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18 Healthy Reasons You Need Lots Of Chili Peppers

9/26/2017

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by Lyn Lomasi; Owner of Intent-sive Nature & the Brand Shamans network
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Image © Lyn Lomasi; All Rights Reserved
Chili peppers need to be in your diet. Here are 18 healthy reasons to spice up your diet with more hot chili peppers. Just by adding more spice to your life, you're also boosting your health in several ways. I've always loved the way it burns, but now I have even more reason.

Vitamin A

The beta carotene concentration is high in red chili peppers, especially. This is converted to Vitamin A within the body.

Vitamin B6

Vitamin B6 is one of the B vitamins that helps the body with energy-related metabolism.

Vitamin C

This vitamin comes in large amounts in hot chili peppers. It aids the body in immunity, as well as wound healing.

Capsaicin

This compound is only found in chili peppers. It's what causes them to be spicy. But it also helps reduce pain and inflammation. It's also one of the several antioxidants found in chili peppers. Antioxidants are known for helping with the  prevention and healing of cancer.

Capsanthin

This is another powerful carotenoid antioxidant found in chili peppers. It is also thought to aid in fighting cancer.

Carbohydrates

Chili peppers are packed with plenty of good carbs to help create good energy. Plant-based carbs contain fibers that help the body produce energy, stabilize hormones, lose weight, sleep well, promote healthy brain function, and more.

Copper

Copper promotes strong bones and healthy neurons and is often a rare commodity in the Western diet. But it can be found in various chili peppers.

Ferulic Acid

This is yet another strong antioxidant found in chili peppers. It can help protect against many chronic diseases.

Fiber

Chili peppers have fiber, which is very good for digestion and keeping you regular.

Vitamin K1

Vitamin K1 (or phylloquinone) is know for aiding in blood clotting, promoting healthy kidney function, and promoting healthy bones.

Lutein

High amounts of lutein have been linked to improved eye health and function. Strong concentrations have been found in green or immature hot chili peppers.

Monounsaturated & Polyunsatured Fats

These good fats help reduce the bad cholesterol and raise the good cholesterol. In chili peppers, they come in many forms, including some of the Omegas.

Omega 3

This all-important polyunsaturated fat can help you lower unhealthy levels of bad cholesterol.

Omega 6

The human body cannot produce the polyunsaturated fats Omega-6 or Omega-3, both of which are found in chili peppers.

Potassium

Think you can only find potassium in bananas? Wrong. You can also get it from eating lots of spicy chili peppers. Potassium may help reduce the risk of heart disease.

Protein

Did you know that chili peppers contained protein? The exact amount of protein needed each day is debated by many health professionals. However, most will agree that it's definitely beneficial.

Sinapic Acid

Sinapic (or sinapinic) acid is another powerful antioxidant also found in chili peppers. This compound is similar to ferulic acid.

Violaxanthin

This carotenoid antioxidant can be found in yellow chili peppers. Like other antioxidants in chili peppers, this compound can help fight many major chronic diseases, such as some types of cancer.

Want lots of yummy recipes containing chili peppers?
Several of the recipes in  "Vegan Recipes That Don't Suck"
show you new and tasty ways to use these important spices.

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Soy-Free Vegan Recipes: Hummus Salsa  & Spread

9/26/2017

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by Lyn Lomasi; Owner of Intent-sive Nature & the Brand Shamans network
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Image © Lyn Lomasi; All Rights Reserved
You've probably heard of hummus, but as far as I know, no one else has done what we have with it. I was thinking one day and wanted a different take on both hummus and salsa, minus some of the ingredients from both, such as tahini, which my stomach is definitely not in love with. Enter hummus salsa.

Ingredients:
  • One can of chickpeas (garbanzo beans)
  • 3 Roma tomatoes
  • 1 cup water
  • 1 bunch green onions
  • 2 serrano peppers
  • Organic garlic powder to taste
  • Organic sea salt to taste
Directions:

Throw everything in a blender on the puree setting until it's well mixed and the consistency of salsa. If your blender has a tough time with it, just add a tiny bit more water at a time until it blends. Serve with chips, just like you would with salsa. You can also use it to top your favorite Mexican cuisine.

