Avocado Banana Crepes

This simple recipe is fantastic! I just made them this morning and I’m still gorging on them as I type. I had an avocado that I needed to use up. Crepes are the go-to for any extra fruits and veggies.

INGREDIENTS


2 large eggs

1/4 teaspoon salt

1 cup  flour

1 1/4 cups (or more) milk 

Melted butter

1 Avocado

2 bananas

*Coconut Oil


INSTRUCTIONS

Mix eggs and salt in large bowl.Whisk in flour, then 1 1/4 cups milk.  Let stand 1 hour.

(Add more milk by tablespoonfuls to batter to thin if needed).

Heat skillet over medium-high heat. Add coconut oil.

Pour 1/3 cup batter into skillet and swirl to coat bottom evenly.

Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds. Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.


Topping!

Peel and slice your avocado and bananas.

16105802_1396070783760698_6313065485669827972_n

Add some coconut oil to your skillet…

16142997_1396071123760664_1537844193375913518_n

Fry to a slightly crispy outer texture…

16143133_1396071400427303_3206139720022990169_n

Add to your crepes and enjoy! (If you want it sweeter, go ahead and add sugar to the frying pan or sprinkle directly on the crepes).

16114247_1396070247094085_7173261573435353794_n

 

 

Advertisements

Peppered Pineapple Pork Chops

15965575_1386006808100429_8078582050308705587_n

INGREDIENTS


  • 6-8 Chops
  • 7-8 Sweet Peppers
  • 1 Large Pineapple
  • Seasoning

 

TOOLS


  • Veggie Knife
  • Large Glass Baking Dish

 

Preheat oven to 400

Peel, slice and add first layer of pineapple.

15977670_1386029754764801_5240515471660613402_n

Chop and add 1/2 of the sweet peppers.

15977453_1386030048098105_5010007598372515592_n

Layer on your pork chops. 

15941290_1386030191431424_3548369857186764821_n

Continue layering. Add more pineapple and sweet peppers.  Sprinkle with your favorite seasonings.15966183_1386030371431406_9034298656562141496_n

Bake at 425 for 1.15 hours. 

16003266_1386058304761946_640833727295003164_n

Enjoy! 

Chobani Cookie Cups

 

These tart little appetizers are perfect for Super Bowl Sunday. Combing chocolate, strawberry, cookies, peanut butter and Chobani yogurt….they pack quite the kick. And they honestly don’t take that long to make.

What you will need:

  • 1 Cup Chobani Vanilla Yogurt
  • 1/2 Cup Peanut Butter
  • 1 TSP Cocoa Powder
  • Chocolate Chip Cookie Dough (chilled)
  • Fresh Strawberries
  • Mini-Cupcake Tin

The yogurt needs to be Chobani. The reason for this, is consistency. Chobani yogurt is thicker. Most yogurts are watery and have more of a ‘globule’ feel. The problem with watery yogurt comes in to play, when the cookie cups grow soggy. So avoid that.


 

Begin with preparing your cookie dough. You can make the dough or buy ready made dough, either will work, but make sure it’s been chilled.

Start by filling a mini cupcake tin with cookie dough. Grease the tin if your cookie recipe requires it.

12670276_1090153647685748_1626094134217657125_n

Bake  according to cookie recipe. Do not over cook. Towards the end, push down gently on each ‘muffin’ shaped cookie. This creates a slight pit.

12644881_1090153561019090_720055523460690923_n

While the cookie cups are baking, prepare the topping. 1/2 cup of peanut-butter, 1 cup of Chobani Vanilla Yogurt, 1 tsp. cocoa powder. 

12654274_1090153591019087_7449426629894984858_n

I used a NutriBullet to mix, but mixing with a spatula will work just fine. If you decide to use a NutriBullet, know that it will be quite thick, but do not add anything else. Thick is KEY!1382339_1090153571019089_2298197039919357125_n

12643022_1090153527685760_1586636238203232373_n

With the filling is done, you can now prepare your cookie cups. Let them cool upside down, then put them in their serving dishes.

12651078_1090153504352429_281639543452419003_n12647237_1090153544352425_2157045535006117780_n

Fill each cookie cup with the Chobani mix. 

 

12654171_1090153447685768_3170847438681487313_n.jpg

Then add the final touch! Strawberries…

12644740_1090153451019101_2477801927197082146_n

This is honestly, one of my favorites. They appear to be so complicated, and yet they’re very simple. My family loves them and it never takes them long to finish off a batch. As always, feel free to modify. I could certainly envision this recipe with oatmeal raisin cookies and a blueberry topping. Check here for more  Chobani recipes.

Thanks for stopping by!

