A Finn In The Kitchen

Staying Sane During Pregnancy

2015-04-09T06:30:00.000-05:00

As I finally mentioned here, we're expecting our second baby in July and I'm a birth/pregnancy junkie. I'm a huge believer in "knowledge is power" and I seek out what supports and uplifts me during this time. I don't allow other people to tell me their "horror stories" or use any kind of scare tactics.

The focus of care during pregnancy seems to be geared toward physical concerns, ignoring the mom's mental state unless there's a severe problem. This is somewhat tragic and I think we're missing a huge opportunity. When we're willing to make the effort to exercise and eat right during pregnancy, why not go the next step to work on your mental state?

Think about this: As your baby develops, your current hormones (whether they be stress hormones or rest/relaxation/love hormones) guide the direction of your baby's hormones in that moment. If your body is in a constant state of stress, your body prioritizes survival and getting through that stress rather than growth, development, and repair. This has an impact on the baby. Since the developing baby mirrors the mom's mental state, we should capitalize on that!

Since a stress response directs blood flow away from the internal organs and towards the limbs, a baby in a constant stress response may not get the chance to optimize organ growth and development while in the womb.

So while pregnant, it's even more important to have some kind of regular stress-relieving practice. This can be almost anything! My personal favorites are getting exercise (yoga is fantastic), walking outside, napping, preparing and eating delicious food, meditation (lots of ways to do this), and just taking deep calming breaths. Anything that gives you joy!

I'll admit that it's not always the easiest to break a habit. After all, if it were easy to fix, we probably would have done it already! If you're stuck not knowing what to try, just pick something. Commit to it for a couple days and notice how you feel before, during, and after. If you like the change you see, keep it up! Your baby feels what you feel! The more you are aware of the good something is doing for you, the easier it becomes to maintain it. Awareness is key! Put reminders all over your house or set them to go off at regular intervals on your phone.

I tend to get lost in yoga and feel so light and joyful when I finish, but there's always the excuse in the back of my mind that I don't have enough time, I'm not dressed for it, etc. So I leave my mat out on the floor and as soon as my daughter falls asleep, it's WAY more likely to happen! It's great to have a class to go to, but it's not always possible. I subscribe to YogaGlo online (not an affiliate link, I just love 'em) and I love the variety of classes and flexibility they offer.

Whether you're currently pregnant or not, this can still benefit you. Even if you only have 1 minute after finishing reading this, you still have time to close your eyes, inhale deeply into your belly, pause, then allow your exhale to stretch out even longer. Repeat. I like to imagine my body melting and softening during the exhale. It's a great way to release a lot of tension you weren't aware of holding. If you have more than a minute, get off the computer/phone/tablet and do something even more involved!

Homemade Shaving Cream

2015-03-09T07:00:00.000-05:00

I know I'm not the only one that skips a shave every now and then during the winter, so when summer rolls around, it can be tough to get back in the habit. Although I'm not completely opposed to using my homemade soap for shaving, this homemade shaving cream leaves behind just a bit more moisture and makes the shave a little easier on your skin.

After forgetting my razor on our recent weekends away, and having to resort to an old disposable...this recipe moved to the top of my need-to-make list.

It's probably best to keep water from getting in the cream as much as possible. Having a towel hanging just outside the shower to quickly dry your hands before dipping your fingers in helps keep the cream from spoiling.

Keeping things simple is mostly my mantra, but if you want to add a little scent, essential oils would really amp up the experience. Just remember not to heat them!

Shaving Cream

1/4 cup shea butter
1/4 cup coconut oil
1 1/2 tablespoons macadamia nut oil
2 teaspoons vegetable glycerin

Set a heatproof bowl over a saucepan of simmering water and melt the shea butter and coconut oil in the bowl, stirring occasionally.

Remove from heat once completely melted and stir in the macadamia nut oil and vegetable glycerin. Place the bowl in the refrigerator for a couple of hours until completely hardened.

Remove from the refrigerator and use a hand mixer to whip the mixture until light and fluffy.

Transfer to a covered container. Rub a small amount over your wet skin before shaving and lightly dry after showering to keep from removing the protective oils that remain after you've shaved.

How to End a Horrible Day on a Good Note

2015-03-06T07:00:00.000-06:00

*Before I get into this post, I realized I haven't told you yet that we're expecting our second baby in the summer...whoops! Anyways, just wanted to let you know before I start posting baby pictures and there's general confusion :)

The other week both my husband and daughter were sick for a few days and although I didn't get sick, it was mentally and physically exhausting being the only caregiver. At the end of one particular day as I crawled into bed, I realized that I probably hadn't had one positive thought (at least that I was aware of) all day.

And knowing how intertwined your mental and physical states are, I realized that not only would it be hard to fall asleep, I didn't want all that negativity to be the last thought I had.

As I lay there, I was miraculously able to come up with a few things I could be grateful for.

I quietly said to myself:

"I am so happy and grateful now that I am feeling well.
I am so happy and grateful now that I have the knowledge and tools to best support my body.
I am so happy and grateful now that I am in my warm and wonderful bed."

And then, to make things even better, I made statements that were not true yet in the moment:

"I am so happy and grateful now that our family is feeling healthy and well.
I am so happy and grateful now that our days are full of fun and laughter.
I am so happy and grateful now that our days are full of sunshine and warm weather."

As I spoke, I could feel my negative state lifting and by the end, I even had a smile on my face and felt joyful. A much better way to end any day!

There's no magic number of statements to make, but I just keep going through until I feel a noticeable shift. You'll know when you get there!

Although this would certainly benefit you at any time of day, I seem to only think of it when I'm quiet in bed. If you can think of pausing more often during your day to think of or say what you're grateful for, that's even better! But we all have to start somewhere, right?

It's been said that what you think about, comes about and that certainly seems to happen in my life. When I'm stuck on a path of negative thinking, negative things from my past and imagined things from my future seem to come up! When focusing on, and being grateful for the positive, the negative diminishes and the positives seem to multiply without any extra effort!

*And yes, I realize I haven't given you part 2 of my fermentation series, but I've been having problems with getting a SCOBY started. When I do, it's going to be all about kombucha!

How to Make Water Kefir (Fermentation Series Part 1)

2014-12-20T07:00:00.000-06:00

One of our favorite things to drink is water kefir. If you've never had water kefir, it's comparable to pop (or soda), but full of healthy probiotics and empty of the freaky stuff they put into pop nowadays.

It's perfect for those trying to kick their addiction to pop and for introducing kids to fermented foods because it lacks the signature sour flavor of most fermented products.

