The unhealthy stigma about healthy eating

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Berries and Stitches

Everybody who likes to eat healthily, or has specific dietary requirements knows the situation: you’re out with friends, they decide to get a takeaway, and you, with your ‘fussy’ eating, are left wondering what you’re going to do for your meal. Of course, there’s nothing wrong with having the occasional takeaway, but if you’re anything like me, a processed, stodgy meal does not appeal (I’m more into chocolate than burgers).

Unfortunately, there’s a sort of stigma around eating healthily, that you wouldn’t expect to find today, but most people have probably experienced it. Eating healthily is different to being on a diet; it’s a lifestyle, and what I think most people misunderstand is that most of the time, you would rather have that delicious salad from your favourite coffee shop, than fried chicken or a burger from your local takeaway. Personally, I have no specific dietary requirements, I’m not vegan…

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Vegan Curry with Cilantro Basmati Rice

Gina DeRoos

I love Curry! The balance of mildly sweet coconut and spicy curry flavors are so warming to my soul. We get fresh organic fruits and veggies delivered every other week, so I’m always looking for ways to incorporate lots of vegetables into one dish. Curry is the perfect dish for that.

This dish incorporates the use of local vegetables as well as essential oils. I used doTERRA black pepper, cilantro and lemongrass essential oils for this recipe. Certain doTERRA oils are safe for internal applications. You can use these oils in recipes for cooking or baking to replace fresh or dried herbs and spices. I was fascinated by the potency, fragrance and aroma in the oils. They transformed the dish, and I was immediately reminded that oils in such a pure and concentrated form is not only a practical option, but better for the environment.

I hope you enjoy this…

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Honey, Mustard and Marmalade Roast Ham Recipe

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spaulyseasonalservings

This was the first time I had made my own marmalade ham and it will be my go to recipe now. It was so delicious it was sticky and sweet with delicious mustard notes. The meat was so tender and the caramalisation on the outside is really addictive. The ham only lasted 2 days and I couldn’t help picking at the meat. If you are going to make a ham this easter please do try this recipe. It was a hairy biker recipe.

Ingredient’s

  • 1.5kg gammon joint (mine was smoked)
  • carton of orange juice
  • 16 cloves
  • 2 onions, peeled and halved
  • 3 bay leave’s

For the glaze

  • 120g soft brown sugar
  • 3 oranges, zest of 3, juice of 2
  • 3 tbsp clear honey
  • 3 heaped tbsp marmalade
  • 3 tbsp wholegrain mustard

Directions

  1. For the gammon, place the gammon into a large, deep pan and cover with water. Bring to the…

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Peanut Butter Fudge Brownie Bars Recipe

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Ingredients

  1. 1 cup (2 sticks) butter or margarine , melted
  2. 1-1/2 cups sugar
  3. 2 eggs
  4. 1 teaspoon vanilla extract
  5. 1-1/4 cups all-purpose flour
  6. 2/3 cup HERSHEY’S Cocoa
  7. 1/4 cup milk
  8. 1-1/4 cups chopped pecans or walnuts , divided
  9. 1/2 cup (1 stick) butter or margarine
  10. 1-2/3 cups (10-oz. pkg.) REESE’S Peanut Butter Chips
  11. 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  12. 1/4 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips

Directions

  1. Heat oven to 350°F. Grease 13x9x2 baking pan.
  1. Combine melted butter, sugar, eggs and vanilla in large bowl; beat well. Add flour, cocoa and milk; beat until blended. Stir in 1 cup nuts. Pour into prepared pan.
  1. Bake 25 to 30 minutes or just until edges begin to pull away from sides of pan. Cool completely in pan on wire rack.
  1. Melt 1/2 cup butter and peanut butter chips in medium saucepan over low heat, stirring constantly. Add sweetened condensed milk, stirring until smooth; pour over baked layer.
  1. Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Drizzle bars with melted chocolate; sprinkle with remaining 1/4 cup nuts. Refrigerate 1 hour or until firm. Cut into bars. Cover; refrigerate leftover bars. Makes about 24 bars.

