Smoky Potato Skillet Dinner

This is my favorite dinner when I’m crunched for time recipe.  Its as simple as dumping everything in a pan and eating in a couple of minutes.

 

SMOKY POTATO SKILLET DINNER – serves 3

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Ingredients

  • 3 large potatoes, chopped ( I don’t peel my potatoes)
  • 1 large sweet potato, peeled and chopped
  • 1 red onion, chopped
  • 3 cloves garlic, minced
  • 3 baby marrow chopped or 1 small zucchini chopped
  • 2 cups spinach, finely chopped
  • 2 tbsp olive oil
  • 3 tbsp maple syrup
  • 2 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1/2 tsp liquid smoke
  • 1/4 tsp thyme
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Directions

Place potatoes and sweet potato in a pot and bring to boil, cooking till just tender.  Drain water and set aside.

In a large skillet heat oil and saute the onion, garlic and baby marrow ( till slightly browned. but not burned, 3 -4 minutes).  Add the potatoes and sweet potato and continue to cook for another 4 – 5 minutes.

In a small bowl mix the maple syrup, vinegar, Dijon mustard, thyme, liquid smoke, salt and pepper.   Add the maple syrup mix to the pan and stir making sure everything is covered in the sauce ( it should boil up).  Add in the spinach and allow to wilt.  Serve immediately.

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This is such a delicious, but simple meal.  That any picky eater will love.

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Happy Wednesday guys 🙂 Have a great day 

Natural skincare routine

I love having clear skin, its one of those things that everyone wants.  I’ve never had really bad skin, but like every normal person I do get the occasional breakout, until a couple of months ago when I decided to ditch all the chemical filled skincare products and rather try an all natural approach.  

I haven’t had any breakouts and my complexion feels like its flawless.  

NATURAL SKINCARE ROUTINE

DIY Facial steam

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Once a week I give myself a facial steam, this is great for opening up the pores. 

In a large bowl add 3 cups boiling water.  Add in fresh lavender.  Place a towel over your head.  Try to be covered for at least 1 minute, you should work up a sweat :).  Remove your face from the pot and its done.

Apple cider vinegar toner

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After the steam facial I use a toner to get rid of any gunk, while my pores are open.  Apple cider vinegar have numerous health benefits and its great for your skin!

In a small container mix 1 part acv with 3 parts water, mix well.  Use as you would use any regular toner.  Don’t worry you won’t smell like vinegar, the smell goes away when its dry!

Coconut oil

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After I’ve done all that I use coconut oil for a moisturizer! Coconut oil is great as a moisturizer, after a couple of days of using coconut oil you will notice softer skin.

Coconut oil is great for all skin types and can help  eczema, psoriasis and even dandruff.

If the oil is to solid soften it up a little in the microwave and apply like any other moisturizer.

 

And that my skincare routine! Natural is always better in my opinion, so why not give it a try 🙂

Have a beautiful day 

Double chocolate almond muffins

My birthday is rapidly approaching 🙂 Yes, I’m a December baby, I wait all year for my birthday to come along.  So to celebrate my last couple of days being a spring chicken I decided to make these sinfully indulgent double chocolate almond muffins.  These little babies will blow your mind.  I might even toot my own horn and say they are FABULOUS! 

 

DOUBLE CHOCOLATE ALMOND MUFFINS – 12 muffins

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Ingredients

  • 1 3/4 cups wholewheat flour (or normal flour)
  • 3/4 cup brown organic sugar
  • 2/3 cup cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp instant coffee granules ( don’t skip this!)
  • 1/2 tsp salt
  • 2 tsp vanilla
  • 1 tbsp apple cider vinegar
  • 1/2 cup sunflower oil
  • 1 cup water
  • 1/2 cup non dairy chocolate chips
  • 1/2 cup chopped almonds

Directions

Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners or just grease the pan.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, coffee granules and  salt.

In a medium bowl, whisk together the water, oil, vanilla and vinegar.  Pour the wet mixture into the dry mixture and whisk until just combined.  Fold in the chocolate chips and almonds.  Don’t over mix. 

Fill the muffin liners about two- thirds full with the batter.  Bake for 15 – 20 minutes or until a toothpick inserted comes out clean with a few crumbs clinging to it.  Cool the muffins and enjoy!

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Serve with coffee or tea 

Chickpea Cutlet

This is a old time favorite recipe around here and I’ve finally wrote it down! Usually I just throw everything in a bowl and hope for the best ( it usually works out 😉 ), but now that I have the measurements and the spices just right, I don’t see any need to fiddle with it.  

