Culinary Arts, design, desserts, diet, dining, diy, food, health, lifestlye, Photography, Random Thoughts, recipes, savings, Writing

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

 

 

cooking, Culinary Arts, desserts, diet, dining, food, health, Life, lifestlye, Photography, recipes

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!

cooking, Culinary Arts, diet, dining, food, health, lifestlye, organic, Photography, recipes

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.

Art, cooking, Culinary Arts, diet, dining, food, health, lifestlye, Photography, recipes

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