Serves: 4

(For more yummy soy-free vegan recipes, get your copy of our ebook today!)
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Soy-Free Vegan Recipes: Spicy Szechuan Stir Fry

8/15/2017

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by Lyn Lomasi; Co-Owner of Intent-sive Nature & the Brand Shamans network
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Image © Lyn Lomasi; All Rights Reserved
If you're looking for a vegan recipe that allows you to enjoy some great Asian-style cuisine vegan style - and without soy or gluten, here you go! Our soy-free Spicy Szechuan Stir Fry recipe is sure to please large families, vegans, transitioning vegans, and even non-vegans! Let us know what you think in the comments below!

Ingredients:

  • *1 can of baby corn or ten baby corn stalks (sliced)
  • 2 dried Szechuan peppers (crushed)
  • 1/4 lb sliced carrots
  • 4 stalks of bok choy (cut into smaller pieces)
  • 1 can of bean sprouts
  • 1 small can of bamboo shoots
  • 1 small can of water chestnuts
  • 3 roma tomatoes (diced)
  • 2 diced serrano peppers
  • 1 bunch of green onions or scallions
  • 1 pint of fresh mushrooms
  • 2 celery stalks
  • 2 tablespoons flax seeds
  • 2 tbsp olive oil
  • sea salt to taste
  • 3 crushed garlic cloves
  • black pepper to taste
  • 1 dash cayenne pepper
  • 1 dash chile molido

Directions:

Put the olive oil in a wok or large frying pan. Throw in everything else and mix it up. Cover, stirring occasionally until everything is moist and evenly heated. This should take about 25-30 minutes. Serve on a plate with a fork or chopsticks.

Optional: Serve over rice or rice noodles.

*Note: Some individuals with wheat gluten sensitivities may also have sensitivities to corn gluten. If that's the case, eliminate the baby corn from this recipe. All other ingredients are safe for those on a gluten-free diet, to the best of our knowledge. Please let us know if you believe our information is incorrect, so that we can adjust the recipe.

Serves

8
(For more yummy soy-free vegan recipes, get your copy of our ebook today!)
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5 Super Simple & Tasty Breakfast, Lunch, or Snack Smoothies

4/25/2016

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by Lyn Lomasi; Co-Owner of Intent-sive Nature & the Brand Shamans network
Here are 5 of my super simple and tasty breakfast, lunch, or snack smoothies you can make in a blender, Magic Bullet, or Baby Bullet. Bonus: They're vegan, gluten free, and can also be used as baby food. Smoothies can be a great way to pack a ton of daily essentials into one meal.
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Image © muffinn; Flickr.com
Instructions For All of the Smoothies Below

Simply chop up the ingredients, pour about a cup of water in your blender, and then put in all the ingredients and use the smoothie or blend function. It’s very important to chop the ingredients beforehand, so that you don’t wear out your blender too quickly. Each recipe makes enough for three to four smoothies, depending on your appetite.
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Smoothie One: Healthy, Hearty, and Fruity

One pink lady apple, a handful of baby carrots, one banana, ten spinach leaves without stems, two kale leaves, a handful of blackberries, one cup of strawberries, one-half cucumber, one lemon (peeled), 1 orange (peeled), one Roma tomato, a handful of black Chia seeds, and a tablespoon of flaxseed powder


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Smoothie Two: Lots o’ Kale Yumminess!

Five kale leaves, an orange, one cup of strawberries, one cucumber, two bananas, one handful of black Chia seeds, and one tablespoon of flaxseed powder

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Smoothie Three: Citrus Berry Splash

One orange, one cup of  strawberries, one cup of blackberries, one handful of black Chia seeds, one tablespoon of flaxseed powder, one banana, one Roma tomato, one kale leaf, and one-half cucumber.

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Smoothie Four: Fruit & Veggie Sweetness

Two bananas, one cup of strawberries, a handful of blackberries, a handful of black Chia seeds, a tablespoon of flaxseed powder, one orange, one Roma tomato, one sliced raw sweet potato, a handful of baby carrots, one kale leaf, and one lime

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Smoothie Five: Green & Hearty Burst

Two bananas, one Roma tomato, one avocado, one scoop of green superfood, one mandarin orange, one lime, one cup of strawberries, 1/4 cantaloupe, a handful of baby carrots, one tablespoon black Chia seeds, one tablespoon flax seed powder, and one nectarine

