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INGREDIENTS: (preheat oven to 400 degrees)
>3/4 cup flour >1/4 cup ground flaxseed >1/4 cup oats >2 tbsp crushed walnuts >2 tbsp crushed almonds >1/2 cup pumpkin puree >1/2 cup unsweetened almond milk >1/3 cup applesauce >1/4 cup honey 1. Whisk together dry ingredients in medium size bowl (for the crushed nuts, pour into a small baggie and use heavy object [I just used the pumpkin puree can] to pound until crushed) 2. In a smaller bowl, mix wet ingredients until smooth and creamy. 3. Add wet ingredients into the dry & mix until it becomes a nice, chunky consistency. 4. Put the mix into a muffin tin [be sure to oil or use fillers] and bake for 18-20 minutes
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1/2 of a yellow onion (chopped)
1/4 cup shallot (chopped) 3 garlic cloves (chopped) 2 roma tomatoes (I chop into small chunks and de-seed) 1/4 cup green pepper (chopped) 2 tablespoon fresh oregano (chopped) 2 tablespoon fresh basil (chopped) Dried Italian Seasoning, Oregano, Garlic Powder, S&P to taste 2 teaspoon sugar 1/4 cup baby carrots (chopped) 1 can of tomato sauce (I use Simple Truth Organic) see picture above 1 can of diced tomatoes (I use Simple Truth Organic) see picture above 2 cup Fat Free Chicken Broth (any kind will work) 1/4 cup olive oil DIRECTIONS Step one: >Put olive oil in large saucepan on medium-high heat (keep an eye on the oil so it doesn't burn) >Chop onion, shallot, & garlic...put into pan when oil is ready (ask if unsure here) >Allow these ingredients to sweat and brown just a bit Step two: >Chop and de-seed roma tomatoes, cut carrots/pepper & add to saucepan >Open both cans & add to saucepan, along with Chicken Broth >Add fresh herbs & spices to sauce >Allow sauce to boil on medium-high heat for 20 minutes Step three: >Blend sauce to smoother consistency if you have a picky loved one [;P] or keep chunky >Taste and season to your preference Use this sauce with Mozz-Stuffed Meatballs & Spaghetti (see recipe tab) or with anything else you prefer! ENJOY...xoxo 2 pounds of ground beef (I use Laura's Lean from Kroger)
2 tablespoon finely chopped shallot 1/2 cup finely chopped red onion 1 clove finely chopped garlic 2 beaten eggs 1 teaspoon Italian seasoning 1 teaspoon Dried Oregano 1 tablespoon Garlic Powder 1 tablespoon Salt 3 tablespoon Fat Free Chicken Broth 2 cups Panko Breadcrumbs Fresh mozzarella (I use the Bel Gioioso mozzarella ball from Kroger) DIRECTIONS Step one: (preheat oven to 400 degrees) >Cut your mozz ball similar to picture above (small enough chunks to fit inside a decent size meatball) >Finely chop the shallot, red onion, and garlic (you can use a food processor to do this if you prefer) >Place your chopped ingredients into a large mixing bowl Step two: >Crack two eggs into your mixing bowl and mix with chopped ingredients >Add spices/garlic/panko and stir >Add ground beef into mixing bowl Step three: >Use a big fork (or your hands) to evenly mix the ingredients (if you use your hands, be sure to wash them extra well/be sure to clean anything you touch with the raw meat) Step four: >Form the meatballs into whichever size you prefer (big enough to fit mozzarella chunks into center) >Spread open the center of the meatball and place the mozz chunk into the center >Form the meat into a ball around the cheese Step five: >Butter a large cookie sheet in preparation for the balls >Place the mozz-stuffed meatballs on the cookie sheet >Drizzle a bit of olive oil over each meatball & place them in the oven for 20 minutes Step six: >Turn the meatballs over after 20 minutes and allow the other size to brown for 5 minutes >Place the meatballs into your tomato sauce and allow them to boil on medium-high heat for 15-20 minutes SO DAMN GOOD...xoxo 3 cups flour (AP [all purpose] or whole wheat if your dog can tolerate) 1 cup old fashioned oats 1/4 cup ground flaxseed (optional if necessary) 1/2 cup chicken broth (I use the Simple Truth Fat Free brand) 1 egg (beaten) 3/4 cup pumpkin puree (canned food aisle) 3/4 cup cooked sweet potato Medium size lid/anything you can find to form treat shape DIRECTIONS 5-6 small red potatoes
