Posts tagged ‘KFRX’

Cookie Dough Dip!

on May 4, 2012

I found the BEST thing ever….

Okay that’s a pretty strong statement, but this addictive dip is healthy, exciting, and extremely sneaky! No one can even guess this is healthy, so get ready to have your kids flip for this dip.

Find the recipe HERE! One of my favorite dessert bloggers, Katie from Chocolate-Covered Katie, created this concoction. So even though I don’t have an original recipe for you this week, enjoy this great dip!

Picture Credit: Katie of chocolatecoveredkatie.com

I served this great dip with apples, and used agave as my sweetener!

Have a fantastic Friday!

tweet me :)  

1 Comment

Asparagus Obsession Leads to….

on April 28, 2012

I’m slightly obsessed!

With this veggie really shoving spring into our faces, I can’t help but eat it almost every day of the week! It’s easy to cook, easy to eat, and easy to love. The only thing about it is you can only take so much of the same thing. Most of us find a way we like to eat certain foods and we cook that same recipe until we kill it…until everyone is screaming for you to stop because they know what’s coming for dinner.

So how do you keep asparagus interesting? Well here’s a couple simple ideas

#1 

Turn your asparagus into a refreshing salad!

Ingredients

  • 1 bundle fresh Asparagus spears, snapped or trimmed to remove the tough ends
  • 1/3 cup quinoa cooked in 1/2 cup of water with 1/2 tsp salt.
  • 1 red bell pepper, Julienned
  • 1/2 cup sliced almonds, toasted
  • 1/3 cup feta cheese
  • enough Lemon Vinaigrette to dress the salad

How To

  1. Bring a big pot of water to a boil and start getting your asparagus ready! Snap each spear or trim the woody end off, then using a sharp knife simply slice each spear in half length wise. (You don’t necessarily have to slice them in half, but I like it better that way!) Then when your asparagus is prepped just put it into the boiling water and blanch for about 1 minute. Blanching is just a fancy word for quickly boiling. After the minute is up you want to “shock” the asparagus in an ice bath, which is just a bunch of ice water in a bowl. This will stop the cooking and cool down the asparagus getting it ready for the salad. Pat the spears dry, and then add them to a bowl to assemble the salad!
  2. Cook your quinoa until tender and all of the water has been absorbed, then allow it to cool. You can rinse it in ice water to quickly cool it off. Then add it into the bowl with the asparagus.
  3. You have a couple of options with the red pepper after you thinly slice it. You can quickly sauté it with a bit of olive oil for some added flavor, roast it with a bit of olive oil at 425 degrees for about 7 minutes, or leave it raw in the salad. I personally like it roasted, but feel free to do whatever you would like. Once it’s prepared how you want, (let it cool if it’s been cooked) put it into the salad bowl!
  4. Now you can toast the almonds, which it extremely simple! Using a small sauté pan, just allow the almonds to toast until they turn a golden color and you can easily smell them. I do this on medium high heat, with no oil in the pan. Careful because they can go from perfectly toasted to burnt in no time!
  5. To toss the salad just add the almonds in along with the feta cheese and then lightly dress with the lemon vinaigrette. This salad is best served the same day it’s made, but if you do make it ahead of time, just keep the feta, almonds, and vinaigrette separate until serving time.
The sky is the limit when turning your asparagus into a salad. You can add any ingredients you would like and create your own unique salad. :) Make sure to share your pictures with me if you make something!

If you have questions about this recipe tweet me or leave a comment below!

#2

Asparagus Frozen Yogurt!!

