Homemade Red, White and Blue Ice Cream

I’m still down in Mexico, I return on the 21st, and I leave you with one last goodie to cool yourself off this summer. Enjoy!

Ice cream is by far my favorite treat. Especially when it has Reese’s cups in it. However, as I’ve cut back on sugar, the ice cream I can get when I’m out is now far too sweet (including the Reese’s). Therefore, I just make my own.

Homemade Red, White and Blue Ice Cream (Makes about 6 cups)

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This naturally sweetened ice cream will be quite refreshing on a hot summer’s day.

  • 2 egg yolks
  • 1 tbsp vanilla
  • 1 1/2 cups raw cream
  • 1 cup coconut milk
  • 1/2 cup milk
  • 1/2 cup blueberries
  • 1 cup strawberries
  • 1 tbsp coconut milk
  • generous pinch of salt

1. Whisk the egg yolks with the vanilla for at least a minute.

2. Add the cream, coconut milk and regular milk and whisk to combine.

3. Make the ice cream per your ice cream maker directions.

4. While the ice cream is churning, add your berries with a little bit of coconut milk to a blender and puree.

5. When the ice cream is almost done, add your pureed berries. When the ice cream has reached desired consistency, remove from maker and enjoy!

Note: if you’d like to sweeten it, add your favorite sweetener to the eggs and whisk together.

Tuesday Trainer

I’m excited to announce that I finally got back on board with Tuesday Trainer this week! Before I left on Friday, I took a few minutes to film my move and upload it. Although I probably won’t be able to view the actual workout until I get back, I’m very excited about this week’s theme (and will probably need the workout after a week of feasting in Mexico :)).

To check out my move, head on over to Lindsay’s List and check out this week’s workout!

lindsayslist.co-tuesday_trainer

Hungry Farmer Egg Muffins

While I’m off playing in Mexico, I thought you might be interested in seeing some new recipes I’ve created. Enjoy!

As you might know, I’m a farmer’s wife. That can mean a lot of different things to people, but the main thing it means to me is that I have a very hungry man to feed every day. Not only do I need to feed him, but I need to feed him well. He needs to get filled up in the morning so that he has enough energy to work until lunch. That means a bowl of cereal for breakfast isn’t going to cut it (especially since he could easily consume 5,000-6,000 calories a day and still never gain a pound!).

Since I’ve been eating more Swiss Paleo-ish, I’ve come across quite a few recipes for different versions of egg muffins that have tons of protein and fat, which is exactly what my honey needs to fuel his hard work. I decided to whip something up with the ingredients I had on hand and this is what I came up with.

I made these muffins a few weeks ago for the first time. Since then, I’ve made it another two times, changing the recipe a little each time. I don’t really like to measure things, so this is all sort of an estimation. It’s also a super adaptable recipe, so just throw in whatever you have!

Hungry Farmer Egg Muffins (Makes 12 muffins)

This nutrient- and calorie-dense breakfast is sure to fill you up and fuel whatever you have to tackle for the day.

  • 1/2 to 1 lb breakfast sausage, cooked
  • 8-10 eggs
  • 1/2-3/4 cup cream or milk
  • chopped spinach
  • salt and pepper
  • cheese
  • potatoes- optional
  • coconut oil

1. Grease your muffin pan if necessary.

2. If using the potatoes, grate them into thin strings and saute in coconut oil or butter. Season with salt and pepper and place in the muffin cups, filling only about 1/4 of the cup. Bake for about 5 minutes at 350. Feel free to grate a little cheese over top of them.

3. Whisk the eggs with the cream or milk. Add the chopped spinach and seasonings. Add grated cheese if desired (it can add different flavors depending on what type you use, which is nice to change it up a bit).

4. Once your egg mixture is all whisked together, add the cooled sausage and mix again.

5. Pour egg mixture into cups and bake at 350 until they puff up and are no longer jiggly.

6. Let cool, then transfer to a sealed container and store in the refrigerator.

7. To heat up, I recommend cutting each muffin into four pieces and then microwaving for 45-60 seconds.

Another variation: leave out the potatoes and use the cooked sausage with cheese on top as the “crust.” Then pour the egg mixture over top and bake.

What’s your favorite filling breakfast?

“Knee deep in the water somewhere…”

I absolutely love Zac Brown Band. My honey proposed after one of their concerts, and we played the song “Toes” as the last one at our wedding as a little send-off for our honeymoon in Mexico.

And now, one of their newer songs “Knee Deep” will serve as this year’s send-off song as we are headed to Mexico for the week!!!

