Weekly Wrap-Up; On The Go, Mostly

by Emily

I have got to get these posts up more regularly; I have way too many pictures! I tried to condense the best I could, but I have a lot to share. I’ll try to keep my text brief to make up for the thousand(s of) words.

date night

I made the most of one of Adam’s elusive days off and took him into the city for a date.

Greenpoint’s 5 Leaves provided perhaps the best meal we’ve eaten since the move.

I got a War of the Rosés to drink.

Lillet rose, hibiscus syrup, sparkling rosé, orange bitters, sugar cube. I would to go back for the drink menu alone; the Thor Collins is right up my alley.

I made a vegetable plate dinner out of an appetizer and side order.

Chopped Black Kale Salad,

w/ spicy anchovy dressing, aged gouda & hazelnuts.

Roasted Baby Squash.

w/ dandelion pesto. Both of my plates were divine and I ended up with more than enough (leftovers!) to eat.

For dessert we ventured across the bridge to the Big Gay Ice Cream shop.

I got a bourbon ice cream and praline cookie sandwich.

It was good but not OMG-good where I felt like I needed to eat the whole thing. Adam’s Monday Sundae was definitely consumed in full though.

twist ice cream/nutella lined cone/dulce de leche/sea salt/whipped cream.

kale, it’s what’s for dinner

We scrambled my leftover chopped black kale into eggs with roasted corn, and parmesan cheese.

Plus roasted kale chips on the side.

This meal was so simple but so pleasant. Corn in eggs rocks my socks off.

sweet corn, sweet, sweet corn

Even better than corn in eggs, is corn that arrives fresh at my doorstep.

Please note: this product was provided to me free of charge. All opinions are my own.

Amaize Sweet Corn is a rare bread of corn that is now available in select cities (including Buffalo). Amaize Sweet Corn is created using traditional, natural breeding methods through hybridization (meaning it’s never genetically modified). It is sweet and crunchy enough to eat straight off of the cob – I took a nibble and loved it – but I roasted mine instead.

Discovering that you can roast corn in your oven might be the best thing that’s happened to me all summer; it is so flipping easy and mess-free. I cooked my 1.5 cobs with Sriracha mayo and shredded Parmesan and the heat/salt went perfectly with the extra sweetness.

For our protein we had “spinach soufflé eggs.”

Just frozen spinach, chives, and Parmesan scrambled into eggs, but I whipped a little low-fat sour cream into the eggs before adding them to the pan and the texture was a total dream.

this week’s breakfast

I’m still loving the Kashi, but this week’s ceral is Nature’s Path Heritage Flakes.

It has good fiber and protein for staying power (5 and 4 grams respectively) and the flakes have a bit of sweetness. Like the front of the box, I had my 1.5 servings with blueberries, unsweetened vanilla almond milk, and a drizzle of honey.

I swear, there really was cereal under that mound of berries!

food on the go

I was out of the house (alllllllll day) a ton last week so many of my meals were purchased/eaten out. Some were better than others.

Whole Foods hot bar assortment.

{B} The corn salad and tortellini that were hidden under the broccoli were nice, but the vegan Asian options on the left both had a strange aftertaste.

Starbucks Chicken and Greens Caesar.

{A} Other than the high saturated fat (5 grams) the nutritional stats were pretty good (19 grams of protein, 340 calories including dressing) and the lettuce was nice and fresh.

A small Indonesian Peanut Saute from Noodles & Co.

{C} I paid extra for “extra vegetables” and I still only had 4 pieces of broccoli.

Jr vegetarian burrito (rice, black beans, sautéed mushrooms/onions/green pepper, guacamole, sour cream, cheese, corn salsa) with queso and chips from Moe’s.

{A+} Free chips and offering a jr-sized burrito earns them two thumbs up; I love Moe’s.

A little bit of tart froyo with the best peanut butter and toffee toppings (cheesecake, butterfinger, heath, reeses pieces, white chocolate, caramel) from Yogurtland.

{A+} They are doing a Looney Tunes partnership so my spoon was shaped like Bugs Bunny.

Buffalo chicken slice from Pino’s.

{B-} The crust was too thick and spongy. From a nutrition standpoint, it’s great that the chicken isn’t fried and the cheese is very sparse but… I miss Zetti’s!

Webster’s Buyday

On August 12th we celebrated our 2nd year with Webster in the family.

