Rainbow Fruit Salad

Summer is approaching and that means you'll need your fair share of snacks to cool you down.  This is one that you need to have in your refrigerator, for those hot days.  

Of course fruit is good by itself but if you leave it cut up in your refrigerator for too long, it begins to turn strange colors.  Especially those darn bananas.  This recipe is great because it isn't covering up that great fruit flavor, but adding a hint of extra flavor.  Coincidentally it's also helping to preserve that lovely color.  Lime juice is good like that. And you can't go wring with honey, I mean, really. 

This recipe is perfect for a quick snack on a hot day.  

Rainbow Fruit Salad

Recipe from Buzzfeed

Ingredients

• 1 pound fresh strawberries, quartered
• 4 kiwi's, peeled and diced
• 2 mango's, peeled and diced
• 2 bananas, peeled and diced
• 12 ounces fresh blueberries
• 2 Tbsp honey
• 1 limed, juiced

Cooking Directions

1. Combine the cut up fruit in a medium sized bowl. Mix together the honey and lime juice and pour over the fruit, stir. Serve at room temperature or chilled.

3-Ingredient Brownies

So, in my flourless dessert obsession continues.  I just can't help it!  Ok, so this recipe intrigued me because it's "healthy".  Well, in fact, it really is healthy.  I was leery, but still opted to give them a chance. 

My conclusion? 

They are surprisingly good.  I didn't add mashed banana which is one option to give them a sweeter flavor, and I used mashed sweet potato and not pumpkin so they weren't very sweet.  The frosting obviously kicks up the sweet factor and I'm anxious to try it with the banana just to see how sweet they can get and still be healthy.  

The texture is very dense and heavy.  The flavor is chocolatey, smooth texture and the sweetness comes from the frosting.  Very good.  I even shared some with my neighbor and she loved them.  It's kind of hard to believe they only have three ingredients and are actually healthy. 

3-Ingredient Brownies

Recipe from The Big Mans World

Ingredients

• 1 cup pumpkin puree or mashed sweet potato
• 1/2 cup drippy almond butter or any nut butter
• 1/4 - 2/3 cup cocoa powder

Cooking Directions

1. Preheat the oven to 350º
2. Coat a small 4x6 or 6x6 inch loaf pan with non-stick cooking spray, set aside.
3. Place all the ingredients in a high powered blender or food processor or in a bowl and blend until fully incorporated.
4. Pour into the prepared loaf pan and bake for 15 minutes and then begin checking for doneness. Mine took more like 30 minutes to get done. Test with a toothpick inserted in the middle, when it comes out clean they're ready.
5. **1/2 cup mashed banana's in place of 1/2 cup pumpkin or sweet potato will make a sweeter brownie.
6. Frost with whatever frosting you like best. 

Gluten Free Banana Chocolate Chip Bread

Every now and then my husband and I try a new diet, or a new way of eating just to see if we like it or if it makes any difference in our general health.  Currently my husband is trying out a Gluten Free lifestyle, and therefore, so are the rest of us. 

So far it's been pretty easy because I haven't baked anything in a while anyway and pasta's are easy enough to find in any grocery store.  It wasn't until I happened to notice the banana's on the counter looking a little dark that I decided to give a gluten free banana bread a try.  I already had all the ingredients so it was easy. 

If gluten free it new to you, your grocery store might have a section already dedicated to gluten free items which makes life so much easier. 

This recipe is easy to throw together.  The bread doesn't rise much to don't expect a big loaf here.  But the flavor is very good.  It's soft, full of banana and chocolate flavor and not overly dense.  I love that the sweetness from the banana's came through so no sugar is needed.  I have to be honest, that surprised me a bit.  Sometimes you try a no sugar recipe and you can definitely tell, but not on this one. Definitely a great gluten free recipe that I'll be making again. 

Gluten Free Banana Chocolate Chip Bread

Recipe from AmbitiousKitchen

Ingredients

• 3 medium (1 1/4 cup) ripe banana's, mashed
• 1 tsp vanilla extract
• 1/4 cup almond butter
• 2 whole eggs
• 1/2 cup coconut flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup dark chocolate chips (diary free if needed)

Cooking Directions

1. Preheat the oven to 350º
2. Spray a loaf pan with non-stick spray, then line with parchment paper and spray again.
3. In the bowl of your stand mixer, add the banana's, vanilla extract and almond butter and mix well.
4. Add the remaining ingredients mix until combined.
5. Pour into the prepared loaf pan and bake for 30-40 minutes or until a toothpick inserted into the middle, comes out clean.
6. Remove from the oven and place on a cooling rack for 20 minutes before removing from the loaf pan.

