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

 

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

 

 

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

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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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 ♥

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 .

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!!!

Quinoa-Stuffed Acorn Squash

We fell in love with this ultra-filling,  vegetarian recipe that stuffs spinach, quinoa, and pecans into acorn squash. The original  recipe is from Simple Cooking with American Heart Associations program.   With family members that are gluten free, I changed a few ingredients to fit our family’s eating lifestyle.

Ingredients

1/2 cup boiling water
1/2 cup quinoa, couscous, bulgur, barley or faro   (What ever grain you prefer) I have tried it with all of the grains I mentioned above all worked excellent, some just nuttier than others
4 small acorn squash, 1 to 1 1/4 pounds each
1 tsp canola or olive oil
1 cup chopped celery (about 4 stalks) include the celery leaves if possible
1 onion, finely diced
1/4 tsp. salt
1/4 tsp. ground black pepper
1 tsp. sage
2  cups fresh chopped  spinach or kale
1/4 cup unsalted, chopped pecans, walnuts or what ever nut you prefer
1 Tbsp. maple syrup
1/4 cup reduced-fat blue cheese crumbles ( I used honey goat cheese from Trader Joe’s)
Directions Total Time: 1 hr 30 min
Prep Time: 20 min
Cook Time: 70 min
Preheat the oven to 350 degrees F. Heat water to a boiling temperature using either a teapot or the microwave. In a bowl or heat-proof container, combine boiling water and quinoa, couscous or any whole grain you prefer. Prepare your grains according to cooking directions. For Couscous Cover and let sit 10 minutes.
Prepare each acorn squash: Cut off around 1-inch of the top of each acorn squash; use a spoon to scoop out the seeds and discard them. Use a knife to slice a sliver off the bottom of each squash so they stay upright as they cook. Place each acorn squash bottom onto a foil-lined baking sheet. Reserve.
Meanwhile, warm 1 tablespoon oil in a large nonstick pan over medium-high heat. Add celery, onion, salt, pepper, and sage, stirring occasionally and sautéing until softened, about 6 to 8 minutes. Stir in fresh spinach or kale, stirring and cooking until spinach or kale is cooked and heated, about 1 to 2 minutes. Remove from heat. Stir in reserved quinoa or couscous etc, remaining 1 tablespoon canola oil, preferred nuts, maple syrup and cheese..
Pack about 1 cup of stuffing into the cavity of each acorn squash. Top each squash with its lid. Bake in the oven until squash is tender, about 60 to 75 minutes. Remove acorn squash lid and enjoy.
Additional Tips     We enjoyed this dish as a side and split 1 acorn squash, these are very filling. As a vegetarian meal one acorn squash would really fill you up. Also if you are not a vegetarian you could add lean sausage crumbles, my husbands idea of course.

Serving size 1 acorn squash

Serves 4
1 hr 30 min
381 Calories
285 mg Sodium
$3.64 Per Serving

Hope To See You Just Around The Bend ♥

American Heart Association

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