Thursday, March 13, 2014
Herbalife in the (not so good) news
Another reason to becareful of who you support financially and emotionally. http://www.usnews.com/news/business/articles/2014/03/12/herbalife-facing-ftc-inquiry-shares-plunge
Tuesday, March 11, 2014
Toasted Garlic-Cheese Grits
For you southern cookin lovers! (This would also be appropriate for puree stage post-op)
1/2 teaspoon butter (don't worry your fat content won't be to high!)
1/2 teaspoon olive oil
2 garlic cloves
2 cups water
1/2 cup stone ground grits
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 egg
1/4 cup milk
shredded cheddar cheese (to sprinkle/melt on top)
1. Preheat oven to 350 degrees and grease a 1.5 quart casserole dish (look on the bottom of the dish it will say how big it is).
2. Melt butter in saucepan over low-medium heat, add olive oil. Chop garlic on cutting board, then top chopped garlic with salt. Take your knife and hold at a 45 degree angle to the cutting board with the blade facing parallel to your body (not pointing away from the body as if you were going to chop something). Use the blade on this angle to scrape the salt and garlic into the board as if you are spackaling a wall. Only scrape in one direction (pull towards the body with the top of the blade leading and the edge of the blade trailing behind), continue this spackaling motion until you have created a paste. Add this paste to the pan with the melted butter. Saute about 5-7 minutes.
3. Add water, grits, pepper, bring to a boil then reduce heat to simmer the mix and cook until thick and creamy, 20-30 minutes.
4. Beat egg with milk. Mix well into the grits (added protein!!). Cook another 2-3 minutes. Remove from heat. Stir in cheese (bonus protein!) and serve.
ENJOY!!
adapted from a recipe by Nancy Vienneau
1/2 teaspoon butter (don't worry your fat content won't be to high!)
1/2 teaspoon olive oil
2 garlic cloves
2 cups water
1/2 cup stone ground grits
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 egg
1/4 cup milk
shredded cheddar cheese (to sprinkle/melt on top)
1. Preheat oven to 350 degrees and grease a 1.5 quart casserole dish (look on the bottom of the dish it will say how big it is).
2. Melt butter in saucepan over low-medium heat, add olive oil. Chop garlic on cutting board, then top chopped garlic with salt. Take your knife and hold at a 45 degree angle to the cutting board with the blade facing parallel to your body (not pointing away from the body as if you were going to chop something). Use the blade on this angle to scrape the salt and garlic into the board as if you are spackaling a wall. Only scrape in one direction (pull towards the body with the top of the blade leading and the edge of the blade trailing behind), continue this spackaling motion until you have created a paste. Add this paste to the pan with the melted butter. Saute about 5-7 minutes.
3. Add water, grits, pepper, bring to a boil then reduce heat to simmer the mix and cook until thick and creamy, 20-30 minutes.
4. Beat egg with milk. Mix well into the grits (added protein!!). Cook another 2-3 minutes. Remove from heat. Stir in cheese (bonus protein!) and serve.
ENJOY!!
adapted from a recipe by Nancy Vienneau
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