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Ep 99 Peanut Butter Cup Popcorn

Today we are thinking SIMPLICITY! We try a super simple recipe from Fixate 2 called Peanut Butter Popcorn. It is super easy to make and makes for a very quick and gluten free treat. Plus it's perfect if you are vegetarian or vegan.

Recipe" 1 Tbsp + 1 Tsp Dark Chocolate Chips 2 tsp. All natural creamy peanut butter 1 pinch sea salte (or Himalayan salt) 4 cups air-popped popcorn

1. Prepared doulbe-boiler by setting heat-proof bowl over gently boiling saucepan of water 2. Add chocolate chips, peanut butter and salt; cooke, stirring frequently for 1 - 3 minutes or until chocolate is melted 3. Drizzle popcor with cholcoate mixture, toss gently to blend

We doubled the recipe

Recipe Notes: Semisweet or bittersweet chocolate chips can be substitued for dark chocolate chips. Make sure they are dairy free if you want to keep the recipe vegan.

If you don't have or want to use a double-boiler, place chocolate chips, peanut butter, and salt in a small microwaveable bowl. heat on high for 30 to 60 seconds. stirring every 15 seconds.

Contact us at choosedontexcuse@gmail.com

Also follow us on: Facebook: https://www.facebook.com/choosedontexcuse/ Instagram: Choose Don't Excuse and  Jody Sedrick

Listen to our podcast Choose Don't Excuse which is available Apple Podcast, Google Podcast, Spotify and Shout Engine.com

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Ep 98 Sunday Eats and Treats - Fajitas for Cinco De Mayo

Can you say FIESTA?! It's Cinco De Mayo and we LOVE Mexican Food.  We share our personal recipe for Fajitas. Super EASY and super TASTY!

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Ep 97 Home Made Doritos - Sunday Eats and Treats

Sunday Eats And Treats - Home Made Doritos.

Yeah, we love Doritos but can you make them at home and they actually taste good.   Join us to see how they turn out.

Homemade Doritos

Author: MOMables.com Prep Time: 8 mins Cook Time: 15 to 20 mins Total Time: 23 - 28 mins Yield: 9 chips

INGREDIENTS 6 tortillas 1 Tablespoon vegetable oil 3 Tablespoons grated Parmesan cheese 1 1/2 teaspoons chili powder 1 1/2 teaspoons smoked paprika 1/2 teaspoon salt

INSTRUCTIONS Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Place the tortillas onto the baking sheet and brush oil on both sides. Stack the tortillas and cut 3 ways making 6 triangles. In a medium-sized bowl, add the Parmesan, chili powder, smoked paprika, and salt, stir to combine. Toss the sliced tortillas into the spice mix, making sure each piece gets evenly coated and lay them in a single layer onto the baking sheet. Bake for 15 to 20 minutes or until crisp. Allow to cool before serving or packing into lunch containers.

NOTES Recipe source: www.snack-girl.com.

NUTRITION Serving Size: 9 chipsCalories: 126Fat: 4.1gCarbohydrates: 19.6gFiber: 3gProtein: 4g

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Ep 96 Happy Easter! Hot PocketsHappy Easter!  Thanks for joining us for this episode of Sunday Eats and Treats.  We hope you have fantastic day with family and friends.

Want to know what to do with Easter leftovers??  Sunday Eats and Treats today is going to be an eye opening experience! 😂 We're going make hot pockets with the Easter dinner leftovers Plus you will be able to use this recipe for virtually any leftover!

Plus we share a few thoughts about Easter and our love for the Savior.

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Ep 95 Homemade Corn Dogs - And They're Healthy

Homemade healthy corn dogs!! Woot! Your family is going to love htis recipe especially if you have littles. I used the hot dog recipe I did a couple of Sundays ago (https://www.youtube.com/watch…) and then made this Paleo corn dog batter from Againstallgrain.com. Soooooo good! My kids loved it! Here’s the recipe for the batter: * 3/4 cup almond flour * 1/4 cup arrowroot powder * 1/2 teaspoon grain-free baking powder * 1/4 teaspoon sea salt * 1 large egg, beaten * 1/4 cup unsweetened almond milk * 1 tablespoon honey * 1 tablespoon melted ghee, grass-fed butter, or olive oil * 1/2 teaspoon apple cider vinegar INSTRUCTIONS: 1. In a medium sized bowl, whisk together the almond flour, arrowroot powder, baking powder and sea salt. Add the egg, almond milk, honey, melted ghee, and apple cider vinegar and stir until just combined and smooth. Place the batter in the fridge until well chilled. 2. Heat the oil in a deep pot over medium high heat. Bring the oil to 340°F then reduce the heat on the stove to keep a constant temperature. The oil should be about 4-inches high in the pot. 3. Dry the hotdogs off with a towel then skewer each one with a lollipop stick. Holding the ends of the sticks, dip the hot dogs into the chilled batter to completely cover the hot dog. 4. Carefully place the battered hot dogs into the hot oil while turning the stick gently, then drop it entirely into the oil. Fry until golden brown, about 2 to 3 minutes. Once finished cooking, place the corndogs on a rack with paper towels underneath. Repeat procedure with the remaining skewered hot dogs and batter.

