tag:blogger.com,1999:blog-78987859965542712702024-02-07T10:21:52.337-08:00It's a flavorful lifeErinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.comBlogger131125tag:blogger.com,1999:blog-7898785996554271270.post-12848780341463199892012-04-27T10:30:00.000-07:002012-04-27T10:30:26.509-07:00Chewy Granola Bars<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2fcOGtTZYho9NxsCrPXAOs5pO5Y4zqFalYYOF2OL7jqxlwgBBaXCAKMuAdPIqJrDC1ZiJnVnWbkWjz6G2RF-4P25arws6YI-VfkgjLneHsPQ6Cv7xUtGqxn-vqQAaOc3feATTRhHzWHNq/s1600/DSC03167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2fcOGtTZYho9NxsCrPXAOs5pO5Y4zqFalYYOF2OL7jqxlwgBBaXCAKMuAdPIqJrDC1ZiJnVnWbkWjz6G2RF-4P25arws6YI-VfkgjLneHsPQ6Cv7xUtGqxn-vqQAaOc3feATTRhHzWHNq/s400/DSC03167.JPG" width="225" /></a></div>
Can I say yum?! I get on these kicks where I make one particular thing for months on end and then I don't touch it for a year because I have had it so much. I have a feeling this is going to be one of those things because I. CANNOT. STOP. EATING THESE!!! My friend Ashley and her MIL made granola bars and I had her write down what all she put in them so I could give em a shot. I of course have added and subtracted thing every batch. I have made them sweeter, peanutier, seedier....you name it. (Ok, I know those aren't real words. Deal with it.) :) This is my favorite version. Play with it like I did, it isn't hard. If you have nut allergies it would be really easy to sub out the peanut butter for <a href="http://www.amazon.com/SunGold-SunButter-Creamy-Sunflower-Butter/dp/B001EB9JI8">sunbutter</a> (which my hubby prefers) and the almonds for any added seed. These guys are as high in protein and fiber as they are in taste. Seriously. There is no baking, and it takes like 15 minutes of your day. Involve your kids! Nahum LOVED making these! (Not that it made him want to eat them.....He won't touch anything with seeds ;( )<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6p4eFPeOurbxJwGXr0aU4TS7ujorBZy6xv6t2FXjBOE8fHwoDgjha1i5d9tgdBbqUCRB3ZQmjktCIGn30GLe84t4jAVM5lPWCXizj-rwKqJu3rOQu3VhE74ygvhiyxAakff3UBo_yhXY/s1600/DSC03156.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO6p4eFPeOurbxJwGXr0aU4TS7ujorBZy6xv6t2FXjBOE8fHwoDgjha1i5d9tgdBbqUCRB3ZQmjktCIGn30GLe84t4jAVM5lPWCXizj-rwKqJu3rOQu3VhE74ygvhiyxAakff3UBo_yhXY/s320/DSC03156.JPG" width="320" /></a></div>
<b>Ingredients</b><br />
<br />
1 C unsweetened organic coconut<br />
1/2 C Flax meal (seeds would work too)<br />
4 C organic oats (I have used all quick, half quick half rolled)<br />
1 C roasted pepitas<br />
1 C mini choc chips (use dark if you can find them, otherwise semi sweet works)<br />
1 C organic dried fruit (definitely use raisins, cranberries or cherries)<br />
1 C slivered almonds<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxT-qIVD5bT0hMSslMonvC_plu4helw9gCqtIdnOdDJ_cGpIcTvAlfP8kpL3Be1ccjhAWgs8FytWnlLy0e2UPwBi1zKoOfz1v1Fj5R6TmE6f0j2A6iuRT7Sb9L8cvjkQw2MONLivQMV7SX/s1600/DSC03162.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxT-qIVD5bT0hMSslMonvC_plu4helw9gCqtIdnOdDJ_cGpIcTvAlfP8kpL3Be1ccjhAWgs8FytWnlLy0e2UPwBi1zKoOfz1v1Fj5R6TmE6f0j2A6iuRT7Sb9L8cvjkQw2MONLivQMV7SX/s320/DSC03162.JPG" width="180" /></a></div>
1 C raw sunflower seeds<br />
1/2 C chia seeds<br />
<br />
1/2 C raw honey<br />
1 Tbs vanilla extract<br />
2 C organic peanut butter<br />
1 C pure maple syrup<br />
1 Tbs cinnamon<br />
1 Tsp pumpkin pie spice<br />
(You will need an additional 1/2 c of goo. If you like it peanuttier use peanut butter if you want it sweeter use maple syrup. You choose)<br />
<br />
<br />
<b>Directions</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFuNsE0GY6cxcAu4QySzMzKUipghMG2x7oTWWMdlycKHc55enEjDG8Y5Ogx65rOSWZXlX-WaPiD3vjAWmiCKL_CSkQbp42b4NmOAjiSEgq94WSuNlOTzEvNWZaZBaRAP2Ku6RbrwMFsuUe/s1600/DSC03164.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFuNsE0GY6cxcAu4QySzMzKUipghMG2x7oTWWMdlycKHc55enEjDG8Y5Ogx65rOSWZXlX-WaPiD3vjAWmiCKL_CSkQbp42b4NmOAjiSEgq94WSuNlOTzEvNWZaZBaRAP2Ku6RbrwMFsuUe/s320/DSC03164.JPG" width="180" /></a></div>
In a big bowl mix all of the dry ingredients together (other than the spices) Toss em around with your hands to get them integrated. In a second bowl add all of the gooey ingredients and the spices. This helps the spices get mixed in better so you don't get a clump of cinnamon. Pour the gooey over the dry and mix it together well. Use your hands, it works the best! (Just take off your rings so you aren't picking granola goo out of your wedding band for a month.) Line a cookie sheet with saran wrap. Dump your granola onto the cookie sheet and smash it out so it is in the corners of the pan and somewhat evenly distributed. Cover with saran wrap and roll the crud out of it with a rolling pin. Really smash it down and make it flat and even all over. Put in the freezer for 30 min or so. Remove from freezer after the 30 minutes and cut it into bars. I wrapped each one individually in waxed paper and then stored them all in a gallon sized zip lock bag. Also, keep them in the freezer so they stay fresh. I like to take mine out about 10 min before I am going to eat it so it softens up some, but they will be fine all day if you want to take them to work or school. They will be nice and chewy!<br />
<br />Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com3tag:blogger.com,1999:blog-7898785996554271270.post-52913093774674150342012-03-28T11:45:00.001-07:002012-04-06T18:05:04.519-07:00Zippy Chicken Burgers<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjstA2GrDB49Hha21jxa_qoa0tLNg8jmLuTMLKsZTR7C6qQlqLiqciivBAZphJtzj2j_UoJO7Ne8Q39GaM1bX6SK7gNuIWxB1jC1KussSyztpmzg5xB1MCjalL7oggn-QwZ6prQEZ4ocg-l/s1600/DSC02896.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjstA2GrDB49Hha21jxa_qoa0tLNg8jmLuTMLKsZTR7C6qQlqLiqciivBAZphJtzj2j_UoJO7Ne8Q39GaM1bX6SK7gNuIWxB1jC1KussSyztpmzg5xB1MCjalL7oggn-QwZ6prQEZ4ocg-l/s400/DSC02896.jpg" width="400" /></a></div>I'm not the hugest fan of ground turkey. It has a tendency to be on the dry side I think. I use it, but prefer chicken. Of course I have never seen ground chicken at the store, so I figured "why not make my own"? I love love love chicken burgers! Especially when there is tons of flavor!<br />
<b><br />
</b><br />
<b>Burger ingredients</b><br />
<br />
1 lb chicken breast<br />
1- 7 oz can drained diced green chilies<br />
1/2 white onion<br />
1/2 tsp black pepper<br />
1 tsp salt<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuFhkWTUtD_GgwI0J2mSSg4OpxL3izfAXCsPaoZd-oHY9p7Os8GPlwQxay1tMTd0hLePEbfO5L_hePvLSO6v488G1EdLXzrth5ZrZymNqpaFdmCXFCEM0hW7nX_5Im7yMAwvc3txJx2x0Z/s1600/DSC02889+(1).jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuFhkWTUtD_GgwI0J2mSSg4OpxL3izfAXCsPaoZd-oHY9p7Os8GPlwQxay1tMTd0hLePEbfO5L_hePvLSO6v488G1EdLXzrth5ZrZymNqpaFdmCXFCEM0hW7nX_5Im7yMAwvc3txJx2x0Z/s400/DSC02889+(1).jpg" width="400" /></a></div>1 tsp cumin<br />
2-4 cloves garlic<br />
<br />
<b>Sauce ingredients</b><br />
<br />
2 avocado<br />
juice of 1/2 lime<br />
dash of salt<br />
1/2 tsp chili powder<br />
chopped cilantro to taste<br />
<br />
<b>Directions</b><br />
<br />
Place chicken in a food processor and grind. Add in the remaining burger ingredients and chop until chicken is fully ground and onions and garlic are fully chopped. Make into patties. Cook in a cast iron skillet over md/high for 4 min per side or until browned. Move skillet to pre heated 400 degree oven to finish cooking. About 10 minutes. While the burgers are in the oven mash avocado, lime, salt, chili powder and cilantro together in a bowl. Serve on whole wheat buns or pita with avocado sauce, onion, lettuce or whatever toppings you would like!Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com0tag:blogger.com,1999:blog-7898785996554271270.post-90794710917572880462012-03-28T10:55:00.001-07:002012-04-06T18:08:57.957-07:00Quinoa and veggie bites<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGqUbImPTWgQiXcqX6WyTRg5kSpQT5dIXL1Qjm6xDyBQ78RIdLU-tiH3Z97My59UCnu6x34uOvUsvH_sNPnEBYNemk7Nv9KCDyyoBJER8WC9Uw_qJyg-PKi1sltU39IkSdaAocz-RtTmG-/s1600/DSC03139+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGqUbImPTWgQiXcqX6WyTRg5kSpQT5dIXL1Qjm6xDyBQ78RIdLU-tiH3Z97My59UCnu6x34uOvUsvH_sNPnEBYNemk7Nv9KCDyyoBJER8WC9Uw_qJyg-PKi1sltU39IkSdaAocz-RtTmG-/s400/DSC03139+(1).jpg" width="400" /></a></div>Ok, don't chastise me for being MIA for so long. My house has been the land of crazy for the past month at least and I am sure will continue to be that way. However, I actually have some time today! (If you can believe that!) I have a feeling I will be posting about 5 recipes today if my kids stay asleep long enough. This first recipe (The quinoa bites) my friend Ashley gave me the recipe for and I have made it about a million times and a million different ways since she hooked me up. It is so versatile! You can make this with any veggie that floats your boat, or with either type of quiona as well! I have made these for a snack and I have made em for a meal. I eat em hot and cold, in a house and with a mouse.....oh sorry, started to get a little Dr. Seuss goin there.. Anyhow, I highly recommend these protein, vitamin and fiber packed bites! Seriously....gotta try em!<br />