Why are fermented foods important and what benefits are specifically found in water kefir?
There are more bacterial cells in our guts than cells in our bodies! If this grosses you out, please realize that without these little guys, you could not survive. They help us digest our foods, provide extra vitamins, and help prevent nasty infections from taking over, among many other things! Fermented foods provide us with the healthy bacteria that our bodies benefit from as well as help pre-digest some plant materials that may be harder to break down. Although water kefir contains sugar, the sugar is only used as a food source for the grains, which need it to survive and thrive. There should be very little sugar in your final product. The B vitamins in water kefir may boost flagging energy levels and the beneficial acids promote healthy digestion.

Next to sauerkraut, I'd recommend introducing this into a persons diet when they first begin making fermented products at home. It is a bit more expensive than sauerkraut, requires a few special ingredients and equipment, but is otherwise the easiest to introduce taste-wise. Plus, you'll be able to enjoy it in only 1-3 days!

If you want to take a break from water kefir or are leaving town, transfer the jar (loosely capped) containing grains, sugar, trace minerals, and water to the refrigerator. That way, the grains will still have some food, but will slow their growth while in the cold temps.

Basic Water Kefir
Yield: 1 quart

Equipment needed:
1 quart-size glass jar with a cover (wide mouth is preferred)
Wooden or plastic spoon with a long handle
Plastic strainer (found here or here)
Water kefir grains* (found here, here, or from a friend)
Filtered water
Liquid trace minerals** (found here or here)
Scant 1/3 cup organic sugar (we use this)

*If you buy your water kefir grains online, you may need to rehydrate them before proceeding with this recipe. Follow the instructions that come with your grains and then follow the instructions below.

**If your filtered water still contains minerals, you may not need the trace minerals.

Place your kefir grains in the bottom of the quart jar. Add in the sugar, about 5 drops of the trace minerals, and fill the rest of the jar with filtered water. Stir using a non-metal spoon until the sugar dissolves. Place a cover on the jar and leave on the counter for 24-48 hours. The warmer the temperature of your room, the faster the kefir will ferment. I usually leave it for 48 hours. The water kefir will be quite bubbly.

Using the plastic strainer, strain out the grains and place them in the bottom of a clean jar to begin the process again using more sugar, water, and trace minerals.

If you like the taste of this finished water kefir (it's pretty unique and I usually prefer to put it through a second fermentation as described below) you can bottle and drink it as is. Refrigerate any leftovers.

NOTE: You may also use coconut water in place of water. If using coconut water, just omit the sugar, water, and trace minerals.

Easy Water Kefir Flavoring (aka 2nd fermentation)
Yield: 1 quart

1 quart of water kefir from basic recipe
Plastic funnel or glass measuring cup with a lip
1 liter Grolsch style bottle (found here)
1/3-2/3 cup 100% fruit juice

Transfer the completed water kefir using a funnel or glass measuring cup into a Grolsch bottle along with the fruit juice.

Tightly close the bottle so bubbles can form during the second fermentation period and leave on the counter for up to 24 hours.

Before transferring the bottle to the refrigerator, carefully crack open the cover to let some of the pressure release. You may want to cover the top with a washcloth as you let the air escape in case there is more carbonation than you expect.

More fermentation fun coming in 2015!

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Back to blogging and some changes...

2014-12-18T13:58:00.000-06:00

I know it's been an excessively long time since I've blogged here. I got to the point where strictly focusing on food/recipes wasn't as fun anymore. Of course I reserve the right to change my mind, but I've decided to start incorporating some different topics although they will still be health-related.

As you may or may not know, I'm a stay at home mom and have recently felt the urge to start learning something new, which may lead to opening my own business at some point. So I've been learning more about essential oils and have been taking a local mind/body medicine class, which have been incredibly exciting.

In the past, my primary approach to attaining improved health has been strictly through physical changes. At this point, I feel like I know so much in that area (chiropractic, nutrition, sleep habits, movement...) but I've been missing the emotional approaches to improving health.

When I was in high school I was incredibly depressed although I believe I hid it well. To this day (technically before this day), very few people were in on the secret. Although I was able to live what appeared to be a normal and happy life, I was miserable inside. I ended up seeing a therapist and at a low point, when things were seemingly not improving, she asked me if I wanted to consider medication. Not having any background information (at least compared to what I have now) on them, I instinctively said no. Thankfully, shortly after that, things started to improve to the point where I stopped seeing her and I've been improving ever since.

Four years later, once I got into chiropractic school, I began to learn about where health really comes from and began to make big changes that have improved my mental and physical health.

Fast forward to today and I've spent the last 6 years learning everything I could get my hands on about improving health. The one area I've missed has been how to affect your physical body through your emotions, thoughts, and the state of your mind.

Having a daughter has made me realize how important this piece is and I know she'll learn by observing me. I want her to be as emotionally healthy as she is physically healthy. And maybe I'll be able to help others with this once I figure out this for myself!

If there's any topics you're particularly interested, let me know! I may know a little something, or at least have another thing to research :)

Grilled Plum Crumble

2014-06-24T07:00:00.000-05:00

I've officially knocked "grill some sort of fruit" off my bucket list! And I have no idea why it took me so darn long. Normally, I'm not a fan of plums because the skins are too thick, but grilling them softens them up nicely and makes them completely acceptable to me.

Actually, much more than acceptable!

If you want to or need to skip the grilling part, you'll have to bake the crumble longer in the oven and cover the container with foil so the crumble doesn't burn.

A couple weeks ago I took a CreativeLive course on food photography from Todd Porter and Diane Cu (White on Rice Couple) and it was incredible! I was getting in a rut with my photography and although I was getting somewhat consistent results, I didn't have the thought process for changing when I needed to.

Needless to say, I ended up buying the course and hopefully I'll continue to learn and stretch in this area!

Gather up your friends, and grill them up a humble crumble. They'll owe you!

Grilled Plum Crumble
Yield: 6-8 servings

4 plums, halved and pits removed
3/4 cup raw almonds
1/4 cup raw pecans
4 tablespoons unsalted butter, melted
2 tablespoons honey
1/4 teaspoon cinnamon
1/8 teaspoon cardamom
Pinch sea salt
Whipped cream, lightly sweetened with honey or vanilla stevia, for serving

Preheat oven to 350 degrees F and a grill to medium high heat.

Place the halved plums on the grill, flat sides down and allow to cook for 3-5 minutes. Very ripe plums will only take a few minutes.

Meanwhile, combine the almonds, pecans, butter, honey, cinnamon, cardamom and salt in a food processor fitted with a metal place. Pulse until the nuts are coarsely chopped and you can form the mixture into a ball with your hands.

Remove from the grill and place flat sides up in a 1 1/2-quart size casserole dish.

