You scream, I scream, We all scream for ice cream…
Tonight I had to have it. There was no way around it. It was either I make my own or I was falling off the wagon tonight! Lucky me tucked into the back of the freezer was a bag with a frozen peach and a banana in it! Yes this, a little coconut milk, ice cubes, and a few leaves of basil is all you need for a decadent ice cream that will fufill that sugar craving! This recipe is quick and easy even your kids will love it!
Ingrediants (Makes Three 1 cup servings)
1 Frozen Peach*
1 Frozen Banana*
2-3 Basil leaves destemmed (omit if you do not like basil)
1/2 cup coconut milk
5-6 ice cubes
Add all ingrediants into your food processor. (I used our vitamix on the frozen setting.) Make sure to stop processor and scrape sides frequently. Blend till mixed well. Serve!
*The key is well frozen fruit. I suggest leaving fruit in freezer for 24 or more hours.
I love my crock pot! It’s nice to be able to throw everything together in the morning and come home to a fully cooked meal. One of my all time favorites to make is whole chicken in the crock pot. It serves two purposes: Dinner and then I use the carcass to make stock for soup or other recipes! Tonight I made a rosemary, lemon, and spicy oregano chicken. This year we grew some great herbs so I was able just to pick the oregano and rosemary from the garden! But it is easy to grab fresh herbs from your local farm market or grocery store. No better smell in the kitchen then fresh rosemary! This recipe is simple quick to get prepared and tastes amazing!
1 Whole chicken gizzards removed (size dependent on how many you have to feed)
3 large sprigs of rosemary
3 large sprigs of spicy oregano
Salt and Pepper to taste
2 cups water
1. Pat chicken dry salt and pepper all sides of chicken and in the hollow (the inside of the chicken where the gizzards are usually stored)
2. Slice lemons thin slices (not wedges refer to picture)
3. Stuff 1/2-3/4 of a lemon, one full rosemary sprig, and one full oregano sprig in the hollow and close shut with skin flaps or with a little bit of bakers thread if needed
4. Place chicken in crock pot
5. Lay the rest of your lemons on top and on the sides of the chicken
6. Remove the rest of the rosemary and oregano from from the stems and lay on and around chicken
7. Add two cups of water to bottom of crock pot
8. Cook on low 5-7 hours depending how quickly your crock pot cooks (using a pop up timer is helpful)
This chicken falls right off the bone, this makes it easy to remove bones and pop them back into the crockpot to make stock.
It’s been over a year since we have done a Whole30. Today marks day 7 of my solo Whole30 and it’s going great! I did decline a dinner date with hubby and opted for lobsters on the porch (just as good as a dinner date) because I am not familiar with the restaurants in the area where our summer house is yet and don’t want to get stuck out on a date with a garden salad and a piece of grilled chicken! I will need to do my research for next weekend when we are down to see if I can find any paleo friendly places to eat! We are headed home in a bit but had a great lunch! Roasted turkey rollups with some great local bacon, mustard, and peppers and a side of leftover roasted local beets that we bought at a farm stand just down the road!
Want to learn more about committing to a Whole30? Check out the Whole30 website so much helpful information to jump start you into the world of healthy eating! www.whole30.com Can you do it?😉
One of my all time favorite treats are frozen peas! But there is nothing better then eating peas straight from the garden! Today we picked and shucked a ton of fresh pea pods!!! Our garden peas are sweet with just the right amount of crunch! It is so much fun to take our son out to our garden and pick fresh vegetables together! It makes eating veggies fun when you have grown and picked them youself! Can’t wait to freeze some and have them for a quick snack in the future!
Beets, peas, spinach and lettuce OH My! 😍 Very excited for our peas! We all love frozen peas as a snack in our house!!! Not sure I’m excited about shucking them though.
One of the veggies I’ve always poo pood is zucchini! If you’ve been following my posts you know my first thought when I hear zucchini is a mushy smooshy mess that you get when you saute zuchini with butter (which I grew up eating Yuck!). Over the years though I’ve grown to love zucchini sticks raw with a little ranch dressing! Especially because we have had an abundance of them in a garden the last few years! The next best thing to eating it raw is my Zucchini Fries! These are tasty, perfect to pair with a burger or hot dog, so quick and easy to make and the dipping sauce adds that little extra kick to spice things up!
Ingrediants for Fries (serves 3-4 people):
3-4 average size zucchini cut in them into 4″ long sticks. I usually cut them in half the long way, cut them in half again, and the cut the fries usually 3-4 fries from each of the quartered sections
3 tbsp olive oil
Salt and Pepper to taste
1/4 tsp smokey paprika
2 tablespoons Roasted Garlic Seasoning
Directions for Fries:
1. In large bowl place zucchini fries and drizzle with olive oil making sure they are coated well
2. In small bowl mix all your spices so you can evenly coat zucchini
3. Sprinkle spice mixture over zucchini tossing zucchini gently so you coat all sides
4. Place zucchini on grill (you want your grill to be between 350-375 degrees)
5. Cook on each side 2-3 minutes (the longer you cook the more “soggy” they will become so you don’t want to overcook) I prefer mine to still have a little crunch to them!
Dipping Sauce-Using my homemade mayo I usually take about a cup of mayo add 1 1/2 heaping tbsp of Chipotle seasoning (you can use less depending on what your taste buds like), and add in a diced up whole Jalapeño (with seeds removed). Mix it together really well and let sit in the fridge 1-2 hours before serving so the seasoning has time to really soak in. I usually make this a day or so ahead of time. We use it for everything dipping sauce, burger topping, coating for chicken, it has so many uses as it’s so tasty!
I can’t get over the huge amount of Kale, Lettuce, Pruprle Basil, and Spinach we are harvesting! I had to share lettuce with a neighbor today we have so much! Love summer! So thankful for the ability to produce our own food! So many great recipes to make this summer!