Triple-Chocolate Almond Butter
Dark-Chocolate Banana Marble Bread
Lemon, Raspberry, and Poppy Seed Muffins
SNACK TIME OFTEN GETS A BAD RAP AND I’M PRETTY SURE I KNOW WHY. My memories of snacking begin in pre-school when cupcakes, potato chips, and chocolate were mainstays. Looking back, I realize that the idea of staving off hunger was an excuse for dessert, with sugar being the main ingredient. Nutrition and snack time were two concepts that, for the longest time, I didn’t put together. Now, of course, I distinguish between snacks and treats, and the results are undeniable. But previously, snack time always meant a few non-nutritious treats and evolved from a hold-over to a meal to a multicourse feast in itself. My poor snacking pattern began after school (if it hadn’t already been initiated there) and continued after dinner. Before I knew it, the runaway snack train had veered completely off the rails.
When I decided to take a good, hard look at my eating habits, I knew snacking was the place to start. First, I had to understand why I was craving snacks so often. For instance, on a normal school day, I would eat breakfast between 6:30 and 7:00 a.m., with lunch not until noon. My stomach wasn’t built to stay fueled for such a long stretch of time! Also, with lunch at noon and dinner at roughly 6:00 p.m., there was another lengthy time in which hunger was constantly creeping up. I noticed that I felt ravenous, tired, and irritable by the next mealtime.
Wanting to be fueled and sharp for those midmorning and midafternoon hours, I figured out that choosing fuel-rich snacks would keep me energized and focused. I began to think of snack time as the bridge between breakfast and lunch and lunch and dinner. In bridging the gap between meals, I started to develop a smart snacking strategy.
Throughout all my research, what I learned about snacking flows back to the basics. Sure, a sugary treat might provide momentary bliss and, without a doubt, it’s fun to munch on. But it won’t keep your blood sugar in balance or fuel your body properly. It will cause your sugar to spike and ultimately, you’ll be more tired and irritable than you were before you indulged!
Smart snacking means limiting them to twice a day and choosing “snacks with benefits,” as I like to refer to them. By benefits, I mean selections that include a blend of protein, fiber, complex carbohydrates, and healthy fats (monounsaturated, that is). Snacks with these ingredients are truly satisfying—they don’t trick your body into thinking you’re happy, and then let you down.
This chapter features many of my favorite snack recipes; they’re not only delicious, but also practical. While I often snack on the go, I never rely on store-bought snacks no matter how time-pressed I am. For instance, granola or energy bars are super-popular at most markets and fast-food spots, but most are loaded with sugar, and some contain unhealthy fats. My Kewl Krunch Bars are a healthy homemade take on these popular treats. I usually double-batch the simple recipe, wrap the bars tightly in aluminum foil, slide them into a resealable plastic bag, and freeze. When I need one, whether it’s for an on-the-run breakfast, excursion in the air or on the road, or just a satiating treat, it’s ready to go.
It’s essential to find snack options that are tasty and satisfying. Some people prefer savory snacks, others love sweet ones. I’ve rounded out the offerings to cover both desires. What’s more, some of them—Fig and Apple Bars, Kewl Krunch Bars, Homemade Granola, and Lemon, Raspberry, and Poppy Seed Muffins—can stand in for breakfast if you’re really time-pressed in the morning.
If you like crunchy snacks, check out the three flavors of popcorn options. If you like to dip, you’ll love my fondue-style Triple-Chocolate Almond Butter. And, if you prefer homemade baked goods, try my Apple Spice Cakes or Dark-Chocolate Banana Marble Bread. Both are fruit-based and totally satisfying. Any one of these can be packed to snack on the go—and is far more satisfying than the packaged snacks loaded with processed ingredients, artificial flavors, and bad fats. With my yummy snacks on your side, moving over to the healthy side will be a snap. Happy snacking!
YIELD: 16 bars
This recipe was inspired by the classic fig-filled cookies we all grew up with. But unlike those packaged treats, these are made with a combination of whole wheat and white flour and contain far less sugar. They make excellent portable snacks, perfect for sliding into your coat pocket.
