fridge, freezer and pantry apps

How many times have you gone to the grocery store, made your purchases and returned home only to find you already had one (or more than one!!) of those items already in your fridge, freezer or pantry?

Or stored leftovers from a meal in the freezer only to forget you had them there in the first place… until many months later when they are covered in the freezer fuzz?

I’ve been there way too many times myself and a conversation with a friend today prompted me to search for apps that can help with that.

Here are a few free apps I found that let you track what is in your fridge, freezer or pantry. I’ve included my comments on the apps as well.

Pantry Check


I like how this one has pictures to go along with the items and enables you to add your own products with pictures too. Especially key when storing leftovers. 

However, it doesn’t allow you to categorize where the item is stored: fridge, freezer or pantry.

 

Fridge Pal 


This app does allow you to categorize your items based on where they are stored. Since I have more than one fridge and freezer, this is extremely helpful. I also like that it allows you to record the price so when you are comparison shopping, it can help you save money.

If you are a visual person, however, this one does not have pictures of your items.
 

Cloud Freezer


This appears to be the more sophisticated of the three. While you can’t snapshot your items, you can take a picture of your receipt and it will list out the items for you. Then you simply indicate where it’s going to be stored along with the expiration date and other info you want to add. It includes a video tutorial on how to do this. 

If you like to comparison shop, it has a notes section for you to do that.

While the free version doesn’t allow you to indicate where things are stored if you have more than one fridge or freezer, there are two upgrade options you can purchase for $5 or less which would allow you to do this and it increases the number of items that can be stored on your lists.

One last thing…the free version only allows you to have 15 items per list, so unless you don’t eat very much, you will want the upgrades.

So tell me… have you tried any of these apps before? Are there any I should consider including on this list? Which one do you think you would try?

roasted butternut squash and sweet potato soup (vegan, sugar free)

When the temperatures are in the single digits, you need this in your bowl!

I love soups…Simple to make, easy on the budget and generous in quantity. I dreamed this one up late last year when I was thinking about Thanksgiving, seasonal vegetables and something festive.

Normally, I like soups where I can just throw everything in the pot, but roasting the ingredients for this soup was a must. Although it’s an extra step, it’s worth it…Roasting caramelizes the sugars in the veggies and fruit and adds a richness to the flavor.

And when you top it off with a swirl of full fat coconut cream and toasted cinnamon pecan sprinkles…

Second helpings, please!

Roasted Butternut Squash and Sweet Potato Soup 

1 butternut squash, cubed
3 medium sweet potatoes, cubed
3 garlic cloves
1 onion, sliced roughly
1 apple, cored and sliced roughly
1 cup unsalted vegetable stock
4-5 cups water
2 tsp salt
1/2 tsp thyme
dashes ground pepper

INSTRUCTIONS
1. Place all the veggies and the apple slices on a baking sheet lined with parchment paper

2. Roast at 350 degrees F for 45 minutes-1 hour or until edges begin to brown and the squash and potatoes can be easily pierced with a fork. Remove from oven.

3. Place the roasted veggies and apple slices in a large stock pot along with the vegetable stock and 4 cups of water. Bring to a boil and simmer 10 to 15 minutes.

4. Use a full immersion blender, food processor or standard blender to blend the soup mixture until smooth. If using a standard blender or food processor, you may need to do this in several batches.

5. Return to stock pot and add seasonings. Simmer on low heat for another 15 to 20 minutes.

6. To serve, ladle the soup into bowls, and if desired, top with a swirl of full fat coconut cream and toasted cinnamon pecan sprinkles (recipe below)

Cinnamon Pecan Sprinkles
1/2 c pecans, toasted
1/4 tsp cinnamon
1/16 tsp salt
1/2 tsp olive oil

Place all ingredients in a food processor or blender and process until the mixture resembles fine crumbs. be careful not to over blend or the pecans will release their oils. leftovers can be stored in an airtight jar in the cupboard or fridge.

For a simple way of toasting pecans or other nuts, see this tip.

pistachio wrapped chocolate truffles


I promised myself I would get this recipe up here today. 

Because there still is some celebrating to do and I’m guessing that many of you are about maxed out the desserts. So here’s one that seems decadent, but won’t leave you feeling sluggish or regretting that you ate it to begin with.