He and Adam split a (grass-feed, very expensive, awesomely marbled) steak.

I tried to get pictures, but the man of honor housed his portion in about 2.5 seconds.

We love him so much and are so glad he’s a part of our lives!

a new favorite thing

This is random, and I don’t have a good picture, but it must be shared.

If you use a lemon dulce de leche popsicle as the “ice” in your plain seltzer it will be the best thing you’ve ever put in your face.

my parents are the best

My mom and dad are the coolest, and they spent the first week of August vacationing in Amsterdam. They sent us a fun box of goodies when they got home –

These wine gums have the perfect texture and the neatest packaging.

Adam and I found actually eating this sprinkle stick thing to be terrible, but it was super fun to carry around.

These gorgeous milk chocolates – like all European confections – put American chocolate to shame.

And I can’t get an accurate picture, but this cardigan was the most fabulous shade of neon pink.

when I dip, you dip, we dip

Blue Diamond recently sent me some crackers. Yes, the nut company.

Please note: this product was provided to me free of charge. All opinions are my own.

Blue Diamond’s Artisan Nut-Thins® are a gluten-free cracker alternative. They sent me Multi-seed, Flax, and Sesame to try.

The serving size feels generous for 130 calories and the flavor I’ve tried was nice. The texture is crunchy without being crumbly, so they are perfect for dipping. So I paired the Multi-Seed Nut-Thins with a dip!

Homemade Sour Cream and Onion Dip.

1 cup caramelized onions (I recommend using this method)
2 Tbsp chopped chives
1/2 tsp salt
1 cup low-fat sour cream
3/4 cup shredded Parmesan cheese

Fold all ingredients together in a large bowl until well-combined. Reserve a few chives for sprinkling on top if you wish.

It was amazing, evidenced by the fact that I ate the entire bowl by myself in less than 24 hours.

Do you celebrate any pet-centric holidays?

23Jul2013

Weekly Wrap-Up; By The Book

by Emily

This week I’m going to do some book reviews.

Full disclosure – I was not paid to write this post but all three of the books were sent to me free of charge to review. As always, all opinions are my own.

Book 1 – Austrian Desserts: Over 400 Cakes, Pastries, Strudels, Tortes and Candies by Toni Mörwald and Christopher Wagner

Overall Thoughts: I am thrilled to add this to my collection; I love a nice weighty cookbook! This book is packed with recipes, divided neatly into sections like “Cake, Tarts, Schnitten, and Strudel;” “Cookies and Candies;” and “Ice Cream, Sorbet, Granita, and Parfaits.” I don’t have any background in Austrian baking, but the recipes are written in such a clear, straightforward way that I would feel confident tackling any of them. There are a few history blurbs but overall the writing is to the point, which I appreciate. The color photographs are gorgeous.

Recipe: Sour Ice Cream with Lime

Recipe Reflections: With just three ingredients – low-fat sour cream, simple syrup, and fresh lime – this is the easiest ice cream I’ve ever made. But the ease didn’t make it any less tasty. Sweet and sour were perfectly balance here and the mouthfeel was nice and creamy with no ice crystals. I cut the recipe in half without incident.

What I Want to Make Next: Lavender Ice Cream, Plum Kolach, and Buttermilk Mousse with Honey.

Book 2 – CopyKat.com’s Dining Out at Home Cookbook 2, by Stephanie Manley

Overall Thoughts: This is the 2nd book from CopyKat.com that seeks to recreate recipes from popular restaurants. There are recipes inspired by more than 60 restaurants, including Starbucks, Sonic, and Cheesecake Factory. The book is divided into sections by types of foods, i.e. “Drinks,” “Appetizers,” “Desserts,” and so on. I don’t really eat at most of the restaurants featured here, but if your family regularly eats out at (popular chain) restaurants and is looking to cut back this book would be a great starting point. There are no photographs but you don’t need them as a starting point anyway because the dishes are all things you’ve seen before (that’s the point!).

Recipe 1: (Panera Bread) Broccoli Cheese Soup

Recipe 1 Reflections: I’ve never tried the original, but we flipping loved this recipe. The soup was sooo thick and perfectly creamy but without being too heavy. The flavor was astonishingly “meaty,” and the vegetables all reached the perfect texture – soft but not mushy. I used fat-free half & half instead of full-fat and I recommend this substitution. Adam and I both thought this was the best soup we’ve ever made. I cut the recipe in half without incident.

