Mexican Rice

Ahhh...the ever famous and easy company meal.  With something for everyone (even the kids), it is always a crowd pleaser.  Mix it up the night before in the crock pot, refrigerate, and start it slow cooking just 4 hours before your guests arrive.  Love this easy dish!  Serve with black or re-fried pinto beans to make it especially fancy.


Mexican Rice Recipe

2 lbs. beef
2 large onion chopped
1 T. garlic
1 T. chili powder
1 T. oregano
1 T. cumin
1 T. salt
1 T. honey
4 c. cooked brown rice
2 cans of kidney beans
3 c. chopped tomatoes (I use my blendtec to chop these). 
4 c. sweet potato soup


Cook the perfect pot of brown rice by using a large pot.  Bring 10 cups of water to a boil. Once boiling, pour in 4 cups of brown rice.  Cover and turn heat to low, and cook for 40-50 minutes.


Meanwhile, brown beef and onion, and then pour into the bottom of 7-quart crockpot. Add the remaining ingredients and the rice when its finished.  Mix well.

Refrigerate overnight or cook immediately on low for 4 hours.  

 

Toppings:
Tortilla Chips
Romaine Lettuce chopped
Tomatoes chopped
Olives chopped
Avacado chopped

Shredded White Cheese (optional)
Ranch Dressing (recipe here)
Salsa (recipe here)
Cilantro


Layer your salad with tortilla chips, chopped romaine lettuce, Mexican rice,  tomatoes, olives, avacado, ranch dressing, salsa, shredded white cheese (optional) and chopped cilantro. 

Healthy Freezer Jam Recipe

Check out this really yummy recipe for no-sugar freezer jam.  This fall I made a batch of raspberry jam and apricot jam using this recipe.  So delicious and good for you too!

Mint Chocolate Chip Ice Cream

I haven't had ice cream in years!  Wow, was I surprised when I tasted this yummy concoction.  When my neighbor offered fresh mint from her garden, I couldn't resist to try a new recipe.  I have found a new favorite!

Mint Chocolate Chip Ice Cream

2 frozen bananas (I freeze them in halves and quarters)

1 c. fresh mint leaves (removed from stem)
2 T. coconut oil
5 T. chocolate chips

1 T. honey
1 t. unsweetened cocoa
1/4 c. almond milk

Put all ingredients in Blendtec Twister Jar.  Mix thoroughly (until mint leaves are shredded) on 'ice cream' setting.  Pour into serving bowls and place in freezer overnight.  The following day, top with real whipping cream and chopped almonds or chocolate shavings and serve.  Heaven!

Note:  This ice cream is chocolate and creamy in texture.  If you would like to have chocolate chunks in your ice cream, then mix the chocolate chips or chunks into the ice cream before pouring into bowls to freeze.  

My Favorite Ranch Dressing

My Favorite Ranch Dressing

1 c. plain yogurt
1 c. mayonaise (the real stuff)
1 t. sea salt
1 t. dried onion
1 t. parsley flakes
1 t. thyme
1 t. garlic
1 t. dill
1 t. basil
1 t. Dijon mustard
3 green onions (tops and all)

Blend all together in the Blendtec twister jar.  Make ahead as the flavor is better the next day.  It can be stored in the refrigerator for 3-5 days. 

Garden Fresh Salsa

 
Garden Fresh Salsa

10-12 roma tomatoes
1/2 onion (quartered)
1 T. garlic
1/4 bunch cilantro
1 jalapeno pepper (seeds, stem, ribs removed)
1 T. lime juice
1 t. salt
1 t. Montreal Chicken Seasoning
(or a dash of coarse black pepper, parsley, red pepper, paprika, and a strip of green pepper and orange peel)

Put half of the tomatoes in Blendtec 4-sided jar.  Add the rest of the ingredients and top with the remaining tomatoes.  Pulse 5-6 times to desired thickness.  Pour into jar with tight fitting lid.  It will have a restaurant type consistency.  Refrigerate overnight.

Note:  If you would like a thicker salsa, drain out the liquid with kitchen seive the next morning.  Serve, refrigerate for 3-5 days, or freeze for later. 

Yield:  2 cups

Natural Yeast Belgian Waffles

Hmm...have you ever had sourdough waffles?  I think these are even better! The Natural Yeast start that I use is mild, so you get the soft and moist texture without the bitter flavor.  These are so delicious you won't be able to stop with just one...or two...or...(you get the idea).

