Tuesday, December 31, 2013

Dairy-Free Rice Pudding


Around the holidays, our family has a favorite traditional dessert. My dad started making it several years ago when he learned about the Danish tradition of eating rice pudding for Christmas. Apparently the tradition is to hide an almond inside the pudding, and then whoever finds the almond in their serving gets a special surprise gift. We haven't adopted the tradition to include the almond surprise, but we have all gotten hooked on this creamy, rich dessert. Every year, we continually ask our dad in the weeks leading up to our holiday visits when he's going to make his famous rice pudding so that we are sure not to miss out.

The original recipe is made by boiling the rice in whole milk, and then folding in with whipped cream. Unfortunately, in recent years my sister, mom, and I have developed an intolerance for dairy (insert sad face). But, instead of missing out on this favorite dessert, I decided this year that we needed to come up with a dairy-free alternative that we could enjoy along with everybody else. I figured that substituting any non-dairy milk to cook the rice in was an easy fix, but the challenge was what to do about the whipped cream. Then I discovered this awesome trick of making whipped cream using coconut milk, and knew that we were in business! The coconut cream is very similar to real whipped cream, and in this recipe it adds in a perfect kiss of coconut flavor. I'm looking forward to adding to our holiday tradition, and making this alongside my dad's version from now on!

Dairy-Free Rice Pudding
6 SERVINGS 
PREP: 20 minutes           COOK: 1 1/2 - 2 hours            READY IN: 2 1/2 - 3 hours


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 3/4 cup short or medium-grain white rice (such as Jasmine or Calrose)
  • 3 cups non-dairy milk (I used vanilla soy milk)
  • 1/4 cup + 2 tablespoons white sugar
  • 1/8 teaspoon almond extract
  • 1 can full-fat coconut milk (to make whipped cream, see directions below)
  •  2 cups frozen berries (thawed)

DIRECTIONS


  1. Combine the rice, milk, and white sugar in the top of a double boiler, with water in a saucepan underneath. Heat over medium-low heat on the stove top for 1 1/2 - 2 hours, keeping the rice and milk covered. Stir occasionally, and remove from heat once the rice is soft and the milk is mostly absorbed.
  2. When the rice is cooked, stir in the almond extract and set aside to cool. In the meantime, prepare the whipped coconut cream (directions below). When the rice has cooled, fold in the whipped cream. Serve in individual bowls topped with berries.
To make whipped cream with coconut milk:
  • Refrigerate a can of full-fat coconut milk overnight. (The coconut milk should be very cold in order to whip it.)
  • Open the chilled can, and drain off the liquid (you can save this to make smoothies, etc.). Put the more solid part of the coconut milk can in a small mixing bowl. Using a hand blender, whip the coconut cream for 3-5 minutes, until it starts to become fluffy (like whipped cream) and peaks form when you lift the beaters out.

NUTRITION FACTS



    1 cup serving    297 calories   11.6 g fat   43.4 g carbs    6.4 g protein    20.7 g sugar   

Enjoy!

Monday, December 30, 2013

Indulgence: Oreo Truffles

My husband's favorite treat to make over the holidays are Oreo Truffles (aka Oreo Balls). They are super simple to make and if you can hold yourself back from eating them all to share them with your friends and neighbors (which will be no small feat!), they will most definitely ask for the recipe. Just trust me on this one. These are definitely an indulgence, but before we kick in with our New Year's resolutions, let's keep this our little secret. Okay?


Oreo Truffles
25 SERVINGS 
PREP: 30 minutes           COOL: 30 minutes            READY IN: 60 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 14.3 ounce package of Oreos (do NOT use double stuf, it won't work as well)
  • 8-ounce package of low-fat cream cheese, softened
  • 16-ounce vanilla CandiQuik Candy Coating (vanilla almond bark also works)
  • Optional: chocolate chips for drizzling over the tops

DIRECTIONS


  1. In a food processor, finely grind all the Oreos. (They should look like coffee grounds when you're done. No large pieces should be found. If so, I usually let the kids sample those. :)
  2. In a medium bowl, combine the oreos and cream cheese until it's all mixed together.
  3. Form balls bout 3/4"-1" in diameter using your hands. Put on a plate and place in the freezer for about 15 minutes.
  4. Melt the CandiQuik when you're almost done with the 15 minutes of freezing. Dip the oreo balls in the chocolate and place on a cookie sheet lined with parchment paper. 
  5. Optional: Drizzle with melted chocolate.
  6. Place in the refrigerator for about 30 minutes to allow everything to set.

