Nel's Nook

My Whole30 Experience - Getting Ready

2016-01-12T13:53:00.000-05:00

I decided to do a Whole30. There I said it and now I can't take it back.

For those of you who haven't heard of the Whole30 here is the very quick and dirty overview:

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Pumpkin Spice Protein Smoothie {Gluten-Free & Dairy-Free}

2014-09-24T07:00:00.000-04:00

This post is sponsored by LorAnn Oils but as always all opinions are my own.

This gluten-free, dairy-free Pumpkin Spice protein smoothie is perfect for fall!

I have been trying to eat healthier lately. Breakfast has always been my struggle – I know it’s the most important meal of the day but I’m the kind of girl who wakes up at the last minute possible and runs out the door so I’m not late. I don’t have time for breakfast! So I have been drinking protein shakes. For those of you cringing at the thought of trying to choke down a chalky, funky tasting drink – keep reading I promise this one taste good! In fact it taste like your favorite Pumpkin Spice drink.

That’s right I turned everyone’s beloved PSL (pumpkin spiced latte for those of you who don’t speak Starbucks) into a tasty breakfast treat! Well it’s not really a latte – I didn’t add coffee but you definitely could!

I have two secret ingredients – first quality protein powder. I have been on a hunt for the perfect protein powder, one with not a lot of extra stuff and that tastes good. My second secret ingredient is a baking emulsion from LorAnn Oils. The baking emulsion is an exact that adds a boost of flavor to baked goods, or in this case a smoothie! You can find LorAnn Oils at your local crafting store or online. They have some fun flavors like cinnamon spice, cream cheese frosting, and coffee.

There are two ways to make this delicious smoothie – the “oh crap I have 5 minutes to get ready” way or the “hey I woke up early and have a few extra minutes” way.

Speedy Pumpkin Spice Protein Smoothie

1 cup almond milk, cold

1 teaspoon LorAnn Oils Pumpkin Spice emulsion

1 serving of vanilla protein powder*

In a protein shaker, mix almond milk, pumpkin spice emulsion, and 1 serving of protein powder. Shake until well blended. Serve immediately.

Blended Pumpkin Spice Protein Smoothie

1 cup almond milk, cold

1 teaspoon LorAnn Oils Pumpkin Spice emulsion

1 serving of vanilla protein powder*

5-6 ice cubes

In the blender, add almond milk, pumpkin spice emulsion, and 1 serving of protein powder, and ice. Blend until smooth. Serve immediately.

Looking for a more authentic Pumpkin Spice Latte smoothie or just need an extra caffeine boost? Replace 1 cup almond milk with ¼ cup cold coffee and ¾ cup almond milk.

*Make sure you pick a protein powder that is gluten-free and dairy-free if that is important to you! Orgain is one of my favorite brands.

I wanna hear from you!

What's your go-to quick breakfast??

If you could make any flavor smoothie what would you make??

Curious to see what else you can make with LorAnn Oils and Flavors??

Check out what a few of my favorite bloggers made!

