Sunday, December 12, 2010
Blueberry Syrup
What you need:
1 cup fresh blueberries
3 tablespoons coconut milk
1 tablespoon raw honey
Place blueberries and milk in a pot and cook on medium heat until blueberries soften. Add honey and stir. As you stir, mash the blueberries into the mix to reach desired thickness.
Thursday, December 2, 2010
Pizza Sauce with Carrot
What you need:
2 tablespoons olive oil
2 medium tomatoes
1/3 cup of fresh basil
1/4 cup of fresh oregano
3 cloves of garlic
1/4 cup of fresh carrot juice
1 tablespoon flour (optional)
Juice 1-2 large carrots (or use 1/4 cup carrot puree). Heat oil in a pot on medium heat. Chop tomatoes, basil, oregano and garlic and combine in heated pot. When the tomatoes are soft add the carrot juice and stir. Mix in flour to thicken. Blend in a food processor or blender until smooth.
Wednesday, December 1, 2010
Chocolate Chip Muffins
What you need:
Non-stick cooking spray or butter to grease the pan
4 1/2 cups of all purpose flour
1 cup white sugar
6 teaspoons baking powder
1 teaspoon salt
2 cups semi-sweet chocolate chips
1 1/2 cups almond milk
1/2 cup vegetable oil
2 eggs
1 cup yellow squash puree
Preheat oven to 400 degrees. In a large bowl, mix flour, sugar, baking powder, salt and chocolate chips. In a medium bowl, mix milk, vegetable oil, eggs and squash puree. Add the liquid mix to the flour mix and mix just until moistened. Batter will be lumpy. Bake for 20-22 minutes.
Thursday, November 11, 2010
Blueberry Smoothies
The Recipe
What you need:
2 Large Carrots, Juiced (about 1/2 cup)
1/2 Cup Kefir, your favorite flavor
3/4 Cup Frozen Blueberries
Juice carrots if using fresh carrots. Blend ingredients in blender until smooth. Enjoy! Makes 16 ounces.
The Cost
Carrots - A 5 lb bag of carrots is $3.09 at my local grocery store. This has 20-22 carrots in it, making each carrot $0.16 - $0.14. We'll use the higher price.
Kefir - A carton of Kefir is $3.99. Using 1/2 cup servings allows 8 servings per container, which brings it to $0.50 per serving.
Blueberries - A 48 ounce bag of frozen blueberries is $9.89 (Publix brand). This allows 6 cups per bag of blueberries, so we're working with 6 smoothies. This brings the blueberries to $1.65 per cup.
This brings the total cost of 1 smoothie to $2.47, making it cheaper, fresher and healthier than any store bought or restaurant smoothie.
Wednesday, November 10, 2010
Basic Biscuits
The breakdown of the cost will follow the recipe. Note: Prices may vary by store and location. The prices provided are from my local grocery store, directly from my receipt.
Basic Biscuit Recipe
What you need:
2 cups self-rising flour
1/2 cup no-trans-fat tub butter or margarine
3/4 cup (almond) milk
Preheat oven to 450 degrees. Place flour into large mixing bowl and cut in butter until crumbly. Gradually add in milk and stir until the dough comes off the side of the bowl. Lightly flour a flat surface, pat and fold dough until it is no longer sticky. Use a biscuit cutter or roll into balls. Bake 10-12 minutes.
The Cost
Self-Rising Flour - A $2.99 package of flour has approximately 19 cups of flour in it. This totals $0.16/cup ($0.32 for this recipe).
Margarine - A small tub of no-trans-fat margarine is $2.49, which makes the cost $0.41/half cup.
Almond Milk - A $2.99 half gallon of almond milk contains 8 servings (1 cup is a serving) making each serving $0.37.
One batch of 10 biscuits will cost $1.10. You could make about 6 batches of biscuits and still have left over milk and flour to use in other recipes.
Tuesday, November 9, 2010
Breakfast for 10 for under $10
There is a misconception in our culture that it is cheaper to buy prepared food than to cook from scratch. I'm going to show you that this just isn't true.
Note: Prices may vary by store and location. The prices provided here are from my local grocery store.
What you need:
10 cage free, organic eggs ($2.99/dozen, $0.24/egg)
16 ounce package of ground sausage ($2.99)
1 cup cheddar cheese ($2.00 for a 2 cup package, $1.00/cup)
1 batch of basic biscuits ($1.10/batch, 10 biscuits/batch)
Preheat oven to 350 degrees. Brown sausage in pan over medium heat. While sausage is cooking, lightly beat eggs in a separate bowl. Place browned sausage in a single layer of a casserole dish. Sprinkle half of the cheese over sausage. Pour eggs over sausage and cheese and sprinkle the top with remaining cheese. Salt and pepper to taste. Bake 25-30 minutes or until eggs are cooked through.