Sprinkle the nut crumble over the plums and bake in the oven for 20-25 minutes or until the crumble is browned.

Top with lightly sweetened whipped cream and serve at any temperature.

Vanilla Bean Espresso Cashew Butter Cups

2014-06-13T07:00:00.000-05:00

Oh. My. Goodness. You know how some foods sound really good, but they taste even better? These are like that.

I was inspired by an almond butter I saw once in the store, but then decided to use cashews instead of almonds. Now I feel like it owe it to myself to go back and try these again with almonds.

Technique-wise, there's nothing too crazy going on here, but there is some special equipment, like a pastry brush and a food processor that you'll need. You may be able to get by without the pastry brush, but please don't try making cashew butter without a good food processor. This beast is the one I have and love. If you don't have a food processor, buy the most delicious sounding nut butter you can find in the store and use that instead.

Vanilla Bean Espresso Cashew Butter Cups
Yield: 18 cups

1 cup raw cashews
1 1/2 teaspoons honey
1 teaspoon coconut oil, refined to avoid coconut flavor
3/4 teaspoons espresso ground coffee, or espresso powder
1/8 teaspoon vanilla beans seeds, or seeds from one vanilla bean
10-ounce bittersweet chocolate chips

Line 18 muffin tins with paper muffin liners.

In a large food processor fitted with the metal blade, process the cashews for 30 seconds. Add the honey, coconut oil, coffee, and vanilla bean seeds. Continue processing and scraping down the sides of the container periodically until the cashews form a thick smooth dough. You'll know it's ready if you can pick up piece and easily roll it into a ball.

Place chocolate chips in a glass bowl and set over a pot of simmering water. Stir occasionally until melted and remove from heat.

Drop 1 teaspoon of melted chocolate into the bottom of the paper liners and spread it slightly up the sides of the paper with a pastry brush. If you don't have a pastry brush, you may be able to tip the chocolate up around the edges of the liners.

Once you have filled all 18 liners, place the pan in the freezer for 5 minutes to allow the chocolate to harden.

Roll and teaspoon-sized ball of the cashew butter between your hands and flatten into a disc that will fit into the hardened chocolate (see image above). Fill each cup this way and return to the freezer for an additional 5 minutes.

Remelt the chocolate if it has thickened and pour 1-1 1/2 teaspoons of chocolate over the cashew butter discs, using the back of a spoon to spread the chocolate out to the edges to seal in the cashew butter.

Return to the freezer to set for another 5 minutes.

Store in a covered container in the fridge or freezer.

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Jacked-Up Honey Face Wash

2014-06-11T07:00:00.000-05:00

I realize that many people out there have already talked about washing your face with honey: Lauren, Kate, and Leslie are the ones that introduced me to the idea. If you haven't read what these ladies have to say about it, you may wonder why anyone would want to spread that sticky stuff all over your face. Well, here's why:

Since honey has antibacterial and antimicrobial properties, it helps fight bacteria that may be contributing to acne. That little fact alone was enough to convince me to try it initially.
Honey also is a humectant, which means it gently moisturizes.
Since it's gentle, even those with sensitive skin, rashes, or eczema benefit from honey.
It's great for all skin types and once you rinse it off, you have a "glow" to your face you didn't have before.
It can help scar tissue.
PS: It does remove dirt and oil!

Pretty impressive, right?

Although quality matters, you can still get some pretty impressive results with the low-brow stuff.

Honey ranges wildly in price and quality anywhere from the little honey bears at your average grocery store to manuka honey. I'd encourage you to at least spend a little extra to get raw and/or organic because it will last you quite a while and the cost over time is fairly low.

All the tutorials I've seen so far use plain honey, but I wanted to add another level of customization for different skin types.

If you want to try it plain, here's what you do:

Spread up to 1 teaspoon over your dry face, massaging it in with your fingers. A very grainy honey may not be ideal unless you don't mind the extra friction. As your skin warms the honey, it will get easier to spread.
Either let it sit for 30 minutes or more (more time to get those benefits to your skin), or rinse it off immediately with warm water.
Pat dry with a towel.
If some stickiness remains, just give it another splash of water.

I keep a little jar of honey in the bathroom and always wash my face this way in the morning.

I kept this tutorial simple by using stirred honey, so if you want to use a honey that's truly "creamed honey," you can follow this tutorial, but you'll need to buy a small amount of creamed honey to begin with.

Adding one or two special ingredients to the honey allows you to benefit your skin type even more:

Normal, aging, or sun-damaged skin: carrot seed essential oil + rosehip seed oil

Acne or scarred skin: helichrysum essential oil + rosehip seed oil* OR tamanu** oil

Normal skin: lavender essential oil + jojoba oil

Acne-prone skin: neem oil**

Aging or damaged skin: macadamia nut oil infused with chamomile or macadamia nut oil and chamomile essential oil

*Rosehip seed oil may exacerbate acne, so if your acne gets worse, you should switch to tamanu or neem oil.

**Although tamanu and neem oils are strong-smelling and may be hard to get used to, their benefits far outweigh the smell so please don't dismiss them! :)

If you usually have normal skin with the occasional breakout, I'd mix up a full batch of the face wash using the formula for normal skin. When you break out, you can mix up a dollop of plain honey with a few drops of neem or tamanu oil in your palm and use that until the breakout passes, then go back to using the formula for normal skin.

Jacked-Up Honey Face Wash
Yield: 1/2 cup

1/2 cup honey (raw and/or organic is best)
1 teaspoon base oil (such as rosehip seed or tamanu)
5-10 drops essential oil, optional (depending on your skin needs)

In a bowl, combine all ingredients with a spoon until thoroughly combined and honey lightens in color and becomes creamy in consistency.

Store in a tightly covered container at room temperature. If you're using essential oils, a glass container is best.

To use:

Spread up to 1 teaspoon over your dry face, massaging it in with your fingers. A very grainy honey may not be ideal unless you don't mind the extra friction. As your skin warms the honey, it will get easier to spread.
Either let it sit for an extended period of time (I usually aim for 30 minutes), or rinse it off immediately with warm water.
Pat dry with a towel.
If some stickiness remains, just give it another splash of water.

NOTE: If you simply stir the honey to combine the ingredients, some of the creaminess will go away over time, but it will still be thicker than your original honey. You can always give it another quick stir every so often if you want!

How to Infuse Herbs in Oil {Chamomile Infused Macadamia Nut Oil Recipe)

2014-06-09T07:00:00.000-05:00

First things first: I've got to give a huge thanks to my friend Evelyn for fixing my link color woes. Now my links should be more visible! I've got a lot to learn in this arena...Sigh.

This is my first official recipe using foraged ingredients! Not that I'm promising many more, but it sure was exciting when I found chamomile growing near our house last summer (and that I figured out what it was).

