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	<title>Nels Lindahl -- Functional Journal &#187; Food</title>
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	<link>http://nelslindahl.com/nels</link>
	<description>A weblog created by Dr. Nels Lindahl, MPA, Ph.D., SCPM featuring writings and thoughts...</description>
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		<title>Pending task: Build a one week vegan meal plan with shopping list</title>
		<link>http://nelslindahl.com/nels/2012/05/pending-task-build-a-one-week-vegan-meal-plan-with-shopping-list.html</link>
		<comments>http://nelslindahl.com/nels/2012/05/pending-task-build-a-one-week-vegan-meal-plan-with-shopping-list.html#comments</comments>
		<pubDate>Sat, 19 May 2012 15:48:32 +0000</pubDate>
		<dc:creator>Nels Lindahl</dc:creator>
				<category><![CDATA[My Vegan Challenge]]></category>

		<guid isPermaLink="false">http://nelslindahl.com/nels/?p=4215</guid>
		<description><![CDATA[It’s true: I’m working on building a one week vegan meal plan with a shopping list. This plan will be challenging. However, if former President of the United States Bill Clinton can stop eating cheeseburgers, then changing my diet has to be possible. After watching Bill Clinton talk about diets on The Rachael Ray Show I decided to open a new category on my weblog called, “My Vegan Challenge.” For those of you have been reading this weblog for a while you probably remember my six week experiment with vegetarianism during March and April of 2010. I’m on my own to eat breakfast and lunch every day. If I can build a shopping list and plan out items that both easy and portable enough to take to work, then I just might be able to make this one week vegan meal plan work. My plan is build a heart healthy one week vegan meal plan and see where it goes from there…]]></description>
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		<title>Lemon Walnut Pesto Recipe</title>
		<link>http://nelslindahl.com/nels/2012/05/lemon-walnut-pesto-recipe.html</link>
		<comments>http://nelslindahl.com/nels/2012/05/lemon-walnut-pesto-recipe.html#comments</comments>
		<pubDate>Sun, 06 May 2012 23:48:25 +0000</pubDate>
		<dc:creator>Nels Lindahl</dc:creator>
				<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://nelslindahl.com/nels/?p=4173</guid>
		<description><![CDATA[Joni and I allow basil plants to grow in the kitchen. We are therefore pretty much required to make pesto. Consider for a moment that store bought basil (especially the organic kind) is more expensive per ounce than gasoline or cheap Scotch whiskey.  I thought that now would be as good a time as any other to share the current test kitchen version of my lemon walnut pesto which includes: 2 cups of fresh basil leaves 1/4 cup walnuts without shells 1/8 cup EVOO 1/4 cup lemon juice 5 cloves of garlic or 1 1/2 tablespoons salt and pepper based on personal preference 1/4 cup freshly grated parmesan cheese Theoretical preparation directions provided for educational purposes only: 1. Use a food processor with at least two cups capacity to chop up the walnuts then add the garlic 2. After processing the walnuts and garlic in the food processor add the EVOO, lemon juice, salt &#38; pepper, and then the basil leaves 3. Store in an airtight container or plastic bag (additional lemon juice can be added for storage) If you come up with any alternations, then please feel free to let me know via the comment section of this post.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Bear Republic&#8217;s Racer 5 India Pale Ale Beer Review</title>
		<link>http://nelslindahl.com/nels/2012/02/bear-republics-racer-5-india-pale-ale-beer-review.html</link>
		<comments>http://nelslindahl.com/nels/2012/02/bear-republics-racer-5-india-pale-ale-beer-review.html#comments</comments>
		<pubDate>Fri, 24 Feb 2012 15:39:49 +0000</pubDate>
		<dc:creator>Nels Lindahl</dc:creator>
				<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://nelslindahl.com/nels/?p=3859</guid>
		<description><![CDATA[]]></description>
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		<slash:comments>0</slash:comments>
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		<title>The search for digital content and a Saturday Costco run</title>
		<link>http://nelslindahl.com/nels/2012/01/the-search-for-digital-content-and-a-costco-run.html</link>
		<comments>http://nelslindahl.com/nels/2012/01/the-search-for-digital-content-and-a-costco-run.html#comments</comments>
		<pubDate>Sat, 07 Jan 2012 15:29:58 +0000</pubDate>
		<dc:creator>Nels Lindahl</dc:creator>
				<category><![CDATA[2012 Blogathon]]></category>
		<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://nelslindahl.com/nels/?p=3770</guid>
