Healthy Living

Thin Bins Collapsible Containers

Over the last three years of our owning an RV, traveling extensively and trying to stay organized , we have slowly figured out some tricks. Thin Bins is one trick that helped declutter our cabinets! Thin Bins are the perfect choice for small apartments, dorms, RVs, camping and more!

Saving Space is huge as each container is collapsible to 1/3 its original size for easy compact storage and the right lid easily snaps shut making them stackable.

Thin Bins Collapsible Containers – Set of 4 Square Silicone Food Storage Containers – BPA Free, Microwave, Dishwasher and Freezer Safe – $19.99 and Free Shipping with Amazon.

I prefer the value set – Set of 4 assorted stackable and collapsible silicone containers – Includes one of each size for the best value: Small (10.5 oz), Medium (18 oz), Large (26 oz), and Extra Large (43 oz).

The design is amazing, with snap on lids which create an airtight vacuum seal that keeps your food secured and fresher longer. Featuring an air vent for microwave heating.

Now the really important part, thin bins are made from 100% FDA compliant non-toxic, BPA free, food grade silicone. They are non-stick, leak-proof, easy to clean , they don’t stain and microwave, freezer and dishwasher safe. Great for storing leftovers in the fridge and microwavable for when you’re ready to enjoy your meal.

I have not been contacted by thins bins to represent their product.  I  have used this product for over two years and like it so much I have ordered another and  believe in its quality and convenience.

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Cheers From Just Around The Bend♥♥♥♥

 

Body Glove Performer Paddle Board

What do 66 year old retired people do in Bend, Oregon? Yes!!! that is correct we  play hard and buy paddle boards. Ok mom I hope you never read this. Our first plan is to get in shape with the Body Glove Performer 11′ Inflatable Stand Up Paddle Board.
The Body Glove ISUP (Inflatable Stand-up Paddleboard) PERFORMER is a multipurpose design for families, fitness activities, fishing and on water yoga. The Performer is designed for incredible stability and durability while also exhibiting an industry leading performance shape from paddling professional Luke Hopkins. He designed this board to be the ultimate board for family fun, fitness, and on water adventures.

The ISUP is made from incredibly durable puncture resistant heavy duty PVC and can support over 320 pounds. This allows for an adult to paddleboard with a child (children) on board. The traction deck pad is made from EVA foam and provides a soft yet grippy feel, perfect for children or as a platform for yoga. The bungee tie down area is perfect for securing gear from fishing tackle to a cooler.

This ISUP package is easily portable, and includes many convenient accessories. When you are ready to hit the water, the high-pressure hand-pump can be used to fully inflate the board in as little as 5 minutes. When it is time to pack up, the board can be quickly deflated and will fit into the included backpack. The 3-Piece travel paddle allows increased portability and ease of use. Including accessories and the board, the backpack only weighs 32 lbs.

COSTCOS PRICE WITH FREE SHIPPING IS $479.99

Accessories include:

Lightweight 3 piece travel paddle
High pressure pump that can switch from single action to dual action
Leg coil/leash
Repair kit
Cell phone dry bag
Specifications:

Inflatable Stand Up Paddle Board:

Length: 11 ft.
Width: 34 in.
Thickness: 6 in.
Nose Rocker: 4.5 in.
Tail Rocker: 0 in.
Board Weight: 24 lbs.

Paddle:

Length: 70 in. – 85 in. (Adjustable)
Weight: 29 oz.
Design: 3 Piece
Shaft: Aircraft Grade Aluminum
Blade: Fiberglass Reinforced Nylon

 

More Paddle Boarding

PERSONAL NOTE: Very stable, easy to carry and glides through the water very nicely, with easy effort. We also love the way the board deflates and packs away for easy storage, highly recommend. We rate the body glove inflatable board a 10 with no reservations.

Until our next adventure, stay tuned and Cheers from Just Around The Bend ♥♥♥♥

NOTE: We have not been contacted by body glove or Costco.

