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It has been so hot lately here in Atlanta as I’m sure it has been everywhere! Anyway, since it’s too hot to play outside all day, Alice has been on a cooking, baking, experimenting kick. Recently, she felt like we also needed a break from the heat so she came up with this amazing little Strawberry Lemonade and it is SO good. It really is probably one of the best cool treats I have had in awhile. It’s reminiscent of King of Pops amazing Raspberry Lime Popsicle but possibly even better.  And, this drink is even good with a little extra something in it (like vodka) for the adults for a fun summer gathering. I may have tested that out, but that was mainly just for y’all. You can’t say I’m not dedicated to this site. 

Anyway, we hope you like this Strawberry Lemonade!

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I really don’t think the ice cream man can deliver anything half as tasty, or that makes you feel so good!! 

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Tate is definitely reaping the benefits of Alice’s new found cooking/baking hobby…

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Strawberry Lemonade Treat
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Ingredients
  1. 1 cup frozen strawberries
  2. 1/4 cup lemon juice
  3. 1 cup water
  4. 3 drops stevia
  5. 1 tbsp coconut sugar
Instructions
  1. Blend all ingredients together well.
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I just got home from work, and my daughter exclaimed, “this is THE BEST thing I’ve made so far!!!” That’s a big statement from a little girl, but this little girl can bake. Some of her favorites include molten lava cakes, granola balls, ice cream and chocolate pie. And while I haven’t tried her new favorite yet, between you and me, there is no way that it’s better than her chocolate pie. It’s amazing. Anyway, since watching the show Master Chef Jr,. she has really gotten into baking lately, and recently decided she wants to start her own baking business. She is going to start out small by selling treats locally, and is really excited about it. In order to get some direction, I posted on my Facebook page to find out what people would want to try. The thing that came up time and again was interest in a healthy breakfast/snack. She took this direction as a direct challenge, and this is what she came up with.

Edit: Okay, I just tried the cake. It is unbelievable, and I’m totally addicted. Really. Like, she has to sell all of this bread or I’m going to eat ever last bit of it. And with less than 10 grams of sugar per serving, protein and good healthy fats, both parents and kids will be happy with this one….

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What is fun about this bread is that there are so many different possibilities of variation. You could add raisins and have cinnamon raisin bread or chocolate chips or add nuts or use seed/hemp hearts for extra nut-free protein, or make it nut free using a good sunflower seed butter (but it will turn green, which can be fun, unless you add some lemon juice). Anyway, I hope y’all love this breakfast bread as much as we all do!!

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Breakfast bread
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Ingredients
  1. 1 cup creamy cashew butter (you could also use almond or sunflower seed butter)
  2. 4 eggs
  3. 1/2 cup maple syrup
  4. 1/2 tsp sea salt
  5. 1/2 tsp baking soda
  6. 2 tbsp cinnamon
Instructions
  1. Preheat oven to 325F.
  2. In a large bowl, add all ingredients.
  3. Use a hand blender to blend all ingredients together well.
  4. Grease bread 5x9 bread pan.
  5. Pour batter into pan and cook for 55-60 minutes or until you stick a butter knife in the bread and it comes out clean.
Notes
  1. If you don't have a hand blender, then you can mix the wet ingredients in medium bowl and the dry ingredients in a small bowl. Next, add the wet ingredients to the dry until well combined and continue to follow directions above.
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  • barb - Hi! This bread looks amazing! Is there supposed to be flour in the list of ingredients? Thanks!ReplyCancel

    • landriav - The cashew (or nut) butter acts as the flour. ๐Ÿ™‚ReplyCancel

  • Nicole D. - I had all the stuff on hand so I just pulled it out of the oven. It’s really good! So good that my 4 yr old asked for more, my picky 6 yr old finished a big slice and my French husband (think bread snob) loved it and commented that it was really good several times.

    Impressive!ReplyCancel

    • landriav - Awesome!! So great to hear Nicole. Thanks for sharing!ReplyCancel

  • Hannah Cousar - Hi Alice,
    This is amazing bread. Olivia, Sarah Campbell, Jack and Clegg came home and told me all about it. We bought all ingredients and made it! It is delicious and such a great idea for protein in the morning! Thank you for introducing us to this and for being such a great creator of wonderful food. Keep working hard on your business..we will be your customers!ReplyCancel

    • landriav - You are so sweet Hannah. Your comment made Alice’s day!! Thank you for taking the time to post. Love that they loved the bread and love even more that our girls have gotten to know each other better this summer! Cant wait for then to all bake together!! Thanks again for your note!!ReplyCancel

  • Rebecca - What temperature in centigrade should the oven be?ReplyCancel

  • Kerry - Could you tell me what the carb and sugar count is pleaseReplyCancel

    • landriav - Hi Kerry, the sugar count is about 9-10 grams per slice. And you could always use less sugar if you would like. I am not sure of the carb count but the only real carbs would be from the sugar. Hope this helps a little!ReplyCancel

