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Recipes

PB Chocolate Nice-cream

January 12, 2017 — by Chelsey Bishoff

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Processed with VSCO with hb1 presetI scream, you scream, we all scream for ice cream!! I mean… who doesn’t? Ice cream has been a crowd favorite since the beginning of time. But as this new year continues we are wanting to take steps in the healthier direction. What if I told you that we have a ice cream alternative that’s HEALTHY. Say what?! Today, we will walk you step by step on how to make Peanut butter chocolate nice cream.

Let’s get started!

What you’ll need:

-At least 2 frozen bananas. (If they are not frozen, this will not work. We broke up the bananas into several pieces and stored in a tuba wear dish.)

– 1 tablespoon of cocoa powder

-1 1/2- 2 tablespoons of natural peanut butter

-blender

Processed with VSCO with hb1 presetStart by placing the banana pieces one by one into your blender. Pulse these chunks little by little until you have a smooth consistency. It’s okay to add a bit of water or almond milk to help the blending.Processed with VSCO with hb1 preset

Processed with VSCO with a6 presetBegin to add in your cocoa powder and peanut butter.Processed with VSCO with hb1 preset

Processed with VSCO with hb1 presetBlend these ingredients until fully mixed together. And there ya have it! Yup, it was that easy for a healthy sweet treat. Best part? You’ll hardly taste the difference, plus your body will thank you later! We topped our nice cream with a few raspberries to make it just perfect.  Serve immediately. Processed with VSCO with hb1 preset

Recipes

DIY Sushi

December 28, 2016 — by Chelsey Bishoff

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Sushi has been a favorite snack loved by many for years. But have you ever tried to make it yourself at home? It’s so much easier than you think. We decided we would spend the night in with family and friends making our favorite meal… and we must say, it was A LOT more pleasing to the wallet. We were able to feed 7 people AND have enough for more rolls the next day! Who doesn’t love that?

What you’ll need:

Sushi rice (cook this as it reads on the box. This takes about 20-30 minutes to cook fully, so you want to have this ready to go on the stove before anything else)

-1/3 cup Rice vinegar,  2 tbsp of white sugar, 1 tbsp of salt

-Seaweed sheets

-Your choice of seafood (Shrimp, crab, salmon)

-Your choice of cucumbers, avocado and cream cheese (or all of the above!)

-Sushi sauce

-Aluminum foil

Start by cutting up your ingredients into long slithers.Processed with VSCO with hb2 preset

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Processed with VSCO with hb2 presetOnce your rice is done cooking, add your mixture of the rice vinegar, salt and sugar as listed above.Processed with VSCO with hb2 presetMix this together evenly, then press the rice into a thin layer on your seaweed sheet. Make sure to place your seaweed sheet on aluminum foil in order to roll the sushi later. Use the rice vinegar on your fingers to help the rice from sticking to you.Processed with VSCO with hb2 presetPlace your ingredients of choice in the center of the sheet.Processed with VSCO with hb2 presetTake your foil and use it to roll your seaweed sheet. Take the first end of your seaweed sheet and hold your ingredients in place with your fingers. Let the end you are rolling, meet the ingredients and fold tight. You will have to roll over once more.Processed with VSCO with hb2 preset

Processed with VSCO with hb2 presetOnce you have your sushi roll, cut into slices.Processed with VSCO with hb2 presetPlace together and drizzle sushi sauce on top, and you’re ready to serve!Processed with VSCO with hb2 preset

Recipes

Christmas Tree Waffles

December 21, 2016 — by Chelsey Bishoff

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We have for you the perfect way to start your Christmas Day! Who doesn’t love fluffy waffles in the morning? Enjoy a Christmas breakfast with your loved ones thanks to this festive waffle recipe! We’re making your holiday season a little jollier. Follow along to see just how we did it so you can bring it home to your kitchen.

First you will want to make sure and grab:

-Waffle maker

-Pancake mix

-Butter and water

-Sprinkles, bananas and whipped cream

-Green food dye

Let’s get started!