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la Gratella Italian Toaster

 

 

Packaging
Ready To Use
TOP
BOTTOM
Stainless Steel Handle
Toasted Perfectly

The brustolina is common in kitchens throughout Italy. This grill (graticola) is used for more than just a bread toaster (tostapane). On the stove and BBQ the brustolina diffuses heat evenly to quickly heat and toast slices of bread, to crisp bread for bruschetta, to crisp slices of polenta, to roast peppers, and more. It’s incredibly lightweight designed to provide quick and even heat distribution eliminating the need for a high gas flame, making the toaster perfect for RVing. Once done and cooled down, simply discard any breadcrumbs over the sink or trash bin. Since the Graticola is so thin you can either hang the Graticola using the handle on your utensil rack or retract the handle and store it flat in your drawer for easy storage.

10″ square.
4″ long retractable steel wire handle.
Stainless steel body and handle.
18/10 stainless steel wire mesh.
Imported directly from Italy.

Price: 15.99 plus shipping

  • FANTE’S KITCHEN SHOP
  • 1006 S 9TH ST
  • PHILADELPHIA, PA 19147
  • (800) 44-FANTE

The Graticola / Tostapanes many uses:

– grill bread for bruschetta or crostini
– thaw bread and other baked goods
– add more crunch to bread, rolls, croissants, etc.
– adding crisp to polenta
– roast peppers, zucchini, eggplant, and other vegetables
– and more

The Graticola is a perfect example for a basic but highly effective product that worked for generations and simply does not need any “modern improvements” other than the quality of material used for today’s Graticolas.

The reason why the Graticola is so effective and distributes heat very quickly and evenly is that the Graticola is rather thin and consists only of a base and a grid that lets the food “hover” closely above the base.

Watch out family everyone may be getting one the mail for Christmas!!!

 

Cheers From Just Around The Bend

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Thank you for sharing my creativity! However, unauthorized use and/or duplication of content on this blog without written permission from me is not allowed. You are welcome to use a couple photos, given that you link back to the JUST AROUND THE BEND blog post you are using it from. Any free printables I share are for personal use only. Please feel free to pin anything you see on this blog, using the handy “pin it” button when you hover over a photo. Thank you!

NOTE : I have not been contacted or asked to review this product, this is  another product I Highly recommend for the RV and home, it just works perfectly. More product reviews to come♥♥♥

RV Meat Loaf Pressure Cooker Style

On the road we need healthy, fast and delicious. Our pressure cooker is one of our most used and important tools in our cozy travel trailer kitchen. At home  in Bend we also make this dish and it cooks in 12 to 15 minutes, depending on your altitude. We still work, so coming home and being able to cook meatloaf and  potatoes in 12 minutes is such a help, add a veggie or salad and you have a quick complete meal..

Meatloaf in a pressure cooker? I was as surprised as you probably are, but it turns out to be a quick-and-easy success. “Amazing,” said my husband Jeff, “It doesn’t look or taste steamed.” But steamed it is, in the cooker’s vegetable basket. You can also use a standard collapsible steaming basket instead. It’s essential to cook the meatloaf in a container that has a perforated bottom.

Ingredients

  • 1 teaspoon  olive oil
  • 1 large zucchini, finely diced
  • 1 red bell pepper, chopped
  • 1 large onion chopped
  • 2 stalks celery, chopped
  • 5 cloves garlic, smashed to a paste with coarse salt
  • 2 medium carrots, chopped
  • 1/2 teaspoon red pepper flakes
  • Salt and freshly ground black pepper
  • 2 large eggs, lightly beaten
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1/4 cup chopped fresh parsley leaves, plus more for garnish
  •  1 pound  ground lean chicken or turkey
  • 1/2 Cup Whole Wheat Panko (Japanese bread crumbs)
  • 1/2 cup freshly grated  Parmesan
  • Combine Separately
  • 1 cup ketchup, divided
  • 1/4 cup  balsamic vinegar (use 1/2 Cup in the meatloaf mixture and the remaining amount to top the meatloaf) It’s yummy

Heat the oil in a large saute pan over high heat. Add the onion and cook until golden brown, add the carrots, zucchini, peppers, celery, garlic paste, 1/2 teaspoon red pepper flakes, and salt and pepper, to taste, and cook until almost soft, 5 minutes or so. Set aside to cool.

Whisk together the eggs and herbs in a large bowl. Add the meat, bread crumbs, cheese, 1/2 cup of the ketchup/ balsamic mixture and the cooled vegetables,  mix until just combined.

