Thank you so much for visiting my blog. This is a story about 1 girl and her journey to make herself and her family healthy spiritually, mentally and physically. Throughout my journey I have successes and "learning opportunities". I share them all here - the good, the bad and the ugly. As I grow and learn, I will share it here.

Friday, May 25, 2012

Cinnamon Bun Muffins

Cinnamon Bun Muffins

Muffin Ingredients (makes about 8 muffins)

  • 1/2 cup of coconut flour - I used white whole wheat
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of sea salt
  • 4 eggs
  • 1/3 cup of yogurt
  • 1/2 cup of honey

Cinnamon Topping Ingredients

  • 2 tablespoons of ground cinnamon
  • 4 tablespoons of honey
  • 2 tablespoons of unsalted butter, melted (coconut oil will work too)
  • 1/4 cup of chopped walnuts (optional; or other nut)

Method

  1. Preheat your oven to 350 degrees F.
  2. For the muffins, combine all the dry in ingredients and blend well.
  3. Add the wet ingredients to the dry ingredients and use a mixer to blend (get rid of any clumps of flour), or blend well by hand.
  4. Fill muffin or cupcake liners about 3/4 of the way with batter.
  5. Drip the cinnamon topping over the top of each muffin. Some of it will sink into the muffin batter. You can use a toothpick to poke the topping into the batter, to get more of the topping to spread into the batter.
  6. Bake for about 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  7. Cool and enjoy! Store for a few days at room temperature (covered) or keep in the refrigerator for a week or so.
From:  Comfy Belly

Sunday, May 20, 2012

Sloppy Cornbead Muffins

These are wonderful and so easy to make.  They freeze well.  I substituted applesauce for the butter and it worked beautifully.

Sloppy Cornbread Muffins

1 recipe of Cornbread
1/4 recipe of  Sloppy Joes (which is 1/2 pound of meat)
which will make 12 Sloppy Cornbread Muffins

 
These freeze and reheat very well…which means you may want to use:
a double batch of Cornbread
1/2 recipe of Sloppy Joes  (which is one pound of meat)
which will make 24 Sloppy Cornbread Muffins

 
Cornbread
Ingredients:
  • 1 cup cornmeal
  • 1 cup whole wheat flour
  • 1 t. baking powder
  • 1 t. salt
  • 2 eggs
  • 2 T. honey
  • ¼ cup melted butter (I substituted applesauce)
  • 1 cup buttermilk
Instructions:
  1. Stir together dry ingredients.
  2. Add eggs, honey, butter and buttermilk.
  3. Stir until just mixed.
  4. Spoon batter into 12 muffin baking cups.
  5. Bake at 400 degrees for 20 minutes.
Sloppy Joes
Ingredients:
  • 2 lbs ground meat (beef, turkey, venison or lamb)
  • 2 T. minced onion
  • 1 cup ketchup (make sure your ketchup does not have high fructose corn syrup - organic is best)
  • 1 teaspoon mustard
  • 1/4 teaspoon garlic powder
  • 1 Tablespoon Worcestershire sauce
  • sea salt to taste
     
Instructions:

Brown meat and onion together.
  • Add remaining ingredients, stirring well.
  • Allow mixture to simmer in the skillet for a few minutes

    Homemade Whole Wheat Hamburger Buns

    I have been wanting to try these forever.  I finally decided to do make the dough in my breadmaker on the dough cycle.  I halved the recipe so that it would work better in my 2 cup machine.  These are the sized listed in (). 

    When I made the buns - I used a large  mouth mason jar to make the shape.  I think I may have rolled it out  too thin.  It actually made 13 buns.  Nextime I will probably make square buns. 
    Homemade Whole Wheat Hamburger Buns
    Yeilds:  18 buns (9 if halved)
    Serving size:  1 bun
    Weight Watchers: 4 pp+

    Ingredients:
    • 5 cups (+) whole wheat flour (2 1/2 cups)
    • 1 1/2 cups warm water (3/4 cup)
    • 2 pkgs regular or active dry yeast (4 1/2 t.) (1 pkg or 21/4 t.)
    • 2 T. honey (1 T)
    • 1/4 cup water (1/8 cup)
    • 1/2 cup milk (1/4 c)
    • 2 T. butter (1 T)
    • 2 t. sea salt (1 t)
    Directions:

    I made these in my breadmachine on the dough cycle.  Here are the directions if making by hand.
    1. In a large mixing bowl, stir together 3 cups of whole wheat flour and 1 1/2 cups warm water. Set aside to let rest for 30 minutes.
    2. In the meantime, mix together 1/4 cup water, yeast and honey. Allow this to sit for at least 10 minutes to activate the yeast.
    3. Melt butter, milk and salt in a small saucepan on the stove. Do not allow the mixture to get above 120 degrees.
    4. Pour yeast mixture and milk mixture into flour mixture. Add remaining two cups of flour (more if needed).
    5. Knead for about 10 minutes until dough begins to look “shiny”.
    6. Put dough back into the bowl, cover and let rise for at least an hour…or until it has doubled.
    7. Pull dough onto a clean countertop and knead for a couple of minutes to get any air bubbles out.
    8. Roll dough on a lightly floured surface until about 1/2 inch thick.
    9. Cut circles from the dough with a large drinking glass or wide mouth jar.
    10. Place circles on in a well buttered baking dish about an inch apart.
    11. Allow to rise for about 30 minutes.
    12. Bake for 20-25 minutes in a 350 degree oven.




    Sloppy Joes

    This recipe can be used to make Sloppy Joes, Sloppy Joe Cornbread muffins and Goulash.

    Sloppy Joes
    Yeilds: 12 servings
    Serving size: 1/2 cup
    Weight Watchers:

    Ingredients:
    • 2 lbs ground meat (beef, turkey, venison or lamb)
    • 2 T. minced onion
    • 1 cup ketchup (make sure your ketchup does not have high fructose corn syrup - organic is best)
    • 1 teaspoon mustard
    • 1/4 teaspoon garlic powder
    • 1 Tablespoon Worcestershire sauce
    • sea salt to taste

    Instructions:
    1. Brown meat and onion together. 
    2. Add remaining ingredients, stirring well. 
    3. Allow mixture to simmer in the skillet for a few minutes.

    Homemade Healthier Corn Dogs

    I have not made these yet.  My boys love the corn dog muffins, which is a much easier recipe. This recipe has the same basic ingredients except this one adds dry mustard.  So I know we will love it.   I will try these soon, but for now I wanted to have the recipe in a place I could find it.

    Homemade Healthier Corn Dogs

    Ingredients:
    • 10 hot dogs
    • 1 cup whole wheat flour
    • 2/3 cup cornmeal
    • 2 T. honey
    • 1 1/2 t. baking powder
    • 1/2 t. dry mustard
    • 1 egg
    • 3/4 cup milk
    • 2 T. oil
    • Oil for frying
    • 10 lollipop sticks

    Instructions:
    1. Whisk together all ingredients (okay, except for the hot dogs of course…and the oil for frying…and the lollipop sticks).
    2. Place one hot dog on each stick. (I find lollipop sticks in the cake decorating section at Walmart.)
    3. Heat a small amount of oil in your electric skillet.
    4. Holding onto the stick “roll” the hot dog around in the cornmeal batter to coat. Place the corn dog down onto the hot oil. Allow the corn dog to cook quite well on one side before attempting to turn it so that the batter won’t pull off. Turn as necessary to cook on all sides.
    5. My corn dogs don’t turn out very lovely. They’re sort of triangular in shape. Ah, but they taste delicious!
    From:  Heavenly Homemakers

    Whole Wheat Pancakes and Waffles

    The first batch I made pancakes without the cinnamon.  The second batch I made waffles with cinnamon.   We all loved both recipies.

    I know the points look a little high.  However, you cannot eat as many.  Normally I can eat 3-4 (or more pancakes) but with these, I can only eat 1-2 and only half the waffle. 

    The biggest learning curve I have had with clean/real food eating is that it does not take near as much food to fill you up.