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<b>Ingredients</b><br />
<br />
2 C cooked quinoa ~alternative: red quiona<br />
3 large eggs<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8dXhI1l62xppAtNWDupPCYKtqdqLYY-YGI_hRGSUYa1jWOLkNcQHNwtAljPMmkYO9BqFmpPp-LfKz_9axon7pm8HQTJWUmpIMxXQKwy1rXVlsvl_N4dibO0cDSd3lpJ8IYBXNSkJ9aBlX/s1600/DSC02907.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8dXhI1l62xppAtNWDupPCYKtqdqLYY-YGI_hRGSUYa1jWOLkNcQHNwtAljPMmkYO9BqFmpPp-LfKz_9axon7pm8HQTJWUmpIMxXQKwy1rXVlsvl_N4dibO0cDSd3lpJ8IYBXNSkJ9aBlX/s320/DSC02907.jpg" width="320" /></a></div>2 1/2 C grated veggies (I use carrots, broccoli, cauliflower and spinach)<br />
3 finely chopped green onions<br />
2 cloves crushed garlic ~alternative: I love garlic so I use an entire head sometimes!<br />
1/4 C chopped cilantro<br />
1/2 C shredded Parmesan cheese<br />
2 Tbs Whole Wheat flour ~alternative: rolled oats<br />
1/2 tsp seasoning salt ~alternative: sea salt and cumin<br />
1/4 tsp black pepper<br />
<br />
<b>Directions</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkr_GT7Bu_hufU8mv6-MZ8fTfFwroIrfWlplE26Uwmq0gGXlbUvSfI_vPbAP2OHf8CqMWvquIYfD7VozVTNm5CAIqn3BtHuKb8aqHSpZ-li91bE6H8xbgjRaRnj0hs85r8NI1_odrlJQ12/s1600/DSC03131.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkr_GT7Bu_hufU8mv6-MZ8fTfFwroIrfWlplE26Uwmq0gGXlbUvSfI_vPbAP2OHf8CqMWvquIYfD7VozVTNm5CAIqn3BtHuKb8aqHSpZ-li91bE6H8xbgjRaRnj0hs85r8NI1_odrlJQ12/s320/DSC03131.jpg" width="320" /></a></div>I use my food processor to grate all veggies then in a large mixing bowl mix everything together well. Now, the recipe I had said to bake in mini muffin tins. I did this the first time and had a heck of a time trying to get them out in one piece AND you had to grease the tin. After that first experience I got creative. I use (and highly suggest using) a large cookie dough scoop. You know, the ones that look like little ice cream dippers? They work like a charm! Just scoop em right onto an UNgreased cookie sheet and bake at 350 degrees for 20 minutes.Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com1tag:blogger.com,1999:blog-7898785996554271270.post-6795127637836976652012-01-30T21:31:00.000-08:002012-01-30T21:31:08.609-08:00Agave?!Just learned that Agave isn't all it's cracked up to be!!! WHAT?! Glad I use raw honey most. However, I thought it might be a good tid bit to share here. <a href="http://www.shape.com/healthy-eating/diet-tips/7-healthy-ingredients-you-should-never-eat">http://www.shape.com/healthy-eating/diet-tips/7-healthy-ingredients-you-should-never-eat</a> As I continued to research I was shocked at what I found! <a href="http://www.foodrenegade.com/agave-nectar-good-or-bad/">http://www.foodrenegade.com/agave-nectar-good-or-bad/</a> Here again is yet another link. This one however gives you far more information! So to those of you I have told to use this I apologize! Trash it and buy yourself some raw honey!!!Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com0tag:blogger.com,1999:blog-7898785996554271270.post-74944489437929098102012-01-16T12:49:00.000-08:002012-01-16T12:49:38.139-08:00Black Bean Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMN3GDjV6_En24Q4hi7kxxbTPu8yEW-_s3n7sijGnI7fU4ELfDq-TcfU1vxC_8KPO-ZTBxIQy_MWR6x4Xkm0o5_X_5Whq9UZAd_yBUCvF55omgxn5MhvtWEXK7Y9krV0C9QkKabQ26h2s/s1600/DSC02877+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEMN3GDjV6_En24Q4hi7kxxbTPu8yEW-_s3n7sijGnI7fU4ELfDq-TcfU1vxC_8KPO-ZTBxIQy_MWR6x4Xkm0o5_X_5Whq9UZAd_yBUCvF55omgxn5MhvtWEXK7Y9krV0C9QkKabQ26h2s/s320/DSC02877+%25282%2529.jpg" width="320" /></a></div>Again, I got this recipe from my friend <a href="http://www.darcyholsopple.blogspot.com/">Darcy</a>. It sounded great and I couldn't wait to make it! I did tweak this one a little more cause I wanted to add a little bit more vitamins to it. I knew since part of it was blended it was the perfect recipe to sneak in a few more veggies! :) This recipe should however come with a warning.....Take Beano before eating! Hilarious but true! Also, the original called for cayenne pepper and my little ones can't take the heat so I swapped it out for black pepper. If you like heat, add in some tasty cayenne!<br />
<br />
<b>Ingredients</b><br />
<br />
1 carrot roughly chopped<br />
2 C baby spinach<br />
1 Red bell pepper roughly chopped and seeded<br />
1 onion roughly chopped<br />
4 cloves garlic<br />
1/4 tsp black pepper<br />
1 tsp cumin<br />
1/2 tsp salt<br />
2 cans black beans drained and rinsed<br />
1/2 C cilantro<br />
1 tomato<br />
1/2 C corn kernels<br />
1 lime juiced<br />
1 Tbs tomato paste<br />
3 C chicken broth<br />
Plain Greek yogurt<br />
avocado<br />
<br />
<b>Directions</b><br />
<br />
Saute the carrot, spinach, red pepper, onion, garlic, pepper, cumin and salt in a large pot until carrots are soft enough to blend. Add in tomato paste, broth, cilantro, tomato and 1/2 of the black beans. Blend completely with a hand blender. Add in the corn, lime juice and remaining beans. Heat through and serve topped with Plain Greek yogurt and avocado! Oh it is sooo good!Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com0tag:blogger.com,1999:blog-7898785996554271270.post-56425021086589448332012-01-16T12:24:00.000-08:002012-01-16T12:24:07.726-08:00Minestrone<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU0P3Y6SCoOcbGWOW1MDOb1LQmaTD5Nj5Xsl4CPLFtShA8Z2B26EEAT4HvyoVep3kJRyr1YhaqFAdW3-YnYoghP1XPS9NzGYcnigO0AXr8mHxiC7a_KpR77Fi82aQ0ZY-jvwHhdOrQh6wo/s1600/DSC02869+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU0P3Y6SCoOcbGWOW1MDOb1LQmaTD5Nj5Xsl4CPLFtShA8Z2B26EEAT4HvyoVep3kJRyr1YhaqFAdW3-YnYoghP1XPS9NzGYcnigO0AXr8mHxiC7a_KpR77Fi82aQ0ZY-jvwHhdOrQh6wo/s400/DSC02869+%25282%2529.jpg" width="400" /></a></div>Can I just say YUMMM! I have never been the hugest fan of this soup, but since we have started eating healthier my taste in general has changed so I thought I would give it a shot! OMIGOSH! Love it! I think you all will too!<br />
<br />
<b>Ingredients</b><br />
<br />
5 Cloves garlic crushed<br />
2 onions diced<br />
2 cups diced celery<br />
5 carrots sliced<br />
2 C chicken broth<br />
2 C water<br />
1 Can garbanzo beans<br />
4 C tomato sauce<br />
1/2 Marsala cooking wine<br />
1 can kidney beans drained<br />
1 can cut green beans drained<br />
2 c baby spinach<br />
3 shredded zucchini ( or about 2 cups)<br />
2 Tbs chopped fresh basil<br />
1 Tbs fresh oregano<br />
1/2 lb (1/2 a box) slightly under cooked whole wheat shell pasta<br />
<br />
<b>Directions</b><br />
<br />
In a large pot saute garlic, onion, celery and carrots until onion is translucent. Add broth, wine and sauce and bring to a boil. Reduce to low heat and add beans, spinach and zucchini. Cook for about 15 minutes to allow flavors to marry. Add in slightly under cooked pasta and allow another 3-5 minutes for it to finish cooking. Serve sprinkled with grated Parmesan cheese.Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com0tag:blogger.com,1999:blog-7898785996554271270.post-257885809399702692012-01-16T12:10:00.000-08:002012-01-16T12:10:34.374-08:00Corn Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTh1CIbaBxH2l5Cg-Q9cLlMNBL4i3JQ-cCtbNB32fINRwI1IE8VxqcEpoMovUu0moyO3tQ8tUmnxmbUGPoOy7ANaj-H8fHQKyxMPTZdfGLShVwM-bwNJjKzKbGtCn0w3ros-oAAd6sfgI/s1600/DSC02843+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzTh1CIbaBxH2l5Cg-Q9cLlMNBL4i3JQ-cCtbNB32fINRwI1IE8VxqcEpoMovUu0moyO3tQ8tUmnxmbUGPoOy7ANaj-H8fHQKyxMPTZdfGLShVwM-bwNJjKzKbGtCn0w3ros-oAAd6sfgI/s400/DSC02843+%25282%2529.jpg" width="400" /></a></div>We had chili for my husbands family's Christmas. I thought corn bread went well with chili so I decided to make a recipe! My in laws really seemed to like it and asked for the recipe, so here we go!<br />
<br />
<b>Ingredients</b><br />
<br />
1 C whole wheat flour<br />
1 C cornmeal<br />
1 Tbs dough enhancer (If you don't have this, just add an extra 1/2 tsp baking soda)<br />
1/2 tsp baking powder<br />
1/2 tsp baking soda<br />
1/2 tsp salt<br />
4 Tbs raw honey<br />
1 egg beaten<br />
1 c plain Greek yogurt<br />
1/2 C milk<br />
1/4 C applesauce<br />
<br />
<b>Directions</b><br />
<br />
Mix all dry ingredients well. In separate bowl mix all wet ingredients well. Mix wet into dry. Bake in an 8x8 inch greased pan at 400 degrees for 25 min. Make sure a tooth pick or knife comes out clean after poking the center. It is definitely best served hot and fresh! Note: If you like a drier corn bread use only 3 Tbs honey.Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com0tag:blogger.com,1999:blog-7898785996554271270.post-26387848701542574072012-01-16T12:01:00.000-08:002012-01-16T12:01:22.366-08:00Crazy Good Breakfast Cookies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjXwz5FfhygJ7m7OmRdnXl9yQZ6J2Y2PDnHbye29lW7kTRCm1TNR3M0bVUNfNBcSo39ZM2oC196Q9B4SKJV4tNeBafbcsPuzACUUop32Ad_KWYAxf2CuZwwnzv0kep8q7YuxW5eiyMjlll/s1600/DSC02863+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjXwz5FfhygJ7m7OmRdnXl9yQZ6J2Y2PDnHbye29lW7kTRCm1TNR3M0bVUNfNBcSo39ZM2oC196Q9B4SKJV4tNeBafbcsPuzACUUop32Ad_KWYAxf2CuZwwnzv0kep8q7YuxW5eiyMjlll/s400/DSC02863+%25283%2529.jpg" width="400" /></a></div>My friend <a href="http://darcyholsopple.blogspot.com/">Darcy</a> gave me this recipe. There were parts that she tweaked and parts that I tweaked. I tried hers and she tried mine. Both super good! I eat a few of these for breakfast in the morning...and then for dessert at lunch...and maybe a couple for a late night snack....yes, I eat like 6 a day lol! Darcy used dried cranberries in hers and I prefer that over the raisins I used in mine. The reason I used raisins is that I couldn't find a single dried cranberry that didn't have sugar added. I mean I looked everywhere and there wasn't a single one. BOOO! So, I opted for some organic raisins that had no sugar added. Also, you will have to keep an eye on the coconut in this. Most coconut is sweetened. You really have to look hard for one that is unsweetened. I got mine at the Neighbors Market in New Paris. Enough babble...lets get to the goods!<br />
