No Sugar Treats for Our Easter Sweeties

No Sugar Treats for Our Easter Sweeties

No Sugar Treats for Our Easter Sweeties

I started eating sugar-free sometime during college.  I realized that I did not feel well when I ate sugar.  Our entire family went sugar free when my youngest child was about 3 years old.  She's 17 years old now!  I have always done something special for my children on Easter, but it rarely involved candy.

One year, I purchased a lot of special dried fruits and nuts.  These were not the typical raisins and peanuts.  I got all sorts of fancy things that they loved to fill their baskets.  It was a big hit, and they said they didn't miss the candy at all. Another year, I purchased special mugs and put a cute stuffed animal in each of them.  They still have those special mugs to this day.  And, coloring eggs is always fun!

I've seen gift baskets made with special non-food items, like lip gloss, a book on CD, art supplies...  Gifts are only limited by our imaginations!  Not only will these gifts not make our children sick, but some of them will last a lifetime.  Who needs candy??

I have pictured a few ideas that I've seen online.  Above is a Easter bunny breakfast bowl with scrambled eggs, bacon, blueberries, a raspberry and cheese shreds.

Below is another Easter bunny plate with an apple slice, raisins, a blue berry, bacon and shredded cheese.

This next one was my idea.  For those of us who celebrate The Resurrection, I made an "empty tomb" out of scrambled eggs, a sausage patty and 1/2 of an orange slice.  It would be nice to lay some spinach leaves or something down at the bottom to signify the garden, but I didn't have anything like that available.

The bottom line is, we don't need to give our loved ones candy on Easter to make them feel special.  Get creative and skip the candy.

Enjoy!

Raw Coconut Pecan Balls

Raw Coconut Pecan Balls

This simple recipe is packed with superfoods.  Enjoy a treat and give your body some powerhouse foods.  What's not to like??  I've read a number of articles on many websites that recommend folks eat 2 tablespoons of virgin coconut oil daily.  Here's one way to make it easier to get it in.  Enjoy!

Raw Coconut Pecan Balls
makes about 20 treats

In a bowl with an electric mixer, cream 1/2 cup coconut oil.

Add and combine well:

2 tablespoons ground flaxseed meal + 1/4 cup water, combine and let gel a few minutes
3 packets stevia based sweetener
2 tablespoons coconut sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon Real sea salt

Add, mixing well:

1 cup shredded unsweetened coconut

Then:

1/2 cup broken pecan pieces.

Drop by tablespoon size scoops and chill until ready to serve.  Garnish with cinnamon and stevia, if desired.  Enjoy!

Note:  1/3 cup unsweetened carob chips can be added at the same time as the pecans.  They'll need more care in scooping, but it's worth it :)

Whipped Caramel Cheesecake Mousse Low Carb

 Low Carb Whipped Caramel Cheesecake Mousse

Whipped Caramel Cheesecake Mousse Low Carb

This is super yummy and super easy and super low carb.  What else do you need?

Low Carb Whipped Caramel Cheesecake Mousse
Makes about 4 servings

In a mixing bowl with an electric mixer beat 1 - 8 ounce package softened cream cheese until it is light.

Add:

1/2 cup plain yogurt 1/3 cup coconut sugar
2 packets stevia sweetener
1 tablespoon vanilla extract
Pinch Real Sea Salt 

Beat the ingredients until they are light and fluffy.  Serve and enjoy!

Low Carb Key Lime Cheesecake Bars

Low Carb Key Lime Cheesecake Bars 

Low Carb Key Lime Cheesecake Bars

Oh baby, are these good!  The ingredients are all low glycemic, but there's some serious yumminess going on here with these Low Carb Key Lime Cheesecake Bars.


Low Carb Key Lime Cheesecake Bars
Makes about 16 bar cookies

Preheat the oven to 350F.  Spray an 8"x8"x2" baking pan with olive oil spray and set it aside.

In a mixing bowl with an electric mixer, beat 1/3 cup softened butter until it is light.  Add 1/3 cup coconut sugar and beat it until it is combined.

