In my opinion vegetables are fantastic food products. You can eat them raw, fry them, roast them, boil them, steam them etc. But there’s another thing that you can do with these precious jewels of nature. You can stuff them! In my opinion one of the most flavorful vegetables that you can stuff is bell pepper. Still haven’t tried to stuff them vegan-style? Well, this is your chance! I’m sure that after trying these stuffed bell peppers with couscous and beans you will prepare them again and again!
Bell peppers contain many good nutrients. One of the things that bell peppers are famous for is their high content of vitamin C. Usually people think that big amount of vitamin C is only in citrus fruits. But that is not true. Also bell peppers contain a lot of vitamin C. To be more precise, you need to eat only one raw bell pepper per day. That’s right – only one! And your recommended daily intake of vitamin C will be covered. I personally love the flavor of bell peppers. I eat them raw as much as I eat them cooked. In case you’re not a big fan of raw bell peppers, maybe I can change that! Maybe the only thing missing is some Fresh and spicy veggie dip that you can eat together with raw bell peppers. And not only bell peppers! Basically with any raw vegetable.
Also Specky appreciates this healthy vegetable. Even though he doesn’t eat bell peppers, he knows that mommy loves them, so he also agrees that they’re yummy! Just look how he’s licking his moustache only by looking at them!
Ok, ok, he also scratches his fluffy cheeks in front of them. But still, I’m sure that he thinks that they’re tasty!
How to choose the best bell peppers for stuffing
Before we dive into the stuffing subject, let me give you an advice about stuffed bell peppers. No matter, if you stuff whole bell pepper or its halves, choose bell peppers with four bumps on the bottom. It will make everything much easier. Because the whole bell pepper or its halves will be much more stable on the baking tray. So the stuffing won’t fall out!
When it comes about stuffing the vegetables, here you can let your imagination guide you. Or if your creativity level is quite low today, here’s another stuffed bell pepper recipe that you must try!
Nutritional value of Stuffed bell peppers with couscous and beans
I prefer to stuff vegetables with diverse products so that my plate contains all the necessary things. Like vitamins, carbohydrates, minerals, fiber and protein. That’s why in this recipe as the stuffing I use couscous, beans, onions, tomatoes and tomato sauce. Even though couscous is not packed with nutrients, its biggest benefit is the amount of selenium that it contains. In general it’s hard to find selenium in food products. That’s because it is very hard to find it in nature. The biggest possibility to take in selenium with food products is for people that live close to volcanoes. Selenium helps our body fight the toxins in blood and it also boosts our immune system. Besides that, couscous is also a valuable source of protein. Also tomatoes and onions contain valuable nutrients, like vitamins A, C and K, and potassium.
Stuffed bell peppers with couscous and beans – easy to make & flavorful
Of course, which type of couscous and beans to use, is up to your choice. I used Moroccan couscous and kidney beans that have a slightly sweet flavor. Just like the oven-roasted bell peppers. That’s why the outcome of this recipe is a mixture of sweet, sour and slightly salty flavor. The salinity comes from the couscous, which in this recipe absorbs the water and spices. If you want to avoid using spices and keep the original mild flavor of couscous, feel free to do that. In any case the outcome won’t be tasteless. The flavor of this dish definitely creates an impression that you worked hard to prepare it. Even though in reality it’s neither hard nor time-consuming. Probably the hardest part is to wait until the stuffed bell peppers are ready. Because once they’re in the oven, the house starts to fill with delicious and mouth-watering aroma.
If you want to treat yourself with something nutritious, try these Stuffed bell peppers with couscous and beans. Surprise yourself with a meal that is:
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healthy
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vegan
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flavorful
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juicy
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full of protein
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full of vitamins
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deliciously aromatic
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and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
Eggplant and sundried tomato vegan burger
This recipe was posted on: 31/01/2019
New vegans usually tend to think that they need to say bye-bye to such things as burgers, pizzas, wraps etc. Keep calm, it’s not true! Even as a vegan you can still have tasty burgers, juicy pizzas and other types of snacks. And most importantly – they can also be good for your health. Still in doubt? Try to substitute the typical junk food with this eggplant and sundried tomato vegan burger that requires only 4 ingredients!