<br />
<b>Ingredients</b> (P.S. I recommend making a double batch!)<br />
<br />
1 1/2 C rolled oats<br />
1 C unsweetened coconut flakes (aka shredded)<br />
1/2 tsp salt<br />
1 tsp Cinnamon<br />
1/2 tsp all spice<br />
1/2 C whole wheat flour<br />
1/2 C slivered or shaved almonds<br />
1/2 C dried fruit (preferable unsweetened)<br />
1/2 C dark choc chips<br />
2 mashed ripe bananas<br />
1/2 C applesauce<br />
1 tsp vanilla<br />
<br />
<b>Directions</b><br />
<br />
Mix everything together....no rhyme or reason necessary! Drop by heaping tablespoon or large cookie scoop on to sheet and bake for 17 min at 350 degrees. Now....The recipe Darce gave me said to bake on parchment paper....which she did and it went fine. Mine however did this....<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTXHJcEiycGO6eJ_Yn93uYbJXtgvBVuZB-8fLyVKv-2PcgOqvESa6LTGFsRgkyQOXCF97RT1sd894P5IheKjiaAAlfuHq7mdNI-qTCqfZmdZvxeclS2furk5JfuT_pHVzabXmwcpZJubs/s1600/DSC02866+%25282%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTXHJcEiycGO6eJ_Yn93uYbJXtgvBVuZB-8fLyVKv-2PcgOqvESa6LTGFsRgkyQOXCF97RT1sd894P5IheKjiaAAlfuHq7mdNI-qTCqfZmdZvxeclS2furk5JfuT_pHVzabXmwcpZJubs/s400/DSC02866+%25282%2529.jpg" width="321" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table><span style="font-size: x-small;"><br />
</span><br />
LOL! No, I am not kidding when I say I had to peel parchment paper off of each cookie before I ate it! I suggest baking on a normal cookie sheet. No paper. However, if you are feeling wild, go for it! :)Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com3tag:blogger.com,1999:blog-7898785996554271270.post-78376024020471184842012-01-16T11:44:00.000-08:002012-01-16T11:44:54.890-08:00Pasta Sauce<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6ZVG9jJ2c8NSjGE1GC3L2kO5BS5Anl0yD-6YwQ0tZtE0wI86Rbxcba6XaG64JNuf6iVfWLHGZ33gkX9stmDc82-g96rmcTZ-yO2InI07hDWbpJHGjyCZ4QSwJemLJajf2y7Zy613dsJm/s1600/DSC02793+%25282%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC6ZVG9jJ2c8NSjGE1GC3L2kO5BS5Anl0yD-6YwQ0tZtE0wI86Rbxcba6XaG64JNuf6iVfWLHGZ33gkX9stmDc82-g96rmcTZ-yO2InI07hDWbpJHGjyCZ4QSwJemLJajf2y7Zy613dsJm/s400/DSC02793+%25282%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Blended to make it kid friendly</td></tr>
</tbody></table>Ok, this really could be used over something other than whole wheat pasta. It would be great over Chicken as well! MMM....This is my favorite sauce to date! There really isn't a good amount of protein in it, so I would suggest using just as what it's named...sauce. I am planning on posting a load of recipes today, so to conserve some time I am not going to write too much about the foods, mainly just post the recipes to get em up! Hope you all enjoy some new food!<br />
<br />
<b>Ingredients</b><br />
<br />
2 Jars/cans whole tomatoes (I used my canned tomatoes from my garden, but canned from the store would be fine too)<br />
1/2 C White cooking wine (If you have kids or are nervous about the alcohol, no worries! What little is in there cooks out!)<br />
1 large yellow onion diced<br />
8 cloves chopped garlic<br />
1 tsp salt<br />
1/2 Red bell pepper diced<br />
1/4 C fresh chopped basil<br />
<br />
<b>Directions</b><br />
<br />
Empty one full can and one drained can of tomatoes into a large, high sided skillet. Crush them down a little bit with a potato masher or I like to use my Pampered Chef <a href="http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=15658&categoryCode=CW">mix n chop</a>. Add in the remaining ingredients and let simmer for a full 30 minutes. Now here is where your options come in. My boys freak at the sign of something green and Nahum refuses to eat onions. (What they don't know won't kill em right?) I blend mine up with a hand blender until it is smooth. However, if you like it a little chunky, eat it up and forget the blender. Here is a before and after pic. You decide how you want yours!<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0hNxLQo79tN19ETFO7r72NA70RFHpoWsjsvlC97SpXdYUlA6CBNLuEAq4CU1XExZ3mGc8Ld_ynIgfyBgim4VJ6-1nbyhbeGaTUbgy1cLmUtwBCIR4LCBT5e9OQtNJuS1yxikXnz_ZJpQ/s1600/DSC02787+%25282%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy0hNxLQo79tN19ETFO7r72NA70RFHpoWsjsvlC97SpXdYUlA6CBNLuEAq4CU1XExZ3mGc8Ld_ynIgfyBgim4VJ6-1nbyhbeGaTUbgy1cLmUtwBCIR4LCBT5e9OQtNJuS1yxikXnz_ZJpQ/s400/DSC02787+%25282%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">pre-blendage :)..See above for blended up goodness!</td></tr>
</tbody></table>Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com0tag:blogger.com,1999:blog-7898785996554271270.post-40904409306741523072012-01-13T12:24:00.000-08:002012-01-13T12:24:33.935-08:00Well hello again!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5wLfgT3wzfZD8xEaJ6pBCbXUEJd-D7n6VhnszETYlkOeNuxshPu4f2Mol8J60ijZq7agEOvCsKU36Af57eNa_rws93W0GoEX1r8sLCz5_BcE90524iHEOwimGHuQGPZUNr9VXYfNbewF/s1600/DSC02440.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5wLfgT3wzfZD8xEaJ6pBCbXUEJd-D7n6VhnszETYlkOeNuxshPu4f2Mol8J60ijZq7agEOvCsKU36Af57eNa_rws93W0GoEX1r8sLCz5_BcE90524iHEOwimGHuQGPZUNr9VXYfNbewF/s400/DSC02440.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I know Christmas is over. It's just been that long! :)</td></tr>
</tbody></table>Yeah, I know, I think it's been a month since I have blogged. Who knew Thanksgiving to Christmas could steal so much time?! I decided that I wasn't going to blog if it was going to interfere with my family and well, The past month, it would have! I didn't even post on the <a href="http://ahomefordurye.blogspot.com/">adoption blog</a>! Just because I haven't blogged doesn't mean I haven't cooked.....I have an arsenal of recipes just waiting to be posted! I honestly don't even know where to start. Which recipe first?! Probably whatever pictures my lovely husband gets edited first! :) Here are just a few I have to add as soon as I get pictures downloaded from the camera....hopefully within the next year! :)<br />
<br />
Pasta sauce<br />
Corn bread<br />
Amazing breakfast cookies<br />
Minestrone<br />
Black Bean Soup<br />
Green Chile Chicken Burgers<br />
<br />
The list could continue, but I have no idea where I wrote the rest of my recipes. I NEED A RECIPE BOX!!!! It is quite pathetic really. I use any scrap piece of paper, old card, Nahum's school papers...Whatever I can find at the time I am creating. I lose so many recipes! You should see all of the food pictures in my blog picture folder. It is insane! And....only about 75% of them actually make the blog cause I lose the recipe! Someone help me! :) Stick with me here folks, I am working on getting back into the swing of things and hope to have a few up within the next few days!Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com2tag:blogger.com,1999:blog-7898785996554271270.post-6538426138845213242011-12-05T18:14:00.000-08:002011-12-05T18:14:48.744-08:00Peppermint Mocha<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFy0xtu1-e9fp55dtNhEWkK4L9Xs14IgL7wlYl93VSatFTT-jGyig1SZFl-vOhqC8lcmtkZjHfxnaKlBXBBftT4YE7zeJ_JmaazDCl4L_ij3vn7t0GXwFsI29IcDGkFFBmGnVCr_0bT__/s1600/DSC02278+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdFy0xtu1-e9fp55dtNhEWkK4L9Xs14IgL7wlYl93VSatFTT-jGyig1SZFl-vOhqC8lcmtkZjHfxnaKlBXBBftT4YE7zeJ_JmaazDCl4L_ij3vn7t0GXwFsI29IcDGkFFBmGnVCr_0bT__/s400/DSC02278+%25283%2529.jpg" width="400" /></a></div>I normally don't put creamer in my coffee...I'm a black girl. However during the holiday season I get a big ole hankering for some peppermint mocha. I sometimes splurge and get one at Starbucks, but not on a weekly basis let alone every day. Tonight I decided I wanted a good cup of coffee with some Peppermint mocha creamer in it. For some reason I read the ingredients....bad idea for someone who wanted a good drink! Wanna know what's in it? No? I didn't think so....but I'm gonna tell you anyway. Here we go:<br />
<i>water, corn syrup, partially hydrogenated soy bean oil and/or cotton seed oil, sodium caseinate, "natural and artificial flavors" (</i>puh-lease) <i>maltodextrin, mono and diglycerides, dipotassium phosphate, color added, carrageenan, dextrose, sucralose, acesulfame potassium </i><br />
