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Animal-Assisted Therapeutic Interventions (a.k.a. Bring your spoiled animal to work day!)

msfraklein:

Love this post!

Originally posted on Farmer Ben's Hog Blog:

I bit my tongue.

It may be hard for many of you to believe (especially those of you who know me well), but I actually bite my tongue a lot!

Okay…maybe I didn’t completely stay silent…but I kept my smart-ass comments quiet enough that only my wife could hear them.

Okay…I mostly kept my, aforementioned, comments quiet enough that only my wife could hear them…then we had our lunch break and I ranted for the allotted hour about how the speaker had a great understanding of the human-psychological/legal sides of using animals in therapeutic settings…but how his understanding of animal behavior, and the history of domestication of animals was almost completely incorrect, and pure piffle! PIFFLE I say!!!

(I also, intermittently, ranted about the quality of the “bison-burger” I was eating and how “chef’s apparently don’t understand the meaning of “medium-rare” these days”, the recent study featured in a Scientific…

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How to Roast a Pie Pumpkin for Puree

Originally posted on This Is So Good...:

It’s fall, my favorite season in Michigan!!  That means it’s the start of Comfort Food Season – yay!  Time to give the slow cooker residence on the kitchen counter for the next six months and fire up the oven for slow roasting large hunks of meat and baking cinnamon spiced (gluten-free) treats.  Yes, this is my happy place.

How to roast a pie pumpkin for puree.001So I know there are thousands of tutorials on roasting pie pumpkins for puree.  Why am I throwing another one out there?  Hmm…why not?  This method works for me and better yet, it’s really easy!  Equipment required is minimal and pretty basic – a sheet pan, parchment paper, a large knife and cutting board, a spoon, an oven, and a food processor or heavy duty blender.  The food processor may not be in everyones kitchen, but don’t fret, I will give you other options!

So, another question – why not just use…

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Homemade Mayonnaise

Originally posted on This Is So Good...:

Homemade mayonnaise is a beautiful yellow color thanks to a pastured egg and dry mustard.

Making your own condiments is so easy, it just doesn’t make sense to buy them. Especially when you can control the quality of ingredients and avoid all the nasty fillers, preservatives, vegetable and seed oils, soy, and high fructose corn syrup. Mayonnaise is quick and easy. Literally everything in the blender, less then a minute, done. Because homemade mayonnaise is made with a raw egg, it will only keep for about a week, but it’s so tasty it’ll be gone way before that!

Homemade Mayonnaise

Ingredients:

  • One whole pastured egg
  • 1 Tablespoon lemon juice, freshly squeezed
  • 1/2 teaspoon dry mustard
  • 1/2 cup olive oil

What to do:

Place the egg, lemon juice, and dry mustard in a blender and blend for 5-10 seconds. Continue blending while slowly pouring the olive oil into the egg mixture. Blend until thickened, about 20-30 seconds. Store in a small glass jar or storage…

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Cauliflower Mac ‘N Cheese

Originally posted on CJ's Kitchen:

CAULIFLOWER MAC ‘N CHEESE  (Low Carb)

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Ingredients  (Serves 6)

  • Sea salt, as needed, plus 1/2 teaspoon.
  • 1 large head cauliflower, cut into small florets.
  • Vegetable oil spray.
  • 1 cup heavy cream.
  • 2 ounces cream cheese, cut into small pieces.
  • 1 1/2 teaspoons Dijon mustard.
  • 1 1/2 cups shredded sharp Cheddar, plus 1/2 cup for topping the casserole.
  • 1/4 teaspoon freshly ground black pepper.
  • 1/8 teaspoon garlic powder.

*Equipment: 8 by 8-inch baking dish.

Directions

  1. Preheat oven to 375 degrees F.
  2. Bring a large pot of water to a boil. Season the water with salt.
  3. Spray the baking dish with vegetable oil spray.
  4. Cook the cauliflower in the boiling water until crisp-tender, about 5 minutes.
  5. Drain well and pat between several layers of paper towels to dry.
  6. Transfer the cauliflower to the baking dish and set aside.
  7. Bring the cream to a simmer in a small saucepan, and whisk in the…

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Turnip Latkes

msfraklein:

No carrots daikon, or applesauce; maybe add cauliflower…

Originally posted on This Is So Good...:

A delicious substitute for a traditional potato pancake!

A few days ago I posted a recipe for “Primal” Breakfast Casserole. It’s made with turnips and it was delicious! Although turnips have a slightly sweet flavor, they were a great substitute for potatoes in that dish. A few days later, Mark’s Daily Apple posted a recipe for Vegetable Latkes. The Polish girl in me cannot resist a good potato pancake – preferably slathered in sour cream or applesauce. Not very low-carb, but so good… Anyway, I had a few leftover turnips and decided to try out this recipe. I was pleasantly surprised. Although not exactly like Grandma’s or The Polish Village Cafe’s, these are a very good replacement for low-carbers.

Turnip Latkes

Ingredients:

  • 3 cups grated turnip, carrot, zucchini, daikon radish
  • 2 eggs, beaten
  • pinch of sea salt
  • pinch of black pepper, freshly ground
  • Ghee or raw milk butter for frying

What to do:

Wrap…

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Why you should not do low carb, especially whole foods low carb…

Originally posted on mydiabetesandme:

Why anyone would even consider a lifestyle change is beyond me. It’s so much easier to not change anything and sit wallowing in self pity when we feel bad about this or that or that or this or what ever seems to be holding us back from getting a grip on happiness.

Rumor has it that there are Type 2 Diabetics who have totally lost symptoms of their disease while losing weight and having super spectacular blood sugars by just changing their lifestyle, cutting out sugar, starches, and grains.

Don’t try it though, it’s just not worth it, and there are no doughnuts.

Besides, I read on the internet that “low carb weight loss is just losing water weight” and we all know that if it’s on the internet, it is true. Just look at my before and 2 year anniversary pic:

December 2010 April 2013 On the left is December 2010, right is…

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