One Bowl Baked Oatmeal Cups

We went from empty nesters to a full house a couple weeks ago and I’m guessing many of you are in the same boat. We are all trying to coexist and we’re making the best of our “staying safe at home” time. I love having my family all together, even under these crazy circumstances and I’m trying to vary our food choices as much as I can.

I am definitely a savory oats breakfast kinda girl, but I have to admit, I am getting a little tired of those so I came up with this comforting warm oatmeal breakfast that I can make ahead and we can reheat for a healthy breakfast choice.

This recipe is super easy to make. You probably have all the ingredients in your house already.  The frozen fruit is totally your choice. I used a mixture that had berries, peaches and pineapple. If you only have a bag of frozen berries, those will work just as well.

One Bowl Baked Oatmeal Cups

  • Servings: Makes 10-12
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Ingredients:

  • 2 c. Rolled oats
  • 2 c. Unsweetened almond milk
  • 1 t. Vanilla extract
  • 2 T date paste or other sweetener of choice (maple syrup)
  • 1-2 T ground flaxseed
  • 1 T. Saigon Cinnamon
  • 2 cups frozen mixed fruit ** see notes

Directions:
Preheat oven to 375. Spray muffin tin or use liners.  I used a silicone muffin pan that I placed on a sheet pan. Mix all the ingredients (except fruit) in a bowl. When well mixed, add the fruit and then fill the muffin pan. I baked for about 45 minutes because my mixture was on the wetter side,  but check at about 40 minutes and they’re ready when the tops are browned and moisture is absorbed. They should also be bubbling when done.

**Note: I used a bag of mixed fruit that I found at Aldi-it had berries, peaches and pineapple, which made a great mix. Feel free to use any frozen fruit you like. I guarantee they’ll be great!

These are delicious when they’re fresh from the oven. After they have cooled, please store them in a covered container in the fridge. I like to have mine warmed up with a few spoonfuls of Forager Cashew yogurt on the side. It’s almost like having an warmed oatmeal crisp for breakfast…..mmmmm, so yummy!

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Hang in there everyone. Let’s stay positive. Keep eating healthy meals and snacks. Stay home, wash your hands and I’ll see you in the kitchen soon,

Heidi

 

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My go-to Cookbooks

I say you can never have too many cookbooks. My fascination with cookbooks began many years ago when I discovered Ina Garten, The Barefoot Contessa. I have to credit Ina  for helping me pretty much learn how to cook. It all started with her very first cookbook,   The Barefoot Contessa Cookbook. From that point on, I was hooked. I continued to collect her cookbooks: Barefoot Contessa at home, Barefoot Contessa Family Style and Barefoot Contessa Parties. She has many more books, but these are my favorites. Even as a whole food, plant based cook, I am still able to reference many of her recipes and “veganize” them with my own modifications. And Ina, if you’re reading this, I’d love to collaborate so we can say “The Barefoot Contessa goes Plant Based.”  How easy is that?

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As my plant based journey evolved, I knew that I had to expand my cookbook collection to include books that reflected what I eat on a daily basis. There are hundreds of cookbooks that I could fill my shelves with, but I have narrowed down my all time faves to just 5 books. I think that’s a pretty fair number. I’m listing these in order of acqusition.

 

  1. The Kind Diet, by Alicia Silverstone. This was my very first book years before I ever went plant based. Silverstone is a strong advocate for a vegan lifestyle and this book has lovely photos and recipes for all levels of cooks.
  2. Oh She Glows, by Angela Liddon. A fantastic started vegan cookbook. Liddon began as a food blogger and I have used this book again and again. You will not be disappointed with her recipes!
  3. The Engine 2 Diet Cookbook, by Rip Esselstyn and Jane Esselstyn. Rip is the founder of the Engine 2 Diet. He’s a former firefighter and endurance athlete who has made Plant Based his mission. This book is essential for anyone who is embarking on a whole foods, plants based lifestyle.
  4. How Not To Die Cookbook, by Dr. Michael Greger. Dr. Greger maintains the popular website, nutritionfacts.org He is the energizer bunny of plant based living. This cookbook is a companion to his popular book, How Not To Die. He is the real deal, with profits from his books supporting his website which receives no funding from any advertising. He runs everything on donations and profit from book sales.
  5. The Prevent and Reverse Heart Disease Cookbook, by Jane and Ann Esselstyn. Fantastic resource with easy to follow recipes from this amazing mother-daughter duo. You’ll love their easy to follow recipes that are low fat, oil free and completely plant based.

