Friday, December 25, 2015

Smoked Sausage and Hash Brown Casserole

Smoked Sausage and Hash Brown Casserole | #Easycrockpotmeals #Easydinnerideas #Easycrockpotrecipes #Cookingrecipes #Smokedsausagerecipeseasy #Crockpotdinners #Healthydinnerrecipes #Cabbagerecipe #Roastbeefcrockpotrecipes #Chuckroastcrockpotrecipes #Potroastslowcooker #Potroastcrockpotrecipeseasy


Ingredients

  • 1 tablespoon butter
  • 2 tablespoons flour
  • 1 cup water
  • 1 cup whole milk
  • 2 teaspoons chicken bouillon paste*
  • 1/2 teaspoon thyme
  • 1/2 teaspoon poultry seasoning
  • salt & pepper to tasteplus:
  • 1 32- oz. bag of hash browns defrosted
  • 14 oz. smoked sausage diced
  • 1 small onion diced
  • 1 1/2 cups grated cheddar cheese

Instructions

  1. For the homemade condensed cream of chicken soup, melt butter in a small saucepan over low heat. Sprinkle in flour and whisk. Cook 1 minute. Stir in water and whisk to remove any lumps. Simmer until thick, then stir in milk and chicken bouillon paste plus the seasonings. Sauce should thicken slightly at this point. Taste and adjust seasonings. Set aside.
  2. Place hash browns, smoked sausage, onion and cheese together in a lightly greased crockpot. Pour over condensed soup and stir. Cover and cook on high for 3 hours or until potatoes are soft and sausages are hot. Serve.*Chicken bouillon paste is similar to bouillon cubes, but in a paste form. It's found in jars right next to the boxes of chicken stock. If you don't have this ingredient, simply use either powdered or cubed bouillon {enough for 2 cups of liquid according to directions on the packaging} OR 1 cup of chicken stock instead of water and add an extra 1/2 teaspoon of poultry seasoning.

Recipe has been adapted from >>>>>  here

Wednesday, December 16, 2015

CHOCOLATE SWISS ROLL

CHOCOLATE SWISS ROLL | #Ketoairfryerrecipes #Ketoairfryerporkchops #Dessertrecipes #Chocolaterollcake #Cakedesserts #Cupcakecakes #Cakeflavors #Strawberrychampagnecake #Pinkchampagnecake #Englishmuffinrecipe #Dessertrecipes #Cookingrecipes

Ingredients

  • 4 large eggs, separated, room temperature
  • 3/4 cup (150g) caster/granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup (60g) Greek-style yogurt
  • 1 cup (100g) cake flour*
  • 1 teaspoon baking powder
  • 1/4 cup (25g) cocoa powder
  • 1/4 teaspoon salt
  • FOR THE FILLING
  • 1 cup (240ml) heavy cream
  • 1/2 cup (60g) icing/powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. For the Cake
  2. Preheat the oven to 180C/350F/Gas 4. Grease a 10x15-inch cake roll pan, and line the base with parchment paper.
  3. Using the handheld or stand mixer, beat the egg yolks and sugar until light and thick. Beat in the vanilla, and yogurt. Add the flour, baking powder, cocoa powder, and salt, and mix until combined.
  4. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold into the batter.
  5. Pour the batter into the prepared pan, and spread out evenly. Tap the pan lightly on the surface a few times to level out the batter. Bake for 8 - 10 minutes or until the cake springs back when lightly touched.
  6. Immediately invert the cake onto a tea towel dusted generously with icing/powdered sugar. Leaving the parchment paper on, roll the cake up with the tea towel, starting at a short end. Allow to cool completely on a wire rack.
  7. For the Filling
  8. Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla and whip to stiff peaks.
  9. Unroll the cake, peel off the paper, and spread the whipped cream evenly over the cake. Re-roll without the tea towel. Cover and refrigerate for at least 1 hour. Dust with icing sugar and serve.

recipe adapted  >>>>>  here

Monday, December 14, 2015

Slow Cooker General Tso's Chicken

Slow Cooker General Tso's Chicken | Easycrockpotrecipes Crockpotorangechickenhealthy Easyfoodrecipes Orangechickeneasycrockpot Crockpotchickenrecipes Crockpotdinner Honeygarlicchickencrockpot Porktenderloinrecipesincrockpot Porkloincrockpotrecipes Crockpotchickenrecipes Crockpotrecipesdinner Easycrockpotrecipes

Ingredients

  • 3 chicken breasts cut into bite sized pieces
  • 1/4 cup cornstarch
  • 2 tablespoons vegetable oil
  • 1 cup hoisin sauce
  • 4 tablespoons rice wine vinegar
  • 4 tablespoons light brown sugar
  • 2 teaspoons sesame oil
  • green onions for serving if desired
  • sesame seeds for serving if desired

Instructions

  1. Add chicken and cornstarch to a large ziplock bag. Toss to coat the chicken with the cornstarch.
  2. Heat oil in a large skillet or wok.
  3. Saute chicken until golden brown on both sides about 2 minutes on each side. (Note the chicken will not be fully cooked and that is ok)
  4. Add the chicken to the slow cooker.
  5. Add hoisin sauce, vinegar, sugar and sesame oil to a medium bowl and whisk until combined.
  6. Pour the sauce onto the chicken and stir to coat the chicken.
  7. Cook on low for 2-3 hours.
  8. Serve with green onions and sesame seeds for serving, if desired.

Recipe adapted >>>>>  here

Wednesday, December 9, 2015

Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce

Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce | #Fudgeswirledoreobottomcheesecake #Buntcakerecipes #Twinkiebundtcake #Applepiecrescentrolls #Cookingrecipes #Dinnerrecipes #Fudgeoreocheesecake #Ketoairfryerrecipes #Nobakeraspberrycheesecake #Dessertrecipes #Rasberrycheesecake #Ketoairfryerporkchops

Ingredients

  • Nonstick cooking spray
  • 4 large zucchini, sliced about 1/4 inch thick
  • 1 teaspoon olive oil
  • 3 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 green pepper, diced
  • 1 pound lean ground turkey
  • 1 - 14 oz can tomato sauce
  • 1 - 14 oz can crushed tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoon dried oregano
  • handful of basil, finely chopped (about 1/4 cup)
  • handful of parsley, finely chopped (about 1/4 cup )
  • 1/2 teaspoon red cayenne pepper, if desired
  • red pepper flakes, if desired
  • salt and pepper, to taste
  • For the ricotta cheese mixture:
  • 15 oz part skim ricotta
  • 1 egg white
  • 1/4 cup grated Parmesan cheese
  • 12 ounces reduced fat or part skim shredded mozzarella cheese

Instructions

  1. Preheat oven to 375 degrees F.
  2. Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.
  3. While the zucchini noodles are roasting, make the turkey meat sauce: Heat olive oil in a large pot over medium high heat. Add garlic, onions, and diced green pepper and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don't burn. Add in ground turkey, breaking up meat and cook until no longer pink. Add in tomato sauce, crushed tomatoes, tomato paste, oregano, basil, parsley, cayenne pepper, and a few dashes of red pepper flakes. Add salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer UNCOVERED 20 to 30 minutes or until sauce REALLY thickens up! (If it needs to be thicker, I suggest adding in another tablespoon of tomato paste.) It should resemble spaghetti sauce. Remove from heat to cool.
  4. In a medium bowl, combine ricotta, egg white and parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine and set aside.
  5. To assemble lasagna, spread 1/2 of the turkey meat sauce into the bottom of a 9x13 inch baking pan coated with nonstick cooking spray. Place zucchini slices evenly over meat sauce, spread on 1/2 of the ricotta mixture, then sprinkle 1/2 of the mozzarella on. Repeat layers again starting with the meat sauce, zucchini slices and ricotta mixture and finishing with remaining mozzarella. Cover with foil and bake for 30 min. Remove foil and bake for 15 minute longer uncovered. Makes 8 very generous servings. Garnish with fresh basil ribbons or chopped parsley and extra parmesan cheese.

recipe adapted  >>>>>  here

Monday, December 7, 2015

SMOKY HABANERO BARBECUE GRILLED CHICKEN WINGS

SMOKY HABANERO BARBECUE GRILLED CHICKEN WINGS | #Smokerrecipes #Bestbbqsaucerecipe #Cookingrecipes #Chickendishes #Poultryrecipes #Appetizerrecipes #Fudgeswirledoreobottomcheesecake #Chickencordonbleucasserole #Hamcasserolerecipes #Chickencordonbleupasta #Ketodessert #Cookingrecipes


Ingredients

  • 1/2 cup ketchup
  • 1/4 cup rice vinegar (cider vinegar works too)
  • 1/4 cup packed brown sugar
  • 1 teaspoon worcestershire sauce
  • 2 teaspoons smoked paprika (plus additional for coating chicken)
  • 1 teaspoon salt (plus additional for coating chicken)
  • 1 teaspoon fresh ground black pepper (plus additional for coating chicken)
  • 2 tablespoons avocado oil (or EVOO)
  • 2 habanero peppers, stems and seeds removed, finely chopped
  • 1/4 cup yellow onion, roughly chopped
  • 1 teaspoon minced garlic (about 1 clove)
  • about 2 pounds of chicken wing sections (1st and 2nd), around 20 pieces

