Healthy(ish) Archives - Crafty Cooking Mama

Old Fashioned Fried Cornmeal Mush

January 17, 2019 by Amanda Leave a Comment

Old Fashioned Cornmeal Mush. A simple comfort food with endless variations. Great breakfast option for those with food allergies – no gluten, dairy or eggs!

Old Fashioned Cornmeal Mush | www.craftycookingmama.com

Mush. I’m guessing most folks have heard of it before – I know it’s not just a Northeast thing. I’ve had it down South before – but the rest of the country – y’all are gonna have to let me know!

Mush was definitely poor people food. It was a way to fill your belly while food was scarce or money was low. When times were extra rough it was served by itself as a meal. It was regularly served as an accompaniment to dinners or alongside eggs & breakfast foods to stretch a meal.

I love mush for breakfast. It’s one of those simple comfort foods I crave on occasion. I like it fried in butter and topped with real maple syrup. Throw some breakfast sausage on the side and breakfast is complete.

As I was making this simple dish I got to thinking. Mush is a great breakfast for those with food allergies. No gluten, no dairy, no eggs. It can be vegan if you pan fry it with oil. Food allergy friendly for all ♥

It’s certainly not a pancake – but it makes a nice breakfast treat with maple syrup.

Simmering cornmeal in a pot sounds simple enough – but – keep it low. This mixture burns and sticks easily. Also make sure to add it to just simmering water – cornmeal thickens and explodes quickly. If you’ve never made it before, I suggest using a non-stick pot for the first time.

Fry slices of mush up with butter or bacon fat. I cook it over low heat until golden brown on both sides.

There’s plenty of room for creativity here. I included the basic, old-fashion recipe – but you could definitely add numerous ingredients to make this a sweet or savory dish.

Enjoy!

Amanda ♥

Old Fashioned Cornmeal Mush. A simple comfort food with endless variations. Great breakfast option for those with food allergies - no gluten, dairy or eggs!

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Fried Cornmeal Mush

Old Fashioned Cornmeal Mush. A simple comfort food with endless variations. Great breakfast option for those with food allergies! Gluten-free, dairy-free & egg-free.

Cook Time1 hr

Resting Time1 hr

Course: Breakfast

Cuisine: American

Keyword: Cornmeal Mush

Servings: 6 servings

Author: Amanda

Ingredients

3 cups boiling water just simmering
1 cup corn meal
1 cup cold water
1/2 tsp salt
1 tbsp butter, bacon fat or oil

Instructions

Mix cornmeal with cold water.
CAREFULLY add cornmeal to water that’s just simmering. (Add it to boiling water and it will bubble and explode everywhere)
Reduce heat, cover and simmer over low heat for an hour, stirring often.
Pour into lightly sprayed/greased dish ( 8×8 or 9×9 ) and let cool in fridge for a few hours.
Cut into slices and pan fry in butter or oil over low heat until just lightly golden on both sides – about 10 minutes each side. Serve with maple syrup.

The Rachel Sandwich

May 16, 2018 by Amanda 1 Comment

This post was sponsored by Dave’s Killer Bread as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Today I’m sharing with you one of my favorite sandwiches – The Rachel! Plus get to know my all time favorite bread!

I’ll admit, I’m a bread snob. It’s not only because I’m an avid baker. The majority of sliced bagged bread that you find in the store is equivalent to cardboard. Seriously.

I’ll share a funny (actually not so funny) story with you. A friend’s son did a science fair project a few years back. He was studying molds on breads. He wanted to see how it long it took various types of breads to grow mold. Various samples included homemade white bread, homemade wheat, store bought sliced white and wheat.

The homemade breads, as you would expect, grew mold within a weeks time.

The store bought white and wheat NEVER grew mold. In 6 weeks time – the breads never grew mold. Eeeeek!!!!

I will NEVER forget that when I shop for bread.

Back to my bread snob status. I would love to bake every loaf of bread my family eats – but it doesn’t happen. I’m shooting about 70/30 – in favor of store bought. That’s life. So when I buy sliced bread, which is a main part of many of our meals, I make sure it’s not just an empty filler lacking nutrition. Oh, and I prefer to skip the mystery preservatives of those cardboard immortal type breads.

So I’d like to introduce you to a bread that is SUPER nutritious & delicious. The bread that I buy – the bread that I feed my family. I LOVE it! Say hello to Dave’s Killer Bread. I’ve been a fan of this bread, and the bagels, for quite some time.

