Saturday, November 24, 2012

Layered Chocolate Maple Walnut Fudge



I found this recipe from (www.thischickcooks.net). The recipe is here.

It is very tasty!!


Ingredients
  • Maple Walnut Base Layer
  • ½ cup coconut oil
  • 3 Tbsp of Maple Syrup
  • ½ cup raw cashews
  • ½ cup walnuts, chopped
  • Chocolate Layer
  • ½ cup coconut oil
  • ¼ cup of raw cocoa
  • 3 tbsp of honey
  • 1 banana, broken into pieces
  • 1 tsp vanilla
  • pinch of salt
Instructions
  1. For the Maple Walnut Layer:
  2. Start by soaking the cashews in just enough water to cover them. Allow them to soak for 2 hours. Drain the water off the cashews.
  3. In a blender add all the ingredients accept the walnuts and blend until smooth. If you have a high-powered blender like a Blendtec or Vitamix, this won’t take long. I used a regular blender and let it blend for about 8 minutes. Gently fold in the walnuts.
  4. Pour the mixture into a lined (parchment or plastic wrap) 3 x 5 pan. Place the pan in the fridge or freezer and allow the layer to set before adding the second layer.
  5. For the Chocolate Layer:
  6. Place all the ingredients into a blender or using a hand blender, blend until smooth. Using a hand blender takes less than a minute and will leave it nice and thick (the coconut oil will not be over heated) and makes it quick to set. Spread the chocolate layer and return to fridge or freezer. Serve chilled.
Don’t bother melting the coconut oil before hand. The heat of the blender is enough to melt it perfectly.

**One thing that I may do differently is to make these layers separate. The chocolate overpowers the maple fudge. I may also use only half of a banana.**
Yum, Yum!!

Monday, November 19, 2012

The "Why"

I have a little guy that is a picky eater!

I have the hardest time getting him to eat any sort of vegetables.

So....

One night I explained to him "why" he should eat his vegetables. On this night it was salad and sliced carrots.

The carrots were sliced so that they were circles. I showed him how they looked like eyes and that they were good for his eyes. If he wanted to keep his eyes healthy and able to see he should eat his carrots. Which he did.

Then we went to his salad and I told him that it was good for his brain and heart. I explained what those two things do and what would happen if he didn't have them any more. He ate that up too.

Painless.

Now I just have to remember to be slow and patient and explain "why" things are good for him and it's no sweat! :)

Friday, November 16, 2012

Spanish Rice

To go along with the Southwestern Tostada Salad (and also from The Enlightened Homemaker cookbook).

2 T oil
2 cups long grain rice
1 - 8 oz can tomato sauce
1 tsp minced garlic
1/4 tsp salt
1 tsp black pepper
1 tsp ground cumin
4 cups water

In medium sauce pan, heat oil over medium heat. Brown the rice in the oil until it is a golden color, stirring frequently.

Reduce heat to low and stir in tomato sauce, garlic, salt, pepper and cumin. Stir in water. Cover and cook for about 20-30 minutes.

Thursday, November 15, 2012

Southwestern Tostada Salad


I tried this recipe a few weeks ago and have been thinking about it ever since.

I got it from The Enlightened Homemaker cookbook.

Dressing:
1/4 cup apple cider vinegar
3 T honey
1 1/2 tsp Cumin (I used less)
1/4 tsp salt
1/8 tsp pepper

Salad:
1 T olive oil
2 whole chicken breasts, cut into chunks (I used more)
1/2 tsp garlic salt
1 lb frozen sweet corn, thawed
1 cup chopped seeded plum tomatoes
1 15-oz can black beans, drained
5 green onions, thinly sliced, including tops
2 medium avocados, chopped
1 head Butter lettuce, torn into bite size
1 small red bell pepper, chopped
2 cups shredded raw cheddar cheese
3 cups slightly crushed blue corn tortilla chips

Combine dressing and set aside. Heat oil in skillet and saute chicken until no longer pink. Transfer to a bowl and sprinkle with garlic salt. Stir in thawed and drained corn. Cover; refrigerate about 30 minutes. Add other salad ingredients and toss with dressing. Serve with sour cream and salsa.

This is a meal in itself and SO good!

Wednesday, November 14, 2012

Oatmeal Chocolate Chip Bars

I got this recipe in my inbox a few weeks ago from Simply Living Smart.