Why I chose the chickpeas? well, who doesn’t love chickpeas?!, but these little babies are loaded with fiber, folic acid and manganese.  They are an important source of macro nutrients, good source of protein, containing almost twice the amount of protein compared to cereal grains, as well as minerals such as iron, magnesium, copper, and zinc. So if that doesn’t convince you to love chickpeas, this recipe surely will!

CHICKPEA CUTLET – 5 cutlets

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This is a perfect soy-free cutlet made from chickpeas.  You can shape this into nuggets to make it a perfect kid friendly treat.  You can either bake it or fry it, either way its delicious. Make a double batch and freeze the rest! But remember to cook from frozen don’t thaw.

Ingredients

  • 1 can chickpeas drained
  • 2 tbsp olive oil
  • 1/2 cup wholewheat flour + 1/4 cup wholewheat flour
  • 1 tbsp cornflour 
  • 1 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 2 tsp smoked paprika
  • 1/2 tsp coriander
  • 1 tsp garlic powder or 4 cloves garlic minced
  • 1 small shallot, grated ( grating the shallot bring out a wonderful flavor without chunks)
  • 1/4 cup water
  • 1 tsp salt
  • 1/2 tsp black pepper

Directions

If baking preheat oven to 375 degrees and line a baking sheet with parchment paper. (frying these give them a nice crispy coat)

In a large bowl mash the chickpeas until no chickpeas remain.  Add the olive oil and mix.  Next add 1/2 cup wholewheat flour, corn flour, thyme, paprika, oregano, basil, coriander, garlic, onion, salt and pepper.  Stir well, slowly add water, while stirring.  It should look like this.

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Add the remaining flour and stir.  It will still be sticky, don’t worry.  Coat your hands with flour and shape the chickpea mixture into cutlets or nuggets.

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If baking – Bake for 15 minutes on one side and flip, baking for another 15 minutes.  Remove and serve

If frying- Lightly oil a non stick pan on medium heat.  Place cutlets in pan and cook until lightly brown and flip. Remove from heat and serve with ketchup or any condiment of choice.

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I froze a couple of these babies, but I don’t think it was necessary I will probably be enjoying them for lunch.

 

Have a fabulous weekend 

Simple Scrambled Tofu

I’ve been having a hard time logging into wordpress this week, I actually thought I forgot my password (its happened before), because it was just not accepting :(, but today is the day that it works, I guess the blog world finally wants me to post a recipe.

This is my favorite scrambled tofu recipe, its simple and delicious and goes great in a tortilla wrap.  

SIMPLE SCRAMBLED TOFU – serves 2

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Ingredients

  • 1 block firm or extra firm tofu\
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup oyster mushroom, finely chopped
  • 1 tbsp nutritional yeast
  • 1 tsp turmeric powder ( i like it BRIGHT yellow, use 3/4 tsp for a normal yellow:) )
  • 1 tbsp milk 
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup spinach chopped – OPTIONAL

Directions

In a small bowl, mash the tofu until desired consistency.  In a frying pan, sauté garlic, mushrooms and onions in olive oil until translucent.  Add in the tofu, soy milk, nutritional yeast, turmeric, salt and pepper,  continue to cook for 5 more minutes stirring frequently.

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 Add in spinach and stir through.

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 Taste and adjust seasoning.  Serve with toast or in a tortilla wrap.

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On one of our walks I forced the boyfriend to act like a monkey so I could take a picture of him, after lots of puppy eyes he did it!  If that isn’t love, I don’t know what love is 😛

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Happy thanksgiving to all my American friend! Have a great time.

Avocado and Black Olive Sandwich

Last week my boyfriends parents gave us a lot of avocados from their tree.  

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Yesterday when I checked to see how they were ripening I discovered 2 ripe avocados!  I was so excited to have a nice avo sandwich for lunch and this sandwich is so great! The combo of avocado and black olive really makes this scrumptious.  This will be great for tomato soup a great dipping sandwich.

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AVOCADO AND BLACK OLIVE SANDWICH – 1 sandwich.

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Ingredients

  • 2 slices Toasted wholewheat bread
  • half a avocado, mashed
  • 6- 10 black olive slices
  • 7 fresh basil leaves, chopped
  • salt and pepper to taste
  • dash cayenne pepper – optional

Directions

Place the mashed avocado on one slice of bread, top with the black olives and basil.  

