Cafe Latte Protein Shake

Daily healthy breakfast is important in our lives.  And sometimes I just need to make up a change in shakes.  I will post several different shake ideas throughout our time together.  Just blend it up and enjoy!

Ingredients...love my Herbalife!  I also use decaf instant because I really don't do much coffee at all, but this is awesome!

·         2 scoops café latte

·         2 scoops vanilla PPP

·         1-2 tsp cinnamon

·         1 tsp instant coffee (I use decaf)

·         12-16 oz Water

·         5 ice cubes

Blend away and drink!

Tripp Dipp

Who all likes ranch dip?  I know that I'm happy with it sitting around a pool with some veggies and chips!  However, those calories start to add up fairly quickly and it's not very substantial.  An old friend of mine, who absolutley LOVES ranch, introduced me to this recipe years ago.  She and her dad would make it for all sorts of gatherings.

Over the years, I have tweaked it here and there to make it a bit healthier and with much more protein.  No matter what...the flavor is there and so is the satiation of my hunger!  Here's to Dr. Tripp, always thinking of you while you look down on us!

Ranch Mix, Greek Yogurt, Cottage Cheese, Cayenne Pepper, Celery & Green Onions

Finished product

Honestly, I need to get a picture of it all plated or a better picture in general.  It can be a bit difficult sometimes when Little Penner is constantly needing my attention...and I gladly will give it to him.  These days are flying by!  I will also blame my beautiful mother for the lack of photos, she had hand surgery over the weekend and I was helping her out by prepping food for her household as well as mine this week.  That's rather difficult with a 14 week old too!  No matter, it got me in a serious mood to cook and bake as you can see with all of these posts, LOL.

Print Recipe:

1 cup of Cottage Cheese
1 cup of Greek Yogurt
3 Green Onions (green and white bulb included)
2 Celery Sticks (sliced/diced and optional...I like the crunch)
Fiesta Ranch Mix (Click HERE for my personal recipe, or use store bought if you prefer)

Mix everything in a bowl.  Cover and chill.  Enjoy with a veggie platter and/or chips.

Golden Milk

Fall is upon us and that brings out all flavors and spices of warmth.  Oddly, I can smell warmth through specific foods and drinks.  I have heard of "golden milk" for some time and have wanted to try it for the Ayurvedic benefits.  Turmeric, ginger & cinnamon all have excellent health benefits and the fact that this is a dairy-free soothing beverage tops the list for me!

After finally getting to sit down and enjoy my tea, which was a whole journey in itself, I will say that I could drink this daily!  I think I'll try to do so in the evening twice a week after putting Little Penner to bed.  So calming and perfect as the cool nights begin to show themselves here in Austin.  Here are the photos and such a simple recipe.

Spice "Paste"

Such a cool swirl while on the stove.

Add in some local honey to sweeten...I use local to help with allergies.

Final product.  The golden yellow and smell of spice is perfect for the Fall season!

Print Recipe:

1.5 tsp Turmeric

.5 tsp Ginger

1/8 tsp Black Pepper (for full effects of turmeric)

Pinch of cinnamon, saffron & nutmeg (optional)

2 tsp Coconut Oil (or Ghee)

1 cup Coconut Milk (or other full fat milk)

1 cup Coconut Water (or water)

1 Tbsp Honey (optional...and to taste)

Make a paste with spices and coconut oil in a small pot on the stovetop.  Add in Coconut milk & Coconut water, then turn heat on to medium-high.  Let the tea boil until it starts to curl away from edges of pot, then turn off and steep for 3-5 minutes.  Add honey to tea and let melt.  

Curl up with your favorite book & blanket with the cool air blowing on you.  Then settle in to a calming evening with a fantastic beverage.

Dry Seasonings

How many times do you read in recipes...Italian mix, Ranch mix, etc.  Not everyone has those on hand and to be honest, have you actually read the ingredients in pre-packaged versions?  Not exactly the healthiest choice (but hey...sometimes we are in a hurry!)

I purchased these little jars a few years ago...I'm not even sure from where to be honest with you.  I don't even think they were made to keep spices, but the lids are airtight and I can use my chalk pen to write on the glass bottom.  So, I have fallen in love with these little containers.

Back to the whole purpose of this lesson in spices.  Here is a list of some spices I have collected over the years and that I tend to use throughout my time in the kitchen.  Put them together, use them and then be creative and make some up yourself!

Ranch Mix:

2 Tbsp. Parsley

1.5 tsp Dill Weed

2 tsp Garlic Powder

2 tsp Onion Powder

2 tsp Onion flakes

1 tsp Chives

~ 1 tsp each Salt & Pepper

Mix together dry seasonings.  You can also grind up in a food processor or coffee grinder to make a finer grain of mix.  Add 1 Tbsp to 1/3 cup Greek Yogurt and 1/4 cup Milk to make dressing.  

