Wednesday, December 29, 2010

Tortilla Soup

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Anthony is not a fan of tacos, I could eat them 5 out of 7 nights a week. Cheese, salsa, guacamole, chips, beans, onions, come on - what's not to love, right?!

In my quest to get around mentioning "taco night" one more time only to be denied, I decided to serve up a taco in soup form and ran across this recipe.

Serve with cilantro, lime, chips, cheese and avocado and you can not go wrong.

Made the following changes:
  • Used olive oil
  • Used mild green chilis and let everyone adjust the hotness
  • 2 1/2 T of Cumin instead of 3 T
  • Omitted the salt
  • Used the Not Chicken bouillon base
  • Added Quorn Chicken pieces and sautéed with peppers and onions
  • Added 2 cans Black Beans, drained and rinsed
  • Threw in some leftover quinoa
I found my taco night  Olé!  

Tuesday, November 9, 2010

Easy Mushroom Gravy

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I hate packaged gravies, always have and always will. A homemade gravy is so easy and simple to make and with only a few ingredients you'll never buy a packaged or pre-made gravy again.

Here's the recipe that I follow, I definitely make this when serving up red lentil loaf.

Best bullion; no-chicken, no-beef or vegetable will work.

Great for holiday grub!

Red Lentil Loaf - I know, Lentil Loaf?

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I've always chalked up a lentil loaf right next to a fruit cake, never had one, never wanted to. However, I love lentils and I love a healthy spin on good ole' comfort food, so I gave it a whirl upon a friend's recommendation.

I followed this recipe; using homemade salsa, cilantro, oats and soy cheese. Our family is in love with this and it's become a staple in our house. It's an easy prepare-ahead-and-cook-when-ready recipe. I serve the loaf with a mushroom gravy and whipped potatoes or squash and something green. It's so easy and quick, I highly recommend you make this. Here's instructions on how to cook red lentils.

p.s. I've never been able to successfully flip this out of the pan while it's hot, serve direct.

Enjoy!

Sunday, October 3, 2010

Coconut Mango Sorbet

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During my pregnancy I craved frozen fruit and ice cream and still have a freeze chock full of mango. This afternoon I was cruising the fridge looking for something sweet and decided Mango Sorbet would be perfect.

Found this recipe for Coconut Mango Sorbet, Dom and I whipped it up in no time. It's perfectly creamy and not too sweet.

I skipped the saffron, used less sugar and the juice of one lime. Whizzed it all in the food processor and voila.

Friday, October 1, 2010

Chili Powder Recipe

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I like to blend up my own spices whenever possible allowing for a tweak here and there and have been using this Chili Powder recipe for well, my chili powder.

I made Snobby Joes tonight and had to remake the chili powder. I normally double the recipe as we tend to use this mix often. Enjoy!

Saturday, September 4, 2010

Hot Italian Giardiniera

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With the surplus of jalapenos that I have from our CSA, I decide to make Giardiniera.

Back in the day, in Chicago and before going veg, we'd eat mountains of this stuff on Italian beef sandwiches and the amazing smell coming from my kitchen is taking me back.

Fresh veggies before salting
Giardiniera can be used as a condiment and goes great on eggs, pizza, sandwiches etc.. These days we'll buy a really good crusty Italian bread, vegetarian sausage and top it off with spoonfuls of giardiniera - oh so good (and spicy).

I'm on day three of this recipe and it will not be ready until day four - updates to follow.

UPDATEI couldn't help but sample some eat copious amounts from the jars in the fridge and, it is AMAZING! By far the best Giardiniara I've ever had. What I like best is of course the freshness, and the fact that the olive oil does not overtake the flavors of the veggies or make it feel greasy. The mix of vinegar and oil is perfect. The heat is just right, it's there but not too intense that your tongue is set afire and all taste is lost. This will be a staple in our house, right in time for the chilly weather too.


Monday, August 30, 2010

Chocolate Sorbet

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So I started out with semi-decent intentions. My thought was to try and make a healthy-ish chocolate dessert but, the more I got into it I just couldn't do it. Chocolate shouldn't get the short end of the stick and manipulated into something "healthy", it should be left alone and we should just let chocolate be chocolate, in all of it's deliciousness decadent glory!

I used this recipe and changed a few things. Instead of 3 oz of chocolate, I used 5. Using 1/2 dark and 1/2 milk - real chocolate, not dairy free. Didn't have xanthan gum and used guar gum, same results.

