Homemade Vanilla Bean Yogurt

About two years ago, I convinced Richard that if I got a yogurt maker I would definitely, for sure make homemade yogurt every week! I have used it once... and I didn't end up eating any of the yogurt.

Turns out home made yogurt maker is like home exercise equipment, decorative and a place to hang your clothes that you're too lazy to put in the hamper. Well, yesterday I filled the hamper, did my laundry and pulled out the yogurt maker to give it another shot. And boy was I blown away.

Please note: the home exercise bike is still functioning as an expensive clothes hanger. But when I look at it, I do feel skinnier.

Speaking of skinnier, low fat yogurt, especially of the homemade variety is a great, low calorie source of protein that can actually help reduce belly fat... and my version has no added sugar unlike the store bought versions! So here's how you can make it yourself AND make yourself skinnier, without getting on that damn exercise bike.

Homemade Vanilla Bean Yogurt

Ingredients:
6 cups of 2% milk (you can use whatever kind of milk you would like.... most recipes call for 1/2 gallon, but then you have leftover cultured milk that you have to throw away. I don't like to waste)
3/4 cup store bought, plain yogurt
1 vanilla bean pod
2 tablespoons powdered milk


Method:
In a saucepan over medium heat, bring the milk and the split open vanilla bean pod to a boil (180°F degrees.) Take care not to let the milk scald by stirring it every few minutes. Immediately remove the pan from the heat.

Place the end of an instant-read thermometer in the pan of milk. When the milk has cooled to lukewarm (110°F), in a bowl, combine about 1 cup of the milk and the yogurt and stir until smooth. Then, stirring constantly, slowly pour the mixture back into the pan of warm milk. Remove the vanilla bean pod and stir in the powdered milk, which makes the yogurt thicker.

Pour the milk-yogurt mixture into the containers of a home yogurt maker and process overnight or about 8 hours, according to the manufacturers instructions. Serve warm the next morning, or cover and refrigerate before serving. Store the yogurt, tightly covered, in the refrigerator for up to 1 week. 

Top with honey, berries, nuts, cacao nibs... whatever your heart desires!

Enjoy!!

Gingerbread Chai Protein Shake

Two things about today:

1. I am beyond tired because poor Penelope (mutt #4 out of 6 currently residing in the Keith house) was up all night with a double ear infection and terrible allergies...resulting in yours truly being up all night cuddling with poor Penelo-puppy. That was not an enjoyable vet visit this morning. Ugh.

2. I am sick of summer. I wish it was fall. That's all.

So, that said, all that I needed today was a yummy, cozy, fall sort of drink to give me little pep in my step. Since I am really sick of my normal afternoon coffee shake wake me up, I decided to give this gingerbread chai shake from GOOP a try. It has been on my TO MAKE list since before last fall and before the whole "conscious uncoupling" fiasco made me reconsider ever reading her blog again. Though, I will say that I really wish I had made it sooner because it may be my new absolute favorite thing!!

There's no added sugar, lots of protein, and the perfect amount of caffein for an afternoon pick me up!

Gingerbread Chai Protein Shake

Ingredients:

1 cup of brewed rooibos chai tea

1/3 cup coconut milk (I used light coconut milk to avoid the super high fat content. You could also use almond milk, but it will turn out much less creamy)

2 tablespoons almond butter (I used Justin's Maple Almond butter. SO. GOOD.)

1 scoop of vanilla protein powder

1 teaspoon cinnamon

2 teaspoons ground ginger

Method:

Combine all ingredients in a blender and blend until smooth. You could also let the tea cool and add some ice for a frozen shake!

Enjoy!

Carb-free, Guilt-Free, Taste-full Eggplant Pizzas

Ok, this recipe was so delicious that I didn't even stop stuffing my face long enough to take a photo! (Rich took an embarrassing photo of my stuffed face that shall remain unpublished.) Fortunately for me, that gave me the perfect reason to make it again today! I'm a little obsessed...

As I said yesterday, Rich and I are trying to eat healthier for our upcoming vacation(s). Well, I am eating healthier and since I usually make the dinners in this family.... Rich is getting into bikini shape too! Next up, couples waxing. Butt (yup, I did that) as I've mentioned, when I decide to eat healthy, all that I want to eat is pizza. Quite honestly, all that I EVER want to eat EVER is pizza. 