Yea…I went there. And honestly I was pretty sure I wasn’t going to like it, but man was I wrong! The asparagus flavor just excites your taste buds and boggles your mind. I can’t wait for you to try this out! Plus it’s crazy easy to make…and you can always make it dairy free! One of my tricks for jazzing up ice cream is buying a plain fat-free and no sugar added frozen yogurt…then adding great flavors to it. Strawberry rhubarb, sweet potato or beet ice creams are just a few ingredients away when you steal my tip. :)

Ingredients

  • 2 cups fat-free, no sugar added frozen yogurt. (to make this dairy free, just substitute almond or coconut milk ice cream)
  • 1 bundle fresh Asparagus spears
  • 1/4 cup plain yogurt (You can use almond or coconut yogurt)
How To
  1. Start by putting the 2 cups of frozen yogurt into a mixing bowl. Allow it to soften while you prep your asparagus!
  2. In this recipe I only use the top 3-4 inches of the asparagus to make sure they are extremely tender. So slice your asparagus spears and blanch them just like in the recipe above! That means drop them in boiling water for about 1 minute, and then move them to an ice bath to stop the cooking process. Next just pat them dry once you take them out of the ice bath and add them to your blender or food processor.
  3. Add the yogurt to the asparagus in the blender or food processor and puree until it’s nice and smooth. To make the puree extremely smooth you can press it through a sieve after your done mixing!
  4. Now just add the asparagus mixture to the frozen softened yogurt and mix well! You can easily just swirl the asparagus mixture into it as well to create a white on green look with your ice cream. Taste the asparagus frozen yogurt mixture before you put it into the freezer. If it’s too strong of a flavor for you, just add a bit more frozen yogurt to mellow it out. Then let it freeze back up for a couple of hours and serve!
If I were you I would feed this ice cream to our friend and have them guess what the flavor is. :)
Tweet me or comment below with questions!

 

What are your favorite asparagus recipes?

One of my favorite things to do is just simply roast the spears. I love the two recipes above, but there is almost nothing better than asparagus lightly coated in olive oil, sprinkled with salt, pepper, and lemon zest, then roasted at 425 for 7-10 minutes. Yep there’s a little bonus recipe for you. :) Finish them off with a bit of fresh lemon juice and YES! delicious.

Talk to you all soon! Enjoy your asparagus!  (we could get into the whole smelly pee thing…but thats another blog. and it’s gross)

2 Comments

Healthy No Bake Cookies!

on March 23, 2012

My girlfriend @Marahartt inspired me to make these cookies!

because my experience with no bake cookies looks like this:

They just weren’t very pleasant…..Too sweet, Crazy texture, and nothing like a cookie. Plus they were no where close to healthy since they were packed with powdered sugar, sweetened coconut, and milk chocolate.

Well welcome to my world folks, where I make recipes as healthy as possible. Those cookies above (if you can even call them cookies) were a thing of the past. (occasionally i’m in the mood for unhealthy…but that’s another blog.) The no bake cookies I’ve created for you today are Gluten Free, Dairy Free, Soy Free, Vegan, and just plain wonderful. If that doesn’t sell you though, I have some powerful ingredients just waiting to make you happy and healthy.

Introducing! The new and improved: Healthy No Bake Cookie

Ingredients

  • 1 cup rolled oats
  • 1 cup toasted shredded unsweetened coconut
  • 1/2 cup ground flax seed
  • 1/2 cup dairy free semi-sweet chocolate chips
  • 1/2 cup raw unsalted almond butter
  • 1/3 cup Agave Nectar
  • 2 tbsp. Chia Seeds
  • 2 tbsp. minced crystalized ginger
  • 1/4 cup dried goji berries
  • 2 tbsp. Black currant juice
  • 1 tsp. vanilla

Why ground Flax Seed? 

Many nutrition experts prefer ground flax seed over whole flax seed because the ground is easier for our bodies to digest. In this recipe I needed something to bind the cookies together, and the health benefits of Flax Seed made it my number one choice. Flax seed is full of fiber, omega-3 fatty acids and phytochemicals called lignans.

Why Chia Seeds?

I’m a lover of chia seeds because they really give you a boost of energy…that lasts! But that’s not the only benefit of putting these in my recipe. Chia seeds also have more omega-3′s than Atlantic Salmon, more antioxidants than fresh blueberries, and more calcium then 2% milk. I try to sneak chia seeds into everything that I can. More recipes will come with these as the star.

