Recipe: Vanilla Bean Ice Cream

Making this ice cream was a labor of love. It's an easy recipe, but I made it difficult on myself by not *completely* chilling the mixture before churning it in my ice cream machine. This was my first time making a custard ice cream where you cook it on the stove top with eggs. Next time, I will cook the mixture the day before and chill it overnight!

This recipe was adapted from the recipe book that came with my Cuisinart ice cream maker.


2-1/3 cups whole milk
2-1/3 cups heavy cream
1 whole vanilla bean (about 6 inches in length)
3 large eggs
4 large egg yolks
1-1/8 cups raw sugar
2 teaspoons pure vanilla extract

Day Before: Combine the milk and cream in a medium saucepan. Use a sharp knife to split the vanilla bean in half lengthwise. Use the blunt edge to scrape out the seeds. Stir the seeds and bean pod into the milk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

Combine eggs, egg yolks, and sugar in a medium bowl. Use a mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow in color, about 2 minutes.

Remove the vanilla bean pod from the milk/cream mixture and discard.
Measure out 1 cup of the hot liquid. With the mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly combined, pour the egg mixture back into the saucepan with the rest of the milk/cream mixture and stir to combine. Cook, stirring constantly, over medium-low heat until the mixture is thick enough to coat the back of a spoon. Transfer to a bowl, stir in vanilla, cover with a sheet of plastic wrap placed directly on the custard, and chill completely.

Day Two: Pour the chilled custard into the freezer bowl, turn the machine on and let mix until thickened, about 25 to 30 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Recipe: Bacon Wrapped Scallops with Blackberry Port Sauce

Blackberries are my absolute favorite fruit. I wish I could have them fresh all year. I picked a ton of berries last summer and froze them to hold me over until this summer! I've enjoyed them in oatmeal, blackberry pie and smoothies. I found this recipe to use some berries and it is a keeper!

The blackberry port sauce is delicious. It could easily be used as a dressing on a summer salad. Can you tell I'm excited about the warm weather we've had lately?

I served the scallops and blackberry port sauce with mixed greens tossed with roasted walnut oil and fresh fruit.

Blackberry Port Sauce (serves 2)

3/4 cup Blackberries (If using frozen berries, thaw and drain completely)
3/4 cup Port wine (use sweet red wine if you do not have port)
1 1/2 T. Sugar

In a small saucepan over medium heat, combine the blackberries, port, and sugar. Bring to a boil, then reduce the heat to medium and simmer, uncovered, until the liquid is reduced by 1/3 and the berries are tender (about 15-25 minutes).  Transfer the contents of the pan to a blender and puree until smooth (about 35 seconds). Set aside. 

Bacon Wrapped Sea Scallops (serves 2)

1/2 lb. Scallops
2 T. Butter, melted
1 T. olive oil
Sliced bacon
Salt to taste

Cut bacon in half and bake bacon in oven at 400F for about 10 minutes, set aside. 

While bacon is baking, pat the scallops dry with a paper towel. Dip scallops in melted butter. Sprinkle both scallops with salt. Wrap each with 1/2 slice of bacon. Fasten with toothpick.

In a saute pan that can be placed in the oven, set pan on medium-high heat with olive oil in it. After two minutes sear each scallop for one minute on each side. Transfer to the oven to broil. Broil, turning once, for 5-10 minutes or until bacon is crisp. Serve with blackberry port sauce.

Enjoy!

Recipe: Butternut Blondies

I love baking treats with vegetables like pumpkin cookies and zucchini bread. I've never baked a dessert with butternut squash, so I thought I'd try this recipe. The grated butternut squash, ground nutmeg and white chocolate were a delicious combination in these butternut blondies!

Ingredients

4 tablespoons melted butter, plus more for the pan 
1 1/2 cups peeled and grated butternut squash 
1 1/4 cups whole wheat pastry flour 
1 cup white chocolate chunks 
1 teaspoon baking powder 
1 1/2 teaspoons grated nutmeg 
1/2 teaspoon fine sea salt 
1 cup cane sugar
2 eggs 
1 tablespoon vanilla extract 

Preheat oven to 350°F. Grease an 8-inch square baking pan with butter; set aside. In a medium bowl, toss together squash, flour, chocolate, baking powder, nutmeg and salt. In a large bowl, whisk sugar and eggs together until pale and thickened, 1 to 2 minutes. Whisk in butter and vanilla, then add flour mixture and stir together just until combined. Transfer to prepared pan and bake until just set in the middle and golden brown around the edges, about 30 minutes. Set aside to let cool, then cut into 16 squares and serve.