Let me say this about the sorbet...it is the most amazing, decedent, chocolaty, rich, sinful tasting chocolate dessert I think I've ever tasted. I wish this recipe wasn't so easy and quick to make or my jeans may never fit me again. A couple of spoonfuls is all it really takes to get your fix. You'll soon find yourself making extra trips to the kitchen to sneak a taste here and there and as your walking away whispering sweet nothings to the spoon on which your little piece of heaven awaits.

Trader Joe's makes a great organic chocolate bar for only 1.99. Pick up two and use 1.5 of the bars, hide the rest in the fridge from the husband, partner, kids, EVERYONE!

Friday, August 27, 2010

Summertime Pico Love

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Suchanobrainer! What to do when you have a ton of tomatoes - Pico of course! I add whatever I have a plethora of, today it was corn and black beans.

Use this recipe as a basic guideline and add or subtract to taste.  It's oh so good!!

            • 3 cups of diced tomatoes, seeded
            • 1/2 cup red onion
            • 2 T diced jalapenos
            • 2 T minced garlic
            • Chopped cilantro (to taste) I used about 1/4 cup 
            • Juice of 2 limes
            • Sea salt to taste

Combine all ingredients in a bowl and mix. I threw in one can of black beans, drained and rinsed along with 2 ears of corn - Enjoy!
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Suchanobrainer! This

Wednesday, August 25, 2010

Black Bean and Corn Salad

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Each week I ask myself what I'll do with our CSA drop. Last week we had an abundance of corn and some left over from the week before. We got tired of corn on the cob and I needed a good way to go through the cobs, so I tried this recipe. I also boiled all of our corn and have it in the fridge on stand-by for the next batch. If I don't use I'll cut off the cob and freeze.



This recipe is EXCELLENT!! I changed a few things:

  • added two avocados
  • omitted the cayenne (my mom was in town and doesn't like spicy stuff)
  • used half the salt
  • added extra lime juice using about two fresh limes  - it's a must to use fresh limes
  • Next time I'm going to add Mango and think this would be the perfect addition

The best part about this salad is it's versatility. You can eat it as is, as a dip with some tortilla chips, throw some in a burrito or taco. Throw in some romaine (a great chance to also use up your chard and kale) add some cheese and sour cream and voila you've got yourself a Chipotle burrito bowl!

If you are a meat eater, I'd bake up some Tilapia and just before it was finished would add heaping spoonfuls of the mixture. You could use this mix with chicken or pork.. the options are endless.

This will definitely be a constant in our fridge for the remainder of the summer. Enjoy!

Saturday, August 7, 2010

Dal Soup

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One of my favorite new cooking shows to nap to is the Spice Goddess. She prepares easy, healthy Indian dishes that take about 30 minutes or less - can not go wrong with that. Made this one today, was so delish with warm Naan.




  • 2 tablespoons grapeseed oil or olive oil
    1 tablespoon chopped fresh garlic 
       (I used 5 large cloves chopped)
    2 tablespoons garam masala
    1 tablespoon cumin seeds
    1 teaspoon turmeric
    1 cup chopped tomatoes
    1 cup brown lentils
    5 cups water (I used 6 since I added the bouillon base)
      * I also added one tablespoon of Better Than Bouillon -  Vegetable Base 
  • Pinch salt and freshly ground black pepper
  • Few fresh cilantro sprigs, for garnish
Heat the oil in a skillet over medium-high heat until it begins to get hot. Add the garlic, garam masala, cumin seeds, and turmeric and cook for 20 seconds. Add the tomatoes and cook for 2 minutes. Add the lentils and water and bring to a boil. Turn the heat to low and cook until the lentils are tender, about 30 minutes. Serve in a bowl and garnish with fresh cilantro sprigs.

Tuesday, July 20, 2010

Mango Guacamole - So Good!

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We always cruise the salsa and guacamole at Whole Foods before picking up our produce. I thought I'd grab a container of the mango guac until I saw the price, $6.00. Seriously? 6 bucks for a small teeny container of mango guacamole, come on!!

I refuse to pay that for something I could watch Anthony take down in 3 bites (he could too). I made my own version tonight, I just took the ingredient list from their package and went from there. Tastes the same to me (probably better) and at a fraction of the cost , and enough for the entire family!

