You're An Animal.

Author: Morgan Carr

  • February Newsletter: Heart Health and Dehydrator Recipe Roundup

    February Newsletter: Heart Health and Dehydrator Recipe Roundup

     

    Feb Newsletter

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  • Hidden Veggie Muffins (Gluten-Free, Nut-Free, White Sugar-Free)

    Hidden Veggie Muffins (Gluten-Free, Nut-Free, White Sugar-Free)

    Can't get your kids (or your husband... or yourself) to eat their veggies? These double chocolate chip hidden veggie muffins are the perfect solution. The entire base for these muffins is a mixture of zucchini, carrots and green leaves. Not to mention they're also gluten-free, grain-free, nut-free, dairy-free and white sugar-free. Oh, and they're pretty darn tasty... who could resist a double chocolate chip muffin for breakfast? Hidden Veggie Muffins (Gluten-Free, Grain-Free, Nut-Free, White Sugar-Free). The best way to sneak in some extra veggies is with chocolate! While I'm not a mom, I have been surrounded by kids for a long, long time. I've gone from working as a camp counselor, to a preschool teacher, to a nanny, and there's one thing I know for sure: it's hard to get kids to eat green stuff. And for the most part, if the kids won't eat it, the moms won't buy it. That makes for breakfasts that are filled with sugary cereals, waffles, pastries... whatever the kid will actually put in their stomach before heading out to school. You can't let them go hungry, right? Well, I have a solution for you that will hopefully make you feel a little better before putting your kid on the bus. Or putting yourself in your cubicle for that matter. Hidden Veggie Muffins. Actually... Double Chocolate Chip Hidden Veggie Muffins to be exact. A batch of these guys have 1 zucchini, 2 carrots, and 2 big handfuls of green leaves. And I promise you, you can't taste a single one of them. All you taste is chocolately goodness, and all you see is a kid scarfing down his/her greens without even blinking an eyelash. Oh yeah, that's a mom win for sure. Hidden Veggie Muffins (Gluten-Free, Grain-Free, Nut-Free, White Sugar-Free). The best way to sneak in some extra veggies is with chocolate! Who could resist a chocolate muffin for breakfast? Not I. Hidden Veggie Muffins

    • 1 small zucchini, roughly chopped
    • 2 full-sized carrots, roughly chopped
    • 2 large handfuls of greens of your choice (baby spinach works great)
    • 2 Tbsp water
    • 1/2 cup + 1/4 cup chocolate chips (I use the brand Enjoy Life as they are allergen-free)
    • 2 pasture-raised eggs
    • 2 Tbsp Grade B Maple Syrup 
    • 2 Tbsp pure cocoa powder
    • 6 Tbsp Coconut Flour
    • 1/4 cup Unmodified Potato Starch
    • 2 Tbsp Arrowroot Starch Flour
    • 1 tsp apple cider vinegar
    • 1 tsp baking soda
    • 1 tsp baking powder (note that baking powder is usually made from corn starch, omit if necessary)
    • 1/2 tsp vanilla extract
    • pinch of salt
    1. Preheat your oven to 350 degrees F, and line a standard-sized (1 dozen) muffin tin with paper liners or liberally coat the pan with coconut oil.
    2. Add your zucchini, carrots, greens, and 2 Tbsp of water to a blender, and blend until it is a puree. This may require scraping down the sides of the blender a few times to get all of the pieces incorporated. When the mixture is a consistent color and texture, it is done. It should be almost like baby food.
    3. Over a double broiler, melt your 1/2 cup of chocolate chips and your 2 Tbsp of maple syrup. Heat and stir until the chocolate chips are completely melted and the syrup is thoroughly combined.
    4. Remove your chocolate/syrup mixture from the heat, and add in your veggie puree. Stir until combined.
    5. To your chocolate/veggie mixture, add your dry ingredients (cocoa powder, coconut flour, arrowroot, potato starch, baking soda, baking powder, salt). Again, stir to combine by either hand or electric mixer. Continue until the batter is a consistent color and texture.
    6. To your batter, add your eggs, vanilla, and apple cider vinegar. Again, stir until thoroughly combined.
    7. Fold in your 1/4 cup of chocolate chips.
    8. Evenly distribute your batter into the 12 cups of your muffin tin. I got about 2 Tbsp of batter per cup.
    9. Bake your muffins for 20-22 minutes, or until the middle of the muffin springs back when touched.
    Make 12 muffins Hidden Veggie Muffins (Gluten-Free, Grain-Free, Nut-Free, White Sugar-Free). The best way to sneak in some extra veggies is with chocolate!
     

