So… my New Year’s Resolution of eating healthier in 2013 is definitely going well! Can ya tell? Hey, I’m using whole wheat flour, and chocolate in moderation is good for ya, right?

If you are up for indulging in some delicious chocolate chip cookies over the weekend, you have got to try this recipe! This is definitely my favorite chocolate chip cookie recipe EVER!

Soft and gooey chocolate chip cookies… it doesn’t get much better than that.

Now I can’t take the credit for this fabulous recipe… I’ve got to give it to Nestle. On the back of the Nestle Toll House chocolate chips package is a recipe for chocolate chip cookies. I do tweak mine a bit to make them a little “healthier” and they always turn out so delicious! And if I can make these turn out so good, you can too!

The Best EVER Chocolate Chip Cookies

* Here’s the direct link to this recipe if you want to print or save it.

I also opted to sub all whole wheat flour for the all-purpose flour called for.  And they surprisingly still turned out fantastic! I didn’t add nuts to my cookies either. I have a not so nut lovin’ hubby in my household.

I’ve definitely learned throughout the years that some of the most basic recipes, can end up being the ones that you make over and over and over again. And this is one of those for me!

Enjoy!

I am feeling a bit under the weather today. OK, a lot under the weather today. I have a sore throat, watery eyes, congestion… yes, wonderful symptoms. So I am planning to take it easy this weekend and get some much-needed rest.

If you also have these symptoms or have someone in your household with similar symptoms, you should try out this comforting tea recipe. And the best part, it’s easy to make and only requires a couple of ingredients. It also seems to really help if you are dealing with a sore throat.

Comforting & Easy Ginger Tea Recipe:

* Grate 2 teaspoons of ginger
* Boil 2 cups of water
* Put the grated ginger into the boiling water
* Let steep for 10 minutes or so
* Strain water and ginger mixture into a large mug (use a fine mesh strainer if you have one)
* Add fresh lemon juice and honey (or another sweetener of your choice)
* Enjoy!

Note that this ginger tea is very strong and may burn a little when swallowed. I actually don’t mind the strong taste. However, if you do, you can always use less ginger or add more water and adjust as needed.

So last week I posted about a fun way to make use of all the candy corn lots of you may have and I also asked what YOU do with all that candy corn. Reader, Kelli, left a comment and a link regarding making homemade Butterfingers with candy corn. I checked out the site she linked to and was surprised to see how simple it looked AND how little ingredients were required. I was intrigued.

This homemade recipe requires 3 ingredients. Yep, just candy corn (which I’ve got on hand!), peanut butter (which I’ve got too much on hand! ) and chocolate candy coating (which I headed to the store for). Now check out how easy this recipe is!

Oh and before making this recipe, I want to warn you… so don’t say I didn’t. One word sums up this stuff – addicting. Very addicting. So addicting that it may become a problem. A serious problem.

3 Ingredient Homemade Butterfingers

You’ll need…
1 lb. candy corn
16 oz jar peanut butter
16 oz package of chocolate candy coating (in baking section)

Now just melt the candy corn in the microwave. You’ll want to do this gradually, in intervals, and stir occasionally as it continues to melt.  After it’s melted, mix in the jar of peanut butter. You will get a fantastic arm workout. Spread this mixture of deliciousness in an 8×8 pan lined with parchment paper. Set aside and cool completely. Finally cut into squares or really whatever shape you like, then just dip in the melted chocolate candy coating. Lay on waxed paper to set. That’s it!

I doubled the recipe. Not a good idea.

(Thanks so much for sharing this highly addictive recipe, Plain Chicken!)

Ingredients
2 cups vanilla ice cream (any kind you like!)
1 cup milk
2/3 cup canned pumpkin
1/4 cup packed brown sugar
3/4 teaspoon pumpkin-pie spice

Toppings
frozen whipped topping, thawed
Pumpkin-pie spice

Directions:
Combine first 5 ingredients in a blender; process until smooth. Pour ice cream mixture into 4 glasses. Top each with whipped topping and sprinkle with the additional pumpkin-pie spice, if desired. Easy Peasy!

(Recipe Credit: Cooking Light)

For more information on the Hip2Save This Holiday series and to learn how you can participate in the fun, click here!

If you are a fan of chocolate… or I guess I should say dark chocolate, you are gonna love this recipe I found over on StoneSoup.com! Even better, if you have a gluten allergy, this recipe is completely gluten-free and actually very simple to make. But please note that this recipe is in no way low in fat or calories. However, these muffins make for a sweet treat when you get a chocolate craving (which is often for me! ) and are great to make for holiday gatherings… especially if you know of someone who has a gluten intolerance.

Ingredients:
7 oz Butter
7 oz dark chocolate (the better the quality, the better the muffin!)
4 eggs
1 cup sugar
1 cup Almond Flour

Directions:
Preheat oven to 350 degrees. Melt butter in a saucepan over medium heat. Once melted, take off heat and add dark chocolate (that is broken into chunks). Let stand for a minute or two, and then mix until chocolate is completely melted. Add sugar and all 4 eggs. Mix well. Finally add in the almond flour and stir until combined. Note that the mixture will not be completely smooth due to the almond flour, which is fine.

Spoon the mixture into a 12-count muffin tin (or for larger muffins, use a 6-count muffin tin) and bake for 20 to 25 minutes or until toothpick inserted comes out clean. Then let cool and take a big bite out of one! Oh and these go great with ice cream! Enjoy!

(Thanks so much for this incredibly delicious and simple recipe, StoneSoup.com!)

For more information on the Hip2Save This Holiday series and to learn how you can participate in the fun, click here!

OK, so I am about to share with you the most delicious, gluten-free, Paleo friendly cornbread recipe! This stuff is so good… in fact, my hubby and I managed to eat the whole pan in a matter of 24 hours. It’s very addicting!

The funny thing is that I never set out to make cornbread. I was actually trying to make pie crust… yep, pie crust. When the weirdly shaped pie crust came out of the oven… well, I sadly knew I had failed at trying to concoct pie crust. However, once I tasted my odd creation, I knew that with a few minor changes, I could turn this pie crust into some amazing cornbread!

Gluten-Free Paleo Honey Cornbread

Ingredients:

1/4 cup almond butter
2 tablespoons Coconut oil
3 eggs, beaten
1/2 teaspoon pure vanilla extract
2 tablespoons honey
1/4 teaspoon liquid Stevia (if you don’t have this on hand, you may want to add a bit more honey)
1 cup almond flour
1 teaspoon baking powder
1/4 teaspoon sea salt

Directions:

Melt almond butter with coconut oil in the microwave, then stir in vanilla extract, eggs, honey and Stevia. Mix dry ingredients (almond flour, baking soda and salt) in a separate bowl. Combine wet and dry ingredients together. Stir well.  Pour into an 8×8 greased (or lined with parchment paper) baking dish or pan. Bake at 325 degrees for 20 to 25 minutes.

Side note, you could totally add in other ingredients you may have on hand to give this cornbread a different taste. For instance, you could add jalapenos and shredded cheese to change things up and give the cornbread a little kick!

I LOVE enchiladas… they are so delicious and always seem to hit the spot. So of course, I had to find a way to incorporate them into my new way of eating. Since I’m not eating grains, I had to get creative as I needed something other than tortillas to wrap up my enchiladas with. I looked in my fridge and noticed a big head of cabbage… perfect!

Simple Cabbage Enchiladas

Ingredients:

1 head of cabbage
Shredded Chicken (I used leftovers from a rotisserie chicken we had)
1 cup chicken broth
1 cup sour cream
2 (4 ounce) cans of chopped green chiles
Fresh cilantro
Salt & pepper (to taste)
shredded cheese (optional)

For the Sauce:

Add the chicken broth to a saucepan over medium heat. Bring to a boil, then lower the heat and mix in the sour cream and green chiles, heat thoroughly but do not boil and make sure to stir often. Let simmer for just a bit and the sauce should thicken. Season with salt and pepper.

