BEGIN:VCALENDAR
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CALSCALE:GREGORIAN
NAME:UpTo Calendar
X-WR-CALNAME:UpTo Calendar
BEGIN:VEVENT
UID:1710820800:C490FDC5-FFB4-4778-80FC-16326DDD6C21
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Portobello Mushrooms\nCranberries\nBlue cheese (Stilton)\nWalnuts\nSage, Thyme, Rosemary\nApple\nRed Onion\nSpinach\nBeer (e.g. Arrogant Bastard)\nEgg\nPanko/Bread Crumbs (don\'t use flour or oatmeal)\n\nI thinkI got this idea/recipe from Matt and Pam.\n\nVegetarian\n\n\n\nhttp://upto.com/cooking-recipes/veggie-bangers-and-mash-2024-03-19-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/CYkDO
SUMMARY:Veggie Bangers and Mash
DTSTART:20240319
DTEND:20240320
END:VEVENT
BEGIN:VEVENT
UID:1710907200:kknlrhs49rjj864fg77vptbpoc@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Grain like wild rice, quinoa, couscous)\nslivered almonds orother sliced/chopped nut\nCraisons and/or dried fruit like chopped apricots\n1-2 chopped herbs, like parsley, mint, cilantro, etc.\n\nOptional:\nFresh fruit, like mango\nMore chopped veg, like carrot or celery for a crunch, or bell pepper for color\n\nServe as a side dish to any protein or eat on it\'s own!\n\nvegetarian, gluten free\n\nhttp://upto.com/cooking-recipes/pilaf-2024-03-20-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/BCkDO
SUMMARY:Pilaf
DTSTART:20240320
DTEND:20240321
END:VEVENT
BEGIN:VEVENT
UID:1710993600:ADA6CC0E-706E-4221-BC14-7340BE64FC1A
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Ice, one can coconut milk, one-two cans pineapple, one can rum, puree!\n\nIngredients:\nIce cubes\n1/2 cups rum\n1/2-3/4 cups coconutcream and/or milk\n1/4-1/2 cup pineapple chunks\n\nDirections\nFill blender halfway with ice cubes. Add rum, coconut milk, and pineapple chunks. Puree.\n\nServe, garnished with a slice of pineapple and maraschino cherry,if desired.\n\nhttp://upto.com/cooking-recipes/pina-colada-2024-03-21-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/KQkDO
SUMMARY:Pina Colada
DTSTART:20240321
DTEND:20240322
END:VEVENT
BEGIN:VEVENT
UID:1711065600:1dghb4lf7c5krknc68a7l1i8cc@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Sweet or Savory Spinach Pancakes\n\n3-4 cups spinach\n2/3 can of coconut milk\nBlend until smooth\n\nAdd to the blender:\n4 eggs\n2 T flax seed (this helps to thicken the batter as well, especially the longer you let it sit.)\nBlend again briefly\n\nAdd to the blender:\n1/2 C hazelnut flour\n1/3 C shredded coconut, unsweetened\n1/4 C coconut flour\n2 scoops whey protein, unflavored/unsweetened (optional, but add a bit more flour and coconut if you leave it out)\n1tsp baking powder\nCouple dashes of salt\n\nPour straight from the blender onto a low-medium heat griddle with a decent amount of coconut oil. Add more coconut oil when the griddle looks dry. Cook for about 4-6mins on the first side, careful when you flip! And then 3-5mins on the second side.\n\nThis is the base batter. You can keep it simple, like this, so you can have your toppings be sweet and/or savory. (My husband and I like different toppings ;) Or you can add flavor to the batter or individually to each pancake on the grill. Here are two ideas:\n\n1) Berries, cocoa nibs, and topped with yogurt mixed with cinnamon and stevia and toasted coconut.\n2) Cheddar or feta cheese, olives, and topped with yogurt mixed with garlic pepper and dill.\n\nwhole30 paleo vegetarian protein\n\nhttp://upto.com/cooking-recipes/spinach-pancakes-sweet-or-savory-2024-03-22-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/bOuDO
SUMMARY:Spinach Pancakes, Sweet or Savory
DTSTART:20240322
DTEND:20240323
END:VEVENT
BEGIN:VEVENT
UID:1711152000:639CF207-4001-4F73-A6A5-2907A623AB0D
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Homemade Protein Bars\n\nRecipe: \n1/2 cup vanilla whey powder, 1/4 cup flaked coconut, 1/4 cup coconut flour, 1/4 cup milk, 30 g melted 85% dark chocolate. \n\nMix the protein powder and coconut flour with milk and shape the batter into bars. Melt the chocolate in a glass bowl on top of a pot of boiling water. Once melted, dip the bars in the chocolate. Place the bars in the freezer for 30-45 minutes.\n\nBest for: Muscle building and circuit training. Consume 30-60 minutes before exercise.\n\nCalories: 212; Protein: 17 g; Fat: 13 g; Carbs: 9 g; Sugars: 3 g\n\nRead more: http://www.askmen.com/top_10/fitness_top_ten/24c_fitness_list.html#ixzz2N3fZESRM\n\nhttp://upto.com/cooking-recipes/protein-bars-2024-03-23-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/XJuDO
SUMMARY:Protein Bars
DTSTART:20240323
DTEND:20240324
END:VEVENT
BEGIN:VEVENT
UID:1711252800:CBF855B5-7A66-4FB4-A168-774D7B15AB8B
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Pre and Post-Workout Nutrition\n\nPre-Workout, Small Snack (30min-2 hours before)\nProtein and a little fat (and veggies of course)\n\nIdeas:\nAlmonds, nut butter, crudites, deli meat, avocado, salsa\nWholegrains for endurance (1-2 hrs before)\nAlmond butter and celery sticks or crudites\nTrail mix of nuts, add fruit for endurance (1-2hrs before)\nOatsand protein powder (1-2hrs before)\nOmelete and Veggies (1-2 hours before)\nTurkey Collard Wrap with veggies and mustard (mins before. or whole grainan hour before)\nChicken, Sweet Potato, Broccoli (2-3 hrs before)\nCottage cheese or yogurt, berries, melon, and banana if you need endurance (30-60mins before)\nHomemade protein bars (30-60mins before)\nMocha shake, 1cup iced coffee, 1 scoop chocolate whey protein (or unflavored whey with 1T cocoa powder and sweetener) (0-30mins before/after)\n\n\nDuring or Post-Workout Snack (within 45mins of strenuous exercise)\nProtein and carbs 2:1 - 4:1 (Avoid fructose, fruit, and fat) Veggies too...\n\nIdeas:\nProtein powder pumpkin smoothie\nbaked chicken (no oil) and sweet potato\nEgg whites and \nBanana (occasionally, it\'s starchy, but still lots of fructose)\nChicken stir-fry with white rice and veggies\nHummus and whole grain pita\nWhole grain bagel and almond butter (fat in almond butter is reasonably okay post workout)\nDried fruits and nuts\nTuna, mustard, lemon juice, and whole grain crackers\nSalmon, mashed potatoes, and salad\nCereal and milk(and protein powder?)\nEgg white scramble, omelet, quiche with spinach\nTurkey sandwich\nFruit, milk, and protein powder smoothie\nFruit and yogurt\nChocolate milk and protein powder\nPancakes and eggs\nCottage cheese and fruit\nFruit Juice\nWhole grain pizza, lean meats, and veggies\n\n\nhttp://www.fatchick2fitchickblog.com/?p=2054\nhttp://www.askmen.com/top_10/fitness_top_ten/24_fitness_list.html\nhttp://www.askmen.com/top_10/fitness/top-10-post-workout-foods_8.html\nhttp://www.sparkpeople.com/resource/slideshow.asp?show=31\n\nhttp://upto.com/cooking-recipes/pre-and-post-workout-food-2024-03-24-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/0UuDO
