Monday, February 10, 2014

Mango Lassi

A classic Indian dessert drink.   We love it!

Mango Lassi


  • 1/2 cup plain Greek yogurt
  • 1 Champagne mango or 3/4 cup frozen mango
  • 1/2 cup almond milk
  • 1 packet stevia
  • few cubes of ice


Poor into blender or smoothie machine and blend.  Thin with almond milk to desired consistency.  

Sunday, January 19, 2014

Chocolate Chip Muffins


  • 2 cups all-purpose flour
  • 1/3 cup light-brown sugar, packed
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup buttermilk
  • 1/3 cup sour cream or greek yogurt
  • 1/2 cup butter, melted and cooled
  • 2 eggs, lightly beaten
  • 2 teaspoon vanilla
  • 1 (11 1/2 ounce) package milk chocolate chips
  • 1/2 cup walnuts or 1/2 cup pecans, chopped (opt.- I leave out)
  • tubinado sugar for topping


Preheat oven to 400°F.  Grease twelve muffin cups. In a large bowl, stir together flour, baking powder, and salt. In another bowl, stir together melted butter and sugars.  Add buttermilk, eggs, butter, and vanilla until blended.
Make a well in center of dry ingredients. Add wet mixture and stir just to combine.
Stir in chocolate chips and nuts, if desired.
Spoon batter into prepared muffin cups.  Bake for 15-20 minutes or until a cake tester inserted in center of one muffin comes out clean. Bake 10-12 minutes for mini muffins.
Remove muffin tin to wire rack. Cool for 5 minutes. Remove from tins to finish cooling.
Serve warm or completely cool. These muffins freeze well.

Wednesday, January 16, 2013

Mexican Chicken and Veggie Lasagna


 Okay, I have not fallen off the face of the earth and I will still blog.  It is proving to be difficult to find the time with the husband being deployed and all. We are making it...  trudging through.  I feel like I could pull my hair out at any given moment come bedtime, but I think I am doing well, all things considered. 
This meal is SOOO good.  Kinda like my mexican casserole in flavor, but way healthier!  I may not even make my mexican casserole anymore!  This is packed with veggies that are hidden with delicious and complex flavors.

A few notes: Cheese is strictly a binder here, the glue, so feel free to omit.   Also, the veggies, use what you have on hand and like.  The only must haves in my opinion are onion, pepper and tomatoes.  My kids are not fans of half these veggies on their own and 2 of the 4 kids had seconds and the other two, while being suspiscious of it's looks, said, "Mmm! It tastes good.".  We ate it as leftovers, still great on day 2, older kids had seconds and thirds!  I would highly recommend the corn tortillas here and they add a lot of flavor and they serve as your "noodles".  Oh, and I want to eat huge portions of this. 



  • 1 LB boneless, skinless chicken breast
  • 3 TBSP taco seasoning (I use homemade)
  • 1 cup salsa
  • 1 large sweet onion, diced
  • 1 red pepper, diced
  • 1 cup matchstick carrots or carrot sticks
  • 1 cup broccoli heads, diced
  • 2 handfuls of baby spinach
  • 2-3 cloves garlic
  • 1 cup corn (I use roasted from Trader Joes)
  • 1 can black beans or black-eyed peas, drained and rinsed
  • 1 can diced roasted diced tomatoes
  • 1 TBSP olive oil
  • a lime
  • 3 tbsp roughly chopped cilantro, plus more for garnish 
  • corn tortillas (I used 12-15?)
  • 6-8 oz. mexican cheese

Cook chicken in crock-pot with 2 TBSP taco seasoning.  When cooked, shred and return to crockpot with juices, and add 1 cup of salsa and mix.  Chop all veggies, matchstick carrots and broccoli in 1/4" pieces.  In a large skillet, place extra virgin olive oil, onion and pepper.  Cook for 2-3 minutes, add carrot sticks.  Cook 2-3 minutes, add broccoli.  Cook 2-3 minutes, or until all veggies are soft. Add 1 TBSP of taco seasonings to veggies.  Add spinach and garlic, cook until spinach wilts, then add corn, beans and fire-roasted tomatoes.  Juice 1/2 lime over the veggies and mix in chopped cilantro. Taste for seasoning and add salt and pepper.  Turn off heat and assemble lasagna.
Preheat oven to 350.  Spray 9x13 dish with cooking spray, and spread a layer of chopped veggies (about 1/3).  Cover with a layer corn tortillas.  Top with 1/2 the shredded chicken.  Top with a handful of shredded cheese. Top with a layer of corn tortillas.  Continue with veggies, then corn tortillas, remaining chicken, handful of cheese, corn tortillas, and finally veggies and another handful of cheese.  Bake for 25-30 minutes, until hot through and top is melty (yeah, it's a word) and browning. 
Juice lime over after baking and serve with more fresh chopped cilantro and sour cream or greek yogurt, if desired.

