Oatmeal Banana Bites

Posted on March 30, 2013 by Jules

iJules Oatmeal Banana Bites

These little healthy scrumptious bites are the easiest way to use up the last banana that everyone left for someone else.  It was inspired from a recipe that I had pinned on Pinterest called 2 Ingredient Cookies by Recipe By Photo.  I had over 2000 re-pins so I thought I better try them so I could answer the questions they were asking me, like it was “MY” recipe! I just pinned it for God’s sake!  Of course I had to add more than 2 ingredients because I always am craving something at the moment and have never followed a recipe in my life. I didn’t make a tutorial because they are just too easy to make.

Ingredients: 

  • 1 Banana {overly ripe is good}
  • 1/2 Cup Oatmeal {Bobs Red Mill Extra Thick} is my favorite
  • 1 tsp. Pure Vanilla
  • 1/4 Cup Coconut flaked {mine was sweetened}
  • 1 Tbs. Ground Flax Seed

Method to the Madness:

Heat oven to 350 degrees. Mash banana in a small bowl, add all other ingredients and drop by heaping teaspoon onto a baking mat or parchment paper.  Bake 15 minutes until golden brown. This recipe made about 10 bites.  Store in a airtight container.  Recipe could be doubled by using 2 bananas etc. I wouldn’t recommend more than that.  I may use some cacao nibs next time just for the real cookie effect.  I’m sure you could make these in a dehydrator to keep them raw as well, maybe a high temp for 12 hours or so.

Bon Appetit

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Coping and Living with Rosacea

Posted on January 19, 2013 by Jules

Several years ago I started noticing my face flushing while I was cooking in the kitchen, it would be warm over the stove while I was enjoying a glass of red wine cooking up something delectable for dinner.  I didn’t have any idea why my face would get so warm and eventually it would start to sting. By the time dinner was ready, my face would be burning hot and I needed to stand by the freezer with the door open with my head inside to stop the burning sensation.  After laying by the pool most afternoons {wearing 30+ sunscreen} swimming and enjoying the warm Florida sun, this was only adding to the problem that I didn’t even know existed.

We purchased a new home maybe a year later, after moving in, my face immediately started breaking out even more with little blemishes {STRESS of a new homeowner} that were extremely painful.  I then decided to go to a dermatologist looking for answers to my new adult acne that the doctor thought I had.  After several visits and different medications, oral and topical, nothing seemed to be working. These blemishes were so  painful, my face would bleed when I washed it!  One of my girlfriends Jennifer, whom is extremely knowledgeable about skin care and worked at Bellissima Medi Spa, she had told me just by explaining my symptoms that it sounded like I had rosacea!  I’m not sure why my dermatologist couldn’t figure that out after three visits!  Jennifer suggested I book an appointment for laser genesis at the medi-spa with Lisa Leston, this was going to help reduce the red capillaries that were so close to the skin that seemed to be my flushing problem. It was a painless process that lasted about twenty minutes and diminished almost all the red capillaries after about four visits.  After reading about rosacea causes and treatment and finding there is no cure, you can only avoid things that trigger it, now  was the time to change my lifestyle to control this painful chronic long term disorder.

Topping the list of triggers of rosacea happened to be everything I love and live for, high histamine foods! Almost all foods that I crave and enjoy cooking with such as gorgonzola & blue cheese, red wine, balsamic vinegar, fish sauce, soy sauce, spicy peppers, hot sauce, these all of these needed to be taken off my list of loves because they were HIGH HISTAMINE, AGED or SPICY foods that make my rosacea flair up within minutes of consuming them.  STRESS, SUN, HEAT and STRENUOUS  exercise also top the list.  These all are a list of things that trigger for me, and may not bother other people, caffeine does not seem to bother me, than God!

iJules Rosacea

This photo {today} is upon healing after about a week after indulging with a combination of jalapeno peppers on salad {I crave these foods and know the outcome} plus working in the garden at 87 degrees outside for four days straight and possibly liquid aminos used in teriyaki for stir fry.  These little blemishes don’t look too bad, especially when I put on a tinted moisturizer, although they prick like needles, burn and bleed when you wash your face, then the skin peels after they are almost healed, until the next outbreak appears.

