source of protein at 11 grams per serving,

Omega 3's, and all 10 essential Amino Acids!

Did you know garlic lowers blood pressure and bad cholesterol, has cardiovascular and respiratory benefits? Garlic also aids in digestion, is an antioxidant, anti-viral and anti-bacterial super hero?

I Love my new Ninja blender! Blends up the smoothest gazpacho I've ever had! *booo Cuisinart...

I didn't think you'd believe me so here's the proof,  my kids really L.O.V.E Gazpacho!
This is also part of a new series I've been thinking about " Give a kid some [chopsticks] ". Basically, tips, tricks and games to get your kids excited about eating new and healthy foods.
So this would be, " Give a Kid a Straw"  and they'll even drink gazpacho!

 Going, going.....

Gone! 

 Seriously, she didn't even take her mouth off of the straw and sucked down the whole glass!

Nolan gives his thumbs up of approval!

Jack (not pictured) who is 5 years old and my 'picky eater' is hit or miss with gazpacho. Some days he'll drink it, other days he won't.

I am submitting this to Kahakai Kitchen for her 'Souper Sunday's event! Stop by for the love of soup!

Veggie Might: The Battle of Pumpkin Spice Biscuits

Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian.

Do you ever have an idea that you're convinced is the Best Idea Ever? Do you then have the utmost confidence that this idea will be Really Easy to Execute?

Last month, CB and I ventured north where I bought a farm stand's worth of squash. I have since made soup, a pie, and frozen the rest for Thanksgiving.

Then I had the Best Idea Ever. I should make pumpkin biscuits for Thanksgiving dinner. Doesn't that sound amazing?! I pictured them: light, flaky, fragrant with clove and nutmeg, steamy and dripping with butter.

But I decided I should not look in any of my cookbooks or on the Internet for recipes. I would make this happen on my own, armed only with my family's biscuit mix recipe and my own ingenuity.

Between batches three and four, my tiny Hells Kitchen galley looked like the aftermath of a battle between the Swedish Chef and the Pumpkin King.

A heavy dusting of flour blanketed the room like snow. Blobs of dough stuck to the floor and table. Orange puree splattered the walls and my face. My little dog cowered in the far corner of the living room, knowing well enough to stay out of the line of fire.

The first batch was too dry and didn't have enough pumpkin flavor. The second was the right consistency, but it needed more spices. The third and fourth batches were too wet and sticky to be called dough, but the spices were right.

Finally, late in the evening, the oven timer dinged. Batch five was ready. Battleweary and a little queasy, I peeled myself from the couch where the flicker of Veronica Mars, Season 2 kept me tethered to 2006.

The scent of pumpkin pie wafted through the battlefield kitchen. The puffy, pumpkin biscuits looked delicious as I relieved them from heat of the oven, but I had been deceived before. I forked one open, smothered it with vegan butter, and, with a single bite, sent up a cry of victory.

The texture was light and airy and, though savory, essence of pumpkin and warm pie spices came through. I collapsed from joy and fatigue, too full to eat more than one. But my roommate came through, eating biscuit after biscuit, declaring the battle won.

Pumpkin Spice Biscuits taught me a few valuable lessons about recipe development: it is both challenging and worth the effort. And between batches 3 and 4, there are some things even a dog won't eat off the floor.

~~~~

If this recipe floats your boat, paddle on over to:

• Whole Wheat Scones with Corn, Tomato, and Basil
• Oatmeal Apple Muffins
• Pumpkin Bread

~~~

Pumpkin Spice Biscuits
Makes 10-12 three-inch biscuits

2 cups biscuit mix*
1 cup pumpkin puree
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/8 tsp ground clove

*Biscuit Mix
8 cups all-purpose flour, sifted
4 tsp salt
1/2 cup baking powder
1 cup shortening, chilled and cut into pieces

Instructions
Note: Dough may be a little fluffier than typical biscuit dough. A well floured work surface and hands, as well as kneading in a little extra flour, should take care of any stickiness issues. If you like tall, thick biscuits, roll your dough a little thicker than 1/2" and add a couple more minutes to the baking time. Also, a mesh strainer works great as a flour sifter.

1) Preheat oven to 400 degrees F and lightly coat baking sheet with oil or nonstick cooking spray.

2) Sift flour into a large mixing bowl, then measure out 8 level cups into food processor/stand mixer bowl or another large mixing bowl. Add baking soda, salt, and chilled shortening pieces.

3) If using mixer or food processor, pulse in short bursts until shortening is cut evenly and dry ingredients are combined. If using a pastry cutter or fork, cut shortening evenly throughout dry ingredients. Mix should look like bread crumbs.

4) Measure out 2 cups of biscuit mix into a medium mixing bowl and refrigerate the rest. (Now you're ready the next time you want to make biscuits!**) Add pumpkin puree and spices. Mix with a fork until just combined.

