Homemade Coffee Creamer My friends tell me the one thing they can’t give up is their flavored coffee creamer. I can understand. Creamy, sweet, smooth, with all sorts of different flavors to choose from. So if you’re hooked on store-bought creamer then today’s your day. Next time you have friends over for a gathering, make a few batches of homemade coffee creamer, put them in cute bottles and have a coffee bar. A great alternative to regular coffee is herbal coffee. *Since posting these recipes in September 2010, I have developed a few new recipes: Caramel Coffee Creamer and Honey Vanilla Coffee Creamer, Sugar Free and Dairy Free Coffee Creamer **Teeccino contains barley, so if you need to avoid gluten an organic decaf would be a better option. Homemade Cinnamon Strudel Coffee Creamer I prefer to strain each of the creamers through a fine mesh sieve to prevent any spices floating in my coffee. Whisk together milk, cream, maple syrup and cinnamon in a medium saucepan over medium heat.
Peanut Butter Breakfasts You all know how much I love peanut butter and how often I include it in my breakfast. That's why I was excited to hear about the Peanut Butter for Breakfast campaign put on by the National Peanut Board in honor of National Peanut Month. I have always thought that peanut butter is a great breakfast option since it goes with almost anything and has a high nutritional content. Two tablespoons of peanut butter provide eight grams of natural, plant-based protein and are an excellent source of niacin and a good source of Vitamin E, magnesium, and phosphorus. There are many ways to enjoy peanut butter for breakfast, and here are some of my favorites: Nix the protein powder and instead add peanut butter into your smoothie to add protein and other vitamins and minerals. Top your toast with peanut butter and any type of fresh fruit. Spread peanut butter evenly over a whole banana length-wise and then roll in your favorite granola or whole grain cereal.
Spinach Dip Spinach Dip Photo Credit Getty Images Skill Level: Beginner Serves: 20 Start to Finish: Less than 30 minutes Prep: 10 minutes Cook: 15 minutes Total Calories: 76kcal (4%) 237mg (10%) Sodium5g Carbs2g Fiber3g (5%) Fat2g (10%) Saturated Fat1g Sugars7g Protein161mg (16%) Calcium1mg (4%) Iron 76kcal (4%)237mg (10%)5g2g3g (5%)1g7g2g (10%) This party favorite gets a healthy makeover! Ingredients: 1/2 cup onion, finely chopped2 10-ounce packages frozen, chopped spinach, thawed and squeezed dry1 8-ounce package fat-free cream cheese1 8-ounce carton light sour cream3/4 cup Parmesan cheese1 14-ounce can artichoke hearts1/4 teaspoon salt (optional)1 cup reduced-fat jack cheese, shreddedBlack pepperCrushed red pepper flakesCooking spray Directions: Directions 1. 2. 3. Try these tips to cut 106 calories and 13 fat grams per serving: Replace butter with nonstick cooking spray to cut 41 calories and 5 grams of fat.
Stacy Stowers There’s a very good reason why it’s called the Happy Shake! Though this creamy blend tastes like a delicious dessert, it’s chock-full of spinach, berries and super happy foods, like raw chocolate and maca. The Happy Shake is a meal replacement. It’s a key place to start when trying to lose excess weight, increase energy levels, and get healthier and happier. Before you get started, keep in mind the Happy Shake is more about technique than anything else. You can take these same ingredients, throw them into a blender and get a glass full of lawn clippings. ingredients: 1/2 cup water 3-4 cups spinach 1 Tbs. coconut oil 1 Tbs. raw maca powder 2 Tbs. raw cacao powder 1 cup FROZEN blueberries 3/4 cup FROZEN cherries 1/4 cup FROZEN banana Optional: a little raw honey for those who like extra sweetness Optional: 3 ice cubes or a small handful of ice for those hot humid days In your Vitamix or blender start with: 1. 2. 3. I have to say, in my experience, I have never met a bad egg. 4 . 5. 6. 7.
