Sweet Potato Casserole

Sweet Potato Casserole

You will rarely find me EXCITED about cooking anything. HOWEVER, I love to eat yummy stuff and I especially love to eat yummy stuff that’s REALLY simple!!
Here is a quick recipe I found to make my sweet potatoes/yams a little different than just… say.. the microwave.
PS– Dairy free, gluten free, and meatless! Whoop!
PS this video was a sponsored vid

Easy Cranberries, Apple, Feta Chicken Salad

Danny-J in the Kitchen

If you’ve heard me talk, you know I don’t cook much or like to spend a lot of time in the kitchen…

Mostly, because I just eat as I go and I don’t like waiting for my food! Ha! I eat half the meal by picking before it gets cooked!!

Here is an almost “instant” meal that I make for dinner sometimes and its great this time of year!
Recipe:
1 bag of pre-made salad or spring mix
1/4 c. feta
1/4 c. dried cranberries
1/4 c. chopped pecans (or walnuts)
1 chopped apple (fuji, honeycrisp, or granny smith)

Mix and serve with leftover turkey or rotisserie chicken

A Super Clean Apple Crumble

apple_crumble

Fall is here and you may want some cleaner options for all the yummy desserts. This is one you can even use for a warm breakfast side

2 Apples chopped
1/2 tsp cinnamon
1 Tbsp truvia/stevia or honey

Mix the above until covered and place in a small pie dish

1/2 c oat flour (grind oats in a magic bullet or food processor)
1/4 c. whole oats
2 Tbsp olive oil
2 scoops vanilla protein
1 Tbsp Water
1/2 tsp nutmeg
1/2 tsp cinnamon

Mix the above until crumbly and top the apple mixture
Toss the pie dish into the oven at 350 for 15-20 minute

Makes 4 Servings

ENJOY!

(not ACTUAL pic…. ice cream deletes the “clean part” LOL)

Almond Coconut Oatmeal Bake (breakfast or dessert)

image from http://foodhero.wordpress.com/2008/11/01/baked-oatmeal/

Oatmeal Bake (breakfast or dessert)

(revised recipe from Anna Slotnick)

Sometimes the old egg whites and oatmeal breakfast gets a little boring. Maybe you just don’t have time! This Oatmeal Bake you can make the night before and just grab a bar in the morning!

(or sometimes I like to have a bar after dinner for a little something sweet, but not too naughty!)

There are 3 combos I made:

Almond Coconut

Banana Walnut

Apple Pecan

They are all freakin’ awesome and you can create your own combos too!

 

Ingredients:

2 c. old fashioned oats (not quick oats)

4 scoops vanilla whey (I’ve used Dymatize Elite XT and Muscle Pharm Combat, both worked great)

1 tsp baking powder

1/4 tsp salt

lots of brisk shaking of cinnamon (2 itsp??)

4 egg whites (or 1/2 c liquid egg whites)

1.5 c cold water (or almond milk if you want)

3/4 c. Pumpkin (or you can use no sugar added applesauce)

Sweetener as desired—4-6 packets of splenda or truvia, 3-4 dropperfuls of lohan (or none)

 Then…. this is where the fun starts
OPTIONS–
Coconut & Almond (1/2 c. coconut, 1/4c. almonds chopped)
Apples & Pecans (1 whole apple chopped, 1/4 c. pecans chopped)
Bananas & Walnuts (1 whole banana sliced, 1/4 c. walnuts chopped)

 

Directions:

1. Pre-heat oven to 350 degrees

2. Mix together wet ingredients – except fruit, nuts, or coconut

3. Mix together dry ingredients in separate bowl.

4. Spray pan with non-stick baking spray or grease with coconut oil (we used a cake pan– 8×13)

5. Mix dry ingredients into wet ingredients – make sure it is distributed evenly. Then add nuts, half of the coconut or fruit. **if doing a banana, line the pan with banana slices

6. Pour mixture into pan and top with extra shredded coconut or extra apple slices

7. Bake at 350 degrees for 35 minutes (make sure a knife/toothpick comes out clean in the center)

 

They taste amazing when still warm from the oven, but still are delicious when room temp or reheated;)

 

Cut into 1/4ths. (This makes 4 servings.)

Each serving has:

1/2 c. oats

1 scoop vanilla protein powder

1 egg white

little bit of: pumpkin, sweetener, spices, etc.

