Taste-bud Journey: Safe way to prepare Chia Fruit Pudding or Parfait

During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my adapted recipe for Chia Fruit Pudding and Chia Fruit Parfait. In fall of 2018, I experimented with all kinds of Keto diet recipes found on-line. As always, I like to tinker with recipes to fit my particular taste buds. 

Since then, I have learned that there is a Chia Seeds recipe-prep safety precaution that would be advisable to adhere to on the chance you might have swallowing issues. I have included a link to that WebMD article at the end of this blog post. As usual, all links will open in a new window. In short, here is the warning that is fully described in that particular article: 

WebMD warns, 'Never eat them dry, especially if you have swallowing problems. ... Patients with a history of [swallowing problems] or known esophageal strictures should be cautioned that chia seeds should only be consumed when they have had the ability to fully expand in liquid prior to ingestion.'

I never had any swallowing problems back when I used to make this in my former Keto diet days; however, I intend to fully heed that potential warning now given the current health-crisis climate we are all embroiled in with Covid. Why take any risks when it only takes one extra easy step to tweak this recipe accordingly?!!

 

FYI: Chia seeds have multiple health benefits:

• Very few calories


• Two tablespoons of chia seeds contains lots of fiber, protein, Omega-3s, calcium, manganese, magnesium, phosphorus, zinc, vitamin B3, vitamin B1, vitamin B2, and other nutrients


• Considered to be a whole-grain food and gluten-free.


• Loaded with antioxidants and the good kind of fat


• They help some people lose weight. As healthline reports: 'Its soluble fiber absorbs large amounts of water and expands in your stomach, which should increase fullness and slow the absorption of food.' (link for this article will be included in my resources listed below.)


• Considered to be heart-healthy, has potential to lower blood sugar levels, reduce chronic inflammation, and increase bone-health


• They also act as a great thickener to recipes.


• You can also use Chia Seeds as a replacement for eggs in recipes. Google CHIA EGGS to see easy recipes for making this.


• I often add chia seeds to muffin and bread recipes to add some extra nutrients.

Recipe for Chia Pudding

• 1/2 tsp Water enhancer flavor of choice 
• 1 tbsp raw Chia Seeds
• 1 1/2 to 2 tbsp water
• 1/2 cup regular or Greek Plain Yogurt

Recipe for Chia Parfait

• Stir in 1 to 3 tbsp Ground Flax Seeds before eating

Please note: You could make this using a flavored extract; however, then you would probably need to stir in some sugar to sweeten the dish. That's why I came up with the idea to use one-half teaspoon of my Water Enhancer flavor of choice as they already come pre-sweetened. That way, no sugar is necessary.

Please also note: So far, I have used Grape Water Enhancer and MiO Energy Acai Berry Storm Liquid Water Enhancer. I have found both flavors to be very tasty.

  

Procedure for making Chia Pudding

• Step 1: In a lidded plastic storage container, add 1 tablespoon of raw Chia Seeds, 1 1/2 to 2 tablespoons of water, and 1/2 teaspoon of your favorite flavor of Liquid Water Enhancers. Stir until well-mixed. 


• Step 2: Place this lidded container in the refrigerator for several hours or even overnight to give the Chia Seeds sufficient time to soak up the liquid and expand to their fullest size.


• Step 3: After that safety measure has been followed, then stir in 1/2 cup of plain yogurt (regular or Greek).


• Step 4: Eat and enjoy! However, if you would like to add even more fiber and pizazz to this recipe, then try one additional step to turn this Chia Pudding into a Chia Parfait. (See that step below.)

Procedure for making Chia Parfait

• Step 5: Stir in 2 to 3 tablespoons of Ground Flax Seed. This will add a little extra flavor and texture to an already tasty healthy dessert.

FYI: Ground Flax Seeds have multiple health benefits:

• They have 37 calories per tablespoon.


• Ground Flax Seeds are loaded with nutrients such as protein, fiber, vitamins, minerals, and omega-3 fatty acids.


• The author states the following: 'Flax Seeds Are a Rich Source of Lignans, Which May Reduce Cancer Risk.'


• They help some people lose weight. As healthline reports: 'One study found that adding 2.5 grams of ground flax fiber extract to a beverage reduced feelings of hunger and overall appetite. [Link to this article is included below.l

Cooking sites and Nutrition articles that have inspired me:

• Read Mary Elizabeth Dallas' October 21, 2014 article entitled: Use Chia Seeds With Caution, Researcher Warns.

• 11 Proven Health Benefits of Chia Seeds by Kris Gunnars

• Read Verena Tan's April 26, 2017 article entitled 'Top 10 Health Benefits of Flax Seeds.'

• Gemma's Bigger Bolding Baking website that includes over 100 great cooking videos.

• All Recipes Website that includes all kinds of sweet and savory recipes.

Books written by Debbie Dunn:

Here is the Amazon Link to all anti-bullying curriculum books plus all children’s books written by Debbie Dunn (both paperback and Kindle). It will open up in a new window.

