Pita Chips

Chip Week! More delicious and safer than shark week. What better way to start chip week off than with a tried and true friend, the Pita Chip. A sturdy specimen of a chip, great for dipping, scooping, and general munching. Since these chips are made out of pita bread, they’re basically a sandwich. Which mean its healthy, and you can definitely eat it any time of the day.

Pita Chips

Ingredients:
1 Pita Round
1 tbl. Olive Oil
1/4 tsp. Garlic Powder
1/4 tsp. Ground Pepper
1/8 tsp. Ground Paprika
Heavy sprinkle of sea salt

This recipe is so easy, you’ll wonder why you’ve ever fretted when you find yourself at the wrong end of a pita chip bag.

Preheat the oven to 250 degrees

Cut the pita bread into desired shapes. I did general triangles, but hey go wild. You only live once.

Toss the bread pieces with olive oil and seasonings. Lay the chips in a single layer, not over lapping, on a parchment lined baking sheet.

Bake the chips for 20 minutes, turning them over at the halfway point.

Once they are evenly tanned, remove them from the oven, and allow them to completely cool before serving.

These chips are so good on their own, but who doesn’t like company? Don’t forget to save some to try with hummus!

*This recipe is easy to double for entertaining.

Chai Tea Latte Scones

Three words: Chai. Tea. Latte. Yep. The one drink that is so good that Starbucks named it after Oprah. If it’s named after Oprah, you know it’s one of the highlights of life. I’ll take a tall Oprah please! For those times you need a little more than a hot beverage, I introduce you to Chai Tea Latte Scones.

Chai Tea Latte Scones

Ingredients:

2 c. Flour
1/2 c. Almond Milk
1/2 c. Sugar
1 Heaping tsp. of Chai Tea
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 Egg
1/2 tsp. Salt
1 tsp. Cinnamon
1/2 tsp. Cloves
1/2 tsp. Ginger
1/4 tsp. Allspice
1/2 tsp. Nutmeg

Icing:

1 1/4 c. Powdered Sugar
2 tbsp. Water

Preheat the oven to 400 degrees.

In a large mixing bowl whisk together all the dry ingredients, excluding the sugar and chia tea.

Using a food processor grind together the sugar and chai tea. In a medium bowl, crack one egg and beat. Mix in 1/2 cup of coconut oil and then the sugar mixture. Thoroughly blend and add to the dry ingredients.

Next, add 1/2 a cup of almond milk. Once the dough forms, pour onto a floured surface and gently kneed until it becomes a smooth ball. Roll the dough out until it is a half inch thick, then cut into small triangles.

Bake the scones for 20 minutes. Allow them to cool before adding icing. Mix 1 and a 1/4 cup powered sugar and water together. Spoon into a piping bag (or ziplock) and drizzle each scone with icing.

Sit back, relax, and enjoy a Chai Tea Latte scone while dreaming of Oprah.

Chocolate Stuffed Peanut Butter Cookies

Spring is just around the corner which means one thing, it’s finally time to get in shape. Hhahhaha no, I didn’t believe that statement for a second either! I’m all for health and exercise (says the girl currently eating her weight in cookies), but there’s a time and a place. And this is neither the time, nor the place. Chocolate Stuffed Peanut Butter Cookies, because Spring might be on it’s way but these cookies are here now!

Chocolate Stuffed Peanut Butter Cookies

Ingredients:

1 1/4 c. Almond Flour
1/2 c. Peanut Butter
1 Egg
1/4 c. Coconut Oil
1/4 tsp. Baking Powder
1/2 Bar of Chocolate
1/8 tsp. Salt
4 tbsp. Maple Syrup

Whisk together almond flour, baking powder, and salt. Add in the rest of the ingredients and thoroughly stir together until the cookie batter is formed.

Place the dough in the refrigerator for 15 minutes. While the dough chills, heat the oven to 350 degrees.

Remove the dough from the fridge and begin forming small balls with your hands, sticking a piece of chocolate in the center of each one. Roll the ball of dough until you can’t see the chocolate.

Place the balls on a parchment lined cookie sheet, and flatten with the bottom of a glass. Bake for 15 minutes.