3 slices of your favorite deli meat (I used roasted turkey) 4 beaten eggs 3/4 cup of your fave shredded cheese (sharp cheddar, jack, mozz, etc.) 3 tablespoon olive oil Salt/pepper/garlic powder (however you like it;) Cooking spray DIRECTIONS Step one: (preheat oven to 400 degrees & put skillet on medium/high heat w/ olive oil) >Chop the potatoes up in small size pieces (ask if you're unsure how to do this) >Put potatoes in skillet with olive oil (test with one small piece of potato if you're unsure) >Season & allow the potatoes to cook//toss them gently every few minutes >The potatoes should crisp up just a bit from the oil, they will be finished in just about 15 minutes Step two: (keep checking on potatoes periodically) >Crack 4 eggs into medium size bowl and beat until smooth >Evenly coat baking/casserole pan with cooking spray Step three: >Chop up deli meat into small/thin pieces >Toss into pan with potatoes in order to coat the meat with a bit of the seasoning Step four: >Put your potato/meat mixture into the baking pan >Pour eggs over mixture & gently shake pan to ensure even eggage [? ;P] >Top with your favorite shredded cheese & "Into the Oven" it goes! [about 30-35 minutes//keep an eye on it, the top should brown similar to picture above...YUM] SOOO easy... Cut into however many pieces you'd like and ENJOY! xoxo 1 1/4 cup flour (AP [all purpose] or whole wheat) 1/4 cup oats 1 tbsp ground flax seed 1 tbsp brown sugar 2 tsp cinnamon Dash of allspice 2 tsp baking powder 1 tsp salt 1 cup unsweetened almond milk (any type will work, this is my fave) 1/2 cup applesauce 1/2 cup mashed sweet potato (simply microwave and remove inside) 1 beaten egg DIRECTIONS
Step one: >Combine all dry ingredients in a medium size mixing bowl >Whisk or sift ingredients together (see above picture in yellow bowl for reference) Step two: >Mash sweet potato with fork without skin in regular size bowl (pierce in multiple spots & microwave 6 min//allow to cool a bit before touching) >Add milk, applesauce & beaten egg >Mix to clumpy consistency (see above picture in blue bowl for reference) Step three: >Add wet ingredients to the dry mix >Stir until you have the ingredients mixed as much as possible (see above picture in yellow bowl [3rd pic] for reference) Step four: >Heat small skillet on medium heat//spray with cooking spray >Pour pancake batter into skillet (Mix will make about 3 large cakes or 6 smaller cakes) Step five: >Cover your pancakes with butter, maple syrup, honey, toasted nuts or any other toppings you desire! PANCAKE FLIPPING LESSONS: If you don't know how to flip pancakes very well, here are a few steps to help: 1. Heat skillet to medium heat//allow skillet to heat for about 2-3 min 2. Spray skillet completely with cooking spray 3. Pour small amount of the pancake batter into skillet (about 2 tbsp) ^With this step, we are testing the heat of the skillet 4. The best way to tell if your pan is hot is to grab the handle of your skillet and lightly toss the pan to see if your pancake is no longer sticky/sticking to the skillet (if the cake skates lightly around your skillet, you're golden) 5. When your pancake passes the test in #4, take your spatula and slide it gently underneath the cake. Once you have the pancake completely on your spatula and in your control, go ahead and flip it. (tip: take the skillet in your other hand & tilt it in the air while holding the cake on your spatula so it has less flipping distance to cover) 6. Once you have your pancake flipped and the other side begins to cook, repeat #4 to see if it is ready for one more flip. The final flip will reinsure that the cake is fully cooked. 7. If you're still struggling, contact me & I'll give you actual pancake flipping lessons...cause who wouldn't want to do that anyway?! :P ENJOY! xoxoxoxo |