RECIPE: Yummy Hot Chocolate!

We were going hiking today at Echo Lake. There was rumor of cold weather and possibly snow. We all think "PB&J" when we hike, but today I also thought hot chocolate! My version of PB&J is almond butter and sugar free jam on low carb bread, by the way!
So, I bought a thermos yesterday in hopes of using it today for either hot chocolate or soup ... Hot chocolate won out. Here's how I made it ...

INGREDIENTS:
2 cups unsweetened vanilla almond milk
1/4 cup half & half
1 1/2 teaspoon vanilla extract
2 heaping tablespoons Hershey's Cocoa powder
Your choice of sweetener to taste. (I used about a tablespoon of Splenda.)

DIRECTIONS:
Mix all ingredients in a sauce pan and bring to a light boil on the stove OR microwave for approximately 5 minutes, depending on the power of your microwave. 

This was simply trial and error, without the error. It's a huge hit, in my opinion, and I will be making it a lot more often. It made about 2.5 cups, so it's enough to share. Here's the nutritional data according to My Fitness Pal ... 

Enjoy!

RECIPE: Twice Baked Cauliflower Casserole - Low Carb!

This recipe is for those watching carbs ... It's not true Paleo because it has dairy products in it, but since I replaced all sea creatures with dairy, it's perfect for me. This is by far one of the most decadent vegetable recipes I've ever tried. By far.

INGREDIENTS:
1 head fresh cauliflower
1 1/2 cups shredded sharp cheddar cheese (divided)
6 slices cooked, crumbled bacon, divided
1/4 cup butter
1/4 cup sour cream
1 beaten egg
sea salt and pepper to taste
Chives or other herbs (optional)

DIRECTIONS:
1. Boil enough salted water to cover cut up cauliflower.
2. Wash and cut cauliflower into smallish pieces and remove any leaves.
3. Place cauliflower in boiling salt water and return to boil. Cook for 10 - 15 minutes or until soft.
4. Drain well, keeping in warm pot.
5. Mash cauliflower with a potato masher or equivalent.
6. Add 1 cup cheese, 4 slices of bacon, butter, sour cream, then add beaten egg and seasonings.
7. Pour mixture into a casserole dish and bake at 400 degrees for 15 minutes, then sprinkle remaining 1/2 cup grated cheese and 2 slices crumbled bacon on top.
8. Return to oven for approximately 5 minutes or until cheese is melted.

Here's the nutritional information according to My Fitness Pal. Each serving only has 2 net carbs!

RECIPE: Fresh Kale Salad

INGREDIENTS:

• 1 bunch kale, remove the center stem
• 1 medium size fresh lemon, for freshly squeezed juice
• 1/4 cup Certified Extra-Virgin Olive Oil, you can also you lemon flavored olive oil
• 5 to 6 cloves garlic minced
• 1/2 teaspoon or to taste sea salt
• 1/4 cup slivers, chopped or sliced unsalted almonds
• 1/4 cup fresh aged Asiago, Parmesan and Romano Cheese

DIRECTIONS:

1. Wash kale leaves thoroughly, dry or use salad spinner, then remove center stem and chop up.
2. Using a medium size bowl , add lemon juice, olive oil, minced garlic & salt, mix well.  Add kale leaves to the marinade/seasonings.  With your hands work all the marinade into the kale. Massaging the kale leaves ensures coverage and helps to tenderize.  Let stand for 30 minutes.
3. Before serving add almonds and cheeses and toss...  Keeps for 2 days in the refrigerator. 

 Nutritional information on Kale:
http://www.webmd.com/food-recipes/features/the-truth-about-kale

PHOTOGRAPHY: Morgan's Senior Environmental Photo Shoot

Hi Sally,

Here are 70+ photos I shot of Morgan on Saturday. There are literally hundreds more, but Conrad, Morgan and I sifted through them and pulled out our favorites. Afterwards I tweaked them a bit. We had a beautiful day for a shoot with fall colors and just enough wispy clouds to make the sky interesting.

If you click on the first photo it will take you to a slideshow where you can take your time and see each one full-screen. They will be numbered 1 of 73, so make a comment (or email me) with your selections. 

I miss seeing you! I hope all is well.

Carol

Here are a few more ...