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2 Great Freebies from Ralphs!

Abby H.1 Comment

Right now Ralphs club members can add two great real food freebies to their Ralphs Club Card!

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The first great freebie is  ONE  Free Bfree bakery item – includes loaves, rolls, bagels and wraps. Available ONLY at Ralphs. This deal expires on 02/29/16, so you best hurry!

The second is the usual Free Friday Download, but this week it’s actually something yummy and a little more healthy than the usual fare. Score one Free Kroger Greek Yogurt Pre and Probiotics, any variety (5.3oz). This deal expires 03/13/2016.

One thing that I really like about Ralphs is their Free Friday Download.  If you are new to Free Friday Downloads from Ralph’s, here is more info about how it works:

WHAT IS FREE FRIDAY DOWNLOAD? An exclusive benefit to having an account online at ralphs.com is FREE products (yes, we said FREE!). When you download the free product coupon, it will be loaded directly to your Shopper’s Card and applied at checkout in-store.

HOW DOES IT WORK? Visit this page on Fridays

DOWNLOAD the digital coupon for the free product (make sure to download between 12:01 am and 11:59pm PT). View the coupon under ‘My Coupons’ in your account online or in the mobile app.

You have two weeks to redeem this coupon in store! Pick up the product at your local Ralphs store and digital coupon will automatically apply at checkout.

Don’t forget to check back on Fridays to see if a free product is available for download!

 

I’ll be getting back into the habit of posting the freebies at Ralphs as they pop back up!

DIY Frozen Pizzas!

Abby H.8 Comments

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A cheese pizza baking away (and a calzone)!

We love Pizza. Probably too much. About 6 months ago, hubs bought How to Cook Everything: 2,000 Simple Recipes for Great Food,10th Anniversary Edition by Mark Bittman. It’s amazing. We’ve cooked a lot of stuff out of it, but the best is probably the pizza crust recipe.

It’s easy -only three ingredients, but I usually add a few extra!  You can make a few batches, put a ball of dough in the freezer, and save it for when you want pizza, but are feeling lazy. OR- You can make a couple frozen pizzas (which I do once a month), and when you are feeling really lazy, you’ll have no need to call Noid or Cesar (wow, both of those totally date me, right?)

DIY Frozen Pizza

Makes 1 pizza

Crust (recipe adapted from Mark Bittman’s):

  • 3 c flour, plus extra for kneading
  • 2 t. yeast
  • 1 c. very warm water (90-100 degrees)
  • 2 T parmesan cheese (it’s ok to use the Kraft in a green canister stuff)-OMIT IF YOU ARE VEGAN!
  • 1 T Olive Oil
  • dash salt
  • dash pepper

 

Directions:

  1. Preheat oven to 450 degrees.
  2. Mix all of the ingredients together until a soft sticky dough ball forms.
  3. Turn out onto a floured board or counter top and knead briefly.
  4. smooth a round ball of dough into a clean bowl. Cover bowl with a cool, damp cloth and allow to rise someplace undisturbed for 1 hour.
  5. After an hour, punch the dough, and turn out onto a floured board or counter top and knead for 2-3 minutes. At this time, you can roll the dough out and move onto the next step, or you can do a secondary rise (makes the crust extra crispy and chewy). If you elect to do a second rise, repeat step 3 and 4.
  6. After dough is rolled out to your preferred size and shape, lift into well greased cookie sheet or pizza pan. pierce the crust with a fork several times. This keeps the crust from getting weird bumps and lumps during the par-baking.
  7. Par-bake crust for 3-5 minutes. Allow crust to cool completely.

Now that you have cooled par-baked crust, it’s time to get topping! Transfer the pizza to a large piece of aluminum foil.

  • 1 cup or so of sauce, your choice
  • 1-2 c. cheese
  • Assorted toppings (precooked meats, veggies, fruit, herbs, etc)

Top the pizza as you like,, wrap the foil around the pizza, loosely around the top of the pizza so you don’t squash the toppings. Place in a large freezer zip top bag (don’t forget to label what kind of pizza it is) and freeze. pizzas should freeze at least 24 hours before cooking.

To heat, bake pizzas at 450 degrees for 8-10 minutes

IMG_2938Some of our favorite pizzas include:

  • Gyro (Sprouts sells it wit hthe pre-sliced deli meat!), feta, and spinach
  • Caramelized onions and peppers and sliced meatballs with cheese
  • whatever veggies we have in the house (broccoli, spinach, onions, peppers) topped  with cheese
  • chicken, bacon, and pepper jack cheese

 

You can substitute in whatever your fav crust is, whatever sauce, cheese, and toppings you like! And because the pizzas are room temp/cooled when you top them, it’s a great opportunity for kids to help assemble pizzas. These pizzas are a frugal way to have a yummy dinner- Each pizza costs about $3.00 and feeds the three of us!

