Year: 2013

Apple Spiced Refrigerator Jam

Melissa King 47 Comments

You need to try this Apple Spiced Refrigerator Jam.  Everyone likes a little jam once and awhile.  Most store bought jams contain too much processed sugar.

Did you know you can easily make your own jam recipe without processed sugar, pectin or canning?  I already have Blueberry Chia Jam on the blog.

Since it’s almost fall, I thought I would make one that incorporated those flavors.  This apple spiced jam recipe came out great.

 

Apple Spiced Refrigerator Jam Watermark

This is it and it couldn’t be any easier!  I used chia seeds to help gel up the spread.  This will literally take minutes to make.  Spread it on toast, swirl it in yogurt, or even use it as a pancake topping!  It would be great in overnight oats as well.  Yum!

Apple Spiced Refrigerator Jam

Apple Spiced Refrigerator Jam

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Prep Time 10 min Serves 8 oz.     adjust servings

Ingredients

  • 2 apples peeled and cored (I saved the peels because my daughter likes to snack on them. Any apples will do. I used gala.)
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cloves
  • 2 T maple syrup (This is optional. Taste the mixture and if it's not sweet enough, add the syrup.)
  • 2-3 T chia seeds

Instructions

  1. In the food processor , blend up the apples.
  2. Then add in the remaining ingredients and mix well.
  3. Put the jam in a covered container and set it in the fridge to set up. Takes about 30 minutes to an hour.

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Recipe Notes

This made 8 oz of jam. I store mine in mason jars , but you can use any container. It should last a few weeks in the fridge and you can also freeze it for longer storage. Enjoy!

Pumpkin Spiced Ice Cream

Melissa King 95 Comments

Oh yes.  Pumpkin Spiced Ice Cream.  You knew the pumpkin recipes would be coming!    Since it’s still kind of warm here in Texas, I thought I would start off with a cool pumpkin treat: pumpkin spiced ice cream. This pumpkin spiced ice cream is quite good, easy to make, and easy to store.

pumpkin ice cream watermark

Much to my surprise, my kids loved this.  They couldn’t stop eating it!  Even my daughter Meadow, who claims to hate pumpkin, ate this up.  If you don’t have an ice cream machine, you can make this recipe into popsicles using these molds.  For those of you wondering if this tastes like coconut, I can tell you that it doesn’t!  Since there are so many spices in here, that drowns out most of the coconut flavor you would normally get.

Pumpkin Spiced Ice Cream

Pumpkin Spiced Ice Cream

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Prep Time 20 min Serves 4 servings     adjust servings

Ingredients

Instructions

  1. Throw all ingredients in a blender and blend for 1-2 minutes.
  2. Pour contents into an ice cream machine and turn on.
  3. Should take about 15-20 minutes.
  4. Remove and serve.

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Recipe Notes

The ice cream will have a soft serve consistency. If you like a harder ice cream, put it in the freezer for an hour to firm up. If you don’t have an ice cream machine , you can make popsicles using these molds . The recipe makes about 4 servings. Enjoy!

Pumpkin ice cream

Farro with Spinach and Mushrooms

Melissa King 36 Comments

My husband loves to cook and often comes up with the savory dishes for the blog.  One of the more popular dishes that he has created is the Peanut Noodle Stir Fry.  I love to bake and stick mostly to doing that.  This is a dish he came up with.  I am going to be on a panel for a Google + hangout soon.  In preparation, Bob’s Red Mill sent me a box of their Grains of Discovery line.  Farro was one of the grains in the kit.  I have always wanted to try it and I am so glad I did.  It has a nutty taste and texture that goes very well with the mushrooms.

Farro with Mushrooms Watermark 2

If you are gluten free, wild rice or quinoa would work as well.  We ate ours warm, but I think it would be a great cold dish as well.

Farro with Spinach and Mushrooms

Farro with Spinach and Mushrooms

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Ingredients

  • 3 cups vegetable broth
  • 1 1/2 cups farro
  • 1 8oz package of mushrooms sliced thin
  • 1/2 yellow onion (or 1 cup chopped)
  • 1 garlic clove minced
  • 2 T white wine vinegar
  • 1-2 handfuls of spinach
  • 2 T oil (I used walnut oil)

Instructions

  1. In a saucepan , add the farro and vegetable broth and cook on medium heat until all the broth is absorbed.  In another saucepan , saute oil, garlic, onion and white wine vinegar medium high heat and cook for about 6-8 minutes. 
  2. Add mushrooms and stir for another 5 minutes or so. 
  3. Once the farro is done, add it to the sauce pan with the mushroom onion mix. 
  4. Add salt and pepper to taste and lastly add in the spinach and cook until slightly wilted. 
  5. Remove from heat and serve immediately or refrigerate for later.  Enjoy!

