Rock What You Got

October 12, 2015October 11, 2015 / ktbuchs87

I’m going to have you do a little homework before you read this post. Oh stop moaning, it’s not that hard.

I want you to listen to this song:

Did you listen? Good. I’m trusting that you did.

I have listened to Superchick for years and in fact, I have heard this song a good 50 times before. But as I was out running about the other day, this song came on and it kind of hit me in a new light.

Rock what you got.

I have spent a lot of time trying to change things about me so that I can “rock it”. I focus on what needs to be fixed or adjusted to get to a point where I feel like I am worthy of being awesome.

That’s not cool.

I have been given everything that I need to rock. There are so many awesome things about me that no one else has, and I’m doing myself a disservice if I don’t choose to rock what I’ve got.

I’m not saying that I don’t want to improve myself or do things to meet new goals. It’s ok to rock what you have right at this moment while working to achieve other things. Be proud of YOU every single second of the day. That pride and encouragement, even if it just comes from you alone, can help push you forward.

So how about it? I’m making a pledge to start rocking everything I got.

My ability to push myself at the end of a long run? Rocking it.

My willingness to try a new or difficult yoga pose even if I faceplant? Rocking it.

My desire to help serve others in the best way I know how? Rocking it.

My hope to accomplish new goals and dreams? Rocking it.

You don’t have to wait until you think you have what it takes to rock it. Start now, this very second. You have everything you need in this moment. Even if you don’t feel that way, act like you do. I bet pretty soon you won’t have to be faking it.

Have an awesome Monday and remember, rock what you got!

Hearty Vegetable Cassoulet

October 9, 2015October 9, 2015 / ktbuchs87

Cassoulet. It just sounds fancy doesn’t it? But then again, most French words sound fancy. In fact, this dish is probably as far from fancy as you can get. A cassoulet is a slow-cooked casserole that started out as a peasant meal. Basically, all the scraps of meat, bones, and vegetables were placed into a clay baking dish and cooked over low heat for a long time to make a delicious cross between a casserole and a hearty stew.

Over the years, chefs and restaurants got a hold of it and “elevated” it to make it good enough to be put on expensive menus. The truth was that not much needed to be changed to make a delicious dish because sometimes the simplest things are the tastiest.

I made this cassoulet a little different than the traditional dish because I didn’t include any meat. It is still a very rich dish that is great for the cooler nights we’ve been having. You can also add meat if you wanted or mushrooms if you wanted to keep it vegetarian but add a “meaty” component.

This dish can be made ahead of time and then just popped in the oven when it’s time for dinner. It tastes like you have spent all day cooking it, but we can just keep that our little secret! So impress your friends and family with a tasty and fancy cassoulet that is as simple as could be.

Hearty Vegetable Cassoulet

1 tsp olive oil
6 cloves of garlic, minced
1 1/2 cup onion, diced
1/2 tsp dried thyme
1/2 tsp marjoram
1 tsp rosemary
1/2 cup dry red wine (I used a malbec, but you can use whatever you have on hand)
1 cup carrots, peeled and diced into rounds
3/4 cup celery, sliced
1 can diced tomatoes (I used fire-roasted)
1 tbsp molasses (you could use maple syrup too)
1 tbsp spicy brown mustard
1 can garbanzo beans, drained and rinsed
1 can white beans, drained and rinsed
salt and pepper to taste

Preheat oven to 350 and heat olive oil in a large saucepan over medium heat. Add in the onions, garlic, thyme, marjoram, and rosemary. Saute for 2 to 3 minutes
Add the 1/2 cup wine and bring to a slow simmer. Cover the dish and simmer for 5 minutes. Remove cover and stir in the vegetables and simmer for another 10 minutes. Add in the rest of the ingredients and return to a simmer.
Taste and adjust the salt and pepper to your taste. Transfer the whole things to a 9 x 13 casserole dish and cover with aluminum foil. Cook in the oven for 45 minutes.

