Food

June 24, 2015

Homemade Fruit Snacks

Ok, my photos are pretty lame when it comes to food.

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How about when it comes to food photos we make a deal?  Just go ahead and trust what I say and not what I photograph with my iPhone (which, by the way, I have a GORGEOUS new fancy dancy camera I got from the hubs for Christmas… I should use it.)

These little fruit snacks are delicious, nutritious and easy to make.

I found the original recipe on thankyourbody.com – so check her out for legit photos of the yummy gummys like this:

fruit snacks

The Recipe

Ingredients:

2/3 cup fresh lemon juice or fresh orange juice (I used lemon and they were delicious!)
2/3 cup frozen berries (I used a berry mix of blackberries, blueberries, strawberries and raspberries)
1 – 2 Tbs honey
5 Tbs gelatin

Directions:

1. Pour juice and berries into a small saucepan. Heat over medium heat, stirring occasionally until berries become tender and begin to soften.

2. Add honey and stir until completely incorporated. You will want the fruit to dissolve quite a bit until you have a compote.

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3. Turn the heat off, and quickly and vigorously whisk in gelatin one tablespoon at a time to prevent clumps.

4. Puree mixture using a immersion blender or small blender (I used my food processor since I don’t have the before mentioned gadgets)

5. Pour into a 8 x 8 or 9 x 9 glass dish. Refrigerate until set (30 minutes to an hour). Cut in small squares. (Or use fun molds!)

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Enjoy!

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June 17, 2015

Coconut Lime Energy Bites

I originally came into contact with these delicious little nuggets during the Market to Market Iowa run.   Sara made a few different energy bites for us to snack on and these little guys won me over.   They are a nice switch-up from the traditional energy bites that I make with peanut butter, honey and oats.

Lime and Coconut = Light, refreshing and super easy to make.

And makes me want a vodka.

Typical….

I found this recipe on Spoonful of Flavor.  The only change I made was I used regular limes, because I have no idea what makes a key lime different AND I am fairly confident you can’t find one in Nebraska.   The recipe turned out just fine.

 

Ingredients

  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1 1/2 cups dates, pitted
  • Juice from 3 limes
  • Unsweetened coconut

Instructions

1. Add the almonds and cashews to the bowl of a food processor and pulse.

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2. Add the dates and lime juice.  Pulse until the dates are finely chopped and the mixture starts to clump.

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3. Shape the mixture into 1 1/2 inch balls. Roll in coconut and store in an airtight container in the refrigerator.

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April 8, 2015

Easter Weekend

Hi All!   I know.  I am just getting to the weekend recap.

Kind of explains the way my life is right now

…about three days behind.

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Friday

A whole lotta this after my gym sesh and eyelash fill:

mind is all

It was a glorious Friday evening my friends.

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Saturday

INSANITY – 24 Hour, yo.  Get there.

Brunch with my girl Tyree and Coleman.

Then, C-town bound and down for Clint’s step-sister’s wedding reception.  I mean, how cute is this young couple?

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Photo Courtesy of Robin Pirtle, RC Jets Photography

❤

Congratulations Breana and Conner!

 

Sunday

Easter!

It started off with a really terrible, no good, very bad 3 miler.

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My legs were weak, my tummy hurt, my back was in knots, my head was fuzzy, I had to stop 3 times to stretch and I never realized how small Clarinda was until I tried to map out a distance.   3 miles got me from my hotel, to the High school west of town, to 12th street back to hotel.   That was only 3 miles?   Dang, Clarinda.   I had no idea how small you were.  Where was I the 25 years I lived in you?  Apparently a non-runner with a likin’ for beer.

Next up

  1. 10:30am church at St. John’s Lutheran.
  2. Lunch at mom’s.  How cute are her decorations?

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Forrrrr the record.  Those eggs are decorations.

Why ya gotta fool me like that, mom?  For real thought they were malted eggs.   Imagine the horror to find out they were not.

Mom and Dave served us a delicious meal of ham balls, potatos, pea salad, veggies and my FAVORITE strawberry pretzel dessert.   Mmmm.   So so good.

Next up?  The In-laws for pizza and family time.

Pizza on Easter?  Um, yes.   And Debbie did a fine job with all her homemade goodness.

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Those ornery, yet adorable, boys (Chloey was the innocent bystander) were trying to convince me they licked a dessert, or spit in a dessert, or did something naughty to something I was about to eat.  My revenge?  Lick the jello.

Whether or not I really did, one will never know.

😉

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Cheers!

March 24, 2015

Cauliflower Pizza Crust

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I’ve had folks asking me for this recipe since I made it.  Nearly two weeks ago.  OOPSIE!  Sorry. 🙂

Here it is!   Here it is!!!

Ingredients:

  • 1 Head of Cauliflower
  • 1 egg, beaten
  • 1/4 cup goat cheese
  • 1/4 cup parmesan cheese
  • 1/2 tsp. oregano
  • 2 cloves garlic, minced
  • 1/4 tsp. sea salt
  • Desired Pizza Toppings!

Step One : Process cauliflower until fine “powdery” texture.

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Step 2: Put cauliflower in microwave safe bowl, cover, microwave for 4 minutes.   Dump cauliflower onto a clean tea towel and let cool for a few.  Once cool enough to handle, wrap side of tea towel around veggie, twist and SQUEEZE!  Keep squeezing until you can’t squeeze a single drop more.  You want to squeeze out as much water as possible in order for the pizza crust to hold together.

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Step 3:   Mix the rest of ingredients in a bowl and add cauliflower.  Press mixture on oiled parchment paper on either a pizza stone or pan of your choice.

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Step 4: Bake at 350 from 15-30 minutes.  Seriously.  Just watch it and remove once it hits the color and crispness you want.  The longer the better, but totally your call.

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Step 5: Top with desired pizza toppings, put back in oven until cheese is melted and enjoy!

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Enjoy!