For the Enchiladas:

Bring a large pot of salted water to a boil. Peel the cabbage leaves – make sure to peel them gently, as you don’t want them to tear. I ran the cabbage under warm water as I was peeling. This helped a ton. Throw the cabbage leaves into the pot of boiling water for a couple of minutes. Remove and set on a paper towel to dry.

Mix the shredded chicken with chopped fresh cilantro and shredded cheese (optional). I also seasoned well with salt & pepper.

Spread the enchilada sauce in the bottom of an 8×8 baking dish. Then take your cabbage leaves and place the chicken mixture inside of them and roll up. Place each cabbage roll in the baking dish. Once done, pour the rest of the enchilada sauce over them. I also topped with shredded cheese.

Bake at 350° for about 20 to 30 minutes.

Top with anything you please. Salsa, hot sauce, jalapenos, avocados, cilantro, more cheese, freshly squeezed lime juice, sour cream and the list goes on! Enchiladas are so fun to make because you really can get creative and definitely make use of the veggies and pantry items you already have on hand.

* Please note that I have started incorporating dairy products back into my diet, so that’s why I decided to concoct a sour cream enchilada sauce. You can always substitute this sauce for more of a red sauce if you are trying to stay away from dairy products.

I LOVE grilling season! Seriously… everything tastes so much better when it’s grilled! With that being said, I thought I’d share this flavorful marinade for chicken drumsticks! Good stuff! …And keep in mind that this marinade would also be great on chicken breasts, wings and more!

Ingredients:
3 tablespoons fresh lemon juice
1 tablespoon dried oregano (Fresh would be even better!)
3 Garlic Cloves, pressed or minced
2 tablespoons olive oil
2 to 2 1/2 teaspoons salt
A few grinds of freshly ground black pepper
8 to 12 chicken drumsticks

* Also, for a variation of this marinade, you could instead sub lime juice for the lemon juice and fresh cilantro for the oregano. So good too!

Directions:
Whisk all ingredients (through the black pepper) in a bowl. Pour marinade into a large Ziploc bag and add the chicken drumsticks. Marinate for at least 30 minutes. We marinated our chicken drumsticks for 24 hours and they ended up being super flavorful, so it’s definitely worth taking the time to marinate them for as long as possible. Then throw those bad boys on the grill!

* Recipe adapted from here.

I am just in love with this super simple, delicious and creative recipe idea that I spotted over on Yummy Mummy… and yes, her pictures are far better than mine!

Basically you take a spaghetti squash, cut in half length-wise, drizzle olive oil on both sides, then bake at 400 degrees cut side down for about 35 minutes. Take out, let cool for a teeny bit and then take a fork to pull up all of the “spaghetti”.

Now you can top with sauce, meatballs, Romano cheese, basil… basically anything that you would normally top pasta with. Once finished, throw back in the oven and bake for just a few minutes. Seriously, so good and so easy!

…And if you are looking for a yummy meatball and sauce recipe, I share one here. Enjoy!

My daughter, Piper, absolutely LOVED this meal!

I got lucky! These are amazing. Sweet and salty all in one bite! It doesn’t get much better than that.

Oh and did I mention that they are super easy to make and you can substitute various ingredients with items you already have on hand. Plus, no baking is needed. Easy Peasy!

Sweet & Salty No-Bake Paleo Bites

Ingredients:

Nuts & Seeds
(keep in mind that you can substitute the nuts and seeds listed below for anything you have on hand.)
1/2 cup walnuts
1/2 cup pistachios (I used salted)
1 cup pecans
1 cup sunflower seeds

Other Ingredients
1 cup shredded coconut
1/2 cup dried cherries, chopped – Optional (or choose another dried fruit you have on hand)
1 3oz chocolate bar with at least 70% Cocoa, smashed/chopped
(I used an Endangered Species chocolate bar with 88% Cocoa)
1/4 cup coconut oil
1/2 cup almond butter
1/3 to 1/2 cup honey (or Agave Nectar)
1 tsp salt

Directions:

Mix all of the nuts and seeds in a medium bowl. Take out about half and blend in a Vitamix or blender until they are finely ground. With the other half, chop or do what I do (put in a Ziploc bag and pound with a meat tenderizer). Put both sets of nuts and seeds in a bowl. Add the shredded coconut, chopped cherries, chocolate and salt to the nut mixture. Stir to combine.

In a small saucepan, over low heat, combine the honey, coconut oil and almond butter. Then turn up the heat and bring to a boil for about 1 minute, then take off heat. Pour this hot mixture over the nut and seed mix. Stir until all ingredients are combined.

Firmly press the sweet & salty mix into a greased 8×8 pan (or line with parchment paper). Let cool for about 15 minutes and then, again, press the mixture down into the pan very firmly. Place pan in fridge for at least 2 hours to chill. The longer they chill, the better tasting they will be!

Enjoy!

So that’s why I set out to make Paleo-Friendly, Gluten-Free Zucchini Bread that wasn’t just edible, but just as delicious as the typical zucchini bread I’m use to devouring AND bread that my kiddos would actually enjoy munching on. After some tweaking, here it is…

Zucchini Banana Bread

Ingredients:
1 cup shredded zucchini
2 smashed nice and ripe bananas
4 eggs (whisked)
1/4 cup melted coconut oil
1/3 cup Agave Nectar or honey (possibly more depending on how sweet you like it)
1 teaspoon vanilla extract
1/4 cup almond butter
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon

Directions:
In a medium bowl, mix wet ingredients together (zucchini through almond butter). In a separate bowl, mix dry ingredient together (coconut flour through cinnamon). Now combine wet ingredients with dry ingredients. Mix together until well combined and then pour into a greased loaf pan. Bake at 350 degrees for about 30 to 35 minutes.

Let cool and enjoy!

OK… so let me start off by saying that I am not a good cook or maybe I should say I just don’t know what I’m doing in the kitchen. I really don’t – which I think makes it more fun and challenging!

So today I am sharing a recipe of which I am very proud. Through trial and error… OK, lots of error, I am finally ready to share a super moist and delicious gluten-free, flourless, and Paleo friendly chocolate cupcake recipe with you. If you love cupcakes like me and are missing out on them due to eating a certain way, give these a try.

Gluten-Free Chocolate Cake or Cupcakes

Ingredients:

1/4 cup melted coconut oil
3/4 cup almond butter (you could probably use another nut butter and get similar results)
1/3 to 1/2 cup honey (or use another sweetener like Agave Nectar)
1 teaspoon liquid Stevia (I LOVE the NuNaturals brand!)
1 teaspoon vanilla extract
2 eggs
1 ripe banana
1/3 cup unsweetened cocoa powder or cacao powder
1/2 teaspoon salt
1 heaping teaspoon baking soda

Directions:
Throw coconut oil through banana in a Vitamix or blender or use a hand mixer. Blend everything until smooth. After doing so, stick your finger in (this is a requirement! ) and taste… good stuff. In a bowl, throw in the cacao powder, salt and baking soda. Mix well. Now dump the coconut oil mix in the bowl with the dry ingredients. Stir until everything is incorporated. Once finished, decide if you want to make an 8×8 cake or 12 cupcakes (make sure to grease your pan well or use cupcake liners or parchment paper)…

(I have baked both cake and cupcakes using this same recipe. The cake rose perfectly but the cupcakes, as you can see from the pic above, do have a tiny bit of a dip in the middle… no biggie in my book since I don’t know what I’m doing in the kitchen and they still tasted great, but thought I’d let you know, as you may have a solution?)

8×8 Cake
Bake at 325 for 30 to 35 minutes

12 Cupcakes
Bake at 350 for about 20 minutes

Now for the frosting… you can eat without anything, you can create your own., or you can check out my creations.

Almond Butter Spread with Honey and Banana

(By the way, this stuff is so yummy with sliced bananas and apples. Also, if I have a sweet craving, I put this on a spoon and get transported to a happy place. Love it!)

