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!
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
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!
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!
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!)
There are two things that are abundant in my kitchen right now.
1. Garden greens (My husband apparently did a great job amending our new soil.)
2. Parmigiano Reggiano (A friend gifted me an obscenely large chunk, which I am determined to use for more than just grating.)
Since we’re leaving on vacation tomorrow, those are about the only two things in my kitchen right now. Those, and half a bag of organic potatoes. So, in my quest to create something out of nothing, I decided to create some crispy, crunchy little treats known as frico (or is it fricos?) Continue reading →
You come home from a long, tiring day at work, not feeling well and desperate for sleep. You have to cook dinner, get your toddler bathed and tucked into bed, and get everything ready for the next early morning. Then you remember with horror: you signed up to bring muffins to school tomorrow.
It happened to me, the night before my son’s first Halloween party. Why, oh why, didn’t I just sign up to bring juice boxes!? (This is my first child, so I’m still learning…)
I knew they had to be pumpkin, and they had to be cute. So I sat down to do some quick Googling and find something I could pull off by morning. That’s when I found it: the 2-ingredient pumpkin muffin recipe (visit Sweet Verbena for the post I found.)
Is it possible that I’m the last person in the world to know about this fabulous recipe? If so, color me humbled. If not, I hope you love it as much as I do!
Here’s what you do:
2-Ingredient Pumpkin Muffins
1 cake mix (white, yellow, spice or carrot)
1 15-oz. can of pumpkin (not pumpkin pie filling)
Preheat oven to 350 degrees F. Mix both ingredients in a large mixing bowl until well blended (batter will be thick).
Line muffin pan with paper liners; fill liners 2/3 full with batter. Bake 20–25 minutes or until toothpick inserted in center comes out clean. Makes about 18 muffins.
That’s right – no eggs, no oil, nothing. You don’t add anything to the mix but the pumpkin. It’s ingenious, and it’s delicious. The perfect cross between a moist, dense muffin and a yummy cupcake – and you’ll still get to bed on time.
I knew I had to decorate these, and lately I’ve struggled with how to make things fun for kids without using tons of awful, yucky dyes. I’ve come up with a solution that seems like a good compromise to me (at least until I find affordable, natural dyes that actually work.)
I whipped up a quick batch of cream cheese icing with real ingredients (butter, 10x sugar, almond milk, cream cheese and pure vanilla.) I piped a small rosette on the top of each cupcake, then topped each with a mini Nutter Butter/Hershey’s Kiss acorn. (Thanks to the hubby for running to the store!) …and voila! A perfect little fall accent that can be eaten or popped off, depending on dietary preferences.
They received a resounding thumbs up from my coworkers (who affectionately nicknamed them “muffcakes” and the kids at school loved them. The director even texted me for the recipe! Now I just have to decide if I really want her to know how easy they were…
A few side notes:
This recipe is a great way to add a healthy dose of nutrient-rich pumpkin to a fun treat, AND it’s easy enough that your toddler can help with the mixing!
Depending on the price of the cake mix and pumpkin you find, these cupcakes are very affordable. (Mine were organic and worked out to .16 each before decorating.)
It’s the perfect time of year to cook up some fresh pumpkin to store in the freezer. Just premeasure into 15 oz containers, and you’ll have a nice stash to whip up easy muffins all year long. (This is our plan, since we try to avoid cans whenever possible.)
This also works with chocolate cake mix, although I haven’t tried that one yet. I hear it’s heavenly, though!
These are especially good for folks like me, who use few eggs and little dairy and often don’t have them on hand.
If you prefer to use an organic cake mix, you may have trouble finding a spice-flavored variety. If you choose to use white or yellow, add 1 Tbsp cinnamon and 1 tsp pumpkin pie spice so you don’t miss out on that yummy, spicy pumpkin flavor.
Well, now Tropical Traditions wants to offer one of my readers the chance to win a bag of their own!
These oats are no longer just a review product for us – they are officially a product we purchase for use in our home. We liked them so much, we’re currently waiting for another bag to arrive!
Why am I so excited about some simple oats? Because they’re anything but. I love the fact that Tropical Traditions thick rolled whole grain oats are not only certified organic, but they’re also thick, dense and chewy, and add a great hearty texture to our overnight oats.
One of the main reasons I love a bowl of morning oats so much is that they are never the same twice. There are so many ways to enjoy them! I’ve even seen people prepare savory oats with ingredients like cheese and eggs! My daily breakfast usually differs based on what’s in season and what I happen to have on hand.
Here are a few of my favorite combinations:
Banana, chopped dates, cardamom and a drizzle of honey
Shredded coconut and cacao nibs or dark chocolate chips/shavings
1/2 oats, 1/2 cooked millet with cardamom, coconut milk, toasted coconut and lime zest.
…and nothing tops off ANY bowl of oats better than one big, plump Medjool date. My favorite!
If you’d like to enter to win your own 5 lb. bag of Tropical Traditions Certified Organic thick rolled whole grain oats, just sign up for the Tropical Traditions email newsletter! I promise you’ll be glad you did (the email is where I just found the free shipping code for the bag I ordered!)
Signing up for the TT email is the only mandatory entry. Just leave me a comment below letting me know you signed up, and you’re entered!
Tweet about this giveaway (please include a link to this post in your tweet. Limit one tweet per day. Leave a comment with a link to your tweet.)
Tell me your favorite way to top a bowl of oats. I’m always up for new ideas!
Entry period will remain open until May 15th. I will then choose a winner via Random.org. Winner will be notified via email and will have 48 hours to confirm or a new winner will be chosen. Open to US and Canada.