SUMMARY:Pre and Post-Workout Food
DTSTART:20240324
DTEND:20240325
END:VEVENT
BEGIN:VEVENT
UID:1711324800:98163A85-D9EF-4AF0-95A0-165BDAC6D7DC
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Smoothies from Liquiteria\n\nCoffee-N-Cacao\norganic coffee, chocolate almond milk, raw cacao, almond butter, banana, sweetener\n\nThe Skinny\nbananas, strawberries, apple cider, fat burner & plant based vegan protein\n\nThe Mean Green\nkale, spinach, mango, banana, pineapple & fresh pineapple juice\n\nBerry Powerful\nblueberries, strawberries, raspberries, bananas, vanilla soy milk, wild berry whey protein & flax seed oil\n\nPeaches-N-Dream\npeaches, strawberries, bananas, apple cider,cinnamon, aloe vera & Energy Memory\n\nGreen Monster\nblueberries, strawberries, bananas, apple cider, Super Green Food Powder, vanilla vegan protein\n\nSoy To The World\nbananas, blueberries, mixed melon, vanilla soy milk, wheatgerm & organic raw honey\n\nBulldozer\nbananas, peanut butter, vanilla soy milk & chocolate whey\n\nMudslide\nblueberries, bananas,rice milk, spiraling & vegan protein\n\nFull Meal Power\nbananas, strawberries, apple cider & Complete Meal Powder\n\nPower Pina Colada\nbananas,golden pineapple, strawberries, apple cider, shredded coconut, bee pollen & lecithin\n\nPapaya Paradise\npapaya, peaches, bananas, apple cider, vanilla soy milk, shredded coconut & organic raw honey\n\nhttp://www.liquiteria.com/Delivery_Menu.html\nsmoothie vegetarian whole30 paleo\n\nhttp://upto.com/cooking-recipes/smoooothies-2024-03-25-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/CruDO
SUMMARY:Smoooothies
DTSTART:20240325
DTEND:20240326
END:VEVENT
BEGIN:VEVENT
UID:1711425600:ECCC263E-EE63-4A78-94B9-B8EA34BAC990
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Asian Carrot Ginger Salad Dressing (or dip, or sauce, great with so many things beyond lettuce!)\n\nAdd to a blender (or processor) chop and pulse until mostly pieces:\n3 med carrots\n1T-1/4C ginger (about one large pieces\n\nThen add and puree until mostly smooth:\n1-3 T sesame or peanut oil\n1-2 T soy sauce or coconut aminos\n3 T rice, white wine, or cider vinegar\n3/4-1 C water\n\nThen add and mix just enough to incorporate (Onion gets bitter if blended too long):\n1/4 C shallot or onion\nPinch of salt to taste\n\nOptional additions, * recommended:\n*1/4-1/2 C of neutral oil (oil will add a smoothness and flavor)\n*1 garlic clove\n*1 tsp lemon juice\n1 T celery\n1 T tomato paste\n2T miso paste\n1-2 tsp sweetener\n\nServe over salad or use as a sauce for anything remotely Asian inspired!\n\nLettuce, red cabbage, kale, avocado, peas (freeze dried for a crunch), edamame, mushrooms, cucumber, red onion, and scallions (or combination thereof). Top with sesame seeds.\n\nhttp://upto.com/cooking-recipes/asian-carrot-ginger-salad-dressing-2024-03-26-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/PjuDO
SUMMARY:Asian Carrot Ginger Salad \"Dressing\"
DTSTART:20240326
DTEND:20240327
END:VEVENT
BEGIN:VEVENT
UID:1711497600:_7134ae9n64rk4ba38gsjib9k68q44b9p6gokcba270q36dhi8gsk4ea470_R20230327@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:1 can chickpeas
1T Tahini
2 cloves garlic
1/2 of chickpea can juice
1/2t lemon juice
Pure until smooth. Serve with paprika sprinkled on top and parsley and a drizzle of olive oil.
Armenian, vegetarian, gluten free
Jordan Hummus - food process in this order, and let blend awhile till creamy smooth:
2 cans chickpeas
1/2 C tahini
1/4 C lemon
1/2 C EVOO (orWATER)
1 tsp salt
2 garlic cloves
1/2 C ICE
Sprinkle with paprika
Drizzle with EVOO, especially if you used water to blend
1/4 tsp cumin optional
\n\nhttp://upto.com/cooking-recipes/hummus--novas---jordanian--2024-03-27-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/sAyDO
SUMMARY:Hummus (Nova\'s & Jordanian)
DTSTART:20240327
DTEND:20240328
END:VEVENT
BEGIN:VEVENT
UID:1711598400:D6C21A14-012F-4B57-A557-906C300D3D99
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:1/2 scoop unsweetened plain whey protein\n2 t hazelnut flout\n2 t sweetened shredded coconut\n2 t dried blueberries, juice sweetened\n1 t dried goji berries\n1/2 t cinnamon\n1 egg\n2-3 T coconut milk\nMix and microwave for 1.5 mins\n\nhttp://upto.com/cooking-recipes/berry-mug-cake-2024-03-28-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/GnuDO
SUMMARY:Berry Mug Cake
DTSTART:20240328
DTEND:20240329
END:VEVENT
BEGIN:VEVENT
UID:1711684800:tbmrfv4alb93uslh2e69cvahi8@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Hot Chocolate Smoothie Recipe\n\nWhen made with the right ingredients, hot chocolate can be a soothing and healthy evening drink, perfect for warming up your bones during colder months.\n\nThis recipe is rich in flavonoids and potassium, nutrients that are essential to supporting healthy heart function. Be sure to include nutmeg and cinnamon - both combine beautifully with banana and raw chocolate powder.\n\nIngredients:\n\n3/4 cup hot chocolate made by mixing 3/4 cup hot water and 2-3 teaspoons of raw,organic chocolate powder\n1 ripe banana\nSmall pinch grated nutmeg\nSmall pinch ground cinnamon\n2 teaspoons honey (optional)\n\nDirections:\nCombineall ingredients in a good blender and process into a hot chocolate smoothie.\n\nEnjoy this nourishing hot chocolate drink.\nPlease note: As long as you don\'t use honey, this recipe is suitable for the Full Body Cleanse program.\n\nhttp://drbenkim.com/hot-chocolate-smoothie-recipe.html\n\nhttp://upto.com/cooking-recipes/hot-chocolate-smoothie-2024-03-29-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/4BfDO
SUMMARY:Hot Chocolate Smoothie
DTSTART:20240329
DTEND:20240330
END:VEVENT
BEGIN:VEVENT
UID:1711756800:d1rcir9r4j8picq4p9p1a1c394@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:http://allrecipes.com/recipe/best-oven-baked-french-toast/\n\n\n\nBest Oven Baked French Toast\n\nPrep Time: 10 Minutes\nCook Time: 30 Minutes\nServings: 8\n\nINGREDIENTS:\n1/2 cup butter, melted (olive oil, coconut oil)\n3/4 cup brown sugar\n1 tablespoon ground cinnamon\n12 slices sandwich bread (stale french bread)\n6 eggs\n1/2 cup milk (or alternative)\n1pinch salt\n\nDIRECTIONS:\n1.Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.\n2.Sprinkle brown sugar and cinnamon evenly over melted butter.\n3.Arrange bread in two layers over brown sugar mixture.\n4.Beat eggs, milk, and salt in a bowl; pour over bread.\n5.Cover and refrigerate overnight.\n6.Preheat oven to 350 degrees F (175 degrees C).\n7.Bake in the preheated oven until golden brown, about 30 minutes.\n\nhttp://upto.com/cooking-recipes/french-toast-bake--optional-prep-night-before--2024-03-30-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/nTfDO
