Cannellini al Gratin Recipe

Cannellini Gratin

This is the third recipe I have tried from this month’s Vegetarian Times, and let me tell you, it makes a ton; if you don’t love beans, this one is not for you.  I had fun making this; the fresh thyme was so pretty to look at, and I enjoyed nibbling on the raw fennel too.  Plus, the kitchen smelled divine while it was cooking.

Again, my ingredients didn’t quite add up to what ole VT listed:  it calls for 1/2 large or 1 medium fennel bulb, which is supposed to dice up to 2 cups. I got what I thought was actually a large bulb and used the whole thing.  Only 1 1/2 cups though.  (sigh…there seems to be a trend here)  SO – when you make it, get some extra fennel.  Not everyone likes it raw, but if you do then it can’t hurt to have some left over for snacking.

It’s hearty enough to use as a main dish – if you like beans.  My husband isn’t a huge fan, and his suggestion was that it needs more of the “other stuff” in it.   In my opinion, more herbs and/or spices wouldn’t hurt it either, but when you have a bite with the topping mixed in, it’s very good – and there’s actually a lot of it (the topping) to go around.

I think it would be better if paired with the dishes the magazine featured; Rosemary-and-Balsamic-Roasted Grapes and Olives, and a Tricolore Salad with Roquefort and Hazlenuts, (garsh, those sound mouth-watering, don’t they?!) but I didn’t make those.  Not enough time AND…no one but me would have eaten the grapes and olives.  I’ll wait to make those when I pull the rest of the beans out of the freezer in a week or two.

Parsley & Thyme

Ingredients:

1 1/2 lb. dried cannellini beans

6 sprigs plus 1 1/2 T chopped fresh thyme, divided

3 sprigs plus 3 T chopped fresh parsley, divided

1/2 medium onion, unpeeled, plus 1 large onion, diced (2 cups)

3 whole cloves

1/2 large or 1 medium fennel bulb, stalks and fronds removed; bulb quartered and diced (save stalks and fronds)

12 cloves garlic (6 cloves peeled and halved; 6 cloves minced), divided

2 T olive oil, divided

2 cups diced carrots

1 tsp. white wine vinegar

3/4 cup coarsely grated Grana Padano or Parmesan cheese, divided

1 1/2 cups fresh breadcrumbs (I used 3 pieces Ezekiel whole grain bread)

1. Soak beans in large bowl of cold water overnight.  Drain.

Beans and Herbs

2. Put beans in 6-qt Dutch oven & add enough water to cover by 2 inches.  Tie together thyme and parsley sprigs and add to pot.  Pierce onion with cloves and add to pot.  Add fennel fronds & stalks to pot with 6 halved garlic cloves.  Partially cover, and bring to a boil.  Uncover, reduce heat to med-low and simmer 35-40 minutes, or until beans are just tender.  Drain beans, and reserve cooking liquid.  Discard herb bundle, onion, and fennel.  Wipe out Dutch oven for next step.

Onions, Carrots, Fennel & Spices

3. Preheat oven to 400.  Heat 2 T oil in Dutch oven over medium-high heat.  Add carrots and diced fennel, and season with salt, if desired.  (I didn’t, but it might have added a little more depth if I had) Cover, and cook 10 minutes, or until beginning to brown, stirring frequently.  Add diced onion, and cook, covered, 6-8 minutes, or until onion is soft and bottom of pan is browning, stirring occasionally.  Add minced garlic, and cook 1 minute, or until fragrant.  Remove pot from heat, and stir in vinegar, using spatula to scrape up any browned bits of onion stuck to bottom of potl  Add beans, chopped thyme, 2 T chopped parsley, 1/2 cup cheese, and 1 1/2 -2 cups bean cooking liquid.  (Liquid should come to about 1 1/2 -2 inches below top of beans;  add more if necessary.)  Stir well to combine.

...and ready for the oven!

4. Combine breadcrumbs, remaining 1 T parsley and remaining 1/4 cup cheese in small bowl.  Drizzle remaining 1 T oil into crumb mixture, and combine to moisten breadcrumbs.  Spread breadcrumb mixture over bean mixture.  Bake gratin, uncovered, 40-45 minutes, or until top is browned and juices have bubbled down below surface, leaving brown rim around edge of crust.  Cool at least 20-25 minutes to allow beans to finish absorbing juices.  Serve warm.

