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.
2 large eggs
1/4 teaspoon salt
1 cup flour
1 1/4 cups (or more) milk
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.
Peel and slice your avocado and bananas.
Add some coconut oil to your skillet…
Fry to a slightly crispy outer texture…
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).
Completely organic body butter, is actually insanely simple to make.
1 Cup Water
3 TBS Chamomile (Fresh or Dried )
1 Cup Coconut Oil (Unrefined, Cold Pressed, Organic)
Step 1 : Bring to a boil chamomile (about 3 TBS), with about 1 Cup water. It doesn’t have to be exact. The idea is to boil the chamomile to rapidly infuse it with the water. Then sift it using a few paper towels or cheese cloth. You’re not eating it, so use what you can to strain. It MUST be a fine strainer.
Hold onto the brown/yellow water. You’ll need about 3 TBS of the newly infused water.
Then add you infused water to your coconut oil. Simmer gently until the oil is melted.
Mix well. Freeze for 10 minutes. (Some people skip this step and just blend. However, I like the chamomile to be completely infused with the oil. Flavored, so to speak.)
During the freezing process, prepare your jar. I went with a simple DIY beaded jar. Once your butter is back to it’s ‘cold pressed’state; whip it, mash or simply spoon it in the jar. This part is all about consistency preference.
I prefer it thick. And it’s amazing on the legs and feet!
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)
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.
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.
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.
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!
With the filling is done, you can now prepare your cookie cups. Let them cool upside down, then put them in their serving dishes.
Fill each cookie cup with the Chobani mix.
Then add the final touch!Strawberries…
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.
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:
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.
Then prepare your veggies for sauteing.
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.
And an assorted mixture of seasoning to the veggies….
Saute the ingredients in both skillets, till done. I like my tofu, with a slight tan….
And serve with a side of Old Navy beans…
Don’t forget the wine!
As always, feel free to modify….the flavor is in the taste buds of the beholder.