Almond Butter Made Easy

I am on a three day detox that calls for almond butter.  My local stores do not carry almond butter I did not have time to go to my regular health food stores.  You know eating healthy takes a lot of time and planning.  I have to go to 3 to 4 separate stores, sometimes on opposite ends of the city, to get everything I need.  Sorry that was just a random thought.  I decided to grab some bulk almonds and make my own.

This took a little patience, but very easy.  Just two ingredients roasted almonds and salt.  Because this was an experiment I did a small batch.  I used one cup of roasted almonds and 1/2 teaspoon salt.  I used my Ninja blender, you can definitely use your food processor.  Place your ingredients in your blender and blend.  The trick is that you have to scrape down your sides often.  Blend and scrape your sides, blend and scrape your sides.  I would say it took a good 20-25 minutes to get a creamy consistency.  Keep going it takes patience but it is worth it and I promise it will become creamy.

Blend and scrape sides, blend and scrape sides...

Finally creamy!  I took mine a little further, you can stop when you reach your desired consistency.

Store in a mason jar in the fridge for up to two weeks.

Let me know what you use your almond butter for.

Skillet Nachos

I cook at least 5 days a week.  Sometimes I run out of ideas for new and creative meals so many nights of the week.  Sometimes I am just too tired to be imaginative.  One night I had defrosted some Naked Ground Turkey from Stew Leonard’s and I was just too tired to think of some new to do with ground turkey.  I had already prepared pasta, meatloaf and meatballs that week so I was completely out of ideas.  While sitting on the couch contemplating my ground turkey dilemma, a commercial came on for tacos.  Now while I never use those taco seasoning packets I took the inspiration, Mexican.  I cook many Mexican dishes including enchiladas and Mexican lasagna, however these require a lot of work.  I needed something tasty, quick and low maintenance.  I began to peruse the pantry to see what I have on hand and I had just purchase some organic tortilla chips.  It was decided, we are having nachos for dinner.  I know nachos are usually a snack food not a main course.  I had to add some ingredients to create a main course to satisfy the big appetites in my house.  Believe me I had my skeptics.  As my husband walks in from work, before he says hello, he says “nachos for dinner really?”  After his first bite, all skepticism went right out of the window.

This dish really turned out to be a healthy hearty meal.  You can even serve with some shredded lettuce and chopped tomato.  I did not bother in my house because I would have been the only one to eat it.  I hope you try this quick weeknight meal and enjoy it as much as we did.

In a large skillet, brown your ground turkey.  Toss in your diced onion and cook for 3 minutes.  Add all of your seasonings (onion powder, garlic powder, red chili flakes, chili powder, cumin, salt and pepper).  I said salt and pepper to taste because I cook with very little salt, not enough for most people, and a lot of pepper, too much for most people.  Stir that around for a few minutes to allow the seasonings to become fragrant.

Now you can add your salsa, water, corn and cooked brown rice.  Stir well.  Cover and let simmer for 10 minutes.  Add your cheese, cover again and let the cheese melt.  I only used about ½ cup of the cheese.  Feel free to use as much or as little to fit your dietary needs.  Side note - in the ingredient list I said one jar of all natural salsa.  I did not specify because there may be a particular salsa you like.  Any salsa will work.  Here I used Newman’s Black Bean and Corn Salsa.  Yes, it has actual black beans, which added fiber and protein.  If you cannot find this particular salsa, you can always add ½ can of black beans to your dish.  Also for the brown rice, I used the 10-minute boil-in-bag rice.  I boiled it, set aside then added it to the dish.

Arrange nachos on a plate and top with mixture and sour cream.  Oh wow, think I need to make this dish again!  Enjoy…

Ingredients

1 pound ground turkey

1 medium onion diced

2 teaspoons onion powder

2 teaspoons garlic powder

½ teaspoon red chili flakes

2 tablespoons chili powder

2 teaspoons cumin

1 teaspoon smoked paprika

Salt and Pepper to taste

½ cup water

1 16oz jar all natural salsa

1 ½ cup frozen corn

2 cups brown rice (precooked)

1 cup shredded Mexican or taco cheese blend

Sour Cream

Tortilla Chips

In a large skillet, brown your ground turkey.  Toss in your diced onion and cook for 3 minutes.  Add all of your seasonings (onion powder, garlic powder, red chili flakes, chili powder, cumin, salt and pepper).  Stir that around for a few minutes to allow the seasonings to become fragrant.