Dave’s Killer Bread is the #1 selling organic bread brand in the country. Still not familiar with it?

Every loaf of Dave’s Killer Bread is USDA organic and Non-GMO project verified. My personal favorite – Dave’s Killer Bread’s 21 Whole Grains and Seeds – is loaded with 5 grams of protein, 5 grams of fiber, 250 mg of Omega-3, and 22 grains whole grains. Oh, and that’s just the nutritional stats for one slice!

Seriously, that makes a slice of bread one killer breakfast. That ho-hum cold cut sandwich at lunch – it’s now seriously nutritious. Dinner…the possibilities are an endless powerhouse.

Not only is Dave’s Killer Bread’s 21 Whole Grains and Seeds good for you – it’s absolutely delicious! It’s hearty, filling and has just a touch of that homemade sweetness.

This bread isn’t something you’ll have to hunt down at a health food store. You’ll find a full selection of Dave’s Killer Bread’s while your shopping at your local Walmart.

I know there’s a million different sandwiches I could make with this bread…but today I’ll share one.

The “Rachel”. It’s the Reuben’s lighter sister – perfect for warm weather eats. Sliced turkey, a fresh & simple coleslaw, Swiss cheese, thousand island dressing – oh, and maybe a slice of avocado or some bacon if you’re feeling extra adventurous.

Happy Eats!

-Amanda-

Head over to Dave’s Killer Bread’s to learn more about 21 Whole Grains and Seeds – plus nutritional info, the company history ( second chances – it’s awesome), recipes & merchandise.

You’ll find the full line of Dave’s Killer Bread’s at your local Walmart!

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My Favorite Rachel Sandwich

My favorite sandwich - The Rachel.

Cook Time5 mins

Total Time5 mins

Course: Breads &amp, Muffins

Servings: 1 serving

Author: Amanda

Ingredients

2 slices of Dave’s Killer Bread’s 21 Whole Grains and Seeds
sliced turkey
coleslaw - homemade recipe below
Swiss cheese
thousand island dressing optional
1 tablespoon butter

Instructions

*Note* When I make this sandwich - I like to make it BIG. Amounts of ingredients will depend on how hearty of a sandwich you like. I used approximately a 1/4 pound sliced turkey, 4 slices of Swiss cheese and more coleslaw than most normal people would consume.
Melt butter in a skillet over medium heat.
Add both slices of bread to pan - not on top of each other.
Place cheese on each slice of bread, still open face.
Cook until cheese is melted and bottoms of bread are golden brown.
Remove bread and assemble sandwich - turkey on the bottom, top with coleslaw and a drizzle of thousand island dressing.
Cut in half and enjoy!

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Easy Homemade Coleslaw

A simple coleslaw made with pantry staples.

Cook Time5 mins

Total Time5 mins

Course: veggies

Servings: 1 pound

Author: Amanda

Ingredients

1 pound bag of shredded coleslaw mix
1/2 cup REAL mayonnaise none of that sweet stuff
2 tablespoon white wine vinegar
1 tablespoon granulated sugar
1/2 teaspoon pepper
1/4 teaspoon salt

Instructions

Combine mayo, vinegar, sugar, pepper & salt in a large mixing bowl.
Whisk until smooth.
Add coleslaw mix, stir until thoroughly combined.

Low Carb Peanut Butter Cream Cheese Protein Bars

February 26, 2018 by Amanda 6 Comments

These Low Carb Peanut Butter Cream Cheese Protein Bars taste like a healthy Peanut Butter Cheesecake! Quick & simple to make – one bowl, no baking & no food processor!

I’ve shared a few low carb & diabetes-friendly recipes so far and have received a tremendous response. I’ve been making an effort to get more posted – I promise!

When I make protein bars like this, I like to focus on meal replacement instead of snacks. Having a diabetic in the household, I understand how important it is to eat each meal. We also live in reality over here, where there may not always be time to make a wholesome breakfast or lunch gets skipped. Having a ready to go, healthy protein bar that is filling & not loaded with sugar and carbs is vital.

You can easily cut these bars in half or quarters for snack size, I just calculate numbers for what I feel would make a suitable meal replacement.

I’ve shared a similar protein bar using coconut flour and I’ve gotten a lot of constructive feedback on the recipe. ( I love you all – and I love the feedback ♥ )

Some readers have shared with me that they routinely see a spike in their blood sugar after eating coconut flour. Also, some folks love the texture of raw coconut flour, others – not so much.

