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12/02/2022

🔥We've got your weekend appetizer waiting in the wings (minus the 🚫 🐔)🔥

👩‍🍳Cauliflower Buffalo Bites 😏👌

GF, DF, Vegan, whole foods, plant-based - these have it all plus ++ they are 🤤😋

Ingredients
1 head of cauliflower, cleaned and separated (check photo for size)
3/4 cup GF flour (we used King Arthur's GF all purpose flour)
2 tsp paprika (if you want a smokey flavor, use smoked paprika)
1 tsp granulated garlic
3/4 cup of your favorite unsweetened, DF, nut milk (we love cashew milk)
1/8 tsp cayenne pepper
Salt and pepper to taste
Honey (your favorite, for drizzling on top)
Primal kitchen buffalo sauce
Avacado oil non propellant spray

In a bowl, place all dry ingredients. Use whisk to combine. Add in cashew milk and whisk until smooth & blended. Add in cauliflower pieces to coat.

Preheat oven to 400 degrees. Line sheet pan with parchment paper and lightly spray with avocado oil. Place each piece of coated cauliflower on the sheet pan (make sure no excess coating). Do not overcrowd the pan. Bake for 20 minutes. Remove from the oven and drizzle with a combination of your favorite local honey & buffalo sauce. Generously spray cauliflower with avocado oil. Put back in the oven for additional 20 minutes. Viola!

Serve with Your favorite dipping sauce. We LOVE Primal Kitchen's Spicy Buffalo Sauce. Add fresh celery sticks and....

Enjoy ❤️!

16/03/2021

🇮🇹Italian Almond Cookies🍪

I learned to cook from my mother, sisters, grandmother and many aunts. This was mostly done by helping, watching, tasting and listening. Some by old recipes handed down on those old recipe cards, stained with a splash of this or that. I treasure these memories and those recipes that have been handed down, tweaked and improvised along the way. To all the strong women in my life who have inspired me to cook fearlessly 🥰

👩‍🍳 Recipe✅
These cookies are gluten and dairy free. I also made a vegan batch using aquafaba (more about this later)in place of the egg white. Both versions are equally 😋. Recipe adapted from 🙏

Ingredients
2 egg whites (in separate bowls)
*(vegan version 6 Tbsp aquafaba, divided)
1 Tbsp almond extract plus 1 tsp for coating
1 cup pure maple syrup
1 tsp vanilla extract
2 1/2 cups Almond Flour
Approximately 1 cup sliced almonds

Directions
1. Seperate egg whites (reserve yolks for breakfast 🤗) into two separate bowls, one large and one small
*Vegan - if using aquafaba, seperate into two bowls, one large and one small
2. Using hand mixer, on medium speed, mix egg white or *aquafaba for 1 minute until bubbles appear.
3. Add in 1 Tbsp almond extract, 1 tsp vanilla extract and 1 cup pure maple syrup.
4. Handmix on high for 1-2 minutes until thoroughly combined and somewhat thicker
5. Add in 1 cup almond flour and combine with mixing spoon. Add in another cup, combine and add in 1/2 cup and combine.
6. Let this batter sit for 20 minutes (almond flour will absorb more moisture).
7. Preheat oven to 325 degrees.
8. Prepare sheet pan using a silicone liner.
9. Using a small cookie scoop (1 Tbsp). (Makes 18 cookies)
10. With handmixer on high, mix the remaining egg white and 1 tsp almond extract (vegan 3 Tbsp aquafaba & 1 tsp almond extract) for 1 minute.
11. Before putting cookies in the oven, brush mixture over tops of cookie and cover each cookie top with sliced almonds (see photo) brush again over almond topped cookie
12. Bake at 325 for 20-30 minutes (ovens vary) until golden brown.
13. Allow cookies to cool slightly on baking sheet (about 5 minutes), then move on cooling rack.
❤️

15/03/2021

Stacked - shoots and mater's
Quick, filling, healthy sandwich
Sprouted grain bread, avocado vegenaise, Florida tomatoes and peashoots 😋 Salt and pepper.
It's everything a sandwich should be 💚❤️

15/03/2021

Monday Message - It took me a lot of time, tears and flares to figure out the root causes of my inflammation. Determining specifically which foods or types of food trigger painful flare-ups was and still is like putting the pieces of a puzzle together.

