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Category Archives: Recipes

Homemade Coffee Creamer

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I currently only drink half-n-half in my coffee because the store bought coffee creamers are filled with junky-junk. (I know, I know…. It’s delicious junky-junk.)

I never thought about making my own until I stumbled upon a few homemade coffee creamer recipes on Deliciously Organic.

The two I really want to try are French Vanilla and Peppermint Mocha. YUM!

Click here to see all the recipes and let me know if you give any of them a try. :)

Flash Freezing 101

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I never realized how easy it is to flash freeze vegetables. I have frozen vegetables before but the only problem was that I was expecting to pull the bag out and watch as each individual vegetable fell out of the bag and into the pan. Unfortunately when I pulled out the bag to use it, it was just a big ball of iced vegetables clumped all together. ICK!

Flash freezing is what you can do to prevent that from happening and enjoy your frozen veggies in the same way you enjoy the store bought frozen veggies.

It’s SUPER easy to do and will save you from having to throw out veggies and fruit that you bought but never used.

All you need is:

Wax paper

Cookie sheets

Freezer bags



Cutting board

First, lay out your cookie sheet and place a piece of wax paper on it. This will prevent your veggies from sticking to the cookie sheet and allow you to easily remove them once they are frozen.

Then, cut up your vegetables and fruit. Slice and dice to your hearts desire.

Next, lay out your veggies on the wax paper covered cookie sheet in a single layer.

Place your veggie filled cookie sheet in the freezer and set a timer for about 30 minutes. (Depending on how you slice & dice and what vegetables/fruits you are using you may need to leave them in there a little longer.)

After that, go about your day until you hear the timer ding. If the veggies are fully frozen, remove them. If not, leave them in there until they are frozen.

Lastly, remove the frozen veggies/fruits from the cookie sheet and dump into a freezer bag. Be sure to mark your bag with the date.

Viola! You now have your very own bagged, frozen vegetables and fruits. :) Now you can feel free to buy the discounted fruit and vegetables from the grocery store (provided you flash freeze them before they go bad.).

If you’d like to see a video tutorial, check out Faithful Provisions.

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Time Warp Wife

5 minutes for Mom

Far Above Rubies

Whole New Mom

Raising 4 Princesses

Christian Mommy Blogger

We are that Family

Kelly the Kitchen Kop

Little Natural Cottage

Life As Mom

Healthified French Toast Sticks

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French Toast is one of my favorite breakfasts and with just a few tweaks, it can easily become a healthy breakfast for you and your family to enjoy!

What did I do to healthify it?

*I used Ezekiel Bread, instead of whole wheat or white bread. Ezekiel bread is made with sprouted grains and contains no yeast. I don’t particularly like Ezekiel bread unless it is toasted. However, it makes an AMAZING French Toast. It can be found in the freezer section of your grocery store.

*I used organic farm eggs.

*I used maple syrup instead of regular sugar-filled syrup.

*I added a couple of teaspoons of vanilla protein powder.

Serves: 2 people (2 slices per person)


4 slices of Ezekiel Bread

3-4 eggs

1 tbsp. whole milk

1 tsp vanilla extract

1 tsp cinnamon (plus a few additional shakes on each piece of bread)

1-2 tsp vanilla protein powder (optional)

Pat of butter (for skillet/griddle)

Banana slices (optional)

Maple Syrup

Heat skillet or griddle to medium or medium-high. Mix all ingredients (except bread) in a bowl. Dip bread in bowl (one piece at a time) and coat each side with egg mixture. Put in hot skillet/griddle. Sprinkle with cinnamon. Cook on each side until done. (It will be golden brown in color.)

Using kitchen scissors, cut bread into “sticks”. Serve with maple syrup and bananas (or the fruit of your choice.)

Linked up to:

Simply Sugar and Gluten Free

Healthified Trail Mix

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I have great news for you! There is no longer a need to buy overpriced, bagged trail mix. Making your own trail mix is not only healthier but it is also cheaper and much yummier (since you can put in whatever ingredients you like the most).

How did I healthify it?

1. Instead of dried fruit sweetened with white sugar, I used unsweetened dried fruit.

2. Instead of milk chocolate chips, I used dark chocolate.

3. Instead of peanuts, I added almond and pecans. (Peanuts aren’t necessarily unhealthy, but almonds and pecans are a better option in my opinion.)

