frozen yogurt

We keep our yogurt frozen because our fridge is usually too full and there's no room left...  We also limit our daily dairy intake, so I like to freeze our yogurt as a type of longer term food storage.  But practical reasons aside, my kids love it frozen as a special treat.

I know a lot of people who indulge in a bowl of ice-cream before bed.  If that works for you, great!  But if you're watching what you eat and are looking for healthier alternatives, try frozen yogurt.  I'm not talking about a carton of frozen yogurt, found in the frozen foods isle next to the ice-cream.  I'm talking about single serving yogurt cartons, popped in the freezer.  It'll  help curb your cravings, and your waistline ;)  Especially if you're the type that struggles with "just one more bite"...  *B

Steve's Doughnuts

I'm not a huge fan of sweets (I can honestly do without), but sometimes an itch needs to be scratched ;)  I recently discovered a local doughnut shop, and have feasted on some of the best doughnuts I've ever had!  So for those of you who happen to live nearby, check out Steve's Doughnuts.  For everyone else, feel free to visit me and I'll treat you and your tastebuds to some serious deliciousness!  And if it makes you feel better, I'll make you a green drink, too.  *B

Single Serving Coffee Cake (gluten free)

I don't typically encourage the frequent use of the microwave - too many nutrients lost.  But sometimes, you just have to have your cake and eat it, too!  I was hungry this morning, and wanted something to go with my yogurt.  Coffee cake happens to be one of my favorite pairings with yogurt, but I was hungry now and didn't want to make the mess or take the time required for the real deal.  So, I came up with this happy substitute:

Ingredients:

• 1 T. butter OR coconut oil
• 2-3 t. brown sugar OR honey
• 1 t. unsweetened apple sauce
• 3 drops of vanilla
• 2 T. tapioca flour
• 1 T. sorghum flour
• 1 T. ground flax
• 1 T. oats
• 1 T. chopped walnuts
• pinch of baking powder
• pinch of salt
• pinch of cinnamon

Directions:

1. Mix all the dry ingredients in a small bowl and set aside.
2. Melt butter (or coconut oil) in the microwave in a ramekin.  Stir in the sugar (or honey), apple sauce, and vanilla.
3. Add the dry ingredients to the ramekin and stir until well combined.
4. Smooth down batter and microwave for 45-60 seconds, or until cooked through.  Length of cooking depends on your microwave settings, so peek on your cake every 15 seconds.  Take care not to let it burn, or explode!

Add a dollop, or two, of your favorite yogurt and you're off to a good morning start!  If you don't mind gluten, and don't have any GF flours on hand, then you can make up your own flour blend with whole wheat flour, unbleached white flour, and wheat germ.  Or just use 4 T. of all purpose flour in place of the tapioca, sorghum and flax.  This would be super delish with some chopped apples or raisins thrown in too.  Customize it to your taste and dietary needs and enjoy!  *B

PS- Sorry for the terrible pictures from here on out.  I have no decent camera, only an old iPhone.  And we've recently moved from sunny AZ to cloudy WA, so any picture will always be suffering from poor lighting...

PPS- Yes, I'm back!  I have a slew of recipes to share, and most of them (if not all) are gluten free.  I've learned a lot in our journey to be less gluten dependent, and I'd like to help anyone out there wanting to do the same.  It seems scary and near impossible at first, but it really isn't as bad or as hard as you'd think.  You can do it!  I promise :)

Caramelized Chocolate Chip Cookies - GLUTEN FREE!!!

It has been my lifelong goal to bake a delicious, and beautiful, cookie.  I've never been able to pull them off.  Never.  Seriously.  And so, this past year I resorted to experimenting once a week.  And then, I decided to go gluten free (another post for another day).  So I researched my little heart out, to uncover the secrets of a good cookie (GF or not).  Turns out there's a lot of science behind it...