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Ep 94 Homemade Healthy Hotdogs? Spring and Summer are in the air. Jody and I wondered if there was any way to make a homemade healthy hotdog. We we found one created by Fixate a FIX-Approved Cooking Show.Today we're going to see if this really is a tasty and healthy alternative to a good old hot dog.Homemade Healthy Hotdogs by Fixate1 lb. raw chicken breast, boneless, skinless, cut into ½-inch cubes ¾ tsp. smoked sea salt (or Himalayan salt) 1 tsp. ground smoked paprika ½ tsp. garlic powder ¼ tsp. ground black pepper ½ tsp. onion powder ½ cup crushed iceSPECIAL EQUIPMENT: Plastic wrap Olive oil cooking spray1. Place chicken on small baking sheet, evenly spread out. Freeze for approx. 1 hour, or until crusty on the outside but not completely frozen. 2. Place chicken, salt, paprika, garlic powder, pepper, onion powder, and ice in food processor; process for approx. 3 minutes, or until a smooth, emulsified paste forms. 3. Place chicken mixture into a resealable plastic bag. Snip off one corner, leaving a 1-inch-wide opening. Set aside. 4. Bring large saucepan of water to a boil over high heat. 5. Spread out 12 x 12-inch piece of plastic wrap. Coat with spray. 6. Pipe an 8-inch line of chicken mixture onto lower edge of plastic wrap; repeat with a second 8-inch line slightly overlapping the first; repeat with a third 8-inch line slightly overlapping the second. Roll chicken mixture tightly in plastic wrap, being careful to squeeze out as much air as possible. Form a sausage shape; grab ends and twist tightly to seal. Prick any air bubbles with the tip of a sharp toothpick, then retighten wrap. (Chicken mixture should form a tight, hotdog-shaped package.) 7. Repeat steps 5 and 6 with remaining chicken until you have four hotdog packages. 8. Reduce heat on water to low. Put wrapped hotdogs in steamer basket; steam, covered, for 10 minutes, or until solid. 9. Remove hotdogs to an ice bath. Let cool for 5 minutes; remove plastic with a pair of scissors. 10. Lightly coat hotdogs with spray. 11. Heat medium nonstick skillet over medium-high heat. 12. Add hotdogs; cook, turning occasionally, for 3 to 4 minutes, or until lightly browned on all sides and heated through.RECIPE NOTES: • Food-service plastic wrap reacts to heat better than the kind you buy at the grocery store. You can find it at club stores or at restaurant supply stores. One roll will last you a really long time! • Hotdogs can be cooked on a grill instead of in a skillet. • Refrigerate leftover hotdogs in an airtight container for up to 4 to 5 days

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Ep 93 Paleo Quiche - Sunday Eats and Treats We are making a delicious Paleo and Gluten Free friendly Quiche. The crust is inspired by my friend and teammate, Ashlee Hamilton Buchert . She has a Paleo cooking group where she teaches the how, what, and why of the Paleo lifestyle.  

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Ep 91 Fruit Heart Pizza

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Ep 76 Sunday Eats and Treats Pumpkin Macaroons

Sunday Eats and Treats - Chocolate Dipped Pumpkin Macaroonsrecipe by RecipeRunner.com 👍🏾👍🏾👅👅

These are the bomb.com! Two thumbs up and two licks means they made our top ten list!

Ingredients: 1 cup unsweetened shredded coconut (bought mine at Walmart)1/3 cup almond flour 2 teaspoons pumpkin spicePinch of salt1/4 cup maple syrup3 tablespoons pumpkin purée1 1/2 tablespoons melted coconut oil1 teaspoon vanilla extract4 ounces dark chocolate, finely chopped Directions: Preheat the oven to 325 degrees F. and line a baking sheet with parchment paper.Add the dry ingredients to a mixing bowl and stir together.Add in the wet ingredients and stir until well combined.Use a 1.5 tablespoon size cookie scoop or a heaping tablespoon to scoop the dough out onto the prepared baking sheet.Bake the macaroons for 18-22 minutes or until golden brown on the bottom and around the edges. Cool on the baking sheet for 10-15 minutes before removing them onto a wire rack to cool completely. Reserve the parchment paper.Place the chopped dark chocolate in a microwave safe bowl and heat in the microwave for 15 seconds at a time, stirring after each interval. Heat just until nearly melted to avoid burning the chocolate.Once the chocolate is melted and smooth, dip the bottoms of the cooled macaroons in it, then place them back onto the parchment lined baking sheet. Drizzle with extra chocolate if desired. Set aside until the chocolate hardens or place them in the refrigerator for a few minutes.Store in a single layer in an airtight container in the refrigerator or freezer.

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Happy Father's Day to those men who help shape the children of this world! Whether they're your own children or someone else's, your positive and caring influence is needed for our young rising generation. ❤️

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(via https://www.youtube.com/watch?v=YJ_ydJS-rsc)

We’re going bananas for something sweet for today Sunday Eats and Treats. Plus we discuss forgiveness! Super simple recipe 2 Bananas 1 Tsp Cinnamon 1/4 Tsp Nutmeg 1 Tsp Honey Mix cinnamon, nutmeg, and honey Put sliced bananas in spray oiled pan and sear for 30 seconds Add cinnamon mixture and stir for about 2 minutes Let cool and eat while warm!

