Chocolate Coconut Oil Frosting

So I took the plunge and ordered 14 lbs of Coconut oil.  I bought 7 lbs of Organic Virgin Coconut oil and 7 lbs of Organic Refined Coconut Oil (I am splitting it with my mom).  The Virgin Coconut Oil is suppose to have more health benefits but it does have a coconut taste.  And although I love coconut I am not sure I want everything I use oil with  to taste coconutty (although popcorn popped in virgin Coconut oil is really delicious!!).  The refined is more processed and has no flavor.

I know some of you may be wondering why I would be considering eating Coconut Oil for health benefits? I mean, isn't it all saturated fat?  Yes- yes it is, but I have done some research  about oils and not all oils are created equal.  I seems the saturated fat can be both good and bad- depending on the oil and not all unsaturated fats are good. If you would like to read what I have been reading here are some of my sources..

Kelly the Kitchen Cop- All about Coconut Oil
Cheeseslave- Coconut Oil Lowers Cholesterol, Improves Thyroid Function
Kitchen Stewardship- What's the Deal with Coconut Oil?

Since I have all this coconut oil I got the idea to try and make some frosting with it.  I found a recipe online  that looked great and I will try it in the future for a somewhat healthier, less processed option, but decided to make it a bit more "conventional" version.  I wanted to try it with regular powdered sugar- just like the stuff from my childhood.

Wow- is this stuff good.  I really wanted to make some homemade gluten free graham crackers and spread some on thick!! Basically it tastes like the yummiest chocolate coconut frosting you will ever eat- yum!!


Chocolate Coconut Frosting
Ingredients

1/4 cup Organic Virgin Coconut Oil
16 oz Powdered Sugar (make sure wheat is not in the ingredients if gluten free)
1/2 cup Cocoa Powder
1 tsp. Vanilla Extract
1/4 cup Cream (added 1-2 Tablespoons at a time) 

Instructions

1. Cream Organic Virgin Coconut Oil.
2. Add powdered sugar and cocoa powder to Coconut Oil.
3. Add cream to the Coconut Oil mixture. ( I would start with 2 tbsp. of milk and add 1-2 tbsp. at a time to achieve the right consistency).

Enjoy!!

As a note I also tried making the frosting with a liquid sweetener ( I used agave but you could use maple syrup, honey or brown rice syrup with similar results- just a bit different flavor).  This frosting was delicious, too.  As you would expect it was a bit softer due tot the extra liquid ( so make sure you omit the cream) but it was awesome as well- if you need to stiffen it up a little as a teaspoon of cocoa at a time.

My Poor Man's Microwave Tortilla Warmer

We eat a lot of corn tortillas around this house, being gluten free.  But there is one problem with corn tortillas is, if they are not soft enough they are kind of gross. They crack open, all your fillings fall out and the texture is terrible. So some how you need to heat them up to get the soft texture you need.

You have some warming options: microwave them, warm them in a skillet, and I get you could probably do it in the oven, too.  But then you have another issue- they can dry out.  So now they are even worse.

In the past my solution was to wrap them in a damp paper towel or clean cloth and microwave them.  Overall it has worked OK and as long as you only do a few at a time then do get soft..but there was still a problem..they stick together.

Well, yesterday I was sick of it (kind of an exaggeration) and wanted a different solution.  So I searched the internet for a microwavable tortilla warmer.  I found them but they were kind of high in price- so then my brain started working on this problem.

And I had it- why can't I just use any microwave safe dish as a tortilla warmer?  No reason I can't.  So I got out a dish and put a smaller one inside, upside down, put a few tablespoons of water in the bottom of the larger dish to steam them, laid the tortillas on the smaller dish, put the top loosely on and microwaved away- maybe a minute or so.

Plus if you do not like to put plastic in the microwave this gives you the advantage of being able to use glass.

They were perfect.  Nice and soft and they did not stick.  Yum..BBQ Tacos.

I love it when a plan comes together.

Why We Eat Gluten and Process Sugar Free (Mostly)

About 10 years ago, I started feeling terrible. In fact, I was nauseated for an entire year. Believe me, it was not fun! I saw several doctors, tried medications, tried a more homeopathic route, even had a tube with a camera in my stomach and they found nothing.

On my own I even tried going gluten free and did not see a major difference or improvement. So pretty much, I simply had to suffer with terrible digestion and acid reflux for 10 years.

A little over two years ago I was introduced to a naturopath in my area. By this point I was willing to try anything because it was getting so bad I could not stand it any more - I was sick all the time.

