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Foodie Friday

FoodFoodie Friday

How to make healthy gummy bears at home

by Shalice Noel
written by Shalice Noel

Our family is just a little bit gummy bear obsessed! We love them and buy them daily, so why not make our own? We have done SO many variations. Wanna know some of our family favorites? Phyto reds blend and lemonade blend. I use stevia drops instead of honey and fresh lemon juice as the juice, but it’s totally up to you. Here’s where you can buy the phyto reds – HERE

If you do use the phyto reds, I use one scoop to one cup of water and double the recipe.

Here is the recipe below. I love that it is only 3 ingredients and no bad ingredients! Enjoy and let me know if you make them.

FRUIT JUICE GUMMY BEARS

INSTRUCTIONS 

  • Pour 1/2 cup juice into a sauce pan set on low heat.
  • Add 1 tablespoon honey.
  • Add 2 tablespoons of gelatin.
  • Mix until all dissolved and then remove from heat.
  • Using the dropper, add into your mold.
  • Place in fridge for 30 minutes to cool and form or until solidified. 
FoodFoodie Friday

Cowboy Cookie Recipe

by Shalice Noel
written by Shalice Noel

I shared these cookies on my stories and so many of you wanted the recipe.

I love these! They’re so yummy, I had 3 today!

I attended a women’s bridal shower, and my sister’s friend Brooke brought these cookies. Immediately, I had to ask her for the recipe. They were melt-in-your-mouth delicious and equally soft yet crispy.

Let me know what you think in the comments!

Cowboy cookies

This recipe makes two dozen


1 cup sugar
1 cup brown sugar
1 cup shortening (or substitute for 2 sticks of butter)
2 eggs
1 t vanilla
Mix dry ingredients
2 cups flour
1 t baking soda
1/2 t baking powder
1/2 t salt
2 cups oatmeal
1/2 package of semi sweet chocolate chips

Mix thoroughly, bake at 350 F for approximately 8 minutes.

FoodFoodie Friday

Mouth watering Snickerdoodles

by Shalice Noel
written by Shalice Noel

I discovered this recipe off the King Arthur flour website and fell in love. It reminds me of a melt in your mouth cinnamon and sugar muffin I used to make for brunch about a decade ago in Chicago.

Good memories.

I tried to recreate that very muffin by under cooking it. I came VERY close to recreating them and they may just be better than original inspiration.

What are you waiting for, make these and let me know what you think!

Click here for 3 ingredient dinners, broccoli salad, chickpea dinner (my kids love) and Amy’s pancake we make on weekends.

Buttery Snickerdoodles

8 tablespoons unsalted butter, at room temperature
                3/4 cup granulated sugar
                1 large egg
                1 teaspoon baking powder
                1/2 teaspoon salt
                1 1/3 cups King Arthur Unbleached Bread Flour or King Arthur Unbleached All-Purpose Flour

              2 tablespoons sugar
                1 to 1 1/2 teaspoons cinnamon, to taste

               

                To make the cookies:

Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
                Beat together the butter and sugar until smooth.
                Add the egg, beating until smooth.
                Beat in the salt, and baking powder.

  • Add the flour, mixing until totally incorporated.
  • To make the coating: Shake together the sugar and cinnamon in a medium-sized zip-top plastic bag.
  • Drop small (1″-diameter) balls of dough into the bag; a teaspoon cookie scoop works well here. Roll/toss the cookies in the cinnamon sugar until they’re completely coated.
  • Space the cookies at least 1 1/2″ apart on the prepared baking sheets. Use a flat-bottom glass to flatten them to about 3/8″ thick; they’ll be about 1 1/2″ in diameter.
  • Bake the cookies for 8 minutes (for soft cookies) to 10 minutes (for crunchier cookies). 

Foodie FridayRecipes

Foodie Friday: FLOURLESS CHICKPEA MUFFINS

by Shalice Noel
written by Shalice Noel

  • 1 (15 ounce) can Organic Garbanzo Beans, rinsed and drained (chickpeas)
  • 3 large eggs
  • 1/2 cup creamy almond butter (just almonds + salt)
  • 1/2 cup pure maple syrup (or sub honey)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup small wild frozen blueberries OR 1/3 cup dark chocolate chips, plus 2 tablespoons for sprinkling on top (dairy-free, if desired)

Step 1

Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with 10 muffin liners (we’re only making 10 muffins) and spray the inside of each liner with nonstick cooking spray so that the liners do not stick to the muffins — this is important.


Step 2

Place chickpeas and 1 egg in the bowl of a food processor or high powered blender and process until beans are well blended. Add two other eggs, peanut butter, maple syrup, vanilla, baking powder and salt and process again until smooth. Fold in ⅓ cup chocolate chips.

Step 3

Divide batter evenly among muffin cups. Sprinkle remaining chocolate chips evenly among the tops of each muffin batter. Bake for 25 minutes or until a toothpick inserted into the middle of the muffins comes out clean. Place on a wire rack to cool for 10 minutes, then remove muffins from tin and transfer to a wire rack to cool completely. 

