Bring it 2015! Crazy Cool Are Ready!

Adios to 2014!  Well almost. We have been reflecting on 2014 and sharing our significant moments of the past year. One being this great collaboration and absolutely crazy and cool blog we started. Thank you for being a part of it and sharing in our fun and our food. 

For our final entry of 2014, we want to share with you resolutions of a dietitian and a chef.  We are pretty excited for the next 365 days and cannot wait to see what unfolds. 

      

 

So usually I don't do "New Years resolutions," because I always looked at them as something I needed to change about my life.  This year I have changed my thinking and instead of things I need to change and have to do, I am looking at them at things I could make my life easier and happier. 

 

Resolution #1 Figure out my food sensitivities:

 

When I was in college I had all kinds of issues with my stomach and was later diagnosed with IBS.  I took it very serious for about 6 months and then slowly went back to my old food diet.  I would know in the back of my mind that if I ate something that I wouldn't feel the best but never really pin pointed anything to take out of my diet.  In the past couple years, my stomach issues have became more promenient and through trial and error I have eliminated some foods and beverages.  I have been to the doctor to rule out celiac diesease, but still need to figure out what foods are making me feel sick so that I can alter my food diet.  I have been in denial about doing a FODMAPS diet just because I know I work with food everyday and think of the limitations it might have.  Recently I have changed my thinking and think this is my opportunity to feel better and get even more creative with recipes.

 

Resolution #2 Add more water into my diet

 

I heard somewhere that when you tell yourself to limit something, it triggers something in your brain

to crave it even more, instead you want to add healthy foods to your diet and you will eventually not even want the processed/ unhealthy food and beverages.  So instead of my usual "stop drinking soda," I am going to add in more water to my diet.  By adding more into my diet, hopefully I won't crave and want those unwanted sugary liquid calories.

 

Resolution #3 Get on a healthy and realistic workout plan

 

Again, this is more of a realistic goal.  I am the person that workouts for a reason, whether it's to train for a triathlon or run of some kind.  This mentality use to work for me before children, but now I just want to get into a workout routine that works for me.  I am not doing this to lose weight but to get more energy for my three crazy kids.  I want to be the one that tires them out at the end of the day and not the other way around.  So whether this is adding in some strength training, light running, and some workout classes, so be it. 

 

Resolution #4 Eat hot breakfast 3 days a week

 

I know this sounds like a stretch, but believe it or not we use to have hot breakfast every morning.  It has only been the past 6 months that we have stopped this tradition.  Lately it seems to be getting something out of the pantry, or some fruit and a cheesestick on the way to work/ daycare.  This is one resolution that is more of a family resolution that my husband and I have talked about for the last week.  When you start your day out with a good well balanced, non rushed breakfast it sets you up for success throughout your whole day.  Plus Carl makes a mean egg sandwich and is THE BEST way to start anyone's day. 

 

Resolution #5 Disconnect from technology more and be present more

 

This is something that I have done in the past and need to get back to.  When I am home with my family I need to put down the phone/ computer and be aware more.  Those innocent 10 minute checks on email/facebook/instagram while the kids are watching "The LEGO Movie" for the 100th time mean you are missing 10 minutes with the one's you love at the present time that you will never get back.  Social media is a blessing and curse at the same time.  It's great to know what friends and family are doing all the time but it also can bring about jealousy, hurt, and disconnect from the one's that are right next to you. 

 

I love that life changes all the time, it's great to reflect on the good, and learn from the bad, for this I want to share my favorite quote and a great one to start a new year with:

 

 

        

I am very excited for 2015 and like my friend Cool stated above, I am not really a resolution girl either. But, I like to set goals. Goals are what makes a happy life, not people or objects.  Here is to my happy life!

 

 

 

#1. I am going to focus on my joys. I spent the last week thinking about the past year and yes there were many joyous things that have happened, but more of the not-so-joyous are the ones that stick out and are remembered. I have so much joy in my life and in my heart, I am going to make a point to cherish them and make them the standouts for 2015.

