A sampling from the desk-worthy lineup. Photo by NCR

I like to think of those snacks as protection plans against blood-sugar dips, brain fade, chronic illness and even weight gain. 

If you're looking for healthy nibble ideas, consider stashing these eight inside your desk.

1. Freeze-dried peas: Peas are fatigue-fighters. For this reason, they're a great antidote to the 3 p.m. slump. Freeze-dried peas contain all the health benefits of the fully hydrated versions. The freeze-drying process, which removes more than 90 percent of the moisture, gives them a longer shelf--or desk--life, without additives and perservatives. One cup of these puppies boasts 9 grams of protein. They're also high in fiber, folic acid and iron, as well as vitamins B1, B3, B6 and C. I like Archer Farms freeze-dried peas, which are sold at Target stores.

2. Roasted plantain chips: When I get a crunchy-starchy-salty craving during the workday, I reach for a handful of roasted plantain chips. Like bananas, plantains are rich in potassium. They're also a great source of vitamin A, which supports eye sight. That's good news for those of you who stare at computer screens all day. If you want to make your own, Martha Stewart has a tasty--and easy--recipe. You can also find prepackaged versions at your local grocery store. If you're buying a store-bought varietal, just be sure they're roasted and not fried.  

3. Dried fruit: According to Science Daily, snacking on raisins three times a day may significantly lower blood pressure. Other healthy dried fruits include apricots, apples, mangos, figs, cherries, papaya, blueberries, black currants, plums, pears, tomatoes and goji berries. Try to buy unsulfured versions, if you can find them. Avoid dried pineapple, cranberries, bananas and watermelon, unless you're positive they haven't been coated with added sweeteners. 

4. Dark chocolate: There are some workdays when you need chocolate, and nothing but chocolate will do. The good news: Dark chocolate is good for your heart and brain. It's high in potassium and copper, which protect against stroke and cardiovascular disease. Dark chocolate is also packed with antioxidants, which rid your body of free radicals. To receive its maximum benefits, buy quality dark chocolate that's at least 70 percent cacao and contains no high-fructose corn syrup. Check out Chuao Chocolatier's Origins Bar, made with 77 percent cacao from Venezula. 

5. Kale chips: Is there a vegetable more trendy than kale? It seems as though every restaurant on planet Earth is serving kale these days. Good for kale. It deserves the spotlight, even if for no other reason than its vitamin K percentages. They practically touch the stratosphere. Vitamin K regulates normal blood clotting, making it a necessary nutrient for injury response, according to Dr. Andrew Weil, who's based in Tempe, Ariz., and specializes in integrative medicine. Vitamin K also assists in transporting calcium throughout the body, and therefore is beneficial for bone health. Like other green vegetables, kale is also high in vitamins A and C. Vitamin C has been shown to fight free radicals associated with stress. Rhythm Superfoods' Mango Habanero Kale Chips are bull's-eye desk food. They're crunchy, spicy and sweet--and 100 percent organic.

6. Fresh fruit and vegetables: Fresh fruits and vegetables are the foundation of a healthy diet. The United States Department of Agriculture recommends consuming seven to 13 servings of fruit and vegetables per day. For a person eating a 2,000-calorie diet, that equates to nine daily servings, or 4 1/2 cups of produce. (The Center for Disease Control and Prevention has a calculator you can use to obtain your calorie needs based on your age, sex and activity level.) Fresh fruits and vegetables prevent some types of cancer. And the heart receives maximum benefits from fresh produce, according to the Harvard School of Public Health. Some of my favorite desk-drawer-friendly fruits and veggies are bananas, oranges, pears, apples, tangerines, mangos, avocados, carrots, cherry tomatoes, celery, zucchini and asparagus. Asparagus is high in folic acid, which is a mood stabilizer. 

