Loving Lately: Family Vacation
I’ve been really behind on my blog reading recently… but for good cause.
We’ve been soaking up the sun!
I just love quality family time.
I love making memories with my babies big kids.
It goes by so fast, life… childhood… vacation… dessert…
Gotta go…
Loving Lately: Honey
My husband has a great boss name Jason; who happens to be friends with a guy named Terry; who happens to be the president of the Michigan Beekeeper’s Association. Recently Jason gifted us a beautiful large jar of Terry’s Lazy T’s honey. How fortunate are we?
Honey, also referred to as liquid gold, has been used in the kitchen as a natural sweetener for ages. But did you know that it has antibacterial and anti-fungal properties that have made it extremely useful for medicinal purposes as well? Many people believe it is a viable solution in dealing with allergies. Bees collect pollen which is then used to make the honey. The small traces of pollen that remain in the honey are comparable to vaccinations in that once consumed your immune system builds antibodies to the pollens. This is just one of the reasons why buying local honey is so important. It can help you build up tolerances to common allergens in your own area!
The sweet nectar in honey is loaded with antioxidants that have been linked in studies with promoting healthy brain function and boosting memory. In addition, honey has been successfully used as a cough suppressant and topically useful for treating minor burns and wounds. No wonder it’s considered so valuable!
For more information about the Michigan Beekeeper’s Association and keeping bees click on www.michiganbees.org
Once upon a time, I worked at an upscale day spa. It was a gorgeous relaxation facility with all sorts of estheticians, massage therapists, nail techs, hair stylists and lavish beauty products. As I possess none of those professional skills, I was a part of guest services. And the best thing I took with me when I left (since I couldn’t take any people) was the tips on flavor-infused waters. We would select a different water filled with freshly prepared fruits, and occasionally vegetables, daily to serve in the lounging area. Of course they could be as well known as lemon-lime, containing vibrant round slices of green and yellow, but my favorites were the simple and oh-so refreshing cucumber water and the watermelon water with pure pink cubes of sweetness.
Lately I’ve been seeing so many more creative blends. What a great presentation they make when entertaining guests, and how fun to come up with flavors that complement your meal! As an added bonus, you can feel good about serving your loved ones a flavorful option that doesn’t include any added refined sugar, artificial flavors or colors. That is so nice of you!
Pictured above is just an easy addition of frozen blueberries, raspberries and blackberries to iced water. Here are a few more I’ve found for us to try…
An inspiring youtube video from Honeysuckle Catering I originally saw on Facebook: 8 Ways to drink more Water
From SkinnyMe Tea courtesy of Pinterest:
Now that I’m a raging health nut… I buy healthy recipe magazines. And according to my Clean Eating periodical, “Smoothie Bowls” are all the rage. They’re smoothies you can chuck so full of nutritional goodness and frozen fruits/veggies that you can’t suck them through a straw- hence the bowl and spoon. Of course if you know me, you know I am all about cutting edge (and regularly sarcastic). But I thought, why not? I like smoothies and I certainly know how to freeze a banana. However, for all my strides in stocking my pantry with chia seeds, coconut milk, almond flour, and avocado oil; I still came up short on my chlorella, maqui berry and maca powders. So I came up with my own, and I must say that it does feel indulgent. Like eating berry ice cream for breakfast! 😉
Serves 2 (or a hungry 1)
As organic as possible:
9 frozen Strawberries
1 frozen Banana, sliced into 2″ pieces
1/2 cup Almond Milk (Soy or non-fat milk)
5 Ice cubes
2 cups mixed frozen Blueberries, Raspberries and Blackberries
1/3 cup granola (preferably with some source of protein: nuts or seeds), plus more for topping (optional)
1 Tbsp Honey (buzzword “raw” optional)
Make sure to freeze your fruit the night before or at least several hours in advance (or you might end up with a regular old smoothie). Place all the ingredients in a blender and flip the switch! (Or push the button…)
Spoon the ingredients into a bowl and top with granola or slivered almonds if you’d like, and eat up butter cup. You’re so healthy!