Let me know what you think! Don’t miss my reel featuring this recipe.

Adapted from Ambitious Kitchen

Foodie FridayRecipes

Veggie Feijoada

by Shalice Noel
written by Shalice Noel

My mom has been making feijoada for as long as I can remember! She’s Portuguese with family in Macau and Porto, Portugal, so she has enjoyed the real thing for years. I personally love it with rice. It is my favorite comfort food. This recipe was originally made with sausage and or chicken. Since we didn’t have any yesterday, we enjoyed this nonetheless! I actually like this better than the sausage version. You decide, and let me know what you think!

Veggie Feijoada

1 Large sliced onions

3-4 Cloves of garlic

Bacon (for flavoring)

1 Small can, tomato paste

Chicken broth, 2 cubes

3 Cans garbanzo beans, drained

2 Cans kidney beans, drained

Fry in a large pot: onions, garlic, bacon. Slowly add beans and tomato paste and stir. Discard bacon. If you make it the day before, it tastes better. Serve on a bed of rice or a loaf of bread.

Enjoy!

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Foodie FridayRecipes

The best broccoli salad to try this weekend

by Shalice Noel
written by Shalice Noel

I was searching the internet for a MAYO FREE broccoli salad. . .

My dad hates mayonnaise after getting sick about 20 years ago. Honestly, after he told me how he got sick, I started to hate mayonnaise too. The story goes, he ate a fast food burger and apparently the mayonnaise they used was not fresh. He was sick for days after and hasn’t had mayo since. I’m pretty excited that my search for the BEST mayo-free broccoli salad has ended. This recipe is adapted from this site. Here’s to trying new things. Hope you enjoy!

Note: I tripled this recipe for 9 people.

1 pound of broccoli (I like it chopped as small as you can chop it)

1/2 cup (salted) sunflower seeds

1/2 cup finely chopped red onion

1/2 cup grated sharp cheddar cheese

1/3 cup dried cranberries (optional) I left this out, but it is a pretty pop of color!

For the dressing

1/3 cup avocado oil or extra virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon honey

one medium clove of garlic minced

1/4 teaspoon fine sea salt

Get two bowls out, one large bowl and one small one. In the large bowl, add sunflowers, chopped broccoli, onion, cheese and cranberries. In a smaller bowl, combine the dressing ingredients: oil, vinegar, mustard, honey, garlic and salt. Whisk until the mixture is well blended. Pour the dressing over the salad and stir until all the broccoli is lightly covered in dressing. If you have any self-control, marinate 20 minutes or even overnight in the fridge. 
5. Divide salad into individual bowls and serve. Leftovers will keep up to for 3 to 4 days in fridge, covered.

Cookie + kate suggests:

MAKE IT VEGAN: omit the cheese,

MAKE IT DAIRY FREE: omit the cheese, use maple syrup instead of honey

MAKE IT NUT FREE: use sunflower seeds instead of almonds

Let me know what you think? I think this will be a new favorite recipe in our house. Is it addictive? You betcha! The whole bowl was gone tonight! Bonus, it travels well if you need a yummy picnic food. Check out more of my recipes like blueberry muffins and puffed pancakes or search “foodie friday” on the blog.

Thanks for stopping by!

xx Shalice

Foodie FridayRecipes

The Best Margarita I’ve had

by Shalice Noel
written by Shalice Noel

Margarita Friday

Reid and I have been trying Margaritas! We usually have NO idea what to do when it comes to cocktails. I love an extra salty margarita on occasion and Reid likes his plain. I usually ask to lick his salt off. Through trail and error, we found a yummy recipe that works for us! Let me know, do you have a good receipe?

2 ounces of Tequila (any brand)

The juice of 4 tangerines, 2 limes, 2 lemons. Extra to line the rims of the glasses before salt.

4 fresh mint leaves

Ice

2 Tablespoons agave or honey

Kosher salt (Or chili salt) place in a plate and coat the rims.

4-6 Cucumber slices

Jalapenos (optional)

Mix and enjoy! My shop page is open 24/7, hope you have a nice time with family or a good book. We have a “social distancing” neighbor chat around the cul de sac. Its a fun way to get to know the neighbors. What are you up to?

FoodFoodie Friday

Chocolate Sheet Cake – Birthday Cake

by Shalice Noel
written by Shalice Noel

The Texas Sheet Cake we make EVERY birthday is finally on the blog! I originally got this recipe from a guy in my Poetry Class at Wheaton College. No joke! He made it for the last class kick off party and I told him I HAD to have this recipe. He quickly wrote it on a napkin, and from there its history. I’ve since shared it with my family, friends and YOU! Let me know what you think!