SUMMARY:French Toast Bake (optional prep night before)
DTSTART:20240330
DTEND:20240331
END:VEVENT
BEGIN:VEVENT
UID:1711843200:26ila5ub3makhrs49ehd9uf5rd@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Old fashion: orange bitters, michters bourbon, orange rind,cherry\n\nCardamom bitters\n\nhttp://upto.com/cooking-recipes/old-fashion-2024-03-31-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/QCfDO
SUMMARY:Old Fashion
DTSTART:20240331
DTEND:20240401
END:VEVENT
BEGIN:VEVENT
UID:1711857600:9732EDD3-D96D-4CF0-AFA1-DFD1B1862A46
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:In a sauce pan, saute fresh green beans cut into small pieceswith onion, garlic, and oil. Add chile powder, salt, and pepper and/ora generic all purpose seasoning salt. Cook until tender or overcook slightly, adding water as needed to keep it quite wet. Use an immersion blender to puree the beans and add more water as needed.\n\nI also has some left over broccoli stalks that I threw in as well. I imagine you could throw in carrot other beans, or similar veggies if you need to use them.\n\nServe as you would black canned beans or re-fried beans! We had it with huevos rancheros, corn tortilla, salsa, plantains, and greens.\n\nhttp://upto.com/cooking-recipes/re-fried-green-beans-2024-03-31-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/ZCfDO
SUMMARY:Re-fried Green Beans
DTSTART:20240331
DTEND:20240401
END:VEVENT
BEGIN:VEVENT
UID:1711929600:C30B0393-5F2F-48EF-B715-DD6651834162
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:1 can tuna\n1 egg\n1T almond flour\n1t coconut oil\nseasoning of choice \nFry patties to golden brown\n\nhttp://upto.com/cooking-recipes/tuna-cakes-2024-04-01-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/WCfDO
SUMMARY:Tuna Cakes
DTSTART:20240401
DTEND:20240402
END:VEVENT
BEGIN:VEVENT
UID:1712016000:7g99dsk9c8hgu1pt5dk54nufdo@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:No-tuna \"tuna\" salad sandwich, cut and stacked on top of one another.\nVegan “Tuna” Salad Sandwich\n\n★★★★★\n\n5 from 34 reviews\n\nauthor: Alexandra Stafford total time: 25 minutes yield: 4 Sandwiches\nAdapted from Minimalist Baker’s Everyday Cooking\n\nNotes:\n\nIf you want to makethis vegan, obviously use vegan mayo; if you don’t keep a vegan diet, regular mayo or Greek yogurt also are great. My preference is Greek yogurt.\nAs noted in the post, my friend Diane, who passed along the recipe to me, serves the salad wrap-style in Boston lettuce leaves along with shreddedcarrots. The wraps are so good! I’ll try to upload a picture next time I make them.\nIf you are sensitive to onion, you may want to use less than 1/4 cup. A few commenters found the onion to be a bit too strong. It’s possible the addition of scallions, not in the original recipe, is adding to the extra onion-y flavor, so you could alternatively use fewer scallions.\nINGREDIENTS\n\nFOR THE SALAD: \n\n1 (15-ounce) can chickpeas, rinsed and drained\n1 tablespoon tahini\n3 tablespoons vegan mayonnaise or Greek yogurt, see notes above\n1 teaspoon Dijon or spicy brown mustard\n1 tablespoon maple syrup or agave nectar\n¼ cup diced red onion or less, see notes above\n4 scallions, thinly sliced\n¼ cup diced celery\n¼ cup diced pickle, I use sweet bread and butter pickles\n1 to 2 teaspoon capers, drained and loosely chopped (I like 2 tsp)\nHealthy pinch each sea salt and black pepper\n1tablespoon roasted unsalted sunflower seeds or pumpkin seeds, optional\nfresh lemon, optional, to taste\nFOR SERVING:\n\n8 slices good bread\nBoston lettuce\nINSTRUCTIONS\n\nPlace the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.\nAdd tahini, mayo or Greek yogurt, mustard, maple syrup, red onion, scallions (if using), celery, pickle, capers, salt, pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed. I always add more sea salt to taste and a good squeeze of fresh lemon, too. If the mixture is too dry, I’ll add another tablespoon of Greek yogurt.\nI like serving this salad on soft, fresh bread, but toast bread if you wish, and prepare any other desired sandwich toppings (such as lettuce, tomato, andonion). I’ve been using Boston lettuce alone, and I love it.\nScoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread,add desired toppings and top with second slice of bread. Repeat for additional sandwiches.\n\nFind it online: https://alexandracooks.com/2020/01/08/vegan-tuna-salad-sandwich/\n\nhttp://upto.com/cooking-recipes/chickpea-salad-sandwich--vegan-tuna--2024-04-02-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/QGfDO
SUMMARY:Chickpea Salad Sandwich (Vegan Tuna)
DTSTART:20240402
DTEND:20240403
END:VEVENT
BEGIN:VEVENT
UID:1712289600:A99759DB-E866-468A-9479-47B7ECCDF1F9
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:One massaged kale / \"Any Kale Salad\" recipe.\nDressing of yourchoice.\nOne can of tuna.\n\nServe as is or with crackers or toast.\n\nhttp://upto.com/cooking-recipes/tuna-kale-salad-2024-04-05-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/mMvDO
SUMMARY:Tuna Kale Salad
DTSTART:20240405
DTEND:20240406
END:VEVENT
BEGIN:VEVENT
UID:1712361600:ur5l7nlmq3vkkhafjaiekt87j0@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:The mix:\n2.5oz Lemon juice (~2 lemons)\n1.5oz Lime juice (~2 limes)\n3T Dijon\n3T Worcestershire\n2T Horseradish\n2T Tabasco (or similarhot sauce)\n2T Olive brine\n2tsp Salt\n2tsp Ground pepper\n1tsp celery seed\n\nYou can make this days in advance, in fact I recommend it to let the spices settle, and have on hand for a couple of weeks for single servings or impromptu weekend home brunches.\n\nAdd the mix to 64oz Tomato Juice\nAdd vodka to strength desired, about 16-24oz vodka or 2-3oz per glass.\n\nGarnish with celery, olives, cheese, and/or jerky.\n\nvegetarian, brunch, drink\n\nhttp://upto.com/cooking-recipes/best-bloody-mary-2024-04-06-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/b5vDO
SUMMARY:Best Bloody Mary
DTSTART:20240406
DTEND:20240407
END:VEVENT
BEGIN:VEVENT
