Whole Wheat Chocolate Chip Pancakes

Boo.  I'm back. :)

And this is what we had for breakfast this morning - Whole Wheat Chocolate Chip Pancakes with Maple Candied Pecans and Walnuts.  What a mouthful.  And seriously, they are.  They're a tummy-ful as well...they will fill you up FAST.

Here's what you'll need:

Mix 2 cups of whole wheat flour, 2 T of turbinado (or sugar), 2 teaspoons of baking powder and 1/2 teaspoon of baking soda in a bowl.

In another bowl, mix 1/4 cup melted butter, 2 slightly beaten eggs and 2 cups of buttermilk.

Make a well in the center, and pour your egg mixture into it.

Please do not forget the chocolate chips.

Fold everything in until it's just moistened.  Fire up that griddle or skillet with some butter and do ya thang.

While the pancakes are turning into puffy works of yummy divine-ness, candy up some nuts. 

I used both pecans and walnuts because I didn't have much of either.  I added some pure maple syrup to the nuts while they were carmelizing.  

When everything is said and done, you have this.  Very good, I add. 

Remember how I said these are filling?  I couldn't even finish my stack.  Drake and Cole, however, ate 1.5 pancakes each.  Quite impressive.  

RECIPE: Whole Wheat Chocolate Chip Pancakes
Yields: 10 regular-sized pancakes
Star Rating: ★★★★☆

• 2 cups whole-wheat flour
• 2 tablespoons turbinado (or sugar)
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 beaten eggs
• 2 cups milk, buttermilk or sour milk
• 4 tablespoons melted butter (you can also use oil or coconut oil)
• 1/3 cup chocolate chips

Combine flour, sugar, baking powder and baking soda in a bowl. Combine the eggs, milk and melted butter in a separate bowl.

Make a well in the center of the flour mixture and add egg mixture and chocolate chips. Stir until just moistened.

Cook pancakes in hot skillet or griddle.  Serve immediately or cool and freeze.

Thanks, Crystal.

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Healthy Deep Dish Chocolate Chip Cookie Pie

When someone mentions "cookie pie," I swoon.  Every time.  Don't test me. 
My mind races back to the one day of the school week that I would look forward to with such an unhealthy anticipation.  BAKE SALE DAY.  Depending on the era of time, I would secretly pray that Talena Addison or Emily Cook would be bringing the highly-treasured, most popular treat...
The Chocolate Chip Cookie Pie.
If my class wasn't one of the first to be released to the sale, there would be a goooood chance that the cookie pie platter would be empty, minus mere morsels, tempting me to snatch it up, run off, hide in my locker and lick it clean.  BUT, if I did get there in time, or just so happened to sneak out of class, I'd buy all of the cookie pie I could with the money I'd bummed off my dad moments earlier.  And no, he could never deny my plea for bake sale money.  For that, I thank you Father.  Or maybe I should blame you for my weight gain.  Hmmmm.  Either way, I still love you.

Fast forward decades later, two children, major poundage and a desire to eat much healthier - I can't afford to sit around and eat cookie pies as much I'd want to ... every other day.

The next best thing.
HealthIER Deep Dish Chocolate Chip Cookie Pie

Let's not waste any time.  The goods.
Yep, those are GARBANZO BEANS/CHICK PEAS.  If you gagged in your throat a tad just now, you're normal.  BUT, if you want to eat sweets and be healthier, a lot of recipes call for them.
And you won't taste them.
If you do it right.





Get out your good ol' food processor.  I love my Cuisinart one.  You'll need something like it if you want to make this.  From what I've read, a blender will NOT work.  Or it may work depending on your good fortunes in the kitchen.  Play it safe.  And start piling things in.

Start with 2 cans of garbanzos or chick peas, drained and rinsed.  Add 1 cup of quick oats and 1/4 cup of unsweetened applesauce.

Add the remaining ingredients, minus the chocolate chips: 3 T of oil, 2 tsp vanilla, 1/2 tsp baking soda, 2 tsp baking powder, 1/2 tsp salt and LOTS (1 1/2 cups) of brown sugar.

