Three Ingredient Coconut Yogurt: Chicklets in the Kitchen Blog Post

 

Home grown peaches with homemade coconut yogurt

I have to say, the last three to four weeks I’ve pretty much blown off doing my paleo lifestyle. I re-introduced grains in the form of gluten-free bread and pizza crust, have been eating ice cream with homemade chocolate shell, and even gotten into the Reese’s Peanut Butter cups. (Peanuts are a no-no on paleo, not to mention the sugar.) Sigh.

Then I’m also stressed about the upcoming Northern Gila County Fair. I’ve introduced on-line exhibit registration and from what I can tell, it’s not being used. That means it’s going to be a lot of hands-on exhibit registration again this year. But I’ll have to input all of that hand-written stuff again, manually, into the fair database. Another sigh.

Anyway, this month I decided to do a video about this three-ingredient coconut yogurt. You can see from my face the result of eating the grains and dairy and sugar. Ugh. Back on the paleo I go. In the meantime, though, I’ll have lots of this delish yogurt to help me stay on my path. Clear skin, here I come.

 

Three Ingredient Coconut Yogurt

Hardware

Saucepan

Large Pot

2 Quart Measuring cup

1 Cup Measuring cup

3 One-pint canning jars

Tongs

Rubber Spatula

 

Ingredients

1 T/1 package unflavored gelatin

3 Cans (40.5 fluid ounces) coconut milk

4 capsules live probiotic (The more strains of probiotic the better. I used Solaray, mycrobiome probiotic, 30 billion live cultures, 24 strains. Live probiotics are kept in the refrigerated section of your local health food store.)

1/2 cup water

 

I made my first ever cooking video to show you how to do this. The video is hilarious as I made all sorts of mistakes. No matter. I think you’ll get the gist and you’ll have a laugh with me as you watch. See it here: https://youtu.be/0f-E_E41I24

Directions: See the rest here!

 

NOTE: You’ll notice that aside from canning jars, I don’t use any equipment you don’t already have in your kitchen. Canning jars are generally available by the dozen in your local hardware stores, but I know I can also find them in the local thrift shops. ALWAYS use new canning jar lids (the flat part with the thin rubber circled edge.) This is essential to making sure you get a good seal on the canning jar. (This is less critical for the yogurt.) If you’re canning fruit or vegetables or jam/jelly, you have to get a good seal to keep the food safe. The rings that hold the lids are reusable.

Enjoy that fresh tangy flavor. In addition to having it as a snack or breakfast with fruit and nuts, you can also use your yogurt in homemade salad dressings, in place of some of the mayo in your macaroni or tuna salads, as part of your pancake toppings and so much more.

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite snack or dessert to serve family or guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

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Ice Cream, Concert in the Park: Daily Blog Post

Potato Lake

Hey!

So hubby took a handful of hikers on a non-standard day hike today, meaning, we don’t usually do Saturday hikes. However, a hiking friend of ours from Phoenix heard about our Tuesday hike to Potato Lake and wanted to see it. So, he arranged a hike. I didn’t go. I was just there Tuesday and besides, there were things I wanted to do. This blog included.

Anyway, among talking to one of my brothers back east, going to the Farmer’s Market, and watering the garden, I decided to make a paleo ice cream. The base is sitting in the refrigerator right now. Why isn’t it churned and in the freezer? Because while the base of the ice cream maker is in the freezer, where it belongs, I cannot find the paddle or the motor part. Hubby and I have looked everywhere. Even places it shouldn’t be. No motor. No ice cream. Sigh. I can hold the liquid base and go to the store and buy a new ice cream maker, but I’ll have to let that base freeze for 24 hours. No ice cream for me tonight.

Payson concert in the park

Also today is the last concert in the park. The town’s Park and Rec department puts on this concert series every summer and this is the last one for the season. It’s a good band, too, so I don’t want to miss it.

That’s it for today!

Tested released January 31st and I’m pretty excited about it. You can buy it and my other books at: Apple, Amazon, Barnes and Noble, Kobo, and Smashwords, today! You can also see all my books on http://conniesrandomthoughts.com/my-books-and-other-published-work/. If you’ve read any of my books, please drop a short, honest, review on the site where you bought it or on Goodreads. It’s critical to help me promote the books to other readers. Thanks in advance.

Thank you for reading my blog. Like all of the other work I do as an author, it takes time and money. If you enjoy this Monday blog and the Friday free story and the recipe I put up on the 25th of every month, consider donating to https://www.paypal.me/ConniesRandomThought. I appreciate any donation to help support this blog.