7. Nuts & nut butters: Research shows that people who eat healthy fats often weigh less than those who don't. Your body needs good fats, found in nuts and nut butters, fish and avocados, to function properly. These fats help you absorb vitamins A, D and E. They're also good for your brain. When selecting nuts, aim for raw, unsalted nuts. Check out Livestrong.com for serving-size suggestions. When choosing a nut butter, ensure the ingredients on the label include only one ingredient: the nut used to make the nut butter. You don't want added sugar, oils or ingredients you can't pronounce blended in. MaraNatha, which is sold at most grocery stores, has an organic raw almond butter in creamy and crunchy varietals. There are 17 grams of fat and 7 grams of protein in two tablespoons. 

8. Organic instant oatmeal packets: Whether you need a mid-morning tide-me-over or an afternoon pick-me-up, organic instant oatmeal packets are up to the task. Each serving contains 8 grams of protein and 6 grams of fiber. Look for brands that don't add sugar to the oats. Nature's Path Original Oatmeal contains no sugar, just a touch of sea salt. To jazz it up, sprinkle nuts, dried fruit and sliced banana on top. 

What snacks do you keep in your desk? 

Related post on The Concentric Circle:

• Snacks that make the growl go away 

Each serving of this tuna salad comes equipped with about 8 grams of protein. Bonus: Your cat won't mistake it as dinner. Photo by NCR

And so we have the biggest challenge of cooking with canned tuna: finding a way to mellow out the briney, fishy canned tuna flavor and smell while also improving its mouth feel.

My favorite way to do just that? Add dried apricots, crunchy celery and green onions, bright lemon juice and flavorful curry powder. 

To cut back on the fat traditionally found in tuna salad, I use only a tablespoon of mayo. The rest of the creaminess comes from nonfat greek yogurt. I also like to add in a few slices of my favorite cheese, which further balances the tuna's flavor. Instead of serving it on bread, I pile this tuna salad on top of cold butter lettuce leaves, which serve as crunchy, gluten-free delivery systems.

The finished product tastes, smells and feels nothing like cat food. Success.  

Curry & Apricot Tuna Salad
(Serves 2)

1 5-ounce can wild albacore tuna packed in water
1/4 cup plain, nonfat greek yogurt
1 tablespoon mayonaise
1 teaspoon fresh lemon juice
1/2 teaspoon curry powder
10 unsulfered dried apricots, diced small
1/3 cup chopped celery
Freshly ground black pepper
Kosher salt (optional)
4 large leaves of butter lettuce
8 slices of manchego cheese (or your favorite cheese)
1 chopped scallion (for garnish) 

In a medium-size bowl, mix together the tuna, yogurt, mayonaise, lemon juice and curry powder. Add in the celery, apricots and several grinds of fresh black pepper, and stir to combine. Taste the tuna to see if it needs additional salt. Add salt to taste. 

Arrange two leaves of lettuce on each plate. Add two slices of cheese on top of each leaf. Scoop approximately 1/4 cup of tuna salad on top of the cheese slices. Repeat. Garnish each one with scallions and serve.

Photo by NCR

Me, only a second-time tent camper, had no clue what this sound was, but my wild imagination was confident it was a grizzly bear eating a caribou (because of course there are grizzlies and caribou in the middle of the desert).

My better half, a veteran camper, knew exactly what that crunching sound was.

"A rock squirrel is getting into our trash, love," Matt said.

Our trash bin for the overnight adventure was a brown, paper Whole Foods bag with two rocks in the bottom to secure it from the wind. 

But neither of us understood what this squirrel wanted inside the trash. Matt, knowing squirrels are scavengers, instructed me to not put any food in it. The only things inside were a few balled-up papers we didn't burn in the campfire the night before. Or so we thought. 

We slowly unzipped the tent to get a peak at this furry thief in action. As soon as we saw him, we both busted up laughing. His front paws, which looked like tiny hands with even tinier fingers, were clenching the top of the Whole Foods bag. His body was dangling off the side and the expression on his face, I swear, looked as if he was having a moral dilemma: "Do I jump in the bag or do I not jump in the bag? Will I get stuck? Will I get caught? Ahhhhhh, I don't know what to do!" 