Credit: Hersheys

Sweet Honey Baklava Recipe

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This honey baklava is flaky, crisp and tender and I love that it isn’t overly sweet. It’s basically a party in your mouth. I am a huge fan of baklava and this is the BEST baklava recipe I have ever tried. Hands down. You will love the hint of mellow lemony flavor which offsets the sweetness and compliments the cinnamon. It’s truly delicious. Store-bought baklava has nothing on this and trust me, I’ve been around the block when shopping for baklava!

Any baklava is a little tedious to make, but I’ve shared all of my best tips and advise to ensure you are successful in making yours. You will love that this recipe can be made several days in advance of your shindig and keeps beautifully at room temperature for at least a week.

Ingredients:
1 (16 oz) pkg phyllo dough; thawed according to package instructions
2 sticks (1/2 lb) melted unsalted Butter
1 lb (about 4 cups or 3 3/4 cups chopped) walnuts, finely chopped
1 tsp ground cinnamon
1 cup granulated sugar
2 Tbsp lemon juice (juice of 1/2 lemon?)
3/4 cup water
1/2 cup honey
Melted chocolate chips & chopped walnuts for garnish, optional.

Directions:

1. Thaw phyllo dough according to package instructions (this is best done overnight in the fridge, then place it on the counter for 1 hour before starting your recipe to bring it to room temp).
2. Trim phyllo dough to fit your baking sheet. My phyllo dough package had 2 rolls with with a total of 40 sheets that measured 9×14 so I had to trim them slightly. You can trim one stack at a time then cover with a damp towel to keep from drying out.
3. Butter the bottom and sides of a 13×9 non-stick baking pan.

Check out the rest of the recipe at Nastaha’s Kitchen

You know what’s good with a Donut? A Cappuccino – Happy Cappuccino Day!!!

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simpsons

National Cappuccino Day is observed annually on November 8.

Traditionally prepared with espresso, hot milk and steamed-milk foam, a cappuccino is an Italian coffee drink.

The word cappuccino comes from the Capuchin friars and is the diminutive form of cappuccio in Italian, meaning hood or something that covers the head.   This popular coffee beverage got it’s name not from the hood on their habits but from the color of the hooded robes that the friars wore.  (The Capuchin friars is an Order of friars in the Catholic Church, among the chief offshoots of the Franciscans.)

Heart-Cappuccino-In-Cup-Wallpaper

  • In 1945 Achille Gaggia invented the modern espresso machine which further popularized the cappuccino.
  • Mid 1990′s – Cappuccino was made more widely available to North Americans as upscale coffee houses sprang up.
  • Late 1990′s to Early 2000′s – Cappuccinos became popular in the United States concurrent with the boom in the American coffee industry.
  • Start of 21st Century – A modified short-cut version of the cappuccino started being served at fast-food chains.
  • While steaming the milk you must pay close attention to attain the correct ratio of foam, thus making the cappuccino one of the most difficult espresso-based beverages to make properly.
  • A skilled barista may create artistic shapes while he/she is pouring milk on top of the espresso coffee.

Credit: National Calendar Day

American Beer Day!!! – What’s your favorite Beer? – Types of Beer that are bad for you

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(Credit: iStockphoto/Stratol)

There are more than 2,100 breweries that manufacture beer in the United States. They range in size from industry giants to brew pubs and microbreweries.

  • The U.S. produced 196 million barrels of beer in 2009.
  • The U.S. consumes roughly 20 US gallons of beer per capita annually.
  • In 2008, the United States was ranked sixteenth in the world in per capita consumption, while total consumption was second only to China.
  • Prohibition in the early twentieth century caused nearly all American breweries to close.
  • After prohibition was repealed the industry had consolidated into a small number of large-scale breweries.
  • The majority of the new breweries in the U.S. are small breweries and brewpubs, who, as members of the Brewers Association, are termed “craft breweries” to differentiate them from the larger and older breweries.
  • The most common style of beer produced by the big breweries is American lager.
  • Most of the smaller breweries, which were founded in the 1980′s, produce a range of styles.
  • Beer styles originating in the United States include:
    American pale ale, Pennsylvania porter, American IPA, steam beer, amber ale, cream ale and Cascadian dark ale.