Instructions

  1. For the sauce:
  2. In a small bowl, whisk together ketchup, vinegar, brown sugar, worcestershire sauce, smoked paprika, salt, and pepper. Set aside.
  3. Heat oil in a small saucepan over low-medium heat. When hot, add habanero, onion, and a pinch of salt. Cook for 6 minutes, stirring occasionally. The onions should be translucent and the edges of the peppers turning brown.
  4. Add garlic, and stir immediately. Cook for about 30 seconds, then add the barbecue sauce mixture. Stir until everything is well mixed. Reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally.
  5. Toss with cooked wings immediately, or store in an airtight container for up to 3 days. The sauce can be prepared in advance and used when needed!
  6. For the wings
  7. Light the grill and let it heat up to 425 degrees F.
  8. Lay a couple paper towel sheets on a flat surface. Place wings in a single layer on the paper towels, and use additional paper towels to pat the wings dry (see notes for more detail on my setup).
  9. Gently coat the surface of the wings with salt, fresh ground black pepper, and smoked paprika. I like to apply a light dusting of each straight from the shakers, which uses about 1/2 teaspoon for each spice. Flip the wings over and repeat with the same seasonings.
  10. Using tongs, transfer the wings in a single layer onto the grill. Close the lid and let cook for 12 minutes.
  11. Open the grill and flip each wing so the other side can cook. Close the lid and let cook for another 12 minutes. The wings should be crispy and done to your preference.
  12. Remove the wings from the grill. Place in a bowl and toss with the prepared barbecue sauce. Serve immediately. Leftovers can be stored in the fridge for up to 3 days.

recipe adapted  >>>>>  here



Rated 4.6/5 based on 404 customer reviews

Sunday, December 6, 2015

Red Velvet Chocolate Chip Cookies

Red Velvet Chocolate Chip Cookies | #Chocolatechipbrowniecookies #Redvelvetchocolatechipcookies #Brownieideas #Dessertrecipes #Bakingrecipes #Cookiedesserts #Dessertrecipes #Bakingrecipes #Cookiedesserts #Cookingrecipes #Browniecookies #Deliciousdesserts 

Ingredients

  • 1 cup brown sugar
  • ½ cup sugar
  • 12 tablespoons (3/4 cup) butter, melted
  • 1 egg plus one egg yolk
  • 2 teaspoons vanilla
  • 1 tablespoon red food coloring
  • 2 cups flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350F. Line two baking sheets with parchment or silicone liners.
  2. In a large bowl or the bowl of a stand mixer, beat together the brown sugar, sugar, and butter, until well combined. Add the egg, egg yolk, vanilla, and food coloring, and mix until combined.
  3. Add the flour, cocoa powder, baking soda, and salt, and mix until just combined. Fold in the chocolate chips. Scoop the dough into one inch balls, then divide the balls in half and stack the two halves on top of each other like a snowman.
  4. Bake 12-14 minutes, or until the cookies look dry on top and are very lightly browned around the edges. Let cool five minutes before removing to a cooling rack.

recipe adapted  >>>>>  here

Friday, December 4, 2015

Blueberry Oatmeal Greek Yogurt Muffins

Blueberry Oatmeal Greek Yogurt Muffins | #Powermuffins #Chocolatebananaproteinmuffins #Blueberrymuffinswithgreekyogurt #Healthyblueberrymuffinswithgreekyogurt #Chocolateproteinpowdermuffins #Kidsproteinmuffins #Blueberryoatmealgreekyogurtmuffins #Healthysnacks #Healthyeating #Healthydesserts #Snackrecipes #Yummyfood

Ingredients

  • 1 cup + 1 tbsp all-purpose flour, divided
  • 1 cup rolled oats
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs, lightly beaten
  • 1 cup plain Greek yogurt
  • 1/3 cup honey
  • 1/4 cup milk
  • 2 tsp vanilla extract
  • 1 cup blueberries, frozen or fresh

Instructions

  1. Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners.
  2. Combine 1 cup flour, oats, baking powder and salt in a large bowl.
  3. In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined.
  4. Stir the wet ingredients into the dry ingredients until combined.
  5. Toss the blueberries in the remaining flour and then carefully fold them into the batter.
  6. Divide the batter evenly among the muffin cups, filling to the top.
  7. Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean.
  8. Allow the muffins to cool completely in pan before transferring them to a storage container or eating.

recipe adapted >>>>>  here

Thursday, December 3, 2015

KETO EGG ROLL IN A BOWL

KETO EGG ROLL IN A BOWL | #Ketoeggrollinabowl #Ketodinnerrecipes #Easyketomeals #Ketochineserecipes #Ketogroundbeefrecipes #Ketohamburgerrecipes #Easydinnerrecipeshealthy #Ketoeggrollinabowl #Glutenfreerecipesfordinner #Dinnerideashealthy #Familydinnerideas #Lowcarbrecipesfordinner

Ingredients

  • 1 lb ground pork
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves fresh garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce, or tamari
  • 1 tbsp Sriracha, or to taste
  • 2 tsp rice vinegar
  • 1 small cabbage, shredded
  • 1 medium carrot, shredded
  • 1/3 cup broth or water
  • salt and pepper, to taste
  • 2-3 green onion, chopped
  • 2 tsp sesame seeds

Instructions

  1. Heat a large skillet over medium heat. Add olive oil and ground pork. Cook the pork until browned and cooked through.
  2. Add the onions, garlic, and ginger to the pan. Stir well, and cook until softened and translucent, about 5 minutes.
  3. Add sesame oil, soy sauce, Sriracha, and rice vinegar, and stir well.
  4. Add cabbage and carrot, and broth. Stir to coat. Cook, stirring regularly, for 5 minutes, until slightly softened. If you'd like more tender cabbage, cook 5 minutes more.
  5. Garnish with green onions and sesame seeds.

recipe adapted  >>>>>  here

The Best Soft and Chewy M&M'S Cookies

The Best Soft and Chewy M&M'S Cookies | #Fewingredientdessert #Cookiebarsrecipes #Easycookiesfewingredients #Dessertbars #Eggfreedessertrecipes #M&mcookierecipe #Smoresstuffedcookies #Cinnamoncrunchbananabread #M&mcookies #Fooddeserts #Bananarecipeshealthy #Desertsrecipes

Ingredients

  • 1/2 cup unsalted butter, softened (1 stick)
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/4 cup instant vanilla pudding mix (not cook-and-serve, not sugar-free)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt, or to taste
  • 3/4 cup M&M’S, plus more for adding to dough mounds (I used Dark Chocolate M&M’S, other varieties may be substituted)
  • 1/2 cup semi-sweet chocolate chips, plus more for adding to dough mounds

Instructions

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, pudding mix (add it as a dry ingredient, do not actually make pudding; cook-and-serve and sugar-free are not recommended in this recipe), baking soda, salt, and beat on low speed until just combined, about 1 minute.
  3. Add the M&M’S, chocolate chips, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly.*
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 6 cookies per sheet) and bake for about 12 to 13 minutes (if your cookies are smaller than mine, reduce baking time) or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
  7. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
  8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

  RECIPE ADAPTED  >>>>>  here

Wednesday, December 2, 2015

Lemon Raspberry Bars

Lemon Raspberry Bars | #Lemonraspberrybars #Cheeseballrecipes #Layeredcoconutcreamcheesecakebars #Creamcheesedesserts #Summerdesserts #Raspberrylemonadebars #Easy #Recipes #Paleo #CreamCheeses #GlutenFree #Vegan

Ingredients

  • Crust:
  • 1 1/2 cup graham cracker crumbs
  • 6 Tablespoons salted butter, melted
  • 1/4 cup sugar
  • Zest of one lemon
  • Filling:
  • 2 large egg yolks
  • 1 (14 oz) can fat free sweetened condensed milk
  • 1/2 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 6 ounces fresh raspberries (you could use frozen, just thaw them)

Instructions

  1. Preheat the oven to 350F. Spray a 8x8" baking dish with cooking spray. Set aside.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Stir until graham cracker crumbs are moist.
  3. Press crumbs into the prepared pan, pressing the crust mixture one inch up the side of the pan.
  4. Bake for 10 minutes. Remove from oven and allow to cool to room temperature.
  5. Once the crust is cool, combine the egg yolks and condensed milk until well mixed. Stir in the lemon juice and lemon zest. Stir until mixture begins to slightly thicken. Gently fold in the raspberries. Fold carefully so you don't break the raspberries.
  6. Pour the lemon raspberry filling evenly over the graham cracker crust. Bake for 15 minutes, or until just set.
  7. Cool to room temperature, then chill for at least one hour before serving. Cut into bars and serve. Keep bars in the refrigerator-up to five days.

