Wednesday, July 15, 2015

5 Spice Turkey Lettuce Wraps



Ok, so THIS was a surprise hit. Mostly with me. Hubs had rice in his wraps, the boy had meat on rice on his plate, and a lettuce leaf filled with BBQ sauce (yes, really), and the toddler just had meat and rice. 

You can drizzle any sauce you like over the top...I preferred a Bloody Mary seasoning sauce. So tasty! 

One tip: To shred my cabbage, I hacked it into chunks, cored it, and put it in my Vitamix with enough water to make it all float. Turn it on, then quickly turn it to high, JUST until you hear the last hunk hit the blades. It takes about 2 seconds. Drain, and you have perfectly minced cabbage! 

5 Spice Turkey Lettuce Wraps
Serves 3-5

Ingredients: 
1 package ground turkey meat (close to a pound)
1 large onion, chopped (optional. My kids asked me to leave that out next time. I used a Vidalia onion I had roasted with some burgers the other night)
Minced cabbage (3-5 cups. I used 3/4 of a small head)
3 tsp. Chinese 5-spice powder
2-3 Tbsp. soy sauce (I used gluten free)
3 Tbsp. minced garlic
Salt to taste

Lettuce (to wrap) (I used romaine)


Garnish: 
hot sauce, bbq sauce, etc.
1/4 cup chopped green onions

In a large dutch oven, brown the turkey and onions together. When the meat is cooked and the onions are soft, add the rest of the ingredients (cabbage, 5-spice powder, soy sauce, garlic). Cook until everything is soft and tasty, season to taste with salt. 


Serve in a lettuce leaf, topped with green onions and any sauce, if desired. 

Enjoy! 

Saturday, June 27, 2015

Protein Powder Chocolate Chip Muffins

This morning, I had some extra time, and wanted to make something yummy. I love my sweets, but don't love the crash I get after eating sweet, starchy snacks. I found a recipe on Petite Athlete that I tweaked a bit. This makes a great breakfast, or snack, or just a quick pick-me-up any time you need a boost! These are INFINITELY better cold, so do yourself a favor and hold off eating them until they have cooled completely.



Aunt LoLo's Protein Powder Chocolate Chip Muffins
Makes 10 muffins
(Adapted from Petite Athlete)

Ingredients:
1 cup unsweetened applesauce
2 eggs
1/4 cup heavy whipping cream (or full fat coconut milk)
1 Tbsp. chia seeds
2 scoops protein powder (I used Combat Protein Cookies & Cream)
3 Tbsp. coconut flour
1/4 cup semi sweet chocolate chips
1 tsp. cinnamon
1/2 tsp. baking powder

Preheat your oven to 325, and prepare a muffin tin with non-stick spray.

In a medium bowl, combine all ingredients and stir until just combined. You might want to whisk the eggs first, and then add everything else. Or, be like me, and just kind of mash up the eggs in the bowl in the middle of everything, and then stir to combine. Whatever floats your boat. Just don't over-mix.

Let it sit for about 5 minutes to plump up the chia seeds, then divide into 10 muffins.

Bake at 325 for 30-35 minutes. Remove from oven, allow to cool briefly, and then remove to a cooling rack to cool completely. Enjoy! Store uneaten muffins in the refrigerator.

By my calculations, these muffins have 98 calories each, 4 grams of fat, 8 g. of carbohydrates, and 7 g. of protein.

Saturday, June 6, 2015

Homemade Taco Seasoning

Adapted from Against All Grain, this is my new go-to taco seasoning! (By the way, I love almost every single recipe I make from Against All Grain. It's great to find someone with taste so similar to my own preferences!)

Aunt LoLo's Taco Seasoning
(Adapted from Against All Grain)

In a glass jar, combine:
2.5 Tablespoons chili powder
1.5 Tablespoons sea salt
1.5 Tablespoons ground dried cumin
1 Tablespoon dry parsley
2 Tablespoons granulated garlic
2 teaspoons smoked paprika
1/4 teaspoon black pepper

Cover, shake to combine. Will keep in the pantry for as long as the original ingredients would.

To use, sprinkle approximately 1 tablespoon over 1 pound of ground meat, and cook it up on the stovetop.

Enjoy!

Sunday, January 4, 2015

My Yearly Apple Cider

For YEARS, my sister and I have hosted an annu caroling party. And for as long as we have hosted the party, there has been hot apple cider waiting in the crock pot for us when we got home from singing. In the early days, it was my father's creation. Now, it is mine. My children have come to absolutely love it, so I thought it would be worth it to write it down! 




Hot Apple Cider 

Ingredients:
1gallon apple juice
1 small orange 
2 6" sticks cinnamon 

In a large crockpot, combine the apple juice and cinnamon sticks. Cut your orange in half. Squeeze the orange juice into the apple juice and then add the ribs as well. 

Heat on low at least an hour, to let the flavors combine. 

Enjoy! Great on a cold winter morning as well. 

Tuesday, October 28, 2014

Blue cheese Carrot Slaw



This carrot slaw just came together with pantry items, and it's pretty darn tasty! 

Blue Cheese Carrot Slaw

Ingredients: 
7 medium sized carrots, stem end cut off, grated 
1 cup raisins
1/2 cup blue cheese dressing
1 green onion, chopped
Salt, to taste

Combine all ingredients in a large bowl, and add salt to taste. Allow to sit at least half an hot for flavors to really meld. Enjoy! 

Monday, October 27, 2014

Spaghetti Squash with Brown Butter Vinnaigrette


My husband loved this.  Truly loved it.  I have never seen the man do anything more than tolerate squash, so this is a keeper!

Ingredients:
One spaghetti squash

Vinaigrette:
One cube butter (mine was unsalted)
One bunch green onions
White vinegar
Lemon juice
White sugar
Salt 
Pepper
Parmesan cheese

Pierce the squash and roast on a cookie sheet, 350 degrees, for about an hour and a half.  

Brown the butter- melt in a 12" skillet over medium heat.  It will melt, foam, stop foaming, and finally small particles will sink to the bottom and begin to brown.  Slowly cook until particles are medium brown, stirring occasionally.

Chop bottom half of onions, discarding the roots.  Reserve leafy tops for another recipe.  Should be about 3/4 cup.  You could also use leeks.

Sauté onions in browned butter until soft,about five minutes.  Whisk in white vinegar, about 1/4 cup, and a few splashes of lemon juice.  Add about 1/2 tsp of salt, 1 tsp sugar, and a few grinds of pepper.  Seasonings are to taste.  It should be balanced- the sugar is just enough to balance the vinegar, not enough to make it sweet.

Halve the squash and scoop into a bowl. Stir in hot vinaigrette and 1/2-3/4 cup Parmesan cheese.  (I used Ball cheese)

We served this with meatballs and a salad.

Monday, October 20, 2014

"Cheezy" Garlic Popcorn



This is one of our favorite popcorn topping mixes- small flake nutritional yeast tastes startlingly like Parmesan cheese but is dairy free and high in B vitamins.  My preschooler is currently on his fourth bowl of popcorn- a clear winner!

We get our nutritional yeast in the bulk "natural foods" section of the grocery store.

Big batch of topping:
1/2 cup small flake nutritional yeast
1 Tbsp granulated garlic
1 tsp salt
1 tsp ground black pepper


I like to pop a big batch of corn, maybe 1/4 cup, in my stirring popcorn popper with a spoonful of coconut oil, then drizzle with olive or avocado oil and sprinkle with about two tablespoons of topping mix.  Mix it up good and scoop into bowls.  It's delicious and savory!