Although I love using coconut flour, I skipped it on this bar. Cream cheese and almond flour give this bar a creamier, almost dessert like texture. Like a healthy peanut butter cheesecake ♥

I’ll mention this each time – the protein powder you use here is key. The protein powder I use contains 4 grams carbs & 26 grams protein per scoop / 36 grams. You’ll find protein powders with lower carbs & much higher carb counts. Paying attention and reading labels are always a must!

Another reminder – sugar is sugar. I’ve talked about this before when it comes to fad diets, “healthy eating” and such – but again – sugar is sugar. Be it granulated sugar, turbinado sugar, coconut sugar, maple syrup, honey, agave, applesauce, molasses – whatever – it all translates to sugar when consumed.

The small amount of artificial sweetener really goes unnoticed in this recipe. It adds just a touch of sweetness. If you don’t do artificial sweeteners, feel free to use your preferred sweetener. Or skip the sweetener all together.

I always get a lot of questions in regards to subbing coconut oil in recipes and I understand people have reservations with it. Butter should swap out fine in this recipe.

This recipe takes just a few minutes to mix up. Throw a few ingredients in a bowl, microwave, and mix everything else in. Easy peasy. No food processor required – I love an easy clean up.

Here’s to a quick, simple, delicious and low carb protein bar that will fill you up! Enjoy!

Thanks for stopping by ♥

-Amanda-

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5 from 2 votes

Low Carb Peanut Butter Cream Cheese Protein Bars | Diabetic Friendly

These Low Carb Peanut Butter Cream Cheese Protein Bars taste like a healthy Peanut Butter Cheesecake! Quick & simple to make - one bowl, no baking & no food processor!

Cook Time5 mins

Total Time5 mins

Course: Diabetic / Low Carb

Servings: 8 servings

Author: Amanda

Ingredients

1/2 cup creamy natural peanut butter
1/4 cup coconut oil
4 oz cream cheese cubed
1 cup vanilla protein powder pay attention to the carbs in your protein powder
1/2 cup almond flour
1 tablespoon stevia or preferred sweetener - adjust to taste
1 teaspoon vanilla extract

Instructions

Combine peanut butter, coconut oil & cream cheese in a glass mixing bowl.
Microwave for 30 seconds. Stir. If not creamy & combined, microwave for another 15 - 30 seconds.
Stir in protein powder, almond flour, stevia and vanilla extract. Mix until thoroughly combined.
Transfer mixture to 8" or 9" square pan - spread/pat down with a spatula into an even layer.
Refrigerate for an hour. Cut protein bars into 8 pieces.
Store protein bars covered in fridge.

Fisherman’s Sardine Stew

February 14, 2018 by Amanda 3 Comments

This post was sponsored by Season Brand Sardines. All thoughts & opinions are always my own.

Enjoy this Italian Fisherman’s Sardine Stew made with pantry staples. This simple & traditional Italian stew is loaded with bright & authentic flavor for a quick anytime meal.

It’s not a secret – I’m quite partial to Italian food. I can easily say it’s my favorite cuisine. Not only do I love the bright and complex flavors – I also appreciate the sheer simplicity of it all.

Like most cuisines, people worked with local ingredients they had on hand. Each region had a different abundance of ingredients at their disposal. Hence, Northern Italian dishes are quite different than Southern Italian dishes.

The Fisherman’s Stew is one of those simple, beautiful dishes. It was made with the catch of the day, or the random leftovers from the catch of the day. You can throw any combination of fish or shellfish in this stew and it will yield a hearty, flavorful bowl of deliciousness.

An Italian buddy told me that Fisherman’s Stew was known almost as a peasant fisherman’s dish that became a comfort food over the generations. He also swore it’s the best cure for a long, overindulgent night out.

Today I’m working with pantry staples. Tomatoes aren’t in season and I have no fresh fish on hand. I do though, have a pantry filled with crushed tomatoes and canned goods…

I’ve partnered with Season Sardines to share a few recipes to show you how delicious & diverse the mighty little sardine can be.

Sardines pack a major punch of flavor and nutrition. Sardines are a very tasty fish – but not overwhelmingly fishy. One little can is LOADED with Omega-3 Fatty Acids, plus high in calcium, protein and iron.

Sardines are also far lower in contaminants than many of the bigger fish we eat.

Season Brand Sardines are wild caught & certified sustainable. This is important – not only are some more popular fish we eat aggressively over-fished, often there are questions of origins and handling.

Ready to eat right out of the tin, sardines make a great addition to any of your recipes.

