My Wonderful WonderMill

So everyone else always seems so bloggy and cool except for me. I feel like I blog for fun but can never keep up with the popular hipster bloggers. I gave up trying to fit in because quit frankly technology hates me too much for me to ever make it in the internet world. I have happily accepted that my blog is an outlet an may never be read by more than one person a day. Either way it makes me happy so I keep it as an outlet. :) Well all this to say I was actually accepted into one of those cool blogger people get free stuff and write about it challenges. I felt like a kid at christmas! I could not believe I was accepted! I thought at first maybe I just got myself suckered into a scam but low and behold my Wondermill came in the mail as promised!

I thought I might pee my pants with unexpected joy :) I grew up grinding my own flour with my mom and sisters. It made the most incredible bread and I loved the smell of fresh ground flour. But now with my own household it was just an expense we didn't see fitting into the budget anytime soon. EEEEK I now have a mill and all I have to do is use it...um hello no problem there!!! :) My challenge: Make 3 recipes using my new mill and post about them on Wondermill's blog before March 1st. I AM IN HEAVEN! I never ever imagined myself getting accepted. I applied a year ago and was denied. Randomly I received an email in December letting me know the next round was open and they had accepted my application. I can honestly say it was perfect timing. I was getting the blogging blues and it was just what I needed to get my tooshy up and moving.

I was happy when I found wheat berries at Walmart! (not a big selection but hey it will get me started) Good Ol' Wally World. Well just wanted to share that little bit of exciting news.Gotta go don my apron & visit the kitchen :) Happy baking everyone!!

*Here are the links to my recipes:

http://www.grainmillwagon.com/cream-of-wheat/

http://www.grainmillwagon.com/whole-wheat-blueberry-chocolate-chip-muffins/

http://www.grainmillwagon.com/delicious-cornbread-croutons/




Well, I completed the challenge, feels good to say that :)








(The views in this post are 100% my own opinion and are not affiliated with my Wondermill challenge)

The Eggless Brownie...Who knew?!

This past weekend I drove to my parent's house to visit with them as well as help my sister (the one with all the kiddos) host a Lemongrass Party. We had a blast! Lloyd LOVED the 2 hour car ride, I however, did not. My back hurt so bad but the thought of family, food, and a spa party pushed me onward! Futhermore, Lloyd was that annoying passenger who sleeps the whole way there while the driver fights to keep their eyes open. Honesty moment, I got so jealous about halfway through the trip on the way there I woke him up just so I didn't feel so alone...poor guy. I now realize the selfishness of my actions and will repent, maybe.

My passenger

Cute little sleeper!!

Anyways we made amazing good o'l sweet tea and one of our many adventures was finding a way to make brownies without eggs. My mom and I started making brownies before we realized we had no eggs. Now, for you city people this wouldn't be much of a catastrophe. Country folk..you know what I'm talking about and are well acquainted with that "panicky-sinking-oh NO!" feeling that comes when your making a recipe and realize you don't have that one ingredient. We couldn't stop either, we were committed!! We were going to come through, or at least waste ingredients trying... so....we improvised and googled (the thing that is ALMOST as amazing as pinterest) some recipes for an idea on how to make this brownie thing work, without our precious eggs.  We chose the recipe on Spice Up The Curry  (thanks for the great recipe) and then tweaked it to our own liking. I'm just going to post our recipe with the tweaks but really hers is great too and her pictures are amazing, check it out sometime.

*These are really yummy too with some powdered sugar sprinkled on top

*Note to brownie lovers: while these are yummy I have to be honest and tell you that while they are good I still am a fan of egg-filled brownies, but these are a very good alternative.

* You can use store-bought applesauce or homemade

*We used chocolate chips & Dominican Republic Chocolate bar...Get creative! (just keep in mind if you are using chocolate with added sweetener lessen the sugar amount. Our chocolate bar did not have any sugar.  

