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Anna-Marie Rytter

Zucchini Corn Pancakes

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zucchini corn pancakes

In the midst of school and work, I thought I’d share one of my favorite recipes to celebrate the weekend.

Usually around this time, I’m so busy with school, work, and just life in general, that sometimes I don’t really make the best food choices. I used to reach for junk food (i.e. chocolate) as a source of comfort– eating more of it than what’s considered healthy. And there are the occasions when I sometimes return to eating terrible foods, usually during periods of stress. But I’m determined that a change is going to happen regarding the choices I make! 🙂

I’m really happy about the recent choices I’ve made regarding healthy eating. Yes, there are some times when I miss eating chicken and things like that; but overall, I’m proud to be a vegetarian.

Especially when delicious recipes– such as these savory pancakes– are involved.

zucchini corn pancakes 2

Seriously, don’t they look incredible?! The first time I made these for dinner, I was actually kind of shocked when I realized how simple they are to make! And you wouldn’t know they were healthy unless someone told you about this recipe beforehand. I’m not kidding; these Zucchini Corn Pancakes are so good! Check out the recipe below and let me know what you think!

Zucchini Corn Pancakes

Created by on March 12, 2016

These savory pancakes are so simple to make... and they're so delicious; you wouldn't even think they're healthy!

  • Prep Time: 15m
  • Cook Time: 10m
  • Total Time: 25m
  • Serves: 4

Ingredients

  • 1 pound zucchini, grated
  • 3/4 cup all-purpose flour
  • 1/2 cup shredded cheddar cheese
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 4 large eggs, beaten
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 teaspoon salt
  • 2 tablespoons olive oil

Instructions

  1. Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel, drain zucchini completely.
  2. In a large bowl, combine zucchini, corn, eggs, basil, oregano and garlic powder; season with salt and pepper, to taste. Stir in cheese and flour until well combined.
  3. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each pancake, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
  4. Serve immediately.
Source: Damn Delicious

Product Review: The Body Shop Coconut Lip Butter

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the body shop coconut lip butter

Lip balm is one of my beauty essentials– not just during the winter, but all year ’round. For many years, I have been using “natural” lip balms such as Burt’s Bees and (more recently) EOS. However, a recent news report is starting to make me wonder about whether these products are really as “natural” as the companies say they are.

About a month ago, there was this report on the news. A lawsuit had been filed against EOS (which stands for Evolution of Smooth), because one person experienced an allergic reaction to their product. Then, one after another, people started commenting on EOS’ Facebook page, claiming that they were reacting to the lip balm as well. I realize that some people may be allergic to one or more of the ingredients… but for everyone to experience reactions at the same time… made me a little bit curious.

I have about 10– maybe more– of these lip balms in different flavors, and I haven’t experienced any reactions. But all the comments made me wonder… is EOS really as safe and “99% natural” as the company advertises it? What about that additional 1% of ingredients that could possibly be synthetic or dangerous?

With that in mind, I had originally decided to make my own natural lip balm and share the tutorial here. However, when I went to the city to buy the ingredients, I came across another alternative.

coconut lip butter 1

The Body Shop, a store that I’ve liked for quite some time, has different varieties of lip butter. Why didn’t I know about this a few years ago before I started using EOS? 🙂

While I was looking for some ingredients to make my own lip balm, the helpful staff at The Body Shop told me about their lip butter. They said I could use it in my DIY lip balm, or I could use it by itself because it had so many beneficial ingredients. And they were right.

Although there were many different “flavors,” I chose the coconut one primarily because of its scent… and I absolutely love it! This moisturizer has shea butter, organic beeswax, and organic virgin coconut oil– which helps soften lips, as well as gives the product its signature coconut scent.

I’m still planning on making my own lip balm; but for the time being, the Body Shop Coconut Lip Butter is my favorite natural beauty essential.

Sautéed Portobello Mushrooms and Kale

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Sauteed-Portabello-Mushrooms-and-Kale

This is a little side dish I put together the other night.  It has a nice combination of flavors and I loved it!

