Sunday, October 19, 2014

Halloween Fruit Cups

Halloween does not need to be filled of all things candy. We all know the kids will be throwing themselves onto all the candy that is handed out. So I like to make healthier options at home. Using Oranges and carving out a Jack-O-Lantern, makes this a playful after school snack. 

Halloween Fruit Cups

What you will need:
A pairing knife
Items you want to fill the oranges with: apples, strawberries, grapes, pineapple, orange slices, blueberries, Candy, nuts...the possibilities are endless. 

Start off by cutting off the top of your orange.
Next you are going to use your knife to cut out the fruit. 
Then using your fingers, gently pull out the fruit.
Slice up the fruit you would like to put inside. 
Add your fruit to the "pumpkin orange". The citrus keeps the fruit from browning.
I cut the rind off of one of the apples and pushed it through the top of the orange to make a stem. 

You can keep them in the fridge up to 24 hours before you serve them. 
See how cute they are! 

Sunday, October 12, 2014

Gluten-Free Pumpkin Crepes

Because it is now October, I am going to be bringing you all things Fall and Pumpkin. Some old, some new. Enjoy this Autumn journey!

Today I am kicking it off with an oldie but goody. Pumpkin Crepes! Nothing says Autumn like waking up to a breakfast full of all things pumpkin! These are one of my daughters favorite fall treats. Enjoy!

Gluten-Free Pumpkin Crepes
adapted from Juanita's Cocina

1 cup pumpkin puree
1 cup milk
1/2 cup warm water
4 eggs
4 Tbs. unsalted butter, melted
1 tsp. vanilla
1/2 tsp. powdered ginger
1/2 tsp. ground nutmeg
1 tsp. cinnamon
1/3 cup sugar
1/4 tsp. salt
1 tsp baking powder

You can see the recipe for homemade whipped cream here.
You can see the recipe for the pumpkin cream cheese filling here

Add all ingredients into a mixing bowl. Mix until fully blended.
If you need to add extra milk to thin to make it spreadable in the crepe pan/skillet/griddle, do so.
Heat a nonstick crepe pan or small skillet over medium heat until completely warmed. Spray the pan with nonstick cooking spray.
Pour the batter into circles, as thin as you can go without it breaking. 
When there are bubbles all over your batter, it is time to flip it. 

When done, fill your crepe with pumpkin cream cheese filling. Top with some whipped cream sprinkled with a little cinnamon. 

Friday, October 10, 2014

Gluten-Free Pumpkin Struesel Muffins

  Today I am re-treating you to these scrumptious muffins. A year ago I was asked to try out for the American Baking Competition. I made these muffins and made it through with flying colors. The judges could not believe that these were gluten-free. Even though I made the cut,  In the end it would have meant way too much time away from my family, so I didn't do the show.  However, I do have bragging rights that these muffins beat out thousands of regular gluten filled goodies. 
Make them. You won't be sorry. 

Gluten-Free Pumpkin Struesel Muffins 
adapted from The Brown Eyed Baker

For the Cream Cheese Filling:
4 ounces cream cheese, softened to room temperature
½ cup powdered sugar
1½ teaspoons vanilla extract

For the Streusel:
6 ounces of chopped white chocolate
½ teaspoon ground cinnamon

For the Muffins:
1 1/4 cups better batter gluten-free flour
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
1/2 teaspoon ground ginger 
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon baking soda
½ teaspoon salt
2 eggs
1 cup granulated sugar
1 cup canned pumpkin
1/2 cup butter
2 Tbsp Canola oil
1 teaspoon vanilla extract

Make the cream cheese filling: For the Cream Cheese Filling: In a medium bowl, stir together the cream cheese and confectioners’ sugar until smooth. Add the vanilla, and stir to combine. 
Put the filling in a ziplock bag in the freezer while you prepare the muffins.

