Category Archives: Uncategorized

A Kitchen Addiction Has Moved!!

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As of last week, A Kitchen Addiction has moved to a new domain. Please head over to the new site to continue reading the latest recipes and Healthy Habits!

Check it out here:

http://www.akitchenaddiction.blogspot.com

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Healthy Habits: Learn to Love Flaxseed

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This week’s Healthy Habit impacts my own daily living. I suffer from joint pain on a regular basis and have noticed a significant change in both the frequency and the intensity of the pain once I started incorporating flax seed into my diet. Because of this, I have been interested in learning more about the benefits of flax and the different ways in which it helps our bodies. It is such a simple step that can be taken to increase our overall health. Here are some of the things that I have learned. (I will try not to get too technical!)

Here are just a few of the ways flax seed (especially ground) can benefit your body:

  • Improve digestive health – high in fiber, omega-3’s, and omega-6’s
  • Helps reduce total blood cholesterol – omega-3’s and omega-6’s
  • Promotes weight loss and cardiovascular health – fiber makes you feel full, the flax emulsifies fats before the body absorbs them
  • Boost immune system and relieve inflammation (pain in joints) – because it strengthens the immune system, it seems to suppress auto immune diseases
  • Contains lignans, which are thought to have antioxidant properties that may reduce the activity of cell-damaging free radicals, thus having anti-cancer properties
  • For a longer, more technical list, please visit this page.
Whole Seed or Ground?
– Though both types offer benefits to your body, your body digests the ground seeds easier. This ensures that your body is able to reap every benefit of the seed instead of ridding itself of the seed before taking in all of the nutritional value.
How much should you have a day?
– Though the serving size varies depending on the source of information, most doctors agree that you should try to get 2-3 tablespoons into your diet on a daily basis.

Simple ways to incorporate it into your daily diet:

  • Mix a tablespoon of it into your oatmeal or other hot cereal
  • Mix a tablespoon of it into your yogurt
  • Sprinkle on salads and soups
  • Add a tablespoon to your smoothie
  • Try mixing in a teaspoon to sauces
I hope you have found this brief overview to be helpful. If you have any questions or would like to be pointed in the direction of more articles, please e-mail me! I would be glad to give you more information regarding the flaxseed.

All information for this post was compiled from the following:

Livestrong – The Benefits of Flaxseed

Mayo Clinic – Ground Flaxseed: Better than Whole?

UC Berkeley Wellness Guide – Flaxseed and Flaxseed Oil

Webmd – The Benefits of Flaxseed

Do you have any experience with using flaxseed in your diet? What have you discovered?

Chewy Peanut Butter Granola Bars

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I hope you all had a good Valentine’s Day filled with making fun memories with friends and family! How many of you were feeling a little sluggish this morning due to the sugar overload yesterday?? Well, here is a snack that will  keep  you going strong throughout the day. Packed with protein, fiber, and complex carbs, they are  just right to grab for a quick breakfast, the perfect pick-me-up in the afternoon, a great post run refuel. . .I think you get the point! Because we go through so many granola bars at our house, we have tried out many different recipes. This one, however, is still one of my husband’s favorites. They are quick to throw together and only take about 25 minutes to bake. That makes them one of my favorites, too! 🙂

Chewy Peanut Butter Granola Bars

Ingredients:

  • 2 C rolled oats
  • 1/2 C wheat germ
  • 1/4 C flax seed
  • 1 C whole wheat or all purpose flour
  • 1/2 C brown sugar
  • 3/4 tsp salt
  • 1/2 C honey
  • 1 egg, beaten
  • 2/3 C all natural peanut butter (we prefer chunky!)
  • 1/2 C semi-sweet chocolate chips (optional)
  • milk or water, if needed to moisten

Directions:

  1. Preheat oven to 350 and grease a 9×13 baking pan
  2. Mix together the oats, wheat germ, flax seed, flour, brown sugar, and salt in a medium-sized bowl.
  3. Add in the honey, egg, and peanut butter. Stir together until thoroughly combined.
  4. If the batter is still very dry and it is hard to incorporate all of the ingredients together, add milk or water, a tablespoon at a time until ingredients are completely mixed together. (The dryness of the batter has a lot to do with the moisture content of the peanut butter you are using.)
  5. Stir in chocolate chips, optional.
  6. Bake in 350 oven for 20-30 minutes or until edges begin to turn golden brown.
  7. Let cool 5-10 minutes and then cut bars.
  8. Let bars cool completely and store in an airtight container.

Hot Chocolate Cupcakes

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YUM! I love hot chocolate! Especially after a run on a cold day. I know that probably sounds kind of odd. . .but hey, non-fat milk and no sugar added mix, it has carbs and protein, a perfect post-run refuel, right??! 😉 Though this is not something I would recommend eating to refuel your body after a workout, it is actually reasonably healthy. I tried making it with as little sugar and fat as possible. If you don’t pile on the frosting on top, you’re good to go! Since it is supposed to only be in the single digits this weekend with windchill, I think it is a perfect time to make something warm and chocolaty!

Hot Chocolate Cupcakes 

Yield: 12

Ingredients:
2 C Pillsbury Sugar-Free Devil’s Food Cake Mix
2 packets no sugar added hot chocolate
1/2 C water
2 TBSP canola oil
1 egg
1 C vanilla frosting (whipped or regular)
1/2 C marshmallow creme
1/4 tsp baking cocoa
6 miniature pretzels broken in half

Directions:
1. Preheat oven to 350 F for shiny metal pan or 325 F for dark or non-stick. Place paper baking cups in 12 regular size muffin cups.
2. Mix together the cake mix and hot chocolate packets in a large bowl.
3. Add water, oil, and egg. Beat with an electric mixer for 30 seconds on low. Beat on medium speed 2 minutes, scraping sides of bowl occasionally.
4. Divide the batter evenly among muffin cups. **One way to make these extra gooey is to place a couple of miniature marshmallows into the center of the batter. The marshmallows will melt and make the center extra moist. 🙂
5. Bake 17-22 minutes or until toothpick inserted in center comes out clean. Let cool for a few minutes before removing from pan to cooling rack. Cool completely, or about 30 minutes.
6. In a small bowl, mix frosting and marshmallow creme. Spoon into small resealable food storage plastic bag. Seal bag. Cut tip off one corner of bag.
7. Pipe 3 small dollops of frosting mixture on top of each cupcake to resemble melted marshmallows. (You can spoon mixture onto cupcakes instead of piping, if needed.)
8. Sprinkle with cocoa. Press pretzel half into side of each cupcake for cup handle.

*Now get a cup of coffee or hot chocolate, a warm blanket, and enjoy!

What are some of your favorite ways to stay warm during cold weather?

Southwestern Pork Burritos

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I love my slow cooker! It is such a time saver, especially during the week when schedules get chaotic. Knowing that there is a meal waiting for us when we get home is a relief. No rushing to figure out what to make with the food that is in the cupboard! Along with saving time, using a slow cooker in this recipe allows for nice tender, juicy meat in your burrito. Add whatever condiments sound good to you, and you have a delicious pork burrito with little preparation!

Ingredients:
1 pork roast with fat trimmed (2-2 1/2 lbs)
1 can diced tomatoes with green chilies (any intensity)
3 tbsp tomato paste or ketchup
1 1/2 tbsp honey
3 small garlic cloves or 3 tsp garlic powder
1 tbsp chili powder
8 whole wheat or white tortilla shells
Condiments

Directions:
1. Place pork roast in slow cooker.
2. Pour diced tomatoes, paste/ketchup, and honey into a blender or food processor.
3. Add the garlic and chili powder and blend for 10-15 seconds. Be sure to scrape the sides to get everything evenly blended.
4. Pour the tomato mixture over the pork roast making sure to cover it completely.
5. Cook on low for 8-10 hours or high 3-5 hours.
6. Remove pork roast from slow cooker but leave the juices in the crock. Shred the roast and place the meat back into the cooker until ready to serve.

Condiment Suggestions:
lettuce
shredded cheese
corn
black beans
peppers
salsa
sour cream