Showing posts with label mason jars. Show all posts
Showing posts with label mason jars. Show all posts

Wednesday, March 25, 2015

Save time and money with this quick breakfast tip


An easy way to save money on breakfast is to eat pancakes/waffles instead of cereal. To make this easier you can premix multiple batches of the dry ingredients and store them in zip lock bags or mason jars in your pantry so they are ready to use in the morning. Simply leave a post-it note on the back of pantry door, a piece of masking task on the mason jar or just write on the bag stating the remaining wet ingredients to add.


 Another way to save time and money is to make a double batch and put the leftover raw batter into the refrigerator to use the next day. I even leave the scoop right in the bowl to decreased dishes. Just don't stir the batter the next day or you will end up with flat pancakes.


Another time saver: Use a griddle to make multiple pancakes at once.

Don't like pancakes or waffles? That is because you haven't tried these chocolate pancakes with strawberry sauce (think chocolate covered strawberries!). The strawberry sauce is really what makes them special!

We have found that our favorite pancakes are nontraditional pancakes such as our Chocolate Pancakes, Carrot Cake WafflesZucchini Pancakes and Pumpkin Pancakes.

Heart Healthy Recipe


These chocolate pancakes are great for breakfast or dessert! Click here for the recipe.





Healthy Chocolate Pancakes/Waffles with Strawberry Sauce or Chocolate Syrup
Author: Dr. Janet with modifications from Practically Frugal Family
Click here for a printer friendly PDF
Servings: 8
This chocolate pancake/waffle is great for breakfast or dessert! For breakfast I would recommend reducing the brown sugar and chocolate chips  and topping with strawberry sauce or applesauce to make it healthier. Although these pancakes have more sugar than a normal pancake I don't feel too bad eating them because I don’t use maple syrup (aka pure sugar). And for dessert pancakes, if you have a sweet tooth like me, I recommend adding a little more chocolate chips and a scoop of ice cream.
Ingredients:
Pancake/Waffle Mix:
  • 1 ½ cups whole wheat flour (healthy upgrade: replace up to ¾ cup with old fashion oats)
  • ½ tsp baking soda
  • 1 ½ cup milk, almond milk, rice milk, etc
  • ½ tsp apple cider vinegar
  • 1/3  cup unsweetened cocoa powder
  • ¼ cup semi sweet chocolate chips (⅛ cup for healthier breakfast; ⅓ cup for rich dessert option)
  • 1/3 cup brown sugar (can reduce and replace all or some with sucanat for a healthy upgrade)
  • ¼ cup oil (we use coconut oil; healthy upgrade replace with applesauce = makes a denser pancake but tends to stick to the pan more; I like the dense applesauce version the best but John likes the fluffy oil version better)
  • ½ tsp vanilla extract
  • ¼-1/2 cup boiling water (or coffee - we have not tried it but we assume it would be good!)
Strawberry Sauce (Breakfast)
  • 1lb fresh or frozen strawberries (or more)
  • 1-1.5 Tablespoons sugar of your choice
Chocolate Syrup (Dessert)
  • ¼ cup unsweetened cocoa powder
  • ¼ cup pure maple syrup
  • 1/8 cup milk, almond milk, rice milk, etc
  • ½ tsp vanilla extract
Directions:
Pancakes:
  1. In a small bowl, whisk together milk and vinegar and let mixture stand for 10 minutes.
  2. In a medium size bowl, mix together the flour and baking soda and set aside.
  3. In another small bowl, combine the cocoa powder and chocolate chips and add ¼ cup of boiling water (or coffee). Mix chocolate mixture until a smooth consistency (add more boiling water as needed).
  4. Whisk the soy milk mixture into the chocolate mixture. Whisk in the brown sugar, oil, and vanilla. Slowly, whisk in the flour mixture.
  5. Heat a large greased pan/skillet/waffle iron on medium. Cook pancakes until the pancake batter is not gooey and the both sides of the pancakes are slightly dark brown.
Strawberry Sauce:
Slice fresh strawberries into a bowl and sprinkle with sugar. Allow to rest and become juicy before serving. If using frozen strawberries, place strawberries and sugar in a blender and blend until smooth.
Chocolate Syrup:
In a small pot, whisk together cocoa powder, maple syrup, milk, and vanilla over medium until a smooth consistency. Keep the syrup warm until the pancakes are ready to be served with a drizzle of chocolate syrup!
Optional: Top with sliced strawberries and/or dust with powdered sugar for an added touch.
Dessert version: spread a layer of peanut butter on waffle, place a scoop of ice cream on top and drizzle with chocolate sauce! YUM!

