Tender Flavorful Beef Carnitas - Clean Eating, Paleo, Gluten Free

Shredded Beef Carnitas served over top a fresh Mexican salad.

These Beef Carnitas are very tender and mildly sweet and spicy. If you use raw or fresh (not cooked or pasteurized) pineapple juice, it will tenderize your meat further by the bromelain content that pineapples contain. This recipe is very similar to my Pork Carnitas, I just added a bit more garlic to the beef version. See my Pork Carnitas recipe on my other blog called BeauteandtheFeast.blogspot.com.

You can make these carnitas in advance but it is super easy to make 4 hours before you plan on eating dinner. You will have a lot of leftover meat, unless you are feeding quite a large family. The left over meat is perfect for filling chimichangas, burritos or tacos, or use in a Mexican-style casserole, or as a Mexican salad topper, ... Yum.

What I love about meats that have been simmered in well-flavored broths or sauces, is that it usually keeps the meat from tasting oxidized when the meat is reheated as leftovers. Oxidation is prevented by the use of herbs and spices. Adequate salt in the cooking liquid helps all the flavors to permeate the meat, bringing the flavor throughout nicely. Reheating the meat on the stove instead of in the microwave keeps the leftover meat tasting fresh.

I am one of the unusual (weird?) people who can taste that oxidized off-flavor in meat. Rarely have I ever met people who can taste that like I can. It's been really annoying actually, because I can't stand leftover roast beef, chicken (strangely, Costco's rotisserie chicken, boned and packaged air-tight has tasted great), turkey (bleh, although brining it with herbs has helped), pork, let alone game meat. Microwaved meat is the worst! I see other people enjoying their leftover reheated whatever, and I can't eat it with out feeling sick, and I have to pick the meat out. It makes it hard for me to get the protein I want. I can usually eat meat if its freshly prepared with out a problem, unless it's old, improperly stored meat. Believe it or not, I do not like being a vegetarian. I will eat that way a lot, but I listen to my body in it's requests for good meat. It took me until I was in my late 30's to even figure out what that yucky "taste" was. I was doing research on professional food manufacturing and how a company was attempting to deal with the off-flavors of oxidized meat, extending it's shelf life. I found out I wasn't crazy after all....I'm just a "Super Taster." I should have a Super Hero cape made for that.

On to the recipe...


Beef Carnitas Recipe:

2 t. chili powder (gluten-free)
1 t. ground cumin
1 t. BioSalt or sea salt
1/2 t. onion powder
1/2 t. garlic powder (or granulated garlic)
1/2 t. fresh ground black pepper
3 to 4 pound beef roast, fresh or thawed
1 to 2 T. deodorized coconut oil
24 ounces unsweetened pineapple juice (can use 6 oz frozen concentrate plus 18 oz water)


Method:

Preheat your oven to 300 degrees F.

Mix the spices and salt together. Rub onto the entire surface of the meat.

Heat a large dutch oven (with a tight-fitting lid) on medium-high, add the coconut oil and sear the roast on all sides until brown, about 2 minutes per side.

Pour the pineapple juice over the roast, cover and place in the preheated oven for about 4 hours, or until the meat is fall-apart tender.

Shred the meat in the pot with 2 forks, stir into the juice and cover to keep warm.

Use in your favorite Mexican-style recipes.

Photos of the process:

Rub all sides of the roast with spice mixture.

Brown all sides of the seasoned roast in deodorized coconut oil in a dutch oven

Pour the pineapple juice over top and place on the lid.

Bake tightly covered at least 4 hours, until fall-apart tender.

Shred the Meat once it is fall-apart tender

Stir the shredded meat into the juice.

Serve hot with your favorite Mexican meal (this salad is dairy-free and grain-free).

Enjoy,

Leila.

Copy Cat Kneader's Autumn Bisque Soup

Thick, rich, slightly sweet, and perfectly spiced = Decadent - that's what this soup is...

This soup reminds me of pumpkin pie. Pie you can drink! Actually, it's not nearly as sweet as pumpkin pie, but I do think it is richer. A good friend of mine loves this soup from Kneader's Cafe in Utah. Because it is so rich, she orders in in a small 1/2-cup size and enjoys a salad with it. That's all you need, trust me! She, knowing I love to cook, has commented a few times about this delicious soup. I told her I wanted to taste it because I thought I could duplicate the recipe if I did. On our next visit, she brought me some. So I made my own version of this soup, tasting and comparing it with Kneader's soup as I went.