  • Elizabeth - Ur recipe is unbelievable amazing!!!! The bread is Bread!!!!! Genius….I am very thankful!! Can’t wait try the rest of ur menu! I did try another version by adding raisins answer walnuts and substituting the second aT. Of cinnamon with half T. Each ginger and nutmeg….I’m in love.ReplyCancel

    • landriav - Awesome Elizabeth! So great to hear. And I love your combination. Sounds amazing!ReplyCancel

  • Ashley Andrews - Hey Alice and Landria! It’s Ashley from NC. Bread in oven as we speak. It seemed like a lot of cinnamon so I did two tsp instead and added chocolate chips, of course. I can’t wait to try it!! I will let you know. Oh, and I used almond butter because that is what I had. Hope it’s ok. Thank you Alice for your creativity and for giving me ideas for my three girls, ages 11, 9, and 1!! trying to get them off the cereal and waffles and offer them something with protein!!ReplyCancel

    • landriav - You are cute Ashley! Thanks so much for your note. Alice loved it!! I hope the bread turned out great. We thought 1 tbsp of cinnamon would be too much too but we tried it and loved it that way and we aren’t crazy cinnamon people. And almond works well too. We just prefer the taste of the cashew butter (in baked goods) a touch better. Hope you and your family are having a great summer and doing well!!! Thanks again for taking the time to share with us! ๐Ÿ™‚ReplyCancel

The best gift I ever got my husband was a Big Green Egg about 8 years ago. It was definitely a win-win. He loves to grill, and we love to eat everything he makes on the grill! But as much as we, well, actually just Scott, cook(s) on the grill, we never made wings and I have no idea why.  That was such a mistake but glad we have rectified it. 

Anyway, as some of you may know, once I find something I love, I tend to make it over and over and over again. Lately, my obsession is wings. While I’ll bake these wings from my book often, it’s hard to compare with Scott’s wings on the grill. They are so CRISPY and tasty and even good leftover the next day!

There are many fun wing varieties but to keep it nice and simple, this is Scott’s go-to recipe. I hope you guys love it as much as we do! Happy summer grilling!!

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Clearly Tate loves them….I think he got a hold of about 7 before we even sat down to dinner. 

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Scott's Buffalo Wings
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Ingredients
  1. 3 lbs buffalo chicken wings
  2. 1/3 cup Tamari gluten free soy sauce
  3. 1 tbsp sea salt
  4. 2.5 tsp garlic powder
  5. 2 tsp onion powder
  6. 2 tsp white (or black) pepper
Instructions
  1. Light your grill and let it get to 350-400 degrees.
  2. If you're using a Big Green Egg, put bricks under the grate to raise it higher.
  3. In a large metal bowl, place chicken wings and tamari.
  4. Use your hands to make sure wings are thoroughly covered with tamari.
  5. Then in a small bowl, add your salt, pepper, garlic and onion powder.
  6. Then pour the seasoning in the bowl of chicken and use your hands to combine and make sure it's evenly coated with the dry rub.
  7. Cook until golden brown.
Stir It Up! http://stiritup.me/

Two things I love to cook with are Whole Foods (or Trader Joe’s) pre-cut cabbage and grass-fed ground beef. Both are so simple to cook with and super tasty.   On a Thursday night, I can quickly make taco meat with grass-fed ground, a jar of salsa, cumin, salt, and onion pepper, and I’m done. Add some good guacamole and corn tortillas for the kiddos, and we are good to go!

Or, with the ground beef, I also love to make a good stir fry such as this or this. Again, easy peasy, and they are quick and satisfying!   

With the cabbage…

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I love cabbage because it just feels hearty to me. And, it soaks up flavor very well. If I can find some pre-cut cabbage (or I’m not sure lazy and cut some myself) and a rotisserie chicken, I have at least 4 simple tasty meals that I can quickly throw together. They include:

Chinese Chicken Salad – Good refreshing salad.

Houston’s Chicken Salad – For the leftovers,  I love this dish heated up.

Warm Buffalo Chicken Slaw – If you like Buffalo wings, you’ll love this!

BBQ Chicken Slaw – One of our new favorites!

Today, I decided I need a little bit of a change. And probably because it is the last week of school, I really didn’t want to put much effort into a meal. Alas, I still needed to make something that I could have around for lunch or breakfast for the next few days for myself so I decided to mix together my cabbage and ground beef. So I came up with this Curry Beef and Cabbage recipe. To be honest, my kids didn’t love this one (they didn’t hate it either, just “not their favorite”), but I sure did!! Good thing I made it for myself anyway. ๐Ÿ™‚

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It was a nice change and I really loved it with some of my favorite pumpkin seeds on top. 

