Recipes

The 4th and tasty frozen treats

With the Fourth of July a couple days away I’ve been reminiscing on what we’ve done in past years on that festive day. The couple of times that we’ve stayed in town we’ve done a little tradition that someone could probably write a country song about- we drove out to an open field parked the truck, put the tailgate down and ate some ice cream as we watched the firework show- the more mainstream version of what we’ve also done is we’ve found a patch of grass and laid out a blanket and brought out the glow sticks, snow cones and also enjoyed the light show.

No matter where we will be this year, we will definitely be in Arizona where the temperatures will be in the 100’s (degrees Fahrenheit) …even at 8:30pm when the fireworks usually start…So a cold treat is perfect for that night.

I have a fridge full of strawberries, so I was inspired to make a recipe for strawberry marbled like popsicles. I wanted to make sure the recipe turned out popsicles that weren’t super icy or tasted too watery. I think I succeeded.

I cooked down the strawberries into a jam like consistency which made these popsicles soft and rich when you get to the strawberry parts. The coconut parts are a little creamier than you would expect because I used coconut milk from a can, so they are not as icy than if I would’ve used coconut milk from a carton from the refrigerated section of the grocery store.

The popsicles are sweetened with coconut sugar. Coconut sugar is a better alternative to refined white sugar even though it has the same amount of calories because it contains minerals and amino acids and is also low glycemic. An added bonus is that coconut sugar is paleo making the ingredients in these popsicles vegan, paleo, dairy free, and gluten free, so if you adhere to any of these dietary restrictions you can eat these!

They are delicious and we approve and loved them!! My little, almost two year old, one devoured them and the hubby also enjoyed a couple.

I invite you to make them and judge for yourself. Let me know what you think!

Vegan and Paleo Strawberry Coconut Popsicles

Ingredients

  • 2 heaping cups of strawberries
  • 1 Can of Organic unsweetened coconut milk light (I used Native Forest brand and didn’t notice it wasn’t whole or full fat coconut milk, which you can use to yield creamier pops)
  • 2 1/2 tablespoons coconut sugar (to add to strawberries)
  • 2 tablespoons of coconut sugar (to whisk into coconut milk)
  • Popsicle molds or six 9oz clear smooth plastic cups, popsicle sticks and foil

Directions

  1. In a saucepan over medium heat add strawberries, a splash of lemon juice and 2 1/2 tablespoons of coconut sugar. Cook for 5 minutes stirring constantly to make sure mixture doesn’t burn.
  2. Then take a fork and mash strawberries and continue to stir and cook for about 5 more minutes or till mixture become jam like. When this is achieved remove from heat, set aside and allow to cool to room temperature.
  3. Open Can of coconut milk and pour into a small mixing bowl. Add remaining 2 tablespoons of coconut sugar and whisk together till thoroughly combined.
  4. Once strawberry mixture has cooled take a spoonful of the mixture (use a standard spoon you eat with) and add to the bottom of each of the 6 cups. Very gently use a ladle and pour a little coconut milk over the strawberry mixture in each cup. Place cups in the freezer for about 20 min. Remove from freezer and add little globs of the strawberry mixture down the sides. Then gently ladle more milk over the mixture. Freeze for another 20min. If after this step you have more mixture and milk left, repeat…add a little bit of strawberry mixture and milk, but this time cover with foil and add popsicle stick. The goal is to fill cups, at the most, to halfway. The foil helps the sticks stay in place and keeps the popsicles covered. Place cups back in freezer for at least 6 hours.

Side note: you can also combine the strawberry mixture with the coconut milk and pour mixture into cups or molds for an easier popsicle that still tastes great.

Spicy chili

This is the recipe for the chili I made for the fall picnic date I previously posted about. See here.Chili is one of those dishes I start to make once October rolls around. It’s a very seasonal dish at our home, but once it’s that time of year we really enjoy it more than a few times.

I think this dish is a great compromise dish that includes what my meat eating husband loves and what I love as the legume and veggie lover. Plus we also both really enjoy spicy foods, so I warn you this chili is spicier than other recipes. I sometimes make this recipe with ground turkey-this time I went all out for Jimmy haha and made it with organic grass fed ground beef.

Once the chili is ready, We love to top it with crumbled corn bread, sour cream, shredded cheese to tone down the spicy…but then I add diced red onions and even extra diced jalapeños. It’s such a hearty meal and so easy.