Natural Yeast Belgian Waffles

4 eggs

3 T. olive oil

½ c. dry milk 

1 t. salt

2 c. water

2 c. whole wheat flour

2 c. natural yeast start

 

Combine all ingredients.  Heat waffle iron.  Grease waffle iron with olive oil or coconut oil.  Pour half a cup of batter into waffle iron.  Wait two minutes and remove waffle to cooling rack.  Repeat.  Yield:  15 Belgian Waffles  

We like to top our waffles with natural applesauce, honey or this no-sugar jam. 

Note:  I don't normally advocate dairy.  Using our dry milk in this recipe has been a great way to rotate our food storage, and we have found (when I substituted almond milk) that the texture was compromised (and would even stick to the iron!)  If you find a substitute, let me know!

Note II:  If you don't have a full 2 cups of natural yeast start, you can substitute equal parts wheat flour and water for the remaining portion (to equal the 2 cups of start needed).  If you use less than 1 c. of start, add 2 tsp. of baking powder to the recipe. 

Note III:  I use  hard red winter wheat for a nuttier flavor (and to use my red wheat!), but you can also use hard white wheat if you prefer a lighter flavor and texture.

Natural Yeast Bread

This homemade wheat bread is the best I've ever tasted.  The crumbling bricks that I used to make are a thing of the past.  This is my favorite way to make soft, delicious, melt-in-your mouth bread that everyone in the family adores.  Watch Melissa make it here.  Learn more about why I think its healthier by ordering her recipe book.  It that gives great detail about the health benefits and history of commercial yeast.  Check it out here. 

(This recipe is doubled from hers, because I make four loaves in my Bosch Mixer.  I also use a little red wheat in my recipe as well.) 

Natural Yeast Bread

5 c. lukewarm water

1 c. start

½ c. honey

2 T. coconut oil

4 t. salt

2 c. red wheat flour

8 c. white wheat flour

Mix on Speed 1 until dough cleans the sides of bowl.

(may add 1-2 cups more white wheat if needed)

1- Knead on Speed 2 for 10 minutes.  Place in large greased bowl (I use coconut or olive oil for this). 

2- Rise 6 hours. 

3- Divide in 4 pieces.  Oil Pans.  Shape loaves and place in pans.

4- Rise 1-2 hours (or until double in size).  

5-Bake 37 minutes at 375 degrees.

6- Cool 10-15 minutes.  Plop loaves onto cooling racks.

7- Cool completely.

I bag the loaves and cut them in slices the following day.  (Whatever is left that is.)

Leftovers are put in the freezer and can easily be pulled out for the toaster, individual pizzas, Italian bread, french toast or sandwiches. 

Natural Yeast

Meet Hansel!  This is our Natural Yeast.  He is our new pet and has quickly become apart of the family (literally).  We fatten him up and eat him three times a week!  My bread is softer and tastier than ever! Learning to use Natural Yeast has been an incredible journey and I am so grateful that my family is no longer consuming commercially processed yeast (which leads to wheat allergies and other wheat-related illnesses).  As we grind and bake regularly with wheat, we were thrilled to discover how to use Natural Yeast in our diet on a regular basis.  Using a Refrigerator Start is fast, easy, and now a regular part of our routine.  Thanks to the author of this book, we our now well on our way to preventing future health complications.  Thank you Melissa!  Stay tuned as I will be posting some of the recipes we've used with Natural Yeast in the future. 

Feeding Hansel

Pour off liquid

Stir out bubbles

Reduce Start to 1 c. (use excess in a natural yeast recipe)

Add 1 c. of water

Add 1 ¼ c. white wheat

Mix well

Refrigerate 2-3 days and repeat.

Double Chocolate Brownies

These are my husband's new favorite.  Rich chocolate, light texture, and perfect with a glass of almond milk.  I'm having a hard time eating just one!

Double Chocolate Brownie Bars

Wet Ingredients: 
3 eggs

4 medium bananas

½ c. applesauce

3 c. black beans (cooked)

2 c. honey

1 T. vanilla

Dry Ingredients:

8 c. white wheat flour

1 c. unsweetened cocoa

1 T. baking soda

1 T. sea salt

1 c. chocolate chips

1 c. chopped almonds

½ c. craisins (optional)

Beat eggs and bananas and then add the rest of the wet ingredients.  Add dry ingredients and mix.  Combine chocolate chips, nuts, and craisins last.  Spread dough in two greased cookie sheets.  Bake trays at the same time and switch racks half way through (12 minutes and 12 minutes).  Total baking time 24 minutes at 350 degrees.  Yield:  70 bars.

