Author: Alex

Make It Yourself Monday: Grab and Go Super Smoothie

Make It Yourself Monday: Grab and Go Super Smoothie

If you read my about me you’ll see that I have a special love for smoothies. They taste delicious, but they also can be packed full of wholesome, and healthy ingredients. A special perk, they totally can count as a meal. I’m not talking the […]

Garden Fresh Pasta Sauce

Garden Fresh Pasta Sauce

Normally on Monday I write my Make It Yourself Monday posts. This paticular Monday though, I am on vacation with family, so there is no making much of anything fancy over here. We are all about easy, semi-healthy, but fully delicious food. My homemade bladda […]

Make It Yourself Monday: Crockpot Applesauce Four-Ways

Make It Yourself Monday: Crockpot Applesauce Four-Ways

When our family first moved to Ohio, we discovered a local casual dining restaurant called Skyline. I proudly tout the fact that I have never eaten there, but my husband has sadly dined here on occasion. According to him, they offer a meal called Skyline Chili 4-Ways. This title is somewhat deceiving because the meal isn’t actually offered four ways, but rather has four components. Are you ready for this?

 

Spaghetti noodles with “secret seasonings”

Chili

Beans

A obscene amount of shredded cheddar cheese on top.

 

So thank goodness my recipe here has nothing to do with Skyline, chili, beans or some secret seasoning.

Aside from Ohio blessing the world Skyline, it did offer us our first apple picking experience. If you ever get the chance to pick our own apples, DO IT! We had such a good time and the tree branches hang low enough the little hands can help in the picking.

Picking your own also lets you buy bulk apples for a crazy good deal. We picked fresh apples for roughly $1.00 per pound!

This is all great until you get home and realize you have a mound of apple that will rot away on your counter until you do something with them. The options are really endless. There is apple butter, apple crisp, apple pie, apple juice, etc. My kids love straight up apple sauce so I spent three days and three rounds of crockpot cooking my apples. In the end I ended up with enough apple sauce to last us a couple months, and my house had a sweet aroma all weekend.

In order for my kids not to get bored of the sauce, I experimented with some fun flavor combinations. Add in some extra spices and fruit, and you have a delicious and new little snack for yourself or the kiddos. I ended up making a huge batch of basic applesauce for a base and freezing them into muffin tins for easy portions to thaw and use. You can use these to place in reusables pouches like these, for baking, or for adding into a delicious fall smoothie. Here are the flavors we loved so far.

 

  1. Apple Blueberry Nutmeg (top left)

  1. Apple Cinnamon (top right)

  1. Apple Banana Clove (bottom left)

  1. Apple Strawberry Cardamom (bottom right)

 

Oh and I haven’t even mentioned the best part. No added sugars and…wait for it… NO PEELING!

 

You are welcome.

 

Print Recipe
Easiest Crockpot Applesauce
Crockpot applesauce that is simple to prepare with no added sweeteners. Add in the additions of extra fruit and spices for new and fun flavor profiles.
Prep Time 5 minutes
Cook Time 4 hours
Servings
Prep Time 5 minutes
Cook Time 4 hours
Servings
Instructions
  1. There is no real need to worry about measuring with this recipe. Wash and core your apples, and place them in the crockpot.
  2. Add in about half a cup of water or wait and see if the apples provide enough liquid or not on their own. It will vary from batch to batch
  3. After apples have cooked on low for roughly four hours, transfer to a high speed blender
  4. Blend on high for roughly 3-4 minutes. It will feel like a long time but you want any remnants of the peel to get blended up into a smooth creamy texture.
  5. This is your base. You can add a variety of flavors with additional fruit and spices!
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Hope you enjoy! Let me know what you like to do with your apples? Any other flavor combinations you love?

Make It Yourself Monday: Almond Milk and Flavored Almond Milks

Make It Yourself Monday: Almond Milk and Flavored Almond Milks

This is one of those kitchen DIYs that seems a lot more daunting than it is. You really can’t mess this one up. I promise. I mastered it on my first try. Not because I’m just that good, but because it is just that easy. […]

Six Cookbooks to Help you Start Eating Clean

Six Cookbooks to Help you Start Eating Clean

It was the running joke amongst my family and friends that I could not cook. ‘She could burn a salad.’ ‘Does she know how to boil water?’ ‘Don’t bother asking Alex, she doesn’t know how to make anything.’ They weren’t far for the truth. Cooking […]

Make It Yourself Monday: Homemade Butter

Make It Yourself Monday: Homemade Butter

So let’s have real talk. You know those people who make their own EVERYTHING. Ya those people. They have a dirty little secret. Most of the things they make are super simple. As in, it probably only took-them-3-seconds-to-make-type-simple.

