Trail Mix ~ 5 Ways

Oh yeah....over at feminine wiles & urban survival 101, I'm talking about trail mix.  Easy, but fun varieties!

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How To :: Honey Lemon Concentrate

In all my adventures on Pinterest (damn, I love that site!) I've fallen across a few amazing recipes and decor concepts as well as photographic inspiration!

The awesomeness that this is, is actually common in Korea. They create a concoction that we do as well, but the only difference is that they have a better way of doing it!

Ever had hot water with lemon & honey to soothe your sore throat? Well, this is a broken down, condensed version of just that!

Thinly slice 2 lemons (removing the seeds) and layer in a small jar (or big jar..your choice!)

Pour in unpasteurized honey (none of that Billy Bee store stuff). I used honey from a local apiary (even better...try to support your local bee keepers!) to about 1/3 of the jar. Admittedly, I just topped up the jar with honey (I had melted it in the microwave before putting it in) and went with it.

Now, toss it in the fridge! The lemon will start to breakdown (It shouldn't mold because the honey and juice from the lemon will prevent it) and you should be able to stir it into a lumpy golden mess. This will last for quite a while in your fridge and you can just continue to top up with lemon and honey.

To enjoy, simply take a spoonful of the mixture and stir it into a mug of hot water. Add more to taste.

Really, what could be easier (and natural AND good for you)?
Take care of your thoat this winter and follow me on Pinterest for more fabulousness! :)

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OMG...Awesomesauce Paleo Seafood Stew

Okay, so by now you've noticed that I've pretty much gone Paleo.
I cheat still (I cheat fairly often...I'm a sucker for cupcakes!) but for the most part, I am trying to eat as cleanly as I can.  I'll still be blogging on whatever I find the yummiest or best inventions in the world of food! (I've got a few coming up)

To be honest, I came across a similar recipe on Pinterest and was inspired.  This soup/stew is fast, easy and super tasty!  My dad, who is skeptical of pretty much anything I cook (and claims to hate seafood soup) actually ate a large bowl of it and exclaimed he thought it was great.  Pretty much a score for the family and they suggested I make it at least once every 2 weeks.  Sounds good to me.

It serves 4 and would be perfect with a side salad! :)

 

Paleo Seafood Stew

• 1 package of mixed seafood (you can pick whatever seafood you prefer, but I just bought a bag of mixed - approx 1 lb I believe)
• 1 can of coconut milk
• 1 can of tomatoes (diced, full, chopped, whatever)
• bunch of cilantro
• Seasonings :: I used a  2 tbsp Thai mix and 1 tbsp ground corriander
• 1 medium onion (diced)
• 5 cloves of garlic (minced)
• 2 tbsp olive oil (you can use coconut oil or ghee for a more paleo friendly approach!)
• salt and pepper to taste
• lime

1. Sautee onions in olive oil until they are browning.
2. Chop up the stems of a smallish bunch of cilantro (reserve the leaves for the top of the stew) and add to the onions along with the minced garlic.  Sautee for a few more minutes.
3. Add can of tomatoes (I took a knife and ran them through the tomatoes while in the can to break them into chunks) and bring to a slow boil.  Turn the heat down.
4. Add coconut milk..simmer for 5 minutes.
5. Add seafood.  Simmer again for around 5 minutes.
6. Spoon into bowls and sprinkle some of the cilantro leaves and a squeeze of fresh lime.

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Key Lime Pie Smoothie

So, I suppose I should preface this blog post by saying that I've been drinking a smoothie everyday for breakfast for two straight weeks with my Nutribullet.  I'm simply trying to inject more fruit and veg into my everyday eating.  It's definitely making a difference.  Especially because I'm the "hold the breakfast and I'll just have coffee" sort. 

Well, no longer.  I have been trying to get creative with the blends of fruit and vegetable in the mix.  Some are good, some are pretty darn gross and some are phenomenal! :)

The key lime smoothie happened when I bought a bag of key limes recently for $1.77.  Total score considering we don't see them all too often here.  Key limes are smaller than normal limes, more round and a little more sweet than the average variety.  You could totally make this with regular limes and it would taste just as great.

I was thinking up some ways of using the limes as well as spinach (I told you, I've been using more vegetables!) in morning smoothie and I figured that the key limes are pretty much known for pies..so why not do a fake take on the pie?!

Key Lime Pie Smoothie

 

1 large handful of spinach

Juice of 4 key limes

Zest of 1 key lime
1 tsp vanilla

1 cup unsweetened almond milk

1 tbsp of macadamia nut butter (I'd avoid peanut butter because it'd be too overpowering)

1 banana (you could freeze this to add some chill and more thickness, but I actually preferred it not frozen)

1 pitted date (for sweetness - you could also add some agave syrup if you'd prefer)

Toss all in your Nutribullet, blender, etc.
Blend until smooth and enjoy! :)

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Carrot & Corriander Soup

One of the first things I should have told you at the beginning of this blog (you know, when I told you all about about me and some of the foodie related stuff I enjoy) that I love vegetables.

I looooove vegetables. But....

I HATE carrots.
Yep. I've never been a fan of the orange pointy root.  Sure, I'm fine with eating them raw- but cooked?  Blech! Gross!