When I dried it last summer, I assumed I'd be sipping chamomile tea all winter, but I kept forgetting about it. Now that it's warm again, hot beverages are slightly less appealing and I'm only vaguely interested in cold tea.

My solution? Infuse it! I knew chamomile was incredible for skin and since I didn't have the essential oil, I'd have to pull out the calming and anti-inflammatory benefits from my dried flowers.

Using a more neutral smelling oil will really allow the chamomile scent to shine, but I'd been looking for an excuse to use my macadamia oil for way too long. If you'd prefer to make a chamomile scented oil, use sweet almond or jojoba oil.

Of course you can always use this recipe as a guide to infuse almost any herb in almost oil you choose. Just be aware that if you are infusing a "harder" herb such as rosemary, you may want to chop it slightly before adding the oil.

I used the sunshine method to infuse the flowers, but if you're in a rush, you can gently warm the oil before adding it to the flowers and strain out the flowers after a few hours.

In my next post, I'll show you how I used part of this "sunshiny" oil!

Chamomile Infused Macadamia Nut Oil
Yield: varies

1/2 cup dried chamomile flowers, found in the wild, or bought online
Enough macadamia oil to cover flowers

Place dried chamomile in a small glass jar. Pour enough macadamia oil in the jar to cover the flowers, plus a little extra because some of the oil will be absorbed by the flowers.

Cover the jar. Place the jar in a sunny spot and shake it every day. Let it sit for 1-2 weeks.

Using several layers of cheesecloth, strain out the chamomile, squeezing out as much oil as you can and discard the flowers. Transfer the strained oil to a tightly covered jar.

Refrigeration should not be necessary.

Moisturizing Protein Hair Mask for Naturally Curly Hair

2014-05-23T07:00:00.000-05:00

As far back as I can remember, I've appreciated the fact that I have naturally curly hair, but I never could show anybody why. The bun was my signature style because wearing it down made me look like I was trying to hide under a teepee. Frizz was the dominant feature, but I never stopped liking it, despite all that.

I didn't really see how curly my hair actually was until last year when I discovered Curly Girl and learned that curly hair shouldn't be shampooed. Really! Before you dismiss this because you'd never want greasy hair, hear me out. Rather than drying and stripping your hair with shampoo, you use products that can be washed out with water (so no sulfates or silicones), and focus on moisture, moisture, and more moisture.

You still give yourself a nice scalp massage with a small amount of conditioner (or sulfate-free shampoo), which helps remove any build up and rinse out like shampoo before conditioning.

Aside from using my silicone-free conditioner, I do some sort of moisturizing or protein treatment once a week. When I don't want to start completely from scratch, I doctor up something store bought. This is my most recent concoction!

Moisturizing Protein Hair Mask
Yield: 1 mask

Shea Moisture Masque
1 egg yolk
1 teaspoon honey

In a small bowl, add at least 1 tablespoon of Shea Moisture Masque (more for thick or long hair) together with the yolk and honey. Combine well with a small spoon until smooth.

Apply evenly to clean wet hair and cover with a shower cap for 30 minutes. Rinse out thoroughly and apply additional conditioner if necessary.

I usually follow with conditioner, but only need half the usual amount and a healthy blob of gel.

How to Eat Healthy on the Road

2014-05-19T07:00:00.000-05:00

Living in Milwaukee puts us about an equal distance from both sides of our family. This means lots of road trips that are at least 7 hours. We travel plenty in the winter, but with summer coming up, we'll be hitting the road even more.

In the past, we've resorted to fast food because it's just that. Fast. But about 30 minutes after eating, we always felt a little groggy and tired. Probably not the best combination when you're got another couple of hours on the road to go. That means gas station coffee to stay awake...

I've also noticed that when we eat fast food, we tend to eat worse once we get where we're headed. Not being in control of the food is nice because it's more relaxing, but there's also more treats lying around.

The better we eat up to our arrival, the better chance we have of making good choices the rest of the trip. Whenever we eat gluten or sugar (our biggest triggers), we tend to jump down the rabbit hole and don't escape until we're back home, away from temptation.

And when eating gluten and sugar make you feel groggy and sinus-y, it doesn't make for the most enjoyable vacation.

A few months ago I decided I'd had enough (after a particularly rough weekend away) and was going to pack our food for our next trip.

I usually try to use up what's in the fridge so they don't go bad. If there are leftovers that are fine to eat when cold, I'll bring those, otherwise, my default is chicken salad. Any fruits or vegetables I can cut up and throw in a bag are quick and easy.

The return trip is usually a little trickier because you don't have your own fridge and pantry to raid. That's usually when we'll stop at a grocery store on the way out of town. Even the smallest grocery store will have healthier options than your favorite fast food joint.

The deli can be hit-or-miss, depending on the store, and we usually have better luck scouring the produce department and meat and cheese coolers.

Of course, a good cooler is essential. And don't forget silverware! I always have plastic in the car, so that's a great thing to keep in your glove box.

Trying to bring foods that are most similar to a "meal at home" is the best way to go. Think about a protein (chicken, salmon, eggs...), healthy fat (olives, fish, homemade ranch), as well as some finger foods (fruit and veggies). Don't forget things to drink! If you're used to mostly drinking water, it's completely fine to stick with that, but I like to bring at least one "fun" beverage such as kombucha or kefir.

Here's some easy ideas:

Chicken salad (eat with a fork or wrap in lettuce/cabbage leaves)
Salmon salad (served similar to chicken salad)
Egg salad -if you can handle the smell :)
Grass-fed, organic salami
Sardines (for the most adventurous)
Olives
Apples
Grapes
Berries
Carrot sticks
Celery
Grape tomatoes
Plain yogurt and berries
Grass-fed or raw cheese
Homemade ranch dip for veggies
Kombucha
Milk kefir
Water kefir
Lots of water
Ice*

*Not really for eating, but kind of important to keep things cold!

What about you? I'm sure some of you have even more experience than me! I'd love to hear what works for you!

Cinnamon Latte Mask

2014-04-28T09:53:00.001-05:00

Woo wee! It's been a while...I really have no valid excuse for being gone so long. Nothing crazy was going on. I was seriously home most of the time. I'm baffled.

Anyways...

If you've been following my blog for a while you may have noticed a shift towards healthier recipes and that looks like it's here to stay.

In the past, I've made delicious chocolate cakes that were fun to make and to eat, but sustaining that level of indulgence for me on a regular-enough basis for this blog isn't healthy for me. I feel my best when avoiding grains and sugar and loading up on healthy fats, vegetables, and proteins.