Why Goji Berries?

More and more people are using these berries…and honestly…I just wanted to try them in a recipe! I have never used them before, so I thought this was the perfect time! The cool thing though is goji berries are packed with nutritional benefits: tons of Antioxidants, essential minerals, amino acids and 4 unique polysaccharides (complex carbohydrates). I bought my goji berries dehydrated..and then I rehydrated them in black currant juice. Feel free to rehydrate them in whatever liquid you would like! If you can’t find these tasty little berries…dried cranberries are and excellent alternative!

How To

  1. Start by re-hydrating the goji berries in the black currant juice. You can really use any kind of juice, or even water to re-hydrate the berries…black currant juice is just what I had available. Place the berries into a small bowl and then cover with the liquid for about 30 minutes.
  2. In a nice sized bowl, mix the oats, toasted coconut, ground flax seed, chocolate chips, chia seeds, and ginger. (to toast the coconut, spread it out on a small baking sheet and toast at 425 degrees for about 5 minutes, or until nicely browned…but not burned!) …also, make sure to chop the crystalized ginger into very small pieces. This is a sticky ingredient, so I like to use scissors and snip small pieces right into the bowl.
  3. Once the goji berries are nice and plump, drain them from the juice remaining in the bowl and then add them to the mix. give it a quick toss and then get ready to add the next ingredients!
  4. In goes the almond butter, Agave, and vanilla. Using a silicon spatula, just gently mix all of the ingredients together!
  5. Once everything is nicely incorporated…use a 1 tbsp. measure and make your cookies. This recipe makes about 30. Roll each tbsp. full of the cookie mix into a ball and then flatten it into a round cookie shape.
  6. I place my finished cookies on a lightly greased cookie sheet, and then refrigerate them for at least 2 hours.

Once these healthy no bake cookies are finished…share them with a friend, eat them with your breakfast, eat them as a snack, eat them as dessert, eat them on a bus, eat them on a plane, eat them on a jog, eat them at a party….

Obviously there are no limits here. :)

Feel free to experiment with other dried fruits or berries…chopped apricots, mango, or blueberries would be fantastic in these cookies!

Make sure to tweet me with your questions.

If you like this recipe and what I do here on my blog, leave a comment below! :)

5 Comments

Vegan Avocado Lime Ice Cream

on March 16, 2012

It has been extremely warm and sunny here in the great state of Nebraska this week! The only bad thing about the weather here is the fact that it could totally be snowing next week….or even tomorrow! I have an uncle that’s a weather man, and predicting the weather has to be harder than predicting what Lady Gaga is going to wear next. This state smack dab in the middle of the country is full of crazy weather…and some crazy people. Me included of course. :)

Some people may really think I’m crazy with this recipe…but believe it or not, avocado ice cream is nothing new! My vegan take on this frozen favorite (favorite for some anyway) will blow you away with its flavor and simplicity! So while this great weather is here and spring fever is driving me towards ice cream…I thought I’d share this fantastic recipe with you.

Ingredients

  • 4 ripe avocados
  • 1/2 cup fresh lime juice
  • 1 cup coconut milk (I use Silk Pure Coconut Milk)
  • 2 1/2 tsp. Truvia 

How To

  1. Start by mashing the avocados in a bowl. (remove the ripe green avocado from the skin, and save the skin for presenting the ice cream if you would like!)
  2. Place the mashed avocado into the bowl of a food processor and add the lime juice. Turn the food processor on and mix for about 1 minute. The mixture will be extremely smooth.
  3. Now add the coconut milk and truvia. Turn the food processor back on and mix for another minute. If you don’t have truvia…I recommend you buy some! But you can also use liquid Stevia or Agave. You’ll have to taste your mixture when sweetening with something other than what I used in this recipe to make sure you have it sweet enough.
  4. I recommend that you now transfer the ice cream base to an ice cream maker and churn for about 20 minutes. You can then put the ice cream into a freezer safe container, and freeze if until ice cream texture is achieved. (about 2 hours)
  5. Don’t worry if you don’t have an ice cream maker though! you can place this ice cream right into the freezer without churning. It will turn out just as great, but will take a bit longer to freeze and won’t have quite the same texture.

