Julie

Southwestern Frittata

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One of the things I love about Thrive Life foods is the convenience.  This morning I awoke to realize that all my scheduled recipe posts have run out!  I thought I had a few more in the reservoir.  But alas, they are all gone.  And today is my posting day…what to do? 

Thrive Life to the rescue.  I quickly went to one of my newest cookbooks, Against All Grain, and tried to find a breakfast recipe that I could Thrivalize.  I had tagged this frittata recipe because I have always wanted to try making one and the ingredients sounded pretty tasty.

I was able to sub Thrive freeze dried foods for almost all of the ingredients.  And really, I could have also subbed the eggs for the scrambled egg mix (which is SO good) but I wanted to try it with traditional eggs first.  I could also have used Thrive zucchini, but I was out.

When I use Thrive in a skillet meal, I just keep adding water a few tablespoons at a time until things get hydrated the way I want them.  If I end up adding in too much, I just wait for it to simmer off and then move on with the recipe.  If you are not using Thrive, see the notes at the bottom of the recipe for conventional directions.

Ingredients:
oil or bacon grease for the pan
1 cup Thrive freeze dried ground beef (or 1/2 pound raw ground beef)
1/4 cup Thrive freeze dried onion (or 2 Tbsp. chopped onion)
1/2 cup Thrive freeze dried butternut squash (or 1/2 cup diced butternut squash)
2 1/2 tsp. taco seasoning
1/2 tsp. salt
1 cup Thrive freeze dried spinach (or 2 cups fresh  baby spinach)
1/2 cup diced zucchini
1/3 cup Thrive freeze dried red bell pepper (or 1/3 cup diced red bell pepper)
10 eggs, beaten
cheddar cheese, grated
avocado
salsa
sour cream

1.  Preheat oven to 350 degrees.
2.  In a cast iron skillet (mine is a square 10″) melt some bacon grease over medium heat…about 1 Tbsp (or use your oil of choice).  Pour in the ground beef and onion and stir to toast a little.  Add in about 1/4 cup of water and allow the beef and onion to rehydrate.  Add in the butternut squash and keep adding water a little at a time.  You will see the squash change color a little as it rehydrates.
3.  Once these ingredients are well-hydrated, add in the taco seasoning and salt and stir well to combine.
4.  Add in the spinach, zucchini, and red bell pepper….adding in more water as needed to adequately hydrate the ingredients.  Cook for about 4 minutes.
5.  Turn off burner, pour eggs into skillet, and place skillet into preheated oven for 20 minutes OR until the eggs have puffed up AND are cooked through (no wet jigglies on the surface).  Immediately sprinkle with grated cheddar, if desired.  Allow to melt for a minute or two.

Serve with avocado, salsa, sour cream.

Conventional Directions:
1.  Preheat oven to 350 degrees.
2.   In a cast iron skillet (mine is a square 10″) melt some bacon grease over medium heat…about 1 Tbsp (or use your oil of choice).  Add in ground beef, onion, squash, taco seasoning, and salt and saute until the meat is mostly cooked through.
3.  Add spinach, zucchini, and red bell pepper and cook for 4 more minutes.
4.  Turn off burner, pour eggs into skillet, and place skillet into preheated oven for 20 minutes OR until the eggs have puffed up AND are cooked through (no wet jigglies on the surface).  Immediately sprinkle with grated cheddar, if desired.  Allow to melt for a minute or two.

Notes:

  • Original recipe stated 12 minutes of bake time, but I needed a full 20.  Check your frittata starting at 12 minutes.
  • Make sure your skillet is oven-proof.
  • Cast iron is the best!!!!!!
Recipe Source:  adapted from a recipe in Against All Grain, by Danielle Walker (her website: Against All Grain)

How to Cook Spaghetti Squash

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Okay, I admit it.  I’ve never tried spaghetti squash before this.  But I’ve always wanted to.  It always looks so cool….all those little curly fibers.  But I never had motivation to try it until I had to go wheat-free.  You know, rice pasta is nice and all, but it’s a little bland.  So I was really hoping for something interesting here.  I got it, and it’s pretty versatile to boot.  You can serve it with a sauce like you would pasta or just top it with Parmesan cheese and chopped basil, or serve it as a side with salt, pepper, and butter or ghee.

And it’s just so stinkin’ fun to scrape all those little fibers!!!  Seriously, I giggled.