Add all at once and mix until the dough cleans the bowl:

3/4 cup almond flour
2 tablespoons ground flax seeds
2 tablespoons coconut flour

Press the dough into the prepared pan and bake it for about 15 minute, until the crust is becoming golden.  Allow the bars to cool for about 20 minutes before proceeding to the next step.

In a mixing bowl with an electric mixer, cream together:

1 - 8 ounce package cream cheese
1/4 cup Stevia in the Raw, measurable
2 tablespoons coconut sugar

Add, and continue mixing until the mixture is smooth:

2 tablespoons lime juice
2 tablespoons plain yogurt
1 egg
1 teaspoon vanilla extract
1/8 teaspoon Real Sea Salt

Spread the cream cheese mixture over the cooled crust.  Bake the bars at 350F for about 25 to 30 minutes.  Allow them to rest in the oven with the heat turned off for 20 minutes before removing them from the oven.  Cool them completely before slicing into bars and serving.

Enjoy!

Golden Coconut Pecan Cookies -- Low carb deliciousness!

Golden Coconut Pecan Cookies

This is a simple paleo friendly, reduced carb cookie recipe that is really delicious and easy to make.

Golden Coconut Pecan Cookies

Makes about 2 dozen

Pre-heat the oven to 350F, and line a baking sheet with parchment paper.  Set it aside.

In a mixing bowl with an electric mixer, beat:

2 eggs

Add and continue beating:

2/3 cup coconut sugar
2/3 cup Stevia in the Raw, measurable (or other low glycemic sugar replacement)

Add and mix well:

1 tablespoon plus 1 teaspoon coconut oil
1/2 teaspoon vanilla extract (I make my own.  Recipe here)
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves

Add, continuing to mix:

1 cup unsweetened shredded coconut
3/4 cup almond flour
1/4 cup ground flax seed

Finally, stir in: 

1/3 cup pecan pieces


Scoop by small scoopfuls, (2 tablespoon size), onto the parchment lined sheet about 2" apart.  Flatten the tops of the cookies, and bake them at 350F for about 10-13 minutes.  

Allow them to rest on the baking sheet for 3 to 5 minutes, then transfer them to a paper towel to continue cooling.  Store covered with waxed paper or paper towels between the layers. 

Enjoy!

Banana Cake with Avocado in a Slow Cooker (Crock Pot)

Banana Cake in a Slow Cooker

Like many folks, I'm trying to eat healthier.  This Banana Cake in a Slow Cooker has organic sugar and organic coconut sugar, whole wheat flour, yogurt and avocado in it.  Avocado in a cake?  Sure!  It's a very healthy fat source, loaded with monosaturated fats, (like coconuts are), also, according to Acocado Central

Avocados contribute nearly 20 vitamins, minerals and phytonutrients, including 4% of the recommended Daily Value (DV) for vitamin E, 4% vitamin C, 6% folate, 8% fiber, 2% iron, 4% potassium, with 81 micrograms of lutein and 19 micrograms of beta-carotene.

 Yay for avocados!  

I, also, got a new slow cooker for Christmas.  I've seen a lot of slow cooker recipes floating around and several were for desserts.  I thought I'd take a try at Banana Cake in a Crock Pot since I had several over-ripe bananas, and I used the avocado because I have quite a few of those, as well.

Banana Cake in a Slow Cooker

Spray a 7-quart slow cooker with olive oil cooking spray.  Put the lid on and pre-heat the crock for about 5 minutes while making other preparations.

In a mixing bowl with an electric mixer cream on medium-low speed:

3 ripe bananas (about 6" long bananas)
1 ripe avocado (about 1/2 cup -- or butter, coconut oil, etc.)

Add and continue mixing:

2/3 cup yogurt (either plain or vanilla)
2 eggs
1 teaspoon vanilla extract

Add, continuing to mix:

3/4 cup coconut sugar
3/4 cup organic sugar

Add while mixing:

1 cup whole wheat pastry flour
1 1/2 cups unbleached flour
1 teaspoon sea salt (Real Salt or Himalayan)
1 teaspoon baking soda
1 1/2 teaspoons baking powder

Mix on medium speed for two minutes, then pour the batter into the prepared slow cooker.  Place the lid on the cooker and bake the cake for approximately 1 1/2 hours, or until a knife inserted off center comes out clean.  Remove the stoneware and place it somewhere to cool for approximately 10 minutes with the lid off.  Carefully turn the cake out onto a plate, platter or rack, and allow it to cool completely before frosting it with Cream Cheese Frosting, (recipe follows), if desired.

