Easy Weeknight (Dessert) Recipe: Pineapple Crumble

   I love a dessert that is easy to throw together with ingredients I already have on hand. Nothing pleases me more than transforming a few simple items into something extraordinarily delicious. The other night I found myself craving something sweet, but it being the day before grocery day, I was left with little options to choose from. So I grabbed a few ingredients from the pantry and fridge, mixed them up together and tossed it into the oven. The results were nothing short of amazing. ;)

   Simple Pineapple Crumble

 

You will need:

• Pineapple, sliced and diced (I used one whole pineapple but in a pinch you could use canned, just drain the liquid first. Also, feel free to substitute ANY fruit in place of the pineapple. :))
• 1-2 Teaspoons Cinnamon
• 1 Cup + 2 Tablespoons Brown Sugar
• 1 Cup Flour 
• 1/4 Cup + 2-4 Teaspoons Butter, diced small

To Make:
 
   First you want to preheat your oven to 400 degrees Fahrenheit.  Next, "grease" your oven-safe dish or ramekins (I used two ramekins for single serving desserts) with butter. Toss your diced pineapple (or other fruit) with the 2 tbs brown sugar and 1 tsp cinnamon. Pour into the dish or separate equally  into each ramekin. For the topping, mix together equal parts brown sugar and flour. Then add the diced, cold butter and cinnamon. Using a fork or your hands, mash the butter into the dried mixture. You will want to do this until all of the topping has some butter and is crumbly. I used my hands and just "massaged" the butter into the dry ingredients until it was all incorporated. Spoon the topping over each ramekin or the entire baking dish. Top with a few teaspoons of sliced butter and bake for about 30-35 minutes, until topping is brown and the sides are bubbling. Let cool slightly and enjoy with vanilla ice cream!


   I hope you enjoy this weeks' recipe and let us know if you try it with any other fruit in the comments section below! Thank you and have a great week! Like always, keep it clean!

 

 

Easy Weeknight Recipe: Spaghetti Bread

   I love to cook Italian food, especially the old fallback, spaghetti. It was the first dish I ever made on my own and it's always a good stand-by for nights when you don't feel like "cooking." However, if you're anything like me, you are TERRIBLE at measuring those tall, thin, spaghetti noodles. I always over-think the amount that goes into the pot, add more at the last minute, and then end up with a huge pile of cooked pasta. What's a girl (or guy!) to do with all of the left overs? Two words: Spaghetti Bread.
   I came across a pin for this recipe on Pinterest and have been wanting to make my own version for quite awhile. With leftover spaghetti from the lazy night before, I created a next day meal that you won't want to wait for! Here's what you need to get started:

• cooked spaghetti noodles (though I imagine this would work with any pasta)
• marinara or spaghetti sauce
• mozzarella cheese (cubed or shredded)
• pizza dough (store-bought or you can use my recipe here. :))
• optional: garlic powder, dried basil, coconut milk/eggwash, mixed veggies, meats, ect.

   Preheat oven to 350 degrees. Mix the pasta and marinara together with any veggies or other additions. Like I said, mine was leftover so it was already mixed and had cooked red onion/pepper as well. Now you want to roll your pre-made pizza dough out on the counter, or onto some parchment paper, into a large rectangle. Then, pile the spaghetti in the center of the dough. Next add a layer of cheese, cubed or shredded, onto the spaghetti. You will then cut along the dough so there is an even amount of flaps on both sides. Then braid the flaps together, tucking in both ends. Next you can brush the top with either an eggwash (egg + water) or a little coconut milk. I then sprinkled with garlic powder, basil, and a little salt and pepper. Parmesan cheese would have been delightful on top as well, but I was lacking that. Now you will bake in the oven for 35 minutes until nicely brown. Let cool as long as you can and then serve!
   This makes a lot of food and would pair nicely with a light salad for your next dinner party! It's like French bread and spaghetti that you can eat in one bite! Until next time, stay hungry and let us know how your spaghetti bread turns out in the comments section below! :)

Gentle and Rejuvenating Ginger!