Uh yeah, my spell check is lit up like Christmas with all of those additives. HOLY BUCKETS! So what am I drinking again? Oh yeah...creamer?! So, enough said. It was time to make up my own. Add this to your favorite cup of coffee and enjoy knowing what the heck you are drinking! Oh, and another quick tip. If you already drink creamer in your coffee, keep that container.....even though it is currently housing a chemical concoction, clean it out and fill it up with your own....re purpose that sucker!<br />
<br />
<b>Ingredients</b><br />
<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrOafKuA7gJIoArNNYlBgMswCl17R0VQlhf8ZVv2uQXdYCynoTa7JtfHaaLjzF7gu6FEYQ2vRbw4s1i9gMGWRperGG4wgRxz29OBgsNxqLzdN9bafiEDlXr8A01NRtucttzgIe8tDm_7r-/s1600/DSC02276+%25283%2529.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrOafKuA7gJIoArNNYlBgMswCl17R0VQlhf8ZVv2uQXdYCynoTa7JtfHaaLjzF7gu6FEYQ2vRbw4s1i9gMGWRperGG4wgRxz29OBgsNxqLzdN9bafiEDlXr8A01NRtucttzgIe8tDm_7r-/s320/DSC02276+%25283%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My re purposed coffee mate container with MY creamer in it<br />
and my french press....the only way to make coffee!</td></tr>
</tbody></table>5 packets stevia (not sure what that would end up being in tsps. Sorry. Test it out as you go if you have it in bulk.)<br />
3 tbs cocoa powder<br />
1 tbs peppermint extract<br />
1 can evaporated milk<br />
<br />
<b>Directions</b><br />
<br />
Whip it all together with a mixer for a few minutes and viola! Peppermint mocha. I added about 3 tbs to my small coffee cup or 6 to my large mug, but feel free to add what you think tastes best!Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com7tag:blogger.com,1999:blog-7898785996554271270.post-23405812882843606202011-12-03T08:27:00.000-08:002011-12-03T08:27:21.790-08:00Pumpkin Whoopie Pies<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4LyEPUALrZW9loE8wqfDBQjOFbg5fMITG7l7OMfl_MmLCHqvqKFeE-ihgzgTy95pZUjG356ohVlqRLWlgL3e-LbAiIGqMfL5-6Rm_ZrpZLzB46eMfa6ROslIiEKa7NwGZDkURiIlimOf/s1600/DSC02151+%25284%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC4LyEPUALrZW9loE8wqfDBQjOFbg5fMITG7l7OMfl_MmLCHqvqKFeE-ihgzgTy95pZUjG356ohVlqRLWlgL3e-LbAiIGqMfL5-6Rm_ZrpZLzB46eMfa6ROslIiEKa7NwGZDkURiIlimOf/s400/DSC02151+%25284%2529.jpg" width="300" /></a></div><div class="MsoNormal">Sorry I haven't posted much lately. We have been so busy. Holiday stuff, family stuff, play dates, doing friends hair, chasing my kids, power outages, car repairs....you name it! I have been busy! I have a feeling I will be slacking in this time surrounding the Holidays. It is just too busy to keep up. However, this one I was hoping to post before Thanksgiving and well...I didn't get to it. But, here it is now. Better late than never I guess. My friend Nichole gave me a family recipe for pumpkin whoopie pies and asked if I could modify them to make them healthier. They biggest challenge in these is the filling! I mean Crisco and powdered sugar are the two main ingredients. Lets be honest....it tastes amazing! However, I would like to be able to eat more than one of these a year, so I took those two ingredients out completely! It was tricky, but I really like what I came up with. This recipe makes quite a few, but I just froze a bunch to eat later!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Cookie/cake Ingredients</b><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 1/2c raw honey <o:p></o:p></div><div class="MsoNormal">1 c vanilla Greek yogurt<o:p></o:p></div><div class="MsoNormal">1 c apple sauce <o:p></o:p></div><div class="MsoNormal">3c pumpkin <o:p></o:p></div><div class="MsoNormal">5 eggs</div><div class="MsoNormal">2 tsp baking powder</div><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal">2 tsp baking soda<o:p></o:p></div><div class="MsoNormal">2 tsp vanilla<o:p></o:p></div><div class="MsoNormal">3 tsp cinnamon<o:p></o:p></div><div class="MsoNormal">1 tsp ginger<o:p></o:p></div><div class="MsoNormal">2 tsp salt <o:p></o:p></div><div class="MsoNormal">1 tsp cloves<o:p></o:p></div><div class="MsoNormal">5 c whole wheat flour <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Directions</b> <o:p></o:p></div><div class="MsoNormal"> <o:p></o:p></div><div class="MsoNormal">Cream yogurt, apple sauce and honey, then add pumpkin, spices, baking soda, baking powder, eggs, vanilla, and salt and mix well. Add flour one to two cups at a time and mix well. Drop onto a cookie sheet 1-2 Tbs at a time. It all depends on what size you want them. Bake at 350 for 10 -15 minutes...don't over bake. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Filling Ingredients</b><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 cup coconut butter (Olivio brand)<o:p></o:p></div><div class="MsoNormal">3 -8 oz cream cheese (could use fat free, low fat or full fat)<o:p></o:p></div><div class="MsoNormal">2 tsp vanilla<o:p></o:p></div><div class="MsoNormal">pinch of salt<o:p></o:p></div><div class="MsoNormal">2 c raw honey<o:p></o:p></div><div class="MsoNormal">4 tbsp whole wheat flour<o:p></o:p></div><div class="MsoNormal">8-12 Tbs corn starch (This helps thicken and bind since I didn’t use any powdered sugar. Add one at a time until it thickens enough for you)<o:p></o:p></div><div class="MsoNormal"><br />
</div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgionESCSavb4i5btDxNg8o9AEUxVm8EUl4NulGuplWwvMKhPrF6-GrGBI42xUJ18jNKVrPGiqSCQ7SGM02Y0xBoXxO8lMJNc82WFg8VhLrPxqsXHK2mcmIB7BayWQ6_Od51lq7tYlPvDEO/s1600/DSC02148+%25284%2529.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgionESCSavb4i5btDxNg8o9AEUxVm8EUl4NulGuplWwvMKhPrF6-GrGBI42xUJ18jNKVrPGiqSCQ7SGM02Y0xBoXxO8lMJNc82WFg8VhLrPxqsXHK2mcmIB7BayWQ6_Od51lq7tYlPvDEO/s320/DSC02148+%25284%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is about how much filling I put in. You could use more,<br />
but again, it isn't super thick and more would run.</td></tr>
</tbody></table><div class="MsoNormal"><b>*</b>I have a slight disclaimer here. I really wanted to do this without sugar and it made it a little runny for the filling. If it is important to you to have the filling thick and fluffy, take out the corn starch and add powdered sugar in place of the honey. If you use the honey, make sure you refrigerate the filling before you fill the whoopie pies and then keep them refrigerated until you eat them. It will help keep the filling from running.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Directions</b><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Cream together the coconut butter and cream cheese.Add in the rest of the ingredients and beat well. Refrigerate for at least two hours. Place some between two cookies and store in refrigerator. You can wrap some individually with saran wrap and freeze them. They are great to pack in lunches that way! They thaw by lunch time! <span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;">J</span><o:p></o:p></div>Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com0tag:blogger.com,1999:blog-7898785996554271270.post-66414225062430502932011-11-19T20:09:00.000-08:002011-11-27T20:23:53.234-08:00Stuffed Quinoa and Turkey Meat loaf GF<div class="separator" style="clear: both; text-align: center;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6mTA3gFajRpVXM9xVbAA10gOAeZ240wZX1_o9oVuMOWiFMQ48_9PnOKC23QsDj0XuJDQXuugk00YKYp2mMkXCIt4_3RPH06YO0-49_NJBt-z0uE4NGZEVxTftSVLInqLZQgoUHvDILRwJ/s400/2011-10-11_18-36-21_36+%25282%2529.jpg" width="400" /></div>I'm not much of a meat loaf person. In fact, I think it is safe to say I am a hater.A big ole pile of ground beef covered in ketchup. Gross! I mean seriously. Who thought up a loaf....of meat....?!?! The name says it all!! The only meat loaf I ever like up until now was my Cindi's My best friend in high school, Nicole's, mom. It was stuffed with ham and cheese and had pizza sauce on top. Now that I could do! Thinking of that inspired me to figure out a healthier and tastier version of the classic Midwest staple. So, here it is! I really liked it, and that says a whole lot coming from a meat loaf hater!<br />
<br />
<b>Ingredients</b><br />
<br />
<i>Loaf Ingredients</i><br />
1/4 C quinoa<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHYRhX3bzYfRCXxEi7usgF5qN-ACTkcZmOBUhiFwxvJLyyh1P5P7muSy97t0JGJsWibWr1KZTvga7G-6rdcXZjsK3UD4Ez-csorwkhIqxSUu-4fkC3zr43ubzAbvjk7E4sDl_N43vLQkh/s1600/2011-10-11_18-32-46_404+%25282%2529.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHYRhX3bzYfRCXxEi7usgF5qN-ACTkcZmOBUhiFwxvJLyyh1P5P7muSy97t0JGJsWibWr1KZTvga7G-6rdcXZjsK3UD4Ez-csorwkhIqxSUu-4fkC3zr43ubzAbvjk7E4sDl_N43vLQkh/s320/2011-10-11_18-32-46_404+%25282%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you line your pan with foil it makes<br />
clean up a whole lot easier. Keeps the <br />
glaze from burning to the bottom.</td></tr>
</tbody></table>1/2 C water<br />
1 Tsp Olive Oil<br />
1 Tbs Cumin<br />
1 yellow onion diced<br />
4 cloves crushed garlic<br />
20 oz ground turkey<br />
1 Tbs tomato paste<br />
1 Tbs Tabasco<br />
2 Tbs Worcestershire sauce<br />
1 egg<br />
1 1/2 tsp salt<br />
1 tsp pepper<br />
<i>Filling Ingredients</i><br />
3/4 c feta cheese<br />
1/2 c frozen or wilted spinach (If frozen be sure it is completely thawed)<br />
<i>Glaze Ingredients</i><br />
2 Tbs raw honey<br />
2 tsp Worcestershire<br />
1 tsp water<br />
<br />
<b>Directions</b><br />
<br />
