Friday, August 23, 2019

The Greens Smoothie That Actually Tastes Great

Hi Friends,

Today my husband and I are trying out a little cleanse and I think we might actually enjoy this one!  So many times these cleanses will feel like a punishment; when our goal is to achieve a healthier state.  I started with a greens smoothie and it was absolutely everything!  It wasn't bitter and my rather picky husband drank it to the lost drop....and enjoyed it.

Here is the recipe if you'd like to join us on this part of the journey...

The Greens Smoothie That Actually Tastes Great:

Ingredients:
1 frozen banana
1 cup whole strawberries - de-stemmed 
8 oz. almond milk 
4 oz. pineapple juice
1 dash of pure maple syrup 
2 cups roughly chopped kale
1 cup spinach

INSTRUCTIONS:

  1. Prepare your produce by washing and doing necessary chopping
  2. Layer all ingredients in your blender
  3. Then blend on high until kale bits are obliterated.
Enjoy!  

Note:  I particularly emphasize the necessity to blend the smoothie as long as necessary to avoid having to chew.  



I am pretty sure I am not the only one that drinks ONE greens smoothie and feels like a total boss that can conquer anything.  One sip and I am hearing the Popeye cartoon theme song....

Now if you will excuse me, I am going to go harness these green queen vibes and take them to the gym while I feel like I am making healthy decisions.  It is an everyday effort that you think will get easier, but there are just so many spy shows out there to be watched....Also laundry, cleaning....you know......regular life alone that can be a distraction too to my health goals.  

Happy pilgrimming, friends!  It's a beautiful world out there to voyage!  It is full of wonderful people to bless!  Go be intentionally kind.  Conquer a workout goal.  Dream a little and don't give it up this time.  Make time to adventure.  You are absolutely amazing and able to do what you set your mind to.

Have a beautiful day!

Destiny

Monday, August 19, 2019

Muffin of the Week: Pumpkin Chocolate Chip - Gluten Free + Vegan

Hi there friends!

Monday has struck yet again, and for most everyone, it is the first day of school!  The beginning of the school year was always an exciting time for me...but I would find myself pretending it was Fall to set the mood for studying.  That is why I wanted this week's muffin to give me all of the Autumn feels; because it is August, one billion degrees outside, and that is the only way I am going to get it.  You feel me?

Pumpkin Spice Chocolate Chip Muffins

Gluten Free, Soy Free, Vegan
Prep time: 10 Minutes
Total time: 30 Minutes
Makes: 12 Muffins


Dry Ingredients:
1 1/2 cups King Arthur All Purpose Gluten Free Flour
4 tsp pumpkin spice (or 3 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground ginger)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup sugar

Wet Ingredients:
2 Tbs. melted coconut oil
1 tsp. vanilla
1/2 cup almond milk or water
1 cup pumpkin puree

Add-In Ingredients:
1 cup vegan dark chocolate chips
(optional)


INSTRUCTIONS:

  1. Preheat oven to 400 degrees. Spray muffin pans and set aside.
  2. In a large bowl, whisk together dry ingredients: flour, spices, baking powder, baking soda, salt
    & sugar.
  3. Stir in oil, pumpkin, & vanilla extract.
  4. Optional, but highly recommended:  Add in chocolate chips.
  5. Fill muffin cups up evenly with a spoon.  Then, wetting the spoon, smooth out top of the muffins before baking.
  6. Bake for  18 -20 minutes. Transfer to a wire rack. Serve immediately or store in airtight container.
Enjoy!  

Baking these guarantee your house smelling like a hug from the coming season and a blessing to your soul!  Have fun baking, friends!  

Happy pilgrimming!

Destiny

Monday, August 12, 2019

Muffin of the Week: Zucchini Carrot Oatmeal

Hi friends,

Here I am again, on a Monday, and as excited as ever about this muffin of the week!  It is gluten free, dairy free and, as always, soy free!  My inspiration this week was a zucchini in my fridge that needed eaten.  So, with out further adieu, I present....

Zucchini Carrot Oatmeal Muffins

Prep time: 10 Minutes
Total time: 30 Minutes
Makes: 18 Muffins

Dry Ingredients:
1/2 cup oatmeal
1/2 cup almond flour
2 cups King Arthur All Purpose Gluten Free Flour
1 cup sugar
1 Tbs. baking powder
1 tsp. salt
1 Tbs. ground cinnamon
1/4 tsp. nutmeg

Wet Ingredients:
3 large eggs + 1 large egg white
3/4 oil
1 tsp. vanilla



Add-In Ingredients:
1 cup grated zucchini
1 cup grated carrot
3/4 cup raisins

INSTRUCTIONS:

  1. Preheat oven to 350 degrees. Spray muffin pans and set aside.  
  2.  In a large bowl, whisk together dry ingredients: oatmeal, almond flour, all-purpose flour, sugar, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl beat together eggs, oil, and vanilla extract.
  4. Add the dry ingredients gradually and stir until combined.
  5. Add in grated zucchini, carrot, and raisins.
  6. Fill muffin cups up about 3/4 of the way and bake for 20 minutes.  Let cool in muffin pans for about 5 minutes, then transfer to a wire rack.  Serve immediately or store in airtight container.  
Enjoy!

