Wednesday, June 29, 2016

CHEESY VEGAN CAULIFLOWER POTATO SOUP

CHEESY VEGAN CAULIFLOWER POTATO SOUP | #Plantbasedrecipeseasy #Plantbaseddiet #Heartyhamburgercauliflowersoup #Vegancrockpotrecipes #Summersouprecipes #Vegansouprecipes #Vegetarianrecipes #Cookingrecipes #Veganfoods #Vegancooking #Soupsandstews #Vegandishes

  Ingredients

  • 1 bulb of garlic
  • ½ a head of cauliflower, broken up into smaller florets
  • 2 potatoes, peeled and chopped
  • 2 - 3 sprigs of rosemary
  • ⅓ cup chopped red onion
  • 2 - 3 tbsp olive oil
  • 2 cups veggie stock
  • 3 tbsp nutritional yeast
  • ½ tsp prepared mustard
  • salt and pepper to taste
  • Optional:
  • almond milk to thin the soup if necessary
  • chives for garnish

  Instructions

  1. Preheat oven to 425F, grease a roasting pan or line a baking sheet with parchment paper and set aside
  2. Peel and discard the outer leaves from the garlic, leaving the skin intact. Cut about ¼ - ½ inch from the top of the head of garlic, exposing the individual cloves
  3. Add the garlic, cauliflower florets, potatoes, rosemary and ½ the chopped onion to the roasting pan or baking sheet, season with salt and pepper and drizzle with 1 - 2 tbsp olive oil. Be sure to rub the oil into the garlic so the top is completely coated then cover the garlic with foil
  4. Bake for about 30 minutes until the veggies are tender and starting to brown and the garlic is soft
  5. Allow the garlic to cool for a few minutes, then use a fork or your fingertips to squeeze the softened garlic from the skin
  6. Optional: reserve ½ cup of roasted veggies for topping the soup
  7. Add remaining olive oil to a large saucepan and saute remaining onion until tender, about 3 minutes
  8. Add roasted cauliflower, potatoes, onions, rosemary leaves and garlic to the pot, along with veggie stock, stir and bring to a boil
  9. Reduce the heat, cover and allow to simmer for 10 - 15 minutes until veggies are tender
  10. Allow the soup to cool slightly before blending in batches. Be sure not to fill your blender all the way to avoid accidents when processing the hot soup
  11. Return the pureed soup to the pot then whisk in the nutritional yeast and mustard
  12. Optional: At this point you can also thin the soup out using almond milk or water, if desired. I prefer my soup on the thick side so I left it as is
  13. Taste and adjust seasonings and continue to stir until heated through
  14. Serve with chives and reserved roasted veggies

recipe adapted  >>>>>  here

Saturday, June 25, 2016

Flourless Fudge Chunk Cookies

Flourless Fudge Chunk Cookies | #Glutenfreedesserts #Glutenfreepeanutbuttercookies #Glutenfreesnacks #Carbfreerecipes #Glutenfreecinnamonrollsrecipe #Glutenfreerecipesfordinner #Glutenfreerecipesfordinner #Glutenfreethanksgivingrecipes #Wheatfreerecipes #Gfpumpkinpie #Almondflourcookies #Glutenfreepumpkinpierecipe

Ingredients

  • 2/3 Cup Cocoa Powder
  • 3 Cups Powdered Sugar
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 2-4 egg whites
  • 1 1/2 cup Semi Sweet Chocolate Chips
  • Equipment Needed
  • Cookie Scoop
  • Baking Pan
  • Parchment Paper

Instructions

  1. Preheat your oven to 350 degrees F.
  2. Set aside two baking sheets with parchment paper.
  3. IN a large bowl whisk together the powdered sugar with the cocoa powder and salt.
  4. Whisk in vanilla and 2 egg whites.
  5. Beat just until the batter is moistened. You are looking for a brownie-like consistency in the batter. Add additional egg whites until you reach that consistency; I used all 4.
  6. Stir in chocolate chips.
  7. Scoop the batter by the tablespoonfuls onto the prepared baking sheets. Leave plenty of space for each cookie to spread.
  8. Bake for 12 - 14 minutes or until the tops are glossy and lightly cracked.
  9. Let the cookies cool completely on the baking sheet and then store in an airtight container for up to 3 days.
  10. Dairy Free
  11. Use Enjoy Life Dairy Free Chocolate Chips

Recipe adapted >>>>>  here

Saturday, June 18, 2016

Fresh Pineapple Salsa

Fresh Pineapple Salsa | #Pinapplesalsa #Summerappetizersforparty #Garlicpotatoesinoven #Freshcornsalsarecipe #Easypotatosidedishes #Cornsalsarecipeeasy #Mangosalsarecipe #Pineapplesalsarecipe #Bestsalsarecipeever #Homemadesalsarecipe #Watermelonrecipes #Salsarecipeforcanning
 

Ingredients

  • 2 cups diced pineapple (1 small pineapple)
  • 2 cups diced Roma tomatoes (5 medium Romas)
  • 1 cup diced orange bell pepper (1 medium pepper)
  • 1/2 cup finely diced red onion (1/2 small red onion)
  • 1/2 cup finely diced jalapeño pepper (3 medium jalapeños)
  • 1/2 cup chopped cilantro
  • 1 large lime, zest and juice
  • salt to taste
  • Mission Thin & Crispy Tortilla Chips, for serving

