Recipes

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Banana Bread
I have been experimenting with peanut butter pancakes lately and I've found that I sorta, kinda, love them. My go-to, crave-it recipe is for these vegan Peanut Butter Banana Oat Pancakes. Creamy peanut butter, sweet circles of banana, cozy rolled oats, a pinch of flax seeds, a hint of vanilla, plenty of cinnamon and a waterfall of dark amber maple or raw agave syrup over top. Peanut Butter Banana Oat Pancakes. Vegan Peanut Butter Banana Oat Pancakes. Vegan
Stuffed Mushroom Phyllo Roll & Mango Kale Salad Don’t we all want a fancy smancy meal that doesn’t require hours in the kitchen? I know I do. Meet Phyllo dough. It’s here to bring back the fancy in your life! Stuffed Mushroom Phyllo Roll & Mango Kale Salad
Spinach and cheese baby quiches~ (n) low carbohydrate and no utensils required! Yum… I love making these. Mainly, because they reheat nicely and you don’t have to dirty any dishes to eat them. No dishes is always a plus. Unfortunately, you do have to dirty a few dishes to make them. If you are an “eye it” measure-r, make that one less dish. spinach and cheese baby quiches spinach and cheese baby quiches
Savory Eats
As soon as I saw these whole wheat oatmeal pancakes on Cate’s World Kitchen, I immediately planned for us to have breakfast for dinner this past weekend! These did not disappoint! They had great texture and were sweet yet nutty. They didn’t give that overly wheaty taste, but had a great balance of flavors. They were thick and obsorbed the syrup perfectly! Definitely give these a try. Whole Wheat Oatmeal Pancakes Whole Wheat Oatmeal Pancakes
I found this recipe long ago and can’t believe I’m just now making it. The neat thing about this recipe, is you simmer the noodles in the milk instead of using water then adding it at the end. It’s cheesy and the mustard gives it a nice depth of flavor. It still doesn’t top the blue box for me (I know, I know but I just can’t help that I love it so much) but it is a great homemade alternative. I also made it a bit lighter by using skim milk, reduced fat cheese, and whole wheat pasta. Feel free to go that route or use full fat ingredients for a super indulgent and decadent meal or side dish. Revolutionary Mac & Cheese

Revolutionary Mac & Cheese

Bok Choy Stir Fry Bok Choy Stir Fry Hi. How are you? Good. I’m so glad. I just knew you’d been splendid and merry.
When pancakes come up, especially in July, there is only one thing that comes to mind. Pancake breakfasts. That all-important element of the Calgary Stampede. But what if you’re out of town (raises hand), or want those memories to be evoked another time of year? These ones did it. Fluffy Gluten-Free Pancakes — Celiac Teen Fluffy Gluten-Free Pancakes — Celiac Teen
Zucchini Cannellonis with Marsala Mushrooms, Leeks, "Raw"cotta, & Tarragon Marinara Zucchini Cannellonis with Marsala Mushrooms, Leeks, "Raw"cotta, & Tarragon Marinara { Raw vegan, gluten-free*, serves 4 } Vegetables and herbs such as leeks, shallots and tarragon are staples in French cooking – and flavors I absolutely adore. They also happen to be some of the most under-utilized in American cuisine until recent.
Very Green Juice Very Green Juice © 2010 Green Kitchen Stories I think we have been blogging for about six months now and we still haven’t been able to come up with a decent presentation of ourselves. We have been talking about it though.
Homemade Almond Milk I made almond milk last night and it was delicious! I am so excited about how easy it was and how well it turned out! I got the recipe from Oh! Homemade Almond Milk I made almond milk last... - Vegan Yack Attack Homemade Almond Milk I made almond milk last... - Vegan Yack Attack
Pork Lettuce Wraps With Ginger Sauce
Asian Dumpling Soup With Shiitakes Recipe
Egg Drop Soup
Asian Chicken With Brussels Sprouts
Asian Tuna Salad Recipe
Tell me I’m not alone in this: You saw Ratatouille, fell in love with Remy (though you still jumped a foot in the air when you saw a significantly less-charming rodent scamper across your path on the way home) and found yourself with a pressing craving, not for the heavy and too-often soggy traditional Provençal ratatouille, but that kaleidoscope of spiraled colors they served to the haughty and (spoiler!) soon-humbled restaurant critic. I can’t believe how well this worked out. I also can’t believe I cooked a cartoon dish created by an imaginary rat. But I can believe I’ll be making this again tomorrow, because it’s delicious, seasonal, and an incredible cinch to make. We’re just getting to the point in the summer where all of the vegetables are readying themselves for their farmers’ market close-up, so the timing couldn’t be better.

ratatouille's ratatouille | smitten kitchen

Chocolate Magnesium Raw nuts and seeds, legumes, fruits Sweets

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Asian Chicken Salad Lettuce Cups Recipe - Womansday.com