Tag Archives: healthy

Foraging for Dinner

DSC_2394_1760

I love being able to go outside and “pick supper”.  Selection varies from night to night and season to season but it sure beats going to the  grocery store.  You can’t get much fresher than “just picked”.  Last night we had fresh picked asparagus sautéed in butter with mushrooms and carrots along with a salad filled with freshly picked lettuce.  No pictures of that though we ate it all up before I thought about it.

Tonight we had crappie caught by my Dad out of our pond, wild onions which were great in the hushpuppies and an infusion of peppermint tea. All organic, chemical free and loaded with nutrients.  Wild onions are full of minerals and peppermint has many known health benefits including improving digestion.

I spent the afternoon digging up garlic and onion chives as well as peppermint to plant in containers so that I can have fresh herbs indoors next winter.  The chives are fabulous  in salads and on baked potatoes.  The peppermint tea is useful for helping fight off  winter colds.  My tomatoes, bell cayenne, jalopeno, and habanero peppers are ready to plant as soon as the weather cooperates.  I couldn’t resist planting a few cucumber seeds but I brought them inside to germinate.  A few days head start will allow me to have fresh cucumbers just a little bit earlier.

Hopefully I have inspired you to start growing your own food if you aren’t already doing so.  Let me know how it goes.

 

 

Advertisements

Sugar free Chocolate Kefir Smoothie

DSC_2341_1707.JPGI usually just use fruit in my milk kefir smoothies but on the weekend it is nice to do something out of the ordinary and have a special treat.  A while back I adapted a chocolate smoothie recipe and made it with milk kefir.  It was okay but nothing special.  Today a friend was asking for smoothie recipes that her kids would be more willing to drink so I drug out the recipe and tweaked it.  So here is the new and improved recipe and it is pretty tasty if I do say so myself.  This recipe is for two servings.

  • 1 C milk kefir
  • 1 banana
  • 2 t vanilla
  • 2 t cocoa

Place all ingredients in a glass jar and blend with a stick blender and blend until smooth.  Serve in your favorite glass and enjoy.  It can also be blended in a food processer, Magic Bullet, Ninja, etc.  For a Mexican twist add 1/4 t cinnamon.  I like to add almond slivers and eat it with a spoon.

 

 

Fluffy Gluten Free Pancakes

1521207_942907465726138_2792539979767971491_n

Fluffy Gluten Free Pancakes

  • 1 C rice flour
  • 1 egg beaten
  • 2 T baking powder
  • 1 C milk
  • ¼ t salt
  • 2 T oil
  • 1 t tapioca starch

In a medium bowl mix egg, milk, and oil. Add remaining ingredients. Mix well. Pour dough onto hot, oiled griddle. Turn when batter is bubbly and set.   Makes 4-5 8” pancakes.

Easy Peasy Healthier Biscuits

DSC_1756_1147

If you read my last post you know that I love pancakes.  Biscuits are another favorite of mine.  My Mom used to make what she called “yam cakes” which was basically a biscuit that had yams or sweet potatoes in it.  A few years back I got a hankering for those yam cakes and called Mom to ask for the recipe.  Long story short, she hadn’t made them in years and didn’t know where the recipe was.  Sooooo, I started experimenting until I came up with a recipe that worked and don’t tell Mom but it is better than the one she made.

If you try to eat healthy you will be pleased to know these biscuits have less fat, less flour, and milk than the typical biscuit recipe and the sweet potatoes add fiber.  If you love fall foods you will love this one. It is loaded with cinnamon, all spice, and pumpkin pie spice.  These biscuits are  good with jelly or honey.   My favorite topping on them is homemade  cinnamon spiced pear honey.

Sweet Potato Biscuits

Mix

  • 1 1/4 C flour
  • 1 T baking powder
  • ½ t salt
  • 1 t cinnamon
  • ½ t allspice
  • ½ t pumpkin pie spice

Cut in 3 T butter until mixture is crumbly. Then cut in 1 ¼ C mashed sweet potatoes.  You can use canned or home grown.

Add ¼ c milk all at once and stir until mixture comes together. Place on lightly floured board and knead 10 times. Roll out or just pat it flat on floured surface to 1/4 inch thickness. Cut with biscuit cutter or the opening of a pint sized jar and place on cookie sheet. (I like to stack 2 together for a thicker biscuit) Bake @ 450 for 12 minutes or until golden and puffed.

 

Easy Peasy Healthier Pancakes and Syrup

1521207_942907465726138_2792539979767971491_n

I love pancakes.  Actually, I love pancakes with my syrup.  As much as I love pancakes, I used to avoid making them because I use so much syrup.  Then being the experimenter that I am, I came up with a solution to make the syrup and pancakes healthier but still tasty.

Easy Peasy Healthier Pancakes

  • 1/2  C white flour (or 1/4 C white flour and 1/4 C whole wheat flour)
  • 1/2 C quick oats
  • 1 egg beaten
  • 2 T baking powder
  • 1 C milk
  • ¼ t salt
  •  2 T oil
  • For a special Fall treat add 1/2 t cinnamon and 1/2 t pumpkin pie spice

In a medium bowl mix egg, milk, and oil. Add remaining ingredients. Mix well. Pour dough onto hot, oiled griddle. Turn when bubbles appear and batter is set. Makes 4-5 8” pancakes.

Easy Peasy Healthier Syrup  (Don’t worry. Your kids will love it)

In a small sauce pan mix 1/2 C syrup with 1/2 C juice and warm it up. That’s all there is too it.  You can use just about any juice (except orange and grapefruit)  but personally I like grape, apple, blackberry, and strawberry.

Easy Peasy Healthy Okra Recipe

IMG_2982I was looking for something to do with all the fresh okra from the garden besides frying it. While I do love fried okra, it isn’t exactly good for the waistline.  So I experimented a little and came up with this yummy sautéed okra recipe.

Sautéed Okra,

2 C sliced okra

1 C chopped carrots

4 diced jalapeno peppers

2 chopped bell peppers

2-3 T olive oil

Heat olive oil in a skillet. Add okra, carrots, and peppers. Add salt and pepper to taste. Sautee on medium high heat stirring frequently  until okra is no longer slimy. Can be eaten as is or add a little soy sauce and serve over rice.