Spinach and Cheese Stuffed Chicken

With Easter approaching quickly I realized I haven't made any holiday crafts yet! I have however, completed a yummy dinner that is great for the holidays since it is both easy and good (no need to compromise one for the other). For me personally, I would rather spend time enjoying my family then spending hours in the kitchen, but I also want to eat something yummy! So without further ado, the recipe:

The stuff you need:

3 Chicken Breasts

1 1/4 cup Cheese (I used white sharp cheddar)

3/4 cup spinach

3 cloves of garlic 

1/4 cup sour cream

Salt 

Pepper

Paprika (optional)

Baking dish

Directions:

1. Preheat your oven to 350 degrees

2. Grease a shallow glass baking pan, set aside until you’re ready to load it up

3. In a small bowl microwave the spinach for about 3 minutes until slightly wilted

4. While you’re waiting for that be productive & chop your garlic, and if you buy block cheese like me, grate your cheese.   

5. In a small bowl mix together your spinach, sour cream, garlic, & cheese

6. Place your chicken on a cutting board and cut each chicken breast long ways about halfway through to the other side 

7. Place your chicken in your greased baking dish and fill the "slit" you created with the spinach mixture

8. Sprinkle with salt & pepper & for a pretty color also sprinkle with paprika (learned this trick from my Cuban family)

9. Bake uncovered until chicken is fully cooked, about 30-35 minutes. Serve immediately, no one likes cold chicken, well I guess except for chicken salad…but that’s different

Microwave Mug Brownie

My friend bought me the plastic travel mason jar cup.I take it everywhere, it's amazing!!!! I want all mason jar lovers to have one so I looked around for you to see where they are sold at: Click here Mason jar lovers).

  My husband was gone the other night at a meeting so it was just me and Lloyd hanging out. Lloyd had dog food but I had to find something to eat! I usually make dinner and love feeding my little family,  but somehow the motivation to cook for one was just not there. In my college days I would eat cereal, but seeing as how I had eaten granola every morning for 2 weeks, I wasn't "feeling" it. All this to say......I decided to whip up a brownie in a cup ....for dinner. It was not my brightest idea and later in the night I did have a headache, so yes, for all those who are wondering, I learned my lesson. But anyways it turned out so yummy I figured I would share my concoction for those who want a treat....after their meal:

Ingredients:

1/4 cup Flour (I used whole-wheat)

1/4 tsp Baking Powder

1/4 tsp Salt

1/3 cup Cocoa

1 cup Sugar

4 tlb Butter

1/4 tsp Vanilla extract

1 Egg

Almonds, Walnuts, Or Pecans (optional)

A large mug

 Steps:
1. Mix together your dry ingredients (flour, baking powder, salt, sugar & cocoa) in your nice large mug.

 2. Be like a little kid and create a whole in the middle of your dry ingredients and pour in the wet stuff (egg, butter,  & vanilla)

 3. Stir the ingredients together that are in your mug. Learn from my wire whisk ordeal, just grab a spoon...

4. Nuke your mug in the microwave for about 3 minutes & 30 Seconds...this is the part you want to put a little effort into. Don't let your microwave burn your yummy chocolate! Cook until you have reached your desired consistency.  (If it dries out from over-cooking just pour a little milk on your brownie to help add some moisture back) Now top your brownie with the nutritional part: nuts   

5. Grab a glass of milk and eat up....no sharing involved!
 

Mayo Substitute

Looking to find other ways to make chicken salad and sandwich spread without making homemade mayo or using store bought stuff??? Look no farther, I have found it!

Drum Roll Please................

            AVOCADOS!!

  When smashed avocados make a lovely creamy substance that tastes very much like mayo in dishes like chicken salad, and yummy spread on sandwiches. Many people do not like avocados for the texture but when smashed as a spread it has a light flavor and makes a great mayo substitute. My husband and I today for lunch are eating chicken salad made with avocados instead of mayo and it is delicious!  To use for sandwiches I mash first then spread. For the chicken salad I went ahead and scooped the avocado whole and then mashed it with everything else as I stirred. I haven't tried this yet in egg salad. I will give it a go and report back here as soon as I do. If you have tried that already fill me in!


I hope you find this as successful and enjoyable as I did. 

