Tuesday, April 27, 2010

Strawberry Rose Sangria

Strawberry Rose Sangria | #Summersangriarecipes #Sangriarecipeseasywhite #Whitewinesangriarecipe #Strawberryrosesangria #Drinksalcoholrecipeseasy #Rosesangriarecipeseasy #Sangriarecipeseasywhite #Whitewinesangriarecipe #Whitesangriarecipeeasy #Easywhitewinesangria #Rosesangriarecipeseasy #Strawberryrosesangria

Ingredients

  • 2 (750 ml) bottles rose wine
  • 2 cups strawberry vodka
  • 5 cups lemon-lime soda
  • 1/2 cup stevia or sugar
  • 20 strawberries fresh, hulled and sliced

Instructions

  1. In a large pitcher, combine wine, vodka, and 1/2 of the strawberries. Taste for sweetness and add sweetener if necessary, and stir.
  2. Refrigerate for at least 2 hours or up to 6.
  3. Just before serving, add Sprite, the rest of strawberries and gently stir.
  4. Serve over ice with strawberry garnish.

Recipe adapted >>>>>  here

Saturday, April 24, 2010

Zucchini Taco Shells

Zucchini Taco Shells  | #Zucchinitacoshells #Cauliflowertacoshells #Lemonlarabarrecipes #Lowcarbrecipes #Healthyrecipes #Tacostuffedshells #Zucchinicheesebread #Zucchinicheesesticks #Squashandzucchinirecipes #Zucchinitacoshells #Lowcarbsnacks #Zucchinibreadsticks


Ingredients

  • 1 cup grated zucchini packed, squeezed to remove zucchini juice - about 4 small size zucchini
  • 1 egg
  • 1/3 cup arrowroot flour (or swap for grated cheese if keto) packed - arrowroot flour is very fine and volatile and to exactly measure the quantity I recommend to use this measuring spoon.
  • 2 tablespoon Coconut flour
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic salt or sea salt
  • 1/4 teaspoon ground pepper - adjust regarding taste

Instructions

  1. Preheat the oven to 180C (355F).
  2. Prepare a baking tray covered with baking paper. Set aside.
  3. Wash the zucchini and leave the skin on.
  4. Using a grater, finely grate the zucchini. Squeeze the extra zucchini juice with your hands. Discard the zucchini juice. Press the grated zuchini into a measuring cup until it reach 1 cup.
  5. Set aside into a mixing bowl. Add eggs and combine with the dry ingredients: arrowroot flour, coconut flour, oregano, salt and pepper. It will form a batter not too moist. If too moist - i could happen if you did not squeeze out the zucchini water very well- add an extra tablespoon of coconut four to absorb.
  6. Using a mechanical ice cream scoop maker. Scoop some zucchini tortilla batter.and scoop out onto the baking paper.
  7. Using your finger press the batter until thin and shape a round tortilla. It should not be thicker than 0.2 mm.
  8. Repeat until you scoop all the batter. The recipe makes about 6 tortilla 10 cm diameter.
  9. Bake for 20-30 minutes or until the tortilla gets brown on the side and hold together.
  10. Cool down on a rack to keep them moist.
  11. Eat hot or cold.

RECIPE ADAPTED  >>>>>  here

Wednesday, April 21, 2010

How to Make Best Iced Coffee at Home

How to Make Best Iced Coffee at Home | #Homemadeicedcoffeerecipe #Coldbrewcoffeerecipe #Icedcoffeerecipeeasyhowtomake #Coffeedrinksrecipes #Healthyicedcoffeerecipe #Athomecoffeedrinks #Healthyicedcoffeerecipe #Howtomakeicedcoffeeathome #Coldbrewcoffeedrinks #Coldbrewrecipesdrinks #Bestcoldbrewcoffeerecipe #Yummydrinks

Ingredients

  • 1 cup strong coffee made from 3 cups good quality coffee powder
  • 4 tablespoons of half and half
  • For simple syrup –
  • ½ cup sugar
  • 1 cup water
  • For serving-
  • 1/3 cup chilled water or ice cubes
  • Scoop of vanilla ice cream optional

Instructions

  1. Brew coffee in coffee maker. I usually brew my coffee previous night so the coffee is ready and cooled down to room temperature. We are making iced coffee, hot coffee is no-no. We need coffee at room temperature or chilled.
  2. To make simple syrup – stir sugar and water in sauce pan over medium heat. Keep stirring until the sugar is completely dissolved. Remove from heat and cool completely.
  3. Pour coffee, simple sugar and half and half into serving glass, Stir well. Top it with ice and serve it immediately.