Tuesday, November 27, 2012

Banana Oatmeal Chocolate Chip Bread


I am so sick of being sick.  I feel like an elephant is sitting on my face.  Thought I was getting over it, but turns out I was wrong.  I know shocker.  I have absolutely no medical degree or background and my diagnosis of myself turned out to be wrong.  I may need to suck it up and go see someone with an actual medical degree... you know, those people who slaved at med school...Doctor's I think they call 'em.  I am to sick to care.

051I really wanted a bread with oatmeal and chocolate chips.  I tried one that sounded ubber promising and it turned out to be too dry to consume, and I even cooked it 5 minutes less than the suggested time.  Why anyone would put a recipe like that on a blog and say it was good is beyond me. 

 I found this recipe over at tasty kitchen.  The addition of bananas made it a winner.  Very moist and very tasty.  I would not say this makes 2 loaves.  I mean, I made 2 loaves, but they were not very big.  Next time, I will make one loaf and muffins with the rest. 


adapted from: tastykitchen


  • 2 cups White Whole Wheat Flour
  • 1 cup Rolled Oats
  • ½ cups Organic Cane Sugar (I used reg.)
  • ½ cups Brown Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • ½ teaspoons Salt
  • 1-½ cup Buttermilk
  • 1 1/2 tsp vanilla
  • 2 whole Eggs, Lightly Beaten
  • ¼ cups Butter, melted
  • 1 cup Ripe Bananas, Mashed (about 3 Medium)
  • ¾ cups Semi-sweet (or Dark!) Chocolate Chips


Preheat oven to 350 degrees. Spray two 9×5 inch pans with non-stick cooking spray; set aside.
In a large bowl, whisk together flour, oats, both sugars, baking powder, baking soda, cinnamon, and salt.
In a medium bowl, mix together buttermilk, eggs, butter, vanilla and bananas. Pour into dry ingredients and mix until well combined. Stir in chocolate chips.
Pour batter into prepared pans, sprinkle with turbinado sugar, and bake at 350 degrees for 45 to 50 minutes until a toothpick inserted comes out clean.
Note: You can also use the batter to make muffins. You can make one loaf and use the remaining batter for muffins. The muffins will need to bake for about 20 to 25 minutes.

Post Workout Berry Smoothie

nov 2012 297
I love to make smoothies after I work out. There is something so refreshing about them, and I feel like I am sucking up pure goodness.  I sometimes just do a shakeology, but they are very expensive, and my kids like to partake in the shake with me.  I get a little possessive with shakeology, which is not in my nature.  I am all about sharing my food normally.  I have been making smoothies for a fun dessert for years, but I feel like I have perfected it since I make them more often.  My kids watch me put "salad" in it and are unfazed because they know it tastes great.
A few weird ingredients, that you can click on the links to learn more about.  Chia seeds are packed with protein and omega fatty acids.  Flaxseed meal is full of omega fatty acids as well.  You want the meal verses the seeds, because our body can not break down the seeds to get all those fatty acids.  You will get fiber from the seeds, but that's about it.
Kale is a superfood, like spinach, packed with antioxidants and can be found prepackaged near the packages lettuces usually, and can be found in almost any supermarket.
Stevia is a natural sweetener that is better than many alternative's out there, is calorie free and leaves no aftertaste in my opinion.
Greek yogurt is packed with protein, which is needed to help repair muscles after a workout.
I buy my frozen berries from Sam's Club in bulk, because I am making this for 5-6 of us at a time.
Last thing, when your bananas are about to go bad, peel them, throw them in a baggie and freeze them for smoothie's. 


nov 2012 296

makes 3-4 large smoothies

Throw all, except for spinach/kale, in a blender or smoothie machine and blend. Add spinach/kale and blend until smooth adding milk if necessary to thin.
I calculated the nutrition below by using a nifty calculator.  

