Homemade Crockpot Chicken Stock

Chicken stock in a crockpotChicken stock is a blessing to the food world. It makes rice and pasta taste amazing, is essential to risotto and soups, and when you’re sick, it’s so good for your recovering body. Especially if your chicken stock is homemade. Homemade bone broth is soothing, flavorful, and SO GOOD FOR YOU. If you haven’t before, I highly suggest you take a quick browse online and read about the benefits of bone broth! Thankfully, homemade chicken stock is so easy to make. This is important to me because all of the stock options (at least that I’ve seen) sold in grocery stores have celery, potato, carrot, AND/or corn-derived ingredients.

Fortunately, with a carcass from a Roasted Chicken Dinner, a few vegetables, and a crockpot, we can make something that is healthier and tastes infinitely better than any grocery store product. Continue reading

Advertisements

Moist Chocolate Cupcakes with Strawberry Buttercream

Chocolate cupcakes with strawberry buttercreamDespite the frigid middle of this week (go home, April; you’re drunk), I am still so excited that it is finally spring! To celebrate spring and hopefully encourage continued sunshine, I made these scrumptious birthday cupcakes. To me, moist chocolate cake is the absolute BEST kind of cake, and strawberry buttercream made with fresh strawberry puree just shouts spring!

To make these cupcakes I used my favorite chocolate cupcake recipe, and adapted this recipe for strawberry buttercream to fit my batch of cupcakes. One of the reasons this cake recipe has earned the spot as my favorite for cupcakes is because it doesn’t call for coffee! The many, many chocolate recipes that call for coffee encourage non-coffee drinkers to still use them because you can’t taste the coffee flavor. Well, I have nothing against including coffee in my cake batter, but since I don’t drink coffee, I never have it at home! This lovely recipe doesn’t call for coffee, and yields delightful, moist, rich chocolate cupcakes. Continue reading

Healthy Spinach Turkey Burgers with Gouda

Turkey burger lunch

It’s funny, although I love healthy eating and am not a big sandwich fan, sometimes during the week, especially at lunch, I get a solid craving for a thick, juicy burger. I usually try to ignore it and satisfy myself with whatever nutritious lunch I packed that day, but over time the itch gets so unbearable that I usually end up breaking and splurge on a greasy burger laden with mushrooms and bacon and cheese and all sorts of other glorious things. Yes, I’m weak. But the first step is acceptance. 🙂 Well, this week I decided that all of that was going to be different. This week, I would still pack healthy lunches, but would also ease my burger craving before it even came to destroy me. Continue reading

StrictlyDelicious Coq Au Vin

20140309-104755.jpgThe last few Fiesta Fridays I’ve attended I’ve been pretty selfish. My additions to the party have been dishes made just for one, which makes me not a very considerate attendee at all! Although I will most likely bring dishes for one to the party again in the future, my contribution today is made to share. So all of those who enjoy decadent chicken with thick cut bacon, fragrant herbs, and white wine, pull up a chair!

I knew I wanted to make a chicken with white wine sauce for the party, but was less than thrilled with all of the Coq Au Vin recipes I found online. I decided to combine what I liked from the recipes I found, add touches of my process making Beef Bourguignon, and figure out what else it needed as I went along. It’s a great way to cook, and the result was delicious! Continue reading

Healthy Single Serve, Deep Dish, Salted, Vegan Chocolate Chip Cookie

ck6That’s quite a long title, but doesn’t it sound like a dream? A (mostly) healthy, deep dish, glorious chocolate chip cookie. Well, thanks to amazing 18 year old! Izy over at Top With Cinnamon, this glorious dream is actually a reality!

