Tag Archives: ginger

Holiday Traditions

 

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One cookie that totally missed a very deserved spotlight while my power was out were sparkled ginger cookies. (I got the recipe from Vegan with a Vengeance – but in case you need some convincing to purchase the book – there is someone who posted the recipe. )

I made these the Tuesday before the crisis and saved some for home and brought the rest to work

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With the holidays, I will probably be trialing many cookie recipes to decide which ones “win” the position of being in our cookie giveaway baskets. It’s become a tradition to bake an assortment of cookies to give with cards and trinkets, and my mom always makes the same cookies. Well, I’m just beginning to do the tradition myself, rather than just leeching all of my mom’s freshly baked cookies to give away.

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And what’s a gift basket without a good ginger cookie?!

They’re pretty much essential.

Ironically, the “taste testers” of these cookies are also the people who will be getting said goodie buckets.

It’s kind of like buying a present for someone right in front of them, just saying it’s for yourself. They’ll never guess that way, you know.

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These ginger cookies were the perfect ginger cookies. A chewy interior contrasted the slightly crunchy, sugar-covered exterior. I also added some crystallized ginger to the recipe for an added texture and gingery kick.

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But the next cookies I made – Lemon Poppyseed Crackle Cookies – really stole the show. The recipe is from Eat, Drink and Be Vegan. The only thing I did differently was sub the barley malt syrup for maple syrup, as I did not have any.

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I really am not adventurous/”playful” when it comes to tinkering with cookie recipes. There is too much chemistry involved! I want my cookies to be cookies – not cookies with identity crisis’s.

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Someday, I’ll get there. For now – I’ll leave it to the pros Winking smile

These cookies, however – perfectly light, refreshing and flavorful with a perfect texture: chewy with a crust just crispy enough.

I forget how much I love lemon poppyseed way too often – believe it or not, it’s one of my favorite muffin flavors, but I can’t remember the last time I made them! Shortly prior to blogging, I loved making lemon poppyseed pancakes.

Do you have any holiday baking traditions?

What’s your favorite holiday cookie?

I sort of have a niche, cooking my way through vegan cookbooks and surprising everyone Winking smile

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Filed under baking, cookies, dessert, gingerbread, recipe

Gingerbread Muffins

I’m really glad everyone enjoyed yesterday’s post!! I enjoyed writing it, too – I was actually a little surprised that I had to reel myself in a few times. Before moving onto a normal post, one thing Daniel pointed out that I should mention is that ketones actually occur when carbohydrate intake is less than 50-100g/day, not when protein intake is too high, which is what I had said. Another thing I forgot to point out is that yes – ketones are in our body naturally. The only difference is that if we’re eating a diet that is well balanced, everything in our body should be relatively well-balanced, too. So when there are carbohydrates consumed only in minor amounts, less fatty acids are being broken down and excess ketones build.

I was sure I was missing something 😉

But anyways. This weekend has been busy! Good busy, but still busy. Yesterday morning I had  a senior portrait to shoot bright and early…well, it was supposed to be bright and early. I ended up having to wait for the girl an extra half hour which was sort of frustrating, but I dealt.

I was probably so understanding because my breakfast was simply outstanding. It must have put me in a good mood 😉 Well that and I’m pretty easy-going, anyways 😛 I ended up taking so many pictures on this shoot – I am still going through them. I don’t do much usually, but she specified she wanted a “scene-vintage” type senior picture, so I’m doing some funky editing with color and such on some of them.

Since I was parked within walking distance of the co-op, there was no way I could just not go. I mean, hello! I was so stoked to see they had this coconut milk kefir! Ironically – I usually hate strawberry flavored stuff.

I was debating as to whether I wanted to try it for a good five minutes, literally standing there with a bottle of kefir in one hand, and this in the other.

I’d put one back, then change my mind.

I think the people there thought I was crazy.

Obviously, you see which I chose 😉 I think I just have a bad mental image of strawberry flavored things since I’d remember strawberry flavored ice cream, yogurt, etc. taste so artificial-like. I tend to forget that stuff like this doesn’t taste artificial because it uses real fruit!

So I was quite pleased with the taste. I had it over some of the best waffles I’ve ever made…mashed banana oat bran. It’s really good on its own, too.

