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Wednesday
Jul022014

Fourth of July Desserts sure to please everyone! 

Independence Day is just three days away. And because it's on a Friday that means extra time with family, extra bbq's, extra time in the sun. 

And... extra dessert. Because really... come on... what did you think this was going to be about?

Here are four of the most popular desserts on this blog that I am sure you and your family and friends will love as you watch the fire works light up the July sky. 

1. Deep Dish Fruit Pizza. I will actually be making this to take to my mom's house. But I am going to make it look like an American flag with berries!! I use coconut oil in my recipe, but you could just use a tube of premade dough. 

2. Strawberry Cheesecake Cupcakes.  These are devine. My sister asks for these by name. They require some effort, but man they are worth it. Plus, fresh strawberries are in season and taste amazing!

3. Lemon blueberry poundcake cupcakes.  Yes, back to back cupcake recipes. The lemon and blueberry flavor mixes so well with the frosting. Try them. 

4. Cookies and Cream Pie. This pie is so simple to make. You can throw it together last minute, people will love it. It's cool and creamy and delicous! 

What desserts are you making this summer? 

 

Wednesday
Jun182014

Fish tacos in a bowl

There are foods that just scream summer: ice cream, lemonade, bbq, fresh pico de gall and tacos. 

I am trying to cut back on the amoun of flour I eat during the week, but I LOVE my fish tacos. So I had to come up with a healthier option. 

Why not put it in a bowl with quinoa? After all, quinoa is loaded with fiber and protein. 

What you'll need:

2-3 tilapia filets or your fish of choice

juice from two limes

black pepper

2 tbsp dried cilantro

Pico de Gallo

2 cups cooked quinoa

1-2 avocados

Preheat your oven to 350. Sprinkle fish with cilantro and squeeze the lime juice on top. Bake for 20 minutes. 

When the fish is done break it up with fork. Place your fish over a bed of quinoa and serve with your pico de gallo and avocados. 

What summer foods have you been cooking? 

Monday
Jun022014

Low Carb Eggplant Lasagna 

If you have read this blog for any amount of time you have already figured out that I LOVE pasta. Love it. Live for it. 

But, it doesn't love me back. Just ask my waist line (or what used to be waist). So I have been cutting back on my carbs. But I miss lasagna. I miss the cheese and tomato goodness. I miss it!!!

So I decided to lasagna loaded with vegetables and sub out my noodles for eggplant. It was a hit! Even Jason liked it. (And he is far more picky than he will ever admit.)

This recipe is a little involved, but pretty easy. 

What you'll need:

1 large egg plant, cut into thin circles

1/2 pound lean ground beef or turkey (or chicken or venison etc.)

1 egg

2 garlic cloves, minced 

1 red bell pepper, cut into strips

2 cups spinach

1 container cottage cheese

2 cups mozzarella cheese ( I ran out and had to use cheddar!!)

One jar pasta sauce or this recipe for homemade

Step 1. Preheat your oven to 350. Place the thin slices of egg plant on an oiled cookie sheet and bake for about 10 minutes. You need to dry them out a little. 

Step 2. In a skillet over medium heat, warm up some olive oil (coconut oil works fine too). Cook your garlic for a little less than minute to get the rawness out. Then add in your meat and brown. Throw in your bell pepper at this point and cook until tender. 

Step 3. In a food processor combine your sauce and spinach and process until fully incorporated. This will just add some extra nutrition to your sauce. Why not??

Step 4. In a bowl combine your cottage cheese and egg and whisk together. 

Step 5. Now, using a LARGE casserole dish or baking pan, line the bottom of the dish with a layer of egg plant. Then layer your ingredients as you would in a regular lasagna, alternating eggplant, meat, sauce and cottage cheese. Then cover the entire thing with mozzarella. 

Step 6. Cover your pan in foil and bake at 350 for 30 minutes. 

What are some recipes you've experimented with recently? 

Monday
May122014

Homemade Gummy Snacks with no refined sugar

 

Can candy be healthy? Hmmmm....  I don't know. Maybe if it is made with freshly squeezed juice, protein packed gelatin and raw honey. 

I am not an overly crunchy mama. I wish I were. I am more of a semicrunch lady. But I am cutting back on my own sugar intake and my toddler's in the process. It's hard, because I love the sweet things in life. 

But last week I decided to try my hand at a little healthy treat we could both enjoy. 

I had seen a few people make homemade gummies and so I decided they might be worth a shot! I found a few recipes online, combined the ideas I liked and went for it. 

Best of all, it only took three ingredients!

What you'll need:

3 tbsp *gelatin. I said gelatin. NOT jello.

1/3 cup ** lemon juice, I used fresh squeezed. Boy was that some effort!

3-5 tbsp raw honey

You will also need a candy mold or ice tray. 

And that's it! Put all three ingredients in a saucepan over a medium heat. Stir until all the gelatin has dissolved. I poured mine into these super cute flower shaped molds I got at the Dollar Tree. So cute!

I put mine in the fridge for an hour or so and then pulled them out with my fingers. 

Ry really enjoyed the candy and asked for more. I liked it too, so this recipe was a hit. 

** You could use any juice you wanted. I tried pineapple and that worked too, although the flavor was not as strong. 

*You can buy the fancy gelatin online, or if you are wanting to experiment and not spend a lot of money try the Knox brand. I know it's not the super healthy grass fed kind, but I would hate to spend all that money and then find out my kid thought they were "yucky"

I like that these are a healthy alterative to gummy bears and other snacks. Plus they were easy to make and have no food coloring in it. 

What do you think? Have you ever made homemade treats like this before?

Wednesday
May072014

Cilantro Fish Taco in a Bowl 

As you've probably gathered, if you've read this blog for any amount of time, I really love fish tacos. I mean really love them. 

They are light and easy to make and flavorful and they make me happy. 

Last week though I was in the mood for something a little different. Why not make a taco bowl? So I used quinoa. This recipe is LOADED with protein and flavor and look at how colorful it is!

What you'll need:

2 cups cooked quinoa

Four tilapia fillets

1/2 cup chopped cilantro 

juice from 1 lime

1 tsp cumin

2 garlic cloves, minced

1 avocado 

Pico de Gallo 

In a bowl whisk together your lime juice, cumin, cilantro and garlic. Rub the mixture into your fish. Then bake at 350 for 20 minutes. 

Once your fish is thoroughly cooked, break apart into bite sized pieces. Serve over your quinoa, garnish with avocado and Pico de Gallo. 

What's cooking at your house?