Just because I can’t make cookies don’t eat many sweets around the holidays doesn’t mean I don’t indulge.   Oh no.

This is one of my favorite indulgences.  Not just because it taste so good but it couldn’t be any easier to make.  Me procrastinate?

Brent has been making this dip as an appetizer for special occasions since we met.  I have no idea where the recipe originated.   A friend gave him the recipe and I’ve since passed it on to friends.  I’ve yet to hear a complaint.  In fact, more than once it’s been the hit of the party.  Yeah it’s really really good.  Just look at the ingredients list and your jeans will get tighter you’ll see why.  I love it and every once in a while it’s so worth it.  However, if you just can’t bear the thought of that much creamy goodness check out my sun dried tomato artichoke dip with a fraction of the calories.  It’s a good everyday dip but for special occasions go with this one.

Trust me.

Creamy Artichoke Dip

2 Cups Shredded Cheddar Cheese (Mozzarella is good too but stringy.)
1 Cup Sour Cream
4 oz Cream Cheese
1/2 Can (about 1/2 cup) of Artichokes (coarsely chopped)
2 Cloves of Garlic (pressed)

1. Preheat overn to 350°

2. Mix all the ingredients in a bowl.

3. Put mixture into a baking dish (if you are classy like me a bread pan)and bake for 25 minutes until everything is melted through.  (If it’s a larger group,I double the ingredients and use a 9×9 baking dish.)

Serve with bread or mini-toast

Or veggies.  Red bell peppers are really good.

Or mini toast.

Or bell peppers.

Or mini toast.

What is your favorite holiday indulgence?

Hugs and High Fives,
Jenn

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How to Make Whey, Cream Cheese, and Lacto-Fermented Beets.

It’s not everyday you wake up and decide it would be a good day to start increasing your gut flora.

A few days ago it was such a day
and on that day
I made whey.

Move over Miss Muffet we got a new poet in town.  Like it?  You’re welcome.

How to Make the Whey (and cream cheese)

I followed the directions in Nourishing Traditions.

In my short life this is the best book I’ve read on nutrition even if it looks like it was printed in 1972.

Way or Whey #1

Organic Plain Whole Milk Yogurt

1. Put a metal strainer over a glass or metal bowl.  (I actually ended up using a mesh strainer and it worked well.)

2. Line the strainer with thin dishtowel.
3. Pour a container of  Organic Plain Whole Milk yogurt into the strainer.

4. Let it drip (this is the whey) into the bowl for hours or overnight.
5. Tie your towel to a wooden spoon and place the spoon over a pitcher.  When the towel is not longer dripping the cream cheese is ready and you have whey.

Way or Whey #2

Raw Milk

For you crazies who want to use raw milk.  ;-)

1. FIRST you need to put the milk in a clean glass container until it separates. This will take a day or 4.
2. Then follow the above directions.

The whey will keep in a glass container for up to 6 months and the cream cheese up to 1 month.  (A few days if it’s in my house.)

Simple dimple.

Why whey you ask? Well whey is high in minerals and has a variety of uses.  It can be used to soak grains (soaking neutralizes phytic acid improving their nutritional benefit),as a supplement to aid in digestion, and because of the lactic acid whey contains it can be used to lacto ferment vegetables. Remember I wanted to increase the flora in my gut (I’m sure you are still marveling at my poetic genius)? Eating lacto fermented vegetables is a great way to do just that.  Besides my house is being overrun by beets from my CSA.  I can only eat so many grilled beet and goat cheese salads.

How to Make the Pickeled (Lacto-Fermented) Beets

Beets
Sea Salt
4 tbs Whey
1 cup of Filtered Water

Again I followed the directions laid out by Sally Fallon in Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.  (Love that title!)

1. Wash and peel beets.

2. Roast the beets until soft.  (I forgot to “prick” them.) My beets seemed to be drying out so I added some water to the pan and covered it with aluminum foil which I’m sure rendered my beets toxic.  Good thing I’ll have more gut flora.

3. Slice the beets but not too thin about 1/4″ of an inch.  Mine are all different thickness b/c I wanted to see what texture I prefer.  Whatever you do DO NOT grate or process beets in a processor as this will make them ferment too quickly.  You want lactic acid not alcohol.

4. Put the beets in a quart sized mason jar.  Press the beets down lighting with a wooden pounder or meat hammer.  My meat hammer wouldn’t fit so I used a wooden spoon.

