Brandi‘s Stuffed French Toast:

Sabrina‘s Egg White Veggie Frittata Muffins:

Frog Hollow Farm‘s dried fruits (and Warren pears! So amazing).

Frog Hollow Farm also had a variety of chutneys and conserves, which were incredible. This was my favorite booth of the afternoon.

Some kind of shrimp and scallop ceviche from Fuego (can’t find a link):

A cool table with non-traditional shortbread made by Botanical Bakery:

Handmade marshmallows (pumpkin was one of the flavors) by Gateau et Ganache:

Chocolate covered nuts. I brought some of these home for Bobby and he has been calling them "poo balls". They are delicious despite their odd nickname.

My favorite candy of the day, made by Nina. Her Single Malt Scotch Bar was awesome.

Annie the Baker‘s cookies. Amazingly buttery and delicious. They tasted just like cookie dough.

p.o.p. candy‘s toffee – I had so much of the chai one. It had nuts and dried fruit.

Yummy (and pretty) chocolates.

Fabulous spreads.

479 Popcorn. My favorite was the curry (odd because I don’t like Indian food).

My other favorite dish of the day – Vineyard Pantry‘s Autumn Savory Tartlets (little pastry filled with wild rice, butternut squash, blue cheese mustard, cheese, and more). I can’t wait to experiment with their products.

A crazy cool beet meringue goat cheese savory dessert thing. It was a work of art (and quite tasty).

Olives.

Shannon‘s savory bread pudding.

I still have pictures from dinner, but I’ll save them. I met so many amazing people, including Emily from Foodzie – what a cool woman. That is a company I would love to work for.

A big thanks to FOODBUZZ for an amazing weekend.

In other news… wish me luck – we’re moving this week. (We’re taking off Tuesday instead of Monday.) Road trip from Sunnyvale to Princeton with two cats. Will be interesting.

Happy Monday! (Or Sunday, if you’re up late.) What did you do this weekend?

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• July 28, 2009 -- More new things
• February 1, 2012 -- What Do the Cooks Eat?
• March 16, 2009 -- Quick Hip-Opener: Double Pigeon
• February 9, 2009 -- Golden Beets & Wheat Berries (Weekend Herb Blogging, Macrobiotic)
• April 27, 2010 -- Nature Made Award!

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We didn’t get any kiddies last year, and I don’t know if we will this year either. Do you get trick-or-treaters?

Earlier today Bobby joked, “Maybe the reason Americans are becoming obese is that we focus on candy for every holiday and on Halloween we buy too much so we have extra left over. I bet other countries don’t do this.” But he’s right. Trick-or-treating is a very North American thing (Canadians do it too). It’s done in the US, the UK, Canada, parts of Mexico, Puerto Rico, and Ireland. Apparently it’s been introduced in Italy and New Zealand (because of American culture infiltrating the media), but it’s been pretty controversial. Stuffing your face with candy seems to be a uniquely American thing to do.

As a kid I loved halloween. I don’t think I cared too much about the candy, to be honest. I did love dressing up. My mom always helped me and made elaborate costumes. I’ve been everything from a witch, to a pumpkin, to a bag of jelly beans (so cute), to a little Dutch girl with clogs, to a witch again, to a hippie… Well, you get the idea.

Of course I ate my candy – who wouldn’t? But I remember saving it for ages (I always “save” things for the “best” time) and ending up throwing most of it away after it went bad a few months later. This is the same way I treat most nice things I own; I save them for opportune times, but often the opportune time never comes and I regret saving whatever it is. Living in the moment is probably a better idea, anyway. And who wants to save something like calories? That shouldn’t doesn’t make sense.

But back to Halloween – it’s a shame that we can’t give out candied apples or homemade cookies anymore. I think that would be the best way to celebrate.

[Aside: we just got a kid! A little alligator! So cute.]

Am I being too cynical? Should I just accept that (most) Americans glorify unhealthiness because it’s “the land of the free” and we can pretty much do what and eat what we want without thinking of the consequences? I think I’m getting too pensive for a Saturday night, so I’ll stop there. Hope you all enjoyed your Halloweens.

Like this post? Check out...

• June 17, 2010 -- Winner! Weekend :)
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• April 28, 2008 -- Menu Plan Monday
• March 22, 2008 -- What have I been eating?
• June 17, 2009 -- Guest Recipe – Tomato Oats!

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The gummy bears are fat-free and they are made with real fruit juice. They have 100% of your vitamin C. The flavors are pomegranate pucker, strawberry smash, and sour apple tart. The vitamin C pops come in strawberry smash, tooberry blueberry, and razzmatazz berry. Bobby and I tried both products, and here is what we thought. Bobby’s reviews are amusing.

