Thursday, July 9, 2015

Healthy Hazelnut Creamer

Coffee is my biggest health struggle. For so long I've either had a super sweet drink or nothing at all. I've been getting myself closer and closer to a strictly natural drink and today I've finally found one that is epic!

I've realized that I fall off the wagon on eating healthy because I haven't learned how to utilize spices and natural flavors to make my healthy food interesting. You can only have so much plain veggies before saying, "just give me a freaking pizza." ;]

This homemade healthy hazelnut creamer will be my coffee's best friend from now on. It can be adapted with any nut of your choosing! I got the majority of my ingredients from Trader Joes.
-Ingredients-
-2 cups of roasted and unsalted hazelnuts
-1/2 cup of coconut cream from a can
-3 tsp pure hazelnut or vanilla extract
-Pinch of salt
-2 tbsp honey
-3 cups of filtered water
-1 tsp stevia
-Directions-
-Put the hazelnuts in a medium bowl and cover with cold water to soak for 4-6 hours (I did 4).
-Drain the hazelnuts and place in a blender or food processor to grind down, adding in the 3 cups of water as you go. Mine came to a consistency similar to almond meal. I have not mastered the processing of nuts yet so this took me a while. I found that adding the water in once most of the hazelnuts had been ground up to be helpful. It kept the blades digging into the mixture. 
-Add in all of your other ingredients and blend well.
-Next you will drain the liquid from the nut meal. I used a handheld strainer that had pretty tight weaves. Others have recommended a milk nut bag or cheese cloth. I found my strainer worked just fine, but it did take time to drain it all. I did it in batches and used a spoon to press the liquid out. I discarded the remains this time, but next time I will try to utilize it somewhere else. 
-Now you have your creamer! Store in a sealed container in the fridge and you're good to go.

Thursday, May 21, 2015

Nice Cream!

Say hello to super sweet and delicious homemade froyo...minus any dairy and additives :) Nice cream is my newest favorite discovery. 
It's as simple as taking two bananas, slicing them up and sticking them in the freezer. Once they are frosty you stick them in a blender and you have a delicious ice cream like treat. This state can also be the base for other adaptations. You could add chocolate, other fruits or anything really!

For the one pictured above, I added re-hydrated PB2 with drip coffee. It was mighty tasty :)

Wednesday, April 15, 2015

Quinoa Enchilada Casserole

Words cannot describe how delicious this healthy recipe is. I have been eating it for lunch for the past week and still cannot get enough, which is good because it makes a big batch!
Unfortunately I've eaten my meals so fast that I don't have any other pictures of this recipe yet. I will definitely snap more the next time I make it.

-Ingredients-
-1 cup quinoa (I cook a cup dry and then use the majority of the cooked outcome)
-1 (10-ounce) can Old El Paso™ mild enchilada sauce
-1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
-1/2 cup corn kernels, canned
-1/2 cup canned low sodium black beans, drained and rinsed
-2 tablespoons chopped fresh cilantro leaves
-1/2 teaspoon cumin
-1/2 teaspoon chili powder
-1 cup shredded sharp cheddar
-1 avocado
-Directions-
-Cook the quinoa according the instructions on the bag.
-Preheat the oven to 375.
-In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder.
-Season with salt and pepper, to taste. 
-Stir in half a cup of shredded cheese.
-Spray your baking dish(es) with coconut oil spray and then spread the whole mixture in evenly.
-Sprinkle the remaining cheese over the top and bake for about 15 minutes or until the cheese has melted.  
-Serve or store for delicious lunches throughout the week.


Adapted from: http://damndelicious.net/2014/07/07/quinoa-enchilada-casserole/

Basic Healthy Frittata Bars

Lately I have been on a major egg kick. Of course my favorite eggs to get are from an epic diner over here where they smother them in butter and cheese :p My recipe is all about health but still tastes wonderful!
-Ingredients-
-8 eggs + 1 cup egg white in a carton
-Splash of milk or milk substitute
-Garlic powder and Turmeric
-A meat of your choice. I used freshly sliced bacon from our Safeway butcher
-Shredded sharp cheddar
-4 cups of mixed, freshly cut veggies
For this recipe I used:
-1/2 cup frozen Potatoes O'Brien from Safeway
-1 cup diced red and green peppers
-1 1/2 cups of diced zucchini
-1/4 to 1/2 cup chopped yellow onion
-1 clove of garlic, chopped
-1 layer of sliced black olives
-Directions-
-Cook your meat. I cooked my bacon in the oven at 400 for about 40 minutes, flipping over halfway through. I like my bacon pretty crispy. I also make sure that the baking pan in on a lower rack to help it cook faster. Once bacon is done, dry out on a paper towel and chop up.
-Chop up your veggies to fill a measuring cup up to 4 cups. 
-I used a baking sheet meant for making bars, lightly coated it with coconut oil spray and then evenly distributed the veggies. This is a great time to add the crumbled bacon to the top. I seem to always forget and then I have huge frittata bars. 
-In a medium mixing bowl combine your eggs, egg whites, milk and spices. Whisk until well mixed and then pour over the veggies and meat in the baking sheet.
-Stick in the middle of the oven and bake until eggs are fully cooked, about 15-20 minutes.
-Sprinkle shredded cheddar on top
-Serve immediately or store in the fridge for healthy breakfasts :) Heck, I took mine in for lunches too. So delicious with Picante Sauce or Sriracha. 


If you would like to make one large frittata that you slice up, visit the original recipe for baking guidelines.
Adapted from: http://www.eatlivegrowpaleo.com/2012/07/basics-frittata.html?m=1

Thursday, March 26, 2015

Thin Mint Chocolate Shakeology

I have been doing the 21 Day Fix and I have decided to try Shakeology for the month. I got the chocolate flavor and have had an interesting time trying to get a tasty drink out of them. They are much more bland than your typical protein powder which is most likely a good thing ;) My favorite recipe so far has been the Thin Mint Chocolate Shakeo.
-Ingredients-
-1 tsp coconut oil
-1/2 tsp pure vanilla extract
-1/4 tsp pure peppermint extract
-1 cup drip coffee
-1 cup soymilk
-1 scoop chocolate Shakeology

-Directions-
-Put all ingredients in the blender with the Shakeology scoop in last and blend!
-Add ice and enjoy. (This equals one teaspoon, one yellow and one red container for tracking nutrition)


Sunday, March 15, 2015

PB&J Smoothie

This smoothie tastes even better than it sounds ;] 
-Ingredients-
-2 tbsp creamy peanut butter (I used Jif)
-1 small banana
-1 cup soy milk
-1 cup coconut milk
-1 scoop strawberry protein (I love Dymatize Strawberries & Cream)

-Directions-
-Blend the banana, peanut butter and a little bit of soy milk to get these ingredients smooth.
-Add the rest of the soy milk in as well as the coconut milk and blend.
-Add the protein powder and blend.
-Put in a fancy cup and add some ice!
Delicious :)

Friday, March 13, 2015

Coffee Ice Cubes

These are super simple and make iced coffee drinks 10x better! One of the biggest problems with getting iced coffee is that the ice waters it down. You no longer need to worry about this :)


This recipe is as simple as brewing a pot of your favorite drip coffee and then filling an ice cube tray with some. 


Add to your favorite iced coffee beverage, or simply a glass of cold milk and you've got a latte that will slowly become stronger.