• Author’s Page on Amazon.com

Taste-bud Journey: TGI Fridays Spinach Artichoke Cheese Dip

During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is a meal I enjoyed using a box of TGI Fridays Spinach Artichoke Cheese Dip from the freezer section of my local grocery store. I ate half this mixture using a leftover Bisquick biscuit. I ate the other half of this mixture, at a future meal, using some Wheat Thins.

 

This frozen dip probably is the right amount for two people or two meals.

• I used a biscuit with the first meal.
• I used several Wheat Thins with the other meal.
• Naturally, choose the cracker, chip, or bread that suits your taste buds and food-availability. 

Recipe

• Entire box of frozen TGI Fridays Spinach Artichoke Cheese Dip
• Bread or chips of your choice

Procedure

• Step 1: Prepare the TGI Fridays Spinach Artichoke Cheese Dip by following the microwave directions on the back of the box. 


• Step 2: Serve this with bread item, biscuit, chip, or cracker of your choice.

Please note: Personally, I enjoyed this much more with the Wheat Thins than I did using a biscuit. I simply am a person who loves a good crunch to several of my eating choices.

 

  

Cooking Sites that have inspired me:

• Gemma's Bigger Bolding Baking website that includes over 100 great cooking videos.

• All Recipes Website that includes all kinds of sweet and savory recipes.

Books written by Debbie Dunn:

Here is the Amazon Link to all anti-bullying curriculum books plus all children’s books written by Debbie Dunn (both paperback and Kindle). It will open up in a new window.

• Author’s Page on Amazon.com

Taste-bud Journey: Bisquick Biscuits and Sausage Gravy

During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my adapted recipe for Bisquick Biscuits and Sausage Gravy. I halved the Bisquick biscuit recipe on the back of the box and used canned sausage gravy. I thought this tasted absolutely lovely!

This recipe only required three ingredients to make or four if you use powdered milk:

• Half the Bisquick recipe makes 6 biscuits
• One can of the sausage gravy was enough for four of those biscuits if you use a generous amount of gravy per biscuits
• Then, you can use the leftover biscuits for other recipes or simply eat it with butter, honey, or jam.

Recipe

• Entire can of Libby's Country Sausage Gravy
• 1 1/8 cup of Bisquick
• 1/3 cup of milk

Please note: Since I don't keep milk at hand, I always mix together powdered milk and water according to the recipe on the box.

Please also note: I found the canned sausage gravy to be absolutely delicious. It reminded me of the sausage gravy that I used to sometimes get, years ago, at a weekend Shoney's Breakfast Buffet. If you are a person who likes lots of pepper, you might find this to be too bland. But for my taste buds, I found it to be just right. 

  

Procedure

• Step 1: Preheat oven to 450°F.


• Step 2: To make the biscuits, use 1 1/8 cup of Bisquick and 1/3 cup of milk. Stir together until blended.

• Step 3: Grease an oven cooking sheet. Drop the biscuits by the spoonful, a few inches apart.


• Step 4: Bake 10 to 12 minutes or until golden brown.

• Step 5: In the meantime, dump the entire contents of the Sausage Gravy into a sauce pan and cook this over medium heat.


• Step 6: When the biscuits are done, turn off the heat of the sauce pan and oven, and serve up the desired number of biscuits and gravy onto a plate. Eat and enjoy!

Please note: I was unusually hungry; plus, my taste buds were savoring the wonderful textures and flavors of this recipe. So, I turned into "Miss Piggie" and ate four of the six biscuits I made. I kind of regretted that as I felt bloated afterward. Lol! In the future, I will only eat three at a time.

 

Please also note: With my two leftover biscuits, I used one to enjoy with my Spinach Artichoke dip - a mix from the freezer section of my local grocery store. The other biscuit was used to make an open-faced grilled Swiss cheese and avocado sandwich. That will be the subject of a future blog post.

  

Cooking Sites that have inspired me:

• Gemma's Bigger Bolding Baking website that includes over 100 great cooking videos.

• All Recipes Website that includes all kinds of sweet and savory recipes.

Books written by Debbie Dunn:

Here is the Amazon Link to all anti-bullying curriculum books plus all children’s books written by Debbie Dunn (both paperback and Kindle). It will open up in a new window.

• Author’s Page on Amazon.com

Taste-bud Journey: Bacon Broccoli Egg Bites

During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my adapted recipe for some Bacon Broccoli Egg Bites. It was inspired by some online tutorials on how to use the DASH Egg Bites Maker found on Amazon, Google, and YouTube. It also includes some experimentation on my part.

I bought my DASH Egg Bites Maker from Target for $19.99 (January 2021). Other companies sell it, as well. The prices currently range from $19.99 to $29.99:

• My Target Egg Bites Maker came with the 4 miniature egg bites rings, a recipe book, and the maker itself.
• Amazon is currently selling theirs for $10 more. That one comes with one large ring plus the four miniature rings.
• Although I was disappointed to not get the large ring, I wasn't willing to pay an additional $10 just to acquire it.
• The Egg Bites Maker makes it possible to create Egg Bites similar to those that sell at Starbucks. Although I have never tried those, I really loved the taste of the ones I made at home.  
• The following recipe is only my first attempt. 

