Vitamin F

Quinoa & Beef Stuffed Baby Peppers

2014-01-12T18:53:00.000-08:00

I usually walk right by these baby peppers at the store because I think they are too much work. For some reason, I grabbed a bag and boy-oh-boy, am I glad that I did. This recipe is delicious!

I'm pretty sure that I out-did myself on this one. These Baby Stuffed Peppers turned out AMAZING!
This recipe started out as a way to clean out the fridge and it transformed in to absolute greatness. Sometimes my culinary abilities shock me. It's so darn fun.

If you're looking for a vegetarian option, the filling is so delicious that it would still be good without the ground beef.

*I had filling leftover, so I froze it for an easy meal in the future. The filling would also be good by itself, rolled up in a tortilla, as a based for soup, or even on top of a bed of greens.*

Quinoa & Beef Stuffed MIni Peppers
2# bag of mini bell peppers, seeded & halved
1# ground beef
1 small onion, finely chopped
3 cloves garlic, finely chopped
1.5 T cumin
1.5 T chili powder
1/2 tsp. cayenne pepper

1c. quinoa
2 c. water
1 tsp beef bouillon (I use "Better than Bouillon," it's easy, awesome and no MSG).

1 can black beans, drained/rinsed
1 can corn, drained/rinsed
1 cup salsa
1/2 c. cilantro chopped
1/4 c. light cream cheese, cut into 1" cubes
1/2 c. shredded cheese

1. Bring a pot of water with steam tray in it to a boil. Slice peppers in half (length-wise) and remove seeds. Steam the peppers for a 3-4 minutes to soften up. Remove and pour onto a towel to drain.

2. Combine quinoa, water and bouillon. Bring to a boil, reduce heat and cover for 15 minutes or until all water is absorbed. Remove from heat.

3. Brown the ground beef, draining off any excess drippings. Add onion, garlic and seasoning, continue to brown until onion is softened and meat is cooked through. Adjust seasoning, if necessary.

4. In a large bowl, combine cooked quinoa, beef mixture, beans, corn, salsa, cilantro, cream cheese and shredded cheese. Stir well until cream cheese melts.

5. Place peppers on a foil lined baking sheet coated with cooking spray. Spoon mixture onto peppers. I like them over-filled, so I'm very generous with the filling.

6. Bake @ 350* for about 30 minutes. Serve over a shmear (yes this is a word) of refried beans.

Asian Beef with Broccoli

2013-12-30T17:39:00.000-08:00

I hereby designate this my blood donor recovery meal. Iron rich lean beef, vitamin C packed broccoli (more so than an orange!)... all wrapped together in a warm, comforting meal. Snuggle up and enjoy.

Check out that lovely marbling in my grass-fed beef.

Asian Beef with Broccoli*
1 lb flank steak or tenderloin steak, sliced thinly against the grain
3 cups broccoli, cut into bite sized pieces
1 TB cooking oil
Steamed rice

Beef Marinade
3 tsp soy sauce (or liquid aminos)
2 tsp cornstarch
1 tsp oil
1/4 tsp red pepper flakes

Stir Fry Sauce
2 TB soy sauce
1 TB water
2 tsp rice vinegar (or white vinegar)
2 tsp balsamic vinegar (or Chinese black vinegar)
1 TB minced garlic

1. Combine, marinade ingredients and pour over thinly sliced beef (in a shallow dish). Marinate at least 10-15 minutes (or longer) at room temperature.

2. Steam broccoil for about 3 minutes, until bright green and "crisp yet fork tender." Meanwhile, combine stir fry sauce and set aside.

3. Set the pan over high heat and when hot, add a little oil and swirl to coat. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side. Add garlic and saute for 15 to 30 seconds, until fragrant.

4. Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

5. Serve over steamed rice
* Adapted from a Pioneer Woman's recipe

Bar Nuts

2013-12-21T18:10:00.002-08:00

The first time I had these cashews, I'm pretty sure I ate the entire container. They are delicious and slightly addicting. Luckily, I was able to get the recipe. They are a fun little gift to make during the holidays. It's a nice salty break from all of the sweets. I like to put them in glass jelly jars, because they are quite pretty.

Fresh rosemary is a MUST! And this recipe uses quite a bit. If you become addicted to these cashews, like I am, you will probably start growing your own rosemary.

I mean look at that goodness... you know you want to whip up a batch of these NOW! So just do it, you won't be sorry.

Bar Nuts (*adapted from Union Square Cafe Bar Nuts)

4 c. of cashews (1.5 pounds)

1/4 c. chopped fresh rosemary

1 tsp. cayenne pepper

4 tsp. brown sugar

2 tsp. coarse sea salt

2 T melted butter

Roast nuts in a 350* oven for 7-10 minutes, or until golden brown and starting to smell good. (Watch carefully, they will burn in a hurry). Meanwhile, combine remaining ingredients to make a paste (of sorts). Pour paste onto hot nuts and toss until every last nut is coated. Allow to cool completely, then package as desired (or just pour in a pretty bowl and serve at a party).

WARNING: Severely addictive

Mexican Lasagna

2013-09-28T16:53:00.000-07:00

I have been a lazy, no-good cook ALL summer long. I'll be the first to admit it. I'm sick of not eating homemade food and I'll bet my husband is too. Thankfully, the craziness of summer is over and we can all look forward to brisk weather that is much more suitable for cooking.

Since I've been so incredibility lazy, I'm going to start back with an easy-peasy recipe, Mexican Lasagna. This is my go-to for feeding a larger group OR feeding just two, but having plenty of leftovers for the week.

I cannot believe I haven't posted this recipe yet.... (I just had to go double check that I hadn't already posted it). I make it all the time... and for darn good reason --> It's plain tasty and full of nutritious goodness (yes, that's a technical term).

Read on...

Drain and rinse 1 can of black beans and 1 can of sweet corn. Combine with a can of drained/diced tomatoes (You can choose mexican flavored tomatoes for extra flair). These three ingredients appear a lot in my kitchen!

Now start browning up some lean ground meat (beef, turkey, chicken, pork, even TVP, if your vegetarian). Drain off any excess fat, then season with 1.5 tablespoons of chili powder, 2 teaspoons cumin, 1/4 teaspoon cayenne (*optional for those who don't like the heat). Add in the juice from one fresh lime. Give it a taste and adjust seasoning if necessary. I usually end up adding more cumin, because I'm obsessed with cumin.

While the meat is browning combine 16oz. ricotta, 2 eggs, 1/2-1 cup chopped cilantro and 1 cup grated cheese.

When meat is done, combine with the corn-bean-tomato mixture.

Now line the bottom of 2 square 8"greased baking dishes (or one 9x13") with corn tortillas (they act like the noodles in your "Mexican" lasagna!). If it's just Greg and I, I usually made 2 square pans and freeze one for a quick dinner on another night.