    Please note that some of the links in the above post are affiliate links that will take you to an Amazon.com page. If you choose to purchase a product featured in this post using an affiliate link, you will be directly supporting You’re An Animal. Thanks!

  • Brownie and Mint Chocolate Chip Ice Cream Cake (Gluten-Free, Dairy-Free, White Sugar-Free)

    Brownie and Mint Chocolate Chip Ice Cream Cake (Gluten-Free, Dairy-Free, White Sugar-Free)

    This is a brownie and mint chip ice cream cake treat with great credentials: gluten-free, dairy-free, and white sugar-free. And trust me, you won't miss any of it. Creamy mint chocolate chip ice cream layered with dense, chewy brownie. Perfect for any celebration... especially a 27th birthday! Brownie and Mint Chocolate Chip Ice Cream Cake (Gluten-Free, Dairy-Free, White Sugar-Free). Let's celebrate! Happy birthday to my main man and partner in crime, Andrew! On the 22nd my favorite nutrition nerd turned 27, which of course called for a special birthday treat. He's not much of cake fan and actually asked for mint chocolate chip ice cream instead, but I decided to take it a step further. Birthdays are supposed to have some form of cake, amiright? When I unveiled this creation, he literally did a happy dance and then threw me over his shoulder. I'd say I succeeded. Brownie and Mint Chocolate Chip Ice Cream Cake (Gluten-Free, Dairy-Free, White Sugar-Free). Let's celebrate! Yep, he's loving it. photo(3) Hey! Side note-- Our first ever free monthly newsletter is coming out tomorrow! Want to know what to expect? You're in luck because we have this crafty little ad to tell you just that: Newsletter [gravityform id="1" name="Newsletter Signup"] Back to the food stuffs... If you ask me, mint chocolate chip is the best ice cream flavor, best flavor combination, best thing ever. Add brownie and we're done here, it's a wrap. The brownie is dense and chewy, and the ice cream is creamy and fresh, even though it doesn't have any of the "typical" ingredients. No gluten, no dairy. All the fun. Don't have a birthday to celebrate? Celebrate any day that ends in a "y." Done and done. Just make sure you share :) Brownie and Mint Chocolate Chip Ice Cream Cake (Gluten-Free, Dairy-Free, White Sugar-Free). Let's celebrate! Brownie and Mint Chocolate Chip Ice Cream Cake Brownie

    Mint Chocolate Chip Ice Cream Chocolate Ganache Drizzle
    1. Start by making a double batch of my Flourless Classic Brownies recipe. Line the bottom of two 8" round cake pans with parchment paper (I traced the pans and cut out the circles so the paper fit exactly in the bottom of the pan). Coat the bottom and corners of the pan with coconut oil or another fat source, place the paper on top of the oil, then coat the paper with the same oil. You don't want these to stick! Distribute the brownie batter evenly into the two pans. Bake these brownies at 350 degrees F for about 30 minutes, or until the tops are cracked and an inserted toothpick comes out clean. Place these brownies in the freezer to cool (they need to be cold before you put the ice cream on top).
    2. Next, make the ice cream base. Place all of the ice cream ingredients in a medium saucepan, and stir until completely combined and the egg yolks are broken. Heat over medium-low heat, until the mixture is warm but not hot. Remove from the stove, cover with lid, then place in the fridge to cool for at least 1 hour.
    3. Once the ice cream base is cooled, strain the mixture so there are no lumps, and follow manufacturer instructions for your ice cream maker to make your ice cream. About 5 minutes before the end of the cycle while the machine is still running, add your chopped chocolate chips.
    4. Once your ice cream has finished, evenly distribute the ice cream over the brownies still in the pans. Don't push the ice cream all the way to the edges of the pans because this will make it harder to remove-- leave a gap between the ice cream and pan edges. Place the pans back in the freezer, and let the ice cream harden.
    5. Once the ice cream is hardened, remove both brownie/ice cream cakes from the pan (I just flipped them upside down and they came right out), peel off the parchment paper, and stack them on a plate.
    6. To make the ganache, place the chocolate chips and coconut milk in a double broiler, and heat until melted and combined. Remove from the heat and drizzle over the cake. Enjoy!
     

