Posted 1 day ago

WIP Nearly Done

I’ve nearly finished with the commission I started earlier today. I could probably finish this up tonight, but I need to get to sleep. All that’s really left is the legs. I’ve found I’m putting a lot more detail into this than I originally thought I would.

Still, it’s paying off. This will look really good once finished.

Posted 2 days ago

WIP Commission Sketch

It’s been a while since I’ve posted any art work on here. This is a work in progress sketch I’m doing for a commission I’m working on. I’m drawing a person’s original character. I almost drew a cape for her, but removed it. I thought it looked too busy, and who wears a jacket and a cape together.

This is just a rough sketch to work out the pose and clothing design. The hardest part to work out was her right hand. Now that the basic design is done, I’m going to blow this up and use it as a guide for the final inking.

Posted 5 days ago

Coffee Greek Yogurt with Dark Chocolate Chips

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I used to get this coffee flavored Greek yogurt with crushed dark chocolate that Chobani made from the local grocery, but it wasn’t long until the store stopped carrying it in place of another brand’s fancy coffeehouse style yogurts. The problem is that those brands were filled with processed sugars and a whole lot of other chemicals.

Luckily, I found a recipe online that gave me the frame work to recreate the Chobani yogurt at home. I made a few modifications to clean the recipe up a bit more.

Makes: 1 Serving

Ingredients:

  • 1/2 Cup Plain Greek Yogurt
  • 1/2 tsp. Vanilla Extract
  • 1/2 Tbsp. Organic Honey
  • 1 tsp. Instant Coffee Grounds
  • 1 Tbsp. Dark Chocolate Chips

 Directions:

In a small bowl, mix together the Greek yogurt with the vanilla and honey using a spoon until well combined.

Next, stir in the coffee powder until it’s completely dissolved. You may want to let this sit for a few minutes, after the initial stirring, to allow any remaining grounds to be absorbed, then mix until you have a smooth yogurt.

Take your 1 tablespoon of dark chocolate chips and chop them until they are very fine. Mix this in with the yogurt to finish the snack off.

Serving size: 1/2 Cup

Calories per serving: 176

Source: WhatsAnnieMaking.com

Posted 3 weeks ago

BBQ Hummus & Ranch Hummus

For this post I have two separate hummus recipes to share. One is a touch more complicated than the other, but both are very good. They both make excellent replacements as sandwich spreads to replace mayo or other less-than-health options.

BBQ Hummus -

While I very much enjoyed my BBQ Roasted Chickpeas, I started to wonder what it would be like to make a barbeque flavored hummus. I did some reading online, and sort of mashed together some recipes that I found online. Though this is mainly based on something I found on Kiss My Broccoli.

Now, I use my homemade BBQ sauce for this recipe. The one I make isn’t overloaded with sodium and processed sugar, and you can find it along with my recipe for the BBQ Roasted Chickpeas. Feel free to use any BBQ sauce you want.

Makes: 12 Serving

Ingredients:

  • 1 Can (15 oz.) Garbanzo Beans (drained and rinsed)
  • 1/2 Cup BBQ Sauce
  • 1/3 Cup Sweet Onion (diced)
  • 1 1/2 Garlic Cloves (diced)
  • 1 Tbsp. Coconut Oil (melted)
  • 1/2 tsp. Cumin
  • 1/4 tsp. Garlic Powder
  • 1/4 tsp. Chili Powder
  • 2 Tbsp. Water

Directions:

Firstly, you’ll need to prepare the onions and garlic. Saute onions in a small pan in the coconut oil over medium heat until they’re softened. This should take about 2 minutes. Add the garlic and continue to saute until it’s starting to brown along the edges.

Combine all the ingredients, except the water, in a food processor until they’ve become well combined. Include the water, and continue to mix for an additional minute. Add less water if you want this thicker, and more water, 1 tablespoon at a time, for a thinner spread.

If you’d like this to be spicier, you could try adding some of your favorite hot sauces, more chili powder, or cayenne; but I really enjoy this as is.

Serving size: 2 Tbsp.

Calories per serving: 54

Source: KissMyBroccoli.com

Ranch Hummus -

This hummus recipe is based on something I saw on a picture from Pinterest that listed a huge number of hummus varieties that can be made. Oh yeah, I’m going to be getting some use out of that.

Makes: 10 Serving

Ingredients:

  • 1 Can (15 oz.) Garbanzo Beans (drained and rinsed)
  • 1/3 Cup Greek Yogurt
  • 1 tsp. Dried Parsley
  • 1/2 tsp. Garlic Salt
  • 1 tsp. Dried Dill Weed

 Directions:

Combine all the ingredients in a food processor until they’ve become well combined and smooth.