Creamy Crock-Pot Chicken Tikka Masala

At times during my life I've been one of those well organized people who plans dinner, makes the grocery list and only buys what I need. 

I'm not that person right now. 

We basically decide what we're having for dinner while we're eating lunch. Don't be like me. 

Luckily, this recipe was pretty easy to throw together into a slow cooker and have ready in 4 hours. My husband chose this recipe from Pinterest.  Since he rarely gets to be the one to choose the recipe I'm gonna make I jumped on this one.  Finally something new and good for you!

We both loved this recipe.  Ton's of flavor, most of the ingredients are in your pantry right now.  I did have to run out for a couple of items but overall I had most of it. I started cooking the rice (in the microwave) at the same time you begin to add the last couple of ingredients and it all came together at the same time.  

Obviously you don't have to serve with rice, it'll just depend on you personal tastes but I thought it was fantastic with rice. 

Creamy, tender chicken and the last minute addition of the lemon juice was perfect.  I didn't need salt at all, the lemon juice was perfect. 

If you're feeling adventurous tonight, you should give this recipe a try. Delicious! 

Creamy Crock-Pot Chicken Tikka Masala

Recipe from The Iron You

Ingredients

• 2 pounds chicken breast, cubed
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 Tbsp fresh ginger, grated
• 1 (29 oz) can tomato sauce
• 2 Tbsp olive oil
• 1 Tbsp Garam Masala
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp paprika
• 1 tsp turmeric
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper
• 1/2 tsp ground black pepper
• 2 bay leaves

• 1/2 cup heavy cream or full fat coconut milk
• 2 Tbsp arrowroot powder or corn starch
• juice of 1/2 a lemon

Cooking Directions

1. Place all the ingredients except the bay leaves, heavy cream, arrowroot powder and lemon juice in a bowl and mix together until the chicken is well coated.
2. Rub the inside of your slow cooker with olive oil.
3. Pour the ingredients into the slow cooker and place the bay leaves on top. Cook on low for 8 hours on low or 4 hours on high.
4. Mix the heavy cream with the arrowroot powder and then pour into the crock-pot and mix together. Cook for an additional 20 minutes.
5. Pour in the lemon juice right before serving.

Sugar Free Chia Jam

By far the easiest jam recipe you'll ever make.  No cooking, no pectin, no sugar.  Only two ingredients and you can eat it straight out of the jar if you want to. Seriously. Crushed fruit and chia seeds and that's it.

The chia seeds thicken up the fruit so it can become spreadable for peanut butter and jelly or topped on your hot cereal's in the morning.  Also great scooped into your morning smoothie. And chia seeds are super healthy for you, so that's a plus. Noted as one of the most nutritious foods on the planet they have ton's of fiber, protein, Omega-3's and various other nutrients.  You can buy them most places these days, they usually come in a see through container and are dry and very tiny. You can also find them online. And best of all they are usually reasonably priced.

I loved this recipe because clearly, it's very easy.  But also very healthy AND it tastes exactly like the fruit itself, the chia seeds don't add any flavor, just texture.

Chia Jam
Recipe from Time

Ingredients

• 1 cup crushed fruit
• 1 Tbsp chia seeds

Cooking Directions

1. Mix together and place in the refrigerator for a day or two in order for the chia seeds to plump up. Enjoy.

Applesauce Honey Banana Bread

Sorry for the lousy picture...

This bread is pretty darn good, and I wanted to get it posted ASAP.  Now, before you run off all excited about a healthy version of banana bread, keep this in mind.  It's HEALTHY, so it's not going to taste like your favorite sour cream banana bread, or some of the other sugar laden banana breads you might be used to.  However, you can feel good about eating this one.

The banana flavor isn't extremely strong, but it's prominent enough that you know you're eating bananas. It's moist (sorry to those of you who hate that word), dense and wonderful.  After years of eating the other not-so-healthy varieties, I was surprised at what a nice change it was to eat something that wasn't super sweet.  I really enjoyed this bread, I even toasted it and smeared peanut butter over it for a change up (yummy).

I hope you'll give this one a try.  It's good to try new things and this one is even good for you.

Applesauce Honey Banana Bread

Recipe from Just A Pinch by Linda Bailey

Ingredients

• 2 cups whole wheat flour (I used white wheat)
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsweetened applesauce
• 3/4 cup honey
• 2 eggs, beaten
• 3 overripe bananas, mashed

Cooking Directions

1. Preheat oven to 350º
2. Spray a 9x5 inch loaf pan with non-stick spray
3. In a medium bowl, add the flour, baking soda and salt. Set aside.
4. In the bowl of your stand mixer add the applesauce and honey, mix to combine.
5. Add the beaten eggs and banana's and mix.
6. Slowly add the dry ingredients until just combined.
7. Pour the mixture into the prepared loaf pan and bake for 60-65 minutes.
8. Test for doneness with a toothpick.