RECIPE ADAPTED  >>>>>  here

Tuesday, December 1, 2015

BAKED OATMEAL

BAKED OATMEAL | #Oatmealrecipeshealthy #Bakedoatmealcupshealthy #Oatsrecipeshealthy #Easybakedoatmealcups #Easybreakfastmuffins3ingredients #Bakedoatmealrecipeseasy #Healthydinnerrecipes #Bakedoatmealrecipes #Easybreakfastideas #Breakfastideashealthy #Healthylunchideas #Dairyfreerecipes


Ingredients

  • Dry ingredients:
  • 3 cups old fashioned rolled oats
  • ¾ cup brown sugar
  • 1 ½ tsp baking powder
  • ¾ tsp ground cinnamon (I double this if making plain or banana-nut flavor)
  • ½ tsp salt
  • Wet ingredients:
  • 2 eggs, lightly beaten
  • 2 ½ cups milk, plus additional milk for serving
  • 1 tsp pure vanilla extract
  • 4 tbsp unsalted butter or coconut oil, melted
  • 2 cups fresh berries (larger berries chopped)

Instructions

  1. Preheat oven to 350°F.
  2. Butter a 2 ½ quart baking dish.
  3. Combine all dry ingredients.
  4. Place half the oat mixture in the baking dish, top with half the berries, and then top with the remaining oat mixture.
  5. Whisk the eggs, milk, vanilla, and melted butter. Pour over the oats.
  6. Top the oats with the remaining berries.
  7. Gently shake the baking dish back and forth from side to side to allow the wet mixture to get down into the oats.
  8. Bake uncovered for about 40 minutes, until oats are tender, and the mixture is set.
  9. Serve immediately with a splash of milk, or cool, then cover and refrigerate to reheat later.

Recipe has been adapted from >>>>>  here

Monday, November 23, 2015

Strawberry Popsicles

Strawberry Popsicles | #Strawberrypopsicles #Dessertrecipes #Cookingrecipes #Frozendesserts #Deliciousdesserts #Icecreamrecipes #Ovendriedstrawberries #Strawberrysyruprecipe #Freezedriedstrawberries #Bakingstrawberriesoven #Healthypopsiclerecipes #Cookedstrawberries

Ingredients

  • 1 cup fresh strawberries
  • ¼ cup sugar
  • 1 Tbls lime juice

Instructions

  1. Slice strawberries into small pieces. Sprinkle with sugar and let sit for 20 minutes until juicy.
  2. Add lime juice and mash strawberries with a fork or blend until smooth if desired.
  3. Pour into molds, (or paper cups if you don't have molds), and Freeze!

RECIPE ADAPTED  >>>>>  here

Thursday, November 19, 2015

Pomegranate Sangria

Pomegranate Sangria | #Cocktaildrinks #Cocktailrecipes #Yummydrinks #Nonalcoholicdrinks #Freshdrinks #Alcoholfreecocktails #Fallsangriarecipes #Autumnsangria #Pomegranatesangria #Neworleans #Yummydrinks #Cocktaildrinks

Ingredients

  • Red wine (1 bottle)
  • Brandy  (1 handle)
  • Pomegranate juice (.5 liter)
  • Orange Juice (.5 liter)
  • Oranges (3)
  • Pomegranate seeds (from 3 Pomegranates)
  • Cinnamon sticks for Garnish

Directions

  1. Mix liquors and juices into large pitcher
  2. Slice oranges and take out seeds from pomergranates
  3. add slices and seeds to pitcher
  4. Chill in fridge for at least an hour
  5. Garnish each glass with a Cinnamon stick

RECIPE ADAPTED >>>>> HERE

Saturday, November 14, 2015

VEGAN GUMBO RECIPE

VEGAN GUMBO RECIPE | #Vegangumborecipe #Vegetariangumbo #Vegetarianveganrecipes #Veganfoods #Vegandinners #Vegandishes #Easyveganmeals #Vegetarianrecipesdinner #Quickveganmeals #Vegetarianrecipeseasy #Vegancurryrecipes #Veganonepotmeals

Ingredients

  • ¼ cup olive oil
  • ¼ cup flour
  • 1 medium onion, diced
  • 1 small green pepper, diced
  • 1 celery stalk, diced
  • 3 cloves of garlic, minced
  • 2 cups (200 grams) okra, sliced
  • 1 can (400 grams / 14 oz) crushed tomatoes
  • 2 ½ - 3 ½ cups vegetable stock
  • 10 button mushrooms, quartered
  • ½ teaspoon thyme
  • ½ teaspoon cayenne pepper (or more to taste)
  • 2 bay leaves
  • 2 cups (330 grams) mixed beans or lentils (I used chickpeas, kidney beans, white beans and brown lentils)
  • 1 tablespoon dark miso paste
  • ½ teaspoon salt (or to taste)
  • Freshly ground pepper
  • Brown rice, to serve
  • A small handful of fresh parsley, for garnish (optional)

Instructions

  1. Heat a wide saucepan over medium heat. Add the oil and sprinkle over the flour. Stir or whisk continuously until the roux reaches a dark caramel or milk chocolate colour, a bit darker than peanut butter. It will take about 15 – 20 minutes. Don’t let it burn or you will have to start over.
  2. Add the onions and continue stirring continuously until soft. Add the green pepper, celery, garlic and okra. Saut̩, stirring frequently for 10 Р15 minutes until the vegetables are soft and the okra slime has disappeared.
  3. Add the tomato, 2 ½ cups of stock, mushrooms, beans, thyme, cayenne pepper and bay leaves. Bring to a boil then lower the heat to medium-low and simmer gently for 30 minutes.
  4. If you like your gumbo a bit thinner and more soup-like, add as much of the remaining stock as you want. Turn off the heat and ladle a small amount of the gumbo into a small bowl and add the miso paste. Stir well to dissolve and add back to the saucepan. Mix well. Taste the gumbo and add salt to taste (depends on how salty your stock and miso are) and pepper.
  5. Serve the gumbo with brown rice and sprinkled with some fresh parsley.

  recipe adapted >>>>>  here

Tuesday, November 3, 2015

Chocolate Buttermilk Cake with Frosting

Chocolate Buttermilk Cake with Frosting | #Chocolatecreamcheesepoundcake #Chocolatepoundcakerecipe #Doublechocolatecocacolacake #Whitetexassheetcakerecipe #Whitetexassheetcaketasteofhome #Peanutbuttersheetcake #Caramelcake #Buttermilkchocolatecake #Yellowcakemixrecipesboxed #Texassheetcakecookies #Texassheetcakewithbuttermilk #Applesaucebarsrecipes

Ingredients

  • Cake
  • 1 cup Challenge butter
  • 1/3 cup unsweetened cocoa
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • Chocolate-Buttermilk Frosting
  • 1 cup Challenge butter
  • 1/4 cup unsweetened cocoa
  • 1/3 cup buttermilk
  • 1 (16-ounce) package confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup toasted pecans

Instructions

  1. Preheat oven to 350 degrees and grease a 9X13-inch pan.
  2. Combine 1 cup butter, 1/3 cup cocoa, and 1 cup water in a small saucepan and heat over low heat, stirring constantly, until butter is fully melted. You can cut the butter into pieces to speed up the process. Remove from heat.
  3. Using an electric mixer, beat buttermilk, eggs, baking soda, and vanilla extract until smooth.
  4. Gradually add melted butter mixture, beating until mixed.
  5. In a medium bowl, combine sugar, flour, and salt. Add to buttermilk mixture and beat until blended. Pour batter into prepared pan. Bake for 30 to 35 minutes, or until set in the middle.
  6. To make frosting, combine butter, cocoa, and buttermilk in a medium saucepan. Heat over medium heat, stirring constantly, until mixture is smooth.
  7. Remove from heat and stir in confectioners' sugar, vanilla, and pecans. Pour over cake while cake is still warm. Let frosting cool and set some before slicing.

RECIPE ADAPTED  >>>>>  here

Texas Cinnamon Butter

Texas Cinnamon Butter | #Orangehoneybutter #Garlicparmesanbutter #Cookingrecipes #Flavoredbutter #Breadrecipes #Dippingsauce #Brownsugarbutter #Cinnamonsugarbutter #Raspberryhoneybutter #Cinnamonbutterrecipe #Cookingrecipes #Homemadebutter



Ingredients

  • 2 sticks butter, softened
  • 1/4 c. honey
  • 1 tsp. ground cinnamon, plus more for sprinkling
  • 1 tsp. kosher salt
  • 1/2 tsp. pure vanilla extract


Instructions

  1. In a large bowl, combine all ingredients. Using a hand mixer, beat all ingredients until fully combined and butter is slightly whipped.
  2. Place butter in a ramekin and garnish with a sprinkle of cinnamon. Slather on everything.

Recipe has been adapted from >>>>>  here



Rated 4.6/5 based on 788 customer reviews

Wednesday, October 28, 2015

Chocolate Peanut Butter Keto Fat Bomb Recipe

Chocolate Peanut Butter Keto Fat Bomb Recipe | #Ketosnacks #Ketosweets #Ketodessertrecipeseasy #Ketocheesecakerecipes #Easyketocheesecake #Ketostrawberrycheesecake #Ketofatbombs #Ketoorangechicken #Ketodietforbeginnerslosingweight #Ketorecipesketogenic #Ketopeanutbuttercups #Ketodinnerrecipes

Ingredients

  • Chocolate Layer
  • 2 tbsp melted coconut oil
  • 4 tbsp peanut or almond butter
  • 1-4 tbsp unsweetened cocoa powder depends on your preference. less intense cocoa flavor, use 1 tbsp. For a more intense cocoa flavor use more
  • 1/4 tsp vanilla extract
  • 1/4 tsp stevia drops can also use stevia powder
  • Peanut Butter Layer
  • 2 tbsp coconut oil melted
  • 4 tbsp peanut or almond butter
  • 1/4 tsp vanilla extract
  • 1/4 tsp stevia drops can also use stevia powder

Instructions

  1. Chocolate Layer
  2. Combine all ingredients from Chocolate layer. Stir until smooth.
  3. Fill mini muffin cups halfway. Freeze for 10 minutes.
  4. Peanut Butter Layer
  5. Combine all ingredients from peanut butter layer. Stir until smooth.
  6. Fill mini muffin cups the rest of the way.
  7. Freeze until firm.
  8. Store frozen. Makes approximately 12 small bombs.

