I also have a recipe for a broccoli flan type dish (it has another name, just cannot think of it right now). The eggs and possibly cheese would provide protein and calories, the broccoli the antioxidants and because the broccoli is pureed it is wasy to digest. It could be served with a roasted red pepper coulis if she is up to it (or a beet coulis) for a pretty presentation. If you would like the recipe, I can pull it out tomorrow. Mediterranean recipes are likely a good bet as many of them are supposed to be served at room temperature. For things such as chia and flax, while they are nutritional powerhouses, if she has not used them prior to this point, I would proceed very cautiously. For anybody with a sensitive system, it may make them more uncomfortable.

Is your oven temperature uneven (hot spots?)or not the right temp? Test the cake with a tester or toothpick near the center 5-10 minutes earlier than a recipe calls for. It should come out clean without crumbs sticking to it. You can use a regular chocolate frosting with this if you prefer as I do: DARK CHOCOLATE CAKE W/WHITE BUTTERCREAM FROSTING 2 cups flour 1/4 tsp salt 1/4 tsp freshly grated nutmeg 1 1/2 tsp baking soda 4 squares (4 oz) unsweetened chocolate 1/2 lb unsalted butter, softened 1 3/4 cups sugar 4 eggs 1 1/3 cups buttermilk 1 tsp vanilla Preheat oven to 325° with the shelf positioned in the lower 1/3 of the oven. Line two 9" lightly greased & floured cake pans w/circles of parchment. (You can dust the pans w/cocoa instead if you like.) Whisk together the flour, salt, nutmeg & baking soda & set aside. Melt the choclate in the top of a double boiler over hot, not boiling water. Remove the chocolate from the heat & stir until smooth. Let cool. Cream the butter & sugar until light & fluffy, stopping the mixer to scrape the bowl & beaters several times. Add the eggs 1 at a time, beating after each addition. Add the flour mixture & buttermilk alternated to the batter, beginning & ending w/the flour mixture & mixing well after each addition. Stir in the vanilla & cooled chocolate, blending just until the color is even. Pour the batter into the prepared pans. Smooth the batter level, then spread it slightly from the center toward the edges of the pan so that the cake will rise evenly. Bake 35-45 minutes or until the top is lightly springy to the touch & a tester inserted in the center comes out clean. Remove the layers from the pan & cool completely on wire racks. Prepare the frosting. Center 1 of the cake layers on a serving plate & cover w/frosting. Place the 2nd later on top & frost the top & sides of the cake w/the remaining frosting. (Put the top of the layers upside down on the platter so the bottom is on top in case the cake "domes" a bit. You'll have a nice flat surface that way.)~~ WHITE CHOCOLATE BUTTERCREAM 6 TBL heavy cream 4 oz white chocolate, chopped fine 1/4 cup creme de cacao 1/2 lb unsalted butter, softened 1 lb confectioners' sugar (4 cups) Cream the cream to a boil in a small saucepan. Pour the hot cream over the chopped white chocolate & stir until completely smooth. Stir creme de cacao into the white chocolate into the white chocolate mixture. Col, stirring occasionally. Cream the butter in a large bowl. Add the confectioners' sugar & beat 5 minutes until light & fluffy. Add the white chocolate mixture to the butter mixture gradually, beating at low speed until the desired ocnsistency is reached. Decorate with dark chocolate shavings.~~Save the Brandywine Valley

ok let's say there are 500 houses and 2 buyers, half of the houses drop their prices to priced right from lets say $400,000 to $350,000 or even $300,000 and the two buyers buy two houses, were the other 248 houses priced wrong - no - there were only 2 buyers. if there were 20 houses and 2 buyers, half of those houses drop their prices and two buyers buy houses, were the other 8 houses priced wrong - no - there were only 2 buyers. if there were 10 houses and 2 buyers and half of those houses drop their prices and two buyers buy houses, were the other 3 houses priced wrong - no there were only 2 buyers. even if all the sellers drop their prices - if there are only two buyers - those buyers can't buy all the houses that drop their prices - they can only buy the ones they can buy - and those other sellers can't entice those buyers to buy more houses because they are priced right or even below right - most buyers can only afford to buy the one house they can afford to buy. so lots of houses in lots of markets are priced right by the sellers and some are even priced below - priced right -and are not selling - it's just the luck of the draw whether the sellers sell their home to the few buyers that are out there right now - whether they are priced right or not. This fall - is - a good time to sell - except there are 90 percent less buyers to buy and 8 times more inventory than the previous 5 years. But sellers might be able to sell if they pay all closing costs and put in a free pool and offer another percent commission to the realtors - and drop their price below - priced right - to get the attention of all the realtors desparate to sell even one house per month instead of the 2 or 3 or 5 or 10 a month they sold last year and those couple of buyers being wined and dined by every realtor who hasn't made a sale in months. Hate to be pessimistic - but thems the facts jack for most homes for sale in most markets.

If you like crackery thin pizza, that is a different recipe, but I make regular thin pizza by stretching it thinner. :) Really. As to toppings, if you don't par bake a thicker dough, and load up the center to the point where it's weighted down, it gets thin. Generally people who want thin crust aren't looking for a forest of toppings for the balance per bite, but thin doesn't prevent more toppings. what iit's baked on makes a big difference, IMHO. A clay "stone" will absorb excess moisture and give a nice solid bottom, from leathery to crusty to crunchy, depending on the recipe, heat, temp/time, etc. A pizza pan will give a more bready bottom. A steel gives a more leathery bottom, but that may also depend on recipe, etc. (I haven't played with it enough to know). I have a stoneware "stone" that's good for bread, but gives a very meh bottom to pizza. I haven't tried cast iron.