Pops review:

1. Bobby: “These are amazing lollipops even if you don’t care about organic stuff. They remind me of the doctor’s office, which sounds bad, but the doctor’s office had great lollipops. They’re the perfect size; they’re not huge, and they don’t have gunk in the center.”
2. Maggie: “I thought these were great. The flavor is perfect, they’re fresh, and I feel good about eating them.”

Gummy Bears review:

1. Bobby: “These gummy bears are a little bit softer than the ones I’m used to (Haribo). But they’re still good! I liked the flavors a lot. They weren’t too sweet, which I liked.”
2. Maggie: “I normally dislike gummy bears because they are way too chewy… these had a nice amount of chew. I love that they didn’t get stuck in my teeth and I enjoyed the (not too sweet) flavor.”

If you don’t believe us, YummyEarth wants you to try their goodies for yourself.

YummyEarth is offering a 20% discount off for orders of $25 or more thru November 15th for Say Yes to Salad readers – just enter the code “healthyyum” at the checkout!

I will be ordering these guys for Halloween treats. YummyEarth also sent us 2 of their mini bags of gummy bears (good for treats, or if you lack self control like I do) but we ate them before I got a picture.

What’s your favorite candy? When I was younger I loved those frozen Snickers bars… someone should come up with a healthier version of that.

Happy news – my dad is visiting next Thursday (the 22nd)!

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• January 26, 2011 -- Weekend Link Love – 01.26.2011
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• August 29, 2009 -- I’m a juice addict
• July 14, 2011 -- Video Post: Thursday Latelies 7-14-2011

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I say this about a lot of things, but you *must* make these. You will not be disappointed!

Goji Nut Biscotti

Ingredients (makes ~12 small biscotti)

• 1 cup oat bran
• 1/3 cup quick cooking oats (instant) (can sub with flour or oat bran)
• 1/2 teaspoon baking soda
• 2 dashes of salt
• 1 teaspoon spice (cinnamon or pumpkin pie spice)
• 1 egg + 1 egg white
• 1/3 cup sweetener (I used Trader Joe’s stevia)
• 1 teaspoon vanilla
• 1/3 cup goji berries
• 1/4 chopped nuts of choice (see notes below)

Directions

1. Preheat the oven to 350F.
2. Soak the goji berries in hot water.
3. Mix together the oat bran, oats, baking soda, salt, and spices.
4. In a separate bowl, mix together the eggs, sugar, and vanilla. Beat this pretty well.
5. Slowly add the wet mixture into the dry mixture. Drain the berries and add them, and then add the nuts. The dough should be dry enough so that you can work with it. If it’s not, add a bit more oat bran (or don’t add all of the egg mixture).
6. Spray a cooking pan with non-stick spray and shape the dough into a long log shape, about 1/2 – 3/4 of an inch high. You can top with extra nuts or oats. Bake this for 20 minutes.
7. Remove the log from the oven and reduce heat to 300F. Cut the log into pieces and bake them on one side for 15 minutes. Take them out, turn them over, and bake them for another 15 minutes. If they are still not hard, turn them again and cook for 10 more minutes.
8. Enjoy dipped in coffee, tea, peanut butter, or plain.

For the nuts I used these things I found in the Asian grocery store called “olive kernels” (seen above). I recognize the flavor, but I have no idea what they really are, or if maybe they have another name. The nut is definitely used in a Christmas cookie that I have every year, but I cannot remember which cookie and I have been unable to find out anything online.

Help! Do you know what these nuts might be?

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• November 3, 2008 -- A very busy day
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• February 4, 2009 -- Hobbies & popcorn :)

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I based this off of a stir-fry that we had on Monday night when our friends Ryan and Janet came over. I’ll share pics of that at the end. The ingredients list looks long, but I promise it’s simple. Read the instructions and you can substitute any veggies/proteins that you want!