That said, I really hope the co-op gets the plain or at least vanilla in stock…strawberry is good, but I doubt I’ll always want strawberry.

Especially with my ginger-kick! Speaking of which…

I ran completely out of ginger, but guilt-tripped my mom into getting me some while we were at the store 😛 She made me return a bunch of nasty cans and bottles for her.

As in, that she finds. It doesn’t sound too gross…but they’re not all rinsed out, the bag smells, and the beer slime gets all over your hands.

Though it is sort of comical as little old ladies watch as you feed the machine with gigantic empty 40s.

Anyways. Ginger kick. With my new ginger, I could now attempt gingerbread muffins. I guess attempt is an unfair adjective, though – I succeeded, after all!

Seeing as how it was basically impossible to find a recipe that did not require at least a cup of sugar, I decided to just wing it based on a banana bread recipe, because I also had some ripe bananas to use up.

Gingerbread Muffins

yields 6 muffins

  • 3/4 c. white whole wheat flour
  • 1/4 c. oat bran
  • 1 t. ground ginger
  • 1/2 t. baking soda
  • 1/4 t. salt
  • 1 t. cinnamon
  • 1/2 t. ground clove
  • 1/4 c. blackstrap molasses
  • 1/3 c. + 1 T. almond milk
  • 1 medium-large ripe banana
  • 1/4 c. raisins
  • 1/4 c. walnuts

Preheat oven to 350*

Combine the flour, oat bran, ginger, baking soda, salt, cinnamon, and clove in a large bowl. Set aside, and in a medium bowl, mash the banana with a fork. Stir in the molasses and almond milk.

Add the wet to the dry, and stir until just combined. Fold in the walnuts and raisins.

Spoon into sprayed muffin tins and bake for 30 minutes, or until a toothpick inserted in center comes out clean.

And if you want to play a trick on someone, tell them it’s chocolate!

Okay, that’s just a little bit mean.

Next time, though, I’d love to add fresh cranberries rather than dried raisins. ooooh! ahhhhh!

I also tried my first carnival squash this weekend! I was expecting it to taste a lot like an acorn squash, but it’s actually so much better. A lot sweeter than I was expecting (because, as I said, I was expecting acorny!) but purely delicious, especially with cheater baked beans.

I tried a different baking method, too – rather than baking face-down in a pie plate with water for an hour, I just put it on a cookie sheet and baked it face-up at 450* for…I don’t know how long.

I will definitely buy this guy again! It made for a great easy dinner last night, and easy lunch today – which is saying something, because you know I love me a good sandwich for lunch!

like this. My mom broke out the “let it snow” placemats already. Uhhh, let’s not.

Anyways. This was a “grilled cheese,” the cheese being humnut cheese! It was just what I was craving.

It was, however, the last of my bread. I really enjoyed that loaf of honey whole wheat, but I wanted to try something new this time.

My initial plan was to make a bread that required I be of legal drinking age for the key ingredient, but we didn’t have any in the house, so I settled on spelt bread. I really love spelt – but you might not know that because I can’t remember the last time I bought a loaf/made a loaf.

Spelt is similar to wheat in appearance. However, spelt has a tougher husk than wheat, which may help protect the nutrients in spelt. Spelt flour has a somewhat nuttier and slightly sweeter flavor than whole wheat flour. Spelt contains more protein than wheat, and the protein in spelt is easier to digest.
It is that nuttier flavor that makes me really love it, I think!
Except…every time I’ve made spelt flour, I get a flat-top! I followed this recipe with some tweaks.
Next time, I’d just bake it for 35 minutes or so at 400* rather than 15 minutes at 480* first, and then 45 minutes at 380*. I think the high temperature first gave it a really crunchy crust. While the inside is still moist and flavorful, it’s really hard to cut through!

And hey..might as well wrap this up with a quasi-fail, right?!

I wanted to try making my own “KIND” bars – but my binding method needs tweaking 😛 The flavor is delicious – it’s a mix of cashews, dates, puffed millet, date molasses, flax and sunflower butter (well, primarily) – but I couldn’t get them out of the pan in one piece. I formed some of the “scraps” into balls!

