5 Ingredient Crock Pot Cozy Cranberry Apple Granola Crumble

5 Ingredient Crock Pot Cozy Cranberry Apple Granola Crumble

Really wanted to share this before the Easter Holiday weekend but my work got away from me and I didn’t have time.     It’s a wonderfully easy way to make something special without any effort other than layering ingredients in a crock pot and then waking up to the smell of cinnamon and  tasty apple crumble.       A busy morning brunch, family visiting?  This one pot breakfast or dessert makes everyone’s stomach growl without weighing you down or packing on the pounds.  I used raw cranberries in this version and was surprised at how sweet they became after cooking in with the apples and granola.  They are perfectly sour but not so much that you’ll squint with the tartness.   Add in your own fresh fruit to change-up the flavors like blackberries, currents, raisins, dried pineapple?     The possibilities are endless ♥     I’m off from work for a few days and plan on doing a few upgrades to the blog…  wish me luck with the tech ;( If you’re not signed up to receive my posts directly to your email, please sign up below.  I have some great giveaway posts coming up and I’d…

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Quick & Easy Onion Barley Loaf

Quick & Easy Onion Barley Loaf

I’ll be the first to admit:  I don’t love onions. Not unlike Beets, I know they’re good for me, but I just can’t get over my dislike of their texture. Maybe that’s one of the reasons that I’m constantly coming up with new ways to use them in my recipes that will change my mind some day about the texture of one of the World’s most popular vegetables.  I love the smell, particularly around holiday time with butter and celery simmering away along side them in a pan.  I love onion rings. Unless the breading comes off and I get a mouthful of that slimy strip of thick onion.  Not my favorite.  I love toasted onion seasoning, onion soup (without the onion), and I even love onion bread as witnessed here in this lovely pan of Onion Barley Bread I have for you today.  If I can’t feel that onion texture in a bite, I’m in love with everything else about the old onion.   I hope this simple onion loaf will help to change anyone’s mind about using onions in your cooking.   If you love Onions, you’ll love this simple, hearty loaf already.  If you don’t love Onions,…

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“The Homemade Vegan Pantry” by Miyoko Schinner / A Review & Giveaway plus ‘French Buttercream’

“The Homemade Vegan Pantry” by Miyoko Schinner / A Review & Giveaway plus ‘French Buttercream’

“A guide to creating vegan versions of staple ingredients to stock the fridge and pantry–from dairy and meat substitutes such as vegan yogurt, butter, mayo, bacon, and cheese, to mustards, dressings, pancake mix, crackers, pasta sauces, cookies, and more.”   –  The Homemade Vegan Pantry The first day I flipped through the pages of Miyoko Schinner’s new cookbook, ‘The Homemade Vegan Pantry’ I tagged this lavender fig jam recipe and knew it would be the first thing to try out from her book.  Being a homemade jam enthusiast and a canning “pro” of sorts, I appreciated the absolute simplicity of the recipe.  4 – 5 ingredients, minimal preparation and cook time, delicious taste.  All good things in my recipe requirements these days. And as I continued to flip through page after page, the book flowed and flowed through each category with an emphasis on just how much you can do in the kitchen once you’re stocked up with the healthy ingredients and ‘know-how’ to create fabulous Plant based recipes.  The jam is wonderful and compliment so many other recipes in Miyoko’s book.  That’s the beauty of it really.  You’ll want to learn the basics and then grow and grow with their…

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Crave Eat Heal by Annie Oliverio plus Butternut Squash Queso Mac & Cheeze