 

#2. I am going to wear SUNSCREEN!  I am going to slather SPF 50 on like it is the new designer fashion. In my previous life, I worked for 3 dermatologist as a histotechnologist (a fancy name for a lab rat who processes skin tissue) and I cannot tell you the many malignant melanomas that came through our lab when I worked there. This is a serious skin cancer and I never thought that I would get it. But I did!  I had an early version and it can be treated very successfully, but I do not want to run the risk of further progression. So if anyone has self tanning recommendations, I am all ears!

#3. I am going to take 30 minutes out of my day, EVERY DAY, to write. I love writing about anything I am passionate about. During the 3o minutes, I am going to write down my joys, keep working on the book I started last year, send notes to people I care about and blog. I love getting lost in words and need to take time out of my hectic day to focus on one of my passions.  I feel this passion is one of the keys to my future and to my happy life. I am getting excited just thinking about it!


Cheers to 2015!

~Crazy and Cool

Merry Christmas!

With all the stuff that needs to be done in the next couple days, try to stop and have some fun!  Even if it is eating a bowl of salad!

And if in the next couple days life gives you lemons, make vodka lemonades!!

Enjoy your holidays, and from our kitchen to yours we would like to wish you all a very Merry Christmas!

-crazy and cool

Crazy's Coconut Christmas Cookie

 

Happy Holidays!  I am sure many of you have started, if not already, completed your holiday baking. I am a little slow when it comes to my holiday preparation. I have not purchased one gift as of right now and I also have not thought about my plans for next week. I like to be a little adventurous when it comes to the holiday (really I mean chaotic). This year, I thought I would try my hand at baking. Nothing I do is traditional when it comes to food, so I wanted to make a unique cookie to share with my tribe.

 

Welcome to the world Raspberry Coconut Macaroons!

 

I love coconut. Everything coconut. It reminds me of when my family lived in Hawaii. Just being outside smelled like coconut.  My parents would ride their bikes alongside the ocean with my sister, Kate and I on the back. Kate and I would pick up coconuts and hold them tightly in our laps on the ride home. This could be the reason I have a little bit a of ocean, sand and sun obsession (and why I may or may not enjoy the scent of suntan lotion all year around).  Our holidays were very different living on a tropical island. I remember mom putting coconut scented sunscreen on us girls and swimming on Christmas Day in sunny 80 degree weather. I remember opening presents on our patio and the coconut trees lining Waikiki Beach with christmas lights on them.  Making these cookies and eating them, really takes me back to my coconut filled memories of my youth.

 

Many of us are familiar with the traditional sweetened flaked coconut, but did you know unsweetened coconut existed?  It is still sweet and has wonderful flavor but you can decrease the amount of sugar in your recipes. You can also create coconut butter (in place of traditional butter) for your cookies. Place a 8 ounce bag of unsweetened coconut in a food processor for about 7-8 minutes.

 

 

The coconut flakes turn into this creamy butter that you will place into a mixing bowl.

 

 

To the coconut butter, you are going to add 1 cup of flaked unsweetened coconut.

 

 

To the coconut mixture, I like to texture of old fashioned oats. The more the merrier in my eyes. Add at least 1 1/2 cups of oatmeal. Feel free to go up to 2 cups if you love the texture.

 

 

Next is one of my favorite sweeteners, agave. Agave is not as sweet as honey or maple syrup, so it will not compete with the delcious coconut flavor.

 

Extracts are a great way to add more flavor to any recipe. In this recipe, I used vanilla extra and almond extract. If you wanted to change it up, substitute lemon extract for the almond.

 

 

Here comes my other favorite part, fresh raspberries. I think this is key to the recipe. You can use raspberry perserves instead of fresh, but you need to be careful with using too many fresh. There is a lot of water in fresh berries, so about 1/2 of a 6 ounces package is perfect.

 

Mash the raspberries gently with a fork.

 

Place into the cookie mixture and then you are going to fold the raspberries into the dough.

 

You do not want to completely mix it into the batter and you want it to be marbled.

 

The cookies will not spread when you bake them, so you can place them very close together. DON'T forget the parchment paper. I forgot it the first time I baked these beauties and it was a bit difficult to get them off the pan! 

 

I hope you bring the tropics into your home over the holidays with the smell of coconut in the air. I will close my eyes and feel the cool ocean breeze and sand between my toes as I dive into these cookies.

 

Mele Kalikimaka!