This particular recipe is too spicy for my kids- when I make it I get extra cans of the tri-blend organic beans, and they enjoy a bowl of beans topped with cheese and a side of cornbread so they feel like they are joining in the dinner festivities.

If you make it, please let me know what you think.

Spicy Chili Recipe

Ingredients

  • 2tbsp olive oil
  • 1.34 lbs organic grass fed ground beef (this is a strange exact amount only because I bought the Costco brand and that’s how it comes packaged, but a package of 20oz is what you would look for)
  • 1 medium yellow onion diced
  • 3 cloves of garlic minced
  • 1 red bell pepper seeded and diced
  • Half a 4oz can of diced jalapeños (save the rest for topping)
  • 1 (15oz) can tomato sauce
  • 1 (14.5oz) can diced tomatoes
  • 2 cans (15oz each) organic tri-bean blend (contains kidney, pinto and black beans)
  • 1 1/2 cups broth (I have used water instead when I am out of broth and it still turned out good but broth is recommended)

Spices

  • 3tbsp chili powder
  • 1tsp paprika
  • 1/2 tsp cayenne pepper
  • 1 1/2 tsp cummin
  • 1tsp crushed dried oregano
  • Salt and pepper

Directions

  1. Add 1 tbsp olive oil to a large pot over medium high heat. Add onion and red bell pepper and sauté for 5 min stirring frequently.
  2. Add in garlic and all the spices and toast them for 1 min stirring everything around continuously.
  3. Move everything to one side of the pot add the other tbsp of olive oil.
  4. Add in the beef and season it with some cracked black pepper and salt.Cook the beef till any pink disappears breaking it up and combining it with onions and peppers.
  5. Once beef is cooked add in tomato sauce, diced tomatoes, beans and broth combine everything. Add another pinch of salt. Turn up heat and bring to a boil once it starts boiling reduce to a simmer and cover. Let the chili simmer for at least 45 min the longer it cooks the better.

Apples for breakfast

I’ve been inspired by apples lately. It’s apple season, and I love seeing all the pictures of fellow mommies on Instagram taking their families apple picking. I want to take my family, but we haven’t gone yet… I got apple on the brain. They seem to be on sale at every grocery store too. There are so many delicious things you can make with apples…delicious baked apples, apple pie and apple crisp come to mind. When I think of using apple it’s always in these ways, making some kind of tasty dessert (all which can be modified to be healthier not using refined sugar and even gluten free), yet I want more practical ways to incorporate apples everyday…Especially if I am going to go apple picking, I want to have a plan for the fruits of our labor.

My son Jameson has become obsessed with eating apple slices dipped in peanut butter! He’s been eating two apples a day! So that’s one option. I’ve mentioned in previous posts on here and Instagram how much we love oatmeal especially once fall rolls around. I made this oatmeal this week and got great reviews from the hubby. It’s a warm bowl of creamy oatmeal with diced apple, raisins and sprinkled with cinnamon. So delicious, simple and filling. Read on for the recipe.

Apple Cinnamon Oatmeal

  • 1 cup of oats (I used gluten free oats from Trader Joe’s)
  • 2.5 cups of water (I use extra water cooking oatmeal usually calls for 2 cups of liquid for every cup)
  • 2 tablespoons peanut butter
  • 2 tablespoons honey
  • 1 large apple (We used a gala apple)
  • 1/4 cup raisins
  • Cinnamon
  1. Cook oatmeal according to cooking instructions.
  2. While the oatmeal cooks, you have about 10 minutes) core apple and dice it into tiny pieces (Approximately 1/2 an inch)
  3. Once it’s cooked keep it on lowest setting on stove and stir in peanut butter and honey. The peanut butter will make it creamy.
  4. Remove oatmeal from heat stir in apples and raisins.
  5. Serve and sprinkle with cinnamon according to preference.

Side note: This makes two big bowls of oatmeal. We get 4 small bowl servings for all of us since it is filling. This oatmeal is rich and thick. Once it’s served you can pour in any kind of milk (I would add almond milk) to make it a little thinner.

Why smoothies?!