Cream Cheese Frosting

Frosts one cake 

Beat in a mixing bowl with an electric mixer until light and fluffy:

6 ounces cream cheese (room temperature)

1/2 cup butter

1 teaspoon vanilla extract

Gradually add while continuing to mix until well combined:

1 1/2 to 2 cups powdered sugar (organic preferred)

Use to frost cake as desired.  Refrigerate covered any leftovers.

Super Foods Cookies -- Cranberry and Oatmeal (Oatmeal Raisin)

Super Foods Cookies

These cookies are practically all fiber and healthy fats.  Loaded with flax, chia and coconut, they pack a powerful punch nutritionally, yet they are delicious!

Super Foods Cookies
Makes about 30 cookies

Pre-heat oven to 375F.  Line a baking sheet with parchment paper, and set it aside.

In a cup, measure 1 teaspoon chia seeds and 3 tablespoons hot water.  Allow this to sit and gel for about 10 minutes.  When it is ready, it will be very jelly-like.  It won't be watery any more.

In a mixing bowl with an electric mixer, beat until light:

1/4 cup coconut oil, solid (chill if necessary)
1/4 cup chia jelly (see paragraph above)

Add and mix well:

1/2 cup coconut sugar
1/2 cup Stevia in the Raw (measurable stevia product) or 1/2 cup other natural sweetener

Add and beat until mixed:

1 egg
1 teaspoon vanilla extract (I make my own)

Add and mix until combined:

1/2 cup ground flax seed meal
1/2 cup ground coconut (I just grind up unsweetened coconut shreds with my food processor)
1/3 cup ground almonds (almond flour)
2 tablespoons potato flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 teaspoon ground cinnamon

Add and mix until combined:

1 cup rolled oats
1/3 cup dried, unsweetened cranberries (or raisins, or chocolate chips or nuts...)

Scoop by tablespoonfuls onto the parchment lined baking sheet, leaving about 1 1/2" between each cookie.  Flatten them lightly with fingers or palm.  Bake them at 375F for about 12 minutes or until they are just becoming golden.

While they are baking, place some paper towels on a work surface.  Remove the cookies from the baking sheet immediately when they are finished baking, and cool them on the paper towels.  Store them covered in the refrigerator.

Enjoy!  

Cranberry Orange Cookies -- Paleo deliciousness!

Cranberry Orange Cookies

Cranberry Orange Cookies

This is a grain free, gluten free, non glycemic sweetener, Paleo style cookie.  It could be dairy free, too, if just coconut oil is used instead of part butter and part coconut oil.  That being said, they are a very yummy sweet treat!

Pre-heat the oven to 375F.  In a large bowl combine:

1 cup almond flour

¾ cup shredded coconut 

½ cup flaxseed meal (ground)

¼ cup potato flour
1 packet unflavored gelatin (Knox)
1/2 teaspoon salt

Set this aside.  In a mixing bowl, with an electric mixer, beat until light:

1/2 cup butter

1/4 cup coconut oil

Carefully add while mixing:

1 cup coconut sugar

4 packets “Truvia” type sweetener 

Add and mix until combined:

2 eggs
1/2 tablespoon vanilla

1 tablespoon orange juice concentrate

Add the flour mixture little by little until it is mixed in.  Finally, add and mix till just combined:

1/2 cup dried unsweetened cranberries

½ cup walnut pieces (optional)

Scoop by 1/4 cupfuls or same-size ice cream scoop onto parchment lined cookie sheets.  Using fingers, flatten the tops of the cookies.

Bake at 375F for about 13 minutes. They should be just becoming firm around the edges and still very soft and puffy in the middle. Remove them from the oven and allow them to finish baking on the hot baking sheet. 

Allow them to cool completely on paper towels before storing them covered with paper towels between the layers of cookies.

Enjoy!