She ran some tests and made some suggestions concerning diet change and supplements, and so I began my journey. It was hard because she had me not only off gluten again but also processed sugar, soy, dairy, processed foods, and a ton of other foods that are so yummy to eat.

And with all that I didn't even feel that much better. It took 6 months for me to start feeling better - it seemed like forever but eventually I did. I will not say that I am 100% healed... because I am not. But I can say that I am 50-75% better than before and that is a huge difference for me. It makes life more livable.

Another side effect of eating better is I am not so tired (even after adopting our girls). I used to get 9-10 hours of sleep a night and even still I could barely get going until late afternoon, and I could not fall asleep until well after midnight.

Now I get bed around 11 and get up around 7-7:30 AM. And although I would never consider myself a morning person, I am not longer exhausted - even with two crazy girls in the morning.

After the girls came, I was talking to my naturopath about them and telling her how my oldest had behavior that borders on ADHD symptoms, and she recommended having the two of them go gluten free, too. She said that sometimes a gluten free diet can help children who are easily stimulated. And with my gluten free diet it was an easy switch, and the girls barely noticed. In the end I can't say for sure how much it has helped the girls because there is so much more involved like introducing structure to them and having strict but loving discipline (we try to do Love and Logic). All of these things combined, including going GF, have made a huge difference. I think the thing my husband and I like the most about it is that it really cuts down on the junk food factor. I have been at two separate activities where kids were simply stuffing themselves with cookies- but there were my two girls - eating two small homemade gluten free cookies each. And the majority of the time they don't even complain!

Now they just think they are special when I bring them their GF treats to preschool. One kid even was jealous than my oldest had a cupcake when he just had cake, too funny..

I am not a tyrant about GF and processed sugar-free. I hold the "do your best philosophy." It is simply impossible to know if a burger has not been cross-contaminated with wheat at a restaurant, even if we order it without a bun. I try to bake with Agave Syrup but on birthdays I have most definitely used the Betty Crocker Gluten-Free Cake Mixes (and I even have eaten them). But I do not follow my guidelines as strictly as I used to - as I now drink quite a bit of milk and eat cheese (sometimes to my digestive systems' detriment).

But I have come to the conclusion that food has a huge effect on our bodies and the closer to natural, unprocessed foods we eat, the better off we are. I am in the process of researching using coconut oil instead of other oils and eating grass-fed beef and milk products. Right now our finances are not allowing it all the time but I plan on ordering some grass-fed ground beef on Amazon with all the free gift cards I earn from Swagbucks- just to try it out.

I am even thinking I running to the store soon to get some grass-feed cream and having a butter making experiment. If I do I will post about it with pictures. (note- I really wanted to do this- but I went to the store and the only grass fed cream that is available is raw.  I didn't mind trying the raw after I did some reaseach on it- but it is almost $12 for a pint- and I could buy the same brand's raw butter for only $7, so unless I can find a cheaper source of grass feed cream the butter making experiment will have to be on hold).

So that is why we are gluten and processed sugar free (mostly) and all in all- I like it that way.

Get a Peak at Sunday's Coupon Inserts

Hoping to start the year out right by saving money or just want to get a jump on your couponing? You can check out Sunday's (Jan 3) coupon inserts at Sunday Coupon Preview.

Coupons do differ in different areas- so you will need to confirm when you actually get your paper. But this is a great way to start early with some ad matching or plan to buy multiple papers.

Here is a sample of this weeks coupons:
-Fiber One Frozen Muffins – $1.00 off any 1 (x3/27)
-General Mills Cereals, listed – $1.00 off any 3 (x2/13)
-GreenGiant Valley Fresh Steamers frozen vegetables – 40 cents off any 1 (x2/27)
-NatureValley Granola Nut Clusters, bag – 50 cents off any 1 (x2/27)
-Pillsbury Crescent Dinner Rolls – 40 cents off any 2 (x3/27)

Click here to see the rest...

Sweet Potato Casserole (for the Sweet Potato hater)

We love this dish- it is so good. I have turned sweet potato casserole haters (including my husband) into sweet potato lovers with it- it's that good.

I will eat it at any time, dinner, dessert, breakfast (mmmm.. so good for breakfast). I will eat it hot or cold. I will eat it in a house or with a mouse... Needless to say, it is one of our favorites.