Crave Eat Heal by Annie Oliverio plus Butternut Squash Queso Mac & Cheeze

Food cravings usually come in categories, for me anyway.  I want salt or I want sweet, or both, spicy or warm. This new book, written and photographed by my old friend Annie, has something for everyone.  It manages magically and deliciously to keep two feet on the ‘healthy’ mat while using the freshest, most organic of ingredients.  Just don’t think about why it’s healthy, just make these recipes out of a uncontrollable desire to satisfy your own cravings.  Annie has done all the work to keep these cravings healthy, cruelty free and fun all in one book.  Pretty cool, huh? Whether it’s Carbs you’re craving, chocolate (duh!), icy cool stuff, creamy, crunchy, salty or just plain ole junk – this book has it all.  Big beautiful pictures with clean, easy to follow instructions.  It has recipes that everyone, everyone will love and enjoy while at the same time, help to keep their bodies strong and healthy.   My first reading of Crave Eat Heal I thought… ‘I could just make the things in this book alone for about a year and never get bored‘  Love it ♥  I had a chance to ask Annie about her book, life and the…

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Gluten-Free Spicy ‘Shroomin’ Eggplant Ravioli

Gluten-Free Spicy ‘Shroomin’ Eggplant Ravioli

  About 5 years ago now, when I started researching all about food allergies and inflammation, I quickly came across numerous articles on gluten-free diets that help reduce swelling, abdominal pains and so many other ailments so common today.  Now, 5 years later, I forget sometimes that not all my readers may know the details of gluten restrictive or free diets.  The recipe and information here is a little refresher for some, maybe new information for others on how the gluten in foods we eat can drastically affect how we feel after a meal.  The ravioli I made turned out so nicely, I’d love it whether gluten-free or not.  But the rice flour wrappers I used instead of a gluten pasta certainly adds to the healthy aspect of the dish.  I’ve always loved ravioli, particularly fried but have usually avoided it until now.  My gluten-free, simple mushroom and eggplant filling version has all the taste you remember from higher fat, processed carbohydrate ravioli but this one wont leave you feeling like you’re 7 or 8 months pregnant after with bloating, stomach pressure and pains.  Just a delicious plate full of yummy pasta-like Italian flavors.   If you suffer from gluten intolerance,…

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Oatmeal Burdock Buns

Oatmeal Burdock Buns

  Way, way back in 2010, prior to becoming Vegan, I stopped using dairy products in my diet.  This drastically improved my life and changed the way I look at foods and my health.  It changed what and how I ate and, along that path, I began looking at natural foods found in natural places, like the woods, fields, creek sides.  I went through about a 2 year phase of researching and tempting my fate at food foraging.  That’s a longer story that would take us places and down eating paths too numerous for this recipe today.  But needless to say, I made some pretty interesting food and plant options along that path.  One of these discoveries was Burdock Root. Burdock Root Flour  The burdock is a plant found in the continents of Europe and Asia. It is easy to find and identify, as it generally grows along fences and roads. In Asia, the taproot of young burdock plant is harvested and eaten as a root vegetable. It has a gummy consistency and is sweet to the taste. It is rich in calcium, chlorogenic acid, flavonoids, iron, inulin, lactone, mucilage, polyacetylenes, potassium, resin, tannin, and taraxosterol. Learn more: http://www.naturalnews.com/031524_burdock_root_herbal_remedy.html##ixzz3XEayYRrH  source:…

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Vegan Life & ‘Warm You Up’ – Chia Buckwheat Granola Cereal

Vegan Life & ‘Warm You Up’ – Chia Buckwheat Granola Cereal

Some unusual habits of Vegan life. Bargaining this week with a store owner for his browned bananas – scored at $2.oo for 40 – well, 39 cause I ate one while bagging them up in the store.  Buying local is best.  Cheap local is fabulous!  The more experience I get at buying Vegan lifestyle foods, the better I get at not going broke doing it.  Not so long ago I would spend hours each week making my own Soy and Almond milks.  I bought on-line many a month because seeds and healthy sweet ingredients just were not around in the stores.  It sometimes seems like overnight, Vegan dieting and nutrition gained recognition and acceptance.  I got to talk with the folks at This Is It D. C. last week about Canned Time and the whole Vegan trend now.  Check it out and thank them while you’re there for showing a bit of interest in Vegan ideas and cruelty-free living. It seems that the surge in Veganism in today’s World is creating a lot of drawbacks though since so many seem to think of it as just another diet plan.  Some good can come of it too though, like the market…