Of course, there are so many more great books out there, but if you’re just starting out, these are the ones I would choose.

Stay tuned for my next post where I’ll clue you in on how I get my kitchen set up with my favorite gadgets. Having the right equipment sets you up for success and can make all the difference when you are changing the way you eat.

Let me know what your favorite cookbooks are. I’ve always got space on my shelf foor one more!

See you in the kitchen soon,

Heidi

 

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Avocado Air Fryer Spring Rolls Oil Free and Vegan

Have you tried those yummy yet very greasy avocado egg rolls at your favorite happy hour lately? We often order the Avocado Egg Rolls at Kona Grill and I absolutely love them. But, they’re fried and probably not plant based. My version is crispy and crunchy and made without any oil!

I’ve had a lot of success making other versions of air fryer spring rolls, as you will find in one of my previous posts.   I thought it was time to play around in my kitchen and make a copycat version. Here’s my healthy take on this restaurant snack without the added oil. These are also completely plant based and vegan.

Avocado Air Fryer Spring Rolls

  • Servings: Makes 12
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Ingredients:

Directions:

In a medium skillet, heat about 1/4 cup of vegetable broth and then add the broccoli slaw and saute until softened. Add salt and pepper to taste and then set the slaw aside. On a flat work surface ( I like to use these), lay out one egg roll wrapper with the point facing towards you. Start with a slice of avocado, and then add a little bit of each ingredient to the center of the wrapper. Try not to overstuff—it takes a little trial and error! Take the bottom corner and fold over to cover the filling. With a small pastry brush, moisten the reamining edges with a little water and then fold in the sides and gently roll away from you. Once all of your spring rolls are finished, you are ready to air fry!

Set your air fryer to 370 degrees. I placed 4 rolls in the basket at a time and cooked for 4 minutes and then turned and continued for 4-6 minutes. Everyone’s air fryer works differently, so I recommend checking every couple minutes. You want a nice browned and crispy shell for that awesome crunch!

Serve with the sweet chili garlic sauce or whatever sauce you like!

I am often asked what brand of air fryer I use. I have a Krups air fryer that I purchased last year. It has served me well this past year, but I think I’m ready for an upgrade. I’ve been researching some of the newer versions and I am interested in the new Ninja  Foodie Air Fryer . So, perhaps i can snag a new one on Black Friday this year!

This recipe makes 12 spring rolls and they can easily be reheated the next day in your air fryer or in the oven.  They make a fantastic appetizer or even a side dish. It’s a great way to get a serving of veggies (broccoli slaw) as well as a healthy dose of fat with the avocado. When you serve these to your friends and family, be prepared for rave reviews. They are always a hit at my house, and I want you to give them a try.

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Tag me in your photo on Instagram or send me a comment after you make these. I know you’re going to be a fan!

See you in the kitchen soon!

Heidi

This blog participates in the Amazon Affiliates program. When you purchase a product from the included Amazon links, I am paid a nominal fee. (really nominal!)

 

 

Healthy Pitaya Bowl

Am I the only person who didn’t know that dragon fruit was also known as pitaya?? I was strolling through the frozen aisle at Publix last week and saw this bag of frozen Pitaya chunks. I have bought fresh dragon fruit in the past and quite honestly, it tastes like nothing. It’s very pretty when you slice it open, but it doesn’t really have a flavor.

Dragon fruit has so many beneficial nutrients, though, so we should try to add it into our diets when we can. It’s rich in antioxidants and it’s full of fiber, which helps keep you full. This gorgeous pink fruit is also high in vitamins B3, which I learned can help your skin recover from a sunburn faster. Dragon fruit is also considered a powerful anti-inflammatory, which is great for anyone who suffers from arthritis.

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For lunch today I decided to make a Pitaya Bowl. I always have a supply of frozen bananas and other frozen fruits in my freezer, so this came together quickly. And lucky for me, I still had some granola that I made over the weekend. I highly recommend adding granola to your bowl. Fresh fruit is also a must––gotta have those antioxidants in your diet!

