Tag Archives: DIY

A year and a half ago I posted on how to make homemade protein bars.  Here it is, reposted, with a few variations:

You need:

• 1 cup of quick oats oatmeal
• 1 mashed banana
• 1 cup of regular oatmeal, ground up (I used a Magic Bullet and just slightly ground them)
• 2 Tablespoons of ground Flax Seed (I used a Magic Bullet again and ground it until it was powdery)
• 3 Scoops of Whey chocolate flavored protein
• 1/2 cups of crunchy peanut butter
• 1/4 c melted butter
• 1/4 c water

I mixed all of the ingredients using my Kitchen Aid Mixer and spread it in an 8×8 glass pan that I lined with parchment paper.  I then melted 1/2 cups of chocolate chips and then spread a thin layer over the top of the bars. I put it in the freezer to harden (at least 2 hours or they will be too gooey) and then cut it into 10 pieces and  stuck each piece in a snack sized plastic bag (but you could wrap them plastic wrap or aluminum foil) and put them back in the freezer. When you want to eat one, pull it out of the freezer and let it thaw for about 5 minutes.  They taste similar to No Bake Cookies and they only cost about $3 total to make ($.30 each) which is great since store bought protein bars can go for $1-$2.00  a piece!

Here is the nutritional run down using my variations: 1/10th of a recipe has 245 calories, 14.5 grams of protein and 13 grams of fat. A tip to cut these evenly is to cut straight down the middle of the 8×8 pan and then to cut 5 bars out of each side.   This gives you 10 long bars, similar to what you would buy.

And here is another recipe that I got from Richelle, owner of Essential Esthetics:

1 cup whey or soy powder
1/2 cup quinoa, millet, spelt or kamut flour
2 cups rolled oats (not instant)
1/2 cup oat bran
1/2 coarsely chopped flax seed
1/2 cup wheat germ
1 tsp sea salt
1 tsp cinnamon
1/4 tsp nutmeg
1/2 cup sucanant, agave or organic honey
1 cup dark chocolate broken into pieces
1 1/2 to 2 cups of yogurt cheese (recipe to follow)
1/4 cup avocado oil or other healthy oil of your choice
2 tsp extra virgin olive oil
1 tsp vanilla

Preheat over to 350
mix whey down through chocolate together and in another mix yogurt, oils and vanilla. Mix all together well with your hands and press into prepared pan. Bake on middle rack for 15 min, remove from heat and cool. Then cut into bars. Place bars on lined cookie sheet and bake another 15 min. Transfer to cooling rack. Store in airtight container. Makes 24 bars.

These have 290 cals, 15g protein, 40g carbs, 5g fiber, 11g sugar

Yogurt Cheese
Place damp cheesecloth in strainer over bowl. Pour in plain lowfat yogurt. Pace in fridge overnight. What’s left will resemble cream cheese but will be MUCH healthier!!

Thanks Richelle! Do you have any great homemade protein bar recipes you would like to share?

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Picture and recipe from AllRecipes.

You will need:

• 1/4 cup dry buttermilk powder
• 2 tablespoons dried minced onion
• 2 tablespoons dried parsley
• 1 tablespoon dried chives
• 1/4 teaspoon salt, or to taste
• 1 teaspoon garlic powder
• 1 teaspoon dried celery flakes
• 1/2 teaspoon white pepper
• 1/4 teaspoon paprika
• 1/4 teaspoon dried dill weed

To make mix: Mix the buttermilk powder, dried onion, parsley, chives, salt, garlic powder, dried celery flakes, white pepper, paprika, and dill together, and store in a cool, dry place. For a finer texture, place ingredients in a blender and pulse several times.

To make mix into salad dressing:  Whisk together in a mixing bowl with 2 cups of mayonnaise and 2 cups of milk until smooth.

*If your having a hard time finding Celery flakes you can make your own. I just dehydrated some celery and then put it in the mini food prep (processor) to make the flakes.

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I personally love Biore Pore Strips but the price is a huge turn off to me. Did you know there are some inexpensive alternatives?

Elmer’s Glue-

Yup, good old fashion glue.  Just spread a layer over your clean face and then give it a few minutes to dry.  Once it has, peel it off and your face will feel super soft and the “proof” that it works will be on the glue. Isn’t that the most disgusting/ gratifying part?

 Gelatin:

• Take 1 Tbsp. of Knox unflavored gelatin1 1/2 Tbsp. milk. (I promise, you do not want to use Lime Green Jello)
• Mix well.
• Microwave for 10 seconds and apply to face.
• Let it dry for 15 minutes or until you feel like your face is going to crack
• Peel it off and viola!

Baking Soda:

While this method does not produce the mask with your blemishes attached to once side, creating a paste with baking soda and water and produce a nice skin scrub, sure to leave your pores clean.

Tip: Always test anything you are going to put onto your face on a small patch first.

