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  • Yogi Tea

    Yogi Tea

    Yogi Tea

    I have a feeling you're going to love making (and sipping) this warming, soothing yogi tea. I first learned how to make yogi tea during Culinary Nutrition School. It's believed to strengthen the immune and nervous systems, energize the body, and calm the mind. I've also read that it helps to purify the blood, lungs, and circulatory systems - and cleanse the liver. It's a warming, spicy blend of cardamom, peppercorns, ginger, clove, and cinnamon, sweetened with a touch of local raw honey.

    Ingredients:
    2 quarts (8 cups) water
    5 sticks cinnamon
    1 tablespoon whole cloves
    1 tablespoon whole cardamom seeds
    1/2 tablespoon whole peppercorns
    1 inch ginger root, freshly sliced
    almond milk, optional
    raw honey, optional

    Instructions:

    • Place all ingredients in a medium-sized pot
    • Simmer for 20-30 minutes
    • Serve alone or with a touch of milk and raw honey

    Note:
    You can simmer much longer (2-3 hours, even) if you like, but 20-30 minutes will do the job.

  • Anytime Acorn Squash

    Anytime Acorn Squash

    Here's qne of my favorite (easiest, most delicious, and perfect for winter weather) breakfasts!

    How to:

    1. Wash squash.

    2. Cut in half.

    3. Rub flesh sides with very light layer of coconut oil (or other high-heat-tolerant oil).

    4. Place (flesh sides down) on parchment paper-lined baking sheet and bake at 385F for 45 mins.

    5. Slice yourself off a piece.

    6. Dash of sea salt, cracked black pepper, cinnamon, and drizzle of maple syrup. Perfection!

  • Chewy Chocolate Cranberry Bites

    Chewy Chocolate Cranberry Bites

    Welp. We ran out of dark chocolate yesterday. Never a good thing! I like a piece of high quality dark chocolate from time to time. And my husband looks for it every night!

    After the success of the Wild Orange Power Bites at my essential oils class last week, I was really wanting to put together a chocolate-themed "bite" *for all the lovers* this Valentine's Day. (Or any day!)

    These are super easy, satisfying, and frankly, quite healthy! Throw them together today, pop them in the fridge, and enjoy throughout the week. Warning: They go fast! 

    Ingredients:
    1 cup almond butter
    1/4 cup dried cranberries
    1/4 cup sesame seeds
    1/4 cup hemp hearts
    1/4 cup maple syrup
    1/4 cup cacao nibs
    1/4 cup cocoa
    1/4 teaspoon vanilla
    1/8 cup chia seeds
    Several dashes cinnamon
    Pinch of sea salt

    Instructions:

    • Place all ingredients in mixer bowl.
    • Mix thoroughly, until well combined.
    • Shape into 1-inch balls.
    • Place in fridge to store.

    And enjoy!

    Happiest Valentine's Day to you and yours! Lots of love from me! 

    Katie
    XO

  • Superfood Hot Chocolate

    Superfood Hot Chocolate

    It's another snowy morning here in Baltimore, but I'm warm already just thinking of how much I'm going to enjoy this totally awesome hot chocolate recipe I created a few weeks ago.

    MindBodyGreen is featuring the recipe on their website this week.

    It's all the good stuff. None of the bad!

    With warming spices like cinnamon, cacao, and just a pinch of cayenne, you'll be feeling cozy and energized in no time. Maca, coconut oil, and turmeric are few more of the powerhouse ingredients you'll find here. 

    Don't be put off by the turmeric! This one's a winner, my friends.

    When you're feeling like you need a little afternoon pick-me-up (power up!), this will do the trick. Works every time. 

    Whip one up this afternoon and let me know what you think!

  • Chocolate Chili & Cinnamon Cornbread

    Chocolate Chili & Cinnamon Cornbread

    Oh heeeey there!

    I didn't see you there behind my giant heaping bowl of chocolate chili and stack of cinnamon cornbread. You have got to try this one! (Recipe and cookbook giveaway coming up!)

    It's packed with plant-based power and it's super hearty, to satisfy all! Plus, it has chocolate in it! (What?) Yes. It's true!