1½ cups whole wheat flour
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
2 large eggs
1 cup unsweetened applesauce
½ cup raw sugar
¼ cup canola oil
¼ cup plus 2 tablespoons nonfat plain Greek yogurt
2 teaspoons pure vanilla extract
8 ounces whole figs, coarsely chopped
5 ounces dried apples
¼ cup water
1 tablespoon honey
2 teaspoons lemon juice
1 teaspoon ground cinnamon
In a large bowl, combine the whole wheat flour, all-purpose flour, baking powder, and salt.
In a separate bowl, combine the eggs, applesauce, sugar, oil, yogurt, and vanilla extract. Blend until completely combined.
Gently fold the wet ingredients into the dry until the dough is evenly mixed. Divide into 2 equal portions, wrap each separately in plastic wrap, and refrigerate for 40 minutes, until chilled.
Preheat the oven to 375°F. Lightly coat a 9-inch square baking pan with canola oil.
In a food processor, pulse the figs and dried apples until fine. Add the water, honey, lemon juice, and cinnamon. Pulse until just combined.
Pat 1 portion of dough into the bottom of the prepared pan. Top with the fig mixture, making an even layer. Top with the remaining portion of dough, spreading evenly. Bake for 25 to 27 minutes, until golden brown. Let cool 10 minutes before cutting into 16 squares.
YIELD: ¾ to 1 cup, serving 4
My version of hazelnut spread is as rich and creamy as the jarred kind without the unhealthy palm oil. Spread on slices of fresh, potassium-rich bananas or apple wedges for the perfect afternoon pick-me-up.
½ cup creamy almond butter
2 tablespoons unsweetened natural cocoa powder
2 tablespoons dark chocolate chips
2 tablespoons honey
2 teaspoons chocolate extract
In a bowl, combine the almond butter, cocoa powder, chocolate chips, honey, and chocolate extract to form a thick, creamy butter.
Serve with apple wedges, pear slices, and banana slices.
Biscotti Bites
YIELD: 24 to 30 biscotti
These traditional Italian cookies are among my favorites. I discovered them when I was in Italy and just knew that I had to create my own version. Literally translated, biscotti means “twice cooked,” which accounts for their super-crunchy texture. They are traditionally dipped into coffee or tea, but you can dip them into any hot drink and enjoy their citrusy, nutty flavor.
2 large eggs
2 large egg whites
2 tablespoons creamy almond butter
1½ teaspoons almond extract
1 teaspoon grated orange zest
1 cup all-purpose flour
1 cup almond flour
½ cup raw sugar
2 teaspoons baking powder
½ cup almonds, coarsely chopped
Preheat the oven to 300°F. Line a baking sheet with parchment paper.
In the bowl of a standing mixer fitted with the paddle attachment (or using a hand mixer), beat the eggs, egg whites, almond butter, almond extract, and orange zest until smooth.
In a separate bowl, whisk together the all-purpose flour, almond flour, sugar, and baking powder.
With the mixer on low, gradually incorporate the dry ingredients into the wet in 3 even additions, until just combined. Stir in the chopped almonds.
Divide the batter into 2 equal portions and roll each into a 4- by 12-inch log. Place on the baking sheet, spacing several inches apart and pressing down to flatten the logs slightly. Bake for 1 hour.
Slice each log crosswise into approximately ½-inch-thick slices. Arrange, cut side up, on the baking sheet. Reduce the heat to 275°F and bake 30 minutes. Turn the biscotti over and bake 15 minutes, or until golden. Let cool and harden before serving.
Kewl Krunch Bars
YIELD: 20 bars
Making your own energy bars is the best way to control what ingredients go into your snacks. Teeming with a variety of dried fruits and nuts, as well as oats, whole wheat flour, and wheat germ, these bars are chock-full of healthy, filling fiber and delicious flavors. Pack in your backpack, briefcase, or back pocket for a midday energy boost! I always bake a double batch and freeze one. This makes it easy to reach for a bar before I get on a plane or go out on the road.
