Turkeys, Turkeys and more Turkeys


I hope you enjoy these beautiful turkey photos. Even my vegetarians friends can appreciate these live turkeys for Thanksgiving. Happy Thanksgiving to you and yours. Enjoy. Thanks Judi for sharing your turkeys.

Originally posted on cookingwithauntjuju.com:

A tradition in my family has always been centered around the turkey we have on Thanksgiving.  As a matter of fact we are very traditional!  There is always turkey, mashed potatoes and gravy, sweet potatoes, cranberry sauce, stuffing, homemade rolls, and even green bean casserole.  The pumpkin pies always shine at our holiday table along with many different kinds of cookies.  We gradually started to add new dishes – still having the usual but adding different pies and sides in addition to the regular. Sausage stuffing and creamed corn casserole has been popular or adding pecan and apple pies to the dessert table.

I have to admit I did try a wild turkey once, and only once.  I did not care for it as there was an occasional buckshot in the meat!  My son-in-law is an avid hunter and so is his Dad.  I think his Dad contributed the wild…

View original 1,002 more words

Vegetarian Barley and Feta Stuffed Peppers

Vegetarian Barley and Feta Stuffed Peppers

Vegetarian stuffed peppers
There must be a million different recipes for stuffed peppers and everyone has their favorite ingredients. Barley is a whole grain and it tastes wonderful in any vegetarian meal. Peppers make perfect little containers to hold meat, veggies, cheeses, and grains. The red peppers are pretty on a plate and impart a delicious roasted pepper taste to the stuffing. You can sneak it any additional vegetables that you like to make these peppers your own.
This may be a nice vegetarian addition to the Thanksgiving meal. Make them a day in advance and then just reheat before dinner since the oven is prime real estate on Thanksgiving. Stuffed peppers are an easy weeknight meal, too. Serve with a salad and fresh fruit for a complete meal. Want more protein? Add cannelli beans or walnuts. Want meat? Replace some of the barley with ground turkey or beef. If you can’t find quick cooking barley then use regular barley but cook it before baking otherwise you will have crunchy little barley stones in your peppers. Vegans you know what to do: Substitute cheese with vegan cheese or skip it entirely.

Vegetarian Barley and Feta Stuffed Peppers

  • Servings: 4
  • Time: 40 minutes
  • Difficulty: easy
  • Print

2 red bell peppers
1/2 cup chopped onion
1 tablespoon olive oil
1 carrot chopped finely
1 cup quick cook barley, I used Trader Joe’s brand.
1/2 cup fresh spinach chopped
1 cup low sodium canned diced tomatoes with juice
1 tablespoon dried Italian seasoning or combine oregano, marjoram, basil, thyme
1/4 tsp each salt and pepper
1/2 cup reduced fat feta cheese

1. Pre-heat oven to 375 F
2. Slice peppers in half through the stem and remove seeds.
3. Sauté onions and carrots in olive oil until crisp tender about 10 minutes, add remaining ingredients except the feta and bring to a boil.
4. Fill peppers with barley and sauce. Top with feta.
5. Bake in greased and covered baking dish until soft and golden.

Crispy Buffalo Cauliflower Wings : Found Treasures


Check out these cauliflower buffalo wings. A spicy low carb and vegetarian snack. You know you want some. I think you’ll like Bubbles and Booyah too.

Originally posted on Bubbles and booyah:

photo 3 (2)

Crispy Buffalo Cauliflower Wings. My mouth is watering, I want to lick my computer screen. So. Damn. Good.

There is an extremely short list of foods I “miss” as a vegetarian.

  1. Buffalo Wings
  2. Italian Deli Meats (pepperoni, salami, capicola)

There really is no replacement for the deli meats, but that’s okay – I have to Let It Goooo (now you’ll have that Frozen song stuck in your head for the rest of the day – you’re welcome). Buffalo “wings”, however, as a Western New Yorker, I refuse to let go of. Nope – ain’t happenin’. First there were the MorningStar Farms Buffalo Wings that made me want to cry tears of joy when I first saw them in Wegmans when I was in high school – they are good, but not “saucy” enough (and the texture left something to be desired). Then there were the Vegetarian Buffalo Wings (consisting of…

View original 989 more words

Putting Your Emergency Contact and Allergies on Your Lock Screen


Please share if you think anyone you love could benefit from making their emergency medical information accessible.