3 Avocados
2 On the Vine Tomatoes
1 Mango
1 Lime Juiced
Cilantro - to taste
Kosher / Sea Salt - to taste

Mash the avocados with a fork (I like mine a bit chunky). Dice tomatoes and mango, throw in. Squeeze in lime juice. Mix. Add cilantro and salt to taste. Mix and chill. Serve with the Red Hot Blues by Garden of Eden for a lil spice.

Pfff.. 6 bucks

Saturday, July 3, 2010

Watermelon Sorbet - No Maker Needed!

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I found a few tricks to being prego and happy over the summer; make sure to stay active, fit and most importantly.. cool. Air conditioning doesn't always do the trick for me and I find that I have to chill from the inside out. I also scored a "new" ice cream making while garage sale-ing one weekend and ventured into ice cream making. Most ice cream recipes are rich, heavy and loaded with sugar and fat, not exactly what I'm looking for in this heat. Don't get me wrong, a scoop here or there is marvelous, just not something that I want to weigh down with during a hot summer day. Thus began my quest for sugar free, healthy alternatives. I stumbled across this blog and the Sugar Free Watermelon Sorbet recipe and haven't stopped making it.

I currently have 3 ziploc bags of chopped watermelon hanging out in the freezer so that I can make this in a jiffy, trust me, once you try this you will too!

This is the most refreshing, perfectly sweet sorbet and of course super easy to make. Enjoy!

(I use 1/2 the amount of honey and if I use Agave a bit less than what's listed)

http://www.nourishingmeals.com/2009/08/sugar-free-watermelon-sorbet.html

Sunday, June 27, 2010

Matcha Green Tea Smoothie

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I stumbled upon this recipe in my quest for all things cold and chilly to consume. I can handle being 8 months prego in this weather as long as I have something cold to eat or am dunked in water (or both). Being cooped up inside with windows closed and the AC on makes me feel all, well, cooped up.

I digress, back to Matcha - who knew, maybe you did? New to me... Here's some info on the health benefits and here's a nice lil recipe for a quick good-for-you smoothie.

I didn't change much, added another 1/2 banana and 4 strawberries, used 1/2 organic whole milk and 1/2 almond milk. I see green tea ice cream in my future! Enjoy!

Click for recipe

Sunday, June 6, 2010

Easy Cheese Danish Baby!

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With being laid off and prego, Dominic and I have been kickin' it. Our schedules have been to wake, eat, whip up something to pack, hop on the bike and we're off by 9:30 am running errands and enjoying the great outdoors. We eventually land at the beach, have a quick picnic, swim and soak in the sun.

By the time we head home, Dom is wiped out (me too). Upon reaching our front door, he's fast asleep - I sneakily bring him to his bed and rest on the couch for a good ol' fashion nap (pretty heavenly I must say)!

The point of my story is.. I've been DVR'ing the Barefoot Contessa. I originally started taping her b/c her voice is soothing with minimal excitement. It's easy to nap too (so is golf). Whilst I was drifting off into a sweet afternoon slumber, the Contessa hit me up with a Cheese Danish recipe. I didn't think much of it and nodded off. I'm convinced that her voice, her monotone soothing chatter of the cheese danish and all of its delights, made it into my dreams, spun around a bit in my head and began this ridiculous craving that I had for one.

With my brother and his girlfriend in town, it was a perfect excuse to make them and OHHHH are they wonderful!! I didn't change a thing. They are the easiest thing I think I've ever made and most excellent right out of the oven with a cup of coffee.

Enjoy!!!

p.s. I took this pic right as they came out of the oven, they're pretty too!

http://www.foodnetwork.com/recipes/ina-garten/easy-cheese-danish-recipe/index.html

Sunday, April 25, 2010

Homemade Yogurt - Oh so simple, Oh so delicious!

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Making yogurt has been on my list I think since last year. Anything that we consume a decent quantity of, I naturally think, I can make this better and for half the cost (and reduce our impact on the landfills) all at the same time.

I never stick with my first attempt of a recipe. I modify or make exact and don't like and have to modify on the 2nd or 3rd attempt. Whenever you make something new, plan for the next few times to be better.

The first yogurt making attempt came from this blog, which I really do think is cool and go back to for any slower cooker recipe or ideas but, I'd say "nope" on making yogurt in a slow cooker. There are a few reasons which I'll share so you don't have to go through the same trial and error. I made the first recipe with my slow cooker and the second with a heating pad. I highly recommend the heating pad method.

