October Sunflowers

 


Comments

Post a Comment

Popular posts from this blog

Simple Mills Cinnamon Swirl Muffin & Cake – Oat Flour Baking Mix

Image
For some people, especially Trader Joe’s people, Fall is Pumpkin Season. For me, it’s more Cinnamon Apple. To that end, I tried Simple Mills Cinnamon Swirl Muffin & Cake –Oat Flour Baking Mix – Gluten-Free, Regenerative Organic Certified. The mixing and baking experience was fine. As usual, I did not strictly follow the directions. There’s a separate cinnamon sugar mix to sprinkle in the muffin and on top. I used only half of it:   in the muffin and swirled a little on top. Added half of a Honeycrisp apple finely chopped into the mix. I subbed avocado oil for butter, but you can use oils with this mix per the directions. The muffins are slightly crumbly and dry, good to add the apple, and are more of a coffee cake experience than apple cake. Mine are small, almost like mini muffins; check your muffin tin size. With some fresh apple cider, they’re a Fall baking vibe during a nice chill weekday.
Read more

Bacon, Lettuce and Tomato Salad 🍅

Image
The more you know:   tomato season in the Northeast runs from late June through October. A healthy twist on a favorite American sandwich that’s in season.  This BLT Salad keeps all the smoky, juicy charm of the classic sandwich but elevates the whole experience — crisp lettuce, ripe tomatoes, and bacon (or turkey bacon) tossed in a savory, jar‑shaken dressing. But the real surprise:   polenta croutons: golden, crunchy, gluten‑free friendly little bread‑replacements that turn a simple salad into a crunchy, creamy delight. Royalty-free image.   Ingredients Salad Base Chopped and washed Romaine or Farmers Market Lettuce 1 large field or heirloom tomato, chopped 4 strips bacon or turkey bacon, broiled or grilled, cubed or shredded (Add more bacon if desired — it’s your salad.) Dressing (Jar‑Shaken & Emulsified) - Mayo or No Mayo Add to a jar: 1 tbsp mayonnaise or vegan mayonnaise 1 tbsp Dijon mustard Splash of red wine...
Read more

Skillet Chicken Parmigiana - With A Healthy Zucchini Twist

Image
Chicken Parmigiana is one of the most beloved Italian‑American dishes — a weeknight staple, a restaurant classic and a crowd‑pleaser. This dish keeps the spirit of classic chicken parm but swaps heavy breading for a vegetable‑forward sauce that adds body, color and nutrition. Layering in a green, silky zucchini sauce feels both modern and healthful. You cook where you are.   Hoboken’s Italian roots remain strong — still shaping how we eat and what’s available. This Chicken Parmigiana leans into the lineage while jettisoning the heaviness with bold flavors and easy technique. The classic you know for how we cook today. And British people call zucchini “courgette” because it’s more gorgeous. Ingredients Organic thin‑sliced chicken Salt, pepper, and select spices 1 large tomato, thinly sliced 2 large zucchini, sliced into rounds 1 cup part‑skim organic mozzarella Olive oil Zucchini Sauce Prep Preheat oven to 375°F. Either sauté or broil/roast the zucchini rounds ...
Read more