November 16, 2024

Thai Tea with Coconut Cream Condensed Milk – Vegan

May 12, 2014 by

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Thai food fans…what beverage do you indulge in when you go out to enjoy a meal at your favorite Thai restaurant? For me, it is a tall Thai iced tea!  Yum!  But this truly is a decadent indulgence, for sure.  Now the ‘tea’ part is usually not the problem…it is the addition of the creamy, very sweet ‘milk-y’ portion that is of concern.

So, when my daughter, Kassia, and I were planning our Mother’s Day meal, we decided NOT to cook but to get Thai takeout… some sushi, some pineapple fried rice, a couple of (rice) noodle-based dishes, and some curry.  Delish!  But we thought that we would make the dessert, soup, and beverages to accompany the restaurant-prepared food.

She chose a recipe for a black rice (rice) pudding topped with toasted coconut flakes and homemade coconut milk whipped topping. I was given responsibility for the soup (I made Tom Kha Ga–a coconut milk-based soup with chicken and mushrooms fantastically flavored with lemongrass, lime, and ginger; Dana has a wonderful recipe here; check it out!) and the  beverages. We put out a selection of flavored seltzers, some mango 100% juice for the grandkids, a nice bottle of Reisling, and a big pitcher of Thai iced tea and (to keep to our choices to eat healthier) a small bowl of homemade condensed milk made with coconut milk and agave nectar. This fit right into our healthy but oh-so-yummy point of view so I thought that I would share it with you! Enjoy!

Coconut Condensed Milk

Ingredients:
(1) 14 ounce can full-fat coconut milk2014-05-12 02.26.01
1/4 cup coconut sugar (or sweetener* of your choice)

Directions:

  • Pour the coconut milk into a small, heavy-bottomed stainless saucepan, and heat over medium-high heat ‘til it comes to a boil, about 5 minutes
  • Whisk in the sweetener of your choice ‘til thoroughly blended
  • Bring back to a boil, and immediately reduce heat to medium-low maintaining a constant simmer; whisk every 5 minutes or so
  • Continue to simmer for 35-45 minutes, ‘til the content is reduced by about half

To serve, fill a tall glass with ice cubes. Fill almost up with Thai tea, and then add 1-2 tablespoons of your homemade, healthier condensed milk.

You can, of course, use whatever spicy tea that is your favorite. To replicate that delicious beverage served in most Thai restaurants, use traditional Thai tea which produces a vibrant orange-colored, full flavored tea.

* I prefer using coconut sugar or honey as my natural sweetener, but agave nectar, pure maple syrup, coconut nectar, or stevia should work just fine. Adjust sweetness to taste; enjoy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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Crockpot Pork Tacos

May 9, 2014 by

Crockpot Pork Tacos resize

If your idea of Mexican food is based on the dollar menu at Taco Bell, you are in for a treat!  Authentic Mexican food is easy to make at home and is quite healthy for you.  This Monday was Cinco de Mayo, so I made these Crockpot Pork Tacos, and they were muy delicioso!

In Mexico, and in authentic Mexican restaurants here in California, there is no shredded lettuce or cheddar cheese.  Tacos are simple and small and are often eaten on-the-go, so they’re not all covered in sauces or messy vegetables.  Chopped onions and cilantro are usually the only thing you’ll see, with a squeeze of lime.  I added avocado to mine because it pairs great with the pork.  It’s a traditional accompaniment to tacos and adds a creamy note to balance out the sharpness of the raw onions.

As far as the pork goes, I usually use a big shoulder roast, but you can use whatever pork roast you like.  The seasoning is simple here, but you can spice it up as much as you want.  Try adding a can of chipotles in adobo sauce for a smoky flavor, or a jar of salsa verde to the crockpot.

Finally, tacos are kind of like sandwiches.  You can make a thousand different kinds of sandwiches and all are tasty.  But if you only ever eat a turkey sandwich, you may never know how much you’d love a Reuben.  So:  if taco night at your house always means ground beef and diced tomatoes, you owe it to yourself to try something new.  Ready?  Vamanos!