When I think back, all of these things were contributing to my blemishes and flair ups.  A cup of HOT coffee or green tea and HEAT from the blow dryer before heading to work, by the time I arrived at work, my face was on fire.  I now have iced coffee or tea and haven’t use a blow dryer for the last three years.  I now always park my car in the shade, if it’s 120 degrees inside it my face will flush for a couple of hours and maybe break out as an added bonus.  {no SUNroof open}  If I eat a salad with blue cheese and balsamic vinegar, {my favorite} by the end of the day my face would sting and have painful pricks {make you cry} through out it! Red wine would do the same, I cut out red wine and now drink chilled chardonnay only and noticed that Australian chardonnay’s tend to make me flair up, too bad, they are usually reasonably priced ones!  ;)  I tried a raw, and vegetarian diet, a few times over the last four years, it did not appeal to my taste buds what so ever! I had energy, although I ended up with digestive and nutrient disorders after a long series of blood work and a gastrologist.  I unfortunately think of food 24/7 and flavors that enhance other flavors, so just by watching what I consume, I have much better control of this disorder.   I don’t lay in the SUN ever!  I wear a hat almost always in the sun and SPF 30 on my face daily for the last ten years. I try not to stress out over any situation, that may me the hardest to control.

I’ve linked a list from the National Rosacea Society  of factors that may trigger rosacea these have been very helpful to myself.  I hope some of these helpful hints help just one person struggling, coping and living with rosacea! I have also discovered within the last month, applying  essential tea tree oil for soothing and calming feeling, has helped more than any creams, lotions etc. that I have ever tried, it’s also a natural, and a very powerful immune stimulant, helping to fight infections and promote clear skin.

 

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Spicy Cheesy Organic Kale Chips

Posted on November 10, 2012 by Jules

Kale chips are by far my favorite snack food without guilt.  There’s something about sweet, spicy & smokey that makes me very happy.  I’ve made several kinds of kale chips, from plain with sea salt, Himalayan salt or spicy cayenne pepper and even lemon, soy, liquid aminos.  I remember reading a recipe from someone adding honey or agave, so this is what type of flavorsome recipe I came up with.  This recipe works perfect on hot air popcorn as well!

 Ingredients: 

  • 1 Large Bunch of Organic Kale {washed and patted dry}
  • 1 Tbs. Olive Oil
  • 1 Tbs. Pure Maple Syrup
  • 1/2 Cup Nutritional Yeast
  • 1/4 tsp. Sea Salt
  • 1/2 tsp. Smoked Sweet Paprika

Method to the Madness:

Tear Kale from stems into large bite size pieces and put in large mixing bowl.  I use my wok because the olive oil coats it and it’s size is perfect for mixing.  Drizzle olive oil and maple syrup over kale and mix well.  Mix together nutritional yeast, sea salt and paprika,  sprinkle evenly over kale mixture.  It’s easier if you stir with your hands, make sure you get down to the bottom of the bowl and get the mixture sticking to the kale.

Bake at 220 degrees for about a hour, you can take out crispy ones and leave damp ones to bake {dry} even further. You can use a dehydrator if you choose, 120 degrees from 8-10 hours, I can never wait that long, I end up eating them before they get crunchy! Store in a plastic container on top of paper towel, they won’t last long, usually only two-three sittings of snacking. ;)

Bon Appetit!

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Sweet & Salty Pumpkin Seeds

Posted on October 27, 2012 by Jules

The big decision to put the pumpkin seeds in the new compost or bake them. When in doubt, I always make something to eat! ;)  There is nothing better than sweet & salty mingling together, this is a quick simple recipe that is not your grandmothers old-fashioned Halloween treat!

I took the seeds and guts out of one large pumpkin, cleaned the slime off, rinsed with water and patted dry.  Recipe can easily be doubled with two pumpkins.