                                           

OUR AVOCADO CHICKEN SALAD

Granola Time

I've been running out of ideas for a good breakfast before work. I usually make up a batch of muffins and take those with me, but I needed a change of pace. They say it's the little things in life right?! So, I made up some granola which I eat plain, with milk like cereal, or in yogurt. I am a cereal lover so I have to say that's hand down my favorite way to eat granola.

Health Information:

I have heard many different controversies concerning store-bought rolled oats. I decided to go with it, since I'm a huge fan of baked oatmeal and granola. If anyone else has more information on it, please send it my way! This is the blog that helped convince me to go ahead with store-bought oats: "I think that oats are one of the most fabulous grains solely because it is so easy to ensure you are purchasing the whole grain. According to the Whole Grains Council “oats almost never have their bran and germ removed in processing. So if you see oats or oat flour on the label, relax: you’re virtually guaranteed to be getting whole grain.” This rule of thumb applies to rolled oats, instant oats, quick cooking oats, steel cut oats, you name it. Whew! That certainly makes things easy and in summary… *Whole Grain = All oats" -Lisa Leake

And of course honey & maple syrup as sugar substitutes does not mean GO FOR IT! (lol and that's even coming from me) but, they say to eat your sugars in the morning so you will burn it off during the day...So that is what I'm doing here & sharing it with you too! (Not that me sitting at my computer at work for eight hours a day burns anything other than my eye balls...but hey that's what they say so I'm not going to argue with the statistics) :)

& remember don't be like me...get creative with your baking and share any variations you have! Granola is great with coconut flakes, dried fruit and all variations of nutty stuff ;)  I was simple this time around because I was doing a pantry clean out.

Recipe:

Ingredients:
3 cups oats
1 cup chopped almonds (put in Ziploc and pound, or use food processors, or be a true woman & chop by hand) 
1/2 cup sunflower seeds
2 tsp Cinnamon
1/4 tsp ground ginger (can be a little stronger, opt out of this if your not a ginger fan)
1 tsp. nutmeg
1/4 cup honey
1/4 cup maple syrup
3 tbls butter
Wax/Parchment Paper 

Directions:

 1.  Preheat your oven to 250 degrees
 2. Stir your oats, almonds, sunflower seeds, & spices together in a medium bowl.

 3. In a medium pot over medium heat (or whatever good temperature your stove has, to all you apartment people out there: I feel your pain!) heat your honey, maple syrup & butter together until everything is melted and mixed together, stir occasionally to help butter melt.

 4. Pour your melted mixture into the medium bowl of dry-ingredients. Stir together making sure all the dry ingredients are evenly coated with the sugary-goodness.



5. Place the parchment paper onto your baking pan. Pour the mixture onto the wax-covered pan and evenly flatten and spread it out.

6. Bake for 65-76 minutes (you want it to be crispy and a little brown)

7. Store in an air-tight container (usually lasts about 2-3 weeks, unless you eat it all before then like me) 

Chili Powder Seasoning

The Recipe:

• 1 teaspoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon cayenne pepper (red pepper)
• 1 teaspoon oregano
• 2 teaspoons garlic powder

*Mix it all together and enjoy :)

Substitute Ideas

I am learning to be better about bending my recipe rules. Usually I stick to the rules of a recipe like my life depended on it. There is nothing worse then wasted food and broken emotions over a floppy dish (& yes in my household it is that big of a deal). Food is pricy and I don't like wasting it! Okay, well it's that and the fact that I'm hungry & if my food now tastes more like glorified dog food then what I see on the cooking channel I'm scary.
Anyways, I have slowly been learning that mixing things up doesn't always mean disaster and sometimes it even saves money because I use what I have on hand rather then running to the store, again, to get every item on the recipe card. (Look I'm even calling them ingredients now not rules! I'm coming along!) On this journey to food freedom I have discovered some very handy substitutes to for my cooking escapades. I have also started these substitutes as I am learning more about food that is actual beneficial to your body not just a filler for the tummy. With each success I will keep the substitute list updated for you guys. Give it a try and have fun thinking outside the box...it's kind of addicting!

