Jun 112013
 

Quinoa Florentine

Before I get to my Savory Quinoa Florentine recipe – I’ll share a tidbit I learned over my long 35 year life. ;)

Laura S Walker State Park

Laura S Walker State Park

Make the time to do the important things.  What are the important things?

Think about what means the  most to you. How would you feel if that thing was no longer there? Could you just get another one?

Ah – there is the key.  With material things, we can always get another one.  But the people and the experience can’t be replaced.

When people ask me why I love camping “in the dirt and bugs”, experience is why I love it.  In a hotel room, you most likely won’t be outside as much. You might do some sightseeing during the day, go back to the hotel and watch some TV as you get ready for dinner. But CAMPING gets you outside – getting to feel, hear and see nature. (As long as you aren’t in one of the converted buses with your satellite dish outside.) No electronics in sight.

Some of the best things about last weekend’s trip…..

Watching my friend Justine enjoying the sunset as her son fishes. Taking my daughter kayaking.
The stillness by the water in the morning.

Laura Walker State Park

Laura Walker State Park

Chatting by the fire as a cool breeze blows, sipping a glass of chilled chardonnay.

Laura Walker State Park

Laura Walker State Park

My daughter – so proud of her little camper.

Laura Walker State Park

Laura Walker State Park

Roasting the perfect marshmallow.

Laura Walker State Park

Laura Walker State Park

Quietly spending time with my mom.

Mom Laura Walker State Park

Mom Laura Walker State Park

The kids fishing for Lilly pads.

Fishing at Laura Walker

Fishing at Laura Walker

 One thing that struck me recently while cleaning out my dad’s office was that all these things – small mementos, things he collected, art work….he wasn’t able to take anything with him.  He’s moved on to another place and all he can take with him is love, his experiences and the journey.

I came across a quote in a book about “the dash” that fits perfectly.  The dash is that space between the date of someone’s birth and death.
“For it matters not how much we own; the cars or the house…the cash, what matters is how we live and love and how we spend our dash.  So think about this long and hard….are there things you’d like to change? For you never know how much time is left that can still be rearranged. If we could just slow down enough to consider what’s true and real, and always try to understand the way other people feel. And be less quick to anger, and show appreciation more, and love the people in our lives like we’ve never loved before. If we treat each other with respect, and more often wear a smile….Remembering that this special dash might only last a little while.” – Linda Ellis

Take the time to enjoy life.  Put the phone down.  Cook a meal that nourishes your body and soul.

Quinoa Florentine

Quinoa Florentine

I love cooking with quinoa because it is one nourishing food we can take the time to cook.  15 minutes is all – and a quick five of rest.

Quinoa Florentine

Quinoa Florentine

Quinoa is versatile, and can be dressed up or eaten simply on it’s own – with a bit of salt.

Quinoa Florentine

Quinoa Florentine

This quinoa Florentine is more of the dressed up version – but simply and elegantly – with tomatoes, onions, garlic and spinach; cooked just long enough to give the vegetables a nice sweet caramelization, adding the spinach at the last minute to quickly steam it down and save those important vitamins and minerals.

Quinoa Florentine

Quinoa Florentine

Quinoa Florentine

Serves 4 rounded 1-cup servings
Vegan, Gluten Free
Printable Recipe
**Items on sale now at Native Sun Natural Food Stores, June 7 through July 6, 2013

Ingredients

1 cup quinoa**
1 1/4 cup water or veggie broth
1 Tbsp extra virgin olive oil
1 pint cherry or grape tomatoes
1/4 tsp salt (plus extra, to taste)
1 onion, chopped
3 cloves garlic, chopped
2 Tbsp to 1/4 cup white wine
7 oz to 10 oz baby spinach

Directions

1. Heat 1 Tbsp olive oil in a large skillet over medium heat; add onion; cook 7 to 10 minutes or until translucent; add garlic, cook an additional 2 minutes.

2. Meanwhile, heat water or broth over high heat; rinse quinoa with a fine mesh strainer; add to boiling water or broth; reduce heat and cover. Cook 15 minutes; remove from heat; let sit an additional five minutes.

3. Add tomatoes and salt to onion mixture and 1 to 2 Tbsp white wine; cover and cook 20 minutes or until tomatoes burst; uncover cook an additional 5 minutes, adding additional wine as needed; add spinach, cover and cook 2 minutes, or until wilted; uncover and stir well.