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Curry Beef Cabbage
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Ingredients
  1. 2 lbs grass-fed ground beef
  2. 1-2 container of cabbage so about 8-10 cups shredded (I used 2 containers as I wanted to have extra to freeze)
  3. 1 tbsp fresh ginger or 1 tsp ground ginger
  4. 2 tsp onion powder
  5. 2 tsp curry powder
  6. 4 garlic cloves, minced
  7. 1 tsp coriander
  8. 1 tbsp sea salt (I used a bit more but I love a good salt)
  9. pepper to taste
  10. 3-4 tbsp olive oil for drizzling on afterwards
  11. 2 tbsp coconut oil
Instructions
  1. Take coconut oil and heat it in pan on medium high until it starts to melt.
  2. Add garlic and cabbage and allow it to cook until the cabbage starts to soften.
  3. Then set that aside in a large metal or glass bowl.
  4. Next, cook the ground beef until it's done.
  5. Add the cabbage back in if there is room in your pan, or you can add the ground beef to your large bowl (that's what I did since I used extra cabbage).
  6. Then add the spices and olive oil and stir together until it's well blended.
Notes
  1. Edited June 16th: I made this without curry, coriander and ginger and loved it, actually even more, with just lots of garlic and onion powder and extra olive oil. It was so good and something I won't get sick of quickly since the spices are so simple!
Stir It Up! http://stiritup.me/
 
 

 

My husband and I have always joked about my eulogy. He has always promised me that the first thing he would say is, “If she ever offended you, she is sorry and didn’t mean to. She was just face-blind.”

Recently a friend of mine said that her buddy asked “why does she (“she” being me) act like she doesn’t know who I am?”. It really bothered me to hear that. And then I thought, oh my gosh, how many others think the same?! That made me feel even worse because I would never want to hurt someone’s feeling or seem unfriendly. That’s just not me.

I’ve always said (to myself) that this blog is not about me. But, if I can save some feelings, then I want to take advantage of the fact that I do have a blog, which is a good place to share this really embarrassing tidbit about myself…

I have a mild form (mild because I can remember my husband’s name–kidding, kind of.  No it’s really not that bad), of face blindness. If you’ve never heard of “face blindness” it’s an abnormally hard time remembering faces. Many faces seem almost unrecognizable, even after seeing them, working with them, or meeting them, and sometimes repeatedly but only sometimes.  I know we are all bad with names (well most of us), but this is a little different. I may remember your face after meeting you just once, or it may take a few times to actually stick. But if I have known you for awhile, please don’t feel like you have to wonder if I know you or come introduce yourself to me. Nothing has changed, except for my confession. 

Anyway, you don’t need all of the crazy details and history but I wanted y’all to know that I am so so sorry if I have ever not recognized or remembered you. It’s nothing personal, it’s just, well, unfortunately a part of me.

It feels good to get it out there so hopefully some people will read this and say “Ohhhh, that makes total sense!!”. But others may think I’m just a nut job for even posting this. Now you know a little more about me, for better or worse! And, please if I’ve known you for awhile, then I know you. No need to reintroduce yourself to me next week. It’s bad, but it’s not THAT bad. 

Nice not having to wait till my eulogy to admit that. One benefit of a personal blog I suppose?

Okay, on to something that does stick! And, while I don’t eat almonds anymore (like I said, I wrote this post years ago) I still wanted to share it and the recipe so the paragraph below is old but still pertinent. Oh how I miss almonds…

I’ve heard about making my own almond but just never took the time. Now that I have some, with less phytic acid and easier to digest (due to soaking and roasting) I am completely addicted. It reminds me of the Naturalmond which I love, but it was cheaper, and again, I love that the nuts are soaked in my almond butter! And it’s so easy to make! 

 

Homemade Almond Butter
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Ingredients
  1. I've heard about making my own but just never took the time. Now that I have some, with less phytic acid (due to soaking and roasting) I am completely addicted. It reminds me of the Naturalmond that I love, but it was cheaper, and again, I love that the nuts are soaked so it is easier to digest!
  2. 3 cups almonds (we like unsalted and roasted)
  3. 1 tsp honey
  4. 1 tsp salt
  5. 1/4 tsp vanilla
Instructions
  1. Place the almonds in a food processor and blend until smooth. Pulse until they become the consistency you would like so from crunchy to smooth. You can process for as long as 25 minutes to get it really creamy. Stop and scrape the sides as needed.
  2. Transfer the almond butter to a sealed glass jar, and store in the fridge for up to 3 weeks.
Notes
  1. Works better in food processor than a Vitamix or other high speed blender.
  2. If you soak them, be sure to dehydrate them completely then blend. They also blend better while warm and the taste is to die for!
Stir It Up! http://stiritup.me/