I am very pleased with the outcome. I used plain canned pumpkin instead of butternut squash, because it is super convenient. Either kind of squash works, just make sure it is a smooth puree. The sweetness level is identical. The spices are right on. The texture is also a match. You can use half organic milk and half heavy cream if you want to lighten the soup up a touch. If you want to lower the carbs, use 1/2 c. cream and 1/2 c. water instead.

I have not tried it yet, but I think rich coconut milk would work great in this recipe, for a dairy-free option. Coconut oil instead of butter could be used as well, but butter tastes better!

This is an autumn and winter soup, good enough to serve company. The fact that it is so easy to make is a bonus. I hope you like it!




Copy Cat Kneader's Autumn Bisque Soup Recipe:

1 T. Flour (or gluten-free flour)
2 T. butter
3 T. coconut palm sugar (or brown sugar) (use Golden Lakanto or brown 'Just Like Sugar' for a sugar-free version)
3/4 t. pumpkin pie spice
1 c. butternut squash puree (or plain canned pumpkin)
1 1/2 c. purified water
1/16 t. onion powder
1/2 t. organic chicken base
1/2 t. sea salt
1 c. cream

Method:

In a medium sized soup pot melt the butter over medium heat until it sizzles. Add the flour and make a roux, letting the butter brown for flavor.

Add the coconut palm sugar and let it caramelize a little for rich caramel flavor notes. Do not burn.

Add the pumpkin pie spice and let it sizzle a few seconds to bloom the spice blend's flavor.

Add some of the water (carefully) and stir in until all the palm sugar is dissolved.

Add the butternut squash or pumpkin puree and the rest of the water, stirring to blend.

Add the onion powder and chicken base and then turn down the heat to a gentle simmer.

Add the cream and let it simmer about 5 minutes, Do not let it boil.

Check for consistency before serving. Add more water if it is too thick. It should not be thin and running off the spoon, but it shouldn't be falling off the spoon in blobs either.

Serve hot in 1/3rd to 1/2 cup portions.

Garnish with butter toasted pecans that have been dusted with a mixture of cinnamon and coconut palm fruit sugar (replacing regular white sugar)


This is a very rich, decadent soup!

Notes: 

For the pecans I would chop them, saute then in just a bit of butter or coconut oil, then dust with cinnamon sugar. You can mix 'Just Like Sugar' (natural sugar substitute) with cinnamon for a sugar-free version. You may use organic coconut palm sugar for a healthier sugar (not sugar-free).

For the croutons I would use gluten-free bread cubes tossed with a bit of melted coconut oil and then toasted until crisp in the oven. While they are still hot, sprinklecroutons with your desired cinnamon sugar mixture and let cool.

This is what Kneader's Autumn Bisque Soup looks like. They top it with cinnamon pecans and a cinnamon sugar crouton.

The pecans seem like they are lightly sauteed in butter then sprinkled with a tiny bit of cinnamon sugar.

Kneader's soup in the plastic cup compared to my version on the plate. They look very similar.

My finished copy cat version.

Cinnamon toast would be nice on the side, or make your own sugar-free cinnamon sugar GF croutons. 

Enjoy!

Leila.

South African Sour Cream Green Beans - A Quick & Easy side dish

Creamy, zesty, tangy, and savory, this side dish adds interest to any classic dinner. I love this unique recipe. My mom made it when I was a teenager and I made sure I saved the recipe in my recipe box before I left home to start my own family.

I love the creamy tang the sauce lends to the green beans. The sauce is seasoned perfectly, just make sure you use enough salt to bring out all the flavor. Using our BioSalt recipe on this blog is a healthier version to commercial table salt.

Make sure you do not overcook the green beans. they should still be bright green and firm.

This makes a great side dish and is good served with a variety of meats or vegetarian fare. Gently heat any leftovers,


Sour Cream Green Beans Recipe:

2 packages frozen green beans
2 onions, diced
2 T. butter or olive oil
1/2 c. organic sour cream
1/2 c.plain yogurt
1 t. red wine vinegar
1/4 t. coconut palm sugar (or sugar)
2 t. sweet paprika
garlic, to taste
onion powder, to taste
BioSalt or sea salt, to taste


Method:

Steam the green beans until tender-crisp. Set aside and keep warm.

In a large skillet, saute the onion in the butter or olive oil until translucent.

Add the sour cream and yogurt to the onions and turn heat down to a low simmer to avoid curdling the sour cream. Do not let it boil. Stir together well.

Add vinegar, sugar, and paprika. Season to taste with garlic, onion powder, and salt.

Mix in hot steamed green beans. Stir and serve immediately.


Notes: 

Alternately, you may  cook raw, trimmed green beans in lightly salted water, covered, for about 8 minutes, or until tender-crisp. Drain in a colander and keep warm.

