cooking

Pineapple Strawberry Dole Whip Copycat Recipe!

Abby H.
Behold- Breakfast!

Thanks to Orgain for sending me a full-size container of their Organic Protein™ & Greens Plant-Based Protein Powder in the Vanilla Bean flavor to facilitate this review!

I’m always on the lookout for new protein shakes, especially with our new early morning schedule to get the big kid to the bus stop in time. He’s been having a protein shake for breakfast for some time now, and I love mixing it up with new shake flavors.

Orgain uses plant-based protein: organic peas, brown rice, and chia seeds, to provide a complete protein with all nine essential amino acids.  While we are not vegetarians, I do appreciate that there are brands that use various sources of protein.

For this breakfast, I used a recipe I saw on social media as a base, but made a couple of additions to make it more delicious and filling.

strawberries not shown in pic.

Pineapple Strawberry Dole Whip Copycat

Ingredients:

  • 1/3 cup Greek Yogurt
  • 1/3 cup frozen pineapple chunks
  • 1/4 cup frozen strawberries (I used strawberries from my CSA box)
  • 1 frozen banana
  • 1 scoop vanilla protein powder
  • Splash of milk (a little bit less than an ounce)- You may need to add a bit more, depending on how thicc your shake is and your blender’s capabilities
  • 2 handfuls of ice cubes

Directions:

  1. In a blender or blender cup, add all ingredients.
  2. Blend until the mixture is thick and uniform in consistency (a little more liquid may be needed).
  3. Serve in a bowl or a cup. I put ours in blender bottles with boba straws so we could enjoy them on the go.

To make this vegan, swap yogurt and milk with your favorite vegan options. 

This was so filling and packed with protein! You can’t taste the greens at all! The best part is that it has over 20 grams of protein- that’s 1/3 of your needed protein intake for the day! Plus 2 servings of fruit- a perfect way to start your day!

If you want to try Organic Protein™ & Greens Plant-Based Protein Powder or any of their other offerings, you can visit their website here and use the coupon code ABBYH15 at checkout to receive 15% off your order!

 

Recipe: Southwest Chipotle Dense Bean Salad

Abby H.

Our Yasukochi Family Farms CSA box arrived on Monday, and I’ve been trying to figure out how to incorporate a bunch of the veggies into a dense bean salad.

Last night I was struck by inspiration, and I got to chopping.

This salad came together in less than 15 minutes, and it’s so good. I’ll be having it for lunch for the next few days.

 

Chipotle Dense Bean Salad

Ingredients:

  • 1/2 purple onion, diced and soaked in ice water
  • 2 small cucumbers, chopped into bite-sized pieces
  • 1 large tomato, chopped into bite-sized pieces and deseeded
  • 1 bell pepper (I used green, use whatever you’ve got), diced
  • The corn from 1 ear of corn
  • 1 15 oz. can of kidney beans, drained and rinsed
  • 1/2 cup cubed cheddar cheese

Directions:

  1. Chop the veggie ingredients and combine in a mixing bowl.
  2. Add 1/4-1/2 cup of dressing (recipe below), toss salad, and add in cheese cubes.
  3. Refrigerate for at least 3 hours before serving.

Chipotle Dressing:

  • 1/2 cup lemon juice
  • 3 T. Honey or agave syrup
  • 1/2 cup olive oil (or your favorite neutral oil)
  • 2 chipotle peppers (from a can in adobo sauce)
  • 3 T. adobo sauce
  • 2-3 garlic cloves, minced (or the equivalent in jarlic)
  • Salt and pepper to taste

Directions:

  1. In a blender or food processor, add all of the ingredients and blend until smooth.
  2. Store the unused portion in the fridge for up to a week.

The nice part about this salad is that it easily made vegan by swapping honey for agave syrup, and omitting the cheese or swapping in a vegan cheese substitute.

The salad is naturally Gluten Free and vegetarian.

Father Joe’s Villages Food Pantry- Every Friday!

Abby H.

If you are closer to downtown San Diego, this food pantry is a great option for you.

Stop by Father Joe’s Food Pantry every Friday for drive-thru or walk-in pickup at 3350 E Street, San Diego, CA 92102 (rear warehouse of St. Vincent de Paul Village).

This Food Pantry is open from 12pm-2pm every Friday.

Helpful Tip: Bring a basket with wheels, a bike with a basket, or a vehicle to help carry your items. 1 visit per household per day. Service is located at the back of the building—look for the warehouse!

For more free food resources in San Diego, check out my food resource page here. 

Score Free Groceries with Rebates!

