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Archive for the ‘Grains’ Category

 

My latest breakfast obsession.

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Turmeric Paste to make Golden Milk.

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Turmeric Paste

Ingredients:

  • 1/2 cup  turmeric powder
  • 1 cup water PLUS 1 cup water in reserve, if needed
  • 1/3 cup  Coconut oil
  • 1 1/2 teaspoons freshly ground black pepper

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Golden Milk Recipe

  • ¼ teaspoon (or more if you can tolerate the taste) of turmeric paste
  • 1 cup almond milk,  hemp milk or coconut milk
  • 1 teaspoon of coconut oil (you can also use sesame oil or sweet almond oil) – get unrefined, cold pressed oil
  • Some honey,  maple syrup or stevia

Put milk and turmeric paste in a pot and cook on medium heat. Heat the mixture until steaming but not boiling (some recipes call for boiling the mixture but prolonged heat can destroy the active ingredient curcumin). Remove from heat. When the drink cools down, add honey and oil(s). The oil supplies you with healthy fats and further increases turmeric absorption. It helps with joint lubrication and promotes cellular function.

The drink has a nice golden color, hence its name.

A very small number of people have reported allergy to turmeric. If you’ve never eaten turmeric, start with a small dose and observe the body’s reaction.

Keeping the germs away;

Staying Healthy with my favorite immune guard dogs.  doTERRA On Guard essential oil capsules, On Guard Throat Drops, Sambucus Black ElderBerry Extract.

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January Bestowed Box

Previous Links Here, Here and Here.

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healthy(ish) Deserts and Pizza’s.

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Stonefire Naan homemade pizza. Love putting together these little pizzas loaded with all my favorite toppings.

Previous Pizza Posts

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Refreshed my makeup and joined a few monthly subscriptions.

Birch Box.

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Ipsy Bag. 

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Ordered my Favorite YouTubers Book. 

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Joined the Influenster Team.

Discover. Review. Share.

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  • Stay on top of the latest product news & expert tips.
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February makes me Shiver, So I Eat soup.

Boulder Organic Foods

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Boulders Organics MISSION

Boulder Organic Foods’ mission is to craft “oh my gosh!” good organic food with uncompromised nutrition using garden-fresh ingredients.

NATURE ROCKS OUR WORLD

We’ve got a major thing for organic eating and we’re not ashamed to show it. This is Boulder Organic!, where we feed our passion for garden-grown ingredients and wholesome fare with temptingly nutritious recipes you’ll be hard-pressed to resist.

ALWAYS ORGANIC
ALWAYS GLUTEN-FREE
ALWAYS NON-GMO
VEGETARIAN OPTIONS
Boulders Organic sent me two coupons to try some soup. So as soon as the coupons arrived I hit my local Target store and chose these two yummy flavors. I found them in the deli refrigerator section.
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In our kitchens, we accept only the best—like whole, organic produce (much of it’s local), savory spices (a pinch of this and a dash of that) and people with a passion for doing things right (everything is personally prepared just like you’d make it yourself). We laugh in the face of artificial ingredients and preservatives because frankly, compromise just isn’t our style. And honestly, who wants to eat something that’s been sitting on a shelf for a year? Not us, that’s for sure.

Come experience what nature intended food to taste like, and hurry up it before it gets cold! Actually…it’ll definitely be cold because Boulder Organic! products are sold in your grocer’s deli refrigerator. Find a store near you and enjoy some today.

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ALL SOUPED UP

Picture this: you, a spoon, and a bowl of fresh,
organic soup so good it’s almost too good. Almost.

Well, wouldn’t you know it? That happens to be our specialty. We make all of our fresh soups in small batches from the finest farm-harvested organic and gluten-free ingredients so you can really taste nature’s best in every bite.

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Here are a few fun recipes provided by Boulder Organic!

Green Chile Pulled Pork:

Ingredients:

– 2 lbs. pork shoulder roast

– 1 tub Boulder Organic! Green Chile Corn Chowder

Place a 2 lb. pork shoulder roast in a slow cooker, add one tub of the Green Chile Corn Chowder on top (add a dash of salt if desired). Cook on low for 6-8 hours. Pull apart and enjoy!