2 cups instant or quick-cooking oatmeal
1 cup whole wheat flour
¾ cup raw sugar
½ cup wheat germ
½ teaspoon ground cinnamon
½ teaspoon sea salt
½ cup honey
¼ cup unsweetened applesauce
¼ cup canola oil
2 large egg whites
¾ cup coarsely chopped dried cherries
½ cup coarsely chopped dried apricots
¼ cup coarsely chopped almonds
¼ cup coarsely chopped walnuts
Preheat the oven to 350°F. Lightly coat a 9- by 13-inch rimmed baking sheet with canola oil.
In a large bowl, combine the oats, flour, sugar, wheat germ, cinnamon, and salt. Stir to thoroughly combine.
In a smaller bowl, combine the honey, applesauce, oil, and egg whites.
Pour the wet ingredients into the dry and stir to form a rich, thick batter. Add the cherries, apricots, almonds, and walnuts and stir until completely distributed.
Press the batter into the baking sheet, until it completely covers the sheet in a smooth and even layer. Bake for 25 to 30 minutes, until cooked through.
Let cool completely before cutting into 20 rectangular bars. (Make 1 cut lengthwise and then 10 horizontal cuts to create 20 bars.)
YIELD: Approximately 4 cups granola, serving 8
Homemade granola can be just the ticket when you need a quick refueling. It’s great on its own, but makes a great topping to a yogurt parfait, too. Store in an airtight container to maintain optimal freshness.
2½ cups rolled oats
2 teaspoons ground cinnamon
½ teaspoon sea salt
¼ cup honey
¼ cup raw sugar
3 tablespoons canola oil
2 tablespoons unsweetened applesauce
2 teaspoons pure vanilla extract
½ cup sunflower seeds
1⁄3 cup dried cranberries
1⁄3 cup dried blueberries
Preheat the oven to 325°F. Line a baking sheet with parchment paper.
In a large bowl, combine the oats, cinnamon, and salt. In a medium bowl, combine the honey, sugar, oil, applesauce, and vanilla extract. Add the wet ingredients to the dry and mix well.
Spread the mixture evenly on the prepared baking sheet and bake for 12 minutes. Stir with a spatula, return to the oven, and bake 12 minutes, or until golden. Let cool 5 minutes.
In a medium bowl, combine the sunflower seeds, cranberries, and blueberries. Stir into the granola and then return to the oven to bake 5 minutes. Remove, stir to break up any chunks, and allow to cool. Serve warm or store in airtight containers.
YIELD: 8 mini Bundt cakes (or 1 large Bundt cake)
I serve these mini Bundt cakes, fragrant of allspice and cinnamon, at holiday time and also present them as gifts. I like to wrap them in colorful plastic wrap and tie them with ribbon for friends and teachers.
1½ cups all-purpose flour
½ cup whole wheat flour
1¼ cups raw sugar
2 teaspoons ground cinnamon
1 teaspoon ground allspice
½ teaspoon freshly grated nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon sea salt
½ cup canola oil
½ cup unsweetened applesauce
2 large eggs
1 large egg white
1 teaspoon pure vanilla extract
2 large sweet red apples, peeled, cored, and chopped
Confectioners’ sugar, for dusting
Preheat the oven to 350°F. Lightly coat 8 molds of a mini Bundt cake pan with canola oil.
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, cinnamon, allspice, nutmeg, baking soda, baking powder, and salt.
In a separate bowl, beat together the oil, applesauce, eggs, egg white, and vanilla extract.
Pour the wet ingredients into the dry and mix until just combined. Stir in the apples until distributed.
Divide the batter evenly among the 8 prepared cups of the cake pan. Bake for approximately 40 minutes. (Or spoon into a greased large Bundt pan and bake for 1 hour.) To check for doneness, insert a toothpick into the center of 1 cake (or the large cake). If the pick comes out clean, the cakes are done. If any wet or uncooked batter remains on the toothpick, continue to bake in 5-minute increments until baked through.
Allow the cakes to cool completely, 15 to 20 minutes, before removing from their molds and inverting onto plates to serve. Use a fine mesh strainer to evenly dust each cake with a fine layer of confectioners’ sugar.