This blurb is horsey, read or picture-read, just giving you a warning!

And I know, I know – it’s been ages since you’ve seen Teddie photos! My mom hasn’t come out with me recently, but she wanted to come see him this morning. I wasn’t even sure if I was going to go (since I haven’t been on Sundays) but then I realized I got all of my homework done yesterday and there was no way I was going to just sit and edit photos all day.

I’m so glad we went, though – it was a nice enough (by that I mean it’s getting too cold already!!) morning and since we got dumped with a tooon of rain the past two days, I knew we’d have to work in the indoor. I wasn’t sure how he’d be, so I was more willing to go knowing I’d have help available on the ground if necessary.

See, I took a lesson with A last week and we worked on going forward – meaning, hello, Teddie, yes leg means go! I’m fairly certain he knows this, just likes to try and get away with not doing it – namely, in the indoor. So the second he’d pull his “I’m going to stop” move, she’d be right there and quick little pop him in the butt with a lunge whip.

Before you go calling PETA, we weren’t beating him into submission, merely politely reinforcing the rules.

And he’s actually been really good since then! He’ll still randomly try it one or two times – usually if we’re crossing through the middle of the ring – but it’s not a huge issue. Knock on wood. We now have a nice, forward marching walk and trot. I was surprised at how much he’s stepping up in some of these pictures, actually!

I’m seeing our mini-dressage pony potential coming through again, which makes me happy 🙂 He’s such a stinker…love him!

And on a completely unrelated note…

I also loved tonight’s dinner.

But, since I’m one for cliffhangers lately, you’ll just have to wait and see what it is. I promise it’s pretty ridiculously yummy, though!

What was your highlight of the weekend?

Does anyone know of a good “nutrition tracker” or recipe-calculator website? I have to track three days of eating to analyze for nutrition for class…and while I’m really excited for the project, it’s also going to be a bit of work considering how much I make from scratch. I’m trying “SparkPeople” at the moment, but I’m not sure I trust all of the calculations since some of the foods are entered by users.

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Filed under breakfast, cooking, dinner, foodblog, health, health food, healthy living, lunch, recipe

It’s All the Rage

There are two things running rampant in blog-ville these past few days.

One, pumpkin.

And two, a pesky little thing we’ll call the MC article. Lets talk about pumpkin first. Pumpkin is a lot happier.

So, brew yourselves some coffee…

…and lets discuss how to go through a can of pumpkin in just one day. Yes – that’s right. I’m sort of bummed. I usually prefer the smaller cans because the big cans are…just too much pumpkin all at once. And now I don’t even have pumpkin left to have overnight oats with tomorrow. Nice going, Jess.

Apparently, I was really into “tutorial-type” pictures today.

If you bear with me through them all, I’ll show you a Teddie video tomorrow. Don’t get your hopes up, though. We’re not doing anything, I just show you him trying to eat a carrot for two minutes and forty seconds.

Anyways. We’re gonna make pumpkin pancakes with an apple compote type topping. Yes, I said pancakes. I was feeling adventurous.

Start by chopping up a nice, fresh, crisp, local apple, and sautee it in some almond milk, cinnamon and a teensy drizzle of maple syrup over low heat while you prepare everything else. If you’re good, the timing will be impeccable, I promise you.

And meanwhile, mix together 1/4 c. quick oats, 3 T. WW flour, 2 T. oat bran, 2 T. raisins, baking powder, 1/4 c. pumpkin, 1/2 t. cinnamon, 1/4 t. nutmeg, 1/2 T. molasses, 1/2 c. almond milk, 1/4 c. pumpkin puree, and a chia egg and pour by 1/4 c. scoops into a preheated non-stick pan sprayed with olive oil spray. Or coated with real oil, whatever.

I know, I know. Teflon and spray oils, I’m surprised I’m still kickin’.

Whilst those are cookin’ (cause they take forever, and reminded me why waffles are so. much. more. convenient.) take your vitamins…

…and make the prized peanut butter sauce. It’s quite simple. Like sunshine and spaghetti.

I currently have a big jug of Canadian maple syrup, though. It was an accident, I swear. Please don’t throw me out to spend the night with the horses, please don’t!