Along with the food I put in my body, I think about the quality of the products on my body. I can count the number of store bought products I have on one hand. That means there's a big hole to fill with homemade things.

As a mom, the ultimate in luxury, without leaving home, is relaxing in the evening with some kind of facial mask. And chocolate!

Cinnamon Latte Mask
Yield: 1 mask

1 1/2 teaspoons finely ground coffee
1/2 teaspoon bentonite clay
1/4 teaspoon ground cinnamon
Filtered water

In a small bowl, stir together the dry ingredients and enough water to form a thin paste. You may want to start with 1 teaspoon and add additional 1/2 teaspoons until it reaches the correct consistency.

Allow the dry ingredients to absorb some of the liquid for 5 minutes before applying.

Apply to a clean dry face in very gentle circular motions and leave on for 30 minutes max. Rinse off with splashes of warm water. If you have very sensitive skin, you may need to wash it off earlier. This mask tends to tingle!

Your face will be quite red from increased circulation, but that will fade gradually within the next hour or so.

Follow with a moisturizer if your skin feels dry.

"Handmade Beauty Natural You" Class is Now Open!

2014-01-28T06:00:00.000-06:00

*Due to technical issues, the highlighted areas are links. Hopefully this will be fixed soon!

You may or not remember way back in October when I first revealed that my sister and I were putting together an online class about making your own beauty products at home and from scratch. Well, after bouts of Christmas chaos, sick kids, tiredness, and life in general, it's finally up for sale!

While in chiropractic school, I began to learn about the toxic ingredients used in conventional beauty products. At that point, I initially started buying the "cleaner" and more "natural" brands, but they sure put a strain on my budget! A few years later, I discovered the joy of making your own beauty products at home. Now, the only products I buy from the store are hair conditioner and gel. That's it! Everything else I use is homemade, effective, safe, and customized to be perfect for me!

The class begins 2 weeks from today (February 10th) and new content will be released for 5 weeks. Each week, we will introduce you to another type of product; lotions, hair care, masks, etc. as well as teach you how to customize your creations so they fit your budget and needs. Not only will you get to see us in all our weird-sister-glory, (it took us almost 3 decades to hone this class act) but you'll also get all the recipes in a PDF at the end of the class.

The corny humor and animal appearances are almost worth the cost of admission alone...

Below, you'll see our easy 3-ingredient body butter recipe that you get just for being here!

To get in on the fun, head over to Post Road Vintage to sign up. We can't wait to see you again in 2 weeks!

*Please pin and share with those that you think would love this class!

Grain-Free Gingerbread Granola

2013-12-20T06:30:00.000-06:00

Although I'm completely obsessed with eating eggs for breakfast, sometimes I'm too lazy to clean a pan. The second choice is always yogurt. I'm from the upper peninsula of Michigan, where the wild blueberries are everywhere, so I usually have 30+ pounds in my freezer to get through the winter. So divine when you stir a handful into some yogurt. A little extra crunch from homemade granola also helps.

I'll admit that this granola has more exotic ingredients than my other granola recipe. You can always omit a few ingredients here and there depending on what you have on hand. Granola is very flexible and it shouldn't affect your end result too drastically.

I haven't eaten cold cereal in years, but just this afternoon I was craving it, so I poured this granola in a bowl, sliced up a banana, and poured some milk over it. Fantastic afternoon snack...

Grain-Free Gingerbread Granola
Yield: about 3-4 cups

1 cup raw almonds, roughly chopped
1 cup raw cashews, roughly chopped
1 cup quinoa flakes
1/2 cup raw hazelnuts, roughly chopped
1/2 cup raw pecans, roughly chopped
1/2 cup raw pepitas
1/4 cup hulled hemp seeds
2 egg whites
3 tablespoons maple syrup
2 1/2 teaspoons ground cinnamon
1 teaspoon molasses
1/2 teaspoon ground cloves
1/8 teaspoon ground ginger

Preheat oven to 250 F. Line a baking sheet with a baking mat or parchment paper.

In a large bowl, combine almonds, cahsews, quinoa flakes, hazelnuts, pecans, pepitas, and hemp seeds.

In a smaller bowl, whisk together the egg whites, maple syrup, cinnamon, molasses, cloves, and ginger.

Transfer the egg white mixture to the larger bowl and stir to coat evenly.

Spread on the lined pan in an even layer and bake for 50 minutes-1 hour, stirring every 15 minutes or so.

Allow to cool and store in an airtight container in the fridge or freezer.

Merry Christmas from our family to yours and thanks for supporting A Finn In The Kitchen!

Cocoa and Toasted Coconut Almond Butter

2013-12-09T06:30:00.000-06:00

For the most part, I would have been a good pioneer woman. I love making food from scratch; it's cheap and satisfying therapy. Churning butter? Sounds like a muscle-building blast! Kneading bread? Aggression-buster! A garden that would make a master gardener jealous? Tiring but so rewarding! Of course it'd be hard to make almond butter by hand. I guess that's the trade-off I'll have to live with.

My daughter adores peanut butter, but the ones that only have 1 or 2 ingredients are fairly expensive and I like knowing what's in my food.

I didn't add any sweetener because I wanted it to still be almond butter, not some kind of almond nutella. Although it would probably be delish with some honey.

This is great by the spoonful, spread on toast, or on apple slices.

Cocoa and Toasted Coconut Almond Butter

1/4 cup unsweetened coconut flakes
2 cups raw almonds
1 teaspoon cocoa powder
1/4 teaspoon sea salt

Heat a pan over medium high heat and toast the coconut flakes, shaking or stirring frequently until lightly browned and fragrant. Immediately transfer the coconut to a small plate so it doesn't continue cooking.

In a large food processor with the blade attachment, process the almonds until they make a smooth paste. This takes longer than you'd expect and it will go through a few stages until it smooths out. You may have to periodically scrape the sides of the container.

Add the toasted coconut flakes, cocoa powder, and sea salt to the processor bowl. Process until fully combined.

Store in an airtight container in the refrigerator.

Homemade Hot Cocoa Mix (Refined Sugar-Free)

2013-10-28T06:00:00.000-05:00

If I had to pin Fall down with one word, it would be 'cozy'. Wearing long johns feels like a novelty (ask me again in a few months if I still feel the same), the only produce I crave is pumpkin and apples, and walking outside means the constant crunching of leaves.

Plus, hot beverages are not as stifling and rich flavors sooth instead of weigh you down. When given the option, I'll almost always choose the rich over the sweet. I cram real whipping cream into an unreasonable amount of foods and the answer to "Butter?" is always "yes!"

Having a hot cocoa mix on hand that makes me happy is going to be essential to getting through this winter. I kept it sickeningly simple and used xylitol instead of sugar.

