Category: Healthy

Maple Walnut Almond Butter

I was in Vermont recently, the maple syrup capital of the U.S., where I purchased a jar of maple walnut peanut butter, which quickly disappeared.  Before I tossed out the empty jar I checked the ingredient list and saw that it contained just a few ingredients – peanuts, maple syrup, walnuts, and salt.  Easy enough to make I thought, but since I’m more a fan of almond butter than peanut butter I decided to make Maple Walnut Almond Butter instead.  The results were fantastic.

Maple Walnut Almond Butter. A delicious variation on almond butter. | QueenofMyKitchen.com Put the walnuts and almonds on a sheet pan and roast them at 400 degrees F for 8-10 minutes until they are slightly toasted.  Check the oven after 5 minutes to make sure they are not browning too quickly.  I keep the walnuts and almonds separate on the sheet pan so that if one is toasting more quickly than the other I can remove them easily and return the pan to the oven until the other nuts are done.

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Roasted Garlic Ketchup

A healthy and savory alternative to mass produced ketchup with lower sodium and less than 1 gram of sugar per serving.

Roasted garlic ketchup. Lower sodium, gluten free, no added sugar. 4g of sugar in mass produced ketchup, less than 1g in this. Great shrimp cocktail sauce.Once you try Roasted Garlic Ketchup it’s highly unlikely you will ever buy ketchup at the grocery store again. It’s so simple to prepare and you won’t believe the difference it makes in the way your food tastes. There is none of that harsh tang and excessive sweetness you get with store bought ketchup. It is simply the essence of tomato with a few savory additions that heighten the natural tomato flavor. It’s great on burgers and fries but also makes a delicious cocktail sauce for shrimp (just add horseradish if desired) and is a great base for barbeque sauce too. Pretty much anything you’d put store bought ketchup on will taste better with this as a condiment. And it’s a lot healthier too. It’s no secret that most ketchup is made with high fructose corn syrup – a refined sweetener that is unhealthy to consume. More and more food companies are replacing high fructose corn syrup with less refined, more natural sweeteners, yet it’s still found in most mass produced ketchup. All the more reason to make your own! One tablespoon of this ketchup has less than 1 gram of sugar versus 4 grams of sugar in your typical store bought ketchup.  It also has 50% less sodium.  Once I discovered this recipe I started buying the 6 oz. cans of tomato paste by the case at my warehouse store. Since the rest of the ingredients are, for the most part, pantry staples, I almost always have what I need on hand to make this.

Ingredients need to make Roasted Garlic Ketchup

You probably already have most of what you need to make Roasted Garlic Ketchup in your pantry right now.

Olive oil being drizzled over a head of garlic.

Drizzle olive oil over the head of garlic before wrapping it up in aluminum foil. Some recipes will tell you to slice off the top of the head of garlic prior to roasting. This isn’t necessary. The garlic roasts just fine left intact so I eliminate this step to simply the recipe.

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Black Bean Salad in Pepper Cups

Black Bean Salad in Pepper Cups

The right balance of colors on a plate can rouse the senses before even the first morsel of food is put into your mouth. We taste with our eyes first. Black Bean Salad in Pepper Cups is a perfect example of how just seeing a dish can fire up your taste buds and ready them for a delicious meal.  (Check out this short article on How Color Affects Your Perception of Food.)  Whenever I’m serving an entree that’s lacking in color I can always count on this salad’s bright and vivid ingredients to make an otherwise bland looking plate come alive.  Using the peppers as a serving vessel provides an extra pop of color and makes beautiful presentation. (more…)

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