Spicy Medicine- Our Fave Home Remedy

tis the season…

As in… the back-to-school-germs season. Without fail, it knocks out kids, coworkers, grocery store clerks, maybe even someone in your family. Here’s the thing- I believe the best defense is a good offense. Our house rule is to wash your hands right when you get home; we eat our veggies, try to get to bed early, blah, blah, blah… BUT if I had to pick one secret weapon that keeps us the healthiest or helps us kick a cold fastest, hands down it would be apple cider vinegar. I add it to my morning smoothies, make salad dressing with it, I put a teaspoon in my cinnamon tea with a slice of lemon, and when the sickness hits, and the scratchy throat and stuffy sinuses arise, I whip up a jar of what my son now calls ‘The Spicy Medicine.’

Spicy Medicine

Ingredients

• 2 tbsp unfiltered apple cider vinegar (with the ‘mother’ I use Bragg’s)

• 2 tbsp local honey

• 1/4 tsp ground ginger

• 1/8 tsp cayenne pepper

• 3 oz filtered water

Directions

1. In a glass jar, combine honey and apple cider vinegar. Stir until they start to meld together.

2. Add spices, stir again.

3. Add water, and stir one more time.

How we take it

We take 1 tbsp 2-3 times a day when we’re not feeling well. I give my son 1 tsp of honey to ‘chase’ the Spicy Medicine after his doses- and he generally has 1-2 a day when he’s got a cold. When we’re healthy, I like to add 1 tbsp of the mixture to hot water with a slice of lemon.

This recipe will help cut through the crud when you’re feeling congested, and apple cider vinegar has tons of gut health benefits!

But be warned- we don’t call it Spicy Medicine for nothing! It burns so good on the way down. Make sure to wash your hands if you spill, and avoid getting it in your eyes!

I’m no doctor, but mom to mom, friend to friend, and from my kitchen to yours, this is the first remedy I recommend to all of my loved ones when cold season strikes! Give it a go, and let me know what you think!

xo, Terra

Sweet and Spicy Turkey Meatballs

Spicy meatballs served with sautéed spinach, broccoli, sesame carrots, and a fried egg

My family LOVES meatballs. I love that they’re an easy addiction to meal prep Sunday, and we all love how yummy and satisfying they are.  

I found myself in a meatball rut in the winter, and my friend Jasmine shared a recipe for Asian meatballs that sounded like a great way to mix things up. 

On the go- served with sweet potatoes, brown rice, broccoli, and carrots

One of my goals with this site is always to share healthier versions of comfort food. I love to sneak in extra veggies, and stick to ingredients that don’t weigh you down.  

I used that original recipe as a spring board to experiment with new flavor profiles, and after a few attempts I found this combo, and knew it was the winner.  

SPICY MEATBALLS

• 2lbs ground turkey

• 1/2 sweet onion, diced

• 3/4C oat flour

• 1/2C grated zucchini

• 2 eggs

• 2 cloves garlic, diced

• 2tsp chili powder

• 1tsp ground ginger

• 1tsp smoked paprika

• Pinch Himalayan pink sea salt

• Pinch black pepper

1. Add all ingredients to a bowl, and mix thoroughly by hand.

2. Form into 1-1/2in balls, and bake at 350 for 20 minutes on a foil lined baking sheet (makes 24 meatballs)

SRIRACHA HONEY GLAZE

• 3 Tbsp Sriracha

• 3 Tbsp Tamari

• 3 Tbsp Rice Wine Vinegar

• 3 Tbsp Honey

• 1 tsp Ginger Paste (available @ Trader Joe’s) or 1tsp minced ginger

• 1 minced clove of garlic or 1/2tsp garlic powder

• 1 tsp fish sauce

• 1 tsp chili powder

• 1/2tsp cinnamon

1. Add all ingredients to a small sauce pan, and simmer for 5-7 minutes.

These meatballs reheat beautifully.

Once the meatballs are cooked, transfer to a storage container (like this lovely glass Pyrex) and drizzle the glaze on top. Give the dish a little wiggle to coat them completely!

Serve with AN-Y-THING. veggies, zoodles, brown rice, bibimbap or my favorite, add them to the @toneitupnutrition Butternut Squash Lentil Soup

ENJOY!!!! 😋

Peanut Butter Strawberry Mini Muffins

This recipe is dedicated to Melody, who lovingly demanded that I post it. Love you girl!! ;)

As soon as I got my hands on the new Tone It Up Peanut Butter protein, I was immediately transported to all of my favorite PB combos. But the first that came to mind was a good old fashioned PB&J.

