Sunday, November 26, 2017
Cool Rise White Bread
My typical day rarely involves white flour...but Holidays are far from typical, especially when it comes to food. My Cool Rise White Bread is a tradition I make every Thanksgiving and Christmas, and my family LOVES it! (once you see the ingredients you will know why) Sometimes part of a healthy diet includes enjoying yourself on special occasions surrounded by loved ones, strive for moderation, but know tomorrow is a new day so just enjoy the moment...and I do. (Disclaimer: If you suffer from a Processed Food Addiction, then best to avoid). Once you try this, I bet it will be on your table from now on as well. Happy Holidays ~ in good health, paige :)
Ingredients for 3 loaves of Bread~
5 1/2-6 1/2 cups Flour (more if humid)
1 pkg dry rapid rise Yeast
1 cup Sugar
1 teaspoon Salt
1/2 stick Butter, softened to room temperature, extra chilled Butter for coating after baked
2 1/2 cups hot tap Water
Vegetable Oil
Combine 2 cups Flour, Yeast, Sugar and Salt in bowl of mixer, stir to blend. Add Butter and pour hot Water over the top, stir to blend. Beat with mixer at medium speed 2 minutes. Add 2 more cups Flour and beat at high speed 1 minute, or until thick and elastic. (you may be able to reduce time if using a Mix Master) If using Mix Master, change beater to dough hook and add enough remaining Flour to make a soft dough that leaves the sides of the bowl when kneading, continue kneading til nice ball forms, or knead by hand on floured board 5 minutes. Cover with plastic wrap and towel, let rest one hour. Uncover and punch down, divide into 3 equal parts, pat each section in rectangle on floured board, roll up tightly starting from short end, seal edges and place in greased and floured bread pan, lightly coat top with Vegetable Oil and rest in fridge for 2-24 hours, repeat with remaining 2 pieces of dough. When ready to bake, remove from fridge and let rest for one more hour. Bake at 375 for 35-40 minutes, remove and rub hot top with chilled stick of butter til nicely coated. Enjoy :)
Garlic Olive Oil
If you wantin' to be all fancy, may I suggest you take a crack at your own homemade Garlic Olive Oil. Whether stocking your own shelf or thinking about that someone who already has it all, this is one of those gifts that keeps on giving. This will last in the fridge for a month, and can be used for bread dipping, drizzled on pasta or salads, or used in cooking...or anything else your heart desires. Show off in front of your foodie friends and give this one a try! Garlic, it stinks so good ;)
Ingredients for one cup Oil~
6 Cloves Garlic, ends trimmed and shell removed
8oz/1 cup quality Extra Virgin Olive Oil
Sterilized glass container with stopper or lid
After cleaning Garlic Cloves (don't rinse with water, that can harbor microorganisms) add to small sauce pan along with Oil, bring to 180-210 degrees, then hold there another 15-20 minutes, (should be a low simmer) making sure the Cloves don't burn. (Heating ensures that botulinum spores are eradicated if any are present. In other words, don't skip this step and think you can drop a few naked Cloves in your Oil and call it a day. Tisk Tisk! Clostridium Botulinum, the microorganism that causes botulism, is present in soil, which means it can also find its way into vegetables and herbs. It's anaerobic, which means it thrives in an oxygen-free environment like Oil.) You can add more Garlic for a stronger flavor, if desired, but no more than one head or it will turn bitter. Cool mixture, remove Cloves and add to container, then pour Oil thru a funnel and seal jar. Store in fridge up to a month. Enjoy :)
Buttermilk Chicken
How can anything be that simple yet that good!? The Hubs suggested we try a new trick he came across, marinating Chicken in Buttermilk overnight. Hmmm...me thinks I likie that idear! After putting this to the test, the results were spectacular. This may be my new go-to, I've never had Chicken that moist. I would share macros but I have never discovered the exact science of calculating marinades, so your guess is as good as mine! All I know is it was all worth it! ;)
Ingredients for 5 servings~
2.5 pounds boneless skinless Chicken Breasts
1 quart Buttermilk
Gallon size ziplock Baggie
All ingredients to Baggie, rest in fridge overnight, grill per usual. Enjoy :)
Friday, November 10, 2017
Thanksgiving Tablescaping 101
Who couldn't use a few Tablescaping tips!? After all, you don't want to end up like Mother Goose where "the Dish runs away with the Spoon"...what the heck is going on in that house anyway. (...if you are a Millennial that reference may be lost on you, but trust me...I'm funny) I digress, whatever your motif, (unlike Christmas) Thanksgiving colors and decor remain relatively constant. Cornucopias of earth tones, plaids, produce, nuts, leaves, and pumpkins can all be found covering your special eating surface come November, which leads into our first tip:
1) Tablecloth. To cover or not to cover, that is the question!? What do you typically do at Holidays and special gatherings? If you are having trouble making that decision, here is something to think about, the first rule is there are no rules, it's your house so do what you love. That being said there are a few things to consider. In most cases, it depends on the state of the Table. A long tablecloth instantly improves a less-than-perfect table and adds a note of elegance for a special event, like a dinner party. Exceptional tabletops require no dressing at all. For instance, Grandpa Alley carved and built our Dining Room Table by hand and I rarely feel the need to cover it's beautiful top. Last thought, even if the surface is nothing to brag about, but the legs are to die for, then opt for a cloth with shorter sides. Bottom line, if you have a stunning table, then exercise your luxury to go "nakie", but if a cloth would enhance the look and celebration then GFI (#goforit). They say nothing beats a crisp white table cloth, but, plaid, patterned, or floral can add interest to any seasonal table decor. If you do choose a solid color, you can always add some panache by placing a themed and colorful table runner down the center. Nuff said!
