recipes Archives - Wannabe Balanced Mom

August 12, 2016 · in drinks· Health· Health weight loss· healthy drinks· healthy weight loss drinks· Isagenix· recipes· Weight Loss

My Top 3 Healthy Drink Recipes to Prevent From Snacking

One of my biggest secrets to maintaining my weight loss is DRINKS! If you can find healthy low calorie drinks to sip on through out the day, you’ll be surprised how it will help you resist the urge to eat. You all know I’m obsessed with Kombucha, but I’m also obsessed with my Dandy Blend. Between all the yummy options from these two drinks, I really don’t have time or the room in my tummy to snack on junk food between meals. Also, if you’re a huge coffee drinker and would like to quit, then this post is for you. I have the perfect healthy replacement right here.

I want to share my top three drink recipes using Dandy Blend.

Info On Dandy Blend

100% caffeine-free, gluten free,

No-GMO’s, bitterness and acid free.

It tastes remarkably like a rich, full-bodied cup of coffee, no brewing, dissolves instantly in hot or cold liquid.
It is caffeine free, and has no acidity or bitterness. It is the only herbal coffee substitute in the US that features both the health benefits of dandelion root and the rich, full-bodied flavor, smoothness and texture of real coffee. Many say that, because it lacks bitterness and acidity, it actually tastes better than coffee.
It is made of water-soluble extracts of roasted roots of dandelion, chicory and beets, and the grains of barley and rye. Nothing else is added. While they make no claims for Dandy Blend other than that it is a delicious herbal beverage with the taste, body, and texture of coffee, the ingredients – dandelion, chicory and beet roots, and barley and rye grains – are all health-promoting foods respected throughout the world.
The sweetness some perceive in Dandy Blend is primarily from the fructose that occurs naturally in the roots of dandelion and chicory. Many people require no additional sweeteners.
It contains over 50 trace minerals in each cup, most of which the body uses to help synthesize compounds needed in metabolism.

To Americans, dandelion may be considered a weed, but to people all over the world it is a valued vegetable and highly respected herbal medicine. It is one of the top six herbs in the Chinese medicine chest.

If your doctor or health practitioner has recommended that you give up coffee, and/or add dandelion to your diet, Dandy Blend is by far the easiest way to do that AND still continue enjoying the flavor and texture of a good “cuppa joe” at the same time.

DRINK #1: Hot Coconut Latte

8 oz. of hot water
2 tsp. Dandy Blend
1 tsp. Coconut oil (see benefits of consuming coconut oil here)
15 drops of Sweet Leaf English Toffee Stevia drops
2 oz. almond milk (optional)

DRINK #2: Protein Latte

8 oz. water
3 cupes of ice
2 scoops organic vanilla protein
1 rounded tsp. Dandy Blend
10 drops of Peppermint Mocha stevia drops
sprinkle of cinnamon (optional)

DRINK #3: Iced Dandy Blend

4 oz. water
4 oz. unsweetened almond milk
2 tsp. Dandy Blend (more or less to taste)
5 drops of vanilla creme stevia drops
5 drops of chocolate stevia drops
Top with home made coconut whip cream (this is also good on the hot coconut latte) YUM!!!

February 17, 2016 · in Health weight loss· kefir· recipes

Kefir Cheese

Kefir has so many possibilities. For instructions on how to make your own Kefir then read THIS POST. One of my favorite things to make with Kefir, is Kefir cheese. Basically all you do is drain out the liquid whey in order to create a more dense consistency. Perfect for sweet or savory spreads. Before we go into all the different recipes for spreads, let me show you how simple it is to make your Kefir cheese.

Ingredients:

Milk kefir
Coffee filter

Instructions:

Place a coffee filter into a strainer, then set the strainer in a large bowl. Pour the Kefir into the coffee filter.

2. Drain overnight in the refrigerator or until the desired thickness is achieved. Save the whey in a closed container in the refrigerator (there are lots of ways to use the whey, one of them being, a starter for cultured veggies).

3. Remove finished cheese from filter. Use in recipes in place of cream cheese–will have a more sour and stronger taste than regular cream cheese.

One of my favorite ways to season kefir cheese is with a pinch of garlic, salt and pepper. So simple, yet so yummy. Perfect on tacos and veggie patties.

We even like to add a little salsa or avocados to create a probiotic packed chip dip.

Another fun idea is to add fresh squeezed lemon juice, some lemon zest and stevia. I love to dip strawberries in this.

