u/TallChef60

Made with frozen bananas, strawberries, vanilla flavoring, teaspoon of sugar-free peppermint syrup and a splash of almond milk

Breakfast, whitefish salad on 1/2 ET bagel with avocado and everything dill seasoning

Ingredients List
For the Salmon:
4 salmon fillets (thick cuts work best)
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning

For the Spinach Filling:
1 cup fresh spinach, chopped
4 ounces cream cheese, softened
2 tablespoons shredded Parmesan cheese
3oz shredded mozzarella
1 clove garlic, minced
¼ teaspoon red pepper flakes(optional for heat)

If you love extra flavor, you can also add a squeeze of fresh lemon juice or some crumbled feta to the filling.
Step-By-Step Cooking Instructions
Step 1: Preheat the Oven
Preheat your oven to 375 degrees,If you’re using an oven-safe skillet, you can cook everything in one pan. Otherwise, line a baking sheet with parchment paper.
Step 2: Prepare the Spinach Filling
In a small bowl, mix together the cream cheese, Parmesan, chopped spinach, mozzarella,minced garlic, and red pepper flakes. Stir until everything is well combined. The mixture should be smooth and spreadable.
Step 3: Prepare the Salmon Fillets
Pat the salmon fillets dry with a paper towel. Using a sharp knife, cut a pocket in the center of each fillet, being careful not to cut all the way through. This will hold the filling.
Season the salmon with salt, black pepper, garlic powder, and Italian seasoning on both sides.
Step 4: Stuff the Salmon
Using a spoon, carefully fill each salmon pocket with the spinach and cream cheese mixture. Gently press the filling inside so it stays in place.

Step 5:Bake the Salmon
Transfer the salmon to the preheated oven and bake for 23-25 minutes, or until the salmon is cooked through. The flesh should be opaque and flake easily with a fork.
Step 7: Serve and Enjoy
Remove the salmon from the oven and let it rest for 2-3 minutes before serving. Garnish with fresh parsley and a squeeze of lemon juice for an extra burst of flavor.

Ingredients

Crust:

1 cup (100g) graham cracker or digestive biscuits crumbs*

3 tablespoons (40g) unsalted butter, melted

Filling:

8 oz. (225g) full-fat cream cheese, at room temperature

2 cups + 1 tablespoon (540g) whole-milk ricotta cheese, drained**, at room temperature

1 cup (200g) granulated sugar*

4 large eggs , at room temperature

1 ½ tablespoons cornstarch

2 teaspoons pure vanilla extract

Grated zest of 1 lemon or orange

Instructions

**Drain the ricotta cheese

First, you’ll need to drain the ricotta cheese. I highly recommend not skipping this step because ricotta cheese is very watery, and too much liquid in the cheesecake will affect its texture.

How to drain the ricotta cheese: Place the cheese in a fine-mesh sieve lined with two layers of paper towels, and place the sieve over a bowl. Leave it to drain for several hours, or even overnight, before using it. The result is thicker cheese, and better, creamier texture.

Make the cheesecake

Preheat oven to 350°F/180°C. Wrap the bottom and sides of a 9-inch springform pan with one large piece of foil, then repeat with another piece. This will ensure that water from the water bath doesn’t seep into the cake.

In a medium bowl mix crumbs and melted butter until evenly combined and moistened. Press mixture into pan. You can use the bottom of a glass to press it into an even layer. Bake for 8-10 minutes, until golden brown. Allow to cool completely on a wire rack before adding the filling. Meanwhile, prepare the filling.

Using an electric mixer fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and lump-free, 1-2 minutes. Add ricotta and sugar and beat until combined and cheese is smooth. Beat in eggs, one at a time, until fully combined. Scrape down the sides and bottom of the bowl as necessary. Add cornstarch, vanilla extract, and zest, and beat just until blended and smooth. Pour batter over cooled crust and spread evenly.

Place pan inside a large roasting pan, then pour enough boiling water into the roasting pan to come halfway up the sides of the cake pan. Place carefully in the oven and bake for 60-70 minutes or until sides of the cheesecake are set but the center is still slightly wobbly.

Transfer pan to a wire rack and allow to cool completely. Cover cheesecake with plastic wrap and refrigerate for 8 hours to set. The cake will taste best a day after it’s made.

Cake can be kept in the fridge, well covered, for up to 5 days.

Recipe Notes

*To make crumbs, pulse cookies in a food processor or blender until finely ground.

**Ricotta cheese is watery and must be drained for several hours. After you’ve measured out the 2 cups + 1 tablespoon (540g) of ricotta cheese, place it in a fine-mesh sieve lined with two layers of paper towels, and place the sieve over a bowl.

* I used allulose and turbinado sugar combination

I also didn’t wait for ricotta to drain as instructed

Chilled Blueberry Yogurt Soup

1 cup water

1 pint fresh blueberries

1/2 cup sugar I used Allulose

1/2 teaspoon cinnamon

1/4 teaspoon ginger

2 cups plain yogurt

Instructions

Bring water to a boil in a saucepan. Stir in the blueberries, sugar, cinnamon, and ginger.

Boil for 3 minutes, stirring occasionally.

Reduce heat and simmer 10 minutes.

Remove from heat and let stand to cool.

Combine cooled blueberry mixture and yogurt in a blender and process until smooth.

Chill, covered, until ready to serve.

https://www.thekitchn.com/grocery-store-peanut-butter-organic-tip-experts-23782751

Costco is a big mover

Air fry Schwarma chicken thighs with asparagus

https://www.nytimes.com/2026/05/11/dining/bromated-flour-ban-new-york-pizza-bagels.html?smid=nytcore-ios-share

I wish this was fake but residents near Driscoll’s berry farms report a 38% higher incidence of childhood cancer.

Santa Cruz County is the heart of California's $3B strawberry industry and home to Driscoll's world headquarters.

Coincidentally, it also has the second-highest childhood cancer rate of any county in California.

At 22.5 childhood cancers per 100,000 children, the rate is more than 38% above the statewide average of 16.3.

Over 5,060 acres of pesticides linked to those same cancers are sprayed in the Pajaro Valley every year to grow 40% of California's strawberries.

Worst of all, it’s often next to schools and homes where children spend most of their time.

According to the latest data, over 2,000,000 pounds of pesticides were applied just in this school district’s area alone.

Driscoll’s is reported to apply two together:

1. 1,3-D: fumigant used to sterilize the soil, officially listed by the state as a carcinogen, causes tumors in multiple animal studies

2. Chloropicrin: originally deployed as a chemical weapon in World War I, so toxic that it kills or disables test animals before scientists can even evaluate its long-term carcinogenicity

But yeah it’s probably just a coincidence all the kids are getting cancer?

This is why you need to be buying local and seasonal fruit.

Do not trust major corporations to do the right thing for our food or health.