UID:1712534400:d1naunl8dheqr6q75f8ni00cr0@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:No Bake Berry Bars\n\nINGREDIENTS:\nCrust\n12 medjool dates, pits removed\n1 cup cashews\n2 tablespoons almond butter\n1 teaspoon cinnamon\npinch of salt\n\nToppings\n6-8 oz blackberries\n6-8 oz blueberries\n1/4cup maple syrup\n1/4 cup coconut butter\nsprinkle of cinnamon\npinch of salt \n\nINSTRUCTIONS:\n1. First make your crust. Add all ingredients for thecrust to a food processor.\n2. Put crust ingredients in an bread pan, press down until evenly distributed.\n3. Now heat up a small saucepan under medium heat. Add your blackberries and blueberries, along with your maple syrup.\n4.Once blueberries and blackberries begin to break down and slightly explode so there is more juice in the pan, add your syrup. Be sure to continuously stir so the mixture doesn’t stick to the bottom or burn.\n5. Once you have almost a runny jam, add your melted/softened coconut cream concentrate along with cinnamon and salt.\n6. When all ingredients are incorporated, pour mixture on top of crust and press flat. Put in the fridge to harden for 30-45 minutes.\n7.Cut into squares and serve!!\n\npaleo vegitarian\n\nhttps://www.againfaster.com/blog/2013/04/02/no-bake-berry-bars/?utm_source=twitter&utm_medium=social&utm_campaign=nutrition&utm_content=nobake%20berrybars\n\nhttp://upto.com/cooking-recipes/no-bake-berry-bars-2024-04-08-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/lovDO
SUMMARY:No Bake Berry Bars
DTSTART:20240408
DTEND:20240409
END:VEVENT
BEGIN:VEVENT
UID:1712721600:E7044F8F-C3A9-4359-94BE-0336E2E34736
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Total Time: 25 min\nPrep 15 min\nCook 10 min\nYield: 6-8 servings\nLevel: Easy\n\nIngredients\n2pounds skin-on, boneless chicken thighs\n1cup thinly sliced red onion\n2tablespoons minced garlic\n2tablespoons minced peeled ginger\n1/4cup soy sauce\n1/4cup fresh tangerine or orange juice\nFreshly ground pepper\nVegetable oil, for the grill\nDirections\nCombinethe chicken, onion, garlic, ginger, soy sauce, juice and 1 teaspoon pepper in a large resealable plastic bag. Seal and shake to coat the chickenwith the marinade. Refrigerate 1 hour or overnight.\n\nPreheat a grill to medium high and oil the grate. Grill the chicken skin-side down until marked, 5 to 6 minutes. Flip and continue to grill until cooked through, about5 more minutes. Let rest 5 minutes before serving.\n\nhttp://www.foodnetwork.com/recipes/guy-fieri/dirty-ps-garlic-ginger-chicken-thighs-recipe/index.html\n\nhttp://upto.com/cooking-recipes/hosseins-garlic-chicken-thighs-2024-04-10-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/EBwDO
SUMMARY:Hossein\'s Garlic Chicken Thighs
DTSTART:20240410
DTEND:20240411
END:VEVENT
BEGIN:VEVENT
UID:1712966400:C6B02ACF-D496-44F9-9AC4-C3D904AD117A
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:1-2 golden brown (maybe a little burnt edges) pineapple rings with a big dollop of whip cream on the top. \n\nOptional toppings: drizzle of honey or caramelized syrup, nuts, cocoa nibs, shaved chocolate, coconut flakes. \n\nIngredients:\n1-2 cans pineapple rings. Or chunks. Or fresh!\n1-2 cans full fat coconut milk. \n\nDirections:\nRoast/broil/grill pineapple 10-20mins. Flip. 5-10mins. \n\nExample:\nhttp://mobile.eatingwell.com/recipes/roasted_pineapple.html\n\nWhip full fat coconut milk into whipped cream. I personally wouldn\'t use sugar. Example: http://minimalistbaker.com/how-to-make-coconut-whipped-cream/\n\nhttp://upto.com/cooking-recipes/roasted-pineapple-and-coconut-whipped-cream-2024-04-13-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/l1zDO
SUMMARY:Roasted Pineapple and Coconut Whipped Cream
DTSTART:20240413
DTEND:20240414
END:VEVENT
BEGIN:VEVENT
UID:1713052800:3q1lot02mq8no03mbm4l6r2le4@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Steak Salad and Amaranth with White Balsamic Yogurt Dressing\n\nRub a steak with 2-3 t herb salt. Cook on high for about 5-8mins on each side for rare to medium rare. In the last few minutes of cooking, add a 1/4 cup of regular or white balsamic vinegar. Let rest 10mins and slice thinly. Serve over a bed of greens and veggies like mushrooms, hearts of palm,and avocado. Garnish with fresh ground pepper.\n\nCook 1 cup amaranth in arice cooker with 3.5 cups water or follow package instructions. Serve withsteak salad as a warm side dish or as the bottom layer of the salad.\n\nDressing:\n1/4 c Yogurt\n1 T Olive oil\n3 T White Balsamic Vinegar\n.5-1 t Herb salt\n.5 Garlic powder\n1-2 t Honey\n\nhttp://upto.com/cooking-recipes/steak-salad-and-amaranth-with-white-balsamic-yogurt-dressing-2024-04-14-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/DyzDO
SUMMARY:Steak Salad and Amaranth with White Balsamic Yogurt Dressing
DTSTART:20240414
DTEND:20240415
END:VEVENT
BEGIN:VEVENT
UID:1713240000:E4EDD0E3-AEF6-43C8-840A-5EDF73FD792E
DTSTAMP:1710840666
LOCATION:Animal, Vegetable, Miracle: http://www.washingtonpost.com/wp-dyn/content/article/2007/05/08/AR2007050800360.html
DESCRIPTION:Asparagus and Morel Bread Pudding\n6 generous servings\n\nA variation of this recipe is a spring favorite of the Kingsolver-Hopp household, featuring the seasonal mushrooms that author Barbara Kingsolver likes to call Molly Moochers. The dish can be chock-full of vegetables, dependingon how much you use.\n\nGreen garlic (immature garlic whose leaves are still green) is simmered with the milk for flavor. Dried mushrooms will work for this dish as well.\n\nAdapted from Deborah Madison\'s \"Local Flavors\" (Broadway Books, 2002).\n\nIngredients\n1head green garlic, coarsely chopped(may substitute 8 to 10 cloves regular garlic)\n3cups whole or low-fat milk\n1pound loaf firm white or multigrain bread, cut into thick slices (preferably stale)\nSea salt\n1to 2 pounds peeled asparagus, trimmed and cut onthe diagonal into13/-inch pieces and soaked in cold water\n3tablespoons unsalted butter\n1large shallot, finely diced (2 to 3 tablespoons)\n12/to 1 pound morel or chanterelle mushrooms, cleaned and coarsely chopped\nFreshly ground black pepper\n4large eggs\n13/cup finely chopped parsley\n3tablespoons finely chopped tarragon or marjoram leaves\n2cups freshly grated Fontina or Gruyere cheese\nad_icon\n\nDirections\nPreheat the oven to 350 degrees. Lightly grease an 8-by-12-inch baking or gratin dish.\n\nCombine the garlic and milk in a medium saucepan. Bring to a boil over medium-high heat, then remove from the heat and set aside to steep (5 to 8 minutes).