**For Fiesta Ranch Mix...add .5-2 tsp Cayenne or other suitable red pepper...it's all up to your own tastebuds!

Mediterranean Mix:

*borrowed from 21 Day Fix*

4 Tbsp Parsley

4 tsp Onion Flake

2 tsp Basil

1 tsp Oregano

1 tsp Thyme

1 tsp Garlic Powder

1 tsp Sea Salt & Pinch of Pepper

Smokey Southwestern Mix

*borrowed from 21 Day Fix*

1 Tbsp Chili Powder

2 tsp Ground Cumin

1 tsp Coriander

1/2 tsp Onion Powder

1/2 tsp Garlic Powder

12 tsp Oregano

1/2 tsp Smoked paprika

1 tsp Sea Salt

Penner just absolutely LOVES his taco seasoning.  I'm not opposed...however, I prefer less ingredients.  You know, like ones I can actually say without having to sound them out.  It's always nice to actually know what the ingredient is as well without having to Google that ish, LOL.  We love using this recipe instead.

All Purpose:

*borrowed from 21 Day Fix*

4 tsp Onion Powder

2 tsp Garlic Powder

2 tsp Mustard Powder

1/4 tsp Thyme

1/4 tsp Pepper

1 tsp Sea Salt

Pumpkin Pie:

1 tsp Ground ginger

1 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Clove

1/4 tsp Cardamom

1/4 tsp Sea Salt

Herbs de Provence:

2 Tbsp Each

Savory, Rosemary, Thyme, Oregano, Basil, Marjoram, Fennel

Mix together dry seasonings.  You can also grind down into a finer grain, but this can be used as a wonderful rub,  You can also add tarragon or sage while removing other ingredients...this is a very flexible seasoning.

Grab 'N' Go Egg Muffins

Breakfast is always important to me, but I usually roll with a protein shake in the morning.  It's fast, easy and I can chug it down within an hour of me waking up which is very important for my metabolism.  But Sundays...things slow down and awful lot for me.  I sleep in and I like to have a good breakfast.  And by good breakfast, I mean something with eggs and bacon...ooooh and pancakes some days too!

Egg muffins are one of my go-to breakfasts.  It's like having 4 mini frittatas on a plate.  Super delicious and you can even freeze them for a quick breakfast in the morning for the kids and hubby!  (Just warm up in the oven or microwave or eat them cold too),  

Starting out with eggs, bacon, spinach and feta (if you like cheese)

Slice bacon raw as it will cook quicker and easier for you.  Sautee up over the stove in a pan, then remove from heat.  Forgot to take the next photo....while bacon is cooking, mix up the spinach, eggs and cheese in a small bowl or large 

Pour mixture into mini muffin tin.  I made 12 eggs for 12 muffins (if using egg whites, double this).

The final presentation for breakfast.  Served with 1 1/2 Ataúlfo Mango each.  If you don't know what these are...delicious small mangos (click on the link to learn more about them).

Print Recipe:

12 eggs
6 pieces of bacon (roughly chopped)
2 Handfuls of Baby Spinach (okay, I know this isn't precise...but it's about 1 cup for my small hands)
1/4 c Feta (optional)

How To Do:

Pre-heat oven to 375F.  Roughly chop and then fry up the bacon.  While that's cooking, chop up the spinach if you'd like (roughly).  Then mix up the the final 3 ingredients in a bowl.  Add bacon, then pour into muffin tins (use cooking spray to prevent sticky egg residue...or just use the bacon grease, you won't need much and it adds flavor).  Cook at 375F for about 15 minutes (or nice golden brown on top).  Remove and eat!

As always, let me know if you have questions or additional ideas!  

Watermelon Mint Popsicles

Sometimes I help out at my mom's fabulous store...if you don't know it, you NEED to know it!  We Olive is an awesome place to get certified EVOO, boutique wines, hand crafted items and killer gourmet foods.  Don't forget about the wine bar with tapas!!  Go check out their website for more info!

But back to the main reason I'm blogging today...they do these fabulous wine pairings to include wine makers coming out!  I like to help out with the pairing and plating during these dinners...hey, I get a full wine pairing dinner for free out of it!

The most recent one was a 5 course pairing with Don Suhr, the wine maker over at Suhr Luchtel Cellars.  We decided to do a palate cleanser on the 3rd course...little did I know I would be eating these tasty little morsels for the next month!  Even the hubby loved them! 

I don't have pictures of the process, but I do have a picture of the final product.  Don't worry...it's super easy to do.  I love my food processor, but you can easily do this project with a blender.  

