Healthy and natural recipes for meals and other household items-no aspartame, fluoride, or GMOs!
Tuesday, October 15, 2013
Homemade Gatorade
I LOVE Gatorade. My kids LOVE Gatorade. Well, ok, I did, until I found out what was in it. BVO? I don't think I need a flame retardant in my sports drink. So, I was researching Gatorade and I came across this lovely bit of information. Read about BVO here: http://voices.yahoo.com/the-dangers-additive-brominated-vegetable-oil-1569091.html. Then as I looked further, I found out it really shouldn't be consumed by anyone, let alone kids and also realized there was more to this drink than meets the eye. http://www.healthyfutureforkids.com/2007/09/gatorade-not-fit-for-gators-or-kids.html
This got me to thinking, there has to be a recipe for homemade Gatorade and you know what? There was! It was easy, cheap AND good! In fact, it can be made with ingredients you probably already have in your own kitchen.
1/2 cup lemon juice
1/8 tsp. Real salt (why I use Real salt - http://realsalt.com/)
1/4 to 1/2 cup sugar (depending on your taste)
2 Qt. water
Mix all ingredients into a 2 qt.container. Chill. Enjoy. It's that easy!
Wednesday, October 2, 2013
Jalapeno Poppers
Here is a very popular snack type food. If you are like me, the one's in the store are just a little too HOT!!! I love the way they taste, but not the way they make my mouth feel. Sooooo, I thought, why couldn't I try to make these myself, with peppers that were a little more milder than jalapenos. This spring I planted what is called a "salsa" pepper in my garden. They have just enough bite to them to make these little gems perfect. This recipe can be adapted to any hot or milder pepper.
20 jalapeno peppers
8 oz. brick cream cheese, softened to room temperature
8 oz. shredded Cheddar cheese
1 cup milk
1 cup flour
1/4 tsp. salt
1/4 tsp.ground black pepper
1/8 tsp. paprika
1/8 tsp. chili powder
1/8 tsp. garlic powder
1 cup bread crumbs (I make my own; recipe here)
Coconut oil for frying
Before cutting and seeding peppers, you may want to wear gloves. I burnt my fingers the first time I attempted to do this without them. Not good! Slice the peppers in half lengthwise. Use either a spoon or your fingers to take out the seeds and the pith. Since that is where the heat is, you can take out or leave as much or as little as you want, according to your taste.
In a bowl, combine the cheeses. Stir until well blended and stuff a bit into each pepper half.
In a small bowl, mix the flour, salt, black pepper, paprika, chili powder and garlic powder together until well blended. Place the milk in a separate bowl and the bread crumbs in another separate bowl.
Dip the peppers into the milk, then the flour, again in the milk, then in the bread crumbs. Set them aside as you do the remaining peppers.
Heat the oil to 350. Fry poppers a few at a time without crowding the oil. They will only fry for about 30-45 sec. Drain onto a paper towel and enjoy!
These can be frozen as well. After frying the poppers, let cool and put into a freezer container of your choice. When ready to cook, take out what you need, place on a cookie sheet and pop them into a 400 oven for 10-15 min, or until hot.
20 jalapeno peppers
8 oz. brick cream cheese, softened to room temperature
8 oz. shredded Cheddar cheese
1 cup milk
1 cup flour
1/4 tsp. salt
1/4 tsp.ground black pepper
1/8 tsp. paprika
1/8 tsp. chili powder
1/8 tsp. garlic powder
1 cup bread crumbs (I make my own; recipe here)
Coconut oil for frying
Before cutting and seeding peppers, you may want to wear gloves. I burnt my fingers the first time I attempted to do this without them. Not good! Slice the peppers in half lengthwise. Use either a spoon or your fingers to take out the seeds and the pith. Since that is where the heat is, you can take out or leave as much or as little as you want, according to your taste.
In a bowl, combine the cheeses. Stir until well blended and stuff a bit into each pepper half.
In a small bowl, mix the flour, salt, black pepper, paprika, chili powder and garlic powder together until well blended. Place the milk in a separate bowl and the bread crumbs in another separate bowl.
Dip the peppers into the milk, then the flour, again in the milk, then in the bread crumbs. Set them aside as you do the remaining peppers.
Heat the oil to 350. Fry poppers a few at a time without crowding the oil. They will only fry for about 30-45 sec. Drain onto a paper towel and enjoy!
These can be frozen as well. After frying the poppers, let cool and put into a freezer container of your choice. When ready to cook, take out what you need, place on a cookie sheet and pop them into a 400 oven for 10-15 min, or until hot.
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