 Chicken Vegetable Chili Nachos:
Ingredients:

– 1 tub Boulder Organic! Chicken Vegetable Chili

– ½ cup sour cream

– 1 bag tortilla chips

– 1 cup of your favorite salsa

– 1 avocado, diced

– 1 jar pickled jalapeno, drained (if you like the spice!)

– 1-2 cups finely shredded Mexican blend cheese

– ½ cup fresh cilantro

Preheat broiler, place top rack about 6 inches from top. Line baking sheet with aluminum foil. Spread tortilla chips over baking sheet. Heat Chicken Vegetable Chili in saucepan until slightly reduced and thickened. Pour chili over the top of tortilla chips. Add cheese to the top of chili (as much as you like!). Place baking sheet on top rack and broil 3-5 minutes, or until cheese is melted. Top nachos with salsa, sour cream, avocado, jalapeno, and cilantro as desired.

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 Also received 3 Free Coupons from Van’s to;

Celebrate National Hot Breakfast Month. 

February is National Hot Breakfast Month. Now is a great time to get back into the habit of eating a healthy breakfast each day.

Why is it important to eat in the morning? Not only are you literally breaking the fast from the previous night’s meal, but eating a healthy breakfast can give you energy, wake up your brain, and help you stay on track for healthy eating the rest of the day. Aim for a combination of carbohydrates, protein and fat to keep you full longer and avoid the mid-morning crash.

But who has time for hot food in the morning? You do, and Van’s Natural Foods can help. Here are three healthy (and quick) hot breakfast ideas to get your day started on the right foot.

Waffles with Peanut Butter & Banana

Heat your favorite Van’s waffle. Top with 2 tablespoons natural peanut butter and ½ a sliced banana. No need for syrup, the bananas are sweet enough!

·         Van’s fiber- and whole-grain-rich Gluten Free Ancient Grains Waffles are made from a mix of nutritious whole grains including brown rice, millet, teff, buckwheat, amaranth, sorghum and quinoa. Gluten Free Ancient Grains Waffles have 32 grams of whole grains – and 6 grams of fiber – per serving. Egg- and dairy-free, this waffle is a deliciously nutritious way to start the day.

·         Van’s Power Grains Waffles are the first nationally available high protein waffles. Each serving, made with cracked red wheat and steel-cut oats, offers 10 full grams of protein – more than an egg.  Like all of Van’s products, Power Grains are made with high-quality ingredients and frozen for freshness so they don’t contain preservatives.

 Here is what I selected Van’s Whole Grain Waffles, Mini Chocolate Chip Waffles and Cinnamon French Toast Sticks.

I blog about Van’s often. They are amazing to work with and always keep me posted on new items and promotions they have going on.

Previous posts here, here and here.

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Minis Waffles

Chocolate Chip

Chocolate never seemed so sensible.

 Don’t let the amazing taste fool you; Van’s Mini Chocolate Chip waffles are made with the same nutritious ingredients as our other waffles but with just a touch of chocolate for an extra treat! Try them for breakfast or topped with peanut butter for a mid-afternoon pick-me-up snack.

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Gluten Free Waffles

Ancient Grains Original

Baked with whole ancient grains – without gluten, dairy, egg or soy.

 Packed with 23g nutrient-dense whole grains and 6g fiber, these gluten-free ancient grains waffles might just be our best creation yet!

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and My All Time Favorite Van’s Item…

Gluten Free French Toast Sticks

Cinnamon

Cinnamon French Toast Sticks – hold the gluten, dairy & egg!

Start your day with gluten-free whole grain goodness and a dash of delicious cinnamon. Van’s Gluten Free Cinnamon French Toast Sticks are a tasty morning meal or afternoon treat.

 

Yummy. 

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Things Lately;

 

2016 New Year Family Card

                                                 2016 New Year Family Card

December Ispy Bag

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December Bestowed Box

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Made some amazingly fun Charcuterie Boards for Holiday Parties.