Print Recipe:

1/2 Medium Seedless Watermelon

1/2 Lime

About 6 Mint Leaves

1/4 tsp Honey (optional)

Need:

30 1 oz plastic cups (or other item to create popsicles...can make bigger if you'd like)

30 "Popsicle sticks"

How:

Puree all ingredients together.  Taste them...add more of any ingredient to make the flavor to your tastebuds.  Pour into your popsicle containers...put in freezer.

When about 1/2 frozen, add your popsicle sticks to the center of your containers, then leave in freezer to finish.  You can keep your popsicles in a plastic container or baggie after fully frozen and removed from containers.

Lightbulb! I just thought of adding in some jalapeno/habanero to this watermelon popsicle.  Now, that would be interesting!

Alright all...keep on trying new things and let me know how it works out!

Savory Healthy Cookies...Say What????

Seriously craving a dessert last night, so I stared into my pantry and refrigerator.  Yes, this is typically how I cook.  Even when I have plans to make something I will normally these days (thank you pregnancy brain...if you can call it a brain...more like mush) forget something at the market and have to improvise.

I have had bananas in my fridge waiting for me to make banana bread...but that hasn't happened yet.  However, they do act as a wonderful binder and I was out of eggs.  I have a huge quantity of dry oats and for some reason have an excess of dark chocolate from making these no bake oreo pies for a wine tasting last week.  Yes, those were delicious and yes, you can have the recipe!

So...with 4 ingredients (due to the fact that I love cinnamon on/in everything these days) I made these cookies.  And Eric liked them!  Although he said they were more savory and richer than expected, he wanted something sweeter.  But DAAAANNNNNGGGG!!!! These were good!

2 Overripe bananas, 1 cup quick oats, 1/4 cup dark chocolate morsels and some cinnamon.  I just sprinkled it in there, but it was probably about 1.5tsp.  Threw this in my food processor and pressed blend for about 2 minutes.

Heat up the oven to 350F, then I used a tablespoon to scoop out the cookies.  No, they weren't all the same perfect size...but hey, I was doing this quick status!  

This honestly made 9 cookies, but I ate one to taste test before taking a picture.  Went in the oven for about 13 minutes and they come out crispy on the bottom and pretty soft on the top.  I think I may add in some nuts and maybe coconut next time!  A little extra crunch would be nice for me.

Printer Friendly Recipe:

2 Ripe Bananas

1 c. Quick Oats

1/4 c. Dark Chocolate Morsels

Cinnamon (optional)

Other options: nuts, coconut flakes, white chocolate, peanut butter chips, anything your little heart desires!

Process/mix all ingredients together.  Bake for 13-15 minutes at 350F.  From start to finish, this should take you a whole 25 minutes to make (including clean up).  Yummy, healthy and quick!

Double Chai Bulletproof Tea

I don't drink coffee although I know most folks out there need that morning pick me up. I just am not one of them although I love the smell of fresh roasted beans put through a french press. There honestly is nothing like it. But, I prefer my tea. We all have heard about our bulletproof coffee...it's all the rage and it's all over the place. Yes, I believe there are great health benefits. Yes, I believe that it can help with metabolism. Yes, I believe it keeps me full throughout the day as well. And yes, it is delicious!

Ingredients Needed...get together while boiling your water!

So...here's my little recipe of bulletproof tea. I'm sure there are adjustments that can be made and if you have any insight...let me know!

Steep tea bags in water for about 10 minutes.  I just do it in the blender since I'm not spiffy enough to have an immersion blender yet (on my to do list though!). 

Add in remaining ingredients and blend until frothy.  It ends up looking almost creamy, latte like.

Easy to make and lovely to drink while overlooking the golf course on the patio on your lanai and watching the deer frolic about.  But that may just be my mornings :)



Printer Friendly Recipe:
• 2 bags of chai tea (or make your own!)
• 1tsp coconut oil
• 2 tsp of ghee or butter
• ½ tsp vanilla
• Pinch of cinnamon
• 1 tsp honey
• 10-12oz water

Bring water to boil, then add tea bags.  Let steep for about 10 minutes (over low heat)  Add in remaining ingredients then blend for 1-2 minutes until mixture is frothy.  Pour into a mug and drink away!

Overnight Chia Pudding

One of my faves!  This is the best breakfast in the world...or you can even make it into dessert by splitting it into 4 small bowls.  I mean, who doesn't want chocolate pudding for breakfast that is not only super delicious but incredibly healthy and let's not forget that it takes absolutely NO TIME to make it!