     Please note that some of the links in the above post are affiliate links that will take you to an Amazon.com page. If you choose to purchase a product featured in this post using an affiliate link, you will be directly supporting You’re An Animal. Thanks!

  • January Newsletter Sign Up

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  • Quinoa and Spinach Patties (Gluten-Free)

    Quinoa and Spinach Patties (Gluten-Free)

    These meatless (and gluten-free) quinoa and spinach burgers are easy to make in a big batch and freeze. Reheat in only 15 minutes, perfect for when you don't have time or energy to cook. Plant-based protein and greens in one neat little patty package! Meatless Monday anyone? Quinoa and Spinach Patties (Gluten-Free). Perfect freezer meal! These little guys are something I used to make in college a lot, mainly because they freeze and reheat like a dream, so they're awesome for making a big batch and having them stocked up and ready to go when you don't feel like cooking. Now, Mr. Meat-Every-Meal Andrew wasn't through the roof about the idea of a non-meat burger, but even he said it was good, so I'll take it. I used sprouted quinoa, which is more easily digested than non-sprouted grains, but note that we do still monitor our grain intake. They aren't something to go overboard with if you want to keep your gut health in check. Oh, and this is also a great way to get some extra greens in! Quinoa and Spinach Patties (Gluten-Free). Perfect freezer meal! I particularly like these for lunch. They would pair perfectly with a big, fresh salad. Yuuummm. Quinoa and Spinach Patties (Gluten-Free). Perfect freezer meal! Like I said, these are a great freezer meal, and if you're interested in even more freezer meal recipes, boy oh boy are you in luck. Our January edition (and very first!) free monthly newsletter will be full of more freezer meal recipe ideas! So if you want some meal prep/freezer meal ideas sent straight to your inbox on the last Sunday of the month, you should sign up for our newsletter below! Come on, you know you wanna... [gravityform id="1" name="Newsletter Signup"] Quinoa and Spinach Patties (Gluten-Free). Perfect as a freezer meal! Quinoa and Spinach Patties (Gluten-Free)

    •  1.5 cups of sprouted quinoa (dry)
    • 3 cups of water
    • 1/2 cup white onion, minced
    • 1 clove garlic, minced
    • 2 eggs
    • 2 Tbsp coconut flour
    • 2 Tbsp potato starch
    • 2 large handfuls of baby spinach
    • 1/4 tsp each salt, black pepper, red pepper flakes, and italian seasoning
    • 1 Tbsp + 1/4 cup avocado oil
    1. In a medium saucepan, combine the dry quinoa and water, and cook as directed on the package until done.
    2. In a large pot, add your onion, garlic, avocado oil, salt, black pepper, red pepper and italian seasoning. Saute until the onions are translucent. Add the spinach and stir until the spinach is wilted.
    3. Once both the onion and quinoa are done, remove from heat and add the quinoa to the onion/garlic mixture in the large pot. To this mixture, add the eggs, coconut flour and potato starch. Mix until thoroughly combined. The mixture should stick together relatively well and should start to form a ball.
    4. Heat the 1/4 cup avocado oil over medium to medium-high heat in a large skillet.
    5. Drop 1/4 cup sized balls of your quinoa batter into the hot skillet, being sure to give each patty space to cook and not overcrowd the pan.
    6. Cook each patty until it is firm, and golden brown on each side. Add more oil to the pan as needed. Repeat until no batter is left.
    Makes about 14 patties.

