Tuesday, July 19, 2011

Fudgy Chewy Almond Brownies


Brownies have to be one of my absolute favorite treats.  The other day my 2 cousins Christina and Kaye were over and I was telling them about some of the recipes I have tried.  Kaye totally made fun of me when I said, "You can not make brownies Healthy!!!"  She was like - "DUh!!!"  I guess thats why I love them.  Anyway.  Well, with all the love in my heart, I am telling you Kaye...."In your face cuz!"" :)  I have come up with a healthier brownie that is chewy and fudgy- the way a brownie should be!! These are a bit different taste than regular brownies because they are made from almond flour and agave not white flour and refined sugar.  But, they are good!! They aren't cake-like like all the healthier recipes I have tried for brownies.  Cakelike Brownies are NOT brownies!!!! Its Chocolate Cake!!!!  And I dont want chocolate cake peeps!! I want brownies... hahaha!! Never mess with a chubby girl and her brownies. :) Just kidding!! So here is a healthier recipe for chewy fudgy brownies... NOT CAKE-LIKE!!!

Ingredients:

1 1/4 cup Almond Flour
1/8 cup unsweetened cocoa
1/8 tsp. sea salt
1/2 tsp. baking soda
1/4 cup organic coconut oil
1 egg
2-2 1/2 T agave
1 1/2 tsps. vanilla
1/3 cup dark chocolate chips (60% cacao or higher- if using ghiradelli cut each chip in half)

Note: Use an 8 1/2 x6 1/2 glass rectangle pan.

Combine dry ingredients in one bowl (add chips after combining both bowls).  Combine wet ingredients in a second bowl. Combine wet and dry ingredients thoroughly mixing.  Add chips.  Spray pan with non stick spray.  Evenly spread mixture.  Bake at 350 for 15-18 minutes.  Don't burn yourself but these are best eaten warm out of oven. :) yummy!!

Monday, July 18, 2011

Double Almond Chocolate Chip Cookies

Ingredients:

1/2 cup Almond Flour
1/8 tsp. Baking Soda
1/16 tsp. salt
1 T coconut oil
1 T almond butter (I used maranantha)
2 1/2 tsp. Agave
1/2 tsp. Almond milk
1/4 tsp. vanilla
1/8 cup dark chocolate chips (cut each chip in half if using ghiradelli 60% cacao chips)

Mix dry ingredients (add chips after combining wet and dry) in one bowl, mix wet ingredients in a second bowl.  Then combine the two thoroughly, and add the chips.  Take a teaspoon full of dough make a flattened circle about 1/4 inch thick. Bake at 350 for 7-8 minutes.  Let cool about 10 minutes. Enjoy! 
****I don't know which recipe is better this one or the Coconut Almond Chocolate Chip Cookies??  I love them both!! What do you think?****

I changed this one up a bit but the original recipe/inspiration can be found at:  http://www.recipegirl.com/2011/01/19/the-most-adorable-little-healthy-chocolate-chip-cookies-ever/

Coconut Oil Popcorn



1/3 cup popcorn kernels (i used Jolly Time high fiber white kernels)
3 T coconut oil
sea salt


Method

1 Heat the oil in a 3-quart saucepan on medium high heat.
2 Put 3 or 4 popcorn kernels into the oil and cover the pan.
3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.
4 Return the pan to the heat. The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper) but be careful not to let the oil splatter you its hot!!. Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.  Add salt immediately and shake around to make sure its evenly distributed.  If you eat it right away while hot- No butter is necessary, it tastes buttery already and so much better than microwave popcorn and took me about 5 minutes to make.  Yummy!!!

Serves 2 just right.  Or 1 if you are a Popcorn Pig.   ;) joking!! My kids loved this so much they wanted me to make a second batch!!

I got the cooking instructions here used coconut oil and left out the butter:  http://simplyrecipes.com/recipes/perfect_popcorn/

Saturday, July 16, 2011

Almond Coconut Chocolate Chip Cookies!!!


OH my!!! These are so yummy I don't miss the gluten one bit and I love that they are jam packed with protein!!  This is also the first recipe I have come across that doesnt have refined sugar and is still a chewy but soft cookie!  (from my experiments thus far all of my refined sugar free cookies have come out cakey) But not these!!! Yummy!!! This is definitely a recipe you are going to want to keep around.  So order your almond flour soon!!!  I ordered mine through vitacost and am so impressed with how fast it came: I ordered it Wednesday night and it came Friday morning.  Now thats what I call service!! They didnt have the Honeyville Almond Flour (the brand most bakers recommend, but I was happy with the results of the one they had, but cant compare the 2 because I still havent tried Honeyville's).  I also ordered my coconut oil with vitacost as well. (havent tried the great TT brand yet but am very happy with Nutiva's).  

