Put these up for a limited time! AllTheRightPieces.storenvy.com
Get some while they’re up!!!! My “famous” Chocolate Chip Cookies!!!!
Energizing and nutritious smoothie!
My dad got a NutriBullet for Christmas and I’ve been using it to come up with new healthy drinks. I’m a vegetarian but I don’t always eat all the fruits and veggies that I should….so I came up with a delicious and nutritious drink that allows me to get the nutrients that I need. I drink this every day and it gives me the energy to get through the day!
Here’s what you’ll need:
1 handful of (Organic) Spinach
1 handful of (Organic) Kale
1/2 cup of frozen berry mix (I get the one at Trader Joe’s)
1/2 cup of frozen wild Blueberries
3 or 4 small pieces of frozen or fresh Mango
3 or 4 small pieces of frozen or fresh Pineapple
1/2 of a small (Organic) Low fat Strawberry Yogurt
2 1/2 teaspoons of Ground Flax Seed (Optional)
1 cup of (Organic) Skim Milk
1/2 of a medium Banana
*If you don’t have a NutriBullet, you can use a really powerful blender!!
Recipe: Chocolate Holiday Bark
Hello!
So every holiday season I always find myself wanting to make some Chocolate Bark but I never end up doing it. Last night, I was bored and decided to finally try it out. It was surprisingly fairly simple to make and extremely delicious. If you’re a chocolate lover, I suggest you try this out….you’ll be in chocolate heaven.
Here’s what you’ll need:
2 bags of Milk Chocolate Chips
2 bags of White Chocolate Chips
2 Candy Canes
4 or 5 Peanut Butter Cups (Optional)
1/2 cup Peanuts or any nut that you like (Optional)
Parchment or Wax Paper
Baking Sheet
Here’s what you’ll do:
Step 1: Pour 2 bags of Milk Chocolate Chips into a microwavable bowl and place bowl into the microwave for 1 minute on 50% power. Take out and stir. Place bowl back into the microwave and heat for another 1 minute on 50% power. Take out and stir until the chocolate chips have completely melted and the chocolate is smooth and room temperature.
Step 2: Pour the melted milk chocolate onto a rectangular baking sheet that has been lined with parchment or wax paper. Use a spatula or spoon and spread chocolate out into an even layer. Place baking sheet into the freezer for 15 minutes to allow the chocolate to set and harden.
Step 3: Pour 2 bags of White Chocolate Chips into a microwavable bowl and place bowl into the microwave for1 minute on 50% power. Take out and stir. Place bowl back into microwave and heat for another 1 minute on 50% power. Take out and stir until the chocolate chips have completely melted and the chocolate is smooth and room temperature.
Step 4: Place Candy Canes into a ziploc bag and take a rolling pin or heavy object and hit the candy until it’s in small pieces. (Also, chop up the nuts or peanut butter cups if you choose to use those)
Step 5: Take the baking sheet out of the freezer and pour the melted white chocolate directly over the milk chocolate that has hardened Use a spatula or spoon and spread white chocolate to the edges of the milk chocolate. Take the candy cane pieces and put onto chocolate, pressing gently so that they set into the chocolate. Place baking sheet back into freezer for another 15-30 minutes to allow the white chocolate to set.
Step 6: Take baking sheet out of the freezer and break chocolate by hand into uneven pieces. Finally, enjoy!
I absolutely love this stuff and I hope you do too!
Happy Holidays!!!
xx
Recipe: Easy and Delicious Vegan Chili!
Hi everyone!
I’m a vegetarian so I don’t eat any red meat, poultry, pork or fish. I still make recipes that I used to make (before I was vegetarian) but now I modify them to be vegetarian or vegan (if they weren’t already). I make a delicious vegan chili that is amazing tasting….you won’t even miss the red meat or turkey/chick that is usually in it. This recipe is incredibly easy and is great for cold nights! Last night, I made a pot and thought I’d share my recipe and how-to with you guys! So, here’s the deal…
What you’ll need:
2 cans of Red Kidney Beans
1 can of Black Beans
1 can of White Kidney Beans (If you can’t find White Kidney, then you can use Navy Beans)
1 can of Whole Tomatoes
1 Red Bell Pepper
1 Yellow Onion
2 cloves of Garlic
1/2 Teaspoon of Cumin
Chili Powder
1/2 pound to 1 pound Pasta (You can choose any shape of noodle you like) or brown rice, or tortilla chips! All three of these are delicious with the chili, but it’s what you prefer!
Salt
Pepper
Here’s how you make it:
Step 1: Drain all 4 cans of beans, rise with cool water and put the beans into a large pot.
Step 2: Dice half of the yellow onion and half of the red bell pepper into small pieces. (You want to make sure that they pieces are small so they blend in well.) Next, mince (or dice) two cloves of garlic. Put all three into the pot with the beans and turn the stove on medium heat.
Step 3: Pour the entire can of tomatoes with juice into the pot with the other ingredients. Use a knife and carefully slice the tomatoes into chunks. After you’ve done this, stir everything together.