I love to serve this ice cream in the avocado shell…but feel free to just put it into a bowl with a couple spoons. :) This dessert is definitely flavorful, exciting, and green! I love it and I hope you will as well.

 

Tweet me with questions!

 

 

 

15 Comments

Breakfast in Bed- Frittata with Spinach Pesto

on February 10, 2012

These days it seems like breakfast in bed is just something for the movies to overuse. We’ve grown to know the smell of coffee breath better than the smell of an egg being gently fried in bacon grease. Every time I stay at my grandma and grandpas, the very end of my dream…right before I wake up…is me sitting at the table eating a big plate of bacon and perfectly basted eggs. The older generation not only makes breakfast…but the smell penetrates into your brain while you sleep! It’s practically breakfast in bed right?

Even though most of the time I wake up too late to partake in my grandparents breakfast feast, Im still satisfied because the amazing aroma gently pointed my dreams in the direction of happiness. I wake up full…for about 15 minutes that is.

So how do we bring breakfast back to our generation? and better yet…how do we bring breakfast back to bed. (and not just in our dreams.) Do we need to wake up earlier? Well you might think so…But here’s my trick. And with Valentines day coming up next week…This trick would be something good to use. (hint hint) The recipe below is meant to feed two people. You, and someone you luuuuuuv.

First, you need to make a pesto.

Why? Because when you bring the person you luv something with a homemade “spinach almond pesto” on top…they are going to think you’re the best person ever. in their brain they are saying “OMG, he/she just took the time to make me something that’s super hard to make…they really really love me!” the thing they won’t know is that the pesto was super crazy simple.

Spinach Almond Pesto 

ingredients

  • 1 9 oz. bag cleaned spinach
  • 1/2 cup toasted slivered almonds
  • 2 cloves fresh garlic
  • 1/4 cup olive oil
  • salt and pepper to taste

How To

  1. In a food processor, combine all ingredients and pulse until combined. Yea…It’s that easy. You may have to add the spinach in two installments, and it will look like your adding a ton of spinach into the food processor…But trust me, it will process down to make you about 1 1/2- 2 cups of the pesto! Then just taste the mixture to make sure it’s seasoned nicely! Transfer the beautiful and healthy pesto into an airtight container and put it in the fridge until your ready to top the next part of this amazing breakfast in bed.

If I were you, I would make the pesto the night before while your getting the ingredients together for the:

Frittata!

My next step to help you bring breakfast back to bed, is to make a frittata. (basically an open face omelette.) You can put any kind of veggies into your frittata that you want, but feel free to just use my recipe too! The cool thing about this recipe is that you can prep everything the night before, and then quickly cook up a fantastic breakfast to bring to your luvvved one.

The- Goodbye coffee breath, hello frittata breath Frittata!

Ingredients

  • 1/2 cup diced button mushrooms
  • 1/2 cup diced yellow onion
  • 10 grape tomatoes sliced in half
  • 1/8 cup roasted red pepper, diced
  • 1 tbsp. olive oil
  • 3 large eggs
  • 3 large egg whites
  • 1/2 cup skim milk
  • (2 tbsp. parmesan cheese = optional)

