Home » Friday Foodie

Category: Friday Foodie




Have you heard about October Unprocessed? I signed up because I thought it would be a great way to clean up my act after a summer of whatever! I know it’s late in the game to be sending out this message, but I just started thinking some of you might like to join in the FUN! Hop on over to the link and sign up then follow me here for food ideas and thoughts on taking care of yourself! I’m looking at October as a kickstart to being as healthy as possible before winter hits and we’re all inside breathing each others germs. Hello Chlorella! I pop this green pill (15 to be exact; half in the a.m. and half in the p.m.) every day to keep my immune system in top form. No colds for me.

I started today with Blue Corn Pinon Pancakes. They are delicious and of course totally unprocessed. You can find out what Andrew means by “unprocessed” when you check out the site. It’s pretty simple, but might be difficult if you rely on prepared foods a lot. However, totally worth giving it a try.

Blue Corn Piñon Pancakes

3/4 c blue cornmeal

1/4 tsp salt

2 tsps raw sugar

1 cup boiling water

1 Tbs ground flax

3 Tbs hot water

1/2 c almond milk

2 Tbs melted butter or coconut butter

3/4 c whole wheat pastry flour

2 tsps baking powder

1/2 c piñons

maple syrup

Mix ground flax seed and 3 Tbs hot water together; set aside
Mix together blue cornmeal, salt and sugar
Add boiling water and set aside
Mix together pastry flour and baking powder
Add the flax seed mixture to blue cornmeal mixture
Stir in butter and milk
Stir in flour mixture just until all ingredients are moistened.
Cook on heated pan
Serve with warm pure maple syrup


Jane's 'Pea' licious Salad

‘Pea’licious Salad

Happy spring! I am sitting on my front porch, newly swept and ready for summer, enjoying a beautiful sunny Santa Fe morning. While I was away for three months in England, I found it difficult at times to eat healthy. Actually, almost all the time. I also became addicted to sugar again. Yes, addicted! (Do you know that the part of our brain that lights up with cocaine use is the very same part that lights up when you eat sugar? Yeah, that’s right, sugar is addictive and destructive.) I also packed on the pounds, felt lousy and even depressed. Then the health coach started putting two and two together and realized that my diet was doing me in and I better listen to what I tell people every day, “what you eat makes a difference in how you feel!” So I quit sugar, cold turkey and within three days, the brain fog lifted, the bad thoughts left and I started feeling like my old self. I also tried to find the healthiest item on the menu when eating out and to be mindful when cooking in our flat. When I returned home a few weeks later, I went back to a total nutritarian lifestyle and I’ve lost 11 pounds in two and a half weeks, and I feel great. I’m convicted now. I could not have seen more clearly the night and day difference between how I feel when on a nutritarian diet vs. a sugar laden, nutrient poor diet. (And BTW, my lady friends of a certain age, I suffered terrible hot flashes during my detour of bad eating, but when I stopped the sugar, the hot flashes went to almost nothing, and since I returned to total nutritarian, I’ve not suffered a single one. Yes, what you eat is that powerful!) Now, on to the fun!

This is a recipe I adapted from the seasonal A’peas’ment salad at Viniagrette: A Salad Bistro, here in Santa Fe. Nutrient dense and delicious!

Jane's 'Pea' licious Salad
munchy, crunchy, taste explosion

‘Pea’licious Salad

'Pea' licious Salad
Recipe type: Salad
Cuisine: American
Prep time: 
Total time: 
Serves: 2
This nutrient dense salad will fill you up and delight your tastebuds
  • One head Romaine lettuce, chopped
  • ½ package chopped sugar snap peas
  • ½ cup julienned radishes
  • ½ cup julienned jicama
  • 1 cup chopped red pepper
  • ¼ cup chopped mint leaves
  • black sesame seeds
  • dressing:
  • ½ cup raw pistachio nuts
  • ½ cup chopped mint leaves
  • 2 cloves garlic
  • 2 scallions, chopped
  • ¼ - ½ cup unsweetened almond milk
  • 2 Tbs. lemongrass mint white balsamic OR 2 Tbs. lemon juice
  • 2 Tbs. champagne vinegar
  • 1 Tbs. nutritional yeast
  • black pepper to taste
  1. Chop all salad ingredients and toss in large salad bowl
  2. Place all dressing ingredients in blender or food processor starting with ¼ c. almond milk
  3. Add more milk to desired consistency
  4. Sprinkle salad with black sesame seeds
  5. Serves 2 for a full meal or 4-6 as side salad


Give this salad a try! Interested in the Nutritarian lifestyle? Read The End of Dieting: How to live for life, by Dr. Joel Fuhrman and if you need a coach to help you through the transition, check out my health coaching packages. 

