Ingredients: 6 big apples (yellow, less juicy, work best) Half pack of Phyllo Dough 1-2 tbs cinnamon 1-2 tbs nutmeg (optional) 1 TBS honey Handful of raisins (optional) Handful of walnuts (optional) Avocado or coconut oil spray (or 1/4 lb of melted butter for non-vegan version, to brush the dough sheets) Preparation: Peel, then shred
With inflation hitting the wild caught salmon prices pretty hard, I turned to my pantry to discover some cans of this delicious fish. So instead of baked salmon, I decided to make salmon patties. I used a 14 oz can, so I ended up with 6 patties. You will probably get 3 patties from a
I’m on day 12 of the reset diet and feel great! How can I feel great when I can’t have sugar, alcohol, coffee, dairy, egg or gluten? Well, I guess my body likes the stuff I can have, the good, clean, made from scratch food. I’ve been busier nowadays, with a lot of food planning,
I got this recipe from my student Jan, and she probably got it from her friend Chris, so not really sure who to give credit here. I adapted it just a bit, I really think you will enjoy it. Poblano peppers are mild and have thin skin. They can be substituted by green bell peppers.
Did you know that barley is an excellent source of molybdenum, manganese, selenium and magnesium and helps lower cholesterol and control blood sugar? Why “Gnarly Barley”? Because my kid decided it sounds funny! Here is a delicious recipe that I presented at the National Czech and Slovak Museum. Be aware: your kitchen will smell really good,
Here is one of my favorite fall recipes, using in season ingredients to help warm up your soul. 1 medium butternut squash or 2 smaller acorn squash 1 carrot 1 medium onion 1 stalk celery 1 zucchini (peeled) 2 tbs butter or olive oil (vegan option) Salt, pepper to taste ½ tsp cumin ½ tsp
I have to admit I am very proud of my garden. Although I can not take much credit for the early spring tiling and prepping, and even some planting, I do take good care of my garden afterwards. I learned that if I do not pick the goodies every other day, the zucchini and cucumbers
Ingredients: For the truffles: 2 cups pitted dates, coarsely chopped 1 cup boiling water 1 cup almond butter 2 tablespoons coconut oil 1 teaspoon vanilla extract ¾ cup coconut flour 3 tablespoons unsweetened cocoa powder For the chocolate coating: 5 ounces dark chocolate (70% cacao content or higher) cut into small pieces 1 teaspoon coconut oil
Ingredients: 1 cup unsweetened coconut or almond milk 3 Tbs chia seeds 1 tsp vanilla extract 1 mango or pear Preparation: Mix chia seeds and coconut milk in a container, stir until seeds are soaked, add vanilla. It will become gel like in about 15 mins, but it is best to cover and store in the
Ingredients: 2 large avocados – peeled, pitted, and cubed 1/2 cup unsweetened cocoa powder 1/2 cup sugar 2 tsp honey 1/3 cup coconut milk 1 tsp vanilla extract ½ tsp ground cinnamon Preparation: (10 min) 1) Blend avocados in food processor. 2) Add cocoa powder, sugar, honey, coconut milk, vanilla extract, and cinnamon and blend until