So here's what you are waiting for.....the recipe:

Almond Coconut Chocolate Chip Cookies

Ingredients:  

1 cup almond flour
1/4 tsp. baking soda
1/8 tsp sea salt
2 T coconut oil
2 T organic blue agave
1/2 tsp. vanilla
1/4 cup ghiradelli or guittard 60% or more cacao chocolate chips (cut each chip in half if using ghiradelli)

Preheat oven to 350.  Line cookie sheet with parchment paper.
Take 2 bowls mix all the dry ingredients (except chips) in one bowl and all the wet ingredients in one bowl. Then combine both bowls thoroughly dont worry about overstirring!! Then add the chocolate chips.  Take about a teaspoon size of dough and make a circle make sure its somewhat flat about 1/4 inch thick.  Bake for 7-8 minutes (slight golden brown edges). Makes 20-25 small cookies.  Let cool if you can resist for at least 10 minutes.  

I got this recipe from:  http://www.recipegirl.com/2011/01/19/the-most-adorable-little-healthy-chocolate-chip-cookies-ever/ she has some really yummy looking recipes!!
(what I did to make a bit healthier is I used dark chocolate chips instead of semi-sweet and used coconut oil instead of canola oil. )

Friday, July 1, 2011

CHOCOLATE ALMOND GELATO



Here it is the Recipe of all Recipes!!! The one you and I have been waiting for!! The best ever Chocolate Gelato. This was the tastiest thing I have ever had!!!  The only refined sugar in the recipe is the small amount in the dark chocolate chips.  There still is fat in this recipe but I didnt use any Heavy cream to cut back on that.  I am working on an even healthier and lower fat version and also a Peach Frozen Yogurt -coming soon!!  This gelato or icecream whatever you want to call it didn't even turn rock hard overnight it was a normal store bought consistency but tasted way better!! And even though it tasted better than store bought icecream I didnt have the urge to eat the whole recipe myself.  It was rich, creamy, very satisfying, and a chocolate lovers delight!  I will definitely make this again!!!

Ingredients:

1 cup 2% milk

3/4 cup Almond milk (unsweetened) (I like Silk's the best)

1 1/2 T cornstarch

1/2 tsp knox gelatin (unflavored)

1 T + 2 tsp. Agave (or 2 T Agave -to your liking (I did 2T and thought it could probably be reduced a little) + 1 pkt sweetleaf stevia  ( i use wholesome sweeteners organic blue agave from Costco)

2 teaspoons unsweetened cocoa powder

1 teaspoon pure vanilla

3 T (guittard 63% or ghiradelli 60% cacao chips)

2 tsps. pure almond butter (optional) ( I use Maranantha Pure Roasted Almond Butter from Costco)



(Note:  I doubled all the ingredients to fit my larger 1 1/2 quart machine)


Preparation:

Stir together 1/4 cup milk and cornstarch. Wait a couple minutes then add gelatin. And combine.

Whisk together sugar, cocoa, and remaining 1 1/2 cups milk in a small heavy saucepan and bring to a boil over moderate heat, stirring. Stir cornstarch/gelatin mixture again and whisk into cocoa mixture. Return to a boil, whisking, then remove from heat.

Add vanilla, a pinch of salt, and chocolate chips to saucepan, stirring.

Put mixture in tupperware in back of fridge till it gets very cold.  Pour into frozen icecream maker. Let work for the time your machine calls for. I have the 1 1/2 quart Cuisinart and it was very frozen and my mixture was very cold it only took about 15 min.


(When done pour mixture using spatula into a tupperware drop tiny Chunks of almond butter (about 1/4 tsp.)scattered and then stir around.) Take plastic wrap and press down against icecream and then secure lid tightly (to prevent freezer flavors or ice crystals.)

Freeze for about 3 hours or overnight.
Serve gelato


I tweaked the recipe quite a bit by using almond milk and butter, agave, stevia, and gelatin, and i removed the cream and coffee.  You can find the original recipe the source of my inspiration here: http://www.epicurious.com/recipes/food/views/Mocha-Chip-Gelato-104577

My 1 1/2 quart Cuisinart Icecream Maker was great!! I got it at Costco and with coupon it was only $24!!  Here it is:  http://www.amazon.com/gp/product/B00000JGRT/ref=pd_lpo_k2_dp_sr_1?pf_rd_p=486539851&pf_rd_s=lpo-top-stripe-1&pf_rd_t=201&pf_rd_i=B0001540DW&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1K38EAH6FEZYHNPWKEKH

Sunday, June 26, 2011

Turkey Sausage


Turkey Sausage:
  • 1.25 lbs. ground turkey (97% or 99% lean)
  • 3/4 teaspoon ground ginger
  • 1 1/2 teaspoons salt
  • 1 teaspoon dried sage
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons ground black pepper

Hashbrowns and Eggs:
  • half bag of shredded hashbrowns o brien (with peppers and onions mixed in)
  • 5 eggs 
  • 1/4 cup shredded sharp cheddar

Combine in a bowl all sausage ingredients and thoroughly  mix together.  Spray pan with no stick spray.  Cook over med-high heat breaking into small pieces as it cooks.  Cook till no longer pink.  Pulse a bit in food processor so you have smaller pieces (optional- we were a bit skeptical and nervous to try turkey sausage so I made it small so it blended into our hashbrowns  and eggs instead of having a large piece.)  Separate the mixture into 4 snack sized baggies.  (Leave one out and stick the others in freezer for 3 more meals :) 

I tried a piece before adding to hashbrowns and it had good flavor its different of course than regular sausage because its turkey and because there isn't all of that grease and fat but it tasted good.

