Posted by tntmck on Mar 7, 2012 in Batch
, Freezer Cooking
Ok, warmer weather is on the horizon. We love making our own cool Smoothies and Summertime Yogurt Pops, but here’s another quick idea for Frozen Yogurt Bites. Mix up whatever flavors you like best and freeze away. I could see freezing these in individual batches so you can just pull out a batch for the kids (and probably yourself) and enjoy a nice, cool treat!
Source: Uploaded by user on Pinterest
NOTE: After seriously going back down the line to at least 50 different pinners, I have yet to find the original pin. If anyone knows the source, please let me know and I will give credit.
I made these yummy High Protein Energy Balls from Maryea at Happy Healthy Mama this week. I put them in the freezer while I got the boys dressed and put a few in our cooler on the way to meet the cousins at the park. The boys and I each enjoyed them for a quick playground snack.
What could be better for a fun-filled, energy-packed morning of activity than peanut butter and protein? Yum!
Posted by tntmck on Jun 17, 2011 in Dairy
Well, it’s not officially summer, but it sure has been hot around here. The boys are enjoying lots of fruit, playing in the water, and drinking lots of water, too. We decided to change up snack time a little this afternoon and instead of a smoothie, we made some yummy frozen strawberry yogurt pops. If you have a mold, then the rest of the ingredients are probably already in the fridge. Even without a mold, you could use ice cube trays or any other small containers and even add some wooden popsicle sticks or plastic stir sticks.
Strawberries (or fruit of your choice)
A splash of milk
I simply eyeballed the ingredients and threw everything in the blender and added more of any ingredient as it blended. I only made a small amount, so it really was just a few frozen strawberries, a couple spoonfulls of plain, whole yogurt, a good dollop of honey, a few ice cubes, and literally a splash of whole milk. How’s that for exacting?
Pour the mixture into your molds. Insert sticks and freeze. Remember to let them sit out a bit before trying to remove the pops so you don’t end up breaking them upon removal.
Toddler Timing Tip: Make and freeze these with your toddler as a morning activity. Then, they will be perfectly frozen and ready to go for an after nap afternoon snack!
The boys took a little while figuring out they preferred licking and eating the pops and not playing, dripping, and dropping them everywhere. By the time we made it to the end of the tray (yes, they finished them all off), they were loving them and wanting more!
Well, we had a completely fun-filled, outdoor weekend for sure! The boys got to stay with their favorite babysitter, while we went canoeing with some friends. Then, we spent a day off with extended family… outside, of course! This week, I also embarked on a new adventure to make some soaked-grain breads for the freezer. The boys got to enjoy them for a snack and seemed to like them quite well. I still love making things for the freezer as they make life so much easier and a fun, holiday weekend more enjoyable without having to constantly eat out or eat packaged food.
Soaking really isn’t difficult at all. It is just an extra step to remember the day before you to plan to bake. I actually find that it makes the process easier by breaking up the time needed for preparation. I made blueberry muffins and banana bread this week. Both used whole grain flours soaked overnight.
You don’t see any grains or liquids in these pictures, because those are actually in the white bowls in the background with plates on top since they were soaked overnight.
Soaked Whole Grain Banana Bread
2 cups flour or more, depending on consistency, (I use spelt, kamut, or whole wheat) and dash of salt
½ cup extra virgin coconut oil
½ cup sour milk (you can use regular milk just add a few drops of vinegar to sour it)
½ cup warm water (only for soaking)
¾ cup raw honey
3 ripe bananas, mashed
1 tsp baking soda
1 tsp salt
1 cup walnuts (optional)
The night before baking, combine the flour, oil, milk, and warm water.
Cover and leave at room temperature 12-24 hours.
Preheat oven to 350.
Add honey and eggs and mix thoroughly.
Fold in the mashed bananas.
Quickly mix in the salt and baking soda.
Pour mixture into a buttered loaf pan.
Bake for 45-60 minutes. Cool on a rack.