Strawberry Fudge from The Stylish Nest
Pumpkin Spice Latte French Macarons from Rickabamboo
Amaretto Cookies from The Blonde in the Apron
No Soda Root Beer Cupcakes and Frosting
Coffee Donuts from the First Year Blog
Pumpkin Spice Brownie Cookies from Flippin' Delicious
Pumpkin Spice Latte Cake from The Frugal Foodie Mama
Sink Freshening Tabs in a Snap from Christina, Plain and Simple
Marshmallow Cookies with Princess Cake Frosting from Mom's Busy Helper
White Chocolate Key Lime Shortbread from It Bakes Me Happy
Toasted Coconut Hot Chocolate from Delightful E Made
Pumpkin Spice Protein Smoothie from Nel's Nook
Cinnamon Spice Cake with Caramel Frosting from Hezzi-D's Book and Cooks
Almond Cake Cookies with Cinnamon Spice Glaze from Mom's Test Kitchen
Soft Pumpkin Spice Cookies from Love Bakes Good Cakes
Princess Sand Tarts from Diary of a Recipe Collector
Baked Pumpkin Donuts with Cinnamon Glaze from Deliciously Sprinkled
Pumpkin Cheesecake Mousse from Confessions of a Cooking Diva
Purple People Eater Popcorn Balls from Seven Alive
Green Apple High Hat Cupcakes from Pint Sized Baker
Pumpkin Pie Pudding Parfait from Fearlessly Creative Mamas
Pistachio Lemon cake from Self Proclaimed Foodie
Apple Crumb Coffee Cake from Healthy Delicious
Chocolate Chip Horchata Zucchini Bread from Plate to Gate
Key Lime Cookies from Cooking with Curls
Key Lime Margarita Cookies from Lori's Culinary Adventures
Chocolate Irish Cream Bundt Cake from Lynsey Lou's
Earl Grey Shortbread Cookies from Never Skip Dessert
Maple Pumpkin Bread Pudding with Salted Maple Caramel Sauce from the Paisley Barn
Pumpkin Cinnamon Cream Puffs from That's my Home
Citrus Body Scrub from Melissa's Cuisine
Pumpkin Spiced Tres Leches Cake from Flavor Mosaic
Salted Caramel Meringue Cookies from The Bitter Side of Sweet
Pumpkin Toffee from Eazy Peazy Meals
Movie Theater Pops from KC Bakes
from I Love my Disorganized Life
Maple Bacon Fruit Dip from Renee's Kitchen Adventures
Maple Macadamia Nut Bread Pudding from Awesome on $20 a Day
Pumpkin Spice Caramel Corn Snacks from Grumpy's Honey Bunch
Cranberry Cheesecake Bites from Lady Behind the Curtain
Pumpkin French Macarons from Sweet and Savory by Shinee
Caramelized Apple Spice Cake from The Freshman Cook

Celebrating Change: Gluten-Free Cherry Coffee Cake

2014-06-27T14:06:00.001-04:00

This post is sponsored by Lucky Leaf, however all opinions expressed are my own.

Gluten-Free Cherry Coffee Cake is a perfect treat for breakfast or dessert!

As you may have noticed it has been a little quiet here at Nel’s Nook (insert cricket chirping here). There has been a lot going on in my offline world and quite frankly blogging just got set to the back burner. But the lots going on in my offline world means a few changes around here – hopefully they will be good changes – they are real, honest, sometimes messy changes but I think it will make for good conversation.

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What's Momma Makin' - Penne Pesto Salad

2014-05-19T07:30:00.000-04:00

BBQ, picnic & potluck season is just around the corner,
here is an easy, delicious Penne Pesto Salad to take along

Some of the best foods in life: garlic, basil, sun dried tomatoes, garlic, pine nuts, goat cheese, garlic, balsamic vinegar and garlic…. Did I mention garlic??

Any time I can incorporate any or all of them in a recipe, it is sure to be a winner!

This is a recipe that was originally given to me by a good friend about 25 years or so ago. Like all of my recipes, it has changed and evolved over the years. As a matter of fact, this same friend and I went on a girl’s weekend away last month. Since it is tradition, I made the salad to take with us. While we were eating, she commented on how wonderful the salad was and wondered aloud where we had ever gotten the recipe… Um, it’s yours??? A sure sign we have been friends for way too long, our memories are slipping!! Either that or I made a lot of changes to the original recipe...

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What's Momma Makin' - Fish Tacos

2014-04-28T11:20:00.003-04:00

Easy, healthy fish tacos with homemade refried black beans for any day of the week!

A few years back we started the tradition of Turkey Taco Tuesdays, we pick up fresh tortillas and salsa from the local Mexican restaurant, some fresh avocados to make some guacamole and I always have a batch of homemade refried beans that I’ve cooked up and portioned out into smaller servings and have frozen and waiting for every Tuesday.

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Blueberry Greek Yogurt Crunch

2014-04-11T18:36:00.000-04:00

**Lucky Leaf generously sent me a sample pack of pie fillings but as always all opinions are mine**

High-protein Greek yogurt mixed with homemade granola and blueberry pie filling - quick, healthy breakfast option for those on the go!