The homemade marshmallows and spoonful of whipped cream on top isn't necessary, but highly encouraged. That's where real living happens!

I made The Urban Poser marshmallows because they're loaded with gelatin and sweetened only with honey. Truly fun! Plus, not a drop of corn syrup!

Homemade Hot Cocoa Mix (Refined Sugar-Free)
Yield: about 12 8-ounce servings of hot cocoa

1/2 cup cocoa powder (darker the better)
1/2 cup xylitol, powdered

Whisk together cocoa and xylitol and store in a airtight container. If your xylitol granules are large, powder them in a blender or coffee grinder before combining with the cocoa.

To make hot cocoa, heat milk in a pan until steaming (8 ounces per serving). Whisk in 1 tablespoon and 1 teaspoon of dry mix for every 8 ounces of milk. For example, 16 ounces of milk will yield 2 servings and use 2 tablespoons and 2 teaspoons of dry mix.

Serve topped with a spoonful of whipped cream and homemade marshmallows (at least once)!

Green Chicken Chile Enchiladas

2013-10-16T06:00:00.000-05:00

My hubby bases the quality of a Mexican restaurant solely on their fajitas. He can remember the taste of pretty much every fajita he's had and can compare them to the one he's eating. It blows me away.

I judge the quality of the restaurant on the enchiladas; one of the things that always appeals to me when I go. If I ever landed my butt in Mexico, these would be the first thing I'd settle down with.

These enchiladas lean away from the creamy end of the spectrum and land more towards the meaty and filling end.

I made mine large-and-in-charge, but feel free to restrain yourself if you have the ability.

These green chicken chile enchiladas come together pretty quickly and I left them pretty tame (spice wise) because of my daughter. So feel free to up the cayenne if you need to!

Simple but delicious!

Green Chicken Chile Enchiladas
Yield: 6-8 enchiladas

5 boneless skinless chicken breasts
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
3/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper (more or less depending on heat tolerance)
1/4 teaspoon black pepper
1-2 tablespoons coconut oil
1 white onion, roughly chopped
2 garlic cloves, finely chopped
4 ounces diced green chiles (from a can)
1 1/4 mild green taco sauce or enchilada sauce
1 tablespoon sour cream, plus more for serving
1 cup cheese, shredded (Mexican or cheddar are nice)
6-8 large flour tortillas

Chop chicken into 1-inch cubes and place in a medium bowl with lemon juice, salt, chili powder, paprika, cumin, garlic powder, cayenne pepper (if using), and pepper. Stir around with your hands to distribute the spices and place in the refrigerator for 30 minutes or so.

Melt 1 tablespoon of coconut oil in a large saucepan over medium high heat until shimmering. Dump in half of the chicken and spread into a single layer. Cook until no pink remains in the thickest piece, turning pieces about halfway through.

Move cooked chicken to a pan and add more coconut oil if necessary, cooking the remaining chicken the same way.

Leave as much liquid in the pan as possible when moving the second half of the chicken to the plate. If the liquid doesn't cover the bottom of the pan, add more coconut oil and cook the onion and garlic until some pieces have turned crispy on the edges. Remove from heat.

In a medium bowl, combine the green chiles, 1 cup of taco sauce, and the hot onions and garlic, and 1 tablespoon of sour cream.

Preheat oven to 350 degrees F.

Pour a little of the green sauce on the bottom of a 9 x 13-inch baking pan and spread to coat. Just enough to keep the tortillas from sticking as they bake...

Divide the chicken between 6-8 tortillas in a fat strip down the middle, but keep it from the edges by at least an inch. Then pour a few tablespoons of green sauce over the chicken and sprinkle with shredded cheese (reserving some cheese to melt over the top).

Place the tortilla in front of you so the ends of the filling are pointing left and right. Fold the left and right sides in to cover the ends of the filling, then fold the side closest to you over the filling as well. While holding all this together, roll the enchilada away from you, tucking in any ends if necessary. Place in the pan, seam side down.

Repeat for all enchiladas and top them all with 1/4 cup taco sauce and remaining cheese.

Bake uncovered on a middle rack for 15 minutes, or until cheese is melted.

Serve warm and topped with additional sour cream.

"Handmade Beauty - Natural You" E-course Introduction

2013-10-04T06:00:00.000-05:00

Drumroll, please!

Rolling, rolling, drum-rolling...

Image via Heather Anderson

Finally getting to reveal what my big sister and I have been brewing up for you!

Other than food, one of my most intense passions is making things from scratch; And that includes cleaning supplies and beauty products.

We decided to put together a class containing all of our favorite handmade beauty recipes called "handmade beauty - natural you". Not only will you get the recipes (about 20 of them!), but we'll also teach you how to create your own unique creations based on your favorite scents or your individual skin needs.

With the Christmas season approaching, our stress levels tend to climb and we need to take time on purpose to take care of ourselves. I can hardly think of a better way to do that than creating your own homemade spa!

Sure, it would be great to head off to the mountains for a weekend and have someone do this all for you, but how realistic is that? Plus, this way, you know exactly what ingredients you are putting on your skin. No background in chemistry required!

Want to join in our nerd-fest and learn how to treat yourself using simple ingredients?

Anything I've said so far make your heart go pitter-patter?

If you want to be the first to know when the class goes live, sign up here (make sure to confirm to the email we send you). I'd be absolutely thrilled to have you!

How thrilled, you ask? This thrilled!

Almond Joy Macaroons and Lime Macaroons (No-Bake)

2013-09-30T14:53:00.001-05:00

Spending nearly a week back in the U.P. of Michigan was so dreamy! There was even a freak beach day, which I haven't gotten to experience this summer on Lake Superior.

While I was in Michigan, my pregnant younger sister mentioned she was trying to eat more coconut oil. Since that's something I'd like to eat more of myself, I decided to create a quick and delicious recipe that's loaded with healthy fats, but still satisfies a sweet tooth.

Even as a kid, I adored Almond Joy candy bars which tended to be favored more by adults than kids. So I knew it was essential to recreate that classic flavor. On the other side, I wanted something light, fruity, and a little tropical, so I made a lime version.

I had two of these after shooting them and one hour later, my belly is still full and happy. Good fats will do that to you!

If you only want to make one version, just double up the flavorings for that version and omit the others.

Almond Joy Macaroons & Lime Macaroons (No-Bake)
Yield: 18-20

1 1/2 cups unsweetened shredded coconut
1 cup soft, but not melted coconut oil (unrefined)
1 tablespoon honey

For Almond Joy Macaroons (double the ingredients if not making lime version):
1/2 teaspoon vanilla extract
10-15 raw almonds
1/3 cup bittersweet chocolate
1/2 teaspoon unsalted butter

For Lime Macaroons (double the ingredients if not making Almond Joy version):
Zest and juice from 1 lime

Line a baking sheet with parchment paper.