2) Charging forward. Who uses Chargers, raise your hand!? You know how a mat can enhance any picture, making the perfect segway to "just the right" frame!? I know you do. The same goes for a Charger, it adds richness to any Holiday Table and is an invaluable accent to any plate. Let's just call it the co-star, and as we know those actors are what really make the play. These don't have to be expensive, you can find them relatively inexpensively at Michaels, Hobby Lobby, Tuesday Morning, Bed, Bath and Beyond or a TJ Max type store. I say "Charge On"...
3) Placemats. Just say no and slowly back away...unless you disagree with me, then we can refer back to rule number one that there are no rules and it's your house and if you want to put ugly Placemats on your special Table then GFI (go for it, remember!?)
4) Plates. You don't have to break the bank on special plates, if this is not in your budget, no worries, you can use your colored Chargers that will hold the theme, and tie in a co-ordinating cloth napkin with a pretty ring. Even if you have to mix and match plates, not to worry, if you can keep your Chargers constant. But of course, if Thanksgiving plates are available to you, by all means use them, they are such fun and I would go as far to say they make the food taste even better. It's a real occasion when the themed plates come out!
5) Napkins. Cloth is King when it comes to dinner party mouth wipers, don't skimp on this step PLEASE!!! If your table cloth is a pattern, go with a solid napkin and if your table cloth is a solid then feel free to go with a fun patterned napkin. A note about where to set the napkin, if your plates are plain then display the napkin inside a pretty ring atop the plate, but if you have invested into patterned dinnerware, fold the napkin to the side underneath the silverware, the official spot is to the left of the forks. A note about Rings, peruse Pinterest for plenty DIY projects for homemade Rings, otherwise there are ample store bought options to choose from. But I like the idea of making my own out of burlap, twine, twigs, pine cones, berries, etc. This can be very simple, but please avoid a shiny metal.
6) Silverware. I have an awesome tip that you will thank me for later,...actually you can thank me now. Here's how to remember where each piece goes and a easy trick to teach your kiddos (then you can make them set the table hence forth) ~ fork has four letters and so does the word left, so we know that the fork is always on the left with the fork you use first the farthest from the plate, that being the smaller salad fork, with the larger fork directly next to the plate. Knife and spoon have 5 letters as well as the word right, so we know that those always go on the right hand side, with the knife blade turned into the plate and closest to the plate, while the spoon sits next to the knife. How fun is that tip!?
7) Drinking glass. It goes to the top right of the plate. Glasses can be fun, formal, simple, colored or patterned...as long as you keep them full, that is the only rule.
8) Place Cards. Thanksgiving dinner often involves large numbers of family members, friends and neighbors. If you like prearranging seating accomodations, place cards are the easiest way to accomplish this without any fuss. Store-bought place cards come in a variety of designs, styles, colors, and prices. Select the ones that go with your table-setting theme. Better yet, design and craft your own using colored paper, stamps, markers, or whatever you like. Pinterest has about a million craft ideas for Place Cards, the options are only limited by your creativity.