Recipe inspired but altered from DASH recipe booklet. Recipe makes 12 to 14 Egg Bites.

• 2 large beaten eggs or 1/2 cup of Egg Beaters
• 5 heaping tablespoons of small curd cottage cheese.  
• 1/4 cup Colby Jack shredded cheese (or cheese of your choice)
• 2 tbsp of cooked bacon crumbles
• About 4 to 5 broccoli florets
• 1/4 tsp of sea salt
• pinch of pepper [optional]
• 1/2 tsp of Xanthan Gum (a binding agent) [optional]

Please note: After making my first batch of four Egg Bites, I decided to add Xanthan Gum to help hold the batter together even more.

Please also note: The beauty of this miniature grill is that other than the eggs and cottage cheese and whatever type cheese is your preference, you can add whatever meat and veggies that you personally find to be most appealing. You could also make this using egg whites instead of whole eggs.

  

Procedure

• Step 1: Using a chopper, chop up the broccoli florets and shredded cheese until each piece is the size of a pea or smaller. Stir those together with the bacon crumbles. Set aside.

• Step 2: In a large measuring cup, stir together the eggs, small curd cottage cheese, sea salt, pepper (optional), and Xanthan Gum.


• Step 3: In the DASH Egg Bites Maker, pour in water in the base of the cooker and use cooking spray on the four silicone egg cups to help prevent sticking. Plug the cooker in and allow it to preheat for 2 to 3 minutes.


• Step 4: In each egg cup, put in your meat, cheese, and veggie mix. Only fill it 1/3 of the way. I filled it to the halfway point - but I think that was too much.
























• Step 5: Next, spoon in your egg and cottage cheese mixture. I overfilled the cups. I have now learned that you should only fill the cups 2/3 full as the eggs will expand while cooking.


• Step 6: Close the lid and cook the egg bites for 12 minutes. The recipe book states you only need to cook them 7 to 10 minutes; however, I didn't find them to be done enough using that shorter time. 

• Step 7: Lift out the egg cups and turn them over to release the egg bites onto your plate. You might need to lightly pinch the cups to get the egg bites to release.

• Step 8: Continue making each batch until you have used up your entire recipe. Eat as many as you desire and refrigerate the rest. I found that it only took 20 seconds to microwave the leftovers. They tasted just as good as leftovers as they did fresh from the maker.

Please note: This is what happens when you overfill the cups. Fortunately, the residue peeled right off. Lesson learned for my next attempt using this mini grill.

 

Cooking Sites that have inspired me:

• Gemma's Bigger Bolding Baking website that includes over 100 great cooking videos.

• All Recipes Website that includes all kinds of sweet and savory recipes.

Books written by Debbie Dunn:

Here is the Amazon Link to all anti-bullying curriculum books plus all children’s books written by Debbie Dunn (both paperback and Kindle). It will open up in a new window.

• Author’s Page on Amazon.com

Taste-bud Journey: Salmon Croquettes

During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my adjusted recipe for Salmon Croquettes that originated from a recipe I collected many years back. I don't recall the source. Just for fun, I grilled these in my miniature Egg Bites Maker created by DASH.

 

I bought my DASH Egg Bites Maker from Target for $19.99 (January 2021). Other companies sell it, as well. The prices currently range from $19.99 to $29.99:

• My Target Egg Bites Maker came with the 4 miniature egg bites rings, a recipe book, and the maker itself.
• Amazon is currently selling theirs for $10 more. That one comes with one large ring plus the four miniature rings.
• Although I was disappointed to not get the large ring, I wasn't willing to pay an additional $10 just to acquire it.
• The Egg Bites Maker makes it possible to create Egg Bites similar to those that sell at Starbucks. Although I have never tried those, I really loved the taste of the ones I made at home. I will write a separate blog post to describe that experience sometime soon.

Recipe for the Salmon Croquettes - It makes 7 patties

• 2.5 oz. packet of Pink Salmon (skinless & boneless)
• 1/8 cup of Egg Beaters or half of a beaten egg
• 1/8 cup of flour
• 1/4 tsp baking soda
• 1/2 tsp Xanthan Gum (a binding agent)
• 1 tbsp Buttermilk Powder
• 1/8 cup water
• 1/4 cup of mayonnaise (optional)
• 1 tbsp of Sweet Pickle Relish (optional)

Please note: I made the first batch of four patties minus the mayonnaise and pickle relish. After tasting the Salmon Croquette, I found it to be very bland-tasting. Therefore, I made my own tartar sauce by mixing together mayo and pickle relish to spice it up. To my taste buds, that made all the difference.

Please also note: As an experiment with the remaining batter, I decided to stir in the mayo and pickle relish so that the homemade tartar sauce was incorporated into the patty. I found that to be very tasty. I intend to do that from now on - whenever I make this recipe.