 

 

Healthy Recipe: Pumpkin Protein Shake!

Abby H.

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We drink a lot of protein shakes. I have 1-2 a day. They help me stay full and keep me out of the fridge, and they give me the energy I need to wrangle the munchkins.

This is an easy, yummy recipe- especially if you like pumpkin!

Pumpkin Protein Shake

Makes 1 shake

Ingredients:

  • 1 scoop or pouch vanilla protein powder/protein shake (we use HMR 120)
  • 1 cup canned pumpkin (not the canned pumkpin pie filling, but the plain canned pumpkin)
  • 1/2 cup water (You can add up to an additional 1/2 c. if you want your shake thinner)
  • 1/2 cup ice cubes (You can add more if you like your shake thicker)
  • 2 T. sugar free butterscotch pudding powder
  • 1 T. sugar free vanilla syrup (like Torani)
  • cinnamon & nutmeg to taste

Directions:

  1. Place all ingredients in blender or magic bullet and blend for 1-2 minutes, or until all ingredients are blended and ice is broken down.
  2. Serve immediately.

Modifications:

  • If you do not use protein powder, substitute 1/2 c. fat free plain greek yogurt, and reduce water to 1/3 c.
  • If you are vegan, use soy yogurt (like Silk Brand).
  • If you have an ice cream maker, pour the mixer into the ice cream maker and use machine as directed for yummy pumpkin ice cream!

Calories for base recipe with no modifications: 225 Calories

New Recipe: Artichoke Bruschetta Casserole!

Abby H.

Artichoke Bruschetta CasseroleI’m on a new recipe kick right now. I don’t often get inspiration from Pinterest recipes because they are either things we don’t eat, or are overly complicated or cutesy. Instead I draw ideas from cookbooks, magazines, stuff I see at the grocery store while  I cruise the aisles,  and Buzzfeed’s Tasty Videos that are all over Facebook.  I was jonseing for Olive Gardens now defunct Spinach Artichoke dip the other day, so imagine my surprise when I stepped foot into my local 99 Cents Only…

IMG_1755I found a jar of this Bruschetta at 99 Cents Only the other day and small jar of Artichoke dip. I knew I had to take them home and concoct something delicious!

I set to work in the kitchen to find some other ingredients that would pair well to I could whip up something fabu for a meatless meal. I pulled out a bag of frozen spinach and cheese to compliment the flavors of the dips.

 

 

IMG_1754We had a spaghetti Squash on the counter, so in order to keep the dish healthier and full of veggies and fiber, I opted to bake up the squash and use it instead of the traditional noddles or pasta in a casserole. If you’ve never cooked with spaghetti squash, I posted a tutorial here.

After rummaging through the freezer and fridge, I assembled the ingredients and got working! There is no photo of the finished product because it got eaten up quickly.

 

Artichoke Bruschetta Casserole

Directions:

  1. Clean and bake the spaghetti squash. For info on how that’s done, check out the tutorial here.
  2. While the squash is baking, mix together the two dips in a large mixing bowl.
  3. Add the spinach and half of each cheese. Stir until completely mixed.
  4. Prepare a 9×9 glass pan with spray release.
  5. Place all of the spaghetti squash shreds/”noodles” in the bottom of the baking dish, and smooth down to create an even layer.
  6. Pour the dip mixture over the top and smooth to evenly cover the squash.
  7. Top with the remaining cheeses.
  8. Bake at 350 for 20-30 minutes or until the cheese has started to brown and bubble.

This dish is gluten free and vegetarian. To make it vegan, use dairy-free cheese! If you HAVE to have meat, this would be great with grilled chicken, or Italian sausages mixed in or served along side.

This recipe serves 2 as a main dish or 4 as a side dish.

 

 

 

Cooking Tutorial: Spaghetti Squash!

Abby H.2 Comments

We eat a lot of veggies. That was one of the huge lifestyle changes we made a few years ago that has helped us maintain healthier weights.

One healthy swap we made was to spaghetti squash instead of pasta.  A lot of healthy/food swap websites like Hungry Girl tout Spaghetti Squash as a good substitute for carb-y noodles.

Here is a quick tutorial on making spaghetti squash.

