DIY Wednesday: Dairy-Free Ranch Dressing

November 18, 2015 / ktbuchs87

I 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.

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

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)

Put all the ingredients into a blender and blend for a few minutes until everything is combined.
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!

Have a great day everyone!

Secret Confession Of A Health And Food Blogger

November 16, 2015November 16, 2015 / 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.

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?

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.

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.

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

Ready?

Gluten-Free Apple Ring Pancakes

November 13, 2015November 13, 2015 / ktbuchs87

Sundays 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.

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 Pancakes

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

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.
Place the plantain, eggs, almond milk, pumpkin, and maple syrup into a blender. Blend until you have a smooth mixture.
Add all the dry ingredients (not the pecans) into the blender and blend until combined.
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.
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.
Keep cooking until all the apple rings and batter is gone, keeping the finished pancakes on a plate in a warm oven.
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

Mix everything together until you have a smooth sauce and spread onto your pancakes!

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!

Birthday Recap and Some Thoughts

November 9, 2015November 9, 2015 / ktbuchs87 / 3 Comments

Happy Monday everyone! I hope that you had an awesome weekend and are enjoying your fall thus far!

I thought I would do a little recap of my birthday last weekend because it was actually really awesome and I could not have asked for a better day. The one thing I told Adam that I wanted was for him to plan the day. I didn’t want to make any decisions or schedule anything, I wanted it done for me. It’s nice every once in awhile to have someone do all the decision making for you.

So Halloween morning after we both woke up and did a quick Fitness Blender workout, we headed out to breakfast. I had been wanting to try a place called Yolk for awhile so that’s where we went. It was delicious! They had amazing coffee that tasted almost like chocolate and the food was great. Adam decided to try a little bit of everything and I had an awesome California omelet complete with avocado.

After breakfast, we headed to the farmers market because it was the last day that it was going to be outdoors. It was kind of pouring rain right when we got there, so we only did a quick lap through, got Adam a donut, and then moved on. From there, Adam took me downtown and told me that we were going to go clothes shopping for me. I have been needing new fall/winter clothes for a long time, so this was a really nice surprise. Plus, how many husbands take their wife out on a shopping spree?!

Birthday Recap and Some Thoughts | Life Healthfully Lived

Almond Milk Latte of my dreams…

We hit up a few stores on State Street where I bought all the flannel and found some awesome new boots. You can never have too many boots, right? After a few hours of shopping both our energies were dropping so we decided to take a break and get some coffee. We found a Peet’s Coffee around the corner and I decided to try an almond milk latte because my sister is always raving about them. Good choice because it was awesome. After we were caffeinated we shopped for a little longer and then decided to head home and chill for the rest of the day.

These tacos were amazing… still working on that tortilla recipe, so look for that soon!

Once we took the world’s longest bus ride home (rain and Halloween apparently make for lots of traffic) we hung out, watched some movies, and ate homemade tacos. It was pretty much the best way to end my birthday. Oh, and I decided to be “crazy” and dyed my hair a reddish-brownish-slightly purplish color. It’s awesome and I love it.

During…

After!

As I was looking back over my birthday extravaganza, I realized I was really happy. Not because I had an awesome day or got cool clothes and shoes or ate delicious food but because I was really and truly happy. I am content with where I am in life and confident in the things I am doing to go the places I want in the future. I want for nothing, I have an amazing support system in my family and my husband, and I am blessed beyond belief.

Birthday kisses from Dot

Maybe it was turning 28 or maybe it was knowing that things change and I don’t have to feel stuck or down in whatever situation I face. Either way, I’m in a very good place both physically and mentally and I am going to enjoy it!

DIY Wednesday: Cream Of Celery Soup

November 4, 2015November 4, 2015 / ktbuchs87

This might not seem like a DIY post at first glance, but trust me it’s a good one. Have you ever made a recipe that called for a can of whatever cream soup? Mushroom, chicken, celery, broccoli… They are used frequently in casseroles and other baked dishes to add a creamy flavor.

They’re also full of preservatives, MSG, artificial colors, and other not so good for you things. But they are SO convenient. Open a can, dump in, and go about your business. I get it, sometimes you need dinner to be fast and things like cans of cream of soup make the process smoother.

Which is why I made this DIY post. You can have the same convenience of the canned stuff but the nutrition benefits of homemade. Make a big batch of this cream of soup and freeze into batches. That way when you need to use it, you can pull out one serving and move on with your life. Simple right?

I made cream of celery for this version, but this formula will also work for mushroom and chicken. Just make sure if you do chicken, you cook the chicken before you add it to the soup. You also might want to add a carrot or two to the chicken version.

This soup is really easy to make, so whenever you meal prep for the week just add this into the mix. Another plus? This homemade version tastes WAY better than that red and white can. 🙂

Cream Of Celery Soup

2 1/2 cups celery, diced
1/2 cup onion, diced
1/2 cup leeks, sliced
3 cloves garlic, minced
3 cups vegetable broth or water
1 cup full-fat coconut milk
1/2 tsp celery salt
and pepper, to taste

Heat a little olive oil in a large pot over medium-high heat. Saute the onions and leeks for about 10 minutes, until they’re soft.
Add in the garlic and celery and stir to mix together. Cover the pot and cook for another 10 minutes, stirring occasionally.
Remove the lid and pour in the 3 cups of broth or water and season with celery salt. Bring the pot to a boil and then lower to a simmer. Cook until the liquid is reduced by about half, about 15 minutes.
Remove the pot from the heat and puree the soup until smooth. You can do this in batches in the blender or use an immersion blender. Return the puree to the pot and add in the 1/2 cup coconut milk. Stir to combine and heat over low heat, but don’t let the soup boil. Taste and add salt and pepper as needed.