Like in this Fisherman’s Sardine Stew. Throw everything in a pot, simmer and dinner is ready in no time.

This stew becomes a hearty meal with a nice salad and LOADS of fresh, crusty bread for dipping. Bread is an absolute necessity with this stew.

Feel free to throw whatever other seafood you have on hand in the pot. I love adding mussels to this!

Here’s to a quick, healthy & absolutely delicious meal!

Thanks so much for stopping by!

Amanda ♥

Visit Season Brand Products for product information, inspiration & recipe ideas!

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5 from 2 votes

Fisherman's Sardine Stew

Enjoy this Italian Fisherman's Sardine Stew made with pantry staples. This simple & traditional Italian stew is loaded with bright & authentic flavor for a quick anytime meal.

Prep Time5 mins

Cook Time45 mins

Total Time50 mins

Course: Fish &amp, Seafood

Cuisine: Italian

Servings: 6 -8 servings

Author: Amanda

Ingredients

4 tablespoon olive oil
1 large onion chopped
4 cloves garlic minced
1 cup wine red or white (I used red)
large can crushed tomatoes 28 oz
fish or seafood stock 15 oz can
can diced tomatoes 14.5 oz
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon parsley
1/4 teaspoon crushed red pepper more to taste if preferred
5-6 cans Season Sardines drained
mussels or other shellfish optional
Large loaf of fresh crusty bread

Instructions

Heat olive oil in a dutch oven or large saucepan.
Saute onions until translucent, about 10 minutes.
Add minced garlic, saute for a minute or two.
Add wine, scrape pan to deglaze.
Add crushed tomatoes, fish stock, diced tomatoes, salt, pepper, parsley & crushed red pepper.
Bring to a boil. Reduce heat and simmer, covered, for 15- 20 minutes, stirring occasionally.
Taste, add additional red pepper if more heat is preferred.
Add sardines. Stir in, breaking up some sardines.
Simmer for 10 - 15 minutes.
Salt & pepper to taste if necessary.
Serve with lots of crusty bread for dipping.
Enjoy 🙂

Alaska Salmon Poached in Soy Sauce, Garlic & Ginger

January 16, 2018 by Amanda 6 Comments

This post was sponsored by Alaska Seafood as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

Alaska Salmon Poached in Soy Sauce, Garlic & Ginger. Have this moist & flavorful piece of seafood effortlessly on your table in less than 15 minutes!

It’s no secret – I LOVE all things fish & seafood! Not only is it delicious – it’s super nutritious! Oh, and it gets better – seafood doesn’t require many ingredients or much time or effort to turn into something spectacular.

I hear most often for people that they just don’t know how to prepare fish properly. It truly can be simple to prepare and today I’m going to share a foolproof method – poaching.

Alaska salmon, hands down, is my favorite fish. I’ll admit that my my favorite way to eat salmon is raw – sushi all day & everyday, please. I do enjoy it cooked – but it’s a must that it’s cooked properly. Overcooking salmon is the only no-no.

Poaching will ensure a moist piece of salmon and is a method loved by novice & professional alike. Poaching in a simple mix of soy sauce, water, honey with a bit of garlic & ginger makes for a moist and flavorful piece of salmon.

The key to poaching is to remember that you’re not trying to boil fish. Add all ingredients, except for the salmon, and bring the liquid to barely a simmer over low heat. Barely a simmer means just a few odd bubbles.

You’ll have this salmon on your table in less than 15 minutes total – start to finish. Yup – NOT EVEN 15 minutes. So quick – you’ll have to get your sides started before hand. I love this poached salmon with white rice & a crisp green veggie. It’s also delicious over a bed of green leafy lettuce.

Let’s take a moment to talk about our seafood and where it comes from. I’ve talked about this numerous times before and I will talk about it again & again. Sustainable and domestic are so important when purchasing seafood.

Why does sustainability matter? It matters to ensure the health and balance of our ocean and marine life – for today and generations to come. Sustainability is vital in ending overfishing, maintaining populations and rebuilding depleted populations.

Why does domestic matter? There are serious concerns with methods of fishing, farming & handling of our seafood in certain countries. Not to mention the work conditions of the fisherman & processors in those countries. Buying domestic not only ensures that your seafood is the best you can eat – you’ll also know it’s been handled in the finest matter from catch to purchase. Buying domestic also supports jobs in our fishing industry here in the United States.