Instructions

  1. Pineapple, tomatoes, and bell peppers should be diced in 1/4-inch pieces, and the onion and jalapeño peppers should be finely diced.
  2. Combine all ingredients in a large mixing bowl. Toss to combine.
  3. Chill, covered, up to 24 hours. Serve with Mission® Thin & Crispy Tortilla Chips or over top of grilled chicken, pork, or fish.

recipe adapted  >>>>>  here

Monday, June 13, 2016

Caramel Apple Crisp Cheesecake Bars


Caramel Apple Crisp Cheesecake Bars | #Applemuffins #Caramelapplecheesecakebars #Applerecipesdessert #Applefrieswithcarameldip #Sweetrecipes #Bakingrecipes #Samoacheesecake #Applepiebars #Samoacheesecakerecipe #Samoacake #Cheesecakeideas #Sweetrecipes


Ingredients

Graham/Oats Crust:
  • 1/4 cup brown sugar
  • 1 cup graham cracker crumbs
  • 3/4 cup rolled oats
  • 1/2 cup melted butter, plus more for greasing the plate
Cheesecake Layer :
  • 2 8oz package softened cream cheese
  • 2 tbsp corn starch
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 tsp ginger
  • 2 tsp vanilla extract
  • 1/2 tsp cinnamon
Apple Crisp Topping:
  • 1/4 cup all purpose flour
  • 1/4 cup rolled oats
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 2 tbsp coconut oil
  • 2 medium to large apple, peeled and thinly sliced
  • Caramel Topping

Instructions

  1. Preheat your oven to 350F.
  2. Prepare one 9x13-inch glass pan by greasing thoroughly with butter or baking spray,
  3. or light-colored metal baking pan with foil,
  4. (be sure to cover the sides, you are going to use this to lift the bars).
  5. In a mixing bowl combine graham cracker crumbs, rolled oats, melted butter and brown sugar together.
  6. Press inside the bottom of a 9x13-inch baking pan.
  7. Bake for 5 minutes. Remove from oven to cool.
  8. Meanwhile in the bowl of your electric mixer blend together cream cheese, brown sugar, white sugar, cinnamon, ginger, cornstarch and vanilla.
  9. Once well combined, pour on top of your graham cracker/oat crust.
  10. To start your apple layer, arrange the thinly sliced apple on top of the cream cheese mixture in a single layer.
  11. Top with the Apple Crisp Topping. Bake at 350F for 40-50 minutes.
  12. Once it's done cooking, cool for 15 minutes, then refrigerate overnight.
  13. Cut into squares. Serve with caramel drizzled over the top of cheesecake bars.

recipe adapted  >>>>>  here

Autumn Apple Rosé Sangria

Autumn Apple Rose Sangria | #Appleciderdrinksalcohol #Spikedhotappleciderrecipe #Applecidercrockpotrecipe #Halloweenpartyfood #Pumpkincarvingparty #Warmfalldrinksalcohol #Fallsangriarecipes #Yummydrinks #Holidaydrinks #Cocktaildrinks #Fundrinks #Falldrinks

Ingredients

  • 1 bottle rosé wine
  • 2 cups apple cider
  • 1 cup brandy
  • 1 cup club soda
  • 3 apples, cored, quartered, and thickly sliced
  • 1 lime, quartered
  • 1 lemon, quartered
  • 3 cinnamon sticks
  • 1 orange, quartered and thickly sliced

Instructions

  1. 1. Combine all ingredients in a pitcher. Chill for at least 4 hours, but preferably overnight, before serving.
Autumn Apple Rose Sangria |
#Appleciderdrinksalcohol
#Spikedhotappleciderrecipe
 #Applecidercrockpotrecipe
#Halloweenpartyfood
#Pumpkincarvingparty
#Warmfalldrinksalcohol
#Fallsangriarecipes
#Yummydrinks
#Holidaydrinks
#Cocktaildrinks
 #Fundrinks
#Falldrinks

Recipe adapted >>>>>  here

Cinnamon Apple Overnight Oats

Cinnamon Apple Overnight Oats | Strawberrybananaovernightoats Cinnamonappleovernightoats Frenchtoastovernightoats Oatmealrecipes Breakfastrecipes Healthysnacks Overnightoatsinajar Vanillaalmondovernightoats Bananaovernightoats Frenchtoastovernightoats Oatmealrecipes Breakfastrecipes

Ingredients

  • 1/2 cup Silk® Almondmilk
  • 1/2 cup old-fashioned rolled oats
  • 1/4 cup plain Greek yogurt
  • 1/4 cup unsweetened applesauce , or freshly grated apple
  • 1/2 teaspoon ground cinnamon
Cinnamon Apple Overnight Oats | Strawberrybananaovernightoats Cinnamonappleovernightoats Frenchtoastovernightoats Oatmealrecipes Breakfastrecipes Healthysnacks Overnightoatsinajar Vanillaalmondovernightoats Bananaovernightoats Frenchtoastovernightoats Oatmealrecipes Breakfastrecipes