Bye-bye beans.

Mix in chips.  Pour, or spoon, into a greased springform pan.  Bake at 350 for 35-40 minutes. 

Baked and ready for consumption. The whole 10" deep cookie pie all to myself.

 

Oh wait, I'm not 15 anymore.  Here's a nice modest piece.
Ehhh...something is missing.




THERE.  Much better.

 

(Note: This does not taste like the cookie pie that I used to indulge in when I had lightning fast metabolism.  This can't be compared to that.  However, it does the job ESPECIALLY with whipped cream or ice cream added to it.  I can't vouch for it eaten alone.  I had to add something to it.)

Recipe: Deep-Dish Cookie Pie
Star Rating:

★★★☆☆

 

2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained)

1 C quick oats (or certified-gf quick oats)

1/4 C unsweetened applesauce
3 tbsp oil (canola, vegetable or coconut)
2 tsp pure vanilla extract
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 1/2 C brown sugar
1 C chocolate chips

Instructions:
Blend everything (except the chips) very well in a good food processor. Mix in chips, and pour into an oiled pan (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for around 35-40 minutes. Let stand at least 10 minutes before removing from the pan.

Original recipe found here.

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Crockpot Orange Chicken

Hi.
My name is Ashley. 
I forget I have a blog. 
I'm working on my issue.

Starting with this...

Crockpot Orange Chicken
I've been wanting to get some Chinese takeout recently.  "Wanting" is a mild term...CRAVING would actually be better choice, but everyone assumes a gal's pregnant when you use the "C' word.  So, I refrain.  I wanted Chinese.  Food, that is.  And this kinda hit the spot.  Sorta.  The orange flavor was a little bitter due to using concentrate.  But, with a few changes, it could be much better.   



Most of these ingredients you might have on hand.

Take 3-4 boneless chicken breasts and cut them into 1-1 1/2" pieces.  Mix the cut chicken with 1/3 cup flour.


Here is a picture of oil.  Hot oil.  Just in case you don't know how to do this step. 

Brown that chicken.  Don't cook all the way through - it will have plenty of time to cook in the crockpot.

In a separate bowl, mix the following:  1/2 tablespoon salt (I didn't use that much), 1 teaspoon balsamic vinegar, 3 tablespoons of ketchup, 6 ounces frozen orange juice concentrate and 4 tablespoons of brown sugar.



Dump it all in the crockpot.  Make sure to stir all of the liquid over the chicken.  Can't have any un-orange chicken. 

 

The recipe calls for it to cook on low for 6 hours or high for 3.  I had to watch mine and stir it every so often.  The sauce was browning on the sides.  May have just been my crockpot.  Or I may have used too much chicken in comparison to the sauce.  However, it ended up nicely. (Again, sauce somewhat bitter.)

The kids and hubby ate it.  And it was enough "Chinese" to make me stop hungering for lo mein, sweet and sour chicken, black pepper chicken, spring rolls, etc.  Well, it had stopped.  But now that lo mein has been mentioned...calling First Wok now. ;)

Crockpot Orange Chicken
Rating: ★★★☆☆

Ingredients:

• 3-4 boneless chicken breasts, chopped into small chunks
• 1/3 cup flour
• olive oil
• 1/2 T salt
• 1 teaspoon balsamic vinegar
• 3 T ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
• 4 T brown sugar

Directions:

Combine flour and chicken pieces in a bowl.  Mix thoroughly until chicken is covered in flour.  Shake off excess flour and brown pieces in olive oil over medium heat.  In a separate bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup. Place the browned chicken into the crockpot and pour sauce mixture on top. Stir to coat evenly.  Cook on low for 5-6 hours or on high for 2-3.

Recipe from The Pursuit of Happiness.


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Tomato Parmesan Basil Soup - Slow Cooker or Stove Top

It's snowing again.  Therefore, I shall justify sharing a soup recipe with you. 

Ya know what?  Even if it was summer, you should try this.  It's a healthy, filling dish.

Just plain marvelous.

