Category: Recipes
Goodbye 2012, Hello 2013
| January 16, 2013 |
2012 was a BIG year for me! I tried so many new things and really got out of my comfort zone in all categories. First things first, I owe you the links to the recipes that I got in the mail from The Great Food Blogger Cookie Swap. Sorry, I have been neglecting my blog for a bit. What can I say? I don’t think I am the only one that slacks a bit during the holidays.
Peppermint Pinwheels from Wanda, My Sweet Zepol
Molasses Cookies from Faith, The Stirring Place
Chocolate Turtle Cookies from Sam, Yankee In Nashville
***Quick note: Absolutely LOVED that the bloggers sent me these cookies in single serving packs. The cookie pops were individually wrapped keeping me from over eating them. The molasses cookies were wrapped in about 3 cookies per bag so they were easy to grab for my lunch. The turtle cookies were so decadent, one was plenty to satisfy a craving. Great tip for resisting cookies during the holidays. If you are tempted to eat a ton (let’s be honest, who isn’t tempted?) then bag them up for lunches in single serving zip-lock bags.
Next up, 2012 year in review. Broke so many PRs and really embraced my goals and what I wanted to do. Here’s a few highlights of my year…
Let’s talk 2013. This year will be bigger and better! I have already started studying to earn my Certified Personal Trainer cert with plans to earn a cert for nutritional counseling as well. (I am addicted to learning. Before I die I bet I’ll have a million certs and degrees for anything and everything.) I also have my Tinkerbell Half Marathon on Sunday (YIKES!) and I have signed up for the Disneyland Dumbo Double Dare in September and plan to sign up for the Walt Disney World Wine & Dine Half Marathon to earn my Coast to Coast medal. I might even add a little Tough Mudder to the mix but I am still not sure. The thought of getting shocked from live wires doesn’t sound too fun to me.
In addition to all my planned runs (and my unplanned runs), I am going to focus a lot more on my diet. Less healthier and more healthy, so I hope your ready for all my recipes. I have also decided to drink less (alcohol). I have decided I will save all my drinking for special occasions like birthdays, vacation, the 4th of July… no more drinking-because-its-fun type of nights. With alcohol, you are drinking pure calories, encouraging blood sugars to spike, and when you drink enough (enough for the fun to begin) you weaken your immune system. It’s just not a good thing to be drinking in excess.
I have also been inspired by all those before and afters on Pinterest. If they can do it, so can I. This past year I have being going at a slower pace in reaching my goals. Yes, I am getting there but why not light the match and get there a little faster?
Here are a few things I plan to do for 2013:
- Alcohol should be enjoyed at a minimum
- Exercise 6 days a week
- Eat better
- 8 hours a sleep a night
- 1,000 miles run total
- Get my CPT cert
- Get my Nutrition Counseling cert
- Pledge not to use the elevator at my work (stairs only!)
…and I am sure there will be many other things I will add to this list as the year goes by. But that’s what updating my blog is for 🙂
[Vegan] Almond Maple Kiss Cookies
| December 12, 2012 |
This year I had the pleasure of participating in The Great Food Blogger Cookie Swap, hosted by The Little Kitchen and Love & Olive Oil. What is this you ask? After signing up, every blogger received the names of 3 other bloggers. We were tasked with creating the perfect cookie recipe to send to them. In return, we were mailed cookies from 3 bloggers that had our name. In addition to all the cookie love going on here, OXO also sent us a super cute “Be A Good Cookie” spatula in honor of the partnership with Cookies for Kids Cancer, a non-profit that funds new therapies used in the fight against pediatric cancer.
Batch after batch, I tried my best to create a tasty and healthy cookie. My first was an oatmeal based ginger snap cookie. While it tasted amazing, it was more of a biscotti. (Don’t worry, I’ll post it up later.) Next I tried an almond maple cookie. While it was yummy, it needed something a little extra but I also wanted to cut out the extra sugars. Now, low and behold my final recipe. I hope you enjoy.
PS – Stay tuned later this week! I will be posting the cookies that I received in the mail from other bloggers.
