Yearly Archives: 2016

26Dec/16

Meatloaf…

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I‘m sure as a child, there are many of you who upon hearing the word meatloaf cringed at the thought of having to eat it?  Well, I was one of those kids who loved meatloaf, and still do.  This recipe is one that I’ve adapted a bit from Miranda Lambert’s recipe that I found on Pinterest a while back.
This is a meal that you can’t be afraid to dig your hands into and get a little dirty as you prepare it.  If that’s not for you, then you probably want to stop right there, but just know that you are really missing out.  The nice thing about this is that it is very easy and quick to prepare.
Just so you know, this will look like enough food to feed an army; however, it is such a big hit that everyone will be going back for seconds, and before you know it, most of it will be gone.  If you are fortunate enough to have any leftovers, this is one of those foods that gets better as it sits in the fridge, and is even more delicious the next day. I’ve eaten it hot, cold, in sandwiches, and it never let’s me down.  This is one of those recipes that everyone will keep asking you to make again and again…

 

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Meatloaf Recipe
**note: I pretty much never measure any of this, but just eyeball it all as I throw it in**

1 lb lean ground beef
1 lb ground turkey
1 lb ground sausage (you can play around with different flavors for a little variety in the overall taste, just remember to read the label and see what else is added in before you buy)
1 pack Glutino crackers (plain or multigrain work)
2 eggs
a few dashes of Worcestershire
1 tsp – 1 tbsp prepared mustard (can use different kinds to play with the flavor a little more)
dash of maple syrup
1/2- 1 whole finely chopped bell pepper
1/2 medium onion, finely chopped
1/4 cup ketchup
mushrooms, chopped
Large handful spinach, chopped

Topping:
1 cup ketchup
maple syrup

Mix all of the ingredients together really well in a large bowl (don’t be afraid to dig in with your hands!).  Put in a large casserole and shape into a flatter but slightly rounded loaf.  Leave just a small amount of space around edges for uniform cooking. Bake at 350 degrees for 1 hour.
Prepare the topping while the loaf is baking.  Blend together 1 cup of ketchup with a dash of maple syrup.
After the loaf is done baking, pour the grease out.  Spread the topping generously on the meat.  Place the pan back in the oven and bake for 15 minutes.  If you want, you can broil it for the last 4-5 minutes to get the top nice and golden. Allow it to cool for 5-10 minutes before cutting to serve.

Enjoy!!!  As always, eat well and be merry…Mmmmm

17Dec/16

Thanksgiving Leftovers…

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Thanskgiving is a feast of all feasts at my house.  This year, we had a 22 lb. turkey and many other dishes to feed the crew.  Needless to say, there were quite a few leftovers to feast on over the next few days.  I’m going to share with you two of my favorite meals to eat over those next days.  These are both very big hits with the crowd, and they are both super easy to prepare.  Here are the leftovers you will need for these: Turkey, Cranberry Relish, Potatoes, Sweet Potatoes, Gravy, Veggies.

Open Faced Turkey Salad Sandwich topped with Brie and Cranberry Relish
Ingredients:
2 cups Turkey, shredded or roughly chopped
1 cup Greek Yogurt
1 heaping Tbsp Dijon Mustard
1/2 Lemon Juiced
2 Tbsp Fresh Parsley
Bread
Brie
Cranberry Relish
*You can add diced apple, but my relish has that, so I do not*

1.  Mix first 5 ingredients together in a bowl.
2.  Lightly toast 1-2 slices of bread
3.  Top each slice of toast with a scoop or two of the turkey mixture.  Be sure to spread it around and cover as much of the bread as possible.
4.  Top each slice of toast with some slices of Brie
5.  Put under the broiler for a few minutes to melt the cheese.  Keep a close eye on this, as it does not take long to melt everywhere and/or burn.
6.  Top with a scoop of the cranberry relish.
7.  Enjoy

Turkey Shepherd’s Pie
Ingredients:
Turkey, shredded or cubed
Onion, chopped
Green Beans
Corn
Carrots
Peas
Gravy
Mashed Potatoes
Mashed Sweet potatoes

1.  Mix everything but the mashed potatoes/sweet potatoes together in a bowl.  Be sure to use enough gravy that everything is coated well and will not be dry once cooked.
2.  Pour into 2 square dishes, coated in cooking spray.
3.  Top one dish with a layer of the mashed potatoes.  Top the other with a layer of mashed sweet potatoes.
4.  Bake at 350 degrees until everything is heated through and bubbly.  If you want to broil them for the last few minutes to brown the tops you can.
5.  Serve and enjoy.

