Posts by admin:
- 1/3 cup warm So Delicious Unsweetened Coconut Milk
- 1/2 cup raspberry puree
- 2 Tablespoons ground flaxseed meal + 6 Tbsp water (equals 2 eggs)
- 3/4 cup pumpkin puree, either fresh or canned
- 2 Tablespoons melted Earth Balance buttery spread
- 2 2/3 cups Vita-Spelt whole grain flour + more for rolling
- 3 teaspoons baking powder
- 3/4 cup brown sugar
- 1 teaspoon salt
- 3/4 teaspoon cinnamon
- 4 Tablespoons Earth Balance buttery spread, softened
- 2/3 cups brown sugar
- 2 teaspoons cinnamon
- 1 1/4 cups pecans, chopped (optional)
- 4 ounces Tofutti cream cheese, softened
- 1 teaspoon lime extract
- 2 cups powdered sugar
- 3 Tablespoons fresh lime juice
- One type of granola
- Whole Wheat Pasta and White Pasta
- Small Bag of Whole Spelt Flour
- 3 oranges, peeled
- zest of 1 orange
- 3/4 cup almond milk
- 1 tsp. vanilla
- 2 Tablespoons agave nectar
- 1 cup ice
- 1 14 oz. can whole peeled tomatoes in juice
- 1 1/2 cups medium Pace picante sauce
- 1 1/2 cups Herdez tomatillo sauce
- 1 Tablespoon minced garlic
- 1 can black beans, drained and rinsed
- 1 cup yellow cornmeal, finely ground
- 2 tbs. fresh cilantro
- 1 1/2 cup shredded Mozzarella cheese
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 cup water
- 5 poblano peppers, halved lengthwise, seeded
- 4 cups zucchini, grated (1/2 a large garden zucchini)
- 1 medium white onion, grated
- 2 garlic cloved, minced
- 3 extra-large eggs, lightly beaten / OR 4 flax “eggs” (4 Tablespoons flax seed meal + 12 Tbsp warm water)
- 1 cup whole wheat spelt flour
- 2 teaspoon baking powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon oregano
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon freshly ground black pepper
- Olive oil
- 1 pound red potatoes, washed and cut in cubes
- 2 Tablespoons olive oil
- 1 large poblano pepper, seeded and diced
- 2 cups asparagus, cut in 1-inch pieces
- 1 large onion, peeled and diced
- 2 garlic cloves, minced
- 1 1/2 cups white button mushrooms, cut in fourths
- 1- 28 ounce can crushed tomatoes
- 1/4 cup water
- 2 to 2 1/2 teaspoons Tony Chachere’s cajun seasoning
- 6 large eggs, organic
Raspberry Cinnamon Rolls with Lime Icing / Whole Grains Giveaway
September 4th, 2012
The recipe required a bit more flour than the original only because pumpkin puree is a lot thicker than raspberry puree.
Dough
Filling
Icing
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Secret Recipe Club: Stuffed Poblanos and Orange Smoothies
September 3rd, 2012
Maybe you thought I forgot about the Secret Recipe Club but I actually opted out in August because we were in the middle of moving. Luckily I was right about having time in September. I have been cooking A LOT in our new kitchen and I hardly have time to post!
This month I was assigned to Nichole’s blog called The Cookaholic Wife. She is in her 20’s and has enjoyed learning to cook in recent years, especially for her husband. I really liked the variety of recipes that were available and it was quite difficult but I finally decided to try two recipes. I know right?
I made a quick and delicious smoothie for breakfast / snack by substituting a few ingredients. I plan on making this smoothie a few more times this week. YUM! Enjoy this recipe.
The next dish was a quick dinner meal. I had a HUGE bag of poblano peppers in my fridge and I knew I had to try a new recipe for stuffed peppers. Ryan normally asks me to make my recipe for Cornbread-Stuffed Poblanos but I knew I had to try a new recipe.
I was not convinced about the seasonings in the filling but I made it as is. I would increase the cilantro and add some more salt and pepper next time.
One big note about this recipe. You can prepare the night before but definitely cook it the day you will eat it. I baked it thinking we could just heat it the following day for a QUICKER meal but it actually dried the filling. Boo. Otherwise this was a yummy recipe.
Stuffed Poblano Peppers
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Melissa Rose Blog Design Review & Giveaway
August 28th, 2012
I hope everyone had a lovely weekend. Ours went by so fast I actually was a little down on Sunday because I knew Monday was going to be here and a long week was going to be ahead of me. Thanks be to God it was a great Monday and not to stressful. I was able to keep Julianne busy, distracted , entertained and active. I also was able to make dinner, clean up and give Julianne a bath and put her to bed. It was a long day but I now get to write a bit.
I recently started a new series on Netflix. Anyone ever seen Jericho? I love apocalyptic shows because they seem so real. I really want to finish the series real quickly because then I will feel like I have nothing else to watch. HA! I am also in the middle of reading The Hunger Games for the first time. I know. I watched the movie first and then realized I should have read the book first. Gah, but this is this first time I do that. I love it so far.
I wanted to post a recipe today because I baked a bit this weekend. I made a delicious plum crumble and accompanied it with yummy frozen yogurt. I also made a raspberry bundt cake with a lime icing for a potluck. Did I happen to mention that of the 6 desserts served, mine was the only one that was homemade? What has the world come to?