These are a yummy breakfast treat, on the go snack, or a healthy dessert option, so I hope they fuel you this week to tackle those last bit of summer adventures.  It is hard to believe it is coming to a close and schools in my area go back today.  I pray blessings on each one of you!  Whether you be a mom with kids, a student, or just someone who is left to work those now understaffed shifts.  

Happy Pilgrimming!

Destiny


Tuesday, July 30, 2019

Muffin of the Week: Banana Nut Chocolate Chip Muffins

Hello friends!

This weekend, we had my cousin visiting from Colorado, and she had never seen a beach!  So, of course, that meant that we had to take a trip over the weekend to Charleston, South Carolina!  I'll share more about our trip later, but when you leave bananas in your fruit basket while your gone for a few days it equals inspiration for this week's muffin of the week!

They are gluten free....
They are  dairy free....
They involve chocolate....
If you could hear my inner hype man, a drum roll is going on in the background.
They are...........................................................
BANANA NUT CHOCOLATE CHIP MUFFINS
These babies are made with almond flour, coconut oil, chopped walnuts and eggs to give you a muffin that will stick to you!  Plus, they are a great way to use up those over ripe bananas.  The chocolate chips? They are just for added happiness. 

BANANA NUT CHOCOLATE CHIP MUFFINS

Prep time: 10 minutes
Total time:  30 minutes
Makes 18 muffins

Dry Ingredients:
1 1/2 cup almond flour
1/2 cup coconut flour
1 tsp. baking soda
1 tsp baking powder
1 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg

Wet Ingredients:
8 eggs
2/3 cup honey
6 tbsp. coconut oil, melted and cooled slightly
2 tsp. vanilla extract
4 overripe bananas, mashed

Add In Ingredients:
1 cup semi-sweet chocolate chips
1 cup chopped walnuts

INSTRUCTIONS:

  1. Preheat oven to 350 degrees. Spray muffin pans and set aside.  
  2.  In a large bowl, whisk together dry ingredients: almond flour, coconut flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In a separate bowl beat together eggs, honey, vanilla extract, coconut oil, and banana until smooth.
  4. Pour the wet ingredients into the dry and stir until combined. Fold in nuts and chocolate chips.
  5. Fill muffin cups up and bake for 16-20 minutes.  Let cool in muffin pans for about 10 minutes, then transfer to a wire rack.  Serve immediately or store in airtight container in the fridge.  
Enjoy!

Hope these muffins are just as satisfying fuel for your journey this week as they will be to mine!  

Happy pilgrimming!

Destiny




Tuesday, July 23, 2019

DIY Cold Brew Coffee

Happy Tuesday, Everyone!

Coffee is my all time favorite pick me up, but lately it has been so hot....too hot for coffee...even for me!  Let's face it....life without coffee just isn't all that is meant to be...I like to call it my fuel for my mission.  So, I decided to give making my own cold brew a go last week, and now I am obsessed...and wired...and I would like to think, more productive than ever.  You want to know what the best part about it is?  Not only is it a way to have your coffee cold while maintaining a rich strong flavor...It extracts more caffeine out of the coffee beans!  That's right it takes coffee and elevates it to it's strongest potential.  For those of you that that doesn't excite....Of course you can always make it decaf.  It is still the best way to have cold coffee.

Here's how you too can make this heavenly fuel without having to buy a special pitcher:

Monday, July 22, 2019

Cinnamon Spice Cheesecake Muffins

Happy Monday, friends!

For most, Mondays are the kick off to our crazy week...a day dreaded since the previous Friday.  For me, it means taking to putting together a batch of muffins for the weekday mornings to come and then sharing the recipe with the rest of you!

This week's batch is...drum roll please...Cinnamon Spice Muffins with a Cheesecake Filling!

Just a warning, there are probably going to be a lot of exclamation points in this post, but that is just because of how excited I am to share this one!!!  This week, I seemed to be out of a lot of my normal ingredients for muffins, so I had to get creative!  I took to Pinterest and blended a few recipes to make this one.  I could not have been more pleased with the outcome!!  I was able to make them gluten free  too; which is major icing on the cake !  It was too good of recipe not to share!



This recipe is pretty easy to convert to gluten free just by substituting the flour.  I have played around with a lot of different flour options, and my favorite one is King Arthur's Gluten Free All Purpose Blend.  It subs so well for regular flour in non-adapted recipes, so anyone could convert a recipe without a whole lot of math, science, or time.

