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Old favorites, new favorites

Published on January 26, 2016, by in Update.

I have really enjoyed being back in the kitchen more since the start of the new year. When we travel a lot, we do as I think most people do, shop for convenience and speed. I hadn’t been making nearly as many things from scratch. I’ve really enjoyed having homemade nut milks among other things on hand. One of my favorite things to make with homemade milk is chia pudding. It makes a delicious and filling breakfast. Another thing I’ve done to help myself have more time in the kitchen is on occasion I get some of my groceries delivered. I still buy almost all of my staples at Aldi, but this really helps me to cut down on running to 3 different grocery stores, which can take up most of 1 weekend day, when you don’t have a car. What grocery delivery service do I use? Artizone! I love them. They are

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DIY coconut butter

Published on February 26, 2015, by in Recipes.

I love coconut butter. I had attempted to make it once before and it didn’t work because I attempted to use reduced-fat coconut flakes. When I use full fat, unsweetened coconut flakes, I come out with a delightfully creamy and rich coconut butter. How does one use coconut butter? I love coconut, so I think you can use it on anything or simply eat it by the spoonful. I love to put it on my oatmeal and sweet potatoes. When it’s warm it becomes all melty and delicious. Cold, it’s more like a rock that you have to chisel at. So how do you make this magical stuff? Simple! Ingredients: 12 ox full fat, unsweetened coconut flakes Directions: Put coconut flakes in blender. Blend in a high-powered blender on high for 1 minute. Use tamper to push down if necessary. Give it a little stir to see if you like the

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DIY cashew milk update

Published on February 6, 2015, by in Recipes.

Since the first batch of coconut milk was so thick, creamy and delicious, I wanted to recreate it as a thinner version. While the thick and creamy version is more like a whole milk or half and half, perfect for drizzling and coffee creamer, it would be very heavy for cereal. This time, I soaked 1/2 cup cashews over night, rinsed and blended with 3 cups cold water. This came out more like a 1% milk. Perfect for daily use. I may still make another smaller batch of the thicker consistency for my coffee. Has anyone else made cashew milk? What is your favorite ratio?

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DIY cashew milk

Published on February 2, 2015, by in Recipes.

I finished my strict healthy eating plan on Saturday night. I felt great doing it and decided I would reintroduce things one at a time as long as they felt comfortable and I didn’t have any adverse effects. Two of the biggest changes I noticed is that I wasn’t bloated or congested while eating like this. I have long suspected my congestion is related to certain foods and seasonal allergies. I have made DIY almond milk in the past, so I decided to make some cashew milk to continue on the no dairy path. Wow. It’s really amazing. Rich. Creamy. And it doesn’t need strained like almond milk. No pulp! Soak one up of almonds in water for a minimum of 4 hours. I soaked mine overnight. I was amazed by the little balls of oil that floated on top of the water after soaking. Then, drain and rinse cashews

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No sugar Fed UP Challenge-Day 4

Published on June 5, 2014, by in Recipes, Update.

Brian and I are on day four of the Fed Up Challenge of not eating any added sugar. For the most part, we are both doing great! I’m so proud of Brian as he has given up regular and diet pop. I kicked that habit a few years ago and it was tough. I was a Diet Coke addict. The hardest part is there is very little “quick” food to go to. It’s all processed and has added sugar. Last night I was really tired from 3 nights in a row of bad sleep and didn’t have the energy to make dinner. Finally, I came up with some quick Mexican pizzas with corn tortillas, black beans, sweet potato, corn, and chicken. I topped them with hot sauce and cheese. Added an apple with a little coconut butter as a side and called it a meal. So, what’s the plan for

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Baba Ghanoush

Published on April 24, 2014, by in Recipes.

