I drink a lot of coffee.
I drink it black.
I drink it all day.
Like the omnipresent “Waldo”, my insulated coffee cup will be visible in every candid photo taken of me within the last 20 years.
So you may be wondering, “why the f*ck is MilitantFoodie posting an Instant Cappuccino recipe?!?”
Well… it’s a secret. There is an exciting recipe in the works that cannot yet be revealed… and let’s just say, I found myself with a surplus of instant cappuccino mix on my hands!
It is SUPER simple to put together. My online research lead me to this instructable for cappuccino mix, and I made a couple of subtractions, substitutions, and suggestions to make it lower carb and/or vegan.
In the not-too-distant future I will be posting recipes that utilize this mix as an element. In the meantime, here are some options for it’s use:
Prepare it as a warm bottle with a nipple for your (so-called) friends who can’t tolerate the taste of coffee 😉
Store it in a cutesy container and present it as a super-cheap-and-easy-homemade-gift to a Starbucks-Addicted-Coworker who can’t seem to shed their excess holiday tonnage 😉
Pour some in a baggie, tie a festive ribbon around it and give it as party favors/treats for Trick or Treaters or Carolers… (because it’s not cruel enough to get over stimulated kiddos hopped up on sugar before bedtime… CAFFEINE will really take it to the next level!) 😉
Low Carb Instant Cappuccino
½ cup Instant Coffee**
¾ cup (or equivalent) sweetener (I used Pyure Bakeable Blend… it’s stevia that measures the same as sugar)
1 cup non-fat Dry Milk (or vegan powdered milk)
Run all ingredients through the blender or coffee grinder until finely powdered and evenly mixed. Store in an air-tight container until ready to use.
To Serve, dissolve 3 Tbs dry mix into 6-8 oz of hot water.
** Normally, I am ALL FOR saving-a-buck, but evidently when it comes to instant coffee you get what you pay for!
For my first attempt at this recipe I used a no-name-dollar-store-brand. BIG MISTAKE.
Second Batch I used Nescafe Clasico and had a much nicer result.
Go with your gut and your personal taste.
Hooray! We are entering the Back-to-Back Party-Hardy-and-Outgrow-Your-Britches Season!
I don’t really have a sweet-tooth. Desserts are rarely on my mind. however, I DO love entertaining and making loads of special treats!
Last year I discovered this yummy umami caramel recipe that absolutely tantalized my tastebuds and set my imagination on fire! And, it was EASY!!! No special equipment or wacky ingredients!
This year I decided to adjust the recipe to lower the carbs and remove the refined sugar. I utilized the tips shared by SugarFreeMom to make a wiz-bang successful mashup!
EASY Low-Carb Vegan Miso Caramel
2 cans coconut milk
1 Tbs stevia powder (about 10 packets)
2 Tbs miso (use gluten or soy free, as needed)
1 Tbs molasses
1 Tbs maple syrup
1 Tbs arrowroot powder
In a medium saucepan, whisk coconut milk, arrowroot, molasses and maple syrup until combined.
Simmer on medium heat, stirring occasionally, until liquid reduces by half (approximately 30 minutes).
Add the stevia and miso and stir until dissolved.
Allow to cool completely before storing in a sealed container in the fridge.
Drizzle it over baked sweet potatoes.
Use as a Fruit Dip.
Enjoy as a Coffee Enhancer.
Build a guilt-free ‘Nana Cream Sunday.
…The opportunities go on and on and on!
15 oz dried shiitake mushroom caps
½ cup sea salt
In a large bowl/pot, cover mushrooms with water and allow to soak for 30 minutes-1 hour (you may need to set a plate or another bowl on top to keep the mushrooms submerged.
Discard the soaking water.
Bring 8 cups of fresh water and the salt to a simmer in a large pot.
Remove the pot from heat.
Add the mushrooms to the hot salt water (careful not to splash yourself!)
Leave the pot covered for 30 minutes.
