Green Smoothie

 

I don’t know about you…but after a hard workout I come home and drink a TON of water. Sadly after birthing 4 kids, I can’t drink water while I workout or I’d never get through it without hitting the bathroom every 10 minutes (sadly I am NOT joking)!

The weather lately has been magnificent, in the 80’s warm and sunny! It has brought out the “smoothie” in me 😉 I haven’t ever tried smoothies as far as a meal replacement, I tend NOT to get full off them and feel like, well there was “x” amount of calories down the drain that didn’t stick to my ribs. So I usually just forego liquid food and end up eating food or munch a Luna bar instead.

I have though now, added this green smoothie to my post workout regimen. It is clean, refreshing and makes me feel re-hydrated after my runs. This drink is full of all kinds of yumminess fruits, veggies, and protein!

If you are a person who is ok with drinking a meal, (and no I don’t mean a bottle of wine…oh how I miss thee…) you can drink the entire content of this recipe and still be looking good in the end..REAR end 😛  

**Parent alert….even kids like it** 

INGREDIENTS

1 cup fresh baby spinach, washed and packed
2 medium strawberries WITH the tops left on, washed
1.5 tbsp flax seed
1 medium sized banana ( I slice mine into 8 pieces (1 banana) and keep in freezer to make a thicker smoothie and so I don’t have to add ice)
2 oz. Oikos Organic Greek Yogurt, Plain (I freeze mine in an ice cube tray. Each cube is 2 oz., see pic below)
16 oz. Almond Breeze Almond Milk, Vanilla Unsweetened
1/3 cup fresh mango, sliced
2 tsp toasted unsweetened coconut
2 tbsp. honey or your favorite sweetener

 

 

DIRECTIONS

In a blender, add all ingredients except honey and coconut. 

Blend until well mixed and a gorgeous green color. 

Add honey (or whatever sweetener you are using) one of two ways:

1. I use honey and drizzled the glass before adding my smoothie, Starbucks style

2. After everything is blended add sweetener and blend again.

I then garnish the drink with a little toasted coconut that I keep in the cupboard in a mason jar for sassy little drinks like this 😀

 

Like this recipe? Then you might like these other low fat low cal recipes I made too!

• Coconut Strawberry Cake Cocktail
• Mocha Cappuccino Banana Bread Bites
• Carb-less and Gluten Free Turkey Burger

 

Home Made Plain Greek Yogurt

You know how we LOVE Greek Yogurt, but it takes a toll on our pocket books? Well here is an easy, NO FAIL way to make it yourself at a fraction of the cost in 2 easy steps, AND you can make it savory or sweet! It is thick and creamy just like the store stuff, you will love this, I promise!

INGREDIENTS

1 – 32 oz. container plain yogurt, I used Mountain High Original Style All Natural Yoghurt.

DIRECTIONS

1. Find a strainer that will fit over a bowl and add yogurt into strainer.
2. Cover with plastic wrap and place in refrigerator for 24 hours.
3. Remove from refrigerator and discard the whey in bowl.
4. Place into an airtight container, I used the same one it came in after I cleaned it that way you will know the expiration date. Keep refrigerated.

Add to your favorite savory dishes or dips, like my Spicy St. Patty’s Day Deviled Eggs, or my Tzatiziki; Or try your endless options with sweet toppings like fresh strawberries, granola, honey, or any fresh in season berries!

Jalapeno Popper Cornbread Pop’ems

INGREDIENTS

2 cups Marie Calendar cornbread mix

1.5 cups heavy cream

1/4 pkg. cream cheese, softened

1 jalapeno, diced and seeded

1/4 cup jack cheese, shredded

2 tablespoons honey

DIRECTIONS

Pre-heat oven to 375 degrees F.

Mix together all ingredients in a bowl until all combined.

Spray mini muffin tin with non stick cooking spray

Add 1 tablespoon of batter into each muffin spot

Bake for 10-12 minutes.

Let cool for 3 minutes and using a knife go around edges to loosen poppers, they should fall out after that.

I drizzle a little honey over the top and serve warm!

The warmth of the freshly out of the oven muffins, plus the warmed honey on top paired with the spiciness of the jalapeno creates an intensely packed pop of flavor in this little bite.

WARNING: You won’t want to stop popping at just 1 they are addictive little suckers! Perfect for snacking on at Game Day, your guy will LOVE these!!

