Recipe of the Week

Recipe: Lavender Scones

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Ingredients:

2 1/2 Cups Flour

1 1/2 tsp Chapped lavender

Salt

1/2 tsp Baking Soda

1/3 Cup Oil

1/4 Cup Honey/ Maple Syrup

Directions:

Preheat oven to 350 degrees Fahrenheit.

In a large bowl mix all dry ingredients together. In a separate bowl mix wet ingredients. Once mixed add wet ingredients to the dry ingredients.

scoop dough onto a prepared baking sheet. Baked for 15 to 18 minutes or until lightly browned.

 

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Recipe of the Week

Recipe of the Week: 5 Spice Fried Rice

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Ingredients:

1 Medium Sweet potato (Peeled and Chopped)

1 Carrot (Chopped)

Olive Oil

Water

1 Sweet Onion (chopped)

1/4 Teaspoon Chinese 5 Spiced Powder

2 Garlic cloves (minced)

1 1/2 Tbs Soy Sauce

1 Tbs Apple Cider Vinegar

1 Teaspoon Siracha

4 Cups Cooked Brown rice

1/2 Cup Green Onions

1 Cup peas (fresh or frozen)

Instructions:

  1. In a large skillet heat a drizzle of Olive Oil over medium heat. Add Sweet Potatoes and 2 Tablespoons of water. Cook until Potatoes are tender.
  2. Add chopped onion and Carrot, and cook until Onions become translucent.
  3. Add the 5 Spice powder and Garlic. Remove Vegetables from pan.
  4. In a small bowl mix Soy Sauce, Vinegar and Siracha. Add to the skillet and mix with the cooked rice, adding a drizzle of Olive Oil. Mix until rice is evenly coated.
  5. Stir in Green Onion and Peas.
Recipe of the Week · Uncategorized

Recipe of the Week: Curried Butternut Squash Soup

IMG_6728Adapted from littlespicejar.com 

Ingredients:

1 Large Butternut Squash

1 Large Onion

2 Granny Smith Apples

2 Carrots

2 Tbs Brown Sugar

Salt and Pepper

1 Tbs Curry Powder

Sprinkle of Cinnamon

1 Minced Garlic Clove

2 Cups Vegetable Broth

1/2 Cup Coconut Cream

Instructions:

  1. Dice all Vegetables and add to a prepared crock pot. Stir in seasonings, Vegetable broth, and coconut cream.
  2. Cook on low heat for 8 hours.
  3. Once all vegetables are cooked use a hand mixer to blend together until smooth.
Recipe of the Week

Recipe of the Week: Vegan Chocolate Cake

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Ingredients:

1 1/2 Cup Flour

3 Tbsp Cocoa Powder

1 Cup Brown Sugar

1 tsp Baking Powder

1/2 tsp salt

1 tsp White Vinegar

1 tsp Vanilla Extract

1 tsp Olive Oil

3/4 cup Brewed Coffee

Instructions:

1. Preheat oven to 350 degrees Fahrenheit. Grease an 8′ squared baking dish.

2. In a medium bowl mix all ingredients together. Then transfer to baking dish.

3. Bake for 35 minutes, or until a toothpick comes out clean.

*Option. While the cake was baking I melted together

1 Cup Semi Sweet Chocolate Chips

1/4 Cup Almond Milk

2 Tbsp Coconut Oil

1/2 tsp Vanilla Extract.

When the cake was finished baking I poured it over the top to make Icing.* 

Recipe of the Week

Recipe of the Week: Portobello Fajitas

IMG_6324a                                                                      *Adapted From the Minimalist Baker *

Ingredients:

2 Bell Peppers, Thinly Sliced

1 Jalapeno Pepper, Thinly Sliced with Seeds Removed

1 Sweet Onion, Thinly Sliced

2 Large or 4 Small Portobello Mushrooms, Thinly Sliced

Limes

Olive Oil

Flour Tortillas

Salt and Pepper

Garlic Powder

Guacamole

Instructions:

  1. In a medium skillet heat Olive Oil over medium heat. Add Peppers and Onion, season with Garlic Powder, Salt and Pepper. Cook Until Onions start to caramelize, remove from heat.
  2. Remove Onions and Peppers from the skillet and Add the Mushrooms. Cook until they become soft and remove from heat.
  3. warm up Tortillas.
  4. Serve. Spread guacamole on one side of the Tortilla. Add  Onions, Peppers and mushrooms. Squeeze lime juice over top and Enjoy!

 

 

Recipe of the Week

Recipe of the Week: Roasted Cauliflower and Potato Soup

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Ingredients:

Extra Virgin Olive Oil

1 Chopped Sweet Onion

2 Minced Garlic Cloves

1 Medium Head of Cauliflower

5 Cups Vegetable Broth

1/2 Teaspoon Dried Dill

3 Diced Medium Potatoes

Juice of 1 Lemon

Salt and Pepper

Instructions:

  1. Preheat oven to 400 degrees Fahrenheit. Place Cauliflower florets on a prepared baking sheet. Drizzle with Olive Oil and season with Salt and Pepper.  Roast for 25 minutes.
  2. Heat Olive Oil over medium heat in a large sauce pan and add Onion. Saute for 10 minutes or until Onion is caramelized. Add Garlic and continue to saute until you can smell the Garlic.
  3. Add Vegetable Broth and Dill and bring to a boil. Add Cauliflower and reduce heat to low and allow to simmer for 10 minutes.
  4. Remove from heat. Using a hand blender, blend Cauliflower until it is smooth. Bring soup back to a boil and add Potatoes. Cover and reduce heat to medium low. Cook for 10 minutes or until potatoes are fully cooked.
  5. Squeeze in Lemon Juice and season with Salt and Pepper.

 

Recipe of the Week

Recipe of the Week: 5 Ingredient Healthy Breakfast Cookie

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Adapted from the Domestic Geek

Ingredients:

2 Ripped Bananas

1/2 All Natural Peanut Butter

1/4 Cup Honey

2 Cups Cooked Quinoa

1 Cup Rolled Oats

Optional Ingredients:

1/2 Cup Finely Chopped Strawberries

1/4 Cup Chocolate Chips

Instructions:

  1. In a Large Bowl mash the bananas.
  2. Mix in Peanut butter and Honey.
  3. Add Quinoa and Honey.
  4. Spoon dough onto a prepared baking sheet and cook for 20 minutes at 375 Degrees Fahrenheit.