Ingredients: 

  • 1 cups  fresh pumpkin seeds rinsed and patted dry
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoons raw organic sugar
  • 1/4  teaspoon sea salt
  • 1/4  teaspoon ground cinnamon

Method to the Madness: 

Heat oven to 300.  Spread the seeds on a baking sheet and bake until dry approximately 50 minutes.

Increase oven temperature to 350.  In a large glass bowl, toss the seeds with the butter, sugar, salt, and cinnamon.  Return the seeds to a parchment paper lined baking sheet and toast, tossing occasionally, until golden brown, 10 to 15 minutes.  Store in air tight container.

Before the seed bath. Warning: {house will smell amazing}

Cooling on the parchment paper. {yes, I burnt my mouth again, just can’t wait}

You can add a couple shakes of cayenne pepper  in place of the cinnamon for some spicy flavor, just depends on the taste bud craving.

Bon Appetit!

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How to Compost with No Smells or Pest!

Posted on October 26, 2012 by Jules

After researching many compost barrels, boxes, stalls, spinners and reading reviews on natural disasters that could happen if you didn’t stir, soak or feed well!  I decided to combine a couple ideas into this awesome compost that sits just outside the garage with easy access to add raw kitchen waist every couple days.  I keep a 3.5 plastic tub next to the sink to scrape seeds, cores, and any waste that is raw. Remember no dairy, meat or cooked food.

The layering idea came from Sustainable America there are several how to compost, I used the layering system How to compost in your apartment, even though I live in a house.  I thought this idea of, No Smells, No Pest would be good for us because we have raccoon’s & critters that lurk around at night with neighbors in our side yard.

This is all I needed to start the compost:

Approximate cost $24.00 {worms & container} Walmart

  • 1 Sterilite 29 gallon Stacker Tote with locking lid
  • 1 section of newspaper shredded, soaked in tap water
  • 120 Red Worms
  • Ransom kitchen raw waste {egg shells, celery, squash seeds, onion, apple cores}
  • Drill

I drilled nine holes in the bottom of the container for drainage and air flow.

I lined the bottom of the container with strips of wet newspaper.

I love these little guys.

I added 120 red worms {this is my favorite part of the compost} they looked slightly under weight. ;)

Some raw kitchen scraps to start the compost.

I have grass clippings drying in the garage, the grass was damp so when it dried out I added a layer to the top of the waste and mixed it in a bit.

Yes, this is pretty discussing! Every four days or so I have a small rake that I fluff the compost and take a peek at the now obese vegan worms!

I drilled nine holes in the locking lid for air flow and cooling down with rain fall.  It’s rained only once and the rain actually drizzles into the holes.  I haven’t added any water and it’s been two weeks.  The temperature has been in the upper 80′s I may have to adjust something when the mid 90′s come back next summer.  I think if it starts to look dry I might take the lid off and mist it with the hose.

This was pretty exciting to see, the wad of imported Hudsonville, Michigan Acorn Squash seeds germinated {by accident} they are now planted in two pots.  I’m also adding brown paper bags shredded without ink if I think it may be too damp.  I can’t wait to see what happens in the next few months, and for the compost to actually be used in the garden, it’s breaking down quickly in two weeks!  I’ll be sure to update on this post! ;)

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Ten Years Later

Posted on October 26, 2012 by Jules

{My Junkers}

On our way home from Phil’s Bar & Grill in Saugatuck Michigan, my favorite place for dinner on the lake shore,  via the Westshore Mall in Holland, he stopped and said, “Wait here, I’ll be right back”! It was cold, windy and raining and didn’t care if I got out of the truck, even if it was a shopping mall! Thirty minutes later, we arrived at my house, he couldn’t wait to get down on one knee fumble around a shiny silver cubic zirconia that he picked out from Clair’s Boutique. With a smirk & cracking voice he ask me if I would marry him, he also said just in case you don’t like this ring, here is another one, that he pulled out of his other pocket, guess he knows I’m particular!

