Anyone else feel that the coffee shop pumpkin spice lattes lack something this year, the taste is awful! So I decided to come up with my own version to satisfy the craving, and it is MUCH more nutritious and dairy free :) Add coffee and you have a latte, add ice and you have a smoothy!
in a blender, add 1 c soy milk, 1/2 c pumpkin puree, 1 scoop vanilla protein powder, 1 t brown sugar, 1 t cinnamon, pinch of nutmeg, pinch of all spice. Blend until smooth. I put the mixture in a small pan and warmed on medium heat, mixing with a wisk to make it fluffy. SO delicious!
I also made muffins and cookies this weekend with pumpkin puree. This website has awesome recipes and directions for making your own pumpkin puree. The best part is you can freeze the puree and save for the cold winter months. Get your pumpkins now while they are in season!
http://www.pumpkinpatchesandmore.org/pumpkinrecipes.php
Enjoy :)
Monday, October 3, 2011
Monday, September 19, 2011
chocolate whole grain muffins with oats and choc chips
Turns out my 2 year old isn't much of a breakfast person, so I will be experimenting with new "healthier" muffin choices in hope that she will start eating breakfast at daycare. Nuts are not allowed at school so I usually send a yogurt as her protein or try to add in the recipe. These muffins have a hearty texture but will definitely satisfy a sweet tooth. Next time I will probably use a 1/4 c sugar and maybe try carob chips instead of the chocolate chips.
Ingredients:2/3 cup whole wheat flour
1 cup oat bran
1 cup rolled oat
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 cup brown sugar
1 egg
1 cup yogurt (I use honey greek yogurt)
2 tablespoons canola oil
1 teaspoon vanilla extract
2 c vegetable (zuccini, etc) or banana
1/2 c choc chips
Directions:
Preheat oven to 350 and fill muffin pan with liners or spray with oil.
Combine dry ingredients in large bowl and mix well.
In separate bowl, beat egg and mix in yogurt, canola oil and vanilla.
Add dry ingredients, slowly mixing in until moistened.
Add veggies and choc chips.
Divide among mini muffin cups, filling completely. Smooth top slightly.
Bake at 350 for 15 min, or until center comes clean on toothpick/knife.
Cool on rack and freeze if saving.
Ingredients:2/3 cup whole wheat flour
1 cup oat bran
1 cup rolled oat
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 cup brown sugar
1 egg
1 cup yogurt (I use honey greek yogurt)
2 tablespoons canola oil
1 teaspoon vanilla extract
2 c vegetable (zuccini, etc) or banana
1/2 c choc chips
Directions:
Preheat oven to 350 and fill muffin pan with liners or spray with oil.
Combine dry ingredients in large bowl and mix well.
In separate bowl, beat egg and mix in yogurt, canola oil and vanilla.
Add dry ingredients, slowly mixing in until moistened.
Add veggies and choc chips.
Divide among mini muffin cups, filling completely. Smooth top slightly.
Bake at 350 for 15 min, or until center comes clean on toothpick/knife.
Cool on rack and freeze if saving.
Monday, September 12, 2011
spaghetti and meatballs
Since tomatoes, zuccini, garlic and onions are plentiful and I got a spaghetti squash in my CSA I decided to make spaghetti with meatballs.
For the spaghetti sauce....
I peeled and chopped approx 12 tomatoes. I added these to a pan with olive oil. I also added 1 onion, 1 head of garlic, 1 zuccini, and a mild pepper (I think that is it). I simmered on low for about 2 hours, and added salt for flavor. Food processsed, but left it a little chunky and put it in the slow cooker.
For the meatballs ....
mix 1 lb ground beef, 1/3 c bread crumbs, 1 T Italian seasoning and 1 egg. Form meatballs with an ice cream scoop (makes approx 8). Bake at 3:50 for 15 min, flip and bake for another 5 minutes. I added the meatballs to the crock pot to simmer in the sauce.