 

29 g carbs (less than 3g of sugar– from fruit and little bit of pumpkin), 33 g protein, 0.5-2g  g fat (depending on if using nuts or not)

image from http://foodhero.wordpress.com/2008/11/01/baked-oatmeal/






Steamer Veggies Review

Green Giant Seasoned Steamers


I’m often asked to review different products on this page; from gadgets & doo-dads, to different diet shakes & energy formulas, but when I was asked my Green Giant to review their Seasoned Steamers™ vegetables in October, I thought, What perfect timing! It’s the month of our JERF Challenge (Just Eat Real Food) and I am realizing how often it’s just inconvenient, to get real food prepped, cooked and seasoned to taste good!

I’ve said this many times: I am not a cook. I have definitely been trying new recipes and new methods lately, but some days I still go to my old pal the microwave so I can heat up something quick and easy.

I’ve actually bought frozen veggies many times; they’re convenient and are always in season! The Green Giant® Seasoned Steamers™ however, had a nice– already seasoned flavor, so they were ready to eat. The ingredients were simple; a little but of sea salt, pepper and olive oil.

I don’t like to make complicated recipes, so throwing the bag in the microwave, some rice in the cooker and some turkey on the stove to brown (not pictured) and I had a simple tasty dinner. This is something that I can do anytime and I love that there are six different blends to choose from!

Seasoned Steamers™, a new line of Green Giant® vegetables, gives you unexpectedly delicious taste in every vegetable bite.  These chef-inspired, seasoned vegetables come in six new varieties ranging from smoky roasted cues to ethnic inspired flavors.  By roasting, seasoning and freezing individual pieces, our vegetables lock in flavor so delicious, your family will ask for more.  In less than 8 minutes, your family can enjoy new Seasoned to Delicious™ Seasoned Steamers™.

Disclosure: Compensation was provided by General Mills via Glam Media. The
opinions expressed herein are those of the author and are not indicative of the
opinions or positions of General Mills.

Roasted Tomato Soup

Tomato soup

Ingredients
• 1 (14-ounce) can chopped tomatoes
• 2 T plus 1/4c extra virgin olive oil
• Salt and freshly ground black pepper
• 2 stalk celery, diced
• 1 small carrot, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth (veggie broth, if vegan)
• 1 bay leaf
• 2 tablespoons butter
• 3 T dried basil leaves
• 1/2 cup unsweetened almond milk
Directions
Preheat oven to 450 degrees F.
Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.
Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil. Puree with a hand held immersion blender or blender until smooth

Coconut Pumpkin Soup

Coconut Pumpkin

Coconut Pumpkin Soup

2 tablespoons olive oil
2 leeks, chopped
1 small white onion, chopped
1 stalk celery, chopped
1 small carrot, chopped
2 sweet potatoes, peeled and diced
1 medium sugar pumpkin, seeded, peeled and cubed (or 1.5 cups canned)
2 tablespoons chopped garlic
1 32oz container of chicken broth (use vegetable broth if you want it to be vegan)
1 can coconut milk
1 bay leaf
1 tablespoon dried sage
1 tsp whole cloves
½ tsp ground nutmeg
1 tsp ground cinnamon
salt to taste
ground black pepper to taste

Directions
1. Heat oil in a heavy-bottom pot. Add leeks, onion, celery, carrot, sweet potatoes, pumpkin, and garlic, and saute until they start to brown.
2. Add bay leaf, stock, and coconut milk; bring to a boil. Reduce to a simmer and cook until all vegetables are tender.
Add sage, cloves, nutmeg, cinnamon, and salt and pepper to taste. Remove bay leaf and puree. Serve hot.

Spicy Thai Coconut Peanut Chicken

Yummy~!

Spicy Thai Coconut Peanut Chicken Crock Pot Recipe

(This recipe was sent to me by my sister-in-law from www.bhg.com and modified by me)

If anyone has seen any of my interviews, you know, Thai food is my favorite cuisine! Anything with coconut, curry, and peanut sauces, I’m there! This one has it all!! Eat alone or over rice (brown, white or jasmine) It has a great dose of healthy fats and is so yummy on a cool fall evening.

Makes: 6 servings

Prep: 30 mins.