Healthy Pitaya Bowl

  • Servings: one
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Ingredients:

  • one banana, frozen in slices
  • 1/2 cup frozen pitaya chunks
  • 1/2 cup frozen mixed berries, or fresh strawberries
  • 1/4 cup unsweetened plain almond milk (you may need to add a little more, if too thick)
  • granola and fresh fruit to garnish

Directions: In a high speed blender, combine banana through almond milk.  When you are using all frozen fruit, it will be thicker and you may need to add a litle more almond milk. Pour into a bowl when done and garnish with granola and fruit. Enjoy!!!

 

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This is a filling and healthy treat that you could easily serve for breakfast, lunch or even as a dessert.  Let me know how much you like yours by leaving a comment. What fruit did you use? I’d love to know.

See you in the kitchen soon,

Heidi

Oil-Free Vegan Arugula or Basil Pesto

I went a little arugula crazy at the farmer’s market last Saturday. The market we visit almost every week has the most amazing organic produce vendor, Worden Farms. The bag of fresh, organic arugula is a steal at $4.00, but sometimes I have trouble finishing the bag before it’s past its peak!

So…here I am experimenting with some recipes and I thought, how about a creamy pesto, similar to the white bean and basil pesto that I make? I wonder how it would taste if I subbed the arugula for the pesto, Well…let’s find out, shall we?

Oil Free Arugula/Basil Pesto

  • Servings: Makes One Cup of Pesto
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Ingredients:

  • One 15 1/2 ounce can of cannellini beans, rinsed and drained
  • One lemon juiced. (Zest is optional if you want extra lemony flavor)
  • 1 cup of arugula OR Basil (very tightly packed)-I may have used closer to a cup and a half
  • 4 cloves of peeled garlic
  • 3-4 T. of nutritional yeast
  • 1 t. kosher salt
  • 1/2 t. Aleppo pepper
  • 1 T. water

Directions: Add all of the above ingredients to a food processor and blend well. Stop and scrape down as needed. Depending on your processor, you may need to adjust the water if you want your thicker or thinner. Mine was just right with one tablespoon of water. Chill your pesto and serve with veggies or serve as a sauce with pasta. Enjoy!

This is a great alternative to a creamy vegetable dip. It’s completely guilt free because you aren’t adding any oil. The cannellini beans add a creamy, smooth texture and the nutritional yeast gives it just enough cheesy flavor without overpowering it.

Arugula ranks among the top 20 foods on the ANDI scale (Aggregate Nutrient Density Index). It is considered a cruciferous vegetable in the same family as broccoli, kale and Brussels sprouts. It is also high in nitrates which has shown to be helpful in lowering blood pressure and with only 10 calories in 2 cups, you are getting a lot of bang for your buck!

Let me know how you like this by leaving me a comment. If you make it yourself, please tag me @heidicooksplants on Instagram!

See you in the kitchen soon,

Heidi

Gossip Girl Waffle (Fries)…and an ode to Rufus Humphrey

If you’ve been wondering where I’ve been lately, I was immersed in a complete Gossip Girl binge-watching frenzy. What started out innocently when I scrolled through the Netflix menu turned into a months long obsession of Blair, Serena, Chuck, Nate, Dan and the rest of the gang. My every spare moment was taken with wondering who Gossip Girl was and when will (s)he be revealed.  SPOILER ALERT: It was Dan Humphrey!!! I even downloaded 10 episodes to watch on my tablet while I was on a 5 day cruise.

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I know I’m extremely late to the party where all manner of GG is concerned. The show began its run in 2007 and lasted for 6 seasons.  Thank you, Netflix, for allowing me to peer into the lives of Manhattan’s Upper East Side and giving me more than a mere glimpse into their complicated and seriously dysfunctional lives. Between all of Blair’s schemes, underage drinking, dating crises and cynical plots were the waffles!

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Waffles seemed to be the star of almost every episode. During season one, Rufus had waffles ready for Dan and Jenny as they made their daily trek to their exclusive private school from their humble Brooklyn loft. In subsequent seasons, after Rufus finally married Lily and he moved into her luxurious penthouse, waffles were always on the brunch table. It became a running joke, pretty much, that everyone involved in a Humphrey breakfast was consuming waffles.original-22033-1425680648-47

I love a good breakfast waffle as much as the next gal, but today I’m giving you a much better option. And believe me, these are appropriate for breakfast too, if you want. I present to you…Oil Free Waffle Iron Fries

Oil Free Waffle Iron Fries

  • Servings: 4-6
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This is a pretty simple recipe. You will need Yukon Gold potatoes. I usually buy a 5 pound bag so I always have them on hand. You first need to wash the quantity of potatoes that you would like to have. I suggest baking a LOT of potatoes, because once you taste how delicious these are, you won’t want to share!

