Are you looking for a sweet and satisfying breakfast that doesn’t leave you tired and groggy? Here we have a super easy Cherry Parfait. I used frozen pitted cherries so I did not have to pit them and Greek yogurt to make it nice and creamy.
- 1 cup Greek yogurt
- 1/2 cup dark sweet cherries, thawed ( these can be bought in the freezer section of most major grocery stores: I bought mine at Target)
- 1/4 cup sunflower seeds
- 2 tablespoons dried flaked coconut
- a dash of cocoa powder (optional)
- Place Greek yogurt in glasses and top with thawed cherries, sunflower seeds, dried flaked coconut, and a dash of cocoa powder.
- Enjoy with a friend.
At first I wasn’t sure about this combination of sausage, rice, and pineapple but it turned out way better than I expected. It tastes great with the chopped fresh spinach.
This meal is quick and easy. It has a great combination of flavors you are sure to enjoy. If you are lucky enough to eat this when it’s done, I envy you. It is perfect for bringing to work and makes great leftovers.
Ingredients for Turkey Sausage Medley
- 1/2 pound turkey sausage equivalent to 2 1/2 sausages
- 2 1/2 cups cubed pineapple
- 2 cups cooked brown rice
- 1 cup fresh chopped spinach
Ingredients for Sun Butter Sauce
- 3/4 cup water
- 2 tablespoons tamari
- 1 tablespoon grated organic ginger
- 2 small chopped cloves of garlic
- 3 tablespoons sun butter
- chopped green onions (optional)
Instructions for Turkey Sausage Medley
- Bring pot of water to boil and cook sausage 15 minutes. Let cool before slicing. Slice into bite size pieces.
- Heat a pan for two minutes on medium-high. Spray with oil, pour in sausage and fry for 3-4 minutes.
- Place pineapple, brown rice, chopped spinach, and sausage in bowl.
Instructions for Sun Butter Sauce
- Bring water, tamari, ginger, and garlic to a boil in a small saucepan. Set aside to cool for a few minutes.
- Put all ingredients in a bowl with a tight fitting lid. Add 3 tablespoons of sun butter. Cover and shake.
- Pour sun butter sauce onto sausage medley and serve with optional green onions.
Now believe me when I tell you this is the easiest Orange Glaze you will ever make. Did I mention it has three ingredients?
Yep and naturally sweetened. Pour it on some yogurt, or fresh bread, and you bet I will put it on my favorite muffins.
- Juice from 2 oranges (yields about 4 ounces or 1/2 cup)
- 1 tablespoon corn starch
- 1 tablespoon agave nectar
- Squeeze juice out of two oranges by placing strainer over bowl and pour juice through strainer to remove any chunks
- Remove strainer, pour in cornstarch and mix thoroughly
- Place mixture in saucepan, add agave nectar and heat a minute or two until mixture thickens to a glaze (see photo above)
Life is full of moments when you feel like you are not doing your best. Or maybe you knew you could do better. I’ve been pretty fortunate in my life to have people around me who let me know when things need a little tweaking and it’s not always easy to hear but age has helped me to understand nobody is perfect or even close. We all have those days that are less than ideal. It’s ok just push forward. Now this recipe for No Bake Dried Cherry Brownies is exceptional. In the past I have made this but have not processed it in the food processor nearly as long. My no bake brownie recipes in the past were much more chunky. I think I like chunky better. This one has merit because if you enjoy gooey and decadent brownies, then this recipe is for you.
- 1 cup pecans
- 2 cups dates
- 1/2 cup dried cherries
- 1/4 cup shredded coconut
- 4 tablespoons cocoa powder
- pinch of sea salt is optional
- Place pecans in food processor and pulse about 10 times or until pecans are in small chunks.
- Add dates and dried cherries and process one full minute. Mixture will be sticky.
- Pour in cocoa powder and coconut. Process one minute.
- Line a pan with parchment paper and add in brownie mixture. Pat down smooth with rubber spatula. This will take some work. The oil released from the pecans will help.
- Refrigerate at least one hour. Cut into pieces and serve.
Are you looking for a super easy appetizer to bring to your next party?Here it is! There are four ingredients and it takes minutes to put together. It’s also pretty healthy. It’s got it all. Zucchini is one of my favorite vegetables because it’s so easy.
When I’m stumped for lunch ideas, I grab some zucchini slices and hummus and lunch is served. This lovely vegetable tastes great shredded as a substitute for pasta. You can also make it into ribbons and serve on a salad. Is there nothing zucchini can’t do? Yeah my dishes! Help?
- 1 medium zucchini
- 1/2 cup hummus
- 2 small carrots, shredded
- 1/2 of a medium avocado, cut into tiny pieces
- Sriracha on the side (optional and recommended)
1. Slice zucchini into 1/4-inch-thick rounds. (This will be about 24 slices.) Lay out on large platter; and smear each slice with hummus
2. Place shredded carrot on each slice and top with a piece of avocado. Serve sriracha on the side for those who like it hot.