Nutrition Facts
Serving size 1/3 of above recipe

Amount Per Serving
240    Calories from Fat 51
                                          % Daily Value*
Total Fat 5.6g                           9%
Saturated Fat 2.8g                    14%
Trans Fat 0.0g
Cholesterol 14mg                      5%
Sodium 91mg                            4%
Total Carbohydrates 36.1g        12%
Dietary Fiber 7.1g                     29%
Sugars 24.2g
Protein 14.0g

Vitamin A 45% Vitamin C 66%
Calcium 27% Iron 8%
Nutrition Grade A-
* Based on a 2000 calorie diet

Mini Pumpkin Bran Muffins with Chocolate Chips

nov 2012 307
These were tasty little morsels.  The chocolate pumpkin combo is a bit of a surprise, but the kind I like!  I made these for church and they were gone!  I opted to leave out the raisins, and also, made some big ones as well.
Have lots to post so I amnot going to say much more.  I liked this muffin...  different with the bran, pumpkin, chocolate combo, but very good!


1 1/4 cups buttermilk

1 cup unprocessed wheat bran
1 cup pumpkin puree

1 cup raisins or dried cranberries
1/2 cup mini chocolate chips
1/2 cup packed brown sugar
1 large egg
4 tbsp butter, melted and cooled
2 tbsp light molasses
1 tsp vanilla extract
2 cups whole wheat flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/2 tsp salt


Preheat the oven to 375F and generously grease 24 mini-muffin tins and 6 regular muffin tins. Or use just the 12 larger muffin tins.

In a large bowl, stir buttermilk and bran together and let sit for 5-10 minutes. If you are using buttermilk powder, simply add 5 tbsp to the bran and then stir in 1 1/4 cups of water. Whisk in pumpkin, raisins, chocolate chips, brown sugar, egg, melted butter, molasses and vanilla.

In a smaller bowl, whisk together flour, baking powder, baking soda, spices and salt. Gently fold flour mixture into the bran mixture with a rubber spatula until just combined.

Spoon batter into prepared tins, to just the top of each tin. Bake until tops are set and a tester inserted into the middle comes out clean, about 14-18 minutes for mini-muffins, and 20-24 minutes for larger muffins.

Spinach Anrtichoke Brie Stuffing



The festivities are complete.  Now we are on to preparations for Christmas.  Isn't that how it is? My kids are already asking about presents and are so excited for the next holiday to come.  Of course to them, watching all the Black Friday ads, Black Friday was a holiday as well.  Black Friday just got out of hand this year.  I am all for the deals, but this year I think some retailers went too far.  



Anyway, Thanksgiving food... This ain't you mama's stuffing! I love this stuffing!  There is something so comforting about bread and cheese.  Add garlic, cream, spices, artichokes and spinach, and you got a meal!  I have been eating the leftovers as a meal.  



  • 1/8 cup extra virgin olive oil
  • 3 cups spinach, washed and chopped roughly (or 1 frozen pkgs., squeezed dry)
  • 1 cup chopped yellow onions
  • 1 tablespoon roughly chopped garlic
  • 1/2 TBSP plus 1 tsp. Emeril's Italian Essence, or other Italian seasoning blend
  • 1 1/4 teaspoons salt
  • 1/2 teaspoons freshly ground black pepper
  • 1-2(8 1/2-ounce) cans quartered artichoke hearts, any tough outer leaves removed
  • 1 large eggs
  • 3/4 cup heavy cream
  • 1 cups chicken stock
  • 1 TBSP lemon juice
  • 6-7 cups cubed (1-inch) day-old French bread (1 loaf)
  • 8 oz. Brie, rind removed and cut into 1/2-inch cubes
  • 1/4 cup freshly grated Parmesan, plus some for topping
  • handful fresh parsley leaves


Preheat the oven to 350 degrees F. Grease 2- 9 by 13-inch baking dish with 1 tablespoon olive oil.

Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible, then roughly chop, and reserve.Or thaw, and squeeze frozen one dry.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 1  teaspoons of Italian Essence, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve.
Combine the eggs, cream, chicken stock, lemon juice, remaining  Italian Essence, remaining salt, and remaining pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes.
Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm.