Posted in Cake, Delicious, Desserts, Fireworks, Food, Recipe

Red White and Blue – Ice Box Cake – No Bake

When it’s hot out no one wants to cook or bake,So here is a recipe for a delicious easy desert .

 

You’ll Need:

 

— Vanilla Wafers

 

— 2 (8 oz.) blocks plain cream cheese

 

— 2 tbsp milk for cheesecake layer, 1 1/2 cups for pudding layer

 

— 1 tsp vanilla

 

— 1 cup of whipped topping  for cheesecake layer, 1 cup of whipped topping for pudding layer, 8 oz. container of whipped topping for the top of the dessert

 

— 1/4 cup powdered sugar

 

— 1 pint of chopped strawberries for the strawberry layer, 1/2 pint of chopped strawberries for garnishing the top

 

— 3.4 oz. vanilla instant pudding mix

 

— 1 cup blueberries for the blueberry layer, 1/2 cup blueberries for garnishing the top

 

 

Instructions:

 

Cover the bottom of an 8×8 pan with vanilla wafers.

Mix together cream cheese, milk, vanilla, whipped topping, and powdered sugar. Spread across the vanilla wafers layer.

 

 

Top cream cheese layer with chopped strawberries.

 

 

Mix together pudding mix, milk, and whipped topping. Spread across the strawberry layer.

 

 

Top pudding layer with blueberries.

 

 

Spread the container of whipped topping over the blueberry layer.

 

  1. Garnish the top of the whipped topping with strawberries and blueberries. You’re done!

 

  1. I sometimes sprinkle with chopped walnuts.

 

Part Time Vegan –  https://wordpress.com/view/flexitarianforlife.wordpress.com

Sunshine and Lemons https://wordpress.com/post/sunshineandlemons963625434.wordpress.com/162

rwb delight

Posted in Chicken, Dinner , Food, Delicious, Foodie, Pineapple, Recipes

BBQ Jalapeño-Pineapple-Chicken in a Skillet

My recipe link

Delicious and Fast with a little kick

Chicken combines the rich flavor of barbecue sauce with sweet pineapple!  And a kick of jalapeño

A simple, family favorite, weeknight dinner.

Chicken – Jalapeño- Pineapple-BBQ

https://flexitarianforlife.wordpress.com/2018/06/20/bbq-pineapple-jalapeno-chicken-in-a-skillet/

Posted in Adrenals, Ahlbacks Disease, Arthritis, Awareness, Bone Health, Cardiovascular, Chronic Pain, Coping with Stress, Delicious, Diagnosed, Eat Healthy, Hashimoto, Hypothyroidism, Inflammation, osteoarthritis, Osteonecrosis, SONK, SPONK, Uncategorized, Vegetables, WegoHealth, wellness

Healthy Eating

Developing healthy eating habits isn’t as confusing or as restrictive as many people imagine. The essential steps are to eat mostly foods derived from plants—vegetables, fruits, whole grains and legumes (beans, peas, lentils)—and limit highly processed foods.

 

For most of my life, I ate the standard American diet and meals that were heavy in meat and processed foods. I went to a vegetarian lifestyle in high school for a couple years then back to the old way.

When i was diagnosed with Osteonecrosis, Osteoarthritis HBP etc and especially when my husband had a heart attack in 2016 I thought enough was enough.

I got rid of a lot of processed foods, potato chips, convenience meals, and loved Oreo’s and Nutter Butter cookies. There was a lot of sugar, oil, and junk in my diet.

We quit smoking 2 years ago almost. and we as a team decided to go part time but mostly vegan .

Me having a few issues from Osteonecrosis, Osteoarthritis, Hashimot’s and Hypothyroidism and Adrenal Fatigue left me in pain and always exhausted.

I had been dealing with pain in my knee and back for a few years. My mind wants to go go go like it did 25 years ago, my knees say oh hell no slow down woman. And this extra weight is just hard on the bones. But when your limited by many bone issues its really hard to just walk 3-4 miles a day. I bike 3-4 miles a day but its not the same as a good hike in the woods. I do go now and then walking in the woods but hiking I’m afraid for now all that has been on hold.

Going to mostly plant based has helped my pain. And my energy.

So its working and I am feeling better slowly …..

Its a process…

Don’t just go all I went to 65 percent of eating all veggies daily  then added more from there. Some days i eat no meat or fish and some days i will. I Slowly cut out animal products, starting with the easiest and leaving barrier foods to the end. Slowly lessened  my consumption of animal products while simultaneously increasing the number of plant-based foods in our diet.

I spoke to my doctors and I will post tomorrow just how i got started

 

 

plantsz

Posted in Baking, Blessed, Delicious, Desserts

Cream Filled Pizzelles

Cream filled pizzelles.

I ate these for the first time about 5 years ago.

I used to buy them off a woman who sold them to Catullos in Boardman, Ohio.

Something happened after a couple years as I went to buy them : and she hadn’t brought any.

So I had to learn to make them.

Thanks to my mother in law who taught me how to make pizzelle batter.