After cooking the sausage take out of pan and spray again then cook hashbrowns o brien (i used half of the regular sized bag).  No need to add any salt I am a salt lover but  there was plenty of flavor especially when you add in the sausage.  When these have browned on both sides push them over to one side of pan with pancake turner and spray the other half again and cracks eggs.  When just about done combine with hashbrowns and finish cooking.  Add sharp cheddar sprinkle on top and let melt.  Then add 1 baggie of the turkey sausage cooked mixture. Stir together.  Enjoy. 

This fed our family of 4.

My husband was not thrilled about the idea of turkey sausage but he said it was really good.  You could make this sausage into patties or links if you aren't scared of turkey sausage ;)  

The original recipe on all recipes http://allrecipes.com/recipe/moms-turkey-sausage-patties/
I did everything the same except used only 1.25 lbs instead of 2 lbs and I bought the extra lean turkey why get the regular ground turkey with the extra fat?? This is the recipe I added a while back from my sister in law.  Now I can say I have tried it and I will make it again when I want sausage.  Let me know if you like it!

Monday, June 20, 2011

Peach Smoothie


6 fresh peaches (if you use frozen peaches they wont be as sweet so you will have to add another T or so of OJ concentrate)
2 cups OJ or 2-3T OJ concentrate and 2 cups ice cold water

Peel peach and take out seed. Add all ingredients to blender. Blend thoroughly.  Makes 3 servings.  Enjoy!! Keep in mind for every T of OJ you add about 100 additional calories.

what you need to know about how to be healthier and lose weight

http://crave-health.blogspot.com/2010/03/missing-piece.html

Butter vs. Margarine

I found this nutrition specialists opinion very interesting check out why she says to choose butter over margarine:

http://crave-health.blogspot.com/2011/02/butter-vs-margarine.html

Maranantha Almond Butter - GOTTA HAVE IT!!!


Yahoo!! I found this Pure Almond Butter at Costco this week and for less than $6 for 26 oz.  Which is amazing I was planning on buying a 12 oz jar at Smiths and it was gonna cost me $10!!!  Ridiculous!! Anyway this was my first time trying it and it is sooooooooo delicious I dont think I will ever buy peanut butter again especially not the ones packed with sugar and hydrogenated oil!! I used this almond butter in the no bake cookie recipe on my blog and I also added it to our chocolate "milk shakes"  Which for 3 people we make with 3 cups unsweetened Silk Almond milk, 4 T less sugar Nesquik, and 2 T cocoa unsweetened, + 1 T almond butter. Taste the mixture. You can add a little agave if its not sweet enough. Blend thoroughly and stick in freezer for 20 min or more so it gets really cold.  Yum!!

Update:  Other ways I love to eat this almond butter - with cut up apples,  about 1 T roughly stirred -so its a ripple effect  (you could thoroughly combine for a blended chocolate almond frozen yogurt) into Costco's nonfat chocolate frozen yogurt, and 1 tsp. added per cup of chocolate protein shake. 

No-Bake cookies- Dog Doo Cookies- Gaggies



Can I say I just love the traditional No Bake cookies? In my family we have a couple names for them Dog Doo cookies or gaggies sounds really appetizing right??  But the traditional no bakes are so unhealthy with a stick of butter and nearly 2 cups of sugar in a recipe....I guess thats why I like them??  This recipe for no bakes have no added sugar except for the small amount in the chocolate chips.  And the only butter you are adding is pure almond butter - yum yum! These definitely dont taste like the traditional ones, however, they are sooooo yummy and I think I might like them better or at least just as much and I dont get the highs and lows that sugar gives or the added pounds :).  To describe what the texture of these are like I would say they remind me of a ball of cookie dough minus the raw eggs-yuck!  :)  I am definitely going to make these again!!! Loved them!!! Can I get a woot woot!!!
No Bake Chocolate Oat Cookies
3 T almond butter *(the kind with almonds listed as the only ingredient) (I used Maranantha Pure Creamy Almond Butter)
2 T unsweetened almond milk
1/3 cup of dark chocolate chips (I used Guittard 63% cacao chips) or you can use Ghiradelli 60% cacao chips)
1/2 cup rolled free oats + 2 T and 1 t oats