Recipe 2: (Cajun Cafe) Bourbon ~~Chicken~~ Tofu

Recipe 2 Reflections: I went with chicken instead of tofu here but feel like I still got a good idea of the recipe. This wasn’t bad, certainly, but we did not enjoy it as much as the soup. The sauce got very salty if you let it reduce too long, and we had already subbed in low-sodium soy sauce.

What I Want to Make Next: (The Melting Pot) Wisconsin Trio Fondue, (P.F. Chang’s) Lettuce Wraps, and (Red Lobster) Cheddar Bay Biscuits.

Book 3 –The No-Cook, No-Bake Cookbook: 101 Delicious Recipes for When It’s Too Hot to Cook, by Matt Kadey

Overall Thoughts: This cookbook has 101 oven-free recipes and includes color photographs of 80 of them. It’s divided into four sections – “Breakfast and Brunch,” “Starters and Sides,” “Main Dishes,” and “Desserts.” I really appreciated how healthy all of the recipes in this cookbook were. Usually I make substitutions to lower fat, calories, or sodium when I cook, but I couldn’t find a single recipe in this book that it seemed necessary to alter (for health reasons that is, I did make some pantry-related substitutions).

Recipe 1: Mango Fool

Recipe 1 Reflections: I’ve never eaten a Fool before, but this basically ended up being flavored Greek yogurt. The ginger and orange juice definitely helped boost the mango flavor into something extra-special. This took about a minute to come together, and I plan on making it again.

Recipe 2: Avocado Fruit Salad

Recipe Reflections 2: My fruit all looks a little pink because I had to substitute frozen berries when my blackberries caught a case of mold. I also subbed almonds for walnuts. I can’t say that I loved the savoriness of the avocado, but I did enjoy it more than I was expecting too. The overall blend of textures and flavors was fantastic; this felt very fresh and zingy.

What I Want to Make Next: Machta Mango Shake, Cucumber Seaweed Salad, and Tex-Mex Chipotle Beans.

Do you like to cook straight from recipes or do you prefer to wing it in the kitchen? Where do you tend to get your recipes – cookbooks, food blogs, or family and friends?

10Jun2013

Weekly Wrap-Up

by Emily

I’ve stopped doing daily posts for the time being, but that doesn’t mean I’ve stopped eating – and occasionally photographing – delicious things. Once we’ve moved and things have settled down I’ll try to post more regularly, but for now I want to at least do a weekly wrap-up of some of the more scrumptious things I’ve eaten. I’m going to borrow the style of Kath’s Lately posts for these.

A lot is missing, I don’t have any lunches and several slices of pizza went uncaptured, but here are some of the highlights from last week…

Breakfasts

I bought an amazing container of fresh blackberries early in the week and enjoyed them greatly. They started getting soft so I put the last few servings in the freezer and I’m very much looking forward to reheating them. First up, Dannon Oikos Café Latte Greek Yogurt with blackberries and a blend of peanut and coconut butter.

Cinnamon Pecan Special K with Silk Unsweetened Vanilla Almond Milk and more blackberries.

This cereal is so tasty; it’s got a granola-like texture but with far less calories.

A Dr. McDougall’s Peach and Hemp Oatmeal, eaten at work with a packet of Justin’s Chocolate Hazelnut Butter.

This oatmeal couldn’t hold a candle to my beloved Quaker cups. It was quite gummy and strange, though I did eat all of the bites with hazelnut butter on them 😉

Snacks

I finally got a chance to try some of my shipment of the Larabar ALT line. Lemon Pound Cake and Peanut Butter Cookie.

The verdict was – I’m a fan; though I’ll admit to being less excited to try the other two flavors. The texture was gritty sand, but in a great way, and the flavors were spot on. I shared the lemon bar with a coworker and she said to tell y’all she liked it a lot.

On Monday, Adam, a friend, and I drove over to Williamsville to check out one of our new froyo spots – Red Mango.

I did plain tart with tons of popping boba. They had kiwi boba, a new experience for me. Confession time though: I couldn’t finish that whole cup! Who am I??

