Spiced Pumpkin Latte

‘Tis the season for pumpkin!

This warm Spiced Pumpkin Latte, full of  flavor, hits the spot and can satisfy that desire for something sweet and delicious!

Spiced Pumpkin Latte

8 oz brewed coffee
1 tsp real butter
1 tsp coconut oil
½ tsp pumpkin pie spice
½ tsp cinnamon
1 heaping Tbsp of real pure pumpkin
2-3 packets of Stevia (to taste)
1/4 cup cream

Add cream to a 12 oz mug.  Pour latte mixture into mug.
Top with whipped cream and a sprinkle of pumpkin pie spice or cinnamon.
Serve immeadiately.

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*Spiced Pumpkin Latte (S) in the Trim Healthy Mama’s plan.

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Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

Reboot with Juicing

Today I’m trying something different.  This is supposed to last 3 days, but I’m not sure how long I’ll make it!

Here’s my Morning Juice of 3 carrots, 2 apples, and a small piece of ginger.

This juice was pretty good.  Funny how I tend to lean toward the sweet juices instead of the more savory juices.  Might be an indication of my current condition!  😉

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This is the juicer that Joe Cross uses in Fat, Sick, and Nearly Dead.

I decided to start out juicing with the Hamilton Beach Big Mouth juicer and if I see we will be doing this on a regular basis, then I’m getting the Breville!

So far I’m pleased with the power of the juicer and the amount of juice I’m getting.

 

Benefits of Cooking with Cast Iron

Cast iron vessels have been used for cooking for hundreds of years.

In the early 19th century, meals were cooked in cast iron pots suspended over the fire in the fireplace.  In the 1960s cast iron became less popular as teflon-coated non-stick cookware was introduced.

I have to admit I have both types, but am leaning toward going to cast iron cooking full time.  I just got my Paula Deen cookware for my birthday, so it may be a gradual thing.

There are benefits in cooking with cast iron.   For one, it is very durable and can last a lifetime.  It can even be passed down to the next generation.   Cast iron retains heat and evenly redistributes the heat.  It’s even oven safe.  I have my favorite 10″ skillet for baking buttermilk cornbread and the cornbread just slides out of the well-seasoned skillet.

Cooking in cast iron actually adds iron to your food while avoiding the chemicals that non-stick cookware adds.  If it’s well seasoned, your food won’t stick.  The more you cook with it, the better it gets!  I even use it on my ceramic top stove.  I just try to be extra careful.

Cast iron is relatively inexpensive.  Most sets run around $100 and single skillets can run under $15.  This is for something that lasts for a lifetime!

Also, it doesn’t scratch so there’s no need to use the rubber coated cooking utensils, unless you just want to.  Sad to say, my large non-stick skillet is not looking too good, just after several months use.

It does get hot, so be sure and use a pot holder or handle mitt.

To clean and season cast iron, some people do not use soap.  If my pan was real messy, I have used soapy water and immediately dried and oiled the pan to prevent rust.  I have also cleaned with salt sprinkled in the pan and a scrubbie.  This works for pans that don’t have a lot of leftover residue.

Sometimes when camping I’ve used scrunched up  tin foil and some hot water.  So there’s several cleaning methods.  Just be sure to rub with a light coat of oil before storing.  I love my Dutch Oven for baking biscuits when we’re camping.  I’ve also fixed up a Beef Stew over the fire.

Lodge is my favorite cast iron brand.  There’s lots more cleaning and seasoning information found here on their site.

So enjoy cooking in your cast iron and think about all the healthy benefits that comes with it.  Pass some down to your children and grandchildren.  Tell them the history behind it.  Maybe generation after generation will benefit from your lovingly cared for cast iron.

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Be sure and share any stories that you have of cast iron that’s been in your family, or how many pieces of cast iron you have.  I’d love to hear them!

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DISCLAIMER: If you purchase from some of the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks for your kindness.

Crispy Pork Carnitas

This is one recipe I made for my family recently.

Talk about yummy and very filling.

CRISPY PORK CARNITAS

4-5 lbs.  pork butt, fat left intact
½ cup water
1 tsp garlic
1 teaspoon ground cumin
1 teaspoon chili powder
2 teaspoons seasoned salt
1 small can of green chiles
1/4 cup sliced peppercini peppers
Items needed to assemble the tacos: corn tortillas, cheese, shredded lettuce, sliced avocado and  creamy taco sauce.

I cooked my pork butt in the crockpot for 6 hours on low along with the water, chiles, peppercinis, and seasonings.

After it was done, I shredded the pork with 2 forks and assembled the tacos.

FOR THE CREAMY TACO SAUCE:
I mixed mayo along with some of the seasonings and thinned it with some of the peppercini sauce.  I didn’t measure anything, just mixed it to my taste. That’s how I roll. 🙂

(No corn tortillas for me, but my family loved them.  I ate mine as a salad.)

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Disclaimer: The links contained in this post are Affiliate Links.  If you purchase through the links provided, I will receive a small compensation at no extra cost to you.  Thanks for your support!

Great Low Carb Breakfast Recipes

These are great for a quick breakfast on a cold snowy morning.  Grab and go!

(click on the pictures for the recipes)

Cheesy Sausage Egg Muffins

Coconut Flour Pancakes

Cheesy Sausage Balls

Low Carb Biscuits

PB & J Wrap

Low Carb Sandwich Rolls

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And last, but not least, ’cause it’s so good…here’s a Chocolate Chocolate Chip Muffin recipe from my friend Grace.  It’s my breakfast on this cold snowy morning.  It’s even good enough for dessert! Thanks, Grace, for such a tasty recipe!