Carrot Cake Cupcakes

I made these delicious cupcakes a few weeks ago for my Sunday school class. I tweaked the original recipe quite a bit...it called for white sugar, but I used a mixture of raw cane sugar and maple syrup. I also substituted coconut oil for the vegetable oil and doubled the chocolate and carrots! The original recipe also made a TON of icing...since I was making these for my Sunday school class, I doubled the cupcakes and had just the right amount of icing.

Carrot Cake Cupcakes

• 4 ounces white chocolate
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange extract
• 4 cups confectioners' sugar
• 2 tablespoons heavy cream

 

• 4 eggs, lightly beaten
• 2 1/4 cups cane sugar
• 2/3 cup maple syrup
• 1 cup coconut oil
• 3 teaspoon vanilla extract
• 4 cups shredded carrots
• 1 cup crushed pineapple
• 3 cups whole wheat flour
• 2 1/2 teaspoons baking soda
• 1 teaspoon salt
• 3 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F
2. In small saucepan, melt white chocolate over low heat. Stir until smooth.
3. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream. Set aside.
4. Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in walnuts. Transfer to prepared muffin cups.
5. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before topping with the icing and sprinkling with remaining walnuts.

Recipe: Homemade Frozen Yogurt

My favorite small appliance has always been my blender. I use it everyday and it's always faithful...I make healthy things with it and it's quick and easy. My blender might have some competition now because I got Jake a homemade ice cream machine for his birthday in an attempt to make "healthier" and cleaner ice cream for him to enjoy. I just used it for the first time and I'm in love (happy birthday, honey!). I made frozen yogurt, but it can also produce delicious ice cream, gelato, sorbet, sherbet, slushies and frozen mixed drinks. I'm excited to enjoy these frozen treats with fresh fruit this Summer!

Vanilla Frozen Yogurt
Adapted from 101 Cookbooks

4 c. Greek Yogurt - Vanilla
2 t. Vanilla Extract
1/4-3/4 c. Maple Syrup (I just added it until it tasted sweet enough)

Dump the container of greek yogurt into a mixing bowl. Add the maple syrup and whisk together.

Combine the vanilla extract and whisk again!

Cover and refrigerate for 1 hour. Then, dump the mixture into an ice cream machine and churn for 20-25 minutes!

Enjoy!!

Recipe: Chicken, Bacon and Green Bean Dish

I made this for dinner with some roasted rutabaga and it was pretty good. I mean, who doesn't like a little bacon with their green beans? The flavors are awesome! So why not add some chicken and make it a meal! I adapted this recipe from Nourished Kitchen - one of my favorite food blogs. Below is my version of this dish:

In order to enjoy this fully, make sure you use good quality meats!

6 slices bacon, chopped
1 pound boneless, skinless chicken thighs, chopped (first time cooking with this!)
3 cloves of garlic, minced
1 onion, chopped
1 pound of green beans
1/2 cup grated parmesan cheese
1/2 cup milk (original recipe calls for coconut milk, but I was fresh out! Cows milk worked fine)

Cook bacon in a large skillet and then set aside on a paper towel.

Cook chicken in the bacon grease with the garlic and onions. Once chicken is cooked through, add the green beans and cooked bacon. Cover and simmer for 10 minutes. Stir in cheese and milk until well combined. Enjoy!

Recipe: Healthy Eggnog without Eggs and Milk!

One thing I love about this time of year is eggnog, but I haven't had it in a really long time because it's so bad for you!! This is a great eggnog alternative if you love the flavor of the delicious drink, but don't love all the calories, fat and sugar!! According to the Today Show, you would have to do over 2,000 jumping jacks to burn off all the calories from an 8 oz. serving of traditional eggnog!

This alternative, all-natural eggnog is packed with nutrients! It's also dairy-free, egg-less, low-fat, and heart-healthy! You can even add a shot of rum to warm up on a cold evening!