Raspberry Macaroons
Ingredients (30 cookies)

• 2 2/3 cup full fat shredded unsweetened coconut (one 8 oz. package) OR 1 cup of coconut butter
• 1 cup shredded sweetened coconut
• 1 1/2 cup old-fashioned rolled oats
• 1/2 cup light agave nectar
• 1 Tbsp. + 1 tsp pure vanilla extract
• 1/4 tsp pure almond extract
• 3 ounces fresh raspberries, lightly mashed or ½ cup low sugar raspberry preserves

Instructions
Preheat oven to 325°F. Line a baking sheet with parchment paper.
In a food processor, process 2 2/3 cups full fat shredded coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides as needed (this will yield about 1 cup of coconut butter).Combine the coconut butter and all of the remaining ingredients – except raspberries – in a bowl. Stir until well-combined. Fold in lightly-mashed raspberries until mixture is marbled… you don’t want the raspberries completely combined with the cookie dough.
Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out). Bake for about 20-25 minutes, or until the bottoms of the macaroons are lightly browned. The macaroons will be very soft at this point.

Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.

Adapted from:  http://www.healthyfoodforliving.com/raspberry-coconut-oat-macaroons/

 

~Crazy

 

       

UnBelizeable Shrimp Pasta

Weeknight meal on the table in less than 20 minutes?  A recipe that everyone will like and eat? Yes please!  Well lucky for you, because I have a recipe that produces delicious comfort food without producing a tinge of guilt.  

Have you been to Hy-Vee lately to see what shrimp they have?  They have some shrimp that comes from Belize, and if you haven't tried it than you are missing out.  I will tell you that I'm not a huge shrimp fan.  It's alright and occasionally I will eat it at parties but usually it doesn't make it's way into our weeknight family dinner menu.  This was the case until I tried the Belize shrimp, this shrimp is the sweetest and firmest shrimp you will taste.  They even have a frozen shrimp that is already cooked, peeled without tails on it and all you have to do is run it under cold water that taste amazing!  So if shrimp is on your menu for the holidays, check it out.  You will not be disappointed at all, just make sure it says "Belize" shrimp or ask.

 

Look at this dish.  Who says you can't have colorful food in the winter?

 

Okay first thing first, get that water boiling and cook the pasta according to the directions on the box. 

Now get the large skillet hot and add in the oil and shrimp.

While the shrimp is cooking, cut the roasted red peppers into long thin strips.  Even though the shrimp only takes one to two minutes, you will still have time to do this. 

Go back to the shrimp and flip them over so that they all evenly cook.

Add in the red peppers strips and remove from heat.

toss in the pesto and set aside.

 

One trick that I do at home, is put the spinach in the collander while I am draining the pasta. 

 

As you drain the pasta, pour it over the spinach and mix it with a spoon or tong so it equally steams the spinach.  If you like your spinach cooked a little bit longer, you can add in your spinach to the pot of boiling pasta water for the last minute before draining it.

 

Add the pasta and spinach back to the pot, and add in the pesto shrimp.

 

Divide into 4 plates or bowls and enjoy!

What cute little dinner dates I had for this meal!  And yes, they ate it and loved it.

 

Even Cyril thought the shrimp was unBelizeable!

Shrimp Pesto Pasta
Serves 4

8 oz. rotini, cooked according to instructions on box
1 Tbsp. olive oil
1 lb. shrimp, raw, peeled, deveined
1/2 c. roasted red peppers, sliced thinly 
1/4 c. pesto, prepared
2 c. baby spinach

In a large skillet over medium high heat, add the olive oil and shrimp.  Cook for about 1-2 minutes, and flip shrimp over.  Add in the red peppers and cook for 1 more minute or until shrimp is cooked thoroughly.  Take off heat and add in the pesto.  For the spinach add to the collander before draining pasta and toss to steam the spinach with the noodles.  Transfer pasta back to the pot and toss with pesto pasta. 

This pasta can be served warm or cold.

-Cool

"Wine" Down Wednesday

Who doesn't love chocolate....

Even better, chocolate with wine...

WELCOME to a special "Wine" Down Wednesday! 

 

Holidays are a perfect time of year to get creative with gift giving, preparing special meals and party planning. Cool and I have been doing all of the above and we wanted to share a fun idea for a special gift for someone or to do something special for your next holiday meal or party. Chocolate, food and wine pairings are a fun way to celebrate great food and great people in your life. Consider this idea for a gift or as an idea to wow your guests for appetizers for your holiday get together.