How To

  1. Prep your ingredients the night before you plan to make this breakfast in bed frittata. Dice your mushrooms, onion, and roasted red peppers. (feel free to buy jarred roasted red peppers) Then slice your tomatoes in half and store all of the vegetables in a zip top baggie until morning. You can also crack your eggs into a bowl, mix with the milk, and cover with plastic wrap. Place it into the fridge, and you’re all set for morning!
  2. When your alarm does come…just slowly pull the covers off and jump out of bed. Pre-heat your oven to 350 degrees, and find a large skillet to make your frittata in. Over medium high heat, sauté all of the vegetable in a tbsp. of olive oil. Once the veggies are soft, about 6 minuets, pour the egg mixture into the pan. (Make sure to give the egg mix a shake before dumping it in)
  3. Now give the future frittata a quick stir to make sure the veggies are distributed equally throughout…and then let it cook on medium high heat for 3-4 minutes. After that time is up, just place the skillet in the oven and bake for 10 minutes. (if adding the cheese, sprinkle it on with 5 minutes left on the timer)
  4. So in less than 20 minutes you will have a fabulous frittata that you can serve to your luvved one. :) Toast up some whole wheat bread, or make some bacon/sausage and you have an over the top thoughtful breakfast in bed. Make sure you have a tray to take it to them on…you want to go all out right!? (don’t forget the flowers…)
  5. When the Frittata does come out of the oven, simply use a spatula to help you move it onto a cutting board. Sure…you could just slice it up…But why not use a heart cookie cutter?

By making the pesto, and preparing the fabulous frittata, you’ll wow anyone, whether it’s breakfast in bed or not. This recipe is healthy…flavorful…and thoughtful. So what are you waiting for? Make it for your loved one on valentines day!

Just Like I’m trying to bring the spork back…I think it’s time to try and bring the tradition of breakfast in bed back. If you follow my Pesto and Frittata formula…you’ll be successful no matter what. So don’t leave breakfast in bed to the movie makers. Bring it into your own home!

Tweet me with questions. (:

 

3 Comments

Fake Fried Hot Wings

on February 3, 2012

I took a day and experimented with one of my favorite finger foods…CHICKEN WINGS! 

Is the caps lock really necessary? YES IT IS.

With the Super Bowl coming up I figured that many of you needed a recipe to distract you from watching Madonna perform during halftime. ;) These wings literally had me stuck in the kitchen until every last finger was licked clean of sauce. I’m not just talking these up either. They are crunchy, moist, sweet, and spicy all at the same time. My secret? White rice flour.

Enjoy!

Ingredients

For the wings

  • 12 chicken wings
  • 1/3 cup white rice flour
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder

For the sauce

  • 1/4 cup Sriracha sauce
  • 1/4 cup teriyaki sauce (I use gluten free teriyaki sauce)
  • 1/4 cup agave nectar or honey
  • 1/4 cup ketchup
  • 1 tsp. freshly grated ginger

How To

  1. Pre-heat your oven to 425 degrees.
  2. Make sure all of the moisture is off of the skin of the chicken wings by patting them dry with paper towels.
  3. Mix the rice flour, salt, and garlic powder together in a bowl. Then add the wings to the bowl and gently toss them around until they are lightly coated in the rice flour.
  4. Tap the excess flour off of each wing and transfer to a broiler pan or a sheet tray fitted with an oven safe metal cooling rack. The cooling rack allows the chicken wings to be elevated off the pan, making them extra crispy! Make sure to spray the rack, or broiler pan with non-stick spray!
  5. Bake for for 25-30 minutes, or until golden brown and crispy!
  6. While the wings are cooking it’s time to make this super simple sauce! Just add all of the ingredients into a small saucepan and bring to a boil. Reduce the rockin sauce to a simmer for about 5 minutes and then set it aside and wait for the wings to come out of the oven! (To grind the ginger I just take the skin off and use a microplane grater.)
  7. To serve the wings, just toss in the sauce and put on a plate with plenty of celery and bleu cheese dressing!

Let me know what you think. :)

 

Tweet Me

 

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It’s a chocolaty kind of Friday

on January 27, 2012

Chocolate and Peanut Butter Mousse (Made with Tofu) 

(after this recipe, read on to see how Ignite Lincoln went!)

Last week I made my version of a Reese’s Peanut Butter Cup…But turned it into a healthy almond butter cup. (find the recipe here) So this week I’m sticking with the chocolate and peanut butter theme!