Sweet Heat Grilled Chicken Tacos with Pineapple Salsa

I don’t really care if it is winter, spring, summer or fall, I am down for the BBQ any time any day. That is what is nice about California where I live, I have the liberty to do so. So, now that fall is officially almost here I don’t let that deter me from que’ing 😀 Last night was Taco Tuesday at our house and instead of the traditional tacos we normally have, I switched it up…NOTE TO SELF: make more next time! I came across a yummy recipe from Elle’s New England Kitchen and tweaked it to our (my) liking. It came out great and everyone wanted more.

MARINADE

4 whole boneless, skinless chicken breasts, butterflied and pricked with fork several times all over breast
1/2 cup olive oil
juice of 2 limes + zest
2.5 tsp adobo sauce + 1 chipotle chili sliced
1.5 tsp cumin
2 pinches cinnamon (no one will ever know it is in there!)
1 tsp onion flakes
3 garlic cloves, minced
1/2 tsp pepper
3 tbsp honey

Add all marinade ingredients to a ziplock  bag except the chicken. Mix all ingredients until well blended. Add chicken breasts and close the bag really well. Mix everything together to get a nice even coat on the chicken. Place in refrigerator to marinate overnight or as long as possible to soak up all the flavors this sweet and spicy sauce offers. I started my marination in the early afternoon for an evening dinner it was very tasty! My only regret was I didn’t do it over night! A great tip from Elle’s New England Kitchen, which I absolutely LOVED was to make this and freeze it. When it is un-thawing it is soaking up all the marinade as well!! 

Remove chicken from refrigerator 30 minutes prior to barbecuing and allow it to come close to room temperature. While doing this you can prepare the salsa which is a…take your thumb and middle finger and…SNAP, SNAP, SNAP!

PINEAPPLE SALSA
1/2 fresh pineapple, diced 
1/4 cup fresh chopped cilantro
1/4 of a large red onion, diced
2 garlic cloves, minced
1 lime juiced + zest

Combine all ingredients well and let sit in refrigerator at least 30 minutes to chill and merry all ingredients.

Barbecue chicken until cooked thoroughly. I use the bag of marinate to coat chicken as I cook it to jeep it juicy! I just snip the tip off at the bottom corner and marinate while I cook. Discard any remaining marinade as it can not be re-used.

Remove from que and let sit on a platter covered with foil until ready to serve. This keeps it warm and keeps all yummy sweet heat juices inside.

Let’s talk tortillas. There are lots of tortillas out in the market. It is ultimately up to you what you choose. the while flour vs. corn debate is yours alone. All I can say is I am a CORN kinda girl when it comes to my tacos. To put a lower fat spin on mine, instead of frying them up (which I LOVE) I brush each side of one with extra virgin olive oil and brown for a few minutes on each side in a skillet.

Now, you are looking at this tortilla and saying…UM that is NOT corn! Well you would be wrong if you were gambling folks! This awesome tortilla is corn AND wheat. I can’t believe I haven’t seen these before, but this is a blue corn, wheat and flax-seed tortilla! YOUR WELCOME!

I heat the tortillas to order. In other words, I don’t cook them ahead of time and let sit. I think the best way to enjoy a taco is warm with a nice crispy tortilla at the base of the all goodies. You can serve these tacos with rice or beans or whatever Mexican side dish tickles your fancy. Assembly wise I just add some chicken in the tortilla, top with pineapple salsa, drench the whole thing with 1 slice of lime and a sprig of cilantro.

Featured on Foodie Friends Friday!

 

Cornbread Toaster Bites

This is it…all the ingredients needed for this recipe, only 9 of them! Love easy, love convenient, love quick & YUMMY!

Do you remember the days when your mom was making homemade cornbread and as it was baking away in the oven and the odor of that sweet corn traveled through the house and made its way to your room? You emerge from under a pile of clothes that has been strewn about your room for weeks even though your mom has asked you to pick it up every time she walks by, to see what was for dinner. I love cornbread in many things and with many things. Now that the weather is getting cooler I can’t think of anything better than to get cooking on finding a new use for them.

I have had cornbread for lunch and dinner…how about breakfast? I can’t remember a breakfast that I have had that included fresh-baked cornbread. The vest part about this recipe is it is quick to assemble and a quick bake for the morning. You can get up throw everything together and bake. When you make you can eat it right as it is out of the oven with melting butter and drizzled honey and a few sprigs of freshly toasted rosemary leaves! You will not be able to stop at 1 piece!

Since this makes an entire sheet pan, you most likely will have left overs. Pop these in the toaster in the morning and repeat the process of butter, honey and rosemary. Enjoy with a hot cup of coffee or tea and you are in sweet cornbread bliss.

NOTE TO SELF: If possible get a plate, put your feet up and zen out!

