Category Archives: Recipes

matcha coconut water ice cubes

Matcha coconut water ice cubes recipe sports drink healthy rehydrate

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Need a healthy sports drink?! This is for you.

Coconuts are naturally packed with everything you need to rehydrate. Known for having a high concentration of potassium and sodium coconut can help to restore electrolytes.

Unlike manufactured sports drinks, coconut water is naturally healthy and contains 2 grams of protein per cup (and we all know protein helps in muscle recovery after workouts).

Coconut water has a mild flavor but is definitely an acquired taste for me….that is why I started making these cubes….the matcha helps mask the taste.

Matcha can assist the body in increasing endurance, metabolism and help drop excess abdominal fat. It naturally increases your body’s energy and heat production during your workout which tells the body to burn more calories….on top of that is has a significant amount of antioxidants.

To make the cubes you will need:

    matcha powder
    coconut water
    a freezer
    mint/lemon juice/berries (optional)
    2 ice-cube trays

Matcha coconut water ice cubes recipe sports drink healthy rehydrate

Matcha coconut water ice cubes recipe sports drink healthy rehydrate

Matcha coconut water ice cubes recipe sports drink healthy rehydrate

In a bowl, combine 1 cup coconut water with 1/2 teaspoon matcha powder. (one 16.9 fl oz container of coconut water contains 2 cups water)

Stir until matcha is dissolved.

Fill ice-cube trays half full of the matcha mixture and freeze.

Matcha coconut water ice cubes recipe sports drink healthy rehydrate
Matcha coconut water ice cubes recipe sports drink healthy rehydrate

Once frozen, fill the other half of the ice-cube trays with remaining coconut water.

Freeze.

Throw the cubes in a glass of water on the way to the gym… (or try in a smoothie)

(If you want extra flavor you can add mint, lemon juice, or berries before you freeze)
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rock candy suckers

rock candy suckers diy

Rock candy is so pretty…so why wouldn’t you want to make them at home!? I thought they would be a super easy project that I could enjoy, no problem….but I wasn’t successful the first time I tried making these. I did something wrong and they did not form crystals…they didn’t do anything. Darn it! But the second time I made sure I let the sugar-water reach a rapid boil and it was a success! I love the way they turned out.

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Supplies:

  • 8 Cups Sugar
  • 4 Cups Water
  • Candy thermometer
  • 5 Jars
  • 5 Clothes pins
  • Food coloring
  • 5 Candy sticks

The night before, soak sticks in water for about 20 min then roll in sugar. Place on paper towel or plate and let dry overnight.

rock candy suckers  diy

Gather jars and designate a remote area to place them. (They need to sit untouched for 1 week for crystals to form)

rock candy suckers  diy

In a medium sauce pan bring water to a rapid boil.

One cup at a time add sugar and let dissolve completely before adding next cup. Once all the sugar is added and the sugar-water is clear, remove from heat. (I let my sugar water boil for a while, like 10 min…..my water temperature was anywhere between 250 and 350 degrees Fahrenheit)

Add food coloring drops to jars.

rock candy suckers  diy

Once cooled, pour sugar-water into jars…this mixture will make 5 suckers. (I doubled it)

rock candy suckers  diyrock candy suckers  diy

Put stick through a clothes pin and place into filled jar. Make sure the stick is not touching the sides of the jar.

rock candy suckers  diy

Cover and leave alone for approximately one week or until crystals are at desired size.

rock candy suckers diy

….and TADA!!

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Enjoy!

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christmas cookies

We leave Christmas Day to have Albin Christmas in Red River, NM! It is suppose to snow…a lot…so yay for a white Christmas. Anyways…back in the day, Zac’s mom use to make these really yummy peanut butter Ritz crackers covered with almond bark, I call them Christmas cookies. Last year we decided to make them a part of our Christmas tradition. And by we, I mean Zac. He made them last year and then again this year. I have to give him photo credit as well.


  

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Ingredients:

  • Ritz crackers
  • Peanut butter
  • Chocolate almond bark
  • Vanilla almond bark

Method:

  • Make peanut butter sandwiches by spreading peanut butter between two Ritz crackers (make sure to “break” a couple Ritz with peanut butter for a snack while cooking)
  • Heat chocolate almond bark on stove on low heat
  • Once melted completely coat peanut butter sandwiches using tongs to flip and recover sandwich from chocolate
  • Allow to dry/harden on a cookie sheet (cover in parchment paper for easy cleanup!)
  • Meanwhile heat vanilla almond bark on low heat (two squares is plenty for the drizzle on top)
  • Sprinkle hardened cookies with vanilla
  • Make ahead of time and freeze (We like them better cold/frozen)

We usually make 3 sleeves of cracker sandwiches, because it gets old making all of them.  That works pretty evenly for a whole package of almond bark.  We have tried making them with the white almond bark and drizzle with chocolate, but we prefer them dipped in chocolate with the white drizzle!

Enjoy!

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giving

This year I decided to show my friends, family and neighbors how thankful I am of them with pumpkin rolls! I used Libby’s recipie found here.

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Shrimp Ceviche 

  

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Ceviche is a great dish to enjoy on the beach in Mexico or, in my case, the couch in Oklahoma. This recipe is light, refreshing and easy to make. I just love it.

Ingredients

  • 1/2 cup fresh lime juice
  • 1 lb shrimp, coarsely chopped
  • 1/2 red onion, finely chopped
  • 1 jalapeño, finely chopped
  • 1 medium tomato, finely chopped
  • 2 Tbs fresh cilantro, finely chopped
  • Fresh garlic, minced
  • 1/4 tsp sea salt

Directions

  • Remove the tails from the shrimp.
  • Place the shrimp and half of lime juice in a bowl.
  • Let stand for 15 minutes.
  • In a different bowl mix the remaining lime juice, red onion, jalapeño, tomato, garlic and cilantro.
  • Let veggies soak 15 minutes.
  • Combine both bowls and season with salt.
  • Serve with saltine crackers.