RECIPE ADAPTED  >>>>>  here

Saturday, April 17, 2010

Vegan Pumpkin Sugar Cookies

Vegan Pumpkin Sugar Cookies | #Veganhalloweentreats #Vegancake #Veganpumpkincinnamonrolls #Veganpumpkinsugarcookies #Veganhalloweencookies #Dairyfreepumpkincookies #Veganpumpkinbars #Dessertrecipes #Vegandessertrecipes #Glutenfreedesserts #Glutenfreebaking #Cookingrecipes

Ingredients

  • 1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup)
  • 1/2 cup organic cane sugar (plus more for topping)
  • 1/4 cup brown sugar
  • 1 tsp pure vanilla extract
  • 1/4 cup pumpkin puree*
  • 1 1/2 heaping cups unbleached all-purpose flour (sub up to 1/3 whole-wheat pastry)
  • 1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice
  • 3/4 tsp ground cinnamon
  • 1 Tbsp unsweetened almond milk (or other non-dairy milk)
  • FROSTING (optional) :
  • 1/2 cup vegan butter (such as Earth Balance // softened* // 1 stick yields 1/2 cup)
  • 1 1/2 Tbsp 1 1/2 Tbsp pumpkin butter* (optional)
  • 1/2 tsp vanilla extract (optional)
  • 2 1/2 - 3 cups powdered sugar
  • 1/4 tsp each ground cinnamon and pumpkin pie spice
  • 1 splash non-dairy milk

Instructions

  1. Add softened butter to a large mixing bowl and cream with a mixer for 1 minute.
  2. Add sugar, brown sugar and vanilla and beat for 1 more minute. Add pumpkin and mix once more.
  3. Set your sifter over something that will catch fall out and add dry ingredients. Use a spoon to briefly stir, then sift over butter and sugar ingredients, to combine.
  4. Mix until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Freeze dough for 15 minutes, or refrigerate for 30 minutes (or chill overnight), preheat your oven to 350 degrees F (176 C), and position a rack in the center of the oven.
  5. Scoop out heaping 1 Tbsp amounts of dough and roll into balls. Place on a clean baking sheet 2 inches apart to allow for spreading. Dip a glass into cane sugar and then gently smash the cookie ball down into a disc (see photo).
  6. Bake on the center rack for 10-12 minutes or very slightly golden brown.
  7. Let rest on pan for a few minutes. Then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.
  8. FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla, spices, and pumpkin butter (optional) and mix once more.
  9. Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.
  10. Once cooled, frost cookies and top with a sprinkle of pumpkin pie spice or cinnamon. Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage.

Recipe adapted >>>>>  here

Friday, April 16, 2010

Keto Cloud Bread

Keto Cloud Bread | #Ketodinnerrecipeseasy #Ketocloudbreadrecipe #Ketobiscuits #Ketodinnerrolls #Easylowcarbdinner #Lowcarbpizzarolls #Ketodessertrecipes #Ketosnacks #Ketocloudbread #Cloudbreadrecipeketo #Easyketocheesecake #Ketostrawberrycheesecake

Ingredients

  • 3 Large eggs room temperature.
  • 1/4 teaspoon cream of tartar.
  • 3 57 g Tablespoons cream cheese.
  • 2 Tablespoon Parmesan cheese.
  • A pinch of garlic salt
  • 1/2 teaspoon dried oregano.

Instructions

  1. Preheat oven to 300F.
  2. Separate egg whites and yolks.
  3. Add cream cheese, parmesan cheese, garlic salt and oregano to the yolks and mix well.
  4. Beat egg white and cream of tartar until you get a stiff peak.
  5. Using a spatula, gradually and carefully fold the yolk mixture into the egg white mixture.
  6. Spoon mixture into a baking sheet lined with an oiled silpat, make 10 mounds for small buns or 6 for larger buns.*
  7. Bake for 30 minutes, then let them cool completely.**

Recipe has been adapted from >>>>>  here

Chocolate Lasagna

Chocolate Lasagna | #Chocolate #Lasagna #Easydesserts #Sweetrecipes #Deliciousdesserts #Nobakedesserts #Cookingrecipes #Yummysweets #Deliciousdesserts #Cookingrecipes #Yummysweets #Cakerecipes #Sweetrecipes #Eatdessert