I also made some raspberry cinnamon rolls with lime icing. I had a ton of lime icing and raspberry puree left that I figured I could create something else. Half of it went to our neighbors (who have been real kind) and the other half we kept. Ahem…do you blame me?
Well, as you can see I had all the intention of posting one of these but I am holding off. I know. I am cruel but you will not be sorry.
Today I want to talk a little about my blog design. I finally broke down and paid to get a nice design for the website. It is really nothing too fancy but it is clean, fresh, and elegant, in my opinion. I kept trying to do it myself, but who am I kidding? I am not a code writer (I want to learn soon!) and I am not a designer.
I have been subscribed to Melissa Rose’s blog called 20 Going on 80 for a while now and I have been keeping my eye on her blog design company for a while. She is a lovely 20-something gal who is not only a graphic designer but she is also a baker, photographer, knitter, and more! She claims to have hobbies that an 80 year old would have. LOL. Quite humorous.
Anyway, I finally caved and decided to buy one of her pre-made blog designs when she was running a special. The beauty and reason I caved is that she creates designs for the Blogger platform. I do not know when I will have the guts to switch over to WordPress but for the meantime, I figure I have wasted to much time not having a nice look so I chose a lovely 3-column design and purchased it.
I am SO happy with my design and the process I went through to tell Melissa everything I wanted was super easy. She is super organized with a survey with questions asking what social buttons I would like on my page down to the column titles. It is all well done and done in the style of the pre-made blog you choose. I had my new look running within 72 hours with nothing to stress about.
How would you like to choose one of her designs?
Here are some examples of her designs:
Melissa has very generously offered to give ONE of my readers an opportunity to choose one of her premade blog designs for FREE, which is valued at $50.
Now remember this is only for people who use the BLOGGER platform. Good luck on the giveaway!
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Savory Zucchini Spelt Pancakes
August 23rd, 2012
I have been a little stuck with savory dishes lately since I have been quickly planning my weekly meals. I am hoping to get more baking done this weekend especially since we have a pool party. I am bringing a dessert and at this moment I am thinking cupcakes. Ryan has been requesting my lime cupcakes so I will probably work on those.
Anyone have grand plans this weekend besides preparing for kids going back to school? Ryan starts his job this next week and I have to say that I am going to miss him terribly. I am spoiled having him at home during the summer so when fall comes around the house sounds so quiet. Not only this but he ends up being lots of help with Julianne.
I am sure I am not the only one but I am trying to create a weekly schedule that balances morning and afternoon outings so that Julianne and I do not feel so enclosed in our homes. I was successful finding mom groups in Michigan to connect with but it is a little more challenging here. Facebook has been helpful but then I am finding that most groups require a yearly fee.
I feel like I am in a sorority or club and in high school all over again. I tend to rush things along but I know that it will take time getting to know people in our area. In the meantime, we have been meeting our neighbors and Ryan and I are planning on having people over for dinner so that is always good.
Back to food though, this week I worked with whole wheat spelt. The last few recipes had me using the white spelt flour but now I opened my big bag of whole wheat spelt and finished up using my ginormous zucchini. I love how it is in season but seeing that I am the only one who likes it in our house, besides having it in the chocolate bread, then I pick and choose recipes.
I have been wanting to make zucchini pancakes for a while and have had Ina Garten’s recipe pinned. I was not convinced that the recipe was going to cut it and I wanted to make some modifications. I wanted to try and vegan version and a vegetarian version to see what the flavors would be like.
I made Ina Garten’s recipe to start and thought it was VERY bland. I substituted the flour for the whole wheat and I added some spices. Ryan tried the first pancakes and also thought there was something else missing. Once I added my ingredients we both had a vegan and vegetarian version and they were both equally delicious and a lot MORE savory.
SCORE! Don’t you just love tinkering with recipes? I certainly do. I also miss my chemistry lab classes because I always like mixing different chemicals for our experiments. I guess that is why I like modifying recipes. I feel that a recipe can always be a little better. Is this pretentious? I think it is exciting, but I might be wrong.
So how do you eat these pancakes? I had them for lunch with a large green salad. YUM! We also just had them for breakfast with some diced tomatoes on top, fruit on the side and coffee for a complete breakfast. You can also have them for dinner with another side veggie or salad. There are so many possibilities. I did not venture into the sweet and savory but if you feel like pouring some fresh maple syrup, you go on and try it and let me know how you like it!
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Spicy Veggie and Egg Skillet and Good News
August 20th, 2012
I would make a green salad to accompany it for next time but we had plenty of yummy tomato sauce for dipping so we had some whole wheat bread for dipping.
For you vegans out there, you can leave out the eggs and add tofu if wanted.
If you have noticed I am eating a wide range of foods and creating recipes that are not vegan but feel free to make your own substitutions to make them vegan. We enjoyed this recipe in our home and plan to make it again.
Any questions you have for me? I am here to answer them. I will be writing a post about how much lighter I am with this pregnancy. I am totally not having the same symptoms that I had when I was pregnant with Julianne and I was not even vegan with that pregnancy.
My focus all around is having a well-rounded and healthy lifestyle that nourishes my family and my children.
🙂
Bring to a boil and boil potatoes for 15 minutes. Drain potatoes and set aside.