Ingredients:

Ingredients:
1/2 ripe banana
1/2 cup almond butter
1 tablespoon honey
1/4 teaspoon vanilla extract
Liquid Stevia to taste (optional)

Directions:
Blend all ingredients in Vitamix or blender until smooth. Spread on cupcakes… there should also be some leftover to indulge in whenever you have a sweet craving!

Simple Chocolate Frosting

(My kiddos opt for this over the almond butter spread)

Ingredients:
Enjoy life chocolate chips (or any other chocolate chips you like)
Coconut oil
Liquid Stevia (optional)

Directions:
Melt chocolate chips in saucepan with a little coconut oil and Stevia. Chill in freezer for a few minutes and then spread on cupcakes. I also sprinkled chocolate chips on top of the cupcakes.

Enjoy!

I am guessing some of you have heard of mock mashed potatoes. Basically they are “mashed potatoes” made with just cauliflower (and not potatoes). I personally have tried them and never thought they were very good. In my opinion they don’t even have close to the same texture or taste as regular mashed potatoes. So with that being said, I was very happy when my sis gave me this tip…

For every head of cauliflower you use, add in one sweet potato.

Literally adding in that one sweet potato makes all of the difference. I felt like I was able to enjoy “mashed potatoes” again. In fact, I think I enjoy these mock mashed potatoes even more than regular mashed potatoes. And that says a lot!

3 Ingredient Mock Mashed Potatoes

Ingredients:
1 medium sweet potato, peeled (or keep the skin on for extra fiber!)
1 head cauliflower
1/2 can of coconut milk

Directions:
Bake or steam sweet potato and cauliflower or use whatever method you like to make both veggies soft enough to mash. Throw sweet potato, cauliflower and a 1/2 can of coconut milk in a bowl. Use an immersion hand blender (love this thing!) or a masher to get to the consistency of creamy mashed potatoes. Season with salt and pepper… and then enjoy! So yummy!

…And I also want to mention that lots of the concoctions I create don’t always turn out as planned. An example of that would be today’s banana chocolate chip muffins that I made with almond flour. Hmmm….

But I was actually shocked when I took them out of the oven and tasted. Wow! They were amazing. Now to figure out how to make them actually look like muffins. Stay tuned…

I have a confession to make – I am a basil freak. Yep… I love it! And one of my favorite things to make with basil, why of course, pesto! If you haven’t had the chance to try pesto yet, you are so missing out and really should try the recipe below ASAP. This recipe will change your life! OK, maybe not change your life, but you get what I’m saying…

So usually pesto comes in handy when you want to turn a boring pasta dish into something quite amazing. However, since I am no longer eating pasta, I had to get creative and zucchini noodles came to mind. I made my zucchini noodles with this rockin’ gadget. I love this thing. It’s super user-friendly and clean up is a breeze. You gotta get one.

After making my “noodles”, I threw them into a bowl and sprinkled with salt and pepper. Then I set them to the side to focus on making some delicious and simple pesto.

Simple and Delicious Pesto

(Makes enough sauce for about 5 zucchinis)

Ingredients:

2 bunches of fresh basil (about 4 to 5 cups)
3/4 cup walnuts
1/2 cup freshly grated Romano Cheese (you could use Parmesan, but I love Romano!)
Freshly squeezed juice from 1 lemon
2 to 3 cloves of garlic
1/2 to 1 teaspoon salt (possibly more or less)
1/2 to 1 teaspoon black pepper (possibly more or less)
1/2 to 3/4 cup olive oil

Place all ingredients (except for the olive oil) in a blender or Vitamix. Gradually drizzle in the olive oil while blending until you reach the right consistency. Make sure to taste, as you may need to add more or less salt and pepper.

Nuke the zucchini noodles for a couple of minutes and make sure to drain any water that has formed in the bottom of the bowl. Throw Pesto sauce over the noodles and toss until evenly combined. I topped my pesto “noodles” with some additional grated Romano cheese and diced tomatoes… so delicious!

And yes, I am cheating a bit on Whole 30 by having the Romano Cheese… but I couldn’t help myself!

Since I started blogging about my Paleo recipes, I have received questions from many of you. One of the main questions I hear quite often - What are you eating for breakfast besides eggs?  This is a great question and one that I struggled to answer for a while because… well, I was honestly struggling with what to make for breakfast.

When I first started eating this way, I would on a regular basis scramble eggs with veggies or make an omelet. But, of course, over time that got really, really, really old!  And I finally had to use google to my advantage to see what creative (and frugal!) Paleo-friendly breakfast ideas I could find. So for the past month, I have really started making a point to change-up what we have for breakfast… and it has actually been fun experimenting.

Here are a few of my favorite breakfast concoctions:

* Mixed Nuts (sometimes I add shredded coconut) and berries with almond milk
You can see a picture of what this looks like at the bottom of this recipe post.

* Squash or Sweet potato Hash with veggies and sometimes bacon or eggs
Similar to this recipe.

* Leftovers from dinner the night before
I know this may sound weird to some of you, but occasionally in the morning dinner actually sounds good to me. Last week, for example, I made meatloaf patties with sweet potato and cauliflower “mashed potatoes” (recipe to come) and I ate a huge helping the next morning for breakfast. Yum!

* Simple Paleo-Friendly Pancakes

Have I peaked your curiosity regarding these simple and did I mention scrumptious Paleo pancakes? Well, good! I’ll be sharing this super simple pancake recipe below. And the credit for this recipe goes to Mark’s Daily Apple… thank you! Once I saw that this pancake recipe required just 3 ingredients (and 3 ingredients I already had on hand), I knew I had to try it and I am so glad I did!

3 Ingredient Paleo Pancakes (makes about 4 to 5 pancakes)

Ingredients:
2 ripe bananas
1 egg
1 to 2 tablespoons of almond butter (you could probably use other nut butters in place of this)

Optional ingredients:
Vanilla Extract (or other flavoring extracts)
Stevia
Cinnamon
Chocolate Chips (I made a few for the kiddos one morning and added these!)
Cacao Powder
Pumpkin

Directions:
Mash the bananas in a bowl. Add the egg and almond butter. Mix until combined. I also opted to add cinnamon and a little vanilla extract. Heat coconut oil (or whatever you have on hand) in a frying pan over medium heat. Once hot, I used a 1/4 cup measuring cup to pour each pancake onto the frying pan.

Once you start seeing holes and bubbles on the pancakes (like the pic below), they are ready to flip.

Keep in mind that these pancakes are on the delicate side since they have no flour in them, so take your time when flipping them and use a good spatula. These pancakes are actually really good plain… but there are also lots of various topping you could put on them. Just get creative! Blended blueberries with a little Stevia make for a sweet and oh so delicious topping.

If you have any other healthy breakfast ideas, I’d love to hear!

So, I am excited to finally share this non-dairy, paleo-friendly coffee creamer recipe with you. For the past week, I have been concocting various non-dairy creamer recipes… most have honestly not been edible. I guess I may be a little on the picky side when it comes to creamer. I wanted the non-dairy creamer I created to have the same consistency in my coffee that real creamer does… AND I wanted to really be able to enjoy my coffee again. Well, after a week of experimenting, I think I finally found a winner!

Please note that this recipe does contain a raw egg, so proceed at your own risk. You can try the recipe without the egg, however, if you are wanting the consistency to look more like “cream”, the egg really helps with that. Lecithin in the egg also keeps the coconut oil from separating and floating on the top of your coffee. Here’s an interesting article regarding the safety of eating raw eggs.

Coconut Milk Coffee Creamer

Ingredients:
1 can of Coconut Milk, 13.5oz
2 tablespoon of Coconut Oil (melted)
1 egg (preferably organic)
1 teaspoon of Vanilla Extract
Either 1 teaspoon (or more) liquid Stevia or 1 tablespoon honey

Optional ingredients (to create a flavored creamer):
Cinnamon
Almond extract (or other flavored extracts)
Cacao Powder
Pumpkin Pie Spice with a little canned pumpkin (haven’t tried this yet, but sounds yummy!)

