Category Archives: Recipes

Easy Tropical Smoothie

22 Thursday Nov 2012

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Posted by Jennifer (the RD) on November 21, 2012

I often make this for myself when I don’t want to eat breakfast…which is quite often.  I’ve always struggled with eating breakfast for some reason.  I love pineapple and I always seem to have frozen pineapple chunks in my freezer.  Here’s my 2 minute recipe:

INGREDIENTS:

  • 1/2 -3/4 cup frozen pineapple chunks
  • 1 cup almond milk (plain or sweetened if you like your smoothies on the sweet side)
  • 1/2 cup tropical juice (I used orange-peach-mango)
  • 1/4 tsp. coconut extract

Blend all of the above ingredients together and enjoy.  I use a Magic Bullet.  🙂

♥ ♥

  Sumo's Sweet Stuff HungryLittleGirl

 

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Pumpkin Smoothie

14 Wednesday Nov 2012

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Posted by Jennifer (the student) on November 14, 2012
 
 
Ingredients:
  • 1 cup coconut milk (unsweetened)
  • 3 TBSP canned pumpkin
  • 1 frozen banana
  • 1 TBSP peanut butter (or any nut butter will do)
  • 1 scoop vanilla protein powder
  • 2 TBSP ground flax seeds
  • ½ tsp cinnamon
  • a sprinkle of nutmeg
  • a sprinkle of all spice
  • a few ice cubes (depends on how thick you like it)
Instructions:
  1. Add all ingredients to electric mixer.
  2. Blend for about 2 minutes.
  3. Enjoy!
* This is not a very sweet smoothie; I think many pumpkin drinks are too sweet for me. If you would like yours sweeter, add maple syrup or agave nectar.

♥ ♥

52 Mantels What's cooking, love? SixSistersStuff.com Foodie Friends Friday Sumo's Sweet Stuff Chef In Training

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Persimmon Drop Cookies

07 Wednesday Nov 2012

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Posted by Jennifer (the RD) on October 7, 2012

This is really the best persimmon cookie recipe I’ve tasted so far.  Trust me, I’ve tried a lot because my parents have a persimmon tree.  My mom ended up finding this recipe at a fruit stand she stumbled upon on the way to San Diego.

INGREDIENTS:

1 tsp. baking soda

1 cup persimmon puree

2 ¼ cups flour

½ tsp. cinnamon

½ tsp. nutmeg

½ tsp. salt

¼ lb. butter or margarine

1 cup sugar

1 egg

1 cup chopped nuts

1 cup raisins or semisweet chocolate pieces

Stir baking soda into persimmon puree and let stand for 5 minutes.  In a bowl, combine flour, cinnamon, nutmeg, and salt.  In a large bowl or an electric mixer, cream butter and sugar.  Beat in egg, then stir in persimmon mixture.  Stir in flour mixture to form a soft dough, then stir in nuts and raisins.

Drop batter by rounded tablespoons onto ungreased baking sheets, spacing cookies 2 inches apart.  Bake in a preheated 350 degree oven until edges are lightly browned and centers spring back when lightly touched (12-15 minutes).  Transfer to racks and let cool. Makes about 4 dozen cookies.

 ♥ ♥

Whipperberry What's cooking, love? SixSistersStuff.com Addicted Button 2, Addicted to Recipes Butoon, v@ 52 Mantels Chef In Training Pamela's Heavenly Treats

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Savory Pumpkin Pinwheels

01 Thursday Nov 2012

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Posted by Jennifer (the student) on October 31, 2012

Ingredients:

  • 6 lasagna noodles
  • 1 cup ricotta cheese
  • 15 oz can of unsweetened pumpkin
  • 1 tsp curry
  • ¼ tsp sea salt
  • ¼ tsp chili powder
  • ¼ tsp cumin
  • 15 oz can coconut milk
  • 2 TBSP butter
  • 2 TBSP flour
  • ¼ tsp fresh ground nutmeg
  • ¼ cup pecorino Romano cheese, grated (any hard cheese that has a salty taste should work)

Instructions:

  1. Preheat oven to 350 degrees and grease a baking pan (8” square will work).
  2. Cook lasagna noodles according directions on package.
  3. Set noodles aside to cool, keep separate because they will stick together.
  4. In a mixing bowl, combine pumpkin, curry, salt, chili powder and cumin and set aside.
  5. In a saucepan, melt butter. Once butter is melted, add flour and combine and cook for a few minutes. Then whisk in coconut milk and bring to a simmer. Cook for 7-8 minutes until thickened. Add nutmeg, combine and set aside.
  6. Assemble pinwheels by laying noodles on a cutting board. First spread a layer of the pumpkin mixture and stop 1 inch from the end of the noodle. In the middle of pumpkin, spoon a line of ricotta cheese. Gently roll the noodle away from you and place seam side down in the baking pan. Repeat with remaining ingredients.
  7. Pour coconut milk sauce over prepared noodles and sprinkle with grated cheese.
  8. Cover with foil and bake for 25 minutes.
  9. Enjoy!