French Creme Fraiche is a great substitute for the sour cream, and it does not curdle when heated like sour cream does!



Enjoy,

Leila.

Flower Child Carrot Raisin Salad - Healthy & Fresh! Plus a Chef Secret Revealed...

Flower Child Carrot Raisin Salad  

This is not your ordinary carrot raisin salad.

Try this fresh tasting, healthy, high fiber, easy to make salad for lunch or as a side for dinner.

I am a flower child, it's true. My mom made this for me a lot while I was growing up. I loved it. I still do, I just do not add the rice polish (an health food ingredient from the 70's).

There are versions of this salad served at buffets, which have soggy raisins, wilted carrots, sweetened coconut shreds and canned pineapple tidbits added - YUK. This is not that salad.

This salad is fresh, with crunchy seeds and chewy raisins, a little sweet, with just the right amount of tang to make things interesting.

The dressing is healthy too. It has a nice protein content from the yogurt and sunnies (sun flower seeds). Please make sure your sunnies are fresh. Rancid seeds will ruin your salad.

I am going to reveal a excellent chef's secret to you now...

Add a PINCH of ground cinnamon - just a pinch! If wisely done, you don't taste the cinnamon, but my-O-my what it does to lift the flavor! This is an "extra-super chef's secret" (to quote my mother, Nancy Glazier), to use an "under the radar" pinch of cinnamon in many sweet recipes.

Now you know.



Flower Child Carrot Raisin Salad Recipe:

1 quart (packed) peeled and grated organic carrots
1 c. plain yogurt or plain Greek yogurt
1/3 c. Best Foods or Hellman's Mayonnaise (or your favorite brand)
3 T. raw honey, or more to taste
1 to 2 T. raw apple cider vinegar, to taste
1/2 t. sea salt
1 pinch ground cinnamon
1 1/4 t. rice polish, optional
1/2 c. organic raw shelled sunflower seeds
1/2 c. (packed) organic raisins


Method:

Wash, trim, and peel the carrots. Grate in a Cusinart food processor, or by hand.

In a serving bowl, mix the dressing ingredients together to taste. It should be tangy and sweet.

Mix in the rice polish powder, if using

Add the grated carrots to the dressing, and add the sunflower seeds and raisins.

Mix well to coat and serve immediately.


Notes: 

If you plan on serving the salad later, add the raisins at serving time, that way they are chewy instead of mushy.

Enjoy,

Leila

Copy Cat Olive Garden Italian Salad Dressing - Formulated and tasted side-by-side for accuracy! Fresher tasting than the original.

This is not just another average copy cat recipe. This dressing actually tastes like the real deal!

Copy-Cat Olive Garden Salad Dressing

This is the best copy cat version of Olive Garden's Italian salad dressing that I have tasted so far. I actually like this better than Olive Garden's bottled version. Their bottled version does not taste as fresh as my version does. Their soybean oil tastes a bit funky (usually rancid) and has some other off-taste in there that I'm not sure of where it is coming from...

Anyway, I have tasted many copy-cat versions of Olive Garden's dressing. There are a lot of versions online. They are not it. Most of them are too sour (too much vinegar), or are flat tasting, or are too runny, or have too much mayonnaise in them... They just aren't right.

My version has a zesty punch, but is balanced with all the other flavors. You need to have a hint of sweet to tame the vinegar, and enough salt to blend all the flavors and keep the dressing rich and tasty when it is actually dressing your salad. This dressing is thick and creamy enough to cling to the lettuce and not just end up as a watery mess at the bottom of your salad bowl.

I like my blend of seasonings but I may actually smash a clove of fresh garlic with the salt called for in my recipe next time. I do not taste fresh garlic in Olive Garden's version, but I think it would taste better with fresh garlic.

I used a blend of both Parmesan and Romano cheeses. I may just go back to using only Romano, increasing the portion to 3 T. (21 grams). Romano is stronger tasting, so you decide what you'd like.

The xanthan gum is critical to my recipe. The dressing will be very runny without it. Notice that the first ingredient in Olive Garden's version is WATER. That is why water is the first ingredient in my dressing too. It is much too vinegary if you do not add the water. Olive Garden's trick to thicken their dressing is adding the xanthan gum. Go get yourself some xanthan gum, I use it in almost all of my salad dressing recipes. Guar gum is an alternate option to using the xanthan gum. Look in your local health food stores or in the gluten free baking section of grocery stores to find it.

The annatto powder is used to give a richer color to the salad dressing, omit it if you choose to.

