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LittleMrsOrganized

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Category Archives: Foodie Friday

This smoothie has been my breakfast almost every morning since the juice fast! It’s quick, healthy AND it actually keeps me full until lunch! I make this super easy smoothie in my magic bullet blender but any blender will do…

WHAT YOU’LL NEED
-1 large ripe banana
-crushed ice
-scoop of almond butter
-soy milk

WHAT TO DO:

-Fill the bottom of the cup or blender with crushed ice (or ice cubes and crush them up a little). I use about 1/2 cup of ice, you can adjust this depending on how thick/icy you want your smoothie.

-Peel the banana, cut or just pinch the banana into several pieces and add to blender

-Add a scoop of almond butter, I use somewhere between 1-2 tablespoons.

-Pour in some soy milk, I use about 1/2 cup. Again, just adjust this depending on how thick you want your smoothie.

-If there’s space at the top of my magic bullet cup I’ll top it off with a little more crushed ice.

-Blend and enjoy!

I recently got some Aria Protein Powder – yummy Vanilla flavored – and have started adding that to a post-workout smoothie. I did pretty much everything the same as above but added 20-30 frozen blueberries and 2 scoops of the protein powder (I call that one Vananaberry – bahaha). Today I made it with just ice, protein powder, strawberries, blueberries and soy milk. Can’t wait til summer when I can get fresh, juicy strawberries!

Anybody else have a tried and true smoothie recipe? Or an unexpected delicious ingredient?

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Since I did the 7 day juice fast and embarked on a low fat, low sugar, clean diet I’ve been trying to alter my favorite recipes. Some still need more tweaking…such as the (very dry) peanut butter cookies that went into the trash last week 😦 Throughout the week I’ve been making a banana smoothie every morning for breakfast (I’ll share that soon), but on the weekends I like something a little more time consuming and hearty. So I set out to create a delicious and HEALTHY pancake recipe…I compiled and combined several recipes and made a few changes of my own and tried round one of Hearty Pancakes…and the search ended, they were yummy! So naturally, I couldn’t wait until Friday to share my recipe…Enjoy~~

YOU WILL NEED

– 2 eggs, lightly beaten

– 2 cups soy milk (I used vanilla, but plain is fine too)

– 1/2 cup wheat germ

– 2 teaspoons baking powder

– 1/2 teaspoon salt

– 1  1/2 cups whole wheat flour

– 2 packets stevia (this measured out to be just under 1 tsp)

– Optional: You can add 2 tablespoons of canola oil if you prefer thinner, crisper pancakes. This is a very thick batter, so even adding the oil will not make them as thin as traditional pancakes. I made half without, then added 1 tablespoon of oil to the remaining batter for experimental reasons and both were yummy.

WHAT TO DO:

– Whisk eggs in medium mixing bowl– Add all ingredients to mixing bowl and combine with hand mixer-Use a measuring cup to scoop 1/2(ish) cupfuls of batter onto a skillet or griddle heated to medium-Flip when the little bubbles that form begin popping– Flip and cook for about an equal amount of time on the other side…I just peel up the edge with the spatula to checkThis recipe made 9 pancakes (I dropped one on the floor…the dog approved)

I planned on topping these with fresh fruit but the blackberries and raspberries I got 3 days ago were furry 😦 So (a small amount of) maple syrup it is…

AND I get to squeeze in a little bit of organization! Since it was just me eating these this morning (well, and the dog) I had six pancakes left over. I packaged the pancakes two to a bag on small paper plates for a quick weekday breakfast! Not sure how well they will heat up so I’ll come back with an update, I froze one bag to test that out too.

 

…speaking of organization, I have been working on an awesome bedroom closet project…details this week!

 

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Several people have asked for details on the juice fast I did last week, so here it is!

A LITTLE QUICK INFO FIRST:
-I spent about 5-7 days preparing for the juice fast (more info on that below)
-I spent 7 days on the juice fast
-I drank homemade almond milk every evening (recipe below)
-I spent about 2 days coming off of the fast/reintroducing solids (more info on that below)
-I went into this fast wanting to reset my dietary habits and cleanse my body, by the end I had lost 11 lbs. (yay added bonus!)

PREPARING FOR THE JUICE FAST:
ONE WEEK BEFORE: begin to reduce caffeine, sugar, alcohol, processed foods and white breads in your diet. If you’re a big coffee or soda drinker, make sure to cut back slowly to avoid caffeine withdrawal headaches! DO NOT START THE JUICE FAST THE DAY AFTER EATING A BUNCH OF PROCESSED FOODS AND DRINKING A BUNCH OF ALCOHOL! (you will be miserable)

WHAT YOU’LL NEED:
-A juicer (I’ve been using the Jack LaLanne Power Juicer for almost two years and love it!)
-A blender if you plan on making your own almond milk. (I used my magic bullet blender)
-Raw almonds
-Agave or stevia sweetener, if you’re going to need sweetener in your almond milk (and a pinch of salt)
-LOADS of fruits and veggies (details on this below)

A TYPICAL DAY ON THE FAST:

–>WHEN YOU WAKE UP: Drink a cup of warm water with a slice of lemon (in the water).