I don’t know about you but I struggle with finding something quick for breakfast that tastes good and is good for you! I have been using Greek yogurt as a substitution for a lot of things – sour cream, cream cheese, mayo but never really eat it just by itself. I buy plain Greek yogurt which is way too tart for me to eat all by itself. Plus since I use it as a condiment or sauce all of the time I think I just forget it can be eaten straight out of the container. I mean I guess you can eat sour cream straight out of the container but you may get some funny looks!

So back to breakfast – in an attempt to incorporate some healthy and tasty breakfast options into my day I came up with this super easy, super tasty recipe using Greek yogurt and Lucky Leaf pie filling. I love using fruit filling because it’s so quick and easy plus it tastes fantastic!

This recipe is perfect for mornings you are rushing around and need something fast.. I stick it in a container with a lid and eat it on my way to work. The yogurt, fruit, and granola crunch go perfectly together. My girlfriend said “it tastes like the yogurt they used to have at McDonalds only way better!” - points for me!

Blueberry Granola Greek Yogurt

6 tablespoons coconut oil, melted

¼ cup whole-wheat flour

¼ cup brown sugar

¼ cup oats

¼ teaspoon cinnamon

4 ½ teaspoons vanilla extract

1-32 ounce container of nonfat plain Greek yogurt

2.5 tablespoons powdered sugar

I can of Lucky Leaf Blueberry Premium Blueberry Pie Filling

Pre-heat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a bowl, combine the melted coconut oil, flour, brown sugars, cinnamon, and ½ teaspoons vanilla. Stir until well combined. Spread the mixture into a thin layer on your prepared baking sheet. Bake for 15-20 minutes or until dark golden brown. Let cool.

While the granola mixture is baking, combine the yogurt, powdered sugar, and 4 teaspoons of vanilla extract in a bowl until well incorporated.

Now you have some options: You have two options when you make it – you can mix everything together all at once (4 servings) or you can make 1 serving at all time which makes it great for mornings!

If you are making it all at once, mix together the yogurt mixture with the Lucky Leaf Premium Blueberry Pie Filling. Divide the fruit and yogurt mixture into 4 bowls and top with the granola crumble. Serve immediately.

If you are making it one serving at a time, mix together 1 cup of the yogurt mixture with ¼ of the can of Lucky Leaf Premium Blueberry Pie Filling. Right before serving, top with ¼ of the granola crumble.

What's Momma Makin' - Baked Potato Soup

2014-03-03T09:23:00.000-05:00

The temperatures have been hanging out in the high teens and low twenties for the past few weeks, unseasonably cold for the Pacific Northwest but it has been sunny almost every day instead of raining so I will take the cold to enjoy that sunshine in the middle of winter! Now if we could just get some snow going….

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What's Momma Makin' - A Little Bit of Anything Scramble

2014-02-18T23:31:00.001-05:00

Last spring I joined Nel and a group of people from her work and their friends in a diet called Game On Diet. Being a protein addict, that part was easy but one of the requirements on the diet is to incorporate two large servings of vegetables each day.

Easy to get a salad in at dinner but I was having trouble getting more veggies in during the day until I remembered my Brother-in-Law, Rob and his eggs, which led to this breakfast idea. Plus, it is a great way to keep the vegetable bin in your fridge fresh and well stocked.

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Peanut Butter and Jelly Deep Dish Cookies

2014-02-06T18:53:00.000-05:00

Peanut butter and jelly deep dish cookies - raspberry pie filling baked into huge peanut butter cookies. Plus a giveaway!

I was compensated by Lucky Leaf to create this post, but as always, all opinions expressed are completely my own.

Nothing goes together better than peanut butter and jelly right? How about peanut butter and jelly and cookies?? Yep thats right I took everyone's favorite lunch time combo and turned it into dessert! And not just any dessert these peanut butter and jelly deep dish cookies are to die for. I recommend pouring yourself a huge glass of milk and maybe sharing with a friend... maybe! But seriously these cookies are not your average cookie - they are huge. And they are the perfect balance of sweet, salty, and tart.

Plus if you are super corny (like me!) these would be the perfect dessert for Valentine's Day, that is if your significant other doesn't like chocolate... but then I would wonder why you are with them unless your plan was to keep all of the chocolate for yourself and then I would say good plan but I digress.