Cook: 5-6 hrs (low) 2-3 hrs (high)

Ingredients:

1 medium white onion chopped into wedges

1 cup julienned or quarted baby carrots

1 medium red pepper cut into bite-sized strips

3 lbs. chicken breast cut into chunks (approx. 4-6 breasts)

3/4 c. chicken broth (*I used low-sodium broth)

6 tbsp. natural peanut butter (I used chunky)

1/2 tsp. grates lime peel

2 tbsp. lime juice

2 tbsp. soy sauce (low-sodium) OR Bragg’s Liquid Aminos

2 tbsp. quick-cooking tapioca

1 tsbp. grated fresh ginger

2-3 tsp. red curry paste

4 tsp. minced or chopped garlic

1/2 c. unsweetened coconut milk

1 cup frozen peas

For garnish:

chopped peanuts

snipped fresh cilantro

Directions:

1. Chop carrots, onion, red pepper and chicken—> throw in crock-pot

2. In a medium bowl, whisk together: chicken broth, curry paste, peanut butter, lime juice & peel, garlic, ginger, soy sauce, and tapioca.

3. Dump mixture on top of veggies & chicken, coat and set heat to low for 5-6 hrs. or on high for 2-3 hours

4. When the chicken is done, add 1/2 c. coconut milk and  1 cup peas. Leave it covered for 5 more mins.

5. Scoop and serve over rice or with veggies— garnish with peanuts and cilantro

 

 

#JERF October Challenge

Example of #JERFChallange Breakfast


What is ‘REAL’ food? 

(this was a PERFECT Description from Domesticity Nouveau)

It’s food that has only itself as an ingredient:
Onion vs battered onion ring.  Roasted chicken vs chicken nugget.  Baked potato vs potato chip.

It’s food that you could grow or raise yourself:
You might not want to or have the space, but you could grow lettuce and you could raise a cow.
It is highly unlikely that you have access to a laboratory to synthesize instant cheese sauce.

It’s food that comes in its whole natural form:

A chunk of beef and fresh vegetables rather than a frozen dinner entrée of beef pot pie.  It’s chicken broth and cream instead of a can of cream of chicken soup.

THE CHALLENGE:

Make at least ONE REAL FOOD MEAL a day.

Take a picture.

Instagram or tweet the pic to @SweatyBetties #JERFChallenge

Get Creative! Look up Paleo Blogs & share recipes! This should be fun! 

Example of #JERFChallange Breakfast

#JERFChallenge Dinner Idea

 

PS. for the training challenge, I personally am starting over with my 12-week Program. Since my move, I got off track and had no gym for 2.5 months. I’m starting with week #1 this week! Feel free to join back in! I’m also going to be taking progress pictures AND measurements this time! Eeek!!

Gluten free banana yogurt oat muffins

Click Picture to see detail

So, I found this little recipe for banana muffins and wanted to make it healthier, well, I tried, but ended up with a dense mess, so I asked my friend Shanna Shad to help me figure out how to perfect it and she did!

Here is the result and she said her 2 year old ate nearly all of them!

Yield 18 muffins
Prep time 10 min
Baking time 16-18 min
Total time (includes cooling) 35-40 min
Ingredients:
1 c. oat flour
1/3 c. flax meal
2/3 c. almond flour
2 scoops vanilla protein powder
1 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
6 packets of stevia
Pinch sea salt
2 cups mashed overripe banana – usually 4 large ones
1 whole egg and 2 egg whites, room temp and lightly whisked
½ c. plain fat free Greek yogurt, room temp
2 tsp vanilla extract
¼ c melted coconut oil
½ c unsweetened almond milk, room temp

Optional ingredients:
½ C chopped walnuts
**you can add raw honey or extra stevia to taste for added sweetness

Directions:

  • Preheat oven to 350 degrees
  • Prep muffins pans – spray lightly with cooking oil spray
  • Whisk together dry ingredients thoroughly (Oat flour through sea salt) in a big bowl and set aside
  • Mash bananas with a fork, mix in the rest of the wet ingredients until well combined. It takes a little bit to get the coconut oil fully mixed in.
  • Add the wet ingredients to the dry and mix slowly with a spatula till just combined. Fold in the walnuts if you choose to add them in. Don’t over mix
  • Full muffin tin ¾ full each cup.
  • Bake 16-18 min or until the top bounces back when lightly pressed
  • Cool in pan 5 min then cool on a wire cooling rack, at least 10 min, so you don’t burn your mouth. Enjoy!

Click Picture to see detail

 

MACROS:
Makes 18 servings– 1 muffin per serving
Calories: 135
Fat: 7g
Carb: 12g
Protein: 7g