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Old 01-04-2008, 07:24 AM   #31
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I got mine on the internet years ago, I've never seen one in any store
since then.
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Old 01-04-2008, 08:08 AM   #32
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Sometimes Costco has demos with them for awhile. Other than that I have only seen them demo-ed at Home and Garden shows or our Stock Show here.
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Old 01-04-2008, 11:31 AM   #33
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I make "ice cream" in my regular food processor using frozen fruit and cottage cheese or yogurt. It works fine to make a smooth thick concoction.

I can't compare it to the Vitamix, but for those of you who dont have one or can't afford one at the moment.... try it in a regular food processor... it may work for you.
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Old 01-06-2008, 12:21 PM   #34
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To answer the question on the previous page about why a VitaMix instead of a blender?

A VitaMix IS a blender, but not all blenders come even CLOSE to being a VitaMix! I always say a VitaMix is like a blender on steroids. You can grind grains, flaxseed, nuts into flour or butter; you can put in the ingredients for soup and it actually (through friction) will heat it up to eating temp in about 4 minutes; you can make "ice cream"; you can knead bread dough, chop meat, make a chunk of Parm cheese into finely grated, make a SMOOTH smoothie....I could go on and on but you can also go to their website and see demos, look at recipes etc. so I'll quit for now! As you can tell I'm sold. I'm on my second one, only replaced the first one to upgrade to the newer one with more speed settings and the see-through blender container. I wouldn't be without it! I can grind 3 cups of flax seeds in about 20 seconds.

OK, so I really AM gonna quit now! I will post some of my favorite recipes here - some could also be made in a "regular" blender of course!
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Old 01-06-2008, 12:22 PM   #35
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Almond Milk Frappuccino

Serving Size : 2

1 cup SF Almond Breeze Vanilla or Chocolate Almond Milk
3 tablespoons SF Hot Cocoa Mix
1/2 cup coffee -- cold & strong
1 teaspoon (or to taste) Splenda
1 cup ice

Put everything in blender & Run blender on high until thoroughly blended.
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Old 01-06-2008, 12:23 PM   #36
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Char's Low-Carb Frozen Margaritas

1 can Diet Mountain Dew
1.5 ounces tequila
Juice of 1 lime

Pour Dew into a ziplock freezer bag; freeze flat til frozen.

Break Dew up into VitaMix or blender; add tequila and lime juice blend til slushy.

Serve in salt-rimmed glasses if desired.

Makes 2 margaritas.

If you like a little orange flavor in your margarita, you can add some DaVinci SF orange syrup or orange water to taste. You can also sweeten more if you like with Splenda.

You have to plan ahead a bit for this one - I usually keep a frozen bag o'Dew in the freezer at the ready!
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Old 01-06-2008, 12:25 PM   #37
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Creamy Green Chile Soup

7 oz. can chopped Ortega or similar brand mild green chiles
1 carton (2 cups) sour cream
2 cups water
2 tsp. chicken stock base paste (or sub 2 cups chicken broth for the water and stock base)
Pinch of garlic powder
Pinch of onion powder
4 shakes Chipotle Tabasco OR a pinch of chipotle chile powder

Whir all this together in a VitaMix or blender.

Heat over low flame or in the microwave til hot. Then whisk in a cup of shredded Mexican blend cheeses (I used Tillamook blend).

Heat til the cheese is melted and serve. Garnish with fresh cilantro leaves or additional shredded cheese.

To make a main meal, add shredded chicken or beef to the bowl, then ladle soup over it.
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Old 01-06-2008, 12:26 PM   #38
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From the Dr. Atkins' dinner party menu:

SHRIMP BISQUE

This dish is a simple variation on traditional bisque. Our version contains fewer carbohydrates but maintains the flavor.

Servings: 4
Bake/Cook time: 30 minutes

Per serving:
Carbohydrates: 6.5g
Net Carbs: 3.5g
Fiber: 3g
Protein: 28g
Fat: 24.5g
Calories: 359

Ingredients:
2 tablespoons butter
1 small onion, chopped
2 cups bottled clam juice
2 tablespoons ThickenThin(TM) Not Starch Thickener (Available in health
food stores and from expertfoods.com)
1 pound cooked shrimp, divided
1/2 teaspoon dried tarragon
2 tablespoons tomato paste
3/4 cup heavy cream mixed with 3/4 cup water
Salt and pepper

Directions:
1. Melt butter in a medium soup pot over medium heat. Cook onion
5 minutes, until softened. Stir in clam juice and bring to a boil.
Reduce heat and simmer 10 minutes. Stir in thickener; whisk until
smooth. Separate 8 shrimp; mix the rest in the pot and cook 1 minute,
until heated through.