If you like this post, please share it with your friends. It’s easy to do, just click the buttons below and share the health!

Peace and JOY!


Breakfast in Britain

Breakfast in Britain is a bit of a brain twist for Americans. They serve beans (pretty much like the pork n’ beans in a can we know from home) and mushrooms, cooked tomatoes, along with bacon, ham or sausage, or sometimes all three if you get the big breakfast, eggs of your choice and toast, brown or white.

Poached eggs on toast with a mushroom

Granted, eggs and meat are quite familiar in the USA, it’s the beans, mushrooms and tomatoes that throw us. There is also tea or coffee, of course.

Tea cup made in Worcester with Wittard’s English Rose Tea

And sometimes, even a great view!

View from County Arms, Truro, Cornwall

Since I have grown used to my green super smoothies at home, I have readjusted my breakfast thinking when I am traveling. Mushrooms are a super food, so I love that I can have them for breakfast and I quite like eggs, so I have them either poached or boiled, but occasionally fried. I was really impressed one evening at Three Tuns pub, Hay-on-Wye, Wales, when I also had a mushroom risotto with a breaded poached egg on top. Now that was delicious.

Three Tuns Pub Mixed Olive & Fennel Risotto, Creme Fraiche, Deep Fried Poached Egg, Pecorino Crackling

I have had more toast here than a year of breakfasts at home, but the jams are so delicious, it’s hard to pass up, even when making breakfast in my flat. I passed an honor jar jam sale on the street one day and paid 2 pounds, a steal compared to other jams I’ve seen, (or bought) for Ed’s Forest Fruits, which my friend Rachel tells me would be blackberries and currants.

Ed’s Forest Fruits bought at an honor jar table on street
Scrumptious Strawberry and Rose Jam from the Old Stables Tea House, Hay on Wye, Wales

Whatever it is, the fruit is big and chunky and super delicious and so I’ve had toast on more than several occasions. However, for breakfast, most days in my flat, even though there is a blender and I could make a smoothie, I have taken to having salad,

Salad for breakfast? Yes!

sweet potato and fruit.

Delicious for breakfast with a small pat of organic butter

Now that is a breakfast to write home about! Fills me up and tastes great. I am definitely adding mushrooms to the mix when I get home and I may never go back to the smoothie. What?? That’s right, as great as they are, why not have all that yumminess in it’s natural state? We will see, but for now…please pass the jam!

If you like this post, please share, and don’t forget to say what YOU are having for breakfast these days!


instagram CCC

A Memoriam to my mom: Colossal Crescent Cheeseburger

My mom, Neta Joyce McCulloch Thompson, died last Monday night, January 27th. Having been in pain most of her adult life, she is now released from that, but it doesn’t make it easy for her to be gone. I miss her. While getting ready for the memorial service on Saturday, something crossed my mind and I thought, “I have to remember to tell mother about that…” and in an instant it hit me, I couldn’t. No matter how prepared we think we are for a parent’s passing, when it happens, it is far harder than one can imagine.  

My mom was a good cook. Her mom was too. When visiting mama McCulloch, for breakfast we would have homemade jam and fresh biscuits, ham, and sausage, and bacon and eggs. There was always some kind of cake, made from scratch of course, and cookies, and candies. Dinner time would have a table spread with any variety of meats and vegetables. She also would cook up anything my grandfather happened to shoot, like squirrel and dove. Though I only sampled the dove, my younger sister remembers well, getting up early one morning to see four legs sticking up out of the pan on the stove, a raccoon raiding the garage, my grandfather had shot. My mom learned from the best, though there was never any wild animals cooking in our kitchen, just the best fried chicken ever.

Mother was definitely a product of her generation of cooks. Though she cooked a lot of things from scratch, she took advantage of the quick products that showed up on the grocery shelf. Pillsbury was a prominent product in our lives, from the Orange Danish Rolls we had every Sunday morning for breakfast (seriously, we did) to the crescent rolls she wrapped around hotdogs with a little slice of cheese and mustard, our Pigs in a Blanket. Loved them. But the best Pillsbury recipe was her prize winning Colossal Crescent Cheeseburger.

She entered the Pillsbury BakeOff contest in 1973 and was selected as one of the 100 finalists, who were then flown to California to recreate their recipe for a panel of judges. Bob Barker was the MC for the contest, host of The Price is Right (which my mom watched every day of her life, even after Drew Carey became the host). She won a stand mixer and a range oven. Know what that is? A stove with two ovens. Fancy! She also won $100 and her flight to CA. Though she didn’t make it to the top five, she had a great time and was honored to have been part of the contest.










