What you’ll need:
1 row of ritz crackers
1 C semi-sweet chocolate chips
1 Tbsp coconut oil or vegetable shortening
1 Tsp peppermint extract
Optional: pistachios or walnuts would be a great addition
What you’ll do:
Heat chocolate and shortening or oil over medium in a double burner until melted or in the microwave stirring every 15 seconds until melted
Dip crackers in chocolate
Place on wax paper
Let set up for at least 30 minutes or put in freezer for a frozen treat
Enjoy!!
What you’ll need:
I bunch spinach washed and trimmed
1 cucumber sliced into rounds
1-1 Anaheim peppers
1/1 red onion sliced into rounds
5-6 button mushrooms quartered
1 avocado cut into chunks
2 hard boiled eggs halved sprinkled with sea salt and pepper
What you do:
Assemble any way you want on a skewer. Grapes would be a great addition if you want something sweet
I used a homemade raspberry vinegarrete for dipping by mixing fresh raspberries, red wine vinegar, honey, olive oil, salt and pepper together
Enjoy!!
My husband does not like tuna fish so I use salmon for this dish, but you could use tuna if you prefer.
What you’ll need:
1 filet of salmon cooked through (I use my George Forman) and flaked
2 Tbsp non fat Greek yogurt
2 Tbsp mustard ( I like stone ground)
1/2 lemon (juice)
10 capers
1 dill pickle chopped
Pinch sea salt
What you’ll do:
Mix all ingredients together and enjoy!!
I put mine on red cabbage, added fried leeks (see previous blog post), tomatoes, peas and a but more lemon. I also garnished it with some edible flowers I found that day. Too pretty not to buy!
What you’ll need:
1 Tbsp olive oil
1 package of Soba noodles cooked according to directions
1 package of frozen veggies ( I used broccoli and cauliflower)
1 small onion chopped Finley
Any other fresh vegetables you have on hand (I used zucchini)
1/4 C ponzu sauce (or soy)
1/2-1 Tbsp Sriracha
What you’ll do:
Heat frozen veggies, set aside
Cook soba noodles, drain and set aside
In a large Wok or skillet heat olive oil
Add onion and zucchini and cook 5-10 minutes until translucent
Add frozen veggies and stir
Add ponzu sauce and Sriracha
Stir well
Add Soba noodles
Stir well and heat through about 2-3 minutes
Enjoy!!
I garnished mine with additional Sriracha and some black seasame seeds
What you’ll need:
Whole wheat flat bread/pita
Refried or black beans
Pepper jack/cheddar mix shredded cheese
Mixed greens
Vine ripened tomatoes chopped
Guacamole (see previous blog post for recipe)
Sour cream
Green onions chopped
Jalapeño chopped (optional)
Sea salt
What you’ll do:
Preheat oven to 400
On a lined baking sheet place flat bread, add beans, cheese and sliced jalapeños if using on top of the pita
Bake for about 5 minutes until cheese is bubbling
Add greens, tomatoes, guacamole, sour cream and any other veggies you like
Sprinkle with salt
Serve immediately
Enjoy!!
What you’ll need:
(For 2 sandwiches)
1 batch of Russian dressing (recipe below)
4 slices of Dave’s Killer Bread (or your favorite whole wheat bread)
2 Tbsp olive oil divided
1 garlic clove chopped finely
1 small yellow onion sliced thinly
1 bottle of sauerkraut
1 apple chopped finely
2 links of vegan sausage links (I use italian flavored) cut roughly
2 pinches all spice
1 Tsp sea salt
2 Tsp black pepper
2 slices Swiss cheese
Sliced pickles (I use Famous Dave’s hot and sour pickle chips)
Russian Dressing:
1/4 C plain Greek non-fat yogurt
1 Tbsp chili paste
1/2 package fresh chives chopped finely
1 Tbsp capers chopped roughly
1/2 lemon (juice)
Pinch black pepper
Mix all ingredients together and place in the fridge while making the filling
What you’ll do:
Preheat oven to 500
Line a baking sheet with aluminum foil and spray with non stick cooking spray
In a medium skillet heat 1 Tbsp oil and garlic over medium
Add onions and cook until browned
Add sea salt and pepper
Add sauerkraut, sausage, apple and all spice and cook for another few minutes until heated through
Brush olive oil on all sides of each piece of bread
Lay bread on prepared baking sheet
Spread Russian dressing on each piece of bread (just the sides facing up)
Place pickles
Add sauerkraut mixture
Place cheese in top
Put baking sheet in the oven for 1 minute to let cheese melt
Remove from oven, make a sandwich and put back in the oven
Cook another 1-2 minutes until golden brown
Remove from oven
Let cool for a few minutes
Enjoy!!
I made these tasty treats from a recipe I found in Martha Stewart Living. I posted the link below but have also posted the changes I made. Please try these, you will not be disappointed!
http://www.marthastewart.com/1078662/graham-flour-and-jam-pastry-squares
Instead of graham flour which I could not find, I used 1 C whole wheat flour and 1/4 C coconut flour
Instead of raspberry jam I used blueberry nectarine jam I had already made
I didn’t have a pastry crimper (I don’t bake too often) so I folded the crust over with my fingers and then pressed the tongs of a fork all around the edge
I added raspberry jam to the frosting to give it a pretty color and a bit more flavor
I hope you enjoy it as much as I did!!
What you’ll need:
4 C water
1 Tbsp vegetable bullion
1/4 C mild yellow miso
3 garlic cloves
1 Tbsp ponzu sauce (or soy sauce)
1 Tsp-Tbsp of chili paste, depending in how spicy you want it add as little or as much as you like
1 package of firm tofu pressed for an hour to remove excess water and cut into cubes
2 heads if broccoli florets
1/2 head of napa cabbage cleaned and chopped
10 shiitake mushrooms cut in half
1 red jalepeno deveined and chopped finely
2 bunches of green onions chopped
Sprouts (garnish)
Red pepper flakes (garnish)
What you’ll do:
In a large wok combine water, bullion, garlic, miso, chili paste and ponzu
Bring to a boil
Add broccoli, cabbage, tofu and jalepeno
Cook for about 5 minutes at a reduced heat
Add green onions
Cook for an additional minute
Serve immediately
Garnish with sprouts and red pepper flakes
Enjoy!!
What you’ll need:
1 Tbsp olive oil
1 head of green cabbage chopped
3 carrots sliced
1 yellow onion chopped finely
2 cloves of garlic chopped
1/4 C red wine vinegar
1 Tbsp vegetable bullion
1/4-1/2 C warm water
1 package of vegan chorizo
1 Tsp red pepper flakes
Sea salt to taste
Black pepper to taste
Parsley for garnish
What you’ll do:
In a medium skillet heat oil, garlic and red pepper flakes
Add onion and cook for about 3 minutes until clear
Add carrots and cook an additional 2-3 minutes
Add water, vinegar and bullion
Mix thoroughly
Add cabbage and bring to a boil
Reduce heat and simmer for 10 minutes
Taste, add salt and pepper if wanted
In a small skillet heat chorizo over medium stirring consistently
Spoon cabbage with a slotted ladle onto a plate
Add chorizo and parsley to garnish
I served baked purple potatoes with this dish
Enjoy!!
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Kacey Tess 