*Stir your almond butter very thoroughly so its creamy and not dry. If its dry it wont work here.  Its the almond butter and chocolate that makes this a cookie ball, and not a crumbly mess.  ;)

Combine almond butter, chocolate chips, and almond milk and simmer on medium heat until melted, stirring often.  Once melted, add oats thoroughly.  Take a tsp or more of the mixture and knead it in your hand a couple times so everything is thoroughly combined and then roll into balls, put in tupperware and stick in the freezer for 30 minutes so they harden.  I like to store mine in the freezer but you can store in fridge too.. Makes a small amount about 10-15 balls depending on how big you make them.  If you have a large family you may want to double the recipe.  But, since Patrick doesnt like sweets and  I end up eating most of them this was a great amount.  But, my kids loved these!! And there are only 3 balls on the plate because they got scarfed down before I could take a pic. 

Here is the link for the original healthified recipe which I bet is so yummy:  http://rhi-created.com/2011/02/no-bake-chocolate-oat-cookies/ 

*NOTE:  Obviously adding the flaxseeds would make this a lot better for you but I didn't have them or the other ingredients in Rhiannon's recipe.  Next time I really want to try this recipe with some coconut I think that would be great!  But, so far I am having a hard time finding unsweetened coconut.

Here's to cookie dough that doesnt make you sick!!

As for the traditional no bakes farewell!! YOU'VE BEEN REPLACED!!!!! 

Update:  Below is an even healthier version of the  no bakes.  These ones taste more like almond than chocolate.

Recipe 2:  An even healthier no bake

2 T almond butter (maranantha or pure almond butter)
2 T almond milk (unsweetened)
1/4 cup dark chocolate chips (60% cacao or higher)
1/4 cup oats
1/8 cup almond flour
1.5 tsps. coconut unsweetened or 1.5 tsps. coconut flour
2 1/4 tsps. cold milled ground flaxseeds

In saucepan over medium heat combine until chocolate melts stirring often -almond butter, milk, and chips.  In separate bowl combine rest of the ingredients.  Add to creamy pan off heat.  Stir thoroughly.  Roll into bite sized balls.  Stick in tupperware and freeze for at least 30 minutes.  Store in freezer.  Enjoy!!










Thursday, June 9, 2011

Low Sugar Low Fat Pumpkin Chocolate Chip Minis


Heather's Revamped Low Sugar Low fat Pumpkin Chocolate Chip Muffins

Ingredients: 
3/4 cup + 3 T + 1 t  Whole Wheat Flour (100% wheat)
1/3 t Cloves
1/3 t Cinnamon
1/3 t. Sea Salt
1/2 t Baking Soda
1/8 t. Baking Powder
1/4 cup + 1 T + 1 t Agave ( I used Wholesome Sweeteners Blue Organic Agave)
2 T + 2 t Unsweetened Applesauce (Motts Natural)
1 T + 1 t Unsweetened Almond Milk
3/4 cup Pumpkin (I used Libby's) (-Not pie filling)
1 Egg
5 T Ghiradelli 60% Cacao chocolate chips (break each chip into 3-4 pieces) (note: this chocolate has some refined sugar in it but it makes each mini muffin have 1 g of refined sugar so its still lower)

Use 2 bowls combine the dry ingredients in one bowl minus the chips.  In 2nd bowl combine the wet ingredients with whisk. Combine bowl 1 and 2, careful not to mix too much but be sure to incorporate evenly.  Cut up the 5 T of chocolate chips into smaller pieces about 3-4 pieces per chip. Add chips to batter.   Grease mini muffin tin with Pam spray.  Put about 3/4 -1 T in each hole can add more later if extra. Bake at 350 for about 15-17 min.  Makes 24 mini muffins.  Enjoy!

Each muffin is approximately: 50 calories and only 1.5 grams of fat

I hope you like these I revamped one of my mom's recipes to make it healthier and this is what I came up with.  I am happy with the results. And my kids loved them too!!! 


Wednesday, June 1, 2011

I Gotta Try it!!!! I gotta Try it!!! I GOTTA TRY IT!!!!

Honeyville Blanched Almond Flour - it seems in all the baking sites this is the best gluten free almond flour to use for best results in baking.  Cant wait to try it!!

Tropical Traditions Coconut Oil Gold Label - This is THE stuff!! My friend Jenn uses this and swears by it. It is pricey but it contains no chemicals whatsoever and is not refined!! This is pure coconut oil all the nutrients and everything!  I am also interested in trying their coconut peanut butter.


Almondie Almond Butter and Walnut Butter- This is pure nut butter!  THE nut Butter! They suggest making your own pure almond milk at home using their chemical free butter, oh yum.  I gotta try this!