While going through pictures for my mom’s memorial, we found her notebook of memorabilia from the BakeOff. We found an article that ran in the local paper, we lived in Tullahoma, Tennessee at the time, in which she referred to herself as a “lazy cook.” Though my mom was far from lazy at anything in her life, I guess to her, using convenience products was a shortcut that got thrown into the lazy category. I know she didn’t love to cook, as she had so many other interests that kept her busy, but she had some standout dishes that I still remember well. She enjoyed having people for dinner and making something beyond the “lazy” category at those times.










Oddly, she never taught us to cook. My sisters and I all learned in Home Ec classes the basics of cooking. When I left home my signature dish, okay, the ONLY thing I could make, was chocolate chip cookies, but they were the best chocolate chip cookies around. However, I married young and out of necessity learned to cook far more than chocolate chip cookies. And unlike my mom, I do love to cook. I give her credit for this though, because cooking was such a part of our lives. From a grandmother who showed me the beauty of a big spread, to the times spent with extended family around the dinner table, and my mom’s incredible ability to make some fantastic dishes, I became a foodie. I think there is nothing better than a good meal with friends and family and wish that more people took the time to slow down and just enjoy the art of cooking. 

I did teach my three sons to cook and they are the primary cooks in their families. I love that in today’s world that a man doesn’t have to be a chef to cook, but can cook for family and friends, just like mom’s always were expected to in the past. My younger sister turned out to be the best cook in our family and her daughter, Sierra, follows in her footsteps, as do my boys in mine. Here’s to the fourth generation of McCulloch cooks and here’s to my mom. And for you, her recipe for Colossal Crescent Cheeseburger.

Saute onions, if using; brown meat and add seasoning packet and optional chile powder; add optional green chile

I used this Penzeys Taco seasoning powder instead of a small package. I used 6 Tbs.

This is how your spokes will look

Place last four in middle

Press them out to look like this

Pile your meat and cheese in the middle; wrap spokes up around mixture

It will look like this

Seal it up; brush with milk or water and sprinkle with sesame seeds

And VOILA! Colossal Crescent Cheeseburger!

Below is the original recipe, however, I upgraded this when I cooked it this past Sunday for the Super Bowl gathering I attended. I used organic grass fed and finished bison, mild cheddar cheese, 1/2 a cup of sautéed onions, some green chile, about 1/4 of a cup, and 1/2 tsp of chile powder for good measure. Whichever way you make this, I hope you enjoy!

A Memoriam to my mom: Colossal Crescent Cheeseburger
Recipe type: Dinner
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
This was my mom's Pillsbury BakeOff prize winning recipe. An easy, tasty dish that is great for a quick evening meal or to take to a party.
  • 1½ pounds ground beef
  • 1¼ ounce package taco, chili or sloppy joe seasoning mix
  • 1 cup water
  • 2 8 ounce cans Pillsbury Crescent Rolls
  • 5 Slices American Cheese
  • milk
  • sesame seeds
  1. Preheat oven to 375 degrees.
  2. Spray pizza pan or large cookie sheet with non-stick cooking spray.
  3. In large frying pan, brown ground beef; drain fat.
  4. Stir in seasoning mix and water.
  5. Simmer until liquid is absorbed, about 10 mins.
  6. Separate crescent rolls into 16 triangles.
  7. Arrange 12 triangles in spoke fashion around pan.
  8. Press remaining triangles in center of pan to cover hole and press to seal.
  9. Pile meat in center.
  10. Top with cheese slices.
  11. Bring dough up over meat and seal the seams by pinching together and using a bit of water or milk to smooth dough.
  12. Brush with milk and sprinkle with sesame seeds.
  13. Bake at 375 for 25 minutes, until golden brown and crust is no longer doughy.
  15. Use Bison instead of ground beef.
  16. Add ½ cup sautéed onions to beef.
  17. Add ½ tsp red chile powder.
  18. Add ¼ cup chopped green chiles.
  19. Pile 3 ounces of grated, mild cheddar cheese on top of meat mixture.


RIP little mommy!


SEE Bars

energy bars

SEE BARS – Super Easy Energy Bars: This is my new fruit and nut bars with a bit of chocolate. Cut them in bars for a trail snack to keep your energy up, or cut bite size pieces for a small snack. However you roll, these bars are a perfect punch! SEE the difference in taste by using the best ingredients and making the bar yourself; SEE the savings in not buying prepackaged goods!