Easy Green Smoothie

So you've heard all the hype about Green Smoothies.  You even 'like' green smoothies, and want to have them often, but what about when you're traveling?  Or in a rush?  Or you've run out of one of two of the ingredients?  If you want something healthy, satisfying, and delicious, this is my go-to green smoothie in pinch (and a lot of times when I'm not).  It's the easiest way to start my day, and I so I do just that...more often than not. (Bonus:  All of the ingredients can be stored in your food storage too!)

Easy Green Smoothie

Love 'N Peas (pea protein)
http://www.naturessunshine.com/us/product/love-and-peas-675-g/sku-3082.aspx

Natures Harvest
http://www.naturessunshine.com/us/product/natures-harvest-465-g-15-servings/sku-3090.aspx

Ultimate Green Zone
http://www.naturessunshine.com/us/product/greenzone-ultimate-powder-368-g/sku-1103.aspx

Diatomaceous Earth (optional--thickens the shake and it kills parasites)
https://www.earthworkshealth.com/detail.php?id=3&prod=DE-10LB-BAG
______________________________

RECIPE:
1 scoop of each and 8 oz of water, 
shake well (in container with tight fitting lid)

When you order from Nature Sunshine, you can sign in and make your own log-in.  It will invite you to become a free member and ask you for my account number which is (2347856).  Now you'll receive member pricing.

Blondies

One would never guess that these delicious bars are packed with protein.  The perfect snack when your blood sugar drops in the afternoon or between meals.  My kids loves these.  (What better recommendation can you get?!)

Wet Ingredients:

4 eggs

4 medium bananas

½  c. applesauce

3 c. white beans (cooked)

2 c. honey

1 T. vanilla

Dry Ingredients:

8 c. white wheat flour

2 c. steel cut oats (soaked overnight)

1 T. baking soda

1 T. sea salt

1 c. chocolate chips

1 c. chopped almonds

½ c. craisins (optional) 

Beat eggs, beans, and bananas and then add the rest of the wet ingredients.  Add dry ingredients and mix.  Combine chocolate chips and nuts last.  Spread dough in two greased cookie sheets.  Bake trays at the same time and switch racks half way through (12 minutes and 12 minutes).  Total baking time 24 minutes at 350 degrees.  Yield:  70 bars.

Note:  Measure the 2 cups of oats in the morning (as they will expand after they are soaked).  

Banana Oatmeal Muffins

Banana Oatmeal Muffins

2 eggs
1 1/2 c. almond milk
1/3. c. coconut oil (solid)
1 t. vanilla
1/3 c. applesauce
4 medium bananas
1/2 c. honey

3 c. whole wheat flour (4 cups if freshly ground wheat)
2 c. rolled oats

4 t. baking powder
1 t. baking soda
1 t. salt
1 t. cinnamon
1 t. nutmeg
1 c. chopped almonds (optional)
1 c. chocolate chips

Beat eggs and then add the rest of the wet ingredients.  Add dry ingredients and mix.  Combine chocolate chips and nuts last.  Stir until just combined and drop into oiled muffins tins (I use coconut oil for this).  Bake muffins at 350 degrees for 22-25 minutes.  Yield:  24 muffins.

Note:  This batter can also be used to make drop cookies.

*Adapted from my friend Kim's recipe.

My Favorite Cake

Celebrating an occasion and not sure what to make?  This one is a real crowd pleaser, and the perfect dessert for your special event.

I used this recipe for the cake.  Then I topped the batter with thinly sliced apple slivers in a circular pattern for a round cake like this picture shows or a square pattern (for a square cake pan). I've even tried it in rows for a sheet cake.  (I like to use a tart apple such as granny or fuji). Bake according to the recipe directions.  The cake will be super moist and the browned apple edges are beautiful!

Egg Salad Anyone?

It's not what you're thinking, but it is oh so good!

Romaine and red leaf lettuce topped with mung bean and alfalfa sprouts, cucumber, and boiled eggs . . . yum!

Use your favorite salad dressing or make you're own! Today I drizzled a little olive oil,  sprinkled a little rice vinegar, and topped it off with sea salt, coarse black pepper, and tarragon.  What do you like on your salads?

Power Breakfast

Now, this is a breakfast for champions!