Healthy Eggnog (1 serving)

1 cup vanilla, unsweetened almond milk (40 calories)

1 T. flax seeds, ground* (37 calories)

1/2 t. organic cinnamon (3 calories)

1/4 t. organic nutmeg (3 calories)

1/2 t. pure vanilla (6 calories)

1 scoop Vanilla Complete (110 calories)

1 t. honey (20 calories)

ice cubes

Optional Ingredients: Add a little baked sweet potato or pumpkin puree

Mix all ingredients in a blender or VitaMix and enjoy!!

*I grind my flax seeds in a coffee grinder, but if you are using a VitaMix, you don't have to grind them.

Cheers to your health!

Favorite Fall Foods

I If you haven't noticed, I love Fall themed foods...
Below are some of my favorites from this Fall. If you want a recipe, let me know!!

Cran-Apple Oatmeal Bake

Recipe adapted from Mrs. Meeker! Thanks for sharing this awesome dish! I've changed a few things and even added pears one time...very tasty!

Maple Roasted Butternut Squash

Delicious and so easy! Just toss the chopped squash with maple syrup and bake at 400 until tender.

Corn Chowder (or as Jake calls it - Fire Soup)

It took me 3 attempts at making this chowder to perfect the recipe! The first 2 times, it was extremely spicy! The first time I made it I added 2 T. cayenne pepper and the last time I made it, I only added 1/4 t. of cayenne! I usually make a pot of this on Sunday night and take it to work for my lunches all week since Jake isn't a fan of the cayenne - but he did like it the 3rd time I made it!

Homemade Applesauce

Hand-picked organic apples...so good!  Of course I tried the hot applesauce on top of vanilla ice cream with cinnamon and oats!

Recipe: Homemade Protein-packed Gooey Granola Bars

I'm going to be honest...I was pretty hesitant to try this recipe, but I am SO glad I did because these granola bars were super easy to make and they are delicious! This is a "clean" recipe - meaning it contains all natural ingredients (nothing artificial, no refined sugars, and no hydrogenated oils). 

This whole batch contains 288 grams of protein from plant-based nutritional sources, which is about 12 grams per serving. These bars make a great on-the-go breakfast or mid morning snack. 

What I love most about this recipe is that it contains 2 cups of Juice Plus Complete powder which is all-natural, 100% plant based, whole-food nutrition. I normally use this whole-food drink mix with almond milk or added to smoothies, but I'm starting to think outside of the box with other ways to use it because it is packed with so much nutritional value...Check out the Nutrition Facts right off of the label:

 

OK...back to the recipe:

In a large bowl, mix together dry Ingredients: 

2 cups Vanilla or Chocolate Juice Plus+ Complete powder

4 cups Nature’s Path Organic Hemp Plus Granola (from Trader Joe’s)
1 cup chopped walnuts
1 cup dried cranberries (optional)

Stir in wet ingredients:
2 cups organic maple syrup or agave (I used a mixture of both because I don't like a really strong maple flavor)
2 cups organic, creamy peanut butter or almond butter

I started out mixing this by hand, but it was super gooey and thick, so I quickly transferred the granola mixture to my kitchen aid!

Once it's all mixed, transfer it into a greased 9x13 and press it into the pan

Sprinkle sesame seeds or shredded coconut on top and press them into the surface.

Refrigerate!

Cut into bars when the mixture is solid. Keep the bars in the fridge between servings. 

Recipe: Raw Butter Fudge

Before I give the details of this recipe, let me first say that I made this last week as a healthy snack for Jake and I. You might be asking yourself, "How can a dish with the words 'butter' and 'fudge' be healthy?". Well, let me explain:

After World War II butter was villanized in the Western World because it got a lot of bad press for being linked to heart disease. Ironically,  isn't it interesting that even though butter consumption decreased in America (increased consumption of margarine and other butter substitute), the obesity rate continued to rise and the epidemic of heart disease in our country did not let up? 

Butter substitutes are very cheap for manufacturers to produce and are either loaded with factory fats (which are strongly linked to heart disease) or they are made through a very unhealthy process called "interesterification". Margarine is an unhealthy processed food, created chemically through a process called hydrogenation from refined oils. Butter substitutes also contain artificial colors and flavors.

Raw, organic butter (from grassfed animals), on the other hand, has been consumed for centuries and is an excellent source of Vitamin A, Vitamin E, and minerals like Selenium. It contains several fatty acids, like butyric acid which is a known anti-carcinogen. For more information on the health benefits of butter, check out the 20 Health Benefits of Real Butter, and The Untold Story of Butter. Obviously, too much butter is not a good thing, but it's good in moderation.