I wore the two rings everyday just like a proud peacock!  Pretty sure he was embarrassed that someone might think he was cheep, two months later for Christmas I was given a real diamond set in a gold band that we had made by a fabulous jewelry designer.  I wanted the two jet skis or snowmobiles he offered instead of the ring although with 3 months of summer and not much snow sometimes in the Mitten, I chose the ring.  That was 10 years ago and even though we never married, I’m just shackin’ up and living the dream! You would think I learned something from Dr. Laura! I still remember just like it was yesterday.  Just thought I’d share. ;)

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Spicy Avocado Cucumber Soup

Posted on August 4, 2012 by Jules

When given a basket of Florida Avocados, you need to get creative to use them up quickly.  Cubed then sauteed, sliced on BLT’s, mashed for guacamole, chopped in ceviche the list is endless!  Spicy cold soup is something perfect for summer, it’s quick, easy, requires no oven and complements any type of summer time food.

 These are Florida Avocados, the are not as rich and creamy as the California Hass Avocado (the little brown one).  Some Florida growers call them “lite” they are less calories although larger so you really need to do the math here.  Avocados are rich in monounsaturated fats, a great source of vitamins C, E, K, folate, and fiber.  This type of avocado is ripe when green, if you wait for them to turn, it will be bad.  You can feel them and they will be slightly soft but not mushy, then they are perfect.

I have 9 trees growing and gave away several to friends.  They are a fun tree to grow, just throw the pit in dirt, water and stand back.  These trees are about 4 months old.


This recipe was adapted from several different recipes I’ve tried, I added some jalapeno  just for something different! ;)

Ingredients:

  • 1 Avocado {Peeled seed out}
  • 1 Cucumber {Peeled seeds out}
  • 1 Cup or more Greek-Style Yogurt  {any brand will work in soup}
  • 1/2 juice from one lemon
  • 1/2 large jalapeno {optional} {seeds out}
  • 2 small garlic cloves
  • Hand full Organic Chives
  • Hand full Organic Dill
  • Salt to taste {couple of twits of the salt mill} I use Pink Himalayan
  • Cumin {shake, shake}

Method to the Madness:

In a food processor or blender add everything except the yogurt salt and cumin, don’t forget to peel and take out the pit of the avocado, take seeds out of jalapeno and peeled cucumber.

Blend until almost smooth, then add the yogurt and blend until creamy smooth.

Just before adding the yogurt, salt & cumin.

Blend until the soup is the consistency of pudding, you won’t want lumps in your creamy soup.  Makes approximately 3 cups.

Garnish with cumin, dill & lemon and maybe a drizzle of extra virgin olive oil!  For a lite dinner, serve with blue corn chips and pitcher of slushy mango margaritas this summer!

Bon Appetit!

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Chocolate Covered Coffee Bean Vanilla Ice Cream

Posted on June 30, 2012 by Jules

This recipe started just as chocolate covered coffee beans, then it turned into ice cream, imagine that, me not totally focused.  You must have patients to drop the beans one by one onto the lined cookie sheet, I thought I would never be making these again until I tasted one, OMG osh! they are so much better than what you can buy in the gourmet shops, it could have something to do with the freshness and quality, and taste of the beans too.

I found the Starbucks Tribute Blend 2012 crop on closeout this spring, I purchased 4 lbs for $28 on a two~fer deal, my favorite frugality shines again!  This blend is aged Sumatra, sun-dried beans from Ethiopia, and coffees from Papua New Guinea and Colombia come together to create this spicy and full-bodied blend with dark cherry notes.  This years crop has been better than all the other years combined.  You can use your favorite beans, just make sure they are fresh.

You can smell the beans if you scratch you monitor. ;)

I picked up this dark chocolate at my favorite Richard’s Foodporium in Osprey Florida, the owner is from Detroit so you know it’s going to be a regular stop to chat about how beautiful Michigan is!  The dark chocolate is $8.99 a lb and worth every penny.  I can’t believe this hunk made it home in the car without loosing a corner or two, this was  approximately  $4.00.

 Ingredients:

  • 1/2 cup Fresh Roasted Coffee Beans {Dark roast beans if desired}
  • 1 Cup quality Dark Chocolate Chips or 100 gms quality Dark Chocolate
  • Parchment or Wax Paper

Method to the Madness:

Heat chocolate in a saucepan till melted, stir in coffee beans until coated with chocolate,  lift gently with fork and place on wax paper, let cool and freeze for 4 hrs, store in an airtight container.