Temperature is super important, VERY important. Some may disagree and some may heavily agree, what I do know is that when I worked a different recipe (after lots of googling) and payed close attention to the temperature during the different stages - night and day difference.

The second lesson learned is once you have cooled your soon to be yogurt mixture down to 100 degrees, DO NOT fuss with it. Unknowingly, I stirred my first batch a few times here and there thinking I was doing some good - no, not good. The cultures / bacteria are hard at work, stirring disturbs them; do not disturb the cultures.

Third, do not try to thicken with milk powder after your yogurt is done. This is something to be done during the first step.

Last but not least, get a kitchen thermometer. Some people use fancy ones with alarms, bells and whistles.. why spend the money? Get a cheap-o $5.00 thermometer at target and call it a day.

I also tried with my first batch using fresh fruit and placing yogurt & fruit in the food processor, big mistake. My end result was thin, bubbly smoothie like yogurt. I did keep it and we've been drinking it (tastes good, just not thick enough to spoon).

Some people sterilize their equipment prior to making the yogurt, I didn't I will next time since it's a good idea. Follow the below directions and you'll have awesome yogurt ~ enjoy.

Ingredients
  • 1/2 Gallon Organic Whole Milk 
    • You can use 2% or skim I suppose but don't, why? Whole milk yogurt is glorious and so good for you; worried about the F word in whole milk? Talk to the French women, they drink it all of the time and are still fabulous.
  • 2/3 cup Organic Nonfat Milk Powder
  • 1 cup Organic Plain Yogurt (to be used as your starter)
Step 1: Sterilize Your Equipment
  • Make sure everything you're going to use to make your yogurt is extremely clean!
  • The easiest way to ensure that your equipment (saucepan, bowls, heatproof yogurt containers, utensils, etc.) is scrupulously clean is to run it through a dishwasher with a heated drying cycle.
  • Alternatively, wash your containers and tools well in warm water with dish detergent and let the dishes air-dry.
  • Then fill containers with boiling water and let them stand until you are ready to fill them with yogurt.
  • Bring your starter (yogurt) out of the refrigerator so it can reach room temperature.
Step 2: Heat Your Milk
  • Even if you use pasteurized milk, it will require sterilization due to the bacteria it contains.
  • Pour milk into large sauce pan; Add nonfat powdered dry milk.
  • Heat milk slowly, stirring continuously with a metal spoon, until small bubbles gather around the perimeter and steam rises from the surface.
  • The temperature of the milk should be between 180 degrees F and 200 degrees F.


Do not allow milk to boil. Check temp often to get a good read at how fast / slow it is heating.
  • Keep milk at this temperature for approximately 10 minutes, stirring frequently with a metal spoon.



  • Be sure to stir up from the bottom of the pot so the milk at the bottom doesn't scorch
Step 3: Add the Culture
  • Once it has been sterilized, you must bring the temperature of the milk down so that the heat doesn't kill off the beneficial bacteria in the warmed starter culture.
  • Turn off heat, let milk cool.
  • Keep checking the temperature every five minutes or so, takes about 10 - 15 mins to cool.
  • You don't want to add the starter until the milk has dropped to below 120 degrees F, but do not let the milk fall below 100 degrees F.





  • The ideal temperature at which to add the starter is approximately 110 to 112 degrees F.
  • When the milk reaches 115 degrees remove about a cup of the milk.
  • Stir 1 cup plain yogurt with live active cultures into the cup of milk.
  • Stir this back into the pot of sterilized milk.
  • Your milk has now been cultured, or pitched.
  • Cover the cultured milk.


Step 4: Incubate the Bacteria
Incubating the beneficial bacteria in your yogurt is the trickiest part of the whole procedure. If the temperature of the milk mixture is too low, the bacteria won't grow enough to produce yogurt. If the temperature is too high, however, it will kill the bacteria. There are a few methods you can use to regulate the temperature of your milk mixture as it turns to yogurt. Whichever method you choose, be sure to keep an eye on the temperature (use your thermometer!) to make sure it stays within the necessary parameters. Also, for the best results, your developing yogurt should be kept as still and undisturbed as possible.


