So there I was at Costco one weekend enjoying an interesting people watching episode when I found myself standing next to the PB2. I had heard about PB2 but wasn’t really sure what it was. So, being that I was in Costco, I threw it in my cart because I knew I needed it. I just didn’t know for what yet.
Later that night I was cruising Pinterest for what to do with PB2. I found a zillion recipes. I feel like I’ve been missing out on so many yummy things because of all the fat in regular peanut butter. So I wasted no time in picking a recipe.
If you don’t know about PB2, its a powdered peanut powder. Think, powdered peanut butter. 85% of the fat and oil is removed making it only 45 calories a serving compared to peanut butters 165 calories. It also has 1.5 grams of fat (no saturated fat) compared to peanut butters 16 grams of fat! That’s huge.
I love a creamy peanut sauce with my Thai food so I found this recipe, tweaked a couple of things, made it and LOVED IT. No more shying away from Thai peanut recipes because of all the fat in peanut butter!!
Chop those veggies!
Saute those veggies!
Whip up the sauce! So easy.
Combine shrimp with cooked veggies then add sauce. That’s it.
I know, I know brussels sprouts aren’t everyone’s bag but I LURVVVVV them. There, I said it. That felt good. I like em plain with some ghee (butter) or fancy schmancy like this easy recipe.
I went to Sunday morning outdoor yoga this morning, took a beautiful walk with my doggie friend Truman then came home and whipped up this bad boy. I was actually craving brussels sprouts if you can believe it.
First I just trimmed up a pound of fresh organic sprouts and rinsed them really good and grated a little fresh ginger. While I was trimming up the sprouts and grating my ginger, I toasted the walnuts. By the time the nuts were nice and fragrant, my sprouts and ginger were ready for the pan. I’m all about multi-tasking. Note to self: next time I make this I’m going to chop up the brussels sprouts into smaller pieces. No reason in particular, I just like smaller pieces.
After the nuts toasted up nicely, I set them aside and heated up the coconut oil in the same pan. Then I added the brussels sprouts and ginger. Stirring frequently, I sauteed the sprouts until lightly browned.
Next I added the remaining ingredients except for the walnuts. Sauteed on low for 5 – 10 minutes until the liquid cooked off and thickened up coating everything.
Lastly, toss in your walnuts and give it a gentle stir. After making these, maybe you’ll crave brussels sprouts too because these ain’t your grandmas brussels sprouts. I love the mix of textures from the crunchy walnuts and quinoa. These would be great to bring for a holiday dinner or pot luck too.
Sweet and Spicy Brussels Sprouts and Quinoa - Paleo, Gluten Free, Vegetarian
1 lb. fresh brussels sprouts (trimmed and halved or smaller, whatever your preference)
½ cup chopped walnuts
½ cup cooked quinoa (I used a pre-cooked quinoa from Trader Joes but you can make your own too)
¼ cup vegetable broth
2 Tablespoons coconut oil
1 Tablespoon raw honey
1 Tablespoon fresh lime juice
2 teaspoon grated fresh ginger
1 teaspoon sriracha sauce (or more if you like a lot of heat)
1 teaspoon coconut aminos (can sub with soy sauce)
If making your own quinoa, start cooking it first and by the time you need it, it will be finished. But if you are using pre-cooked quinoa like I did from Trader Joes, just heat it in the microwave and set aside until needed.
In a dry skillet, toast walnuts on medium heat. Stir often and toast for about 5 minutes until nice and fragrant. (While the walnuts are toasting, you can trim and wash your brussels sprouts and grate your ginger.)
In the same pan that you used for the walnuts, heat coconut oil, add brussels sprounts and ginger on medium-high heat. Brown brussels sprouts slightly (about 5 minutes), stirring occasionally.
Add the remaining ingredients (including quinoa) except for the walnuts.
Saute on low for 5 - 10 minutes. You want to cook off most of the liquid and thicken it up so that the sauce coats everything nicely.
