Fruit Pizza

Fruit Pizza

The past two weeks have been extremely busy. I had to pleasure of cooking the birthday meal for my wonderful friend and neighbor Mrs. Alyssa. She had a wine and paint party and I made several of her favorite dishes.  She also made a fruit pizza, the one and only thing at the party that I did not make I liked the best! It was so delicious that I had to make it for Elise’s birthday which just so happens to be today. I baked the cookie yesterday and this morning the girls and I decorated the pizza and ate it for breakfast. It was indeed a Happy Birthday for my 6 year old today! Ingredients sugar cookie dough (refrigerated, dry mix or homemade) 8 oz cream cheese (room temperature) 1/3 cup of sugar 1 tablespoon vanilla 4 cups of fruit (strawberries, blueberries,...

No-Knead Bread

No-Knead Bread

I had so much dough left after I made our homemade hot pockets that I had no idea what I should do. I wrapped it in a tight plastic bag and froze it immediately. Dough can last up to one week in the freezer. Yesterday, I pulled it out and let it defrost overnight in a large bowl.  By the morning the dough quadrupled in size. I punched it down, flipped it over and let it sit while I preheated the oven. The girls enjoyed waking up to the smell of fresh baked bread. Ingredients Basic Pizza Dough Directions Allow the dough to sit, overnight is preferable. Preheat oven to 450 degrees. Place Dutch oven (lid on) in hot oven and allow to heat for 30 minutes.  Place dough in hot Dutch oven (lid on), bake for 30 minutes. Remove lid and bake for an additional 10-15 minutes....

Crispy Kale Chips

Crispy Kale Chips

I love kale. I try to include it in my diet daily. I used organic leafy kale for this recipe but you can use baby kale or any form of kale that you find. This recipe also works well with spinach leaves too. Ingredients kale olive oil salt Directions 1. Pre-heat oven to 350 degrees. Line a cookie sheet with parchment paper. 2. Wash, clean and dry kale leaves. Using a knife cut the stems to separate the leaves. Coat in olive oil and seasoning (salt works fine but I used Greek in this recipe. 3.  Transfer to cookie sheet. Bake until crispy, about 10 minutes. I do not allow them to get brown because it changes the flavor. I enjoy the bright green color of kale. Thanks for reading my blog and allowing me to share my food journal with you. Wake up everyday expecting...

Cauliflower Rice

Cauliflower Rice

A simple and healthy way in incorporate vegetables into your diet without much effort. Cauliflower rice works with low-carb and paleo diets. It is an versatile vegetable. It makes a great substitute for rice, potatoes and grains. Ingredients cauliflower Directions 1. Remove stem and leaves. Separate florets by hand and rinse in a colander. Pat dry. 2. I cut the florets smaller than usual because I like an even grain of rice. Add to a food processor or use a hand grate to create your rice. 3. Eat raw or simmer in a pan with olive oil, seasoning, garlic and onions (optional) for 10 minutes or until desired consistency. One head of cauliflower produces a lot of rice. I got 3 cups out of mine. I would think a basic serving is 1/2 cup.  Not only did I enjoy making...

Cowboy Caviar

Cowboy Caviar

  This stuff is addictive. I am not a chips and dip person but this is the one dip that I can eat everyday. It’s also a great way to get protein and vegetables in your life. I serve this with tortilla chips but when I am plating for myself I usually add a few scoops on top of a salad and eat my heart out. Ingredients 1 can of  black beans (drained and rinsed) 1 can of corn (drained and rinsed) 1 can of black eye peas (drained and rinsed) 1 stalk of  diced celery 1/2 large cucumber seeded and diced 1/4 cup chopped purple onion 8 cherry tomatoes 1/2 bell pepper, diced 2 small red, orange and yellow pepper, diced Dressing 1/2 teaspoon of cumin 1/4 teaspoon of salt 1 teaspoon black pepper juice from 1/2 lime 1 teaspoon of tajin (photo below) 2/3 cup...

French Toast

French Toast

Did you know that French Toast dates all the way back to 4th century Rome, in a cookbook attributed to Apicius? French Toast is traditionally made from stale bread.  Since bread is a staple for most cultures most people wouldn’t dream of wasting it. In order to make the stale bread more palatable it was soaked in milk and eggs and then cooked. This style of “French” toast was called Pan Dulcis.  The name for French toast in France itself is “pain perdu”, which literally means “lost bread”. This seems like a logical way to make a delicious meal without wasting any food. Ingredients 8-10 slices of bread 3 eggs 1 cup milk 3 tablespoons flour 1/4 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon almond extract 1/2 teaspoon vanilla extract coconut oil for...

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