Serving size: 2 Tbsp.

Calories per serving: 47

Source: Pinterest.com

Posted 2 months ago

Kentucky Quinoa Chicken Bowl

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This is something a bit new from my regular recipe posts.  I’ve taken what I’ve learned through various sources to create a healthy and delicious alternative to the KFC Famous Bowl. In this I will direct you in creating quinoa-crusted chicken tenders that are super crunchy, and a mashed cauliflower that you’d swear was mashed potatoes.

These two put together with the addition of sweet corn go together to make the meal seen in the photo. This was partially inspired by something I saw on Hellthy Junk Food.

Garlic Parmesan Mashed Cauliflower -

This recipe comes from Daily HIIT, but their version was way too salty for my liking. I cut far, far back on what they recommended. Best to start low and add more if desired.

Makes: 4 Serving

Ingredients:

  • 1 Head of  Cauliflower Florets
  • 1 Tbsp. Coconut Oil
  • 1 Garlic Clove (chopped)
  • 1/4 Cup Shredded Parmesan Cheese
  • 2 Tbsp. Almond Milk
  • 1/4 tsp. Sea Salt
  • 1/4 tsp. Black Pepper

Directions:

Cook the cauliflower florets for 10 minutes in a steamer.

While that’s steaming, heat the coconut oil in a small pan on medium heat and saute the garlic in the oil for 2 minutes. Don’t let it brown too much and burn. Once done, remove from the heat and set aside.

Place half the cooked cauliflower into a food processor and blend on high. You may have to scrape the sides a few times in this whole process. Continue to add the rest of the cauliflower a bit at a time and keep processing it until to goes smooth. Just let it go and you’ll eventually get that mashed potato texture.

Pour the processed cauliflower into a mixing bowl and stir to together with the garlic, oil, Parmesan cheese, salt and pepper.

Taste to see if you wish to add more salt or pepper.

Serving size: 1/2 Cup

Calories per serving: 85

Source: DailyHIIT.com

Quinoa-Crusted Chicken Nuggets -

I hold no shame for my love of fried chicken, but it’s not something you can eat all that often in a clean eating life style. It’s a rare treat. I do love eating chicken in all its various forms, but sometimes I miss that crunch. This recipe will satisfy that urge and stay very healthy.

This recipe and method was created through the study of various sources. I’ve mixed and mashed so many different things that I’m comfortable enough calling this my own.

You’re likely not going to use all the quinoa, but this is a case of better to have more than you need than run short.  I often times have a tablespoon or more left over. As such, my calorie count may be a touch higher than it actually is.

Makes: 1 Serving

Ingredients:

  • 4 oz. Chicken Breast
  • 3/4 Cup Cooked Quinoa
  • 1 Tbsp. Fresh Thyme (chopped)
  • Parchment Paper
  • Cooking Spray

Directions:

Firstly, you’ll need to cook the quinoa. Rinse about 1/4 cup of dry quinoa and put it into a small sauce pan with 1/2 cup water. Bring to a boil, cover, and reduce heat to low. Cook for 15 minutes or until all the liquid has been absorbed. Perhaps just let it sit for an additional 10 minutes uncovered. Remove 3/4 cup of the cooked quinoa. You’ll likely have a little extra.

Preheat your oven to 300 F, and line a cooking sheet with parchment paper. Spread the quinoa over the parchment paper as evenly as possible. Put in the oven for 30-40 minutes. Check half way through and stir to break up any clumping. You want all the quinoa to get lightly golden. Check at the full 30 minute mark. If it all still hasn’t browned, stir, spread out, and place back in the oven for an additional 5 minutes. Once done, pour it into a bowl, break up any clumps, and mix with the chopped thyme. Reserve parchment paper for later.

Turn the oven up to 425 F.

Chop the chicken breast into cubes and pulse in the food processor until it pretty much turns into a paste. Scrape the meat out onto a cutting board and press it into a flat square with a non-stick spatula. Use that spatula to divide the chicken into equal halves until you have 8 pieces.

The following is a method for breading that I used back when I made my own fried chicken tenders that will keep things from getting too messy. Use only one hand to touch the chicken meat and the other only touches it after it has been coated with the toasted quinoa.

Pour about 3 tablespoons of the toasted quinoa and thyme mix into a small mixing bowl. Use your wet hand to place one piece of the chicken on top of the quinoa, sprinkle over an additional tablespoon, then swirl and toss the bowl until the wet chicken has an even coating.