Spoon it up

Again, a huge nutritional hit from the VT, and it will make your kitchen smell fabulous while it cooks!  Estimated nutritional value is per 12 1-cup servings.

From the oven to the table - let's eat!

Baked Leek and Sweet Potato Gratin Recipe

Fresh from the oven

Here’s the second recipe from Vegetarian Times for 2011;  it’s also from the January/February edition, like the kale lasagna.   It’s topped with breadcrumbs, but you could make it gluten-free by leaving those off, and I think it would still be pretty good.

Here’s the thing:  the recipe calls for 3 medium leeks, so that’s what I got, but it says they will come to 6 cups chopped.  My 3 medium  leeks only amounted to 3 cups (26.9 ounces, to be exact), so I’m not sure if there was a misprint in there or if I just needed to buy bigger leeks.  The whole time I was making it I wondered if it was going to be overpowered by all the rosemary since there only seemed to be half as much of the leeks in there.  Next time I make this I’m going to have to try it with twice the amount, so I can see the difference. I considered only using half the rosemary, but decided to just go with it and see what happens.

3 Medium Leeks, right?

I forgot to pick up some breadcrumbs, so I made my own, using this recipe, but since I was out of garlic powder I  had to use garlic salt.  SO…instead of using salt, I just used a half teaspoon garlic salt and when I ran it for stats I called it 1/4 tsp. garlic powder and 1/4 tsp salt…not exactly right, but you can do it however you want.

When I went outside to pick the rosemary, I found that mine is looking pretty pathetic, so I called my friend Julie to see if I could come over and take some of hers.  Hers is so much better than mine – when I drop her kids off after school, I tend to squeeze her plants so I get the oils on my hands and can smell them all day.  My hand-sniffing might look a little creepy to folks who  pass me in the car, but I don’t care.  ;0)~

Rosemary & Leeks

Side note:  my horoscope said my intuition would be RIGHT ON this month, and it was so right.  I was at the store today and thought, “oh, I should pick up some garlic powder since I’m out” but I rounded a corner and forgot.  Should have paid attention…

How did it turn out?  Pretty good, although it is a little overwhelmed by the rosemary, which leads me to believe that I definitely need to double the leeks next time so I actually get 6 cups. (You should too)  Still, I look forward to eating it with a kale salad, and something else I’m planning to try tomorrow morning…(stay tuned)

And WHOA – check out those beautiful stats down below – it’s even high in iron!   Another low-cal and nutrient dense recipe from the VT! WHOOHOOOOO!

Sliced Leeks

After slicing, it’s a good idea to wash them again, since they get some serious dirt in between those layers.

Ah, nice and clean

Ingredients:

1 1/2 T olive oil, divided

3 medium leeks, white and light green parts chopped (6 cups) (only 3 cups here)

3 cloves garlic

Add a little extra garlic

3 T chopped fresh rosemary, divided

2 medium sweet potatoes (2 lb. – this was 3 potatoes for me) peeled and cut into 1/8-inch-thick slices

1/2 cup low-sodium vegetable broth

3 T Italian-seasoned dry breadcrumbs

Instructions:

1. Preheat oven to 450 and coat a 10-inch round casserole dish with cooking spray

First Layer

2. Heat 1 T oil in skillet over medium-high heat.  Add leeks, garlic and 1/5 T rosemary; saute 8 minutes, or until softened.  Season with salt and pepper, if desired.  (I didn’t)  Arrange 1/3 sweet potato slices over bottom of casserole, overlapping slightly.  Spread 1/2 of leek mixture on top.  Arrange another 1/3 sweet potato slices over leeks; top with remaining leeks, followed by remaining sweet potatoes.  Drizzle broth over top, cover pan and bake 35 minutes.

Step 1

My stepson  woke up from a nap and asked me if I had onions cooking.  It smelled so good.  Leeks have a sweeter smell when they cook than regular onions.

This layer of leeks could be thicker

Going into the oven...and coming out

This is your last step if you want it to be  gluten-free

3. Stir together breadcrumbs, remaining 1 1/2 tsp oil, and remaining  1 1/2 T rosemary in small bowl.  Remove cover of dish and sprinkle breadcrumb mixture over top.  Bake, uncovered, 15 minutes, or until breadcrumbs are browned and crisp. Let gratin cool slightly before cutting into 8 wedges.

