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My first attempt at Juicing

7 Jan

My sister got me a juicer for Christmas this year because I had been talking about how interested I was in trying a cleanse or a juice fast. I looked up a few recipes and went shopping yesterday for ingredients for 4 different juices I wanted to make. I decided to start with the easiest and least complicated juice recipe, and thought I’d share.

picstitch

Supplies:

1.5 cup raspberries
2 cups strawberries
2 cups blueberries
a juicer

Dump all of these items into the juicer.

What I learned from juicing: 

-it’s very expensive.
-a ton of ingredients only makes an itty bitty amount of juice.
-it’s very addictive and I’ll probably be juicing a few times a week.

If anyone is an expert juicer- I would love to learn some new recipes! I found some great ones here as well. Also, any tips or ideas on how to keep the price of juicing low so I don’t go broke, or how to re-use the pulp- I’m all ears.

-Emily

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Gobble it up veggie tray

22 Nov

Happy Thanksgiving everyone! Had to share this adorable veggie platter that my friend Amy made for Thanksgiving. It was just too cute not to post 🙂

Anyone else get creative with their dishes this year?

-Emily

2 ingredient Pumpkin Muffins

11 Nov

Guest blogger, Stephanie, cooked up some quick and easy muffins that she wanted to share with all of you. These are a little too easy and perfect for the Fall season.

Supplies:

1 box yellow cake mix
1 can pumpkin (15 oz)
mixing bowl
muffin tin

“1 box cake mix (yellow) and one can pumpkin (15 oz). Pour the cake mix into a mixing bowl, then add the pumpkin and mix! Pre-heat oven to 350 degrees and bake for 20-25 minutes! About 1 1/2 teaspoons of mix per muffin.

I needed something to make for a food day at work, so I stalked down some recipes on pinterest and this was the easiest! Only 2 ingredients! And it was a huge hit!”






Thanks for the great fall recipe, Stephanie!

-Emily Jo

Katie’s Go Green Breakfast Smoothie

3 Oct

Here’s a little recipe that my friend Katie made and wanted to share with you guys!

“Loved this Go Green smoothie. All the nutrients in the spinach but you can’t even taste it! You really just taste the banana and pineapple! Feel free to substitute any fruit to mix it up a bit. This is super filling too, perfect for the dieter looking to substitute a meal.” -Katie

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Supplies:

baby spinach

pineapple

2 bananas

yogurt (optional)

protein mix (optional)

water

blender

Throw two handfuls of baby spinach in your blender. Cut up 1 cup pineapple and 2 bananas into chunks and toss them in the blender too. Add 1 cup of yogurt to make it more creamy, or add a scoop of protein mix (or both!). Add 1 cup water, blend, and enjoy! This is perfect to make at the beginning of the week and then put in the fridge and just pour yourself a glass each morning.

Apple Crisp Sangria

25 Sep

I love Fall, and I love Sangria. So combining the two seemed like a great idea to me. Here’s a yummy recipe for Apple Crisp Sangria that is perfect for those chilly Fall days.

Supplies:

2 Apples

Bottle of Chardonnay

2 Cups Peach Schnapps

1/4 cup Agave or Honey

2 Oranges

1 lemon

1 lime

2 cinnamon sticks

2 slices of fresh ginger

1 bottle Club Soda

Cinnamon

Sugar

Ice

Pour the Chardonnay, Schnapps and Agave or honey into a container.

If you like your Sangria really sweet, maybe try a Riesling instead. I’m not a fan of the super sweet in my adult beverages though, so I stuck to Chardonnay and it came out great.

Quarter 1 orange…and toss it in.

Slice up your lemon and lime and throw them in too.

Time to toss in those two little baby ginger slices.


Drop your 2 cinnamon sticks in there as well. Now refrigerate. I know you want to chug this right now…but let everything sit overnight so all those great fall flavors seep into your drink.

So after you let this drink sit for at least one night, strain out your liquid and throw out all of your soaked fruits and cinnamon sticks. Pour in your club Soda and add some Ice.

Here is the fun part (besides the drinking part). Mix up a little cinnamon and a little sugar on a plate. Moisten the rim of your glass (I used an orange around the rim) and dip your glass in the mix.

