Archive

Recipes



20140204-215506.jpg I don't know why but lately I have been craving ice cream (something I usually am not a huge fan of TBH). This morning I was making myself a smoothie for breakfast and I used a bit less almond milk than usual et voila! This recipe was born! It's not only low cal/sugar/fat but it's seriously satisfying. Chocolate-Covered Strawberry "Ice-cream" makes 2 servings ♥ 1 cup frozen strawberries ♥ 1 scoop vanilla protein powder ♥ 1/2 cup unsweetened vanilla almond milk (add more milk if you'd rather have a smoothie) ♥ 1/2 tsp. cocoa powder ♥ 1 tsp. psyllium husk powder ♥ 1 tsp. maca powder (you can omit if you don't have this) Place all ingredients in a blender and give it a good whirl! Serve immediately and enjoy! Kalea

  Hey guys! I'm sickie (I wonder if being stressed out about my thesis has anything to do with it? 😒) so that sucks. As a result, my appetite has been shot to hell and nothing sounds good! I'm def one of those people who has to get mentally prepared for whatever they're about to eat (I don't know if anyone else actually does this, if you do please let me know I'm not alone!). Anyway, as you (may or may not) know, I am currently working on my thesis (well not currently) so I need to keep my blood sugar stable and energy level up (or as up as it can be). So I whipped up this lil dime of a meal and it was so good I ran and grabbed my phone just to share it with you! I'm calling it my Super Yum Sammie Whammie because I'm delirious, feel free to just call it delicious. Use This: a toaster small bowl a knife a fork 1 slice of Ezekiel 4:9 Sprouted Grain Bread about 1/3 of an avocado 1 egg tapatio to taste mixed greens (I used baby greens and arugula I got at the farmers market) roasted yellow peppers side note: you could use jarred roasted red peppers but I bought a whole bunch of yellow peppers on sale at Meijer last week so I roasted them under the broiler til the skins blistered, peeled, seeded and sliced them and then stored them in a glass jar. They're excellent and a great addition to any dish. Do This: toast bread to desired toasty-ness meanwhile, crack egg into bowl (I sprayed a tiny dish with Pam, sue me it's all I had), cover with a damp paper towel and microwave for about 2 minutes. side note #2: microwave times/temps vary yada yada yada. Just watch that sucker and when the egg white is all solid and the yolk is however you like it, hit cancel. when toast is done, smoosh avocado onto it using your fork, add a few slashes of hot sauce ( I like tapatio ) to taste. next, stick your mixed greens on top. The avocado helps keep them from falling off. then, delicately lay a few strips of roasted pepper over the greens finally, top with egg and a few grinds of fresh black pepper. devour. This, my friends, isn't just a meal, it's an experience. The crunchy bread, the cool creamy avocado, the sweet, juicy, peppers and tender baby greens, punctuated by the spicy tapatio and peppery arugula, all covered in glorious, golden egg yolk and fluffy egg white translates into something that I can only describe as heavenly.  

yum Hey there, So guess what? I'm moving. Like right this second. It's weird to think I've been here for an entire year, I feel like I just moved in. I wanted to give you guys a quick update and delicious cherry jam recipe real quick since this weekend is gonna be crazy. side note I'm really not a big jelly/jam person so it's kinda funny that this is my second jam recipe I woke up yesterday morning and I needed toast with jam. But not just any jam. It had to be bing cherry jam (which I'm pretty sure I've never had before so idk where the idea came from) So, I headed to the store for supplies, ezekiel bread and frozen unsweetened cherries. My cravings are expensive. So anyway here's how I made delicious bing cherry jam: throw 1/2 a cup of delicious cherries in a sauce pan cover with a 1/2 cup of water and boil til you can smush those suckers once your cherries are sufficiently smushed, add 1 tsp of chia seeds cook for a few more minutes until jam becomes thick cool (or don't) and spread onto whatever you fancy If for some crazy reason you have leftovers store them in an airtight container in the fridge for up to a week. If you want to make a larger batch use the measurements/directions from this post. Enjoy! K

20130906-132518.jpg
So after a crazy busy week of coming home from Texas Tuesday, starting a new job Wednesday, and giving a nerve-wracking presentation yesterday there was no way I wanted to grocery shop or spend 4 hours in the kitchen making dinner. I just wanted something warm, delicious, and nutritious. Enter this lil recipe I made up on my way to the BFs house:
Ingredients:
4 boneless, skinless chicken tenders
1 egg
Skim milk (enough to cover chicken)
1 Tbl lemon juice
1 cup whole ground flaxseed meal
1/4 cup grated Parmesan cheese
Whatever seasonings you like/have I used some black pepper, red pepper, onion and parsley.