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Chocolate Peppermint Bites

Melissa King 79 Comments

My husband was a huge fan of junior mints.  They are kind of off limits now that he is vegan and eats no processed foods.  So I decided to try and make a minty treat he could enjoy. Chocolate peppermint bites.  These Chocolate Peppermint Bites came out great, and you can think of them like a a homemade junior mint recipe!

chocolate peppermint bites watermark 2

I think he was pretty pleased with the way these turned out.  They are so easy to make too.  Just a few minutes to throw together and then some time to chill in the fridge.  I rolled mine into big balls, but you can do bite sized ones as well.  These would be a perfect dessert for holiday parties too!

Chocolate Peppermint Bites

Chocolate Peppermint Bites

Chocolate Peppermint Bites

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Serves 12 large peppermint balls     adjust servings

The perfect treat for holiday parties!

Ingredients

    For the balls

    For the chocolate coating

    Instructions

    1. In the food processor , mix the shredded coconut and the dates.
    2. Once they are blended, add in the peppermint extract and milk.
    3. Carefully roll the mixture into balls. It will be loose and feel like it doesn’t want to stick together, but trust me, it will firm up in the fridge.
    4. Set the balls into a small baking sheet covered with parchment paper .
    5. Put the balls in the fridge to chill. I waited about 30 minutes.
    6. While the balls are chilling, make the chocolate mixture.
    7. Heat all the chocolate ingredients in a saucepan , and stir until smooth.
    8. Using two forks, roll each ball in the chocolate mixture and set back on the baking sheet .
    9. Once done with all the balls, place them back in the fridge to set up.

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    Recipe Notes

    I got about 12 large balls out of my batch. You can store them in the fridge or freezer. Enjoy!

    Coconut Vanilla Overnight Oats

    Melissa King 123 Comments

    Coconut Vanilla Overnight Oats.  Oh. My. Gosh.  This overnight oats recipe may be my most favorite so far.  If you love my Coconut Cream Larabars, you will love these overnight oats too!

     

    coconut vanilla overnight oats

     

    Coconut butter just makes everything a little better.  It is so rich and delicious!  I actually didn’t use cranberries in my recipe, I just thought the color was great for the photo. I may try adding them to the recipe next time. Raspberries would be a nice addition too.

    I love using steel cut oats in my overnight oats, because I like the crunch.  If you like a smoother oatmeal, feel free to use rolled oats instead.  Both will work out fine in this easy overnight oats recipe.

    Coconut Vanilla Overnight Oats

    Coconut Vanilla Overnight Oats

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    Prep Time 5 min

    Ingredients

    Instructions

    1. Throw all ingredients in a jar and mix very well.
    2. Store in the fridge overnight and enjoy the next morning.

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    Recipe Notes

    I make 5 of these at a time and they hold up well. However, if you want to add fresh fruit, add it in right before you eat it. Everything else is fine to sit in the fridge. Enjoy!

    Pumpkin Chocolate Chunk Cookies

    Melissa King 481 Comments

    Now that it’s September, in my world it’s okay to bring on the pumpkin recipes!  These delicious pumpkin chocolate chunk cookies are gluten free, contain no refined sugars, and are the perfect way to start out the pumpkin recipe season. This healthy pumpkin chocolate chunk cookie recipe reminds me of pumpkin chocolate chunk cookies I use to buy at Smith’s grocery store in Las Vegas.

    Pumpkin Cookies FG New watermark copy

    The recipe is not only good, but I have a fabulous giveaway for you all as well!  When I first started eating clean, the very first thing I bought was my KitchenAid® Artisan® Series 5-Quart Tilt-Head Stand Mixer.  I love it and can’t say enough good things about it.  It’s a top quality product that is worth every penny. If you are wondering, I am not being paid to say these things.  I truly do love my mixer and use it almost everyday.  So I contacted KitchenAid and asked if they would donate a mixer for a giveaway and they said yes!  This is the very mixer I have. KitchenAid® Artisan® Series 5-Quart Tilt-Head Stand Mixer.  A $349 value! 

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    This giveaway is open to US residents only.

    Pumpkin Chocolate Chunk Cookies

    Pumpkin Chocolate Chunk Cookies and a Giveaway!

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    Prep Time 15 min Cook Time 14 min Serves 15 cookies     adjust servings

    Ingredients

    Instructions

    1. Preheat oven to 350.
    2. Mix all the dry ingredients in one bowl .
    3. Mix wet in another.
    4. Add dry to wet and mix until combined.
    5. Fold in the chocolate chunks.
    6. Drop cookies onto parchment lined baking sheets and bake for 12-14 minutes.

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    Recipe Notes

    These cookies are thick and have a cake like texture. I got 15 large cookies out of my batch. I keep them in the fridge so they last longer. You can also freeze them as well. Enjoy!