Preheat oven to 350 degrees F. 
Line a standard 12-cup muffin tin with paper liners; set aside.
Make the Streusel: In a medium bowl, use a fork to combine chopped white chocolate and cinnamon. Set aside.
Whisk together the flour, pumpkin pie spice, cinnamon, nutmeg, cloves, baking soda, and salt in a large bowl.
In a medium bowl, whisk together the sugar, pumpkin, eggs, butter, oil, and vanilla.
Pour the pumpkin mixture over the dry ingredients. Mix.
Pour batter into prepared muffin pan. 
Using a spoon, or finger, make the center of your muffins hollow. 
Divide the cold cream cheese mixture into each muffin.
Sprinkle the prepared streusel on top of each muffin. 
Bake until golden, for 25 minutes. Cool in the pan for about 5 minutes, and then remove muffins to a cooling rack to cool completely. 
I bet you can just taste it...Yum.
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Tuesday, October 7, 2014

So glad for GladSoles!

To you my readers, I am just a kitchen loving yogi. To my close friends and a barefoot beast. I love being barefoot and often tell people that feet need to breathe. If you are stressed out, take off your shoes and socks and walk around, you will feel better. So you can imagine how stoked I was to learn about GladSoles. Have you heard of them?

They are these cool soles that tie so easily to your feet and stay their with their squeeze lock system. You feel barefoot in them, but you can hike, jog, walk, do yoga, and just about anything in them.

I took them on a trip with me to Oregon to truly test out their durability. I took them on every terrain, in the rain, in the sun. They were great. I loved every minute of my hike because I felt truly grounded the way I like to feel.

On their website GladSoles gives the top 3 reasons to buy GladSoles:

1. The sole is Flat, Flexible and Ultra Lightweight. It is custom-made to fit your feet. The more you wear them, the more they mold to your unique foot shape. Over time, they become like a second skin, offering protection from all of the rocks, roots, glass, etc. that you might come across in your travels.
2. Durable. Machine washable. Hand-Made in America (right here in New Jersey). Our Vibram® Soles last a really long time. Rain, dirt, mud – no problem. Hose your GladSoles down or throw them in the wash, and they are as good as new.

3. Easy, Secure and Comfortable lacing system. GladSoles are laced up just like the Tarahumara huaraches. We’ve taken time-tested, traditional sandals and brought them into the 21st century with our military strength paracord laces and squeeze lock system. Our laces are flexible, strong and silky smooth against your skin. Take your time and tweak the lacing until it is just right. Once you have dialed in the fit, your GladSoles become a Slip-On / Slip-off sandal. No need to retie them. And, with 11 colors to choose from, the laces and locks are easily swapped out when the time comes.

There are several more reasons listed on their site. Go get yourself a pair. Especially if you are a barefood badass like me :)

Wednesday, October 1, 2014

Practice Yoga off your mat

Lately I have been asked a lot how I am continuing my yoga practice off my mat. Because yoga is a way of life and not just an exercise, it is important to stop and think about that. How are you practicing yoga in your day to day life?  It is so easy to just let the days fly by. You make it to class and have all of these great ideas and goals for your day, but you leave class and those things just fade away one by one. 

Life is busy. I get it. I am one of the extra busy people in this world. I used to only take time to write to you all. But recently I started writing to myself. My thoughts, self reflections, goals, aspirations, steps to take for self improvement. At first I wrote them in various journals that I also put to do lists in and other random thoughts. 

Then I was asked to review the 10 Year Journal from Because Time Flies Inc. 

What a tremendous journal! It is leather on the outside and so well organized on the inside. 
I love how the entries are smaller. I don't know about you, but I don't always write a book. Sometimes it is a great quote or an inspiring thought, and then I am left with a half blank wasted page that makes me feel like I didn't write enough. 

This concept of writing your entry directly under last years entry on the same date is so great! I can't wait until next year when I get to re-read everything. I hope I inspire myself!  I am participating in a #LiveStressFree challenge with Pura Vida Yoga  this month and am so excited to have this journal help me along the way. 

Try starting to journal to help with your stress level. Go back and read your entries. Maybe you will find the answer to your questions in your own words. Check out the 10 Year Journal! You won't be sorry! 