Step 4: Take 1/2 teaspoon of cumin and put into pot, stir to combine evenly. Next, take the chili powder and sprinkle it over the pot to cover the top layer of the chili. Mix well and add salt/pepper to taste. Turn up the heat so that the chili can come to a boil. Allow to boil for 10 minutes, then turn down to a simmer for about 20-30 minutes.
Step 5: As the chili is cooking, cook your pasta or rice. Follow the box or bag instructions to make sure these come out just right!
Step 6: Dish out your pasta or rice and place chili on top. Ta-da! You have a fantastic and easy-to-make dinner….(and leftovers aren’t too bad either!).
I hope you guys like this recipe! Let me know if you try it :)
Yummy and light Angel Food Cake!
Hi everyone!!!
I know that I haven’t updated this and wrote a recipe in such a long time, but I’m going to TRY to get back to this regularly!
Usually for my sister’s birthday…I always make an Angel Food cake. She likes it better then a regular cake or an ice cream cake. This recipe is delicious and easy to make and I guarantee you’ll love it!
Here’s what you’ll need:
1 3/4 cup sugar (Read step 3 to find out what kind of sugar you’ll need to use.)
1/4 teaspoon salt
1 cup cake or regular all purpose flour (You’ll need to sift this.)
12 egg whites (Make sure you let the eggs sit out for a few minutes so they can come to room temperature - THIS IS IMPORTANT!)
1/3 warm water
1 teaspoon of almond extract (If you don’t have or don’t like almond extract, then you can use vanilla or orange…etc.)
1 1/2 teaspoon cream of tartar
1 pint of fresh strawberries or 1 bag of frozen strawberries
1 pint of fresh blueberries or 1 bag of frozen blueberries
1 pint of fresh blackberries or 1 bag of frozen blackberries
***Quick tip: If you use fresh berries, put them together in a large bowl and sprinkle a teaspoon of granulated sugar on top of them…it will make them release their juice and create a nice sauce! yum!
Now here’s a step by step process:
Preheat oven to 350 degrees F.
Step 1: Crack eggs and divide the yolks from the whites. Put all 12 egg whites in a bowl and let sit until they become room temperature. You won’t need the egg yolks so you can get rid of those.
Step 2: If you have a food processor in your possession then you can use granulated sugar. If you do not have one, then you should get superfine sugar which you can find right in the baking aisle of the grocery store. If you’re using granulated sugar, pour 1 3/4 cup sugar into your food processor and spin (about 2 minutes) until it becomes superfine (smooth in texture).
Step 3: Take half of the sugar (put remaining sugar aside), 1/4 teaspoon salt and 1 cup cake or regular all purpose flour and sift the three ingredients together.
Step 4: Next, use a whisk and combine the 12 egg whites, 1/3 cup warm water, 1 teaspoon extract and 1 1/2 teaspoon cream of tartar in a large mixing bowl. After two minutes of whisking, switch to a hand mixer. (If you have a standing mixer you can use that or if you have neither, you can keep whisking by hand!) While beating the egg white mixture on medium speed, slowly incorporate the remaining sugar.
Step 5: After you have achieved medium peaks (the egg whites should be fluffy - not watery and not stiff), turn off the mixer. Gently sprinkle the top of the fluffy egg whites with some of the sifted flour mixture.
Step 6: Using a spatula, GENTLY fold the flour mixture into the egg whites. (You need to be VERY gentle here so that you don’t deflate the egg whites.) Once you have done this, continue folding in the rest of the sifted flour mixture gently until all is incorporated.
Step 7: Pour mixture carefully into an ungreased cake pan. (You can use a bundt or loaf pan, whatever you prefer.) Stick into the oven and cook for at least 35 minutes at 350 degrees F. (After 35 minutes you want to check the cake - a neat trick is to use a wooden skewer and stick it in the middle of the cake….if the wooden skewer comes out clean, then the cake is perfectly done!)
Step 8: Cool upside down on a wire rack for at least an hour before you remove the cake.
*To remove the cake: take a sharp knife and gently go around the outer edge of the cake. Once you have gone all the way around, turn the cake upside down so your hand is underneath it. The cake should fall out easily onto your hand.
Whipped Cream
Now, you can buy whipped cream already made in the grocery store, but I find that if you make your own…it’s much tastier then what you can buy already pre-made!
Here’s what you’ll need:
1 pint of Heavy Cream
1/4 cup confectioners sugar
1 1/2 teaspoon vanilla extract
Now here’s a step by step process:
Step 1: Pour the entire pint of heavy cream into a COLD mixing bowl. (Put mixing bowl in the freezer an hour or so prior to making the cream - the colder the bowl, the better the peaks.)
Step 2: Using a hand mixer (you can also use a standing mixer or do this by hand) beat the heavy cream until soft peaks start to form…this should take a few minutes.
Step 3: As soft peaks are forming, add 1 1/2 teaspoon vanilla extract and 1/4 cup confectioner’s sugar and continue to beat until stiff peaks form and ta da!, you have fresh whipped cream.
