This super easy and delicious recipe is a variation of a recipe my cousin made for Hannukahgiving (yes, I know that everyone else called it Thanksgivikah, but we had to come up with our own name)
- All you need a brussels sprouts, olive oil, and whatever you want to season it with
- Preheat oven to 400 F
- Cut the bottoms off all of the brussels sprouts and place on a baking tray
- Coat in oil and season – I used salt, pepper, garlic powder, and onion salt
- Put in the oven for about 20 minutes or until done. They will be done when the the color is rich (as shown above and starting to turn a little dark)
My lovely roommate, Andrea, decided to make a delicious granola tonight, which fits all the criteria for this blog, so she is letting me use the recipe!
Ingredients (don’t worry about being exact, these measures are flexible)
- 2 cups of raw old-fashioned oats
- 1/4 cup sunflower seeds (unsalted or slightly salted)
- 2 tablespoons of maple syrup (real stuff!)
- 1/2 tablespoon of agave
- 4 tablespoons of coconut oil
- 1/2 teaspoon of vanilla
- pinch of salt
- quarter cup of semi-sweet chocolate chips
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- Mix all ingredients in a bowl- if you prefer you can mix the wet and dry ingredients separately before mixing them together
- Put on a baking tray lined with tin foil
- Put in the over at 325 F for at least 25 minutes
- Let cool and enjoy- eat dry, with lactose-free yogurt, or lactose-free milk! (We had it with almond milk)
Note: feel free to put any ingredients you want in this besides flax seeds, which don’t cook well
It is cold outside- especially in my home state of Minnesota, where most schools do not have school tomorrow.
So for all of you staying warm inside, you should make this delicious, vegan, lactose-free, gluten-free bisque 🙂
- Butternut squash
- 32 oz of vegetable broth
- 3 carrots
- 2 onions
- 4 cloves of garlic
- salt, pepper, oregano, chili pepper, adobo to taste
- Cut up the squash, onions, garlic, and carrots and put in the pot with a little olive oil at a medium high heat for about 5 minutes
- Pour in the broth, put a lid on it and bring to a boil for 15-20 minutes or until the vegetables are soft
- Using an immersion blender, blend all the vegetables until smooth
- Season with salt, pepper, oregano, chili pepper, and adobo to your liking
- Serve, enjoy, and stay warm
Yes world of the bloggersphere, I have made dairy-free, lactose-free pizza and it tastes absolutely delicious!
- Pizza dough (I used store bought dough that had basil in it and was dairy free)
- Dairy free cheese (I used a cheddar, mozzarella blend by Go Veggie!)
- 2 mushrooms sliced
- chicken sausage
- 3 eggs
- 1 onion
- pizza sauce
How to create this wonder!
- Preheat the over to 475 F
- On a baking tray, spray Pam
- Stretch the dough to the desired size
- Put pizza sauce evenly on the crust
- Grill the onions in a frying pan until they are golden brown
- Evenly distribute the the onions, mushrooms and chicken sausage on the pizza
- Put as much dairy free cheese on it as you want!
- Place in the oven for 10 minutes
- Take out of the oven, add the eggs, try to make sure that they are evenly spread and try not to crack the yolks, but not the end of the world if they do break and put back in the oven for about 5 minutes
- Once the egg is cooked to your liking take out and top with arugula, let cool, cut and devour the goodness
Again onto the trying new breakfast foods kick!
This morning I made french toast for the first time, and it turned out deliciously!
- 2 eggs
- 1 1/2 tablespoons of sugar
- 1 tablespoon of cinnamon
- 1 tablespoon of unsweetened cocoa powder
- half tablespoon of vanilla
- 2 slices of bread (if you have challah, use that- unfortunately I didn’t, so I had to use regular bread)
- Put all the ingredients together in a bowl and whisk them together until fully blended
- Soak the bread in the batter for a few minutes
- Spray pam on a frying pan and then put it on medium-high heat
- Put the batter soaked bread on pan and let it cook until golden brown on each side (a little more tricky to tell because it’s coated in chocolate)
- Once both sides are fully cooked, put on a plate and serve with honey and jelly!
Now say that 5 time fast.
My apartment is overflowing with kitchen appliances, and that is NOT an understatement. One of the many appliances with have is a juicer, which I have come to really enjoy using.
This morning I made a delicious juice using a variety of fruits and vegetables in the fridge.
- 3 oranges
- 2 carrots
- 2 sprigs of celery
- a quarter size amount of ginger root
Put it all in the juicer, then mix it up and enjoy!
I was searching the interwebs for dairy-free breakfast options, because let’s face it- I’m a boring breakfast eater. Oatmeal, yogurt, eggs and toast- unless I’m going out to brunch, there isn’t much to my breakfast routine. I found this delicious recipe that uses two of my foods, eggs and avocados, and is incredibly simple.
The recipe comes from seriouseats.com and can be found here.
My cooking process was the same- though some of the ingredients were a little different
- one avocado
- two eggs
- lime juice
- seasoned salt, fresh ground pepper, garlic powder, and cajun seasoning to taste
- Preheat the over to 450 F
- Cut each avocado in half and remove the pit. Using a spoon, scrape out the center of each halved avocado so that it is large enough to accommodate an egg (about 1 1/2 tablespoons). Squeeze lime juice over the avocados and season with seasoned salt, cajun seasoning and garlic powder, then place on baking sheet. Break an egg into the center of each avocado, then season with pepper. Don’t worry if some of the white spills out as long as the yolk is intact.
- Put in the oven for 12ish minutes
- Remove from the oven and enjoy with salsa and toast!