Wednesday, December 17, 2014

Chia Sweet Potato Fries

Sweet potatoes are loaded with great nutrition, and when you add chia, then you really have a nutritional powerhouse. These fries had great flavor, and you can eat them totally guilt-free!

2 sweet potatoes
1 teaspoon of salt
1/2 teaspoon of garlic powder
1/2 teaspoon of paprika
1 tablespoon of chia
3 tablespoons of water
2 tablespoons of olive oil

1. Wash sweet potatoes, peel them, and cut them into matchsticks, or about 1/4 inch thick.

2. Place the sweet potatoes in a large bowl, and fill the rest of the bowl with ice water. Let the potatoes sit in the bowl for 30 minutes.

3. Mix together the salt, garlic powder, and paprika in a bowl. Grind the chia and add it to the spices.

4. Stir water and oil into the spices until well mixed. It will turn into a gelatinous mixture.

5. Preheat the oven to 450 degrees. Remove and dry the sweet potatoes thoroughly. Line two cookie sheet with parchment paper and place the sweet potatoes on it. Pour the spice mixture over the fries and mix them with your fingers until the spice mixture evenly coats the sweet potato fries.

6. Arrange the fries so that they don’t touch each other and place the pans in the oven. Bake for 35 minutes, or until the outside is slightly crispy. (The time may vary depending on your oven and how thickly the fries were cut.) Remove fries from oven and serve immediately.

Saturday, December 13, 2014

Creamy Peppermint Truffles (healthier)

These are fun easy truffles for the holiday. I made them healthier by adding coconut milk instead of whipping cream. They are delicious treat for this time of the year without the guilt. Peppermint and chocolate are a favorite flavor combination at our house. You can either roll them in crushed nuts or candy canes. 


1 C dark chocolate chips or bar
2/3 C canned coconut milk
5T coconut oil
2tsp vanilla
1 tsp peppermint oil or peppermint extract
Roll in cocoa,  or finely chopped nuts, crushed candy canes

Directions   makes about 8

1. In a small saucepan on medium low heat pour in chocolate, milk, and oil. Stir until all melted and nice and smooth.
2. Take off the heat and stir in the vanilla and peppermint oil.
3. Pour into a metal loaf pan and let cool in the fridge until thickens.  
4. Take bowl out of fridge. Rub some coconut oil on your clean hands for easier handling.
5. Scrape with the side of a spoon the chocolate until you get enough for a small ball. Roll into a ball with your greased hands.
6. Put cocoa, nuts or crushed candy in a small bowl and roll the ball into the topping of your choice. I think cocoa is the best. 
7. Place in air tight container and place in fridge to harden.

Thursday, December 11, 2014

Scrambled Eggs with Vegetables

It is my sweet husbands birthday today. We met 37 years on his birthday. When we were in high school. I am so glad I found him and feel like he is half of me. I can guess what he is going to say before he even says it. He is a great father and sweet grandpa. I am so glad I found him. I decided it would be fun to make him breakfast. He loved it.

 I was reading a great suggestion of adding vegetables to your diet first thing in the morning to get more vegetables into your daily diet. So that is what I did today. I added to eggs. It was wonderful. I have found that if you prepare vegetables the right way they are very enjoyable to eat. The average American falls short of the amount of vegetables they are suppose to eat in a day. We should be eating 5-10 servings a day. This recipe could make a great dinner as well.


3 T olive oil
1/4 thinly sliced onion
1/4 chopped red pepper (You could use other colors too)
1 clove minced garlic
handful of spinach
4 eggs beaten
salt and pepper to taste
1/4 tsp crushed red pepper *optional
grated cheese *optional


1. Spray pan with non stick cooking spraying. Then pour in oil and heat pan to medium heat.
2. Put in to frying pan onions, peppers, and garlic and cook until softened.
3. Stir in the spinach and cook a couple minutes.
4. Stir in the eggs, salt, pepper and crushed red pepper. Cook until the eggs are all cooked.
5. Put on grated cheese if desired. Serve warm.

Tuesday, December 9, 2014

White Chicken Chili

This is one of my families favorite dinners. It is a wonderful hearty chili that also has vegetables to add extra nutrition. It cooks up fast and is great for a small group or a big gathering. We really enjoyed it today. I hope you do too.


3-4 T olive oil
2 C Cooked chopped  chicken (you could also use turkey)
1 C chopped onions
1 whole chopped red pepper seeds removed
3 cloves of garlic minced
1/2 C  chia *optional
4 C water
2 tsp salt
1 tsp cumin
1- 4 oz can of diced green chilies)
1-11oz can white shoe peg corn
juice from 2 limes
2-14 oz drained and rinsed great northern beans
serve with
tortilla chips
grated cheese


1. In a large pot pour in oil and heat to medium heat. Toss in the chicken and let it start to lightly brown.
2. Then add onions, peppers and garlic, and chia if desired. Continue to let it cook on medium heat. If you need a little more oil then add some. Continue to cook until vegetables are softened and slightly browned. (The browning adds extra flavor)
3. Stir in the water, salt, cumin, chilies, corn and lime juice. Let it come to a boil.
4. Turn down the heat to low and then stir in the beans.
5. Cover and let cook for 30-40 min.
6. Serve in bowls. With chips and cheese if desired.
7. Store leftovers covered in the fridge. Enjoy

Saturday, December 6, 2014

Peanut Butter Fudge (Low sugar)

This is super easy fudge. There are only 4 ingredients.  It is also low in sugar. It tastes creamy and delicious. You will love it. Great treat for the holidays. Who can resist chocolate and peanut butter.  Happy Holidays.