Start by adding 2 cups of pancake mix. This makes 4 waffles. If you are dealing with a bigger crowd, add as much mix as desired.Processed with VSCO with a6 presetYou will then add 2 tbsp of butter or oil and 1 1/2 cups of water. Mix this until all lumps are gone. Once mixed well, add in your green food coloring. You will need a generous amount to get a rich color.Processed with VSCO with a6 preset

Processed with VSCO with a6 presetOnce you have reached your desired color, pour your mix into the waffle maker.Processed with VSCO with a6 presetLeave your mix in until the steam has gone away. This is when you will know the waffle is finished cooking. Cut the waffle into fours. Then, stagger them one by one to create a tree-like shape. (As shown below)Processed with VSCO with a6 presetYou can use whatever toppings you would like. If you’re cooking for a crowd, it may even be fun to set out an assortment of toppings and have people create their own! We chose to use these mini chocolate filled sprinkles. We then topped the tree with a dab of whipped cream and lined the bottom of the tree with slices of banana. YUM!Processed with VSCO with a6 presetAdd some syrup and dig in!Processed with VSCO with a6 preset

Recipes

Holiday Peppermint Sugar Cookies

December 19, 2016 — by Chelsey Bishoff

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Take your average, everyday sugar cookies, and add some holiday cheer! The holidays can be stressful enough with bustling around, so we are all about easy-peasy this year. Bring these cookies to any get together with friends and family. Trust us, these are a crowd favorite and Christmas classic!

What you’ll need:

-Store bought sugar cookie dough

-Vanilla icing

-Holiday cookie cutouts

-Candy canes and sprinkles

Processed with VSCO with a6 presetStart by rolling out your dough. Begin to press in your cutouts. We chose to use a snowflake, a stocking and Christmas tree!Processed with VSCO with a6 preset

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Processed with VSCO with a6 presetPeal your cookies cutouts away and place on baking sheet.Processed with VSCO with a6 presetSpread your cookies out evenly to insure they won’t collide in the oven. Pre heat oven to 350 degrees and bake until golden brown. (About 10-12 min)Processed with VSCO with a6 presetOnce baked to your liking, let cookies sit and chill for 10 min. When they have cooled down, start the icing!Processed with VSCO with a6 presetTop the cookies with peppermint crumbles from your candy canes, along with sprinkles!Processed with VSCO with a6 presetPlace the freshly baked cookies on your favorite holiday plate and now they’re ready for sharing!Processed with VSCO with a6 preset

Recipes

S’mores Cookie Skillet

November 20, 2016 — by Chelsey Bishoff

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Cookies are a crowd favorite of any movie night in, but have you ever transformed your average cookie into one huge, delicious s’more?! Here we will show you how to make the easiest, yummiest treat for you and your friends to enjoy! We made a S’mores Cookie Skillet. The overall time for this is about 15 minutes. Sounds simple enough, right?

Here is what you’ll need:

  1. Skillet
  2. Marshmallows
  3. Store bought cookie dough
  4. Chocolate chips
  5. Graham cracker crumbs

Processed with VSCO with a6 presetStart by putting about half a tube of cookie dough in the center of the skillet. You want to press it down evenly in the middle of the pan, but do not press the dough to the edges. The cookie will expand in the oven.Processed with VSCO with a6 presetOnce evenly pressed, place into the oven at 350 degrees. We like to bake our cookie for about 10 minutes, to keep the center gooey. However, you can bake however long you desire.Processed with VSCO with a6 presetTake the skillet out when the cookie is baked to your desired gooey-ness. Then, cut your marshmallows in half and fill in all over the top of your cookie!Processed with VSCO with a6 presetSprinkle chocolate chips all over the top.Processed with VSCO with a6 presetThen do the same with the graham cracker crumbs!Processed with VSCO with a6 presetTurn the oven to broil and place the cookie skillet back in the oven for about 1-2 minutes. (Just long enough for the marshmallows to golden.) So just keep an eye out.Processed with VSCO with a6 presetYummy! Time to dig in for a gooey treat. Enjoy! *Pair this treat with the indoor campfire made in the blog before this! It makes for a perfect camping night indoors!!Processed with VSCO with a6 preset

Recipes

Chocolate Covered Apple Pops

September 26, 2016 — by Chelsey Bishoff

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Here’s a treat that everyone can enjoy! Why? Because you pick the toppings! Personalize your treat with your favorites. We’re going to show you how to create the most delicious, no-bake snack! Tag along to see how we made our Apple Pops this season.