That’s where my honey and I will spending the next week 🙂

Last year, our friends who got married came back from their honeymoon and said they bought a timeshare. They asked if we wanted to vacation with them next year somewhere, and of course we said yes! So technically, this trip has been a year in the making. We are so damn excited to go relax and not worry about anything for a little while (except if the tide is going to reach our chair…).

We are heading up to Baltimore tonight because we are flying out of BWI tomorrow morning. I haven’t started packing yet and am sort of dreading it. I’m only taking a carry-on, so we’ll see how I’m able to fit everything in there. I think my honey is going to have to give up some of his suitcase space for my shoes!

While I’m away, I’ve actually set up a few posts for the week (shocking, I know), so check back in on Sunday, Tuesday and Thursday (maybe another day too if my brother gets me a new recipe in the next few hours!).

I’m hoping/praying/crossing my fingers that we will have wireless (for free) at the resort so I can stay connected on my phone and share some photos via Instagram (@eathealthybehappy). We’ll see.

I plan to take oodles of pictures while we’re there so look for a big recap post on the 22nd or 23rd. So far we’ve planned on touring some ruins, swimming in some underground rivers and just laying around the resort. It’s going to be pretty amazing, no matter what we end up doing though 🙂

Have a great week!!

Have you been to Mexico? What part?

3 years and still going strong

A few weeks ago, my honey and I celebrated our third wedding anniversary. As cliche as it is to say it, where did the time go?

I feel like it was just yesterday we danced our first dance to the most beautiful song (which my honey picked as our song about a month into us dating :)).

Photo courtesy Jodi Miller Photography

Alas, it has indeed been three years filled with lots of wonderful memories.

One of our newest memories comes from our little vacation we took for our anniversary. We booked a two night stay at a local timeshare resort back in January through Bass Pro Shops.

The resort is located in Gordonsville, which is a very tiny town, but offered a lot surprisingly. On the way there, we made a few stops. First up was a New Holland dealership…because there is never a bad time to look at tractors.

Next up was a cute outdoor furniture place where we tried out almost every type of chair (and playground equipment!) that they had. We’re trying to decide on which gliders we want for our front porch…and we still haven’t made a decision.

Gordonsville is also home to some fabulous restaurants! The first being the Barbecue Exchange. We stopped for lunch on our way to the resort and it was really good! The service could have been a little better, but the food, and the 6 choices of sauce on each table, were excellent.

After we toured the resort for our timeshare spiel (we of course said no), we got all dolled up and headed over to a French restaurant called Pomme which I found online. It was seriously the best meal I have ever had. Ever. Both my honey and I could not get over how fabulous everything was. I started out with a simple salad of greens with walnuts and sauteed apples with goat cheese. For dinner, I got the chicken- Poulet Veronique- and even talked to the chef about how he made the sauce. Who knew grapes and chicken made such a great pairing? My honey ordered the veal and said it was out of this world! We followed up dinner with creme brulee pour moi and the cheesecake for him.

The next day, we started the day with a nice breakfast at the resort, followed by a pedal boat ride around the small lake. Guess who actually did all of the pedaling??

He wanted to sleep there on the lake all day, but I really wanted to get on to the important part of our trip: wine tasting!!

But first, we needed some lunch.

Enter in another fabulous restaurant on the outskirts of Gordonsville: Stonefire Kitchen. I had an awesome veggie soup with a wonderfully refreshing cobb salad, and my honey had a sandwich and chips with a root beer, which he said was excellent.

We traveled to two different wineries and sampled over 30 wines that day. The first one we went to was Barboursville. Surprisingly, I actually found a red wine that I enjoyed, and several whites. After tasting, we stopped by the historic ruins which was mind-blowing. Both my honey and I enjoy looking at historic architecture and just marveling at what it must have been like to build a house back then.

After I got good and tipsy at Barboursville, we headed over to Horton’s Cellars. I was most excited to visit this place because I picked up a bottle of their peach wine a few weeks ago at the grocery store. It was the best wine I’ve ever had. When I found out it was near the resort, I squealed! They had 12 different fruit wines to try, but were sadly all sold out of the peach. We ended up with a bottle of the cranberry wine, which was almost as good as the peach.

Dinner that night was back at the resort and then we had to get up early to get back home the next morning.