Gluten Free Chips and Dip


Yummy Low Cal- Low Fat Gluten Free Tortilla Chips and Greek Salsa Dip

1 Package of Mission Extra Thin Yellow Corn Tortillas
Olive Oil Baking Spray
Sea Salt (optional)


In a bowl combine:
1 part Fage Nonfat Plain Greek Yogurt
2 parts Salsa
(i.e. 1/8 c yogurt + 1/4 c salsa)
( Note:  I got this dip recipe idea from Hungry Girl its so good, I used Greek Yogurt cause its packed with protein!)

Preheat oven to 450.  Using a pizza cutter take 6 tortillas at a time and cut in half then in half again and again till it resembles a triangle shaped chip.  Spray your Cookie Sheet with Olive Oil Spray.  Separate all "chips"  and cover entire pan.  Now spray the tops of the chips with olive oil spray and sprinkle with salt if wanted but not needed the dip is tasty enough.  Bake about 5-6 minutes until edges are just barely turning golden.  Be careful they burn quick in my oven just under 6 min (5 min 50 seconds) was perfect but 7 minutes they were a bit too dark, so watch carefully!!  Remove and let cool for a couple minutes. 



Saturday, May 28, 2011

Quiche Cupcakes and Quiche Cupcake minis



SO I have 2 really yummy recipes the first is my favorite but the second is good too.

Recipe 1 Quiche Mini's

4eggs
1 c almond milk, regular is fine
1/2 c fat free half and half
4 T butter melted
1/2- 2/3 t salt or to taste
dash of pepper
1/2 cup sharp cheddar cheese divided
1/2 c of "Bisquik" mixture (see below)
4 T diced Green Onions
1-2 handfuls of Spinach diced
4 T diced Mushrooms

Combine in bowl first 6 ingredients.  Beat well.  Add 1/4 cup of cheese to mixture.  Add Bisquik and stir well enough to get all lumps out, a whisk works well.  Then add all the diced veggies.  YUM!!  Spray the muffin tin thoroughly with Pam spray.  Pour egg mixture into the mini cupcake tin.  Sprinkle remainder 1/4 c of cheese on top of each hole.  Bake at 350 for 20-22 minutes or till done.  ENJOY!!

"Bisquik" Mix Recipe

2/3 cup 100% whole wheat flour
1 tsp. Baking Powder
1/3 tsp salt

Combine and mix well.  (note:  this isnt exactly like Bisquik its basically just the dry ingredients of a biscuit recipe)

RECIPE 2:  Greek Quiche Cupcakes

6 eggs
6 egg whites
3 cups diced spinach
1/2 c green onion
1/2 cup mushrooms
1 minced garlic clove
1/2 cup Plain Greek Yogurt 0% fat (I used Fage)
1/2 cup sharp cheddar
1/2 cup Feta with tomato and basil seasonings
1/8 tsp. of salt
dash pepper
1/2 cup of "bisquik" mix (see recipe above) (optional)

Bake at 375 for 25-30 min.  I used full sized muffin tins, can use minis or other oven safe dish. Spray with Pam.  Pour into tin or dish.

(NOTE:  this recipe has great potential I added too much salt (1 tsp.) forgetting that the feta is quite salty.  I also didnt cut my spinach up small enough and the spinach held all the yummy stuff at the top so it was egg bottom half and everything else top half.   I think if you pureed the spinach or something it would help.  Any suggestions?  Let me know.  It really is a yummy recipe when you get it right ;) )

Sorry its been so long I've been soooo sick!!! yuck!

Monday, May 23, 2011

I Gotta Try this!!! 100% Natural Stevia- No chemicals added!!!


So I was talking with my friend Lesley the other day and she told me about this Stevia that you can find at health food stores or online that has no chemicals on the ingredients list only Stevia - apparently its the only really 100% natural sweetener.  It is a little pricier than the ones you can buy in the grocery store, but for me its worth it. 100 % Natural Calorie Free Sugar Free Sweetener

I am very interested in trying there recipes too as soon as I get my order I will let you know how it goes!  Here is a link to their recipes:  http://www.sweetleaf.com/sweetleaf-recipes by the way they are not gluten free only sugar free recipes, so I will be experimenting with ingredients to adapt them to gluten free.  

Another product they have is naturally flavored liquid stevia if you saw my post before where I was trying to find a better alternative to the sugary chocolate milk powders I think I found it!  My friend Lesley said the Chocolate flavored one is delicious and lasts a long time.  Some other flavors they have that I thought sounded yummy are:  berry, hazelnut, orange, vanilla, and toffee. Here is a link :
http://www.amazon.com/SweetLeaf-Chocolate-Liquid-Stevia-Bottles/dp/B000HK9IKG

Sunday, May 22, 2011

Is living a Gluten Free - Sugar Free lifestyle the secret to keeping weight off FOREVER??