All Images © Lyn Lomasi; All Rights Reserved, Unless Otherwise Specified
(For more yummy soy-free vegan recipes, get your copy of our ebook today!)
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Mama's Easy Country Vegan Soul Food Cabbage (Recipe)

2/5/2015

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by Lyn Lomasi; Co-Owner of Intent-sive Nature & the Brand Shamans network
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Photo by caligula1995 via Flickr.com
Need to add some easily-made comfort to your meal? According to my kids (and many others), my homemade cabbage hits the spot. Preparation is simple and it can be pretty much left alone to do its thing while you’re preparing the rest of the meal. You haven’t had cabbage until you’ve had this mama’s cabbage. I may be biased, but try it and find out!

Ingredients:
  • One head of chopped organic cabbage
  • Three diced organic roma tomatoes
  • Two diced organic serrano peppers
  • One bunch of diced organic green onions
  • Organic sea salt to taste
  • Two crushed cloves of organic garlic
Directions:

Fill a large pot with all ingredients, except the salt. Fill to a couple inches from brim with water. Then, heat the mixture on high until it’s boiling. Turn it down to medium-low heat and simmer for 45 minutes. Add salt to taste, if desired. Boil for another 15 minutes. Note that if the water boils below the food during cooking, you should add more water as needed.

Pairs well with:

Mama’s Spicy Meatloaf
Mama’s Country Soul Food Cornbread
Mama’s Mashed Potatoes
Mama’s Country Soul Food Green Beans and Potatoes
Mama’s Wings Seven Ways
Texas Style Smoked BBQ Ribs
Southern Style Potato Salad

*Note: Some of our older recipes were written before we went vegan. We plan to eventually update them all with vegan options, so if you see one that is not vegan, it will include a vegan version  soon!
Only SOME of our fabulous recipes are published on this journal. For more tasty tidbits, grab our very affordable recipe ebook, full of quick and tasty vegan recipes that don't suck!
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Super Bowl or  Party Snacks and Recipes: Mama's Vegan Seven Layer Dip (or Eight)

1/30/2015

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by Lyn Lomasi; Co-Owner of Intent-sive Nature & the Brand Shamans network
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It's party or Super Bowl time and you need snacks and appetizers to feed all those hungry people in your living room. Seven layer dip is a great way to fill up  bellies. Many Super Bowl  recipes are not vegan. This one is! This is one of those great party snacks that really could be a meal to some. I've tasted many varieties of the seven layer dip. Some have been good, some have been alright, some have been not-so-good, and none ever had anything really special that made me want more. So, I came up with my own Super Bowl or party dip: Mama's Seven Layer Dip (or Eight).

Ingredients for Mama's Seven Layer Dip (or Eight):
  • Mama's Spicy Guacamole (double)
  • Refried Beans (2 or 3 cans)
  • Black Olives (1 large can)
  • Shredded Vegan Cheese of Your Choice (16 oz bag)
  • Vegan Sour Cream (16 oz tub)
  • Salsa (enough to top the dip and season the beans)
  • Lettuce or Other Greens of Choice (1/4 head)
Directions:

The first step in making Mama's Seven Layer Dip (or Eight) for your Super Bowl or other party is to make Mama's Spicy Guacamole. Leave some extra pico de gallo for one of the dip layers. This creates the eighth layer and is optional. You'll also need to heat up some refried beans. Adding in some salsa can create a nice flavor. Now that you have those two steps done, you're ready to make Mama's Seven Layer Dip (or Eight). From this point, it's actually pretty easy.

You will now need to get out a 9 x 12 glass cake pan. The bottom layer in Mama's Seven Layer Dip is the refried beans. Spread those across the bottom of the pan. Sprinkle some shredded vegan cheese and black olives atop the refried beans and put it in the oven for a couple minutes, until the cheese melts.

Next comes the guacamole and then the vegan sour cream. After that, comes the salsa. If you want homemade salsa, follow the pico de gallo recipe, except at the end, place all the ingredients into a blender. Now take the pico de gallo, mix some shredded lettuce (or your favorite leafy greens) in  and sprinkle that atop the other layers. You can also sprinkle some extra shredded vegan cheese and add some extra vegan sour cream to the top for effect. That makes the layer numbers change though, so if you're a perfectionist, go with the first option!

That's it! Now serve with your favorite tortilla chips and eat!

