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Heavenly Carrot Cake Baked Oatmeal

Heavenly Carrot Cake Baked Oatmeal

By

Preheat oven to 375F and lightly grease a 10-cup/2

  • 2 1/4 cups rolled oats, certified gluten-free if necessary
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine grain sea salt
  • 1 1/2 cups lightly packed shredded carrots
  • 2 1/2 cups unsweetened almond milk (or non-dairy milk of choice)
  • 1/3 cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons freshly grated ginger (or try 1/2 tsp ground ginger)
  • 1/4 cup raisins
  • 1/2 cup chopped walnut halves.
4/5 (7 Votes)

Grape - Orange - Apple Juice

Grape - Orange - Apple Juice

By

Juice, pour over ice and enjoy

  • 2 Cups Purple Grapes
  • 2 Oranges (peels removed)
  • 1 Apple
4.4/5 (29 Votes)

Cake - Olive Oil w/Blueberries

Cake - Olive Oil w/Blueberries

By

Special equipment: 9-inch springform pan Preheat oven to 350 degrees F

  • For the cake:
  • 3/4 cup extra-virgin olive oil, plus extra for brushing
  • 5 large eggs separated, plus 2 additional whites
  • 3/4 cups sugar
  • 1 Meyer lemon, zested
  • 1/2 cup sweet sherry (recommended: Vin Santo)
  • 1 cup all-purpose flour
  • Pinch salt
  • For the topping:
  • 1 pint blueberries
  • 1 Meyer lemon, zested
  • 1/2 cup sugar
  • 1 cinnamon stick
  • 1/4 cup water
  • 1 pint mascarpone
4.8/5 (5 Votes)

Salad - Crab Salad

Salad - Crab Salad

By

Home made recipe Calories 341 Total Fat 5

  • 1 Cup Elbow Macaroni
  • 3 oz Imitation Crab Meat
  • 1/2 Cup Celery, chopped
  • 1/4 Cup Red Onion, chopped
  • 1 Tbsp + 1 tsp Fresh Dill Weed, chopped
  • 2 Tbsp Light Mayonnaise
  • 1 Tbsp Red or Cider Vinegar
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Water
  • 1/4 tsp Pepper
  • 1/2 tsp Salt
0/5 (0 Votes)

Dessert - Pumpkin Gingerbread Trifle Recipe

Dessert - Pumpkin Gingerbread Trifle Recipe

By

Prepare and bake gingerbread according to package directions, using two greased 9-in

  • 2 packages (14-1/2 ounces each) gingerbread cake mix
  • 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
  • 3 cups 2% milk
  • 1 can (29 ounces) solid-pack pumpkin
  • 1/2 cup packed brown sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
4.5/5 (19 Votes)

Salad - Thai Style Quinoa

Salad - Thai Style Quinoa

By

To cook quinoa: Rinse quinoa well in mesh strainer

  • 3/4 Cup uncooked quinoa
  • 1 1/2 Cup chicken or vegetable broth
  • 2 Cup red cabbage (shredded)
  • 1 Cup carrots (shredded)
  • 1 red bell pepper (diced)
  • 1/2 red onion (diced)
  • 1 Cup cilantro (chopped)
  • juice from 1 lime
  • 1/2 Cup cashew halves or chopped peanuts
  • 1 Cup peanut butter
  • 1 Tablespoon honey
  • 2 teaspoon freshly grated ginger
  • 3 Tablespoon soy sauce
  • 1 Tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon Olive Oil
  • ________________________
  • SERVES 2
  • 1/4 Cup uncooked quinoa
  • 1/2 Cup chicken or vegetable broth
  • 2/3 Cup red cabbage (shredded)
  • 1/3 Cup carrots (shredded)
  • 1/3 of a red bell pepper (diced)
  • 1/6 of a red onion (diced)
  • 1 Cup cilantro (chopped)
  • juice from 1/3 lime
  • 2 Tablespoon + 1/2 teaspoon cashew halves or chopped peanuts
  • 1/3 Cup peanut butter
  • 1 teaspoon honey
  • 2/3 teaspoon freshly grated ginger
  • 1 Tablespoon soy sauce
  • 1/3 teaspoon rice vinegar
  • 1/3 Teaspoon sesame oil
  • 1/3 teaspoon Olive Oil
4.5/5 (8 Votes)

Reboot Spiced Peach Pear Juice

Reboot Spiced Peach Pear Juice

By

This juice is a great dessert juice or a fruity start to the day

  • Substitutions:
  • 2 peaches
  • 1 large pear
  • 2 yellow carrots (or any variety of carrots)
  • 1 cup of green grapes (optional – for an extra sweet taste)
  • 1 ″ piece of ginger
  • Pinch of cinnamon, nutmeg and clove powder
  • Peach – nectarines, pears, apple, plums
  • Yellow carrot – purple or orange carrot, sweet potato, butternut squash (pumpkin)
  • Pear – nashi or asian pear, apple, celery root
  • Green grapes – apple, celery root
  • Ginger – powder ginger if fresh is not available
4.4/5 (17 Votes)

Dip - Kale - Pistachio Pesto Dip

Dip - Kale - Pistachio Pesto Dip

By

1. Wash kale and basil, Rip kale and basil leaves of off stems

  • 1 handful of kale (Tuscan cabbage)
  • 1 handful of basil
  • 1 Tbsp. pistachios, shelled
  • 2 cloves garlic
  • 1/2 cup/118 mL olive oil
  • 1/4 cup/59 mL water
  • 1/4 teaspoon sea salt, more to taste
  • 1/2 teaspoon fresh ground black pepper, more to taste
4.7/5 (21 Votes)

Soup - French Onion Soup

Soup - French Onion Soup

By

In a heavy bottomed Dutch oven or large saucepan, melt the butter over medium-low heat

  • 2 tablespoons butter
  • 4 yellow onions (about 1 3/4 pounds), thinly sliced with the grain to hold their shape
  • Kosher salt and freshly ground black pepper
  • 1 teaspoon flour
  • 1/2 cup dry red wine
  • 1 tablespoon chopped fresh thyme
  • 1 bay leaf
  • 1 teaspoon lemon juice
  • 2 cups beef stock
  • 2 cups chicken stock
  • 1/2 cup grated Swiss
  • 1 tablespoon grated Parmesan
  • 4 (1-inch thick) baguette slices, cut on the bias
4.6/5 (38 Votes)

Spiced Up & Stacked Pumpkin Butter Pancakes For One

Spiced Up & Stacked Pumpkin Butter Pancakes For One

By

See pumpkin butter recipe here

  • 1/2 cup stone ground Kamut flour (or flour of choice)
  • 3/4 cup almond milk
  • 1 tbsp baking powder
  • 1/2 tsp vanilla bean paste or 1 tsp pure vanilla extract
  • 3/4 tsp cinnamon + dash of nutmeg + dash ginger
  • 1/2 tbsp sugar
  • Pinch sea salt
  • 1 tbsp coconut oil, melted
  • Pecans
  • Homemade Pumpkin Butter
0/5 (0 Votes)