I emphasized above that your butter should be raw and grass fed. This is because pasteurization destroys nutrients. Try to find a local farm to buy your raw butter from. If you can't find a local farm I would recommend Kerrygold Irish Butter from the grocery store...the milk they use is from grassfed cows. Naturally deep yellow colored butter is the best!

One more thing about butter and then I'll share this delicious recipe...I am passionate about pregnancy health. I am NOT pregnant, but it fascinates me and I think it is soo important for women to to be educated on nutrition because everything the mom eats gets shared with the baby. I mention pregnancy health because healthy fats should be consumed during pregnancy because they are vital for the baby's developing brain, bones, and teeth. Read more about pregnancy and butter here. I share this because I think so many women get wrapped up in the idea that a healthy diet is a low fat diet. Just remember, there are good fats and bad fats. Just do your research!

P.S. - I am focusing on butter in this post, but there are several other sources of healthy fats besides butter - coconut oil, avocado, walnuts, almonds, olive oil, etc. etc.

Raw Butter Fudge

Recipe adapted from The Healthy Home Economist

1 cup softened raw, grassfed butter

1 cup raw, local honey

1/2 cup carob powder

1/2 cup fresh ground creamy peanut butter

1/4 cup fresh ground almond butter

2 tsp chocolate extract (if you have it)

1 tsp vanilla extract (if you don't use chocolate extract, than triple the vanilla...I love vanilla!)

1/2 tsp sea salt

Mix ingredients in a large bowl until smooth. Spread in a 8X8 pan or one of similar size and freeze. Cut the fudge into small squares and store them in the freezer. You can just grab a square out of the freezer when you need to satisfy a sweet tooth (and get some good fats into your body)!

It's BBQ, Y'all!

Growing up in North Carolina, I was spoiled with amazing barbecue! I am no barbecue expert, but I do know that to most southerners, barbecue is a cherished part of the cultural heritage of the south. Varieties of barbecue vary state to state, but most southerns can agree on the fact that barbecue is pork - not a cookout in the backyard. 

I really, REALLY miss eastern North Carolina style barbecue - no tomato, no molasses, no honey, no sticky sauce. Just vinegar, and lots of it. I love it. In North Carolina, barbecue is served with cole slaw and hush puppies. 

My favorite barbecue joint is Bar-B-Q King in Lincolnton, NC. They've been featured on two shows on the Food Network: The Best Thing I Ever Ate and Diners, Drive-Ins and Dives. If you're ever in the area...you better stop in and get the BBQ tray with the famous Bar-B-Q King Sauce, a pickle, Bar-B-Q beans, cole slaw, and hushpuppies.

I have been craving this food for a very long time, so I decided to try to make some Carolina style barbecue for dinner last night. It actually turned out pretty good! I will definitely be making this again...

I obviously don't have all of the bbq equipment that a professional would use, so I just used my crock pot!

Ingredients

2 onions, quartered

• 2 T brown sugar
• 1 T smoked paprika
• 2 t salt
• ½ t ground black pepper
• 1 (4-6 lb) pork butt or shoulder roast
• 2 c cider vinegar
• 1 ½ t crushed red pepper flakes
• ½ t dry mustard
• garlic powder to taste
• cayenne pepper to taste
• 
  

Instructions

1. Place onions in crock pot.
2. Blend brown sugar, paprika, salt and pepper; rub over roast.
3. Place roast in crock pot.
4. Combine vinegar, red pepper flakes, mustard, garlic and cayenne pepper and stir to mix well.
5. Drizzle mixture over roast
6. Cook roast on low for 8-10 hours.
7. Remove meat and onions, discard onions (i ate them!) and shred meat. Add some juices from crock pot and serve!

Fall Inspired Oatmeal

If Jake isn't home for dinner I always eat something easy....either leftovers, Juice Plus Complete drink, smoothie, salad, crackers and cheese, or something similar. Jake was out of town earlier this week and I enjoyed this delicious bowl of apple cinnamon oatmeal!

I cooked the old-fashioned oats and mixed in cinnamon, agave nectar, almond slivers, apples, and vanilla powder. It was delicious! Oatmeal is great because it is healthy, very filling, and you can mix in whatever fruits, nuts, or seeds you have on hand!

