Leftover Thanksgiving Fry Pan Meal

This recipe is frugal because it uses leftovers from you Thanksgiving meal. It’s easy enough for an older child to make.

Leftover Potatoes: You will want to make sure that these are warmed when the pan-fried food is done. You can do this in the oven. Sweet potato is a good choice.

Ingredients to put into pan:

coconut oil

turkey, bite size pieces

leftover veggies from the turkey dinner

add-ins you like: sliced onions, crushed garlic cloves, and parsley.

  1. Melt the oil in a skillet over medium heat.
  2. Add the turkey, veggies, and add-ins.
  3. Cook until all is warmed through.
  4. Put on plates.
  5. Take the potatoes out of the oven and spoon them on the plates as well.
  6. Serve.

Tips

  • Try adding roasted squash to the meal as well.

Serving Suggestions

Shannon

Berry Parfaits

I love Parfaits. I like to pretty them up for the children, to turn them into special treats.

  • I put them into sundae cups for a nice treat. Or I use decorative bowls.
  • I have real tea-spoons with long handles that I place in the cups.

Berries are healthy and should be a part of everyone’s diet, with the possible exception of babies. My daughters and the daycare children love these, as do I.

  • Use any type of berries you like, and or combination of berries.
  • Use coconut cream, flavoring it if you’d like with pure vanilla or mint extract.
  • Add toppings such as fresh cherries or dried fruit, if desired.
  • Add seeds or nuts to the top.

All you do is:

  • Put a tablespoon of cream in the bottom of the cup.
  • Layer coconut yogurt and berries until you get to the top.
  • Add your choice of topping(s).

These parfaits are great for:

  • Daycare children to make.
  • Hot summer days.
  • Party treats.

They make great:

  • Snacks.
  • Breakfast ideas.
  • Desserts.

Enjoy!

Shannon

P.S. If you have any parfait ideas that you’d care to share, please post them in the comments. Thank you.

Shannon

 

Fruit Parfaits

I love Parfaits. I put them into the sundae cups for a nice treat. I have real tea spoons with long handles that I place in the cups to add just a little fanciness to this treat.

Ingredients

any type of fruit that you like, and you can mix and match them

coconut cream flavored with pure vanilla, citrus, or mint extract

toppings such as cherries, crushed almond slivers, or unsweetened coconut cream.

  1. Put a tablespoon of cream in the bottom of the cup.
  2. Layer the cream and fruit until you get to the top.
  3. Add your choice of topping(s).

Tips

  • These parfaits are great for daycare children to make, though adults may need to cut (or supervise the cutting of) the fruits.
  • They are refreshing on a hot summer day.
  • And they make great party treats.

Serving Suggestions

  • Serve at breakfast with an egg scramble.
  • Serve for a dessert or snack.
  • Serve as a side with lunch or dinner.

Enjoy!

Shannon

P.S. If you have any other parfait ideas that you would care to share, please post them in the comments section. Thank you.

Chocolate-Banana Pudding with Berries, and a Smoothie

I admit it. I love chocolate. I don’t know too many women who don’t. However, I’m trying to eat healthier foods. Traditional chocolate desserts are a no-no, and I comply with that most of the time. When I really want chocolate and am at home, chocolate pudding is a dessert I enjoy. Because there is only one of me, I don’t eat the whole thing, but I do take half and make a smoothie for the next day. Both recipes are below.

Just let me say that I had never had an avocado, so I had no idea what this might taste like starting out. I was pleasantly surprised when I made the pudding and the smoothie. I still have never had just an avocado, but I do know I like it mixed in with other foods.

Avocado is not necessarily cheap, mind you, which means I don’t make this often. One costs me about .98. I can get more kiwi or bananas for the price, which is what I often do with a portion of my fruit money. But for only a once in a while treat, this is perfect.

