Almond Cake with Orange Glaze

I love anything that has a delicious almond taste! This is a very moist cake that can be served for dessert or a tea party!

Recipe

5 ounces almond paste (about 3/4 cup), grated

1 1/2 cups organic sugar

1 stick butter, room temp

4 large eggs

1 teaspoon orange zest

1 teaspoon vanilla

1/2 cup sour cream

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon sea salt

Glaze

1 cup powdered sugar

Juice of one orange

Preheat the oven to 325 degrees. Grease a loaf pan or 10 inch round pan. In a large electric bowl fitted with a paddle attachment mix together the almond paste and butter. Add the sugar, orange zest, eggs and vanilla. Beat for 5 minutes until mixture is fluffy and white. Add the sour cream. In a small bowl whisk together the flour, baking powder and salt. Add the dry ingredients to the electric bowl. Mix until just combined and pour into prepared baking pan. Bake for 35 minutes if using a round pan or 50-55 minutes if using a loaf pan. Let cool in pan for 10 minutes and remove gently onto a wire rack. Make the glaze by mixing 1 cup powdered sugar and the juice of one orange in a small bowl. If too thin add more sugar. Drizzle on cake once cooled slightly. Enjoy.

August 5, 2016

Chicken Fettuccine Alfredo

Not a fat free meal at all, but simple, fast and really tasty! Serve with a big salad to justify all those extra calories!

Recipe

2 chicken breasts, grilled and chopped

1 lb fettuccine noodles, cooked

For the Sauce:

1 stick butter

1 (8 oz. pkg) cream cheese

2 cups heavy cream

1 teaspoon garlic granules

1/2 cup Parmesan cheese

salt and pepper to taste

Melt butter and cream cheese in a medium saucepan over medium heat, whisking until smooth. Add the cream and garlic. Bring to a boil, turn down heat and simmer stirring occasionally while cooking chicken and noodles. Add the Parmesan cheese once the sauce is off the heat. Add salt and pepper to taste. Pour over noodles and chicken. Serve warm with a big green salad.

August 5, 2016

My Favorite Summer Breakfast… or Lunch

I love fresh eggs, basil and tomatoes all from my own backyard! This meal is filling, packed with protein and has amazing flavor!

Recipe

1 Ezekiel Sprouted Whole Grain English muffin, toasted and buttered or with avocado slices

2-3 eggs scrambled with onion powder, sea salt, pepper and a little mozzarella cheese

2 tablespoons chopped fresh basil

1/2 cup grape tomatoes, cut in half

August 5, 2016

Quinoa Black Bean Bake

This recipe makes for a nice appetizer at a gathering or main dish at home! Serve with organic tortilla chips.

Recipe

1 cup quinoa, cooked

1 lb. ground turkey (optional)

1 medium onion, chopped

2 large green bell peppers, chopped

1 teaspoon ground cumin

1 teaspoon chili powder

4 cloves garlic, minced

1 cup frozen or fresh corn

1 (15 oz.) can black beans

1/2 cup chopped cilantro

4 cups shredded sharp cheddar cheese, divided

Preheat oven to 350 degrees and grease a 9 x 13 baking dish, set aside. Cook quinoa in a rice cooker or stove top with 2 cups water. In the meantime cook ground turkey in a large dutch oven until browned. Add the onions, peppers, garlic, cumin, chili powder and salt and pepper until vegetables are softened. Take off the heat and add the quinoa, corn, black beans, cilantro and 2 cups cheese. Transfer to a greased 9 x 13 baking dish, top with remaining cheese and bake for 15-20 minutes until cheese is melted and bubbly. Serve with tortilla chips.

August 5, 2016

Oatmeal Protein Pancakes with Fruit Sauce

We make these at our house at least once a week for breakfast. You don’t need a food grinder to grind the oatmeal, a blender will do. We love using blended fresh/frozen fruit instead of sugary syrup. It definitely makes it a healthier breakfast!

Recipe

3 cups regular rolled oats, blended

1/2 cup natural plant or whey protein powder

2 tablespoons coconut sugar or brown sugar if you like

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

2 cups water or milk

1 egg

3-4 tablespoons melted coconut oil

Whisk all fry ingredients together first in a large bowl. Add the water, oil and egg. Heat up your griddle and cook on a greased surface. For the sauce we like to blend together 1 cup water, 1 banana, 1/2 cup applesauce, handful of frozen peaches and a handful of frozen strawberries. Enjoy!