Healthier Banana Cake with Cream Cheese Frosting

Healthier Banana Cake with Cream Cheese Frosting

Healthier Banana Cake with Cream Cheese Frosting

This is a healthier version of the old-time banana cake from my 1981 Better Homes and Gardens "New Cook Book."

Pre-heat the oven to 350F and spray with olive oil cooking spray a 13"x9"x2" pan.

In a mixing bowl, place:

1 cup whole wheat pastry flour
1 1/2 cups unbleached flour
1/2 cup coconut sugar
1 cup measurable stevia extract ("Stevia in the Raw," measures cup-for-cup like sugar)
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt

Add and mix until combined on low speed:

1/2 cup coconut oil
2 small ripe bananas, about 1 cup 

Add and mix on medium speed for 2 minutes:

2/3 cup buttermilk or milk + 1 teaspoon apple cider vinegar
2 eggs
1 teaspoon vanilla (my homemade vanilla extract recipe is linked.)

Pour the batter into the prepared pan and bake it at 350F for about 30 minutes or until a knife inserted off center comes out clean.

Cool the cake completely and frost with Cream Cheese Frosting, recipe below.



Cream Cheese Frosting, reduced Sugar or regular

(Note:  I would recommend preparing the frosting either a day ahead as written OR using all powdered sugar if serving the same day.  The stevia flavor is over-powering the day it is made, but mellows thereafter.)

In a mixing bowl combine and whip until fluffy:

3 ounces cream cheese
1/4 cup butter
2 teaspoons vanilla extract (as above)
1/8 teaspoon sea salt

Add and beat until light:

1 cup measurable stevia extract ("Stevia in the Raw," measures cup-for-cup like sugar)
1 cup powdered sugar (organic preferred)

Spread onto cooled cake.  Serve and enjoy!

Fix Me Up Blueberry Smoothie

Fix Me Up Blueberry Smoothie

I don't know about other people, but when I travel, my system gets all "out of sorts."  This concoction was designed to help put me right again.  Each item is chosen for its health benefits.

Health benefits of the items in the smoothie:

Eggs:  Protein and many vitamins and minerals
Blueberries:  Rich in antioxidants, vitamins, minerals and fiber
Coconut:  Rich in antioxidants, vitamins, minerals, essential fatty acids and fiber
Flax seeds:  Rich in antioxidants, vitamins, minerals, essential fatty acids and fiber
Yogurt:  Protein and calcium
Ice cubes:  Water hydrates the system
Aloe juice:  Soothing to the digestive system
Stevia -- the "Truvia" type sweetener:  Helps normalize blood sugar
Apple cider vinegar (the type with the "mother" in it):  Alkalizing, normalizes blood sugar, anti-inflammatory
Ginger:  Alkalizing, normalizes blood sugar, anti-inflammatory
Cinnamon:  Alkalizing, normalizes blood sugar, anti-inflammatory
Vanilla extract (real vanilla, not artificially flavored.  I make my own, recipe here):  Antioxidant



Fix Me Up Blueberry Smoothie
Makes 2 servings

In a blender container place the following ingredients:

2 eggs 
1/4 to 1/2 cup blueberries
1/4 cup shredded coconut*
1/4 cup flax seeds*
1 cup no sugar added yogurt (I would have preferred unsweetened, but the cashier forgot a bag of our groceries!  Oops :(  )
1 cup ice cubes
1/2 cup aloe juice (I get mine at WalMart in the pharmacy department)
2 packets (or to taste) "Truvia" type sweetener
1 tablespoon apple cider vinegar (the type with the "mother" in it.  Again, my WalMart carries it)
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

*Note:  The flax and coconut make this smoothie a bit "chewy," but since I'm doing it because I'm out of sorts; it doesn't bother me.  They can be left out if it's an issue.  Also, if obtaining any of the non-essential ingredients is difficult, simply omit them.  This is a very flexible recipe!

Blend well.  I always run the blender a second time to be sure the ice is all crushed up.  Enjoy!

