Zucchini Bites

I had to try this after seeing it so many times on pinterest and knowing how deeply I love zucchini. So I'll spare you the chit chat and we can get right to the action. I made mine in a regular muffin tin so of you do the same. Add an extra 5-10 minutes bake time.

Zucchini Bites

- 1 cup zucchini, grated

- 1 egg

- 1/4 yellow onion, diced

- 1/4 cup Parmesan cheese

- 1/4 cup Italian style bread crumbs, or whatever you have on hand

- salt and pepper to taste


1. Preheat oven to 400 degree F. Spray a mini-muffin tin with nonstick spray, set aside.

2. Grate the zucchini and then place in a dish towel to squeeze out the excess water, like when using frozen spinach. If you skip this part, the middle of the zucchini bites will be really soggy while the outside gets crispy.

3. In a bowl combine, the egg, onion, cheese, bread crumbs, zucchini, salt and pepper.

4. Using a spoon or a cookie scoop, fill the mini muffin cups to the top. Bake for 15-18 minutes, or until the top is browned and set. If you are using a regular muffin tin add 5-10 minutes bake time.

Juicing

So I'm on day two of phasing into my juice diet. (don't worry it's not a permanent liquid diet) I was going to do breakfast and lunch today but I cracked. I had a somewhat healthy sub for lunch but oh well. I need to make some major changes in my diet and really kick the processed garbage once and for all. I figure a juice diet is the best way to kick start it. No joke, when I drink my juice I feel like I have more energy and can think better. Then when I eat dinner I just feel so heavy and blah. I can't wait to see how this goes.

This is what I turned into juice this morning.

Strawberry-Grape Juice

Oh so damn good. I love juicing. How did I forget about this? This morning I turned this:

4 celery sticks
1 cup seedless grapes
2.5 cups of strawberries

Into this:

And enjoyed it most of the day today. Ok all of the day. I already can't wait to figure out what to drink tomorrow morning.

Carrot Celery Juice

So as I mentioned before I have been trying to get juicing back into my diet. Today I tried a new breakfast combination. After having my good bye buffalo chicken pizza last night for dinner, this breakfast truly was like day and night. Lately I haven't felt like my body was running right and I'm positive it's because of the 'fuel' I have been putting into it lately. Hopefully I will see a change soon. I'm tired of the same old same old.

So cheers to bigger better things?

Carrot Celery Juice
1. Juice 4 medium washed carrots.
2. Juice 2 celery stalks.
3. Stir and drink.

Spring Fever

I have caught the warm weather bug. So basically I have been spending my time far away from my computer and out venturing in the sun. I know, I know. I'll be back on track soon. I have decided I need to refocus on my weight loss. I have been great with going to the gym and keeping up with it but when it comes to the diet piece of it, I am slacking.

So the long and short is that I will be incorporating juicing back into my diet. I really feel my body functions better when it's receiving as many fresh fruits and veggies and possible. I am somewhat picky when it comes to eating and sometimes I have so little time in my day I can't always make a proper meal. So back to juicing it is and no more fast food! Expect to see posts about my juicing that way if I commit to sharing it with you I will have to commit to doing it.

Hope all is well and sunny where you all are.

Pancake sandwich

This weekend I took off to visit some of my friends in New York. It's been a while since I've seen them and I had to get out here before they move again across the country. We always do some of the most random things. This mornings breakfast was no exception.

For breakfast they introduced me to the pancake sandwich. It's probably the perfect combination of breakfast in a sandwich. Pancake. Egg. Bacon. Syrup. Pancake. So good! Probably the perfect morning munchie.

Knitting

So with my knitting I recently became so frustrated with my stirrup socks I decided to unravel and start over. I was getting frustrated with not being able to knit 2 even socks. So now I am knitting 2 socks on a circular needle and I will never do it any other way.

I'm more than halfway done now and I am so excited. I can not wait to wear these suckers every day.

Brown Banana Bread

I swear, I need to take it easy on the bread. But its such a comfort food for me I cant help it. I have such fond memories of banana bread. I have never tried a banana bread with brown sugar so I figured I would give this one a try. I am still on the fence about it. It's not my favorite banana bread but it ranks. 

Banana Bread

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Strawberry Orange Bread

I have been on a total bread kick lately. I have had a bunch of dehydrated strawberries that just needed to be turned into something. So this was my answer. You don't need to use dehydrated strawberries, fresh is fine as well. 

Strawberry Orange Bread

Ingredients

Bread

• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 2 1/2 cups white sugar
• 1 1/8 cups vegetable oil
• 3 eggs
• 1 1/2 cups milk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 cup chopped strawberries
• 1/4 cup orange juice

Optional Icing Mixture

• 3/4 cup confectioners sugar
• 1/4 cup lemon juice

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
2. In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, orange juice, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
4. If you want an icing mixture, combine lemon juice with confectioners sugar a tablespoon at a time and stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.