Let me introduce you to Alaska Seafood! It’s simple to remember, and you can trust the name. ALL Alaska seafood is wild & sustainably caught. Alaska, since 1959, is the only state with sustainability written into its constitution.

Alaska is proudly the nation’s largest source of domestic seafood. Almost 60 percent of all the wild seafood harvested in the Unites States comes from Alaska.

Alaska is dedicated to only harvesting as much fish as the environment can handle. This allows the marine ecosystem and seafood species to continue to replenish year after year. Learn more about the Alaska Seafood Industry’s dedication to sustainably!

So here’s to a delicious, nutritious, quick dinner you can feel good about eating in every way! Salmon is naturally loaded with protein, minerals, vitamins and heart-healthy omega-3 fatty acids. It’s recommended that Americans consume 8 ounces of seafood per week – here’s an easy way to start!

Thanks so much for stopping by!

Amanda ♥

Visit here to learn more information about Alaska Seafood, recipes, cooking techniques and more!

Ask for Alaska at the seafood counter, at your favorite restaurant, and look for Alaska on frozen and canned seafood packages.

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5 from 1 vote

Alaska Salmon Poached in Soy Sauce with Garlic & Ginger

Alaska Salmon Poached in Soy Sauce, Garlic & Ginger. Have this moist & flavorful piece of seafood effortlessly on your table in less than 15 minutes!

Prep Time5 mins

Cook Time5 mins

Total Time10 mins

Course: Fish &amp, Seafood

Servings: 3 -6 servings

Author: Amanda

Ingredients

1-2 pounds Alaska salmon about 1" - 1 1/2" thickness
3/4 cup water
1/2 cup soy sauce regular or low-sodium
4 cloves garlic minced
1 " - 1 1/2" knob of fresh ginger grated (ginger is easiest grated if frozen before use)
3 tablespoon honey

Instructions

Prep salmon if necessary. I leave the skin on, but you may remove for poaching if you'd like. Remove any bones if necessary.
Combine water, soy sauce, garlic, ginger & honey in a medium saucepan. You want the salmon to be just about fully immersed in the liquid - so choose an appropriate size pan. The salmon can be poached in batches if necessary.
Over low heat, bring liquid to just below a simmer. You're aiming to see just a few bubbles here and there. Maintain temperature and let liquid cook for a few minutes for flavors to combine.
Add salmon. Cook for about 5 minutes, maintaining liquid temp. Salmon should be opaque thoughout. Gently remove.
Thicker pieces of salmon may need to cook for an additional minute or two.
Serve each piece of salmon with a generous amount of poaching liquid spooned on top.

Sardine Fra Diavolo

December 1, 2017 by Amanda 8 Comments

This post was sponsored by Season Brand Sardines. All thoughts & opinions are always my own.

A spicy Italian tomato sauce with just the right amount of heat made from sardines and basic pantry staples. Here’s to a quick, simple & delicious dinner!

Sardines. These teeny-tiny fish are extraordinarily underrated.

As Americans, we seem skirmish about the sardine. Everyone loves canned tuna & salmon, yet they turn their noses up at sardines. People have no idea what they’re missing out on!

I think people confuse the sardine with the anchovy. Both are small fish you’ll find canned whole. The anchovy is a much stronger smelling and tasting fish – still delicious though!

Sardines are also far lower in contaminants than many of the bigger fish we eat.

Ready to eat right out of the tin, sardines make a great addition to any of your recipes.

The Mediterranean blood in me can’t help combine sardines with tomato sauce. It’s always a natural go to for me.

I love Fra Diavolo – a spicy Italian sauce – with any kind of fish or shellfish. Often I make this with shrimp – but sardines are a fabulous way to give new life to this recipe.

Using sardines also makes this a much quicker recipe. No fussing with shrimp or shellfish, just open up the can of sardines and toss them with the sauce!

Here’s to a quick, delicious, flavorful recipe made with pantry staples!

Thanks for stopping by!

Amanda ♥

Visit Season Brand for products, recipes & more information!

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Sardine Fra Diavolo

A spicy Italian tomato sauce with just the right amount of heat made from pantry staples. Here's to a quick, simple & delicious dinner!