SO I have been doing  alot of research lately about living gluten and sugar free and I am so intrigued.  Now I know what you are thinking gluten free?  So I have to cut out all flours, pasta, etc. and replace them with things like brown rice pasta and flour, sorghum flour, buckwheat flour, quinoa, etc.  Well like I said to my mom and sister if we keep doing the same things we have always done we are going to keep getting the results we have always gotten.  So the other day I came across this blog featuring this unique lifestyle and I am so impressed with the Blog Author Amy.  Her story is inspiring and I am no doctor but I can totally see how she felt and how this could work.  She says whenever she ate sugar or gluten she wanted more and more.  This same thing happens to me too.  This has made me think a lot about this Gluten Free - Sugar Free Lifestyle.  I think its genius.  Now me being the picky eater-  cautious to try new things- am a little worried about the Gluten Free part since gluten is in practically everything.  But I really think at least cutting out the sugar and trying to lead my family towards a mostly gluten  free diet will be good for all of us.  I am not going to be fanatic about it  especially since we can't always control if there is gluten or sugar in recipes for example when we are on vacation or eating at a friends house.  However I am going to start to try gluten free baking/cooking and incorporate the recipes more into my families life and eventually switch over all together if I am seeing a positive change in our bodies and overall selfs.  I plan on starting with Almond Flour that doesn't sound too strange to me, like the recipes found in:  EAT FREE: No Sugar. No Gluten. No Guilt.   From what I can tell Rhiannon the author uses Almond Flour in her recipes.  Then after that I plan on branching out and trying other gluten free flours like Amy uses in her new cookbook:  Simply Sugar and Gluten Free.  I want this one too!!! 

Here is the link to her blog, if you struggle with maintaining your weight I definitely recommend you to read her story, very inspiring.  Simply Sugar and Gluten Free

(note:  I haven't tried any recipes yet, I need to get all the hard to find ingredients and stock up my pantry first, however I will let you know how they are as soon as I do.  The ingredients sound a little weird but they look yummy!)

Blue- Banana Whole Wheat Pancakes


This one is our favorite for Sunday mornings.  We all love them even my 2 picky kids will devour this fruit filled yet sugar free delight ;)

Blue-Banana Whole Wheat Pancakes

Ingredients:

1 1/2 c Wheat Montana Bronze Chief 100% Whole Wheat Flour (Walmart)
1 egg + 3 egg whites
1 cup Silk Unsweetened Almond Milk
1 T Aluminum Free Baking Powder
dash of salt
1 tsp. Vanilla
3 Packets Stevia in the Raw or 1 t Blue Organic Agave
1/2 Banana ( ripe not green) cut up in small pieces
1 1/2 c frozen or fresh blueberries (I use 2 cups cause I like more fruit than pancakes)

 Combine all ingredients except fruit, mix well.  Add fruit.  Spray pan with Pam Spray.  Add batter to pan using 1/4 cup measuring cup.  Top with lots of cut up Strawberries sweetened with Stevia to your taste.  And light whip cream from the can.  My kids like to top with more cut up bananas.  Also yummy are any berries (i.e. raspberries, blackberries, marionberries, etc.) Make sure you save some for yourself cause these are good and go fast.  (Feeds 4).

Thursday, May 19, 2011

All Natural Freshly Squeezed Sugar free Limeade


Just in time for summer a healthy recipe for freshly squeezed sugar free all natural Limeade!!! 

LIMEADE

4 cups ice cold water
2 large limes 
3 packets of Stevia in the Raw

Juice the limes I used my handy citrus mate juicer, if you are squeezing by hand you may want to use 3 or 4 large limes.  Combine the water and fresh squeezed lime juice and then add the Stevia in the Raw.  I liked the taste of 3 packets but if you like your limeade sweeter you can add more to your liking.  Enjoy!! 

Tip:  I put mine in the freezer for a while so it got slushy too!! ;)

UpDate:  I've been blending up some fresh strawberries and adding them to this limeade for strawberry limeade.  About 1 cup of Strawberries, and you may have to add another packet of Stevia but be sure to taste it before you add more.  

Experiment in the Works...

I am in the process of getting some yummy and healthy recipes together.  I am so excited!!!!
I am going to have sugar free recipes using Stevia in the Raw, Agave, and Honey.  Its experimentation time people!!! ;)

Wednesday, May 18, 2011

ANTS ON A LOG - Snack for kids

This snack is so easy and super yummy and its something you can have the kids help with!!

Ants on a log

Celery
Peanut Butter or Almond Butter
Raisins

Wash and cut celery into 3 inch pieces.  Fill celery with Peanut or Almond Butter.  Top with Raisins.


Another Idea is to use a plain rice cake instead of celery.  This is real yummy too you can top with raisins, bananas, apples, etc.

Ants on a Rice Cake 

Rice Cakes (Plain)
Peanut or Almond Butter
Raisins or fresh fruit of your choice

Gotta SEE THIS: "Super Size Me" Movie


My husband and I watched this the other day on NetFlix.  It was quite disturbing what we learned and I am so glad that I watched it lets just say I am not into my family eating "FAST FOOD" anymore.  I definitely recommend you watching this!!! Tell me what you think about it!

