- Have you ever made your own popsicles?
- What are your favorite healthy desserts?
Share your daily look on instagram or twitter #31DayClosetChallenge
Share your daily look on instagram or twitter #31DayClosetChallenge
Modified from this recipe
1.5 ounces tequila
1 ounce Cointreau
1/2 tbsp sugar
1 lime (just the juice)
1/4 cup sparkling water
Put all of the ingredients into a shaker.
Mash the blackberries with everything until they are pulp.
Making sure the top is secure, shake everything up.
Pour over ice and enjoy.
Note: You can strain out the blackberry mash if you don’t prefer pulp.
Baked Churros – Gluten-free, Dairy-free, Low-sugar, Egg-free
Based on this recipe
For the dough
- 1 3/4 cups Oat Flour
- 1/4 cup Truvia sweetener
- 1 tbs Ground Flaxseed
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 cup Chocolate Almond Milk
- 5 tbs Ghee
- 2 tsp Vanilla
- 3 tsp Raw Agave Necar
- For the topping
- 1-2 tbs Coconut Oil, melted
- 1 tbs Honey, melted with the coconut oil
- Cinnamon and Truvia to taste
- Line a cookie sheet with parchment paper and preheat the oven to 350 degrees Fahrenheit.
- Mix the dry ingredients for the dough in a bowl.
- Add the wet ingredients to a pot and stir over medium heat until the ghee is completely melted and it’s all liquid.
- Take the pot off the heat and stir in the dry ingredients.
- Once everything is mixed, add back to the heat on low and stir until it becomes one ball of dough. It should thicken up quickly and come together within 3 minutes or so.
- Put the dough into a piping bag (or a baggie that you cut the corner off of) and use potholders to move the dough towards the opening in the bag.
- Pipe out churros so that they are about 3/4 inch wide and as long as you can fit on your sheet.
- Bake the churros for ~12 minutes.
- While they are baking melt the coconut oil and honey together in the microwave for 30 seconds.
- When the churros are done, transfer the parchment paper onto a cooling rack and brush the coconut oil / honey combo on each one.
- Sprinkle liberally with cinnamon and Truvia.
- Note: They are very crumbly so handle with care or cut into bite-size pieces.
How are you celebrating the holiday?
It has no gluten, no dairy and it’s DELICIOUS. I promise.
I’ve been trying to eat really healthily (aggressively so) since March 13th. Sound fairly arbitrary but our engagement shots are on April 13th so the one month mark made me think I should eat more veggies and less bread. 🙂
The thing is though, I love bread. So when my mom asked me to bake Irish Soda Bread, a la Barney Stinson, I said, “Challenge accepted!”
I hunted around for recipes for an hour or so online. Pinterest and Google really helped a lot but some of the ingredients the gluten-free recipes called for were just odd. I’m sure Xantham Gum is fine but no thanks food named like a super hero.
The recipe I made turned out really well. It’s darker than bread made from wheat flour but it is still crispy on the outside and soft on the inside and has a texture exactly like wheat bread. Of all the gluten-free, dairy-free, Paleo things that I’ve made, this is my favorite.
So put on your green, if you’re in DC enjoy working from home on this snow day, and put a loaf of bread in the oven. 15 minutes of prep and 30 minutes in the oven and it’s delicious and healthy.
Healthy Irish Soda Bread (Gluten-free and Dairy-free and I think it’s Paleo too!)
Modified from Elana’s Pantry
- 2 3/4 cup almond flour (I used Bob’s Red Mill brand)
- 1/4 teaspoon course salt (I use Real Salt for everything)
- 1 1/2 teaspoons baking soda
- 1/2 cup raisins
- 2 eggs
- 2 tablespoons agave nectar (I used Raw Organic Agave Nectar from Whole Foods)
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons of caraway seeds
- 1 pinch of caraway seeds (to top)
- Heat the oven to 350 and cover a baking sheet with parchment paper.
- Combine flour, salt, baking soda and raisins in a large bowl.
- In a separate bowl, combine eggs, agave, and vinegar.
- Stir both bowls individually, then pour the wet ingredients into the dry ones and stir vigorously.
- While stirring add in the 2 tablespoons of caraway seeds and continue to mix.
- Once the dough is all mixed (it will be gooey all over), transfer the whole ball of dough onto the parchment paper.
- Using your hands gently shape and flatten the sticky dough ball onto the parchment paper in the center of the baking sheet. It should be a cylinder (flat circle) about an inch tall and 8 inches in diameter. Don’t measure just eyeball it. 🙂
- Take a knife and score the top of it slightly in an X, don’t cut all the way through, just leave a mark.
- Sprinkle a pinch of caraway seeds on top of the dough.
- Put the whole thing including the baking sheet in the oven.
- Bake for 20 minutes.
- Turn the oven off and let sit for 10 minutes in the oven as it cools.
- Take bread out, marvel at your work, and let it cool for 30 minutes.
- Serve it and do a victory dance at how healthy and skilled you are.
Meg also has a delicious Irish Recipe on her blog, Write Meg today for our Lucky Link-up! How are you celebrating St. Patty’s day. Link-up below to share your favorite Irish recipe, book, song, green clothing, etc.
Pumpkin Chocolate Chip Bread (or muffins)
Makes 4-5 dozen muffins (depending on how large you want them) or 2 loaves
Adapted from this recipe.
