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Potato "Chips"

Posted by MelissaE Dec 21, 2007

This is a delicious side dish. The recipe is really easy, it just requires a lot of baking time.




  • 1 pound of regular potatoes

  • 1 pound of red potatoes

  • 1 pound of sweet potatoes

  • 1 pound of blue potatoes (you usually have to go to a farmers market or health food store. If you can't find them, you don't really need them, but you'll be missing out because they are really good.)

  • Rosemary

  • Garlic salt

  • Olive Oil


Slice potatoes very very thin and place on baking sheet. Mix all potato slices together and drizzle with olive oil. Top with fresh rosemary and garlic salt. Roll everything around together in pan and put in over. Bake on 400 for 45-75 minutes (depending on how thick the slices were and how crispy you want the potatoes.) Occasionally mix the potatoes around in the oven.

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Fruit Concoction

Posted by MelissaE Dec 18, 2007

This one can be a great breakfast, snack or dessert.


  • Strawberries (about a pound)

  • Cantaloupe (1 whole melon)

  • Green Apples (about 3 large apples)

  • Mango (1 large mango)

  • Peaches (about 2 peaches)

  • Shredded Coconut (half a cup or so)

  • Granola (about a cup)

  • Sliced Almonds (depends how much you like almonds -- maybe a half cup)

  • 1 Can Sweetened Condensed Milk


Dice all fruit into very small pieces. Mix in can of Sweetened Condensed milk, almonds, and granola.

Top with shredded coconut. Looks kind of gross, but it's quite delicious. To make it more presentable, you can layer ingredients in parfait cups. Fruit, sprinkle coconut, granola, and sweetened cond. milk, one more layer of each. Voila!

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I’ve made a lot of chili over the last several winters, but this batch was by FAR the best. To make it

vegetarian, skip the turkey and add more beans. I use all organic ingredients to make it even

more healthy and delicious.


This recipe is to make a HUGE pot of it. You can trim it down, if you aren’t feeding an army. (Note: It freezes well, so making extra isnt such a bad idea.)


  • 3 - 28 oz. cans of diced tomatoes (I used wild oats organic)

  • 4 – 14 oz. cans of black beans (wild oats organic)

  • 1 – 14 – oz. can pinto beans (wild oats organic)

  • 2 lbs. Ground Turkey (free range)

  • 1 lb. shredded carrots

  • 2 large red onions

  • 2 yellow onions, chopped

  • 1 yellow pepper, chopped

  • 1 bag frozen organic sweet corn

  • 1 bunch of green onions

  • 2 bulbs of garlic (minced)

  • Cumin (to taste, I used almost a tablespoon)

  • Crushed red pepper (a lot – depending on how spicy you like
         it. I used almost half of my little jar)

  • Chili pepper (to taste. Also depends how spicy you like it)

  • Celery salt (to taste – I added a lot of this too)

  • 1-2 cups of red wine (depending on your taste)

  • Balsamic Vinegar to taste (I probably used ¾ cup – it depends
         how sweet you like it)

  • Salt (to taste)

  • Tons of chopped cilantro for garnish

  • Jalapeno, if you like it spicy


Chop red and yellow onions and put in large pot with 1-2 tablespoons of olive oil. Heat on medium and brown. When onions are almost brown, add ground turkey and minced garlic (YES – I said 2 entire bulbs, mince all cloves). Cook until turkey is brown.


Add Shredded carrots, green onion, and chopped yellow pepper (also add jalapeno here if you want spicy chili) – cook for a few more minutes. Add tomatoes and beans. Stir. Add red wine, balsamic vinegar, corn, and all spices. Simmer for 2-3 hours. (You can simmer for just an hour, but the longer you simmer, the better it tastes.)


We ate the chili over corn bread last night and it was delicious. Important note – garnish with cilantro. It makes the chili. Also garnish with shredded cheddar cheese, sour cream, and avocado slices.



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