4. Reserve 1/2 cup quinoa for later use; stir in spinach mixture; toss gently.

Nutrition Facts
4 Servings
Amount Per Serving 

Calories 181.5
Total Fat 5.5 g
Saturated Fat 0.5 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 2.5 g
Cholesterol 0.0 mg
Sodium 196.0 mg
Potassium 312.1 mg
Total Carbohydrate 26.9 g
Dietary Fiber 3.6 g
Sugars 1.0 g
Protein 6.4 g

Vitamin A 101.9 %
Vitamin B-6 6.6 %
Vitamin C 36.1 %
Vitamin E 7.1 %
Calcium 7.3 %
Copper 3.9 %
Folate 25.8 %
Iron 24.5 %
Magnesium 10.8 %
Manganese 27.5 %
Niacin 2.0 %
Pantothenic Acid 0.5 %
Phosphorus 3.1 %
Riboflavin 6.1 %
Selenium 1.2 %
Thiamin 3.1 %
Zinc 2.1 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Enjoy this Savory Quinoa Florentine!

Apr 012013
 

Kale 3 Ways – Cheesy Kale Tomato Sauce, Kale Basil Pesto and Quinoa Power Bowl

Quinoa Power Bowl

There was a certain time during our camping trip last week that I took my life into my own hands. I was in a stare down with a tired and hungry 4 year old after a day of sun and fun with no nap. I needed to whip up something fast and healthy because I had already busted her hiding under a pillow with marshmallows stuffed in her cheeks like a chipmunk with a third waiting to follow.  Needless to say she was not thrilled when I grabbed the lone remaining marshmallow.

I quickly set some water on to boil and pulled some brown rice noodles, nutritional yeast (nooch) and a jar of quality pasta sauce in the cupboard of my little teardrop shaped trailer and some kale from the mini fridge.  (What, that’s not normal camping fare?) With those ingredients I made a semi-homemade cheesy kale tomato sauce with a vegan twist by stirring in some nutritional yeast as I heated the sauce and then simmering some finely chopped kale right in the sauce to wilt it down nicely. Voila – it looked like normal pasta sauce but had lots of protein, vitamins and minerals.  Once I got home I simply had to create it from scratch. It was super simple to do and would be great over salad, tofu and tempeh, poured over baked dishes or anywhere sauce is used.  It’s rich and hearty and has a great balance of acidity, sweet and savory flavors.  After trying the sauce, my daughter ate at least a full cup of the made- from-scratch version.  I’d much rather see her cheeks fully of healthy sauce than marshmallows!

Kale and Nutritional Yeast

What is nutritional yeast? Find out here. And why all the kale? Kale is that powerful and vibrantly green plant that packs a huge nutrient punch. It is one of the sources of plant based calcium that is super absorbable and alkalizing. It also helps to lower cholesterol, fights inflammation and oxidative stress and has tons of vitamin K, A and C.

Quinoa Bowl and Fresh Pesto

The idea for the quinoa power bowl came from a breakfast dish I had recently at a local restaurant.  Their quinoa and kale is typically served with tomatoes, a creamy pesto, chicken and feta so I had to do lots of “leave this off please“.  I loved the idea, but there were way too many animal based foods in it.  I decided to nix the chicken, feta and creamy pesto and create a virgin olive oil based pesto with fresh garlic, kale and some of the Cheesy Kale Tomato sauce.  Wowza!  The fresh pesto really makes this dish pop. There is nothing like aromatic basil and garlic with a touch of salt; what a versatile recipe.  Here are some ideas of how to use pesto; use it as a spread for sandwiches, stir into soups, use it on pasta, top any vegetable or salad, make hummus or potato salad!

Time Crunched?

If you don’t have time to make the sauce from scratch but want to try your hand at the quinoa power bowl, simply do what I did the first time – purchase your favorite store bought brand, heat and stir in 2 cups kale and 1/4 cup nutritional yeast.  No time even for that? Open a can of fire roasted tomatoes, drain and use in place of tomato sauce on the Quinoa Bowl.

Another time saving tip.

There are many delicious store bought versions of pesto.  Simply purchase one and add a tbsp to each plate.

Have some extra time to make all three?  Here is a handy grocery list.

