Blueberry Custard Crepes

So my biggest discovery that has really changed the way I bake, is Coconut Palm Sugar! Here's a little info about Coconut Palm Sugar and why I love it and now use it in place of sugar in all my sweets! 

So last night I decided to make Crepes, I've never made Crepes, but love them and have wanted to for a  long time.  Last night for supper I served them with Bacon, Eggs and Cheese!  They were a hit, my kids and I loved them!   So with the leftover batter, I made these sweet little babies for breakfast this morning!   Enjoy!

Blueberry Filling!

1 tbsp Orange Juice concentrate

1/3 c Coconut Palm Sugar

3 tbsp Arrow Root Powder

4 c. Blueberries (I used frozen)

1 1/2 c. water

Combine all ingredients in a sauce pan and stir till completely combined.  Cook over medium heat till mixture thickens.

Vanilla Custard for the filling

• 2 cups Almond milk or milk
• 2 eggs, well beaten
• 2/3 cup Coconut Palm  sugar
• 1/2 cup flour
• 1 pinch  salt
• 1 teaspoon Real Vanilla
• Combine all ingredients and cook until thickened.  Set aside to cool.

Crepes

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon coarse salt
• 2 cups whole milk, room temperature, plus more if needed
• 3 large eggs, room temperature
• 2 1/2 ounces (5 tablespoons) unsalted butter, melted, plus more for skillet

1. Sift flour and salt into a large bowl. Whisk together milk and eggs in a medium bowl. Pour milk mixture into flour mixture, whisking to combine. Whisk in butter. Strain mixture into a medium bowl, and refrigerate for at least 2 hours (or up to 1 day).  [I did not refrigerate them before dinner last night, but the batter was in the fridge overnight for Breakfast this morning.  I couldn't tell any difference at all.] Batter should be the consistency of heavy cream; add more milk if needed. (I did add more milk)
2. Heat an 8- or 12-inch nonstick skillet over medium heat, and brush with butter. Ladle or pour 3 tablespoons batter (for small crepes) or 1/3 cup batter (for large crepes) into pan, turning and tilting skillet to coat bottom evenly with batter. Cook until top of crepe appears set, bottom is firm and golden brown in spots, and center is lifted by pockets of air, about 1 minute.
3. Run a spatula around edge of crepe to loosen. Slip spatula under crepe, and gently flip in one swift gesture. (If it doesn't land quite right, that's okay; use the spatula to unfold or rearrange it.) Cook until bottom is firm and golden brown in spots, about 45 seconds. Transfer to a plate, and cover. (The first one will not be your finest.) Repeat with remaining batter, brushing pan lightly with butter as needed (every 2 or 3 crepes). Serve immediately.       Recipe courtesy of http://www.marthastewart.com/312411/basic-crepes

After you've fried your crepes, spoon Vanilla Custard in the middle, 

Wrap it up, flip it over and top it with your blueberry topping!

Old Time Wheat Bread



Mom's original recipe:

 

6 c. unbleached flour

3 c. whole wheat flour

2 tbsp. yeast

1 tbsp. salt

1/2 c. brown Sugar

3 tbsp. gluten or dough conditioner (optional)

1/3 c oil

3 c warm water

1/2-3/4 c chopped walnuts or sunflower seeds (optional)

 

Mix dry ingredients in large bowl or mixer. Add oil and mix well.  Add as much water as possible until dough is smooth and soft but doesn't stick to bowl. Place in a greased bowl and grease top.  Let rise until double. Punch down and shape into 2 loaves. Put in greased pans, let rise until double.  Bake @ 350-375 for 30-35 minutes

 

 

 

My alterations:

6 c. white whole wheat flour (it's still brown, but not as brown as reg whole wheat, you can use either.  I buy organic Non GMO flour as I believe GMO flour is harder to digest and not healthy)

1 1/2 c unbleached flour

1/4 c Wheat Bran

1/4 c milled flax seeds

1/4 c. wheat germ

1/4 c ground chia seeds (optional)

2 tbsp. Yeast (I use Instant)

1 tbsp. sea salt or pink Himalayan salt

1/2 c coconut sugar

2-3 tbsp. gluten or dough conditioner. (again, I use organic non gmo)

1/3 c coconut oil

3 c warm water

1/4 c sunflower seeds

1/4 c sesame seeds

follow directions above.

