Posted on Leave a comment

Pumpkin Scones with Maple-Cinnamon Glaze

I have been thinking about scones for weeks. Since I love the flavor of pumpkin and maple I thought I would combine the two and have one great scone.  You can definitely taste both the maple and pumpkin. These are perfect for any time: breakfast, snack, afternoon tea, or a “just because” treat. They would make wonderful home-baked gifts.

DSC_0035 5

Dry Ingredients:

  • 1/2 c maple sugar
  • 2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • 2 c paleo all-purpose flour
  • 6 tbsp cold vegan butter, cut into 1/2 inch cubes

In a medium bowl combine dry ingredients: maple sugar, baking powder, cinnamon, nutmeg, ginger, salt and flour. Whisk to thoroughly to combine.

Using a pastry blender cut butter into dry ingredients until mixture resembles a coarse meal.

Wet Ingredients:

  • 1/2 c pumpkin puree
  • 1  flax egg (1 tbsp flax meal/3 tbsp water)
  • 1/2 c almond milk

Mix together flax egg and set aside for about 15 minutes.

In a separate bowl combine wet ingredients.

Fold wet ingredients into dry. Form a disk about an inch thick. Wrap with plastic wrap and chill for 30-60 minutes.

Preheat oven to 400 degrees.Cut disk into 6 pieces. Place on a sheet pan lined with parchment paper. Bake until golden brown. 12-15 minutes. Let cool on baking sheet.

Maple – Cinnamon Glaze:

Mix together glaze ingredients

Drizzle glaze onto each scone. Place on a cooling rack and let glaze set.

Note: Store in refrigerator if you have any leftover.

Posted on 5 Comments

Roasted Brussel Sprouts, Cranberries and Butternut Squash

My house has been counting down to when cranberries will arrive at the grocery. Well, the time has come and I am a happy girl. This is such a pretty and colorful side dish. It has a little twist to the original I brought to you before. My original version is the top veggie dish on my website. The flavors of this new version work so well together, a little tart, sweet and hearty all in one bite, yum. This would make a beautiful veggie dish for the holidays. Scratch that, do not wait for the holidays, make it now. Cranberries are only in season for so long. You do not want to miss out on something this delicious.

DSC_0041

  • 16 oz. brussel sprouts, quartered
  • 1 c fresh cranberries
  • 12 oz. butternut squash, cubed
  • salt and pepper to taste
  • 2 tbsp maple syrup

Preheat oven to 400 degrees. Line a sheet pan with parchment paper.

Spread all vegetables on sheet pan. Add salt and pepper and stir.

Roast in oven for 20 minutes; stirring midway through roasting time. Vegetables should be fork tender. Remove from oven. Drizzle maple syrup over vegetables. Stir.

Serve. Eat. Enjoy.

Posted on Leave a comment

Lemon Zucchini Bars

This is a good recipe for that bumper crop of zucchini that you have no idea how to use. I like to use medium size zucchini so I do not have to peel the skins since they are more tender. If using large/giant zucchini you might want to peel the skins off and remove the seeds.

I love the slight fragrance and taste of lemon in this cake. It is just a hint, not overpowering. Who would think you would be eating a vegetable for dessert?

DSC_0032

  • 1 1/4 c maple sugar
  • 3/4 c coconut oil, melted
  • 3  flax eggs
  • 2 lemons, juiced, zested
  • 2 c grated zucchini ( squeeze out as much of the moisture as you can)
  • 2 c paleo all-purpose flour (see website)
  • 1/4 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp sea salt

Preheat oven to 350 degrees. Grease a 9x 13 baking pan.

In a large bowl, combine sugar, oil, eggs, lemon zest, lemon juice and zucchini.

In a separate bowl combine dry ingredients. Stir with whisk to incorporate dry ingredients. Add dry ingredients to wet and whisk together until well combined.

Pour batter into prepared pan and bake until an inserted toothpick comes out clean, about 35 minutes. Cut into squares.

Share. Eat. Enjoy.

 

Posted on 4 Comments

Plantain Tortillas

I have tried making different kinds of tortillas and they just did not hit the spot. These are amazing. I love the hint of sweetness from the plantain. My husband raved about these, wanting more. This recipe makes six small tortillas. Just right for two people.

DSC_0007 18

  • 1 large plantain, chopped
  • 3 tbsp aquafaba (liquid from canned chickpeas)
  • 2 tsp arrowroot
  • 1 tbsp garlic, minced
  • 1 tsp lime juice
  • salt and pepper

Preheat oven to 350 degrees. Line sheet pan with parchment paper, or use a silicone mat. Set aside.

Assemble all ingredients in a food processor and process. Process until everything is well combined and the plantain is creamed together with the other ingredients..

Pour six tortillas onto parchment paper/silicone mat lined sheet pan.  Bake in oven for 15 minutes.

Serve. Eat. Enjoy.