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Pronounced shahr-kyut-uh-ree it is a French word that comes from chair “flesh” and cuit “cooked.” It refers to cooked, cured or smoked meats such as bacon, ham, sausage, terrines, rillettes, galantines, pâtés and dry-cured sausage. Charcuterie has been considered a French culinary art at least since the 15th century.
another definition described it as:

Charcuterie is the French word for prepared meat products such as pate, rillette, and sausage, as well as the butcher shop that sells them. Coming from chair (“flesh”) and cuit (“cooked”), charcuterie was originally prepared as a way to preserve meat before the invention of refrigerators.

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Me and my little guy.

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Daddy and his little girl.

20160102_214325 DSC_2425Projects, Fun things and DIY’s; 

Before.

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After.

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New Year Card. I skipped the Christmas card and sent out New Years Cards.

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Check Ya Later.

 

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I recently got my sprouts on. I have a set of Sprouting Jars and its been a while since I sprouted so I thought a Spring sprout was needed. The variety of seeds I am using is a 3 part mix of Alfalfa, Radish and Broccoli. So they are a much small sprout than the Mung bean sprouts you typically find in the vegetable section at the grocery store.

I added 1/4 cup of seeds to my jar and then 4 cups of warm water which you soak for 6-8 hours. After the 6-8 hours you just drain the water and rinse the seeds and then store in a warm dark location for 3 days. You must rinse the seeds two to three times per day during the sprouting cycle.

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The easy straining caps makes it convenient to strain fresh water to the sprouts.

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This little amount of seeds will produce a huge amount of sprouts.

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Here are my sprouts after only one day. I rinsed them twice and left out on the counter to soak up some sun for an hour, that seems to help green up the sprouts. It is recommendation but is not necessary.

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Here are my sprouts on day two. Wow, this is going to be a huge amount of sprouts.

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Here are my sprouts on day three. They are ready to be strained, stored and consumed.

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Just soaking in water and gently swishing around does a good job of getting the hulls to float up.

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Sprouts are ready to be served.

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My all time favorite way to eat them is on a piece of pita bread with hummus.

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Basic Sprouting Instructions:

How to Grow Sprouts in a Jar

Growing sprouts in a jar is easy. Here’s how to do it:

  1. Place one to two tablespoons of seeds in your jar, and cover with approximately two inches of warm water. Let this sit 6-8 hours or overnight depending on the sprouting seed you are using.
  2. Drain the water, using a sprouting jar with the draining lid or just use a fine sieve or cheesecloth.
  3. Rinse the seeds by adding water the jar, swishing the seeds around, and draining.
  4. Repeat twice a day, every day until your sprouts are the desired size. This will take anywhere from three to seven days, depending on the variety of sprout you’re growing. Sprouts are best when they’re still fairly small and just starting to turn green.
  5. Store your sprouts in a covered bowl or food storage bag with a paper towel inside to absorb excess moisture. Use the sprouts within a week.

Check Ya Later.

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So here in Michigan we are used to snow days, hazard weather days, and power outages. We get high winds, freezing rain, below zero temperatures and sometimes we get 12″ of snow dumped on us overnight. Like most people who live in states with winter weather conditions we are usually always ready for whatever mother nature sends our way. Recently we had two back to back storms both resulting in power outage both lasting over 4 days. It is what it is. I plan for such events by having what I may need. Flash lights, batteries, fuel, propane, food, water and other such necessities.  We also have a generator. It  does not run the entire house but it give us what we need.

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So on our latest power outage the temperature in the house dropped down to 32 degrees. But that was warm compared to the 13 below zero temperatures and high winds outside. We keep it simple when the power goes out. We run a small generator for a lamp, our TV and a small room heater, we also are able to charge our cell phones. We have a propane heat buddy that heats our bedroom. I have a Nuwave heat top that I use to heat cans of soup and easy heat up can meals, I saw it on an infomercial and then later found it at Kohl’s. It worked out so well. It does not use a lot of energy so it safely runs off my generator. I also really rely on hearty protein meal replacement bars and healthy snacks.