Dinners

Also on Monday, we spent the evening with another group of friends, saying goodbye to a doctor who was heading off to California. As Adam and his friends all head off to their residencies we are having to say a lot of goodbyes. We ate dinner at Mezza.

A Shish Tawouk wrap – cubed marinated chicken breast, garlic spread, sweet coleslaw, and French fries, all wrapped together and grilled – with a Feta Fattouch salad. My food was delicious, as was the diet coke with strawberry vodka I sipped from the bar.

We drank at Blue Monk before heading to dinner and I tried my first taste of mussels.

I’ve always been wimpy about shelled seafood, but they were fantastic! It helped that they were cooked with Ommegang Witte, lemon, leeks, garlic, parsley and cream.

We also ate dinner out last night. I’ve wanted to try 99 Fast Food for years and Sunday after work it was finally my time. Unfortunately all of the pho was made with beef broth so I couldn’t partake, but I did have a nice meal of tofu broccoli ginger stir-fry.

We tried a Vietnamese Pudding for dessert.

It was more of a drink than a pudding, red bean with sweetened coconut milk.

On Friday night I hurried home from work so we could get a little gussied.

My bosses generously gave me their tickets to the Mash Bash, an army-themed fundraiser.

I was literally the only person in the room not in green, so embarrassing!

There wasn’t a ton of food there that I could eat, but each ticket came with two drinks and Adam ate my share of pulled pork sandwich.

Most of my home-cooked meals flopped this week, but I did have one success with a little help from Coleman’s Mustard.

The company sent me a tin of powder to try {free sample, please note!}, along with a recipe for dressing –

Colman’s Chili Vinaigrette

4 tbs. olive oil
1 tbs. white wine vinegar
1 tsp. Colman’s Original Powdered Mustard
4 “splashes” mild green Tabasco sauce
½ cup lemon juice
2 tsp. honey

I whipped up a batch for salads; a spring lettuce based topped with English Cotswold cheese, buckwheat groats, and roasted asparagus.

It was a good week!

21May2013

Fun In Fruit

by Emily

The title says it pretty well, I just wanted to post about a few fun fruit-based things I’ve brought home lately. Half I’ve tasted and half I haven’t, but I’m excited about them all.

Unless otherwise noted*, products were purchased with my own money and I was not compensated for posting about them; I just wanted to share.

1. Outshine Coconut Waters with Banana popsicles. {tried – pretty good}

Allergies have been killing my throat for weeks and I bought these on a whim the other day. They were nowhere near as satisfying as the rainbow sherbet I ended up with later, but they are a good summer treat. They don’t have a ton of flavor, but each bar has only 60 calories and they are nice to cool down with.

2. Cherimoya fruit. {excited to try}

Adam and I love to try new produce when it pops up and I’ve heard cherimoyas described as “custard apples” so I knew we had to try this one, $7 price tag and all. Unfortunately I got a little too excited and stored it in the fridge before I read that they are supposed to stay at room-temperature until they are ripe. Whenever it is actually ready to eat I’ll be sure to let you guys know what we think!

3. Synergy Mystic Mango Kombucha. {tried – flipping amazing}

Oh my goodness, guys, this stuff is the official “sweet nectar of the gods.” The texture was so thick and perfect on my throat. Mystic mango is from GT’s “Enlightened Synergy” line, so maybe that’s the difference, but the flavor was much less vinegar-based than the Kombuchas I’ve had in the past. This was pure mango. A bottle has 100 calories total and is very satisfying.

4. Larabar’s new ALT line.* {excited to try}

NOTE: These bars were sent to me by Larabar free of charge so I could try their new line. I was not compensated for posting, but I do plan on sharing my thoughts as I taste through the line.

From the company: “ALT, the Alternative Protein Bar™, is the first-ever bar with added protein from LÄRABAR! Many bar brands use soy or whey protein, but ALT uses an alternative protein source: peas. Vegan, gluten free, dairy free, and non-GMO, ALT also uses a wrapper that is 31% renewable.”

The line comes in Cinnamon Apple Crisp, Lemon Pound Cake, Peanut Butter Cookie, and Pumpkin Pie. The bars have 10 grams of protein each and each flavor has between 210 and 240 calories.

17May2013

Things I’m Loving From Trader Joe’s

by Emily

Buffalo doesn’t have a Trader Joe’s (yet!), but that doesn’t mean I can’t pine over the goods I plan on purchasing once we are back in the city this summer.