Now begin the layering, top the tortillas with 1/2 the meat/veg mixture, all of the cheese mixture, then tortillas.... add remaining meat/veg mixture and top with plenty of grated cheese.

Bake @ 375* for 35-40 minutes or until heated through and golden on top. Apparently, I was either very hungry or being a major airhead the night I made this, because I didn't take a picture of the finished product.... but use your imagination, it's pure awesomeness!

Mexican Lasagna
1# ground meat
1.5 T chili powder
2 tsp cumin
1/4 tsp cayenne
juice from one lime
1 can black beans, rinsed and drained
1 can corn, rinsed and drained
1 large (28oz) can tomatoes, drained
1# ricotta cheese
2 eggs
1/2 to 1 cup cilantro, chopped
2-3 cups shredded cheese
12-16 corn tortillas

Preheat oven to 375*, grease either a 9x13 OR two 8" square baking dishes (you can either make one large lasagna, or 2 small ones, for freezing or sharing with a neighbor).
Brown meat, discard drippings. Season meat (including a squeeze of lime), adjust if necessary. Combine meat with corn, beans and tomatoes.
Combine ricotta, eggs, cilantro, 1c shredded cheese. Line bottom of greased pan with corn tortillas, top the tortillas with 1/2 the meat/veg mixture, all of the cheese mixture, then tortillas.... add remaining meat/veg mixture and top with plenty of grated cheese.
Bake 35-40 minutes or until heat through and golden on top.

Enjoy!

One more summer salad- Queso Fresco Corn Salad

2013-08-15T09:30:00.001-07:00

I think this will be the last of my installments for Summer Salads. This one is a little different because it's not a "pasta" salad. This salad is best the day you make it, unlike my last few recipes. It's a great recipe to bring to a social event. You can easily make adjustments depending on the veggies you have on hand. Use up those garden goodies!

*Queso Fresco Corn Salad*
Cilantro Lime Dressing:
2 TB fresh lime juice
2 TB rice wine/white vinegar
2-3 cloves of garlic
1/4 tsp sea salt
1 tsp honey
1/2 c canola oil
1/4-1/2 c cilantro

Combine lime juice, vinegar, garlic, salt, honey in a blender or food processor. Add oil in a steady stream until combined. Pulse in cilantro to desired consistency.

Salad:
4 c fresh/frozen corn (I use one 12 oz. bag of yellow and one bag of white, thawed)
8-10 oz queso fresco/cojito, crumbled
1 bell pepper, chopped
1 onion, chopped (I used a sweet onion this time, but often will use a pretty red onion!)
1-2 jalapenos, chopped
1-2 avocados, cubed
Salt & pepper, to taste

Combine all ingredients except avocado, toss in Cilantro lime dressing (above). Add avocado just prior to serving (to prevent browning).

*Recipe adapted from Our Best Bites

Corn & Feta Pasta Salad with Basil Vinaigrette

2013-07-29T07:00:00.000-07:00

Pasta salad is the answer to summer time cooking (or anytime of the year that you don't want to spend time in the kitchen in the evening)! Make it in the morning (or the day before) and stay out of the kitchen for the rest of the day!

This recipe uses a very small pasta, like stars, orzo or even Israeli couscous. There are many other small pastas available, so choose one that's cute, fun or that the kids might like. The pasta is so small it almost looks like rice, but it's not!

Bring it to a family BBQ, have it for dinner, bring it for lunch, have it as a snack. Just try it. You won't be disappointed!

*Corn & Feta Pasta Salad with Basil Vinaigrette*

Cook Pasta:

1.5 c. small pasta (orzo, couscous, little stars, mini bow ties, etc)

Cook pasta to al dente, according to package directions. Drain and rinse with cold water until pasta is cooled.

Dressing

3/4 c. fresh basil leaves, finely chopped

1/3 c. olive oil

2 TB red wine vinegar

1 tsp coarse black pepper

1/2 tsp sea salt

Combine all ingredients in a small mason jar and shake to combine.

Veggies, etc:

1/2 c. sweet onion, finely chopped

2 jalapenos, seeded and finely chopped

1 can sweet corn, drained and rinsed OR about 1 cup of fresh corn, cooked

6 oz. feta cheese crumbled.

Prepare all veggies and place in a large bowl. Add cooled pasta and dressing. Toss to combine. Refrigerate for at least 1 hour. (This dish can also be served over salad greens.)

*Recipe adapted from Rachael Ray Magazine

Cilantro Lime Pasta Salad

2013-07-25T13:05:00.001-07:00

"Summa time and the livin' is easy"..... unless you don't have central air conditioning.

This summer, we are living in a small apartment with western exposure. We have a small window A/C unit in our bedroom, but the kitchen remains stifling hot. Cooking dinner (AKA the hottest part of the day) is no bueno when your kitchen is approximately 85-90 degrees. I am not complaining however, because summer is my favorite time of the year and I embrace (or adapt to)ALL things summer, even hot kitchens.

My adaptation is Pasta Salad.

Pasta salad can be made in the AM when it's nice and cool, and it just gets better as the day passes. My trick to cooking in the summer is Pasta Salads and Grilling (fish, burgers, chicken, etc). So I will be sharing a couple of my fav Pasta Salad recipes. I just finished off the last of this one for lunch. IT's REALLY GREAT: It's a new twist, it uses up your garden veggies, it's pretty and it's just awesome!

*Cilantro Lime Pasta Salad*
Cook Pasta:
6-8 oz. of dry pasta, about 1/2 of a normal bog/box (I used a combination of rotini and penne)

Cook pasta to al dente. Drain and rinse with cold water until pasta is cool.

Dressing:
1/4 c. fresh lime juice
1/4-1/2 c. fresh cilantro
2 TB olive oil
1 TB honey
1/2 tsp garlic powder
1 tsp cumin
1/4 tsp cayenne pepper

While pasta cooks, combine above ingredients in a blender or food processor for 30 seconds.

Veggies, etc:
1 c. cherry tomatoes, halved
1 c. green onions, sliced (could also use a 1/2 c. of sweet onion here for substitute)
1 mango, peach, nectarine, etc, cut in 1/2 inch pieces (I used a nectarine)
1 avocado, cut in 1/2 inch pieces
2 bell peppers, chopped (Use a variety of colors!)
1 jalapeno pepper, seeded and chopped.

Prepare veggies and place in a large bowl. Add pasta and dressing, toss to combine. Refrigerate for at least 1 hour. ENJOY!

