Category: Eating Well

This 30 second Hack will infinitely improve your Sandwiches

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amirali-mirhashemian-1377424-unsplashImage credit: Photo by amirali mirhashemian on Unsplash

 

Whether peanut butter and jelly is your jam or a beautiful turkey, ranch, and swiss; this 30 second hack will transform your sandwich eating experience. If you are like most Americans you’ve abandoned the buttery soft white bread for a more nutritious and arguably drier whole grain variety.

This new bread often leaves much to the imagination by means of softness. I have the hack of the century for you. Your Microwave.

That’s right in under 30 seconds you can transform that dry grainy wholemeal bread into the super soft and chewy bread that you remember.

How to do the hack:

Take two slices of whole grain bread

Place them one on top of the other on a paper plate

Microwave 10-15 seconds

Flip the stack over

Microwave 10-15 more seconds

Allow to cool for a few seconds

That’s it, my number 1 hack to turn dry whole grain bread into super soft, chewy bread.

 

 

Disclaimer: This post contains affiliate links. Simply Sooney blog receives a small referral bonus when you purchase using the links. Thank you for supporting my dream!

Quick Einkorn Hamburger Buns

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We usually just lettuce wrap our burgers, but today I was feeling adventurous and decided to finally try and tackle hamburger buns. These are super simple to make. Only use a few ingredients and can be on your dinner table in less than an hour and a half! These buns are strong enough that they will not fall apart like some gluten free brands I have tried. You will truly enjoy being able to use a bun again!

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QUICK EINKORN HAMBURGER BUNS (also yummy on their own as rolls)

1 cup warm water

3 tbsp milk, I use raw

2 tsp active dry yeast

2 1/2 tbsp organic sugar

1 large egg beaten

4 – 4 1/2 cups Jovial AP einkorn flour

1/2 tsp salt

3 tbsp softened butter

1 egg yolk for egg wash

Combine water, yeast, milk and sugar. Let sit for 5 minutes. In the kitchenaid mixer put 4 cups of einkorn flour and salt. Cut in the butter. Add the beaten egg to the yeast mixture then pour it in the flour mixture. Start the mixer on a slow speed, using the dough hook, gradually increasing the speed until all of the flour and water are combined. Check consistency. I found that mine was sticky so I added 1/2 cup more flour and beat it again. Put the dough in a large bowl with a plastic bag over top in a warm place and let rise for 1 hour.

After the dough has risen, knead it only briefly on a floured board. Separate the dough into 12 even balls and place on a baking sheet with parchment paper. Brush with egg yolk.

Heat oven to 400 degrees and when hot place rolls in. Bake for 15-20 minutes.

Allow to cool for 20 minutes before slicing.

Healthy Oatmeal Raisin Einkorn Breakfast Cookies

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Good morning all!

Cookies for breakfast? Why the heck not! These cookies are high in protein and whole grains while being low in sugar. So go ahead make a batch and your kids will love you! You will love how full they stay all morning!

Healthy Oatmeal Raisin Einkorn Breakfast Cookies

5 tbsp butter, softened

1/4 cup organic brown sugar

1/4 cup organic white sugar

1 large egg

1 tsp vanilla

1 cup einkorn flour

1/2 tsp baking soda

1/2 tsp Himalayan salt

1 tsp cinnamon

1.5 cups whole oats

1/2 cup seedless raisins

Directions:

Cream butter and sugar, add in egg and vanilla. Mix in flour, baking soda, salt and cinnamon, mix well. Add in the oats, mix well, then add the raisins and mix a final time. Divide your dough up into 9 cookies. Bake at 375 for 10-15 minutes until the bottoms are light golden.

Happy Breakfast!

Tip: if you forget to set your butter out, it only takes 10 seconds in a 700 watt microwave to soften it.

Nutrition Facts
Servings 9.0
Amount Per Serving
calories 234
% Daily Value *
Total Fat 8 g 13 %
Saturated Fat 4 g 22 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 41 mg 14 %
Sodium 218 mg 9 %
Potassium 79 mg 2 %
Total Carbohydrate 37 g 12 %
Dietary Fiber 3 g 11 %
Sugars 17 g
Protein 5 g 9 %
Vitamin A 5 %
Vitamin C 0 %
Calcium 1 %
Iron 8 %

Simple Balsamic Vinaigrette Dressing and Dipping sauce

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I have a quick and easy dressing and dipping sauce for yall!