INGREDIENT LIST

1 stick butter, melted
1/2 c + 2 T sugar
2 eggs
1.5 t vanilla
1 1/2 t baking powder
3/4 c + 2 T cornmeal
1 1/4 c all-purpose flour
1/2 t salt
1 c milk

Preheat oven to 350 F. and
In a medium-sized bowl mix together the melted butter & sugar.

Stir in the eggs and vanilla.

Add the baking powder, cornmeal, flour & salt. Mix until everything is moistened. 

Add milk & mix until smooth

Line a 10″ x 15″ baking sheet with 1/2″ sides with foils and a piece of parchment paper. Spray a little non stick cooking spray on the parchment and throw a small handful of cornmeal over the top (this is optional) Pour your batter onto the parchment paper and spread it out over the entire sheet, getting it in each corner. If the mixture is uneven just give the cookie sheet a couple shakes to even it out.

Bake for about 25 minutes. The edges should be brown & pulling away from the side of the pan & the top should be set and not jiggly.

Allow to rest in the pan 5 to 10 minutes before cutting into. This helps keep the shape you want for making the taster bites. Using a sharp knife cut into individual pieces. 

Store the toaster bites in plastic wrap or in a re-sealable bag in the refrigerator. For longer storage keep them in freezer bags in the freezer.

 

 

Shown on Foodie Friends Friday!

Honey Glazed Chicken Bites

My “honey” and I love Chinese food. Specifically orange chicken or sweet & sour chicken. It takes a toll on your pocketbook if you are buying for a large family, not to mention who knows what they put into it. We decided to buy bulk at our local >cough< warehouse spot. I say cough, because these days people have been talking negatively about them. We need these Costco‘s in our life right now, so we shop there and love it. Anyway they have this really nummy orange chicken, but it simply, again, isn’t enough for us all, yes even at Costco there is something NOT big enough for us :D. I decided to try my hand at recreating something at home that would satisfy the craving, but with a twist. (1) Using something sweet for the sauce & (2) not making it spicy so my younger kids would eat it. You will love the texture of this batter as it is really light and delicate, unlike a traditional deep-fried, well, anything really. You can eat it plain or add the honey sauce.

Chicken needs to marinate for about 30-45 minutes

Fry chicken in batches so you don’t overcrowd pan and to keep oil temperature the same

Making the honey sauce

Toasting sesame seeds

INGREDIENTS

1 ½ lbs boneless skinless chicken breasts cut into 1” chunks
Vegetable Oil for deep-frying

BATTER INGREDIENTS
4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
½ cup water
½ teaspoon salt
1 egg
1 egg white
SAUCE INGREDIENTS
1 ½ tablespoons coconut oil
2 teaspoon ginger, minced
3 cloves garlic, minced
1 teaspoon salt
4 tablespoons honey
1 tablespoon rice wine vinegar
½ cup water
1 teaspoon cornstarch, mixed with 1 teaspoon water
Handful of toasted sesame seeds (optional)

DIRECTIONS

1. Mix all batter ingredients together until combined then add chicken and stir to coat all chicken, cover and marinate for 30-45 minutes in refrigerator.
2. Heat deep fryer or large pot of vegetable oil to 350 degrees F.
3. Once oil is ready, fry chicken in batches to maintain oil temperature and avoid overcrowding. Chicken bites should cook about 5 minutes to completion. Drain on a paper towel. Continue until chicken is all cooked.

Sauce:

1. Add coconut oil, ginger and garlic to fry pan or wok and heat for about 3 minutes until aromatic.
2. Add salt, honey, vinegar, and water and mix well.
3. Combine 1 teaspoon of water with 1 teaspoon of cornstarch and add to the sauce.
4. Simmer for about 5 minutes and sauce has thickened. Add sesame seeds on top if using.
5. Serve over the top of my Coconut Rice.

Cilantro Cornbread Muffins

 

My new found love of cooking with lime and cilantro inspired a whole meal using these ingredients. This is one side dish that goes great with any Mexican dish or just on its own. For the other parts to this meal see Stuffed Poblano Peppers and Cilantro Lime-Pepper Rice to make the entire meal!

Ingredients:

1 box corn muffin mix, prepared according to directions
4 T. Sweet Heat Chef Signature Sauce
1/4 cup fresh cilantro, chopped
Juice of 1 lime
1/2 cup mexican blend cheese, shredded (optional)

Directions:

1. Prepare muffins according to directions on box or bag.
2. Add Sweet Heat Chef Signature Sauce, chopped cilantro, lime juice and cheese (if using) to batter mixing thoroughly.
3. Bake according to package directions, I topped each one with 1 cilantro leaf before baking.
4. Serve warm with a drizzle of honey and lime juice mixture for best results!