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Bourbon Barrel Maple Vanilla Scones

Bourbon Barrel Maple Vanilla Scones

I was recently contacted by Kite Hill to review their almond milk based yogurts. They are the only company that I’ve come across that makes almond milk based products and I have been wanting to try them out for quite some time.  This gave me the perfect reason to finally dive in!

I know a lot of people who are dairy free for a number of reasons and these products seemed like a nice alternative to dairy based cheeses and yogurts.

I admit that I did go in with some hesitation.  I’ve tried non-dairy yogurts in the past and it hasn’t gone well.  The texture was off and the flavor was a little astringent with a fake sweetness to it.  I put my previous experience aside and went in with optimism.

Kite Hill sent me all of their flavors:

  • Plain
  • Vanilla
  • Blueberry
  • Strawberry
  • Peach

The strawberry I gave to Scott since I’m allergic but all of the other flavors I was able to test out.  I tried it as I normally eat yogurt, by making a yogurt bowl for breakfast.

I have to say this yogurt is pretty spectacular for a dairy free yogurt.  It is a little on the thinner side texture-wise but not by much. It’s creamy and rich with tons of fruit flavor.  It is lightly sweetened and if I had to give a critique, it would be to lessen the sweetness just a tad.

Kite Hill’s yogurts are hands-down the best non-dairy yogurts that I have tried.  These are perfect for those that are avoiding dairy or are looking for an alternative.  Plus there’s no soy in these products either which is a lovely added bonus!

I wanted to see how well these yogurts would work with baking so I decided to make some sweet scones with the vanilla yogurt. These scones are dairy-free, egg-free, grain-free, and vegan.

I win blogger bingo for that!

I also used bourbon barrel aged maple syrup in the recipe.  (drops mic)

Andrea’s Bourbon Barrel Maple Vanilla Scones

  • 2.5 C Almond Flour
  • 1/2 C Tapicoa Flour
  • 1/4 C Coconut Flour
  • 2 tsp Vanilla Extract
  • 2 TBSP Bourbon Barrel Aged Maple Syrup* (see note at bottom)
  • 5 oz Kite Hill  Vanilla Yogurt
  • 2 tsp Baking Soda
  • 1/2 tsp Ground Cinnamon

For the glaze:

  • 1/2 C Powdered Sugar
  • 4 TBSP Bourbon Barrel Aged Maple Syrup

Preheat oven to 400 degrees (If you live at sea level, reduce heat to 375) and line a baking sheet with either parchment or silicone.

In a food processor, combine all ingredients for the scones and pulse until the dough comes together in a ball. Sprinkle the counter with a little extra coconut flour and place the dough on top.  Shape dough into a square about 1/2 an inch in thickness.  Cut dough into 8 triangles and place those on the baking sheet.

Place in oven and bake for about 10 minutes.  Remove and allow to cool before adding the glaze.  For the glaze, mix the sugar with the syrup and spread over scones.  This is a thicker glaze, if you want a thinner glaze add more syrup or a splash of almond milk to the mix.

*I purchased the bourbon barrel aged maple syrup at Trader Joe’s.  If you can’t find any or don’t want to use that, regular maple syrup will work just fine.

These scones are great as a breakfast treat or a little nighttime snack.  If you want to freeze them, then do not glaze them until you are ready to serve.

The yogurt did great in these scones providing a nice little sweetness along with enough acid to kickstart the baking soda.  It also provided enough moisture that I didn’t need to add any eggs to the mix.

Kite Hill yogurts are great straight up or you can use them in recipes in place of dairy yogurt.  I believe that currently these are only available at Whole Foods so you’ll have to swing by your local store to check them out.  Definitely try their products to see what you think!

Disclaimer: Kite Hill sent me these products for review.  All opinions are my own and I was not further compensated for this post.

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Planning For Thanksgiving 2015

Thanksgiving dinner

I’m currently planning out our Thanksgiving feast and creating my shopping list.  Both Scott and I have work commitments the week of the official holiday so we’ll be celebrating a little early this year.

Of course there’s the basics like turkey, gravy, and mashed potatoes that we always have, but I want to try a few new dishes as well.  Things we haven’t had for a while that I’m going to recreate in a more healthy and primal way.

The above picture was taken several years ago (and yes Off Her Cork was an old site of mine) and features items we don’t have at the Thanksgiving table now.

No rolls, while delightful we have found we’d rather eat more food than bread.  That means stuffing is out as well. Sweet potatoes are saved for dessert in the form of pie.  There’s always fresh whipped cream to go with it!

This year I’m hoping to create a more primal inspired Thanksgiving dinner. Alcohol, while not primal at all, will be around.  It’s the holidays and that makes for a great time to experiment with cocktails and recipes!

Our holidays are always laid back.  The table and presentation might look fancy, but I assure you we are sitting down to dinner in our PJs.  Comfort is most important here at the HQ!

I’ll be sharing more about our holiday later and what was on the table.  So tell me, what is your favorite dish for Thanksgiving?

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October Update

Morning Light

Welcome to October! The months are flying by but I can’t say that I’m upset about this.  Fall is my favorite time of year and I’m completely in my element right now.