  

Procedure

• Step 1: In a measuring cup or small bowl, mix together 1/8 cup of water and 1 tablespoon of buttermilk powder. Naturally, if you actually have buttermilk in your refrigerator already, then use 1/8 cup of that.


• Step 2: Stir in 1/4 teaspoon of baking soda and 1/2 teaspoon of Xanthan Gum. They both act as a binding agent for the Salmon patties.


• Step 3: In a large measuring cup of medium-size bowl, add the entire contents of a 2.5 packet of Pink Salmon, 1/8 cup of Egg Beaters, and 1/8 cup of flour.


• Step 4: Then, pour in the buttermilk mixture into that and stir it together until well-mixed.


• Step 5: If you are a person who enjoys tartar sauce, stir in 1/4 cup of mayonnaise and 1 tablespoon of sweet pickle relish. Naturally, you can do more or less of this mixture depending on how sweet you wish to make this recipe.


• Step 6: You can certainly make these in a greased frying pan. In my case, I used my DASH Egg Bites Maker grill minus the miniature egg cups. I sprayed the upper and lower plates with cooking oil. I plugged in the grill and cooked them 8 minutes on one side, flipped the croquettes and cooked them an additional 6 minutes on the other side.

Please note: In the Egg Bites Maker, I could only make four patties at a time. Naturally, in a frying pan, you could make all seven croquettes at once. You will then have to judge the cooking time accordingly until they are golden brown on each side.

 

Please also note: I found these to cook up very nicely as leftovers using my microwave. I microwaved them for 30 seconds. To my taste buds, they tasted just as good as leftovers as they did freshly made.

  

Cooking Sites that have inspired me:

• Gemma's Bigger Bolding Baking website that includes over 100 great cooking videos.

• All Recipes Website that includes all kinds of sweet and savory recipes.

Books written by Debbie Dunn:

Here is the Amazon Link to all anti-bullying curriculum books plus all children’s books written by Debbie Dunn (both paperback and Kindle). It will open up in a new window.

• Author’s Page on Amazon.com

Taste-bud Journey: Garden Rotini with Marsala Chicken & Veggies

During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my made-up recipe for Garden Rotini with Marsala Chicken & Veggies. I had some leftover water chestnuts and mushrooms that I needed to use-up and two newish kitchen toys to experiment with. And the rest is taste-bud history. Lol!

Please note that this recipe made one very large serving that I personally divided into two meals. With the onset of the pandemic and my more sedentary lifestyle of "sheltering at home," I have found my appetite greatly diminished. 

• I only used 1/4 cup of pasta in this recipe due to personal preference.
• With the addition of a greater amount of pasta, this meal could easily have made two or more regular- to large-size servings.
• Due to the risk of taste-bud boredom (Lol!) , I would rather not have too many leftovers of the same food item. Thus, since I live alone, I strive to make smaller-size portions.

Recipe

• Canned Squash with Vidalia Onions made by Margaret Homes and sold by Walmart, Publix, and Amazon (including juice)
• Most of a can of mushrooms (including juice)
• Most of a can of water chestnuts (including juice)
• A few frozen Pearl Onions
• A few frozen Cut Green Beans
• A few Tyson Grilled & Ready Pre-Cooked Chicken Breast Strips
• 1/4 cup Marsala Cooking Wine
• 1/8 cup of dried Onion flakes
• 1/8 cup of dried Celery flakes
• 1/4 cup (or more) of Garden Rotini or pasta of your choice
• 1/4 to 1/2 tsp of sea salt
• 1/4 tbsp of butter or margarine
• Optional: Sesame seeds as a garnish
• Optional: French's Original Crispy Fried Onions and/or Crispy Red Peppers

Please note: You could certainly add or substitute other veggies and/or spices. This was simply items I had on hand and personal taste-bud preference, on my part.

Please also note: Since I intended to steam this recipe in my microwave, I did not drain the canned veggies. Instead, I used the juice from the cans of yellow squash, mushrooms, and water chestnuts instead of water in the bottom of the steamer. I topped that off with 1/4 cup of the Marsala Cooking Wine to infuse this recipe with further tastiness.

  

Procedure

• Step 1: Pour up to 2 cups of water in a sauce pan and bring to a boil. If you intend to add in more than 1/4 cup of pasta, follow the directions on the box as to the recommended amount of water to use.


• Step 2: Pour in the 1/4 cup (or more) of Garden Rotini (or other pasta of choice) and lower the heat to medium. Cook for 9 minutes or until pasta is tender.


• Step 3: Drain the pasta into an appropriate-size bowl. Stir in 1 tablespoon of butter and 1/4 to 1/2 teaspoon of salt. Set aside in the refrigerator.


• Step 4: Chop up veggies and chicken to the desired size. Since I wanted to have them all in each bite I took of the finished product, I chopped them until they ranged in size from a dime to a nickel. 

• Step 5: In a microwave steamer, add the following ingredients:

1. Pearl Onions
2. Canned squash. 
3. Canned mushrooms
4. Canned water chestnuts
5. Canned or frozen green beans
6. Thawed from frozen chicken strips or use of leftover chicken you might have on hand
7. Add in any other vegetable you might desire.
8. Instead of water in the bottom of the steamer, use the juice from any canned goods you added. In my case, it was the juice from the canned mushrooms, squash, and water chestnuts.