Lemon Poppy Seed Bread

So it's been entirely too long but I have been somewhat busy. A few weeks ago a favorite and best friend of mine was in town for her birthday weekend. During her stay her family threw her a brunch to which I was invited and thought, awesome excuse to bake something delish.

So I have made this recipe a few times and I keep tweeking it. This mixture seemed to go over well. I was able to make some muffins and a loaf. Just because I like variety.

Lemon Poppy Seed Bread

Ingredients

Bread

• 3 1/2 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 1/2 tablespoons poppy seeds
• 2 1/2 cups white sugar
• 1 1/8 cups vegetable oil
• 3 eggs
• 1 1/2 cups milk
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons lemon extract

Icing Mixture

• 3/4 cup confectioners sugar
• 1/4 cup lemon juice

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
2. In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
3. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
4. Combine lemon juice with confectioners sugar a tablespoon at a time and stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.

I'm melting!

I'm pretty sure I broke my blow dryer making this. Hopefully not because I wasn't done.

Easy Chicken Pot Pie

Chicken pot pie brings back some special memories for me everytime I see it or eat it. I always remember being a child and asking my dad on Sunday nights what was for dinner and he would reply, "chicken pot pie and I don't care" every time. It was a Sunday night staple when I went to see my dad and I love it. Back then thought it was usually willow tree chicken pie and a side of vegetables. This recipe puts it all together as one and takes almost no time at all to prepare.

Easy Chicken Pot Pie

Ingredients:

• 1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
• 1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
• 1/2 cup milk
• 1/2 teaspoon dried thyme
• 1/4 teaspoon of pepper
• 1/8 teaspoon of poultry seasoning
• 2 packages (16 oz each) of frozen mixed vegetables, thawed
• 1 1/2 cups cubed cooked chicken
• 1 package of jumbo biscuits

1. In a large bowl combine the soups, milk, thyme, pepper, and poultry seasoning. Stir in vegetables and chicken.
2. Transfer to a greased 13x9 greased baking dish. Top with jumbo biscuits.
3. Bake uncovered at 350degrees for 40-50 minutes or until filing is bubbly and biscuits are golden brown.

Valerian Tea

Some people forget that some of the strongest and most powerful ways to relax come from things we find in nature. Many people either don't have the time or need a quick fix. But if you can take the time to take pleasure in herbal recipes, you will find it's worth the extra time.

For my birthday this year my closest friend Katie gave me a wonderful book filled with herbal recipes and some herbs to make a valerian tea. At the time, and still now I have been going through a period in my life where I find my self extremely stressed and anxious more often than not. With no real triggers to pin point I can only assume that there is something off with my bodies balance. So I have been spending a lot of time trying to find different things to relax, hence the knit night and excessive tea habit. I have always known valerian root to be a "relaxing" herb if you will. Whenever I would go to my local herb and tea shop the owner would give her cat valeria root and the cat would almost immediately become relaxed. I've always wanted to try it but wanted to make sure I read more of the how to's in the book Katie got me before jumping in.

So I went for it and I was pleased, and relaxed.

Valerian Tea

Ingredients:

• 1/2 tsp licorice root
• 2 tsp lemon balm
• 1 tsp valerian root
• 1 1/2 cup water

1. Decoct the licorice root for 15 minutes. Do this by putting in a sauce pan with 1/2 cup cold water and heating on low till simmering.

2. Turn off the heat and add the lemon balm and valerian root. Allow to infuse for 45 minutes.

Valerian Root

Lemon Balm

Licorice Root

3. Strain and drink.

You can strain this from the pot or transfer it to a french press. My advice to you is that if you are going to use a french press, be sure to NOT use the same one you use for coffee to avoid the flavors mingling.

Freezeable?

A lot of people ask me how I cook, bake, prepare food for one person. I didn't always have a great system in place. I used to make a meal and that was all I ate all week for lunch and dinner because it's difficult to make lasagna for one. Over time I have made a system for myself of portions and freezer storage. This has, believe it or not, saved me money and time. I find myself spending most of the weekend, when I have free time, baking and cooking meals to my hearts content. I will make a different lunch and dinner each day and portion it out so I can freeze the remained into "frozen dinners" if you will. Then during the week I have an assortment of things to eat for lunch and dinner and I don't have to listen to people say, "Lasagna again?!"

When I do tell people what my system is, they usual say something like "I didn't think you could freeze that." So I recently came across this great blog article by a stay at home mom named Andrea. It was so through and really makes it easy for someone new to freezing to understand the ins and out. So instead of me posting all my tips and tricks, feel free to take a look at Freezeable Foods. You might even find a new trick or two to save your self the two thing we could all use more of: time and money.