My favorite dessert is cookies, and it’s always hard to find dairy free cookies that actually taste good! These are diary free, gluten free, and delicious!

Chia Pudding Parfait

Have you ever had a Chia Pet? I personally have a Chia Hillary Clinton. Those little seeds are amazing, not only in growing hair on my sweet Hillary Clinton, but they are also filled with nutrients, and antioxidants. Join the Chia seed revolution that is happening right now and make some parfaits. Everyone is doing it.

Chia pudding parfait

Ingredients:

Blueberry Chia Pudding:
1 c. Coconut/ Almond Milk
1 c. Blueberries
1 tsp. Vanilla
2 tsp. Honey
1/4 c. Chia Seeds
Pinch of Salt

Banana Chia Pudding:
1 c. Coconut/ Almond Milk
1 Banana
1 tsp. Honey
1/4 c. Chia Seeds
Pinch of Salt

Extra blueberries and banana slices for layers

Place all the ingredients, except chia seeds, in a Magic Bullet or blender. Blend until everything is thoroughly mixed. Whisk in the chia seeds and continue to whisk until the mixture thickens. Do this individually for each pudding mixture and refrigerate both for at least 3 hours.

Using mason jars, spoon one layer of banana pudding and top with blueberries. Next, spoon a layer of blueberry pudding and top with bananas.

Chia pudding is super easy to make and really nutritious. Have some fun in the kitchen try out some new flavors for yourself!

Eggplant Curry

Easy, peasy curry! It’s not everyday I get to eat Indian food, although I wish it was. I am sad to say, there are not many Indian restaurants where I live. So, sometimes you need to take things into your own hands and make some curry. I’ve always been intimidated by curries but you can’t go wrong with this one. Super easy, one pan Eggplant Curry.

Ingredients:

1 Small Eggplant
1 1/2 c. Coconut Milk
1 tsp. Curry
1/2 tsp. Turmeric
1/2 tsp. Paprika
1 Small Onion
3 Cloves Garlic
2 tbsp. Flour
Salt
Pepper
Cayenne Pepper

Chop three cloves of garlic, and one small onion, and sauté in a frying pan. While the the garlic and onions cook, cut the eggplant into small chucks. Once the onions are translucent, add the eggplant. Season with pepper and a pinch of salt. Place a lid on the pan and allow it to sit for about 15 minutes. Keep an eye on the mixture and remember to occasionally stir.

Once the Eggplant has been completely cooked, add coconut milk (I ended up using a mix of almond milk and coconut milk). After you heat up the milk, add in curry, turmeric, paprika, and a dash of cayenne pepper (totally optional! I love spicy food and tend to make things a little too spicy :-)). Now that all the seasonings are mingling, it’s time to thicken the sauce by adding 2 tablespoons of flour. Once the sauce has thicken, it’s time to eat!

This is great with brown rice, or naan, or just grab a spoon go at it!

Lemon Coconut Vegan Doughnuts

In a world covered in cakes, cupcakes, and cookies, one man has stayed true to his first love. He has become the symbol of doughnut lovers around the world, some might even say the patron saint of doughnuts. Homer Simpson deserves to be recognized, and so on this day I bequeath it Homer Simpson day! Indulge in these sweet doughnuts and be merry!

Lemon Coconut Vegan Doughnuts

Ingredients:
2 c. Flour
1 c. Sugar
2 tsp. Baking Powder
1/2 tsp. Salt
1/2 c. Applesauce
1 c. Coconut Milk
2 tsp. Vanilla
1/2 c. Coconut Shreds
Zest of 1 lemon

Glaze:
2 1/4 c. Confectioner’s Sugar
1/2 tsp. Vanilla
1/4 c. Almond Milk
Juice of half a lemon

*You’ll need a doughnut pan for this recipe

Preheat the oven 350 degrees.

Using a stand mixer, whisk together flour, baking powder and salt.

In a separate bowl, combine applesauce, coconut milk, vanilla and sugar. Pour the wet ingredients into the dry ingredients, and mix until the the batter is smooth.

Next, add the zest and coconut shreds.

Pour the batter into a greased doughnut pan and bake for 20 minutes.