He obviously decided against taking the plunge because as soon as he realized we were watching him, he flung himself off the bag and into the fireless firepit nearby.

We were just as confused by what he could possibly want in there. It was filled with a heap of ash and a few scraps of wood that didn't burn completely. Or so we thought. 

A few seconds later, Mr. Squirrel popped up his itsy-bitsy head from the soot, and in his mouth was a charred apple core twice the size of his noggin. He quickly scurried off and underneath a small tree about 15 feet from our tent. And then we heard: crrrrrrrrrruuuuunch! Although this time it wasn't the crunching sound made by his paws clenching the brown paper bag, it was no less funny. 

There was something human-like about this squirrel, as he sunk his miniscule teeth into that burnt apple core: the way he held it in his minikin hands. And then there was that crunch. That crunch sounded as though someone was biting into the freshest of apples, just picked from a tree in Washington state in mid-September. Living in a desert, maybe to him it tasted as such. I couldn't help but feel sorry for him.

Crunchy McSquirrel took a few more bites, then he tossed the apple core aside and beelined it back toward the Whole Foods bag. This time he hopped up on the picnic bench adjacent to the bag and stretched his foot-long body at a diagonal to try and get an aerial view of the bag's contents. It wasn't quite close enough. He clearly knew he had to devise another plan. 

Clearly, he was worried about getting stuck inside the bag, which is why he didn't just hop in. 

His Plan B: Jump up, grab the side of the bag and pull it down. Next, he'd use the weight of his body to keep the bag's side pressed to the ground, ensuring he'd have a way out after snatching up what he wanted.

What exactly did he want? A small piece of parchment paper that, 10 hours earlier, was wrapped around a blueberry-coconut-almond scone. There were still a few almond and coconut crumbs and 1/25th of an organic blueberry attached. 

He took his parchment-paper prize, safely removed himself from the Whole Foods bag, trotted across the campsite, parked himself underneath a tree and nibbled away. Mission accomplished.

Although I don't condone knowingly feeding wildlife baked goods, I don't feel that guilty about Rocky the Squirrel getting a few bits and pieces of one of our blueberry-coconut-almond scones. Made without refined sugar, gluten or preservatives, if he was destined to eat a scone, this was the scone to eat. 

Blueberry-Coconut-Almond Scones 
(Yields approximately 18 scones)

2 cups almond flour
2 cups unsweetened, shredded coconut
1/2 cup sliced almonds
1/3 cup unsalted, melted butter
1/2 cup honey
2 egg whites, beaten
1 egg, beaten
1/2 cup unsweetened almond milk
1 teaspoon Madagascar Bourbon vanilla extract (I like Nielsen-Massey)
1 1/2 teaspoons cinnamon
1/2 teaspoon kosher salt
1 cup frozen organic blueberries 

Preheat the oven to 350 degrees Fahrenheit. Line two heavy-gauge, aluminum-coated steel, half-sheet pans (example here) with parchment paper. (It's important to use cookie sheets that distribute heat evenly so the bottoms don't burn.)

In a medium-size bowl, mix together the almond flour, coconut, sliced almonds, melted butter and honey. 

In a large bowl, whisk together the egg whites, egg, almond milk, vanilla, cinnamon and salt until the cinnamon is evenly distributed throughout the mixture. 

Working in batches, add the almond flour mixture to the egg mixture, and use a large spoon -- or your hands -- to combine. Fold in the blueberries. 

Using a cookie scoop or a tablespoon, scoop out approximately 3 tablespoons of batter. Form the batter into the shape of a scone, and place it on the parchment-lined, half-sheet pan. Repeat until all the batter has been used. 

Bake for 15 minutes, or until the tops are golden brown. I use a gas oven, but if you're using an electric oven, these could take up to 18 minutes to be sufficiently browned. 