9) Centerpieces. Thanksgiving centerpieces can be simple or complex. It's a question of personal preference. You can use something you already have, something store-bought, or a combination of the two. Candles, Leaves, Twigs, Berries, Produce, Pumpkins, Corn, Flowers, Gourds, Greenery...just make sure to leave room for the food! The other big tip is to make sure the height is less than 12 inches, I think less than that is even better, you just don't want to block the visual pattern of the guest across the table. Truly, less is more when it comes to sprucing up the middle, KISS (keep it simple silly).
10) TIMING. After the last goblin has left your front step, and the porch light goes dark, it is time to start thinking about setting the Thanksgiving Table. It is a festive display to enjoy thru out the month, so why not take advantage of your efforts and fill your home with beauty for as much time as possible.
All this being said, the real focus is to remember all of our blessings and express gratitude for the sacrifice of those who went before us, because of them we have the opportunity to celebrate by sharing our bounty. What a wonderful Holiday! In good health~paige
Please enjoy one of my favorite Side Dishes~
http://foodfitnessbypaige.blogspot.com/2017/09/butternut-and-brussels.html
Pumpkin Cinnamon Rolls
Sometimes there is a nice sweet spot between unhealthy and healthy...and I think I found it! You're welcome! I don't typically use White Flour, but for this recipe it was a must...however, that doesn't mean there isn't room to play nice and share...so supplementing with some Oat Flour fits the bill perfectly. And guess what, they turned out delicious! Each of these 24 rolls are only 110 calories, 10g net carbs and 3g protein. Now we have the opportunity for flavor, fun and healthy!
Ingredients for 24 servings~
1/4 cup 30 cal/cup Almond Milk
1 Tablespoon Sugar
1 rapid rise Yeast packet
1.5 cups White Flour
1 cup Oats, ground into powder (I used my Magic Bullet, 1/2 cup at a time)
7oz 2% Fage Greek Yogurt (reserve 2 Tablespoons)
2 Extra Large Eggs
1 cup Pumpkin
1 cup Lakanto Classic Monk Fruit~use code Paige20 at checkout for discount (sub with Sugar if desired)
1/2 cup Coconut Oil, melted
1 teaspoon Baking Powder
1 teaspoon Lite Salt
1 teaspoon Pumpkin Pie Spice
Dash Cinnamon
Dash Vanilla
- - - - - - - - - - - -
4 Tablespoons Butter, softened
1/2 cup Lakanto Classic Monk Fruit~use code Paige20 at checkout for discount (sub with Sugar if desired)
1 teaspoon Pumpkin Pie Spice
- - - - - - - - - - - -
2 Tablespoon/1oz Cream Cheese, softened to room temperature
2 Tablespoons Yogurt (from reserved ingredients above)
1/4 cup Lakanto Confectioners Monk Fruit~use code Paige20 at checkout for discount (sub with regular Confectioners if desired)
- - - - - - - - - - - -
Parchment Paper
Pam or Coconut Oil Cooking Spray
Heat Milk in microwave for 20-30 seconds in large mixing bowl, stir in Sugar and Yeast til thoroughly combined, let activate for 15-20 minutes. Add remaining set of first ingredients, beat with mixer til well blended, dough will be wet, cover with kitchen towel and rest for an hour. Meanwhile, mix second and third ingredients and set aside. Tear off large piece of Parchment and spray with cooking spray, add half of dough and pat into large rectangle about 9X13ish, spread with half of Butter mixture, roll long side lengthwise and slice into 12 equal disc's, and lay in Parchment lined baking dish, repeat with remaining dough. Let rest another hour, then bake at 350 for 30 minutes. When cool, frost and Enjoy :)
Healthy Thanksgiving Tips
You know it's coming, I know it's coming, the entire United States knows it's coming,...so why not just deal with it, get organized and "get 'er dun"! ....no, not folding the laundry, Thanksgiving silly! And, with a few helpful hints, we can make it a happy healthy holiday for all...(
Let's start where it all begins, the first course of course. I always offer a beautiful green garden salad, then have some savory Salad Dressing options available. NOT EVERY SINGLE DISH HAS TO BE A CASSEROLE FILLED WITH FAT AND SUGAR. That being said, have a few, just not all. That's why I like to offer some fiber filling options for "pre-gaming" to what we all know comes next in American tradition...(let's just see if any NFL Football players "take a knee" during Thanksgiving...didn't think so. I think they will be happy and proud to be an American and just "take a seat" at the food filled table...I digress). Continue reading for other options that might be fun to incorporate into the feast. So let's get started:
Salad: many options are available to fill your bowls, but here are a few things that I love to include: Romaine, Spinach, Kale, Arugula, shredded Brussels Sprouts, Carrots, Bell Peppers, Green Onions, Broccoli, Cauliflower, Cucumber, Cherry Tomatoes and Cilantro. Pick a few of your favorites and give them a big mix, it makes a lovely presentation on any table. Offer a Blue Cheese, Balsamic, Vinaigrette, French or Ranch and all your bases should be covered. If you want to add cheese, nuts, beans,eggs, black olives, pasta, seeds, berries, avocado, bacon crumbles or croutons, then knock yourself out!
