I’m a big fan of garlic. The best sauce for scrambled eggs: tomatoes puréed with raw garlic with some full-strength horseradish added.
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What kind of pears do you like?
Pears have decent fiber, and I try to buy them now and then. Usually I just pick whatever variety is most affordable. At Trader Joe’s this week, I picked tried two different kinds. (Admittedly it was part of our plan to get a bunch of TJ compostable produce bags - they fit nicely in our countertop compost bin). It made me wonder if there is a crowd favorite here on pear variety.
My favorite pear is the one that doesn’t break the bank. Just kidding. I don’t like soft pear, so no Anjou. I cook my European pears. For fresh eating, I like Asian pears, they are crunchy and juicy.
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Too much raw garlic can definitely stick around. I often stick garlic in the microwave with some oil just for a few seconds (10 or so depending on how many cloves) to take the edge off. I was interested in the fact that celery might actually provide something besides roughage.
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Celery helps reduce high blood pressure.
I like a D’Anjou pear best. I like to eat them fresh and also I like them in a smoothie.
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Wondering about pears vs apples? Both can be a good choice (except i guess for those with severe limitation on carbs/sugar) Pears Vs. Apples: Nutritional Comparison And Health Benefits – Healthy Blog.
Post-holiday notes:
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leftover cranberry sauce is yummy with plain yogurt and a granola.
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We did minimal appetizers, just some cheese crackers (tasty treat from our bulk store, locally made) while cooking and watching football. I plan 2pm dinner, so we don’t need to cook again for supper. After cleanup, we have pie. Next year I might do appetizers in evening, since we were a bit hungry and pulled out various snacks. (One person in the house, not me, had 3 desserts.)
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SOUP: This year I threw the turkey neck and some water in the crockpot. I had intentions to use if needed in the gravy. (It was not needed - had lots of juices in Reynolds’s bag. Plus my “recipes” for gravy is to mix with Heinz jar gravy, improves taste and ensures lots of leftover gravy.). Later I added more turkey bones/meat from the carving board and continued crockpot cooking til late… stashed it in garage to cool overnight. Makes a nice lunch for day after.
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Is there a healthy snacks thread too? 
No matter, enjoying this healthy snack right now. Roasted spiced chickpeas.
Like addicting - sprinkled with feta and parm the last few mins.
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Had this at a wedding weekend bar crawl in Austin recently. Very addicting.
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I love to do them with za’atar seasoning 
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Does anybody use coconut oil? Best uses?
A few years ago, a nutritional suggested it (medium chain fat?). At that time I bought unrefined, since hubby dislike coconut. Turns out he didn’t welcome coconut oil of any variety. So last week for myself I bought a small amount of unrefined coconut oil (which at these temps is a solid similar to Crisco; in the tropics I’m told it is liquid). I put some on my pumpkin bread this morn. It was delicious. But next time I will use less… per food logging app, 120 cal / tablespoon. (Yea, butter is high fat too. But if room temp, butter is easier to spread thinly.)
I’ve used coconut oil in some baking recipes. It has a high smoke point so can be used in stir frying food. Add it to a homemade granola blend as a fat. Here are some suggestions:
Through an error we ended up with two cans of coconut milk open in my house this weekend. I love it drizzled on butternut squash soup but that is done so I’m using it in my coffee in the morning…
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I’m not an expert when it comes to cooking oils, but I’ve read that coconut oil can raise your LDL cholesterol level, which can lead to increased risk of heart disease and stroke.
I try not to use too much cooking oil period, but when I do, I use olive or avocado oil.
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I use 100% California olive oil, not blend. I don’t use coconut oil. I don’t use avocado oil because I rarely fry anything.
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I’ve used coconut oil n granola and it’s delicious as the fat choice when making pancakes.
I try leftover cranberries on top of plain yogurt this morning and it was delicious. I’m sure granola on top would be delicious but I’m trying to lessen on carbs and sugars.
My main oil choices are avocado and olive. If you belong to Costco they have avocado oil for a good price.
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I use in granola and for frying pancakes as well. And for oil pulling. I used it when I was doing bulletproof coffee too.
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Trying a new recipe this week - although it is typically a side dish, I’m thinking I could pair it with a green salad and call it a meal.
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Has this last night. Super yummy.
https://www.cookinglight.com/recipes/charred-cabbage-with-butternut-miso-mash
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Looks like we are all loading up on the veggies this week after the carb fest last week!
Love chickpeas as a main dish. I want to add some salty feta to this dish (or on the side) and a small hunk of crusty bread!
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