One Ingredient Ice Cream

As you might already know, I'm always on the lookout for recipes to use up the one's I have sitting on my counter getting browner and browner.  My daughter thinks the brown spots are poison and therefore will not touch them.  Oh sure I can sneak it into a smoothie for her but at her age now she likes to help me make the smoothies so this trick doesn't always work.

Banana ice cream works.

I was so amazed at how creamy this is with just banana's.  I mean I had no idea it would turn out this good! I'm probably going to purposely let the banana's get brown now just so I can make this.  There are so many different flavor combinations I want to try.  I'm so excited!  Heck, it's just banana's so have it for breakfast if you want.  Ice cream for breakfast!!

I love these little tricks.  I hope you love it as much as I do.

One Ingredient Ice Cream
Recipe from OneIngredientChef

Ingredients

• 4 (or more) banana's starting to brown.

Cooking Directions

1. Peel the banana's and place into a zip lock bag, then place in the freezer.
2. Freeze overnight.
3. Remove from the freezer and cut into 1/2" chunks and place into a food processor.
4. Blend for about 60 seconds until smooth and creamy.
5. At this point you can eat it, freeze it or add other flavors.

Mint Chocolate Chip  (shown above) - add a couple of drops of peppermint extract and a handful of chocolate chips.  Blend until combined. 

Check out the website link above for a couple more flavor options. 

Sesame Roasted Chickpeas

I don't know if you're like me, but about once a month or so I crave Chinese food.  Sadly, Chinese food isn't on my diet.  Happily, you can make a sesame flavored chickpea in your own house and get all the flavor you crave without taking a nosedive off the diet train.

Another benefit to roasted chickpeas is that you can take them with you for a snack during the day.  It's hard to do that with sesame noodles. People in line at the post office line might not understand if you whipped out your Chinese food and set up a picnic while waiting in line for stamps.

An easier option (and healthier) is these roasted chickpeas.  There are so many different flavor options available, just search the Internet to find some.  Pinterest gave me this one.  I love Pinterest.

You bake the chickpeas until they are dry and crisp.  Then you flavor them right out of the oven and you have a delicious little snack you can take anywhere. I love these things and can't wait to try some new flavors.

Sesame Roasted Chickpeas

Recipe from Modern Parents Messy Kids

Ingredients

• 2 cans chickpeas (garbanzo beans) drained, rinsed
• 2 Tbsp olive oil
• 1 tsp sesame oil
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1 Tbsp sesame seeds

Cooking Directions

1. Preheat the oven to 375º
2. Rinse the chickpeas and place on a towel to dry.
3. Put in a single layer on a cookie sheet, bake for 45-60 minutes. Test one at 45 minutes, if it's still slightly soft in the middle, keep cooking. You want them crunchy.
4. While baking, combine the remaining ingredients .
5. When the chickpeas have come out of the oven, immediately toss in the oil mixture and serve warm or at room temperature.
6. Best if served that same day but can be kept up to 4 days in an airtight container.

Cucumber Salad

I'm so looking forward to the weekend.  I'm just sayin', things have been tough this week.

I want it to be fall. Yet it's still like 90º here. Ugh.

OK, enough complaining.  Recently we had our Labor Day party in our neighborhood and I was too hot and tired to actually bake anything.  So I threw this together and brought it.  This was easy, and heat friendly.  Nothing in here will melt or go bad from the hot weather, making it a perfect picnic food!

I found that it was even better the next day.  The vinegar really has a chance to soak in and get better and better.  Very healthy and "diet friendly", definitely one to remember.

Cucumber Salad

Recipe modified slightly from Betty Crocker

Ingredients

• 2 medium cucumbers, thinly sliced
• 1/2 pint grape tomatoes, sliced in half
• 1/3 cup cider or white vinegar
• 1/3 cup water
• 2 Tbsp granulated sugar
• 1/2 tsp salt
• 1/8 tsp pepper
• chopped fresh dill or parsley (optional)

Cooking Directions

1. Mix all the ingredients together in a medium sized bowl. Refrigerate and stir or shake periodically.
2. Keep refrigerated for at least 3 hours, overnight is best.

New York-Style Bagels

Breakfast at our house just got a little more interesting.  My daughter loves bagels and cream cheese in the morning, however, I am not a big fan of store bought bagels.  Having said that,  I don't feel so bad about giving her bagels after making them myself.  I know the idea of making your own bagels might not be appealing, but they are pretty easy.  They are only time consuming because you have to wait for the dough to rise. After that, it's a breeze.

