Monday, December 6, 2010

Great News and Happy Monday!

Good Morning! Hope all is bright and cheery in your world and it is back to Monday again. So Happy Monday to you! Hubby and I had a wonderful holiday and I had a great time with my sissy in Fla. too! We hadn't taken a vacation together in some time.....good bonding fun!

I have some news....after some careful thinking I have decided to create a new blog! This blog here I am going to import over to my new one whenever it decides to let me do it....puter's....jeez..sometimes...lol! The new blog will have no labels, limitations, etc. when it comes to food....so it will not just be vegan or rawfood even though I will be incorporating them in also! Hubby and I felt that it was time to have other kinds of proteins into our meal plans and other things too. So we will be eating as healthy as we feel possible for us. This new blog will not just be focused on food, but travel, pets, life, relationships.....whatever comes to me and that I can express, create, and have fun with. With this blog I have had fun, but just felt very limited! So if you feel inclined to follow me over that would be great...if not, I completely understand...even though I hope to see you there...he he! Hope you all are enjoying your holiday season! Hugs and Thank YOU! My new blogs address is: http://pamsamazingjourney.blogspot.com/

12.16.10 Update: I have decided to keep both of my blogs open! Merry Christmas (Hugs to all!)

Thursday, November 11, 2010

Vacation Time!

Hello Peeps!

Starting Saturday, Nov. 13th, I will be on vacation....WAHOO! First, a trip to Florida with my sister to visit our parents and then a trip with my wonderful Hubby....not sure yet where we are going, but I know it will be fun...just being with him! So in the meantime all you wonderful, fun, and lovely people have a great couple of weeks....I know I will...he he! Hugs!

Sunday, November 7, 2010

Flourless Peanut Butter Cookies

Howdy! Here to share with you a very good and easy cookie recipe! Just take 1 cup sugar, 1 cup peanut butter, and 1 egg or egg replacer and combine together. I use a cookie scoop and drop onto a greased cookie sheet. Bake at 350 for 10 mins......YUMMY!


Try not to eat them all in one sitting....lol! Hugs!

Sunday, October 31, 2010

Marx Foods Palm Leaf Plates and Happy Halloween!

Happy Halloween Everyone! Hope you are having a great one!

Last year http://www.marxfoods.com/ sent me some Palm Leaf Plates to review....I love these plates! They are so durable, sturdy, and green friendly! I was so impressed as how they are made.....you can read more about it and order some for yourself here! A BIG Thank You to Marx Foods for letting me experience these awesome plates!

Now a treat for you: Vegan Pecan Pie Muffins! These were amazing and really tasted like pecan pie! The recipe is here! Please give them a try.....one word: Scrumptious!


Hug!

Saturday, October 23, 2010

Product Review: From CSN Stores....West Bend Popcorn Popper

A month ago I borrowed my sister's popcorn popper so that Cliff and I could make some organic popcorn. We were so impressed by her popper that we wanted to buy one like it , then low and behold, I received an email from Eileen at http://www.csnstores.com asking if I wanted to do a product review or a giveaway...I chose the product review this time, because I found the same popper that my sister had on CSN Stores website. This little popper is such a joy to use, easy clean up, and we loved how it almost popped every corn kernel. It's fun to watch because it's stir crazy which means it has a little moving stirring rod. This is CSN Stores description:

This West Bend 6-quart Stir Crazy corn popper makes 25% more popcorn than other poppers using the same amount of popcorn and less oil. Featuring a large capacity and a cover that flips to become serving bowl with built-in butter well, the Stir Crazy popper will become a staple in any family movie night.

Features:

  • Makes 25% more popcorn than other poppers
  • Large capacity
  • Exclusive motorized stirring rod
  • Cover flips to become serving bowl with built-in butter well
  • Non-stick coated popping surface
  • Heat-resistant handles and base
  • 800 Watts, 120 volts, AC only
  • UL, c UL listed
  • 12"h x 8.5"w x 10"d

We love having fresh popped popcorn with nutritional yeast....YUM! You can order one for yourselves here if you like!


Hope you are enjoying your Saturday!

