Granny Smith Apple Chips

I love Costco, they always have fun new foods to try, and I really think they do an honest job at providing healthy options (ignore everything in the freezer section). We usually only purchase meat, cheese, and sometimes produce at Costco. They have really cheap produce, although it’s not organic. Same with meat and fish, cheap but not organic. However sometimes they bring out a new product and they suck me into buying it.

Todays item was Bare Fruit 100% Organic Granny Smith Apple Chips. If I remember right they were around $5 for the bag. The ingredients is what got me though:

Also nutrition wise they are really good:

I love that there is no added sweetener or preservatives, these are CLEAN! Also (and I know this sounds funny) but they aren’t TO DIE FOR delicious. I mean that I am totally able to stop myself at like 10 chips, and not feel the need to eat the entire bag. This is an important factor when purchasing snack foods for me.

I hope Costco carries these for a while, it looks like you can also purchase them online too. You should try em! Id love to make my own with a food dehydrator, but these are so perfect, mostly crisp with a little chew that why bother…lol! Oh and they are made in Washington! I know I’m not currently living there, but it still feels like “buying local” to me.

Oh and in other Apple News Mr. Gaunt bought an apple slicer! At first I thought it seemed stupid and useless, but it is bad ass! I love it in the mornings when I want some apple slices and peanut butter to take to work, this makes it so much faster!

Transylvania Veggie Dip


I got this at the Farmers Market yesterday. The woman was from Transylvania (how bad ass is that?) and she said it was a famous recipe there. Its 100% natural veggies + Tomato Juice + a little salt. Totally vegan! I tried to google a recipe for this and found NOTHING! Typing in “Vegetable Dip” only brings up ranch style dips. This IS  vegetables. Mr. Gaunt and I dipped our new favorite Pita Chip from Whole Foods: 365 Whole Grain with Flax Seed and Onion Pita Chips in it. Oh they are so good! And pretty good for yah!

The ingredients listed in the Veggie dip are:

-Bell Pepper

-Onion

-Carrot

-Eggplant

-Beans

-Tomato Juice

-Oil

-Salt

-Pepper

-Bayleaves

You can get it at the Highlands Ranch Farmers Market or the Southwest Plaza Market Its around $6 for a small mason jar, which is why I would like to try to make it on my own. We already ate the whole jar…lol! If anyone has any recipes for this please let me know!

Spring Rolls NOT FRIED!

Whenever Mr. Gaunt and I go to Pho, we always get the Vietnamese Spring Rolls with Peanut Sauce. they are really fresh and yummy. Not that a deep-fried spring roll isnt yummy every now and then, these ones are just so guilt free.

I have been wanting to try to make them for a long time, but could never find the right wrappers. I could always find the kind you fry, but not the fresh ones. Last week I was at Whole Foods looking at the Asian Noodles, and there they were! I guess I assumed they would be in the refrigerator section like the frying kind. They aren’t, they are dried on the shelf in the asian aisle.

A few days later Mr. Gaunt and I walked (yup we walked 3+ miles 3 times this week!) to Whole Foods and got some veggies to make these rolls. I didnt really have a specific recipe, but a number of them said to use the following:

-Cucumber

-Cilantro

-Carrots

-Sprouts (that we got in our Door to Door Organics box)

-Cabage

-Shrimp (optional if you are doing Vegan or Vegetarian version)

Off on our walk

Wearing my new "Habitualize Kale" shirt! So bad ass!

Things are blooming and all the streets smell like cherry blossoms.

My new produce bags that I purchased on Etsy. Awesome!

I definitely wouldn’t say these are easy or fast. Theres a lot of prep work, and a lot of mess because you cut everything into tiny match sticks. You have to thaw shrimp and you dip the rice paper wrap in water to make it soft. I think these are well worth paying for. Still kind of fun to make.

All the veggies prepped and ready to go.

Rice paper ready to soak and get soft.

Ready to Wrap

The wrapping was the hardest part. I imagine its like learning to swaddle a baby, the first time you do it its all messy and not tight. I struggled to not tear or tangle the rice paper. In the end a few were ok looking, but most of them were saggy and wrinkled. Oh well. Also we didn’t do peanut sauce, so we just dipped it in Hoisin Sauce that we already had on hand.