Mousse is one of those desserts that I crave. I always want something creamy, smooth, and rich…something so chocolaty that you can feel your heart beat faster and faster with every bite you take. The thing is…I like the flavors of those kinds of foods, I just don’t believe in eating them when your body is going to be slowly rotting away. Don’t take this the wrong way though…I believe in dessert of all kinds, and I ate them for a long time! (well 16 years) But I just decided that if you can make it healthy, then why eat the unhealthy. :)

So for you today I have an amazing guilt free chocolate dessert. :) Enjoy my friends and let me know what you think!

Ingredients

  • 12 oz. of Silken soft tofu
  • 1/4 cup of agave nectar
  • 1 cup of at least 60 percent dark chocolate chips
  • 1/4 cup of water
  • 2 tbsp. powdered peanut butter/ or an equal amount of regular peanut butter (all natural please, the ingredients in the jar should be peanuts and salt…that’s it)
  • 1 tsp. vanilla extract

How to

  1. using a food processor or an electric hand mixer, beat the tofu in a medium-sized bowl until nice and smooth. About 2 minutes.
  2. Melt the chocolate chips over a double boiler. To do this find a 4 quart saucepan and fill it with about 2 inches of water. Bring the water to a boil and then reduce to a simmer. Dump the chocolate chips into a glass or metal bowl that snuggly fits over the top of the 4 quart saucepan. Place the bowl on top of the pan and stir the chocolate chips slowly while the steam from the simmering water below melts the chips into a velvety chocolate pool.
  3. Slowly add the melted chocolate into the tofu. Then you can add all of the remaining ingredients while mixing the mousse on low-speed. If you’re using a food processor just pulse the mixture each time you add a new ingredient to the mix.
  4. Once the mousse comes together, just transfer it to a holding vessel (a plastic container or mason jar) and place it in the fridge for 1 hour. The mixture will become thick and then you can transfer this rich, chocolaty, moussey goodness into your serving dish of choice.

Tweet me with questions :)  and like my Facebook page. 

By the way! Ignite Lincoln was an amazing success last night. I had a blast speaking to over 350 people…sharing my passion with Lincoln! I’ll post the video of my talk as soon as I get it. 

Lincoln is truly a booming city…with so many amazing people following their passion. It was an honor to be apart of this event!

2 Comments

Almond Butter Cups

on January 20, 2012

Let me start by telling you about my almond butter obsession. I guess you could say I put it on about everything…So naturally I would want it with chocolate! It’s great in parfaits, smoothies, chicken salad, even salad dressings. Yummy? Yes…yes it is.

Reese’s are one of my favorite candies. I remember always buying them when I went to my grandma’s house. We would stash them in the freezer for a cool and chocolaty sack after coming home from the swimming pool! Enjoy this healthier version of a reese’s and let me know what you think. :)

This recipe makes 7 almond butter cups so you can have one everyday of the week!

Ingredients

  • 1/3 cup chocolate powder
  • 1/4 cup coconut oil
  • 1/4 cup Agave Nectar or Honey
  • 7 tsp. almond butter

How To

  1. Melt the coconut oil in the microwave (takes about 30 seconds) and add it to a  2 cup liquid measuring cup with a spout. (The spouted measuring cup makes the mixture easier to pour)
  2. Add the agave and chocolate powder to the melted coconut oil and mix well.
  3. Use a mini cupcake pan to make the Reese’s. Pour about a tsp. of chocolate into the bottom of 7 spots in the pan. You’ll have about half of the chocolate mixture left after doing this. There’s no need to grease the pan.
  4. Put the pan into the freezer for 10 minutes.
  5. Once nicely chilled, you can put 1 tsp. of almond butter onto the top of each future reese’s. spread it, using a spoon, to cover the top of the chocolate.
  6. using the remaining chocolate, coconut oil, and agave mixture, cover the almond butter so it’s no longer visible.
  7. Chill for 20 minutes in the freezer.
  8. To flip these out of the cupcake pan, run a dish cloth under really hot water and then ring out the excess H20. Flip the pan over onto a sheet tray and cup the bottom of each cupcake spot to just warm the edges of your reese’s. Then give the bottom a good tap and the cups should just fall right out!