–>SHORTLY AFTER: Drink a green juice…below is one of my favorites, but as the days went on I got creative with it. I spent some time Googling “homemade green juice” to familiarize myself with green juice ideas.

:::::MY FAVORITE GREEN JUICE:::::

-small handful spinach

-1 pint blueberries

-1 granny smith apple

-1 lemon

Wash spinach, blueberries and apple. Cut peel from lemon. Cut everything to fit into your juicer and run it through.

So, about green juices…some people love them. They grow on ya, seriously. Mixing in things like blueberries or pineapple will really help. I still don’t LOVE them, but I do usually enjoy them…especially when you’re hungry 😉 A few things that helped me was to add a few ice cubes and drink through a straw.

–>A FEW HOURS LATER: Drink a fruit juice…the options are seriously endless here. I made sure to keep a lot of apples on hand, they go with pretty much anything and produce a lot of juice. Some things I read said to avoid oranges, I ate them but you can do some research and use your own judgement. Strawberries sweeten grapefruit really well. Don’t be afraid to mix veggies into the fruit juices…carrots, apples and ginger are pretty good. Really get creative!

–>KEEP JUICING: I tried to get in 2 green juices and 2-3 fruit/other juices a day. Just make juice whenever you are hungry, the first few days this may be more often. Drink herbal tea throughout the day, Yogi tea makes some delicious detox and fasting teas. DRINK LOTS OF WATER! LOTS!

–>TWO HOURS BEFORE BED: Drink almond milk – yummm. I would usually make mine earlier in the day and keep it in the fridge so it would be nice and cold when I was ready to drink it. It will keep for four days in the fridge.

::::ALMOND MILK::::

(makes one serving)

2 tbsp. almonds (roughly)

1 tbsp. agave (I used less)

tiny tiny pinch of salt

1 1/4 cups water

Put all of this into the magic bullet or high speed blender. I left mine running for about 1 minute to make sure the almonds got chopped up really fine. Either store in the refrigerator (I promise I’m not advertising for the magic bullet but I do have to say I love how you just screw a lid on the container you blended it in and put it right into the fridge)

Before you drink it: Strain through a juice strainer to remove the almonds chunks. Now sit down and enjoy your reward 🙂

…and repeat it all again tomorrow!

FUNCTIONING IN THE REAL WORLD:

The first couple days that I was doing the juice fast I made sure my schedule was pretty empty. Day 3 and 4 I was able to go home and make juice around lunchtime. Day 5 I made the mistake of having no plan, except hoping that the smoothie place across the street made juice – they don’t. So, after one day of squeezing the juice from an orange with my hands in the break room at work…yeah…I stocked my fridge up with a few bottles of  Naked Green MachineAlso, I’ve read that watermelon is the best thing to eat if you just absolutely must eat something (because of it’s high water content). Day 6 I had a small headache right before bed, it was the first headache I’d had the whole time! I ended the fast the next day because I believe my headache was due to not drinking enough juice/calories (I had gotten to the point where I only needed 2, maybe 3 juices a day to keep my hunger satisfied). I came to realize that hunger will pass, drink some water and wait a little bit and that “I must eat right this minute” feeling will subside. Day 5 and 6 I had some aching in my legs and ankles…do a bit of research on toxins leaving the body and old injuries healing.

COMING OFF THE FAST:

The best “first meal” is an apple – DO NOT GO OUT AND EAT AN ACTUAL FULL MEAL! I sat down at the table with an apple cut into several slices and spent about 20 minutes really enjoying every last bit of that apple. Chew it very well, remember that your body is used to juice. A couple hours later I had a juice (of anything that sounds yummy). Then I had some pineapple, in the same slow way that I enjoyed the apple. Next, watermelon. Juice in between all of these “meals” or when you are hungry and drink your almond milk at night.

Day 2 I did the same thing but for dinner I had a bit of homemade guacamole and flax tortilla chips.

Day 3 off of the fast I had a smoothie for breakfast (banana, almond butter, agave, rice milk and ice), a Naked Green machine juice for lunch, homemade juice for a snack and a normal dinner – Normal meaning, tilapia and asparagus on the grill, baked sweet potato fries and homemade guacamole with flax chips.