I loved how chewy the texture was, just like you'd get from a New York bakery.  I'll admit that I've never been to New York, (I know, I'm going, hopefully sooner than later) but I have had New York-Style bagels before, and these tasted just like them.

My daughter is not a fan of flavored varieties, so I just made a plain bagel for her.  I honestly had to keep reminding myself that they were for her.  After all, she would not appreciate me eating them all. They were soooo good.

If you find yourself with a little extra time on Sunday, try to make some bagels.  They are quick breakfasts on busy weekdays. Also great for school lunches!

New York-Style Bagels

Recipe from Sophisticated Gourmet

Ingredients

• 2 tsp active dry yeast
• 1 1/2 tsp granulated sugar
• 1 1/4 cups warm water (you might need up to 1/4 more)
• 3 1/2 cups bread flour + more for kneading
• 1 1/2 tsp salt

Cooking Directions

1. Use 1/2 cup of the warm water to add the yeast and sugar to. Do not stir, just let it sit for 5 minutes. After 5 minutes you can stir it until the sugar dissolves.
2. Place the flour and salt in a large bowl, stir together and make a well in the middle and pour the yeast/sugar mixture into it. 
3. Pour half the remaining warm water, into the well. You're looking for moist but firm dough.  You might need to add all the remaining water or just a little of it, depending on where you live. I had to use it all. 
4. On a floured surface, knead the dough for about 10 minutes, adding in as much flour as needed to make the dough smooth and elastic yet stiff. 
5. Coat a large bowl in oil and then form the dough into a ball and coat it in the oil and then cover the dough with plastic wrap or a wet towel and let rise in a warm place for about an hour until doubled in size. 
6. Punch down the dough and let sit for another 10 minutes. 
7. Divide the dough into 8 even pieces. Shape each piece into a ball.  Now take each dough ball and using your hand, gently roll the dough ball on your work surface until you have a perfect little dough ball. Repeat with the remaining 7 dough balls. 
8. After shaping into balls, place on a lightly greased cookie sheet and cover to let sit for another 10 minutes. 
9. Preheat the oven to 425º
10. Get a large pot filled with water and bring to a boil. 
11. Use a slotted spoon or skimmer to lower several bagels into the water. Once they rise to the top, let them boil for 1 minute (2 for chewier texture), then flip over and boil for 1 minute (2 for chewier texture) then remove to the lightly greased cookie sheet. If you're going to top the bagels with anything, now's the time but you will need to put an egg wash over the bagels so the toppings will stick first. 
12. Bake for 20 minutes, until golden brown.
13. Cool on a wire rack. 

Balsamic Pepper Steak

It's almost the weekend!  In fact it's almost Spring Break.  Whether you have kids or not this should have some meaning for you.  It either means that you're going on vacation, trying to come up with something for the kids to do or avoiding all the places where kids will be.  We have no real plans.  I think we'll try to do a couple of day trips or plan some fun activities but nothing major.  I know several families heading off to Disney World.  Good luck with that, that is one place I would NOT want to be on spring break!

My husband and I are still attempting to improve the way we eat, and that includes doing as many whole foods as we can.  This marinade is fantastic, even if you have no idea what I mean when I say "whole food".  It's OK, this marinade is a winner. 

We didn't plan far enough in advance to marinate for hours, we marinated for like 1 hour.  Needless to say it was totally delish so I know that if I plan ahead next time and let it marinate overnight it will be even better.  We loved it.  Plenty of flavor.  I left it sort of rustic, more than the original recipe describes but we liked it that way and I would probably do it again that way.  Make it your own, you have to eat it after all!

Balsamic Pepper Steak

Recipe from The Saffron Girl

Ingredients

• 4-5 cloves garlic cloves
• 2 tsp whole black peppercorns
• 1 tsp coarse sea salt
• 1 tsp ground rosemary
• 1/4 cup olive oil
• 1/4 cup Balsamic Vinegar
• 2 steaks of your choice

Cooking Directions

1. Using a mortar and pestle, crush the garlic. I don't own a mortar and pestle so I did this whole process by hand.
2. Add the peppercorns and crack.
3. Add the rosemary and salt and grind together. I chopped the rosemary and left some in fairly good sized pieces.
4. Add the olive oil and vinegar and mix well.
5. Pour over the meat (I used steak tips), use the steak of your choice. Do this process in a resealable bag or a container with a tight fitting lid.
6. Marinate overnight or for 4-5 hours.
7. Grill to desired doneness.

Banana-Blueberry Muffins

I'm in the middle of a month long vegan attempt.  I say attempt because I'm not very good at being a vegan but so far I've been doing pretty well.  I'm also happy to say that I have had some nice weight loss and that has made it easier to continue. 

