Friday, March 4, 2016
Monday, February 22, 2016
Ginger Berry Blast Smoothie
Good Morning! Today's recipe is going to be different than what you're used to seeing here on Coffee & Kahlua.
My husband, Matt and I have been transitioning to a healthy lifestyle change. We both are morbidly obese and are now in our mid 30s so the time is now. This means the blog from here on out will be a little lighter and healthier with a lot more smoothie recipes I create. Which is exciting to me, and hope it is to you too!
I'm the kind of girl who gets bored with everything after awhile and since I was killing my metabolism every morning by not eating I needed to try and find something that gave my body fuel and also wouldn't be the same ol same ol. I'm a Gemini, we need newness! LOL!
Well smoothies seem to be a good option for me because they give me a chance to be creative and come up with new recipes all the time. I have a few other recipes posted on my Instagram @goddessmelody if you'd like to follow me there. Here's my breakfast today. Its got a very nice kick of ginger which I love but you can always adjust to suit your own taste.
Enjoy!
1 Cup Kale
1 Cup Spinach
1 Tbsp Fresh Grated Ginger
1 Cup Raspberries
1 Scoop Lo Carb Protein Powder
1 Cup Don Francisco's Hawaiian Hazelnut Coffee
Wednesday, December 9, 2015
Banana Chocolate Chip Cookies
Recently my husband asked me to make him banana bread. I was a little surprised because in the 14 years I've known him I don't remember him being a big banana bread fan. As a matter of fact I don't remember him being a fan of bananas at all. So I asked him where his newly found interest in bananas came from (he also bought some banana/chocolate cookie mix a few months ago and liked it so much he bought 3 more boxes for a rainy day) and he replied "I've always liked banana bread". I was a little surprised because like I said, I simply don't remember him being interested in bananas. He also has been asking for chocolate chip cookies. He knows at this time of year i am busy baking away so its the perfect time to ask ofcourse.
So on our next shopping trip I had him pick up whatever chocolate chips he wanted and some others too because I like to experiment. I think most people who spend a lot of time cooking and baking like to experiment. I've really never met a culinary lover who wasn't creative come to think of it.
Well I went to make Matt some banana bread yesterday and realized I had thrown away my bread pan before we bought this home earlier this year, and never replaced it. So there I was with all my ingredients prepped and ready to go. Now I'm not usually that brave when it comes to baking. Baking scares me most of the time because it is so precise and if you've followed my blog long enough you'll remember my recipes are usually me eyeing amounts and coming up with things in a hurry so no recipe following Lol. That's just how I roll. I'm not a "By the book" chick.
Anyways, I decided to combine Matt's banana bread & chocolate chip cookies and create these. I know they've been done before but true to myself I didn't follow a recipe for them. I simply took the basics from the chocolate chip cookies, added banana's, and cut down on the sugar and butter. They came out soft, moist, and almost bread like.
Matt loves them! So mission accomplished. I hope you all enjoy them as much as we are.
Banana Bread Chocolate Chip Cookies
2 Eggs
1 stick Butter
1 cup Granulated Sugar
1/4 Cup Dark Brown Sugar
3 ripe Bananas
2 cups of All Purpose Flour
1tsp Baking Soda
1/4 tsp Salt
1 tsp Vanilla or Almond extract (I used half of each)
1 cup Chocolate Chips
Directions
Preheat oven to 350°
Line cookie sheet with parchment paper
Take butter and sugar and mix well
Add eggs & bananas slowly on low setting until they are mixed well.
Slowly add flour, salt, & baking soda until they just mix together and then add vanilla or almond, chocolate chips and blend well.
This mix is very moist so you won't be able to roll into balls. Just use a spoon and drop onto parchment paper covered cookie sheet.
Bake cookies for 13 minutes or until they are a light golden brown. Let cool on rack for 20 minutes and then remove from parchment paper.
DO NOT TRY TO REMOVE FROM PAPER BEFORE COOLING.
The cookies are so moist they will more than likely break apart if you do try to remove too soon.
XOXO,
Melody
Tuesday, April 21, 2015
Green Veggie Casserole
Happy Tuesday Coffee & Kahlua readers!
Its been way too long since I posted a recipe.
I've been in the home-buying process for months and between boxes, paperwork, a slip and fall at the old house (which makes me even less useful then i was) and trying to get this house unpacked and un-spidered/un-mosquitoed, I have been completely overwhelmed. Thankfully my husband is just as motivated as he is handsome, so its coming along slowly but very much nicely.
This recipe is my own creation but was largely inspired by my best friends spinach casserole that I have loved for years. Like with every recipe i find that I love, I always want to make it my own. And for me if I'm making a casserole with veggies instead of meat...I want LOTS of veggies & even more flavor of course.So I pulled out my veggie drawer and used almost all of what was in there.
Prep Time: 25 minutes
Cook time: 30 minutes
Ingredients
Cheddar Jack Cheese - 1/2 Cup
Parmesan Cheese - Just enough to sprinkle on top
Spinach - half a bag
Green Bell Pepper - 1 whole chopped
Yellow Onion - 1 whole sliced/chopped
Asparagus - Half a bunch cut in half or chopped
Mushrooms - 1 box of pre-washed sliced
Balsamic Vinegar - about 4 tbsp
Unagi Sushi Sauce - 2 tbsp
Butter or Margarine - for saute'
Directions
Preheat oven to 350 degrees.
Melt butter in medium frying pan and add chopped asparagus, onions, and bell peppers. Sautee' on medium low until asparagus is soft but not mushy.
Meanwhile start layering your half bag of spinach, mushrooms & cheese to a casserole dish of your choice. Keep in mind that spinach shrinks when its cooked, I used a smaller one. An 8x10 rectangle.
Add balsamic to sauteed veggie pan and let bubble 2 minutes.
Add Unagi sauce to pan and turn to medium heat for 1 min stirring constantly.
Add contents of pan to casserole dish and mix it up. Sprinkle Parmesan on top and bake for 30 minutes.
Let cool for about 20 minutes & Enjoy!
Wednesday, February 4, 2015
Lets Get Personal
I have no recipes for you all today.
This will be on a more personal level. I'm going to try and post more often and since my life as a Mom of 4 & Wife of 1 is so crazy sometimes it just feels like I should be adding more of my life and my personality on this blog.
Why not right!?
I mean, I am super active on Facebook and I connect with my fans through a more personal level there.
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