Instructions

  1. Add all ingredients to a container with a lid.
  2. Fasten lid and shake until combined.
  3. Refrigerate overnight, or for at least 3 hours. Serve cold or warm!
Cinnamon Apple Overnight Oats | Strawberrybananaovernightoats Cinnamonappleovernightoats Frenchtoastovernightoats Oatmealrecipes Breakfastrecipes Healthysnacks Overnightoatsinajar Vanillaalmondovernightoats Bananaovernightoats Frenchtoastovernightoats Oatmealrecipes Breakfastrecipes

Recipe adapted >>>>>  here

Saturday, June 11, 2016

keto butter rum blondies – low carb

keto butter rum blondies – low carb | #Ketominiwafflemakerrecipes #Ketolemondesserts #Ketocaramelsauce #Ketogenicrecipes #Sugarfreecaramelsauce #Ketoitaliansubrollups #Raspberryjellopretzelsalad #Raspberryjellodessert #Pretzelcrustdessert #Raspberryjellopretzeldessert #Jellopretzeldessertraspberry #Raspberrydessertseasy

Ingredients

  • 1 teaspoon vanilla extract
  • 1 tablespoon psyllium husk powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/3 cup chopped walnuts (or pecans)
  • 1 large egg
  • 1/2 cup butter, melted
  • 1 teaspoon rum extract
  • 2 cups superfine blanched almond flour
  • 1/2 cup brown sugar alternative (I used Lakanto Golden)

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Combine all of the ingredients, EXCEPT FOR THE NUTS, in a large bowl.
  3. Mix with a wooden spoon until just combined – don’t over mix or they will be tough.
  4. Stir in the walnuts.
  5. Line a 9 x 9 square pan with parchment paper (this really helps get them out easily.)
  6. Spoon the batter into the pan and spread evenly to the edges.
  7. Bake for 20 minutes.
  8. Remove and cool for 30 minutes before slicing.
  9. Store in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

recipe adapted >>>>>  here

Friday, June 10, 2016

Fudgy Raspberry Brownies


Fudgy Raspberry Brownies | #Misosoup #Vegansweets #Dessertrecipes #Veganbaking #Veganeating #Healthyrecipes #Healthydessertrecipes #Healthycookies #Healthysnacks #Healthydessertseasy #Glutenfreecookies #Flourlessdesserts




Ingredients

  • 1 1/2 cup (250g) frozen raspberries (measured before defrosting)
  • 8oz (225g) chocolate chips (I used semi-sweet)
  • 1/4 cup (30g) cacao powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/2 tsp baking soda
  • 1/2 cup oat flour (*see notes for paleo option)
  • 1/2 cup (90g) frozen raspberries


Instructions

  1. Preheat the oven to 350F.
  2. Heat the frozen raspberries to room temp or warmer (or you can use fresh). I microwave them for about 2 minutes on high.
  3. Blend on high until very smooth with no seeds remaining. If you have a smaller blender container, that works best here.
  4. Melt the chocolate chips.
  5. Add the melted chocolate along with the rest of the ingredients to the raspberry puree.
  6. Blend until combined to form a thick batter (it will be thinner if you are using almond flour).
  7. Stir in the 1/2 cup whole frozen raspberries.
  8. Transfer the batter to a baking dish lined with parchment paper. Spread evenly and top with additional raspberries and chocolate chips.
  9. Bake for 35-40 minutes at 350F.
  10. Remove from the oven and cool for at least 30 minutes before cutting and eating. They will be softer and cakier when warm and become firm and fudgy as they cool (or chill them for extra fudgy texture!)

RECIPE ADAPTED >>>>>  here



Rated 4.8/5 based on 857 customer reviews

Tuesday, June 7, 2016

Cream Cheese and Chicken Taquitos Recipe

Cream Cheese and Chicken Taquitos Recipe | These are really good and simple to make! I #Summerfoodrecipes #Chickentaquitosbaked #Dinnerideas #Chickentaquitosrecipe #Ovenbakedtaquitos #Summerfooddinner

Ingredients

  • 3 cups chicken cooked and shredded
  • 6 oz cream cheese softened
  • 1/3 cup sour cream
  • 1/2 cup salsa
  • 1 1/2 cups colby jack cheese
  • 1 1/2 cups baby spinach chopped and stems removed
  • 12 6 inch corn tortillas
  • vegetable or canola oil for frying

Instructions

  1. Heat ½" oil in a sauce pan on medium heat.
  2. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack and spinach. Add salt and pepper to taste.
  3. Once oil is hot enough (place hand over pan, above oil, to feel heat), add a few tablespoons of chicken/cream cheese mixture to the center of a tortilla and spread out. Roll up and set seam side down in oil using tongs. Cook until golden brown on both sides.
  4. Repeat until all the tortillas are filled, rolled and fried.
  5. Set on paper towels to drain.
  6. Serve warm and ENJOY!

recipe adapted >>>>>  here

Saturday, June 4, 2016

Smashed Brussels Sprouts

Smashed Brussels Sprouts | #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