One thing I've enjoyed in the mornings are muffins.  I made some blueberry muffins early on and then I made these and I love them.  The thing about vegan recipes is that sometimes they can turn out try.  I've been lucky and both muffin recipes I made were totally moist and delicious.  This recipe is dense and full of flavor.  I think adding the dish of water to the oven while cooking really works. 

You're going to love this muffin regardless of whether you're watching your diet or not.  Moist, and full of flavor.  What more could you want? 

Banana-Blueberry Muffins

Recipe from examiner.com

Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• pinch of cinnamon
• 3 ripe bananas, mashed
• 1 cup sugar
• 1/4 cup canola or vegetable oil
• 1/4 tsp vanilla
• 1 cup fresh or frozen blueberries (defrosted and rinsed)

Cooking Directions

1. Preheat the oven to 325º
2. Place an oven safe dish of water in the cold oven, about 2 inches of water.
3. Line a cupcake tin with cupcake papers, 12 total.
4. In a large bowl mix together the flour, salt, baking soda and cinnamon.
5. In the bowl of your stand mixer add the bananas, sugar, oil and vanilla.
6. Slowly incorporate the dry ingredients into the wet ingredients a little at a time until combined.
7. Stir in the blueberries by hand so they won't break as much.
8. Fill each cupcake paper with equal amounts of batter and bake for about 25-30 minutes. Check for doneness using a toothpick in the center, when it comes out clean they are done.

Lo Mein with Sugar Snap Peas and Carrots

Sometimes I just have a major craving for Lo Mein.  I'm usually way to lazy to actually go out and pick some up.  I was totally thrilled to see a vegan version of it in a cookbook I borrowed from the library and knew I had to try it. The only bad part about this recipe is that now I know Oriental Ramen noodles are vegan.  This is bad because I know how bad they are and yet seeing them in this recipe was basically giving me permission to eat them.  So I did.  I had to.  For experimental purposes of course.

I'm happy to report that this recipe is delicious.  It doesn't hurt that it has my weakness in it (Ramen noodles) but it also has all the veggies I like.  I have to tell you that the original recipe calls for tofu and not as much sugar snap peas, but I'm not a huge fan of tofu so I left it out.  You can do that as the cook, customize what you're making to suit your tastes.  :)

You could easily modify this recipe to fit your carnivorous tastes by adding chicken, beef or shrimp so feel free to make it your own.

Lo Mein with Sugar Snap Peas and Carrots

From Good Housekeeping The Family Vegetarian Cooking page 136

Ingredients

• 2 packages (3 ounces) Oriental flavor ramen noodles
• 2 tsp vegetable oil
• 6 ounces (2 cups) sugar snap peas, cut into 1" pieces
• 3 green onions, cut into 2" pieces
• 1 package (5 ounces, 1 1/2 cup) shredded carrots
• 1/2 cup bottled stir-fry sauce
• 3 ounces (1 cup) fresh bean sprouts, rinsed and drained

Cooking Directions

1. Heat a large pot of water to boil over high heat. Add ramen noodles but reserve the seasoning packets, cook for 2 minutes. Drain the water but reserve 1/4 cup of the cooking water.
2. Meanwhile in a 12 inch skillet, heat the oil over medium high heat, or until very hot. 
3. Add the peas and green onions, cook until they are tender crisp (3 to 5 minutes).
4. Stir in the carrots, stir-fry sauce, and 1 ramen noodle flavor packet to taste depending on how much salt is in the stir-fry sauce. Cook until the carrots are tender, about 2 minutes. (Discard remaining flavor packet or save for another use). 
5. Save some bean sprouts for garnish at the end. 
6. Add the noodles and the reserved cooking water and bean sprouts and cook for 1 minute, while stirring. 
7. Sprinkle with remaining bean sprouts and serve. 

Chocolate Cake With Coffee Ganache

What better way to say "I Love You" then chocolate cake? Especially if your loved one doesn't do Dairy or eggs!  I was surprised by this cake because I expected it to taste different somehow but it tastes exactly like a regular chocolate cake!  You can't tell a difference AT ALL!  I promise you, I consider myself to be somewhat of a chocolate expert. 

You are witnessing the reason my weight loss has slowed tremendously this month.  This darn cake!  It's so moist and chocolaty.  The apricot preserves on top and then the ganache are more then I can take.  I simply must get rid of it.  So I'll probably just eat the whole thing while watching the Olympics. :)

If your Valentines Day plans call for chocolate this year, you should consider this cake.  The cake is delicious and the apricot and chocolate ganache is such a perfect taste combination.  I just love it. 

Oh, and if you don't like coffee don't worry.  I don't drink coffee and I still love this cake.  The coffee just makes the chocolate taste even better.  Not a strong coffee flavor at all, can't taste it at all in the cake and only slightly in the ganache. 