This is the inside of my freezer.

DIY Vanilla Extract

I started making my own vanilla extract when I was in college and on a much tighter budget than I am now. I did some research and found that it is extremely easy to make and super cost effective. Plus it I personally feel if gives more vanilla flavor to whatever your making that store bought extract, and saves you a bunch of money. You basically need 3 items which you can get for under $5: stick vanilla beans, liquor, and a jar. I personally save every glass jar that comes into my kitchen so I have one that I reuse to make my vanilla extract.

So what do I do?
Now all you are going to do is add these things together, shake, and wait. That simple!

What type of liquor?
For picking your liquor, I personally prefer vodka because of its neutral or flavorless quality allowing the vanilla to really do it's thing and come through. You can try experimenting with many different type of liquor, some people prefer to use rum, but whatever liquor you choose make sure it is AT LEAST 80 proof (or 40% alcohol.) I prefer 100 proof. You won't need to worry about anything having a "alcohol" taste to it because when heated sufficiently, the alcohol burns off leaving you with just the aromatic and flavorful vanilla essence.

Where can I find whole vanilla beans?
Sometimes you need to shop around for this. I find that buying from a tea shop or herb supply/holistic store is going to give you the best product and cheapest cost. I usually am able to purchase 1-3 bean for less than $1 at a tea and herb shop nearby my house. Some people have a few online sources that they like but I haven't done enough research to point you in the proper direction. If you have a great online resource for herb and spices please feel free to comment below.

How do I prepare it?
Preparing your vanilla extract is simple.

Your first step is to prepare your glass jar by sterilizing it. You can do this by placing the jar open side down in a pot of boiling water. Make sure to sterilize the lid as well. Let them boil for 10 minutes to completely sterilize. Once the jar is sterilized and cool you can prepare your extract.

For every 1-3 vanilla beans, depending on their size, you will need 1 cup of liquor. Cut the beans open lengthwise with a pair of scissors or a sharp kitchen knife to expose the beans and place in a clean glass jar that has been sterilized. The cover your beans with liquor. Make sure the jar seals tightly and give it a few shakes.

Once prepared, you will need to place the jar in a dark, cool cabinet and leave it there for around 2 months, shaking it one or two times each week. Over time you will see the liquid getting darker. (If you used rum, don't be surprised if it does not appear to get that much darker as the liquor its self is a darker color.)

After 2 months, feel free to use and enjoy it often. One of the best things about this is that you can continue to add to it by refreshing it with vanilla beans and liquor. Because it's primarily alcohol it can last a seeming eternity. So go on now, give it a try.

Cake Balls (and Pops too!)

Tonight I am making a tried and true favorite of mine: cake balls.

I have been a huge fan of bakerella since way back in the day. (AKA when I was in high school.) Tonight when I was out shopping I found a cherry chip cake mix and thought, I have red candy melts at home. LET'S DO THIS! So here I am making cake balls/pops.

Cake Pops!

I had bought a machine to try and make them because before I thought that the process was tricky and possibly to fattening. So the idea of making just cake balls with no frosting seemed like a good idea. Let me tell you, in my opinion, this machine was a waste of my money. The balls didn't bake right and tasted smokey and we a far cry from the delishness of an original cake pop. So if anyone wants this machine, let me know. I used it once and I don't plan to use it again!

Making cake balls (or pops) is worth the extra seemingly difficult steps it may take.

What you will need is:

• 1 box cake mix
• 1 can frosting
• wax paper
• candy melts
• sprinkles (optional)

Next you will need to follow some not so complicated steps:

1. Bake your cake mix like you normally would and allow to cool. Once cooled, cut the cake into 4 even sections. Rub the cake together over a large bowl to crumble evenly. Add in the frosting and stir.
2. Use your hands or a cookie dough scoop to roll the "dough" into even balls no bigger than a quarter. Place the balls on a piece of wax paper on a cookie sheet.
3. Place the sheet in your freezer for 15 minutes to cool. After 15 minutes, transfer to your fridge and prepare your candy melts.
4. To make cake balls, place a tooth pick in each of the balls then dip into the candy melts until completely covered. Make sure to tap off any excess. And place on wax paper or into cupcake papers. Remove tooth pick and use tooth pick to fill in the cake ball hole with candy melt. Decorate however you like or allow candy melt to harden.
5. To make cake pops, place pop stick in candy melt to get a tiny bit on the end and press gently into cake ball. Allow to harden. Dip cake pop into candy melts and cover completely tapping the end of the pop stick gently to shake off excess candy melt. Place the end of the pop in a styrofoam block or cake pop decorating tray to allow to harden.