Now

Let’s start baking!
INGREDIENTS

6 eggs

1 1/2 cup sugar

1 cup butter melted, (2 sticks)

2 teaspoons vanilla

2 1/2 cups flour

4 teaspoons baking powder

1 (8 oz) package cream cheese softened

1/2 – 3/4 can condensed milk

1 teaspoon vanilla

8 oz container Cool Whip or 8 oz of whipped cream
INSTRUCTIONS

Whisk the eggs and the sugar until pale yellow, thick and frothy.
Add the melted and cooled butter and vanilla. Mix to combine. In a separate bowl, whisk the flour and baking powder together. Add to the batter. Mix to combine. Heat the pizzelle press until it’s hot.
Using two small spoons, place about a Tablespoon of batter slightly behind the center of each pizzelle design. The batter will spread forward as it bakes. Bake for a few minutes, just until the pizzelles are slightly golden. Working quickly, wrap the hot pizzelles around a clean marker. You won’t be able to shape them into a cylinder if they cool even a little bit, so work really fast. You don’t need to use a marker, but it’s easier for me that way. Repeat will all the batter.
Meanwhile, to make the filling, using a paddle attachment on a standing mixer or using a hand mixer, cream the cream cheese and condensed milk until the mixture is smooth. Add the vanilla.
Fold in the Cool Whip or whip up some cream in a separate bowl and fold into the cream cheese.
Fill a piping bag with the filling and fill the pizzelles.
Cream for Filled Pizzelles

Serves: 48 to 52 cookies
Ingredients

6 eggs

1½ cup sugar

1 cup butter melted, (2 sticks)

2 teaspoons vanilla

2½ cups flour

4 teaspoons baking powder

1 (8 oz) package cream cheese softened

½ – ¾ can condensed milk

1 teaspoon vanilla

8 oz container Cool Whip or 8 oz of whipped cream

Instructions

Whisk the eggs and the sugar until pale yellow, thick and frothy.

Add the melted and cooled butter and vanilla. Mix to combine.

In a separate bowl, whisk the flour and baking powder together. Add to the batter. Mix to combine.

Heat the pizzelle press until it’s hot. Using two small spoons, place about a Tablespoon of batter slightly behind the center of each pizzelle design. The batter will spread forward as it bakes. Bake for a few minutes, just until the pizzelles are slightly golden.

Working quickly, wrap the hot pizzelles around a clean marker. You won’t be able to shape them into a cylinder if they cool even a little bit, so work really fast. You don’t need to use a marker, but it’s easier for me that way. Repeat will all the batter.

Meanwhile, to make the filling, using a paddle attachment on a standing mixer or using a hand mixer, cream the cream cheese and condensed milk until the mixture is smooth.

Add the vanilla. Fold in the Cool Whip or whip up some cream in a separate bowl and fold into the cream cheese.

Fill a piping bag with the filling and fill them.

You can freeze them if wrapped and packed in freezer bags for us to 3 months.

Posted in Delicious, Eat Healthy

Spice It Up Friday’s

Turmeric powder is ground from the root of a tropical perennial thought to be native to Southeast Asia and has been used extensively throughout history as a color additive for food and textiles. In addition to adding vibrant yellow color to dishes, turmeric has an earthy, pungent flavor that is very versatile and works well with spices like cinnamon, black pepper, cardamom, and cumin.

Turmeric has been used in both medical and religious applications throughout history. It is featured in ayurvedic medicine, the traditional medicine of India, as a mild digestive. It is also combined with water to make an Asian cosmetic that is said to good for the skin. Additionally, this spice is high in antioxidants, making it a great addition to many dishes from a health prospective.

Curry Powder health benefits  includes providing nutrition, prevents infection, promotes good digestion, detoxifies the liver, promote metabolism and support bone health. Other benefits includes slowing down the aging process, relieving pain, supporting healthy heart, fighting cognitive diseases and preventing cancer

What is Curry Powder?

Curry powder  (curry comes from the Tamil word Kari which means spiced sauce)

is a delicious mix of spices, perfect balance to give food just the right kick. Many cuisines have adopted this mix, and each recipe uses its variations. It is often presumed to be a powdered form of the curry leaf, but this is not the case. The curry leaf is a separate herb also associated with the same region as curry powder.

Curry powder has become a staple ingredient in my home this past year and i wish i would have used it decades ago. The first time I used it was actually to make a warm blended beverage called

Nutrition

For a spice mix, it is packed full of nutritional advantages. It is full of proteins, minerals, and vitamins. Per 100 grams, it contains 13 grams of protein, 1543mg of potassium, 52 mg of sodium, 33grams of dietary fiber, 19% vitamin A, 47% calcium, 60% vitamin B6, 63% magnesium, 164% iron and 19 % vitamin C. Curry powder is also fat-free.

Anti Bacterial

The herb and spices that make up the curry powder are full of many health benefits. Herbs like dried coriander possess antibacterial and antifungal properties that prevent infections from affecting the body. It is very useful in preventing diseases such as E.coli and other gut infections. Curry powder helps in fighting other infections present in the body.