NUTRITION FACTS



    1 oreo truffle    192 calories   9.8g fat   25.7g carbs    1.5g protein    18.1g sugar   

Enjoy!

Cilantro Jalapeno Hummus

'Tis the season for appetizers and dips, yes? I feel like all I've been doing for the last two weeks is snacking. With New Years this week, let's cheers to one more week of snacking and then get back to meals and less eating. Who's with me? You will love this zippy hummus recipe if you like a little kick to your dips. It would even be delicious on a sandwich.


Cilantro Jalapeno Hummus
MAKES: 1 1/2 cups
PREP: 10 minutes           COOK: 0 minutes            READY IN: 10 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 15 ounce can garbanzo beans
  • 1/8 cup olive oil
  • 1 lime, juiced
  • 1 jalapeno pepper, seeds removed and chopped
  • 1 large garlic clove, minced
  • 1/2 cup cilantro, chopped
  • salt, to taste
  • pepper, to taste

DIRECTIONS


  1. Place all ingredients, except for the salt and pepper, into a food processor or blender. Blend until smooth.
  2. Season with salt and pepper to your taste.
  3. Serve with pita chips, crackers, veggies, or bread.

NUTRITION FACTS



    1/4 cup serving    53 calories   2.7g fat   6.5g carbs    2g protein    1.2g sugar   

Enjoy!

Friday, December 27, 2013

Holiday Pepper Jelly

I'm not a spicy person. Meaning - I don't ever eat spicy foods. I feel like too much spice masks the flavor of what I'm eating and just leaves my tongue and throat feeling a little bit sick for a few hours. BUT, this Holiday Pepper Jelly is the perfect amount of spice for these taste buds. A coworker made this pepper jelly for our staff a few days ago and it was gone before anyone could go back for seconds! Great to spread over some cream cheese and dip a few crackers in.



Holiday Pepper Jelly
6-8 HALF PINT JARS
PREP: 30 minutes           COOK: 15 minutes            READY IN: 45 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 3 cups red pepper, finely chopped (appx. 4 peppers)
  •  1 cup green pepper, finely chopped (appx. 1 1/2 pepper)
  • 1/2 cup jalapeno, finely chopped (appx. 2 peppers)
  • 3/4 cup apple cider vinegar
  • 2 packages pectin 
  • 5 cups sugar

DIRECTIONS


  1. Combine chopped peppers, vinegar, and pectin in a large saucepan.
  2. Bring to boil, stirring constantly.
  3. Add sugar while still stirring. Return to a boil.
  4. Boil for 3 minutes. Remove from heat.
  5. Ladle into sterilized jars. Wipe off top lip of jars and put on boiled lids. Screw on rings.
  6. Process in boiling canner for 5 minutes. Water needs to cover jars.

NUTRITION FACTS



    2 TBSP serving    84 calories   0 g fat   21.4 g carbs    0.1 g protein    21.1 g sugar   

Enjoy!

Tuesday, December 24, 2013

Shrimp Avocado Dip

Growing up, I always looked forward to Christmas Eve. We would kick off the evening at church and would have a candlelight service and sing Christmas hymns. Afterwards, my dad whipped up some of his favorite "special" traditions including steamed pudding (yum!) and oyster stew (um yeah...). There was always plenty of food which often consisted of appetizers, soups, and goodies like cookies or fudge.