I substituted a few things so here is what I did:

1 1/2 cups coconut sugar
1 cup butter
2 T molasses
2 tsp vanilla
2 eggs
3 cups rolled oats
1 cup whole grain flour
1 tsp baking soda
1 tsp salt
2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees

Grease 9x13 pan

Mix all ingredients.

Bake for 20-25 minutes or until golden and center is almost set.

Cool, cut into bars, enjoy!!

{This recipe passed the test from EVERY person that I live with - that's 8 people!!}

Tuesday, November 13, 2012

Raw Power Bars

Actually, they are called 5 minute 4 Ingredient Raw Power Bars!

I found this website this morning in my inbox - you can see the post here.

I just had to try it and I'm so glad I did!

You need:
10 dates, pitted
1 cup of walnuts
1/4 cup raw cacao powder
1/4 cup coconut oil

Here's what to do:

Put nuts in a food processor and blend until crumbly .

Add the remaining ingredients 

and blend until it begins to clump together. Scrape down the sides if necessary and repeat.

Press firmly in pan and allow to cool in refrigerator to set.

Eat and enjoy!!

Tuesday, November 6, 2012

Fish Tacos

Another recipe from 71toes!


Marinade:
2 garlic cloves
1/2 cup fresh parsley (dried works too)
1/2-1 lemon
1/2 cup olive oil
1/4-1/2 cup red wine or balsalmic vinegar
1 Tbsp dried oregano
1/2 tsp pepper
2 dashes of tabasco sauce

Marinate 4-6 pieces of fish for 20-30 minutes. Grill.

Sauce:
1/4 cup mayo or plain yogurt
1 Tbsp lime
2 Tbsp chopped cilantro
1 garlic clove
1/8 tsp cumin
1 Tbsp water

Serve with lemon and avacados

Monday, November 5, 2012

Chicken Tortilla Soup

Yum-o!

Ingredients:
28 ounces of chicken broth
1 can (14.5 oz) can of diced tomatoes (undrained)
2 cups shredded cooked chicken (or 1 pint of bottled chicken)
2 cups frozen bell peppers (fresh also works well)
1 cup tortilla chips
Sour cream (optional)

Combine broth, tomatoes, chicken and vegetables.
Cover and cook on low heat for 6-7 hours or low heat for 2-3 hours.
To serve, top with tortilla chips, sour cream and/or cheese.

Next time I make this I need to double it. The kids were scraping the bowl asking for more!!

Sunday, November 4, 2012

Homemade Mayonnaise

I printed this recipe on 04/21/2011 from here!

It has taken me over a year to actually try this. I have wanted to for so long and finally got up the courage to do it.

I used my Kitchen Aid (with the wire whips) to do this. Worked like a charm!

2 egg yolks
1 tsp sea salt
1/2 tsp dry mustard
1 tsp honey
3 tsp lemon juice
1 Tbsp raw apple cider vinegar
1 1/2 cups olive oil
(All ingredients must be at room temperature)

In mixer, blend yolks, salt, honey and mustard with wire whips. Combine lemon juie and vinegar in a separate bowl and add half into the yolk mixture. Place oil in a container with a pour spout that can easily be controlled. Start mixer on meduim and add a slow stream of oil until the liquid seems to thicken and lighten a bit. Then, increase the oil flow to a faster stream. Once half of the oil is in, add the rest of the lemon juice mixture. Continue adding oil until all of it is incorporated.

It felt good using this mayonnaise instead of the store-bought kind. I knew exactly what was in it and they were quality ingredients. I used the mayo for tuna sandwiches and coleslaw and both were a hit!

Saturday, November 3, 2012

Spinach and Strawberry Salad



I have had this salad before and it is SO good.

I saw the recipe here and just had to try it.

I chose dressing #2 because it had less sugar, and I substituted a few things. Here is what I did:

Dressing:
1/3 cup lemon juice
1/4 cup rice wine vinegar
1/4 cup olive or flax seed oil
3/4 tsp sea salt
1/4 tsp pepper
1/4 cup xylitol
2 tsp poppy seeds
1 tsp dry onion
1 clove finely pressed garlic

Mix together and chill in the refrigerator before mixing into salad.

For the salad:
Mix baby spinach, sliced strawberries and slivered almonds. Add a little bit of the dressing and toss before serving.

When my kids found out we were having a spinach salad they were horrified. One was even bawling! But, in the end they all ate their spinach and thought it was pretty good. :)

This salad is also good with Maple Sugar Walnuts and thinly sliced apples and/or blueberries.