Cook Time45 mins

Total Time45 mins

Course: Pasta

Servings: 6 servings

Author: Amanda

Ingredients

4 tablespoon olive oil
small onion chopped
4 cloves garlic minced
3/4 cup white wine I used a pinot grigiot - went great with finished meal
28 oz. can crushed tomatoes
1 teaspoon red pepper dried (note - if you like it spicier, you may want to taste and adjust)
1 teaspoon basil dried
3/4 teaspoon salt
1/2 teaspoon oregano dried
1/2 teaspoon parsley dried
3 tins Season Brand Sardines drained (4.375 oz cans - I used boneless in Extra Virgin Olive Oil - use your favorite)
salt & black pepper to taste
1 pound linguine or spaghetti

Instructions

Heat olive oil in a dutch oven or large skillet.
Saute onions until translucent, about 10 minutes.
Add minced garlic, saute for a minute or two.
Add white wine, scrape pan to deglaze.
Add crushed tomatoes, red pepper, basil, salt, oregano & parsley.
Simmer, covered, for 15- 20 minutes, stirring occasionally.
Taste, add additional red pepper if more heat is preferred.
Add sardines. Simmer over low heat for 10 minutes.
Salt & pepper to taste if necessary.
Serve over cooked spaghetti or linguine. Enjoy!

Mango Sorbet

September 17, 2017 by Amanda 5 Comments

Mango Sorbet – a sweet & simple frozen treat made with just two ingredients. Delicious, healthy & vegan!

Much of my best food inspiration comes from my grocery shopping trips. I’m a frugal and finicky shopper and usually visit 3 – 4 different stores weekly. One for meats, one for pantry staples, one for natural & specialty foods yet another for fruits & veggies. Plus roadside produce stands and local butcher shops.

On this particular day I found a half peck of over ripe mangoes for a buck. I knew instantly what to do with them – Mango Sorbet.

Remember the one ingredient banana “ice cream” craze. Really – the craze has never went away and for good reason. The stuff is awesome! Truth is, you can make a delicious “ice cream” or sorbet out of many of your favorite fruits.

I got these super ripe mangoes home and instantly peeled, chopped and froze them. The mango sorbet had to wait for another day, but the mangoes would not have.

You can often find deals on ripened produce and meats nearing their sell-by dates. You’ll save a lot of money buying these items, but it’s important to use or freeze them right away. Forget about them for a day or two and you’ll end up wasting food and money.

Back to the sorbet. I chopped the frozen chunks into manageable sized pieces, tossed them into my food processor and let it work it’s magic.

My food processor, the glorious appliance it is, is nearing it’s end. I’ve put this thing through a ton of abuse though the years and it still keeps going. That being said, I made this sorbet in two batches, added a bit of almond milk and stopped and scraped it down a few times. My food processor lives to tell the tale of yet another creation.

We devoured this stuff instantly. It’s perfectly smooth and creamy right out of the food processor. You can also freeze it and eat it at a later time, just pull it out a few minutes before scooping.

Hope you enjoy this simple, delicious and healthy frozen treat!

Thanks for stopping by!

Amanda ♥

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Mango Sorbet

Mango Sorbet - a sweet, simple and decadent frozen treat made with just two ingredients. Healthy & vegan!

Prep Time3 hrs

Cook Time5 mins

Total Time3 hrs 5 mins

Course: Fruits

Servings: 3 -4 servings

Author: Amanda

Ingredients

4-5 very ripe mangoes
almond milk as needed 2-3 tablespoons

Instructions

Peel, chop and freeze mangoes. It's best to arrange them in a single layer if possible.
Freeze for at least 3 hours or days if needed.
Chop chunks of mangoes in manageable sized pieces and run in food processor. Add a tablespoon or two of milk. Expect to stop and scrape down side of food processor a few times. If mixture is still too thick, add an additional 1-2 tablespoon of milk.
Serve immediately or freeze covered. It's best served immediately 🙂
Note - I ran this in two separate batches thru my food processor. If your food processor is a work horse, one batch will be fine.

Olive Tapenade

September 5, 2017 by Amanda 3 Comments

This post has been sponsored by Pomora. All content, thoughts & opinions are always my own. This post contains affiliate links.

Try this simple & delicious Olive Tapenade made with black & kalamata olives, olive oil, capers, anchovies & garlic!

Sometimes simple recipes can be so impressive.

That’s certainly the case with this Olive Tapenade.

I’ve always been an advocate of keeping things as simple as possible in the kitchen. Life is too busy, and too short for that matter, to be fussing over extensive ingredients on a daily basis.

The key to great food made simple is keeping quality ingredients on hand.

I always keep an assortment of good olives in my fridge and in my pantry. For snacking, for meals & for quick hors d’oeuvres.