Vegetarian Tofu with Bok Choy and Portabella

As I walked through the market this morning, I was oddly pulled toward the tofu. Seriously…I HAD to have it! And I’m not even a big tofu eater. I am however a huge veggie eater. So naturally, it stands to reason that every now and then, I’ll throw in the assorted vegetarian recipe.

Today’s recipe (and I just got through eating it….fabulous), is Vegetarian Tofu with Bok Choy and Portabella  (Which BTW: Websters Dictionary spells both ways…Portobella or Portabella, or considers one version to be the variant of the other ).

What you will need:

Tofu

Bok Choy

Green Onions

Cocktail Onions

Olive Oil

Portabella Mushrooms

Balsamic Vinegar

Italian Seasoning

Garlic Salts

Navy Beans (optional)

And if your feeling frisky ~ a glass of red wine….


 

Start by cubing your tofu. In the past if any holiday was near, I’d shape the tofu to fit. One year instead of cubing, I cut heart shapes. It’s up to you.

12493876_1082468411787605_2084299670120770643_o

Then prepare your veggies for sauteing.

12471762_1082468601787586_2553761854838483475_o

12484820_1082468771787569_6359349360289092227_o

And using two different skillets, saute both the tofu and the veggies in balsamic vinegar and olive oil. This would be the time to add your seasonings. I’m rather fond of garlic and I add it to everything. But add what you want. I also added some cocktail onions to the tofu skillet.

12469540_1082469731787473_4252323197905590454_o

And an assorted mixture of seasoning to the veggies….

12466163_1082469118454201_1795963915424189414_o

Saute the ingredients in both skillets, till done. I like my tofu, with a slight tan….

12493947_1082469421787504_4856441702592962014_o

And serve with a side of Old Navy beans…

12484688_1082470158454097_3058741166210383454_o

12401986_1082469961787450_1518213718857365948_o

Don’t forget the wine!

12492021_1081916161842830_9007412279556382233_o

As always, feel free to modify….the flavor is in the taste buds of the beholder.

Peppercorn Garlic Rub Loin

 


Start with a heavily rubbed pork loin. Garlic, Vinegar, Oil, Salt and Peppercorn

12419172_1078552758845837_7609690980252027941_o

Slice the loin into 2 inch thick bits….

1269314_1078552958845817_862881236485454190_o

Add cocktail onions and vinegar soaked cauliflower, carrots and peppers…

12465869_1078553118845801_1054880668820919104_o

Sautee in olive oil ….

Serve with a simple garnish: Bok Choy, Tomato, Small Green Onion, Capers and Pimento…

12484618_1078564155511364_7627302382137710594_o

12484804_1078574822176964_8951431989630039414_o

12495963_1078575035510276_8473170837736288265_o

12466039_1078576138843499_7365342816598284379_o

Simmering Chicken Marinade and a Veggie Side: All-In-One

Marinade always seems to taste better, the deeper it penetrates the food. So it stands to reason, simmering helps to permeate every little poultry pore, when it comes to chicken.

Step 1: Add chicken bits (legs, thighs, etc…), to a large pot. 

12295232_1053639034670543_3974915901428410755_n

Step 2: Add some pepper blend…

12243377_1053639748003805_5974621432003811012_n

Step 3: Toss in some turmeric…

12289602_1053639448003835_493294103538934507_n

Step 4: How about some whole sweet peppers?

12249699_1053640001337113_6902276346338393383_n

Step 5: Maybe a touch of garlic…

12278708_1053640264670420_2905458903597029910_n

Step 6: We’re on a roll! Pop in some capers…

12249930_1053640538003726_8281668575813706800_n

Step 7: And my favorite…Apple Cider Vinegar…

12289562_1053640774670369_886719327702213833_n

Allow the marinade to simmer, and prepare the vegetables….

12246897_1053651364669310_7222418623847643909_n

Parsnips, Sprouts and Red Onion! Mmmm…..

Simmer the veggies in a separate pot…

11998899_1053658524668594_6242274477811350914_n

After thoroughly simmering the chicken bits, drain the fluid, keeping the sweet peppers and tiny bits. Throw it all in a roaster…don’t forget to put the rack in, for proper drainage….

10984031_1053659124668534_2946965173238649366_n

Then add your simmered veggies.

11219442_1053659881335125_6940573912981725247_n

Drizzle some teriyaki ….

12250146_1053670314667415_7881809097607365715_n

Set to 350 and bake till chicken is done. (Keep a lid on the roaster, for optimum juiciness).

12289697_1053678037999976_3460365297697473318_n

And go nuts! I’m not gonna lie…this meal was fabulous!