The following are some of the things I bought when I was in Ohio last month. They were all new to me and most of them I’ve now decided I can’t live without!

1. Roasted Coconut Chips.

Coconut chips are nothing super new – I’ve been picking them out of tropical trail mixes since I was a kid – but it was nice to see them get their own package. These guys are perfectly sweet and crunchy. Nutrition stats for 1 oz – 160 kcal, 1 g protein, 4 g fiber, 10 g saturated fat.

2. Zesty Nacho Kale Chips.

I love the idea of kale chips but the ones I try to make up at home end up being tiny, burnt, kale carcinogens. And the amazingly delicious ones sold at Wegman’s cost more than $7 a bag. This 2-serving bag was less than $6 and the chips were the best I’ve ever had. They seem to have roasted giant leaves without cutting them up first so the chips are big and chunky and delicious. Nutrition stats for 1 oz – 150 kcal, 6 g protein, 3 g fiber, and 1 g saturated fat. Plus 130% RDA for Vitamin A!

3. 10 Minute Bulgur.

This was our first time trying bulgur and we both loved it. The taste and texture were exactly what I’m always hoping for from rice. <– no, I can’t describe it any better than that; I love food and I love writing but there is a reason I’m not a food writer, people!

It really did cook in 10 minutes – it’s pre-cooked – making it a super easy grain for a quick dinner. We paired it with black beans, tomatillo, sautéed spinach, and avocado. A one 1/2 cup serving, which turns into a ton when cooked, has 280 kcal, 11 g protein, and 6 g fiber.

4. Organic Sweetened Condensed Milk.

SCM, aka nectar of the gods, is nothing new, but the squeeze bottle system sure is nifty. I love putting SCM in coffee (like a lazy Vietnamese coffee) and this way I can use 1-2 Tbsp in my cup occasionally without having to worry about storing the rest. This was a nice blurb to see on the back of the bottle – “Trader Joe’s Organic Sweetened Condensed Milk is made from organic milk from cows not treated with hormones or antibiotics, and sweet organic cane sugar.”

Are you lucky enough to have a Trader Joe’s in your town? What are your favorite TJ’s goods?

30Apr2013

Bento Box Lunch

by Emily

Today’s lunch was packed Bento-style.

If you follow me on Instagram, you may have seen the awesome care package that Cascadian Farm sent me awhile back:

Among the goodies was a Bento Box lunch box from Laptop Lunches.

The box is dishwasher and microwave safe and the little boxes are the perfect size(s) for lunchtime goodies – two of mine came with additional lids. It is pretty awesome.

Today I packed a fruit and veggie spread. Cucumber slices and cherry tomatoes with a sprinkle of salt.

Roasted coconut chips.

Nacho kale chips.

And Kiwiberries.

Yum!

Have you ever used a bento box? Do you carry a lunch box to work/school?

16Apr2013

On The Run

by Emily

This morning Adam, Webster, and I headed to the park. They went frolicking and I went running. I started the Couch-to-10k plan, again. I refuse to go back to week one (I’ve started the plan four times in as many months, it’s embarrassing at this point) so I did the first day of week two – intervals of 4 minutes walking / 1 minute running, x 8. Plus 5 minutes of straight running at the end as I hurried to find a dog and husband who are bad at following directions! I was great to be outside.

The rest of the day included schoolwork, a shift at work, and an evening of tv. In fact, we are mid-Bones right now so I’m keeping this short.

Here’s what I ate… An Alter Ego Mini Dark Velvet chocolate bar.

This stuff was amazing, the perfect blend of milk and dark chocolate. It had dark’s tang with the creaminess of milk. Total love.

Soft pretzel.

Vegan chicken nuggets with some sharp cheddar.

A Salty Peanut Awesome Bar.

This would have been awesome, but the whole flax seeds kind of ruined it for me. Nonetheless, this Yumvelope (the source of the bar and the candy) was a good one.

Hot bar (two of the wontons were Adam’s).

Two kinds of sautéed veggies plus a piece of sweet and sour chicken.

.15 lb of gummi candy.

A giant slice of Buffalo chicken pizza with blue cheese for dipping.

I am, in a word, stuffed.