Olive Garden's ingredient listing on their salad dressing bottle:
water
distilled vinegar
soybean oil
high fructose corn syrup
salt
eggs
Romano cheese
garlic
sugar
xanthan gum
spice and spice extracts
parsley
lemon juice concentrate
calcium disodium EDTA (to protect freshness)
extractives of annatto.
(Contains milk, eggs).

I used my formulating background to recreate this dressing for my family and for yours. I hope you enjoy it! I conducted side-by-side taste test comparisons. I also compared ingredient lists. My version is healthier, although not sugar-free. I may formulate a sugar-free version later. My goal for this recipe was to as closely duplicate the original as I possibly could at this time. Let me know your thoughts on this recipe after you try it for yourself.




Leila's Copy Cat Version of Olive Garden's Italian Dressing:

1/2 c. (100 grams) purified water
1/2 c. (128 grams) Best Food's Mayonnaise (contains eggs)
about 1/2 c. (87 grams) white distilled vinegar (I prefer white wine vinegar)
1/4 c. (60 grams) extra-light olive oil (regular olive oil tastes too strong)
2 T. (36 grams) IMO syrup to replace corn syrup
2 T. (16 grams) Parmesan cheese
2 T. (14 grams) Romano cheese
1 T. fresh squeezed lemon juice
2 t. sea salt
2 t. xylitol, or slightly more, to taste
1/2 t. + 1/8 to 1/4 t. xanthan gum (3/4 t. xanthan gum makes dressing thicker than Olive Garden's)
1/2 t. Italian seasoning
1/2 t. parsley flakes
20 grinds fresh ground black pepper
1/4 t. granulated garlic
1/16 t. red pepper flakes
1/16 t. annatto powder (Mexican foods section of grocery store)


Method:

Mix the water, mayonnaise, vinegar, oil, and IMO syrup together until fully combined with a stick blender (or blend by hand).

Add the cheeses and lemon juice.

In a small bowl, mix together the salt, xylitol, xanthan gum, Italian seasoning, parsley,black pepper, garlic, red pepper flakes, and annatto powder.

Sprinkle the dry seasoning blend over the liquid and mix until well combined.

Chill in a jar with a tight fitting lid to allow the flavors to blend.

Serve over a salad of romaine lettuce, roma tomatoes, vidalia onion slices, black olives, pickled pepperoncini, garlic croutons, and freshly grated parmesan cheese.

Enjoy!

Leila.

Copy Cat Tiger's Milk Bars in 2 flavors - Part 3 - How I refine my formulas

Peanut Butter & Jelly Tiger's Milk Bars!

Tiger Test Batch No. 2 is in the house!

I'm impatiently waiting for the chocolate coating to set up on this newest batch of Tiger's Milk protein bars. I made a few subtle changes to formula No. 1, we will soon see how it went.

See Tiger's Milk bar formula No. 1 HERE.

See my first post about Tiger's Milk bars HERE.


ATTENTION MY DEAR VIEWERS:

This post on my copy-cat Tiger's Milk bars has been given a new home due to the sugars they contain. If you want to see my formulas for these bars, please visit my blog called Beaute and the Feast. Thank you. 

Part 1: http://beauteandthefeast.blogspot.com/2015/11/copy-cat-tigers-milk-bars-part-1-how-i.html

Part 2: http://beauteandthefeast.blogspot.com/2015/11/copy-cat-tigers-milk-bars-part-2-how-i.html

Part 3: http://beauteandthefeast.blogspot.com/2015/11/copy-cat-tigers-milk-bars-in-2-flavors.html

Please note that my goal was to first copy the original...THEN remake them into a healthy and tasty protein bar! The healthy improvements are coming.





...Well, lets see what formulating round 3 yields! Who's gonna eat all these protein bar experiments???

Enjoy!

Leila Cheetah Girl.

Copy Cat Tiger's Milk Bars - Part 2 - How I engineer Copy-Cat Formulas

Copy-Cat Tiger's Milk Bar - TRIAL # 1.

Trial No. 1 for my Copy-Cat Tiger's Milk Bars Now completed! See my formula below.

See my first post about Tiger's Milk bars HERE. As I have researched this project, I have found that there is quite a cult following for these Tiger's Milk protein bars. They are a guilty pleasure for many. I frequently hear comments about protein bars in general, that are like, "No one eats protein bars because they want to or because they like them, they choke them down just to get a quick dose of protein and curb their appetite fast." I pretty much agree with that.

However, that is not the case for me and Tiger's Milk bars. I discipline myself when it comes to eating these though, they aren't exactly health food anymore. I will buy 4 to 6 every year or so and I hide them from my kids. With out fail they find my stash and eat them all. Do you have any idea of what that torture is like? You're sitting there, you remember your tiger bar stash. You get all pumped about the idea of eating one. You go to your stash - and it's totally wiped out! My kids got smarter and figured out that it was a good idea to leave me at least one. They do not enjoy seeing their mother act like a tiger because she was denied her Tiger's Milk bar! Seriously.