This is the first year that we are doing Christmas Eve (and day) solo as our very own family. I am looking forward to creating our own traditions, and blending those which have been passed along to my husband and me. Though it feels a little overwhelming to decide what we should do, I will adopt my mother-in-law's favorite saying, "Keep it simple." I figure if I screw it up big time this year, I have a few years before all my kiddos leave the house to make things right. One thing I know for sure is that we will be having this dip. This is a tradition that comes from my husband's side, I believe, but we modified it to be a little healthier. For years we've made it with cream cheese instead of avocados as the base. My husband had the brilliant thought that we should try avocados instead because it has the same texture as cream cheese. (And the colors just scream holidays, right?!) This dip tastes amazing, and bonus: it's healthy! If you already have your holiday menu planned out, this would also be perfect for New Year's Eve.




Shrimp Avocado Dip
15 SERVINGS 
PREP: 5 minutes           COOK: 0 minutes            READY IN: 5 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 2 avocados
  • dash of salt
  • 4 tablespoons cocktail sauce
  • 1 cup of small cooked & peeled shrimp (I purchased my shrimp in the frozen section and just thawed with cold water prior to making this)

DIRECTIONS


  1. Peel and pit the avocados. 
  2. Place the avocados in a small bowl and add the salt. Mash the avocados until smooth. Place on a plate.
  3. Put cocktail sauce on top of the avocados.
  4. Sprinkle the shrimp on top.
  5. Serve with crackers and enjoy!

NUTRITION FACTS


(not including crackers)

    1/8 cup serving    61 calories   5.2g fat   1.8g carbs    1g protein    1.7g sugar   

Enjoy!

Monday, December 23, 2013

Mock Apple Strudel


During normal, day-to-day life, I tend to have the same thing for breakfast, over and over again. One thing about the days surrounding the holidays is that we are typically visiting family and so our routine gets disrupted. While in some ways this routine disruption results in cranky, sleep-deprived children, one of the more fun parts is that breakfast becomes much more diverse and exciting. On my husband's side Grandpa takes orders the night before and is always eager to whip up eggs, bacon, pancakes, cornbread, oatmeal - he caters to ours (and the grandkids) every wish. My husband's family also always fits in a German pancake morning with their traditional recipe and toppings. Then we move to the other side of the family where Papa likes to make muffins, and Grandma makes sure the cupboards are stocked with all sorts of sweet cereals that I wouldn't dream of giving my children access to at home. It's nice to have the time to try out new breakfast recipes, and make the leisurely mornings that much more special. And even though an amazing breakfast is practically served to us everyday, I also like the chance to throw my hat in the ring every so often.

This recipe is one that is perfect for a quiet holiday morning. The whole wheat dough is packed with apples, making it a great breakfast or brunch table addition. It's just sweet enough, without feeling like you've eaten dessert for breakfast (though it also serves well as a healthier dessert). And one other bonus I discovered when I recently remade it is that after you've rolled the loaf together, and before cooking, you can freeze it. Then, put it in the fridge to thaw the night before you want to eat it, pull it out the morning of to throw in a heated oven, and you have a no-prep breakfast ready to serve!

Mock Apple Strudel
12 SERVINGS 
PREP: 20 minutes           COOK: 25-30 minutes            READY IN: 45-50 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 3/4 cup whole wheat flour
  • 1 cup all-purpose flour
  • 3 teaspoons baking powder
  • 2 tablespoons sugar
  •  1/2 teaspoon salt
  • 2 tablespoons cold butter
  • 2 tablespoons oil
  • 3/4 cup milk
  • 1 tablespoon butter, melted
  • 2 1/2 cups chopped apples
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • For the frosting: 
    • 1/2 cup powdered sugar
    • 1 teaspoon milk
  • chopped nuts, optional