\n\nIf the bread is not stale, lay it on a large baking sheet and bake for about 10minutes until crisp (but not hard, or the pudding will be mushy). Break the bread into chunks and put it in a large dish. Pour the milk through a strainer over the bread (discarding the garlic) and let it sit while you prepare the vegetables, turning the bread occasionally so that it soaks up as much of the liquid as possible.\n\nFill a large skillet23/of the way with water and bring to a boil over high heat. Lightly salt the water and add theasparagus pieces; cook about 3 minutes or until the vegetables are crisp-tender. Drain and rinse with cold water to stop the cooking.\n\nMelt half the butter in a medium nonstick skillet over medium heat. Add the shallot and cook for 1 minute, stirring, then add the mushrooms. Increase the heat to high and cook for several minutes, stirring, until the mushrooms brownin places and exude their liquid. Remove from the heat and season with salt and pepper to taste.\n\nBreak the eggs into a large bowl and whisk until smooth. Add the parsley, tarragon or marjoram, 1 teaspoon salt and pepperto taste. Add the soaked bread and any liquid left in the dish, the asparagus-mushroom mixture and its juices and23/of the cheese, mixing well. Pour into the prepared baking or gratin dish and use a spatula to even it out.Sprinkle with the remaining cheese and dot with the remaining butter. Bakefor 45 minutes to 1 hour, or until puffed and golden brown. Let cool for a few minutes before serving.\n\nNUTRITION {vbar} Per serving: 541 calories, 29 g protein, 47 g carbohydrates, 27 g fat, 15 g saturated fat, 213 g cholesterol, 958 mg sodium, 3 g dietary fiber. Recipe tested by Bonnie S. Benwick; e-mail questions tofood@washpost.com.\n\nhttp://upto.com/cooking-recipes/asparagus-and-mushroom-bread-pudding-2024-04-16-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/7lzDO
SUMMARY:Asparagus and Mushroom Bread Pudding
DTSTART:20240416
DTEND:20240417
END:VEVENT
BEGIN:VEVENT
UID:1713326400:ptsqn5gk98clcki4e8sjb17o74@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Food process 2-4 cups kale with 1/4 c olive oil, 2-4 garlic cloves, 1/2 c Parmesan cheese, 2 T lemon juice, pinch salt and pepper.\n\nOptional additions, substitutes, or mix-in ideas: chard, spinach, pinenuts, walnuts, hazelnuts, basil, avocado, milk, cream, nutritional yeast, pasta water.\n\nServe over pasta, grain salad, fish, chicken, roasted veggies, toast, or green eggs.\n\nhttp://www.rawmazing.com/raw-avocado-kale-pesto-with-zucchini-noodles/ \nhttp://www.loveandlemons.com/2013/04/02/kale-walnut-pesto/\n\nhttp://upto.com/cooking-recipes/kale-pesto-2024-04-17-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/eWzDO
SUMMARY:Kale Pesto
DTSTART:20240417
DTEND:20240418
END:VEVENT
BEGIN:VEVENT
UID:1713484800:ro6r0sdo06dee55ugrhu5an4fk@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Super easy!\n\nMix together, just enough to form a ball:\n2 3/4 C Whole Wheat Flour\n3/4 t Salt\n1/4 C Olive Oil\n3/4 C Water\n2-3 t RedWine Vinegar or Lemon Juice\n\nOptional additions:\nFresh ground pepper\nRosemary\nSage\n\nRoll out two crusts for your savory pie or flatbread. Freeze or refrigerate in flat disks wrapped in plastic wrap, inside an additional ziplock if storing longer than a couple of days.\n\nSince it is soooo easy, I recommend making a double batch and freezing half!\n\n\n\nhttp://upto.com/cooking-recipes/olive-oil-pie-crust-2024-04-19-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/0gqDO
SUMMARY:Olive Oil Pie Crust
DTSTART:20240419
DTEND:20240420
END:VEVENT
BEGIN:VEVENT
UID:1713571200:gpm84ise9ih0t6cukomjn1u9hs@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Simple!\n\nYou take like a cup of dry instant oatmeal, a cup of your favorite crunch cereal (I used a sugar free organic one similar to Frosted Flakes). Put that in a big bowl. Add non dairy milk slowly while mixing and crushing the cereal until you have a very thick oatmeal consistency (doesn’t take too much milk, maybe 1/2 cup). \n\nThen add a tablespoon of peanut butter, a tablespoon of honey, and mix. Then add cocoa powder while mixing until the mixture is pretty dry, like a cookie dough consistency. \n\nThen make the mixture into 1.5 inch balls, and roll them in cocoa powder until they’re coated and shake off the excess.\n\nhttp://upto.com/cooking-recipes/oatmeal-truffles--low-sugar-no-bake--2024-04-20-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/nTqDO
SUMMARY:Oatmeal Truffles (low sugar, no-bake)
DTSTART:20240420
DTEND:20240421
END:VEVENT
BEGIN:VEVENT
UID:1713672000:ijrhr7o3rr4rkvd4t226omht0o@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Mix until thoroughly combined and holding together:\n1c almond/cashew/pecan pulp (wet, straight from making nut milk)\n1/4c nut butter (sunflower)\n2-3 scoops plain protein powder (whey)\n1/4 c coconut flakes, unsweetened (plus more for rolling)\n1/4 c flax meal\n1/4 c chia seed\n1 t coarse salt (plus more for rolling)\n\nOptional mix-ins:\n1 handful cocoa nibs (1/4c)\n1 handful goji berries (1/4c)\n1T-1/4c sesame seeds\n1-2 t ginger powder\n1-2 t crushed red pepper or cayenne\n\nSoft chewy bars:\nForm heaping tablespoon size balls and then press into coarse salt and more coconut flakes forming round cookie shapes. Or roll out and cut into squares. Freeze to save for more than a day or two. You can eat them straight from the freezer.\n\nCrackers:\nRoll out the whole batch into one or two sheets about 1/4 inch thick or thinner. Score/cut the sheets into cracker size pieces.Bake at 350 degrees for 30-40mins flipping them half-way through if you can. Let cool and break apart into pieces. Enjoy in place of any regular crackers or chips! Also use in place of salad croutons, crostini bread, or for pre or post work-out snack.\n\nhttp://upto.com/cooking-recipes/alans-savory-protein-nut-bars-or-crackers-2024-04-21-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/0jqDO
SUMMARY:Alan\'s Savory Protein Nut Bars or Crackers
DTSTART:20240421
DTEND:20240422
END:VEVENT
BEGIN:VEVENT
UID:1713830400:9BFB0A95-72AB-4A0F-BE83-5E6B57788F15
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Sauté potatoes, leek, and garlic in some oil until slightly browned. Add salt, ground pepper, and poultry seasoning or similar spices, and broth. Boil until potatoes are tender. And chopped pea shoots, kale, or spinach and finish boiling until wilted.\n\nhttp://upto.com/cooking-recipes/potato-leek-and-pea-shoot-soup-2024-04-23-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/BmqDO
SUMMARY:Potato, leek, and pea shoot soup.