Natural Homemade Deodorant – Safe and Very Effective
After 3 years, I figured it was about time that I share my recipe for the homemade natural deodorant I use. Minimum of 3 ingredients, 4 if you use essential oil for scent. I only just recently started tracking how long each batch has lasted me and the last time I made one was November 20th, 2014 and I finally ran out March 5th, 2015. Three and a half months of natural, chemical free, moisturizing deodorant for less than a dollar per batch. So, I only spend less than 5 bucks a YEAR on deodorant!! And, the ingredients can be used for other things so there is no waste.
I had to wait until I ran out to write this so I could get photos of me making it. If I missed my window, I would’ve had to wait another 3 months or so. I’ve been wanting to share this for a very long time.
Here is my personal testimonial from the past 3 years:
I’ve been using this for about 3 years now and not once, I repeat, NOT ONCE have I had any body odor and never been the stinky kid in class. It’s not like I don’t test it either because I do vigorous exercise, bike ride, take hot yoga and have a physically demanding job. Oh, and I live in the beautifully hot state of Arizona. When I first started using it, I would sneak a sniff once in awhile to make sure it was working and now because I’ve never been stinky, I just trust it. I think that’s a pretty good testimonial.
Start with melted coconut oil. It’s so much easier to blend everything together thoroughly.
Put the ingredients in your mixing bowl in this order: coconut oil, baking soda, arrowroot starch then essential oils if using. If you were to put the coconut oil after the powders, it would create an unnecessarily messier situation. Trust me.
Once everything is mixed, pour the liquid mixture into your container of choice. Use a container that has a lid and one that you can easily scoop a tiny bit of deodorant out with your finger.
To use: just scoop approximately the amount of a pea with your finger and rub into your pit until any granules melt. Repeat on the other side.
I usually use 3 fingers to rub it in. It doesn’t bother me to get it on my fingers because
it’s so silky smooth
it covers more space quicker
its just coconut oi and natural ingredients. Nothing a quick wipe of a towel won’t fix. I’d much rather have to wipe my finger than use harmful chemicals.
As long as I rub it into my pit thoroughly and any granules that might be there melt, it never ever ever leaves a deodorant stain on my clothes. You know how regular deodorant over time leaves a white stain on the pits of your shirts and is difficult to wash out? Imagine how penetrating all those chemical are right on your skin.
I advise using a 1/4 cup LESS one (1) Tablespoon of baking soda. I find that this is the perfect amount to prevent any skin irritation, especially after shaving. Since doing this, my skin hasn’t been irritated once, even after shaving.
Lastly, put the liquid mixture in the fridge for about an hour to allow the coconut oil to solidify a bit. If it’s rock hard, don’t worry because it will end up being paste-like once it’s been sitting in your bathroom at room temperature. Once it’s softened up a little from sitting at room temperature, I take a fork to scrape the surface and ‘chunk it up’ so I can scoop it with my finger tip.
I started using homemade natural deodorant specifically because of the link between Alzheimer’s and store bought deodorant. My grandmother Shirley (I miss her so much) died of Alzheimer’s and I try to do whatever I can to prevent it if possible. Not to mention the other links like breast cancer.
I recently moved to beautiful Arizona and in between unpacking my house and looking for work, it’s been a wonderful whirlwind of excitement and new opportunities. Lots of “firsts” here. First time in Arizona, first time living in another state as an adult and first time making these awesome paleo pumpkin crumble bars.
I found this recipe at www.beautyandthefoodie.com by Stacey. She has some awesome recipes and natural diy skincare recipes, go check her out when you get a chance. I followed her recipe to the letter and they came out awesome!
I admit I was skeptical when I put them in the oven and even when I took them out. They looked like they wouldn’t set up but after letting them cool completely and then putting them in the fridge for an hour as instructed – BAM – Awesome Paleo Pumpkin Crumble Bars.