Cheesy Kale Tomato Sauce

Cheesy Kale Tomato Sauce

Cheesy Kale Tomato Sauce (Vegan)

Basic sauce recipe by Giada De Laurentiis
Makes about 5 cups
Vegan, Gluten Free
Printable Recipe

Ingredients 

1/4 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 carrot, chopped
1 dried bay leave, crushed
4 fresh basil leaves, finely chopped
3 (14.5 oz) cans fire roasted diced tomatoes
3/4 tsp sea salt and some freshly ground black pepper
1 Tbsp agave
2 cups finely chopped kale
1/4 cup nutritional yeast

Directions

1. Heat 1/4 cup olive oil in a Dutch oven or large stock pot.  Add onion, saute until translucent, about two minutes; add garlic, saute n additional minute.  Add carrot and saute about 5 minutes. Add bay, basil, tomatoes, salt and pepper and simmer covered on low heat for 30 minutes.

2. Using an immersion blender, blend the sauce until semi-smooth or to desired texture.  Alternatively; process the sauce in a food processor until smooth; stir in agave.

3. Add kale and simmer an additional 20 minutes.

4. Stir in nutritional yeast; and taste to check seasoning.

**If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Kale Basil Pesto

Kale Basil Pesto

Kale Basil Pesto

Makes about 1/2 cup
Serves 4
Vegan, Gluten Free
Printable Recipe
 

 

Ingredients

1/2 cup chopped kale
Handful fresh basil
3 cloves fresh garlic
2 Tbsp oil
1/4 tsp salt
1/4 cup pine nuts
1/4 cup vegetable broth

Directions

1. Blend all ingredients in a magic bullet or blender.

 

Quinoa Power Bowl

Quinoa Power Bowl

Quinoa Power Bowl with Tomato Sauce, Kale and Basil Pesto

Inspired by First Watch
Serves 4 (plus extra quinoa for another use)
Vegan, Gluten Free
Printable Recipe

Ingredients

2 Tbsp olive oil, divided
1 cup dry quinoa
1/2 onion, chopped
4 cloves garlic, chopped, divided
2 cups vegetable broth
1/2 tsp sea salt, divided
4 cups chopped kale
2 cups Cheesy Kale Tomato Sauce (or sub store bought tomato sauce of choice)
1/2 cup Kale Basil Pesto (or sub store bought pesto of choice)

Directions

1. Rinse the quinoa in a fine mesh strainer; heat 1 tbsp olive oil in a medium stock pan; add quinoa, onion and 2 cloves garlic to heated oil; toast by stirring about 3 minutes; add 1/4 tsp salt and vegetable broth; cover and simmer 15 minutes.  Remove from heat, covered and let sit 5 minutes. (Makes 4 cups. Reserve 2 cups for recipe and set aside 2 cups for another use.)

2. Heat second Tbsp olive oil in pot originally used for quinoa; add kale and 1/4 sea salt and second 2 cloves garlic.  Saute until wilted; about 5 minutes.

3. Place 1/2 cup quinoa, 1/4 kale mixture; 1/2 cup tomato sauce and 1 Tbsp pesto on each of four plates. Enjoy the fruits of your labor!

**I have been making quesadillas with my leftover quinoa – delicious!

Nutrition Information
___________________

Cheesy Kale Tomato Sauce (Vegan)

Kale Basil Pesto

Quinoa Power Bowl with Tomato Sauce, Kale and Basil Pesto (For the quinoa and kale only.) 
Kale 3 Ways – Cheesy Kale Tomato Sauce, Kale Basil Pesto and Quinoa Power Bowl

Mar 292013
 

We are back from another lovely trip to Key Largo and also spent a fair amount of time in Islamorada. Here are a few of the snapshots from the trip.

John Pennekamp state park has lots to do for families – several beaches, a boat ramp, snorkeling, glass bottom boat, aquarium and walking trails. Definitely bring the bikes and beware that if you are tenting it the ground is mostly rock, so be sure to bring some strong L-shaped aluminum tent stakes.  We had quite a time setting up the PahaQue tent but it was so worth it to have the extra room.

Also note that these are not very private sites and there are no fire pit rings in the sites. If you want to have a fire at night you must bring your own fire pit or otherwise you can light some wood in the raised grills at each site. Sundowners is a great restaurant in Key Largo but our favorite restaurants are in Islamorada which is about a 25 to 30 minute drive. We love Lorelei for the fun and low key atmosphere and Morada Bay as a nice dinner – we had my mom’s birthday dinner there.