My definition of the perfect cookie is one that is not too thin, not too thick, not too crisp and not too soft.  Oh, and it has to look good ;)  So, 6 months and five pounds later, I can finally say I've perfected the perfect cookie!  And it just happens to be gluten free.  Yesss!

Ingredients:

• 2 sticks of butter
• 1 c. brown sugar
• 1/2 c. white sugar
• 1 t. vanilla
• 1 egg
• 1 egg yolk
• 2 T. (rice) milk
• 1 c. sorguhm flour (140g)
• 1 c. tapioca flour (140g)
• 1/4 c. brown rice flour (35g)
• 2 T. flax meal
• 1 t. xanthan gum
• 1/2 t. salt
• 1 t. baking powder
• 1 c. chocolate chips
• 1/2 c. chopped walnuts

Directions:

This is a very detailed recipe...  It's not necessarily difficult, but it might take some getting used to.  I don't normally take pictures (no camera), and I rarely take step-by-step pictures (no time).  However, I did manage to shoot some pics with my old school iPhone.  The quality is severely lacking, but hopefully they're somewhat helpful.

  

1. Cut butter up into cubes.  Combine butter and sugar in saucepan and melt until sugar is completely dissolved.  We're making caramel here, people!  So listen carefully: Once the butter is melted, continue to heat over medium-low heat for another ten minutes.  Be careful not to scorch the sugar, so stir frequently.  Babysit.  You'll notice how the butter goes from sitting on top to being fully incorporated into the sugar.  The mixture also turns from dark to light brown, and the consistency becomes thin like syrup.  And the taste, oh the taste!  Once the ten minutes are up, you'll be able to taste the difference between melted butter-sugar and caramel.  Careful not to burn your tongue ;)
2. Remove caramel from heat and allow to cool slightly before transferring to mixing bowl.  Allow to cool for 20 minutes
3. While the caramel cools, measure out the flours with a scale.  Add flax meal, xanthan gum, salt and baking powder.  Mix and set aside.
4. In a separate bowl, crack egg and egg yolk.  Add milk and vanilla, but do not mix.  Set aside.
5. Once the caramel has cooled, beat in egg/milk/vanilla mixture on medium speed until well mixed.
6. On low speed, add flour mixture 1/3 c. at a time.  Scrape sides of bowl and stir in chocolate chips and walnuts with a spatula.  Make sure to scrape the bottom of the bowl as you stir.
7. Place plastic wrap over dough and pat down.  Cover bowl with tin foil and allow to sit in fridge overnight.
8. Line cookie sheet with parchment paper, or Silpat.  Shape dough into balls (2 T.) and place on sheet.  Flatten dough with your palm to half-inch thickness.
9. Bake @ 375 for 6 minutes, rotate pan and bake for another 5 minutes.  Allow to sit on pan for 2 minutes to cool.  Transfer to cooling rack.  Devour.

Just because they're gluten free, does NOT mean they're healthy.  They are, by no means, fat free or sugar free.  I felt it was important to nail down a traditional chocolate chip cookie, and that included (lots of) butter.  And sugar.  Now that I've got this little gem in my pocket, I can start tweaking it to see if I can come up with an acceptable, more nutrient dense version.  It might take me a long time, but if this recipe is any indication, it'll be well worth the wait.  *B

Sweet Cranberry Raspberry Sauce

The other day I was watching a cartoon about Thanksgiving.  And on the table were the traditional trimmings, including cranberry "sauce" in the form of a can.  I laughed at how traditional that shape, and taste, has become.  And I don't know very many people who actually like it... So, a couple of years ago I started making it from scratch.  Because everything tastes better homemade than can-made, right?  Plus cranberries are just so darn  fun to cook ;)  This sweet and tart sauce not only tastes great, it's literally a beautiful addition to your plate! 