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(via https://www.youtube.com/watch?v=rUrcxGICQ30)

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(via https://www.youtube.com/watch?v=uxzWZVCFq0g)

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Sunday Eats and Treats. Low Carb Fried Rice is on the menu!👍🏽👍🏽Cauliflower Fried RiceNonstick cooking spray2 cloves garlic, chopped1 green onion, chopped, divided use1 (12-oz.) bag fresh (or frozen) cauliflower rice(approx. 4 cups)½ cup chopped (or shredded) carrots1 egg, lightly beaten1 to 2 tsp. toasted sesame oil1 to 2 tsp. reduced-sodium soy sauce1. Heat large nonstick skillet, lightly coated with spray, overmedium heat.2. Add garlic and half of green onion; cook, stirring frequently,for 1 minute.3. Add caulifower and carrots; cook, stirring frequently, for 4 to6 minutes, or until caulifower is tender-crisp. Reduce heat tomedium-low.4. Make a well in center of caulifower mixture. Add egg; cook,stirring frequently to scramble egg into caulifower mixture,for 2 to 3 minutes, or until egg starts to set.5. Add oil and soy sauce; cook, stirring frequently, for 2 to 3 minutes,or until well-mixed and heated through.6. Garnish with remaining 2 Tbsp. green onion.Recipe from 2B Mindset BeachBody

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Quick and Easy Pollo Azado for Sunday Eats and Treats. Plus we discuss Motivation and accountability1/4 cup Olive Oil1/2 cup Orange Juice (freshly Squeezed If Possible; Save Juiced Orange Halves)2 whole Lemons, Juiced2 whole Limes, Juiced4 whole Garlic, Cloves Peeled And Smashed2 whole Onions, Peeled And Quartered1 teaspoon Salt1 teaspoon Black Pepper16 whole Chicken LegsFlour Tortillas, warmed corn Tortillas, WarmedPico De GalloGuacamoleCooked Beans (pinto, Black, Refried)Recipe Credit "The Pioneer Woman"

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Ep 51 Sunday Eats and Treats Mug Cake

Mug Cakes are on the menu for today’s Sunday Eats and Treats. It's so quick and easy we are making 3 cakes each with a different flavor. We also talk Discipline. Not Discipline as disciplining your children 👶😃 but Discipline that drives you to push through motivation and accomplish your goals!👊🏼 Recipe 1: Banana Chocolate Chip Cake (Recipe World: Big Man's World) 1/2 Cup Oats 1 tsp baking powder Pinch of cinnamon 2Tbsp mashed bananas 2 Tbsp Greek Yogurt 1 Large Egg 2 Tblsp Almond Milk Mix together. Pour in coffee mug. Microwave in 30 sec. increments until done Recipe 2: Chocolate Brownie 1 Scoop Chocolate Shakeology or other protein powder 1 Tbsp Coconut Flour 2 Tbsp Coconut Sugar 1/2 tsp. Baking powder 1 - 2 Tbsp Cocoa Powder 1 Egg 1/4 cup almond milk Chocolate Chips Mix together. Pour in coffee mug. Microwave in 30 sec. increments until done Recipe 3: Blueberry (Mixed Berry) Cake 1 Tbsp Coconut Flour 1 Tbsp Almond Flour 1 Tbsp Gluten Free Flour 2 Tbsp Coconut Sugar 1/2 tsp baking powder Pinch of Cinnamon 1 Large egg 1 Tbsp melted coconut oil 1 Tbsp Almond Milk 2-3 Tbsp frozen berries Recipe Credit: The Big Man's World

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Thanks for joining us for Sunday Eats and Treats. We’re making Healthy Snickers Bars 😜and discussing Motivation😀Snickers No Bake Bars By TheBigMansWorld.com * 3/4 cup coconut flour * 2 cups almond butter can sub for any nut or seed butter * 1/2 cup sticky sweetener of choice * 1-2 tbsp liquid of choice * See notes * 1 serving Caramel Sauce (recipe below) * 1-2 cups chocolate chips 1. Add your coconut flour to a mixing bowl and set aside. In a microwave-safe bowl or stovetop, combine your almond butter with your sticky sweetener and melt until combined. Add to the coconut flour and mix until a thick batter remains. If it is too crumbly, add some extra liquid (water, non-dairy milk). 2. Transfer your batter into a lined 8x8-inch baking dish and press firmly in place. Refrigerate. 3. Prepare caramel sauce (see below) and pour into the baking dish. Refrigerate or freeze until firm. Once firm, melt your chocolate chips in microwave or double boiler and pour over the top. Refrigerate. 4. Once the snickers bars have chilled, cut into bars and enjoy! The Caramel Layer * 1/2 cup nut or seed butter of choice * 1/2 cup sticky sweetener of choice * 1/2 cup coconut oil #thebigmansworld