So as some of you know... I am moving!!! Bigger better and all that jazz... I haven't reveal where too that will come late. But my men are hard at work packing and mounting... umm maybe not in that order!!!
I have a very stack team ready to pack me up!!!
And I promised to help as much as possible... Specially my very heavy plants!!!
LOL.. Anyways I just wanted to let you guys know my recipes will still come thru out the following weeks as I move, but they will be Ummm How can I put it... College friendly. Well I hope you guys stick around and join me on this AWESOME move... and Ill continue to share my progress!!!!!
BearHugz!!!!
I don't normally do breakfast.. because I usually have my herbalife
Shake in the am... but this morning I decided to make a Pumpernickel and
Eggplant breakfast bread pudding... very smart choice!!!! :)
What is on your plate this Saturday!?
If you haven't done so already... Make sure you click on the widget to you right... or click on this link swagbucks to sign up for a totally free account to earn swag bucks... Is like Santa all year around!!!
Swag bucks allow you to earn digital money to can redeem for gift cards and other awesome things. Completely free to sign up to check it out!!!
Today we will feature a classic hunk Mr. David Beckham himself... This is just a sneak peak since I'm still at work, but more to come shortly!!! Enjoy ! And and a recipe I made that he happens to enjoy... The recipe not my recipe but one like it.... Anyways bye!!!
My mug on a mug... so as I mention... I'm working on getting swag for charity!!!
First
deal worked out for 100% of the proceeds go to the stand up against
bullying foundation. . . They are only making 5 (make that 4) of these so make sure to
get yours before they are gone... Only a 15 dollar donation required.
Just click the donate button on my blog.
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Back of the Mug!
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I know I just talk and talk about this... but I love animals and I am all about helping our animals... So I have have been working with a couple of different people to get donations to these shelters that really need it.
Oh by the way... Special thanks too...
Dana Wilcox from Little Rock
Jake Loyd NY, NY
Ashley Green Brooklyn, NY and
Will Albany, NY
For your donations. I sent you guys individual emails and pics of some of the animals that will get special care and food. Thank you a ton. Like I mention before I am not wealthy but I do work for a living and I work hard for our animals. So I managed to match the donations 100% thru some sponsors and my own contribution. So Keep the donations coming gang. On that note.
I am in the works to get some swag for you guys that donate and Love animals as much as me!!! I am working on designing a shirt (super awesome none ordinary original design) and some other cool stuff like a underwear or something like that... Stay tune for more on this as I keep working out a deal to make sure 100% of all proceeds go to a couple charities and also the material is 100% green.
So thank you again for visiting the site... checking my healthy recipes and checking on my Organic and vegetarian life style. From my kitchen to Your'z... Bear HugZ!!!!
Ohh and more pictures of my little angel FANG!!!! I'm already in love with this little nugget!
So I'm always talking about donating and Volunteering specially at animal Shelters so with this months not only did I donate, but I also got a little baby boy...
I wanted a puppy for the longest, but I wasn't ready...Well I'm ready. :)
So instead of adding a recipe I wanted to share with you all my friends, My readers... A New member of the family!!!
This is Fang new member of my family!!! i just wanted to introduce him to you guys first!!! Well after I told my besty at work and well My twin Mel. I mean you guys first after the people I see every day LOL... Well say Hi!!! Im sure ill be talking about him A LOT!!!
OK so this is a recipe packed day.
I have like 4 recipes to share. But Less is more or more is more... or less is more when it has to do with bees... Wait what!?.. is more
OK hmm I just confused myself.. LOL so anyways I will do 2 today and 2 tomorrow!!!
So Ill start with the one everyone wanted the recipe for. If you want to share it with your friends... you can pin it on Pinterest or Facebook or Google or whatever... Ok Lets start with the Cornbread first.
Vegan Gluten Free Jalapeno and Cheddar Cornbread!
Ingredients:
1 1/8 cups yellow cornmeal (Cornmeal is naturally gluten free.. just read package for no added ingredients)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup All purpose gluten free flour (Bob's redmill)
1 1/4 cups buttermilk ( I make my own from 1 tablespoon lemon juice to one cup of coconut milk (you can do this to any milk you like to use)
2 egg white lightly beaten (Ener-G egg sub works very well)
1/4 cup sharp cheddar cheese, shredded (vegan cheddar cheese find this at any health food market... you want to try the brand that works best for you taste wise)
2 tablespoons mild green chiles, chopped
Directions:
Preheat oven to 450º.
Prepare an 8 x 8 inch baking pan with non-stick cooking spray and dust
with 2 tablespoons of cornmeal.
Sift into a large bowl the remaining cornmeal, baking powder, baking soda, salt
and flour.
In another bowl combine buttermilk, eggs, cheese and chile,
then stir into the dry ingredients. Pour batter into the prepared baking pan and place in
upper third of oven. ( That is the top rack middle of Oven)
Bake 30 minutes or until dough is firm in center.
Now for the Chilli!!! Let me just say... Amazing!!! it packs all the nutrition use veggie-mates need and all of the flavor... Who said vegan food isn't delicious!!!
Black Bean and Cumin Vegetarian Chili
Ingredients: Yield about 6 Servings (I cook for one so I everything I make is store and freeze friendly)
2 Tablespoons Evoo
1 Large Red Onion Chopped
1 Large Bell Pepper (any color) Chopped
1 1/2 TableSpoon cumin seeds
4 teaspoons minced canned chipotle chilies
2 15-ounce cans black beans, rinsed (get less sodium or no sodium)
1 15-ounce can of kidney beans or chili beans rinsed
2 14-1/2 cans diced tomatoes with roasted garlic
2 cups vegetable broth (no msg kind)
Directions:
Heat oil in Large pot over Med-High heat. Add Onions, Bell Pepper, and cummin seeds.