I have to admit that I’m happy to see in supermarkets, cafeterias and also fast-food restaurants vegan burger options. But at the same time I must say that the choice is still quite limited. For me it seems a bit strange, since there is such a big diversity of vegetables and legumes. And still, most of them are not even considered as potential ingredients for a vegan burger. I wanted to change this at least in my home. So as a base for my vegan burgers I decided to use two ingredients that I consume quite rarely. Not because I wouldn’t like them, but simply because they are not the “fits-in-every-recipe” type of products.
Neither eggplant (in some places of the world known also as aubergine) nor sundried tomatoes are Specky’s snacks. He knows that he can’t eat them. But it doesn’t stop him for using them to play hide-and-seek. Even when mommy is trying to cook! As you can see, I guess he thought he was super unnoticeable between the eggplants… Well, to keep Specky happy, I didn’t reveal to him the truth. Namely, that his fluffy tail was only one of the things that made it quite easy to spot the intruder!
What you didn’t know about eggplants
Apart from Specky’s games I would like to pay more attention to this underestimated jewel – eggplant. First of all, did you know that eggplant is actually classified as a fruit, not a vegetable? Maybe for Italians it makes more sense, since “eggplant” in Italian is “melanzana”. It is considered to come from “mela insana” meaning “apple of insanity”. Who knows if it’s just a legend or really the truth. In any case, one thing is sure – in our minds apple is something much closer to a fruit. Actually, also tomato is a fruit/berry, but, frankly speaking, who cares if something is classified as fruit or vegetable, right? As long as it’s tasty and good for our health, we should simply include it in our daily menu!
In general, eggplant is considered to be a good option for people who want to lose weight. But you should be very careful with the way how you prepare it. Eggplant is a great source of many vitamins, minerals and dietary fiber. But it’s also very easy to turn these benefits into imperfections. With this I’m referring to the fact that eggplant has its sponge-like texture for a reason. It soaks up any liquid it gets in touch with. So, it’s really not a good idea to fry eggplant in a big amount of oil. For this eggplant and sundried tomato vegan burger you don’t need the eggplant to be full of liquid. Quite the opposite – you need it fairly dry. Otherwise your vegan burgers will not hold together.
How to drain an eggplant
There are different ways how to remove the excess water from an eggplant. You can roast it in the oven for around one hour or cover it with big amount of salt for some hours etc. For me the best way is to microwave eggplant slices for a few minutes and then pressing the water out. I think it’s the quickest and easiest way. But for this recipe you can drain the eggplant in your preferred way.
Sundried tomatoes and their nutritional value
About the sundried tomatoes there’s one important thing – during the drying process tomatoes don’t lose their nutrients. They are a great source of vitamin C and K and they contain good amount of potassium, iron and copper. Also chickpeas that are used to make this eggplant and sundried tomato vegan burger have their own benefits. For example, chickpeas are high in fiber and they contain vitamins A, C and B6. They also contain calcium, potassium and iron, and, of course, chickpeas are a good source of protein.
This eggplant and sundried tomato vegan burger tastes great both warm and cold. You can enjoy it together with Fresh and healthy farro salad or Caramelized oven-roasted vegetables. And even though it requires only 4 ingredients, I’m sure you will be surprised by the richness of its flavor. And all that without using spices! So, treat yourself with these tasty eggplant and sundried tomato vegan burgers, because they really are:
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juicy
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nutritious
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flavorful
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aromatic
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crunchy on the outside and tender on the inside
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easy to make
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filling
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healthy
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and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy:! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
Rainbow pasta salad
This recipe was posted on: 30/01/2019
Need something that will not only fill you up quickly, but also load your body with vitamins and other nutrients? Need something that will add colors to your life also in dark and rainy days? I say that this rainbow pasta salad has all the features to put you back in the mood! Besides that it also fills your tummy with healthy stuff. So, sharpen your knife and let’s get to work!
