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
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!
To follow-up with the last post…sharing some more love and ideas!
These are my essentials for a stocked pantry. I don’t meal plan much anymore, instead I have embraced intuitive eating (eating specifically what my body craves that day) and it feels so right. Before, I used to feel hemmed in to whatever I had planned that day to eat. If I ended up feeling like […]
After a long unexpected hiatus…I hope everyone reading this had a wonderful healthy summer, creating memories, having fun and sharing love where ever your travels led you.
With the beginning of the academic year for most, life becomes busier and more chaotic for some. As we look ahead to our busy weeks, I thought the following article is a great reminder to many of us.
Do you start the week with the best of intentions to head to the farmer’s market or grocery store and buy, chop and prep all the produce? To get allll the nutrients from your fruits and veggies and radiate a healthy glow as you conquer the week?
You can sip on this Mango Lassi with Cardamom and Pistachio as a breakfast or Brunch or Lunch or Dinner. No Kidding. This can serve as either a protein packed delicious breakfast in the morning or a delicious dessert in a glass in the evenings. This world-famous drink is filled with probiotic from the Greek […]
¾ cups coconut oil
2 large eggs
¼ cup Honey
2 teaspoons of vanilla
1 teaspoon of cinnamon
½ teaspoon baking soda
¾ cup unbleached sugar (if you like sweeter cookies add an extra ¼ cup of sugar)
3 cups of rolled oats
1 cup of unbleached White flour
½ cup of whole wheat flour
½ cup of unsweetened cocoa
Preheat oven to 325 F °.
In a blender process the 3 cups of rolled oats, until you reach a consistency similar to flour. Add coconut oil, eggs, honey, vanilla and cinnamon, blend well. In a seperate bowl stir together sugar, cocoa, flour and baking soda. Add liquid from blender into bowl and mix either by hand or with a mixer until everthing is well combined. The cookie dough will be thick.
On a silicone mate or parchment paper drop 1 ½ inches of cookie dough about 2 inches apart. Bake for 12 minutes .
Makes approximately 36 cookies. Freeze and enjoy whenever you need a chocolatey wholesome snack.
If you are like me and your kids are still on holiday vacation, start their day with a little fun that’s simple.
Breakfast the first meal of the day, get them involved. We typically make pancakes once per week. Sometimes they are simple with just whole grain flour other times they may have fruit and chocolate chips in them.
For this particular activity I chose a simple recipe as follows:
1/2 cup of whole wheat flour
1/2 cup of white unbleached flour
2 teaspoons of baking powder
1/2 teaspoon of cinnamon
1 teaspoon of salt
1/2 teaspoon pure vanilla extract
1 egg, beaten
1 cup of 2 % milk or almond milk
2 Tablespoons of coconut oil
Mix all dry ingredients. Make a well in the middle and add all the liquids. Stir until smooth. Let rest a few minutes.
Heat a lightly oiled griddle or frying pan. Pour about a 1/4 cup for each pancake. Cook until golden brown. Set aside.
Grab some cookie cutters and whatever toppings your kids love chocolate hazelnut spread, jams, honey, peanut butter…you get the idea.
Let them cut away their shapes. Top and even sandwich them together for great morning activity to start the day out. Our kids help with the entire process but if you want to limit the mess have the stacks ready to go for when they wake up–Surprise!
The remaining scraps do not go to waste, they become breakfast!