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Spiced Carrot Cookies

Spiced Carrot Cookies

I’ve been juice, juice juicing this month.  What do you get when you juice?  Pulp!  And more pulp. I can’t handle buying beautiful, organic fruits and veggies and throwing away any little part of them.  So saving my pulp has produced a lovely little Spiced Carrot Cookie.   They’re Vegan, Gluten-free, with Refined Sugar Free options. Read on!  Read on!  Carrots and Orange is a nice, simple combination for juicing.  Mildly sweet.  Very healthy.  Relatively inexpensive.  Very quick! Just 3 or 4 carrots is plenty for a large juice glass.  And an Orange or two will round out the flavors.  The carrots will yield a cup or more of pulp for your cookies.  I don’t have a ‘juicer’ so I just blend the chopped carrots in a high speed blender and then strain the juice out through a fine mesh strainer.  Try to leave your pulp for an hour or so to remove as much liquid as possible.  I put my stainer over a deep bowl.  I squeeze a lot of the juices out with the back of a large spoon and then leave the bowl in the fridge so the pulp can drip through the strainer for a while without wasting…

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Fran Costigan’s ‘Vegan Chocolate’ – A Review + A Giveaway

Fran Costigan’s ‘Vegan Chocolate’ – A Review + A Giveaway

  I had the excruciating task of trying out a few recipes last month from Fran Costigan’s ‘Vegan Chocolate’  It was tough.  I managed to get through the book, several times in fact.  And now I can share some of my experience with you.  Fran will share a free copy of her book with one lucky reader as well.  Details on that at the end of the post.  Fran Costigan is an internationally recognized culinary instructor, recipe developer, and innovative vegan pastry chef, and author of 3 cookbooks.  A graduate of the New York Restaurant School and the Natural Gourmet Institute, Fran was a pastry chef in both traditional and vegan restaurant kitchens.  Today Fran teaches her distinctive courses (including her Vegan Baking Boot Camp Intensive®) in her hometown of New York City at the Institute of Culinary Education.   This woman knows her chocolate! You can almost taste the pages……..   Fran is generously sharing one of her recipes from the book with my readers as well. ‘Very Fudgy Chocolate Chip Brownies’  Once you’ve tried this brownie version, it will be hard to go back to any other.  The fudgy brownie contrasts with chewy nuts and the deep, rich…

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Cara Reed’s ‘Decadent Gluten-Free Vegan Baking’ – an Interview, a Recipe & a Giveaway! Closed

Cara Reed’s ‘Decadent Gluten-Free Vegan Baking’ – an Interview, a Recipe & a Giveaway!  Closed

 Giveaway is now CLOSED.  I recently had a chance to talk with Cara Reed, author, blogger and Gluten-Free goddess.  She has a new book out that takes Gluten-Free baking to a new level.  She’s already made headlines on her blog, Forks & Beans, with her famous gluten-free flour blend and mock ups of the world’s favorite candy bars and baked goods.  If you’re not familiar with her site you’ll love it.  I try not to read Cara’s posts on an empty stomach though….too frustating looking at all my childhood sweets so beautifully re-created into healthier treats.  Cara is a real sweetheart herself.  I had a chance to ask her about the book, life and her health changes recently. ‘Decadent Gluten-Free Vegan Baking’   Me:  Cara, congratulations on the book.  Is it your life’s ambition?  Or a total surprise to be a published author now? Cara: The moment I began blogging I could have never dreamt that I would be where I am today. Every step has been some of the most delightful surprises I have experienced, with this cookbook being not an exception. Me:  Can we all look forward to your writing another soon? Cara: I already have an entire list…

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Kathy Hester’s “OATrageous Oatmeals” – Review and a Crazy Cool Giveaway!!

Kathy Hester’s “OATrageous Oatmeals” – Review and a Crazy Cool Giveaway!!