Shortly about pasta
Since it’s rainbow pasta salad, we need to talk a bit about pasta first, right? Well, Italian cuisine is definitely not imaginable without pasta. There are so many different types of pasta! Fusilli, spaghetti, fettuccine, linguine, tagliatelle, pappardelle, farfalle, orecchiette, conchigliette etc. For me all these names (and there are many more) have always confused me! Why? Because in Latvia everything is much easier – for pasta we have only two names. One is “spaghetti”, which refers to… spaghetti! (Wow, this was a tough one!) And the other name is “macaroni”, which is used for every other type of pasta. So, you can imagine my confusion when I came across all these pasta names.
Al dente or not?
But wait, there’s more! There’s another thing that for Italians is very important and that has caused me some discussions with my partner. It’s the fact that pasta, according to Italians, must be cooked al dente! Do you think it’s the same in Latvia? Of course not! For sure there are Latvians who prefer pasta al dente. But I would say that the typical Latvian simply cooks the pasta until it’s soft. Anyway, in this recipe you can cook your pasta in the way how you prefer it.
Apart from pasta there are six other ingredients in this salad. Those are: green beans, onions, bell peppers, tomatoes, black olives and Italian chicory (radicchio). Don’t worry if the last one you cannot find in your local supermarket since it’s not so popular outside Italy. You can substitute it with red cabbage. It will be crunchier than Italian chicory (radicchio), but it will still provide great taste and beautiful purple color.
Since every ingredient is unique in its own way, there’s no need to add spices, oil or salsas. The ingredients are full of flavor and have their own natural liquids that make the salad slightly juicy. Since most of the ingredients are used uncooked in this recipe, the salad is rich of vitamins and other nutrients.
Nutritional value of Rainbow pasta salad ingredients
Onions are a good source of potassium and vitamin C. Also bell peppers are rich in vitamin C and A. Tomatoes are a good source of vitamins A, C and K. Italian chicory (radicchio) contains magnesium, calcium, iron, copper and vitamins A, B, C, E and K. If instead of Italian chicory (radicchio) you use red cabbage, don’t think that it won’t benefit your health. Also red cabbage is full of good nutrients. Just like cooked green beans. They are a good source of vitamins A and C, and minerals calcium, magnesium, sodium, potassium and iron. Black olives instead contain vitamin E, iron and copper. Pasta maybe is not on top of the list for its nutritional values. But it still can be a valid source of protein. To benefit your health even more, choose the whole-grain pasta instead of the regular one.
Specky, like a real Italian, loves the Italian chicory (radicchio). But its combination with all the other salad ingredients didn’t inspire him that much. I guess that’s why he decided to treat himself only with the decoration of my salad!
In any case with decoration or without this rainbow pasta salad is a pleasure for the eyes. The combination of all the colors simply screams that this meal is full of vitamins, minerals and fiber. Besides this, I have another extra healthy salad recipe that you can try – Fresh and healthy farro salad. But for now get to work and create a rainbow in your plate by preparing this rainbow pasta salad that is:
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full of vitamins
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full of minerals
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flavorful
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healthy
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vegan
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fresh
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filling
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colorful
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easy to make
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and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
Fresh and spicy veggie dip or Creamy breakfast spread
This recipe was posted on: 30/01/2019
What is a better party snack: oily and super salty potato chips or fresh veggies with a flavorful dip? What is better for breakfast or quick afternoon snack: a sugary donut or a wholegrain bread with creamy spread? In both cases for obvious health reasons I opt for the second option. You too? Great! Then let me share with you this fresh and spicy veggie dip or creamy breakfast spread recipe.
Best soya yoghurt for Fresh and spicy veggie dip
As a vegan and a person who doesn’t live anymore in Latvia I sometimes miss the flavor of sour cream. As a vegan to find flavor and texture-wise the closest possible product to sour cream can be very difficult. But I have found natural soya yoghurt that has the perfect amount of sourness necessary for this recipe. It’s a vegan natural soya yoghurt with bifidobacteria, which, by the way, are very good for your digestive system. In any case I suggest you first to test the soya yoghurt that you have found in your local shop. Just to be sure that it has neutral or sour flavor. Probably if you find natural soya yoghurt with bifidobacteria, it is sour enough for this recipe. But of course – better taste it before adding it directly to other ingredients!