How to Cook Spaghetti Squash

Preheat oven to 350 degrees.  Cut a spaghetti squash in half lengthwise.  Scoop out seeds and loose flesh and discard.  Place cut-side down on a foil-lined baking sheet.  Bake for one hour.

Remove from oven and carefully turn the squash halves over to cool.

When it has cooled enough for you to handle it, take a fork and scrape the squash flesh towards the middle.  (This would be so fun for kids to help with!)

You just made spaghetti!!  Now wasn’t that fun?!

Who Can Find a Virtuous Woman? Can I?

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I’ve been thinking a lot about goal and resolutions lately.  No, not just in the last few days–in the last few months, even years with some of them.  But with my history, I can sometimes be hesitant to set goals.

Why?  Well, I suppose I either aim too high and then can’t reach the goal or I lack the drive to get there or my whole plan is just flawed.  I don’t know.

But this feels different.

I guess because I’ve been thinking it over for so long.  That’s typically how I can tell that I’m on to something.  On to something for me, anyway.

And since this has been on my mind and heart for so long I feel like it is something I need to approach differently.  I mean, if my success with goals in the past has been mediocre then shouldn’t I change the approach?  Doing things the same way all the time and then expecting different results is a recipe for uber frustration, right?

Pinning ideas, graphics, articles for inspiration for becoming more like the Proverbs 31 woman

So, anyway, this Proverbs 31 woman.  She’s amazing.  And I want to be like her.  But how?  I’ve been reading great blog posts and articles about how others have interpreted her characteristics, and that has helped a lot.  I’ve pondered it myself, reading and rereading the passage, and have taken a few notes.  But it seems pretty overwhelming.

And then I thought of it.  I will take her and dissect her into 12 months and then I will work on one thing every month and divide each month into subcategories and by the end of the year I will be perfect and wait a minute this is the same old plan I always do when I try a goal and overreach and so I better not do it this way.

<screeching halt>

No.  For me, this year, I have to do this differently.  I can’t approach this like a science.  I need inspiration.  I need guidance.  I need advice from One who knows me a lot better than I do and knows exactly what I need to work on and when.

So, this year’s efforts will be different.  This year I am going to feel what I need to work on first.  And that takes thought, introspection, pondering, prayer.  Not a formula, not a checklist, not a spreadsheet.  Not the same old way (that never really worked for me anyway!).

I’ve already picked 3 small, measurable, attainable goals to work on in relation to my Proverbs 31 project.  They are personal, but I will share one of them–have a devotional study time every single day of 2015–no excuses, no misses.

The other two are related to a characteristic of the P31 woman that I feel like I am supposed to work on now.   When I feel it’s the right time, I’ll move on to another couple of things.  And I’m totally okay if this whole P31 thing takes more than the number of days 2015 has to offer me.  In fact, I am kind of expecting that to be the case.

And that’s okay.

To paraphrase a favorite poem:

Little by little,
Day by day,
Julie and flowers
Grow that way.

What are your goals?  Do you feel like you should change your approach to achieving your goals? 

Spinach Chips

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A while back I posted a recipe for Kale Chips.  I never even considered that you could use another type of green but I like these Spinach Chips even better than the kale!  If you can find curly spinach it will probably be even easier, but the baby spinach leaves are great.  Just make sure you put them in a single layer not touching each other.  And take it easy on the salt–these are really easy to overseason.

Ingredients:
2 cups fresh spinach leaves
2 Tbsp. extra virgin olive oil
Italian seasoning, to taste
salt, to taste

1.  Preheat oven to 325 degrees.  Line a large baking sheet with foil.
2.  Put the spinach leaves in a large bowl.  Drizzle olive oil over leaves and gently toss with your hand to evenly coat the leaves.  Sprinkle with Italian seasoning and salt and toss.
3.  Arrange the leaves in a single layer not touching each other.  Bake for 8-12 minutes or until leaves are crispy.  Take from oven and allow to cool for 2 minutes.  Use a spatula to remove from foil.

Source:  Divas Can Cook

Avocado Tuna Salad

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I love a good tuna sandwich, but it can be a bit, well, uninspired sometimes.  Here’s a way to jazz up your tuna salad.  And you can eat it plain, over greens, on crackers, or in a a good old sandwich.  I ate it over salad and didn’t need any dressing because it’s so moist.

