Widsom Wednesday!!

I am so sorry about the sporadic posting. I have been shopping for carpet and all kinds of stuff to get our house put back together. I haven't and really don't have a lot of time to post. Please be patient with me I should be back to the swing of things by next week, at least I'm hoping that will be the case. In the meantime I will post when I can.

For today's wisdom I just wanted to see how you are doing with my challenge to try two new vegetables this month. If you haven't heard yet, March is National Nutrition Month. So it is a great time to try something new. I still want to try egg plant, so hopefully I can before this month is over. Until then, Happier Healthier Eating!

Teriyaki Marinade

Chicken and Vegetables Shiskabob's Just vegetables

Just Chicken
It's officially spring!! I got the bug a little over a week ago, so I made this marinade and cooked Shiskabobs with it. They were to die for! I've never used broccoli in a shiskabob before, but with this marinade it was like eating candy! They caramelized so wonderfully, just thinking about it makes me what to cook more today, even if it is raining.

Homemade Teriyaki Marinade

Ingredients

1 cup braggs liquid aminos

2 teaspoons garlic, minced

1/2 cup organic brown sugar

1 tablespoon rice vinegar

1/2 teaspoon ground ginger

1 20 oz can of pineapple tidbits in natural syrup

1/4 cup cold water

3 tablespoons cornstarch*

Directions

In a sauce pan simmer braggs, garlic, organic brown sugar, rice vinegar and ginger for 5 minutes. While that is simmering, pour pineapple tidbits and syrup in blender and blend until smooth. Add pineapple to to teriyaki sauce and simmer for 5 more minutes. In a cup together cold water and cornstarch. Add to the sauce and boil for 1 minute until sauce thickens. Put in a sealed glass container and store in fridge until ready to use. Makes about 6 cups.

*If you don't want your marinade to be thick, don't add the cornstarch. I like this marinade thick.

Chicken and Vegetable Shiskabobs

Ingredients

1 recipe teriyaki marinade

Chicken tenders or boneless skinless chicken breasts

Whatever vegetables you have in the fridge, cut into bite sized pieces

Wooden Skewers

Directions

Marinate the chicken in the teriyaki marinade in the fridge for 30 minutes. Then remove and cut into small bite sized pieces. Using wooden skewers, poke directly into the middle of the pieces of chicken and vegetables. Arrange however you would like to. I made some with just vegetables that were wonderful and some with just chicken that were good too. Cut on an outdoor grill. Rotate every 2 minutes until chicken in fully cooked and no longer pink in the center. Baste with left over marinade with each rotation. Let cool slightly and enjoy it's yumminess!

Pot of Gold

Happy St. Patrick's Day!!

I love holidays, as I've mentioned before, and at our house it really is all about the food for that holiday. I love making little things for my kids to help make that holiday a little special. This St. Patrick's Day has been a little bit different. We didn't get to wake up and see if we caught a Leprechaun, or have our green breakfast, lunch or dinner. All because we've been at a Hotel. I'm hoping that we can have our furnace put in today, then we will celebrate St. Patrick's Day tomorrow. :] In spite of it all we did all wear green today. :]

I love this dessert for St. Patrick's Day. It's cute, healthy, and the kids just love that they get to have their own pot of gold. Not to mention that it is really easy to make.

Pot of Gold

Ingredients

4 envelopes knox gelatine, unflavored

1 green pepper for each person

1 to 3 cups evaporated cane juice, depending on how many pot's of gold you're making

1 frozen fruit juice concentrate that will be yellow in color such as pineapple

Directions

When mixing your fruit juice and the directions say to add three cans of water, only add 1 1/2 to 2 cans of water. If you add all three cans of water your 'gold' will not be as flavorful. After your juice is mixed up, follow the directions on the back of the envelopes, but use honey and not sugar. After washing your green peppers, cut off the top and sprinkle the entire inside with evaporated cane juice; Shake out any excess. When your 'gold' is set, cut into small squares, fill the peppers with 'gold', serve and enjoy!!