  The root of the ginger plant was used by ancient healers in Southeast Asia who utilized it's healing properties to cure indigestion and joint pain nearly 5,000 years ago. Today, many of the same benefits are being procured by this magical plant. It is top on my list of medicinal herbs because of the vast array of ailments it is proven to treat or cure. I'd like to show you a few of these marvelous benefits and give you some ideas on how to incorporate ginger into your daily life!
 
Ginger for Inflammation

   Ginger root contains powerful anti-inflammatory compounds called gingerols. These substances can cause a reduction of pain and increased mobility for people who suffer from rheumatoid and osteo-arthritis when they consume the plant regularly. Other anti-inflammatory benefits (if you aren't quite to the arthritis stage in life) include helping to clear skin of acne and other related outbreaks. I personally have found a few slices of ginger added to green tea and drank daily can help clear your skin almost completely! I have also experimented with using ginger as a topical acne treatment by rubbing the cut end of the root directly on a blemish, which was noticeably lessened the next morning.

Ginger as Cancer Treatment/Prevention

   Those very same gingerols that help to reduce inflammation may also be cancer fighting and killing machines! Studies have shown that the compounds, which also give ginger it's distinct spicy flavor, could inhibit the growth of human colorectal cancer cells and even induce death in ovarian cancer cells! A pro-inflammatory state is thought to be a contributing factor in the development of ovarian cancer, therefore, by reducing inflammation you are greatly reducing your risk! Ways to incorporate these cancer-fighting benefits including drinking ginger tea and eating foods spiced with ginger.

Ginger for Increased Immunity

   You may have heard that drinking ginger tea can help fight off a cold or flu. That is entirely true and I have used this many times to beat or prevent illness. Ginger is extremely warming and can even cause you to produce sweat on a cold day. By causing your body to sweat, you are increasing detoxification, which is exactly what you want when you are sick! Also, ginger can help an upset stomach and is a natural pain-killer. I find that drinking several cups of fresh ginger root tea with lots of lemon and local honey helps to kick illness faster than any commercial medicine I've ever tried. Give it a shot next time you're under the weather!!

   I hope you have learned a little bit about my favorite medicinal herb ginger. Not only is it delicious (especially combined with cinnamon in tea), but it has many disease fighting properties as well. I encourage you to try it out and see what ginger can do for you! Until next time, stay clean and healthy!!! :)

Pumpkin Cheesecake Muffins

   I love when I stumble upon a recipe that is so completely satisfying I can't help but share it as soon as my tongue gets a taste. This recipe definitely meets those standards. I am also enamored with fall, everything about it. From the cooler breeze to the changing colors in the trees, I adore it all. My absolute favorite thing about fall? It's pumpkin season. :) 

   

   Upon purchasing a small, organic "sugar pie" pumpkin from Whole Foods, I had a hard time deciding what to actually do with it. I flirted with the idea of making cupcakes with a nice cream cheese frosting. Or should I, upon the boyfriend's request, go all out and make a delicious (albeit time consuming) pumpkin cheesecake? With these ideas in mind, I scoured the internet in hopes to find the perfect fall treat. And boy, did I find it! The perfect combination of the two, I present to you:

Pumpkin Cheesecake Muffins

  

For the filling: 

• 8 oz. cream cheese, softened
• 1 cup powdered sugar
• 2 tsps cinnamon 
• 1 tsp almond extract (optional but delicious)

For the muffins: 

• 3 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 tablespoon plus 1 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 1 teaspoon baking soda
• 4 large eggs (or egg substitute - I used 4 chia/flaxseed "eggs")
• 2 cups sugar
• 2 cups pumpkin puree (you can purchase this pre-made or make your own - details below)
• 1¼ cups grapeseed oil (or any oil you have on hand. I used a combination of grapeseed and coconut.) 