DIRECTIONS


  1. Combine flour, baking powder, sugar, and salt in a large bowl. Place butter (cut into small pieces) and oil together in the dry mixture. With a knife or pastry knife, cut the butter and oil in with the flour mixture, until they combine to form small crumbs. Stir in the milk until the mixture is moist and smooth. 
  2. Pour out the dough onto a lightly floured surface, and knead a few more times until you have a smooth dough (it will be slightly sticky, but should still be workable).
  3. Roll the dough out into a rectangle, roughly 10 inches by 14 inches. Brush the melted butter on top, then place the apples in a single layer over the dough. Sprinkle the apples with the cinnamon and brown sugar. 
  4. Now, roll the loaf up starting with a long side, forming a spiral of dough and apples. Pinch the sides and final seam to seal  the dough shut. (This is when you can freeze it in an airtight container or ziploc bag until you're ready to thaw and bake.)
  5. Place the loaf on a parchment lined baking sheet. Bake at 425 for 25-30 minutes, until the tops looks golden. 
  6. Remove from pan to cool. Combine the powdered sugar and milk in a small bowl, and drizzle over the warm strudel. Sprinkle with nuts if desired while the glaze is still warm.

NUTRITION FACTS



    1/12 of strudel    172 calories   5.7g fat   28.5 g carbs    2.4 g protein    12.9 g sugar   

Enjoy!
Recipe adapted from Taste of Home Healthy Cooking magazine.

Friday, December 20, 2013

Walnut Name Tag Holders for Your Holiday Place Settings

It's that time again where you may be preparing for yet another holiday feast. And if you're anything like me, I love a good excuse to fancy up the place settings. When I was younger, my sisters and I would always looks forward to making name tags for all the big holiday dinners. We had a walnut tree in the backyard, so it was fun to pick the walnuts and get a little crafty for our place settings. I've been using them ever since and I adore the finished look. This is so easy and almost effortless to make, I finished it in one nap time--which with my baby isn't long at all. Here's a peak of what they look like- perfect for Christmas, Hanukkah, or New Year's!

Here's the step-by-step on how to make Walnut Name Tag Holders for your holiday place settings:

  1. Get a bag of walnuts from your local grocery store
  2. Find a side where the walnut sits nicely. GENTLY hammer along the seam to where there's a little crack, it only needs to be large enough to slip your name tag in. 
  3. Spray paint your walnut any color your heart desires.
  4. Cut your tags to desired size. Mine are about 3"x4".
  5. If you like the spray paint and glitter look I took a small paper plate and turned it upside down so the part I wanted to be sprayed was showing on my tag. 
  6. Pressing the plate down I sprayed the top of my tag. 
  7. While the spray is still wet, sprinkle your glitter on it. Some of my glitter wasn't sticking too good so I also sprayed some spray adhesive on it and that worked great. Glue sticks will also work, I just didn't have that on hand. 

Try them out at your next party. Feel free to send us your photos as well, we'd love to see what you've come up with! You can see how versatile walnuts can be... below is a look at how we took the "natural" look of the walnut paired with this cute printable from make it create for Thanksgiving.


(Recognize Kaitlyn's awesome Magleby's copycat rolls from this morning's post? They're a family favorite! :)

**** Don't forget about our giveaway!! Ends today at midnight EST. ****

Magleby's Copycat Parmesan Rolls

Whenever I write up these descriptions, I try to save the word "favorite" for my truly "favorite" recipes. Well friends, this is my absolute favorite roll recipe ever! We all have lots of different rolls - homemade rolls, store bought rolls, restaurant rolls - this recipe beats them all.

We have been making these Magleby's "knockoff rolls" for years now and every time we gather for big family or neighborhood get-togethers - these rolls are always a huge hit!

(Have you entered our fun giveaway?? It ends today so don't miss your opportunity to win a $100 VISA gift card!)

Magleby's Copycat Parmesan Rolls
12 SERVINGS 
PREP: 10 minutes   RISE: 3 hours    COOK: 15 minutes     READY IN: 3 hours 25 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 1 stick (1/2 cup) salted butter, melted 
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon parsley
  • 15-20 frozen Rhodes white dinner rolls

DIRECTIONS


  1. Combine melted butter and parmesan. Mix in parsley.
  2. Roll frozen rolls in Parmesan mixture until they are completely covered.
  3. Place rolls on ungreased baking sheet. 
  4. Cover and let rise. (Takes a little over 3 hours).
  5. Preheat oven to 350º. Bake rolls for 10-15 minutes.

NUTRITION FACTS



    1 roll serving    184 calories   10.2 g fat   19.2 g carbs    3.7 g protein    2 g sugar   

Enjoy!

