Food

Hi there. I’m Whitney, mother of two beautiful children and wife of a most extraordinary man. I genuinely consider myself one of the most fortunate women in the world because of these three. I love jazz music, j.crew, and most things that start with J. My passion for art started in high school and has continued throughout my life. After being terrified of my ability to support a family on an artist’s wage, I received my bachelor’s from Brigham Young University in Exercise Science. Since then, I have never used my degree to make a single penny, but have started a business in cake decorating and event styling. 

Feel free to say hello at [email protected]

I love, love, love these fun little morsels.  The trend in jewelry this summer: chunky fashion rings–and Target has a fun selection for under $10.

 

Heather

I am a huge goat cheese lover!  You can add goat cheese to almost anything and it would elevate it to a whole new level, in my opinion.  This recipe was inspired by Gina’s Weight Watcher Recipes at SkinnyTaste.com.  I gave it the the old Whipper once-over and fell in LOVE!  

Did you know that goat cheese is 30% lower in fat and calories than most cow’s milk cheese?

Agave Goat Cheese Dressing – Serves 15

• 4 oz. of creamy goat cheese, room temperature
• 1 1/2 tbsp Agave (a natural sweetener like honey that can be found at most supermarkets these days.)
• 2 tbsp extra-virgin olive oil
• 2 tsp apple cider vinegar
• 1/2  lemon, jucied

In a small blender, combine the goat cheese, agave, extra-virgin olive oil, apple cider vinegar and lemon.  Season with fresh cracked black pepper and salt.  Mix until creamy.

Apple Scallion Pecan Salad with Agave Goat Cheese Dressing – Serves 1

• 10 pecan halves
• 1/2 apple sliced
• 2 cups of romaine lettuce (or, what ever green you want)
• 1 scallion sliced
• 1 tbsp crumbled goat cheese

Fill a bowl with the baby greens.  Top with the pecans, apples, scallions and goat cheese. Drizzle with the Agave Goat Cheese Dressing.

I have been working like a mad woman lately, trying to get new WhipperKeepers ready for the shop.  Here are the new offerings in the WhipperShop. Click on the image to see them in the Shop.

 

Don’t you just love these tasty little morsels?  All they need now are names.  Leave a comment and let me know what you think would be a great name for each of these new WhipperKeepers.  I can’t wait to see what you come up with!

Heather

I love international cuisine! Not too long a ago, a good friend of mine from India turned me onto the joys of Indian cooking with it’s spicy complexity.  Not only is it a flavor explosion in your mouth, it’s not too bad on the waist-line. 

Tandoori Chicken

4 Chicken Breasts

1/2 c. Store bought Tandoori Paste

1 c. Plain Fat-Free Yogurt

Mix together the yogurt and tandoori paste.  Place chicken in a bag and pour tandoori mixture over chicken.  Seal bag and turn to mix and coat the chicken.  Marinate chicken for at least 1 hour or preferably overnight.  Remove chicken from marinade and grill until the chicken reaches an internal temperature of 165 degrees.

Tzatziki Sauce

1 c   Plain Fat-Free Yogurt (I prefer the thicker Greek yogurt for this.)

1 c   English Cucumber, shredded

1 t.   Mint, finely chopped

2      Garlic Cloves, minced

Salt & Pepper to taste

Shred the cucumber, mix with a little salt and place in a strainer.  Let cucumber drain for at least 10 minutes and then ring it out in a paper towel to remove the remaining liquid.  Mix together with the yogurt, mint, garlic, salt and pepper.  Serve with Tandoori Chicken.

Heather