Easy Asian Beef & Noodle Soup
This past year, Pho has become a staple in The Rogers household. At least twice a month after church, Pho is consumed. The broth is like no other soup. It truly is craved by everyone in my family. One night during the week my daughter asked for it, and I didn't want to leave the house again, so I went to my #1 resource, Pinterest. This gem of a recipe popped up, so I decided to go for it. OMG! Easy to make and absolutely delicious! It isn't Pho, per se, but the flavors are fantastic! Smiles, full tummies, and requests to make it again make this recipe blog worthy!
I did make a few changes. One of them is big - I doubled the beef stock suggested. To me, it is necessary so that your soup isn't noodles with a bit of broth. I like the broth, and as you can see from my pictures, I feel it's the right proportion. I also doubled the mushrooms suggested. We love mushrooms in this house, but you do what makes you happy. I also subbed 4 shallots for the 1 large onion suggested. I added a big squeeze of lime juice and a dash of hoison sauce at the end. We love a lot of acid in our family, so on just about everything we add lemon or lime juice! Again, this is personal preference. I hope you make this and enjoy it during these cold winter months!
For the full recipe, go to www.jennaseverythingblog.com/2011/03/30/easy-asian-beef-noodle-soup/
In the Rogers house, it's always #yumyumtime
Almond Joy Granola
I have a new obsession. Honestly, it's an old obsession rekindled! I have always loved granola, but this recipe takes it to a whole other heavenly level! It's crunchy, nutty, slightly sweet, and full of that yummy coconut flavor. Oh my word, it's good! My dear friend made this granola for an essential oil extravaganza we hold called OilyPalooza, and I couldn't seem to stop eating it! I actually texted her from the event asking her for the recipe. She added some Cinnamon Bark Vitality oil to the mix, which was an absolutely lovely addition. Totally optional, but incredibly delicious! My younger daughter loves the Love Crunch brand of granola that is similar to this recipe, but not as good. Plus, you can make much more for less money. Just being honest. We've been enjoying this on top of plain greek yogurt, ice cream, straight out of the container, and today I had it with some unsweetened almond milk. You can't go wrong! Yum yum!
When my friend told me she got the recipe from the Minimalist Baker, I wasn't surprised. She is one of my all time favorite bloggers. Talk about amazing recipes, she is top notch! Follow the recipe exactly as she says, and you'll be enjoying this granola in no time! Use high quality ingredients and you'll get a high quality product! Toasting the almonds is critical to get that toasty, nutty crunch! The recipe gives you options to use, so I'll tell you what I tried because it turned out perfectly. I used coconut oil, organic cane sugar, pure maple syrup, homemade almond butter, and Enjoy Life mini semi-sweet chocolate chips. Perfection!!! minimalistbaker.com/almond-joy-granola/
Moroccan Lemon and Cardamom Meatballs
I love to try new combinations of flavors, so when I ran across this recipe, I had to try it. I've had it sitting in my recipe folder for over a year. I new it wouldn't be a super fast dinner, but it didn't take as long as I expected. Other than ground lamb, almost all other ingredients I have as staples in my kitchen, so this didn't take extra trips to the store either. My girls are open to trying new foods, so I will just say that if your kid has texture issues, this may not be the meatball for them. There are chunks of red onion, herbs, pine nuts and feta, so it's not a smooth meatball. Having said that, I liked the variation in texture. It was interesting and exploded with flavor in your mouth! My girls loved it (even my cheese hater)! I didn't have many options in my pantry to serve the meatballs with, so I opted to go with quinoa pasta, which turned out great! Next time, I may choose couscous, quinoa, or orzo to serve it over. I'm so excited that I have some leftovers because it's going in my belly for lunch today! For the recipe, please visit https://theviewfromgreatisland.com/moroccan-lemon-cardamom-meatballs
Lemon Cranberry & Pistachio Cashew Cheese Ball
During the holidays, there are an abundance of opportunities to bring an appetizer to share with friends and family. I was getting ready to go to a New Year's Eve party, and a dear friend had emailed me a recipe she knew I would love. Well, she was right! I love trying new things, and since I was already given a raving review on this recipe, I felt comfortable taking it! I love to surprise friends with tastes they wouldn't normally enjoy on their own. A cashew cheese ball is one of those items. I am not vegan, but I appreciate the incredible flavors that can be combined to create lovely textures and flavors. What I love most about this cheese ball is that it can lean both sweet and savory depending on what you serve it with. It is mild and absolutely delicious. It is creamy, lemony, and because it has some nutritional yeast in it, it has a very slight cheesy flavor. Rolling it in pistachios and cranberries lends itself to be served with something sweet like apple slices or figs. Or, if you'd rather it be more on the savory side, serve it with some veggie sticks or crackers. Either way, this recipe is a win! For the recipe, please visit https://theplantphilosophy.com/lemon-cranberry-pistachio-cashew-cheese-ball/. ENJOY!