No Bake Granola Cakes Big changes are happening over on my workouts page and even bigger changes are happening with my marathon training plans. February has been a challenge for me, I was losing muscle, motivation, and forgetting why I began running in the first place. My passion was slowly exiting. A couple days ago I decided I needed to switch things up, I needed to ask for help. [Something I dislike doing, but need to realize that it's okay to get a hand with things and let people in] I sent a message to Angie, a triathlon coach I’d been chatting with back in August and before I knew it I had a new training plan. First thing I told myself: it’s okay to be nervous and a bit overwhelmed. Change has always been hard for me, but I just need to believe in myself and keep my end goal in sight. Second thing I told myself: holy moly, I’m actually going to do this! Then I had a granola cake. [print_this] No Bake Granola Cakes Vegan, Gluten free, Dairy free All the granola taste and texture in a convenient cake! Ingredients
Breakfast Burrito Recipe : Ellie Krieger : Recipes Directions Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Whisk together the eggs and egg whites then stir in the cheese. Per Serving: Calories 460; Total Fat 20 g; (Sat Fat 6 g, Mono Fat 4 g, Poly Fat 1 g) ; Protein 23 g; Carb 51 g; Fiber 12 g; Cholesterol 235 mg; Sodium 860 mg Excellent source of: Protein, Fiber, Vitamin A, Vitamin C, Good source of: Riboflavin, Vitamin B6, Folate, Vitamin K, Calcium, Iodine, Iron, Potassium, Selenium Curried Chicken and Rice Soup Recipe : Food Network Kitchens Directions Combine the chicken, carrots, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes. Meanwhile, heat the butter in another saucepan over medium-low heat. Remove the chicken from its broth; discard the skin and shred the meat into pieces. Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Per serving: Calories 390; Fat 11 g (Sat. 5 g; Mono. 1.6 g; Poly. 1.3 g); Cholesterol 130 mg; Sodium 740 mg; Carbohydrate 18 g; Fiber 2 g; Protein 55 g Photography by Antonis Achilleos
Desserts That Are Almost Too Cute To Eat « Pretty Please Us Blog: Your guide to fashion, beauty, style & everything else in between. Hi, my name is Himani and I’m a sugar addict. But the only thing that holds me back from devouring a sinful concoction is if it looks super cute. You know… because cute desserts deserve to live longer than the ugly ones (I’m going to some sort of sugar-y hell for that one). Check out some of the cute desserts that you will think twice before you put them in your belly: Football themed Chocolate Covered Strawberries (purchase) or (make your own). Pink Ombré Cake (how to) Bride & Groom Cookies (purchase) Glittering Sandwich Cookies (how to) Snowman Shots. Rudolf Cake Pops (how to) Lastly, Tiffany’s inspired cake pops! Here are some lunchbox creations you’ll feel guilty about chomping down! Want some more delicious recipes? Check out our healthy pizza recipe now!
Smoothie Recipes for Skin Getting a gorgeous, glowing complexion doesn’t only mean slathering on sunblock or the latest antioxidant serum (though that helps, too). It also means paying attention to your diet. By tossing nutrient-rich fruits, vegetables and other goodies into your blender, you can nab more beautifying foods that will nourish your skin from the inside, out. We’re talking ingredients that can help repair damage from nasty UV rays, give your skin a healthy glow, and reduce inflammation and puffiness (too many margaritas last night, perhaps?). Put your best face forward with these powerhouse ingredients and smoothie recipes. Spa Week is April 21-27! Chia Seeds for Younger Looking Skin “This smoothie delivers a bonanza of vitamins, minerals and phytonutrients,” says YouBeauty Culinary Expert and chef Jim Perko, C.E.C. MORE: Where to Get Your Omega-3s Read More Beauty Bonanza SmoothieRecipe by Jim Perko, C.E.C. Directions:Put all ingredients into blender and whip until smooth. RECIPE: Smoothie from Dr.
