Nutri-Logic

03/15/2026

Sunday brunch! I tried the chocolate hummus with the xylitol sweetener instead of using the monk fruit with erythitol. There is some possible health concerns with the use of erythitol. Might best to avoid using for now.
Xylitol is a safe substitute and has been shown to improve dental health. It is made from birch trees.

02/14/2026

Do you need a sweet valentines treat that won't give you a billion sugar calories?
chocolate hummus is easy to make. I looked at many recipes and they all were about the same. I ended up decided to try white northern beans since the blend smooth and are mild taste. I did one can beans, rinsed well, 1/4 cup almond milk, 1/4 cup almond butter, 1/3 cup coco unsweetened, 1/3 cup monk fruit sugar (natural 0 calorie sweetener), 2 Tbl real maple syrup, 1tsp vanilla. Blended in blender until smooth.
Recipes varied in using almond butter, peanut butter or tahini. I went with almond butter but next time I will try the tahini. Minimal sugar, high fiber and protein and healthy antioxidants from chocolate.

07/12/2019

This little man Harker is available for adoption and he’s the sweetest thing and almost house trained! He whimpers to go outside and potty. Asks for water and barks at you when it’s time for him to eat again.

He really knows the drill. ❤️

Apply to adopt him by sending us a message. If you can’t adopt, SHARE SHARE SHARE

07/30/2018

Zucchini and patty pan squash are in season. This is my favorite meal. Zucchini lasagna... use your favorite recipe and substitute squash slices for the noodles. I use Greek cream cheese and cottage cheese for for center layer. Layer 1 slice zucchini or other squash, mix the cream cheese and cottage cheese and sautéed onion in bowl spread on zuc Can use meat or no meat (small pan has diced chicken also good with ground turkey) spread pasta sauce next then light sprinkle mozzarella cheese. Repeat layers. Top layer just sliced squash, pasta sauce and mozzarella cheese. Back 350 for about 1 hr. Let rest about 15 min prior to serving.

08/23/2016

This is my favorite summer recipe that I can't wait to make. I like to use organic meat and sauce and I do not salt my meat when cooking it since the cheese and sauce have plenty of salt. I use squash from my garden (zucchini, patty pan and yellow summer squash). My friend Erika originally made this and I just changed it up.

VEGETABLE LASAGNA
1 LB ground turkey or lean beef brown saute with 1 chopped onion (white or yellow). Once cooked stir in 1 package Greek cream cheese with about 2 TB water just to make it more manageable to spread.

Slice squash into long pieces or round pieces about 1/2" thick

1 bottle/can spaghetti sauce ~24 oz if you have basil in your garden add a bunch to the sauce.

Put a thin layer of spaghetti sauce on bottom pan. Layer squash, top with meat combination, sprinkle layer mozzarella cheese, spread layer spaghetti sauce. Repeat steps one more layer. Than top with additional layer of squash, spread layer of spaghetti sauce, then another layer mozzarella cheese. Bake at 350 for ~1 hr. I turn my broiler on to brown the cheese at the end

11/14/2013

Interesting!

Americans are slowly waking up to the sad fact that much of the food sold in the US is far inferior to the same foods sold in other nations. In fact, many of the foods you eat are BANNED in other countries.

09/06/2013

http://bigstory.ap.org/article/study-right-bacteria-might-help-fight-obesity

WASHINGTON (AP) — Call it a hidden ally: The right germs just might be able to help fight fat.

06/21/2013

There is a great sale going on at Billy Holt wonderful green house in Syracuse. It's 50% off everything and he has a ton of great plants/ vegetables and flowers still left. It's on 1700 so east of Smith's , "Plant and Grow". I just got huge tomato plants to replace my current tomato plants that are having issues. Seriously worth checking out if you're in the area.

05/21/2013

The banana pancakes were so good I made them again for dinner. I did try blending the cottage cheese in the blender and I didn't like it as well as just mixing the ingredients.

05/20/2013

I came across the Banana pancake recipe that is great! It is high protein, seems kind of strange but seriously is great. I topped mine with honey flavor Greek yogurt and a drizzle of maple syrup and fresh cut bananas.

Banana Pancakes
Ingredients
• ½ c egg be**ers or other no yolk egg product or egg whites
• 1 TB ground flaxseed mixed with 3 TB water in separate dish stir until mixed
• 1 cup(8 oz.) cottage cheese, drained
• 1/3 cup wheat flour
• ½ tsp baking powder
• 1/2 cupKellogg's® All-Bran® Original cereal
• 1/4 cupdiced bananas
• Butter or margarine
• Sliced bananas
• Hot maple-flavored lite syrup
Directions:Soak cereal in egg be**er until soft, beat in cottage cheese and flaxseed until nearly smooth. Gradually beat in flour Stir in diced banana. Using about 1/4 cup batter for each pancake, cook on greased griddle preheat to 375°F, turning only once. Serve with I can’t believe it’s not butter spay, bananas and lite syrup, sprinkle with cinamon.

05/20/2013

Jicama Cucumber Salad
This salad combines cucumber and jícama with a sweet-sour, slightly spicy vinaigrette and makes a great start to any Mexican-inspired meal.
Ingredients
1/4 cup cider vinegar
1 1/2 tablespoons mild-flavored honey
1 tablespoon canola oil
2 teaspoons minced onion
2 tablespoons water
1-1 1/2 teaspoons mild-to-medium-hot red chile powder, plus more for garnish
1/4 teaspoon salt
2 cups diced peeled jícama (about 1/2 medium) peel thick skin with knife and slice thin
1 medium English cucumber, peeled, seeded and sliced thin
2 tablespoons chopped fresh mint
Cooking Instructions
Puree vinegar, honey, oil, onion, water, chile powder to taste in a blender until smooth.

Toss jícama and cucumber with the dressing in a large bowl; stir in mint. Refrigerate for about 30 minutes.

Sprinkle the salad with more chile powder before serving, if desired.
Cook's Tip
Jícama is a round root vegetable with thin brown skin and white crunchy flesh. It has a slightly sweet and nutty flavor. To peel it, use a small, sharp knife or vegetable peeler, making sure to remove both the papery brown skin and the layer of fibrous flesh just underneath.

Nutritional Analysis Per serving 1 cup
Calories Per Serving 63
Total Fat 3 g
Monounsaturated Fat 1 g
Sodium 105 mg
Carbohydrates 10 g
Fiber 3 g
Protein 1 g
Potassium 157 mg
1 vegetable, 30 empty calories (honey)

01/13/2013

This was so good. I bought a bunch of squash at the year end closeout along the roadside stands in Brigham last fall and have been storing them in a basement closet. This is a sweet winter blue it doesn't taste like pumpkin it tastes like sweet squash. It is a beautiful light blue before cooked/very decorative.
It is stuffed with corn bread stuffing with herbs instead of "packaged seasoning", wild mushrooms, cranberry (frozen and dried), nuts, diced celery, shreaded carrots, diced onion (sweet), canned sliced/chopped water chestnuts
Try this same thing with any type of squash available. Acorn would work well. I plan to try the next one with quinoa.