Make a McDonald’s Shamrock Shake at Home

If you are like me, St. Patrick’s Day always brings back fond memories of slurping McDonald’s Shamrock Shakes as a child. The green-tinted ice cream, the cool mint flavor, the whipped cream, the yum! I think it was also a welcome reminder that spring was right around the corner.

As a kid, I never worried about what nasty ingredients might be lurking in my shake. I just knew it tasted good. But now living in the information age as an adult and mom to two kids, I am more conscious about the things we put into our bodies. Sure, we eat “junk food” now and then, but I generally try to keep healthy foods in our home so we can easily make good choices.

When I saw the HuffPo’s article about the 54!!! ingredients (including High Fructose Corn Syrup, Red 40, Yellow 5, Blue 1, and artificial vanilla flavor), 820 calories, 135 grams of carbs and 115 grams of sugar in McDonald’s Shamrock Shakes, I knew I could make a healthier and just as tasty version at home with far fewer ingredients and no artificial dyes or HFCS. (Read a post I wrote about the problems with artificial colors.)

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I used organic vanilla ice cream, 2% milk, mint extract, and a bit of frozen spinach for color. There were 10 ingredients in the ice cream, plus the milk, mint flavor (three organic oils) and spinach makes a total of 15 ingredients! If you add whipped cream on top, that’s about 5 more ingredients or less if you whip your own from whipping cream.

Homemade Shamrock Shake Recipe

  • A few large scoops of vanilla ice cream
  • About a cup of milk (add more if needed)
  • Several drops of mint extract
  • A handful of frozen or fresh baby spinach (for coloring)

Blend until well combined and pour into glasses. Add whipped cream on top if desired. Serve and enjoy!

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The kids, hubby and I all agreed that they were better than McDonald’s version (which *ahem* we did recently partake in) and so easy to make at home.

Now you don’t have to wait for St. Patty’s day to roll around once a year. You can enjoy delicious mint shakes year-round!

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Mint (candy cane) chocolate chip cookies recipe

I hope everyone had a good Christmas, Hanukkah, Solstice, Yule or whatever it is that you celebrate. :) We had a good holiday here in the Crunchy Domestic Goddess house. The kids enjoyed their presents and even playing with the packaging. There’s nothing wrong with upcycling your cardboard. ;) In addition to the masks, Ava built a cardboard house for Strawberry Shortcake and Lemon Meringue.

I got a new set of stainless steel pots and pans and am happy to finally rid myself of the old Teflon (non-stick) set (that I had no idea was potentially bad for us when I got it many years ago). I also got a beautiful enameled cast iron pot. I could be contentedly busy in the kitchen for hours now and may be on the lookout for some new recipes :)

That brings me to the point of this post – a new recipe! If you are like me, you might have some candy canes hanging around (literally) and may be looking for a use for them (other than stuffing them into your mouth). I was inspired to come up with this recipe after Jennifer mentioned she and her daughter had experimented with candy cane cookies.

They are delicious and will be consumed before you know it! You might want to stock up on some candy canes so you can make them at other times of the year too, though I think substituting peppermint candy for the candy canes would work just as well.

Mint (candy cane) chocolate chip cookies

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon mint extract
  • 2 large eggs
  • 2 cups chocolate chips (12-oz. pkg.)
  • 1 cup candy canes ground finely in food processor (about 10-12 candy canes)

Directions

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla and mint extracts in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips, followed by candy canes. Drop by rounded tablespoon onto ungreased baking sheets.
Please note: Due to the melting candy canes, these cookies tend to spread a bit. Make sure you leave adequate space surrounding each cookie on the baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Enjoy!

I’d post a picture of the cookies, but we ate them all (and gave some to the kids’ teachers). I may be making another batch soon though and will add a pic if I do. ;)

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A 5-minute healthy lunch idea: tortilla pizzas


I’ve been buying Stacy’s Organic Tortillas in bulk lately and using them primarily for making sandwich wraps. The kids love the wraps and they worked well in their camp lunches this summer and in school lunches for Ava in kindergarten. I admit I enjoy them myself as well.

However, I may have found a new use for the tortillas that I love even more than the wraps. Thanks to my friend Melissa, I am now making 5-minute tortilla pizzas! I know I said they were for lunch, but I’ve made them for dinner too on those nights I need a quick meal.

5-minute tortilla pizzas

Ingredients:
– Tortilla (white flour, wheat flour, whatever you desire)
– Cheese (shredded mozzarella, goat cheese, soy cheese, whatever you prefer)
– Sauce (store-bought tomato sauce is easy, but so is homemade canned sauce – provided you made it prior to this, pesto works well too)
– Optional: additional toppings. I would make sure they are already cooked and don’t add too many or it could affect the quality of the pizza. Also, because the crust is very thin (it’s a tortilla after all), you don’t want to weigh it down with an overload of toppings.