Thursday, December 19, 2013

Healthy Pumpkin Spice Nut Truffles


Okay, so sometimes I sit down to write my little intro to a recipe, and I get a little bit of writers' block. I'm sure that's no surprise, because really, who doesn't get writers' block when they have to write something? But I'm just putting it out there that I do.

Often, my writers' block is followed by a series of not-so-interesting ideas about what I could say about my recipe -- many of which include cheesy stories about my children, too-much-information memories from my childhood, or stupidly academic facts about the food I'm about to share. Today was one of the latter, and I have to admit I had written at least two (complete … but not diagrammed … I'm not that nerdy!) sentences of dry textbook talk about hot amazingly nutritious walnuts are before I had to give myself a little reality check pep-talk that went something like, "Wow! I sound really enthusiastic about nutrition facts there. That's really nerdy of me … (backspace, backspace, backspace)" This, of course, brought me back to a blank screen and my original writers' block, which has now led me to the probably equally nerdy narrative that I have just given you about how my brain works when writing.

Anywho, back to the recipe … Here's the deal in a nutshell (pun intended, of course!): walnuts are good for you, pumpkin spice is yummy, and these truffles are amazingly delicious ... Try them! (Oh, and don't hesitate to hide them in the freezer so that you get them all to yourself!)


Healthy Pumpkin Spice Nut Truffles
15 SERVINGS 
PREP: 10 minutes           COOK: 0 minutes            READY IN: 15 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 1 cup walnuts
  • 8 dates, diced (and soaked if very dry)
  • 1/2 tablespoon pumpkin spice
  • 1/8 teaspoon salt
  • 1/2-1 teaspoon water
  • 1/4 cup white chocolate, melted

DIRECTIONS


  1. Place walnuts in a food processor, and pulse until nearly smooth.
  2. Add in dates and pumpkin pie spice. Continue pulsing food processor until the dates are combined with the nuts, making a mostly smooth mash. (You may need to add in water, a small amount at a time, to help keep things mixing.)
  3. Roll the mixture into small balls, about 1 inch in diameter, and place on a sheet of waxed or parchment paper. (If the mixture is too warm and/or mushy, you can chill it in the fridge for 30 minutes to an hour to help make it easier to manage.) Place the balls in the freezer for 2-3 hours. 
  4. Once the nut balls have hardened in the freezer, you can then roll them in a light coating of melted chocolate. Replace them in the fridge or freezer to allow the chocolate to set.
  5. Once the chocolate is set, these can be stored (i.e. hidden) in a plastic bag in the freezer to enjoy as a small snack, or served to (very grateful) friends.

NUTRITION FACTS



    1 truffle   79 calories   5.8 g fat   5.8 g carbs    2.6 g protein    4.6 g sugar   

Enjoy! (And don't forget to enter this week's giveaway … just one day left!)

Wednesday, December 18, 2013

Pomegranate Pear & Apple Salad

I've fallen in love with many salads over the years, but this one is my favorite this time of year. The colors are perfect for the holidays and it's a nice mix of fruit and veggies. And it has pomegranates which is a huge score in my salad-book. :) I love those crunchy little fruit bites. I took this salad to a Christmas party last week that was potluck style and received many compliments on the dish. It's a flavorful salad that is tangy, tart, crunchy, sweet and sour. It's also very versatile. You could maybe even add mango, pineapple, or nuts to this salad and it would be wonderful! I used spinach, but you could also use baby greens or arugula and it would taste incredible. If you'd rather buy your dressing, it would be great pair with just about any vinaigrette. I'm all about working with what I have so I encourage you to do the same.


Pomegranate Pear & Apple Salad
12 SERVINGS 
PREP: 15 minutes           COOK: 0 minutes            READY IN: 15 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


SALAD:
  • 6 cups chopped spinach
  • 2 gala apples, cored and diced (use a tart, crisp apple if you don't have gala on hand)
  • 2 asian pears, cored and diced
  • 1 cup pomegranate seeds
  • 1/2 cup feta cheese
DRESSING:
  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1 teaspoon honey

DIRECTIONS


  1.  In a large bowl, combine spinach, apples, and pears.
  2. Top with pomegranate seeds and feta cheese.
  3. Wisk all the ingredients for the dressing together and pour on top, if you wish. (I serve my dressing on the side).