DTSTART:20240423
DTEND:20240424
END:VEVENT
BEGIN:VEVENT
UID:1713931200:48850226-6F95-4F78-9593-4768FC07688E
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Winter Pot Pies\n\n1 easy olive oil crust or premade crust/pastry\n\nSauté, slowly adding each ingredient. \n4T butter\n1 onion, chopped\n1 cup diced carrots\n1 cup frozen spinach\n1 cup diced celery or 1 can copped artichoke hearts. \n1 can white or brown beans\n1 cup frozen peas\n1/2 cup dry white wine or less vinegar\n1 t salt \n1/2 t fresh ground pepper\n\nBoil together:\n3 cups stock\n3 T of Thyme, Rosemary, and/ or Sage\n\nRue:\nMelt 4 T butter slowly whisk in1/3 cup flour and/or gravy packet. \n1cup milk/cream (I used almond/cashew milk with cinnamon and vanilla. \n1. Using one of the ramekins as a template, trace 6 circles from puff pastry sheets, adding 1-inch for overhang on all sides. Place on tray. Cover withplastic wrap. Refrigerate until ready to use.\n2. Preheat oven to 400°F. Melt 4 tablespoons of the butter in large skillet on medium-high heat. Add onions, carrots and celery; cook and stir 5 minutes. Add peas and zucchini; cook and stir 3 minutes or until tender. Add wine to skillet; bring to boil. Stir in chicken. Season with 1/2 teaspoon of the sea salt and 1/4 teaspoon of the pepper. Set aside.\n3. Bring stock, thyme and rosemary to boil in medium saucepan. Reduce heat to low; cover and simmer until ready to use. Melt remaining 4 tablespoons butter in medium saucepan on medium heat.Sprinkle with flour. Stir with whisk until mixture is well blended. Reduceheat to medium-low; cook and stir 2 minutes or until mixture turns golden. Immediately add 1 cup of the stock, whisking until mixture is smooth. Whisk in remaining stock and heavy cream until smooth. Stirring constantly, bring to boil on medium-high heat and boil 1 minute or until sauce is thick. Season with remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper.\n4. Pour sauce over mixture in skillet. Toss gently until well coated. Fill each ramekin about 3/4 full with chicken mixture. Place a pastry round on top of each ramekin. Press excess pastry firmly all around side of ramekin. Place ramekins on baking sheet.\n\n6 ramekins or soufflé dishes (8- or 10-ounce) or one large corningware. \nBake 20 to 25 minutes or until golden brown.\n\nFilling can be made a day ahead.\n\n\nhttp://upto.com/cooking-recipes/winter-pot-pie-2024-04-24-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/bAyDO
SUMMARY:Winter Pot Pie
DTSTART:20240424
DTEND:20240425
END:VEVENT
BEGIN:VEVENT
UID:1714003200:2EB404B3-D482-406C-98D7-9E468F732650
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Leo\'s Favorite. \nOne crust.\n\nhttp://upto.com/cooking-recipes/blackberry-lemon-pie-2024-04-25-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/RgyDO
SUMMARY:Blackberry Lemon Pie
DTSTART:20240425
DTEND:20240426
END:VEVENT
BEGIN:VEVENT
UID:1714089600:q32p5bso5ku6brc39o0rlpl6i0@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:1 can of Coconut Milk (full fat)\nOptional:\n1 t+ to taste Honey or sweetener of choice\n1 t Vanilla\n \nPlace the can of coconut milk, or 2 cups fresh, in the refrigerator overnight. Chill a glass or metal bowl in the freezer along with your beaters for at least 30 minutes. Carefullyremove the coconut milk from the fridge so you don’t disturb the separation. Scoop off the cream that has risen to the top and place in chilled bowl.You can save the thinner coconut water for shakes or other uses.\n\nBeat the cream on high until peaks form, about 2-3 minutes. Drizzle a teaspoon of honey in while the beaters are still going.\nI like to place the bowl of whipped cream in the fridge for 15-20 minutes and then beat it again right before serving it.\n\nhttp://www.againstallgrain.com/2013/03/02/coconut-whipped-cream/\n\nhttp://upto.com/cooking-recipes/coconut-milk-whipped-cream-2024-04-26-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/uUyDO
SUMMARY:Coconut Milk Whipped Cream
DTSTART:20240426
DTEND:20240427
END:VEVENT
BEGIN:VEVENT
UID:1714176000:57npeq0rvqc2dp52688sbhi973@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Very ripe bananas - about 15 small, 8-10 medium, 7 large\n1 C flour\n1/2 C soft butter\n1 T vinegar, e.g. ACV\n2 tsp baking soda\n1 tsp baking powder\n1 tsp salt\n1 tsp vanilla extract\n1 C chocolate chips (optional)\n\nMix everything! Chocolate chips last.\n\nPour into 8x8, 9x9, or loaf pan\nBake at 350 degrees - until fork comes out clean\nIt takes a long time to bake!\n\nhttp://upto.com/cooking-recipes/just-banana-bread--no-added-sugar--2024-04-27-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/oHyDO
SUMMARY:Just Banana Bread (no added sugar!)
DTSTART:20240427
DTEND:20240428
END:VEVENT
BEGIN:VEVENT
UID:1714348800:0085D174-B905-4C71-BFC0-C7F93B06BF8A
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:From The Indian Slow Cooker by Anupy Singla\nBlack Chickpea Curry (kaala chana)\n\nIngredients:\n3 cups dried black chickpeas, cleaned and washed\n1 medium yellow or red onion, peeled and quartered\n1 medium tomato, quartered\n1 2-inch piece ginger, peeled and roughly chopped\n4 cloves garlic, peeled\n4-6 green Thai, serrano, or cayenne chiles, stems removed\n1 tablespoon cumin seeds\n1 teaspoon turmeric powder\n1 teaspoon red chile powder\n2 tablespoons salt\n7 cups water\n2 tablespoons cilantro\n2tablespoons lemon juice\n\nDirections:\n1. Place the black chickpeas in a 5-quart slow cooker.\n2. In a food processor, puree the onion, tomato, ginger, garlic, and green chiles into a paste. Add this mixture to the slow cooker.\n3. Add the cumin, turmeric, red chile powder, salt, and water to the slow cooker.\n4. Cook on high for 9 hours.\n5. Using the back of aspoon, an immersion blender, or a regular blender, mash about a third of the beans. (We usually omit this step and leave them whole.)\n6. Add the cilantro and lemon juice. Serve with steaming bowls of basmati or brown rice.\n\nTo make this dish in a 3 1/2 quart slow cooker, halve all the ingredients and proceed with the recipe. It will take less time to cook (about 6 hours).\n\nhttp://upto.com/cooking-recipes/caleba-black-chickpea-curry-2024-04-29-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/k7yDO
SUMMARY:Caleb\'a Black Chickpea Curry
DTSTART:20240429
DTEND:20240430
END:VEVENT
BEGIN:VEVENT
UID:1714449600:8gvia0qiqlmdmjrq1tccml0oas@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Cook and strain soba, whole wheat, brown rice pasta or othernoodles.\nMix 1/4C unsweetened peanut butter with 1 tbsp soy sauce, 1 tbsp rice vinegar, 1-2 cloves fresh or 1 tsp powdered garlic and 1-3 tsp fresh or 1 tsp powdered ginger, honey/stevia to taste (leave out if using sweet peanut butter).\nmix together peanut sauce and noodles.\nOptional, toast sesame seeds on a dry skillet until brown and add to sauce and noodles.\nEnjoy hot, warm, or chilled!\n\nAdd or have on the side with steamed veggies like broccoli or kale, fresh summer rolls, chicken, tofu, or pork.\n\nhttp://upto.com/cooking-recipes/peanut-and-sesame-noodles-2024-04-30-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/FlyDO
SUMMARY:Peanut and Sesame Noodles
DTSTART:20240430
DTEND:20240501
END:VEVENT
BEGIN:VEVENT
UID:1714536000:23593131-1850-4BD8-9039-F71DA7959A9C