YIELD: 1 cake, approximately 10 slices
A mosaic of smooth dark chocolate and fresh sweet bananas, this special bread is so light and airy that it bakes up like a soufflé! I’ve replaced butter with a healthier alternative: peanut butter. A baker’s confession: While I have included this recipe in the snack chapter, I have been known to indulge in it for breakfast!
1 cup raw sugar
3 tablespoons unsweetened organic peanut butter
1 tablespoon canola oil
1½ cups mashed very ripe bananas
1⁄3 cup nonfat plain Greek yogurt
2 large eggs
1 large egg white
1 teaspoon pure vanilla extract
1¼ cups all-purpose flour
¾ cup oat flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
¾ cup dark chocolate chips
Preheat the oven to 350°F. Lightly coat a 8½- by 4½-inch loaf pan with canola oil.
In the bowl of a standing mixer fitted with the paddle attachment or using a handheld mixer, cream together the sugar, peanut butter, and oil. Add the bananas and yogurt and beat until smooth. Add the eggs and egg white, one at a time, mixing constantly on medium speed, until combined. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, oat flour, baking powder, baking soda, and salt. Using a wooden spoon, gradually mix the dry ingredients into the wet in 3 to 4 additions until just combined.
Microwave the chocolate in a medium heatproof bowl until melted and completely smooth. Stir about half of the batter into the melted chocolate until evenly combined.
Spoon the plain and chocolate batters into the prepared loaf pan, alternating spoonfuls of each. Gently swirl the batters with a knife. Bake 1 hour, or until a toothpick inserted into the center of the bread comes out clean.
Dark-Chocolate Banana Marble Bread
Lemon, Raspberry, and Poppy Seed Muffins
YIELD: 12 muffins
These muffins are a spectacular snack with a moist interior and a slightly crunchy crown, perfect for all muffin eaters: those who love the tops and others who prefer the soft inside.
2 cups oat flour
¾ cup raw sugar
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup nonfat milk
3 tablespoons canola oil
2 tablespoons nonfat plain Greek yogurt
2 large egg whites, at room temperature
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 tablespoon poppy seeds
1 cup fresh raspberries, rinsed and dried well, each halved
Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners.
In a bowl, combine the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the milk, oil, yogurt, egg whites, vanilla extract, and lemon zest and juice.
Add the wet ingredients to the dry and stir until just combined. Stir in the poppy seeds. Carefully fold in the raspberries.
Evenly divide the batter among the 12 muffin cups, filling each about four-fifths full. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean. Remove to a cooling rack and allow to cool.
YIELD: 2 cups, serving 4
Roasting eggplant infuses it with a smoky-sweet taste that, when blended with garbanzo beans, garlic, and a mix of sesame and cumin seeds, produces a richly flavored dip. Rather than using oil for flavor, I turn to low-sodium vegetable broth for delicious results. Serve the dip with fresh garden veggies.
1 large eggplant, peeled and cut into 1-inch cubes
1 teaspoon olive oil
½ cup low-sodium canned garbanzo beans, drained
¼ cup fresh flat-leaf parsley
2 tablespoons sesame seeds
1 teaspoon whole cumin seeds
1 clove garlic, peeled
3 tablespoons low-sodium vegetable broth
1 tablespoon lemon juice
Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
Place the eggplant on the baking sheet and drizzle with a light coating of olive oil. Season with salt and pepper and toss to evenly distribute. Bake for about 40 minutes, flipping the cubes halfway through, until the eggplant is tender and browned. Remove and allow to cool slightly.
In a food processor, combine the roasted eggplant with 1 teaspoon olive oil, the garbanzo beans, parsley, sesame seeds, cumin seeds, garlic, broth, and lemon juice. Pulse 2 to 3 minutes, until smooth. Season to taste with salt and pepper.
Roasted Eggplant Dip
YIELD: 4 servings
This is one of my favorite things to snack on, whether I’m at a party with friends or doing my homework. The mix of fresh cilantro and lime juice gives it zing, while the cumin warms every scoopful. Of course, it’s perfect with whole grain chips, but it also makes an excellent topping for burgers, chicken, and fish. If you feel like turning up the heat, just toss in a few more chile peppers.
