Recipes, snacks and cooking adventures….

Summer 2016

12/05/13

Egg Muffin Cups

10/06/13

Drink your Veggies!!!!

I have been intrigued and curious about juicing for  the better part of a year. My husband doesn’t like clutter on the counters. We don’t have a ton of storage in our kitchen. Hence, the hesitation on juicing… another piece of kitchen gadgetry to add to the counters. This wasn’t gonna happen with my hubby around, and he is sticking around for quite some time.

So, after much research and consulting many friends that juice and have mad healthy kitchen skillz—– I am now juicing in my much-loved Vitamix. I purchased some nut milk bags from Amazon…. “The Amazing Nut Milk Bag” from Pure Joy Planet.

Today’s recipe was inspired by some Pinterest research I did last night and what I had in the fridge.

Recipe:

1 large Green Apple, cored and chopped into big pieces

3 small clementines, chopped in half & skin left on

1 carrot, chopped into 4 pieces

2 stalks of celery, chopped into big chunks

1 handful of kale

Place into the Vitamix. Place on top and get the tamper ready. Start the Vitamix on low and slow. I increased the speed to about 5 then I put it into high. Blend until all ingredients are smooth.

Put your nut milk bag into a large measuring cup (I used a 2 cup volume). Pour the mixture into the nut milk bag. Use a little filtered water in the Vitamix to help get it all into the bag. Pull the drawstrings tight and gently squeeze the mixture <I found that this was good physical therapy for my healing knuckle>. Pour juice into glass and prepare to enjoy!

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10/01/13

FALL is HERE in VaBeach. I might be one of the only people I know that don’t enjoy the PSL craze, but I do love me some pumpkin flavored treats.

We are currently in DAY 2 of a Clean Eating Challenge at our CrossFit Chronic box. So yesterday was a big, huge, make tons of food PREP DAY. I made 2 dozen hard boiled eggs, 2 dozen omelet muffins, 2 dozen Paleo Pumpkin Muffins (recipe to follow), cooked 12 chicken breasts, 1 1/2 dozen frozen banana-almond butter-dark chocolate treats, and got dinner ready. Phew!

My husband and I, okay just me, decided we would cut out all alcoholic beverages <a sign that summer is over>, sugar, processed foods, and wheat/grains. Wish me luck! Sugar is a big one for me. Can I say, cheesecake—–it is by far my favorite. I will miss you cheesecake, but maybe we will meet again soon for the holidays. Enter in the Paleo Pumpkin Muffins, which I adapted from Paleo Plan, a website that caters to Paleo meal planning.

Paleo Pumpkin Muffins, Jenn Style

1 1/2 c almond flour or meal

3/4 c organic canned pumpkin puree (or check out this recipe for making your own)

3 large eggs (good quality fresh from the farm eggs)

1 tsp baking soda

1 tsp baking powder

1/2 tsp ground cinnamon

1 1/2 tsp pumpkin pie spice

1/8 tsp sea salt

1/4 c Grade B Organic Maple Syrup

2 tbsp nut butter of your choice

1/4 c Cocoa nibs

2 tbsp Chia seeds (to sprinkle on top of muffins)

1. Preheat oven to 350° F

2. Either coat the muffin tins with coconut oil or line with paper muffin cups (Almond flour/meal tends to have sticky batter and results in the muffins sticking to the paper but they are yummy so I deal.)

3. Mix all dry ingredients. Then add all the wet ingredients.

4. Bake for 15-20 minutes. Sprinkle on the Chia seeds. Continue baking until done.

5. Eat and enjoy with a cup of tea or coffee.