See? It really is a simple meal. After cooking in the oven for 45 minutes, you’re left with a meal that is stick to your ribs good and is loaded with good for you vegetables and legumes. If you want to do this meal with meat, I would use chunks of beef because they will handle the long cook time well. Just make sure to brown them before adding them into the dish.

Oh, and Adam wants me to make sure to tell you to serve this with bread. But then again he wants me to serve bread with every meal…

Have a great Friday everyone and I will see you on Monday!

DIY Wednesday: Cream Cheese Frosting

October 7, 2015 / ktbuchs87

My birthday is on Halloween. I think because I was born right in the middle of fall, the love of all things fall is sort of woven into my genes. Usually for my birthday, my mom would make spice cake or carrot cake and one year I think she made a hummingbird cake…. but I could be wrong about that one. Anyway, the cakes that she made would beg for cream cheese frosting and that was just fine with me.

I love cream cheese frosting. Most other frostings are WAY too sweet and I can only take a few bites before I start to get nauseated. But cream cheese frosting? Skip the cake and get me a spoon. It’s a little sweet, a little tangy, and all delicious.

I haven’t had cream cheese frosting in years because it’s basically cream cheese, butter, and sugar. Since I don’t do dairy or refined sugar anymore, cream cheese frosting isn’t really at the top of my list of things to eat. With fall baking underway, I thought it would be a good time to try recreating this frosting without any dairy or refined sugar. Lucky for me, it wasn’t that hard to do! Just a few ingredients, a little planning ahead, and you have a delicious cream cheese frosting that is ready to top carrot cake or any other fall favorite.

Oh, and if you think it’s easier to just grab a tub of cream cheese frosting at the store? Think again. Not only is it full of chemicals, sugar, and preservatives, but it doesn’t actually contain any cream cheese…. Explain that one to me! Do yourself a favor and make this simple, dairy-free frosting without the high price and chemicals.

Cream Cheese Frosting

1 cup raw cashews, soaked overnight
2 tbsp lemon juice, 1 more if you like a tangier frosting
1 tbsp maple syrup
2 tsp vanilla extract
1/4 cup water
3 tbsp coconut butter NOT coconut oil

Drain and rinse the soaked cashews and place in a blender or food processor. Add the lemon juice, maple syrup, and vanilla extract. Pulse a few times until the cashews are broken up into little pieces.
Add the water and blend the cashews until you have a smooth cream. Add the coconut butter and blend to combine everything. Taste and see if you need to add more sweet or more tang.
You can use the frosting right away or store in an airtight container in the fridge for up to a week. If you do store it in the fridge, take it out 20 minutes before you want to use it to let it warm up a bit.

To test out the frosting, I made some carrot cake cookies. Because if you have frosting you have to have cookies right? I just threw some things together and the cookies actually turned out pretty good. I’m going to tweak them a bit and then put them on the blog so you can enjoy your homemade frosting!

I’ll have a new recipe for you on Friday and then Monday I hope to do a recap of the awesome wedding weekend! It was a great time and I am so happy for the new Mr. and Mrs. Meyers!

Favorite Fall Recipes

October 2, 2015September 30, 2015 / ktbuchs87 / 2 Comments

At this moment I am in Indiana getting ready to celebrate my little sister’s wedding. How can this little cutie be old enough to get married?! I’m seriously so happy and excited for her and her fiance, Andy. This is gonna be a good weekend. 😀

In light of that, I’m doing a fall recipe round-up instead of a new recipe. I’ve found some of my favorite fall recipes from around the blog world and I wanted to share them with you guys! I’ll be back with new stuff from me next week!

Pumpkin Spice Bars with Maple Frosting Drizzle– from Dreena Burton at Plant-Powered Kitchen

You guys know that I can’t resist pumpkin, but doesn’t that frosting look amazing? I also love that these are no bake and come together really fast. For when I get a pumpkin craving, which is like all the time!

52 Football Snacks– from Juli at PaleOMG

While she might not like football or sports in general, Juli from PaleOMG does like food and she makes good food. Here is a round-up (within a round-up. It’s like round-up-inception over here) of some of her best football snacks. Trust me they’re all delicious and even if you don’t like football you will like this food!