No special skills required, just follow the directions and bake. The fanciest thing I did was sift my coconut flour. Oh, I also doubled the recipe to make a big 9 x 13 pan as I was making them for a family and not just for the hubby and I.
They turned out really moist and cakey. I kept the leftovers in the fridge because of the low melt temp of the coconut oil. Keeping them in the fridge keeps them firmer. These are a perfect fall treat that happen to be paleo, gluten free, dairy free, vegetarian and deeee-licious!
I love when I can use all my leftover ingredients in another delicious recipe. It’s like a mini kitchen challenge to me. I had some leftover kale from my Easy Peazy “Cheesy” Chickpea and Kale Sauté and I had finally unpacked all of my dry goods so I was like a kid in a candy store. No really, cooking makes me that happy 🙂
Not only does kale make me do a happy dance but wheat berries do to! I love these little chewy nutty berries. They have protein, fiber, are rich in vitamins B1 and B3; and the minerals magnesium, phosphorus, copper, manganese and selenium. I buy mine from the bulk section at Whole Foods or Sprouts. I even made a Wheat Berry Waldorf Salad with them that turned out amaze-balls.
Ok so I combined my love of kale, wheat berries and coconut. Turned the protein factor up a notch and added some bite size pieces of chicken. You can actually omit the chicken if you wanted to make this salad vegan. You still get protein from the kale, wheat berries and a little from the coconut. Adding the chicken makes this a meal for me as opposed to a side.
The only thing about wheat berries is that they require a little planning. I soak mine overnight in water then when I’m ready to use them the next day I cook them for an hour on the stove. Some people don’t soak overnight and cook theirs for 2 hours on the stove. I’ve done it both ways and they both work but I prefer soaking because I feel like berries get plumper by soaking. But it could just all be in my head, who knows. Wheat berries are worth the extra step in my opinion, I love them.
You can time this recipe very easily if you just follow the simple instructions. If you have pre-soaked your berries you will drain them, put them in a medium saucepan and cover with water about an inch above the berries. Heat to a low boil for an hour. But…1/2 into the boiling you can start the rest of the recipe and everything should come together at the same time.
Warm Chicken Kale Coconut Wheat Berry Salad - Paleo
4 cups kale (washed, stems removed and leaves torn into little bite size pieces)
1 cup unsweetened coconut flakes (I used large flakes)
½ cup wheat berries that have been pre-soaked overnight
⅓ cup extra virgin olive oil
2 Tbsp coconut aminos (can sub with soy sauce but it will not be a paleo recipe then)
1 Tbsp coconut oil (for cooking chicken)
1 tsp dark sesame oil
½ tsp ground ginger powder
pinch of salt/pepper to taste
Cook soaked wheat berries in a medium saucepan and bring to a low boil, cook for 1 hour adding a little water if it boils away. 30 minutes into cooking the wheat berries, start the rest of the recipe in the order below.
Preheat the oven to 350.
In a large bowl, whisk olive oil, sesame oil and coconut aminos. Remove 2 Tbsp of mixture and set aside to use at the end of the recipe.
Add kale and coconut flakes to olive oil mixture and combine so that the kale is covered. I used my hands and massaged the oil into everything.
Place kale/coconut now covered in olive oil mixture onto a baking sheet and bake for 10 minutes. Toss kale/coconut and cook for another 5 minutes.
While the kale is cooking, saute the chicken.
In a large saute pan, add chicken, 1 Tbsp of coconut oil, ground ginger and salt/pepper. Saute until chicken is slightly browned all over.
At this time, everything should close to being done all together, give or take a minute or two.
Once all of your ingredients are prepared (wheat berries, kale/coconut and chicken), combine everything into a big bowl and top with the 2 Tbsp of the olive oil mixture you reserved.
Toss everything and serve.
Store leftovers in a covered bowl in the fridge and reheat as needed. It reheats really good so it can be made ahead of time.