NUTRITION FACTS


(salad without dressing)

    3/4 cup serving    52 calories   1.5g fat   8.8g carbs    1.5g protein    6.1g sugar   
… (Have you entered our 100th post giveaway yet? 2 days left!)
Enjoy!
Recipe adapted from epicurious.

Tuesday, December 17, 2013

One Pot Sausage Broccoli Pasta


Around our house, we've been running from one holiday event to the next, preparing for holiday travel, and just generally trying to survive the mayhem of life with children. I've been combing through my recipe files pulling up my easiest, kid-friendliest, and still nutritious dishes in an effort to continue to keep things as simple, healthy, and yum :) as possible despite the busy season. As I was planning the other day, this recipe came to mind as one that we have loved. It's quick and easy, and you can do it all using only one pot - which means fewer dishes to worry about after!

Happy Holidays! (Which reminds me … don't forget to enter our 100th post giveaway for the chance to win some holiday cheer from us at Pass the Fresh!)


One Pot Sausage Broccoli Pasta
6 SERVINGS 
PREP: 15 minutes           COOK: 15 minutes            READY IN: 30 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 1 box whole grain pasta
  • 1/2-2/3 pound chicken sausage, cut into small chunks (I used 2 links of Trader Joe's Sweet Pesto Chicken Sausage)
  • 2 tablespoons olive oil
  • 1 tablespoon minced garlic
  • 1/4 cup diced onion
  • 1/2 cup chicken broth, divided
  • 3 cups chopped broccoli pieces
  • 1 cup chopped cauliflower pieces
  • 2 tablespoons cream cheese (1/3 or low-fat if you have it)
  • 3 tablespoons fresh basil, finely chopped (or 1 1/2 tablespoons dried basil)
  • salt and pepper to taste

DIRECTIONS


  1. Prepare pasta in a large pot as directed on the package. Drain.
  2. Using the same pot, heat the oil over medium heat. Add sausages and heat thoroughly (or cook until brown if they are not pre-cooked). Add garlic and onion, and cook until the onion starts to soften. 
  3. Add in 1/4 cup of the chicken broth, along with the broccoli and cauliflower pieces. Cover and cook until the broccoli turns a vibrant green and slightly softened (about 5 minutes). 
  4. Stir in the cooked pasta. Add remaining 1/4 cup broth, cream cheese, and basil, stirring until the cream cheese "melts" over the pasta. 
  5. Serve sprinkled with freshly ground pepper, and parmesan cheese if desired.

NUTRITION FACTS



    1 1/2 cup serving    414 calories   11.1 g fat   62 g carbs    18.9 g protein    3.4 g sugar   

Enjoy!
Recipe adapted from Week of Menus.

Monday, December 16, 2013

100th Post, $100 VISA Gift Card Giveaway!!


We have some amazing news!! We are so excited that Pass the Fresh has reached our 100th post! We feel like we've come so far as a blogging team, and we look forward to what lies ahead. So for today, we're celebrating … and we want to invite you to join with us by having our very first giveaway! In honor of our 100 posts, we'd love to give one of you a $100 VISA gift card. Consider it our early Christmas gift to you. :)

Before we kick off the giveaway, though, we want to take a brief moment to thank those of you that have been following along with us. Each of us is growing through this blog. Some of our goals in kicking off the site were to expand our passion for cooking, find and create healthy food that tastes good, and grow together as sisters (and sisters-in-law). And in the short three months that we've been around, we are growing in all of these areas! Another one of our goals is to build a community with those who share our vision, and find other people that are working on, or toward, our same goals. We want to get to know you, and hear what you're cooking in your kitchen. We know that we are just starting out, but we have been amazed at the number of people visiting our site! Thank you so much for stopping by! If you have tried any of our recipes, we would love to hear about it.