Chocolate Sheet Cake

Yields 1 9 x 13 cake

2 cups flour

2 cups sugar

1/2 teaspoon salt

Preheat oven to 325F, mix in a large bowl.

1/2 cup butter
1/2 cup vegetable oil
1/4 cup cocoa powder
1 cup water
Bring the butter oil, powder and water to a boil in a sauce pan. Slowly add to the flour mix and mix well.

Two eggs
1/2 cup buttermilk*
1 teaspoon baking soda
1 teaspoon vanilla

*When I don’t have buttermilk, here’s the substitute: for each cup of buttermilk, I add 1 tablespoon of white vinegar or lemon juice. Stir than let stand for about 5 minutes.

Blend till smooth and add to cocoa flour mix. Pour into a 9 x 13 greased and floured pan. Bake till toothpick comes out clean. Let cook at least 5 minutes before icing. Bake at 325 F, for approximately 25 minutes.

CAKE ICING

1/2 cup butter
3 T. cocoa
6 T. Milk
1 t. vanilla (add to cocoa mixture)
1 16 oz box of powdered sugar

Melt butter and cocoa together in a sauce pan- make sure not to burn it. Add milk to butter mixture. Add powdered sugar to cocoa and milk and mix till there are no lumps.

Pour over warm (not hot) cake and spread smooth

Let me know what you think. This is our favorite birthday cake ever!

Enjoy and let me know how you like it in the comments!

FoodFoodie Friday

Healthy Pad Thai

by Shalice Noel
written by Shalice Noel

I’m obsessed with the salty sweet flavors of Pad Thai. Since we aren’t going out to eat, I found a recipe to make at home. It is a healthier version to try without losing the amazing flavor. The recipe is good for 4 people and only takes 30 minutes. Let me know what you think!

Keto Pad Thai

Sauce

3 tbsp fish sauce
1 tbsp rice vinegar
1 tsp chili paste
1 tbsp peanut butter
1 tbsp coconut aminos
2 tbsp lime juice
5 drops stevia

Ingredients

1 16 oz package shirataki noodles
1 lb chicken breast, butterflied and cut into bit sized pieces
2 eggs, beaten
1/2 tbsp ginger, minced
2 cloves garlic, minced
3 large scallions, thinly sliced, keep whites and greens separate
1 1/2 cups bean sprouts

Toppings
1/4 cup peanuts, chopped
1/3 cup cilantro leaves, chopped
  • Wash and dry fresh produce. Thinly slice scallions, keeping whites and greens separated. Peel and mince ginger and garlic. Roughly chop cilantro leaves.
  • Butterfly the chicken breast then cut into small bite sized pieces.
  • In a small bowl, whisk together all sauce ingredients until well combined and smooth.
  • Heat a drizzle of oil (I used sesame oil) in a wok or large pan over medium high heat. Add ginger and garlic and stir fry until fragrant (about 30 seconds), stirring frequently. Add scallion whites and  1 tbsp sambal oelek to wok with ginger and garlic and continue stir frying until scallions have softened about 2-3 minutes.
  • Once scallion whites have softened, add chicken to wok with the ginger, garlic, scallions, and chili paste. Stir fry chicken for 5 minutes or until lightly browned and cooked through.
  • While chicken cooks, beat 2 eggs until well combined. Drain and rinse shirataki noodles thoroughly under hot water for about 2 minutes.
  • Once chicken has finished, remove the chicken stir fry the wok or pan and set aside. Add shiratki noodles to the wok and stir fry noodles until firm, about 5-7 minutes.
  • Once noodles have cooked, add the beaten eggs to the wok with the noodles and stir fry for 2-3 minutes until the eggs have cooked. Stir frequently to break up/scramble the eggs.
  • Once eggs have cooked, add the chicken stir fry, pad thai sauce, and bean sprouts to the wok. Continue stir frying for about 2 minutes until all ingredients are well combined.
  • Top with scallion greens, crushed peanuts, and cilantro to serve. Enjoy!

Photography by Felicia Lasala // Adapted from Joy Filled Eats // Optional: Shiratki noodles can be used OR “Healthy Noodle” made with Konjac.

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FoodFoodie Friday

Energy Balls Recipe

by Shalice Noel
written by Shalice Noel

Of all the things I make, all my kids request energy balls the most. I thought I’d share the recipe here as I make them daily now on #quarantine. I wanted a recipe with protein (almond butter) and fiber (chia seeds and oatmeal), and energy balls seem to fit the bill.  Did I mention that they’re delicious?


 ENERGY BALLS

1 cup of organic oats (I grind in my Cuisinart)
1/2 cup of chocolate chips
1/3 cup of chia seeds
1/2 cup honey
1/2 cup almond butter, crunchy
1/2 teaspoon Himalayan salt
1 teaspoon cinnamon


Mix the above and mold into 1 inch balls. Place on a pan or plate into the freezer for one hour or 10 minutes if you’re like us and can’t wait! Can you tell Levi loves them too?

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