Salsa By Liz

I am posting this salsa because my son-in-law (Dan) really , really liked it. Now if I can create something Dan and Julie cannot stop eating, its a winner. Its simple to make and healthy, so get your bullet, blender or vita mix out and lets make salsa.


1       14.5 ounce can of Organic Diced Tomatoes

1       14.5 ounce can of Organic Fire Roasted Diced Tomatoes

1          4    ounce can of green chiles

1/2       Cup Chopped Cilantro

1/4       Cup Diced Chives

1/2       Cup Chopped Purple Onion (yellow or white is fine also)

1           Tablespoon Garlic

1            Tablespoon Cumin

1/2 to 1 teaspoon salt (your preference)

1/2         teaspoon black pepper

1             fresh squeezed lemon or lime (what ever you have on hand works)

1/2         Cup Chopped red bell pepper

2             Quart mixing bowl


Place  1 of the cans of tomatoes into  your blender, bullet or vita-mix. Add 1/2 of all of the  remaining ingredients and all of the garlic into your preferred mixing vessel and blend. I don’t puree the mixture, I like to leave a little chunky. Add all of the blended mixture to a 2 quart bowl with the remaining 1/2 of the ingredients, stir to blend. If you want your salsa  really chunky then mix all of the ingredients into a 2 quart bowl. Its really good and ready to eat admittedly, but tomorrow its even better. My family had a hard time waiting until tomorrow, hope you enjoy.

Makes 1 Quart

Disclaimer: I am sure there are a lot of salsa recipes on the web, this is my original recipe I have been making for years, handed down to me by my Aunt Lorene, who taught me how to cook from scratch.   

Salad Spinners For RV’S and smaller spaces

Today I am going to review my new favorite  collapsible salad spinner. Which happens to  reduce itself in size by half for COMPACT STORAGE. BPA free and a ample 4 Liter size.

HOW TO USE: Remove lid and expand bowl and basket separately. Place the lid on the bowl and start turning, it’s that simple.

CLEANING: Hand wash for better results. To disassemble lid, simply unscrew the green center knob under the lid.

OTHER USES: Basket can be used as a colander and the bowl can be used for mixing salads and for serving.

Review:   After  using this product for several months I cannot find  anything that I don’t like, I even love the bright lime green and white color.  The spinner handle is very easy to spin and it really removes the moisture from the lettuce and or herbs. Being a multi functional kitchen gadget which folds up to 10 inches by 10 inches by 3 inches I would highly recommend. Staefeit is available on Amazon for free shipping.


Disclaimer: I have not been asked to review, approached or rembursed for reviewing this product. I wanted to share a product I really like which works great for our RV and would be wonderfull for other small spaces such as apartments or tiny homes etc.


Steel Cut Oatmeal RV Style

This is the first time I have made our steel cut oatmeal recipe in the RV so I was pretty excited to share my experience. I used my 2 quart Chantal sauce pan and it turned out perfect.

3 Cups water  (bring to a boil)


1 Cup Steel Cut Oats ( Bob’s Red Mill )

1 heaping Tablespoon ground Flax seed  ( Bob’s Red Mill )

1/2 Teaspoon cinnamon

Top with fruit of your choice. Raspberries are in season right now and are especially tasty, but in the winter time we use frozen blueberries.

Stir gently, turn down to low simmer, stirring every 5 minutes and cook for 18 minutes. Enjoy immediately or you can measure the oatmeal into microwave safe bowls, seal and store in frig. This is a super fast on the go breakfast  which is nutritious containing lots of good fiber and  ZERO bad ingredients.

Makes    5    2/3 Cup Servings


Cheers From  Just Around The Bend



Hot Out Of The Oven

Makes (2)  9 x 5 inch loaves coated with olive oil

2  Cups Warm Water

1   Tablespoon active dry yeast

3   Cups Stone-Ground 100% Whole Wheat Flour

Place first 3 ingredients in the bucket of your bread machine. I place 100 degree warm water  in the bucket, sprinkle yeast into warm water, let sit 5 minutes to soften yeast and activate. Add the Whole Wheat Flour.  Set bread machine on Dough cycle and start. I check after it starts kneading  and scrape down sides if needed. Sometimes I have to add additional flour. You should have a mixture that looks like very thick batter but not yet gathering into a ball. This is your sponge. If it doesn’t look thick enough add 1/4 cup more flour at a time. Allow machine to complete the kneading cycle, let rest for 30 minutes and keep an eye on it as it will triple in size.

When the sponge has had a good 30 minutes to rise, start the dough cycle again and add next ingredients, scraping sides as needed.

2      Tablespoons olive oil

1/2   cup honey or maple syrup

1 1/2 Teaspoons salt

1 1/2 Cup stone-ground whole wheat flour

1/4    Cup Hemp Seeds

1/4    Cup ground  Flax Seeds

Continue to let the Bread Machine go through its kneading cycle, scraping sides when necessary and adding additional flour (if needed)  1 Tablespoon at a time.  When mixed, the dough should pull away from the sides and form a soft ball. Allow the dough to continue to knead through the dough cycle and rise another 30 minutes. I leave the dough in the bread bucket to rise, when bread has doubled in size its ready to divide..Lightly flour a breadboard or marble slab,  scrape dough onto floured service, dividing into two equal pieces, shape dough. At this point you can, make 2 loaves of bread , hamburger buns, rolls, etc. After shaping and placing in prepared bread pans, dust top  with a small amount of Whole Wheat Flour and cover with a clean towel. Let rise in a warm area for approximately 30 minutes. While Bread is rising, Preheat oven to 400 degrees. I use convection bake at 385 degrees, works beautifully. When bread is doubled, place in oven and bake for 20 minutes. After the first 20 minutes cover the bread with foil and bake an additional 20 minutes. Breads internal temperature if you have a bread thermometer should be 185 to 190 degrees. Remove from oven and  tip bread out of pans onto a cooling rack. Let completely cool before slicing. Now this is the hard part, staying away from the bread while it cools, good luck with that one. We slice our bread into 16 slices for each loaf. This bread freezes really well and if you wrap it up well, lasts a couple of months.