![[Vegan] Almond Kiss Cookies via NomNomCrunch.com](http://nomnomcrunch.com/wp-content/uploads/2012/12/Almond-Kiss-Cookies1.jpg)
[Vegan] Almond Maple Kiss Cookies
- 1/2 cup raw almond butter
- 1/2 cup raw maple syrup (or the maple syrup of your choice, sugar-free etc)
- 3 tbsp walnut oil
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup whole wheat flour
- [vegan] dark chocolate kisses
Directions
Preheat oven to 350 degrees. Mix all the ingredients together excluding the kisses using a stand mixer (or work those muscles and do it by hand), beginning with the wet ingredients and slowly adding in the dry ingredients. Make small round balls with the dough and place on a non-stick cookie sheet or use non-stick cooking spray.
Using either your hands or a spatula (I used my super cute “Be A Good Cookie” one) and press the balls down into thick discs. Due to the lack of sugars and eggs and such, the cookies don’t naturally flatten on their own during the baking process. Bake for 8 – 10 minutes (time can vary depending on cookie size).
Once you take them out of the oven, kiss* each cookie in the center while the cookies are still hot and let the chocolate slightly melt onto the cookie to bind the kiss to the cookie. I like to go around and do a double press, so after all my cookies have a kiss I press on the kiss one more time which makes an extra little ring around the cookie. It helps bind the chocolate to the cookie and I also like the way it looks.
If you’re going to send out your cookies to someone special, remember USPS has free boxes. Just ask. They had the perfect size box for cookies when I went. Just remember to pack your cookies well so they don’t arrive broken. Also, be sure to let the post man know that the items are fragile and perishable.
Depending on how heavy your cookies are and where you are sending them, they can cost anywhere from $5 to $20. So just keep that in mind when selecting your cookie tin or jar. Glass jars can be expensive to ship. And don’t forget to check your shipping price in comparison to the flat rate boxes. In some cases it can be cheaper to upgrade to the flat rate option.
Banana Sweet Potato Souffle
| November 5, 2012 |
While it may not seem like fall in SoCal these days (it was 100 degrees today), it doesn’t mean I’m not enjoying the wonderful flavors of autumn. My favorite fall flavor, hands-down, is CINNAMON! I have been adding it to everything. And it adds flavor without extra calories. Just wait for all my cinnamon recipes coming up! I’m so excited to share.
But my recipe below does have added sugar, so if you’re watching your sugar intake, as we all should be doing, just take note of the amount of sugar. And I guess you could always not add the sugar and it will still taste pretty good, but I personally like the added sweet. What harm is a dessert every here and there? Maybe you should try replacing the pie at Thanksgiving with this! I promise it’s healthier than most pies out there.
Banana Sweet Potato Souffle
- 2 sweet potatoes
- 3 overripe bananas
- 3 eggs
- 3 tbsp raw sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp all spice
- optional: 1/2 tbsp ground flax (it’s good for you!)
Directions
Preheat oven to 375 degrees. Pierce sweet potatoes, wrap in foil and bake for 50 minutes or until tender. Place sliced (peeled) bananas and baked sweet potatoes (with the skin, we all know that’s where all the nutrients are) in a food processor until the mixture is somewhat smooth. Then add the rest of the ingredients starting with the eggs and working your way down the ingredient list until all have been added.
Spray your ramekins (or bowls or mugs, whatever you choose) with non-stick cooking spray. Fill your ramekins 80% of the way. They will rise a little but not like a cake would. Bake 35 minutes or so until bake is heated all the way through and the top of the souffles have a golden color to them (like my picture). Let cool and serve.
Tastes great with ice cream, but that defeats the purpose of it being a healthier dessert 😉
**You might need to cook your’s more or less depending on the size of your containers. This recipe filled 4 of my bowls and 40 minutes seem to do the trick. If this recipe fills 6 of your ramekins, then you might need to decrease your baking time.
‘Healthy’ Halloween Cocktails: The Hills Have Eyes
| October 29, 2012 |
You might not want to ditch your go-to drink of choice and I don’t blame you. We all have our favorites. But why not goul them up for Halloween?
Some of the healthier drink options at any bar or house party can be plain and very un-festive. The best choice of alcohol when it comes to calories is generally vodka and the best mixer is always soda water. When I go out and I want to drink on the healthier side, I usually pick a vodka soda with a splash of cranberry and a lime wedge. (And yes, I have gone to fun themed bars with all these great drinks and the bartenders have said my drink of choice is boring.)