Remove the scones from the oven and let them cool for 5 minutes before transferring them to a wire cooling rack. Cool completely. They'll store in an airtight container for up to three days unrefrigerated. If you're going to store them longer, put the airtight container inside the fridge for up to a week.

If you prefer your scones warm, place them in the microwave for about 15 seconds before serving. 

Related post on The Concentric Circle:

• Tales of camping and a butane-lit stove 

This salad consisting of a spinach blend, sundried tomatoes, pistachios, fresh basil and goat gouda embodies the simplicity of our recent mountain cabin retreat. Photos by Matt Leatherman

I find it odd that the word simplicity subsumes the word city. A city is anything but simple. As a center of population, commerce and culture, a city is undoubtedly complex.

I would know. I live in one -- a big one. 

According to the Census Bureau's most recent stats, the city of San Diego ranks as the eighth largest city in the U.S., with 1.3 million people calling it home. That's an abundance of people and a considerable amount of complexity.

Sometimes we crave something simpler, purer.

Recently, we found just that at a cabin an hour and half northeast of here. The New Artist's Loft, as the cabin's named, resides in a remote mountain area one mile west of Julian, Calif. Population: 1,500. 

In fact, the cabin inhabits such a secluded area that there are no blinds on the windows. You don't need them, unless you require privacy from the deer, wild turkeys, hummingbirds, woodpeckers and bumblebees. If you do, this probably isn't the place for you. 

Without question, this was the place for Matt and I. 

The dual master-suite cabin, which was rebuilt after burning to the ground in the 2003 Pine Hills wildfires, boasted timbers with scissor-cut trusses, most of which were made of reclaimed wood. A loft, complete with a writing desk and an artist's easel, overlooked the spacious living room with 24-foot ceilings, comfy furniture, a wood-burning fireplace and a stereo (no televisions or computers). Four sets of French doors opened to a screened-in porch spanning the width of the cabin's backside and overlooking the Cuyamaca Mountains. 

The 1952 O'Keefe & Merritt stove. And then there was the kitchen. Oh, how I loved the kitchen. The centerpiece of this masterpiece: a 1952 O'Keefe & Merritt range complete with a griddle and grillovator. It was more than a stove and oven. It was art, which is why we photographed it as much as we cooked on it. 

During our time there, we made the classic French stew known as coq au vin, buttery baked yams, galicky quinoa pasta with zucchini and tomatoes, herbaceous egg scrambles, gluton-free almond-flour pancakes, and more. We also created several no-cook recipes that required a simple wash and chop. One of our favorites was a sundried tomato, pistachio and goat gouda salad (recipe below). It looked like Christmas and tasted like southern Italy. 

When we weren't cooking, we expended our time exploring other simple joys: nature walks, reading, napping, listening to music, watching the birds and deer, and sipping coffee, tea and wine on the porch. Above all else, we spent our hours being present and content, not worrying about rushing to the next thing or place. The cabin was the one and only place to be.  

The cabin's owners, Chuck and Nan, told us the most common complaint they hear from guests is that they have to leave. We weren't surprised. If we could have found a plausible way to turn our four-day guest status into permanent residency, we would have. 

Although our stay had to come to an end, the memories of our retreat to the simpler life will not soon be forgotten. Here, we share a taste from our sabbatical. We hope you enjoy it as much as we did.  

Sundried Tomato, Pistachio & Goat Gouda Salad
(Serves 4)

8 cups spinach-radicchio-arugula blend
1 cup drained sundried tomatoes
1 cup shelled and halved roasted, salted pistachios
1/2 cup chopped fresh basil
16 slices goat gouda (I like Trader Joe's brand)
White balsamic vinegar (for drizzling) 
Extra virgin olive oil (for drizzling)
Freshly ground black pepper 

Place 2 cups of the spinach-radicchio-arugula blend on each plate. Add 1/4 cup of sundried tomatoes, 1/4 cup of pistachios and 1/8 cup of basil on top of each salad. Arrange four slices of goat gouda on top of each salad.

