With the weather changing I am prone to switch to a cup of tea or other hot drinks in the evenings. Last year I started looking for a recipe for Golden Turmeric Milk since I had heard of all the benefits of turmeric and also wanted to switch things up a bit.
Turns out this stuff is delicious. It’s creamy golden goodness in a cup. Best of all? It’s so good for you. Let me count the ways. (For more specific info, check out this article.)
- Turmeric’s main compound is curcumin,which is not absorbed very easily into the body. Eating black pepper with your turmeric with significantly enhance absorption.
- Curcumin has extremely powerful anti-inflammatory effects and is a very strong anti-oxidant. I am still dealing with some major swelling on the toe where I had surgery in July, so I’m hoping drinking Golden Milk can help. I have so many cute shoes that don’t fit anymore!
- Since turmeric helps fight inflammation, it also helps fight low-level inflammation diseases like heart disease, metabolic syndrome and even cancer.
- I did a little research and found that studies of the compound curcumin have found it to be more effective in the treatment of arthritis then actual anti-inflammatory drugs use to treat the illness. That’s pretty badass!
- Last but not least this wonder-spice can be helpful in treating depression.
But guys… in addition to all this, keep in mind that Golden Milk is so damn good I’d drink it if it were bad for me. I guess I’m trying to say that this stuff is a win-win.
You can whip up a cup in just a few minutes. Here’s how:
1 can coconut milk (I like the light version)
2-3 teaspoons of turmeric
1 teaspoon raw honey
1 teaspoon cinnamon
1 dash of black pepper
1/4 fresh ginger, peeled (I also use ground ginger if I don’t have fresh on hand)
1 pinch of cayenne
Blend everything in a blender really well until completely incorporated and smooth. Add to a small saucepan and heat on low until hot but not boiling. Enjoy!
I can’t wait to bring you guys some awesome posts next week, as I have HUGE weekend plans! Check my Instagram stories if you are curious!
Hey friends! It’s that time of year again. The weather has gone from over the top heat wave to crisp fall coolness in a matter of two days. Fall in West Virginia happens overnight, and just like that pumpkin spice season is upon us!
Personally I am a huge fan of anything pumpkin, but I am not the sort to run out to Starbucks as soon as I see a couple leaves change color. I prefer to add my own spin on it, like adding a dash of pumpkin spice to my morning smoothie, or adding organic pumpkin to a cup of coffee.
Well today you guys are about to hit the jackpot, because I have the easiest recipe on the planet. Time for some Pumpkin Cupcakes!
Yeah, you read that right. I wanted to check in today just to tell you guys about some wine that I am loving lately that comes in a can. I know this blog centers on beer, but sometimes there is nothing better than coming home from work, throwing on some Sylvan Esso and a pair of sweatpants, cracking open a can of red, and cooking up dinner. So relaxing.
Because of the fact that I lived in Norway, I tend to migrate towards the Norwegian side of my heritage, but my Dad’s side of the family is Italian. Growing up we called our spaghetti sauce “gravy” and waved our hands around a lot when we talked. Oh wait… I still do that.
My Dad tells me stories about my paternal grandfather sometimes, and one of the stories are about when he was a milkman. Apparently they had a lot of milk during that time, because my grandmother used to make a no-bake cake called Ice Box Cake. I have recently brought this cake back into my life, and despite the ingredients being something I would not normally eat, when you put this all together, its weirdly amazing.
What you’ll need:
1 box of Graham Crackers
1 box chocolate pudding (Cooktop – not instant)
1 box vanilla pudding
1 box butterscotch pudding
That’s it! Here’s what you do: Use a 3 quart glass or metal dish with high sides, add a layer of graham crackers on the bottom. Cook the butterscotch pudding according to the package directions. Pour it over the graham crackers. It’s OK that it still hot, that will soften the graham crackers and make it better! Clean out the pot, and cook the vanilla pudding next. Add a layer of graham crackers and pour the vanilla on top. Repeat this step with the chocolate. Crumble a couple of graham crackers and sprinkle them on top of the chocolate layer to make it look nice (this cake is not very pretty..) and pop it in the fridge. Don’t knock it till you try it, this cake is the bomb! Plus, you don’t have to heat up your kitchen in the middle of summer by fooling with the oven. It’s a winner.