Crockpot Pork Tacos

Ingredients:

  • 1 large pork roast, 2 or 3 pounds
  • 2 tablespoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 red onion, diced
  • 1 or 2 avocados, sliced or diced
  • corn tortillas
  • lime or lemon wedges, to serve

Directions:

  1. Combine the salt, garlic powder, and cumin, and rub all over the outside of the pork roast.  Place in your crockpot and cook for 8 hours on low.  When done, the pork should pull apart easily.
  2. Warm up your tortillas:  I wrap a few tortillas in a clean, damp dish towel and microwave for 20 seconds.  If you try to use them cold, they’ll crack!
  3. Shred your pork with two forks, or chop roughly.  To serve, put about 1/3 cup of shredded pork in the center of a tortilla.  Sprinkle with cilantro, onion, and avocado.  Squeeze lime over taco.  Eat several.  Don’t wipe your hands on your pants!

If you have leftovers, and I always do, I usually skip the tortilla and just eat the pork, reheated in the microwave, covered in cilantro, onions, and avocado.  Skip the carbs, and squeeze lots of lime!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

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Get Results in Your Weight and Fitness in this Season of Life

May 7, 2014 by

photo (3)

“I have been doing this work out for the past ten years, why am I not seeing any results?”  Have you ever felt like that like?  Trust me; if anyone likes routine and schedules, it is me.  But even with a routine, workout and exercise programs have to change or our fitness level and weight begins to plateau.  Don’t get in the habit of doing the same thing over and over—that will get you stuck. Change the type, intensity, or duration of your exercise.

Have you ever said, “When I used to work out, I did _______; now I can’t stick with anything…”?  The reason is your life and body may be different now. You are a busy woman. Think back…how was your life when you were consistent? How is it different from today? If you get into the habit of thinking you have to exercise the way you once did, exercise may never become a habit for you.

Over the past couple of years, my life has gone through some major changes. Prior to these events, I had a set schedule and, although I changed my exercise with intensity and type, my schedule and routine were consistent. With a new schedule and different responsibilities, I had to change my way of thinking of when I should exercise (if I wanted to get in any type of work out). If I tried to do what I had done up until this point, I would have quit. It simply does not work now.

The Bible tells us,

There is a time for everything,
and a season for every activity under heaven.
Ecclesiastes 3:1

I am in a new season of life and my old way of thinking needed to change. I can’t get frustrated because I can’t do what I once did. It’s a season to create new habits.

I’m curious…

What season of life are you in? Is it time to start forming new habits that will allow you to get the results that you want?

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Cinquo de Mayo Salad and Salsa

May 5, 2014 by

Who loves Mexican food? Raise your hand! Oh, me, too! So in keeping with the Festival of Cinquo de Mayo, we enjoyed a delicious Tex-Mex meal over the weekend. Of course, I wanted to keep to our healthy but oh-so-yummy point of view. Included below are two healthy, full of fresh ingredients and easy recipes for side dishes: a Black Bean warm salad and a simple mango salsa. Enjoy!

2014-05-04 19.14.29

Black Bean Salad

Ingredients:2014-05-04 19.09.00
1 cup corn, either frozen, or cut fresh off the cob
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1/2 small red onion, finely chopped
1 heaping tablespoon chopped garlic (I use jarred)
1/2 teaspoon chipotle chili powder
1 tablespoon, plus additional 1/8 cup, extra-virgin olive oil
1 (15 ounce) can black beans, drained and rinsed
Sea salt, freshly ground pepper
1 cup grape or cherry tomatoes, halved
2 teaspoons minced, seeded jalapeno pepper (optional)
1 small avocado, halved, pitted and diced
1 teaspoon lime juice, fresh if possible
1/4 cup chopped fresh cilantro, leaves and stems

Directions:

  • Cook the bell pepper and onions in the olive oil 5-6 minutes over medium-high heat in a saute pan.
  • Add the corn, and cook for 3-4 minutes more.
  • Then add the chili powder and chopped garlic, and cook for 1 more minute stirring constantly so that the garlic does not burn.
  • Reduce heat and toss in the black beans to warm through.
  • Add the additional olive oil and toss to coat evenly. Adjust seasoning with sea salt and pepper.
  • Remove from the heat and gently fold in the tomatoes, (jalapeno pepper, if using) avocado, and cilantro.   Serve immediately.

