Tag Archives: recipes

Dye-free Spring Petits Fours (with icing recipe) @Microgreens

This post about dye-free sprinkles was brought to you by Fresh Origins, who supplied a product sample to facilitate my review. I was not compensated for this post, and all opinions are my own and honest. 

Easter is almost here, which means that jellybeans, marshmallows and a rainbow of other candies are also making their way to children’s baskets everywhere. What’s a dye-free family to do? I wasn’t sure quite how we were going to approach Easter this year, and then I found Fresh Origins and their beautiful dye-free flower, fruit and herb crystals. As soon as I saw the beautiful spring colors, I knew. This year, we’ll be filling the baskets with garden toys and some very special handmade treats: petits fours!

Dye-free Spring Petits Fours

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Irish Mocha Brownie Shooters

Everyone is Irish on St. Patrick’s Day, right? OK, maybe not…but I love to celebrate my Irish friends! That’s why I made them these boozy little brownie shooters for dessert. Why shooters? Because they’re minis, although it’s hard to tell in the photo below. If it weren’t for the clouds of Bailey’s buttercream, you would *almost* be able to pop them in your mouth with one bite. Continue reading

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Cheap and Easy Lentil Stew

February and March are tough months for food around here. The freezer stash from last year has dwindled down to a few bags of cherries and some odd purple beans, and the glass jars in my pantry are few (I miss you, pear sauce!) It’s not quite time to start growing yet, but Daylight Savings Time is on the horizon. This is slim pickin’s time…but the budget doesn’t care. It’s still tight, reeling from oil deliveries and missed days of work due to icy roads and snow days. Continue reading

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Spiced Peach Turmeric Smoothie

Turmeric.

It’s a warm, slightly bitter spice often used in flavorful curry dishes. It’s also popular among the “no dyes” crowd as a great way to add tons of yellow color to foods, fabrics, even Easter eggs.

Everyone I know pronounces it differently, but one thing we all seem to agree on is the fact that we should be eating more of it. Studies show that turmeric may function as an anti-inflammatory, helping with swelling and alleviating symptoms of everything from joint inflammation and digestive problems to skin irritations and the common cold.¹

But, aside from eating curry for dinner every night or shaking it on your sandwich (which would just be weird), how do you get more turmeric in your daily diet? Try adding it to your smoothie!

Spiced Peach Turmeric Smoothie

Filled with coconut oil, cinnamon and a healthy dose of turmeric, this smoothie recipe has been a great way to pack more beneficial ingredients into my breakfast. The fresh fruit is so flavorful that it can accommodate up to a 1/2 teaspoon of turmeric and still maintain the fresh taste of sweetly spiced summer peaches.(For an added kick, add some freshly grated ginger!)

Spiced Peach Turmeric Smoothie

 Spiced Peach Turmeric Smoothie

Serves 1

Ingredients:

  • 1 ripe peach (preferably partially frozen)
  • 1 ripe banana (preferably partially frozen)
  • 1/4 cup coconut or almond milk
  • 1 teaspoon coconut oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon turmeric

Place all ingredients in blender; blend well. Serve and enjoy!

Signature

1. Source: http://www.webmd.com/vitamins-supplements/ingredientmono-662-TURMERIC.aspx?activeIngredientId=662&activeIngredientName=TURMERIC 

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Filed under Health and Fitness, Recipes & Food, Uncategorized

Sweet Potato Biscuit Bars with Pineapple Glaze {Recipe}

When it comes to things that could greet you in the morning on a cold winter day, you could definitely do worse than this: a warm sweet potato biscuit, full of flaky layers and studded with dried cranberries and pineapple. 

I know, I know. Gestational diabetes. Don’t worry – it’s still top of mind, but since my doctors have been telling me my numbers are being well controlled, I decided on a little splurge. It is Christmas, after all, and I wanted to make sure I had a truly special recipe lined up for our Christmas breakfast. This one had my boys written all over it (and I’m not telling anyone but you how truly easy it is.)

After a few baking fails this season (flat vegan chocolate chip cookies, burnt gingerbread men, the list goes on…) I was feeling a little discouraged. But this one seems fail-proof. It takes no time at all to put together in the mixer, and I only had to take one look at the rich, beautiful dough to know that I’d be making these again.

Once I cut the biscuits, they were so pretty I almost didn’t want to bake them!

So, as the sunlight peeked through the blinds on a beautiful Sunday before Christmas Eve, I took a moment to spoil ME. The low-carb plan went right back into effect, and my moment of weakness was worth every bite!

Now, anyone care to help me finish up the rest of the batch?

Time-saving Tip: Make extra sweet potatoes for Christmas dinner, then make these on the 26th!

Sweet Potato Biscuit Bars with Pineapple Glaze

Recipe courtesy of King Arthur Flour

Hands-on time:
Baking time:
Total time:
Yield: 8 biscuit bars

biscuits

  • 4 cups King Arthur Self-Rising Flour
  • 1 teaspoon allspice
  • 12 tablespoons cold unsalted butter
  • 2 cups cooked sweet potato, packed
  • 1/4 cup cold milk
  • 1 cup dried cranberries
  • 1/2 cup dried pineapple, diced
  • 4 tablespoons butter, softened (1/2 stick)

pineapple glaze

  • 1 cup confectioners’ sugar
  • 1 to 2 tablespoons pineapple juice powder, to taste (Note: I did not use this ingredient)
  • 1 to 2 tablespoons pineapple juice, milk or water

1) Preheat the oven to 425°F. Line two baking sheets with parchment paper and set aside.

2) In a large mixing bowl, whisk together the self-rising flour,allspice and dried fruits. Dice the cold butter into small cubes and work into the flour mixture until it resembles chunky granola, with some larger bits of butter still remaining.

3) Mix in the sweet potato and milk until you have a moist, cohesive dough. If the dough is on the drier side, add more milk until it is moist and slightly sticky.

4) Turn the dough out onto a very lightly floured surface and pat out to a 10″ x 14″ rectangle. Transfer the rectangle to one of your parchment-lined baking sheets and brush the dough with half of the softened butter.

5) Place the butter-topped dough into the freezer for 10 minutes. Remove and fold the dough in thirds, like a business letter. The cold layer of butter will help give flakiness to the final biscuits.

6) Repeat steps 4 and 5 once more. After you remove the dough from the freeze and fold, roll or pat the dough out to a rectangle once more and cut the dough into 8 bars, approximately 2″ x 4″. You can also cut traditional round or square biscuits if desired.

7) Place the cut biscuits onto the two baking sheets and bake in the preheated oven for 20 to 25 minutes, or until the edges begin to brown slightly.

8) While the biscuits cool slightly, mix the glaze ingredients to a spreadable consistency. Brush over the warm biscuits and serve immediately. For a less sticky treat, you can cool the biscuits to room temperature before serving.

9) Yield: 8 biscuit bars (Not sure how, but I got 12 and they were plenty big!)

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