Idea from Family Fun Magazine

Shamrock Sandwiches

Update: Still no heater, but I am able to show you something fun to make for St. Patrick's day.

I just love it when another holiday is coming! On St. Patrick's Day I love to make all the food we eat that day green or have something to do with the holiday. My kids love this open sandwich for lunch. It is really easy and something they would eat anyways.

Shamrock Sandwiches

Ingredients

Slices of whole wheat or Gluten free or Spelt bread

Slices of Cheese for each slice of bread

Green pepper with three bumps on the bottom, NOT four

Directions

Preheat oven to broil and move oven rack to the second to highest rack. Cut the top of the pepper off and continue slicing 1/4 inch slices or thinner. Use an end slice and cut into smaller pieces for the stem. Place a slice of bread on a cookie sheet. Put a slice of cheese on top of each piece of bread. Then put one slice of the pepper on top of the cheese. Then use one of the little pieces of the pepper and attach it to part of the slice of pepper already on the cheese to make it look like a shamrock. (If you don't like the taste of cooked peppers you can add them after the bread is toasted) Then put the cookie sheet in the oven for 2-3 minutes or until the bread is toasted and the cheese melted. Remove from oven and let cool slightly before eating and enjoy!!

I got the idea from Family Fun magazine.

I have recipes to post I promise! But.....There was a flood in our basement and now we don't have a heater (they had to move it to take out and replace some walls), so we are in a hotel tonight and tomorrow night. If it's not too cold tomorrow I'll see if I can get to my computer and recipes to share with you! So until then happy healthier eating!! :]

Fun Food Find Friday!!

I used to loved Jelly Belly's so much! Their pear flavor was my most favorite. So you can imagine my excitement when I found these, Jelly Belly's Naturals. They tastes just as good as the normal Jelly Belly's that have the high fructose corn syrup and all of the other not so good for you ingredients. These are made with evaporated cane juice, and tapioca syrup, with real flavors from fruit. They are delicious.

The funny thing is I couldn't find these on the Jelly Belly web site. I looked all over for them. I've only been able to find them at http://www.naturalcandystore.com/. Try them you'll love them!

Gluten Free Ice Cream Cones

My mom has a waffle cone maker. She made hundreds and hundreds of ice cream bowls for my sisters wedding where they served ice cream with different things to mix in the ice cream. It was so much fun, and the kids loved it. Ever since I've wanted to make ice cream cones with it. I didn't even know that the waffle cone maker came with a plastic cone shape to wrap the cookie around to shape it like a cone. Really I can't tell you how much fun my children and I had making these, even if it did take a few tries. :] We used the recipe that came with the waffle cone maker. It took a few tries with many different variations to make it more healthy. I loved how it finally turned out! I think they taste just like a waffle cone you get at the ice cream shop, minus the gluten and fat. :] So if you know someone with a waffle cone maker, or you can buy them here, try this recipe, so yummy!!

Gluten Free Ice Cream Cones

Ingredients

1 whole egg

1 egg white

1/4 teaspoon salt

2/3 cups evaporated cane juice

2 tablespoons applesauce

1 cup gluten free flour

1/2 teaspoon xanthan gum or guar gum

2 teaspoon vanilla extract

Directions

In a bowl mix with a fork, the egg, egg white, and salt. Then add evaporated cane juice and mix with a mixer until it becomes light in color, about 1 minute. Stir in applesauce. In a separate bowl add flour and xanthan gum, mix well then add to the egg mixture. Stir in vanilla. Spray waffle maker with cooking spray. I cooked mine on setting 4. You'll have to see how dark in color you want your depending on the cooking setting. After it is cooked, wrap around the cone shape and pinch the bottom to make sure there isn't a hole. Let cool for 1 minute then remove from cone shape. Once cooled all the way add Rice Dream Frozen Dessert and enjoy!!!