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Banana-Loquat Smoothie: Chicklets in the Kitchen Blog Post

Banana-Loquat Smoothie

So last month I posted a coconut-lemon whip recipe which I made from meyer lemons from my daughter’s back yard tree. She also had, loquats, ripening. A loquat is a cross between a plum and a cumquat. Sweet, yellow, small (1 – 2 inch) oval shaped fruit with anywhere from 1 to 4 fair-sized seeds inside, depending on how big the loquat is.

The loquats are delicious, sweet and succulent. Unfortunately, they don’t travel or keep well so not a commercial fruit as far as I can tell. I was very fortunate, then, to get about a pint of them.

Rather than eat them one by one, I cut them in half, de-seeded them, cut in quarters, and dropped into my blender. This time of year I prefer smoothies for breakfast to juice as with a smoothie you get all of the fiber. Also, I don’t, yet, have a juicer.

Banana-Loquat Smoothie

Hardware

Cutting Board

Knife

Blender

Cup and straw

 

Ingredients

1 pint Loquats, cut in half, seeded, then cut into quarters

1 ripe banana, chunks

1 cup Almond Milk (more or less as desired thickness)

See more at Chicklets in the Kitchen.

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite smoothie to serve family or guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com

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Coconut-Lemon Whip: Chicklets in the Kitchen Post

Finished Lemon Whip

Coconut-Lemon Whip

I apologize for the lack of posts. March and April were extremely crazy for me but I didn’t forget about you. April saw me take an actual vacation, to see my daughter in southern California. We enjoyed the beach (cold!) and Solvang, CA, (hot!), and my daughter’s and her room mate’s new house. It’s small, but the back yard has producing fruit trees. One was a Meyer lemon, the lemons ripe and ready to pick. So of course, I brought home five of them. What else could I do but make a dessert?

I’m still sticking to my Paleo life-style. Whatever your eating style, there’s nothing wrong with whole, fresh food, especially straight from the tree! Fair warning, because of the coconut oil and milk, this isn’t low fat but it is “good” fat. Enjoy in moderation. It makes four 8oz, ramekins of dessert.

Paleo Lemon Curd

Hardware

Sauce Pot

Strainer

Measuring cups and spoons

Knife

Cutting board

Zester or Micro-plane

 

Ingredients

1/2 cup juice: 5 Meyer Lemons (6 or more regular lemons depending on how juicy they are.)

1 T Lemon zest

3 eggs (whole)

1/4 C Honey

6 T Coconut Oil

See the rest at Chicklets in the Kitchen.

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite dessert to serve family or guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

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Avocado Chocolate Mousse: A Chicklets in the Kitchen Post

So last month I posted about my new Paleo diet lifestyle and mentioned avocado chocolate mousse. This is a wonderful dessert that you can enjoy yourself or make for a nice dinner with friends and/or family. It’s so delicious I cannot even say. It’s rich, decadent and chocolaty, everything you want in your chocolate dessert. And no, you don’t taste the avocado at all. Even better, it’s no cook!

Serves 4.

Hardware

Blender

Knife

1 cup glass measuring cup

Measuring spoons

Rubber spatula

4 half-cup ramekins

 

Ingredients

2 large or 3 small ripe avocados

3 T cocoa

4 oz dark chocolate

1/4 cup almond milk

1 tsp vanilla (Pictured is a bottle of homemade vanilla my friend Dee gave me for Christmas. It’s almost gone. ☹)

Directions:

Melt the chocolate in the microwave (pictured) or in a hot water bath. If using the microwave, use just short heating times, 15 seconds, until the mixture melts by stirring.

Read the rest here!

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite dessert to serve guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

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Poached Pears: A Chicklets in the Kitchen Post

Poached Pears with Frozen Custard and Orange Slice Garnish Picture by Connie Cockrell

Lots has happened to me since my last post in June. July held the Payson Book Festival for which I am the director, then August is prep for the Northern Gila County Fair which is the weekend after Labor Day. Then, well, I was just tired.

But, news! In August I began eating the Paleo Diet. I love it! I lost 15 pounds in August alone. If you don’t know what the Paleo Diet is, a quick explanation is that you stop eating grains and dairy. You can Google it for a more complete explanation. I have Celiac Disease which is closely related to Hashimoto’s disease. With that, you should also stop eating sugar (well, we all should anyway), caffeine (which I gave up years ago), and raw cruciferous veg (cooked is ok). So that’s what I’ve done.

I don’t feel deprived at all, despite my strong love of anything pasta. But it was making me feel bad so, while I may make the very seldom choice to go gluten-free pasta, it’s gone! Now I eat as clean as possible (meaning organic, grass-fed meat, organic veg, organic fruit. It helps that I have my own pear, apple, and peach trees, and grow a lot of veg in my small garden.

The pears are where this blog comes in. My Bartlett pears became ripe the end of September. They’re not a soft pear. I was having my brother-in-law and his girl for supper and was thinking about dessert. At first, I thought about an avocado-chocolate mousse, (more on that next month), but then I was looking at all of my lovely ripe pears and decided poached pears would be a better choice.

Don’t get me wrong, I’m not really missing anything on my new diet, but a girl does like the occasional sweet, am I right?

Serves 4 – 6.

Hardware

Cutting board

Knife

Saucepan

Ingredients

4 pears, peeled, cored, cut into quarters or sixths

3 navel oranges, 2 juiced (1/2 cup or more if extra juicy), 1 sliced into rounds

See the rest at Chicklets in the Kitchen.

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite dessert to serve guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

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Fall is in the Air: Monday Blog Post

Goat at the Fair by Randy Cockrell

Newest News:

I don’t know about you but fall is in the air. The temperatures here have dropped and my garden looks like it. The squash is yellowing and looking sad. Same for the serrano peppers. The tomatoes, which didn’t really start producing until late August seem to have given up. I love the cooler temps, leaving the windows open to let in all that lovely cool air for sleeping.

from www.Bakerita.com

August 1st I began eating paleo. Dropping the grains and dairy caused me to lose 15 pounds over the month. September has been crazy with the fair but so far have held that loss. This week really starts the livestyle change back to paleo. The nice thing is that I don’t feel deprived at all and Pinterest has some great paleo recipes. I think I’ll try a paleo chili, no beans, which really, is Texas-style chili. I should do that and take pics for my Chicklets in the Kitchen blog. Here’s a link: from www.Bakerita.com https://www.pinterest.com/pin/512425263837837014/

With the Fair in full swing and dealing with the aftermath, I haven’t had time to edit Tested. I’ll pick that up this week. I’m shooting for an October release. The cover designers are working on the cover and I’ll share as soon as I can.

Giveaways:

Would you like to win free ebooks, other prizes, or $150 in Paypal cash? Drop by https://conniesrandomthoughts.com/giveaways-and-prizes/ and click on the Rafflecopter link for the Spooktacular Authors Halloween Giveaway. This ends after Halloween! Get it now!

Shout Out:

Author Bonnie Bahn

Let’s give a shout out to an author friend of mine, Bonnie Bahn. Bonnie has several children’s books out, one even about Halloween called Moon Balls! Bonnie’s on Amazon at https://www.amazon.com/Bonnie-Bahn/e/B01BCLAWD0.

Where Will I Be?

Check my website, https://conniesrandomthoughts.com/where-will-i-be/ for my next engagements.

My next public appearance will be at the Pine Fall Festival October 14th and 15th. On both days, I’ll be in the Community Hall with a few other authors selling and signing books with the antique dealers. On Saturday besides crafters, is the annual chili cook-off. Saturday hours are 9am – 5pm and the chili cook-off starts at 11am. Be there at 11am. The chili usually runs out by noon. Buy a ticket, taste the chili, vote for your fav top three! My hubby is usually there with his version. Sunday the hours are 9am – 4pm. Lots of crafters will be there and the weather is lovely in October. Come on by and say hello.

NEW! In November the Payson library is having it first ever mini-comicon. SciFi and Fantasy fans, get ready to head to central Arizona. There’ll be costumes, SciFi and Fantasy panels. I’m excited! I’ll post the date as soon as I have it.

On December 9th I’ll be at the Mesa Book Festival. Get full details at https://mesabookfestival.com/. I’ll be in a booth with my author friend Marsha Ward. www.MarshaWard.com. Between the two of us, we have a large number of genre’s covered. Come get your Christmas presents and stocking stuffers. The festival runs from 2pm – 8pm.

Newsletter Sign Up:

Click here to sign up for my newsletter. I’ve put sign-up gifts on both the regular and the Brown Rain newsletter sign-ups. That’s right. If you sign up for my newsletter you get a free story from me. Be prepared for fun and contests! Click on the video link for a short video from me. Hear what I’m working on. Join my “A” Team to be the first to read my books and hear what new books are coming.

Don’t forget to follow my blog, too. Different material goes in the blog as in the newsletter. You can share both, so spread the word!

Newest Book Release:

Mystery at the Book Festival released June 1st and I’m pretty excited about it. You can buy it and my other books at: Apple, Amazon, Barnes and Noble, Kobo, and Smashwords, today! You can also see all my books on https://conniesrandomthoughts.com/my-books-and-other-published-work/. If you’ve read any of my books, please drop a short, honest, review on the site where you bought it or on Goodreads. It’s critical to help me promote the books to other readers. Thanks in advance.

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