Saturday, October 31, 2015

5 Year Anniversary of the Fast (not!) Food

Yes, we've had this "food" sitting around for five. long. years.  It hasn't changed.  Not one bit.  The kids have added other items through the years.  Several years ago, they added the powdered donut you see pictured.  A month of so ago, they added a grape....looks like that actually IS food and already looks like a raisin.

The lesson here?  Eat real food.

Thursday, March 19, 2015

Parenting With Purpose

Nothing screams accountability like being forced to teach a parenting class, lol.

Wednesday, March 18, 2015

Cilantro Tuna Salad

Wasn't really sure what to call this one, I'm always creating a new way to eat tuna.  Here's how I ate it this week:

2 cans of wild caught tuna 
1/2 organic jalapeno peper, seeded and diced
1/2 organic red pepper, diced
2-3 T. cilantro, minced
3 T. organic, fresh lemon juice
1 clove garlic, minced
couple dashes of Tabasco
real salt and pepper to taste

Mix all together and serve alongside organic greens or top a large romaine leaf.  
Note: next time I will add some diced red onion, just for fun!

Sunday, November 30, 2014

Salad Dressings

My SIL Beth is working on a cookbook of all of my mom's best recipes and asked each of the sisters to submit something.  

I make all of our salad dressings (and believe me, that's no small task with all the salad we eat!) so I figured it would be perfect to pick a couple of our favorites:

Kristen's Creamy Vinaigrette
1/4 c. white wine vinegar
1/8 c. coconut crystals (or raw sugar)
2 T. organic mayo
1 glove garlic, crushed
real salt and pepper to taste
Combine in blender.  Then, slowly drizzle in 2/3 c. organic olive oil

Lemon Vinaigrette
juice of 2 organic lemons
2 T. red wine vinegar
2 cloves garlic, crushed
1 T. whole grain mustard
1 T. dried italian herbs
2 T. raw honey
1 T. coconut crystals (or raw sugar)
real salt and pepper to taste
Combine in blender.  Then, slowly drizzle in 1 c. organic olive oil

Poppy Seed Dressing
1/4 c. Bragg apple cider vinegar
1/2 c. coconut crystals (or raw sugar)
3 splashes of worcestershire sauce
1/4 t. paprika
Blend all ingredients and then slowly drizzle in 3/4 c. organic olive oil
Add: 1 T. poppy seeds and 2 t. sesame seeds and pulse a couple times

55 Salad Dressing (from the old 55 Columbus restaurants) - a Costello sister favorite
3 gloves garlic
1 T. dry mustard
1/3 c. white wine vinegar
Blend in blender until smooth
Slowly add:
1/3 c. water
1 1/4 t. salt
1/2 c. sugar (I use raw honey or coconut crystals)
1/2 t. crushed red pepper
1/2 t. black pepper
2 c. vegetable oil (original recipe calls for this, I use olive oil)
Blend for 10 minutes to prevent coagulation

Friday, October 17, 2014

Tuesday, September 2, 2014

Grain Free Carrot Cake (or Cupcakes!)

I have tried a few carrot cakes and, once again, combined about 12 recipes until I "got it" the way I wanted it.  You may even improve it more (if you do, lmk!) but here's what I did:

For the carrot cupcakes (makes 12):
Just under 2 c. of almond flour (I like Honeyville)
1/4 t. salt
3/4 t. baking soda
1/2 t. cinnamon
1 heaping T. pumpkin pie spice (which is just cinnamon, nutmeg, ginger and allspice :))
3 organic, free range eggs
1/2 c. organic, unrefined coconut oil (softened but not melted)
1/4 c. raw, organic honey from my bees
1/4 c. real maple syrup
(you can use all honey also and just do 1/2 c.)
1 T. vanilla
1 c. organic carrots (I use carrot pulp leftover from juicing so if you are using shredded carrots you may not need the entire 1/2 c. of coconut oil.  Hold some back and see if your batter looks moist enough)

For the cream cheese frosting:
4 ounces of Greek cream cheese
2 T. maple syrup
1 T. vanilla
dash of real salt

Preheat oven to 350.  Grease muffin tin with coconut oil.  Combine all dry ingredients in one bowl.  In mixing bowl, combine all other ingredients and mix well.  Add dry mix to wet mix and then gently fold in the carrots.  Put batter in muffin tin and cook for approx. 15-20 min (my oven is 15 min on the dot!)  Let the cupcakes cool for 5-10 min. in the muffin tin and then remove to wire rack.  Cool completely before icing.  Make sure your kiddos know you are making them or somehow (!) all 12 will disappear before they arrive to the kitchen to eat them.  I'm kidding, I would never eat them all.

Tuesday, August 26, 2014

Grain Free, Gluten Free Chocolate Chip Cookies

These cookies are amazing.  Seriously.  I have tried a ton of recipes and I really, really love these.  I combined a few recipes I found online and this is what I came up with.  And yes, I have made a new batch every day for the past few days.  Not because I am compulsively eating them.

1 c. almond flour (I like Honeyville the best)
1/4 t. baking soda
1/4 t. real salt
1/4 t. cinnamon
3 T. coconut oil
3 T. real maple syrup
2 t. vanilla
1/4 c. or so of Enjoy Life chocolate chips
I add a large handful of raw, sprouted pecans or walnuts -- totally optional!

Mix coconut oil, maple syrup and vanilla.  Add in all dry ingredients.  Then add in chips and nuts, if desired.  Bake at 350 for 10-12 min and then LEAVE ON TRAY for 5 minutes.  This is super important when baking with almond flour.

This recipe makes 10 cookies.  And you will eat them all in less than 10 hours.  But honestly, if you're going to indulge, these are pretty harmless.  At least I hope so.