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Mississkinny

A southern girl's cooking on a skinny girl's lifestyle

Month

December 2013

Snickerdoodles for Santa

I couldn’t, in good conscience, leave fatty cookies out for Santa this year ūüėČ so we just whipped these bad boys up. ¬†They’re awesome.

  • 2 cups almond flour
  • pinch of sea salt
  • 1/4 t baking soda
  • 5 T organic coconut oil, heated to liquid (I just zapped it the microwave for a few seconds) Note on coconut oil- it is awesome on diaper rash and skin rashes. ¬†Just saying.
  • 1/4 cup honey
  • 1 T pure vanilla extract
  • 2 T organic coconut sugar (I found this at Walmart, next to the non-sugar sweeteners)
  • 2 T cinnamon
  1. Preheat the oven to 350.
  2. Mix dry ingredients in one bowl; mix wet ingredients in another.  Add them together and mix well.
  3. Mix coconut sugar and cinnamon together and spread onto a plate.
  4. Roll cookie dough into balls and roll to cover all sides with the sugar mixture.
  5. Place on greased or parchment lined cookie sheet and bake for 8-10 minutes.  Let cool on the pan, so they can firm up to cookie consistency.
  6. Leave them for Santa so he doesn’t feel like crap after he has spent the entire year eating clean and then ruining it all in one night.
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Curried Sweet Potato Waffles with Coconut Braised Kale

We just finished this and it was incredible.  It sounds super fancy and has the potential to look super fancy if you put it together not like I did, so it would be a  fun recipe for company.  It is in the Winter Favorites edition of Clean Eating Magazine, and I, of course, made a few changes.

  • 2 cloves garlic, minced
  • onion powder (the original calls for chopped yellow onion, but mine turned green while sitting on top of my fridge. ¬†El Paso is trying to kill us.)
  • 1/2 t red pepper flakes
  • 2 cups coconut milk
  • 2 cups or 1 can organic or low sodium broth
  • 1 bushel of kale, chopped
  • 1 large sweet potato, peeled and then shredded with a cheese shredder
  • eggs (for the two of us, I used 6)
  • 1 T curry powder (we thought it was a little spicy, so if you aren’t big on spicy, maybe reduce to 3/4 T)
  • 1/2 t ground ginger
  • 1.5 T flour (the original called for coconut flour, but I used white whole wheat)
  • waffle iron
  1. Prepare kale:  add 1st five ingredients to a pot, bring to a boil.  Add kale and cover, reduce heat and set timer for 20-30 minutes, or until kale is tender.
  2. Prepare waffles: Add rest of the ingredients to a large bowl, with a few shakes of onion powder, and mix well (for the eggs, 1 whole egg and 2 egg whites). ¬† In batches, add to a preheated waffle iron (sprayed with nonstick spray, of course. ¬†If you can say that without saying it in Gru’s voice from Despicable Me‚Ķkudos). ¬†Let cook on waffle iron about 12-15 minutes per batch, until crispy on the outside.
  3. Poach eggs:  boil water in a shallow pan.  Crack 1-2 eggs per person into boiling water, cover, and turn off heat.  Set timer for 4 minutes.  Mine were NOT pretty.  Not even a little bit.  They kind of looked like I boiled skin.
  4. Top waffles with kale and then poached eggs, sprinkle with black pepper.

Clean Eating Slow Cooker Pork and Beans

  • 1 lb dry pinto beans, rinsed
  • 1 lb pork tenderloin, trimmed of nasty and cut into chunks (Use kitchen shears. So much easier.)
  • sea salt
  • 1/2 t black pepper
  • 1 T safflower oil
  • 1 green bell pepper, chopped
  • 1 white onion, chopped
  • 3 cloves garlic, minced
  • 2 jalape√Īos, seeded and chopped
  • 1/2 small can of organic tomato paste (I use Muir Glen)
  • 2 cans no sodium added diced tomatoes

