Tag Archives: recipes

Smoothies. Angels. The Familiar. Nebraska. Gravity. Awareness.


I just had the best smoothie ever. I make them myself. Usually I add protein powder, but I forgot to today. I was too excited to make it. We have all this fresh baby spinach and strawberries and pineapple that I cut up yesterday.

I was excited because we got a new blender, the NINJA (which is not silent, trust me, it just has a ton of blades) and it comes with these individual blender cups that are (open your throat and inhale to begin an aria a lá Jim Carrey): FAN-TAAAAAAS-TIC! The smoothie is gone now. You would’ve loved it. We have the Ninja Ultra Kitchen System 1200 (LMMOP123ABC). That’s the one with the personal cups.

Here’s what I put in it:

1 cup spinach leaves

1 cup strawberries

1 tbsp honey

1 tbsp flax oil (you have to have fat in your diet…) — or avocado oil, which is almost tasteless

1/4 cup pineapple

1/4 cup vanilla greek yogurt

1/4 cup water




As you can see from the picture above, it was amazeballs.

Now I’m feeling all zippy. True story.

Writing last night helped me unblock some stuff. I wrote on the heels of a conference call I was on with some spiritual teachers who work with Angels. Look, I’m coming out about this: I’m into it all: energy healing,  Divine Guidance, I am into trying to listen to my intuition and my inner self. I am into God and how He works in the most amazing ways. Here’s what I’ll never do: suffocate you with it.

Anyway, the call was great but it was also a LOT of content. It was all about discernment and how we need to listen to messages and feel emotions that take us in a FORWARD direction and not back. Anything in reverse, is not Divine; anything that keeps us low, too much thinking, too much heaviness, too much “stuck” is not Divine. It’s along the lines, but so much more than the glib, “If it feels good, keep doing it” because we all know how that can get misinterpreted. Here’s me: if it feels good when you’re doing it, keep doing it. And when you’re done, several hours or days later, if it still feels good and makes you smile, and you’re not barfing or saying “I’m sorry, it’ll never happen again” and you’re looking for your keys, you SWEAR you had your keys Right There In That Box! when you were feeling good, then you may resume. Otherwise, you’re on the wrong bus.

I felt so validated this morning after writing here last night after that call, just expressing myself and expressing me expressing myself (meta!) that I woke up with this thought in my head:

When you stop trying to figure out who are you supposed to be, you can become who you really are.

^^I just typed that without any typos without looking at the keyboard. I was reading what I wrote when I woke up. That’s another indication to me anyhow, that I’m heading in the right direction.^^

So yeah. Angels. We all have them all around us all the time. We may as well get used to them and let them help us help ourselves. If it feels good and grows you, keep doing it. Who are the Angel people I’m talking to? Melissa Kitto and Richard Lassiter at “http://www.communicatewithangels.com” and they’re super nice, natch, but they’re also candid and firm in helping you understand what you need to know. One of the things Richard said last night, which is something I’ve been struggling with for quite some time now, is “the familiar.”

We all say we don’t want drama. But how likely are we to (re)create it without even knowing? Another thing Melissa said last night cut right through me: We are not made to suffer here on Earth. When we are suffering, it’s a signal to try something else. She asked of the group: “Am I possessive of my bad habits?”

I gulped.

How more likely are we to recall a miserable moment in our lives rather than a happier one?

Yeah. That. Feeling low shouldn’t be our predominating disposition. Feeling light and free is our set point. We just picked up bad habits from when we were wee. WE DID. I’m not blaming, I’m just saying, ya gotta learn it somewhere. Which makes me freak a little because I want to help my kids steer to and stay in happier places than places of doubt and anxiety.

Letting go of what’s familiar: letting go of the POSSESSION of / IDENTIFICATION with the bad habit because that’s what’s holding me back. Sometimes we hang on to the concept of the habit because it’s what we know, at least… it’s still a buffer from our true reality which is: freedom and happiness. It’s so easy to simply switch the gears and think about good things. But it’s a conscious decision we MUST make to do in order to do two things: make the happy thoughts the habit and undo the unconscious inverse which is the low energy. It’s a choice. It’s not so much Pollyanna; it’s deciding to not let the negativity corrode your spirit. Who wants that??

Richard asked later on the call: How do we know we are connecting with our spirit?

