Clean Snacking · Rachel's Recipes

Mini Margherita Kebabs

If you’ve seen my post on Margherita Pizza, you’ll know how much I love tomato, basil, and mozzarella! Now that summer is in full swing, it’s time to eat as much fresh food as possible. That’s why for my family’s Memorial Day cookout a couple weeks ago, I make some mini margherita kebabs to have as appetizers. They’re super easy, healthy, and delicious!

Makes 10 kebabs

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Ingredients:

20 fresh mozzarella pearls

10 grape tomatoes

5 fresh basil leaves

Olive oil

Balsamic vinegar (optional)

Kosher salt (optional)

10 toothpicks

Directions

  1. Wash the basil and cut each leaf into four pieces.
  2. Skewer a mozzarella pearl on a toothpick. I recommend using Crave Brothers cheese if you can get your hands on it, but I’m not sure if it can be found outside of Wisconsin.
  3. Add a piece of basil, a tomato, another piece of basil, and one more mozzarella pearl.
  4. Continue with the remaining toothpicks.
  5. Drizzle with olive oil and balsamic vinegar and sprinkle with kosher salt.
Breakfast Pastries · Rachel's Recipes

Triple Chocolate Scones

For the past few weeks (or should I say entire school year) I’ve been so busy and stressed out that I haven’t had much time to bake, let alone write. However, I only have one week until graduation, so I figured I could bake something to help get me through my last couple of finals. The result was Triple Chocolate Scones! They’re perfect anytime of day whether it be for breakfast, a snack, or a healthy dessert. This recipe features whole wheat flour and a flax seed “egg” as usual and is low in sugar too! Enjoy a fresh, warm scone with a hot cup of tea or a tall glass of milk.

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The first step to this recipe is making an “egg” with ground flax seed and hot water. Heat three tablespoons of water on the stove and whisk with one tablespoon of ground flax in a medium sized bowl. Then set the mixture aside and preheat the oven to 400°F. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.

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In a large bowl, combine the flour, sugar, cocoa, salt, and baking powder. Stir until everything is evenly distributed.

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When all the dry ingredients are mixed, cut in 1/3 cup of cold butter. To get it started, I used a pastry blender, but towards the end, I used my hands to make sure there were no clumps of butter left. It gets a little messy, but the best way to get a sense of dough is to use one’s hands.

Now that the butter is mixed in, add the chocolate milk and vanilla to the “egg” and whisk it well.  Then pour it into the dry ingredients. Be sure to use chocolate milk with no high fructose corn syrup or artificial flavors.

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Stir the ingredients the best you can–it can be a little tough since scones are by nature a little dry. Again, you may need to knead the dough with your hands. Once everything is mixed, fold in one cup of miniature chocolate chips.

Turn out the dough onto a lightly floured surface. As you can see in the picture, I had a little too much flour, but if that happens, they will turn out just fine. Divide the dough into two sections and form each one into a circle, roughly two inches high. Then cut each circle into eight pieces and place them on the prepared baking sheet. If you wish, you can sprinkle each scone with some course, decorative sugar.

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Bake the scones for about 12-14 minutes. When you think they are done, test them with a toothpick. It should come out clean, but some melted chocolate chip is okay. After a few minutes, place the scones on a cooling rack. Enjoy!

Makes 16 scones

Ingredients:

1 Tbs. ground flax seed

3 Tbs. hot water

2 cups whole wheat pastry flour

1/3 cup sugar

1/3 cup cocoa

1 Tbs. baking powder

1/2 tsp. salt

1/3 cup cold butter

1/2 cup low fat chocolate milk

1 tsp. pure vanilla extract

1 cup mini chocolate chips

Course sugar (optional)

Directions:

  1. In a medium sized bowl, whisk the flax and hot water to make an egg substitute. Set aside.
  2. Preheat the oven to 400°F and line a baking sheet with parchment paper or with a silicone baking mat.
  3. In a large bowl, mix the flour, sugar, cocoa, baking powder, and salt.
  4. Cut in the butter and begin combining the ingredients using a pastry blender. Then, use your hands to make sure all the butter is evenly distributed and there are no large pieces left.
  5. Add the milk and vanilla to the flax mixture and whisk them together.
  6. Pour the liquid ingredients into the large bowl and stir until the ingredients come together. Again, you may have to use your hands to knead the dough since scones are by nature a little dry.
  7. Fold in the chocolate chips.
  8. Turn out the dough on a lightly floured surface and divide it into two pieces. Form each piece into a circle about two inches thick.
  9. Cut each circle into eight triangular scones.
  10. Place all 16 scones on the baking sheet and if desired, sprinkle them with course sugar.
  11. Bake for 12-14 minutes. A toothpick inserted into the center should come out clean when they are done with the exception of some melted chocolate from a chocolate chip. Enjoy!
Awards

Versatile Blogger Award #2

Wow! What an honor to be nominated for the Versatile Blogger Award not once, but twice! Thank you again to Author S for both nominations.