In a medium bowl, stir together the coconut, coconut oil, and honey with a fork until fully blended.

If making both flavors, place half of the mixture in a small bowl. Add vanilla extract to one of the bowls and stir. Add lime zest and juice to the other bowl and stir to combine.

Place tablespoon-sized scoops of coconut on the parchment-lined pan and place in the freezer for 5 minutes to harden.

Insert an almond (pointed side first) into the middle of the Almond Joy macaroons.

Melt chocolate over very low heat with the butter and drizzle over the almond macaroons.

Keep refrigerated to prevent melting.

Sun-Dried Tomato Hummus

2013-09-06T06:00:00.000-05:00

And just like that, Fall seems to have arrived in Wisconsin. Overnight, the trees started to shed and there is a crisp feeling in the air, even while the temperature still hovers near summer levels. As each new season approaches, I'm fully convinced that this one is my favorite. By the time each season ends, I'm ready to embrace the next one with open (sweater-wrapped!) arms.

My sister (of Post Road Vintage) and I have been scheming lately on ways to combine our talents beyond her magazine but I'm not ready to give anything away quite yet. The only clue I'll give: besides food, it's one of the things I'm most passionate about, so I'm slightly giddy. More to come on that soon!

It's been a while since I posted my cry for help on organizing my pantry and although it's not ready for the full reveal, we did make a trip to Chicago the other weekend and I stocked up at The Container Store. I probably should have bought way more that I did...but progress. Relentless forward progress, right?

Call me lazy, but I like having a substantial snack around that I can pass off as a light meal. I don't know if my hubby is convinced, but he doesn't complain too often! For being married to a food blogger, he has it a little rough. (And that is not sarcastic.)

This roasted tomato hummus uses canned beans, tahini, and tomatoes, so there's hardly a quicker recipe out there. Although I'm usually a Betty Homemaker type and love making things from scratch, I can see the benefit of using canned ingredients for this recipe.

Sun-Dried Tomato Hummus
Serves 4-6

1 (15-ounce) can garbanzo beans, drained
Juice from half of a lemon (about 1 1/2 tablespoons)
2 tablespoons tahini (roasted, no salt)
1 clove garlic, peeled and end trimmed
1 tablespoon water
1 tablespoon extra-virgin olive oil, plus more for drizzling
5 sun-dried tomatoes, canned in olive oil
1/2 teaspoon sea salt
About 8 arugula leaves, chopped, optional
Pita chips or vegetables, for serving

In the bowl of a large food processor, combine the beans, lemon juice, tahini, garlic, water, 1 tablespoon olive oil, 3 sun-dried tomatoes, and sea salt. Process for 30 seconds, scrape down the sides of the container, and process for another 30 seconds or until smooth. It's fine if some miniscule lumps remain.

Spread the hummus on a serving plate or in a bowl. Chop the remaining 2 tomatoes and arugula and sprinkle over the top. Drizzle some additional olive oil over the top and serve with vegetables or pita chips.

Raw Kale Salad

2013-08-22T06:00:00.000-05:00

The dilemma is this: so much good produce, but not enough meals in the day to eat it all! Every time I open the fridge, I see cucumbers everywhere and my little garden is pushing out the tomatoes like a well-oiled machine. Unfortunately, that's the only thing thriving...Apparently I have sad soil. Time to do some rehab on that. I've heard that urine is actually a good fertilizer, but I haven't made that leap yet. Would have been perfect to start yesterday when the toilet was clogged :)

I do have a big 'ol garbage can filled with compost, so I'm hopeful!

Any ideas on using up loads of cucumbers? I really enjoy them, but need more inspiration and exciting recipes!

This raw kale salad is modified from my delightful kale chips. If you haven't tried them, I'd recommend them. Highly. Plus, one jar of tahini will last through two batches of kale chips and one salad using not one or two, but three bags of kale! Now that's some serious kale consumption!

This tastes a little nutty and a little herbalicious! If you have fresh herbs, feel free to use them, just triple the amount (or more, if you have one of those green thumbs).

Kale Salad
Serves 4

1/2 cup tahini, roasted, salt-free
Small handful fresh parsley, finely chopped
1/4 cup cold water
Juice from 1 lemon
2 tablespoons Bragg liquid aminos
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 large cucumber, roughly chopped (I like the long skinny English-style)
4 cups tightly packed kale with stems removed and torn into bite-sized pieces
1 large tomato, chopped

In a large bowl, whisk together the tahini, parsley, water, lemon juice, liquid aminos, thyme, oregano, and basil. Work in the cucumber and kale with your hands, massaging until the kale begins to wilt.

Top with chopped tomato and serve.

My uber-talented older sister has a lifestyle magazine that publishes 6 times a year and I'm so proud to be a contributor. I contribute original recipes not published anywhere else. The magazine is fresh, fun, and loaded with beautiful pictures and creative inspiration.

You can see the current preview here as well as to become a subscriber and ordering the full copy.

Not only that, she has an entertaining blog full of cute pics (I may be biased, but my nieces and nephews are adorable) and now offers classes for learning how to make soap!

Note: I am compensated for my contributions to Homebound Magazine, but all statements made and opinions are my own.

8-Layer Mexican Dip

2013-08-09T06:00:00.000-05:00

Let's be honest, this recipe is not all that original. Although I did add avocado. It's an ingredient guaranteed to make everything better. I love it in my enchiladas and I have an ever-growing obsession with guacamole.

Because I'm a big fan of making things from scratch whenever possible, I made my own taco seasoning, but feel free to replace the spices with the seasoning you have on hand.

To keep my recipe child-friendly, I left out the cayenne pepper. My daughter finally learned how to say "spicy" and I have a hard time knowing her tolerance ahead of time.

Anyone else ever have dips, snacks, sides, etc. for a meal? I'm so into that this summer! Gathering up the ingredients and energy for one component usually happens, but any more than that is a total crapshoot. Thankfully this has meat and veggies in it, so I was able to sneak this one past my hubby. Thankfully he's not the type to complain about chips. They're his kryptonite.

8-Layer Mexican Dip
Yield: 6-8 servings

8 ounces cream cheese, softened
1 pound ground beef
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Sprinkle of cayenne pepper, optional
1/2 cup salsa
1 cup re-fried beans
1 cup shredded cheese, any variety
2 avocados
Juice from 1 lemon or lime
4 romaine lettuce leaves, cut into strips and roughly chopped
1 large tomato, seeded and chopped
Tortilla chips, for serving

Preheat oven to 350 degrees F.