Vegan Mushroom Stroganoff by The Blender Girl
In my last post, I featured Keto Biscuits and I mentioned topping my biscuits with this crazy delicious mushroom stroganoff by The Blender Girl. I always make more than the recipe calls for because it is amazing as leftovers. Because it doesn't have any fat in it other than the cashews, it doesn't separate when refrigerated. Nice! The sauce is creamy with a deep, rich flavor. You'd never know you could get this flavor from the ingredients in the recipe, and it's good for you! Healthy, luscious and easy - I'm in!!!! It's recipes like this that inspire me to try new things. This sauce is delicious over pasta (I love to serve it over chickpea pasta or quinoa pasta) with a little fresh Italian parsley and grated parmesan, over biscuits, and even over grilled chicken.
When you realize that all you have to do is saute some onions and mushrooms, then throw the rest of the ingredients in a high speed blender, it truly couldn't be easier to make. This is definitely a go to recipe for me during a busy work week, and it's a great way to use up some mushrooms.
For the recipe, download the file here:
Be on the lookout soon for my older daughter to join in my blog. She is a serious baker, and wants to share her sweet creations with you!
Keto Friendly Cheesy Biscuits
Do you love biscuits like I love biscuits? Ultimate comfort food, in my opinion. These low carb biscuits truly satisfy! The flavor is truly decadent. With Thanksgiving coming up this week, I wanted to share this recipe as a healthier and more flavorful alternative to your typical dinner roll. Make a double or triple batch if you're hosting so you can serve them for breakfast the following morning with my next idea. Now for a Shelley twist, I'm going to take this simple recipe and take it over the top! Hang in there with me!
I find inspiration from so many places. Recently I purchased the Blender Girl cookbook all because of a Vegan Mushroom Stroganoff recipe I found on Pinterest. I'm not vegan, vegetarian, paleo, or any other label. I like to eat real food. Healthy food that makes my body feel good. Plus, anytime I can utilize my BlendTec to make dinner prep easier, I'm ALL IN! I made the mushroom stroganoff recipe and fell in love with this author. Like I said before, when you can take a typically fatty, heavy dish, and make it just as luscious using healthier ingredients, you have my attention.
Just last week, I made the mushroom stroganoff and served it over quinoa pasta with some grilled chicken. The next morning I was craving that sauce so I thought, how else can I utilize it? My youngest had just made these biscuits the day before, so I thought, wouldn't it be delicious to serve the sauce over biscuits with an over medium egg and some breakfast sausage? To say it was insane is an understatement. I sat here at the kitchen table by myself oohing and aahing, knowing I would have to share this with you. You get a double dose of recipes today.
To make the biscuits, click here:
To make the mushroom stroganoff, click here:
I'd love to hear your feedback, so if you make these recipes, holler at me!
Toxin Free Nail Polish?!?!
I posted last week about some of my favorite makeup from withSimplicity. Well, now they've just launched a nail polish line FREE of 15 chemicals found in most store bought nail polishes! And just look at the colors!!!! They're beautiful! They even have a PLANT-BASED nail polish remover! I'm in heaven! Check them out at bit.ly/2BVZ5g8 and enter Shelley10 at checkout. Preorder by Sept 14 for free shipping! I can't wait to get mine!
Dragon Fruit Chia Seed Pudding
My daughters both share the same excitement about food that I do. Yesterday my older daughter and I went to Central Market to get fresh Cod and left with $270 worth of food. My family knows that if I say I'm going to Central Market, Whole Foods, or Costco, I will not leave there without spending at least $200. They can't get mad at me when they know this to be true.
While there, my daughter saw a dragon fruit and said she really wanted to try one. I told her to grab one. Have you ever tried dragon fruit? It is very pretty to look at as it has white flesh with black specks that look like chia seeds. Texture is similar to kiwi, very soft, and it is mild in flavor and slightly sweet. As soon as we got home, she was on Pinterest looking up recipes with dragon fruit. She found one for dragon fruit ice cream and showed it to me. It had 1 cup of sugar in it. I told her, I love your passion, but try again! Or take that recipe and tweak it to be healthier. She took that challenge on like a champ and literally created her own recipe. Again, for this recipe a high speed blender is recommended. It came out so good I had to blog about it! I asked for her to write it out for me, so here we go!!! Not only did she come up with one recipe, but 3!