     Please note that some of the links in the above post are affiliate links that will take you to an Amazon.com page. If you choose to purchase a product featured in this post using an affiliate link, you will be directly supporting You’re An Animal. Thanks!

  • Freezer Meal: Breakfast Burritos (Gluten-Free, Grain-Free)

    Freezer Meal: Breakfast Burritos (Gluten-Free, Grain-Free)

    These powerhouse breakfast burritos are perfect for Sunday Meal Prep! Stick them in the freezer, and heat them up in the morning when you're ready. With both veggies and protein, they are an easy way to get yourself going on those hectic weekday mornings. Freezer Meal Breakfast Burritos. Perfect for Sunday Meal Prep! Grain-free, gluten-free You know those mornings when you get to sit down and have a wonderful, elaborate, healthy breakfast before work or school? No? Me neither. If you're like me, on the mornings you need to get out the door, you're scrounging for something that takes little-to-no effort, or can be taken on the go. Oh and yeah... it's supposed to actually nourish my body for the start of the day. Let me introduce your mornings' new best friend: the Freezer Breakfast Burrito. If you have about 30 minutes to spare on your Sunday afternoon, you can get yourself ready for every morning of the week mindlessly and painlessly. Oh hey, speaking of Sunday Meal Prep ideas... If you're interested in getting more Sunday Meal prep recipes and tips, our January Newsletter (which will be sent out on the last Sunday of the month) will have exclusive info and recipes! Wait, what do you mean "what's a January Newsletter?" Well, you can read more about our new, free Monthly Newsletter here, but you can also sign up below! [gravityform id="1" name="Newsletter Signup"] Freezer Meal Breakfast Burritos. Perfect for Sunday Meal Prep! Grain-free, gluten-free Wrap these guys up in foil, stick them in the freezer, and then the night before you want to eat one (or two), put it in the fridge overnight to thaw. This will save you precious reheat time in the morning. Ten minutes of reheat time before you head out the door (or if you're like me, once you get to work) and voila, you're good to go to start your day! Freezer Meal Breakfast Burritos. Perfect for Sunday Meal Prep! Grain-free, gluten-free Tell me that doesn't look like something you want to eat in the morning sun. Peppers, bacon (!), potatoes, and kale all wrapped up in the grain-free, egg-based tortilla. I think that's also spelled b-r-e-a-k-f-a-s-t. Freezer Meal Breakfast Burritos. Perfect for Sunday Meal Prep! Grain-free, gluten-free Breakfast Burritos