Recipe adapted >>>>>  here

Sunday, October 25, 2015

SORRENTO DOUBLE LEMON CAKE

SORRENTO DOUBLE LEMON CAKE | #Roundsteakandgravy #Peanutbuttercuppokecake #Dinnerideasfamilymaindishes #Buntcakerecipes #Lemoncrinklecookiesrecipecakemixes #Dinnerrecipesforfamilymaindishes #Bruschettarecipe #Safaribirthdayparty #Safaribabyshowercake #Safaribabyshowerboy #Junglethemebabyshowerideas #Wildonebirthdaycake A simple, moist lemon cake recipe inspired by the Italian Amalfi coast, infused with layers of fresh lemon and a limoncello-spiked glaze.


Ingredients

    CAKE
    • 1 1/4 cups (150 grams) all-purpose flour
    • 1/2 cup (56 grams) fine blanched almond flour
    • 2 teaspoons baking powder
    • 1/2 teaspoon fine sea salt
    • 3/4 cup (1 1/4 sticks) salted butter, at room temperature
    • 1 1/4 (250 grams) cups granulated sugar
    • 3 large eggs, at room temperature
    • 2 tablespoons freshly grated lemon zest (from about 2 lemons)
    • 1 cup buttermilk
    LEMON GLAZE
    • 1 cup confectioner's sugar
    • 2 teaspoons fresh lemon juice
    • 2 teaspoons limoncello liqueur or lemon vodka
    • Freshly grated lemon zest, for garnish

    Instructions

    1. Butter and flour a 9-inch ring cake pan or plain tube cake pan. Preheat oven to 350 degrees with the rack in the center.
    2. Whisk the flour, almond flour, baking powder and salt together in a medium bowl.
    3. Beat the butter and sugar in an electric mixer on medium-high speed with the paddle attachment until light and fluffy, about 5 minutes.
    4. Add the eggs one at a time and beat until incorporated, then add the lemon zest.
    5. Adjust the mixer speed to low (stir). Add half the flour mixture and half the buttermilk. Mix until combined, then add the remaining flour mixture and buttermilk until blended.
    6. Scrape the batter into the prepared pan and bake 40-45 minutes - a toothpick inserted in the center should come out clean. Cool in the pan 15 minutes.
    7. Run a blunt knife around the edge of the pan to loosen the cake, then invert onto a rack to cool completely.
    8. To make the glaze, stir the sugar, lemon juice and limoncello together until smooth. Drizzle over the cake and sprinkle with zest over the top.

    RECIPE ADAPTED  >>>>>  here

    Saturday, October 24, 2015

    Banana Bread with honey and applesauce instead of sugar & oil. Delicious & Healthy

    Banana Bread with honey and applesauce instead of sugar & oil. Delicious & Healthy  | #Zucchinicarrotoatmealmuffins #Weightwatcherszucchinimuffins #Weightwatchersbananabread #Wwzucchinimuffins #Weightwatchersdiet #Weightwatcherssmartpoints #Lowcaloriebananabread #Cookingrecipes #Weightwatchersmeals #Breakfastrecipes #Healthydesserts #Healthyrecipes


    Ingredients

    • 2 cups whole wheat flour
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup sugar free applesauce
    • 3/4 cup honey
    • 2 eggs, beaten
    • 3 mashed overripe bananas

    Instructions

    1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
    2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
    3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

    recipe adapted >>>>>  here

    Wednesday, October 21, 2015

    Strawberry Pineapple Banana Lava Flow Smoothie

    Strawberry Pineapple Banana Lava Flow Smoothie | #Pineapplesmoothierecipes #Bananaandpineapplesmoothie #Peachbananasmoothie #Smoothiedrinks #Pinapplebananasmoothie #Pineapplesmoothiehealthy #Smoothiedrinks #Smoothieshakes #Healthydrinks #Juicesmoothie #Yummydrinks #Healthyrecipes

    Ingredients

    • 1 cup frozen pineapple
    • 1 large ripe frozen banana (peel, break into chunks, place in ziplock or bowl, and freeze)
    • about 3/4 cup Silk Unsweetened Cashewmilk, or as necessary (substitute with another milk if
    • sweetener, optional and to taste (zero-calorie sweetener packets, agave, sugar, etc.)
    • 1 cup semi-frozen strawberries

    Instructions

    1. To the canister of a blender, add the banana, pineapple, 3/4 cup milk and blend on high power until smooth. Slowly add more milk if necessary to get blender moving or until desired smoothie consistency is reached. Pour into one large glass or divide between two glasses; set aside.
    2. Rinse blender canister and add the strawberries. I use frozen berries that I allow to thaw at room temp for about 30 minutes; alternatively use fresh berries that you freeze for about 30 minutes. Optionally add sweetener to taste, and blend on high power until smooth.
    3. Top the banana-pineapple portion with the strawberries and serve immediately. The strawberries will seep down over time into the banana portion to create the visual lava effect, but use a straw to encourage it if desired.

    RECIPE ADAPTED  >>>>>  here

    Sunday, October 18, 2015

    No Bake Chocolate Oatmeal Cookies

    No Bake Chocolate Oatmeal Cookies | #Oatmealdropcookiesnobake #Buckeyeballs #Bakingwithkids #Chocolatedropcookiesmadewithcocoa #Chocolatedropcookiesnobake #Nobakecookiesrecipe #Vintagerecipes #Cookiesrecipeseasy #Chocolateoatmealnobakecookies #Nobakedessertseasy #Easynobakecookies

    Ingredients

    • 1/2 cup butter
    • 2 cups granulated sugar
    • 1/2 cup milk
    • 4 Tbsp unsweetened cocoa powder
    • 1/2 cup creamy peanut butter
    • 2 teaspoon vanilla
    • 3 - 3 1/2 cups quick cooking oats

    Instructions

    1. Add the butter, sugar, milk, and cocoa powder in a saucepan.
    2. Bring to a rolling boil, and boil for 1 minute.
    3. Stir in the peanut butter, vanilla, and oats and drop onto parchment paper paper.
    4. Let cool until set, about 10-15 minutes.

    recipe adapted  >>>>>  here

    Thursday, October 8, 2015

    The Best Brussels Sprout Casserole

    The Best Brussels Sprout Casserole | #Puffpancakerecipe #Pancakerecipeeasy #Ketoairfryerrecipes #Peanutbuttercuppokecake #Germanovenpancakerecipe #Brunchfoods #Healthysnacks #Beetsaladrecipes #Dinnerrecipes #Stirfryrecipes #Healthypastasalad #Veganrecipes


    Ingredients

    • 2 lb. Brussels sprouts
    • 2 tbsp. olive oil
    • 2 cloves garlic, minced
    • 1 tsp. chopped thyme
    • kosher salt
    • Freshly ground black pepper
    • 1 c. shredded mozzarella
    • 1/4 c. freshly grated Parmesan
    • Fresh parsley, chopped, for garnish

    Instructions

    1. Preheat oven to 425° and line a large baking sheet with parchment paper. Prepare an ice bath in a large bowl.
    2. Blanch brussels sprouts: Bring a large pot of salted water to a boil. Add brussels sprouts and cook until bright green and very tender, about 10 minutes. Add brussels sprouts to ice bath to cool then drain.
    3. On a large baking sheet, toss blanched brussels sprouts with olive oil, garlic and thyme. Using the end of a small glass or mason jar, press down on the brussels sprouts to smash them into a flat patty. Season each smashed brussels sprout with salt and pepper, then sprinkle mozzarella and Parmesan on top.
    4. Bake until the bottoms of the sprouts are crispy and the cheese is melted and golden, about 20 minutes.
    5. Garnish with parsley and serve warm.

    Recipe has been adapted from >>>>>  here

    Wednesday, October 7, 2015

    Sheet Pan Shrimp Fajitas

    Sheet Pan Shrimp Fajitas | #Shrimprecipeshealthy #Lowcalorierecipes #Macrofriendlyrecipes #Seafooddishes #Healthyseafoodrecipes #Cookingrecipes #Healthydinnerrecipes #Foodvideos #Shrimpfriedriceeasy #Cookingrecipes #Dinnerideas #Lowcarbmeals

    Ingredients

    • 1 1/2 pounds of shrimp peeled and deveined
    • 1 1/2 tablespoons of extra virgin olive oil
    • 1 orange bell pepper sliced thin
    • 1 red bell pepper sliced thin
    • 1 small red onion sliced thin
    • 1 teaspoon of kosher salt
    • 1 yellow bell pepper sliced thin
    • 1/2 teaspoon of garlic powder
    • 1/2 teaspoon of ground cumin
    • 1/2 teaspoon of onion powder
    • 1/2 teaspoon of smoked paprika
    • 2 teaspoon of chili powder
    • fresh cilantro for garnish
    • lime
    • several turns of freshly ground pepper
    • tortillas warmed

    Instructions

    1. Preheat oven to 450 degrees.
    2. In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.
    3. Toss to combine.
    4. Spray baking sheet with non stick cooking spray.
    5. Spread shrimp, bell peppers and onions on baking sheet.
    6. Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.
    7. Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.
    8. Serve in warm tortillas.