2. Puree soup in a blender in batches; return to pot. Whisk in tarragon,
tomato paste and cream mixture. Bring to a simmer; cook 3 to 4 minutes
for flavors to blend. Season to taste with salt and pepper. Transfer
to bowls; garnish with remaining shrimp.
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Old 01-06-2008, 12:27 PM   #39
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BLENDER HOLLANDAISE SAUCE

3 egg yolks
2 tbsp. lemon juice
1/4 tsp. salt
Dash of cayenne pepper
1/2 c. butter

Put egg yolks, lemon juice, salt and cayenne in blender jar. Heat butter in small pan until bubbly. Do not burn. Cover blender and whirl at high speed for 2 or 3 seconds. Remove center section of cover or entire cover and at high speed pour in hot butter in a thin, steady stream. It will take about 30 seconds. Don't use residue in pan.

Leftover Hollandaise may be kept refrigerated in a tightly covered jar 2 or 3 days. Don't let it stand around in warm temperature. To re-use, heat in top of double boiler over barely simmering water and stir constantly.

If this seems not QUITE thick enough, I put it into a glass measuring cup and carefully microwave it til it's thickened to my liking. Be careful though or it will boil out of the cup!
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Old 01-06-2008, 12:28 PM   #40
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Char's Gourmet Mayonnaise

1 extra-large or jumbo egg, room temp
1 tsp dry mustard
1/2 tsp garlic salt
1 1/4 cups extra-light olive oil (NOT blended oil, just extra-light olive oil only)
dash each cayenne pepper and paprika
equivalent of 1 tablespoon artificial sweetener, or to taste (I used Trishz's liquid Splenda concentrate)
2 T. lemon juice
1 T. apple cider vinegar

Add-ins: Add ONE or more of the following if you like: oil-packed sundried tomatoes, capers, green onions, anchovies, minced fresh garlic, fresh basil leaves, tarragon

Place egg, mustard, garlic salt, cayenne pepper, paprika, sweetener and 1/4 cup oil in blender or food processor and blend on low. While the machine is running, SLOWLY pour in another 1/2 cup oil. You may have to stop and scrape down the mayo. Add the lemon juice/vinegar and again, slowly the remaining 1/2 cup oil. Blend until well combined. Put in any add-ins if you want and pulse til finely minced, to your liking. Store in the refrigerator.

The sundried tomato is just delicious on turkey sandwiches! Capers and/or tarragon, on fish or chicken. Make up your own custom flavors!
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Old 01-06-2008, 12:28 PM   #41
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THE BEST (low carb) BBQ Sauce Ever!

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
14 ounces canned tomatoes with green chiles -- diced style
2 tablespoons cider vinegar
1 tablespoon Splenda
1 Tablespoon liquid smoke flavoring -- hickory flavor
1 tablespoon garlic -- minced (from a jar)
1 teaspoon Worcestershire sauce
1 tablespoon DaVinci Gingerbread flavored sugarfree
syrup
1 teaspon browning sauce -- Kitchen Bouquet
1 teaspoon Tabasco sauce -- chipotle flavor

Place all ingredients in blender. Blend til smooth. (I used my VitaMix, natch! :spin )

Place in saucepan and simmer til thickened and slightly reduced. Should yield about 2 cups.

Cool, refrigerate; use on BBQ'd pork ribs, chicken, etc.

Description:
"serving = approx 1/4 cup at 3 g. carbs per serving"
Yield:
"2 cups"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 12 Calories; trace Fat (5.8% calories from fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 359mg Sodium. Exchanges: 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.
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Old 01-06-2008, 12:32 PM   #42
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VitaMix Fruit Ice Cream or Frozen Yogurt

for 2 servings:

1/2 cup full-fat plain yogurt OR heavy cream OR half & half
1/2 teaspoon vanilla extract
Sweetener of your choice to equal about a cup
8 oz. unsweetened frozen fruit (individual pieces) - I've used strawberries, black raspberries, mixed berries, pineapple, blueberries, cherries, and cherry/berry mix (I get these from Trader Joe's but any frozen fruit you like will be fine)

Put ingredients in order listed into VitaMix container. Put on lid but remove center, insert tamper, start machine on Low and walk up to about 7 or 8, pushing fruit into blades with tamper. It should take about 30 seconds or less to make into a soft-serve consistency!

Great way to get your fruit and using the low-glycemic, lower-carb fruits works great. Our faves our strawberry and black raspberry, which is quite "seedy" but tasty none-the-less.

Double everything for 4 servings.

It doesn't "keep" well because it freezes rock-hard in the freezer, so I only make enough at a time for the servings required.
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Old 01-06-2008, 12:35 PM   #43
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Toasted Spice Rub
by Michael Chiarello from Food Network

1/4 cup fennel seeds
1 tablespoon coriander seeds
1 tablespoon peppercorns
1 teaspoon crushed red pepper flakes
1/4 cup pure California chili powder
2 tablespoons kosher salt
2 tablespoons ground cinnamon
Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel begins to turn light brown, add the red pepper flakes, and toss several times. Immediately turn the spice mixture out onto a plate to cool.

Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.

Keep the spice mix in a glass jar in a cool, dry place, or freeze.

Note: If you have an exhaust fan over your stove, turn it on before you start toasting the spices. Be careful not to inhale the fumes once you add the red pepper flakes.

Yield: 1 cup

This is EXCELLENT on thick pork chops - I use the boneless center-cut loin chops, a good inch thick - coat each side with the seasoning and let stand while you heat up a heavy pan - pour in a bit of oil (coconut or lard are my two faves) then carefully place chops in pan. Cook about 7 minutes on the first side, turn over and put a lid on the pan for about 5 minutes, uncover and cook 2 more minutes or until done to your liking. Pork does NOT need to be cooked to death any more! A bit of pink in the middle is perfectly fine! It will keep them from becoming dry and tough and tasteless too.
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Old 01-06-2008, 12:36 PM   #44
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This is my Dad's recipe and if I do say so myself - it's the best Caesar dressing I've ever tasted! LOL!

Lloyd's Best Caesar Dressing

2 tablespoons freshly-squeezed lemon juice OR red wine vinegar
1/2 cup olive oil
1 tablespoon Grey Poupon dijon mustard
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dry oregano
1 teaspoon anchovy paste (or 2 canned anchovy filets)
1 whole egg
2 cloves peeled garlic
1/2 cup grated Parmesan cheese

Place all ingredients in blender or food processor and process until well blended. You can use a whisk but you'll have to crush and chop the garlic first.

Refrigerate until ready to use. Keeps a week.
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Old 01-06-2008, 12:37 PM   #45
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Char's Japanese Restaurant-Style Salad Dressing, Low-Carbed

1/2 cup minced onion
1/2 cup peanut oil
1/3 cup rice wine vinegar
2 tablespoons water
2 tablespoons minced peeled fresh ginger root
2 tablespoons minced celery
2 tablespoons Carb Options or other LC ketchup
4 teaspoons tamari soy sauce
1 pkt. Splenda (2 tsp. equivalent in sweetness)
2 teaspoons fresh lemon juice
1/2 teaspoon minced jarred or fresh garlic
1/4 teaspoon ground black pepper


Place all ingredients in a blender. Process on high speed for about 30 seconds or until smooth.
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Old 01-06-2008, 12:54 PM   #46
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Oooooh, thanks, Char, for the wonderful recipes, one and all!
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Old 01-06-2008, 01:29 PM   #47
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Oh, Charski! Thanks so much...My printer's smoking!!
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Old 01-10-2008, 07:29 PM   #48
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VITA MIX HEAVEN Cream of Asparagus Soup

Low Carb Cream of Asparagus Soup

--------------------------------------------------------------------------------

Hey finally tried soup in the new VitaMix machine.

TNT
Low Carb Cream of Asparagus Soup
I used my new Vita Mix machine.
1 can asparagus, drained
1/2 c. chicken broth
4 oz. of tofu browned up a bit in butter
1/3 c. heavy cream for the last 30 seconds.
Seasoned salt and pepper, and a bit of garlic powder.
Drain asparagus and add it to container along with the butter
browned and seasoned tofu and chicken broth.
Let the machine run on the high speed for 3 minutes and the
steam starts coming out from the heat, then I put in about
1/3 c. cream and a few sprinkles of Xanthum gum let it run 30 seconds more.
My goodness it was so good and easy. It was hot enough for
me right from the container, but I gave Jay's a little nuke.
He likes things hot. We both added some seasonings into
our dishes. I like chili lime.
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Old 01-11-2008, 10:44 AM   #49
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Thank you for these wonderful recipes! I've had my vita-mix for about 10 years, and like you, Char, I couldn't live without it. I must admit I used it much more before going low carb, though. I use it mostly for frozen drinks, grinding nuts into flour, making salsa and salad dressings. Its also great for Pesto. I love having more options now.
Thank you.
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Old 01-11-2008, 10:57 AM   #50
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I am a member of the website vitamixrecipes.com. They have a section with sugar free recipes if you would like to browse. My membership will only be good til the end of February, but if you would like to access the site, send me a message and I will give you my sign-in info. Otherwise, you have to pay to download the recipes. You can get on and print out any of the recipes you like.
Kim
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Old 01-11-2008, 11:03 AM   #51
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I've been bouncing between these 2 Vita-Mix threads...I'm on the cusp of ordering one, but first I really would like to know if I'm going to see a big difference between a Vita-Mix and my Kitchen Aid blender... Also, does anyone have any comments about blending whole fruits (minus skins) in the VM? Do the seeds blend well? I saw on a blending board that someone had put a whole avacado pit in their shake; anyone gone this far? Anyway, I hope I'm not being a pill, but I really would appreciate some input before I drop a bunch on money on this baby. Thank you SO much!!
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[COLOR=DeepSkyBlue]~~~[/COLOR][COLOR=DeepSkyBlue][COLOR=DarkOrchid]Caroline[/COLOR][/COLOR][COLOR=DeepSkyBlue]~~~[/COLOR]