Bake the potatoes in a 400 degree oven for 45 minutes to an hour. The cooking time depends on the size of the potatoes. When the potatoes are almost done, heat up your waffle iron.

Once the potatoes are done, you place a potato on each side of your waffle iron. My iron only has two plates, so I place one potato on each side. Next, close the lid and smash the potato so that the lid closes completely. Now you wait patiently. The key here is NO PEEKING. Let the potatoes cook for at least 8-10 minutes. Carefully lift the lid and remove your “fries”.  Continue until you have used all your potatoes.  If the potatoes are large, you can cut them in half before you press them into fries.

Enjoy with ketchup or your favorite condiment.

These waffle fries are Oil Free, Fate Free and absolutely delicious. They make a great side dish or you can make a whole meal out of them, as I typically do, adding some green vegetable and perhaps a side of beans.

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Snap a pic of your waffle fries and tag me @heidicooksplants on Instagram. I know you’ll love these as much as I do!

XOXO, Heidi Cooks Plants

P.S., Dorota is still the best character on the show, just sayin’

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Air Fryer Wonton Chips-4 ways

I love chips and I’m not choosy. Give me a potato chip, tortilla chip, pretzel, or sweet potato chip. You name it and I’m there. But, since I’ve been following a WFPB way of eating, I really try to avoid the chips and crackers because we all know it’s just empty calories and no one can ever eat just one. So now you can make these today and enjoy this guilt-free snack while you watch the Super Bowl (or Netflix)!

Enter my beloved air fryer. I just knew there must be some way to make a fat free, oil free yet tasty chip to replace my greasy, calorie-laden kettle chips. While scrolling through the grocery store the other day I spotted a package of wonton wrappers and I quickly looked at the ingredient list and I decided this could be my new chip material. So, I hurried back to the “test kitchen” to see what I could come up with.

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I began with some lofty ideas about making little dessert wontons stuffed with chopped apples and my chocolate hummus, but that didn’t exactly work out as planned. With a few more tries, I came up with 3 chip varieties that anyone can make. The seasoning I used could be adapted to any cuisine. I made some plain, some sweet and some savory. These take just minutes to prepare and are an easy and satisfying snack when you are craving that crunch.

Air Fryer Wonton Chips

  • Servings: varies
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Ingredients:

  • One package of wonton wrappers
  • Aquafaba (the liquid from a can of chickpeas)
  • Zatar seasoning
  • 1 T. sugar mixed with 1 t. china cinnamon
  • Everything but the Bagel Seasoning
  • Salt and pepper

Directions:   Set your air fryer to 350 degrees. On a flat work surface, lay out 4 wonton wrappers and brush just the tops with the aquafaba. Sprinkle with seasoning and lay the 4- 8 sheets on the air fryer rack. (This really depends on the size of your air fryer racks). My most successful chips have come out when I slightly overlap each wonton on the rack. When you kind of form a “ring”, they will cook as one piece. When they cool off, you can break them apart. ** You use each seasoning separately to make the flavor you want***  Cook for about 6 minutes, shaking and looking once to make sure they don’t burn. Every machine is different––mine took about 6 minutes. They tend to stick together, but it’s easy to separate the chips once they are done. Continue with the quantity of chips that you desire, sprinkling with your seasoning of choice. I made some plain (salt and pepper), some cinnamon sugar, some with Everything but the Bagel Seasoning and some with the zatar seasoning.

These would also be delicious served with hummus or guac or even salsa. The next time I make these, I think I’ll use some smoky seasoning to serve with chili. Make them your own with the seasonings and flavors that you like and you will never have to reach for the Lay’s (or Cape Cod Kettle Chips).

I hope that you give these a try. Please tag me on Instagram @heidicooksplants and let me know how you like them. See you in the kitchen soon,

Heidi

Oil Free Chocolate Hummus

I love chocolate. Rich, dark, creamy decadent chocolate. Guilty as charged. As a whole foods, plant based eater, I still like (and eat) chocolate. I’m human––and I’m guessing you are too. I’ve found a great way to satisfy that chocolate craving with fewer calories as well as adding some nutrient dense goodness.