It’s a slight twist on my chocolate pudding mousse recipe and is quite simple to put together.

The only trouble is they disappear awfully quickly. LOL

Pistachio wrapped chocolate truffles 

1 ripe avocado
3/4 cup cocoa powder
3/4 date paste*
the cream from 1 14.5-oz can of full fat coconut milk
1/4 cup almond butter
2 tsp vanilla
2 scoops of 100% pure stevia*
1/2 tsp cinnamon
2/3 cup shelled pistachios

Instructions 

1. Chill the can of coconut milk in the fridge overnight. This ensures the cream comes together in one solid mass.
2. Carefully scoop out the cream from the coconut milk into a food processor or sturdy blender. add remaining ingredients except for the pistachios.
3. Blend until very smooth.
4. Spoon into a bowl, Cover, and place in the refrigerator for at least 3 to 4 hours.
5. Meanwhile, place the pistachios in a food processor or blender and process until crushed fine. Make sure you don’t over process or the oil’s will release and it will turn into pistachio butter. Turn into a shallow dish or onto a plate.
6. When the chocolate truffle mixture has set, using a spoon, scoop out individual bite-sized pieces placing them a baking sheet lined with parchment paper.
7. Once all the chocolate mixture has been scooped out, dampen your hands with water and form each truffle into a ball.
8. Roll each truffle in the crushed pistachios, coating thoroughly, and return to the cookie sheet.
9. Place a cookie sheet in the refrigerator and chill until ready to serve.
10. Keep refrigerated as these are highly perishable. In the event you have leftovers, consume them within 2 to 3 days.

* It’s possible to buy pre-made date paste, but if you can’t find it, you can make your own. Simply soak one cup of Medjool dates in warm water for at least one hour and then blend in a food processor or blender. It’s best to buy dates with the pits still in them and then remove the pits just before using.
*Be sure to use 100% pure Stevia. I get mine at Trader Joe’s and it comes with its own scoop. Many Stevia products are mixed with sugars or other fillers. Pure Stevia has a very strong taste so you only need a little to go a long way.

jeweled sweet potatoes 


Oh my word!

Can something this decadent really be good for you and eat like dinner or dessert?

Oh, yes!

With Thanksgiving and Christmas fast approaching, I wanted to create a simple, but scrumptious, side dish recipe.

This dish is inspired by two things… cranberry sauce and sweet potato casserole. Both of these traditional holiday dishes are loaded with sugar. Combine that with the desserts that often follow, and you have a recipe for a major sugar crash.

It’s my personal mission to show that it’s possible to thoroughly enjoy what is on your plate, without regretting what you ate afterward. 

A fun way of presenting this is to keep each of the topping separate which allows your guests (or family) to customize the sweet potato to their liking. 

If you try this, come back and tell me what you think! And don’t forget to check out my Facebook  page for daily health inspiration and fun!

Jeweled Sweet Potatoes

Sweet potatoes (1/person)
Arils (seeds) from 1 pomegranite
Cran-raspberry sauce
Cinnamon toasted pecans
Coconut whip

For the sweet potatoes, cut in half and place the flesh side down on a baking sheet. Bake at 350 F for 45 minutes-1 hour or until the sweet potatoes are thoroughly cooked. Use a spatula to loosen them from the cookie sheet.

Cran-raspberry Sauce
8 oz frozen raspberries
4 oz cranberries, fresh or frozen
1 T white grape juice concentrate

Place all ingredients in a saucepan over medium-high heat. Once the juice starts to boil, reduce the heat to a simmer and cook 5 to 10 minutes until the fruit breaks down. Use a potato masher to help break up the cranberries. Sauce can be stored in the refrigerator for up to a week.

Cinnamon-toasted Pecans
1/2 c pecans
1/16 tsp salt
1/2 tsp olive oil
1/4 tsp cinnamon

1) Add pecans to a dry sauce pan. Toast the pecans over high heat, stirring constantly, until the nuts become fragrant. This only takes about 2 to 3 minutes. Watch carefully as that nuts can easily burn.

2) Add the toasted pecans to a food processor along with the remaining ingredients and pulse until roughly crumbled. Do you not over process or the nuts will begin to release their oils.

3) Store pecans in an airtight jar. Does not have to be refrigerated.