Now, last but not least…. top your slice of angel food cake with some fresh (or frozen) berries and a dollop of fresh whipped cream and you have a delicious dessert!
Let me know if this recipe worked out for you and how it tasted! I’d love to hear your comments!
xx
Twitter: @Thisisnotjess
Tumblr: Alwaysfollowthesun.tumblr.com
The other day I made bread from scratch for the very first time! I was worried about how it would turn out since I don’t have one of those $300 mixers that they swear you have to own to make a good loaf of bread. I decided to make white whole wheat because it’s healthier but you can choose to use all purpose flour if you would like. There’s also a process and quite a few steps but it’ll be worth it in the end! Here’s what you’ll need:
1/4 cup warm water
1 package of dry yeast
1/2 teaspoon sugar
3 tablespoons of butter melted. (make sure it’s cooled before you add!)
1 egg yolk
2 1/2-3 cups organic white whole wheat flour
1/2 tablespoon salt
3/4 cup warm milk
3/4 tablespoon honey
Now here’s a step by step process:
Step 1: Pour warm water into a mixing bowl and sprinkle yeast on top. (Make sure your bowl is room temperature or it will bring down the temperate of the water!) Add 1/2 teaspoon of sugar and stir to activate the yeast. Let sit for 5 minutes.
Step 2: Add the warm milk, melted butter and honey to the yeast mixture and stir until it is combined. Next, add the salt, egg yolk and 1 1/2 cups of the flour. Mix together.
Step 3: Slowly begin to add the remainder of the flour until the dough forms a ball and stays together. (You want the dough to be a good consistency, not sticky and not too dry)
Step 4: Flour a cookie sheet or cutting board and put the dough “ball” onto it. Begin to knead the dough with your hands for 10 minutes! (This may seem like a lot of time, but it’s crucial to make a good loaf of bread!) Also, be sure to add sprinkles of flour onto the board and dough ball if it seems to be sticking.
Step 5: Form the dough back into a ball and place into a bowl that has been lightly buttered. Cover the bowl and let sit for about an hour. After about an hour, the dough should have doubled in size.
Step 6: Take the dough ball out of the bowl and form it with your hands in a “loaf” shape. Place into a lightly greased loaf pan and cover. Let sit for about an hour. After about an hour, the dough should have again, doubled in size.
Step 7: Uncover and carefully brush an egg white on top of the loaf. Place into a 350 degree oven and cook for 40-45 minutes or until it sounds hollow when you tap the top. I start with 40 minutes - you can always add on time but you don’t want to over bake!
Step 8: Carefully take the loaf out of the pan and allow to cool before you slice into it.
This bread is great to have with peanut butter or to toast and simply have it buttered. I hope you enjoy it!
Last night I made a healthy and simple (vegetarian) vegetable soup! It’s quick, easy and delicious! I usually get my organic vegetables at Trader Joe’s but they have an Organic section in any grocery store. If you can’t purchase Organic, then just pick up the regular vegetables! Here’s what you’ll need:
1 yellow onion
1 small bag of Organic baby carrots
1 bag of Organic celery
1 can of Furmano’s whole peeled tomatoes
1 small-medium sized Organic zucchini
A handful of fresh green beans
1 tablespoon Olive oil
1 box of Organic vegetable broth. (I use low sodium also, but you can decide whether you want to use that or not)
1 bunch of Organic kale
2 cups of water
1 box of Ditalini pasta or any small shaped pasta of your choice
1/2 teaspoon of each Kosher salt and fresh ground black pepper
Mozzarella cheese (optional)
Now here’s a step by step process:
Step 1: Pour the entire box of vegetable broth into the pot or dutch oven. (Do not turn the stove on yet)
Step 2: Cut carrots and celery into small “bite size” pieces. Next, cut the onion in half and peel; continue to dice into small pieces. Put the carrots, celery and onion into the broth and turn the stove on medium heat.
Step 3: As the carrots, celery, onion and broth are heating up, wash the zucchini and cut into bite size pieces. Next, wash the green beans and drain to get the excess water off of them. Place on cutting board and cut the tops and bottoms off of each green bean. After that is done, cut the remaining green beans into 1 inch pieces. Put green beans and zucchini into the pot.
Step 4: Wash the kale under cold water and pat dry. Carefully cut the stems away from the leaves and cut the leaves into small pieces. Place into the pot and stir. (The kale will shrink down in the pot, so if it looks like there’s too much.. don’t worry!)
Step 5: Add the can of whole tomatoes, 2 cups of water, 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt and 1/2 teaspoon of fresh ground black pepper. Stir. Place cover on pot and let simmer for 1 hour.
Step 6: Boil a pot of water, let come to a boil and add 1 box of Ditalini (or any small pasta that you like) Cook 10-12 minutes or until the pasta is al dente and has a bite to it.
Step 7: Add pasta to bowl, then soup and top it with a small amount of grated mozzarella cheese.
Voila! You have a simple and easy dinner that is healthy and satisfying!