    • Grain-Free Tortillas (from Stupid Easy Paleo):
      • 4 eggs
      • 1/2 cup of your choice of starch (arrowroot, tapioca or potato... I use potato because it has a mild flavor)
      • 2 tsp of coconut flour
      • 3 Tbsp water
      • 1 Tbsp olive oil
      • 1/4 tsp each of garlic powder, onion powder, salt, and black pepper
    • 2 cups of diced white potatoes (diced into about 1/2 inch chunks)
    • 6 slices of nitrate-free bacon (sliced into about 1/2 inch pieces)
    • 6 mini sweet peppers sliced into 1/4-1/2 inch pieces (or 1 large green, yellow, orange, or red bell pepper)
    • 2 handfuls of baby kale
    • hot sauce to taste (I used about 2 tsp) (I use Frank's Hot Sauce)
    • 1/4 tsp each garlic powder, onion powder, salt, and black pepper
    • Avocado oil or olive oil to coat pan
    1. Heat a large skillet with your avocado or olive oil over medium-high heat. Add your diced potatoes to the skillet, and allow them to start to cook.
    2. Next, work on the tortillas. In a large mixing bowl, combine all of your tortilla ingredients. Use an electric mixer to combine the ingredients, in order to most effectively eliminate the lumps from your mixture, until very smooth but not to the point of frothing the eggs.
    3. Use a 10-inch, non-stick skillet to make the tortillas. Heat the skillet on medium heat. Once heated, pour about 1/4 cup of the tortilla batter onto the skillet, and roll the batter around in the skillet so it is evenly coated (like making a french crepe). Cook about 1 minute on each side, until lightly browned. The edges will curl away from the pan. If you have any issues with this process, you can refer to the original recipe and instructions for these tortillas here. This will make 6 tortillas.
    4. As you are working on the tortillas, check on the potatoes. As they are starting to brown and soften slightly (about 5-10 minutes into the cooking process), add your sliced peppers and sliced bacon. Allow these to cook, letting the peppers soften and the bacon crisp, stirring occasionally.
    5. Once your potatoes, peppers, and bacon have cooked to desired texture, add the hot sauce, garlic powder, onion powder, salt, pepper, and kale to your mixture. Stir to combine, until the kale wilts into your mixture.
    6. Evenly divide your potato/pepper/bacon/kale mixture onto your tortillas. Roll into burritos (they will be relatively small in size).
    7. To make it a freezer meal: Wrap your burritos in tin foil, and store in the freezer. The night before you want to eat one, place your burrito in the refrigerator and allow to thaw overnight. In the morning, set your oven or toaster oven to 400 degrees F. Place your foil-wrapped burrito in the oven for 10 minutes. Now run off to whatever you're (almost) late for!
    Makes 6 burritos Freezer Breakfast Burritos. Perfect for Sunday Meal Prep! Grain-free, gluten-free    

  • Healthier Life, Happier You in 2015: Roundup of Essentials

    Healthier Life, Happier You in 2015: Roundup of Essentials

    2015essentialsFor the new year, I know a lot of people are looking to make a change for their self and their family, but that change can be overwhelming. Where do I begin, what will I need, what should I be reading, who can I trust? Well, for those of you who are looking for a starting place, I've compiled a short list of products and books that I have found absolutely essential in my last year of regaining my health. Below, I've included my review of these products, why they are important to me, and also a link for each product for you to purchase yourself!

    Ninja Master Prep Professional Blender: This is my pride and joy. I use it literally every day, usually more than once a day. I can't emphasize enough how instrumental it has been in my journey to start eating cleaner (although you will note how often it comes up in my recipes). From green smoothies, to banana ice cream, to pesto, to hummus, this guy gets me through a day of cooking. I can't say enough about it. Powerful, SUPER easy to clean (my greatest peeve about most blenders-- but this one is upside down so to speak, which means the motor is on top and the blades just slide in, rather than having to twist and untwist and risk horrible maiming), and so versatile. Worth every penny and then some in my opinion. Note: I have the "Professional" version. Again, worth the money and the extra, smaller bowl.

    Practical Paleo: A Customized Approach to Health and a Whole-Foods Lifestyle by Diane Sanfilippo: While I don't categorize this blog as a strictly "Paleo" blog, much of my attitude toward food corresponds with the Paleo way of life. Even if you are not interested in "Paleo" at all, which is fine, this book is absolutely still worth buying due to the extensive yet easily understandable physiology information. If you want to know more about the physiology behind grain-free living, this is THE book. I bought it thinking it would be predominately new recipe ideas, but in reality it was the book that first opened my eyes to what is actually going on inside our bodies when we eat certain foods. As someone who really enjoys anatomy and physiology, not only did I find Diane's writing interesting, but also very clean and clear and easily understood. I would recommend this book as one of your first steps!

    The 150 Healthiest Foods on Earth: The Surprising, Unbiased Truth About What You Should Eat and Why by Jonny Boden, PhD, CNS: This book was one I got a while back, just wanting to be healthier in general. I didn't know much about WHY foods were healthy, I just knew which ones had good reputations. I can't say I agree with every food in this book based on my own research, but the majority are spot-on. Plus it's really helpful if you're looking to find out the macro and micro nutrient ins and outs of certain foods. Some will definitely surprise you (or at least surprised me at the time), like how for example strawberries are a better source of vitamin C than oranges, and kiwis are pretty much one of the best things on the planet that you can eat! I actually predominately use this book to figure out what I should put in my smoothies to make the greatest powerhouse green smoothie possible!

