In my efforts to lose weight I have been experimenting in the kitchen...a lot....and you wont believe what I've found!
1. You can turn bananas into ice cream!
Fake Healthy Ice Cream
4 bananas (sliced and frozen)
2 Tbsp Peanut Butter (chunky or creamy)
2 Tbsp Cocao Powder
Put the bananas in a blender or food processor. Use the ice chopping setting and blend and blend and blend. You will likely have to stop and scrape the sides a few times. Keep going and if you are patient it will turn into a creamy consistency. Stir in the other ingrediants. Voila! Seriously I loved this so much.
2. Peanut Butter Energy Balls
Got this recipe off pinterest. I'll post the real recipe and then my modifications.
1 cup old fashioned oats
1/2 cup flaxseed meal
1/2 cup chocolate chips (I only used 1/3 and they were mini - choc. flavor gets more spread out)
1/2 cup peanut butter
1/3 cup honey ( I used 2 Tbsp.)
Stir in bowl. Press into balls. Store in fridge. SOOOOOO GOOOOOD! They are only 50 calories each depending on how big you make them. My problem is stopping after 1 or 2.
3. Energy Breakfast Smoothie
1 pkg Carnation Instant Breakfast Mix
2 cups almond milk
1 frozen banana
10 almonds dry roasted with sea salt
6 ice cubes
Blend. Drink. Enjoy. This makes enough for two people. I was seriously not hungry all day. And it was yummy. Almond milk is great for smoothies - who knew?
Yeehaw!
Shannon
Friday, January 11, 2013
Wednesday, December 5, 2012
Syrup time is here!
Apple Cider Syrup
3 cups sugar
6 T. cornstarch
3/4 tsp. cinnamon
3/4 tsp. nutmeg
6 cups apple cider
6 tsp. lemon juice
3/4 cup butter
Mix all together. Bring to a boil stirring almost constantly. Roiling boil for 2 min.
Vanilla (or caramel) Syrup
2 sticks butter melted
1 cup buttermilk
2 cups sugar
2 T. light corn starch
2 T. vanilla
1 T. baking soda
Use large saucepan. Boil butter, buttermilk, sugar, corn syrup. After roiling boil one minute take off heat. Add vanilla and baking soda. Serve.
To carmalize simmer on medium low heat for 30 min.
3 cups sugar
6 T. cornstarch
3/4 tsp. cinnamon
3/4 tsp. nutmeg
6 cups apple cider
6 tsp. lemon juice
3/4 cup butter
Mix all together. Bring to a boil stirring almost constantly. Roiling boil for 2 min.
Vanilla (or caramel) Syrup
2 sticks butter melted
1 cup buttermilk
2 cups sugar
2 T. light corn starch
2 T. vanilla
1 T. baking soda
Use large saucepan. Boil butter, buttermilk, sugar, corn syrup. After roiling boil one minute take off heat. Add vanilla and baking soda. Serve.
To carmalize simmer on medium low heat for 30 min.
Thursday, November 8, 2012
Chicken and Squash Soup
Perfect for Fall!
Another recipe from pinterest that turned out absolutely delicious only this one is healthy. ;)
Ingredients:
1 squash (the recipe called for butternut, I used acorn)
Chicken (I used thawed chicken thighs)
4 cups chicken broth
1 cup onion
2 cloves garlic
1 can kidney beans
1 can diced tomatos
1/2 cup uncooked quinoa
parsley
bay leaves
salt and pepper to taste
- Steam the squash: Cut it in half and place it in a glass dish cut side down with a cup of water. Cover tightly with foil and bake in the oven at 350 for 1 hour. When done mash one side of the squash and cut the other half into chunks for the soup.
- Pour the chicken broth into a pan. Place the chicken in the broth and cover. Cook on Medium-High heat for 15 minutes or until cooked through. Pour chicken and broth into bowl for later use.
- Put a little drizzle of oil in the pan and cook the onion and garlic until soft.
- Add the broth, the mashed squash, the tomatoes, and the quinoa. Cook over medium heat for 15 min.
- Add the chicken, the chunks of squash, the kidney beans and cook for 5-8 min. Add the parsley and bay leaves.
- Salt and pepper to taste. Serve hot.
This kept really well for a week and then it was gone. Enjoy!
Shannon
Another recipe from pinterest that turned out absolutely delicious only this one is healthy. ;)
Ingredients:
1 squash (the recipe called for butternut, I used acorn)
Chicken (I used thawed chicken thighs)
4 cups chicken broth
1 cup onion
2 cloves garlic
1 can kidney beans
1 can diced tomatos
1/2 cup uncooked quinoa
parsley
bay leaves
salt and pepper to taste
- Steam the squash: Cut it in half and place it in a glass dish cut side down with a cup of water. Cover tightly with foil and bake in the oven at 350 for 1 hour. When done mash one side of the squash and cut the other half into chunks for the soup.
- Pour the chicken broth into a pan. Place the chicken in the broth and cover. Cook on Medium-High heat for 15 minutes or until cooked through. Pour chicken and broth into bowl for later use.