*Recipe adapted from: www.heatovento350.com & www.BHG.com

I'm Back...with a new Name!! (edited)

2013-07-09T14:24:00.001-07:00

So it's been almost a year since my last blog post and a lot has changed. I wanted to change the name of my blog, since my days as "Trailer Trash" are now over. I wanted it to reflect me, both as a person and as a nutrition professional. At first I was going to name the blog, "Life in Moderation," because my favorite quote from Benjamin Franklin goes something like this, " Everything in moderation, including moderation." BUT I realized this name was extremely B-O-R-I-N-G and U-N-O-R-I-G-I-N-A-L, so I thought of all my favorite things in life: Food, Fitness, Family, Friends, and Fun, not to mention Freakin' awesome wine and Friggin' good books....then.... "The F Spot" was born...AND THEN I DECIDED I LIKED VITAMIN F even better! It's fun, a little sassy, lightly edgy and draws you in, right? :)

Let's talk a little more about the idea of moderation, because it's truly the way. There are many famous quotes/sayings that completely agree with this school of thought.

By Definition: "Moderation is the elimination of extremes."
How perfect would the world be if we could achieve this?!?!

I've also heard some humorous versions:

"Too much of anything is bad, but too much whiskey is just enough." - Mark Twain
"Abstinence is a wonderful thing, but only in moderation." - unknown source ;)
"Everything in moderation, including the truth." - unknown source... (Don't tell your kids this!)
"Moderation is a fatal thing, nothing succeeds like excess." -Oscar Wilde
"Yo, I can't do anything in moderation. I don't know how." - Eminem

There are also some versions that really make you think:

"The virtue of justice consists in moderation, as regulated by wisdom" -Aristotle
"If one oversteps the bounds of moderation, the greatest pleasures cease to please." -Epictetus
"Moderation is the center wherein all philosophies, both human and divine, meet." -Benjamin Disraeli

When it comes to Food:

I always say: "Eat a little bit of everything, not too much of anything"
In Ancient Greece, the temple of Apollo at Delphi was inscribed Medan Agan, which means "nothing in excess."

Okay, with all of the crazy talk about moderation, I hope that my blog inspires you to live moderately: eat well, splurge enough, work hard, play harder, and love lots!

Strawberry Balsamic Dressing

2012-08-29T19:04:00.002-07:00

Wow, it's been a whirlwind summer.

I haven't posted since June and for darn good reason! Here's the latest:

1) Greg and I got married. FINALLY!

2) Greg passed his big test and is now a Journeyman Lineman! YAY!

3) I got a great job at Utah State University. YES!

4) We moved to Logan, Utah. WOW!

5) Greg is working for an awesome crew in Mountain Home, Idaho. $$$$!

6) We rented a house, like a real one, with a foundation. NO MORE TRAILER TRASH!

All of this happened within a month. Sometimes life is so crazy, and in my experience, it happens all at once. When it rains, it pours. And that's why I haven't been cooking or blogging much. Oh, and the fact that I lived out of a suitcase the entire summer. Kind of takes the fun out of cooking.

I seriously doubt that I will be posting much on the ol' blog in the near future, plus it's no longer the same, because I'm no longer "high class trailer trash!" What are your thoughts?

Here's something to keep you happy, until I decide what to do with my blog ...

This is a recipe that I made when strawberries were in their peak. There's not much better than a fresh, juicy strawberry. And for those of you who read my blog regularly, you may know that I love to make my own dressing. This is just a spin on balsamic vinaigrette dressing.

Strawberry Balsamic Dressing

1/4 c. strawberry jam

1/2 c. balsamic vinegar

1/2 c. canola oil

2 tablespoons olive oil

1 tsp. salt

1 tsp. pepper

1/2 tsp. Mrs. Dash

1 tsp dijon mustard

Combine all ingredients in a jar and shake well to combine. You could also pulse through a blender to get rid of any strawberry chunks, if you are like that!

I loved this dressing on a spinach salad, with goat cheese, peppers and slivered almonds.

Black Bean Tacos

2012-06-25T21:49:00.004-07:00

This is a funky, vegetarian taco recipe. The texture of the bean mixture strongly resembles ground beef, so they are even good for non-vegetarians!

It practically looks like a normal beef taco...how fascinating. If you are a taco lover like myself, feel free to check out my other taco recipe on the blog: Shrimp Tacos with Lime Cilantro Dressing. I'm still considered a Taco Week on my blog, where I feature a taco-a-day. YUM!

This recipe is super easy. Check it out.

Measure out spices/seasonings/cornmeal.

Make sure you arrange it in the bowl so it looks pretty. It makes all the difference..... ;)

Add canned black beans (well rinsed/drained).
Smoosh (yes, this is a word!) with potato smasher... or if you are really fancy and sophisticated, you can put all this in a food processor and pulse until you make a crumbly mixture.

Arrange the mixture in a thin layer on a greased baking sheet, like so:

Bake at 375* for 15-20 minutes, then stir to break up the bean mixture. Return to oven for 5-10 minutes or until crumbly, brown and slightly crisp. Remove from oven and continue to stir to break up the beans even more.

Place beans among your favorite taco accompaniments and enjoy. Also, don't tell your meat eater friends that it's 100% vegetarian and see if they notice. I love playing the trick your meat-head friend game :) It's the best.

Black Bean Tacos

1 (14oz) can black beans, drained and rinsed
1/4 cornmeal
1.5 teaspoons chili powder
1 teaspoon cumin
1 tablespoon chili in adobe
1 clove garlic, minced

Preheat oven to 375*. Measure out all seasonings into a large bowl. Add beans and mash with a potato smasher or fork until you make a crumbly mixture. (You could also pulse in a food processor, if you have one).
Coat a baking sheet with cooking spray and pour mixture on top, spreading into an even layer. Bake 15-20 minutes. Break up the bean mixture with a spatula and return to oven for 5-10 minutes until brown and crisp. Remove from oven and continue to break up bean mixture until it resembles ground meat. Use as taco filling and top with salsa, cheese, sour cream or your other favorite taco toppings.

Balsamic Strawberry Jam

2012-06-18T07:44:00.000-07:00

Strawberries are in season, so check out this jam recipe. It's sweet, tangy and delish!

Rinse some lovely, ripe, sweet berries. Preferably local ones, they are always the sweetest! Take a picture because they are seriously gorgeous.

Dump in a large pot with vinegar (I know it's weird, but it's yummy) and sugar.

Stir and bring to a bubble. Use a potato smasher to smoosh (Yes, this is a word) the berries or leave them chunky. Your choice. Reduce heat and simmer for 30-45 minutes or until jam thickens. Stir frequently.

Pour into storage container and either freeze or put in the fridge. This jam is not heavily sweetened, so it may not last as long in the fridge as your usually sugary jams.
Enjoy on pancakes, toast, PB&J's, or stir into plain yogurt or ice cream. YUMMY.

