Hello loyal readers,
Unfortunately I have not been loyal to you. I told myself I would post at least weekly to this blog and I have failed incredibly. I chose to give myself the challenge of running three blogs at once and I fell way short of success. I’m not going to delete this blog yet, but I wanted to apologize for not keeping my promise. I will be dedication my blogging time to my blog, All the Long Places. Check it out here if you’re interested: https://allthelongplaces.wordpress.com/
Tomorrow is Pi Day! My mathematical nerdy-ness is coming out and I’m baking a pretty awesome treat for you all. So keep an eye out for a post about this awesome treat!
Looking for a fruity shake that isn’t as acidic as a smoothie? Try this berry shake!
1 cup mixed berries, frozen
1 cup vanilla greek yogurt
3/4 cup vanilla flavored almond milk, sweetened
Combine all ingredients in a blender. Mix well. If the shake is too thick for your liking you can add more milk!
Because who doesn’t love a chocolaty milkshake?!
1 cup vanilla flavored almond milk (sweetened)
1 tbsp unsweetened cocoa powder
1 tbsp peanut butter
Combine all ingredients in a blender. Mix well and enjoy!
Unfortunately I have not had any luck yet perfecting the cauliflower pizza dough. I only share my best recipes with you so this one will have to wait!
It’s been a while! I’ve been experimenting with different types of foods and lately my recipes just aren’t up to par. But I have a good feeling about my next project…cauliflower pizza dough! I’ve been craving some pizza lately and I have to try this!
Stay tuned for cauliflower pizza crust and more cauliflower recipes (because it’s pretty awesome)!
6 medium-large sized potatoes
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon black pepper
Rinse and dry potatoes. Cut into small chunks. Preheat oven to 400 degrees and line baking sheets with parchment paper.
When potato chunks are dry, place in bowl. Toss with oil, salt, and pepper. Place in single layer on trays. Bake in preheated oven for 30 minutes, flipping potatoes once. Heat in oven for 30 more minutes or until golden brown.
1 head cauliflower
2-5 tablespoons olive oil
1-2 teaspoons garlic salt
Preheat oven to 450 degrees. Separate cauliflower into florets. Place in bowl and toss with oil and garlic salt. Season to taste. Bake in preheated oven for about 20 minutes, flipping once during cooking. Remove from oven when cauliflower is golden brown.
2 cups all-purpose flour + 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons cornstarch
1/2 teaspoon salt
1 1/2 sticks butter, melted and cooled
1 1/3 cup dark brown sugar
1/3 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups min chocolate chips
In medium bowl, mix together flour, baking soda, cornstarch, and salt. In large bowl, beat together melted butter (make sure it is cooled) and sugars. Add eggs one at a time, stirring until incorporated. Stir in vanilla extract.
Slowly add dry ingredients to wet ingredients, stirring until mixed. Fold in chocolate chips. Refrigerate dough for 30 minutes.
Preheat oven to 325 degrees. Place heaping teaspoonfuls of dough onto parchment-lined cookie sheets. Bake for 12 minutes, rotating trays halfway through cooking. Remove cookies from oven when the edges are golden brown. Let cookies sit on tray for one minute before removing to cooling rack.
4 chicken breasts, cut into cubes
1 1/2 teaspoon garlic salt
2 tablespoons oil (for cooking chicken)
1 20oz can pineapple tidbits with juice
1/4 cup honey
3 tablespoons lime juice
1 tablespoon soy sauce
2 teaspoons corn starch
Sprinkle chicken cubes with garlic salt. Toss until evenly coated. Heat oil in frying pan and add chicken. Cook chicken until golden brown. Meanwhile, drain pineapple and reserve juice. Add 1/4 cup juice to chicken. Cover and simmer for 7 minutes.
Using slotted spoon, remove chicken from pan. Add remainder of the pineapple juice, lime juice, soy sauce, corn starch, and honey to the pan. Bring to a boil, stirring constantly. Cook about 1 minute, until liquid becomes translucent.
Return chicken to the pan and add pineapple tidbits. Heat through, stirring occasionally. Serve over hot pasta or hot rice.