Sunday, March 4, 2018

Clean Eats German Pancakes

2 Tbs. coconut oil
6 whole eggs
1 cup milk {can use almond}
1 cup Kodiak Cakes Power Cakes mix
1/2 tsp. sea salt
1/2 tsp. vanilla extract

1. Preheat oven to 425 degrees. Add coconut oil to a 9x13 glass baking dish and place in the oven to melt.
2. Add all other ingredients to a large mixing bowl and beat on high for 5 minutes. DO NOT skip this step or it won't rise properly.
3. Remove pan from the oven and pour batter into the hot coconut oil. Bake for 20 minutes.
4. Cut into 8 squares. Top with whipped coconut cream, strawberries, raw honey and unsweetened shredded coconut.

Saturday, January 20, 2018

Good Girl Limeade Moonshine

1 lime or lemon (quartered)
1-2 Tbsp. sweetener of choice (stevia or honey)
2 Tbsp. apple cider vinegar with Mother
1 tsp. powdered ginger

Blend lime and water in blender. Strain and add all other ingredients in a quart jar, mix well. 

Fill remainder of jar with ice & water & enjoy the kick! 

Can add 5 strawberries for strawberry limeade/lemonade.

from: Heather

Friday, January 19, 2018

Apple Cinnamon Protein Pancakes

Nonstick cooking spray
1 medium apple peeled, sliced
1/4 tsp. ground cinnamon divided use
4 large egg whites (½ cup)
½ cup unsweetened applesauce
¼ cup unsweetened almond milk
1 scoop whey protein powder vanilla flavor
¼ cup old-fashioned rolled oats
2 Tbsp. coconut flour
1/2 tsp. cinnamon
½ tsp. baking powder
½ tsp. ground ginger
1 dash ground nutmeg

Heat medium nonstick skillet lightly coated with spray over medium-low heat.
Add apple and ¼ tsp. cinnamon; cook, stirring constantly for 3 to 4 minutes, or until apple is soft. Remove from heat. Set aside.
Combine egg whites, applesauce, and almond milk in a small bowl; mix well. Set aside.
Combine protein powder, oats, coconut flour, baking powder, remaining ½ tsp. cinnamon, ginger, and nutmeg in a medium bowl; mix well.
Add applesauce mixture to oat mixture; mix until just blended.
Heat large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through.
Divide pancakes between three serving plates. Top evenly with cooked apple slices.

Thursday, January 18, 2018

THE Pie Crust

1-1/2 cup Crisco (vegetable Shortening)
3 cups All-purpose Flour
1 whole Egg
5 Tablespoons Cold Water
1 Tablespoon White Vinegar
1 teaspoon Salt

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

from: Pioneer Woman

Wednesday, January 17, 2018

Salsa Verde Chicken Enchiladas

15-ish white corn tortillas
Cooked & shredded chicken (can use rotisserie if desired)
1 jar mild Salsa Verde
Mozarella & Cheddar cheese, shredded

Spread some of the salsa in the bottom of a 9x13 baking dish - just enough to loosely cover.

Wrap a stack of the tortillas in a towel & warm in the microwave for 30 seconds. Fill each tortilla with shredded chicken and a little bit of cheese, roll up and place seam side down in the baking dish.

Spoon more salsa over the top of the enchiladas, sprinkle with cheese & cover with foil & bake at 350° for 25-30 minutes. Remove foil for the last 5 minutes to brown the cheese.

Audrey's little note: This is pretty light/healthy, depending on how much cheese you use. To lighten up even more, limit or omit the cheese inside the enchiladas & sprinkle the top with queso fresco. Serve with desired toppings (sour cream, chopped cilantro, salsa) & a side salad.

adapted from: Skinnytaste & Pinch & Swirl

Wednesday, December 27, 2017

Tara's Yogurt Pudding Fruit Salad

1 large container vanilla yogurt
1 large box vanilla pudding
1 small tub Cool Whip
bag frozen raspberries
fresh raspberries (optional)

Mix all ingredients together, chill & enjoy!

from: Tara

Wednesday, October 25, 2017

Pumpkin Chocolate Chip Bread

2 1/2 c. white flour
1 c. whole wheat flour (white wheat preferred)
2 1/2 c. granulated sugar
2 tsp baking soda
2 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp salt
1 (15-ounce) can pumpkin puree (not pie filling)
1/2 c. canola, vegetable, avocado or melted coconut oil
1/2 c. plain greek yogurt
4 large eggs
2/3 cup water or buttermilk
1 to 2 c. chocolate chips (toss with a few tsp of the dry ingredients before mixing in to prevent sinking

Preheat the oven to 350 degrees F. Place a ramekin filled with water in the oven during preheat. Grease two 9-inch by 5-inch loaf pans or three 8 1/2-inch by 4 1/2-inch loaf pans, line with parchment paper for easier removal.

In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
In a medium bowl or in a large liquid measuring cup, whisk together canned pumpkin, oil, yogurt, eggs and 2/3 cup water (or buttermilk) until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in the chocolate chips. Pour batter in prepared pans.

Bake the bread for 50 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.

This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.

adapted slightly from: Mel's Kitchen Cafe