Tuesday, July 30, 2013

Berries, Cherries and Grapes Oh My!

Hey Loves!
Rissa here with a quick tip. I don't know about y'all but it seems like every time I buy berries or grapes they start getting soft and going bad by day 2 or 3. Well I snagged up a lil tip from Pinterest to help me with this pesky little problem. With a little time and preparation those berries will last up to a week if you don't eat them all first! So here's what ya need to do.

Get yo self the following items:

Bowls for soaking and storing

A strainer

Apple Cider Vinegar

A towel

And your berries, cherries and grapes of course!

Now here is what ya gonna do:

  1.  Fill your bowls with water, add about a cap-ful of apple cider vinegar to the water and stir it up. 
  2. Add your fruit to the water vinegar mix and let soak for about 5-10 minutes. Be careful not to soak them too long or the fruit WILL have a vinegar taste and that is not good at all. Trust me I know from experience! Yuck! 
  3. Drain the fruit in your strainer and rinse out the bowls. 
  4. Fill the bowls with just water to soak the fruit again for another 5-10 minutes.
  5. Drain the fruit and place it on a clean, dry, towel like the picture above to allow the fruit to dry completely. This step is very important, the fruit has to be completely dry before placing it in the fridge to avoid premature molding and softening.
  6. Once the fruit is completely dry place it in clean, dry, bowls for storing in the fridge.
All ready for the fridge!

That easy and now you can have tasty fruit that is clean and ready to eat!
How do you store your fruit to avoid molding? Leave your tip in the comment section below!
Enjoy and happy eating!

Thursday, July 25, 2013

Oh Snap Gingersnaps!

Oh Snap Gingersnaps! 
adapted from SkinnyMs

 Yields 2 dozen small cookies or 1 dozen large cookies

  • 3/4 cup coconut oil, melted
  • 1 egg
  • 1 cup Sucanat (or any sweetener of choice)
  • 1/4 cup blackstrap molasses
  • 2 cups white whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon each of ground allspice, nutmeg, and sea salt


1.    Cream together oil and Sucanat. 

2.     Add Egg and molasses then mix in spices, baking soda and salt. 

3.     Add flour and mix well. If needed you may add up to 1/2 cup more flour to get a good  dough consistency. 

4.     Roll into walnut sized balls. May roll in Raw brown sugar in you want. 

5.     Place on cookie sheet press down gently with hand to flatten. 

6.     Bake at 350 degrees for 8-10 minutes longer if you like crunchy Ginger Snaps. 

7.     Let cool for 3-5 minutes before removing from pan to cooling rack.

Enjoy and Eat Clean! 

Wednesday, July 24, 2013

Double Chocolate Coconut Muffins

Double Chocolate Coconut Muffins
adapted from Pastry Affair

These muffins are a great way to incorporate flax meal in your diet. Here's a little info about flax meal,  it provides fiber & Omega-3 Fats AND it's Gluten Free!!! Flaxseed Meal has a robust nutty flavor. Several studies show Flaxseed Meal may be one of the most powerful natural cholesterol controllers. One serving of Flaxseed Meal contains 2400 milligrams of Omega-3 fatty acids which is essential to our health. 
If you bake these in the evening it's makes for an easy grab-n-go breakfast in the morning!
Yields 1 dozen (or 6 jumbo) muffins

Ingredients needed:
  • 1 cup white whole wheat flour
  • 1/2 cup cocoa powder
  • 1/2 cup flax meal
  • 1/2 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon Celtic Sea salt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup Coconut oil
  • 1 cup Almond milk
  • 1/2 cup chocolate chips
  •  1/4 cup finely shredded coconut flakes
What to do:
  1. Preheat oven to 350 degrees F. Grease a muffin tin or line with baking cups.
  2. In a large mixing bowl, whisk together the flour, cocoa powder, flax meal, brown sugar, baking powder, baking soda, and salt. 
  3. Make a well in the center of the bowl and add the egg, vanilla, coconut oil, and milk, mixing until the batter is evenly incorporated. Stir in the chocolate chips and coconut flakes.
  4. Divide batter evenly between baking cups, filling each 3/4 full. Sprinkle the tops with chocolate chips and coconut flakes, if desired. 
  5. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Enjoy and Eat Clean!