BUY tip:

*Use natural cocoa, as it is higher in fat, tastes better, and will provide more energy.
*Use a high quality 85% chocolate and no less than 70%
*Look for juice sweetened dried fruit. Not absolutely necessary, but I think they taste better and you avoid processed sugar. 


Energy Bars
Recipe type: Energy bar
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Energy bar for a trail snack or cut in small bites for a light treat.
  • 1¼ cup pitted, chopped dates
  • 2½ Tbs local honey
  • 1½ cups rolled oats, finely ground in blender or food processor
  • ½ tsp cinnamon
  • 2 Tbs. oat bran
  • 3 Tbs. ground flaxseed
  • 2 Tbs. natural cocoa
  • ½ tsp coarse salt
  • 1 c. raw almonds, coarsely chopped
  • ½ c. unsalted, toasted pistachios
  • ⅓ c. dried cranberries, preferably sweetened with juice
  • ⅓ c. dried blueberries
  • ⅓ c. dried tart cherries
  • 2 ounces chopped dark chocolate, at least 70% (I use 85%)
  • coconut or vegetable cooking spray
  1. Spray 9 in. pan with coconut spray
  2. Place dates in small saucepan.
  3. Add enough water to just barely cover.
  4. Bring to a boil and simmer for 20 mins.
  5. Set aside.
  6. Mix oats, cinnamon, oat bran, flaxseed, cocoa and salt in a large mixing bowl.
  7. Add nuts and berries and chocolate.
  8. Set aside.
  9. Dates will have absorbed most of the water by now; if more than a tbs or two remains, drain the excess.
  10. Pour dates and honey into blender or food processor and process till smooth.
  11. Pour date mixture over dry ingredients and mix until all ingredients are moist.
  12. Pat evenly into 9 in. prepared pan.
  13. Bake at 350 for 25 mins.
  14. Cool; cut into bars or small bites



Friday Foodie: Kidney Bean and Pomegranate Salad

Friday Foodie: Kidney Bean and Pomegranate Salad

It’s Friday Foodie Time! It’s Friday Foodie Time! Let’s cook and have some wine, It’s Friday Foodie Time! (Some of you are old enough to know the tune this might be sung to. Everyone else, just make up your own.)

So here’s a super quick salad recipe my sister sent me from Azerbaijan. (Say what? A country that used to be part of the Soviet Union. Next to Turkey and Iran. She lives in Baku.)

Azeri Kidney Bean Salad

This is super simple and can be eaten on it’s own or piled on some greens of some kind. I think it would be really great with arugula. Beans are highly nutritious, but get a bad rap because of their gas producing ways, but if you eat beans on a regular basis (one cup a day is what you should aim for) and keep your gut cleared out by eating plenty of healthy fiber, the gas will be little and the aroma non-exisistent. Really! What’s so great about beans? They are starch resistant, good for the heart and should be part of any diabetics diet. Dr. Joel Fuhrman explains it all here. So here’s your recipe. Enjoy!

Friday Foodie: Kidney Bean and Pomegranate Salad
Recipe type: Salad
Cuisine: Azeri
Prep time: 
Total time: 
Serves: 2
A quick kidney bean salad. High in antioxidants and fiber.
  • 1 can kidney beans; rinsed
  • ¼ + pomegranate seeds
  • 2 Tbs. chopped red onion
  • 2 Tbs. chopped cilantro and/or mint
  • 1 tsp balsamic vinegar (a white is nice in this salad)
  • ½ tsp olive oil
  • substitute: chopped tart orange slices for pomegranate seeds
  1. Mix all ingredients in a bowl.
  2. Can be eaten alone or served on salad greens like arugula.



Friday Foodie: Breakfast or Snack Bar

Friday Foodie: Breakfast or Snack Bar

You are going to LOVE these. Super simple and quick to make, they are a great breakfast bar or an afternoon snack.

If you enjoyed this video, please share it with your friends by clicking the buttons below.