Friday, October 22, 2010

Skinny Pumpkin Latte and Our New Addition

Skinny Pumpkin Latte (by Gina @ skinnytaste.com) This is really good and I prefer mine Iced...Yumm! (Original post here)


Skinny Pumpkin Spiced Latte

Servings: 2 • Serving Size: 1 latte • Weight Watcher Points: 2 pts
Calories: 115.6 • Fat: 0.4 g • Protein: 6.6 g • Carb: 20.8 g • Fiber: 0.7 g

Adapted from The Kitchn
  • 1 1/2 cups fat free milk (I used almond milk)
  • 2 tbsp pumpkin butter (I used Trader Joe's)
  • 2 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice
  • 2 tsp sugar or sugar substitute (to taste) (I used Stevia)
  • 1/4 cup of espresso (or 1/2 cup strong brewed coffee works...I used this!)
  • fat free whipped topping.....(omitted)
  • pumpkin pie spice for topping
In a small pan combine milk, pumpkin butter and sugar and cook on medium heat, stirring, until boiling. Remove from heat, stir in vanilla. Using an immersion blender, blend until smooth (or whisk well with a wire whisk)

Pour into two mugs, add the hot espresso and top with fat free whipped cream and a dash of pumpkin pie spice on top.

Pam's Notes: I put all this in the blender and added some ice....came out yummy and frothy!

Our new addition: Meet Diamond "Lily"....our diamond in the rough!...he he! On the eve of my birthday (Oct. 13th) we were coming back from dinner on a busy highway and found her on the berm of the road. She was so scared and hungry, but happy now....warm, energized, and full of life!

Hope you are having a wonderful Friday! Hugs!

Thursday, October 21, 2010

Raw Chewy Apricot Macaroons

Thank you for all the wonderful October wishes! Hope you all are enjoying October as much as my hubby and I are!

Raw Chewy Apricot Macaroons (Raw Energy by Stephanie Tourles)

1.5 cups dried apricots
3 cups unsweetened finely shredded coconut
pinch of sea salt

Soak apricots for 4 hours in enough water to cover by 2".
Drain and blend the apricots, coconut, and salt in the food processor till a stiff moist dough forms, about 60 seconds.
Place in medium bowl. Roll the dough into balls (1.5" diameter) flatten slightly (if you choose). Place on mesh screen and dehydrate 115 degrees, 18-22 hours till quite firm and slightly crispy on the outside and chewy on the inside.

Enjoy!

Tuesday, October 12, 2010

A Lot To Cover

Hi Everyone,

Recipe first: Fruit and Nut Energy Bars by Joshua Drage from http://www.foodandwine.com!




1 CUP KAMUT FLAKES
1 cup pecans
1/2 cup salted roasted cashews
1/2 cup agave nectar
1/4 cup smooth peanut butter
5 dried figs, stemmed and quartered
1 tablespoon flax seeds
1 tablespoon canola oil
Finely grated zest of 1 lemon
1 cup dried blueberries or currants
1/2 cup unsweetened coconut flakes

Preheat the oven to 325°. Line a large baking sheet with parchment paper. In a food processor, pulse the kamut, pecans, cashews, agave nectar, peanut butter, figs, flax seeds, canola oil and lemon zest until coarsely chopped. Add the blueberries and coconut and pulse just until incorporated.

Scrape the mixture into a large bowl and stir well. Form the mixture into 12 bars or rounds, 3/4 inch thick, and arrange them on the prepared baking sheet 1 inch apart. Bake for 25 minutes, until the bars are browned around the edges. Let the bars cool completely on the baking sheet before serving.

MAKE AHEAD
The fruit-and-nut bars can be stored in an airtight container for up to 5 days.

Pam's notes: I used oatmeal instead of the kamut flakes, macadamia nuts instead of the cashews, raisins instead of the figs, olive oil instead of canola oil, for the blueberries, I just had a mixture left of some dried cranberries and seeds..so I used this. Just play around with it..you can do so many things and combo's with this recipe...thank you Joshua!

Then I won one of these great Custom Foodie Blogroll Tote Bags. This bag is so durable and big....it's so great! You can enter to win your's too here!....A big Thank You to Jenn and Roberto!


Next up, Margaret at http://www.nannygoatsinpanties.com/, put together this so fun and adorable 2011 calendar. This is the one that our Sasha is in! Thank You Margaret! I am really impressed by how well this calendar is put together and the photo's are of funny lil critter's that goats are! So, if you would like your own copy you can go here! Order now, before they are gone!

Hope you all have a great day! Till next time!

Sunday, October 3, 2010

Happy October!

October is my most favorite month, being my hubby's birthday and my birthday month, Halloween, and fall. First up, soon I will be doing a product review connected with bar stool (CSN Stores). It was a wonderful opportunity from Eileen again and I thank her and CSN Stores.