Add salsa, water, corn and brown rice.  Stir well.  Cover and let simmer for 10 minutes. 

Add cheese, cover again and let the cheese melt.

Arrange nachos on a plate and top with mixture and sour cream.

Can also be served with shredded lettuce and chopped tomato.

Yummy Baked Apples

Living in New York City you have access to just about anything you could imagine.  As I finished my degree in Holistic Health Counseling I began to appreciate the infamous farmer’s market in Union Square.  This farmer’s market was a regular stop for me and when I stopped working in the City, it was the thing I missed most.  That is until I discovered a fabulous farmer’s market close to my home.  Every Sunday morning during the summer and fall this farmer's market is my first stop.  They have fresh veggies, dairy, fish meats, fruits, honey and specialty cheeses.  There is one farmer that I have become fast friends with because he brings me the best apples and pears I have ever tasted.  They have a large variety of apples each with distinctive flavors good for just eating or a plethora of dishes.  I have also completely fallen in love with the brown sugar pear!  Oh my goodness, it is so sweet it is like eating candy.  When you bite into it the juice just runs everywhere.  My mouth is watering just thinking about it.

Inspiration for these baked apples came from a recipe Crumbs &Crafts published.  Of course I added my flavors and came up with another winning recipe.  I knew exactly where I was going to get my apples and which kind I was going to use.  I decided to use the Crispin Apple.  They are sweet with a slight tang, which is perfect for baking.  Of course, I picked up some pears for eating and baked one of those also to see how it would come out.  The kale was also vibrant and green, used it to make some kale chips, oh that’s another recipe.

As you will see in the picture, the apples and pear are huge.  So, instead of coring and stuffing them I cut them in half which still made a very generous portion.  I love baked apples it is like have apple pie with a lot less guilt (guilt referring to the fat and calories).  I topped the apples with a little homemade vanilla ice cream and I was in heaven.  This is apple season and there is nothing like having this sweet warm treat on a chilled fall day.

Preheat your oven to 350.  You very few ingredients to make a delicious baked apple.  Apples (here I have apples and one pear do you see the size), butter, oats, whole wheat flour, brown sugar, walnuts, vanilla, pumpkin pie spice and ginger.

In a medium size bowl add all of your ingredients.  Can't get any easier than that.

Combine ingredients with a fork, I actually use my fingers.  The mixture should be moist and slightly stick together.

Wash and dry your apples (and pear).  Cut in half and with a teaspoon remove the stems and seeds.

Fill your apples (and pear) with your streusel mixture.

Bake at 350 for approximately 30 minutes depending on the size of your apples.  Apples will be softened and the streusel will have browned.

I topped with my homemade vanilla ice cream.  Yum, yum, yum...  By the way the pear turned out great also.

Ingredients:

5 medium to large apples

1/4 cup softened butter

1/2 cup oats

1/2 cup whole wheat flour

1/2 cup brown sugar

1 teaspoon pumpkin pie spice

1 teaspoon vanilla

1/2 teaspoon ground ginger

1/4 cup walnuts or pecans

Preheat oven to 350.

In a medium size bowl add all of your ingredients.  Combine ingredients with a fork.  The mixture should be moist and slightly stick together.

Wash and dry your apples.  Cut in half and with a teaspoon remove the stems and seeds.  Fill your apples with your streusel mixture.

Bake at 350 for approximately 30 minutes depending on the size of your apples.  Apples will be softened and the streusel will have browned.

Vegan Oatmeal Chocolate Chip Cookies

No, I am not a vegan nor am I contemplating becoming one.  I work with some people who follow a vegan diet in my holistic health practice and have been contemplating creating recipes for my vegan clients.  Of course, with my life being so hectic these recipes were pushed to the back burner.  That is until one night when my husband had to have red velvet cupcakes.  I know, I have holistic health practice and my husband has a sweet tooth the size of his head.  I can’t take his sweets away from him, that would be like asking for a divorce.  So I am teaching him everything in moderation. 