Have you seen Chocolate Hummus in the grocery store yet? Our Publix sells it for almost $4.00 for an itty-bitty container. I even spotted it this morning at Aldi for $3.49. I picked it up, put my readers on to see the ingredient list and quickly placed it back in the cooler. The ingredients included coconut oil and tahini and I knew those were definite no-no’s. As soon as I got home, I knew I could make my own and now I can share with all of you!

 

Oil Free Chocolate Hummus

  • Servings: varies
  • Print

Ingredients:

  • 1 can drained and rinsed chickpeas
  • 1/2 cup pitted dates that have been soaked to soften (reserve the water)
  • 1/4 cup unsweetened cocoa powder
  • 1 t. pure vanilla extract
  • 1 T. pure maple syrup
  • Unsweetened, plain almond milk
  • Pinch of kosher salt

Directions:  Add rinsed and drained chickpeas and the drained dates to the bowl of a food processor (reserve the soaking liquid from the dates) and blend until very smooth. You may have to stop and scrape the sides a few times. I added about 4 tablespoons of the date water to the mixture to get it to the right consistency. Next, add the cocoa powder, extract and salt and continue to blend. Add in the almond milk by the tablespoon if you need to. I added 2 tablespoons and then gave it a taste. I wanted mine a little sweeter, so I added just 1 tablespoon of maple syrup and blended again. Transfer to a serving bowl or a container and store in the refrigerator. Makes about a 2 cup serving.

Perfect as a dip for pretzels or fruit. I dipped some strawberries in mine and they were delicious.

 

Strawberries and chocolate are a favorite combination of mine. Back in my (non vegan) days, I was well known as the chocolate covered strawberry lady. I used to make them for parties or as a hostess gift. But, now, I’ll trade the high calorie chocolate for this!

You could spread on graham crackers or even apple slices. It’s a guilt free treat with no oil added and sweetened with just dates (and maple syrup if using). Healthy and nutrient rich and a lot less expensive than store bought.

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Decide to make your own? Tag me in your Instagram picture @heidicooksplants and let me know how you like it.

See you in the kitchen soon,

Heidi

 

 

Why should you go plant based?

Earlier this month, I gave a presentation to a group of men and women at a local senior center. It was my first time speaking to a group such as this and I wasn’t sure what to expect or even how I would be received. The organizer from the Meals on Wheels program told me that they like to have a snack, preferably sweets, and suggested I bring something for them to sample and incorporate that into my talk.

I had about a month’s notice to prepare for the talk which was going to be with “The Lunch Club” at the center. I had my keynote (Power Point) all set up and rehearsed and my speech notes were all ready to go. I wasn’t nervous, well, maybe just a little. Why would they want to listen to a talk about plant based eating?

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Yukon Gold “waffles”-side of chickpeas and roasted asparagus drizzled with balsamic glaze

I started talking, and a few latecomers walked in, and one woman said that I should start over. I had only gone through one slide, so she said..”oh, go ahead and start again”. I though to myself…Hmmm, they’re actually listening––and they’re interested!! In all honestly, I did offer the chocolate chip banana cake FIRST!

My talk progressed, and I had a few questions along the way. And everyone took an interest in what I had to say. We had a really great discussion afterwards. Only one or two people left when I finished talking, but the rest sat around and had another piece or two of cake. These men and women had at least 20 years on me. A few ladies had just come from the chair yoga class. One woman proudly announced that she is in her 70s and she does not take one single pill. She said she only eats organic (but she is not vegan). We had a great discussion on my why.

I am asked almost daily “why” I eat this way––vegan, plant-based, whole food––whatever you want to call it. My simple answer is that my body feels better when I eat this way. After more than 2 years of eating this way it has become my lifestyle. Although my motivation to begin this was purely for my health, I am definitely more conscious of the toll that animal farming is taking on the environment. After watching documentaries such as Food, Inc , Eating You Alive and Forks Over Knives, I believe many of you would think very differently about what you put on your plate.

Just yesterday, the Canadian government issued their 2019 health guidelines. And what do you know….their new food guidelines eliminates dairy as a food group and features fruits and vegetables on half your plate! Water is also encouraged as the beverage of choice and protein includes plant protein choices. I wonder how long until the US catches up??