Raw Brownie Nuggets

Raw Brownie Nuggets

I wanted something chocolate and healthy at the same time.  I, also, thought I could use up some of the dates in my freezer.  I looked around the internet at some things other folks have come up with and then made it my own.  Here's my offering today:



Raw Brownie Nuggets
Makes about 18 cookies

In a food processor with a chopping blade, process until the nuts are finely ground:

1 1/2 cups walnuts
1/8 teaspoon sea salt

Add and process until the mixture is uniform in texture:

1 cup pitted dates
1 teaspoon vanilla (I make my own)
1/3 cup unsweetened cocoa powder
3 packets Truvia-type sweetener
1/4 teaspoon ground cinnamon

Then add 2 tablespoons water and continue to process the mixture until it clings together.  (Next time I make this, I think I'll add about 1 tablespoon of coconut oil.  I think they'll hold together better.  If anyone does this, let me know and I'll just do the edit.  Thanks!)


Using a 1 tablespoon scoop, or a regular spoon, scoop the dough either onto a serving plate or into a container with a lid.  Store tightly covered in the refrigerator.

Enjoy!

Whole Wheat Blueberry Sour Cream Scones

Whole Wheat Blueberry Sour Cream Scones

To most, this probably doesn't look like a frugal recipe...  However, they wouldn't know that we got donated a whole lot of sour cream!  I need to get it used up, so it's going into everything that's reasonable.  On Sunday, it was:

Whole Wheat Blueberry Sour Cream Scones
Makes 8

This wholesome recipe feels like it's totally decadent!  The icing at the end is optional, honey would be marvelous.

Pre-heat the oven to 400F.  Line 1 large or two medium sized baking sheets with parchment paper.

In a mixing bowl, with an electric mixer or by hand, combine until the mixture resembles fine crumbs:

2 cups whole wheat flour (pastry preferred)
2 tablespoons potato starch or cornstarch
8 packets Truvia-type sweetener
2 tablespoons coconut sugar
2 tablespoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
5 tablespoons butter

Add and combine till the mixture sticks together:
1 cup sour cream
1 egg
1 teaspoon vanilla extract (I make my own.  Recipe here.)

Add and carefully mix together with the batter:
1/2 cup blueberries

Don't over mix or the blueberries will get broken and the dough will become purple.  I let my paddle go around maybe twice.

Place about a 12" sheet of either parchment paper or waxed paper on a work surface.  Sprinkle it with some flour and turn the dough out onto it.  Put some flour on the top of the dough and press it out into about a 10" circle that is about 1/2" thick.  Using a knife dipped in flour, cut the dough into 8 pieces.  Carefully place the wedges of dough onto the baking sheet lined with parchment paper.



Please note:  I used 1 medium sized baking sheet for my scones.  When they were done, they were all stuck together -- they puffed up a lot more than I expected!  I would recommend only putting four of them on a sheet and baking them in two batches.

Bake the scones at 400F for about 15 minutes.  Allow them to rest on the baking sheet about 5 minutes before frosting, (if desired), and serving.

Basic Vanilla Glaze instructions here.

Enjoy!

Sweet Cinnamon Almonds

Sweet Cinnamon Almonds

These taste like the ones from the mall or state fair, but they're made with healthier ingredients.  The coconut sugar even makes them low glycemic, but the family will never know the difference!

Pre-heat the oven to 300F.  Line a baking sheet with parchment paper, and set it aside.

In a large mixing bowl beat until frothy:
1 egg white 

Add to the egg white and stir:
1 1/2 teaspoons vanilla (I make my own.  Recipe here.)
1/8 teaspoon sea salt

Add to the egg white mixture, stirring to coat:
3 1/4 cups whole raw almonds

Add to the almond mixture, stirring to coat:
1 tablespoon ground cinnamon
1 cup coconut sugar
2 packets Truvia-type sweetener

Spread the coated almonds onto the prepared baking sheet.  Bake them for about 25 to 30 minutes.  Cool them on the baking sheet thoroughly and store them tightly covered in a parchment lined container.  I left mine in chunks almost like a peanut brittle type candy, but they can be broken up and eaten individually, as well.

Enjoy!


PS:  I'll have photos up soon.  I just wanted to get this recipe posted a.s.a.p!

Overnight Cinnamon Rolls, a healthier way!