Good Digestion

Spices in it are packed full of dietary fiber. Along with possessing antibacterial properties, curry powder also helps in regulating bowel movements and ensures a healthy gut and digestive system. It ensures healthy intestinal health.  A healthy digestive system ensures that the body is absorbing adequate nutrients and stays disease free.

Detoxifies The Liver

The liver is the organ which processes all the food that goes into our body. It extracts the nutrients and all other elements of food to deliver to other parts of the body. The turmeric, which is an integral part of curry powder, contains an antioxidant compound known as curcumin.  This prevents tumor growth, inflammation in the liver and also detoxifies it. Curcumin has been linked to liver health and has been observed to boost liver health.

Metabolism

It has an impressive amount of proteins and is very beneficial for the digestive system. This is helpful in increasing the metabolic rate and helps transport the nutrients from the food to the other parts of the body.

Healthy Bones

It contains ingredients that are vital to bone health; it helps in maintaining a sufficient bone density. The 19% calcium present in curry powder per 100-grams makes up a good part of the daily requirement for a grown adult.  Phosphorus and magnesium are also beneficial in maintaining bone and muscle health and slow down the degenerative process.

Anti- Aging Properties

Along with a list of nutrients, curry powder also contains antioxidants that prevent the oxidative damage to the body both inside and out. The turmeric and vitamin C in the curry powder is very useful in slowing down the aging process and preventing the appearance of wrinkles.

Pain Relief

It is a good way to incorporate ingredients such as turmeric into your cooked food. Turmeric is very effective in relieving joint pains and is also used to treat inflammation and diseases like rheumatoid arthritis. Turmeric has almost similar effects to antibiotics and ibuprofen. This makes curry powder a natural remedy for multiple diseases.

Healthy Heart

The fiber present in curry powder helps control the cholesterol in the body. Bad eating habits can be the main cause of heart diseases; the bad cholesterol often gets stuck in the arteries causes blood pressure and other heart diseases. The cardamom and basil in the curry powder are very effective as vasodilators that prevent heart diseases. They affect the proteins in food to prevent high blood pressure

Cognitive Diseases

It has several spices that are beneficial for mental health. However, turmeric is one of the most effective in preventing mental disorders from occurring.  Curcumin reduces the effects of free radicals on the nervous system; it helps build a stronger immune system that eliminates the toxins from the body. It has been observed to remove the plaque in the neural pathways that cause memory issues. People who add curry powder regularly to their food have been observed to suffer less from diseases such as Alzheimer’s.

Helps Prevents Cancer

The vast varieties of antioxidants in the herbs and spices that make up the curry powder are very effective in preventing cancer. The curcumin targets tumors and cancerous growths in the body. Many antioxidants inhibit the growth of cancerous cells in the body.  Adding it to your diet can reduce the chances of you getting affected by cancer.

 I now incorporate curry spice in many dishes , soups and anti inflammatory warm beverages.

curry

Recipes

Curry Rubbed Chicken Temders

• 2 teaspoon curry powder

1 teaspoon chili powder

½ teaspoon ground cumin

¼ teaspoon ground allspice

¼ teaspoon ground cinnamon

Kosher salt and freshly ground pepper to taste

1 pound boneless chicken tenders

Soak 10 or so 8-inch wooden skewers in water to cover for at least 30 minutes (one skewer for each tender).

You can also just grill the tenders without skewers.

In a large bowl or container, mix together the curry powder, chili powder, cumin, allspice, cinnamon, and salt and pepper until well blended. Add the chicken tenders and toss in the mixture to coat.

Preheat the broiler or grill. Thread one chicken tender onto each skewer. Broil or grill for about 4 minutes on each side, until they are just cooked throughout.

sprinkle with either chopped parsley or chopped spring onions.

I serve with rice and salad

 

Golden Milk

I just love this it’s so warming and what a great anti inflammatory drink.

1 LARGE SERVING FOR 1 PERSON

• 1 tsp of ground turmeric or curry

• 1 tsp of ground ginger

• 1 tsp of ground cinnamon

• 0,25 tsp of ground black pepper

• 1 dash of cayenne pepper

• 1 cup (2,5 dl) of boiling water

• 1 tablespoon of heavy cream or coconut milk

• optional: 1/4 tsp of virgin coconut oil

DIRECTIONS

1. Pour all spices in a large tea cup and pour over boiling water. Stir.

2. Add cream or coconut milk and coconut oil if you choose and see how your drink becomes like… yellow milk. Drink it!

3. The spices will fall towards the bottom of the cup. I drink that also ….what a kick.

It’s Especially important to add the cayenne and or black pepper as the pepper helps with the absorption of curcumin (the active ingredient in turmeric). The same goes for fat. Make sure you get some fat either in your drink or with it.

