Bourbon Butterscotch Pudding (bourbon optional)

Growing up, I definitely got down with some pudding snacks!  I never really liked vanilla, but I know I liked chocolate, chocolate/vanilla swirl, and ……butterscotch!  I haven’t had pudding in years because I don’t eat processed foods and pudding often has dairy in it.  If you are a person who avoids dairy, you are going to love me right now.  I wanted to kick it up a notch and make it a little more “adult indulgent,” but feel free to leave the bourbon out to let the kiddos enjoy some homemade pudding!  If you have a crowd coming or a big family, consider doubling this recipe!  It is great as a quick dessert on its own, but it would be great as the filling in a tart, or a layer in a trifle.
Bourbon Butterscotch Pudding
Ingredients:
1 can full fat coconut milk
3/4 cup coconut sugar
1/4 tsp salt
2 egg yolks
1 Tbsp butter
1 Tbsp of arrowroot or tapioca starch
splash of bourbon (optional)
Directions:
In a nonstick, medium sized, pan, whisk together the sugar, salt, and arrowroot.  In a separate dish, whisk together coconut milk, yolks, and bourbon.  Pour the wet ingredients into the dry ingredients on the stove and turn burner to medium heat to cook. Stir while heating until it starts to bubble slightly and thickens to a pudding consistency.  Take off the heat and stir in the butter.  Put in the fridge to cool.  Enjoy!

Macros vs. Micros: Why One Matters More

I’ve been trying to avoid writing this post because I don’t want anyone to think that I am anti-macros.  I am very rarely anti-anything.  However, I think sometimes it gets confusing to the average public what they should be doing to gain health when most of the people they are following on social media don’t fit their demographic.  I have been seeing tons of buzz lately from the fitness community about tweaking their diets to fit macros.  I have been doing health talks for so many years now, that I almost busted out my very first powerpoint where I talk about macros!  Macros just stands for macronutrients.  When you hear this term, think carbs, protien, and fat.  Athletes of all kinds have been using these macros in certain ratios to reach their goals for so many years that I can’t even count.  This is not new territory.  It’s where the concepts of carb-loading for endurance races, protein shakes after lifting, making weight for a fight, or even leaning down before a figure competition come from.  Athletes are REALLY GOOD at manipulating macros in order to acheive certain performance results or certain aesthetic results.  However, if you only think about macros, you miss an entire piece of the health equation that makes me nervous.
I live in the world of micros.  When you hear the word micros, think nutrients, minerals, and vitamins.  This is where a huge majority of health really lives.  When you are eating for micros, you are creating sufficiency in the building blocks that your body needs to function, express health, and keep bad genes from turning on.  You can still have a few extra pounds and eat beautifully from a micro perspective…just like you can have a six pack and still get cancer. This is where confusion sets in….
Average Joe follows superstar athlete on social media and sees a ripped lean machine and tries to follow the superstar macros.  Problem #1, superstar athlete has a training schedule that demands a lot more carbohydrates than average Joe will ever expend.  So, average Joe could STILL be fat trying to follow someone else’s macros.  Problem #2, lets say average Joe has his macros tailored to his own unique situation, he is led to believe that as long as he is following those set macros, everything that fits that protein/carb/fat ratio is fair game.  All of a sudden, we have average Joe AND superstar athlete putting themselves at risk for nutrient deficiency and therefore diseases like cancer, heart attacks, autoimmune diseases, etc.  (Side note: a very well known TV personality that makes a living off looking the way she does just shared she found out she has an autoimmune disease and the doctors are changing everything about her diet….which was geared toward macros.  Not because the macros weren’t on point with how she wanted to look, but because they were off point in terms of nutrient supply.)  We have all heard of the marathon runner or the health nut that drops dead of a heart attack and everyone thinks “how could that be?!  He/she was so healthy!”  If you look at the diet, it was most likely tailored just for macros and not for micros.
If you see someone on social media with a six pack eating twinkies and ho-hos because they “fit their macros,” turn the other way.  These foods do not fit into micros, and that is where your health lives.  Micros determine your health, not your physique.  So, it becomes ultra tempting to want to follow along with someone eating certain ratios if you can still have fast food, cakes, and the like as long as it fits your macros.  Don’t be fooled.  If you are an athlete that wants to focus on tweaking your diet to the point of weighing your food, measuring everything, timing everything, etc to enhance performance or aesthetics, then please do it with the right foods.  The foods that still cover your micro bases.  If you are an average Joe, worry about eating healthy, nutrient dense foods first, then after a year of that, consider tweaking your macros for performance or looks.  Until you’ve covered your micro bases, your health is still at risk no matter how amazing your butt and abs look or how fast or strong you prove to be.
 