I served this with fresh tomato slices and quinoa with black beans and corn.

Sautéed Portobello Mushrooms and Kale

Created by on January 31, 2016

This is a little side dish I put together the other night. It has a nice combination of flavors and the whole family loved it.

  • Prep Time: 10m
  • Cook Time: 6m
  • Total Time: 16m
  • Serves: 3

Ingredients

  • 1 teaspoon grape seed oil
  • 4 kale leaves (stalks removed and torn into pieces)
  • 1/2 large portobello mushroom (roughly chopped)
  • 1/4 cup organic vegetable broth
  • 1 teaspoon miso
  • 1 clove garlic (minced)

Instructions

  1. Heat the oil in a skillet and add the garlic, kale and mushrooms. Cook for about a minute, then add the other ingredients. Saute for about 5 minutes or until some of the liquid evaporates and serve.

Strawberry Shortcake

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Strawberry-Shortcake

This recipe isn’t necessarily healthy… but oh my goodness, it is SO DECADENT AND DELICIOUS!!! I can’t wait to make it again soon!

Strawberry Shortcake

Created by on January 30, 2016

I made this recipe for dessert on New Years Eve a few years ago…it was so decadent! I can't wait to make it again soon!

  • Prep Time: 10m
  • Cook Time: 10m
  • Total Time: 20m
  • Serves: 8

Ingredients

  • 1/2 teaspoon salt
  • 2/3 cup butter, cut into cubes (for a vegan option, use Earth Balance)
  • 3/4 cup almond milk
  • 1 1/2 teaspoons vanilla extract
  • 1 pint whipping cream
  • 1 tablespoon powdered sugar
  • 1 teaspoon vanilla
  • 2 cups sliced fresh strawberries (I used 3 cups of frozen strawberries thawed in their own juice)
  • 1/4 cup evaporated cane sugar (plus 1 tbsp)
  • 2 cups all purpose flour (for a healthier option, mix 1/2 cup spelt flour and 1/2 cup all purpose)
  • 1 tablespoon baking powder

Whipped Cream

  • 1 pint whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla

Instructions

  1. Preheat oven to 375ºF. Add the strawberries and 1 tbsp cane sugar in a large bowl and mix until berries are well coated. Refrigerate until the biscuits are ready.
  2. In a large mixing bowl, combine the flour, baking powder, 1/4 cup cane sugar, and salt, with a whisk. Cut the margarine in with a pastry cutter until the mixture is crumbly. Combine the almond milk and vanilla extract and add to the flour mixture. Mix until it’s just combined (don’t overmix).
  3. Flour a flat surface and knead the dough until it’s a good texture (add a bit of flour if needed). Roll out the dough and cut 8 circles with a glass or cookie cutter. Place on a cookie sheet and bake 10 minutes. (While the biscuits are baking, you can make the whipped cream if you want)
  4. Cool the biscuits and cut open. Top the bottom half with strawberries and whipped cream and place the other half on top (like a sandwich) Top with another dollop of whip cream. These are delicious when fresh!

Whipped Cream

  1. Place whipping cream, powdered sugar, and vanilla into your mixer. Start the mixer on low so the mixture doesn't splash everywhere!
  2. After about 20 seconds, switch to a faster speed and let the mixer do all the work until you get stiff peaks that are light and airy.
  3. Taste the cream and adjust ingredients for sweetness.
  4. Use on or in your favorite dessert (such as the Strawberry Shortcake)

Quinoa Chili

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quinoa chili with avocado

Although I had never eaten red meat in the past, the hardest thing about becoming vegetarian was removing chicken from my diet. I LOVE CHICKEN… or used to, anyways 😉 From countless elementary school health classes in the past, I remembered that meat was a source of protein; so before I made my decision to change my diet, I went onto Google and did my research!

Needless to say, I found a very helpful resource that listed some other protein sources (such as pumpkin seeds, walnuts, various legumes, and– the subject of today’s post– quinoa).

3 words: Quinoa. Is. Amazing. 

And I’m happy to find that there are so many awesome recipes with quinoa as a main ingredient, such as this Quinoa Chili. It’s the perfect comfort food for the cold winter evenings we’ve been experiencing!