Let me know if you have any questions by Tweeting Me! 

Enjoy!

 

1 Comment

FOAM!

on January 13, 2012

For a long time making “foam” or “air” has been a trend in many restaurants. People at home would never think of making a foam to top off their food, so they just visit their favorite gourmet restaurant and are greeted by a plate with “Lemon air” or a “wasabi foam”. What I want to do is help YOU make a foam at home. Why would you want to do this? I have many reasons listed below:

  • To show off to your friends and family (duh)
  • To impress your girlfriend/boyfriend with your cooking skills
  • To be able to throw out “yea, I used some molecular gastronomy skills to make your meal tonight”
  • To get your kids to drink orange juice for breakfast (see below)
  • To make a santa beard out of candy cane flavored foam. (Why not?)
  • To make your normal meal into an extraordinary meal.

I have many other reasons, but lets just get to the point here.

Foams have been used in cooking for a long time. Whipped cream, meringue, and mousse can all be called foam. Lately though foams have turned into something entirely different! You can now take fruit juices, or pretty much any liquid and turn it into something light and fluffy.

How do you do this?

well this is the great thing about foams…they are easy to make! You can turn any of your favorite liquids into a foam, right in your own home! To make these pillowy flavors come to life all you have to do is combine your chosen liquid with lecithin, which is a neutrally flavored stabilizing agent. You can find this surprisingly healthy ingredient in your health food market, or order it online.

You only need 3 things to make a foam

  1. Your favorite juice or liquid (soy sauce, chicken broth, herb infused liquids)
  2. Lecithin
  3. an immersion blender (or whipped cream canister with N20- if you use one of these you use gelatin instead of lecithin. You allow the juice to set up in the fridge after adding the gelatin and then you whisk it into a goo. After a goo consistency is achieved you just put the mixture into the canister fitted with a N20 cartridge and foam away!)

 The picture above is my orange juice foam! I think it tops off a glass of orange juice beautifully…plus you can make your kids (if you don’t have kids you can just make if for yourself) an orange juice latte. They see you drinking coffee all the time with foam on the top, so why not add some flair to their morning drink! Feel free to experiment with all kinds of juices and let me know how it turns out!

My orange juice foam is 500 grams of oj mixed with 2 grams of powdered lecithin. If you don’t have a scale to weigh your ingredients, either get one (because weighing ingredients is much more accurate) or just do a grams to cups/tsp conversion by googling it! All you do to foam up the juice is put it into a baking dish (like a 9 by 13 pan) and sprinkle the lecithin on top. I think a baking dish works better than a bowl for making foam. Then you start blending it with the immersion blender until the fluffy stuff starts forming on the top! Then just skim the foam off the top and put it onto whatever you like!

Have fun foaming away! If you have any questions feel free to tweet me!

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New Years Resolution

on January 6, 2012

I have two major resolutions for 2012 that i’m excited to really work on!

#1- Eat breakfast

#2- Go gluten free

So here’s a recipe that helps me accomplish both of these resolutions!

Quinoa Strawberry Coconut Pudding

1/2 cup of quinoa

1 tsp. good vanilla extract

2 tsp. Truvia or 1/5 cup sugar

2 cups unsweetened coconut milk (I like the native forest brand out of the can)

pinch of salt

1/4 cup unsweetened toasted coconut

a few sliced almonds

1/2 cup sliced strawberries plus a few slices for garnish

This is a super simple recipe that is not only good for you, but good tasting too!

Start by combining the coconut milk, vanilla, salt, and sugar in a sauce pan. Bring it to a simmer and then add the quinoa. Simmer for 30 minutes or until the pudding has the texture that you desire. Mix in the chopped strawberries and then let it cool. Garnish with more sliced strawberries, some almonds, and toasted coconut!

It’s always so hard for me to eat breakfast, but with this gluten free and flavorful option i’m jumping out of bed!

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