NOTE:  I prepped this ahead of time.  Do yourself a favor and do that.  This is NOT a work day slow cooker meal.  I chopped everything and put it into plastic containers.  So, take your beans and soak them overnight.  Portion off the rest of your stuff this way, into separate containers to leave in the fridge:

  • pork, salt, and pepper
  • bell pepper and onion
  • garlic, tomato paste, and jalape√Īos
  1. Add soaked beans to slow cooker and add enough hot water to cover by an inch or two.  Cook on high for 2 hours.
  2. Add container with pork.  Add enough water to cover everything.  Cook another hour.
  3. About 3o mins later, heat oil in a skillet and add bell pepper container; cook until tender.  Add last container, cook for 1 minute.  Add tomatoes and simmer until liquid reduces to a sauce consistency.  Season with sea salt.
  4. Ladle out most of the liquid from the slow cooker, so beans are no longer soupy.  Add sauce mixture to the slow cooker; stir to combine.
  5. Enjoy! ¬†We had this before we went to an AdvoCare event last week and had enough to feed our babysitter and leftovers the next day. ¬†It was awesome. ¬†We seasoned it with red pepper flakes (yes, we add that to everything. Everything.) and additional jalape√Īos.

Almond Raspberry Muffins

  • 2 cups whole wheat pastry flour (I used King Arthur’s)
  • 2/3 cup evaporated cane juice (I used Florida Crystals Organic Cane Sugar)
  • 3 T flax seeds
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/2 t sea salt
  • 1/4 t nutmeg
  • 1/4 t cardamom
  • 1 egg
  • 3/4 cup fat free vanilla yogurt
  • 1/2 cup almond milk
  • 3 T safflower oil
  • 1/4-1/2 t almond extract (the original recipe called for 1/2, and I think I would like somewhere in between 1/4 and 1/2. ¬†Personal preference)
  • 10 oz.-ish fresh raspberries
  • sliced or chopped raw almonds
  1. Preheat oven to 350.  Line muffin or cupcake pan with paper liners.
  2. Whisk together all dry ingredients in one bowl.  Whisk together wet ingredients in another.  Add all of that mess together and mix until just moistened (I HATE that word).  Fold in raspberries with a spoon, and be careful not to murder them like I did.
  3. Fill liners 3/4 full with the mix and top with the almonds.
  4. Bake 20-25 minutes, then let cool for 5 minutes before removing from the pan.

Note:  As these contain yogurt, hold off if you are cleansing and save these for the second phase of the 24 Day Challenge.   IMG_1062

Quinoa Chicken Chili

  • 1/2 cup quinoa (pronounced keen-wah. ¬†FYI. ¬†So when you ask the lady at the grocery store where to find it you don’t look like a dork.)
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 T chile powder
  • 3 cups cooked white beans (I put a pound of white beans in the slow cooker with 8 cups of water and cook on high for 6 hours. ¬†After scooping out the 3 cups, I portion the remainder out in 2 cup portions into freezer bags and freeze them for baby food or a side) OR 2 cans low sodium canned white beans
  • 4 large tomatoes, chopped, with juices
  • 2 t cumin
  • 1/2 t oregano
  • 2 bunches fresh spinach, chopped
  • 1 whole chicken, cooked (you can use a rotisserie chicken from the grocery store, just remove the skins. ¬†We got a Nuwave oven as an early Christmas gift so we made a whole chicken on it)
  1. In a large pot, combine quinoa and 6 cups of water.  Bring to a boil, then reduce heat and simmer for 10 minutes.
  2. Add bell peppers, seasonings, beans, tomatoes, and chicken, and simmer for another 10 minutes.
  3. Add spinach and stir to cover leaves with the chili.  Simmer for 3 minutes or until wilted.
  4. Let cool for another 4 hours. ¬†Just kidding. ¬†But seriously, it’s hot. ¬†Season with sea salt, black pepper, and red pepper flakes if you want a little more spice.

Another option would be to sub in organic chicken broth for the water.  I may try that next time, just for a touch more flavor.  IMG_1081

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