I just mush-mix about a tablespoon or so of peanut buttah with maybe double or triple the amount of kefir, and a lil’ drizzle of maple sizzurp.

Don’t forget to keep stirring your apples!

Don’t forget to flip your pancakes!

You could probably make four normal sized ones. I, however, grew too impatient for that and just made the last one really huge.

And toasted the first two while I waited. Please tell me I’m not alone and you guys toast your pancakes, too. So good!

Add some raisins to your apples in the last few minutes or so! They pucker up and…well, who doesn’t like apples, cinnamon, and raisins?! You cook it until the liquid is just about gone and/or the apples are soft. You can add more milk if you haven’t reached the desired consistency yet.

And plate it all up!

These obviously aren’t your typical pancakes – they’re like oatmeal in the middle, all mushy, pumpkinny, and yummy – which was just what I was going for! If you want a really excellent “real pancake” recipe, however, might I suggest this one?

It still doesn’t feel like “pumpkin season” yet, and so I was apprehensive about breaking out the pumpkin – but once I did, there was, apparently, no stopping me.

When I came home from the barn, I had to fix up a pumpkin green monster!

Topped with wheat germ, pepitas, and figs with a slice of toast and cashew butter.

And then, I baked.

I baked pumpkin birdseed bars, of course! Except, after the fact, they’re more like gingerbread birdseed bars, but I’m not complaining. It made me realize – why hadn’t I thought to make gingerbread?! Sure, I made ginger ones (which, by the way, my mom brought to work and told me her co-worker wants the recipe! I was flattered.) but that differs from gingerbread.

Combine 1/4 c. rolled oats, 1/4 c. puffed millet, 1/4 c. pepitas, 1/8 c. chia seeds, 1/8 c. poppyseeds, 1/8 c. chopped walnuts, 1/8 c. sunflower seeds, 1/8 c. protein powder, 1/4 c. raisins, 1 t. cinnamon, and 1/2 t. nutmeg

…and then play with molasses. I paid good money for this organic, fair trade molasses! …and was unashamedly mesmerized by how gooey and dark it was!

In a smaller bowl, combine 1/4 c. milled flaxseed, 1/4 c. pumpkin puree, and 1/8 c. blackstrap molasses.

Mix it all up…

…and then combine it with the dry ingredients. It won’t be easy at first, but neither is life. I’m just prepping you for the real world.

You might need a little more moisture – that’s okay, just pour in 1-2 T. of unsweetened almond milk. You’d rather them be too wet than too dry! Unless you’re…different.

And heck, now that you mention it, some ginger syrup would taste pretty fine, too! Just a drizzle will do.

Before anyone asks – no, by technical definition, this is not a “bar pan.” It is to me, though, so it will continue to be called that by moi.

It is, however, a mini loaf pan. It’s the equivalent of an extra large muffin pan, I think.

Make sure you press them down really, really good! Sort of press and smooth, ya know?!

Bake them for 10-15m at 375*. More for crunch, less for…goop? Whatever floats your boat.

I think I did 13 minutes, and have a wonderfully moist yet still “bar-y” texture.

Yes, 13 minutes. That’s  a big deal for me, considering when cooking things I prefer to go in multiples of five.

Believe it or not, I did more with my life than bake pumpkin today. Aside from playing with Teddie and the other ponies, doing homework, and getting in some twerkin’ out, my big bargain buys came from SmartPak.

Why yes, yes I do jump at the chance to save 90%. This jacket was originally $236 (honestly – who pays that?!) and I paid $24. Oh, yes. And the vest, too. I had to.

But, continuing on in our practices of pumpkinism, lets make pumpkin baked gobbletti! Gobbletti (or gobetti? I don’t know) is a form of pasta, if you’re scratching your heads. This was based on a Veganomicon recipe. It’s my “I don’t feel like dirtying dishes and want to get more reading done rather than stand over the stove” version.

Nuke a couple handfuls of baby spinach in a large bowl until it’s slightly wilted. Stir in 3/4 c. pureed pumpkin, 1/4 c. chopped red pepper, 2 T. diced red onion, a generous pinch of nutmeg, 1 t. date sugar, generous 1/2 c. black beans, salt, maple pepper, and ground black pepper.