Recipe: Pumpkin Cookies

I have really been in a baking mood lately...probably because have a sweet tooth and I love Fall themed food. I decided to make pumpkin cookies with caramel icing yesterday and they turned out really well!

Below is the original recipe. I tweaked it a bit to make it a little healthier - I decreased the butter to 1/2 c and added 1/4 c applesauce. I also used sugar in the raw instead of white sugar and I think I decreased the sugar by 1/4 cup

Ingredients
Cookies
1 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 cup canned pumpkin
1 egg
1 teaspoon vanilla
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon salt
2 cups flour

Frosting
3 tablespoons butter
1/4 cup heavy cream
1 cup confectioners' sugar
1 teaspoon vanilla
1/2 cup packed brown sugar

Preheat oven to 350 degrees. In a large bowl, cream together butter and sugars. Add eggs and vanilla and mix well. Stir in pumpkin. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add to pumpkin mixture and mix well.  Drop by heaping tablespoons onto a lightly greased cookie sheet. Bake for 10-12 minutes.
 
To make frosting: In a medium saucepan, combine butter, cream, and brown sugar over medium heat.  Cook, stirring occasionally, until mixture just begins to boil; remove from heat and stir in vanilla. Cool then stir in confectioner's sugar.  Spread frosting over cooled cookies. 

The cookies are so moist! It's like a cake cookie...I highly recommend trying this recipe!

The sky looked really cool!

This wreath is our first piece of fall decor. I was excited about it!

Recipe: Quinoa with Balsamic Roasted Mushrooms

Jake and I enjoyed this dish for dinner a few nights ago. I picked up all the veggies from the Farmers Market and I had everything else on hand!

The original recipe came from Whole Foods, but I tweaked it a bit:

Ingredients

1/4 cup Season's Cinnamon Pear balsamic vinegar 
2 pounds portobello mushrooms, stemmed and gills scraped out 
1/2 cup red or white quinoa 
3 cups tightly packed fresh spinach, chopped 
4 green onions, thinly sliced 
1/2 cup slivered almonds, toasted 
1/2 teaspoon freshly ground black pepper

Method

Preheat oven to 475°F. 


Cut mushrooms into chunks and combine in a large mixing bowl with 1/4 cup of the cinnamon pear balsamic dressing. Spread mushrooms in a single layer on a rimmed baking sheet. Roast until tender, stirring occasionally, 20 minutes. Remove from the oven and let cool slightly. 


While mushrooms roast, prepare quinoa. 


Combine mushrooms, quinoa, spinach, green onions, almonds, salt, pepper and a little more pear balsamic dressing in a large, wide serving bowl. Stir to mix well. Serve with remaining dressing on the side. 

Grilled Teriyaki Salmon

I love grilled fish! I love ordering salmon when I go out, but for some reason I've never made salmon at home. Well, I decided to make salmon last night and this recipe was delicious! I paired the salmon with a delicious wine and sauteed onions, mushrooms, and zucchini.

1/4 c. Olive Oil
1/4 c. Fresh Lemon Juice
1/4 c. Soy Sauce
1 t. Mustard
1 t. Ground Ginger
1/4 t. Garlic Powder
4 Wild Salmon Steaks

In a glass pan, combine the first 6 ingredients. Mix well. Set aside 1/4 cup for basting and refrigerate. Place the salmon in the glass dish and let marinate for at least 1 hour in refrigerator. Drain and discard marinade. Grill for 10-15 minutes on low heat or until done. Enjoy!

Make Your Own Mayo

I've never liked mayonnaise...never will. But, I am married to a man that eats it on his sandwiches! I decided that since I already have all of the ingredients for homemade mayo in my kitchen, why not try to whip up a batch for him! I can't tell you if this recipe is good or not since I don't like mayo, but Jake seems to like it.

Ingredients:
2 Egg Yolks
1 T Apple Cider Vinegar
1 t Dry Mustard
1/2 t Salt
1 1/4 c Olive Oil

Directions:
Using a whisk, mix yolks, vinegar, mustard, and salt. Add olive oil drop by drop at first and then graduating into a thin stream.

Who needs coffee when you can have this...

1/2 cup almond milk
1/2 frozen banana
1/2 cup greek yogurt
1 Tablespoon Juice Plus Complete in Vanilla
1 Tablespoon ground flax seed
A few spinach leaves or kale
1/2 cup frozen fruit (I like mixed berries)