Here are the necessities.

 Please don't poke fun at my measly pile of carrots.  They were all I had.

Dump two cans of diced tomatoes in a crockpot.  Juice and all.

Heave, throw or just nicely toss 1 cup each of diced celery, onions and carrots into the pot.

Add 1 tablespoon of dried basil.  If you're using fresh basil, (I'll try not to be jealous) use 1/4 cup.

The recipe calls for oregano, which I didn't have.  If you'd like to use this spice as well, use 1 teaspoon of dried oregano.  Or 1 tablespoon of the fresh goods.

Add 1/2 of a bayleaf. However, I had some small dried bayleafs, so I threw in 3.  (That's my favorite single-digit number...well, it's actually 9, but that would have made Tomato Parmesan Bay Leaf Soup, which no one would eat. I refrained.  Wisely.)
 

Stir all of that yummymess, put the lid on, set the crockpot to LOW and let it do its business for 5-7 hours until the flavors are blended and veggies are soft.

Or if you need the soup faster, do like I did and switch to the stovetop.  I had the soup in the crockpot on HIGH for 1.5 hours, and my veggies weren't near soft.  Plus, I was cooking for our extended family.  I had a deadline, people.  To the stock pot it went.

About 30 minutes before serving, mix up a roux.  Here is my roux that I mixed together.  Get a smaller sauce pan.  Melt 1/2 cup of unsalted butter on low heat, and whisk 1/2 cup of flour slowly until mixed.  Let cook for a couple of minutes, even though the original recipe said to cook for 5-7 minutes.  If I would have done that, a small fire would have started.  Use your brain and do what's best for you. 
After you've made that life-altering decision of how long to cook your flour and butter, slowly add 1 cup of hot soup into your roux.  Stir, stir, stir.  Will be slightly thick.  Add another 3 cups of hot soup.  Stir, stir, stir.  
 

 

Pour all of the combined roux and 4 cups of soup back into the stock pot. 
Add 1 cup of parmesan cheese, 2 cups of warmed half n' half, salt and pepper to taste.  I used lactose free fat free milk, which made it perfectly tasty as well.  I'd imagine the half n' half would make it even more creamier.
 

Cover and cook soup on LOW (or simmer on stovetop) for another thirty minutes.  Plenty of time to get some grilled cheese together.

Combination of Perfection.

Enjoy!
 

Tomato Parmesan Basil Soup - Slow Cooker Recipe
Adapted from Karen Peterson
2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
1 tsp salt
¼ tsp black pepper

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

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Hooray for A Snow Day!

We finally got what we've been praying for all winter.  Fourteen days before Spring.  

A full SNOW DAY!!  A whole 2.5 inches.
Who cares, Michigan residents?!  We'll take it however we can! :)

Breakfast.  The day started out decently.

Eggs Florentine & Homemade Apple Cinnamon Oatmeal

Heavy advocators of Harley-Davidson.  And broccoli. 

Biker stud diggin' in.

After breakfast, we decided to head out to the slopes.  The sledding slopes.  We started getting dressed to go outside in the snow.  Approximately 2 1/2 hours and 14 layers later, we piled in the van and were on our way.  Boys were excited.

With most schools closed due to the weather, the one place that we normally go to was pretty packed.  We drove around until we found something that worked.  We had it all to ourselves.

Fun going down.  Not so fun walking back up for whoever had the chunky one. ;)

He loved clomping around in all of his snow get-up.  

After the second or third time down, the boys were starting to lose their happy faces.
We persevered for more memories. :)

Multi-tasking at its best.  Videotaping with one hand, steering a sled with the other, while avoiding invisible tree stumps and protecting the firstborn.   I'm 29, and there's no excuse for this weird laughter coming outta me.   None at all.  

We lost.  

It wasn't long before faces turned beet red, noses became drippy and the fusses started to commence.

We went down a couple more times, against our better parental judgement.  Cole's crying had escalated, echoing off the amphitheater walls, and we knew we needed to hit the trail fast before the park ranger tracked down these very loud wails to an expected crime scene.  