 

Watch this easy "How-to" video for more information on how to conduct a simple and fun wine/food tasting.

  

http://youtu.be/_lKN_ddbvqQ

 

 

 I also included a copy of the print-out I attached to each bottle of wine. This works for a gift-tag or can also be put by each place-setting on your table. I am happy to provide it to you in pdf form if you would like to print and use for the holidays!  Just send us an email, crazycoolinthekitchen@gmail.com.

 

 

Also, I am a firm believer you do not have to have a special event to do something special. Treat yourself!  Find your favorite chocolate, wine or food above and settle in for a nice evening at home during this special time of year. You deserve it!

 

~Crazy

Making it Monday: Ohhhhh-Ver Night Oatmeal

 

                 

 

If this picture of my assistant Erin does not get you excited, I don't know what will!  Welcome to the start of December and the very sketchy time between holidays. Why do I call it sketchy?  Because, from Thanksgiving to the new year can add around 7-10 pounds to your waist line. Hence, why I am posting my lofty health goals in between  the holiday and maintaining fitting into my pants. Yes, I downloaded a 30-day Buns, Guns and Abs Challenge calender and also vow to eat healthier than healthy during this time. There is nothing better than starting off the day with a warm, filling, and healthy breakfast. Make sure to put these ingredients on your grocery list and enjoy the ease of making breakfast the whole week long.

 

                  

 

All you need is a slow-cooker, the ingredients above and 8 hours of night. Place 2 cups of steel cut oats into a slow-cooker set on low. This recipe is for steel cut oats only. The other types of oatmeal will not work in this recipe.

                 

 

Mix in 8 cups of unsweetened vanilla almond milk. Feel free to use skim or 1% milk or water.

                

 

This is an important step because this also helps you stay fitting into your pants over the holidays. PROTEIN!  Protein is so important to help you stay full longer and to maintain the lean muscle mass that makes your metabolism work like a fire-burning furnace. Place 4 scoops of a low-sugar whey protein powder (I recommend using plain or vanilla flavored).

                

 

This is the next important step in this recipe that makes this the perfect breakfast...CHIA!  I believe chia is the superfood EVERYONE should be eating EVERYDAY!  For this recipe, place 6 tablespoons of chia into the hot tub.

    

 

I like to add dried fruit to the hot tub, so in this recipe I use 1 cup of fruit bits. This is a nice mixture of fruit:  apples, peaches, raisins (regular and golden-which are my favorite) and craisins. If you are not a fan of dried fruit, you can add fresh or frozen. If you use frozen fruit, microwave it for about 60 seconds and it will create a warm syrup with the fruit.

                

 

Mix it all together and slide the lid on. This is when I start to heat up my water for my sleepy time tea. But first....I cannot forget my favorite part.

           

 

My favorite addition to the oatmeal is candied pecans (or any nut you like). Place 1 teaspoon of brown sugar in a sauce pan over medium heat.

          

 

Place 1/2 cup of pecan pieces into the pan and mix untill the brown sugar melts and starts to carmelize on the pecans. This will take about 5-7 minutes. You will notice the brown sugar melting and coating the nuts.

          

 

Hellooooo, crunchy and sweet yumminess. Let cool in a bowl overnight next to the oatmeal.

         

 

When you unwillingly get out of bed the next morning, this will be waiting for you (well not this exact dish unless elves assemble it for you, which is totally possible).  The oatmeal will be cooked perfectly and top it off with a teaspoon of your candied pecans. Perfect way to start the day!  This makes a ton of oatmeal, so just take the insert out of your slow-cooker and place the oatmeal in the refrigerator. Scoop out a serving each morning and warm in the microwave for 1 minute. It is the healthy breakfast recipe that keeps on giving all week long!

 

Overnight Oatmeal

8- 1 cup servings

 

2 cups steel cut oats

8 cups unsweetened almond milk

4 scoops low-sugar whey protein powder

6 tablespoons chia seed

1 cup dried fruit

 

Place all ingredients into slow-cooker and cook on low for 8 hours.

 

 

~Crazy (about overnight oatmeal)