Directions:
Put all ingredients in a blender or Vitamix and blend until you have a nice cream consistency. You can then store in the fridge. The creamer will also thicken up, as you can see from the pic below.

I also made a variation with unsweetened almond milk (instead of the coconut milk). It did not have even close to the creamy consistency of the coconut milk mixture… it was a lot thinner. However, the almond milk concoction made for a delicious addition to a bowl filled with nuts and blueberries! Yum!

Enjoy!

* Recipe adapted from here.

I love salmon or should I say I use to just love salmon when I would go to a restaurant to eat it? You see, previously when I would try to cook salmon… well, I would either over-cook it, under-cook it, or just make sure it wasn’t edible. Yep, I’ve learned that there are far too many ways to screw up salmon.

So with that being said, I was very happy to learn from a friend how to make salmon taste just like you are dining at a restaurant. It’s also super simple to make and doesn’t require very many ingredients. And did I mention it’s delicious?!

Even if you aren’t a salmon fan or think you aren’t a salmon fan, I would give this recipe a try. You may be surprised. Really.

Easy Baked Salmon

Ingredients:
Salmon fillets
Salt
Pepper
Freshly squeezed juice from 1 lemon (or more)
3 to 4 tablespoons of olive oil (honestly, I didn’t measure)

Optional ingredients depending on what you like:
Minced or smashed garlic with fresh or dried basil
Fresh dill
Or use any other herbs or spices that you have on hand

Directions:
Place salmon fillets in small casserole dish or glass baking dish (skin side down if you purchased the salmon with the skin and don’t worry, the skin easily peels off after it has been baked). Generously salt and pepper the salmon. I like salt… a lot. Now throw in any other herbs or spices you like. I threw in minced garlic. I didn’t have any basil on hand, but I would have added if I did. Squeeze the juice of one lemon over the salmon and then drizzle olive oil generously over everything. Let marinate in fridge for about an hour… if you don’t have an hour, just marinate for as long as you can. It will still be delicious even without marinating at all.

Preheat oven to 375 degrees. Cover baking dish with aluminum foil and bake for about 25 to 30 minutes or until fish easily flakes with fork. Remove foil and broil for another 2 to 3 minutes until the salmon starts to look a little crispy! Yum!

I served the salmon with spinach salad, which I added apples, walnuts and a pear dressing to. I also cut a butternut squash into “fries” (so much fun cutting a butternut squash – NOT!). I tossed the “fries” in coconut oil, generously salted and peppered, then baked at 450 degrees for about 20 minutes while making sure to flip half way through. And then I devoured my plate. Eating Healthy tastes so darn good!

So are you ready for another recipe?! Tonight I made Cajun Jambalaya with Cauliflower “Rice”. I love dishes like this because you can literally throw in basically any veggies and meats you have on hand to create a delicious meal.

Due to eating Paleo, I have eliminated grains from my diet hence the cauliflower “rice”. Now you can opt to add in rice, but if you would prefer to try cauliflower “rice”, here’s how you can do it. Either put cauliflower in a food processor until you get the consistency of rice or if you don’t have a food processor (I surprisingly don’t), you can do what I do…

Throw the cauliflower in a Ziploc bag and seal it. Now take out a meat tenderizer or I guess you could use a hammer?…and get out all of your pent-up aggression. You’ll actually be getting some nice exercise in the process too. Smash up the cauliflower until you feel like it has a “Rice” consistency. That’s it!

Cajun Jambalaya with Cauliflower “Rice”

(Keep in mind that you don’t need to have all of the ingredients listed below… you can change-up this recipe as needed. Really the veggies and meats you add to this dish are up to you.)

* This recipe will make a large amount of Jambalaya. We were able to feed our family of five and we still have quite a bit leftover for lunch tomorrow. I LOVE leftovers!

Ingredients

Jambalaya:
2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup celery, chopped
Cauliflower “Rice”
2 Garlic cloves, minced
2 14.5 oz can diced tomatoes, undrained
3 boneless, skinless chicken breasts, cut into small pieces
1 pound shrimp (shelled and de-veined)
Sausage (this would be great to add, but I, unfortunately, didn’t have any on hand)
3 tablespoons of olive oil

Cajun Spice Mix

2 1/2 teaspoons salt (I like salt a LOT… feel free to alter this if you are trying to reduce your sodium intake)
2 teaspoons garlic powder
2 1/2 teaspoons paprika
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon cayenne pepper (this will give the dish a spicier taste)
1 1/4 teaspoons dried oregano
1 1/4 teaspoons dried thyme
* Recipe adapted from here.

Directions:
Set a large wok or skillet on medium heat and throw in a couple of tablespoons of olive oil. Once the oil is hot, add the chicken and sausage (or any other meats you’d like to use). Once cooked through, throw in the onions, bell peppers and celery. Saute for about 10 minutes. Add the 2 cans of tomatoes with juice, then add the Cajun spice mix and bring to a simmer. Now add in the cauliflower “rice” and simmer for 10 to 15 minutes more. And finally, add in the shrimp and simmer for another 5 minutes.

Serve with hot sauce and salt & pepper. Enjoy!

On a side note, I started Whole 30 last Tuesday, which basically means that I have and will be eliminating sugar, grains, and dairy from my diet for 30 days. I have felt such a huge difference by eating a primarily Paleo diet… my energy is up, I’m sleeping better, my digestion issues are pretty much gone, I feel really happy and the list goes on. So that’s why I have decided to dive in even further and see how I feel after eating Whole 30 style for the next 30 days.

And the reason I am telling you all this is because most of you who check out Hip2Save on a regular basis know how much I love my coffee… AND I don’t drink it black. So going on this Whole 30 has really put me in a bind, as I love cream in my coffee. For the past few days I have been experimenting with ways to make a delicious non-dairy creamer. I have tried canned coconut milk by itself… but it just doesn’t have the consistency or even close to the same taste as my beloved cream. However, coconut milk with other ingredients does make a fabulous non-dairy creamer. So stay tuned for a recipe…

Also, if you have a yummy non-dairy creamer recipe, I’d love to hear!

I love this question and topic! Aren’t you always curious to hear how others pull together last-minute meals and use what they have on hand? I personally try to go grocery shopping once a week – that’s it. I feel the less I am shopping, the less I am spending. It’s very easy to go to the grocery store and purchase a few items I hadn’t planned on purchasing.

Oh this product sounds amazing… I’ve got to try it. It’s only $1.50. No biggie!

Yep… that’s what I say to myself at various times in the grocery store. And, well, that $1.50 quickly changes to an extra $10 to $20 added to my bill. Now I do try to shop with cash (& coupons!) – which does help, but not when you put back a product that’s on your list only to buy an amazing new product you’ve spotted. Oh Collin, you’ve got such self-control in the grocery store!

OK… so back to the point of this post. I would love to hear from all of you, some last-minute, let me pull together what’s left in my fridge and pantry, meal ideas!

And to start, here’s mine…

On almost a weekly basis, we have omelets for dinner. I love omelets because you can literally take all of the veggies you have on hand and even leftovers from a previous meal to make an incredibly delicious omelet. Tonight I used leftover ground chicken from a previous meal and miscellaneous veggies to create a “Taco-Style” omelet! I topped it with avocado and fresh cilantro. Super simple and oh so good!

(Not sure if this looks appetizing… but it was delicious! )

Now YOUR turn!

I have never been a huge fan of store-bought salad dressing. The various flavors on the market always sound so delicious and then once poured over my salad… well, they never taste nearly as good as I thought they would. For the past few months, I have been making homemade salad dressing or just using olive oil with freshly squeezed lemon juice and a little salt and pepper. It’s pretty simple, but in my opinion, better tasting and better for ya than store-bought.