    Whole Wheat Pancakes and Waffles

    Pancakes:
    Yeild:  app 16 pancakes
    Weight Watchers: 3 pp+ per pancake

    Waffles:
    Yeilds:  app 5-6 waffles
    Weight Watchers:  5 pp+per wafffle

    Ingredients:
    • 2 cups whole wheat  flour (I use white whole wheat)
    • 2 tsp baking powder
    • 1/2 tsp fine sea salt
    • 1 tsp cinnamon (optional)
    • 2 cups low fat milk (1/4 cup less for waffles)
    • 2 eggs
    • 2 tbsp raw honey
    • 1/4 cup applesauce
    • 1 tsp vanilla
    Preparation:
    1. In a large bowl whisk the flour, baking powder, salt and cinnamon until throughly combined. In a separate bowl whisk the eggs and oil until smooth, add the milk, honey and vanilla. Mix well.
    2. Pour the wet ingredients into the bowl with the dry ingredients and beat only until large lumps disappear. The batter should be fairly thin (thicker for waffles).
    3. Put a little oil on the griddle and rub evenly with a paper towel. Heat to medium high. Pour 1/4  cup (or more for larger pancakes) batter onto the griddle in four even circles.
    4. When small bubbles appear flip over and cook until the steam stops.
    5. Top with real maple syrup, fruit and yogurt, apple or pumpkin butter, honey, etc.
    6. For waffles use 1/4 cup less milk for a thicker batter . Mist your waffle iron with olive oil and heat iron. Pour batter into the iron and cook. Remove the waffle and top as desired.
    Notes:
    Both the pancakes and waffles freeze really well. After cooking, cool completely and freeze in zip lock bags. To serve, place 1-2 pancakes in the microwave for 20 seconds or so or for waffles, microwave 1 waffle about 45 seconds.

    Saturday, May 19, 2012

    Chocolate Cinnamon Energy Bar


    This is the first of many recipes that were in the cookbook made for me by my students and parents.  I could not have asked for a better teacher appreciation gift.  This has now become a family favorite.



    Chocolate Cinnamon Energy Bar
    B.R.

    Ingredients:
    • 2 ½ cups rolled oats (5)
    • 2/3 cup packed brown sugar (1 1/3) - I used extra honey
    • ½ teaspoon ground cinnamon (1)
    • 1 cup all purpose four (2) - I used white whole wheat
    • ¼ teaspoon baking soda (1/2)
    • ½ cup mini chocolate morsels (1) I used Chocolate chip/ chunk recipe
    • ½ teaspoon salt (1)
    • ½ cup honey (1)
    • ½ cup vegetable oil (1) I used olive oil
    • 1 ½ teaspoons vanilla extract (1T)
    • ¼ cup raisins (1/2) optional
    • ¼ cup chopped nuts (1/2) optional
    Directions:
    1. Preheat oven to 350 degrees F.
    2. Line a 9 by 13 inch baking pan with parchment paper.
    3. In a large bowl mix together dry ingredients: oats, brown sugar, cinnamon, flour, baking soda, chocolate morsels and salt.
    4. Add honey, oil, and vanilla extract, plus any optional nuts and raisins.
    5. Mix well and spoon into baking pan.
    6. Place a piece of wax paper over the top of the mixture.
    7. Using a rolling pin, press mixture firmly into the pan until evenly distributed and smooth on top.
    8. Bake 25 to 30 minutes until bars are slightly darker at the edges than the center.
    9. Cool on a wire rack in the pan for 10-15 minutes.
    10. Cut with a pizza cutter into 3-by-1-inch bars while still warm.
    11. Cool completely.
    12. Store in an airtight container or freeze.
    (NOTE:I double the recipe () and bake in a large bar pan to get thick chewy bars instead of thin crunchy bars.)

    Corn Dog Muffins

    Corn Dog Muffins

    Yeilds:  24 Corn Dog Muffin
    Serving size:  1 Corn Dog Muffin
    Weight Watchers:  4.5 pp+ per Corn Dog Muffin

    Ingredients:
    • Cornbread muffin recipe doubled
    • 8 hot dogs
    • 24 muffin papers to line muffin pans.

    Instructions:
    1. Mix up the cornbread muffin recipe.
    2. Cut hot dogs into thirds.
    3. Scoop cornbread batter into the paper lined muffin cups.
    4. Place 1/3 hot dog into each muffin.
    5. Bake until golden brown - app 20 minutes.
    From:  Heavenly Homemakers

    I have not tried this yet, but if I use the lighter corn dog muffin recipe - these would be 2.5 per corn dog muffin.  Will try it out soon.

