Recipe: Popcorn Clusters

June 5, 2015June 5, 2015 / ktbuchs87 / 2 Comments

Friday. I can hear the collective sigh of all you hardworking people! I know that this week has been crazy busy for me and I am really glad that the weekend is almost here.

Adam and I are actually going to his aunt’s wedding today in Waukegan so our weekend is going to start a little early. But I did want to make sure I gave you guys something yummy to make over the weekend. I’m always thinking of you like that!

This is just a quick snack I threw together because I randomly had leftover popcorn. I know, weird right? Who has leftover popcorn? Anyway, I was going for a healthy popcorn ball but that did not happen at all. Luckily what did happen is a fairly tasty treat/snack. It’s always great when your mistakes turn into delicious things. Don’t you wish that would happen in real life? Like don’t worry about messing up that interview, it’s now a plate of cookies! That would be awesome. Oh well, maybe someday…. Ok enough babbling onto the snack!

Popcorn Clusters

1 1/2 cup popped popcorn
2/3 cup assorted nuts and seeds (I used pecans, almonds, and pumpkin seeds)
1/2 cup dark chocolate pieces
1/4 cup coconut oil, melted
1/4 cup maple syrup
3 tbsp tahini or almond butter
1 tsp cinnamon
1/4 tsp salt

In a medium bowl mix together the nuts, seeds, and chocolate. Set aside and line a muffin tin with liners. Place about 2 tbsp popcorn in each liner. Sprinkle a little of the nut/seed/chocolate mix over this.
Place the oil and maple syrup in a medium saucepan and place over medium high heat. Heat until the mixture is just bubbling and then add in the tahini or almond butter. Stir to combine and heat for 2-3 minutes.
Turn of the heat and stir in the cinnamon and salt and then moving quickly pour about a tablespoon over each muffin liner.
Once all the tahini mixture is used up, move the popcorn clusters to the freezer and freeze for at least 30 minutes or until the clusters have hardened.

Once the clusters have cooled you can pop them out of the tin and store them in an airtight container. Make sure to keep them in the freezer or fridge so they don’t melt! Now you have a delicious snack whenever you get hungry!

OH! You guys should also go check out the blog Girl-ish. They are an awesome blog that writes about fashion, entertainment, life, and health and I am one of their newest contributors! I’m really excited to be working with these ladies and can’t wait to bring you more tasty and healthy food over there.

Have a super weekend and see you guys on Monday!

DIY Wednesday: Tortilla Chips

June 3, 2015June 3, 2015 / ktbuchs87

This week is flying by because it’s already DIY Wednesday! So far we’ve come up with our own spice blends and made some quick but healthy jam. Feeling crafty yet?

I hope you enjoy these posts as much as I do. I really like being able to make my own things at home because it saves money and ends up being a lot healthier. So many people shy away from making their own stuff because they don’t think they have the time or skill. Believe me I am not a pioneer woman who can spin yarn, preserve vegetables, and make my own clothes. But you don’t have to be Laura Ingalls Wilder to make some food staples for you and your family.

Today will be the easiest and cheapest DIY yet. You’re going to make tortilla chips in less than 20 minutes and it will only cost you about $.40. Yes you heard me right, $.40. You will never buy tortilla chips again after this post. Ok you might, but you don’t have to with this trick up your sleeve!

I use El Milagro corn tortilla shells for this because the ingredient list is extremely short (corn, salt, lime) and they are only $.33 at Aldi. You can use any corn tortilla that you would like, just make sure to read the ingredients. I also use a pizza cutter to cut the tortillas because it’s faster, but a sharp knife will work too.

Tortilla Chips

1 package of El Milagro corn tortillas
1 lime
salt
olive oil

Preheat the oven to 375. Using a pizza cutter cut the tortillas into chip size pieces. On a parchment or Silpat lined baking sheet arrange the chips into a single layer.
Squeeze the lime juice on to the chips and then drizzle the chips with a little olive oil. You don’t need to drench them, just a little bit will work. Then sprinkle with a pinch or so of salt.
Bake the chips for 8-12 minutes checking often to make sure they don’t burn. Remove from oven and let cool before devouring.

It’s that easy to have a pile of tortilla chips ready to scoop up delicious guacamole or salsa. Enjoy and Happy Wednesday!

What’s your favorite chip topping?