It was the longest walk back to the van.

Cole was now complaining that his feet were really hurting.  And I had carried him back so it wasn't from the trek to the van.  His socks were still dry, but his feet were FREEZING.  He wouldn't let me rub them.  On our 5 minute ride home, I googled everything from frostbite to hypothermia.  Got home, changed his clothes/socks, wrapped him up in a blanket, laid him in my bed with more covers and he was ready for a video. :)  After his video was over, I asked him, "How are you feeling?  Are your toesies any warmer?"  He said, "I feel berry dood (good)."  

Ahh, sheww.  Nothing a video couldn't fix, and he still has all 10 toes.  

All three guys took a longgg winter's nap.  We ate dinner and took the boy's to Barnes & Noble for some train time.  

Fun snow day.  

Now.  What's the chances for another one tomorrow?

Wishing and hoping and thinking and praying...

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The REAL FOOD Epidemic - Part I

Have I lost you already?  Don't be scared off.  Give me a few more paragraphs. :)

First off, I want to apologize because this will be poorly written.  I have so many thoughts, running every which direction, that I'm having a very hard time bringing them all together for just a introductory post about real food.  I feel like I could write a book on this information, and that's with doing minimal research and study on it.  Ever since I was in college and took nutrition classes for nursing prereq's, I've been enamored with it all.  Just so intriguing to me.  Please bear with my fragile mind as I try to share. :)

And no, this didn't count as a paragraph, so keep reading for a few more.    

Courtesy of eafromtheheart.blogspot.com

For the past year, the "Real Food" challenge has sparked awareness in my life, and slowly I've been making changes to our family's diet.  It is insane how terrible most of the food on the grocer's shelf is for our bodies, ingredient labels full of 20-40 items, most of them I practice pronouncing for fun.  Yet, most people ignorantly still buy and consume these products.  Because it's AVAILABLE and CHEAPER.  And they haven't been let in on why it's harmful for them.   Click here for a list of foods that the United States still produce and sell, even though these same foods are banned in other countries.  And click here for a blog that I follow that gives examples and more information on this same matter.  Just plain cuh-razy.

 I'm not one of those complete "crazy health-o" people.  Just yet.  

I know I'm still alive, and we ate all types of bad things for us growing up.  And the thing is -- we still will eat that sometimes.  Obviously, I've cut some major things out of our diet or attempted to.  But I'm not to the point yet (nor will I ever be, maybe) where everything that is unhealthy is forbidden to ever eat again.  Once in a while, it's ok.  Most likely, if you start eating real, you will less likely want to eat the "bad stuff."  But if I do feel the craving (***more about this later***), I might just do it.  Remember, it's better to cut out some of the processed food, and start adding the whole food, even if it's starting out small, than not do anything at all.  

Some cravings that I might just indulge in every so often just for the fun of it.  Rulebreaker me. :)

I'm not going to neglect myself from possibly drinking an ice cold Pepsi (loaded with high fructose corn syrup) on a summer day and indulge in a bologna sandwich (separated, processed "meat.) with garden fresh tomatoes and mayonnaise (artery-cloggin' saturated fat) slathered on there.  

Or refrain from buying some nachos and a quart of processed "nothing close to real" cheese to dip them in while at a ball game.  

Or not allow my kids to eat a funnel cake (refined grains) deep fried in heavens only knows what type of oil loaded with whipped cream and sprinkles (full of artificial dyes) while at Disney.

Or not give in to a good ol' hotdog during a cookout...and we're not talking the organic grass fed, all beef, no nitrate junk hotdogs.  We're talking mechanically separated, greasy, bun of hot diggity dog.  THAT kind.  

Sometimes, you should just be allowed to do that if you want to.  Key word is sometimes.

I mentioned that I'm still alive - and have survived what junk I've put into my body.
Just a few questions....
Who knows what will be discovered later on as I get older though?  Could this unhealthy eating cause havoc in the years to come?  Most definitely.  Could I be enjoying better quality of life with a changed diet?  Most definitely.  Could I feel more energetic instead of surviving in a state of constant fatigue by improving the things which I feed myself?  Most definitely.