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Having a generator is not a cure-all for a power outage, unless you have an entire house hook-up. We have a portable one so it cannot run the entire home. We also have a well for our water so to run our pump and the well we have dedicate the entire generator to the water when we need it. We take showers and wash dishes and fill up water bottles and get done what we need and then reconnect back to our lamp, tv and heater. Our propane heat buddy is a life saver, it really kicks off heat and keeps us warm when the generator is hooked up to the well and pump.

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When we go to bed we shut off the generator to conserve the fuel and we go dark. We have our routine down quite well. So when it comes down to it my main concern is always food and water. I always have lots of options on hand but I am always looking for easy meals and foods that keep us going.

Some new health snacks recently arrived at my door. Thanks to my wonderful friends over at Van’s Natural Foods.

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Check out their new snack line. So many snacks, so much snow.

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Van’s Multigrain Chips (MSRP: $3.29-$3.49) in Nacho, Nacho, Man! and Mighty Good BBQ! are loaded with 18 grams of whole grains and just 130 calories per serving. Made with gluten-free oats, brown rice, millet, quinoa and amaranth, Van’s Multigrain Chips are crispy, crunchy and bursting with flavor. These guilt-free treats keep it real, containing no high fructose corn syrup, artificial ingredients, hydrogenated oils or GMO oils, and they’re great for dipping or enjoying right out of the bag. 15 chips/130 calories.

Hello Nacho, Nacho, Man. They certainly did not skimp on the Nacho flavor one bit. Like Pow! In your face Nacho Flavor. Loved the Mighty Good BBQ flavor also, they were really crisp chips packed with flavor.

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Van’s PB&J Sandwich Bars (MSRP: $3.99 – $4.49), a delicious, classic blend of real peanut butter and fruit jelly, sandwiched between two whole grain, gluten-free bars. This sweet, chewy delight, available in Blueberry and Strawberry, is perfect for a quick, healthy breakfast, lunchtime treat, snack or dessert featuring 10 grams of whole grains. 1bar/160 calories.

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I am obsessed with these bars. They literally taste like a PB&J. So rich and smooth. Perfect to just pack in your bag and go or snack on anytime. Very satisfying.

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Van’s Love Your Heart Waffles (MSRP: $3.49). These Non-GMO Project-certified waffles feature 1 gram of heart-healthy soluble fiber, 34 grams of whole grains and is made from a mix of whole grains including whole wheat, barley, oats and more. Warm, yummy and deliciously heart healthy—talk about a loving way to start the day.

Van’s also included this serving platter with a quote from Julia Child. Loving it!

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Thanks Van’s, you certainly turned a snowy situation into a better snacking opportunity. I know I’m gonna keep a box of those PB&J Sandwich Bars on hand just in case we get hit with another storm. Well maybe I’ll keep two on hand..

Check Out Van’s Twitter Page Here.

Van’s History

You may not know it, but Van’s has been cooking up tasty, good-for-you waffles for almost a half century. It all started back in the 1970s at the original Van’s restaurant. It was there, inspired by our California beachside roots, that we first dished up whole grain and gluten-free hot ’n toasty waffles. By the late 1980s, we decided it was time to bring our tasty waffles to a whole new group of customers – right in their local grocery stores.

That same passion for seriously healthy, seriously tasty foods lives on at Van’s today. We value artisanal quality and we cook our products in small, minimally processed batches with always-fresh ingredients. And since we want everyone to be able to enjoy our waffles, we offer gluten-free waffles along with organic, mini and our signature 8 Whole Grain varieties.

The original Van’s restaurant may no longer be dishing out waffles on the beach, but we still pack the same sunny Southern California spirit into every product we make. Our only hope is that you’ll enjoy Van’s foods as much as we enjoy creating them.

Check out my previous Van’s Posts here:

Van’s Natural Foods

VanTastic Snacks

Check Ya Later.

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Hello Foodie Friends! Hello Travel Blogger Friends! and Hello Healthy Living Friends! I think we can all agree that we all love food, good food, healthy food. Well along my blogging adventures I have found some really healthy and amazing foods.