Back into the oven

This recipe is a little time-consuming, but if you take the time to make it on the weekend, you can enjoy it through the week.  It’s always nice to have something like this prepared ahead so all you have to do after work is just heat it up! I tell you what, though:  it would be nice to have a mandoline – it would have made slicing up those sweet potatoes go a lot faster!

All that’s left to do now is eat…

Dig in...

...and take a bite!

Estimated Nutritional data based on 8 servings:

Kale Lasagna Diavolo Recipe

Voila!

This year I’m vowing to try more of the recipes from my Vegetarian Times magazine, so here’s the first go.  Wow, this was really great – and it’s super low-cal and nutrient-dense.  Just check out those amazing stats at the end!

Lacinto Kale

I used lacinto, or dinosaur kale for this, and because the scale in the store was off, I had to add some frozen spinach as well.  That’s right, not one, but two super-healthy leafy greens in this thing.

Except for the addition of some frozen spinach, I followed the recipe to the point, though I was a little wary of the fat-free ricotta cheese when I opened up the package – it had so little taste!  Honestly, it was like a dull white blob of nothing.  Fortunately, blending in the goat cheese added the zest it needed.   Whew!

Next time I’m going to double, or triple the recipe and put it in a larger dish so it lasts longer.  This was great to make on the weekend and eat throughout the week.  I can’t say how great it was to have this ready to go after a day (or 3) in the snow.  Baby, it’s cold outside!

Snowball Fight!

Enjoy!

Ingredients: (makes 8 servings)

1 tsp olive oil (plus more for oiling pan)

8 oz bunch kale, stems removed  (I had 4 kale & 4 spinach)

Remove the Stems

15 oz package fat-free ricotta cheese

4 oz chevre or soft goat cheese, softened

2 cloves garlic (I used more – can’t help myself)

2 cups prepared tomato puree

1/2 tsp. red pepper flakes

6 lasagna noodles, cooked and drained, or 6 no-cook lasagna noodles

1/4 cup grated Parmesan cheese

Instructions:

1.  Preheat oven to 400.  Coat 8-inch (see how small it is??) square baking pan with oil

2. Cook kale in large pot of boiling salted water 2 minutes.

Steamy Boiling Kale

Drain, rinse under cold water until cool enough to handle.  Thoroughly wring it out, then chop.  Season with salt & pepper if you want – I didn’t.

Chopped Kale

3.  Mash together ricotta and chevre in bowl & set aside

4.  Heat oil in pan over med-low heat.  Add garlic & cook about 15 seconds, or until fragrant.  Add tomato puree and pepper flakes; simmer 5 minutes or until thickened.

Mmmm...Garlic!

5. Spread 1/4 cup sauce in prepared baking pan.   Place 2 lasagna noodles on top of sauce.  Top with half of cheese mixture, half of kale (or kale/spinach) mixture, and 1/3 cup sauce.  Top with 2 more noodles, remaining cheese and remaining kale/spinach mixture.  Top with last two lasagna noodles and cover with the rest of the sauce.  Sprinkle with Parmesan, and bake 40 minutes, or until cheese has melted and lasagna is bubbly.  ENJOY!

First Layer of Kale/Spinach & Cheese

This makes me want to find some prettier baking dishes!

Ready for the oven!

Estimated Nutritional Data (with 2 cloves garlic and  unsalted tomato puree. Values will also vary according to the pasta you use.  I used organic 100% duram semolina noodles from bionature)

Mmmm...

Spoon Bread

Mmmmm....

Some people have a sweet tooth. My weakness is butter…with a dash or 2, or 3, of salt. I’ve gotten pretty good about moderating both, but at this time of year I give myself permission to go hog wild with it.

These are the potatoes I made for Christmas dinner…basically potatoes mashed with cream cheese, sour cream, chives, and yes – lots of butter, inside and out. (Notice all that melted butter on the top? Oh yeah…) I finished it off last night – about 4 helpings – all by my lonesome. The only regret I have is that I didn’t leave myself any for breakfast this morning. I sure would love some right about now.

The Ultimate in Comfort Food

With this being the Christmas season and all, I’ve been baking like mad all week. So much butter has passed through my kitchen, and across my lips, that if I were to go lie in the sun, I bet I’d ooze it from my pores. I’ve tried some new recipes as well as cooked up a bunch of mom’s favorites, and for the most part, they’ve turned out well.

