Tag Archives: recipes

Rainbow Bright

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I’m worried that I’m about to say something and you won’t want to be my friend anymore.

It’s kind of weird.

Like, “mercury is in retrograde and venus just called his brother neptune and there is a full moon so that means that I’m going to lose some money because I’m a Libra.”

That’s not even the weird thing I was going to say.

It’s just that the thing that I am going to say might sound just as weird.

And I want you to be prepared.

Ok, here goes.

Sometimes I crave colors.

Not like a pop of color in my tunic to offset my skinny jeans or a bright accent pillow to lighten up the living room, but like food colors.

Yeah.

Some people crave a warm comforting bowl of soup or a nice crisp pear, but I look in the fridge and I’m like, “I need something red.”

Fortunately, I think it has more to do with intuition and biology than it does with actual weirdness.

If you need an info-graphic for proof, check THIS out.

I meal plan with the intention of including as many colors as possible because different colored foods offer different kinds of nutrients and antioxidants.

You may have heard recently that tomatoes are high in lycopene, an antioxidant that may help protect against cancer.

But it’s not just tomatoes that are high in lycopene-all red fruits and vegetables are rich with it.

I have been eating more than my fair share of oats and grains lately so I think my body was screaming for some red antioxidant power.

And bourbon.

Of course.


Red cabbage and sweet cherries are slow cooked (braised) with bourbon, apple juice, and a little bit of honey. Since cherry season is a long ways away, I started this recipe by heating a bag of frozen cherries before adding the rest of my ingredients. A shot of apple cider vinegar contrasts with the  sweetness of the cherries, apple juice, and honey for a sweet and slightly tart side dish.

CHERRY BOURBON BRAISED RED CABBAGE

1 (12 oz) package frozen sweet cherries

2 lbs. red cabbage, thinly sliced

1 1/2 cups apple juice

2 tablespoons bourbon*

2 tablespoons apple cider vinegar

1 tablespoon honey

Juice of 1 lemon

*Tidbit: I used Jim Beam Red Stag Cherry Bourbon. You can use regular bourbon or leave it out altogether and add  additional apple juice. Also, if you want a more pronounced bourbon flavor, add it near the end of cooking time. 

In a large pan, heat cherries until thawed.

Add cabbage, apple juice, bourbon, cider vinegar, honey and lemon juice.

Cover pan with a lid, but place it slightly askew to allow room for the evaporation to escape.

Cook over low heat for 60 minutes or until liquid has evaporated and cabbage is soft.

I’m not weird.

I’m color coordinated.

EAT THE RAINBOW!

The Life of Pie

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Oh.

My.

Pie.

For breakfast.

Yes.

Go ahead.

Peruse the ingredient list.

Then scroll back up because we’re not done talking.

Don’t get your blackberries in a bunch.

I just wanted to tell you why pie is the most important meal of the day.

1. Oats: Contain selenium which can lower the risk of join inflammation.

2. Flax seed: An excellent source of Omega 3 fatty acids.

3. Peanuts: Contain niacin which can help prevent age related cognitive decline.

4. Blackberries: Contain folate which may reduce the risk of mood disorders.

5. Chia seeds: 1 ounce contains 18% daily value of calcium.

Tidbit: All information except those with a link was obtained from The World’s Healthiest Foods by George Mateljan.

Peanut Butter and Blackberry Breakfast Pie

For crust:

3 cups quick cooking oats

2 tablespoons ground flax seed

1/2 teaspoon salt

3/4 cup natural applesauce

1/4 cup honey

2 tablespoons peanut butter

For Filling:

2 (12 oz) packages frozen blackberries, thawed

1/4 cup chia seeds

I SAID SCROLL BACK UP!

For Assembly:

2 tablespoons peanut butter

2 tablespoons chopped peanuts

Pre-heat oven to 350 degrees.

To make crust:

Combine oats, ground flax, and salt.

Add applesauce, honey, and peanut butter.

Mix thoroughly.