 

Simple Balsamic Vinaigrette Dressing and Dipping sauce

2 tbsp olive oil of choice

1/2 c Kraft Zesty Italian Dressing

1/4 c Kirkland aged balsamic vinegar, it has a sweeter flavor

2 tbsp raw honey

2 tsp minced garlic, I use the jar kind

In a skillet heat the oil, add the rest of the ingredients. Reduce for about 3-5 minutes until the vinegar aroma no longer causes you to choke when you taste it. Lol vinegar….

Allow to cool for use as a salad dressing or serve warm as a dipping sauce when you overcook your chicken 😉

Hey I’m not perfect ^-^

Mexican Salsa Verde-Vegan

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Super simple blender recipe for you. It is the same salsa verde that you can get in most Mexican restaurants here in Texas. My version is not too spicy, though you can make it more spicy depending on how many chiles you put in. The best part? This only takes about 5 minutes and has only a few ingredients!

Mexican Salsa Verde

2 small avocados

1/2 small white onion

1 jalapeno with seeds, you can also use serranos and use more if you want it hotter

10 sprigs of cilantro

2 tomatillos

1/2 cup water

1/2-1 tsp salt

Cut the ingredients into large chunks. Toss all the ingredients into the blender and puree until smooth! That’s it!

This goes very well with all tacos, tostadas, flautas, chips, and whatever else!

 

Healthy Pumpkin Einkorn and Oatmeal Bread

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It’s that time again. Yep! Pumpkin everything! So to honor the upcoming season I have made a pumpkin bread. This bread uses einkorn flour and whole rolled oats to achieve a moist and perfect bread.

Healthy Pumpkin Einkorn and Oatmeal Bread

Wet:

1 can pumpkin (I used aldi this time)

3/4 cup sugar (I found a great brand called Morena that is $2 for 4lbs of non-gmo sugar)

2 eggs

1/3 cup nutiva refined coconut oil, melted and cooled

2 tsp vanilla

Dry:

2 cups einkorn flour

1 cup whole rolled oats

1/2 tsp baking soda

1/2 tsp himalayan salt

1 tsp baking powder

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg (freshly ground is preferred)

In the kitchen-aid mixer or a large bowl blend the wet ingredients well, add the dry and blend until smooth. Heat oven to 350. Spray a bread pan with coconut oil spray. Pour batter in the pan and smooth the top out.  I like to top the bread with some rolled oats or shelled pumpkin seeds ( the green parts)

Bake for 1 hr 10 to 1 hr 15 minutes or until a toothpick comes out clean.

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Nutrition Facts
Servings 12.0
Amount Per Serving
calories 223
% Daily Value *
Total Fat 8 g 12 %
Saturated Fat 6 g 30 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 31 mg 10 %
Sodium 168 mg 7 %
Potassium 42 mg 1 %
Total Carbohydrate 29 g 10 %
Dietary Fiber 3 g 12 %
Sugars 13 g
Protein 5 g 11 %
Vitamin A 83 %
Vitamin C 1 %
Calcium 4 %
Iron 11 %

Mexican Restaurant Style Shrimp Cocktail with Vegan Option

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This is a pretty easy one for you guys. I really like to eat this to help top up on my veggies. This shrimp cocktail is almost exactly like they sell in mexican restaurants here in Texas and it a great way to eat a bunch of raw veggies. This will serve two people, but I’m a Texas so I usually eat it all myself, so plan accordingly if you are feeding a Texas sized crowd.

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Shrimp Cocktail

Serves 1-2

3 roma tomatoes, diced

1/2 white onion, diced

1 jalapeno, finely diced

a small handful of cilantro

juice of 1/2 a lime

tabasco sauce to taste I use probably 1/2 tsp

ketchup a bunch of it

6oz cooked frozen shrimp, thawed (leave out for vegan:) )

1-3 avocadoes

Dice up all of the veggies in a large bowl, minus the avocado. Squeeze the lime juice and shake in your tabasco. I usually give the tabasco a few good shakes because I like it spicy. Then add the shrimp. Next ketchup, use any brand you like, but I always use Heinz from Costco. You want the mixture to have enough ketchup that the cocktail looks nice and saucy but not too much. Top with sliced avocadoes and serve with tortilla chips

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Best Ever Einkorn Chocolate Chip Cookies V.2

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Best Ever Einkorn Chocolate Chip Cookies V.2

Cooking time 11-14 minutes

Oven temp 375

Yields 12 cookies

Ingredients:

6 Tbsp organic salted cream butter, softened

3/4 cup organic cane sugar

1 tsp organic vanilla

2 tsp black-strap molasses (mine has 70% DV of Iron per tbsp)

1 large pasture raised egg

1 1/8 cup einkorn all purpose flour

1/4 tsp aluminum free baking powder

1/2 tsp baking soda

1/2 tsp Himalayan salt

1/2 – 1 cup dark chocolate chips (depending on how much chocolate you like in your cookies, I used 3/4 cup of Costco’s chocolate chips)

Directions:

Cream butter and sugar together in a stand mixer or using a hand blender in a large bowl on low. Add in vanilla and the egg. Blend mixture together lightly

In a separate bowl whisk together einkorn flour, baking powder, baking soda, and salt.