Slow Cooker Chicken Fajita Soup- from Brittany Mullins at Eating Bird Food

Not only is it soup season, it’s slow cooker season. Two of my favorite cool weather things! This fajita soup looks awesome and if you don’t do chicken you can just leave it out and still have a really delicious soup. And if you want more yummy soup, I have a whole section of them on my recipe page!

Immunity Boosting Cranberry Orange Smoothie– from Lindsay Cotter at Cotter Crunch

While you might not think that smoothies and fall weather go together, cranberries sure do! I love tart cranberries and look forward to them showing up this time of year. If you’re still experiencing some warm days but want to join in the fall fun, try out this delicious smoothie!

Spicy Cranberry Sauce– from Me!

Ok, shameless plug but this is one of my favorite recipes on my site. Not only does it have delicious cranberries it has a fun kick of spice to make it both sweet and savory. Plus it reminds me of Thanksgiving and ain’t nothin’ wrong with that!

Start making some of these delicious fall recipes, I’m gonna go cut it up on the dance floor with the new Mr. & Mrs.!!

DIY Wednesday: Squash Apple Butter

September 30, 2015September 30, 2015 / ktbuchs87

I certainly did not invent apple butter, although that would be pretty awesome if I did. I’m also certainly not the first to put a recipe for apple butter on their blog. But I’m putting a little spin on the typical apple butter today for your DIY post of the week.

I actually had never really tried apple butter until I met Adam. His grandma sent us home from a visit once with some apple butter and it was delicious. It was smoother and creamier than applesauce and that was what I loved about it. It’s funny that Adam was technically the one to introduce me to apple butter since the man doesn’t like cooked apples! I know, he’s weird.

Anyway, most apple butter is made with a TON of sugar. Besides adding sweetness, it helps preserve the apple butter. That’s fine for some, but since I don’t do refined or much added sugar, I wanted to try an apple butter that didn’t use sugar. To me, cooked apples are already fairly sweet. Plus if you add in spices like cinnamon it ups the sweet factor. I also wanted to do something to make my apple butter even smoother. Pureed squash is really smooth and creamy plus it tends to lean toward the sweet side. And squash is just awesome in general so I thought why not add it into my apple butter.

Luckily it worked out and I ended up with a fall hybrid butter that is perfect on toast, in oatmeal, on pancakes, or on a peanut butter sandwich. It is so easy to make your own apple butter and it will cost a lot less than buying it from the apple orchard or specialty shops. So if you have a plethora of apples hanging around and want to try something a little different than your typical apple butter, give this squash apple butter a try!

Squash Apple Butter

5 to 6 large apples of different varieties, I used a mix of sweet and tart like granny smith and gala.
2 cups diced butternut squash, you could also try pumpkin or delicata
2 tsp lemon juice
2 to 3 cinnamon sticks, optional
2 tsp freshly grated nutmeg, optional
1 tsp ground cloves, optional
1 tsp ground cinnamon, optional

Place sliced apples, cubed squash, and cinnamon sticks if you are using them into a slow cooker. You want to make sure you fill the cooker almost to the top leaving just a little space.
Cook on high for 4 hours. If your apples and squash start sticking, you can use a little water. Don’t use too much because you don’t want a watery butter.
After 4 hours, the apples and squash should be fairly soft. Remove the cinnamon sticks and smash everything else with a potato masher or fork and transfer the whole thing to a blender. You could also use an immersion blender. Puree the apples and squash until super smooth. This is important to make sure you have a smooth and creamy butter.
Return the puree to the slow cooker and cook on high for another hour. At the end stir in the lemon juice and any spices you want.
Allow the whole mixture to cool before you transfer to jars or other airtight containers. Store in the fridge.

I have really liked swirling this into my oatmeal in the morning. The whole thing just reminds me of fall and that makes me happy!

In other news, my little sister is getting married this weekend ( 😀 😀 😀 😀 ) and I am just a tad busy helping her with that! While I have plenty of new recipes to share with you, my Friday post will be a round-up of my favorite fall recipes around the blog world. I hope you have a great Wednesday and see you soon!