NOTE: At this point you can bake the meatloaf the traditional way in the oven, directions below, or follow me to the quick RV pressure cooker way, either choice this is a delicious and super healthy meatloaf

Traditional Method:.  

Mold the meatloaf on a baking sheet lined with parchment paper.  Brush the remaining ketsup /balsamic mixture over the entire loaf. Bake the meatloaf for 1 to 1 1/4 hours. Remove from the oven and let rest for 10 minutes before slicing.

Pressure Cooker Method:

Coat the bottom and sides of the steaming basket lightly with the cooking spray.  Transfer the meatloaf to the steaming basket and press into a disc of uniform thickness. (If your steaming basket has a central lifting pole, either remove it or shape the loaf around it.) Spread the remaining catsup/balsamic mixture over the top of the meatloaf. Pour 2 cups water into your 6-quart pressure cooker, set the prepared steamer basket on top of the water. Place pressure cooker on your stove’s burner , bring the pot to high pressure (15 psi). Once this pressure has been reached, reduce the heat as much as possible while maintaining this pressure. Cook for 12 to 15 minutes. Set the pot off the heat and let the pressure fall to normal naturally, about 12 minutes. Unlock and open the pot. Carefully lift the steamer basket out and voila, you have a healthy, moist and delicious dinner.

 

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Meatloaf ready to place on top of potatoes

I also place another steamer basket under the meatloaf basket and layer peeled potatoes, the potatoes cook perfectly  all cooked at the same time.

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Potatoes prepared to mash

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2017 03 18_0524

Steamer Basket

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So please give it a try and if you RV like we do, saving time in the kitchen is essential, as we would rather hike and bike, than spend many hours cooking. The pressure cooker allows us to be able to cook, fast and healthy and that’s what’s so  important to JUST AROUND THE BEND ♥

Joshua’s Cream Of Celery Soup

Serves 6– 8

The story behind this soup is that my son (Joshua) and I exchange recipes. He has become quite a healthy and gourmet cook , which always makes a mother proud. He mostly shoots from the hip, meaning he reads recipes, then totally changes them to his liking, creating recipes to a whole level of goodness and healthiness. Make this comforting soup when you want to lose some serious pounds and when you can find fresh celery with heads full of leafy tops at your local market. Put some of those tops in the soup and use the rest to flavor broths, sauces, and stews, and to toss in your salads. With only a few ingredients and very quick to make, this is a perfect RV meal. It makes quite a lot depending on your size of celery you start with, but freezes well.

1 Teaspoon olive oil

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1 Large yellow onion diced

1 pound of  carrots peeled and cut into rounds

1 small russet potato, peeled and diced

1 Large bunch celery, including some of the tops and leaves, chopped, plus a handful of leaves for garnish

1 Heaping Tablespoon Better Than Bouillon (or homemade stock)

1 Teaspoon freshly ground black pepper

2 cups water, plus more as needed  ( enough  to cover the veg’s by about an inch)

1/3 Cup  minced fresh flat-leaf parsley

1/2 Cup half and half   (optional)

2 Cups diced roasted chicken  (optional)

GARNISH

¼ cup (1 oz/ 30 g) shredded pecorino romano cheese

INSTRUCTIONS

In a Dutch oven or soup pot,  over medium heat add the  olive oil . When the olive is sizzling add the onion, cook until slightly browned and caramelized. Reduce the heat to medium-low and stir in the  celery, carrot, and potato. Cook, stirring occasionally, until the carrot is bright orange, about 15 minutes. Add approximately 2 cups of water, or enough  to cover vegetables by at least an inch .Season with 1 heaping Tablespoon of Better Than Bouillon (or 2 cups of homemade stock) and a few grindings of pepper. Reduce the heat to low, cover and cook until the vegetables are tender, about 1 hour.Re move from the heat. Using an immersion blender, or a vitamix , purée the soup until smooth. I prefer the vitamix as it really gets the soup silky smooth. Purée in batches, and return the pureed soup to the pot.  At this point you can add the half and half and chicken pieces (totally optional) . Add more broth as needed to achieve your desired consistency. Its that simple now you are ready to serve – remove from the heat and cover to keep warm.