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“Clean out the fridge” salad–tons of colors and flavor!

In our country, heart disease, type 2 diabetes, high blood pressure and obesity are all preventable lifestyle diseases that can be reversed and prevented through a plant based, whole foods diet. The scientific evidence is out there. It’s as simple as changing what’s on the end of your fork. I know that I will continue to choose plants over pills, how about you?

Do you like my food photos? Stay tuned for my next post and I’ll show you how I made those waffle fries and how I cook with no oil.

See you in the kitchen soon,

Heidi

“This post is part of the wellpreneur blog challenge.”

http://learn.wellpreneuronline.com/blog-challenge/

 

Vegan Summer Rolls

Whenever I visit a Vietnamese restaurant, I have to order the Summer Rolls. Typically, they are white rice paper wrappers filled with shrimp and vegetables and usually some type of thin noodle.  As a plant based eater, I have to special order mine (welcome to my world) so that they leave out the shrimp or other meat. Most restaurants also serve them with a yummy peanut dipping sauce.

I was asked to bring an appetizer to a friend’s party and thought this would be a real crowd pleaser. They’re a refreshing change from a crudite platter or a bowl of chips and salsa. My rice paper summer rolls are filled with fresh mint and basil, as well as cucumber and peppers for a snappy crunch.

The other healthy twist to the restaurant version is that I use brown rice paper wrappers. They can be found in the Asian section of many grocery stores, or you can also order them online.  I chose the vegetables here based on my preference and taste, but you can certainly adapt the recipe to include what you like.

It may seem like a lot of steps and preparation –– and it is, but in the end, it’s all worth it. Your first two or three rolls may look a little wonky, but by the time you’re done rolling, you’ll be a pro.

The easiest way to do this is to set up an assembly line of small bowls filled with each individual ingredient. The order that you fill your roll isn’t that important, except for the first 3 ingredients. You want to put the mint and basil down first, top with the noodles and then add the avocado. I found that if you put the avocado here (in the middle), then it is less likely to ooze out the sides. (You really don’t want to lose any avocado.) Then just follow my instructions in the recipe box to complete the rolls.

Vegan Summer Rolls

  • Servings: 8 as an appetizer
  • Print

Ingredients:

  • 8 sheets of brown rice paper wrappers
  • 2 packages of brown rice ramen noodles, cooked (do not use seasoning packet
  • 1 avocado, sliced
  • 2 C. broccoli slaw
  • 1-2 colored peppers, sliced thinly (your choice of color)
  • 1/2 large seedless cucumber, cut into long strips
  • Fresh mint leaves, approx. 16 leaves
  • Fresh basil, approx. 8 large leaves

Directions:

Cook the rice ramen noodles according to package directions, drain and cut noodles with kitchen shears. Set aside in a bowl. Prepare all the other vegetables that you’re using. Set up an assembly line with each ingredient in its own bowl.

Take a round pie plate or other shallow bowl that will accommodate the rice wrappers. Fill the plate with warm water and gently dip one rice wrapper in the water. You have to work quickly and also not soak the wrapper too long or it will fall apart. Lay the wet wrapper on a flat work surface and start layering the fillings. I go in this order: mint and basil first, then a small layer of noodles, add the avocado slice next, and the rest of the vegetables. Try not to overfill, or it will be very difficult to roll.

Next, very gently pull the bottom edge up and over the filling (away from you). Then, fold in the sides (like a burrito) and continue to roll away from you until it is in a tight package. You should have a dish set aside with some parchment paper to lay each roll on. The outer skin gets very sticky, so try to have parchment around each roll to prevent them from sticking to each other. When you have finished all the rolls, you can store in the fridge until ready to serve. These can be made ahead of time, but should be served the same day.

You can buy already-prepared sauce for dipping, or try my peanut sauce from my recent Buddha Bowl post.

The wrappers are very sticky, so if you are not serving them immediately, I recommend wrapping each one in parchment paper and storing in the fridge. When you’re ready to serve, they look really nice cut in halves and served on a platter with dipping sauce. Once the rolls sit out for a while, they lose their “stickiness” and are especially delicious.

Leave me a comment and let me know if you made these. You can also snap a pic and tag #vegansummerrolls on Instagram.  See you in the kitchen soon,

Heidi