I am THOSE people. I’m sorry…I’m sorry. Before you give me an eye roll, let me show you how simple some of these DIY staples can be.

Let’s start off with a bang. Homemade BUTTAH!

I love butter and my family loves butter even more. We buy some high quality stuff and it’s pretty costly. When you look at the ingredients, there are two!

Not only is this recipe insanely simple, it is extremely cost effective too. We were spending $5.00 an ounce on our butter before. This recipe calls for an ingredient that is only .15 an ounce. So I’ll just leave you to that mental math for a second.

Let’s make this happen shall we?

Print Recipe
Homemade Butter
Simple and fast butter with two simple ingredients! Adapted from The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making
Prep Time 10 minutes
Servings
oz cube
Ingredients
Prep Time 10 minutes
Servings
oz cube
Ingredients
Instructions
  1. Pour milk and salt into the bowl of a standing mixer with the paddle attachment
  2. Turn on mixer to medium-high speed. It is helpful to drape a towel over the top of the mixer to prevent splatter
  3. Allow the mixer to do all the work for about 2 minutes or so. You will see the cream mixer start to thicken.
  4. Continue mixing and the mixture will start to resemble whipped cream. You can stop here and have whipped butter, or continue to make a compounded stick.
  5. In another minute or so the mixture will start to look crumbly, and "break." This means the liquid and the solids will separate. You can then carefully poor the liquid into a mason jar and save it as buttermilk!
  6. Take the solid and start to knead the ball of butter into your hands, and squeezing out the liquid. Continue to rinse the butter ball until no liquid comes out.
  7. You can enjoy the butter as is, or place it into the fridge to chill and get firm!
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3 Things to Eat Today to Help Out Your Gut

3 Things to Eat Today to Help Out Your Gut

My 5th grade teacher introduced me to the K.I.S.S. method in school. Keep It Simple Stupid. Since learning this, I have discovered I can apply it to most things in my life. Parenting, marriage, workouts, food, and now our gut health. By now, you have […]

Veggie Loaded Turkey Meatballs

Veggie Loaded Turkey Meatballs

I have been blessed with two kids who love food. They are adventurous eaters, and for the most part, will try anything once. To properly balance those blessings, I have a man-child for a husband. He has a long list of particular foods that he […]

Easy Corn Tortilla Chicken Tenders

Easy Corn Tortilla Chicken Tenders

I have distinct memories of my mom using greasy potato chips to coat chicken breast to make the most delicious chicken tenders ever. Now, being a mom myself, I realize how brilliant that was. Why not cover a healthy source of protein with a bit of mouthwatering, salty chips to help your kids actually eat dinner?

Fast forward to now. Something tells me it’s frowned upon to coat anything with the contents of that yellow bag of not-so-healthy potato chips. While this is true, there is nothing I love more than chicken tenders dipped in ranch so I needed to create a healthier version than my mom’s old go-to. Enter Shagbark Seed and Mill. They are a local Ohio company just a short drive away from where I live and they have the cleanest ingredients: organic corn, water, sunflower oil, salt, and lime. THAT’S IT!  Why not put these chips to work to create a marriage between mexican tortilla chips and southern “fried” chicken?

This recipe was so easy and provided the crispiest chicken tenders I’ve ever made. Both my husband and my son asked for seconds.

Pair this with Tessemae Creamy Ranch dressing for a dipping sauce and it’s a match made in healthy food heaven.   

Try it out and don’t forget to check out Shagbark Seed and Mill to see if they are coming to a store near you!

Print Recipe
Easy Corn Tortilla Chicken Tenders
The perfect mash up between Mexican style tortilla chips and southern fried chicken, but with a healthy twist!
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Place chips and seasonings into a food processor or high speed blender to grind and combine into a coarse flour like texture. You can also break up the chips by hand but the texture will be harder to work with. Pour chip mixture onto a a plate or a pie pan. Something that gives a lot of surface area but won't let the mixture spill out.
  2. Crack the eggs into a small bowl and whisk them with a fork.
  3. Dip each chicken tender into the egg wash and then press it into the corn mixture. Coat the chicken with the mixture and set aside on a plate.
  4. Once all chicken is coated evenly with the corn mixture, heat up your cast iron skillet on medium heat with about 2tbsp of your avocado oil. Wait until skillet is fully warmed.
  5. Place about half of the chicken tenders on the skillet and let sizzle for about 7-8 minutes. Try not to lift them until then to allow the corn mixture to fully crisp up. Flip and continue on the other side. Both sides should be browned and crispy and fully cooked through the middle.
  6. Once done, place on a new plate and let cool. Serve with Tessemae Creamy Ranch or make your own healthy alternative!
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