Also, I have been so adventurous with my salads lately! I look in the fridge and basically throw in any veggies and fruits I have on hand… nothing is off-limits. Tonight I threw in tomatoes, apples and walnuts. I LOVE throwing nuts in salad… so yummy! Some other ingredients that tend to be in lots of my salad creations – red onions, spinach, avocado, berries, carrots and cucumbers. And one ingredient that I literally throw in most salads is fresh cilantro… I love the flavor it adds. Give it a try and let me know what you think!

Also, I’d love to hear what your favorite salad ingredients are. I am always looking for new ideas to change-up the salads we eat on a regular basis.

Here’s one of my salad dressing creations I concocted recently…

Pear Dressing

(Makes about 10 to 12 servings… Should be enough for a couple large salads)

1 ripe pear, peeled and chopped
1 to 2 cloves garlic, either minced or pressed
Freshly squeezed lemon juice (from 1 lemon)
1/3 cup white vinegar
A few drops of Stevia (optional)
1 tablespoon of mustard
1/2 teaspoon salt
1 teaspoon pepper
1/2 cup olive oil

Blend everything (but olive oil) in Vitamix or blender. Once blended, drizzle the olive oil slowly into the dressing and continue to blend until combined.

Enjoy!

OK, so I have a big sweet tooth… alright, a ginormous sweet tooth. I LOVE cakes, brownies, frosting… you name it! If it calls for sugar, I’m there! So, with that being said, I’ve been trying to create healthier versions of these items… and well, they have not been turning out too great. Actually, to be honest, my creations have tasted like things that shouldn’t even be edible. Just ask my kiddos and hubby!

However, this is no longer the case… I am happy to report that I’ve finally found a wonderful recipe to satisfy that sweet tooth of mine. And guess what? My super picky 10 year old approves…

Grain-Free Chocolate Cake

Ingredients:

1 cup almond flour
1 cup unsweetened cacao powder or cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 cup coconut oil, melted (+ additional coconut oil for greasing pan)
4 eggs
1 tsp vanilla
1/2 cup honey (or another sweetener of your choice)

Topping:
Melted Dark Chocolate (at least 70% or more Cocoa – the higher the percentage, the better for ya!)

Optional Ingredients:
Chocolate Chips
Walnuts or pecans
Flavoring extracts

Directions:
Pre-heat oven to 325 degrees. Grease a 9×9 pan with coconut oil. Combine all of the dry ingredients in a bowl. Mix well. Combine wet ingredients in a separate bowl and whisk together until incorporated. Now dump wet ingredients into bowl with dry ingredients and stir until combined. Bake for 20 to 25 minutes or until fork or toothpick inserted comes out clean.

Melt dark chocolate in saucepan or microwave and pour over cake! Enjoy!

* Recipe Adapted from Eat Clean. In a Zoo. Of Kids.

Have I told you all how much fun I’ve been having in the kitchen lately?! What’s funny is that I am eating so much healthier than I used to AND I’m still enjoying, even more so now, everything I get to munch on. Really, healthy food does taste amazing! And here’s another recipe to prove that…

Oh and before sharing this recipe, I want to mention how much I LOVE sweet potato chips. And no, I haven’t tried making my own yet (that is coming up on my list of recipes I’m planning on trying soon). But I do love the Terra Sweet potato chips… the ingredient list on the bag isn’t scary either. Just sweet potatoes and oil.

Anyway, these babies make for a great snack if you are craving something crunchy and they are super tasty dipped in my homemade salsa and guacamole (recipes below). I am also gonna experiment with these and try to make Nachos! Yummy! And I also love bringing a bag along to the movie theater or even when I’m watching a movie at home. Yes, I have TO munch when I’m watching a movie. Isn’t that required?

Taco Salad

Easy Guacamole:

1 ripe avocado
Fresh lime juice – use about 1/2 lime
1/4 teaspoon salt
1/4 teaspoon garlic

Smash all of the ingredients in a bowl with a fork. That’s it! Double or triple this recipe as needed.

Salsa (or use your own favorite recipe):
1 14.5 oz can tomatoes and green chilies
1 14.5 oz can diced tomatoes (don’t drain the juice)
1 fresh tomato
1 tablespoon jalapeno (more or less depending on how spicy you like your salsa)
A handful of fresh Cilantro
A squeeze of fresh lime juice
1/2 medium onion
1/2 teaspoon garlic
1/2 to 1 teaspoon salt
1/2 teaspoon cumin
A few drops of Stevia

Throw all ingredients in a blender or Vitamix until everything is well blended. Store in fridge. It’s best to make this an hour or two before you make the taco salad, as this will help enrich the flavor.

Taco Meat:
Use ground beef, turkey, or chicken…
Homemade Taco seasoning

Salad Fixings:

Lettuce or Spinach… really any greens work.
Diced tomatoes
Diced red onions
Any other veggies you like
Shredded cheese (if you eat dairy products)
Guacamole
Salsa
Fresh limes
Fresh cilantro

I LOVE taco salad! You just can’t go wrong with this meal… it really hits the spot. And no, this taco salad doesn’t need to have ranch or sour cream dumped all over it. Seriously, fresh cilantro, lime juice, guac and salsa make for an amazingly flavorful taco salad!

I am now off to bake chocolate Paleo chocolate cake. Wish me luck!

Ever since making big changes to eat mainly Paleo friendly foods, I have gotten really good at making a point to look at the ingredient listed on any prepackaged items I’m contemplating purchasing. It always blows my mind the ingredients listed on an item that you’d think would have just a few basic ingredients. And lots of times, I don’t have a clue what some of the ingredients are… I can’t even pronounce them correctly.

Check out the back of a Taco Bell Taco Seasoning packet and you should see the following ingredients…

Wheat Flour, Salt, Dried Garlic, Maltodextrin, Chili Peppers, Spice, Dried Onions, Monosodium Glutamate, Paprika, Sugar, Contains less than 2% of Silicon Dioxide As An Anticaking Agent, Soybean Oil, Malic Acid.

The ingredients I highlighted in red are items that I wouldn’t have expected to be in a taco seasoning packet. And what the heck is Monosodium Glutamate? Well, MSG (as most call it), is the sodium salt of glutamic acid. According to many, MSG is a leading cause of obesity. MSG is found in tons of fast food items and prepackaged products.

And what about Maltodextrin? A food additive. An easily digestible carbohydrate made from rice, corn or potato starch.

Sugar… in taco seasoning?

Plus, if you have a gluten intolerance, you’ll definitely want to stay away from these taco seasoning packets. And don’t you think it’s crazy that the list of ingredients on the back of a Taco seasoning packet are mainly not herbs and spices?!

So with all of that being said, I now make my own taco seasoning, thanks to finding this great recipe on AllRecipes.com! It’s simple to make, requires spices and herbs you may already have on hand, can be altered to your liking and tastes a heck of a LOT better than a Taco Bell taco seasoning packet! And did I mention it’s healthier too?!

Check it out…

Homemade Taco Seasoning

(The ingredient list below should make enough for about 5 to 6 lbs of meat… maybe more?)

Ingredients:
4 tablespoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon crushed red pepper flakes (more or less depending on how spicy you like it)
1 teaspoon dried oregano
1 tablespoon paprika
3 tablespoon ground cumin
1 tablespoon salt
1 tablespoon black pepper

In a bowl mix everything together and store in an airtight container. That’s it!

So I’ve got another yummy recipe to share! “Spaghetti” and meatballs Paleo style… need I say more? Seriously, if you are getting that craving to devour an entire plate of pasta (yep – I get those cravings a little too often!), you are gonna love this recipe. My kiddos also enjoyed it – which is definitely an added bonus, as they don’t always like my Paleo creations.

“Spaghetti” and Meatballs Paleo style

Ingredients

For the “Spaghetti”:
1 spaghetti Squash (and you really can use any veggie you please to be the substitute for the “noodles”. I’ve had success with both zucchini and butternut squash… but what’s nice about Spaghetti Squash is that you don’t need any sort of kitchen gadget to create the noodles and honestly I think spaghetti squash by far makes the best tasting noodles!)