Check out which Types of Beers you should avoid: 8 BEERS THAT YOU SHOULD STOP DRINKING IMMEDIATELY!!!

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Credit: National Calendar

The Simpsons: No Tv and No Beer

Seared Pork Tenderloin with Apples and Broccoli Recipe

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Ingredients

1 apple bourbon pork tenderloin, trimmed of fat and sliced into 1-inch pieces
2 tsp cinnamon
1 tsp nutmeg
 2 tsp ground coriander
2 Tbs. butter
2 apples (I think mine were gala?), thinly sliced
1 large shallot, thinly sliced
1/4 cup apple cider
2 heads broccoli, florets separated
coarse salt and freshly ground pepper
1 small sprig of fresh thyme

Directions

In a small bowl, combine the cinnamon, nutmeg, ground coriander and a pinch of salt and pepper. Sprinkle both sides of the sliced pork with the spice mixture.

Heat a cast iron (or large skillet) over medium high. Sear the pork for about 3 minutes on each side, until cooked through and browned all over. Remove from pan and cover to keep warm.

Back in the pan, add the butter and melt. Add the shallots and sauté until they start to soften, 2 minutes. Add the apples and broccoli to the pan, continuing to sauté until another 2 minutes. Add the apple cider and sauté two more minutes, or until everything is so glorious you need to rest. Sprinkle with salt and pepper.

Nestle the pork back in (with the accumulating juices) and cook about a minute longer, incorporating the flavors.

Serve dish garnished with fresh thyme leaves!

Credit: Bev Cooks

Mashed Potato, Cheddar and Chive Waffles

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Ingredients

4 tablespoons unsalted butter

1/4 cup buttermilk

2 large eggs

2 cups mashed potatoes

3 tablespoons chopped chives

1/2 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon fresh ground black pepper

1/4 teaspoon garlic powder

1 cup grated cheddar cheese

Directions

Melt butter in a small saucepan over medium-low heat.  As the butter melts it will begin to crackle and pop.  That’s the water evaporating out of the butter.  Continue to cook the butter until the crackling subsides and the butter begins to brown a bit.  The butter will smell nutty.  Immediately transfer the browned butter into a medium bowl. Whisk in buttermilk and eggs until thoroughly combined.  Add the mashed potatoes and 2 tablespoons chives and gently stir to combine.

In a small bowl, whisk together flour, baking powder, baking soda, salt, pepper, and garlic powder.  Add the dry ingredients to the wet ingredients.  Use a spoon to mix until all of the flour is thoroughly combined.  Try not to overmix the batter.  Just stir it until the flour is combined.

Heat a waffle iron and grease if necessary.

Dollop batter (about 1/4 cup per waffle) into the waffle iron.  Cook until golden on each side.  The amount of time depends on your waffle iron.  Remove waffles from  the iron and place on a cooling rack to rest.  The cooling rack will keep the waffles from getting soggy on the bottom as they cool.

Just before serving the waffles, turn oven to the broiler setting.  Place waffles on a baking sheet and top with cheddar cheese.  Place waffles under the broiler until cheese is melted, about 30 seconds to 1 minute.  Remove from the oven, sprinkle with remaining chives and serve warm (with salsa is delicious!).  

Credit: Joy The Baker

Happy National Corned Beef Hash Day!!! – Homestyle Corned Beef Hash

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HOMESTYLE CORNED BEEF HASH

Ingredients

  • 1 pound potatoes (russet or red), scrubbed and diced into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 small onion, diced
  • 1 small green pepper, seeds and ribs removed, diced
  • 1 large garlic clove, minced
  • 1/2 pound or more cooked corned beef, cut into 1/2-inch cubes or shredded (about 2-3 cups)
  • Salt and pepper to taste

Corned-Beef-Hash-Day

Directions

  • Boil the potatoes in boiling water for 5 minutes, until just tender. Drain.
  • In a large non-stick skillet, add the oil and butter and finish the potatoes in the pan over medium heat, about 4 minutes. Add the onion, peppers and garlic and cook for another 2 minutes, stirring occasionally.

Add corned beef and seasonings to taste, turning hash, until browned and crisp, about 10 minutes.

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