Overall, it was such a fun little getaway and we were pleasantly surprised by the awesome dining options in such a small town. I know we will definitely be going back sometime in the near future; maybe not to the resort, but definitely to Gordonsville, even if it is just to eat 🙂

Well hello there

So it’s officially been a month and a half since I last posted…

I wish I could say it was because I’ve been so busy that I had no time to put together a post. However, it was the opposite! After I finished my online class for the summer (which I got an A- in!!!), I had more free time after work to spend doing other things like…

Playing outside with my puppy (who is no longer a puppy at 130+ pounds!)…

Cooking and baking in my kitchen…

And laying on the couch with my honey…

(I know that isn’t a picture of us laying on the couch, but when we are both laying down, who is going to take the picture?? We haven’t trained Titan to do that sort of thing yet…)

Then, I took 11 days off of work at the end of June and relished in every moment of being at home with no schedule and very few things on my to-do list. It was amazing. I spent time outside relaxing, and lots of time inside doing some projects that were long overdue (like cleaning out the attic and basement…).

I’ve wanted to get back to my blog for awhile now, but I always found something else to do. Last night though, I was inspired to get back to it by a wonderful group of women!

Through the amazing power of Instagram, I found out a few weeks ago that Lindsay would be visiting VA this month. I told her that I would love to meet up with her while she was in the area and that day finally came yesterday. Sarah planned an awesome little dinner at The Local in Charlottesville for a small group of other VA bloggers. I was so thankful to still be included even though I haven’t been keeping up with blogging lately. I met some amazing women and hope to be able to stay connected with them since they are so close!

If you’re ever in the Charlottesville area, you definitely need to stop by The Local! I got the Honey Bee martini (for half price because I smiled at the bartender ;)) and the chipotle pork chop over mashed potatoes with shoestring sweet potatoes on top (yes, family, you read that right! I, Kristin Michelle,  ordered a pork chop at a restaurant). Absolutely delicious!

After dinner, Sarah did a little raffle and I was the very lucky recipient of a beautiful box of goodies from Feast. I can’t wait to try out everything, especially the Loquat White Balsamic Vinegar!!

It was so great connecting with these women and it was a wonderful reminder of how awesome this healthy living (and just bloggers in general!) community really is. Hopefully we’ll get together again for the camping trip at our place we started planning last night 🙂

Weekend review in Instagram pics

It’s been a super busy 5 days for me with different get togethers with friends, shows for my part time job, studying and doing assignments for my class, plus trying to keep up with everything around the house.

Luckily I had Saturday all to myself and I got a bunch of stuff done. I also took a bunch of Instagram photos because I’m obsessed 🙂

I’ll let them do most of the talking today!

Sunrise on Saturday morning at about 5:30am. This is pretty much the view from my bed, which is amazing during the summer!

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My honey and his dad spent all Saturday morning washing one of their tractors to get it ready for the haymaking season. Welcome to my #farmlife.

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Honeysuckle is truly my favorite part of the spring! The beautiful scent wafts through the air all around our house since the flowers are everywhere.

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I did an awesome workout on Saturday and I’m still feeling it today! I ran 1.5 miles then did three rounds of 20 push ups, 20 burpees, 50 jumping jacks, 20 jump squats and 20 jump lunges. All while getting loads of vitamin D and a little tan 🙂

And no, my legs are not really that tan…at least not yet!

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Saturday night I made steak kabobs on the grill for my honey. I decided we needed a biscuit to go along with them, so I whipped up a version of the strawberry shortcake biscuit with less honey and no vanilla. They were perfect!

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Since I didn’t take Titan for a walk or run yesterday, I took him out this morning. It was the perfect way to spend the morning before church.

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For dinner tonight, I had chips and spicy guacamole! Seriously, that was all I had.

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I didn’t post this picture to Instagram, but it’s too funny not to share. I took my books and my computer outside to do some homework on Sunday and look who decided to join me!

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This one didn’t get posted either, but that’s because I wanted to share the news here. Thanks to some awesome friends and Groupon, this is happening in the near future 🙂

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Yep, that’s right. My honey and I are going skydiving!!!! I’m beyond excited! We’ve talked about it for the past two years and always said it was too expensive. Well, a friend (who knew we wanted to go) called on Friday and told me she found an amazing deal on Groupon for a place in the area. I jumped on it and have not stopped thinking about it since! I can’t wait for it to actually happen and I promise I will share all the details.

Have you ever been skydiving? Please share! Anything exciting happen this weekend for you?

Strawberry Shortcake

When I went strawberry picking last weekend, they had strawberry shortcakes for sale. Obviously they weren’t gluten-free, so I didn’t have one. BUT, I was inspired to make my own version when I got home. I was incredibly excited about it, especially since I had some raw cream to make my own whipped cream!

There are three parts to a strawberry shortcake: the biscuit, the strawberries and the whipped cream. I made everything from scratch- YUM 🙂

Gluten-free biscuits (Makes 6-12 biscuits depending on size)

Inspired by this recipe by Elana from Elana’s Pantry. I added more honey and the vanilla since I was going to be using these in a sweet recipe. You could do less honey and omit the vanilla for regular dinner biscuits. These are phenomenal! I have actually been cutting them in half and toasting, then smearing with butter and jam in the mornings. 

