Juice of One Lemon

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Posting this here because I often need to know it:

• 1 lemon yields 3 tablespoons juice (1.5 oz; 45 ml)
• 1 lime yields 2 tablespoons juice (1 oz; 30 ml)

Source: thekitchn

Green Drink for the Vitamix

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Drink your veggies!

Cook’s notes: Makes 8 servings (about 60 to 62 oz). Adapted from a Dr. Oz recipe. An excellent blender is a requirement: don’t overload your machine or let it run too hot.

2 cups water
2 cups (60 g) baby spinach
3 ribs celery; cut into thirds
1/2 cucumber, unpeeled, cut into thick slices
1/2 bunch Italian parsley
1 bunch of organic mint leaves, taken off woody stem

1/2 medium orange, about 3 oz., peeled but with pith intact
1/4 lemon, peeled and seeded
1/4 lime, peeled
1/4 fresh pineapple with core, peeled and cut into chunks (about 1 cup)
2 Granny Smith apples, cored and cut into wedges
6 oz. baby-cut carrots

  1. Place water, spinach, celery, cucumber, parsley, and mint into the Vitamix container in the order listed and secure lid.
  2. Select Variable 1.
  3. Turn machine on and slowly increase speed to Variable 8.
  4. Blend for 30 seconds or until smooth. Stop machine and remove lid.
  5. Add orange, lemon, lime, pineapple chunks, apple, and carrots to the Vitamix container in the order listed and secure lid.
  6. Select Variable 1.
  7. Turn machine on and slowly increase speed to Variable 10, then to High.
  8. Blend for 30 seconds or until desired consistency is reached.

Serve very cold over ice.

Note: This recipe has been written for the Vitamix 5200 with Standard 64-ounce container. If you are using a different machine or container size, you may need to make adjustments to the Variable Speed, processing time, and/or ingredient quantities.

Weeknight Menu: Roasted Sausages, Broccoli, and Apple Coleslaw

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Cook’s notes: This is an easy weeknight recipe, perfect for the autumn season. I wanted to try a coleslaw recipe that was low in added sugar and didn’t have mayonnaise or a lot of oil in it. The original recipe called for 2 Tablespoons of sugar; I cut this down to 1/2 teaspoon. However, with the addition of the apple, you could omit it altogether.

Jamie Oliver has a great recipe for roasted sausages on a rack — it took more than 20 minutes in our oven, but this is a very easy recipe. Just roast them until they are no longer pink inside.

The broccoli recipe is one we rely on a lot. You can roast the broccoli at the same time as the sausages.


  • Roasted sausages, any flavor; we had mild Italian chicken sausage with basil
  • Oven-roasted broccoli for two
  • Honey-mustard sauce for dipping sausage pieces (recipe below)
  • Apple Coleslaw (recipe below)

Honey Mustard Sauce

This sauce has a reduced amount of honey and lots of mustard. Place all ingredients in a container with a secure lid, and shake to combine. Store the leftover dressing in the refrigerator.

1/4 cup olive oil (4 Tablespoons)
3 Tablespoons vinegar [any kind]
2 Tablespoons Dijon mustard
2 teaspoons honey
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Apple Coleslaw

1/4 cup rice vinegar
2 Tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 bag shredded coleslaw mix (about 16 oz)
1 large apple, cored and diced (such as Braeburn)

Make the vinaigrette: In a large bowl, whisk together the vinegar, olive oil, salt, and pepper. (Whisk in optional 1/2 teaspoon sugar.) Toss the vinaigrette with the coleslaw; stir in the diced apple.

Board Game Menus: Dinner or Snacks

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Here are two easy menus for 6 people to eat while playing board games.


Lasagna Dinner Menu

This easy dinner menu features prepared lasagna, eggplant parmesan, and garlic bread — just bake them in the oven while you play the first round. The lasagna can be either with beef or vegetables, depending on your guests’ preferences. Dinner is hearty, so you don’t need a lot of appetizers or dessert. You could add green beans to the menu.

  • Pre-dinner nibbles: Vegetable tray with dip
  • Lasagna
  • Eggplant parmesan
  • Garlic bread
  • Mixed green salad with assorted dressings
  • Chocolate-covered almonds
  • Lemon bars

Afternoon Snacks Menu

This finger-food menu is designed for when you don’t need to serve a main course.