Blueberry Pancakes (gluten free, dairy free)

This is an easy recipe that is EXACTLY like my other pancake recipes, but they are blueberry.  I am trying to get through consuming some of my frozen blueberries from last year at the ranch in order to make room for this year’s crop!  I used frozen making these, but you could easily use fresh.  When choosing blueberries, it’s important to consider buying organic because they have a very thin skin, which means pesticides can soak in fairly easily.  If you buy a bunch of organic blueberries when they are in season and freeze them, you will never have to pay crazy prices….and they taste better.
Consider making a double batch because these can be eaten throughout the week as a snack or grab-and-go breakfast.  They can also serve as the “bread” for a nut butter and jelly sandwich in a kid’s lunch!
Blueberry Pancakes
Ingredients:
1/2 cup tapioca flour
1/2 cup coconut flour
1/2 tsp baking soda
1/2 tsp baking powder
1 cup cashew milk (any liquid will do)
1 tsp vanilla
4 eggs
blueberries
Directions:
Mix all the ingredients together except the blueberries until slightly runny but smooth.  Warm skillet over medium high and place some coconut oil on the surface.  The skillet is ready when you flick water on it and it sizzles.  Place batter onto skillet in whatever size you prefer and drop blueberries onto the batter.  Cook for about 3-4 minutes until the underside is golden brown.  Flip the pancakes over and cook for another couple minutes COVERED.  Serve warm, with grassfed butter, and pure maple syrup!

Bacon Wrapped Scallops

Once again, this is barely a recipe because there is really nothing to it.  However, I’m trying to share simple recipes with everyone, so people do not get stuck in the idea that every meal needs to be elaborate and take forever.  These bacon wrapped scallops can be thrown over a salad, like I have in the picture, eaten alongside veggies, act as an appetizer, etc.  They are quick and easy on top of being super tasty!  Adding more seafood to your diet will also increase your intake of vital minerals you may not receive otherwise. You could easily sub shrimp for scallops, but I would cut down the cook time by about half during the first step.
Bacon-wrapped Scallops
Ingredients:
Scallops
Bacon, uncured
Directions:
Preheat oven to 425F. Cut bacon in half.  Wrap the bacon around the scallop and secure with a toothpick. Bake the wrapped scallops for 15 minutes, then flip.  Once flipped, turn the broiler on high and cook for another 5-10 minutes until bacon crisps up!

Lemonade

I am not a huge fan of water all the time.  I’m human.  So, when the temperatures start to heat up around here, I could really go for some lemonade.  However, most lemonades at the store are full of sugar, stabilizers, and preservatives.  What’s a girl to do?  Make her own lemonade.  I had never made lemonade from scratch, but I will continue to make it for the occasional weekend treat after I fell in love with my first batch.  I wanted to share the recipe with you guys, because I know I can’t be the ONLY one that loves lemonade!

 

 

Lemonade
Ingredients:
bag of lemons
water
raw, local honey
Directions:

First you need to make the simple syrup.  Simple syrup is nothing more than sugar and water.  You can add different flavors to it, like mint, basil, ginger, etc.  However, for my first go around, I wanted to stay pure to standard lemonade.  I can always take a good foundation an throw twists on it!