Day 4 I did the same for breakfast, lunch and snack. For dinner I made a panini with one slice of whole wheat bread, tomato, lettuce, one slice of turkey and a little leftover guacamole. One the side I had a few olives and 6 or 7 leftover sweet potato fries.

Day 5 (today) I did the same for breakfast, lunch and snack and plan on having another light dinner. The key is to eat small portions, and honestly you probably won’t be able to eat much without feeling stuffed.

BEST WISHES TO ALL WHO GO FOR IT! 

COMMENT ON THE RIGHT WITH ANY QUESTIONS…OR COMMENTS, OF COURSE!


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It’s that time of year…pumpkin pies, hot soups and apple butter! This super easy recipe is made in a slow cooker…

APPLE BUTTER

YOU WILL NEED:

-6 lbs. apples, peeled, cored and sliced

-2 cups sugar

-1 cup brown sugar

-1/2 cup water

-1/4 cup apple cider vinegar

-1 tablespoon cinnamon

-1 teaspoon cloves

-1 teaspoon allspice

-1 teaspoon nutmeg

WHAT TO DO:

-Begin by peeling, slicing and coring the apples…Clean-up tip: Line a large pot with a grocery bag to scoop cores and peels into as you go along…-Add apples, water, sugars, vinegar, cinnamon, cloves, allspice and nutmeg to slow cooker…go ahead and turn the cooker to a high heat so things can begin softening/mixing together…

(I thought I had ground cloves but they were whole, so I just chopped them up in the magic bullet. I will warn you: the cloves made a filmy residue on the magic bullet container that won’t scrub off, so just make sure you have a container you can dedicate to spices and grinding)

-Stir this all together the best you can, because my Crock-Pot was full to the top I was pretty much just turning the apples into the mixture to coat it all evenly…-Cover and cook on high for 3 hours

-After 3 hours reduce heat to low for 10-15 hours…this depends on consistency, the end product will vary depending on type and freshness of apples. If the apple butter is not thickening to your desire, you can remove the lid and let it cook for a few hours uncovered.

-Here’s what I did:

 *7pm cooked on high for 3 hours…

 *10pm cooked on low overnight…

 *8am I stirred the mixture together, I know removing the lid from a slow cooker is a no-no(because it lets the heat escape) but I wanted to make sure everything was mixed well since it was so full when it started. Left on high while I went to work…

  *4pm I used my hand mixer (on low) to break up any apple chunks and get that smooth consistency, an immersion blender probably would have been more efficient but I don’t have one and the hand mixer got the job done. Continued to cook on high with lid off…

  *5pm I started canning the apple butter! Processed in a hot water bath for 15 minutes. This batch made 8 jelly jars with a tiny bit leftover that I put in the fridge. I haven’t tried but have heard it freezes well too.

In real life they're all the same color...some are hiding in the shadows, and the jars in the back are nectarine jam!


A few weeks ago I made pickles for the first time ever! As soon as they sealed I tucked them in the back of the cabinet and tried to forget about them for a few weeks…it worked because it’s been 5 weeks and I just saw them and realized – it’s time to eat the pickles!! Being my first pickle making experience I decided to use the Ball Kosher Dill Pickle Mix, next time I plan on mixing my own spices. I used the small batch packet…I followed the directions on the back of the Pickle Mix but here’s a rough outline of how it went down…

Wash and cut the cucumbers, I laid a jar on it’s side on the counter to measure the length of the spears

Add pickle mix to water and vinegar on stove

(I sware I wash my pots and pans)

Pack spears into jars and ladle hot pickling liquid into the jars. Process in hot water bath for 15 minutes.

Now the hardest part…wait 4-6 weeks…I’m tellin’ ya…it’s super easy! If you’ve never made pickles and have always wanted to give it a try, I highly recommend goin’ for it!

THE TASTING…

I’ll start by saying YUM! I love pickles so I don’t know that it would take too much to please me though. I did notice that they could use a bit more crunch, next time I will add a bit extra pickle crisp. I would also like to add some fresh dill and, as I said, experimenting with my own spice concoction. Other than those couple things I would have to say I’m pretty pleased and am already thinking about the next batch!

Anybody made pickles lately? Have any tips or ideas about pickle making?

 

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Here’s a quick, easy and delicious breakfast or snack…This is perfect to make when you only have a few minutes but want a “wholesome” breakfast!

YOU WILL NEED:

-One egg

-One slice of your favorite bread

-Feta cheese (or shredded if you prefer)

-Pepper

-Spray oil

 

WHAT TO DO:

As you can imagine, very simple directions…

-Spray pan with oil-Use cap of spray oil to cut a circle out of the center of your bread-Turn burner on Med-High and fry the bread for just a minute by itself-Crack egg into center of bread, don’t worry if some spills over…and try not to bust the yolk like I did!-While that’s cooking, butter up the bread circle and toss it in the pan too!-Depending on how runny you like your egg, flip the bread after a couple minutes.