Substitute List:

• Yeast: Equal Parts Baking Soda & Lemon Juice. Mix together then pour into your recipe (example: your recipe calls for 1ts. yeast: mix together 1/2ts of lemon juice with 1/2ts of baking soda)
• Butter: Raw Butter (store bought or make it yourself: Butter Recipe) 
• Butter: Coconut Oil use same amount as the recipe calls for butter (use solid form for cooking, but melt in the microwave [or stove] when baking with coconut oil)
• Butter: Avocado oil use same amount as recipe calls for butter   
• Butter: GHEE (found at local health food stores or online)
• Sugar: Maple Syrup use same amount as the recipe calls for sugar
• Sugar: Honey use same amount as the recipe calls for sugar
• Sugar: Equal Parts Molasses & Honey  for the sugar amount in the recipe 
• Salad Dressing: Avocado Oil ...& a little bit of salt
• Buttermilk/Yogurt: Kefir use same amount as recipe calls for buttermilk or yogurt (makes great smoothies!)
• Chili Powder: I use my Homemade Recipe which does not have any fillers or preservatives
• Garlic Salt: Garlic Powder & Salt :)
• Creole Seasoning: Homemade Recipe, It's easy make it yourself
• Handy-Dandy Herb Substitute List:
  
  oning

 The Health Reasons:

• Lemon Juice/Baking soda Combo: I substitute simply for cost reasons and when I'm in a jam & have no yeast.
• Raw Butter: I love butter but I am slowly cutting out highly processed chemicals. ( I am finding out lots of information through blogs, books & family friends) But raw butter (made from raw unpasteurized milk) is very expensive, & too time consuming to make for my life right now. 
•  Coconut oil I use for the health benefits (It is also expensive but has so many more uses then just food).  Click here to read more
• Avocado Oil: This has become my favorite salad dressing! Avocado oil is both good internally and also great for your hair and skin. You can't beat that!   Click here to read internal health benefits.  Read about using avocado for you hair 
• Ghee- This makes for a very good butter substitute for health benefits but it's also tastes like butter! Heating butter causes the fat and moisture to separate. The butter fat is taken from the top, and that is Ghee!  Ghee has a much longer shelf life then regular butter. It tastes a little nutter with a yummy buttery flavor. It works GREAT for sauteing vegetables. Ghee Health Benefits
• PLEASE check out this blog for more information if all this info about oils and butter is interesting to you: 100daysofrealfood
• Maple Syrup: Although sugar is"natural" the process it goes through to become white refined sugar is highly processed and anything but natural. Maple Syrup (be careful with this, just because it's labeled maple syrup does not mean it is! Most maple syrups at the store are just glorified sugar water, check the label it should have only one ingredient: maple syrup) I know my grocery store does carry a brand that is just maple syrup, but price wise you may have better luck buying bulk online. I'll keep you updated on what I find.
• Honey: This is my favorite sugar substitute. Even if you don't like honey when you bake with it it's not a strong flavor just adds that needed sweet factor. My husband does not like honey but he will eat anything I bake with it, no complaints yet. Like the maple syrup be careful what kind of honey you are buying. Most honey's at the store are also just glorified sugar water and in that case you might as well just use the sugar you have on hand (unless you are substituting for reasons other then health, then go for it and enjoy!) I buy only raw local honey  (raw means it is unheated, pure, unpasteurized, unprocessed honey, & local honey helps with allergies which my hubby has) (Honey Tip: with so many different kinds of honey choices go for the darker honey, the darker the honey the higher its mineral contents, pH readings, & aroma/flavor) Check your local farmer's markets or health food store or try places online like this one. *Please note I have yet to find this kind of honey in my regular grocery store.
• Molasses: I usually do equal Parts Honey & Molasses to help make my honey go father when I'm baking a lot. Molasses helps add a beautiful taste and color to your baked goods as well as help lighten your honey load. (I love my honey and try to  make it last as long as possible). Like with everything else check that label! My rule of thumb is 4 ingredients or less or I'm making it at home! (This rule a bendy one. It's something I try to stick to but can't always make it happen. Just do you best and don't stress over it, after all stress isn't good either!)  
•  Kefir is a drinkable yogurt made from particles called “grains.”  "...Kefir contains much more of the friendly bacteria known as 'probiotics'". -Kefir

I use different brands based on the best deal I find online

Honey was bought at my local health food store Molasses was found at my local grocery

Kefir can be found at your local grocery store, usually in the yogurt section

Starbucks Caramel Macchiato Recipe {With Syrup Recipe}

Calling all caffeine addicts!