Simple Mango Salsa2014-05-04 19.08.18

Ingredients:
1 large mango, peeled, pitted, and cut into medium-size dice
1/2 small red onion, finely chopped
1/2 cup red bell pepper, diced
2-3 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
2 teaspoons minced seeded jalapeño pepper (optional)

Directions:
Gently combine all ingredients in a small bowl; chill in refrigerator ‘til ready to serve.

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Samson’s Carrot Cookies

May 2, 2014 by

Samson's Carrot Cookies resize

For Christmas, I got my kindergartner The Disney Princess Cookbook, and I’m so happy I did!  With pretty princesses on every page, it features real recipes (and not just cake mix plus applesauce-type concoctions) that are great for parents and kids to make together.  I have her read the recipes, and she’s learning about following directions, measurements, and even fractions!  We’ve made a few things from her cookbook, but the one we like best is Samson’s Carrot Cookies.

Samson, if you don’t know, is the name of Prince Phillip’s horse in “Sleeping Beauty.”  These cookies are soft and cake-like, with carrots, apples, and cranberries.  (We omitted the walnuts since my girl is allergic, but I know they’d be delicious!)   These make great bribes for little girls who stay in their beds all night, too.  (Yep… guilty!)   Try them this weekend with your favorite little prince or princess.

Disney Princess Cookbook resize

Samson’s Carrot Cookies

(from The Disney Princess Cookbook)

Ingredients:

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • (we added 1/2 teaspoon ground ginger.  It’s not in the recipe but it was a lovely addition)
  • 1/2 cup brown sugar
  • 1/4 cup melted butter
  • 1 egg, lightly beaten
  • 1 cup rolled oats
  • 1 cup shredded carrot
  • 1/2 cup shredded apple
  • 1/2 cup chopped walnuts
  • 1/3 cup dried cranberries (raisins would work too)

Directions:

  1. Heat the oven to 375*F.  Line a cookie sheet with parchment paper.
  2. In a small bowl, whisk together the flour, baking powder, salt, cinnamon,  nutmeg, and ground ginger.
  3. In a large bowl, whisk together the brown sugar and melted butter.  Then beat in the egg with a fork.
  4. Stir the flour mixture into the sugar mixture until the batter is smooth.  Then stir in the oats, shredded carrot and apple, walnuts, and dried cranberries.
  5. Drop rounded tablespoons of batter onto the cookie sheet, spacing them about 1/2 inch apart.
  6. Bake the cookies until they just begin to turn golden brown on top, about 8 minutes.  (NOTE: The recipe says ‘8 minutes’, but I found 12 minutes was more like it in my oven.  Let’s say check at 8 minutes, but be prepared for 4-5 more!)  Leave them on the baking sheet for 2 minutes before moving them to a wire rack to cool.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

Laurie Samson's Carrot Cookie resize

Hey Mom, I stole another cookie off the counter while you were writing your blog! Want a bite?

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Never Give Up!

April 30, 2014 by

never Give Up

I blew it…again.  I am a failure.  Why should I even bother?  I will never get it.

Any of these sound familiar? I’ve been there, experienced and felt it. What I am learning and continue to learn is that “blowing it” gives us an opportunity to re-evaluate how to do it next time.

For example: It’s Saturday night, a group of friends call to go out for Mexican food. Dinner is great, but the next morning you wake up feeling bloated. Not only that, but you feel guilty and like you are the world’s biggest failure (which is a common feeling for many women).

You have two choices:

1.  Continue in the same pattern because you feel like there is no use in even trying

OR

2.  Evaluate how you could have done it differently and have a plan for the next time you go out for Mexican food

My advice to get over the feelings of guilt, is option number 2. You have never messed up so bad that you can’t get back up and try again. Need some more words for encouragement?  Listen here to one of my favorite songs by TobyMac, Never Give Up.   Read these words.

 “Our greatest weakness lies in giving up. The most certain way to succeed is always to try just one more time.”  Thomas Edison

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Glazed Baby Beets and Carrots

April 28, 2014 by

Wait ‘til you see what I found at the grocery store!