Loving Lately: St. Patrick’s Day
One day a year it is perfectly acceptable to eat and drink green food and beverages; and my mother makes enough corned beef and cabbage to feed a small army. I just cherish holidays that have sentimental food attachments.
In honor of the special day, I’ve collected a few fun recipes that represent the notion.
How Sweet Eats’ Irish Ale Potato Cheddar Soup with Beer Battered Leeks
The Metal Pan’s Guinness Empinadas
My very own, Sadie’s Nest’s Shepherd’s Pie
And a little something to wash it all down… The Pioneer Woman’s Guinness Float
Happy St. Paddy’s Day! And thanks a mil for joining me, you’re grand!
*Featured Image and Irish blessing courtesy of the internet.
My diet life could be compared to Oprah’s, except not as public. It’s more of a let go, then reel it in approach rather than a lifestyle- which kind of is a lifestyle. It’s all about perspective.
But I’m working on it, because I want to be overall healthier. So my friends and I have started a Diet Club. Ironically, the club consists of the same members as the Dinner Club. (Which reminds me I need to set a date for our long overdo Israeli cuisine night.) Basically, we have all set individual goals. They vary in range from counting calories to training for a marathon to cutting processed foods to learning to dance the waltz, etc. We communicate through a group text and encourage each other to keep it up.
In the mean time, I couldn’t show you a picture of my breakfast banana. I am sure to start getting creative, you know, and swap all of the oil in my quick breads for applesauce; replace the cream in my sauces with skim milk (Eeek)… But for now I will share a few photos from this weekend.
I actually made a commitment to one of my dearest blogging friends, Lynn of Lynz Real Cooking, to take pictures of some barns (which I treasure and romanticize about the stories they hold… dilapidated just gives character). And thankfully I have more time to do it… Because I got only one in this trip.
But I did find inspiration else where…
I also told Lynn that I would challenge Owen to come up with a sandwich. Until then, I will share an Owen hot dog (not on the diet).
It is so nice that the weather here is getting milder and easier for strolls. Did I mention I tried a youtube Zumba class? Hilarious. Like Steve Martin finding his rhythm in The Jerk. But it’s something I can rope my kids into doing with me right in the living room. So yes! And I am actually very excited about getting a little more healthy… And maybe I can spread my enthusiasm; encourage a few people to make a good choice or two. Because little choices add up. (See, that’s like something I could text to the group.)
I love the little sign -signifying the foot path…
Just a little reminder to stay on course.
I don’t know a cook who doesn’t appreciate the awesomeness of a home cooked meal ready for you when you’re ready for it. Crock pot meals are the bees knees. I love that with a little bit of assembly, you can get a whole lot of pay off at the end of the day- a great return on your investment. Chicken Cacciatore is hearty and healthy, and really great served on a warm bed of rice. This variation has a rich tomato base with a hint of white wine and fire roasted red peppers. Yum!
Also, please note that if you feel the need to add more liquid, water will do. Of course, chicken stock seems like the most flavorful option- but trust me the flavor is there. So save your stock!
As organic as possible:
2 lbs Boneless skinless Chicken, cut into bite size pieces
1 large yellow Onion, rustically diced
3-4 cloves Garlic, minced
1 – 12 oz. jar Fire Roasted Red Peppers, drained and chopped into bite size pieces
12 oz. Tomato paste
2 tsp Sugar
1/2 cup White Wine
2 tsp Oregano
1 tsp dried Basil
1 tsp Salt
3 Tbsp Olive oil (Plus 1 Tbsp optional)
1 tsp Crushed Red Pepper flakes
If you have one of those cool crock pots that can go from stove top to crock pot warmer, it is optional to heat a tablespoon of olive oil and sauté the onions until they have a little color (to develop flavor). It is also a possibility to sauté them in a pan and transfer them to the crock pot. And lastly it is also an option to omit this step all together and save time.
Place the onions on the bottom of the crock pot. Top with the chicken pieces.
In a bowl add the garlic, red peppers, tomato paste, sugar, wine, oregano, basil, salt, oil and red pepper flakes. Stir until incorporated and pour on top of chicken.