He answered: What brings you joy? What do you love most? What activity causes you to lose time? What causes you to ask: “Where has the day gone?” That is your place. That is your calling. That is your joy. That is your bliss.

For me, I owned it: it’s writing. It’s writing what’s in my head at the moment and my life. It’s sharing, connecting with my spirit and being of service and being with other people who bring me joy. There is no other way for me to REALLY lose time.

I also lose time when I’m playing — anything: with the kids, on a tennis court, in a rowing shell, running with my dog(s). Joking around and dancing. I lose time then. I even lose time folding laundry if something worthless is on TV like any of the Real Housewives… practicing yoga too. I think I lose time teaching yoga, but I have to be mindful of the time because people have lives.

The point is: be still, ask yourself some questions and treat yourself to your calling. See how amazing it is.

About laundry… I’ve decided though that my epitaph should read: “She died trying to find the match for that sock…”

So about discernment: Is what I’m feeling at this moment my actual and authentic feeling, or is a projection of someone else’s? Something I picked up unconsciously when I was a very young child?

How about you? Do you know what I’m talking about? Have you ever had a great idea, one that lifts you up and makes you smile (likely your angels telling you you’re on to something) and then a few hours later you’re stifled by doubt? You don’t think you can do it? You have to figure out logistics? That’s what they’re talking about — listen to the happy idea and then let the logistical part help you organize the steps to accomplish it. Don’t toss out the good idea. Don’t listen to the doubt, listen to the need for organization.

About feelings: are they truly yours or are they learned? Name the feeling: that helps to neutralize it a bit and you can dissect it then. So let’s say it’s a learned feeling / reaction. Then ask yourself: If it’s not me then is it (the feeling) something I need to be aware of? And if it’s not bringing me joy, and not helping me be of service (while also minding my own business) then I need to redirect and figure out how it can be purer, better, higher energy. That higher energy is what Melissa and Richard term “regaining that pivot point to master the lessons we are here to learn.”

So I wrote here after that call. I felt cleaner and lighter. More allowing of myself and then I went to bed and slept like a puppy. Never say “I slept like a baby.” Because we all know they don’t sleep. They don’t. Well, my babies didn’t sleep like puppies. They slept like babies. Y’see my point?


With all the snow the last few days, I watched two Oscar-nominated films back-to-back. I’m usually quite late to the party. Being a mom of three boys, two dogs, two cats, a wife and now yogini is a bit time-consuming.

The first film, “Gravity” was one I waited on because I wasn’t ready to see it so soon after Mom died. I am glad I waited, and I’ll likely watch it again and again because it’s layers-deep stuff and so visually beautiful. I won’t give anything away other than to say, letting go (here I go again) is so helpful. We can’t take in new and better if we hang on to old and harmful: there is no space in our hands. We have to let go.

The other film, “Nebraska” was equally amazing, for completely different and similar reasons. Who doesn’t want to be relevant to someone else? The story is both subtle and in your face and its being filmed in black and white helped keep the tempo steady and ironic. It charmed me and kept me curious about what would happen next, did he actually win the million dollars? I wondered — I threw the main character a bone: maybe he’s right! The thing is: we all get old, if we’re lucky. We all want a moment in the moonlight. Don’t we? Own it. Nebraska was a powerful film about family, intention, relevance, greed, and our fight with the clock. The ending was simply elegant.

On some levels, Nebraska reminded me of my mom, and her deep-seated interest in being relevant. It colored all her actions. She had a captive and mutually interested audience of three little kids. Sometimes we completely miss what’s right in front of us. It also reminded me of my dad, because he’s aging too and it’s gotta be scary.

So go make yourself a smoothie. The sun is out here, first day of spring 2014, Mother Nature hit it out of the park today. There’s a rumor of more s – – w next week. Winter is on notice. It’s time to move on. 

Thank you.

Holiday Brie Recipe


Hi readers! I want to say thank you for being such great friends since I started out and I want to give you something for the holidays:

It’s been a while since I posted a recipe. Here’s one that I did at my Pampered Chef debut and it was incredible. It’s super easy and amazingly comforting if you love brie, which I happen to do with great panache and élan as brie is wont to make me display.

The I used a small casserole they sell called a Coquet. It’s 5″ in diameter. Any small-sized casserole would do. For those of you with Pampered Chef tools, I’ll mark them in grayed italics.

