My dad and I are very alike in the fact that we love to snack. I could (and usually do) forgo meals altogether and just pick at different things all day long. I love variety in my diet. If I eat the same things at the same time during the day, I get so bored that I'd rather not eat at all. There's no fun! These cookies are absolutely perfect. They can be eaten at any time of day (yes, even breakfast!). They're approximately 1,000 times more nutritious than their predecessors. I updated a recipe that I've had my eye on for quite some time. The original is full of butter, sugar, refined flour, and shame. I made these rangers full of fiber, vitamins, antioxidants, and feel-good vibes. B) Any ranger would do well in the line of duty with these cookies in his/her lunch box/stomach! Make a batch and share some with your dad or someone who you appreciate for supporting you. Nothing says "thank you, I love you and your mustache" like chewy delicious cookies! Chocolate Cherry Ranger Cookies
Yield: approx 48 cookies Adapted from Better Homes and Gardens Ingredients
Instructions
Oh-and P.S.-Tomorrow is also special because it's the Game of Thrones season finale! Get pumped!! Cornbread is something that I never ate too much of while growing up. We almost never had home made or even home baked Jiffy cornbread! When we got some, it was usually store bought. I can't even imagine what ingredients made up that stuff. It's a shame; homemade cornbread is so easy to make! Once I began to bake, I decided that cornbread was going to be something that I wanted to master. I love to put things in it, like berries, seeds, jam, vegan cheese...you name it! I have yet to try a spicy cornbread recipe, but that is next on my list... A few weeks ago, I was fortunate enough to come across blue cornmeal! I had read about this rarity in Vegetarian Times a couple years ago and was instantly intrigued. I haven't been able to find it since. Luckily, Arrowhead Mills sells an organic variety of blue cornmeal that I happened upon. I knew this was a sign. I had to make blue cornbread. But, not just any blue cornbread...DOUBLE blue cornbread! I took inspiration from double chocolate muffins. If it can be done with chocolate chips any cocoa powder, why not with blue corn and blueberries? I love blueberries in cornbread. I first tried this combination a few summers back at my local Whole Foods. The bakery there makes vegan blueberry cornbread from scratch and it's mighty delicious. I've always liked the taste of cornbread because it's savory and sweet at the same time. The best thing you can do for homemade cornbread is mix in something slightly sweet into the batter to give it some depth of flavor, like fresh sweet corn off the cob...that's a dream right there! I hope this recipe inspires you to fantasize about cornbread as much as I do! Double Blueberry Cornbread Yield: 1 8x8 square pan/1 loaf/1 muffin tin's worth Ingredients
Instructions Oven 350 F.
So, like I said, I'm still on my "spring cleaning" detox theme. Any detox that involves delicious ice cream is good for me! This idea started with a granola recipe. I was never keen on buying pre-made granola. Even though some varieties are very high quality, they can cost a fortune! Realistically, it's far cheaper to buy organic oats in bulk and then toast them yourself. Yep. Granola is basically toasted oats with stuff mixed in it. I also like making granola at home so I can control what goes in it. Too often are pre-packaged cereals laden with added sweeteners and oils. Some fat and sweeteners make granola delicious, this is true. However, I like to keep these ingredients in check for both health and flavor. Granola that is as sugary as candy doesn't do anyone any favors. This granola is great because it's also multi-grain! I added some millet and quinoa for nutritional and textural benefits! I love the cunch the two grains add to the granola. By using the base ingredients for this mixture (oats, quinoa, millet, liquid ingredients...) you can change up what nuts/seeds/dried fruit/chocolate(!) you add. Customize and have fun! Granola is also wonderful (let me count the ways!) because you can always serve it with something. I love using granola as a topping or garnish for breakfast porridge, smoothies, chia pudding, and ICE CREAM!!! I devised a completely clean and naturally sweet ice cream that can be eaten for any meal or snack of the day. This concoction is basically a bunch of fruits blended together with a bit of spirulina...not complicated at all! (It's also a lovely mint green color that is absolutely adorable!) Go ahead, whip some up for a midnight snack! If you wake anyone up with the sound of the blender, appease them with ice cream and send them back to bed. #Nobigdeal Avocado Ice Cream and Granola Parfait Serves 1-2 Avocado Ice Cream Ingredients
