food

Last Minute Thanksgiving Round-Up

/ ktbuchs87

Tomorrow is the big day and instead of my usual DIY Wednesday post, I thought I would do a round-up of some of my recipes that would make a good last minute dish.

These meals are fairly simple to put together and they are sure to please everyone at the table.  Which is no easy feat with a big crowd!

Appetizers

My Favorite Hummus- Last Minute Thanksgiving Round-Up | Life Healthfully Lived

Start everyone off with some veggies and dip.  This hummus is my favorite and while it does take a few extra steps, it tastes so much better than store bought.  You can also make it a few days in advance so you don’t have to worry about it the day of.

Carrot Fennel Soup- Last Minute Last Minute Thanksgiving Round-Up | Life Healthfully Lived

Soup is a really good first course and this carrot fennel soup could not be easier to make.  The slow cooker does all of the work and all you have to do is puree it right before you serve it.  Again, you could make today and then just heat it up right before it’s time to eat.

Sides

Quinoa Cornbread Bites- Last Minute Thanksgiving Round-Up | Life Healthfully Lived

Try this healthy twist on cornbread and I bet people will like them just as much.  Also, other than the flax seed, most of these ingredients are things that you might already have on hand.

Spicy Cranberry Sauce- Last Minute Thanksgiving Round-Up | Life Healthfully Lived

This is my all-time favorite side dish for Thanksgiving.  My mom makes an awesome cranberry relish, and I discovered the awesomeness that is spicy cranberry sauce last year.  This comes together really fast and can be made right before serving.

Mains

Pumpkin Gnocchi-  Last Minute Thanksgiving Round-Up | Life Healthfully Lived

I have been making a butternut squash version of these for the past few weeks and they would be a fun addition to your table.  They are great for vegans and gluten-free folks who might have a harder time finding something to eat.  You can prep these today and pop them in the freezer.  Then you can just pull them out and cook them in boiling water when you’re ready to serve them!

Butternut Squash Gnudi-   Last Minute Thanksgiving Round-Up | Life Healthfully Lived

Another vegan/gluten-free main dish that you could make today and then serve tomorrow.  It is a little labor intensive, but if you have a lot of hands on deck to help, you can pull these together in time for the big dinner tomorrow.

Desserts

Frosted Pumpkin Blondies-  Last Minute Thanksgiving Round-Up | Life Healthfully Lived

Like brownies but with pumpkin.  Plus a simple frosting?  Big win in my book.

Pumpkin Oatmeal Cookies-  Last Minute Thanksgiving Round-Up | Life Healthfully Lived

I love a good oatmeal cookie and the pumpkin in these make them really moist and delicious.  They also make a great breakfast the next morning…

Over On Girlish

I also write recipes for Girlish and I have a few tasty Thanksgiving dishes over there that you should check out!

Cranberry Coffee Cake- Last Minute Thanksgiving Round-Up | Life Healthfully Lived

If you have guests that are going to be there in the morning, this coffee cake is great to have on hand.  It tastes like it’s bad for you, but it actually has some really healthy ingredients

Thanksgiving Wild Rice-  Last Minute Thanksgiving Round-Up | Life Healthfully Lived

I am going to be bringing this to the two Thanksgiving’s that I am going to this year.  It comes together fast, good for vegetarians, vegans, and gluten-free folks, and tastes like Thanksgiving all in one meal.

Hopefully you aren’t stressing too much about your feast and you can find a few recipes here that you and your family will enjoy!

Happy Thanksgiving friends!

Pozole Rojo

/ ktbuchs87

IPozole Rojo | Life Healthfully Lived might be a weirdo (ok, I’m totally a weirdo) but I love to hear the history behind food and certain dishes.  So often our cultures and traditions are built around the food we serve.  Food can tell so many stories, like what was available back then, what types of jobs we were doing, if we were going through bad times or good times, or if we were celebrating a holiday.  I just really geek out over how certain dishes came to be.