Pre heat oven to 375. Cook quinoa in water to directions on package. Let it cool a little bit before mixing with the meat so it doesn't cook it when you are mixing it. Mix all loaf ingredients fully. Using about 3/5 of the mixture make the bottom half of the loaf. Create a well in the middle with the sides slightly higher. Put the feta and spinach in the well. Using the last 2/5 of the meat mixture completely cover the filling and create the top of the loaf. Mix the glaze ingredients well and brush over the top until it is completely covered and running down the sides. Bake at 375 for 1 hour.Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com2tag:blogger.com,1999:blog-7898785996554271270.post-86258342735214899052011-11-19T19:40:00.000-08:002011-11-27T20:24:21.897-08:00Mango and Black Bean Quinoa GF<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzGv4sCK6HUuws_D53ghmZKeBXfMFYTqxrNEQFU71NTlNIpB17oF5K3QUHS4IJKjTJv3q8MmzzyVbLG6VG8UlTINoEnWvN2mGd7wLQTLswCu0XjHCnxNayU3cCq_Gtcnm59ciuZ_I_C-p/s1600/DSC02132+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFzGv4sCK6HUuws_D53ghmZKeBXfMFYTqxrNEQFU71NTlNIpB17oF5K3QUHS4IJKjTJv3q8MmzzyVbLG6VG8UlTINoEnWvN2mGd7wLQTLswCu0XjHCnxNayU3cCq_Gtcnm59ciuZ_I_C-p/s400/DSC02132+%25283%2529.jpg" width="400" /></a></div>My friend <a href="http://nschrock10.blogspot.com/">Nichole</a> gave me this recipe this summer and I kept wanting to make it, but every time I got mangoes we ate em! We LOVE mango! The past 6 weeks or so we have been getting a mango in our <a href="http://www.bborganics.com/">produce box</a> so I figured we could spare one or two for a meal. :) The mango works so well in this dish because it has a slight spiciness to it. It isn't like eating a pepper or anything crazy, it's sweet, but it has a zippy undertone that marries well with the Latino flavors of the other ingredients. This was definitely a winner and I am so glad she shared it with me! I changed a few things mainly because of what ingredients I had on hand, but the one thing I think makes a big difference is I toasted the quinoa. It adds a nice flavor that you don't get when you cook it straight up. The toasty flavor goes great with this dish! You seriously have to try this!<br />
<br />
<br />
<div class="MsoNormal"><b>Ingredients</b><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 cup quinoa<o:p></o:p></div><div class="MsoNormal">4 cups water<o:p></o:p></div><div class="MsoNormal">1 tablespoon extra virgin olive oil<o:p></o:p></div><div class="MsoNormal">4 tablespoons balsamic vinegar ( The recipe I had called for raspberry balsamic, but I didn’t have that.)<o:p></o:p></div><div class="MsoNormal">1 large or 2 small mangoes, diced<o:p></o:p></div><div class="MsoNormal">2 avocado, diced<o:p></o:p></div><div class="MsoNormal">15-ounce can black beans, rinsed well and drained<o:p></o:p></div><div class="MsoNormal">1 red bell pepper, diced<o:p></o:p></div><div class="MsoNormal">¼ cup cilantro, finely chopped<o:p></o:p></div><div class="MsoNormal">Small red onion, minced (could use about a ½ c of green onion, but I like the flavor of red better)<o:p></o:p></div><div class="MsoNormal">1 whole jalapeno pepper, seeded and finely minced<o:p></o:p></div><div class="MsoNormal">juice of 1 lime<o:p></o:p></div><div class="MsoNormal">salt and pepper, to taste<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Directions:</b><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Toast quinoa in a dry skillet over md/high heat until it starts to pop a little and slightly brown. Add 4 cups of water. Bring to a boil, then reduce to low and cook, covered, for 15 minutes or until water is completely absorbed and quinoa is fluffy. Transfer to a large bowl. Add mangoes, avocado, black beans, red bell pepper, cilantro, mint, onion, jalapeno pepper, olive oil, vinegar and lime juice. Season to taste with salt and pepper. The recipe I had served this as a cold side salad, which would be great for the summer. I however made it hot and served it that way. It was pretty amazing warm! (If you aren't eating this as a main dish like we did and you are using it as a side, halve the recipe!)<o:p></o:p></div>Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com0tag:blogger.com,1999:blog-7898785996554271270.post-1638142088700501942011-11-19T19:11:00.000-08:002011-11-27T20:24:49.810-08:00Mediterranean Chicken GF<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoXOOalokSUIaL2TIbitBtEODamlxWAfCziq95dP8GUrdjPQWAhaLoGySpv2xCKVXGQTK4f1cFAvh6dRI3VBAhdJmfnhd2JMO8YTG6OgOy4SIF0B1aTiZnG1DUP6XVM1u-IB0-IhrLq65z/s1600/DSC02139+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoXOOalokSUIaL2TIbitBtEODamlxWAfCziq95dP8GUrdjPQWAhaLoGySpv2xCKVXGQTK4f1cFAvh6dRI3VBAhdJmfnhd2JMO8YTG6OgOy4SIF0B1aTiZnG1DUP6XVM1u-IB0-IhrLq65z/s400/DSC02139+%25283%2529.jpg" width="400" /></a></div>I made supper tonight for a friend who just had a baby. This is what I decided to make her. I had seen a recipe that looked interesting, so I used it for some ingredient Ideas. I'm not a huge fan of eating a big ole chunk of meat, but this was soooo good! I will absolutely make this again!<br />
<br />
<br />
<b>Ingredients</b><br />
<br />
2 pounds skinless, boneless chicken breast<br />
1 tablespoon olive oil<br />
1/4 teaspoon dried thyme<br />
Salt and black pepper<br />
4 cloves of crushed garlic<br />
1 cup vertically sliced red onion<br />
3/4 cup dry white wine<br />
3/4 cup chicken broth<br />
1/2 cup chopped or sliced pepperoncini peppers<br />
1/4 cup pitted kalamata olives, (I used black)<br />
2 cups cherry or grape tomatoes<br />
2 tablespoons chopped fresh basil<br />
1 (14-ounce) can artichoke hearts, drained and quartered<br />
1/2 cup feta cheese<br />
<br />
<b>Directions</b><br />
<br />
Put oil in a large skillet and bring to heat over md/high. Sprinkle chicken with Salt and pepper. Add half of chicken to pan; sauté 5 minutes or until browned. Remove chicken from pan and place on paper towel on a plate. Repeat procedure with remaining chicken; remove from pan.<br />
Add onion to pan; sauté 5 minutes or until onions caramelize. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced down. (about 2 minutes). Add chicken, broth, pepperoncini, and olives, garlic, tomato, basil, thyme and artichokes; cook over low heat about 10 minutes or until all of the flavors meld together. Sprinkle with cheese.<br />
<div><br />
</div>Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com0tag:blogger.com,1999:blog-7898785996554271270.post-59342080796962814862011-11-17T13:47:00.000-08:002011-11-17T13:47:22.362-08:00Lebanese Lentils and Whole Grains<div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBrcz6ycCv4BV4y0D-tdX6LYmbgeS6dQi-zMPgumRlW5fj8piqF5Oo-LJDDj1yxtXm1KHvadiebvstd6rUAWlTdwkhnSk38PTYC0niym9XEpfdtMLe9P7UZR8r0htFM8pGeBUbhhYwyVPq/s1600/DSC02037+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBrcz6ycCv4BV4y0D-tdX6LYmbgeS6dQi-zMPgumRlW5fj8piqF5Oo-LJDDj1yxtXm1KHvadiebvstd6rUAWlTdwkhnSk38PTYC0niym9XEpfdtMLe9P7UZR8r0htFM8pGeBUbhhYwyVPq/s400/DSC02037+%25283%2529.jpg" width="225" /></a></div>Here is another recipe sent my way from my friend <a href="http://ebenbenandme.blogspot.com/">Jill</a> sent my way! I always get excited when she sends me recipes, cause she is one of few who eats crazy ethnic food like me. :) I do not lie when I tell you I ate 3 helpings of this! THREE! It is just so good! The presentation may not look the prettiest...lets be honest, Lentils rarely look pretty.....but Holy cow is it amazing! I tweaked very little on this recipe. I of course added a slight bit more cumin cause it's my fav, knocked back the oil and I was out of Cinnamon. The recipe called for a Cinnamon stick, but I didn't have that or ground so I left it out. If you have it, throw in a Cinnamon stick when you put in the cumin seeds. Gotta try this one guys it's an AWESOME meat free!</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Ingredients</b><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 cup brown or green lentils sorted for debris and rinsed<o:p></o:p></div><div class="MsoNormal">2 Tbs extra-virgin olive oil<o:p></o:p></div><div class="MsoNormal">1 teaspoon cumin seeds<o:p></o:p></div><div class="MsoNormal">1/2 teaspoon cracked black peppercorns<o:p></o:p></div><div class="MsoNormal">3 medium red onions, thinly sliced<o:p></o:p></div><div class="MsoNormal">Kosher salt<o:p></o:p></div><div class="MsoNormal">3/4 cup Himalayan whole grains<o:p></o:p></div><div class="MsoNormal">1 teaspoon ground cumin<o:p></o:p></div><div class="MsoNormal">1/4 teaspoon cayenne pepper<o:p></o:p></div><div class="MsoNormal">½ C Pine nuts<o:p></o:p></div><div class="MsoNormal">Squeeze of fresh lemon juice<o:p></o:p></div><div class="MsoNormal">Greek yogurt, for serving, optional<o:p></o:p></div><div class="MsoNormal"><b><br />