Quinoa Chili

Created by on January 29, 2016

  • Prep Time: 10m
  • Cook Time: 35m
  • Total Time: 45m
  • Serves: 6

Ingredients

  • 1 cup quinoa
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (15-ounce) can tomato sauce
  • 1 (4.5 ounce) can diced green chiles
  • 1 1/2 tablespoons chili powder (or more, to taste)
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • salt and freshly-ground black pepper, to taste
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 1/2 cups corn kernels, frozen, canned, or roasted
  • 3 tablespoons chopped fresh cilantro leaves
  • Juice of 1 lime, optional
  • 1 avocado, halved, seeded, peeled and diced

Instructions

  1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  2. Heat olive oil in a Dutch oven or large pot over medium high heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
  3. Stir in quinoa, diced tomatoes, tomato sauce, green chiles, chili powder, cumin, paprika, cayenne pepper, and 1-2 cups water, making sure to cover most of the ingredients; season with salt and pepper, to taste.
  4. Reduce heat to low; simmer, covered, until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice, if using, until heated through, about 2 minutes.
  5. Serve immediately with avocado, if desired.
Source: Damn Delicious

Natural Substitutes for Conventional Beauty Products

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It’s true that if you’re healthy and well-nourished on the inside, you will be beautiful on the outside.

If that’s the case, however, it seems ironic that a lot of conventional “beauty” products contain so many dangerous chemicals. Take, for instance, Neutrogena’s Deep Clean oil-free cream cleanser, which used to be one of my go-to skincare products. I checked it out on The Cosmetics Database and found out that it ranks 6 out of 10 for containing hazardous chemicals. Although that may seem like only a moderate number, that’s still a large amount of chemicals… and I thought Neutrogena was somewhat natural!!

Fortunately, there are many natural alternatives to conventional beauty products that work just as well; that is, when paired with a healthy diet and a good exercise plan. These alternatives are also fairly inexpensive, and work so well… I may never go back! 🙂

Natural Substitutes for Makeup Remover

To be honest, I’ve never really liked using conventional makeup remover. I was always skeptical, because I didn’t want to put something like that close to my eyes. For a while, I just used water to remove my makeup… but I’ve finally found a good solution that has also improved my skin.

Natural Alternatives: Coconut oil is amazing. Not only are there many health benefits and uses for coconut oil, but it’s great at removing eye makeup– even waterproof. As an added benefit, it moisturizes the eyes and helps remove or prevent wrinkles.

Natural Substitutes for Teeth Whiteners

Most store-bought teeth whiteners contain high levels of peroxide, along with other chemicals. While these aren’t a necessary beauty product, white teeth make you look healthier. A healthy diet is everything, but some natural options can help speed up the teeth whitening process.

Natural Substitutions: Avoid the dangerous chemicals in commercial teeth whiteners by using pure baking soda on a toothbrush. Brush lightly in small circles for five minutes before regular brushing once to twice a week. I’ve heard that you could also rub fresh strawberries on the gums to whiten your teeth– although I haven’t personally tried this technique myself. I was impressed to find that both of these actually work and make your teeth feel great!

Natural Substitutes for Facial Toner

Though toners don’t contain high levels like other beauty products, I wanted to mention this one because there is a natural option that outperforms conventional products by far and improves the quality of your skin.

Natural Substitute: Organic Apple Cider Vinegar (diluted with water. A teaspoon per half cup of water is a good ratio). If you’re worried about the vinegar scent, it fades as soon as it dries, and a few drops of essential oil in a few ounces of ACV really improves the smell. ACV tightens, brightens and freshens the skin and prevents dry skin and breakouts.

Basically, all you need is coconut oil, baking soda and apple cider vinegar. These three products work wonders as natural beauty products, and are also used in natural cooking and cleaning recipes. They’re so healthy that you could (and should) eat them.

Do you have any suggestions for natural alternatives to store-bought beauty products? Please let me know about them in the comments!