Press firmly into 9 or 10 inch pie plate.

To make filling:

Combine thawed blackberries and chia seeds.

Note: This has no added sugar. If you prefer a sweeter pie, feel free to add some honey or sugar.

To assemble:

Spread 2 tablespoons of peanut butter over the crust.

Yeah, there’s chia seeds in my peanut butter. I didn’t wash the tablespoon. You’ll live.

Pour in the blackberry filling.

Top with chopped peanuts.

Bake for 30-35 minutes.

Pie will set once cooled.

Don’t serve this for dessert and expect your friends to be impressed.

Serve it for brunch and be prepared to hand out the recipe.

Ah, the life of pie.

For Butter or for Worse

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My husband asked me to stop making so much chocolate food.

I almost asked him for a divorce.

But then I realized that for the price of a lawyer, court costs, and divorce classes, I could buy A LOT of chocolate.

Sometimes I think me and my husband are more different than alike.

Like, we could have been on Maury Povich when every other Wednesday the show was about couples that were “100% Opposite and 100% in Love.”

He’s tall.

I’m short.

He likes Cross-Fit.

I like yoga.

He plays video games.

I read books about how to get your husband to stop playing video games.

Even our dogs are opposites.

His dog eats animals.

My dog prefers vegetables.

I don’t know which is worse-trying to put my dog inside a pumpkin or actually thinking my dog was going to fit inside this pumpkin.

But marriage is about finding common ground.

Fine.

“What do you want?”

“Something with apples.”

Shit.

He’s dying.

My meat-eating, Cross-fitting, Taco Bell binging, chocoholic husband just asked for something with apples.

He’s probably on his death bed, delusional, and speaking gibberish.

Apples.

Huh.

Maybe we’re more alike than I thought.

We go together like chocolate and peanut butter

……..err………..

like apples and almonds.

Almond and apple butters are combined to make a marriage made in food heaven.  You can make your own butters or you can buy them pre-made and put this together in about two minutes.

To make your own almond butter: Add 3 cups of almonds to a food processor and process until smooth. Add salt, if desired.

To make your own apple butter: Add 5 lbs. of apples and 1/2 cup of water and 1/2 cup maple syrup or honey to a crockpot. Cook on high for four hours and then puree. Return to crock pot and continue cooking until desired consistency (about 2-4 more hours).

ALMOND APPLE BUTTER

1 cup apple butter

1/2 cup almond butter

2 tablespoons maple syrup (optional)

*I added maple syrup because both my apple and almond butters were unsweetened. You probably won’t need additional sweetener if using store bought apple butter.

Add almond butter, apple butter, and maple syrup if using to a medium sized bowl.

Mix thoroughly.

Store in an airtight container for as long as you can keep your face out of it.

Almond Apple Butter.

For butter or worse.

In sickness and in health.

Till death do us part.

I do.

Chasing Tail

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Crunch.

Crunch.

Crunch.

That’s what I heard when I went outside to check on my dog after she didn’t come when I called her.

Crunch.

Crunch.

Crunch.

 Oh, great.

She got into the compost and now she’ll be sick tonight.

So I thought.

I should have known better.

I should have known she wouldn’t be crunching on apple cores.

Apple cores don’t make a loud, snapping sounds like, like……………… chicken bones.

Or in this case, squirrel bones.

I should have known.

I also should have known not to reach into her mouth in the pitch black hours before bedtime expecting to pull out rotten fruit.

No.

First came the tail.

Fur and all.

Then came what I can only imagine to be, um, connective tissue.

Attached to a live organ.

Just one.

Just a tail and one fledging, tiny little animal organ.

The rest of some poor critter was  on its way down my dog’s digestive system.

It was all I could do to hold down my own dinner.

I managed to get everything cleaned up and thought the worst was over.

Until I poured myself a bowl of cereal the next morning.

Crunch, crunch, crunch.

The previous night’s incident flashed through my brain.

