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So I cooked this stuff so well that you almost can’t tell it’s eggplant. Oh and I added more oil than I will ever admit. Hey it was extra virgin olive at least! This is 2 eggplants, olive oil (probably a cup), lemon juice of 3 lemons, paprika about a tablespoon or 2, tomato paste/sauce (it’s that Israeli one that’s sort of in between, 1/4 cup water, garlic, and cilantro and dill.
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Ice Cream for Breakfast?!

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I just gave my kids ice cream for breakfast! What kind of nutritionist are you, you ask? Check it out: As usually, be forewarned, all quantities are guesstimates, but are actually surprisingly accurate. 
  • one bag frozen organic strawberries 
  • one bag frozen organic berry mix (cherries, blueberries, raspberries) 
  • 1/2 ...
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Nori Roll

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Itʼs official. It was one of those days. It rained all day. Our lip balm tubes decided they didn’t fit into our pouring trays, and after hours of shoving them in anyway, we realized that after we made it work, the caps would now be impossible to remove.  Now we have to send the tubes back and it’s holding up production for at least a ...
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image We eat dinner every day. When I was exclusively a stay at home mom, I always cooked. Some green leafy veggies, some protein source, you know the drill. I would start cooking at 2:00pm every day so I could put a nutritious whole food dinner on the table before meltdown time. Now that I am working, I must admit that the standard ...
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