I have some significant allergies and I probably should wear a medical alert bracelet, but I don’t, because I always have my iPhone with me so my medical information is in my phone – which is locked. Duh! How exactly are the cute paramedics going to find that important information? I’m sure that I’m the first person to ever have this brilliant idea and I’m willing to share my light bulb moment with you. Continue reading

Vegetarian Bolognese and Zucchini Noodles, Fiesta Friday

Vegetarian Bolognese

Cutting carbs? Try this delicious vegetarian, low carbohydrate Bolognese over zucchini noodles. The mushrooms lend a nice meaty texture, the sauce is loaded with vegetables and the mascarpone cheese gives it a decadent creamy finish. Zucchini noodles are low in calories and carbohydrates with a pasta mouth feel. I use this Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable Slicer spirilizer from Amazon*. This meal can be enjoyed with a fresh Italian salad. You can make it vegan and paleo by substituting a vegan cashew cream. I’m taking this dish to Fiesta Friday hosted by Angie at TheNoviceGardener.

Vegetarian Bolognese

Vegetarian Bolognese

Vegetarian Bolognese

Vegetarian Bolognese

Vegetarian Bolognese

Vegetable Bolognese and Zucchini Noodles

  • Servings: 4
  • Time: 60-90 minutes
  • Difficulty: easy
  • Print


Vegetarian Bolognese:
2 medium carrots, coarsely chopped
1 medium onion, coarsely chopped
1 fennel bulb, coarsely chopped
1 stalk celery
2 cloves garlic, smashed
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
Kosher salt and freshly ground pepper
2 cups chopped assorted mushrooms, such as shiitake, cremini and/or button, stemmed and chopped
1/2 cup dry red wine, such as merlot or cabernet sauvignon
14 oz can diced, no salt tomatoes
1/2 cup mascarpone cheese

2 medium zucchini spirals

Clean and chop all vegetables.
Sauté garlic and onions in olive oil until translucent. Add remaining vegetables and cook until soft about 10 minutes. Add herbs, tomatoes and wine. Simmer 30-60 minutes. I prefer a longer simmer to meld the flavors. Just before ready to serve, add mascarpone cheese and stir until melted and combined. Add zucchini noodles to sauce and simmer 5 minutes to warm noodles but keep crisp tender. Serve with shaved parmesan if desired.

Adapted from http://www.foodnetwork.com/recipes/giada-de-laurentiis/rosemary-and-mustard-chicken-with-vegetable-bolognese-recipe.html





* Affiliate link. I receive a few cents if you make a  purchase.

A Chance To Cut, A Letter To My Son


This is the third in the series of letters to my son the medical student who grew into a surgeon. The letters have helped me renew my commitment to compassionate healthcare and medical education. It is too easy to lose your way as a physician when faced with the daily stress of real medicine. Spending time with the next generation of physicians gives me faith that we will always have a few doctors who stand out as not just competent, but caring healers.

My son is currently a surgical intern. The intern’s life is far from the glamorous stylized Grey’s Anatomy experience. It’s grueling and exhausting. I struggle as I watch him endure his chosen path. As a physician, I know exactly how he feels and I know that he will survive. As a mother, I want to smother him with love, make him sleep more and fix his schedule so that he can have two days off in a row to come home for Christmas. My husband reminds me when I hang up the phone in tears, “Keep the faith. He will be fine. You did it too and you survived.” I know in my heart that he will not only survive residency training but he will thrive. I hope you enjoy my letter and stay tuned for the next letter. “That Which Doesn’t Kill Us Makes Us Stronger or … Leaves Us Bitter and Broken. A Letter to My Son the Intern.”
Continue reading

Found Treasures: New twist on Fajitas… and a copycat salsa


Found Treasure from Amanda @My Adventures in Dinner Time. Here’s a great weeknight healthy dinner idea. You can pop the fajitas in the oven and get a workout in while it cooks.

Originally posted on My Adventures in Dinner Time:

I absolutely LOVE Mexican food, and whenever we go out, I’m usually craving some chicken fajitas.  That enticingly smokey aroma that wafts through the whole restaurant as the waiter carries out your sizzling platter of delisciousness…. *drools*.  When I found this recipe, I’ll admit I was skeptical… fajitas cooked in the oven?  Hmmm, it didn’t seem like it’d have that great of flavors.  Whew, was I ever wrong!  These oven baked chicken fajitas were ahhhh-mazing and ridiculously simple!  You’ll find the original recipe here:


And for me, no Mexican meal is complete without a great condiment to go with it.  I’m sure you’ve all heard of, and drool over, Chipotle restaurants’ salsas.  My personal favorite is definitely the corn salsa… sweet and spicy, flavors galore… it’s perfect.  Except, sometimes… it’s not.  Sometimes they make it sooooo spicy that I can barely eat my food.  Those are sad, sad times…

View original 238 more words

Spaghetti Squash with Turkey and Sage

Spaghetti Squash and Turkey

All the paleo diet sites rave about spaghetti squash because it has the mouth feel of pasta without the processed wheat flour. The carbohydrate load is very low and because it’s rather bland, it is a good background for pasta sauces. I have tried it in past summers with little success. It was boring and lack luster. I like to stuff and bake other squashes like acorn and butternut so I decided to give the spaghetti squash another try.