- Put a little drizzle of oil in the pan and cook the onion and garlic until soft.
- Add the broth, the mashed squash, the tomatoes, and the quinoa. Cook over medium heat for 15 min.
- Add the chicken, the chunks of squash, the kidney beans and cook for 5-8 min. Add the parsley and bay leaves.
- Salt and pepper to taste. Serve hot.
This kept really well for a week and then it was gone. Enjoy!
Shannon
Nutella No Bake Cheesecake
Nutella No Bake Cheesecake
Hold the phone! This may be my new favorite dessert of all time! Yes I got it off of pinterest but unlike many other recipes this one was good Jeff and I finished the whole thing in almost two days. (The blog where this came from is called mybakingaddiction.com.) And it took less then 10 min to make. SWEET!
Step 1: Make an oreo crust by crushing 12 cookies and mixing in 3 T butter. Press this crust into your serving dishes. (The recipe suggested using pretty individual cups but I just made one big thing in pyrex.)
Step 2: With a hand mixer beat together 8 oz. of cream cheese (because I ended up eating the whole dang thing I wish I had used low fat) and 2/3 cup nutella until there are no streaks. Mix in 1 teaspoon vanilla.
Step 3: Fold in 8 oz of cool whip until well mixed and spread on top of crust.
Step 4: Cover with plastic wrap and chill for 2 hours.
Seriously so good. I think I will make this for myself on my next birthday. :)
Shannon
Hold the phone! This may be my new favorite dessert of all time! Yes I got it off of pinterest but unlike many other recipes this one was good Jeff and I finished the whole thing in almost two days. (The blog where this came from is called mybakingaddiction.com.) And it took less then 10 min to make. SWEET!
Step 1: Make an oreo crust by crushing 12 cookies and mixing in 3 T butter. Press this crust into your serving dishes. (The recipe suggested using pretty individual cups but I just made one big thing in pyrex.)
Step 2: With a hand mixer beat together 8 oz. of cream cheese (because I ended up eating the whole dang thing I wish I had used low fat) and 2/3 cup nutella until there are no streaks. Mix in 1 teaspoon vanilla.
Step 3: Fold in 8 oz of cool whip until well mixed and spread on top of crust.
Step 4: Cover with plastic wrap and chill for 2 hours.
Seriously so good. I think I will make this for myself on my next birthday. :)
Shannon
Wednesday, October 24, 2012
Resurrection Rolls
Resurrection Rolls
(aka easy-peasy cinnamon rolls)
When I was in the primary in West Seattle we made these for Easter time. My family loves them so we have them often.
You will need:
Crescent rolls
Large marshmallows
Cinnamon
Sugar
Melted Butter
Warning: these are very gooey so I usually put aluminum foil over the baking sheet for easier clean up.
First, unroll the crescent rolls. Take a marshmallow and dip it in the melted butter. Roll it in the cinnamon and sugar until well coated. Put the marshmallow on an unrolled crescent roll and roll the dough around the marshmallow pinching the sides closed. When they are all ready, bake following the normal package directions. (Which I think is 350 for 9 to 11 min, but check.) The marshmallow will melt, leak out, goo everywhere, etc.
Here is why they are called resurrection rolls: The marshmallow is the body. You embalm it in oil (butter) and rub it with spices (cinnamon and sugar). Then you wrap it in the swaddling clothes (the dough) and put it in the tomb (the oven). When you open it up the body will be gone. There will be an empty space in the roll. The primary kids loved it. My family just likes eating them. Enjoy.
Shannon
(aka easy-peasy cinnamon rolls)
When I was in the primary in West Seattle we made these for Easter time. My family loves them so we have them often.
You will need:
Crescent rolls
Large marshmallows
Cinnamon
Sugar
Melted Butter
Warning: these are very gooey so I usually put aluminum foil over the baking sheet for easier clean up.
First, unroll the crescent rolls. Take a marshmallow and dip it in the melted butter. Roll it in the cinnamon and sugar until well coated. Put the marshmallow on an unrolled crescent roll and roll the dough around the marshmallow pinching the sides closed. When they are all ready, bake following the normal package directions. (Which I think is 350 for 9 to 11 min, but check.) The marshmallow will melt, leak out, goo everywhere, etc.
Here is why they are called resurrection rolls: The marshmallow is the body. You embalm it in oil (butter) and rub it with spices (cinnamon and sugar). Then you wrap it in the swaddling clothes (the dough) and put it in the tomb (the oven). When you open it up the body will be gone. There will be an empty space in the roll. The primary kids loved it. My family just likes eating them. Enjoy.