Strawberry Balsamic Jam

2 pounds strawberries, washed & sliced
5 tablespoons sugar
3 tablespoons balsamic vinegar

Combine all ingredients in a large pot, bring to a bubble over medium heat. Reduce heat to low and continue to simmer for 30-45 minutes, until jam begins to thicken. Stir frequently. Pour into containers and allow to cool. Store in freezer or fridge.
This is a syrup/jam, by no means is it a jelly. It would be so yummy on waffles, pancakes, crepes, ice cream, yogurt, and just eaten by the spoonful out of the jar.

Spicy Garbanzo Beans Snackers

2012-06-11T16:18:00.001-07:00

I'm currently watching what I eat, AKA trying practice some extra self control on the food situation! Which, it seems like each time I intend to do this, the temptations come in full effect. Ugh.

See, the thing is, is that I ordered my wedding dress direct from China and it is tini-tiny. So I am trying to be extra "good" for the 2 months before the big day, so I am able to actually breathe on my wedding day.

All of that nonsense brings me to the recipe today. These little numbers are oh-so freakin' good and pretty darn healthy for you, too! Think fiber, b-vitamins, & minerals in the beans, plus a dose of heart heathy fats from the olive oil and a little metabolism boosting cayenne pepper. A perfect substitute for chips, nuts, and other snack foods. Wholesome and Mmm-mmm!

This is super simple.

Drain and rinse a can of garbanzo beans (chick peas) really well. Pour onto a flat surface and pat dry.

In a medium bowl, combine seasoning & oil well. Dump the beans into the bowl and toss to coat thoroughly.

Spread beans out on a parchment line baking sheet. Bake for about 20 minutes, then give a good stir and bake an additional 15-20 minutes, or until golden and crispy. Keep a watchful eye the last few minutes. Allow to cool completely and snack away.
Feel free to double the recipe if you really start munching on these little numbers.

Spicy Garbanzo Beans Snackers

1 15-ounce can garbanzo beans, drained & rinsed
1 1/2 teaspoons extra-virgin olive oil
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/2 teaspoon garlic powder

Preheat oven 400*. Pat the garbanzo beans dry with paper towels. In a medium bowl, combine spices & oil. Add garbanzo beans and toss to coat in spice mixture. Pour into even layer on parchment line baking sheet. Bake for 20 minutes; Stir. Replace in oven for 15-20 minutes or until browned and crispy. Keep a watchful eye for the last few minutes, so ensure they don't burn. Cool completely.

Recipe Adapted from: Our Best Bites

Cucumber Hummus Bites

2012-06-04T08:33:00.000-07:00

Do you ever get invited to a BBQ (or something like that) and not know what to bring?

You want to bring something healthy, but you don't want it to go untouched by guests?

Maybe you are trying to lose a few and desperately need something at the party that you can eat without overindulging?

Or maybe you simply prefer some healthier items to balance out your typical burger fare?

What ever it may be, these little cucumber appetizer bites are the thing to do. I'm telling ya, they are the next big thing at your family get-togethers!

They look like you spent all day making them, when actually it took about 10 minutes.

They are perfect finger food...and who doesn't like finger food?

Look at these Beaut's:

To start, prepare some of my delicious homemade hummus! Or if you're in a rush, buy some from the super market. If you haven't made your own before, give it a whirl. It's easy and you can tweak it to your taste preference.

Then, Peel an english cucumber like SO:

Slice cucumber into 1-inch rounds.

Spoon hummus into plastic bag and snip off one of the bottom corners for a make-shift pastry bag.

Squeeze hummus through "pastry bag" on top of cuke rounds, sprinkle with sesame seeds (use black sesame seeds for a pretty presentation) and course sea salt.

Serve to your friends for a healthy, pretty and fun appetizer or side dish. Enjoy!
D

Sticky Sweet Drummies

2012-05-31T06:00:00.000-07:00

Memorial Day is the unofficial kickoff to summer. A special thank you to those who have given their lives. It doesn't go unappreciated! It's because of The Brave that we are able to celebrate the way we do.

Summer means many things, but for many of us...it means grill time. I love the grill for many reasons:

It's requires few dishes.

It's taste cannot be surpassed.

It's done outside.

It's fast.

It's a rush each time you hold a match to light the bugger. (my arm hair has grown back since last summer!)

It smells delicious!

There are many more reasons to grill, but those were the ones that popped to my head today. Why do you like to grill?

Have I ever mentioned that Summer is my favorite time of the year? I love the heat, the sun, swimming, grilling, EVERYTHING that has to do with summer. I could easily live somewhere with 2 seasons: hot and warm. Is anyone else with me on this?

Although today's recipe requires some indoor action as well, the resulting glaze is well worth it. Are you drooling yet over these lovely drummies below?

It's pretty simple, read the recipe below.

Prepare the marinade/glaze.

Pour over chicken.

Refrigerate and marinate.

Reserve marinade and grill drummies.

Simmer reserved marinade for 15 minutes until thick and gooey.

Glaze the grilled drummies with sweet and sticky goodness.

Grab a roll of paper towels and enjoy.
Wash down with an ice cold beer and tell a story.

Sticky Sweet Drummies*

1/4 cup honey

1/4 cup balsamic vinegar

1/4 cup brown sugar, packed

2 tablespoons soy sauce

1/4 tsp. dried rosemary

5 garlic cloves, halved

6-8 chicken drumsticks

2 tablespoons toasted sesame seeds

3 tablespoons green onions, chopped

Instructions:
Combine honey, vinegar, sugar, soy sauce, rosemary, & garlic. Stir until sugar dissolves. Place drumsticks in a baking dish and pour marinade over the top. Swirl around each drummie so it's coated in marinade. Allow to marinate at least 15 minutes, then flip and marinate another 15 minutes, longer is better.

When it's time to cook, fire up the grill. Remove chicken from marinade and reserve the marinade. Pour reserved marinade into a small saucepan and bring to a boil. Reduce heat and simmer for about 15 minutes until marinade reduces down into a thickened glaze.
Grill drummies until cooked thoroughly.
Drizzle glaze over the top of cooked drummies. Sprinkle with sesame seeds and green onions (if you have them...I didn't)

*Recipe adapted from Giada DeLaurentis "Sweet & Sticky Chicken Drumsticks"

Food Stories Nominee & Catch Up

2012-05-30T11:01:00.003-07:00

Two things on the agenda today: Catch up & Nominate other blogger for Food Stories Award.

First off, the lovely Julia @ The Roasted Root nominated me for a Food Stories Award (http://foodstoriesblog.com/food-stories-award/ )and in return, I will nominate a few of my favorite blogs.