Print Recipe

Kefir Cheese

by Crystal Escobar February-17-2016

Learn how easy it is to make kefir cheese

Ingredients

2 cups Milk Kefir
1 Coffee filter

Instructions

1. Place a coffee filter into a strainer, then set the strainer in a large bowl. Pour the Kefir into the coffee filter. 2. Drain overnight in the refrigerator or until the desired thickness is achieved. Save the whey in a closed container in the refrigerator (there are lots of ways to use the whey, one of them being, a starter for cultured veggies). 3. Remove finished cheese from filter. Use in recipes in place of cream cheese–will have a more sour and stronger taste than regular cream cheese. 4. One of my favorite ways to season kefir cheese is with a pinch of garlic, salt and pepper. So simple, yet so yummy. Perfect on tacos and veggie patties.

Details

Prep time: 5 mins Cook time: 23 hour Total time: Yield: 4 servings

February 3, 2016 · in drinks· fermented foods· Health· healthy drinks· kefir· recipes· Weight Loss

Make Your Own Kefir

How To Make Milk Kefir

Printable recipe

You all know about my new found fermented food craze because I’m always talking about my love for KOMBUCHA. Of all the cultured food and drink I have been experimenting with, Kefir is by far the easiest one to create. Basically all you need is some Kefir grains, you can buy them on Amazon, and milk. I know many people experience discomfort when consuming dairy, myself included. So although I do drink Kefir, other than that, my diet is basically dairy free. I never have any problems when I drink Kefir, the reason is because it’s lactose free because the bacteria has eaten most of it.

Kefir has much stronger probiotic benefits than your typical store bought yogurt, PLUS it is practically sugar free. Usually yogurt from the store is packed full of sugar, and most yogurts are pasteurized, which means that most of the enzymes and helpful bacteria have been killed off. I read that Kefir has 30-56 strains of bacteria, and store bought yogurt has less than 10.

Health Benefits of Kefir:

Enhances digestion
Treats yeast infections
Promotes well-being
Helps lactose intolerance
Supports immune health
Reduces asthma symptoms
Reduces allergy symptoms
Eliminates constipation
Promotes deep sleep
Acts as a natural antibiotic

What You’ll Need

Ingredients

1 cup milk, preferably whole fat

1 teaspoon active kefir grains

Equipment

1 pint-sized glass jar

Cheesecloth, paper towel, or clean napkin

Rubberband

Small strainer (preferably plastic, but metal is ok)

Storage container with lid

Instructions

Note: Avoid contact between the kefir and metal both during and after brewing. This can affect the flavor of your kefir and weaken the grains over time.

1. Combine the milk and the grains in a jar: Pour the milk into a glass jar or cup (not metal) and stir in the kefir grains.

2. Cover the jar: Cover the jar with a plastic lid, cheesecloth, or a paper towel, and use a rubber band to hold it in place.

3. Ferment for 12 to 48 hours: Leave the jar out on your kitchen counter or pantry for a day or two. When the milk has thickened (looks like drinkable yogurt) and tastes tangy, it’s ready. This will usually take about 24 hours at average room temperatures (between 68-72 degrees F); the milk will ferment faster at warmer temperatures and slower at cool temperatures.

4. Remove the kefir grains: If you’d like to use the Kefir right away then place a small strainer over the container you’ll use to store the kefir. Strain the kefir into the container, catching the grains in the strainer.

5. Transfer the grains to fresh milk: To make your next batch of Kefir just stir the grains into a fresh batch of milk and allow to ferment again. This way, you can make a fresh batch of kefir every day. To take a break from making kefir, place the grains in fresh milk, cover tightly, and refrigerate.

6. Drink or refrigerate the milk kefir: The prepared milk kefir can be stored in the fridge for many months but it’s best to consume it within a week for optimal probiotic benefits.

Second Fermentation

Like Kombucha, Kefir can also undergo a second fermentation that improves the nutritional value as well as the taste. This process can be done with any fruit or spice. Basically all you do is add a flavor of choice then allow to sit at room temp once again for just a few hours then place in the fridge until ready to use. I like to add some fresh or frozen strawberries with a bit of cinnamon.

There are endless ways to be creative with Kefir. My kids and I love making Kefir smoothies, and I have lots more fun ideas I will share with you here on the blog. Stay tuned…

My Top 3 Healthy Drink Recipes to Prevent From Snacking

No-GMO’s, bitterness and acid free.

Kefir Cheese

Ingredients:

Instructions:

Make Your Own Kefir

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