Breakfast In A Glass

This smoothie is a throw-back to my childhood; I'm not sure where the original recipe came from, but it truly is "Breakfast In a Glass": egg, fruit, milk, and juice!

1 cup milk
1 banana
1 raw egg
1 large spoonful OJ concentrate
1 squeeze honey
1 tsp vanilla
1 T wheat germ (optional)

Throw it all in a blender:

A word about raw eggs: People tend to freak out about salmonella whenever raw eggs are mentioned. It is extremely unlikely that you will get salmonella from eating a raw egg. The contamination rate of eggs with salmonella is 1 in 20,000-30,000 eggs. With average egg consumption, this comes out to a person maybe coming across a salmonella-contaminated egg once every 42 years!

Cranberry Feta Pinwheels

Found this recipe on Food TV's website. I was skeptical of cranberries and green onions together, but I figured I'd give it a whirl! Yummy! I took these to a family Christmas and they were a hit!

This is enough to make 8 tortillas worth of pinwheels.

Filling Ingredients: 2 8oz containers whipped cream cheese,
1 1/2  6oz containers feta cheese, 1 bunch green onions,
1 bag dried cranberries

Mix together all of the filling ingredients. Spread filling onto tortillas, it may be patchy due to the clumpy nature of the ingredients, but that's okay.

Tightly roll, then wrap in plastic wrap. Refrigerate for at least an hour (I left mine in overnight because I got busy with other stuff).

Cut into pieces, I made mine about 3/4-inch big.

So pretty and festive!

Apple Dip

I love apples with dip, but most store-bought fruit dips are loaded up with high fructose corn syrup, preservatives, and other junk. Here's a healthy apple dip recipe, just in time for fall!

Ingredients

• 1 cup Greek yogurt, preferably the full-fat kind
• 2 spoonfuls almond butter (or peanut butter)
• 1 spoonful honey
• 2 teaspoons vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom

Stir together and enjoy!

Cooking: Spicy Peppered Jerky

This is my husband's recipe!
And the first "Husband Feature" on my blog, keep your eyes out for more in the future!

Ingredients: Beef eye of round, chipotle peppers in adobo sauce,
Worcestershire sauce, liquid smoke, granulated garlic,
onion powder, smoked paprika, chili powder, cayenne pepper
salt, pepper 

Trim all the fat off the beef.

Our dogs love this part, they get the scraps :)

This is what it should look like when you're done:

Slice the meat into ¼ inch slices.

Mix together the can of chipotle adobo peppers (diced), 2 teaspoons granulated garlic, 2 teaspoons onion power, 4 teaspoons salt, 2 teaspoons smoked paprika, 1 teaspoon chili powder, 1 tablespoon cayenne pepper, 1 teaspoon Worcestershire sauce.

Marinate the meat in this mixture overnight in the fridge.

Pat the meat dry with paper towels (else you'll have wet clumps of spices on your finished product).

Put meat in food dehydrator and pat with fresh ground pepper.

Dry for 8 hours in the food dehydrator. Don't dry it for too long, else it will be too dry and brittle, it should have a slight chewiness to it.

Finished product:

Cooking: Paleo Posole

Posole is a traditional Mexican stew. Traditionally made with hominy, this "paleo" version uses winter squash instead. Recipe from The Paleo Diet Cookbook, a Christmas present from my sister this year (she sent it a little early, so I opened it!). :-)

I've started restocking my spices from the farmers' market,
that's why the cumin is in a jar instead of a plastic bottle.

Simmer pork roast, onion, garlic, oregano, red pepper, cumin, and some water for 1 hour.

Remove pork roast. Pour liquid into bowl. Add olive oil and acorn squash to the pot and cook for 5-10 minutes.

Return everything to the pot. Add a chopped jalapeno pepper. Simmer for 90 minutes.

For any World of Warcraft players out there,
my fiance said this looks like Un'Goro Crater.

Stir in a handful of fresh cilantro. Simmer until meat falls off the bone.  (I removed the roast and chopped up the meat.)

Overall review: A little on the bland side, needs more spices next time, either additional quantity or perhaps a few different spices added.




And as an added bonus, since I couldn't let those acorn squash seeds go to waste....

Toss with olive oil, sea salt, and chipotle powder, bake for 10 minutes at 400°. Yum!