Simple Thai Stir-fry with Spiralized Summer Squash

Ingredients (serves 1 Maggie as a meal; 2-4 as a side)

• 2 teaspoons olive oil
• 4 cloves of garlic, crushed or grated
• protein: a few slices of chopped tofurkey, or some tofu, or other protein (chicken, lunchmeat, shrimp)
• veggies: 1/2 medium white onion = <1/2 cup total; 2 medium stalks of celery, sliced = <1 cup total; 5 Brussels sprouts, cut in quarters
• 1-2 tablespoons fish sauce (optional for vegans/vegetarians)
• 2-3 tablespoons pineapple juice (other fruit juice would work too)
• 1 tablespoon sweetener (I used about 2 teaspoons Trader Joe’s stevia)
• spices: dash of red pepper flakes (1/4 teaspoons), a few sprinkles of fresh ground pepper
• 1 large summer squash = 2+ cups of spiralized summer squash noodles (or use real noodles/pasta! I’d toss in some cooked vermicelli)

Directions

1. Heat the oil in a wok on high heat. Add the garlic, tofurkey, onion, celery, and Brussels sprouts. If you are using meat, you may want to add the meat by itself at first, before adding the rest of the veggies.
2. Add the stevia, spices, pineapple juice, and fish sauce (if using). Saute for about 4-5 minutes.
3. Add the zucchini. Continue to saute for another 2-3 minutes.
4. Serve hot, plain or with rice.

I enjoyed this with a nice cup of organic Throat Comfort Yogi tea. “Live from your heart, you will be most effective.”

When we had this with Ryan and Janet, Ryan made it and he used chicken for the protein, and sugar in the raw for the sweetener.

The veggies were: celery, scallions, yellow pepper, and green chilis (no Brussels or zucchini), and also cashews.

Bobby, Ryan, and Janet all had theirs with rice; I had mine with spaghetti squash. This is my first plate.

Ryan has a Nikon D40 (the SLR I might want – I’m also looking at the D3000) and he let me play with it when they came over. I really really want it. I’m not sure if I can justify spending almost $500 (or more on the D3000) on a new camera, when it’s my fault that I broke my old one, and I don’t have a full-time job. One reader reminded me that I can call it a tax write-off, which is making me lean towards getting it.

What was the last thing you splurged on?

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• April 26, 2010 -- Recipe: Miso Eggplant Soba Noodles

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The Green Smoothie Blog says, “Beet greens are delicious and are rich in vitamins and minerals as well as beta-carotene and lutein. They have almost twice the potassium of the beet root and contain high levels of folic acid...” Read more here.

In my Whole Foods the beets are sold alone – no greens. On Saturday I went to the farmers’ market to track down some with the greens still attached, so that I could make these…

I made juices with the beet greens.

• juice #1 (gave some to Bobby): beet greens, a cucumber, celery, 1/2 lime, fuji apple, part of a granny smith apple, knob of ginger, mint
• juice #2 (just me): beet greens, 3 mini cucumbers, bottoms of some Asian greens, part of a granny smith apple, 1/2 lime, knob of ginger

They look crazy when they come out.

Did you know that beets have the highest sugar content of all vegetables, but are still very low in calories? (The World’s Healthiest Foods; Sept. 7, 2009.)

Did you know that people used to just eat the greens of beets? We only started eating the roots about 2000 years ago but the greens were prepared long before that.

Betacyanin, the pigment that makes beets red, can increase the oxygen-carrying ability of the blood by up to 400%. Beets are used to treat leukemia. They can prevent varicose veins (I’m so in!). They stimulate the liver and help our bodies cleanse. Beet juice is highly alkaline (most people are overly acidic).

Beets are pretty powerful, so don’t go overdosing too quickly. Like all good things, beets are best in moderation.

Do YOU like beets?

Oh, yes – Happy Labor Day! Here’s a little blurb about the words.

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• March 1, 2009 -- Menu Plan Monday (vegetarian/vegan/macrobiotic)
• September 2, 2010 -- Katie says: Chopstick Covered Katie

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Many new meals…

A lot of this (celery + peanut butter + various dried fruit):

And almost too much of this (fresh fruit):

This was dinner the other night – organic, grass-fed beef from Trader Joe’s (85/15, not so lean); tomatoes; cabbage; asparagus; garlic stems (Asian grocery store, frozen); a ton of spices; sauces (teriyaki, soy)… I think that was it? If you want a recipe I’d be happy to try to come up with something. It tasted like chili.

I had it with parmesan! Bobby had his over rice with some cheddar.

P.S. Justine gave me this lovely award – the Honest Award

I’m supposed to list 10 things about myself and pass it on – the 10 things might happen in the next post, and I’m passing it on to all of my bloggies If you haven’t been tagged yet, you’re it!

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• February 27, 2009 -- Friday eats, and an award :)
• February 7, 2012 -- Meal of the Day #2
• July 7, 2011 -- A Girly Breakfast – Yogurt and Fruit
• July 4, 2011 -- Strawberries and Cream – All That’s Missing Is the Blue!
• September 22, 2010 -- Say Yes to Butternut Oat Bran Breakfast

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1. Green oat bran.  (Oat bran, peanut butter, salt, vanilla, spinach.)



