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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.

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Add some coconut oil to your skillet…

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Fry to a slightly crispy outer texture…

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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).

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Peppered Pineapple Pork Chops

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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.

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Chop and add 1/2 of the sweet peppers.

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Layer on your pork chops. 

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

Bake at 425 for 1.15 hours. 

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Enjoy! 

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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.

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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.

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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. 

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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

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

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Fill each cookie cup with the Chobani mix. 

 

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Then add the final touch! Strawberries…

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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!

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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.

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Then prepare your veggies for sauteing.

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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.

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And an assorted mixture of seasoning to the veggies….

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

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And serve with a side of Old Navy beans…

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Don’t forget the wine!

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

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Peppercorn Garlic Rub Loin

 


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

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Slice the loin into 2 inch thick bits….

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

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Sautee in olive oil ….

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

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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. 

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Step 2: Add some pepper blend…

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Step 3: Toss in some turmeric…

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Step 4: How about some whole sweet peppers?

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Step 5: Maybe a touch of garlic…

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

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Step 7: And my favorite…Apple Cider Vinegar…

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

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Parsnips, Sprouts and Red Onion! Mmmm…..

Simmer the veggies in a separate pot…

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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….

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Then add your simmered veggies.

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Drizzle some teriyaki ….

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

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