		<description><![CDATA[Cutting the cord on cable creates a situation where finding content over the air waves becomes very challenging. Over the air (OTA) content does not support on demand viewing. Finding a source of on demand content without a cable or satellite subscription requires turning to either physical media or internet content. For example, anybody with a Netflix subscription could easily push play on “How Beer Saved the World” which happens to be an amusing 2011 documentary about beer. This creates a scenario where new content has to be described. For better or worse the exposure to new content involves experiencing a combination of entertaining and disappointing content. Dinner tonight will involve grilling some steaks imported to the great State of Colorado from McGonigle’s Market in Kansas City. Grilling outside will be possible today thanks to some surprisingly warm January weather. Before the grilling process begins a few large baking potatoes will be placed in the over at 350 degrees for about an hour. The potatoes will receive a couple ventilation holes courtesy of a fork and they will probably be given a lite coating of Lawry’s seasoning salt. One large question about dinner still remains. Will the requisite vegetable side [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Cheyenne Mountain Zoo + A Lunch at Rudy’s BBQ</title>
		<link>http://nelslindahl.com/nels/2011/09/cheyenne-mountain-zoo-rudy%e2%80%99s-bbq.html</link>
		<comments>http://nelslindahl.com/nels/2011/09/cheyenne-mountain-zoo-rudy%e2%80%99s-bbq.html#comments</comments>
		<pubDate>Sat, 24 Sep 2011 19:25:01 +0000</pubDate>
		<dc:creator>Nels Lindahl</dc:creator>
				<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://nelslindahl.com/nels/?p=3500</guid>
		<description><![CDATA[Twitter is much easier to use for capturing a single thought than taking the time build a complete mobile weblog post on the go. Here is an example from my twitter feed @nelslindahl “When will the Cheyenne Mountain Zoo get a honey badger? I&#8217;ll donate $50 to help get one.” Naturally, everyone enjoys random thoughts about honey badgers. From what I can tell only one zoo in the United States has a honey badger in captivity. The San Diego Zoo Safari Park has a honey badger. The Cheyenne Mountain Zoo in Colorado Springs probably should get a honey badger. I understand the zoo staff would have to stay out of the honey badgers cage, but what could be more fun than a rocky mountain honey badger exhibit? I digress. We should turn our attention to the second part of the story. After visiting the Cheyenne Mountain Zoo for a relaxing morning walk Joni and I decided to purchase lunch from Rudy’s “Country Store” and BAR-B-Q! Sure I might have had lunch at Rudy’s on Friday, but who judges somebody for having barbeque for lunch on back to back days? Joni enjoyed a BBQ turkey sandwich and some peach cobbler. I [...]]]></description>
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		<title>Rudy’s BBQ Day</title>
		<link>http://nelslindahl.com/nels/2011/09/rudy%e2%80%99s-bbq-day.html</link>
		<comments>http://nelslindahl.com/nels/2011/09/rudy%e2%80%99s-bbq-day.html#comments</comments>
		<pubDate>Sat, 24 Sep 2011 02:59:04 +0000</pubDate>
		<dc:creator>Nels Lindahl</dc:creator>
				<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://nelslindahl.com/nels/?p=3494</guid>
		<description><![CDATA[Lunch today happened to include a visit to Rudy’s “Country Store” and BAR-B-Q! Backstory: Apparently, during an early morning climb up the Manitou Springs Include a couple of weeks ago David (from England) had a singularly unique eureka moment. Within that moment of epicurean bravado David concluded that a lunch visit to Rudy’s BBQ should be scheduled. Pros: Rudy’s sells pretty decent barbeque. I am seriously considering taking Joni to Rudy’s on Saturday after visiting the Cheyenne Mountain Zoo. The line service format is strangely compelling. Cons: I do not understand why the proprietors of Rudy’s have decided to forgo selling deep fried potato products and onion rings. Enjoying the BBQ from Rudy’s did involve having to concede to several coworkers that decent BBQ does exist outside Kansas City.]]></description>
		<wfw:commentRss>http://nelslindahl.com/nels/2011/09/rudy%e2%80%99s-bbq-day.html/feed</wfw:commentRss>
		<slash:comments>3</slash:comments>
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		<title>Salsa Gordo Perezoso del Hombre Revised Recipe Update</title>
		<link>http://nelslindahl.com/nels/2011/09/salsa-gordo-perezoso-del-hombre-revised-recipe-update.html</link>
		<comments>http://nelslindahl.com/nels/2011/09/salsa-gordo-perezoso-del-hombre-revised-recipe-update.html#comments</comments>
		<pubDate>Sun, 04 Sep 2011 23:42:52 +0000</pubDate>
		<dc:creator>Nels Lindahl</dc:creator>
				<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://nelslindahl.com/nels/2011/09/salsa-gordo-perezoso-del-hombre-revised-recipe-update.html</guid>