• Step 6: In a measuring cup, pour in 1/4 cup of Marsala Cooking Wine. Into that mixture, stir in 1/8 cup of dried onion flakes, 1/8 cup of dried celery flakes, and 1/4 to 1/2 teaspoon of salt. If you enjoy the taste of black pepper, you could also add in a pinch of that.


• Step 7: Pour that cooking wine mixture over the food in the microwave steamer basket. Stir the ingredients together to thoroughly mix in the spices.

• Step 8: Close the steamer and microwave this mixture for 12 minutes.

• Step 9: Remove the steamer from the microwave. Empty the basket of food into the bottom of the steamer so that it has a chance to marinate in the wine and veggies juice mixture. Then, add in the pasta you made previously. Stir all these ingredients together. Cover the steamer once again and place this in the refrigerator to marinate for thirty minutes to an hour (or longer).

• Step 10: When you are ready to eat, place the steamer back in the microwave and heat your recipe for 2 1/2 minutes.

• Step 11: Remove the steamer from the microwave and plate your food. Optionally, you can add sesame seeds, crispy fried onions, and/or crispy red peppers as a garnish.

• Step 12: Eat and enjoy!

Please note: Given that I was not very hungry at the time, I had a ton of leftovers. I placed all those leftovers back in the steamer along with the Marsala cooking wine mixture so it could continue to marinate overnight.

 

Please also note: The next day, I placed the entire mixture in my electric kitchen skillet. I allowed it to cook until the liquid was entirely absorbed (about 10 minutes). Then, to I decided to conduct a taste-test.

  

• I divided the leftovers into three portions:
• Portion 1: No additional garnish was added.
• Portion 2: It was garnished with fried onions.
• Portion 3: It was garnished with fried red peppers.

• To my taste buds, portion 1 was somewhat tasty but a bit lacking.
• Portion 2 was quite tasty, as was Portion 3.
• I finally decided to mix it altogether so that I ate what was left with both the fried onions and the fried red peppers. 
• To my taste buds, every bite was delicious after that.
• Should I decide to make this recipe in the future, I will cook it in the steamer. Then, finish it off in the electric grill. And I will definitely garnish it with fried onions and red peppers to add a bit of crunch and extra flavor to my meal.

Cooking Sites that have inspired me:

• Gemma's Bigger Bolding Baking website that includes over 100 great cooking videos.

• All Recipes Website that includes all kinds of sweet and savory recipes.

Books written by Debbie Dunn:

Here is the Amazon Link to all anti-bullying curriculum books plus all children’s books written by Debbie Dunn (both paperback and Kindle). It will open up in a new window.

• Author’s Page on Amazon.com

Taste-bud Journey: Chia Vitamin C Drink

During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my adapted recipe for a flavorful and tart Chia Vitamin C drink. I got the idea for this back when I experimented with the Keto diet back in the fall of 2018.

Please note that you can use any type or flavor of cold liquid. I normally make this drink with Mio Lemonade as that is a texture and flavor I really relish, but I decided to experiment a bit in trying to make this drink be a lot healthier.


Chia seeds have multiple health benefits:

• Very few calories


• Two tablespoons of chia seeds contains lots of fiber, protein, Omega-3s, calcium, manganese, magnesium, phosphorus, zinc, vitamin B3, vitamin B1, vitamin B2, and other nutrients


• Considered to be a whole-grain food and gluten-free.


• Loaded with antioxidants and the good kind of fat


• They help some people lose weight. As healthline reports: 'Its soluble fiber absorbs large amounts of water and expands in your stomach, which should increase fullness and slow the absorption of food.' (link for this article will be included in my resources listed below.)


• Considered to be heart-healthy, has potential to lower blood sugar levels, reduce chronic inflammation, and increase bone-health


• They also act as a great thickener to recipes.


• You can also use Chia Seeds as a replacement for eggs in recipes. Google CHIA EGGS to see easy recipes for making this.


• I often add chia seeds to muffin and bread recipes to add some extra nutrients.

Recipe

• 1 tbsp of Chia Seeds  
• 2 cups of Water
• 1 packet of Equate 1,000 mg Vitamin C Dietary Supplement (orange flavored) - sold at Walmart for $7.92 
• 8 squirts of Mio Energy Strawberry Pineapple Splash (with caffeine)

Please note: You can use Chia Seeds to thicken any cold drink such as juice, iced tea, iced coffee, slushies, milkshakes, etc.

Please also note: After placing a tablespoon of Chia Seeds in your drink, let it sit for a minimum of 15 minutes either on the counter or in the refrigerate. That gives the Chia Seeds a chance to absorb the water and brings out maximum health benefits.

  

Procedure

• Step 1: Place 1 tablespoon of Chia Seeds in a tall glass or bottle.