Dragon Fruit Ice Cream/Sorbet/Chia Seed Pudding
If you want to make chia seed pudding:
I hope you try my sweet baby's creation. Comment and share your thoughts! We'd love to hear them!
5-Minute Raw Caramel Sauce
Let me start out by saying that I've never been a HUGE caramel fan because it's just so sweet, or so I thought! When you make it yourself, you have control over the amount of sweetness or even saltiness that it contains! That's one of the huge benefits of cooking; you can cook to your palate!
My girls are huge fans of caramel and anything sweet, really. My challenge as a mom, just like all of you out there, is to control the sugar intake. I encourage my girls to find, or invent, a healthier alternative to recipes that are full of sugar. They do a really good job of it! This recipe is one that even I indulge in a bit because it's just THAT GOOD! The ingredients make my jaw drop - who would have known that dates and cashews mixed together with pure maple syrup could create such a luscious sauce! Incredible!
I love to create my own recipes, but I am inspired constantly by other amazing people online. Pinterest has been my cookbook for years, but sometimes I will find someone whose recipes just keep popping up as favorites. When that happens, I buy their cookbooks! My latest purchase is The Blender Girl by Tess Masters (theblendergirl.com). If you don't follow her on Facebook at The Blendaholic, I beg of you to do so! Tess must be a long lost sister of mine because she speaks to me with every recipe she has! Considering her cookbook title, she is a huge proponent of a good quality high speed blender! You all know that I love my BlendTec, and I know that VitaMix is also a great option. These blenders are life changing and worth every cent! Put it on your Christmas list this year!
Now, here's what you've been waiting for, the recipe. These ingredients are staples in my pantry because they are very versatile and can be used in many healthier sweet treat recipes. Here are a few hints to make this sauce perfection every time: soak your dates in warm water for 5 minutes to soften them up, use good quality ingredients (organic preferred), and using a high speed blender is required for this to come out smooth and creamy. If you have a regular blender, I cannot guarantee it will produce the same lusciousness.
Follow the recipe exactly the way it's listed first time, then you can tweak it to your taste later. You can add more or less of the maple syrup and more or less of the salt. I think it's pretty fantastic the way it is! Think of all of the ways you can use this sauce: as a dip with apples, over greek yogurt, on chia pudding, over ice cream, as a dip for pretzels or shortbread cookies, and so much more! Let your mind run wild! I personally just want to eat it off of a spoon. Shhhh, don't tell!
RAW CARAMEL SAUCE
5-MIN CARAMEL SAUCE you can make in your blender. This is one of the most popular recipes from The Blender Girl cookbook.
1/4 cup (60ml) unsweetened almond milk
1/2 cup (120ml) plus 1 tablespoon pure maple syrup
1/2 cup (80g) firmly packed chopped pitted dates, soaked
1/3 cup (47g) raw unsalted cashews
1 teaspoon vanilla extract
1/2 teaspoon natural salt, plus more to taste
Throw everything into your high-speed blender, and blast on high for 30 to 60 seconds until smooth and creamy.
I hope you enjoy this as much as I do!
I'm sure I'm not the ONLY one out there who could live on chips and queso! Raise your hands! I know you're out there!!!! Although I'd love to eat it daily, my waistline says otherwise. My heart skipped a beat when I was introduced to vegan queso. The first time I was told about it, I won't lie, I was extremely skeptical. I mean, how can you make a cheeseless queso that actually tastes good and satisfies that craving? Well, it exists, and it's darn good my friends! Like good enough to actually make it into my SideKicks cookbook! Not only that, but it's very versatile! My favorite way to eat it, other than straight up with chips, is over warm zucchini zoodles! You will read the ingredients and think I've lost my marbles, but I promise you, it's amazing and you will thank me later! The key to this "queso" is to have a really good high powered blender. Bonus if you have one with a heating function like my BlendTec does. I can make this in less than 5 minutes, and it's hot and ready to eat. If your blender does not have a heating element, then you will want to warm it on the stove before eating. Ready for your mind to be blown? Here we go:
8 oz water
1 Tbsp lemon juice
1/3 cup raw, unsalted cashews
1/3 cup raw, unsalted almonds
1/4 cup nutritional yeast
1 tsp onion powder
1 tsp salt
1/4 tsp paprika
A few dashes of your favorite hot sauce (I love Valentina or Cholula)
Add all ingredients into blender in order listed. Run on high speed for 180 seconds. If your blender does not have a heating function, you will want to heat it on the stove to warm it up. Serve over zoodles, noodles, with tortilla chips, over nachos, or on any recipe that would be enhanced with a cheese sauce. Adding in some jalapenos or Hatch green chiles after blending would be an EXCELLENT idea too! Yum!