Back to that Valentine's Day idea - wrap up one of these cookies and put a card with it that says "You are the peanut butter to my jelly" and you have the perfectly corny Valentine's Day gift!

Peanut Butter and Jelly Deep Dish Cookies

1/2 cup butter, softened
2/3 cup peanut butter
1/4 cup sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cornstarch
1 1/4 cup whole wheat or all-purpose flour

1/2 can of Lucky Leaf Premium Raspberry pie filling

Pre-heat your oven to 350 degrees. Spray your ramekins (optional but helpful for clean up) and set aside.

In a mixing bowl, beat together the butter, peanut butter, sugar, and brown sugar until smooth. Add the egg and vanilla and mix until incorporated. Add half the flour, cornstarch, and baking soda and mix until fully incorporated. Add the other half of the flour and mix again. Beat until the dough balls together in big clumps.

In each of your ramekins, put a big scoop of dough in the bottom of each ramekin (about 1/4 cup). Press the dough flat and up the sides about a half inch. Put a big scoop of the Lucky Leaf Raspberry pie filling into the cookie dough - filling it up to the top of the cookie dough on the sides. Crumble cookie dough over the top of the pie filling.

Bake for 18-20 minutes or until the cookie is golden brown.

This recipe made 5 cookies in the Rachael Ray Bubble & Brown Square Singles Stoneware (10 oz) but it would easily make 6-8 cookies using smaller ramekins (6 or 8 oz size). If you use smaller ramekins reduce the baking time.

Oh and one last thing - whats better than peanut butter, jelly, and cookies?? Well that's easy - peanut butter, jelly, cookies and a GIVEAWAY!

Lucky Leaf will be providing one winner an of Lucky Leaf pie filling, a recipe card and a Rachael Ray Bubble & Brown Square Singles Stoneware set.

Giveaway rules

This giveaway is open to US residents only 18 years and older
Each entry must be accomplished exactly as it is stated for it to count.
Please be sure to use the same email address when you leave a comment as you do to entry the giveaway so I can verify your entry (or put your email address in the comment).
Make sure to use a VALID email address so I can contact you if you win.
All entries will be validated before a winner is contacted so please be honest and only mark the entries complete that you completed.
After being contacted by me via email winners will have 72 hours to respond to my email to claim their prize. After 72 hours another winner will be chosen.

What's Momma Makin' - SEAHAWKS Cake Pop Bars

2014-01-28T20:38:00.000-05:00

With Seahawks and Super Bowl Mania sweeping all of Washington these last few weeks, I decided to get into the spirit and make a special treat for game day. Of course, we have the standard chicken, ribs and wings and other game day food but I thought this would be a great way to put some team colors on the table and enjoy a sweet treat at the same time.

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Christmas Cake Pop Bars

2013-12-18T10:23:00.000-05:00

One of the most fun things from the Sweet Starts Weekend was seeing the new products Duncan Hines was making. We were sworn to secrecy before they showed us (and let us taste!). I have been waiting since then to share them with you so I was so excited when the first product hit shelves!

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Sugar Cookies with Eggnog Cream Cheese Frosting

2013-12-16T13:05:00.002-05:00

My kids loved these sugar cookies growing up. They make great holiday cookies, the recipe is easy to double or triple, depending on how many you need, but I use this recipe for any occasion. With cookie cutters of every shape and size and for every holiday, I would make these cookies for all occasions and parties.

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Dark Chocolate Truffle Stuffed Peanut Butter Cookies

2013-12-11T10:09:00.000-05:00

I am so excited to be participating in the 3rd Annual Great Food Blogger Cookie Swap! You know how you make cookies for your neighbors at Christmas and you get goodies from your friends? That's what the Cookie Swap is like except you swap across country with other food bloggers.

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Southwest Scrambled Egg Whites

2013-12-04T06:21:00.000-05:00

If you have been visiting the blog recently you have seen a ton of sweet treats like these... and these.... and these. Contrary to as it may appear I do actually cook healthy foods too! Today I want to share with you one of my favorite weekend breakfasts - it's easy, has lots of protein, and is full of flavor!