    Kathy Hester’s new book, OATrageous Oatmeals, and OXO make a very tasty partnership! Be sure to enter the giveaway at the bottom of this post to enter to win your own set of OXO goodies.     Pre-order Kathy Hester’s new book, OATrageous Oatmeals, for $15.06 and have the chance to get over $25’s worth of goodies. Just be one of the first 100 people to email your OATrageous purchase receipt to oatrageousoatmeals@gmail.com it should include your full name and mailing address (for delivery purposes only). Kathy has some other surprises for everyone who pre-orders including an OATragous newsletter with not-in-the-book oat recipes and special coupons.     Yes, I’ve been having lots of fun testing out some of Kathy’s recipe ideas from the book too!    Kathy’s Steel-Cut Oat Sausage Crumbles will take you to a new world of meat substitutes.  She’s been kind enough to share the recipe below for them with you as a sneak preview for you as well:  Steel Cut Sausage Crumbles Photo credit –  Kate Lewis ‘OATrageous Oatmeals’  OATrageous Oatmeals is just what you’d expect from Kathy Hester.  Fun. Useful. Delicious. You’ll just be amazed at how many ways she’s figured out to…

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Gluten Free Sesame Oat Biscuits

Gluten Free Sesame Oat Biscuits

I’m a biscuit Girl.  Always have been.  If I had to choose between sliced bread, rolls, croissants or a crispy, flaky biscuit I’m always on the side of the last.  I grew up on having quick and simple biscuits like these a couple of times a week sometimes.  These oat biscuits are a little more healthy in the long run than Mom’s but just as easy to make and just as tasty with a bowl of soup, a salad, or just slathered with jam. The biscuits my Mom always made us were one of the first things I attempted to re-create when I was out on my own.  When I first had to figure out how to eat what I was used to eating without spending any of my preciously vulnerable weekly income.  I did have one week in my sophomore year when I knew on Sunday that I had $20 to live on until Friday.  I decided in my ignorance and youth to buy just Diet Pepsi of all things, to get me through.  I survived that week.  But I sure would have been better off if I’d had a few of these biscuits to soak up all the…

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Fennel Frond Gluten Free Breadsticks and “A Writing Process Blog Tour”

Fennel Frond Gluten Free Breadsticks and “A Writing Process Blog Tour”

  This beauty is my web friend, Rika.  Isn’t she just an Asian goddess?   Rika asked me to join the bandwagon and write-up a post for the ‘A Writing Process Blog Tour’ that’s going around these days.  Thank you Rika.  You’re a very special lady and some day, if we ever get to meet in person, I’m gonna give you the biggest hug for having such a big heart.   Here’s a little more about my special web friend Rika: Rika is the recipe developer, food blogger and part-time photographer behind vegan miam. She runs a vegan food and travel blog with her photographer and partner Doni. Rika + Doni are based in Oregon, but living elsewhere as often as possible. The term “miam” is just a way of saying ‘yummy’ in French and represents their desire to discover decadent vegan cuisine and recipes around the world together. Follow vegan miam on Bloglovin’, Facebook, Instagram, Pinterest, Tumblr and Twitter.  Rika really only got interested in vegan cooking in the last 2 or so years and it was the travel that propelled her to cook more. In late 2011, she initially started her blog to share their experiences as vegan travelers but quickly found that their experiences abroad motivated…

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Fancy Peanut Butter and Jelly Granola Cobbler

Fancy Peanut Butter and Jelly Granola Cobbler

Fresh fruit, healthy seeds and a little sweet make this my new make ahead ‘guest worthy’ dessert idea. For this dessert, all thanks go to Brandi, of The Vegan 8 fame, and to my wonderful husband who asked me to make up a ‘veganized’ cobbler a few weeks back.  Now I have the best of both worlds in this deliciously fruity summer time dessert.  Somewhat more crisp than cobbler, somewhat more chewy than a fruit crisp.  But Brandi’s Granola is the true star of this one.  ‘you can make this for me anytime‘ is what I heard back.  YES!  My original attempt at a gluten free cake like cobbler with no egg or gluten failed miserably last month.  Too little flavor.  Too little cake taste.  And the fruit turned into syrup from over cooking it prior to baking the cobbler.  I couldn’t even find the fruit in the dish when I served it up.  So I was very pleased when reading Brandi’s Nut-Licious Granola a few weeks back and it hit me like a rock.  Peanut Butter and Jelly Cobbler.  I had cherries to use up and I HAD to try out that granola.  I didn’t have any almonds on…

