Organic Chocolate Chip Banana Bread

When life gives you ripe bananas, you make organic banana bread, and add chocolate...duh =)

Here's the recipe I use for my organic chocolate chip banana bread:

Ingredients

• 2 cups organic all-purpose flour
• 1 ½ teaspoons baking powder without aluminum
• ½ teaspoon baking soda
• ¼ teaspoon Himalayan salt
• ½ teaspoon ground cinnamon (I probably did a little more)
• ⅛ teaspoon ground nutmeg
• 2 organic eggs
• 1 ½ cups mashed ripe bananas (5 medium)
• 1 cup organic sugar
• ½ cup organic extra virgin olive oil
• 1 cup chocolate chips

1. Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg. 
2. In a medium bowl, combine eggs, bananas, sugar and oil. Add egg mixture all at once to dry mix. 
3. Stir until moistened. Mix in chocolate chips.
4. Pour into bread pan (7 ½ x 3 ½ x 2- inches)
5. Bake for 50 minutes or until fork or toothpick come out clean from center. The oven you has everything to do with how long you bake it. If you have a convectional oven, it may be around 40 minutes. Just check on it after 40 minutes regularly. 
6. EAT! =)

Warm Up With Some Chili

My husband is a hunter and I've grown to love and appreciate it, especially when we have venison in the freezer. One of my favorite meals to make with our ground venison is my deer chili.

Since the temperature in Orlando decided to drop to 47 degrees, I decided to make a dinner that warmed us up while enjoying the brief chill (the next day was 75 degrees).

The recipe calls for the following:

• 1 onion
• 6 cloves of garlic (I love garlic so adding more is always nice)
• 1 organic green pepper 
• 1 1/2 pounds of ground venison
• 2 15-oz cans of organic kidney beans
• 2 14.5-oz cans of organic diced tomatoes 
• 1 15-oz can of organic tomato sauce
• 1 cup of water
• 2 tablespoons chili powder
• 1 tsp crushed dried basil
• black pepper
• garlic salt
• 1 Rapunzel vegetable bouillon cube
• shredded cheddar cheese (optional - but not for us)
• sour cream (optional)

Start by cooking the ground venison with the onion, garlic and green pepper.

Then add the kidney beans...

Then add the diced tomatoes...

Mix it together well...

Follow it with the tomato sauce...

Add your water...

 Add all your spices (never pay attention to my measurements...I change them everytime and taste as I go)...

Mix it all together and bring to a boiling. Then let it simmer, covered, for about 20 minutes, stirring occasionally.

I made fresh organic bread to go with the chili using a bread machine.

Then it's ready to serve.

If you made it right, this should be the end result =)

The End.

DIY Kale chips

Courtesy of my awesome neighbor and friend, I have a new easy and health snack I want to share. The other day, we had a dinner party and she brought kale chips. They were a huge hit and absolutely delish!

So when she came to my craft day on Sunday, I went ahead and made them with her direction =).

Here's how easy it is to make:
1. Preheat oven to 350 degrees
2. Wash kale and put on a flat baking pan
3. Add EVOO, Himalayan salt (or sea salt), black pepper, fresh chopped garlic, and mix together with your hands.
4. Place in oven for 10 minutes and then turn the kale over
5. Cook for another 5-10 minutes until crispy. Optional: Add a little lemon juice
6. Eat and enjoy!

DIY Detox Bath Recipe

A Favorite

Last week, I picked up my farmer's seasonal box at Homegrown Co-op and it contained an eggplant. I knew immediately that one of the meals I was making this week was Eggplant Parmesan. Eggplant Parmesan is one of my favorite vegetarian dishes.

For those that have never made it, it's super easy and delicious!

The first time I ever made it, I documented it and listed the recipe here on my blog.

Check out the recipe.

Organic Chocolate Cake Recipe

Chocolate is one of my favorite things in the world! As a result, I'm going to share my favorite organic chocolate cake recipe and chocolate ganashe frosting with you =)

Organic Chocolate Cake

Organic Moroccan-Style Stuffed Acorn Squash

I recently tried Space Girl Organics, an organic produce delivery in Central Florida, where you order a weekly box of organic fruits and vegetables that are in season. They are shipped to your door and ready to consume.