For the topping: 

• ½ cup brown sugar
• ½ cup flour
• 1½ teaspoons ground cinnamon
• 4 tablespoons cold unsalted butter, cubed

   If you're like me and prefer to avoid pre-processed foods, you might consider making your own pumpkin puree for this recipe. It's very simple to do and a small "sugar pie" pumpkin provided me with the exact amount I needed for this recipe. To make pumpkin puree, there's a variety of different ways you can go about it. All ways begin with you cutting the pumpkin in half, de-seeding it (Save for a later date! Pumpkin seeds are very nutritious and spectacular toasted with some cumin and chili powder.), and then chopping small and removing the skin. I chose the quickest method which involves placing the diced pumpkin into a pot of boiling water and letting it cook for about half an hour. Alternatively, you could roast the pumpkin or steam it. Both take a bit longer to do, however, and I was very impatient last night. ;) After you cook the pumpkin using whichever method you choose, you simply place the bits in a food processor or blender and let 'er rip! In seconds, you have freshly cooked pumpkin puree! (This also freezes exceptionally well if you end up with more than the needed 2 cups!)

   Now for the ACTUAL recipe. Preheat oven to 350 degrees. Combine your ingredients for the filling. Simply whisk together until nice and creamy, and then store in the fridge until ready to use. You'll want to make the topping next. To do so combine the dry ingredients and then add your cubes of butter. Then you'll want to use a fork to mash the butter into the dry mixture until it is crumbly. Also set this in the fridge until you're ready to assemble. Now you can make the muffin batter. Simply add all ingredients and mix until incorporated. (I used an electric hand mixer but with a little man power you can easily do this by hand.) You want to line a cupcake pan (or two if you have them!) and then fill the paper 3/4 of the way full with the muffin batter. Then you will add a dollop (about 1 tbs) of the cream cheese filling on top. Finally, sprinkle generously with the topping. Bake for about 20 minutes and then remove when a toothpick (or other sharp kitchen device) comes out clean. Let cool for as long as you can manage. I don't recommend eating directly out of the oven - the cream cheese filling is molten, trust me! 

   These muffins are the perfect fall treat and taste even better the next day for breakfast. I hope you enjoy this recipe and the beginning of your fall/holiday season! Until next time, stay hungry delicious clean!!!

Hey There Honey!

   Honey has been utilized as a natural sweetener for centuries, dating back as far as 2100 B.C. Mead, which is made from honey, was once referred to as the "nectar of the gods." Honey has also been honored as a form of currency, tribute, and offering throughout history. It's even been used to make cement, varnishes for furniture, and also has many medicinal purposes. Let me show you a few! 

Anti-bacterial, anti-fungal, and anti-viral: 

   Honey has all of the above qualities making it a powerhouse against disease and infection. You can take honey to prevent and help cure illness, treat athletes food and other fungal infections, and even use it directly on a wound or burn to help increase healing! It's gentle and tastes delicious too! 

Honey helps soothe and heal sore throats and upper-respiratory infection:

   Due to honey's antimicrobial properties, it makes it the perfect antidote for a sore throat. Not only will the sweet, viscous liquid coat and soothe the throat, but it will help fight off infection naturally too! There have also been reports that honey will reduce the frequency and severity of coughs due to upper-respiratory congestion. 

                                             Honey as cancer prevention: 

    While honey will not cure cancer, there is significant evidence that it can help to prevent it. Honey has carcinogen-preventing, anti-tumor properties due to large amounts of flavonoids. These are antioxidants which can help reduce the risk of some cancers and even heart disease.

Bonus - Honey for hangovers:

   If you sometimes indulge a little too much on the weekend, you may end up with the dreaded hangover the following morning (or afternoon as the case may be). Well, here comes honey to the rescue! Honey is super gentle on your tummy and also contains a mix of natural sugars, including fructose. Fructose has been known to speed up the oxidation of alcohol by the liver, acting as a sort of 'sobering' agent. This will help speed up your recovery and increase overall well-being. 


   I hope you have learned some new things about this old standby sweetener. Honey is one of my favorite foods, and I always have a large supply. When using honey for medicinal purposes, it's best to use local, raw honey as it has the most healing powers. Happy health and as always, stay clean!