  • 2 cups almond flour/meal
  • 1/2 cup flax seed meal
  • ½ tsp salt
  • ½ tsp baking soda
  • ¼ cup butter, softened
  • 2 eggs
  • 2-3 tbsp honey
  • 1 tsp vanilla

1. In a medium sized bowl, mix together the almond meal and the flax meal. Add in the salt and baking soda and stir together.

2. In another bowl, whisk together the softened butter, eggs, honey and vanilla.

3. Add the wet ingredients to the dry ingredients and stir until a dough forms. Add more almond meal if it is too sticky, or add a little water if it is too dry.

4. Form your biscuits. You have a few options here: you can either roll out the dough and use a circle cutter to make round biscuits, or you can put into a muffin pan for more of a muffin shape, or you can put into a special pan that has squares instead of circles like I did 🙂 This formed 12 little squares of biscuits. They were a  little small, but I liked that it made more biscuits.

5. Bake the biscuits at 350 for 10-12 minutes, depending on their size. Just keep an eye on them and make sure they don’t get too brown. Remove from the oven and let cool.

Strawberry Sauce

  • 1 cup strawberries
  • 1 tbsp honey

1. Chop the strawberries up into small chunks and place in a bowl.

2. Drizzle with honey and stir to coat.

3. Let sit in the fridge until you’re ready to serve. The sugar in the honey will bring out the juices.

Whipped Cream (Makes about 1 1/2 cups of whipped cream)

  • 1 cup cream, raw if you can find it
  • splash of vanilla
  • 2-3 tbsp honey

1. Before you begin, put your bowl and beaters into the freezer for a few minutes.

2. Take out of the freezer and pour the cold cream into the bowl.

3. Add the splash of vanilla and then beat the cream until stiff peaks form.

4. Drizzle in the honey and fold in carefully with a spatula.

5. Cover and put in the fridge until ready to serve.

Strawberry Shortcake

  • 1 biscuit
  • 2 spoonfuls of strawberries
  • 2 dollops of whipped cream

1. Cut the biscuit in half and place on a plate.

2. Place one spoonful of strawberries on the bottom half of the biscuit.

3. Top with a dollop of whipped cream.

4. Repeat with the top half of the biscuit.

5. Enjoy 🙂

Back to school, back to school…

I graduated with my Master’s Degree four years ago (crazy how time flies!). My degree is in counseling and human development with a concentration in student affairs. Getting this degree was a huge accomplishment and landed me my current job at a university.

I absolutely love my job! I enjoy going to work every day and rarely do I find myself frustrated with it (maybe with the students…but not with my job). I love my boss and the wonderful people that make up our very large department. We spend a lot of time together and we eat a lot! We’re actually having a cookout on Thursday that I’ll miss since I’m taking the day off 😦 Oh well, there will be more throughout the summer.

If you’ve read my blog for any amount of time, you know that I’m passionate about healthy living and nutrition. It has become such a huge part of my life in the past few years and it’s something I decided I wanted to pursue a little bit more.

Working at a university has so many perks. Not only do I get a lot of vacation days, but I also get breaks when the students get breaks for the holiday- like almost two weeks off at Christmas! Another amazing perk is that I can take classes for free.

That’s right, any class on any topic for FREE!

After working here for four years, I finally decided to take advantage of this and I signed up for two online summer classes. The first one started on Monday and so far I’m loving it. However, I forgot how much time it takes to get through a 16 week course in just four weeks. I really should be listening to a lecture right now, not blogging…

I’m not going to lie, I’ve been a little nervous about the classes. I haven’t had to write a paper or take a test or read a textbook in four years! What if I’ve forgotten how to do those things? So far, the assignments for this first class have been easy, but I have a bunch of reading to do and videos to watch. Plus, I’m going to have some projects to start working on…I’m hoping I can still find the time to blog while also getting my schoolwork done.

This first class I’m taking is called Nutrition for Wellness. I knew going into it that I would be learning (and then have to regurgitate) information that I disagree with. See this post about fats to get a sense of what I’m talking about. But I decided that it was a step in the right direction and it will be a great learning experience for me. Fortunately, my professor used to be a powerlifter/bodybuilder, so I think some of his values are in line with mine as far as clean eating goes.

Quick story about the book for class…I kind of forgot that I needed to get it so I went to the bookstore on Thursday to see how much it cost. It was $105 for the used book!!!! That’s insane, and I was definitely not going to pay that much. I immediately went back to my office and looked on Amazon for it…$11! Score!! After I ordered it, it said the estimated delivery date was June 5th…just 3 days before my class would be over. I was so nervous. But luckily, it shipped right away and got here yesterday. Just in time for me to start reading chapter one.