Ingredients

  • 36 Oreo cookies (regular, not double stuffed)
  • 6 tablespoons butter, melted
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 3 1/4 cups cold milk, plus 2 tablespoons, divided
  • 12 oz tub Cool Whip, divided
  • 2 – 3.9 oz packages chocolate instant pudding mix
  • 1/2 cup mini chocolate chips

Instructions

  1. In a large food processor, crush Oreo cookies into fine crumbs. Make sure there are no large chunks left.
  2. In a medium bowl, mix melted butter into cookie crumbs using a fork. When the butter is thoroughly mixed in, transfer it to a 9 x 13 inch baking dish. Using a spatula, press the crumbs down into the bottom of the baking dish as evenly as possible. Put baking dish in refrigerator while you work on the next step.
  3. In a medium bowl, mix the cream cheese with an electric beater until fluffy. Add the 2 tablespoons of cold milk and sugar and mix well. With large spoon or spatula, mix in 1 1/4 cups of the Cool Whip until combined. Spread cream cheese mixture over cookie crust. Return baking dish to refrigerator and let chill for 10 minutes.
  4. In a large bowl, mix together chocolate instant pudding and 3 1/4 cups cold milk with electric beater or whisk until the pudding starts to thicken. Spread the pudding over the cream cheese layer. Return baking dish to refrigerator and let chill for 10 more minutes.
  5. Have a seat on your couch and dream of how delicious this heavenly dessert is going to be. Start to drool. Spread remaining Cool Whip over the pudding layer and sprinkle mini chocolate chips over the top. (Feel free to use more than 1/2 cup of the chocolate chips if you want more!)
  6. Chill in fridge for 4 hours or freezer for 1 hour.

recipe adapted >>>>>  here

Thursday, April 15, 2010

Keto Fathead Rolls

Keto Fathead Rolls | #Nocarbdiets #Ketorecipeseasy #Ketodietrecipes #Ketogenicdiet #Lowcarbeating #Lowcarbketo #Ketobreadrecipes #Ketobiscuits #Ketobagelsalmondflour #Fatheadpizzacrust #Ketodinnerrolls #Ketopizzacrustalmondflour 
Ingredients
  • 2 oz cream cheese
  • 3/4 cup shredded mozzarella
  • 1 egg beaten
  • 1/4 tsp garlic powder
  • 1/3 cup almond flour
  • 2 tsp baking powder
  • 1/2 cup shredded cheddar cheese
Instructi├Âns
  1. Preheat the oven to 425°
  2. In a small bowl, add cream cheese and mozzarella. Microwave on high for 20 seconds at a time until melted.
  3. In a separate bowl, whisk egg until beaten. Add dry ingredients and mix well.
  4. Work mozzarella/cc mixture into dough. Dough will be sticky. Stir in cheddar cheese.
  5. Spoon dough onto plastic wrap. Dust the top of it with almond flour.
  6. Fold the plastic wrap over the dough and gently start working into a ball.
  7. Cover and refrigerate 30 minutes.
  8. Cut dough ball into 4. Roll each section into a ball. Cut the ball in half. This is your top and bottom bun !
  9. Sit cut side down on parchment paper or very well greased sheet pan.
  10. Bake 10-12 minutes or until golden and set up.
recipe adapted >> here

Wednesday, April 14, 2010

PALEO CHOCOLATE CHIP BANANA BREAD

PALEO CHOCOLATE CHIP BANANA BREAD | #Whole30bananabread #Paleobananabreadalmond #Paleobananachocolatechipbread #Almondflourchocolatechipbananabread #Almondflourcake #Bananabreadrecipealmondflour #Ketosauces #Whole30saucesanddressings #Almondbutterbananabread #Londonfogtea #Paleochocolatechipbananabread #Ketochocolatechipbananabread

Ingredients

  • 4 bananas 2 1/2 cups mashed or 575 grams
  • 4 eggs
  • 1/2 cup (140 grams) almond butter or any nut butter of your choice
  • 4 tablespoons coconut oil melted
  • 1/2 cup (75 grams) coconut flour
  • 1/2 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • pinch of sea salt
  • 6 oz. dark chocolate chopped (see Notes for recommendation to keep 100% Paleo)

Instructions

  1. Grease one 9"x5" loaf pan (or 8"x8" square pan, which is what I used) and preheat the oven to 350┬║F.
  2. In a large bowl or mixer, combine the mashed bananas, eggs, coconut oil, vanilla extract and nut butter until fully combined.
  3. Add the coconut flour, cinnamon, baking soda, baking powder, and sea salt to the wet ingredients and mix well. Fold in the chocolate chunks.
  4. Pour the batter into the prepared pan and spread it evenly.
  5. Bake in the preheated oven for about 40 minutes if using a square pan, and 50-60 if using a loaf pan. A toothpick inserted into the center should come out clean, and when you press down lightly on the loaf, it should spring back, not stay indented. If a toothpick comes out clean but the loaf isn't springing back, keep it in the oven until it does to ensure it's baked through.
  6. Remove from oven and allow to cool on a wire rack for about 1/2 hour. Flip out onto a cooling rack to finish cooling.

recipe adapted  >>>>>  here

Tuesday, April 6, 2010

Vegan Spicy Glazed Popcorn Broccoli

Vegan Spicy Glazed Popcorn Broccoli | #VeganseOfIg #VeganRecipes #VeganFood #VeganRules #CrueltyFree #VeganVibes #VeganGirl #VeganPower #VeganStyle #VeganWorld #Vegetables #veganprotein #VegansOfTheWorld #AnimalLover #Veggies #PlantBased #Vegans #VeganMemes #Veganism #RawVegan #VeganLife #MeatLess #BeVegan #TheVeganMessage #MeatLessMonday #WhatVegansEat #VeganInformation #VeganFoodSpot #SimplyVegan


Ingredients

  • Popcorn Broccoli
  • 2 Cups Broccoli florets
  • 1 Cup Non dairy milk, I used almond milk
  • 1 Teaspoon Apple cider vinegar
  • 1 Teaspoon Hot sauce
  • 3/4 Cup All purpose flour
  • 1/4 Cup Panko bread crumbs
  • 2 Tablespoons Corn starch
  • 1/2 Teaspoon Baking soda
  • 1/2 Teaspoon Garlic powder
  • 1 Teaspoon Salt
  • Spicy Glaze
  • 1 Tablespoon Chili paste
  • 1/4 Cup Agave syrup
  • 2 Tablespoons Ketchup, I used organic
  • 2 Teaspoons Soy sauce
  • 1 Tablespoon Rice wine vinegar

Instructions

  1. Preheat oven to 375 degrees.⠀⠀
  2. Now, make vegan buttermilk by whisking together the non dairy milk, apple cider vinegar and hot sauce. Let sit for a few minutes to thicken up while you make the rest. ⠀
  3. ⠀Next, in a medium sized mixing bowl, combine the flour, panko, corn starch, baking soda, garlic powder and salt. Whisk to combine. ⠀
  4. ⠀Then, taking 2 Tablespoons of the vegan buttermilk, add that to the dry ingredients. Stir together, then use your hands to make wet crumbles. You should be able to press the mixture together, but it should easily crumble. Add a bit more buttermilk if needed. ⠀
  5. ⠀Using the remaining vegan buttermilk, dip each broccoli floret into the vegan buttermilk, then put in the bowl with the crumbles and press the crumbles all over the broccoli, coating completely in the breading crumbles. ⠀

recipe adapted  >>>>>  here

Monday, April 5, 2010

Strawberry Pineapple Banana Lava Flow Smoothie

Strawberry Pineapple Banana Lava Flow Smoothie | #Pineapplesmoothierecipes #Bananaandpineapplesmoothie #Peachbananasmoothie #Smoothiedrinks #Pinapplebananasmoothie #Pineapplesmoothiehealthy #Smoothiedrinks #Smoothieshakes #Healthydrinks #Juicesmoothie #Yummydrinks #Healthyrecipes

Ingredients

  • 1 cup frozen pineapple
  • 1 large ripe frozen banana (peel, break into chunks, place in ziplock or bowl, and freeze)
  • about 3/4 cup Silk Unsweetened Cashewmilk, or as necessary (substitute with another milk if
  • sweetener, optional and to taste (zero-calorie sweetener packets, agave, sugar, etc.)
  • 1 cup semi-frozen strawberries

Instructions

  1. To the canister of a blender, add the banana, pineapple, 3/4 cup milk and blend on high power until smooth. Slowly add more milk if necessary to get blender moving or until desired smoothie consistency is reached. Pour into one large glass or divide between two glasses; set aside.
  2. Rinse blender canister and add the strawberries. I use frozen berries that I allow to thaw at room temp for about 30 minutes; alternatively use fresh berries that you freeze for about 30 minutes. Optionally add sweetener to taste, and blend on high power until smooth.
  3. Top the banana-pineapple portion with the strawberries and serve immediately. The strawberries will seep down over time into the banana portion to create the visual lava effect, but use a straw to encourage it if desired.

RECIPE ADAPTED  >>>>>  here