I could not find ANYTHING even remotely close to a Tiger's Milk Bar knock-off anywhere. I saw comments online that others are searching for how to make them too - all dead ends. Grrrrr (like a tiger), now I'm getting stubborn. Watch out, when that happens, I actually figure stuff out!

I did see that there was also a Tiger's Milk Nutrition Booster drink powder that people are still pining away for.  Like at this website HERE. Hmmmm...  I don't remember if I ever tried the drink mix as a child, but it was so highly praised, I'm tempted to figure out a recipe for that too! There is also a highly sought after Tiger Cookie recipe on the back of the old Tiger's Milk tin. I researched and found the original recipe for those tiger cookies. I will be posting it soon.

Tiger's Milk Drink Mix, 1963.

When I reverse-engineer foodstuffs, I go to the actual product ingredient label and nutrition facts panel. Thank you for those, then I don't have to go by just taste and texture alone.

I write down their ingredient list in order, like a recipe card (it helps to clearly see each ingredient). Then I look at the nutrition facts. How much in carbs, sugars, fats, proteins, etc... I look at which of the ingredients on the list fit into each category (like soy protein isolate fits into the protein category). I look up any "mystery " ingredients and what section they fit into on the nutrition facts panel.

I most definitely look at what is in the commercial product ingredient list that I DON'T want in my formula (a lot of the "mystery" ingredients, sugar, starch, etc.).

Here, I must point out a pet peeve of mine: It bugs me when people automatically assume that any ingredient that is lengthy in spelling, or is unfamiliar to them, is deemed automatically as bad. It's just not the case. I hate it even more when these same misinformed people negatively blast the ingredient online. My point is, please educate yourself. Check your sources (do any of them have an "agenda"?). It does take a little time but it is so worth it.

I do research on the foods that are like my chosen project,  if there are any. I think of what I know from past formulating and cooking experience. I ponder  and brainstorm for a while... Then I "wing it" and start writing guesstimate proportions.

When it comes time to make my trial formula, I get out my ingredients and line them up in the order I will use them. I have my notes handy along with a good scale. I measure and weigh everything, writing it down immediately. I document the processes used as well. Then I write down my results and include details like taste, sweetness level, texture, moisture, after-tastes, etc... I then write down what I would like to change and my ideas for doing that. REPEAT...


ATTENTION MY DEAR VIEWERS:

This post on my copy-cat Tiger's Milk bars has been given a new home due to the sugars they contain. If you want to see my formulas for these bars, please visit my blog called Beaute and the Feast. Thank you. 

Part 1: http://beauteandthefeast.blogspot.com/2015/11/copy-cat-tigers-milk-bars-part-1-how-i.html

Part 2: http://beauteandthefeast.blogspot.com/2015/11/copy-cat-tigers-milk-bars-part-2-how-i.html

Part 3: http://beauteandthefeast.blogspot.com/2015/11/copy-cat-tigers-milk-bars-in-2-flavors.html

Please note that my goal was to first copy the original...THEN remake them into a healthy and tasty protein bar! The healthy improvements are coming.



Have fun!

Leila (Kitchen Cheetah Tigress).

DIY High Protein Coffee Creamer - Sugar-Free, Low-Carb & Healthier than Coffee Mate!

 High-Protein, Low-Carb Coffee Creamer Powder.

Replace unhealthy sugar-filled creamer with this great tasting protein packed creamer!

This is a really cool formula and I have not seen anything out there like it anywhere. I have been thinking about making a healthy creamer for a long time. Creamer manufacturers make a liquid slurry and then spray dry it into a powder form - Not something we can do at home. Quite a conundrum....

Plus, I wanted a creamer powder that would enhance my diet, not take away from it! Commercial creamers are as bad for you (or worse?) than margarine. This creamer is a delicious and healthy way to include more protein in your diet. You also avoid all the empty carbohydrates and unhealthy fats too. It is wonderful added to herbal chai, herbal coffee substitutes, fruit smoothies, boba drinks, hot cocoas, protein drinks, herbal milk teas, herbal Thai tea etc...

It takes only a few minutes to make this super easy creamer powder. Now you have a better alternative to the corn syrup and chemical laden commercial creamer powders. PARTY.


Here is the ingredient label to Coffee Mate creamer powder:

Note: They say 1 tsp (2 grams) is a serving. Who ever uses only 1 tsp.?

According to their label: 1 gram is carbohydrates (sugar) + .5 g is saturated fat + .5 g is other stuff. 

That means Coffee Mate is 50% corn syrup solids (sugar), and 25% fat. The sodium caseinate is at least 15 % of the formula, probably a little bit more, because the rest of the ingredients are listed as being less than 2% (which would fall under 10% of the total).

This is a cool way to read an ingredient label, huh?

Coffee Mate ingredient label.

Personally, I can do without all the corn syrup solids (the main ingredient), unhealthy hydrogenated fats, and aluminosilicate (aluminum), and artificial flavors. What about you?

Did you notice that the protein content per serving was a big fat ZERO?

I'm good with the sodium caseinate (milk derived protein) and natural annatto coloring (annatto is a brick red colored spice and colorant used in Mexican cooking). I find the lecithin powder colors this enough to make it look like Coffee Mate's creamer powder. If you are against all dairy, this creamer is not for you. I personally find these proteins agreeable to me and they have a much nicer texture than gritty vegetable proteins.

Our creamer dissolves nicely in liquids, and gives a milky look to them. This is low in lactose, due to the type of milk proteins used. Note that this is not a dairy-free creamer. Making a non-dairy creamer powder will be a project for later...

I noticed that if your beverage sits a while (as in, it's starting to get cold), the protein in this creamer settles to the bottom of the glass a bit. I just give it a stir, and it's fine.

The coconut oil I use here does not add a coconut oil flavor and adding it makes the creamer dissolve easily in liquids (hot or cold). My formula is lower in fat than Coffee Mate's, although I don't mind fat from coconut oil, since it is so good for you. The lecithin helps to emulsify the coconut oil into the water-based beverage. Lecithin is also really good for you and it helps your body digest fats in your diet, among other things.

The sweeteners I use here do not negatively impact your blood sugar levels. The IMO powder (related to inulin) is a mildly sweet tasting fiber. You could omit the IMO and just add a bit more erythritol, however, erythritol is a cooling sugar and is slow to dissolve, IMO is warming and dissolves easily, so they balance each other out. F.Y.I.

I also added Collagen (Collagen hydrolysate) powder. Why? Because it is a very clean and bio-available protein, with many health benefits! It dissolves quickly and seems to disappear into what ever you add it to. Collagen is like gelatin, except that it does not set up like gelatin (think Jell-O). At Kitchen Cheetahs, we like to add it to protein drinks, hot chocolate, soups, stews and gravies, gluten free baked goods, and of course desserts!

Here is a link to a very interesting article about gelatin (collagen) and why it is so important to our health. It's called "Gelatin, Stress, and Longevity", by Dr. Ray Peat. He discusses how collagen impacts our hormones, sleep patterns, thyroid, stomach issues, heart arrhythmia, body inflammation, aging, and lots of other cool stuff. I hope you take the time to read it. The take away? Eat collagen.

I also have special organic flavor powders that enhance the cream flavor of my creamer beautifully. Unfortunately, the public does not have access to these flavor powders, since they are made available to us because we are professional food formulators. I would recommend you add some vanilla flavor powder instead.

I really enjoy this creamer with my home made herbal chai tea, and home made boba drinks and smoothies. It is a wonderful substitute that leaves your beverages tasting rich and creamy.

I will be tweaking this recipe further...because I can't leave well enough alone. But this first recipe is definitely worth posting now. This formula is so much better than just mixing powdered milk with powdered sugar and calling that creamer - YUK. Hold out and get the needed ingredients to make this instead, you will be happy you did.

What may I do when I decide to tweak this recipe?

I will add another T. or more of melted deodorized coconut oil.
I will add at least another 2 T. of healthful collagen powder. (a T. of collagen a day is a good dose)
I may add another T. of lecithin powder.
I may lower the whey pro isolate to 1 1/4 cup and add another 1/4 cup calcium caseinate
Then I may need to up the sweeteners a bit, say, IMO to 40 grams and erythritol to 64 grams?

Anyway, here is the yummy recipe I am using now...


High Protein Coffee Creamer Recipe:

1 1/2 c. ( 120 g) plain 100% whey protein isolate
1 c. (80 g) calcium caseinate
6 T. (48 g) finely powdered erythritol
4 T. (32 g) IMO powder
3 T. (24 g) lecithin granules
2 T. (12 g) collagen powder
1 T. (8 g) Hi-Maize resistant starch, optional
Vanila flavor powder, to taste, optional
2 T. (26 g) melted deodorized coconut oil


Method:

Grind the erythritol with the Hi-Maize until finely powdered. The Hi-Maize is an added fiber that also acts as a processing aid for grinding the erythritol without it getting overly sticky. I use a small coffee mill to do this.