 

Recipe 2 Using Something other than water

Turmeric tea (also called golden milk) is a great way to get the benefits of turmeric daily. Find out how to make this ancient health boosting drink in under 5 minutes!cashew is what i use

Golden Milk- Note I use only Cashew Milk Unsweetened
Ingredients
2 cups milk of choice such as almond, , pecan, coconut, or dairy, or use bone broth in place of the milk for a more hearty tea.
1 -2 tsp turmeric
½ tsp cinnamon powder
pinch of ground black pepper
tiny piece of fresh, peeled ginger root or ¼ tsp ginger powder
pinch of cayenne pepper (optional)
1 tsp raw honey or maple syrup or to taste , you can also use stevia (optional)

Instructions
Blend all ingredients in a high-speed blender until smooth.
Pour into a small saucepan and heat for 3-5 minutes over medium heat until hot, but not boiling.
Drink immediately

 

Posted in Chowder, Delicious, Life, Recipe, Recipes, Soup, Healthy, Delicious, Vegetables

Sweet Potato Corn Chowder

I love this anytime of the year but especially when it’s cold wet and rainy out.

It’s so comforting and warming. It’s the kind of chowder that warms the bones.

I also have a vegan version I will also post.

Sweet Potato Corn Chowder

Ingredients

2 tablespoons unsalted butter

4 slices thick-cut bacon, cut into a small dice

3 cups diced peeled sweet potato

1 cup russet potato peeled and diced

1 carrot diced

2 medium shallots, sliced

2 cloves garlic, chopped

1 small red bell pepper, diced

1-2 stalks celery chopped

2-3 sprigs fresh thyme

1 sprig fresh sage

1 bay leaf

punch of Kosher salt and freshly ground black pepper

1/4 cup all-purpose flour

2 teaspoons yellow curry powder

3 -4 cups corn, drained either fresh frozen or canned .

1 can of beans either navy, kidney your choice

4-5 cups chicken stock

1/2 cup heavy cream

1 tablespoon sherry vinegar

1/4 cup minced chives

Directions

In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving 1/2 or all of the fat in the pot now add celery and carrot cook 2 minutes.

In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 4 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper.

Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes.Important that you do this and cook out flour curry mix for 2 minutes or it’s pasty in this recipe and we don’t want pasty.

Add the corn, chicken stock, sherry vinegar. Bring to a low simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper.

Now add cream. Cook 2 minutes. Once you add cream don’t bring to a boil as it will break cream.

Plate into individual bowls and garnish with the crispy bacon and chives.

Top with chives

parsley or cilantro

If you have left overs reheat on low until hot not boiling.

Posted in Delicious, Family Tradition, Recipes

Cheese Balls Even A Recipe for A Vegan Cheeseball…

There are a lot of cheese ball recipes out there but these Quick and Delicious Cheese Ball Recipes are my favorite ones.

When I was growing up I always remember the cheese balls.

But they were never homemade like the cookies. They came from Hickory Farms. And all the ones premade have so many things we don’t need like tons of sodium.

Well I started making my own and they are quick easy and delicious.

When my granddaughter was little we’d make this. And serve with a veggie tray and a few crackers.

I call this GaGa’s traditional

Cheese Ball

8 ounces cream cheese

4 ounces sharp cheddar cheese

1/2 Tablespoon lemon juice (I used 1/2 a lemon)

1 Tablespoon Worcestershire sauce (be sure to use vegetarian if you’re feeding vegetarians)

1 Teaspoon garlic powder

1/2 red bell pepper, minced

2 scallions, minced

1/6cup asparagus chopped fine optional

3 Tablespoons Of chopped chives

1/3 cup pecans, chopped fine.

veggies or crackers for serving

Prepare all ingredients, This is easiest to make if you let your cream cheese come to room temperature before you start. It’ll make the mixing easier, but you should be able to mix it no matter what.

Combine your cheeses in a medium bowl.

Make sure to mince the veggies finely so there aren’t any huge chunks.

Toss those into the mix.

Next, add all the spices! Remember that Worcestershire sauce isn’t vegetarian.

It has anchovies in it!

So if you have vegetarian guests you can use the veggie version which tastes almost identical in my opinion.

Stir this all together really well.

Rolling the ball

If you’re lazy, you could just use the dip like this and spread it onto crackers right out of the bowl, but if you like a good presentation then chop a couple handfuls of pecans and roll the cheese ball out in the pecans so it forms a tight round ball.

I think it tastes best if you let it sit in the fridge for an hour or two to set up but it’s definitely not essential. And it’s still delicious

If you eat it right away.

Makes 1 cheeseball.

Mexican Cheese Ball

Servings: 12

Ingredients

2 (8-oz) packages cream cheese, softened

1 cup shredded Mexican cheese blend

1 (4-oz) can of Old El Paso diced green chiles, drained

1 (1-oz) package Old El Paso taco seasoning

1/4 cup sliced green onions (about 2 green onions)

1 small half handful cilantro chopped optional

1 teaspoon lime juice or lemon if you don’t like lime

1 cup crushed tortilla chips (about 3 cups whole)

Tortillas chips and sliced red and green bell pepper for serving

Instructions

In a bowl or a food processor, add the cream cheese, shredded cheese, diced green chilies, taco seasoning, green onions, and lime juice.

Mix well until ingredients are completely combined.

Line a bowl with plastic wrap. Spoon the mixture on top of the plastic wrap and wrap completely forming a ball.