Soaking version (Healthy Upgrade): Combine flour, milk, and apple cider vinegar in a large bowl and place in warm place or in oven (turned off) with oven light on for 12-24 hours. In the morning sprinkle with baking soda and gently mix. Make chocolate mixture and whisk in brown sugar, oil, vanilla. Slowly whisk into flour mixture.


PFF

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Monday, March 9, 2015

7 Ways to Use Veggie Broth (Two recipes included)


Now that you have a stockpile of veggie broth from using all of your veggie straps, you are probably thinking, “What am I going to do with all of this?!”  We’re almost drowning here because we have made over 16 quarts of veggie broth for free in the past three weeks since we posted about how to make veggie broth from veggie scraps. If you missed my post click here.




What to do with your veggie broth:

1) Make soup: 

The easiest way we have found to use a lot of veggie broth is in our soups. When we were first married my husband hated soup but now we eat soup almost every week especially in the winter. Once we started trying to eat healthier, soups became an easy way to incorporate a lot of vegetables into our diet. Soups are also easy to freeze, reheat, pack for work, and put in a crock pot or thermos for road trips or weekend getaways.
Just today I grabbed a mason jar full of our Spring Asparagus Broccoli Soup from the freezer to put in my lunch because I didn’t have enough leftovers for hubby and me.

These are the mason jars we like the best. 

2) Make more soup


When we stay at a hotel for the weekend we like to take a crockpot full of uncooked soup that we can simply plug in when we arrive and it is ready for lunch the next day. The same thing works well for a weekend trip visiting friends or family because then you have an already prepared meal or side dish to supplement a meal to offer your hosts 


3) Make even more soup such as this Black Bean and Sweet Potato Soup


Black Bean and Sweet Potato Soup
Author: Two Peas and Their Pod with modifications by Practically Frugal Family
Click here for a printer friendly PDF
1 Tablespoon olive oil
1 red onion, chopped
3 cloves garlic, minced
1 large sweet potato, peeled and chopped (we use 2 and we don’t bother peeling them)
1 roasted red pepper, chopped
2 cans (15oz) low sodium vegetable broth (we use homemade veggie broth)
2 cups water (we omit because we like our soup thicker with more flavor)
3 cans low sodium black beans, rinsed and drained (we soak and cook dry beans ahead of time)
3 cans diced tomatoes with green chilies (we used frozen or canned tomatoes from our garden and add 3 cans of store bought green chiles)
1 Tablespoon chili powder (we like more! probably almost double)
2 teaspoons cumin (we like more!)
Dash of red pepper flakes (again, we like more! lots more!)
½ bunch of cilantro, chopped
salt and pepper, to taste (remember homemade veggie broth does not contain salt so you will need to add more than you except)


Directions:
  1. In a large soup pot, heat the olive oil. Add the onion and cook until tender. Add in the garlic and cook for about 2 minutes.
  2. Stir in sweet potato and roasted red peppers. Cook for 5 minutes.
  3. Add in the broth, water, black beans, and tomatoes. Stir well.
  4. Add the chili powder, cumin, and red pepper flakes. Stir and toss in the cilantro. Stir again. Let the soup simmer on medium low for 30 minutes, or until the sweet potatoes are soft. (We like using our crock pot- After sauteing onions, sweet potato, and roasted red peppers add all ingredients to crock pot and cook on low for 4-6 hours)
  5. Season with salt and pepper and serve hot.


**You can garnish the soup with cilantro, avocado slices, cheese, tortilla chips, and/or sour cream. To freeze-cool completely and put the soup in freezer safe containers.


But lets be real not everyone likes soup or maybe you are just sick of eating soup. Here are other ways you can use your veggie broth:

4) Cook rice, quinoa, or any other grain in veggie broth instead of water (Here is a great example Quinoa Fried Rice)

5) Water saute” your vegetables (“How to water saute your vegetables” post coming soon)

6) Cook dry beans in veggie broth instead of water

7) Use in place of chicken or beef stock (it will change the flavor of your dish some). 


Be creative and comment below ways you have found to use your nutrient-dense free veggie broth.  

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Creative ways: Add to a green smoothie
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