Pumpkin-Cranberry Muffins


2cups Gold Medal® all-purpose flour....(I used gluten free)
3/4cup sugar (I used organic)
3teaspoons baking powder
1teaspoon ground cinnamon
1/2teaspoon ground ginger
1/4teaspoon salt
1cup canned pumpkin (not pumpkin pie filling)
1/2cup vegetable oil (I used applesauce, unsweetened)
2eggs, (I used egg replacer)
1cup sweetened dried cranberries (I used fresh ones)
1/2cup chopped pecans
Coarse sugar, if desired
Print these coupons...
About Concordance™
  1. Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening or line with paper baking cups.
  2. In large bowl, mix flour, sugar, baking powder, cinnamon, ginger and salt. Stir in pumpkin, oil, eggs, cranberries and pecans just until moistened. Divide batter evenly among muffin cups. (I used an ice cream scoop to fill) Sprinkle coarse sugar evenly over batter in each cup.
  3. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove muffins from pan to cooling rack. Serve warm.
Had some leftover mix, so made a little loaf!

These were really tasty with some pumpkin butter on them! Hugs!

Monday, September 27, 2010

Sasha, Mr. Owl and Some Canning!

Hello, my name is Sasha. I just wanted to share a quick pictorial of my latest boyfriend Mr. Owl.


Mr. Owl kept asking me out and I kept declining....so sad!...lol!



Mr. Owl is now receiving some attention from me...so maybe I am changing my mind.....don't want to be too hasty!


I accepted his advances...Mr. Owl and me....such a charming couple!


Now onto some canning I have been doing. First up: Wonderful Raspberry Jam

Second: Bread and Butter Pickles....all so very fresh and yummy tasty!

Thank you so much for stopping by! Hugs!

Tuesday, September 21, 2010

Almond Cranberry Bites

Hello everyone! Sierra has a message for you, she says: "EAT YOUR COOKIES!"

Almond Cranberry Bites from Kim at: http://www.glutenfreeislife.com/?p=2079 .....Thank You Kim!



Almond Cranberry Bites

  • 1/3 cup whole almonds (I used Trader Joe’s raw almond meal)
  • 1/3 cup sugar (I used organic)
  • 2/3 cup coarsely chopped dried cherries (I used fresh cranberries)
  • 2/3 cup gluten-free flour
  • 2 tablespoons canola oil (I used olive oil)
  • 1 large egg white (I used egg replacer)
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons chocolate chips
Heat oven to 350 degrees.

Place everything in a bowl and mix well.

Using a cookie scoop, scoop out onto greased cookie sheet or you can use parchment paper like I did!

Bake for 10-12 mins till bottom is slightly brown, tops will not brown.
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P.S. try to keep from eating them all at once...lol! Hugs!

Monday, September 13, 2010

This Ain't About Food!....he he!

Good afternoon! We are having the most gorgeous fall weather here in Ohio, hope you are having just as nice where you are! A few months back, (some of you already know this) hubby and I bought three little pygmy's....one boy (Sammie) and his two sisters (Sasha and Sierra)....I just wanted to share some pic's with you! Just love these little critter's, they are the BEST! Hope you enjoy them too!

This is Sammie...saying Hello!

Here they are trying to reach the leaves.

Looking out of their pen. (Sasha, Sierra, and Sammie)

Me holding a squirmy Sasha!

This is when we first received them...they were one month old! Sammie is on the feed tub, to his left Sasha and Sierra behind her!

More to come later! Have a wonderful day!

Tuesday, September 7, 2010

Dried Cranberry-Pecan Mixed Rice

Dried Cranberry-Pecan Mixed Rice

Plate some spinach, brown and wild rice, dried cranberries, pecans, and mix in some of your favorite dressing. On the side, sautéed zucchini and scallions...so simple...yet satisfying!


Hope everyone had a lovely Labor Day!

Friday, September 3, 2010

Vegan Strawberry Shortcake

I know that fall is right around the corner, so we had to have another swing at summer! Enter: Vegan Strawberry Shortcake from http://hellyeahitsvegan.com/......thank you!


Vegan Strawberry Shortcake

strawberries or your favorite ripe berries, sliced
vegan whipped cream

2 c flour
2 tbsp sugar
1 tsp baking powder
¼ c vegan margarine
½ c unflavored or vanilla soy milk
¼ c applesauce

Lightly grease a baking sheet and preheat oven to 425º. In a large mixing bowl, mix together flour, sugar and baking powder. Cut in margarine until pea-sized. Stir in applesauce and soy milk. Divide dough into 9 portions using an ice cream scoop, dropping them onto baking sheet. Bake for about 15 minutes, or until golden.

Slice off the top of each biscuit (or don’t) and add a dollop of of whipped cream. Top generously with berries, and remember why you love summer.

If you eat them straight out of the oven, be aware that the heat may melt the whipped cream, so the presentation may not hold for very long. That never deters me, though! If you somehow manage to have leftovers, briefly warm the biscuits in a conventional or toaster oven before serving.

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A really great recipe! Happy September to ya!