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Vegan Blueberry ‘Pit’ Pie – gluten-free

Vegan Blueberry ‘Pit’ Pie – gluten-free

     Some days I get lucky and mix together just the right amount of this and add just the right pinch of that I it all works.  Last month, late one night actually, the recipe gods blessed me with just such an event in creating this ‘Pit’ pie.  The pit was created in a need to top the pie with a luscious blueberry jam I made up.  Not knowing how this whole mixture was going to cook up, I used a rather small 8″ foil pie pan for the bottom and when it baked, the whole baby was filled to the top and then some, yikes!   I had nothing else to do but start spooning out a section of the center of the baked pie so I could add my topping on.  The topping was the whole reason I wanted the pie to begin with.  Fresh, plump blueberries, just waiting to be sugared up into a smooth, gooey spread.  I actually could have just eaten the jam by itself but that would have been unfair to my rather plain and needy baked pie.  And it really would have looked a little suspicious standing in the kitchen on a Saturday…

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Asian Pear Pie – Gluten and Sugar Free Options

Asian Pear Pie – Gluten and Sugar Free Options

   About 2 months ago, I picked out 10 Asian pears that were on sale here, a dollar a piece.  They’ve been moved around from one place to the next since then in the kitchen.  I was waiting for them to ripen up some.  Then I was waiting for a nice day off to bake up a delicious pie for myself.  Finally my day came today and it was worth the waiting.  This one isn’t a sweet as an apple pie might be.  It has all the spices a flavor without the added sugars.   It’s almost like a cinnamon scone flavor; mildly sweet but lots of spice.  If you’re not so much the ‘pie maker’ than this one would be a great one to try out as well.  I used a nice nutritious Spelt crust that I picked up at Whole Foods.  No animal products and Spelt flour is almost as good as gluten-free.  I also added in some dried currents that I had in the fridge.  I cooked the pears for about 10 minutes and then let them cool off before filling the pie crust.  Asian pears are such a dense fruit, I wanted to make sure that…

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BBQ Cauliflower ‘Sausage’ Bites with Creamy Dill Dip

BBQ Cauliflower ‘Sausage’ Bites with Creamy Dill Dip

A few weeks ago, we fired up the grill in anticipation of warmer weather coming and fixed up a couple homemade pizzas for dinner.  That recipe will be coming up in April but I couldn’t wait to try out another way to use the cauliflower ‘sausage’ I came up with as a pizza topping that night.  Cauliflower, when spiced up a bit, has a remarkable similarity to the texture of crumbled sausage I’ve found.  And it is especially complimentary to similar tastes and recipes as pork sausage.   Some dried fennel, a little red pepper, some Italian herbs help those little cauliflower sprigs come alive with tomato sauce or even by themselves.  Today I’ve used those sausage-like tastes to make a non-traditional ‘sausage’ ball with a cheeze background that’s just fantastic with dips and sauces. Served up on a scure, they make a perfect party platter for any occasion. Gluten Free – Fat Free – and best of all – Cruelty Free.  Who’d have thought that a bland cauliflower could evolve into a spicy, zesty ‘sausage’ like snack?  These ‘cheezy’ bites bake up in under 30 minutes.  Bake ahead of time if you’re strapped for time and then just warm…

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Gluten Free Molasses Buckwheat Breakfast Bread