That's pretty much it with endless decorating possibilities! Have fun with it. It really is worth all the steps, so don't try to skip out and use a cake ball maker! These are the ones I made:

Repeats!!

Tonight I was super lazy and tired so I decided to redo a recipe I previously did. Minty chippy brownies never disappoint! It had been a long day at work so I decided I needed a reward. This would be it.

Random Rant - kandi bracelets

So lately I have been seeing a lot of people online selling 'raver' bracelets or 'kandi' jewelry. I hate to be a Debbie downer but I am completely against this. It's over priced plur wear. The original point of kandi was to be a homemade item by the individual to exchange with new friends they met by exchanging the kandi kiss, handshake, or just trading as a way to remember each memory of each new person in the community met. Buy and selling in my opinion defeats the purpose because the jewelry is not make by you for another individual with love. You may as well have bought them an item from hot topic or something because the whole purpose behind the bracelets is defeated. Not to mention, the cost of plastic beads and string is so dirt cheap the cost of one bracelet is equal to the cost of supplies to make 100+ bracelets.

Some people will say well this 3d bracelet is a lot of beads and took a long time to make. Yeah well, years back believe it or not we traded bracelets of equal value or gave a bigger flashier bracelet to our closest friends and loves of our life. Selling his jewelry just rips away any meaning he community gave to it. Think about it.

I'd love to hear your thoughts on this. Personally thought, I am sticking to my stance on the issue.

Crockpot Kale Soup

I am the soup queen in the winter. It's magically all I crave and all I want to eat. Warm. Delish. Soup. So with today being a holiday and a day off from work I decided to make some soup to last me for the next two weeks or so. I mean in all honesty, I wind up freezing 90% of what I make and soup is no exception. 

When it comes to soups it is a labor of love but there is no need to over-complicate it. Feel free to swap things in and out as you please. If you want to make a vegetarian kale soup, leave out the meats and use vegetable stock or just plain old water. One of the things you may want to do however, is soak your beans over night. Why? Because let's face it, beans can make you gas-y. If you want to cut down on some of that believe it or not, soaking beans can help remove indigestible complex sugars. It will also significantly cut down on your cooking time preserving nutrients and proteins that makes beans so beneficial. All you need to do is rinse and sift through your beans like you normally do and then cover with and leave to soak over night. In the morning rinse them and you are good to go.

Kale after being prepped

Sliced Potatoes

These are the meats I used

Another thing I do to save some prep time is make the most out of my prep machine. I love my prep machine. If you don't have one and cook often, consider getting one. All I needed to do for this recipe, is peel and prep the veggies and meats, pop in my slicing disc, and send everything through the machine. Even the kale and potatoes. Plus the thinner the potatoes the fast they cook.

So, this is the recipe I used. Feel free to adapt it and make it your own after all, that's half the fun right?

Crock Pot Kale Soup

Your crockpot will look full once everything is added and raw

for a 5 qt crock pot

Ingredients:

• 1/2 head of kale, chopped
• 1 medium onion, sliced
• 3 carrots, sliced
• 2 potatoes, cubed or sliced
• 2 links of linguica, sliced
• 2 links of chorizo, sliced
• 2 cups red kidney beans, soaked
• 5 cloves garlic, minced
• 32oz organic beef flavored culinary stock (substitute with bouillon cubes)
• Water
• Salt and Pepper to taste

Steps:

1. Add stock to crockpot. Add in ingredients one by one stirring after each addition. Cover ingredients with water.
2. Set crock pot to high for 6 hours or low for 10 hours and wait.
3. Add salt and pepper to taste and enjoy.

The finish product.

Strawberry Muffins

I meant to post this a while back but completely forgot. It has been a super busy past few weeks. Maybe two or so weeks ago my friend Emily crashed at my house. She had been going through a really rough in her life and I was trying to think of what I could do to brighten her morning. Well, can I say, nothing cheers me up quite like a delish dish. So I baked her breakfast. We both are unnatural red heads so I wanted to go with something red or pink, so strawberry muffins it is. The only thing I did different than the below recipe is that I used dehydrated strawberries. I have been dehydrating a lot lately because I am a single person who loves a vast variety of fruits but never can seem to eat them fast enough. Hence, dehydrating and storing.

Any way, with out further adue:

Strawberry Muffins

Ingredients

• 1/4 cup canola oil
• 1/2 cup milk
• 1 egg
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup white sugar
• 1 3/4 cups all-purpose flour
• 1 cup chopped strawberries

Directions

1. Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
2. In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
3. Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans. 

FYI: I use a dough scoop to make my muffins into more small ball like entities.  Then I wind up with more muffins and smaller servings, since I am trying desperately to lose weight.

Nutritional Information 

Amount Per Serving  Calories: 233 | Total Fat: 8.2g | Cholesterol: 28mgAllRecipes.com