Drizzle a little white balsamic vinegar and olive oil on top of each salad. Finish each salad with a few grinds of black pepper. Serve.

On a foggy and chilly day, we sat on the cabin's screened-in porch, sipping coffee and enjoying nature.

Photo by NCR

This recipe defines that idiom.

Serve it warm, at room temperature or cold.

Quinoa with Baby Heirloom Tomatoes & Roasted Broccoli
(Serves 4)

1 cup quinoa
1 tablespoon olive oil
2 cloves minced garlic 
2 cups low-sodium vegetable broth
1 pint quartered baby heirloom tomatoes
2-3 cups roasted broccoli (recipe below)
1 cup diced Pecorino Romano
1 cup chopped fresh basil
Zest of 1 small lemon
Juice of 1/2 small lemon
Sea salt (optional)
Additional olive oil for drizzling (optional) 

Rinse the quinoa in a fine sieve until the water runs clear. Drain. 

Preheat the olive oil in a medium-size pot over a medium-low heat. Add the garlic and sauté for 1 minute. Add the rinsed quinoa and stir to combine with the garlic. Cook for 5 minutes, stirring constantly. The quinoa should be golden brown and smell nutty.

Stir in the vegetable broth and crank the heat to high. Once boiling, reduce the heat to low and cover. Cook for 15 minutes. Turn off the heat and uncover. Fluff with a fork, and let cool for 10 minutes. 

Add the tomatoes, broccoli, Pecorino, basil, lemon zest and lemon juice, and combine. Taste to see if salt is needed, and add a sprinkle or two if desired. Place the quinoa into bowls, and drizzle with olive oil (optional). Serve. 

Roasted Broccoli

3 cups small broccoli florets
2 tablespoons olive oil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon kosher salt

Preheat the oven to 425 degrees Fahrenheit.

Toss the broccoli florets in olive oil on a sheet pan. Sprinkle with red pepper flakes and salt. Roast in the oven for 18 minutes, turning halfway.

Once done, remove from the oven and let cool for 10 minutes. The broccoli may have shrunk in size during the cooking process and may yield less than 3 cups once cooked. That's OK! 

Related post on The Concentric Circle:

• Quinoa burgers  

Photo by Matt Leatherman

I've never followed to a tee a single recipe from one of my favorite cookbooks: Barefoot Contessa Back to Basics by Ina Garten. It's not because I don't think the recipes sound delicious as is. (They all do.) It's just that many of them call for ingredients I rarely eat, one of which is sugar. When I make dishes from the book, I often omit or substitute ingredients.

Although I stray from the original recipes, the book's overall concept is something from which I seldom deviate: fabulous flavor from simple ingredients. That philosophy is why I love the cookbook, and its a mantra that graces the majority of posts on this blog. 

This Everything Granola Bars recipe is my version of Garten's Homemade Granola Bar recipe, which is featured in Back to Basics. My installment omits the brown sugar, wheat germ and dates, and adds in pistachios, pecans, molasses and dried cranberries. 

Everything Granola Bars
(Makes 12 bars)

2 cups old-fashioned oatmeal
1 cup sliced raw almonds
1/2 cup chopped, unsalted raw pistachios
1/2 cup chopped raw pecans
1 1/4 cup shredded unsweetened coconut
3 tablespoons unsalted butter
2/3 cup honey
1 1/2 teaspoons Madagascar Bourbon vanilla extract
1/2 teaspoon molasses
1/4 teaspoon kosher salt
1/2 cup raisins
1/2 cup dried cranberries 

Preheat the oven to 350 degrees Fahrenheit. Butter a 9 x 13 baking dish (or a baking dish close in size), and line it with parchment paper.

Toss the oatmeal, almonds, pistachios, pecans and coconut together on a sheet pan, and bake for 12 minutes, stirring occasionally. Transfer the mixture to a large bowl. 