After my decadent duck dinner last Friday, I knew I wanted something equally delicious and equally as easy to make for dessert. This deep dish cookie hit the spot. It’s sooo good, so easy, and (dare I say) guilt-free! There’s coconut oil in place of butter, coconut sugar and honey in place of white sugar, whole wheat flour, and dark chocolate chunks full of antioxidants. That’s the kind of dessert you always want in your arsenal! Plus, the combination of sea salt and dark chocolate is one made in dessert heaven. Continue reading

Poached Eggs over Winter Vegetable Hash

20140127-111847.jpgSince learning I was allergic to corn, I have opted to purchase pasture raised eggs. The first time I tried them I was astonished at the dramatic difference in color, flavor, and health benefits. I still never get over it! Such a creamy white, and such a brightly colored, orange yolk! I will never, ever go back. 

I once read on a website where someone said that man cannot make a better sauce than the oozing yolk of a good soft-cooked egg. I could not agree more! Although I used to think making poached eggs at home was never worth the trouble, finding such excellent eggs changed my mind real quick. It also helps that I found what I think is the perfect way to poach eggs! No more straggly egg white frothing in the water. Here is a neat poached egg with a perfectly glorious soft yolk! Continue reading

Oat-Free, Nut-Free Granola

20140121-162409.jpgFinding out that I was allergic to oats was not nearly as earth-shaking as finding I was allergic to corn or soy or potatoes. But it has proved very difficult to find grab-and-go, healthy, fueling breakfast options that are oat (and nut) free!

So this month when planning my grocery list, I resolved that I was going to make a delicious, allergy-legal granola for cereal and yogurt parfaits. I did not know what I was getting myself into, but I am ECSTATIC about what came out of my little experiment! It’s the perfect blend of crunchy, sweet, and salty, with all kinds of wonderful textures. (Beware if you make this, your house will smell fantastic for days!)

Not only is this granola delicious and healthy, but portioning and storing it in mason jars makes it so easy to grab in the morning. I just add half a cup of milk, yogurt, or applesauce and run out the door. The protein and fiber in the granola are more than enough to hold me over until lunch.

Behold, nut-free, oat-free granola!

Oat-Free, Nut-Free Granola

  • Servings: 6 1/2 c. servings
  • Difficulty: easy
  • Print

1/4 c. shredded unsweetened coconut
3/4 c. coarse wheat bran
2/3 c. unsalted, unroasted pepitas (pumpkin seeds without the shell)
1/4 c. unsalted, unroasted sunflower seeds
1 c. Arrowhead Mills puffed rice or barley cereal
1/2 c. dried unsweetened cranberries
1/6 c. sunflower seed butter
2 tbl. raw honey
1 tsp. vanilla
1/4 tsp. ground sea salt (optional)

Preheat the oven to 350 degrees F. Mix the coconut with the wheat bran and spread in a thin layer on a baking sheet. When the oven is hot, place the baking sheet in the oven and cook until the bran and coconut has browned. Be sure not to walk away, because it can burn quickly!

20140121-162216.jpg

Pour the toasted wheat bran and coconut into a large bowl. Making sure that the baking sheet is clean of all bran pieces, spread the pepitas and sunflower seeds on the baking sheet in a thin layer and toast in the oven until browned as well. When the seeds are toasted, add them to the bowl with the puffed rice cereal and cranberries. Stir until thoroughly mixed.

20140121-162223.jpg

Turn the oven down to 300 degrees. In a microwave safe bowl, add the sunflower seed butter, honey, sea salt, and vanilla. Microwave for 30 seconds and stir until the mixture is smooth and blended well. Add this to the granola and stir gently until everything is covered.

20140121-162235.jpg

Spread this mixture in a thin layer on your baking sheet. Place in the oven for 15-20 minutes, stirring halfway through. Bake until the granola has browned and the smells drive you crazy. Be certain to watch carefully during this step too, as burning happens quickly! Remove from the oven and allow to cool.

20140121-162244.jpg

For easy storage and for grab-and-go mornings, portion out one half cup servings and store in pint sized mason jars.

20140121-162254.jpg

Whenever you need breakfast or a healthy mid-day snack, grab a jar, add milk/yogurt/applesauce/a spoon, and enjoy!

grcoll

What are your favorite healthy breakfasts?