VEGGIE QUINOA BABY BITES

October 10, 2019
Veggie Quinoa Baby Bites | A healthy and easy recipe perfect for baby led weaning, toddler & kid-friendly meals or snacks. They are also very versatile, customizable and portable, making them excellent choice for ready-made breakfasts, lunches or dinners.

VEGGIE QUINOA BABY BITES

My Veggie Quinoa Baby Bites start with quinoa, a nutritional powerhouse providing protein, fiber and 8 essential amino acids! Add to that shredded veggies (you could mix it up here and try some different veggies), cheese and eggs.

Spoon into mini muffin pansand pop in the oven. The silicone pans eliminate the need to spray your pans before baking. The Veggie Quinoa Baby Bites will just pop right out after they are cooked Then 20-25 minutes later (depending on your oven and pans).

VEGGIE QUINOA BABY BITES

INGREDIENTS :

  • 4 eggs
  • 1 cup shredded zucchini
  • 1 cup shredded carrots
  • 1 cup quinoa (I used tri-colored quinoa)
  • ¼ cup chopped parsley
  • 1 cup shredded cheddar cheese

INSTRUCTIONS :

  1. Cook quinoa according to package instructions. Remove from heat and let cool.
  2. Preheat oven to 350 F.
  3. Spray 2 mini muffin pans (24 count) with nonstick cooking spray or use silicone mini muffin pans and set aside
  4. In a large mixing bowl combine cooked quinoa, zucchini, carrots, parsley, cheese and eggs.
  5. Spoon mixture into mini muffin pans.
  6. Bake in the oven for 20-25 minutes or until golden brown.
  7. Remove from oven and let cool.
  8. Store in an airtight container in the refrigerator.
  9. These also freeze beautifully.

VANILLA TURMERIC GOLDEN MILK LATTE

October 10, 2019
Golden milk (otherwise referred to as turmeric tea) is cozy and comforting, with turmeric, ginger, and cinnamon – quite sort of a heat cocoa, however sensible for you. 

Turmeric tea is created by cooking turmeric with almond milk or coconut milk, and for the past month just about, I’ve been creating the things perpetually. It’s therefore nice after I will work on fine-tuning a formula whereas additionally benefiting my health! 

VANILLA TURMERIC GOLDEN MILK LATTE

So what will this golden milk espresso style like? To Pine Tree State, it’s akin to a chai tea espresso – each ar heat, spicy, and comforting. Like occasional, it will be a touch of associate degree preference. Turmeric will be a touch bitter, tho' cooking helps tame that. Ginger, vanilla, and honey additionally facilitate counteract the bitterness.

I like to froth the ultimate product, giving my turmeric tea a by all odds latte-esque feel. However frothing is completely not needed – it’s wondrous either means.

VANILLA TURMERIC GOLDEN MILK LATTE

INGREDIENTS :

  • 1/4 teaspoon ground turmeric
  • 1 cup unsweetened almond milk
  • 1 teaspoon to 1 tablespoon honey, to taste (can sub pure maple syrup for vegan version)
  • 1/4 teaspoon ground ginger (can sub 1-2 teaspoons fresh grated ginger, to taste)
  • 1 5-inch cinnamon stick (can sub 1/8 teaspoon ground cinnamon)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon coconut oil (optional)

OPTIONAL ADDITIONS:

  • 1 star anise
  • 2-3 cardamom pods, crushed
  • Add with the other spices, at the beginning of the process.
  • Pinch freshly ground black pepper (optional)
  • 1/2 vanilla bean, seeds scraped and entire bean added
  • Pinch ground cayenne pepper
  • Pinch freshly ground nutmeg
  • Black peppercorns

INSTRUCTIONS :

  1. Set a small saucepan over low heat. Add the almond milk, 1 teaspoon honey, turmeric, ginger, cinnamon stick, and black pepper and stir with a whisk until combined.
  2. Bring to steaming, just below a simmer. Do not let it come to a boil. Keep just below a simmer, stirring occasionally, for 10 minutes.
  3. Remove from heat. Remove the cinnamon stick. If you added other spices that need to be strained out, strain using a fine mesh strainer then return to the pan. Stir in the vanilla and coconut oil (if using). Taste and add additional honey if desired (I like about 2 teaspoons).
  4. Use a frother to froth the tea, if desired. Pour into a mug and spoon the froth over the top. Serve.