Cheers!
Dawn

KeysA

 

John Pennekamp State Park, Key Largo

John Pennekamp State Park, Key Largo

John Pennekamp State Park, Key Largo

John Pennekamp State Park, Key Largo

Sundowners, Key Largo

Sundowners, Key Largo

Mom and Dad at Sundowners, Key Largo

Mom and Dad at Sundowners, Key Largo

Tarpon at Sundowners, Key Largo

Tarpon at Sundowners, Key Largo

Feeding the pelicans at Sundowners, Key Largo

Feeding the pelicans at Sundowners, Key Largo

Sundowners, Key Largo

Sundowners, Key Largo

Feeding the Pelicans at Sundowners, Key Largo

Feeding the Pelicans at Sundowners, Key Largo

Tired baby at Sundowners, Key Largo

Tired baby at Sundowners, Key Largo

Vegan Mushroom Skewers and Rosemary Potatoes, Sundowners, Key Largo

Vegan Mushroom Skewers and Rosemary Potatoes, Sundowners, Key Largo

Sundowners, Key Largo

Sundowners, Key Largo

Family at Sundowners, Key Largo

Family at Sundowners, Key Largo

A beautiful wedding at Lorelei, Islamorada

A beautiful wedding at Lorelei, Islamorada

Our daughter and Justine and Kerry's son at Lorelei, Islamorada

Our daughter and Justine and Kerry’s son at Lorelei, Islamorada

Justine and Me at Lorelei, Islamorada

Justine and Me at Lorelei, Islamorada

Lorelei, Islamorada

Lorelei, Islamorada

Morada Bay, Islamorada

Morada Bay, Islamorada

Justine's hubby Kerry and and my hubby Chris at Morada Bay, Islamorada

Justine’s hubby Kerry and and my hubby Chris at Morada Bay, Islamorada

Morada Bay, Islamorada

Morada Bay, Islamorada

Morada Bay, Islamorada

Morada Bay, Islamorada

Morada Bay, Islamorada

Morada Bay, Islamorada

Dad at Morada Bay, Islamorada

Dad at Morada Bay, Islamorada

Theater of the Sea, Islamorada

Theater of the Sea, Islamorada

Theater of the Sea, Islamorada

Theater of the Sea, Islamorada

Beach outside Outdoor World, Islamorada

Beach outside Outdoor World, Islamorada

Beach outside Outdoor World, Islamorada

Beach outside Outdoor World, Islamorada

Beach outside Outdoor World, Islamorada

Beach outside Outdoor World, Islamorada

Beach outside Outdoor World, Islamorada

Beach outside Outdoor World, Islamorada

 

 Posted by at 7:28 pm
Nov 072012
 

We’re back from another camping trip – this time to Key Largo!  The weather was perfect – sunny, clear and warm in the 80′s.  Here are some of the snapshots before I get back to my regularly scheduled recipes…..

 

 

 Posted by at 12:26 pm
Sep 162012
 
We have returned once again from another successful camping trip, this time to the beautiful Blue Springs State Park.  I have lost track of the number of camping trips I’ve taken my daughter on – I think we are at number 14.  Her very first was when she was eight weeks old!

Here are a few snapshots from our trip.

My Camper, Blue Springs State Park

Blue Springs State Park

Blue Springs State Park

My mom and daughter at Blue Springs State Park

Blue Springs State Park

Some random guy at Blue Springs State Park

Me and my daughter at Blue Springs State Park

 Posted by at 10:26 pm
Jul 102012
 
Seven Layer Bean Dip with Mila
Greetings!  I just got back from our camping trip to St Augustine.  Yes I am crazy and yes, it was definitely hot and yes, there was mosquitoes the size of Texas. But you know what?  I’m a camper and I love it. Ok so I do have AC in my trailer but I still consider it camping.  Hey I know what it’s like….I tented for many years and I’ve ventured three times into the deserts of Arizona with a tent for two weeks at a time.  No running water and scorpions.
This time we spent the days staying as cool as we could.  First thing in the morning we hit our favorite zoological park, the  Alligator Farm, then right afterwards we hit a nice splash park, we ate lunches out and visited the farmers market. In the evenings we enjoyed a few glasses of wine and my daughter roasted up some marshmallows.  This was an all girls trip – no boys allowed!

Here are just a few pics from our adventure. This is where my daughter takes over for the photography.

I was ordered to BE SILLY.
Lunch! Present Moment Cafe offers raw and vegan options.

Here is my daughter trying to roast marshmallows over our smoke signal fire.  It wasn’t me. The wood must have been wet.

And finally we get to the recipe.  I bought this to a 4th of July celebration and it got rave reviews.  Especially the cashew sour cream.  No one could believe it wasn’t regular sour cream!  To me it tastes like a cross between cream cheese and sour cream.  Spread this on your bagels and you won’t miss the other white stuff one bit.