Take one cup of water and 3/4 cup honey and put them in a saucepan on the stovetop.  Heat them gently until the honey is completely dissolved in the water.  Do not boil!  It shouldn’t take long.  When they are combined, take the pan off of the heat.

While the simple syrup is heating up, begin to half and squeeze lemons until you have 1 cup of fresh lemon juice.  It took me almost an entire bag of lemons, so be prepared!

Combine the lemon juice and the simple syrup in a pitcher, add 4 cups of water.  Done!

Refrigerate and serve over ice!


Veggie Pizza Rounds

Pizza is the number 1 favorite food in America.  However, what we like most about foods is usually the flavor.  So, if you can reproduce the flavor of pizza, people are usually just as satisfied as they are eating the real deal.  I have a couple different pizza crust recipes on my blog, but this is a recipe you can do really easily without having to have anything special.  No need for cast iron skillets, tapioca flour, coconut milk, etc.  It is pretty basic which is why I even hesitate to call it a recipe!  However, if one person decides to try it and likes it, then it was worth posting. ;)
Veggie Pizza Rounds
Ingredients:
butternut squash, peeled, neck cut into rounds
pizza sauce (I make my own, but you can use your fave)
uncured, organic pepperoni
Italian seasoning
Directions:
Preheat oven to 375F.  Grease a baking sheet and place the butternut rounds on the sheet.  Bake for 15 minutes and flip.  Bake another 10 minutes until fork tender.  Take the baking sheet out and spoon some sauce over each round, place pepperoni on top and sprinkle with Italian seasoning.  Place back in the oven under the broiler on HIGH for about 4-5 minutes.  When the pepperoni gets crispy edges, remove from the oven and serve!

Chicken Tenders

I recently had an old friend message me and tell me that she has a picky eater on her hands…her husband.  I am a former picky eater, and I am pretty sure I spent about 10 straight years eating nothing but chicken tenders at fast food restaurants and regular restaurants.  That may have even been the criteria for choosing where to eat: Does the menu have chicken tenders?!  I’ve outgrown the picky eating thing but that doesn’t mean I don’t still have a place in my heart for the nostalgic foods of my picky days.
These chicken tenders taste so good.  I chose to fry them but my guess is that you could bake them just fine?  I just haven’t tried it. When choosing spices, you can use your imagination.  Even if all you used was salt and pepper, they would be great!
Chicken Tenders
Ingredients:
2 lbs chicken breasts, skinless, boneless
1 cup tapioca flour
1 tsp onion powder
1 tsp mustard powder
1 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp salt
1 tsp paprika
2 eggs with a splash of water
1/2 cup palm shortening or bacon grease
Directions:
Place chicken breasts in a large ziploc bag and beat it with a heavy bottom pan in order to thin out the chicken.  Once thin enough, cut the breasts in to strips.
In 2 shallow dishes, one will have the eggs and water whisked together.  This will be the first stop for the chicken.
The next dish will have all the dry ingredients and spices.
Heat oil over medium high heat until it sizzles when water hits it.  As it is heating, dip strips in egg wash and then coat in flour.  When the oil is hot enough, place the coated chicken in the oil and fry 3 minutes on each side.  Remove and place on a dish with a paper towel to soak up any extra oil and sprinkle salt on immediately.  Keep frying in batches without overcrowding the pan because this will decrease the temperature of the oil.
Serve with veggies!