The sauces are also proprietary, so what I would recommend if you don’t have them is to use raspberry/apricot/pineapple preserves with jalapeño jelly or add one super-finely chopped (or “zested”) jalapeños (but just the skin if you zest it) and blend them together in a small bowl with 2-3 tbsp water, mix them together and then pour on the brie halves. You also don’t have to make it spicy… it’s wonderful as-is without the peppers.

OK… here we go:

Screen Shot 2012-12-22 at 5.18.06 PM

Tangy Pepper-Pecan Brie
1/2  cup pecan halves
1  jalapeño pepper, stemmed and seeded and zested if necessary
1/4 c. Spicy Pineapple Rum or Raspberry Habanero sauce
1  4-inch round (8 ounces) Brie cheese with rind, room temp.
1  loaf (16 ounces) French baguette
Vegetable oil

1.  Preheat oven to 425°F. Coarsely chop pecans using Chef’s Knife. Chop, mince or zest jalapeño using Food Chopper. In small bowl Small Batter Bowl, combine jalapeño and Spicy Pineapple Rum sauce; mix well using Skinny Scraper.

2.  Warm your knife (it should be about 4″-6″ long) in hot water before doing this: Cut room-temperature Brie in half horizontally (making two discs / rounds) using Utility Knife. Place one half of Brie, cut side up, into Coquet casserole. Spread half of the sauce mixture evenly over bottom half of Brie using Small Spreader. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining sauce mixture over Brie; sprinkle with remaining pecans. Cover.

3.  Using Bread Knife, cut baguette on a bias into twenty-four 1/4-inch-thick slices; lightly glaze with vegetable oil using Kitchen Spritzer. Place in oven on cookie sheet. Bake both together in the oven for 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving. Serve using Bamboo Spreader.

(I personally found that I had to cook the Brie 16 minutes.)

Yield: 12 servings

Fair warning: This recipe is not easy on the waistline. But that’s what January 1 is for.

Nutrients per serving: Calories 230, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 38 g, Protein 6 g, Sodium 400 mg, Fiber 2 g
Cook’s Tip: Wear plastic gloves when working with jalapeño peppers. The juice from the peppers can create a burning sensation on the skin.

-For a simple garnish, slice a jalapeño pepper in half lengthwise using Petite Paring Knife. Brush cut surface with apricot jam and bake alongside the Brie.
-This recipe can also be prepared on the Large Bar Pan, if desired.
-Camembert cheese can be substituted for the Brie, if desired.

Sun-Dried Tomato Pesto Brie: Substitute 2/3 cup sun-dried tomatoes in oil, drained, patted dry and chopped for the Spicy Pineapple Rum sauce. Substitute 1 tablespoon prepared basil pesto for the jalapeño pepper and 1/4 cup pine nuts for the pecans. Proceed as recipe directs.

Brown Sugar Dijon Brie: Substitute 1/2 cup brown sugar for the Spicy Pineapple Rum sauce, 1 tablespoon Dijon mustard for the jalapeño pepper and 1/2 cup sliced almonds for the pecans. Reserve 1/4 cup of the almonds. Chop remaining almonds; combine brown sugar, chopped almonds and mustard. Assemble as directed in Step 2; top with reserved almonds. Proceed as recipe directs.

Just want you to know: I loved this recipe and I’ll never use this platform to sell you Pampered Chef stuff. I might talk about it sometimes, as a personal story and I’ll likely disguise it going forward. If you are interested in learning more about that, please contact me at grassoil@mollyfield.com or let me know in the comments.

This is going to likely be my last post before Christmas, so no Tuesday Morning Press next week or on New Year’s Day. Maybe I’ll share an old post between the days. If you’re like me, you won’t be online much more for the rest of the year. I am determined to take some time away, as you are, to be with my family and friends.

Thank you!

Dinner: Beef Roast in the Crock Pot


I started this post at 11am today… I am now just getting around to publishing it. Mondays are really hard for me; the kids get out three hours earlier than usual on Mondays. It’s a drag. Everything I do has to be set on Fast Forward. The original title of this post was, “Dinner You Still Have Time to Make.” Best intentions…

But… at 11am, I put this in the crock pot:

1 beef round eye round roast (about 2#)

white onion, chopped

1 1# bag of baby carrots or 6 whole carrots, chopped

1 beer, a dark stock if possible

5 cloves garlic, minced

4 tbsp olive oil

6 bay leaves

1/2 tsp salt

1 14 oz can stewed tomatoes

1/4 cup water

Place pan on burner set on high, let pan warm up. Sear all sides of the beef in a flat pan with 2 tbsp olive oil and half of the garlic.