STRAWBERRY BREAKFAST BITES

October 10, 2019
Breakfast bites, energy balls, supermolecule bites, blissfulness balls no matter you decision them square measure|they're} everywhere! Towever I actually have been operating very onerous at finding and making recipes for blissfulness balls with less sugar (even the edible fruit kind) however that are still eatable. 

STRAWBERRY BREAKFAST BITES

These strawberry energy balls don't seem to be too sweet, but my kiddos are jubilantly intake them. If your kiddos would like a small amount of sweetness to feature some yum issue, a bit honey or sirup ought to do the trick. 

Try adding one tablespoon as a begin, and see what your children assume. I’ve been creating them the night before (they ar quick) then serving them straight from the icebox for breakfast within the morning, it's been hot here therefore its been good.

STRAWBERRY BREAKFAST BITES

INGREDIENTS :

  • 1/2 Cup sunflower seeds
  • 1/2 Cup coconut flour
  • 1 Cup oats
  • 1 Cup frozen strawberries
  • 2 Tbsp Coconut oil
  • Desiccated coconut

INSTRUCTIONS :

  1. Watch the quick recipe video before you get started, scroll up a little to find it
  2. Check the notes at the bottom of the recipe for little bits of extra info and help
  3. Place first 4  ingredients  in a food processor with 1 TBSP of the coconut oil
  4. Whiz, whizz, whizz, it will take some time, be patient
  5. Eventually it becomes a fine paste and form a ball
  6. If the mixture looks dry add the second spoon of coconut oil. It depends a little on how much oil is released from the sunflower seeds.
  7. Use a teaspoon to scoop balls
  8. Roll the balls in desiccated coconut
  9. Refrigerate for 2 hrs or overnight

LENTIL SOUP ITALIAN VEGETABLE

October 10, 2019
Lentil Soup will are available many types. that is jactitation with zesty Italian flavors and much of contemporary vegetables! It tastes plenty like vegetable soup, however with the addition of protein-rich lentils. 

It full with wholesome ingredients, it’s dead filling and it’s super simple to create. Plus, it’s dead comforting for of these cold fall days.

LENTIL SOUP ITALIAN VEGETABLE

This soup will freeze well and reheats well. I prefer to freeze in individual servings and let thaw nightlong within the icebox, then heat up for lunch successive day.

This feeder soup could be a should in your dinner rotation. I’ve tried many alternative varieties of soup and this is often simply the one I’d label the best!

LENTIL SOUP ITALIAN VEGETABLE

INGREDIENTS :

  • 1 1/4 cups dried brown lentils , rinsed and picked over
  • 2 (14.5 oz) cans diced tomatoes
  • 1 1/2 tsp dried basil
  • Salt and freshly ground black pepper
  • 2 Tbsp olive oil
  • 1 1/2 cups diced carrots (3 medium)
  • 1 1/2 cups diced yellow onions (1 medium)
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 4 (14.5 oz) cans vegetable broth
  • 1/2 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 1/2 cups diced zucchini (1 medium)
  • 2 cups packed chopped kale or spinach
  • 1 Tbsp fresh lemon juice
  • Parmesan cheese , for serving (optional)

INSTRUCTIONS :

  1. Heat olive oil in a large pot over medium-high heat. 
  2. Add carrots and onions and saute 2 minutes then add garlic and saute 2 minutes longer. 
  3. Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste. 
  4. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally. 
  5. Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes. 
  6. Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth). 
  7. Serve warm with parmesan cheese if desired.

TURTLE CHEESECAKE

October 10, 2019
This Turtle Cheesecake formula is formed with a cracker crust and many of caramel, chocolate and pecans! Its wealthy, creamy and certain to be successful.

This Turtle Cheesecake is formed with many layers of turtle flavors throughout. To start, there’s the crust. additionally to cracker crumbs, the crust has pecans right it sure further flavor and crunch. 

TURTLE CHEESECAKE

The cheesecake filling includes a layer of caramel with additional pecan chips mixed in, a layer of chocolate and so a creamy sugar cheesecake. The total cheesecake is lidded with even additional buttery caramel, sleek chocolate and firm pecan chips. 

The final cheesecake is sleek, creamy and therefore the good combination of turtle candy flavors and cheesecake. Such a fun vacation course that produces an excellent various to pumpkin!