Ingredients:
2 cans tuna packed in water
1 ripe avocado
1/2 cup finely chopped celery
1/2 red apple, finely chopped
1/4 cup pecans, chopped
1 Tbsp. water
1 tsp. dried dill
1/2 tsp. Dijon or Dusseldorf mustard
1/4 tsp. cumin
salt and pepper to taste

1.  Drain the tuna.  Mash the avocado in a bowl with the back of a fork.  Mix the tuna and avocado together.
2.  Add celery, apple, and walnuts.  Stir to combine.
3.  In a small bowl mix water, mustard, and spices.  Add to tuna mixture and mix well.

Can store in fridge for up to a week.  Serves 4-6

Source:  slighly adapted from thehealthymaven.com

No-Fry Fries

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I love homemade fries.  But I don’t make them anymore for two reasons:  (1) fried food is unhealthy, and (2) frying stuff makes my whole house smell gross.  I’ve seen this recipe bounce around Pinterest enough to know that these fries must be pretty good.  So I figured I’d give ’em a try.  I’m not normally a crispy fry person, but I must say with these I prefer them crunchier.

Ingredients:
2 large Russet potatoes
2 Tbsp. olive oil
coarse sea salt or kosher salt

1.  Preheat oven to 450 degrees.  Cut potatoes into 1/3″ thick fries.  (Cut in half first, then cut each half into 1/3″ slices, then cut each slice into fries.)
2.  Place in a bowl of very cold water and stir them around with your hand.  Strain in a colander and place on a cookie sheet lined with a clean kitchen towel.  Use another clean towel to dry the fries well.
3.  Remove the towels.  Drizzle olive oil over the fries and toss to coat.  Sprinkle with salt and toss again.  Spread the fries out evenly.
4.  Bake until browned, turning halfway through…..25-35 minutes, depending on your oven and preference.

Source:  this is all over Pinterest and is supposedly from Gwyneth Paltrow

Pumpkin-Shaped Dinner Rolls

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http://finlayson.thrivelife.com/honey-whole-wheat-dough-mix.html

This time around I thought I’d post more of an idea than a recipe.  You can use any bread dough recipe you like or use a mix like I did.  Whatever dough you choose to work with, the results will be similar.  This is an easy way to bring a little fall fun to your Thanksgiving table.

Directions for one-loaf’s worth of dough:
1.  Prepare dough according to recipe or can instructions.  Allow to rise until doubled in bulk.  Punch down.
2.  Roll dough into a log.  Using kitchen shears (or unflavored dental floss) cut the log into half, then cut each half into half again.  This will give you four log pieces.  Each of these pieces should then be cut into thirds.  You will have 12 pieces.
3.  Take one section of dough and roll firmly between your palms.  Roll into a tight, smooth ball.  Take your kitchen shears and snip into the edge of the dough eight times equal distance apart.  Do not cut all the way through.
4.  Place on greased baking sheet.  Repeat with remaining dough.  Cover lightly with a sheet of plastic wrap lightly sprayed with cooking spray.  Allow to rise.
5.  Bake according to your recipe.  Garnish with a sliver of pecan.

Source:  it’s all over Pinterest, baby.

Cauliflower Pizza Crust

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One of the things I have a hard time resisting is pizza.  Even when I’m not trying to eat wheat- and dairy-free, pizza is a huge temptation.  I just love it.  But it doesn’t love me.  I didn’t think there would be an alternative that I would enjoy.

I’ve seen pics for this crust all over Pinterest but never really had the gumption to try it until now.  While it doesn’t rival Domino’s or Pizza Hut or Whatever-Your-Favorite-Pizza-Place-Is, it’s good enough that I will be making it again.  And that’s sayin’ somethin’.

Ingredients:
2 cups shredded cauliflower
1 egg, slightly beaten
1 cup mozzarella Veggie Shreds
1 tsp. dry oregano
1/2 tsp. finely minced garlic
1/2 tsp. onion salt

1.  Remove leaves from cauliflower and cut head into pieces.  In a food processor with a grater blade, process the cauliflower.
2.  Place 2 cups of cauliflower in a microwave-safe bowl and cook on full power for 5 minutes.
3.  Cool to room temp.  Add remaining ingredients and stir until combined.
4.  Grease a cookie sheet or pizza pan.  Form pizza crust into desired shape.
5.  Bake at 375 degrees for 20 minutes.  Remove from oven and top with desired toppings.  Return pizza to oven for a few minutes, or broil to melt additional cheese.