♥ ♥

What's cooking, love? HookingupwithHoH HungryLittleGirl Foodie Friends Friday Make-Ahead Meals for Busy Moms Chef In Training Whipperberry

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Sweet and Sour Chicken

24 Wednesday Oct 2012

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Posted by Jennifer (the RD) on October 24, 2012

This is a recipe that comes from the davita.com website, www.davita.com .  It is kidney and diabetes friendly, but is also good for the general public since it is low fat and low salt. We are having a hawaiian celebration for out patients tomorrow and are serving this dish.  It smells heavenly when you are preparing it!

Serving size:  1 cup plus ½ cup rice

Ingredients:

One 8 ounce can juice packed pineapple chunks

1 pound boneless, skinless chicken breasts

1 cup reduced sodium chicken broth

¼ cup apple cider vinegar

¼ cup brown sugar

2 teaspoons reduced sodium soy sauce

½ teaspoon garlic, chopped

1 cup celery, sliced

1 small onion, diced

1 green pepper, sliced

3 tablespoons cornstarch

¼ cup water

2 ½ cups cooked rice

 

Preparation:

  •   Drain pineapple, reserving the juice
  •   Cut chicken into bite size pieces and place in a saucepan
  •   Add reserved pineapple juice, broth, vinegar, brown sugar, soy sauce and garlic.
  •   Cover and simmer over low heat for 15 minutes
  •   Add vegetables and pineapple.  Cook 10 minutes, stirring occasionally
  •  Combine cornstarch and water.  Gradually stir into hot mixture.  Continue to cook until thickened, stirring constantly
  •  Serve over white rice (can be served with brown rice if you do not have kidney disease)

* This recipe counts as 3 meat, 2 starch, ½ vegetable – low potassium, ½ fruit – low potassium

♥ ♥ 

Foodie Friends Friday SixSistersStuff.com What's cooking, love?

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Recipe Swap Blog Party – Apple Coffee Cake

20 Saturday Oct 2012

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Posted by Jennifer (the student) on October 20,2012

 

This recipe is from Jennifer’s (the student) grandmother. This simple recipe was a favorite treat every time we visited my grandmother’s house. I have wonderful memories surrounding this recipe.

Ingredients:

  • 1 ½ cup flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • ½ tsp cinnamon
  • 1 cup brown sugar
  • 6 TBSP butter, melted and cooled
  • ¾ cup buttermilk
  • 2 eggs
  • 1 tsp vanilla
  • 1 to 2 apples, cored, peeled and cut into about 8 slices per apple
  • 1 TBSP sugar (topping on the cake)
  • ½ tsp cinnamon (topping on the cake)

Instructions:

  1. Pre-heat oven to 400 degrees.
  2. Butter and flour a 9-inch spring foam pan.
  3. In a mixing bowl, combine flour, baking soda, salt, and cinnamon and set aside.
  4. In a mixing bowl, mix brown sugar, butter, buttermilk, eggs and vanilla.
  5. Slowly incorporate flour mixture until completely mixed.
  6. Pour mixture into spring foam pan.
  7. Add apple slices to mixture and top with sugar and cinnamon.
  8. Bake for 30 to 35 minutes, cake should be golden on top. Use a toothpick in the middle and it should come out clean.
  9. After removing from oven, let sit for 10 minutes before removing from pan. Transfer to a plate to serve.
  10. 10. Enjoy!

♥ ♥

Chef In Training

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Recipe Swap Blog Party – Pumpkin Raisin Muffins

20 Saturday Oct 2012

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Antonia is a 22-year old nutrition student currently doing an internship in Munich. She started her blog as a creative outlet where she could share her favorite recipes with her family and friends while studying in England. She shares recipes for everything from traditional Austrian dishes which she learned to cook from her grandparents and mother to everyday favorites. In addition to posting recipes she shares snippets from her daily life, documenting the food she eats along the way.

Back to Autumn

by Antonia @ Health Inspirations on October 20, 2012.

Click Here for original post!

I’ve been meaning to use up my last can of pumpkin puree since December. But with Spring right around the corner it just never seemed right to start baking a “autumn dessert”. However, when I saw that Julie posted a pumpkin recipe I decided to give it a go as well. At least the weather this weekend was perfect for some full-of -spice Pumpkin Raisin Muffins.

I started out by making one batch (4 muffins) but they were so delicious that I ended up eating 2 straight away which led me to making a second batch (another 4 muffins) last night. Because I didn’t trust myself around the second batch of muffins, I immediately froze them for an on-the-go breakfast or afternoon treat. For the muffins I adapted a recipe from The Pioneer Woman.