We have eaten it since before we were gluten free and when Thanksgiving and Christmas rolled around that first gluten free year, I could not be without it. So I adapted it to be a GF and processed-sugar-free version. It is not 100% the same as the original, but nonetheless, a great version. I wanted every one to be able to enjoy it so I have included the more conventional recipe, as well.

This recipe is pretty much a no fail. I have never had it turn out badly. I have doubled it many times- and it it a beautiful thing.

I hope you love it, too- Gluten free or not.

Sweet Potato Casserole

Roast 3 lbs of fresh Sweet Potatoes in a 400 degree oven for 45-60 minutes until soft when pierced with a knife. When cool scoop the pulp out of the skins into a medium bowl and mash with a fork or a potato masher.


Gluten free/Processed sugar free version
4 Cups Mashed Sweet Potatoes ($2.00)
1/2 Cup Dark Agave Syrup ($1.00)
1 tsp Molasses ($.05)
1/4 cup melted butter (I used salted) ($.25)
1/3 cup milk ($.25)
2 beaten eggs ($.30)
1 tsp vanilla ($.10)

topping
1/4 cup melted butter ($.25)
1/2 cup of your favorite gluten free flour (I use 1/4 cup almond meal, 1/4 cup rice flour) ($1.00)
1/2 Cup Dark Agave Syrup ($1.00)
1 Cup Pecans ($3.00)

Preheat oven to 350 degrees.

Combine the mashed sweet potatoes, dark agave, molasses, melted butter, eggs, milk and vanilla in a medium bowl and mix with a spoon and pour into an 11 x 7 x 1.5 casserole dish (I never grease it- but I doubt to would hurt if you wanted to). Set aside.

Combine melted butter, dark agave and GF flour mix in a small bowl (or a 2- or 4-cup measuring cup, as it is easier to pour later) and stir until blended. This will be very syrupy.

Pour topping mixture on the sweet potato mixture and then sprinkle the pecans on the top.

Bake at 350 degrees for 25-30 minutes. Cool for few minutes and then serve.

Serves 8-10 depending on portion.

Conventional Version
4 Cups Mashed Sweet Potatoes ($2.00)
3/4 cup white sugar ($.40)
1/4 cup melted butter (I used salted) ($.25)
1/3 cup milk ($.25)
2 beaten eggs ($.30)
1 tsp vanilla ($.10)

topping
1/4 cup cold butter, cut into small pieces ($.25)
1/2 cup flour ($.25)
3/4 cup packed brown sugar ($.40)
1 Cup Pecans ($3.00)

Preheat oven to 350 degrees

Combine the mashed sweet potatoes, sugar, melted butter, eggs, milk and vanilla in a medium bowl and mix with a spoon and pour into an 11 x 7 x 1.5 casserole dish (I never grease it- but I doubt to would hurt if you wanted to). Set aside.

Cut cold butter into flour and brown sugar until it has the consistency of small peas. Add in pecans and stir to combine. This has a crumble topping type consistency.

Sprinkle the topping onto the sweet potato mixture and bake at 350 degrees for 25-30 minutes. Cool for few minutes and then serve.

Serves 8-10 depending on portion.

Cost:
The GF version is expensive- Around $9. (but worth it!)
Conventional Version- Around $7

Substitutions:
Pecan- When Walnuts have been on sale I have used those with good success.

Beef Tamales with the Chefs

I am not Latino. I have no Hispanic heritage (that I know of)- I am pretty much the palest, most European-descended person you will find. But for some reason my mom and I have this tradition of making and eating Mexican food for Christmas. We couldn't care less about ham and pumpkin pie on Christmas Day- it's all about the Mexican food for us. But we also are both married to men who don't really get this tradition- so we end up with the ham dinner and the Mexican food. Ah- the more the merrier, right!?

We make tamales pretty much every year. And this year we got to pass the tradition down to the Chefs (who don't have any Latino blood either). Then we indoctrinated them on the value of Mexican food for Christmas.

We needed to distract them a bit while I got everything prepared to assemble the tamales so we popped in a movie and they almost got too engrossed in that to help - but we decided to pause it and then they really got into our project.

My mom and I spread the masa mix onto theparchment paper (yes, we cheat and use parchment paper instead of corn husks). Then the Chefs spread on the meat and we folded up the little packages. It was a great assembly line, and it was so nice to have 2 sets of new hands.

After we finished I steamed them and two hours later we were enjoying the fruits of our labor (but really, tamale-making is not as much labor as you think).