What You’ll Need:

  1. 3-6 fresh apples ( depending on how many you are making)
  2. White chocolate chips & milk chocolate chips
  3. Coconut Oil
  4. M&M’s or your favorite candy
  5. Mini oreos
  6. Large pretzels
  7. Large popsicle sticks

Pour 2 cups of milk chocolate chips into a mixing bowl. Then add  1 1/2 tablespoons of coconut oil. Microwave this for about 1 min. Mix until smooth and silky.

Pour 1 cup of the white chocolate chips into a mixing bowl. Then add 1 tablespoon of coconut oil. Repeat the microwave steps as you did before.

 

When cutting the apples, make your slices at least half an inch thick in order to fit a popsicle stick later.

 

Once sliced, cut a small slit into the bottom. Then insert the popsicle stick.

 

Dip and cover apple in milk chocolate.

 

Take a spoon and begin to drizzle the white chocolate onto the dipped apples.

 

 

 

Here’s the fun part! TOPPING TIME. Take whichever treats you picked, and begin to cover the dipped apple pops.

 

 

 

Once they are all covered to your liking, refrigerate for 12-15 min. Enjoy!

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Recipes

Pumpkin Spice Latte

October 9, 2015 — by Griffin Thall

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It’s not officially fall until you’ve had your first sip of a pumpkin spice latte, right? Save some bucks (and a few calories) and follow this recipe which, unlike the one from Starbucks, actually has pumpkin in it!

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Ingredients

Makes 2 drinks
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice, plus more to garnish
Freshly ground black pepper
2 tablespoons sugar
2 tablespoons pure vanilla extract
2 cups whole milk
1 to 2 shots espresso, about 1/4 cup
1/4 cup heavy cream, whipped until firm peaks form

Equipment

Mixer, whisk, or hand blender, to whip cream
Saucepan
Wooden spoon
Whisk
Blender
Espresso maker or coffee maker

Instructions

1) Heat the pumpkin and spices: In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it’s hot and smells cooked. Stir constantly.

2) Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup.

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3) Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over.

4) Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.

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5) Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.

(Recipe via the kitchn)

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Combine these bracelets for a PSL-inspired wrist:
Seed Bead Adobe
Solid Neon Orange
White Braided
Day at the Fair
Gold Metal Cuff Seafoam

Share this post if you love Pumpkin Spice Lattes!

Recipes

Strawberry Coconut Chia Popsicles

September 9, 2015 — by Griffin Thall

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Who knew popsicles could be good for you? Hold onto what’s left of summer with these super easy and protein-packed pops.

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Ingredients:

Makes 10 servings
2 cups unsweetened coconut milk
4 tablespoons organic chia seeds (We Love Mamma Chia!)
1½ cups diced strawberries
1/2 cup shredded coconut
2 tablespoons honey (more or less depending on taste)

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Directions:

1) Combine all the ingredients in a bowl with a spout (makes pouring easier).

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2) Stir until the chia seeds are evenly spread throughout mixture.

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3) Refrigerate for 4 hours or until the chia seeds begin to expand.
4) Pour the mixture into popsicle molds (or plastic cups with a popsicle stick inserted in the middle) and freeze overnight.

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5) Enjoy a healthy sweet treat whenever you need a cool dose of summer!

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Recipe via A Happy Food Dance

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Recipes

Vegan Coconut Cucumber Mint Popsicles

June 8, 2015 — by Griffin Thall

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Cool off with these healthy Vegan Coconut Cucumber Mint Popsicles with a surprise ingredient to give you an extra boost of nutritious power – turmeric! Thanks to our friends at Temple Turmeric for this yummy recipe.

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Ingredients:
1 13-14 oz can of Coconut Milk
8 oz Temple Turmeric Coconut Nectar Elixir
1/4 C Fresh Mint
2/3 C Grated/Shredded Cucumber – We used one 5-6 inch cucumber
1/2 Lime, juiced
2 Tbls. Coconut Nectar, Agave or Raw Honey

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Directions:
1) In a bowl, mix coconut milk and Temple Turmeric Coconut Nectar Elixir.

2) Thinly slice a small handful of mint and add to the coconut mixture.

3) Grate the cucumber using a cheese grater and add to the coconut mixture.

4) Squeeze 1/2 a lime and add your choice of sweetener into the mix. Stir until well-combined.

5) Pour the mixture into your favorite popsicle molds and freeze until solid.

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Follow Temple Turmeric for more yummy recipes using power-packed turmeric.

Share this post if you want to try making your own popsicles!