This cake is so easy, Maren made the entire thing. Then she ate it.
Happy Father’s Day! Since the kids are out of town, I am treating Mark to a day in Cincinnati full of beer and brunch. He deserves it for being such a loving Dad to our kiddos. I am also thinking of my Dad, Mike (this cake reminds me of him), my grandpa Lou and Mark’s Dad, Dick. We love you guys!
A while ago I did a search online for food that is good for your skin. My skin wasn’t feeling very bright, and instead of polishing, cleansing, masking, etc. I decided to eat my way to a brighter complexion. I stumbled across an article that talked about foods that might help, so I put them together into this bright, colorful salad. The best part? The quinoa can be made in advance so you can throw this dish together quick and be on your way!
1 1/2 cup cooked quinoa
1/4 cup cherry tomatoes or 1 small tomato (chopped)
1/4 cup chopped bell peppers
1/4 cup pumpkin seeds
1 tsp minced garlic
1/4 cup black beans
1/4 cup olives
1/2 tsp cumin
1 tbsp lemon juice
2 tbsp olive oil
Salt and pepper to taste
Cook the quinoa according to package directions. Chop the tomatoes, peppers, parsley and add to the cooked quinoa. Add the rest of the ingredients and stir. Store in an airtight container in the refrigerator.
Recipe notes: The great thing about this is that you can eat it right away while the quinoa is still warm, or you can whip it up, stick it in the fridge and eat it later. I also add a half squeezed lime juice to it, as I like the sourness of the lemon and lime together. I also omit the olives- I’m not a fan. Add what you like and take out what you don’t. ENJOY!
Heard this at Rhinegeist this past weekend and had to share with you guys: Today’s Jam
When I lived in Norway we used to visit my step-dad Harry’s Mom all the time. Her name was Hanna and I guess you can call her my step grandma. I loved her. She used to sing to her plants as she watered them and when I asked her why, she told me in broken English that it helped them grow. I feel like this describes her perfectly.
She also was a great cook and we looked forward to going to her house for dinner on Sundays. More exciting than the dinner was of course, dessert. There’s this cake she used to make that we considered her specialty called “Verdens Beste Kake”, or in English, “The World’s Best Cake”.
Spur of the moment gatherings are the norm around here, so I (or my pantry) has to be ready for anything. I’ve had this side dish in my back pocket for a while now, and I pull it out when I need to get a large side dish together in a flash. The best part? Everyone loves it, and it goes perfectly with both burgers or chicken on the grill.
It’s been a wild week with Mark returning home from Jackson Hole and the beginning of spring break. We aren’t travelling anywhere this year since we have rather large travel plans later this spring/summer, so it will be a regular week filled with work and the usual stuff. The only difference is that I’ll be teaching mad amounts of BodyPump due to the fact that I’m covering classes.
Last week when I was alone with the kids I managed to sneak in a little meal planning on Sunday and cooked up some quinoa and vegetables that I could use during the week for my lunches. In addition to that, I was able to make a batch of my favorite cereal. As I was making it, I started thinking how I needed to share it with you guys since it is, hands-down, the recipe I have made more than any other, like…EVER.
So despite the fact that my blog is not quite where I would like it to be, I decided to just stand on the edge of the diving board, shut my eyes real tight, hold my nose, and jump right in. It will be a while until I have it all figured out, and that’s OK- I am the type of person who loves to learn as I go.
That being said, please excuse the fact that there are several pages not populated with content, and there’s not much to look at except…well…this post. So I figured I better make it a good one. Continue reading