We're at the beginning of this journey to better living.

These are some of the bebay steps that I have been attempting to do for the sake of myself and my family.

1. Little to None Processed Food - I've been trying to make my own stuff for many things.. Might not be AS healthy as what it could be - but it's LOTS better KNOWING what's in the product, whether it has refined grains (health-o's cringing) in it or not. I will say that living by a school cafeteria makes this one hard.  We do eat up there to save money sometimes.  With that being said, we are eating lots more processed food than we probably should be.  The school can't help that - they have their budget.  And it's our choice to eat up there when we do.  I do try and go on the more "healthier" nights.  Do I get any credit for that?? :)

2. Little to None High Fructose Corn Syrup - You'd be surprised to find out what all has High Fructose Corn Syrup (HFCS) in it.  Things you wouldn't even think of.  Some of the more obvious ones are soda, juices, breads, kid's snack foods, yogurts, cereals, salad dressings and on and on.  Start reading the labels and steer clear of that stuff.  See below for a bit of info on HFCS.  Or you can read more about it here: High Fructose Corn Syrup 101

DISCLAIMER: I do NOT believe that artificial sweeteners are alternatives to HFCS as this diagram suggests.  I believe that they can be harmful to our systems.

3. Little to None Coloring Agents/Artificial Dyes - As one of the links above says, Americans eat with their eyes.  So manufacturers of food add "color" --chemical agents-- that will be appealing.  The main ones that I try and avoid, especially for the kiddos, are blue 1, blue 2, yellow 5 and yellow 6 and red dye 40.  Not only is allowing chemical agents (the same ones that are put in lice shampoo that KILLS lice) into your body unhealthy, there might be a possible link to hyperactivity with these artificial dyes.  Let me say - I have two cutesytutesy boys.  God made boys active and hyper.  That's NORMAL.  They also have enough God-given energy, that I don't want to fuel them with more that comes from ucky chemically created dyes.  I'd rather be safe and less worn out than sorry.  ;)

4. Less Refined Grains (white flours and sugars) - I still haven't done much with this category.  I still cook/bake with some white flour and sugar.  Even though I've been using Truvia, it isn't the best, because it's still processed.  The best sweeteners are the natural ones - pure honey and maple syrup...things of that nature.  Things that have been left alone and not tampered with.  But hey - I'm learning about this stuff, and it will take some time.  We're making a bit of progress here.

To each his own.  If you're already improving your diet, then hoo-rah for you.  If you haven't started yet, it's obviously your decision on how far you want to take this.  Your body will thank you for whatever help you choose to give it.  Little or lots.  ANY improvement is better than nothing. :)

I highly encourage you to read some of these provided links.  Get more informed so you can make better decisions about what you put into your body.  It affects more than what you think.  (More of that to come later.)

ALL OF THIS TO SAY - 

I will still have recipes on here that might not be the healthiest.  I will also be sharing some healthier ones that I've been testing and have passed with good reviews.  Now, if I could only figure out my tabs on the blog, I would have them organized for you.  Until then, they'll be all mixed together.  

Best wishes to you and yours for healthier eating!! 

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Coats, coats and MORE coats!!!!!!

I could cry.

You know the "Avoid the Dressing Rooms and Their Somehow Depressing Mirrors at All Cost" syndrome?

Today, NOT the case. I couldn't stop smiling. Like a total goon.

You don't believe me. If you were with me, you would. I keep talking about my deals. My hubby just said, "You need a padded room."

He picked me up from Stein Mart...I jumped in the car, quite the frolicker, considering that's the most jumping or exercise I've done in days. First thing outta my mouth, "I just spent your whole check." Sarcasm, folks. Hubby: "Are we gonna have enough money to eat on?" "Umm, no, but we're gonna have lots of coats to keep us warm while we starve."

There you have it. COATS. LOTS of them. Anne Klein. Michael Kors. Kenneth Cole. Jones New York. Three to four hundred dollar coats. For pennies.  One thousand, five hundred and thirty-six pennies for the cheapest one.  AMAZING.