Pumpkin Raisin Muffins

Yield: makes 4-6 muffins

Ingredients

  • 40g (1/4 cup) brown rice flour
  • 40g (1/4 cup) all-purpose flour
  • 30g (1/4 cup) brown sugar
  • 1 tsp. baking powder
  • about 1.5 tsp. spices: ground ginger, ground nutmeg, cinnamon
  • 2 tbsp. (30g) butter
  • 170g (1/2 cup) pumpkin puree
  • 70ml (about 1/4 cup) coconut milk
  • 1 whole egg
  • 1 tsp. vanilla extract
  • 30g (1/4 cup) raisins

Instructions

  1. Preheat the oven to 200°C. Line or grease 4-6 muffin tins.
  2. Sift the flours into a bowl. Add the sugar, baking powder and spices.
  3. Then add the butter. Cut it into the bowl and then using your hands, incorporate it into the flour-sugar mix.
  4. In a separate bowl mix together the pumpkin puree, milk, vanilla extract and egg. Stir gently to combine.
  5. Then add the pumpkin mix to the dry ingredients and stir to combine. If desired add the raisins.
  6. Fill an equal amount of batter into the muffin tins, (sprinkle with a dash of brown sugar) and bake for approximately 20 minutes.

As you will notice I used brown rice flour for this recipe, but you can certainly also substitute it with all-purpose flour if you like.

If you decide to sprinkle a little bit of brown sugar on top before baking it will give the muffin a light, sugary crust.

Hope everyone has a relaxing rest of the weekend :)

Thank you Antonia @ Health Inspirations
for your generous contributions!
Enjoy!
♥ ♥
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Recipe Swap Blog Party – Ranger Cookies

20 Saturday Oct 2012

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Posted by Jennifer (the student) on October 20, 2012

Source: food.com via Jennifers on Pinterest

 

I think this is a 1940’s or 1950’s recipe from the Los Angeles Unified School District. I know I grew-up eat these at home and I like these year- round.

Ingredients:

  • 1 cup butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 eggs, well beaten
  • 2 cups flour, sifted
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ tsp baking soda
  • 1 tsp vanilla extract
  • 2 cups rolled oats
  • 2 cups cornflakes
  • ½ cup shredded coconut
  • ½ cup chocolate chips
  • ½ cup chopped walnuts

Instructions:

  1. Preheat oven to 350 degrees.
  2. In mixing bowl, cream butter with granulated sugar and brown sugar until light and fluffy.
  3. Beat in eggs, one at a time.
  4. Sift flour with baking powder, salt and baking soda.
  5. Add flour mixture into butter mixture.
  6. Add in vanilla, oats, cornflakes, coconut, chocolate chips and walnuts and stir until blended.
  7. On an ungreased cookie sheet, drop tablespoon-sized balls on to cookie sheet.
  8. Bake 10 to 12 minute. Cookies should be slightly soft when removed from oven.
  9. Let cool briefly on cookie sheet, then transfer to rack to cool completely.

* Make approx. 2-dozen cookies.

♥ ♥

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Recipe Swap Blog Party – Susan’s Sweet and Spicy Pecans

20 Saturday Oct 2012

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Posted by Jennifer (the student) on October 20, 2012
 

Susan is my best friend from elementary school and I have wonderful memories of sharing tasty treats at her home. In fact, Susan is such a great baker, she has her our cinnamon roll business called Susie’s Sinnamon Rolls. I have heard this recipe is addictive.

 

Ingredients:

  • 2 cups pecan halves
  • 2 Tbsp butter
  • 1/4 tsp cayenne or other hot pepper
  • artificial sweetener (or Splenda Brown sugar blend)  equal to about 3 T sugar
  • 1/4 tsp garlic powder
  • 4 tsp cinnamon
  • 1/2 tsp salt

Preparation:

Use a large enough skillet so the pecans are in one layer. A nonstick skillet works well.

Melt the butter in the skillet and add the hot pepper. If you are using liquid artificial sweetener, add it now.

Add pecans to skillet and cook over medium heat. Stir every 30 seconds. After 2 or 3 minutes, stir them constantly until they just begin to brown. Pecans burn quickly, so keep your eyes on them. If the butter starts smoking before this point, turn off the heat and call them done. Stir in cinnamon, salt, and powdered sweetener if you’re using it. Remove from pan and place in bowl (pecans can still burn sitting in the hot pan). When they seem cool enough to taste, adjust seasonings accordingly (if you want more salt or sweetener)

. Carbohydrate Information:1/4 cup of pecans have 1 gram of effective carbohydrate plus 3 grams of fiber.

**Update 12/10/12 –  I was finally able to try this recipe and it is great. Susan is right about it being addictive.

♥ ♥

Make-Ahead Meals for Busy Moms Chef In Training

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Recipe Swap Blog Party – Melissa’s Chocolate Chip Banana Bread

20 Saturday Oct 2012

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Posted by Jennifer (the student) on October 20, 2012

 

This is a recipe my sister created using a old family recipe as a starting point.

Ingredients:

  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup chocolate chips
  • 3/4 cup walnuts, toasted and chopped
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed bananas
  • 2 tsp lemon juice
  • 1 1/2 tsp vanilla

Instructions:

Preheat oven to 350 degrees. Butter and flour 9x5x21/2 loaf pan.

Mix dry ingredients. Add 1 Tbsp flour to chips and nuts. Cream butter

and sugar. Add eggs, bananas, lemon juice, and vanilla. Beat in dry

ingredients. Pour 1/3 batter in pan, top with 1/2 nut mix. Repeat, ending

with batter. Drag knife thru in zigzag pattern. Bake 60-65 min until

toothpick comes out clean.

♥ ♥

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