2. Kabocha.  (Steamed kabocha, teeny sprinkle of brown sugar, smart balance.)



3. My family – my mom comes to visit tonight!

For the past few days I’ve been trying something new – instead of sprinkling parmesan and/or squirting ketchup on my steamed kabocha, I’ve been adding a few spoons of smart balance (mmmm) and sometimes some brown sugar.

There’s something very homey and inviting about my bowls of kabocha + brown sugar + smart balance.  When I was a kid my favorite thing in the world was sweet potato + butter + brown sugar.  Heavy on the butter and sugar!  Now kabocha has replaced the sweet potato, but it’s still a very similar dish.

Polly said recently that her favorite meals are always made from just a few ingredients.  I think that’s the same for me.  Kabocha + a topping.  Oats + 1-2 toppings.  Simple meals, simple flavors, simple pleasures.

I’m going to continue this theme of simplicity by doing a yoga flow on my own, and enjoying this lovely Tuesday morning.  Do you relish in simplicity?  Or do you favor more intricacy?  In food, but also in life?

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• September 9, 2010 -- NuNaturals Coupon & Thursday Wrapup!
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• September 2, 2008 -- More goodeats for 9/1/2008

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Ingredients: Organic rolled oats, organic evaporated cane juice, organic dried apple, organic cinnamon, sea salt, natural flavor.

Nutritionals (per 1 packet, 50g): 210 calories, 2.5g fat, 40g carbs, 4g fiber, 14g sugar, 5g protein, 2% calcium, 10% iron.

Review:  I like this flavor a lot.  I could really taste the apples and cinnamon, and they blended well with the spinach.  Again, it was a bit sweet for my liking – but for a normal person it would probably be just right.  It had good volume and texture.  I love the fact that these oats puff up so much!  My steel cut ones never do that.  My ranking of Nature’s Path oatmeal flavors: multigrain raisin spice, apple cinnamon, flax plus, maple nut.  (Just a side note – I had Bobby try the oats too, and the first words out of his mouth were – “wow, that’s sweet.”  So maybe I’m not being crazy.)

I also tried the Lemur Peanut Choco Drizzle Crispy Rice Bars (EnviroKidz)…

Ingredients: Organic brown rice flour, organic brown rice syrup, organic honey, organic peanut butter, organic chocolatey icing, organic evaporated cane juice (organic evaporated cane juice, organic tapioca starch) organic palm kernel oil, organic cocoa, natural flavors, organic soy lecithin, sea salt), organic invert cane syrup, organic roasted peanut, organic evaporated cane juice, organic soy oil, organic acacia gum, sea salt, organic molasses, tocopherols (natural vitamin E).  FYI – Gluten free, wheat free.

Nutritionals (per 1 bar, 28g): 120 calories, 4.5g fat, 18g carbs, 1g fiber, 8g sugar, 2g protein, 8% iron.

Review:  This bar was big for only being 120 calories.  Definitely a plus for me.  It was really sweet (what has happened to my sweet tooth??).  The peanut butter flavor was incredibly smooth, and went perfectly with the chocolate.  It would be great as a dessert or an afternoon snack.  It actually was fairly filling (probably because of volume) even though it didn’t have much fiber or protein… but it does have 4.5g fat, which I love.  I’m always looking for ways to get fats in.  Healthy fats make me happy.  Bobby tried this bar as well and he thought it was really good.  He didn’t think it was too sweet – it was just right for him.

We’re off to the mall for some shopping time.  This weekend should be pretty chill.  Do you have any good plans?  P.S. People have been asking about how I lessened sugar cravings.  I’ll write more soon!

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• April 4, 2008 -- Spicy Thai green papaya salad

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At Nature’s Path, we live for healthy, great-tasting organic foods. It’s why we get up in the morning. But we are also a company that wants to do more than just sell breakfast foods.

In the package  (THANK YOU Nature’s Path!)…

• Variety Pack Oatmeal
• Toaster Pastries (Wildberry Acai)
• Bars: Goji Moji Pure Fruit & Nut Bars, Crispy Rice Peanut Choco Drizzle kid bars, Chewy Chocolate Chip Granola Bars (Dark Chocolate), PeanutChoco Granola Bars (Chocolatey Drizzle)
• Cereals: Flax Plus Maple Pecan Crunch, Flax Plus Red Berry Crunch, Whole O’s (gluten free), Smart Bran, Optimum Slim, Leapin’ Lemurs (Peanut Buttera & Chocolate)
• Granolas: Vanilla Almond Flax Plus Granola, Pumpkin Flax Plus Granola, Sunflower Agave Plus Granola

The package got here just as I was about to make breakfast, so I decided to sample the oatmeal first.  I picked the Multigrain Raisin Spice.