Limoncello

Whenever holidays roll around, I think of all the things that I want to put special effort into.  It’s the one time of year to go the extra mile to make everything special.  Thoughtful gifts, foods that take a little extra effort, and cocktails that aren’t your everyday drink.  I decided to make limoncello this year because I love lemon everything these days!  This is fairly simple, but you have to think about it the day before.  It will stay in the fridge just fine for 3 months if you decide to make it now for your festivities. The recipe for a small batch.  If you want a big one, triple or quadruple it! Also, since we aren’t peeling the lemon, make sure it’s organic to avoid waxes and pesticides that sit on the outside of regular lemons. You can sip on this drink, take shots, or pour over ice and top with some soda water.  Cheers!
Limoncello
Ingredients:
1 lemon, sliced 1/4″ thick
5 oz vodka (Tito’s is gluten free)
1/2 cup honey
1/2 cup water
Directions:
Over a low heat on the the stovetop, dissolve the honey in the water.  This gives you your simple syrup.  From that syrup, use 5oz to add to the vodka and lemon slices in a mason jar.  Shake to combine.  Let sit at room temp for 12 hours and then strain out the lemon slices. You can use the leftover simple syrup for any other cocktails that call for it!

Thanksgiving Granola

Everyone loves a good granola, and ESPECIALLY when you are traveling.  I always make sure I have granola with me when I travel, so I don’t get hangry!  When you’re traveling over Thanksgiving, you don’t want to miss out on all those holiday flavors either!  So, I took my original granola recipe and turned it into “Thanksgiving granola.”  What makes it Thanksgiving?  It is your pumpkin pie, pecan pie, and cranberry sauce all mashed up!  This is great for traveling, but it would also be great as a travel “send off” for anyone that will traveling back to their home after spending the holidays with you.  This is also a great idea for a snack that sits around the house when everyone comes over to watch the game on Thanksgiving!  I made a double batch, and if you like granola, you should too!
Thanksgiving Granola
Ingredients:
1 cup slivered almonds
1/2 cup pecans, chopped
1/2 cup walnuts, chopped
1/2 cup shredded or flaked coconut, unsweetened
1 tsp salt
1 Tbsp pumpkin pie spice
1/4 cup coconut oil, melted
1/4 cup pure maple syrup
1/4-1/2 cup dried cranberries
Directions:
Preheat oven to 300F.  Cover baking sheet with silpat or parchment paper.  Mix all of the ingredients together and spread on baking sheets.  Bake for 20-25 minutes. Mix the nuts up about halfway through. After removing from the oven, add as many dried cranberries as you like!  Enjoy!

Orange Pistachio Cupcakes (grain-free, dairy-free)

Where do I start with this recipe?  Well, a couple months ago, I visited some friends in Charleston, and to say they have a huge food scene there is an understatement.  Whenever I go there, I try so many new restaurants, visit some favorites, and take advantage of all the food inspiration.  One of the places they have there that my friend loves so much is a donut shop called “glazed.”  One morning after church, she went by Glazed and picked up pretty much a donut of every flavor they had that day.  This is a huge deal because they only make so many and when they are sold out, they close for the day!  Orange pistachio was one of the donut flavors du jour, and for some reason, I couldn’t get enough of this flavor profile!  I don’t think grain-free donuts are very appetizing, so I really wanted to use a different kind of recipe that would capture the essence of how orange and pistachio go together pretty perfectly.  I love a basic cupcake to play with flavors and it was a perfect vehicle to share this blissful Glazed flavor profile.
Orange Pistachio Cupcakes
Ingredients:
2/3 cup coconut flour, sifted
1 tsp baking powder
8 eggs
1/4 cup fresh pressed orange juice
1/4 cup full fat coconut milk
zest from 1 orange (organic)
1/2 cup honey
1/2 tsp salt
1 Tbsp vanilla
1/2 cup butter, melted
1/4 cup pistachios, shelled and chopped
Directions:
Preheat oven to 350F.  Put silicone cupcake liners into your muffin pan.  Use a mixer to mix together all the ingredients except the melted butter and pistachios.  As you are mixing, pour in the melted butter until incorporated. Then fold in the pistachios. Place the batter into 12 muffin tins.  Bake for 22 minutes and cool completely before icing.  For my frosting, I used a basic frosting and added more orange zest. Then I topped the cupcake with more chopped pistachios.