  • Whipped Feta Dip (link)
  • Hummus
  • Pita bread wedges
  • Cucumber slices
  • Baby-cut carrots
  • Assorted olives
  • Honey-cinnamon Pecans
  • Brownies

Lemonade with Less Sugar

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This refreshing lemonade is on the tart side and blends well with iced tea or club soda. Remember, you can always add sugar or a pump of Torani-type syrup to make it sweeter.

Makes 2 quarts

Make a simple syrup: Combine 1/2 cup sugar and 1 cup water in a glass measuring cup. Microwave on High for 1 minute. Stir to finish dissolving the sugar.

Combine the syrup with 1 cup lemon juice and 6 cups cold water. Serve over ice.

Quick tip: Spaghetti Squash in the Microwave

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I learned how to steam spaghetti squash in the microwave this week. Very simple, didn’t heat up the whole house, and this method is quite clever. It doesn’t require you to set the two halves side by side: “cook any size spaghetti squash in half the usual space and doesn’t require plastic wrap at all. “

We served it with chicken apple sausage, red sauce, and garlic bread. Leftover squash is delicious sprinkled with the 3-2-2 blend (3 parts salt, 2 parts black pepper, 2 parts garlic powder). You might also like spaghetti squash with a little melted butter and a sprinkle of cinnamon.

Southwest Quinoa Salad with Chili-Lime Dressing

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Cook’s notes: This recipe reflects the flavors of our region and is simply delicious. We had leftover sweet potatoes to use. It is vegetarian (vegan) and quite hearty. 

Combine all items in a bowl:

2 cups cooked quinoa
1.5 steamed medium sweet potatoes: Scrub, pierce with a fork, and microwave it on the potato setting. Let cool, then peel and dice.
1 can (15 oz.) black beans, rinsed and drained
1 can (15 oz) corn, drained
1 cup cherry tomatoes (or more, to taste), halved
1/2 to 3/4 avocado, diced
1 to 2 diced scallions

Add the dressing and stir to coat. 


Chili-Lime Dressing

This is easy to make in a mini food processor or blender. You can also put the dressing ingredients in a tightly sealed jar and shake vigorously to combine. Makes 1/2 cup.

3 Tablespoons lime juice
2 Tablespoons apple cider vinegar
2 Tablespoons olive oil
1 teaspoon minced garlic
3/4 teaspoon chili powder
3/4 teaspoon cumin powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper


Proportional Trail Mix with Rosemary Nuts

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Very easy to eat

Very easy to eat

Cook’s notes: I searched for “trail mix ratio” guidelines and came up with this combination. Greatist has a wonderful article on healthier trail mix combos. 

The ratio I used:

  • 37.5% — 3 cups nuts 
  • 25% — 2 cups dried fruit
  • 25% — 2 cups grain items, such as cereal, pretzels, crackers, or popcorn
  • 12.5% — 1 cup sweets / chocolate


This recipe makes 8 cups total and is great for serving at parties. Serving size is 1/4 cup scoop. The recipe for the rosemary nuts is at the bottom of this post. I’ve made it several times on its own; highly recommended.

  • 3 cups toasted rosemary roasted nuts: 6 oz. almonds, 6 oz. cashew pieces, and 6 oz. pecan halves
  • 8 oz. dried pineapple pieces (about 1-1/3 cups)
  • 4 oz. dried cranberries (about 3/4 cup)
  • 6 oz. sesame sticks (about 2 cups)
  • 6 oz. dark chocolate chips (about 1 cup)


Simpler version: Serving size is still just a 1/4 cup.

  • 3 cups toasted rosemary pecan halves
  • 3/4 cup seedless raisins
  • 1/2 cup dark chocolate chips



Rosemary Nuts

1.5 Tablespoons unsalted butter
3 cups nuts: pecan halves, unsalted cashews, or skin-on whole raw almonds
1 sprig fresh rosemary, snipped with kitchen scissors
1 teaspoon Kosher salt
1/2 teaspoon freshly-ground pepper

Melt the butter in large skillet over medium-low heat.

Once the butter starts bubbling, add the nuts in a single layer and stir until coated. Add rosemary, salt, and pepper.

Toast the nuts in the skillet, stirring often, until slightly darkened and aromatic (about 8 to 12 minutes).

Place toasted nuts on a paper towel to drain and let cool to room temperature. 

Adapted from nomnompaleo

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