Wednesday, February 29, 2012

Rice Crispy Treats


     A childhood memory I wanted to share with my kid. This is a good recipe to let your kids help you make. These are not as sweet as your original treats but still taste amazing either way. It is kid tested and approved! Enjoy!

Rice Crispy Treats

3 1/2 cups organic puffed brown rice
3/4 cups natural peanut butter (creamy or chunky, whatever you like)
1/2 cup honey
1 tablespoon vanilla extract


  1. Start with an 8 by 8 pan. Then get a big piece of parchment paper to cover the bottom. Have enough to cover the top too!
  2. Put the puffed rice into a large bowl and set aside. In a small saucepan combine the honey and peanut butter over low to medium heat until nice and creamy. Remove from heat and add vanilla.
  3. Pour over the puff rice. Mix until the rice is all coated. Pour into prepared pan.
  4. Now with the extra parchment paper, place it over the mixture and push down to firm it up.(My kid's favorite part)
  5. Refrigerate for a few hours, then cut into squares and enjoy!

Lemon Poppy Seed Muffins

   
     I don't know what it is about starting to be spring and me wanting to make muffins, but that's what happens. I make muffins! And for some reason Arkansas decided that it was spring already! Not sure how I feel about that but I can't stop it. So I found this recipe for Lemon Poppy Seed muffins, and had to try it. I had to change it quiet a bit to make it healthy, but it turned out really good! It isn't like your usual Lemon Poppy Seed muffins since it is made with whole wheat flour, but much more satisfying. It is very hearty and I love these! Hope you enjoy!

Lemon Poppy Seed Muffins


1 cup whole wheat flour ( I prefer pastry flour, but the regular is fine too)
1 cup rolled oats
1 tablespoon baking powder
1 tablespoon poppy seeds
2-3 tablespoon grated lemon zest (depending how much lemon you like)
1/4 teaspoon salt
1/2 cup honey
1 large egg
3/4 cup whole milk (prefer raw)
1/4 melted coconut oil (or vegetable)


  1. Preheat oven 375. Line a 12-cup muffin pan with baking cups.
  2. In a medium bowl, stir together the flour, oats, baking powder, poppy seeds, salt, and lemon zest. Make a well or a hole in the center of the mixture. 
  3. In a small bowl , combine egg, honey, milk and oil. Add the egg mixture into that hole you made in the  flour mixture. Stir until just moistened.
  4. Spoon batter into prepared muffin tins, filling each 3/4 full.
  5. Bake until tops are lightly brown about 15-20 minutes

Wednesday, December 21, 2011

Bacon Brussel Sprouts


     Hey guys! Sorry for the lack of posting. I have gotten so busy that this is the last thing I worry about. Also I have been so busy that I haven't really been cooking anything new and worth talking about. I will try to start posting a little more now and then. Now on to this recipe!
     I found this recipe from the Southern Living website. I ended up using their picture because I forgot to take a picture of mine. I changed the recipe a little to make is healthy and this turned out so amazing! My husband even ate a couple bits and he hates brussel sprouts! This is such an easy and quick recipes that wont disappoint! Plus there is bacon in it! I know that that is one of my favorite parts about this recipe. Enjoy!

Bacon Brussel Sprouts

4-6 bacon slices
1 1/2 cups chicken broth
1 tablespoon honey
1 teaspoon salt
pinch of pepper
1 1/2 lbs. brussel sprouts rinses and cut in half

  1. Cook bacon until crispy in a large sauce pan that has a lid. Remove bacon and place on a paper towel to dry. Leave the bacon grease in the pan, that's what makes it good!
  2. Pour the broth, honey, salt and pepper into the pan with the grease and bring to a boil. Add the brussel sprouts.
  3. Cover and cook for about 8 minutes. 
  4. To serve scoop the  brussel sprouts out of the pan with a slotted spoon and place them on a plate and crumble bacon on top. Enjoy!

Monday, June 27, 2011

Sweet Chicken StirFry


     I love Chinese food. But anytime that I have tried to make any it turns out over cooked and bland. But I think that I finally got the hang of it. Trust me I have had a lot of practice.
     This is the second time that I have made this, and it was delicious both times. The rice is optional. It tastes just as good with or without it.

Sweet Chicken StirFry

1 lb. chicken, cubed
1 bag of Broccoli Slaw, a mix of broccoli, carrots, and red cabbage
1 cup shredded green cabbage
3/4 cup red onion, sliced
2 tablespoons honey, divided
2 tablespoons sesame oil, divided
2 tablespoons tamari, divided
1 tablespoon cilantro
dash salt and pepper
2 teaspoons thyme, divided
1/4 teaspoon red pepper
2 teaspoons curry, divided
1 teaspoon cumin, divided
1/2 cup sweet chili sauce
3 large eggs
3 tablespoons coconut oil

  1.  In a large pan melt 2 tablespoons coconut oil on medium high heat. Add the broccoli slaw and green cabbage. Then add 1 tablespoon honey, 1 tablespoon sesame oil, 1 tablespoon tamari, the cilantro, salt pepper, 1 teaspoon thyme, 1/2 teaspoon red pepper, 1 teaspoon curry, 1/2 teaspoon cumin. Cook for about 5 minutes.
  2. Then add the onion and cook for another 2 minutes. You want the veggies to still have a little crunch to them so don't over cook them.
  3. Make a hole in the middle of the veggies where you can see the pan. Melt 1 tablespoon coconut oil in the hole, then add the eggs. Scramble them until they are mostly cooked then work them into the veggie mixture. Cook another 2 minutes, then remove from heat.
  4. For the chicken. In a separate pan add the chicken with the sweet chili sauce and the rest of the spices, and honey, tamari, and sesame oil. Cook until the chicken it done on medium high heat.