NOTE: This soup is also just as good leaving chunky and not pureeing at all,  super good option also.

Ladle the soup into bowls. Top with shredded pecorino romano cheese

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Jeff’s Favorite no bake 21 Day Fix Cookies

Valentines is upon us and keeping with our healthy regime, I have decided to make one of  Jeff’s favorite cookies and surprise him for Valentines. The last few times we have stayed with my sister in law (Vicki) she has made these cookies for us and believe me it’s hard to limit yourself, they are just that good and a breeze to make. Happy Valentines to all of my friends, family and all who follow my blogging journey. ♥♥♥

Ingredients

1 Cup Organic Almond Butter or Organic peanut butter (or better yet 1/2 cup of each)

3/4 Cup Organic Honey

1/2 Cup Olive Oil or coconut oilp1000970

2 teaspoon vanilla

2 teaspoons cinnamon

1/3 Cup Chopped nuts (any kind you prefer)

2 1/4 Cups Old Fashioned Oatmeal (not instant)

6 Tablespoons Cocoa Powder (unsweetened)

1/3 Cup unsweetened coconut

Place first three ingredients into a medium saucepan and slowly heat up over low heat, stirring to blend. Remove from heat and add the remaining ingredients into the saucepan and blend. I use a small cookie scoop or a soup spoon and scoop onto parchment paper that has been placed on a cookie sheet.. Spacing each cookie a little apart. At this point be sure to hide from family, these are very addicting. Place in your freezer and freeze for an hour, now they are ready to eat. After the cookies are frozen I put them in the freezer in snack size baggies to keep me and my cookie loving husband from eating them all.

Makes 24 or more depending on the size of balls you scoop. Lately I have been using my littlest scoop and getting 36 cookies.

Note: I also like to add toasted coconut, little mini chocolate chips, etc the possibilities are endless.

The original recipe is from No Bake-21 Day fix Cookies. I have changed it up a bit and added items we feel make it healthier and more organic, which is very important to us..

CHEERS UNTIL NEXT WEEK THE FEATURED RECIPE IS JOSH’S CREAM OF CELERY SOUP-YUM

Yes, these photos are mine. Good, bad, and let’s be honest, some aren’t even worth stealing. But they’re still mine. My photos may be used on Pinterest or Facebook with a link back to my page. All other uses of my photos are strictly prohibited.
Thank you for visiting and please feel free to leave comments or email me at http://www.justaroundthebendoregon@gmail.comliz-logo-1

RV Style Che Guevara

I dont know about you, but when we pull away from the house and finally get on the road, I like to have as many meals made ahead as possible.  Meals that freeze well and reheat wonderfully. In addition they must be healthy. This RV friendly recipe ticks all of the boxes, plus it makes a great breakfast, lunch or dinner. Che Guevara also makes a quick burrito, taco or a even healthier rice bowl. Often times when we want to go hiking and not spend a lot of time on a  big breakfast, I reheat the Che Guevara in tin foil, place in the oven to reheat and serve a perfectly cooked egg on top- Yum, it’s truly super food. With these simple ingredients you are on your way to hike, bike, fish, or relax around the campfire.  ♥

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Roasting Pan I Use

4 Cups sweet potatoes, peeled and cut into 1 inch chunks

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Love this roasted corn

1 large onion, diced  (approx. 2 cups)

1 plantain, peeled and cut into 1 inch chunks (optional)

1 1/2 Cups of brown rice (I use leftover brown rice or Seeds of Change Quinoa & Brown Rice already cooked) Best buy is at Costco 

1/2 cups cilantro chopped and divided

1 15 ounce can of organic black beans ( drained and rinsed)

1 1/2 Cups of corn I prefer Trader Joe’s frozen Blackened corn

1 to 1 1/2 Cups of cooked broccoli, cut into tiny pieces eliminating the stems (drained and dried well)

1 Tablespoons olive oil (divided)

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This is a great option

1/2 Cup of your favorite barbeque sauce

1 teaspoon vindaloo (savory spice) or chili powder

salt and pepper (to taste)

Beware this makes a large batch, approximately 6 cups

What’s nice about this recipe is it can all be made in one pan.
Preheat the oven to 400°
Peel the chunked sweet potatoes, adding them into a large roasting pan. Drizzle with half of the olive oil and sprinkle with Vindaloo or chili powder.  Season with salt and pepper. Mix well.

