I absolutely love being in the kitchen, it is a stress reliever for me. I enjoy creating new things as well as following the tried and true recipes that should never be changed.
I'm sharing not only healthy recipes but some of my all time favorites with you as well. I hope you enjoy them all and don't be afraid to reach out to me if you have questions or comments on any of the recipes.
(From: Averie Cooks)
1. In a large bowl, combine the sugar, cinnamon, vanilla, honey, and melted coconut oil. For this recipe, I used a refined coconut oil instead of extra virgin so it would not have the coconut flavor. You can use whatever you have on hand.
2. Add in the baking soda, 1 1/2 cups of the flour, and the water. Stir until combined, mixture will be messy.
3. Add in the remaining 1/2 cup of flour. You want the mixture to be somewhat crumbly but not completely dry so if you need to add a bit less or a bit more flour, use this time to get the batter to the right consistency along with whatever flour you are using. I’ve found that a total of 2 cups of my gluten free flour blend works perfectly with this recipe but depending on the blend you use, or if you decide to use all purpose or wheat flour, the amounts may be slightly different.
4. Place a piece of parchment paper onto two baking sheets or cookie sheets. Divide the batter in half between the two pans. Spread it out a little with your fingers and then top with another piece of parchment paper and use a rolling pin to flatten the dough. Roll out to 1/8 inch thick. The thinner you get, the crunchier the cereal!
5. Melt another tablespoon or two of coconut oil and brush over the tops of the flattened dough. In a small bowl, combine 1/8 cup of cane sugar and 1/2 teaspoon cinnamon to sprinkle over the coconut oil. This step is optional…if you want to add as little sugar as possible, you can go ahead and skip this step! A layer of melted coconut oil will still add some nice flavor and crunch so I would still add that even if you don’t do the cinnamon/sugar mix.
6. Use a pizza cutter or small paring knife to score the cereal int a o small pieces. Bake the sheets at 375 degrees for about 15 minutes or until the cereal has turned a nice shade of brown. After you remove it from the oven, let it rest for a minute or two on the counter and then use your knife to score the pieces again, but only widthwise (or they will break). Let the pieces cool completely before scooping off the trays.
7. This recipe will fill about 2 quart size jars or a half gallon jar. Store in the jar with a plastic lid on the countertop if you plan on eating soon or stick it in the fridge or the freezer for longer term storage.
(From: Little House Living)
(From: Sweet C Designs)
IngredientsSweet potato crust ingredients:
InstructionsTo make the sweet potato crust:
To finish the sweet potato crust pizza:
(From: The Soccer Mom Blog)
1 pound carrots
1.5 tsp. olive oil
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. thyme
1. Preheat oven to 400 degrees. Wash and peel your carrots then slice them into even sticks that are roughly 4 inches long.
2. Put them in a bowl and drizzle with olive oil. Then sprinkle the salt, garlic powder, herbs and spices on top. Stir until all are evenly coated.
3. Place on a cookie sheet lined with parchment paper. Make sure the carrots are evenly spread out and not stacked on top of each other.
4. Put the carrots in the oven and bake for about 25-35 minutes, checking halfway through to move the carrots around or flip them for even cooking.
5. Once you can pierce the carrots easily with a fork and there is a slight browning/crisping on the edges, they are done. Remove them from the oven, allow to cool and serve.
Note: Other spices that go good with carrots are ginger, cinnamon, lemon, orange, parsley and tarragon.
(From: Lauren Kelly Nutrition)
(From: Jessica in the Kitchen)
(From: Lemon Tree Dwelling)
(From: Predominantly Paleo by Jennifer Robins)
(From: Farmstead Chic)
(From: Everyday Dishes)
3 c. Southern-style frozen hashbrowns (these are small cubed potatoesand the amount is approximate)
2 tsp. olive oil
1 red bell pepper cut into short strips
1 green bell pepper cut into short strips
1 jalapeño seeds and ribs removed, finely diced (optional)
1 red onion cut into short strips
12 oz. Farmland breakfast sausage links sliced into 1" pieces
1 tsp. kosher salt divided
1/3 c. milk
1/2 tsp. garlic powder
1 1/2 c. Mexican blend shredded cheese
chopped cilantro for garnish optional
(From: The Weary Chef)
(From: Lovely Little Kitchen)
1 can large, flaky biscuits (such as Grands)
½ pound ground breakfast sausage
3 Tablespoons flour
½ teaspoon salt
½ teaspoon black pepper
2 and ½ cups milk
(From: lemon sugar)
1/2 cup unsalted butter, room temperature
2tsp. lemon zest
1 cup sugar + 1tbl for sprinkling
1 egg, room temperature
2 cups flour ( set aside 1/4 cup to toss with blueberries)
2tsp. baking powder
2 cups fresh blueberries
1/2 cup buttermilk
1. Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
4. Grease an 8- or 9-inch square baking pan (or something similar—I prefer an 8-inch pan because I like the thicker pieces) with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary, especially if you’re using a smaller pan such as an 8×8-inch.) Let cool at least 15 minutes before serving
(From: Alexandra's Kitchen)
1 cup zucchini
1 cup yellow squash
1 cup mushrooms
2 Tbsp. hummus
1 Tbsp. olive oil
1. Heat up the olive oil in a pan over medium heat.
2. Chop vegetables into small pieces.
3. Saute vegetables until just soft.
4. Spread hummus on tortilla.
5. Add cooked vegetables on top of the hummus.
6. Fold tortilla and cut into two sections.
Enjoy this easy mid afternoon meal