 

 

 

 

 

"Fried" Chicken Salad

I used my "Fried Chicken" tenders from the previous recipe, Diced them up and filled my red container for my 21 day FIX program.

Two Green Containers of tossed Salad, 1 Red container of chicken, 1 Blue container of Feta Cheese, 1/2 purple container of red and green grapes, 1 orange container of salad dressing.

 

Layer it up and Enjoy!

 

Alternations:  you can use diced Apple or Pear instead of the grapes, or Apples and dried cranberries.  Mix it up and get creative!

"Fried" Chicken Strips

Melt 2 tsp unrefined Extra Virgin Coconut Oil in skillet over Medium heat.

Thaw Chicken Tenders

Place in bowl with a sealable lid, along with 1/2 tbsp. of all purpose seasoning of your choice and a little Pink Himalayan Salt,  Put on lid and shake till coated.

Place Tenders in Coconut Oil and fry on both sides

Until they are desired crispiness and done through!

Serve on salad or with a veggie and starch on the side.

 

 

NOTE:   As the tenders cook, the juices will release and the skillet will become watery and bubbly, keep flipping them every few minutes till that juice evaporates and leaves just the coconut oil again.  After the juice is evaporated is when the tenders will begin to crisp up and turn golden brown!

Southwest Burritos

 

Fry Ground chicken and season to taste with southwest seasoning or taco seasoning.

Measure out your portion if you're doing 21 Day Fix.

 

Peppers, Non GMO Corn and black beans sautee till done.  My veggies were a southwest blend, I picked the broccoli out and gave it to my 2 yr old.  She loves it.

 

 

Place 1/2 of meat mixture on each of 2 non gmo wheat tortillas

top with a slice of cheese.

 

Roll up and tuck ends.

 

Serve with Lettuce, Onion and tomatoes

 

I used Salsa Ranch dressing Bolthouse brand.

 

21 day Fix totals=

2 Green, 1 Red, 2 Yellow, 1/2 Blue 1 Orange

South West Snack 21 Day Fix

3 days ago, I jumped into the 21 day fix program and I'm absolutely loving it!  It's clean eating, balanced eating and intense structured fitness program!    These little colored containers came with my program and they are what I measure my food with. For my snack today I have 1 Green (Vegetables), 1 Yellow (Starch), 1 Blue (Healthy Fats) and 1/2 Red (Protein)

 

 

 

I baked a dish full of rice and stuck it in the fridge to use for meals as needed.

 

I took 1 yellow container of rice

1 Green container of Heirloom tomatoes, green onions and red peppers

1/2 red container of Greek Yogurt

1 blue container of mashed avocado

 

I mixed my southwest seasoning blend with the avocado

 

heated the rice and mixed it with the veggies and seasoned that with my southwest seasoning blend

 

Added 1/2 red container of greek yogurt (plain)  and that's my snack!

 

I wasn't sure if it would be just okay, or delicious, but it turned out to be very delicious!  I will definitely make this one again!

 

You could use this for a meal also and add a wheat tortilla or two small corn tortillas, (I make sure I purchase non GMO when I get these)

Add some shredded seasoned chicken and you end up with an extra Red container and an extra Yellow container! 

 

21 Day Fix Friendly Meat Balls and Spaghetti

 

Making Meat Balls!

 

4 servings if you're following the 21 Day Fix

 

1 1/2 c. raw lean ground beef or ground turkey

4 eggs

2 c. Ezekiel Bread crumbs

1 tbsp. Italian seasoning

1/4 c parmesan cheese

1/2 tsp salt

3 garlic cloves minced

 

Combine all together, using a small cookie scoop scoop balls into a baking dish.

makes about 45.   For the 21 day fix, one serving is 11 meat balls= 1 Red container and 1 Yellow Container.