Here we have oats on the go! It is just like eating a bowl of oats but in cookie format. I know you’ve seen them on the shelves, those oatmeal cookies that try to pass as healthy. These are!
They have oats, maple syrup, applesauce, and carob chips. Did I mention they’re vegan. I’m not vegan but I do love a lot of vegan recipes. I’m not a rawtarian but again I really enjoy dabbling in raw recipes. I don’t know what my label is because I really enjoy lots of different techniques and recipes for food. I think it’s important to show love and respect for our food supply.
I strive to make my food healthier in some way while sticking with the integrity of the food itself. Sound too new agey? I know that’s not a word. Food; I love food.
Do you ever just have something you can’t wait to share with others? Here’s my news! Muffins, muffins, and more muffins. I love muffins! One of my earliest memories of muffins was when my elementary school had a bake sale and my mom made some muffins for the sale. She gave me a little money to buy goodies that day but I ended buying what she made. I guess that’s where it all started.
I have not kept track of the number of recipes I’ve written starring muffins but I do know more are coming. They work for breakfast, snack, or dessert. These muffins are made with minimal ingredients and a super easy frosting, which is just melted carob chips. They are vegan and a healthy alternative to a sugar filled muffin. To conclude, here’s some interesting facts about carob.
- 2 cups pastry flour
- 2 teaspoons baking powder
- 3 medium ripe mangoes (makes about 1 1/2 cups)
- 1/2 cup maple syrup
- 1/2 cup almond milk
- 1 tablespoon coconut oil
- 1 (1.19 ounce pack of coconut butter) equal to about 1 tablespoon
- 1/3 cup vegan carob chips
- Preheat oven to 375 degrees.
- To a large bowl add pastry flour and baking powder. Mix to combine.
- Slice and peel the mangoes, place mango flesh in a food processor. Pulse until mango is liquid.
- Measure out 1 1/2 cups of mango puree and pour into a bowl. If you have more than this, save the additional puree for another recipe (mango frozen yogurt recipe coming soon!)
- Place mango puree back in food processor and pour in maple syrup, almond milk, coconut oil, coconut butter, and pulse until mixed (about 15-30 seconds).
- To dry ingredients add wet ingredients and stir until combined.
- Line muffin tins with muffin cups and spray lightly with oil.
- Scoop batter into muffin cups and bake 20-25 minutes.
- When muffins are done place carob chips in microwave safe dish and melt in 15 second intervals, checking and stirring each time until melted.
- Spread melted carob chips over muffins and serve.
There are several varieties of Spinach but I tend to use baby spinach the most. The texture lends itself to salad so well that I probably eat as much as a rabbit. No, but really I also juice with spinach. Can eating too much spinach make me turn green? I hear that can happen with carrots but it sounds like urban myth. Why am I rambling, well it’s one of those days.
Ingredients for Creamy Lemon Dressing
- 3 tablespoons olive oil
- 2 1/2 tablespoons juice from one lemon
- 1 crushed garlic clove
- 1/2 tablespoon agave nectar
- 1/4 cup Greek yogurt
Instructions for Creamy Lemon Dressing
- Place all ingredients in a container with a tight fitting lid
- Shake well and set aside
Ingredients for Spinach and Cilantro Salad
- 4 cups baby spinach
- 1 medium sliced shallot
- 1 (8 ounce) package baby portobello mushrooms
- 2 cups cilantro
- 1 cup sliced radishes
- 1 cup peeled and sliced cucumber, seeds removed
- 1 (4 ounce) package honey goat cheese
Instructions for Spinach and Cilantro Salad
- Place baby spinach in large bowl and set aside
- Heat a 10 inch skillet on medium heat for two minutes and then spray with oil
- Add shallots and cook for one minute
- Add mushrooms and spray lightly with oil
- Cook four minutes, stirring occasionally
- Remove from heat and set aside to cool slightly
- Rinse cilantro, chop and add to bowl of spinach
- Add radishes, cucumber, honey goat cheese, and shallot mushroom mixture
- Toss to combine and add dressing or serve on the side
I’ve been thinking about this soup for a while. I’ve seen many coconut curry recipes and some are sweet but this one is not. This is a pretty thick soup because the quinoa really soaks up the liquid. The recipe I modeled this after used vegetable stock but since I did not have any on hand I added grated carrots and celery.
Serves 2 big bowls
- 1/2 tablespoon olive oil
- 2 tablespoons curry paste
- 2 tablespoons grated ginger
- 1/2 cup uncooked quinoa
- 1 cup coconut milk
- 1 1/2 cups water
- 1 cup grated carrots
- 1/2 cup celery
cilantro, lime, and avocado
- Heat olive oil, curry paste and grated ginger in a pan, mix together
- Add uncooked quinoa, coconut milk, water, grated carrots, and celery to curry mixture
- Bring to a boil, lower heat and simmer with the lid on for 20-25 minutes
- Serve and sprinkle with cilantro, lime and avocado
Recipe adapted from TLT