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:1) Bake raw eggs in their shell for 20-30 mins at 325-350 degrees starting with a cold oven. Use a muffin tin or place right on the rack.Great for large quantities!\n\n2) Boiled: Bring eggs to boil in water (or place in the eggs after the water is boiling). Then set the timer for 3-5mins for soft, 6-9mins for medium, and 10-15mins for hard boiled. The rangeis for the egg size from medium to extra large. Optional: run under cold water or place in an ice bath to stop the cooking immediately.\n\n3) Bake cracked eggs in greased muffin tins or ramekins in a pre-heated oven at 375 for 12-15 minutes for runny yolks, 15-18 minutes for soft-cooked yolks, or20 minutes for hard-cooked yolks. Sprinkle desired seasoning on top. Optional: add bacon, deli meat, cooked potato, or other vegetables underneathto make breakfast like egg-muffins.\n\nhttp://upto.com/cooking-recipes/soft-medium-and-hard-eggs-x3-2024-05-01-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/v8yDO
SUMMARY:Soft, Medium, and Hard Eggs x3
DTSTART:20240501
DTEND:20240502
END:VEVENT
BEGIN:VEVENT
UID:1714622400:uktipkg9g6piuv5p1osddeskl0@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Pie Crust\n\nI always use these proportions:\n\n-2 sticks of FROZEN butter\n-2 cups of flour \n-Chilled lemon water (1:2 lemon juice to water) - you can use white vinegar here, it doesn\'t affect the taste, but I just think lemon juice is nicer to work with\n\n-I grate the butter with a cheese grater (this is a workout and the hardest part) into a chilled bowl, then mix with the flour, and using a fork blend it all together and break up any butter-chunks.\n-Side note: it\'s important to keep everything cold, because when the flour gets wet&warm&mixed it starts to bind to itself, and that\'s what makes for a tough and chewy crust---no bueno.\n-I don\'t have a set volume of lemon water to use, because I always eyeball it (because I\'ve found most recipes don\'t use enough). Pour a little in, stir and mix with a fork, and repeat until you have a mixture that you can form into a ball (it will probably crack, but you just need enough water to hold it together). Avoid over-mixing! Over mixing causes it to get all tough andchewy.\n-cut the ball in half, saran wrap each new ball, refrigerate for30 minutes (optional, but at least refrigerate the second half while you roll out the first)\nRolling out the crust I know you know how to do, but then I usually glaze the top with an egg white so that it\'s nice and glossy(sprinkle of sugar never hurts!:)\n\n\nhttp://upto.com/cooking-recipes/nevadas-perfect-pie-crust-2024-05-02-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/XYMDO
SUMMARY:Nevada\'s Perfect Pie Crust
DTSTART:20240502
DTEND:20240503
END:VEVENT
BEGIN:VEVENT
UID:1714708800:9AE4BF51-64CC-46B3-A823-E80C4E83C214
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:INGREDIENTS\n2 medium yellow onions, thinly sliced\n4 medium garlic cloves, thinly sliced\n1 cup chicken stock or low-sodium chicken broth\n1 tablespoon packed dark brown sugar\n1 tablespoon chili powder\n1 tablespoon kosher salt, plus more as needed\n1/2 teaspoon ground cumin\n1/4 teaspoon ground cinnamon\n1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed\n2 cups barbecuesauce (optional)\n\nINSTRUCTIONS\nPlace the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar,chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.\nTurn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.\nIf the pork has a bone, remove and discardit. Using 2 forks, shred the meat into bite-sized pieces, discarding anylarge pieces of fat. Return the shredded meat to the slow cooker, add thebarbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with saltas needed.\n\n\n\n\n\nhttp://upto.com/cooking-recipes/shredded-pork-shoulder-2024-05-03-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/W5MDO
SUMMARY:Shredded Pork Shoulder
DTSTART:20240503
DTEND:20240504
END:VEVENT
BEGIN:VEVENT
UID:1714780800:_74qkaci46l33eba3611jab9k8orkcb9o6cr4cb9l6cq4ah9g6gs48g9n6s_R20210504@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:1-3T Chia seeds\n1C water, almond milk, coconut milk, or chocolate milk\nSweetener of choice, to taste. Stevia, honey, etc. \n\nMixin a jar with a lid and then immediately shake to thoroughly mix. Let sit for a few minutes and then shake again. Refrigerate for an hour or over night. \n\nMix in or top with fruit, coconut flakes, chocolate, granola, nuts, etc. \n\n\nPaleo flan tapioca\n\n[note to self: 1+1/4 C chia in the large pyrex bowls (7C) + liquid to top, whisk = is great consistency!]\n\nhttp://upto.com/cooking-recipes/chia-pudding-snack-2024-05-04-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/xxMDO
SUMMARY:Chia Pudding Snack
DTSTART:20240504
DTEND:20240505
END:VEVENT
BEGIN:VEVENT
UID:1714867200:BE63885A-FFC7-4A88-860A-A477ACDB663F
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Pineapple juice\nCoconut milk (from the pulp)\nFresh if possible, or use an organic mix.\n\nhttp://upto.com/cooking-recipes/homemade-pina-coladas-2024-05-05-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/PNMDO
SUMMARY:Homemade Pina Coladas
DTSTART:20240505
DTEND:20240506
END:VEVENT
BEGIN:VEVENT
UID:1714953600:shorn6gvealg1gdpqscd2ioo8o@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Här hemma bejakar vi mångfald i vår matlagning. Den här köttfärslimpan får bli ett exempel på hur man utnyttjar influenser från olika kulturer i köket. Min fru Ditte lagade limpan och själv bidrog jag, förutom bilden, med en variant på tsatsiki och med sugar snaps, som är ett slags sockerärtor (och inte sprit med socker i).\n\nKöttfärslimpa:\n500g nötfärs\n1 pkt feta\n1 dl krossade tomater\n2 msk tomatkoncentrat\n2 vitlöksklyftor\n0,5 chili\n1 tsk torkad timjan\n1 tsk flingsalt\n\nSätt ugnen på 250°. Smula sönder fetan, finhacka vitlöken och chilin. Rör ihop alla ingredienserna i en bunke. Forma röran till en limpa och lägg den i en smord ugnsfast form. Sätt sedan in formen i ugnen och sänk värmen till 175°. Grädda i 50 min. Ös då och då.\n\nTsatsiki:\n1 dl turkisk/grekisk yogurt\n1 dl riven avrunnen gurka\n2 krm salt\n0,5 dl finhackad färsk mynta\n1 tsk olivolja\n1 nypa malda nejlikor\n1 nypa svartpeppar\n\nRiv gurkan grovt, salta den lätt och låt den ligga i en sil i ca 20 min. Under tiden hackar du myntan. Kramaut vätskan ur gurkan och blanda den med jogurten samt de övriga ingredienserna.\n\nÅngkokta sugar snaps med smör och ströbröd:\nca 2 hg sugar snaps (det går även bra med sockerärtor)\n2 msk smör\n1 msk ströbröd\nsalt\n\nKokasaltade sugar snaps i en ångkastrull i 5 min. Smält samtidigt smöret i en stekpanna häll i ströbröd och låt det fräsa en kort stund till brödet blivit gyllenbrunt. Sedan lägger du i väl avrunna sugar snaps i stekpannan och rör om.\n\nhttp://www.nyfikengra.se/kottfarslimpa-multikulti/#.WQr_-0mTAeR.facebook\n\nhttp://upto.com/cooking-recipes/dittes-meatloaf--köttfärslimpa-multikulti--2024-05-06-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/aDMDO
SUMMARY:Ditte\'s Meatloaf (Köttfärslimpa Multikulti)
DTSTART:20240506
DTEND:20240507
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UID:1715054400:DF9B6FDF-D355-414A-B960-2B82B7483934
DTSTAMP:1710840666
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DESCRIPTION:Pizza, tomato sauce, mozzarella, caramelized onions, peppercinis\n\nhttp://upto.com/cooking-recipes/pizza-tomato-sauce-mozzarella-caramelized-onions-peppercinis-2024-05-07-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/mtMDO
SUMMARY:Pizza, tomato sauce, mozzarella, caramelized onions, peppercinis
DTSTART:20240507
DTEND:20240508
END:VEVENT
BEGIN:VEVENT
UID:1715140800:43FCB73C-4743-4963-A277-8FB845B07562
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Mexicana Eggs Florentine\n\nSauteed spinach with olive oil, lime juice, cilantro over a grilled tortilla with cheese, top with a sunnyside up egg. \n\nOptional additions: garlic, spring onions, green onions, or ramps, top with fresh salad\n\nhttp://upto.com/cooking-recipes/mexicana-eggs-florentine-2024-05-08-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/2ATDO