Make beans well in advance to give them time to set before adding to the ice cream.

I made Ice Milk this time, I just used skim milk, no cream.  It is a basic recipe, no eggs, no slitting the vanilla bean, just basic ice cream.

Ingredients:

  • 4 Cups Milk {can use heavy cream or mix it with milk equally 2 cups each}
  • 1 Cup Sugar
  • 1 tsp. Pure Vanilla Extract

Method to the Madness:

Mix all ingredients together until sugar is dissolved, pour into ice cream maker and churn for 20-30 minutes. Now, you can mix in a couple hand full of frozen chocolate covered coffee beans, put in airtight container & freeze 5 hours.  Ice cream will set better over night.

Bon Appetit!

 

 

 

 

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Wildlife Rescue ~ Another Passion

Posted on June 30, 2012 by Jules

It’s been a couple of busy months since my first wildlife rescue class, then straight to full fledged grabbing pelicans by the beaks, running like a gazelle netting turkey vultures, snaring sandhill cranes with a open reel fishing pole and thin rope tempting them with 2 inch meal worms, not to mention transporting every type of bird, coon, rat or bat imaginable in my car or truck!  It has interfered with my cooking and blogging, although it’s been much more rewarding, not to mention a new fitness & weight loss program that has evolved from my new obsession! Sometimes you don’t eat all day, maybe a hand full of almonds & raisins chasing it with water because there are too many critters needing rescue so you sweat off the pounds running around in the scorching  Florida sun.  I just need to figure out how to do it full time! ;)

Someday’s can be rather heart wrenching when we loose one of our precious God given creatures.  You just need to think of a rescue that you know is going to have a full rehabilitation and a successful release.  I can’t even imagine what the technicians go through, working long stressful hours and it’s all for the love of the wildlife, meaning no pay, they are all amazing people, all the volunteers too!  I do have to admit, catching pelicans has to be my favorite things to do, minus the fishy hands & peli-poo smell in the truck.  Turkey and black vultures will give you a run for your money, they run like rabbits even with broken wings! Transporting from emergency vet to the wildlife center or vice-versa is something that I can fit in after work almost everyday, it’s always interesting to hear some wild critter chatter in the car on the way home, it reminds me of the kids being little in the back seat again, except I don’t have to threaten them with the, “I’m gonna pull the car over in a minute if you don’t knock it off!”

It seems hard sometimes to balance between work, cooking/blogging, wildlife rescue and everyday lifestyle, hopefully it’s just going to be perfect harmony as is!  I have met some amazing people that have given me a new outlook on life and how important the wildlife is to our beautiful environment, every critter counts.

 

 

 

 

 

 

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Mango Pineapple Salsa

Posted on May 5, 2012 by Jules

Mango pineapple salsa has to be the most wonderful side dish in the world, and it’s mango season again!  You can scoop it with chips, spread it on corn tortillas, it compliments fish, pork, poultry and shrimp, or you can just eat it out of the bowl with a spoon. ;)   It’s sweet, creamy, tangy & simply spicy to the taste buds.  I have made this dish with so many variation, this one is just for Cinco de Mayo!  Just 5 ingredients chopped & it’s ready for sizzling shrimp fajitas!

Ingredients:

  • 1/2 Pineapple Peeled and Sliced & Chopped {save 1/2 for sweet & sour sauce, later}
  • 2 Mango Peeled and Sliced & Chopped
  • 1/2 Sweet Onion or Red Onion for Color Chopped
  • 1 Handful Cilantro Chopped
  • Lime Juice From One Lime or Lemon
  • Hot Pepper Flakes/Jalapeno Slices {optional}

Method to the Madness:

Chop & stir all ingredients together, including lime juice, sprinkle with red pepper flakes if not using jalapeno’s.  Let salsa sit at room temperature to allow the juices to flow.

I have added sweet red & orange peppers for color & crunch.

A perfect combination to pair with black bean corn salsa & guacamole, how fresh it is!

Provecho!

 

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