Of course, I will not hide the fact that soya yoghurt goes into the category of processed foods. In general you should limit them or avoid completely. On a daily basis at home we pay big attention to eat as few processed foods as possible. But sometimes we make an exception when the need of a flavor and/or texture is too specific. I have not tried, but if you are completely against soya yoghurt, try to substitute it with something homemade. For example, try soaked and blended cashews mixed with lemon juice and some unsweetened plant milk.
Dill – an underestimated herb
Another food product that is very typical for many Latvian dishes is dill. I would say that for me dill is hands down my favorite herb. So, if you live in a place where this delicious herb is available and cheap, you are very lucky. Dill is great for salads, dips, soups, stews, sauces etc. and it is rich in vitamins A and C. Dill is also well known for its benefits on our digestive system. Thanks to the essential oils that dill contains it stimulates our digestion and helps you get rid of excess gas. For this veggie dip or creamy breakfast spread I use small amount of dill, but you can always increase it. By adding some fresh dill to your food, you will never go wrong!
What you didn’t know about poppy seeds
Also seeds are a great fit for many different dishes. Besides that, it is well known that seeds have numerous health benefits. But for some reason poppy seeds are not taken into consideration often enough. In the best-case scenario, they are used in some sweet foods, like cakes, muffins, cookies etc. But actually, poppy seeds can be used also in salty foods. They are rich in calcium, iron, magnesium, manganese, phosphorus, zinc and vitamin B1. They contain dietary fiber and they can lower your “bad” cholesterol (LDL) and increase the “good” cholesterol (HDL). Probably the only imperfection of these seeds is that they can get stuck into your teeth! That’s why you should eat them together with your friends, so that you all get that stunning poppy seed smile. And this veggie dip is the perfect reason to invite your friends over for a movie and some healthy snacks!
Besides that, if you have friends that have bunnies, don’t forget to invite them too, because for sure all the bunnies will appreciate the veggie snacks – just like my sweet Specky!
This veggie dip or creamy breakfast spread recipe is great for its versatile usage. Use it as a dip for vegetables or other snacks, or as a spread on bread, bagel, rice cake etc. Or you can even add it to rice or pasta. By the way, in case you prefer sweet breakfast, I have the perfect recipe for you. Take a look at this Exotic flaxseed pudding.
You can store this fresh and spicy veggie dip or creamy breakfast spread in fridge for up to 3 days. No matter how you will decide to enjoy this recipe the outcome will be:
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creamy
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garlicky
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spicy
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vegan
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flavorful
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fresh
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slightly sour
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full of minerals
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deliciously aromatic
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easy to make
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and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
Stuffed bell peppers with zucchini and mushrooms
This recipe was posted on: 29/01/2019
If you love bell peppers as much as I do, this post will suit you perfectly! But if instead you are not a great fan of them, still I advise you to try this recipe. Because maybe exactly these stuffed bell peppers with zucchini and mushrooms will help you change your mind.
This recipe is definitely suitable for people that prefer mild flavors. Mainly because between the main ingredients there’s nothing spicy or anything that has a very strong and/or specific flavor. It’s a great recipe for combining vegetables, grains and legumes on one plate by enjoying a nutritious meal. In case you don’t like mushrooms or you can’t eat legumes, you can substitute some of the ingredients. Or add something extra to adapt this dish to your taste buds. But if you want to have tasty and healthy stuffed bell peppers, I suggest you to stick with the instructions. Actually you might even be surprised that also without many spices the meal can have a pleasant flavor.
In this recipe I’m using white button mushrooms, which are considered to be good for the heart. They contain a decent amount of copper, which helps your body produce new blood cells. These mushrooms are rich in selenium, zinc and potassium and they contain vitamins B2, B3, B5 and B6. Besides that, white button mushrooms are very low in calories and they can improve your immune system. In case you don’t like that much mushroom flavor or texture, don’t be afraid to still use them. Because, as I mentioned earlier, the outcome has a very mild and creamy flavor. If you still want to keep mushrooms away from your daily menu, know that you are not alone in this. Also Specky uses white button mushrooms only for playing!