• Step 2: 1 packet of Equate 1,000 mg Vitamin C Dietary Supplement (orange flavored) - sold at Walmart for $7.92 . To offset the bitterness of this, use 8 or more squirts of Mio Energy Strawberry Pineapple Splash (with caffeine)


• Step 3: Pour in 2 cups of water.


• Step 4: Refrigerate for at least 15 minutes to give the Chia Seeds time to expand. I personally prepare 2 or 3 bottles in advance as I generally drink one or two of these a day to increase my water-intake in a tasty way.


• Step 5: You can certainly add ice, if you like. Since I use gallon-size jugs of refrigerated bottled water, I find my drink already cold enough as is.


• Step 6: Enjoy! Do keep either a tall spoon handy or give the bottle a shake every swallow or two as the Chia Seeds sometimes have a tendency to settle. Or use a straw so you can stir the drink prior to each swallow.

Please note: I have a tendency to overdo soft drinks; therefore, I have found this to be a tasty way to maintain my body's hydration levels. The other benefit is that this is a tasty way to get more Vitamin C into my diet.

 

Please also note: This is a great drink to use after a workout or doing something strenuous like carrying in multiple bags of groceries. It is extremely thirst-quenching as well as full of health benefits.

  

Cooking and Nutrition Sites that have inspired me:

• Gemma's Bigger Bolding Baking website that includes over 100 great cooking videos.

• All Recipes Website that includes all kinds of sweet and savory recipes.

• 11 Proven Health Benefits of Chia Seeds by Kris Gunnars

Books written by Debbie Dunn:

Here is the Amazon Link to all anti-bullying curriculum books plus all children’s books written by Debbie Dunn (both paperback and Kindle). It will open up in a new window.

• Author’s Page on Amazon.com

Taste-bud Journey: Strawberry Yogurt Pie

During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my adapted recipe for a yummy any-flavored Yogurt Pie. It was inspired by a college house party I attended many years ago.

Please note that you can use absolutely any flavor of yogurt. The recipe makes three yogurt pies that you can stack in your freezer until a few hours or a day before you wish to partake in this decadent dessert. It literally takes 5 minutes to make, but looks and tastes like it took you hours. 

• When ready to partake, simply thaw it in your refrigerator overnight
• Or thaw it on your countertop for about an hour

Recipe

• Three graham cracker crust pie shells
• 16 ounces of full fat or low fat Cool Whip (or whipped topping)
• 4 small containers of any-flavor yogurt

Please note: To make an even richer dessert, buy three chocolate cookie pie shells, a carton of any flavor ice cream, and 16 ounces of full fat or low fat Cool Whip (or whipped topping).

Please also note: For example, you could buy chocolate chip ice cream. And then, drizzle Hershey's Chocolate Syrup or Hot Fudge Sauce over the top. Once again, once the Cool Whip and Ice Cream has had a chance to thaw, this will only take you a maximum of 10 minutes to make. Then, after freezing it overnight, you can serve it straight from your freezer whenever the time comes for you and your loved ones to partake. 

  

Procedure

• Step 1: Allow the Cool Whip (or whipped topping) time to thaw on the countertop so that it will be very easy to stir.


• Step 2: Lay out three graham cracker crust pie shells with the plastic lids removed.


• Step 3: In a large bowl, stir together an entire container of the now-thawed 16 ounces of Cool Whip (or whipped topping) and four containers of any flavor yogurt you desire. Stir this until they are fully mixed together. You could add a few drops of food coloring if you desire; however, that is entirely optional. 


• Step 4: Evenly distribute this mixture into the three pie shells. Cover with the plastic lids.


• Step 5: Stack these in your freezer overnight to harden. They will stay fresh in your freezer for over three months.


• Step 6: When you are ready to partake in this yummy dessert, either thaw one or more of these pies in the refrigerator overnight or for about one hour on your countertop.

Please note: If desired, as you mix together the Cool Whip and yogurt flavor if your choice, you could also stir in some fresh or frozen fruit that would be compatible with the flavor yogurt you selected.

 

Please also note: For example, if you decide to make Strawberry Yogurt Pie, you could add in some sliced strawberries to the Cool Whip and yogurt mixture. Get creative and enjoy!

  

Cooking Sites that have inspired me:

• Gemma's Bigger Bolding Baking website that includes over 100 great cooking videos.

• All Recipes Website that includes all kinds of sweet and savory recipes.

Books written by Debbie Dunn:

Here is the Amazon Link to all anti-bullying curriculum books plus all children’s books written by Debbie Dunn (both paperback and Kindle). It will open up in a new window.

• Author’s Page on Amazon.com

Taste-bud Journey: Blacks Beans, Corn, & Beef over Yellow Rice

During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my adapted meal-on-a-budget recipe for Black Beans, Corn, & Beef over Yellow Rice. It was inspired by my late husband (R.I.P.), a web recipe, and some experimentation on my part.

Please note that this recipe makes enough for either:

• 3 large servings or
• 5 regular-size servings 
  
• I only used 1 ground beef patty (~ 1/4 lb.). You could use 1 entire pound of ground beef instead. It simply depends on how beef-light or beef-heavy you wish this meal to be. I preferred beef-light as I wanted the emphasis to be on the veggies.