Abby H.

Rebates have been around forever.

I remember my grandmother doing rebates when I was a kid. However, nowadays, you don’t need to send in a form with proof of purchase/UPC and a receipt; most rebates can be completed online or via text.

Sometimes you get lucky and get 100% back rebates, making your item free. You will find a lot of those with apps and websites like:

Ripple Street has tons of reFUNd programs where you can buy a product and receive the purchase price back. These are only available via their app.

If you consume alcohol, check out BYBE.  It is available in most states. This app has rebates for beer, wine, and liquor.

Here are a few current rebates I found out about this week while starting my Back to school shopping:

Potluck Dish Round Up

Abby H.

Summer means potlucks, picnics, barbecues, and all sorts of fun events with family and friends.

If you’re looking for a new dish to bring, here are some of my favorite recipes to share.

Food As Medicine Initiative: Free Food with Medi-Cal

Abby H.

In California, those who have Medi-Cal may be eligible to receive free food delivered to their home if they have certain health conditions.

Several programs partner with Medi-Cal that deliver pre-cooked meals or fresh fruits and veggies. To qualify, check with each program listed below. Each program has its own perimeters and availability.

The following programs appear to be available throughout Southern California. I recommend verifying that they are available in your county.

To find out about the Food is Medicine movement and medically tailored meals, I recommend checking out the California Food is Medicine Coalition and the California Department of Health Services website here.

If you have questions, it’s best to contact your Medi-Cal provider, as they know all of the details of your specific plan.

If you need help finding free or low-cost food resources near you, check out my page here.

Summertime Means- Dense Bean Salad Time (Recipe Included)!

Abby H.1 Comment

If you aren’t on social media a lot, you probably haven’t heard of the dense bean salad craze. Pioneer to buy Violet Witchel, former culinary student and master of the dense bean salad, she rose a popularity about a year ago with a video talking about her weekly meal prep and how it included a dense bean salad.

A dense bean salad is a salad that features beans as well as other hearty vegetables in a light oil and vinegar dressing. It can be stored in the fridge for up to five or six days, and like most things, it gets better the longer it sits in the fridge.

I have been making them for a few months, and I am in love. It is a great way to increase your fiber intake, enjoy a protein-based meal that does not have meat in it, and it’s a good way to eat seasonal veggies.

Here is the basic format.

Pick two kinds of beans: black beans, garbanzo beans, pinto beans, navy beans, cannellini beans, or even edamame. Whether you use canned rinsed and drained beans, or make them in your Instant Pot, or in the case of edamame, steam a frozen bag, your base all begins with beans.

You need at minimum 2–4 veggies. Popular choices include red onions, cucumbers, tomatoes, bell peppers, corn, celery, carrots, shaved cabbage/coleslaw mix, avocado slices, or shaved Brussels sprouts. Other flavorful options include finely chopped herbs, like parsley, cilantro, or dill.

If you like pickled veggies, beets, banana peppers, pickled jalapeños, olives, even oil-packed veggies like sun-dried tomatoes are a great choice.

Next, you need a salad dressing. Oil and vinegar or an acid like fruit juice and oil is a great choice. Check out my simple vinaigrette infographic for some ideas.

If you like cheese, I recommend feta, but other good choices include cubes of hard cheeses, or mini mozzarella pearls. Soft cheese like queso Fresca is also good.

Some people like to add a cooked grain. Examples include Farro, quinoa, bulgar, or couscous (regular or Israeli). I would not add rice, or any sort of pasta. In my mind, pasta salads are a different dish and usually don’t involve beans.

Here is my recent Dense Bean Salad:

  • 1 14-ish ounce can Garbanzo Beans
  • 1 14-ish ounce can cannellini beans
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced
  • 1/2 purple onion, diced and soaked in ice water (remove from ice water before adding to salad)
  • 3 ribs celery, diced
  • 1/2 cup crumbled feta
  • 1/2 cup olive oil
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon Dijon mustard
  • Zest of 1/2 lemon
  • 1 tablespoon Oregano
  • 1 tablespoon Basil
  • 1/2 teaspoon granulated garlic
  • dash of crushed red peppers
  • Salt and pepper to taste

 

Recipe: Oat Flour Peanut Butter Chocolate Chip Cookies

Abby H.

The kids love cookies. It’s one of the few foods they both agree on.

I started making these about 6 months ago. They are so good, easy to make, and they are pretty customizable if you have food allergies.