These mini muffins are a PB&J without the J spilling out of the bread and onto your shirt... wait... is it just me that has that problem?? Silver lining is that the bad boys are packed with protein, are free of refined sugar, and are gluten free!

Hope you enjoy! 

Peanut Butter Strawberry Mini Protein Muffins

makes 24 mini muffins or 12 mini loaves ( i use this mini loaf pan and this Mini Muffin Pan)

ingredients

• 3/4c gluten free oat flour
• 3/4c Tone It Up Peanut Butter Protein
• 1tsp GF baking powder (or regular baking powder- totally up to you)
• 1tsp baking soda
• 1/4tsp salt
• 1 banana, mashed
• 1/2c unsweetened almond milk
• 1 egg
• 1/4c maple syrup
• 1/2 cup diced fresh strawberries

directions

1. Preheat oven to 350 degrees
2. Spray your mini muffin tin with coconut oil spray, and set aside
3. In a mixing bowl, add all dry ingredients, and whisk to combine
4. Add in the milk, banana, egg, and maple syrup. Mix until well combined
5. Gently fold strawberries into the batter
6. Using a teaspoon, spoon batter into muffin tin (each muffin will hold 1 to 1 1/2 tsp of batter)
7. Bake for 18-22 minutes (depending on your oven) Muffins are ready when an inserted toothpick comes out clean.
8. Let cool for 10 minutes in the pan, and then transfer to a wire rack to cool completely

From there, simply enjoy with family, friends, coworkers, whoever! 

Hope you love these as much as we do!

xo, Terra

Smoothies on Smoothies

In our house, smoothies are made on a VERY regular basis. As in at least 5 days a week. I love feeding my family smoothies for breakfast because I can pack them full of produce, lean protein, and healthy fats, and I can generally make them with whatever's on hand in our fridge, freezer, and pantry.

My son and I drink the Lean Green ACV Machine every weekday. 

The one smoothie ingredient that is non-negotiable is Tone It Up Organic Protein. Tone It Up protein is vegan, organic, non-GMO, and free of the top 8 food allergens. It's easy on my family’s stomachs, and it tastes great. We use vanilla 80% of the time, but I also keep chocolate on hand in case anyone get a late night craving. And now that cafe latte and peanut butter flavors have been released at Target, I can feel our smoothie game moving to the next level! 

The other thing that obviously critical to smoothie creation is a good blender. We have a NutriBullet, and I have to say I am super impressed with how well it blends frozen fruit and greens. In less than one minute, my smoothies are super... well, smooth.

We have a few recipes that are hits, and a few that we throw into the mix when we're feeling the need to switch things up. This is an evergreen post, so as we try and approve new flavors, I'll be sure to add them! Let me know in the comments if there are ingredients you'd like help creating recipes for!

smoothie liquids are all pre-portioned in mason jars on the top shelf. More than saving time on weekday mornings, this trick saves me from having to think about measurements at 6:30am.

One tip for making morning’s easier:

Prep all of your smoothie liquids and powders on meal prep Sunday. That way, when it’s time to blend, there’s no measuring- you just pour everything into the blender and go!

Hope you love these as much as we do!

xo, Terra

Lean Green ACV Machine

• 1/2 banana
• 1/2c coconut water
• 1/4c pineapple juice
• 1 scoop @toneitupnutrition vanilla protein
• 1tbsp ACV
• 2 giant handfuls of spinach
• Dash of ground ginger and cayenne

You down with PBB? Yeah you know me!

This is my hubb’s favorite smoothie, hands down.

• 8oz unsweetened almond milk
• 1 scoop Tone It Up vanilla protein
• 1tbsp PB2 peanut butter powder
• 1 banana
• 1/2c ice  

Strawberry Sweetheart Smoothie Bowl

This smoothie bowl is inspired by my hubby and son, who loves all things peanut butter!! The base is my hubby’s daily go-to, the PBB smoothie, and the swirl is fresh strawberry purée!

Ingredients for ✌🏽 servings:

• 8oz almond milk
• 1 scoop @toneitupnutrition vanilla or peanut butter protein
• 2Tbsp PB powder
• 1/2c ice
• 1 banana

Blend all ingredients and pour into your bowl. THEN...

Blend 1/2c strawberries and strain. Pour the purée into the top of your smoothie bowl, and swirl with a toothpick

If you like Pina Coladas 

• 4oz pineapple juice
• 4oz coconut water
• 1 scoop Tone It Up vanilla (or coconut) protein
• 1/2C frozen pineapple  
• 1/2 banana
• 1tbsp coconut manna

**you could easily add rum to this for a healthier(??) cocktail  

Cherry Blossom

• 1/4c frozen cherries
• 1/2c coconut milk
• 1/2c unsweetened almond milk
• 1 scoop @toneitupnutrition vanilla protein
• 1/4c frozen cauliflower
• 1tbsp coconut manna (coconut butter)

🌸Blend, blend, blend, and serve sprinkled with fresh coconut, and fresh blooms from the garden💕

No-Coffee Coffee Smoothie

Ingredients:

• 8oz almond milk
• 1 scoop @toneitupnutrition Cafe Latte protein
• 1/2 banana
• @foursigmatic mushroom coffee
• 5 ice cubes

Four Sigmatic is mushroom coffee. It’s lower in caffeine than traditional coffee, and has adaptogens for additional health benefits. 

Blend blend blend, and prepare to dazzle your tastebuds!

Made with extra love- Mexican Mocha Mini Loaves

Before we begin...

As you may have noticed, Bainbridge Kitchen has been quiet for the past few weeks. I've tried to figure out ways to be inspired to share content, but even posts that are 100% ready to publish didn't feel right. 

My grandma was admitted to the hospital in the middle of January with issues surrounding most of her vital organs. I'm sad to share that she passed away earlier this week. 

My Grammy 

I feel so blessed that I was able to spend so much time with her the past month, even if it wasn't under the best circumstances. While she was in the hospital, she all but refused the 'lousy' hospital food. I made sure to pack snacks everyday (because that's what I do) and I was so thankful that I did, because the only thing I could get my grandma to willingly eat was the protein muffins I baked and brought with me. 

My grandma is LDS, and she doesn't drink coffee or alcohol, so it's kind of funny that this post begins with a moment about her. Rest assured, I made sure all of her muffins were made sans coffee or booze. Boy Almighty would she have given me an earful if I tried to sneak that to her.

I won't pretend that I'm not sad even as I write this. My Grammy was one of my favorite people on the planet. She was a firecracker. She took zero grief from zero people, and she loved with all her heart. She also taught me how to cook. Not just cook, bake. My Grammy’s cinnamon rolls are the stuff of legends. My Grammy shared her love through her food, and she will always be my inspiration to do the same. 

So without further adieu, here are my Grammy and non-Grammy approved versions of DELICIOUS Mexican Mocha Mini loaves. Take a minute today to call someone you love, hug someone you love, and make these with a little extra love. I know I will. 

xo, Terra

Mexican Mocha Mini-Loaves

Makes 12 Mini Loaves (I love this mini loaf pan, and this heart shaped pan)

Grammy-Approved (no coffee, no alcohol- still delicious)

• 1/2C chocolate Tone It Up Organic Protein powder
• 1/2C unsweetened cocoa powder
• 1/2C oat flour
• 1tsp cinnamon
• 1/2 tsp baking soda
• 3/4tsp baking powder
• 1/4tsp salt
• 1/2C applesauce
• 2Tbsp canola oil
• 1/2C almond milk
• 1/4C agave
• 1 egg
• 1/4C chocolate chips

Non-Grammy Approved (a little more decadent, and my personal preference)

• 1/2C chocolate Tone It Up Organic Protein powder
• 1/2C unsweetened cocoa powder
• 1/2C oat flour
• 1tsp cinnamon
• 1/2 tsp baking soda
• 3/4tsp baking powder
• 1/4tsp salt
• 1/2C applesauce
• 2Tbsp canola oil
• 1/2C coffee
• 1/4C agave
• 1 egg
• 1Tbsp tequila
• 1/4C chocolate chips

Directions:

1. Preheat oven to 350. Spray silicone baking mold with coconut oil spray, place on baking sheet, and set aside.
2. Combine all dry ingredients, and whisk together.
3. Add wet ingredients to the dry, and stir gently to combine.
4. Stir chocolate chips into mixture
5. Spoon the batter into the baking mold, and tap the pan lightly against the counter to remove any bubbles. Top with heart sprinkles if you're feeling festive
6. Bake at 350 for 17-19 minutes. Mini-Loaves are done when a toothpick inserted to the center comes out mostly clean.
7. Let cool for a few minutes in the pan before transferring to a wire cooling rack. 

**Serve with friends, family, hugs, and sprinkle them with a little extra love**

with love, from my home to yours. 

Baked Eggs

I LIKE BAKED EGGS AND I CANNOT LIE

Can we all just agree that cute food tastes better? There’s something about these sweet like baked eggs with their happy yellow yolks that just makes me smile! I love that they can be customized to whatever your mood is, and work with whatever you have on hand. Bonus- they’re a hit with a brunch crowd!

• 1 Dozen Large Eggs
• 6 stalks asparagus, chopped into thin rounds
• 1/2 sweet onion, diced
• 1 garlic clove, diced
• 2Tbsp Salsa or pico de gallo
• pinch of salt and pepper

1. Preheat oven to 350 degrees
2. Spray silicone baking mold (try this one or this one) with coconut oil spray, and place on a metal cookie sheet for stability
3. Dice all veggies, mix together in a bowl with salsa, and 1-2TBSP to each muffin tin (ormini loaf pan)
4. Crack 1 egg into each tin. Tamp the pan 2-3 times to ensure there are no air pockets 
5. Cook at 350 for 20-25 minutes, until the yolk is set. 
6. Let cool 5 minutes before serving, or cool completely before storing for meal prep.

**These can be served warm, at room temperature. To reheat microwave for 30 seconds, covered with a damp paper towel.

**Serve with salad, avocado toast, or on their own! 2 eggs per serving 

Triple Berry Protein Muffins

I love baking. I mean, who doesn't love the smell of warm berries wafting from the oven on a Sunday morning? Baking is in my DNA. My grandma makes the best cinnamon rolls in the world, from memory. My mom is the master of peanut butter cookies. My sister owns the cobbler/biscuit space. I am the resident birthday cake baker.

As we've adapted a healthier lifestyle, I've experimented more with wheat-alternative flours. Oat Flour is one of my go-to's for a few reasons.

1. It's so easy- I always have Gluten-Free Oatmeal in my pantry. All you do is take those rolled oats, throw them in the food processor, and pulse pulse pulse! I make 4-6 cups of oat flour at a time so that i don't have to grind it to order every time I bake, which is often.
2. I love the hearty texture it provides in baked goods- especially muffins
3. It's inexpensive! This is my go to flour when I'm baking for a large group, or for a weekend brunch

PSA- We are not wheat-free, we are mostly wheat-free. I feel better when I don't eat a ton of wheat. Also, my son has asthma, and we avoid wheat and dairy to maintain better control over his symptoms. 

This muffin recipe is super-versatile. Feel free to use any berries you like, or swap for dried fruit, or even dark chocolate and nuts for a decadent treat!

Enjoy! xo, Terra

I love all muffins. All sizes. All flavors.  

Triple Berry Protein Muffins

Prep: 10 minutes Bake: 15-20 minutes Makes 12 Muffins or 24 Mini-Muffins

• 1-1/4C Oat Flour
• 3/4C Tone It Up Vanilla Protein Powder
• 1/4tsp salt
• 1-1/2tsp Baking Powder
• 1/2tsp Baking Soda
• 2 Eggs
• 1C Almond Milk
• 2TBSP Agave Syrup (or Honey)
• 1tsp Cinnamon
• 1tsp Vanilla Extract
• 3/4C Mixed Berries (I use equal parts blueberries, raspberries, and blackberries)

1. Preheat oven to 375F. Grease muffin tin with coconut oil, or use paper liners. I also love this mini loaf pan for cute baby loaves. Everything is cuter in little sizes!
2. In a bowl, combine all dry ingredients and whisk together.
3. Add wet ingredients, and stir until combined.
4. Fold in berries. Be careful not to over-mix (I learned this the hard way- purple muffins, party of 1)
5. Spoon batter into prepared tin. Fill muffin cups 2/3 full. 
6. Bake for 15-20 minutes, until golden, or until a toothpick comes out clean.
7. Cool in muffin tin for 5 minutes before transferring to wire cooling rack.

** Store in an airtight container for up to 5 days in the refrigerator. Best served with friends, coffee, and laughter. **