This combination of ground lean turkey, ricotta, sage and parmesan cheese was moist and delicious. It tasted like Thanksgiving on a plate. Continue reading

Caramelized Honey Squash Rings, Fiesta Friday

Caramelized Squash Rings
Happy Halloween and Happy Harvest

I received these beautiful yellow and green striped delicata winter squashes and pomegranates in my Fall CSA basket. The delicata are petite winter squash that can be used to make perfect little rings to roast and caramelize. The pomegranates are a tangy sweet addition that look gorgeous next to the orange and yellow rings. What a lovely addition to a Halloween dinner and to a virtual party at Fiesta Friday. Stop by and visit The Novice Gardener for a bounty of new Friday recipes. Our hosts this week are Margy @lapetitecasserole and Jhuls@thenotsocreative cook
Caramelized Squash Rings

Caramelized Honey Squash Rings

  • Servings: 2-4
  • Time: 40 minutes
  • Difficulty: easy
  • Print

• 2 small delicate squash
• 1/2 cup pomegranate seeds
• 2 tablespoons honey
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger or fresh grated
• salt and pepper to taste
1. Preheat oven to 375 degrees
2. Slice squash into 1/2 inch rings.
3. Drizzle squash with honey and sprinkle on spices.
4. Bake uncovered until golden and caramelized, about 40 minutes.
5. Sprinkle with pomegranate seeds and serve warm.

Caramelized Squash Rings

Healthy Strategies For Eating Out, Let’s Be Honest


Ahi with daikon radish and carrots with wasabi cream. Edamame in chili oil.

I wrote this post a few weeks ago and boy do I need this advice myself. STAT!
I’m celebrating my 32nd wedding anniversary in Hawaii and there are ample opportunities to eat out. I have a small galley kitchen where I can prepare simple meals but it’s soooooo easy to go out to eat. In preparation for this trip, I packed my favorite knife and a few spice mixes. I made a rough list of meals that can be made simply and I will shop at the local farmer’s market and the local fish market. We are celebrating so I’ve made two reservations at spectacular ocean front restaurants and I will indulge from champagne to dessert. However, every meal is not a celebration and forgetting my wellness goals for 10 days is not an option. With the beautiful scenery and lovely climate I will have no problem walking and hiking every day. Here is my advice for eating out and staying true to your goals without deprivation.

Let’s be honest, don’t you feel better when you eat well?

Have your health goals firmly in mind before you step into a restaurant. Confirm out load or in your head your dietary convictions.
– A vegetarian is never looking at the meat dishes and no one second guesses her requests. Make the menu work for you. A vegan’s choices are limited and she has probably done her homework before she picked a restaurant. You can learn from friends with strong dietary convictions. You have every right to have your own dietary convictions.
– People with real gluten allergies never ask for bread or pastas.
– Paleos never look at the pasta, breads, dessert menu, or alcohol. (Although, I think even a cave woman would have liked a glass of wine and dark chocolate occasionally. Just saying)
– Personally, I eat a low carbohydrate diet, with an abundance of vegetables, fruits and fish. I choose not to eat simple carbohydrates or deep fried foods so I never eat pasta, bread, sandwiches, pizza or fried foods.

Limiting the menu IN ADVANCE to a few choices, based on your personal wellness goal or dietary limitations, is a low stress way to avoid land mines. If you wait until you see the menu before you set your goals then you will probably succumb to the temptation of eating foods that don’t further your wellness goals.

Share an entree or have 1/2 boxed up before you sit down to eat it.
How many times have you eaten everything on your plate knowing full well that you would have eaten 1/4 or 1/2 of that amount at home? You feel stuffed and disgusted with yourself.
Have a “go to meal” before you look at the menu
– My “go to” is Caesar salad with chicken or fish, with dressing on the side or lemon wedges.
– Vegetable based soups or side dishes
– Grilled fish or chicken with no buttery sauces

Don’t drink your calories.
Ask for water and drink a full glass before your meal comes. Limit alcohol to non-sweetened drinks and set your limit before you go out. “One and Done”

Be mindful and savor every bite.
Put down your fork and talk with your companions, put away your phone, people watch, enjoy the music or artwork. Dining out should be an experience to treasure not an excuse to overeat.

Need I say this? NEVER EAT IN THE CAR. It’s bad for your upholstery, your driving skills and your waistline.

I leave you with a warm Aloha (the breath of life)