I eat a wide variety of foods. I am not vegan, vegetarian, raw foodist, or practicing a particular diet. I use nourishing and nurturing as my guide for what I eat and drink.
If it offers my body something healthy and whole, I will usually try it.
I collect recipes and culinary ideas from so many sources to keep up with this way of eating but it is far easier than sticking to one rigid plan. I always believe I'll miss out on something my body needs if I only adhere to things one way. There you have it.
Smiles.
Anyway, that typed - I will share my latest healthy recipe that came on a youtube subscription that I really liked. I plant to add this to our menu and eat it once or twice a month ... or more. The recipe has lots of nutrition to offer and gives me another reason to use my food processer ;)
I ate the lettuce wraps the first day at lunch and the next day, I ate it on top of whole grain crackers. I just wish the ingredients had measurements but I couldn't locate the actual recipe so it may be in the author's book and I don't have it.
This video by Diana Stobo shows how easy these are!
Saturday, March 3, 2012
Thursday, February 23, 2012
Thursday here...
As soon as my morning routine was behind me this morning, I started slicing bananas and filling quart size freezer bags with them. I laid the bags flat and tried to make sure the banana slices would freeze without clumping together. The last time I froze them (mainly for smoothies but also for baking) --- I used the wonderful, plastic, Mason jars but need to buy more.
I put around three bananas per bag (some easily held four) and prepared about six or seven bags. This will make our morning and snack time smoothies much easier.
I cut up a whole pineapple (peeled and cored it as well) and put the pieces in a gallon size freezer bag and laid them flat and they were delightful by this morning.
Tomorrow, I have a very full day and night but will try to fit in cutting and peeling some mangoes, the other pineapple I bought for freezing. I definitely want to make ahead some smoothie bags. So far, the ones I am making for easy grabbing by my husband, myself, our soon to be married and living minutes away son, and our teen girl are:
* Bananas. By themselves with almond milk, coconut milk, organic milk if on sale, regular milk, kefir and so on with a spoon of regular or vanilla protein powder.
* Bananas & blueberries. These go so well together! I'll keep Greek yogurt (or homemade) on hand or water or whatever liquid we want and maybe throw in some Chia seeds. I haven't been brave enough to try the latter yet but I've been reading on them and Hemp and they sound so good!
* Mango & Pineapple... these two would probably tastes amazing with nothing else but I'll add some calcium rich liquid and a sprinkle of protein powder.
* Mixed "body blessings" : My favorite!
I gather a cup of fruit or 1 1/2 cups total per person and around 8 ounces of almond milk per person. This morning, it was a few pieces of frozen pineapple, a few frozen grapes, a few frozen banana slices and a whole, peeled kiwi. I added a scoop of vanilla protein powder and it was so nourishing and delicious!
*DI-Heart (Daughter in Love) instant fave: I made one for us before she left for the gym the other day and she called to say it was really good. I put almond milk, pineapple, mango, kiwi, a few grapes, and banana along with a scoop of vanilla protein powder.
For lunch, I made up a big salad to cover our lunch, snacking and dinner. It was just washed and cut Romaine lettuce with some sliced Vidalia green onions and two peeled and cut pickling cucumbers. I topped it with a few sprinkles of aged white cheddar cheese on the top and some smoked salmon (heated on the stove) on top, with a generous toss of dill. My daughter found some really good low-calorie salad dressing but I am going to try some homemade versions until I find one I love.
I made two skillets of chicken breasts in the oven and a crockpot full of turkey breasts so tomorrow and this weekend won't call for as much time in the kitchen. We had another salad for dinner with chicken on top. So good!
I put around three bananas per bag (some easily held four) and prepared about six or seven bags. This will make our morning and snack time smoothies much easier.
I cut up a whole pineapple (peeled and cored it as well) and put the pieces in a gallon size freezer bag and laid them flat and they were delightful by this morning.
Tomorrow, I have a very full day and night but will try to fit in cutting and peeling some mangoes, the other pineapple I bought for freezing. I definitely want to make ahead some smoothie bags. So far, the ones I am making for easy grabbing by my husband, myself, our soon to be married and living minutes away son, and our teen girl are:
* Bananas. By themselves with almond milk, coconut milk, organic milk if on sale, regular milk, kefir and so on with a spoon of regular or vanilla protein powder.
* Bananas & blueberries. These go so well together! I'll keep Greek yogurt (or homemade) on hand or water or whatever liquid we want and maybe throw in some Chia seeds. I haven't been brave enough to try the latter yet but I've been reading on them and Hemp and they sound so good!
* Mango & Pineapple... these two would probably tastes amazing with nothing else but I'll add some calcium rich liquid and a sprinkle of protein powder.
* Mixed "body blessings" : My favorite!
