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Monday, October 20, 2014

Fall Recipe Substitutions - Turn Almost Any Recipe into a Fall Treat!

We are embracing everything fall over here in Georgia - football games, pumpkins, beautiful leaves changing colors, some brisk air for outdoor activities, and the scents and foods that fall brings! I'm all about going into my favorite grocery store and taking in a nice, deep breath of cinnamon brooms and cinnamon pine cones.

I wanted to share my suggestions for making recipes substitutions in your favorite recipes to make them feel a little bit more like fall! Here's my take on turning almost any recipe into a fall treat. Substitute at your own risk, but for most recipes, we highly recommend!

Need some more ideas for recipe swaps and substitutions? Check these out:


Sunday, October 19, 2014

Our Top 5 Crockpot Recipes!

It's the time of year when everyone wants to dust off the crockpot to make soups and chili! We do the same thing. Some of our favorite (and most popular) recipes are crockpot recipes! We wanted to share with you our top 5 most popular crockpot recipes (in order of popularity). Also, be sure to follow us on Pinterest - we just added a new fall board!

P.S. We have a {Revamped} Salsa Chicken recipe too!

Visit our Slow Cooker/Crockpot page for more recipes! Have some leftover chili? Make these easy Chili Smothered Baked Sweet Potatoes!

Which recipe is your favorite?

- Whitney

Thursday, October 16, 2014

Chili Smothered Baked Sweet Potatoes

So you made a pot of chili, but now the family isn't sure if they can eat chili more than one night this week, right? Well no problem! They (and you) don't have to feel like left-overs are drab! Make these Chili Smothered Baked Sweet Potatoes and they will be asking you to make chili just so they can have these babies!

Here's how you make them:
1. Grab your favorite chili recipes, or one of ours:
   - Chicken Chili
   - Low Carb Chicken Chili
   - Bison Chili
   - Southwest Style Bison Chili with Quinoa

2. Bake sweet potatoes in the oven (they are sweetest this way, but the microwave will work if you are in a pinch!). Here's a tutorial on the Restaurant Style Baked Sweet Potato.

3. Top your sweet potato with warm chili and add your favorite toppings. Some suggestions:
   - Organic Shredded Cheese
   - Chopped Green Onions or Chives
   - Dollop of Greek Yogurt (healthier alternative to Sour Cream)
   - Sliced Jalapenos

4. Enjoy!


Wednesday, October 15, 2014

Sweet Potato Fries with Blue Cheese Crumbles and Scallions

If you haven't heard already we kind of have an obsession with a small town in NC named Boone. We go there A LOT during all seasons for hiking and skiing...and for eating! We already shared our Honey Glazed Banana recipe that we re-created from a restaurant in Boone and we just re-created one of our favorite appetizers from a restaurant in Blowing Rock! These tasted identical to the ones we order without being fried! Give them a try and let us know what you think!

Sweet Potato Fries with Blue Cheese Crumbles and Scallions

3 sweet potatoes
Olive oil
Blue cheese crumbles
Sea salt
Garlic powder

1. Preheat oven to 375 degrees.
2. Cut sweet potatoes into fries (we use a gadget similar to this one).

3. Using an olive oil spritzer, spray the sweet potato fries until coated. Sprinkle with sea salt, pepper, and garlic powder. Bake for 18 minutes.
4. Remove from oven and shake/flip the sweet potatoes and bake for another 18 minutes.
5. Once removed from oven, while potatoes are still hot, add blue cheese crumbles and scallions. This will allow for the blue cheese crumbles to partially melt.


- Scott and Whitney

Monday, October 13, 2014

Printable Guide to Split Any Recipe in Half

Split a recipe in half. No-brainer! It sounds super simple, right? Well, it might be easy and straight forward, but simple guides that speed up our time in the kitchen is what we are all about lately! We all love doing Sunday Food Prep, but anything that gives us even 5 minutes more in our day is totally worth printing out a little cheat sheet!

Use this handy and simple little guide to cut your favorite recipes in half in no time!

You can print this guide out! Just save it as a picture to your desktop and print! Try taping it to the inside door of your spice cabinet or laminating so that it will last longer.


Sunday, October 12, 2014

Pumpkin Spice Pancakes

Don't let the quinoa throw you off - it makes these pancakes delicious! Don't have any quinoa? Don't worry! You can still make them, you just might have to add extra oat flour or rolled oats. These smell and taste like fall!

Recipe adapted from Whole Foods Pumpkin Spice Pancakes.

1 cup plus 2 tablespoons gluten free oat flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon sea salt
1 cup unsweetened vanilla almond milk
1 cup pumpkin (not pumpkin pie filling – pure pumpkin)
1 organic egg
3/4 cup cooked quinoa
1 Tbsp coconut oil, melted
1 Tbsp unsweetened organic applesauce
2 small scoops stevia

1. Cook one cup of quinoa according to directions on package. 
2. In a large bowl combine dry ingredients. In a separate bowl combine wet ingredients. Add wet ingredients to dry ingredients, stir until combined. Stir in quinoa. Set batter aside.

3. Heat skillet (we lightly coat with coconut oil) and once skillet is warm add batter in 1/4 cup increments. Repeat until all batter is used.
4. Heat pancake until browned on one side. Flip and heat the other side.

Makes 4 Servings.

Macros (per serving):
Calories - 261
Protein - 10 g
Carbs - 36 g
Fat - 9 g
Sugar - 4 g
Fiber - 6 g


- Scott and Whitney