Back from the New-Baby Fog...

I've been neglecting my little blog -- It takes me quite a while to recoup my mental stamina after having a baby! She is 8 months now and big and fat :) I let my garden (except for my tomatoes) turn into an un-watered weed patch this year. I was too busy growing babies to grow a garden this year! lol

With 4 under the age of 5, things are hopping around here! But fall is coming, and I can start baking again. Yay!

I've also become a little more self-disciplined about following my daily schedule, so I should have more time to spend blogging.

Veggie Chilli

Veggie Chili

1 onion chopped

1 can (15 oz) crushed tomatoes

12 ounces beer (or kombucha)

1 quart chicken stock

1 tsp hickory smoke flavoring

16 ounces tomato sauce

1 Tbs chili powder

1 tsp oregano

1 Tbs mustard

1 tbs cumin

1 tsp pepper

8 cups pinto beans, cooked

2 zucchini thinly sliced

2 cups frozen corn

1. Chop onion and cook until soft in butter in a large pot.

2. Combine all other ingredients and add to onion.

3. Simmer for 1 hour.

Servings: 12

Nutrition Facts

Serving size: 1/12 of a recipe (14.8 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories 222.55

Calories From Fat (10%) 22.17

Calories From Protein (19%) 41.65

Calories From Carbohydrates (68%) 151.12

Calories From Alcohol (3%) 7.61

% Daily Value

Total Fat 2.58g 4%

Saturated Fat 0.51g 3%

Monounsaturated Fat 0.67g

Polyunsaturated Fat 0.84g

Trans Fatty Acids 0g

Cholesterol 0mg 0%

Sodium 1076.9mg 45%

Potassium 909.03mg 26%

Total Carbohydrates 38.87g 13%

Fiber 10.47g 42%

Sugar 4.16g

Net Carbohydrates 28.4g

Protein 12.22g 24%

Vitamin A 904.1IU 18%

Vitamin C 16.05mg 27%

Calcium 110.79mg 11%

Iron 4.29mg 24%

Vitamin E 1.94mg 19%

Thiamin 0.25mg 17%

Riboflavin 0.26mg 15%

Niacin 3.23mg 16%

Vitamin B6 0.4mg 20%

Folate 131.59mcg 33%

Vitamin B12 0.09mcg 2%

Pantothenic Acid 0.46mg 5%

Vitamin K 8.46mcg 11%

Phosphorus 243.23mg 24%

Magnesium 79.05mg 20%

Zinc 1.73mg 12%

Copper 0.43mg 22%

Manganese 0.74mg 37%

Selenium 12.68mcg 18%

Salmon Salad

Salmon Salad

1 15-oz salmon, canned

4 green onions, chopped

3 tomatoes, diced

1 bell pepper, chopped

5 ounces mixed baby salad greens

1/2 cup fresh basil chopped

1/2 cup shredded cheddar cheese (raw)

1/4 cup lemon juice, freshly squeezed

1/4 cup olive oil

1 Tbs honey (raw)

1 tsp oregano

4 Tbs mustard

1/2 tsp salt

1/2 tsp pepper

1. Drain salmon and mix with chopped vegetables and basil.

2. Place salad greens on places and top with salmon mixture.

3. Combine lemon, olive oil, honey, oregano, mustard, and salt and pepper and drizzle on salad.

4. Garnish with cheese.

Servings: 4

Nutrition Facts

Serving size: 1/4 of a recipe (12.4 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 401.42

Calories From Fat (57%) 230.8

Calories From Protein (29%) 116.02

Calories From Carbohydrates (14%) 54.6

Calories From Alcohol (0%) 0

% Daily Value

Total Fat 26.02g 40%

Saturated Fat 6.39g 32%

Monounsaturated Fat 13.5g 

Polyunsaturated Fat 3.76g 

Trans Fatty Acids 0g 

Cholesterol 55.42mg 18%

Sodium 901.13mg 38%

Potassium 763.98mg 22%

Total Carbohydrates 15.22g 5%

Fiber 3.77g 15%

Sugar 9.47g 

Net Carbohydrates 11.45g 

Protein 27.92g 56%

Vitamin A 2832.89IU 57%

Vitamin C 82.31mg 137%

Calcium 363.57mg 36%

Iron 2.32mg 13%

Vitamin E 5.29mg 53%

Vitamin D 705.56IU 176%

Thiamin 0.16mg 11%

Riboflavin 0.33mg 19%

Niacin 8.3mg 42%

Vitamin B6 0.35mg 18%

Folate 75.81mcg 19%

Vitamin B12 5.19mcg 87%

Pantothenic Acid 0.85mg 9%

Vitamin K 75.77mcg 95%

Phosphorus 424.31mg 42%

Magnesium 64.78mg 16%

Zinc 1.91mg 13%

Copper 0.27mg 14%

Manganese 0.38mg 19%

Selenium 38.98mcg 56%