* This recipe serves 8, but can be doubled, tripled, etc.

More Superbowl-worthy recipes on Life Successfully:
  • Mama's Wings Seven Ways!
  • Mama's Spicy Guacamole Dip
  • Southern Potato Salad
  • Texas Style Smoked BBQ Ribs
*Note: Some of our older recipes were written before we went vegan. We plan to eventually update them all with vegan options, so if you see one that is not vegan, it will be vegan or include a vegan version  soon!

Only SOME of our fabulous recipes are published on this journal. For more tasty tidbits, grab our very affordable recipe ebook, full of quick and tasty vegan recipes that don't suck!
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Recipes for Large Families: Mama's Spicy Meatloaf

1/23/2015

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Kid and Adult Tested and Approved

by Lyn Lomasi, Write W.A.V.E. Media Staff
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This isn't your ordinary meatloaf recipe. I have tried many meatloaf recipes and some were good, but none were what I was looking for. A good meatloaf recipe seemed hard to come by (as did finding one without milk as an ingredient), so I had to make my own. It is a combination of my mom's meatloaf recipe and my own added adaptations. Some meatloaf recipes I tried would turn out dry or be lacking in flavor. Not this one. In fact, this meatloaf is pretty tender and also has a bold, somewhat spicy kick to it. To get the full effect of this spicy meatloaf recipe, be sure to follow the instructions exactly.

Being that we have a large household to satisfy, not every meal is enjoyed by every single family member. There is generally a complaint from someone about some ingredient contained in the recipe (or one that is missing). However, this meatloaf recipe has been requested by every family member at least a few dozen times. So, in our house, this meatloaf is a sure bet for avoiding complaints.

Ingredients:

- 3 pounds fresh ground beef (humane and organic)
- 2 eggs (humane and organic)
- 1 diced organic roma tomato
- 2 diced organic green onions
- 2 tbsp organic chicken broth
- The following spice blend to taste: garlic powder, salt, cayenne pepper, black pepper, chili powder, paprika
- 2 diced organic carrots (for tenderness and flavor)
- 1 diced organic potato
- 2 slices of toasted bread (crushed)
- Your favorite non-GMO BBQ sauce (optional)
- Non-GMO Ketchup (optional)

In addition to the ingredients, you will need a glass rectangle 9 x 12 cake pan and a large mixing bowl.

Instructions:

Preheat the oven to 350 F.

The first step in making your meatloaf is to place the ground beef in a large mixing bowl. Throw in all the ingredients, except for the BBQ sauce and ketchup. Mix it up by kneading the ingredients in with your hands. For the sake of those who will be eating this, be respectful and wash your hands before preparing this dish. Once all the ingredients have been well-blended, take your raw meatloaf concoction and place it inside the cake pan.

Smooth out the raw meatloaf mixture so that it neatly takes up the whole pan. If your oven tends to cook quickly, cover the meatloaf with foil. Stick it in the oven for about an hour or until it is browned and there is no pink in the middle. Then, if desired, spread ketchup over one half of the meatloaf and BBQ sauce over the other. The reason for both is simply because everyone has a different preference here, so everyone is covered. You can also opt not to use either. If you use one or both of those, put the meatloaf back in for about 5 minutes and then take it out and serve. Be careful not to eat too much.

Side Menu Suggestions:

I suggest picking two of the items below as side dishes. In our house, these would be homemade as well.

- Mama's Easy Country Soul Food Cabbage
- Southern Potato Salad
- Cornbread
- Mashed Potatoes
- Macaroni & Cheese
- Green Beans & Potatoes
- Southern-Style Greens


*Note: In case frequent readers notice inconsistency, it is true that some household members no longer eat meat at all. But this is still used for those who do.

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Eat to Feed the Brain - Kids & Adults (Includes Food Suggestions and Meal Ideas)

11/27/2014

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by Lyn Lomasi, Staff Writer
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Photo via A Health Blog at Flickr.com
Your brain is an amazing thing. It controls your entire body. That said, we need to be sure we are taking proper care of our brains. The best way to do that is to eat food that enrich the brain's functions. Both kids and adults should eat to feed the brain. The 4 groups of foods that do this are fatty acids, amino acids, glucose, and micronutrients.