Chocolate Cake With Coffee Ganache

Recipe from The Vegan Table by Colleen Patrick-Goudreau page 146

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp baking soda
• 1/4 cup unsweetened cocoa
• 3/4 cup non-dairy milk
• 1/2 cup black coffee or espresso
• 1/3 cup canola oil
• 1 Tbsp white distilled vinegar
• 1 tsp vanilla extract

For Glaze

• 1 cup apricot preserves or jam
• 2 Tbsp water

For Ganache

• 2 Tbsp cocoa powder
• 3 Tbsp confectioners sugar
• 2 Tbsp black coffee or espresso
• 2 Tbsp non-dairy, non-hydrogenated butter (such as Earth Balance)

Cooking Directions

1. Preheat the oven to 350º
2. Spray an 8 or 9 inch round cake pan, or a springform pan with cooking spray and set aside. 
3. Sift the flour, sugar, salt, soda and cocoa in a large bowl.  Make a well in the center of the dry ingredients. 
4. Mix the milk, coffee, oil, vinegar and vanilla together and then pour into the well you made. 
5. Mix the ingredients together until smooth. 
6. Pour the batter into the prepared pan and bake for 30 minutes. 
7. Let cool completely. 
8. For the glaze: Use a small sauce pan to bring the preserves and water to a slow boil and let cook until the preserves are thickened and cling to the spoon.  This took me about 5-10 minutes. 
9. Meanwhile start the ganache by combining the ingredients and putting them in a double boiler over medium-low heat to slowly melt and combine.  Stir often. 
10. Pour the warm preserve glaze over the top of the cake and use a knife to spread it around over the top. 
11. Next slowly pour the ganache over the top of the preserves, use an off set spatula to spread it around over the top.  
12. Serve the cake immediately or refrigerate until ready to serve. 

Blueberry Muffins (Vegan but you'd never know it)

This recipe surprised me.  Not because it's vegan but because my daughter loves them!  My daughter is such a picky eater and yet she still loves them.  I couldn't be happier.

Some people ask me what vegan actually is, so here's a short description and it can change depending on personal preference. Vegan's don't eat dairy (including eggs) or meat.  Some vegan's don't eat oil and some people just try not to have sugar either.  So there  you have it, you'll notice by the recipe below that there aren't any eggs or butter in this recipe.  I used frozen blueberries which is why mine sort of had a blue tinge of color, if you use fresh berries that won't happen as much.

The muffins had ton's of blueberry flavor, they were moist inside and golden brown with a little crunch from the sugar on top.  I love them and so does my husband.  I usually include one in my daughter's lunch or for a quick breakfast when we're on the run.

I hope you'll give these a try even if you aren't vegan, you'd be surprised by how many things you probably already eat that would be classified as vegan foods. :)

Vegan Blueberry Muffins

From Good Housekeeping's Family Vegetarian Cooking page 23

Ingredients

• 1 cup old fashioned oats
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup brown sugar, firmly packed
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups unsweetened non-dairy milk (I used almond/coconut)
• 1/4 cup unsweetened applesauce (I used cinnamon)
• 3 Tbsp canola oil
• 1 tsp vanilla extract
• 2 cups blueberries (I used frozen)
• 1 tsp granulated sugar

Cooking Directions

1. Preheat the oven to 400º
2. Put 12 muffin cup liners in a muffin tin.
3. Use a food processor to grind up the oats into a fine power. 
4. Add the ground up oats to the bowl along with both flour's, brown sugar, baking powder, baking soda and salt.
5. In a small bowl use a fork to combine the non-dairy milk, applesauce, oil and vanilla extract.
6. Now add the wet ingredients into the dry and mix until moist.
7. Add the blueberries and incorporate well.
8. Scoop the batter into the prepared muffin tin, the cups will be very full.
9. Sprinkle the sugar over the tops of the muffins.
10. Bake for 23-25 minutes. Muffins are done when a toothpick inserted into the middle comes out clean. 
11. Remove to a wire rack to cool. 

Skinny Shake

If you're anything like me, you're trying to find ways to get your chocolate fix without eating a cupcake or candy bar. OK, that might just be me.

I'm attempting to stay off sugar for a while.  Not forever, just until I don't require it during the day or at dinner.  It's been my one and only true addiction.

So back to this skinny shake. This does require a blender or in our case a NUTR-bullet.  So quick and easy and best of all it totally takes care of my chocolate craving.  The post I used for this shake said it tasted like a Frosty.  I wouldn't go quite that far but it does taste good and you don't have to feel guilty about it. Definitely worth washing the blender.