Chill in the fridge (or the freezer for faster chilling) for at least an hour until ball is firm.

In a food processor, crush chips until fine. Or place in a plastic bag and crush them if you don’t have a food processor

Unroll ball from plastic wrap and roll in the crushed chips.

Cut slices with a knife and serve with chips and bell peppers.

Recipe Notes

This can be made ahead of time and stored in the fridge or freezer.

How to make a Show Stopper antipasto cheese ball christmas tree or wreath

1. To mould the tree out of your cream cheese dip, you’ll need to place a piece of plastic wrap down on your bench top first, then scoop out the prepared dip onto the plastic wrap.

2. Place another piece of plastic wrap over it to cover it and mould it with your hands until it forms a tree. Depending on the width of your plastic wrap, you may need a second piece to completely cover it so you don’t get dip all over your hands.

3. The cream cheese is more stable in a wider tree shape rather than a tall, thin tree. The taller tree folds over and collapses.

4. If you find your cream cheese has softened too much and won’t hold its shape, refrigerate it until it thickens again.

After you’ve moulded it, use a cake spatula or knife to smooth it out.

Then cover it completely wth antipasto ingredients! I used mixed olives and sun dried tomatoes for mine, and used a yellow bell pepper to cut out a star for the top! 

THEN, for added flavour, brush over the olives with some sun dried tomato oil from the jar!

YUM!

Ingredients

For The Dip:

4 cups cream cheese, softened

1/2 cup sun-dried tomatoes, chopped

1/2 cup red bell peppers diced

1/3 cup dill pickles, finely diced

1/4 cup chives, chopped

1/3 cup flat leaf parsley, chopped

1 tablespoon onion powder

2 teaspoons garlic powder

Salt, to taste (if desired) I never use salt

For The Decorations:

1 1/2 – 2 cups pitted mixed olives (I use a variety of black, green and Kalamata olives) — dried with paper towel

1/2 cup sun-dried tomatoes, chopped (dried with paper towel)

Rosemary leaves/sprigs to decorate

Ritz, water crackers or pretzels for serving

Salami ,pepperoni,prosciutto sliced very thin for serving.

Instructions

1. In a bowl combine all the ingredients for the dip and mix until the ingredients are well combined.

2. Place a piece of non-stick plastic wrap on a clean bench top or work surface. Scoop the cream cheese mixture out onto the plastic wrap and completely cover with another piece of wrap (you may need two pieces to cover it).

3. Use your hands to mould the cream cheese into a tree shape. Then, carefully pick up the tree with one hand and peel off the plastic wrap on the bottom of the tree with your other hand. Place the tree straight onto a serving plate.

4. Use a cake spatula to smooth the edges. Decorate with olives, sun-dried tomatoes and rosemary leaves/sprigs, lightly pressing each element into the cream cheese to ensure they stay on. Brush with some sun dried tomato oil from the jar (optional but adds even more flavour)!

5. Top with a star cut out of a yellow or orange bell pepper or a thick slice of cheese.

6. Serve with crackers of your choice, salami and prosciutto slices rolled up!
ENJOY!

Recipe Notes

1. The cream cheese is more stable in a wider tree shape rather than a tall, thin tree. The taller tree folds over and collapses.

2. If you find your cream cheese has softened too much and won’t hold its shape, refrigerate it until it thickens again (about 20 minutes).

3. Pat dry each olive and sun dried tomato on a sheet of paper towel before decorating your tree to make sure they stay on, or they may slide off if covered in oil from the jar.

Sweet Cheese Balls

Sweet and Savory Pineapple Cheese Ball

Ingredients

• 2 packages (8 ounces each) reduced-fat cream cheese

• 1 can (20 ounces) crushed pineapple, well drained

• 3 cups finely chopped pecans, divided

• 1/4 cup finely chopped green pepper

• 1 tablespoon finely chopped onion

• 1 teaspoon seasoned salt

• Assorted crackers

Directions

1 In a large bowl, beat cream cheese until smooth. Stir in pineapple, 1-1/2 cups pecans, green pepper, onion and seasoned salt. Shape into two balls. Wrap in plastic; refrigerate at least 30 minutes.

2 Place remaining pecans in a small shallow bowl; roll cheese balls in pecans to coat evenly. Serve with crackers. You can also serve with ham

Yield: 2 cheese balls (2 cups each).

S’more Cheese Ball

 

Marshmallows, chocolate and graham crackers combine to make one delicious sweet cheese ball. It is everything you love about s’mores wrapped up into on tasty dessert appetizer!

Ingredients

• 16 ounces cream cheese, softened

• ½ cup powdered sugar

• 1 cup mini marshmallows

• ½ cup marshmallow crème

• 1 cup mini chocolate chips

OUTER COATING

• ½ cup graham cracker crumbs

• ¼ mini chocolate chips

• ¼ cup marshmallow bits

Instructions

1 In medium bowl combine cream cheese, powdered sugar, mini marshmallows, marshmallow creme and 1 cup mini chocolate chips. Beat until well combined.

