Tahini Carrott Soup

I have never been a carrot person, but Misfits send me more carrots than I cared for, so what to do? I decide to find a clean carrot soup recipe.

There’s really nothing to this soup, it’s just garlic, onions, some spices, the carrots, and tahini. I was not expecting for it to be so good! This might now be one of my favorite soups. I get so happy when these little surprises happen

Now let’s talk about the tahini sauce... Delicious!!! I want to bathe in it!!!! I am already thinking of all the meals I can possibly make and incorporate this tahini sauce. If you appreciate middle eastern flavors, you might really enjoy this.

I followed this recipe from

Cooking Light

to the T, except I used coconut oil instead of olive oil, and I think I doubled, or tripled the garlic

Tahini Carrot Soup: https://www.cookinglight.com/.../tahini-carrot-soup...

Tahini Sauce: https://www.cookinglight.com/recipes/tahini-sauce

#carrotappreciation #willmakeitagain #healthyliving

Pesto Chicken Caprese

 So I made this thing today... Sooo good!!! 

I have been pretty much dairy free for 4 month, but today I have made an exception 😋

1. Slice the top of the chicken breast making pockets 
2. Fill the pockets with basil pesto (posted recipe earlier) 
3. Add 1/2 slice of roma tomato to each slit  
4. Add a slice of cheese to each slit 
5. Top everything with the leftover pesto and parmesan cheese
6. Bake at 425 F for 30 min

Each chicken breast was 10oz, I stuffed each breast with 1 oz of cheddar cheese.  I bet fresh mozzarella instead would have been great too.  

Next time I think I would add more tomatoes ❤️

Basil Pesto

My very first Basil Pesto 🌿, and I am so glad I tried this.  I modified a basic recipe I found:

• 1/3 cup nuts (I used cashews)
• 2 cups fresh basil (packed)
• 1/3 cup grated parmesan cheese
• 1/3 cup olive oil
• 2 cloves garlic (minced)
• 1/4 tsp salt
• 1/8 tsp black pepper

First I pulsed the nuts in the blender to chop them into very small pieces (careful to not make nut butter), then I added every thing else and blended.  This can be done in a food processor too.

The recipe calls for 2 cups packed of basil, but all I had was 1/2 cup (seriously, where do you find this much basil to buy?) Next time I want to try it with some walnuts, and I want to play around with the measurements of the different ingredients.

I loved this pesto so much ❤️ I am already thinking about all the things I can do with it.  I see in my future chicken caprese, and a chicken portabello sandwich with fresh tomatoes and mozzarella drizzled in this  yummy sauce.   

I am certain we will be planting basil this year 🌿

Cinnamon Coffee Cake

Gluten free, dairy free, sugar free, teen approved ❤️

They wanted coffee cake (without coffee), so I gave them a cinnamon coffee cake weekend ❤️

I used this recipe, except I removed: the coffee, nutmeg, and the glazing. And instead of walnuts, I used a mixture of pecans, almonds, and cashews. 

I would definitely make this again. 

https://www.sweetashoney.co/keto-cinnamon-coffee-cake/

#glutenfree #dairyfree #sugarfeee #keto #LowGI #healthyliving #teenapproved

Hawaiian Cheesecake Bars

If you like pineapples and coconut, this is a cheesecake for you!
 

Ingredients

• 2 cups flour
• 1 cup sugar
• 1 cup butter (2 sticks)
• 16 oz low fat cream cheese
• 4 TBS sugar
• 4 TBS milk
• 2 eggs
• 2 tsp vanilla
• 16 oz crushed pineapple, drained
• 2 cups flaked coconut
• 2 TBS melted butter

Preparation

1. Combine flour, 1 cup sugar and 1 cup butter
2. Pat mixture into ungreased 9x13 pan
3. Bake at 350 oven for 20 minutes
4. Cool slightly
5. Mix together cream cheese, 4 TBS sugar, milk and eggs
6. Fold in vanilla, and drained pineapple
7. Spread mixture over baked crust
8. Combine coconut and 2 TBS melted butter, and sprinkle over pineapple layer filling
9. Bake 350 for 50 minutes
10. Cool and cut into desired size bars

Source:  The blind lady café (modified)

Texas Caviar

This is my new addiction.  A little something from down south from my neighbor and friend Miss Georgia. Love this dip.  It tastes even better the next day!
 

Ingredients

• 1 small can minced black olives
• 1 cans (11 oz) of shoepeg corn
• 2 cans black eyed peas
• 2-3 cloves garlic minced
• 2 jalepenos chopped fine
• 1 bunch cilantro chopped
• 1 bunch green onions (scallions) chopped
• 6 roma tomatoes chopped
• 4 to 6 oz of Italian dressing
• 4 to 6 oz feta cheese crumbled

Preparation

1. Drain and rinse the corn and black eyed peas
2. Mix all ingredients together and then add itallian dressing and fetta cheese

Source:  Eleanor Brubaker (Miss Georgia)

Zicchini Bread with a Pinapple Twist

Great for afternoon tea, a little snack for the kids, or a quick breakfast on the run.  You can cut and freeze for 30 days, defrost a slice in 15 seconds.  Kids love it!

Makes 2 loafs, 14 servings per loaf.

 

Ingredients

• 3 cups sifted all-purpose flour (about 13.5 ounces)
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 tsp ground cinnamon
• 2 large eggs
• 2 cups sugar
• 2 cups grated zucchini (about 1 1/2 medium)
• 2/3 cup canola oil
• 1/2 cup egg substitute
• 2 tsp vanilla extract
• 2 (8-ounce) cans crushed pinapple in juice, drained
• baking spray with flour

Preparation

1. Preheat oven to 325
2. Coat 2 (9 x 5 inch) loaf pan with baking spray and flour.  Set aside.
3. Stir first 5 dry ingredients and set aside
4. Beat eggs at medium speed until foamy.  Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended.
5. Add zucchini mixture to flour mixture, stirring until moist.
6. Fold in pinapple
7. Spoon batter into 2 loaf pan
8. Bake at 325 for 1 hour or until a wooden pick inserted in center comes out clean
9. Cool 10 minutes in pans on a wore rack. Remove from pans. Cool completely on wire rack

Source:  choosemyplate.gov and myrecipes.com

Nutricional Information:  Calories 167, Fat 5.9g (32%), Protein 2.4g, Carb 26.5g, Fiber 0.7g, Sodium 151mg, Calcium 16mg