A few weeks ago I was trying to figure out what kind of soup to make.  I wanted something new, but nothing too complicated.  I have no idea how I stumbled upon it, but I found a soup called pozole.  Pozole means hominy, which is a type of corn that has been treated with lime to soften the husk, and it is a traditional Mexican stew.  When I think of Mexico, stew is not what comes to mind first. Pozole Rojo | Life Healthfully Lived

After a little research, I found out that pozole had a ritual significance.  Maize, or corn, played a huge role in the lives and culture of Mexicans.  Ancient Americans believed that humans were made out of cornmeal by the gods.  In a traditional pozole, prisoners were killed and cooked with hominy and seasonings and then served to the whole community as a form of communion.  Once cannibalism was outlawed, pork was substituted for human because it tasted similar.

Aren’t you glad that I’m sharing this with you? Hungry yet?

Have no fear, I am not going to make this with human flesh (I’m not Sweeney Todd) and I’m not even going to make it with pork.  I decided to do a vegetable pozole and make it a pozole rojo by adding a mole sauce.  I did stick to the traditional hominy, which is really delicious and I had never had before, as well as traditional seasonings.

Pozole is still served today for celebrations like weddings, birthdays, and New Years.  But you can make this pozole rojo anytime and it’s a great way to warm up on a cold night.

Pozole RojoPozole Rojo | Life Healthfully Lived

  • 3 large dried ancho chiles
  • 2 large dried pasilla chiles
  • 2 cups hot water
  • 2 tbsp cocoa powder
  • 4 to 5 cloves garlic
  • 1 cup onion, diced
  • 1 can of hominy, 28 oz (read the ingredients to check for preservatives)
  • 6 cups vegetable broth
  • 1 tbsp Mexican oregano (regular would work too)
  • 3 tsp ground cumin
  • 1/2 tsp salt
  • 1 lime
  1. Get a large skillet and heat it over medium-high.  Toast the chiles until they are a little soft and bendy.  About 5 minutes.  Place the chiles in a large bowl and cover the chiles with hot water.  Let them sit for 15 to 20 minutes until they are totally soft.
  2. Once the chiles are totally rehydrated, take them out of the water and save the water.  Cut off the tops and remove the seeds and place into a blender.  Add the water they were soaked in, the cocoa powder, and the garlic cloves.  Blend until you have a smooth paste.
  3. Heat a Dutch oven or large soup pot over medium-high heat.  Add a little olive oil and saute the onions until they are soft, about 5 to 7 minutes.  Add in the hominy, cumin, and Mexican oregano and stir to combine everything.
  4. Pour in the vegetable broth and salt and bring everything to a boil.  Lower to a simmer and cook covered for 20 minutes. Taste and adjust any seasonings and squeeze in the lime juice.

 

I served this topped with guacamole, but you could also use cilantro, radishes, or even sour cream if you were so inclined.  If you want a more traditional pozole with pork, check out this recipe here. Pozole Rojo | Life Healthfully Lived

What are some of your favorite meals with some history?  Any dishes that your family has always made for a special occasion?

DIY Wednesday: Dairy-Free Ranch Dressing

/ ktbuchs87

IDSC_3095 have lived in Illinois my entire life, so I am a Midwest girl through and through.  I think a big stretch of farmland is beautiful, I can drive in most snowy conditions, and I know malls are the best way to shop for everything.  The other thing that my Midwestern upbringing has taught me?

Ranch dressing belongs on everything.

Raw vegetables?  Instantly better doused in ranch.  That boring old salad? Drench it in the white stuff.  Chicken fingers and nuggets were made for dunking into the nectar of the Midwest gods.  I’ve even dipped french fries, meatloaf, and sausage into ranch.  Don’t judge until you try it.

DSC_3089

Unfortunately, the combination of ranch dressing on all the food and frying everything possible has made the people of this part of the country just a little less healthy.  When I changed the way I ate, I begrudgingly quit my ranch habit.  After a short (read: longer than I thought) adjustment period, I actually started to enjoy the flavor of my food without the aid of ranch dressing.