The McDonald's $1 Sausage Biscuit is just that - sausage on a biscuit. I was able to make a sausage, (organic) egg and cheese casserole and biscuits for just $7.58! And it tastes great!
Those who are familiar with me know that ground sausage is not a typical menu item around here. I don't like it, and I don't consider it healthy. However, I understand that not everyone likes or wants to eat the way I do. Many people, especially hard working men, love ground sausage. In an effort to stay with the sausage theme, meet the eaters palates and stay within cost, I went with regular ground sausage. At home, you can make this meal healthier by using organic turkey sausage or turkey bacon for close to the same price.
Note: The cheese was on sale, 2 packages for $4. However, even at it's regular price (about $0.50 more) the total cost of the meal is still under $10.
Tuesday, November 2, 2010
Morning Boost Smoothie
What you need:
1/2 cup fresh carrot juice (2 large fresh juiced carrots)
1/2 cup almond or coconut milk
1/2 cup (a handful) fresh spinach
1 cup fresh or frozen fruit
Blend ingredients together and enjoy. If you're using fresh fruit you may want to add some ice for thickness. For those worried about not liking the taste of the carrot juice or spinach, I promise it is barely noticeable. Add a couple of tablespoons of fat-free fruit yogurt to cover the taste more, but it really isn't needed.
Sunday, October 24, 2010
Herb and Cheese Biscuits
What you need:
2 Cups Self-Rising Flour
1/2 Cup No-Trans Fat Butter or Margarine
3/4 Cup Milk
1 Cup Cheddar Cheese
1/3 Cup Fresh Basil (Chopped)
3-5 Cloves Roasted Garlic
Preheat oven to 450 degrees. When oven is preheated, roast the garlic for 5-10 minutes until soft.
Place flour into a large mixing bowl and cut in butter with a fork and mix until flour is crumbly. Mix in cheese, basil and garlic (mince garlic before mixing). Stir in mik a little at a time until the dough comes away from the sides of the bowl. Place some flour on a flat surface and fold dough until it is no longer sticky. You may need extra flour for folding. When dough is no longer sticky, pat it down and cut with a biscuit cutter or roll into balls. Bake for 10-12 minutes.
Saturday, October 23, 2010
Banana Nut Pancakes
This is a fun and healthy spin on a breakfast favorite. My kids love to help make them and eat them!
What you need:
2 Cups Self Rising Flour
1 Cup Milk (we use almond milk)
1 Large Egg White
2 Bananas
1/3 Cup Chopped Walnuts
1/4 Cup (Organic) Pure Maple Syrup
1 Tablespoon No-Trans Fat Margarine or Butter
2 Bananas for Topping (optional)
Sprinkle of Confectioner Sugar (optional)
You could just mash the bananas and put it in the pancake mix, but my kids like to use the mixer. This is what we do - Put the 2 bananas in the mixer and beat. Add egg, milk, flour and walnuts. Mix until smooth. Use a 1/4 cup to scoop mix into a preheated pan on medium heat. Flip when the pancakes are bubbly. Top with butter, maple syrup and extra bananas and sugar.
Thursday, October 21, 2010
Simple, Fresh Homemade Pizza Sauce
What you need:
2 Medium Tomatoes
1/4 Cup Fresh Basil
1/4 Cup Fresh Oregano
Pinch of salt, if desired
Cut up the tomatoes into inch size pieces. Chop basil and oregano. Mix together in a pot and cook on medium-low until the tomatoes are soft and mushy, stirring occasionally. If you like your sauce chunky, then just leave it this way. If you like your sauce thin, mix in a blender. Add a pinch of salt, if desired. Makes about 1 cup.
Homemade Pepperoni Pizza
My family loves pizza! Pizza is always on the menu once each week, even if I try to avoid it. I have tried taking it off the menu, but we always end up with pizza on a busy day or when I just don't feel like cooking. It got to a point when it would make me sick (literally) and I tried very hard to avoid it all together, which is just impossible in this house.
Then I decided to take the pizza out of the restaurant. Instead of settling for picking up or ordering out, I started making our pizza at home. The fresh ingredients brought me back to the joy of pizza and didn't make me sick.
My kids only like pepperoni pizza, but feel free to add your own toppings as desired!
What you need:
1 Cup Homemade Pizza Sauce
10 Slices of Large Pepperoni
5 Slices of Gourmet Mozzarella
1 Large Thin Pizza Crust (recipe for homemade pizza crust coming soon!)
2 Tablespoons Olive Oil (optional)
Preheat oven to 450 degrees. If desired, brush 2 tablespoons olive oil over pizza crust. Coat crust with sauce, almost to the edge. Cut mozzarella into squares and spread across crust. Add toppings. Place pizza directly on the center of the over rack. Turn oven down to 425 degrees and back for 7-10 minutes until crust is crispy.