Friday Foodie: Breakfast or Snack Bar
Recipe type: Breakfast or Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
This is a quick and easy recipe that even your pickiest breakfast eater will enjoy.
  • ½ c peanut butter or almond butter
  • 2 ripe bananas, mashed
  • ½ c almonds
  • 4-7 pitted dates
  • ¼ c dried cherries,
  • 2 Tbs. natural cocoa
  • ¼ c unsweetened coconut flakes
  • ¼ c raw pepita (pumpkin) seeds
  • 1 c rolled oats (not minute or instant)
  • optional: ¼ c raisins or chopped nuts
  • optional for snack bars: ¼ c dark chocolate chips
  1. Preheat oven to 350
  2. Line a large loaf pan with parchment paper
  3. In a small sauce pan over medium heat, stirring constantly, heat nut butter and banana until nut butter is softened and completely combined. Remove from heat.
  4. In a blender or food processor, coarsely chop almonds, dates, and cherries.
  5. Add coconut flakes and process a few seconds to break up flakes.
  6. Transfer to a bowl.
  7. Add oats and pepitas and any optionals.
  8. Pour banana mixture over dry ingredients.
  9. Stir till combined.
  10. Press into loaf pan.
  11. Bake for 30 mins.
  12. Allow to cool before cutting.
  13. breakfast bars or cut into bite size pieces for a healthy snack.



Friday Foodie: Black Bean Soup

Friday Foodie: Black Bean Soup

This is one of my all time favorite soup recipes, adapted from the Vegan Piggy, a blogspot that has been inactive for several years now. I changed up the amount of broth, the tomatoes and spices a bit.  It is definitely a very tasty, easy to make, delicious soup.

One thing about my videos, I do them as they come. I don’t set a stage or anything like that. I’m cooking just like you are sometimes, in pajamas early in the morning (that would be in this video for sure), or in the evening, tired at the end of a long day. Life happens and taking time to cook, means you fit it in where you can. The great thing about soups, they are easy to do in the morning, as you can chop up everything, throw it in a pot and let it simmer while you dress for work. Ladle some up into a jar, throw the rest in the fridge for later, and you walk out the door with a great lunch. Add an apple and cut up veggies, and you are well fed. Then you have lunch for the week, or dinner the next night.

Here’s the video and the printable recipe is at the bottom.

If you like this video, please share it with your friends by clicking on the buttons below. Enjoy!

Friday Foodie: Black Bean Soup
Recipe type: Soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
This is a hearty, tasty, healthy soup. Easy to make, it provides you with the beans you need and a few other veggies.
  • 1 lb black beans, soaked, rinsed and cooked. OR 4 cans of black beans, rinsed
  • 3 C. Vegetable Stock
  • 1 Can Organic Diced Tomatoes with green chile (without chile is fine too)
  • 2 Tbs. water
  • 4 Cloves Garlic, minced
  • 1 Medium yellow or white onion, diced
  • 2 Carrots, peeled and sliced
  • 2 t. Cumin
  • ½ - 1 t. Chili Powder, depending on how hot you desire
  • 1 t. Smoked Paprika
  • Salt and fresh ground pepper to taste
  • ¼ - ½ C. cilantro
  1. Place one third of beans and tomatoes in blender, and process until smooth.
  2. Heat a heavy frying pan on medium heat.
  3. Once hot, add water and chopped onions and carrots.
  4. Sauté for five minutes.
  5. Add garlic and sauté until an additional two minutes.
  6. Add broth, spices, bean puree and the rest of the beans to the mix.
  7. If you like a more brothy soup, add ½ - 1 cup more stock.
  8. If you like a thicker soup, reduce broth from 3 cups to 2 cups.
  9. Reduce to very low heat.
  10. Cover and simmer slowly about 20 minutes, stirring every once in a while to prevent the beans from burning at the bottom of the pan.
  11. Before serving, add fresh cilantro.
  12. This soup tastes great with a small scoop of brown rice.
  13. Serve with a small salad for a completely satisfying meal.



Friday Foodie: An Asparagus Minute

Friday Foodie: An Asparagus Minute

Fall and spring are the best times to enjoy asparagus and so I thought I would share with you a simple way to rid the spear of the woody, chewy ends. This works without fail, and though may seem wasteful, it’s no more wasteful than leaving the uneaten portion on your plate. You’re just getting rid of it ahead of time! I’ve also included a simple recipe you can try with these delicious green spears. Enjoy!

Friday Foodie: Asparagus in mustard thyme sauce
Recipe type: side dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
This is a delicious way to prepare a crispy green asparagus.
  • One bunch of asparagus, bottoms snapped and removed
  • 1 cup of vegetable broth
  • 1 tsp of butter
  • 1 tbs Dijon mustard
  • 1 tsp ground thyme
  1. Bring broth to a boil in a ten inch skillet
  2. Add asparagus spears, layering flat on bottom of skillet
  3. When stalks turn bright green, remove to a serving dish with raised rim (do not cover)
  4. Reduce broth to about ⅓ to ¼ cup
  5. Stir in mustard and thyme
  6. Add butter
  7. Pour over asparagus and serve
  8. May be eaten hot or cold