Gluten Free Molasses Buckwheat Breakfast Bread

In 2014, I’ll be host to some pretty awesome breakfast ideas from 12 fabulous food bloggers from around the world. Each month, I’ll be featuring a different blogger’s recipe for 1 fantastic breakfast with all the details.  Each recipe will be as healthy as it is tasty and VERY economically priced as well.  You’ll see my first blogger’s entry in this event coming up next Sunday, January 19th.  Can’t wait to get things started with this 12 month project of my favorite meal teamed up with my favorite bloggers. My ‘Breakfast In Bed-Fest’ will have it’s own Pinterest board as well so you can keep track of each month’s new recipe posts.  Then at the end of the year, I’ll run a little vote to see just who’s ideas were the most spectacular of all 12.  More details on all that as the event unfolds.  Now on to my own breakfast idea.  Molasses Buckwheat Breakfast Bread.   I called it a breakfast bread because it is more of a moist sweet bread than a dry toast type.  It stands up all by itself as a meal along with some fruit or just juice or tea.  Not a sandwich type loaf,…

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Kathy Hester’s ‘Chocolate Chip Cookies For Two’ – plus a giveaway!

Kathy Hester’s ‘Chocolate Chip Cookies For Two’ – plus a giveaway!

Closing out the end of Vegan MoFo with a bang folks: Have you had that evening yearning for just a touch of sweet but would never dream of dragging out everything you would need to make a couple dozen cookies up hot and fresh? Kathy Hester has a solution that will rock your dessert world…as well as your meal plans. Seriously.  Is this cookie big enough or what? The recipe for Chocolate Chip Cookies in  ‘Vegan Slow Cooking For Two – or – Just For You’ has directions for one big beautiful (shareable) cookie.   I mixed up a quadruple batch of batter then separated  half into a long tube, wrapped it and stuck it in the freezer for another night’s cravings.  All I have to do is heat up the slow cooker and slice off a couple of  inches of batter from the freezer some night and I’m set in about an hour.  Okay, maybe I over did it a too much  little with the ‘extras’  for these cookies but they are chocked full of goodness.  Big dark chocolate chips, pecans, cranberries…… I also sprinkled each one with some coarse sea salt that cuts through the dark rich chocolate chips perfectly.…

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Slow Cooker Spicy Mexican Okra Chili

Slow Cooker Spicy Mexican Okra Chili

OH Boy, we’re heatin’ things up in D.C. this week! Ready for fall weather?  Ready for savory soups and chilis that warm up those first breezy cold days?  This chili won’t disappoint.   It has all the spice you could want and all the flavor of your favorite Mexican meal.  Now that’s a bowl full of fun! Team up your chili with a few hearty slices of spicy, cakey gluten free corn bread and Wow!  You’ve got your groove on…….. I’ve blended the best of a Mexican meal with a simple vegetable chili for the best of both meals.  Heat optional, very recommended! Slow Cooker Spicy Mexican Okra Red Chili 1 lbs bag of frozen Okra or 2 cups of fresh, sliced 24 oz. Old El Paso Brand ‘Thick & Chunky’ Salsa (1) 10 oz. jar of Old El Paso Brand Enchilada Sauce (Hot) (2) 9 oz. cans of Green Chilis 14 oz. bag frozen Edamame 32 oz. or 2  cans Kidney Beans, rinsed and drained 3 cups of water 1 cup brown lentils 16 oz. Tofu Taco Meat 1 cup dried Shiitake Mushrooms 1 tsp. Sea Salt 3 Tbs Chili Powder 1 Tbs. Cumin 1 Jalapeno diced 1 tsp.…

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Gluten Free Chocolate Chunk Blondies

Gluten Free Chocolate Chunk Blondies

  I’ve always wondered what the difference between ‘brownies’ and ‘blondies’ is.  Now I know, it’s just a little molasses.  Or Brown Sugar.     Creating a Vegan Blondie wasn’t too tricky, but this version is also Gluten Free so I was very pleased that it turned out moist and cakey.  Gluten free and I are not friends yet in the kitchen………..but we’re talking at least The flax ‘eggs’ worked well, I added both yeast and baking powder to make sure the batter had some lift.  And homemade brown sugar makes them as fresh as possible. I mixed up my first batch of brown sugar last year and am truly addicted to the difference from store bought.   If  you’ve never tried your own, here’s some details on how easy it really is to mix up and have fresh on hand anytime:         Homemade brown sugar makes up in about 5 minutes and only has two ingredients. You can make it dark or light, store it just like store bought and more importantly you’ll know what’s in it……….you can use the molasses of choice and sugar of choice for that matter.  Check here for more details.  It’s…