    Recipe adapted >>>>>  here

    Tuesday, October 6, 2015

    Broccoli Apple Salad Recipe

    Broccoli Apple Salad | #Besteverbroccolisalad #Spaghettisaladcold #Poolsidebroccolisalad #Strawberryspinachsaladwithpoppyseed #Broccoliapplepearcashewsalad #Strawberryspinachpastasalad #Ramennoodlesalad #Dillpicklepastasalad #Coldpastasaladrecipes #Broccoliandcauliflowersalad #Cowboysaladrecipe #Spinachstrawberrysaladrecipes



    Ingredients

    • 4 cups small diced broccoli florets
    • 2 small gala apples , cored and diced
    • 1 cup walnuts
    • 1 cup matchstick carrots , roughly chopped
    • 1/2 cup golden raisins or dried cranberries
    • 1/4 cup chopped red onion
    • Dressing
    • 3/4 cup plain Greek yogurt
    • 1/3 cup Hellman's or Best Foods Mayonnaise (full fat)
    • 1 1/2 Tbsp apple cider vinegar
    • 3 Tbsp honey
    • Salt

    Instructions

    1. In a medium mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey and season with salt to taste (about 1/4 tsp). Chill until ready to use.
    2. For the salad:
    3. In a salad bowl toss together broccoli, apples, walnuts, carrots, raisins or cranberries and red onion. Pour in dressing and toss until evenly coated.
    4. Recipe source: inspired by Hellman's and my apple coleslaw and broccoli cauliflower salad

    recipe adapted >>>>>  here

    Thursday, October 1, 2015

    Kung Pao Noodles

    Kung Pao Noodles | #Chinesefoodrecipes #Fooddinner #Japanesefood #Stirfryrecipes #Zoodlerecipes #Spicythainoodles #Potstickernoodlebowl #Ramennoodlerecipes #Asiannoodles #Chinesefoodrecipes #Asianstirfry #Asiannoodlerecipes 





    Ingredients

    • 12 ounces spaghetti, fettuccine, or linguine noodles
    • 1/2 cup soy sauce
    • 1 tablespoon sesame oil
    • 4 tablespoons rice vinegar
    • 2 tablespoons sugar
    • 1-2 tablespoons chili paste (found in the asian section of most grocery stores)
    • 1/3 cup cold water
    • 1 tablespoon corn starch
    • 1/4 cup peanuts
    • 2 green onion, thinly sliced

    Instructions


    1. Cook noodles according to package's instructions. Drain and set aside.
    2. In a large skillet whisk together soy sauce, sesame oil, rice vinegar, sugar, and chili paste and bring to a boil.
    3. In a small bowl whisk together cold water and corn starch. Stir into skillet and bring back to a boil, then reduce to medium low heat.
    4. Stir noodles, peanuts, and green onions into the sauce. Serve immediately.

    RECIPE ADAPTED  >>>>> here

    Traditional Beef Rouladen Recipe

    Traditional Beef Rouladen Recipe | #Porkloinrecipes #Hamburgermeatrecipes #Groundbeefrecipesfordinner #Sloppyjoerecipe #Flanksteakrecipes #Instantpotrecipeshealthyfamily #Oktoberfestparty #Germanpotatodumplings #Cookingrecipes #Schnitzelrecipes #Meatrecipes #Germancuisine



    Ingredients

    • 6 large inside round rouladen
    • Dijon mustard
    • 1/2 small onion, finely chopped
    • 1/4 cup chopped parsley and more for garnish
    • 6 slices bacon
    • Salt and pepper to taste
    • 1/3 cup flour
    • 3 Tbsp. butter
    • 3 Tbsp. low sodium soy sauce
    • 1 Tbsp. Worcestershire
    • 8 mushrooms, sliced
    • Gravy
    • 2 Tbsp. flour
    • 2 Tbsp. butter


    Instructions

    1. Lay out the 6 slices of meat and brush with Dijon mustard. Lay on a slice of bacon on each, cutting if needed for size. Sprinkle on the onions and fresh parsley. Season with salt and pepper. Roll up and fasten with a toothpick. Dredge in the flour.
    2. Heat a large saute pan and add the 3 Tbsp. butter. Fry the rouladen until nicely browned on all sides. Cook in batches if needed.
    3. Place in a casserole dish big enough for a single layer. Add water to the saute pan to get the drippings and scrape up, pour over the rouladen. Add in the low sodium soy sauce, worcestershire and additional water to come about half way up the rouladen. Sprinkle on the mushrooms. Season with salt and pepper. Bake covered in a 325F oven for 1 1/2 hours to 2 hours.
    4. When finished cream the butter and flour together. Remove the rouladen and keep warm. Pour the gravy in a sauce pan and heat. Add the flour/butter mixture and whisk to thicken. Adjust seasoning if needed. Let simmer and pour over the rouladen. Sprinkle with parsley and serve.

    RECIPE ADAPTED  >>>>>  here



    Rated 4.5/5 based on 732 customer reviews

    Tuesday, September 29, 2015

    Dominican Chimichurri Burger

    Dominican Chimichurri Burger | #Cookingrecipes #Dessertrecipes #Ketodinner #Diyfood #Breakfastideas #Yummyfood #Polloguisadodominicano #Locriodepollodominicano #Pastelondeplatanomaduro #Dominicanchickenrecipes #Pastelonrecipe #Puertoricanrecipes

    Ingredients

    • For the Sauce
    • 3 tablespoons mayonnaise
    • 1 1/2 tablespoons ketchup
    • 1/2 teaspoon garlic powder
    • For the beef patty
    • 1 garlic clove
    • 1 small onion, quartered
    • 1/2 bell pepper
    • 1 teaspoons salt
    • 1/2 teaspoon ground black pepper
    • 1 tablespoon Worcestershire sauce
    • 1 pound ground beef, lean
    • For the burgers
    • 1 small onion, cut into rings
    • 1 tomato, cut into slices
    • 2 cups cabbage, shredded
    • 3 panes de agua or roll bread buns

    Instructions

    1. In a small bowl, mix mayonnaise, ketchup and garlic powder until well combined. Reserve.
    2. Pulse garlic, onion, bell pepper, salt, and pepper in a food processor until you obtain a coarse paste.
    3. Add this mixture to the meat plus a tablespoon of Worcestershire sauce. Mix to combine. Divide the meat into three portions. Shape each portion into a ball and then flatten slightly to make into patties.
    4. Brush a stove-top grill with some olive oil and heat over high heat. Grill the patties, rotating until they are cooked through, about 5-6 minutes each side. Reserve.
    5. Add the cabbage to the grill pan and sprinkle with a little salt. Cook the cabbage slightly, no more than 2 minutes, stirring occasionally.
    6. Toast your burger bun on the grill pan and then assemble. Place meat in the bun, top with tomatoes, onions, cabbage and mayo-ketchup sauce.
    7. Serve warm with an ice-cold beer.

    Recipe adapted >>>>>  here

    Tuesday, September 15, 2015

    Sea Salt Caramel Chocolate Chip Cookies

    Sea Salt Caramel Chocolate Chip Cookies | #Sweetandsaltycookies #Panerabreadkitchensinkcookierecipe #Pretzelcookierecipes #Paneracopycatrecipes #Darkchocolatecookies #Panerakitchensinkcookierecipe #Cookiebarsrecipes #Honeymustardchickensalad #Flourlessmarshmallowcrunchbrownies #Stickybuncake #Chickenavocadosalad #Cookingrecipes

    Ingredients

    • 1 cup unsalted butter softened (2 sticks)
    • 1/2 cup granulated sugar
    • 1 1/2 cups brown sugar packed
    • 2 large eggs
    • 2 1/2 tsp. real vanilla extract (no imitation vanilla flavoring)
    • 3 to 3 1/2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
    • 3/4 tsp. sea salt
    • 1 tsp. baking soda
    • 1 tsp. baking powder
    • 12 oz. pkg. sea salt caramel chips
    • 12 oz. pkg. semi-sweet chocolate chips

    Instructions

    1. Preheat oven to 350°.
    2. In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
    3. Stir in flour, caramel chips and chocolate chips with a wooden spoon to combine.
    4. Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on greased cookie sheets.
    5. Bake for 13-15 minutes or until edges are light brown.

    recipe adapted >>>>>  here

    Cheesy Chicken, Rice and Vegetable Casserole

    Cheesy Chicken, Rice and Vegetable Casserole | #CheesyChicken, #Rice and #Vegetable #Casserole #Cookingrecipes #Crockpotrecipes #Fooddishes #Mexicanfoodrecipes #Easydinnerrecipes #Maindishrecipes #Cookingrecipes #Fooddishes #Chickendishes #Casseroledishes #Pastarecipes #Maindishrecipes #Chickenandbroccolirecipeseasy #Onepanchickenandrice #Cheesychickenbroccoliricecasserole



