Christmas Morning Recipe - Pecan Pie Muffins

This is my first Pinterest recipe that I have actually cooked!  Can you believe it?? I have tons pinned and regularly drool over the beautiful food photos that can be found there, but have never actually made one of said recipes...until now! And, man, did I pick a good one to give a try! These muffin/cupcakes were found on the Bake or Break website and are absolutely delicious!  Please note that these are a TREAT - not a regular occurrence recipe. I was looking for an alternative to actual pecan pie because I'm not a fan of the goop - but love the pecans off of the top!  This was just perfect! All of the taste of pecan pie without all of the mess!

Ingredients (yields 24 mini muffins):

1 cup chopped pecans

1/2 cup all-purpose flour

1 cup packed brown sugar (I used light brown)

2/3 cup unsalted butter, melted

2 large eggs

Instructions:

Preheat oven to 350 degrees. Grease or line a 24 cup mini muffin tin.

Combine all ingredients and mix well. Fill each muffin cavity about 3/4 full.

Bake for 18-20 minutes, or until edges are browned and centers are set.

Enjoy!

Note: I doubled the recipe - except for the butter - and they came out great!  I watched them and they only needed to cook around 14 minutes in my oven. But, as you are well aware, all ovens cook differently - the above is a general rule. Keep an eye on yours to make sure that they don't burn! :)

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Cough and Cold Season: ALL NATURAL cough syrup!

Cough and Cold Season: ALL NATURAL, Homemade cough syrup!

As you all know...the cold and flu season has hit. And, it has hit a little earlier than normal. I know...because my oldest son brought a cold home from school two weeks ago and it has made it's rounds and finally landed on ME! Ugh...

BUT, unlike everyone else in my house, I have developed this terrible, deep, hacking cough with my cold. It has been keeping me (and my poor hubby) up at night. NOTHING has been able to work at keeping it at bay. I've tried every over the counter cough syrup that we can get our hands on, I recently had a hysterectomy and had some of my pain medication left over. Tried one of those just to see if that would help. Nope. (My husband is a pharmacist and even he has been stumped at what else we can try...)

Whoa!  I bet that WOULD get rid of a cough...by knocking you OUT!

So, what's a girl to do when she's up at 1 AM hacking and unable to sleep? ...get on the internet and search for homemade cough syrups! And, while I was hoping to find something with whiskey or the like in it (just kidding!!!) - I found several with ingredients I had readily available even at 1 AM. And, you know what?  IT WORKED!!! I slept last night, with an ever so slight tingle in my throat, but no cough!!!

The several recipes I found varied with the amounts of each ingredients, so I just went with what didn't taste absolutely appalling...so here's my recipe below!

All-Natural Cough Syrup
2 TBSP. Apple Cider Vinegar (Bragg's if you have it, if not, regular will work!)
2 TBSP. Raw honey (local if available)

1 TBSP. water

1/4 tsp. cayenne pepper

1/4 tsp. ground ginger

Mix in a little jar with a lid. Keep in the refrigerator for longer storage - just be sure to shake up before use as the ginger and cayenne will settle as it sits. 

One tablespoon worked for me. Dosing will vary by person.

Paleo Banana Bread with Pecans

So, I don't know about y'all, but when it is cold outside, I CRAVE comfort foods! One of my absolute faves is banana nut bread -- but it's not exactly on my current diet plan. So, what's a girl to do during an ice storm when she has a craving? Hit up Pinterest for a cleaner, leaner recipe - of course! The recipe I decided to give a try was found at [Inspire & Indulge]...and it was delicious...here's the recipe.

[Paleo] Banana Bread
Inspired by Civilized Caveman Cooking
Makes 8 slices
Ingredients

• 4 ripe bananas
• 4 eggs
• 1/2 cup almond butter (or any nut butter)
• 1.5 tablespoons coconut oil
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 1/2 cup coconut flour
• 1 tablespoon cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• optional: 1/2 teaspoon nutmeg or all-spice, 1/4 teaspoon cloves
• optional: dried cranberries, orange zest, chocolate chips, chopped pecans (I added 3/4 cup chopped pecans - 1/2 c. mixed in batter, 1/4 c. on top)

What to Do

1. Preheat oven to 350 degrees (F) and lightly grease a loaf pan.
2. Add the ripe bananas, eggs, almond butter, coconut oil, honey and vanilla extract to your blender.  (Remember, you can melt your coconut oil by placing the jar in a bowl of hot tap water.)
3. Blend on high for 15-20 seconds, scraping down sides if necessary.
4. Add the coconut flour, cinnamon, baking soda, baking powder, and optional ingredients.
5. Blend on high for 20-30 seconds, scraping down sides if necessary.
6. Pour batter into your loaf pan.
7. Bake for 45-55 minutes, or until inserted knife comes out clean.
8. Allow the loaf to cool slightly then slice and enjoy.