Tabbouleh Much of what gets called Tabbouleh bears little resemblance to what Lebanese Tabbouleh is. When I moved to France and began eating in traditional Lebanese restaurants, I was served bowls heaped with fresh herbs, a few tomato chunks, and very, very few bits of bulgur (cracked wheat.) Unlike what is served as Tabbouleh in many places – which is often a bowl heaped with bulgur with a few tomatoes and bits of parsley and mint flecks in it – the cracked wheat is meant to be more of a garnish, and I’ve come to love traditional Lebanese Tabbouleh, which is a green, herbal salad with a touch of spices. Anissa Helou is a highly acclaimed cookbook author and culinary guide, who I was fortunate to visit the market in Sharjah with, and I asked her to share her recipe for Tabbouleh in this guest post by her. by Anissa Helou Here are my tips for the ultimate Tabbouleh. And you ought to buy the best tomatoes you can find. As for the tomatoes, you can de seed them if you like. David’s Notes: Hummus
One Hundred and One Mezze: 17. Fried Cauliflower Today's dish is simply deep fried cauliflower. Deep frying vegetables is a unique method of Levantine cuisine ... I wrote the last sentence and immediately realised that it is not that unique. I just remembered Japanese Tempora Vegetables and Indian Pakoras. Fried cauliflower can be served as part of "Ma'ali" meal. In restaurants ma'ali are usually served as part of mezze spread. I like to serve fried cauliflower with a tahini based dipping sauce. Here is my recipe: CauliflowerVegetable oilTahini 3tbspHalf a LemonCumin 1tspSaltGarlic 2 cloves crushed Cut the cauliflower into small florets. Mix all the sauce ingredients and wisk. Serve with fresh Arabic bread.
fried eggplant Jordan 1 large eggplant washed and drained 2 clove garlic, finely minced 1 cup plain yogurt Dash sumac Salt to taste Olive oil or vegetable oil enough to deep fry Finely chopped parsley In a bowl add the minced garlic to the yogurt and salt to taste whisk the mixture together and keep in fridge till eggplant is ready. Cut the eggplant in half lengthwise leaving the stem attached. Place a deep pan over high heat, once it got hot add olive oil or vegetable oil and put the eggplant in, cover the pan for 5 to 7 minutes, uncover and flip the eggplant on the other side. Salt to taste and sprinkle the sumac on top, finally add the yogurt and garnish with finely chopped parsley. Serve with pita bread. Serves 4 to 6. Contributed by Fadwa Kashkash, former Executive Chef of Al-Dana II Fine Middle Eastern Restaurant, Philadelphia, PA
Syrian Za'atar Recipe Syrian Za'atar Notes My brother is the best cook in the family, and used to travel on business. After his supply of Za'atar (he got on his travels) ran out, I found this recipe and made some for him. He was highly complimentary, claiming it was better than what he had previously. Ingredients 1/4 cup ground sumac, dry 2 teaspoons dry thyme leaves 1 teaspoon cumin seed 1/2 teaspoon paprika 1/4 teaspoon salt Serves / Yields about 5 tablespoons Preparation Instructions Grind all ingredients in a blender, mortar and pestle, spice mill, or clean coffee grinder until powdered. Helpful Hints Use this blend to dust meat before cooking, season oil and vinegar dressed salads, or in any middle-eastern style cooking. The Spice House also offers their own pre-made version of Za'atar.
Drunken Coffee Jello Squares OK, kids: This is coffee. In solid form. It’s been sweetened with condensed milk and booze-ified with a healthy dose of Kahlua—then rubberized into a blissful, cocktail-hour finger food thanks to the magic of gelatin. (If you know me, you know how much I love coffee, so you can imagine how excited I was when I came across the recipe.) Now, you have to like Jello, or Jello-like food, for this to work. If you do, you’re in for a treat. Huge thanks to The Food Librarian for sharing their deliciousness. (If you haven’t checked out the Food Librarian’s blog, you should. So, years ago, I had several meals that ended with Classic American Jello Mold Torture. This is not that jello. This jello is the short and stout cousin of Vietnamese iced coffee, that fabulous concoction of espresso and condensed milk. This is jello that you could serve to your foodie friends. This stuff is silly. The short version of the recipe goes like this That’s it. Read on for step-by-step instrux of what that looks like.