Anyways, with these cocktail garnishes I made any drink can be festive. Put them in a vodka soda or martini as is. Or if you wanted to put it in a fruity drink or something that may not mix well with the olive, freeze them with water in the ice cube tray. Just finish your drink before the ice cube melts. These also look GREAT in red sangria. A perfect Halloween drink idea for a crowd.
Halloween Cocktail Eyeballs
- Radishes
- Manzanilla Olives
- Paring Knife
- Extra Small Melon Scooper or Equivalent
- Optional: Ice Cube Tray
Directions:
After washing your radishes, use your paring knife to slice the stem off. Carefully (very) use the blade to scrape the red off the radish. (Word to the wise, always scrape away from your body. You have less a chance to slice your thumbs.) It’s ok to leave some of the red still showing. It gives it a veiny look.
Use your melon scooper to make a hole the size of the olive in the radish. The hole should be at the opposite pole to the string of the root. If you don’t have a small enough melon scooper (like myself), improvise. I used the tip of my potato peeler because it was the perfect shape to scoop and had a semi pointy end to break into the radish. You can also use a paring knife here but it will be a lot harder to get a scoop versus a cut.
Then slice an olive in half and insert the rounded end into the hole you made in the radish. Adjust the size of the hole in the radish until it’s a snug fit.
Tip: If you are having trouble with your olive staying in the radish, use a toothpick to hold it in place. It actually adds a different creepy look. Insert the toothpick so the stick is perpendicular to the “line of vision” to the eye or through the side and out the other side. Meaning, if you are looking at the eyeball straight in the eye, you should see the stick on a plain and not pointing at you. Just be sure you get the stick in both the radish and the olive. Otherwise it won’t do it’s job holding the eyeball together.
Optional: Place one eyeball each in the sections of an ice cube tray. Fill water to the top of the tray. Freeze. Now you can use your eyeball in any drink with out worry that the flavors of the radish and olive will clash.
‘Healthy’ Halloween Cocktails: The Sludge Monster Martini
| October 20, 2012 |
Halloween is approaching fast! I still don’t have a costume but this Halloween inspired martini might help bring the creative ‘juices’ out.
The biggest thing to remember with cocktails are the hidden calories and fat in every sip. So I’ve devised a few healthier drink recipes that will meet your needs to party while minimizing the excess calories from syrups and other dangerous things.
My Sludge Monster Martini has that spike that makes it party (and monster) worthy. Now what makes my cocktail ‘healthy’? Well without the alcohol, it’s basically a juice cleanse assuming the pineapple juice you choose to use doesn’t have added sugars. I think it’s safe to say alcohol isn’t healthy. That’s why this is ‘healthy.’
The Sludge Monster Martini
- 1/2 cup fresh spinach
- 1/2 red delicious apple
- 1 tsp lemon juice
- 1 tbsp orange juice
- 1 shot triple sec
- 1/2 shot vodka
Directions:
In a blender or food processor, puree all ingredients except the alcohol. I had to use a food processor because my blender wouldn’t puree such a small amount of ingredients. After everything is liquified, pour the green mixture and alcohol into a shaker over ice. Shake and pour into a martini glass to serve.
**You can also make the green juice ahead of time in a large batch. Multiply the ingredients by the number of drinks you’d like to make. Just keep in the fridge and be sure to shake (or stir) the green juice before adding the alcohol to make the martinis. The pulp tends to settle at the bottom if you let it sit for too long.
Gluten Free Banana Bread Baby Cakes
| October 16, 2012 |
I love bananas. Let’s just put that out there. Well I happen to have a bunch of overripe baby bananas. As any baker knows, NEVER throw away those spotted nanas. What do you do with them? You bake!
Now let’s talk about baby bananas. Yes, there is such a thing. You can find them at your regular super market (or at least I find them at my regular super market). They are so adorable and have a slightly creamier texture. They look like regular bananas, only snack size. Perfect for lunches or for a quick snack. Or in my case, what kind of baby cake recipe would this be without baby bananas?