Potato Veggie Skillet Dinner

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Vegan-Skillet-Dinner

Potato Veggie Skillet Dinner

Created by on January 27, 2016

I love this vegetarian rendition of the popular skillet dinner. This is packed with flavor and it’s easy to put together.

  • Prep Time: 10m
  • Cook Time: 25m
  • Total Time: 35m
  • Serves: 4

Ingredients

  • 1 package 4 vegetarian sausages (Sliced into 1/4″ pieces)
  • 2 pounds baby red yellow flesh potatoes (cut each potato into 4)
  • 4 green onions, chopped
  • 1 white onion, chopped
  • 1 red pepper, chopped
  • 1 orange pepper, chopped
  • 2 cloves of garlic, chopped
  • 2 tablespoons olive or grapeseed oil
  • salt and pepper to taste

Instructions

  1. Heat the oil in a large skillet and add the potatoes. Cook over med high heat until the potatoes are brown and almost cooked through.
  2. Add the garlic and white onion, and cook until transparent. Add the vegetarian sausage, green onion, and peppers. Cook over med low heat for another 15 minutes. Add salt and pepper to taste.

Vegetarian Chili

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Vegan-Chili

Vegetarian Chili

Created by on January 27, 2016

This is a tasty vegetarian chili recipe that will warm your insides!

  • Prep Time: 10m
  • Cook Time: 1h 10m
  • Total Time: 1h 20m
  • Serves: 4

Ingredients

  • 2 tablespoons olive oil
  • 5 tablespoons chili powder (add more or less to taste)
  • 1/2 large onion, diced
  • 2 medium zucchini, diced
  • 1 yellow bell pepper, chopped
  • 1 can sliced mushrooms, drained (or use fresh if you prefer)
  • 1 can tomato sauce
  • 1 large can diced tomatoes
  • 2 cans kidney beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 can garbanzo beans (chick peas), drained and rinsed
  • salt and pepper to taste

Instructions

  1. Heat the oil in a large pot and cook the onions, peppers, and zucchini, until the onion is transparent. Add the chili powder and cook another couple of minutes.
  2. Add the rest of the ingredients and simmer for about 1 hour, stirring occasionally. Add salt and pepper to taste.

Spinach and Fruit Salad

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Spinach-and-Fruit-Salad

Spinach and Fruit Salad

Created by on January 27, 2016

Easy and fresh, this salad is a staple in my diet. High in iron, fiber, and loaded with nutrients.

  • Prep Time: 10m
  • Total Time: 10m
  • Serves: 4

Ingredients

  • 5 cups fresh organic baby spinach
  • 1/2 diced red pepper
  • 1/2 diced green pepper
  • 1 cup red grapes
  • 1 large seedless orange
  • 3 tablespoons raw pine nuts

Instructions

  1. Place spinach in large salad bowl, add all other ingredients on top and serve with the dressing of your choice.

Cheese, Garlic and Chive Scones

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Vegan-Cheese-Scones

Cheese, Garlic and Chive Scones

Created by on January 27, 2016

These scones are delicious!

  • Prep Time: 10m
  • Cook Time: 25m
  • Total Time: 35m
  • Serves: 8

Ingredients

  • 2 cups all purpose organic unbleached flour
  • 3 tablespoons cold butter (for a vegan option, use earth balance)
  • 2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder (or 3 cloves crushed fresh garlic)
  • 1/8 cup fresh chives (or use freeze dried if you don’t have fresh)
  • 1/2 cup cheddar cheese (grated)
  • 1 cup milk

Instructions

  1. Preheat oven to 350ºF. In a large mixing bowl, add the flour, baking powder, and salt. Mix thoroughly. Use a pastry blender and cut the cold butter into the flour mixture until it resembles crumbs.
  2. Mix in the garlic, chives and cheddar. Pour the milk over the top and mix with your hands until the dough holds together in a large ball (don’t overwork the dough, you want it to be nice and flaky when it’s done baking).
  3. Flatten out into a 8″ circle and cut into 8 wedges. Cover baking sheet with parchment paper and bake for 20 to 25 minutes.