Remove from the oven and allow to completely cool before adding the glaze. Meanwhile, mix together confectioner’s sugar, vanilla, lemon juice, and almond milk.

Dip each doughnut into the glaze and rest them on a wire cooling rack, until the glaze is set.

Get ready and dive into these crazy good doughnuts.

Chicken and Waffles

Chicken and Waffles

Sports, they’re great am I right? Balls, and grass, and catching things, boy oh boy great! Super Bowl is around the corner and it’s time to get your snack line up in order! Like any sports event, I’m in for the food. Oh, you too? Well, look no further. I have just the right snack for you. What’s better than chicken and waffles while watching sports? Go team!

Ingredients:

Chicken:
2 Chicken Cutlets
1 c. Self Rising Flour
1/2 tsp. Pepper
1 Egg
A few dashes of Tabasco

Syrup:
1/8 c. Honey
1/8 c. Maple Syrup

Waffles:
2 c. All Purpose Flour
1 1/2 c. Milk (I used Almond Milk)
1 Egg
1/2 tsp. Baking Powder
1 tsp. Vanilla
1 c. Sugar
1/4 tsp. Salt

Preheat the oven to 350 degrees.

Cut the chicken into two inch strips. In a small bowl, beat 1 large egg and mix in a few dashes of Tabasco sauce. On a flat dish, pour the self rising flour. Begin by coating the chicken in egg and then with flour. Place on a parchment paper lined baking sheet and bake for 15 minutes.

While the chicken is cooking, mix together the honey and maple syrup. Once the chicken is done baking, brush on the honey and syrup mixture and bake for another 5 minutes.

Next, it’s waffle time! The best part of any day. Whisk together all the dry ingredients (flour, baking powder, sugar, and salt). In a separate bowl mix together the milk, egg, and vanilla. Add the wet ingredients to the dry and thoroughly stir together.

Pour the batter onto a hot waffle iron and cook the batter just until it sets. The waffles will look pale in comparison to a regular waffle but still sturdy. Using one waffle, push it into the tin until it forms a cup. Bake at 350 degrees for about 15 – 20 minutes, or until the tops of the waffles begin to turn brown.

Allow the waffle up to cool slightly before serving. Place 2 or 3 pieces of chicken in each waffle bowl and drizzle with maple syrup and sprinkle with bits of bacon. Don’t forget to spice it up with a little more Tabasco sauce!

Hazelnut Cake with Chocolate Mocha Frosting

Cake time! This past weekend I celebrated my birthday, and what birthday is complete with out cake? Honestly, I think everyday deserves cake but that’s just one person opinion. If you like chocolate, and coffee, look no further. Mama has you covered!

Hazelnut Cake with Chocolate Mocha Frosting

Ingredients:

Cake:
1 c. Sugar
2 c. Four
1/4 tsp. Salt
3 tsp. Baking Powder
1/4 c. Coconut Oil
1 1/4 c. Almond Milk
1 Egg
1 tsp. Vanilla
1 1/2 c. Toasted Hazelnuts

Frosting:
2 containers of Vegan Cream Cheese
1 1/2 c. Confectioner’s Sugar
1 tsp. Vanilla
4 tbsp. Cocoa Powder
3 tbsp. Coffee
1/4 c. Almond Milk
Pinch of Salt

Preheat the oven to 375 degrees, and grind the toasted hazelnuts until the nuts become fine.

Whisk together all the dry ingredients for the cake (flour, sugar, salt, and baking powder). Melt 1/4 cup of coconut oil and allow it to cool. Once the coconut is cooled, but still liquid, add 1 egg and 1 tsp. vanilla. Pour the liquid mixture into the dry ingredients, and stir together. Slowly add 1 1/2 cup almond milk to the batter (If the batter seems to thick, add a little more milk). Lastly, Stir in 1 cup of the hazelnuts. Set side the remaining 1/2 cup of hazelnuts for decorating.

Bake the cake in a round 8 inch baking pan for about 45 minutes, or until the toothpick comes out clean. Once the cake has baked, remove it from the pan and allow it to cool. Make sure to allow the cake to cool completely before frosting it.