I wanted a variety of veggies and fruits I don't normally buy so I can try new recipes, and low and behold, I received an acorn squash. I have never purchased squash nor did I know what to do with it. So my hubby, being the foodie he is, found an awesome recipe that, of course, I tweaked, and it came out delish. So I'm sharing =)

DIY Deodorant

Today I tried my hand at making my first all natural deodorant! I've been using natural deodorant's for over a year now and wanted to finally try my hand at it. I got a recipe from a friend who uses it so I tweaked it a little and tried it for myself.

Here's what you'll need:

Let me put a disclaimer saying I take great pride in a clear picture but somehow seemed to have missed this one and it came out terrible. Sorry.

• 2T - Baking Soda
• 2T - Arrowroot Powder
• 1T - Witchhazel 
• 1T - Coconut Oil
• 1T - Shea Butter (or Cocoa Butter)
• 2T - Beeswax (I used local beeswax which is best...good luck cutting it up)
• Essential Oil (I used several drops of Tea Tree Oil and a few of Eucalyptus - Tea Tree is great because it's antibacterial)
• Empty Deodorant container (save one from a previous use)

Use a double boiler to melt the oils (Coconut oil, Shea Butter, Beeswax, Essential Oils), then add Witchhazel, Arrowroot, and Baking Soda slowly to the oils off the heat. It's preferable to use a real silver spoon (I found a great one at an antique shop for under $10). The reason is it doesn't pick up any bacteria and is a clean metal perfect for mixing.

Once you've mixed everything, drop it into the deodorant mold (container). Then refrigerate for a bit and it's ready to use =)

Remember, it won't be as pretty as the one's you buy in the store, but you know and see all the ingredients that go in it and it's beneficial for your skin and body.

Enjoy! =) Feel free to share in comments other ingredients you've used or other recipes. I'd love to try it!

Sour Cream Raisin Squares

The name is definitely not what first attracted me to this recipe. What did was the fact that I already had all the ingredients in my kitchen to make it, minus one: the sour cream. Aside from that one ingredient, it really sounded delicious. But with a name like that, how could I not include sour cream?

So I went for it and it turned out to be one of the most delicious desserts I've EVER made (and I've made my share of desserts).

Here it is for you to try and share your thoughts with me =)

Ingredients:

1 cup butter, softened (2 sticks)
1 cup organic cane sugar
2 cups 100% whole wheat flour (or almond flour)
2 cups regular oats
1 tsp. baking soda
1 tsp. baking powder
1/8 tsp. sea salt or Himalayan salt
1 tsp. cinnamon

Filling:
4 egg yolks
2 cups (16 oz) sour cream
1 tsp. pure vanilla extract
1 1/2 cups raisins
1 cup organic cane sugar

Here we go...

Preheat the oven to 350°. In a large bowl, mix together the softened butter and sugar until light and fluffy. In a separate bowl, combine the flour, oats, baking powder, baking soda, salt and cinnamon; gradually add to the butter and sugar mixture (mixture will becrumbly).

Set aside 2 cups; pat the remaining crumbs into a greased 9x13 baking pan. Bake at 350° for 15 minutes.
Cool (but don't turn off the oven).

Meanwhile, in a small saucepan, combine the filling ingredients. Bring to a boil over medium heat; cook and stir for about 5-8 minutes.

Pour and spread over the cooled crust. Sprinkle with the reserved crumbs. Bake for 15 minutes longer.

Then enjoy this delicious, addictive dessert. WARNING: Do not eat the whole thing by yourself! =)

Chocolate Chip Cookies

I'm a huge fan of chocolate and I love cookies. In fact, my nickname in college was "Cookie Monster". I love me some good cookies. Here's my chocolate chip cookie recipe. It's basically Nestle's recipe but tweaked with my ingredients =)

Ingredients:

• 2 1/4 cups - 100% whole wheat flour
• 1 tsp - baking soda (without aluminum)
• 1 tsp - Himalayan or sea salt
• 1 cup (2 sticks - softened) - Smart Balance extra virgen olive oil butter (non-hydrogenated and no trans fat)
• 1 1/2 cups - Florida Crystals Organic Cane Sugar
• 1 tsp - pure vanilla (make sure there's nothing else in the vanilla)
• 2 - eggs
• 2 cups - chocolate chip morsels (I don't measure this one...lol)
• (optional) 1 cup chopped nuts

Preheat to 375°F. Combine it all and drop by rounded tablespoon onto ungreased baking sheets or pan.