Trail Mix is a great snack and super easy to throw together. It’s also a great on-the-go snack.


1/2 cup dried mango

1/2 cup dried cherries

1/2 cup dark chocolate pieces

1/2 cup almonds

1/2 cup pecans

1/2 cup dried plantains

Throw all the ingredients into a jar with a lid and shake to mix up.

Tip: When you are buying dried fruit, be sure to check the ingredients. Lots of dried fruits are made with plain ole’ white sugar-icky! Look for the ones that are either unsweetened or sweetened with cane juice. (Better yet, dehydrate your own!)

Delicious Greeen Smoothie

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This smoothie is super tasty, but comes out looking a little ugly.

It’s a great way to get your day started or to give you a little boost during what should be afternoon naptime. :)

What’s so great about this smoothie?

Spinach is loaded with vitamins and nutrients, one of which is the amazing disease-fighting antioxidant beta-carotene.

Strawberries are loaded with Vitamin C.

Bananas are a great source of potassium and vitamin B6.


2 handfuls spinach (or kale)

1 banana (fresh or frozen)

15 strawberries or blueberries (fresh or frozen)

1-2 tsp vanilla (depending on your taste)

1 cup of water

4-5 ice cubes

A couple shakes of cinnamon

Agave Nectar or Honey, to taste (Start with one tablespoon and add from there accordingly.)

Throw it all in the blender and blend on high until smooth.

Note: Be sure that your banana is ripe but not too ripe (starting to turn brown). If you use a banana that is too ripe, you will need to add more sweeter (honey or agave) to taste.

This recipe has been adapted from Dr. Axe’s Kale Shake.

Quick & Easy Honey Mustard Recipe

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I have great news for you! You no longer have to waste your money on junky-junk filled, store bought honey mustard. It’s so easy to make, it only has 3 ingredients,   and they are things you probably already have in your pantry.

I threw this together tonight to go with a new homemade chicken nugget recipe that I was trying. It turned out DIVINE. :)


1/4 cup mayo

1 tbsp honey

1 tbsp mustard

Mix all the ingredients together in a bowl and enjoy!

Linked up to:

Simply Sugar & Gluten Free

72 Healthy (and Delicious) Recipes

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The Thrifty Mama has complied a great list of 72 healthy recipes to help you stay on track (or get back on track) to eating healthy.

There are some really yummy looking recipes in her list. The ones I would like to try are:

7 different Detox Smoothies

Cauliflower Pizza Crust

Homemade Apple Juice

Homemade Gummy Fruit Snacks

Salad in a Jar

Thanks Thrifty Mama!

Banana/Orange/Strawberry Smoothie AKA The BOSS

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This is my favorite smoothie to have with healthified popcorn.

It’s also my go-to smoothie because I always have bananas, frozen strawberries, and OJ on hand.


2 cups Orange Juice (freshly squeezed, organic, or my favorite Simply Orange w/ Mango)

10-15 frozen (or fresh) strawberries

1 frozen (or fresh) banana

5-8 ice cubes

1 cup water

Throw all the ingredients into the blender and blend on high until smooth. If your smoothie is a little too thick, just add water a little at a time. If it is too thin, add more ice cubes or frozen strawberries.


Linked to: Life As A Mom

BEST SNACK EVER: Healthified Popcorn & Smoothie

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Smoothie and popcorn anyone??

I LOOOOVE to eat popcorn with a smoothie. Maybe it’s the whole salty/sweet thing, I don’t know. Either way, this is by far one of my favorite night time snacks. It’s filling but not too heavy.

Maybe you are thinking, Tiffany- how in the world can you “healthify” popcorn? Popcorn is on the list of almost every “healthy snack” list out there.

The ways that I “healthified” it are:

1. I made it in on the stovetop, not in the microwave. The jury is still out on the safety of microwave popcorn, especially in the “steam” that it releases when you open the bag.

However the fact remains that many microwave popcorn bags are lined with a coating that breaks down into perfluorooctanoic acid, a synthetic chemical. Also, the butter flavoring in microwave popcorn contains a chemical known as diacetyl. If you want the butter flavor, just use the real thing.(Read more here.)