Of course, I’ve been pretty rushed through it all, but I’ve tried to snap a few photos along the way and will try to get around to posting them this week; fingers crossed on that. The result of all this baking, for me – is that I am still on a butter high. I may be losing control.

So when I woke up this morning, with 5 kids to feed (we had a family sleepover) and pretty much nothing in the house, (did I mention I’ve been eating what I haven’t given away?), I decided to make a dish that would go well with – you guessed it – butter.

If you’ve never had spoon bread, it’s a cornbread that’s heavy on the eggs, so it’s extra moist, delicious, and topped with some butter, heaven in a bowl. You have to eat it with a spoon or a fork…it’s not really a bread. I first had it back in college at the Chalfonte Hotel in Cape May, NJ, where Helen Dickerson and her daughters Dot and Lucille whipped up some of the best southern food this southern gal has ever eaten. Yes, in Jersey. Miss Helen’s food was a real treat, and I got to watch her work as my friend Mary and I washed dishes for our room and board that week while visiting our girl Lee. I’ve always loved to eat, and I looked forward to every one of Helen’s meals that week…but the spoon bread was by far my favorite.

It’s been a lot of years since I made this…it’s another one of those things I learned not to make too often. As it stands today, I’ve already had two whole helpings of my own and have finished the 4 bowls I had made for the kids…they liked it, but not enough to eat more than a few bites. I guess that means I’ve really had 6 servings…oh. Fortunately, my mom stopped by and had a piece, so there are only 3 left now, and hopefully my husband will love it too…and eat a bunch when he gets home later.

Anyway, after cooking at the Chalfonte for 32 years, Helen was finally persuaded to put some of her recipes down on paper for the rest of us, and the result is this treasure trove of southern eats called “I Just Quit Stirrin’ When The Tastin’s Good“. That’s where this recipe comes from, in the “This and That” section:

I greased the pan with butter

1 cup Indian Head white corn meal

3 eggs, well-beaten

3 cups milk

2 T butter

1 1/2 tsp. salt

3 tsp. baking powder

Preheat oven to 450. Combine corn meal, butter and 2 cups of milk in pan, cooking slowly over medium heat. Bring mixture just to a boil, stirring constantly. Blend eggs, salt and remaining milk. Add to corn meal mixture. Mix well. Stir in baking powder. Pour into greased 1 1/2 to 2 quart casserole. Bake 25-35 minutes. Serve hot, with butter. Serves 6-8

Whip up the butter, milk and salt…

I used a 2 quart casserole, but I would suggest using a smaller one so it’s thicker. This one was actually just a tad overcooked at 25 minutes…still delicious, but a little less time or a smaller dish would have made it perfect!

Did I mention there were 5 kids over here today? Yes, I’d usually eat this in a bowl with a spoon, but them kids have taken over and I couldn’t find a clean one of either. Sure, I could have washed something quick, but then I’d have had to wait to eat it. Sorry. ;0)

Miss Helen

My copy's got spills and scribbles

Helen, Dot & Lucille

**These photos are from the cookbook, “I Just Quit Stirrin’ When the Tastin’s Good” by Helen Dickerson and were taken by Ray Fisk, Judy Bartella and Judy Bartella, respectively.

Enjoy this southern tradition, and let me know what you think!

…estimated nutritional stats (thanks to Nutrimirror!):

Stats for 8 Servings

…indulge…

(I made this again using only a 1/2 tsp salt, and it was just as wonderful, and only 376 mg sodium, 16% of my day’s suggested limit)

Baked Chili Rellenos with a Smoky Tomato Sauce

Before Sauce

I love to read through cookbooks and food magazines. The few times I have fasted, I’ve spent hours gorging myself on the pictures inside, able to taste each ingredient and imagine how they would all go together. My husband would just shake his head at me – unable to understand why I would do that to myself, though I thoroughly enjoyed it. By the time the fast was over, I’d have a whole slew of new things to try.

