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Our FoodBuzz

1. Blueberry Crisp

2. Fresh strawberries and bananas

4. Blueberry whole wheat pancakes

5. Chipolte fried chicken, parslied potatoes,
carrots in wine sauce & fresh radish

6. Deviled eggs

3. Vegetable beef soup

PICTURED: Blackberry glazed roast pork, roasted garlic mashed potatoes, pork gravy, baby peas, baby spinach salad topped with mandarin orange slices, roasted red bell pepper and raspberry vinaigrette. DESSERT: Apple bread pudding with a spice sauce.

Food recipes abound but our book contains a complete meal plan!

(Please note: Once the book is downloaded, purchased, PIN provided and registered, the book is locked to that computer and cannot be transferred or copied but can be printed. So if you want portability it needs to be downloaded to a laptop or notebook.) or WiFi it from your desktop PC to your laptop or notebook. There are ebook readers for about $400 available also.

System Requirements:
The file size is 15MB, has a built-in windows viewer and can be viewed
on any windows system from 98 through Vista. For optimal operation you should have a CPU of at least 1.7Ghz and 512Kb of RAM.

FREE PREVIEW DOWNLOAD

3 major facts when planning a meal

*TEMPERATURE––-do you want hot or cold (don’t mix)

*TEXTURE–-whole grains and meats

*COLOR––the more you have, the more nutritious it is

INGREDIENTS

5 cups of fresh or frozen blueberries

1/2 cup of organic brown sugar

1/4 cup of organic honey

3/4 cup of all purpose flour

1 1/4 cups of 100% whole grain oatmeal

4 teaspoons of cinnamon

1/2 teaspoon of nutmeg

2/3 cups of melted butter.

EVOO (extra virgin olive oil)

INSTRUCTIONS

1. Preheat oven to 350 degrees.

2. Spread blueberries in a square pan sprayed with

EVOO.

3. Mix remaining ingredients in a mixing bowl, and

then sprinkle overthe blueberries.

4. Bake for 30 minutes.

You can serve it hot or cold. Hot with a scoop of

ice cream or cold with a dollop of whipped topping.

Blueberry Crisp

INGREDIENTS FOOD RECIPE QUICK MEALS

1 pound organic range fed beef flank steak, cut into 1" cubes

and dredged in flour

6 medium red potatoes, finely diced

14 ounce carton of organic beef broth (no MSG)

1 (15 ounce) can of whole kernel corn, drained (option 1-lb frozen corn)

2 cups of frozen green peas (option: 1 (15 oz) can of green peas)

1 (46 ounce) bottle of tomato-vegetable juice cocktail

1 teaspoon of sea salt

1 teaspoon ground black pepper

1 medium red onion, diced

2 cloves of garlic, minced

5 medium carrots, diced

1/2 cup riggatoni

INSTRUCTIONS

1. Spray a heavy cook pot with EVOO and put on medium heat.

2. When the pot is heated, put in the cubed beef and and cook until evenly

browned, stirring constantly.

3. When the beef is browned, pour in the carrots, onions, peas, corn, potatoes,

broth, tomato juice, garlic, salt, pepper and cover and reduce heat to simmer covered for 30 minutes.

SERVE WITH: Crackers, Radish/Cucumber Salad and a Dessert

Vegetable Beef soup

The ebook is full of meal ideas and meal plans similar to the ones pictured here. A complete meal plan consists of the “entree”, a vegetable, salad and optional dessert.

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