I don’t really measure any of this.  You just have to eyeball it all to get the ratios you want.  Sorry, there are no pictures to share either.  Once they are made, they are gone before you can even grab the camera.  Try these out when you get  a chance and let me know what you think.  As always, eat well and be merry!

11Dec/16

A Healthy, Gluten Free Thanksgiving…

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I host my family for Thanksgiving at my cabin.  We have been doing this for several years now, and  I love it for many reasons:
 
1.  I get to spend some quality time at my cabin, where it is so quiet and peaceful and a nice way to get away from the busy pace of life I am used to.
2.  All of my family is there.
3.  I make the menu and prepare the food.
All of these are wonderful things to be thankful for, but I think my favorite is the fact that I can prepare such a healthy menu for my family, and everybody enjoys it just as much as a traditional menu.  I love knowing that my family is getting a great meal, one that is healthy and represents what I stand for.  Mind you, there is a lot of hard work that goes in to me preparing this feast, as I make everything homemade, but in the end, it is so worth it.
Typically, I will chop and prepare as much as possible the night before (with the help of my sister), that way on Thanksgiving morning, it cuts back on time, and is mostly just putting everything together and cooking it.
The menu pretty much stays the same every year, with some minimal changes.  This year’s menu was:

Curried Butternut Squash Soup
Shaved Brussels Sprouts w/Manchego and Almonds
Fresh Cranberry Relish
Apple Shallot Roasted Turkey
Cider Gravy
Mashed Potatoes w/Parsnips & Chives
Wild Rice, Italian Sausage and Shiitake Stuffing
Coconut Cardamom Sweet Potatoes
Green Beans
Pumpkin Bread

Check back soon and I will tell you my favorite thing to do with my leftovers.  You will not want to miss these, as they may even be more delicious than the actual Thanksgiving meal.

Check out the Thanksgiving menu photos below.

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09Nov/16

Gluten Free Pumpkin Bread…

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As I mentioned in a previous post, I absolutely love the flavor of pumpkin.  I also love trying to take normal recipes laden with a lot of sugar, and figuring out a way to make them without all of that added sugar, while still maintaining the delicious flavor.  I think this one was a success, as I have made this for many gluten lovers, and they always come back asking for more.

Gluten Free Pumpkin Bread:
Dry Ingredients:
1  cup white rice flour
1.5 cups brown rice flour
1/2 cup cornstarch
2 tsps. baking soda
5-6 tsps pumpkin pie spice
pinch salt
1 tsp. xanthan gum

Mix-ins:  raisins, dried cranberries, chocolate chips, nuts
Toppings: oatmeal, cinnamon

Wet Ingredients:
< 1/4 cup coconut sugar
1 banana, mashed
1 cup olive oil
4 eggs
1/2 cup orange juice
1 15-oz can pure pumpkin

Preheat oven to 350 degrees,  Spray two loaf pans with nonstick cooking spray.
In a large bowl, mix together: flour, cornstarch, pumpkin pie spice, baking soda, salt, and xanthan gum.
In a separate bowl, mix together: eggs, oil, orange juice, banana, sugar and pumpkin.
Add the wet ingredients to the dry ingredients and mix until thoroughly combined and have a smooth batter.
Divide the batter evenly between the two prepared pans.  If adding any mix-ins, can stir them in before dividing (or divide and make two different kinds – I typically do one raisin, for me,  and one chocolate chip, to give away).  I typically sprinkle with a generous amount of cinnamon and sometimes a little bit of oats, before baking.
Bake for about 65 minutes or until a toothpick inserted comes out clean.
Allow to cool slightly in pans before trying to remove and slice.