1. Annie's Eats -- a great little blog that I've made multiple recipes from.

2. Chocolate Covered Kate -- a "healthy" dessert blog with some wild concoctions.

3. Cookie & Kate -- Celebrates whole foods and vegetarian fare!

4. My Little Celebration -- A super fun blogger that shares my name and my passion for food & fitness.

5. Chef in Training -- You've probably seen her on Pinterest. She takes wonderful photos!

Would you care to know a random thing about me?
I hate dirty feet.
They make me cringe.
If I'm wearing flip-flops and am not on pavement or indoors, I'm probably thinking about how dirty my feet are.
I religiously clean & moisturize my feet before bed.
Yes, that's very random and a little OCD....now you know.

Second matter of business, I have been away from blogging for a few weeks and have relocated the "wagon" to Colorado! We've been here less than a week and I LOVE it!

I have visited an awesome street fair in Boulder, gazed at the Rocky Mountains, seen more bunnies/prairie dogs than I have in my whole life and gambled at my first horse race. Very cool area with a solid combination of hippy and country...just my style.

I hope to have a couple recipes up this week. Thanks for all of your support!

Shrimp Tacos with Cilantro Lime Dressing

2012-05-03T16:09:00.004-07:00

I seriously love tacos. They are such a cool meal; one of my favorites. For starters, they are SO easy to make...just chop some veggies & cilantro, grate some cheese, cook up some filler (meat, fish, beans) and wrap it up in your tortilla of choice. They are also very pretty and fun to photograph. And of course, they are so darn tasty and everyone likes them!

I have many versions of tacos that I make: good ol' beef, shredded chicken/pork, shrimp, black bean, and fish. Maybe I'll have a taco week on the blog sometime!

Here's a couple of my secrets to amaaaaa-zing tacos:

1) You must warm up the shells. I prefer corn tortillas, but flour is good, too. The easiest way to warm them up is to wrap a stack in a damp dishcloth and nuke them for 1-2 minutes. (Thanks KayCee for this trick!)

2) If you are a corn tortilla lover, like myself, you must double up the shells! If you choose not to, your taco will end up on the front of your shirt or in your lap.

3. You must have fresh fixins'... think, pico de gallo, cilantro, a squeeze of lime, tomatoes, onions, etc.

4. You must season appropriately!! And I don't mean that salty "taco seasoning." That stuff is icky. I usually use chili powder, cumin(one of my fav spices), cayenne and a smashed up chili in adobo sauce. But for this recipe, I make a special dressing that you cook the shrimp in. It's good drizzled over the top, or as dressing for a taco salad. It's a knock off from the Nordstrom Cafe Cilantro Lime Salad. YUM!

5. And lastly, you must overfill your taco shell so it's practically impossible to roll up! Greg and I do this every time, he's worse than me though. It makes a gloriously delicious mess.

Cilantro Lime Dressing

1/3 cup seasoned rice wine vinegar
1/4 cup fresh lime juice
1 clove garlic, minced
1 teaspoon pureed chipotle chiles in adobo sauce
2 tablespoons honey
1/2 teaspoon kosher salt
1/2 cup canola oil
1 cup chopped fresh cilantro stems and leaves
1 pound raw shrimp, peeled and rinsed well

Combine all the ingredients in a blender and pulse to combine. Place shrimp in a shallow dish and pour 1/2 the dressing over the top. Reserve the remaining dressing to drizzle on the tacos. Allow to marinate for at least 15 minutes.
Heat a little oil in a frying pan over medium heat; add shrimp (dressing and all) and saute about 5 minutes or just until shrimp is pink throughout. Shrimp cooks very quickly, so please don't overcook, as they like to get tough and chewy!!
Warm the taco shells and enjoy!

Chicken Marsala Skillet

2012-05-01T15:44:00.002-07:00

You know chicken marsala? You know one pot meals? Well they just got married, made a healthy baby and it's name is Chicken Marsala Skillet. And I have one word for it, YUM.

I love one-pot meals, not only because there's less dishes to do, but I love how the flavors build on each other.

You guys are going to love this!

Cook pasta according to directions, drain. Reserve pasta water (for later)!

Heat some oil (1-2 Tablespoons) in a large skillet, season chicken with salt/pepper, then brown it thoroughly. The secret to browning it well, is stirring as little as possible! Don't disturb the chicken!! Once it's brown and cooked through, remove from pan and set aside.

Be sure to leave all the pan drippings in the pan, they provide lots of flavor.

Over medium heat, melt butter in the same pan, then add onions, mushrooms and garlic. Saute for about a minute, making sure the garlic doesn't burn.

Add marsala wine and broth, stirring to deglaze the pan.
(You could always use another white wine if that's all you have on hand, but it would no longer be chicken marsala! You could also use all broth, if you insist, but that's really no fun.)

Bring this goodness to a steady bubble, and continue to simmer until liquid is reduced by about half.

Once your liquid is reduced, turn off the heat, add tomatoes, spinach, & goat cheese.....plus a good sprinkle of salt/pepper. Give it a good stir, until the spinach begins to wilt.

I think cherry tomatoes may be my favorite subject to photograph....

Then dump the drained pasta on top and toss together.
If it gets too dry, add a little of the reserved pasta water until your reach your desired consistency. The amount you use will depend on how much you reduced the liquids. I had to add very little, maybe 1/4 cup, or less.

Serve with grated parmesan on top! Savor a little bit of heaven in this dish. And be sure to wash down with a hefty glass of vino rosso. Cheers.

Chicken Marsala Skillet

1 pound whole grain penne pasta (1 box)

2-4 chicken breasts (depending on how much meat you prefer), cut into 1 inch chunks

1-2 TB oil

1-2 TB butter

3 cloves garlic, minced

1/2 c. sweet onion, finely chopped

8 oz. crimini mushrooms, sliced or quartered

1 cup marsala cooking wine

1 cup chicken broth

1 bag spinach

2 cups cherry tomatoes, halved

1/4 cup goat cheese

Salt & Pepper

Parmesan for grating

Instructions:

Cook pasta according to directions, drain. Reserve pasta water.

Heat oil in a large skillet, season chicken with salt/pepper, then brown it thoroughly (stirring as little as possible). Once it's brown and cooked through, remove chicken from pan and set aside.

In the same pan, over medium heat, melt butter, then add onions, mushrooms and garlic. Saute for about a minute, making sure the garlic doesn't burn.

Add marsala wine and broth, stirring to deglaze the pan. Bring to a steady bubble, and continue to simmer until liquid is reduced by half.

Once liquid is reduced, turn off heat, add tomatoes, spinach, & goat cheese. Season with salt/pepper. Stir until spinach begins to wilt.

Add the drained pasta on top and toss together.

If it gets too dry, add a little of the reserved pasta water until your reach your desired consistency. Serve with grated parmesan on top. Enjoy.