Recipe to make Mahatma Yellow Rice

• 2 tsp chicken bouillon powder


• 5 oz bag Mahatma yellow rice


• ~ 2/3 cup of water


• ½ cup of liquid from canned black beans


• ½ cup of liquid from canned corn can


• 1 tsp ground cumin


• 2 tsp olive oil


• 1 tbsp butter

Recipe to make Ground Beef & Veggies

• ½ tsp chicken bouillon powder


• ¼ cup of water


• 15 oz. can black beans (drained)


• 15.25 oz can corn (drained)


• ½ tsp ground cumin


• 1 tbsp olive oil


• 1 tbsp Worcestershire


• 1 to 4 ground beef patties (drained)

Please note: You can, of course, use other or additional spices in this meal. I thought the ground cumin gave the meal the smell of a meal one might find at a Mexican Restaurant. For people who are sensitive to spices as I am, this is not spicy - simply flavorful.

Procedure to make Mahatma Rice

• Step 1: Reserve water from can of black beans. (~ ½ cup)


• Step 2: Reserve water from can of corn. (~ ½ cup) Add both to 2-cup measuring cup. Add water until total liquid = 1 2/3 cup.


• Step 3: To this liquid mixture, add in 2 tsp chicken bouillon powder, 1 tsp cumin, 2 tbsp olive oil, and 1 tbsp butter. Bring this mixture to boil in medium saucepan. Stir in rice. Cover. Reduce heat and simmer for 20 minutes. Fluff lightly with fork. (Makes 2 cups)

Procedure to make Ground Beef & Veggies

• Step 4: Meanwhile, in skillet, cook crumbled-up ground beef 7 minutes over medium heat until no longer pink; drain.


• Step 5: In separate saucepan, heat 1 tbsp olive oil, drained ground beef, black beans, corn, ¼ cup water, 1 tbsp olive oil, ½ tsp chicken bouillon powder, ½ tsp cumin, & 1 tbsp Worcestershire. Bring to a boil. Then, cover, and simmer for at least 10 minutes.


• Step 6: Serve this beef & veggie mixture over rice.

 

Please note: I will definitely make this meal again. Since I live alone, I have enough leftovers for another big meal in the next day or two and a big TV dinner stored in a freezer quart bag in the freezer to be used in the next month or two. Woohoo!

 

Please also note: Even though this is Yellow Rice, with the addition of the liquid from the can of Black Beans, that caused the rice to be tan instead of yellow.

Cooking Sites that have inspired me:

• Gemma's Bigger Bolding Baking website that includes over 100 great cooking videos.

• All Recipes Website that includes all kinds of sweet and savory recipes.

Books written by Debbie Dunn:

Here is the Amazon Link to all anti-bullying curriculum books plus all children’s books written by Debbie Dunn (both paperback and Kindle). It will open up in a new window.

• Author’s Page on Amazon.com

Taste-bud Journey: Chia Lemonade Recipe

During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my adapted recipe for Chia Lemonade. I got the idea for this back when I experimented with the Keto diet back in the fall of 2018.

Please note that you can use any type or flavor of cold liquid. I personally just really enjoy the flavor of this caffeinated lemonade.


Chia seeds have multiple health benefits:

• Very few calories


• Two tablespoons of chia seeds contains lots of fiber, protein, Omega-3s, calcium, manganese, magnesium, phosphorus, zinc, vitamin B3, vitamin B1, vitamin B2, and other nutrients


• Considered to be a whole-grain food and gluten-free.


• Loaded with antioxidants and the good kind of fat


• They help some people lose weight. As healthline reports: 'Its soluble fiber absorbs large amounts of water and expands in your stomach, which should increase fullness and slow the absorption of food.' (link for this article will be included in my resources listed below.)


• Considered to be heart-healthy, has potential to lower blood sugar levels, reduce chronic inflammation, and increase bone-health


• They also act as a great thickener to recipes.


• You can also use Chia Seeds as a replacement for eggs in recipes. Google CHIA EGGS to see easy recipes for making this.


• I often add chia seeds to muffin and bread recipes to add some extra nutrients.

Recipe

• 1 tbsp of Chia Seeds  
• 2 cups of Water
• 8 squirts of Mio Lemonade 3

Please note: You can use Chia Seeds to thicken any cold drink such as juice, iced tea, iced coffee, slushies, milkshakes, etc.

Please also note: After placing a tablespoon of Chia Seeds in your drink, let it sit for a minimum of 15 minutes either on the counter or in the refrigerate. That gives the Chia Seeds a chance to absorb the water and brings out maximum health benefits.

  

Procedure

• Step 1: Place 1 tablespoon of Chia Seeds in a tall glass or bottle.


• Step 2: If you intend to use a water enhancer such as Mio Lemonade, use 8 squirts. Obviously, you can use less or add more depending on your taste preferences. Also, you can use any flavor of water enhancer. That simply is the one I find most refreshing.


• Step 3: Pour in 2 cups of water.