The next sounds that came out of my mouth are not really appropriate for the public forum.

Nice imagery for a food blog, eh?

Now you know how I felt while I tried to choke down a bowl of crispy, crunchy cereal.

I wanted no part of it.

Every crunch was like a stabbing reminder of the carnage that took place in my back yard.

I needed something soft.

Oatmeal!

In cookie form.

Breakfast cookie form.

A chewy breakfast cookie made with oats, banana, peanut butter and maple syrup for sweetness. These are really good for breakfasts on the go or a quick snack throughout the day. Even though its called a breakfast “cookie” its more about the shape than the actual flavor. These are more like a slightly sweet oatmeal muffin-in cookie form.

PEANUT BUTTER BANANA BREAKFAST COOKIES

(Makes about 6 large cookies)

1 cup old-fashioned rolled oats

1 teaspoon ground flax

1/4 teaspoon salt

pinch baking soda

(scant 1/8 tsp)

1 large, ripe banana

3 tablespoons maple syrup

2 tablespoons peanut butter

2 tablespoons non-dairy milk

Pre-heat oven to 350 degrees.

In a medium sized bowl, combine oats, flax seed, salt, and baking soda and mix thoroughly.

TIDBIT: For a chewier cookie with more flavor, you can toast the oats for about 12 minutes before proceeding with the recipe.

In a small bowl, mash the banana.

Mix in the maple syrup, peanut butter, and non-dairy milk.

Add the banana mixture to the oats and stir just until combined.

Scoop about 1/4 cup of the mixture onto a baking sheet.

Bake for 12-14 minutes or until bottoms are browned and cookies are set.

Tidbits:

This recipe is super versatile.

*You can leave out the ground flax if you don’t have any on hand. They act as a binder and add healthy omega 3′s but aren’t crucial to the recipe.

*For a sugar free version, you can omit the maple syrup and add an extra mashed banana. It will be slightly less sweet and more dense but uber nutritious.

*Toast the oats for 12-14 minutes for a chewier more flavorful cookie.

*Add more peanut butter (or any nut butter) for extra protein and healthy fat. Increase non-dairy milk if needed.

 

 

HAPPY CRUNCHING  CHEWING!

What the Fudge?

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Valentine’s Day

Is for suckers.

Suckers for chocolate.

I’m sure that “F” stands for fudge, right?

Riiiiiiiiight.

Fudgy Brownie Bites

1 ( 8 oz) package pitted dates

*Don’t act like you can’t make these because you can’t find fancy dates. Packaged dates can usually be found next to raisins and other dried fruit.

1/2 cup unsweetened cocoa powder

1/3 cup creamy peanut butter

Add all ingredients to a food processor and process until mixture forms a firm ball.

Press mixture into a square about 1/2 inch thick.

If you don’t want to take the time to press and cut the mixture, you can just break off pieces and roll them into balls. Fudgy Brownie Balls.

Use cookie cutters to cut into desired shape.

Continue until you have used all of the mixture.

*Tidbit: You can eat these raw OR you can pop them into a 350 degree oven for 3-4 minutes to set them like a real brownie.

My Valentine had no idea these were made from dates.

That’s saying a lot considering his STD.

Super tastebud detectors.

What?

Did you think I meant something else?

Get your mind out of the gutter.

We only do wholesome here.

Now go fudge yourself.

HAPPY VALENTINE’S DAY! 

 

The Cure For What Ales You

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Have you ever heard of Vodka Sauce?

I mean I’ve been sauced on vodka, but I’ve never had vodka sauce.

I didn’t even know it was it was acceptable to go around throwing 100 proof liquor in with your dinner.

Well, if we’re going to be adding alcohol to pasta sauce, I’ll do you one better.

I’m going to COOK the pasta in alcohol too.

Except I left vodka behind with my penchant for trash can punch in my freshman year of college.

Bring on the beer.