2 Form soft ball and place in a container for 10 minutes in the freezer.

3 While cheese ball is setting, combine graham crackers, chocolate chips and marshmallow bits on a large plate and mix.

4 Remove cheese ball and roll in graham cracker mixture.

5 Refrigerate for it least ½ hour and server with graham crackers.

Vegan CheeseBall

Sharp Cheddar Vegan Cheeseball

INGREDIENTS

• 1 1/2 cups raw cashews, soaked in purified water for 4-6 hours

• 2 packed tablespoons dry pack sun dried tomatoes, snipped into small pieces with kitchen scissors then soaked in the purified water with the cashews

• 1/4 cup nutritional yeast

• 1 tablespoon dry sherry (optional)

• 1 heaped tablespoon mellow white miso (use chickpea miso if you are sensitive to soy)

• 1 tablespoon raw apple cider vinegar

• 1 teaspoon sea salt

• 1 teaspoon onion powder

• 1/2 teaspoon dry ground mustard powder

• 1/2 teaspoon smoked paprika

• 1/4 teaspoon turmeric

• dash cayenne

• 1/2 cup organic unrefined coconut oil

PREPARATION

1 Pour the soaking water off the cashews and sun-dried tomatoes and then rinse them with fresh purified water.

2 Drain well. Place the cashews and the tomatoes in a food processor or high powered blender and pulse until they start to form a paste, scraping down the sides as necessary.

3 Add all of the seasonings and pulse until thoroughly combined. Add the coconut oil. Blend or process until the mixture is completely smooth, scraping down the sides occasionally. This process takes up to 10 minutes in a food processor and a few minutes in a power blender. Scrape the soft cheese into a container.

4 Cover and refrigerate for 4-6 hours or until the cheese is quite firm.

5 Scrape the cheese out of the container and place onto a clean surface. With your hands, form the cheese into a ball. See note below for topping/variation ideas.

The organic unrefined coconut oil does leave a very slight coconut flavor in the finished product. If you prefer, you can use refined coconut oil for no coconut aftertaste.

The cheese ball can be served as is or rolled in any variety of chopped nuts and or herbs. I used sliced almonds, but walnut pieces or pecan pieces with some fresh minced parsley, thyme or sage would be amazing.

The cheese ball gets softer as it reaches room temperature, so it’s best if it’s kept chilled until immediately before use.

Posted in Delicious, Desserts, Eat Healthy, Foodie, Gluten Free

Gluten Free Christmas Cookies and Vegan Iced Sugar Cookies

 

WHAT MAKES THESE COOKIES SPECIAL

Thanks to the butter and vanilla in the recipe, these cookies melt in your mouth. Their flavor tastes like a celebration of butter, sugar, and vanilla. Since they’re rolled in powder sugar before baking, they’re left with a very light glaze that’s pretty special too!

 

And also below is a Vegan Iced cookie that you can use for any holiday not just Christmas.

Ingredients

• 3/4 cup finely ground white rice flour (3 ounces; 85 grams)

• 1/4 cup potato starch (1 ounce; 28 grams)

• 1/4 cup sweet rice flour (1 ounce; 28 grams)

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup granulated sugar (3 1/2 ounces; 100 grams)

• 6 tablespoons butter, softened (3 ounces; 85 grams)

• 1 large egg (1 3/4 ounces; 50 grams)

• 1/2 teaspoon vanilla extract

• 3 cups powdered sugar (12 ounces; 340 grams)

 

Instructions

1 Preheat oven to 350 degrees F.Line a baking sheet with parchment paper and set aside.

2 Whisk together white rice flour, potato starch, sweet rice flour, baking powder, and salt in a small bowl.

3 In bowl of stand mixer, cream together butter and granulated sugar until well combined, about 45 seconds.

4 Add egg. Cream until thoroughly incorporated. Be sure to stop mixer and scrape down sides and bottom of bowl at least once.

5 Stop mixer. Add whisked dry ingredients. Turn mixer to medium-low. Mix until a dough forms.

6 Chill dough for ten minutes.

7 Scoop dough, about two teaspoons each, and toll into balls. Roll dough balls into powdered sugar. Place cookies, about two inches apart, on prepared baking pan.

8 Bake cookies for 12-15 minutes or until cookies are firm and edges are golden brown. Transfer cookies to a wire rack. Repeat with remaining dough.

 

 

 

 

 

 

 

And

Vegan Iced Sugar Cookies

 

Ingredients

• 1 1/2 cups almond flour (Bob’s Red Mill)

• 3/4 cup potato starch (not potato flour)

• 1/2 cup sugar

• 1/4 teaspoon guar gum

• 1/4 teaspoon baking soda

• 1/4 cup Earth Balance Soy Free Spread, melted

• 3 tablespoons almond milk

• 1 tablespoon vanilla extract

• FROSTING:

• 3 cups powdered sugar (Wholesome! brand is grain-free)

• 1/2 cup Earth Balance Spread

• 2 1/2 tablespoons almond milk

• 1 1/2 teaspoons vanilla extract

• 1/4 teaspoon salt

• Food coloring, sprinkles +royal icing (options in Tips section in post above)

Instructions

1 Preheat oven to 350 degrees

2 In a large bowl, whisk together almond flour, potato starch, sugar, guar gum + baking soda.

3 Add butter, almond milk + vanilla extract. Work wet ingredients into dry ingredients until dough forms, let dough sit 5 minutes, it will be a bit sticky.