    Crock-Pot Cook Travel Serve 6-Quart Programmable Slow Cooker: This is the slow cooker I own, and I couldn't make it through the week without it. As someone who works full time, and weird hours at that, sometimes I don't get home until close to 9pm. At that time of night, I don't want to do any work cooking, I just want to eat. These are the nights when the Crock Pot saves my life. I throw a (frozen) piece of meat in with some spices and maybe some chopped veggies right before I head out the door and it's good to go when I get home. This one has a timer, and cuts into "warming" mode once the time it up, so the food is still warm but not burned when I get home. It truly has made all the difference while trying to eat healthier, because I can guarantee you that without it, I would be much more apt to reach for a convenience meal instead on those late working evenings.

    Nutiva Organic Virgin Coconut Oil: Coconut oil is THE staple ingredient to have as you transition into a healthier lifestyle. The benefits are extensive. There's actually an entire book written about it (called the Coconut Oil Miracle). From cooking, to skin care, to personal uses, the uses for this stuff are only limited by your imagination. If you only add one new item to your pantry, this should be it. I like this particular brand because it is organic, cold-pressed, non-GMO, and virgin, which makes it the highest quality possible.

    Eating on the Wild Side: The Missing Link to Optimum Health by Jo Robinson: This book is filled to the brim with information. Not only does it teach you health benefits of different fruits and veggies, but it teaches you how to shop to maximize the benefits. What type of apple does more harm than good? Onions can be incredibly beneficial, but you have to know what you're looking for. How do you store fresh greens to preserve their nutrients? And how should you cook broccoli so you don't drain away the benefits? All of that and more is in the book. There's actually so much information in this read, that I had to take notes while reading through it. But if you're looking to maximize your shopping trips and eat on the wild side, this book is your new best friend.

    Please note that some of the links in the above post are affiliate links that will take you to an Amazon.com page. If you choose to purchase a product featured in this post using an affiliate link, you will be directly supporting You’re An Animal. Thanks!

     

  • Chocolate Covered Peppermint Marshmallows (Made with Honey)

    Chocolate Covered Peppermint Marshmallows (Made with Honey)

    peppermint-marshmallow This is a Christmas post, coming to you on December 30th. It was fully intended to be in perfect holiday timing, ready for you to make and take to your favorite host or hostess and share with your family and friends. However, last Tuesday, the 23rd, when I intended to create this post, I instead woke up with the flu and was completely derailed. No website, no last-minute Christmas errands, just me and my couch, my two blankets, my hoodie, and copious amount of Turmeric Tea. So now it is coming to you, in fully restored health, an entire week overdue. But, better late than never, right? It's almost New Year's Eve, and this would still make the perfect host/hostess gift. Use up the last of those candy canes, and indulge in one last sweet treat before the bewitching day of January 1st when the gyms are full of wide-eyed people looking to make a change, and healthy cookbook sales skyrocket. peppermint-marshmallows2 Speaking of which, I should mention that this will be the last sugar-laden recipe I make for a little while. Sugar has always been my downfall, and I have tried and tried to give it up. However, the restrictive nature of a "detox" always makes me want it even more. So I've decided to take a different approach. Instead of telling myself that I am not making sugary treats, I have decided to see it as an opportunity to explore new recipes... you know, with actual veggies and meats and... stuff. I've always been a baker, but I want to try my hand at more actual "cooking." And so, with the turn of the calendar, I start that adventure. Yay! peppermint-marshmallows3 As for this recipe, making marshmallows probably sounds totally daunting and not worth it. But I can promise you, it is so much easier than you would think. And when you realize how much crappy HFCS and other who-knows-what ingredients go into your store-bought marshmallows, making your own, with just honey, water and gelatin, seems like the obvious choice. Homemade marshmallows, if you've never had them, are incredibly light and delicate. As trite as it may sound, they actually do just melt in your mouth. I love this version, because my favorite flavor combination is chocolate and peppermint. There is just something about that combo that says "holidays" for me. This is very reminiscent of chocolate bark, which is a beautiful holiday tradition in itself. Not to mention that all of your fellow guests will be totally impressed that you made your own candy. Who does that? You do, of course! peppermint-marshmallows4 Chocolate Covered Peppermint Marshmallows This recipe is adapted from this one by Urban Poser. If you have any issues, she has many trouble-shooting tips that can be very helpful.