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So with my list in hand, I started wandering through the produce department… sweet potatoes; check.  Cantaloupe; check.  Red grapes; check.  Broccoli crowns; check! And then I noticed this mound of small brownish-purplish balls filling the case beneath the broccoli…what?  They were baby beets!  Not on my list…but who cares? AND (thank You, Lord!) they were only 99cents per pound! So, 3 pounds came home with me!

I knew that I wanted to feature them in our At Home w/ GCH blog today, but I had to come up with a different way to prepare them. It couldn’t be my favorite way to serve (ok, eat!) beets—roasted over baby greens with goat cheese! We’ve already done that here … so I perused the Internet and found a number of recipes for glazed beets. Here’s my version; enjoy!

Glazed Baby Beets and Carrots

2014-04-27 19.58.42

Ingredients:
1 pound baby beets, peeled
1/2 pound small frozen carrots (we use these from Trader Joe’s)tjsparisiennecarrots
2 cups juice or chicken broth (I used mango 100% juice)
1 tablespoon honey
3 tablespoons white balsamic vinegar (I used honey balsamic)
sea salt, freshly ground black pepper

Directions:

  • Steam beets and carrots ‘til almost done (when a thin-bladed knife goes through with just a bit of resistance).
  • Set aside the (almost cooked) veggies, and dump the water out of the pan.
  • Into the same pan, add the liquid of your choice and bring to a boil.
  • Pour the veggies back into the pan along with the honey. Stir ‘til combined and bring to a boil.
  • Reduce heat so that the liquid is gently simmering.
  • Continue to cook veggies for 5 minutes or so, spooning the liquid over them occasionally so that they get good and coated.
  • Stir in the balsamic vinegar and simmer for another five minutes.
  • Remove pan from heat, and pour into a serving bowl scraping in all of the liquid, too.
  • Season well with sea salt and freshly ground pepper.
  • Makes approximately 4 servings.

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

 

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Dijon Dill Green Beans

April 25, 2014 by

Dijon Dill Green Beans resize

If I remember correctly, this is a recipe from the South Beach Diet book.   In any case, regardless of origin, these Dijon Dill Green Beans are delicious and healthy…and sure to please!

The Dijon dill dressing is very light and won’t hide the sweetness of the green beans.  I’ve used both dried dill and fresh, and they both taste great, so don’t fret or make a trip to the store if you only have dried.  Low-carb, low-cal, and tasty for sure, this veggie side will taste great with whatever main dish you’re making tonight!

Dijon Dill Green Beans

Ingredients:

  • 1 pound green beans, fresh or frozen
  • 2 tablespoons butter
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh dill (or one scant teaspoon dried dill)
  • salt and pepper to taste
  • squeeze of lemon, optional

Directions:

  1. Prepare the green beans:  (If using fresh, take off the ends and cut into 2-inch lengths.)  Steam or microwave the beans until they are still a little firm.
  2. While the beans are cooking, heat a large pan over medium and add the butter and dill.  Stir to keep the dill from burning and cook for a few minutes until the butter is bubbly and starting to brown.  Add the Dijon mustard and salt and pepper.
  3. Drain away any excess water from the beans, then add to the dill mixture.  Stir to coat the beans, then serve hot with a squeeze of lemon or another pinch of salt.

Leftovers?  I ate mine cold, with a can of tuna mixed in and (surprise!) a little more lemon juice squeezed over the top.  Yum!

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!

 

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Honey Corn and Scallion Quinoa….an Easy Side Dish

April 23, 2014 by

quinoa

Eating out does not have to be the only option during a busy week.  There are simple strategies and recipes that you can implement at home to save money and calories. One of my new favorite dishes is Honey, Corn, and Scallion Quinoa.

If you have followed me for a while, you know that I love quinoa.  It is easy and higher in nutrients than the typical rice or pasta side dish. Once again, I love it because I can cook quinoa in my rice cooker which makes it easy and quick to prepare this delicious dish of Honey, Corn, and Scallion Quinoa.