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  1. Select a squash that is firm and unblemished. Not sure what they look like? Here is the wikipedia article all about the vegetable with a few pictures.
  2. Chop the end with the stem off. You’ll need a good sharp knife. I love our Henckels Meat Cleaver.
  3. Chop the squash in half. I do it length-wise, so it takes less time to cook in the oven.
  4. Take a spoon and scoop out the stringy guts and seeds.  Discard them.
  5. In a large glass baking dish, place the squash halves cut side down.  Pour a 1/2 cup of water into the bottom of the baking dish.
  6. Bake at 350 for 30-45 minutes or until the squash are fork tender (about the same feeling as a baked potato).
  7. Remove baking dish from oven and set the squash halves on a cutting board.  Allow to cool for 10-15 minutes, or until you can comfortable handle the vegetable.
  8. With a fork, “rake” the interior of the veggie.  The “meat” of the interior should flake off in long strings that resemble broken spaghetti.
  9. Once complete, discard the exterior of the squash.
  10. Toss the “spaghetti” with the sauce of your choice.

1 medium sized spaghetti squash serves 2-3 people, with a serving size of about 1 1/2 cups. It’s yummy with sauce (Spaghetti/red sauce, pesto, or even a cheesy sauce), or just a little butter and herbs. It’s a great way to get extra veggies into your diet, or if you’re Gluten Intolerant, it’s cheaper (and tastier) than GF pasta.

Later today, I’ll be posting a recipe that uses spaghetti squash as a main ingredient! With winter veggies starting to make an appearance in grocery stores and farmers markets, you’ll start seeing more and more squash!

Amazing New Creations at Boudin!

Abby H.

IMG_1509I love bread. And cheese.Imagine my excitement when Lil’ Man and I went up to Boudin‘s on Monday night and enjoyed their new seasonal offerings!

If you don’t know about Boudin, you are missing out. Crusty, tender, chewy sourdough bread, and so much more! For over 160 years, Boudin has been baking up crazy good bread, and they also have an amzing

There are tons of locations all over California, serving up amazing sandwiches, salads, soups, and heavenly bakery treats! Find your closest location here.

We sampled three of the new Seasonal Selections:Ham ‘N Brie on Rosemary Focaccia, Sourdough Philly, and Roasted Butternut Squash & Kale Salad

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Did you know that Boudin also has a Loyalty Club? Each time you make a purchase and for every dollar spent you will be awarded one (1) reward point. For every 50 points accumulated you will receive $3 off reward. The $3 reward will be automatically loaded to your account and you will receive an email notification to let you it’s there. Oh, yeah, but it gets better- You’ll get a free 1 lb. loaf of Sourdough bread each month upon any purchase that month!

Boudin also caters! Check out the awesome sourdough bread shapes you can order 24 hours in IMG_1514advance of your event: IMG_1513Yup it’s a Crab and a Turtle. They also make smaller turtles. One of the moms mentioned that she gets them for their kids. They hollow them out and turn them into bread bowls for soup. Such a great idea! You could hollow out the big ones and fill them with any kind of dip or soup to serve  at a party! They even make a Jack O’ Lantern shaped Sourdough loaf for Halloween! IMG_1535

They have all kinds of healthy, delicious foods- perfect for a busy family on the go. Eat in, or take it to go! If you opt to eat in, they serve a selection of Kendall-Jackson Wines, and have perfect pairings for everything on the menu!

Lil’ Man enjoyed a pizza and a ghost cookie. He told me the pizza was crispy and cheesy. This is coming for a four year old pizza fanatic, so you know it was good!

We’ll be going back to Boudin’s soon for lunch as a family! Big thanks to Boudin Bakery and Chef Alan Skversky for hosting a group of local bloggers on Monday night at their location on Balboa Drive. We had a great time! I received no monetary compensation for this post- I’m just sharing my experience!

 

 

 

Family Recipe: Yummy Banana Nutty Bread

Abby H.1 Comment

IMG_0405We love bananas, but sometimes they get over ripe before we can eat them all. That usually only happens when the weather is so hot and muggy- or if I buy too many. In that case, I peel, slice and bag them in snack sized zip top bags and toss them in the freezer. They are now perfectly portioned for smoothies or baking recipes!  This week, I’m posting my favorite Banana bread recipe. It’s quick, easy, and it uses no white sugar, so it’s ideal for those watching their sugar intake.

I’ve included variations for various diets below.

Ingredients:

1/2 cup Stevia or brown sugar splenda (or 1/4 c honey)
1/3 cup applesauce
4 egg whites
1/2 cup of ripe banana (about 3-4 ripe bananas)
3/4 cup almond meal or flax meal
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder

Directions:

  1. Combine the first 4 ingredients in a large mixing bowl with electric mixer until fluffy and creamy.
  2. Add in the remaining ingredients until smooth.
  3. Pour batter into 1 greased loaf pan.
  4. Bake at 350 for 50-60 minutes.
  5. Slice and serve hot or allow to cool, wrap in aluminum foil and store in the freezer for up to 3 weeks.