We call it coconut oats and it's a favorite at our house ; )

Coconut Oats

2 1/2 c. steel cut oats
1 can coconut milk
1/2 c. raisins
1/2 c. craisins
2 t. cinnamon
1/4 c. honey
dash of salt

Toppings
1 granny apple diced
1/2 c. chopped almonds

Note:  I soak my almonds overnight in the refrigerator, and drain the liquid in the morning.  This process makes the nuts easier on your digestion which prevents bloating (and in my opinion, makes them even more tasty).   When soaking, use a mason jar, filling it half full with almonds.  Then add purified water to the top.  After draining, nuts will last 3-5 days in the refrigerator.

Who would have thought?

Surprisingly delicious!

This is one of those meals that just came together from odds and ends that I had in the refrigerator and pantry and what a lovely combination it turned out to be. 

Chicken salad, steamed red beets, nori wraps, and romaine lettuce. . . delish!

The chicken salad can be folded into the nori wrap or the lettuce or both!

Chicken Salad Recipe:

1 12 oz. can of white chicken
1 generous spoonfuls of mayonaise
1 t. dijon mustard
1/4 c. diced onion
1/8 t. minced garlic
1 stalk of celery chopped fine
3 T. craisins
salt and pepper to taste
tiny dash of red pepper or paprika

Note:  If you have a green onion or red onion, use one of those as they add color and the flavor is fabulous.

Date Nut Coconut Balls

Sweet tooth?  This is the perfect fix. Bite and enjoy!  Just try not to eat them all at once!

Date Nut Coconut Balls

Step 1:
1 T. ground chia seeds
1 T. ground flax seeds
8 medjool dates, pitted and pureed

Step 2:
3 T. honey
1 c. unsalted raw crunch almond butter (from Trader Joe's)

Step 3:
1/2 c. chopped almonds (soaked overnight and drained first)
6 whole wheat crackers, crushed (Ak Mak) - optional for a stiffer ball
1 scoop pea protein (Love & Peas from Nature Sunshine)
1 T. unsweetened cocoa
1-2 dashes stevia

Step 4:
1 c. unsweetened shredded coconut

Using a high powered blender, grind flax and chia seed.  Puree dates.  Combine all the wet ingredients in a large mixing bowl.  Add the dry ingredients (except the coconut) and combine.  Place the coconut in a bowl.  Use your hands to roll the mixture into little balls, roll in the coconut, place in an airtight container and store in the refrigerator or freezer, separating with wax of parchment paper.

Scratch Spice Cake

Always a crowd pleaser.  Love knowing that its healthy and 'delish' at the same time!

 
Scratch Spice Cake

2 eggs
1/2 c. oil
1 1/2 c. honey
2 1/2 c. applesauce

3 1/2 c. wheat flour (ground hard white winter wheat)
2 t. cinnamon
1 t. cloves
2 t. soda
1 t. salt

Mix wet ingredients in large batter bowl.  Add dry ingredients and mix.  Pour into jelly roll pan (cookie sheet with edges).  Bake for 35 minutes at 350 degrees.

Serve with bananas and whip cream.


For Pumpkin Cake:  Substitute pureed pumpkin for the applesauce and add 1 t. ginger.

For Chocolate Cake:  Substitute 1/4 c. unsweetened cocoa powder for 1/4 c. flour.  Omit the cinnamon and cloves.

Baked Oatmeal

Christmas Breakfast all year long?  Yup, it's that good.  This is our traditional Christmas Breakfast and one that we have often throughout the year because it is just that yummy, and of course its good for you too.  Enjoy one of our favorite treats for breakfast, a snack, or dessert.  I like it any time.

Baked Oatmeal

2 1/2 c. steel cut oats
1 can coconut milk
1/2 c. coconut oil
4 eggs
1/2 c. honey
1 t. baking powder
1/2 t. salt
2 t. cinnamon
2 t. vanilla
2 c. chopped apples
1 c. raisins
1 c. craisins
2 c. chopped almonds

Mix oats and coconut oil in a bowl, cover bowl and set on counter overnight (8-12 hours).  In the morning, beat coconut oil, honey, and eggs until glossy.  Add baking powder, salt, cinnamon and vanilla and beat.  Stir in oats, raisins, craisins, and chopped apples. Pour into 9x13 inch baking dish and bake at 350 degrees for 50-60 minutes.

Notes:

*I like to soak my almonds overnight in the refrigerator in purified water.  Drain in the morning and chop. 
*You can substitute regular old-fashioned rolled oats instead of steel cut.  Decrease baking time to 30-40 minutes.