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Let me begin by saying, I have nothing against milk. In fact, I usually do have a small thing of milk in my fridge. I like to use milk for cooking purposes, and rarely drink it or eat it otherwise. For this reason, I was out of milk this morning.

I had the time (and a craving) for the chocolate chip pancakes my mom used to make me in elementary school. So I looked around, and improvised!

Wouldn’t be the first time I’ve been out of something and had to get creative! So here is the successful recipe for the no milk chocolate chip pancake from www.cooks.com

Ingredients:

  • 2 cups flour
  • 4 tsp baking powder
  • 2-3 large eggs
  • 2 tbsp. olive oil
  • 2 tbsp. sugar
  • 1/2 tsp salt
  • 2 cups water
  • 1 tsp vanilla

 

Step 1) Beat Your Eggs and Mix your Dry ingredients and Wet Ingredients in Separate Bowls

Step 2) Combine all of your ingredients to make the batter, stir until smooth

Step 3) Grease a small round pan with oil, butter, or PAM and turn on medium low

Step 4) Pour the batter into the pan so it just covers the surface

Step 5) Keep the heat on low to medium low and keep an eye on it so it doesn’t start “boiling” it should be kept on low heat, and when you start to see the edges turning brown, the batter firming up, and little small bubbles forming/popping, the pancake is ready to flip

Step 6) Flip and let it cook on the other side for about 2-3 minutes (not as long as the first side)

Step 7) Slide pancake onto a plate and top with chocolate chips. After the chips melt, spread them over the pancake for delicious chocolate in every bite!

 

Agh, I am hungry again now!

 

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There’s a new craze out there – and no I’m not referring to “juicing” – I mean, that is so yesterday.

Don’t get me wrong, I LOVE juicing. Nothing is better on a Saturday morning than juicing some fresh orange juice from naval oranges and gala apples. BUT, when you juice, (as we all know), we lose a LOT of fiber. All that crab in the back of the juicer? Yup. That’s GOOD FOR YOU and you just throw it in the TRASH.

I’m not saying stop juicing, because it is a much better option than store bought juice which has TONS of sugar, but what I am saying is you might want to think of jumping on the “souping” bandwagon.

10 Undeniable Benefits of Souping

  1. It takes 1-2 ingredients and water
  2. Is cheap to make
  3. You can freeze any extra in mason jars to use for later
  4. You don’t lose the fiber like you do in juicing
  5. You can soup just about anything
  6. It cooks itself and is easy clean up (1 pot)
  7. It is made with bone broth which, if homemade, has extreme health benefits
  8. Contains garlic, an all natural anti inflammatory and disease fighting ingredient
  9. You can also use it as a pasta sauce or add in some rice/little pasta to make it heartier
  10. Delicious with homemade bread

I’ve been making soups for a while, and I think I’ve finally gotten it figured out. Here is the basic recipe for any type of soup you want to make, and the method I have found most effective:

  1. Sautee 1 chopped up onion and 1 clove of garlic in 1 tablespoon olive oil in a sauce pan over medium heat
  2. Add in 1 cup of your favorite vegetable and 1 cup of an accompanying sweetening fruit or thickening agent (potato is a great way to thicken a soup without heavy cream or a rue)
  3. Pour in water or broth until it covers the vegetables by about 1 inch
  4. Bring to Boil
  5. Bring down to simmer for 10-15 minutes or until vegetables are fork tender
  6. Let cool
  7. Blend using a blender (carefully) or a hand soup blender (my favorite is  the Hamilton Beach Brand)
  8. Put blended soup back on burner and season to desired taste
  9. Store in mason jars, freeze any extra for later

For two examples, I will share with you two of my many many favorite healthy, light, no cream, soups:

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No-Cream Broccoli Potato Soup

  • 2 small onions
  • 2 cloves of garlic
  • 4-5 heads of broccoli with stems
  • 2-3 small Idaho potatoes
  • 4-6 cups of homemade broth (or water)

Chop/Dice Onions and Garlic and broccoli stems. Sautee onion, garlic, and broccoli stems in sauce pan with 1 tablespoon of olive oil until onions are translucent. Add in Broccoli, chopped stems, and peeled and chopped potatoes. Sautee, and season with salt and pepper. Add in the broth until it covers the broccoli, broccoli stems, and potatoes, by about an inch. Cover and bring to a boil. Once boiling, turn down to a simmer for 10-15 minutes, until the stems of the broccoli are fork tender. Let cool. Blend with hand blender. Put back on burner on low, and season to desired taste. I usually season with salt, pepper, Cajun seasoning, cumin, red pepper, and chervil.

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Simple Tomato Soup

  • 2 cans of tomato soup
  • 3 cans of broth
  • 1 onion
  • 1 clove garlic

Sautee chopped onion and garlic in olive oil. Add in tomatoes, and broth until the broth covers the tomatoes by 1 inch. Bring to a boil. Turn down to simmer for 5 minutes. Let cool. Blend. Put back on low heat, and add in 2 tablespoons tomato paste, oregano, salt, pepper, and any other seasonings desired.

