Friday, September 16, 2011

Sweet and Spicy Thai Roasted Almonds

Well, my day was filled with a taste of what life will be like soon with three little ones in tow. We had our first overnight visit tonight, and it has gone really well so far. Surprisingly well, actually. I think we are in the "honeymoon" stage as a family :) I keep waiting for major meltdowns, then we all start crying, and we (me and the husband) just don't know what in the world to do! I know that time is coming, but at least for now we seem to be surviving.

These are a great meal replacement for a meatless dish. Also great for addictive snacking! As I mentioned in a previous post, I am more about making quick and easy meals and desserts these days. Hope you enjoy these quick and easy almonds.

Sweet and Spicy Thai Roasted Almonds

makes 2 cups


  • 1 Tbsp of coconut oil, melted
  • 1 tsp of fresh grated ginger root (about a 1/4" piece if using a Microplane)
  • 1 clove garlic, finely minced (I also use my Microplane for this)
  • 1 tsp of apple cider vineger
  • 1 tsp lime juice
  • 1/4 tsp of crushed red pepper flakes (I like them on the fairly spicy end so feel free to adjust for less heat)
  • pinch of cayenne pepper
  • 1/4 tsp of sea salt
  • 1 Tbsp of granulated (not liquid) coconut sugar (or sucanat, date sugar, sugar in the raw, etc. will work too)
  • 2 cups almonds (I use sprouted almonds sometimes and that will work as well)
  • Preheat oven to 325 degrees F.
  • In a large bowl, add all the ingredients except the almond and stir.
  • Stir in the almonds to evenly coat them.
  • Place them on a parchment lined sheet pan and bake at 325 F for 15 minutes, being careful to toss them frequently to prevent burning.
  • Let them cool for 15-20 minutes before serving so that the sugar in the coating has time to cool down to a crunchy caramel, and eat!

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Tuesday, September 13, 2011

Cheesecake Ice Cream with Chocolate Cookie Crumbles

I'm back!

So sorry to have been gone so long! I have some recipes that I have been wanting to share, just no time to sit down and blog about them. Our past couple of weeks has been spent preparing our home for 3 sweet children to come and live in it, visiting with those children, and also preparing for a move. Busy, busy, busy. I would say our first full day visit with the kiddos was a success food-wise. They ate up our "different from McDonald's" food :) They loved them some fruit to snack on and one is actually allergic to dairy as well so works out great for our fam!

But onto the recipe. I wanted to call it "Oreo© Cheesecake Ice Cream", or "Cheesecake Brownie ice cream" but some fine gentelmen already came up with that name and I didn't want to steal it :)

This recipe can be made vegan, and is, of course, already dairy free. Enjoy!

Cheesecake Ice Cream with Chocolate Cookie Crumbles

Serves: 4
For the Ice Cream

  • 1 1/2 cans of coconut milk
  • 1/3 cup of raw honey (or coconut sugar for vegan option)
  • 1 Tbsp of lemon juice
  • 1 tsp of apple cider vinegar
  • 1 tsp vanilla extract
  • pinch of salt
For the Cookie/ Brownie Crumbles
  • 1/2 cup nuts of choice
  • 3 Tbsp carob or cocoa powder- I like using half of each
  • 1/2 tsp coffee extract (not for coffee flavor, just to enhance the chocolate flavor)
  • 1 tsp vanilla extract
  • 3 dates
  • 1 Tbsp coconut oil
  • For the ice cream, blend all ingredients together in a blender and then pour into ice cream maker. Process according to your ice cream maker's instructions.
  • For the cookie pieces, pulse all the ingredients in a food processor until they form a ball of dough and hold together when pressed.
  • When the ice cream is mostly frozen, crumble half the cookie pieces to the ice cream maker. You may have to stir them in. Let the ice cream finish freezing completely.
  • Serve in bowls and top with remaining brownie/ cookie crumbles.
This recipe has been linked up to:

Wednesday, August 31, 2011

Quick and Easy Peanut Butter Mousse...and some news

LinkYes, this is the last slice of Deanna's French Silk Pie that my husband made me for my b-day dinner.
This pie doesn't need any topping, but man this mousse made for a tasty-just-came-home-from-a-long-day treat!

This mousse is easy.

This mousse is vegan.

This mousse also has only 3 ingredients!

Not sure what is with me lately with wanting to use as little as possible ingredient wise. I'm in kind of a quick and easy phase as I get ready for a new phase in my life. I have hesitated sharing this news here on the food blog. Mainly since I have four times as many readers here as my personal blog, mostly read by my MIL and my Mom! But more people somehow makes the news more "real". So here goes:

My husband, David, and I are about to become foster parents! When we have the kiddos (yes that is plural :) at home I will share more. We are hoping this situation develops into an adoption as well. We are so excited and blessed and terrified!