Add bay leaves, entire beer to pan, let boil for a couple minutes, add stewed tomatoes, salt, gently stir.

In the pan you just emptied, add the rest of the olive oil and garlic, chopped onions and carrots. Add water to mixture.  Cook for about five minutes or until onions become translucent.

Add this to crock pot and close it up.

If you have just two hours: set on high and walk away.

If you have more than two hours, set on low and let it cook all day if you want.

When you’re ready to eat, the “stew” will be watery so (this is totally optional), add 1/3 cup of flour to 1/3 cup of water to make a thick base to ADD to the crock pot to thicken the stew (do NOT add flour as it is; it must be mixed with the water first), if that’s how you want it.

Take out the meat first, let it sit for about 2 minutes and then cut it in “steaks.”

Serve with mashed potatoes or wide egg noodles and cover with gravy / sauce, add carrots to the plates.

It’s very tasty, the kids love it,  and I have NO clue about how caloric it is.

Here’s a pic of it in the crock pot just before I left for several hours:


I hope you enjoy it!

Thank you.


More Easy (Dinner) Recipes 2.0

More Easy (Dinner) Recipes 2.0

About a week ago I posted some easy dinner recipes and I think I was helpful. Did anyone make any of the things I proposed? Did you change them up a bit to suit your preferences? I talked to some friends about what I was going to make for dinner during the week that just passed and they asked me to post them again online and so here they are.

I make a killer home made chicken noodle soup – it’s almost entirely vegetable, save for the chicken. If you’re a vegan I suspect you could use tofu as a replacement for the chicken. It’s hearty, it’s a beautiful looking soup and it’s very healthy. Best part: with the help of a blender, the kids have NO clue it’s loaded with nutrients we all need.

Don’t Tell Mikey Chicken Noodle Soup

1 14 oz. can of stewed tomatoes

5 cups chicken stock (however you get there is up to you; I use “better than broth” as a starter)

1 medium onion, cut large slices so the kids can fish them out (and you can too, you’ll see why later)

3 stalks celery, chopped large

1 cup of carrots, chopped

1 large sweet potato, cleaned, NOT skinned and chopped into 1″ medallions

1 average size green squash, cleaned, NOT skinned: then grated

1 average size yellow squash, cleaned, NOT skinned: then grated

4 chicken breasts sliced thinly into strips

1/4 tsp nutmeg

noodles of your choosing: egg, rice, wide, bowtie pasta… whatevs.

Leaving the skins on all your veggies as I’ve noted also keeps the nutrients in them.

Put everything BUT the noodles together in a large pot and let it all get to know each other for about an hour on medium. The point is that you want to let the celery get soft and the onion cook through and the potatoes get soft because… you’re going to fish out all the large vegetables (or as much as you prefer, you might wanna leave some for aesthetics) and put them in the blender with about a cup of the broth. Add the nutmeg.

That’s correct: you’re going to frappé the veggies in a blender and then pour them all back into the pot. This way, you, your children and whomever else is lucky enough eat your soup won’t know they’ve consumed all that yummy goodness unless they wanna know. Bring to a boil and about 20 minutes before you’re ready to serve, add your noodles — OR — you can cook the noodles separately and ladle them into each bowl and then pour the soup on top of them – your choice. Sometimes pasta will starchify (made up word) the soup and make it goopy if the water temperature isn’t right.

To completely counteract the health benefits of the soup, my children insist on pillsbury crescent rolls to accompany the meal. I “sometimes” forget and we end up having whole wheat bread alongside. The point is they want to dip. I get that.

You can do all this in a crock pot – but the boiling part with the pasta is where you’d want to cook the pasta in a separate pot.


Classic Grilled Cheese and Tomato Soup

The point of including this recipe is that for me anyway, I often forget that the most classic and simple dinner is forgotten because of stress and panic.