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What's Momma Makin' - Harvest Salad

2013-12-02T11:01:00.000-05:00

Now that the holiday season is in full swing, I will be surrounded by massive amounts of sugary treats and good (most likely unhealthy!) eats. This salad is perfect for trying to balance out the sweets. It is one of my absolute favorites. It's perfect to bring to parties because it's so versatile, brightly colored and super tasty!

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Lightened Up Leftover Turkey Salad

2013-11-30T15:39:00.000-05:00

We didn't make it home for Thanksgiving this year so I cooked my very first Thanksgiving dinner - no pressure there! If you follow along on Facebook you know that I actually did a test run a few weeks ago to make sure I knew what I was doing. Luckily, for both the test run and for Thanksgiving, everything turned out great!

But since it was only the two of us for Thanksgiving we had a ton of leftover turkey! After a few turkey, cranberry, and cream cheese sandwiches (my personal favorite!) we needed to mix things up before we got sick of turkey.

My girlfriend told me about the turkey salad that her grandma and mom used to make and how much she loved it. So she called her mom for the recipe and we got to work.

The original recipe calls for a mayonnaise dressing but we wanted to lighten it up a little bit, ya know make it a little healthier since we did just eat a whole thanksgiving meal…. or two! We mixed nonfat plain Greek yogurt and mayo together to make the perfect dressing for a lightened up version of her favorite after thanksgiving meal.

Lightened Up Leftover Turkey Salad

You will need:

½ cup mayonnaise

½ cup nonfat Greek yogurt

4 cups of sliced grapes

4 cups of shredded chicken

2/3 cup of sliced almonds

Salt and pepper to taste

In a bowl, stir together the mayonnaise and Greek yogurt.

Fold in the shredded turkey, grapes, and almonds and stir until combined.

Add salt and pepper to your liking (I put in a small dash of each).

Cover and refrigerate for at least 1 hour before eating. You can eat the salad right away but it tastes better after all of the flavors have a chance to meld together.

Serving ideas:

We ate our right out of the bowl but it would be good wrapped up in a piece of lettuce, stuffed in a pita, or in a sandwich.

Enjoy!

What is your favorite thing to make with Thanksgiving leftovers??

Caramel Apple Donut Holes

2013-11-21T08:12:00.000-05:00

The Cinnamon Apple Cider Donut Holes were such a big hit around here I wanted to try another version. I love caramel apples - they remind me of being a little kid - my mom made them every year for Halloween. So I took my childhood favorite and turned it into a donut! These little donut bites turned out great. They are perfect for a special breakfast or as a sweet snack - just make sure to serve them warm so that the caramel is nice and soft.

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What's Momma Makin': Cranberry Jell-O Salad

2013-11-18T09:32:00.000-05:00

I have inherited the old-fashioned hand crank food grinder that my dad used to make Cranberry Jello Salad while we were growing up. The suction cups are wearing out so it slides across the counter occasionally and it is probably older than I am but the memories attached to that ugly old grinder are what keep it in my cupboard. Every Christmas and Thanksgiving morning, without fail, that grinder came out and was attached to the counter, a chair was placed in front of it and the arguing began….

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Easy Crockpot Apple Butter & A Giveaway! {Handmade Holidays}

2013-11-17T10:00:00.000-05:00

I love the holidays and I love giving gifts so when Rachel from A Southern Fairytale asked me to be a part of this year's Handmade Holidays: Bake, Craft, Sew I was so excited! All month long she is featuring gifts from the kitchen that are easy to make and perfect for the busy holiday season.

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Cookies 'N Cream Cookies

2013-11-13T15:15:00.000-05:00

Oreos are America's favorite cookie right?? Well today I have an extra special treat for all of the Oreo lovers out there - I put Oreos in my cookies!

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What's Momma Makin': Apple Cobbler

2013-11-11T12:00:00.000-05:00

One of the things I enjoy most is gardening. Almost everything I know about gardening, I learned from my friend Kathy. Up until I met Kathy, my only gardening experiences had been as a kid, they weren’t very good experiences, to say the least.

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What's Momma Makin': World's Best Turkey Stuffing (or Dressing)

2013-11-04T15:25:00.000-05:00

Do you call it stuffing or dressing??