What is Mila?
Mila is an organically grown, non-genetically modified blend of chia seed that is cold pressed and sliced to make it more bio-available. 
It is RAW, GLUTEN FREE, AND VEGAN, perfect for cooking and baking.
It is super high in OMEGA 3s – equal to 6 to 10 fish oil pills per serving.  
A single serving also has FIVE GRAMS OF FIBER, more antioxidants than blueberries, more iron than spinach and many more benefits.
This little seed has anti-inflammatory properties, is excellent for brain function, energy, elimination, sleep and the best part?  It’s a FOOD!

Sound good?  Try some for yourself and see!

***To prepare this dish be sure to soak the raw cashews ahead of time!

Vegan Layered Bean Dip with Cashew Sour Cream and Mila
Vegan, Gluten Free
Ingredients
Layer 1
2 cups cooked chickpeas
1/4 cup chopped red and green onion
1/4 tsp Adobo seasoning
Layer 2
1 14.5 oz can black beans
1 scoop Mila
1/4 tsp Adobo seasoning
Layer 3
1 can light, low sodium refried beans (I used Eden Organic)
Juice 1/4 lime
Layer 4
1 to 2 cups fresh salsa (or salsa of choice)
Layer 5
1/2 cup chopped green onion
1/2 cup chopped cucumber
Layer 6
1/2 cup vegan mozzarella cheese (I used Daiya)
1 cup cashew sour cream: (1 cup raw cashews, soaked a few hours or overnight), 1 Tbsp Lemon Juice, 2 Tbsp Cider Vinegar, 1/2 tsp salt – blend until smooth, adding water if needed.
Layer 7
3 to 4 cups chopped lettuce

Directions

1. Mix the ingredients of each layer, one at a time, in a medium bowl.

2. Press each layer gently into a trifle bowl.  Serve with hearty organic corn chips.

Jun 102012
 
Skidway Island State Park

We just returned from the first campout with my camper since major water damage repairs forced her out of commission for about seven months.  Her first venture out was quite a success at Skidway State Park near Savannah, Georgia.

Saturday morning we hit the Forsyth Farmers Market, by far one of the best I have ever been to.  TONS of fresh organic produce, gorgeous flower, honey, fresh breads, dips and sauces, coffees and more.

Forsyth Farmers Market, Savannah, Georgia

Upon arrival one of the first things we got to do was plant a bean plant with my daughter’s name – they said that next time we came back and it had sprouted we could take it home.  What a cute idea! I hope ours goes to a great home.
 

One of the highlights of the market was meeting Rejanne from Moonthyme Garden and Nursery.  I noticed she had amaranth – a type of grain.  She patiently explained about the growing cycle and how to dry and clean it so I went ahead and bought some along with some gorgeous lime basil.  If you are in the Savannah area, do check out her fresh herbs and veggies – to get in contact with her, her email is moonthymegarden@earthlink.net.

Rejanne Dunmow from Moonthyme Garden & Nursery
Pineapple Sage

Walker Farms

I also spent some time speaking with Walker Farms – a local (to that area) organic farm.  What caught my eye were the gorgeous beans and carrots.  I love anything unique and these certainly were!  They also had fresh cut flower and tons of other super fresh produce.

www.walkerorganicfarms.com

Walker Farms
Next I came across Farm a la Carte – what I loved was her food truck/farm stand.  It was lined with wooden crates filled with fruits and veggies and she was also selling cheese, meats and eggs, as well as what looked like sauces.
Farm a la Carte
I could definitely see me in a similar set up.  Hmm…..I shall add this to my “Vision Board”.  I wish I could have spoken with her but every time I walked by there was a line.  It must be good!

Farm a la Carte – Forsyth Farmers Market, Savannah, Georgia
We returned to Skidway Island State Park and smashed up some guacamole from veggies we had on hand, and then cooked up corn, peppers, onions and beans on the fire.   
Peppers and Onions from the Forsyth Farmers Market

Fresh Corn from Forsyth Farmers Market

A good time was had by all. If you are in the Savannah area be sure to check out the Forsyth Farmers Market located on the south end of Forsyth Park.
 Posted by at 10:18 pm
Oct 302011
 
My daughter and I are back from our camping trip to St Augustine for a T@B camper rally and trick-or-treating at the St Augustine Alligator Farm.
I’ll share a few of the highlights (I only got photos of some of the T@Bs) and then get back to my regularly scheduled programming….recipes!