Variations:

  • Gluten Free variation: Substitute coconut flour or GF baking flour blend.
  • Nut Free Variation: Use Flax meal in place of Almond Meal.
  • Vegan Variation: Substitute egg whites for flax egg.

Review: Nicole’s Natural’s gluten-free waffle and pancake mix!

Abby H.

Lil’ Man loves him some waffles. And pancakes. Pretty much anything hot that he can have slathered in butter.

image001Recently the awesome folks over at Nicole’s Natural’s offered me a canister of their gluten-free waffle and pancake mix to try out. We’re not a GF family due to allergies or sensitivities, but I love trying new products, especially new breakfast products!

IMG_3110What I really liked about these waffles is that despite being Gluten Free, they cook up super crispy. They contain brown rice, corn meal, and GF oatmeal, all of which gives the waffles an amazing texture. Even when I re-heated some the next morning in the toaster oven, they stayed crispy, as if I just made them!

IMG_3111Each 22 ounce canister makes about 8-10 waffles, depending on your waffle iron size and how thick you like your batter.  I got 12 waffles out of the mix, but I added a little extra milk because the batter was a little too thick towards the end of the bowl.

All you add to the mix is water (or milk of your choice), melted butter or coconut oil, and eggs. It’s easy peasy.

Nicole’s Naturals Mix:

  • Is Gluten-, Wheat-, Dairy- and Soy-Free (but definitely not taste-free!)
  • Contains 150 calories per serving
  • Has only one gram of sugar (much less than other mixes that contain upwards of nine grams per serving) and two grams of fiber
  • Is independently tested at less than five parts gluten per million, far below the FDA regulation of 20 parts per million for products labeled gluten-free.

12 waffles is a bit much for the three of us, so after we had eaten, I cut up the remaining waffles into quarters, let them cool and put them into a freezer bag.  The next morning we enjoyed them again after a quick trip through the toaster oven.

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San Diego Residents can find Nicole’s Natural’s at the following stores:

For those not in the immediate area, you can find this fabu mix online at Amazon or at www.NicolesNaturals.com.

 

I was given a canister of Nicole’s Naturals gluten-free waffle and pancake mix at no charge to facilitate my review, however I was not financially compensated for my review.

 

Driscoll’s Advisory Panel- Save money on fruit!

Abby H.4 Comments

Original File Name: 20_waterfall_ 42433.tifWe eat a lot of berries, especially when they are on sale. So, imagine my surprise when I discovered the Driscoll Advisory Panel!

It’s quick and easy to join. Sign up here, and after you enjoy a package of Driscoll berries, just visit the website and enter the traceability code or scan the QR code at the bottom on the carton to take the survey.

Screen Shot 2015-02-27 at 5.13.58 PMYou’ll earn coupon with each survey you take! Sign up and you’ll automatically score a .50/1 coupon!

Rewards Club members enjoy:
-Special offers & a birthday gift
-Get access to sweepstakes & contests
-New & exclusive recipes, health & wellness tips, and more
-A monthly e-newsletter

 

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With all of the berry sales coming up, you’ll find tons of chances to buy Driscoll Berries! You’ll be taking surveys and earning coupons in no time!

This week, Ralphs has Strawberries for $1.88- after the .50/1 coupon you can print after you sign up that’s only $1.38 per pound- that’s a good deal. And if you are an ORGANIC eater- Rejoice! These codes are on Driscoll’s Organic berries too! I’ll be posting a recipe featuring berries this weekend!

Recipe Tuesday: Black Beans and Brown Rice!

Abby H.

I’m going to try to publish a recipe at least once a week. Some of these may seem familiar to those who have eaten in my kitchen before. Most of these recipes are family favorites with a healthy twist.

Ingredients:

  • 1 T. butter
  • 1 T. diced garlic
  • 1 bag Birdseye Recipe Ready Mirepoix OR 1/2 cup each, chopped: white onion, celery, & carrots
  • 1 red or green bellpepper, diced
  • 1 1/2 cups brown rice
  • 4 cups water or broth (I used homemade chicken broth)
  • 1 can black beans, rinsed and drained
  • 1/2 T. Cajun Seasoning

Directions:

  1. In a large saucepan, melt butter and add garlic. Cook until fragrant (about 5 minutes)
  2. Add Mirepoix and pepper.  Cook on medium until onions are clear.
  3. Add rice and liquid, cook on medium, stirring often, for 30-35 minutes, until rice is tender.
  4. Add black beans, and cook until beans are heated.
  5. Add Cajun Seasoning and serve.

This makes 6-8 servings. It’s yummy!

*To make it vegan,use coconut oil in place of butter, and use veggie broth instead of chicken broth.

 

 

Photo credit: ronnieb from morguefile.com