    Ingredients

    • 1can Campbell's™ cream of chicken condensed soup
    • 1 1/3cups water
    • 3/4cup uncooked white rice
    • 1/2teaspoon onion powder
    • 1/4teaspoon ground black pepper
    • 2cups frozen mixed vegetables
    • 4boneless skinless chicken breasts
    • 1/2cup shredded cheddar cheese


    Instructions

    1. Heat oven to 375° F. Stir soup, water, rice, onion powder, black pepper and vegetables in a shallow baking dish (2 quart).
    2. Place chicken breasts on top of rice mixture. Season as desired. Cover the baking dish and place in oven.
    3. Bake 45 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes before serving.

    recipe adapted >>>>>  here


    Monday, September 14, 2015

    Macerated Strawberries and Cream Crepes

    Macerated Strawberries and Cream Crepes | #Creamcheesebuttercreamfrosting #Creamcheesefrostingforcupcakes #Sweetcreamcheesefilling #Pipeablecreamcheesefrosting #Breakfastcrepes #Vanillacreamcheesefrosting #Breakfastideas #Crepesrecipefilling #Sweetcreamcheesefilling #Breakfastcrepes #Crepeswithcreamcheesefilling #Strawberrycrepesrecipe



    Ingredients

    • Macerated Strawberries and Cream:
    • 2 cups strawberries , washed and divided
    • 2 tablespoons natural sweetener or sugar of choice
    • 1 - 2 tablespoons Cointreau (adjust to your tastes)
    • 1 1/2 cups reduced fat cooking cream (Philadelphia) or Greek yogurt
    • 2 tablespoons (extra) sugar or sweetener of choice
    • 1 teaspoon vanilla extract
    • Crepes
    • 3 large eggs
    • 2 tablespoons oil/ (or reduced fat butter, melted)
    • 1 teaspoon vanilla extract
    • 2 tablespoons sugar
    • 1 1/4 cup skim/low fat or almond milk
    • 1 cup plain; light spelt or all-purpose flour

    Instructions

    1. For strawberries. :
    2. Cut the strawberries into quarters. Combine the strawberries into a bowl with the sweetener or sugar and Cointreau, and mix to coat evenly and set aside for 15 minutes. While strawberries are soaking up the liqueur, prepare your crepes
    3. For Crepes :
    4. Option 1: Throw all Crepes ingredients into a Bullet or Blender and blend until batter is lump free and creamy.
    5. Option 2: Whisk eggs, oil/butter, vanilla, sugar and milk until light in colour. Add the flour and whisk again until batter is lump free.
    6. Grease a good quality 8-inch non-stick pan with cooking oil (or a thin layer of butter) and wipe over with a paper towel. Pour ¼ cup of batter per crepe onto the center of pan, while swirling and lifting the pan to evenly coat the base and create a thin layer. Cook until the crepe is set and the edges begin to change golden in colour.
    7. Gently peel the edges away from the pan (I use my fingers but a spatula will do the trick) and flip to cook the underside for a further 20-30 seconds. When cooked through, remove onto a separate plate and repeat with remaining batter.
    8. For Strawberries And Cream :
    9. Once the Crepes are done, combine the cream/yogurt, the (extra) sweetener/sugar, and the vanilla. Chop half of the the macerated strawberries into smaller pieces (optional) and mix through the cream mix until just combined. Spread the Strawberries And Cream mixture onto a quarter of each crepe and fold in half, and then in half again. Stack them; top with remaining macerated strawberries and dust with icing sugar.

    recipe adapted  >>>>>  here

    HOMEMADE VEGGIE BURGER

    HOMEMADE VEGGIE BURGER | #HOMEMADE #VEGGIE #BURGER #VEGGIEBURGER #Veganrecipeshealthy #Veganrecipeseasy #Cheapveganmeals #Bestveganrecipes #Vegandiet #Veganrecipesbeginner #Falafelrecipe #Healthysnacksforkids #Veggiemuffinsforkids #Toddlerbreakfastideas #Toddlermuffinshealthy #Breakfastmuffinshealthy


    Ingredients

    • 1 400g chickpeas, rinsed well under cold water
    • 1 clove garlic
    • 1 large sweet potato, cooked
    • 1 cup frozen peas
    • 1 cup frozen corn kernels
    • 1 cup quinoa, cooked
    • ¼ cup spring onions, finely chopped
    • ¼ cup coriander, finely chopped
    • ¼ cup parsley, finely shopped
    • 1 tablespoon curry powder
    • 1 teaspoon cumin
    • 1 teaspoon paprika
    • ½ teaspoon salt

    Instructions

    1. Preheat oven to 180C or 356F.
    2. Add all ingredients to the food processor and mix until everything is broken down and well combined.
    3. Take approximately half a cup of mixture and mould into a burger shape with your hands. Do the same with remainder of the mixture.
    4. Place the veggie burgers on a tray lined with baking paper and place in the oven to cook for 40 minutes.
    5. Assemble the burgers with your favourite toppings. For these burgers I used red onion, tomato, avocado and baby spinach.

    recipe adapted >>>>>  here

    Saturday, September 12, 2015

    Rosemary Focaccia Bread



    Rosemary Focaccia Bread | #Facciabreadrecipe #Foccaciabreadrecipes #Homemadefocacciabread #Rosemaryfocacciabread #Focacciabreadrecipe #Noyeastbread #Rosemaryfoccaciabread #Rosemaryrecipes #Focacciabreadrecipe #Rosemaryfocaccia #Homemadefoccaciabread #Foccaciabreadeasy



    Ingredients

    • 2 1/2 cups lukewarm water divided
    • 2 tbsp active dry yeast 2 envelopes
    • 3/4 cup olive oil divided plus 2 tbsp
    • 6 1/2 cups all purpose flour
    • 4 tsp salt
    • 1/4 cup chopped fresh rosemary
    • Flaky Sea Salt for garnishing


    Instructions

    1. In a bowl of a stand mixer fitted with a dough hook combine 1/2 cup of the water and yeast. Stir to dissolve and let it sit for 5 minutes.
    2. In another bowl combine the remaining water with 6 tbsp of the olive oil and whisk together.
    3. Combine the flour and salt in another bowl.
    4. Add the water/oil mixture to the yeast and whisk together.
    5. Add half of the flour and mix on low with the dough hook.
    6. Add the remaining flour and mix on low speed for 5 minutes then increase the speed to medium for another 10 minutes.
    7. Dust your work surface with some flour and dump the dough onto it.
    8. Gently knead the dough into a ball shape.
    9. Wipe the inside of a large bowl with a splash of olive oil and set the dough ball into the bowl.
    10. Cover with a towel and let rise for about one hour (first rise)
    11. Punch the dough down to release the air and then knead it into another ball shape placing it back into the bowl for another hour to hour and a half. (second rise)
    12. Repeat the process knocking out the air and forming back into a ball.
    13. Place the dough ball back into the bowl and cover tightly.
    14. Place the bowl with the covered dough into the fridge and let it sit overnight.
    15. Next day bring the dough to room temperature for about 30 minutes.
    16. Line an 18x13x1 inch deep baking sheet pan with parchment paper and set aside.
    17. Shape the dough into a rectangle the same size as the baking pan (18x13)
    18. Place the dough onto the prepared pan stretching it to the edges if needed.
    19. Cover and let rise for about one hour or until the dough has risen slightly to the level of the pan.
    20. Preheat the oven to 450 degrees F.
    21. Brush the surface of the dough generously with the remaining olive oil.
    22. Using your fingers, gently make the dimples by pressing your fingertips into the dough a few times.
    23. Sprinkle the chopped rosemary over the surface followed by the flaky sea salt.
    24. Place the pan into the oven and bake for about 20-23 minutes and the surface is a deep golden color.

    Recipe adapted >>>>>  here



    Rated 4.4/5 based on 782 customer reviews

    Friday, September 11, 2015

    Cinnamon Coconut Latte

    Cinnamon Coconut Latte | #Skinnydinnerrecipes #Cookingrecipes #Healthydrinks #Healthysnacks #Smoothiedrinks #Yummydrinks #Spicybloodymarymixrecipe #Lemondropdrink #Champagneparty #Champagnejelloshots #Yummydrinks #Fundrinks



    Ingredients

    • 12 oz. organic coffee
    • 2 tsp. coconut oil (or coconut oil + 1 tsp. coconut butter
    • )
    • 1/2–1 tsp. ghee or unsalted grass-fed butter (for dairy-free option or if you’re allergic to dairy- add additional coconut oil)
    • 1/4–1/2 tsp. ground cinnamon
    • 1/4 cup unsweetened coconut milk or almond milk (optional-adds more creaminess)
    • 1/8 tsp organic vanilla extract
    • 1 scoop Vital Proteins Collagen Peptides


    Instructions

    1. Brew coffee in a coffee maker or french press.
    2. While coffee is brewing, in a saucepan over medium heat (or microwave) melt and heat the coconut oil/butter, ghee and optional milk. This will help to keep your latte nice and hot.
    3. Pour 12 oz. of coffee in a blender, add the remaining ingredients and blend on high for 10-15 seconds until creamy and frothy.
    4. Pour in coffee mug and enjoy.

    recipe adapted  >>>>>  here



    Rated 4.5/5 based on 173 customer reviews

    Thursday, September 10, 2015

    Keto No Bake Cookies - The BEST Easy Low Carb Cookie Recipe!