4 Roll dough out in between 2 pieces of parchment paper (this way, it will not stick to rolling pin).

5 Cut out desired shapes, lift and peel cookies and place on parchment paper lined baking sheet. Bake at 350 degrees for about 10-12 minutes. They will be soft in the middle. Let them cool for 15 minutes uninterrupted before transferring them to a plate. Let them cool completely before decorating.

6 While cookies are cooling, blend frosting ingredients together. Then place frosting into a piping bag and decorate as desired. Store any leftovers in an airtight container. Enjoy!

 

 

 

Posted in Baking, Blessed, Delicious, Eat Healthy, Eggplant, Food, Foodie

Tonight’s Dinner Lightened Up Eggplant Rollatini

My lightened up Eggplant Rollatini are so flipping delicious they would turn any eggplant hater into a lover.

They are so tender you don’t even need a knife to cut them, they’ll just melt in your mouth.

The stuffing is made with three types of cheese (ricotta, mozzarella and parmesan) and spinach.

INGREDIENTS

• 2 large eggplants

• 1 cup (9 oz/ 250 g jar) reduced fat ricotta

• 1 cups shredded light mozzarella, divided in 1/2 cup and 1/2 cup

• 1/4 cup shredded parmesan

• 6oz frozen spinach, thawed and squeezed to remove as much liquid as possible

• 1 egg

• 3 garlic cloves minced

• salt and pepper to taste

• 1 cup tomato marinara

DIRECTIONS

1 Preheat oven to 375 degrees Fahrenheit

2 Remove eggplants’ ends and slice them thinly lengthwise. Spray a baking sheet with olive oil and place 12 eggplant slices on it. You may need to use two baking sheet or bake eggplant in two batches depending on the size of your oven). Bake for 10 minutes, remove from the oven and let cool.

3 While eggplants are cooking, prepare ricotta/spinach mixture. In a bowl, combine ricotta, mozzarella (1/2 cup), parmesan, spinach, egg and garlic. Mix well and season to taste.

4 Spread 1/2 cup tomato sauce on the bottom of a large baking dish.

5 Generously spread ricotta/spinach mixture on an eggplant slice (about two heaped tablespoons), roll it and arrange in prepared dish, seam side down. Continue with remaining eggplant.

6 Top with remaining tomato sauce (1/2 cup) and sprinkle with remaining mozzarella (1 cup).

Cover with foil, reduce oven to 350F and bake for 45 minutes. Remove foil and bake another 15 minutes or until cheese is golden brown. Remove from the oven and serve.

Posted in Ancestry, Arthritis, Avascular Necrosis, Awareness, Bone Health, Delicious, Family Tradition, Food, Foodie, Soup, Healthy, Delicious, Uncategorized, Vegetables

Moms Stove Top Pot Roast

My mother made the best Pot Roast. I can smell and taste it now.

On the rare occasion I eat beef I make this.

Especially now that it’s cold out.

Stove Top Pot Roast

Ingredients

1 boneless beef chuck roast (3 to 4 pounds)

2 to 3 garlic cloves, sliced

2 tablespoons olive oil

1 large onion, cut into 1/2-inch slices

3 celery ribs, cut into 1/2-inch slices

2 medium turnips, peeled and cut into chunks

4 cups water

2 teaspoons beef bouillon granules or 1 pack onions soup mix

4 medium potatoes, peeled and quartered

1 pound carrots, cut into chunks

1/2 pound fresh green beans, trimmed

1/2 pound sliced fresh mushrooms

1 small can diced tomatoes

3 tablespoons cornstarch

1/3 cup cold water

Directions

1. Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours.

2. Add the tomatoes,potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm.

3. Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables. Yield: 8-10 servings.

Posted in Delicious, Desserts, Eat Healthy, Energy, Food, Food Is Thy Medicine, Foodie, Snacks

Chocolate Cherry Energy Balls

They store well, so they are ideal for a quick snacks and they are so delicious that it’s hard to stop at two.

I have to make a double batch to enjoy throughout the week.

Chocolate Cherry Energy Balls

INGREDIENTS:

1 cup rolled oats

12 dates, pitted (½ cup)

¼ cup slivered almonds

¼ cup grain-sweetened chocolate chips

16 dried cherries (1 ounce)

1 teaspoon pure vanilla extract

¾ teaspoon sea salt

Coconut to roll some of the finished ones in for a variety.

These chocolate chip treats are so yummy and packed full of goodness I call them Energy balls.

They are so delicious that it’s nearly impossible to stop at one and even difficult to stop at two.

I suggest you make a double batch to enjoy throughout the week.