		<description><![CDATA[Salsa Gordo Perezoso del Hombre Revised Recipe Update Test kitchen recipe update v8.02 The current test kitchen version of the salsa includes: 12 scotch bonnet habanero peppers,30 serrano peppers,67 jalapeno peppers,16 bell peppers,6 poblano peppers, and8 Anaheim peppers. Other than the wide variety of peppers: 2 whole onions,9 garlic cloves,2 tablespoons sea salt,3 bunches worth of finely chopped cilantro,2 1/2 cups of distilled vinegar, and204 ounces of peeled whole tomatoes (without juice). This recipe yielded about 13 quarts of glorious salsa. Basic Salsa Preparation Instructions 1. Make sure you have all of the ingredients and about three hours of free time to complete the cooking process. This batch included the use of a food processor. 2. In multiple food processor batches combine the diced pepper mixture with a chopped up onion and the garlic in a large mixing bowl. 3. Use the food processor to process the peeled whole tomatoes and store them in a separate mixing bowl. In the tomato-mixing bowl, pour one cup of distilled vinegar, two tablespoons of salt, and about half a cup of finely chopped cilantro. 4. Bring all the ingredients for the salsa to a boil for about an hour or simmer the salsa for two [...]]]></description>
		<wfw:commentRss>http://nelslindahl.com/nels/2011/09/salsa-gordo-perezoso-del-hombre-revised-recipe-update.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Planters Cheez Balls Discontinued</title>
		<link>http://nelslindahl.com/nels/2011/04/planters-cheez-balls-discontinued.html</link>
		<comments>http://nelslindahl.com/nels/2011/04/planters-cheez-balls-discontinued.html#comments</comments>
		<pubDate>Sat, 16 Apr 2011 13:58:21 +0000</pubDate>
		<dc:creator>Nels Lindahl</dc:creator>
				<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://nelslindahl.com/nels/?p=3214</guid>
		<description><![CDATA[On the discontinuation of Planters Cheez Balls: Why did the &#8216;evil&#8217; Planters Corporation discontinue my favorite snack in a can product, &#8220;Planters Cheez Balls?&#8221; Whereas people all over the nation are unable to satisfy a specific food hunger: now is the time to take action by introducing a total boycott of all Planters Corporation products. My household will be officially boycotting all Planters products until the Planters Corporation decides to bring back Planters Cheez Balls. I would even accept an online order only product launch that sidestepped national distribution.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Wine Tasting Notes 20110409</title>
		<link>http://nelslindahl.com/nels/2011/04/wine-tasting-notes.html</link>
		<comments>http://nelslindahl.com/nels/2011/04/wine-tasting-notes.html#comments</comments>
		<pubDate>Sun, 10 Apr 2011 04:08:10 +0000</pubDate>
		<dc:creator>Nels Lindahl</dc:creator>
				<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://nelslindahl.com/nels/?p=3190</guid>
		<description><![CDATA[Who knew an alumni association event could be so much fun? This evening the Colorado Springs Jayhawks alumni group sponsored an event entitled, “Rock Chalk Wine-Tasting and Silent Auction!” The event occurred at the US Air Force Academy stadium press box. Overall, the press box provided a wonderful location for an event. Wines for the tasting were selected by Ivars Spons of Sovereignty Wines. The wines were served by the glass with notes provided on the fly during the tasting. 1. Six Hands Winery Sauvignon Blanc 2. August Briggs Chardonnay 3. Alias Cabernet Sauvignon 4. Joffre Reserve Malbec 5. T-Vine Zinfandel 6. I am still working on hunting down the last wine of the evening. It might have been the 2007 LEO Eiswein &#8220;X-treme Sundowner,&#8221; but the exact wine has not been confirmed. After experiencing the wine tasting event, I am thinking about signing up for more events. A wine tasting event can either be driven by the product or by the host. Without question, a vertical wine tasting of a world class wine can define an event. At the same time, a great host can define a wine tasting event. Maybe signing up for a sommelier class would be [...]]]></description>
		<wfw:commentRss>http://nelslindahl.com/nels/2011/04/wine-tasting-notes.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Fajita Seasoning Recipe</title>
		<link>http://nelslindahl.com/nels/2011/03/fajita-seasoning-recipe.html</link>
		<comments>http://nelslindahl.com/nels/2011/03/fajita-seasoning-recipe.html#comments</comments>
		<pubDate>Sat, 26 Mar 2011 20:25:47 +0000</pubDate>
		<dc:creator>Nels Lindahl</dc:creator>
				<category><![CDATA[Recipe]]></category>

		<guid isPermaLink="false">http://nelslindahl.com/nels/?p=3137</guid>
		<description><![CDATA[Joni decided that tonight would be a good night for fajitas. The following recipe was deployed in the test kitchen for testing purposes. Before using this recipe, please consider that this recipe is still in beta at version 0.10. Percent Ingredient 1 oz 1 cup 34% chili powder 2 tsp 5 1/2 tbsp 16% salt 1 tsp 2 1/2 tbsp 16% paprika 1 tsp 2 1/2 tbsp 16% sugar 1 tsp 2 1/2 tbsp 8% onion powder 1/2 tsp 1 1/4 tbsp 3% garlic powder 1/6 tsp 1/2 tbsp 3% cayenne pepper 1/6 tsp 1/2 tbsp 3% cumin 1/6 tsp 1/2 tbsp 1% crushed red pepper flakes 1/8 tsp 1/6 tbsp &#160;]]></description>
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