Kale Chips

2012-04-27T06:14:00.002-07:00

I'm a serious snacker....and usually when I start, I can't stop. Since I'm such a compulsive snacker, things like potato chips, cheese, etc. are a BAD idea. Does anyone else have this problem?

Well, guess what? I've found a solution! KALE CHIPS. They are pretty much like a baked potato chip, but a kale chip, get it? You can snack away, without the guilt.

Super easy, super quick, super healthy and surprisingly tasty.

Here's what you need:

1 bunch of kale, washed & torn into large chunks (2"x2"ish)

olive oil

sea salt

cayenne pepper (or another seasoning of your choice, I'm all about the spice!)

Preheat oven 375*. Place kale in large bowl....drizzle with oil....sprinkle with seasoning. I use my hands to mix it all together...but you could also use a utensil, of course.

Dump the mixture out onto a baking sheet and spread out evenly. Bake 15-25 minutes or until brown and crispy. Cooking time may vary. Just start checking around 15 minutes and continue to peak every few minutes until they look like little crisps!

Remove from oven and allow to cool. They will get crispier upon cooling. These are so good, you've got to give them a whirl....even if you don't like kale!

I apologize for the pictures. This was a really hard thing to photograph and my creative juices weren't flowing very well!
Happy Snacking!
D

Easy Baked Mexi-Chicken

2012-04-24T10:34:00.000-07:00

So last week, I was on a major Mexican Food kick. I made Mexican food 4 out of 5 nights.

Here's a few reasons why I like Mexican Food:

1. It's spicy. I LOVE THE HEAT!

2. It's fresh....the way I cook it anyways. Full of vegetables, lime and cilantro.

3. I LOVE cumin. It's become one of my favorite spices.

4. I LOVE cilantro. It's such a versatile herb, with many uses. Not too overpowering.

5. I LOVE beans.

6. I LOVE cheese.

7. It's fun to roll things up in a tortilla

8. Tacos are the coolest meal, you can make them a ba-zillion ways.

9. It's easy to make vegetarian.

10. It's plain easy to prepare.

Today's recipe combines many of my favorite things about Mexican foods. I got the idea of this recipe from my dear friend, Leslie, back when I was in High School and I dated her sweet son. It was originally a Weight Watchers recipe, but I spiced it up a bit. It's so easy, you're going to love it!

The following recipe serves 2-3. There's really no specific recipe, so play with it until you find personal perfection.

Here's what you need:

Chicken breasts

Refried Beans

Cumin

Chili Powder

Cayenne

Salsa

*Optional: Cilantro, Avocado, Lime, Sour Cream

Preheat oven to 350*

Line an 8x8 baking dish with aluminum foil (for easy clean up).

Open a can of refried bean and spread the beans in your foil lined baking dish.

Place 2-3 chicken breasts on top of the beans.

Sprinkle with cumin, chili powder, and cayenne. Feel free to leave out the cayenne if you aren't nuts about spicy food.

Bake at 350* for 30 minutes or until chicken is cooked through or has internal temp of 160*.

Remove from oven and allow to cool 5 minutes.

To serve, scoop up plenty of beans and plate, top with the chicken. Top with salsa, avocado, cilantro and a squeeze of lime.....or whatever floats your boat!
Serve with a pile of greens on top for a Mexican Salad
OR
Serve with Spanish Brown Rice.

If you're feeling extra saucy, enjoy with an ice cold Corona.

Salute!

Sexy Beef Stew

2012-04-16T15:10:00.002-07:00

To go along with my third installment of "Diary of a Naughty Dietitian," I'm going to post a stellar, delectable, scrumptious and sexy beef dish. I call this dish sexy because it is rich and satisfying! Haha!!

I started with some "stew meat" which is basically chunks of not-so-tender/ultra lean beef. This comes from cuts like chuck, round, shank, which are from heavily exercised parts of the animal, therefore they are lean and tougher. Now if you want a nice, tender steak....this is NOT the cut you want, but if you want to slow cook a piece of meat to perfection, this is the perfect cut!! Here's a simple diagram of beef cuts to give you an idea of where the cuts come from.

Ok, on to the stew. This is the most amazing stew I've ever made or tasted. It's truly a treat.

I'm convinced that it's a combination of wine and tomato paste that make it so special. Check it out.

Sexy Beef Stew

1 pound Stew Meat, cut into 2 inch cubes
1 small can tomato paste
1-14oz can diced tomatoes
1 cup water
1 cup broth (any you have on hand)
1 cup dry red wine
1 cup onion, diced
3 carrots, sliced
2 cloves garlic, minced
1 tsp. olive oil
1 tsp sea salt
1 tsp. Italian seasoning
1 tsp. Mrs. Dash
1/2 tsp. cracked pepper

1/2 cup barley
1/2 cup frozen peas.
*Optional balsamic vinegar

Combine all ingredients except barley/peas in a large crockpot. Cook on low for 7-9 hours. During the last 1-2 hours of cooking, add the barley and peas; continue to cook until barley is tender. Serve with a splash of balsamic vinegar for a little kick. Enjoy with a heavy, dry red wine.
YUM!

Diary of a Naughty Dietitian III

2012-04-10T10:12:00.003-07:00

I haven't posted anything in awhile and I thought I'd make a come-back with a diary entry.

I have been tracking my blog traffic more closely lately and I've noticed that my "diary" entries are some of my most popular posts!
This month, I am going to discuss one of the foods that I am most passionate and concerned with.

BEEF! Unlike many dietitians, I am ~~pro-beef~~.....actually I'm pro grassfed beef. I know this is controversial, but that's what makes me a Naughty Dietitian! Read on.

OK, let's see if I can articulate my opinion.

The beef industry is controlled by a small handful of huge corporations that control 80% of beef processing. Just like any corporation, the main goal is MONEY.

How do they make more money? By processing as much beef as possible, as quickly as possibly. Just like humans, cows fatten up fastest when they don't move around much and they eat a lot. Fattening up the cows is done by putting cows in feedlots before they are "processed." (I'm going to use the term processed, instead of slaughtered to make myself feel better.) Most cattle start their lives on a family farm, but are sent to a feedlot to gain weight faster, to be "processed" sooner. When cows are put in feedlots, they are in very close quarters, with no grass, lots of poo and are fed grain (primarily corn). All of this cow-poo and filth equates to the release of methane gases into the environment, which are often blamed for ozone depleted and serious pollution.