Fatty acids
(foods and supplements containing Omega-3 and Omega-6)


  • Salmon, Sardines, Mackerel, Trout, and other coldwater fishes
  • Evening Primrose
  • Borage
  • Black Currant Seed oils
  • Meat, Eggs, and Dairy (in moderation)

Amino Acids (Proteins)


  • Rice & Beans (combined)
  • Fish
  • Meat
  • Fowl
  • Eggs
  • Cheese
  • Yogurt
  • grains, legumes, seeds (these need to be combined to be complete proteins)

Glucose (carbohydrates)

  • Fruits
  • Whole grains
  • Vegetables

Micronutrients

  • Fruits
  • Vegetables

How to Manage


From the lists above, we can gather that the best brain foods are fruits and vegetables, fish, dairy, whole grains, and meat and legumes (in moderation). If your kids are a bit picky, try making kid-friendly combinations of the correct nutrients. You also may want to try slight variations to any of the meal suggestions to fit your child's taste. Just refrain from adding those nasty refined sugars. Sure they may taste good, but numerous studies have shown that sugar can be hazardous to the brain.

Breakfast ideas to feed the brain


  • Fruit Smoothies (berries, almonds or protein powder, kelp powder, flax meal)
  • Omelet (spinach and mushroom) with slice of whole grain bread with whole fruit spread or a side of orange slices
  • Yogurt with almonds and fruit slices
  • Whole grain pancakes with heavy whipping cream smiley faces, apple slices and almonds to make ears, eyes, and nose, and a glass of milk

Snack ideas to feed the brain

  • apple slices and almonds
  • carrot sticks and raisins
  • pears and walnuts
  • carrots and walnuts
  • applesauce
  • apple and banana slices
  • vanilla ice cream with pineapple slices
  • yogurt with fruit slices and almonds
  • smoothies

Lunch and dinner ideas to feed the brain

  • free-range turkey burgers, squash with organic butter, steamed spinach salad (romaine lettuce, carrots, snap peas, red cabbage, avocado, dressing - flax oil or walnut oil and lemon)
  • salmon, corn, string beans with almond slivers, salad (romaine lettuce, red cabbage, tomato, carrot, radish dressing, flax oil or walnut oil, and lemon)
  • vegetable stir-fry (olive oil, garlic, black beans, string beans, red peppers, zucchini, broccoli, almonds or peanuts) served over brown rice, sauerkraut
  • tempeh burgers, salad(lettuce, summer squash, cucumber, cherry tomatoes, snap peas, dressing - extra virgin olive oil and lemon)
  • tomato soup salad (salmon or tuna, lettuce, spinach, red cabbage, zucchini, broccoli, tomato, sesame seeds, dressing - extra virgin olive oil and lemon)
  • chicken tostada (corn tortillas, chicken, sour cream, avocado, salsa)
*I originally published a version of this via Yahoo Contributor Network
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I Love NY Pizzeria Denver (Restaurant Review)

5/29/2013

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by Lyn Lomasi, Write W.A.V.E. Media Staff
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Image © Lyn Lomasi; All Rights Reserved
It's no secret that I love many things related to New York. That IS my home state after all. But I swear I wasn't thinking New York the day we tried a new pizza place. In fact, pizza wasn't even on the agenda.

My oldest daughter and I were on an errand and all of a sudden I see this vehicle with I love NY all over it. So, of course we were delighted at the design. Then, I thought “..hmm, wait a second, most people do not decorate their vehicles like this. Could this be pizza?” I seem to be drawn to all things New York and I can always sniff out a good pizza.

The vehicle was driving and we were walking. So that was the first challenge. Luckily, they turned the corner and pulled into a car wash. So we followed them, of course. Don't worry people, I am totally not a stalker – unless New York style pizza is involved. Anyhow, sure enough once we got closer, we saw that it was in fact a pizza vehicle – one for I Love NY Pizzeria Denver (nypizzadenver.com/). So we robbed them for the pizza. Kidding. We took down the name and number nonchalantly and went home and ordered it.

We opted for ordering online, as this was most convenient for us. The online menu was simple to navigate, even with all of their options. The prices were more than fair as compared to similar styles of pizza restaurants we've tried in the past. Payment processing online went smoothly as well. You can choose from paying cash at delivery or paying via PayPal, which allows more options such as credit card payment.