Beef Tamales

Ingredients:

Filling
6 cups Beef Roast cooked and shredded* ($5)
2 cups Homemade Enchilada Sauce- recipe below (or 2 cups or your favorite canned/prepared enchilada sauce) ($1.25)
1/2 cup Green Chile Salsa (our favorite is Trader Joe's) ($.50)
1/2 tsp salt
1 Lime ($.10)
2 TBS Soy Sauce (we use Gluten Free Tamari Soy Sauce) ($.10)

In a large bowl combine meat, enchilada sauce, green chili sauce, the juice of 1 lime, salt and soy sauce. Mix until the meat is completely coated.**

Masa- I am blessed to live in San Diego, CA where we can get as many Mexican ingredients as we want at any time, so I used a prepared masa mix bought in my store's meat case with all the below ingredients for our tamales. But I will give you the instructions to prepare your own masa mix if this is not available in your area. (I paid $5 for my bag of masa.)

Ingredients
Masa Flour
Lime
Salt
Lard or Shortening
Baking Powder
Water (or beef or chicken stock)

Instructions: Go to see the Tyler Florence Recipe for making masa from scratch.

Enchilada Sauce

Ingredients
4 oz dried New Mexico Red chilies
4-5 whole cloves garlic
1 tsp onion power
1 tsp cumin
1/2 tsp salt
Water to cover

Instructions
Combine dried chilies with tops and seeds removed, garlic cloves, onion powder, cumin and salt in sauce pan and cover with water. Boil on medium low for 20 minutes until chilis are soft. Place the chilis, garlic and enough cooking liquid to equal 2 cup into a blender and blend on high until combined. You can strain the liquid through a metal strainer to remove skins and any seeds - but I find this step unnecessary.

Spoon 2 heaping tbs of masa mix onto 7.5" by 7.5" square of parchment paper (cut from roll 15 inch roll) and spread thin with your fingers or the back of a spoon in the middle of the parchment ($1.00). Do not go to close to the edges. Spoon 2 tbs. meat and spread down the middle of the masa. Fold the parchment in half and then in half again. Fold the ends under to close and make a a little package (as shown in photo).

When all the tamales are are assembled, place a vegetable steamer into the bottom of a large stock pot and add a cup or two of water. Stack the tamales on top of each other (on top of the steamer). Cover the pot and simmer for 1 1/2 to 2 hours on low. You will need to check the pot periodically to make sure that there is still water in the bottom. To refill, just pour 1 cup of water down the side of the pot.

At the end of 1 1/2 to 2 hours the masa should be firm to the touch. Check them every 15 minutes after 1 1/2 hours. Do not overcook or they can be rubbery.

Feliz Navidad!

Notes:
*2-3 lb Beef Roast can be cooked in the oven or crock pot seasoned with salt pepper, onion and garlic powder. When tender, remove and cool. Shred the meat with your hands or with two forks. Can be prepared in advance. I actually cooked mine a week before making these tamales and froze the meat. If you need a recipe- here you go.

**Some beef roasts and chilies will end up having more flavor than others. I recommend tasting your finished mix and making sure it is seasoned enough for your family. If the flavor is not pronounced enough add more seasoning a small amount at a time (in 1/4 or 1/2 tsp increments) and taste after each addition. If it is not salty enough, add more salt (1/8 tsp at a time) or soy sauce. If the chili taste is too mild, I recommend trying either more cumin or if you have any chili powder on hand try adding a 1/2 tsp at a time to the mix.

Total cost for about 35 small tamales - about $12

Substitutions:
Beef- Shredded pork or chicken would be awesome in this. And I was thinking that Black Bean and Cheese would be really yummy, too.

Shepherd's Pie- with a healthy, secret twist

Since the Chefs arrived one of the things that has been hard for me is cooking every night. When it was just the hubby and I often I would just say- "Sorry- cereal tonight". But in general that doesn't go over that well for kids- sure they would like it- but I really need to get some good nutrition in them.

Every family probably has go-to recipes that are fairly easy and use ingredients they have on hand. One of mine is Shepherd's Pie since it's just basically potatoes, meat and vegetables.

The last time I made it I tried something new. I had wanted to do this for a long time but was a bit afraid to...

hide cauliflower in the mashed potatoes.

Now I have never really liked cauliflower- I am not a big veggie lover in general. But I do try to reduce the starch carbs in my diet and kept hearing how you could successfully substitute mashed cauliflower for mashed potato and save a ton of carbs - still I was scared.