One of my favorite Natural Healthy Food Lines is Van’s Natural Foods.

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Here are a few of my Previous Van Posts Links:

Van’s Natural Foods

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Sunny Day

Sweet and Fun to Go

Now on to today’s post. Whats in the bag you ask? Well lets take a peek.


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I truly am a fan of Van’s Natural Foods. Its hard not to love a company that really cares about the ingredients they put in their foods.

I’m loving that they keep improving and adding more products to their food line.

Check out some great new lunch box snacks, as well as a few new cracker flavors.

I am a daily lunch packer, and I love having a new item to add to my meal or as my snack. Looks like I can add a Cranberry Almond Crunch bar and a bag of Say Cheese crackers to my lunch box.

Here’s the Details on the Cranberry Almond Crunch Bar.

Gluten Free Snack Bars – Cranberry Almond

Delicious chewy cranberry and almond packed snack bars!

 Made with gluten-free oats, flax, cranberries and almonds, this bar is loaded with 10g of whole grains. But the best part? The chewy, fruity, nutty delicious taste! So go ahead take a bite, and say hello to a whole new, whole grain way to snack.

Lots of crackers featuring some VanTastic New Flavors.

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My crackers included the New 5 pack of 4 Once Say Cheese portioned bags.

Also was The Perfect 10 Cracker and the Fire Roasted Veggies cracker.

~~~~Plus~~~~

Lots of Recipes cards to create amazing dips for the crackers, and other uses for Van’s Foods.

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All these VanTastic foods came in this great recycled bag. I think Ginger thought she was going to get a free treat.

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Not only were there dip recipes, for the crackers, but there were also appetizer recipes using the crackers.

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Definitely going to make this one!

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I also received a box of my favorite Van’s cereal. Cinnamon Heaven. Most High on my breakfast enjoyment list. Perfect in yogurt and I love to put them in snack bags and munch on them throughout the day.

Gluten Free Cereal Cinnamon Heaven

Make your morning more heavenly with new Cinnamon Heaven cereal!

 With 17g of nutrient-rich whole grains and 5g of fiber per serving, Van’s new gluten-free Cinnamon Heaven cereal is the perfect way to start your morning. So, dip your spoon into a sweet touch of cinnamon and say hello to a whole new, whole grain way to start your mornings.

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For more great Van’s Natural Foods recipes. Follow this link. 

Van’s offered so many options for so many people who have food restrictions. Here’s some back ground information on the Vans’ Company.

THE VAN’S STORY

Here at Van’s, we believe that healthy is delicious.

You may not know it, but Van’s has been cooking up tasty, good-for-you waffles for almost a half century. It all started back in the 1970s at the original Van’s restaurant. It was there, inspired by our California beachside roots, that we first dished up whole grain and gluten-free hot ’n toasty waffles. By the late 1980s, we decided it was time to bring our tasty waffles to a whole new group of customers – right in their local grocery stores.

That same passion for seriously healthy, seriously tasty foods lives on at Van’s today. We value artisanal quality and we cook our products in small, minimally processed batches with always-fresh ingredients. And since we want everyone to be able to enjoy our waffles, we offer gluten-free waffles along with organic, mini and our signature 8 Whole Grain varieties.

The original Van’s restaurant may no longer be dishing out waffles on the beach, but we still pack the same sunny Southern California spirit into every product we make. Our only hope is that you’ll enjoy Van’s foods as much as we enjoy creating them.

What to stay up on Van’s News and Products?

Well sigh up for the eClub.

eCLUB SIGN UP FORM

Why Sign Up?

Our eClub is equal parts news, nutrition advice and sweet special offers you won’t find anywhere else. Join now and find out what it’s like to get the latest updates, recipes and deals when they’re fresh out of the oven.

• Get up-to-date news about Van’s straight from the source!
• Learn about new products before anyone else.
• Get your hands on coupons and special offers!