When the pizza delivery driver arrived, the kids were playing just outside the door with their friends. They excitedly shouted “Are you the pizza dude?” He replied back very friendly stating that he was and joked with the kids for a second. That was already a win – that and the fact that he didn't have to call me to figure out where my place was. Most delivery drivers get lost trying to find us. But he had no issues and arrived earlier than expected. The pizza smelled so good before he even handed it to me.

The delivery driver was very friendly with me as well. The conversation was the perfect amount of time – not so fast and rude like you don't matter, but not too long that you're wondering when the person will leave.

The kids and the dogs were all immediately in line behind me as I carried the food inside. It did smell pretty darn good. But the taste test would be the true test. I threw the dogs a few pepperonis (yeah, I know they're bad, they don't get them often) and they wouldn't leave me alone after that. So that was a good sign. Then, the rest of us dug in.

The cheese was very “melty” just like New York pizza should be and the toppings all tasted fresh, unlike many delivery pizzas we've tried. I ordered more than we usually order because I had planned on us having some for lunch the next day. However, we ended up eating it all that night. We chose a few different types of pizzas and toppings and equally enjoyed them for different reasons.

Customer Service: Excellent

Wait Time: Exceeded Expectations

Value: Excellent

Taste: Above Average

Rating: 5 Stars

Photo Credit: Lyn Lomasi

Disclaimer: Author is not affiliated with products, brands, or companies mentioned in this post, nor has she received any monetary compensation from said products, brands, or companies in relation to this posting. Views are solely based on personal experience.
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Mama's Wings Seven (Now Eight) Ways -- Spicy, Mild, BBQ, Vegan, & more (Recipe)

5/22/2013

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by Lyn Lomasi, Write W.A.V.E. Media Staff
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Image © Lyn Lomasi; All Rights Reserved
The coolest thing about hot wings is that there are so many different ways to make them. This can come in handy on Super Bowl Sunday but really works any time of the year. It's especially handy when you have a ton of people coming over because you can make sure there's something for everyone. Here's Mama's Wings (my wings) with different sauces from mild to fiery hot and even a vegan version, since we have a mix of meat-eaters and vegans. This is one of my specialty recipes and is often requested. I hope you enjoy these wings as much as everyone else who has had a chance to try them. Scroll to the bottom of the wing sauce recipes for the vegan version.

Ingredients for Mama's Wings:

5 lbs uncooked organic, free range chicken wings or cauliflower (for vegans)
Frank's Red Hot (gallon size)
Frank's Red Hot Xtra Hot (optional substitute for original)
Crushed Red Pepper (1 bag or jar)
Habanero Sauce (any brand, small jar)
2 sticks of organic salted butter (or Earth's Best vegan, non-gmo)
Bill's Best Organic BBQ Sauce
Y.S. Organic Honey or your favorite Agave Nectar
Salt (optional)
Garlic Powder
Onion Powder
Ranch or other favorite dipping sauce (optional)

Directions for Mama's Wings:

No matter which flavor you choose, the basic directions for making Mama's Wings are the same. Preheat the oven to 400F. Clean the wings and place them on a foil-lined cookie sheet. Cook them at 400F for about 30 minutes. Take them out and spread on the sauce of your choice. Put them back in for about 30 more minutes. Take the wings out and spread more sauce over the top. Then, serve with ranch dressing, carrot sticks, and celery.

Mama's Mild Wing Sauce:
Melt 2 sticks of butter in a saucepan. Turn the heat off. Stir in about 16 oz of Frank's Red Hot. Add garlic powder and salt (optional) to taste.

Mama's Medium Wing Sauce:
Prepare this the same as mild sauce, except add in about ¼ cup of crushed red peppers.

Mama's Hot Wing Sauce:
Prepare this the same as mild sauce, except add in ½ cup crushed red peppers and use Frank's Xtra Hot, instead of the original.

Mama's Fiery Hot Wing Sauce:
Prepare this the same as hot wing sauce, except in addition to the red peppers, add ¼ cup of habanero sauce.

Mama's BBQ Wing Sauce:
Use Bill's Best BBQ Sauce (original or spicy), thinned out with just a little bit of water mixed in. For extra flavor, add onion powder and garlic powder to taste.

Mama's Honey BBQ Wing Sauce:
Prepare this the same as BBQ wing sauce, except also add 1/2 cup of honey.