Thin it with water (1/2 c.?) and stir in your pastaaa. I love this shape! Shape really is everything.

Cover, and bake at 375* for 45 minutes, or until the pasta is cooked.

I topped it with some dried sage, chopped walnuts, and paprika. It was lovely. But apparently I was too eager to eat it to take a good picture.

I made a double batch, though – maybe tomorrow I will.

Or not.

Anyways. This post was needlessly picture heavy, sorry about that. Now onto something a little more serious that I’ll preface with this: I was, and am still not, one to get involved in drama-rama. All through high school and still now, I don’t really care about who said what and she said that. I don’t keep grudges, I don’t retaliate, I try not to get too upset. Life is too short for that junk. When I read the Marie Claire article that I’m sure you’ve all heard of, my heart hurt for those bloggers. I just can never understand when people are downright mean.

I’m not going to defend them (Not only have they done it quite eloquently thmselves, but I don’t know them) because it’s not my job. In fact, sure – the article raises a good point, though quite arguably, one that could have shown both sides of blogging… because here’s the positive: it can educate for the better, and counter against disordered eating, too. I am only where I am now because of these blogs. The media sure as heck didn’t have anything to do with it. Blogs have done more for me than the public and media has, and media is far more commonly seen than the majority of the health blogs out there. When I first started blogging, I was all about “shortcuts.” Sugar free maple syrup, because obviously chemicals are better than real food. Stevia, because of course any form of calories from sugar were the devil. Oil alternatives, because of course there’s no such thing as healthy fat.

Note the sarcasm. When we go through the grocery store aisles, see commercials on TV, and see advertisements in magazines, it’s all low-cal, low-fat, sugar-free, fat-free “food substitutes.” I don’t know about you, but that’s not what I see from the majority of blogs I read. And if I read one that I don’t agree with, I don’t have to read it. Ahh, the wonders of that cute little red “X” in the top right corner.

So, that’s that. I wasn’t going to say anything, but I feel like by not, I am turning a blind eye. So yes, I understand that while the article may raise a valid point about some blogs, I also understand that when it comes to the blogs in question, I’ve never been more inspired to become the best “me.”

And that’s that. So – what’s your favorite pumpkin dish?!

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Filed under breakfast, cooking, dinner, foodblog, health, health food, lunch, recipe

Laugh a Little

Happy March! Did it come in like a lion for everyone?

I wasn’t so sure what to think – I woke up to a cold, drizzly morning – definitely more of an April Showers vibe than a lion vibe. I did, however, sleep like a baby. I hit the hay early and was raring to go by the time 5:45 rolled around. I think a freshly made bed helped – I was so cozy! Luckily, I’m not one to hate getting out of bed every morning, especially when I’m feeling that well-rested. What do I credit this to?

Oats and Coffee, of course!

Punkin-Apple Oats! I used to have oat bran all the time before I became a grain-head and started mixing nearly every grain under the sun just for one bowl! Oat bran made it back into my mix this morning. I forgot how much I love it!

In the grain mix this morning was oat bran, rolled barley flakes, rolled spelt flakes, wheat bran, brewed coffee & almondmilk, cinnamon, clove, nutmeg, ginger, goji berries, pumpkin, vanilla, and 1/2 an apple, diced.

On the Top was pumpkin-chia icing, crystallized ginger, flax, honey-apple butter, Cinnamon-Raisin PB, and 1/2 a diced apple sauteed with maple syrup, spoonful of pumpkin, and raisins.

I also forgot how filling oat bran is! I had to break halfway through to do my breakfast dishes, haha. I hate feeling too full.

Before leaving the house this morning, I made my dinner! I won’t give it away yet – but remember the last time I made dinner at breakfast time?

Are these shots looking all to familiar? I thought so too :\ I’m not sick of having the same snacks – but I am open to ideas as to good snack ideas for work! I don’t have a whole lot of time to sit down and eat other than lunch and when I have my orange – but I’ve been thinking I want to start bringing yogurt. It’s funny because when I’m home, yogurt mixes are pretty much my go-to snack, not so much pretzels and munchies. At work, though, it’s easiest to just be able to grab a handful of pretzels or a bar and not be hindered too much. What’s your favorite snack? Do you find you differ in your go-to snacks whether you’re at work or at home?

