Recipes Archives - Page 2 of 8

Homemade Coconut Almond Milk

July 27, 2015 by 8 Comments

I have another Meatless Monday post for you today or maybe it should be called Dairyless Monday. We’re talking about making your own almond milk today! I posted a DIY almond milk recipe awhile ago but since then I’ve perfected the recipe and wanted to share a version I recently made with coconut. This almond milk is sweetened dried dates, cinnamon and a touch of vanilla. I like to drink it straight out of the fridge but it is also great in smoothies, tea or coffee, or with granola. I know milk alternatives are really popular right now – there’s almond, cashew, rice, hemp, coconut, the list could go on. Each type has its own nutritional benefits. I don’t have a strong opinion about one type of milk being better than the other. I think it is always a good idea to include a variety of foods in your diet including different types of milk. If you’re looking for high protein milk, cow’s milk is most likely always going to win followed closely by soy milk. I have seen different almond and coconut milks now with added protein in the stores too. Always a good idea to check the nutrition labels to find the right milk for your needs. Table from Food & Nutrition. org by Jessie Erwin who blogs at The Happiness in Health There are two things that are key to making homemade nut milk: 1. Planning ahead – it helps to soak the almonds for at least a few hours before hand. 2. A nut milk bag – I resisted buying one of these and was just using a strainer but a bag really does help get all the pulp out so you are left with a smooth milk. You can find them online (I have –affiliate link) or at health food stores.

This milk bottle is acutally an antique milk bottle from my Great Grandpa’s Dairy – Lake Shore Dairy in Holland, MI. He would get the milk from the farmers and then pasteurize, bottle and deliver the milk himself. This size bottle was what was delivered to schools. I love having a piece of family history that I can still use in the kitchen today!

Coconut Almond Milk

5 pitted dates (if dried out, rehydrate in warm water) 2 cups almonds, soaked for at least 2-3 hours 1 cup shredded coconut 1/2 teaspoon cinnamon 1 teaspoon vanilla 5 cups warm to hot water Combine all ingredients in a high speed blender. Blend until contents are milky white and the almonds are ground to a smooth pulp. Strain through a fine mesh strainer or use a nut milk bag. Save the pulp to use in breads/baked goods or dry out and use as you would use almond meal. Store milk in an airtight jar in the fridge. What kind of milk do you drink? Have you ever made your own milk? Be Happy, Be Healthy!

Zucchini Bread with Almond Butter Frosting

July 21, 2015 by 22 Comments

This month’s Recipe Redux is right up my alley!

Fresh from the Garden

The season of bountiful produce has arrived. Whether your produce comes from the Farmers Market, a CSA share, or a plot of dirt out back, show how you are using fresh July fruits or veggies. And if you have gardening successes – or failures – please share!

(Don’t forget to check the bottom of the post for many other great recipes!)

We have transformed most of the raised garden beds in our yard that used to have decorative plants into a huge veggie garden. Our garden is a bit crazy right now but I love it. We have already been picking peas, green beans, lettuce, kale, and all the herbs. Tomatoes, zucchini, squash, watermelon, cucumbers, and eggplant all are growing like champs right now. Things are looking a little bit like a jungle but I’m loving it.

These tomatoes are taller than I am!

We picked our first zucchini last week. Last year we had zucchini coming out of our ears so we only planted two plants but from the looks of it, one plant might have been enough. So much zucchini!

I like zucchini roasted, sautéed, in soup, or shredded and fried into fritters but I have to say my favorite way to have it is in zucchini bread. Homemade breads are on the top of my favorite food list…pumpkin, banana, blueberry breads – ah! they are all so gooood. It may be that I love those kinds of breads because they are great vehicle for almond butter but that’s up for debate.

I know there are a million and one zucchini bread recipes out there but my go to is from one of my first cookbooks, the . It is easy and the ingredient list isn’t a mile long. I alter it just a bit but I always use the flour, baking powder ratio they suggest. I did use all whole wheat flour this time but if you aren’t big fan of whole wheat maybe just do half all purpose and half whole wheat. To me whole wheat makes a more dense bread and it doesn’t rise quite as high but I don’t mind. I would encourage you to at least try to do at least half and see if you even notice.

Since I knew I would be putting almond butter on every slice I thought I might as well just cover the whole loaf. It might be a stretch to call this frosting but it tastes just as good as frosting loaded with powdered sugar and butter to me.

Zucchini Bread with Almond Butter Frosting

1 1/2 cups flour (whole wheat or all-purpose)

1 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1/4 teaspoon ground ginger

1 beaten egg

1/2 cup sugar

1 3/4 cup finely shredded, unpeeled zucchini

1/4 cup cooking oil (I used coconut oil but any vegetable oil would be fine)

Almond Butter Frosting

1/2 cup almond butter

1/4 teaspoon vanilla

1/4 teaspoon cinnamon

pinch of salt

Set oven to 350 degrees. Grease a loaf pan and set aside. Combine dry ingredients in a small bowl: flour, cinnamon, baking powder, baking soda, salt, and ground ginger. In a separate bowl combine wet ingredients: egg, sugar, zucchini, and oil. Add wet to dry ingredients and stir until just mixed. Place batter in loaf pan. Cook at 350 degrees for 50-60 minutes or until a knife comes out clean.

To make frosting, combine almond butter, vanilla, and cinnamon and stir to combine. If your almond butter is very dry, heat in the microwave to 10-20 seconds to soften. Spread on zucchini bread when it is still warm from the oven.

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Be happy, be healthy!