Mama's Spicy BBQ Wing Sauce:
Mix Bill's Best BBQ sauce (spicy) with an equal amount of Frank's Red Hot. For extra flavor, add onion powder and garlic powder to taste.

Vegan Wing Instructions:
To make vegan wings, simply boil 5 pounds of cauliflower heads until soft. Then, break up into pieces about 1" x 3". The size doesn't need to be exact. Spread your favorite wing sauce on the bottom of a cookie sheet,m about 1 inch thick. Then, pour over the top and cook for about 15 minutes or until browned. Pour more heated sauce over the top and serve with your favorite vegan dipping sauce.

Serves: 10 (or less if they eat large portions) -- can be doubled, tripled, etc.

Try one or more of these dishes along with Mama's Wings for more flair:


- Boiled Cabbage
- Southern Potato Salad
- Cornbread
- Mashed Potatoes
- Macaroni & Cheese
- Green Beans & Potatoes

- Southern-Style Greens
- Texas Style Smoked BBQ Ribs
- Mama's Spicy Gucamole Dip

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Mama's Cranberry Oatmeal Cookies (Recipe)

5/16/2013

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by Lyn Lomasi, Write W.A.V.E. Media Staff
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Image © Lyn Lomasi; All Rights Reserved
What happens when you crave something sweet at night, but don't have the ingredients for your usual treats? Tonight I glanced in the cupboard to see what I could bake with what I had on hand. I had cookie-making ingredients, but was missing some of my usual add-ins. Then I realized I did have oats. "Hmm, what if I put these dried cranberries in there too?" I threw it all together and came up with a great cranberry oatmeal cookie recipe. There aren't any left, so apparently, the eight people in the house approve.

Ingredients:
  • 1 cup Earth Balance Original buttery spread (vegan, non-gmo)
  • 1 cup non-gmo brown sugar (packed)
  • 1 cup non-gmo granulated sugar
  • 2 egg-equivalents, using Ener-G Egg Replacer
  • 1 tsp pure organic vanilla extract
  • 1tsp pure organic almond extract
  • 1 tsp organic baking soda
  • 2 cups organic flour
  • 2 cups organic old fashioned oats
  • 1 cup dried organic cranberries (unsweetened)

Directions:

Preheat oven to 350F.

Many cookie recipes call for creaming the butter (or spread) and sugar first, but I'm very non-traditional. I'm also a risk-taker. So, sometimes my baking is a little haphazard, but it always comes out good. Just ask my live-in taste testers (aka my kids). If they'll eat it without a complaint, it's good.

I just throw everything in the mixing bowl in whatever order I feel like at the time. Stir it all together until it's blended well. The consistency should be soft and easy to create a ball with. If it's too sticky, add a little bit of flour until you can work with it better.

Now, take your cranberry oatmeal cookie dough and create small 4 inch balls and place them on the cookie sheet about an inch apart. Cook for about 15 minutes or until brown. I usually prefer my cookies soft. If you'd like more firmness in your cranberry oatmeal cookies, just cook them a touch longer. Once the cookies are done, let them cool on a plate or cooking rack and serve.

Yield: About 3 dozen cranberry oatmeal cookies

For different taste variations, add some cinnamon, nutmeg, or both.
Note that my recipes are made in a high altitude environment, so no altering for that will be necessary.

*I originally published this via Yahoo Contributor Network

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Mama's Easy Homemade Buttermilk Pancakes (Recipe)

4/10/2013

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by Lyn Lomasi, Write W.A.V.E. Media Staff
Picture
Image © Lyn Lomasi; All Rights Reserved
Tired of pancakes from a box - or worse, from the frozen food section? Mama's homemade buttermilk pancakes are easy to make and will satisfy the whole family.

Ingredients:
  • 2 cups flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 3 tbsp sugar
  • 2 large eggs
  • 3 cups buttermilk
  • 4 tsp melted butter
  • extra butter (as desired) for topping and for frying

Step 1: Mix Dry Ingredients

Blend together the dry ingredients (flour, baking powder, baking soda, and sugar) in a large mixing bowl. Set aside.

Step 2: Whisk Eggs and Add Wet Ingredients

Whisk the eggs together in a separate bowl and mix in the other wet ingredients (melted butter and buttermilk).