Hobo Skillet Casserole

April 24, 2015April 24, 2015 / ktbuchs87

Sunday is usually my big chore day. It’s the day that I do all the laundry, clean the bathroom, super clean the kitchen, clean all the floors, and any other cleaning that is needed. I also get my blog ready for the next day and finish up any other odds and ends that need to be taken care of. Sometimes when dinner rolls around, I really don’t want to put a lot of effort into my meal.

This is where a well stocked freezer and pantry come in hand. You can come up with a delicious and healthy meal in a matter of minutes with just a few staples. I made this meal last Sunday and asked you guys if you would be interested in how to make it. I got a fairly good response so here it is! Keep in mind that you can totally customize this dinner with the ingredients you have on hand.

Hobo Skillet Casserole

1 cup pasta (I used gluten free penne but you can use whatever you normally do)
1 potato, cut into cubes
1 cup butternut squash, cubed (can also use any other squash or sweet potatoes)
1 cup frozen spinach, thawed (can use any green you have like chard, collard, or kale)
1/2 cup assorted vegetables (I used a frozen mix of broccoli, cauliflower, and carrots)
1 small onion, diced
2-3 cloves garlic, minced
1 8 oz can of tomato sauce
1/2 cup almond milk or any other non-dairy milk
1-2 tsp Italian seasoning
salt and pepper to taste
gluten free breadcrumbs (optional)

Preheat oven to 350. Cook pasta according to package, drain, and set aside.
While pasta is cooking, mix tomato sauce, almond milk, Italian seasoning, and salt and pepper in a small bowl and set aside for later.
Heat a cast iron skillet over medium high heat. If you do not have a cast iron skillet you can use a regular skillet and transfer the casserole into a casserole dish.
Add a little olive oil to the pan and then saute the onions and potatoes until the potatoes are lightly browned. Transfer the potatoes and onions to a bowl with the pasta.
Add the vegetables and butternut squash to the skillet and cook until slightly brown. Add in the garlic and cook for another minute. Place the vegetables into the bowl with the potatoes and pasta.
Pour the tomato sauce mix into the other bowl and stir everything to combine. Add everything back into your skillet or casserole dish. Place in the oven and bake for 15 minutes.
Remove from oven and top with the bread crumbs if you’re using and bake for another 5 minutes.

This is a great meal to make at the end of the week to use up any food that you have leftover in the fridge. You can use whatever you have on hand. If you don’t want to use pasta you can try brown rice, quinoa, or any beans you have. If want add ground beef or turkey, shredded chicken or pulled pork. Choose your favorite vegetables or whatever is in season. Use different seasonings to change up the flavor or try a different sauce like salsa or hummus or cashew cream.

Meals like this are awesome because they are easy to make and can taste different every time you make it depending on what you use. Get creative and get eating!

Oh and don’t forget I am still hosting a giveaway on my Facebook page. If I get to 100 likes I’ll give away two $10 gift cards of their choice to two of my followers. Make sure you go check out my page and like it!

Have a great Friday and a wonderful weekend!

My Breakfast

April 22, 2015April 22, 2015 / ktbuchs87

Breakfast is awesome. Sometimes as I am going to sleep at night I get a little excited to wake up because I get to eat breakfast. Brunch is a thing of beauty and a breakfast buffet? Heaven on earth my friends. I am definitely in camp eat breakfast every morning no matter what, even if it’s something small and on the go.

I thought I would share the breakfast I have been enjoying for a while now and maybe give you some breakfast inspiration. I tend to get stuck on one breakfast for like 6 months and then decide to change things up. What can I say? I really am a creature of habit. This breakfast is in month 3, so sometime mid-summer expect something new.

Oat grains are made up of three different parts, the bran, the germ, and the endosperm. Usually the outer husk or bran is removed and most people enjoy the steel cut or rolled form of oatmeal. Oat bran is mostly used for baking and adding to breads and muffins to boost the fiber content. I have been using oat bran to make my morning oatmeal. I like that it cooks super fast (less than five minutes), it has a nice creamy texture, and it is a great base for the most important part of oatmeal. The toppings.

Oat bran also boasts a pretty decent nutrition profile. 1 ounce or about 28 grams has 69 calories, 4 grams of dietary fiber, and 5 grams of protein. It’s also high in calcium, magnesium, and potassium. All good things. You can check out some more of its benefits here and here.