Saute until onion is soft, Stirring Frequently, About 10 minutes. Add chipotle chilies and stir about 30 seconds.
Add Beans, diced tomatoes with juices, and vegetable broth; bring to boil.
Reduce heat to medium simmer uncovered until liquid is reduced by about half, stirring occasionally, about 30 minutes. Next transfer 2 cups chili to processor (should have gotten a ninja by now!!! :) )Blend to coarse paste
Return to pot Simmer chili to thicken if serving the same day... If freezing or storing chili will thicken over night.
If the salt content is not good enough... you can now season to taste (less is more) and Serve!!!
I hope you enjoy these recipes as much as I did!!! From my kitchen to yours! Bear Hugz!!
Here is your chance to let me know what's cooking good looking!!! :)
I'm making spanekopeta, could not find phyllo dough anywhere today so instead I made Feta and Spinach stuffed Wontons and Cucumber and Grape salad!!! A delicious Alternative.
pumpkin pesto
and vegetarian chili...yummy!!!
Of course ill post recipes and pics later... I also made jalapeño and cheddar cornbread for my chili!!!! Pic of that in the jump!!!
So you tell me... What's on your plate!?
Yes Tattoos!!!! I love ink specially when is done correctly. I am not a fan of the crazy all over tats, I personally have 4 and getting 2 more. I like Art... Specially when Art Looks like this!!!!
So enjoy!!!
And of course mine!!!
Today we will be talking about Swiss Shards!!! So Delicious and Nutritious!!!
Chard, is a leafy green vegetable often used in Mediterranean cooking. While the leaves are always green, chard stalks vary in color. Chard has been bred to have highly nutritious leaves at the expense of the root (which is not as nutritious as the leaves).
Chard is, in fact, considered to be one of the healthiest vegetables
available and a valuable addition to a healthy diet (not unlike other
green leafy vegetables).
Chard has been around for centuries, but because of its similarity to
beets is difficult to determine the exact evolution of the different
varieties of chard.
The one of the most common variety is the red stalk and vein. The word "Swiss" was used to distinguish chard from French spinach varieties by 19th century seed catalog publishers. The chard is very popular among Mediterranean cooks. The first varieties have been traced back to Sicily. I have an amazing Swiss Shard spaghetti sauce ill share next week.
Also An Amazing Swiss Shard fish taco recipe Using the Leafs as the shell.
The Shard has a taste between a beet and spinach... Having the spinach taste reduce a bit while cooking. I will summit the two recipes next week, but you can try your own combination and send me the pics and recipes I would love to try them. Thank you for reading. From my kitchen to yours. Bear Hugz!!!
Mint Oreo Cupcake brownie with Junior Mint Icing!!!!!
Tomorrow is a coworkers birthday. So I decided to make her one of her favorite threats with a twist here are the pics.... If you guys would like I can share the recipe. Let me know!!!!
This is the inside of the cupcake...
And because I like drama!!! :)
Parmigiano Pretzel Coconut Salmon with Cilantro Coconut Curry Red Potatoes
This Super Sexy sounding dish Is super easy to make and so so so DELICIOSO to eat!!!! Keep reading ill take your taste buds on a little tour!
Ingredients:
1 piece of Frozen Salmon (Trader Joe's has very nice Wild Alaskan Salmon)
4 red potatoes
1 ounce of Cilantro (just a couple of stems will do)
1 garlic clove
2 tsp EVOO (Extra Virgin Olive Oil)
1 tsp Parmesan Cheese
1 tsp flour (any flour will do)
2- 1/3 ounce portions of Unsweenten Coconut Milk
4 pieces of Sourdough Pretzel
1 tsp Curry x2
1 tsp ginger
1 lime
Sea salt and Pepper to taste
Directions:
Turn oven on to 375 degrees.
Wash your 4 red potatoes and place them on your cutting board.
Using your Chef Knife you want to cut your potatoes into cubes... Cut the potato in half then in 1/4 and so on and so forth till your get them to your desired size.
Then ruff chop your cilantro and place in a large bowl with your potatoes. Add 1 tsp of olive oil, garlic, salt, pepper, lime juice and curry mix well with a wooden spoon. (Wooden or plastic spoons dont scracth your bowls)
Spray a cookie sheet or Pizza pan like i use with some EVOO to prevent potatoes from sticking to the pan.
Bake for about 45 to 60 minutes or until potatoes are cooked. You should be able to stick a fork thru the potatoes when cooked. Meanwhile as your potatoes cook...
In a deep bowl Mix the flour, 1/3 coconut milk, curry, salt, pepper and ginger to make a nice liquid.
Take your Salmon Fillet an dunk it in the liquid.
In another bowl mix your pretzel and Parm with a little curry and crush the ingredients till you get a nice crumb look to it. I liked mine a little bigger, but to each its on. :)
grab the soaked salmon and cover with pretzel pieces.
Place on spayed cooking sheet and bake on 375 for about 20 minutes.
By this time your potatoes should be half way cooked with about 15 minutes or so left. perfect time to pop the salmon in on the second rack.
In the same bowl you mix your first milk bath... you want to mix the rest of your milk, ginger, salt, pepper, and curry and combine. Adding your cooked and steaming potatoes to the mix.
taste and if the salt level is how you like it... you are ready to plate. Place some potatoes on your plate then placing your crusted salmon on top. Place a couple of wedges of lemon or lime on the plate if desire and Enjoy!!!
Thank you for reading... From my kitchen to yours!!!! Bear HugZ!!! and Happy Eating!