Instructions:
Lay a tortilla on a pizza pan, cookie sheet or baking stone. (I recommend only one tortilla per pan unless two fit well. They didn’t cook as evenly when I tried to put two on one cookie sheet.)
Spread a thin layer or sauce on tortilla. (Add additional toppings if desired. Remember, don’t add much or it will weigh down your tortilla too much.)
Sprinkle with cheese. (The kids can totally help out with making these too, though that might add a little extra time to the preparation.)

Put in oven under broiler until cheese melts. This only takes a few minutes so definitely keep an eye on it.

Remove from oven, let cool, slice and serve or save to pack in a school lunch the next day.

The kids love them and so do I. Easy, peasy and oh so cheesy! ;) Thanks again, Mel!

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Zucchini pasta & marinara – a raw food experience

Raw zucchini pasta with raw marinara sauce
Raw zucchini pasta with raw marinara sauce

This weekend my family and I went to our first slow food potluck. If you are unfamiliar with the phrase slow food, it’s “an idea, a way of living and a way of eating. It is a global, grassroots movement with thousands of members around the world that links the pleasure of food with a commitment to community and the environment.” The goal of our slow food potluck, organized by my friend Melissa and hosted by my friend Alison, was to use as many local ingredients as possible. In addition to local foods, we also had local drinks including wine, beer, mead, cider and a few flavors of homemade kombucha. I will write more about the potluck and delicious foods everyone brought later.

After reading about and seeing a picture of a Meatless Monday meal – zucchini pasta and marinara Leslie at Recycle Your Day made recently, I knew that was the dish I wanted to make for the potluck. She sent me the link to the YouTube video (produced by Larry Cook at The Beginner’s Guide to Natural Living) where she got the idea. It’s a very simple meal to make – using zucchini, tomatoes, red peppers, sun-dried tomatoes, olive oil, garlic, basil, oregano, salt and pepper, as well as a vegetable peeler and a food processor – and it tastes delicious.

Because my garden isn’t producing much more than strawberries, cucumbers, and a few tomatoes at present, I went to the farmers’ market to get the bulk of my ingredients. I got the zucchini, tomatoes, and garlic there, had the spices at home, and got the peppers and sun-dried tomatoes at Vitamin Cottage.

I was happy to hear that everyone liked it, even those who were skeptical at first. Even my husband who’s not a big zucchini or tomato fan thought it was really good. (I’m holding him to that and planning on making it again!) :) What I found really interesting is that the pasta, which is just thinly sliced zucchini (I used my vegetable peeler to make ribbons), tastes so much like “real” pasta when you have a flavorful marinara all over it.

More on the rest of the slow foods potluck, including pics of all of the tasty dishes, later.

Related posts:

Have you written about eating local, slow foods or have a raw recipe to share? Include your link in the comments and I’ll link to you. :)

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Whole Wheat Honey Pizza Dough Recipe

I got this delicious whole wheat honey pizza dough recipe from my friend *Heather (A Mama’s Blog) a few months ago and have been enjoying it regularly ever since. It’s quick, easy and sooooo good. My family loves it too!

Whole Wheat Honey Pizza Dough

Ingredients:
4 1/2 teaspoons yeast
1 1/2 cups warm water
4 tablespoons honey
2 to 2 1/2 cups all purpose flour
1 cup whole wheat flour
1 teaspoon salt
4 tablespoons cornmeal
1 tablespoon olive oil

Mix yeast, water and honey and let stand 5 min.

Combine flour through cornmeal in a large bowl.

Add liquid ingredients to the dry ingredients, stir up a bit, then add in olive oil. Knead until everything is well combined. If it seems a little dry, you can add a bit more water at this point, but I don’t generally need to.

Cover dough in a bowl with a towel in a warm place for 30 min.

Punch down and roll out dough, add toppings and bake @ 350 degrees for 20 minutes or until done.

Makes enough dough to cover one whole cookie sheet (which is what I do) or (probably) two round pizza pans. I usually end up with a little extra dough too that the kids like to roll into balls and eat or last night I used the extra dough to make a big cinnamon roll for the family to share for dessert.

Enjoy!

* Recipe adapted from MyRecipes

Note: You should be able to use more wheat flour and less AP flour, but you might need to adjust other ingredients (like add more oil) to make the consistency work.

Easy-peasy playdough recipe

On Sunday morning, I whipped up some homemade playdough for the kids. It took maybe 20 minutes from start to finish and was so easy it left me wondering why I never made it myself before!

our playdoughPlaydough

1 cup flour
1/2 cup salt
1 cup water
2 tablespoons oil
2 tablespoons cream of tartar
food coloring

Mix flour, salt, cream of tartar and oil, and slowly add the water. Cook over medium heat, stirring until dough becomes stiff. Turn out onto wax paper and let cool. Knead the playdough with your hands until of proper consistency. Use as is, or divide into balls and add a few drops of the food coloring to make various colors.

I love how soft it turned out and the unique colors. If the kids didn’t love it so much, I think I could spend hours just playing with it myself. :)

Julian and Ava reaching for the playdough

Here are some variations of the playdough recipe.