I have my first test on Friday, so I need to get crackin on my reading an assignments! I’ll keep you updated on how it is going. I’ll let you know if I learn anything new 🙂

Toast and Jam

Last summer, I had high hopes of making some sort of jam for the first time. I had a ton of blueberries and enough blackberries to feed my entire town, but I couldn’t find the right recipe (one without white sugar) to make the kind of  jam I wanted to.

I knew that with so many strawberries from my first trip picking last Saturday, I would need to finally find that jam recipe.

A blog I came across a few months back actually posted a jam recipe that I vaguely remembered. I went back and checked it out and it turned out to be the perfect one!

Jill at Real Food Forager made a jam by cooking down frozen raspberries and sweetening it by adding honey at the end. I figured this had to work with fresh strawberries…right?

From a little Googling, I figured out that using the least ripe berries would be best if I wanted to forgo using pectin to help it set. The least ripe berries have more pectin in them than the ripe ones, so they will produce a more jam-like consistency. So I picked out the least ripe strawberries from my six quarts and ended up with about 1 1/2 quarts for the jam.

In a large shallow skillet, I put the hulled berries in one layer and added just a little bit of water. I also sprinkled them with a tiny bit of salt.

Over low heat, I let it start bubbling. I mashed up the berries a good bit and let it continue to bubble, stirring frequently (no need to stand next to the stove the whole time, but don’t go too long without stirring).

I just sort of eyeballed it and when I could tell that it had moved from a watery state to a little more gel-like, I turned off the heat to let it cool. I would say I let it simmer for about an hour, maybe a little more. You can tell how much it has reduced if you look at the edges of the pan.

Another way to test it is to dip a spoon into it and pull it out. If it slides right off, then it isn’t ready, but if moves slowly or doesn’t move at all, then you know you’re good to go!

The above photo wasn’t quite ready, so I kept it going for a little longer and ended up with the below photo. Just right!

After it was cooled, but still in the pan, I drizzled in some raw honey. If you’re using raw honey, you want to add it at the end so you don’t kill of all of the beneficial enzymes and bacteria (most commercial honey is pasteurized which kills off a lot of it’s benefits, so buy raw honey when you can!). You’ll want to add at least a tablespoon or so, but add some and then taste it to see if it is sweet enough. I probably ended up with 2-3 tablespoons total.

The 1 1/2 quarts of berries made two 8oz jars with a little leftover in a third jar. The stuff is absolutely delicious!! My honey said it was just the right amount of sweetness which is great to hear considering how little it is actually sweetened. And you can actually taste the strawberries, not just the sugar like in store-bought jellies and jams.

So now that I had this wonderful jam, I thought to myself…what am I going to put it on?? I know it will make a great ice cream topping, so that is definitely on the menu this week, but I really wanted to have it on toast. Since the gluten-free bread in the stores is either disgusting or just way too expensive, I decided to make my own.

I found a recipe a few months back that I decided to change up a bit based on the ingredients I had on hand. It turned out to be the perfect bread for toast to go along with my jam 🙂

Simple gluten-free bread (Makes one loaf)

  • 1 cup flax seed meal
  • 1 cup almond meal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon stevia
  • 5 eggs, beaten
  • 1/2 cup water
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons butter, melted

1. Combine the dry ingredients.

2. Beat the eggs a little and add the wet ingredients. Make sure the melted coconut oil and butter have cooled before pouring into the eggs.

3. Mix everything together with a spatula until completely combined. Let sit for a few minutes to thicken up. I added a teaspoon of arrowroot powder because mine was pretty thin.

4. Grease a loaf pan (I find that coconut oil works best) and pour the batter in. Bake at 350 for 25-30 minutes or until it is completely set and a toothpick comes out clean.

5. Serve toasted with butter and strawberry jam!

This is such a great all-purpose bread for toast and maybe even a small sandwich. Or maybe some French toast one morning…yum!! It puffed up a bit, so it’s much taller than other breads I’ve made. It’s also a little eggy, so if you don’t like that, I would reduce the number of eggs to four and a little more water.

I’m excited that the recipe turned out so well because it is the perfect match for the jam!

Since I started writing this post and made the jam, I’ve talked to a few people about the recipe. I’ve been told that my jam is really more of a fruit butter based on its consistency and the method of cooking. Strawberry butter just doesn’t have the same ring to it as strawberry jam, so I decided to stick with calling it jam. It’s still yummy no matter what you call it though 🙂