Reduce the oven temperature to 300 degrees Fahrenheit. 

Place the butter, honey, vanilla, molasses and salt in a small saucepan, and bring to a boil over a medium heat. Cook for one minute while stirring. Pour the mixture over the toasted oatmeal mixture. Add the raisins and cranberries, and stir.

Pour the mixture onto the baking dish. Wet your fingers, and lightly press the mixture evenly into the pan. Bake for 25-30 minutes until the top is golden brown. Cool for at least three hours before cutting into rectangles. Serve at room temperature.

Store leftovers in a plastic container with an airtight lid for up to four days. 

Related post on The Concentric Circle:

• Snacks that make the growl go away 

A handful of quality tools, along with good, organic ingredients, are the keys to cooking food that tastes great and is good for you. Photo by NCR

No, really, what is it? And, more importantly, why on earth do they have it?

Potato gloves? Bundt cake keeper? A bacon press? 

Cooks of the home and professional varieties are just as bombarded by consumerism as the rest. Marketers are working overtime to convince you and yours just how much you need every last bit of it. 

The truth is, to cook well, you need very little of what retailers are trying to sell you. 

I love Williams-Sonoma and purchase quite a bit of my cooking tools there, but you're not going to see me in there buying a corn zipper. Knives worked just fine for our grandparents, and they're still capable of cutting corn – and all food – today. 

I believe in purchasing quality kitchen tools that will stand the test of thousands of meals. Quality doesn't always mean expensive, but sometimes it does. I do not recommend going into debt over kitchen tools – or anything – so if your budget doesn't allow you to invest in five, high-quality pans, buy one in the size you think you'll use most and save for the rest. In the long run, buying higher-quality cookware and tools will save you money because you won't have to replace these items as frequently. And not having to throw broken or rusted tools away is more environmentally sound. 

Along with spatulas, serveware, dishware and glassware, the following are the essential items I have in my kitchen:  

The 7-inch Zwilling J.A. Henckels Twin Cuisine II hollow-ground Santoku knife. Photo courtesy of Williams-SonomaA good, sharp chef's knife: If I was going to be stranded in someone else's kitchen, and I could only bring one of my own cooking tools with me, it would be my 7-inch Zwilling J.A. Henckels Twin Cuisine II hollow-ground Santoku knife. It is, by far, the most essential tool I own. I like it because of its heavy weight and the fact that I can use it to cut everything from fruits and veggies to meats and breads. I also use it to peel produce. It costs around $150 on Williams-Sonoma.com. I've owned it for five years, and I have it professionally sharpened about three times a year. It's still as good as new. 

Wooden chopping block: A wooden butcher block is easier on your chef's knife than plastic. That means less frequent trips to the knife sharpener. I'm a fan of Boos blocks because they don't crack or wear as easily as some butcher blocks. A 24 x 18 x 1.5 block runs around $90 on Cooking.com. If you're cutting meats on the board, you'll want to sanitize it with lemon juice and course salt immediately after using it. Here's how. After cutting less bacteria-prone foods on it, the USDA recommends washing the board with hot, soapy water after each use, and then rinsing it with water. Air dry or pat the board dry with clean paper towels after washing. Avoid stacking things on it while its drying. 

Commercial-grade sheet pans: Have you ever baked a batch of cookies for the exact time a recipe suggests and burnt the bottoms? It's likely because either your oven temperature is extremely off or, the more likely scenario, you're using cookie sheets that don't conduct heat evenly. I was first introduced to commerical-grade, aluminized-steel, half-sheet pans by the Food Network's Ina Garten, better known as the Barefoot Contessa. She taught me that these thick-bottom pans distribute heat quickly and evenly, and yield consistent results. I don't just use them for baking desserts. I also roast meats, vegetables and nuts on them. You can buy a set of two for $34 at Williams-Sonoma.  