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. Combine the oats, dates, almonds, chocolate chips, cherries, vanilla, and salt in a food processor. Pulse until coarsely chopped and the mixture starts to bind. Add 1 to 2 tablespoons of water if needed, to help bind.

3. For each energy ball, scoop 1 tablespoon of the mixture, gently roll it into a ball, and place on the prepared baking sheet. Be careful not to compact your balls.

4. Bake for 20 minutes. Transfer to a wire rack to let cool.

Ones also topped with coconut

Posted in Apple, Baking, Cake, Delicious, Desserts, Eat Healthy, Food, Recipes, Uncategorized

Apple Cake

Ummm, apple-icious

Apple Cake

• 1/2 pound of butter, softened

• 1 1/2 cups plus

• 1 tablespoon of honey

• 5 eggs, beaten

• 3 tablespoons of vanilla

• 1 cup of yogurt (or buttermilk)

• 2 1/2 cups of unbleached flour

• 2 cups of whole wheat pastry flour

• 2 teaspoons of baking powder

• 2 teaspoons of baking soda

• 1 teaspoon of nutmeg

• 4 teaspoons of cinnamon

• 3/4 cup of chopped walnuts

• 3 1/2 cups of chopped apples, mixed types

Cream the butter and honey together until smooth. Add the beaten eggs, vanilla, and yogurt, and stir well. In a separate (large) bowl, combine the flours, baking powder, baking soda, and spices. Add the butter/honey mixture, the chopped walnuts and the apples, and stir everything together. Pour the batter into two greased 9″ round pans, and bake at 350°F for about 45 minutes, until a knife inserted in the center comes out clean. Remove the pans from the oven, let the cakes cool, and serve portions with whipped cream.

Posted in Bone Health, Chronic Pain, Delicious, Eat Healthy, Food, Foodie, Inflammation, Life, Mindfulness, OA, osteoarthritis, Osteonecrosis, Pain, Positivity, Recipes, Uncategorized, Vegetables

Vegetable Sushi

This recipe is very versatile as you can use any ingredients you like. Sushi is very good for you and is absolutely delicious as well as being easy and enjoyable to make!

Ingredients

For the rice: 

2 cups short-grain Japanese rice, rinsed

1/4 cup rice vinegar

1 tablespoons sugar

For the rolls:

10 nori sheets (dried seaweed), halved

Sesame seeds, for sprinkling

1 cucumber

1 avocado

1 plum tomato, seeded

1 small red onion

20 asparagus spears, trimmed and blanched

Wasabi paste, for spreading and serving

1 romaine lettuce heart

Pickled ginger, for serving

Directions

Make the rice. Combine the rice and 2 cups water in a rice cooker and cook according to the manufacturer’s instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don’t have one, just use a saucepan.

Fold in the vinegar. Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit 5 minutes. Spread the rice.

Cover a bamboo sushi mat with plastic wrap. Place a half nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Sprinkle with sesame seeds.

Prepare the vegetables. Peel the cucumber and slice into matchsticks. (Morimoto cuts the entire cucumber into a paper-thin sheet, then quickly slices it into strips-but he’s had some practice.) Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus. Add the filling. Carefully flip over the nori so it’s rice-side down on the mat with the short end facing you. Spread a bit of wasabi paste in a line about one-third of the way up the nori-it’s spicy, so use it sparingly.

Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet. It’s OK if the vegetables hang over the edges of the nori. Roll the sushi. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top.

Press the roll into a compact rectangular log, using the mat to help you. Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger and more wasabi.

Posted in Ahlbacks Disease, Arthritis, Blessed, Bone Health, Cardiovascular, Delicious, Eat Healthy, Family Tradition, Food, Food Is Thy Medicine, Foodie, Inflammation, Lemon, Life, Parsley, Pasta, Recipes, Uncategorized, Vegetables

Pasta and Chimichurri Sauce

I love to cook. But sometimes when your not feeling up to par I like something healthy and fast without ordering take out.

This dish is on the table in no time.

Enjoy

Pasta and Chimichurri

16oz angel hair pasta

Sauce

1 1/2 cup parsley

2 fresh basil leaves

4 cloves garlic

Juice of half a lemon (1-2 tbsp)

1 cup olive oil

2 tsp crushed red pepper flakes

½ tsp ground black pepper

Salt to taste

Parmesan for topping (optional)

INSTRUCTIONS

1. In a large pot of salted water, cook pasta 1 minute less than package instructions

2. Drain pasta

3. In a food processor, combine parsley, basil,, garlic, lemon juice, red pepper flakes and olive oil until a pesto-like sauce forms.

4. Put pasta back in (slightly cooled) pot and pour 1/4 cup sauce over the pasta. Toss with tongs until evenly coated.Add more if required.

5. Add salt and pepper to taste and toss.

6. Top with parmesan, if desired.

Store any unused sauce in frig in airtight mason jar. Store up to 2 weeks

Sauce can also be used on chicken, turkey ,beef,fish or shrimp as a marinade.

I also make my sauce the day before so flavors get in the oil.

Tip when I would use on steak or chicken with a twist I also would add 1 roasted jalapeño and also add 1 handful of cilantro to above mixture.