While the cake cools, prepare the frosting. In a large bowl, whip together vegan cream cheese, sugar, cocoa powder, coffee, vanilla, almond milk, and salt. With a hand mixer, whip the frosting until it is light and fluffy.

Cut the cake into 4 layers. Place the bottom layer on a cake stand and frost. Continue to layer the cake until all 4 layers are stacked. Dirty frost the cake and place it in the refrigerator for 20 minutes. Remove the cake from the fridge and frost the cake one more time. Use the remaining hazelnuts to dress the sides of the cake.

Wether it’s your birthday or just another day in the neighborhood, this cake is a great idea!

Salad Pizza

There is no wrong time for pizza. It is a staple in today’s society, and a treasured family meal. I’m a huge lover of traditional pizza but, why not mix it up next pizza night? Warm crisp dough, topped with deliciously seasoned romaine lettuce is a great idea for dinner.

Salad Pizza

Dough Ingredients:

1/2 c. Warm Water
5 tsp. Yeast (2 Pkgs)
1/2 tsp. Sugar

4 c. Flour
1 tsp. Salt
1 c. Warm Water
1 tbsp. Olive Oil

4 Cloves Minced Garlic
Parsley
basil

Salad Ingredients:

1 c. Shredded Chicken
2 Bundles Romaine Lettuce
1 tbsp. Dijon Mustard
1 tsp. Honey
1 Small Tomato
1/2 An Onion
Olive oil
Pepper to taste

Makes 2 pies

Prepare the dough earlier in the day or the night before. Begin by proofing the yeast. In half a cup of water place 1/2 teaspoon of sugar and 5 teaspoons of yeast. Allow the yeast to grow.

In a small bowl mix together 4 cups of flour, 1 teaspoon of salt, 1 cup of water, and 1 tablespoon of olive oil. Add the yeast mixture and knead until the dough becomes a smooth ball.

Put the dough into a large greased bowl and let rest in a warm place for about 20 minutes.

Once the dough has doubled in size, punch the ball down and divide into two. Wrap them in plastic wrap and refrigerate for at least 2 hours.

While the dough sits in the refrigerator, chop the romaine lettuce, onion, and tomato. Place in the a small salad bowl and dress with dijon mustard, honey, olive oil, and pepper. If you like the dressing sweeter, add a little more honey. You can also add some red pepper flakes if you want to spice things up. Add shredded chicken to the salad, and set it aside.

Preheat the oven to 480 degrees. Remove the dough from the fridge and roll the dough out on a floured surface. Be careful of over stretching the dough, it may cause a hole.

Drizzle the dough with olive oil, and season with minced garlic, parsley, and basil. Bake for 15 minutes or until the crust begins to brown.

Once the dough is out of the oven, it’s time to add the salad! Evenly divide the salad among two pie crusts.

Double Chocolate Chunk Cookies

I know, I know, the holidays are over and it’s time to get healthy…… but I’d rather eat cookies. Put down the celery, step away from the spinach this is no time for vegetables. This is the time to set a precedence for the whole year! Life is too short to skip dessert, especially when chocolate is involved. Here’s to a happy, healthy, and sweet new year!

Double chocolate chunk cookies

Ingredients:
1 1/2c. Flour
1/2 c. Cocoa Powder
1 tsp. Cinnamon
1/2 tsp. Baking Soda
1/4 tsp. Baking Powder
1/2 c. Vegan Butter or Coconut Oil
2/3 c. Sugar
1 tsp. Almond Extract
2 Eggs
1.5 oz. Vegan Chocolate

Preheat the oven to 350 degrees. Whisk together the flour, cocoa powder, cinnamon, baking soda, and baking powder in a large bowl.

In a smaller bowl, cream together the butter (or coconut oil), and sugar. Add 1 teaspoon of almond extract, and 2 eggs. Pour the butter mixture into the flour and thoroughly mix. 

Chop 1.5 oz. (half a chocolate bar) and throw it into the dough. Once the chocolate chunks are fully incorporated, roll the dough into balls and place on a parchment paper lined sheet pan. Flatten each ball with the bottom of a glass and bake for 10 minutes.

These are THE BEST cookies for dunking! Grab a mug full of coffee, or a glass full of milk and go to town!