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Zucchini Bread

Sheryl McGlochlin - Thursday, August 28, 2014

Zucchini Bread

1 c. vegetable oil

3 c. zucchini, chopped

3 eggs

1 tsp vanilla

2 c. sugar

3 c. flour*

1 1/2 tsp. baking soda

1 tsp salt

1 tbsp cinnamon

Blend oil and zucchini in blender until pureed.  

Add eggs and vanilla and blend well. 

Sift dry ingredients together in a mixing bowl. 

Pour wet zucchini mixture into dry ingredients and stir well. 

Pour into greased loaf pans

Bake at 350 for 30 - 35 minutes or until a knife inserted in center comes out clean

*Use whole wheat flour or for the very best option use "freshly ground" whole wheat flour if you have a wheat grinder

Zucchini Cake:

Follow recipe, but pour batter into a greased 9 x 13 baking pan.

Bake at 350 for 25 - 30 minutes or until a knife inserted in the center comes out clean. 

Spread cream cheese icing over cake if you like

Chocolate Zucchini Cake:

Follow recipe for the cake but add 1/3 c. cocoa to dry ingredients. 

Pour batter onto greased sheet cake pan.

Bake as directed.

Spread chocolate icing over cake while warm


Melt 1/4 c. butter in a small saucepan. 

Add 3 tbsp cocoa powder and 3 tbsp buttermilk.

Bring to a boil.

Remove from heat and stir in 2 1/4 c. powdered sugar and 1/2 tsp vanilla.

Beat until smooth

Add 3/4 c. chopped walnuts if desired.

Spread quickly over warm sheet cake. 

Produce eaters have more meaningful lives, study says

Sheryl McGlochlin - Thursday, August 21, 2014

SALT LAKE CITY — There's plenty of research supporting the idea that a diet full of fruits and vegetables leads to a happier life, but a new study says that eating produce can lead to a life full of more curiosity, pleasure and meaning.

Researchers have already studied the relationship between eating produce and hedonic well-being, which is whether people feel good and satisfied. This study focused on the eudaemonic well-being that includes curiosity, creativity and whether people feel engaged and find meaning in their life.

The study, published in the British Journal of Health Psychology, examined 405 young adults who kept a food diary for 13 days. They reported on how many fruits, vegetables, chips and sweets they eat and also kept a journal of their eudaemonic well-being.

The researchers discovered the subjects who ate more fruits and vegetables found a greater meaning and purpose to their life and were also able to engage with others better.

"These findings suggest that fruit and vegetable intake is related to other aspects of human flourishing, beyond just feeling happy,” wrote lead researcher Tamlin Conner, according to The Huffington Post.

However, the researchers noted they could not say if the link between the consumption and well-being was “casual or direct.” Already present feelings of engagement and meaning could lead people to eating healthier, researchers said.

The bottom line with these studies? There seems to be no downside — physically or emotionally — to eating more fruits and vegetables. And if you don't like broccoli or brussels sprouts, branch out to find other produce you can enjoy every day.


Dietary Habits affect all aspects of health - physical, mental, emotional, spiritual

Sheryl McGlochlin - Monday, April 21, 2014

Dietary Habits:  Foods affect all aspects of health; physical, mental, emotional, and spiritual

Building foods:  Concentrate your diet with these foods to heal from serious diseases or for more energy. If raw foods give you gas, either steam them or cook them.  Use these foods as your main staple. 

  • Organic Foods
  • Vegetables
  • Raw Foods
  • Fresh, ripe fruits
  • Green foods
  • Raw seeds, raw nuts

Maintaining foods:  These generally don’t particularly improve your health.  Use them in moderation. 

  • Breads (use whole grains)
  • Cooked foods (they provide few or no enzymes)
  • Spicy foods (they may affect digestion)
  • Meats (use sparingly)
  • Legumes (they can produce gas)
  • Dairy (poorly absorbed, mucus forming, can cause lactose problems)
  • Some frozen foods (they offer few or no enzymes)

Foods to eliminate for allergies are: 

  • Wheat - some people require gluten-free
  • Dairy
  • Sweets
  • Soda Pop

Destructive foods:  These can contribute to disease!  

