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Skinny Ms. Cinnamon Rolls (
Yes, even cinnamon rolls can be made healthy while still retaining all that incredible, gooey goodness! We won’t lie to  you, this one is messy to make. But man, oh man, is it worth the mess.

Skinny Ms. Cinnamon Rolls
NOTE: This recipe will require 3 hours of total rising time. So plan accordingly.
Nutritional Content Yield: approximately 15 rolls 1 serving = 1 roll
Data does not include pecans or honey used for topping.
Calories: 188 Total Fat: 4 gm Saturated Fats: 1 gm Trans Fats: 0 gm Cholesterol: 20 mg Sodium: 60 mg Carbohydrates: 35 gm Dietary fiber: 5 gm Sugars: 6 gm Protein: 7 gm Estimated Glycemic Load: 18
Nutritional Information estimated at Data may not be accurate.
·         Cinnamon Roll Ingredients
·         1 packet active dry yeast
·         1/2 tsp. honey
·         1/8 cup warm water (105 – 115 degrees F.)
·         1 cup unsweetened almond milk
·         1/4 cup honey
·         1/4 tsp. salt
·         2 tbsp. olive oil + a little extra on reserve
·         1 egg
·         3 1/2 cups whole wheat pastry flour
·         Cinnamon Filling Ingredients
·         1 cup honey
·         1 tbsp. molasses
·         1/4 cup whole wheat pastry flour
·         2 tbsp. cinnamon
·         Topping Ingredients (optional)
·         1 cup chopped pecans
(This will all be done in one large mixing bowl)
Pour the yeast into the bowl and mix in the warm water and the 1/2 tsp. honey. Let sit for 5 minutes.
Now, add the almond milk, 1/4 cup honey, salt olive oil and eggs to the yeast mixture. Whisk gently until combined.
Using a wooden spoon, stir in the flour. When it’s partially mixed and too thick to mix with the spoon any longer, begin kneading by hand. This will be very sticky at first, but you’ll find that the more you knead, the more the gluten starts to pull everything together. In the end, you’ll have a fairly firm ball of dough. So keep kneading (about 10-15 minutes).
Coat the ball of dough in a thin layer of olive oil and set back in the bowl. Cover with a towel and let stand for 1 hour to rise.
Punch down the dough, and cover again. Let it sit for another hour.
Punch down the dough one last time, cover and let sit for 10 minutes while you prepare the filling.
In a medium mixing bowl, blend all your filling ingredients together. You should have a nice, thick, molasses-like filling when you are done mixing.
On a generously floured surface, roll out your dough. Again, be generous with the flour. If you are not, the dough will stick to your counter making the rolling process a real chore. Roll the dough into a rectangle. Cut with a knife if necessary and place the cut offs in the center of the dough to be rolled back in with the rolling pin (no wasting good dough here!)
Pour the honey mixture onto the middle of your rolled dough.
Smear on your filling. Make sure it only touches 3 of the four sides of your rectangle, leaving about 1 inch space strip with no filling.
Roll the dough, starting with the side that has the honey mixture up to the edge.
When you get it rolled almost all the way, use your fingers to “paint” some water onto the edge of the dough that does not have any honey mixture on it. Give the dough one final roll so the dough will be “glued shut” by the water.
Note: If you get to this point and feel like you should just throw the whole thing in the trash, you’re probably doing it right. Did I mention this recipe is messy?
Cut the roll into approximately 1 inch thick slices, and place each slice in an oiled baking pan or casserole dish. You want the dish to be too big for all your rolls as they will still need room for rising and baking. (You may need more than one dish)
Cover the dish with a towel and let the dough rise, one last time, for 1 hour.
Preheat your oven to 375 degrees F.
If using the pecans, sprinkle them on now. Place rolls in the oven and bake for 15-18 minutes.
Allow to cool and squeeze some honey over the top of the rolls.
Recipe by Tiffany McCauley of A blog for clean eating recipes.


This site is AWESOME - easy recipes and low fat:


I came across this recipe and it was really different, but amazingly great.


Smokey Short Ribs Chipotle Chili

Cooler weather is on the way and there is nothing like spicy hot chili on a cold winter night to warm us up, so let's get ready. Most people think of ground beef when they think of chili, but this will introduce you to chili with a superior flavor that will make you forget about ground beef chili. In all meat cooking there is nothing like the flavor that bone-in meat contributes more to the flavor.

2-4 Tablespoons Olive Oil
4 lbs Bone-In Beef or Bison Short Ribs
2 Large Purple Onions (I used yellow onion)
8 Garlic Cloves
2 Poblano Peppers
2 Green, Red, or Yellow Peppers (I used all three)
1 Small Can Chipotle Chiles in Adobo Sauce (7 ounces)
2 - 28 oz Cans of Whole Tomatoes
1 Tablespoon Cumin
1 Tablespoon Black Pepper
1 Tablespoon Salt
2 Bay Leaves
2 14 oz cans of Light Red Kidney Beans or Pinto Beans (I used both)

  • Place olive oil and ribs in a Dutch Oven and brown the ribs well on all sides
  • Remove ribs from dutch oven
  • Rough chop onions in about 3/4” pieces and add to dutch oven
  • Smash and peel garlic cloves and add to dutch oven
  • Dice poblano and green peppers into 3/4” dice and add to dutch oven
  • Add can of chipotle chiles and adobo sauce (7 ounce can) to dutch oven
  • Saute, stirring often, all the above ingredients about 5 minutes
  • Place the 2 cans of tomatoes and juice in a bowl and squeeze tomatoes between your fingers to crush and then add to the dutch oven and stir
  • Add remaining ingredients (cumin, black pepper, salt, bay leaves)
  • Add ribs and juices back to the dutch oven
  • Place in a 275 degree oven for 5-6 hours or until the meat falls loose from the bones and remove the bones
  • Remove to stove top, rinse beans and add beans and heat to boiling then reduce heat to low
  • Skim excess fat from the top with a large spoon or ladle
Serving Toppings (pick your favorites):
Cilantro, diced onions, grated sharp cheddar cheese, sour cream, hot sauce of your choice, baked or fried yellow corn bread or crusty Italian bread.

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