I made you this Easy Homemade Salsa Recipe. My husband has a love of spicy foods. Me….not so much. He is addicted to chips and salsa and wanted to create a homemade salsa recipe.
Tag: vegan
Peanut Butter Chocolate Thumbprints
The holidays are here and everyone has cookies on the brain. On Facebook, I recently asked what kind of cookie recipes you would like to see. Many of you requested thumbprints. Gluten free thumbprints to be exact. Well I hope you enjoy this recipe for Peanut Butter Chocolate Thumbprints. 
Maple Cinnamon Ice Cream with Gingerbread Cookie Dough
I know it’s winter and all, but there is always time for cookie dough ice cream! This Maple Cinnamon Ice Cream with Gingerbread Cookie Dough is perfect for this time of year.
This ice cream is very easy to make. I used my ice cream maker
Maple Cinnamon Ice Cream with Gingerbread Cookie Dough
A maple cinnamon ice cream filled yummy gingerbread cookie dough. It's like Christmas in a bowl!
Ingredients
- 1 can full fat coconut milk
- 2 tsp ground vanilla beans or 1 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 3 T maple syrup
- 1/2 tsp salt
- Handful of gingerbread cookie dough bites
Instructions
- Please make sure your ice cream bowl has been in the freezer for at least 18 hours.
- Mix all ingredients except the cookie dough, into a bowl.
- Add contents into the ice cream machine and turn on.
- Once the ice cream looks almost done, add in the cookie dough.
- When finished, the ice cream will be a soft-serve consistency.
- Place ice cream in the freezer for at least one hour if you like a harder ice cream.
Maple Glazed Brussel Sprouts
I am not too picky when it comes to vegetables, but the one I never seemed to like was brussel sprouts. I had tried them many ways with no luck. So when my friend Judith over at The Midnight Baker told me she had a great recipe, I decided to give them another shot. This Maple Glazed Brussel Sprouts recipe was so good that I could not stop eating them. I am a believer for sure now.
These are amazing. Even my husband could not stop eating them. This will become a staple in our house for sure. This recipe is almost as addicting as my Cauliflower Popcorn.
Recipe from The Midnight Baker Maple Glazed Brussel Sprouts
Ingredients
Instructions
Recipe Notes
Gingerbread Baked Oatmeal
Gingerbread Baked Oatmeal. Now that Thanksgiving is officially over, I feel it’s time to spread the gingerbread love with some more vegan gingerbread recipes!
Currently, I have a Gingerbread Overnight Oats recipe as well as a No Bake Gingerbread Cookie recipe, so this gingerbread recipe fits in nice.
Baked oatmeal is so great. It’s the oatmeal you can take on the go. This is a very easy gingerbread recipe that takes very little time to make.
These are freezable as well, so feel free to double the batch and freeze some. That way they can be for those mornings when you need a quick breakfast on the go.
Gingerbread Baked Oatmeal
Gingerbread Baked Oatmeal
Ingredients
- 2 cups gluten free rolled oats (If you are not sensitive to gluten, use regular rolled oats)
- 1/2 cup chopped pecans
- 1/3 cup maple syrup
- 1/4 cup goji berries
- 2 T coconut oil
- 1/2 cup applesauce
- 1 T blackstrap molasses
- 1 tsp cinnamon
- 1 tsp ginger
- 2 tsp vanilla extract
- 1-2 T almond milk
Instructions
- Preheat the oven to 350.
- Mix all the dry ingredients in one bowl . Mix wet in another. Add wet to dry and mix well.
- Spoon batter into lined muffin pans and press down well with the back of a spoon.
- Bake in the oven for 15-17 minutes.
- Wait until they are completely cooled before removing them from the pans.
Recipe Notes
I used jumbo muffin pans and got only 4. You can probably get double the amount using standard sized muffin pans .
These should last a week in the fridge and longer in the freezer. And don’t forget, you can use gluten-free oats to make them gluten-free. Enjoy!
Black Rice, Squash and Pomegranate Salad
I love salads all year round. In fact, the majority of the meals I eat are salads. I know, boring right? In the winter months, I just try to create heartier versions. This meal was inspired by my Wheat Berry Salad with Cranberries. I wanted to create a gluten free version of that. So here you go.
This is a meal that will keep you full for quite some time. It also makes about 4-5 servings. I love the earthy and nutty flavor of black rice. You can also use wild or brown rice.
Black Rice, Squash and Pomegranate Salad
Black Rice, Squash and Pomegranate Salad
Ingredients
- 3 cups cooked black rice
- 2 cups butternut squash cubed
- 1/2 cup pomegranate seeds
- 2 T fresh parsley chopped
- 1 tsp fresh thyme
- 2 T apple cider vinegar
- 1 T olive oil (optional)
- Juice of 1/2 an orange or 1/4 cup orange juice
- salt to taste
Instructions
- Preheat oven to 400.
- Peel and chop the butternut squash into cubes.
- Place it onto a greased baking sheet with a little salt.
- Roast in the oven for 45 minutes.
- Once the rice and squash are cooked and cooled, add them to a bowl with the remaining ingredients.
Recipe Notes
This makes about 4-5 servings and should last in the fridge for at least a week. Enjoy!