Labels c/o Tiny Prints
1 cup real butter (salted)
3 cups sugar
3 1/3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
4 teaspoons ginger
1/2 teaspoon cloves
2/3 cup water
2 cups real pumpkin (from a pumpkin… this is my secret ingredient!)
1 regular-sized bag of semi-sweet chocolate chips
1. Mix wet ingredients with electric beaters in a large bowl – butter, sugar, and eggs. Note: The other ingredients will eventually be added to this bowl, so this one is the biggest you’ll need.
2. Put all the dry ingredients into a separate, large-ish bowl and mix lightly with a spoon – flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, cloves.
3. Add half of the dry ingredients, 1/3 cup water and 1 cup of the pumpkin to the wet mixture and beat it together.
4. When that is mixed, add the rest of the dry ingredients, the last 1/3 cup of water and the remaining 1 cup of pumpkin and beat till completely combined.
5. Stir in the chocolate chips (whole bag!) with a spoon.
6. Pour into lined muffin tins or greased loaf pans and bake at 350.
7. Bake muffins for 15-18 minutes. Bake loaves for 45min to an hour.
Guys, the holidays are here in D.C.!
Right now, I’m on my lunch break from work, my roommate and I are sitting in pjs at our kitchen table. Picture laptops, christmas music, evergreen candles, our pretty little tree, and soft snow falling outside of the window. Yep that’s right, it’s lovely in here.
Now that it’s finally feeling like Christmas and snow is dusting everything I can see, I wanted to share my new favorite chili recipe with you.
Josh and I made this stunner for our parents when we hosted them for dinner a few weeks ago to talk about wedding venues. It was SO EASY and SO GOOD. And even better, you can put it all into a crockpot and then call it a day, watch Love Actually + White Christmas for a movie marathon and when you’re done it’s done. Winning.
Before I get into the recipe I also wanted to share a little love update. Josh and I are happily progressing in our wedding planning and now that we have the date and the venue other wonderful things are starting to fall into place. We have a DJ, photographer and florist that we are really excited about and I’m starting to really build my vision for our wedding over here too.
Now I just need Josh to create his own Pinterest board. 🙂
ALSO our engagement (I’m crying just thinking about it) was featured on Traci J. Brooks Photography as well as Capitol Romance! I cannot even begin to thank Bree and Traci for this wonderful honor. It still feels like a bit of a dream in these parts so seeing our story reach others makes it more real and if you can imagine it, even more happy.
Stay warm out there and as always, please feel free to share wedding, cooking, and holiday tips.
Baby It’s Cold Outside Chili
(based on this recipe)
- 3 tablespoons olive oil
- 1 giant onion, diced
- 1 normal-sized red pepper, diced
- 6 medium garlic cloves, diced
- 1/4 cup chili powder
- 1 tablespoon ground cumin
- 2 pounds lean ground beef (we got the good stuff at Whole Foods and it made a huge difference)
- 1 1/2 teaspoons salt
- 1 (28-ounce) can diced tomatoes
- 1 (14-ounce) can tomato sauce
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- Shredded cheddar cheese (to top)
- Sour cream (to top)
- Throw the oil, onions, pepper, salt, and garlic into a frying pan and simmer until they are soft. ~10min.
- Then throw in the chili powder and cumin and mix for a minute or two.
- Add the ground beef and cook until it’s no longer pink at all. ~10 min.
- Pour the frying pan mixture into the slow cooker.
- Add everything else except the toppings (cheese, sour cream)
- Cover and cook on high for 4 hours.
- Add toppings if you want.
- Eat it and sing Christmas carols. But not with your mouth full.
It’s beginning to look a lot like Christmas in my apartment! Katie and I put up our Christmas tree last week and could not love it more. My Dad and Patti let us use their tree and all of their ornaments. It’s just so pretty.
When I was doing my farm share, I had several weeks where I received these weird little tomatoes. After some google-imaging I learned that they are in fact not tomatoes but tomatillos. A new food to try! While I was pumped to taste them (I learned they are generally used in green salsa) I had no idea how to cook with them.
Crock Pot Tomatillo Chicken
15 tomatillos, fresh, shucked and quartered (I used 30)
6 garlic cloves roughly chopped
2 cups chicken broth (you can use less, mine was more soup)
2 tablespoons dried oregano (or throw in any spices you like)
2 pounds chicken breast
1. Place the chicken and the broth in the crock pot on the bottom.
2. Throw in all the other ingredients.
3. Put the lid on and cook on high for 3 hours.
4. Pull out the chicken and shred with two forks.
5. Put the chicken back in, stir, and cook for another hour.
Banana Chocolate Chip Cupcakes
Gluten-Free and Paleo
Based on this recipe.
1/4 cup raw honey
3 tablespoons coconut oil (melted)
2 large eggs
2 very ripe bananas
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups coconut flour + 1/2 cup raw, unsweetened shredded coconut
1 heaping teaspoon tapioca starch
1 cup semi-sweet chocolate chips (to make paleo, use dairy-free)
Preheat oven to 350°F.
Put cupcake tins into cupcake pan.
Mix together the wet ingredients well.
Add in the dry ingredients to the wet ones and keep mixing.
Bake for 15 minutes and check to see if the toothpick is clean. If they aren’t done, leave in for two minutes and check again. Repeat until the toothpick comes out clean.
I frosted these with store-bought vanilla icing, more chocolate chips, and pink sprinkles. Duh.