For the Meatballs:
2 pounds ground turkey (this is what I used, however, you can use beef and/or pork)
1/3 cup almond flour
2 eggs
3 cloves of minced garlic
A handful of fresh chopped basil (or about 1 1/2 teaspoons dried basil)
1 teaspoon dried oregano
1 teaspoon pepper
2 teaspoons salt
1 teaspoon red pepper flakes (for an added kick!)

For the homemade tomato sauce (or use any sauce you please):
1 1/2 tablespoons olive oil
1 onion, chopped
2 to 3 garlic cloves, minced (Yes, I love garlic and my wonderful breathe! )
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
A handful of fresh chopped basil (or 1 tablespoon of dried basil)
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon or more crushed red pepper flakes (depending on how spicy you like)

Directions:
Preheat oven to 350 degrees and grease a baking sheet. Cut spaghetti squash in half lengthwise and discard the seeds. Place spaghetti squash cut sides down on baking sheet. Bake for about 40 minutes. Once done, remove from oven and let cool.

While the squash is baking, you can start making the meatballs. Just throw all of the meatball ingredients in a bowl and mix with your hands until everything is incorporated. Form into balls and place the meatballs on a baking sheet with parchment paper (if you have it), as this will help make for easy clean up when the fat cooks off while baking. I opted to do without since I didn’t have any parchment paper on hand.  Put pan in 350 degree oven for about 25 minutes (should already be preheated from the squash).

Now make the sauce or make it easy by using pasta sauce you already have on hand. For the homemade sauce, heat olive oil in a large skillet over medium high heat. Lower to medium heat and throw in the chopped onion. Saute for about 8 minutes, then add in garlic and saute for 30 seconds more. Lower heat a little and add in crushed tomatoes, tomato paste, basil, salt, pepper and red pepper flakes. Simmer until meatballs are done, then throw them in the sauce and let simmer for another 30 minutes or so. Now you have a killer sauce to go on your “spaghetti”!

Take a large spoon to scoop the “angel hair” pulp from the squash, and place in a bowl.

Finally throw some squash on a plate and top with the meatballs and sauce. If you haven’t completely taken dairy out of your diet, you can also sprinkle some Romano or Parmesan cheese over your masterpiece. I love me some Romano cheese!!

This is definitely one of my favorite Paleo Friendly meals I have made thus far!

I’ve been having way too much fun eating Paleo Friendly foods. I know that probably sounds odd… but when veggies make up a huge part of your diet, you have to get creative and that’s where the fun starts.

Over the past few weeks, I have tried lots of veggies that I never use to purchase or even glance at in the grocery store. To be quite honest, some veggies intimidated me… they looked odd, had funny shapes, I didn’t even know how to pronounce some… so I would quickly rush through the produce section with my lettuce, tomatoes, broccoli, carrots, apples and grapes. Yep – those were the staple veggies and fruits in our household for a while… BUT that’s not the case anymore!

I challenge you to try out a veggie that you never purchase (hopefully on sale!) and use it in a dish this week. Google about any veggie you’d like and you’ll find a plethora of info. Don’t be scared – veggies rock!

Oh… but one thing I have learned, when you start incorporating even more veggies in your diet, your body may have to adjust to the additional fiber intake – which can cause gas and bloating. So much fun, right?! Veggies that are less likely to cause gas are really any green leafy veggies and squash. Now the vegetables that you should slowly incorporate in your diet are Cauliflower, cabbage, and asparagus to name a few.

Alright, so now onto the recipe…  check out how you can take turnips, a vegetable that I never use to purchase and thought I disliked, into a simple and scrumptious dish that will compliment any meal!

Simple Roasted Turnips

Ingredients:
* Around 3 to 4 large turnips or 5 to 6 small turnips (Peel the skin)
* 3 tablespoons of Coconut Oil, melted butter, or melted Ghee (Love this stuff!)
* Salt & Pepper

Directions:
Preheat Oven to 425 degrees. While oven is preheating, cut turnips into cubes. Throw turnips and whatever fat you choose into baking dish. Make sure to coat the turnips evenly and then season generously with salt and pepper. Roast in oven for about 10 minutes and then flip. Roast another 10 to 15 minutes until they start to brown and soften. That’s it!

These are a wonderful substitute for potatoes. We had them last night with grilled chicken and salad. Enjoy!

So I am super excited, as I’ve got 2 new Paleo Friendly recipes to share with you! I made these for a little Super Bowl get together we had with my sister and her family yesterday and they were a hit! In fact, even if I wasn’t eating Paleo, I would still be munching on these yummy recipes.

The first recipe is for Almond Flour Herb crackers that are so delicious… seriously, you can’t go wrong with this simple and easy to make recipe. Also, this recipe requires very little ingredients – which I love.

Almond Flour Herb Crackers

Ingredients:
* 2 Cups Almond Meal/Flour
* 4 Tablespoons of various dried herbs that you have on hand
(I used dried Thyme, Oregano, and Cilantro)
* 1 teaspoon salt
(or 1/2 teaspoon if you are trying to consume less salt)
* 2 tablespoons water
* 1 tablespoon Olive Oil

Directions:
* Combine Almond flour, all of the dried herbs, and salt in a bowl and mix.
* In a separate bowl, whisk together olive oil and water for a few minutes.
* Combine the olive oil/water mixture in the bowl with the almond flour and herbs.
* Stir until combined… I used my hands at the end.
* Roll dough into a ball and place between 2 sheets of parchment paper.
* Press down with your fingers and spread out until about 1/8 inch thickness.
* Remove top piece of parchment paper and transfer bottom piece with rolled dough onto baking sheet.
* Now cut dough into small squares with pizza cutter.

* Bake at 350° for 9-11 minutes and then let crackers cool.

Recipe adapted from Elana’s Pantry.

…And if you’d love an indulgent dip to have with these delicious crackers, you’ve got to make this next recipe! I’m going to call this Parsley Pesto Dip with Walnuts! It’s seriously one of the best dip recipes and no need for chips. Just dip in the scrumptious crackers I highlighted above or even cut up carrots and celery – they make great dippers too!

Parsley Pesto Dip with Walnuts

Ingredients:
3/4 cup chopped green onions
2 cups chopper parsley
1 clove garlic
3/4 teaspoon salt (or less?)
1 lemon
1/3 cup olive oil
1 cup walnuts

Place green onions, parsley, garlic and salt in a Vitamix (or blender or food processor) and blend until combined. Drizzle in the juice from one lemon and the olive oil. Slowly incorporate until fully blended. Now add in the Walnuts and blend.  That’s it!

So yummy!

Recipe also adapted from Elana’s Pantry.

So, as you can see from the title of this post, this is not going to be a post about printing a coupon, scoring an online bargain or snagging an in-store deal… but hey, it’s my site, right?! I actually want to share what I cooked up for dinner tonight and discuss how I’ve been eating for the past month.

You see, back in North Carolina I was dealing with… well, the craziness of moving across the country and for months I didn’t seem to have the motivation to cook. I am going to be very honest and state that I relied way too heavily on frozen pizza and any other easy to prepare packaged item that I had a coupon for. Yes, we were not eating by any means very healthy. I know that, trust me!

Well, fast forward to now and I am so stinkin’ proud of myself! Since the move, I have gotten way more motivated to be in the kitchen cookin’ again. I’m even having fun doing it and getting the kiddos involved.

As I’ve stated in a previous post, I’ve started eating a primarily Paleo/Primal diet. Just google these terms and tons of info will come up online. Basically I have cut out all grains, sugar and dairy products (although, I am still using a little heavy cream for my coffee). I now eat tons of veggies, fruits, nuts, meat, chicken and fish.

I feel so good. My energy is up and to be quite honest, my issues with digestion and constipation have pretty much cleared up. Don’t you just love how I feel open enough to talk about practically anything?!