Posted on Leave a comment

Peach Broccoli Slaw

This recipe came by in a roundabout way. I got thinking about making tacos, which called for cabbage in the recipe. I thought I would make a little twist and use broccoli slaw. For ease and time I used bagged broccoli slaw, I recommend either making this early in the day or the night before. The extra time helps the flavors meld together. It is truly delicious. The slaw could be used in tacos, or just as a side. We have had it both ways.

DSC_0002 59

  • 1 bag broccoli slaw
  • 1 large peach, diced
  • 1 lime, zested, juiced
  • 1/2 – 3/4c sweet cashew cream
  • 1/2 c cilantro, roughly chopped
  • 1/2 tsp garlic, minced
  • salt and pepper

This is the exciting part. Once you have chopped, diced and minced your ingredients all you have to do is mix thoroughly. Chill.

Serve. Eat. Enjoy.

Posted on Leave a comment

Summer Bounty Salad

The name of this salad says it all. Fresh ripe peaches; burst in your mouth cherry tomatoes; and crunchy green beans all in one delicious place. Summer, all on one plate. There is hardly anything better than that. This salad is a flavor explosion in your mouth. Easy to put together also.

Earlier in the week I had made some pan seared green beans to go with another meal. Do not be afraid to mix things up and make your salads unique. Do you want to eat the same salad every time – Not me. Remember, the more color in your salad the more nutritious it will be for you. This salad serves two large portions.

DSC_0008 15

  • 1 heart of Romaine, chopped
  • 1/2 c green beans, cooked, chopped
  • 1 Pkg Beyond Meat Chicken Strips (optional)
  • 1 peach, chopped
  • 1 avocado, chopped
  • 1 c cherry tomatoes, halved
  • 2 tbsp sliced tomatoes

Start layering ingredients on two plates. Begin with the Romaine and work your way through the list of ingredients. Easy. Top with favorite vinaigrette.

 

 

 

 

 

 

 

Posted on Leave a comment

Peach Guacamole

I had all the fixings for guacamole and decided to give it a little twist. Fresh peaches takes this from ordinary guacamole to extraordinary. The peaches add a little sweet.

DSC_0002 53

  • 3 Haas avocados, diced
  • 1/4 large onion, diced
  • 1 tomato, diced
  • 1 peach, diced
  • 1 lime zested, juiced
  • pinch salt
  • 1/4 c cilantro, chopped

Combine all ingredients and stir thoroughly. Refrigerate for at least 30 minutes. Serve. Eat. Enjoy.

Posted on Leave a comment

Confetti Quinoa with Garbanzo Beans

Here is another Meatless Monday Recipe.Even though it is meatless it is protein packed by using quinoa and garbanzo bean (chick peas). This is one of my favorite meatless dishes because it is loaded with color and flavor. Oh yeah, nutritious too. It is a winner.

DSC_0002 52

  • 1/2 large onion, diced
  • 1 large red bell pepper, diced
  • 3 garlic cloves, minced
  • 1 zucchini, medium, diced
  • 1 yellow squash, diced
  • All-purpose seasoning (see website)
  • 1 lemon, zested
  • 1/2 lemon, juiced
  • 1 can garbanzo beans, drained and rinsed
  • 1 tomato, diced
  • 2 oz. baby spinach, chopped
  • 1 c quinoa, rinsed
  • 2 c vegetable broth

In a large dutch oven, over medium heat, add onion, red bell pepper and garlic. Sprinkle All-purpose seasoning over onion mixture and stir. Cook onion mixture until veggies have softened and onions are translucent. Add lemon zest and juice, scraping bits off the bottom of the skillet.

Add zucchini, squash, garbanzo beans, tomatoes and spinach. Sprinkle with more All-purpose seasoning. Stir well. Remove once all veggies have been heated through and set aside.

Add quinoa. Toast quinoa in pan for a couple of minutes. Add broth and cook until quinoa is cooked through. The quinoa will look like it has burst with little rings. Return veggies to quinoa and stir well.

Serve. Eat. Enjoy.

Posted on Leave a comment

Cucumber and Tomato Herb Salad

What I like about this salad is that it is fresh tasting, colorful and has a crunch. Down here in Florida we are in the height of our growing season. So while those up north are planning and preparing their gardens, we are enjoying ours now. It is wonderful. This is the easiest salad I think I’ve ever made. I served this with a pan seared chicken breast. Delicious.

DSC_0008 11

  • 1 cucumber, quartered, diced
  • 1 c cherry tomatoes, quartered
  • 3 large basil leaves, cut into strips
  • 1/2 c creamy herb dressing/sauce

Combine all ingredients and stir. Serve. Eat. Enjoy.

Posted on 3 Comments

Creamy Herb Dressing/Sauce

I initially made this sauce to go with salmon patties. However, it has taken on a life of its own. This makes a nice dressing for a salad, dip for veggies, and even a marinade for chicken. It is very versatile. This has become a staple in my refrigerator.

DSC_0003

Combine all ingredients and mix well. Chill for 30 minutes. Store in a a 8oz. mason jar with lid. Serve. Eat. Enjoy.