For lunch was a crab & shrimp wrap (I will never be sick of wraps!) and sugar snap peas (hint: leftover from when I made dinner!)

For snackage was butter snaps, an orange, carrot sticks, and a Spooky S’mores Clif Z Bar. Because – I’m still a kid at heart. I’d been dying to try this flavor, and let me tell you: it certainly lived up to the expectations I had! Soooo good for when I’m not craving blueberry – my other fav! They are still on the sweeter side of bars (through no fault of Clif, however – they are geared toward kids) but I love that they’re not as filling as a full-blown Clif bar, Luna bar, or Larabar. They come in handy when you want a smaller snack rather than a more filling, protein packed bar.

And of course, ride-in snack was a banana and half a WW english muffin with honey-apple butter, PB, & granola. (another hint? the english muffin was leftover from dinner-making, too!)

On the ride in to work I heard something interesting: Children laugh an average of four hundred times a day, while adults only average laughing fifteen times a day.

Whaaaa?!?! That’s crazy talk. I certainly hope all of you laugh far more than that – I want you to live long and prosperous! haha. But really: laughter relaxes your whole body, boosts your immune system, releases endorphins, and helps protect your heart. I guess it’s a good thing that in situations where I could cry, I instead chose to laugh. (well, usually anyway.)

So go ahead, lighten up! Laugh a little. What did you laugh about today?

And in case you haven’t laughed your necessary four hundred times yet, I’ll help you reach your goal.

I didn't take this one. In case that wasn't...uh. Obvious.

*ahem* moobin’ on.

Work was rockin’ and rollin’ and I was outta there before I knew it! Love those kinds of days.

They’re made even better when you’re able to enter the house to the aroma of melty parmesan, egg, turkey, and pineapple!

awwwwwww yea – Asian Ginger-Lime Turkey Meatball Strata? I think so.

Okay. Maybe it seems weird, but just roll with me on this one. It was to. die.

For the bread base I used up the last piece and some random pieces of spelt bread, a leftover sandwich thin from last night, and half an english muffin. Crumbled over some turkey ginger-lime meatballs, carrots, spinach, red onion, sugar snap peas, fresh pineapple, some lime zest, and then the egg mixture which I added lime juice, salt, pepper, ground ginger, lime zest, honey, and almond milk to. Topped with a bit o’ freshly shredded parmesan and more salt and pepper, covered with aluminum foil and it got all delicious and stuff in the fridge while I dreamed about it and worked my booty off.

On my way home – when I had about 40 minutes to go – I called my mom and kindly asked her to pop it in the oven – covered at 350*. When I got home it smelled deeee-ricious the second I opened the door. It had a little bit to go yet – just to get the top browned – so I cooked up some burnt broc and the last of the sugar-snap peas for a side.

Topped with some sesame seeds (I read clean eating while I was eating breakfast – sesame seeds were discussed for being a good source of copper and a good source of magnesium and calcium) and a lil’ more of that divine freshly shredded parm and viola! Dinner was served. Served for tomorrow, too! Tomorrow is my late-night at school, so Tuesdays = reliance on leftovers or something super-quick.

Definitely came in handy tonight, too – for some reason, I was volunteered at the last possible second to put together a group write-up that’s due tomorrow? So I was able to whip it out between eating dinner and dessert.

And speaking of dessert?

You didn’t think I’d be able to resist the coconut butter craze, did you? My shipment from Live Superfoods was waiting for me – and even though I was pretty content after the strata – there was no possible way I was going to put off using this baby until morning. Heck, I didn’t even want to wait an hour or two to digest some more! So I went for a happy medium: half an almond butter & jam bran muffin. The other half is gone as soon as I finish up this post 🙂

The Verdict? ohmagaw. So. dang. good. At first I was a little concerned at how hard it was, but knew it needed to be microwaved before use. Worked a charm!

I just microwaved it until it was soft enough to sort-of spread, as I wanted to microwave the muffin anyway. When I tasted it slightly on the cool side I wasn’t so sure about the almost gritty texture. But when warmed all the way? It is just.like.frosting. Chocolate coconut frosting, that is the perfect sweetness. I am in love with how it’s not too sweet and chocolatey (we all know how I feel about that!) but is jusssst right.