More low carb links:

Low Carb Diet Recipes

Low Carb Lunches

Low Carb Office Lunch Tips

Low Carb Brown Bag Lunches

Low Carb Low Cal Lunches

Rachel Ray Low Carb Lunch

Low Carb Guy Lunches

More Low Carb Lunch Ideas

AC Low Carb

Simply Recipes Low Carb

Kalyn’s SB Low Carb

Low Carb Friends Soup Recipes

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Puffy eyes and feet means back to Low Carb!

I regret to say that I don’t work Weight Watchers very well. 

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I was doing good at first, then Thanksgiving happened and a few days later I quit counting my points.

Weight Watchers is hard to do if you don’t count your points, or at least it is for me.

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So I’m back to what I know will get rid of those puffy eyes, hands, and feet.  Low Carb it is!

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While trying to decide what to have for lunch today, I came across some great low carb articles/sites.

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I’ve decided to list a few here.   Enjoy…  and happy Low Carbing!

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Low Carb Diet Recipes

Low Carb Lunches

Low Carb Office Lunch Tips

Low Carb Brown Bag Lunches

Low Carb Low Cal Lunches

Rachel Ray Low Carb Lunch

Low Carb Guy Lunches

More Low Carb Lunch Ideas

AC Low Carb

Simply Recipes Low Carb

Kalyn’s SB Low Carb

Low Carb Friends Soup Recipes

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I will still be making and posting recipes for holiday goodies and treats, so if you’re not a Low Carber don’t write me off.   

Be sure and check back here for great recipes of all kinds over the next few weeks.

 

Roasted Chickpeas

Here’s a tasty high fiber snack…

Roasted Chickpeas

1 spray(s) olive oil cooking spray

2 cup(s) canned chickpeas, rinsed and drained and patted dry

1/4 tsp garlic powder

1/8 tsp red pepper flakes

1/4 tsp seasoned salt

Preheat oven to 425ºF. Lightly coat a rimmed baking sheet with cooking spray.

Spread chickpeas on baking sheet and sprinkle with garlic powder, red pepper and seasoned salt; toss to coat.

Roast on bottom rack of oven, shaking pan about every 15 minutes, until browned and slightly crunchy, about 45 to 50 minutes.  (The chickpeas will still be somewhat soft. Cook longer for desired texture.)  Cool before serving. Yields about 1/2 cup per serving.  

WW Points 2 pts per serving

Weight Watcher Points

Around this time every year, I get a desire for certain foods…

Chex Party Mix!

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Cinnamon and Brown Sugar Oatmeal!

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Homebaked Cookies!!!

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…so, I’ve made a scary decision. 

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I’ve decided to start counting Weight Watcher Points. 

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I’m not attending local meetings,  just starting a food journal and keeping up with my points.  It’s kinda like calorie counting,  I’ll just be watching my fat intake more than usual.  I’ve not worried about fats for a very long time, but apparently I need to make some changes.

I’ve gotta do something to shake up my metabolism.  Hopefully this will be it.

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So, in over the next few days, I’ll begin to share Weight Watcher recipes with you.  I made some pretty good stuff this weekend!

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This is a big change from low carb.  I know low carb works for me, if I work at it, so I’ll be trying to stick more to fresh veggies and some fresh fruit, yogurt, almonds, lower carb and cal bread, and lean meats. That means more stir-fries, but I get to add a little long grain rice or pasta.

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We’ll just see how it goes.

I’ll be adding a new Weight Watcher page, similar to my low carb page.

Cross your fingers and say a prayer for me! 🙂

Beating Cancer

Note:  Please forgive this discombobulated post.  I felt to write about this today, but I’m very busy and have had many interruptions today, so my writing may be a little hard to follow.

My friend’s mom has cancer. 

So many people are affected in some way with this horrible disease.

 My friend’s mom…let’s call her Bev…has a very positive outlook on life, even though the doctors have done almost all they can for her.  Bev is a very active woman and is always encouraging others.

 The other day, Bev received a phone call from a lady telling her about her cancer story.  How she had been given up to die 6 years ago and decided to live to the best of her ablility.  She said she is now cancer free.

 This lady shared with Bev what she now eats.

Lots of fresh fruits and vegetables.  No canned or frozen.

 

No white potatoes, only red.

No sugar or Splenda, only Stevia.

No margerine, only real butter.

Only a very small amount of pasta.

 

Green tea.

 

Lots of fresh fruits and vegetables.

 

Fresh herbs.

 

And lots of garlic.

Lots of garlic…up to 6 “pods” per day.

 

Bev is excited, uplifted, and encouraged.  Hopefully I’ll be back in a few months telling you that Bev has beaten cancer!

 

My mom also has cancer,  since 2003.  A rare sinus cancer.  She has had chemotherapy and all the radiation that she can have.  Her only hope is a very drastic surgery involving removing most of the left side of her face, then rebuilding with bone and skin taken from her leg and arm.  She decided against the surgery.  I hope to be able to encourage her to follow the diet that Bev is following.  Maybe some of Bev’s excitement will encourage my mom to hope again.

 

If you pray, please say a prayer for my mom, Genelle, and for my friend’s mom, Bev.  These are two very special ladies and we need them around a while longer.

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More information on foods to boost health can be found at WebMD.

*Images courtesy of Microsoft