Here is the back side of mine…

…and some of the others….

  

…dancing at the Old City farmers market…

…even Daddy stopped by to sit by the fire.  (As you all know he’s not a camper, but that’s ok, we’ll keep him around anyway.)…

…eatin’ some candy and checkin’ out the alligators at the trick-or-treat event at the St Augustine Alligator Farm…

…one of the ‘treats’ was a gator treat to feed the gators!

Have a safe and happy Halloween!
 Posted by at 5:05 pm
Jul 242011
 
I’m back from camping at Little Talbot Island and, aside from the extreme heat (thank God my little camper has air conditioning), we had a great time.

This was my daughter’s 10th campout and she isn’t even 3 years old yet!  What a trooper.

My dad drove his camper out onto the beach the first day so we would have a place for shade, lunch and naps which was so nice.
 



The next day we drove into Fernandina and, of course, had to hit the farmers market.  The array of flowers was stunning and I loved that they mainly had fresh produce, flowers and other food items but it wasn’t inundated with crafts.  (Sorry craft folks…I like my choice of veggies.)




 


The highlight was an AWESOME restaurant find called Cafe Karibo.  I got the veggie burger with a Mediterranean salad with couscous and a lemon vinaigrette.  Everything was so fresh and the burger was moist but firm on the inside and lightly crisped on the outside with great flavor.  It has inspired me to try my hand at making a bean burger myself soon!

Now for this kale salad.  I came up with this salad as a unique use for the fig chutney I recently made up and I figured I would either knock it out of the park or it would be a complete strike.  Luckily it was the former.  I kept it pretty simple with raisins, walnuts and onions and because the chutney is so complex I didn’t add anything to it.  Don’t be afraid of using the raw kale.  Once it is massaged it will really wilt down.  In fact, I took the leftovers camping and my remaining four cup servings ended up fitting into a sandwich size Ziplock baggie so it will continue to wilt.
Massaged Kale and Red Onion Salad with Fig Chutney, Raisins and Walnuts
Serves about 5 1-cup Servings

Ingredients

1 bunch curly, organic kale, destemmed and torn
1/4 red onion, sliced very thinly
1/4 cup fig chutney, (I used mine but store bought chutney works as well)
1/4 cup walnuts, chopped
1/4 cup raisins
Dash of salt

Directions

1. Massage the chutney and dash of salt into the kale and onion in a large bowl; about 2 minutes.  Add walnuts and raisins.  Toss well.

 

Estimated Nutrition Info 
5 1-cup servings
Amount Per Serving
Calories 118.3
Total Fat 1.5 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 167.0 mg
Potassium 368.8 mg
Total Carbohydrate 25.1 g
Dietary Fiber 3.1 g
Sugars 13.2 g
Protein 3.0 g
Vitamin A 354.2 %
Vitamin B-12 0.0 %
Vitamin B-6 10.7 %
Vitamin C 90.1 %
Vitamin D 0.0 %
Vitamin E 6.0 %
Calcium 10.0 %
Copper 12.6 %
Folate 5.0 %
Iron 7.7 %
Magnesium 7.2 %
Manganese 31.1 %
Niacin 3.7 %
Pantothenic Acid     0.8 %
Phosphorus     5.1 %
Riboflavin 5.9 %
Selenium 1.9 %
Thiamin 5.9 %
Zinc 2.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 Posted by at 10:39 pm
Mar 012011
 
We had an amazing time camping in Savannah last weekend at Skidway State Park.

After much searching for the perfect spot..there she is!

There are marshes all around the park where my dad collects fiddler crabs to catch fish with.


Dad the fiddler crab wrangler.

Hi guys!

Sure enough, right when we finally found a parking spot downtown, you-know-who fell asleep.

We walked around City Walk.  The weather was gorgeous in the high 70′s.

They have horse and carriage rides.

We tried out Goose Feathers Cafe for lunch.

I got a latte which was perfection.

My mom got tuna nicoise on a bagel.

….and Dad got the tuna on white.
Both said their sandwiches were excellent.  Big chunks of soft tuna and fresh bread and veggies.

I got the veggie panini and was a bit disappointed.  I was hoping for a pressed sandwich and more veggies than bread.  The pesto they spread on the bread was excellent though.

We left the restaurant to walk around a bit more and found this really cool fountain.
Wine and dark chocolate by the fire later that night.
Along with some fresh cherries.
The next day we ventured back into town and spotted this art gallery.
We can’t wait to go back and visit next time!

 Posted by at 2:20 pm