5) Sprinkle extra flour onto clean work surface and turn out dough. Powder hands and rolling pin with flour. Knead in a little flour if dough is too sticky to work with. Form dough into ball and pat down into a disk. Roll out dough into a 1/2-inch thick disk. Cut out biscuits with a floured 3-inch biscuit cutter (a juice glass works great in a pinch). Reflour your hands and repeat using scraps until all dough is used.

6) Place biscuits closely together on prepared baking sheet. Make sure the biscuits are touching; it helps them rise. Bake for 10-12 minutes.

7) When lightly golden, remove from oven and wait a couple of minutes before moving to a towel-lined basket or bowl to keep warm. Serve at breakfast with vegan butter or dipped in veggie gravy with your Thanksgiving meal.

**For regular biscuits, just add 1/2 cup of your favorite milk to 2 cups of mix and follow directions 5-7.

Approximate Calories, Fat, Fiber, Protein, and Price per Serving
117.5 calories, 4.5g fat, .8g fiber, 2.3g protein, $.12

Calculations
Biscuit Mix
8 cups sifted all-purpose flour: 3640 calories, 8g fat, 24g fiber, 104g protein, $1.68
4 tsp salt: negligible calories, fat, fiber, protein, $.08
1/2 cup baking powder: 48 calories, 0g fat, 0g fiber, 0g protein, $0.48
1 cup shortening: 1760 calories, 208g fat, 0g fiber, 0g protein, $2.24
TOTALS: 5448 calories, 216g fat, 24g fiber, 104g protein, $4.48
PER SERVING (TOTALS/4): 1,362 calories, 54g fat, 6g fiber, 26g protein, $1.12

Pumpkin Spice Biscuits
2 cups biscuit mix: 1,362 calories, 54g fat, 6g fiber, 26g protein, $1.12
1 cup pumpkin: 49 calories, 0g fat, 3g fiber, 2g protein, $0.25
1 tsp cinnamon: negligible calories, fat, fiber, protein, $.02
1 tsp nutmeg: negligible calories, fat, fiber, protein, $.02
1 tsp clove: negligible calories, fat, fiber, protein, $.02
1 tsp star anise: negligible calories, fat, fiber, protein, $.02
TOTALS: 1411 calories, 54g fat, 9g fiber, 28g protein, $1.41
PER SERVING (TOTALS/12): 117.5 calories, 4.5g fat, .8g fiber, 2.3g protein, $.12

Thank You!

Sweet readers!

The response to yesterday's Call for Guest Posts, er, post has been really wonderful. There are a ton of great ideas, and it's going to take a little while to wade through all of them, but I can't wait to read the finished pieces. I think we'll have more than enough content moving forward.

Thank you so much.

Veggie Might coming soon!

A Call for Guest Posts

Sweet readers! Hi there. It’s Kris. And I have a favor to ask yis.

First, some background: We’re all about life changes at the CHG Mansion lately. HOTUS and I are still cleaning up from the wedding. I started a new job last week. We’re buying a car, even though I’ve driven exactly once since 2004. Our cat barfed.

And now, the latest, most unexpected (but happy) development: we’re moving right after Thanksgiving.

As they say in France, LES YIKES.

Among many other fabulous things, this means there's not much time to blog, much less pack, much less see the new Harry Potter. (Crap!) Leigh and Jaime are taking up some of the slack, but we’re gonna need backup. So, I was wondering if any of y’all would be interested in providing it. With guest posts, I mean.

If you’re not interested, no worries. We’ll catch up over a few drinks later.

If you are interested, yay! I kiss you.

Here are the details: We’re looking for fun, original, grammatically sound recipe posts and CHG-esque articles. They can be personal accounts, experiments, Top 10s, or anything really, as long as the topics generally adhere to CHG's usual subject matter (cheap n' healthy food). Also, taking a look at this Guest Submission Guideline post from Get Rich Slowly might be a good idea.

In return, we can offer you a fair amount of publicity for your own blog, website, small business, or backwoods militia. Our RSS feed is up over 10,000 these days, and we’re getting between 4,000 and 5,000 hits off of various search engines and links daily. So there’s that.

Should this sound like a fun idea, shoot me an e-mail at

Cheaphealthygood@gmail.com 

to discuss a potential post, as well as a few blogging rules and regulations (formatting, recipes instruction rewrites, etc.). We’ll take the best ideas and run with ‘em, and see how it all ends up.

If you don’t receive a reply within a few days, I apologize, and will hopefully get to everybody as soon as possible. In the meantime, thank you for being more wonderful than an evening with Ina Garten, Tina Fey, and Eddie Vedder combined.

Now, off to clean up some cat barf.