Shannon
Indian Style Veggies and Rice
Indian-Style Vegetables and Rice
I used to think that I didn't like curry. I have since expanded my horizons and know there is a time when curry is just the thing to warm up a cold rainy day. This was my first attempt at Indian Food and I must say I thought it was great. Jeff thought is was good he wanted to eat it all himself. Brian thought it neither looked nor smelled good so I'm not sure if he even tried it. Warning: the kitchen smelled like curry the whole next day. Or maybe that was because Jeff had two more bowls finishing off the leftovers. This recipe is from a cookbook called Vegetarian Easy Dinners that I picked up at a garage sale. This is a beautiful golden color full of veggies. It warms you up from the inside out.
Ingredients:
Rice (the recipe calls for brown, I used white)
1 large red onion, cut into thick wedges
2 cloves garlic
3/4 cup water (I ended up adding more)
1/2 cup apple juice
2 medium potatos, cut into 1/2 inch chunks
1 carrot, cut into slices
2 T soy sauce
2 tsp curry powder
1 tsp ginger (they wanted fresh, I used dried)
1/2 tsp. cardamom (I didn't have this so I skipped it)
1/4 tsp. cinnamon
2 cups cauliflower
1 medium zucchini, cut into slices
1 cup frozen peas
1. Coat a large pot with nonstick cooking spray. Preheat over medium high heat. Add onion and garlic, cook and stir until onion is tender.
2. Add water, apple juice, potatoes, carrot, soy sauce, curry, ginger, cardamom, and cinnamon. Bring to a boil; reduce heat, cover, and simmer for 10 min or until potatoes can be pierced easily.
3. Add the cauliflower, zucchini, peas.
4. Serve with rice.
- Shannon
I used to think that I didn't like curry. I have since expanded my horizons and know there is a time when curry is just the thing to warm up a cold rainy day. This was my first attempt at Indian Food and I must say I thought it was great. Jeff thought is was good he wanted to eat it all himself. Brian thought it neither looked nor smelled good so I'm not sure if he even tried it. Warning: the kitchen smelled like curry the whole next day. Or maybe that was because Jeff had two more bowls finishing off the leftovers. This recipe is from a cookbook called Vegetarian Easy Dinners that I picked up at a garage sale. This is a beautiful golden color full of veggies. It warms you up from the inside out.
Ingredients:
Rice (the recipe calls for brown, I used white)
1 large red onion, cut into thick wedges
2 cloves garlic
3/4 cup water (I ended up adding more)
1/2 cup apple juice
2 medium potatos, cut into 1/2 inch chunks
1 carrot, cut into slices
2 T soy sauce
2 tsp curry powder
1 tsp ginger (they wanted fresh, I used dried)
1/2 tsp. cardamom (I didn't have this so I skipped it)
1/4 tsp. cinnamon
2 cups cauliflower
1 medium zucchini, cut into slices
1 cup frozen peas
1. Coat a large pot with nonstick cooking spray. Preheat over medium high heat. Add onion and garlic, cook and stir until onion is tender.
2. Add water, apple juice, potatoes, carrot, soy sauce, curry, ginger, cardamom, and cinnamon. Bring to a boil; reduce heat, cover, and simmer for 10 min or until potatoes can be pierced easily.
3. Add the cauliflower, zucchini, peas.
4. Serve with rice.
- Shannon
Tomato Sausage Tart
Tomato Sausage Tart
Look at me contributing! Ha!
We've been experimenting a lot lately. One dish that even Brian said was good was a sausage tomato tart recipe from allrecipe.com. Here goes:
Ingrediants:
sausage
tomatos
frozen pie crust
onion
garlic
cheese and seasoning (I used mozzarella and basil but I want to try gouda and dill, swiss and rosemary, Monterey jack and cumin and chili powder, etc)
1 cup light whipped cream
1 egg
1 T Dijon mustard (optional)
1. Cover the bottowm of the pie crust with cheese.
2. Saute the onion and garlic until the onion is soft. Add the sausage and cook until the sausage is fully cooked.
3. In a separate bowl beat the egg. Add the cream and mustard. Then add the hot sausage onion mix and stir until well mixed.
4. Put the sausage mixture over the cheese.
5. Add a thick layer of sliced tomatos.
6. Last layer is another covering of cheese and seasoning.
7. Bake at 375 for 30-40 min.
Shannon
Look at me contributing! Ha!
We've been experimenting a lot lately. One dish that even Brian said was good was a sausage tomato tart recipe from allrecipe.com. Here goes:
Ingrediants:
sausage
tomatos
frozen pie crust
onion
garlic
cheese and seasoning (I used mozzarella and basil but I want to try gouda and dill, swiss and rosemary, Monterey jack and cumin and chili powder, etc)
1 cup light whipped cream
1 egg
1 T Dijon mustard (optional)
1. Cover the bottowm of the pie crust with cheese.
2. Saute the onion and garlic until the onion is soft. Add the sausage and cook until the sausage is fully cooked.
3. In a separate bowl beat the egg. Add the cream and mustard. Then add the hot sausage onion mix and stir until well mixed.
4. Put the sausage mixture over the cheese.
5. Add a thick layer of sliced tomatos.
6. Last layer is another covering of cheese and seasoning.
7. Bake at 375 for 30-40 min.
Shannon
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