I gather a cup of fruit or 1 1/2 cups total per person and around 8 ounces of almond milk per person. This morning, it was a few pieces of frozen pineapple, a few frozen grapes, a few frozen banana slices and a whole, peeled kiwi. I added a scoop of vanilla protein powder and it was so nourishing and delicious!
*DI-Heart (Daughter in Love) instant fave: I made one for us before she left for the gym the other day and she called to say it was really good. I put almond milk, pineapple, mango, kiwi, a few grapes, and banana along with a scoop of vanilla protein powder.
For lunch, I made up a big salad to cover our lunch, snacking and dinner. It was just washed and cut Romaine lettuce with some sliced Vidalia green onions and two peeled and cut pickling cucumbers. I topped it with a few sprinkles of aged white cheddar cheese on the top and some smoked salmon (heated on the stove) on top, with a generous toss of dill. My daughter found some really good low-calorie salad dressing but I am going to try some homemade versions until I find one I love.
I made two skillets of chicken breasts in the oven and a crockpot full of turkey breasts so tomorrow and this weekend won't call for as much time in the kitchen. We had another salad for dinner with chicken on top. So good!
Gluten Free Pantry: Kid Approved Green Smoothie! (Dairy Free)
Gluten Free Pantry: Kid Approved Green Smoothie! (Dairy Free): This delicious smoothie is a favorite in our home. My daughter regularly asks me to make " The Green Smoothie ." I put this smoothie in si...
Friday, January 27, 2012
Pumpkin Frozen Yogurt
My daughter made some homemade pumpkin frozen yogurt last night and I will share this before I try it because it looks really good! I was at the hospital with my mother (explain more later if time allows) so I will try it later if there is any left. Wanted to start sharing as I go again!
Sunday, January 22, 2012
Hamburger Buns
I made these with some homemade crockpot sloppy joes a few weeks ago. If I remember, everyone liked them.
These were in the files to share!
Tasty Buns
|
Submitted By: Charlene Kaunert
Photo By: pomplemousse
|
"Homemade
hamburger buns will certainly make your next cookout more special! And
it is easy to do with this quick yeast dough that takes you about an
hour, including rise time. You will want to use this great recipe for
dinner rolls, too."
Ingredients:
5 cups all-purpose flour
2 (.25 ounce) packages dry yeast
1 cup milk
3/4 cup water
|
1/2 cup vegetable oil
1/4 cup white sugar
1 teaspoon salt
|
Directions:
| 1. | Stir together 2 cups flour and the yeast. In a separate bowl, heat milk, water, oil, sugar and salt to lukewarm in microwave. Add all at once to the flour mixture, and beat until smooth, about 3 minutes. |
| 2. | Mix in enough flour to make a soft dough, 2 to 3 cups. Mix well. Dust a flat surface with flour, turn dough out onto floured surface, and let rest under bowl for about 10 minutes. |
| 3. | Shape dough into 12 slightly flat balls, and place on greased baking sheet to rise until doubled in size. |
| 4. | Bake in a preheated 400 degrees F (200 degrees C) oven for 12 to 15 minutes. |
| ALL RIGHTS RESERVED © 2012 Allrecipes.com | Printed from Allrecipes.com 1/22/2012 |
Friday, January 13, 2012
Hot Cocoa Mix
My mom told me about this hot cocoa mix and when we ran out of the packets
my husband bought awhile back, I made a few cups and filled a quart sized
mason jar with the rest. I did whirl the first three ingredients together in
my food processor to make it more creamy and it might have changed the
amount needed or strength of taste. My 16 year old daughter loved it exactly
like it was but we both added powdered creamer and half n half.
I haven't used powdered creamer in literal years but my sister left a whole
container of it here so we have been using it here and there.
Anyway, here is our recent hot chocolate and I will share more on how we are
using this after Christmas. Smile.
A teeny note: Right before serving and after all stirring is done, I
sprinkle cinnamon on the top of all the hot cocoa cups!
Love,
Sandy
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"The superiority of chocolate (hot chocolate), both for health and
nourishment, will soon give it the same preference over tea and coffee in
America which it has in Spain..."
Thomas Jefferson (1785) in a Letter to John Adams
----------------------------------------------------------------------------
----------------------------------------------------------------------------
-------------------------------------------------------------------------
Hot Cocoa
Recipe courtesy Alton Brown
Serves:
5 1/2 cups dry mix
Ingredients
* 2 cups powdered sugar
* 1 cup cocoa (Dutch-process preferred)
* 2 1/2 cups powdered milk
* 1 teaspoon salt
* 2 teaspoons cornstarch
* 1 pinch cayenne pepper, or more to taste
* Hot water
Directions
Combine all ingredients in a mixing bowl and incorporate evenly. In a small
pot, heat 4 to 6 cups of water.
Fill your mug half full with the mixture and pour in hot water. Stir to
combine. Seal the rest in an airtight container, keeps indefinitely in the
pantry. This also works great with warm milk.