 I have got to share new obsession (that's what my family is calling it). Remember how I told you that my Hubby is a retired barista?! Well...here is our homemade Caramel Macchiato Recipe!!!  Just to explain a little something to help you understand the recipe, caramel macchiato's at Starbucks really should be called Vanilla Macchiatos  because the only caramel in them is the drizzle on top (which I am perfectly okay with because they taste like heaven). When I made this I did not have caramel drizzle so really mine is a vanilla drink but if you want grab some caramel sauce and drink away! (you can get the expensive stuff @ Starbucks store or online, or from you local grocery near the ice-cream topping sections) 

Well, without further ado...here it is:

Your first step is to create the syrup used to sweeten your yummy coffee, this recipe makes enough for a couple of coffee drinks so find a glass jar to store the leftovers in for next time.

Sweet Love Sugar Syrup:

Ingredients:

1 Cup of sugar

1/4 Cup Water

1 1/2 TSP. Vanilla

Instructions:

Bring your sugar and water to a boil on the stove. Do not stir, occasional lift your pan and swirl the mixture to help the sugar dissolve. Make sure the sugar is COMPLETELY dissolved in the water. (the first time I made this I was impatient, thus, my mixture stayed grainy with the undissolved sugar instead of making a complete "syrup".

Remove from heat and stir in vanilla.

Pour into your glass container. (I used a funnel but it really is not necessary...I just think funnels are cool)

AMAZING 

& 

yes it's that easy!

 (I try & save some $ so I recycle containers. This glass jar was my old honey container, I removed the label and used the leftover paper on it to make my own label (not the cutest but it works. I have to prioritize my crafting projects. Maybe eventually I'll get to make a cuter label). I also added a little fabric to the make the bottle look as good as the syrup tastes =) I have been taking this to work with me to make caramel coffees for myself and co-workers..brownie points for me!

Carmel Macchiato:

Ingredients:

1/2 Cup of very dark coffee or espresso

1 Cup of Milk (lessen milk a little if you like a stronger coffee taste)

2 TLB of your Sweet Love Sugar Syrup
Whip Cream (optional)

Ice Cubes  (for real coffee lovers freeze some coffee in ice-cube trays for coffee ice-cubes)

Instructions:

Make your strong coffee or espresso, place in the fridge/freezer to help it cool while you work on getting everything else ready. I used Starbucks instant coffee packets I friend gave me. I just halved the amount of water it called for to get the darker coffee.

Place your milk and sugar sauce in your designated cup and stir to mix. Fill the cup with about 4-5 ice cubes (if your sugar sauce came out grainy and not fully dissolved like my first batch heat in the microwave then stir into the milk). 

Poor your coffee/espresso into your milk & ice
(If you want the layered look, like at Starbucks, pour the coffee into the milk down the back of a spoon) Top with whip-cream & your caramel sauce

CAUTION: May cause sugary,-caffeine excitement, drink with care.

Homemade Butter

As much as I love Sugar, I am still a huge advocate of eating whole foods, the more natural the better. But I am also one who can relate to a tiny budget & big dreams. So my hubby and I are doing a slow cleaning out of our fridge and pantry on our journey to health. For me health, is not a diet, it is not a workout obsession routine to make my body more like a man's (let's be honest that just is not for all of us....especially those of us who find ourselves eating popcorn and watching the workout video rather than finishing it...can I get an amen?!) 