Nutritional value of the ingredients
To prepare this dish you can additionally use two optional ingredients – lime juice and garlic. If you want the outcome to be mild and creamy, don’t use any of them. If you want the outcome to have a bit of an exotic touch, use only the lime juice. But if you want it to be a bit spicy, add garlic or even both – garlic and lime juice. Start with small amount, do some tasting and then increase the amount of lime juice or garlic, if necessary. In any case both additional ingredients are good for your health. Lime is rich in vitamin C, while garlic contains many vitamins and minerals that are essential for our body. It’s good for the immune system, good for the heart, good for digestion, good for the bones good for… everything! So simply include those little aromatic cloves in your dishes whenever you can.
Zucchini instead is not known for its strong flavor, because it simply doesn’t have one. Even though it’s quite easy to recognize zucchini’s flavor, I’m sure you will agree that it cannot be called “strong”. But at the same time we should not judge zucchini as a useless vegetable. Actually it contains many good nutrients like potassium, manganese and vitamin C. It can improve digestion and, just like white button mushrooms, also zucchini is very low in calories.
What regards the stuffing process, I advise you to choose bell peppers with four bumps on the bottom. It will make everything much easier, because the bell pepper halves will be more stable on the baking tray. That means that the stuffing won’t fall out. In case you look for a recipe of stuffed bell peppers that have a slightly stronger flavor, try this recipe. But if you got inspired to try this recipe, wait no longer and get to work! Because these stuffed bell peppers with zucchini and mushrooms are:
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healthy
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filling
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vegan
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easy to make
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with mild flavor that can be adapted to your taste buds
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deliciously aromatic
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and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
Caramelized oven-roasted vegetables
This recipe was posted on: 29/01/2019
Are you tired of always having the same side dish? Do you want to prepare something that requires only five ingredients, is very easy to make, but tastes like from a restaurant’s menu? If so, try these caramelized oven-roasted vegetables! You will be surprised how something so simple can taste so good…
Since both main ingredients are my bunny’s favorites, the only hard part to make this dish was to not step on Specky. Because he was jumping around and following me everywhere, just to get some piece of carrot or fennel. Seems that the days, in which I use something that also he can eat, are the best days of his life! But apart from that it’s true that it is really easy to make these caramelized oven-roasted vegetables. And they are perfect to be served both as a main dish and a side dish. For example, together with the Eggplant/Aubergine and sundried tomato veggie burger.
For me fennel was a new discovery when I moved to Italy. Especially since it’s very popular here but almost unknown in Latvia. The aroma of it maybe will confuse you, by letting you think that you won’t like it. Especially if you are not a big fan of liquorice. But don’t say goodbye to this vegetable before you have even tried it! Because – guess what!? I literally hate the flavor of liquorice! But I still like the flavor of fennel! When it’s cooked, you don’t feel the flavor of liquorice, so trust me and give it a try!
Health benefits & nutritional values
Carrots instead have been a part of my life since I was a small child. That’s why I know that they’re great for our health. Carrots are rich in vitamins, beta-carotene and fiber. That means that they’re good for our eyesight, skin and digestive system. But what about fennel? First and foremost, I want to point out fennel’s contribution into keeping our digestive system healthy. It helps eliminate excess gas, which might be a problem for vegans, since we eat many legumes. It regulates our intestinal health in case of some unwanted situations, like, diarrhea or constipation. Apart from that fennel contains a lot of vitamin C, which makes it valuable for our immune system. It is popular also for its anti-inflammatory qualities and the possibility to reduce the effects of premenstrual syndrome (PMS). So, in short – fennel is a wonderful vegetable, so include it in your diet!
Despite the benefits of these vegetables, I sometimes wonder why we use the word “superfood” only for something less ordinary. Like chia seeds, goji berries etc. In my opinion every food that benefits our health can be considered as a superfood! Moreover, if it doesn’t require to spend hours in kitchen to prepare it, like it is in this case. The only things that you need to do are cutting, mixing and roasting. Carrots and fennel, both have their individual flavors that together with the balsamic vinegar stand out even more. Besides that, the added balsamic vinegar gives the caramelized flavor to the vegetables. While oregano highlights the freshness of the ingredients.
