Thursday, March 23, 2017

Some Yummy Things

From a Wisconsin place 

Saturday, March 4, 2017

March 4: Day 1 of 60

I have prunes for iron, bone health, apples for pectin for healthy arteries, almonds are a powerhouse of nutrients, fats, protein. So this will be my typical breakfast...a no brainer...decision made...So here I am DAY 1 ! Yay!

Sunday, February 19, 2017

Back in the Saddle

HAD A BLOOD TEST in January and my cholesterol is back up to over 300 due to me being a free spirit and eating whatever I want. That included lots of butter and cheese, burgers and brownies, etc. So...time to use my agency, and so I freely choose to focus on my diet again and make the  choices that will bring down my cholesterol. I will make a plan and pick a target date.
I do believe that true freedom comes from self control. So let the good times roll....

Monday, December 26, 2016

Angel Candy

About This Item Description Oh so sticky and oh so good. That’s Blain's Farm & Fleet Dark Sponge Candy. The unique texture is crisp at first, melting in to a smooth molasses magnificence in your mouth. And don’t forget the rich, dark chocolate flavored coating that blankets the outside! Features Delicious sugary confection covered in dark chocolate flavored coating. Melts in your mouth .A holiday classic.

Wednesday, February 24, 2016

Caramel Corn deserves the credit for this


2 tablespoons coconut or other high-heat oil
1/2 cup popcorn kernels
1/4 cup coconut oil
2 cups brown sugar, packed
1/2 cup peanut butter
1/2 cup soy milk
1 teaspoon sea salt


Heat oven to 350°F.

Make the popcorn:
Heat 2 tablespoons of oil in a stock pot.
Drop two or three kernels of corn into the oil to test the heat; when they pop, pour in the rest of the corn, cover the pot and shake side-to-side to coat kernels with oil.
Set pot over flame and shake occasionally until popping has stopped. Remove from heat.
Separate any unpopped kernels from the popcorn - you don't want to crunch down on one of those bad boys while you're happily munching your sweet fluffy caramel corn! Put all the good popcorn in a large mixing bowl.

Make the caramel sauce:
Heat 1/4 cup coconut oil over medium to medium-high flame.
Melt the brown sugar into the oil, stirring constantly. Add the peanut butter, continuing to stir. Add the soymilk and salt and stir until fully incorporated.
Bring caramel sauce to a boil -stirring constantly! - for 5 minutes, then lower heat to a simmer. Continue to stir frequently as the sauce reduces.
Before it gets too thick, pour the sauce over the bowl of popcorn and stir well to coat all the kernels in caramel sauce.

Bake it:
Spread the caramel corn out onto baking sheets or into a large roasting pan. Bake for 15-20 minutes, stirring once halfway through. Remove from oven and serve when cool.


John Loves These Energy Balls

    • 1 cup oatmeal
    • ½ cup peanut butter (or other nut butter)
    • ⅓ cup honey
    • 1 cup coconut flakes
    • ½ cup ground flaxseed
    • ½ cup mini chocolate chips
    • 1 tsp vanilla

    Kiwi Krazy

    I do love kiwis especially when I read somewhere that the nutrients in kiwi repair damaged DNA. If that is true, sign me up!!!
    I have learned one has to wait a long time for them to ripen. Some people don't like this feature and get frustrated and end up waiting too long and then they are a bit mushy inside and wrinkled on the outside.
    I say to you: just keep an eye on them and you will be rewarded!  And you can still eat them if they are over ripe. In fact...that makes them sweeter.
    There were 10 kiwis in this box and I paid $3.98 for them. Product of the USA. Learn more at