Oat Flour Peanut Butter Chocolate Chip Cookies

Ingredients

  • Two sticks (1 cup) salted butter, softened
  • 1 cup peanut butter, smooth preferred
  • 1 1/2 cups packed brown sugar
  • 1 1/2 cups white sugar
  • 2 tablespoons vanilla
  • 4 large eggs
  • 2 1/2 cups AP Flour
  • 2 cups Oat Flour
  • 1/2 cup quick-cooking oatmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 1/2 baking chips of your choice- I used Milk Chocolate, Semi-Sweet Chocolate, and Peanut Butter chips.

To make Oat Flour, pulse oats in a blender or food processor until the oats are a smooth flour. 1 1/2 cups of oats should make about 2 cups of flour. You can also buy it online or at most health food stores. 

Directions:

  • Preheat oven to 350.
  • Line baking sheets with parchment paper. 
  • In a large mixing bowl, cream the butter and peanut butter.
  • Add sugars one at a time and mix until fluffy.
  • Add eggs and vanilla and mix until incorporated fully.
  • Mix in baking powder, salt, flours, and oats.
  • Once all are blended into the dough, add chocolate chips.
  • Drop tablespoon-sized dough balls on cookie sheets that have been greased or are lined with parchment paper. I prefer parchment paper.
  • Bake at 350 degrees for 8-12 minutes.  Let cookies rest 1-2 minutes before transferring to the cooling rack.

This recipe makes about 6 dozen cookies. 

This dough also freezes well. 

If you are allergic to peanuts, you can substitute sunbutter or your favorite nut butter. Do not use Nutella- It contains a lot of sugar and other ingredients that will throw off the chemistry of the recipe, and you won’t get yummy cookies.

Gluten Free Peeps: You can use 1:1 Gluten Free AP Flour and Gluten Free Oats in place of AP flour and regular oats.

Vegans: Substitute Crisco or Coconut Oil for butter. Do not use margarine/spread as it can contain a higher quantity of liquid than butter. Use your favorite egg replacer.

Meal Prep the easy way with What a Crcok!

Abby H.

Y’all know I love me some meal prep. And I know most of you are super busy, which is why I wanted to share What a Crock.

I learned about What a Crock a couple years ago when I was looking for a way to send some meals to a family member that lives across country after surgery.

I scrolled through meal kit websites, but I needed something easier. When you are recovering after surgery, you don’t want to chop veggies, brown meat, or stir a pot.

Enter What a Crock.

No Subscription needed. You can choose exactly what meals you want to receive with no commitment necessary.

Got a big family, or is it just two of you? You can buy as many servings of each meal as you need!

Don’t have a slow cooker? Many of the meals can be cooked in an Instant Pot, air fryer, on your stovetop, or simply boiled in a bag.

What I like most is the variety: Stews, soups, casseroles, even desserts and baked goods!

And I’ve got two coupons codes to help you save extra money on your What a Crock orders!

Looking to add Fiber to your Cookies??

Abby H.

One of my goals for the year is to get more fiber into myself and the kids. The average American adult consumes about 15-16 grams of fiber per day, significantly less than the recommended daily intake of 25-38 grams (source).

Besides fruits, veggies, lentils and beans, oats also have fiber.

Making Oat flour can be done at home by pulsing rolled oats in a blender until they are a fine, smooth powder. If you don’t have the time or inclination, Quaker sells oat flour.

Here is the recipe I came up with based on my favorite cookie recipe.

 

Peanut Butter Chocolate Chip Oat Cookies

Ingredients:

  • 1 cup salted butter
  • 1 cup creamy peanut butter
  • 1.25 cups brown sugar
  • 1.25 cups white sugar
  • 3 large eggs
  • 2 tsp. vanilla extract
  • 2 tsp. baking soda
  • 2 cups oat flour
  • 2.5 cups AP flour
  • 2 cups semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees
  2. In a large mixing bowl, cream the butter and peanut butter.
  3. Add sugars one at a time and mix until fluffy.
  4. Add eggs and vanilla and mix until incorporated fully.
  5. Mix in baking powder and flours. Once all are blended into the dough, add chocolate chips.
  6. Drop tablespoon-sized dough balls on cookie sheets that have been greased or are lined with parchment paper or a silicone baking pad.  I prefer silicone baking pads.
  7. Bake at 350 degrees for 8-10 minutes.  Let cookies rest 1-2 minutes before transferring to the cooling rack.

This recipe makes approx. 6 dozen cookies. If you are allergic to peanuts, you can substitute sunbutter or your favorite nut butter. Do Not use Nutella- It contains a lot of sugar and other ingredients that will throw off the chemistry of the recipe and you won’t get yummy cookies.