Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Sunday, April 12, 2015
Halloween Slow Cooker Recipes
Happy Halloween! Put your slow cooker to good use this weekend to keep all the goblins in your life happy and well-fed.
Witchs Brew. Green, slimy, sweet, and sour. The star anise look like tiny little spiders--fun!
Caramel Apples. YUM. I made these for the first time on my daughters 7th birthday. Now shes 10, and her LITTLE sister is 7. Im not okay with this.
Autumn Sausage Casserole. A bowl full of fall. Great dinner to fill the belly before heading out for the night.
Chocolate and Marshmallow Fondue. Skip the waxy supermarket Halloween candy and make the good stuff.
Jamaican Pumpkin Soup. A rich, velvety, creamy soup-- restaurant quality and super delicious. You decide the amount of cream to add at the table.
Mulled Wine. Warm up after a chilly night out with a hot mug of mulled wine. The perfect by-the-fire adult drink.
Pizza Soup. The kids have requested this for dinner this Halloween--liquid pizza. If you normally order pizza delivery before heading out, make this instead to satisfy your pepperoni craving.
Pumpkin Spice Latte. The one and only!
Roasted Pumpkin Seeds in the Slow Cooker. Yes, you can roast pumpkin seeds in the crockpot. But that doesnt mean you should. Its kind of a pain.
Orange Glazed Beets. Food that bleeds! Fantastic for Halloween--- if youre a beet fan, youll like these an awful lot. If you arent a beet fan, you probably never will be. Thats okay. Im not either.
Stewed Tomatoes. They look like baby animal hearts, which is great for a spooky dinner, but taste A.M.A.Z.I.N.G. ---even if you arent a big tomato fan.
Have a wonderful Halloween weekend, and enjoy your trick-or-treating! Viva la Crocktober!
Thursday, March 12, 2015
Kalyns Kitchen Gets a Makeover with a New Easier Way to Find Recipes for Every Kind of Diet
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| Kalyn's Kitchen has changed a bit through the years, and repeat after me, "Change is Good!" |
For a few months now I've been working with my brother Rand (the design guy) and the fabulous Jennette (web designer and coder extraordinaire) to create a new look for Kalyn's Kitchen. (Thanks guys!) Rand and Jennette are two of the smartest and most talented people I know, and I'm excited to reveal the new design and explain how the new features can help you find the kind of recipes you're looking for on the site.
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25 Deliciously Healthy Low Carb Recipes from September 2014 Gluten Free SBD Paleo Whole 30
This post has Deliciously Healthy Low-Carb Recipes from 2014, found on Kalyn's Kitchen and other blogs around the web.
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It's October, but before we transition completely to fall eating, there are going to be more warm days and for most people, definitely a few more weeks of summer veggies from the Farmers Market or garden. This round-up of 25 Deliciously Healthy Low-Carb Recipes from September 2014 has recipes I've been collecting all through the month of September with lots of good ideas for those garden veggies, so here's hoping you'll find a new recipe or two that might become a favorite. Every recipe linked here is Low-Carb and Gluten-Free; notes after the recipe title will tell you if I think it would be approved for South Beach Phase One, Paleo, or Whole 30 eating plans. All photos are from the blog that's linked to the recipe. Enjoy!
(You can check out the photo index page of low-carb recipes for even more Deliciously Healthy Low-Carb recipe ideas! To find more round-ups like this one, visit the Deliciously Healthy Low-Carb Recipe Round-Ups Index Page, click the label Monthly Low-Carb Recipe Round-Up, or visit the Pinterest Board for Delciously Healthy Low-Carb Recipes.)
(You can check out the photo index page of low-carb recipes for even more Deliciously Healthy Low-Carb recipe ideas! To find more round-ups like this one, visit the Deliciously Healthy Low-Carb Recipe Round-Ups Index Page, click the label Monthly Low-Carb Recipe Round-Up, or visit the Pinterest Board for Delciously Healthy Low-Carb Recipes.)
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Tuesday, March 10, 2015
5 Simple Delicious Pumpkin Recipes
Most of us think of jack-o-lanterns and pie when we see pumpkins. And, they are everywhere you look at this time of year! I happen to live in Ohio, one of the top pumpkin-producing states. How bout that?
