Monthly Archives: June 2014

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Low Calorie Cream of Wheat

So summer is in full swing at my house!  If you’ve been reading my blog for a while you know that I used to teach special education, so this whole working thru the summer thing is new to me!  I keep feeling like I’m on summer break and not keeping up with my blog!

Any ways, enjoy this healthfied version of cream of wheat!

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I find myself making cream of wheat quite regularly for my children, and then I eat way too much of it!

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So I figured out a why to make it much lower in calories yet still decadent and delicious! Don’t forget the vanilla extract!  It’s key!

Low Calorie Cream of Wheat
 
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Low Calorie Cream of Wheat
Author:
Serves: 4
Ingredients
  • 4 cups unsweetened almond milk
  • 1 cup coarse ground wheat
  • 1 teaspoon vanilla
  • stevia to sweeten
  • fresh berries of your choice to top
  • Instrutions
  • Bring the almond milk to just a simmer over medium high heat, and then slowly whisk in the ground wheat.  Stir constantly until thickened, about 5 mins. Remove from heat and add vanilla and stevia.  Pour into bowls and top with berries.
  • Eat!

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Banana Bread

Now I know that everyone has a recipe for banana bread, but this one is a little healthier and uses your freshly ground wheat!

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I used all brown sugar in this bread too because, well, I love brown sugar.  I feel like it adds a richness to baked good you just can’t get from white sugar.

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You will love this recipe.  My kiddos get so excited when I make banana bread it never lasts long in my house!

Plus, it seems I always buy too many bananas so this is a great use up for those brown speckled ones and frozen bananas also work great in this recipe.

Banana Bread
 
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Banana Bread
Author:
Serves: 24
Ingredients
  • 1¼ cup brown sugar, lightly packed
  • ½ cup butter
  • 2 eggs
  • 3 ripe bananas, mashed
  • ½ cup buttermilk
  • 1 teaspoon vanilla
  • 1½ whole wheat flour
  • 1 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees. Move oven racks so tops of loaf pans are in the middle of the oven.  Spray 2 loaf pans with non stick spray and set aside.
  2. In a medium bowl cream together the butter and sugar until fluffy. Mix in bananas, buttermilk., eggs, and vanilla.  Stir in soda and salt, and then mix in the flours.  Divide evenly between the two loaf pans.
  3. Bake for 1 hour or until a toothpick inserted in the middle comes out clean.
  4. Let cool in pans for 10 mins and then remove from pans and cool on wire rack.
  5. Eat!

Recipe adapted from here.

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Homemade Cream of Wheat

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(This is RT, my four and half year old)

My four year old (four and half if you ask him) only eats orange chicken (it has to be the frozen kind from Trader Joe’s), sprinkle donuts, chocolate milk, and cream of wheat (maple brown sugar please).  Well, I’ve tried my hand at homemade orange chicken (it was gross and too much work), I would rather buy the donuts, so that left trying to make cream of wheat from scratch.

Can you even do that??? Yup, and it is super easy too.

First things first.  You need coarse ground wheat.  Which, lucky me, my grandma has a wheat grinder! Plus, tons of wheat in her food storage.  Double score!

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Look at that tub of wheat!

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Roasted Summer Vegetables

Hello there!  Sorry for the radio silence last week.  I got a freelance job through eBay writing some guides for them.  You can check them out here. Be sure to like them or comment on them so I can do some more!

Anywho, I missed this little blog of mine and you guys of course!

My summer garden is in full swing, which means I have summer squash coming out of my ears.  What is a good way to use it up?

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Roast it off.  I roast big batches of vegetables and then eat them all week!

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For this batch I used yellow squash, carrots, onions, and asparagus.  I just used whatever I had in my fridge.

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Drizzle with a little extra virgin olive oil and some salt and pepper and you are golden.  

Roasted Summer Vegetables
 
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Roasted Summer Vegetables
Author:
Serves: 4
Ingredients
  • Any combination of vegetables of your choosing, I used yellow squash, onion, carrots, and asparagus
  • Extra virgin olive oil
  • Salt and pepper
Instructions
  1. Preheat oven to 450 degrees.
  2. Cut up your vegetable to bite size.  The smaller they are the faster they cook.
  3. Drizzle with a little oil and sprinkle on some salt and pepper.  Toss with your hands so everything is coated.  Roast for about 20 minutes, but the time will depends a lot on how big you cut your vegetables. They will be fork tender and be starting to brown a little bit.
  4. Eat!

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Roasted Blueberry Eton Mess

One last blueberry recipe coming at you this week using up the rest of my blueberries from Gourmet Trading! Seriously guys, if you ever see them in your local grocery store (I’ve even seen them at Trader Joe’s!) be sure to pick up a couple of pints or twenty.  They are that good.

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Have you ever tried roasted blueberries or any berry for that matter?  It takes them to a whole other level.

I sprinkled mine with some lemon sugar before roasting them off.

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Blueberry BBQ Sauce Pulled Pork Sandwiches

It’s no secret around here that I love Gourmet Trading asparagus.  Evidence: here and here.

But, they distribute blueberries too! So imagine my excitement when they contacted me to develop some recipes using blueberries!

With blueberry season in full swing, you will have no problem using them up with my blueberry recipes this week.

Staring with Blueberry BBQ Sauce Pulled Pork Sandwiches.

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This BBQ sauce is to die for.  I’m not kidding.  It is really good.  The freshness of the fruit really cuts thru the richness of the meat.

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