If we are unsure about the safety of microwave popcorn, why not just spend a few minutes extra (and a few dollars extra) and make it on the stovetop?

2. I used coconut oil instead of vegetable oil to cook the popcorn.

Here’s how ya do it:


3 tbsp coconut oil

1/2 cup of popcorn kernels

Salt (to taste)

Melted butter (to taste)


1.Melt coconut oil (if not already liquified) in heavy pot or stove top popper on medium heat. Add 1-2 kernels.

2. Wait for the 1-2 kernels to pop. (Once they pop you know the oil is hot enough to pop the rest of the kernels.) Add popcorn kernels to the pan.

3. Place the lid on the pot but leave it slightly ajar to allow the steam (but not your precious popcorn :)) to escape. Shake the pot lightly until the kernels are all popped. (When the “pops” are about 3 seconds apart you know that the popcorn is done.)

4. Remove from heat and dump into a large bowl. Sprinkle with salt to taste and add butter to taste.

Note: I usually just put salt unless I am in a butter mood. When I am in a butter mood I melt about 1/4 cup of butter and drizzle over the popped popcorn.

Click here or here for smoothie recipes.

Healthified Creamy Chicken Enchiladas

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Yes, that is white rice. :)Brown rice is obviously a better option.

UPDATE: You can now find even more healthified recipes & tips at


I am a BIG fan of tex-mex and mexican food. I recently “healthified” my favorite recipe for creamy chicken enchiladas. This recipe is super easy to throw together and is great for a freezer meal as well.

What I did I do to healthify it this time?

I used Greek Yogurt in place of sour cream. You could not tell the difference at all! This cuts back on the sodium in the recipe, as well as calories (for those of you counting calories).

I bought full-fat block cheese and shredded my own cheese instead of buying (pre) shredded cheese in the bag. (Pre) shredded cheese contains anti-caking chemicals. It may seem more convenient, but shredding block cheese yourself only takes about 2 additional minutes and you are saving you and your family from ingesting the chemicals found in (pre) shredded cheese.

On a side note, I do not buy low-fat/no-fat cheese or dairy products. These products are processed and stripped of lots of good vitamins and nutrients that God put in dairy. :)

What I am going to do next time to healthify it even more?

Make my own whole wheat tortillas. (Can’t wait to try these out!)

Use homemade Cream of Chicken Soup (I am trying to cut back on my usage of canned products due to the BPA levels in canned goods and the cost. It is much cheaper to make your own than to buy it-even with coupons.)

Use brown rice on the side, instead of white rice. This has been a hard transition for us, but step by step we are getting there. :)


14-16 ounces Plain Greek Yogurt

1 can Condensed Cream of Chicken Soup (Organic)  or 1  1/3 c. of homemade Cream of Chicken Soup

2 tsp. chili powder (if you want a little spice, use 1 tsp chili powder and 1 tsp cayenne pepper)

1 cup salsa

1 cup shredded cheddar/mozzarella cheese mix  (Remember to shred your own!:))

2 cups shredded chicken

8-10 flour tortillas

1/2 cup shredded cheddar/mozzarella cheese mix

Coconut oil (to coat pan)


1. Pre-heat oven to 350.

2. Mix yogurt, soup, chili powder, and salsa in a bowl.

3. In a seperate bowl combine chicken, cheese, and 2 cups of yogurt mixture. (Reserve the rest of the mixture to top enchiladas.)

4. Coat glass Pyrex (8×13) with coconut oil. Spoon out approx. 1/3-1/2 cup of chicken/cheese/yogurt mixture into each tortilla and roll up burrito style. Place enchiladas snugly into Pyrex. There is no need for there to be space between each enchilada. ( Depending on how many enchiladas you make, you may need to use more than one Pyrex.)

5. Top enchiladas with remaining yogurt/soup mixture. Cover with aluminum foil.

6. Bake on 350 for 35 minutes.

7. Remove aluminum foil and top enchiladas with additional 1/2 c. shredded cheese. Cook uncovered for 10 more minutes.


Linked to:

Kelly The Kitchen Kop

Like a Bubbling Brook

Life As Mom


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