Thus, my desire to streamline my recipes and use minimal ingredients- at least for now :) We have been crazy busy, preparing, filling out paperwork, shopping consignment sales with super serious moms who were consignment pros. We were not. We were the couple who was asking other parents, "About how old is your kid? 4? Ok, well when did they start using their own potty?" :) Sortof kidding. We did get strange looks from people who overheard our obviously naive and inexperienced conversations! But most were extremely helpful.

Back to the mousse... The pics do not represent how yummy and easy this is. Really, you just have to have remembered to put a can of coconut milk in the fridge a couple hours before you want to make it. Also, I used my not-so-great mini food processor because I was lazy and didn't want to move the mound of dishes in front of the Vitamix. If you use a Vitamix or Blendtec, this will be much smoother and creamy.

Quick Peanut Butter Mousse

  • 1/4 cup peanut butter (can also use almond butter or sun butter for a peanut free options)
  • 1/4 cup coconut cream (that rises to the top from a refrigerated can of coconut milk)
  • 1-2 dates, or to taste
  • Blend all in a food processor or high powered blender until smooth.
  • You can refrigerate for parfaits or use right away for a snack or a pie topping- if filling a whole pie I would at least 4x the recipe :)
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Saturday, August 27, 2011

Bragging on My husband

My husband surprised me with a wonderful elaborate meal for two yesterday and I thought he deserved some bragging on :) He went through my starred items in my Gmail Reader to get some ideas. Had I known he was doing that- I wouldn't have been so obnoxious about dropping "hints" for the past month! (Side note- he didn't know this yet, but I had began organizing my favorite blog recipes using Velvet Aroma- if you haven't checked this out yet you must! I like it much better than Google Reader.) For dinner he made me fried okra using this formula along with these other tasty items:Not a super great pic, but this "cheesy" chicken (made with tahini) from Heather Eats Almond Butter was Ah.Ma.Zing. He did make it with Earth Balance instead of butter, but it was still hearty and tasty. He also made his own tahini, roasting some raw sesame seeds I had! I still can't get over that he did all of that.
And last but not least, he had already planned to make this vegan/ soy-free French Silk Pie from the Mommy Bowl even before I dropped a not-so-subtle hint ;) I was quite proud he pulled off this whole pie with no help- the consistency was perfect!He used this crust from the Spunky Coconut and made it in my lovely new tart pan purchased from my sister-in-law's garage sale.
We also topped off the slices of pie with this raw avocado ice cream from Pure 2 Raw for a yummy grasshopper flavor.

I was in heaven. Does anyone else love eating in more than eating out like I do? Well, I love it more when I don't have to cook anything myself :) Just feels better eating something you made and knew all of the ingredients for, ya know?

Wednesday, August 24, 2011

Happy Birthday to Me!

I like to make my own birthday cake. Tuesday was my birthday. I slept in, doddled with my breakfast while rifling through my many blogs I follow. And I stumbled upon a recipe for a freezer cake and thought "I will make myself an ice cream treat to celebrate with my husband!" I know making your own cake doesn't sound like something you would want to be doing for your birthday, but for me it was extremely relaxing and rewarding (and I'm really picky, so I'm really the only cake maker who knows exactly what I want:). Also, he is planning a fun time for us on Saturday to really celebrate and I have made requests for what he can make for us then.

I made this cake from a couple of other blogger's posts, with only minor changes. It was really quick and easy to make. I'm also hoping the husband makes me this recipe from The Mommy Bowl soon...hint, hint :)

Raw Almond Joy Ice Cream Birthay Cake with Brownie Cookies

Also, if anyone is wondering why I have been MIA, I hope to explain in the next week or looking for an exciting post, Eryn

Monday, August 15, 2011

Three Ingredient Bubble Gum Ice Cream

Ah, the days of going to Baskin Robbins and looking through 31 different flavors, only to end up choosing bubble gum ice cream every time :) I would suck on each piece of pink bubble gum and set aside to chew after I savored my ice cream. Then I would chew a massive wad of gum only to be spit out 10 minutes later because apparently gum that has sat in processed commercial ice cream for months doesn't taste too good for long!

I was not intending for this raw banana watermelon frozen treat to be bubble gum flavored; however, when both my husband and I tasted it, we both thought it tasted a lot like bubble gum. So there you have it. If you try it out on your kids let me know... after all, they are the true taste connoisseurs!

Bubble Gum Ice Cream

Serves 3-4

  • 2 frozen ripe bananas
  • 3 cups watermelon, chopped into chunks, de-seeded and frozen
  • 10-15 spearmint leaves (optional, but enhances the bubble-gummy flavor)
  • The night before, freeze the watermelon and bananas- chopping them into chunks first for easier processing.
  • When ready to eat the ice cream, simply put all ingredients into a high powered blender and puree. (This will also work in a food processor- but will have to process with the s-blade in 2-3 batches)
  • Serve immediately
This recipe has been linked up to the following posts:


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