C 2010 Television Food Network, G.P. All Rights Reserved
my husband bought awhile back, I made a few cups and filled a quart sized
mason jar with the rest. I did whirl the first three ingredients together in
my food processor to make it more creamy and it might have changed the
amount needed or strength of taste. My 16 year old daughter loved it exactly
like it was but we both added powdered creamer and half n half.
I haven't used powdered creamer in literal years but my sister left a whole
container of it here so we have been using it here and there.
Anyway, here is our recent hot chocolate and I will share more on how we are
using this after Christmas. Smile.
A teeny note: Right before serving and after all stirring is done, I
sprinkle cinnamon on the top of all the hot cocoa cups!
Love,
Sandy
----------------------------------------------------------------------------
----------------------------------------------------------------------------
------------------------------------------------------------------------
"The superiority of chocolate (hot chocolate), both for health and
nourishment, will soon give it the same preference over tea and coffee in
America which it has in Spain..."
Thomas Jefferson (1785) in a Letter to John Adams
----------------------------------------------------------------------------
----------------------------------------------------------------------------
-------------------------------------------------------------------------
Hot Cocoa
Recipe courtesy Alton Brown
Serves:
5 1/2 cups dry mix
Ingredients
* 2 cups powdered sugar
* 1 cup cocoa (Dutch-process preferred)
* 2 1/2 cups powdered milk
* 1 teaspoon salt
* 2 teaspoons cornstarch
* 1 pinch cayenne pepper, or more to taste
* Hot water
Directions
Combine all ingredients in a mixing bowl and incorporate evenly. In a small
pot, heat 4 to 6 cups of water.
Fill your mug half full with the mixture and pour in hot water. Stir to
combine. Seal the rest in an airtight container, keeps indefinitely in the
pantry. This also works great with warm milk.
C 2010 Television Food Network, G.P. All Rights Reserved
Wednesday Night Dinner
*This was in my drafts folder. I have no idea why but I'm sending out and/or deleting all of these as I tidy things up and prepare to write more regularly!
Wednesday Night Dinner
Wednesday Night Dinner
It has been raining here for two days and it is gloriously windy outside. I’ve been thrilling over the display outside my writing windows. My heirloom roses are all greenery right now but they seem to dance in the wind and continually tap the wide window in front of me as if to get my attention. “Look out here,” they seem to say… and I do. Cardinals are everywhere!
Nestled in the branches of this ever growing rose bush… a gift from my FIL so many years ago… are males and females. They sing to each other and are happier than I’ve seen them all year. They fly right through the thorns without grazing their feathers and flit from one plant to another.
Tonight, they were decorating my now all brown and branches Confederate Rose like ornaments on a Christmas tree. The heavy rains had turned into a soft piddle paddle and water was pooling up from here to our vehicles. These startling red birds (males) and those with a watercolor red (females) were pecking all over the ground and playing in the water. It was the nicest gift from my faithful Father. He knew how dearly I could appreciate such a special sight this day.
Venison is browning slowly on the stove top for our venison chili tonight. We’ll top our steaming bowls with chopped onions and shredded cheddar and maybe even add a wee scoop of sour cream. Smiles.
A dear friend once told me (and for those of you who read the other time I shared this, forgive the repeat) to always keep the supplies on hand for making chocolate chip cookies. She said that no matter how tight the finances got… it offered a bit of comfort. I’ve found her to be very wise. I haven’t always managed to keep the supplies up with grocery prices rising but I try. I find if I have enough flour, sugar, butter, and other basics to make up something to bake…it serves us well. Just a note for those who must keep a watchful eye on the grocery budget!
My daughter adores brownies. I would say she loves them but adore sounds more emphatic somehow and this girl is very fond of chocolate-y rich brownies. With all the rain and wind going on and since we missed going to church as planned, I knew we needed something warm from the oven.
These brownies were easy, made the entire kitchen fill with a bakery like fragrance, they were very pretty and delicious! We ate our squares hot from the oven with a cold glass of milk.
Peanut Butter Brownies2 cups sugar
1 cup flour
½ cup cocoa
1 tsp. baking powder
1 cup butter
½ cup peanut butter
4 eggs
¼ cup sweet milk
Mix all ingredients together and pour in 11 X 17-inch pan. Cook until toothpick comes clean.
Recipe used from:
“Sharing Our Best”
A Second Helping
A Collection of Recipes by: Trinity United Methodist Church
The cookbook was a gift from my mom since I always picked it up when visiting her to flip through the recipes. I found out it was very special to her because my oldest sister gave it to her in 1999 so it meant even more to me when I realized she parted with something close to her heart. I tried to not take it but she insisted I did so I think of her goodness and beautiful spirit every time I open it. I also think of my sister because she shares our mother’s giving heart.
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