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What’s For Dinner?






I have trouble imagining what it feels like to dread these words. Even when I had three children under three and my life was in complete and total chaos, making dinner was still the bright spot in my day. Cooking puts me in my zone. It is an outlet for my creativity, and it gives me the ultimate reward because I always get to enjoy eating my own creations. The only ting that is going to save the health of America is if we can get people cooking their own meals in their own homes. I have decided that it is a mission of mine to do just that. I have started with children by leading a cooking club through the 4H organization and I am inspired to do more by focusing on adults as well.

I believe that time constraints are the biggest roadblock when it comes to families preparing their own home cooked meals. By the time that people work an eight-hour day, or even longer, then pick up the kids, and take them to their afterschool activities they just don’t feel that they have the energy to spend an hour cooking dinner. When dinner isn’t prepared at home, the dish-doing that goes along with it is non-existent and it cuts down on how often the kitchen needs to be cleaned as well. All of these things combined make those signs on the restaurants that people pass at the end of a long day shine about one hundred times more brightly. I think that it is vital however, for everyone to find their own way to work up their willpower and drive home to eat dinner there.

Preparing food at home and eating it there is firstly the absolute best thing that we can do for the health of our bodies. Secondarily, eating at home together is some of the best bonding time that a family can get. Eating at home is a more ecologically healthy choice because in doing so gobs of portable containers are avoided, and it is more socially conscious because food service workers, specifically in the fast food industry, are vastly underpaid. With so many serious reasons to get back into the kitchen and cook our own dinner why aren’t we doing it? I have heard so many answers to this question, from the excuses that back up a basic lack of motivation to the truly and deeply stupid. People have actually told me that cooking at home leaves leftovers, and they just don’t do leftovers. Then they look at me with a look like day old food is disgusting or something. I will tell you what is disgusting…disgusting is when a person gets to a place in their life where they don’t even realize what an over privileged, ignorant, craptastic, statement that is to make. People are starving all over the world for goodness sake, and you are telling me that food that has waited in your state of the art stainless steel fridge overnight is gross? Good grief!

Making the week’s meals on a day off is a method that works well for a great deal of people. Getting up on Sunday and shopping before putting together a the meals for the week along with your children is even a great way to spend a family day. Top it off with homemade dinner and a walk or a bike ride, and you are super-parenting right there! It is important to understand how to recognize when we have gotten so busy that we are actually damaging the health of our families. I am always adding new recipes to this blog, and I hope that you will try some of them out. Recently all of my recipes have veered towards the uber-healthy, and yet, they are still all scrumptious, (my older recipes are still around as well, and indulge a bit more in the bacon and butter side of cooking). If you do not know how to cook, it is really not all that difficult to learn. Ask a friend to help you or look up videos on you tube. Cooking is something that is important to learn, and equally important to teach to your children. It is time to take whatever steps you need to take to make it happen, for your health, and for the health of the people that you love.


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Ingredients:

29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 






Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract




Honey to drizzle on top.





Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.





Allow the pie to cool for 30 minutes before slicing.




To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 





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