The blog has been silent for about a month at this point and that was half unintentional and half intentional. I needed a break from blogging to get grounded and gain some stability.

I started a new job in August. A job that I have been working towards and trying to get ever since we moved to Fort Collins over 3 years ago.  While I have a passion for healthy living, I also have a huge passion for craft beer and everything involved with it.  Once I realized that I could actually work at a brewery (this was a new concept to me 3 years ago), I have been doing everything I can in order to help build my resume and my craft beer knowledge.

In August I got a job at a brewery.  Whoo hoo!  Hard work does pay off! I work in the taproom and it’s been a huge adjustment.  Not just learning the work but also getting used to a new schedule.  The change in schedule was the biggest challenge to get used to.

I love my job (seriously cannot stress this enough) and the people I work for, they have been amazingly awesome to me right from the start.  Plus they encourage my desire to learn more and patiently put up with my never ending questions.

After two months I feel a lot more grounded and solid.

Which means that I hopefully can get back to blogging regularly.  Don’t worry, the blog is going to still be about healthy living but with a slight twist.  It’s going to be about how I still maintain a healthy lifestyle while working at a brewery and working nontraditional hours and days.

My goal is to blend these two passions and showcase them a little more.

Cheers!

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Mussels with Pesto and White Wine

 

Mussels with 2014 Cultivar Rutherford Sauvignon Blanc

I went to the 2014 Cultivar Rutherford Sauvignon Blanc  immediately because I will admit up front, I’m not a huge sauvignon blanc fan so I was curious about what this wine was going to be like.  Sauv Blancs that I’ve had in the past have been really tart with some strong grapefruit flavors, which are off-putting flavors for me.

The 2014 Rutherford is not even close to tasting that way. In fact, this wine blew me away and has made me rethink Sauv Blancs, willing to give them more of a chance.  This wine has some deep and complex characteristics to it.  The oak shines through but doesn’t over power.  There is some light citrus notes but they are mellow and smooth. This is a great wine for sipping and savoring.

To balance out the oak I thought this wine would be great paired with some steamed mussels. I added some pesto and sun dried tomatoes for some added depth.  The slight salty nuttiness of the pesto enhanced the richness of the wine.

This meal looks fancy but comes together in about 15 minutes.  Quick and delicious!

Andrea’s Mussels with Pesto and White Wine

  • I used this recipe for pesto. You can sub in spinach for kale if you like.
  • 2lbs of Fresh PEI Mussels, cleaned
  • 1/4C Chicken Stock
  • 1/4C White Wine
  • 1/4C Pesto
  • 1/2C Chopped Sun Dried Tomatoes
  • 2TBSP Olive Oil for cooking

In a large high sided sauté pan, heat the olive oil over medium heat.  Add in the pesto, stock, wine, and tomatoes. Gently stir then add in the mussels.  Cover and allow the mussels to steam until they open and are cooked.  About 10 minutes.

Remove from heat and serve with crusty bread.  Garnish with parsley and additional parmesan if desired.

I also sliced up a baguette and spread some of the pesto on the slices.  Baked at 400 for about 10 minutes until the slices of bread were crispy and the pesto had become bubbly.

The wine worked beautifully with this dish!  The slight sweet brininess of the mussels combined with the rich and oaky wine made for a fantastic date night dinner.

If you’re interested in trying out Cultivar Wine, as a reader of Food Embrace, you will be given 10% off your order.  Use the code, FoodEmbrace at checkout.

I am part of the Cultivar Wine Bloggers Club and receive some bottles of wine quarterly to sample and pair with recipes and foods.  This time I decided to pair the 2014 Cultivar Rutherford Sauvignon Blanc with fresh PEI mussels.

 

Disclaimer: I’m required to disclose a sponsored partnership between our site, Food Embrace, and Cultivar Wine. I have been compensated in exchange for this post in the form of product or experience. All opinions and recipes presented are my own.

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Running Free

Horsetooth Reservoire

Last week I decided to kick running up a notch to see how I would handle back-to-back runs.  I accidentally (trails were blocked off and so I ran more than planned) ran just shy of three miles on Wednesday and then ran 2 miles on Thursday.  I did well!

The three miles went really smoothly.  My hip wasn’t any more sore than after a 2 mile run so I’m considering that a gain.  I stretched really well afterwards and was pleased with how my hip was holding up.

After the run the following day, my hip was a little tight and a little more sore but nothing that would cause me any concern.  I really was hoping that I could push it and go for another run on Friday but that wasn’t going to happen.  When I woke up, my hip was tight and a little stiff.  I didn’t want to risk a run so I went on a 4 mile hike instead.

So far I’m very happy with the progress that I’ve made with this stupid hip issue.  I can still run and even though there is some slight soreness afterwards it’s not a big deal.   As long as I continue to work on stretching it out and do strength exercises I should be back in tip top shape pretty soon.  I’m also going to start rotating in some three miles runs.  It may sound silly but I’m super excited about that!

Hopefully I’ll be able to add running back to my routine full time!  I love working out but nothing makes me feel as awesome as running does.