If you know us at Green Mountain, you know we’re not into the usual New Year’s Resolutions. They just too full of the old way of looking at healthy living, healthy eating, healthy weights, taking care of ourselves. Actually, the old way is not about those things really at all; it’s more about diets. Consider this ditty we posted previously in a FitBriefing that best describes how we encourage looking at the coming year.
I love that little poem! So cute and so true. Eat what I want start when I’m hungry and stop when I’m not. Such a simple thing and so important. Gets us in tune with our bodies needs and keeps the deprivations gremlins from sneaking in. I work a lot with my clients to get them to tune into their appetites and understand their hungry full signals. This is such a fun way of reinforcing that idea. Thank you.
There’s an abundance of happiness for your fur baby in Flagstaff at 7,000’. Find out all of the hidden Dog•gone Friendly spots on our site.
Celebrating Flagstaff's Role in the Apollo Moon Missions. Many milestones occurred in the Flagstaff area including astronaut science training, instrument development and lunar mapping.
Welcome to the Flagstaff Webcam, enjoy one of Arizona’s most magnificent views. Residents and Visitors of Flagstaff enjoy the transforming scenic view throughout the seasons.
We’re getting fancy with our flatbread! Pistachios have dropped a bit in price, so I bought some to celebrate, then dreamed up these fabulous frozen yogurt roll ups using flatbread (of course) and my favorite dark chocolate and chopped up bits of that beautiful green nut. I needed a sweet treat that was less caloric than chocolate cake, but still hit all the right spots, and this turned out to be a winner.
My better half, gentleman that he is, likes to stand at the open freezer, ice cream carton in hand, and spoon vanilla out of the box into his mouth. He blames it on being from Massachusetts, whatever that means, but insists that ice cream is his huge weakness. (So don’t come over to my house and think that the ice cream is okay to eat, unless you want his germs!)
There is no way he could do that when I make these rolled up, chocolate dipped desserts. And because they’re made with yogurt, not heavy whipping cream, they’re much better for you, and no less delicious.
When assembling, handle the flatbread gently as you roll up, and be sure to give them enough time to freeze completely before dipping. They’ll be much easier to handle that way. And of course, if you don’t have pistachios, some other nut will do just fine, too. Or toasted coconut, or crystallized ginger, or…….you name it! Have a blast with them.
In a medium bowl, combine the yogurt, honey, vanilla and salt with a rubber spatula until well blended. Spread 1/2 cup of this mixture down the middle of the flatbread, staying away from the edges. Then, roll up beginning at one of the short ends, gently, allowing the yogurt to flow with the roll and not get squeezed out. Cut into two pieces, then wrap in plastic wrap and freeze overnight.
In a microwave safe bowl, heat the chocolate chips in the microwave, in 30 second increments, until melted. Using a dry rubber spatula, stir in coconut oil, then stir until blended.
Remove the flatbread rolls from the freezer and unwrap. Dip each rolled flatbread slightly more than halfway in the melted chocolate, using your fingertips, then dip each piece in the pistachios while still melted. Place each piece of rolled flatbread on a small baking sheet and freeze again until solid. Then store in the freezer in an airtight container.
One of my favorite memories of my dad was, believe it or not, running errands with him. He was always so busy and productive, always happy, whistling, and running around town in our big van. (It was the seventies, of course we had a van!) I’d sit next to him in a brown upholstered bucket seat, and often we’d take detours on our errand runs, driving down the alleys in search of garbage pick treasures. Garbage picking was unbelievably awesome back then, because real antiques weren’t as valued, and were often pitched in an effort to become more “modern.” Come to think of it, it’s probably this alley trips that instilled in me a real love of all things old…
My dad was a whiz at refinishing and repairing the old furniture and pieces we found in those alleys. Sometimes all anything needed was a bit of lock-tight in the joints to make a chair stop squeaking, or maybe a fresh coat of paint. I still have a few of them today, as do my brothers and sister. He outfitted all of us with stuff for our adult lives when we moved out of the house.
One of my favorite dad errands was to go get bagels for breakfast. My dad loved all things salmon, so this was often a weekend staple. The guy behind the counter would load up a paper bag of salt, garlic, and poppyseed bagels, fill up a container of chive cream cheese, and carefully arrange thin slices of Nova lox on waxed paper for us to take home.
For me, special weekend breakfasts are made complete with a bit of smoked salmon on bread, especially flatbread! The chive cheese can be made with finely minced chives or scallions blended into unflavored cream cheese. Spread on a flatbread, topped with salmon, radishes, capers, thin slices of onion-nothing’s better. And, it’s a good reminder of my sweet dad, and morning errands in the van!
Spread cream cheese on one half of the flatbread, then scatter capers over cream cheese, Place slices of smoked salmon on top of the capers, then the radish, onion, and lettuce. Season if desired with salt and pepper. Fold flatbread in half.
We need W W Points associated with ALL recipes, including Flatbread Flat-out, etc. The Points for Smoked Salmon Nosh-It are missing.
This is a collaboration between Austmann and the Swedish Slottskællan brewery, putting their own unique twist on the Berliner Weisse beer style. It’s a fruit-filled haven, adding peaches and mint to the secondary fermentation process for a refreshing and juicy flavour bomb. The scent is big and bright, dripping with citrus and leading to a lingering finish that’s easy on the hoppy bitterness. - Learn more about Austmann Bryggeri