Chocolate-Banana Pudding with Berries

Ingredients

1 chocolate-banana pudding recipe (I use this Paleo one from Paleotable.com)

2 large strawberries, the green cut off

a few blueberries

  1. Make the banana pudding recipe according to the directions on Paleotable.com.
  2. Mix with a blender and taste. If it’s not chocolatey enough for you, and another tablespoon of the cocoa powder.
  3. Chill for an hour or so, then split half the pudding between two small cups or bowls.
  4. Top with diced strawberries, and a few blueberries.
  5. Refrigerate the other half, covered.

Chocolate-Banana-berry Smoothie

Ingredients

1/2 of the chocolate-banana pudding recipe above

1/3 cup full-fat coconut milk that has been refrigerated over night

a few strawberries, greens cut off

a handful of blueberries

  1. Place everything into a blender.
  2. Cover and blend until combined.

Tips

  • Buy coconut milk on sale, preferably with a coupon, to save a little money.
  • Try adding strawberries or other berries to the smoothie.
  • Top the pudding with apple slices for dipping.

Serving Suggestions

  • Serve the pudding over a Paleo brownie, or with fruit slices for dipping.
  • Serve the smoothie for breakfast, with eggs on a bed of spinach.

Have a great day!

Shannon

Banana ‘Cereal’ with Chocolate Almond Milk

I’m still trying new ‘cereal’ variations, and loving each of them. I’m consuming healthier, lighter foods this time if year, eating more salads, trying new smoothies, and enjoying simple ‘cereals’ and smoothie bowls. And I’m feeling a lot better, in both body and mind. The ‘cereals’ I eat are simple, and pack a good nutritional punch in the morning.

I do like to treat myself once-in-a-while, so today I decided to use chocolate almond milk with my ‘cereal’.

Ingredients

1 small banana, peeled and sliced

2 – 3 tablespoons of fruit and chocolate trail mix

1/2 cup chocolate almond, milk

  1. Place the fruit in a bowl.
  2. Sprinkle the trail mix over the fruit.
  3. Pour milk over the fruit and almonds.

Tips

  • Use different types of fruit, such as apples and pears with a few blueberries.

Serving Suggestions

  • Serve with homemade vegetable juice and eggs.

Shannon

Banana Blueberry ‘Cereal’

I’m getting tired of winter and winter foods, wanting spring to be here in full force. I’ve been eating more salads, Trying new smoothies, and enjoying simple ‘cereals’ and smoothie bowls. And I’m feeling a lot better, both physically and mentally.

The ‘cereals’ I eat are easy to make, and pack a good nutritional punch in the morning. I don’t, however, eat them every morning, preferring heartier breakfasts with eggs or meat and plenty of vegetables a few times a week. Too much fruit isn’t what I’m going for, as one of my goals is to lose weight.

Ingredients

1 small banana, peeled and sliced

1 handful of blueberries, rinsed

2-3 tablespoons of fruit and chocolate trail mix

1/2 cup almond, milk

  1. Place the fruit in a bowl.
  2. Sprinkle the trail mix over the fruit.
  3. Pour milk over the fruit and trail mix.

Tips

  • Use different types of fruit, such as apples and pears with a few raspberries.

Serving Suggestions

  • Serve with homemade vegetable juice and eggs.

Shannon

Freezer: Using up the Winter Stocks

Since it is the time of the year when we spring clean, I thought it would be nice if we all considered our freezers for a few minutes. Do you have any leftover produce in the freezer? I know that I still have some frozen smoothie packs and berries in the freezer that need to be used. Here are some pointers for using up your winter stores:

* The eggs you purchased on sale and froze will need to be used. Since the yolks had to be broken to freeze, you cannot make boiled or fried eggs with them. You could make other things, though:

  • scrambled eggs
  • french toast with a hearty paleo bread
  • use them when baking

These can be frozen in snack size baggies, then put all the baggies into a quart or gallon size freezer baggie until needed. Freeze them one egg to a snack size baggie, or use bigger bags and freeze more than one  in each.  Take the eggs out of the night before  you need them.

