Peggie's profile page
Recipes
Slow Cooker Mexican Chicken Recipe
By Peggie
Rub chicken breasts with oil and place in the bottom of your slow cooker
- 2 pounds chicken breasts
- 1 tablespoon olive oil
- 1/2 cup mild salsa (medium if you like spicy)
- 3-4 tablespoons brown sugar **
- 1 4 oz. can mild diced green chilies
- 1 14.5 oz. can diced tomatoes, drained
- 1 tablespoon chili powder
- 1 1/2 teaspoons salt
- 1 tsp EACH ground cumin, garlic pwdr, onion pwdr,
- 1/2 tsp EACH smoked paprika, dry oregano, pepper
- 1/2 teaspoon ground chipotle chili pepper (optional for more heat)
- 1 teaspoons liquid smoke
- Hot sauce to taste
GREEK CHICKPEA SALAD
By Peggie
Combine all the salad ingredients in a big bowl
- Salad
- Salad
- Salad
- 1 15 1 15 2 15 oz can of chickpeas (or 2 cups fresh)
- 1 15 1 15 2 15 oz can of chickpeas (or 2 cups fresh)
- 1 15 1 15 2 15 oz can of chickpeas (or 2 cups fresh)
- 1 1 1 cup cherry tomatoes quartered
- 1 1 1 cup cherry tomatoes quartered
- 1 1 1 cup cherry tomatoes quartered
- 1 1 1 cup cucumber chopped
- 1 1 1 cup cucumber chopped
- 1 1 1 cup cucumber chopped
- 1/4 1/4 1/4 cup kalamata olives halved
- 1/4 1/4 1/4 cup kalamata olives halved
- 1/4 1/4 1/4 cup kalamata olives halved
- 1/4 1/4 1/4 cup red onion chopped
- 1/4 1/4 1/4 cup red onion chopped
- 1/4 1/4 1/4 cup red onion chopped
- 1/2 1/2 1/2 cup fresh parsley loosely packed
- 1/2 1/2 1/2 cup fresh parsley loosely packed
- 1/2 1/2 1/2 cup fresh parsley loosely packed
- Dressing
- Dressing
- Dressing
- 2 2 2 tablespoons freshly squeezed lemon juice
- 2 2 2 tablespoons freshly squeezed lemon juice
- 2 2 2 tablespoons freshly squeezed lemon juice
- 2 2 2 tablespoons olive oil
- 2 2 2 tablespoons olive oil
- 2 2 2 tablespoons olive oil
- to and pepper to taste
- to and pepper to taste
- to and pepper to taste
VEGAN BANANA OATMEAL COOKIES
By Peggie
Vegan banana oatmeal cookies that are soft and chewy and packed with banana flavor
- 1/2 cup (112g) Vegan Butter
- 1/2 cup (100g) Brown Sugar
- 1/4 cup (50g) White Sugar
- 1 tsp Vanilla Extract
- 1/2 cup (125g) Mashed Ripe Banana
- 1 cup (125g) All Purpose Flour
- 1 and 1/2 cups (144g) Rolled Oats
- 1 tsp Corn Starch
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 3/4 tsp Ground Cinnamon
- 1/4 tsp Ground Cloves
French Blonde Cocktail
By Peggie
Shake all ingredients (except for garnishes) together in an ice-filled cocktail shaker for about 25 seconds, and th...
- 1/2 oz. Elderflower liqueur (we use St. Germain)
- 2 oz. Lillet Blanc
- 1 oz. dry gin (we use Broker's)
- 2 oz. freshly squeezed grapefruit juice
- 2 dashes of lemon bitters
- 1 spring of rosemary and 1 lemon rind for garnish
Knock ya naked brownies
By Peggie
Preheat oven to 350F degrees
- FOR THE CAKE:
- 1 box chocolate cake mix (I like Devil’s Food)
- 1 cup evaporated milk
- 1/2 cup (1 stick) butter, melted
- 2 cups semi-sweet chocolate chips
- FOR THE CARAMEL FILLING:
- 1 (11 oz.) bag caramels, unwrapped
- 1/3 cup evaporated milk
ONE POT VEGAN MAC & CHEESE
By Peggie
A creamy mac and cheese made in 10 minutes and in only ONE pot! This is the best recipe I have found thus far for a
- Sauce:
- 2 cups macaroni
- 3 cups water
- 2 tsp dijon mustard
- 1/2 tsp salt
- 1/4 to 1/2 tsp garlic powder (if you really like garlic add 1/2 tsp)
- 1/2 cup almond or soy milk
- 1/3 cup nutritional yeast
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 cup shredded vegan cheese
- pepper to taste
Blueberry Pound Cake
By Peggie
Allow butter and eggs to stand at room temperature for 30 minutes
- 1/2 cup butter
- 3 eggs
- 3 1/2 cups flour
- 2 tsp. baking powder
- 1/4 tsp salt
- 2 cups sugar
- 4 cups fresh blueberries
- 1 cup milk
CAULIFLOWER RICE STUFFED PEPPERS
By Peggie
Savory, simple, 10-ingredient stuffed peppers with cauliflower rice, black beans, smoky seasonings and salsa! A hea...
- CAULIFLOWER RICE
- 1 head cauliflower, grated into ‘rice’ (see method here)
- 1 Tbsp (15 ml) olive or grape seed oil
- optional: 3 cloves garlic, minced
- 1 cup (160 g) diced red, white, yellow or green onion (I recommend red)
- Pinch each sea salt and black pepper
- PEPPERS
- 4 large red, yellow or orange bell peppers, halved, seeds removed
- 1 15-ounce (425 g) can black or pinto beans, rinsed and drained (if unsalted, add additional salt to taste)
- 2/3 cup (~170 g) salsa, plus more for serving (very flavorful salsa, like Trader Joe’s Chunky Salsa)
- 2 tsp cumin powder, plus more to taste
- 2 tsp chili powder, plus more to taste
- 2-3 Tbsp (30-45 ml) lime juice
- 1/4 tsp each sea salt and black pepper, plus more to taste
- TOPPINGS optional
- 1 ripe avocado, sliced
- Fresh lime juice
- Hot sauce
- Cilantro, chopped
- Diced red onion
- Creamy Cilantro Dressing
- Chipotle Red Salsa (or your favorite salsa)
Cream Cheese Pizza Crust
By Peggie
Cycle 1 *The only modification to the recipe is in Cycle 1, use fat free cream cheese
- 1 (8 ounce) package cream cheese, room temperature
- 2 eggs
- 1/4 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/4 cup grated parmesan cheese
- Topping
- 1/2 cup pizza sauce (may need more to cover crust)
- 1 1/2 cups shredded mozzarella cheese
- toppings as desired
- pepperoni or ham or sausage or mushrooms or bell pepper, etc
BOLOGNESE PASTA
By Peggie
A quick & easy weeknight dinner idea! This vegan bolognese pasta is not only healthy but delicious and hearty as we...
- 1 tbsp oil
- 1 clove of garlic, minced
- 1 red bell pepper
- 2 medium carrots
- 6 button mushrooms
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 700 mL jar of marinara sauce
- 1 cup (approx half a can) full-fat coconut milk
- 2-3 tbsp nutritional yeast (optional, for cheesy flavour)
- 1 box (450 g) dry bowtie pasta