I am a big fan of the Pinterest famous cauliflower crust pizza. It's absolutely delicious, but it is SO much prep work. Anything that requires a food processor is a pain in my ass, which makes me a pain in Rich's... it's a rabbit hole of pain. So, I like to stick to kitchen appliances that require very little cleaning. And while the zucchini pizzas I have seen floating around the internet look really yummy, they are way to small. I mean, I need to mush two of them together to make them "bite size!"  So, no. Then, I remembered Julia Child's eggplant pizzas! 

Tranches d'aubergine a italienne. A' perfecto is what I call them. They are so easy and so delicious!I actually really dislike eggplant! (Please note that I did not say "hate" eggplant because I save that word for foods like salmon.) But, it's true. Eggplant is not something that I usually reach for in the kitchen. But, I think I have finally found an reason to show it a little love. 

Now, even though this recipe is from Julia Child (after all, the best are other people's), I made this my recipe my own... which you should do, too! I had some extra mushrooms in the fridge that I sautéed and put on top and I also added some kalamata olives and fresh basil. 

Ingredients:
1 large globe eggplant
About 1 tablespoon salt for drawing out excess water from eggplant
2 tablespoons olive oil
1/3 cup grated mozzarella cheese
1/3 cup grated parmesan cheese
Fresh basil

Salt and Pepper

Hot red pepper flakes

(Again, you can add more toppings if you want to...)

Method: 
Slice the eggplant into 3/4 inch thick slices. Sprinkle with salt and let sit for about 30 minutes to draw out the excess water that makes eggplant have that awful, mushy texture. Wipe the eggplant fry with a paper towel to remove the water and all that salt. Don't skip this step or your pizzas will be wayyyy to salty!

While the eggplant is sitting, you can make the pizza sauce! (Recipe below!)

Preheat the oven to 400 degrees. Brush both sides of each piece of eggplant with olive oil and place on a parchment paper lined backing sheet. Roast the eggplant for about 25 minutes. I flipped the eggplant halfway through baking so that both sides got golden brown. 

Once the eggplant is roasted, top each piece with pizza sauce, grated cheese, and toppings of your choice and bake for another 8 minutes or so until the cheese is melted and slightly browned! Then top each pizza with fresh basil and crushed red pepper flakes! 


For the pizza sauce:
You can totally use your favorite store bought sauce, but if you are feeling fancy here is my recipe.....

1 tablespoon olive oil
2 cloves garlic, minced
16 ounces of cherry tomatoes
1 tablespoon water
Salt and pepper

Method:
Heat olive oil in a medium skillet. Add the tomatoes, garlic, and water. Cover and bring to a simmer. 

When the tomatoes are beginning to cook down, about 20 minutes, remove the skins, they should slide off easily, and dispose. Once all of the skins are removed, remove and dispose the garlic cloves and crush the tomatoes until they are smooth. 

Continue cooking, uncovered for another 25 minutes until the liquid has evaporated and the sauce is a deep red color. 

Add salt and pepper to taste.

Enjoy!!!!

Sugar-free PB & Chocolate "Milkshake"

Know this- the exact second that I tell myself I am eating healthy, the ONLY thing I have an appetite for is pizza and milkshakes. It is the truth and I am not ashamed. Buttttt with RK and I heading to the tropical paradise that is the Dominican Republic in just over two months (it's really closer to three... but who's counting....) I have to get ready for the 6 (yes, 6) new bikinis that I just ordered in anticipation! So, milkshakes and pizza out... healthy options in!

Last night I made the most delicious eggplant "pizzas" which will be coming to a blog near you very VERY soon.... but for now I will treat your taste buds with this pretty much calorie free "milkshake."

No, I am not kidding.... it is actually almost no calories. Only 64 calories to be exact (140 if you add the peanut butter) which is AMAZING and totally bikini appropriate!

Ingredients: 
2 cups unsweetened almond milk
2-3 heaping tablespoons unsweetened cocoa powder
2 tablespoons all natural peanut butter (the kind that is ONLY peanuts)
8 drops liquid stevia
1-2 cups of ice

Method:
Throw these few ingredients in a blender, blend until smooth, and voila! That's it!
A totally guilt free chocolatey treat!