Ingredients:

• 1 c. water
• 2/3 - 1 c. unbleached sugar (depends on how sweet you want it)
• 1 bag cranberries, sorted, rinsed and drained
• 1 small bag of frozen raspberries (12 oz)
• zest of one orange
• juice of 1 small lemon
• dash or two of nutmeg, ground cloves, and salt

Directions:

1. Combine water and sugar in saucepan, bring to a boil.
2. Add cranberries and bring back to boiling.  Reduce heat and simmer for 10 minutes.
3. Add raspberries, orange zest, lemon juice and spices.  Stir well and remove from heat.

When using a full cup of sugar, it tends to be a bit too sweet for my taste.  Which means it's probably about perfect for the majority of America ;)  This makes a relatively huge batch, so I love to freeze what's left and use it as jam.  Leftover turkey sandwiches will never be the same!  *B

Yummy Yammy Casserole

I'm not going to even bother tweaking this recipe...  If it ain't broke, don't fix it ;)  Although, I am making this with rice milk and a butter substitute for the casein sensitive feasters.  Either way, this is THE best yam/sweet potato casserole you will EVER have.  I guarantee it!


Ingredients:

• 3 cups cooked and mashed red sweet potatoes or yams
• 2.5 cup brown sugar, divided
• 1/2 tsp. salt
• 2 eggs
• 1 stick of butter, divided (softened)
• 1/2 cup milk
• 1 tsp vanilla
• spices to taste (opt)
• 2/3 cup flour
• 2 cup chopped pecans or walnuts

Directions:

1. Mix together the sweet potatoes, 1 c. of brown sugar, salt, eggs, 1/3 stick of butter, milk, vanilla and spices and place in greased baking dish.
2. Mix remaining brown sugar and butter with flour and nuts.  Sprinkle on top of casserole.
3. Bake at 350 for 35-45 minutes.

Seriously, even the pickiest will find it hard to resist.  Behold, and beware, sugar and its power of persuasion!  Get ready to get your yum on.  *B

Custom Crepes

These babies are beyond versatile!  They can be sweet or savory; it just depends on what you fill them with.  And they freeze beautifully.  This is your basic crepe recipe, with just a little tinkering... I haven't tried making whole-wheat crepes, and I don't think I ever will!  That's what pancakes/tortillas are for ;)

Ingredients:

• 1 1/2 c. unbleached, all-purpose flour
• 1 T. unrefined sugar (but not coarse)
• 1/2 t. baking powder
• 1/2 t. salt
• 2 c. rice milk
• 2 eggs
• 1/2 t. vanilla (omit for savory crepes)
• butter or non-stick spray

Directions:

1. Measure flour, sugar, baking powder and salt into bowl.  Stir in remaining ingredients and beat until smooth.
2. Heat non-stick skillet over medium heat.  Melt butter, or spray pan, and pour just enough batter to cover bottom of pan.  When bubbles start to form and the edges start to curl, carefully flip the crepe and cook for another minute or so.  Both sides should be golden.
3. Fill crepe with fillings of choice.  Roll up and enjoy!

Tip:  If you plan on freezing your crepes, simply place a sheet of wax paper between each crepe.  Put crepes in ziploc bag once cool and place on flat surface in the freezer.  They also freeze great when filled...  and you can't help but feel fancy when eating them.  You can make them as healthy or unhealthy as you want.  It all comes down to how you fill 'em.  Right now I'm dreaming of a pumpkin pie filling and topping it with some fresh whipped cream and chopped pecans.  Mmm.  *B

Warm & Nutty Applesauce

There are two ways to make this: super-easy-quick vs. minimal-effort-quick.  You choose.  Although, I do recommend staying away from the micro as often as you can, especially when fruits/veggies are involved.  Nuking our beloved foods tends to leach out all the good nutrient stuff... anyway, enjoy this warm and yummy treat, and dream of dead leaves and grinning pumpkins :)

Ingredients:

• 1 c. unsweetened applesauce
• handful of chopped almonds
• cinnamon to taste

Directions:

Version 1: Microwave applesauce for a minute, add cinnamon and nuts.