My oatmeal never looks this fancy. This is just for you!

But let’s get to those toppings! This is one of the big reasons I love oatmeal in any form. You can mix in any thing and customize it to your tastes. I have been cooking my oat bran in about a cup of coconut milk for an extra creamy texture and then my toppings of choice lately have been:

dried prunes
goji berries
chopped hazelnuts
flax meal
chia seeds
pureed pumpkin
toasted buckwheat groats
hemp seeds
cinnamon
peanut butter

As you can see I like to shove in as many toppings as possible. The sky is really the limit to what you can put into your oatmeal bowl. Try things like:

any nut (almonds/walnuts/pecans)
any seed (sunflower/pumpkin)
cocoa powder
homemade granola
any dried fruit, no sugar added (cranberries/raisins/figs/apricots)
fresh fruit, especially berries
maple syrup
nut or seed butter

Homemade almond milk. Easy to make and delicious to add to oats!

These are just a few toppings. If it fits in your bowl and you enjoy it, go for it! Oatmeal and breakfast in general doesn’t have to be boring or tasteless just to be healthy. Go make a custom and delicious bowl of your own and see just how awesome a healthy breakfast can be!

How to make Oat Bran

1/4 cup oat bran
1 cup water or non-dairy milk like almond or coconut

Add oat bran and water or milk to a small saucepan. Bring oats to a boil and then lower the heat to low and cover.
Cook for 2-3 minutes. Remove lid and pour into a bowl and add all the toppings!

Spring Casserole

April 10, 2015April 10, 2015 / ktbuchs87

It’s been a struggle, but I think spring is almost here. Every time I say that we slip back into 30 degree temperatures with a chance of flurries in the forecast. But I’m going to be optimistic and say the worst is passed and sunshine and warmth is right on the horizon.

One of the ways I’m able to stay so optimistic is that spring produce is starting to hit the shelves. Things like asparagus, peas, leeks, and mushrooms are all emerging and signaling the end of a long winter. When new fruits and vegetables come to the grocery store I always get excited to try new recipes and come up with some delicious meals.

I can’t take all the credit for this dish though. It was largely influenced by Keepin’ It Kind’s Pumpkin Seed Pesto Rice Casserole. I really liked the idea of using a pesto as the sauce in a casserole. I changed a few things up and loaded it with a lot of yummy spring vegetables. I brought it along with me to my families Easter brunch and they seemed to enjoy it. It’s great to feed a crowd and really simple to put together, plus the leftovers are delicious!

Spring Casserole

Slightly adapted from Keepin’ It Kind’s Pumpkin Seed Pesto Rice Casserole

Pesto Sauce

1/2 cup sunflower seeds
1 cup spinach (I used frozen but if you use fresh add another cup)
3 large cloves garlic
1 tsp dried basil
2 tbsp lemon juice
2 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper

Spring Casserole

1 cup chopped asparagus
1 package mushrooms, sliced (any variety, I used baby bella)
1 cup peas
2 leeks, white parts only, sliced
1/2 cup chopped onion
1 15 oz. can cannellini beans, rinsed and drained
1 cup cooked brown rice or quinoa
2 tsp Italian seasoning
salt and pepper to taste
lemon juice to taste

Bread crumb topping

This topping is totally optional but adds a nice crunch. If you’re gluten-free use your favorite gluten free bread.

2-3 slices bread, dried out
1 tbsp nutritional yeast
1/2 tsp basil
1/2 tsp oregano
1/4 tsp salt

1. Start by making your bread crumbs. Place everything in a food processor or blender and pulse a few times until you have a crumb consistency. Set aside.

Bread Crumb Topping

2. Make your pesto next. Combine all pesto ingredients in a food processor or blender until you reach desired consistency.

Spinach Pesto

3. Next, heat a large pan over medium high heat. Saute the onion and leeks until soft, about 5 minutes. Then add in the mushrooms and cook until their size reduces by half. Then add in the peas, asparagus, rice, beans, and seasonings and heat through for another 5 to 8 minutes. Place this mixture into a large bowl.

4. Preheat oven to 375. Scoop the pesto into the large bowl and combine everything really well. You don’t want any large chunks of pesto hanging out in the mix. Then pour the mixture into a lightly oiled casserole dish and sprinkle the bread crumbs across the top. Place in the oven and cook for 20 to 25 minutes or until the bread crumbs are golden brown.