Directions:
1. Preheat oven to 375
2. Combine milk and lemon juice, let sit a few minutes (this makes a quick “buttermilk”)
3. Add chicken to milk and let it hang out covered in the fridge while you get everything else together
4. Crack egg into a bowl and whisk
5. Grab a big ziplock bag and throw your flaxseed meal, seasonings and cheese into it
6. Drain chicken and dip into egg. Let all the excess egg drip off before tossing chicken into bag. Repeat until all chicken is coated
7. Bake chicken for 15 minutes, flip each piece halfway through so you get a nice crunchy crust.
Note: I’m using the baking time from another recipe because I didn’t keep track last night. Please make sure your chicken reaches an internal temp of at least 165.

I served these on a bed of baby kale with some roasted cauliflower and a honey Dijon sauce (I just mixed some Dijon mustard with a little local honey) it was deeeelicious! Give em a try the next time you want a healthy, tasty, quick meal.

20130906-132614.jpg

Keep It Simple & In Season! Need a perfect weeknight meal? Try this: combine a large can of crushed tomatoes, some green peppers, 2 cups of low sodium chicken stock, 1 cup of water and some shredded cooked chicken in a large pot (or slow cooker) season to taste (and feel free to add any other veggies you like!) heat through. Meanwhile, chop up some cilantro and (baby) limes for garnish, cut up some watermelon for a cool, refreshing side and you're set! Whip up a batch of homemade corn bread muffins if you're feelin frisky! Enjoy😘

So good. So clean. So easy. Can I make a confession? I'm not the greatest at following recipes. I just kind of "go with it" in the kitchen. So tonight for dinner I wanted something quick, light (because its supa dupa hot here right now) and I had some zucchini I needed to use so I came up with this lil concoction. It was SO GOOD! I know, I keep saying that Ingredients: 1 carrot, diced 1 cup of onions and peppers (I had some in the freezer so that's what I used) 1 TBL of extra virgin olive oil 1 TBL shallot, minced 1 clove of garlic crushed 1/2 cup canned crushed tomatoes A punch of crushed red pepper Juice of 1/2 a lemon 2 med zucchini Another TBL of EVOO Steps: 1. throw the first 3 ingredients into a big ol skillet on low heat, salt and pepper to taste and let em sweat it out for a while (let's say 5 mins) on med-low 2. Add the shallot and garlic, let everybody mingle for a few mins 3. Add the crushed tomatoes, sprinkle in some hot pepper, give a squeeze of lemon and let it bubble for a bit. Turn heat down to simmer and get to work on the zucchini. I sliced some with a mandolin, used a veggie peeler on others, and used a knife to make spaghetti-like strands (my knife skills are not awesome and none of them looked anything like pasta) honestly I don't think it matters. Do whatever you want! You could even slice the zucchini into coins, it's your dinner dammit. 4. Moving on. Either take the sauce out at this point or get another pan. Add zucchini and olive oil, sauté for a few mins until its tender but still has some bite to it. Top with sauce and devour! Hope you like it! It was the perfect dinner before my barre fitness class. Now I'm hangin pool side with a glass of Pinot Grigio and a few new reads before bed.☺

blueberry-jamphoto source: http://www.browneyedbaker.com/wp-content/uploads/2012/08/blueberry-jam-2-550.jpg 

Just call me Martha…

This lil recipe took maybe 20 mins to make and is seriously so good I can’t even stand it! Not only did I have all 4 of the ingredients in my kitchen already, I also had a clean glass jar waiting to be filled! (seriously, my life is crazy right now so the fact that these things came together is a huge deal to me). Anywhoo, I adapted this recipe from the back of Bob’s Redmill Chia Seed. It’s gluten-free, high fiber, lactose free, low cal, low carb, low-fat, soy free, vegan and DELICIOUS. It received the Boyfriend and Sister Stamps of Approval (which are hard to come by). Added bonus, no canning means you won’t be giving anyone botulism! Hooray. It would be great on muffins, toast, in place of syrup over pancakes, over some Greek yogurt or just on a spoon because maybe you haven’t been to the grocery store in a while and you’re just really excited that you made jam! Blueberry Chia Jam adapted from Bob’s Redmill recipe

  • 1 1/2 cups fresh blueberries
  • 1/8 cup Agave Nectar
  • 1/8 cup Chia Seed
  • 1/4 tsp Vanilla Extract

Directions

Step 1

Combine berries and agave in a small saucepan. Cook over medium heat until berries begin to soften and burst, about 5 minute.

Step 2

Add chia seeds and cook until very thick, about 15 minutes. Stir often. Optional: lick spoon until mouth turns blue.

Step 3

Remove from heat and let cool then add vanilla extract. Step 4

Put jam in a pretty glass jar and take pictures of jam (Note to self: food pics look terrible with iPhone camera). Show everyone what a domestic goddess you are!
Store in the refrigerator for up to 7 days. Makes 5 servings.