My Gluten Free Banana Bread Baby Cakes are made with almond flour to mimic bread. I am not a xanthan gum fan so I often use other flour alternatives. Because of this, these cakes don’t keep as long. If you wait more than a day to eat, they will start to have a mushy texture so plan to bake last minute for a party or event. And did I mention, if you skip the frosting and caramel, these are completely Paleo Diet friendly!
Gluten Free Banana Bread Baby Cakes
- 3 eggs
- 1/4 cup walnut oil
- 1/4 cup raw honey
- 2 tbsp cinnamon
- 1 tbsp vanilla extract
- 5 mashed baby bananas (or 2 regular bananas)
- 1 1/4 cup almond flour
Cream Cheese Frosting
- 6 tbsp of unsalted butter
- 16 oz cream cheese
- 3/4 cup agave nectar
- 4 tsp vanilla extract
**Optional caramel to drizzle on top. I used store bought caramel but you can make yours from scratch if you like.
Directions
Preheat oven to 375 degrees F. Whisk all the ingredients together in order adding each one by one as you whisk to prevent clumping. You should be adding the banana and almond flour last. Line a baby cupcake tin with cupcake liners and spray lightly with a non stick cooking spray. I used the walnut oil in an oil mister because the non-stick I normally use has gluten. Who knew, right?
Fill each liner to the top with the batter. (Because there’s no flour or baking powder, these won’t rise much.) Bake for 13 minutes. Time may vary depending on the type of pan you use. Use a wooden toothpick to poke a baby cake or two. If the stick comes out clean then your cakes are done. If it doesn’t, then you either need more time or you didn’t mash your bananas all the way.
Now for the frosting, let the butter and cream cheese stand until room temperature. Mix all the ingredients together. I used an electric mixer for this part, no hand mixing for me. If you want a sweeter frosting, feel free to add sugar rather than agave, but I like to keep things a little more natural. Use a piping bag or cut a hole in the end of a ziplock and pipe the desired amount of frosting on the baby cake. Drizzle with caramel and enjoy!
Adding Guiltless Flavor – Yellow Bell Pepper Salsa Recipe
| September 11, 2012 |
Welcome to Nom Nom Crunch! For my first recipe, I thought I’d share something that represents me a little bit. Being Mexican, there is never a lack of salsas or hot sauces in the house. Tangent: When I moved into my first apartment in college, my mom told me she stocked my pantry with food. Later, when I went to the pantry for a snack, low and behold Costco-size tortilla chips, hominy, and refried beans filling my pantry shelves top to bottom. My room mate laughed it off and said I’d have to teach her how to cook, but I was thinking she probably hoped beans didn’t give me gas. HA! Back to my recipe, I love salsas and hot sauce. I put it on basically everything, breakfast, lunch and dinner.
Now to the recipe. I subscribed to a local organic farming delivery service called Farm Fresh To You and got my sample box in. I came across these chili-like vegetables and decided to make salsa. After they ripened I could definitely see they were normal bell peppers, so let me introduce – Yellow Bell Pepper Salsa.
Yellow Bell Pepper Salsa
- 1 White Onion
- 2 Large Tomatoes (or 3 Roma)
- 2 Yellow Bell Peppers
- 1 Bunch of Cilantro
- 1/4 cup of Chopped Jalapeño (one small can)
- 1 Lime
- 2 tsp Chopped Garlic
- 1 tsp Cumin
- 2 tsp Sea Salt
Directions:
Finely chop all produce (excluding the lime). Add all ingredients into a bowl, squeezing the lime over the top. Don’t be afraid to get a little pulp in there. Toss until all ingredients are evenly mixed together. Optional: I like my salsa pico de gallo style. If you like yours more liquid-y, instead of chopping, throw it all into a food processor (it’s actually easier that way).
Adding more colors and flavors to any topping is great! Ever hear people say “eat the rainbow?” I like to follow that rule. Don’t limit your salsa recipe to just tomatoes, onions and cilantro. Yellow bell pepper has vitamin A and C and even fiber, which many articles say help fill you up. So experiment chopping up your favorite veggies and add to your salsa. One last thing about salsa: flavor without the guilt! Zero Weight Watcher points and unlimited on the Jenny Craig plan! So add it to anything that you think needs a bit of flavor.