GOTTA TRY THIS: CURVES FOR WOMEN



http://www.curvesforwomen.com/  you can try it out free for a week too!! no obligation!

SO I have been trying to get excited about exercise and have been failing however I got a trial pass for Curves which I have done in years past and had great results and I forgot how much I loved it!! Its a 30 min circuit training using hydraulics to minimize your soreness and maximize results.  I love it!!!! On the days I dont feel like exercising i just say- its only 30 min.  and I can do it anyway.  I plan on joining for the summer since I already have a membership at our local rec center. The cons are the limited hours open. Its geared more towards overweight women or women over 40 (which may be a pro or a con for you).  So if you are already in pretty good shape it may not be right  for you.  But for me someone who doesn't exercise regularly and needs to lose 50 lbs. its perfect!!!!  I would definitely recommend you to at least try the week free trial. I have really enjoyed it!

What Parents Can do to Help Prevent Childhood Obesity

5 Things Parents Need to KNOW by Jamie Oliver -FOOD REVOLUTION

(I love Jamie Oliver and what he is doing to help children here in the US, it is sick some of the stuff they are feeding our kids in schools.  Lets be aware parents and know what it is our kids are eating at school and in our homes.  He has really opened my eyes to what things are actually made of like: "chicken" nuggets or the 80-85% lean ground beef - NASTY!! )  

link to Jamie Oliver video:  http://www.youtube.com/watch?v=kN0N5Z3pafY 


(This is an excerpt from a paper I wrote for my parenting class discussion about Childhood Obesity)

What things can parents do to prevent childhood obesity?

*Reexamine: Family dynamics including family rules, emotional support, encouragement, reinforcement from other family members, and family member participation (because they are important determinants of the family’s health-behavior patterns (cdc)
Tips for Preventing obesity and helping children with obesity:
*Eating dinner together as a family has been associated with healthy weight and consumption of healthy foods. ( Intake patterns among children and older adolescents when eating dinner with their parents resulted in consumption of more fruits and vegetables, less fried food and soda, and less saturated and trans fat; lower glycemic loads; and more fiber and more micronutrients from food.) (cdc)
*Start making healthy changes at a young age (research does suggest that some food preferences developed in early childhood persist into adulthood, not to mention how much harder it is to make changes in our behavior when in adulthood. CDC)
*Be a good example! Getting the entire family involved with the healthy changes not just the obese child (it is clear that the family environment plays a critical role in both the development and reduction of obesity. Positive eating behavior changes last longer if interventions are aimed at family rather than individuals’ attitudes and habits (CDC))
*Watch less than 2 hours of television/day (AAP reports: Children who watch four or more hours of television per day are also more likely to be obese than children who watch less than 2 hours a day.)cdc
*Keep the television/video games/computer out of the bedroom
*Encourage physical activity - through example, doing it together, cutting back on tv and other deterrents.
*GET UP AND MOVE RIGHT NOW!

TIPS for getting kids excited about exercise:
§  Physical activity is a great way for you to spend quality time with your children. Emphasize the fun of an activity rather than skill.
§  Build family activity into every day, perhaps taking an after-dinner walk or bike ride or dancing to fast music in the living room.
§  Plan active family outings, such as hikes, ice-skating, swimming or Frisbee. Try a family vacation that emphasizes canoeing, bicycling, camping or swimming.
§  On birthdays, give presents that encourage activity, such as a jump rope, pogo stick, bicycle, in-line skates, or a basketball.
§  Encourage physical activity during commercials
*MAKE HEALTHY EATING HABITS

TIPS FOR Eating Healthfully (Yale):
§  Use the Food Guide Pyramid as a guide for food choices. Serve fruits, vegetables, whole grains, beans and lean meats and poultry. Use low-fat or nonfat milk products (except for children younger than 2 years old).
§  Keep healthy snack foods in the house and easily accessible , such as fresh fruit, vegetables, low salt and low-fat pretzels. Make Healthy Foods fun like- ants on a log (celery with pb and raisins), or whole grain pita pizza using veggies to make faces.
§  Do not purchase high fat, high sugar or high calories snacks. If they are not in the home you will not be tempted to eat them yourself or distribute them to your children.
§  Have your children start the day with a good breakfast, such as oatmeal or whole-grain cereal with fruit and low-fat milk, whole wheat toast, a fruit smoothie made with low-fat yogurt.
§  Involve kids in shopping for and preparing meals. Children like to eat what they've helped prepare. Don’t take them down the candy or snack food isles.
§  Don't keep unhealthy foods in the house. Teach your children about healthy foods that can be eaten every day.
§  Make informed decisions about the food you are eating and giving your children (what are those chicken nuggets really made of?)
§  Try to make a habit of eating only while sitting at the table (i.e no eating while watching tv, in the car, standing,etc.)