Tasty Thursday: Turkey Lasagna with Homemade

Tasty Thursday

 

 

I happened upon this recipe while thumbing through the latest Clean Eating magazine and bought the darn thing JUST for this recipe. It. Is. DELICIOUS.

 

I urge you to make it right now. Tonight. Just do it...soon. You will love it as much as my family and I did. I promise.

 

 

Ingredients:

1 Tbsp olive oil

1 white onion, chopped

1 large carrot, peeled and chopped

1 large celery stalk, chopped

4 cloves garlic, chopped

1/2 tsp dried oregano

2 Tbsp balsamic vinegar

2 28-oz. BPA-free cans unsalted whole tomatoes with basil (TRY: Eden Organic Whole Tomatoes with Basil)

1 Tbsp raw honey

1/2 tsp sea salt, divided

1 tsp fresh ground black pepper, divided, plus additional to taste

1 9 oz. package frozen chopped spinach

olive oil cooking spray

1 lb ground turkey

15 oz. reduced fat ricotta cheese, drained

1/3 cup loosely packed chopped fresh basil leaves

12 whole wheat lasagna noodles (no boil or boiled at home)

4 oz. reduced fat, grated Italian four cheese blend

 

Instructions:

1. In a Dutch oven or large saucepan on medium-high heat, heat oil. Add onion, carrot, and celery and cook until soft and lightly browned, 10-12 minutes. Add garlic and oregano and cook, stirring constantly, 1 minute. Add vinegar and let bubble for 10-20 seconds, scraping any browned bits in bottom of pan. Add tomatoes and stir to combine, breaking up with a spoon. Bring to a boil, then reduce heat to medium to medium-low and maintain a steady simmer. Cook for 1 hour, stirring every 10 to 15 minutes, until thickened. Stir in honey, 1/4 tsp salt and 1/4 tsp. pepper.

 

2. Using an immersion blender, blend sauce to slightly chunky puree. Boil noodles as directed on package at this time, if they are no boil noodles, skip this step.

 

3. Place spinach in fine mess strainer and press firmly to drain. Mist a large skillet with cooking spray and heat on medium-high. Add turkey and cook, breaking up with spoon until no longer pink, 6-7 minutes. Add spinach, remaining 1/4 tsp salt and 1/2 tsp pepper and cook, stirring frequently, until heated through, about 2 minutes. Transfer to a medium bowl.

 

4. In a second bowl, combine ricotta and basil. Season with additional black pepper.

 

5. Spread 1/4 cup sauce inside a 9x13-inch baking dish. Top with 4 noodles, half of ricotta, one third of cheese blend, half of turkey and one cup sauce. Repeat once more, starting with noodles and ending with sauce. Top with remaining noodles, remaining sauce, and remaining cheese blend. Cover with foil and bake for 30 minutes. Remove foil and bake until cheese is melted and sauce is bubbling, 5 to 10 minutes more. Rest for 15 minutes before serving.

 

Nutrients per serving (1/10 of lasagna):

Calories - 253, Total Fat - 9g, Sat. Fat - 4g, Monounsaturated Fat - 3g, Polyunsaturated Fat - 2g, Carbs - 30g, Fiber - 5g, Sugars - 8g, Protein - 24g, Sodium - 310mg, Cholesterol - 44mg

 

 

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Tasty Thursday: Clean Eating Danish Meatballs

TASTY THURSDAY

(recipe from the Gracious Pantry)

 

Clean Eating Danish Meatballs

(Makes 40 meatballs)

Meatball Ingredients:

• 1 package ground turkey meat (about 1 1/2 lbs, give or take.)
• 1/4 teaspoon ground black pepper
• 1 tablespoon dried onion
• 1/4 cup non-fat Greek yogurt
• 1/2 cup bread crumbs
• 1/8 teaspoon nutmeg
• 1 whole egg

Sauce Ingredients:

• 1 tablespoon olive oil
• 1/4 cup whole wheat pastry flour
• 2 cups chicken stock 
• 1 teaspoon salt (omit if you use prepared stock or broth)
• 2 teaspoons dried dill weed
• 1 teaspoon garlic powder
• 1 cup non-fat Greek yogurt

Directions:

1. Preheat oven to 375 degrees F.
2. If you want to have a grain with this dish, put on a pot of brown rice or some whole wheat noodles while you make this recipe.
3. Line two cookie sheets with parchment paper.
4. Place all the meatball ingredients in a mixing bowl and mix with your hands until well blended.
5. Roll the meat blend into small (about 1 inch in diameter) balls and place on your cookie sheets. You can place them somewhat close together. They don’t spread during baking. Just be sure there is some room between them so the heat can circulate well around them. On a standard cookie sheet, I got about 20.
6. Bake for 20-30 minutes, or until they reach at least 170 degrees F. I baked mine a little longer just to get a nice golden “glow” to them.
7. Remove from oven and allow to cool slightly. (Enough so you don’t burn yourself!)
8. Once the meatballs are in the oven, move on to making the sauce. Both should finish about the same time.
9. While the meatballs are in the oven, place your olive oil and flour in a medium-sized pot.
10. Warm this mixture over medium-high heat. It will be “paste-like” at first. But then it’ll get a little “crumbly”.
11. Once you have crumbs, slowly add your chicken stock/broth stirring vigorously with a whisk. The idea is to get the crumbs to dissolve into the broth. Once dissolved, add your salt (optional), dill and garlic. Allow the mixture to simmer slightly until it has thickened a bit.
12. Once the sauce has thickened, remove the pot from the stove. Whisk in your yogurt, and the sauce is done!
13. Combine the sauce and meatballs and you’ve got a fantastic meal!

Eat Clean: Cookie Dough Greek Yogurt

 

 

 

Cookie Dough Greek Yogurt

1 tbsp all natural peanut butter
1-2 tsp stevia (or any sweetener!)
1 tbsp mini dark chocolate chips
¼ teaspoon vanilla extract
1 single serving plain Greek Yogurt

 Directions:
Mix it all together and enjoy!!

 

To make more like ice cream freeze for at least 30min.

Photo Credit: http://i.huffpost.com/gen/946215/original.jpg

Eat Clean: Chili Chicken Kebabs

Chili Chicken Kebabs

 

 

Ingredients

• 3 Tbsp / 45 ml extra virgin olive oil
• 1½ Tbsp / 22.5 ml balsamic vinegar
• Juice of one lime
• 1 tsp / 5 ml chili powder
• ½ tsp / 2.5 ml paprika
• 1 tsp / 5 ml cayenne pepper
• Sea salt and freshly ground black pepper, to taste
• 2 garlic cloves, pressed or minced
• 1 lb / 454 g boneless skinless chicken breast, cut into 1½ inch / 4-cm pieces
• 1 large onion, chopped into thick pieces

Preparation

1. In a small bowl whisk together olive oil, vinegar and lime juice. Season with chili powder, paprika, cayenne pepper, salt, pepper and pressed garlic.
2. Place the chicken in a shallow baking dish with the sauce and stir to coat.
3. Preheat the grill to medium high. Thread the chicken onto the skewers, alternating with chopped onion pieces. Discard the marinade.
4. Lightly oil the grill grate. Grill the skewers for 10 to 15 minutes or until the chicken juices run clear.

Serve with roasted (or grilled) asparagus, vegetables, or your favorite salad!

Nutritional Value per Kebab:

Calories: 186
Calories from Fat: 75
Total Fat: 8.5 g
Saturated Fat: 1 g
Total Carbs: 6 g
Fiber: 1 g
Protein: 25 g
Sodium: 334 mg
Cholesterol: 61 mg

All credit for the recipe goes to .

Eat Clean Recipe: Tosca's Keep It Light Tilapia

      One of my favorite Eat Clean recipes is for the mild flavored white fish, tilapia. It's lower calorie and never has a fishy flavor. Find the recipe below. I always pair this fish with a nice green salad or roasted asparagus.  YUM!

Tosca's Keep It Light Tilapia

YIELD: 4 servings
PREPARATION TIME: 5 minutes
COOKING TIME: 10 minutes

---

Details

Satisfy your taste buds and set your metabolism on fire with this delicious recipe! Cayenne, ginger and mustard are three ingredients that help you burn fat just by eating them!

Ingredients

• ¼ cup / 60 ml extra virgin olive oil
• 3 cloves garlic, minced or pressed
• 1 tsp / 5 ml paprika
• 1 tsp / 5 ml ginger
• 1 tsp / 5 ml fresh ground black pepper
• 1 tsp / 5 ml dried mustard
• 1 tsp / 5 ml oregano
• 1 tsp / 5 ml chili powder
• 1 pinch cayenne pepper
• 4 tilapia filets, thawed

Preparation

1. Preheat oven to 400ºF/ 205ºC. Line your baking sheet with parchment paper.
2. In a medium-sized bowl combine olive oil, garlic and seasonings.
3. Dip each filet into the seasoning and place it on the baking sheet.
4. Pour any remaining seasoning over the filets on the sheet and place the baking sheet in the oven.
5. Bake for 10 minutes. 

Nutritional Value per Filet
Calories: 183.25
Calories from Fat: 78.5
Total Fat: 9 g
Saturated Fat: 1.7 g
Total Carbs: 2.6 g
Fiber: 1 g
Protein: 23 g
Sodium: 153 mg
Cholesterol: 57 mg Sugar: 0.2 g 

ENJOY!