Regardless of pollution, when you put a bunch of living creatures in close quarters, what usually happens? They get sick. In order to prevent this, cattle are given plenty of antibiotics and other drugs, in fact, the meat industry uses about 75% of the antibiotics in the U.S.! But as we all know, medicine can't solve all problems and there is inevitable illness. Although the USDA has strict food safety practices, beef can be contaminated, as history has shown. The most commonly contaminated meat is ground meat, not only because it is more exposed, but it often contains meat from multiple animals. Unless you have your meat ground at the butcher, it would be hard to guarantee that it was only from one animal and even harder to guarantee that all those animal were healthy. In short, if you wanted to know where your pound of ground beef came from, it possibly came from Colorado, Texas, California, Arkansas, Washington, Oklahoma, Nebraska, etc.......all in one pack of meat. But it's more economical for the beef industry to process these animals all together, in one huge plant. It makes them more money. YIKES.

Food safety, however is not my main concern with the beef industry. When cattle are fed grain (corn-based), they fatten up quickly, but it's not natural or normal for cows to eat corn. Cows Eat Grass! It is as simple as that! Sure in their free range days, they may have ran across the occasional stock of corn, but it definitely wasn't a staple in their diet. Now they are fed corn because it creates a product that makes the Beef Industry more money faster! It also ruins the nutritional quality of the meat, promotes GMO crops, and is primarily fed in feedlots.

Let's compare the nutritional quality of grain fed vs grass fed beef. Grass fed meat is:

Lower in fat, therefore, lower in calories (one study I read said by simply switching to grass-fed meat, the average American would lose 6 pounds in a year!)
Higher in Omega-3 fatty acids (heart healthy fats), 2-4x as much as grain fed.
It's higher in antioxidants, like vitamin E and A

Not only is grass-fed beef nutritionally superior, but it promotes a healthier environment for humans and cattle! It's truly a win-win situation, unless you are the beef industry, of course. Grass fed cattle are on pasture or free range, allowing them to move around and breathe the fresh air, these two things alone could help prevent illness, therefore use less medicine. Secondly, since they are moving, they can poop where ever they want to, instead of piling it up in the close quarters of a feedlot. When they poop all over God's green earth (instead of in one spot), it is naturally composted back into the soil and doesn't release a fraction of the gases produced in a feedlot.

Ok, so far grass fed meat equals:

Better nutrition for us
Less antibiotics and other pharmaceuticals for everyone
Less illness for cows
Less pollution for Mother Earth

Now why in the world aren't we switching over to grassfed meat? Well it's because the beef market is controlled by a handful of very rich corporations that want to make more money. They don't want anyone else processing beef, so they make it practically impossible for the small-town butcher to commercially and legally sell meat. So if you can find it, it's usually very expensive. Most cattle ranchers have one choice and that's to send their cattle to a feedlot. In general, small, independent slaughterhouses are safer and more direct.

Grassfed beef could also benefit:

The rancher
The small businesses
The consumer
The community, creating jobs

So what's the solution? We need to take baby steps backward in time...back to a time when we either raised our own meat or bought it from our neighbors. We need to:

Allow small businesses to process, resale and distribute homegrown, grass fed beef. This would be an alternative for ranchers sending their cattle to feedlots ran by the beef industry.
Allow ranchers to free-range their cattle on public land. If you haven't been on a road-trip across America lately (I just drove from Savannah, GA --> Scottsdale, AZ), we have lots of land and grass that is just sitting there! We may as well put it to good use!
Quit eating fast food, they are the #1 purchasers of cornfed, feedlot beef. They keep these the large, money-hungry beef corporations in business and in charge of your food supply.
Quit buying beef from the grocery store! If at all possible, buy local/grassfed or at least have the grocery butcher grind your meat for you.
Buy meat local and support local farms. The more you know about your food, the better. If you live in a city, consider buying in bulk from a farmer's market or local butcher shop. If you live in the country, buy beef from local ranchers and process it at a local butcher. You can even carefully shop online.
Put MORE MONEY in the pockets of farmers and small businesses, not large corporations.

I know this plan is full of flaws, but if everyone did something little, like buy local, it could make a huge difference! I know there are many other view points on this subject, including becoming vegetarian, but that's just simply not an option for me! :) I think beef, especially local, grassfed beef, can be a part of every healthy diet and has many powerful nutritional qualities, including zinc, vitamin B12, iron and other vitamins/minerals. I believe in a diet full of variety and I personally LOVE beef, it's my favorite meat protein source.
Because of monopolizing corporations like the beef industry, there are nearly 5 million fewer farms in the U.S. than there was in the 1930's, with about 330 farmers leaving their land each week. Family farms are one of the most important things we can support as a culture. They keep green space in the community and produce healthy foods and other goods without the chemicals or filth of industrial farms. Start with buying meat local and work up to buying other things like produce, milk, and other items.
It took us 100 years to create the mess we are in with our food system, but with determination maybe we can reverse it in half the time! What do you think?

Sauteed Kale

2012-03-20T11:44:00.001-07:00

Greg and I have been on a kale kick, especially Greg. He requests it. It seems to be our preferred leafy green these days. We have it at least a couple times a week. I like to serve salmon over a bed of sauteed kale, or just as a side dish with anything and everything. And a bonus, it lasts longer in the fridge than spinach.

The next part of this post is a trial, I usually talk very little about nutritional components, because I hate preaching, but I'm going to give y'all a little nutrition tidbit on kale. Let me know what you think.

Kale seems like just another leafy green, but it's actually related to broccoli and other veggies like cabbage and brussel sprouts. I always shoot to include some sort of leafy green in my diet each day because they are such nutrition powerhouses.

A cup of raw kale has all kinds of goodness in it:

5 grams of fiber
15% DV of calcium & B6
40% DV of magnesium
180% DV of vitamin A
200% DV of vitamin C
1080% DV of vitamin K (Whoa!! Careful if you take blood thinners!)

Wow, eat some kale everyday with a balanced diet and you can throw out that multivitamin! It's always better to get our nutrients from real food anyways!

How can it be such an awesome food?

There has to be a catch right??

Actually there is. Kale contains oxalates, which interfere with calcium absorption....BUT this is actually good news because you can.....

SKIP THE MILK AND HAVE WINE! Ha!

Here's one of my favorite ways to eat kale (PS: Kale has stronger cholesterol lowering capabilities when it's cooked).

Wash kale thoroughly. Remove the center stem and chop kale.

Saute onion, garlic and red pepper flakes briefly. Don't let garlic burn.
Add broth, bring to a simmer.

Add kale, cover and allow to simmer until wilted.
I like mine slightly crispy.

I top mine with sea salt, pepper and a little balsamic vinegar!
Enjoy!

Sauteed Kale
Makes about 3-4 servings

2 tsp. olive oil
1/2 cup onion, chopped
2 garlic cloves, minced
1/4 tsp. red pepper flakes
1/2 cup broth (or water)
1 bunch of kale, stem removed & chopped
*sea salt, pepper & balsamic vinegar optional for serving.

Heat oil over medium heat, add onion, garlic, & red pepper flakes. Before garlic browns, add broth and bring to a simmer. Add kale; cover and cook until wilted and liquid has cooked out.
*I like mine still slightly crisp and I top it will balsamic vinegar, sea salt and pepper!