TURTLE CHEESECAKE

INGREDIENTS :
CARAMEL SAUCE:

  • 2 cups (414g) sugar
  • 1/4 cup (28g) pecan chips
  • 1/2 cup (112g) salted Challenge butter, room temperature
  • 1 cup (240ml) heavy whipping cream, room temperature
  • 5 tbsp (41g) all-purpose flour, sifted

CRUST:

  • 2 cups (268g) graham cracker crumbs
  • 1/2 cup (112g) salted Challenge butter, melted
  • 3 tbsp brown sugar
  • 1/4 cup (28g) pecan chips

FILLING:

  • 4 oz (2/3 cup | 116g) semi-sweet chocolate chips
  • 6 tbsp (90ml) heavy whipping cream
  • 1 1/2 tbsp vanilla extract
  • 24 oz (678g) Challenge cream cheese, room temperature
  • 3 tbsp (24g) all-purpose flour
  • 1 cup (230g) sour cream
  • 3 large eggs
  • 1 cup (144g) light brown sugar


CHOCOLATE DRIZZLE:
  • 2 oz (1/3 cup | 58g) semi-sweet chocolate chips
  • 3 tbsp (45ml) heavy whipping cream

INSTRUCTIONS :

  1. To make the caramel sauce, pour the sugar into an even layer in a large saucepan.
  2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This should take about 10 minutes.
  3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove the caramel from the heat.
  4. Add the butter and whisk until combined. The mixture will bubble up quite a bit, but keep whisking until all the butter has melted and combined.
  5. Slowly pour the heavy cream into the caramel and whisk until incorporated. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. Whisk until well incorporated and smooth.
  6. Set about 1 cup of caramel sauce aside for topping. Add the flour and pecan chips to the remaining caramel and set that aside.
  7. To make the cheesecake crust, preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
  8. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.
  9. Bake the crust for 10 minutes, then set aside to cool.
  10. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare my pan for a water bath). Set prepared pan aside.
  11. Reduce oven temperature to 300°F (148°C).
  12. Pour the caramel sauce with the pecans and flour into the bottom of the crust and spread into an even layer.
  13. To make the cheesecake filling, put the chocolate chips in a small bowl.
  14. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 2-3 minutes, then whisk until smooth.
  15. Pour the chocolate into an even layer over the caramel sauce in the crust.
  16. In a large bowl, beat the cream cheese, brown sugar and flour on low speed until well combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
  17. Add the sour cream and vanilla extract and mix on low speed until well combined.
  18. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  19. Pour the cheesecake batter into the crust, over the chocolate.
  20. Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  21. Bake for 1 hour 35 minutes. The center should be set, but still jiggly.
  22. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  23. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  24. Remove the cheesecake from the oven and remove the water bath and wrapping.
  25. Pour about 1/2 cup of the remaining caramel sauce over the top of the cheesecake and spread into an even layer. If the caramel sauce has firmed up too much to pour, heat it up for about 10 seconds.
  26. Refrigerate cheesecake until completely cool and firm, 5-6 hours. When the cheesecake is cool and firm, remove it from the springform pan and place on a serving dish.
  27. Place the chocolate chips for the drizzle in a small bowl. Heat the heavy whipping cream just until it begins to boil, then pour over the chocolate chips. Allow it to sit for 3-4 minutes, then whisk until smooth.
  28. Drizzle the remaining caramel sauce and chocolate sauce over the cheesecake and sprinkle with a few more pecan chips. Refrigerate cheesecake until ready to serve.


BLUEBERRY ALMOND SCONES

October 08, 2019
These Blueberry Almond Scones also {are|are} pleasant and are good for Mother’s Day. They’re cheerful, light, fluffy, try thus well with occasional, and ar thus pretty. 

BLUEBERRY ALMOND SCONES

I forever say this, however it’s true. These don't seem to be that arduous to form – don’t be scurrred as a result of you have got to form a dough and use a pastry mixer (or your hands).

So you simply combine some flour, saleratus, suga, and butta in an exceedingly bowl with a pastry mixer or your hands till course crumbles type. Add blueberries and almonds and gently combine then finally add some buttamilk, egg, and vanilla then gently fold. Kneed a bit then roll, cut, and bake.