4. Combine the sea salt, whey, and filtered water and pour into the mason jar.  Make sure to cover the beets.   There should be at least one inch between the top of you jar and the beets.

5. Screw the lid on tightly and wait patiently.  I know it will be hard while you think about all the wonderful little bacteria proliferating on you counter.   In about 3 days you can transfer to cold storage.  They can also be eaten at this time or you may wait if you prefer a stronger flavor.

Mine are still waiting one the counter.  I’ll let you know how they turn out.

For more information of lacto-fermation here is an article by the queen of nourishment, Sally Fallon.

Do you use whey or lacto-ferment vegetables?   Are you like me and the thought of healthy gut bacteria just make you giddy with joy?  Do I need need to get a life?  Wait…don’t answer that!

Hugs and High Fives,
Jenn

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This past weekend we celebrated my oldest son’s birthday.   My sister and I made him a beautiful dilapidated limousine cake which I did not have one bite.  Thank you. Although I nearly had a nervous breakdown trying to ice it without licking my fingers.  Besides having severe anxiety over the fact that my son is now at the halfway point to being and adult I nearly had a coronary stressing over what I was going to eat during his party.  So an hour before the party I whipped up this quick dip.  It’s pretty much the same thing as my skinny spinach dip but tastes different.  It was really good.  Someone at the party even commented on how good it was and asked how I made it.  So here ya go!

Sun Dried Tomato and Artichoke Dip

2 cups of low-fat cottage cheese
1/4 cup goat cheese
3  cloves of garlic
1 (150z) can of artichokes (in water)
1/4 cup sun dried tomatoes (in oil)

Throw everything but the artichokes into a blender or food processor.  After the mixture is smooth throw in the artichokes and pulse until the artichokes are blended in the way you like them.  I prefer my artichokes a little chunky.   Dip veggies  or use less as a spread on a sandwich.

Makes 4 servings.  Approx 206 cal, 13 grams carbs, 17 grams protein, 8 grams of fat

Hugs and High Fives,
jenn

PS - This was my “awesome” limo cake.  I know. I’m not a baker.  (He is obsessed with all things financial right now.  Alas the reason there is play money surrounding the cake.  It was a “Ritchie Rich theme.”  That we are not at least not by American standards.)

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Since giving up refined sugar, I’m always trying to find healthy alternatives for the things I miss most.  Last week, I was wishing I could have one small bowl of ice cream.  But I know myself and one small bowl would likely turn into one small quart.  Then another quart and another.  Instead of having ice cream, I threw together this “sundae”.  Okay so it’s not as good as real ice cream.  I won’t even try to convince you or myself but it did satisfy my craving.  It’s been over 15 months since I’ve had real ice cream so at this point I’m pretty easy to please. Nevertheless, this makes a quick yummy breakfast or a very packable snack.

Banana Nut “Sundae”

1 cup non-fat Greek yogurt (you can substitute cottage cheese if you don’t mind the consistency)
1 small banana diced
1/8 cup of chopped raw walnuts (or pecans)
1 tbs agave nectar

Pile all the ingredients in a bowl.

340 calories, 40 grams of carbs, 26 grams protein, 10 grams of fat  (An extra bonus: 5 grams of fiber.)

If you are in the beginning stages of trying to break a sugar addiction be careful because of the agave nectar and banana. This doesn’t trigger more cravings for me anymore but it probably would have when I was going through “withdrawal”. 

xoxo
j

As you know, I try to stick to whole foods.  I do have one weakness…okay not true…I have A LOT of weakness but one that I don’t think I’m willing to give up…protein powder.  It’s just so darn convenient and it’s really easy to make things that tastes like treats.  For instance A Good Idea Pudding or No Bake Protein “Cookie Dough”.

No Bake “Cookie Dough”
1/2 cup uncooked oatmeal
1/2 tbs all natural peanut butter
1/2 tbs unsweetened coco powder
1 scoop of vanilla whey protein powder
Hot water – as much as you need until it’s the consistency you like.

Mix everything together in a bowl and eat.

Approx. 358 calories, 34 grams of carbs, 27 grams of protein, 10 grams of fat.  (It’s also nice to know this has 6 grams of fiber too.)

If you are watching carbs just cut out the oats.  I prefer to use the vanilla protein powder and add chocolate b/c I think  it taste more authentic (less chemically) than just the plain chocolate protein powder.

