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!

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!!

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!!! 

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.