  • Tobacco (very hard on your health and your wallet)
  • Alcohol (emotional escape, source of sugar)
  • Fast foods (very little nutrition and high cost)
  • Over the counter drugs (more drugs, less health)
  • Prescription drugs (improve your health with the building foods)
  • Recreational drugs (is this your emotional escape?)
  • Peanut Butter (most brands are rancid)
  • Processed foods (contain lots of preservatives)
  • Stimulants (the more you use, the less energy you have)
  • Pork (poorly digested, lots of uric acid)
  • Sugar (may be a hormonal problem, contributes to osteoporosis)
  • Soda Pop (contributes to osteoporosis)
  • Margarine (it is a trans fatty acid, use butter instead)
  • Canned foods (very little food value and no enzymes)
  • Coffee (very acidic and may contribute to gout or kidney problems)
  • Fried foods (toxic and may impair memory and concentration)

Online Garden Class - presented March 5, 2012

Sheryl McGlochlin - Tuesday, March 06, 2012



This is a one-hour Garden Class I presented in my Greenhouse that was published nationwide

Sweet Potato Soup Video

Sheryl McGlochlin - Thursday, February 16, 2012


Get to know my good friend, Anitra, who has a lot of great tips on healthy eating!

Check out this short video and subscribe to her free newsletters on her website!

Kale and Barley Soup

Sheryl McGlochlin - Wednesday, November 03, 2010
1 bunch kale, stems removed and roughly chopped
4-5 cloves garlic, minced
5-6 cremini or baby Bella mushrooms, thinly sliced
1/2 red onion, chopped into 1/2 inch chunks
1 bay leaf
1 pinch herbs de Provence
3-4 sprigs fresh thyme
1 tbsp olive oil
1 tbsp grated Parmesan cheese
1 cup barley
plenty of vegetable stock or water
salt and pepper

In a large soup pot, heat the olive oil over medium-high heat. Add the onion and garlic and saute till they become translucent. Add the mushrooms and saute for a few minutes until they brown. Next stir in the kale. Add the bay leaf, herbs de Provence and the fresh thyme (minus the stems). Wash the barley in some warm water, drain, and add the barley. Add more than enough stock to cover the veggies and barley. Sprinkle the Parmesan cheese, salt and pepper, and bring to a boil. Reduce the heat, cover the pot and let simmer for 25-45 minutes until the barley is cooked. (If you have quick cooking barley, it will become ready in 20-25 minutes. Otherwise, it might take up to 45 minutes or so.)

Serve with crusty bread. Enjoy!

Carla Hansen's Pickled Beets - SUPER delicious!

Sheryl McGlochlin - Wednesday, November 03, 2010
Select small, young beets, cook until tender, dip into cold water. Peel off skins.

Make the following syrup:

2 cups sugar
2 cups water or beet juice
2 cups strong vinegar
1 teaspoon salt (optional)
1 teaspoon cloves
1 teaspoon allspice
1 tablespoon cinnamon

Pour over beets and boil 10 minutes. Pack into sterilized quart jars and seal at once.

USU Extension service says to process 40 minutes in a water bath. You will have to decide how many beets you have as to how many batches of syrup you make. Be sure to stir it altogether good and then bottle. The spices all go to the bottom of the jar so I shake them up good before I open them. This recipe is from an old Kerr book. USU Ext. would have you put more vinegar in them too, but it would ruin them and I haven`t ever had any trouble with them and they keep for years. Enjoy! If your beets are big, just cut them up.I put them in a big pan when they are cooked and make enough syrup to put over them so it looks like it would fit in the quarts.

Vegetable Pot Pie

Sheryl McGlochlin - Wednesday, November 03, 2010



2 carrots, small cubes

2 potatoes, small cubes
1 cup fresh or frozen peas
2 leeks, finely chopped
2 stalks of young garlic, finely chopped
2 cloves of garlic, minced
1/2 cup cauliflower, small pieces
4-5 sugar snap peas, rough chopped

2-3 sprigs of thyme
1 pinch of herbs de Provence
1 tbsp all purpose flour
1 tbsp butter
1 tbsp olive oil
1 sheet puff pastry, at room temperature
2 tbsp cheddar cheese
1 tbsp Parmesan cheese
1 cup vegetable stock or water
1 cup half and half
salt and pepper

Preheat oven to 375 degrees and grease a ovenproof casserole dish.

In a large nonstick skillet over medium-high heat, melt the butter and olive oil. Add the leeks and garlic, and saute until they become translucent. Next add the carrots and potatoes, and saute for 3-5 minutes until they start to become tender. Add the remaining vegetables, the thyme leaves (without the actual stems), and herbs de Provence.

Saute for 4-5 minutes. Sprinkle the flour over the vegetables and stir. Next, add the stock and half & half. Let the vegetable mixture simmer. The flour will help to thicken the sauce. Add the Parmesan cheese and salt and pepper to taste. Pour the mixture into the casserole. Top with a sheet of puff pastry cut to size. Sprinkle the cheddar cheese on top. Bake until the puff pastry rises and the vegetable mixture bubbles. This could take anywhere from 25-45 minutes, depending on the thickness and temperature of the puff pastry sheet.

Serve hot.

Note: You could add pretty much any vegetable you have on hand. Just ensure that everything is chopped to roughly the same size.

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