Cooking and foods have been such a big part of my culture, family and my life. It's important to me to continue learning new ways of cooking, eating and sharing these with family and friends ❤️

13/03/2021

🇮🇹Italian Almond CookiesGF👌

Yep, these are just about perfect.
I think 🤔 YOU ARE GOING TO LOVE THESE❤️
Can't wait to share this FLARELESS recipe with all our Flare free foodies😄
🕵️‍♀️Look for this recipe👩‍🍳 coming soon!

13/03/2021

🍪 Italian Almond Cookies🇮🇹GF👌

It's an experiment. Can't blame this Italian girl for trying 🤷‍♀️

Update and possibly a recipe coming soon🤞

12/03/2021

🍀Lucky me🍀
A little pre Happy St. Patrick's Day treat

Moonlight Peppermint Patty
All good ingredients, decadent minty Chocolate, delicious raw vegan treat from one of my all time favorites
🥰

12/03/2021

Roasted veggies from earlier in the week (sheet pan batch cooking) see second photo, turned breakfast (first photo)

Zero food waste tip.
Repurpose - it's one of my favorite ways to cook, no recipe, find what needs to be used and create🪄

Gratitude for this day☀️
Sharing this beautiful morning with my son makes this breakfast extra special 💖

12/03/2021

Keeping it healthy💪 and simple👌
Sliced baby portobello mushrooms sauteed in Miyokos cultured plant-based butter and lots of freshly crushed garlic. Remove shrooms from pan and set aside. Saute fresh spinach in remaining liquid (you could also use chard, kale or your favorite greens). We love spinach and mushroom combination ❤️. Prepare your pasta al dente (GF, chickpea, red lentil, no yolk) the choice is yours! Reserve 1 cup of the cooked pasta water. Drain pasta, add to spinach and add mushrooms. Toss lightly with crushed red pepper, sea salt to taste and slowly add in pasta water, just enough to thicken. Top with "nooch" - nutritional yeast or your favorite parmesana.

This is a quick, healthy midweek meal.

Enjoy!❤️

10/03/2021

Avocado 🥑 Tips to reduce food waste

How many of these have you thrown away?
Like you, I do my best to reduce food waste by using what I've got. I can't tell you how many of these I've tossed because I wasn't able to use them up before they were too far gone. Striving to eat a whole foods, plant-based diet brings with it a food waste challenge. Fruits and veggies are the foods that most often get thrown out.

Avocado
Counter, refrigerate when barely soft, pull out as needed and if you still haven't used them up, you can freeze them! WHOLE !

That's right before they are too far gone, toss them whole in the freezer (see 2nd photo). They hold up really well and stay bright and green (first photo). Just allow them to slightly thaw and cut how you normally do. These are great for your smoothies, guacamole and avocado based dressings etc....

No more tossed avocados 🥑💚

Enjoy!❤️

09/03/2021

🚨 Product Alert - Gluten Free, high protein, lower carbs 🚨

Outer Aisle cauliflower sandwich thins
Great option if you are gluten or grain free. These are not vegan as they do contain egg and parmesan cheese.

They crisp up nicely in the toaster and have a really great flavor and texture.

Featured here with this very yummy meatless chicken curry salad and dressed perfectly with crunchy pea shoots
and one of my favorite kombucha.
Honorable mention . I found some at Grassroots Market ❤️ in Jacksonville.

Check them out if you're looking for a gluten free option 🤗

08/03/2021

AFFF - Monday Message
Habits are hard to alter. That's why creating positive habits are really worth the struggle. Once you make it habit, you don't have to exert too much thought or self control to keep it up. The habit actually becomes a routine!

Let's power through. Inform yourself, and decide whatever healthier lifestyle habits are right for you. Make it a positive habit, practice consistency, until it becomes a routine.

We are right there with you♥️👍💪

https://www.psychologytoday.com/us/blog/the-happiness-project/200910/stop-expecting-change-your-habit-in-21-days?amp

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