These whole wheat, reduced sugar darlings are simply amazing!  

In a small bowl, place 1 packet or equivalent active dry yeast.  I used the "fast rise yeast" in a jar -- on the label it says 2 1/4 teaspoons of jar yeast = 1 packet yeast.  For this type of yeast, dissolve it in 3/4 warm water (90F to 100F.)  For regular yeast, use 110F to 115F water.  I do not recommend trying to "just guess" temperatures.  A reasonably good thermometer is only a few dollars and is an investment well worth making.

In a mixing bowl large enough for the dough to double in size while rising, with an electric mixer, combine:
1 egg
1/4 cup liquid coconut oil, olive or or melted butter
2 tablespoons sugar (this sugar is for the purpose of feeding the yeast)
4 packets Truvia-type sweetener
1 teaspoon sea salt
1 1/2 cups whole wheat flour

Beat the mixture on medium speed until it is smooth, about 2 minutes.  Stir until it is combined, another

1 1/2 cups whole wheat flour

This will form a very soft, sticky dough.  Scrape down the sides of the bowl with a spatula (scraper.)  Don't knead the dough.  Cover it with plastic wrap and place it in the refrigerator, preferably in the back, in the coldest area of the refrigerator.  Refrigerate the dough overnight up to about three days. Sooner is better, but when I made these the first time, I wasn't able to put them together after that first night.  I ended up doing them two days later. Just be aware, there is a risk of the yeast over-proofing and fouling the dough.  Thankfully, mine worked out just fine!

When ready to roll out the dough, pre-heat the oven to its lowest temperature setting, usually marked "warm," for 1 minute.  Turn off the oven.  Spray a baking sheet with cooking oil spray and set it aside.

Combine the filling ingredients in a small bowl and set aside:

1/4 cup melted butter
2 teaspoons ground cinnamon
1/2 cup coconut sugar
4 packets Truvia-type sweetener

Prepare a work surface with a sheet of either parchment paper or waxed paper at least 22" long sprinkled lightly with flour.  Remove the dough from the refrigerator and turn the dough out onto the prepared work surface.  First, roll the dough into a long cylinder, then flatten it into as close to an 18"x12" rectangle as possible.  Spread the filling onto the dough within 1/2" of the edges.  Roll the dough up the long way ("as for a jelly roll" -- but really, how many of us have ever made a jelly roll??)  Using a piece of thread or clean fishing line, make 12 even cut marks on the top of the rolled up dough.  To slice the cinnamon rolls, slide the thread under the dough to one of the cut marks.  Bring it up and over the dough, then pull it together.  It will make neat slices without smashing the rolls.  Pretty nifty!

Place the rolls carefully as to not loose the filling, onto the prepared baking sheet.  Cover the rolls with a clean, non-fuzzy towel and place them into the oven.  (Oven is off and has only been preheated to "warm" at this point.)  Allow them to rest and raise for about an hour, until the rolls have doubled in size.  Remove them from the oven, keeping them covered in a safe, non-drafty location and pre-heat the oven to 375F.  Once the oven is ready, remove the towel from the rolls and place them into the oven.  Bake them for about 20 minutes or until they are golden brown and baked through.  

While the rolls are baking, prepare the glaze.
Basic Vanilla Glaze recipe.




When the rolls are done, remove them from the oven and drizzle them with the glaze.  

Enjoy!!

PS:  I'll have pictures of the cinnamon rolls soon, but I wanted to share this recipe right away because it is so good!

Chinese Marinated Steak with Veggies

Chinese Marinated Steak with Veggies

Believe it or not, this was created out of the "frugality" mindset tonight.  I simply was working with what I had.

It all started with a little bit of apple cider vinegar I had in a glass.  That's it, and the rest came from there.  

I had some sliced up steak in the fridge, a half bag of frozen green beans in the freezer, a carrot in the drawer of the fridge, some mushrooms that needed to be used...  Voila!  A new recipe is born!  If green beans aren't available, use whatever is:  broccoli, asparagus or summer squash would work.  No mushrooms?  No problem!  Use bamboo shoots or water chestnuts or a handful of spinach.  Keep it simple!