9Apr2013

Vegan Chicken Salad Sandwiches

by Emily

Recently Naysoya contacted me with the opportunity to try their newly reformulated Nayonaise line. I’ve enjoyed their vegan mayo in the past during my Vegan Month challenges, so I happily accepted. Pretty soon, a box showed up in the mail.

They sent me 2 free jars to sample – Vegan Nayonaise and Vegan Nayo Whipped.

Here’s what they had to say (product information): “Nasoya recently perfected Nayonaise for a smoother, creamier texture and it now comes in new distinct varieties. Original Nayonaise is an excellent alternative to traditional mayonnaise reformulated with a more delicious flavor than ever before. NayoWhipped, the line’s newest variety, has a tangier taste for those who prefer a whipped sandwich spread. The entire line is vegan, a good source of vitamin B12 and made from expeller pressed oil. All products are also fortified with Omega 3 ALA for added nutrition.”

And here’s what I have to say (disclaimer): I was provided these samples free of charge. I did not receive compensation for writing this post, I just really wanted to share my tasty recipe. All opinions are my own.

I haven’t tasted the whipped product yet (in non-vegan life I prefer Miracle Whip to regular mayo so I’m quite looking forward to it) but I’ll be sure to share my opinion when I do. I was impressed with the reformulation of the Nayonaise. The new product is in fact smoother than the previous version.

I’ve seen recipes in the past {on those Mayo tv commercials?!} where mayo is used in place of butter when grilling a sandwich and I figured that application would be a great way to taste out the Nayo. I also used it as the binder in my vegan chicken salad. I think the recipe turned out quite well; the Nayo gave the toasted bread a great crisp texture.

Vegan Chicken Salad Sandwiches, serves 2

7 oz vegan “chicken” nuggets (I recommend Wegman’s Don’t Be a Chicken line if you have access to it)
1/4 cup slivered almonds, toasted
3 celery ribs, cut in half vertically then sliced
2 green onions, sliced
1/8 tsp salt
1 tsp lemon juice
3 Tbsp plus 2 tsp Vegan Nayonaise
4 slices bread of choice

Cook nuggets according to manufacturer’s instructions. Set aside until cool enough to handle, then dice.
Combine cooled chicken, almonds, celery, green onions, salt, lemon juice, and 3 Tbsp of Nayo in a large bowl and toss to combine.
Divide salad evenly between two slices of bread, then sandwich with the remaining slices. Spread 1/2 tsp Nayo on the outer side of each slice of bread.
Preheat a large grill pan over medium-low heat. Cook sandwiches until toasty, 1 – 2 minutes on each side.

To my vegetarian readers: Nasoya has teamed up with Vegetarian Times to celebrate the vegetarian lifestyle by having people share their Veg-iversaries. By sharing the day you went veg, you can enter to win a Nayonaise Party Pack for 10 people + a $100 Visa gift card!

Do you follow (or have you ever followed) a vegetarian or vegan diet?

Eating Chalk

Tag Archives: vegan

Weekly Wrap-Up; On The Go, Mostly

date night

kale, it’s what’s for dinner

sweet corn, sweet, sweet corn

Please note: this product was provided to me free of charge. All opinions are my own.

this week’s breakfast

food on the go

Webster’s Buyday

a new favorite thing

my parents are the best

when I dip, you dip, we dip

Please note: this product was provided to me free of charge. All opinions are my own.

Weekly Wrap-Up; By The Book

Full disclosure – I was not paid to write this post but all three of the books were sent to me free of charge to review. As always, all opinions are my own.

Book 1 – Austrian Desserts: Over 400 Cakes, Pastries, Strudels, Tortes and Candies by Toni Mörwald and Christopher Wagner

Book 2 – CopyKat.com’s Dining Out at Home Cookbook 2, by Stephanie Manley

Book 3 –The No-Cook, No-Bake Cookbook: 101 Delicious Recipes for When It’s Too Hot to Cook, by Matt Kadey

Weekly Wrap-Up

Breakfasts

Snacks

Dinners

Fun In Fruit

Unless otherwise noted*, products were purchased with my own money and I was not compensated for posting about them; I just wanted to share.

Things I’m Loving From Trader Joe’s

Bento Box Lunch

On The Run

Vegan Chicken Salad Sandwiches

And here’s what I have to say (disclaimer): I was provided these samples free of charge. I did not receive compensation for writing this post, I just really wanted to share my tasty recipe. All opinions are my own.