    Keto No Bake Cookies - The BEST Easy Low Carb Cookie Recipe! | Very good! I thought they were delicious! Followed the recipe exactly. Store them in the freeZer though, or else they get sticky! #Ketorecipeseasy #Ketodessertrecipes #Ketofrosty #Lowcarbdessertseasy #Ketosnacks #Lowcarbdessertrecipes


    Ingredients

    • 1 1/3 cups creamy peanut butter
    • 2 teaspoons vanilla extract
    • 2 Tablespoons cocoa powder unsweetened
    • 2 cups coconut flakes unsweetened
    • 2 Tablespoons butter melted
    • 1 teaspoon erythritol (optional)

    Instructions

    1. Prepare a large baking sheet with parchment paper or a non-stick silicone baking mat.
    2. in a large mixing bowl, combine the peanut butter, vanilla extract, melted butted, coconut flake and cocoa powder and stir until well combined. (If you like your cookies a little sweeter, feel free to add 1-2 teaspoons of your favorite sugar-alternative. We used Swerve.)
    3. scoop batter onto your prepared baking sheet. Use the back of the spoon to gently shape each scoop into into a 3" cookie.
    4. Place in freezer for 30 minutes to set.
    5. store in an airtight container in the freezer.

    recipe adapted >>>>>  here

    Blueberry Lemon Pull Apart Bread

    Blueberry Lemon Pull Apart Bread | #Condensedmilkrecipes #Viennabreadrecipe #Pullapartbread #Texasroadhouserollsandbutter #Sweetbreadrecipes #Milkbreadrecipe #Meatballappetizer #Dessertrecipes #Cookingrecipes #Healthyrecipes #Healthysnacks #Cakecookies



    Ingredients

      For the bread dough:
    • 2 3/4 cups all purpose flour
    • 1/4 cup white granulated sugar
    • 2 1/4 tsp instant yeast or see *Notes below for active dry yeast
    • 1/2 tsp fine salt
    • 1/3 cup milk
    • 4 Tbsp butter
    • 1/4 cup water
    • 1 1/2 tsp vanilla or vanilla bean paste
    • 2 large eggs
    • For the lemon sugar filling:
    • 1/2 cup white granulated sugar
    • 3 Tbsp finely grated lemon zest from about 2 lemons
    • 4 Tbsp. unsalted butter melted
    • 1/2 cup fresh blueberries
    • For the lemon glaze:
    • 1 cup confectioners’/icing sugar
    • 1 Tbsp milk
    • 1 Tbsp freshly squeezed lemon juice


    Instructions

    1. Make the bread dough: Stir together 2 cups of the flour, 1/4 cup sugar, the yeast and salt in a large bowl or the bowl of a stand mixer fitted with a paddle attachment.

    2. In a small saucepan, heat the milk and butter over low heat just until the butter is melted. Alternately, warm in the microwave for about 45 seconds. Remove from the heat and add the 1/4 cup water. Set aside until cooled to just warm (120 to 130°F for instant yeast or about 110F for active dry yeast), about 1 minute. Stir in the vanilla extract.

    3. Add the milk mixture to the flour mixture and, using a rubber spatula or the paddle attachment, mix until the dry ingredients are evenly moistened. With the mixer on low speed, add the eggs, one at a time, mixing just until incorporated after each addition. Stop the mixer and add the remaining 1/2 cup flour.

    4. If using a stand mixture, remove the paddle attachment and place the kneading hook on the mixture. Resume mixing on low speed, adding additional flour as needed to make a smooth, moist and just slightly sticky dough. If making by hand, knead with as little additional flour as needed until dough is smooth.

    5. Place the dough in a large, greased bowl, cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 45 to 60 minutes.

    6. Make the lemon filling: While the dough is rising, in a small bowl, mix together the sugar and lemon zest. Set aside. The sugar draws out moisture from the zests to create a wet sand consistency, so don’t be alarmed when you see this.

    7. Assemble the pull apart bread: Preheat the oven to 350°F with the rack in the centre of the oven. Spray a 4 x 10-inch tea loaf pan with cooking spray. **Alternately, use a 9x5-inch loaf pan and see Notes at bottom for cutting strips. Set on to a baking sheet and set aside.

    8. Place risen dough on a lightly floured surface and gently deflate the dough. Roll the dough into a 12-inch by 21-inch rectangle. Using a sharp knife and with the long side closest to you, cut the dough into 6 strips even strips about 3 1/2 inches wide from top to bottom, making 6 strips 3 1/2-inches wide and 12 inches long. Using a pastry brush, spread the 4 Tbsp melted butter generously over each of the strips of dough. Scatter all the lemon/sugar mixture evenly over-top of the strips as well.

    9. Gently layer all the strips on top of each other into one pile. Using a sharp knife, cut the pile into 6 even pieces, each about 2 inches, making 6 piles about 3 1/2 - 2 inches in size. Arrange the piles in a rowl in your prepared tea loaf pan. Scatter any lemon sugar the was left behind on your work surface over-top of the loaf. Press fresh blueberries in between slices here and there across the loaf.

    10. Cover the pan with plastic wrap and let the dough rise in a warm place until puffy and almost doubled in size, 30 to 60 minutes.

    11. Bake the loaf on top of a baking sheet, until golden brown and they sound hollow when tapped, about 35 minutes or until it reaches about 190-195F when tested with an instant read thermometer. If the top seems to be at risk of over-browning, cover the top loosely with a sheet of aluminum foil and continue cooking. Remove from oven and allow to cool in the pan for 15 minutes, then run a knife around the edge and remove loaf to a cooling rack set on top of a baking sheet. Allow to cool completely.

    12. Make the lemon glaze: In a medium bowl combine the icing sugar with the milk and lemon juice until the mixture is smooth and pours easily off a spoon. Drizzle over cooled loaf.


    recipe adapted >>>>>  here



    Rated 4.5/5 based on 640 customer reviews

    Wednesday, September 9, 2015

    Chocolate Cream Cheese Frosting

    Chocolate Cream Cheese Frosting | #Homemadecupcakerecipes #Homemadechocolatecupcakes #Chocolateicingrecipe #Chocolatecreamcheeseicing #Chocolatefrostingrecipe #Ketocreamcheesefrosting #Chocolatebuttercreamfrosting #Buttercreamfrostingrecipe #Bestchocolatefrosting #Homemadechocolateicing #Pipablecreamcheesefrosting #Cupcakefrosting

    Ingredients

    • 3 cups powdered sugar
    • 1-2 tablespoons whipping cream as needed
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1/2 cup unsalted butter softened to room temperature
    • 8 oz cream cheese softened
    • 1/2 cup cocoa powder

    Instructions

    1. In a large bowl beat the butter with an electric mixer until fluffy (about 2-3 minutes).
    2. Beat in the cream cheese until evenly combined. Then add in the vanilla extract & salt.
    3. In a separate bowl sift together the cocoa powder & powdered sugar. Whisk them gently.
    4. With the mixer on low speed, carefully beat the cocoa & powdered sugar into the butter mixture.
    5. Once it's almost combined turn the mixer up to medium speed & continue beating until combined.
    6. If the frosting seems too thick or sweet, optionally add in 1-2 tablespoons of whipping cream. If it isn't sweet enough mix in a little more powdered sugar, about 1/4 cup at a time.
    7. Transfer the frosting to a piping bag to decorate cupcakes (I used a 1M tip), or frost with a flat knife.

    recipe adapted >>>>>  here

    Tuesday, September 8, 2015

    These Sweet Potato Muffins Are So Magical, They Have Their Own Fairytale

    These healthy sweet potato muffins are so quick and easy to make as well as moist and delicious. #Weightwatchersbananabread #Smartpointsrecipes #Weightwatchersmeals #Weightwatchersdesserts #Weightwatcherssmartpoints #Skinnyrecipes #Cranberryrecipes #Blueberryzucchinimuffins #Almondbutterzucchinimuffins #Zucchinimuffinshealthy #Breakfastmuffins #Healthybaking

    Ingredients

    • 2 cups Whipped sweet potatoes You could truly use leftover mashed sweet potatoes from last night's dinner. If you use leftovers and they were sweetened, you may want to reduce the maple syrup a little.
    • 2 Ripe Medium to Large Bananas I squeeze them between my fingers and then whisk them smooth. You can also smash them with a fork and then whisk.
    • 2 tbsp Vanilla I suggest using the highest quality that you can find.
    • 1 tbsp Sun Butter
    • 1 tsp Baking Powder I make mine "heaping." It helps to make this dense muffin fluffier!
    • 1 tsp Baking Soda
    • 1 tbsp Cinnamon Again, the better the quality - the better your end results!
    • 1 tsp Pumpkin pie spice This is typically a mix of cinnamon, ginger, nutmeg, and cloves.
    • 1 2/3 cup Unsweetened Almond Milk Reduce this to 1 1/2 cups if you increase your maple syrup to 1/2 cup.
    • 1/3 cup Grade B Dark Maple Syrup You could increase this to 1/2 cup depending upon how sweet you want them. If you increase the syrup to 1/2 - reduce your almond milk to 1 1/2 cups.
    • 1 1/2 cups Gluten Free (optional) Oats
    • 1 cup Oat Flour
    • 1/2 cup Finely Ground Golden Flax Seeds
    • 3/4 cup Hemp Hearts