While these two soups are delicious, and are on my weekly meals this week – other favorites of mine include sweet potato or squash soup made with apple or pear for sweetening, vegetable soup, bean soup, and of course – chicken noodle soup.

I’m going to be exploring my souping abilities and broadening my horizons so let me know what other soups you have made and please share your recipes with me! I’m open to more suggestions!

HAPPY SOUPING!

 

Someone said something to me at a happy hour Friday that I thought was really…….sad. We were all standing in the upstairs of this cool, dark, wooden, Michigan State bar (The Michigan State part =not my choice); and everyone had their white wines, red wines, vodka’s, and beers. And then there was me – with my soda water with lemon (which is of course obvious because they put it in a huge child’s glass). That’s when someone asked me: “How’s your fast going? I mean, that is what it is. A fast.”

Let me just say this – if you look at eating clean and being healthy as a “fast” than you will never succeed. It’s not a fast – of any sort. I don’t believe that America’s issues are with certain “foods” I believe it’s in the way that food is processed. Nobody cooks with High Fructose Corn Syrup – so why let someone else cook with that for you? You can eat whatever you want – as long as you cook it yourself. (reference to Michael Pollan, yes, again!)

Eat anything —– as long as you cook it yourself. Eat anything —– as long as you cook it yourself. Eat anything —– as long as you cook it yourself. Eat anything —– as long as you cook it yourself. Repeat this to yourself every day.

Now, with that said, you can have a fantastic super bowl with all of your favorite foods. You just have to cook them! The reward from having home cooked foods for a football game party are priceless. Plus, you’ll impress all your guests!

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Baked Spinach and Artichoke Dip w/ Veggies

  • Rinse spinach and put in food processor or cut up to bite size pieces. Steam in microwave or on stove until cooked down. Salt and Pepper.
  • Rinse 1 can of artichoke hearts (low sodium) and cut into small bite size pieces
  • Mix artichokes and spinach w/ 1 cup of plain greek yogurt and 1/4 tablespoon butter in sauce pan and mix until butter melts
  • Add in 1 cup mozzarella cheese. Stir until melted
  • Add 1 minced garlic
  • Add salt, pepper, and red pepper flakes (pepper flakes optional; you can go light on the salt if you had salted butter and sodium in your artichoke hearts)
  • Let cool and transfer to Tupperware. Before game time, top with more mozzarella cheese and bake at 350 degrees for about 7 minutes; until cheese is melted and the sides are golden brown. Serve hot with carrots and celery

 

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Game Day Chicken Wings

  • Make Your Own Ketchup (See my blog post on how EASY this is by clicking here!)
  • Mix 1/4 cup Ketchup with 1/2 cup soy sauce. Add in crushed garlic and rosemary. Put chicken wings in a plastic bag with the soy sauce/ketchup marinade, or just mix together with your hands. Fully coat all wings.
  • On Game Day, Bake wings with marinade in 350 degrees for 30 – 40 minutes or until juices run clear/inside is not pink

 

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Low Calorie Chicken Breast Chili

Click here for my delicious low calorie chili blog!

Popcorn Broccoli

  • Cut Broccoli Heads and put in large bowl
  • Drizzle with olive oil
  • Season with salt, pepper, garlic powder, onion powder, cajun powder, and cumin
  • Place on a baking sheet spread out so the broccoli is not touching (otherwise it will steam vs. bake)
  • Bake in 350 degrees F for 15 – 25 minutes or until golden brown

 

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Need a chocolate treat? Try out my 10 Minute Easy No Bake Chocolate Bars

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Or, like I did for the Super Bowl, just some old fashioned chocolate chip cookies!

  • Mix 3/4 cup melted butter with 1/2 cup white sugar and 1 cup brown sugar. Add in 2 eggs and 1 tbsp vanilla extract
  • In a separate bowl mix 2 cups flour with 1/2 tsp baking soda and 1 tsp salt
  • Slowly add in flour mixture to sugar mixture until all is smooth. Add in 1 cup chocolate chips or chocolate chunks.
  • Bake at 350 degrees for about 10 minutes or until edges are golden brown. Let cool before transferring to plate/Tupperware

So now we have the food set, and our favorite shirt on – but what about something to drink? If you have a craving for beer but don’t want the effects, try a non alcoholic beer. A lot of people don’t like them, but I think they taste like the real deal and I personally love the O’Douls Brand. I order off amazon because it’s too cold to go to the store in Chicago in winter time – BUT you can get it at any store. I am personally a non alcoholic wine lover, but like I said, I mean, it IS football….

I hope this gives you some great ideas on how to have a clean homemade super bowl! And don’t forget: “Eat what you want, just make it yourself”

SO WHO WILL IT BE THE PANTHERS OR THE BRONCOS?!?!!? (See, I know what’s going on.)