Chinese Marinated Steak with Veggies
Serves 2 to 3

In a medium sized bowl, combine:
1/4 cup apple cider vinegar ("with the mother" is best)
2 tablespoons coconut sugar
4 packets Truvia-type sweetener
1 tablespoon minced garlic
2 tablespoons Bragg Liquid Aminos or soy sauce

Add:
1/2 pound thinly sliced beef steak

Mix the steak in with the marinade.  Cover and refrigerate it, allowing it to rest from 30 minutes up to all day, stirring occasionally.

While the meat is marinating, slice:

1 carrot, thinly
4 mushrooms 

And rinse 1/2 pound frozen whole green beans.  Set these aside.

In a wok or large frying pan, heat 2 tablespoons peanut oil over medium-high to high heat -- depending on the pan.  As the oil becomes warm, put the steak pieces, without the marinade, into the pan, being wary of splatters. 

Reserve the marinade and add 1 cup water plus 1 tablespoon cornstarch to it. (To make this gluten free, simply use potato starch instead of the cornstarch.) Set it aside.

Cover and cook the steak about 2 minutes, or until it is no longer red.  

Add the carrots, cover them and cook them for about 2 minutes.  

Follow the same procedure for the green beans and then the mushrooms. 

Finally, carefully pour the reserved marinade mixture over the meat and veggies in the wok.  Be sure and bring it to a boil.  It is done when the sauce has a shiny look to it, rather than cloudy.  

We served our Chinese Marinated Steak with Veggies over freshly prepared Jasmine rice*.  It was delicious!

I would have eaten it with chopsticks, but we just moved and I still can't find them!

Enjoy!

*This dish is low carb without the rice.

Sour Cream Chocolate Chip Banana Bread

About being frugal...

What does it mean to be frugal?  Is being frugal being a cheapskate?  Is it being a dumpster diver or what??

Here's the dictionary.com definition of frugal: (3) not wasteful.

That's it!  Frugality is simply not being wasteful.  Sure, there are other definitions, if you want them; but I don't.  The way I mean being frugal is simply not being wasteful -- using what I have on hand to make what I want to make.

How does this apply to my recipes?  My recipes  nearly always start with what I have on hand.  I might need to pick something up from the store if I want to make something special like Egg Rolls, (which will be coming, I assure you!)  However, most of what I make just comes from what I have on hand and from my heart <3

Today, I found myself with a couple of very ripe bananas.  I, also, have a whole lot of sour cream on hand from a donation.  That got me thinking...  Sour cream + bananas = Sour Cream Banana Bread!  

Sour Cream Chocolate Chip Banana Bread
Makes 1 loaf

This is a delicious, all natural, reduced sugar treat.

Pre-heat the oven to 350F.

In a mixing bowl, combine:

~1 cup mashed very ripe banana (about 2 medium sized bananas)
1/4 cup coconut sugar
4 packets Truvia-type sweetener
1/2 cup sour cream
1/4 cup coconut oil (liquid -- if necessary warm it to above 72F for it to become liquid)
1 teaspoon vanilla extract (I make my own, Here is the recipe)

Add:
2 eggs, lightly beaten 

Mix the above ingredients until they are combined, then add all at once and stir until just combined:

2 cups whole wheat flour (pastry type preferred)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt

Finally, add:
1 cup chocolate chips (I had dark chocolate, but any would be fine, even carob.  Also, 1/2 cup chips would be sufficient.)

Spray a 9"x5" loaf pan with olive oil cooking spray.  Pour the batter into the pan and smooth the top.

Topping:

In a small bowl combine:

1/3 cup whole wheat flour (as above)
2 tablespoons liquid coconut oil (as above)
2 tablespoons coconut sugar
4 packets Truvia-type sweetener
Pinch sea salt

Distribute the topping evenly over the batter.  I had to use my hands and break it up into clumps.

Bake the bread at 350F for about 45 minutes, or until it is firm to the touch.  A knife test won't work because of the chocolate...

Remove the bread from the oven and let it rest for about 5 minutes, then tip it up on its side to cool completely.  Remove the bread from the pan and slice it as desired.

Enjoy!