-Crumble feta on top and add some pepper-Cook until egg is consistency you like…

ENJOY!

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Finally pulled out the ol pasta machine!

After making ricotta cheese from this recipe here (YUM!) I was instantly motivated to make some sort of pasta to stuff it into…ravioli!

They weren’t all beautiful, and the sauce was better than it looked..here’s how it all went down…

MAKING THE PASTA DOUGH…

YOU WILL NEED:

-1  3/4 cups flour, plus extra for dusting

-Pinch of salt

-2 eggs, lightly beaten

WHAT TO DO:

-Measure and sift flour and salt onto the counter, yep…right onto the counter.

-Make a well in the center and pour in eggs…-Using your fingers start to add the flour into the egg, I don’t think there’s really any easy way to do this…just work quickly before the egg runs halfway down your counter!

-Knead for about 10 minutes.

-If your dough is too soft, add more flour. If it’s too firm, add a little water.

-Shape dough into a ball and wrap in plastic wrap, let rest on counter for 15 minutes.

 

MAKING THE RAVIOLI FILLING…

YOU WILL NEED:

-1 portobello mushroom

-1-2 tbsp. olive oil (or butter)

-2 cloves garlic

-1 cup ricotta

-1/2 block of frozen spinach  (A note on the spinach: I would recommend using cooked fresh spinach…although the end result was still very tasty, I think it would have tasted a lot…well, more fresh.)

WHAT TO DO:

-Chop up and saute the portobello in olive oil until they get all juicy…

-Prepare the spinach (thaw or cook depending on which route you went). Then chop it up…

ignore the portobello chunks on the knife 😉

-Mix the portobello, spinach and ricotta…

now refrain from eating that with a spoon 😉

TIME TO ROLL THE PASTA!

YOU WILL NEED:

-Prepared pasta dough

-A Pasta machine

-Extra flour for sprinkling on counter, pasta and machine to keep everything from sticking

WHAT TO DO:

-Pinch off half or 1/3 of the dough ball (leaving the rest in the plastic so it doesn’t dry out)

-Set the pasta machine to the thickest setting (Mine is a #7, you may want to read directions for yours).

-Basically, feed the dough into the rollers…-Fold it over and run it through on the #7 (or thickest) setting 2-3 more times

-Adjust down one thickness and run the sheet through 2-4 times, and so on until you get to the thinnest setting. This may mean cutting the sheet in half as it gets stretched out, just lay the other half on the floured counter and pick up with that sheet on the thickness level you were on.-Now here’s where I learned a few things…I did some online research on how to go about making the actual ravioli. First I tried this method…Line one sheet with “piles” of the filling, wet the area around the filling (with fingers or pastry brush) so pasta will stick together, then place the other sheet down on top and cut around each “pile” with a pizza cutter. Sounds easy enough right? Well not for me, I lost about half of my ravioli due to rips and oozes –not really lost, we fried ’em in some oil while waiting on the others to cook 🙂 One of my problems in doing it this way was that massively crooked edge on the top piece of rolled out dough, the other was trying to make sure every edge stuck down the right way at the same time…without ripping the sheet!
As I started on the next sheet, Mr.Logical suggested to do one row of filling down the middle, cut each one out and then wet edges and fold over! Genius! -I played with all kinds of different ways to “seal” these up, technically just the water and pressing it together is enough but I was too afraid of all of my hard work ending up as a watery soup when we cooked them. In the end, I prefer to just use a fork to crimp the edges…

-Carefully cook your pasta in a large pot of boiling water, remember that fresh pasta will cook faster.

-When they are done carefully scoop each ravioli out with a large slotted spoon, drain in a colander and place on plate.

-Top with sauce and freshly grated parmesan!

THE SAUCE…

So I wasn’t a huge fan of the sauce I made…basically I made an alfredo based sauce, sort of. I simmered some garlic and butter, and added some cream and parmesan. I’m being vague partly because I didn’t really measure any of it out and partly because I have a better sauce to suggest…

CREAMY MUSHROOM SAUCE

YOU WILL NEED:

-Mushrooms, I used baby portobello, but any will work

-1 cup heavy whipping cream

-Pepper (and salt, if you prefer)

-1-2 tablespoons of flour (if necessary…read below)

WHAT TO DO:

-Chop up and saute the mushrooms until they get all juicy – add minced garlic if you want (deja vu right?)

-Add cream and simmer until sauce begins to thicken.

-If sauce doesn’t thicken to your liking, stir in some flour – 1 tablespoon at a time.

-Add salt and pepper as you wish.

ENJOY!…and have a lovely weekend…

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