As I began to fulfill his request, I realized I had no eggs.  Okay what do I do now?  There are a few options.  I could continue the recipe without the eggs but I did not think I would be happy with the texture.  Bananas or applesauce are also an option but not with red velvet.  Something with a neutral taste and will add moisture, flaxseed!  Of course, I could not let him know until after he ate it.  Anyway, I used the flaxseed as replacement for my missing eggs and the cupcakes were light, moist and downright delicious.  I will be posting that recipe soon.  My successful vegan cupcakes inspired me to try making a vegan cookie, again another success!

This was unchartered territory for me, but I must say I enjoyed experimenting and achieving something nutritious and delicious.  I also received the approval of my husband the connoisseur of sweets, my 14-year-old son who is critical of everything and my daughter who attends a culinary high school.

You will need brown sugar (organic and pure cane brown sugars are available but this is what I had on hand), natural shortening (I prefer Earth Balance, however Smart Balance is what was in the fridge), vanilla, molasses, ground flax seed, water, quick-cooking oats, whole wheat flour, baking soda, salt, vegan chocolate chips or 70% dark chocolate chips or sweetened cacao nibs, and nuts (which are optional I used walnuts here, guess why – they were in the freezer).  Yes, some of the items are missing from the picture, I am sure you know what they look like ;).

Preheat oven to 350˚. In a small bowl combine the flaxseed and water.  Mix and set aside to achieve a jell consistency.  Many people like to boil the flaxseed and water, it is not necessary the warm water works just fine.

In your mixing bowl combine brown sugar and shortening until well blended.

Add vanilla, molasses, flaxseed, and mix until light and fluffy.  Gently stir in oats, flour, baking soda and salt.

Add your chocolate chips and nuts.

Place heaping tablespoons of cookie dough on an ungreased cookie sheet.

Bake 10-12 minutes.  Cool slightly and transfer to a wire rack to complete cooling.   Still working on my final product presentation, but that does not take away from the taste.  Enjoy!

Ingredients

1 ½ cups packed brown sugar

1 cup natural shortening (e.g. Earth Balance, Smart Balance)

1 teaspoon vanilla

1 tablespoon molasses

1 tablespoon ground flax seed

3 tablespoons warm water

2 cups quick-cooking oats

1 ½ cup whole-wheat flour

1 teaspoon baking soda

¼ teaspoon salt

1 cup vegan chocolate chips, 70% dark chocolate chips or sweetened cacao nibs

1 cup chopped nuts (optional)

Preheat oven to 350˚.

In a small bowl combine the flaxseed and water.  Mix and set aside to achieve a jell consistency.

In your mixing bowl combine brown sugar and shortening until well blended.  Add vanilla, molasses, flaxseed, and mix until light and fluffy.  Gently stir in oats, flour, baking soda and salt.  Add your chocolate chips and nuts.

Place heaping tablespoons of cookie dough on an ungreased cookie sheet.

Bake 10-12 minutes.  Cool slightly and transfer to a wire rack to complete cooling.

Makes about 3 dozen cookies.

Good Health Avocado Oil Potato Chips

Is it possible to become addicted to a potato chip?  Well I may need rehab!

Before I began my healthy eating lifestyle potato chips were one of my favorite snacks.  I stayed away from them completely because I felt there was no healthy alternative that was palatable for me.  I hate the baked chips and am leery of the chips fried in Olean, so I just stayed away completely.

While wondering around the supermarket on day I stumbled up Good Health Kettle Style Avocado Oil Potato Chips.  My first thought, these couldn’t possibly be good…avocado oil not so sure about that.  Being the foodie that I am, and the fact they were on sale, I decided to try them.  I bought the Sea Salt and Barcelona Barbecue flavors (on sale 2 for $5).  Even after getting them home I was still hesitant and let them sit in the cabinet for a few days.  I finally decided to take them to work with me to eat with my sandwich.  Love at first bite and they are good for you too, I am in heaven.

I started with the Sea Salt flavor and it was absolute perfection.  The chip was hearty and crisp but not as hard as some other kettle chip brands I have tried.  You absolutely do not taste any avocado flavor and there is no after taste.  I watch my salt intake due to high blood pressure and have become very sensitive to too much salt.  Each serving of these chips come in at around 100mg of salt per serving and it is the perfect amount of salt for the chips.  The next day I tore into the barbecue flavor and it did not disappoint.  The chips have the right amount of barbecue flavor again without being too salty.