Disclosure: Bear in mind that some of the pictures and links in this post are affiliate links and if you go through them to make a purchase I will earn a commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you. :)

CINNAMON SPICE CHEESECAKE MUFFINS
Makes 2 dozen muffins

MUFFINS:
2 1/2 cups all-purpose flour or
Gluten Free All Purpose Flour
1 tablespoon cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon salt
1 1/4 cup applesauce
1 1/4 cup pumpkin puree
1 ¼ cups brown sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup vegetable oil
CHEESECAKE FILLING:
2 - 8 oz blocks of cream cheese, room temperature
1/2 cup granulated sugar
2 teaspoons vanilla extract
Nonstick cooking spray, for greasing


DIRECTIONS:
  1. Preheat oven to 375˚F (190˚C).
  2. Make the muffin batter: In a large bowl, whisk together the flour, cinnamon, ginger, cardamom, nutmeg, baking soda, and salt.
  3. In a separate large bowl, combine the applesauce, brown sugar, eggs, vanilla, and vegetable oil. Mix then gradually incorporate the dry ingredients until the batter is thick and smooth.
  4. Make the cheesecake filling: In a medium bowl, use a fork to mix together the cream cheese, sugar, and vanilla until fluffy and smooth.
  5. Grease a 2 12-cup muffin tin with nonstick spray.
  6. Scoop about ¼ cup (30 g) of muffin batter into each cup. Add a teaspoon of cheesecake filling to the center of each cup. Use a toothpick to swirl the cheesecake into the batter.
  7. Bake for 18 minutes, or until the muffins are springy and lightly browned around the edges.
  8. Let cool for 5 minutes before serving. Enjoy! :)
You all know how I love coffee....well, here in the Carolinas it has been crazy hot...too hot for coffee...even for me!  So, I decided I was going to learn how to make my own cold brew!  The bonus to cold brew is it gets more caffeine out of your coffee beans.  I'll be posting about that tomorrow!

Happy Pilgrimming!

Destiny

Coming up....



Friday, July 12, 2019

Southwest Quinoa Salad



Hello friends!

You want to know what one of my favorite things about getting married is? You gain a whole other family on top of what God already bestowed you with. There are more people to meet, get to know, and love! It is a truly wonderful blessing. While my family lives all over the United States and get togethers are rare and usually small; my husband, Benjamin's family is all here in the Carolina's. His family is more than a family tree; it's a family forest. So when there's a family fish fry, you want to make sure you bring a side that can feed everyone. 

In racking my brain, I decided to make a ginormous batch of quinoa salad and give it a southwestern spin! It's refreshing, has a kick, and is healthy! Turned out to be a hit and was polished off, so for all that would like my recipe whether you got to try some or not...here you go!

Disclosure: Bear in mind that some of the pictures and links in this post are affiliate links and if you go through them to make a purchase I will earn a commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you. :)

SOUTHWESTERN QUINOA SALAD
Prepared in advance before making the salad (I recommend the day before for the best results.):

  • 4-6 cups cooked quinoa (cook in chicken broth for flavor)
  • Thaw bag of frozen corn by placing in fridge. 
Produce:

  • 3 cups of chopped kale
  • 1 red bell pepper chopped
  • 1/2 bunch cilantro
  • 1 cucumber chopped
  • 1 tomato - chopped
  • 4-5 chopped green onions
  • 2 chopped jalapeƱo
Frozen:
  • 1 bag frozen corn thawed
Pantry:

  • 2 cans black beans drained and rinsed
Dressing:
  • 1 bottle of cilantro lime vinaigrette (I like the one from Aldi)
  • 1 lime - juiced
  • 1/4 cup of olive oil

Dry:
  • 1/2 teaspoon cumin 
  • 1/2 teaspoon garlic powder 
  • Salt and pepper to taste

Directions:

  1. Prepare the quinoa according to your quinoa's instructions, but instead sub chicken broth instead of water for flavor. It really give the salad a hands up in the starting flavor. Once it is cooked; get it cooling down while you prepare you other ingredients.
  2. Prepare all produce by giving a good wash and patting it dry, then chop it all and place in a large mixing bowl.
  3. Drain and rinse cans of beans. Add them to the same large mixing bowl.
  4. Once quinoa is cooled, add to large mixing bowl as well as add items for seasoning and dressing. Mix it all up, and let it season for an hour or so in the fridge before serving.
Click Here for a printer friendly version of this recipe :)


You can definitely mix it up and change the proportions on all the veggies according to your own personal taste. It is part of what makes quinoa salad fun! Enjoy!

I hope this recipe is as big of a hit in all of your crowds as it was mine. Summer is such a wonderful time of family barbecues, back yard parties, reunions, fish frys and the best of memory making moments. Let's make the best of it shall we?

Happy Pilgrimming!

Destiny

PS: Aunt Jerry, sorry for the long wait for the recipe. Love you! :)