Thursday, August 21, 2014

Information on my latest book available now.

The press release for my book finally came out! Thanks for your support!

Gourmet Cooking for Two
A romantic gourmet adventure that will satisfy your appetite and spice up your love life.
SPRINGVILLE, Utah - August 19, 2014 - Author Chrisiti Silbaugh and Cedar Fort Publishing and Media announce the release of "Gourmet Cooking for Two," acookbook that gives credence to the statement: "The way to man's heart is through his stomach," and then some. Loaded with delectable delicacies and tantalizing treats, every soul-satisfying recipe has been created with love in mind.
Not only do the beautiful photographs of each dish seduce you to want to partake, but every recipe is accompanied by a romantic tip that is sure to fan the flame of your love or reignite the embers of a waning romance.
Whether its an appetizer, salad, soup, main dish, side dish, or dessert, Christi Silbaugh infuses romantic fun and wisdom into over 120 recipes.
With unique romantic tips to accompany recipes such as Refreshing Shrimp Bites, Hot and Sour Soup, Chicken Cordon Bleu, and Orange Dreamsicle, "Gourmet Cooking for Two" will satiate your appetite while spicing up your love life. Maybe the way to your lover's heart really is through the stomach!
About the Author:
CHRISTI SILBAUGH is the self-educated chef and author of three cooking blogsincluding: Mom, What's For DinnerGourmet Cooking For Two andZero Calorie LifeShe writes for foodie media giants Glam Media and Federated Media and works for Fast Forward Events, covering food and wine events in San Diego. Since 2009, she has created and posted over 1,000 gluten-free recipes. She lives with her family in California.
Cedar Fort Inc. 2014

Wednesday, August 13, 2014

Gourmet Cooking For Two Hits The Shelves

Hi Guys! This is just a quick post today because it is a BIG day for me. I am off to Yoga Teacher Training, but I first had to tell you my 2nd book hits the shelves today! 

Gourmet Cooking For Two is available now at Barnes and Noble, Amazon, Books and Things, and a few select costco's. Each recipe is for 2 people and comes with a romantic tip. Please like, share, and go get one!!! Thank you!

Thursday, August 7, 2014

Super Simple Gluten-Free Pad Thai

Have you tried the new certified Gluten-Free Thai Peanut Sauce from San-J? I was blessed to receive it from San-J in exchange for my opinion on the product. I did not get paid to write this article. The views are my own. I actually don't accept many products any more. I prefer to do things myself to make sure I have quality ingredients in my body. That is what I love about San-J. They care about the ingredients they use. You can recognize all ingredients that are on this high quality glass bottle. Another selling point because I am not a fan of plastic and the possible hazards that leak into our food. 

Use this Gluten-Free Thai Peanut Sauce when you are in a time crunch. It is perfect for adding a tasty Thai touch to any meal. They did the work for you, and it is good work! Using this sauce I was able to make this simple pad thai from start to finish in 15 minutes.

Super Simple Gluten-Free Pad Thai
by Christi Silbaugh

14 ounces rice noodles
1 Tbsp sesame oil
1 lb Chicken Breast, sliced thin diagonally
5 oz. can of water chestnuts, rinsed and drained
5 oz. can of bamboo shoots, rinsed and drained
4 green onions, sliced
4 Tbsp crushed peanuts for topping

1. Bring 4 cups water to a boil in a large saucepan. Remove from heat. Add rice noodles; let stand for 8-10 minutes or until noodles are soft but firm. Drain and rinse under cold water. Set aside. 

2. In a large bowl add sliced chicken and 1/4 cup of the Gluten-Free Thai Peanut Sauce. Stir well to coat. 

3. Heat a large skillet over medium high heat. Add sesame oil, and coated chicken. Cook until cooked through. Time will vary depending on how thick you cut your chicken. Mine took 5 minutes. 

4. Top with bamboo shoots, water chestnuts, and remaining sauce. 

Serve over rice noodles top with green onions and crushed peanuts. 


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