BLUEBERRY ALMOND SCONES

INGREDIENTS :
Scones:

  • 2 cups all purpose flour
  • 1 container fresh blueberries (you can more if you would)
  • ½ cup slivered almonds
  • ¾ cup (1 stick + 4 tablespoons) of butter, cold and cut into cubes
  • ⅓ cup sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract

Almond Glaze:

  • 1-2 tablespoons water
  • 1 cup powdered sugar
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract

INSTRUCTIONS :

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or a non-stick baking mat. Flour a clean surface in your kitchen to eventually kneed the dough.
  2. In a large bowl mix flour, sugar, baking powder, and salt. Cut in butter with a pastry blender or your fingers until course crumbs form.
  3. Gently mix in blueberries and slivered almonds with your hands.
  4. In a small bowl or liquid measuring cup mix buttermilk, eggs, and vanilla. Add to the dough mixture and gently mix with your hands. Dough will be sticky.
  5. Place sticky dough on a well floured service. Gently kneed, add a little flour if needed, until the dough comes together.
  6. Roll the dough out and cut scones with a round biscuit or cookie cutter. You could also cut them into triangles with a knife. Gently roll the extra dough into a ball, roll out again, and continue cutting the scones until all the dough has been used.
  7. Place scones on the baking sheet and bake for 15-17 minutes. Mine took 17. Let cool completely before adding the glaze on top.
  8. To make the glaze, whisk all the ingredients in a bowl using just 1 tablespoon of water at first. If glaze is too thick add ½ teaspoon more at a time until you reach a slightly running consistency. If the glaze is too thin, it will run off the scones. If the glaze ends up being too runny, let it sit out for 15 minutes until it thickens up, then stir. Pour glaze over scones and let sit until glaze hardens.

HEALTHY TUSCAN VEGETABLE SOUP

October 08, 2019
This Tuscan minestrone is gluten-free, vegetarian, clean-eating and low carb. 

There area unit plenty of nutrients packed within this italian-style formula. Six vegetable varieties – and cannellini beans – makes it a wonderful supply of fiber, vitamins A and C, and a decent supply of macromolecule and minerals.

HEALTHY TUSCAN VEGETABLE SOUP

I bet you’re reading this and thinking, “yeah, however will it style good?”. It’s arduous to believe that each one those vegetables and extremely, not several steps/ingredients will yield Associate in Nursing implausibly tasty soup that you just can create and wish to form once more and once more. But, it’s true.

HEALTHY TUSCAN VEGETABLE SOUP

INGREDIENTS :

  • 1 small zucchini diced
  • 1 clove garlic minced
  • 2 stalks celery diced (about 1/2 cup)
  • 1 Tbsp. chopped fresh thyme or 1 tsp. dried
  • 2 tsps. chopped fresh sage or 1/2 tsp. dried
  • 1 15.5-oz can cannellini beans, drained and rinsed
  • 1 Tbsp. olive oil
  • 1/2 large onion diced (about 1/2 cup)
  • 1 medium carrot diced (about 1/2 cup)
  • 1/2 tsp. salt plus more for taste
  • 1/4 tsp. ground black pepper plus more to taste
  • 4 cups low-sodium chicken or vegetable broth
  • 1 14.5-oz can diced tomatoes, with juices
  • 2 cups lightly packed chopped spinach
  • 1/3 c. freshly grated parmesan cheese optional

INSTRUCTIONS :

  1. Heat oil in a large soup pot over medium-high heat. Add the onion, carrot, celery, zucchini, garlic, thyme, sage, salt and pepper.
  2. Cook, stirring occasionally until the vegetables are tender. Add the broth and tomatoes and bring to a boil.
  3. Add the beans and the spinach leaves. Cook until the spinach is wilted. Serve with a sprinkling of parmesan cheese and enjoy!

CHEWY CINNAMON CHIP PUMPKIN COOKIES

October 08, 2019
Try these Chewy Cinnamon Chip Pumpkin Cookies. Created with a 1/2 cup of real pumpkin puree and pumpkin spices, they’re soft and chewy and loaded with flavor!

One direction I used to be determined to nail this Fall? Pumpkin cookies. however not simply any pumpkin cookie! 

CHEWY CINNAMON CHIP PUMPKIN COOKIES

I created this direction for fellow pumpkin lovers United Nations agency crave a cookie packed with pumpkin flavor, however still have the feel of Associate in Nursing actual cookie.