Remove the Mushrooms from the pot, squeezing out the excess liquid.
The remaining liquid is a tasty and salty broth/brine.
*The Mushrooms have a lovely chewy, “meaty” quality and are a wonderful addition to many dishes.
Spinach dip might just be my favorite thing… I went through a dark time (actually, it was a pretty spectacular time) several months ago where I was working from home, cooking and art-ing my days away.
During this time there were a string of social events where it was appropriate to bring a dish or appetizer. My spinach dip was received with Wild Praise and was subsequently requested for all the following gatherings.
Then began the downward spiral…
I was no longer “socially” Spinach Dipping… I started making it at home as “Appetizer for Dinner” with my Significant Other…
Then I started Spinach Dipping when I had the house to myself or was staying up late or …
Finally, I had to admit there was a problem when I could no longer zip my pants.
I had to quit.
I’d been off the Spinach Dip for about 6 months and was finally back into my “good butt” britches.
However, for the Stepdaughter’s colorful birthday, the Spinach Kale Dip was resurrected. I made a couple of clever alterations to temper the damage. While under close supervision, I was able to enjoyed it in moderation, and I feel fairly secure in my recovery ;-).
IF consumed responsibly, this dip can be enjoyed by health foodies and junk foodies alike.
Just remember that I warned you…
Spinach Kale Dip
(for a large party. Not to be left alone with…)
16oz tub of Sour Cream
16oz greek yogurt
10oz frozen spinach
10oz frozen kale
1 ½ cups mayonnaise
1 package Vegetable dip/soup mix (like Knorr)
1 1oz package ranch dip mix
1 cup chopped green onions
1 cup chopped lotus root (in brine)
Thaw the frozen veggies and squeeze out as much moisture as possible. Combine all ingredients. Chill at least 2 hours to allow the flavors to incorporate.
Dip is delicious on salty, whole grainy crackers, chips, fresh vegetables…
If you are attempting to moderate your carbs (which is a good idea if you get hooked on this dip), you can make low carb chips like this:
Low Carb Stinky Cheese Chips
Combine shredded parmesan and asiago cheeses in a 1:1 ratio.
Make little piles (2 Tbs each) of the cheese mixture on a baking sheet lined with parchment paper. Bake at 350 for 5-8 minutes, until starting to brown at the edges. Allow chips to breathe in the open air until completely cool. If the cheese discs aren’t totally crispy, put them in the dehydrator for several hours, or on the lowest setting in your oven. These are another dangerously addictive food… proceed with caution!
By AmbeR Day
(Chocolate Chili Chia Pudding)
Great for your mood, cardiovascular system, inflammation reduction, pain relief, digestion and blood sugar levels.
I had so much fun posting the “Seven SuperPowered Breakfasts” last week that I decided to introduce a latecomer: Chocolate Chili Chia Pudding!
½ cup almond milk
½ cup coconut milk
2 Tbs cocoa powder
2/3 Tbs REAL maple syrup
1 tsp ground cinnamon
½ – 1 tsp chili powder
1 pinch of sea salt
½ Tbs dark chocolate shavings/chips (optional)
3 Tbs chia seeds
(This is another recipe that is perfect for storing/transporting/eating from a mason jar.)
Thoroughly mix/blend all ingredients except chia seeds and dark chocolate pieces. After a smooth, chocolate-y liquid is achieved, stir in the chia and dark chocolate. Let rest for 15 minutes.
After 15 minutes (the chia will have started to gel and has a tendency to clump together) stir the “pudding” vigorously to ensure chia is evenly dispersed. Seal the container and store in the refrigerator. May be eaten after 2 hrs, for up to 4 days.
*Fiber, Curcumin, Vitamins A,C,E and the Bs
A yummy Anti-Inflammatory, Anti-cancer, Glowing Skin Appetite Regulator!
Created by AmbeR Day
Tested and Reviewed by Bonnie
Bonnie: “Being very comfortable with oatmeal, the first recipe that we tried was the Curried Peaches, Mangos and Cream Oatmeal. Not only is it more traditional, but the ingredients are easy to find. This recipe is super easy and probably my favorite of the bunch that I tried. The hardest part was waiting to be able to eat it! In addition, this was great for my little guy, who at 10 months, is really interested in yummy food, while I am mostly interested in making sure it’s good for him!”
2/3 cup rolled oats
2/3 cup almond milk
1/3 cup curried peach preserves ( amazing recipe here OR use my modified and lower carb version posted HERE)
½ cup fresh cut mango
Pour oats and milk into a mason jar and give a gentle stir. Let rest in the fridge overnight. In the morning, give the oatmeal a stir and top with preserves and mango. Enjoy warm or cold!
*makes one serving in pint mason jar
created by Kira
Egg salad isn’t generally something you think of as a) healthy or b)easily portable for lunch, but this pared down take with a super light dressing is both and I think you’ll like it much more that the gloopy, heavy original version! Plus, most of this is best made the day before then assembled on your way out the door in the morning.
First – boil the perfect egg.
This recipe makes enough dressing for two sandwiches so start with two eggs in a sauce pan with enough cold water to cover them by about an inch. Put the pot on high heat until it comes to a roiling boil then cover and remove it from the heat and let the eggs sit for 15 minutes. After 15 minutes place the eggs in and ice bath (this will make them easier to peel).
1/4 cup may or vegan mayo
1 TBS fresh dill, lightly chopped
1 TBS capers, chopped
Combine all ingredients well and let sit, covered for several hours (preferably overnight).
Roasted red bell pepper (from the jar, don’t stress trying to roast them at home! Just make sure to really dry them well!)
Thinly sliced hard boiled egg (1 per sandwich)
1 TBS dressing per sandwich
sandwich delivery system of your choice, for the picture above I have used a nice sourdough, but this would be just as lovely on AmbeR’s gluten free rye bread, in a lettuce wrap, etc…
Spread 1 Tbs of the dressing thinly on 1 slice of bread, place sliced eggs, roasted red bell pepper and romaine lettuce, top with 2nd slice of bread. wrap for lunch, try not to eat before lunch.
What do you do when you have a dozen mangoes that are all perfectly ripe? Of course you throw together a salsa! At least that’s what you do in Texas, anyway! I just used two habeneros, but after you let this macerate in the fridge for a bit to meld the flavors, you may decide it could handle another – it will depend on the peppers you get. If you can’t find habeneros ,plain old jalepenos will do just fine.
7 ripe mangoes diced
5 large strawberries, diced
(optional) 1/2 large red onion, diced
1 large bunch cilantro, chopped 2 limes, juiced
1/2 Tbs honey (optional)
2 habenero peppers, seeded and finely diced
Combine all ingredients, still well and chill for several hours covered in the fridge to allow flavors to mingle like a singles cruise. Enjoy.
Over the years, my cooking has become more and more complicated, time consuming and costly… with less and less widely received appreciation. Most of my family and local friend group are firmly rooted in their Standard American Diets, prejudiced against “green stuff”, and virtually anti-nutrition. Many, many times I have embarked on an elaborate and high-end mission to entice them, while coaxing, “you should try this! It’s delicious! It will make you feel great! It’s so good for you!” More often than not, they adapt the expression of an oppositional toddler who covers their ears while chanting “la la la la la la la la!”
This dish has been my LBD of recipes: easy to whip up and present for any occasion, with minimal groaning from the meat eaters, or the pocketbook!
*WARNING: if you live in Texas, you will run into two additional obstacles to this dish’s success:
Generally, Texans don’t like to see beans in their chili. They may see this as sign YOU are NO Texas Patriot.
Even though the WORD “Chili” refers to a pepper and not meat: some Good Ol’ Boys (or Girls) will refuse to even try a meatless chili, on sheer principal. I suggest labeling it as “spicy beans” or something to that effect if you wish to avoid an endless debate of Down-Home Semantics.