I don’t always get around to all of them, but am so glad I jumped right on this one – it’s from September’s issue of Vegetarian Times magazine. I have always been a fan of chili rellenos in restaurants, and this is a great and healthier version to make at home. The sauce is divine – really, it’s so good that I tripled the recipe this time and have 2 1/2 jars in my freezer waiting for the next dish that needs a little pizazz. Seriously…

Poblanos, Fresh & Roasted

I have never roasted peppers before, so this was a new thing for me. To roast the peppers, put them in an oven heated to 425 for 30-45 minutes, turning carefully with tongs every 10 minutes or so. It’s important to watch them closely so you don’t over do them. Once they get that charred skin, take them out, let them cool, then peel under cool water and put aside.

Filling

I have not yet had success at filling the peppers and keeping them intact, but it still works. When the filling is in, I just wrap the peel around it, reshaping it and holding it together while I coat it with the egg wash and then the panko crumbs. Once they are lined up in the dish, they hold together well.

Recipe:

Chiles Rellenos:
6 large poblano chiles
2 tsp vegetable oil (or olive)
1/2 medium onion chopped
1 medium zucchini, chopped
1/2 cup fresh or frozen corn kernels
1 cup shredded low-fat cheddar or Monterey Jack cheese
1 large egg
1 cup panko breadcrumbs
1/4 cup chopped cilantro
1 lime, cut into 6 wedges
1/4 cup of low fat sour cream or plain yogurt (optional)

Smoky Tomato Sauce:
2 tsp vegetable oil
1/2 medium onion chopped
2 tsp chili powder
1 tsp ground cumin
1- 28 oz can whole tomatoes
1 canned chipotle chile in adobo sauce, drained

-To make chile rellenos: roast and peel chiles cut 3 inch slit in each chile and remove seeds with spoon
-Preheat oven to 425. Heat oil in skillet over medium heat. Add onion, and cook 5 mins. Add zucchini and corn, and cook 5 mins. Season with salt, if desired.
-Transfer to bowl and stir in cheese.
- Stuff each chili with 1/2 cup zucchini mixture. Secure closed with toothpicks.
- Whisk egg with 1/2 c of water in bowl. Spread breadcrumbs on plate.
- Dip chiles in egg wash. Coat with breadcrumbs. Place on baking sheet, and bake 15-25 mins or until golden.
- Make the sauce: Heat oil in sauce pan over medium heat. Add onion, chili powder and cumin and cook 4-5 mins. Add tomatoes, and simmer 10 mins, breaking up tomatoes with spatula or wooden spoon. Transfer to blender, add chipotle chile, and blend on low speed until sauce is smooth. Serve Chiles Rellenos with sauce, cilantro, lime wedges and sour cream/yogurt.

This is a great dish to make ahead. Just put them together, stick ‘em in the fridge, and cook them when you’re ready to eat.

Hopefully you’ll like them as much as I do. If you try them, please let me know!

Tomatoes and Spices

Quinoa Pasta with Vegan Spinach/Basil Pesto

Delicious Veggie Pasta

Having spent a week and a half eliminating gluten and dairy from my diet, I’ve been really jonesin’ for some pasta, and I have gained a new appreciation for my friends who cannot eat either.

It’s been especially hard when I’m fixing meals for the kids. I was trying to sweeten plain greek yogurt with honey for my daughter who doesn’t like honey…this is impossible without tasting it. I found a fix for that though – a little simple syrup mixed with blueberries in the blender sweetened it up and turned it purple. I didn’t even have to taste and both my girl and my little stepson loved it.

It got tricky again when I was adding sweet potatoes and carrots to the boxed macaroni and cheese. Too much and they might not eat it. I got lucky and managed to get it right without tasting that either. Still, it’s tough to avoid dairy and gluten when everyone around you is eating it – especially when you’re the one preparing it!

Then my friend lili turned me onto Ancient Harvest Quinoa Pasta – she assured me that it would be so good even the kids would love it. She was so right! Her blog is a great source of information for anyone thinking of going gluten free – check it out!

Vegan Spinach/Basil Pesto

I tossed the pasta with some vegan spinach/basil pesto I made, mixed in some sauteed onions, artichoke hearts, tomato and broccoli and oh…heaven in a bowl. I’m not exaggerating either.

I made the pesto with equal parts spinach and basil, equal parts pine nuts and walnuts, some olive oil, garlic, a little salt and about a tablespoon of nutritional yeast. The taste is right on.