Brown ground beef in a skillet over medium heat. Once browned, add chili powder, cumin, oregano, salt, onion powder, garlic powder, cayenne pepper, and salsa. Stir and continue cooking until spices are evenly distributed.

While meat is browning, beat softened cream cheese in a mixer until smooth and spreadable.

Using a spatula, spread cream cheese in a pie plate and top with a smooth layer of re-fried beans.

Once meat is done, sprinkle over the beans and top with cheese.

Bake for 8-10 minutes, or until warmed through and cheese is melted.

Mash the avocados and lemon or lime juice in a small bowl with a fork.

Remove from oven and top with mashed avocado, romaine lettuce, and tomato chunks.

Serve with tortilla chips.

Kale Chips {Best I've Had}

2013-08-07T10:53:00.000-05:00

I wanted to warn you of my absence last week, but I was surprising my family, so I didn't want them to know I was coming for a longer visit than planned. We had camping plans for the weekend, but I ended up getting there early to steal a few extra days.

What an incredibly relaxing vacation it was! Spending a couple days on the shores of Lake Superior with no obligations will do that to you. Plus, it didn't hurt that I stole a few moments to myself in a hammock! What is it about those things?

Unfortunately the water was so frigid that I only dunked twice and that was because my brothers and sisters were starting to doubt my Finnish-ness. I think they forget that I haven't live there in almost 10 years, so I'm no longer used to swimming in 46 degree water. At least it felt like 46.

The only bad part about vacation is the tendency I have to eat junk food. Fortunately, these kale chips are the perfect remedy.

We all know we should eat more dark, leafy greens, but the truth is, they can be a little hard to choke down. In fact, my nutrition professor in chiropractic school was a huge fan of kale in particular. And he knew his stuff.

These seasoned kale chips are actually worth your time, and they don't take much. If you've had kale chips seasoned with salt and pepper, you know that they tend to be bitter, but these are heavily seasoned in all the right ways.

The bonus is that the kale I buy comes in huge bags for about $2. I've seen them in about every grocery store, including Wal-Mart.

Besides the fact that they taste incredible, my daughter doesn't stop eating them until they're gone. This whole batch never lasts more than a few hours.

Kale Chips
Yield: about 4 cups

3/4 cups tahini
1/4 cup Bragg's liquid aminos
1/4 cup apple cider vinegar
1/4 cup water
1 clove garlic, finely chopped
Juice from 1/2 lemon
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
16 ounces kale greens, thick stems removed (I buy them in large bags for about $2)

Preheat oven to 325 degrees F and line a large baking sheet with a baking mat or parchment paper.

In a large bowl, whisk together all ingredients but the kale until smooth.

Fill the bowl with kale (will be about 1/3 of the kale) and massage it into the other ingredients with your hands until the kale wilts and shrinks. Continue adding kale and massaging until all the kale is used.

Spread in a single layer on the prepared pan (about half will fit on the pan at a time) and bake for 15 minutes. Carefully flip the kale pieces and bake another 10 minutes. The kale should be dried and crispy, but not blackened.

Transfer to a container and bake the remainder of the kale.

Peanut Butter Chocolate Banana Smoothie

2013-07-25T06:00:00.000-05:00

Either I have a very selective memory, or this past week has been hotter than the summer we spend in Florida. Thankfully now it's cooled down and I'm back to watering my garden just once a day!

When the heat and humidity combine to create major wilting (of plants and people), the last thing I want to do is eat a hot, heavy meal.

Believe it or not, sometimes even grilling isn't an appealing option. Especially when you just burnt through the last of your propane!

Although this probably isn't sufficient as a meal-replacement, it is a great cooling snack. You will have to be prepared with frozen bananas in the freezer. I usually keep a few peeled bananas in an airtight container in the freezer for times like this.

Peanut Butter Chocolate Banana Smoothie
Yield: 2 servings

1 banana, peeled and frozen
2 cups milk
3 tablespoons chocolate
2 tablespoons unsweetened cocoa powder
2 heaping tablespoons peanut butter
1 tablespoon chia seeds
1 teaspoon vanilla extract
10 ice cubes

Place all ingredients in a blender and blend until smooth.

Serve immediately.

"Richer-than-the-Buffett's" Chocolate Ice Cream

2013-07-15T06:00:00.000-05:00

I consider myself a self-appointed ice cream connoisseur, minus the nose in the air. Earned through, what else? Experience! Some titles are so painful to earn, aren't they?

When I say this is rich, I'm not exaggerating. I had to name it after the richest folks I could think of.

The best way to eat ice cream with chunks (in my humble opinion) is to press a spoonful against the roof of your mouth using your tongue. As it melts, the ice cream runs down your throat and swirls through your mouth, but the chunks remain trapped. Then, crunch, crunch, crunch, done! Repeat an indecent number of times...

Knowing people actually bite ice cream makes me cringe. If you're with me, you'll have to try my roof-pressing method.

If you want an ice cream with pure chocolate flavors, substitute the peanut butter chips with more bittersweet chocolate.

"Richer than the Buffett's" Chocolate Ice Cream
Adapted from Jeni's Splendid Ice Creams at Home
Yield: 2 quarts

Chocolate Syrup
1/2 cup unsweetened cocoa
1/2 cup coffee
1/3 cup sugar
1 1/2 ounces bittersweet chocolate
Ice Cream Base
2 cups whole milk
1 tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces (3 tablespoons) cream cheese, softened
1/8 teaspoon sea salt
1 cup heavy cream
1/3 cup sugar
2 tablespoons honey
Stir-Ins
1/3 heaping cup bittersweet chocolate chips
1/3 cup peanut butter chips (I used Reese's)

for the syrup:
In a small saucepan over medium heat, combine the cocoa, coffee, and 1/3 cup sugar. While stirring occasionally, bring to a boil and allow to boil for 30 seconds. Remove from heat, stir in the 1 1/2 ounces of chocolate, and let it sit for 5 minutes. Stir until the chocolate is fully melted.

for the ice cream base:
Whisk together 2 tablespoons of milk with the cornstarch in a small bowl. In a medium heat-proof bowl, whisk together the chocolate syrup, cream cheese, and salt. In a medium saucepan over medium heat, bring the remaining milk, heavy cream, 1/3 cup sugar, and honey to a boil. Allow to boil for 4 minutes then remove from heat and slowly whisk in the cornstarch mixture. Return the pot to medium heat and bring back to a boil, allowing to thicken slightly. Remove from heat.

Whisk the hot ice cream base into the chocolate syrup until smooth. Cover and refrigerate until chilled through, at least 2 or 3 hours.

Pour the cold ice cream into the ice cream maker and process according to the manufacturer directions.