Vanilla Spice Coffee Creamer

2012-03-13T13:31:00.000-07:00

I have been religiously making my own coffee creamer ever since I wrote this post a couple weeks ago If you haven't checked out my original post on homemade coffee creamer, be sure to give it a look-sie.
After a couple weeks of drinking this goodness and I've decided to experiment with a new flavor. I've also decided that the original recipe may not have been creamy enough for many of you, especially if you are weaning yourself off of that nasty, thick, syrupy crap from the store.

Store bought creamer officially grosses me out! I hate to be the nutrition freak that tells you to read your labels, but if you haven't read your creamer label yet, I DARE YOU! You'll be confused and disgusted....there's no cream to be found in most of them. Ok I'm going to shut up.

So here's a new recipe that does a few things.......:
A) It makes more creamer! Between Greg and I, we've been going through it like toilet paper! It's that good.
B) It is creamier, with a few additional calories & fat, but very little (see nutritional info in original post).
C) It has more flavor!! I added cinnamon and more vanilla to this for a chai inspired flavor.

If you are feeling extra wild, sneak a sip of while it's still hot. It's SO yummy alone, too!

Here goes:

Vanilla Spice Coffee Creamer

1.5 cups half & half
1.5 cups lowfat milk
2 tablespoons honey
2 teaspoons vanilla extract (the real kind, please!)
1 teaspoon cinnamon

Bring all ingredients to a simmer, stirring often. Remove from heat and cool. Remove film off top, if one forms. Pour into a mason jar or other container to store in fridge. Splash into your coffee and enjoy!

PS...I totally recycled the last photo from the original post. Please forgive me.
xoxo, D

Chewy Chocolate Chip Cookies

2012-03-06T13:37:00.002-08:00

My last post was a crazy good recipe for making Homemade Coffee Creamer, so I figured what could possibly go better with coffee than some delectable, chewy, scrumptious, perfectly-perfect chocolate chip cookies?

Everyone has their favorite style of chocolate chip cookies and many of you probably have a recipe that you always follow. I always follow good-old Betty Crocker, because that's what my Mom does, BUT let me tell ya, this recipe just slid into home base and there's no going back, baby. Sorry Betty and Mom, but this is the new chocolate chip recipe.

Have an open mind and give it a try.

There is an unusual ingredient in the recipe for these especially chewy cookies, I'll see if you notice what it is.

You should probably make these when you are going to have company, unless you want to eat the whole batch. Yup, that's how good they are. NO joke.

Ultra-Chewy Chocolate Chip Cookies
(inspired by Apple A Day Blog)

3/4 c. butter, softened
3/4 c. brown sugar
1/4 c. sugar
1 egg
2 tsp. vanilla
2 c. all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1/2 tsp. salt
1/2-1 cup chocolate chips (depending on how many chips you like, I prefer less chip and more cookie)

Preheat oven to 350* Line cookie sheets with parchment paper (PLEASE go buy parchment and USE it if you haven't don't this yet. It makes perfect cookies.)
Cream butter and sugars until light and fluffy. Add egg and vanilla; beat until smooth.
Mix in dry ingredients. Stir in chocolate chips by hand.
Drop dough onto parchment lined cookie sheet, bake for 8-10 minutes or until lightly gold. Don't overcook!
Makes 2 1/2 dozen.

Later this week, I'm going to post about my trip to LA last week. Lots of Disney, family and beach time.
Enjoy your coffee and cookies.
D

Homemade Coffee Creamer

2012-02-25T16:26:00.002-08:00

Holy moly, I am so excited about this post.
Don't you just LOVE your morning coffee?
Do you have a favorite coffee creamer?
Have you ever read the ingredient list on your creamer?
If you look, you'll find things like palm oil, sugar, corn syrup, dipotassium phosphate, salt, partially hydrogenated soybean oil, sodium castenate, artifical color & flavor......
Do I really need to go on?
It's called coffee creamer, but it usually a non dairy product full of nasty oils, flavors & sweeteners. It's pure junk!!

This all came about because I weaned myself off of the "junk" and resorted to a splash of milk or black coffee. Well, this doesn't work for Greg because he likes the flavored stuff, so I started buying "Natural Bliss" by Coffee-mate. It doesn't have any of the nasty stuff in it, it's simply cream, sugar & flavor.....BUT it has full fat cream and "natural flavoring" that tastes really fake.
After reading the ingredient list on the "Natural Bliss", I was like...."why the heck don't I just make it myself, it seems pretty dang easy." So I did it and OH MY! It's amazing.
My goal for making my own creamer was to have it taste great, not all artificial-ly AND to have it be low fat. It was a complete success.

For my milk product, I used ultra-pasteurized 2% milk. You can find this at most grocery stores and the benefit to this, is that it lasts longer without going bad. Ultra-pasteurized simply means that it was heated to a higher temperature than most milk is to ensure that ALL the bacteria is killed. The expiration date on ultra pasteurized usually goes out at least a month. I thought this would be best, in case I didn't use the creamer quickly, it would have a longer life.
For example, I bought milk today 2/24 and it expires on 3/26.
(If you have a problem with dairy, feel free to sub in your "milk" product, rice/almond/soy/etc).

Please use GOOD vanilla! No imitation! Trust me! You can't imitate good vanilla.

Here's the simple recipe:

2 cups ultra-pasteurized 2% milk
2 tablespoons honey
1.5 teaspoons vanilla (ONLY THE GOOD STUFF! NO ARTIFICIAL/IMITATION!)

Bring milk & honey to a simmer over medium heat, stirring occasionally. Once it comes to a simmer, remove from heat and add vanilla. Cool and pour into a refrigerator-friendly container. My favorite is a mason jar. Enjoy with your coffee.

NUTRITION FACTS:
Serving Size: 2 tablespoons
Calories 10
Fat 0.3 g
Cholesterol 1.2 mg
Sodium 6.3 mg
Carbs 1.3 g
Protein 0.5 g

If you want your creamer to be creamier, sub half of the milk for half & half for only an additional 6 calories and 0.5 gram of fat.

Here's the comparable nutrition info for "CoffeeMate French Vanilla"
Serving Size 2 tablespoons
Calories 80
Fat 4 g
Carbs 10 g
(The fat-free version has the same # of calories/carbs)

Looks like all that crap they put in there to imitate milk, didn't work out so well.

Finally, the comparable nutrition for "CoffeeMate Natural Bliss Vanilla"
Serving Size 2 tablespoons
Calories 70
Fat 3 g
Carbs 5 g

If you want a creamier recipe with a little more flavor, check this one out--> Vanilla Spice Coffee Creamer
Whatever floats your boat....