• Get delicious, nutritious recipes and healthy living tips delivered right to your inbox

Feeling a snack attack coming on and a bag of Say Cheese calling my name!

Check Ya Later.

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I must share something, I have a New Food Love.  It’s with Wheat Berries.

But First Check out my New Tea Mug. It’s a wide mouth mason jar with a Cuppow Lid. I love it. I received the Cuppow lid in one of my Vegan Conscious Boxes. On a cold day the mason jar also doubles as a hand warmer.

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My new tea mug sure does complement my Oats in a Jar, Jar! I love jars, containers, bins, baskets and anything else that stores and organizes items. I love glass jars for food storage and serving food.

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So on to the Wheat Berries. I found these in the bulk bin section at Whole Foods and needed to try them out. I love grains and this is one I have not tried.

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After soaking them overnight, I drained and rinsed. Then add 2-1/2 cups of water and boiled for 35 minutes. NOTE: Just make sure that you do not let all the water boil out. Stir occasionally. I kept my eye on them the entire cook time, I made the mistake once and walked away while boiling rice, and all the water boiled out and I had a terrible mess in my saucepan. NEVER AGAIN.

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They are very chewy with a nutty flavor, they are now on my favorite list. Not sure why I waited so long to try them. Oh yeah, I know why…The closest Whole Foods is 40 some miles away from me and I have not found them anywhere else. Well now that I know, I can stock up and keep on hand. Win, Win.

I have been adding a 1/4 of a cup of cooked wheat berries to my Oats in a Jar Oatmeal.

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Here’s some helpful information I found on Wheat Berries over at The Food Network.

Wheat berries are a true whole grain! You may not recognize the name, but without these kernels, there would be no flour. Wheat berries are loaded with nutrients and are as easy as rice to prepare — perfect for a meal any time of year.

What are wheat berries?
Wheat berries are whole wheat kernels. They look like thick, short grains — similar to brown rice. Industrious folks grind them into whole wheat flour for baking; you may not have the time to regularly grind your own flour, but it’s a fun thing to try at least once.

When boiled, cooked wheat berries have a chewy bite and subtle nutty, earthy flavor. They’re sturdy enough to handle bold salad dressings and still delicate enough to taste delicious with some milk, honey and cinnamon.

If you like sprouts on salads and sandwiches, add a little water to wheat berries and you can grow your own wheat sprouts.

Why are wheat berries “Healthy Eats”?
Since the wheat kernel is left intact, virtually none of the nutrients are stripped away. A cup of cooked wheat berries has about 300 calories and is packed with fiber, protein and iron. Tasty sprouts are loaded with vitamin E, a cell-protecting antioxidant, and magnesium, which is good for healthy bones and muscles.

What do you do with wheat berries?
Look for wheat berries at a health food store or in the natural foods section of your local supermarket.

Prepare wheat berries in boiling water — just like other grains. Add cooked wheat berries to soups or even chili. Serve hot as a side dish with hearty mushrooms or cold for a satisfying salad full of flavor and whole grain goodness. Wheat berries have nutty flavor so they’re great with fresh vegetables and dried fruit such as cherries or cranberries.

Read more at: blog.foodnetwork.com

Now here some of my snacks from the week.

Kale Chips, always a favorite.

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Hail Merry Macaroons I received in my Vegan Conscious Box. Chocolate Craving CRUSHED by these little Macs.

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I made my husband this Decadent Apple Caramel Cake. He saw it while grocery shopping and added it to the cart. (?)

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It was good, but really sweet. He loved it, and that’s all that matters, sometimes you have to indulge on not so homemade, not so healthy items. At least I used my Egglands Best Eggs…

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* Since finding the Wheat Berries and cooking with them I have now located them at a Health Food Store NEAR my home! Dale’s Natural Foods Store in Flint Michigan. I shop here often and turns out they have carried them all along, I guess I just never looked carefully enough in the Bulk Grain Bin Section. Apparently my Observation skills are at an all time LOW.