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July 4th Bing Cherry Bombs

 I live in Washington D.C. and one thing we celebrate in grand fashion each year is Independence Day on July 4th. Although I rarely go down to the Mall for the biggest fireworks show anymore, crowds are not my favorite thing since 9-11, I do like to celebrate with family and some good foods. This time of year that usually includes some summer fresh fruit or veggies. And Bing Cherries are absolutely in my top 10 Summer snacks.  Who knew they were also pretty healthy for you? I can remember each summer growing up, my Mom bringing home the huge bag of cherries and we’d grab a handful, go outside and start gobbling them up and spitting out the pits over the deck. The bag never lasted very long ;( My fancier version here includes two more  favorite foods:  Dark Chocolate and some shredded Coconut flakes.  I also experimented with a Vegan Marshmallow spread I found that is super easy to use and tastes great with the Coconut and the sour of the Bing Cherries.  The Vegan Marshmallow Creme from Suzanne’s that  I used here made the cherries taste a lot like a fruit filled cake.  Not overly sweet but…

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Chocolate Chip Scones with Vanilla Cream Glaze

 This past weekend, my husband and I  stopped by a wonderful little Vegan cafe / bakery, Sticky Fingers Bakery, in Washington D.C.   Along with buying up 4 different fabulous Vegan cupcakes,  we gobbled down a large ‘Sweet n Salty’ chocolate chip cookie.  The cookie was full of wonderful chunks of who knows what and the top was liberally sprinkled with coarse Himalayan sea salt.  Sooooo yummy that we sat on the bench outside and ate the cookie up in about 30 seconds.  I had to recreate this one!  As happens so many times when I start experimenting with ingredients in the kitchen, things often evolve into something that is not what I intended ending up with.  Yet, still a delicious result. Voila.  Chocolate Chip Scones with a mildly sweet Vanilla Cream Glaze.  So these were supposed to be cookies, but….whatever.  I’m sure with a little experimenting of your own, they could become a wonderful cookie as well.  But here we go with my scones for now….  I’ve never been very fond of scones that I can remember.  I  remember them as being dry and fairly tasteless.  These scones surprised me.  They have all the moisture of a dense, rich…

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Frozen Fruit Smoothie Breakfast Bar

Featured on: Brit + Co. The Best Uses for Frozen Berries You’ll Ever Find: 27 Brilliant Berry Recipes  For years I’ve been blending away all the delicious healthy ingredients for green smoothies, usually at lunch time since I leave for work before 5 am and no one wants to listen to ice crushing…including me at that time of day.  I’d love to have a delicious icy drink for my morning meal but it doesn’t work out for me time wise.  I also freeze left over smoothie in ball jars but it takes forever for them to thaw.  Sometimes they don’t soften up for hours when I take them for work and that doesn’t work either ;( So I’ve invented a freeze, grab and go version of a smoothie:  These little squares have all the good things in a green smoothie…and a little more.  Fruit, Nut Milk,  Flax, a little Vanilla Protein Mix… And are perfectly portable! Mix up a batch of these with your favorite smoothie flavor(s), pour it out in a lined pan, freeze and then cut into take-with squares.      Hope you will enjoy this smoothie in a bar with your own favorite flavors.  Be sure and…

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Vegan Buckwheat Pancakes with Strawberry Syrup

Vegan Buckwheat Pancakes with Strawberry Syrup

A delicious & hearty sweet way to get your grains, Buckwheat Pancakes! A healthier version of an old classic. The fluffy flavorful pancakes are refined sugar free, very low Gluten and Vegan.  Mix some up in minutes and WOW your guest with nutrition and earthy flavor in each bite.

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