…And eating this way has really motivated me in the kitchen. It’s fun coming up with creative ways to make Paleo friendly meals. I have tried so many new veggies and learned to prepare them in various ways.

So tonight, check out what I cooked with Butternut squash (one of my new favorite veggies)…

I am going to call this – Squash Hash with Chicken, Apples and Bacon! Yum!

Ingredients:

1/2 of a large butternut squash, cubed
1 medium onion chopped
1 to 2 applies diced
2 large chicken breasts, cut into small chunks and pan-fried with coconut oil (and for a breakfast option, you could opt to throw in scrambled eggs instead of chicken)
coconut oil (or any other oil you prefer)
crumbled bacon that’s already been fried or baked (optional)
salt & Pepper

Set your oven to broil, then throw the cubed butternut squash on a cookie sheet. I added some coconut oil too. Let broil for about 10 to 15 minutes. Make sure to stir every couple of minutes. Take out when brown spots start to form.

While the squash is cooking,  heat a spoonful of coconut oil in a skillet over medium heat. Throw in the chopped onions and stir occasionally until they are softened and starting to brown a little.

Now throw all of the ingredients (butternut squash, diced apples, cooked chicken, and bacon) into the skillet with the onions. Then make sure to season with salt and pepper to your liking.

Enjoy!

Also, if you are trying to kick the soda habit or drink less soda, then you should definitely try out this super simple, but yet so refreshing  beverage that only requires 3 ingredients…

Ingredients:
club soda or sparkling water
fresh lemons or limes
A few drops of liquid stevia

So refreshing and so much better for ya than soda!

If this is something that interests you all, I would love to start sharing Paleo/Primal friendly recipes on a more regular basis.

Looking for a yummy holiday drink that will fill up your home with wonderful scents like Cinnamon and Cloves… and that is sure to be a hit at any holiday party? Then you’ll definitely want to check out this recipe for Hot Spiced Wine.

Before I go any further, please know that this recipe was given to me by my sister, Bryn, and I have not personally tried this wine. Bryn has raved and raved about how delicious this spiced wine is and about the wonderful aromas that will travel through your home when this is brewing in your crock-pot.

Please be warned that this drink is extremely sweet and far from healthy (can you say sugar?!), but it sure would be fun to make a batch when you’re planning a family gathering or just want to treat yourself to something sweet. And if you do not drink alcohol, you can substitute the wine for a non-alcoholic wine.

Hot Spiced Wine

Ingredients:
* 1 quart water
* 3 cups sugar
* 1/2 t. ginger
* 4″ cinnamon stick
* 6 whole allspice
* 12 whole cloves
* Rind of an orange or lemon
* 2 cups unsweetened orange juice
* 1 cup lemon juice
* 1 quart Burgundy Wine (my sis opts for a super cheap wine like Wild Vines Blackberry Merlot)

Directions:
Add all ingredients, except the wine, and bring to a boil. Then simmer for 30 minutes. Strain and add wine. Keep warm in crock-pot or cool & bottle. Will make 2 1/2 bottles. Yummy!

So, I first want to apologize for just now posting a new Cooking with Collin. These past few months have been so busy for me and… well, the chaos does not seem to be ending anytime soon. With Thanksgiving just around the corner and Christmas shortly after that, the craziness will continue. …BUT hey, it’s good craziness! I’ll also be dishing about some huge personal news with all of you in the coming weeks, so stay tuned!

Anyway, today I am going to share an oh so yummy Whole Wheat Pumpkin Chocolate Chip muffins recipe! I LOVE this recipe, as you can change it up a little depending on what you have on hand. You can also make it a little healthier by adding in Whole Wheat Flour, swapping apple sauce for oil, using egg beaters in place of eggs… etc.

My kiddos love these muffins! They are moist and will make your house smell so yummy! Don’t you just love that part about baking?! You can also make them in bulk and freeze them for those busy morning or have them ready when guests arrive for the holidays!

Whole Wheat Pumpkin Chocolate Chip Muffin Recipe

Ingredients

4 eggs (you can substitute 2 of the eggs with egg beater to lower the fat)
1 (15 ounce) can pumpkin
1/2 cup sour cream
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 1/2 cups white sugar
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 1/2 teaspoon salt
1 1/2 cups semisweet chocolate chips (or more depending on how chocolaty you like it)

Directions

Preheat oven to 400 degrees F (200 degrees C). Grease two 12-cup large muffin pans OR grease four 24-ct small muffin pans (that’s what I did). Beat the eggs in a large bowl, and mix in the sugar, pumpkin, sour cream and oil.

In a medium bowl, mix the flour, baking soda, baking powder, cinnamon, cloves and salt. Blend into the egg and pumpkin mixture. Fold in the chocolate chips. Transfer to the muffin pans. Bake in the preheated oven 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Remove muffins from pans, and cool on a wire rack.

* This recipe was adapted from here.

So, I first want to apologize for just now posting a new Cooking with Collin. To be quite honest,  I’ve been slackin’ in the cooking department. Yep, my hubby has actually taken over quite a bit in the kitchen – gotta love him!

Anyway, today I am going to show you how to make homemade pudding! …And let me say, homemade pudding is so much better that the boxed mixes you can buy in-store. Plus, making pudding from scratch is so simple and requires very minimal ingredients. I love pudding also because it is so versatile. You can add fruit, change the flavor and basically use items you have on hand to give it a little twist!

Simple Vanilla Pudding Recipe

Ingredients

* 2 and 1/4 cup milk
* 1/2 cup white sugar (or substitute Splenda)
* 3 tablespoons cornstarch
* 1/4 teaspoon salt
* 1 teaspoon vanilla extract
(Quality Vanilla Extract will make this so yummy! This Simply Organic Vanilla Extract is pricey, but it’s got some great reviews and should last you a while!)
* 1 tablespoon butter (Love me some real butter – not the fake stuff! )

Directions

In medium saucepan over medium heat, add 2 cups of milk and heat until bubbles start to form. While the milk is heating up, combine sugar, cornstarch, salt, and 1/4 cup cold milk in a medium bowl. Pour this mixture slowly into the hot milk and stir continuously. Keep stirring until the mixture is thick enough to stick to a spoon.  Finally, remove the pan from heat and stir in the vanilla and butter, then chill for at least an hour (possibly longer). Now get a spoon out and dig in! This is a simple recipe, but so delicious.

* Note – make sure to never let the milk mixture come to a boil as it will burn.

Today, I am going to show you how to make oh-so-yummy Waldorf Salad. Please note that the recipe below makes 6-8 servings; however, I usually double the recipe to make it last at least 24 hours in my household.

Waldorf Salad (Source: 1st Traveler’s Choice Internet Cookbook)

Ingredients:
5 red and yellow delicious apples, diced (unpeeled)
One 8-ounce can pineapple tidbits (drained)
1 cup seedless red or green grapes cut in half
1 cup chopped walnuts
For the Dressing:
1/2 cup sugar (or substitute with Splenda)
1/2 cup pineapple juice
1/2 cup cream or evaporated milk
2 Tablespoons butter
1 Tablespoon flour
One 8-ounce carton Cool Whip whipped topping or favorite whipped cream

Directions:
Mix sugar, flour, cream, butter, and juice. Cook until boiling. Cool and then refrigerate. Fold in whipped topping or whipped cream. Mix with fresh fruit until it covers to suit your taste. Add nuts just before serving to avoid turning fruit dark.

Enjoy!

Today’s Cooking with Collin should really be called Cooking with Bryn as my sister has actually taken the time to write up one of her favorite recipes: Sweet N’ Sour Chicken! Yummy! I hope that you enjoy it as much as she does. Please note that Bryn was actually given this recipe by a good friend and so I have no source to credit.