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Marshmallows can be a favorite among children and adults, they are wonderful in a hot cup of cocoa in the winter and a classic for smores in the summer. Did you know marshmallows are the new “it” food for 2012, last year we had the cupcake trend and this year it’s all about the marshmallows. With the new marshmallow trend prices for those gourmet marshmallows can be down right outrageous, so with that being said I’m going to show you how you can make your own marshmallows and how you can gourmet them up for a fraction of the cost.

Basic Vanilla Marshmallow recipe

• 3 packages unflavored gelatin
• 1/2 cup of ice cold water
• 3/4 cup of ice cold water
• 1 1/2 cups of granulated sugar
• 1/2 cup of Light Agave syrup*
• 1/4 teaspoon kosher salt
• 1 teaspoon vanilla extract
• 1/4 cup confectioners’ sugar
• 1/4 cup cornstarch
• Nonstick spray

Step 1: Add the gelatin and 1/2 cup of ice cold water to the bowl of a stand mixer*

Step 2: Add sugar, 3/4 cup of water, agave, and salt to a small sauce pot and cook on med high heat until it reaches 240 degrees F.

Step 3: When sugar mixture reaches 240 degrees F, remove from heat.

Step 4:  Turn the mixer on to slow and slowly pour in the sugar mixture.  When all the sugar mixture has been added turn up the mixer to a higher setting and run for 12-15 or until the gelatin/sugar mixture. (I used setting 4 for the first 4 min, then went to a 6 for the remaining time).

Step 5: As the mixer is running combine the cornstarch and confectioners sugar to a small bowl.

Step 6: Lightly spray a 9×13 inch pan with the nonstick cooking spray and then dust the pan with the cornstarch mixture. Reserve the remaining mixture.

Step 7: When the gelatin/sugar mixture has become thick add in your vanilla and mix for 1 min.

Step 8: When the mixture is finished remove from mixer and pour into the pan.

Step 9: Using a lightly oiled spatula even out the mixture in the pan.

Step 10: Using the reserved cornstarch mixture lightly dust your gelatin/sugar mixture in the pan and allow to sit for 4 hours.

Step 11: After sitting for 4 hours turn the pan upside down on top a cutting surface.

Step 12: Cut with a lightly dusted knife to desired shape. Roll the cut pieces of marshmallow in the remaining reserved cornstarch mixture making sure to cover all “sticky” areas of the marshmallow. Store in an air tight container for up to 3 weeks**

*You can substitute corn syrup for the agave: To do so you must reduce the 3/4 cups of water to only 1/2 a cup and instead add 1 cup of corn syrup.

**The amount of time for storage will depend on the size of your marshmallows as the smaller they are the quicker they dry out.

How to turn your homemade marshmallows into gourmet gifts

To make your own marshmallow peeps, you can either use a cookie cutter to make the shapes and then roll in colored sugar granules instead of the cornstarch or you can pipe the marshmallow cream(the gelatin/sugar mixture) on top a silpat and peel off  once set then coat in sugar.

To make a fully colored marshmallow add food coloring to your cooking sugar mixture.

To make a swirled colored marshmallows add the coloring the same time you add your vanilla.

To add a different flavor use flavored extracts instead of the vanilla. *More or less, depending on your taste preferences.

You can melt chocolate and dip your marshmallows into it, place on a parchment lined baking sheet and allow to harden in a cool dry place or refrigerator. *You can also roll/top the chocolate covered marshmallow in coconuts, nuts, sprinkles, etc. before allowing to harden on a cookie sheet.

If you want coconut topped you can add the shredded coconut to the dusted pan (step 6) BEFORE adding the gelatin/sugar mixture and then top with more coconut instead of step 10.

Once you have created your marshmallows, place them in an airtight container.

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Did you know it is quick and easy to make your own Taco Seasoning? Not only can this save you money but it is great for if you ever run out of the store-bought kind and are in a bind.

Taco Seasoning

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 Cayenne pepper
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 teaspoons ground cumin
• 1 teaspoon sea salt*
• 1 teaspoon black pepper

Mix all ingredients together in a bowl and store in an airtight container.

To use: Add 3 tbs. per pound of drained meat plus 2/3 cups of water and  simmer for 10 min.

*If using regular table salt add 1/2 tsp of salt

Optional: 1tsp of flour or cornstarch during cooking to help the seasoning stick to the meat and thicken up. 

This recipe is fully customizeable, if you feel you need more spice in your food simply add more as you cook your taco meat. 

For an added flavor boost add 1 tsp. of better than bouillon beef to your water then add to the taco meat and let simmer. 

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Do you ever find you have more broken crayons then whole crayons? Do you need an inexpensive gift for a young child? Well here is an easy step guide to recycling your old broken crayons into new shaped crayons, perfect for little hands learning to draw.

Step 1: Remove the paper from your crayons, break into pieces and place into foil lined muffin tins.

Step 2: Bake for 15-20 min., or until fully melted,  in a 250 degree F preheated oven. *Stir with a toothpick to even the colors out.