Bake for 9-11 minutes or until golden brown. Cool for 2 minutes and enjoy! =)

Chocolate Peanut Butter Cups

For the past 2-3 years, my husband (and brother-in-law) has been asking me to make his favorite dessert, chocolate peanut butter cups. I told him, I'll make it if you get me a recipe. So last week, he finally did and said I had no excuse.

I finally went for it! To make this wonderfully delicious dessert, you'll need the following:

• 11.5 oz of chocolate chips (divided)
• 1 cup of peanut butter (I use pure peanut butter with ingredients being roasted peanuts and that's it)
• 1/4 teaspoon of salt (I use himalayan or pink salt)
• 1/2 cup of organic powdered sugar (please don't compromise on this one, it's already an unhealthy dessert) 

Let's get started:

1. Trim 12 paper muffin cup liners to half of their size

2. Place 1/2 chocolate chips in a pan and melt it on low while stirring lightly

3. Spoon the metled chocolate into the muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated.

4. Cool in the refrigerator until firm.

5. In a small bowl, mix together peanut butter, sugar, and salt. Divide evenly into the muffic cups on top of the firm chocolate.

6. Melt the remaining chocolate and pour over the peanut butter. Spread to edges of cups.

7. Refrigerate for a few minutes and then enjoy (or eat it as is without making the top firm).

It may not look as nice and neat as a Reese's Peanut Butter Cup, but it tastes better and is better for you. Only 4 ingredients, not 15! You really only need one because it's so rich =)

Enjoy =)



Rosemary Potatoes.

I started making Rosemary Potatoes about a month ago and I'm hooked. They're so delicious that I wanted to share it with my readers!

Ingredients:

• Organic potatoes - red is the preferred but I've tried this on all types and it still tastes amazing! (this is on the list of high pesticides if not organic)
• Rosemary (fresh or dried)
• Garlic Salt (optional)
• Italian Seasoning (I use the Publix brand)
• Oregano (fresh or dried)
• Turkish Seasoning (I buy this at Penzey's Spices...it's amazing but optional)
• Garlic - fresh (2x any other ingredient)
• EVOO

When I made it yesterday, I used 3 small red potatoes and 1 large russett potato.

1. Preheat the oven to 450° F. 
2. Chop up the potatoes in 1/4-1/2 inch slices (or whatever size you want) and place them in a large mixing bowl.
3. Chop the garlic finely and add it to the potatoes. I used an entire head, but use it as you like (I love garlic!).
4. Add EVOO to get the mixture going
5. Then start adding the seasoning as you choose (I just eye it)
6. Use at least 1 1/2 tbsp of rosemary (hence Rosemary Potatoes)
7. Use your hands to mix the potatoes and make sure the seasoning applies (the EVOO acts like the glue)

      8.   Place the potatoes on a flat cooking sheet and place in oven

      9.   Bake for 45 minutes

Enjoy with ketchup (one without High Fructose Corn Syrup =)) 

Oatmeal Raisin Cookies

I've made so many cookies in my life because I love baking! Today, though, I think I made my best so far. My hubby agreed. It was the best, most moist oatmeal raisin cookie I've ever tasted. I mean WOW!!! Seriously. I wish I could give one to you right now.

Since I can't, I'll give you the recipe so you can make this delectable cookie yourself.

Ingredients:

• 1 cup (2 sticks) of Smart Balance EVOO butter, softened
• 1-1/2 cup organic cane sugar
• 1 organic egg
• 1 tsp vanilla
• 1 cup whole wheat flour
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp of sea salt or Himalayan salt
• 3 cups of uncooked rolled oats
• 1 cup of raisins

1. Preheat oven to 350ºF
2. In a large bowl, mix softened butter and sugar until creamy. Add in egg and vanilla. Mix well.
3. Combine flour, baking soda, cinnamon and salt into mix. Stir well. Stir in the oats and raisins.
4. Drop the dough in tablespoons onto a pan. Bake the cookies for 10 to 12 minutes. Take out and cool.
5. Eat and enjoy the most delicious cookies ever!!!

