If you’re looking for the perfect vegan valentine’s day dessert, this is it! This chocolate orange avocado mousse for two comes together in 30 minutes and makes for the perfect dessert 🙂Vegan Chocolate Orange Avocado Mousse (for two) — Lifestyle of a Foodie
With the end of 2019 quickly approaching, I have fond memories that circle my mind daily. I would like to share that growing up Italian with immigrant parents, many people would make comments that it was like being in Italy when they entered our home. They were right!
However, I was very fortunate to have a family that invited and welcomed everyone into our home. With that we had many traditions that carried over from not only Italy but all over the world. The ethnicity did not end with Italians but with beautiful individuals from everywhere.
With the start of the New Year we believed that eating certain foods would bring luck, health, happiness and of course prosperity. A couple of foods to share with you that I distinctly remember eating on new year’s day were lentil soup and pork sausage or roasted pork. Lentils represent coins, wealth as well as health. Sausage or pork has an abundance of fat which symbolizes abundance and wealth. We also dark green, sautéed broccolini which also represented health and money. Finally, dried figs were served at our house, a sign of wisdom. My mother, Armida enjoyed serving the figs cut in half with a piece of walnut between the halves. Yummy!
Although regions of Italy and the world all celebrate differently, no matter where you are on the globe we all have traditions or perhaps they are fun superstitions. Find yours today and have fun with it for your family. However you celebrate, I wish you much joy and happiness!
Cheers to a Happy New Year!
Sunday Morning Banana Waffles
1 cup of Unbleached White Flour (can be substituted for Whole Wheat)
½ cup of Rolled Oats
2 teaspoons of Baking Powder
½ teaspoon of Cinnamon
¾ cup of Milk
¼ of Greek Vanilla Yogurt
1 teaspoon of Vanilla
1 large banana
2 Tablespoons of Avocado Oil (can be substituted for any oil)
Walnuts or Mini-Chocolate Chips
In a blender add rolled oats, milk, eggs, yogurt, vanilla, banana, oil and cinnamon, blend well. Add in baking powder for a quick spin. Pour batter into a bowl and finally stir in the flour without over mixing. If you would like the add-ins, when the batter hits the hot waffle iron I sprinkle them in as requested by my very distinguished kid’s tastes.
Additional sliced bananas on top with warm honey or maple syrup, whip cream with additional chocolate chips on top or simply eat them with your favorite syrup. Powdered sugar.
Today my choice is Huckleberry Syrup from Montana.
Happy Sunday! Today, I decided to make donuts for the kids. Super easy and a fun recipe that takes only minutes to make. If you do “nut” have a donut pan you can use a mini muffin pan too!
2 tablespoons of canola oil
1 large egg
1/2 cup of milk
1/2 teaspoon of pure vanilla extract
1/3 cup of unbleached granulated sugar
1/2 cup of whole wheat flour
1/2 cup of unbleached white flour
1 teaspoon of baking powder
1/2 teaspoon of salt
1/4 cup of unbleached granulated sugar
1 teaspoon of cinnamon
Preheat oven to 350 F. Grease your pan with non-stick cooking spray of your choice.
In a large bowl whisk together oil and egg until combined. Add the milk and vanilla until they have all come together.
Stir in the dry ingredients, until combined, do “nut” over mix. Fill your pans 3/4 full and bake about 8 minutes or until the donuts spring back.
While they donuts are baking, mix the cinnamon sugar topping in a plate.
Let the donuts cool about 5 minutes in the pan and roll or dip them in the cinnamon sugar.
Simple, fresh Sunday morning donuts! Enjoy… and please share this recipe and all of Creative Caribe’s creations with your friends and family!!!
Zucchini!!! YES…or NO, maybe way too much. It is great when it is in season and so fresh whether it is from a generous neighbor’s garden (thankful), your own garden, a local farmer’s market or grocery store near you please don’t forget to appreciate it, the season is short.
It seems like there is an overabundance for some people who have gardens, but in actually it is a very versatile and easy to utilize vegetable that can be incorporated into savory or sweet recipes with a mild flavor in my opinion.
So on this overcast Sunday morning, here is the recipe that I bring from my kitchen to yours:
Easy and Moist Zucchini Bread by Creative Caribe
1 1/2 cups unbleached all-purpose white flour
1/2 teaspoon of salt
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 packet of Dr. Oetker Vanilla Sugar
1/8 teaspoon of baking powder
3/4 cup of unbleached granulated sugar
1 1/2 teaspoons of vanilla extract
1/2 cup of Canola Oil
1 1/2 cups finely grated zucchini
Preheat oven to 350 degrees F (175 C). Non-greased glass loaf pan. Baking time is about 1 hour.
Sift together flour, salt, baking soda, cinnamon and flour.
Beat eggs, adding both granulated and vanilla sugar, vanilla and oil. Add the shredded zucchini. Finally, take the liquid and add it to the dry ingredients do not over mix. For me, I mix the entire recipe by hand so as to not over mix the batter which takes about 10 minutes total.
Please share the love (and zucchini if you have an overabundance) with your friends and neighbors by reposting this recipe!
With the change of seasons still upon us in different parts of the world, let’s remember to change it up and have some fun!
We sometimes get stagnate in the kitchen or at the table especially with the kids by constantly reminding of table manners and good eating habits. What if we said instead, let’s add some color to our worlds and play with our food?
This could go very bad or very good. Here is how we made it go very good at breakfast time recently. Make your favorite waffle or pancake recipe in whatever shape, perhaps offer a topping or several, many options of colorful fruits and berries. This is what we came up with…
Design and images produced by our two lovely little chefs! Any meal of the day is great because it engages your kids with what goes in their body and that should be a positive not a negative. It allows them to have some creative freedom and helps them learn that colorful foods are exciting and can taste great too. Whatever you do, have fun and enjoy the ride!
Hope your 2019 is off to a great start!
This is one of my favorite breakfast bread recipes. I paired it with some sliced oranges and brought it to my kid’s school on a Monday for a teacher treat!
Although quite simple, they seemed to enjoy it. What a great way to kick off someone’s week!
Cranberry Orange Bread
Makes one 9×5-inch loaf
2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons oil or shortening
1 egg, well beaten
2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped nuts (optional, I skipped)
Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts (if using). Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight.
Note: I add a teaspoon of cinnamon to give it a surprising spin!