winter soup

For the true recipe, check out the December 2009 issue of Oxygen magazine. (I checked the magazines site for the recipe to link to it but, the recipe isn’t up on the site yet.)

  • 4 diced up and cooked small, chicken breasts
  • 4 fair sized leeks, chopped and washed well
  • couple of cups of left over cauliflower
  • 4 large handfuls of spinach
  • 2 cups of chopped broccoli
  • 2 tetra packs of chicken broth
  • garlic, parsley, oregano, salt and pepper to taste

Strawberry- Banana Muffins by Carla at My 1/2 daily dozen


3 mashed ripe bananas

1/4 cup melted butter

1/4 cup milk (I used 1%)

3 Tbsp flax meal

1/4 cup of oatmeal

1 cup of whole wheat flour

1/2 cup all purpose flour

1/4 cup of sugar

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 egg lightly beaten

1 cup strawberries (or whatever other fruit you have laying around that you like to mix with banana)


Mix the dry ingredients together and make a well in the center. Mix the wet ingredients together and slowly pour into the dry ingredients. Do not over stir. Pour into greased muffin pan. Bake for about 20-25 minutes at 350F till the edges are golden and centers are set. Enjoy! (Makes 12)

Cola crock-pot pork chops

  • 4 pork chops
  • 1 cup ketchup
  • 1 cup coke or other cola
  • salt and pepper
  • whatever other spices you like with your chops
  • 2 cups cooked rice

Put chops in crock pot and sprinkle with salt and pepper and whatever spices you picked. I just use salt and pepper.

Mix together the ketchup and cola and pour over chops.

Cook on low for 4 – 6 hrs.

Serve over rice.

Tropical green monster

  • big handful of spinach
  • 1 cup of water
  • 1 scoop of vanilla flavour protein powder
  • 1 tbsp. of salba (optional)
  • 1 cup of frozen tropical fruit mix

Blend all together and enjoy. May serve more than one.


  • 1 or 2 slices of bread
  • 1 tablespoon unsalted butter
  • 1 0r 2 large eggs
  1. Cut or tear a 1 1/2-inch hole out of each slice of bread.
  2. Heat a frying pan over medium heat, and melt the butter until it foams. Add the bread slices.
  3. Crack an egg into each bread hole, season with salt and  pepper, and cook until the egg sets up, about 3 minutes. Flip and repeat.

Delicious Homemade Pizza Dough


Makes Makes 1-12 ounce or 1 pound dough

ACTIVE TIME: 5 minutes

TOTAL TIME: 15 minutes


To make 12 ounces dough:
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann’s Rapid Rise
3/4 teaspoon salt
1/4 teaspoon sugar
1/2-2/3 cup hot water (120-130°F)
2 teaspoons extra-virgin olive oil

To make 1 pound dough:
1 cup whole-wheat flour
1 cup all-purpose flour
1 package quick-rising yeast (2 1/4 teaspoons), such as Fleischmann’s Rapid Rise
1 teaspoon salt
1/2 teaspoon sugar
3/4 cup hot water (120-130°F)
1 tablespoon extra-virgin olive oil

1. Combine whole-wheat flour, all-purpose flour, yeast, salt and sugar in a food processor; pulse to mix. Combine hot water and oil in a measuring cup. With the motor running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons warm water; if too sticky, add 1 to 2 tablespoons flour. Process until the dough forms a ball, then process for 1 minute to knead.
2. Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
3. Place a pizza stone or inverted baking sheet on the lowest oven rack;
preheat oven to 500°F or highest setting. Roll and top the pizza as desired
(we suggest a 13-inch circle) and bake the pizza until the bottom is crisp
and golden, 10 to 14 minutes. Serve immediately.

<!–p><br /–>NUTRITION INFORMATION: Per 12 ounces: 766 calories; 12 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 142 g carbohydrate; 26 g protein; 16 g fibre; 1,882 mg sodium.

Per 1 pound: 1,032 calories; 18 g fat (3 g sat, 12 g mono); 0 mg cholesterol; 189 g carbohydrate; 33 g protein; 21 g fibre; 2,509 mg sodium.

MAKE AHEAD TIP: Store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.

  1. No comments yet.
  1. October 7, 2009 at 2:33 pm
  2. November 25, 2009 at 6:45 pm

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: