Come see Foodie Bliss Goodies at a holiday market near you!

2 Dec

Hey everybody! Holiday market season is upon us, and Foodie Bliss Goodies will be out in full force this season. Here is a heads up on where to find your favorite jamstress extraordinaire in the coming weeks. Our jams make great unique home made gifts that have that personal touch. Wonderful for your favorite foodie or for those loved ones you just can’t figure out what to get! We will have gift baskets as well for those who like a more complete package as well. A portion of all sales from Foodie Bliss Goodies will go towards the Denver Rescue Mission or the Dumb Friends League during this holiday season as well. What a great way to get a little bit of extra bliss for YOU by helping someone else in need and getting your holiday shopping done at the same time!

Upcoming Holiday Markets:

Saturday, December 7, 2013
Holly Jolly Extravaganza

Lakeview Event Center
7864 W. Jewell Ave. Lakewood, CO
A portion of the proceeds from this event will go towards Maggi’s House, a nonprofit dedicated to helping homeless mothers and their children.


Sunday, December 8, 2013
SHARE Denver Holiday Market
2233 Ash Street Denver, CO


Saturday, December 14, 2013
Bazaars that Benefit
2845 Walnut Street, Denver, CO

and last but certainly not least, one of my favorite markets……
Sunday, December 15, 2013
Denver Handmade Homemade Market
Denver Art Society
734 Santa Fe Drive, Denver, CO 80204


Chocolate Chip Zucchini Bread

22 Nov

The holidays are upon us, and it has happened once again, I have caught the baking bug. Amidst dreaming up new jam flavors and planning that night’s dinner, I have caught myself experimenting more and more with gluten-free baking. Several years ago, when I first went gluten free, I tried a few pre-made all-purpose gluten free flour mixes, and honestly, none of them really blew my mind or even came close to their gluten-rich evil twin. I have been experimenting with different flours and ratios for some time now, and think I have my basic gluten free all-purpose flour mix down, at least one I am happy with. The basic flour recipe is this:

1 cup brown rice flour
2/3 cup potato starch
1/3 cup tapioca starch
2 tsp xantham gum

I always keep a tupperware container with this flour mix on hand, and have used it in everything from cookies and sweet breads to light frying and making a roux. For this recipe I used this gluten free flour mix, but you can use whichever one you prefer, as long as it contains some xantham gum for stability.

I have also been experimenting (look at me, getting all outside that comfort zone) with substituting gluten free flour into regular baking recipes, and as far as the that specific flour mix, it has gone over a lot better than I expected! For instance, yesterday I tweaked this amazing zucchini bread recipe a little, and it came out perfect!
For the non gluten-free, I would recommend checking out the original, and for those a little more health conscious, see below for some killer chocolate chip zucchini bread!

Dry ingredients:

3 cups all purpose gluten-free flour mix
2 teaspoons freshly ground cinnamon (or 1 Tablespoon pre-ground)
1/4 teaspoon freshly grated nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Wet ingredients:
2 eggs, room temperature
1/3 cup unrefined coconut oil (melted until just liquid, but not hot!!)
3/4 cup plain yogurt
1/3 cup buttermilk (or regular milk with a splash of vinegar)
1 cup organic Turbinado sugar (or brown sugar, firmly packed)
2 teaspoons pure vanilla extract
2 1/2 cups finely grated zucchini (try not to use gigantic zucchini-they should be small to medium)
4 oz dark chocolate, chunked (I used 1/4 cup semi sweet chocolate chips)
Preheat oven to 350°F. Oil a 9×4 inch loaf pan and line with parchment paper. Line a 6-cup muffin tin with papers OR oil a mini loaf pan. In a bowl, sift together dry ingredients and set aside. In a large bowl, beat eggs until foamy; beat in yogurt, buttermilk, oil, sugar, and vanilla. Combine well. Stir in grated zucchini and chopped chocolate.
Fold flour mixture into the wet ingredients and stir until combined. Spoon batter into 6 muffin cups (or mini loaf pan) and pour the rest into the 9×4 loaf pan. Bake for approximately 50 minutes. I am at high altitude here in Colorado, so I let mine bake for a little over an hour.
Remove from oven and cool 10 minutes in the pan. Loosen the sides and remove from pan. Cool loaf completely before cutting.

Strawberry Maca Green Smoothie

22 Nov

Hey guys, back with some more bodacious breakfast smoothie recipes today! May the uninspired find inspiration. Smoothies are an easy way to get lots of nutrients in a glass!

For this smoothie, I added in some maca root powder to add a nutritional punch! If you don’t know about maca root, and are looking to add to your energy levels throughout the day, I would recommend checking this stuff out. This was one of the descriptions I pulled up when looking for nutrition specifics….
“Peruvian folklores tell of maca being used in the Tahuantinsuyo Empire by warriors to increase their strength and endurance. The maca root has potent adaptogenic properties helping each body differently based on individual needs. Unique alkaloids found in maca, called Macainas, have been shown to nourish and support the endocrine system. Maca also provides an abundance of vitamins, minerals, amino acids and sterols.”
I don’t know about you, but who WOULDN’T want something like that in their diet?! I have started using maca root powder just this week, and have already noticed a big difference in my alertness and energy throughout the day.
For this smoothie, use:
1 banana
1/2 cup strawberries
1/2 cup juice (specifically, R.W. Knudsen’s Morning Blend, but other juices will work)
1 scoop green drink powder
1 tbsp. Udo’s Oil
Blend, and enjoy a new sense vitality throughout your day! This makes one smoothie.

What’s in a healthy breakfast?

14 Nov

I spent this past weekend at a workshop in Secaucus, NJ. It was geared towards personal health and growth, and the last day focused solely on the foods we put into our bodies. It was a blessing and a reminder that I needed to tighten up on what was going in, because it was definitely affecting what I was putting out into the world. I will own up to it-I got lazy! Over the last six months, I was eating crap, and knew it. But for some reason, I let myself get away with it. Thank goodness beautiful reminders, right?? Since returning to my daily routine, I have been immensely inspired and rejuvenated by what I heard over the weekend. I have refocused my meals and snacks around a plant-based diet, and even though it’s only been three days, I feel leaps and bounds better! I was blessed enough to have my beautiful mother accompany me to the workshop. Not only did we have an absolute blast, but she also got some core nutritional information for herself that I think definitely paved the way for a much brighter healthier tomorrow. Transition can be rough, and I am SO proud of her for all the steps, even in this short time, that she has taken. So first off, I gotta say BIG props to my mama for being such a bad ass! Also, seeing her go through this transition has reminded me that not everyone has had the good fortune that I have had to have nutritional inspiration flood into their lives, so to speak. One of the biggest stumbling blocks for eating healthy seems to be breakfast. What do people eat that is healthy for breakfast??

Well, I am going to be sharing several ideas a week for the next few weeks to try to build some inspiration in those who have no idea on what a healthy, easy breakfast looks like. It may seem a bit redundant at times, but repetition is the mother of skill, right? And who doesn’t want to be skilled at living a healthy happy life?! I swear by my green drinks first thing in the morning and am trying out some powders to see which one suits me best. Right now, I am using the Amazing Grass Green Superfood Energy Drink (*this powder does contain about 85 mg of caffeine per scoop, which is a little less than a cup of coffee, so be careful if you are drinking both!) I like it so far, and the flavor is very mild.
This morning’s breakfast consisted of a tall glass of water with the juice of 1 lemon (yum for alkalinizing!), a cup of green tea with 1 tsp extra virgin coconut oil (sneak in some good fats and help get that brain going), and this green smoothie which boosted my energy and gave me a great boost of healthy stuff my body needs to get this beautiful day started! So here we go…..
These ingredients makes a smoothie for 1 person. Double if you are sharing the wealth of health!
1/2 cup juice (I used this R.W. Knudsen morning juice blend, but you can use whatever juice you prefer. It is really just to add some flavor. Make sure that it is actually fruit juice, not a bunch of added sugar and preservatives. Read your labels!)
1 banana
1 cup chopped cantaloupe
1 tbsp Udo’s Oil  (again, this is FANTASTIC for getting some good fats in your body first thing. Lubricate those brain muscles people! If you don’t have Udo’s Oil in your fridge, I would highly suggest picking some up at your local health food store ASAP, or you can substitute with flax seed oil if necessary).
3-4 ice cubes
Throw all this goodness into a blender………blend, blend, blend. About 15-20 seconds.
Pour into your favorite glass, enjoy some life giving sustenance, and do a little dance. Today is going to be a great day! Your body thanks you for laying the foundation for a kick ass morning. Cheers to you madam/sir!

Turkey and Brie Bites

17 Oct

These little appetizers are great for holiday parties.  With Thanksgiving coming up, these make a great “something different” to do with your leftover roasted turkey. You can also just smear a little bit of the roasted garlic and sweet onion jam on a turkey and brie sandwich any ol day of the week to give a little gourmet nod to that regular weekday lunch.

Crostinis or sliced french bread (*note: this recipe is not GF)
olive oil
roasted garlic and sweet onion jam
Begin by preheating your oven to 375. Lay out a couple of rows of your desired bread option on a cookie sheet. Lightly baste each piece of bread or crostini with a little olive oil on the side that is facing up. Smear on some roasted garlic and sweet onion jam by yours truly, followed by a bite size piece of brie and turkey. Pop in the oven for about ten minutes or until cheese just starts to get bubbly and melted. As I said, these are great for parties, game day, holidays, or just spicing up that regular old turkey sandwich!

Corn Muffins with Pepper Jelly

17 Oct

This recipe makes a great switch up to regular corn bread and corn muffins. I used Ina Garten’s corn muffin recipe, slightly modified to use GF flour, and these came out great! We did mini muffins in the pictures, but I have since tried them as described here, and the full size are my preferred. It’s hard to get enough jam on the smaller muffins and the flavors together are so good-a bite size muffin just isn’t enough!


3 cups gluten free all purpose flour mix (or regular AP flour if you are not GF)
1 cup sugar
1 cup medium gluten freecornmeal
2 tablespoons gluten free baking powder
1 1/2 teaspoons salt
1 1/2 cups whole milk
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
About 1/2 c. apricot habanero jam or raspberry jalapeno jam

Preheat the oven to 350 degrees F.

Line 12 muffin cups with paper liners. In a bowl, mix the flour, sugar, cornmeal, baking powder, and salt together with an electric mixer. In a separate bowl, combine the milk, melted butter, and eggs. With the mixer on the lowest speed, pour the wet ingredients into the dry ones and stir until they are just blended. Spoon the batter into the paper liners, filling each one halfway. Spoon about a teaspoon of jam into each muffin. Then fill the remainder of the muffin liners with corn muffin mix. Bake for 30 minutes, until the tops are crisp and a toothpick comes out clean. Cool slightly and remove from the pan.

Roasted Garlic and Spinach Pinwheels

16 Oct


8 oz cream cheese, softened
1 egg
2.5 cups fresh spinach, chiffonaded or sliced into thin strips (also can use frozen spinach, thawed and drained)
1/2 cup roasted garlic and sweet onion marmalade
salt and pepper
15 sheets phyllo dough (*note: this recipe is not GF)
1/3-1/2 cup melted butter

Begin by mixing together the cream cheese and egg very well in a mixing bowl. Gently fold in spinach and marmalade into cream cheese mixture. Sprinkle with a little salt and pepper and give one more good stir.
Lay out some wax paper on a clean counter. Layer about five sheets of phyllo, being sure use a pastry brush to  butter each layer as you go. Then take about 1/3 of the cream cheese and spread it along one of the short sides of the phyllo dough, making it as even as possible. Fold in the side of the phyllo dough, and gently but tightly roll the doll until it looks like so:
Repeat with remaining dough and cheese, layering at least 4 or 5 sheets per roll. This came out to three rolls for us. Brush the rolled up phyllo with remaining butter. Cut a few scores in the top of each roll and wrap in plastic wrap. Place in the freezer if you plan to make at a later date. If making these ahead of time, make sure to remove from freezer and let stand at least 30 minutes before baking.
If making immediately, bake at 375 degrees Fahrenheit for 25-30 minutes, letting cool 5 minutes before slicing.
Please note: Ours didn’t get time to rest post-oven AND we had to skimp on the butter because of a tragic household butter shortage. Hence the all but collapse of our pinwheels. They were still a huge hit! Butter is very important to keeping phyllo dough together and moist, so don’t skimp on the butter if you can help it!

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