But there was still that fat Midwestern kid inside that wanted to swim in a vat of ranch.  I decided to fix it.

I made this dressing with full-fat coconut milk and my DIY ranch seasoning and was shocked with how much it tasted like traditional ranch.  It was a little runny at first, but after a few hours in the fridge it thickened up nicely.  I tend to like a more watery ranch, so I let it sit out a few minutes before I use it.

The fact that it’s so easy to make this dressing and the fact that I love it on everything have made it a weekly staple.  Try it on roasted sweet potatoes or mixed into mashed potatoes.  It is amazing with carrots and celery sticks and is wonderful whisked into a frittata.  I even made a topping with mashed potatoes and this ranch and spread it on top of my lentil loaf.

So if you have been missing ranch dressing in your healthier lifestyle, try this dairy-free version.  I promise you won’t be disappointed!

Dairy-Free Ranch Dressing

DSC_3116

  • 1 cup full-fat coconut milk, unsweetened
  • 2-3 tsp ranch dressing seasoning, add more or less to your taste
  • 1/2 tsp celery salt (sea salt will also work)
  • 1 tsp roasted garlic (you could also use garlic powder)
  1. Put all the ingredients into a blender and blend for a few minutes until everything is combined.
  2. Pour into an airtight container (like a mason jar) and put in the fridge to thicken.  Keep it stored in the fridge for up to a week.

That’s it. Easy Peasy, time to put ranch on all the things and not feel like the fat Midwestern kid you might just be at heart! DSC_3120

Have a great day everyone!

Secret Confession Of A Health And Food Blogger

/ ktbuchs87

Friday night.  The weekend is finally here and I’ve finished dinner and I’m vegging on the couch watching Netflix.  I know, I’m pretty much a wild and crazy party animal.  I’m not quite ready to go to bed yet, I stay up like an hour past my bedtime on the weekends which is usually 9:30.  Again, party animal.

And it happens.

That little nagging voice in the back of my head.  You want to eat something, Katie.  You want to munch on something  salty, crunchy, sweet, whatever you can get your hands on.  You want to keep reaching your hand into the bowl or bag or whatever large vessel you can fill.  You want to keep eating even though you’re not really hungry, you’re just bored. Secret Confession Of A Health And Food Blogger | Life Healthfully Lived

Every weekend is the same routine.  I know it’s coming.  I know exactly what will happen.  I’ll pretend like I can’t hear that annoying little voice, but I know I will eventually give in.  Because I don’t have any control over this situation.  I have no power here.  I’m stuck and always will be.

Right?

Nope.  That is so not true.  I’ve tricked myself into thinking that I can’t beat this habit.  That it is somehow a part of my being, the way I am put together, and there is no fighting it.  It is so much easier to stay stuck and feign that I’m weak against that little voice.  That voice that is really just me.

I’ve gotten into the habit of telling others that they have the motivation and willpower they need to overcome situations like this when it comes to their health.  But I’ve somehow convinced myself it doesn’t apply to me.  Pot calling the kettle black much?Secret Confession Of A Health And Food Blogger | Life Healthfully Lived

I can say no.  I have total control over my own thoughts and feelings and emotions.  I know this because I have done it before.  There are days when I lack the motivation to go for a run or workout just because I’m lazy.  But I’m able to power through those roadblocks and do what I know is best for me.  So I know this isn’t a problem of not being able to exert control over my bad habits.

It’s me being a whiny baby and not WANTING to change.  Some weird part of me finds comfort in those late night binges.  It’s a way to be that person I was so many years ago when my whole day was a binge of unhealthy food.