We had this the other night (we actually had my utter favorite grilled sammie which is Grilled Ham and Swiss on Rye – with a pickle spear) and the kids were all “Mom You’re The Best This Is My Favorite Night Ever!”  yummy tummy about it. You can dress this dinner up with a nice bisque and garnish with a swirl of sour cream and a spray of parsley, but my team doesn’t care if the food is pretty yet.

Whole wheat artisan bread (if you can, otherwise just get a nice whole wheat bread)

Cheese (of your choosing – if you like a nice smokey cheese, GOuda for it)

Tomato soup (you can make this yourself or grab a can and whip it up in no time)

We use real butter and a cast iron pan to grill the sammies. You can use a panini pan, a regular pan, it doesn’t matter… the point is that you smile when you make this because it brings you back to the last time you had a really yummy soul-foody dinner.

Eat.  Indulge. Get a cloth napkin, set the table and serve with your favorite beverage. Mine is 2/3 water and 1/3 cranberry juice w/ a lime wedge.


Alshee Pancakes – 21st Century (aka lazy) Style

These pancakes are so protein heavy we often have them for dinner. They have a distinctly eggy flavor, so if you don’t like that, this one isn’t for you. The kids can’t get enough of them. Today we had them for brunch with turkey bacon (serve what you like alongside yours) and I had mine with pumpkin butter. We use true maple syrup because I hate the other stuff. They were heavenly. And they should be because Alshee died in 1990. Alshee was my great aunt. She was the bomb; she would drink a glass of beer on Saturday after mowing her lawn well into her 70s. Her summer house in Canada was kitty-cornered to ours until it was set on fire (arson) by some local teens looking for a place to party. Every summer Saturday we would waddle over to Alshee’s kitchen where she was waiting to make us breakfast. She never married. She was amazing. You can give thanks to Alshee when you eat these. She will smile on you for it. If you suddenly smell rose water and baby powder, she’s lurking to make sure you’re doing it right.

Get a large bowl or — a large (8 cup) measuring cup with a spout.

1 cup milk

4 eggs

1.5 cup of Krusteaz or Bisquik — or if you make your own pancake mix, just use 1.5 cups to the above ingredients. Sometimes I replace a .5 cup of the mix with whole wheat flour for fiber.

Using an egg beater (we have a hand one because I hate plugging in and it reminds me of Alshee when she used a hand egg beater too) mix all the ingredients until slightly frothy. You will have little pockets / spheres of dry mix and that’s OK, it all works out. Trust me.

This mixture will be soupy and sort of a soft yellow in color due to the egg yolks. That’s what gives the pancakes their crepe-like awesomeness.

Set your oven on warm or 200˚ – put a nice earthenware plate in it waiting for the pancakes.

The griddle must be hotter than you think it should be. If you use a plug-in griddle, set it on 375˚ and thinly coat it with butter by rubbing a pat of it with a folded paper towel onto the griddle (Alshee used bacon grease – she never messed around). When the butter begins to smoke, pour your batter — slowly, it’s soupy! — onto the griddle. Watch the griddle! In less than 40 seconds you’ll be flipping the cakes. 

When the pancakes bubble and then begin to pop, flip ’em. Put them on the plate in the oven, start your next rounds.

All of this batter will make about 35-40 4″ pancakes. They will go fast and they’re thin – they’re nothing like your standard IHOP deathcakes.

Serve with whatever you like. LL Bean makes a wonderful blueberry syrup; so does Trader Joe’s. Leftovers (horrors!) can be refrigerated for about two days. They heat up in the microwave nicely.

Telling you about this recipe reminds me of the Jim Gaffigan bit on (pan)cakes:


The point to all of this is to remind ourselves to slow down a spell and to have communion with each other at the table. Talk about the day, keep it light and easy, especially for the chef.

So, let me know if you have questions. I love all these foods and we eat them around here pretty regularly. I appreciate you following my blog and putting up with me and my randomness. I give these recipes so you will eat and come back.

Don’t worry — I won’t serve you this:

What used to be French Bread. That’s me, proud chef. Apparently I set the oven on broil. …. RIGHT?!

Thank you.

ps – I have won a few awards from some wonderful bloggers and the honor of these awards is to bring awareness to other bloggers which I am very privileged to do. Please check out the post that highlights some fun places on the web: https://mollyfielddotcom.wordpress.com/2012/09/15/awards-awards-three-posts-in-won/