* Use grated zucchini  to make:

  • muffins
  • breads
  • omelets
  • cookies
  • brownies
  • cakes

* Diced apples are great for breads and muffins, brownies, cookies and cakes.

* Sliced apples make great crisps, pies, sauces, and cobblers.

* You can make a great soup from (saved) leftover vegetables, meats, and liquids from cooking the veggies.

* Make smoothies using the smoothie packs you froze during the winter.

Happy eating!

Shannon

Pancakes with Apple-Maple Syrup

During my healthy eating journey, I’m trying to refrain from saying ‘I’m on a diet’. What I’m really doing is creating a lifestyle change. One that will not only help me to lose weight and be healthier, but will allow me to keep the weight off and stay healthier. Diets don’t do that. Lifestyle changes do. A healthy lifestyle will help me to live life to its fullest.

That’s not to say that sometimes I wont want a treat. For instance, I love pancakes and syrup. I don’t eat them often, but I wanted to find a healthier way to enjoy this breakfast just the same. I use a Paleo pancake recipe, and maple syrup and not the sugary syrups. I also do most of my cooking in coconut oil these days.

Pancakes with Apple-Maple Syrup

Apple-Almond Pancake Recipes

Apple-Maple Syrup

Cinnamon

Ground cloves

  1. Make the pancakes according to the recipe directions.
  2. Make the syrup according to the recipe directions.
  3. Place two pancakes on a plate.
  4. Top with warm syrup.
  5. Sprinkle cinnamon and ground cloves over the top.
  6. Enjoy!

Notes

  • Try different pancake and syrup recipes for variety.

Serving Suggestions

  • Serve the pancakes and syrup with a smoothie or citrus water.

Shannon

 

Apple-Maple Syrup

I’ve decided to experiment with syrups. I’m trying not to eat the typical syrups found at the store, preferring to use maple. A guest at the inn brought me fresh maple syrup last spring, made by a friend of his here in Maine. I put it away for winter, because that’s when I usually eat hot breakfasts. I took the syrup out the other day to go with pancakes, and decided to kick it up a notch.

Ingredients

1 medium apple, cored, peeled, and diced (reserve the apple peels for a smoothie)

water

enough syrup to cover the diced apple after cooking down in the saucepan

  1. Place the diced apple in a saucepan.
  2. Pour enough  water in the pan to just cover the apples, and cook over medium-high heat until the apples are cooked down somewhat. You want them soft, and a little saucy. But you also want some chunks.
  3. Add water to cover again, once or twice more, as the water boils down and the apples get softer.
  4. Pour maple syrup over apples, to just cover.
  5. Heat until syrup is warmed.

Notes

  • Try different types of fruits, such as peaches or pears.

Serving Suggestions

Shannon

Fruit and Almond ‘Cereal’

Winter food is usually heartier food, at least for me, but I’m trying to eat lighter right now. After being sick so much in December and January, I just want to pack in all the nutrients I can. Holiday eating has a way of getting out of control, and my body pays for it in sickness and added weight. Ugh.

I’m eating more salads, drinking more smoothies, and enjoying simple ‘cereals’ and smoothie bowls. And I’m feeling a whole lot better.

The ‘cereals’ I eat are simple, and pack a good nutritional punch in the morning. I don’t, however, eat them every morning, preferring heartier breakfasts with eggs or meat and plenty of vegetables a few times a week. Too much fruit isn’t what I’m going for, preferring more vegetables instead.

Ingredients

1 small banana, peeled and sliced

4 large strawberries, green tops taken off, chopped

1 tbsp almond slices/slivers

1/2 cup almond, milk

  1. Place the fruit in a bowl.
  2. Sprinkle the almonds over the fruit.
  3. Pour milk over the fruit and almonds.

Tips

  • Use different types of fruit, such as apples and pears with a few blueberries.

Serving Suggestions

  • Serve with homemade vegetable juice.

Shannon