Salt box, pig, fish or bowl: In other words, a salt keeper. Why use one? Controlling how much or little salt is in a dish is the key to balancing flavor. A salt shaker doesn't give you as much control as your fingers or a measuring spoon do. If you keep the salt in a salt box, salt pig or, in my case, a salt fish, you can take exactly how much you need. Salt keepers range in price, depending on what they're made of. My ceramic salt fish, which I bought about four years ago, was less than $3 at Target. More expensive versions can run anywhere from $15 to $50 dollars. Check your local superstores, kitchen stores and drug stores. If you don't want to buy a salt keeper, simply put a few teaspoons of salt in a small bowl every few days, and draw from it when you're cooking. As for the kind of salt I keep in my salt keeper, that depends on what I'm cooking. Generally speaking, I prefer kosher salt, which has a larger grain size and a softer flavor than traditional table salt. I also like fleur de sel, which is a hand-harvested French sea salt that's great for finishing. 

The All-Clad d5 brushed stainless-steel 10-inch fry pan. Photo courtesy of Williams-SonomaGood stainless-steel pots and pans: Similar to commercial-grade sheet pans, quality stainless-steel pots and pans are known for efficient heat distribution. I like All-Clad stainless-steel skillets and pots. You can use them on the stovetop and inside the oven up to 450 degrees Fahrenheit. They're an investment, each pot or pan costing anywhere from $60 to $400 at Sur La Table or on Williams-Sonoma.com, but they will hold up for decades if you take care of them properly. Bar Keepers Friend, which you can buy at most superstores, keeps them nice and polished. It's non-bleach formula uses the active ingredient found in the rhubarb plant to clean stainless steel, porcelain and ceramic surfaces. 

Ceramic non-stick skillets: Several years ago, the Environmental Protection Agency asked eight manufacturers to cease production of perfluorooctanoic acid (PFOA), a suspected carcinogen used in the making of non-stick cookware. The manufacturers had to reduce PFOA production 95 percent by 2010, and they're being forced to stop using it altogether by 2015. And thank goodness, considering this carcinogen has been known to cause cancer. For health and environmental reasons, I'm a huge fan of cermanic non-stick skillets. Orgreenic ceramic cookware is PFOA- and polytetrafluoroethylene (PTFE)-free, and is non-stick up to any temperature. The cookware can be placed in the oven at temperatures up to 450 degrees Fahrenheit. At Bed, Bath & Beyond, the 10-inch Orgreenic skillet is $19.99 and the 12-inch is $29.99. These skillets are great for cooking eggs and sautéeing just about anything. 

Measuring cups and spoons: Without measuring cups and spoons, it would be nearly impossible to write recipes that people can follow with ease and clarity. My set includes the standard 1/4 cup, 1/3 cup, 1/2 cup and 1 cup, as well as the 1 tablespoon, 1 teaspoon, 1/2 teaspoon and 1/4 teaspoon. I got them at a discount store several years ago. As long as the measurements are exact, it really doesn't matter what brand you purchase. Some of my friends like the Martha Stewart Collection, which you can purchase at Macy's for $21.99.

The Vitamix 5200. Photo courtesy of VitamixHigh-powered blender: There are several brands that tout their high-performance blending machines, but in my humble opinion, none of them make a product that even comes close to Vitamix. With its speed and power, you can make homemade nut butters, puréed soups, sorbets, smoothies, juices and countless other dishes. You can even cook foods inside it. Depending on which series you purchase, these blenders run between $479 and $689 on the Vitamix website. Because we use our 5000 Series' Vitamix daily -- sometimes two and three times in a day -- it was well worth every dollar spent. 