Mmmm…I think it’s snack time!

xoxo
j

I discovered this dip when I was making lasagna last week.  I couldn’t quit licking the spoon as I was putting the lasagna together. Think of that when you come to my house for dinner!  It’s an easy and yummy to make veggies less “veggie” tasting and it will help you stay in those “skinny” jeans.  (BTW, I don’t like the word skinny but I like “skinny” jeans.) Store it in the fridge for a quick on-the-go-snack just make sure you take along some minty gum or make sure you don’t get too close to anyone.  Or better yet feed it to your loved ones and they will not only get the health benefits of garlic but will smell like they been soaking in it too.  ;)  

“Skinny” Jeans Spinach Dip

2 cups of low-fat cottage cheese
2 cups of spinach
1/4 cup of goat cheese
1-4 Cloves of Garlic (Depending on your taste.  I use 2.)
Sea Salt (to taste)
Raw Veggies (for dipping)

Put the cottage cheese, spinach, goat cheese, and garlic in a food processor or blender and blend until creamy.  Serve with your “favorite” raw veggies.  I really like it with red bell peppers.

Makes 4 servings.  144 calories, 6 grams of carbs, 13 grams of protein, 7 grams fat per serving (Without veggies…even I’m not obsessive enough to count raw veggies.)

xoxo
j

I have a love hate relationship with Costco.  One one hand, they carry fantastic products, have a great return policy and serve yummy Kosher hotdogs.  On the other hand, it is always so crowded, too many products = sensory overload, and they serve gigantic fatty Kosher hotdogs.  This weekend I found these yummy little apple crisps.

Cinnamon Apple Chips by Bare Fruit Snacks.  Yummy!  Every once in a while, I crave something crunchy and carrots or celery just doesn’t cut it. And potato chips are dangerous and not exactly the healthiest choice better saved for a sane meal/day (free meal).  But these little apple thingys really satisfied that crunchy craving.  (Maybe a little too much!)  The best part about these little guys is the ingredient list: organic apples and organic cinnamon. Sweet! The company also states that they are slow baked at low temperatures which is good b/c that preserves more of the nutrients. I used them in my after my workout snack/meal and it tasted liked cookie dough.

Apple Oatmeal “Cookie Dough”

1/2 Slow Cook Oats
1/2 Cup Water
1/8 Cup Crushed Apple Chips
Scoop of Vanilla Protein Powder 

I always make my oatmeal on the stove by boiling equal amounts of water to oats.  Once it reaches a boil, I stir in the oats, turn off the heat, and cover.  I don’t like mushy oatmeal and find this makes the best consistency. 

xoxo
j

This is not a recipe I made up. It’s more of an “idea” that I’ve heard buff fitness people make. The few times I’ve been eating my protein pudding outside of my home people have asked me what I’m eating. When I tell them they almost always say, “Oh that’s a good idea.” Which is why I’m calling it A “Good Idea” pudding, in honor of whoever the first person was to throw these ingredients into a blender. I eat A “Good Idea” protein pudding when I’m in a hurry, when I’m feeling sort of lazy, or when I’m crave-ish, which happens to be 7-10 days every month. Unfortunately.

A “Good Idea” Pudding
1/2 cup of low-fat cottage cheese
1 scoop of whey protein powder (I prefer chocolate.)
1 tsp agave nectar or other natural sweetener (optional)

That’s it. Put it in a blender (I use a little Cuisinart rip-off machine) and blend until smooth. I personally think this tastes delicious and I don’t use any extra sweetener. But I haven’t had refined sugar in 9 months so I’m not too hard to please right now! But be assured, I did give a bite to my husband and he said it was good! And he is a food snob. No offense love!

If you are a total WHOLE FOODIST and the idea of whey protein makes you want to gag and your stomach muscles cramp then try Another “Good Idea” Pudding.

Another “Good Idea” Pudding
1/2 cup low-fat cottage cheese
1 banana
1 tsp agave nectar or other natural sweetener (optional)

Once again put it all in a blender and give it a whirl. Top it with some crushed walnuts and you make be able to trick yourself into thinking you’re eating a fancy dessert.

A “Good Idea” Pudding – Approximately 265 Cal, 10 g carbs, 30 g protein, 11 g fat (these totally depend on the protein powder you use.)

Another “Good Idea” Pudding – Approximately 150 Cal, 19 g carbs, 15 g Protein, 2 g fat