I used 1/2 packet and 1/3 cup oat bran to make this delicious bowl of green oats:

Ingredients: Organic rolled oats, organic wheat flakes, organic evaporated cane juice, organic raisins (coated with organic expellerpressed canola oil), organic brown rice flour, organic corn meal, organic cinnamon, sea salt.

Nutritionals (per 1 packet, 50g): 180 calories, 1g fat, 39g carbs, 4g fiber, 18g sugar, 4g protein, 2% calcium, 8% iron.

Review:  The oats were fantastic.  Sweeter than normal.  The oatmeal plumped up nicely when it cooked – it had a great volume – possibly even more voluminous than oat bran??  I loved the texture and the taste, and I only wish I had added more spinach, because this bowl was sweet enough to handle a lot more that what I used.  The only downside – so much sugar!!  18 grams in one packet is a lot – I only used a half packet (mixed with oat bran) because I try to stay away from excessive amounts of sugar.

I had another bowl for lunch, and this time I decided to use the Flax Plus flavor.

Ingredients: Organic rolled oats, organic evaporated cane juice, organic flax seeds, sea salt.

Nutritionals (per 1 packet, 50g): 210 calories, 3g fat, 38g carbs, 5g fiber, 10g sugar, 6g protein, 2% calcium, 10% iron.

Review: Same prep as before (1/2 packet + 1/3 cup oat bran) + a spoon of natural peanut butter.  I liked these nutritionals a lot more than the raisin flavor, and the oats did not disappoint either.  I assumed that they would be sweet, so I did add some extra spinach for greens.  The flavor was subtle and the texture was nice and creamy (just like the raisin one).  Again, very voluminous.

This morning I went for the third flavor – Maple Nut.

Ingredients: Organic rolled oats, organic evaporated cane juice, organic hazelnuts, natural flavor, sea salt.

Nutritionals (per 1 packet, 50g): 210 calories, 4g fat, 38g carbs, 4g fiber, 11g sugar, 5g protein, 2% calcium, 10% iron.

Review: Same prep as before (1/2 packet + 1/3 cup oat bran).  By now I’m getting a bit tired of sweet oats.  The flavor was good, but the maple was a bit overwhelming (and I diluted mine with oat bran – I can’t imagine what it would be like to just use the whole packet).  I wish that the nuttiness had come through more.  I added a lot of spinach and these oats were still incredibly sweet.  I can still taste the sweetness in my mouth.  I would definitely recommend these for someone with a sweet tooth, because the flavor was wonderful, it was just a bit overpowering for me.

Overall:  I really like these oats.  They are fluffy and voluminous, which is the major reason that I usually choose oat bran over oatmeal.  The serving size is also good – 50g is a lot more than you would normally get in an instant oatmeal.  It’s about 1/2 cup.  I find that I always have to put 2 instant packets together, but I think that these packets are big enough so that you can use just one, with some additions like spinach or granola or peanut butter.  The packets are too sweet for me, but I think they would be great for most normal people.  So far my favorite is the Multigrain Raisin Spice (even though it has more sugar than the Maple Nut, it wasn’t overwhelming; it has more character than the Flax Plus).

To elaborate on why I think these oats are so sweet – I’ve pretty much cut out all sugar from my diet in the last few weeks.  At first it was accidental, but now I like it.  I think that my taste buds are changing.  I’m actually feeling a little bit of a sugar high right now from the Maple Nut flavor, but I don’t like it.  It feels like how I feel after I eat MSG (ugh – slightly dizzy, and some pressure in my head).  I haven’t even had fruit (aside from the few raisins that I normally put in my oat bran and the can of jackfruit that I opened last night) in a few weeks either.  I’ve found that I can pretty much eat as much as I want, whenever I want, as long as I’m not eating sugar.  Kind of crazy.  And I’m not craving apples anymore.  What?  I used to eat 6 pieces of fruit in a day.  I don’t get it.

(Wait – I stopped eating sugar “accidentally” – because I just wasn’t craving it – right after I went off of the birth control pill.  Coincidence?  I don’t know.  Has this happened to you?)

I’ll try the Apple Cinnamon flavor later today, or tomorrow… stay tuned.  I also tried the kids bar, but I’ll save that for later too (it was yum).

What’s your favorite flavor of oatmeal?  Or favorite oatmeal topping?  I love oat bran + raisins, blended.  (With spinach of course.)

EDIT: REVIEW PART TWO!

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• January 30, 2011 -- Yoga Inspiration #2: Just Stretch.
• June 23, 2008 -- Menu Plan Monday

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