Slowly mix the dry ingredients in with the wet.

Blend until you do see any clumps of flour.

In a preheated oven 375 degrees, cover a flat baking sheet with parchment paper. Using a cookie scoop or a tablespoon, drop cookies onto pan.

Bake in the oven for 11-14 minutes. Cookies will look like they aren’t completely done in the middle. Allow to cool for 5-10 minutes (if you can wait that long) the centers will lower a bit leaving you with perfect beautiful cookies!

Scrumptious Pumpkin Pie with Einkorn Crust

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This recipe is so good and so healthy IMO you could eat it anytime of day or night. And believe me I have! I have no qualms about eating a slice of two of this pie at 2am and I think you might agree.

 

Einkorn Crust

1 ⅓ cup all purpose einkorn flour

¼  tsp Himalayan salt

6 tablespoons very cold Kerrygold Salted butter (Leaf lard will also work for my Paleo peeps)

A few tablespoons very very cold water

 

In your food processor add flour salt and butter. Pulse until you get a sandy texture add in the water and blend until a dough forms about a minute or two. You use very little water so absolutely no more than ¼ cup. Probably 3 tbsp should do.

 

Note* I have a Ninja blender with food processor attachment, I use the plastic blade for this and mix my dough on the dough setting.

 

When the crust dough is done roll it out into a circle on a floured board. Lay it over a buttered glass pyrex pie dish (9.5in). Then just press the dough into the dish gently.

 

Filling

2 whole eggs and 1 yolk, beaten.

1 can Libby’s pumpkin (other brands have not produced as consistent of results as Libby’s for me)

½ to ¾ cup organic sugar (I use ¾ and it’s pretty sweet)

1 cup of the thick portion of Thai Kitchen full fat coconut milk. You can refrigerate the can to get it to separate

1 tsp cinnamon

½ tsp ground ginger

¼ tsp ground nutmeg (I grind mine fresh using a micro grater)

½ tsp Himalayan salt

 

Beat the eggs, then add all other ingredients and mix until smooth. Pour into unbaked pie crust.

 

Place the pie into a 425 degree oven for 15 minutes then reduce the temperature to 350 and continue baking for 1 hour. A toothpick should come out clean on the edges and mostly clean in the center of the pie. Allow to cool completely before cutting. I like to refrigerate the pie for about three hours before eating.

*I am going to make another pie this weekend so stay tuned for photos!

FRI-YAY CLEAR THE CUPBOARD MEXICAN CHICKEN AND VEGETABLE SOUP WITH VEGAN OPTION

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FRI-YAY SOUP

Fri-yay clear the cupboard Mexican chicken and vegetable soup with vegan option

2 chicken breasts
1 Tbsp. chicken bouillon
2 Tsp salt
2 cups water
Pressure cook on poultry 20 minutes
Shred in kitchen aid mixer
Omit this step completely for vegan

2 zucchini roughly chopped
6 carrots mine were thin you could use four fat ones roughly chopped.
2 sweet potatoes. Peeled roughly chopped. (I used one red yam and one Korean yam. Regular potatoes also go well, but my husband is allergic so I have to use yams.)
1 jalapeno
1 white onion small to medium size
1 cup corn
½ tsp chipotle powder
1 tsp salt
1 tsp granulated garlic
1 small can tomato sauce
1 can diced tomatoes with liquid
4 cups water

If doing vegan version add 2 tbsp. vegetable bouillon, a can or two of drained and rinsed black beans or navy beans, and additional salt to taste.

Place all ingredients into instant pot pressure cooker and push soup button adjust the time to 10 minutes. Quick release pressure and add ¼ cup torn cilantro leaves as a garnish.

Can be served with carb of choice including tortillas, bread, or rice.

Fresh finely shredded green cabbage would also go nicely.
* You can use anything you have in the fridge really, so bell peppers, asparagus, green beans, white potatoes, kale. It’s all good here