Check Ya Later.

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So I wanted to do a recap on some of the meals I enjoyed while getting creative using Chobani Greek Yogurt in recipes.  The promotion is called #justaddgood. Here’s the idea behind it:

Chobani Conversion Chart.

Chobani Ingredient Conversion Chart

So I’ll take you back to the original post on my Chobani Delivery.  Now let’s look at some dishes!

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Most recently I made this little frozen dessert. This recipe was adapted from Lindsay’s over at The Lean Green Bean. Lindsay has amazing recipes and she is really creative with health ingredients.

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Here’s how I put this all together.

Ingredients

  • 4 cups Crispy Brown Rice Cereal
  • 1 Large container of Vanilla Chobani Greek yogurt
  • 1/2 cup ground oatmeal
  • 4 tablespoons of powdered peanut butter or 2-3  tablespoons of regular nut butter
  • 2 tablespoons of chia seeds
  • 2 tablespoons of hemp seeds

Instructions for Crust

  1. Mix 1/2 cup ground oats and 4 tablespoons of PB2, along with 2 tablespoons of chia seeds and 2 tablespoons of hemp seeds together.
  2. Next, slowly add 1/4 cup of water to the dry mix until it is smooth and incorporated
  3. Press the crust into a 8×8 glass pan and proceed to make the filling

Instructions for Filling

  1. Mix yogurt and crispy brown rice cereal together in a bowl.

Now put it all together

  1. Spread yogurt mixture into the oatmeal crust.
  2. Cover with plastic wrap and place in freezer until frozen.
  3. Remove from freezer, cut into bars.
  4. Store in an airtight container in the freezer.

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It’s like a frozen rice crispy treat. They freeze well and I love them.

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So with having so much on hand and not wanting to waste a single drop I grabbed a container and made some FroCHO™ Ice Cubes to have on hand for smoothies. I have made Chobani Frozen Treats before, but I wanted more information. So I headed on over to the Chobani FAQ Webpage and here’s what I found on freezing!

Can I freeze Chobani?

Yes, frozen Chobani (or FroCHO™ as we like to call it) can be stored for up to three months. While frozen, the live and active cultures present in Chobani become dormant. But once thawed, either in the refrigerator or by your body heat when eaten, they become live and active again.

FroCHO™ will have a slightly different texture, whether eaten frozen or thawed, but makes for a refreshing treat.

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Once they were frozen, I bagged and dated them. Well I also had to try some in a smoothie, I am only human after all.

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So I grabbed 3 Chobani cubes, a frozen banana and a snack size bag of frozen raspberries and a scoop of protein powder. I keep lots of frozen fruits on hand. I have a small section of my freezer dedicated to items to make smoothies! Check out my stash here. I topped of my blender bottle with soy milk and blended. The Chobani cubes really kept it cold and super smooth.

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I love spicy, hot flavors. So when I saw Tiffany’s Post on Spicy Buffalo Chicken Enchiladas, I knew I had to make them. I meet Tiffany at the 2012 Blend Retreat. She blogs over at Snack Snark Bark. I did alter her original recipe, I did not have any celery on hand and I also omitted the jalapeno peppers. I do love spicy hot flavors, but jalapeno is just too much for this gal. I also stuffed them, I mean jam-packed them full so I only ended up with 5 enchiladas, where the original recipe called for 12 tortillas. Oops.

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Before:

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After:

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I am in love with these bad boys, they are so zippy and spicy, I had to dab my upper lip a few times! If you like Franks Red Hot, then these are for YOU.

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Super Spicy Buffalo Chicken Enchiladas

  • 5 tortillas
  • 1 ½ lbs of chicken, cooked
  • 1 cup Chobani 2% plain yogurt (in place of cream cheese)
  • 4 oz. blue cheese, crumbled (same some for topping)
  • 4 oz. Frank’s Red Hot Wing Sauce
  • 1 tsp salt