Small and large manual whisks: Those fancy Kitchen Aid stand mixers in a rainbow of colors sure do look pretty. And they come with all kinds of nifty hooks and attachments for making dough, pasta and even ice cream. The problem is they require space on the kitchen counter, and that's not something I'm willing to create for a machine that truly isn't necessary – at least not for me. With the exception of Thanksgiving, Christmas and a birthday here and there, I rarely bake desserts with gluten-based flours. Baked goods made with almond flour, which is my go-to flour, can be mixed with a spoon or fork. When I make pizza dough, my hands are my greatest tool. If I made sorbets, I make them in the Vitamix or a food processor. (I had the latter before the Vitamix. If I had the Vitamix first, I wouldn't have needed an electronic processor.) So, really, if I bought a stand mixer, it would simply serve as an electronic whisk. I don't need a $300-$900 whisk. My right hand and arm are perfectly capable, which is why small and large manual whisks are on my kitchen essentials' list. Target has a fine selection of whisks, ranging from $4 to $15. I use manual whisks for beating eggs and mixing yogurt starter. 

Electric yogurt maker: This may not be on the must-have list for everyone, but it is for my kitchen. For health reasons, we make and eat a batch of homemade yogurt every week. We could not do it with such ease if we did not have an electric yogurt maker. I've tried two different machines in the past year, and the Euro Cuisine, which costs around $50 at Williams-Sonoma.com, is my favorite. To read an earlier review I wrote about this yogurt maker, click here. 

The Microplane premium classic zester/grater. Photo courtesy of Crate and BarrelZester: The zest of citrus fruit brightens everything from pastas to pies. And there's really no easy way to zest fruit – or anything – without a rasp or zester. I’ve tried zesting tools made by many brands, but none compare to Microplane. The company, which got its start in woodworking tools, created a rasp that's razor-sharp. Its edges are formed by a process called photo-etching, which finely grates instead of tearing or shredding. It will not only grate citrus, but also nutmeg, ginger and hard cheeses. Care tip: Always wash and dry your Microplane rasp immediately after use so it remains super sharp and doesn't rust. You can purchase one for $14.95 on the Microplane website or on CrateandBarrel.com. 

What tools help you cook well? Share your thoughts in the comments. 

The host of The Muppet Show was not harmed during the making of this juice. Photo by NCR

I know this juice looks like blended lawn clippings or, worse, a frappéd version of Jim Henson's most famous muppet creation. (Fear not. Kermit is safe and still doing cameos on Sesame Street.)

It would look more appetizing if it were red, orange or yellow. But you have to trust me on this: It actually tastes good. More importantly, it's packed with nutrients. This baby has more than a half-dozen servings of raw fruits and vegetables blended into it.

If you want to powder-load your body with the good stuff, this is a fast, easy and yummy way to do it. I recommend using all organic produce. 

Kermit Juice
(Makes between 55-60 ounces; serves 2-4)  

5 leaves of Lacinato kale, chopped
1 Gala apple, cored and chopped
1 Bosc or Bartlett pear, cored and chopped
2 seedless Naval oranges, peeled and chopped
3 seedless tangerines, peeled and chopped 
5 strawberries with leaves
1 stalk celery, chopped
1 carrot, peeled and chopped
1/4 cup chopped English cucumber
1 tablespoon fresh lemon juice
1 tablespoon honey
1/2 cup cold water
8 ice cubes
2 tablespoons spirulina 
1-2 teaspoons maca powder (optional)

Place all ingredients in a Vitamix or another high-powered blender. Blend until smooth. Serve.

Has an organic mango ever made you do a cartwheel? It will make your cells do one. Photo by NCR

Some girls go gaga for sparkly things. I'm giddy for fresh, organic fruits and veggies.

In fact, one of my favorite times of the week is that moment when we pull out of our recycled grocery bags all the fresh produce, and line it up on the counter.

Inspiration, excitement and a feeling of abundance washes over me as I stare at the array of micronutrient-deliverers. I can't hardly wait to wash, chop, blend, sauté, steam and/or roast, and eat.

On first bite, it's as though my cells are sitting at Judges' Table, cheering while holding up tiny scorecards imprinted with 10s. Although it may seem as though they're applauding me, I know better. That praise is for all those vitamins and trace minerals. And it should be. Let's hear it for them!