Step 3: Pick your mold and spray with non-stick cooking spray.

Step 4: Pour in your melted crayon, be careful when doing this as the melted crayon is hot. Let cool on flat surface for 20min-1 hour depending on the thickness of your mold.

Step 5: Gently turn your mold over to release the crayons from the mold, smooth out any rough edges.

I used a NASCAR Jello mold but you can also use chocolate molds found at many craft stores and on Amazon. Once you have used the mold for crayon making you can no longer use it for food making.

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Does your family enjoy pudding? Did you know you can make your own vanilla pudding mix that can be used to make pudding or use in recipes that call for pudding mix?

You will need:

• 3/4 cup nonfat dry milk powder
• 3/4 cup cornstarch
• 1 cup granulated white sugar
• 2 whole vanilla beans
• 1 teaspoon Kosher salt

Step 1: In a large bowl , combine the dry milk, cornstarch, white sugar, and salt.

Step 2: Slice vanilla beans down the center and scrape out the seeds with the back of the knife.

Step 3: Mix the seeds from the vanilla beans into the dry ingredients until well distributed.

Step 4: Cut the vanilla beans into 1/2 inches pieces and place in the mixture.

Step 5: Pour the mixture into an airtight container and shake, store for a minimum of 3-4 days before using to help develop the vanilla flavor.

To make the pudding:

Combine 1/2 cup of the mix with 2 cups of milk in a medium saucepan over high heat, whisking constantly. Bring to a boil (keep an eye on it because this happens quickly!), then reduce heat to a simmer and continue whisking until the mixture thickens and coats the whisk or spoon. (About 3-5 minutes).  Pour in a container and let set for at least 5 minutes before serving. Can be served warm or cold.

If you plan to use this mix in recipes that call for a box of pudding mix:

A 3.4oz or 4 serving box is equal to about 3/4 cup of this homemade pudding mix.

*You can replace the cornstarch with arrowroot, tapioca starch or even potato starch however I have not worked out the conversions to this. If find the correct conversion please comment and let me know your conversion for others interested. Enjoy!!!

This recipe is from Always Order Desserts.

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Does your family enjoy toaster pastries? Are you concerned about what’s in them? Did you know you can make your own?

Toaster Pastry Recipe:

1 package of pie crust dough (homemade or store bought will work)*

Preserves of your choice**

Icing (optional)

Sprinkles (optional)

Step 1: Roll out the pie crust dough

Step 2: Cut out rectangles

Step 3: Transfer rectangle dough pieces to lined baking sheet and spread 2tbsp. of preserves.

Step 4: Top preserved dough pieces with another cut out piece of dough and seal edges.

Step 5: Bake for 25 min in a 350 degree  oven.

Step 6: Remove from oven and let cool on cooling rack for 10 min. If you plan to eat these now you can now top your pastries with icing and sprinkles if desired. If you want to freeze them allow to fully cool and place on a lined cookie sheet and place in the freezer. Freeze until solid, then bag up. When ready to use your frozen pastry just pop in the toaster.

*Below is the recipe I used to make the pie crust for the toaster pastries. I was able to get 5 pastries from this with some little scraps I sprinkled with cinnamon and sugar and baked for chips.

**If you do not wish to use preserves as a filling you can also add nutella, pie fillings, cinnamon/sugar mixture or any other desired filling.

Pie crust dough recipe:

• 3/4 cup cake flour
• 3/4 cup all-purpose flour
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 1/8 teaspoon baking powder
• 4 tablespoons unsalted butter
• 5 tablespoons shortening
• 1 egg yolk
• 2 teaspoons distilled white vinegar
• 3 cubes ice
• 1/2 cup cold water

Step 1: Measure butter & shortening onto a plate, put into freezer for about 20 minutes.

Step 2: Measure cake flour, all-purpose flour, sugar, salt and baking powder into the bowl of a food processor. Pulse for a few seconds to mix.

Step 3: Take 1/2 of the cold butter and 1/2 of the cold shortening, put into processor with dry ingredients and pulse off and on for about 1 minute. Scrape down twice while doing this.

Step 4: Take remainder of the cold butter & cold shortening and cut in very briefly with the processor, leaving visible pea-sized chunks. Do not over process at this stage!

Step 5: In a measuring cup, mix egg yolk and vinegar together, add ice cubes and water. Let this get chilled, about 3 to 4 minutes.

Step 6: Remove mixed flours and shortening from processor, put into a large mixing bowl. Sprinkle approximately 4 to 5 tablespoons of this egg, water, vinegar mixture, a little at a time, mixing gently with a fork. The key to this is, you do not want a wet dough, and you do not want to over mix.*I had to add about 8 tablespoons to get a good dough.

Step 7: Place the dough into plastic wrap or plastic bag, chill in refrigerator for a few minutes. (May also be frozen for a few weeks at this stage for future use).

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