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.

Sunday, August 23, 2015

White Chocolate Peanut Butter melts

I found a recipe on Pinterest for Chocolate Peanut Butter melt aways.  I can't find in now but remember that it was 1/2 semi-sweet chocolate chips 1/2 peanut better and a teaspoon of coconut oil.


So when I was craving them I first look on my piniterst for the recipe and didn't find oh well I'll my luck. They where great.  I was craving them but when I started to make them I found that all I had on hand was white chocolate chips! AND guess what they taste like reeses pieces!

I also have tired almond butter too. Almost like a almond joy!! 




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Wednesday, June 17, 2015

I just made Mustard in the MICROWAVE!

Don't worry it does makes more
 then that!


  • 1/2 cup water
  • 8 tablespoons dry ground mustard



  • 4 tablespoons apple cider vinegar
  • 2 teaspoons light brown sugar (optional)
  • 1 tsp. arrowroot powder (optional, or replace with white flour, used as a thickener)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon turmeric
  • Pinch of garlic powder
  • Pinch of paprika
  •  
     
     
    Stove top method:
Combine all ingredients in a small sauce pan.  Whisk to combine. Heat until boiling.  Simmer on low for 10 minutes string  frequently. Once  sauce has reduced to the thickness you would like it remove from heat.  Pour into bottle or jar . Can be  stored   in fridge for up to a month.

 For a more mellow mustard, allow to sit for a few days to become less hot.

            
To microwave: 
 In a bowl whisk to combine. Place into the microwave and heat on high for 1 minute. Remove from the microwave and puree with a stick blender for 1 minute. Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month.



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Monday, May 18, 2015

Strawberry Smoothie Summer Oats

 1/4 cup uncooked old fashioned oats
1/3 cup almond milk
2 tablespoons vanilla favored yogurt
2 teaspoons maple syrup
1/4 cup strawberries  puree *

Directions
 In a half pint jar, add oats, milk, yogurt,  and maple syrup. Put lid on jar.
 Shake until well until combined.
 Add your strawberry puree and stir until mixed throughout. Refrigerate overnight or up to 2 days. Eat chilled.

*Strawberry puree I made because I had some teeth pulled. That way I had some for for a quick smoothie to drink. I put some fresh strawberries  in blender.  Then ran them threw a strainer to remove seeds (you don't have too ) I frozen the puree for even quicker smoothie!




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Tuesday, April 14, 2015

White French Dressing



1 cup  mayonnaise
1/4 cup minced onion
1 tsp. Dijon mustard
1 tbsp. plus 2 tsp. distilled white vinegar
1 tbsp. plus 1 tsp. sugar
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Sunday, January 11, 2015

Sweet & Spicy (veggie) burger seasoning




  • 3 tablespoons brown sugar
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons chili powder
  • 1 tablespoon Hungarian  paprika
  • 1/2  teaspoon salt
  • 1/2  teaspoon pepper 
inspired by  Todd Wilbur's Top secret Fuddrucker's Hamburger seasoning recipe   
A marinade I printed from a pin from  Pinterest plus what was in my cupboard and things I read in comments.  Some said too spicy and really not a big fan of the  too spicy type of food. Thought the marinade was too sweet...


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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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