    Cornbread Muffins

    Corn Bread Muffins
    Yeilds:  12 muffins
    Serving size:  1 muffin
    Weight Watchers:  4 pp+
    Ingredients:
    • 1 cup cornmeal
    • 1 cup whole wheat flour
    • 1 t. baking powder
    • 1 t. salt
    • 2 eggs
    • 2 T. honey
    • ¼ cup melted butter
    • 1 cup buttermilk
    Instructions:
    1. Stir together dry ingredients.
    2. Add eggs, honey, butter and buttermilk.
    3. Stir until just mixed.
    4. Spoon batter into 12 muffin baking cups.
    5. Bake at 400 degrees for 20 minutes.
    From:  Heavenly Homemakers

    I have not tried this, but if I substitute applesauce for the butter and egg whites for the eggs - it will drop points to 2pp+  I will try this next.

    Tuesday, May 15, 2012

    Gratituesday - Mother's Day

    Sunday was Mother’s Day. 

    I have always loved my mom.  Growing up, there were times I did not like her much, but she would not be a great mom if I didn’t.  When I became a mom, I became grateful to have a wonderful woman of God to help guide me in my new journey.  As my boys became teenagers, the honor and respect I have for my mom grew by leaps and bounds.    

    Sometimes life takes an unexpected turn and you become even more grateful for what you have.  That is what is happening in my life.  Mom has been diagnosed with ALS this year and we are all learning a new normal. 
    On Mother’s Day I wrote this to my Mom!


    Happy Mother’s Day Mom!
    You are the most courageous, joyous, gracious, loving, and strong person I know.

    I have watched you through your life face things that would crumble most people. Yet you honor God with your joyous attitude.
    You have been courageous and made hard choices in life because you knew it was what God wanted you to do and all with a great attitude.

    You have offered grace to me and so many others more times than I can remember (and boy did I need it growing up).
    You have loved and honored Dad daily and in doing so you were showing Kristi and I how to love and honor our husbands.

    In your new journey in this life you are showing us all how strong you really are. It is amazing to watch God as He keeps giving you more strength to handle everything.

    Thank you God for the most amazing Mom.

    Proverbs 31:28-30

    Her children will arise and call her blesses; 
    her husband also, and he praises her;
    Many women do noble things,
    but you surpass them all. 
    Charm is deceptive, and beauty is fleeting;
    but a woman who fears the Lord is to be praised.
     

    Saturday, May 12, 2012

    Dark Chocolate Whole Wheat Brownies

    I made the first batch using coconut oil.  These were really good.  I am going to make another batch using applesauce to replace the oil.  I will let you know how they turn out.  I know that dark chocolate is much healthier for you, but I will have to aquire a taste for it.  I like dark chocolate, but I LOVE the other. 

    Dark Chocolate Whole Wheat Brownies

    Yield: 6 small brownie squares
    Serving size:  1 brownie
    Weight Watchers:  3 pp+ if using oil, 2 pp+ if using applesauce to replace oil


    Ingredients

    • 3/4 cup whole-wheat flour (I used white whole wheat flour)
    • 1/2 cup unsweetened cocoa, you will have much better results if you use “dark” cocoa (Hershey’s makes some)
    • 1/2 teaspoon baking powder
    • 1/2 cup coconut oil
    • 1/2 cup maple syrup (or honey)
    • 1 tablespoon pure vanilla extract
    • 1 egg
    • 1/4 cup chopped nuts (optional)

    Directions

    1. Preheat oven to 350 degrees F and grease a 9X9 inch square glass baking dish with oil or butter.
    2. Whisk together the dry ingredients in a bowl including the flour, cocoa and baking powder and set aside.
    3. In a small pot on the stove melt the coconut oil together with the maple syrup and vanilla extract.
    4. Once the coconut oil is melted whisk the wet ingredients into the dry ingredients. Add the egg and keep whisking until it’s mixed together thoroughly. If using nuts fold them into the batter with a spatula.
    5. Pour the batter into the glass baking dish and bake for 16 – 20 minutes or until a toothpick inserted in the center comes out clean.
    6. Eat or store in an air-tight container at room temperature – enjoy!