</b></div><div class="MsoNormal"><b>Directions</b><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Place the lentils into a medium saucepan and fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. <o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Meanwhile, as the lentils cook, heat oil in a large skillet. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken slightly, about 1 minute.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. (Splash the onions with a little water if they stick to the bottom of the pan.) You'll know they're done both by their deep chestnut color.<o:p></o:p></div><div class="MsoNormal">Remove about half of the onions to a paper towel-lined plate (These are to top your meal later.) Sprinkle in the ground cumin, cayenne and saute about 1 minute.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Add the whole grains and cook, stirring often until some grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and grains should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Turn off the heat, keep the lid on, and allow the grains to steam undisturbed for about 5 minutes.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Meanwhile, toast the pine nuts using, in a small dry skillet over medium-high heat, shaking often, until lightly browned.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice and a spoonful of plain Greek yogurt.<o:p></o:p></div><div class="MsoNormal"><br />
</div>Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com3tag:blogger.com,1999:blog-7898785996554271270.post-25437313534104605732011-11-12T08:30:00.000-08:002011-11-12T08:30:20.150-08:00Banana Breakfast Cookies....yes, I said breakfast cookies!<div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijyJiJyevteQY54XY4lr5pOuxN1kaMTvhv2FjpxgOrSjGKj4pdVQESwzNY916wbffkuHnszoRQ6g2CjL4YUNCAUdlJpCd6Fi7lIVMXtZDs3WQ0IG1-GKwOta7M8AYknGQVvp-SleLuWPUZ/s1600/DSC02054+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijyJiJyevteQY54XY4lr5pOuxN1kaMTvhv2FjpxgOrSjGKj4pdVQESwzNY916wbffkuHnszoRQ6g2CjL4YUNCAUdlJpCd6Fi7lIVMXtZDs3WQ0IG1-GKwOta7M8AYknGQVvp-SleLuWPUZ/s400/DSC02054+%25283%2529.jpg" width="225" /></a></div><o:p>Why not have cookies for breakfast?! Ya know ya wanna! I spent the past two days looking for recipes for cookies...I've been feeling the urge...and nothing quite struck me until this morning when I really wanted to eat junk for breakfast. I figured why not make a cookie I can eat for breakfast?! So, I went to work. I decided on adding the coconut flour and milk to add protein so it really could be in place of breakfast. If you don't care about the protein or you don't like the texture the coconut flour adds, simply remove the two coconut ingredients. Your cookies will still turn out great...less protein therefore less breakfasty but still good non the less. I enjoyed my Saturday morning cookies, and I hope you all do as well! (Goes great with a hot cup of coffee!!)</o:p></div><div class="MsoNormal"><o:p><br />
</o:p></div><div class="MsoNormal"><o:p><b>Ingredients</b></o:p></div><div class="MsoNormal"><o:p><br />
</o:p></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT0YXXgXn382R1xg7IwI4K74qxEV8TKfoeeDThEHW1hWigEc1aWqqtazzmiUofJ7t_4_7R2JatGbW9gdpfx1BVjmJTf8mdoslAn512ezREyjLoirIf0f9Mg165_M-xRKwf3C2ZpbWr26I9/s1600/DSC02051+%25283%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT0YXXgXn382R1xg7IwI4K74qxEV8TKfoeeDThEHW1hWigEc1aWqqtazzmiUofJ7t_4_7R2JatGbW9gdpfx1BVjmJTf8mdoslAn512ezREyjLoirIf0f9Mg165_M-xRKwf3C2ZpbWr26I9/s320/DSC02051+%25283%2529.jpg" width="320" /></a></div>2 ½ ripe medium bananas<o:p></o:p></div><div class="MsoNormal">1/2 cup honey<o:p></o:p></div><div class="MsoNormal">½ cup apple sauce<o:p></o:p></div><div class="MsoNormal">1 teaspoon vanilla<o:p></o:p></div><div class="MsoNormal">1 c coconut milk<o:p></o:p></div><div class="MsoNormal">2 eggs<o:p></o:p></div><div class="MsoNormal">2 cups whole wheat flour<o:p></o:p></div><div class="MsoNormal">1 ½ teaspoons baking powder<o:p></o:p></div><div class="MsoNormal">¼ teaspoon salt<o:p></o:p></div><div class="MsoNormal">1 c coconut flour<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Directions</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Heat oven to 375°F. Mash 2 the bananas. In large bowl, beat sugar, butter, vanilla, eggs, coconut milk and mashed bananas with electric mixer on medium speed, or mix with spoon, until well blended. Stir in both flours, baking powder and salt. <o:p></o:p></div><div class="MsoNormal">Drop dough about the size of 2 Tbs about 2 inches apart onto ungreased large cookie sheet.<o:p></o:p></div><div class="MsoNormal">Bake 9-11 minutes or until set and edges begin to turn light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.<o:p></o:p></div>Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com0tag:blogger.com,1999:blog-7898785996554271270.post-53946951331679116982011-11-05T18:58:00.000-07:002012-01-18T20:27:41.767-08:00Pumpkin Bread<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxN_CNaHpZcUgbxKCxIMKkMzEAsmvi28VbDBvt_1hCKBNpqZM7wciFyRw-gpWTsjAbJ70yBCEZ7KGkTDBrrg6Hf1FX3eKY9oloQZI2R0e_TtW_HL7oO3QgWn2dq3LJbm9XzeyvAuvnQhSr/s1600/DSC01874+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxN_CNaHpZcUgbxKCxIMKkMzEAsmvi28VbDBvt_1hCKBNpqZM7wciFyRw-gpWTsjAbJ70yBCEZ7KGkTDBrrg6Hf1FX3eKY9oloQZI2R0e_TtW_HL7oO3QgWn2dq3LJbm9XzeyvAuvnQhSr/s400/DSC01874+%25283%2529.jpg" width="400" /></a></div>Holy cow my mom makes THE BEST pumpkin bread on the planet!! I tweaked this so that I could eat it without feeling guilty, but I'm not gonna lie...Hers is better! I will eat mine now and plow hers at Christmas. <span style="background-color: transparent;">(It's a tradition for our fam to have pumpkin bread at Christmas.)</span><span style="background-color: transparent;"> I actually made it cause my sister</span><span style="background-color: transparent;"> is moving to Turkey and won't be able to have tasty pumpkin bread this Christmas! That's right, I said Turkey. I will be driving her to the airport tomorrow and have no idea when we will get to see her next....the cost of following Jesus huh? You all can be praying for her as she jumps into this next season. Anyhow, back to the bread. This makes 4 loaves and I freeze all but one. They are super moist, so they will go bad quicker than most so freeze the loaves you aren't eating. These also make great gifts for teachers, neighbors and friends, so bake a bunch at once and freeze em till Christmas time....again, stealing my mom's ideas. :) Love pumpkin!</span><br />
<br />
<b>Ingredients</b><br />
<br />
<div><div class="MsoNormal">29 oz can Pumpkin puree<o:p></o:p></div><div class="MsoNormal">8 Eggs<o:p></o:p></div><div class="MsoNormal">2 C apple sauce<o:p></o:p></div><div class="MsoNormal">7 C Whole wheat flour <o:p></o:p></div><div class="MsoNormal">4 c raw honey<o:p></o:p></div><div class="MsoNormal">4 Tsp Soda<o:p></o:p></div><div class="MsoNormal">1 Tbsp Salt<o:p></o:p></div><div class="MsoNormal">2 Tsp Cinnamon<o:p></o:p></div><div class="MsoNormal">2 Tsp Nutmeg<o:p></o:p></div><div class="MsoNormal">1 C water<o:p></o:p></div><div class="MsoNormal"><br />
<b>Directions</b><br />
<b><br />
</b></div><div class="MsoNormal">Mix pumpkin, eggs, honey and applesauce in large bowl. Combine flour, soda salt, cinnamon, and nutmeg in bowl.<o:p></o:p></div><div class="MsoNormal">Add dry ingredients to pumpkin mixture alternately with water, mixing well after each addition. Spoon into 4 greased and floured loaf pans.<o:p></o:p></div><div class="MsoNormal">Bake at 350 for about 30 min to1 hr. or until bread tests done. (I know 30-60 min is a drastic time difference, but I have baked them for over 45 minutes before and my last was done in 30. So.....after 30 min check the bread. When knife or tooth pick comes out clean it's done. If not, check every 5-10 minutes until done.)<o:p></o:p></div></div>Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com2tag:blogger.com,1999:blog-7898785996554271270.post-77754066500503524992011-11-02T11:23:00.000-07:002011-11-27T20:25:17.914-08:00Roasted Chick peas/ garbanzo beans GF<div style="background-color: white; color: #111111; font-family: 'Century Gothic', 'Apple Gothic', Verdana, sans-serif; font-size: 14px; line-height: 22px; margin-bottom: 1.571em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpi69w_AwOStQOS5fyaEGqLOVhFqaWonnQTmqm9ur-WjezoCMvEYf7-c6CwIslWCesaP3d8WQMWHYTjh3t-FbuodzOuFxg2DShCW_1slBYuNAJlS5qS0TxruumyLBhw4725895gHn-qGD/s1600/DSC01799+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikpi69w_AwOStQOS5fyaEGqLOVhFqaWonnQTmqm9ur-WjezoCMvEYf7-c6CwIslWCesaP3d8WQMWHYTjh3t-FbuodzOuFxg2DShCW_1slBYuNAJlS5qS0TxruumyLBhw4725895gHn-qGD/s400/DSC01799+%25283%2529.jpg" width="268" /></a></div>I found this idea some recipe site the other day. Whoever decided to roast these suckers is a genius! The recipe I found had crushed red pepper flakes and my kiddo won't touch spicy stuff anymore, so I decided, "What the heck, why not make up my own!?" I am always looking for healthy snacks and I always have garbanzo beans on hand, so this is great for us! yummy! Another quick tip....I found that if I broil them on the second day, that they turn out great and crunchier!<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Ingredients:</b><o:p></o:p></div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqe9yXmtHvs1KfsvhV7ZV-O9_3AnnUn_LzGrbE0v6QVFxtDI-XnikouLgpdFVbgs68w4hMDcB_8rD3QpUlNg9f-Km880lIKVBz9yRZHZsnTDjYFbXmk-0S2XJVHX60STZzvbH5y7fq_EBd/s1600/DSC01794+%25283%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqe9yXmtHvs1KfsvhV7ZV-O9_3AnnUn_LzGrbE0v6QVFxtDI-XnikouLgpdFVbgs68w4hMDcB_8rD3QpUlNg9f-Km880lIKVBz9yRZHZsnTDjYFbXmk-0S2XJVHX60STZzvbH5y7fq_EBd/s400/DSC01794+%25283%2529.jpg" width="400" /></a></div><br />