Rules

  1. Thank the blogger who nominated you and add a link to his/her blog.
  2. Nominate 10 other bloggers and share a link to each website. Be sure to let them each know.
  3. Share seven fun facts about yourself.

Nominees:

  1. Lucy
  2. Raul Conde
  3. Judith
  4. Rosie Amber
  5. Barb Taub
  6. Lee
  7. Jirah Merizz
  8. Grace
  9. Leyla
  10. José Luis

Seven Facts:

  1. I’ve always been an early bird. (If I wasn’t, I suppose my horse would get a little grumpy with me!) Anyway, I like to be up early to see the sunrise–I don’t want to miss out on the prettiest part of the day.
  2. Even though I enjoy being with people, I am definitely an introvert. I value by downtime that I can spend by myself and use to catch up on life.
  3. Despite this blog being centered on clean eating, there will always be a special place in my heart for cake. 🙂 I find that in moderation, a little sugar here and there is totally okay.
  4. One of my hobbies is working on my truck. I have a 1994 Chevy Silverado named Charlotte. My two favorite things about Charlotte are the cassette tape player and the fact that she’s bright teal.
  5. Throughout school, I’ve studied quite a bit of Spanish. I plan to keep taking classes in college next year and hope to be fluent someday.
  6. I am a proud Wisconsinite, so I love the Badgers, cheese, and snow!
  7. Even though I’m a huge fan of snow and winter, fall is by far my favorite season. I love everything about it from the leaves, crisp air, apples, pumpkins, and everything else.

 

Lunch and Dinner · Rachel's Recipes

Buttermilk Chive Biscuits

For Easter today, I decided we needed some sort of bread item to go with scalloped potatoes and green bean casserole. The result was buttermilk chive biscuits! Believe it or not, they are actually very similar to my orange-raisin Irish soda bread. The only differences are that chives and lemon balm replace the orange and raisins and they are in biscuit form rather than a loaf. These are very versatile make a great savory side for practically any dish. Rosemary or thyme can also be used in place of chives or lemon balm.

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First, prepare a baking sheet with parchment paper or a silicone baking mat. Then, heat three tablespoons of water on the stove and preheat the oven to 375°F. When the water is ready, whisk it with one tablespoon of ground flax seed in a small bowl. It will have a gooey consistency because it will be the binding property of the biscuits in place of an egg.

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In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt. Cut in three tablespoons of cold butter and mix with a pastry blender or your hands. Personally, I’m not afraid to get my hands a little dirty because I like to have a feel of the dough so I know if I need to adjust anything.

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Add the buttermilk to the flax “egg” and give the mixture a good whisk. Add the wet ingredients to the dry ones and mix them until they are combined.

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Rinse the chives and lemon balm and chop them finely on a cutting board. Feel free to experiment with any other savory herbs you like such as rosemary or thyme.

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Fold the herbs into the dough until they are evenly dispersed.

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Using a small, greased measuring cup, scoop dough onto the baking sheet. I like using the silicone baking mats because they have size guidelines. Each biscuit should be roughly 1/4 cup of dough.

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When all the dough is used up, bake them for about 15 minutes ate 375°F. This recipe makes 10-12 small biscuits. Test them with a toothpick when they are getting slightly golden.

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Enjoy as a savory side for scalloped potatoes, green bean casserole, or any favorite dish!

Ingredients:

3 Tbs. hot water

1 Tbs. ground flax seed

2 cups whole wheat pastry flour

1 Tbs. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

3 Tbs. cold butter

3/4 cup buttermilk

Chives

Lemon balm

Directions:

  1. Prepare a baking sheet with parchment paper or a silicone baking mat.
  2. Heat three tablespoons of water on the stove and preheat the oven to 375°F.
  3. When the water is ready, whisk it with one tablespoon of ground flax seed in a small bowl. It will have a gooey consistency because it will be the binding property of the biscuits in place of an egg.
  4. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  5. Cut in three tablespoons of cold butter and mix with a pastry blender or your hands.
  6. Add the buttermilk to the flax “egg” and give the mixture a good whisk.
  7. Add the wet ingredients to the dry ones and mix them until they are combined.
  8. Rinse the chives and lemon balm and chop them finely on a cutting board. Feel free to experiment with any other savory herbs you like such as rosemary or thyme.
  9. Fold the herbs into the dough until they are evenly dispersed.
  10. Using a small, greased measuring cup, scoop dough onto the baking sheet. I like using the silicone baking mats because they have size guidelines. Each biscuit should be roughly 1/4 cup of dough.
  11. When all the dough is used up (there will be about 10-12 biscuits), bake them for about 15 minutes ate 375°F.  Test them with a toothpick when they are getting slightly golden.
  12. Enjoy!
Clean Eating · Healthy Substitutions