6 medium roma tomatoes, seeded* and diced
½ cup coarsely chopped fresh cilantro
½ medium red onion, diced
½ serrano chile pepper, seeded and diced
1 teaspoon minced garlic
2 teaspoons whole cumin seeds
½ teaspoon coarse salt
1 teaspoon lime juice
Toasted whole wheat pita chips, for serving (optional)
Combine the tomatoes, cilantro, onion, chile pepper, garlic, cumin, and salt in a large bowl. Add the lime juice and stir gently until thoroughly combined. Serve with pita chips, if desired.
*TIP: Removing the seeds from the tomatoes yields a thicker, chunkier salsa.
South-of-the-Border Salsa
YIELD: 3 to 4 servings (1½ to 2 cups per serving)
Popcorn is one of the healthiest, crunchiest snack options around, provided it isn’t doused in heavy toppings like melted butter. Pop a batch to take on a road trip or the bus, or for after-school munching. These are three of my favorite versions, but you can use your imagination to come up with even more varieties.
3 tablespoons popcorn kernels
Place the kernels in a brown paper bag. Fold and seal the bag with tape, leaving generous space inside. Microwave on high 1 minute and 30 seconds, or until the kernels are mostly popped but not burnt. Remove the popcorn to a bowl.
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon garlic powder
¼ teaspoon sea salt
1⁄8 teaspoon crushed red-pepper flakes
1⁄8 teaspoon ground black pepper
In a separate bowl, combine the oil, Parmesan, basil, oregano, garlic powder, salt, red- pepper flakes, and black pepper and mix into a thick paste. Add to the popcorn and toss until fully coated.
½ cup wasabi-coated peas
¼ cup pretzel sticks, broken into large pieces
1 teaspoon chili powder
½ teaspoon mustard powder
¼ teaspoon sea salt
Add the wasabi peas and pretzels to the popcorn and toss to combine. In a separate bowl, combine the chili powder, mustard powder, and salt. Sprinkle over the popcorn mixture and toss to ensure all the ingredients are evenly distributed.
3 tablespoons honey
2 teaspoons ground cinnamon
1 teaspoon pure vanilla extract*
2 cups unsalted raw peanuts
Preheat the oven to 350°F. Line a baking sheet with parchment paper and lightly coat the paper with canola oil.
Microwave the honey in a small microwave-proof bowl on high for about 20 seconds. Stir in the cinnamon and vanilla extract. Toss with the peanuts in a medium bowl until well coated.
Spread the peanuts on the prepared sheet and bake for 5 minutes. Remove, stir to break up any clumps, and bake 5 minutes more, until deep golden. Cool, stirring frequently, for about 5 minutes.
Add the peanuts to the popcorn and gently toss. Mix until evenly distributed without breaking up the popcorn.
*TIP: As an alternative to vanilla extract, try ½ teaspoon ground dried vanilla beans. (The black specks in your favorite vanilla ice cream are vanilla beans.) Check out your local gourmet food shop to find these powdered beans.
YIELD: Scant ½ cup, serving 4
Just two ingredients—mustard and honey—are all it takes to whip up a sweet and tangy-hot dip! It’s perfect for drizzling atop a mix of greens or served with cut vegetables.
¼ cup Dijon mustard
2 tablespoons honey
Using a whisk, mix together the mustard and honey until thoroughly incorporated and smooth.
YIELD: ¾ cup, serving 4
This creamy, whipped dip is not only lighter and fresher than those made from standard seasoning packets, but it contains far less salt. Set a big bowl in the center of a pile of whole grain chips or a variety of chopped vegetables. (See photo.)
½ cup light mayonnaise
¼ cup nonfat Greek yogurt
1 teaspoon minced fresh chives
1 teaspoon minced fresh flat-leaf parsley
1 teaspoon minced fresh dill
1 teaspoon minced sweet onion
½ teaspoon minced garlic
¼ teaspoon sea salt
¼ teaspoon ground black pepper
Mix together the mayonnaise, yogurt, chives, parsley, dill, onion, garlic, salt, and pepper until smooth. Spoon into a bowl and serve.