NUTRITIONAL  NOTE :  16 SLICES PER LOAF EQUALS,  86  CALORIES,  13.8 CARBS, 2.4 FAT, 2.2 PROTEIN, 136.0 mg Sodium and Fiber  3 grams.

I love knowing what is in my food, besides the health benefits of knowing exactly what is in every slice, making homemade bread is very therapeutic. So don’t be afraid just do it.

 Adapted from one of my favorite cook books. GOOD FOOD GREAT MEDICINE

Liz’s Granola Bars

1  1/4 Cup Whole Wheat flour                               IMG_6523

3/4 Cup Old Fashioned Oats

2     Teaspoons Ground Cinnamon

1/2  Teaspoon Baking Soda

1/2  Teaspoon Baking Powder

1/4  Teaspoon salt

1/4  Cup coconut oil

1/4  Cup Almond Butter                                                IMG_6525

1/2  Cup Maple Syrup

3  Tablespoons Honey

1  Egg Organic of course

2 Teaspoons Pure Vanilla Extract

1/2 Cup slivered Almonds

1/3 Cup Pumpkin Seeds

3  Tablespoons Flax Seeds                                 IMG_6602

1/2 Cups unsweetened coconut

1/2 Cup Dried Currants or Dried Cranberries

OPTIONAL BUT Well Worth IT!!!  Traders Joe’s Dark Lovers Chocolate Bar  85%  CACAO

Preheat Oven to 350 Degrees. Grease a 8 x 8  baking pan.

Whisk together flour, oats, cinnamon,baking soda, baking powder and salt. Set aside. In a large bowl, beat coconut oil, almond butter, maple syrup and honey together until smooth. Add egg and vanilla and mix until combined. Add flour mixture and mix until combined. Gently mix in nuts, flax seeds  and berries.  Press mixture into prepared baking dish, being sure to press to flatten and  smooth out. Bake 30 minutes exactly at 350 degrees.

When you remove the pan from the oven place chocolate pieces on top to melt and  smooth when melted. The melted chocolate is your option,  Jeff especially loves them this way.

Cheers From Liz -Just Around The Bend



I love this pudding for strengthening my bones to a calorie reduced option for breakfast or dessert.

1   Cup vanilla-flavored unsweetened almond milk

1    Cup plain non-fat 0% Greek Yogurt

1     Tablespoon pure maple syrup (preferably grade B)

1      Teaspoon pure vanilla extract

1/4   Cup chia seeds

1/2   Teaspoon cinnamon



In a medium bowl, whisk all of the above ingredients together until blended. Let stand  30 minutes, whisking every time you think about it. Pour into 6  ramekins, I actually measure 1/2 cup each. Cover each with wrap and chill.

To serve, seasonal fruit for topping (blueberries, peaches, figs and plums )  are just a few options.
Almonds or other nuts give good crunch.  Jeff likes 85 % Cacao sprinkled on top.

This is the exciting part, this yummy little dessert serves 6 people, 1/2 cup serving each.

This is why this dessert  is so healthy for you, just look at the numbers below. For someone like me with osteoporosis, this is surely SUPERFOOD.

SERVES 6 people, 1/2 cup serving each.

84 Calories, total fat 3.3 g, carbs 8.2g, protein 5.3(g).  I love this part  (0) trans fat, 2.5 cholesterol (mg), 45.4 sodium (mg)   and fiber 3.7 (g) sugar 3.9 (g) protein 5.3(g0 and calcium 17.6%

There are a lot of versions of this recipe on the web. This is mine.  

Cheers from Liz  Just Around The Bend


Simple German Purple Cabbage


  •        2        Tablespoons Butter
  •        6        Cups of Shredded Purple Cabbage
  •        3         Not peeled Sliced  Apples,  can be Fuji, Cameo,Pink  Lady etc
  •        1/3      Cup Apple Cider Vinegar
  •         1         Teaspoon Ground Cloves
  •         1  1/2  Teaspoons Salt  ( I use Celtic Salt)
  •         1         Teaspoon Ground  Black Pepper
  •         1/4      Cup Sugar  
  •         3          Tablespoon Water

Place butter, cabbage, apples, spices and vinegar  into a large pot, or a large crock pot.. Pour in the vinegar, water, and season with salt, pepper, and cloves.

Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the cabbage is tender, 2 to 3 hours. Stirring every half hour.

I have made this recipe many times and found it didn’t make any difference in taste or texture using a Large Pot or using a Large Crock Pot.

NOTE:    Half hour before serving you can also add your favorite  sausage, cut into slices.  Either way this is a very YUMMY main course or side  dish.

Heart Healthy Note: Can subsitute canola or olive oil for the butter and definetely vegan and vegatarian leaving the sausage out, healthier for you and just as delicious.


 CHEERS FROM  LIZ  At Just Around The Bend

Adapted From Grandma Jeanette’s Amazing  German Red Cabbage

RV Travel Adventures

Welcome to Just Around The Bend our travel  blog. As we go about our adventures we are hoping to see and experience some wonderful places and meet a lot of interesting people. One of our challenges on the road and living in our little caravan is to stay fit and eat healthy. One would hope that the time factor is on our side and we can be creative in our cuisine keeping it healthy and tasty. Another fun goal is to visit every National Park on our journey in our 24 foot Navion Sprinter. see ya on the road!

Happy Trails,  Jeff and Liz   ♥