  • ½ tsp chile powder
  • ½ tsp black pepper
  • Ranch dressing for drizzling

Mix together well, stuff tortillas and fold, place seam side down in pan, sprinkle with blue cheese and drizzle ranch dressing and hot sauce and bake on 375 degrees for 20-25 minutes and enjoy.

So on to a milder recipe….Cho-Egg Salad Sandwich.

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I just diced up 2 hard-boiled eggs a generous amount of mustard along with a few tablespoons of Chobani yogurt and mixed together, tasted then added more mustard and Chobani to my taste. Toasted some wheat bread. Piled the Cho-Egg mix on the bread, then topped with Organic Pea Sprouts, and dug in, it sure did make a perfect lunch.

Made my all time favorite breakfast bowl or Cho-Cereal Bowl. Kashi Heart to Heart cereal, PB2 (not pictured), hemp seeds, cinnamon and mixed with Chobani yogurt. Love, Love, Love.

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Cho-Enchiladas. Check out my recipe/post link.

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More Cho-Cereal Bowls.

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Shrimp Taco Wrap with Chobani instead of sour cream…Very Tangy.

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I think the one thing I am currently obsessed with is the Chobani Fruit Dip. Inspired by the Fruit Kebobs on the Chobani site.

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Chobani Fruit Dip

Serves 1

2 Tablespoons Chobani Greek Yogurt

1 Tablespoon Biscoff Spread or any Nut butter

1 teaspoon Vanilla Extract

3 Shakes of Cinnamon

Blend together with a spoon and dip, dip away.

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I also wanted to mention that I froze 3 cups of this dip in a glass Pyrex container for a Super Bowl party. Before the party I let it thaw and whipped it up with a spoon, and the texture and flavor were as good as when it was first made fresh. CHO-Bonus.

Question of the Day: What’s your favorite way to use Greek Yogurt in your recipes?

Check Ya Later.

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Just can’t get enough of Your Love Baby. A while back I made my first batch of Amaze-Balls, check them out here. I am a bit obsessed. So easy to make and such a great healthy option.

Craving chocolate and cookies what do you do? You Make Amaze-Balls 2 Ways. Amaze-Balls to the rescue.

First I made Nutella Amaze-Balls.

Ingredients:

  • 3/4 Cup Rolled Oats
  • 1/4 Cup Chocolate Protein Powder
  • 2 Tablespoons Agave Nectar
  • 2 Tablespoons Nutella
  • 1 Teaspoon Vanilla Extract

Directions

  1. Pour oats into food processor and pulse until they become a flour.
  2. Add protein powder and, pulse to combine thoroughly.
  3. Mix in agave, Nutella and vanilla — you can do this by hand if your machine can’t handle it. Pulse a few times and watch your machine. If it seems to be too much, pull dough out and mix by hand.
  4. Roll into tablespoon-sized balls.
  5. Refrigerate. Eat and Enjoy.

Then I made Vanilla Chia Seed Amaze-Balls.

Ingredients:

  • 3/4 Cup Rolled Oats
  • 1/4 Cup Vanilla Protein Powder
  • 2 Tablespoons Agave Nectar
  • 2 Tablespoons Almond Butter
  • 1 Teaspoon Chia Seeds
  • 1 Teaspoon Vanilla Extract

Directions

  1. Pour oats into food processor and pulse until they become a flour.
  2. Add protein powder, and pulse to combine thoroughly.
  3. Stir and incorporate 1 Teaspoon of Chia Seeds, then
  4. Mix in agave, Almond butter and vanilla — you can do this by hand if your machine can’t handle it. Pulse a few times and watch your machine. If it seems to be too much, pull dough out and mix by hand.
  5. Roll into tablespoon-sized balls.
  6. Refrigerate. Eat and Enjoy.

Then I made dinner. Isn’t that how everyone does it? So in order to make a quick dinner I grabbed a few ingredient from the fridge, I sort of had an idea of what I wanted to make. I just added this and that based on what I had on hand.

I scrambled some egg whites, toasted an English muffin, sliced a piece of Pastrami Wild Alaskan Sockeye Salmon and grabbed my avocado and a slice of shape white cheddar cheese and assembled.

I smashed the avocado on one side of the muffin, then just piled on the rest of the ingredients.

End result was this flavorful English muffin sandwich. The sharp cheddar and the salmon really worked well together and the avocado did what it does best and added a smooth mellow creamy texture to each bite. Man, I loved every single bite of this sandwich. Perfection.

Then I ate a few more Amaze-Balls.

Check Ya Later.

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