    From:  100 Days of Real Food

    Chocolate Chip Chunks

    Chocolate Chip Chunks

    Ingredients:
    • 1/2 cup honey
    • 1/2 cup coconut oil (you could also use butter)
    • 1 cup cocoa (dark chocolate is the best)
    • 1 tsp vanilla
    Instructions:
    1. Melt the coconut oil. Combine the honey and coconut oil in a mixing bowl.
    2. Stir in the cocoa. Mix well.
    3. Smooth the mixture into a greased 8×8 pan or onto waxed or parchment paper.
    4. Freeze until solid.
    5. Remove from the pan.  I just sort of broke it into pieces as I removed it with a metal spatula. You could also chop it up and use it for dairy-free, gluten-free chocolate chips in any recipe!

    Please note: This chocolate needs to be refrigerated or frozen! It melts in your hands….and your mouth!


    I used the  chocolate to make dipped strawberries before I put it in the freezer! 
    This is what it looked like in the pan.  It had been in freezer for a few minutes before I decided to take pictures.



    From:  Motherhood on a Dime

    Thursday, May 3, 2012

    Baked Almond Asparagus

    Very Yummy!  I thought it needed a little salt so I just sprinkled it on top.   After that it was good.  Next time I will sprinkle with salt right after I spritz with olive oil.  Then add almond mixture. 

    Baked Almond Asparagus

    Makes 2 servings
    Weight Watchers:  4 pp+

     
    Ingredients
    • 1/2 lb. asparagus
    • 1/4 cup almonds
    • 1/4 cup Parmesan cheese
    • 2 tsp. dried basil
    • 1 tsp. garlic powder

     
    Directions
    1. Place all ingredients except the asparagus into a food processor and blend.
    2. Clean your asparagus the way you usually do and spread it on a parchment lined baking sheet in a single layer.
    3. Spray the asparagus with a very light coating of olive oil using a non-aerosol oil sprayer.
    4. Sprinkle your asparagus with the nut mixture. Use all of it. It will seem like to much, but trust me. Use all of it.
    5. Bake at 350 degrees F. until it reaches your preferred level of “done-ness” (Is that a word? I don’t think so. But we’ll pretend it is for now.)
    6. Allow to cool slightly and serve.

     
    From:  Gracious Pantry

     

     

     

    Tuesday, May 1, 2012

    Baked Basil Zucchini

    Scott asked me to find some new recipies for vegetables.  He has been so supportive through my health journey - how could I say no.  Here is one of the first!  In one word - YUM!
    Baked Basil Zucchini


    Note: There are no measurements because you can use as much as you want of any of the ingredients.

    Ingredients
    • Zucchini, washed, trimmed and sliced into 1/2 inch slices
    • Dried basil
    • Garlic powder
    • Parmesan cheese

    Directions
    1. Lightly oil a cookie sheet using an oil mister
    2. Place zucchini slices on the cookie sheet in a single layer and spray with a light mist of oil.
    3. Sprinkle a generous amount of dried basil and garlic powder over the top of your zucchini, then finish with a light sprinkle of cheese.
    4. Bake in the oven for approximately 30 minutes or until the squash is soft and cooked through.
    5. Allow to cool and serve.
    From:  Gracious Pantry

    Slow Cooker Pineapple Chicken

    I forgot to measure out the chicken after I shredded it.  As a result - no points yet.  The good news it that the only points are the chicken (rice not included in the recipe - I just added it to the meal).  In the picture I had 1/2 cup of chicken salsa mix. 


    Slow Cooker Pineapple Chicken
    (Makes 4 servings)
    Serving Size:
    Weight Watchers:
    Ingredients
    • 2 large chicken breasts, boneless and skinless
    • 1 (12 oz.) jar of clean salsa
    • 4 small raw zucchini, halved, quartered, then sliced (shredding works too)
    • 1/4 medium, fresh pineapple

    Directions
    1. Turn on slow cooker to the low setting and put in the chicken and salsa. Cook for about 4-6 hours. Slow cookers vary, so base the time on that. The chicken should fall apart easily when finished.
    2. Shred the chicken using two forks and mix in your raw zucchini and fresh pineapple.
    Eat and Enjoy!

    From:  Gracious Pantry