Olive oil. I thought I knew good olive oil. I always have quite a few bottles around – one for cooking, one for dipping, one for dressings. Then I was introduced to Pomora Olive Oil. I was a believer at first taste. The amount of depth & flavor in this oil – it’s like nothing I’ve tasted before.

It’s safe to say there is no turning back for me. Pomora Olive Oils are my one and only. The quality and flavor is second to none. The story of the oils is just as beautiful….

Pomora is committed to supporting small, independent growers. Their farmers have generations of experience behind them and employ traditional & sustainable farming methods. They respect the land which supports them and they take care of their employees!

Pomora has created an “Adopt An Olive Tree” program where you receive four shipments a year from your tree. These oils come from gold-medal winning, independent family growers. The flavor of the olive oil will vary each shipment – the tastes are wondrously unique to each season. {Visit here for all the details on Pomora Olive Tree Adoption}

I used good kalamata olives and black olives for this tapenade. You can use any olive that your heart desires ♥

Make your olive oil count – of course I used Pomoro Olive Oil in this recipe and it makes all the difference.

You’ll see I add anchovies to this tapenade. Trust me – add them. There is no fishy taste to this recipe – it just gives it that umami taste we all love but may not understand.

So everything goes into a food processor. Pulse, scrape, pulse. Don’t over process it. Serve immediately or refrigerate until ready to serve.

I made two batches – one coarser, one a bit more pureed. I suppose I preferred the one with a bit more texture, but both were so delicious I’m not sure I could choose a favorite.

I love Pomoro Olive Oils for many reasons – but at the end of the day I most appreciate the flavor for dipping and drizzling. Enjoy this 100% pure olive oil and all it’s health benefits. Taste the difference!

Thanks so much for stopping by!

Amanda ♥

Click below to learn more about Pomora!

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5 from 1 vote

Olive Tapenade

Try this simple & delicious Olive Tapenade made with black and kalamata olives, olive oil, capers, anchovies & garlic.

Cook Time5 mins

Total Time5 mins

Course: Appetizer

Servings: 6 -8 servings

Author: Amanda

Ingredients

1 1/4 cup pitted olives - I used half Kalamata and half black
2 tablespoon Pomora Olive Oil
2 tablespoons capers
2 cloves garlic minced
2 anchovies
pinch of black pepper

Instructions

Combine all ingredients in food processor.
Process until desired consistency, stopping to scrape down sides once or twice. Do not over process.
Serve immediately with baguette slices or good crackers or refrigerate until ready to serve.
Enjoy!

Cheesy Chunky Cheddar Tuna Salad

July 31, 2017 by Amanda 3 Comments

This post was sponsored by Heluva Good! Cheese as part of an Influence Central campaign and all opinions expressed in my post are my own.

Try a simple twist on a classic recipe with this Cheesy Tuna Salad.

Say Cheeeeeese!

Oh, cheese, how I love you.

Let me count just a few of the ways….

Heluva Good!® Cheese, with all it’s delicious flavors, keeps my cheese snacking and serving exciting.

Let’s start it off simple.

You can NEVER go wrong with a cheese board. Served simply, in perfect bite-sized cubes. With company, accompanied by snacks and drinks – cheese stands out as the one.

Paired with fresh summer veggies, pickled goodies, cheese is still the one. Chunks of cheese with your favorite veggies on toothpicks or skewers always make an eye pleasing & delicious bite.

Then there’s one of my all time favorite cheese combos.

Tuna salad with cheddar chunks. Tuna, cheddar, mayo & perhaps a bit of relish or hard boiled egg if the mood strikes. Mix it up, serve it on a roll and you just made simple sandwich perfection.

Or serve it as a dip with chips & crackers. Try heating it up – melted cheesy goodness. Or skip the carbs and eat it in on top of sliced tomatoes, in a lettuce wrap or on top of a green salad. Any way you eat it – it’s delicious.

I love ALL the Heluva Good!® Cheese flavors! I always keep a few packs of Heluva Good! Block Cheese in my fridge for a solid snack with BIG flavor.

Not only is Heluva Good loaded with flavor – it’s also a pretty “good for you” snack. Made with milk and always gluten free – Heluva Good is loaded with calcium, lots of protein and no trans fat. It’s great to feel good about your favorite foods!

The cheese combinations you can create are endless! Grilled cheese galore, an omelette oasis or try your favorite fruits paired with cheese. Oh, and don’t get me started with cheese quesadilla ideas – I make breakfast, lunch, dinner & dessert variations!

