August 2011 Archives

Dear Missy,

About a year ago I saw your book at the local public library.  The one recipe that looked quite intriguing was the "Blockbuster Blueberry Muffins."  I went ahead and copied several of your recipes and purees.  

At the time I was already using Eagle Mills All-Purpose flour--I had found it at the local supermarket.  I baked the muffins just as per your instructions and my two men--my husband and my adult son--loved them.  As did I.  Moist, delicious, not too sweet, what a great muffin!  But I only made them that one time.

I am a diabetic and about 2 years ago I went on insulin.  Well, a couple of months ago I decided to bake the "Blockbuster Blueberry Muffins" again.  I ate a muffin for breakfast along with a slice of cheese or some other kind of protein. And then over the next several days I noticed that my blood glucose, after breakfast, was WONDERFUL.  I still didn't attribute to anything I was eating.  I thought it must have been a very good batch of insulin.

Until finally the light went on--it was the muffins!  So now I make a double batch every week and have two regular sized muffins for breakfast.  I calculated the nutrients and one regular muffin has about 22 grams of carbohydrates and one large muffin has about 44.  I eat 45 grams of carbs at every meal, so this was PERFECT.  Plus these muffins have protein with the eggs and beans.

They are POWERHOUSES of nutrition, with a wonderfully low glycemic index, perfect for a diabetic! Thank you...  

And just as an afterthought, at the present neither of my local supermarkets carry Eagle Mills flour NOR oat bran.  (I live in Del Rio on the Texas/Mexico border.) So I have had to make my own "Flour Blend" and I now order oat bran through  That certainly is not an issue for me; I have to have my muffins every day.  If I run out at breakfast, I make a double batch mid-morning and have one for lunch!! It works!  

P.S. I have also made you "Champion Cheesecake" and my men LOVED it!  And of course, so did I...

Guillermina Bosquez Stover

the beat goes on... 

Dear Ms. Stover,

This is such an uplifting email to receive! Thank you for taking the time to write and let me know how my recipes are working out for you. I'm thrilled to hear it!  I designed my recipes with the very intention of lowering the glycemic index with the use of purees, fiber, and protein.

For your convenience, here's a link to Amazon to the whole grain pastry flour.

I have a new book coming out in Jan 2012 called The Speedy Sneaky Chef. Check back on my website for news and recipes to try.

With healthiest regards,


You should follow me on Open Sky here 


Hi Missy,

I am a newby and have just made my first purees. My white puree is a light green, maybe from not heavily peeling the zucchini? What can I do to fix it now? I don't know how well green, mashed potatoes will go over. 

Dear Tamara,

It's probably too late to turn your potatoes back to green, but take heart, it has happened to others before you, and it's almost always that there was still too much skin left on the zucchini. Make sure you've completely peeled all the green off before pureeing. That will leave you with only white to add to your potatoes : )

Enjoy in good health,


With the beginning of August comes the first thoughts of back-to-school, so I can't help but start to stock my freezer with ready-to-go meals that I can pull out in a pinch. Those first few weeks are always more hectic than I anticipate, and having some frozen meals at the ready never fails to take the pressure off when we're still organizing our daily routines. 

So while I'm making a dish now, I simply double the recipe and freeze half. I still have time during our relaxed summer schedule to make the special meals my kids appreciate so much, and when I trot them out during the beginning of the school year, they feel extra special. 

One of our favorites is my No-Harm Chick’n Parm recipe made with Veggie Patch Chick'n Cutlets. This meatless version has whole grains, nuts, protein, and vegetables. It's  essentially a large, thin meatless chicken nugget covered in sauce and cheese, which together provide ample opportunity to sneak in vegetables, none of which is visible to the eye or detectable by the taste buds. This recipe converts a decadent dish into a nutritional superstar and a favorite for the kid in all of us!

So make a little extra now, freeze it well wrapped, and your family's transition back to the school day schedule will be a breeze. 

You can also find a host of other good back to school ideas in a great article here, and another very interesting artcile on the evolution of school menus here.

Enjoy in good health, 



Makes 4 servings 

(double proportions to freeze half)

4 Veggie Patch Chick'n Cutlets

Olive oil for pan frying
1 1/2 cups grated mozzarella
1/2 cup store-bought tomato sauce (or Easy Homemade Pasta Sauce)
1/2 cup Orange Puree
1/2 cup grated Parmesan

Preheat oven to 375 degrees.

Heat 2 tablespoons oil in a large non-stick skillet over moderately high heat until hot but not smoking. Add two Cutlets at a time, pan frying on one side until the crumbs look golden, about 2 to 3 minutes. Watch for burning and turn down heat if necessary. With tongs, turn the pieces over and lightly brown the second side until golden, about 3 minutes. Place pan-fried Veggie Patch Chick'n Cutlet pieces on a large baking sheet, sprayed with cooking oil.

Mix the store bought tomato sauce with the Orange Puree.

Top each Veggie Patch Chick'n Cutlet with about 1/4 cup of tomato sauce/ Orange Puree mixture and cover sauce with mozzarella and a sprinkling of Parmesan. Bake 15 to 20 minutes or until cheese is lightly browned and bubbly.

Serve with whole wheat spaghetti and tomato sauce.

(NOTE: Be sure to wrap well for freezing)  

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