Cook on low for about 8 hours or on high for about 4. If sauce seems to thick add a 1/4 cup of water. Serve with rice or pasta. Enjoy!
Scones, either you get them or you don’t. It’s like jazz. I love ’em both. I was trying to explain them to my kids, “They’re kind of like a cross between a cookie and a biscuit, a muffin-cracker…” I appreciate their dryer and less sweet nature. I love that you can load them with fun dried fruits and citrus zests. And of course I think anything that complements my cup of coffee is pretty fantastic.
As organic as possible:
1 cup Whole wheat flour
1 cup Flour
2 tsp Baking powder
2 Tbsp Sugar
1/2 tsp salt
1/2 cup Butter (cold), cut into cubes
1/2 cup (rounded) dried Raisins
1 1/2 Tbsp Lemon zest
1 Egg
3 Tbsp Maple Syrup
3/4 cup Cream
Preheat the oven to 375°.
Whisk the dry ingredients; whole wheat flour, flour, baking powder, sugar, salt. Using a pastry blender or two table knives cut the butter into the dry mixture until it resembles pea sized crumbs. Add the raisins and zest, toss until evenly distributed.
In a small bowl whisk the egg. Add the maple syrup and continue to whisk until blended. Pour in the cream and whisk a little more.
Add the egg mixture into the dry ingredients. Gently stir until all is combined. Then place the dough onto a lightly floured surface and shape into a rectangle. (An oval will do fine, just try to cut even pieces.) Using a dough lift or knife, cut the dough in half lengthwise and across the center width making 4 small rectangles. Then cut those small rectangles in half through the width (making 8 squares). Next cut diagonally from corner to corner (making 16 triangles). Use the lift and place the triangles onto a Silpat or parchment lined baking sheet. Bake 20-25 minutes. Until the bottom is just browning.
Enjoy warm with cream… and a cup of coffee.
Adapted from Brown Eggs and Jam Jars Make Ahead Currant Scones
Loving Lately: The Rain
Confession: I love the rain.
I love a warm rain that I can walk in.
I love to curl up and drink something warm during a cold rain. On a blustery wet day, I love to build a fire and look out the window.
I love rain so much that I gave it as a middle name to one of my children.
It’s a blessing: “For as the rain cometh down, and the snow from heaven, and returneth not thither, but watereth the earth, and maketh it bring forth and bud, that it may give seed to the sower, and bread to the eater…” Isaiah 55:10
So long for now, I’m going to take a stroll in the rain.
(And I cannot take credit for any of these photos, which you can find on Pinterest.)
Have you tried baking your bacon yet? I’m sure by now you’ve seen a chef on Food Network do it, if you haven’t tried yourself. I remember watching the Barefoot Contessa layer it across a rack fitted into a baking sheet years ago. In one of my favorite cookbooks, Seriously Delish by Jessica Merchant, she has a whole paragraph in her introduction titled “Bake Yo’ Bacon”. Let me be the first to say, I am quick to stand by the old school method of frying it up in a pan. And now that I’ve said that let me also say, you are going to love baking it in the oven.
The first time I tasted “baked” bacon was at a brunch party. The hostess had cut the bacon pieces in half lengthwise and baked them into a chewy crispy combination of perfection. The first time I tried doing it myself, I was responsible for bring 5 pounds of cooked bacon to a breakfast bar themed menu for my son’s school party. I didn’t have time to stand in front of the stove and get dressed before having to make and serve my bacon obligation. And that was it, I gave it a try. And then it was: “why haven’t I done this sooner?”
So here is my first entertaining tip: If you need to make a surplus of bacon for a crowd, or your stove top is loaded with pots and pans and you still need to make that bacon, or your just not in the mood to stand in front of a burner because you’d rather be sitting down and drinking your coffee… Bake it!
Barefoot Contessa suggests placing it on a rack first, Jessica Merchant suggests lining your baking sheet with aluminum foil. I just jam it on there… a method for everyone. The rest of the instructions are about the same. Preheat the oven to 375° and bake for 20-25 minutes depending on the thickness of the bacon. And save your fat! Pour it into a bowl and refrigerate until ready to use. (Great for biscuits, cornbread…)