However, turn that carrot into a soup and I may fall in love with you. I freakin' LOVE carrot soup!
Seriously, carrot soup is like crack for me and for someone who hates carrots, that's saying a lot.

Considering the recipe I'm giving you is a slightly modified version of a soup of a Jamie Oliver recipe, it's a total winner.  It's also totally paleo friendly.  (Which reminds me, I really need to do a post on the Paleo lifestyle *noted*)

With this recipe, if you were to toss in a handful of shredded cheese or some sour cream and you are looking at something you could serve at a fancy party (or to your fussy friends). (I'm sure you don't have fussy friends)

The only thing this recipe will require is time for prepping the carrots. Easy peasy.

Carrot & Corriander Soup

(Adapted from a Jamie Oliver recipe)

Ingredients
2 tbsp butter
Ground corriander (to taste...I like a lot)
2 Small onions (diced)
8-10 Large Carrots (chopped into similar sized rounds(coins))
3 Cloves of garlic (diced)
Chicken stock (half a box of Campbell's sodium reduced chicken stock)
salt & pepper


Directions

1. Saute the diced onions and garlic with the butter in a saucepan until onions are translucent and starting to brown.
2. Add chopped carrots and let carrots cook until soft.
3. Add ground corriander (to taste- you can always add more later, but I like at least 1 tbsp)
4. Add chicken stock.  Again, depending on how liquidy you like your soup, you can always add more stock if you like it to be thinner.
5. Allow carrots and stock to simmer for approx 10 minutes.
6. Blend soup with a handblender or food processor. 
7. Enjoy!

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Toaster Oven Crab Rangoons & Excuses..and No Excuses.

Ack.
I have far too many excuses for not writing.
None of them are very good excuses either!

Usually I was too hungry to take a photo, on some sort of crazy diet or ate the same thing day after day.  Ironically, I do have stuff to share!  So, I guess I'll be playing a bit of a catch up game in the next little bit.

For now I'm gonna tell you about how cleaning out my fridge led to crab rangoons.
Well, I suppose that's not entirely accurate either.  I mean, I had forgotten about the wonton wrappers I had in the fridge and then there was the case of the crabmeat.

You can say that my leftovers were rather handy AND I cleaned the fridge at the same time. :)
Crab rangoons are generally known for being fried, but following some links over at Pinterest, I found a recipe that said to bake them!  Awesomesauce.  But, because I'm a rebel...I toaster-ovened them! (And they were still awesome!)

Toaster Oven Crab Rangoons

Ingredients
1 package of wonton wrappers (I used the small ones)
3 green onions (finely chopped)
1/2 brick of cream cheese
1/2  package of faux crab (chopped)
Garlic powder (to taste)
Worchestershire sauce (to taste)
Thai dipping sauce


Directions

1. I set my toaster oven to 'bake' and at the highest setting (I was also planning on wandering in and out of the kitchen to watch, so just keep an eye on them!)
2. Mix all ingredients in a bowl.  Garlic powder and worchestershire sauce to taste (I actually used quite a bit of both because I like the kick it gives)
3. Take a small spoonful of the mixture and centre it on a single wonton wrapper, making sure not to overstuff.
4. Pinch the corners of the wonton wrapper up over the mixture like a dumpling (all excess wrapper being up at the top  (see photo above).
5. Place on foil wrapped tray in the toaster oven
6. Watch for edges browning and make sure wrapper is hardened and cooked.
7. Serve with Thai dipping sauce. (Amazeballs)

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Espresso Chocolate Chip Shortbeard and the Hunger Games.

Whenever I see the word 'shortbread', I giggle.

I do this because I think back to when I was at the Nook restaurant in Northern Ireland at the Giant's Causeway, my pal Samantha and I noticed that 'Shortbeard' was available on the menu.

Shortbread for me will now only ever equal shortbeard.
Say it with me now...shortbeard.

That will stick with you. I'm not even joking.

Ironically, I've also been reading The Hunger Games by Suzanne Collins.  I completely enjoyed the book (and will be reading the complete trilogy), but found it comparable to a book I read a few years ago.. Battle Royale by Koushun Takami. (Which I loved.) Both are very good and definitely worthy of munching on some cookies while you await the fate of the characters!

I am a lazy baker sometimes. I'm pretty sure I've mentioned this before.  I throw caution to the wind and improvise with ummmm..not rolling them out properly & not even using a mixer..or chilling them.. Improvisation usually works okay for cooking, but not necessarily so for baking. Suprisingly, these cookies managed quite well with my abuse and came out pretty darn perfect.

(borrowed  from Smitten Kitchen)

1 tbsp instant espresso powder
1 tbsp boiling water
1 cup unsalted room temp butter
2/3 cup icing sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup store-bought mini chocolate chips

1. Dissolve the espresso in boiling water & let cool ..preheat oven to 325 degrees.
2. In a large bowl, beat butter & icing sugar together  until the mixture is very smooth.
3. Add in the vanilla and espresso & mix again.
4. Add flour, mixing only until it is only mixed in, do not over mix.
5. Fold in the chocolate chips.
6. Chill the dough (I didn't do this) for a couple of hours
7. Roll out on even surface and cut into squares
8. Bake for 18 to 20 minutes. Remove from oven at timing as cookies will not brown, but stay relatively the same colour.
9. Transfer the cookies to a rack.
10. Let cookies cool before serving.

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