Chop up your other apple and orange and drop the pieces in your new pitcher. Garnish each glass with a few apple slices and a cinnamon stick, and there you go! Now sit back, relax, and enjoy.

–Emily Jo

Summertime S’mores

15 Jul

I was having a few ladies over last night for some glasses of wine and laughs and wanted to make an easy dessert.  Everyone that knows me knows I hate grocery shopping, so my cabinets are pretty bare, but I had some s’mores stuff left over from a camping trip so I decided to work with that.

Supplies:
Chocolate
Graham Crackers
Peanut Butter
Marshmallows
Sprinkles
Cookie Sheet
Tinfoil
Stove or microwave
This is a fun and easy dessert if you have little ones who want to help in the kitchen.  It’s all pretty kid friendly (minus the stove part)
Lay out your grahams and spread a layer of peanut butter on each. Plop a marshmallow on top and put them in the oven at 350 degrees.  They only need to be in there for about 5 – 10 minutes so check on them every few minutes and pull them out when your marshmallows begin to expand.
Melt your chocolate via stovetop or microwave. (I chose microwave, my apartment was about 91 degrees when I made these so I was trying to not keep adding heat to it)
Take out your graham crackers from the oven, top them with another graham and drizzle your chocolate over the top.  I originally tried just dipping them in the chocolate but they are so gooey and slippery from the peanut butter, it’s much easier to just drizzle.  Then I sprinkled some pink sugar crystals over the top (because clearly this wasn’t sugary enough)
Pop them in the fridge for about 2 hours…
…and enjoy!
It got a Katie thumbs up approval.
I learned 2 things from making these: 1- I’ve clearly been living a lie because spellcheck just informed me that it is ‘marshmallows’ not ‘marshmellows’. and 2- anything you add peanut butter to just makes it that much better.
–Emily Jo

Margarita Tarts

5 May
Happy Cinco de Mayo! I have been in a major creative rut, I’m blaming the weather, but I think the supermoon may be pulling me out of it and just in time for my favorite Mexican holiday! My friend is having a party tonight, and I decided to bake a sweet treat to bring with me. It’s not a Cinco de Mayo party without some margaritas, so I whipped up some single serving margarita tarts!
Ingredients:
Crust –
1 1/2 cups graham cracker crumbs
1/4 cup butter melted
1/4-1/2 cup unsweetened coconut
2 tbs sugar
Filling-
14 oz can of sweetened condensed milk
4 large egg yolks
1/2 cup fresh lime juice
1/4 cup tequila
2 large egg whites
1 tbs sugar
Preheat oven to 325 degrees.
Here it is – you can see I substituted vegan butter for the regular, and I also ground up my own graham cracker crumbs in the food processor.
Start by making the crust. Add the graham cracker crumbs, coconut and melted butter into the food processor(or a bowl blended by mixer or hand would work as well), and blend until it starts to come together a bit.
Then put heaping spoonfuls into lined muffin tins and pat down into the bottom.
Next, juice the limes. I ended up using 4 limes and had a bit over the 1/2 cup of juice that the recipe calls for. I love limes, so I used all the juice anyways. And you can see, my favorite way to juice any citrus is to roll it on the counter to loosen it up then use a fork while squeezing to really get it all out.
Mexican limes – keeping it authentic over here.
Now on to the filling. Mix together egg yolks, sweetened condensed milk, lime juice and tequila and set aside. It was at this point that I decided to put some lime zest in as well, though in retrospect, I wish I had blended it into the crust instead.
In a separate bowl, whip the egg whites and sugar until it forms soft peaks.
Then fold in about half of the egg, juice, tequila mixture. Once incorporated, add in the rest and fold until blended.
Using a 1/4 cup measuring cup, I portioned out the filling, leaving the cups about 2/3 full. They will rise a bit in the oven.

Bake for about 20 minutes or until they have risen and a toothpick comes out clean. Allow to cool completely on a rack then chill until ready to serve. These taste like little fluffy key lime pies, and the tequila taste is very faint, so if you didn’t want to add the tequila, it wouldn’t matter too much. Or if you wanted a stronger flavor, add some more!
Then break out your mustaches and party like you’re Mexican!
–Heather
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