Coconut Whip
Cream from one 14-oz can of full fat coconut milk
1/2 scoop 100% pure stevia
1/2 tsp vanilla extract

1) To make sure you get only the cream from the coconut milk, place in a refrigerator overnight.
2)Carefully scoop out the cream from the can into a bowl.
3)Add stevia and vanilla and without using a beater or fork.
4)Pour into a jar. Can be stored for several days in the fridge.

To assemble the potatoes:
Place potatoes flesh side up on a plate and spoon on the cran-raspberry sauce, pecans, coconut whip and sprinkle on the pomegranate arils.

Recipe Note
You may want to make up extra sweet potatoes for leftovers.

oatmeal raisin cookie dough bites, vegan + sugar free


First up: The winner of the Oh She Glows Everyday cookbook by Angela Liddon was Quinn. Aaaand, I just got word that she received it today!

Now something for everyone…this recipe for oatmeal raisin cookie dough bites. I think it was actually one of Angela’s cookie recipes that I was trying a few years ago, when I discovered how toasted pecans have the same buttery butterscotch flavor as oatmeal raisin cookies (ORC). In a traditional ORC, it’s the brown sugar and butter that give it that homey flavor.
I love finding simple, easy and no-sugar ways to make tasty desserts and snacks and this one checks off each of those boxes. Plus it has been kid- and crowd-approved.

So without further ado, here you go:

Oatmeal Raisin Cookie Dough Bites

2 c. pecans, toasted*
1 c. date paste
1 1/4 c. rolled oats, organic if possible
1/4 tsp vanilla extract
1/2 tsp cinnamon
1/4 c. shredded, unsweetened coconut
1 c. raisins

Place pecans in a food processor  and blend until nuts are crumbly. Add remaining ingredients, except the raisins, and blend until well combined and the “dough” holds together when pressed between your fingers. Pour into a mixing bowl, add raisins and “knead” in with your hands (it’s easier than a spoon ;)). Form dough into balls that are about 1″ in diameter. Can be stored in an airtight container for several days.

Recipe Notes

This recipe can be cut in half for a smaller amount or for only 1-2 people. If you have a larger family or a crowd, I suggest keeping the ingredient amounts as is.

*See this post for a quick and easy way to toast nuts.

 

 

 

 

curried quinoa salad + cookbook giveaway

First up…tomorrow will be the last day you can enter the giveaway for the Oh She Glows Everyday cookbook. Click this link to see the original post. Please share it with other plant-based eaters too…or maybe people you’re hoping to win over.

And as promised, another recipe for you.

This one is inspired by a recipe I found at Whole Foods Market. I substituted in quinoa for the couscous the recipe originally called for plus made a few little tweaks. Quinoa in a complete plant protein so this substitution bumps up the nutrition profile of this salad.

It’s extremely easy to put together (except for maybe shredding the carrots if you do so by hand) and can be eaten as a side, main meal and brought to share at a pot luck. I find that quinoa doesn’t do too well after several days in the fridge, so be sure to eat this within one to two days of making it.

Remember too, that I post several times a day over on my FB like page…nutrition and fitness tips, motivation and more! I would love to see you over there too…be sure to leave a comment and say hello.

Curried Quinoa Salad

Ingredients

1 T curry powder
1/2 tsp salt
2/3 c. raisins
1 c. uncooked quinoa, thoroughly rinsed
2 carrots, shredded
½ onion, minced
1 c. frozen peas, thawed
1/2 c. minced fresh cilantro
1/2 c. shredded unsweetened coconut, toasted

Instructions

Add curry powder and salt to water and cook quinoa according to package directions. Cool and fluff with a fork. Add remaining ingredients and toss to combine.

Oh She Glows Everyday cookbook giveaway


Happy Birthday to me and happy gifting to you!

So excited to give you the chance to win one a copy of the Oh She Glows Everyday cookbook by Angela Liddon. I’ve already tried one of the recipes and it didn’t disappoint…easy to pull together and full of flavor.

Click on the this link: a Rafflecopter giveaway for your opportunities to enter through Rafflecoptor between now (Monday, October 5 and Friday, October 8 at 12:00 am ET.