The Easiest Chickpea Salad Sandwich

July 13, 2015 by 8 Comments

Have you heard of Meatless Monday? Most likely yes – it’s a worldwide movement to encourage a more plantbased diet by eating meat free once a week on Mondays. I’m going to start sharing meatless recipes on Mondays to help spread the word and maybe inspire you to give it a try.

I’m not a strict vegetarian but I do lean towards eating meat free for many of my meals. I like to eat less meat because it is easier on the environment, a great way to eat more vegetables, and I find it easier. (You don’t have to worry about cooking veggies to a safe temp.) The Meatless Monday website has a wealth of recipes and information if you’re interested in learning more.

Mondays are hard but this recipes isn’t. It is a lifesaver when the fridge is empty and you need an emergency snack, lunch for tomorrow, or you are in the mood for a delicious sandwich. Most of the ingredients are probably items you already have on hand. Think tuna salad but sub the tuna for chickpeas and this is what you get.

It helps to mash the chickpeas a little bit to help things stick together and prevent the peas from rolling right off your sandwich. Mix in condiments, spread on your favorite sandwich bread, and top with a juicy tomato, crisp lettuce, and creamy avocado…lunch is made!

The Easiest Chickpea Salad Sandwich

Makes enough for two sandwiches

1 can of chickpeas, drained

3 tablespoons of mayo (sub in Greek yogurt if you would like)

1 tablespoon mustard

1 1/2 tablespoon pickle relish or dill pickle finely chopped

1 tablespoon fresh parsley

Salt and pepper to taste.

Mash chickpeas with the back of a fork. Mix in other ingredients. Spread on bread for a sandwich, mix with salad greens, eat with crackers, or eat anyway you would eat tuna or chicken salad. Enjoy!

Be Happy, Be Healthy!

Blueberry Chia Fresca

July 3, 2015 by 4 Comments

I first heard about eating chia seeds from my dad quite a few years ago when I was in grad school. I had to come up with a report on an ethnic food for my Food & Culture class and somehow he was way ahead of the curve and recommended I research chia seeds. Unfortunately I procrastinated and the report and presentation ended up being pretty lame. I remember my eccentric professor pronounced chia – chae-ya seeds. I don’t remember much else from that class unfortunately. It’s funny the things you remember from school. Fast forward a few years and now chia seeds are everywhere! For good reason since they are a source of Omega-3 fatty acids, fiber, and protein.

If only I would have thought to bottle chia fresca like Mama Chia back when I was writing that report. Turns out a homemade version is a cinch to make and now I’m hooked. A chia fresca is similar to an agua fresca and is thought to be a natural energy drink originating from Mexico and Central America.

I made this version with juice, fresh blueberries, and coconut water. You can use any kind of juice or fruit and could skip the coconut water but I wanted to tone down the sweetness from the juice just a bit. We bought some beautiful local blueberries at the market yesterday and I wanted to include those too. What I did was blend the blueberries with the coconut water and then mixed with juice. Adding fresh fruit is definitely optional but does bump up the fiber content which is always a good thing when having something sweet.

For some reason, drinking this reminds me of drinking Jell-O before it was set. Did anyone else do that as a kid? It has a soft gel texture but isn’t slimy at all. So refreshing on a hot summer day!

Basic Chia Fresca

Serves two

1 cup coconut water (or just regular water)

1 cup 100% juice

3 tablespoons chia seeds

Mix water, juice, and chia seeds in a jar or container. Shake well. Let sit for at least an hour or until the chia seeds are plump and suspended throughout the mixture.

Optional fresh fruit addition:

Blend 1 cup water with 1/2 cup fresh fruit and mix with juice and chia seeds. You could double this and skip the juice altogether too. As always, I recommend just experimenting to find what you like most!

Be Healthy, Be Happy!

Olive Oil and Herb Dipping Sauce

June 29, 2015 by Leave a Comment

I could eat a whole meal of just bread and olive oil and be perfectly satisfied. Anyone else with me? It’s just so darn good. And don’t you remember hearing about that study which reported those who ate bread with olive oil ate less than those who ate bread and butter? Good enough reason for me to enjoy some carbs and herbs, don’t forget the herbs! They take the olive oil to another level.

Any herb mixture will do. I hope you are growing fresh herbs right now and are able to go grab a few stems and get on making this bowl of deliciousness. I recommend fresh but dried herbs would work too. (Cut the amount down to just a sprinkle of each type of dried herb since they have a much stronger flavor) I never measure out each individual herb but I grab a few stems of each type (maybe a few more basil leaves cause they’re my fave) and shoot for an overflowing handful.

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Chop them up, combine with lemon, spices, and garlic and you’re done! Really I don’t think you can mess this combination up. It’s foolproof.

Serve with warm toasted bread and enjoy. You can make this ahead of time and store in the fridge. I would just drizzle a little olive oil into the mixture so it won’t dry up. Bring back to room temp before serving otherwise your olive oil might look a little cloudy.

Olive Oil Herb Dipping Sauce

1 heaping handful fresh herbs (basil, thyme, rosemary, parsley, and sage)

1/2 lemon, juiced

1/4 teaspoon lemon zest

1 small clove garlic

1/4 teaspoon salt

Pinch of red pepper flakes

Olive oil

Chop herbs and garlic very finely. Combine herbs, garlic, lemon juice and zest together and stir. Add salt and red pepper flakes. Stir until well combined. You could also make this in a food processor. Mix 1 tablespoon herb mixture with about 3 tablespoons of olive oil. Serve with warm, toasted bread.

Be Healthy, Be Happy!

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