There are many different buzz words that explain this phenomenon: flexitarian, semi-vegetarian, and week day vegetarian; where you only eat meat on the week-ends. But anyway you want to say it, you are cutting back on the meat you eat. Some do it for health reasons, animal rights, the environment or all of the above!

Removing high fructose corn syrup and preservatives from our table.
This is my on-line recipe book with my adventures into finding healthy food for my family to eat....
Trying to cook more from scratch with less prepared foods.

Wednesday, September 3, 2014

Mandarin Chicken Salad dressing

2 tablespoons  mayonnaise
1 1/2 tablespoons rice vinegar
2 teaspoons brown sugar
 1 1/2 teaspoons oil
 1 1/2 teaspoons soy sauce
 1 pinch garlic powder
1 tsp ginger 











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Wednesday, February 12, 2014

Making Almond milk


With all that is said about processed food and additives I have been trying to cut back and eating real food. Even things like almond milk have questionable ingredients. The additive carrageenan; a seaweed-derived texturizer is been known to cause stomach problems . So I thought how hard is it to make almond milk? Plus Care2 had a piece about making non-dairy milks.

The simplest way to explain is 1 part almond 2 parts water.
No more wasting almond milk cause I didn't use it up in 7 days..... now I can make as much or as little as I want.  If I need a cup of almond milk I can use 1/2 cup of almonds and 1 cup water. Plus you can store the extra almonds in the freezer and use the ground almond as almond meal (flour)



1 part organic almonds
2 parts water

Soak the almonds in the water (cover about 1 inch above them) over night or for up to 2 days.

Drain  the almonds from the water and rinse.
Put almonds and the 2 parts water in a blender.

Pulse to start to chop them up. Then blend for 2 minutes.  It will look like milk

Strain with cheese cloth the almond meal.  Press the remaining milk.out of the cheese cloth.

You can add sweetener and or vanilla  if you want.
Refrigerate. This fresh almond milk only last for 2 days but you can make as much and as little as you want. You can always have your almonds soaking for the next batch!!


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Friday, November 15, 2013

Sweet and Sour Dressing



1 cup olive oil
 1/3 cup white sugar
 1/3 cup  white vinegar
 1/4 small onion, finely diced
1 teaspoon salt 3/4 teaspoon dry mustard
 1/2 teaspoon celery seed


 In a blender or salad dressing combine together . Blend or shake until emulsified. divider

Friday, September 27, 2013

Gluten Free Peanut Butter Cookies

1 Cup Sugar*
1 Large Egg, Slightly Beaten
1 Cup Peanut Butter (Smooth)

*Brown sugar makes them more chewy, white sugar makes them more crisp, and sugar substitutes  makes them crumble. I like to do 1/2 cup of each type of sugar.

Preheat oven to 350
Mix  all ingredients
Drop by teaspoon   onto an un-greased cookie sheet
Bake for 8 to 12 minutes



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Friday, August 16, 2013

Honey Mustard dressing

1/3 cup prepared mustard
1/3 cup honey
 2 tablespoons soy sauce
1 teaspoon rice vinegar 
 1/2 cup mayonnaise
 1/2 teaspoon garlic powder

 whisk  together until well blended.  


Very good on sandwiches and salad. I have it for my lunch today..
I even saw a recipe that used Greek yogurt or coconut yogurt (for vegans) instead of the mayo. I might try that seeing how I don't really like or have  mayonnaise in the house all the time.. 






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Sunday, June 30, 2013

Chocolate Oatmeal Breakfast Bars

1/2 cup honey
1/4 cup coconut oil
1/4 cup almond butter
1/4 tsp. sea salt
 1 tsp. vanilla
 1/2 cup chopped almonds
1/2 cup chopped walnuts
1/2 cup  chocolate chips
1/4 dried cherries
 1 cup rolled oats

 Heat honey, coconut oil, almond butter, sea salt, and  vanilla in a saucepan over low heat.
 Combine the  dry ingredients  in a bowl. Stir wet ingredients into dry ingredients.
 Press into a greased 8" x 8" pan and refrigerate until hardened. Cut into 16 bars.

Inspired by Oparh's  Chocolate Almond Bars 

More like my first break in the morning at work snack...

Friday, May 31, 2013

Crock-pot Sweetcorn Casserole

2 tbsp of butter melted
1/2 cup of milk
2 eggs
2 T white sugar
3 T corn flour
1 tsp baking powder
1/2 tsp Kosher salt

Add to crock pot and mix together. Add to that


1 cup of corn (i used frozen)
1 can of creamed corn
1 cup shredded cheddar cheese

 Stir to mix. Cook on high for 3-5 hours. It is done when it starts to pull from the sides and gets a little brown on top. Take the lid off and let cook for 20-30 minutes longer to set the casserole. Enjoy!


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