 

 

Baking with a Convection Oven

We recently purchased a convection oven and just for the sheer blissful hell  of it, I thought I’d bake a cake…

12295407_1053677811333332_1264742966253808538_n

Yes…that’s a lovely dripping marshmallow topping…..

And here’s the steps… in pictures…..

11201833_1053619954672451_8610286644489157480_n12279232_1053623231338790_8943665726456298164_n

12239602_1053635821337531_8774072750097248215_n

12239719_1053635868004193_3323326641289198177_n

12250150_1053642498003530_2170831081811709040_n

12295380_1053644968003283_2972817609937111649_n

12279210_1053644538003326_5282270596211775740_n

12239559_1053661608001619_5990297004676626054_n

12250174_1053669474667499_6586563355160552771_n

12295407_1053677811333332_1264742966253808538_n

 

Cheese, Meat and Biscuits: Don’t forget the taters!

1011059_984313124936468_1020087429084439896_n

After spending a majority of the day at the waterpark, the kids came home with a need to feed! 

This recipe is tried and true. Many have modified it and odds are your mother has made it. One tip: If you have it, add some flax. Use a coffee grinder to maximize digestion. I add flax to almost everything, so I can assure you…it can be done. Mix it in with the potatoes in this particular recipe.

Unground Flax Seed

Unground Flax Seed


Ingredients:


Freshly made mashed potatoes. I prefer them from scratch, but if need be, use the boxed variety.

Fresh chopped potatoes. Boil, Mash, Add Milk and Butter (Flax is optional)

Fresh chopped potatoes. Boil, Mash, Add Milk and Butter (Flax is optional)


Cooked Ground Beef

Brown in a Skillet

Brown in a Skillet


Mushroom Soup: Add milk to thin.

11055374_984313271603120_9207228773538768328_n


Start by layering your basic ingredients:

11140388_984313234936457_9199586597410539662_n

Mix the cooked ground chuck with the mushroom soup mix. Spread evenly over mashed potatoes.

11742860_984313214936459_3355240043919214271_n


Add a layer of Velveeta Cheese

11701122_984313191603128_9215267985000342211_n

For the topping, basic biscuit mix or tube biscuits work just fine.

11141180_984313258269788_7891909690834575511_n

Place the unbaked biscuits as so:

11745579_984313288269785_5208837866485385460_n


Since every ingredient but the biscuits are already cooked, the casserole only needs to be cooked as long as the biscuits require. In most cases, it’s at 375 degrees for 15 minutes.


1011059_984313124936468_1020087429084439896_n


Simple, quick and filling: As always, feel free to tweak!

One idea could be to mix in some fresh garden herbs…..

I harvested these fresh from the garden this morning.

I harvested these fresh from the garden this morning.


Have a fabulous day!

Ravings of a tea hugger…

HOMEFREEKIDS.COM

10420022_890932840941164_4211399692322264302_n

I’m a huge tea hugger! I’ve tried tea after tea…after tea…. There’s just something about tea. I think it’s the ‘possibilities’. Plants are mother nature’s paint brushes, the emotions invoked are the strokes and the human mind is the canvas. You know how a scent can trigger a memory? Having grown my own chamomile for years now, chamomile tea triggers a flood of tiny snap shots. Spring seeding, the children screaming as they jump through the sprinkler, Miss. Kitty shading herself below the cabbage heads….tea has that power over me.

Last summer,  I spent endless hours perfecting dandelion tea. My other addiction, being the library, led me to a rather large collection of books on edible weeds. The countless dollars spent poisoning those darn things….who knew? They’re edible. And I’ve tried just about every plant concoction on the planet. I’ve had snap dragons on my salad…slightly bitter, but that particular…

View original post 132 more words

Teeny Tiny Ambrosia Coconut Brownies

One of my favorites, so I’m reblogging it.

HOMEFREEKIDS.COM

Perfect for tea parties or just for when you feel like being ‘teeny tiny’. Tonight was my ‘teeny tiny’ me time.  That and I’m still trying to come up with quick little treats for next weeks party.

To start, find your favorite brownie recipe. 

10155338_891966897504425_1281651450152203759_n

I went with an oldie but goodie.

1/2 c. melted butter

1 c. sugar

1 tsp. vanilla

2 eggs

1/3 c. unsweetened cocoa

1/2 c. flour

1/4 tsp. salt

1/4 tsp. baking powder


Directions

Greese and flour a cookie sheet…yes, it must be a cookie sheet. A small brownie pan will cause the brownies to be too thick for the purposes of this recipe. We want ‘teeny tiny’. Add sugar, eggs and vanilla to the melted butter. In a separate bowl, mix the dry ingredients: cocoa, flour, salt and baking powder. Spread onto cookie sheet…but not to the edges! It’ll find it’s way there on it’s…

View original post 176 more words