Notes:

  • The head of cauliflower I used yielded about 3 1/3 cups of shredded.  
  • You can use regular cheese, but I’m trying to go dairy-free so I used a cheese substitute.  If you want to give it a try, you can find it in the produce section at the grocery store.
  • I didn’t add extra cheese since there is some in the crust already.  I just topped with a bit of pizza sauce and some pepperoni.  If you are adding veggies, you may want to saute them a bit first since they won’t spend long in the oven.
Makes 6 pieces of pizza crust

Candy Corn Cookies

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Now, I’m normally a “make it from scratch” kind of girl.  But sometimes, well, you just don’t have the time or energy.  I had planned to make these cookies from scratch but then thought, “You know, it’s just as wonderful to have a time-saving way to make something cute as it is to have a scratch way to make something cute!”

So, if you’re the type of person who loves ideas using convenience foods, you’ll love this.

Ingredients:
2 logs of sugar cookie dough
food coloring

1.  Preheat oven according to dough directions.  Unwrap logs of dough.  Set aside about 1/3 of the dough.  Take the other 1/3’s and place into two small mixing bowls.  Color one of the 1/3’s orange and the other yellow.  (I used gel food coloring in orange and yellow because that’s what I had.  If you have liquid food coloring, use yellow and then yellow/red to make orange.)
2.  Line a loaf pan with a large sheet of wax paper (you want it to cover all the sides, not just the bottom…and allow some to hang over the sides).  Press the uncolored cookie dough into the bottom of the paper-lined loaf pan.  Make sure it’s even.  Then do the orange, then the yellow so that you have three even layers.  Fold the wax paper down over the top of the dough and press to help the layers be even and also to adhere them to each other well.  Chill for an hour.
3.  Use the paper to lift out the dough from the loaf pan.  Remove the paper.  With the dough on a cutting board, carefully cut the dough into slices about 1/3-inch thick.  Cut each slice into little candy corn shaped wedges (also known as triangles!).  Place on an ungreased cookie sheet, two inches apart.
4.  Bake for 9-11 minutes, or until the edges are just barely starting to get golden brown.  Allow to cool for a few minutes on the baking sheet.  Then carefully remove to a cooling rack to cool completely.

I could have sworn I had a picture of the loaf slice cut into diagonal candy corn shaped wedges, but apparently I did not.  Sorry!

These cookies are a little on the small side, but 2 logs makes a lot of them.  I only had time to cut and bake a few of the slices and that was over 2 dozen.  The rest of the dough I put back in the fridge to use later.

Source:  idea from Kathie Cooks

Whole Grain Buckwheat Pancakes

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I love breakfast.  Love it!  But when you’re trying to go dairy- and gluten-free, breakfast can be hard.  Well, hard if you’re like me and love carbs for breakfast.  Pancakes weren’t something I ate every morning but when they were gone, they were missed.  In the few months that I’ve been eating this way I’ve tried a few pancake recipes;  and they were okay.  When I found this recipe I really didn’t have high expectations.  And when I saw the batter, my expectations dropped even lower.  (Seriously, it looks like mud.  And don’t the pancakes look more like hamburger patties from a distance?)  But I was pleasantly surprised when I took my first bite.  So happy I decided to try these!

Ingredients:
1 cup whole grain buckwheat flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup unsweetened almond milk
1 egg, separated
1 Tbsp. pure maple syrup
1/2 tsp. vanilla extract
2 Tbsp. melted ghee
coconut oil for cooking

1.  In a medium bowl combine the dry ingredients (flour through cinnamon).  Whisk and set aside.
2.  In a smaller bowl, combine the milk, egg yolk, maple syrup, vanilla, and ghee.  Whisk well to combine.  Add this to the dry ingredients and stir well until just combined.
3.  In a small bowl, whisk the egg white until soft peaks form.  Fold this into the batter gently.
4.  Coat griddle at medium heat with coconut oil.  Pour batter onto griddle, forming 4″ cakes.  Cook until bubbles form on top and the edges are no longer shiny.  Then flip and cook on the other side until done.

Serve with maple syrup.  Like, the real stuff!

Makes 8 four-inch pancakes

Source:  mountainmamacooks.com (very slighly adapted)