Step 3: Whisk all Ingredients Together


Now slowly add the dry ingredients to the wet ingredients, whisking until blended well. The mixture should be wet, but thick, with little to no lumps.

Step 4: Melt Butter on Griddle or Pan


Melt a small amount of butter onto a heated griddle or pan. A griddle should be heated at about 375F, while a frying pan should be on med-high.

Step 5: Spoon Pancake Batter Onto Pan or Griddle

With a spoon, pour buttermilk pancake batter onto the pan or griddle so that it forms a circle of the desired pancake size. Make enough for everyone. This makes around 20 small pancakes or 10 larger ones.

Step 6: Serve as Desired

Pancakes can be served with butter, syrup, fruit, whipped cream, or any other desired toppings. For healthiest options, eat them plain or with fruit.

*Servings: 5, Prep Time: 10 mins, Cook Time: 20 mins, Recipe can be doubled if necessary


*I originally published a version of this via Yahoo Contributor Network
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Mama's Spicy Guacamole Dip (Recipe)

3/15/2013

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by Lyn Lomasi, Write W.A.V.E. Media Staff
Picture
Image © Lyn Lomasi; All Rights Reserved
Sometimes family get-togethers need a little spicing up. That's when I make my special guacamole dip. Friends and family have tried for years to get the recipe out of me, but to no avail. Now, I've finally gone and revealed it. Enjoy Mama's Spicy Guacamole Dip. But remember to use all organic and non-GMO ingredients for the full experience.

Ingredients:

4 Large Haas Avocados (They are best when the outside skin is dark and they have a soft, but not mushy feel.)
4 ripened Roma tomatoes
1 bunch of green onions/scallions
3 Serrano hot peppers (They are green like jalapeños, but are longer and skinnier)
Black Pepper (Crushed, in a shaker)
Garlic Powder (Powdered in a shaker)
Sea Salt
Tortilla Chips

Preparation:

Making the Pico de Gallo portion of the recipe:

Dice the tomatoes nice and small. Place them in a bowl.

Next, you'll need to get the green onions. Cut off the green part right above the area that splits to branch off. Discard the green area you cut off. There will still be some green left on your onion. Then, hold it upright and slice it halfway down the middle. Then, holding it together, slice halfway down the middle in the other direction. Your top half should be split in fourths. Hold it together and chop it up that way. Then, repeat the process until the entire green onion is cut up. You'll need about 4 of these. Put it in with the diced tomatoes.

Next, get the Serrano peppers. Slice off the top and bottom and discard those pieces. With the remaining middle sections, slice them much in the way of the green onions, only you'll need six sections. Once they are all cut up, dump them into the onion/tomato mixture. Blend those together and set them aside.

Making the spicy guacamole portion of the recipe:

Get out a separate bowl for your guacamole. First, cut the avocados in half, working the knife around the pit, but not trying to penetrate the pit. You should have the avocado as you can see in the avocado picture after pulling the sections apart. Do this to all four avocados.

Now, pull out all the pits and discard them or save them to plant. Then, get a spoon and scoop out all of the avocado out of the skin and into the bowl. If you see any brown parts, do not use those parts. The part you use should be green and soft.

Now, using a potato masher or a whisk, pound and smash the avocados until they are smooth. There should be no lumps at all. Now, you need to dump in  the pico de gallo you just made. Next, add garlic, salt, and pepper to taste. You will generally need more garlic than salt and pepper.

Optional: Add fresh cilantro to taste

Now, your guacamole is ready to eat.

Enjoy!

Servings:

Well, that depends on how long it lasts. One person will usually eat enough for three! This recipe should generally serve 6-8. But again, people tend to eat more of this than they should.

Storage:

You should eat Mama's Spicy Guacamole Dip right away after preparing it. Don't count on leftovers, but if you happen to have any, refrigerate the guacamole in a sealed container. This usually only lasts 24-48 hours, longer if wax paper is placed in between the lid and storage container to create a better seal. Before sealing and refrigerating, you can use a couple squirts of lemon or lime juice as a preservative to help prevent browning.

Try with the following recipes for the Superbowl or other parties:
  • Mama's Seven Layer Dip
  • Texas Style Smoked BBQ Ribs
  • Mama's Wings Seven Ways
  • Southern Potato Salad
  • Your Favorite Mexican Foods

*I originally published this via Yahoo Contributor Network

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