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I whipped up a batch of Pumpkin Zucchini Bread last night. I made a few changes from the last time around (subbed coconut oil for canola oil, used all whole wheat flour, increased brown sugar, decreased granulated sugar). And it’s amazing! I used five 7 3/8 by 3 1/8 inch pans tonight instead of the 9×5 in. pans. Check out more homemade recipes on Give Me Neither.
Here’s our favorite way to cook all the fabulous summer vegetables available this time of year. Chop up the zucchini, yellow squash and red onion. Snap the ends off the beans. Put olive oil (about 1 tablespoon) into a large stir fry pan and heat at medium-high. Add the prepared vegetables and 1/4 cup water. Sprinkle with garlic salt. Lower heat to medium and cover. Stir as needed and remove from heat when veggies reach your desired tenderness. I test it {Read More}
It’s hot! Really hot! Here’s a healthy treat to help you cool off. I have a protein smoothie almost every day and this is my favorite for strawberry season. This is what I throw in my Ninja Blender for Jack and I – he also loves smoothies! It’s about a serving and a half. You don’t have to use frozen bananas and strawberries, but it makes it more like a shake – delicious! Check out my post on How to Flash {Read More}
Here’s how I make Strawberry Rhubarb Jam. I simply use the recipe in the package of Sure-Jell low sugar, but substitute rhubarb for part of the strawberries. First wash and cut up the rhubarb stalks and place in a large sauce pan. Add enough water to make sure that it doesn’t burn on the bottom of the pan. Cook rhubarb until soft and set aside. Wash your strawberries. Remove the stems. I run water over them again just to make {Read More}
Avocados, black beans, corn and cilantro…yum! I made this for our small group tonight and it was a huge hit. I used this Food Network recipe as my guide. You don’t have to grill the corn, but it makes it extra yummy. Vinaigrette Enjoy!
This is one of my favorite meals. It’s not very glamorous, but it’s good comfort food and fun to make. In the winter, we cook it in our fireplace. The rest of the year we either cook it on the wood/charcoal side of our grill or on a camp fire. Here’s what we do. Gather the veggies that you’d like to include. We like potatoes, corn and onions. Chop the potatoes and onions. Lay out long pieces of aluminum foil {Read More}
This is our favorite blueberry muffin recipe. This recipe is adapted from this recipe on All Recipes. I’ve decreased the amount of sugar, used whole wheat flour instead of all-purpose, substituted applesauce for oil and I use soy or coconut milk instead of cow’s milk.
This is our go-to chocolate chip cookie recipe. It makes about 7 dozen and freezes perfectly. If you don’t want so many cookies, this is an easy recipe to divide in half. Cream together both types of sugar with butter. I use organic evaporated cane juice sugar or raw sugar in place of the granulated sugar. Add eggs one at a time and beat together. Add vanilla and mix. Add salt, baking powder, baking soda then slowly add flour, mixing {Read More}
If you’ve been following Give Me Neither for a while, you may remember that I’m on a journey to loss 70 pounds. I haven’t been very good about updating, but I’ll let you know my progress on Thursday. It’s working! One change that I’ve made is to eat oatmeal almost every morning and cut out most sugar. This means no brown sugar on my oatmeal. Here’s one of my favorite ways to make my oatmeal. Tip: watch the nutritional {Read More}
I’ve changed my honey whole wheat rolls a little to add cracked wheat and old fashioned oats to it. You’ll find the honey wheat rolls recipe here. Both recipes are delicious! Check out all the step by step instructions here.