When I first attempted to switch our diets I almost broke our bank. I had no idea how much I should be spending on what..I know the cheep stuff is cheap..but that's it! What is normal $ in the "hippie organic world? "100 days of real food blog has helped me sooo much! It is a realistic way to eat good food without GMOs or MSG. She is simple with her recipes and they are yummy!!! I have learned so much for her blog as well as the Nourishing Traditions book (I got mine on Amazon). Both include recipes and are filled with information. As a full time working lady & full-time wifey I love getting "two-birds-with-one-stone."

Thus, my small steps advice. Start with produce, then move to dairy, then to meats etc...I have found I am learning so much as I take one day at a time, and keep the right perspective in mind (perfect health is not achievable, good health is).

okay...all this to say...I am in the switch over from chemical dairy to "real" dairy. I successfully made butter on my first try! WOOHOO (seriously, I rarely get a recipe right the first go around) It was so delicious. For the picture above I used the raw milk recipe. Actually, all in all, it was rather simple. Unfortunately, I do not have the time to rely on this as our main source of butter so I keep it as my fun DIY project. For every day use we use GHEE and for baking (which I try to do in moderation, we use the reg grocery store butter) Buying raw butter, for us, is out of the question....at $13.00 for a little tub it's a budget breaker. Raw milk is more expensive then regular milk, but we freeze half of it and make it last all month (since it's just the two of us) We get the raw milk for about $8/gal from a local farm. It's my treat splurge.

Anyways here is the raw butter recipe, from Nourishing Traditions book:

 RECIPE Using Milk

Items Needed:

1 qrt. Organic or Raw Milk

 Wide-Mouth Mason Jar (Or glass Jar w/ Lid)
Food processor or blender (with steal blade)

Salt
Wooden spoon
Wooden or stainless steal bowl
Strainer

Butter Dish

Steps: 

1. Pour milk into the glass jar & leave in room temperature for about 8 hours (with lid on)

2. Place soured milk in the food processor and process until butter forms. 

3. Place the butter & the liquid (which is buttermilk) in a strainer (make sure to place it over a small bowl in order to save your buttermilk for baking!)

4. Remove the butter from the strainer and place it in a wooden or stainless steal bowl & press out buttermilk with a wooden spoon ... continue to poor the buttermilk into the strainer set over the small bowl ...the one that's collecting your buttermilk.

5. Wash the butter by adding a little cold water and continue to press the butter with the wooden spoon.

6. Continue to wash the butter until the butter no longer exudes buttermilk

7. Roll the butter into a ball and pat dry

8. Place the butter in a crock and pour the buttermilk into a glass container. Cover and store in fridge...or freeze

If you don't have the eight hours to wait on the milk to sour here is a faster way to make butter. It is more expensive route to go because of the raw organic cream, ($12 at our health store) but then again, time is money right? ;)

 RECIPE Using Cream

Items Needed:

Organic or Raw Cream

 Wide-Mouth Mason Jar (Or glass Jar w/ Lid)
Wooden or stainless steal bowl
Wooden Spoon
Strainer

Salt

Butter Dish

Steps:

1. Fill a glass jar, with a screw-on-lid, (I used a wide-mouthed large mason jar) with the cream.

2. To form the butter shake the cream for about 10- 15 minutes until the cream separates. You now have the butter fully formed (yes I count this as part of my exercise for the day, throw in some squats too while your shaking the cream for an extra sweat haha). 

3. Place the butter in a strainer. Keep the liquid, it is buttermilk and will be great in pancakes, bread, baking etc.
4. In order to make sure that all the buttermilk is out of the butter, place the strainer with the butter  in very cold water. Gently press out the remaining buttermilk. (The colder the better so the butter won't melt). Make sure the water stays very cold while continuing to knead the butter until the water is clear and no longer "murky". Do you very best to get on the buttermilk pressed out of the butter. Remaining buttermilk will cause the butter to spoil quicker.  

5. Place the butter (preferably in an stainless steal or wooden mixing bowl) and add salt to your desired taste. (Either use your hands or wooden spoons. 

6. Place butter in your butter dish and ENJOY! & have fun showing off your "Little House On The Prairie" butter.

**Butter can be easily frozen so make a make big batch & save some for later