Classy, beautiful coats. That will be in style when I'm 50.  Good thing because I got one in every color and style.

And I guess the rest of the family will be freezing while they starve...because these are all for me. ALL for ME. :)

Worriers - rest assure, they have plenty of coats. And we have plenty of money for food. I, however, did not have a nice coat. I had been waiting for a good sale for one that I really liked. Found a gnarly long, dressy Jones New York belted beauty at a thrift store for $.69 that you'll see me donning soon. But I wanted some different colors. Hours ago, I got just that.

Nice note about the Michael Kors one.  It was marked wrong, but because of someone getting happy with their red clearance pen, I got this baby for WAY cheaper than I was supposed to.  Yippy-yi-yay!  

Jones New York - Black and Camel. 

Jones New York - Charcoal.  Just a little different style than the above ones.

Kenneth Cole - Taupe Puffer Coat, complete with down and feather-filled warmness.

Anne Klein - long creme beauty.  I've been especially looking for one of these for a LONG time.

Since I wrote this blog first, I have taken some of the coats back.  I went overboard buying so many, that I didn't need them all.  You say, "Uhh, sorry, you only need one."  And I say, "You're crazy.  I'm not passing up incredible prices for pretty coats that will last me for decades." :)

So, I would love to hear which one you like the best.  And if you don't like any, don't feel free to say anything.  Haha!!  

Off to cuddle with some wool on a nice wintery walk. :)  

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Breakfast Wraps A La Avocado

What is A La Avocado?  No clue.  Sounded French.  Or Spanish.  And cool.  Meo no speaka other languages.  But meo is certain of one thing.  Breakfast wraps are so unhip without Avocado.  Avocados demand proper nounage in my book - so yes, it will be capitalized the WHOLE time here.

I wish I would've tuned in to this revelation a lot sooner in my life.  Missed out on so much.  The sight of guacamole used to make me wanna ......  so, I never even gave the poor Avocado a chance in any other avenues of my food.  Never even tasted it.  Looked too gunky.  Chunky.  

However, maybe it was Chipotle's.  Or me just branching out.  But, somewhere, somehow, I ate some Avocado, and I liked it.  LOVED it.  Smooth.  Rich.  Fattening.  

Photo courtesy of rockmefabulous.com

Oh now, it's healthy fattening.  So, I put it in everything.  Wraps, salads, sandwiches, pasta, cakes, chairs.  You name it.  

I've been on a wrap (and Avocado) kick recently.  Naturally, this wrap has been in our breakfast rotation due to my recent "kicks."  I believe that my Mom got this originally from a lady that she used to work with on Jupiter Island.  I've adapted it ever so slightly.  

All you need.

I like my scrambled eggs done up this way.  1. Spoonful of bacon grease (<<< MUST DO),  2. salt/pepper the pan of grease, 3. add some milk to those eggs, 4. and sprinkle with cheese.  

Bacon grease is a healthy fat (depending on if it comes from grass fed or corn fed animals and considering the other unhealthy options of common cooking oils and margarine) that I love to cook with.  Mucho flavor.  Flavor I can not survive without.  Bacon makes everything taste better.  Or is that butter?  I say both.  Bacon and butter make everything a bunch better.  My new mantra of life.  Say it 5 times fast.  Quite tricky.

Spread some sour cream on a wrap.  Go thick if you'd like.  Makes a great adherent.

This picture frightens me, so I made it as small as it goes.   

Add your eggs, some more cheese (muenster happens to be a fave here) and add some sliced Avocados on top.  

Sprinkle some salsa over it all.  Throw in some chopped spinach leaves.

Cole's precious little hands.  He's such a good helper.

Stop, drop and roll.  Or just roll it up and eat it.

I don't have a picture of the finished rolled product.  It's what's on the inside that counts.  Anyways, that what my Mom always told me.  So, I'm stickin' to it.

Enjoy your breakfast wrap a la Avocado.  We sure do.

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