While our ancestors used pumpkins for removing freckles and curing snake bites, I prefer eating them. Pumpkins are a highly nutritious fruit (raise your hand if you thought it was a vegetable) rich in antioxidants, fiber and vitamins. Its flesh is low in calories and high in beta carotene and potassium. I love the small "pie" pumpkins. They weigh between two and five pounds, and have a firm, sweet flesh.
Pumpkin is only in season for a couple of months, so make the most of it this autumn and enjoy these raw pumpkin recipes.
While our ancestors used pumpkins for removing freckles and curing snake bites, I prefer eating them. Pumpkins are a highly nutritious fruit (raise your hand if you thought it was a vegetable) rich in antioxidants, fiber and vitamins. Its flesh is low in calories and high in beta carotene and potassium. I love the small "pie" pumpkins. They weigh between two and five pounds, and have a firm, sweet flesh.
Pumpkin is only in season for a couple of months, so make the most of it this autumn and enjoy these raw pumpkin recipes.
Pumpkin Nog
juice of one small "pie" pumpkin
1/3 C filtered water
1/4 tsp ginger
1/4 tsp cinnamon
1 tsp local raw honey
Juice the pumpkin in your juicer (save the pulp and seeds to use in some of the other recipes). Pour fresh juice into a blender. Add spices, honey, and blend. Dilute to taste with water. Chill or serve immediately.
Pumpkin Seed Cheese
2 C sunflower seeds, soaked
1 C pumpkin seeds, soaked
2 cloves garlic, minced
1 tsp ginger
1 tsp oregano
1/4 C fresh basil, rough chopped
Braggs Liquid Aminos to taste
Combine all ingredients in a blender with enough water to completely cover. Blend until creamy, adding more water if necessary. Pour into a nut milk bag and squeeze out all the liquid.
Great for stuffing celery and mushrooms, or spreading on your favorite cracker!
Savory Pumpkin Harvest Soup2 C pumpkin, cubed
2 green apples, cored & quartered
3/4 C coconut water
1 clove garlic, crushed
1/2 C onion, chopped
2 Tbsp raw tahini
1/2 tsp thyme
1/2 tsp sea salt
1/2 tsp paprika
Combine ingredients in a food processor and process until smooth.
Pumpkin Smoothie
1 banana, frozen
1 C almond milk
1 C pumpkin, grated
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp allspice
1/4 tsp nutmeg
agave nectar, stevia or raw honey to taste
Combine ingredients in a high-powered blender until creamy.
Not Your Grandmas Pumpkin Pie
Crust:
2 C almonds
1/2 C dates, pitted and soaked
1/4 tsp cinnamon
Pulse the almonds in a food processor until evenly ground. Do not over-process or youll end up with almond butter. Add dates and process into a dough-like consistency. Press the mixture into an 8-inch ceramic pie plate that has been greased with coconut butter. Place in the freezer to set while preparing the filling.
Filling:
2 C pumpkin, cubed
meat of 1 young coconut (reserve water)
1/2 C walnuts, soaked
1/2 C almonds, soaked
1/2 C dates, soaked
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp ginger
1/2 tsp ground cloves
Begin mixing pumpkin and coconut water in a food processor until you have a smooth paste. Add in coconut meat, walnuts and almonds, blending again until smooth. Add dates and spices, and process some more.
Pour mixture on top of almond pie crust and spread evenly. Chill for several hours before serving.
Saturday, March 7, 2015
Weight Loss Recipes Light Caesar Salad
1 cos lettuce
- 100g Greek or natural yoghurt
- 2 tbsp olive oil
- 6 tbsp grated Parmesan cheese
- 1 garlic clove, chopped finely
- 1 tbsp Worcestershire sauce
- Juice and zest of ½ a lemon
- 2 slices of wholemeal bread, cut into cubes
- Salt and pepper, to taste
Heat your oven to 180C. Place bread onto a baking tray and cook for 5-10 minutes until crispy and browned. Make the dressing by mixing the yoghurt, olive oil, half of the Parmesan, garlic, mustard, and lemon with salt and pepper. Chop the lettuce and place in a salad bowl. Add your croutons, then top with the salad dressing. Toss to combine. Add the rest of the Parmesan before serving.
Serves: 4. Calories per serve: 210.
Source: http://www.losebabyweight.com.au/recipes/lamb-and-beetroot-salad/
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