Labor Day has passed and everyone has pumpkin on the brain. I, on the other hand, am holding on to the last days of summer. Officially summer doesn’t end till September 22nd. Living in the desert helps my attempts considering it’s 109 degrees Fahrenheit outside! The fashion girl inside me would love to wear plaid scarves and down vests and brown leather riding boots while holding a pumpkin spice latte. If I try that here, I am pretty sure I’ll DIE of a heat stroke- even if I do it to pose for a picture! Hahaha

So getting to the point of holding on to summer…so all summer and spring I drink smoothies for breakfast. Why smoothies?! My life goal is to be a healthy glowing girl with long wavy locks and hold off aging, you know like Gisele. Just radiate wellness because you have the discipline to eat plants except nightshade veggies of course, and sometimes fish, all day everyday. (I know, I know I am a dreamer considering I am 5’2″ and look nothing like her haha)
But right now you are witnessing my journey. I keep fumbling to say the least. Some days I hand make some gluten free, plant based concoction like veggie burgers, lentil tacos, and Thai vegan peanut noodles. …and then other days I am like, “babe let’s go eat street food, pizza or at a little hole in the wall.” You see I love food! I don’t drink-I don’t like it. So trying new food is my vice! Plus I love experiencing culture through food.

I know I’ll get there. I don’t want to do it as a fad. I have learned about nutrition through my chiropractors and through my own research. I do my research. I’ve tried it before for the sole purpose of loosing weight. I know about Atkins, low carb and ketosis. I lost 26lbs eating low carb when I was a teen. I’ve tried paleo recipes, and read about south beach, the Mediterranean diet, being vegan, and watched all those documentaries on Netflix. I have tried being vegan, dairy free and all organic, natural and eating no grains at all. I know I feel at my best when I am plant based , gluten free and dairy free.

I will build this life, not only to lose the extra “baby” pounds, but more than loosing weight I want to build a life of wellness. I want to learn about food and its benefits, not just for beauty but for its healing properties. I don’t want to live with restrictions but with choices. I want my kids to appreciate and respect good food, where it comes from and even learn about cultures through sampling cuisine. I don’t want food taboos just education and understanding. I.e. Why instead of eating something with ingredients you can’t pronounce, you look for the real deal.

Breakfast has been that one place where I have been able to establish consistency. I know there are many options for what is healthy. I personally have decided that I like drinking smoothies for breakfast. One of the things I have learned is, for optimal digestion it is best to eat fruit on an empty stomach since your body digests it quicker than anything else…Hence smoothies in the AM. I can make a variety of smoothies for the nutrients I need- I blend it out, pour it in a cup and attend to my kids. It’s perfect for me.

My favorite smoothies usually contain power greens, flax meal, gluten free oats (especially for breastfeeding), banana for natural sweetness, berries, and hemp protein. As fall rolls around, I don’t drink them as much anymore. The fruits I prefer in smoothies are not in season or when it does cool off I rather eat something warm in the mornings, but I want to try more seasonal smoothies this fall. Stay tuned I will share recipes with you, and tips on nutrients and nutrition that I have learned as I build this wellness for myself and my family.

BBQ Meatball Sliders

So this weekend was our daughters first birthday. See here. Since then, we’ve had several requests for the BBQ meatball recipe. Not even my mom knew how we had made these. It’s so funny how simple they are and slightly embarrassing to give out our so called “secret” recipe, but I am never one to hold out on recipes. It’s so fun to share and learn from each other. I always love learning easy tips especially for gatherings and parties. Let’s be honest, it’s not always we have hours on end to slave over the food to feed over 70 people – the easier the better!

That’s exactly what we needed for this party… simple hearty food to feed a big crowd. Instead of making the more predictable marinera meatball sliders, I wanted to make something different, so I wanted to make BBQ meatball sliders. I chose Hawaiian bread rolls because I knew the sweetness of the rolls would compliment the smokiness and sweetness of the BBQ.

So here it goes!… To make these meatballs you need to buy the Costco beef meatballs and the KC masterpiece original private stock BBQ sauce. It has to be this sauce! We bought it at Costco too. I included a picture.

You put one bag of frozen meatballs and one bottle of sauce in a large crockpot. You then remove the crockpot container from inside the crockpot and refrigerate the meatballs in the sauce all night. I think this helped the flavors marry even more. The next day you take the container out, put it back in the crock pot and cook on high for 2-2.5 hours. During your party or gathering keep them on low/warm to stay warm. They are amazing!!

There you have it the simplest recipe ever! Hahaha not homemade, but so good and easy for a party.