    • 1 cup unfiltered honey
    • 1 cup water
    • 2.5 Tbsp powdered gelatin
    • 1 tsp vanilla extract
    • 1/2 tsp peppermint extract
    • 8 candy canes, crushed (I used TruJoy candy canes, which are organic, corn syrup free, and colored with fruit juice)
    • 1.5 cups of chocolate chips, finely chopped (I use Enjoy Life, allergy-free chocolate)
    • Note: you will need a candy thermometer for this recipe
    1. Line an 8x8 inch baking dish with parchment paper.
    2. In a large mixing bowl, add your gelatin, and 1/2 cup of water. Allow this to sit while you work with your sugar mixture. Also, have an electric hand mixer ready to go for when your sugar is ready.
    3. To a medium saucepan, add your other 1/2 cup of water, and all of your honey. Turn the heat up to medium-high, and bring to a boil. The mixture will foam up significantly, so be very careful to not let it boil over. If it starts to get to close to the top, remove from the heat briefly. Stir consistently.
    4. Using a candy thermometer (very important, you cannot do this without one. But good news is you can get one cheap at Walmart!), bring your sugar/water mixture up to the "soft ball" level, or 240 degrees F. This will take between 15-30 minutes. Continue stirring your mixture throughout the entire process, you do not want it to burn on the bottom. Watch your temperature very closely.
    5. As soon as the temperature is exactly at the "soft ball" mark, remove it from the heat. Immediately start to drizzle your sugar mixture over the gelatin, and mix the two together with your electric mixer on medium. This is a relatively delicate process, because this means you are pouring hot, liquid sugar with one hand, and are using the electric mixer to mix the ingredients with the other. Slowly pour in all of your sugar, in a thin stream, until it is all in your bowl.
    6. Now use your electric mixer, on high, to combine the gelatine and sugar. This process will take about 5-10 minutes, but as you continue to mix and incorporate, you will notice that the mixture will begin to froth up, slowly lighten in color, and then thicken into a fluff. Even if it seems like it isn't doing anything in the beginning, just keep going!
    7. Continue to mix until you have a fluffy, marshmallow-like texture. There will be ripples in your fluff, and it will easily coat your finger. At this point, add the vanilla extract, and peppermint extract, and continue to mix until combined.
    8. Once you mixture is the consistency of marshmallow fluff, use a rubber spatula to transfer the mixture into your parchment-lined baking dish. Evenly distribute the fluff, and allow to sit for at least 2 hours, or until completely set. Note that this will be VERY sticky, even once set. Do not touch the top. (If you do, it will be like when Clark gets tree sap on his fingers in Christmas Vacation. Yep, I just went there.)
    9. Once your mixture is set, use a pizza cutter to cut the marshmallows into equal-sized squares (whatever size you prefer). Again, the marshmallows will still be VERY sticky, so it may be helpful to grease the pizza cutter, or your fingers. However, you want them to remain sticky so you can easily coat them, so try not to get the marshmallows too oily.
    10. Add the chopped candy canes and chocolate into a large bowl and combine. In small batches, add the marshmallows to the candy cane and chocolate mixture, and toss to coat. Repeat until all of the marshmallows are coated. Store in a jar or Tupperware container, and enjoy!
    peppermint-marshmallows5

  • You Are A Perishable Item

    You Are A Perishable Item

    Perishable-item

    You Are A Perishable Item

    We are a culture obsessed with convenience. If you look into your pantry right now, I can bet you that there are many items that could be cooked in 10 minutes or less. And I bet those same ingredients either have an expiration date at least a year into the future, or perhaps no expiration date period. While sometimes it's necessary to keep a few of these items on hand to preserve our sanity, the majority of these "food items" are doing more harm than good. Think about this: if an item doesn't break down on its own with time, how will our body approach it? Unfortunately, the answer often is that our body either cannot process it at all, or even worse, views it as a foreign substance it must attack and eliminate.