I made bread from scratch!!!

I'm so excited right now because after quite a few hours, I finished my first loaf of 100% whole wheat bread from scratch and it was delicious!!!

Here's what I did:

Mix 1 cup of 100% whole wheat flour, 1 cup of warm water and 1 packet of organic dry yeast (I used Rapunzel Rize, because I really like that brand). Stir these ingredients and let it rise for 30-45 minutes in a warm place (this is the first of the waiting game).

After pre-mix has risen, mix 2 additional cups of flour, 2 tbsp EVOO, 2 tbsp organic cane sugar, 1-1/2 tsp of sea salt of Himalayan salt. Knead dough and let rise again for 1-2 hours.

Knead again and form into a loaf. Drop it into a greased pan. Let it rise again until it doubles in bulk, about 1 hour.

Bake at 350ºF for approximately 1 hour or until golden brown. Smell the wonderful scent of a fresh loaf of bread that you just did from scratch and remove from the oven. Let it cool 5 minutes and remove from pan.

Cut and enjoy!!!

First time cooking: Duck

I just posted my first time cooking duck. Well, my husband grilled it, but you'll see =)

Check it out at www.SimplyJenelle.com and follow the "New Recipe" links. Enjoy!

Cinnamon Honey Flatbread

This is my very own creation so play with it!

 

Ingredients:

• Honey (locally grown is very important!)
• Organic raw sugar crystals or brown sugar
• Ground cinnamon
• Nutmeg
• 1 cup 100% Whole wheat flour
• Water
• EVOO (extra virgin olive oil)

Heat oven to 400 degrees. Begin by mixing 1 cup of whole wheat flour with about 1/4 cup of water to start off. Add 1 tbsp of EVOO. Mix those ingredients well. This is actually the recipe for unleavened bread. Feel the consistency with your hands. Mix more water if it's too dry or a little more flour if it's to moist.

Then, add 1 cup of raw crystal sugar. Blend evenly. Get that rolling pin out and start rolling. Make sure to put flour below the mix so it doesn't stick to the cutting board or whatever you're using. Once you've finished rolling the dough thinly, add the cinnamon, nutmeg and honey. Add as much or as little as you want. This is your chance to be creative! Bake for 20 minutes. You may leave it in longer if you want it crispier like a pita. It's up to you.

 

Cool it down a bit then serve and enjoy! This is a delicious and healthy dessert for the family :)

My Homemade Soup.

I've been asked repeatedly to post my recipe for my vegetable soup. To backtrack for a quick second: I hate soup. I know it sounds terrible, but it's true. It wasn't until I tasted this soup and tweaked it to spices and ingredients I loved, that I began to like soup.

So here it is:

Ingredients:
- 1 box of veggie stock (I prefer Swanson's but Progresso was on sale)
- 1 box of organic chicken stock
- 2 tbsp extra virgin coconut oil
- 1 tbsp extra virgin olive oil
- 1 head of garlic
- 1 bahl of garlic
- 1 red onion
- 1 beet
- 2 shallots
- 2 carrots
- 1 lemon or lemon juice
-1 small bag of shitake mushrooms
- sea salt or himalayan salt
- pepper
- Bragg's Liquid Aminos
- 5 stalks of celery (I didn't have any this time around so I added broccoli)
- 2 cups of broccoli (I used everything you see in the picture)
- 1 cube of Goya seasoning (spanish cube of seasoning)
- Lean organic chicken (optional)

Step 1: Melt the oils and stalk

Step 2: Saute all veggies with seasoning cube
Step 3: Season chicken with salt and pepper and saute separate or with veggies
Step 4: Let all ingredients boil, then put in broth; let simmer for 30 minutes on med/high
Step 5: Add whole lemon or lemon juice, salt, pepper and liquid aminos
Step 6: Enjoy!