Version 2: Roast nuts in dry pan over low heat until nuts are fragrant.  Add applesauce and cinnamon and stir until warmed through.

Not quite ready for Fall?  Then try the crafty applesauce instead!  Either way, "an apple a day keeps the doctor away!"  *B

Complete Chocolate-Chip Cookies

I LOVE these cookies! They definitely taste healthy, but that does NOT mean they taste bad. They're the perfect little sweat treat. Jam-packed with fiber and protein with the added joy and bonus of chocolate, these cookies are great as a snack or even as a quick breakfast! Give them a try; I bet you'd be surprised ;)

Ingredients:

• 1/3 c. unbleached white flour
• 1/3 c. wheat flour
• 1/3 c. wheat germ
• ½ t. baking soda
• scant ½ t. salt
• ¼ c. rolled oats
• 2 T. almonds
• 1/2 c. butter (1 stick), softened
• ½ c. brown sugar
• 1 large egg
• 1 t. vanilla
• ¼ c. white bean puree*
• 1 handful chocolate chips
• 1 handful chopped walnuts (opt.)

Directions:

1.  Combine flours with wheat germ, baking soda, and salt.  Process oats and almonds in a food processor until fine; add to flour mixture.  Add chocolate chips and nuts and toss. Set aside.
2. Beat butter, sugar, egg, vanilla, and white bean puree until creamy.  Fold in dry ingredients.  Drop cookie dough (about 1-2 T.), spaced 2-inches apart, onto nonstick or parchment lined baking sheets.  Gently press cookie dough so it's a little on the flat side, not rounded.
3. Bake at 350 for 6 minutes, rotate sheet and cook another 6 minutes (or until golden brown). Remove from oven and allow to cool on baking sheet for two minutes.  Remove cookies and allow to cool on a metal rack.

I will say (out of experience), that the butter is necessary.  But considering all the protein and fiber, I'm willing to overlook the "offending" ingredient ;)  Really, these little cookies are full of so much goodness!  They're my kind of treat.  *B

Hot Caramel Apples

This just sounded too good and festive to pass up! I haven't tried it yet either, but I am dang excited! This would be real good served with some vanilla ice cream (Breyer's) or egg nog, or both! Yay for Christmas and the absence of scales and inhibitions!

Ingredients:

• 4 large tart apples, cored
• 8 T. brown sugar
• 4 T. butter
• 1/4 t. cinnamon
• 1/2 c. apple juice
• 12 red-hot candies
• 8 caramels

Directions:
1. Peel about 3/4 inches off the top of each apple; place in crock-pot.
2. Pour juice over apples.
3. Fill the center of each apple with 2 T. sugar, three red-hots, 1 T. butter and two caramels.
4. Sprinkle with cinnamon; cover.
5. Cook on low 4-6 hours or until the apples are tender.
6. Eat your dinner! Now you may proceed to the next step.
7. Serve cooked the bound-to-be-delish apples with toasted nuts/oatmeal.

Coconut Balls (jumping the gun, part trois)

This should be my last and final post of the day. But once again, just had to mention just in case one of you needed some inspiration for your turkey day! This comes all the way from Kent, WA from a wonderful Australian neighbor of ours (during our summer stay with Brad's folks). She's an excellent and talented cook, but this recipe is easy peesey! I believe that you can use any dried fruit you'd like. Heck, throw some nuts in there, whatever you please!

Ingredients:

• 2 c. chopped, dried apricots (cranberries are also good, etc.)
• 2 c. raw, unsweetened coconut
• 1 can condensed milk

Directions:
1. Mix it all together, with the spoon(s) God gave you; your hands.
2. Roll into pop-in-your-mouth sized balls.
3. Roll the newly created, beautiful spheres in some more coconut.
4. Chill in the fridge.
5. Pop those suckers into that pie-hole of yours and let your eyes roll back in their sockets.
6. Repeat.
7. Ignore any calorie related thoughts.