Skinny Chocolate Shake

Modified slightly from Anastasia Young via Facebook

Ingredients

• 15 ice cubes
• 1/3 whole banana
• 1/2 tsp vanilla extract
• 3/4 cup almond milk (unsweetened)
• 1 - 2 tsp unsweetened cocoa
• 1 Tbsp honey

Cooking Directions

1. Mix all ingredients in a blender until smooth.

Easy Oven Baked Potato Wedges

Recently we had some family from Massachusetts come and visit us here in the South.  One night I made french fries with dinner and the shock that was on their faces when I began making them was priceless.  "What do you mean you're going to make french fries"? I love showing people how to make the same foods you might buy frozen and already made.  If you're making them yourself you can control the flavors, fat, salt, and most importantly, amaze your friends and family.

I've already posted about how to make french fries but here's another way to get the same result with a thicker potato, a wedge if you will.

In my mind, baking them makes them health food and therefore allows one to eat more.  I make a lot of things healthier in my mind.  Although, if you were using a sweet potato this would in fact be a lot healthier.

I used small gold potatoes cut into quarters but if all you have are large one's, just cut them in smaller wedges.

I used a fancy fry sauce - recipe below.

Crispy and golden brown!

You will love this as a side dish or for a snack.

Here's the very complicated fry sauce recipe.

Equal parts ketchup and mayonnaise, add a couple of dashes of hot sauce if you like.

Easy Oven Baked Potato Wedges

Ingredients

• 8 small potatoes (I used gold about the size of a golf ball)
• Olive Oil
• seasoned salt

Cooking Directions

1. Preheat the oven to 400º
2. Line a cookie sheet with tin foil
3. Cut the potatoes in quarters, length wise
4. Drop the potatoes in a zip lock bag, pour in about 2 - 3 Tbsp of olive oil
5. Pour in a good about of seasoned salt, enough to coat each potato thoroughly.
6. Shake the bag to coat each potato well, pour onto the tin foil.
7. Make sure there is a single layer of potatoes and make sure all the potatoes are laying on a cut side down (not on the skin side).
8. Bake for 15 minutes and then flip each potato wedge so it's laying on the other cut side down. Bake for another 15 minutes.

*Try using your favorite spices or using sweet potatoes instead

Spicy Tofu Lettuce Wraps

I hope you all had a fantastic weekend and are ready to take on the week. We just have to make it through this Monday and it's all down hill from there.

This weekend was pretty uneventful around here.  Oh, my water heater went kaput so we had to replace it.  That was pretty eventful, especially when I realized we didn't have any hot water.  Good times. Yesterday was bright and sunny and beautiful so we played outside most of the day, that's pretty much it.

My husband and I have been trying to learn to like tofu.  I gotta tell you that it's been hard but we keep trying. These spicy tofu lettuce wraps were pretty darn good.  I think that might be the key to tofu, soak it simmer it or cover it up with ton's of other flavors. These lettuce wraps did actually make me feel like I was eating a yummy Asian wrap that I love so much.  They were very spicy though so unless your kids like spice they probably wouldn't like this one.

I'm learning a lot about tofu and it's full of protein so it really does make a nice meat replacement. I know some people who might not want to give up their meat and if you're one of those people, you can add chicken and replace the tofu completely or just do half and half.

I will make this again, I've officially added to my rotation.

Spicy Tofu Lettuce Wraps

Recipe from Tasty Kitchen

Ingredients

• 1 block (15 oz) Firm Tofu, cut into small cubes
• 2 tsp light soy sauce
• 1 cup bell pepper, cut in small dice
• 1 cup onion, red if you have it cut in small dice
• 2 tsp garlic, minced
• 1 Tbsp ginger, grated
• 1/2 tsp red pepper flakes
• 1/2 tsp hot sauce (sriracha if you have it)
• 3 Tbsp Mirin or I used Rice Vinegar
• 2 Tbsp hoisin sauce
• 2 tsp spicy brown mustard
• 12 whole romaine lettuce, I used bib lettuce.

Cooking Directions

1. Spray a large skillet with non-stick spray.
2. Heat the skillet over medium heat and add the tofu cubes. Cook for about 5-10 minutes stirring occasionally to brown the tofu.
3. When the tofu is browned, add the soy sauce and coat the tofu. Cook for 5 more minutes.
4. Remove the tofu to a bowl. Using the same skillet add the onion, bell pepper, garlic, ginger, red pepper flakes and hot sauce. Cook for 10 minutes until the onion is softened.
5. Add the Mirin (or vinegar) and cook for 3-5 more minutes.
6. Add the hoisin and mustard and mix well. Add the tofu back in and coat well with the sauce.
7. Serve in a whole lettuce leafs.