For the pasta....
This time I used spaghetti squash so I baked it and then added at the end. If I am using whole wheat pasta I add to the slow cooker, this healps with the texture of the pasta. Add white pasta or quinoa pasta at the end since this can et soggy.
For the spaghetti sauce....
I peeled and chopped approx 12 tomatoes. I added these to a pan with olive oil. I also added 1 onion, 1 head of garlic, 1 zuccini, and a mild pepper (I think that is it). I simmered on low for about 2 hours, and added salt for flavor. Food processsed, but left it a little chunky and put it in the slow cooker.
For the meatballs ....
mix 1 lb ground beef, 1/3 c bread crumbs, 1 T Italian seasoning and 1 egg. Form meatballs with an ice cream scoop (makes approx 8). Bake at 3:50 for 15 min, flip and bake for another 5 minutes. I added the meatballs to the crock pot to simmer in the sauce.
For the pasta....
This time I used spaghetti squash so I baked it and then added at the end. If I am using whole wheat pasta I add to the slow cooker, this healps with the texture of the pasta. Add white pasta or quinoa pasta at the end since this can et soggy.
Egg Bake
I am fortunate to have an egg share with my CSA, this means I get a dozen eggs every week during the 20 week summer CSA. Here is a simple recipe to use up eggs, my 2 year old loves the potatoes. I think next time I will add some onions and greens, maybe Kale or Spinach when it comes back in fall during the cooler weather. I seasoned on the plate, I don't like to add salt to recipes if it's not necessary.
Ingredients:
1 (16 ounce) package frozen cubed hash brown potatoes, thawed or leftover potatoes
1 pound sliced bacon, cooked and crumbled
1 cup shredded Cheddar cheese, divided
8 eggs
2 cups milk
Directions1.In a large bowl, combine hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish.
2. In a bowl, beat eggs and milk until smooth; pour over hash brown mixture.
3. Bake, uncovered, at 350 degrees F for 45-50 minutes until golden. Top with the remaining cheese.
Ingredients:
1 (16 ounce) package frozen cubed hash brown potatoes, thawed or leftover potatoes
1 pound sliced bacon, cooked and crumbled
1 cup shredded Cheddar cheese, divided
8 eggs
2 cups milk
Directions1.In a large bowl, combine hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish.
2. In a bowl, beat eggs and milk until smooth; pour over hash brown mixture.
3. Bake, uncovered, at 350 degrees F for 45-50 minutes until golden. Top with the remaining cheese.
Chicken Chili - another use for my 5 lb chicken roaster
Of course I meal planned Chili for the hotest day this week, but my guess is this is going to be good. I found another use for my leftover chicken! And once again I have most of the ingredients in my fridge, either from my dad's garden or my CSA. Enjoy!
Ingredients
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped/bottle of salsa verde
2 fresh tomatoes chopped
1 jalapeno
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
2 ears fresh corn
1 pound diced, cooked chicken meat
1 (15 ounce) can white beans
1 pinch salt and black pepper to taste
Directions
Add all ingredients to a slowcooker and let it cook for about 8 hours on low
garnsh with cheese, sour cream, cilantro ....
Ingredients
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped/bottle of salsa verde
2 fresh tomatoes chopped
1 jalapeno
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
2 ears fresh corn
1 pound diced, cooked chicken meat
1 (15 ounce) can white beans
1 pinch salt and black pepper to taste
Directions
Add all ingredients to a slowcooker and let it cook for about 8 hours on low
garnsh with cheese, sour cream, cilantro ....
Tuesday, September 6, 2011
Tomatoes Tomatoes Tomatoes
Today I was fortunate enough to get a gigantic bag of tomatoes and mild peppers from my Dad's garden. Since chili season is right around the corner I decided to make a nice chili base and freeze it, I can smell it simmering now and it tastes delicious and fresh. I cannot wait to use it this fall and remember all of the wonderful tastes and smells of a summer garden :)
Peel and cut up tomatoes, I squeezed out some of the excess juice and removed as many seeds as I could without wasting too much time (they don't bother me much).
put tomatoes into a large pan, add some olive oil, a head of garlic, a couple mild peppers, onion ... anything you like or need to use up!