    Instructions

    1. Preheat the oven to 350 degrees.
    2. "Squash" the bananas into a large mixing bowl and then whisk them smooth.
    3. Add in whipped sweet potatoes. Whisk to combine.
    4. Whisk in the vanilla and sun butter.
    5. Next whisk in the baking powder, baking soda, and cinnamon so that they are well distributed.
    6. The combined almond milk and maple syrup should total 2 cups of liquid. Adjust the almond milk according to the amount of maple syrup used.
    7. Whisk almond milk and maple syrup in.
    8. Slowly stir in oats, oat flour, ground flax seeds, and hemp hearts.
    9. Line 2 muffin pans with baking cups. Fill muffin cups about ⅔ full.
    10. Place muffin pans into your preheated oven. Bake at 350 degrees for 15 minutes. Turn pans and bake for the final 15 minutes.
    11. *Optional - Sprinkle with a little raw sugar, oats, or streusel topping.

    recipe adapted  >>>>>  here

    Bruschetta Chicken Pasta Salad

    Bruschetta Chicken Pasta Salad | #Quickandeasydinnerrecipes #Bruchettachickenpasta #Bakedbruschettachicken #Easybruschettachicken #Bruschettachickenpastasalad #Weeknightdinnereasy #Bltpastasalad #Healthydinnerrecipes #Saladsforparties #Coldpastasaladrecipes #Easysummerdinners #Easydinnerrecipes  Bruschetta Chicken Pasta Salad - #chicken #italian #pastasalad #pastafoodrecipes #pasta






    Ingredients

    • 1 pound (500 g) thin spaghetti pasta, (dry weight)
    • 1 pound (500 g) boneless skinless chicken breasts, (2 large breasts)
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 1/2 teaspoon garlic powder
    • Salt and pepper, to taste
    • 1/4 cup olive oil
    • 2 tablespoons minced garlic
    • 2 tablespoons red onion, finely chopped (about 1/3 of a red onion)
    • 2 tablespoons balsamic vinegar, (adjust to your tastes)
    • 8 roma tomatoes, diced
    • 1/2 cup grated parmesan cheese, plus more to serve
    • 2 tablespoons finely chopped fresh basil or parsley
    • Salt and pepper, to taste
    • Balsamic glaze to serve (optional) -- I use store bought

    Instructions

    1. Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl; set aside.
    2. While the pasta is boiling, season chicken with the herbs, garlic powder, salt and pepper. Heat 1 teaspoon of oil on in a grill pan or skillet, and sear chicken breasts over medium-high heat until browned on both sides and cooked through (about 6 minutes each side). Remove from pan; set aside and allow to rest.
    3. Add the remaining olive oil to the same hot pan / skillet. When hot, sauté the garlic and red onion until garlic is fragrant (about 1 minute). Turn off heat.
    4. Add in the tomatoes, toss them lightly in the heat to warm them through and combine all of the flavours. Add the tomato mixture onto the pasta.
    5. Mix in the vinegar, parmesan cheese and basil (or parsley). Season with salt and pepper to your taste. Slice the chicken; add to pasta. Toss the pasta with all of the ingredients until well combined.
    6. Top with 2 tablespoons of extra parmesan cheese (OPTIONAL) and serve immediately with balsamic glaze, OR refrigerate up to an hour before serving.

    RECIPE ADAPTED  >>>>>  here


    Monday, September 7, 2015

    Cookie Dough Ice Cream Sandwiches

    Cookie Dough Ice Cream Sandwiches | #Ketobrownieseasy #Lowcarbdessertseasy #Ketodessertrecipeseasy #Ketosweetseasy #Ketobrowniesalmondflour #Lowcarbmeals #Easybrunchideas #Cookiedoughicecreamrecipe #Homemadecookiedoughicecream #Homemadeicecreamsandwiches #Icecreammakerrecipes #Chocolatechipcookiedoughicecream

    Ingredients

    • Cookie Dough
    • 1 cup date paste
    • 2/3 cup coconut flour
    • 1 tsp vanilla extract
    • Pinch of salt
    • 1/4 cup chocolate chips
    • Ice Cream
    • 3-4 frozen bananas
    • 1 can full-fat coconut milk
    • Optional: more chocolate chips

    Instructions

    1. Combine all the cookie dough ingredients. Mix. It should just barely hold together, if it’s too dry add more date paste.
    2. Divide into 2 equal parts.
    3. Press half of the dough into the bottom of an 8×5″ pan (or a loaf pan or even a tupperware container) lined with parchment paper.
    4. Blend the frozen bananas and coconut milk until smooth. Add the chocolate chips (if using) and blend briefly to combine.
    5. Pour on top of the cookie dough.
    6. Freeze for 2 hours, stirring every 30 minutes to prevent ice crystals.
    7. Press the other half of the cookie dough into a rectangle.
    8. Once the ice cream is firm enough, add the top layer of cookie dough and gently press.
    9. Freeze overnight (or at least 8 hours).
    10. Once frozen, slice into bars and enjoy! Keep in the freezer.

    recipe adapted  >>>>>  here

    Saturday, September 5, 2015

    Berry Bars (vegan, whole grain, dairy-free options)

    Berry Bars (vegan, whole grain, dairy-free options) | #Vegansugarcookies #Veganbaking #Veganfoods #Vegansweets #Veganeating #Vegetarianrecipes #Vegan7layerdip #Dairyfreemealplan #Dairyfreedietplan #Diaryfreemeals #Wholegrainrecipes #Dairyfreemealsbreastfeeding 

    Ingredients

    • For the crust and topping:
    • 1 1/2 cups (150 grams) rolled oats
    • 3/4 cup (94 grams) ivory whole wheat flour or all-purpose flour
    • 1/2 cup (100 grams) brown sugar or raw sugar
    • 1 tablespoon lemon zest
    • 1/4 teaspoon baking powder
    • 1/4 teaspoon salt
    • 2/3 cup (149 grams) room temperature coconut oil1 (should be as soft as room temperature butter) or 3/4 cup (168 grams) unsalted butter for a non-vegan and non-dairy-free version
    • For the filling:
    • 2 1/2 cups (355 grams) fresh blueberries (do not use frozen)
    • 7 tablespoons (125 grams) raspberry or another type of berry jam (make sure to use vegan jam, if necessary)
    • 1/2 teaspoon vanilla extract
    • pinch of salt

    Instructions

    1. Preheat the oven to 375°F (190°C) and line an 8"x8" (20cmx20cm) baking pan with parchment paper.
    2. In a large bowl, mix together the rolled oats, flour, sugar, lemon zest, baking powder and salt.
    3. Use your hands to incorporate the coconut oil and mix just until a dough forms. It should not be very crumbly, but should stick together.
    4. Gently press a little less than two-thirds of the dough onto the bottom of the prepared baking pan.
    5. Bake for 10-13 minutes or until the edges have just started to brown.
    6. Meanwhile, prepare the filling. In a medium bowl, mix together the berries, jam, vanilla extract and salt. Spoon this over the still warm crust and sprinkle the remaining oat mixture over the berries.
    7. Bake for another 22-27 minutes or until the top has lightly browned and the filling is bubbly.
    8. Remove from the oven and let the bars cool completely. Refrigerate for 2 hours before cutting.
    9. Store any leftovers in the refrigerator for up to 4 days. These can also be frozen.

    recipe adapted  >>>>>  here

    Monday, August 31, 2015

    Healthy spinach tortillas

    Healthy spinach tortillas | #Blackbeantortilla #Veganindianrecipes #Chickpeacrepes #Healthytortilla #Blackbeanrecipeshealthy #Vegantortilla #Spinachrecipes #Chickpeaflourrecipes #Vegantortilla #Healthyveganrecipes #Blackbeantortilla #Glutenfreewraps


    Ingredients

    • 1 cup chickpea flour also called garbanzo bean flour (120 g)
    • 1/2 cup tapioca flour/starch (60 g)
    • 2 oz fresh baby spinach leaves (60 g)
    • 1 - 1 1/8 cup water (240-270 ml)
    • 1/3 tsp salt

    Instructions

    1. Process all ingredients in your food processor or blender until the batter is smooth. Use 1 cup of water if you plan to make thicker/smaller tortillas for tacos. Add about 1 1/8 cup of water if you want to make thinner/bigger tortillas for e.g. burritos.
    2. Pour about 1/3 cup of the batter into a non-stick skillet. You can add a few drops of oil to the skillet but I made the experience that the tortillas turn out great without oil. Make sure to use a non-stick skillet.
    3. Cook for two minutes on low-medium heat, flip the tortilla and cook on the other side for about one minute. Enjoy your healthy spinach tortillas!

    recipe adapted  >>>>>  here