http://foodfitnessbypaige.blogspot.com/2017/11/weeklong-garden-salad.html
Pumpkin Cinnamon Rolls: are you open for a new twist on a dinner roll!? Swap a little butter for a healthy take on frosting and just see if it doesn't tickle your belly! (if you're scurrred of change, no worries, just eat these later...they are that good) If you prefer these make an awesome breakfast option as well.
http://foodfitnessbypaige.blogspot.com/2017/11/baked-oatmeal-pumpkin-rolls.html
http://foodfitnessbypaige.blogspot.com/2017/11/pumpkin-cinnamon-rolls.html
Sides: again, not every single dish has to be a casserole filled with fat and sugar. Offer your traditional tried and true grandmas recipes, but have a few healthy choices to enjoy as well. Such as:
https://foodfitnessbypaige.blogspot.com/2018/11/low-carb-cranberry-sauce.html
http://foodfitnessbypaige.blogspot.com/2017/11/brown-sugar-carrots.html
http://foodfitnessbypaige.blogspot.com/2017/11/savory-green-beans.html
http://foodfitnessbypaige.blogspot.com/2017/11/cream-cheese-mashed-potatoes.html
http://foodfitnessbypaige.blogspot.com/2016/03/sweet-potato-vs-sweet-potato.html
Turkey: It's really all about the Turkey, am I right!? Sorry to all you wonderful sides, this meals main course is the main focus. Everybody has their opinion on what is the best way to prepare the most popular meat in town during the month of November, that being said, I think you will be intrigued by my secret recipe that has been handed down for generations! Tried and true is what I do!
http://foodfitnessbypaige.blogspot.com/2017/11/thanksgiving-turkey.html
Pumpkin Pie and Dessert: after the bigggggest meal of the year, do you really need to follow it with the biggggest dessert you can find!? Since we are all usually miserable when there is nothing left but a naked Drum Stick, may I offer a couple of lighter ideas for the traditional Pumpkin Pie!?
http://foodfitnessbypaige.blogspot.com/2017/11/sugar-free-pumpkin-pie.html
http://foodfitnessbypaige.blogspot.com/2016/11/pumpkin-pie.html
https://foodfitnessbypaige.blogspot.com/2019/10/olive-oil-pumpkin-cake.html
https://foodfitnessbypaige.blogspot.com/2015/11/healthy-pecan-pie.html
https://foodfitnessbypaige.blogspot.com/2018/11/pecan-pie-cake.html
https://foodfitnessbypaige.blogspot.com/2018/11/carrot-mug-cake.html
https://foodfitnessbypaige.blogspot.com/2018/11/mock-apple-crisp.html
https://foodfitnessbypaige.blogspot.com/2018/11/cranberry-orange-mug-cake.html
Lastly, here are a few tips to navigate the Holidays:
1. Fill up on fiber and protein rich foods: When you go to a party look for the veggies, beans, and lentils, and lean protein foods like eggs, chicken, turkey, grass fed beef, and pork. Vegetables have fiber that will fill you up and nutrients you need to thrive. Eat less fried foods, processed meats, foods with sugar, and cheeses.
2. Keep moving: Eating well and exercising go hand in hand to maintain weight. Find time to work out at least four times a week. This includes cardio, strength and flexibility exercises. Any activity you like to do that will get your heart pumping and build lean muscle. Don’t know where to start? Take a long walk after dinner, check out Youtube videos, or join a class with a buddy to keep that motivation going.
3. Bring Your Own Food: Going to a place that might not have any healthy options? Bring your own dish. Veggie platters, or a vegetable based entree will fill you up with fiber and protein.
