Wednesday, February 22, 2017

Oatmeal Smoothie

3/4 cup unsweetened vanilla almond milk
1/2 cup old fashioned oats
1 scoop vanilla whey protein (optional)
1 Tbsp. real maple syrup
1 Tbsp. natural peanut butter
1/2 frozen, ripe banana cut into small pieces*
4 ice cubes
1/2 tsp. cinnamon (or more!)
1/2 tsp. vanilla

Combine all ingredients in high-powered blender and blend until smooth.  Serve immediately.

*When bananas are very ripe (mostly brown skin), peel, cut in half and place on cookie sheet in freezer until frozen.  Place in ziplock freezer bag and use as needed.

Refrigerator Oatmeal

2/3 cup unsweetened vanilla almond milk
1/3 cup plain Greek yogurt
1 1/2 Tbsp. raspberry jam
1/2 tsp. vanilla
1/3 cup old fashioned oats
2 tsp. chia seeds
fresh berries

Combine milk, yogurt, jam and vanilla in a large glass or mason jar.  Whisk together until well incorporated.  Stir in oats and chia seeds.  Cover and referigerate overnight.  Before serving, top with fresh berries.

Friday, January 6, 2017

Chocolate Bundt Cake

1 chocolate cake mix
1 small pkg. instant chocolate pudding
4 eggs
1 cup sour cream
1/2 cup oil
1/2 cup water
12-oz pkg. chocolate chips

Preheat oven to 350°.

In a large mixing bowl, mix all ingredients except chocolate chips well for five minutes.  Stir in chocolate chips.

Grease bundt pan.  Bake for 50 - 60 minutes, until a toothpick inserted comes out clean.  Remove from pan, cool slightly and sprinkle with powdered sugar.

Monday, November 7, 2016

Kale with Cashew Cream Sauce

2 large bunches kale, tough stems and center ribs removed
1 cup raw cashews
1 cup almond milk
1/4 cup onion flakes
1/2 tsp. seasoned salt (or to taste)

Steam kale for 15 minutes or until tender. Meanwhile, blend cashews, milk, onion and seasoned salt in food processor or blender until smooth and creamy.  When kale is done, press with paper towels to remove excess water, chop and mix with sauce.


1-2 Tbsp. oil
½ cup diced onion
3 cloves garlic
¼ cup diced celery
1 tsp. parsley
¼ tsp. sage
1 tsp. basil
1 tsp. oregano
1 ½ cup cooked lentils or 1 15-oz can lentils drained
¼ cup cooked brown rice
3 Tbsp. tomato paste
1 Tbsp. whole wheat flour
1 tsp. seasoned salt
2 Tbsp. nutritional yeast
pepper to taste
2 Tbsp. vital wheat gluten (optional – for chewier consistency)

Preheat oven to 350°.  Sauté onion, garlic and celery in oil for 5 minutes.  Add parsley, sage, basil and oregano and sauté another 5 minutes, adding oil as necessary.

In a large bowl, combine sautéed vegetables with the remaining ingredients and mix well.  Mash lightly with a potato masher.  With wet hands, form balls with dough.  Place on greased baking sheet and bake for 30 minutes.

Serve with marinara.

Saturday, September 10, 2016

Whiter Whites (don't eat this one!)

1 48 oz. pkg. powder Cascade (dishwasher detergent)
3 lb. box Oxi Clean White Revive

Mix together and store in a container.

1 cup Cascade/Oxi mix
1 cap full Persil Pro-White Technology Powder Pearls (laundry detergent, can be found at Walmart, Amazon, etc.)
1 cup white vinegar

Add garments to washer and fill with hot water.  While filling, add Cascade/Oxi mix, Persil and vinegar.  Let soak for several hours or overnight.  After soaking, finish wash cycle then rinse and dry.

Friday, September 9, 2016

Blackberry Cobbler

1 1/2 cup flour
3/4 cup sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 cup cold butter
1/4 cup boiling water
4 Tbsp. cornstarch
1/4 cup cold water
1 1/2 sugar
1 1/2 Tbsp. lemon juice
6 cups blackberries

Preheat oven to 400°.

In a large bowl, mix flour, 3/4 cup sugar, baking powder and salt.  Cut in butter until mixture resembles coarse crumbs.  Stir in enough boiling water until mixture is evenly moist (may require a little more or less water).

In a large sauce pan, dissolve cornstarch with cold water.  Mix in remaining 1 1/2 cup sugar, lemon juice and blackberries.  Bring to a boil, stirring frequently.  Transfer to 9x13 pan while very hot and quickly drop flattened dough pieces onto the fruit mixture.  Quickly place in oven (otherwise dough will get soggy) and back for 25 minutes or until dough is golden brown.

**Can use a cast iron skillet.

**The dough is SO good, you may want to double it (making the dough layer a little thicker) while keeping the berry amount the same :).

**Try with other fruit as well (sliced peaches, apricots, raspberries, etc.)!