• Step 4: Refrigerate for at least 15 minutes to give the Chia Seeds time to expand. I personally prepare 2 or 3 bottles in advance as I generally drink one or two of these a day to increase my water-intake in a tasty way.


• Step 5: You can certainly add ice, if you like. Since I use gallon-size jugs of refrigerated bottled water, I find my drink already cold enough as is.


• Step 6: Enjoy! Do keep either a tall spoon handy or give the bottle a shake every swallow or two as the Chia Seeds sometimes have a tendency to settle.

Please note: I have a tendency to overdo soft drinks; therefore, I have found this to be a tasty way to maintain my body's hydration levels.

 

Please also note: This is a great drink to use after a workout or doing something strenuous like carrying in multiple bags of groceries. It is extremely thirst-quenching as well as full of health benefits.

  

Cooking and Nutrition Sites that have inspired me:

• Gemma's Bigger Bolding Baking website that includes over 100 great cooking videos.

• All Recipes Website that includes all kinds of sweet and savory recipes.

• 11 Proven Health Benefits of Chia Seeds by Kris Gunnars

Books written by Debbie Dunn:

Here is the Amazon Link to all anti-bullying curriculum books plus all children’s books written by Debbie Dunn (both paperback and Kindle). It will open up in a new window.

• Author’s Page on Amazon.com

Taste-bud Journey: Baked Ham and Scalloped Potatoes

During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my recipe for Baked Ham. This was my mom's recipe. She would always serve it with Scalloped Potatoes. Yum!

 

My mother always made Scalloped Potatoes from scratch. That is the way I used to do it, as well. But with the pandemic and a lot of laziness on my part, I discovered a box mix that I personally really like: Idahoan Au Gratin Homestyle Casserole

• To make it even cheesier, I always toss in a couple of handfuls of Colby Jack Shredded Cheese.
• It only requires water, milk, and butter.
• Since I am not much of a milk-drinker, I keep powdered milk on hand that I mix into water in the required-recipe amounts.

 

Recipe

• Pre-sliced ham
• 1 cup brown sugar
• 1/2 cup lemon juice
• 1/2 cup water
• 2 tbsp soy sauce
• 2 tsp prepared mustard

 

Please note: To make it simpler, I mix the glaze in a large microwave-safe measuring cup. Then, I heated the glaze for 2 and 1/2 minutes.

Please also note: This recipe has been doubled since I wanted to make certain that all the ham would get fully saturated with the glaze while cooking.

  

Procedure #1

• Step 1: Get butcher to make ¼-inch slices in a baked ham and tie it together with a string.


• Step 2: Bake ham for 45 minutes at 350° F.


• Step 3: Meanwhile, prepare glaze.


• Step 4: Mix brown sugar, lemon juice, water, soy sauce, and mustard in a saucepan or in the microwave. Heat to boiling.


• Step 5: Pour glaze over ham. Cook ham for another 45 minutes, basting with juices every 15 minutes.

Alternate Procedure #2: If the ham is from deli and pre-cooked and you are also preparing a veggie that requires baking such as Scalloped Potatoes try this instead:

• Step 1: Preheat oven to 450° F. In my case, I was also preparing a boxed Scalloped Potatoes mix since I grew up always having the two of them served together.


• Step 2: Mix together glaze recipe. Either heat it in a sauce pan on the stove until boiling or microwave it for 2 1/2 minutes until boiling.


• Step 3: In a 9x13 sheet pan, lay out one layer of ham slices. Baste with glaze mixture.


• Step 4: Continue layering ham. Baste the top of each layer.


• Step 5: Once all ham is in pan, pour the entire glaze mixture into pan.


• Step 6: Since I was also preparing a Scalloped Potatoes mix that cooked at 45 minutes at 450° F for 25 minutes, that is the temperature I also used for the ham. I cooked both side-by-side on the top rack of the oven.


• Step 7: According to the box instructions of the Scalloped Potatoes, I needed to let them to sit for a few minutes before serving. So, after 25 minutes, I turned off the oven but left the ham pan inside until about 5 to 10 minutes had passed. Then, I removed ham from the oven and plated servings of both.

Please note: Since I order groceries on-line and have them loaded into my car, I had no opportunity to discuss typing together a sliced ham with a string. Therefore, I had multiple pre-sliced ham pieces that I wished to have covered with glaze.

Please also note: So, as you might have observed with the above photo, I laid down one layer of ham at a time and basted each layer with glaze prior to topping it with another layer of ham. And so forth. Then, a poured the rest of my glaze on top of all of it since I personally best enjoy baked ham swimming in this glaze as it cooks.

  

Cooking Sites that have inspired me:

• Gemma's Bigger Bolding Baking website that includes over 100 great cooking videos.

• All Recipes Website that includes all kinds of sweet and savory recipes.

Books written by Debbie Dunn:

Here is the Amazon Link to all anti-bullying curriculum books plus all children’s books written by Debbie Dunn (both paperback and Kindle). It will open up in a new window.

• Author’s Page on Amazon.com