Blend all ingredients together in a high speed blender or food processor till smooth. You may add a little liquid if it needs help moving (water, coconut water, non-dairy milk). Consistency will be like frozen yogurt soft serve! YUM Gluten Free Multi-Grain Granola
Yield: approx. 3 cups Ingredients
Instructions Preheat oven to 375. Combine all wet ingredients and spices in a bowl and microwave to melt the coconut oil. Pour the mixture into a blender/food processor and blend until it forms a thick paste. In a separate mixing bowl, combine all other ingredients with a large spoon. Pour the wet mixture into the dry and combine. Spread granola on a baking sheet and bake for about 17 minutes, tossing everything about half way through baking time to ensure even cooking. Let cool and munch! =) Happy parfait making!! ^_^ Lately, the weather has been warming up quite a bit! There were a few days last week that felt like summer had decided to come early, but they came and went so quickly. I honestly prefer spring temperatures that hover around the high 60's-low 70's. That's my happy place. When the weather changes, I try to change my eating habits to suit the energy of the air. In very hot conditions, my body seems to crave more raw foods or lightly cooked foods. This is true of most people, I would think. A huge bowl of soup in 85 degree weather seems a bit unappealing, unless the soup is chilled. I will still drink hot tea and coffee in the summer, but only when the temperature drops when the sun goes down. This pattern of eating is difficult for me because I LOVE hot food. The fall and winter are my favorite seasons because warm foods are back in vogue and they keep me cozy in the chilly air. This year, I am determined to get myself excited for spring and summer foods. I'm trying to eat more raw at this time. It's almost like a spring cleaning or "detox" for my body and eating habits before the sweltering heat of summer arrives. Breakfast has been a bit of a challenge for me to convert to raw food mostly because it usually consists of some hot porridge, hot rice, hot soup, hot tea...ANYTHING hot! I've known about chia pudding for a while now and I've tried it a few times. Only recently did I realize how versatile and amazing this concoction is! Thanks to a bunch of awesome healthy Instagrammers, I've gotten a ton of #foodspiration on how to make raw breakfasts interesting. I've pretty much been obsessed with chia pudding and overnight oats for the past week now. I eat some form of them every morning. This is wonderful for my sleep patterns too because I can mix my ingredients the night before and they create deliciousness in my fridge come 3:30 am when I wake up! (I know...insane.) This post is dedicated to three of my favorite raw breakfast puddings that I've created lately. I am constantly trying new flavors and ingredients to mix things up. It's similar to what Chocolate Covered Katie does with oatmeal and baked oatmeal. Please check out her recipes if you love oats and tasty dessert-inspired flavors! They're delectable! I will definitely take her lead and try to create more fun flavors for my breakfast puddings. I'm just getting warmed up! (Or...cooled down?) Oatmeal Raisin Cookie Chia Pudding Serves 1 Ingredients
Instructions Blend the oat milk, vanilla, maple syrup and cinnamon in a blender to dissolve (or whisk briskly! try saying that 10x fast...). Pour in a glass/bowl and stir in the rest of the ingredients. Place in fridge overnight. Top with some coconut sugar if desired and savor when you're ready for breakfast! Oat Milk Yield: 1 cup Ingredients
Instructions Blend all ingredients in a high powered blender until completely smooth. Use to drink, in cereal, in baking, sauces, soups, or smoothies! Blueberry Pie Chia Pudding Serves 1 Ingredients
Instructions Blend all ingredients (only 1 Tb of the berries) except chia in a blender, but not until smooth. Some pieces of blueberry are okay-you are just looking for a nice purple hue! Stir in the other 1 Tb blueberries and chia seeds. Let set in the fridge overnight. Cinnamon Mocha Chia Pudding
Serves 1 Ingredients
Instructions Combine all except the chia seeds in a blender to dissolve. Pour the mixture in a glass/bowl and stir in the chia. Top with some cinnamon or cocao powder. Let set in fridge overnight. Use it to recharge in the morning! #screwstarbucks If you want to see more foodspiration, check out my new Instagram page! It's just pictures of things that I eat in (mostly) real time! Like I said, I'm totally addicted. =D |
I'm Jess!This is my very first food blog! I post revised conventional recipes of foods that I hold near and dear to my heart. My cooking here is all gluten-free and cruelty-free, but full of flavor and comfort. Archives
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