    So. I was lied to. I found a recipe for baba ghanoush called 3 Minute Baba Ghanoush. It took way more than 3 minutes. It was also delicious. Ingredients: 1 roasted eggplant(see below) juice of 1 lemon 1/4 cup tahini 2 cloves garlic 1 teaspoon salt 2 tablespoons EVOO fresh ground pepper, to taste So… to get a roasted eggplant, take a small(1-1.5 pounds) eggplant, prick it with a fork a few times, and bake it for 30-40 minutes at 400F. Pre and post-roasted eggplant: Let the eggplant cool, slice long ways and scoop out the innards. This is the part that definitely took longer than 3 minutes. Place the inner scoopings of eggplant and remainder of ingredients in a powerful blender(I have a Vitamix). Start on low and gradually increase speed. Blend on high for about 30 seconds until your baba is incredibly smooth and creamy. Pour

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Cinnamon roll waffles

Published on February 14, 2014, by in Recipes.

This is a quick and easy breakfast that makes it seem like you took a long time making it. I can’t even say this is a recipe. More like a hack or a trick to do. You could start out by making cinnamon rolls from scratch, but for my first time trying this I didn’t want to waste the time if the end product wasn’t going to turn out well. If you have a waffle iron, plug it in and heat it up. Crack open a can of cinnamon rolls. Place 1-2  in your waffle maker and close that beast. When the light on their waffle maker says they are done, open the waffle maker and lift them out. Squeeze on some icing from the packet the tube of cinnamon rolls provided you. Serve to your loved one in bed. In the future, I would like to make them with

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Sprouting lentils

Published on February 13, 2014, by in Recipes.

Wow. Sprouting lentils are delicious and easy! Why didn’t I start doing this years ago? I started out with a one quart mason jar. I rinsed 1/3 cup of brown lentils then soaked them for 12 hours. After 12 hours, I drained the water they were soaking in, rinsed and drained them again. Get out all the water you can and turn the jar on its side out of direct sun light. Repeat rinsing and draining each morning and night. After 24-36 hours you will see your lentils starting to sprout. Start eating them anytime after they start to sprout. Eat them as a snack, put them on salads and sandwiches. They are so delicious, a great source of protein and fiber. When I started sprouting, I used a cut up old dish towel under the lid of the mason jar to drain. Halfway through the process, I received and

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Take out fake out sesame chicken

Published on October 11, 2013, by in Recipes.

I actually like this better than take out sesame chicken. No gross fried breading, the sauce has more flavor, it’s healthier than ordering out and cheaper! The best part… Drum roll please…. It’s ready in less time than delivery. Seriously, it took me less than 30 minutes from start to finish. Boom! That is what I call a win-win situation. Adapted from Gimme Some Oven. Ingredients: 1 pound boneless, skinless chicken breasts(trimmed and cut into 1 inch pieces) salt and pepper 3 tablespoons reduced-sodium soy sauce 2 tablespoons rice wine vinegar 2 tablespoons honey 1 garlic clove, minced 1/2 teaspoon ground ginger 1 teaspoon cornstarch 1/2 cup thinly sliced green onions 2 teaspoons toasted sesame oil 1 teaspoon sesame seeds olive oil Steamed broccoli(optional) rice or quinoa for serving Heat a little olive oil or non-stick spray over medium-high heat in a large skillet. Season chicken with salt and pepper

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Easy DIY PSL

Published on October 10, 2013, by in Recipes.

Starbucks has nothin’ on this pumpkin spice latte. Real pumpkin is better than fake pumpkin flavored syrup any day(not to mention nutrients and fiber)! It’s the perfect lazy weekend morning drink. Ingredients: 2 cups unsweetened vanilla almond milk(or any milk of your choice) 3 tablespoons pure pumpkin 2 tablespoons pure maple syrup 1/2 teaspoon vanilla(double if you are using unflavored milk) 1/2 teaspoon pumpkin pie spice 1 cup espresso or strong brewed coffee Combine milk, pumpkin, vanilla, spice and maple syrup in a saucepan over medium heat. Heat until steaming, then whisk or use frother to make very foamy. I have this Aerolatte frother and love it! Not only does it make a great latte, but it’s also great for emulsifying dressings. Divide the delightfully frothy mixture between two mugs. I used my double-walled glass coffee cups so you could see what was happening. Then, carefully pour hot coffee down

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