And the company I bought it from – Live Superfoods? They’re super! Normally it would cost way more to ship this (I got three products – I won’t give away yet what they are, but you’ll see – each this size) and usually companies charge way more – at least $15. They had one low, flat rate! I also received it very fast, and they are the best price on these butters that I’ve found. They were also having a sale on all Artisana butters – and still are! So if you want 10% off, head over thurr.

But that is all from me – I’ve got blogs to catch up on, cacao bliss to eat, and a bed to crash in.

Ciao!

p.s. Live Life, Eat Right is having a Chobani Giveaway!

p.p.s. Don’t forget to enter my giveaway!

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Asian Ginger-Lime Turkey Meatballs & Noodles

Okay, okay: the long-awaited “dinner from last night.” AKA Thursday night. AKA the night we lost power. Shortly after dinner, nonetheless. But is it worth how much hype I gave it?

Probably not.

Why?

Because it involves shirataki noodles. Sometimes I hate posting about these, because I don’t want this blog to be mistaken for a dieting blog rather than a healthy living blog. So yeah: sometimes I’m afraid people are thinking I’m being a cop-out by using these noodles. But I should stop caring because I don’t look at them as a replacement for pasta. Honestly – the past two recipes I’ve used these for, I can’t really imagine using real pasta with. No joke! They just go so well with the flavors and cuisine.

While in the store today, I was looking in the Asian foods aisle for something similar that would have a little more protein and, well, substance. But couldn’t really find anything! So I guess my only suggestion to those who really hate these noodles is that maybe just using the noodles from a package of Ramen would come close?

But anyways: the recipe. I think this is my favorite Shirataki noodle recipe to date. I know, I know: I said that last time. And I’ll probably say it next time. (which might actually be tonight) But, I digress. Enough blabbing. Meet

Asian Turkey Meatballs and Noodles with Creamy Ginger-Lime Sauce

For the Meatballs:

adapted from Cari Cooks

– 3/4 lbs. lean ground turkey

-2 T. almondmilk

-2 T. crushed sesame rice crackers

-1 egg, beaten

-1/8 t. ground ginger

-1/4 t. sea salt

-1 t. dried cilantro

-2 T. soy-sauce

-juice and zest from 1 lime

Preheat oven to 400* F. Combine all ingredients, and form into meatballs of desired size. Place on a baking sheet coated in non-stick spray and bake until cooked through, about 10m.

Note: These freeze fine – I usually just leave however many I want immediately out, and freeze the rest for sandwiches during the week. Or month, even.

For the Noodles:

1/2 pkg. Spaghetti shaped Shirataki Noodles

-prepared veggies of choice (and quantity!) but I think sugar snap peas, carrots, and corn worked great. Baby peas, broccoli, or cauliflower would probably be good too.

-drizzle olive oil

-1 t. minced garlic

-salt and pepper, to taste

Destructions:

Rinse and drain noodles well, microwave for 2 minutes, and then pat dry with paper towels.

In a frying pan, saute garlic and veggies in olive oil, season with salt and pepper to taste. Add in noodles. And set over low heat while you prepare the sauce.

For the Sauce:

-1/4 c. plain greek yogurt

-2 T. almondmilk

-2 t. honey, or to taste

-zest and juice of one lime

-1 pineapple slice, diced

-1/8 t. ground ginger, or to taste

-dash crushed red pepper (optional)

-1/8 t. ground black pepper

Destructions:

Whisk all ingredients together – testing for sweet vs. spicy and adjusting to your tastes.

To Plate:

Back to the saucepan with veggies and noodles:

Pour half the sauce (or, as much as desired) over the noodles and allow to come together. Plate over a bed of baby spinach, and add your meatballs. Drizzle remaining sauce over the noodles and meatballs.

And dig in!

I told you guys I couldn’t get enough of the sweet with a hint of spicy flavors lately – didn’t you believe me?!

I enjoyed the baby spinach bed – but I might just be weird. I like hot dishes over baby spinach and letting it wilt. Yummy!

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