Healthy Substitutions for White Bread

Bread is a staple in most households because of its versatility. It can be used for sandwiches, toast, or anything in between. The problem arises when it becomes difficult to find a clean version of this basic commodity. Bread is all too often full of refined grains, high fructose corn syrup, and preservatives–even if it’s whole-wheat or multi-grain.

Starting with these whole grain options is certainly a good substitution for refined white bread, but it doesn’t make them totally clean despite what the packaging says. Finally, I found the perfect solution to my bread predicament when stumbled upon Angelic Bakehouse. They use sprouted grains, no eggs, no preservatives, and all their products are non-GMO! There is no going back for me. Aside from homemade bread, this is the only bread I eat. Not only is it really delicious, but it’s completely clean!

I definitely recommend giving Angelic Bakehouse a try, but if you can’t find their products in your area, just remember to read the ingredients on bread before buying it or bake a scrumptious loaf from scratch. When shopping, look for whole grain breads without preservatives, high fructose corn syrup, or any other mystery ingredients.

Uncategorized

Versatile Blogger Award

Recently, I was nominated for the WordPress Versatile Blogger Award. Thank you to Author S for the nomination! I truly appreciate all your support as I try to establish myself in the blogging community. It really means a lot!

The rules for the Versatile Blogger Award are as follows:

  1. Thank the blogger who nominated you as well as link his or her blog.
  2. State the rules for the award as well as use the award logo in the post.
  3. List seven facts about yourself.
  4. Nominate up to 15 other bloggers. Leave a comment on each nominee’s blog to let them know with a link to more information.

Seven Facts

  1. I absolutely love horses. I always have and always will.
  2. While riding horses is amazing, my main equestrian discipline right now is carriage driving.
  3. As much as I enjoy culinary arts, I am actually pursuing a career in veterinary medicine.
  4. Music has always been a huge part of my life and I play four instruments (cello, piano, ukulele, and accordion).
  5. I enjoy doing anything outdoors–especially hiking and stand-up paddle boarding.
  6. Even though it stresses me out, I like to travel. My two favorite trips I’ve been on include a road trip to Toronto, ON and a mission trip to Spokane, WA.
  7. My animals are a huge part of my life! I have a horse named Elliott, a dog named Macy, and five chickens.

Nominees

  1. Lauren- LuBerry Pie
  2. Destiny- Reflection of Des
  3. Siyana- Brush and Needle
  4. Bryony- Design Mischief
  5. Bailey- Arsenic and Old Place
  6. Six Thirty-Three
  7. The Traveling Diary of a Dippy-Dotty Girl 
  8. Osyth- Half Baked in Paradise
  9. I Used to be Indecisive
  10. The Laughing Housewife

Thanks again to Author S for the nomination and I’ll be stopping by all the blogs of nominees to let them know!

 

 

Canine · Pet Treats

Pumpkin Peanut Butter Dog Biscuits

Like most dogs, Macy is in love with peanut butter. If she hears the jar open or catches a whiff, she’ll be begging instantly. I decided to offer her some fresh baked biscuits, but only if she could balance them on her nose first. It took all the will power she had to resist these!

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Preheat the oven to 350°F. Mix the oats and flour and add the peanut butter. Slowly add water until a moist dough is formed. If it is too dry, the biscuits will be crumbly and likely break. Then, using a dog treat baking pan, distribute the dough evenly between the molds.*

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When the oven is preheated, bake for roughly 20 minutes or until they start firming up and turn slightly golden.

Ingredients:

1/2 cup whole wheat flour

1/2 cup rolled oats

1/2 cup natural peanut butter

1/3 cup pumpkin

1/4-1/2 cup water

Directions:

  1. Preheat oven to 350°F.
  2. In a large bowl, mix the flour and oats.
  3. Add the peanut butter and pumpkin and keep mixing.
  4. Slowly add water until all the ingredients come together.
  5. Fill dog treat baking molds with the dough.*
  6. Bake at 350°F for about 20 minutes.

*If you don’t have dog treat baking molds, roll out the dough and use cookie cutters to make fun shapes. Then place them on a baking sheet with parchment paper.