4. Drink Liquor In Moderation: I am not going to tell you not to drink (I don't, but you do you boo), but I would recommend to stick to 1 drink a day if you’re a woman and 2 drinks if you are a man. Too many drinks will increase your waistline along with your risk for type 2 diabetes, cancer, and heart disease. So if you are conscious of carbohydrates and calories you can try to stick with vodka, rum, gin, tequila, whiskey, scotch, and brandy. Use lime and seltzer instead of sugary mixers like juices or tonic. Want to avoid those holiday hangovers? Stay hydrated with water and stick to clear liquor.
5. Watch Your Sugar: Sugar is abundant this holiday season in everything from cookies and cakes to candy canes, pies, and even entree and side dishes. Too much can increase your waistline and also put you at risk for heart disease, type 2 diabetes, cancer, and dementia. One teaspoon of sugar is equal to 4 grams of sugar. This can add up pretty quickly, so be sure to check food labels and try to stay below 25 grams (6 teaspoons) a day.
6. Plan Ahead: If you know you’re going to a party tonight plan your meals for earlier in the day so you are eating whole nutrient dense foods that will satisfy your hunger. Foods like almonds, walnuts, pumpkin/sunflower seeds, avocados, or plain yogurt are great snacks to eat before your event later in the day.
7. Give In To Your Indulgence: The last thing you want to do is deny yourself a treat during this season. Make it something special that you may not be able to have any other time of the year.
8. Watch Your Portions: Portion distortion is alive and well in our society. Fill up on nutrient rich foods like vegetables. Eat much smaller portions of sweets, treats, and other indulgent foods. One trick is to use a small plate and wait 20 minutes until your brain knows your stomach is full.
https://foodfitnessbypaige.blogspot.com/2017/11/thanksgiving-tablescaping-101.html
Happy Thanksgiving from me to you, all the best this Holiday Season~In good health, paige :)
Baked Oatmeal Pumpkin Rolls
There are so many options to explore when it comes to Pumpkin! Thankfully, I've discovered another one. These little individual delights are the perfect grab and go for breakfast or a healthy snack, ...or let's face it, dessert! If you are looking for Gluten Free and low Sugar, then you will love each of these 24 yummies for 104 calories, 6g net carbs and 3g protein. Pumpkin for days :)
Ingredients~
2 cups Gluten Free Oats, ground to powder (I used my Magic Bullet)
1/4 cup 30 cal/cup Almond Milk
1 Tablespoon Sugar
1 package rapid rise Yeast packet
7oz 2% Fage Greek Yogurt (reserve 2 Tablespoons)
2 Extra Large Eggs
1 cup Pumpkin
1 cup Lakanto Classic Monk Fruit~use code Paige20 at checkout for discount (sub with Sugar if desired)
1/2 cup Coconut Flour
1/2 cup Coconut Oil, melted
1 teaspoon Baking Powder
1 teaspoon Pumpkin Pie Spice
1 teaspoon lite Salt
Dash Cinnamon
Dash Vanilla
- - - - - - - - - - - -
4 Tablespoons Butter, softened
1/2 cup Lakanto Classic Monk Fruit~use code Paige20 at checkout for discount (sub with Sugar if desired)
1 teaspoon Pumpkin Spice
- - - - - - - - - - - -
2 Tablespoons (1oz) Cream Cheese, softened
2 Tablespoons 2% Fage Greek Yogurt (use reserved Yogurt from above)
1/4 cup Lakanto Confectioners Monk Fruit~use code Paige20 at checkout for discount (sub with Confectioners Sugar if desired)
- - - - - - - - - - - -
Parchment Paper
Pam or Coconut Oil Cooking Spray
Grind Oats in Magic Bullet in batches or food processor. Meanwhile, heat Milk for 20-30 seconds in microwave safe bowl, stir in Yeast and Sugar til well combined, let activate 15-20 minutes, add to large mixing bowl along with rest of first set of ingredients, beat with beaters til fully incorporated, batter will be soft and sticky. Cover with dish towel and rest for one hour. Meanwhile combine the next two sets of ingredients and set aside. Tear off large sheet of Parchment Paper and set on counter, spray with Cooking Spray, add half the dough to center and pat into large rectangle, about 9X13 ish, spread with 1/2 of the Butter mixture and roll up lengthwise and slice into 12 equal discs and add to Parchment lined cake pan, repeat with remaining dough, let rest one more hour. Bake at 350 for 40 minutes. Remove and cool, add Frosting mixture to zip lock baggie, snip corner, and decorate as desired. Enjoy :)
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