Slow-Cooker Pulled Pork Shoulder

Happy Monday!  

I hope you all had a wonderful weekend.  Our weekend was pretty laid back and relaxed.  I didn't even bake anything!  That's shocking for me.  I am trying to gear up for the upcoming big game however and in doing so I found this recipe for Pork Shoulder that I hadn't published yet.  

I've been saving it for this week, just in case you are looking for some good game food. 

I have to tell you, I gobbled this up.  I'm a huge vinegar fan and this pork shoulder is marinated in vinegar overnight so it's infused with that wonderful flavor.  Serve it with or without your favorite barbecue sauce because it's so full of flavor that it isn't really necessary. 

Make sure to give yourself a day ahead of time for prepping since this does require an overnight soak in vinegar and water.  

I loved how the meat just fell apart, I didn't have to do much "pulling".  I also loved the vinegar flavor but if you would rather tone it down a bit you might want to do 50/50 water and vinegar. This pulled pork was the perfect flavor for a pulled pork sandwich in my opinion and the leftovers didn't last long in our house.  
 

Slow-Cooked Pulled Pork Shoulder

Allrecipes.com

Ingredients

• 3 lb pork shoulder
• 4 cups water, warm (110 degree's F)
• 8 cups white vinegar
• 1/4 cup kosher salt
• 1 large onion, cut into 8 wedges
• 1 Tbsp cumin
• 1 Tbsp dry mustard
• 1 Tbsp chili powder
• 12 cup brown sugar, packed

Cooking Directions

1. In the ceramic bowl of your slow cooker, add the pork and the vinegar and water. Cover the pork completely. If these measurements don't cover your roast just keep adding water and vinegar in the 2 to 1 ratio until it is covered.
2. Place the lid on the dish and put it in the refrigerator for 12 to 24 hours.
3. Remove from the refrigerator and drain off enough liquid so that there is about 1/2 inch of meat uncovered.
4. Mix the seasonings and brown sugar together in a bowl and then pour it over the exposed meat.
5. Turn your slow cooker on high and cook for 8-10 hours.
6. Remove from the slow cooker, shred and throw away any obvious fat.
7. Serve with your favorite bbq sauce, or not.

Farro and Roasted Butternut Squash

This is the first time I've ever tried Farro but it won't be the last.  I loved it.  I like Quinoa too but I like this even better.  The texture is much better for me, chewy but soft at the same time and the flavor is nutty but not overpowering so you can pretty much flavor it up a ton of different ways.

If you're wondering what Farro is, let me explain, It is one of the oldest grains to ever be cultivated by humans.  Originally found in the Middle East and is now mostly grown in Italy.  Apparently it's a wonderful breakfast dish also when served with maple syrup or honey and fruit.  I will be trying that for sure!  I plan to make sure this is added to my regular grocery list.

Cooking the Farro in chicken or vegetable stock will just give another layer of flavor.

While your Farro is cooking, roast the vegetables that have been coated in oil, balsamic vinegar, thyme and salt.  Turn every so often so all sides get golden. 

After the veggies are cooked and the farro is tender mix them together and top with goat cheese if you'd like.

I loved how chewy the farro is and the balsamic vinegar is just a slight background taste and doesn't overpower the rest of the flavors at all.

Farro and Roasted Butternut Squash
Nature's Earthly Choice

Ingredients

• 1 - 12 oz package (2 cups) pearled Farro
• 2 tsp fine grained sea salt
• 5 cups water or stock (I used chicken stock)
• 3 cups butternut squash, cut in 1/2" dices
• 1 large red onion, cut in 8 pieces (I used yellow)
• 1 Tbsp fresh thyme (I used 1 tsp dried)
• 3 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 cup walnuts, deeply toasted (I omitted these)
• 3 Tbsp walnut or olive oil
• 1/4 cup goat cheese (optional)

Cooking Directions

1. Preheat the oven to 350 degrees
2. In a large saucepan, combine the faro, salt and stock or water. Cook over medium heat, then cover and simmer, stirring occasionally for about 15-20 minutes until the farro is tender.
3. Remove from the heat and drain any remaining liquid.
4. While the farro is cooking, toss the squash, onion and thyme with the olive oil, balsamic vinegar and a couple of big pinches of salt.
5. Line a jelly roll pan with tin foil and put the squash mixture onto the pan in an even layer.
6. Cook for about 20 minutes, turning the veggies about every 7 minutes so that all the veggies brown evenly.
7. Remove from the oven and let cool slightly.
8. Mince about half of the onions.
9. In a large bowl gently toss the veggies and the faro with the walnut oil or the olive oil. Taste and add salt if needed.
10. Garnish with goat cheese crumbles.