SUMMARY:Mexicana Eggs Florentine
DTSTART:20240508
DTEND:20240509
END:VEVENT
BEGIN:VEVENT
UID:1715227200:6066029B-4D3A-4FCA-B019-85BE31EBAD38
DTSTAMP:1710840666
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DESCRIPTION:Half pea shoots half spinach or other lettuce \nlittle kale chopped small\nbroccoli flowers\none grated carrot\none chopped celery, 1/4 cucumber, or sweet radish\none chopped apple\nsome craisons, walnuts\ncheese: feta, goat, or cotija (mexican crumbly cheese)\n\ndressing: vinegar and balsamic or make some sweet vinaigrette: 1/2 olive oil, 1/2 rice/cider/red wine vinegar, some of these: mustard, jam, salt, pepper, stevia/honey -- shake in jar to mix\n\nhttp://upto.com/cooking-recipes/pea-shoot-salad-2024-05-09-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/M6TDO
SUMMARY:Pea Shoot Salad
DTSTART:20240509
DTEND:20240510
END:VEVENT
BEGIN:VEVENT
UID:1715400000:C2959300-96EE-44E0-AB41-89C9F1F431FF
DTSTAMP:1710840666
LOCATION:Animal, Vegetable, Miracle: http://www.washingtonpost.com/wp-dyn/content/article/2007/05/08/AR2007050800360.html
DESCRIPTION:Asparagus and Morel Bread Pudding\n6 generous servings\n\nA variation of this recipe is a spring favorite of the Kingsolver-Hopp household, featuring the seasonal mushrooms that author Barbara Kingsolver likes to call Molly Moochers. The dish can be chock-full of vegetables, dependingon how much you use.\n\nGreen garlic (immature garlic whose leaves are still green) is simmered with the milk for flavor. Dried mushrooms will work for this dish as well.\n\nAdapted from Deborah Madison\'s \"Local Flavors\" (Broadway Books, 2002).\n\nIngredients\n1head green garlic, coarsely chopped(may substitute 8 to 10 cloves regular garlic)\n3cups whole or low-fat milk\n1pound loaf firm white or multigrain bread, cut into thick slices (preferably stale)\nSea salt\n1to 2 pounds peeled asparagus, trimmed and cut onthe diagonal into13/-inch pieces and soaked in cold water\n3tablespoons unsalted butter\n1large shallot, finely diced (2 to 3 tablespoons)\n12/to 1 pound morel or chanterelle mushrooms, cleaned and coarsely chopped\nFreshly ground black pepper\n4large eggs\n13/cup finely chopped parsley\n3tablespoons finely chopped tarragon or marjoram leaves\n2cups freshly grated Fontina or Gruyere cheese\nad_icon\n\nDirections\nPreheat the oven to 350 degrees. Lightly grease an 8-by-12-inch baking or gratin dish.\n\nCombine the garlic and milk in a medium saucepan. Bring to a boil over medium-high heat, then remove from the heat and set aside to steep (5 to 8 minutes).\n\nIf the bread is not stale, lay it on a large baking sheet and bake for about 10minutes until crisp (but not hard, or the pudding will be mushy). Break the bread into chunks and put it in a large dish. Pour the milk through a strainer over the bread (discarding the garlic) and let it sit while you prepare the vegetables, turning the bread occasionally so that it soaks up as much of the liquid as possible.\n\nFill a large skillet23/of the way with water and bring to a boil over high heat. Lightly salt the water and add theasparagus pieces; cook about 3 minutes or until the vegetables are crisp-tender. Drain and rinse with cold water to stop the cooking.\n\nMelt half the butter in a medium nonstick skillet over medium heat. Add the shallot and cook for 1 minute, stirring, then add the mushrooms. Increase the heat to high and cook for several minutes, stirring, until the mushrooms brownin places and exude their liquid. Remove from the heat and season with salt and pepper to taste.\n\nBreak the eggs into a large bowl and whisk until smooth. Add the parsley, tarragon or marjoram, 1 teaspoon salt and pepperto taste. Add the soaked bread and any liquid left in the dish, the asparagus-mushroom mixture and its juices and23/of the cheese, mixing well. Pour into the prepared baking or gratin dish and use a spatula to even it out.Sprinkle with the remaining cheese and dot with the remaining butter. Bakefor 45 minutes to 1 hour, or until puffed and golden brown. Let cool for a few minutes before serving.\n\nNUTRITION {vbar} Per serving: 541 calories, 29 g protein, 47 g carbohydrates, 27 g fat, 15 g saturated fat, 213 g cholesterol, 958 mg sodium, 3 g dietary fiber. Recipe tested by Bonnie S. Benwick; e-mail questions tofood@washpost.com.\n\nhttp://upto.com/cooking-recipes/asparagus-and-mushroom-bread-pudding-2024-05-11-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/N2TDO
SUMMARY:Asparagus and Mushroom Bread Pudding
DTSTART:20240511
DTEND:20240512
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BEGIN:VEVENT
UID:1715486400:A3285927-A155-496D-9152-86BE8D3C6A8F
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:http://upto.com/cooking-recipes/salad-with-arepas-and-salsa--spinach-pea-shoots-craisons-walnuts-cheese-oil-vinegar--2024-05-12-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/6WTDO
SUMMARY:Salad with Arepas and Salsa (Spinach, pea shoots, craisons, walnuts, cheese, oil vinegar)
DTSTART:20240512
DTEND:20240513
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BEGIN:VEVENT
UID:1715558400:vb65pbp3vb255hsm5k6gc4hquo@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Buttered bread with a layer of sharp cheddar cheese. Mix tuna, mustard, mayo, some onions and fill sandwiches. Grill on super low witha lid until golder brown on each side. Several minutes on each side.\n\nMark Bittman\'s no-mayo cabbage salads: http://markbittman.com/spicy-no-mayo-coleslaw\n\nhttp://upto.com/cooking-recipes/tuna-melt-with-coleslaw-2024-05-13-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/ZZTDO
SUMMARY:Tuna melt with coleslaw
DTSTART:20240513
DTEND:20240514
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BEGIN:VEVENT
UID:1715659200:u3iu6tc9me17hj2q5q9j9knc14@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Process onion arugula add minced meat.\n\nhttp://upto.com/cooking-recipes/kasjas-arugala-meatballs-2024-05-14-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/8hTDO
SUMMARY:Kasja\'s Arugala Meatballs
DTSTART:20240514
DTEND:20240515
END:VEVENT
BEGIN:VEVENT
UID:1715731200:jq792a0kgnpdoiofvmai1tikgo@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:-Any sausage, we had trader joes chick sausage handy.\n-Sautesome chopped kale with butter, salt and pepper, and we used a lemon pepper mix. I think lemon goes well with kale, so if you have fresh lemon you can use that with fresh ground pepper!\n-Sunny side up egg on toast.\n\nhttp://upto.com/cooking-recipes/chicken-sausage-butter-sauted-kale-sunnyside-egg-and-toast-2024-05-15-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/hUUDO
SUMMARY:Chicken sausage, butter sauted Kale, sunnyside egg and toast
DTSTART:20240515
DTEND:20240516
END:VEVENT
BEGIN:VEVENT
UID:1715990400:nn93cr6uae6qo8s62vkr4vki68@google.com
DTSTAMP:1710840666
LOCATION:
DESCRIPTION:Chickpea Salad Sandwiches with Sauteed Veggies\n\nCan of chickpeas smashed with a fork, mayonnaise, mustard, sweet relish, salt and pepper. (Couple tablespoons of mayo, couple of teaspoons of mustard and relish)\nAdd celery or any shredded veggies if you want--we had some broccoli flowers that we chopped and added. \n\nThen we sauteed some cabbage, carrots, and parsnips with olive oil, garlic paste and Cajun seasoning. \n\n\n\nhttp://upto.com/cooking-recipes/chickpea-salad-sandwiches-with-sauteed-veggies-2024-05-18-00-00\n\nPowered by UpTo\nhttp://upto.com
URL;VALUE=URI:http://upto.com/e/jDUDO
SUMMARY:Chickpea Salad Sandwiches with Sauteed Veggies
DTSTART:20240518
DTEND:20240519
END:VEVENT
END:VCALENDAR