Weigh out all of the ingredients, except the coconut oil into a medium sized bowl. whisk to blend.

Process the powder in batches in a small food processor until all is a fine powder.

With the powder still in the food processor, drizzle the coconut oil over top of the powder. Place the lid on the food processor and pulse to blend very thoroughly. The powder will start to cling together nicely.

Transfer the creamer to an air-tight container and store in your pantry.

To use: spoon the desired amount into a hot beverage and stir to dissolve. I use 1 T. for a mug of herbal chai, or 2 T. for a big smoothie. Add to taste freely - It's healthy!

Assemble your ingredients.

Whisk the powdered erythritol with the other dry ingredients.

Here is the creamer after the coconut oil has been well blended in,

Ready to put in my pantry.

Enjoy,

Leila.

Creamy Base for Smoothies, Protein Drinks & Milks (several vegetarian & vegan options)

Make this rich and creamy protein smoothie base ahead of time for quick healthy morning smoothies or dairy-free milk. 

Creamy Plant Protein Base

We have several ingredient options listed here, to fit just about any dietary need out there. We like keeping a mason jar full of this creamy protein base in our refrigerator. 

Add a bit of this base to your favorite smoothie recipe to up the protein and fiber content. We also use this Creamy Base recipe in our Yummy Vegan Milk Recipe post.

We highly recommend that the plant proteins be prepared ahead of time as a "Base". This results in a smoothie or milk with a smoother texture, milder flavor, and easier digestibility. Some people have an easier time digesting this gently heated plant protein base verses the raw form of the plant protein.

You can always mix in your favorite plant protein powder blend (as is) if you are in a hurry - but your finished smoothie or beverage won't be so smooth and creamy, and the flavor of the protein will be stronger.

Use this PLANT PROTEIN BASE formula to make our protein and fiber enriched VEGAN MILK.


Mom's "Creamy Plant Protein Base" Formula:

Put 3 cups of very hot distilled or purified water in a high powered blender (VitaMix) with a snug fitting lid.

Add 6 to 8 T. of your favorite vanilla flavored plant protein powder blend *

Put the lid on securely and then cover the top with a folded dish towel (in case some hot liquid should escape - be on your toes). Keep your hand on the towel-covered lid while processing.

Start the blender on the lowest speed and slowly increase to the highest speed, blending for at least 30 seconds - until the contents are steaming hot (120 to 160 degrees).

Set aside and allow to cool.

This is your "Creamy Plant Protein Base". It will thicken as it cools. Add desired amount of this protein base to your vegan "milk" - to taste.

My mom likes to keep a quart of this "Plant Protein Base" in her refrigerator, so that it's ready to add to "milk" or smoothies.

All of my mom's "Mylk" versions are rich and creamy, so it's easy to add a little cold water if a less rich mylk is desired.


* Vegan Protein Fortification Options:

1. Pea protein powder base (Sun Warrior "Warrior Blend").

This "Plant Protein Base" works best when using pea protein. Pea protein seems to make a smoother, creamier "base".

2. Pea plus rice protein powder (Sun Warrior "Classic")

3. Vanilla non-GMO organic soy protein blend of choice

4. Non-GMO organic Plain Soy Milk Powder.

5. "Silken Tofu" puree.

6. Rice protein powder: Using rice protein as your base is definitely not our first choice! The results with our first experiments with it were this: It did not soften with the hot water and blending on high speed, no matter how long we blended it. The rice protein stayed gritty, chalky, and gacky, unlike the pea protein that softened up nicely. We tried again with another brand of rice protein from Top Health. It was fresher and is a protein of high quality and fine texture. The taste was quite nutty and mild, and after shearing a couple of rounds on high speed in the VitaMix , the texture was acceptably smooth - and should be OK once mixed with other truly creamy milks.

6. Your other favorite vanilla flavored vegan protein "base".



Our "Plant Protein Base" conclusions: Be sure your plant based proteins are of good quality and fresh!


OVO - Vegetarian protein fortified "mylk" options:

1. Egg white powder

2. Pasteurized pure liquid egg whites

Egg white if used in moderation, is invisible in your beverages.

Do not heat any "Mylk" containing egg!


Lacto-Vegetarian Options:

1. Whey protein isolate (contains lower lactose than whey protein concentrate or regular milk).

2. Whey protein concentrate.

3. Powdered milk (cow or goat, if liked).

4. Reduced fat ricotta cheese - pureed smooth.


Enjoy,

Leila & Nancy.

Fresh Figs & Cream for Breakfast

Here is a super easy, delicious breakfast when figs are in season

This is so simple, and we wanted to bring this yummy dish to your attention.