Review: Ezekiel Bread

I’d like to repeat again, that change does not happen over night, and that health is a lifelong process. I am by no means a perfect eater, and I hope no one ever thinks I am. I’m not. I also have a few items I have yet to turn over to the Healthy Food Gods. One of these things was bread.  I have been using (for the last year) Sara Lee 45 Calorie Delightful Wheat Bread this is leftover from my Weight Watchers days where this bread rolled in at a mere 1 point for two slices! It’s hard to get better than that. Also its SUPER soft, which I love in a bread. I felt pretty bad about it, I means it’s a great bread, but it contains a few to many “un-clean” ingredients. Way more than 10 (they say you should avoid eating foods that have more than 10 ingredients, and any ingredients you can’t pronounce) so it had to go.

We were at Sunflower Market last week and found Ezekiel Bread. At first I was confused by the Holy Scripture, but then read this:

Inspired by the Holy Scripture verse Ezekiel 4:9., “Take also unto thee Wheat, and Barley, and beans, and lentils, and millet, and Spelt, and put them in one vessel, and make bread of it…”

We picked up the

Organic Sprouted 100% Whole Grain Flourless Bread

The ingredients are amazing too:

INGREDIENTS: Organic Sprouted Whole Wheat, Filtered Water, Organic Malted Barley, Organic Sprouted Whole Millet, Organic Sprouted Whole Barley, Organic Sprouted Whole Lentils, Organic Sprouted Whole Soybeans, Organic Sprouted Whole Spelt, Fresh Yeast, Sea Salt.

The nutritional information is even better than I thought it would be.

For one slice:

-80 Calories

-0.5 grams of fat

-3 grams of fiber

-4 grams of protein.

Not bad for something that is 100% clean, and Vegan.

So of course all of that is good, but how about taste? I was a little nervous because it’s not a soft bread. It’s very dense and…hearty.  To start off with Mr. Gaunt made me a grilled cheese and turkey sandwich on our George Foreman. It was actually really good! I was surprised. I’ve tried other healthy breads before and have always found them too sweet. I don’t like sweet breads, I think they are gross. This bread isn’t sweet at all, perfect bread flavor. Obviously when grilled its crispy, so the soft thing doesn’t make much of a difference.

Next we tried a regular old cold turkey sandwich. At first I thought, yup too dense and hard, not gonna like it, but the more I at it, the more I loved it. It has a nice nutty flavor, and its so filling. I just felt like I was eating good healthy filling foods. Not to mention I have recently found a love for Grey Poupon, and that is delicious on it!

So overall I am VERY pleased with this bread. We will be sticking with it, and I will try more recipes with it: French Toast, Bread Crumbs, egg sandwiches, etc. If you have tried it, Id love to hear your opinions too.

Trial and Error: Whole Wheat Vegan Cake

So I learned today that you really can’t just “wing it” when it comes to baking. I’m a big fan of making recipes up on the spot or substituting when I don’t have what they ask for. With baking this often results in a big FLAT cake…lol!

I searched around a bit for a Whole Wheat Cake, still working on not making anything with WHITE flour. I found two recipes that looked good. This Sour Cream Coffee Cake sounded good (using Whole Wheat Flour, as well as this Whole Wheat Walnut Coffee Cake. I’ve also recently been a little obsessed with Alicia Silverstone’s Website The Kind Life and her take on eating Vegan. So I thought I could just combine some recipes and make a cake vegan…lol…it turned out…interesting.

Here is what I did:

Ingredients

  • 1/4  cup  packed brown sugar
  • 1  teaspoons  ground cinnamon
  • 1  cup  granulated sugar (although to do it again I would only use 1/2 cup)
  • 1/4  cup Earth Balance (vegan butter)
  • 2/3 cup Unsweetened Organic Applesauce
  • 1  cup  Vegan Sour cream
  • 1  teaspoon  vanilla extract
  • 1 3/4  cups Whole Wheat flour
  • 1  teaspoon  baking powder
  • 1 small apple diced small
  • Cooking spray

Preparation

Preheat oven to 350°.

