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Tuesday, June 17, 2014

Eat Your Veggies Day

 Today is eat your veggies day. There are those that will have no problem with this because they love their veggies. There are others that would like to skip this holiday and move right on to the next day. For these individuals I offer a few ideas to get their veggies without knowing it

Make Ahead Smoothie offers more than great taste with a bit of berries and spinach mixed up with other great ingredients it makes a perfect drink to get up and go

1 cup almond milk
1 scoop protein powder
1 Tablespoon chia seeds
1 cup frozen berries
1 handful spinach
Blend all ingredients in a blender. I like to make 2 or 3 smoothies at a time. If I make 5, it is too much for the blender. Pour the smoothie into the 2-cup mason jars, leaving some room at the top. otherwise they will expand and the glass can break. Keep in the freezer until you need a quick breakfast on the go.
recipe source here
Zucchini is one vegetable that is very versatile. My mother used it in a variety of ways both sweet and savory. Relishes, desserts, side dishes are all possible. Today I share a chocolate zucchini cake recipe
2 1/2 cups flour
4 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, very soft
1/2 cup vegetable oil
1 3/4 cup sugar
2 eggs
1/2 cup sour milk (or buttermilk)
2 cups zucchini, finely diced

Preheat oven to 325 degrees (F).  Butter and flour a 9×13 inch baking pan and set aside.
In a medium bowl, stir together the flour, cocoa powder, baking soda, baking powder, cinnamon and cloves. In a large bowl, cream the butter, oil, sugar, eggs and buttermilk on medium speed with an electric mixer for about 2 minutes or until the mixture is smooth.  Stir in the dry ingredients until moistened and then beat for 30 seconds (or so) until fully combined.  Fold in the zucchini with a wooden spoon or rubber spatula.Scrape the batter into the baking pan and smooth it out so its even. Bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean.  Set the pan on a wire rack to cool completely before serving.
Fluster Buster
The Chicken Chick

Rose Month

I simply love my roses but they seem not to last long and deserve and demand lots of attention. Roses come in a rainbow of colors now days. One of my mother in laws favorites was the yellow rose and my husbands grandmother loved the dark blue (black) rose. Do you have a favorite color? Did you know that many rose colors are symbolic and share a message? Find out the color of your rose means

Lavender – Enchantment.
Orange – (Rosa) Fascination.     
Pale Pink – Modesty.     
Pink – Thankfulness.
Red – Love, I love you.     
Red and White Mixed – Unity     
White – Innocence and purity, secrecy and silence. I am worthy of you. You are heavenly.     
Yellow – Friendship.    
Rosebud – Beauty and youth, a heart innocent of love.     
Single Full Bloom – I love you. I still love you.     
Tea (Mini) – I will remember, always.

This June, whether you’re looking to spice up your romance, or show a friend you care, roses are the way to go!

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Crafty Thursday
View From The Fridge

  6 medium-size apples, such as Northern Spy or Gala
3  wide strips lemon or orange peel
1 cup (250 mL) apple cider or juice
1/3 cup (75 mL) raisins
2 tbsp (30 mL) granulated sugar
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) ground nutmeg
2 tbsp (30 mL) brown sugar
1 tbsp (15 mL) store-bought fine dry bread crumbs
6  sheets phyllo pastry
 Cold water
1 to 2 tsp (5 to 10 mL) butter, melted
2 tsp (10 mL) icing sugar (optional)


Peel apples. Slice into halves. Cut out and discard cores. Thinly slice. They should measure about 8 cups (2 L). Place in a large frying pan with lemon peel, apple cider, raisins, granulated sugar and 1/4 tsp (1 mL) each cinnamon and nutmeg. Place over high heat and boil, uncovered and stirring occasionally, until apples are tender and all of liquid is evaporated, 15 to 20 minutes. Stir often for last few minutes of cooking. Turn mixture onto a baking sheet and refrigerate to quickly cool, at least 10 minutes. If making ahead, cover mixture with plastic wrap and keep in refrigerator overnight.
When ready to bake, preheat oven to 400F (200C). In a small bowl, stir brown sugar with bread crumbs and remaining 1/4 tsp (1 mL) cinnamon. Lay 1 sheet of phyllo on counter with long edge of pastry facing you. Lightly brush with water, then sprinkle with a scant 2 tsp (10 mL) sugar mixture. Repeat process, adding 4 more sheets of phyllo and using all of sugar mixture. It’s OK if some of pastry rips or has holes. Top with remaining phyllo sheet, but don’t add crumb mixture.
Discard lemon peel from apples. Mound filling lengthwise in centre of phyllo, leaving about 2 inches (5 cm) uncovered at both ends. Lightly brush edges of phyllo with a little melted butter. Fold 1 long edge over filling, then fold in both shorter ends to enclose filling. Roll tightly into a log. Place seam side down on an ungreased baking sheet. Brush with remaining butter. Cut diagonal slashes about 1 inch (2.5 cm) apart on top of strudel. Bake in centre of preheated 400F (200C) oven until golden, 20 to 25 minutes. Remove from oven and let stand 5 minutes before slicing with a serrated knife. Dust with icing sugar. Delicious warm or at room temperature. Great with caramel ice cream or frozen yogurt.

recipe source here

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Saturday Night Fever

Nursing Assistant Week

National Nursing Assistant Week has been celebrated for more than 25 years. It recognizes those that have provided care to the terminally ill, elderly, and long term care residents. The job is not easy but many that do it love it. The nursing assistant is one that offers 80 to 90% direct care to the resident or client. The Administration on Aging survived care takers and found that many stick with the job making it a career. Twenty - Eight stay in the position for over 5 years and 12.6% stay for 10 to 55 years. I have worked as a CNA for over 20 years and love the relationship with co-workers and those that I care for as well, I know that my job is needed and thus secure as long as I do as expected.

My love for helping senior adults comes from the respect I learned to give from my parents and grandparents. It touched me how they cared for the elderly and worked diligently to help them. I entered the field not thinking I would be here long but then stayed for like I said over 20 years. I personally see myself doing nothing else