</div><div class="MsoNormal">2 15-oz can Garbanzo Beans<o:p></o:p></div><div class="MsoNormal">1 tsp salt<o:p></o:p></div><div class="MsoNormal">1 tsp garlic powder<o:p></o:p></div><div class="MsoNormal">1 tsp cumin<o:p></o:p></div><div class="MsoNormal">Olive oil<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Directions:</b><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Preheat the oven to 400 degree F.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Drain and rinse the garbanzo beans in a large colander. Continue to rinse until all the foamy liquid goes away.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Line the counter with a few sheets of paper towel. Place the drained garbanzo beans on top of the paper towel and let them dry for a few minutes.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Once the beans are dried, place them on a parchment lined baking sheet. Drizzle with olive oil and then sprinkle on the spices. Using your hands, toss the beans around so they are all fully coated.<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Place the baking sheet in the oven for 20 minutes and all to roast. After 20 minutes, remove the pan from the oven and give the beans a little shake and then place back into the oven for another 15 minutes shake em around a little bit and roast for another 15 minutes. </div><div class="MsoNormal">Season with salt if needed once fully roasted and then serve hot or cooled.<o:p></o:p></div>Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com0tag:blogger.com,1999:blog-7898785996554271270.post-42278766774638698702011-10-30T17:00:00.000-07:002011-10-30T17:00:04.507-07:00The Weekly Dish<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibSqkDdar7bXkN3GroXntnzCbNJ2Ev53vNXpZdTH7Am6Tc4AimWsSJccyGeeqO6QBHsiA3DLduy3gw6Oak4Zl0l-k5rILu-QJD8PPJKXHQxZ0iGW3041qb6Unhm_N2KnSC3344rQ_Ywmj6/s1600/olie3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibSqkDdar7bXkN3GroXntnzCbNJ2Ev53vNXpZdTH7Am6Tc4AimWsSJccyGeeqO6QBHsiA3DLduy3gw6Oak4Zl0l-k5rILu-QJD8PPJKXHQxZ0iGW3041qb6Unhm_N2KnSC3344rQ_Ywmj6/s400/olie3.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My sweet Olie pop's one year pictures.</td></tr>
</tbody></table>I am finally catching up with my life....Well, sorta. My laundry is still in piles in my laundry room, but I have at least caught up with a majority of life. Probably cause I have sick kids and that means we don't leave that house and no one comes over. I am getting a little stir crazy, so I have been doing some extra baking and cooking. Oh yeah, and <a href="http://darcyholsopplephotography.blogspot.com/">Darcy</a> took Olie's 1 year pictures last week, so I will probably load this post up with his pictures. He was crying THE. WHOLE. TIME. so it was miraculous she got such good pictures! She's so good! Hey, if you want a chance to win a $200 photo shoot with her, go <a href="http://ahomefordurye.blogspot.com/2011/10/its-raffle-time-with-darcy-holsopple.html">here</a> and get a raffle ticket for only $10!!! Anyhow, back to the food!! This week I think I will post these......<br />
<br />
Roasted chick peas<br />
pumpkin bread<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pqHX03Cb8wJJg_RT9oLjUhmYqHlAeRozLDBBdP_JEty2ehLUaVOie-Hl_FkZR3LPT8qSlKoEM6kE3kxf_d8monyrn59z5oeJMSwuuJQSdEirrBlsO67ln1fWif7uIQLhSWPGSTWEbfOc/s1600/olie28.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4pqHX03Cb8wJJg_RT9oLjUhmYqHlAeRozLDBBdP_JEty2ehLUaVOie-Hl_FkZR3LPT8qSlKoEM6kE3kxf_d8monyrn59z5oeJMSwuuJQSdEirrBlsO67ln1fWif7uIQLhSWPGSTWEbfOc/s320/olie28.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This pretty much captures the morning. Can not believe she got such good ones when this is all he did. :)</td></tr>
</tbody></table>Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com0tag:blogger.com,1999:blog-7898785996554271270.post-65524108619673154612011-10-29T13:04:00.000-07:002011-11-27T20:25:53.456-08:00The healthiest chili ever! GF<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTumnRm_9aXICWa94e4omxQeck4O99TqneXHP6pC8GWwaLFxx_VCAy8rL2sTVZlY1EiVB73ONiTbyMFQUlhXdL7vSiRlkIjwcZoHFr_owhMoRNn59UxAe5RVF6Zp1kbnDPmxDaBJ_nx1Uz/s1600/DSC01765+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTumnRm_9aXICWa94e4omxQeck4O99TqneXHP6pC8GWwaLFxx_VCAy8rL2sTVZlY1EiVB73ONiTbyMFQUlhXdL7vSiRlkIjwcZoHFr_owhMoRNn59UxAe5RVF6Zp1kbnDPmxDaBJ_nx1Uz/s400/DSC01765+%25283%2529.jpg" width="400" /></a></div>Growing up my mom use to use V8 juice in place of tomato juice in chili. It gave it a little bit of a thicker texture and a little zip. I loved it! The other night I had piles of veggies that I was unsure of what to do with. I figured what the heck, I will make my own veggish juice to use in my chili. I mean 12 cups of organic veggies in a pot of chili?! Can't go wrong there! You don't even notice they are in there, but you still get the benefits! If you don't have these exact veggies, throw in what you do have. There are no rules when it comes to what gets put in this soup! This is a meatless chili but you could add meat if you wanted to. Was super pleased with this recipe! Also, This makes quite a bit. I usually make a huge pot and freeze half for another time, so if you are only making it for one meal, you could halve the recipe.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFzKwaCDvpHWoS1G33lGOOElNoVV8sCwLip32mAyYq63X4wDr0D-S6rWb9yqYfRrVx9gj046iuxx2gy81A0ZO6tXNZCaCfG2_0KD-BIMwWlzmzh9wkN57EIg8sjBs5pL9CltagJU4EAxz/s1600/DSC01756+%25283%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxFzKwaCDvpHWoS1G33lGOOElNoVV8sCwLip32mAyYq63X4wDr0D-S6rWb9yqYfRrVx9gj046iuxx2gy81A0ZO6tXNZCaCfG2_0KD-BIMwWlzmzh9wkN57EIg8sjBs5pL9CltagJU4EAxz/s320/DSC01756+%25283%2529.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">veggies pre cooking<br />
<br />
</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsdbVk-oQie5KH3Hyis3gmNubSkkfxOaFPfW8zUVct3ueMVqOlqNq8HG6elnoJgScBxiQRJQFnRqYwaa7QWSZeyKDfVcO1vfSvmMc-bODTkvCACSG_ZJIyI0gw2thm4o_aVpDXpm1IKujj/s1600/DSC01760+%25283%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsdbVk-oQie5KH3Hyis3gmNubSkkfxOaFPfW8zUVct3ueMVqOlqNq8HG6elnoJgScBxiQRJQFnRqYwaa7QWSZeyKDfVcO1vfSvmMc-bODTkvCACSG_ZJIyI0gw2thm4o_aVpDXpm1IKujj/s320/DSC01760+%25283%2529.jpg" width="180" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">after cooking, add the juice and puree.</td></tr>
</tbody></table><br />
<b><br />
</b><br />
<b>Ingredients</b><br />
<br />
2 tbs olive oil<br />
3 organic celery<br />
5t organic carrots<br />
1 organic zucchini<br />
1 organic softball size onion<br />
7 organic garlic cloves<br />
1 organic green pepper<br />
1 5 oz package organic fresh spinach<br />
2 bottles of organic tomato juice<br />
2 cans organic pinto<br />
2 cans organic dark red kidney<br />
2 cans organic black beans<br />
2 cans organic light red kidney beans<br />
1 small can green chilies<br />
2 Tbs chili powder (Could use less but we like spicy stuff)<br />
3 Tbs cumin<br />
1 tsp salt<br />
1 tsp pepper<br />
1 tsp chipotle pepper ground<br />
1 tbs paprika powder<br />
Tabasco to taste ( I use 1 Tbs cause I like it hot!)<br />
<br />
<b>Directions </b><br />
<br />
Chop veggies to similar size. Heat oil in large pot, add veggies and sweat down for about 15 minutes on md/high. Add spinach the last 5 min. Add tomato juice and seasonings and puree with immersion blender to completely puree. Add in beans and let simmer for at least 30 min. I like a little plain Greek yogurt in mine, it tastes like sour cream. mmm....Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com0tag:blogger.com,1999:blog-7898785996554271270.post-50581808839985424582011-10-28T20:19:00.000-07:002011-11-27T20:26:18.576-08:00Chickpea soup GF<div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHffRI1m7f5uPpXMXkMVJgF8UpWVVYpN5P0aoiROvjyIVnFGA1MUMnLnUIgGJ0YHXoLGFWy9A9wFAT9WCxtNkJRQ94Ot9-9-EJJrE81jZD0JUyGcSvRjuzkpxcyqeCJW972_mAHRr5eNVz/s1600/DSC01750+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHffRI1m7f5uPpXMXkMVJgF8UpWVVYpN5P0aoiROvjyIVnFGA1MUMnLnUIgGJ0YHXoLGFWy9A9wFAT9WCxtNkJRQ94Ot9-9-EJJrE81jZD0JUyGcSvRjuzkpxcyqeCJW972_mAHRr5eNVz/s400/DSC01750+%25283%2529.jpg" width="400" /></a></div>My bf from elementary school (Tara) put this recipe on fb the other day and it instantly appealed to me. It is right up my alley!! The recipe she posted didn't have any spinach in it, however, I try to sneak it in wherever I can. And, since I added the spinach, I pureed it completely so my men didn't see any "green things" as Nahum calls it. Tara's recipe pureed only 4 cups of it to keep it somewhat chunky. I also think it would be good without pureeing anything, but if you want to hide the spinach, give it a good whirl with an immersion blender and your secret will be safe. :)<br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"></div><b>Ingredients</b><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2 tablespoons olive oil<o:p></o:p></div><div class="MsoNormal">2 cups finely chopped onion<o:p></o:p></div><div