 

I hope you like it!

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tabouli|tabbouleh-tomayto|tomahto

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Tabouli is a Lebanese dish from the Eastern Mediterranean, it is light, citrusy and fresh. My mom introduced me to this dish a long time ago and I have been hooked since. One of my family’s favorite places to eat is Joseph’s restaurant near Drumright, Ok. Not only do they serve my favorite tabouli they have the best steak sauce I have ever had the pleasure of tasting. I love Joseph’s food so much my husband took me there to eat before he asked me to marry him. Since I am not able to find tabouli in Boise City, I decided to learn how to make it. I hope you like it as much as me!

Ingredients

  • 1 1/2 cup Bulgur wheat
  • 3/4 cup Olive Oil
  • 3/4 cup Lemon Juice (approximately)
  • 3 T finely chopped Parsley (approximately)
  • 6 to 8 Green Onions
  • 3 Tomatoes (approximately)
  • 1 tsp Salt
  • 1/2 tsp Pepper

Directions

  • Rinse bulgur wheat in a fine strainer
  • In a bowl combine rinsed bulgur, olive oil and lemon juice. I used the juice of 5 fresh lemons. Depending on your personal taste you can add more or less lemon juice. The bulgur will soak up the oil and juice.
  • Chop parsley, green onion and tomatoes then add to bowl.
  • Salt and pepper
  • Refrigerate for a few hours, preferably over night.
  • Taste and correct seasonings
  • Serve with wheat thins or crackers

You can eat on this for a couple of days. I think the longer it is in the refrigerator the better it tastes.

Let me know what you think!

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blue cheese steak salad

blue cheese steak salad recipe

blue cheese steak salad recipe

blue cheese steak salad recipe

blue cheese steak salad recipe

blue cheese steak salad recipeblue cheese steak salad recipeblue cheese steak salad recipeblue cheese steak salad recipe

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This recipe is my version of the Blue Cheese Steak Salad from Zebadiah’s in Angel Fire, New Mexico. Ladies, even my husband likes this salad!

Ingredients 

  • Romaine lettuce
  • Cherry tomatoes
  • Red or yellow onion
  • Sliced almonds (candied, honey, plain, whatever you like)
  • Blue cheese, crumbled
  • Your favorite marinated steak
  • Balsamic vinegar

Directions

  • Marinate and cook your favorite steak. I like to cook mine on the grill.
  • Let the cooked steak cool in the refrigerator
  • Chop lettuce and onion (I prefer red onion on this salad, I just chopped yellow incase my husband didn’t want red)
  • Cut cherry tomatoes in half
  • Build salad with listed ingredients
  • Top with steak, almonds, blue cheese and balsamic vinegar

I did not list any measurements because I like to keep everything in separate pyrex containers in the refrigerator and build my own individual salad. When you get tired of blue cheese just swap it out for shredded cheese and easily make a completely different salad

 

Enjoy!

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ginger almond tea

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This last Saturday some ladies and I got together and hosted a baby shower for one of my dear friends. She is expecting a little boy next month and we can’t wait to meet him. At the party we served cake, mints, nuts and I made ginger almond tea. I got the recipe from Susie, a Boise City local, and it was a complete hit. Next time I serve this I might add champagne or wine to the mixture! (Thanks for the idea, Kassidi)

Ingredients

  • 1 cup boiling water
  • 5 tea bags
  • 1 1/2 cups sugar
  • 4 cups water
  • 3/4 cup lemon juice
  • 1 tablespoon vanilla
  • 1 teaspoon almond extract
  • 1 liter ginger ale – chilled

Directions

  • In a large bowl pour boiling water over tea bags.
  • Cover and steep for 5 minutes.
  • Remove tea bags, stir in sugar, water, lemon juice, vanilla and almond extract.
  • Chill in refrigerator.
  • Add ginger ale right before serving. Makes 3 quarts

 

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parmesan, garlic, lemon roasted brussel sprouts

In my small, isolated town we have one grocery store. While our nice little grocery store has pretty much everything I need, it doesn’t always have the largest variety of produce. So, when I see brussels sprouts I get a little excited. They are an easy and fast side dish that my husband and I can enjoy.

brussel sprouts cooking roasted garlic kitchen

brussel sprouts cooking roasted garlic kitchen

brussel sprouts cooking roasted garlic kitchen

brussel sprouts cooking roasted garlic kitchenbrussel sprouts cooking roasted garlic kitchenbrussel sprouts cooking roasted garlic kitchen

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Parmesan, Garlic, Lemon Roasted Brussel Sprouts

Ingredients

  • 1/2 lb brussels sprouts
  • 1 Tbsp extra virgin olive oil
  • 1 tsp fresh lemon juice, plus some for serving
  • 1 – 2 cloves garlic, minced
  • 1/4 tsp sea salt, or to taste
  • 1/8 tsp freshly ground black pepper
  • 1/4 cup freshly grated parmesan cheese

Directions

  • Pre-heat oven to 400 degrees.
  • Rinse and dry the brussels sprouts. Cut off the end/stem and slice in half lengthwise.
  • Toss the brussels sprouts, the olive oil, lemon juice, garlic, salt and pepper in a large mixing bowl.
  • Place brussels sprouts on cookie sheet.
  • Bake for 15 minutes then toss. Bake for another 10-15 or until golden brown on edges.
  • Serve warm with more lemon juice to taste and topped with parmesan cheese.

 

Hope you enjoy!

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