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Easy DIY Iced Coffee Drinks at Home - No Machine Needed

2013-10-30T07:00:00.000-04:00

Since we left Seattle I have been missing my daily coffee - probably more than what is considered normal. But with no coffee shops within a reasonable driving distance and being on a tight budget (joys of being unemployed!), I needed a way to get my coffee fix at home without spending a bunch of money.

Insert cold press coffee made in a mason jar - I did tell you I was in the south right?? I am pretty sure there are more mason jars in southwestern Virginia than there are people!

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Beef Stroganoff - What's Momma Makin' Monday

2013-10-28T16:20:00.000-04:00

My Mom has been making Beef Stroganoff for as long as I can remember, now that she doesn’t cook any more, Dad has taken over. Stroganoff has been a long time favorite of us kids, grandkids and great grandkids. This is a good sized recipe but I think the left overs are just as good, if not better than the original meal, it is one of those dishes that just gets better after sitting a day or two.

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Pumpkin Spice Gooey Bars

2013-10-25T16:12:00.000-04:00

So I am a chocolate girl. Like as in dessert counts if there is chocolate involved... until these came into my life! Let me tell you - these non-chocolate bars can be my dessert any day! I mean just look at all of that goodness - you have some pumpkin, cinnamon-y stickiness stuffed in between layers of spiced blondie (the non-chocolate brownie)!

And the best part of these bars - they are oh so easy to make! But don't take my word for it - go whip up a batch for yourself I promise you wont be disappointed!

There are two ways to make these bars. When I made these the first time I used a Duncan Hines Frosting Creation Pumpkin Spice flavor packet. Then I found out that they were limited edition from last year so you can't get them everywhere. So then I made them a second time using the Duncan Hines Decadent Pumpkin Spice Cupcake mix - this version makes a slightly smaller batch but just as good!

Option 1 - If you have the Duncan Hines Frosting Creations Pumpkin Spice flavor packet use these directions:

1 Spice Cake mix
1/4 cup apple cider
1/4 cup water
1/4 oil
1 egg
1 Duncan Hines Frosting Creations Starter
1 Duncan Hines Frosting Creations Pumpkin Spice flavor packet
1/2 cup toffee bits (optional)

Pre-heat your oven to 350 degrees. Line a 13x9 pan with parchment paper (this saves lots of time cleaning later!). I spray a little bit of oil on the pan and then press the parchment paper down so it sticks.

Combine the Frosting Creations Starter and Pumpkin Spice flavor packet as directed on the frosting can. Set aside.

In a large mixing bowl, combine the cake mix, apple cider, cater, oil and eggs. Mix until combined.

Press 2/3 of the cake mixture into the bottom of the pan.
Spread the pumpkin spice frosting mixture over the cake mixture. Sprinkle the toffee bits over the frosting. Drop spoonfuls of the cake mixture evenly over the entire pan.

Bake for 350 degrees 25 - 30 minutes or until when you gently shake the pan it does not jiggle.

Option 2 - if you are using the Duncan Hines Pumpkin Spice Cupcake mix:
1 Duncan Hines Decadent Pumpkin Spice Cupcake box (it includes the cake mix and frosting)
1/4 cup apple cider
1/4 cup water
1/8 oil
1 egg
1 stick of butter, softened
1/2 cup toffee bits (optional)

Pre-heat your oven to 350 degrees. Line a 9x9 or 8x8 pan with parchment paper (this saves lots of time cleaning later!). I spray a little bit of oil on the pan and then press the parchment paper down so it sticks.

Make the frosting according to the directions on the box (mix softened butter with mixer on high for one minute or until light and fluffy, slowly add the frosting mix while mixing on low for another minute) and set aside.

In a large mixing bowl, combine the cake mix, apple cider, cater, oil and eggs. Mix until combined.

Press 2/3 of the cake mixture into the bottom of the pan.
Spread the frosting mixture over the cake mixture. Sprinkle the toffee bits over the frosting. Drop spoonfuls of the cake mixture evenly over the entire pan.

Bake for 350 degrees 20 - 25 minutes or until when you gently shake the pan it does not jiggle.

Enjoy!

Are you a chocolate dessert person or a non-chocolate dessert person? If you could only have one kind of dessert for the rest of your life what would it be??