Pale Ale Pasta with White Bean Beer Sauce

1 (12 oz) pale ale

1 (13 oz) box of  whole wheat corkscrew pasta

1 (15.5 oz) can cannellini beans

2 tablespoons olive oil

1/2 teaspoon ground black pepper

salt, to taste

1/2 cup chopped green onion

Add 8-10 oz. (a generous cup) pale ale and 4-5 quarts of water to a large stock pot. Add a generous pinch of salt and heat water to boiling.

Meanwhile, add a can of (undrained) cannellini beans to a blender or food processor.

Add remaining 2-4 oz. of beer, olive oil and black pepper.

Process until smooth.

Pour into a small sauce pan. Bring mixture to a boil and then gently simmer while pasta is cooking.

Add pasta to boiling water and cook according to package instructions.

Drain pasta (reserve liquid) and then add white bean beer sauce to the pasta.

Toss gently until all the noodles are coated.

If the noodles are dry, add some of the reserved pasta water.

Stir in the chopped green onion.

You’ll be glad to know this doesn’t taste overwhelmingly “beer-y.” It’s more like a creamy casserole with a warm, bready flavor.

CHEERS! 

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Heart Melting

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How would you like some melted  ice cream?

Melted chocolate ice cream.

For breakfast.

In your cereal.

In your oatmeal.

In your coffee.

Or maybe you’re a little more hard core.

Maybe you take your melted ice cream straight up.

Served in a tall glass with a garnish of awesome.

CHOCOLATE ALMOND MILK  

(that tastes exactly like melted ice cream)

1 cup almonds

6 dates

4 cups of water

1/4 cup dutch process cocoa powder

1 teaspoon vanilla extract*

Tidbit: Make sure you use a good quality vanilla extract. Otherwise it will be less “melted ice cream” and more “artificial ass cream.” To be blunt. 

pinch salt

Cover almonds and dates with water and soak for at least two hours (or overnight).

I bet you’re thinking “OHMYGAWD! SHE PUTS DATES IN EVERYTHING!” Yes. Yes I do. They are naturally super sweet and have fun nutrients like potassium and B-vitamins packed inside each little delectable bite.

Drain soaked almonds and dates and put in blender.

Add four cups of  fresh water and blend for 1-2 minutes.

Pour mixture through a mesh strainer, cheese cloth, or tea towel.

You can use a whisk to help push the liquid through your mesh strainer. You might get a little almond pulp in the milk, but I personally enjoy chewing my melted ice cream anyway.

Repeat straining process back into the blender.

Tidbit: Save the leftover pulp to add to oatmeal, smoothies, or baked goods. You can also freeze it if you don’t plan on using it right away.

Add cocoa powder, vanilla extract, salt and blend again.

Strain mixture once more.

Don’t be freaked out if it starts to separate. That’s what happens when you don’t add emulsifiers. Just stir it up, little darlin’.

Store in an airtight container in the refrigerator for 4-5 days.

Almonds are good for your heart.

Chocolate Almond Milk that tastes like melted ice cream is good for your soul.

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Super Bowls

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Today is me and my husband’s wedding anniversary.

It doesn’t really matter how long we’ve been married because we already communicate like an old married couple.

As in, he says stuff and I hear what I want to hear.

This year, our anniversary just so happened to fall on Superbowl Sunday.

I asked him what he wanted to do today.

Here’s what he said:

“Eat food and watch football. It’s the Superbowl.”

Here’s what I heard:

“I want to eat superfruit bowls.”

Well, since it is our anniversary and everything, we can do what you want to do.

So enjoy your superfruit bowl.

SUPERFRUIT BOWLS WITH ORANGE MANGO SAUCE

To make orange fruit bowls:

Slice the top and bottom of an orange.

Cut in half.

Scoop out the flesh of the orange using a grapefruit spoon.

To make Orange Mango Sauce:

Peel and slice a very ripe mango.

Add mango, orange flesh, and pinch salt to blender or food processor.

Puree until smooth.

Add blackberries, blueberries and diced kiwi to orange fruit bowls.