Tuesday, October 19, 2010
Simple, Low-Fat Fruit Smoothes
What you need:
1 Cup Almond Milk
1 Cup Mixed Fruit - fresh or frozen
(Strawberries, Peaches, Cantaloupe, Pineapple, Red Seedless Grapes)
Approx. 3 Tablespoons fat free yogurt
Mix ingredients together in blender and grind until smooth. Add extra fruit or milk for desired thickness. Only 160 calories and 2.5 grams of fat!
Mixing Tip: Add a handful of fresh, organic spinach. The kids won't know the difference, and spinach is rich in nutrients such as vitamin A, B, C, E and K.
Shopping Tip: Check the sugar on the yogurt label. "Fat-Free" can often lead to higher sugar, so beware. I use Publix brand because it has less sugar than other name brands.
Monday, October 18, 2010
Pumpkin and Butternut Puree
What you need:
A casserole or baking pan with about 1 inch of water
1 pumpkin or butternut squash
A small amount of water
Storage bags
Preheat the oven to 400 degrees. Cut the pumpkin or butternut in half (you may need to cut the pumpkin into quarters depending on the size of your pan). Remove the seeds. Place the squash meat side down in the baking pan with water. Bake for 55-60 minutes or until squash is tender. Allow to cool. Place in blender or food processor with a small amount of water and puree until creamy (about 2 minutes). Store what you will use within a few days in the refrigerator, and store the rest in freezer bags (using 1/2 cup portions).
Simple Pumpkin Pancakes
What you need:
2 Cups Self-Rising Flour
1 Cup Milk (We use Almond Milk)
2 Large Egg Whites
4 Tbsp Pumpkin Puree
1 tsp cinnamon
No-trans-fat, soft tub margarine and a sprinkle of confectioners sugar
Mix all ingredients except margarine and sugar in a bowl until smooth. Spray pan with non-stick cooking spray and pre-heat on medium high. Use a 1/4 measuring cup to scoop batter into pan. When the pancakes begin to bubble, flip and cook for another 1-2 minutes. Remove from pan, spread on some butter and sprinkle a little confectioners sugar on top (I use about 1 teaspoon for 3 pancakes).
The kids love to have a cup of Almond milk to drink along side their pancakes. My daughter even likes to dip the pancakes in the milk.
Monday, October 11, 2010
Making Stock
The first key to saving money and making good stock with fresh food is to buy whole products - whole chicken and ham, not partial. Using the chicken in soups and casseroles allows me to use 1 chicken for at least 2 different meals, and I can freeze the stock for future use. I'll be using chicken as the meat in this recipe, but ham may be used as a substitute.
To make the stock, fill a pot with water and bring to boil. While waiting for water to boil, prepare vegetables to add to stock:
1 small onion, peeled and cut in half
2-3 cloves of garlic, cut in half
2-3 large carrots, peeled and cut in half
*More vegetables, such as celery, may be used if desired.
Add the vegetables to the water. Rinse chicken and add to boiling water. Let chicken boil for about 5 minutes, then cover and simmer on low for 6-8 hours.
Tuesday, August 10, 2010
Pretzels Make Me Sick
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Monday, February 1, 2010
Anti-Candida Recipes
ACV Tonic
16 oz of water
1 TBSP of unrefined virgin coconut oil
1 tsp of organic flaxseed oil
2-3 tsp of unfiltered Apple Cider Vinegar (ACV)
*Add coconut oil to water and warm (can be heated in microwave for 1-1:15 min). Stir coconut oil to complete melting then stir in remaining ingredients.
Daily Massage Oil
1TBSP unrefined virgin coconut oil
1-2 tsp organic flaxseed oil
*Coconut oil is a solid unless heated. Mash the coconut oil into the flaxseed oil and mix well. When you massage the oil onto the skin the leftover "bumps" will liquify and absorb into the skin. This can be used all over the body but is especially useful on a skin infection caused by Candida. It is the perfect follow up to the ACV wash (below).
ACV Wash
8 oz of water
2-3 tsp of ACV
3-5 drops of Grapefruit Seed Extract (GSE)
2 drops Tea Tree Oil (TTO)
*Mix ingredients into a bowl. Dip a wash cloth into the mixture and dab onto affected skin. This is particularly good for treating thrush.
Yoni Powder (Thank you Vanessa!)
1 Cup of fine white clay (can be found at most natural food stores)
1/2 Cup of corn starch
2 TBSP of Black Walnut Hull Powder
2 TBSP of Myrrh Powder
1 TBSP Goldenseal Powder
2-3 drops of TTO
*Using a wire whisk, mix ingredients together. Put some in a spice jar with a shaker top for easy application. Store the rest in a glass jar with a tight lid. Keep away from moisture.