Posts Tagged ‘Hemp Seeds’

Better late than never… Here’s a little post about what I made, ate, and enjoyed over the holidays.

To start I baked some white chocolate chip oatmeal cookies, they happen to be my all time favorite cookie. EVER.


Made my Favorite Instant Oatmeal Pancakes for breakfast.


Even Elf loves Instant Oatmeal Pancakes.


So easy and satisfying.

Instant Oatmeal Pancakes:


  • 1 packet instant oatmeal (any flavor)
  • ½ banana , mashed
  • ½ teaspoon baking powder
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon
  • 13 cup Egg Beaters egg substitute


  • Mix and combine all ingredients.
  • Pour into non-stick skillet and when you shake the pan and the pancake moves, it’s time to flip.
  • Brown on both sides

Top with your favorite ingredients and enjoy. I just topped with Chia seeds and agave nectar. Sheer Perfection.

I also made some Healthy Brown Krispy Treats. Gotta have good for you treats with the indulgent one! Just playing fair.


Brown Rice Krispy Treats:


  • 6 cups crispy brown rice cereal (I used Erewhon)
  • 2 tablespoons almond butter, peanut butter or other nut butter
  • 3/4 cup agave syrup


  1. Place cereal in a mixing bowl.
  2. Heat nut butter and rice syrup on low heat, stirring until warm and creamy, but not boiling.
  3. Pour the nut butter and rice syrup mixture over cereal and raisins and coat evenly.
  4. Press mixture evenly into a 13×9 casserole dish.
  5. I put the pan in the freezer for about 30 minutes to make it easier to cut into squares.

Made a big old bowl of #justaddgood Chobani for Breakfast from my Chobani score.


Chia seeds, hemp seeds with a cup of Kashi Heart to Heart cereal, mixed with Vanilla Chobani and you have got your self a big old bowl of YUM.


Indulged on a candy caramel apple. A co-worker gave this to me as a Christmas gift. It was love at first Sight, I mean Bite.


Wow, so incredible. Almost ridiculous it was so good.


For my contribution to my families holiday meal I made the Pioneer Woman Burgundy Mushrooms.


They were so worth the 9 hour cook time. Yep, 9 hour cook time. Crazy right? But I have to tell you,  I will make them again and again.


Check out her recipe.

Pioneer Woman Burgundy Mushrooms: 


  • 4 pounds White Button Mushrooms
  • 2 sticks Butter
  • 1-1/2 teaspoon Worcestershire Sauce
  • 1 quarts Burgundy Wine (other Reds Will Work)
  • 1 teaspoon Freshly Ground Black Pepper
  • 2 cups Boiling Water
  • 4 whole Chicken Bouillon Cubes
  • 4 whole Beef Bouillon Cubes
  • 1 teaspoon Dill Seed
  • 5 cloves Garlic, Peeled
  • 2 teaspoons Salt

Preparation Instructions

  • Thoroughly wash the mushrooms and throw them into a large stockpot. Add all the remaining ingredients except the salt. Stir to combine.
  • Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, covered, for six hours.
  • Remove the lid, then continue cooking, uncovered, for three hours.
  • Add salt to taste at the end if desired. The mushrooms will be very dark in color. Simmer until needed. Server straight from the pot or in a serving bowl.

I scored a new toaster oven from the rents. Love new kitchen appliances!


Love the holidays, but I am so glad they are over. So are these two, they just want to get back to their normal daily routine; Wake up, Eat, Power Playtime for 30 Minutes, take a Long Nap, Wake Up when Mommy gets Home from Work, Eat Again, Endless Playtime and Daily Walk, Bedtime and Repeat!


Check Ya Later.

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Wow, is today not an amazing day. The sun is out, the weather is warm and we don’t have anything to do today, but sit back and enjoy it. I’m not digging the fact that we lost an hour, but if it means spring is almost here, well then it is a fair trade-off.

Breakfast has been on my mind since yesterday, I seriously could not stop thinking about French Toast Sticks, so here’s what I made.

A French Toast Stick Sandwich. I layered on Peanut Butter, bananas, toasted hemp seeds and maple syrup. I then sprinkled on my favorite Swanson Cinnamon.

It was a thing of beauty, and it tasted amazing.

Today is a rest day on my Boot Camp schedule. I am really happy about that, I am feeling a bit sore and I believe a good day at rest is just as important as working out.


I have some prepping on my to do list today. I love to prep my snacks for the week and make out my menu plans. So in between enjoying this beautiful day I will mix in a little work as well.

Question of the day: Does the time change affect you?

Check Ya Later.

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Super foods, that’s what Chia seeds are. When I first started seeing them on people’s blogs I was intrigued. I needed to know what they tasted like, so 6 months ago I found them at Whole Foods. I bought a small bag to see if I liked them, and I did. I hate to use the word obsessed, but that’s what I am. As soon as I ran out of my little bag, I went back to Whole Foods and bought a few more bags.

After opening my second bag, I then got into detail, what are they, are they nutritious. I knew I like them, but I wanted more information. Here’s what I found.

Chia provides sustained energy, super nutrition, and offers many other healthy benefits, including building lean muscle mass, supporting cardiovascular health, and stabilizing blood glucose levels. The list of benefits goes on.

2 Tablespoons of Chia Seeds Break down like this:

  • 4 grams of complete protein
  • 4.5 grams of omega 3 oils
  • 5.5 grams fiber
  • 9% RDA calcium
  • 7% RDA iron
  • 136 calories

So many options for getting your essential fatty acids all in these little seeds. Flax Seeds, Hemp Seeds, Chia Seeds and Chia Powder. I love them all, they all have flavor, texture and healthy benefits.

I came across Hemp Hearts when I was given a sample at a local health food store. I mixed the packet in with chia seeds and flax seeds and started using it on yogurt and nut butters.

Shake Chia seeds on top of an English muffin with your favorite nut butter.

Take it along in a small container to add to salads and yogurt when away from home.

Make a creamy chocolate dessert.

Chia Pudding

Adapted from Oh She Glows:  http://ohsheglows.com/2009/08/18/repair-and-recover-vegan-chia-pudding/


  • 2 tablespoons chia seeds
  • 1/2 cup non-dairy milk (soy, almond, hemp, rice, etc)
  • 1/2 tablespoon cocoa
  • 1/4 cup water
  • 1/2 tablespoon Sweetener to taste (agave, maple syrup, brown rice syrup, etc)

Directions: Mix chia, water, and milk together and stir for about 1 minute or two. Next add in the carob or cocoa (optional) and sweetener to taste. Stir for another minute and then pop it into the fridge for about 10-15 minutes. Remove from fridge and stir for another 20-30 seconds. Now enjoy your delicious, energizing, and antioxidant packed chia pudding! You can heat it up in the microwave too. Yields about 3/4 cup.

The texture in this pudding is fantastic, it reminded me of tapioca. I love the way the seeds turn into a gel ball. My husband ate some and really enjoyed it also. He now likes it when I add Chia seeds to his yogurt and cereal/granola.

Adding a few tablespoons to any baking recipe. I added them in these pumpkin protein cookies.

So you can say I’m a big fan of Chia Seeds!  I think my favorite use right now is on top of nut butters with a banana slices.

I’m on the hunt for a good salad dressing recipe. I plan on trying a few different things with Chia seeds to further my use of them.

Question on the day: Do you use Chia Seeds?

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