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Season with salt, pepper and cayenne and top with the other bread slice and cut.

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Serve immediately.

Have a lovely weekend 🙂

Tomato Cream Pasta Sauce

I love pasta, its one of those things I can make everyday and not get tired of and this pasta sauce is my favorite.  Its simple, but incredibly delicious perfect for rushed meals.

 

TOMATO CREAM PASTA SAUCE – serves 4 

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Ingredients

  • 1 tbsp olive oil
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 1 1/2 cups tomato passata
  • 1 – 2 tbsp agave syrup or maple syrup
  • salt and pepper to taste
  • 1 tbsp hemp powder (optional – I add it for a protein kick)
  • 1/4 cup fresh basil chopped
  • 1/2 cup soy or cashew cream
  • wholewheat spiral Pasta for four

Directions

Cook pasta according to package.

Heat oil over medium heat.  Add onion and garlic and cook for a minute.  Pour in the tomato passata and add in the agave syrup, salt and pepper, taste and adjust.  Cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream and basil. Stir in pasta  and serve immediately.  This is great with a big green salad and a garlic roll.

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Its the weekend!! What is your weekend plans?

 

A post dedicated to Pedro Gomez the cat…

He might be a big pain in the ass, but he sure does melt your heart.  When we first got him he was all manky, hardly had any hair and was covered in cat lice, but today he is a healthy happy cat ( maybe a little to happy, because he sure is naughty.  I mean really naughty hes ripped up our toilet paper broken everything, pooped on the carpet and meows us awake every morning.) .  So here is a photo collection of little Pedro.

 

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he use to fit in my shoe ^^

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looking at the landlords cat..

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I gave him a bath, he wasn’t impressed with me at all.

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He’s so black you can hardly see him, I’m holding him.

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such a pretty face.

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Hes growing up so fast 😦 Have a lovely day!

Crustless Red onion and Spinach Tofu Quiche

This recipe simple, quick and delicious.  Its perfect for brunch or when you just feel like a treat.  The tofu sets nicely making it easy to cut and serve.

 

CRUSTLESS RED ONION AND SPINACH TOFU QUICHE – 1 small quiche – 4 servings

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Ingredients

  • 1 package firm silken tofu
  • 1/4 cup milk
  • 3 tbsp nutritional yeast
  • 2 tbsp cornstarch
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1/4 tsp onion powder
  • 1 tbsp dried basil
  • 1 tsp chives
  • 1 tbsp lemon juice (optional)
  • 1 small red onion, chopped
  • 2 cups baby spinach, chopped
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • salt and pepper to taste

Directions

Preheat oven to 350F. Lightly grease a shallow  pie pan and set aside.  In a pan add the olive oil, garlic and onion.  Cook for 5 minutes until the onions are fragrant.  Add the spinach and cook until wilted. Set aside

Place the remaining ingredients into a food processor.  Process until completely smooth.  Add the tofu mixture to the vegetables and stir.  Spoon the tofu mixture into the pie pan and sprinkle with cayenne pepper (optional).

Bake for 20 -30 minutes or until the top is golden brown.  Remove from oven and let sit for 5 minutes this will firm up the quiche.  Serve hot or cold.

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I cant believe its Wednesday all ready! Time sure does fly

Carrot Pineapple Muffins

This is my all time favorite muffin recipe.  I have a lot of muffin recipes on here, but this one is just so tasty and moist that its hard not to eat all the muffins in a hour.  I used fresh pineapple, but feel free to use canned.

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CARROT PINEAPPLE MUFFINS12 muffins

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Ingredients

  • 1 3/4 cups wholewheat flour
  • 3/4 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sunflower oil
  • 1 tbsp vanilla
  • 1 tbsp apple cider vinegar
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 2 cups shredded carrot
  • 1/2 cup unsweetened coconut flakes
  • 1/2 cup chopped pineapple
  • 1 cup  soy milk

Directions

Preheat the oven to 350°F and line or grease a muffin pan. 

In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, coconut flakes, ginger and nutmeg.  

In a separate bowl mix together the soy milk, oil, vanilla and vinegar.  Add the wet ingredients to the dry ingredients and mix until just combined.  Fold in the carrot and pineapple making sure its evenly distributed.

Pour the batter into the muffin cups, filling each muffin cavity 3/4 of the way full.  Bake for 20 – 25 minutes. Muffins are ready when a toothpick inserted comes out clean.

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This is a wonderful treat and is great with a cup of tea or coffee 🙂