    Especially as my days and nights grow busier with all the holiday happenings, I'm loving having my friend Michelle Pfennighaus' Winning at Kitchen, A Budget-Conscious Cookbook + Mealplans on hand.

    Michelle Pfennighaus is a fellow Holistic Health Coach and graduate of the Institute for Integrative Nutrition. She suffered for years with debilitating IBS and anxiety, until finally healing herself through changes in diet and lifestyle. Now, she helps others do the same. (And you know I'm all about that!)

    Sure, I know how to make meal plans. And sure, I know how to cook up some delicious, nutritious food!

    But sometimes even a health coach just wants some new done-for-you ideas, to take the stress out of deciding what's for dinner -  and to add to the standard rotation! I'm keeping things interesting over here!

    So far, I've loved everything I've tried! 

    Another nice thing about the Winning at Kitchen recipes is that they're family-friendly! Michelle knows what it takes to get her little people to eat their veggies. In fact, she's kind of an expert at that. 

    We could all use a little more time in our days, right? And a little more money in our pockets! With Winning at Kitchen, you'll get:

    • 25+ recipes for breakfast, dinner, dessert and money-saving staples using real food ingredients.
    • 4 weeks of no-fuss dinnertime meal plans spelled out for you.
    • Recipes are dairy-free, gluten-free and pain-in-the-butt-free. Some vegetarian meals, some with meat.
    • You’ll get printable grocery shopping lists and make-life-easier prep instructions. Start right away, or whenever your schedule allows.
    • You’ll also get Michelle's comprehensive budget shopping guide. Do you know how to edit a recipe to be less pricey? Are you buying organic and wondering if it’s worth the cost? I’ve been honing my money-saving skills for decades and can’t wait to share my secrets with you!
    • AND you’ll have 24/7 access to Michelle's online forum for extra help, ingredient substitution questions, recipe exchanges, kid-friendly ideas and more. In other words – you’re not alone. That sort of support is something you don’t get with other cookbooks or meal plans out there!

    So what do you say? Wanna snag a copy for yourself? Click right here to buy your copy right now. And, while you're here, why not enter the free giveaway, too!?


    WIN YOUR OWN COPY
    Click HERE to enter!!


    And here's the recipe you've been waiting for:

    Chocolate Chili & Cinnamon Cornbread
    Makes 8 Servings
    Prep Time: 20 Minutes
    Cook Time: 1 Hour

    Ingredients:
    1 Tbl. coconut oil
    1 onion, minced
    2 cloves garlic, minced
    1 large sweet potato, diced
    3 large Swiss chard leaves, minced
    15-oz. can diced tomatoes
    1 quart chicken or vegetable stock I used vegetable.
    2 15-oz. cans black beans, rinsed and drained

    2 15-oz. cans pinto beans, rinsed and drained
    1 Tbl. cumin
    1 Tbl. cinnamon
    1 Tbl. chili powder
    2 Tbl. cocoa powder
    1/2 tsp. salt (or more, depending on how salty your stock is)
    Hot sauce We skipped the hot sauce.

    For Cornbread:
    1 cups cornmeal
    1 tsp. salt
    1 tsp. baking soda
    2 tsp. baking powder
    1 tsp. cinnamon
    1 egg, beaten I used a "chia" egg*. 
    1/4 cup coconut oil, plus more for pan

    1 1/2 cups unsweetened milk of choice I used homemade almond milk.
    2 Tbl. raw honey

    *1 chia egg is easily made by combining 1 Tbl. ground chia seeds (I use a spice/coffee grinder) with 1/4 cup warm water, mixing well (I use a coffee mug), and setting aside for about 10 minutes to fully gel. 

    Instructions:

    • In a large stock pot, heat coconut oil over medium-low heat. Add onion, garlic, and sweet potato. Mix and cook for about 5 minutes. Add Swiss chard, tomatoes, stock, beans, spices, and salt. Bring to a boil. Simmer uncovered for 1 hour. Serve with hot sauce.
    • Meanwhile, preheat oven to 400F. Great a 12-inch cast iron skillet or an 8-inch pan and set aside.
    • Combine all cornbread ingredients in a large bowl. Pour into prepared skillet or pan. Bake 20-30 minutes or until golden brown.

    And enjoy! It tastes amazing - and even better the next day!

    Love,
    Katie
    XO