While preparing my meals for a busy week ahead, one of my strategies is to cook enough chicken for a couple of meals. I then change up my side dishes with simple healthy choices that can be prepared in less than 30 minutes. Here is what a mid-week meal may look like after a busy hectic day.

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The chicken was ready to eat and my only task was to roast zucchini and eggplant in the oven and prepare my quick and easy Honey, Corn, and Scallion Quinoa side dish.  It CAN be that simple.

Ingredients:

  • 2 cups uncooked quinoa
  • 1 (15 ounce) can of corn, drained
  • 1 tablespoon of fresh lemon juice
  • 1 tablespoon of fresh lemon zest
  • 1 tablespoon of honey
  • 1 tablespoon of  “I Can’t Believe it’s Not Butter”
  • 4 Scallions
  • Salt and Pepper to taste

 Directions:

  • Prepare quinoa according to directions (I cook in rice cooker)
  • Melt butter and mix all ingredients together
  • Pour over and mix well with quinoa
  • Salt and pepper

Nutritional Facts:

  • Makes 8 servings
  • Calories – 160
  • Fat – 3gms
  • Protein 6gm
  • Fiber 3gms

Adapted from Gourmet Magazine

In Good Health,

Crystal

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Ambrosia Salad – Remix

April 21, 2014 by

2014-04-20 09.54.41

Our extended family gets together (as many as can make the trip, that is!) each year at my Dad and step-mom’s to celebrate Easter together. There are a few things that are constants: the egg hunt including the gold glitter egg with the $5 bill inside, the Polish kielbasa and Easter cheese “ citic “platter, and the array of side dishes to accompany the ham my Dad bakes. This year’s buffet lineup included: Kassia’s gluten-free mac and cheese, Betsy’s coleslaw, Kelly’s apple&spinach salad, Brigit’s layered salad, scalloped potatoes, my broccoli craisin salad, a pickle&olive plate, applesauce, gluten free brioche, croissants, and ambrosia salad. It looked colorful and was so very delicious…made with love!

So, when it fell to me to prepare the ambrosia salad, I decided to do a remix and make it in my p.o.v.—healthy but oh-so-yummy! Here’s how:

  • no canned fruit
  • no Cool-whip
  • no maraschino cherries

This recipe is full of fresh fruit.  Each time you prepare this dish, you could include a different combination of fruit ingredients!  This fruit salad doesn’t need much sugar added to the whipped cream component because of all the yummy sweetness of the fresh fruit.
Adjust the quantity of the ingredients based on the number of servings you are aiming for!  We had 30 hungry eaters (not including the babies) so I went BIG on the amounts.  Also, ‘some’ people don’t enjoy the shredded coconut component of this salad (crazy, right?)…so I’ve included it as an optional ingredient.  Enjoy!

Ingredients:2014-04-20 09.44.01
Whipped Cream:
1/2 quart heavy cream
2 teaspoons almond (or vanilla) extract
4 tablespoons powdered sugar

Fruit Salad:
1 pineapple
1 cantaloupe (or other melon)
1 pint blueberries
1 pint blackberries (or raspberries)
1 pound strawberries
3 or 4 apples (I used Granny Smith)
5 or 6 clementines
3-4 bananas
2 pounds grapes
2 cups mini marshmallows
1 cup broken pecan (or walnuts)
1 cup Greek yogurt, I used vanilla
whipped cream (recipe above)
1 cup + / – shredded coconut (optional)

Directions:

  • Once the cream is whipped and sweetened, fold in the yogurt, blending together very well. Keep in the refrigerator ‘til ready to use.
  • Prepare the fruit…wash and dry the berries and grapes; peel and core the pineapple; wash, core the apples; peel and section the tangerines; peel and scoop out the seeds in the melon.
  • Cut and chop the prepared fruit remembering to keep all pieces bite-size! I always use a melon baller for any melon; the rounded shapes are so much more fun and interesting!  Prep the bananas last, sprinkling w/a little lemon juice or pineapple juice, to prevent browning.
  • Place into a very large mixing bowl (or just use your largest stockpot).
  • Scatter the mini-marshmallows and the nuts across the top.
  • Pour the whipped cream mixture over top and fold together, gently but thoroughly. Done!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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