 

Place  in preheated 350 degree oven and bake 18 minutes.

 

 

For Spaghetti sauce put 4 tsp olive oil in a medium pot.

 

 

Add 4 cups chopped mixed vegetables. ( I used Zucchini, Mushrooms, Bell Peppers, Onions.)

 

Sautee till tender crisp.

 

Here's my meatballs out of the oven!  MMM they smell so good!

 

I found Prego sauce at the grocery store with no sugar or artificial preservatives. That's what I used here:   4 cups.

 

Add sauce to veggies, simmer till hot through.

 

Add the meatballs and stir together.  If you're doing the 21 day Fix, you may want to do the meat balls and sauce separate so that measuring the sauce is easier.  I would use 2 Green containers for the sauce. or you can use less if you don't want that much sauce. Another option is using 1 Green container for sauce and adding 1 Green container of Salad on the side.

 

Sauce is ready!

 

Serve 11 meatballs, over cooked whole wheat or rice spaghetti noodles!  If you're doing the 21 day fix, I recommend using one Yellow container of noodles, because you have one yellow container in your serving of meatballs. And  2 Green containers of sauce, or less if you'd like.

 

 

 

21 day Fix totals= 1-2 Green, 1 Red, 2 Yellow, 1 tsp.  

For more information on the 21 Day Fix, contact me at shinescandles@gmail.com or www.teambeachbody.com/shine4life

 



Perfect Hard Baked Eggs

 

Preheat Oven to 325 degrees.  Place eggs in a mini muffin tin or they can be laid directly on the oven rack.  Be sure the oven is fully heated before putting the eggs in.  Set timer for 30 minutes.

 

Remove immediately from oven when timer rings.  Above is the after picture.

 

Put into ice water right way, stir around till cool.

 

Perfect eggs every time, no cracks, no green yolks, no runny spots. 

 

 

Old Time Whole Wheat Seed Rolls

 

Divide dough in 2-3 balls, depending on if you want your rolls smaller or larger.  2 balls will make 24 rolls, 3 balls will make 36 rolls.

 

Roll one ball out at a time to about 1/3" thick

 

Cut with Pizza cutter in 12 wedges.

Starting at the widest end begin rolling each piece to form a croissant shape.

 

Like this one!  :)

 

 

Space evenly on a baking sheet or baking stone.

 

Cover and let set to rise till doubled in size.

 

 

Bake at 350 degrees for 20 minutes.

 

Enjoy!

 

 

 

Ingredients:

7c. Whole Wheat Flour

1/3 c. milled flax seeds

1/3 c. ground chia seeds

1/3 c. Wheat Bran

2 Tbsp. quick rise yeast

1 Tbsp. salt

1/2 c. coconut sugar

2 tbsp. Gluten or Dough conditioner (optional)

1/3 c. coconut or olive oil

3 c. warm water

1/4 c. sesame seeds

1/2 c. sunflower seeds

 

Mix first 7 ingredients in mixer bowl.  Add oil and mix well. Add as much water as possible until dough is smooth and soft but doesn't stick to the sides of mixing bowl.  Let rise in warm place till double.  Proceed with step by step directions above.

 

To use for bread, shape into 3 loaves and place in 3 greased loaf pans.

Bake Bread for 30-35 minutes. 

 

 

 



Veggie Feta Omelet

 

In a small omelet skillet, sautee a mixture of veggies in a tbsp. of coconut oil.

I used Zucchini, Onion, Mushrooms, Kale and Tomatoes here.

sautee till tender and move to another bowl.

 

in the same skillet, put 1 tsp coconut oil.  Beat 2 eggs and pour into skillet, salt to taste.

Cook and flip till done.

 

Put 1-2 tbsp. Feta Cheese on 1/2 of egg, pour veggies on top.

flip other half over veggies and put on plate to serve.

 

This was my supper tonight, with a slice of homemade, whole grain toast.