Perfect also for other type of vegetables
Carrots and fennel mixed together give a pleasant explosion of slightly sweet and sour taste in your mouth. But don’t forget that in the same way you can prepare also other vegetables – broccoli, cauliflower, Brussel sprouts etc. Basically anything you want – let your imagination guide you! Just pay attention to the type of vegetables that you choose. Different vegetables require different cooking time. In order to avoid burning some of them, always cook first those vegetables that require the longest cooking time. And then later add the others that get ready faster.
Of course, you can always also keep it simple. Just like I did this time by using only carrots and fennel. As you know, it’s not about the quantity, but about the quality! And believe me – these caramelized oven-roasted vegetables thanks to only three added ingredients are:
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juicy
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sweet and sour at the same time
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full of vitamins
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full of fiber
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healthy
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easy to make
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nutritious
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and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!
Quick and easy exotic green beans
This recipe was posted on: 29/01/2019
Exclude all the unhealthy options from your lazy-day recipe list! Put your doubts aside and give a chance to green beans. Without great effort they can taste much better than you could ever imagine! Try these quick and easy exotic green beans!
It’s obvious that everyone of us from time to time (or most of the time) has those days when the last thing that you want to think about is peeling, cutting, baking, boiling and after that washing, wiping etc. Or in one word known as “cooking”. Usually in such cases my hand reaches for the Latvian-winter-like compartment of my fridge – the freezer. Unfortunately, I’m not this responsible person that freezes the leftovers. Mostly because, since eating is one of my hobbies, there is simply nothing left to freeze! That’s why my freezer has mainly two functions. First – in the crazily hot Italian summers, opening and closing the doors of the freezer gives me and Specky a quick relief from the melting-mode, in which we both are during the summer season. Me, because I come from a northern country, and Specky, because he’s superfluffy throughout the year. And with superfluffy I mean that even his tiny paws are like four puffy clouds. If you don’t believe me, check the picture from our family archive below. Second – during other seasons the freezer is a place where to keep things that can be cooked in a quick and easy manner.
Sadly, not always these “quick and easy” options are the healthiest ones. So, to avoid filling my body with French fries every single time when I’m too tired to cook, I have realized that a wonderful and versatile alternative is green beans. And the green beans are perfect for this quick and easy exotic green beans recipe. Try them together with these vegan burgers.
Health benefits from the ingredients
By hearing the word “beans”, the first thing that may come to mind is that green beans contain protein. Which is true, but apart from that, they contain also vitamin A, vitamin C, calcium, magnesium, sodium, potassium and iron. Even though the amount of iron in green beans is not very high, the important thing is to make our body absorb it as much as it can, right? So, since the necessary ingredients include lime juice, which is a natural source of vitamin C, and since vitamin C increases iron absorption in our body, I’d like to say that this recipe is a quick and easy way to have a healthy, and non-fat vegan meal. A meal that some hours later will not make you feel guilty for the fact that you not only didn’t want to spend a lot of time cooking, but probably also skipped your daily physical activity routine. Don’t worry, I’m not judging! How could I, since my little helper is a chubby bunny…
Another benefit to this recipe is added by the sesame seeds that, like green beans, also contain iron, vitamin A, potassium, magnesium and other nutrients. Nutrients that our body needs to be strong and healthy. Besides that this meal has an exotic touch given by the aforementioned lime juice, which surprisingly is not Specky’s (also known as citrus-fruit-lover’s) cup of tea. But it still should be a great fit for non-bunnies, which means… (imaginary drumroll)… YOU!!!
So, at the end of the day in a small amount of time you have got yourself a meal that is:
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vegan
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nutritious
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healthy
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juicy
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easy to make
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exotic
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and simply yummy!
Let me know, if you try this recipe! Leave a comment or even more – make Specky happy! Snap a picture of your masterpiece and post it on Instagram or Facebook by tagging @bunnymommycooks. And feel free to let your animal family members join in the picture!