For this $100 VISA gift card giveaway, we are using Rafflecopter. There are multiple ways that you can enter (the more entries, the better chance you have of winning!!). It is really up to you how you would like to enter, and how much. This giveaway will be open until Friday, December 20th at midnight (EST) and a winner will be randomly chosen by Rafflecopter. There are some entries you can do once per day (hint: pin a recipe). Thanks for participating!

a Rafflecopter giveaway


* We will notify the winner by Monday December 23rd.
*This giveaway is in no way affiliated with VISA... we just wanted to give something that we thought would be useful at this time of year. This giveaway is sponsored in whole by the Pass the Fresh team. 

Thank you for entering and being part of our Pass the Fresh community!! (And may the odds be ever in your favor). :)

Friday, December 13, 2013

Gluten Free Almond Sugar Cookies

In my effort to cut down on processed sugar in our baking at home, it's a little hard to make the traditional sugar cookies that the kid's crave this time of year. I found this great alternative to sugar cookies on Detoxinista and modified it to use what I have in my pantry. The result was fabulous-- though I'm not sure my children were impressed by the lack of color in the frosting. We may have to work on that! The coconut flavor combined with the almonds is perfect. These almost reminded me of the Samoa Girl Scout cookies. Sounds strange, because there's no chocolate or caramel, but that's immediately what my mind went to when I first tried them. If you'd like, you can use raw honey instead... it would help the frosting "set up" a little more.


Gluten Free Almond Sugar Cookies
18 SERVINGS 
PREP: 20 minutes           COOK: 8-10 minutes            READY IN: 30 minutes


  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


FOR THE COOKIES:
  • 2 cups almond meal (I used Trader Joe's)
  • 1/4 cup coconut oil, softened (or use butter instead, but the coconut gives these a wonderful flavor!)
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  •  
FOR THE FROSTING:
  • 2 tablespoons coconut oil, softened
  • 2 tablespoons honey
  • ½ teaspoon vanilla extract
  • pinch of fine sea salt

DIRECTIONS


  1. Preheat oven to 350ºF.
  2. In a mixing bowl, mix together cookie ingredients until well combined. 
  3. Line cookies sheets with parchment paper and form cookie dough into 15 equal round balls. Place on the parchment paper and press down with your hand. 
  4. Place in the oven and cook for 8-10 minutes, or until golden brown. They will not look done, but they probably are. If you cook them for much longer, the bottoms will burn.
  5. Let the cookies cool for 30 minutes.
  6. While they're cooling, make the frosting. This doesn't seem like much frosting, but it's the perfect amount for these cookies. :)

NUTRITION FACTS



    1 serving    122 calories   9.8g fat   8.1g carbs    2.3g protein    6.2g sugar   

Enjoy!
Recipe adapted from Detoxinista.

Thursday, December 12, 2013

Chocolate Strawberry Protein Smoothie

I love playing around with different protein drink combinations. I'm a chocolate lover, but having the same chocolate smoothie gets old fast. Real fast. I thought to myself, "what goes well with chocolate?" Then it came to me. Chocolate covered strawberries. Delish! So I decided to throw some in my drink and see what happened. The result was yummy. My husband was my taste tester and his answer was "it tastes healthy". Not sure that's a good thing. But then I caught him finishing off the extras, so it can't taste too healthy. :)


Chocolate Strawberry Protein Smoothie
1 SERVINGS 
PREP:5 minutes           COOK: 0 minutes            READY IN: 5 minutes

  SIMPLE         HEALTHY      YUM
pic name       pic name      pic name

INGREDIENTS


  • 1 scoop chocolate whey protein powder
  • 1 cup frozen strawberries (frozen is best so the smoothie is cold)
  • 1 1/2 cups unsweetened almond milk
  • 1/2 cup rolled oats (optional, I like the texture it adds)

DIRECTIONS


  1. Combine all ingredients in a blender. 

NUTRITION FACTS



    1 serving   377 calories  10g fat  47g carbs   34g protein   11g sugar   

Enjoy!

Printfriendly

Related Posts Plugin for WordPress, Blogger...