My favorite kind of food is that which is tasty and easy to prepare. Bacon and eggs on a bed of quinoa is just that kind of meal.

If you are in a hurry, the recipe is:
Bed of quinoa
Egg on top
Olive oil – just a few drops instead of butter for the egg
Bacon bits on top.

Now for the whole story. We have been using quinoa for a while now. The more I use it, the more I like it and find other uses for this very versatile, protein packed food.

The perfectly shaped egg, is created by a special egg cooker. The little cooker was made by TBPots.com. Ours was a gift from Steve’s brother and his wife. It is a microwave cooker and works perfectly every time. No fuss. No mess. Just perfection.

Born and raised on bacon, I am a bacon lover. Steve is a bacon lover too. We use bacon bits to enjoy the taste of bacon, while limiting the amount of bacon we eat. It works for us. Steve says many people would give up chocolate before they would give up bacon.

My first bite of this tasty meal was just quinoa and bacon. I realized I didn’t need the egg at all. This discovery eating is so much fun.

Do you enjoy bacon and eggs?

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Have you ever wondered what to fix to eat? Steve and I have found the sweet potato to be most satisfying as a meal. Yes, a meal all by itself.

We usually microwave one large sweet potato for the two of us. After it cooks on high for about six or seven minutes, we split it down the middle. We each get half. I cut mine up in little squares and drizzle olive oil on top. Then I sprinkle on a little bit of salt and pepper.

If you haven’t tried olive oil as a butter replacement on vegetables, give it a try. I was totally surprised by the results. We use a plain olive oil – meaning it does not have any spices. Olive oil has more health advantages for you than butter, so it is worth a try.

If there are leftovers, they keep well in the refrigerator for several days. Uncooked sweet potatoes have a long shelf life. I try to always have some around for those times when I need to prepare something to eat, but I don’t have any great menu plans.

Maybe the best part of all is the price. The last sweet potatoes we bought were 88 cents a pound. One large sweet potato is about one pound. Two meals for less than one dollar is an exciting thought to me.

Do you like sweet potatoes?

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If you are like me, my only exposure to figs were in the cookie Fig Newtons. That was until I was a mature adult. I like figs, but they are not my number one fruit choice. That is because I had never had a fresh fig – until now.

We visited our friends Herb and Sarah Ann Lipson. She offered us a fresh fig from her tree in the back yard. What she gave us was a treasure. The fig is about the size of a lemon. The skin is soft. The meat is succulent. Eating that fig was a divine experience. Part of the appreciation was the knowledge that I could have a fig tree in my back yard as well.

Sarah Ann is a wonderfully giving person. She sent us home with a bag full of figs. More wonderfully, she took cuttings from her tree to root a tree for Steve and me. I am soooo excited.

Figs have been around since ancient times. There are many references to them in the bible. Figs grow in bright sunshine with very little water. That means they are perfect for Las Vegas. The story of figs is quite interesting. If you would like to know more, you can read this Wikipedia article and see all the interesting pictures.

Have you ever had a fresh fig?

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Everyday I thank God for the people in my life. You see, I am the luckiest person alive. Of course some days are better than others, but they are all good. Let me tell you what I mean.

I wrote a post recently called Knowledge. It covered several subjects, one of them cholesterol. More specifically, my cholesterol problem. I have very high cholesterol and I am allergic to cholesterol medications.

Susan Murphy tweeted the link. Ellen Cagnassola, in New Jersey happened to read the post. We tweeted back and forth and she mentioned Plant Sterols as a way to lower cholesterol.

Let me tell you about Ellen. She is known as @sweetsoaps on Twitter. She makes all kinds of soaps. Some even have pictures  and monograms on them. When Steve and I spoke at the #140 Conference in New York last year, Ellen made a #BA75 soap for me. She drove from New Jersey into the city, just to meet me in person and deliver the soap. How special is that. Ellen is a fun person to follow on Twitter.

Back to the cholesterol story. Ellen also recommended other things I could try for cholesterol, including exercise. I asked if she had a cholesterol problem. She told me she did when she was younger. Then she directed me to this outstanding article in the Huffington Post that tells the whole story.

Thank you Ellen for sharing your story with me. Thank you for continuing to carry the torch for good health. Thank you for sharing your wisdom with me.

Aren’t you amazed at how many wonderful people you know?

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Once upon a time, when Steve and I were young and could and did eat anything and everything, we enjoyed popovers. With the help of my neighbor, Sue Kimball, I found the perfect recipe. Our popovers were yummy and became an often requested favorite.

Recently I remembered the delectable taste of those popovers. Of course things have changed and we now eat gluten free. Thanks to Google, I found a recipe at gluten free easily. There were many to choose from. This one said “better than sliced bread” so it was the top choice. In our book, it is a winner.

It is a good recipe. The only decision I had to make was what type of milk to use. I used almond milk in the first batch I made. The popovers tasted divine, but they were tough on the outside. I was not happy. And they did not turn out golden brown.

A day later I made another batch using rice milk. Perfection! The popovers were light and airy. Everything was completely satisfactory.  The beautiful brown does add to the enjoyment.

Do you like popovers?

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Plain – Chocolate Chip/Pecan – Parmesan

The other day, on our blog post, Pizza by Request, Francisco Caselles Torrescasan asked questions. Can another cheese be used in the crust? Can you make the crust without cheese?

Good questions need answers, so I went to the kitchen to find out. I made the following.

Quinoa Crust – Plain

1 cup cooked quinoa
1/4 cup egg beaters – or 1 egg, beaten
1/4 cup olive oil
Mix all of the ingredients together.
Using a tablespoon to measure, spread the mixture, a spoonful at a time on parchment paper.
Cook for 20 minutes in 400 degree oven.

I suppose you could make one large crust. I made individual servings to be used for the base of an horderve.

Quinoa Chocolate Chip Cookies

1 cup cooked quinoa
1/4 cup egg beaters – or 1 egg, beaten
1/4 cup olive oil
1/4 cup sugar free chocolate chips
1/4 cup broken pecans
1 packet Susta or other sweetener
Mix all of the ingredients together.
Using a tablespoon to measure, spread the mixture, a spoonful at a time on parchment paper.
Cook for 20 minutes in 400 degree oven.

Quinoa Crust with Parmesan Cheese

1 cup cooked quinoa
1/4 cup egg beaters – or 1 egg, beaten
1/4 cup olive oil
1/2 cup shredded Parmesan
Mix all of the ingredients together.
Using a tablespoon to measure, spread the mixture, a spoonful at a time on parchment paper.
Cook for 20 minutes in 400 degree oven.

We now have three great additions to our diet. Thank you so much for your questions, Francisco Caselles Torrescasan.

Does anyone else have any questions that may turn into great recipes?

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