YIELD: 2 servings
Who doesn’t crave a banana split from time to time—or many times, for that matter? In this frosty smoothie, expect all of the indulgence of an authentic banana split, swirled together in a rich and thick drink. Bananas—check! Chocolate—check! Strawberries—check!
1 banana, peeled and frozen
½ cup frozen strawberries
1 cup unsweetened almond milk
2 tablespoons honey
1 tablespoon unsweetened cocoa powder
1 teaspoon pure vanilla extract
Blend the banana, strawberries, milk, honey, cocoa powder, and vanilla extract in a blender until smooth.
Pour the smoothie into 2 serving glasses. Enjoy!
Strawberry-Coconut Chiller
YIELD: 2 servings
I’m always amazed by the simplicity and deliciousness of this tropical concoction. With just four ingredients, it couldn’t be easier to whip up, which I recommend when you need to beat the heat.
1½ cups frozen unsweetened strawberries
¾ cup water
3 tablespoons light agave nectar
1 teaspoon coconut extract
In a blender, puree the strawberries, water, agave nectar, and coconut extract until smooth and evenly distributed.
Pour the smoothie into 2 serving glasses. Enjoy!
Spiced Chai Latte
YIELD: 2 servings
If you’ve never enjoyed a sip of traditional chai tea, now you can. Think of your favorite, warm pumpkin pie spices infused into white tea and blended with milk and honey. Masala chai, as it is known in India, is widely replicated by many of our favorite coffeehouses, but they frequently begin with a shot of sugary syrup. When you make it at home, you can control the sweetness.
3 cups water
1 tablespoon fennel seeds
15 whole cloves
14 whole allspice
9 whole green cardamom pods
2 pink peppercorns
1 teaspoon finely grated fresh ginger
4 cinnamon sticks
2 bags unflavored decaffeinated white tea
½ cup nonfat milk
Honey or other sweetener (optional)
Foamed nonfat milk,* for garnish
Bring the water to a simmer in a medium saucepan over medium heat.
Meanwhile, place the fennel seeds, cloves, allspice, cardamom, and peppercorns in a mortar and lightly crush with a pestle.** Add to the simmering water, along with the ginger and cinnamon sticks. Stir, cover, and simmer for 20 minutes.
Break open the tea bags and stir the tea leaves into the simmering liquid. Reduce the heat to low and simmer 3 to 4 minutes.
Stir in the milk. Strain the tea through a fine-mesh strainer; discard the cooked spices. Transfer the tea to a large teapot or heatproof pitcher, or evenly divide between 2 mugs. To serve, add honey or other sweetener to taste (if desired) and garnish with foamed milk.
*TIP: To make the creamy, frothy, whipped foam milk available in your favorite coffeehouses, vigorously whisk chilled—or better yet, slightly warmed—milk until the liquid morphs into a fluffy, airy topping. You can also take advantage of special electric milk-frothing “wands” that are inserted into a cup of milk and whisk it up from the inside—a great helping hand for the arms!
**TIP: If you don’t have a mortar and pestle, place the seasonings between several layers of paper towels and carefully crush them using a kitchen mallet.
Holiday Peppermint Hot Cocoa
YIELD: 4 servings
Warm up on a cold winter’s night with this silky, sweet drink. The underlying key to this recipe is the combination of bold dark chocolate, fruity vanilla bean, and cool, clean peppermint.
2 cups nonfat milk
2 cups water
½ cup dark chocolate chips
1⁄3 cup light agave nectar
1 whole vanilla bean, split lengthwise, seeds scraped out and reserved along with the pod
½ teaspoon peppermint extract
Foamed nonfat milk, for garnish (optional) (see tip)
Coarsely crushed peppermint candies, for garnish (optional)
Dark chocolate shavings, for garnish (optional)
In a saucepan over medium-high heat, combine the milk, water, chocolate chips, agave nectar, and vanilla bean pod and seeds. Cook, whisking frequently, until the chips are melted and the mixture is smooth, about 5 minutes. Stir in the peppermint extract.
Remove the vanilla pod and divide the cocoa evenly among 4 mugs or coffee cups. Garnish with foamed milk, crushed peppermint candies, and chocolate shavings (as desired).