*Foster self-esteem
(When children feel good about themselves they are more likely to make changes that are healthy. Experts at BCM suggest to parents to help children find and point out their strengths, talents, and abilities. You can help them feel valuable by getting them involved with serving others some examples are: community volunteer work, visiting an elderly neighbor, helping Grandma with yard work, etc. As well as helping them to set, work at, and reach goals.) (Yale, 2010)

Sources:
 http://www.yalemedicalgroup.org/stw/Page.asp?PageID=STW000841
“How to Prevent Childhood Obesity” (Yale, 2011)
http://www.cdc.gov/pcd/issues/2009/jul/08_0191.htm?s_cid=pcd63a106_e
“Using the Family to Combat Childhood Obesity” (CDC, 2005-2010)
http://www.nature.com/oby/journal/v11/n10s/full/oby2003220a.html
“Combating Obesity Challenges and Choices” (by: John Peters) (Peters, 2003)
http://www.med.umich.edu/yourchild/topics/fightobesity.htm
“How Parents can Fight the Obesity Epidemic” (UMHS, 2003/updated 2009)

Grilled Tilapia with Mango Salsa


This is one of Ari and Jason's favs.   And it can get even you fish haters out there eating it!! I am actually not a fish eater myself but I found this Panko Breaded Tilapia at Costco that my family just loves it doesnt taste too fishy either.  I cant wait to try this recipe though it will save on some calories and fat from the breading on the frozen Costco version however I must say the Costco one is super yummy and only has 160 cals and 7 g. fat so if you like the convenience its a great option and you could make this yummy salsa to add on top.

http://allrecipes.com/Recipe/Grilled-Tilapia-with-Mango-Salsa/Detail.aspx

Chicken Fajitas


The Best Chicken Fajitas (as seen on Mel's Kitchen Cafe)
*Serves 4-5
*Note: my sister in law Ari says the liquid smoke is a must have addition to this recipe it totally makes it yummy!
Marinade:
¼ cup fresh lime juice (about 3-4 limes)
1/3 cup water
2 tablespoons olive oil
2 large cloves garlic, minced
1 teaspoon salt
3 teaspoons apple cider or red wine vinegar
2 teaspoons soy sauce
½ teaspoons chili powder
½ teaspoon cayenne pepper
½ teaspoon liquid smoke
¼ teaspoon black pepper
1/8 teaspoon onion powder
Fajitas:
1 1/2 pounds chicken breasts (about 3 large chicken breasts)
1 yellow onion, cut into thin strips
1 green pepper, cut into thin strips
1 red (or orange) pepper, cut into thin strips
8 ounces fresh mushrooms, quartered
1 teaspoon soy sauce
2 tablespoons water
½ teaspoon fresh lime juice (a quick squeeze of a cut lime)
dash of salt and pepper
Combine all marinade ingredients in a small bowl. Place chicken in a ziploc bag and pour the marinade ingredients over the top. Seal the bag and place in the refrigerator and let marinate for 2-3 hours.
After marinading, take chicken out of the bag and discard the marinade. Grill or broil the chicken 5-7 minutes per side . Remove from grill or pan and tent with foil to keep warm.
In a large nonstick skillet, heat 1 tablespoon oil over medium heat and add the onion, mushrooms and peppers. Stir fry until softened but still crisp tender. Add soy sauce, water, lime juice and salt and pepper. Cook another 2-3 minutes, stirring frequently. Slice chicken thinly on the diagonal and toss with the vegetables in the skillet. Serve over a bowl of salad or eat in a lettuce wrap (boston bibb works good).  
Recipe Source: Mel’s Kitchen Cafe/originally from Erin W.

Ground Turkey or Beef Tacos



This recipe my sister in law Ari got off of the Mels Kitchen Cafe website.  She tweaked a couple things and the original recipe is linked below.  She said Mels Kitchen Cafe is one of her favorite recipe sites so check it out ;).  They look delicious!! Thanks again Ari!
Ground Beef or Turkey Tacos
*Serves 4
2 tablespoons olive oil
3/4 cup chopped onion
1 pound 93% lean or leaner ground beef or ground turkey
1 to 3 garlic cloves
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon pepper
1 (8-ounce) can tomato sauce
1 jalapeno, seeded and minced fine (alternately, you can add hot pepper sauce to taste or canned jalapenos OR just leave out the heat altogether, although I think the meat really needs a little kick and adding the jalapeno without seeds didn’t make the dish overly spicy)
Taco Shells (omit and eat as lettuce wrap or over bowl of mixed greens)
Additional taco garnishes
In a large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 4-5 minutes. Add the ground beef and cook, breaking up the meat into smaller chunks, until it is cooked through, about 5 minutes. Off the heat, drain the grease from the meat.
Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper. Cook for about 30 seconds and then add the tomato sauce and jalapeno. Turn the heat to low and simmer the meat mixture for about 10 minutes, stirring occasionally. Serve in taco shells with your choice of toppings.
Recipe Source: adapted from the Joy of Cooking