Use your dry hand to lightly press the chicken, lift gently, lightly shake off any excess, place onto the reserved parchment paper, and press lightly on all sides to make sure it’s all sticking. Repeat this until all eight pieces are covered. Occasionally add more toasted quinoa to the mixing bowl as needed. Feel free to toss a piece again if you see uncovered spots. You’ll likely have left over quinoa.

Wash and dry your hands, and transfer the coated chicken nuggets onto a lightly greased baking sheet. Give each piece a light shot of cooking spray, and cook in the oven for 10 minutes. Carefully turn the chicken, spray once more, and cook for another 10 minutes.

Let these rest for 2-4 minutes then enjoy.

Serving size: 8 Nuggets

Calories per serving: 280

Source: Me

Kentucky Quinoa Chicken Bowl -

This is how to make the full bowl meal. Unlike the KFC version, I don’t use any gravy. I don’t even feel this needs anything more added to it. I do offer some suggestions in the directions of replacements you could use. Both are from previous recipes I’ve written about. There’s also no need to top with cheese since there is already some in the cauliflower.

Makes: 1 Serving

Ingredients:

  • 1/2 Cup Garlic Parmesan Mashed Cauliflower
  • 1/4 Cup Frozen Sweet Corn
  • 8 Quinoa-Crusted Chicken Nuggets

Directions:

Pour the mashed cauliflower into a bowl and form a well in the center.

Either steam or microwave the frozen sweet corn and pour it into the well in the cauliflower.

Chop each chicken nugget in half and top over the bowl.

You shouldn’t need anything more than this, but you could drizzle over top 1 tablespoon of the fat-free Honey Dijon Dressing or Home-made BBQ Sauce.

Serving size: 1 Bowl

Calories per serving: 410 (Doesn’t reflect any additional toppings)

Source: Me

Posted 2 months ago

BBQ Roasted Chickpeas and Home-made BBQ Sauce

I’ve mentioned this recipe once before in my post about the Teriyaki Chicken. The reason I didn’t list this recipe in that write up is because I used a home made barbeque sauce. I got the initial recipe from the Daily HIIT, but I cut back on things such as the salt, since the sauce already has plenty.

I like adding these in with my stir fry or as a crouton replacement in salads. These also make for a great little snack. That’s why it’s a good idea to make a large batch.

BBQ Roasted Chickpeas -

Makes: 8 Serving

Ingredients:

  • 4 Cups Chickpeas (cooked and dried)
  • 1/2 Cup BBQ Sauce *
  • 2 Tbsp. Coconut Oil
  • 2 Tbsp. Garlic Powder
  • 2 Tbsp. Onion Powder

* See below for BBQ Sauce recipe

Directions:

If you’re using canned chickpeas, rinse them thoroughly then spread them over a clean dish towel in a baking sheet to dry. Now, chickpeas will have a shell or membrane around them. You’re going to want to try and get as much of this off as you can. When roasting, these are likely to burn. It’s a tedious step but worth it in the end.

A good tip would be to very gently roll your hand over the chickpeas while they’re on the towel. This should loosen them up enough to pinch off. Don’t stress it if you don’t get every single one.

Preheat your oven to 400 F. Pour the chickpeas into a large bowl and carefully fold in with the BBQ sauce,coconut oil, and seasonings. Spread these out over a lightly greased baking sheet to make a single layer.

Bake for 15 minutes, flip with a spatula, and bake for an additional 15 minutes or until crispy. During the first stir, you may have to break apart any pieces sticking together. If you’d like them crispier, you could leave these in to cook for an additional 5-10 minutes. They will get firmer when cooled.

Serving size: 1/2 Cup

Calories per serving: 159

Source: DailyHIIT.com

Home-made BBQ Sauce -

One of the biggest problems with store bought BBQ sauces is that they’re loaded with sodium and processed sugars. Neither of which play a role in a clean eating life style. I wanted to make my own that would improve the quality of a variety of meals.

This recipe came from My Whole Food Life. While it’s true that worcestershire sauce can be very high in sodium. A tip I would suggest is finding a brand that has the lowest level possible. I opted to use maple syrup in my version, because I felt it had a stronger flavor.

Makes: 3 Serving

Ingredients:

  • (6oz.) Can Organic Tomato Paste
  • 1/2 Cup Water
  • 4 Tbsp. Low-sodium Worcestershire Sauce
  • 2 Tbsp. Apple Cider Vinegar
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/2 tsp. Fine Grain Sea Salt
  • 1 tsp. Black Pepper
  • 2 Tbsp. Organic Maple Syrup
  • Hot Sauce, Chili Powder, or Cayenne (optional)

Directions:

Blend all the ingredients together in a blender, food processor, mixer, or with a spoon. I prefer to use a food processor. Add more water if you feel this is too thick.

If you want something spicier, add hot sauce, chili powder or cayenne to taste. Start small and work your way up.

Store in an airtight container in the refrigerator.

Serving size: 1/2 Cup

Calories per serving: 81 (Doesn’t reflect optional ingredients)

Source: MyWholeFoodLife.com

Posted 2 months ago

Brownie Batter Peanut Butter Swirl Oatmeal

Wow, something that tastes this decadent doesn’t have any right to be healthy. This is a breakfast oatmeal you should serve a special lady in the morning, if you want her to fall in love with you. Well, providing she likes chocolate and isn’t allergic to peanuts.

I made some modifications to the recipe I found on Fit Foodie Finds. I replaced the liquid stevia with half a mashed banana and included some chia seeds. I may be adding calories, but I’m more concerned with boosting the nutrition and keeping the meal clean.

Makes: 1 Serving

Ingredients:

  • 1/2 Cup Whole Grain Rolled Oats
  • 1 Cup Unsweetened Vanilla Almond Milk
  • 1/2 Banana
  • 1 tsp. Chia Seeds
  • 1/4 tsp. Ground Cinnamon
  • 1/4 tsp. Vanilla Extract
  • 1 Tbsp. Unsweetened Cocoa Powder
  • 1 Tbsp. Natural Peanut Butter (divided)
  • 1/2 Tbsp. Dark Chocolate Chips 

Directions:

In a small bowl, mash the half banana with the chia seeds, vanilla extract, and cinnamon.

Place a medium sauce pan over medium-high heat, pour in the almond milk, and stir in the banana mixture, cocoa powder, and a 1/2 tablespoon natural peanut butter. Mix until everything is combined.

Once this comes to a boil, stir in the oats, reduce the heat to medium, and stir frequently as it cooks for 5 minutes. Pour the finished oatmeal into a bowl, drizzle the remaining 1/2 tablespoon peanut butter in a swirl and top with the lightly chopped dark chocolate chips.

Serving size: 1 Bowl

Calories per serving: 398

Source: FitFoodieFinds.com

Posted 2 months ago

Baked Teriyaki Chicken Stir Fry with Garlic Quinoa

I found the recipe for baked teriyaki chicken on Daily HIIT, but I was struggling to think of how I’d want to eat it. I found the idea of a stir fry to be intriguing. In this recipe, I’ll be describing how to make the chicken and the garlic quinoa I used as the healthy replacement for white rice.

I’ll leave the choice of vegetables up to you. I like to use broccoli, carrots, and sliced water chestnuts. Also in the picture above is BBQ Roasted Chickpeas, but that’s a different recipe for another time.

Baked Teriyaki Chicken -

I always find calculating the dietary information on marinades to be maddening. Only a fraction of the overall marinade is ever absorbed into meat, and more of it will cook out. I’m not even going to try and attempt it on this recipe. The best advice I have for you is to select a low sodium teriyaki sauce.

Makes: 4 Serving

Ingredients:

  • 1 lbs. Skinless and Boneless Chicken Breast
  • 1 1/2 Cup Teriyaki Sauce
  • 2 Garlic Cloves (minced)
  • 3 Tbsp. Sesame Oil
  • 1/4 Cup Lemon Juice
  • Sesame Seeds (garnish)

Directions:

Divide your chicken into four 4 oz. fillets. In a small bowl, mix together the teriyaki sauce, garlic, sesame oil, and lemon juice. Pour this into a large zip-lock bag. place your chicken into the bag, shake, and try to squeeze out as much air as possible.

Let this marinade for at least 24 hours before you start cooking. Store this in the refrigerator. Flip and shake every few hours.

When you’re ready to cook, preheat the oven to 350 F, lightly grease a baking sheet, and bake the chicken for 25 minutes, or until done. Let sit for five minutes before slicing.

Serve this however you like and topped with sesame seeds for a garnish..I like to cube it for my stir fry.

Serving size:  4 oz. chicken

Calories per serving: ??

Source: DailyHIIT.com

Garlic Quinoa -

I researched a recipe for a garlicy quinoa, because I didn’t want to serve just plain quinoa in my stir fry. I wanted something that would bring a bit more flavor. I’m glad I did, because I’ll surely want to work this into more meals in the future.

Makes: 1 Serving

Ingredients:

  • 1/4 Cup Dry Quinoa
  • 1/2 Cup Low Sodium Chicken Broth
  • 1/4 Cup Sweet Onion (chopped)
  • 1 tsp, Garlic (diced)
  • 1 tsp. Coconut Oil
  • 1 Tbsp. Fresh Parsley or Cilantro (chopped)

Directions:

Rinse your quinoa and place into a small sauce pan with chicken broth. Bring this to a boil, reduce the heat to low, cover, and let simmer for 15 minutes.

In a small pan, saute the chopped onion in the coconut oil for 2-3 minutes, add the garlic, and stir until the garlic is just starting to brown along the edges.

Immediately take off of the heat and stir it into the finished quinoa with the parsley or cilantro. You want to try to time the saute to be ready just as the quinoa has finished simmering. Cover again and let sit for 5 minutes.

Serving size: 1 Cup

Calories per serving: 216

Source: Food.com

Posted 2 months ago

Apple & Cinnamon Oatmeal

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This recipe is an adaptation of the recipe found on Daily HIIT. Their version was designed to be a two serving dish. I mostly just make this for myself. Although, this might be a nice breakfast to make after a pleasant evening with a special someone or as an afternoon snack. It’s quick, easily made, and smells incredible.

Makes: 1 Serving

Ingredients:

  • 1/2 Cup Water
  • 1/2 Golden Delicious Apple (peeled and cubed)
  • 1/3 Cup Whole Grain Rolled Oats
  • 1 tsp. Chia Seeds
  • 1/2 Tbsp. Ground Cinnamon
  • 1/2 Tbsp. Organic Maple Syrup
  • 1/2 Cup Unsweetened Almond Milk
  • 1/2 Tbsp. Chopped Walnuts (optional)

Directions:

In a medium sauce pan, bring the water and apples to a boil on high heat, and stir in the oats, chia seeds, and cinnamon.

Reduce heat to low and simmer for 3-5 minutes or until thickened. Transfer the oats into your bowl, stir in maple syrup, and pour in the almond milk.

Serving size: 1 Bowl

Calories per serving: 190 (Doesn’t reflect optional ingredients.)

Source: DailyHIIT.com

Posted 2 months ago

Baked Carrot Cake Oatmeal

I know I’ve only recently posted about a Carrot Cake Oatmeal, but the recipe I found on Oh She Glows is a baked oatmeal. That may not sound like much of a difference, but this version is far more cake-like, as in it’s baked in an oven. It’s also kind of nice to make a batch of something that only requires a bit of reheating.and serves a lot more people easily.

I manipulated this recipe a bit by using pumpkin seeds and making my own version of a frosting topping. I only make this mock icing per serving, but I included the ingredients for 9 servings into the over all ingredients. You can eat this for breakfast or even as a healthy dessert. Be sure to read the directions carefully.

Makes: 9 Serving

Ingredients:

  • 2 1/4 Cup Whole Grain Oats
  • 2 tsp. Ground Cinnamon
  • 1 1/2 tsp. Baking Soda
  • 1/4 tsp. Fine Grain Sea Salt
  • 1 1/2 Cup Shredded Carrots
  • 2 1/2 Cup Unsweetened Almond Milk
  • 1/3 Cup Organic Maple Syrup (plus additional 2 1/4 Tbsp.)
  • 2 1/4 tsp. Vanilla Extract
  • 1 1/2 Fresh Grated Ginger (or 1/2 tsp. Ground Ginger)
  • 1/4 Cup Craisins
  • 1/4 Cup Raw Pumpkin Seeds
  • 4 1/2 Tbsp. Plain Greek Yogurt

Directions:

Preheat your oven to 375 F, wash and peel your carrots, and shred them until you reach 1 1/2 cups, lightly packed. Lightly grease a 2.5 qt. casserole dish.

In a large bowl, mix together the oats 1 1/2 teaspoon cinnamon, baking soda, and sea salt (include ground ginger here, if you’re not using fresh).

In a small to medium bowl, mix together shredded carrots, almond milk, 1/3 cup maple syrup, 2 teaspoon vanilla extract, and include the fresh grated ginger, if you’re not using ground ginger.

Pour your wet mix into the dry and stir until fully combined. Pour this into your casserole and pat down lightly with a spoon or spatula to even it out. Top with craisins and pumpkin seeds and lightly pat down again.

Bake uncovered for 35-40 minutes and lightly browned along the edges. Let it cool for 10 minutes before cutting into.

Now, I like to top this with a mock frosting that uses the Greek yogurt, and the remaining cinnamon, vanilla extract, and maple syrup. I don’t make this icing as a full batch but per serving just before eating. I make it by mixing 1/2 Tablespoon Greek yogurt, 1/4 Tablespoon maple syrup, pinch of cinnamon, and a few drops of vanilla extract. Drizzle this over your servings and enjoy.

Serving size:(3x3 in.) square

Calories per serving: 174

Source: OhSheGlows.com