Even so, I picked up a bag of frozen cauliflower and went for it. Now I didn't want all cauliflower so I decided on trying 1/2 and 1/2. And in all honesty, it was a great success. I told my husband after he ate it that there was cauliflower in the potatoes and he didn't even know it. I did know- and I still thought it was good. I would say the main difference it is not as fluffy as regular mashed potatoes - since there is less starch- so you have to watch the amount of liquid you add.

I will pretty much always do my mashed potatoes like this from now on. I like the added nutrition and reduced calories- it's a win-win.

As for the Shepherd's Pie, three of us like this recipe- our youngest Chef is fairly picky and it didn't go over as well with her (but not because of the cauliflower potatoes- I think she has a hard time with vegetables that are mixed into food). But overall this is a fairly kid friendly dinner- especially if the mixed vegetables you choose are ones your family likes. (Our family really likes tofu and that is why I gave it as an option below- it's funny because miss picky Chef was trying to pick out and eat only the tofu in the pie.)

Shepherd's Pie- with a healthy, secret twist

Preheat the oven to 350 Degrees

Ingredients

Filling
1.25 LB Taco Seasoned Turkey Meat (see below for subs) ($2.50)
2 cups of frozen mixed vegetables (any/all- corn, green beans, peas, carrots, edamame- so can also add as part of this mix up to a cup of diced tofu) ($1.00)
2 1/4 cups water or stock
2 bullion (omit if you use stock) (we love the Trader Joe's Savory Broth Liquid Concentrate- as it is gluten free and a natural product- and tasty!!) (.50)
1 tsp soy sauce (we use the gluten free variety) (.10)
2 tablespoons cornstarch (.05)
1/2 tablespoon lemon or lime juice (free from my tree or about .05 from the store)

Potatoes
5 medium baking potatoes (.50)
10 oz of frozen cauliflower (.50)
1 tsp salt (.01)
1/2 cup milk(.10)
1 egg (.15)
2 Tablespoons Butter (.18)

Instructions

Brown the seasoned turkey on medium in a large skillet that can go into the oven (if possible).

As the turkey is browning you need to start the potatoes (see below)

When the turkey is cooked through and browned slightly add the 2 cups of frozen vegetables and 2 cups of the water, bullion, soy sauce, and lemon juice to the skillet. Make sure to scrape any browned bits from the pan. Mix the two tablespoon of corn starch with the remaining 1/4 cup water and stir to mix. Add the water and cornstarch slurry to the skillet and stir to thicker. Stir periodically until the mixture comes to a boil. Turn off the heat .

While turkey is browning peel the potatoes and cut into small uniform cubes- the smaller they are the faster they will cook. Add the cubes to cold water in a pan. Add the frozen cauliflower (I did a rough chop of the cauliflower so it would be easier to mash in the end) to the water and bring to a boil over high or medium high. When it comes to a boil turn down to medium ad cook until potatoes are soft.

When the potatoes are soft remove from heat and drain in a colander and transfer to a sturdy bowl or stand mixer. And milk, salt, butter and mix on medium until blended (you may need to scrape down the sides of the bowl with a spoon or scraper). When blended add the egg and mix for 30 seconds or so or until combined. Mixture will seem a bit liquid- but it will firm up in the oven.

Spoon the potato/cauliflower mixture over the filling mixture in the oven proof skillet. Bake in a 350 degree oven for 30 minutes. Don't worry if some of the gravy comes up over the potatoes- this is a rustic dish.

When done let rest for 5 minutes before serving.

We served this with Cinnamon Dusted Apples- (.75)

Serves 6

Total Cost: $5.64 with Apples : $6.39

Substitutions:
Seasoned Ground Turkey- You could probably use any ground meat for this: plain ground turkey, ground beef, ground chicken, even ground lamb if that is what your family likes. You will just have to season it to taste for yourself- either with a taco seasoning or just a mixture of salt, pepper, garlic and onion.

Additions:
Roasted garlic, Parmesan Cheese or Cheddar would all be wonderful additions to the mashed potatoes/cauliflower topping.

Notes:
Lemon or Lime Juice- This is my secret gravy ingredient. The tongue likes to sense lots of flavor to truly fulfill the palette, not just plain sweet or plain salty or just sour. When you ad a bit of an acid to gravy it just brings it alive- not enough that you can tell that there is citrus- but just to wake it up.
Soy Sauce- another one of my secret ingredients. I add a little to gravies, beans, roasts..all sort of things. If you every think a savory recipe is "missing something" you might want to think about a little soy sauce.