Combine first 2 ingredients; set aside.

Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well-blended (about 5 minutes). Add Apple Sauce and Apples, beating well after each addition. Beat in sour cream and vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, stirring well with a whisk. Gradually add flour mixture to sugar mixture; beat well. Pour into sprayed round pan, sprinkle brown sugar and cinnamon mixture.

Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool the cake on a wire rack.

Optional lemon Glaze:

1 cup powdered sugar
2 teaspoons lemon juice
2 to 3 tablespoons water or milk

Pour on top of cooling cake, add fresh sliced strawberries.

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In the end both Mr. Gaunt and I thought this tasted good, but it didn’t really rise. It would have been nice if it had been thicker and fluffier. The whole Wheat Flour gives it a very wheaty taste, I liked it. I will have to keep trying this to see if I can’t find a better recipe…err…a REAL recipe…lol!

In better news, we won our softball game! I kinda pulled my groin so that sucks. I just keep hurting myself, oh well. Hoping to take it easier tomorrow at work, I busted my ass today. Oh and I have Easter pics to show you too! Soon enough.

Using The Beets!

Beet and Potato Roesti

I got Beets in my Door to Door Organics box last week. We have never cooked Beets, nor had I eaten many Beets as a kid. Both Mr. Gaunt and I weren’t sure if we even liked Beets all that much. I searched around Food Gawker for a Beet Recipe, and this one stood out “The Only Way I Can Get My Husband To Eat Beets” Well if it works for her husband, it should work for my boyfriend!

The recipe was pretty easy to follow and pretty quick too. Even the “flipping” of the Beets wasnt to scary (and I usually HATE flipping things). The only thing that I would mention was that her recipe say to use 4-6 Beets that make 1/2 a cup of shredded Beet, but I used 4 (maybe kinda big?) Beets and it made about 2.5 cups. I didn’t want to waste the rest of the shredded Beets so I threw them in a ziplock bag in the freezer. I’ve never frozen any starch product like that, so who knows if it will keep.

Pink Beet Hands!

I used low-fat butter and Fat Free Sour Cream to reduce the calories.I also used Whole Wheat Flour, because that’s all we even have anymore. My feeling is if I can’t make it with Whole Wheat Flour, why bother.  I still thought they had a definite Beet taste (which isn’t bad, just unique) but Mr. Gaunt freaking LOVED these, he ate almost the whole thing! He thought they tasted like a big potato pancake. I was thrilled to see him gobbling up Beets, and I’ll definitely make this again. It says its more of a “side dish” but we just had two slices with a big salad and we were full.

This recipe could also easily be made vegan, just use vegan Butter and vegan Sour Cream!

The recipe is as followed (taken from Dinosaur Dishes: Delicious easy, healthy meals on a shoestring budget):

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Beet and Potato Roesti

serves 4-6 as a side

Ingredients

4-6 medium beets, About a 1/2C when grated
2 small potatoes, scrubbed
salt and pepper
4 scallions, chopped
½ cup flour
2 tablespoons butter

Instructions

Trim and scrub the beets then peel them. Grate them into a medium bowl. Start preheating a large (12″) skillet over medium heat. Working fast, so they don’t discolour, grate the potatoes into the same bowl as well. Add the salt, pepper, and scallions and combine well. Then add the flour a few tablespoons at a time until well combined.

Melt the butter into the skillet until it foams. Put the mixture into the middle of the pan and flatten out with a spatula. It should be a centimeter or thinner. Cook for 8-10 minutes until nice and crispy.

You will need to flip it over. To do this place a large plate over top and flip the frying pan over then slide the roesti back into the pan. Cook until the other side is crispy about another 8 -10 minutes.

Serve hot or at room temperature with green onions on top.  We also like to dollop some sour cream or plain yogurt on each slice.

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Shredding Beets. Be careful because it's so red you can't tell if you cut yourself.

In the pan.

Like a Beet Pizza!