1 C dark chocolate chips
2 T coconut oil
1 T honey for vegan add maple syrup
2 T natural peanut butter

Directions  made about 8 pieces

1. Place chips and oil in a bowl and place in microwave and let them cook until they are all melted. Don't over cook. It took about a minute.
2. Take out of the microwave and stir in honey and peanut butter while it is still hot. Stir until all creamy and smooth.
3. Pour into a greased container. I used a small load pan. That is about 5 3/4 long and 3 1/4 inch wide.
4. Place pan in the fridge. It hardened in about 30 min. Cut into small bite size pieces.
5. Store leftovers in airtight container in the fridge. Yum!
* Double the recipe if you want to make more.

Wednesday, December 3, 2014

Peppermint Cream Hot Cocoa (Dairy Free)

 So peppermint and chocolate are a favorite at our house. So I thought it would be fun to make it into hot cocoa on a cooler day like today. It is a delicious way to warm up. I even made it dairy free. It is a fast and easy recipe. You won't be buying mixing again when you see how easy it is. It was a nice creamy treat. Happy Holidays.


2/3 C  canned coconut milk (chilled at least a couple hours)
1 1/2 C cashew milk or almond milk of milk of your choosing
1 1/2 T cocoa
5 T honey or vegan sweetener
1/2 tsp peppermint oil or peppermint extract
Whipped coconut milk.


1. In a saucepan on medium heat. Pour coconut milk and cashew milk together. Stir in the cocoa. I used a wire whisk.
2. Stir in honey and oil. Heat until all the cocoa is warm.
3. Take off the heat pour into cups.
4. With the remaining thick coconut milk off the top.  Not the liquid. Beat the milk until soft peaks form and place a dollop of cream on top the hot cocoa. Enjoy!

*You can also try dairy free Creamy pumpkin spice hot cocoa. 

Tuesday, December 2, 2014

Steamed Persimmon Pudding (Recipe from Grandma)

So I thought it would be fun to make a recipe my mom and her mom used to make. I think it is fun to keep recipes from the past going. It is so easy now to look things up on the internet and not make that phone call to Mom or Grandma and ask them for their recipe. So my challenge is to make a phone call and get a recipe from the past for this holiday season. To keep old traditions alive.

I did make a few changes to it. To make it a little healthier. I was pleased how naturally sweet persimmons are. Therefore you don't need to add as much sweetener either. Did you know persimmons health benefits? High in vitamin C also anti-inflammatory benefits. Here are some more benefits. 

This tasted really good warm with the warm sauce over it. Thank you Grandma and Mom for sharing some of the past with me and my family. This pudding reminds me of the verse. "No bring us some Figgie pudding..... " I always loved that verse even though I didn't know what Figgie pudding tastes like. :) This would be fun for a holiday gathering.

Persimmon Puree


4 persimmons
1/3 C honey
1/4 C coconut oil (melted)
1 egg beaten
1/4 tsp salt
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
2 C Your favorite whole grain flour (I used kamut flour)
1/3 C ground chia *Optional
3/4 C milk (I used cashew milk)
1 C currants or rasins
1 C chopped walnuts  *optional

Caramel Sauce

1 C coconut milk
1/4 C honey
1 T coconut oil
1 tsp vanilla

Persimmon Pudding

Caramel Sauce

Directions  Heat oven to 350

1. Take stems off of the persimmons. Place in sauce pan with a small amount of water with lid on. Until they are soft when you prick with a fork. Take off the heat and peal off the skin.
2. Place persimmons in blender and blend until smooth, and should be 1 1/4 C puree.
3. In a bowl add the ingredients as listed. Stir until all combined.
4. Pour into greased mold. I used small mason jars. You could use a large container and cook it all together. You could also use ramekins.
5. Place the containers or containers you choose into a larger pan with water that goes up about 1/4" on the sides. (It helps to let it steam.)
6. Place into heated oven. Cooking time with vary according to size of container. Should be done in 25 to 30 min. When toothpick comes out clean.
7. While the pudding is cooking. Heat a small sauce pan on medium heat. Pour in milk, honey and oil. Cook and stir often until slightly thickened. Take off the heat and stir in vanilla.
8.  Drizzle sauce over the top of the pudding while its warm. You could also serve with whipped coconut cream, Whipping cream or ice cream.


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