Spread potatoes  out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other. Roast for 10 minutes, stirring halfway through. Roast an additional 5 minutes, adding the plantains and onion, continuing roasting until all potatoes and vegetables are  golden and crisp, an additional 5 to 10 minutes. Test to make sure the sweet potatoes have softened yet crispy on the outside.  When the roasting is complete, remove from the oven and add all of the remaining ingredients. Stirring gently to mix. Serve with Liz’s Greek Yogurt Topping and sprinkle with the remaining chopped cilantro.

Liz’s Greek Yogurt Topping
1 cup nonfat greek  yogurt , 1 Tablespoon diced fresh cilantro and 1 Tablespoon fresh lemon juice, mix all together and use as a topping.

Che Guevara makes a great burrito , taco or bowl, the possibilities are endless. Also liz-logo-1wonderful with corn or flour tortillas, chips and a nice cold beer..

 

 

 
Next week I am featuring Joshua’s Celery Soup
Disclaimer: The first time I experienced Che Guevara was at a wonderful restaurant in Portland, Oregon named Laughing Planet. Then lucky Bend, Oregon they opened up a Laughing Planet. I was in heaven. My neighbor Jen and I decided we could go home and duplicate this recipe and we believe the above recipe is pretty darn close.  Try  the recipe out and see what you think, its worth it. If you are ever lucky enough to find a laughing plant near you, all of their creations are wonderful .

Palate A Coffee Bar-Bend Oregon

Upon  entering Palate you just feel at home, with help full friendly baristas and a warm fire glowing in the fireplace. Not to mention their amazing coffee in which they use Stumptown Roasted Beans. Ok I am a coffee snob, along with most of our family and to us it really makes a difference. They also have on hand almond, coconut, soy and hemp milks, also important for people with dietary concerns. So put this all together and you have the most delicious and satisfying cup of coffee, made personally for you.

LOCATIONimg_9752
643 NW Colorado Ave
just south of downtown in Bend, Oregon

BEHIND THE BREW
Jason and  Jodi Groteboer of Palate

The comfortable feeling you get as you enter is from the renovating the owners did to this unique 100-year-old building, using pallet boards on the walls and tables, a play on words presented itself. The  coffee bar, Palate, opened in March of 2013.

The most popular drinks Palate serves are americanos and macchiatos, a shot of espresso with a little foamy milk added. Other items offered include teas and “foamy lattes” — Jodi’s term for large cappuccinos — plus a variety of coffee and espresso drinks, local kombucha, beer, baked goods and a daily soup.

“We know coffee,” Jodi Groteboer said. “We try to just focus on that.”

So if you are visiting Bend, Oregon, or lucky enough to live in this paradise like we do, it’s a must stop and well worth your time. As Jeff and I travel the country, we certainly love to find gems like Palate.

Until our next adventure FROM JUST AROUND THE BEND

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SAGE

Bringing you your daily dose of travel and adventure and sometimes some good stuff to eat!!!

Next week back to healthy eating featuring Che Guevara RV Style

Curry Chicken Veggie Soup

Bringing you your daily dose of travel and adventure and sometimes some good stuff to eat!!!

Week # 3

A soup that sports all the colors of a brilliant autumn day, yet full of health and antioxidants. Another figure friendly recipe, that just gets better with time.
Servings: 8 Very generous helpingsp1000908

Ingredients
2 teaspoon organic olive oil
2 cups chopped onion
2 Tbs curry powder

1 Tablespoon Red Curry paste  ( I prefer  Thai Kitchen)
2 medium sweet potatoes (6  to 8 ounces each), peeled and cut into bite-size pieces
3 medium carrots, sliced or diced
1 small cauliflower, cut or broken into florets or 1 bag of frozen cauliflower
6 cups of  chicken or vegetable broth
1 15-ounce can diced tomatoes