28Oct/16

Pumpkin Granola…

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Who doesn’t love pumpkin?  I am all about this wonderful flavor, and will eat it any time of the year.  However, many people tend to only think of pumpkin during this Fall season, when we celebrate Halloween and Thanksgiving.  Maybe it’s the lure of pumpkin carving, Jack-o-lanterns, and pumpkin pie?  Did you know that pumpkin is a very nutrient-dense food?  It is full of many vitamins and minerals, all while being low in calories.  So, why not think about it all year?  I think you may reconsider the use of this delicious, plump, orange plant when you see this yummy pumpkin granola recipe.  I use this to top off all kinds of delicious foods, like crepes, waffles, fruit and yogurt bowls, and more.
This is just one of many ways to use pumpkin in your cooking.  There are so many other creative ways pumpkin can be incorporated into any meal, including desserts, soups, salads and preserves.  Did you know that it can even be used as a substitute for butter? Try out this recipe, or feel free to share some of your own favorite pumpkin meals, recipes and foods.  Don’t forget to check out one of my favorite pumpkin recipes, Pumpkin Waffles, from my earlier blog.

A friendly reminder…be careful when buying pumpkin.  Look for the 100% pumpkin, as pumpkin pie filling is often loaded with added sugars.

Read this article from Medical News Today to learn more about this great food.
As always, eat well and be merry!!

Pumpkin Granola Recipe:
3 cups oats
3/4 cup pumpkin puree
1 individual size cup of apple sauce (no added sugar)
3 Tbsp. molasses
1 Tbsp. maple syrup
3-5 tsps. pumpkin pie spice (based on individual preference)
Add in options: dried cranberries, raisins, cashews, chia seeds, sunflower seeds, almonds, vanilla, pecans, walnuts

Mix everything together really well.  Bake at 300 degrees for about 70-80 minutes. Keep a careful eye on the granola, and stir a few times.  It will harden a bit as it cools. You will most likely also have to break it up once it cools down.  It may look burnt when done, but that is just from the pumpkin, molasses and spices.

 

17Oct/16

Sweet Potato ‘Toast’…

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First off, it’s been way too long!  Sadly, I have been super busy, traveling and on the road a lot lately for coaching, and have not been able to spend much time cooking and preparing meals on my own. Being on the road means a lot of meals in the hotel and out at restaurants, neither of which I am a big fan.  As I’ve mentioned before, I like to know exactly what I am eating and putting in my body, I prefer foods to be minimally processed, and on top of that, I eat gluten-free which makes it challenging at times and often leads to a lot of salads (I’ve learned to be very creative with these).
Needless to say, I was very excited to finally return to KC and be able to start cooking my own food again.  My love for food and trying to encourage others to really think about what they are eating often leads to really great conversations where I share some easy tips and recipes.  This time, however, I was fortunate to have a fellow coach share something new with me, and I wanted to share this with you, as it is super easy and delicious.
To make sweet potato toast:  slice a sweet potato in about 1/4″ pieces, toast on high in toaster until ‘cooked’ to desired doneness (it took me about 3 toasts), top with favorite ingredients. You can leave the skin on and should be certain that the slices are a uniform thickness for even toasting.  You will know it is ‘toasted’ when the outside starts to lightly brown and the center is soft when pierced with a fork.   I like mine to have a slight crunch to them, so I do not toast mine quite that long.  This time, I topped mine with an egg, some fresh spinach and a small sprinkle of cheese.  I had meant to add avocado, but never did, which I think would make it even more yummy.  Some other ideas would be to top with butter, a little butter and cinnamon, cream cheese, peanut butter, peanut butter and jelly, butter and jam or anything else you would put on regular toast.
You might be asking yourself, why would I want to eat this when I can just have a piece of bread?  Well, unlike most bread, sweet potatoes are gluten-free, high in fiber, and are packed with many healthy micronutrients. Want to know more about the possible health benefits and nutritional value of a sweet potato? Click here to read a great article on Medical News Today.
Go ahead, give it a try and let me know what you think.  Please share some of your favorite creations you make using sweet potato toast.  Until next time…eat well and be merry!!

