Saturday, February 11, 2017


Yesterday was great. Early in the morning, I decided to try to reduce some of our healthy, whole-food, plant-based food, that had completely taken over the kitchen counter.

First, I emptied out the big container that was full of sugar, so I could use it to consolidate the organic, bags of short grained rice. And I didn't throw out the sugar. I put it in two big baggies, so Tony could take it outside, to use to fill his many hummingbird feeders.

Then I added the sack of Himalania Dark Chocolate Goji Berries to the big container that I already have a mix of goji berries, walnuts and organic chocolate nips.

Then before Tony went outside to do his chores, I made us this ugly-looking, but totally delicious, healthy smoothie for our breakfast. It consisted of: almond milk, frozen mixed fruit, blueberries, banana, 3 big handfuls of kale, goji berries, walnuts, organic chocolate nips, cinnamon, ginger and chia seeds. Then I stayed inside to walk 4 miles with Leslie, while our super-great friends/volunteers walked our dogs for us.

Then a little while later, Tony and I went to the Apple Store, in Medina, to eat lunch and to celebrate sweet Eileen's birthday. Eileen's party was really fun. The food was delicious and Suzanne's beautiful, chocolate, 3-layer, birthday cake was absolutely delicious, even though I only ate one bite and took mine home for Tony to enjoy later.

Then last night, I relaxed and had a wonderful time reading more of Carl Hiaasen's great book Basket Case. Seriously—it is one of those books that you don't want to put down.

Today has been great, too. We had some visitors come out to see our rescue ranch. We gave all of them a tour, but unfortunately none of them were in the market to adopt a super dog from us.  

Late this afternoon for our lunch, I tried a new recipe, that I found, in the Forks Over KNiVES magazine. I made us delicious Yam Quesadillas, on page 70 and I topped them off with their Pea Guacamole, on page 71.

Both recipes were very easy for me to make and to Tony's surprise he thought they were absolutely delicious. And I must admit that I would have never dreamt that blending yams with vegetable broth, green chiles, lime juice, chipotle pepper in adobo sauce, cumin, garlic, black beans and salsa could taste so yummy. 

Here are pictures that I took of the whole process. yam mixture, before I grilled the tasty, yam quesadillas, in 100% whole wheat tortillas, using my pretty, pink George Foreman grill.

Then I made their delicious Pea Guacamole recipe.

Then we sat down at the kitchen table to eat our healthy, meatless lunch and we thoroughly enjoyed it, especially Mr. Potato Head!

After we ate lunch there was a "ton" of leftovers, so I filled two, one,  gallon-sized baggies with one small baggie of yam/black bean mixture (2 servings) and then I slipped four, 100% Whole Wheat tortillas into each big baggie, labeled it and sealed it. Then I put the bags into the freezer, so in the future, we can eat this meal, two more times. And all that I will have to do is just make the Pea Guacamole or real guacamole.

And that is about it for tonight, because I can't wait to start reading more of Basket Case by Carl Hiaasen.

Y'all have a great evening and keep on laughing!


Susie Winter said...

Okay, I am officially going to have to go out and get that book. Susie G from Fort Worth.

cousin nancy said...

Hi Cousin Susie! You'll love it and will not regret it.