Making these cookies is thus thus simple! All you would like to try to to is heat up your kitchen appliance to 375 degrees (I grasp tons of cookie recipes raise you to heat up kitchen appliance to 350 however this slightly higher temporary worker works best for these cookies), whisk up the dough in a very massive bowl, roll, and bake! No got to chill the dough!

CHEWY CINNAMON CHIP PUMPKIN COOKIES

INGREDIENTS :

  • 1/2 teaspoon salt
  • 15 tablespoons butter, at room temperature
  • 1 cup + 2 tablespoons dark brown sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin spice
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla
  • 1/2 cup pumpkin puree
  • 2 1/2 cups cinnamon chips

INSTRUCTIONS :

  1. Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper; set aside.
  2. In a medium-sized bowl whisk together the flour, baking soda, pumpkin spice, and salt; set aside.
  3. In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth - about 1 minute. Add in the sugars and vanilla and beat on medium-speed until light and fluffy; about 2 minutes. Add the pumpkin puree and beat until it's just combined, about 45 seconds. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in cinnamon chips.
  4. Roll 3 tablespoon-sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled.
  5. Place baking sheets in preheated oven and bake for 15-16 minutes, or until golden at the edges and set in the middle. Allow cookies to cool for 30 minutes on the baking sheet before transferring them to a wire wrack to cool completely.

EASY BEEF BELYASHI

October 07, 2019
We love our dough full of all types of fillings. Chebureki, dumplings, pierogies, manti area unit created with savory fillings. And bulochki – with sweet and that they area unit baked rather than cooked. 

EASY BEEF BELYASHI

Very enamored the within with a crisp outer shell and implausibly flavorous juicy meat filling. It’s total nutrient, however implausibly straightforward. 

To make the filling mix the bottom beef with pureed onions, season with salt and pepper and add sliced cilantro. Combine everything well, cowl ANd refrigerate for a minimum of 0.5 an hour.

EASY BEEF BELYASHI

INGREDIENTS :
Dough Ingredients:

  • 2 cups kefir
  • 1 tsp baking soda
  • 4 tbsp sunflower oil
  • 3½ cups flour
  • ½ tsp salt

Filling:

  • 2 tbsp fresh cilantro, finely chopped
  • ⅓ tbsp salt
  • 2 medium onions, peeled and pureed
  • 1 tsp freshly ground black pepper
  • frying oil (I used sunflower oil)
  • 1 lb ground beef or lamb

INSTRUCTIONS :

  1. To make the filling combine the ground beef with pureed onions, season with salt and pepper and add chopped cilantro. Mix everything well, cover and refrigerate for at least half an hour.
  2. To make the dough combine all the ingredients except the oil in the mixer bowl and knead on low speed until everything is combined, about 5-7 minutes. Gradually add the oil tablespoon at a time, waiting between each addition until everything is incorporated. After last oil addition knead the dough for 3 more minutes. Cover the dough and leave to rest for 20-30 minutes.
  3. Then transfer the dough onto a well-oiled surface like baking sheet and divide the dough into 14 equal pieces, forming the dough balls. Keep the hands well-oiled as well to keep the dough from sticking.
  4. Stretch each dough ball on the baking sheet using your hands to make 4,5 inch flat circles.
  5. Divide the meat filling into 14 equal meat balls and place in the centre of each dough circle. Each dough meat ball should be about 1-2 tablespoons of filling.
  6. Then gather up the sides of the circle, pinching them together. Leave the small hole in the centre. Press it slightly to release the air between the filling and dough.
  7. Heat a large non-stick pan or dutch oven over medium high heat with enough oil to cover half of the belyashi.
  8. Place 3-4 belyashi at a time in hot oil seam side down. It’s important not to overcrowd the pan, leaving some space between belyashi as they rise while frying.
  9. Reduce the heat to medium and fry until deep golden brown. Flip belyashi to the other side, reduce the heat to low and fry for another 4-5 minutes.
  10. Place on paper towels to cool slightly and enjoy! Try these easy beef belyashi with simple sour cream or your favorite garlic sauce and hot cup of tea.

Featured Post

VEGGIE QUINOA BABY BITES

Veggie Quinoa Baby Bites | A healthy and easy recipe perfect for baby led weaning, toddler & kid-friendly meals or snacks. They are als...