Ingredients:
* 6-8 Skinless, Boneless chicken breast halves (cut into 1 inch cubes)
* Vegetable Oil
* 2 Eggs
* 1 cup Flour
* 3/4 cup Sugar
* 1/2 cup Pineapple Juice
* 1 20 oz. can Pineapple Chunks
* 1/4 cup White Vinegar
* 3/4 cup Ketchup
* 1 1/2 tsp salt
* 1 T Soy Sauce

Directions:

(1) Preheat oven to 350 degrees F.

(2) Sprinkle chicken breasts with garlic salt.

(3) In a frying pan on medium-high heat, add 1/2-inch vegetable oil. In a bowl, beat 2 eggs. Place flour in a shallow bowl. Dunk pieces of chicken in the egg, and allow excess to drain. Dredge the chicken pieces in the flour coating thoroughly. Drop pieces into the hot oil and cook until deep golden brown. Turn as necessary to cook evenly on all sides.

(4) While chicken is cooking, combine the following in a saucepan over medium-low heat: sugar, pineapple juice, white vinegar, ketchup, salt and soy sauce. Stir mixture occasionally until it comes to a low boil and then reduce heat just enough to keep the sauce warm.

(5) Place cooked chicken pieces and pineapple chunks in a 9×13 pan. Pour warm sweet and sour sauce over the top.

(6) Bake in oven for 30-45 minutes, and serve over rice or egg noodles.

ENJOY!

(Like the flower… it’s hip, right?! )

**WARNING** If you are on a diet, please close your eyes and scroll past this recipe.

Welcome to another Cooking with Collin post that features a favorite frugal recipe of mine (or a favorite of a Hip2Save reader). This next recipe I am going to feature is something so delicious and irresistible that you may want to double or even triple the batch! Yes, it is that good!

Today I am going to show you how to make yummy Cream Cheese Squares that literally take about 10 minutes to prepare (and then an agonizing 30 minutes to bake )…super easy! I promise this recipe won’t disappoint.

Cream Cheese Squares (Source: AllRecipes)

Ingredients:
* 2 (8 ounce) cans refrigerated crescent roll dough
* 2 (8 ounce) packages cream cheese
* 1 cup white sugar
* 1 teaspoon vanilla extract
* 1/2 cup butter, melted
* 1/4 cup white sugar
* 1 teaspoon ground cinnamon

** Consider adding fresh fruit (strawberries, bananas, apple slices) or jam to make these even more tasty!

Directions:

(1) Preheat oven to 350 degrees F. Grease a 9×13 inch pan.

(2) Press one can of the crescent rolls into the bottom of the prepared pan.

(3) In a medium bowl, mix together the cream cheese, 1 cup of sugar, and vanilla until smooth and creamy. I used my Kitchen-Aid mixer for this step… you could also use a hand-held mixer. Spread evenly over the crescent layer.

(4) Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down.

(5) Pour the melted butter over the entire pan. Combine the remaining 1/4 cup of sugar and cinnamon; sprinkle over the top.

(6) Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.

ENJOY!!

Today is my second attempt at my new weekly post called Cooking with Collin that features a favorite frugal recipe of mine (or a favorite of a Hip2Save reader). This next recipe I am going to feature is something that I LOVE so very much and something that I was obsessed with when I was prego! Any guesses?!

Well, pickles, of course!!

Today, I am going to show you how to easily make your own homemade pickles… and these pickles taste a heck of a lot better than store bought! I can guarantee making them will get you feelin’ like quite the kitchen diva! You also may have to keep opening your fridge just to see your beautiful pickles displayed in the jar. I smile proudly every time I glance at my pickle jar! Oh the confidence I feel from making homemade pickles!

Besides that fact that making homemade pickle boosts your status in the kitchen, they also taste fabulous! And you can use them in so many dishes. From deviled eggs to tuna salad to a peanut butter pickle sandwich. Yes, there is such a thing. And this “thing” is delicious. I’m not strange… I’m just a perfectly proper pickle poppin’ princess who enjoys the finer things in life and you will too!

Before telling you how to make your own homemade pickles, here are couple pickle facts:

*Asia consumes more pickles per capita than any other region.

*Americans consume more than 2.5 billion pounds of pickles each year – that’s 20 billion pickles! And since it takes almost 4 billion pickles to reach the moon, all the pickles we eat would reach the moon and back more than 2 times!

*If it weren’t for pickles, Christopher Columbus might never have “discovered” America. In his famous 1492 voyage, Columbus rationed pickles to his sailors to keep them from getting scurvy. He even grew cucumbers during a pit stop in Haiti to restock for the rest of the voyage.

(Source credits: I Love Pickles and Pickle Facts!)

Homemade Pickle Recipe (Source: Food Network)

Ingredients

* 1/2 onion, thinly sliced
* 2 medium cucumbers, thinly sliced
* 1 cup water
* 1 cup cider vinegar
* 1 1/2 cups sugar
* Pinch kosher salt
* 1/2 teaspoon mustard seeds
* 1/2 teaspoon turmeric
* 1/2 teaspoon celery seeds
* 1/2 teaspoon pickling spice

Directions

Combine onion and cucumber slices in a clean jar. You can re-use an old pickle jar (if you have one on hand).

Combine all the remaining ingredients in a non-reactive saucepan (made from stainless steel, glass, or ceramic materials) and bring to a boil. Simmer for 4 full minutes to wake up the flavors of the spices. Slowly pour the hot pickling liquid over the onion and cucumber slice, completely filling the jar.

Allow the pickles to cool to room temperature. Once cooled, refrigerate. I let my pickles sit in the refrigerator for about 24 hours before enjoying them. So if you have the patience, I would wait at least a day or so.

I can’t wait to hear how you much enjoy making and munching on your own homemade pickles!

Today is my first attempt at my new weekly segment called Cooking with Collin that features a favorite frugal recipe of mine (or a favorite of a Hip2Save reader). This first recipe I am going to feature is something that I LOVE to munch on at night and I can actually eat the whole bowl! Yes, I have done this on numerous occasions. Any guesses?!

Why of course, Popcorn!

And, no, I am not going to tell you about a deal you can score on Pop-Secret or Jolly Time… but I’m actually going to tell you how you can make your own popcorn at home. You don’t need any sort of contraption… just a large Pan with a Lid. Now I will admit, I was pretty intimidated about even trying to make homemade popcorn at first. But now I am a popcorn popping fool and you will soon be too!

Alright, so here is the recipe…

Ingredients:
3 tablespoons of Coconut Oil* (or any oil of your choice)
*I love using Coconut Oil as it gives the popcorn a slightly sweet taste (shhhh…don’t tell anyone as this is my super secret ingredient! )!
1/2 cup of Popcorn Kernels
Salt to taste

Put 3 tablespoons of oil in a large pan and cook on medium heat. Add salt… and don’t be stingy! Add one popcorn kernel and cover your pan.

Once the kernel pops, remove it… now you know that the oil is ready. Add the 1/2 cup of popcorn kernels to your pan. Make sure the pan lid is tilted slightly to let steam escape. Now in a rocking motion move the pan back and forth over the burner. The kernels will start popping soon!

Once the popping slows, remove the pan from the burner. This is the hardest part of the whole process as you can easily burn the popcorn if you don’t remove it in time. I personally think it’s best to remove the popcorn before you think it’s done that way you’ll have a better chance of it not burning AND kernels will still be popping even when you remove it from the heat.

Wasn’t that easy?! Now you can go enjoy a bowl of delicious, freshly popped popcorn! Oh and if you have any popcorn seasoning ideas, please share in the comments! I would love to try out some new popcorn variations! Thanks!

If you have a favorite recipe that you would like to share or maybe you are looking for a specific recipe, please send an email to cookingwithcollin@hip2save(dot)com. If you are submitting a recipe, please provide a list of the necessary ingredients, step by step instructions, any photos that you may have, and the source of the recipe (i.e. name of the cookbook, web-site etc.).

Also, if you’re in need of some new recipes?! You may want to check out these recipe sites…

* AllRecipes.com
* RecipeNut
* Epicurious
* Back of the Box recipes
* Joy of Baking