Oven Method
  • Turn oven to 170 degrees F.
  • When oven comes up to temperature, turn oven off, wait 5 minutes, and place milk mixture inside.
  • For ideal incubation, maintain a temperature of about 110 degrees F inside the oven.Use an oven thermometer or your candy thermometer to monitor the temperature inside the oven.
  • Do not let the oven temperature drop below 100 degrees F.
  • Let incubate for 5 to 7 hours.
Slow-Cooker Method
  • Preheat the empty slow cooker (with the crockery insert in place) on the warm or low setting for 10 minutes.
  • Place covered containers of yogurt in the slow cooker insert.
  • Turn off the slow cooker and cover with a folded bath towel to insulate.
  • Turn the slow cooker on warm or low for 5 minutes every hour to maintain temperature.
  • Let incubate for about 5 to 6 hours.
Heating Pad Method


  • Place a dry cutting board on a sturdy table or countertop.
  • Set heating pad on top of cutting board and plug it in
  • Turn the heating pad to medium heat.
  • Place bowl of milk mixture on top of the heating pad.
  • Let sit, undisturbed, for at least 6 or 7 hours. (I recommend 7)
I used the heating pad method and it rocks! I placed the heating pad (fuzzy cover off) onto the counter, turned on to "pre-heat". Put the pan right on top, set to medium and wrapped 3 towels around the pot to insulate. It kept the temp at 100 the entire time. Check your temp on your first go round to make sure you heating pad is warm enough or to ensure it is not too warm.


It is a lengthy process but once you have your milk incubating, there's nothing to it. My end result was fresh, thick, delicious and not too tangy. I can't see ever buying yogurt again. 

Sunday, April 18, 2010

Summer Salad Dressing

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I've had this a million times at my sister-in-laws house and have always loved it. I decided to finally start "making" it at home and haven't gone back to store bought dressings. #1 the regular run of the mill dressing is loaded with garbage and #2 the organic / natural dressings are expensive and just as easy to make yourself.

This is sort of a slacker recipe however, I've decided to put some time back into sharing what I've been up to in the kitchen and figured I'll start up slow.

So, the best and easiest dressing for all of your summer salads take three ingredients:

* Olive Oil
* Lemon (or Lemon Juice)
* Kosher or Sea Salt

I'm on a greens kick these days which is perfect timing, right before our CSA starts up, happiness!! I've been using Swiss Chard (any color), Purple or Green Kale and some Romaine. 

Wash greens well, throw in bowl. Drizzle olive oil onto greens. Squeeze a lemon or two (or pour in some bottled lemon juice) and sprinkle with Sea Salt - mix and enjoy!

For a hearty addition throw in some wheat berries or spelt - Yum!


Sunday, February 21, 2010

Perfect Pumpkin Spice Muffins

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My sister loves everything pumpkin; lattes, pies, cookies, pumpkin butter. She recently drove in for a visit and I thought I'd surprise her with fresh baked muffins. The recipe that I first used was out of the norm for me, calling for 1 cup of brown sugar and vegetable oil - not really the way I look to start out my day. So as usual, I switched things up a bit and am happy with the results. I also replaced the 2 large eggs with additional pumpkin. Eggs, not really needed (click here for perfect egg subs).

These muffins take 5 minutes to whip up and are an awesome way for you to start out your morning - no refined sugars, no white flours and everything that treats your body good.

  • 1 cup whole-wheat flour
  • 1 tsp pumpkin pie spice
  • 1/4 tsp nutmeg
  • 1 tsp vanilla extract 
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup agave nectar
  • 1 1/2 cup pumpkin
  • 1/2 cup warm water
  • Rolled oats
  • Some raisins or dried cranberries

Preheat oven to 350 F. Grease muffin pan with coconut oil.

Combine flour, pumpkin pie spice, nutmeg, baking soda, baking powder and salt in small bowl. Beat agave and pumpkin in medium bowl until blended (I do this with a fork), add water and vanilla, stir. Gradually stir in flour mixture. Add a handful of raisins, stir. Fill muffin tin with batter. Sprinkle each muffin with rolled oats and press lightly into batter.

Bake for 20-25 minutes or until wooden pick inserted into centers comes out clean. Cool in pans, remove to wire rack (i never do this.. muffins are still sitting in their tins - whoops).

If you really want to pick things up a bit, throw in some toasted wheat germ, chia seed and/or flax meal.

Enjoy!

Thursday, February 18, 2010

Kale Chips - who knew??