These potato chips are kettle cooked in all natural pure avocado oil. The Avocado is an amazing fruit full of anti-oxidants, monounsaturated fat (“the good fat”) and loads of nutrients.  By cooking the chips in all natural avocado oil, Good Health Natural Foods harnesses the energy of the "good fat" in Avocados that is helpful in reducing LDL cholesterol while maintaining HDL cholesterol levels important for a balanced diet.  The mild flavor of Avocados provides no funny after taste and leaves room for great flavors, like Chilean Lime. Cooking the chips kettle style ensures a hearty, crispy chip, which is what I love when it comes to potato chip eating.

Who is Good Health Natural Products?  “Based in Greensboro, NC, Good Health® Natural Products, Inc. is a leading innovator in the natural and organic markets producing healthy snacks such as Olive and Avocado Oil Potato Chips, Veggie Stix® and the new HUMBLES™, a baked hummus chip. Good Health® Natural Products has developed a reputation for healthy living and creativity that has always resulted in products that are beyond ordinary! The company began with Veggie Stix® pioneering the veggie snack category of consumer foods. Next came the revolutionary Olive Oil Potato Chips (another first of its kind) providing the consumer a delicious source of mono and polyunsaturated fats.

Why We Exist:  We believe that individuals should have the right to live healthier lives if they so choose.  We believe that this right can only be exercised if people have access to affordable, all natural, superior performing and healthier-for-you products, products that Good Health is committed to creating in order to realize the vision of a world in which one can make the best choices for themselves and their families.”  http://www.goodhealthnaturalproducts.com/

Good Health has developed proprietary technology to kettle cook potato chips with avocado oil without transferring high fat content resulting in 30% less fat.  Each serving (of the 5 oz bag) has 140 calories, 7 grams of fat (Saturated fat 1g), Sodium 115 mg, and no cholesterol.  They also use all natural seasoning in their other flavors.

I must say the only caveat I have with these chips is that I can’t stop eating them.  I am not proud of this, but I ate the entire 5 oz bag.  Hence, my reason for rehab!  Good Health Snacks are widely available at health food stores including Whole Foods, most supermarkets, even Walgreens and of course online at Amazon and Drugstore.com.

I hope you enjoy them as much as I do…

Green Pina Colada Smoothie

Green Pina Colada Smoothie...

2 good handfuls of organic baby spinach
1 cup pineapple, diced and chilled
1 banana sliced and frozen

1/2 cup lite coconut milk
1 cup cold coconut water
2 teaspoons agave nectar, optional
2 teaspoons of shredded coconut, optional

Add coconut water and spinach to blender and process until all leaves are liquefied. Add remaining ingredients and continue blending until smooth. Enjoy!

Autumn Brittle

I so must try this after our challenge...adapted from Adventures in Cooking with tweaked ingredients.

Autumn Brittle

Ingredients:

1 Cup Almonds
1 Cup Cashews
3/4 Cup Pumpkin Seeds
3/4 Cup Sunflower Seeds
2/3 Cup Dried Cranberries
2 Cups Sucanat
1/2 Cup Agave
1 Cup Water
1/2 Teaspoon Salt
1 Tablespoon Butter

Heat the sucanat, agave, water and salt in a large pot over a low-medium flame. Use a pot that is larger than you would think necessary because when the mixture begins to boil it will foam up and increase in size. Stir every five minutes or so. Using a candy thermometer, continue to heat the mixture until it reaches a temperature of exactly 302 degrees Fahrenheit. This is very important because this is the temperature at which sugar hardens into a rock-like state after it cools. Pay close attention not to go very far above 302, otherwise you will burn the sugar. It can take up to an hour for the mixture to reach that high of a temperature, so don't get too worried if 15 minutes go by and the thermometer is still at 175.

While the sugar mixture is boiling, place a sheet of parchment paper on top of a shallow pan, about 9 x 13 inches in width and length, and grease the parchment paper. Set aside. Once the sugar mixture reaches 302, immediately remove it from heat and stir in the butter, cashews, almonds, pumpkin seeds and dried cranberries until they're coated in the mixture.

Immediately pour the mixture onto the parchment paper and spread it out into a large rectangle using a rubber spatula. Try to keep the surface relatively even and about 1 inch in height. Place the pan in the refrigerator and allow the brittle to cool for one hour. Once it has finished cooling, remove the sheet of brittle from the parchment paper and break the brittle into pieces and enjoy. Store excess brittle in a cool dry place.