 

 

Sweet Potato 'Toast'

Sweet Potato ‘Toast’

22Aug/16

These Are A Few Of My Favorite Things…

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I am not one to buy processed foods too often, as I very much prefer fresh items, however, sometimes it is good to have some things handy, especially with how much I am on the go. As I mentioned before, when I do buy these items, I read over the label very carefully. Obviously, it isn’t ever going to fully live up to the standards of what I would ideally like to see listed, but unless I am making it myself, it never really will.   Therefore, I go with what seems to be the best option in that category.  As I find different items and services that I like, I will share them with you.  Below are a few items I have recently found. Please note, that I am not endorsed by any of these companies. These are purely things I have found that I think others would also love. Please check them out and let me know what you think.  If you have any items you love and think I may enjoy, please be sure to share them.

 

Thrive Market:
This has become one of my new favorite places to buy foods and so much more online. Thrive is a socially conscious online store where you can find many great natural and organic products at wholesale pricing. Their values align with my own: “we believe you have a right to know what is in the food you eat every day.” And the best part of it all, you can shop from right at home on your computer or through their app, and it gets delivered right to your door. Their mission: “to make healthy living easy, affordable, and accessible for every American family.” They have screened all of their products and do not carry any GMO foods, they offer organic options, and are committed to sustainability as well as social justice. They offer so many great products, you can sort and refine your searches based on dietary needs and more, which makes the whole experience so easy. On top of this, the products they offer continue to grow, and they will have specials, deals and free gifts with certain purchases.

If you are interested in signing up and trying out Thrive, please use this link and you will get 15% off: http://thrv.me/a5qmET
For each friend that becomes a paying member, a membership is donated to a low-income family through their Thrive Gives initiative.

 

Canyon Bakehouse:
When I decided to go gluten free, bread was probably one of the toughest things to give up. There is nothing like a nice fresh piece of toast or a freshly baked baguette. Trying to find gluten free options that resemble the real thing was quite a challenge. Until very recently, I have mostly eaten Udi’s breads and bagels. I would prefer to make my own breads and bagels and find a great recipe with the most minimal of ingredients, but that has not quite happened yet due to time constraints. However, I have discovered this brand, and it has quickly become my favorite. My go-tos are the 7-Grain Bread and the Everything Bagels. These are probably the best tasting and closest to the real thing I have been able to find.

 

Simply Balanced 7-Grain Gluten Free Bread:
This was a recent accidental discovery.  I was at Target preparing to buy some Canyon Bakehouse bread because it was 20% or 25% off on the Cartwheel app, and right as I reached to grab it and toss it in my cart, I noticed this bread right next to it.  It too was on sale through the Cartwheel app, and after looking over the ingredient list, I decided to give it a try.  I was very pleasantly surprised.  It was very soft, toasted up well, and has a texture and flavor that could fool many people into believing it was real bread.

 

Eating Well Magazine
This is a great magazine for ideas and tips on how to lead a healthy lifestyle. There are great reads, along with many great recipes and meal plans.
http://www.eatingwell.com/

 

Clean Eating Magazine
Clean eating is not a diet, but rather a lifestyle. If you are looking to change the way you eat, then this is a great magazine, as it will help you better understand this lifestyle approach to food and how to prepare it in order to eat foods that are as close to the way we gather them from nature. You will be able to find so many great tips, recipes and meal plans to guide you to a clean lifestyle.
http://www.cleaneatingmag.com/

 

Nature’s Bakery Gluten Free Fig Bars
These are great little bars to toss in a bag when traveling.  There are several flavors, but my favorites are the plain fig and the pomegranate.

 

This list is just a few of my favorite things.  Keep checking back for more items to be posted in the future.  As always, eat well and be merry!!

 

01Aug/16

Fresh Veggies, Yes Please….