I’ve talked before about how change is scary and hard for me, but it’s something I should embrace.  I’ve talked about how motivation is something that has to be renewed every day.  Well, it’s time to stop just talking about it and actually do it.  Because I’m tired of letting a little voice control a part of me.  A bad habit doesn’t get to dictate what I do.Secret Confession Of A Health And Food Blogger | Life Healthfully Lived

So there it is out in the open.  My little secret, my stuck-in-a-rut problem for everyone to see.  Sure, it’s a little nerve-wracking to share it with the whole internet, but I know I’m not the only one who struggles with things like this.  I’m human and even though health and food and all that is “my thing” I still have setbacks and things to work on.  I probably always will, but it’s better to face them with the help and support of others rather than alone late at night.

Maybe this post can spark something in one of you.  Maybe it can help change the habit you know is a problem that you’ve told yourself you can’t fix.Secret Confession Of A Health And Food Blogger | Life Healthfully Lived

You can.  Of course you can.  I can too.

Ready?

Gluten-Free Apple Ring Pancakes

/ ktbuchs87

SundaysGluten-Free Apple Ring Pancakes | Life Healthfully Lived are meant for a slightly fancier breakfast.  You aren’t rushing off to work or school and you can take the time to put a little extra effort into your morning meal.  I usually make Adam a huge plate of hash browns, eggs, and then pancakes or waffles depending on what I have on hand.

Lately, I have been craving his pancakes.  I usually make his with whole wheat flour and that is a no go for me.  So I decided to combine a few ideas and came up with this pancake.

I had seen apple ring pancakes online and always thought they looked delicious, so I thought that these pancakes would be good with a little taste of apple in them.  The actual pancake part is gluten free and dairy free, plus they can be made vegan if you use a flax or chia egg instead of regular eggs.Gluten-Free Apple Ring Pancakes | Life Healthfully Lived

I also left the pancake a little less sweet than normal because the apple adds enough sweetness for me.  Other than that, these pancakes are a fun breakfast to make and serve, plus they look extra fancy without being that difficult to put together.  So if you want to serve up a tasty twist on pancakes, try these ones out!  Oh and if you need an idea of what to top it with, try my peanut-apple butter sauce.

Gluten-Free Apple Ring PancakesGluten-Free Apple Ring Pancakes | Life Healthfully Lived

  • 1 large yellow plantain
  • 2 eggs or 2 tbsp ground flax seeds mixed with 6 tbsp water
  • 1/2 cup unsweetened almond milk
  • 2 tbsp pureed pumpkin
  • 2 tbsp maple syrup
  • 2 tbsp peanut or coconut flour
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 medium granny smith apple
  • chopped pecans, optional
  1. Wash and dry the apple.  Cut out the core and cut the apple into thin rings.  Make sure you keep them thin or the pancake won’t cook right.
  2. Place the plantain, eggs, almond milk, pumpkin, and maple syrup into a blender.  Blend until you have a smooth mixture.
  3. Add all the dry ingredients (not the pecans) into the blender and blend until combined.
  4. Heat a little coconut oil in a skillet over medium heat.  Once the oil is hot, place one apple ring into the skillet and then pour a little batter over the ring making sure it is completely covered.  If you’re using the pecans, sprinkle a little onto the pancake.
  5. Cook for about 3 minutes and then carefully flip the pancake.  It’s ok if the pancake breaks a little, it took me a few tries to get the pancake to flip perfectly.
  6. Keep cooking until all the apple rings and batter is gone, keeping the finished pancakes on a plate in a warm oven.
  7. Top with maple syrup, your favorite nut butter, or the peanut apple butter sauce below!

Peanut-Apple Butter Sauce

  • 2 tbsp apple butter or apple sauce
  • 1 tbsp peanut flour or peanut butter (could sub almond butter too)
  • 1 tsp maple syrup
  • 1/4 tsp salt
  1. Mix everything together until you have a smooth sauce and spread onto your pancakes! Gluten-Free Apple Ring Pancakes | Life Healthfully Lived

Other than making these pancakes, what other plans do you have for this weekend?  Adam and I are going to see Elf the musical to celebrate our anniversary and I’m very excited!  Elf is one of my absolute favorite movies and I can’t wait to see the musical version.

Happy weekend everyone!