Even better is that I prepped all the ingredients earlier. I steamed the broccoli, sauteed the onions and chopped up the artichoke hearts before putting them back into the fridge. The tomatoes I keep on the counter and dice them just before eating…I hate what refrigeration does to fresh tomatoes! During the last minute that the pasta cooked I put everything except the tomatoes and pesto in the microwave so they were ready to toss in with the pasta.

This dish will definitely be making another appearance in our kitchen very soon!

Sprinkle some red pepper flakes on top and drizzle with a little olive oil too…and if you aren’t concerned with dairy, a dusting of freshly grated Parmesan to top it off would be sublime.

The nutritional stats are for the following ingredients:

• 1 oz onions
• 1 oz (marinated in oil) artichoke hearts (next time I’ll get them packed in water – I hadn’t meant to get them that way)
• 4.1 oz diced fresh tomatoes (it’s summer!!)
• 1 tsp. olive oil (for sauteing the onions)
• 1.2 oz Vegan Spinach/Basil Pesto
• 6.8 oz steamed broccoli
• 2 oz Ancient Harvest Quinoa Pasta (dry)

Vegan Spinach/Basil Pesto: (serving size is 1 oz)

• 1.8 ounce fresh basil
• 0.25 teaspoon salt
• 3.33 tablespoon extra virgin olive oil
• 0.3 ounce garlic, fresh
• 1.8 ounce spinach, fresh
• 0.6 ounce pine nuts, dried
• 1 tablespoon nutritional yeast
• 0.5 ounce raw walnuts

This is super easy to make. Just throw everything in a food processor or high powered blender and let it go until it’s blended. You can add more or less of any ingredient, depending on your taste and the consistency you like.

Will your child eat this?

Thanks to Nutrimirror for making it so easy for me to get this information!

Spinach/Basil Pesto

Quinoa Pasta with Spinach Basil Pesto

Summer Sorbet

Strawberry, Blueberry & Banana

Now that summer is upon us, it’s time for frozen desserts!  Whenever possible I like to make my own. This way it’s fresh, there are no preservatives, and I can limit the amount of sugar that goes in.  One of our favorites is simply orange juice frozen into popsicles.  There’s nothing easier than that – just pour the juice into the molds, stick them in the freezer and wait.  E-Z!

Since we got the Vitamix, however, I like to get a little more creative.  Some days we make ice cream – the sky is the limit:  vanilla, chocolate, blueberry…it’s a great way to get my “I loved blueberries until you told me they weren’t grapes” kid to eat those, and you can sneak just about anything in there.

Today my daughter is home with a sore throat, so we decided on a fruit sorbet.  This easy idea comes from Mollie Katzen’s Vegetable Heaven. Basically all you need is a food processor or high-powered blender, some frozen fruit, lemon juice  and a little simple syrup.  (Simple syrup is made by boiling water and dissolving an equal amount of sugar into it.  You can keep it in the fridge for a quick and natural sweetener any time.  I use pure cane sugar instead of the refined stuff.)

Normally I wouldn’t add bananas, but there were some in the freezer that needed to be used, so I threw them in. You can use whatever fruits you like, but bananas definitely weigh it down a little bit.  (Also, as Mollie says – blackberries and raspberries don’t work well because of their seeds.)  I’d also add more simple syrup normally to get that “real” sorbet taste, but in the interest of keeping the added sugar down today I used less.  She seems to like it just as much that way.

Strawberries

For this I specifically used:

• 1 T syrup
• 2.5 oz blueberries
• 6.4 oz strawberries
• 2.6 oz banana
• 1 tsp. lemon juice

I didn’t weigh the simple syrup when I made it so I’m just counting it as 1 tablespoon of sugar.

The approximate nutritional data for one serving of this is: (this made 2 servings)

Calories 105

Total Fat 0.4 g

Saturated Fat 0.1 g0

Sodium 3 mg

Total Carbohydrate 27 g

Dietary Fiber 4 g

Sugars 18 g

Protein 1 g

Vitamin A 4 µg

Vitamin C 41 mg

Calcium 19 mg

Icy, fresh and sweet!

This is so easy and quick – and you can play around with different fruits, lemon and/or lime juice, varying amounts of sugar (or none at all)! It’s a delicious way to take advantage of all the summer fruits being harvested now…so get to your farmers market and stock up!

I would love to hear what other flavors people have tried – if  you make this please tell me what you did and how it turned out!

Thanks to nutrimirror for making it so easy to get the stats on the foods I eat!