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Old 01-11-2008, 12:05 PM   #52
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Caroline, there's no comparison between a blender - and we had a Kitchen Aid - and a Vita-Mix. I don't try to blend something like a peach with its pit intact and I sure would never put an avocado pit in a shake, but you'll be amazed at the grinding capabilities of these machines. Very small seeds, like from raspberries, will not completely disappear unless you get the even more expensive three-horsepower commercial Vita-Mix but I am delighted with my residential model. The Vita-Mix company warranties their products for seven years. No company would do that for an inferior machine.

Ginny
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Old 01-11-2008, 12:31 PM   #53
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The vitamix will completely blend the seeds from apples, melons, oranges, etc. and you'll never know they were in there. The entire approach of the vitamix is to promote the whole food lifestyle. You can put an entire lemon (zest, pith, pulp and seeds), in the vitamix with some ice and sweetner and have instant frozen lemonade. Most blenders will not do that. It can puree skins, pulp and seeds from most fruits and veggies, where alot of the nutrition comes from. Like Ginny, I wouldn't put the pit from a peach or avacado, but most seeds that contain nutrients from small fruits and most vegetables are fine. The price of a vitamix is quite a bit more than a blender, but in my opinion, well worth the money. I've had mine for over 10 years and it works as good today as it did when I bought it. Hope that helps in your decision.
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Old 01-11-2008, 07:24 PM   #54
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I agree - I've done stuff in my VM that I wouldn't even DREAM of attempting in any other blender, like grinding whole wheat berries literally into flour, adding the rest of the bread ingredients and kneading the dough without skipping a beat! Of course I don't do THAT now, but it's truly an amazing machine. I had the Maxi 4000 for a number of years and recently upgraded to the 5000 so it's a learning curve because of the variable speeds on the new one as opposed to the 3 speeds (and reverse of all 3) on the 4000, but I love the thing and believe in it wholeheartedly!
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Old 01-12-2008, 12:13 PM   #55
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Woo hoo!! I ordered it-- DH said for that price I'm going to have to wash the clothes in it too, but knowing how much I wanted it, he told me to go ahead and order it. I bought the 5200 in black without the dry container. I figure if I want the dry container down the road I'll buy it separately. Thank you all for your words of advice, they were the final straw in helping me make my decision. I can't wait till it gets here!
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Old 01-12-2008, 04:55 PM   #56
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Another convert!

Once you get through the learning curve you will love it!
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Old 01-12-2008, 05:40 PM   #57
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I bought my vitamix at the Texas State Fair many years ago. As we are annual fairgoers, we return every year to watch the vm demonstrations. It keeps me motivated to use it and I learn many new recipes. I'm also a sucker for any new accessories or cookbooks they have out. Last year I bought the smaller container that is great for salad dressings or just one serving drinks. The guy also remembers us from year to year, and I feel like he's part of our family. As each of our children have left home, they have all begged to take the vitamix with them! In fact this year, our daughter has already asked for one for graduation! Caroline, you will love it once you realize all it can do. This thread has really motivated me to cook more with it. Will be trying some of those recipes soon, Char.
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Old 01-14-2008, 05:04 AM   #58
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One of the other terrific aspects of the vitamix is how easy it is to clean--it's its own dishwasher!

I made some terrific blackberry sorbet over the weekend (in less than a minute)--yum!
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Old 01-17-2008, 03:24 PM   #59
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I got my Vita-Mix today!! It's a beast; my Kitchenaid blender looked pretty miniature standing next to it! My kids have been helping me make things for the last 3 hours; first we watched the DVD, then we blended up some fresh pineapple ( I LOVED being able to use the core!), frozen strawberries, and frozen blueberries with ice cubes and a little bit of Splenda; that was a hit. Then we halved an apple and threw it in seeds, core, and all, with a little water and Splenda; also a hit. After that we tried the Chicken Potato Spinach soup (for the kids and DH, I'm LCing) but I put in too much spinach and rosemary so that was a miss. I really like the ability to consume the seeds from the fruit we eat, I think they are important. I can't wait to try some of the recipes you have posted! Thanks again everyone for your advice!
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Old 01-17-2008, 07:02 PM   #60
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Oooo, Caroline, how fun! Good to get the kids involved too - that way you can get them to eat healthy stuff and they think it's all FUN!
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