One thing I really miss since doing this cleanse is greek yogurt. I used to eat greek yogurt bowls for breakfast almost everyday. Granted that as in the warmer months because who wants a cold breakfast in the middle on winter in the Pacific Northwest? Today, however, I awoke with the familiar craving of yogurt and fruit. (more…)
With the holidays behind us and a new year ahead, I’m sure a lot of people have committed to some resolution or another. I’m not a huge fan of resolutions, I feel like they’re never accomplished and leave whoever made them feeling disappointed and sheepish. (more…)
The bloat and fatigue of the holidays has officially set in and in an effort to (literally) trim the fat, I’ve been trying out some lean snacks. Not gonna lie, I’ve definitely been binging on left over pie, but today I swapped out the stocking stuffed chocolate for curried sweet potatoes and I almost didn’t miss the processed sugar. (more…)
My sister used to love mashed potatoes…and I mean LOVED them. Every night for dinner growing up she would ask for mashed potatoes with a huge side of gravy. My mom only gave in about once a week, but I was happy because who doesn’t love mashed potatoes? Gravy is great too, but the best mashed potatoes are the ones that can go stark naked and still be amazing all on their own. Kind of like these ones. Okay, exactly like these ones. (more…)
Let’s be real: the best part about Indian food is the naan. As I’m sure most of you gathered by now, I love easy meals that aren’t lacking in flavor and since Indian is one of my favorites, this recipe is perfect! (more…)
The other day I had a sugar craving and all of the ingredients for ginger molasses cookies. I decided to whip up a batch, but before I could say mixer the hubby was poking his nose in the kitchen to see what I was making. Of course, he thought ginger molasses cookies sounded gross. Ha! Could he have been more wrong?! (more…)
I’m sure there are tons of recipes out there claiming to be “the best,” but let me tell you, this recipe really is the best. These hard boiled eggs have the perfect mix of a firm white and a soft yolk.
I used to hate hard boiled eggs as a kid because the yolks were always too chalky for me. They left me wanting anything in liquid form to wash it down. That’s why I love this recipe; the yolks are creamy instead of dry.
The Perfect Hard Boiled Eggs
- A dozen eggs
- White vinegar
Place the eggs in a single layer in a medium sauce pan. Completely cover with cold water and add a splash of vinegar.
Bring the eggs to a boil. When the eggs begin to boil, remove from heat, cover and let sit for 12 minutes.
After 12 minutes, place the sauce pan under cold running water until the eggs are completely cooled.
Removed the shells and enjoy!
I know, oatmeal can be SO boring, but this recipe couldn’t be further from that. It’s stuffed with everything you need to stay full and to satisfy that sweet tooth. (more…)
In the spirit of pumpkin season, I give you: no bake pumpkin bars. One little secret, you can bake part of it if you wish, but for all my fellow lazy people out there, all you really need to do is mix and pour. (more…)
Happy fall ya’ll! With temperatures dropping and leaves falling, I’d say fall is in full swing in the northwest. I haven’t made it to the apple orchard yet this year, but I did manage to pick up a few delicious Fuji apples from the farmers market over the weekend and what do you know? they make the perfect fried apples.
Any kind of apple dessert is usually best with tart apples which is why granny smiths are so popular in pies and cakes. I enjoy a good granny smith dipped in caramel and smothered in chocolate just as much and the next gal, but these Fujis were the perfect blend of sweet and tart, I couldn’t pass them up.
Cinnamon Fried Apples
- 3/4 cup all purpose flour
- 2 teaspoons baking powder
- pinch sea salt
- 4 ounces water
- 1 tablespoon oil, plus more for frying*
- 2 apples
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Add about 1/2″ oil to a medium sauce pan and heat to 325º. If you don’t have a candy thermometer, you can drop a pea sized amount of batter in the hot oil. If the batter sizzles and floats to the top immediately, it’s ready.
In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the water and 1 tablespoon oil. The batter should be the consistency of heavy cream. Add more water or flour as needed.
Peal, core and slice the apples . I sliced them into wedges, but they can also be sliced into rounds.
In a bowl, mix together the sugar, cinnamon and nutmeg and set aside.
Dip the apples into the batter and carefully drop into the hot oil. Fry the apples until both sides are golden brown. Repeat until all of the apple slices are done, about three batches.
Place the hot apples on a paper towel for a few minutes to drain the excess oil.
Add the apples, one at a time, to the sugar mixture and toss to coat. Repeat until each apple slice is completely coated in cinnamon sugary goodness.
Serve immediately and enjoy!
*I use coconut oil, but any oil with a high smoke point will work. Vegetable oil or grapeseed oil are great options.