Top with orange mango sauce.

Here’s some stats on this winning team:

Blueberries:

Sacks cancer cells with its antioxidant protection and is a very good source of Vitamin C, manganese, and fiber. 

Kiwi:

Known for it’s running abilities, kiwi fruit keeps things running smoothly in the digestive tract as well as providing almost a full day’s worth of Vitamin C.

Blackberries:

Blackberries are top scorers. They provide more phytonutrients than any other fruit.

Oranges:

Oranges are one of the best defensive players in the league. With 116% Vitamin C, oranges help to block any cold or flu that threatens good game-day health.

Mango:

Mango provides 1/3 of your daily Vitamin A requirement and helps contribute to that healthy “glow.”

That’s a good line-up.

Hope you have a Super Sunday!

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TANgent

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My friend asked me how I stayed so tan.

“Do you go to the tanner?”

“No.”

“Oh.”

“I eat a lot of orange food.”

People always laugh when I say this.

But its the only explanation I have for any coloring in my skin considering I spend 23.75 hours indoors.

Sometimes more.

And don’t go thinking that I’m one of those lucky olive complected people.

I’m not.

I’m just this side of albino.

And that’s after I put my make-up on.

It must be all that Orange Joos I’ve been drinking.

Or the pumpkin that gets mixed into everything.

Or the carrot fries.

Or the butternut squash soup.

Or this.

WHIPPED CHIPOTLE SPICED SWEET POTATOES

2 lb. sweet potatoes (about 2 large)

2 teaspoons natural peanut butter

1/2 teaspoon chipotle powder

1/4 teaspoon salt

Tidbit: These sweet potatoes are steamed before being whipped. Steaming retains more nutrients, flavor, and is quicker than boiling or roasting.

Add water and steamer basket to pot.

Peel and dice sweet potatoes-the smaller the dice the quicker they cook!

This is NOT an example of a small dice so they took about 25 minutes to steam. A smaller cut will cook in about half the time.

Add potatoes to the steamer basket and steam with the lid on until very, very soft.

Like mush.

Transfer potatoes to stand mixer or bowl and whip, adding some of the steam water (about 1/3 cup) if necessary.

Add peanut butter, chipotle powder, salt and whip until incorporated.

Tidbit: The peanut butter makes the sweet potatoes rich and creamy while adding a slight nutty flavor.  Use one without added sugar if you have it. 

Whip it.

Whip it good.

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Juiced

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I just could not decide what to make this week.

I stalked recipes online for hours.

I poured over cookbooks.

I ran dozens of ideas by the husband-

During our morning cup of coffee.

During tv time.

During our workout.

I’m starting to think it really wasn’t an accident when he kicked me in the face during those switch jumps.

But I had forgotten something very important.

I was in possession of a secret family recipe.

It’s a secret because I can’t decipher my six year old niece’s   handwriting.

My niece and I are kindred spirits.

I’ve tried convincing my sister that my niece Marielle is actually my daughter, but my sister is pretty confident that the nine months of gestation and 12 hours of labor she endured effectively make Marielle her offspring.

Whatever.

The girl juices fruits and vegetables for fun.

We all know who she really belongs to.

So, courtesy of my niece, please enjoy this juice recipe.

MISS MARIELLE’S ORANGE JOOS

1. Put carots and apls and orange

2. Pos Down

3. Wan uor dun put

4. the joos in a cup

As deciphered by Aunt Shana:

1. Put 6 carrots, 2 apples (cored), and 1 orange (peeled) into your juicer.

2. Press down.

3.  Allow all the juice to drip into the carafe.

4. Pour the joos into a cup.

Somehow this juice is creamy, sweet, and a remarkably  close rendition of an orange juilius.

Marielle is on her way to becoming a stellar cook.

Just like her Mom  aunt.

 

 And just in case there was a doubt in your mind about the power of juicing, here is six year old Marielle carrying her 10 year old brother.

 

Get juicin’!

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