Soaked Whole Grain Blueberry Muffins
1 1/2 cups whole wheat pastry flour
2/3 cup coconut oil, melted
2 TBS kefir or buttermilk (for soaking)
water (for soaking)
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 1/2 tsp cinnamon
3/4 cup rapadura or sucanat
1 1/2 cups blueberries, frozen
2 eggs, well beaten
The night before baking, combine the flour, oil, kefir or buttermilk, and just enough water to get all the flour wet.
Cover and leave at room temperature 12-24 hours.
Preheat oven to 400.
Add remaining ingredients to soaked flour and mix well.
Pour mixture into 12 muffin cups.
Bake for 15-20 minutes. Cool.
What I Learned
Freezing is a great option for breads. Based on your needs, freeze in slices or in half loaves. Preheat the oven to 350 and reheat for 10-12 minutes. If you do loaves or half loaves, you will need to take them out of the freezer the night before.
The boys loved these, but they love anything in bread form.
I love, love, love bread. I am officially a carb lover and soaking the grains and using healthy ingredients like coconut oil makes me feel better about mine and my family’s grain consumption.
Posted by tntmck on Jun 2, 2010 in Finger Foods
From Passionate Homemaking, if you did not win, just purchase your own copy of Healthy Snacks to Go from Kitchen Stewardship at a 25% discount being offered to all Passionate Homemaking readers.
Enter the coupon code: PASSHOME by Friday, June 4th to save! Purchase your copy today!
Posted by tntmck on May 27, 2010 in Information
Don’t buy over processed food for snacks. Passionate Homemaking is hosting a giveaway of a new ebook from Kitchen Stewardship called Healthy Snacks To Go. I am excited to look into this book, but just by reading the table of contents, I’m eager to try some out.
The book is on sale for $6.95, read a review of the book at Passionate Homemaking and to find out how to win it.
Giveaway: Healthy Snacks to Go Ebook!
Well, it’s no secret that one of my favorite types of food is Mexican. I love the cheese, tomatoes, fresh salsa, guacamole, tortillas, spics, and did I mention…cheese. Yum, hot, melted cheese. What could be better?
I made quesadillas with yummy, melted cheese, seasoned ground beef, and onions.
- I made another big batch of crock pot carrots this week to store in the freezer. These continue to be a favorite of mine for easy preparation, storage, and meal serving.
- Ground Beef Quesadillas
- Large tortillas (I chose whole wheat)
- Grated cheese (mild cheddar, sharp cheddar, or Monterrey Jack work best)
- Oil or butter
- Optional Ingredients and/or toppings:
- Sliced mushrooms
- Green onions
- Tomatoes, diced
- Chicken pieces
- Ground Beef
- Heat a large skillet to medium-high heat. Add a small amount of oil or butter (about 1/2 teaspoon) and spread it around the bottom of the pan. Take one large tortilla and place it in the pan. Flip the tortilla over a few times, allowing air pockets to form within the tortilla.
- When pockets of air begin to form, take a handful of cheese and sprinkle over the top of the tortilla. Add whatever additional ingredients you choose. I went with seasoned ground beef and onions this time since that’s what I had on hand.
- Reduce the heat to low and cover the pan. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side. The tortilla should by now be browned slightly.
- Remove from pan and cut into wedges, slices, or pieces.
- Serve with salsa, sour cream, and guacamole if you like.
WHAT I LEARNED
Turning the heat to low is the trick and working quickly in the beginning with your flipping and adding the cheese will help to keep the tortilla soft, but browned. My first one turned out really hard and cruncy.
I love Mexican, so it was no surprise to see my boys gobble it all up. They split one the first day and I saved one in the fridge to reheat for lunch the next day.
I think I’m ready for some homemade guacamole now. I love this stuff and am surprised to say that I have never made it for my boys. Looks like I need to head out to the store for some fresh ingredients.
Please share your thoughts or ideas.