No purchase is necessary and is open only to US residents, ages 18 and older, void where prohibited. If you want to read the rest of the boring, but important sweepstakes rules, click here.

I will post the winner sometime the week of October 10. You may wish to provide me with your contact info in the comments (optional) to ensure that I get a hold of you if you are the winner as I will only give the winner one week from the time I make the announcement to provide me with the shipping information or will select a different winner.

 

birthdays, giveaways and more…oh my!

Monday is going to be a great day. Not only is it my birthday (hello 40!!), but you have two opportunities to win a couple gifts for yourself!

I know this blog has been a little neglected of late and I’m looking to remedy that as I have a bunch of new recipes to share. Part of the reason for the crickets, is that things are happening on the daily in my coaching business and over on my Facebook page: www.facebook.com/wildberrypressed. If you’re looking for daily tips on healthy living, nutrition and fitness head on over there. Be sure to say “hi” if you do as I love to connect with people who stop by.

Now a little bit more about those opportunities to win some gifts for yo’self:

  1.  If you could use a chance to win $1500 AND try a brand new workout on Monday AND win a chance to get a new fitness program AND get free 30-days of access to 100’s of workout programs (and live in the US or Canada), then you will want to check out this video to learn more: https://www.facebook.com/wildberrypressed/videos/1124235837667640/

2. Monday is the day I’ll kick off an opportunity to win one copy of Angela Liddon’s new cookbook, Oh She Glows Everyday. I was so excited to get my copy and I loved her first book. Plus her blog is chock full of inspiring plant-based recipes. The giveaway is open to US residents only who are 18 and older.

Stay tuned!

O Canada cherry berry creamsicles (vegan, sugar free)

Every year I tell myself I will plan ahead and get my holiday-related posts up before the actual day.
Ahem!

But inevitably, I leave inspiration to strike at the last minute. 

(For those of you who don’t know me, I live in the US and am now a citizen but I was born in Canada.)

I came across this idea on Pinterest, and had to try it while dreaming up my own recipe.

I was so excited how these Cherry Berry Creamsicles turned out! They were easy to make and are packed with whole fruit and are dairy and sugar free.

If you want a quick video tip that comes with making these, leave a comment with your email address.

There’s also lots of fun and inspiration happening daily on my Facebook page…www.facebook.com/wildberrycoach. I would love to have you join me there for conversation!

CHERRY BERRY CREAMSICLES

1.5 cups frozen cherries

1.5 cups frozen strawberries

1 T white grape juice (optional)

3 bananas, sliced into rounds and frozen

1 15 oz can full fat coconut milk.

1 tsp. vanilla

1. Bring cherries and one cup of strawberries to a boil in a medium saucepan. Add white grape juice if using. Add to a food processor with the remaining strawberries and blend until smooth. Let cool then add a large spoonful to the bottom of each Popsicle mold. Freeze.

2. Rinse food processor bowl and add frozen bananas, coconut milk and vanilla. Blend until smooth.

3. Take Popsicle mold out of freezer and add 2-3 spoonfuls of banana-coconut mixture. Pop back in freezer for 20-30 minutes.

4. Add remaining cherry strawberry mixture to top off the Popsicle molds and insert stick.

5. Freeze until frozen solid.

6. To release Popsicle from mold, run under warm water. 

brown bag mondays: saving greens

brownbagmondayI’ve lost track of the dollars I’ve wasted in throwing out fresh greens that ended up spoiling before I used them up. Frustrating especially when I need them for a recipe.

So to save some green and some greens, here is today’s tip:

storing greensHere’s how:

Asparagus: store upright in a jar that has a little water in the bottom. Change the water every few days when it starts to get cloudy.

Cilantro, Parsley: Can also be stored upright in a jar that has a little water in the bottom. Change the water every few days when it starts to get cloudy. You also can pesto the herbs with a little water or oil and freeze them to use in recipes.

Basil: Fresh basil turns black after only a short time of being exposed to air. Best way to make it last is to pesto what you can’t use. I like to freeze mine in 1 T quantities so they are recipe ready.

Lettuce/kale: Buying the whole bunch instead of the pre-bagged and washed kind is a great place to start. I also found that removing any elastic bands or ties from around the leaves keeps them from getting slimy. Mine usually keep for a week like this in the plastic bag I place them in from the grocery store.