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Who doesn’t love nice, crisp, fresh veggies?  How about a quick and easy meal?  Well, if these describe you, then I am going to suggest you make a nice stir fry for dinner. Not only is it quick and easy, but it is very fresh and delicious.  This is one of those meals where you can use whatever veggies you love.  I make this meal all the time because I truly love how easy it is, but I also really love all the fresh veggies I get to eat.  In this version, I used: broccoli, red pepper, onion, carrot, green beans, brussels sprouts and sugar snap peas.Saute all of the veggies in a wok with a little coconut oil and sesame oil.  Cook until just heated through but still very crisp, remove from pan. Add in sliced meat/protein of choice and start to cook.  Stir often, and after just a few minutes, add in the stir fry sauce.  In my stir fry sauce, I typically mix up the following in my NutriBullet, all to taste:  coconut aminos, chicken broth, corn starch, honey, sesame oil, rice vinegar, ginger, garlic.  Let the meat gently simmer in the sauce for a few minutes, as this will help it to thicken, then add all of the veggies back to the pan.  Adjust the sauce and cook until meat and veggies are cooked to your desire doneness.  I prefer my veggies to be very crisp, so I do not cook much longer.Plate, and top off with some sliced green onions.  Enjoy!!

 

27Jul/16

Gluten Free Pumpkin Waffles…

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Mmmmm.  I love anything pumpkin, and if you are the same, this is a recipe that will not disappoint.  I have made this for gluten lovers, and they enjoy it just as much, if not more than their normal waffles.  I have even made them before by adding some leftover mashed sweet potatoes, and they are equally as yummy.   When I make them, I typically add a generous amount of pumpkin pie spice and also put less maple syrup in the batter, but for you sweet tooths, you will probably enjoy the recipe as is.  Top it off with your favorite ingredients, but I love fresh fruit and a little drizzle of maple syrup. Check out the recipe below or where I found on Fit Foodie Finds and let me know if you too agree that they are the ‘Best Ever Gluten-Free Pumpkin Waffles.’

Ingredients
Wet:
3/4 cup pumpkin puree
2 eggs
1 Tbsp coconut oil, room temperature
2 Tbsp maple syrup
splash of vanilla
1 cup unsweetened almond milk

Dry:
1.5 cups gluten free all-purpose flour
2 tsp pumpkin pie spice
2 tsp baking powder
1/2 tsp baking soda

Instructions:
1.  Preheat waffle iron to medium
2.  In a large bowl mix together the wet ingredients (I do this in the tall NutriBullet cup).
3.  Then add in the dry ingredients and stir until combined (I also add this to the NutriBullet cup).
4.  Pour the desired amount of batter into non-stick waffle maker and cook until done (Makes about 4 large waffles).

 

23Jul/16

Everyone Should Spiralize…

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Several weeks ago, while visiting with my sister, I noticed she had a spiralizer in her drawer.  I’ve been hearing all the craze about this new gadget, and have always been wanting to try it out.  I mean why not?  Using different veggies instead of pasta, it fits right into my eating style.  And on top of that the options and ways to prep seemed endless in my mind.   Thus, I was inspired to go on one of my favorite sites, Amazon, where I did a bunch of research before finally deciding on one to buy.  After sorting through many different options, I narrowed it down and purchased this one from DEMKO.  I have already used it many times, and have not been disappointed one bit.  For instance, I threw together a delicious lunch in under 5 minutes:  I spiralized a small sweet potato, heated up some leftover Greek Marinated Chicken and diced it up, tossed on some leftover homemade slaw and topped it with some peanut sauce and cilantro (pictured).  It was the simplest of meals, but very tasty. Even if you do not consider yourself a good cook, I think this may be the way to prepare meals for you.  I don’t even normally cook my veggies, because I prefer them nice and crisp, but you could get a little more fancy and saute them up in a pan with a little garlic and oil and spices.  Honestly, I think this is a great idea for someone looking to be a little creative with meals, because you can almost throw anything together and make a meal of it. Another delicious spiralized meal I’ve made with the Cultivating Cooking Queens is Mediterranean Zucchini Noodles.  The spiralizer is so quick and easy to use and clean, you may want to consider getting one.  I cannot wait to experiment with other veggies. Go out and see what you think, and as always, eat well and be merry!