I absolutely love my Herbalife products.  Yes, I am a distributor.  No, you do not NEED to use these products, but I can say that I love them and have seen excellent results from clients and mentors.  But it is all up to you.  Here, you see I have used 1 serving of Dutch Chocolate (9g Protein) and 1 serving of Chocolate PDM (15g Protein).  I forgot to take a picture, but I also wanted some creaminess, so I used Organics Almond Milk.  You can see I just threw it all in my food processor (blender was in the dish washer and I was feeling pregnant and lazy, LOL)

Next I added a serving each of flaxseed and chia seeds to my pudding.  This not only helps with making it congeal, almost like a tapioca, but it adds incredible health benefits!  Throw in the blender, pour into a bowl of your choice, cover it up and let it sit overnight.

Not a great photo (sorry) but this is the end result this morning.  I sliced up 3 strawberries and a half banana to put on top.  I added 1/4 cup of dry oats and cinnamon.  I was craving something sweet, so I added about 1/2 teaspoon of honey lightly drizzled on top to satisfy my "Inner Brat".  Then I sat and read my book while enjoying this wonderful breakfast!

Print Friendly Recipe:
1 Serving of Chocolate Protein Powder
1.5 cups Almond Milk (or your choice)
3 Tbsp Flaxseed
3 Tbsp Chia Seed
1/2 Banana 
3 Strawberries
1/4 c Raw Dry Oats
Honey & Cinnamon (optional)

Mix first 4 ingredients, then cover and put in fridge overnight.  Slice fruit the following morning and add the last of the ingredients.  Enjoy!!

Be creative and mix up some ingredients!  Let me know about some other recipes to try and we can all just truly enjoy this great breakfast option!

Islander Snack

·         ½ cup cottage cheese

·         ¼ cup pineapple

·         2 Tbsp Sliced Raw Almond

·         Cinnamon to taste

Throw it all together in a bowl and enjoy!

Roasted Pepper Cream Sauce

·         2 Roasted Red Peppers (either freshly done in oven or a jar)

·         Sundried tomatos (optional)

·         2 Tbsp Olive oil

·         1-2 shallots

·         2-3 cloves of garlic

·         1 cup half & half (use heavy cream or milk as well)

·         4oz goat cheese (can buy herbed or add your own!)

·         2/3 cup Parmigiana, Pecorino or Asiago

·         ½ cup roasted artichoke hearts

·         8oz edamame pasta (or choice)

·         Salt & Pepper

·         Italian seasoning (optional)

·         Crushed red pepper flakes (optional)

If roasting peppers:

Place whole peppers into 500F oven and bake until charred (20-30 min).  Remove and wrap in foil ffor about 10-15 min.  Uncover peppers, peel skin and remove stems/seeds.  Chop into large pieces and put into sauce.

If not roasting:

Saute onions and garlic in olive oil until translucent.  Pour in cream, goat cheese, S&P and Italian seasoning.  Stir until cheese is completely melted.  Keep on low until the roasted peppers are ready.  Add roasted peppers and tomato if using along with parmigiana cheese.  Stir to until melted, then remove from heat.

Pour sauce into food processor and puree (or use a blender or immersion blender).  Toss cooked pasta with sauce and top with more parm, S&P, parsley or red pepper flakes as desired.

Cucumber Strawberry Salad

·         2 Large cucumbers

·         4 cups strawberries

·         ½ cup feta cheese

If you have a mandolin, use it to thinly slice cucumbers…otherwise, use your special chef skills J  Slice strawberries & toss it all together with the feta.  I served it with poppyseed dressing, but honestly a nice balsamic would do as well.

Avocado Hummus

·         15oz Chickpeas (canned or fresh)

·         3 Tbsp Olive Oil

·         1.5 Tbsp Tahini

·         3 Tbsp Lime Juice

·         1 Clove Garlic

·         2 Medium Avocados

·         Salt, Pepper & Cumin to taste

·         Cilantro & red pepper for topping (or I use jalapeno & cilantro olive oil drizzle)

Pulse first 5 ingredients together until smooth, then season.  Add avocados and pulse until smooth.  Taste to see if you need more seasoning.  Serve with toppings or drizzle of olive oil, veggies and/or chips of some sort.  **I use a food processor to make it easy and quick**

Chicken Avocado Salad

·         1 Avocado

·         ¾ cup greek yogurt

·         1 Tbsp Lemon juice

·         1 Green onion

·         1 tsp Dill

·         1 tsp Garlic Powder

·         Salt & Pepper

·         3 cups cooked chicken breast (shredded or coarsely chopped)

·         ½ cup diced celery

·         ½ cup slivered raw almonds (optional)

·         Lettuce & tomato & bread (or wrap)

In a food processor, pulse avocado until smooth.  Add in the next 6 ingredients and blend until thoroughly mixed.  Toss the chicken, celery and almonds in with the yogurt mixture (add more seasoning if needed), then divide among rolls topped with lettuce & tomato.