class="MsoNormal">8 garlic cloves, peeled and halved<o:p></o:p></div><div class="MsoNormal">4 c fresh baby spinach<o:p></o:p></div><div class="MsoNormal">4 cups water<o:p></o:p></div><div class="MsoNormal">1 teaspoon minced fresh or 1/4 teaspoon dried rosemary<o:p></o:p></div><div class="MsoNormal">3/4 teaspoon salt<o:p></o:p></div><div class="MsoNormal">½ tsp cumin<o:p></o:p></div><div class="MsoNormal">1/4 teaspoon black pepper<o:p></o:p></div><div class="MsoNormal">3 (15 1/2-ounce) cans chickpeas (garbanzo beans), drained<o:p></o:p></div><div class="MsoNormal">1 (14 1/2-ounce) can diced tomatoes, undrained<o:p></o:p></div><div class="MsoNormal"> 2 tablespoons balsamic vinegar<o:p></o:p></div><div class="MsoNormal">6 tablespoons (1 1/2 ounces) grated fresh Parmesan cheese ( I used feta)<o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b>Directions</b><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Heat the olive oil in a large pot over medium heat. Add onion and garlic, and cook for 10 minutes, or until onion starts to become transparent. Add spinach and stir until wilted.. Stir in the water and the next 6 ingredients and bring to a boil. Reduce heat, and simmer 20 minutes. Using an immersion blender completely puree. (You could leave some chunky or leave it totally chunky. I pureed it so my boys didn’t notice the spinach….sneaky sneaky. <span style="font-family: Wingdings;">J</span> Stir in the vinegar, and bring to a boil. Remove from heat. Serve sprinkled with feta cheese or Parmesan.<o:p></o:p></div>Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com0tag:blogger.com,1999:blog-7898785996554271270.post-62712110889675926572011-10-27T19:12:00.000-07:002012-01-28T12:54:39.174-08:00Peanut butter cookies<div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDBryVZznXBJRV4KCuemigjB33Lr66BM-HvxtKTBDFsNhGFgWyS57uLlgLoJXNuCN1ymv-GjrZYKBTjJZuvDmwBnsWPjGKYPZwJHDb92MHGnkQAROADHBU04bFx049BbHcWLPE61fKI4f/s1600/DSC01630+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDBryVZznXBJRV4KCuemigjB33Lr66BM-HvxtKTBDFsNhGFgWyS57uLlgLoJXNuCN1ymv-GjrZYKBTjJZuvDmwBnsWPjGKYPZwJHDb92MHGnkQAROADHBU04bFx049BbHcWLPE61fKI4f/s400/DSC01630+%25283%2529.jpg" width="400" /></a></div>Andy requested some peanut butter cookies. Great idea! I haven't made over a peanut butter recipe yet! And, can I just say.....mmmmmmmmmmmmm........ Oh my, I am not lying when I say we polished these suckers off in literally 2 1/2 days. Ok, so maybe that defeats the purpose of making them healthy, but it was so hard to have self control with these they were so good! This is one of those that I highly recommend trying out if you are wanting some good for ya desserts! </div><div class="MsoNormal"><b><br />
</b></div><div class="MsoNormal"><b>Ingredients</b><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWvEzCXpanYV9YvFFro1iL95eVShyphenhyphenj5di0Ps0CpUQg0Mwwwr_0CrWfj5Sz13rwFzjVHlpi5WGVzp_-6HgtmVufkrajq5pdRCZY0946cPsL-EoG27QulgugY_Igh69tl25OkuNyxSRAGh7E/s1600/DSC01621%25283%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWvEzCXpanYV9YvFFro1iL95eVShyphenhyphenj5di0Ps0CpUQg0Mwwwr_0CrWfj5Sz13rwFzjVHlpi5WGVzp_-6HgtmVufkrajq5pdRCZY0946cPsL-EoG27QulgugY_Igh69tl25OkuNyxSRAGh7E/s320/DSC01621%25283%2529.jpg" width="180" /></a></div>1 C raw honey<o:p></o:p></div><div class="MsoNormal">¾ cup natural fresh, ground, peanut butter<o:p></o:p></div><div class="MsoNormal">¼ cup olivio coconut butter<o:p></o:p></div><div class="MsoNormal">1 egg<o:p></o:p></div><div class="MsoNormal">1 ¼ cups whole wheat flour<o:p></o:p></div><div class="MsoNormal">¾ teaspoon baking soda<o:p></o:p></div><div class="MsoNormal">½ teaspoon baking powder<o:p></o:p></div><div class="MsoNormal">¼ teaspoon salt<br />
Dark chocolate chips optional<br />
<br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div><b>Directions</b><o:p></o:p></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Mix honey, peanut butter, coconut butter and egg in large bowl. Stir in remaining ingredients. Heat oven to 375ºF. Scoop dough onto cookie sheet about the size of 1 Tbs. IF you want to, you can put a few chocolate chips on top before you bake em. If you don't want them, leave them out. Bake 7-8 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet. Cool on wire rack.<o:p></o:p><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PxWBctfwPAMt5w57vEyIAPidvY80Is7w-ToYlS8tVKX1D-fglAbt30sVBSW2VqZQOcKnk3uUS_kvsCmQQiIbkmfMyJLElkOXGa9cI4gKSKPfgnYSWF5yYzCcrF77UQUz7A7IOolxwmRA/s1600/DSC01633+%25283%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_PxWBctfwPAMt5w57vEyIAPidvY80Is7w-ToYlS8tVKX1D-fglAbt30sVBSW2VqZQOcKnk3uUS_kvsCmQQiIbkmfMyJLElkOXGa9cI4gKSKPfgnYSWF5yYzCcrF77UQUz7A7IOolxwmRA/s320/DSC01633+%25283%2529.jpg" width="320" /></a></div><br />
</div>Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com1tag:blogger.com,1999:blog-7898785996554271270.post-26001720288374682452011-10-27T08:28:00.000-07:002011-10-27T08:28:54.473-07:00MIA<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJC7YHqTyRZV5ei1qtlRJe-Fug126D-83_XpFE44QUsPUEqNkDsknACDPgSxs-eOmjWcicLjEGnPQv7JJ-TiGx-Pc3UXAM8RE5jjBi3GXt6pT2EB72p-XP3VmrO6joeFZzfQuFxew_6Q/s1600/olie28.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJC7YHqTyRZV5ei1qtlRJe-Fug126D-83_XpFE44QUsPUEqNkDsknACDPgSxs-eOmjWcicLjEGnPQv7JJ-TiGx-Pc3UXAM8RE5jjBi3GXt6pT2EB72p-XP3VmrO6joeFZzfQuFxew_6Q/s400/olie28.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Olie pop wasn't too excited about getting his picture taken this week at his one year pics...Darce managed to get some great shots if you want to see more go <a href="http://darcyholsopplephotography.blogspot.com/">here</a>!</td></tr>
</tbody></table>It has been a while since I have posted. Sorry!! I haven't been MIA, it's just that all of my extra time has been going to <a href="http://ahomefordurye.blogspot.com/">this</a>. My life only seems to get busier and busier...ahh....<br />
<div>Can I just say I LOVE FALL! It is the season for soups, chili and all things pumpkin! I have a number of recipes to post on here. My mom's pumpkin bread recipe that I tweaked to make healthier (Super tasty....but...not gonna lie, Hers is better. :)), chili, peanut butter cookies, a chick pea soup that is AH-MAZING and a few others I can't remember right now. I will do my best to get some up as soon as possible! Thanks for hanging in there with me and for waiting patiently for some yummy fall recipes! </div>Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com0tag:blogger.com,1999:blog-7898785996554271270.post-59235316609766579702011-10-12T17:24:00.000-07:002011-11-27T20:27:18.201-08:00Acorn Squash soup~Bonus blog!!! GF<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvTDn6xBew2ZHhHA1JeaENg4y-WAkkOuZ7ZXfTFfBhSer3EA9VYb3A2ju-xl5CGiFHZ_pKaWwb_f0E5Xa-bMJeEAODmEfQjkl9IBgukZk7Vc7cs0xc2xLaHsphMhz6a2yjpCH8w7kZ_wkQ/s1600/2011-10-12_18-34-56_257+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvTDn6xBew2ZHhHA1JeaENg4y-WAkkOuZ7ZXfTFfBhSer3EA9VYb3A2ju-xl5CGiFHZ_pKaWwb_f0E5Xa-bMJeEAODmEfQjkl9IBgukZk7Vc7cs0xc2xLaHsphMhz6a2yjpCH8w7kZ_wkQ/s400/2011-10-12_18-34-56_257+%25282%2529.jpg" width="400" /></a></div>I have never been much of one for eating squash. (Other than spaghetti squash which is basically flavorless.) I can still remember gagging when my mom made me eat it as a kid. Pretty much can't stand it. Wish I could, but...I can't. Well, yesterday Andy brought home our <a href="http://www.bborganics.com/">produce box</a> and lo and behold there was an acorn squash. My first thought was "Crap. What a waste of money!" My second thought was "I like a challenge in the kitchen!" So, thus began my journey to make squash edible. I looked at about a million and one squash soup recipes and nothing struck my fancy...yes, I just said struck my fancy. :) So, I decided to make up my own and make it as healthy as I could. I am proud to say that I loved it! I ate squash and I loved it! I will absolutely make this again this fall/winter. Maybe even a couple of times!<br />
<br />
<b>Ingredients</b><br />
<br />
1 Organic acorn squash<br />
salt and pepper<br />
Olive oil to drizzle<br />
1 C red lentils<br />
4 C (1 box) chicken or veggie broth<br />
1 C kefir<br />
3 cloves garlic<br />
1 yellow onion<br />
1 cup organic frozen spinach<br />
1 tsp curry powder<br />
1/2 tsp dried dill<br />
1 tbs coconut oil<br />
<br />
<b>Directions</b><br />
<br />
Cut squash in half. Drizzle with olive oil. Salt and pepper generously. (this will be the only s&p in the soup) Place open side down in a baking dish and bake at 400 degrees for 45 minutes.<br />
While squash bakes, place chicken broth and lentils in a sauce pan. Bring to a boil and then reduce to a simmer for 20 minutes. Add spinach and seasonings to the lentils and then simmer an additional 5 minutes.<br />
Melt coconut oil in a skillet over md/high heat. Cook sliced onions and whole garlic cloves until onion is iridescent and slightly caramelized.<br />
Remove squash from oven and spoon out the insides. Place kefir, onion mixture, lentil mixture and squash in a food processor. Puree until thick and smooth. Serve with homemade bread!Erinhttp://www.blogger.com/profile/13551616874135834956noreply@blogger.com1