Simmer on low/medium heat until cooked down
Pour the contents into a food processor-for chunkier sauce/blender-for smooth sauce and whoala you have a base for chili or spaghetti! Freeze if you want to save.
Peel and cut up tomatoes, I squeezed out some of the excess juice and removed as many seeds as I could without wasting too much time (they don't bother me much).
put tomatoes into a large pan, add some olive oil, a head of garlic, a couple mild peppers, onion ... anything you like or need to use up!
Simmer on low/medium heat until cooked down
Pour the contents into a food processor-for chunkier sauce/blender-for smooth sauce and whoala you have a base for chili or spaghetti! Freeze if you want to save.
Monday, September 5, 2011
Pot Roast and Gravy
I am finally going to make the arm roast from my cow for dinner. It's chilly out and the oven should help warm up the house! Since I don't have a dutch oven I am going to make my base in a pan on the stove and then transfer to a baking pan for the oven, I know what to put on my Christmas list!
Ingredients:
1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
3 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Directions:
Take out roast and trim away excess fat, the large chunks that won't break down. You want some fat because this helps make the roast tender. Sprinkle with 1 tsp salt on each side and let sit out at room temp for 1 hour. This helps tenderize the meat (I saw it on a cooking show). Preheat the oven to 350. In a pan, saute the onion, add the garlic for about 30 seconds. Once you smell the garlic add the red wine, thyme sprigs, beef broth and bay leaf. Bring to a simmer. Pour the base into the pan you will use to cook the roast, add the roast, cover and bake in the oven for 1 1/2 hours. Turn the roast, add the carrots and potatoes, cover and bake another 1 hour. Remove the thyme sprig and bay leaf and it's ready to serve.
I am going to make gravy to go with my roast.
Remove the potatoes and 75% of the carrots. Dump the remaining broth and vegetables into a blender or food processor and blend, this should thicken your gravy. In a sauce pan, add the blended broth and veggies, the leaves of a thyme sprig and salt and pepper, add another 1 - 2 cups beef stock. warm on stove and use for roast and potatoes.
Ingredients:
1 teaspoon olive oil
1 (3-pound) boneless chuck roast, trimmed
3 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups coarsely chopped onion
1 cup dry red wine
4 thyme sprigs
3 garlic cloves, chopped
1 (14-ounce) can fat-free, less-sodium beef broth
1 bay leaf
4 large carrots, peeled and cut into 1-inch pieces
2 pounds Yukon gold potatoes, peeled and cut into 2-inch pieces
Directions:
Take out roast and trim away excess fat, the large chunks that won't break down. You want some fat because this helps make the roast tender. Sprinkle with 1 tsp salt on each side and let sit out at room temp for 1 hour. This helps tenderize the meat (I saw it on a cooking show). Preheat the oven to 350. In a pan, saute the onion, add the garlic for about 30 seconds. Once you smell the garlic add the red wine, thyme sprigs, beef broth and bay leaf. Bring to a simmer. Pour the base into the pan you will use to cook the roast, add the roast, cover and bake in the oven for 1 1/2 hours. Turn the roast, add the carrots and potatoes, cover and bake another 1 hour. Remove the thyme sprig and bay leaf and it's ready to serve.
I am going to make gravy to go with my roast.
Remove the potatoes and 75% of the carrots. Dump the remaining broth and vegetables into a blender or food processor and blend, this should thicken your gravy. In a sauce pan, add the blended broth and veggies, the leaves of a thyme sprig and salt and pepper, add another 1 - 2 cups beef stock. warm on stove and use for roast and potatoes.
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