August 5, 2016November 11, 2019

Rich Chocolate Brownies

I’m a bit of a food snob, especially when it comes to homemade brownies! They have to be dense, rich and full of flavor for me to eat them. These definitely meet those requirements! Serve them with fresh berries and ice cream!

Recipe

10 tablespoons butter, room temp

1 1/4 cups organic sugar

3/4 cup plus 2 tablespoons dutch process cocoa

1/4 teaspoon sea salt

1 teaspoon almond extract

2 large eggs

1/2 cup all-purpose flour

2/3 cup pecans or chocolate chips (optional)

Preheat oven to 325 degrees. Grease an 8 inch baking dish with cooking spray and set aside. You can also line your baking dish with parchment or foil as a sling for easier removal.

Place the butter, cocoa, sugar and salt in a small sauce pan. Melt and stir on low heat until combined. Remove from heat and stir in almond extract. Stir in eggs once it has cooled a bit and then beat well. Fold in flour, nuts and chocolate chips if using. Pour into prepared baking dish and bake for 20-25 minutes. Make sure the center of the brownies are done. Cool completely and cut into squares. Enjoy!

August 3, 2016

Mango Mint Chicken Salad with Creamy Avocado Dressing

This flavorful salad is a healthy and delicious spring/summer meal for the family or a gathering!

Recipe

Marinate 4 chicken breasts for at least 2 up to 24 hrs in:
1/2 cup good olive oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
Salt and pepper to taste

Grill chicken when ready

For the dressing blend together:
1 cup extra virgin olive oil
1 mango, peeled and pitted
1/4 cup fresh cilantro
1/4 cup fresh mint
1 teaspoons curry powder
1 tablespoon white wine vinegar or juice of 1 lemon
2-4 tablespoons honey
Salt and pepper to taste

For the salad
2 ripe avocados, sliced
1 peeled and sliced mango
1/4 thinly sliced red onion
As much spring mix as you want to use
Chopped basil as a garnish

August 3, 2016August 3, 2016

Lavender Lemonade

You would be surprised at how good this refreshing drink tastes if you haven’t tried it before! I love Costco’s organic lemonade for this recipe!

Recipe

Make a strong lavender tea by placing 1 tablespoon dried lavender buds into a mesh tea ball or muslin satchel. Set aside and boil 1 cup water, remove from heat and allow the mesh ball filled with the herb to steep in the hot water for 20-30 minutes. Pour the tea into a half gallon of your favorite lemonade and serve over ice. Enjoy!

August 3, 2016

Fresh Basil Pesto

Nothing says summer like homemade fresh basil pesto! I love to make mine with almonds instead of pine nuts because it tastes better and is a whole lot cheaper! I use it on sandwiches, appetizers, in soups and pasta!

Recipe

1 cup raw almonds

1 – 2 cups good quality olive oil

4 cups fresh basil

1 cup Parmesan cheese

Juice of 2 lemons

1-2 cloves garlic

Sea salt for taste

In a food processor blend the almonds until it becomes fine meal. Add 1 cup olive oil and the basil. Check the consistency and add more oil if too thick. Add the Parm, lemon juice, garlic and salt. Taste and check to see if more salt or oil is needed.

August 3, 2016

Rustic Plum Tart

It’s that time of year when the fruit is in season! I love a good dessert, especially if I can use what I grow! This tart is so simple to make and very tasty!

Recipe

For the Crust:

1 cup all-purpose flour

1/4 cup yellow corn meal

1/2 teaspoon sugar

1/2 teaspoon sea salt

1/2 cup cold butter, cut into small pieces

In a food processor blend the flour, corn meal, sugar and salt. Add the butter and pulse until mixtures resembles coarse meal. Add/pulse about 2-4 tablespoons cold water until just combined. Wrap dough in plastic and chill for 30 minutes.

For the Filling:

1 1/2 lbs. black or red plums, pitted and sliced into 1/4 inch thick pieces (about 6 plums)

1/2 cup sugar

1 tablespoon flour

Mix ingredients together in a bowl. Roll dough out into a circle shape about 1/4 inch thick on a well floured surface. Place plum mixture in the center and start to roll the edges in, overlapping as you go, allowing the center to stay open. Carefully, with a large spatula transfer the pie onto a rimmed cookie sheet lined with parchment paper. Put back into the fridge and heat the oven to 400 degrees. Just before baking sprinkle pie with sugar and cinnamon if desired and cook for 45 minutes. Allow to slightly cool and serve warm or at room temp with whip cream or ice cream!