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Recipes
Bread - Quick - Blueberry Banana
By BlueSchmoo
Uses Yogurt & banana for moistness 12 Servings Calories 142
- 1 1/2 cups whole wheat pastry flour + 3 Tbsp
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup brown sugar
- 3 large ripe bananas
- 1 tsp vanilla
- 2 eggs
- 1/2 cup Greek yogurt
- 1 cup fresh (or frozen, thawed) blueberries
Vegan - Dessert - No Bake Elvis Bars
By BlueSchmoo
Line an 8-inch square pan with two pieces of parchment paper, one going each way
- For the crust:
- 1.5 cup whole almonds
- 2 tablespoons coconut oil
- 2 tablespoons coconut nectar syrup (see note)
- 1 tablespoon almond butter or peanut butter
- 1/2 teaspoon cinnamon
- pinch of fine grain sea salt, to taste
- For the middle layer:
- 2 medium ripe bananas, peeled
- 1/4 cup coconut oil, softened slightly
- 2 tablespoons almond butter or peanut butter
- 1 teaspoon pure vanilla extract
- pinch of fine grain sea salt, to taste
- For the chocolate drizzle:
- 3 tablespoons mini dark chocolate chips
- 1/2 tablespoon coconut oil
GF - Smoothie - Java Oat
By BlueSchmoo
1. Place all ingredients into a blender container in the order listed
- 1 1/2 cups strongly brewed coffee, cooled to room temperature
- 1 cup unflavored hemp, rice or other milk of choice
- 1 teaspoon pure vanilla extract
- 1/3 cup pitted dried dates, chopped
- 1/3 cup gluten-free rolled oats (quick-cook, not instant)
- 1 tablespoon ground flaxseed
- 2 teaspoons unsweetened cocoa powder
- Dash of cardamom
- 1 frozen chopped banana
Cinnamon Syrup - For Pancakes or Waffles
By BlueSchmoo
Two Peas and Their Pod Recipe
- Assuming 2 Tbsp is serving
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 2 Tablespoons all purpose flour
- 1/2 tsp ground cinnamon
- 1 tsp. vanilla extract
- 1 cup water
- ______________________
- 2 Tbsp white sugar
- 2 Tbsp packed brown sugar
- 1 1/2 tsp all purpose flour
- 1/8 tsp ground cinnamon
- 1/4 tsp. vanilla extract
- 1/4 cup water
Crock Pot - Spinach Artichoke Dip
By BlueSchmoo
1. Open a 2.5 quart slow cooker and place a Reynold’s Slow Cooker Liner inside, fitting snugly against the bottom...
- 9 oz frozen spinach, thawed and drained
- 1 (14 oz) can quartered artichoke hearts, drained
- 8 oz cream cheese, at room temperature
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 clove minced garlic
- 1/4 cup milk
- Black pepper
Reboot - Juice - Carrot Apple Ginger
By BlueSchmoo
Juice, pour over ice and enjoy!
- 3 organic carrots
- 2 organic apples
- 1 small piece of ginger (about 1 inch)
Apricot Orange Vinaigrette
By BlueSchmoo
Place all ingredients in a jar with a tight-fitting lid; shake well
- 1/4 cup apricot preserves
- 2 tablespoons orange juice
- 2 tablespoons rice vinegar
- 2 tablespoons canola oil
- 1 tablespoon water
- 1/8 teaspoon salt
- Dash pepper
Cake - Easy Caramel Cake
By BlueSchmoo
1. For the cake layers: Adjust oven rack to middle position and heat oven to 350 degrees
- 1/2 cup buttermilk, room temperature
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces and softened
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into 12 pieces and softened
- 2 cups packed dark brown sugar
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 1/2 cups Confectioners' sugar, sifted
Simple Easy Fried Tofu Recipe
By BlueSchmoo
Directions Place in a bowl, sprinkle with braggs, and shake or stir Optional: Add a bit of paprika, cumin, gi...
- 1 lb extra firm tofu, drained
- 1 Tbsp Braggs liquid aminos (preferred), or soy sauce
- 2 Tbsp olive oil, or other cooking oil
- Optional: paprika, cumin, ginger, cayenne
- Optional: nutritional yeast
Appetizer - Parmigiano Sformato w/Piquillo Peppers & Almonds
By BlueSchmoo
Preheat oven to 325 degrees F
- Nonstick cooking spray
- 2 cups heavy cream
- 4 eggs
- 1 cup grated Parmigiano-Reggiano
- Salt
- 1 pinch cayenne
- 1 jar piquillo peppers, julienned
- 1/4 cup sliced almonds, toasted
- 2 cups arugula or mesclun
- Extra-virgin olive oil
- 3 to 4 tablespoons sherry vinegar
- 2 tablespoons chopped chives
- Special equipment: 8 (6-ounce) ramekins or disposable aluminum cups