2 Cups cubed roasted chicken or turkey (leftover works great)
2 Cups of diced fresh baby spinach leaves

Liz’s Greek Yogurt Topping
1 cup nonfat greek  yogurt , 1 Tablespoon diced fresh cilantro and 1 Tablespoon fresh lemon juice, mix all together and use as a topping for this soup, tacos, burritos, chili, the possibilities are endless.
Directions
Place a large saucepan or soup pot over medium-high heat and wait 2 minutes. Add the oil and wait about 30 seconds, then add the onion, curry powder. Cook, stirring often, for 5 minutes, or until the onion is translucent and beginning to soften.
Stir in the sweet potatoes, carrots, and cauliflower, making sure they get completely coated with the curried onions, and sauté for another 3 minutes or so.
Stir in the chicken or vegetable broth, diced tomatoes and red curry paste,  bring to a boil. Lower the heat to a simmer, partially cover the pot, and cook gently for another 10 to 20 minutes, or until all the vegetables are tender. Can add the chicken, if using, at this time. Add the spinach, give it a stir. The spinach will wilt within seconds.
Serve hot and garnish with Liz’s Greek Yogurt Topping

NOTE: I have made this soup many ways, a great backdrop for boneless, skinless chicken breast, leftover roasted chicken or turkey, baked tofu, seared lean steak and  shrimp, also works well on its own keeping it vegetarian.

Until next week Cheers from Just Around The Bend ♥liz-logo-1

Next week we are out and about featuring Palate Coffee so please follow us to the next adventure!!!

Turkey, Barley and Mushroom Soup

Bringing you your daily dose of travel and adventure and sometimes some good stuff to eat!!!

This is week # 2.

So how is everyone doing ? Hope you have been trying these heart healthy  RV friendly soups. This healthy soup recipe is chock-full of sturdy root vegetables and whole-grain barley. You can use any combination of dried and fresh mushrooms here. The soup will thicken as it sits on the stove—thin it as needed with more broth or water. Just as tasty omitting the protein. ♥

INGREDIENTS:

1 ounce dried shiitake or porcini mushrooms, soaked in  2 cups boiling water                 NOTE: soak for 30 minutes or can cover and leave overnight overnight for additional flavor

1 teaspoon extra-virgin olive oil

1 large onion   chopped

3 cloves garlic, chopped

2 medium carrots chopped

8 ounces fresh shiitake or baby bella mushrooms, stems removed, caps coarsely chopped

8 ounces white mushrooms, sliced

1 Teaspoon dried thyme, or 1 Tablespoon fresh diced thyme

1 Teaspoon lemon pepper

Salt and  Coarsely ground pepper to taste

2 Cups of leftover roasted turkey or chicken (1 inch pieces)

6 cups low-sodium chicken broth

½ cup pearl barleyp1000890
Preparation

Soak dried mushrooms in boiling water for 20 minutes or overnight for addition flavor. Strain through a fine-mesh sieve and reserve the liquid. Squeeze the mushrooms to remove excess liquid, then dice. Meanwhile, heat oil in a large pot over medium heat. Add onion cook until slightly caramelized, stirring, until very soft, about 4 minutes. Add carrots, all of the fresh mushrooms, salt, and garlic; cook, stirring, until the vegetables start to soften, 3 to 4 minutes.  Add broth, barley, thyme, the reserved soaking liquid and chopped soaked mushrooms. Increase heat to high and bring to a simmer. Reduce heat to medium-low, partially cover and simmer until the barley is tender, about 50 minutes.  Add roasted turkey or chicken to heat through .About 4 minutes.

Nutrition information
Serving size: 1¼ cups each
Per serving: 241 calories 9 g fat(2 g sat); 4 g fiber; 24 g carbohydrates; 18 g protein; 44 mcg folate; 38 mg cholesterol; 4 g sugars; 0 g added sugars; 3147 IU vitamin A; 6 mg vitamin C; 47 mg calcium; 2 mg iron; 401 mg sodium; 611 mg potassium
Nutrition Bonus: Vitamin A (63% daily value)
Carbohydrate Servings: 1½
Exchanges: ½ starch, 2½ vegetable, 1½ lean meat, ½ fat

I adapted this recipe from: EatingWell Magazine, November/December 2016. I changed some of the ingredients to lessen the fat and use a leaner type of protein.

Until next week Cheers from Just Around The Bend ♥

Next Week:  Curry Chicken Veggie Soup, very addicting and figure friendly