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Who knew that you can "chip" this amazingly great for you green, that it would taste oh so good and, you'd actually crave more?
I found this sweet invention (orig. recipe here) during the CSA season-  here's the one that we're with and they ROCK, when I had chard and kale coming out of my ears. Now, I'm longing for all of those greens so I can throw some olive oil, cider vinegar and sea salt on them and roast 'em up -so so good.
psst - moms, kids like them too!!

Preheat oven to 400F, give some olive oil love to a cookie sheet.
  • 1 bunch organic kale, torn into 1/2" pieces, can remove stem or leave on -washed etc
  • 2 TBL organic olive oil
  • 1 TBL organi apple cider vinegar
  • 2 tsp sea or kosher salt
Whisk oil and vinegar, toss kale pieces into the dressing until thoroughly coated. Place kale on oiled sheet in a single layer and sprinkle with salt. Bake for about 15 mins or until crisy. Secret is to check these after 10 minutes, shake up the pan and go from there.

Enjoy!

Tuesday, February 2, 2010

Perfectly Rich and Silky Ice Cream; one ingredient and no maker needed!

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I'm sitting down tonight, earlier than usual and had to share a dessert that I just made. I'm super excited about it and the fact that I was able to get it done in 2 minutes, makes it even better. I should also mention that since I've been prego, I crave ice cream and I don't even believe in pregnancy cravings, however, ice cream has my heart (and belly) at the time.

I ran across this today on the kitchn blog and was intrigued enough to add it into my evening detail. The title to the post is "How to Make Ice Cream with Just One Ingredient" frozen bananas.

Seriously? Do you know how many frozen bananas I have waiting for me in my freezer? I usually will whip'em into a healthy banana bread or muffins or add into something that I'm baking. Lately, I haven't had the luxury to bake and my frozen banana stash has been growing. BTW, don't ever throw a brown banana out, peel it and throw it the freezer in a ziplock for baking, smoothies and now, voila, ice cream.

Since I was intrigued (and slightly obsessed) I mean really, how could you get luscious, delicious, creamy, smooth ice cream out of frozen bananas??? I'll tell you, pull them out of the fridge, cut into chunks and throw into your food processor - that's it. Watch in amazement how they whip into ice cream right before your eyes.



and of course.. it was so good!



The major tips can be summed up as: (click here for a step by step slideshow, it's pretty)
• Peel your bananas first.
• Cut them into small pieces.
• Freeze for just 1-2 hours on a plate. (mine were in a ziplock in the freezer for who knows how long)
• Blend, blend, blend - scraping down the bowl when they stick.
• Enjoy the magic moment when they turn into ice cream!

Sunday, January 24, 2010

4 comments


It's been a long time since I've posted. My focus on food and health, I believe, has brought an awareness that I would have never known without unveiling the truth behind our food industry, factory farming and what has been deamed and served up to us as "healthy". And now, I need to turn that focus, not on a self project for fun, but on something that resides close within my heart and family; my dog.

Our dog Mars (to all that know and love her, Mars Bars) was diagnosed last week with Lymphoma Sarcoma - cancer. I am making it my mission to help her beat the odds, to live longer than the 60 days they've given her, to help her recover from within, to understand that she can, truly truly can - beat this. I am making it my mission to heal her with every alternative medicine, holistic health option, good common sense type plan out there. I am willing her to live. I am giving her my energy, my love and my dedication. I am promising, my dog, whom I rescued at five months that I will be her advocate, her chance at life past 60 days.


I don't think, now at this point that I will post any recipes. I may post what I'm learning or updates on our progress.. I'm not sure yet.

I ask that you send positive energy our way, healing thoughts and love to our Mars. If anyone has any knowledge or personal experience to share, I'd love to hear from you.

Much love,
Donielle










We love you Mars!

Wednesday, January 6, 2010

Knocked Up and Out!

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The great news: I'm prego!

The bad news: I'm wicked sick!

It has been a test of will this past month fighting nausea, smells, food and being awake in general - blah. I haven't been able to cook or tolerate anything being cooked. The smell of food was killing me, in so many ways! I couldn't believe what was happening, how could something the size of a lentil bean turn my world upside down?

I'm rightside up now, enjoying food.. cooking again - phew! The nausea and all-day sickness (not just morning) hopefully has passed; it's been two days now and I feel like a new woman (plus one of course).

Hoping to get into the kitchen this weekend to cook up some delish dinners and find new recipes to post.

Much love,
Don