    We are what we eat... and the reciprocal of that is "we (should) eat what we are." You are a perishable item. This is both a psychologically motivational phrase, encouraging you to use your body to the best of its ability before it's time is up, and also a physiological fact. Your body is perishable, and needs to be taken care of to maximize its shelf-life. Just as you take care to make sure your fruits, vegetables and meats last as long as they can, you must do the same for your body. While your fruits, vegetables and meats can be refrigerated, and packaged with care to eliminate exposure to air and bacteria, your body must be taken care of from the inside. Feed it real foods that are easily recognizable by your digestive system, and nourish it rather than confuse it. Think before it goes into your mouth: can this be readily found in nature? Would this item rot and ferment if I left it out on the counter for an extended period of time? Is this something my body will recognize as food? Think before you eat. You are a perishable item. Live accordingly.

  • No-Bean Chili

    No-Bean Chili

    no-bean-chili Ah chili. The most soul-warming, hearty meal around. In college, I made chili often in the winter because it was cheap to make. I made it meatless with a store-bought packet of who-knows-what, a can of tomato sauce and a can of beans, and it was ready in 10 minutes after just throwing everything in a pot and heating it up. It got the job done, but little did I know the damage those kind of nutrient-lacking meals were doing to my body. Now, I'm cooking a tastier, healthier, heartier chili that is full of grass-fed meat and a bunch of veggies. The perfect meal to curl up next to the Christmas tree and snuggle up in a blanket with. no-bean-chili This is a completely customizable recipe. Change out the meat (turkey, chicken), add different veggies (squash, zucchini), make it spicier... whatever chili means for you! The reason we skipped out on the beans, however, is because beans are not that great for our intestinal system. You know what kind of reputation beans have, don't you? Well, when a food creates an uncomfortable situation, it often is a signal that your body is having a hard time processing it. And for me, well, beans and I definitely do not get along. As we all know, all bodies are created differently, but if you're interested in reading more about the potential harm of legumes, you can check out this write up, or do a google search about legumes and "leaky gut"! No-Bean Chili

    • 1 lb grass-fed ground beef
    • 1 small onion, minced
    • 2 cloves of garlic, minced (check out how to prepare garlic to maximize the health benefits here)
    • 2 stalks of celery, chopped to your size preference
    • 2 carrot sticks, chopped to your size preference
    • 1 green pepper (or 5 mini sweet peppers), chopped to your size preference
    • 1 cup chicken stock, or bone broth
    • 1 16oz can of tomato sauce
    • 1 8oz can of tomato paste
    • 2 Tbsp dark chili powder
    • 1/2 Tbsp cocoa powder
    • 1/2 tsp each: paprika, cumin, ground yellow mustard
    • 1/4 tsp each: salt, cinnamon
    • cayenne to taste
    • 2 Tbsp grass fed butter
    • 2 Tbsp olive oil
    1. Heat the olive oil and butter in a large sauce pot (one that has a lid) at medium/high heat.
    2. Add all chopped veggies (celery, carrot, pepper, onion, garlic) to the heated oil. Saute for 2-4 minutes, or until they just start to soften.
    3. Add the meat and all of your spices to the veggies. Brown the meat through, chopping with a spoon or spatula as it cooks to break up the meat and allow it all to get cooked evenly, and to distribute the spices. Saute until the meat is crumbled, and no pink remains.
    4. Add the chicken stock, tomato sauce, and tomato paste. Stir until combined.
    5. Reduce the heat to low, cover the pot, and allow the flavors to meld for at least 10 minutes... but the longer it sits, the better the flavors combine.
    Makes approximately 4 servings. DSC_0048