I enjoyed eating this for breakfast at my mom's house after we went and picked figs together. I especially enjoyed taking off my sandals and climbing the fig trees to get the ripe ones on the tippy-top! We got to go harvest figs twice while I was there. So fun!

Some of the figs we picked and brought home.

Here are some "blond" figs too!

My mom calls this "Fig Mush". It's delicious, whatever you choose to call it!


Fig Mush Recipe:

Fresh figs
Organic whole milk
Organic cream
Stevia glycerite, optional
BioSalt, optional


Method:

Snip fresh figs into a serving bowl.
Pour over some milk.
Pour over some cream
Add a drop of stevia glycerite to sweeten further, if desired
Stir and add a pinch of BioSalt, if desored.

Snip the fresh figs into little bite-sized pieces.

Pour milk then cream over top. Sweeten with a drop of stevia glycerite if desired.

Blond Fig Mush.

Enjoy,

Leila & Nancy.

Vanilla Creme Brulee Instant Pudding (No Cook, Low Glycemic, JELL-O Copy Cat Recipe)

This is a truly delicious instant no-cook pudding mix I created today, and it's lower glycemic too...

Vanilla Creme Brulee Instant Pudding.

This Vanilla Creme Brulee Instant Pudding is full-bodied and creamy. It has a decadent vanilla caramel flavor. You will be surprised that this is an instant pudding mix when you taste it! It is good enough to serve as a stand alone dessert.

This pudding has a secret, it is made with pure organic coconut palm sugar. Coconut palm sugar gives a nice caramel color, scent, and flavor to this pudding mix. It looks a lot like brown sugar, yet it is high in minerals like potassium and phosphorus. The thing that awesome about organic coconut sugar, is that it is a healthy, low glycemic alternative to other sugars like regular table sugar. It can also be used as a sweetener in beverages, desserts, and other recipes that call for regular cane sugar.

We make this pudding truly decadent by substituting some of the milk for cream, which just so happens to lower the carbs even further. Party.

Bonus: This is a true instant (no cook) pudding mix recipe you can use to replace the commercial 3.5 ounce boxed instant vanilla pudding mix called for in recipes. Party.

This is my second trial with no cook puddings. These instant pudding mixes will be evolving. I have plans to make instant protein puddings.

My goal: They have to taste good, like dessert, or I won't enjoy eating them much. I'd like to have a healthy pudding snack, say, before bed? Or maybe for breakfast. I have wanted to make delicious protein puddings/protein drink mixes for years. So now I'm going for it!

One hurdle has been how to get an instant pudding consistency without cooking it and without having to source ingredients only available to commercial food manufacturers. So this recipe is definitely progress. earlier I made a chocolate instant pudding that had a great consistency... I think I will post about my progress, then you can see how the instant pudding recipes evolve too.

See my first trial recipe of instant chocolate pudding too.



Vanilla Creme Brulee Instant Pudding & Pie Filling Mix:

3/4 c. (120 g) Organic Coconut Palm Sugar
6 T. (30 g) Ultra Gel Instant Non-GMO Modified Corn Starch (Cornaby's brand)
1 t. Lecithin granules (like Now brand)
1/8 t. (1 g) Sea salt or BioSalt (up to 2 g, to taste)


Method:

Grind the coconut sugar, Ultra Gel, lecithin powder and salt together 30 seconds until fine textured in a VitaMix blender. Let the dust settle before opening up the lid.

Store the pudding mix in an air-tight container.


To Prepare Pudding:

Liquid Ingredients:

1 3/4 c. organic whole milk
1/4 c. heavy cream
1 t. real vanilla extract
1/4 t. caramel flavoring (like Brickford brand), optional


Method:

Pour 1 3/4 cups cold milk into a mixing bowl.
Add 1/4 c. heavy cream to the milk (you may cut cream down to 2 T. and increase the milk by 2 T.).
Add 1 t. real vanilla extract and caramel flavoring, if using.
Add 1 recipe of Instant Pudding Mix above.
Using a hand mixer or whisk, blend for 2 minutes.
Let the pudding set up for 5 minutes in the refrigerator.


Photos of the process:

Organic Coconut Palm Sugar

Put the dry ingredients into a blender and grind fine, with the lid on!

Pour the wet ingredients into a mixing bowl and then add the pudding mix.

Whisk pudding ingredients together.

Adding the heavy cream to the pudding.

Whisk until smooth and glossy, and starting to thicken.

Pour into small serving dishes and chill at least 5 minutes to set up.

Top with sweetened whipped cream if desired.

Enjoy,

Leila.