Thanks so much for stopping by 🙂

-Amanda-

Visit Heluva Good! for more info, inspiration & all things cheese!

Are you using Ibotta yet? Grab this Heluva Good! Cheese at Walmart Ibotta Offer!

Limited quantities are available

Print Recipe

5 from 1 vote

Cheesy Chunky Cheddar Tuna Salad

Try a simple twist on a classic recipe with this Cheddar Cheesy Tuna Salad.

Cook Time5 mins

Total Time5 mins

Course: Fish &amp, Seafood

Servings: 2 -4 servings

Author: Amanda

Ingredients

2 cans tuna 5 oz, drained
5-6 tablespoon mayonnaise
4 oz Heluva Good! cheddar cheese cube
salt & pepper to taste
optional diced celery, onions, hard boiled eggs, pickles, relish

Instructions

Mix together all ingredients and stir to combine.
Salt & pepper to taste.
Add diced celery, onions, hard boiled eggs, pickles or relish if preferred.
Serve on a roll or as a dip with chips & crackers. Try heating it up - melted cheesy goodness. Or skip the carbs and eat it in on top of sliced tomatoes, in a lettuce wrap or on top of a green salad.
Enjoy!

I found an awesome selection of Heluva Good! Cheese at my local Walmart store! Grab that Ibotta offer and head to your store today!

Whole Wheat Cottage Cheese Pancakes

July 24, 2017 by Amanda 4 Comments

Stop, don’t go! These pancakes are totally delicious – you’d never suspect they are a healthier pancake made with cottage cheese & whole wheat flour!

Seems I’ve been on a pancake kick lately. It’s been one after another – and, hey, there might just be a few more.

Recently I’ve been working on recipes for a diabetic in my family. Pancakes were definitely something they missed, so I set out to make some good low-carb pancakes.

I made these Flax Pancakes and they were a HUGE hit from all that have tried them. I must say, they’re pretty darn impressive for being just about carb-free.

I make a few savory style pancakes with cottage cheese and decided to try them out as a more sweet breakfast pancake.

Success! The pancake lovers were in love ♥

No one guessed that cottage cheese was one of the main ingredients. Although you may see traces of cottage cheese in the pancakes – you’ll taste no curds – they seem to magically melt into the pancake : )

Oh, and no one would guess that there was no all-purpose flour nor any sugar.

So that leads us into the discussion of alternative & artificial sweeteners. I’ve never cared for artificial sweeteners and firmly believed they had no place in any kitchen but a diabetics. I swore up & down that raw honey was the best alternative sweetener. Actually, I still believe honey is best – just not for a diabetic.

Now that I find myself cooking for a diabetic I’ve been experimenting with every artificial & alternative sweetener under the sun. I just can’t get thru them all – and every time I go to the store I find a new one.

All that blabbing leads to this – use whatever sweetener you’d like. I’ve been working with SweetLeaf Sugar Leaf sweetener, so that’s what I used here. So far this has been one of my preferred low cal/carb sweeteners. It doesn’t have much of a funky taste and a little goes a long way. I actually use less than what the bag recommends.

If you have no dietary restrictions than go ahead and use good old granulated sugar. I’d suggest 1 -2 tablespoon depending on taste.

Pancakes for everyone! Enjoy!

Thanks for stopping by ♥

-Amanda-

Print Recipe

5 from 1 vote

Whole Wheat Cottage Cheese Pancakes

Stop, don't go! These pancakes are totally delicious - you'd never suspect they were a healthier pancake made with cottage cheese & whole wheat flour!

Cook Time10 mins

Total Time10 mins

Course: Breakfast

Servings: 1 - 2 servings

Author: Amanda

Ingredients

2 large eggs beaten
1/4 cup whole milk/4% cottage cheese
1/4 cup whole wheat flour
1/2 teaspoon vanilla extract
1/2 teaspoon SweetLeaf Sugar Leaf sweetener or preferred artificial sweetener or 1-2 tablespoons sugar
butter about 1 tablespoon

Instructions

Beat eggs.
Whisk in cottage cheese and remaining ingredients.
Add butter to griddle or frying pan and heat to medium heat.
Pour out pancakes in about ¼ cup portions - I use a ladle.
Cook for 3 minutes or until set and golden brown, flip and cook for another 2-3 minutes.
Serve and enjoy. I serve with butter and an assortment of syrups & jams. Sugar free syrup, real maple syrup, chocolate syrup....
Makes about 4 pancakes - 1 generous serving or 2 light servings.